Steak Fried Chicken

No, not that traditional chicken fried steak but Steak Fried Chicken! I personally don't like the battered fried steak recipe with gravy but thought why not cook a chicken breast like a steak? Why not take a piece of chicken, coat it in steak spice, then top it with garlic butter like a steak! It was a good idea!

Ingredients:

3 boneless, skinless chicken breasts 

2 tbsps Montreal steak spice (or your fave)

4 tbsps butter, at room temperature 

2 tsps fresh minced garlic

1 tsp dry parsley

2-3 tbsps olive oil

Mix the butter, garlic and parsley together and place in plastic wrap, rolling it into a small log. Twist the ends of the wrap and place in the fridge to chill.

Slice the chicken breasts through lengthwise to make 6 cutlets and coat both sides with steak spice and place in a baking dish. Refrigerate 3-4 hours.

When ready to cook heat 1 tbsp olive oil in a large frying pan. Brush more oil on each piece of chicken and fry about 3 minutes per side.

They're ready when golden brown and cooked through.

Top with a slice of garlic butter (like you would a good steak)

And enjoy as the butter melts into your perfectly spiced chicken breast!

Serves 3-4

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Apple Loaf with Jam Swirl

While waiting for the weather to warm, why not have a sweet little nosh... perfect with your next cuppa tea!

Ingredients:

3/4 cup jam (I used strawberry and blueberry this time)

1 1/2 tbsps cornstarch

1 1/2 tbsps fresh lemon juice

zest of 1/2 a lemon

1 1/2 cups flour

1 1/2 tsps baking powder

2 tsps cinnamon

1/2 tsp salt

1 cup brown sugar

1/4 cup white sugar

1/2 cup butter, at room temperature

2 eggs

1 tbsp vanilla

1/2 cup milk

1 1/2 cups peeled and diced apples

Cinnamon Sugar Topping:

2 tbsps sugar

1 tsp cinnamon

Start by making the jam swirl. Combine the jam, cornstarch, lemon juice and zest in a small saucepan. Use whatever flavour you like. Or use up some jam that has been in the fridge a while, even combining bits left in jars for a new flavour! On medium heat, cook the jam mixture about 5 minutes until thickened. Then cool in fridge 30 minutes.

Spray a 9 X 5" loaf pan with oil then line with parchment, leaving "handles" on the side for lifting later. Mix the flour, baking powder, cinnamon and salt in a medium sized bowl and set aside. In a mixer cream the butter with the brown and white sugars and mix until it comes together. Add the eggs and vanilla then the milk. Add the dry ingredients to the wet in 2 or 3 additions. Stir in the diced apples by hand. 

Pour 1/2 the batter into the prepared pan. Dollop in a little more than 1/2 the jam mixture and swirl through with a spatula.

Pour in the rest of the batter, then the rest of the jam and swirl again. Combine the cinnamon sugar topping and sprinkle on top.

Bake at 350°F for 55-60 minutes or until a cake tester comes out clean. (Well sort of clean, the jam will stick but you don't want to see any batter 😊) Cool about 20 minutes in the pan then use the parchment handles to lift out of the pan and onto a cooling rack. You may want to let it cool a bit longer before removing the parchment altogether.

Isn't it GORG!! 

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Saffron Basa Filets

Earthy saffron, snappy garlic and spicy sausage make for an interesting taste combination. I used basa filets but any white fish may be substituted, like cod or haddock. 

Ingredients:

1 lb basa filiets

Marinade:

1 tsp minced garlic

1 tsp paprika

1 tbsp olive oil

2 pinches saffron threads

salt and pepper to taste

Vinaigrette:

2 tbsps white wine vinegar

1 tbsp minced garlic

1 tsp dijon mustard

2 pinches saffron threads

1/4 cup olive oil

salt and pepper to taste

1 lb potatoes, cut in chunks

1 tbsp olive oil

1/4 lb Italian sausage, chopped

1 tbsp olive oil

handful of spinach, chopped

1/4 cup crumbled feta

Combine the marinade ingredients. Salt and pepper the filets on both sides then spread the marinade all over. (I cut my filets in half, but you can leave them whole). Let marinate for 20-30 minutes at room temperature.

Whisk the vinaigrette ingredients together and set aside.

Boil the potatoes in salted water about 10 minutes or until fork tender then drain well. Heat 1 tbsp olive oil in a frying pan and brown the potatoes for 4-5 minutes. Remove from heat and toss with half the vinaigrette. Keep warm.

In a large pan heat 1 tbsp olive oil and brown the chopped Italian sausage. Toss in the spinach then remove from the pan and keep warm.

Then, in that same pan, add olive oil if needed and cook the basa 1-2 minutes per side until browned and a fork can easily flake it. Cook a little longer if using thicker filets.

Plate the potatoes with the fish and top with the sausage and spinach. Add some crumbled feta and drizzle the rest of the vinaigrette.

Serves 4

Adapted from: cherryonmysundae.com

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Pork Fried Rice

This nutritious, adaptable meal is a go-to when you've got leftover rice. We used carrots, onion and peas in this one but use whatever veggie suits your fancy. And we ate pork chops the night before and had two chops extra in the package. So two chops turns into a meal for 4 with this classic. Economical right!?

Ingredients:

Marinade:

1 1/2 cups diced pork (loin or chops)

1/4 cup sodium reduced soya sauce

2 tbsps water

2 tbsps orange juice

1 1/2 tbsps brown sugar

1 tbsp vegetable oil

1 tsp worcestershire sauce

1 tsp fresh grated ginger

1/2 tsp garlic powder

1/4 tsp onion powder

1 tbsp vegetable oil

2 cups cooked, chilled long-grain white rice (could use leftovers)

2-3 tbsps soya sauce

1/2 tsp sesame oil

1 tsp rice wine or white wine vinegar

1/2 tsp sugar

1 tbsp vegetable oil

2 tsps minced garlic

1/2 cup diced white onion

1/2 cup diced carrot

1 or 2 eggs, beaten

1/2 cup frozen, thawed green peas

1/2 tsp salt

1/4 tsp pepper

First off, if you don't have 2 cups of leftover cooked rice cook some up then chill it down in the fridge. Combine the marinade ingredients from the sodium reduced soya sauce up to and including the onion powder. Add the diced pork and marinate in the fridge all day, or at least an hour. When ready, heat 1 tbsp vegetable oil in a wok or large skillet. Add the pork, discard the marinade, and stir fry until cooked through. Remove to a plate and keep warm.

Whisk 1 tbsp soya sauce, sesame oil, vinegar and sugar together and set aside. Now heat 1 tbsp vegetable oil in the wok and add the onions and carrots. Cook about 4 minutes on medium high heat until cooked to your liking then add the garlic.

Push the vegetables to the sides of the pan making a well in the center. Add the beaten eggs, breaking up while cooking.

Then stir the cooked eggs and vegetables together adding in the peas.

Finally return the pork to the pan along with the rice. Add the soya sauce, sesame oil, vinegar and sugar that you set aside before and combine well. Add salt and pepper to taste and more soya sauce after tasting if you like. Stir and heat through about 4-5 minutes.

Serves 4

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Mixed Roasted Veggies

Here's a clean-out-the-veggie-drawer recipe. You can swap in just about any vegetable that you have in your fridge for this one. I personally love the cabbage!

Ingredients:

2 small carrots, cut 1/4 - 1/2" thick

a slice of cabbage 1/2 - 3/4" thick, keeping most of the core intact

1 onion, cut in wedges

1 sweet pepper, cut in wide

1 sweet potato, cut in chunks

2 tbsps vegetable oil

2 tsps worcestershire sauce

1 tsp soya sauce

garlic powder, salt and pepper to taste

or Mrs Dash Table Blend to taste

Combine the vegetable oil, worcestershire sauce and soya sauce and brush on both sides of the cabbage slice. Sprinkle generously with garlic powder, salt and pepper and place on a parchment lined baking sheet. Add the rest of the vegetables around the cabbage and sprinkle with more garlic, salt and pepper or Mrs. Dash.

Bake at 400°F for 40-45 minutes or until tender, flipping the cabbage slice halfway through the cooking time. To serve, cut the cabbage slice in wedges like you would a pie along with the rest of the veggies.

Serves 4

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Roasted Cabbage and Orange Wedges

When someone says cabbage I usually think of cabbage rolls or coleslaw. But roasting it is the way to go! Charred edges and tender crisp inside, these cabbage wedges are gorgeous!

Ingredients:

1/2 a medium cabbage, cut into slim wedges

1 large orange, cut into wedges

2 tbsps olive oil

1 tbsp fresh squeezed orange juice

1 tbsp maple syrup

a little orange zest if you like

garlic powder and smoked paprika to taste

fresh rosemary to bake with and garnish

crumbled feta

balsamic vinegar

spray oil

Line a baking sheet with parchment and place the cabbage and orange wedges so they don't overlap. Whisk the olive oil, orange juice and maple syrup together and brush all over the cabbage. A little on the orange wedges too if you like. And add orange zest to the oil if you are using it for an extra zing.

Then sprinkle with garlic powder, paprika and rosemary and they're ready for the oven!

Bake at 400°F for 30 minutes, then give them a little spritz of oil and broil 2-3 minutes if you like a little more char. 

You can see that lovely browned edge here 😋

Drizzle some balsamic vinegar and add crumbled feta. Hmm, so good!!

Serves 3-4

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Papaya Strawberry Smoothie

Here's an easy way to help reach your 5-a-day fruit count!

Ingredients:

1 1/2 cups cubed papaya

1 cup frozen strawberries

1/2 tsp turmeric

1/2 cup your choice of juice, like OJ, pear or apple

honey to taste

Whirl everything together in a high speed blender or food processor, taste for desired sweetness, then pour into glasses.

Serves 2

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