I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Friday, April 28, 2017

Mango Fish Flowers

The sun is shining and it's warm out, and it's FriYAY!



4-6 - 6" whole wheat soft tortillas

400 g basa (or other white fish)
Salt and lemon (or black) pepper
Zest of 1 lime
1 tbsp coconut

1 avocado, sliced

Mango slaw:
1 mango, diced
2 cups coleslaw (or beet slaw) mix
3/4 cup shredded carrots
2/3 cup fresh cilantro leaves, chopped
1/2 cup sliced green onion
1/4 cup diced red pepper
2 tbsps fresh lime juice

Lime Cream:
1/4 cup sour cream
3 tbsps mayo
1 tbsp fresh lime juice
1/4 tsp salt
1/4 tsp honey

Start by making the tortilla flowers. In fact, you can make these a day or 2 ahead of time.  Turn a muffin tin upside-down, no need to oil, just place a tortilla in between the muffin cups and shape.



Bake at 375F for 10-12 minutes. Remove, cool and just keep in a bowl on the counter until ready to use.



Toss the mango slaw together in a bowl. I just love all the colours!



Mix the lime cream ingredients together and refrigerate until ready to use.

I like basa but any mild white fish will work. Sprinkle salt and lemon pepper on both sides of the fillets. Heat coconut oil in pan and fry fish 2-3 minutes per side or until fish flakes easily. Remove to a plate and flake or break into pieces.



Now to assemble, simply add fish and sliced avocado to the tortilla flowers, top with a good heap of mango slaw



and a drizzle of lime cream.




Yummy!

Adapted from: https://www.gimmesomeoven.com/mango-chipotle-fish-tacos-recipe/





Thursday, April 27, 2017

BBQ Teriyaki Pork Tenderloin


It's finally warm outside and that means time to barbecue!

Marinade:

2 cloves garlic, minced
1/4 cup soya sauce
1 tbsp brown sugar
2 tsps lemon juice
2 tbsps olive oil
1/2 tsp black or lemon pepper
1 tsp ginger



Use most of the marinade for the meat to sit in for about 24 hours in the fridge. Keep some aside for basting.


Grill on the BBQ at 350F 5 minutes per side, so for about 20 minutes. Or oven temp 400F for 18-20 minutes. A meat thermometer should read 150F.

Let the pork rest a few minutes before slicing.


Wednesday, April 26, 2017

Sheet Pan Potatoes

Easier than hasselback potatoes. Even easier than stacked potatoes.



5 small potatoes, thinly sliced
1-2 tbsps olive oil
Pink himalayan salt
Fresh ground black pepper
Paprika
Oregano

Place thinly sliced potatoes in a bag and toss with olive oil, separating the slices so that everything is coated.

Spread out on a parchment lined baking sheet and season to taste.

As you can see some slices are overlapping others, no problem.


Bake in a 375 F oven for 45 minutes or until golden and crispy. And tender where overlapping.

Serves 2-4


And if you are still interested in making Hasselback or Stacked potatoes, here are the links to those recipes.

http://hotandcoldrunningmom.blogspot.ca/2015/10/hasselback-potatoes-done-right.html



http://hotandcoldrunningmom.blogspot.ca/2017/02/potato-stacks.html




Tuesday, April 25, 2017

Feta Rice Salad

Lunch for two.

1 cup cooked rice
1/4 cup edamame beans
3/4 cup diced cucumber
1/2 cup diced red pepper
1/4 cup kernel corn
1 cup diced feta

1 tbsp lemon juice
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp oregano
1/4 tsp pepper
pinch cayenne

Mix the dressing ingredients together and toss with the prepared rice, veggies and feta. Chill several hours before serving.

I used short grain calrose rice, leftover from a previous meal, but I think jasmine rice would work well here. I guess it's a matter of preference as to which type of rice to use. Or which type of rice is leftover in your fridge!



Sunday, April 23, 2017

Garlic Eggplant Fries

Ok, I've got to tell you...for something so simple these were pretty darn yummy!




1 small unpeeled eggplant, cut in long strips
3 tbsps olive oil
1/2 tsp garlic powder
1 tbsp minced garlic
pink Himalayan salt
fresh ground pepper
parmesan

Toss eggplant strips with oil, garlic powder and minced garlic. Spread out on a parchment lined baking sheet and sprinkle generously with salt and pepper.




Bake in a 400 F oven for 15 minutes. Toss and return to the oven for an additional 10-15 minutes until lightly browned and tender.

Sprinkle with parmesan cheese to serve.



Serves 3-4

Mediterranean Chicken Thighs

Sometimes a meal doesn't look so good, but it tastes great!



6 bone-in chicken thighs
2 tbsps olive oil
salt and pepper to taste

2 cloves garlic, minced
2 tbsps butter
2 tbsps flour
salt and pepper to taste
3/4 cup chicken broth
1/4 cup white wine
1 cup 10% cream
2 cups chopped spinach
2 tbsps chopped sundried tomatoes
2 oz crumbled feta

Trim any extra fat from the chicken thighs then salt and pepper to taste. Heat olive oil in a skillet and brown the chicken about 3 minutes on each side. Remove to a parchment lined baking sheet and bake at 375 F for 20-25 minutes.

Prepare the sauce in the same skillet as the chicken was browned in.  Lightly brown garlic then add butter, flour, salt and pepper and stir to a smooth paste. Mix broth, wine and cream and whisk into the skillet cooking on medium 2 minutes until it makes a smooth sauce.



Stir in the spinach and sundried tomatoes. Return the cooked thighs and stir to coat.  Serve topped with crumbled feta.





Saturday, April 22, 2017

Garlic Chicken Pizza

It's an elimination game night for the Habs...do or die!

And it's pizza night.  Chicken pizza because while I love the Montreal Canadiens, in a game like this I always watch through my fingers over my eyes. Like a chicken.



Sauce:
2 tbsps olive oil
3 garlic cloves, minced
1/2 cup milk
1/2 tbsp flour
1 tsp basil
salt and pepper

12-15 cherry tomatoes, halved
a handful of spinach
1 cup chopped cooked rotisserie chicken
340g Italian blend shredded cheese
1/2 cup diced green pepper
Olive oil

Your favourite pizza dough for a large sized pizza, either frozen from the deli section of your grocery store or you could try this one 

http://hotandcoldrunningmom.blogspot.ca/2014/03/this-is-best-pizza-ever.html

Start the sauce by heating olive oil in a saucepan. Add garlic and very lightly brown. Add flour to milk and stir into the pan. Season with salt and pepper to taste. Cook 1-2 minutes until slightly thickened.


Prepare your pizza dough on a 38 cm/15" pan then spread the sauce on top. Add chicken, green pepper and spinach.


Finally top with cheese and halved tomatoes and drizzle with olive oil.


Bake in a 500 F oven for 11 minutes, preferably on a pizza stone.

Then grab a glass of wine and Go Habs Go !