In The Kitchen

Simple Salmon Sizzler

Sat, 12 May 2012 00:01:00 GMT

Ingredients:

1 1/2 pounds salmon fillets

lemon pepper to taste

garlic powder to taste

salt to taste

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup vegetable oil

Method:

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Chicken Broccoli Bake

Sat, 12 May 2012 00:00:00 GMT

Here's what you do....

Take 6 cups cooked rice and spread on 9 x 12 or 9 X 13 buttered pan. Then you top with 3 cups cooked diced chicken, followed by 3 cups steamed chopped broccoli.

Sauce:

Mix together

1 1/4 cups mayonnaise

3/4 cup milk

1 can cream of mushroom soup

1/2 cup parmesan cheese (or up to 2/3 cup parm cheese, depending on taste)

Once the sauce is completely mixed spread over the casserole making sure to seal the edges as well as the broccoli (so that none peeks out)

Bake at 375 for 45 min. or until bubbly.

Let stand about 5 minutes to set.

Serve with crunchy green salad - scrumptious!

Note: One variation I do quite often is add 1-2 tsps. curry powder to sauce before spreading on casserole.

Asparagus 101: How To Cook & Eat Asparagus

Thu, 10 May 2012 12:48:00 GMT

It's that time of year again, when delicious Armstrong Asparagus is ripe for the picking, purchasing and enjoying! Tj will be on location at Quality Greens on Friday, May 11th, promoting this delicious spring time vegetable. Do you worry about how to cook asparagus OR do you need to try some different asparagus recipes? If so, check out this cool link that Tj found:

http://bit.ly/26xMuh

Hawaiian-Style Kalua Pork

Wed, 09 May 2012 16:49:00 GMT

1 pork roast, butt whatever they have on sale...big enough to feed your family.

Banana leaves or equivalent cooking leaves (which you can buy at the Asian Market). Enough to wrap your pork in.

Liquid smoke

Sea salt

Method:

Wrap the pork in the banana leaves, place in slow cooker and GENEROUSLY add liquid smoke, and sprinkle with sea salt.

Add a little bit of water just to cover bottom of slow cooker. Cook on low for 6 hrs. Unwrap from leafs and shred with a fork.

Serve with rice (Hawaiian style or as a sandwich!! So simple and so Ono (Yummy in Hawaiian!!)

Honey Mustard Mozza Chicken

Wed, 09 May 2012 16:39:00 GMT

Ingredients:

4 skinless, boneless chicken breast halves

3/4 cup honey

1/2 cup prepared mustard OR instead of the honey & mustard - I used “Kraft honey mustard sauce”

lemon pepper to taste

4 slices bacon

1 cup shredded mozzarella cheese

Directions

Preheat BBQ to 375 degrees F (190 degrees C)

Wrap a slice of bacon around the chicken breast

Place the chicken breast wrapped in bacon on a piece of tin foil, and drizzle evenly with the honey mustard sauce. Sprinkle with lemon pepper.

Close the foil and place on the grill

Grill chicken 25 minutes on the preheated BBQ.

Open foil and check chicken – if almost done, sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

Barb's Beer & Cheddar Bread

Mon, 07 May 2012 16:16:00 GMT

Ingredients:

3 cups flour

3/4 tsp sea salt

1 tbsp baking powder

2 tbsp sugar

2 cups cubed cheddar cheese (Old cheddar is best)

1 can beer (Import or favourite)

Method:

Combine all ingredients in a bowl, except the beer. Slowly add the beer to flour mixture and blend with a fork until blended.

Pour into a greased & floured loaf pan.

Bake at 350 deg for 1 hour. Serve warm.

**NOTE FROM BARB** So moist & flavourful & great toasted the next day (if there is any left)!

Robert's Saucy Slow Cooker Ribs

Mon, 30 Apr 2012 16:40:00 GMT

Rub your favourite kind of ribs with pork rub: ground black pepper, seasoning salt and red pepper flakes.

Prepare Marinade:

Apple juice

Lemon juice

Brown sugar

Worcestershire sauce

Soya sauce

Shot of whiskey (optional)

Method:

Marinate the ribs overnight. The next day, throw everything into a slow cooker(marinade and all). Cook on low for approx 4 hours.

After 4 hours, drain and return ribs back to slow cooker. Then add Chicken or Rib BBQ sauce (to taste - we use a whole bottle), a couple of drops of Hot Sauce, Worcestershire sauce, a splash of white wine.

Let cook for another hour.

Enjoy!! These will melt in your mouth

Amaretto Snowballs

Mon, 30 Apr 2012 16:33:00 GMT

Ingredients:

1 cup unsalted butter

1/2 cup icing sugar

2 1/2 cups all-purpose flour

1 tsp. salt

1/4 cup Amaretto liqueur

Icing sugar for rolling

Almonds, slivered or sliced

Glaze:

1/4 cup Amaretto liqueur

1 Tbsp. icing sugar

Method:

Preheat oven 350 degrees.

Cream butter and sugar in mixing bowl. Add flour and salt, and mix until blended, then add Amaretto.

Roll dough into small balls. Place on parchment-lined cookie sheet. Bake for 8-10 min. Remove from oven and let cool. Dip cookies in glaze by mixing icing sugar and Amaretto.

Top cookies with slivered almonds.

Makes 24-36 cookies.

Melt In Your Mouth Beef For The BBQ

Mon, 30 Apr 2012 16:26:00 GMT

Ingredients for the marinade:

6 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon finely chopped fresh rosemary leaves

1 teaspoon minced garlic

1 teaspoon salt

Ground black pepper

Method:

In a medium bowl, whisk the marinade ingredients. Place the steak in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 6 to 8 hours, turning occasionally.

Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. Grill the steak over direct high heat, with the lid closed as much as possible, until cooked to your preference, 10 to 12 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat).

Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into thin slices.

Serve with roasted vegetables. It's tender and delicious!

Braised Red Cabbage w/ Red Currant Jelly

Wed, 18 Apr 2012 16:43:00 GMT

Ingredients:

1 large head red cabbage

3 Tbsp red currant jelly

1/2 cup red wine

2 Tbsp bacon fat

1 tsp salt

dash white pepper

pinch of powderd cloves

1 Tbsp sugar

Method:

Wash, shred, drain cabbage.

Heat bacon fat in large pan. Add cabbage, heat for 5 minutes. Add remaining ingredients; mix very well. Stir for few minutes until all flavors are absorbed.

Cover & cook over low heat for 25 minutes.

Serve hot. 6 to 8 servings.