Archive for June, 2006

YUM!  That’s what I’ll say first.  The marinade I use on chicken for this recipe I find at my favourite spice store that was relocating.  I’ve been craving this dish for a while.  The marinade was purchased by accident a couple of months ago.  It turns out, however, that its wicked.


My typical dish is boneless, skinless chicken breast, marinaded for atleast an hr. Baked at 350F for 35 mins. I then cook up some basmati and also saute some spinach and zucchini. 

Garlic Ginger Chicken.jpg

It’s also excellent as leftovers for lunch the next day.  I’ve included the link for patak’s on the pic of the spicygg.


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Well, here is my ever so popular recipe which uses fresh thyme and parsley (if you have it).  This is by far, one of my most used and most modified pasta sauces.

Pork Tenderloin Fettucine:

  • 4 – 6 oz. pork loin cut
  • 1 onion
  • 1 c. mushrooms
  • 2 cloves garlic
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley
  • 2 tbsp flour
  •  1 c. chicken stock (can or fake cubes)
  • 1/2 c. sourcream
  • pasta ~fettucine or linguine

Brown pork before adding onion, mushrooms and garlic. Continue to cook for another 5-8 mins.  In bowl combine 2 tbsp of flour, tbsp of fresh thyme (or to your liking) and parsley (fresh or dried). Once pork mix is browned, throw in dry mix and cook flour for 1 minute.  Next add in cup of chicken stock.  Simmer for 15 mins. Remove from heat, add 1/2 cup of sour cream.  Top on pasta.

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Ah, the joy of going food shopping.   Before I went food shopping, I went spice hunting.  My favourite spice store has relocated and is a 15 min walk.  Opening day is this Friday.  I’m SO damn excited.

Anyhow, on to last night’s creation.  I was torn between having homemade sushi and hot n sour soup OR grilled hamburger with salad.

Hamburger won!

Supper last night consisted of one delectable cheeseburger, stuffed jalapeno pepper for app and a light summer salad.


  • 1/4 lbs of ground hamburg
  • 2 tsp thyme, cilantro
  • Pinch of cumin
  • Clove of garlic

~mix into a patty and sear on the grill, 3-4 mins/side. Top with cheddar slice

Jalapeno Stuffed Pepper:

  • 1 fat jalapeno
  • slice of bacon
  • 1/4 c shredded cheese (mex mix?)
  • tbsp cream cheese
  • Pinch of cilantro and cumin

~Slice jalapenos lengthways, on one side. Clear out seeds and walls. Mix cheeses together and stuff jala. Wrap with bacon. Grill until bacon is cripsy, jala is softened. YUM!

Summer Salad:

  • Roman lettuce
  • Yellow pepper
  • Avocado

~ Salad for one, please. Break off some leaves, rinse and dry. Add 1/3 yellow pep slices. Slice 1/2 avocado. Fresh ground pepper!  Dressing was Asiago Peppercorn. Awesome!

Chef’s Note: Cheeseburger was topped with lettuce, avocado and peppercorn dressing as well.  I didn’t grill the jala enough, but for a first try recipe, it came out very well. I’m hoping to make some poppers when I’m home on vacation… some of the family will LOVE them. Overall, last night was a 4.5 star meal.

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Pizza is not my forte

Oh, someone please tell me.  HOW DO YOU STRETCH OUT PIZZA DOUGH? Damn, if mine loved to spring back on me…nor could I get it even and thin enough.  I am capable of making ANYTHING else, but when it comes to pizza, I’m such a loser.

I digress. Pizza tasted great.  Here was last night’s pizza pie:

Chicken Sausage and Mushroom Wheat Pizza :

  • pesto for sauce
  • sundried tomatoes, sliced
  • sundried tomato chicken sauage, sauted
  • baby bella mushrooms, sauted
  • fresh grated mozzarella

All in all, it turned out very flavourful.  However, I wished that the crush was thinner and more crunchy.  I really need to work on my pizza skills.

Secondly, I need to charge the batteries for my camera, so I can take pictures of my food creations.

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I’m trying very hard to eat what little food I have in the fridge and delay my grocery shopping til I REALLY need to. 

So, last night it was linguini primavera modified from this Mrs. Dash recipe.   What I had available was yellow pepper, baby bella mushrooms and spinach.  Also,  I used garlic and herb rather than Italian medley.   And of course, I used more parmesan then required…I love freshly grated parmesan cheese!

It came out gloriously yummy.  I have some for leftovers tonight!

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