Chicken Chasseur

The Chasseur Sauce, is from the French word for “hunter,” is a sauced that is served with mainly game dishes. Rabbit, venison, wild boar and so on. It's a sauce consisting of sauteeed mushrooms and shallots and white wine reduction which is then simmed and reduced to a basic demiglaze.

In this recipe, we will be using chicken and preparing this quite simple, yet elegant, yet slightly different moderated version  of this wonderful sauce that has been around since around 1559 in French Cuisine.

Enjoy!


Ingredients:

2 Boneless skinless chicken breast
4 TBS olive oil
1 TSP Shallots
1 TSP Garlic
1 Ounce sliced domestic mushrooms
1/3 Cup Chardonnay
1/2 Cup Demiglaze (Reduced Brown Stock. Veal Stock works well)
3 TBS Chopped Tomatoes
1 TSP Reduced balsamic vinegar
1/2 Ounce butter
1 TSP chopped parsley
Salt and pepper to taste


Directions:


1.  Season the chicken with salt and pepper.

2.  Heat the oil in a skillet and saute the chicken until golden brown on the outside, but not fully cooked through.  Remove the chicken from the pan and set aside.

3.  Add in the shallots and mushrooms to the pan and saute. Add in the white wine and reduce until au sec (see below)

4.  Add in the demiglaze and tomatoes and bring to a boil reducing the liquid.

5.  Add in the balsamic vinegar. Add parsley and season with salt and pepper to taste.

6.  Finish in the over and 350 degrees for 20 minutes. Remove from the over and stir in butter to finish.

7.  Serve!

Side note:

Au Sec is a term that basically means, reduce until the liquid has evaporated.  Evaporated liquids in meals quite enhance the flavor of the meats.

Chicken Lo Mein

Mhmmm.. Chicken Lo Mein. This tasty one dish meal has your protein, vegetables and your starch all in one. Extremely easy to make and the end product is fabulous.

Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a quick sauté over high heat, occasionally followed by a brief steam in a flavoured sauce.



Ingredients: 


Marinade

2 Chicken Breasts
1/3 Cup garlic chili paste
2 TBS soy sauce
3 TBS sesame oil
2 TBS fresh ginger
3 TBS corn starch
1 TBS fresh cilantro
1 TBS fresh basil

Sauce

1/3 Cup plum sauce
3 Cups chicken stock

Chicken Lo Mein Vegetables

1 TBS sesame oil
1 Cup oyster mushrooms
1 Cup shitake mushrooms
1/2 Red pepper (julienne)
3 Carrots (julienne)
1/2 Cup snow peas
1 Cup napa cabbage (shredded)
1 TBS fresh cilantro
1 TBS fresh basil
8 Ounces lo mein noodles (If lo mein noodles can not be found, they can easily be substituded with a fine spaghetti )

Directions:

1.  Slice chicken breasts and add to a bowl with all combined marinade ingredients and refrigerate for 30 minutes.

2.  In a small sauce pot add together chicken stock and plum sauce and reduce.

3.  Allumette vegetables and place aside. (Allumette cut is a basic knife cut that puts the vegetables a ¼ inch by ¼ inch diameter and a 2 ½ inch length)

4.  In a hot skillet add in 1 TBS sesame oil and saute chicken.

5.  In the mean time in a wok, add in 1 TBS sesame oil and stir fry vegetables.

6.  Add noodles to boiling water. Once chicken is cooked through add all ingredients together and toss. Plate and enjoy!!

Rotel Cheese Dip

Looking for a cheese dip for that dinner party or a guys night watching a game? Check this out one.. It's cheesy, It's meaty, It's deicious!

Enjoy!


Ingredients: 


4 cups of velveeta cheese
1 cup cream cheese
10 Slices of bacon
1 1/2 Pounds lean ground hamburger
1 TBS olive oil
2 TBS garlic
1/3 Cup shallots
2 Jalapenos chopped
2 Cups tomatoes chopped
2 TBS fresh cilantro chopped
1 Cup sliced scallions (spring onion)



Directions:


1, In a large sauce pot melt together the cheeses.

2. In a separate skillet cook bacon until done and set aside.

3. In the same skillet cook hamburger until done and also set aside.

4. Using a new skillet on high heat, add in olive oil, garlic, shallots, and carmalize.

5. Then add in jalapenos, tomatoes, and cilantro. Sweat vegetables for 7-8 minutes.

6. Once cheese is melted, fold in meat and sauteed vegetables and onions.

(Optional)

After folding in the onions, use a ½ cup of your favorate ale to give it some added flavor.

Peach and Blueberry Cobbler

I have been asked by a few people who claim that they do not know how to bake because everything has come out wrong. I have passed this on to some people and have stood by my claim, this is a very fail safe recipe with loads of flavour. After it is baked, it sure won't last for long.

Enjoy!

Ingredients:


4 Fresh White Peaches
1 Cup All Purpose Flour
1 Cup Sugar
1 Cup Milk
1/2 cup Butter
1/2 Cup Fresh Blueberries
1 Cup Brown Sugar


Directions: 


1.  Peel and slice peaches and set aside.

2.  In a bowl mix together flour, sugar and milk and also set aside.

3.  In another bowl cream together 1 cup brown sugar and 1/4 cup of butter and set aside.

4.  Spray the inside a baking souffle dish with non stick spray and add the remaining 1/4 cup of butter in chunks on the bottom of the dish.

5.  Next pour in batter, then layer with both fruits. Finally top off with creamed brown sugar.

6.  Bake at 375 degrees for 40 minutes.

Apple Bundt Cake

I personally am a huge apple fan. Not so much eating the apples as they come as they are, but with foods and different desserts.

This recipe is a very easy, straight forward way to bake a fantastic cake with layered apples all the way through that satisfies that apple craving that is light, fluffy and grease free!

Enjoy!


Ingredients: 

Marinade:

4 Golden Delicious Apples
2 Ounces Lemon Juice
1/4 Cup Sugar
1 1/2 TSP Cinnamon
1/2 TSP Nutmeg

Batter:

4 Eggs
3/4 Cup Vegetable Oil
1/2 Cup Yogurt
4 Ounces Melted Butter
1 TBS Vanilla
1/2 Cup Water
2 Cups Sugar
2 1/2 Cup All Purpose Flour
1/2 TSP Salt
1 TBS Baking Powder


Directions:


1.  Peel and mix the apples with the lemon juice, sugar, nutmeg and cinnamon in a mixing bowl and let stand while you prepare the batter.

2.  Lightly whisk the eggs in a large mixing bowl.

3.  Add the oil, melted butter, sugar, vanilla and water and whisk until smooth.

4.  In a separate mixing bowl combine the dry ingredients. Flour, salt, and the baking powder and mix together.

5.  Gradually stir the flour mixture into the wet mixture and stir just until incorporated. Do not over mix.

6.  Grease your bundt pan and then lightly flour so the grease is covered with flour.

7.  Pour 1/4 of the batter into the pan, and then arrange a 1/3 of the apples around the top of the batter. Make 2 more layers of apples, smoothing the batter over them after each addition. Top off with the last of the batter and smooth. 

8.  Bake at 350 degrees for 1 hour 10 minutes.

Creamy Alfredo Sauce

The Creamy Alfredo! 

What I love about Alfredo sauce is you can use any style of pasta that you wish. What I would suggest using is a fresh or home made pasta rather then dried. The pasta will be more filling and have a more stronger taste.

One thing about Alfredo sauce unfortunately, is that even though you can use substitutes for the heavy cream (Using milk for an example) or the butter, you will not get the true taste of what this sauce has to offer if you use substitutions.

Ingredients:

1 Tbsp olive oil
1 Tbsp garlic
1/4 Cup chardonnay
2 Cups heavy cream
1/4 Cup shaved Parmesan Cheese
1 TBS chopped parsley
1/2 Cup butter
Salt and white pepper to taste


Directions:

1. In a heated pan add olive oil and cook your garlic (3-5 min)

2. Deglaze with chardonnay and reduce until wine is almost gone. (See below about Deglazing and reducing)

3. Add in cream and let reduce by half.

4. Over low heat stir in parmesan cheese until all the cheese has been melted and smooth.

5. Add in parsley and adjust seasonings.

6. Over low heat stir in butter until melted and blended and smooth.

Combining sauce with the pasta

Putting this to pasta there are a few ways you can go about this.

1.  The obvious.  Pour the sauce over the pasta.

2.  By placing the pasta inside the sauce, and mixing it, then plating.

3.  Cook your pasta partially.  When there is a few moments left, cook the pasta the rest of the way in the alfredo sauce that you have just created.


Terms:

Deglaze

The term “deglaze” is a fancy intimidating word that basically means to pour some cold liquid into a very hot pan to get up all the brown bits stuck to the bottom of the pan. Those brown bits or the “caramelized sugars, carbohydrates and other proteins” are where all the flavours are. Simply pouring a liquid in will dissolve the “goodness” on the bottom of the pan which now becomes your basis for a pan sauce.

Reduction/Reducing

Reducing means just that. I don't mean by placing a tablespoon removing some suace. What you are doing is doing a controlled “boiling a pot dry.” As it remains over the heat, the water and oils will begin to evaporate, however, leaving the majority of the flavour behind in the sauce. Continued stirring as to ensure that the sauce does not begin to burn or stick to the bottom of the pan.

Ceasar Salad

Yes, the Mighty Creamy Caesar!


Known for it's lemony garlic creamy taste, the Caesar dressing is one that is most desired when it comes to all dressings creamy.

This very basic recipe was one that I have been re creating in the kitchen for years. It's very easy to do, takes no time at all (If you have roasted garlic) and sure is a pleasure for your guests when they come to realize that it was made in your very own kitchen.



For those of you who do not have roasted garlic, at the bottom of this posting I will put a brief description on how to do it yourself.



Ingredients:

2 cloves of garlic
2 anchovy fillet
2 tablespoons capers, drained and rinsed (25 mL)
1/2 teaspoon Dijon mustard (2 mL)
1 tablespoon lemon juice(15 mL)
1/4 teaspoon Worcestershire sauce (1 mL)
1/4 cup (50 mL) vegetable oil
2 tablespoons double cream (Mayonnaise if you desire a thicker dressing (25 mL)
1/4 teaspoon freshly ground black pepper (1 mL)
1 head romaine lettuce, outer leaves removed
1/4 cup freshly grated or shaved parmesan (50 mL)


Directions:

1.  In a food processor or blender, pulse roasted garlic (roasted or plain raw garlic) anchovy, and capers.

2.  Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With the motor still running, slowly add the vegetable oil. and finish with double cream or mayonnaise to achieve a creamy consistency.

3.  Season with black pepper and salt to taste.

4.  In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well.


Roasted Garlic

For those who wish to make roasted garlic, the process is extremely easy.

Ingredients:

1 head of garlic

Directions:

Preheat oven to 375 degrees F (190 C).

1.  Slice the stem end off of the garlic and place on a sheet of aluminum foil. Drizzle with olive oil. 

2.  Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool. 

Chicken Creole

Here's a dish that comes to us right from down south Louisiana. Creole cooking is a 300 year fusion of French, Spanish, Caribbean and African cuisines which focused mainly on a greater use of butter, cream and tomatoes.

Creole-Cajun dishes are most certainly spicy and robust dishes that epitomizes the soul of New Orleans.

Ingredients:

2 Butter

4 medium boneless skinless chicken breasts

1 can (14 oz.) tomatoes, diced
1 cup chili sauce
1 large cups green peppers, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
2 cloves minced garlic
1 tablespoon fresh basil
1 tablespoon fresh parsley
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Directions:

1. Cut chicken into strips.

2. Preheat skillet over high heat with butter.

3. Cook chicken, stirring for 3-5 minutes or until no longer pink. Reduce heat.

4. Add tomatoes and juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to a boil, simmer covered, for 10 minutes.

5. Serve with rice or pasta.

If you are looking for a more low sodium meal, you can easily replace the can of tomatoes and chili sauce for a low sodium variety.

Stuffed Peppers

I seem to be on this kick for peppers lately. I'm not entirely sure why. Could it be the sweetness of the red pepper, or the slightly more bitterness of the green, either way, you can completely change the taste of this classic dish just by changing the pepper itself!

Ingredients:

4 medium bell peppers (The kind that can stand straight up)
1 lb lean ground beef
1/2 cup diced onion
1/3 cup long grain rice
1 cup water
fresh thyme and summer savoury
salt and pepper
2 tomatoes, diced
1/4 cup Cheese (Personally, I'm a cheddar jalapeno fan)


Directions:

1. Cut tops of peppers and scoop out insides. Boil for three minutes in a large pot of salted water. Drain upside down on paper towels.

2. Brown beef with onions, drain excess fat. Add fresh herbs (If desired, sage works very well here too)

3. Add 1 cup of water and rice. Bring to a boil and simmer, covered until the rice is tender (about 18 minutes).

4. Stir in diced tomatoes.

5. Stuff peppers and place in a baking dish with the pepper lids. If you have extra filling just scoop it into the dish around the peppers. Sprinkle generously grated cheese on each pepper. Bake at 375F for 20 minutes.

Curry Chicken

This is a dish that was introduced to me when I was a young teenager.  My mom working at the parliamentary buildings in Toronto, always had a desire to try the different culinary dishes that the many cultures of the city had to offer.

After going to work with her on a regular basis, found us tasting these different dishes on a regular basis.  One day, waking into an Indian restaurant, found myself ordering and devouring a plate of Curry Chicken that was served with rice and Naan.  A dish I found myself eating ever since.

Enjoy!

Ingredients: 

3 Tbsp olive oil

1 medium diced onion

2 Chicken Breasts chicken fillet

2 cloves of Garlic

1 Green Chilli

¼ tsp Salt

¼ tsp Turmeric

½ tsp ground Cumin

¼ tsp ground Coriander

1 tsp tomato purée

¼ tsp Garam Masala or 1 tsp Curry Paste

2 Tbsp. double cream

Directions:

1. Heat a skillet over medium heat. Add 3 tablespoons of Olive oil, add the diced, and sweat for 3 minutes.
   
   
2. Add the chicken and continue to cook  for 5 to 6 minutes. 
   
   
3. Put the garlic and chili into the pan, and continually stir for  2 to 3 minutes.
   
   
4. Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan and stir well.
   
   
5. Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste.
   
   
6. Continue stirring and add 2 generous tablespoons of double cream into the mixture
   
   
   
   
   Serve hot!
   
   
   
   
   
   
   Side note, when cooking with any sort of hot pepper, remember that it is the seeds that make a dish spicy hot.  The more you scoop away from the pepper, the more mild the heat will be.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Steak Diane

Steak Diane is a traditional dish with fillet mignon that is quickly pan fried in butter and served in a sauce that is created by the flavorings left over in a pan.  Although the use of an alcoholic ingredient varies from chef to chef, the sauce is more commonly created using a dry sherry, brandy or cognac.  Either works well, yet each one can deliver a different dining experience.

Ingredients:

1/2 teaspoon salt (divided)
1/2 teaspoon black pepper
6 beef tenderloin steaks
1 Tbsp butter
1/2 cup finely diced shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
3 Tbsp dry sherry, randy or cognac
2 tablespoons chopped fresh parsley

Directions:

1.  In a large heavy skillet, place over medium high heat. Rub down salt and pepper over steaks and place in the pan. Cook 4 minutes on each side or how your preferred perfection tastes.

2.  Melt butter in pan over medium heat and add diced shallots. Sweat for 2 minutes or until tender. Stirring constantly.

3.  Add remaining ingredients to shallots and stirring well. Reduce heat and simmer for 2 minutes for flavours to blend. Stir in remaining salt and mix.

4.  Place steaks on plate, spoon sauce over top and sprinkle fresh parsley for garnish.

Cream of Asparagus Soup

This is one of those very easy and tasteful soups that can be made very quickly if you already have chicken stock on hand. Can take approximately 25 minutes to prepare and cook and with 242 calories per serving, well, I'll let you be the judge.

Ingredients:

1 tbsp Butter
1/4 cup chopped Onion
2 tbsp Flour
1 cup Chicken stock
2 cup Milk (If you want a more creamier soup, use half and half or Homogenized)
2 cups chopped Asparagus

Directions:

1. Saute onion in Butter until clear.

2. Add Asparagus, milk, chicken stock, salt and pepper.  Boil until asparagus is tender.

4.  Add flour and continue to boil to let thicken (5 minutes) 

3. Run through a food processor or blender until blended.

4. Serve hot with cheddar or Parmesan cheese as garnish.

Serves 2

Orange Ginger Chicken

After doing a recent post on a dressing for a salad, I've been craving the taste of oranges. This is a very simple recipe that takes no time at all that has incredible flavour! This goes great with couscous or rice.

Enjoy!

Ingredients:

2 skinless boneless chicken breasts
1 cup mushrooms - sliced
1 cup orange juice
2 TBSP light butter
2 TBSP cornstarch
1 small can of mandarin oranges (drained)
1 tsp fresh ground ginger root

Directions:

1. Add cornstarch to orange juice, stirring until smooth and set aside.

2. Melt butter in frying pan - and add 1 cup of sliced mushrooms add in tsp of fresh ground ginger root. Saute 2 minutes.

3,. Add chicken breasts, and cook on each side 8 minutes at medium heat.

4. Pour into the frying pan the orange juice cornstarch mixture, and reduce heat to low, cover and simmer chicken for 20 minutes.

5. Before serving add mandarin oranges.

Herbed Chicken in Pastry

Puff pastry is something that you can do so much with and takes so little effort at all. Whether you have the time to make your own puff pastry or purchase a box from the frozen food section, you can almost never go wrong... unless you over bake!

Herbed Chicken in Pastry is a an elegant entrée perfect for entertaining or dressing up every day dinner.

Ingredients:

1 sheet of Puff Pastry or ½ of a box if it does not come in sheets. (Or make your own)
1 Egg
1 tbsp Water
Ground Black Pepper (optional)
4 skinless, boneless Chicken Breast halves (about 1 lb)
2 tbsp Butter
1 container (4 oz) Garlic & Herb spreadable Cheese
1/4 cup fresh Parsley, chopped
flour for rolling


Directions:


1. Let puff pastry thaw as directions needed on box
 

2. Preheat the oven to 400°F.
 

3. Make an egg wash for the pastry by beating an egg with one tablespoon of water in a small bowl with a fork or whisk.

4. Season the chicken breasts with black pepper.

5. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken to a plate, cover and refrigerate for 15 minutes or up to 24 hours.

6. Lightly flour your surface and unfold one pastry sheet. Roll the pastry into a 14-inch square. Cut it into 4 (7 inch) squares.

7. Spread about 2 tablespoons of the garlic & herb spreadable cheese in the centre of each pastry square. Top the cheese with a tablespoon of parsley and then the cooled chicken breast.

8. Brush the edges of the pastry squares with the egg mixture. Fold the corners of the pastry squares to the center over the chicken and press to seal.

9. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg mixture.

10. Bake the chicken for 25 minutes or until the pastries are golden brown.

11. Let the pastries cool on the baking sheet for 10 minutes before serving. 

Ginger Salad Dressing

Yes, I am a fan of decent salad. Especially one that contains fruit. You can make a salad at any number of ways, however personally, I find the contents of the salad are only good when the flavours are brought out with tasty dressing to accompany.

That being said, here is one of my more easy recipe for a very simple ginger dressing that you can easily use on an arrangement of Spinach, Red Onion, Mandarin Oranges, Strawberries and Blueberries.

Ingredients:

1/3 cup lemon juice

2 tablespoons olive or canola oil

2 tablespoons sugar

3/4 teaspoon ground ginger

2 teaspoons grated lemon peel

(Optional) ¼ cup of Raspberries, Blueberries or Strawberries

Directions:

If not choosing to add the ¼ of fruit, take a tight fitting jar with a lid, place all dressing ingredients inside jar, screw lid on tightly and shake well until emulsified. If you choose to use fruit, add all contents into a blender, puree until emulsified, and drizzle on top of salad.

Enjoy!

Apple Glazed Pork Roast (Slow Cooker/Crock Pot)

With the weather getting colder this time of year, more people will begin using their slow cookers.. Easily putting something on the night before in order to take it for lunch the next day or to have it ready for dinner when they come home.

The greatest things about slow cookers is that you can pretty much create anything you want. You can do a roast, soups, stews, desserts, side dishes and even beverages.

In this posting, I will be combining two of my favourite flavours that go extremely well (and naturally) together for a very quick prep time and easy recipe for something delicious. Preparation time for this will vary depending on if you decide to place the roast under the broiler or not. If you decide to place it under the broiler, you will be looking at about 15 minutes prep time. If you decide not to, 5 minutes tops.

Enjoy!

Ingredients:

4 lbs Pork Loin Roast

6 Apples, cored and quartered

1/2 cup apple juice

3 Tbsp Brown Sugar

1 tsp Cinnamon (optional)

1 tsp. Ground ginger

1 tsp dry mustard

Large pinch of ground Cloves
Salt and Pepper

Directions:

1.  Trim the roast well of any access fat. Rub the roast with salt and pepper and if desired, place the roast under the broiler to slightly brown, and remove excess fat.

2.  Place the apple quarters in the bottom of your slow cooker (Crock pot) and place the roast on top of the apples.

3.  Combine apple juice, brown sugar, ginger, cinnamon, dry mustard and ground Cloves and mix well. Pour mixture over top of the roast.

4.  Depending on the type of slow cooker you have, if it is an older model, then I would suggest cooking on low for 10-12 hours or high for 7-8 hours. If you have a newer, hotter cooking slow cooker, then cook on low for 7-8 hours.

5.  Slice and serve (and with the cooked apples as a garnish).

There are 2 types of sauces that you could serve with this. First naturally being apple sauce. The second you can do is by using a slurry (Cornstarch and water for example) You can remove the roast and apples, place the liquid left over from the slow cooker, bring to a boil on the stove and gradually add your slurry in order to bring it to desired thickness, or just use the natural drippings and spoon over top.

Pineapple Banana Smoothie

Although, this is definitely a drink you could enjoy in the summer, I do happen to enjoy it all year round.

As very few people know, I do enjoy my Banana Splits. This was a concoction I had come up with, which definitely hit the spot.



Ingredients:

2 bananas
8 oz. crushed Pineapple, drained
1 1/4 cup of Milk
1/2 cup of Unsweetened Strawberries (frozen or fresh)
3 tbs. Honey
6 Ice Cubes
1 scoop of Vanilla Ice Cream (optional)


Directions:

Combine bananas, pineapple, milk, strawberries and honey in a blender. Blend until smooth.  Gradually begin adding ice cubes to thicken the smoothie to your desired thickness.  If desired, place 1 scoop of ice cream into a glass, and pour the smoothie over top.

Garnish with drizzled chocolate syrup, whip cream and a maraschino cherry

Jalapeno Corn Muffins

When I was a teenager, one of my favourite places to go here in Canada was Montana's.  Mainly, only for one reason.  On the menu was a bread that I had completely fallen in love with.

 Unfortunately, it's one of those menu items that just didn't sell and   I haven't seen it there since, however, I have been playing around with some recipes and adding ingredients here and taking some away and have come to my own recipe for those tasty Jalapeno Corn Muffins. 

 

Ingredients

2 tablespoons unsalted Butter
1/3 cup finely chopped Onions
1 cup Fresh Corn Kernels
3/4 teaspoon Salt
1 cup All-purpose Flour
1 cup yellow Cornmeal
1 tablespoon Baking Powder
Pinch Cayenne Pepper
2/3 cup shredded extra old Cheddar
1 cup Buttermilk
1/4 cup Vegetable oil
2 large eggs, lightly beaten
1 1/2 tablespoon minced seeded green jalapenos
1 1/2 tablespoon minced seeded red jalapenos  

4 tablespoons honey

Directions

1. Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
2. In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. 
3. In 2 seperate bowls, stir together the dry ingredients.  The flour, cornmeal, baking powder, salt, cayenne pepper, and 1/3 cup of cheese. In the second bowl, whisk together the wet ingredients. The buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled mixture of onions and corn.
4.   Bake the muffins for 8 to 10 minutes and evenely spread the remainder cheddar on top of the muffins and bake for another 2-5 minutes and until golden.  Take a toothpick inserted into the center comes out clean
5. Transfer to a wire rack, let cool and enjoy!

Sausage and Peppers

Ah yes, sausage and peppers!

Since I was a kid, this has always been a fantastic dish.  It's quick and easy to do, the colours are vibrant and of course, absolutely delicious!  With a few minor "variations" that I mention below, you can completely change the taste of this dish to your liking!  Enjoy!

Ingredients: 

6-8 links of Italian Sausage

2 tablespoons Olive Oil

1 yellow onion, sliced

4 cloves garlic, minced

1 large red bell pepper, sliced

1 green bell pepper, sliced

1 teaspoon basil

1 teaspoon oregano

Directions

1. Warm up your skillet over medium heat and and begin to brown your sausages on all sides.  After sausages are full cooked, remove from the heat and let stand 5 minutes.  After the sausages have cooled down, now slice into medallions and set aside.
2. Turn up the heat!  In your skillet, add olive oil and sweat the yellow onion and garlic for 2 to 3 minutes. Always tossing (stirring) so it doesn't burn.  Mix in red bell pepper and green bell pepper. Season with basil, and oregano.
3. Return sausage slices to skillet with the vegetables and continue to stir over high heat for another 3-5 minutes or until peppers are cooked, and still crunchy.
4. (Optional)  After you add the sausage back to the skillet with the vegetables, try adding a quarter cup of white wine to the mix as well and let the wine steam into the dish over the high heat.  Want more of a darker colour? Add a tablespoon of Soy Sauce.

What I absolutely love about this recipe is the fact that you can do very subtle changes, and have a different taste depending on what you do.   Try using a sweet Italian rather than a hot Italian or perhaps even a garlic sausage instead.  Craving a more peppery taste? Instead of using a yellow onion, add a red onion instead, and teaspoon or 2 (or however strong you would like it) in along side as you place the sausages back in.  Serve with rice and Voila!

Where it all began...

As one admires another in a profession, a person will most certainly say to themselves, "That is exactly what I want to do for the rest of my life." They will look upon them and say, "They make it look so easy" and followed by, "I wouldn't even know where to begin."

Fact is, everyone started somewhere.

Growing up in a home where my mother had watched and owned everything relating to Julia Child and Pasquale Carpino, smells were coming out of the kitchen.  Some would make your mouth water, others, well lets just say they were not so desirable.

Before I was in public school, every day I would hear Pasquale singing in the morning, and my mom in some attempt to recreate the masterful dish that was set before her on the glowing box in the living room, volume at full blast, as she was in the kitchen scrambling around to see if the ingredients were at hand. 

As funny as it sounds, I had my own influences.

A TV show I would watch as a youngster was "Just like Mom" which was broadcast every day on CFTO in Toronto.  Similar to the version of "The Newlywed Game" IT was a show about relationships with mothers and their children, however there is only one thing I could remember.  The Cook Off!

The three guests of the show, had 60 seconds to put together any number of ingredients that were in front of them, and the mothers would have to try each baked delight and guess which item belonged to their child.  Sometimes, the mothers faces would light up as their taste buds savoured every chew and others, came flying out and hidden away in a napkin.  The ingredients were basic. Flour, eggs, milk, baking soda with other ingredients as well.  Chocolate chips, candies, pickles, mustard, ketchup.  Needless to say, some of the faces of the mothers were priceless.

My second influence goes right to the late John Ritter based on his character Jack Tripper in "Three's Company"  Although, being as young I was, what I remember were the follies, Mr Roper and his "bell" hand expression and Jack always in the kitchen.  He was funny, hilarious expressions and yes, he was a Chef!

Did I say 2? I guess I really should say 3 inspirations.  The last one of course being, The Swedish Chef. (Go Jim Henson)

It wasn't until a few years later that the appreciation and passion for culinary grew inside of me once again.

Many times, I would be experimenting in the kitchen when my mother had fallen asleep, or if she stepped away from cooking dinner, I would be in there, tasting it, adding things and being quite creative myself.  It was funny, many times we would be eating and the dishes would be something to desire, and it never came to mind, that many times, it was because I was in there fiddling with what was on the stop top.  As every child helps baking the muffins or cookies, I just didn't stop there.  I was watching my uncle John on the BBQ, watching mom prepare turkey and ham dinners for the holidays and my grandma.. well.. some people just shouldn't be in the kitchen, haha.

This my friends, is where it started.  It wasn't an experience that happened by watching some one do something courageous or a dramatic moment in life but by a few childhood memories.  By the sounds of a Chef singing his heart out on TV, kids creative creations and the expressions of some unfortunate moms who had been there to taste them, A man living with 2 females who made the live studio audience scream with laughter and a puppet on some one's hand with the famous catch phrase, "Bork  Bork Bork."

That's where it all began.

Craigory.