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IPA, Mustard, and Cheese Twist Bread

14 Aug

Ohhhh so good. All my friends have been asking for this recipe and I’ve been quite lame and long to respond. But I am here nonetheless to post!

The original idea of the recipe comes from smittenkitchen.com, I’ve adapted the recipe a bit to make for a curious twist in the bread. Easier and quicker preparation.

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Braised Chicken Breast stuffed with Feta & Sundried Tomato

23 Mar

(Did I mention its wrapped in bacon and served with roasted potatoes and Hazelnut Crusted Brussels Sprouts)

Mmm. I love braised chicken, its always a go to. Ever since I met Chicken Cacciatorie I’ve been in love. Bone-in chicken always does quite well with braising, but why not jazz up chicken breast for this easy but impressive eat? You’re next dinner party, perhaps?

You’ll need:

For the chicken:

  • 1 lb chicken breast, sliced thin and pounded flat
  • 1/2 cup to 3/4 cup feta
  • 1/4 cup parmesean cheese
  • 4-5 sun-dried tomatoes in their juices, (or with additional olive oil if they are not preserved in oil)
  • Juice of half a lime
  • Zest of a lime
  • 6 slices of bacon (optional)
  • salt and pepper to taste
  • olive oil for searing
  • twine for tying

For the Brussels sprouts:

  • 1lb of Brussels sprouts
  • 2 to 3 T olive oil
  • 1/3 cup of hazelnuts, minced
  • salt and pepper

For The [Gravy] Sauce:

  • 1/2 cup of white wine
  • 1 1/2 cups of chicken stock
    • 2 T butter
    • 2 T flour
    • 1 t group savory, or whatever seasoning you fancy

Directions:

Brussels Sprouts to be baked with Chicken

  1. Preheat oven to 350*F
  2. Mince hazelnuts and set aside
  3. Halve brussels sprouts and set aside
  4. In a tupperware container, add brussels sprouts, hazelnuts, olive oil and salt and pepper, and toss to coat.
  5. Place on a non-stick tray and cook with chicken (below) in a 350*F oven for about 20-25 minutes.

Chicken

  1. Preheat oven to 350*F
  2. Slice your chicken breasts if necessary, and smack them smartly until flattened.
    IMG_3983
  3. In a bowl or food processor, mix sundried tomatoes, olive oil, cheese, lime and zest until ingredients create a fine grain that forms when squeezed together.
  4. IMG_3984
  5. Place your chicken on wax paper or parchment and spread a drop of olive oil on each and flip over.
    IMG_3985
  6. Season the flip side with a hint of salt and pepper. Divide the cheesy sun-dried tomato mixture on the chicken breasts and press it down firmly.
  7. IMG_3986
  8. Carefully, or perhaps even with the help of a friend, roll each breast up tightly (rolling lengthwise) and securing with twine.
  9. IMG_3987
  10. In a hot pan, heat a table spoon of olive oil and sear the chicken on all sides until brown. Don’t concern yourself whether the chicken is fully cooked, it will be baked thoroughly in the following steps.
  11. IMG_3988
  12. If you dare (I would recommend), wrap each chicken in 1 or 2 slices of bacon.
  13. Place the chicken in a baking dish, and add wine and stock. Cover with a tin foil.
  14. Bake for around 35 minutes or until cooked.
  15. IMG_3992
  16. Serve with Brussels sprouts and enjoy!
  17. IMG_3990

Gravy

  1. After you cook your chicken, reserve the chicken stock and wine mixture for gravy.
  2. In a man on medium heat, melt butter.
  3. Add flour and whisk until combined.
  4. Slowly, add wine & stock mixture
  5. Allow to bubble and thicken. Add salt to taste. Serve with the chicken. :-)

Green Beans with Honey and Sesame Seeds

13 Jul

I love Asian Fusion. I think its because this past year I lived in China Town and my closest grocery stores were all Asian grocery stores. Whether or not that was the case, my roommates and I have found out honey goes well on EVERYTHING, including Asian dishes. We’ve made these beans with a butter-honey and slivered almond type of dressing, but in the spirit of our Asian Fusion dinner I decided to go with the sesame seeds.

You’ll need:

  • 1/2 lb of green beans
  • 3 T butter
  • 1 clove garlic
  • 2T honey
  • many sesame seeds
  • Salt and pepper

Directions:

  1. Bring a pot of water to a boil.
  2. Once boiling, throw the green beans in and blanch them for about 3-5 minutes. Pour them out over a collander or seive and set aside to cool for a moment.
  3. In a pan over medium heat, warm the butter and garlic until melted. Add honey. Then, add green beans.
  4. Toss the green beans in the melted butter and honey mixture for several minutes. Once the mixture has covered the green beans, sprinkle with sesame seeds. Serve immediately.

Better yet, serve with scallops!

Sweet Potato and Carrot Fritters

9 Jun

The perfect summer side dish! These are quick and easy to whip up, and very refreshing served with this yogurt-salsa sauce.

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Citrus Summer Greek Dressing

19 May

I saw something like this at a local grocery store in a sampling station. Using my trusted taste buds I tried to recreate it the best I could. Here it is!

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Leek Galette

19 May

Adapted from Spoon Fork Bacon

For the Dough you’ll need:

  • 2 cups of flour
  • 1/3 cup cream cheese
  • 2/3 cup of butter
  • 2 T milk
  • 2 t baking powder
  • 1 t salt
  • 1 t honey
  • Additional flour for sprinkling

For the Filling you’ll need:

  • 1/3 cup of tzatziki
  • 1 egg
  • 2 leeks, chopped
  • 4 strips of bacon, cooked and chopped
  • 2 T butter
  • 2 t brown sugar
  • salt and pepper

Directions for dough:

  1. Preheat oven to 350*F
  2. Place flour, salt, and baking powder in a bowl.
  3. Cut butter and cream cheese into small cubes and place them in the bowl.
  4. Mix well with a hook attachment to a mixer or simply with your hands.
  5. Add milk and honey and continue until you’ve formed a dough.
  6. Spread flour on a cutting board and on rolling pin. Roll out dough until its around 10-12″ wide
  7. Move crust to a baking pan.

For the Filling:

  1. Melt butter and brown sugar in heavy pan over medium high heat
  2. Add leeks and bacon and cook until caramelized
  3. In a separate bowl, whisk egg and tzatziki. When leeks and bacon are cooked, add to the bowl.
  4. Add some salt and pepper to taste.
  5. Pour this thick mixture over the middle of the galette crust and fold crust onto itself.
  6. Place into oven for around 25-30 minutes and serve.

Slivered Garlic Potatoes

13 Apr

So aesthetically pleasing! These potatoes are very fun and very savory, and make a great side dish.

You’ll Need:

  • 3 medium sized potatoes
  • 3 cloves garlic
  • 3 T butter/ olive oil
  • sea salt

Directions:

  1. Preheat oven to 400*F
  2. Wash and scrub each potato, and cut thin slices into the potato. Each slice should cut half way through the potato. Sliver cloves of garlic as seen below.
  3. Carefully, slide slices of garlic in between the slices made in the potato
  4. With the openings now made in the potatoes, new room has been made to get butter down in those crevices. I put butter on my potato, but used olive oil for my roommate who’s lactose intolerant. Use whichever one you like.

    OR
  5. Then, sprinkle with some sea salt. Place in your preheated oven and cook for around 30 to 35 minutes. Serve and enjoy!

White Wine and Turmeric Mussels

13 Apr

Ohhhh Mussels, so delicious. They’re so easy and fast to make.

Did you know?

Mussels have more iron than red meat.

If you are cutting red meat out of your diet, this is a great option to maintain your iron. Also, at $2 a lb (at least, here in Toronto) they are a relatively inexpensive way to get protein without damaging your wallet.

You’ll Need:

  • 1 pound of mussels, washed and scrubed

For THE {White Wine Turmeric} SAUCE:

  • 1 cup of white wine (or chicken stock)
  • 2 cloves garlic, minced
  • 4 T butter
  • 1/2 a lemon, juiced
  • 2 t turmeric

Directions:

  1. First, put garlic, butter, and lemon in a large non-stick saucepan on medium heat. Cook until garlic is fragrant and butter is melted.
  2. Then, add the wine/stock to the mixture. I recently found out the key to making these right: When cooking mussels, you need to conserve the natural juices that they release when opened by making sure they are not submerged in liquid.
  3. Carefully, add your mussels into the pot.
  4. Turmeric… I have an unearthly love for this spice. It’s known for turning things yellow, and was used as a dye back in the day. Turns your food yellow too. If you don’t have turmeric, consider purchasing- its the cheap man’s solution to saffron, great for paellas and anything Persian. Also- its just fun. Add some to  your mussels.
  5. All you really have to do now is cover the mussels. Like a nice friend, they’ll open right up for you. If any of the mussels don’t open up to you, they’re bad. Discard them. Only friendly mussels allowed.
  6. Mmmm. They’re ready to serve after they’ve opened, so just pour the mussels with juices into a bowl.
  7. Scoop up some of your broth with each mussel, and enjoy!

Baked Cajun Sweet Potato Fries

1 Mar

You’ll need:

  • 1 large sweet potato
  • large bowl
  • ice cubes
  • cold water
  • olive oil
  • salt
  • pepper
  • cajun seasoning

For THE SAUCE:

Directions:

  1. Preheat your oven to 375*F
  2. Cut the tip of your sweet potatoes so that it will stand up straight; I do this to make slicing sweet potatoes easier. This way it won’t roll around under your knife. 
  3. Next, when your sweet potato has been sliced, place the fries in a large bowl of water and ice for about a half hour to an hour to remove some of the starch. This will help to make the fries softer on the inside!
  4. After the fries have soaked, place them in a tupper ware or a large plastic bag with olive oil, and shake them around until coated. Finally, place them on a baking tray, cover with cajun seasoning, salt, and pepper, and bake for about 30 minutes.
  5. Then Enjoy! Try this with Jamie’s Avacado-Lime Aoili sauce, so good!

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