Strawberry and Rhubarb Crumble

I got some fresh rhubarb from the market today and was eager to use it so I made this sweety, soury dessert. Enjoy.

Preheat oven to 350

Wash and dice 6 large stems of rhubarb and chop about 1 cup strawberries.

In a small pot, on medium high heat, saute rhubarb, strawberries, 1/4 cup flour, 3/4 cup sugar, 1 tsp vanilla extract, a dash of nutmeg and cinnamon for about 5 minutes, until the juices start flowing. Remove from heat and pour in a baking dish.

For the crumble, mix together a handful of large rolled oats, two tbsps brown sugar, tbsp flour and a few tabs of butter. Cover the fruit evenly and then bake for about 40 minutes. Serve with ice cream.

Moolicious! 

BBQed Chicken Pesto Pizza

So easy and tasty. This can be done as a team if both of you work. This is what my Moo and I will do to get a great meal on the table in the evening. My Moo will usually BBQ the meat before he leaves for work and it makes my job assembling the meal a lot quicker. 

Marinate 4 small chicken breasts in half a cup jarred or homemade pesto with the zest and juice from a lemon (4 hours). BBQ when ready and set aside until ready to use. You may not need all the chicken for one pizza (i used 3) ...save it for a sandwich!

For the dough, see BBQ Turned Pizza dough recipe.

Preheat oven to 425.

For the sauce, blend a classic red sauce with a dollop of pesto and spread on pizza. 

Top your pizza with sliced asparagus, orange pepper, half an onion, thinly sliced, mozzarella cheese. Bake for 15 minutes, remove and then add bbq sliced pesto chicken and a sprinkle of fresh goat cheese.  Bake for another 5 minutes, remove and sprinkle with a small handful of fresh baby spinach.

Moolicious!

Lemon 'n Blueberry Bundt Loaf

This was a Sunday fun task while it poured rain all morning.  I thought it would be the perfect opportunity to make a cake when I couldn't go for a run just yet! A super simple treat after your Sunday supper.  This is a spin off a Martha Stewart classic, but I replaced sour cream with Greek Vanilla yogurt. Enjoy.

Prep: Grease your bundt pan, preheat oven to 350, measure out all ingredients.

Dry ingredients: 2 1/2 cups all purpose flour, 1/4 tsp salt, 2 tsps baking powder. Whisk together and set aside in a small bowl. 

Wet ingredients: 1 cup butter, softened, then whipped, add 1 1/2 cups sugar, 4 eggs, added separately, 1 tsp vanilla, 1 cup vanilla Greek yogurt and 1/4 cup milk. 

other: 2 cups fresh blueberries, 2 tbsps lemon zest, tossed in a sprinkle of flour. 

Add the dry to the wet in two mixes and then fold in the blueberries and lemon zest. 

Pour into your bundt pan, spread evenly and bake for 60-70 minutes. Rest for 10 minutes, remove and  let cool....if you can!

Moolicious!

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.

Naan Bread Chicken Sandwhiches

These sammies were so yummy, easy to make and a pleasant change from your average chicken and mayo sandwiches. Enjoy.

1. Fry some chicken cutlets, seasoned with salt, pepper, paprika, garlic powder and hot red pepper flakes.

2. Prep your dressing. In a small bowl, combine two dollops of sour cream with a minced clove of garlic, squirt of schriraca hot sauce and dijon, squeeze of lime, salt, pepper and a touch of fresh chopped cilantro.

3. Make your sammy! On a small garlic flavoured naan, spread some dressing, then your chicken, top with lettuce, tomato and a few more cilantro leaves. Fold and munch away!

Moolicious!

Mediterranean Chic Pea Salad

I think Mediterranean and I think, lemon, oregano, tomatoes and olive oil. Here is a no-fail chic pea salad that will make work lunches extra special. I didn't have feta but that would work well too!

In your bowl, prep your dressing:
Whisk together 2 tbsps extra virgin olive oil, 1 tbsp lemon juice, zest, 1 1/2 tsps dried oregano, a sprinkle of red wine vinegar, one minced plump garlic clove, 2 chopped green onions, salt and pepper. Loosen it up with a splash of water if needed.

Then add one can rinsed corn kernels, one can rinsed chic peas, 1/2 cup cooked Israeli couscous, handful of diced yellow cherry tomatoes, one diced red pepper. Mix well and serve!


Moolicious!

BBQ Turned Pizza

We had a BBQ party yesterday to welcome Springtime. I don't always enjoy the same BBQ leftovers the next day, so I decided to turn them into a home made pizza. You can use your BBQ leftovers to create your own pizza! Enjoy.

For the dough:
Mix 1/2 cup warm water with 2 1/4 tsps active pizza yeast and 2 tbsps all purpose flour. Let sit for 5 minutes, then mix in 2 1/2 cups more flour and drizzle 1 tbsp olive oil. Bring together until a dough ball forms and place in an oiled bowl, covered with saran until it rises. Punch down and let rest for another hour until ready to use.
Roll out and set on a floured/cornealmealed tray.

For the toppings:
Sauce, about 1/2 cup strained tomatoes from the jar.
Bbq garlic shrimp, sliced in half.
Bbq zucchini, sliced.
Bbq marinated (red wine, garlic) flank steak, sliced.
Sliced mushrooms
Sliced onion
Minced garlic clove
Fresh Bocconcini cheese

Add all toppings except the cheese. Bake at 425 for about 10 minutes, then remove, add the cheese and bake for another 8 minutes until cheese bubbles. Sprinkle with chopped scallions.

A whole new meal with tons of flavour! Serve with a side salad and enjoy.


Moolicious!