Naan Pizzas with Sausage and Kale

These personal sized pizzas were perfect for the beginning of the week. 

I boiled some kale, (5 minutes), cooked up two sausages, out of casings, chopped a few asparagus, shallot, garlic and added grated mozzarella cheese, and a handful of diced tomato. Sauce? No sauce, only a drizzle of olive oil to give it some juicy juice. 

Bake two pizzas for about 15 minutes at 425 with all toppings, then sprinkle some fresh basil when you remove them from the oven. 

Enjoy! 

Moolicious! 

Baked Cornmeal and Eggs

This was fun and super easy to make. A fun idea for brunch, lunch or supper. Enjoy!

Preheat oven to 400.

Whisk half a cup of cornmeal in about 1 1/2 cups boiling water, add salt and whisk for 30 seconds. Remove from heat.

Snip in the greens of two green onions, add salt and pepper, a pat of butter and a sprinkle of garlic powder. Mix and pour into two baking ramekins.

Crack an egg on each, top with grated Romano cheese and bake for 15 minutes. 

Soooo Moolicious! 

Plain Crepes with Fresh Fruit

I used to make a lot of crepes when I first started cooking. I came across this recipe from The Gazette this week and I needed to scratch the itch. I prepped the batter before a hike up the mountain with my honey and then feasted when we got back...we added a side of bacon, of course.

In a bowl, whisk together 2 large eggs, 1/4 cup water, 1 tsp sugar, pinch of salt, 1/2 cup all purpose flour and half cup of milk and 2 tbsps canola oil. Refrigerate for an hour.

Heat up pan with a splash of canola, then start making crepes! Add some batter, then spread it out in the pan. Flip after a minute, then after 30 seconds more, remove. Then repeat.

We stuffed ours with fresh cantaloup and strawberries!

Moolicious!

Classic Quiche with Taters

Remember those BBQed potatoes? Well, I had a handful leftover and added them to this quiche- the flavours were incredible. Take a short cut by buying a frozen pie crust. Enjoy.

Preheat oven to 350.

In a bowl, mix together 4 small eggs, 2 chopped scallions, about 3/4 cup brick cheese (save some for the top), 4-5 slices of chopped sandwich black forest ham, season with salt, pepper, add 2 tbsps or so of flour, and a splash of milk. Fold in the leftover potatoes (about 1/2 cup) and mix well.
Pour into thawed pie crust, top with more cheese, a drizzle of olive oil and bake for about an hour.

Moolicious!

Lemon-Garlic BBQed Porc Tenderloin with Easy Summer Sides

This meal was also all about the side dishes...the quinoa salad, green watercress salad, the garlic taters and the honey beer...oh, and the porc was great too.

For the watercress salad: place a handful of mixed Spring greens in a salad dish, sprinkle some fresh basil, cilantro and watercress leaves, chopped cucumbers and baby tomatoes. For the dressing, olive oil, sprinkle of balsamic vinegar, lemon juice, fleur de sel and pepper. Mix well.

For the quinoa salad: cook about 1 cup of plain quinoa according to package instructions, cook 1/2 cup Israeli couscous according to package instructions, then mix together with 2 tbsps olive oil, salt, pepper, one minced garlic clove and a squirt of fresh lemon juice. Sprinkle 2 tbsps of black chia seeds overtop, 2 chopped green onions, mix well and voila! Cool for about an hour.

For the potatoes: you can prep ahead. Boil diced red potatoes in salted water for about 6 minutes. Drain, then add back to pot with oil, one minced garlic clove and the whites of two minced green onions and season with salt and pepper. Mix and lay on two sheets of tin foil. Wrap and put on BBQ for 10-15 minutes. Stir occasionally to prevent sticking.

For the porc tenderloin: Place your porc in a large ziploc bag with, olive oil, lemon zest, juice, oregano, salt, pepper, hot pepper flakes, and minced garlic. Marinate for 3 hours. BBQ for about 20 minutes on high heat, rotating often. You want the insides to be slightly pink and juicy! Rest for 5 minutes before cutting.

Serve with a refreshing honey beer!


Moolicious!

Grilled Lobster Festivus

It's that time again...Lobster season. We spontaneously bought a couple of small, cooked lobsters this weekend after spending the day outside. We thought it would be a perfect meal for such perfect weather. Not much you have to do with them...but smash open, making sure the flesh is exposed to the grill, and baste with garlic butter a few times as they heat up.
The smokey flavour, the garlic butter, the lobster; 'nuf said.