Monday 18 January 2016

East Coast Pan Seared Scallops

Scallop Recipes
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

MORE SEAFOOD RECIPES
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East Coast Pan Seared Scallops Recipe
Prep Time: 10 minutes  Cook Time: 15 minutes  Servings: 2

Ingredients 

Monday 14 December 2015

Homemade Chicken Noodle Soup

Chicken Soup Recipes
The cold winter months are upon us and its that season when we tend to fall under the weather with colds and flu. Those of us that just prefer to let nature take its course, then there is no better comfort food for those sick days then good old homemade chicken noodle. The warmth and taste has you feeling just that much better after you have consumed it. Chicken noodle soup is one of my favourite winter time soups and for me I do enjoy a variety of soups during the cold winter months but this one is for those days when you just don't feel right. You can make chicken the way you like but for those that are unsure the shredded chicken recipe under more chicken recipes will show you how to boil some chicken breast to add. I used yolkless noodles over egg noodles as they contain no cholesterol and make sure they are firm and extra broad, some prefer to add some oregano to the soup but I lean towards lemon juice as it gives the soup a refreshing taste and do not substitute dry parsley flakes over fresh. This winter enjoy your chicken noodle homemade instead of out of a can.

Inspired by Spark Recipes

MORE CHICKEN RECIPES
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CHICKEN SHREDDED SRIRACHA
SPICY BREADED GARLIC CHICKEN
PARMESAN CHICKEN BITES
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Homemade Chicken Noodle Soup Recipes
Servings: 6  Prep Time: 15 minutes  Cook Time: 35 minutes  

Ingredients

Sunday 29 November 2015

Broccoli Stir Fry

Stir Fry Recipes

The Thanksgiving weekend is coming to an end for our southern neighbours and with the tradition of an abundance of delicious food, it is okay to consume whatever you see in sight every now. I know I enjoy doing this but as a new week starts and with the holiday season food fest just around the corner its a great time to eat something nutritious and healthy. I enjoy my stir fry but the calorie count can rise quite quickly depending on the ingredients and sauces we add to the meal but I have come up with a tasty, filling and more importantly with a low calorie count. I always make sure to load up on vegetables for just about any meal but a vegetarian stir fry is all about the vegetables. You will need to make sure you have a large size wok and the key ingredient is of course broccoli, use a food chopper to pulse the broccoli florets, you can use frozen broccoli if you like just make sure to let it thaw and add all your favourite vegetables. When it comes to soy sauce if you use a low sodium kind then you may want to add some salt to the stir fry. The best about this stir fry is that you can also use it for a side if you want to have something more then just vegetables.

Inspired by TipHero

MORE VEGETABLE RECIPES
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STEAM TO SKILLET VEGETABLES
MACARONI VEGETABLE SOUP
LEMON ZESTED BRUSSEL SPROUTS
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Broccoli Stir Fry Recipe 
Prep Time: 15 minutes  Cook Time: 12 minutes  Servings: 4

Ingredients 

Wednesday 11 November 2015

Lunch Time Tacos II

Taco Recipes


The taco craze continues in my kitchen as after a few different attempts I feel that I have found a quick and delicious taco recipe that everyone will enjoy making. Tacos can be a messy treat but that is half the fun in making them to eat. You can add any toppings that you enjoy any flavour you wish from mild to medium to hot. I  always lean to hot but not all peoples palates can be like mine, so adjust yours accordingly. You will need to use a large size skillet to cook the ground beef and I like the stand and stuff taco shells, mostly because you can load more into them, fill them with all your favourite ingredients, use any cheese you like and don't forget the hot sauce. One trick I like to use if you are using a tonne of toppings is to press it down with a butter knife before you add the cheese and hot sauce and the key to these tacos is the clubhouse skillet sauce, it cuts your cooking time and more importantly that means that you can make these any day of the week, even after a hard day at work where time is not your friend.

Inspired by Clubhouse

Shop at MetroKitchen.com Now 


MORE BEEF RECIPES
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LUNCH TIME CHILI TACOS
TRIPLE CHEESE HAMBURGER 
SIRLOIN STEAK GOURMET SANDWICH
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Lunch Time Tacos II Recipe
Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 8

Ingredients 

Saturday 10 October 2015

Tomato, Spinach and Goat Cheese Stacks

Appetizer Recipes

Thanksgiving is just around the corner for North America and while everyone is set to serve up some turkey, cornish hen, stuffing and cranberry sauce, we do need some appetizers to keep the masses satisfied before the big meal. With a lot of time being consumed with the main course at this time of year, it is great to have some appetizers that are quick to make and that people will enjoy. I always enjoyed the fact that my family had something tasty and nutritious to snack on as we waited for our main meal to finish.
This is a simple meal I learned watching some of my favourite recipe shows, I decided to add a bunch of my preferred ingredients that where not too filling but at the same time satisfying. A french baguette cut into slices is a must, tomatoes and spinach loads you up with nutrition while the goat cheese which may not be a favourite for most can be replaced with other cheeses like buffalo mozzarella or ricota. The balsamic vinegar and maple syrup glaze will have everyone reaching for seconds.

Inspired by Eating Well

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MORE APPETIZER AND STARTER RECIPES
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GAME DAY NACHOS
SPINACH PROSCIUTTO QUESADILLAS
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Tomato, Spinach and Goat Cheese Stacks Recipe
Prep Time: 5 minutes  Cook Time: 3 minutes  Servings: 8

Ingredients

Tuesday 22 September 2015

Chicken Shredded Sriracha

Chicken Recipes


I enjoy chicken in many different ways but for those weeknights, where time is not your friend I turn to a quick family tradition of boiled chicken breast. This meal is so quick and so easy to make that it could just become a regular part of your dining experience when you want something healthy and quick. I like to use boneless and skinless chicken breast while seasoning it with a variety of sauces and spices, and what is more popular at the moment then sriracha sauce, it seems to be in everything so why not with your chicken. When boiling the chicken make sure that it is fully submerged in the water, it will be easy to shred with a fork or even your fingers if not to hot when done cooking. I decided to top a salad with the chicken but you can  also make a sandwich or something else that you want to conjure up. For those that prefer a milder taste, you can add more bbq sauce and less sriracha to the chicken as well as your favourite spices because no one knows your palate better then you.

Inspired by Family

Shop at MetroKitchen.com Now 

MORE CHICKEN RECIPES
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PARMESAN CHICKEN BITES
SPICY BREADED GARLIC CHICKEN
SWEET AND SPICY CHICKEN THIGHS
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Chicken Shredded Sriracha Recipe
Servings: 4  Prep Time: 5 minutes  Cook Time: 20 minutes


Ingredients

Sunday 30 August 2015

Lemon Zested Brussels Sprouts

How to cook Brussels Sprout

With the summer months coming to an end I have to admit I have been enjoying patio season and not in the kitchen as much as normal, a good thing being outside but it does leave you a bit light in the pocket book. I have though been working on and have finally reached the point in sharing a brussels sprout side dish that I think many of you will enjoy. Brussels sprouts is definitely an acquired taste and I can admit until only this year I would not even give this vegetable a look at the grocery store but I could not ignore the health benefits any longer. The brussels sprout is loaded in vitamin K and C, it is also known to lower cholesterol. They should be on most peoples plates more often then they are, so I decided to try a few different ways to cook the sprouts but one thing I found out pretty quick is over cooking will result in a nasty sulfur smell, so make sure you keep an eye and nose when making them. Cutting the stem end helps them cook better and give them a few minutes to air out after doing this before you add them to a boiling pot. Once you have finished boiling the sprouts, pour out the water and run them under cold water. This will stop them from cooking. I choose to add them to a ziploc bag and poured the oil mixture over them shaking well and letting them sit for a few minutes. The lemon zest is the topping that will not only look great but adds that final touch that your palate thanks you for.
 
Inspired by Spark Recipes

MORE SIDE DISHES RECIPES
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SAUTEED SPICY GREENS
HOMEMADE MASHED POTATOES
STEAM TO SKILLET VEGETABLES
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Lemon Zested Brussels Sprouts
Prep Time: 10 minutes  Cook Time: 20 minutes  Servings: 2

Ingredients

Friday 24 July 2015

Spinach Prosciutto Quesadillas

Quesadilla Recipes





















 I decided to try some home made quesadillas, this is always a dish that I do enjoy when out with friends and just want a quick bite that is not all that filling. I though of what ingredients I wanted to use and a look through my fridge revealed that a trip to the grocers was in store for the near future but I did have lots of spinach and of course prosciutto, which is a dry cured ham that should always be thinly sliced. I grabbed some soft whole wheat tortilla shells and of course some shredded mozzarella cheese. When I started off this recipe I was thinking I would be pan grilling but then I figured I would add a twist and decided to pan fry them in a skillet with a bit of vegetable oil. The quesadillas should be cooked quickly once the oil is hot or you will burn them and they will become inedible. You can choose just about any other ingredients that you want to fill up the quesadilla, just remember to keep all the ingredients to one side so you can fold the tortilla shell. The quesadillas turned out terrific, you can have the as an appetizer or a light meal and if you don't want them too greasy use a paper towel to soak some of it up, for an extra kick at some hot sauce to the finish product..

Inspired by Dairy Goodness

MORE PORK RECIPES
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PENNE WITH SMOKED SAUSAGE
CLASSIC BACON AND EGG SANDWICH
SPICY KIDNEY BEAN STEW WITH SAUSAGE
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Spinach Prosciutto Quesadilla Recipe
Prep Time: 15 minutes  Cook Time: 2 minutes  Servings: 2 

Ingredients

Tuesday 7 July 2015

Panko Crusted Salmon

Salmon Recipes

I love to keep the fish rolling on my recipe blog and this time I have decided to give a panko mixture a try, I can't say often enough how I enjoy incorporating fish into my weekly meals. I mix and match spices to give my palate that taste that it enjoys when I am eating fish but you should feel free to add the spices that you enjoy to really make this salmon recipe yours. The one ingredient I always feel you can't go without when cooking fish is butter. I like to use the unsalted variety, so make sure you include it with your ingredients if you chose to go a little different on the spice selection. You can also use regular bread crumbs or kelloggs if you do not happen to have panko in your pantry. Fresh dill weed works best but if you do not have any dry works fine. A baking pan is what you need to use when you bake the salmon in the oven and if you don't happen to have one you can always use a baking dish, just remember to cover it up with tin foil, this will help the fish cook better. This recipe came out great and is so quick to make its a perfect weeknight meal that will not only impress you but any guests you may chose to feed.

Inspired by Family

MORE FISH RECIPES
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BAKED TILAPIA WITH GARLIC BUTTER MIX 
BROILED  SALMON WITH LEMON GARLIC RUB
BROILED SALMON WITH MARMALADE GLAZE
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Panko Crusted Salmon Recipe
Prep Time: 10 minutes  Cook Time: 18 minutes  Servings: 4

Ingredients