What a great way to serve ‘hot dogs’ from the barbecue, except you are using Italian sausages.
- 4 Italian sausages (1 lb.)
- 4 large whole wheat tortillas (healthy, right?)
- 3/4 cup shredded Monterey Jack cheese
Cut the sausages in half lengthwise BUT not all the way through. Open like a book.
On the barbecue, grill over a medium high heat, turning after 4 minutes and continue cooking until there is no pink inside.
Salsa
- 1/2 cup drained and rinsed canned black beans
- 1/3 cup diced red onion (optional?)
- 1/3 cup diced red bell pepper
- 1/3 cup canned whole kernals (or fresh if you have any on hand)
- 1/2 – 1 jalapeno pepper, seeded and minced
- 2 tbsp. chopped fresh cilantro
- 2 tbsp. red wine vinegar
- 1 plum tomato, chopped
- pinch salt and pepper
In a bowl, mix together the ingredients, except the cheese, and set aside.
Tortillas
Grill the tortillas, turning halfway through until showing grill marks (1 minute). Place a sausage on each tortilla, divide the salsa and cheese over the sausages. Fold the sides of the tortillas and roll up from the bottom.
If you want this to be crisp on the outside, grill the filled tortilla on one side, carefully turning over after 2 minutes, and grilling until the outside is crisp.
In a word..YUM!
Pad Thai Shrimp Patties With Pineapple Relish
My husband makes THE best Pad Thai Shrimp and this is another take on it. This recipe can be used as an appetizer or simply on the patio with ice cold drinks, enjoying both the warm weather and friends.
Shrimp Cakes
- 1 lb. peeled and cleaned shrimp
- 1 tbsp. grated ginger
- 1 green onion, finely chopped
- 2 tsp. fish sauce
- 1/2 tsp. your favourite chili garlic sauce
In a food processor, finely chop the shrimp, ginger and onion, pulsing only about 6-7 times. Scrape out into a bowl. Gently stir in the fish and chili sauces.
With wet hands, shape 1 tbsp. shrimp mixture into 1/2 inch thick patties. Place on a parchment lined tray, cover with plastic wrap and place in the refrigerator for 30 minutes.
Pineapple Relish
- 1/2 cup diced fresh pineapple
- 2 tbsp. minced fresh coriander
- 2 tbsp. diced sweet red pepper
- 2 tsp. sesame oil
- 2 tsp. rice vinegar
- 2 tbsp. vegetable oil
Drain the pineapple. In a bowl mix together the coriander, red pepper, vinegar and oil. Set aside.Don’t add the pineapple yet.
In a large non-stick fry pan, heat half the oil over a medium temperature, cook half the shrimp cakes, and using two spatulas, turn once. Continue cooking until pink throughout and firm to the touch (about 3-4 minutes).
Transfer to paper towel lined tray.
Wipe out the pan and repeat the process with the remaining oil and shrimp cakes. Transfer all the cakes to a platter.
Add the pineapple to the relish mix and spoon onto each cake. This recipe should make 28 cakes. Enjoy! Oh, you’re welcome.
Corn And Cantaloupe Salad
This is a delightfully light salad. Put together a dinner on the deck and this would be a real winner.
- 2 cups fresh corn kernals (4 ears)
- 2 cups cubed cantaloupe
- 1/2 jalapeno pepper, seeded, chopped fine
- 1 tbsp. fresh dill
- 3 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- 1 tsp. dry mustard
- 2 cups mixed spring greens
Cook the corn in a saucepan for 2 minutes. Drain and rinse under cool water until the corn becomes cool. Scrape the corn from the cobs and put in a large bowl.
Add the cubed cantaloupe, jalapeno. dill and toss to combine.
In a bowl. combine the lime juice, olive oil and dry mustard. Pour over the corn mixture. Add the greens and toss.
Let stand for 5 minutes before serving.
This will make 6 servings.
Final Cooking Class For 2015 Held At Spirit Ridge Resort
Last night was, sadly, our last cooking class until the Fall. Anyone living in Kelowna to Osoyoos knows about these classes and comes to them. Spirit Ridge Resort really did a bang up job. This was, in our opinion, the best final class we have attended in 5 years. Most are good but this was outstanding.
Chef Doug gave me permission to share what we had to eat and also the wonderful Mojito cocktail prepared on site for 55 people by Pierre. (He was the cute one with the dimples)..just sayin’ ladies!
Beer Marinated Prawns
- Prawns
- Cilantro
- Garlic
- Olive Oil
The amounts used depends on how many you are serving. Mix together the beer, cilantro, minced garlic and a touch of olive oil. Marinate for 4-6 hours just to infuse the flavours into the prawns.
Steak Rub
- dry paprika
- dry oregano
- dry garlic granules
- seasoning salt
- a touch of cayenne (depending on your taste) – Doug likes to taste the meat; not the burning spice
- black pepper
Mix the dry ingredients and rub into the steak. Cook according to the level of doneness you like.
The prawns and steak were barbecued on a ‘barbecue comb’ (Frances carries them) and were fabulours when served with two salads.
Balsamic Vinaigrette
- One part balsamic vinegar
- three parts olive oil
- salt and pepper
- 1 tsp. Dijon mustard.
Put the tsp. of mustard in a bowl. Add the vinegar then slowly add the oil while whisking briskly. The mustard will aid in the emulsification process. Season with salt and pepper. Doug noted that if you like the dressing to be tart, make the portions of oil and vinegar half and half. (Yikes).
Add the greens and toss to coat.
Note: It was mentioned that when you are cooking a tougher cut of meat, if you cut up a kiwi, pineapple and papaya, mix with a little red wine, you can marinade your meat for a couple of hours BUT if you use a plastic Ziploc bag you can only marinate for 1 hour – no more or the meat will turn to mush. Great tip here!
Dessert
These little puffs of deliciousness were a Bannock made with:
- 2 cups flour
- 3/4 tbsp. baking powder
- pinch of sugar and salt
- 1 – 1 1/8 cups of water
Mix together, deep fry in oil for a few minutes until they become a dark golden colour. Drain and dip in a bowl of cinnamon sugar. But wait, we are not done yet…
Macerate and finely chop fresh strawberries. Cut the balls in half, spoon a generous amount of strawberries on top. Finish off with some sweetened whipped cream and replace the top.
I promise you when you take a bite, your eyes will roll heavenward. OMG! These were good. In fact, Frances said she was going to take a lesson in liars…she asked the crowd who didn’t get any dessert and 55 pairs of hands went up. HAHAHA
Great night. Thank you Frances, staff and Home Hardware and a big thank you to Warren, Doug and Pierre for a fabulous close-out evening.
Layered Guacamole With Surprising Chips
This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Bell Pepper Slaw
Summer is here…well, almost… and now is the time to put together some planning. This is a slaw that goes so well with pulled pork, hamburgers, steak – almost everything you can barbecue. I admit you have to like bell peppers so give it a try. The addition of a jalapeno pepper gives it a kick.
- 2 cups shredded cabbage
- 1/2 cup thinly sliced red onion
- 1 each – red, green, yellow and orange bell peppers – seeded and thinly sliced
- 1/2 – 1 jalapeno (depending on how hot you like it), seeded-sliced fine
- 2 tbsp. white wine vinegar
- 2 tbsp. olive oil
- pinch of salt and pepper
In a large bowl, combine all the ingredients. Mix together the vinegar, oil, salt and pepper. Shake gently to combine.
Drizzle over the salad and toss to coat.
Keep refrigerated until ready to use.
Olives Three Ways – In Soup/snacks/Charcuterie Plate
The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.
#1 Olivata
- 2 1/2 cups oil-cured black olives
- 1/4 cup of olive oil
- 1 tbsp. wine vinegar
- 2 tsp. dried thyme
- 1/2 tsp. hot pepper flakes
- 2 cloves minced garlic
- caper berries for garnish
Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.
In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes, all you need is a spoonful.
#2 Black Olives With Fennel and Orange
- 1/2 tsp. coriander
- 1/2 tsp. fennel seeds
- 2 tbsp. olive oil
- 2 tsp. coarsely grated orange zest
- 4 tsp. orange juice
- 4 drops hot pepper sauce
- 1 1/2 cup black olives (oil cured)
Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.
Refrigerate for 24 hours – don’t cheat
This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?
And now, the last one…
#3 Lime Scented Green Olives
These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.
- 1 1/4 cups green olives, with pits
- 2 tbsp. olive oil
- 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. grated lime rind (or to taste)
- 3-4 drops hot sauce
- 2 tbsp. fresh lime juice
- 1 1/2 cups cubed Feta cheese
Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.
Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.
Refrigerate for 24 hours.
BBQ Trout With Asparagus And Mushrooms
We just picked up some beautiful trout and thought this was perfect with the temperature being so nice and warm, deck set up, salad chilling in the fridge….here we go…..oh yeah! wine in the glass.
- 1/4 cup soy sauce
- 3 tbsp. fresh lime juice, plus wedges for serving
- 3 tbsp. sugar
- 2 tsp. finely grated fresh ginger
- 1 bunch asparagus, trimmed and cut in half
- 3/4 lb. mushrooms, brushed clean, stems removed
- 3 tbsp. oil, plus more for drizzling
- 4 trout fillets, 5 oz. each and about 3/4 inch thick
Preheat barbecue to a medium high temperature. Stir together the soy sauce, lime juice, sugar and ginger in a small bowl until the sugar dissolves.
In a high sided skillet, toss the asparagus and mushrooms in the oil, and season lightly with salt and lemon pepper. Cook in the barbecue for about 5 minutes, until the asparagus is crisp-tender. Add the soy sauce, (keeping some for the trout), stir all to coat and cook a further 3 minutes.
Sprinkle the fillets with a touch of salt, rub with oil and dip into the soy sauce (if any remaining) and set on the barbecue. Cook only to a medium doneness.
Hint: do not try to move the fillets before they have released on their own, and when you can move them. Otherwise, you could lose them (break up).
Back at It..
Yup, I’m back and will sending you new recipes tomorrow. Today I have to accomplish the usual….laundry, cleaning and trying to get back to normal (whatever that is).
My daughter is doing well following her surgery and my granddaughters and Mom, Suzanne are amazing to say the least. Busy, busy, busy. Thanks for it all, we truly appreciated it.
See you tomorrow.
Taking Time
I am taking a few days away to spend time with my daughter…she just had her hip replaced and may need a ‘mother’s hug’, a few homemade meals for the freezer to hold for when she needs it. Right now, we have prepared over 20 meals for her. Don /Dad makes a super-duper BBQ! Chicken, tourtiere and homemade sausage rolls to die for so she will feel like she is here with us and will be able to cope for herself.
She is much loved for sure. She has chili, stew, pasta dinners, her very favourite corn muffins and, of course, my chocolate chip cookies.
I’ll be back….
‘
Mother’s Day -Loved
Wow! Every year Mother’s Day is a difficult time for me. Walk through any area where they sell cards and I cannot stop and look. When my Mother was alive, I would spend many long moments, reading, looking, feeling inside what the written words meant to me, then I would know what they would mean to her.
Growing up, is always difficult for children. You think moms won’t let you do anything YOU want to do, go where YOU want to go or even think what YOU want to think. ‘Tis true!
I am now a Grandby held in wonderful esteem with my grandchildren, hopefully my ‘step’ children – all adults now, and, of course, my beautiful daughter. She always thought her Mom was smartest until the teachers made me tell her I wasn’t. Since that day…life changed…for me.
It has taken growing up for her to get to truly understanding what her ‘old mom’ was trying to accomplish for her. Wanting her to be smarter (she is), sometimes wiser, independent – on this note I went too far…..she doesn’t know when or how to ask for assistance. but would give the shirt off her back for her friends and, I am happy to say, would fight anyone who said ANYTHING wrong about me (except her of course). This is normal, I know.
Now travelling back to 2005, my Mom passed away. Since then: I have felt anger, numbness, feeling like an orphan, tears flowing at nothing and everything….I would give anything to hear her voice, touch her hand, comment on her beautiful white hair or the outfit she would be wearing.
Yeah Mom…I like you, I didn’t like you at times, but I always, always, LOVED you. I miss you now as much as I did back in 2005 when I realized we couldn’t talk anymore. May you now be at rest and in peace.
To you, Mom especially, and to all Mother’s and Mother’s to be…have a WONDERFUL DAY when and where you can. Enjoy the ride ‘cuz it does come with bumps and bruises but the rewards are spirit warming. I know, I wouldn’t trade one second of my life with my daughter, extended children in our family and my beautiful grandchildren. Thank you God, I, for one, am truly blessed.
Baked Brie With Caramelized Pear
I found it! I truly did. THIS is the perfect starter ever. The flavor of a pear on creamy brie is to die for. You will not have enough. Serve with a toasted baguette or flatbread.
- 1 x 8 oz. round of double cream Brie
- 1 tbsp. chopped pistachios, toasted
Caramelizing the Pear
- 2 tsp. butter
- 1 shallot, thinly sliced (optional)
- 1 pear, thinly sliced
- pinch of salt and pepper
- 1/4 cup pear juice
- 1 tbsp. pear liqueur
- 2 tsp. chopped fresh thyme
- 1 tsp. brown sugar, packed
In a non-stick skillet, melt the butter of a medium heat, cooking the shallot, pear, salt and pepper until the shallot is cooked (about 5-6 minutes).
Add the pear juice, liqueur, thyme and sugar, bringing to a boil. Stir occasionally until no liquid remains and the pear has softened (again, about 5 minutes). Let cool.
Brie
Place on a foil lined pie plate, top with the pear mixture . Bake in a preheated 350 degree oven for 10 minutes. Let stand for 5 minutes. Sprinkle the toasted pistachios over the top.
Serve with toasted baguettes. OG this is sooooo good!
