Grilled Cheese, Ham and Pancetta

Not diet, not exactly healthy, but worth every calorie! These sandwiches are delicous!!! Thanks to my hubby for the recipe!

M's Grilled Cheese, Ham and Pancetta Sammie

• 2 slices bread (sliced not too thick, but not thin....)
• 1/2 tbsp mayonaise (ish, enough to spread on one side of each slice of bread)
• 1 slice GOOD mozzarella cheese
• 2 slices ham, thin cut
• 1 slice pancetta, fried slightly crisp

1. Spread mayo on one side of each slice of bread. Place one piece of bread, mayo side down, in non-stick pan over med-high heat. Add cheese, ham, pancetta, then top with other slice of bread, mayo side up.
2. Cook on each side for a few minutes, or until golden and crispy.
3. Remove from pan, slice in half, serve and ENJOY!

*These were inhaled.....no picture, sorry!*

The end result...

This bog may have been neglected while I focused on making the 6 wedding cakes, but I'd say it was worth it! Call me a braggart, or call me proud. Either way, I want to show off these cakes. Hard work pays off! Here's the proof:

Happy Baking!

Fortunately for me, the weather (at least the last 2 mornings) has cooled off slightly, so turning on the oven isn't a big deal. This is especially good for me, as I am currently in the process of baking 12 cakes. Once assembled, I will only have 6 cakes, but each are two layers and I prefer to bake each layer separate. This is my biggest challenge to date, as each cake will be fondant covered and topped with a bouquet of handmade fondant calla lilies. I haven't posted in 2 days, as I've been busy making the lilies and getting ready for baking. (Plus, I also made a fun BUG cake for my little nephew's 4th birthday party on Wednesday!) As of 9:00 am, I have 8 cakes baked, 2 in the oven, and 2 more to go. All 75 lilies are ready and the fondant is made and waiting to be rolled out. Next job - make copious amounts of icing! Perhaps someday I will post my fondant recipe. It's not that it's a big secret.....however, perhaps there are some things a baker should keep to themselves?! What if my family stopped wanting ME to make the cakes?! Okay, maybe I better not post the recipe.......Until I make something worth blogging about, happy baking!

Raspberry Summer Salad

I kind of feel like I am cheating when I add a salad recipe to this blog. It's pretty easy to put lettuce in a bowl and add a few things on top. However, when I make one and the flavours really WOW my mouth, I feel it's then worthy of making the blog. Here is the salad I served with my homemade raspberry vinaigrette. It was delicious! Enjoy!

Raspberry Summer Salad

• 4 cups lettuce (mixed greens or chopped romaine)
• 1/3 cup gorgonzola, crumbled
• 1/3 cup pecans, toasted or candied
• 1/3 cup cranberries
• 1/2 cup fresh raspberries
• Raspberry Vinaigrette (see recipe from July 25)

1. Place lettuce in bowl and top with gorgozola, pecans, cranberries and raspberries. Serve with dressing on the side (pour on amount as desired). ENJOY!

Grilled Sweet Potatoes

Another recipe for the BBQ. Can you tell I am trying to avoid turning the oven on!? These sweet potatoes are amazing. The recipe is inspired by a similar one by Bobby Flay (just so happened to run across another of his lately....not planned! Both were from 2 different sources!). Anyway, it is very tasty and a fun way to add another sidedish to your BBQ dinner. Enjoy!

Grilled Sweet Potatoes

• 2 large sweet potatoes, peeled, cooked and cut into 1/2" circles
• Drizzle EVOO
• 1 tbsp Montreal Chicken Spice
• 3 tbsp maple syrup
• 1 tbsp dijon mustard

1. Fire up your grill to med-high heat.
2. Place sweet potato rounds on a large plate and evenly coat with olive oil and chicken spice. Place directly on grill and cook on each side for 2 minutes.
3. In a small bowl, whisk together maple syrup and mustard. Brush the mixture over potatoes and turn a few times on grill to caramelize. Serve immediately and ENJOY!

*Just a tip - it's easier if you cut the sweet potatoes into circles prior to cooking them. Peel, slice, then place in pot with cold water. Bring to a boil and cook until slightly tender*

BBQ'd Broccoli and Tomatoes

Another summer recipe for you. This one is full of fresh, healthy veggies, with a lemon/parmesan compliment. Delish! I have high hopes that I can soon make this recipe with broccoli and tomatoes from our own garden. Tonight I had to settle on using store bought broccoli (grown in Ontario, of course!). Enjoy!

BBQ'd Broccoli and Tomatoes

• 1 head broccoli, cut into florets
• 1/2 pint grape tomatoes (or cherry)
• 1 garlic clove, minced
• 1/4 tsp red pepper flakes
• 2 tsp lemon juice
• 2 tbsp EVOO
• s&p
• 1/4 cup parmesan cheese, grated (optional)

1. Fire up your grill to med-high heat.
2. Place all ingredients in a large bowl, except for parmesan cheese. Toss to evenly combine.
3. Pour coated broccoli onto large sheet of tinfoil, then fold up to create a large pouch, making sure you seal tightly.
4. Place foil pouch (seam side up) on grill and cook for 15-20 minutes. Remove from grill and immediately sprinkle with parm cheese. Serve and ENJOY!

Crock Pot Ribs

Here's a recipe for sweet, tender, delicious ribs. This one is great for the summertime, as you can make them in the crock pot, then throw them on the grill for a few minutes to get the great flavour you expect from a rib. The sauce is so simple, yet so good. Enjoy!

Crock Pot Ribs

• 1/2 small onion, sliced
• 1 cup water
• 2 lbs ribs (side or back - we prefer side!)
• 1 cup ketchup
• 1 tsp salt
• 2 tbsp Worcestershire sauce
• 1/4 cup white vinegar
• 1/4 cup dark brown sugar
• 2 teaspoons dry mustard

1. Place sliced onion on bottom of crock pot, then add water. Cut rib racks in half, then set in crock pot, bone side down (try to fit in one layer, if you can).

2. Mix 6 remaining ingredients together in a bowl. Spread 2/3's of the sauce over the ribs in crock pot, reserving the other 1/3 for later (store in fridge). Put lid on pot and leave on low for about 8 hours.

3. Fire up your BBQ (or use the broil setting on your oven). Remove ribs from crock pot and slather with some of the remaining sauce. Grill for a few minutes on each side, slathering with sauce each time you flip. *You want the ribs to brown and sticky!*

4. Remove from grill, slather with any remaining sauce, serve and ENJOY!

*You can skip step 3 and eat them right out of the crockpot, if you'd like*

Rich Chocolate Cake

I know that chocolate cake isn't the healthiest of foods, no. But I also know that cake is an important part of most celebrations, so you're bound to be given the opportunity to bake and/or eat it quite often. I posted my recipe for a simple vanilla cake a while ago and at that time mentioned the fact that boxed caked mixes are not exactly healthy for you. They contain many additives, preservatives, (chemicals), GMOs, etc. They also contain ingredients that children (and adults) with allergies can't have - ie. nut products and red dyes. Making a cake from scratch is really not that difficult and oh so much "healthier"! Here is a recipe for a wonderful chocolate cake, that tastes great with just about any icing. I baked this today for my nephew's 4th birthday party. Happy Birthday M! Enjoy!

Rich Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee (or boiling hot water)

1. Preheat the oven to 350 degrees F. Lightly grease your cake pans. (I used 2 - 9" round cake pans).
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee (or water) and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
5. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
6. Ice cakes as desired, serve and ENJOY!

Raspberry Vinaigrette

Another homemade salad dressing. This one is perfect for the summer. Hit up your local market or fruit stand (or go picking yourself) and you'll find some delicious tasting raspberries in season right now! This is recipe #5 for today, all of which can be made without using your oven! Enjoy!

Raspberry Vinaigrette

• 1 cup fresh raspberries
• 3 tbsp water 
• 1 1/2 tablespoons sugar
• 1 tablespoon cider vinegar
• 2 1/2 teaspoons olive oil
• 2 teaspoons Dijon mustard
• salt
• mixed salad greens

1. Place all ingredients in a bowl and blend using hand blender. Taste and season with more salt if desired.
2. Pour dressing into mason jar and chill in refridgerator. Shake before pouring over salad greens. ENJOY!

Loole Kebabs

I found this recipe when looking for an alternative to ordinary hamburgers. We always seem to have ground beef on hand and you can only eat so many burgers in one summer! Here's another way to use ground beef, without heating up your kitchen. Enjoy!

*This recipe is from foodnetwork.com - Ham on the Street
*I made this for company and unfortunately forgot to get the camera out before we ate!

Loole Kebabs

• 1 pound ground beef
• 1/2 small onion, finely chopped
• 2 tbsp fresh parsley leaves, finely chopped
• 1 tablespoons tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Fresh cracked salt
• Freshly ground black pepper
• Vegetable cooking spray
• Pita bread, for serving

1. Fire up your grill to med-high heat. Soak skewers in cold water for 15-30 minutes prior to using.

2. Put the beef, onion, parsley, tomato paste, cumin, and paprika in a large bowl and season generously with salt and pepper. Mix everything together with your hands until it is well combined.

3. Take about 1/2 cup (4 ounces) of the meat mixture and form it into a 5 or 6-inch long hot dog shape on a skewer.

4. When you have them all made, spray them with the cooking spray and grill them, turning frequently, until cooked through, about 8 to 10 minutes.

5. Serve on pita bread (with Cucumber and Dill dip, or toppings of choice) and ENJOY!

Cucumber and Dill Dip

Here is a very light and fresh tasting dip that goes great with a summer BBQ. You can use this as a chip or veggie dip, or even serve it as a tzatziki substitute. As always, making your own dip is much healthier than buying pre-made stuff from the store (that is, if you can keep yourself from over-indulging ;) Enjoy!

p.s. This recipe is based on a similar one on allrecipes.com.

Cucumber and Dill Dip

• 1/2 of a container (8 oz) sour cream (use light or fat free for a diet-friendly dip)
• 1/2 a cucumber, peeled, grated and squeezed dry as possible
• 1/2 cup fresh dill, chopped
• splash of lemon juice, to taste
• fresh cracked salt, to taste
• 1/2 clove garlic, minced (*optional - this will give the dip a whole different flavour, more like tzatziki!)

1. Place all ingredients in a bowl and stir to combine. Taste and add more lemon juice and/or salt as desired. Cover and refridgerate 1-2 hours before serving. ENJOY!

Terrible picture, just proof I made it :)

Roasted Red Pepper Spread

Here is a healthy dip/spread recipe for you, that is rich in Vitamin C. This recipe tastes great on crackers, crostinis, sandwiches, and even veggies! Enjoy!

Roasted Red Pepper Spread

• 1 roasted red pepper (see directions on previous post)
• 1 clove garlic
• 1 tbsp EVOO
• Splash of rice wine vinegar
• s&p

1. Place all ingredients in blender and puree (you can also place ingredients in a bowl and use a hand blender). Taste and add more vinegar or s&p if desired.
2. Serve and ENJOY!

BBQ Roasted Peppers

Pretty soon (if not already) there will be an abundance of peppers in your veggie garden. Here's a quick way to roast them, without turning up the heat in the kitchen. You can eat these peppers on burgers, sandwiches, or turn them into something else. I will post a dip recipe next, using these roasted peppers. I know this is more of a how-to than a recipe, but I think I will count it, as I am sure it will be used by someone when searching for a roasted pepper recipe! Enjoy

BBQ Roasted Peppers

• 1 or more peppers, red, yellow, orange or even green

1. Fire up your grill to high heat.
2. Cut peppers into quarters. Place directly on grill, skin side down. Close the lid to your BBQ and wait. Check your peppers every 5 minutes, rotating each time you look. You will want the skins to get charred, but not start on fire! (Don't filp them, just rotate them). Continue this until they are evenly charred (about 20-25 minutes).
3. Remove peppers from grill and place directly in large bowl. Cover bowl with saran and let sit for about 15 minutes.
4. After 15 minutes, uncover bowl and peel skins from the peppers. The skin should slide right off the flesh. Discard skins and use roasted peppers as desired. ENJOY!

Peach Bellini Milkshake

Here's a recipe that should cool you down while enjoying it. This one is courtesy of Bobby Flay (not my favourite chef, but I know someone who reads this blog that has - or had - a small crush on him - so this one's for you ;) The recipe calls for peaches, but you could easily substitute them for strawberries, if you prefer. Enjoy!

Peach Bellini Milkshake

• 1/4 cup milk
• 1 cup coarsely chopped and peeled very ripe fresh peaches (or thawed frozen peaches)
• 2 tbsp sugar
• 10 oz premium vanilla ice cream (about 1 2/3 packed cups), softened
• Champagne or sparkling wine, chilled

1. Combine milk, peaches and sugar in blender and blend until coarsely pureed, about 5 seconds.
2. Add ice cream and blend until smooth, about 10 seconds.
3. Pour into glass, leaving 1" at the top. Top off with champagne and serve immediately. ENJOY!

*For a kid-friendly version, top with a splash of soda (water) instead of champagne*

M.I.A.

I haven't blogged in a few days as I just went on a mini-vacation to my Mom's and inlaws' houses. Both of them have pools in their backyard...we do not. It was a great way to keep the kids cool, without all of us going stir crazy! This current heat wave (current temp is around 37 degrees C) has also allowed me to temporarily give up cooking, without feeling any guilt! I don't really have anything to post on here, so yet again I will fall behind a few recipes. In a few short months we'll be begging for heat, so turning on the oven or stovetop will be welcomed and I'll get lots of new recipes under my belt then. For now, I'll try to post a few refreshing recipes, that don't involve any heat for making them! Happy Summer!

Goat Cheese and Tomato Pasta

I had some leftover goat cheese calling my name, so I whipped up this little pasta dish for dinner tonight. YUMMY! Remember - homemade pasta sauce always beats the jarred kind! Enjoy!

Goat Cheese and Tomato Pasta

• 2 tbsp EVOO
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 large tomato, diced
• s&p
• 4 cups rotini noodles, cooked
• 3 plus 1 ounces goat cheese

1. Directions to follow later.......

Beet Salad w/ Goat Cheese and Pecans

I got this recipe from a friend of mine. We (esp M) were hesitant to try it as we've never been a fan of beets. I was hoping that we had never really liked them because we'd never had them served in a tasty way. This salad definitely changed my opinion. It was quite tasty! Unfortunately, M just doesn't like beets, so this was only "okay" to him (let's be honest, anything with goat cheese tastes better!). If you like beets, this salad would make a great side to serve at a summer BBQ. Beets are coming into season, so get cooking! Enjoy!

*As per lifeguides - "Beets are good for your digestion and blood flow, and some doctors have proposed that betanin in red beets works against oxidative stress. Beets have been used since the time of Ancient Rome as a folk medicine and aphrodisiac, with beet soups being used to cure fevers and constipation. Digestive ailments were treated throughout the Middle Ages with beets."

Beet Salad w/ Oregano, Pecans and Goat Cheese

• 4-6 beets (red, golden or a combination)
• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. balsamic vinegar
• freshly ground salt & black pepper
• 4 oz. soft goat cheese, crumbled
• 2 Tbsp. chopped fresh oregano (ot 2 tsp dried)
• 1/4 cup chopped lightly toasted pecans

1. Wash & trim beets. Boil beets in a large saucepan until a paring knife enters them easily, 30-45 minutes, depending on size. Set aside until cool enough to handle but still warm.

2. Peel the beets (by rubbing the skin off) and cut into thick wedges or bite-sized cubes. Transfer the beets to a large serving bowl and drizzle with the olive oil and vinegar. Season with a generous pinch of salt & pepper.

3. Sprinkle the goat cheese, oregano and pecans over, serve and ENJOY!

Layered Nacho Dip

I think this dip is a party favourite. Here is my version of it. The more veggies and beans you add, the healthier it is (so the more you can eat - right!??!?). Enjoy :)

p.s. I said this is a party favourite.....to be honest, it's a lunch, snack, anytime favourite in our house. I just served this for lunch! YUM!

Layered Nacho Dip

• 4 oz cream cheese, softened
• 1 cup sour cream
• 1 8-ounce can black beans, rinsed and drained
• 1 cup salsa
• 1/4 each red and yellow pepper, diced
• 1 cup lettuce shredded
• 1 cup cheese, shredded

1. Blend cream cheese and sour cream together until smooth. Spread evenly in a 9x9 inch pan.
2. Top cream cheese mixture with beans, then salsa, peppers, lettuce, and finally cheese. Serve with nachos for dipping and ENJOY!

Pineapple Zucchini Bread

Yikes - I have to admit that keeping up with this blog so far this summer hasn't been as easy as it was in the cooler months. I either don't want to bake/cook anything worth writing a recipe about, or I am just not online to record what I do make. Sorry!!! I promise to keep with my goal and in time, I will catch up and post all 365 recipes. I just returned from a mini-getaway to my Mom's. While there, I baked 2 loaves of Pineapple Zucchini bread. She found the recipe, I followed it and baked it. It was quite tasty and my boys especially loved it. Here is the recipe, with two minor changes (consensus of my Mom and I).

Pineapple Zucchini Bread

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 tsp vanilla
• 2 cups zucchini, grated
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 3 cups AP flour
• 3 tsp cinnamon
• 1 cup chopped walnuts (optional)
• 1 14-ounce can diced pineapple, drained

1. Preheat oven to 350 degrees. Lightly grease 2 loaf pans.
2. In a large bowl, beat eggs until frothy. Stir in oil, sugar, vanilla, and zucchini.
3. Add baking soda, baking powder, salt, flour and cinnamon. Stir until combined. Finally, fold in nuts and pineapple.
4. Pour into greased loaf pans and bake for 1 hour, or until toothpick inserted in middle comes out clean. Let cool (slightly), serve and ENJOY!

Chicken Fajitas

Fajitas are one of my favourite foods. I love to make them for dinner, and especially love to EAT them for dinner. Whenever I make them, I do it a bit different than normal recipes. This is the way I've been making them for years, and the way I'll continue to make them. Enjoy!

Jenno's Chicken Fajitas

• splash EVOO
• 2 bell peppers (half each orange, red, yellow and green if you have them), thinly sliced
• 1 small onion, thinly sliced (I don't always add onion)
• 1 pound chicken meat, cooked and shredded
• 1/3 cup ketchup
• 1/2 tbsp soya sauce
• 1 tsp worcestershire sauce
• 1/2 tbsp brown sugar
• fresh cracked pepper
• 1/8 tsp cayenne pepper
• Tortilla shells (see my homemade recipe)
• Toppings (lettuce, tomato, shredded cheese, avacodo, cilantro leaves, salsa, sour cream, etc)

1. Directions to come later....just making sure I upload tonight!

Dilly Baby Potatoes

Potatoes will be in season soon, so here's a new way to serve them. (Can't wait until I can make these with potatoes out of our own garden!). Enjoy!

Dilly Baby Potatoes

• 1 pound red baby potatoes
• 1 tbsp butter
• 2 tbsp sour cream
• 1/4 tsp dill weed
• s&p
• splash lemon juice

1. Wash and quarter baby potatoes. Boil until tender.
2. Drain potatoes then place back in pot. Add all other ingredients and lightly toss until everything is heated and evenly coating potatoes.
3. Serve immediately and ENJOY!

Cauliflower Casserole

Here is another way to prepare cauliflower (one of this household's favourite veggies). Enjoy!

Cauliflower Casserole

• 1/2 head cauliflower, cut into small florets
• 1/4 cup butter, melted
• 1/2 cup Italian seasoned bread crumbs
• 1/4 cup parmesan cheese, grated
• 1/4 tsp red pepper flakes
• 1/2 cup cheddar cheese, grated

1. Preheat oven to 400 degrees.
2. Steam or boil cauliflower until tender. Transfer cooked cauliflower to lightly greased baking dish and lightly mash with a fork.
3. Stir together butter, bread crumbs, parm cheese and pepper flakes. Top mashed cauliflower evenly with bread crumb mixture, then top with grated cheddar cheese. Bake in oven for 15 minutes, or until cheese is melted and bubbly.
4. Remove from oven, serve and ENJOY!

Smartie Cookies

These were made at the request of my kiddos. They are so simple, even a 2 and 4 year old can make them :) And they beat packaged cookies any day! Enjoy!

Smartie Cookies

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups flour
• 1 Box of Smarties

1. Preheat oven to 350 degrees. Lightly grease cookie sheet.
2. In a large bowl, cream together butter and sugar until fluffy. Add egg and vanilla and continue to cream for another minute.
3. In a separate bowl, whisk together baking soda, salt and flour. Add to creamed mixture and stir until just combined.
4. Drop cookie dough 1/4 cup at a time on baking sheet. Smush Smarties into dough (however many you want per cookie).
5. Bake cookies for 8-10 minutes, or until just starting to brown on edges.
6. Let cookies cool for at least 5 minutes before removing from cookie sheet. ENJOY!

Homemade Tortilla Chips

Even the healthiest of eaters love to indulge on chips now and then. Here's a recipe that will give you your chip fix without the guilt. Enjoy!

Homemade Tortilla Chips

• 4 homemade tortilla shells (see my other recipes...the rosemary ones work great)
• spray of olive oil
• salt

1. Preheat oven to 400 degrees (convection if you have it).
2. Cut tortillas into wedges. Place wedges on cookie sheet to form one layer. Spritz with oil, then sprinkle with salt.
3. Bake for 6-8 minutes (if you don't have convenction, rotate cookie sheet halfway through).
4. Remove from oven, let cool and serve! ENJOY!

*These taste great warm, but get crunchier and more chip like as they cool!

**And for the record, I am not referring to myself when I say "healthiest of eaters".......not quite ;)

Rosemary and Olive Oil Tortillas

I came up with this tortilla recipe while trying to decide what to make for lunch. While I LOVE my other tortilla recipe, I wanted something different to make into sandwich wraps. These are very yummy and pretty healthy! Enjoy!

Rosemary and Olive Oil Tortillas

• 1 cup AP flour
• 1 cup whole wheat flour
• 1/2 tsp sea salt
• 1/2 tsp crushed dried rosemary
• 1/2 tsp baking soda
• 3/8 cup EVOO
• 1/2 cup cold water (ish)

1. In a large bowl, stir together flours, salt, rosemary and baking soda. Using a fork, mix in olive oil until mixture resembles chunky oatmeal.
2. Knead in cold water, so mixture becomes a firm dough. Mix enough water so it all comes together, but isn't tacky.
3. Divide dough into 12 pieces and roll each piece into a ball (slightly bigger than a golf ball). Cover balls with damp paper towel, then a tea towel, and let sit for 30-60 minutes before rolling out.
4. Heat cast iron skillet over med-high heat. Roll each ball out to the size of the skillet, then cook on skillet for roughly 30 seconds each side (flip the first time when tortilla just starts to bubble). Watch you don't burn them!
5. Let cool, serve as desired and ENJOY!

BBQ'd Pork Tenderloin

I've been making pork tenderloin like this for a few years now. It always turns out so moist and tender = delicious. Enjoy!

Jenno's BBQ'd Pork Tenderloin

• 1 lb pork tenderloin
• 1/4 cup brown sugar
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp fresh cracked pepper
• 1/4 tsp garlic salt
• 1/4 tsp thyme
• 1/8 tsp cayenne pepper

1. Fire up the grill to med-high heat! Remove pork from fridge 15 minutes before applying rub.
2. On a large plate, measure out all other ingredients and combine with your fingers. Roll tenderloin in spice rub, pushing the rub into the meat. Let sit for 10 minutes.
3. Place pork on grill and cook 3-4 minutes on each side (all 4 sides), depending on thickness. Once meat is done to desired level (check w/ a thermometer or go by touch), transfer to a plate and cover with foil. Let meat tent 5-10 minutes before slicing.
4. Slice meat, serve and ENJOY!

*We prefer to eat our pork tenderloin med, with a slightly pink centre...about 145-150 F*

Sausage and Pepper Pasta

*This was last night's dinner recipe.....For some reason this site kept crashing on me while I was typing, so I gave up on it.....hence the delayed posting!*

Here's a yummy dinner recipe (idea) that beats any pre-made boxed meal out there! We really enjoyed this one. You could use different flavoured sausage to give it a different taste everytime. This pairs well with a hunk of bread for dipping! Enjoy!

Sausage and Pepper Pasta

• splash of EVOO
• 1 lb italian sausage meat (casings removed and meat crumbled)
• 1/2 tsp red pepper flakes
• 2 peppers, thinly sliced
• 1/2 small onion, finely diced
• 3 garlic cloves, minced
• 1 small can cherry tomatoes, drained
• s&p
• 1/2 cup whipping cream
• few basil leaves, coarsely chopped
• 3 cups rotini (or other large, shaped noodles), cooked
• freshly grated parmesan cheese

1. In a large skillet, heat oil on med-high then add crumbled sausage meat. Sprinkle meat with red pepper flakes and stir. After 1 minute, toss in peppers. Allow to cook for a few minutes, stirring/tossing frequently.
2. When peppers beging to soften, add onions, followed by garlic a minute later. Constantly stir so garlic doesn't sit on bottom too long and burn.
3. Pour in cherry tomatoes and sprinkle with s&p. Continue to stir frequently until tomatoes are warm, then slowly pour in whipping cream. Stir well then leave sauce to thicken for 5 minutes, stirring occasionally.
4. Once sauce has thickened nicely, fold in basil leaves and cooked noodles. Leave on burner for another 5 minutes before serving, so the flavours can meld into the noodles.
5. Remove from heat, pour on plate and top with freshly grated parm. ENJOY!

Boiled Lobster

Here is my recipe(?) for boiling lobster. When drowned it butter, it isn't the healthiest of meals. But lobster certainly does have health benefits. If you can skip the butter and eat it with say, just some fresh lemon juice, you will certainly reap the benefits. (Info from ArticlesAlley).
"Lobster is indeed an excellent source of lean protein. 100 grams of lobster meat contains 98 calories, 21 grams of protein, and only 0.6 grams of fat. Contrast that to 100 grams of white, skinless chicken meat which has 168 calories, 31 grams of protein, and 3.6 grams of fat. Gram for gram, even skinless chicken contains in excess of 500% more fat than lobster. Lean beef contains more than 10 times as much fat as lobster. Obviously, lobster is an excellent source of lean protein...Lobster is more than just a lean source of protein. Lobster also contains Omega-3 fatty acids, which are associated with good heart health. There are several valuable benefits from a diet which regularly contains Omega-3 fatty acids."

Boiled Lobster

• Pot of water
• 1 tsp salt
• 2 tbsp lemon juice
• 1 live lobster

1. Add salt and lemon juice to pot of water and place on stove over high heat. Bring water to a boil.
2. Place live lobster in boiling water, head first. Push to fit in pot, then place lid on pot. Boil for 10 minutes for the first pound and 3 minutes for each additional pound (when antenna pull out easily, lobster should be done).
3. Remove red lobster from pot and serve. Crack 'er open and ENJOY!

Clarified Butter

Today is M's actual birthday. He requested lobster for dinner, so the boys and I went and picked up a 1.5 lb-er. A good choice for his birthday meal, I'd say! This is the recipe I used to make clarified butter to serve with the lobster. Here is some info on clarified butter (this info comes from Emeril Legasse):
"What makes clarified butter so great is its higher smoke point. This means you can cook meats and fish at a higher temperature than you can with regular butter, making it ideal for pan-frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water and salt. You'll lose about 1/4 of your original butter amount during the process, and the clarified butter will keep, tightly covered in the refrigerator for about 1 month." It also makes a great dip for seafood! Enjoy!

Clarified Butter

• 2 sticks butter (1 cup) cut into pcs

1. Place the butter in a heavy saucepan and melt slowly over med-low heat. Pour melted butter into a glass measuring cup and let sit for 5 minutes.
2. After 5 minutes, skim the foam off the top and discard. Pour butter slowly into serving dish, making sure all of the milky solids in the bottom don't pour out.
3. Serve immediately with seafood or store in fridge. ENJOY!

Chicago Style Pizza

It's Mike's birthday week-end, so he requested Chicago Style Pizza. Here is what I made him (sausage and olive pizza is his #1 choice....I also made a roasted red pepper and chicken one). If you love pizza, this recipe is definitely worth trying! Enjoy!

Chicago Style Pizza

• 1/2 crust recipe (previous post)
• 1 sausage link, uncooked
• 1/2 cup olives
• 1 cup shredded mozzarella cheese
• 1 - 1/2 cups pizza sauce (depending how saucy you like your pizza)
• 1/4 cup freshly grated parmesan cheese

1. Preheat oven to 425 degrees (convection if you have it). Lightly grease 12 or 14" cast iron skillet.
2. Roll dough out to fit skillet (bottom and sides) and place inside. Push dough up the sides and trim any hanging over the edge.
3. Spread raw sausage meat on top of dough. Add olives, then evenly top with mozza cheese. Spread sauce over mozza cheese. Finally, sprinkle parmesan cheese on sauce.
4. Place pizza on middle rack in preheated oven. Bake for 35-45 minutes (oven temps will vary - you want to ensure the sausage is cooked! If you are using precooked meat or none at all, bake for 22-25 minutes).
5. Let cool for 10 minutes before slicing. Serve and ENJOY!

**This pizza is always better the next day!!**

Chicago Style Pizza Crust

Here's the recipe for my homemade Chicago Style pizza crust - one of M's favourite meals! I'll post the recipe for the pizza, too. Enjoy!

Chicago Style Pizza Crust

• 3 cups flour
• 1 1/2 tsp instant dry yeast
• 2 1/2 tsp sugar
• 1/2 tsp salt
• 2/3 cup canola oil
• 1 cup WARM water

1. In bowl of KA mixer, or other large bowl, add all dry ingredients in and stir. Then pour in water and oil and stir/knead for 2 minutes, until everything comes together (add more water if too dry). Your dough will be similar to pie crust, not traditional pizza/bread dough.
2. Let dough rise in a warm place (I use microwave proofer) for 1 hour or in fridge overnight.
3. After rising, roll dough out in circle, fold twice, then roll out again. Place in cast iron skillet and add ingredients/cook as per pizza recipe (see my recipe or try your own!). ENJOY

BBQ'd Apples

Happy Canada Day, Everyone! I knew that today's recipe MUST include something red. So I chose apples....Ida RED Apples to be exact! I came up with this recipe during our last kitchen reno, when all meal cooking was done on the BBQ (only option). I really like these; they are tasty and make a quick, healthy-ish dessert (at least it's fruit!). An apple a day keeps the doctor away, right?! Noone says your daily apple can't have a little cinnamon and sugar on it, right?! ;) Enjoy!

BBQ'd Apples

• 4 apples, washed, peeled (optional), cored and sliced
• 1 1/2 tbsp butter, divided into pcs
• 2 tbsp brown sugar
• 1 tsp cinnamon

1. Fire up your BBQ. Place half of the apples on the centre of a large sheet of tinfoil. Dollop with half of the butter and sprinkle with half of the sugar and the cinnamom. Place remaning apples on top, and again top with butter, sugar and cinnamon. Wrap apples tightly in foil, sealing all sides.
2. Place foil pouch on the grill over med heat. Close the lid and leave for 20 minutes.
3. Remove from girll, carefully open and serve. ENJOY!

p.s. These are even better served over ice cream!

Croutons on the BBQ

I love making my own croutons. When you have a loaf of bread that's not so fresh, this is the perfect way to use it up. For tonight's croutons I used cheddar bread. YUM! I've made these with white bread and whole wheat bread before, too. Use whatever you have on hand (but I will say cheddar bread makes the best!). These are great to make and serve at a summer BBQ. Just toss them on a ceasar salad and enjoy!

BBQ Croutons

• 2 cups bread, cubed
• drizzle EVOO
• fresh cracked s&p
• 1/2 tsp dried rosemary
• sprinkle of garlic powder (optional)

1. Fire up the grill! Take a large sheet of tinfoil and fold edges up, creating a shallow "pan" (or use a BBQ pan).  Place pieces of bread in "pan" and drizzle with EVOO. Sprinkle with s&p, rosemary, and garlic powder, then lightly toss to evenly combine.
2. Place tinfoil on grill (med heat) then close lid for 2 minutes. Open lid, gently stir bread, then close lid for another 2 minutes. Repeat until bread reaches desired crispiness. ENJOY!

Chicken Ceasar Salad

I am not a big fan of bottled salad dressing (due to the additives and preservatives), but I will admit that convenience sometimes wins out and I will use it when I need to. I've never made my own ceasar salad dressing (I do plan to make it sometime...hopefully without anchovies), so we always have the bottled kind in the house. I don't ever serve it without kicking it up with a few other ingredients. Here's the "recipe" for how I make chicken ceasar salad. Enjoy.

Simple Chicken Ceasar Salad

• 1 romaine heart, washed and sliced/ripped
• 1/2 cup (ish - I'll be honest, I don't measure, just evenly coat lettuce) ceasar salad dressing
• freshly squeezed juice from 1/2 a lemon
• lots of fresh cracked pepper
• 1/4 cup plus 2 tbsp freshly grated parmesan cheese
• 2 chicken breasts, fully cooked on the BBQ, sliced (still warm)
• 1/4 lb bacon, cooked and crumbled/chunked
• croutons (see recipe on here)

1. Place lettuce in large bowl and top with dressing, lemon juice, pepper and 1/4 cup of cheese. Toss to evenly coat (add more dressing if needed).
2. Top lettuce with the rest of the cheese, the chicken, the bacon and the croutons. Serve and ENJOY