Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Cod Air Fryer Recipe

Air Fryer Cod Recipe 

Ingredients:

2 cod fillets (about 6 oz each)
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
½ tsp salt
¼ tsp black pepper
½ tsp lemon juice
Optional: fresh parsley for garnish
You can also add 1 tbsp panko breadcrumbs for extra crispiness.

Directions:

Preheat the air fryer to 380°F (193°C) for about 3 minutes.

Pat the cod dry, brush with olive oil, and season with garlic powder, paprika, salt, and pepper.

Place the fillets in the air fryer basket in a single layer.

Cook for 10–12 minutes until the fish flakes easily with a fork.

Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Tips:

Don't overcrowd the air fryer basket.

For extra crispiness, add 1 tbsp panko breadcrumbs.

Works great with tilapia, haddock, or pollock too. 

Crustless Cottage Cheese and Spinach Quiche

                                                    

Crustless Cottage Cheese and Spinach Quiche

Light, fluffy, and loaded with protein — this low-carb, diabetic-friendly quiche makes the perfect breakfast or brunch!  

Read Blogger's Post at the end of directions!

Ingredients:
1 cup cottage cheese (low-fat or fat-free)
5 large eggs
1 cup chopped spinach (fresh or frozen, drained)
½ cup shredded mozzarella or cheddar
¼ cup diced onions
½ tsp black pepper
¼ tsp salt (optional)
½ tsp garlic powder or Italian seasoning
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a bowl, whisk together eggs and cottage cheese until smooth.
Add spinach, cheese, onions, and seasonings — mix well.

Pour into the dish and bake for 30–35 minutes, until golden and set.

Let it cool slightly before slicing.

High in protein, low in carbs, and blood sugar–friendly.

Blogger's opinion;  I would not waste the ingredients on this disappointment.  It sounded easy and quick.  But the result was flat tasting and was 1" or less not the tall and fluffy quick quiche pictured.  Not sure what happened to my photo that was taken down!.

Baked Salmon

                             The Best Baked Salmon
This is the salmon recipe you will turn to again and again. It's easy enough for a weeknight, but boasts smartly seasoned layers of flavor.  This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve 

to guests.

Ingredients:

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon Mustard

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.

Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Butter Beans With Smoked Pork

Butter Beans With Smoked Pork

This butter beans recipe with smoked pork shank is a hearty, Southern-style classic. It’s an easy, one-pot dish perfect for cozy dinners, and 

the leftovers taste even better the next day!
Ingredients:
1 pound dried Butter Beans
1 smoked pork shank, or pork hock
6 cups chicken broth
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon dried thyme, crumbled
½ teaspoon salt
2 bay leaves
¼ cup fresh lemon juice
Fresh thyme, for garnish

Directions:
Quick pre-soak: Fill a 6 quart Dutch oven or large pot half full with of cold water and bring to a boil over high heat. Add the beans and return to a boil. Immediately remove the pot from the heat, cover, and let rest for 30 to 40 minutes. Drain the beans in a colander and rinse with cold water.

Return the beans to the pot and add the chicken broth, to cover the beans by 1-inch. Add the smoked pork shank, onions, garlic, thyme, salt and the bay leaves.

Bring the pot to a boil then immediately reduce the heat to medium-low and simmer the beans for 50-60 minutes or until they are tender.
Remove the pot from the heat, transfer the pork shank to a carving board. When the meat is cool enough to handle, remove and discard the bone, skin and any gobs of fat.

Use a fork to break or shred the meat into smaller chunks and return to the pot of beans. Stir in the lemon juice and ladle the beans into serving bowls garnished with fresh thyme sprigs.

Notes
The quick soak cuts down the cooking time and helps the beans cook evenly. Gentle simmering is key. A hard boil will wreck your beans and turn them into mush.

Butter beans can go from perfectly tender to overdone quickly. Begin checking for doneness at the 50-minute mark. When tender to the al-dente stage, remove the pot from the heat.

If your beans have been sitting in the pantry for years, they may not soften. Check the expiration date. 

Acid can keep the beans from softening properly, so stir the lemon juice in last.

A pork shank, cut from below the shoulder, is meatier than a smoked pork hock, which has more bone, fat, and gristle. For this recipe, the pork shank is the best choice.

I found a very tasty shredded smoked pork packaged in the refrigerated section at Costco. It is wood smoked and not the pork flavored with Liquid Smoke.

Jailhouse Dirty Rice

                                                         

Jailhouse Rice

The name was intriguing to me!  Jailhouse Rice is a variation of the tradition al Cajun-style dirty rice: packed full of ground beef and sausage so it's extra filling and nourishing, with lots of big meaty flavor. The rice itself is cooked in chicken broth and creamy soups, so it comes out creamy, savory, and absolutely loaded with onion flavor and garlic. Your taste buds will love rocking out to this Jailhouse Rice!

Ingredients:
1 pound ground beef
1 pound ground sausage
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion, finely diced
2 cups celery, finely diced
2 (14.5-ounce) cans chicken broth
1 (10.5-ounce) can cream of celery soup
1 (10.5-ounce) can cream of onion soup
2 cups long-grain white rice 

raw parsley, optional, to taste, for garnish

Directions:
Preheat the oven to 350 degrees F.

Spray a 9x13-inch baking dish with cooking spray.

Add the ground beef, the ground sausage, the salt, the pepper, and the garlic powder to a large skillet over medium-high heat and cook, crumbling the meat, until browned, about 5-7 minutes.

Halfway through cooking the meat, add the onion and the celery, cooking them with the meat for the remainder of the cooking time; the vegetables should be cooked until tender.

Whisk together the broth, the celery soup, and the onion soup until smooth.

Pour the soup mixture into the skillet (without draining the skillet) and stir to combine.

Cook until the mixture starts to bubble, about 4-5 minutes. Gently stir in the rice. Pour the mixture into the prepared baking dish. Cover the dish tightly with foil.

Bake the mixture until the rice is cooked through, about 1 hour-1 hour 20 minutes.


Transfer the dish from the oven and let stand, covered, for 15 minutes.

Remove the rice and fluff it with a fork. Serve the rice garnished with the parsley

Garlic Fingers With Pine Nuts and Parmesan

Garlic Fingers with Pine Nuts and Parmesan

This scrumptious appetizer is like garlic fingers from your local pizza joint, but with extra pizzazz. The garlic is enhanced with a clever trick of mixing garlic powder into the flour for dusting the dough, while a squeeze of lemon at the end brightens all the flavours. Speaking of your local pizza joint, many will be happy to sell you some uncooked dough for this recipe. Serves 2 to 4
Ingredients:
2/3 lb (300 g) store-bought pizza dough, about 1/2 a standard portion
2 tbsp (30 mL) olive oil, divided, plus more for oiling bowl
2 tsp (10 mL) all-purpose flour, plus more as needed
1 tsp (5 mL) garlic powder
1 shallot, sliced into 1/8-inch (3-mm) thick rings
1/4 tsp (1 mL) red pepper flakes
Sea salt and freshly ground black pepper to taste
1/3 cup (80 mL) grated Parmesan
2 tbsp (30 mL) pine nuts
3 tbsp (45 mL) torn flat-leaf parsley leaves, divided
1 tbsp (15 mL) salted butter
1 garlic clove, grated on a rasp
Lemon wedges (optional)
Directions:
Place dough in a large, lightly oiled bowl. Cover and let stand until it’s soft and pliable, about 30 minutes.

Preheat oven to 450°F (232°C). Cut a piece of parchment paper to fit a baking sheet and set aside. Place baking sheet on rack set in bottom third of oven to preheat.

In a small bowl, mix flour and garlic powder until combined. Sprinkle and spread half on reserved parchment and place dough on top. Dust remaining mixture over dough. Press and stretch dough to a rough 8 × 12-inch (20 × 30-cm) rectangle, adding more flour to prevent sticking, if needed.

Toss shallot with 1 tbsp (15 mL) oil and red pepper flakes. Divide shallots evenly over dough. Season with salt and pepper. Sprinkle with Parmesan, pine nuts and 2 tbsp (30 mL) parsley.

Remove baking sheet from oven. Carefully slide parchment with flatbread onto sheet. Bake until golden brown, about 15 minutes. Remove from oven.

While flatbread is baking, heat butter, remaining 1 tbsp (15 mL) oil, grated garlic and remaining 1 tbsp (15 mL) parsley in a small saucepan over low heat. Lightly simmer until fragrant, 3 to 5 minutes. Remove from heat and set aside.

When flatbread is ready, drizzle garlic oil overtop. Cut into fingers and serve with lemon wedges, if desired. Serves 2 to 4

Unfried Chicken With Thyme Ranch

Unfried Chicken With Thyme Ranch

To simulate the flavour and crunch of fried chicken, thighs and drummies are seasoned with Old Bay, dipped in eggs and buttermilk then coated in crushed cornflakes. Baked to golden perfection, the juicy pieces are served with a tangy ranch dip flavoured with thyme. When shopping for cooking spray, look for brands where the only ingredient is oil.CJJ

Ingredients:
Thyme Ranch Dip
1/2 cup (125 mL) mayonnaise, preferably Hellmann’s
1/2 cup (125 mL) shaken buttermilk
2 tsp (10 mL) fresh lemon juice
1 small clove garlic, grated on rasp
Salt and freshly ground pepper to taste
1/4 cup (60 mL) finely sliced chives
1 tsp (5 mL) finely chopped thyme
Chicken
6 skin-on, bone-in chicken thighs, about 1 3/4 lbs (795 g) total
6 skin-on chicken drumsticks, about 1 1/3 lbs (605 g) total
Old Bay Seasoning and salt to taste
Olive or canola oil spray
6 cups (1.5 L) cornflakes
2 large eggs
1/4 cup (60 mL) shaken buttermilk
1 tsp (5 mL) paprika
1/2 tsp (2 mL) garlic powder
Salt and freshly ground pepper to taste
Flaky sea salt to finish (optional)
Frank’s RedHot sauce for serving

Directions:
For the ranch, whisk mayo, buttermilk, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the chicken, lay out chicken on a baking tray. Pat dry with paper towel. Season lightly with Old Bay then lightly with salt. Transfer to an airtight container. Refrigerate overnight.

Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cover with a rack. Spray rack with oil.

Place cornflakes in a large freezer bag. Press out air and seal. Using a rolling pin, roll bag to crush cereal until most flakes are 1/4 inch (5 mm) or less. Transfer to a shallow baking dish. Set aside.

In a large bowl, whisk eggs, buttermilk, paprika, garlic powder, salt and pepper. Working one piece at a time, dip chicken in egg mixture, letting excess drip off. Dredge in cornflake mixture and place on prepared tray, skin side up. Spray chicken with canola oil. Bake on middle rack until crispy and cooked through, about 45 minutes.

Remove from oven and transfer to a serving platter. Sprinkle lightly with flaky salt (if desired) and serve with Thyme Ranch Dip and Frank’s RedHot sauce.
Serves 4 to 6

Amaya Prawns

                                                        

Amaya Prawns

The Mango Paste that you make yields more than this recipe calls for. Use the leftover to flavor dips, or as sauces, or as part of a dressing for a mango salad. Serve as a first course.  Serves 4
Ingredients
10 oz (300 g) large raw shrimp (about 12)
¼ cup (50 mL) lemon juice
1 tbsp (15 mL) Curry Powder (see below)
½ tsp (2 mL) kosher salt
2 tbsp (25 mL) vegetable oil
1 cup (250 mL) diced onion cut into 1-inch (2.5-cm) triangles
2 cups (500 mL) diced green, yellow and red peppers cut into 1-inch 

   (2.5-cm) triangles
2 tbsp (25 mL) Mango Paste (see below)
1 cup (250 mL) coconut milk

½ tsp (2 mL) dry fenugreek powder
1 tsp (5 mL) garlic paste
Salt to taste

Directions:
Peel and de-vein shrimp, leaving the tail attached. Rinse and pat dry.

Marinate shrimp with lemon juice, 1½ tsp (7 mL) Curry Powder, garlic paste and ½ tsp (2 mL) salt for 10 minutes. Drain shrimp.

Heat 2 tbsp (25 mL) oil in a pan over medium-high heat. Add onions and peppers and sauté for 2 minutes or until beginning to soften. Add shrimp and sauté for 2 to 3 minutes or until shrimp are pink and slightly curled.

Add 

Green Mango Paste, 

coconut milk, 

fenugreek powder, 

garlic paste and remaining 

1½ tsp (7 mL) Curry Powder and 

Simmer gently over low heat for 2 to 3 minutes longer or until shrimp are cooked through. Season with salt to taste.
Serve shrimps and some peppers as a first course. 

Makes 1 tbsp (15 mL) Curry Powder    Serves 4

Mango Paste
Green mangoes are available at Asian supermarkets. They are unripe mangoes and are quite tart. Mango paste is often used as an ingredient in Thai curries although this is Amaya’s version.
Ingredients:

Mango Paste:
4 oz (100 g) raw green mango
2 green chillies, finely chopped
½ tsp (2 mL) garlic paste
Directions:
Place mango, chillies and garlic paste in food processor or mini chop. Purée until paste-like.

Blooming Onion With Dipping Sauce

Blooming Onion With Dipping Sauce

Breaded and deep-fried onions are a staple in many restaurants. They're also delicious at home, but they can be difficult to make. If you're looking for an easier way to enjoy this appetizer, consider using your air fryer! Read on for step-by-step instructions on how to make the perfect air fryer blooming onion.
Ingredients:
1 large sweet onion
2 large eggs
1/2 cup buttermilk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon sweet paprika
1/2 teaspoon kosher salt
1 pinch cayenne pepper, or black pepper
Directions:
Preheat your air fryer to 350 degrees F, air fryer setting.
Slice the top 1/2 inch of the stem end of the onion and peel the whole onion.
Place the onion cut side down so the root end is facing up on a cutting board.
Taking a knife, about 1/2 inch from the root, cut down four slices, so the onion is now cut into fourths but still intact. Between those cuts, make three more even cuts, making sure not to cut through the root or accidentally cut off a chunk. Turn the onion right side up and generally separate the petals, set aside.                                                                              

In a medium-sized bowl, big enough to fit the onion, whisk the eggs and buttermilk together, set aside.  

In another medium-sized bowl large enough to fit the onion, whisk together the flour, onion powder, garlic powder, paprika, salt, and cayenne.

The best you can dip the onion in the buttermilk mixture, coating everything. You may need to use your hands for this. Place the onion into the flour and coat with the flour. 

Separate the petals in each step to make sure to coat. Shake off any excess flour. Dip the onion once again in the buttermilk mixture the once again in the flour mixture. You can also open the petals up and sprinkle the flour inside to make sure everything is coated.

Spray the air fryer basket with cooking spray.

Place the onion cut side up into the basket.

Spray very generously with cooking spray.

Air Fry for 20-25 minutes, or until golden brown, and the onion is tender.  

About every 8 minutes, open up the air fryer and respray cooking spray on top.

Serve with the dipping sauce.

Dipping Sauce
Ingredients:

½ cup mayonnaise
2 tablespoons cream-style horseradish sauce
1 tablespoon ketchup
⅓ teaspoon paprika
⅓ teaspoon cayenne pepper
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
Directions:

Combine the ingredients and refrigerate until ready to serve. Best to make ahead allowing flavors to develop and meld.

Grilled Bread With Cottage Cheese Ranch And Hot Honey

                                                       

Grilled Bread With Cottage

Cheese Ranch and Hot Honey

Cottage cheese is having a moment, so we’ve transformed it into a smoky, creamy, ranch-like dip generously flecked with charred serranos and scallions. It’s drizzled with trendy hot honey and served with grilled sourdough rubbed with garlic, though you could also pair it with crackers or flatbreads.  Serves 6 with leftover dip

Ingredients:
1 bunch green onions, washed
1 serrano pepper, halved lengthwise
2 tsp (10 mL) olive oil, plus more for drizzling on bread
Salt and freshly ground pepper to taste
1 tub (500 g) 2% cottage cheese
1/2 cup (125 mL) 2% Greek yogurt
1 tbsp + 2 tsp (15 mL + 10 mL) fresh lemon juice
3/4 tsp (4 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) dried dill
1 tbsp (15 mL) finely chopped parsley
6 thick slices hearty sourdough bread
1 clove garlic, halved lengthwise
Hot honey for drizzling

Directions:
Preheat grill to high, about 450°F (232°C).

Place green onions and serrano on a baking sheet. Drizzle with 2 tsp (10 mL) olive oil and season with salt and pepper.

Place onions and serrano on grill and cook until nicely charred and tender, 1 to 2 minutes per side—serrano will take slightly longer. Transfer to a cutting board. Scrape out serrano seeds, if you don’t want it too spicy. Roughly chop both and set aside.

Place cottage cheese, yogurt, lemon juice, onion and garlic powders, dill, parsley and a pinch of salt in a food processor. Process until smooth, about 10 seconds. Add green onion and serrano. Pulse until well combined and flecked with green. Transfer to a serving bowl.

Drizzle bread with olive oil. Grill until lightly charred, about 1 1/2 minutes per side. Rub with cut sides of garlic then cut each piece in half. Drizzle hot honey over dip and serve immediately with small butter knives for spreading.

Refrigerate leftover dip in an airtight container for up to 1 week. Stir before serving. Serves 6 with leftover dip

Pig Tails

Pig Tails

This is my friend's semi-annual “not for the feint of heart” meal. At Easter as well as around New Year’s it was our tradition to make pig tails. These are very fresh from Hasselbach’s and I seasoned them with caraway, garlic powder, and a garlic herb blend. They will slow roast for a few hours then I will add carrots, tiny redskin potatoes,,, and an entire head of peeled whole garlic cloves (well, maybe a few more!). Back in the oven it will go. Set it and forget it. About a five to six hours later a most delicious dinner is ready. The meat is very sweet. Dianne said she does not eat the skin but you pick the meat from the bone structure and there is not much of it. Six tails cost a whopping $2.69, priced at $.79 a pound.

Spring Greens Salad with Radishes and Kumquats And Fennel Sausage

Spring Greens Salad With Radishes And 

Kumquats And Fennel Sausage

Ingredients:
For The Sausage
1 teaspoon salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon fennel seed
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 pound ground beef

F‍or The Salad
1–2 heads spring greens/lettuces
10 kumquats, thinly sliced
1 bunch radishes, larger ones cut in half
1 lemon, juiced
Extra-virgin olive oil

Directions:
Make the Sausage:
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
Make the Salad:
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil. Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.

Cider-Brined Spareribs With Maple Pepper BBQ Sauce

Cider-Brined Spareribs with 

Maple Pepper BBQ Sauce

This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat.

Ingredients:

Brine
8 cups (2 L) non-alcoholic apple cider
1 bay leaf
2 sprigs fresh rosemary
1 head garlic, cut in half horizontally
1 tbsp (15 mL) whole black peppercorns
1/2 cup (125 mL) kosher salt or 6 tbsp (90 mL) fine sea salt

Spice Rub and Ribs

1 tbsp (15 mL) sweet paprika
2 tsp (10 mL) dry mustard
2 tsp (10 mL) onion powder
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) ground coriander
1/2 tsp (2 mL) chili powder
1/4 tsp (1 mL) ground sage
2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each

BBQ Sauce
1/2 cup (125 mL) ketchup
2 tbsp (30 mL) apple cider vinegar
2 tbsp (30 mL) maple syrup
2 tsp (10 mL) yellow mustard
2 tsp (10 mL) ground black pepper
1 tsp (5 mL) Worcestershire sauce
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) onion powder

Directions:
 For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.)

For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight container. (Spice rub can be stored in a cool, dark place for up to 6 months.)

To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine any longer or ribs will get too salty.

Preheat oven to 325°F (163°C).

Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours.

While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until combined. Set aside.

Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side.  Serves 4 to 6

Parmesan Baked Boneless Pork Chops

Parmesan Baked  Boneless Pork Chops

Ingredients:

4 boneless pork chops, 1/2" thick

1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder

Directions:

1. On a plate combine the last 4 ingredients.

2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.

3. Line a pan with tin foil and spray with cooking spray.

4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

 

Pomegranate Marinated Flank Steak

Pomegranate Marinated Flank Steak

The longer the flank steak marinates, the more flavorful it will be. Use the ziploc bag to keep the meat and vegetables fully coated in the marinade. Be sure to cut against the grain when slicing the meat. For the dipping sauce, never use the marinade from the steak; instead set aside a separate, unused portion of the sauce from the outset.

Ingredients:

1 1/2 pounds flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
3/4 cup pomegranate molasses
1/3 cup extra virgin olive oil
1/2 teaspoon ground mustard
3 tablespoons brown sugar
1/2 teaspoon granulated garlic powder
1 orange bell pepper, sliced in 1-inch rounds
1 red bell pepper, sliced in 1-inch rounds
1 vidalia onion, sliced in 1-inch rounds
2 tablespoons neutral oil, such as canola, avocado, or safflower, to coat the grill

Directions:
With a fork, prick the flank steak all over. Season both sides of the steak with the salt and pepper.

In a small bowl, whisk the pomegranate molasses, olive oil, mustard, brown sugar, and garlic powder. Set aside about 1/3 of the sauce to use when serving the meat after grilling.
Pour the rest of the marinade in a gallon ziploc bag. Add the flank steak, pepper slices, and onion slices. Pushing out as much air as possible, close the bag and refrigerate the meat for at least 12 hours and up to 24 hours.

To grill the meat, coat the grill grates with the neutral oil using tongs and a bit of paper towel. Heat the grill to medium high.
Once the grill is hot, lay the flank steak, pepper and onion on the oil-coated grates. Grill for 6- to 8 minutes, then flip the steak and vegetables. Grill for another 6 minutes, or to 150 degrees at the center of the steak.

Brush the finished steak with some of the reserved sauce while it rests for 15 minutes. Slice the steak on an angle against the grain, and serve with more of the reserved sauce over top or on the side.

Leftover Burger Bowl

Leftover Burger Bowl

All the burger fun, but without the bun! Use up all the leftovers from a big burger cook-up in a salad bowl with lettuce, tomatoes, cheese, pickles and onion. A special sauce dressing ties it all together, while also making a nice dent in your condiment collection. A side of fries wouldn’t be out of place.
Ingredients:
Special Sauce

1/2 cup (125 mL) mayonnaise

2 tbsp (30 mL) ketchup

1 tbsp + 1/2 tsp (15 mL + 2 mL) yellow mustard
2 tbsp (30 mL) sweet relish
1/4 cup (60 mL) finely diced dill pickle
4 1/2 tsp (22 mL) pickle brine
1 1/2 tsp (7 mL) minced onion
1/4 tsp (1 mL) garlic powder
1/4 tsp (1 mL) paprika

Pinch cayenne pepper

Salt and freshly ground pepper to taste

Burger Bowl

1/2 small red onion

2 large romaine hearts, washed, dried, finely sliced

1 1/3 cups (330 mL) diced tomatoes

2 large dill pickles, cut into thin strips

1 1/3 cups (330 mL) grated aged cheddar, plus more for burgers

Pickled hot peppers or sliced pepperoncini (optional)

4 leftover grilled burgers
Directions:
For the special sauce, whisk all ingredients in a medium bowl until combined. Cover and refrigerate until ready to use.

For the burger bowls, thinly slice onion and place in a bowl of cold water for 15 minutes. Drain and dry.

In a large bowl, toss lettuce with enough special sauce to coat. Divide salad between 4 bowls. Top each salad with tomatoes, pickles, cheddar, onion and hot peppers, if using. Place burgers on plate and microwave on high until warm, 45 to 60 seconds. Sprinkle with cheddar and microwave until cheese has melted, 20 to 30 seconds. Cut into slices and place on salads. Serve immediately with remaining special sauce on the side.   Serves 4

 

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Maple Mustard Meatballs

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Ingredients

Meatballs:
½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced

Sauce:
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt
Directions:
Preheat the oven to 375 degrees F (190 degrees C).

Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl.  Shape into 24 meatballs, about 1 1/2 inches in diameter.

Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.                                  

Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.           

Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.