Spud Simplicity

A staple on most buffet tables this time of year is potato salad.

More often than not it is the creamy variety which can be very filling and can get boring after a while.
It also is a food safety hazard in warm weather if it is the mayonnaise laden type.
A friend gave me this recipe that she got out of one of Jamie Oliver's cookbooks.
I tweaked it a little to suit my tastes.
The olive oil makes it heart healthy and safe to take along on picnics. The dill and capers give it a tangy unique flavour. You can peel the potatoes if you like. I left the skins on for extra nutritional punch.

I love the fact that this salad tastes delicious hot, cold or at room temperature. I also adore the simplicity of it and how easy it is to put together.

I think you will find this salad a refreshing change and will find yourself making it over and over.

Rustic Tangy Potato Salad

• 8 new potatoes scrubbed or 1/2 a bag of baby potatoes
  
• 1/4 cup lemon juice
• 3 tbsp chopped capers
• 1/2 a bunch of chopped fresh dill
• 1/2 a Vidilia onion diced
• Salt and pepper to taste
• 1/2 cup of olive oil

Boil the potatoes until just tender. Chop into pieces .
Mix all other ingredients in a large bowl.
Add the potatoes and toss well.
Chill for 1 hour or serve warm or room temperature.

Cheers!

Our Secret

Now that barbecue season is here the grocery store flyers are filled with ads for all the things related to grilling.
Barbecue sauce is one of those heavily advertised items.

Sure it is easy to stock up on various flavors, but have you ever considered making your own? It really is easy and your own sauce won't be filled with preservatives, artificial flavors and colors.
You can have fun experimenting with different ingredients to create unique flavor combinations. I created this sauce with the inspiration of the flavors of Jamaica and brushed it on beef as pictured here.
If you don't have an immersion blender you can transfer the cooled sauce to a blender and then reheat.

The best part is the flavor you create will be a one of a kind, so have fun making that special sauce that may just become a family secret recipe.

Island Sauce

• ~olive oil
• half a chopped onion
• 2 tsp garlic
• 1 cup of tomato sauce or ketchup (the latter will make it a bit tangier)
• 4 tbsp brown sugar
• 2 tsp chili sauce
• 1 tsp balsamic vinegar
• 1/4 cup maple syrup
• 1/4 cup of rum
• 1 tsp cinnamon
  
• 1 tsp salt and pepper

In a sauce pan heat the oil and add the garlic and onion. Cook until softened. Add the remaining ingredients. Cook stirring for about 10 minutes. If you wish insert and immersion blender and blend until smooth. Brush on beef, chicken or pork and grill. Cheers!

Super Fish

Fish is one of the "superfoods" and is one of the most nutritious form of protein you can neat.
It is full of Omega 3 fatty acids which is one of the hottest supplements right now.
Food manufacturers are adding it to just about everything like orange juice , bread, milk and yogurt.

In my ongoing effort to try new types of fish, I came across this one on sale this week.
It is called Steelhead Trout. It looks a lot like Salmon but with the richer flavour of Rainbow Trout.

I simply baked it in the oven and made a simple, spring like sauce to drizzle over top.
Serve small boiled potatoes and green beans along side.

How can something taste this delicious and yet be so good for you?




Steelhead Trout with a Lemon Butter Herb Sauce.

• 4 Steelhead Trout portions
• salt and pepper or lemon pepper (optional)
• lemon juice
  
• 1/4 cup of butter
• 1 tsp each of chives and basil
• 1/4 cup pf white wine
• 4 tbsp of lemon juice
• 2 tbsp of cream

Preheat oven to 350F
Spray a glass baking dish with oil and place fish fillets in skin side up. Drizzle lemon juice over top.
Place in the oven and cook until skin peels off easily in one piece.
Remove skin and discard.
Season with salt and pepper or lemon pepper if using.

Meanwhile in a small saucepan melt the butter add remaining ingredients and bring to a low boil.
Reduce heat to medium low and whisk until slightly thickened. Pour into a gravy boat and pass along side with the fish.

Wine Suggestion; Sauvingon Blanc

Cheers!

Copy Cat

Have you ever wished you could re-create a popular secret restaurant recipe at home like the KFC fried chicken or Swiss Chalet Quarter Chicken dinner?

I have done a little experimenting and have come up with a sauce that tastes pretty close to Swiss Chalet Dipping Sauce. I used a mixture of barbecue sauce, chicken broth and cinnamon.

I basted the chicken with 1/4 cup of the sauce and and reserved the rest for serving along side.
My family thought it tasted the same as the restaurant version.
Serve with crispy fries, coleslaw and warm rolls.

I will let you know when I master the KFC batter recipe!


"Swiss Chalet" Style Chicken

• 1 package of chicken breasts or quarters
• 2 tsp each of chicken bouillon concentrate, cinnamon and Italian seasoning mix
• 1 cup of water
• 1/4 cup of plain barbecue sauce
  

Preheat oven to 400F
In a small saucepan combine all ingredients except the chicken.
Bring to a low boil and whisk until slightly thickened. Set 1/4 cup aside.
Place chicken in a greased baking dish.
Bake in the oven until it begins to brown then brush chicken with reserved /4 cup of sauce and continue to cook until done.
Serve with remaining sauce along side.

Cheers!

So Saucy

I love everything about Italian cuisine.
The seasonings, the ingredients and the aroma that fills your kitchen .
If I had to pick one of my favorite things to cook in the entire world it would have to be Italian pasta sauce.
This recipe is an extremely versatile meat and tomato sauce. It can poured over any pasta, used as a filling in calzone or even as a pizza sauce.
I did the latter the next day for lunch and my family loved it just as much as the night before when it was served over spaghetti.

Now that's Amore!

"Salsa di Pomodori con Manzo"
Tomatoes Sauce with Beef

• olive oil
• 1 pound of ground beef
• 6 garlic cloves minced
• 1 small onion diced
  
• 1/2 red pepper diced
• 1 tbs oregano
• handful button mushrooms
  
• 6 fresh basil leaves chopped
• 1 can of crushed plum tomatoes
• 1 can of tomato paste
• 1/4 cup red wine
• 1/2 cup beef broth
• 1 tsp sugar
• salt and pepper to taste

Heat olive oil in large saucepan.
Add beef and onion.
Cook until beef is brown (drain fat if necessary)
Add garlic and spices.
Cook until garlic is lightly browned.
Add remaining ingredients and bring to a low boil.
Reduce heat and simmer for 45 min stirring frequently.
Adjust seasonings and serve over hot pasta.

Wine Suggestion: Valpolicella

Cheers!