Normally, chili is made with beef (chopped, ground, chunky) but this is made with ground pork. Give it a try and if you find that, although you like hot and spicy foods, it gets too much, try a spoonful of sugar or a bit of salt and lime juice for fast relief. Besides, the heat of chilies only lasts 6 minutes. True!
This is a great meal for hockey watching nights or just for a comfy family time meal.
- 1 1/2 lbs. ground pork
- 1 large white onion, chopped
- 1 large red bell pepper, seeds removed
- 1 large green pepper, chopped, seeds removed
- 4-5 large white mushrooms, ends trimmed, and sliced
- 1 cup celery, sliced in 1/2 inch pieces
- 3 garlic cloves, minced
- 2 cans diced tomatoes, undrained
- 1 can kidney beans, drained and rinsed
- 1 small can tomato paste
- 1/4 cup water
- 1/2 cup Chardonnay wine
- 3 tsp. brown sugar
- 1 tsp. dried oregano
- 1 tsp. Worchestershire sauce
- 2 tsp. chili powder
- 1/2 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 4-6 drops of hot pepper sauce
Start this earlier in the day and in a large skillet, brown the pork and onions, until pork is no longer pink.
Add the peppers, celery and cook for about 5 minutes until peppers are tender. Add the garlic and mushrooms and cook for another minute.
Add the remaining ingredients, reduce the temperature to a simmer and cook for an hour on a medium heat, stirring often. Turn off the heat. Set aside.
Take a taste test and adjust the ‘heat’ if you wish. As it rests, it will thicken up. If you want a thinner consistency, just add a small amount of water.
Before dinner, reheat the chili and spoon over a bowl of steamed white rice or broad noodles if you prefer. Add a bowl of sour cream and grated cheddar cheese to be used as a garnish.
Scallop Salad With Lime Dressing
This is another way to serve and enjoy the wonderful scallop. Just remember not to over-cook them. If you do, you could be eating something similar to a rubber ball. Ugh!
- 8 scallops (muscle removed)
- 1 tbsp. olive oil
- dollop of butter
- 1 tsp. fresh lime zest
- 2 tbsp. lime juice
- 2 tsp. minced red onion
- 1 1/2 tsp. honey
- 1/2 tsp. minced jalapeno chile
- 5 tbsp. olive oil
- sa;t and pepper
- 1 papaya, peeled, sliced in wedges and halved
- 3/4 lb. baby spinach, stems removed
- 1/3 cup candied pecans, chopped
Cook the scallops in the skillet with tbsp. olive oil. (just add that dollop of butter to enchance the flavour). Cook until turning golden brown, turn over and cook just a minute more.
In a bowl whisk together the lime zest and juice, red onion, honey, and jalapeno until blended, and, continue whisking slowly, add the olive oil. Stir in the papaya and add the spinach. Toss lightly so not to bruise the papaya.
Serve the salad equally on plates or large bowls, Place 2 scallops in the center of the salad and sprinkle the pecans.
Have fresh, warm rolls and butter on the table….add a glass of a beautiful Pinot Gris. Wow! What a feast.
Tagliatelle With Creamy Shrimp Sauce
I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.
When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.
Okay, with that in mind, here we go…
- 1 tbsp. olive oil
- 2 lbs. shrimp, deveined , tails removed
- pinch of salt and pepper
- 1 medium white onion, peeled and chopped
- 1 garlic clove, minced
- 2 cups (yup) whipping cream
- 1 pound Tagliatelle pasta
Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.
While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.
In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).
Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.
When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.
Chicken With Peaches And Ginger
This is one of the easier recipes ever. On the way home from work, stop in to the grocery store and pick up an already roasted chicken. Just make sure it is about 4 1/2 – 5 lbs.
- 1 chicken
- 1/2 cup either pickled peaches or peach jam (both homemade are best)
- 2 tbsp. grainy mustard
- 2 tsp. minced ginger, fresh
- 1 tbsp. teriyaki sauce
- 1/2 tsp. garlic powder
Heat oven to 350 degrees. Place bird in roasting pan.
In a small bowl combine the peaches, mustard, ginger, teriyaki sauce and garlic powder until well blended. Brush over the chicken. Cook for about 15 minutes, brushing occasionally with the sauce.
Transfer to a platter and let rest for a few minutes. Serve with a salad, warm rolls and you will have set a feast on the table and it is only Monday night. There you go….
Mashed Potatoes And Vegetable Bake
It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour. Either way, it will be a real hit on the table.
- 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
- 1 tsp. olive oil
- 1 cup fresh corn kernals (frozen can be used-thawed)
- 1 cup asparagus, cut in 1 inch pieces
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/4 cup butter
- pinch of salt
- 2 cups panko crumbs
- 1 cup shredded white cheddar cheese
- 1 tsp. paprika
- 3 tbsp. butter
Preheat oven to 450 degrees.
In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).
Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.
In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge. Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.
Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.
There, didn’t I tell you it was great?
Papaya Salsa With Black Beans
This is a great ‘southwest’ side dish. Serve with grilled fish or even just as a snack with tortilla chips (such as watching hockey games or football).
- 2 ripe papayas, peeled, seeded and diced
- 1/2 cup yellow bell pepper, diced
- 1 Jalapeno pepper, seeded and minced
- juice of 1 whole lime
- 1/2 cup chopped cilantro
- 1 tsp. ground cumin
- 1/2 – 3/4 tsp. red pepper flakes
- 1/2 tsp. cayenne pepper
- 1 shallot, small dice
- 1 can black beans, drained
Combine the above ingredients in a bowl, cover and store in the refrigerator until ready to serve. Serve with lime wedges on the side.
Bring on the tequila or whatever, turn on the televsion and you are in for a fun time.
Barbecued Chicken And Potato Salad
While we can still enjoy sitting out on the deck and having a lovely late summer luncheon, try this one. Not much else is needed, unless you want to add some corn on the cob, grilled garlic bread, and don’t forget, a glass of chilled white wine, of course.
- 1 lb. of baby potatoes, scrubbed
- Pam spray
- 2 -3 lbs. chicken breasts, skin on, boneless
- 2 celery ribs, peeled and sliced thin
- 5 oz. red seedless grapes, halved
- 5-6 radishes, cleaned and sliced thin
- 2 hard boiled eggs, halved and then quartered
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tbsp. grainy mustard
- 3 tbsp. fresh basil, chopped and stems removed
- pinch each of salt and pepper
- 1/4 cup olive oil
Boil the potatoes in a pot of water for about 20 minutes until tender. Remove and drain.
Cut the potatoes in half and put in a large bowl. Add the grapes, celery, grapes,radishes, and eggs.
Spray the barbecue grills so the chicken won’t stick. In your preheated barbecue, lay out the chicken breasts, skin side down, turn over and make sure of getting grill marks on both sides. When cooked through, remove from the heat. Slice the chicken breasts and add to the bowl. Carefully and gently, toss to incorporate all the ingredients.
In a small bowl whisk together the orange juice, grainy mustard, basil, salt and pepper. Drizzle in the oil whisking until incorporated.
Drizzle over the salad.
All I can say is YUM!
Cauliflower Roasted With Fresh Cranberries
Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.
- 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
- 1 medium onion, cut into wedges (outer skin removed)
- 3-4 tbsp. olive oil
- pinch of salt
- 2 cups fresh cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- freshly grated pepper
- Freshly grated nutmeg
Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.
Spread them out in an even layer and roast, uncovered, for 30 minutes. At the 15 minute time, add the cranberries and stir in.
In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.
Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).
Watch the faces of those around the table….they will absolutely love this and will want you to make it a favourite addition to the holidays.
Go ahead…say it! Damn, I did this….
Thanksgiving Sprouts And Apples
I know, almost everyone hates these little things, but with Thanksgiving not that far away,why not try this first, then present it again at your Thanksgiving table.
You WILL give thanks for this one. They are very tasty – a little sweet and tart with a crunchy texture and not like what you grew up eating.
- 2 lbs. Brussel sprouts
- 1/4 cup butter
- 2-3 drops of hot sauce
- pinch of salt
- 2 Granny Smith apples, peeled, cored and cut in thin slices
- 2 tbsp. fresh thyme leaves
- 1/4 cups toasted and chopped pecans
Line a large baking dish with paper towels and set aside. Remove the outer leaves of the sprouts and discard. Cut the ends off and then cut in half.
In a large pot cook the brussel sprouts n boiling water for about 2 minutes. Drain and plunge in ice water to stop the cooking process. When cool, drain and put in the bowl with the paper towels. Pat dry.
In a frypan,melt the butter, hot sauce and cook, stirring constantly, until the butter begins to turn brown. This should take about 8 minutes. Add the sprouts and cook for about 5 minutes. Now add the apples slices and thyme and cook until the apples are tender.
Sprinkle with the chopped pecans and serve.
Beet, Avocado And Orange Salad
What a wonderful way to use the harvest bounty to its absolute best. You can use golden beets along with red beets to make it more colourful if you wish, but the main part of this salad is the golden beet. These are soooooo yummy.
- 1 bunch of golden beets. trimmed and scrubbed
- 2 tbsp. olive oil, divided
- coarse salt
- 1 bunch baby spinach, washed and stems removed
- 2 large radishes, sliced thin
- 1 avocado, peeled and sliced
- 1 blood orange or large orange, pith removed and segmented
- 1 tsp. red wine vinegar
- 1/3 cup goat cheese, crumbled
Preheat oven to 425 degrees. Place the beets on a parchment lined baking sheet after rubbing them with 1 tbsp. olive oil. Fold the parchment paper around them and wrap this in tin foil, making sure to seal it up. Cook for abut 30-35 minutes. Remove from the oven, open up the packets and let cool. Remove the skins and then cut into wedges.
Combine the spinach, radishes, avocado, orange segments and beets in a large bowl. Season lightly with salt and freshly ground pepper.
Whisk together the remaining oil and wine vinegar until combined. Drizzle over the salad and gently toss. Top with the goat cheese.
Trout Fillets With Fresh Crabmeat
In a word or two, yum, yum and, yum. I know you will absolutely love this. Serve with a lemon risotto, crisp salad, even corn on the cob, and don’t forget to have a few chilled wines set aside.
This will serve 4, so adjust amounts accordingly if more are seated at the table.
- 1 1/2 lbs Trout fillet, skin on, cut in 4 equal portions
- 2 tsp. lemon pepper
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups light cream
- 4 oz. Philadelphia cream cheese, cubed
- 1 lemon, juice and zest only
- 1/4 lb. fresh crabmeat
- Lemon finishing salt
Season the trout with half the lemon pepper and set aside.
Melt the butter in a saucepan and stir in the flour and cook, letting bubble gently for 1 minte. Slowly add the cream and remaining lemon pepper and cook, slowly for 10-12 minutes.
Remove from the heat and add the cream cheese, stirring until completely melted. Stir in the lemon juice, zest and crabmeat. Keep warm over a very low heat, making sure to stir it occasionally.
On your preheated barbecue, cook the fillets, skin side down for 8-9 minutes, until it begins to flakes when pressed with a fork. A light sprinkle of lemon finishing salt will be your secret ingredient.
Put some risotto down in the middle of the plate, top with a trout fillet and spoon the crab sauce over all. Add the veggies and enjoy.
Dark Cherry Flan
What a way to add sparkle to a dinner party. Easy, delicious and requests for “more, please” will be heard.
- 2 white cake mixes
- 2 large eggs
- 2 tsp. almond flavouring
- 1 14 oz. can dark cherries, pitted and drained
- 3 tbsp. white rum
- 2/3 cup Nutriwhip, unwhipped
- 2 eggs
- 2 tsp. cornstarch
- icing sugar for garnish
- Grated lime zest
In a large bowl, stir together the cake mixes and eggs with a fork, until crumbly. With floured fingers, press the mixture over the bottom and up the sides of a 10 inch springform cake pan.
Arrange the cherries over the base of the pan and sprinkle with the white rum.
In a bowl beat the Nutriwhip, eggs and cornstarch until completely smooth and thickened. Pour this over the cherries and bake in a preheated 400 degree oven for 10 minutes. Reduce the temperature to 300 degrees and bake for one hour until golden brown in colour.
Let cool to room temperature before releasing the sides of the pan.
When serving, slice in wedges, dust with icing sugar and sprinkle with the lime zest.
This is truly a delight to make and devour….yes, I did say devour.