The Bachelor's Cheeseburger

The summer heat has finally arrived and people are now heading to their cottages, parks and backywards, and what can be more summer then a good old burger with cheese. We can all go to the grocers and pick up packages of burgers but do they really taste better then a homemade burger pattie that you can fill and top with all your favourite spices and condiments. I introduce the Bachelor's Cheeseburger a homemade burger  layered with plain havarti cheese, this is one of my favourite cheeses and it melts perfectly but cheddar or provolone work well or any cheese that you fancy. The toppings are your standard lettuce, tomato and ketchup which is all you really need to make a tasty burger, as for the buns look for something with a little olive oil added into them, this makes the whole experience that much better. A BBQ, grill or even a good old skillet can be used  for cooking but make sure you don't leave out any of the spices added to homemade burger, your tastebuds will thank you after.

Inspired by Food

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The Bachelor's Cheeseburger Recipe

Prep Time 10 minutes  Cooking Time:  Servings: 4

Ingredients

Penne with Meatsauce

I have alot of pasta in my cupboards and what better to do with them then to make enjoyable and easy recipes, that not only feed me but I can also share with everyone on my recipe blog. When it comes to pasta types, penne is just about my favourite and I  prefer to add something to my pasta, whether it is meat or fish, it makes for more enjoyment when I am eating and also adds that filling that we can all enjoy. Wholewheat pasta can work with this dish but I used regular pasta as I have yet to acquire a taste for the wholewheat kind even though I probably should. You will need a large skillet, one that can hold all the pasta at once and a medium sized pot for this recipe. I like penne but fusili or rigatoni work also and try to go with lean ground beef if possible. I am also a fan of spinach but for those that prefer another type of green leaf vegetable, you can use kale, parsley or even broccoli florets in place of the spinach or to accompany it. A little sprinkle of parmensan cheese to top your meal adds a nice touch.


Inspired by Catelli Pasta

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Penne with Meatsauce Recipe

Prep Time: 5 minutes  Cook Time: 15 minutes  Servings: 4

Ingredients 

Oven Roasted Asparagus

It has been awhile since I added a good side to the blog and what better then to have a delicious side of roasted asparagus. The vegetable is high in iron and vitamin K, goes well with any main entree and adds some green to your plate. I have been a fan of asparagus since I was a boy and a hungry boy needs to have his food ready quick, this is a simple recipe that does not take much time to make and since aparagus is sold in bunches you will have a large amount of the spears on hand. The main thing with asparagus is to try to buy spears that are not very thick as these are older and have been grown longer, you want medium size spears, they taste better and are quicker to make. I like to cut the bottom of the spear by about 2 inches to shorten them as the taste that I enjoy is towards the top. Use a baking sheet and to avoid making too much of a mess you can wrap some aluminium foil around it before you drench them with olive oil. Broiling can be different for different ovens so make sure you start to watch your asparagus after 8 minutes to not burn.  

Inspired by Spark Recipes

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Oven Roasted Asparagus Recipe

Prep Time: 5 minutes  Cook Time: 12 minutes  Servings: 4

Ingredients

Spaghetti with Baby Clams

Those that have been to my food blog have come to the conclusion that I am a seafood lover, it has been installed in me since a young age and any and all different kinds of it will do it for me. I have come to my latest creation by mixing two of my favourite foods, pasta and seafood together. I always like to keep a package of frozen sweet peas on hand to add to any seafood dish as it goes well with all seafood, or you can use some other frozen vegetables depending on what your taste buds prefer. A large skillet or wok will be needed to cook the clams and peas. The pasta is made just like you would make any pasta, no special instructions needed but make sure you use spaghetti or linguine there is no need to substitute with another pasta. Fresh clams work just as well as frozen but if you want to eliminate some work just stick with the frozen the taste does not change much.

Inspired by Family

MORE PASTA RECIPES
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FUSILLI TURKEY SKILLET MEAL
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Spaghetti and Baby Clams Recipe

Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 4

Ingredients

Red Zone Chicken Fingers

The Super Bowl is upon us once again and I always enjoy creating something new for Super Bowl weekend. This year was no exception as I decided to take on a classic pub fare and turn it into something a tad healthier while maintaining the classic taste we all have come to love with chicken fingers and their dipping sauces. This is a meal that the kids can also enjoy and you don't have to feel guilt when you give them seconds. A baking sheet is ideal to cook the fingers as well as using the proper seasoning, now the proper seasoning depends on your own taste buds, so mix and match for what your palate will enjoy. Seasoned bread crumbs work best for this recipe and the side depends on what you feel like enjoying  from sweet potato fries to carrot sticks. I decided to go with a sweet chili thai dipping sauce, something about that flavour just tickles my taste buds but good old plain ketchup works just as well. The Super Bowl is undecided but your choices of food does not have to be, enjoy the game and good food.

Inspired by Food and Wine

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Red Zone Chicken Fingers Recipe

Prep Time: 15 minutes  Cook Time: 30 minutes  Servings: 2

Ingredients

East Coast Pan Seared Scallops

The holidays have come and gone and for those that throw caution to the wind when it comes to food during the holidays, then I'm sure January is not only a month of hitting the gym but also a month of having lighter meals on the agenda and what meal can be lighter then fish and seafood and still give you that nutritional punch. Those that have been following my blog know that I have a soft spot for fish and love to enter my kitchen and mix and match ingredients just as my family loved to do in their preparation of food for the family. These scallops really hit the spot with their garlic butter glaze and laid out on a bed of spinach which will absorb the glaze flavour and becomes a great side to the dish. Large scallops are the best to use for this recipe accompanied by a large 12" skillet if possible, make sure that you spread the scallops out when cooking so they are not touching and depending on how many you are cooking you may need to cook them in batches. The garlic butter glaze should be prepared in its own large skillet or a small pot if you do not have many skillets on hand and don't forget the tongs to move around the scallops.

Inspired by Food.com

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East Coast Pan Seared Scallops Recipe

Prep Time: 10 minutes  Cook Time: 15 minutes  Servings: 2

Ingredients