Sunday, 24 August 2014

Guacamole Recipe

Ingredients
  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
Directions
  1. In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Ratatouille Recipe

Ingredients

  • 1/4 cup olive oil, plus more as needed
  • 1 1/2 cups small diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups medium diced eggplant, skin on
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini squash
  • 1 cup diced yellow squash
  • 1 1/2 cups peeled, seeded and chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Thursday, 14 August 2014

Lemon-Garlic Shrimp and Vegetables Recipe

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large organic red bell peppers, diced
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt, divided
  • 5 garlic cloves, minced
  • 1 pound raw shrimp (26—30 shrimp per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons parsley, chopped

Directions

  1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
  3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
  4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

Thursday, 7 August 2014

Mac & Cheese Burger Recipe

Ingredients
  • 1 ½ cups of your favorite prepared Mac and Cheese (homemade or from a box)
  • 2 lbs. ground beef
  • 1/3 cup Beef Marinade
  • 6 cheese slices of your choice (Cheddar recommended)
  • 1/3 cup of your favourite Bar-B-Q Sauce
  • 1 red onion, sliced
  • Pickles
Directions
  1. Prepare the Mac & Cheese according to recipe (or the directions on the box).
  2. In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
  3. Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
  4. Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon barbecue sauce over the mac & cheese and then top with the bun.

Wednesday, 6 August 2014

Perogy Poutine Recipe

Ingredients
  • 8 perogies 
  • ¼ cup cheese curds
  • 3 – 4 oz gravy
  • 2 sprigs of parsley
Directions
  1. Brown perogies (approximately 3 -4 minutes per side). Plate perogies, top with cheese curds, poutine sauce, garnish with parsley.
Serves 2

Original Joe's Dill Dip Recipe

Ingredients
  • 1/2 cup Hellmann's mayonnaise 
  • 1/2 cup sour cream 
  • 1 teaspoon dried dill weed 
  • 1 teaspoon Lawry's seasoning salt 
  • 1/4 teaspoon Lawry's onion salt 
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce 
  • 1 tablespoon dried minced onion 
  • 1 tablespoon dried parsley 
  • 1/2 teaspoon monosodium glutamate (see note) 
  • 1/4 teaspoon hot pepper sauce
Directions
  1. In a medium-size mixing bowl, combine mayonnaise, sour cream, dill weed, seasoning salt, onion salt, Worcestershire sauce, onion flakes, parsley flakes, monosodium glutamate, and hot pepper sauce. Cover and chill for at least 2 hours
Note: monosodium glutamate, or MSG, is used in restaurants all the time. You can find it, but more than likely you'll have to order it. If you really want this to take like Original Joe's Dill Dip you'll need it. Otherwise you can substitute sea salt. It won't be the same, but at least it will be edible.

Ratatouille Recipe

Ingredients

  • 1/4 cup olive oil, plus more as needed
  • 1 1/2 cups small diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cups medium diced eggplant, skin on
  • 1/2 teaspoon fresh thyme leaves
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1 cup diced zucchini squash
  • 1 cup diced yellow squash
  • 1 1/2 cups peeled, seeded and chopped tomatoes
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and freshly ground black pepper

Directions

  1. Set a large 12-inch sauté pan over medium heat and add the olive oil. 
  2. Once hot, add the onions and garlic to the pan. 
  3. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. 
  4. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. 
  5. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. 
  6. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. 
  7. Stir well to blend and serve hot.

Sunday, 27 July 2014

Freeze fruit via ice cubes to add flavour to your drink

Cut fruits or berries onto your ice trays and fill the rest with water. It will make your drinks taste so much better plus add a splash of color.

Freeze fruit via ice cubes to add flavour to your drink

Lifehack: Corn on the Cob in the Cooler

Here is an easy way to cook corn on the cob if you don’t have easy access to a large pot (like when you are camping) All you have to do is find a decent sized cooler, clean the inside. Get a large pot of water to boil and pour it into the cooler, throw the corn in, and close the lid for about 30 minutes, and your done.

Corn on the cob in a cooler

Saturday, 26 July 2014

Lasagna Cups Recipe

Ingredients

  • 1/3 pound ground beef
  • salt and pepper
  • 24 wonton wrappers
  • 1 3/4 cups grated Parmesan cheese
  • 1 3/4 cups shredded mozzarella cheese
  • 3/4 cup ricotta cheese
  • 1 cup pasta sauce
  • garnish
  • basil for (optional)

Directions

    • Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

    • Brown beef, and season with salt and pepper. Drain.

    • Cut wonton wrappers into circle shapes (about 2 1/4- inches) using a biscuit cutter or using the top of a drinking glass. You can cut several at a time. Note: For a more rustic look, no cutting necessary!

    • Reserve 3/4 cup Parmesan cheese and 3/4 cup mozzarella cheese for the top of your cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, ricotta cheese, and mozzarella cheese in each. Top with a little meat and pasta sauce.

    • Repeat layers again (i.e. wonton, Parmesan, ricotta, mozzarella, and pasta sauce). Top with reserved Parmesan and mozzarella cheeses.

    • Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each lasagna out.

    • Garnish with basil and serve.

    Gordon Ramsey Makes Scrambled Eggs

    Saturday, 19 July 2014

    Video: How Ramen Noodles Are Made

    An inside look at how Raman noodles are made for some of New York City’s top restaurants.

    Sunday, 13 July 2014

    Homemade Buttermilk Ranch Dressing Recipe

    Ingredients

    • 1/2 - 3/4 cup well-shaken buttermilk
    • 2-3 tablespoons sour cream
    • 1-2 tablespoons mayonnaise
    • 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
    • 1 clove garlic, finely minced with a microplane grater
    • 1/2 teaspoon Dijon mustard
    • few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

    Directions

    1. Combine all ingredients into a mason jar.
    2. Blend using a hand blender.
    3. Open, taste, season to taste with salt and plenty of fresh black pepper.
    4. Blend again using your hand blender.  Then seal the lid.

    Spinach Salad with Bacon & Watermelon Recipe

    Ingredients

    Directions

    1. Combine all ingredients except dressing

    2. Spoon onto platter.

    3. Drizzle with dressing just before serving.