Tzaziki

This recipe I have had for a while, that I hadn't actually made since studying in Culinary (2002)

This is a very tasty garlic cucumber dip made with yogurt, and simply to die for.  Although, I will admit, I did have to talk to a friend who is Greek, to go over it with me before I made it again the other night.  Other than one tiny thing, it was pretty much what I remember.

Enjoy!

Ingrediants:

• 1 (6 ounce) container plain Balkan style yogurt
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt
• Dill or Parsley to taste (optional)

Directions:

1. Hang the yogurt over a bowl or sink, using cheese cloth, and let sit for 1 hour. (This drains some of the water out of the yogurt, that now makes it more creamy, and more flavourful.  This is also known as Yogurt Cheese)
2. Grate the cucumber, and cover with the salt, and let salt pull the water out of the cucumber.  Drain well/squeeze well.
3. add the oli e oil, white vinegar, garlic and more salt if desired and mix well.
4. let stand in refrigerator for 4-6 hours before use, so that flavours mix well and incorporate through out the tzaziki sauce.  


Great to use with Souvlaki, roasted lamb, or even using it as a dip for veggies or pita chips


Enjoy! 

Souvlaki Marinade

Once you go Greek...  yeah.. I got nothing.

Except for this fabulous recipe for a Greek souvlaki marinade!

Fantastic with Chicken, Pork or Lamb!




Ingrediants:

1/4 cup olive oil
2 cloves of minced garlic
2 tablespoons lemon juice
1 teaspoon of dried oregeno
1/2 teaspoon of salt

1 1/2 - 2 lbs of your choice of meet



Directions:

Mix well, and let sit to encorporate flavours.



Usage:

When using this marinade, it is ideal that you want the meat to be in the marinade for around 8 hours, or even overnight, however if you do it any shorter than 2 hours, the flavour will not be as strong.  The trick to souvlaki, is to marinade, but also to make extra of the marinade.  one, for basting while cooking, and also, after baking, to lightly brush the meat again with this mixture.

Enjoy!

Salsa Chicken

With this chicken dish, it is important to note, it can be as spicy, or as tame as you want it to be, all depending on a few things.

How much seasoning you wish to put on your chicken, the type of salsa, mild, medium, hot, or the cheese, a regular cheddar, or go with a tex mex blend, or even a hot habanerro cheese, this is completely up to you.



Ingrediants

• 4 chicken breasts
• Taco seasoning Taco Seasoning found here
• Salsa (mild, medium, hot, your choice)
• Corn Tortilla Chips
• Cheese (I prefer a tex mex  blend, but the choice is yours)

Directions:

1 Preheat the oven to 375f
2 Take chicken breasts, and coat with the taco seasoning mix  (For a less spicier flavouring, don't completely coat the chicken with the seasoning, instead, just sprinkle on what you wish to do.. the more seasoning the spicer)
3. In a lightly oiled baking dish, place the chicken breasts inside, and top with salsa (again, the spices will be determined by the type of salsa that you wish to use)
4. Place iun the oven for 25 minutes
5. Crush some tortilla chips, and place over top the salsa, and cover in cheese
6. place back in the oven to melt the cheese, or place under the broiler for a faster, golden cheese colour


Enjoy!

Taco Seasoning

For some reason, I have been on this awesome Mexican food kick for the past week and a half, and to continue, beyond the Fajita spice, lets go for some tacos!


Again, with this seasoning, you can sprikle it directly onto the meat while cooking, or for a more milder flavour, obviously don't use as much seasoning, but also add 1/4 cup of water into the meat, to let it simmer, and coat the meat as well.



Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 3/4 teaspoons ground cumin 
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Mix well and enjoy!

Tip:  

Mix together in a ziplog bag, and while mixing, also grind the spices together, to release more flavour, and aroma to add to a richer, flavouring.

Fajita Seasoning

Now who doesn't like a taste of Mexican?

With these mix of herbs and spices that create a tasty Fajita blend, absolutely use with chicken and beef, while also adding a red, or green pepper, as well as onions.  Serve on top of rice, in a tortilla wrap with salsa, cheese, letus tomato or use it for your chicken/beef topping for nachos.

While using seasoning (or any seasoning for that matter) there are two ways to do it.

1, use your seasoning as is, like you would with salt, and just season to taste or
2, add your seasoning to taste, but also add 1/4 cup of water to your meat, to mix well, let the meat take in the flavour, and also helps make the spices not as strong.

Either way, is completely up to personal preference.


Fajita Seaoning

•  1 tablespoon cornstarh
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/2 teeispoon onion powder
• 1/2 teaspoon garlic powder 

Directions:

Mix in well.. and voila!

Tip:

Something that I do when it comes to mixing spices and seasonings together, is to mix the spices inside a ziplock bag.  The purpose for this, is I don't just mix them together, but I also grind them together inside the baggie, releasing the flavours and aromatic charateristics of the spices, to then mix flavours together, which will bring out a stronger flavour.

• 1/4 teaspoon cayenne pepper

Pumpkin Bread Pudding

Hello again!

A few days ago, I had asked my wife if she likes bread pudding.  To my amazement, she had mentioned she has never tried bread pudding before.


I was Aghasted!

Haven't tried bread pudding?

But.. but.. It's Bread pudding!!!

Fully knowing how she LOVES Pumpkin pie, I took it upon myself to do a very easy, pumpkin pie bread pudding with a very easy to do Sauce for over top.


Enjoy!




2 Cups of Milk
4 Eggs
1 Cup of Pumpkin Puree
1 tsp Vanilla Extract
1 Cup Brown Sugar
1 tsp ground nutmeg
1 tsp ground ginger
1tsp ground cinnamon
1 tsp of ground all spice

6-8 cups of French Bread cut/torn into pieces.

Directions:

1.  In a mixing bowl, combine all dry ingredients and mix.

2.  Add remaining ingredients and mix well.

3.  In separate bowl, pour mixture over torn/cut bread and fold as the bread willa absorb mixture.  (Depending how well the bread absorbs, pour part of the mixture first, then gradually add more mixture until all bread has soaked up the mixture.  Do not over flow mioxture if bread has been fully soaked.)

4.  Distribute bread and mixture into a greesed baking pan  Optional:  Lightly sprinkle with more brown sugar.

5. Bake in the oven at 350F for one hour.



Sauce..

1 cup of creem
1/8th cup of brown sugar
1/2 tsp of cinnamon
1/2 tsp of ground ginger
1/2 tsp of ground all spice
1/2 tsp of nutmeg.


1. Combine all ingredients to a pot and bring to a simmer mixing well.
2. Reduce until thickened



Voila!  Serve bread pudding and pour sauce over top for a creamly, delicious home time favorite!

Meatloaf

For my family, traditionally meatloaf has always been a hearty meal with a bit of home, comfort food style.

This is a recipe that I had done when I was a teenager and have been making it ever since.

As many dishes in many recipes that have been hiding for long periods of time, this is one that I have recently brought back as a weekly dish that indeed, does not come up short.


Ingredients:

2 lbs of ground hamburger
1 smallr ed pepper (diced)
1 small yellow onion (diced)
4 cloves of fresh minced garlic, or just use standard garlic powder (Ultimately it depends how much you love garlic to decide how much to add)
1/2 cup breadcrumbs
1/4 cup of Ketchup.
1 can of tomato soup
salt and pepper to taste.


Directions:

1.  Just mix it all in a bowl.

2. Add to a greesed casserole dish and cover with tomato soup.

3.  Cook in the oven at 400F for 40 minutes.



When finished, remove from casserole dish and let stand 5 minutes.  Slice and enjoy.


Left over drippings mixed with tomato soup can make a very nice sauce to go over your meatloaf.

Enjoy!

Gnocchi

So, I've realized it's been a while, and my LOVELY Wifek suggested I get back to it.. so what a better way to start up again, by showing something that she introduced to me herself!
Gnocchi

But Craig, you've never had Gnocchi?  Why.. no... I haven't actually.  We went to a local restaurant and she had mentioned that I need to try it..

|I'm glad I did!

So here it is, my version of the Gnocchi... Voila!



Ingredients..


1 Egg
2 Lbs of Potatoes
3 Cups of Flour


Salt and Pepper to taste.



Directions:

1 Peel and cut potatoes, and boil.
2.  Mash the potatoes and let cool 10-15 min until comfortable to touch.
3. Add Egg and Flour and Mix.

Now the consistancy could very well depends on how dry or wet your potatoes are when you mash them.  If everything is mixed and your pasta is still quite sticky to touch, and not as a Bread Dough consistancy, add more flour until thick and no more sticky to touch.

4.  Roll into long rolls about 1/4 to a half in in thickness (This will really depend on how thick you like your pasta)
5, After having rolled out, now take a pastry cutter (Or knife) and start  cutting your rolls 1/4 inch long.
6.  Boil until cooked (When they float is a good indicator)

And you're done!

Enjoy them with a normal pasta sauce, or try a smoked bacon Alfredo..

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