Crockpot Golden Glow Pork Chops

Love using the crockpot during the school year!

5 to 6 pork chops
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
8 oz can tomato sauce
29 oz can cling peach halves
1/4 cup vinegar
Salt and pepper

Brown pork chops.  Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 cup syrup from peaches and vinegar.  Sprinkle chops with salt and pepper.  Arrange in crockpot.  Place drained peach halves on top.  Pour tomato mixture over all.  Cover and cook on low in crockpot 4 to 6 hours.

Beef Bulgogi Skewers

These are excellent with a unique Asian flavour.  You can serve these over lettuce leaves and steamed rice or offer assorted pickles and Kimchi alongside.  From Canadian Living Barbecue Collection.

6 cloves garlic, minced
1/4 cup soy sauce
2 tbsp packed brown sugar
1 tbsp grated fresh ginger
1 tbsp sesame oil
1/2 tsp hot pepper flakes
450 g Beef grilling steak, cut into 1 inch cubes
1 red onion cut into 1 inch pieces
1 sweet green pepper, cut into 1 inch pieces

• Whisk together garlic, soy sauce, brown sugar, ginger, sesame oil and hot pepper flakes.
• Place beef in bowl; place onion and green pepper in separate bowl.  Divide marinade between bowls. Marinate for 15 minutes or covered and refrigerated, up to 1 day.
• Reserving any remaining marinade, alternately thread beef, onion and peppers onto skewers; brush with marinade.  Grill on greased grill over high heat, turning once until desired doneness, about 8 minutes for medium rare.

Makes 4 main course servings.

Pork and Shrimp Dumplings

These were an excellent dinner.  The dumplings had lots of flavour inside and we just drizzled a little soy sauce on them.  From Fresh Juice Magazine March 2014.

150 g Bok Choy halved crosswise
225 g Lean ground pork
8 medium shrimp peeled, deveined and chopped
1 green onion, minced
1 tbsp freshly grated ginger
1 tsp each cornstarch and soy sauce
1/2 tsp sesame oil
1/4 tsp pepper
1 egg, beaten, divided
1 pkg (450g) round rice flour dumpling wrappers (I couldn’t find these so I just used wonton wrappers)

1. In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes.  Drain and cool in cold water; squeeze out excess liquid.  Thinly slice; place in large bowl.  Add pork, shrimp, onion, ginger, cornstarch, soy sauce, sesame oil, pepper and half of the egg; mix to combine.
2. In small bowl, mix 1 tsp water into remaining egg (this wash will be used to seal dumplings).  Take 1 dumpling wrapper and moisten around edges with egg wash.  Place heaping teaspoonful pork mixture in centre of wrapper.  Fold over to match edges making a semicircle.  Gently pinch and pleat edges to seal; press lightly to flatten bottom.  Place seam side up on parchment lined baking sheet; cover with damp towel.  Repeat with remaining wrappers and filling.  
3. Place large bamboo steamer (mine isn’t bamboo and it worked fine) fitted with parchment in shallow skillet or wok filled with water until just below steamer bottom.  Place half of dumplings in steamer, cover and bring to a boil over medium high; cook for 10 minutes.  Repeat with remaining dumplings.

Double Chocolate Pudding Cake

This was so good and so easy!

Sauce:
1 3/4 cups boiling water
1/2 cup brown sugar
1/2 cup cocoa powder
1/4 cup corn syrup

Cake:
1 cup all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup 10% cream
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
2 oz bittersweet chocolate, chopped

1. Preheat oven to 350F.  Lightly grease a 10 inch baking dish.
2. Sauce:  Whisk boiling water with brown sugar, cocoa and corn syrup until smooth; set aside.
3. Cake: Stir flour with sugar, baking powder and salt in a large bowl.  In a separate bowl, whisk cream with oil, eggs and vanilla.  Stir into flour mixture just until combined.  Fold in chocolate.  
4. Spread batter evenly in prepared dish.  Carefully pour sauce mixture evenly over batter.  Bake for 45 to 50 minutes or until top springs bake when lightly touched.  Serve warm with ice cream.

8 servings

Raspberry Parfait with Oatmeal and Scotch

Definitely an adult dessert.  You could switch the raspberries for any in season fruit.  This is very pretty and very easy to make.  From Food and Drink Autumn 2003.

2 tsp quick cooking oatmeal
1 cup whipping cream
1/2 cup soft cream cheese
2 tbsp honey
1 tbsp granulated sugar
1/3 cup single malt Scotch
2 cups raspberries

1. Toast oatmeal in skillet on low heat for 6 to 7 minutes, until it turns a toasty brown.  Remove from skillet and cool.  Whip cream until soft peaks form.
2. Mix cheese with honey, sugar and Scotch until smooth.  Taste and add more sugar if desired.  Fold in whipped cream.
3. Place 2 tbsp raspberries in the bottom of each glass.  Top with 1/4 cup cream mixture and sprinkle over 1/4 tsp toasted oats.  Repeat, layering as desired.

Serves 4

Salmon Fillets with Herb Vinaigrette

Sometimes simple is best and I believe that is the case for this Salmon recipe.  I started barbecuing salmon this year and I love it!  I am not a big fan of fish but have really enjoyed the flavour of fish over the bbq.  The herb vinaigrette enhances the salmon and I used leftover vinaigrette on my salad for work lunches.  Feel free to experiment with the herbs for the vinaigrette..substituting Basil or thyme or whatever you have on hand.  From Food and Drink Summer 2014

4 salmon fillets
2 tsp vegetable oil

VINAIGRETTE
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley
2 tbsp chopped chives
2 tbsp grainy mustard
2 tsp finely chopped garlic
2 tsp grated lemon zest
2 tbsp lemon juice
1/4 tsp sugar
1/2 cup olive oil
Salt and freshly ground pepper
6 cups torn, mixed lettuce

1. If your salmon has skin, rub the skin side with vegetable, otherwise rub both sides with oil.
2. Combine oregano,parsley, chives, grainy mustard, garlic, lemon zest, lemon juice and sugar.  Whisk in olive oil and season with salt and pepper.  Remove one quarter of mixture and brush over salmon fillets.  Reserve remainder.
3. Preheat grill to high.  Place fillets, skin side down, on grill, close lid and grill for 7 to 9 minutes or until still slightly pink in the centre.  Grill a few minutes longer to completely cook through if desired.
4. Toss lettuce with remaining vinaigrette, add 1 tbsp at a time until just coated.  With tongs place on 4 plates.
5. Remove fillets from grill.  Place on salad.

Baby Greens, Steak and Tomatoes with Chimichurri

So simple and so tasty.  From a recipe in Food and Drink Summer 2011.  Chimichurri is a sauce from South and Central America that combines fresh herbs and jalapeno. It is great on steak, pork and chicken.

1 tsp minced jalapeno pepper
1 garlic clove, minced
1/4 tsp each salt and pepper
4 tsp sherry or red wine vinegar
3 tbsp olive oil
2 tbsp each coarsely chopped packed Italian parsley and coriander
4 cups lightly packed baby greens (I like baby spinach)
Thinly sliced leftover grilled steak (about 1/2 strip loin)
1 yellow or orange pepper, thinly sliced into strips
1 cup cherry tomatoes, cut in half
1/2 pkg (113 g) creamy herbed goat cheese, crumbled

1. If jalapeno is not spicy add a few of the seeds too.  Place in a small bowl along with the garlic, salt, pepper, vinegar and oil.  Whisk together, then stir in herbs.
2. Place greens in a large bowl.  Add steak, yellow pepper and cherry tomatoes.  Toss with dressing.  Sprinkle with goat cheese, then toss gently.

Beef and Corn Bake

This is extremely easy and family friendly.  I browned the beef and cooked the onion in my cast iron pan, added the ingredients and the popped it in the oven.

1 tbsp cooking oil
1 kg ground beef
1 onion, chopped finely
1 1/2 cups frozen corn
2 x 284 ml condensed tomato soup
1/2 tsp ground pepper
1 tbsp ketchup
2 cups cooked noodles (I like the swirly ones)
2 cups grated cheddar cheese

Place oil in pan and heat over medium heat.  Add onion and cook until soft.  Add ground beef, stirring to break up meat as it browns.  Drain off and discard fat.  Add corn soup, pepper and ketchup.  Stir to mix with meat.

Prepare noodles according to package directions.  Drain.  Combine with all ingredients in pan.  If pan is ovenproof sprinkle grated cheese on top and bake at 350F for 45 minutes.  If pan is not ovenproof, place in a casserole, sprinkle with cheese and bake.

Serves 6 to 8

Quick Moo Shu Pork

This is so easy and so good!  Lots of flavour and very versatile!  From Canadian Living 2013.

340 g ground pork
2 cloves garlic, minced
2 tbsp cornstarch
1 tsp minced fresh ginger
1/4 tsp pepper
3 tbsp unseasoned rice vinegar
4 tsp sodium reduced soy sauce
2 tbsp oyster sauce
1 tbsp granulated sugar
1 tsp sesame oil
2 tbsp vegetable oil
3 eggs, lightly beaten
4 cups coleslaw mix
1 1/2 cups mushrooms, thinly sliced
5 green onions, sliced diagonally
12 small flour tortillas or lettuce cups

1. In bowl, mix together pork, garlic, cornstarch, ginger and pepper; mix in half each of the vinegar and soy sauce.  In small bowl, mix together oyster sauce, sugar, sesame oil and remaining vinegar and soy sauce.  Set aside.
2. In wok or large skillet, heat 1 tsp of the vegetable oil over high heat; cook eggs, stirring, just until set, about 30 seconds.  Remove to plate.
3. Add remaining vegetable oil to wok; stir fry pork mixture, breaking up with spoon and scraping up browned bits, until pork is no longer pink, about 5 minutes.
4. Stir in coleslaw mix and mushrooms; cook until mushrooms are softened, about 2 minutes.  Add oyster sauce mixture, green onions and cooked eggs; stir to coat.  Spoon onto tortillas.

One Pot Shrimp and Couscous

An easy dish to make, delicious and healthy!

2 tbsp butter (or olive oil)
1 large sweet onion, thinly sliced - try a vidalia or sweet red
3 cloves garlic, chopped
1/2 tsp smoked paprika
1/4 tsp each salt and pepper
1 cup couscous
450g deveined peeled medium shrimp
1 cup grape tomatoes
1 cup chicken or vegetable broth - try a sodium reduced
4 cups baby spinach

1. In large pan melt butter over medium high heat; cook onion, paprika, slat and pepper, stirring occasionally.  When onions are slightly softened, add garlic so it will not burn.  Stir about 3-4 minutes.
2. Add couscous; toast for 2 minutes.  Stir in shrimp, tomatoes and broth; bring to boil.  Cover and turn off heat; let stand on burner until no liquid remains and shrimp are pink, about 5 minutes.  Stir in spinach and let wilt.

Profiteroles

These are surprisingly easy to make and look fancy!  From Food and Drink Winter 2000.

PASTRY
1 cup water
1 tbsp sugar
1/3 cup butter
1 cup all purpose flour
5 eggs

WHITE CHOCOLATE MOUSSE
1 1/4 cups whipping cream
8 oz (250g) white chocolate, chopped

CHOCOLATE GANACHE
3/4 cup whipping cream
8 oz (250g) semi sweet chocolate, chopped

1. Preheat oven to 450F.
2. Bring water, sugar and butter to a boil in a pot.  Turn off the heat but leave the pot on the stove and add flour.  Stir until no lumps remain.  Take the pot off the stove and beat in eggs with a wooden spoon one at a time.
3. Line a baking sheet with parchment paper.   Using a wet teaspoon or piping bag make balls about the size of a chocolate truffle.  They will double in size as they bake.  Bake for 15 to 20 minutes or until balls are a nice golden brown colour.  Cool.  The recipe will make about 60 profiteroles.  Freeze the ones you do not use for another occasion.
4. Bring the cream to a boil.  Take off heat and stir in the white chocolate until smooth.  Refrigerate until very cold.  With a whisk or electric beaters whisk mousse until it is thick.
5. Slice profiteroles in half or use a piping bag with a small tip and fill them with the white chocolate mousse.
6. To make ganache, bring cream to a boil and take off the heat.  Add semi sweet chocolate.  Stir until combined.
7. To serve:  Rewarm chocolate ganache gently.  Use as a fondue-like dip for the filled profiteroles or dip them into the warm ganache and allow to dry.  The profiteroles are small so about 6 per person is probably enough.

Makes about 60 profiteroles.

Chicken Hurry

A quick dinner that everyone will love!  From Company's Coming Casseroles.

Chicken breast, skinless   1.5 kg
Ketchup 1/2 cup
water 1/4 cup
Brown sugar, packed 1/4 cup
Onion soup mix (envelope) 42.5 g

Arrange chicken in a small roaster or casserole.  In small bowl, combine ketchup, water, sugar and soup mix.  Mix well.  Spoon over chicken making sure some is on every piece.   Bake covered in 350F oven for at least 1 hour until very tender.  Serves 4 to 6.

Choco-Banana Bread Bites

My son loved these, my daughter thought they were ok…for my family of picky eaters that is pretty good.  These are a nice moist cookie that really does taste like a banana bread.

3/4 cup Evaporated Milk

2 tbsp vinegar

1 cup ripe mashed bananas (2-3 medium)

1 banana, sliced 1/4" and quartered (about 2/3 cup)

1 tsp baking soda

1 egg

3/4 cup packed brown sugar

1/4 cup canola oil

1 tsp vanilla extract

2 1/2 cups all purpose flour

1 tsp baking powder

1/3 cup semi sweet chocolate chips

36 banana chips, optional

• Preheat oven to 350F.  Line baking sheets with parchment paper.
• Combine evaporated milk and vinegar in a medium bowl.  Stir well.  Mixture will thicken.  Add mashed bananas, sliced bananas and baking soda.
• Whisk egg, brown sugar, oil and vanilla in a separate large bowl.  Stir in flour and baking powder.  Add banana mixture and stir until mixture is well combined.  Add chocolate chips.
• Drop 2 tbsp of dough on prepared baking sheets, about 2 inches apart.  Place a banana chip on top of each cookie.
• Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden.  Let cool, 5 minutes and then transfer to wire cooling rack.

**Add some crunch with 1/3 cup chopped pecans or walnuts

Parmesan Crusted Chicken

This is super easy and delicious!  The recipe is for chicken but it works on fish and pork as well.  Use real Parmesan and grate it yourself - you will never buy cheese product again!

1/2 cup mayonnaise
1/4 cup grated Parmesan Cheese
4 chicken breast halves
4 tsp italian seasoned bread crumbs

Combine mayonnaise with cheese.  Arrange chicken on baking sheet lined with foil and top with mayonnaise mixture.  Sprinkle with bread crumbs.  If you want to change it up add some chopped fresh herbs or your favourite spice sprinkled on top.

Bake 20 minutes at 425F or until cooked through.

Stuffed Zucchini

Love sauteed onions with anything!  A simple recipe that you can mix up with different herbs or switch the rice for quinoa.

8 zucchini
1 onion, finely chopped
2 garlic cloves, minced
1 cup cooked rice
Fresh basil, thyme and summer savory
1 cup bread crumbs mixed with 1/2 cup shredded parmesan
1 cup tomato/pasta sauce

Slice zucchini in 1/2 lengthwise.  Scoop out flesh.  Place flesh in colander.  Sprinkle salt on shells and flesh.  Let stand for 15 minutes.  Rinse zucchini.  Place shells in greased baking pan.  Squeeze water out of flesh.

Saute onion, zucchini and garlic in oil or butter.  Add fresh herbs.  Mix with rice and place back into shells.  Top with bread crumb/cheese mixture.  Dot with butter.  Bake for 40 minutes at 350F.  Serve with your favourite tomato sauce.

Scallop Skewers

So easy and very tasty!  From Food and Drink Holiday 2000.

36 thin slices prosciutto
36 fresh scallops
36 cherry tomatoes
36 wooden skewers

DRESSING
1/2 cup olive oil
1/4 cup freshly squeezed lime juice
1/4 cup freshly chopped marjoram
Freshly ground pepper

1. Thread each skewer with a slice of prosciutto, a scallop and a cherry tomato (or double up).  Whisk together ingredients for dressing.  Pour over skewers and refrigerate up to one hour.
2. Preheat oven to 425F.  Place skewers in single layers on baking sheets.  Bake for 8 minutes, turning half way through.

Chocolate and Orange Trifle

This is based on a recipe from Food and Drink 2000.  A delicious and elegant dessert.

1 chocolate cake
2 oranges
1/2 cup Grand Marnier
1 1/2 cups whipping cream
8 oz white chocolate

1. Slice cake 3/4 inch thick.  Line a bowl (glass preferably) with the cake.  Peel oranges and remove pith.  Place orange sections over cake.  Pour Grand Marnier over cake and oranges.  Cover and leave to soak for 1 hour.
2. Bring cream to boil.  Remove from heat and stir in chocolate until melted.  Transfer to a bowl and leave to set in refrigerator for 3 hours or until it holds its shape.  Remove from refrigerator and whisk until thick and the whisk holds a soft peak.  Spoon onto oranges, completely covering them.  

Chocolate Snowballs

Super easy and really tasty.  I didn't roll them in the icing sugar so they really didn't resemble snowballs, but you could roll in sprinkles, nuts, or whatever your favourite is.

1 1/4 cups butter, softened
2/3 cup granulated sugar
1 1/2 tsp vanilla extract
2 cups flour
1/2 cup cocoa
1 1/2 cups ground almonds
1/2 cup icing sugar

Cream butter, sugar and vanilla extract together.  Mix in flour, cocoa and nuts if desired.  Shape into 1 inch balls.  Put on ungreased cookie sheet and bake at 350F for about 20 minutes.  Alow to cool and roll them in icing sugar.

Streamlined Creme Caramel

I love custard based desserts but they are usually very fussy to make.  This is delicious and so simple!  From Food and Drink Winter 2001.

3/4 cup sugar
1/4 cup water
3 eggs
2 egg whites
1 2/3 cups evaporated low fat milk
3 tbsp maple syrup
1 1/2 tsp vanilla extract
1/4 tsp salt

Garnish
1 mango, peeled and sliced
1 tbsp lime juice

1. Preheat oven to 325F.  In a heavy pot over high heat, stir together 1/2 cup sugar with water.  Bring to boil and cook until a medium brown colour, about 5 to 6 minutes.  Remove from heat and pour about 1 tbsp into each of 4 large custard cups.  Discard remaining caramel.
2. In a medium bowl, whisk together eggs, whites, milk, maple syrup, vanilla, remaining 1/4 cup sugar and salt.  Strain into the custard cups.  
3. Set cups in roasting pan.  Pour in enough hot water to come halfway up sides of cups.
4. Bake for 35 to 40 minutes or until knife inserted near edge comes out clean and custard wiggles slightly in centre.  Cool and refrigerate until needed. 
5. To unmould, run knife around cup edge.  Invert onto serving plate.  If any caramel remains in the cup, place in microwave for 10 seconds to loosen and pour over custard.  Surround with sliced mangoes tossed with lime juice.

Serves 4

Alexandertorte

This is such a yummy dessert it almost feels like cheating that it is so easy to make.  Make sure you roll the phyllo pastry nice and thin.  From Food and Drink Spring 2001.

1 pkg (397g) frozen puff pastry, thawed

FILLING
1/4 cup cherry jam

TOPPING
1 1/2 cups icing sugar
1 tbsp cold water
1 tbsp lemon juice

1. Preheat oven to 400f.
2. Divide pastry into two pieces.  On a floured board, roll each pastry out into a 12 x 8 inch rectangle.  Prick with a fork.  Place on separate cookie sheets and bake for 15 to 20 minutes or until pastry is a pale gold.  Reverse cookie sheets halfway through baking time.  Remove pastry from cookie sheets and place on a rack to cool.
3. Carefully spread jam over one sheet of pastry.  Top with second sheet.  Mix together icing sugar, water and lemon juice until consistency is just spreadable.  Spread over top of pastry.  Leave on counter, covered, overnight to mellow.  Cut into strips 2 x 1 inch long or cut into triangles.

Makes about 40 pieces.