Sunday, 26 July 2020

Chicken Thighs Baked with Lemon & Prosciutto

Chicken thighs in baking dish, sprinkled with lemon rind
Cooked thighs ready to serve
Serves 3-4


8 boneless, skinless chicken thighs, trimmed of fat
2 TBS olive oil
1 TBS fresh lemon juice
rind of one lemon, finely grated
4-6 slices of prosciutto, chopped into 1/4 inch pieces
2 tsp of porketta seasoning, (see below)
     or your favorite chicken seasoning
1/4 cup chopped, pitted kalamata olives (optional)
salt & pepper


Mix the olive oil, and lemon juice in a small bowl. Trim the chicken pieces.
Place them on a shallow baking dish and pour the olive oil/lemon mixture over them.  Toss a few times and place the chicken pieces smooth side up.  Sprinkle with the seasoning and prosciutto pieces. Top with the fresh lemon rind.

Bake at 375F for about 8 - 12 minutes till just done.  Do not over cook.  Let sit 5 minutes before serving.  Serve with potatoes and green beans/carrots.  This dish also goes well with a side dish of pasta with tomato sauce.

Porketta Spice Mix:

1/4 teaspoon garlic powder
3 TBS dill seed
1 TBS fennel seed
1/2 tsp oregano 
1 tsp lemon pepper 
1/4 tsp onion powder 

Chickpea Salad with Fresh Herbs & Green Onion

Chickpea Salad with Parsley & Coriander 
Serves 4 - 6


1/2 cup plain full-fat Greek Yogurt (Face) or Vegan Substitute
3 TBS Mayonnaise or Vegan mayo
2 TBS lemon juice
1 1/2 tsp Dijon mustard
1 teaspoon of kosher salt (or less)
1/2 tsp of black pepper
2 TBS finely chopped fresh dill, plus more for serving
  Or 2 TBS fresh Coriander, finely chopped
2 TBS finely chopped fresh parsley, plus more for serving
3 15-oz cans of chickpeas, rinsed *
1 cup finely diced celery (about 3 stalks)
1/2 cup thinly sliced green onion, white & green parts (2-3 scallions)


In a small bowl, combine the yogurt, mayonnaise, lemon juice, mustard, salt & pepper.  Whisk until smooth, then add the dill or coriander, and parsley and stir to combine.  Set aside.

Place the chickpeas in a large bowl and using a fork, lightly mash about 1/3 of them.  Add the celery and green onions and toss.

Pour the dressing over the salad, toss well, and set aside at room temperature for at least 30 minutes before serving.  Sprinkle with more dill/coriander and parsley and serve.  You can store it in the refrigerator for up to 2 days.  Let sit at room temperature for about 30 minutes before serving.

This recipe is adapted from the NY Times recipe website.

*  The first time I made this, (photo) I used only 1 can of chickpeas...(my mistake!) which made the salad very crunchy with all the celery and green onion - but I thought it was delicious! I did cut down on the salt & pepper and perhaps would only use 1 TBS of lemon juice next time. You could always add more to taste.
It had a nice consistency like a potato salad without the potatoes.

Sunday, 12 July 2020

Artichoke Bites

This is an easy recipe from Canadian Living Magazine.  Great for entertaining!

Serves 4 - 6


1 small jar of marinated artichoke hearts (6 oz.)
1 onion finely chopped
1 large clove of garlic, minced
6 eggs - well-beaten
1/4 cup fine dry breadcrumbs
1/2 tsp. salt
1/4 tsp oregano
dash of Tabasco sauce
freshly ground pepper
2 cups of grated old white cheddar cheese (1 8-oz package)


Measure 1/4 c of the marinade from the jar of artichokes and put into a medium skillet.  Discard remaining marinade from the jar and chop the artichokes into 1/2 inch pieces.
Heat marinade in a skillet and cook the onion and garlic until soft, about 5 minutes.
In a medium bowl, beat the eggs.  Stir in onion-garlic mixture, breadcrumbs, salt, oregano, a few drops of Tabasco, and pepper to taste.  Add the cheese and then add the artichokes.

Spoon into a buttered 8-inch square glass baking dish.  Bake at 325F for about 30 to 35 minutes until set. Let cool for a few minutes, then cut into squares and serve.  This recipe can be prepared a day or two in advance and reheated.  Store wrapped in plastic in the refrigerator.

Makes 24 squares.

Friday, 3 July 2020

Crock Pot Ribs

This recipe is from a Youtube video Harry sent me and said 'try this!'  They were excellent!
I think you can make the rub as detailed or just use your favorite rub. There are directions on how to lay the ribs in the crock pot. "Thick side down and ribs (bone) in the center" It worked very well.


Pork Back Ribs - one or two racks depending on your family.

Rub - either purchased, or prepared as per the video.

Rub the racks and cut them in half to fit the crock pot.

Put them in the crock pot and set it on high for 6 hours. Nothing else is put in the crock pot.
After they are done, brush them with a bbq sauce and then broil them for 1-2 minutes if you like. Brush lightly with barbecue sauce.

Tuesday, 2 June 2020

Roasted Salmon with Mustard & Balsamic Sauce

This recipe is from JP Guerin, Executive Chef on the Rocky Mountaineer. We did this tour via train through the Canadian Rockies in 2018 and it was fabulous. I actually remember this salmon dish we had for lunch - memorable!

Here's the link to the Chef's video for reference:

Roasted Salmon with Mustard & Balsamic Dressing

Roasted Salmon with mustard & balsamic vinegar sauce.

Serves 4


4 Salmon Fillets (portioned - about 6-8 ounces each)
2 TBS olive oil
Salt & pepper

Seasonal vegetables of your choice such as green beans,
mushrooms, peppers, cooked potatoes.

1 Fennel bulb, shaved
Juice of 1 lemon
Parsley or coriander for garnish

Mustard Seed Vinaigrette: 

2 TBS whole grain mustard
3 TBS balsamic vinegar
3 TBS extra virgin olive oil


Preheat oven to 400F.

Portion the salmon, leaving the skin on.
Lightly oil a baking pan, and lay the salmon skin side down. Salt & pepper.
Bake for 8-10 minutes.

Heat a skillet to medium and add olive oil. Gently fry the vegetables together, adding the cooked potatoes last. Keep warm.

To prepare the vinaigrette, mix the mustard and balsamic vinegar together in a small bowl. Gradually whisk in the olive oil.

To serve, place the vegetables on a plate.  Serve the salmon on top of the vegetables, drizzled with the dressing.  Top with the shaved fennel & lemon juice and garnish with a sprig of parsley or coriander.  The vegetables should be warm, the fish hot and the dressing cold.

I used Joe Beef's Smoked Apple Mustard in this recipe. (Canadian product).

Monday, 1 June 2020

Peanut Butter Cookies - Version 2

This is another version of the peanut butter cookie without chocolate.  It's from an old cookbook our mom and grandmother had when we were growing up! Thanks Cathy for finding this gem!
You can use all shortening, all butter or 1/2 and 1/2.
You can also cut down on the sugar a little if you like.


1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

2/3 cup of smooth peanut butter (all natural - no sugar/salt)
1/4 cup of shortening
1/4 cup of unsalted butter
1/2 cup white sugar
2/3 cup brown sugar
1 egg


Preheat oven to 350F.

Beat the butter/shortening and peanut butter together. Add the sugar and beat till fluffy.
Add the egg and beat another few minutes.
Add the flour, baking soda and salt and mix with a wooden spoon.
Refrigerate the dough until firm (about 1/2 hour or more).

Using a small scoop, or tablespoon, shape the dough into balls and place on an ungreased cookie sheet. Flatten with a fork dipped in flour, or water to create the pattern.

Bake 12-15 minutes in a 350F oven. Do not over bake. Cool on cookie sheets for 10 minutes, then transfer to a wire rack.

* You can use all butter instead of the shortening.

Vietnamese Spring Rolls

These spring rolls can be vegan by simply omitting the cooked shrimp and using more veggies.  The secret is softening the rice paper for 10-12 seconds only (one at a time). If they are too soft, they tend to tear.  Here is a link to an instagram 'how to' video which shows you how to position the filling and wrap the rice paper into perfect rolls. 


Amounts will vary - you can make 4 or 24 rolls depending on how many you need. 

Romaine or shredded lettuce Leaves 
Cooked rice noodles (vermicelli or any rice noodle) 
Grated carrot 
Sliced cucumber or celery 
Sliced peppers - green/red/orange or yellow 
Fresh cilantro leaves 
Fresh mint leaves 
Cooked shrimp - sliced in half as shown 
Avocado (optional) 
Fresh bean sprouts (washed) optional or in place of noodles 

Satay Sauce, Sweet Chili Sauce, or Soy Sauce & Ginger for dipping 


Have all your ingredients out for assembly. 
Soak the rice paper in warm water for 10-12 seconds according to package directions. Do one at a time - fill it, then do another one. Have a plate ready to put the finished rolls on. 
Place the rice paper on a flat surface like a cutting board. 
Layer the lettuce, noodles, veggies and chopped cilantro as shown at one end of the rice paper. Place the shrimp and mint leaves a bit higher up. Roll the rice paper up, tucking in the sides as you go.  Try to roll tightly - they should be full of the stuffing ingredients. 

Place the rolls seam-side down on a plate. Serve with a dipping sauce. 
You can make these ahead.  Cover with a slightly damp towel, or saran and refrigerate.