Category Archives: main dishes

Tom’s Teriyaki Chicken

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teriyaki chicken 6

This teriyaki chicken hits all the notes, crispy bits of carmelized chicken, sweet and salty,  tender and juicy – give it a try, you will love it.

Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy.  Works well with any protein, just to make it even simpler for you.

Marinade:

  • 1 cup soy sauce (reduced sodium)
  • 1/4-1/3 cup white sugar
  • 1 golf ball size knob of ginger, grated or finely minced.

Combine and stir until sugar has dissolved.

2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces

Garnish:

  • green onions, thinly sliced
  • sesame seeds, toasted until golden brown

Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight.  Remove from marinade and place in hot saute pan.  Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization.  Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.

Serve with rice and your favourite greens.

Teriyaki chicken 1

See the marinade bubbling up beneath the chicken?  That’s going to get all glossy and give the chicken nice little bits of delicious caramelization – don’t disturb it while this is happening.

teriyaki chicken 2

You can see some of the browned bits – that is pure gold.

Teriyaki 3

If you’d like a little extra to drizzle over, make a little sauce without the ginger and allow it to thicken.  Adds a fantastic bit of sweet and salty flavour.

Drizzle:

  • 1 cup water
  • 1/2 cup soya sauce
  • 1/4 cup white sugar
  • 1 tbsp corn starch

Combine the water, soya sauce and sugar, stir until sugar has dissolved.  Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly.  (Corn starch as a thickener has to boil or you will still taste the corn starch!)

Teriyaki 2

Tonight’s dish was a teriyaki bowl – utilizing a combination of chicken thigh and chicken breast with a little shredded carrot for crunch and cilantro for brightness.

Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish.  The teriyaki sauce is the star!

Swedish Meatballs

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Oh man, these meatballs are just the ticket for a cool evening – they are so tender and moist – like maybe the best meatballs ever??

Swedish meatballs 2

These meatballs are moist, tender and so delicious – you won’t miss Ikea at all.

Meatballs

  • 1/2 cup panko crumbs
  • 2 tbsp butter unsalted
  • 1 medium onion chopped
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 egg yolks
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • vegetable oil for frying meatballs

Gravy

  • 6 tbsp butter unsalted
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth low sodium, or beef broth
  • 1 tsp Worcestershire sauce
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 3/4 cup sour cream
  • Melt the butter in a skillet, then add the onions and a bit of salt. Cook the onions until soft, about 3 minutes.
  • Add the ground pork, ground beef, onions, egg yolks, salt, pepper, nutmeg and allspice to the bowl with the panko. Mix the meat mixture well using your clean hands. Shape the meat into 1 inch meatballs.
  • In a skillet heat some vegetable oil. Add the meatballs and fry until golden all around, about 7 minutes, but not cooked all the way through. Repeat with all meatballs.
  • To make the gravy melt the butter in a clean skillet. Add the flour to the pan and whisk well. Add the broth with the Worcestershire sauce and continue whisking. Season with salt and pepper and other spices if preferred. As the flour cooks the gravy should thicken. Whisk in the sour cream. Bring the gravy to a boil then add the meatballs to it and cook for another 15 to 20 minutes, stirring occasionally to ensure meatballs don’t stick to bottom of pan.
  • Garnish with parsley. Serve warm over mashed potatoes, buttered noodles or rice.
swedish meatballs 4

Brown on all sides, but don’t cook all the way through, let the gravy simmer do that job.

Swedish meatballs 3

Gently stir in the sour cream and then return the meatballs to the sauce.

swedish meatballs 5

Simmer the meatballs gently until cooked through, then garnish with parsley.

Swedish meatballs 1

 

 

 

Thai Halibut Curry

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Thai halibut curry 4

I made this today with Penang curry paste, which is my current fave, but it would be equally delicious with your fave curry paste.

This is one of the easiest, quickest curries I make.  Amazingly, it is also one of the tastiest!  We make it with halibut, but you could just as easily make it a vegetarian dinner or cook any protein you like to make the complete meal.

  • 6 four ounce halibut pieces
  • peanut oil (or any neutral oil)
  • 1 can coconut milk
  • 1/2 cup sliced shallot
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp (heaped) curry paste
  • 1 tbsp roasted red chili sauce
  • 2 tbsp brown sugar
  • 2 green onions, thinly sliced
  • juice of 1 fresh lime
  • 2 tbsp (dry) white wine
  • salt & pepper to taste

Season halibut with salt and pepper.  Fry in hot oil on each side for 2 minutes each … then set aside.

In the same pan, saute shallot, garlic, ginger, curry paste and chili paste.  Cook for one minute just to allow the flavours to wake up.  Add one can coconut milk, brown sugar, lime juice, and simmer until it has reduced by half.  Depending on how fresh your curry paste is, you may need more paste.  I also find that curry paste varies a lot by brand so please make sure you taste it to be sure you have enough curry flavour.

Taste …. does it need salt and pepper?  If so, add to taste.

Now is time to add the vegetables if you are going to make this a one dish meal:

I’ve made this in so many ways:

  • on a sheet pan, roast cauliflower, patty pan squash &  chicken thigh pieces
  • on a saute pan, cook shrimp just until pink and cooked through
  • saute bits of pork tenderloin with snap peas and peppers
  • saute tofu and mushrooms in garlic butter

Or simply add any vegetable you like:

  • bok choy
  • broccoli
  • red pepper
  • snap peas

No matter how you do it, this curry sauce enhances anything you come up with!  Serve with jasmine rice, your protein of choice and this amazingly delicious curry poured over top.

Garnish with slivered green onions and toasted sesame seeds.

Thai halibut curry

The brand of curry is my favourite …. it is the same as the packs I brought home from Thailand, and I always look for it.  The “Thai Kitchen” chili paste is the best mistake I’ve made ….. didn’t have reading glasses on and thought I was buying red curry paste …. I love it, and add it to so many curry dishes, it just adds so much punch.

thai halibut curry 2

Throw in whatever vegetables you like. Today I used bok choy and red pepper from Farmers Market, and the last little broccoli floret I had in the fridge.

Thai halibut curry 3

Sear halibut on both sides.  (Or just use whatever protein you have on hand)  I like that this curry dish is poured over the halibut, keeps the curry fresher tasting somehow.

 

 

Dr Pepper Glazed Ham

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Dr Pepper ham

Got family (or friends that are family) coming for a festive dinner?  Or just a Sunday cook up?  This ham is always moist, juicy and so delicious.  As much as the kids love chicken, when this is on the menu also, they return for more ham!

Ingredients

  • One 10-pound, bone-in smoked ham, skin removed and fat trimmed to 1/4 inch
  • 3 cups Dr Pepper (not diet)
  • 2 cups water
  • 1/2 cup pitted prunes
  • 1/3 cup yellow mustard
  • 1/3 cup light brown sugar
  • 2 tablespoons cider vinegar

1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water

How to Make It

Step 1

Preheat the oven to 325° and position a rack in the bottom third of the oven. Set the smoked ham in a large roasting pan. Score a 1/4-inch-deep crosshatch pattern into the fat at 2-inch intervals. Pour 2 cups of the Dr Pepper and the 2 cups of water into the pan and roast the ham for about 2 1/2 hours, until an instant-read thermometer inserted in the thickest part of the ham registers 120°. Increase the oven temperature to 425°.

Step 2

Meanwhile, in a medium saucepan, simmer the prunes in the remaining 1 cup of Dr Pepper until they are plump and the liquid is slightly reduced, about 10 minutes. Using a slotted spoon, transfer the prunes to a small bowl and cover with plastic wrap. Whisk the mustard, brown sugar and vinegar into the liquid in the saucepan and boil until very thick and syrupy, about 5 minutes.

Step 3

Drizzle the syrupy glaze over the ham and roast until glossy, 20 minutes. Carefully transfer the ham to a cutting board.

Step 4

Pour the pan juices into the saucepan and spoon off the fat. Boil the sauce until reduced to 2 cups, 10 minutes. Whisk in the cornstarch slurry and the prunes and bring to a boil. Simmer the sauce until thickened, 2 minutes. Slice the ham and serve with the Dr Pepper sauce.

Note:  I have a mustard sauce I’ve been making for years, which I also make and combine it with this sauce …. that is the key to having lots of juicy, tasty sauce to drizzle over.

Kathy’s Mustard Sauce:

  1. 1/3 cup white vinegar
  2. 1/3 cup white sugar
  3. 1 tbsp dry mustard powder
  4. 1 tbsp butter
  5. 1 beaten egg, set aside.

In small sauce pan bring vinegar, sugar, mustard and butter to a boil.  Remove from heat and EVER SO SLOWLY drizzle into the beaten egg, whisking as you go.  When it is all incorporated, return to the heat and stir as it thickens.  Remove from heat, and stir into the Dr. Pepper sauce.

Dr Pepper ham 2

Another bonus to this recipe?  Today we had a smaller group so I bought a double smoked boneless ham and cooked it at 275 until the internal temperature was 120.  Carried on with the rest of the recipe, and it was perfect.

Years ago Rob and Mandy gave us a subscription for Food and Wine Magazine … this recipe is from those issues, and I know the ham is a fave in their home too!

Hot & Sour Soup

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Nothing like a steaming bowl of hot and sour soup to fight off the cold season!  This soup is surprisingly easy to make and can be as versatile as the ingredients in your fridge.  You won’t be calling for take out after you give this a try.

Hot and Sour Sop

  • 6 cups chicken broth
  • 3 tbsp soy sauce
  • 3 cloves minced garlic
  • 2 tbsp minced ginger
  • 1 tbsp sambal oelek (or any Chinese hot sauce)
  • 1 tsp white pepper
  • 4-5 tbsp rice vinegar (start with 4 and see how it tastes to you)
  • 2 tbsp cornstarch
  • shitake mushrooms
  • thinly sliced red peppers
  • thinly sliced cauliflower
  • slivered snap peas
  • 6 ounces extra firm tofu, cut in small pieces
  • 1 tsp sesame oil
  • green onions, thinly sliced

For a little extra protein, stir in some cooked chicken or pork.

Combine chicken broth, soy sauce, garlic, ginger, hot sauce and white pepper.  Bring to a boil, then simmer.

Stir in vegetables.  Be as liberal with the vegetables as you like, I like to pack the soup with a variety.

Mix rice vinegar with corn starch and stir while pouring the mixture into the pot.  Allow to gently boil and thicken.  If you need more thickening, add a mixture of 2 tbsp vinegar and 1 tbsp corn starch.

This is the point where you really need to taste …. how hot do you like it?  How sour?  Work with the white pepper and vinegar if you need a little more punch in your soup.  Once you like the flavour it is time to work in the eggs.

Whisk egg until creamy, then pour into the soup in a very slow, thin trickle, stirring the pot as the egg goes in to create those little streams that help give you that true hot and sour soup texture.

Garnish with the sesame oil and green onions.  Best served with these amazing scallion pancakes.

Scallion Pancake 9.jpg

Portugese Stew With Pork and Clams

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I haven’t been to Portugal, but I sure do want to!  This aromatic braise melds fields, land and sea, in the most satisfying way.  Grab some crusty bread and you’ve got a fantastic meal.

Portugese stew 2

I had a few of these adorable baby Yukon golds at hand, along with some bell peppers that went in also ….. after all, a stew is intended to help you clean out the fridge!

  • 2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
  • 2 3/4 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 6 garlic cloves, divided
  • 1 cup dry white wine
  • 2 bay leaves
  • 1 tablespoon Pimentón de la Vera dulce (or your favourite paprika)
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 medium-size (9-ounce) yellow onion, thinly sliced
  • 1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
  • 1/2 teaspoon crushed red pepper
  • 2 cups chicken stock or lower-sodium chicken broth, divided
  • 2 pounds baby Yukon Gold potatoes, halved
  • 2 pounds Manila clams or cockles, scrubbed
  • Chopped fresh cilantro, for garnish
  • Lemon wedges and crusty bread, for serving

How to Make It

Step 1

Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.

Step 2

Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade

Step 3

Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.

Step 4

Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.

Step 5

Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.

bread

My “no knead” bread was a gift with this stew, the perfect combo!

Make Ahead

Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.

Suggested Pairing

Robust Portuguese red.
Portugese stew 3

If you should be lucky enough, you will have friends with an amazing bonfire pit to sit around and enjoy your stew, dunking the crusty bread and sipping your beverage of choice.

I spotted this recipe just as we finished making our own Paprika – grilling or smoking, then drying a variety of peppers before grinding them up to enjoy all winter.  This was featured in Food and Wine Magazine, and I’ve copied it exactly as written.  On this particular day we were eating it the same day, so I had to skip the lengthy marinade, and just carried on as it is written, stirring the onions and garlic together after browning the pork.  Everything went into the oven and it wasn’t long before the most magical aroma was filling the house.  We then carted it off, with the bread, to enjoy at our friend’s house with a bonfire.

Beef Stroganoff

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Stroganoff 2

Ingredients

  • 1 1/2 – 2 pounds beef stew meat, in bite size pieces
  • 2 teaspoons Italian seasoning
  • 1/2 tsp fresh cracked black pepper
  • 1 tsp salt
  • 1 tbsp Italian seasoning
  • 1/3 cup all purpose flour
  • vegetable oil
  • 1 cup sliced fresh mushrooms
  • 1 cup thinly sliced onions
  • 1 tbsp minced garlic
  • 2 cups low sodium beef broth
  • 1 tablespoon tomato paste (I keep a tube of tomato paste in the fridge – so useful)
  • 1 tablespoon dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup sour cream
  • 1/3 cup fresh herbs (parsley, chives, oregano)

 

  • 12 ounces broad egg noodles – cooked according to package directions

(you could use any noodle really, but egg noodles are traditional with stroganoff)

Preheat oven to 325.

Combine flour with salt and pepper.  Lightly coat beef pieces in seasoned flour (I like to put it all in a bag and give the beef a good shake).  Reserve seasoned flour.

Heat oil (just enough to coat the bottom of the cooking vessel) in Dutch oven (or any heavy bottom pot with a good fitting lid.  When oil is just starting to shimmer add beef pieces.  Don’t overcrowd the pan or the meat will steam instead of getting a light crust.  You may have to do this in batches.

Set browned meat aside and if needed, add a bit more oil to the pot;  saute onions, garlic & mushrooms.  Once the vegetables have softened add 2 tbsp of the seasoned flour mixture and cook for 1-2 minutes.

Combine beef broth, tomato paste, dijon mustard and Worcestershire sauce and pour into pot.  Stir gently to release any bits from the pan and allow sauce to thicken …. then add the beef back in.  Stir to combine.

Slow roast at 325 for 1 1/2 hours, until the beef is fork tender.  (This is pretty forgiving … don’t have that long?  Go for 350 for an hour.

 

 

Asian Style Salmon

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In just a few minutes you can pull this together, serve it with a salad and it is a simple easy dinner that you will want on repeat!

Asian Salmon 2

This is the most delicious dish – and the simplest!  A few minutes to prepare, a few more to cook and you are done!  The flavour is just exquisite!  I used parchment instead of foil tonight – either works well.

  • 3 cloves garlic, minced
  • 1/4 cup honey
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • Freshly ground black pepper, to taste
  • 2 pounds salmon
  • 2 green onions, thinly sliced
  • 1/2 teaspoon sesame seeds
Asian Salmon 1

Whisk these few ingredients together and everything is ready in minutes.

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
  2. In a small bowl, whisk together garlic, honey, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
  3. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
  4. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with green onions and sesame seeds, if desired.

This recipe came from “damndelicious” and it certainly is!

 

Lemony Greek Chicken Thighs

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Greek chicken 4

So delicious – olives, caper berries, sweet onions and tender chicken thighs …… you will be licking the pan, at least Leah did!

This is one of those “guideline” recipes.  I’m going to go ahead and give some amounts, but feel free to adjust to whatever you have on hand, or whatever your taste buds are asking for!

  • vegetable or peanut oil
  • 8 boneless, skinless chicken thighs
  • 1/2 large lemon, halved, then sliced
  • 4 garlic cloves, smashed lightly then halved
  • 1/2 large sweet onion, sliced
  • 1/2 cup mixed olives (I used kalamata, stuffed green & caper berries)
  • 2 tbsp of sliced sun dried tomatoes
  • generous handful of minced herbs (today I used parsley, oregano & thyme)
  • Salt & pepper to taste
  • Splash of good dry white wine

Season chicken thighs with salt and pepper.

Bring cast iron skillet up to a moderate temperature, add just enough neutral oil to generously coat the pan.  As soon as it starts to shimmer, add chicken thighs. Try not to overcrowd the pan as you want to get a nice sear on the chicken pieces.

Turn once they release easily from the skillet.  Once the second side has seared, remove from the heat.

To the same pan, add a splash of white wine and the onions, garlic, lemon & sun dried tomatoes.  Saute until the onion is translucent and just starting to soften.  Add the herbs and nestle the chicken back into the skillet.  Scatter olive mixture in amongst the chicken and put the whole skillet into an oven at 375 for 30 minutes.  Watch carefully and if you think the chicken is browning too quickly – cover with tinfoil so it cooks through.

Remove from heat, if desired finish with a squeeze of fresh lemon juice and a splash of your best olive oil.

Bang Bang Shrimp

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This is delicious, which makes it a winner in my books!  The biggest bonus is that the whole dish comes together very quickly with ingredients that you likely have in your kitchen anyway.  The dipping sauce is a bit sweet, a bit spicy and a bit tangy from the yogurt.

Bang bang shrimp 4

Grilling these outside would have been perfect, but the rain changed that plan!

INGREDIENTS

  • 4 tablespoons plain Greek yogurt
  • 3 tablespoons sweet chili sauce
  • 1 teaspoon Sriracha sauce
  • 1 tbsp minced chives
  • 1 pound shrimp (raw, peeled and deveined)
  1. Mix together the first four ingredients and set aside.
  2. Thread shrimp on skewers (if using wooden skewers soak in water for 30 minutes first).
  3. Brush the shrimp with some of the sauce and leave the rest for dipping after they are cooked.
  4. Grill shrimp until just cooked through – it only takes a few minutes so watch carefully to be sure they are’t overcooked.
Bang Bang Shrimp 1

I’m sure you have all these ingredients on hand, and the dipping sauce is amazing to just keep on hand so make enough for leftovers.

 

Bang Bang Shrimp 2

Smooth, creamy and absolutely delicious.

Bang bang shrimp 3

Grill just until cooked through – today it had to be on a grill pan because it was absolutely pouring out there!

If you’ve had these at a Chinese restaurant they are usually deep fried in a light batter, and the dipping sauce is a lot heavier – made with mayonnaise.  I prefer this version made with greek yogurt, and I bet you will too!