Ingredient: garlic, minced

Char Siu Chicken

Char Siu has been around for many years and was generally roasted over a fire. Nowadays, you can BBQ it, pan fry, bake or broil/grill it. No matter which way you choose to cook char siu, the shiny red glaze gives it a very unique look and flavor. Char siu doesn’t have a lot of fancy ingredients or complicated procedures. Instead, it pairs a tasty marinade with a lean cut of quality meat for a super good meal.

Char siu chicken is a sweet and savory dish of chicken that’s marinated and cooked in the style of the traditional Chinese barbecue pork dish, char siu. The chicken is marinated and placed on wooden skewers. It’s cooked until tender but not falling apart. The use of the skewers changes how the meat cooks. It should heat slowly and evenly from all sides.

The char siu marinade is very distinctive in its flavor …  classic Chinese. It has a lovely depth of flavor, it’s sweet and savory, and a hint of Chinese Five Spice Powder flavor that makes this distinctly Char Siu. 

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 Char Siu Chicken
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Keyword char siu chicken
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Marinade
Chicken
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Instructions
  1. Place marinade ingredients in a large Ziplock bag & mix to combine.
  2. Cut chicken into bite size or leave as individual large pieces & thread onto skewers. Carefully place chicken in bag & seal, turning to coat chicken. Marinade for 3 – 24 hours. Soak bamboo skewers prior to using.
  3. Preheat oven to 425 F.
  4. Remove skewers (reserve marinade) from Ziplock bag & lay across a foil lined, rimmed baking sheet. Roast for 10 minutes then remove from oven & baste with some of the excess marinade. Return to oven to continue roasting, basting another couple of times before chicken is completely cooked. Be sure not to overcook thighs so they are nice & moist.
  5. Prepare rice while chicken is roasting. When chicken is cooked, transfer rice & chicken to a serving plate & sprinkle with green onions.
Recipe Notes

• Alternately you can grill the chicken over medium-high heat for about 6-7 minutes per side. Watch carefully as they can easily burn due to the sugar in marinade.

Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce

CELEBRATING FATHER’S DAY!

Father’s Day is celebrated on many different dates around the world. It gives us the opportunity to thank or reflect on that special person we call ‘Dad’.

The imprint of a father remains forever on the lives of his children. For daughters, he is the standard against which she will judge all men. To a son, he is his first hero.

Fathers are some of the most unsung, unpraised and unnoticed valuable assets of our society. Growing up, I recall that wonderful feeling of being very protected by our father.

Both of our fathers are no longer with us, but we will always hold dear fond memories of them. It seems a father’s love and influence are never fully appreciated until they are no longer with you.

Today, I’m making a ‘surf & turf’ meal which I think they both would have enjoyed.

Surviving and evolving through the centuries, ‘Surf & Turf’ has more than withstood the test of time. It’s easy to call something a classic, but when a dish is as ubiquitous and widespread as surf and turf, how could it not be a classic? What helps its ubiquity and popularity is that it technically can be a combination of any red meat and seafood, though lobster and steak are the most popular. 

There are other pairings for surf and turf besides filet mignon and lobster or crab. You can pair a filet mignon with large shrimp or pair scallops with a strip steak such as the New York Strip. You may also want to try pairing a strip steak with lump crabmeat, which gives you both sweet and savory flavors.

The origins of surf and turf are debated, but the dish likely originated in a coastal community in the United States. The earliest known citation of the term was in the Los Angeles Times in 1961. 

Truly a dish that, at its most basic, implies a special occasion. 

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 Steak & Shrimp Roll-Ups w/ Gorgonzola Sauce
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Keyword steak & shrimp roll-ups w/ gorgonzola sauce
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Steak / Shrimp
Gorgonzola Sauce
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Instructions
Steak / Shrimp
  1. Season tenderloin with Montreal steak spice & wrap 2 pieces of shrimp inside. Secure rolls with toothpicks.
  2. In a hot saucepan, brown steak rolls on each side. Remove from pan & set aside. Cover to keep warm.
Sauce
  1. In a saucepan, melt butter & add the sliced mushrooms. Sauté them for about 5 minutes, stirring occasionally until the liquid evaporates.
  2. Once the liquid is mostly gone, add the Worcestershire sauce & garlic. Stir to cook for 1 minute, add the room temperature cream & then the crumbled Gorgonzola.
  3. Stir in parsley & return steak/shrimp rolls to pan. Cook an additional 5-6 minutes or just until steak is cooked to your liking.
  4. These rolls are nice to serve over rice which can be prepared ahead of time.

Peachy Chicken

The original Peachy Chicken recipe has been printed on the back of the Heinz Malt Vinegar bottle for many years. Peaches paired with chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just amazing.

Malt vinegar transforms simple baked chicken into something incredibly special! Made from malted grains of barley, malt vinegar has a tart flavor and can help to enhance the flavors of other foods it is paired with. It is best known for topping fish and chips.

Malt vinegar is produced from the same grains that are used for making beer, and so it has a similar lemony, nutty, and caramel flavor profile as malted ale. It can range in color from light to dark brown while some distilled varieties are clear.

Usually found in condiment or bakery aisles at the grocery store, it’s become a culinary mainstay in British and Canadian cuisines.

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 Peachy Chicken
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Course Main Dish
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Course Main Dish
Cuisine North American
Keyword peachy chicken
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Instructions
  1. In a large skillet, brown the chicken thighs, onion & garlic in the oil.
  2. Combine the reserved peach juice, orange juice concentrate, vinegar, brown sugar, red pepper flakes (if using), basil, salt, cloves, cinnamon & pepper. Pour over browned chicken mixture. Cover & simmer 25-30 minutes or until chicken is cooked through.
  3. Add peaches; heat. Combine cornstarch & water; stir into sauce. Heat, stirring, until sauce is thickened.
  4. Serve chicken & sauce over rice.
Recipe Notes

• If malt vinegar is not available, try using apple cider vinegar as a substitute.

Yaki Udon w/ Shrimp

Yaki Udon is a wok-fried Japanese udon noodle dish. Born from postwar ingenuity, Yaki Udon (literally ‘fried udon’) is a celebrated Japanese stir-fry dish with a history rooted in the resourcefulness of the mid-1940s. 

The dish’s creation is widely attributed to a small restaurant named Darumado in Kokura (modern-day Kitakyushu), shortly after World War II.  In 1945, food was scarce across Japan. The owner of Darumado wanted to serve yakisoba (fried buckwheat noodles), but proper soba noodles were unavailable due to rationing and shortages, so he decided to use dried udon noodles (which were more readily available) as a substitute for the missing soba.

The improvised dish, stir-fried with meat and vegetables in a soy-based sauce, was an instant hit with locals and eventually became a staple of the region. 

While the original version used dried noodles, modern yaki udon is typically made with thick, chewy fresh or frozen udon noodles. Over the decades, it evolved from a ‘desperation’ meal into a popular Japanese pub snack and a standard festival street food.

Shrimp yaki udon is a staple of Japanese comfort food and a global favorite primarily because of its combination of fast, one-pan preparation, addictive textures, and a savory, rich flavor profile that is both comforting and customizable.

Just recently I’ve started incorporating these unique udon noodles into some of our meals and we really have enjoyed them.

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 Yaki Udon w/ Shrimp
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Keyword yaki udon w/ shrimp
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Shrimp Marinade
Sauce
Stir Fry
Course Main Dish
Cuisine Japan
Keyword yaki udon w/ shrimp
Servings
Ingredients
Shrimp Marinade
Sauce
Stir Fry
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Instructions
Shrimp
  1. Marinate shrimp in a bowl & set aside.
Sauce
  1. Whish together stir-fry sauce ingredients in a small bowl & set aside.
Udon Noodles
  1. Place udon noodles in a bowl & fill it with hot or boiling water. Let noodles sit until they are easy to detangle. Then drain & set aside.
Cooking
  1. Preheat half of the vegetable oil in a saucepan over medium heat. Sear the shrimp until they are cooked through (5-8 minutes depending on the size). Remove them from the pan & set aside.
  2. Add more oil to the pan & sauté garlic & green onions until fragrant. Add the cabbage, carrots, mushrooms & peas. Sauté until vegetables start to soften.
  3. Add the udon noodles, cooked shrimp & stir-fry sauce to the pan, Toss & sauté for another 2-3 minutes. Serve.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

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 Pork Tenderloin in Mushroom Sauce w/ Pasta
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Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
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Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
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Pork Tenderloin
Mushroom Sauce
Pasta
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Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

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 Stuffed Mushroom Casserole
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Course Main Dish
Keyword stuffed mushroom casserole
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Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.

Taco Stuffed Sweet Potatoes

CELEBRATING CINCO de MAYO!

Remember those Taco Bell commercials with the slogan, ‘think outside the bun’? Taco-stuffed sweet potatoes are a perfect example of that.

Cinco de Mayo commemorates a regional Mexican military battle that has nothing to do with Mexican independence. It’s kind of the equivalent of Victoria Day in Canada but it has evolved to become a big celebration of Mexican cuisine and culture in the USA and Canada.

The taco as we know it today is a blend of ancient Mexican recipes and international influences. However, before it was known in North America, natives in Mexico were eating a version that looked quite different.

In traditional Mexican cuisine, ground beef tacos are not as common as tacos made with other types of meat preparations. Ground beef tacos with toppings like shredded lettuce, cheese, and sour cream are more commonly found in Tex-Mex or North Americanized Mexican food.

This tender baked sweet potato is stuffed with spicy, juicy, ground turkey and tomatoes then topped with grated cheese. No bun (or tortilla) required on this Cinco de Mayo.

Native to Central and South America, sweet potatoes are some of the oldest vegetables on the planet. Distantly related to commonplace, starchy Russets and Yukon Golds. Western markets have tagged some sweet potatoes with the deceptive name ‘yams’ to differentiate the southern from the northern crops. True yams are rough-skinned tubers, related to lilies.

Cinco de Mayo just got an upgrade with all the things you love about tacos inside the deliciousness of a freshly baked sweet potato.

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Course Main Dish
Cuisine Mexican
Keyword taco stuffed sweet potatoes
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Instructions
  1. Pierce the sweet potatoes all over with a fork. Cook in the microwave on HIGH until tender when pierced with a fork, 4 to 5 minutes per side. Let the potatoes rest until cool enough to handle.
  2. Cut the potatoes in half lengthwise. Carefully scoop the flesh out of the potatoes & place in a medium-sized bowl. Reserve the skins. With the back of a fork, mash the potato flesh until most lumps are gone. Stir in the olive oil, ½ teaspoon cumin, ¼ teaspoons salt and ¼ teaspoon pepper. Divide the mashed sweet potato evenly between the potato skins. Place on a baking sheet.
  3. Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey & cook, breaking up with a wooden spoon, until cooked through. Stir in the garlic, chili powder, remaining ¾ teaspoon cumin, oregano, paprika, & remaining ⅛ teaspoon salt & pepper. Cook for 1 minute. Stir in the crushed tomatoes.
  4. Preheat the broiler. Spoon the turkey mixture into each sweet potato skin. Top each with 1 tablespoon grated cheese. Broil until the cheese is melted, about 30 seconds. Garnish with sliced green onions. Serve.

Corn Gnocchi w/ Pork, Zucchini & Mushrooms

The other day when Brion & I had time to do a walk-about through Winners, we noticed some ‘corn’ potato gnocchi. Being gnocchi lovers we decided to give it a try. Of course, you might know I would inevitably have to research the company before making it just for interest’s sake…..

The corn potato gnocchi from Siena Artie are crafted using rehydrated potatoes (70%), corn flour, potato starch, corn starch, rice flour, salt, and acidity regulators.

The inclusion of corn flour and starch instead of wheat is designed to provide a gluten-free alternative that retains the traditional texture and flavor of Italian potato gnocchi. These gnocchi are produced in Italy, emphasizing a ‘traditional Italian recipe’. 

The corn potato gnocchi produced by Siena Artie is a modern commercial adaptation of a traditional Italian staple that traces its roots back centuries. While Siena Artie specifically markets these products as being made from old Italian family recipes, the use of corn and potato reflects the broader history of the dish. 

Gnocchi originated in Roman times, originally made from a semolina porridge-like dough mixed with eggs. Potatoes were introduced to Italy in the 16th century but only became the ‘star’ ingredient in gnocchi in the late 19th century. This shift occurred largely because potatoes grew more easily in the cooler climates of Northern Italy than traditional grains.

The inclusion of corn (maize) or corn meal in gnocchi is a regional variation found throughout the Italian peninsula. Like potatoes, corn became a vital substitute when wheat was scarce or too expensive for small landowners. 

Siena Artie’s recipes often use approximately 70% rehydrated potatoes, adhering to the 19th-century standard where mashed potatoes became the foundation of the dough.

By offering variations like whole wheat or corn-based gnocchi, the company mirrors the historical ‘cucina povera’ (poor cuisine) tradition of using whatever local starch—such as chestnut flour, breadcrumbs, or corn—was available.

While traditional gnocchi were hand-rolled—a time-consuming process often saved for Sundays or special occasions—Siena Artie provides a shelf-stable or vacuum-sealed version that maintains the classic ribbed texture designed to hold sauce. 

I crafted a recipe using a pork/beef combo along with some of our favorite veggies to go with the corn/potato gnocchi. This is what developed.

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 Corn Gnocchi w/ Pork, Zucchini & Mushrooms
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Course Main Dish
Cuisine Italian
Keyword corn gnocchi w/ pork, zucchini & mushrooms
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Instructions
  1. Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer & cook on one side for 2-3 minutes until browned & toasted. Shake the pan to toss the gnocchi & continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate & set aside.
  2. Preheat oven to 350 F.
  3. Turn the heat to high & return skillet to stove. When the pan is hot, add the pork/beef combo & season with salt, pepper, cumin, paprika & mustard powder. Stir-fry for a few minutes until the meat starts to turn brown. Add the leeks, mushrooms, zucchini, corn & garlic. Cook, stirring occasionally, until meat is cooked & veggies are tender-crisp. Drain if necessary.
  4. Add the tomatoes, broth, gorgonzola cheese & gnocchi back into the skillet. Stir to combine. Pour mixture into an 11 x 7-inch casserole dish. Top with remaining cheese.
  5. Cover with foil & bake for 20 minutes then remove foil & continue to bake another 10 minutes or until bubbling. Remove from oven & top with sliced green onions. Allow to cool for 5-10 minutes then serve with some crusty bread.

Beef Noodle Stir Fry

The concept of combining beef, noodles, and stir-frying is a natural result of the widespread availability of these ingredients and the efficiency of the cooking method in Chinese cuisine. Specific ‘beef noodle stir-fry’ recipes vary widely by region, reflecting a long history of culinary evolution rather than a single point of origin. 

Udon noodles are used in beef stir-fry because their thickness allows them to soak up large amounts of stir-fry sauce, ensuring every bite is full of flavor. The noodles have a satisfyingly chewy and ‘meaty’ texture that holds up well to high heat and makes them excellent at absorbing flavorful sauces without becoming soggy. Because they are thick and filling, they make a very satisfying base for a beef stir-fry, especially when combined with other ingredients like vegetables and protein.

Many udon noodles, particularly frozen versions, are pre-cooked and can be added to the stir-fry with minimal preparation, making them a great option for quick weeknight meals. 

This is an easy version of beef noodle stir fry, but the taste is really good!

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 Beef Noodle Stir Fry
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Keyword beef noodle stir fry
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Other Ingredients
Course Main Dish
Cuisine Chinese
Keyword beef noodle stir fry
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Sauce
Other Ingredients
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Instructions
Sauce
  1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake & ground black pepper; set aside.
Stir Fry
  1. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add beef & onions. Cook, flipping once, until browned, about 3-4 minutes; set aside.
  3. Stir in mushrooms, broccoli & carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef & soy sauce mixture until well combined, about 2-3 minutes.
  4. Serve immediately.
Recipe Notes

Udon noodles are a type of thick, chewy Japanese noodle made from wheat flour, water, and salt.

Egg Roll Soup

Egg roll soup is a modern culinary creation that reimagines the flavors of a traditional Chinese American egg roll in a deconstructed, liquid form, aiming to capture the flavor profile of the fried appetizer (typically cabbage, carrots, and pork or sausage) without the labor-intensive wrapping and deep-frying process.

The North American egg roll itself was invented in New York City in the early 1930s as a variation of traditional Chinese spring rolls. While some traditional, Chinese-influenced soups use similar ingredients (like egg drop soup), egg roll soup specifically mimics the savory, cabbage-heavy filling of the North American-born fried egg roll. 

The soup gained popularity in the 2010s as part of the ‘deconstructed’ food movement and the rise of specialty diets like Paleo, Keto, and Whole30. Just as modern egg rolls often contain no egg in the filling, egg roll soup rarely includes eggs, instead focusing on the savory-umami profile created by sesame oil, garlic, and ginger. To mimic the crunch of the missing wrapper, many versions are topped with fried wonton strips or crispy noodles.

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 Egg Roll Soup
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Course Main Dish
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Keyword egg roll soup
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Course Main Dish
Cuisine Chinese
Keyword egg roll soup
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Instructions
  1. In a large pot, heat vegetable oil over medium heat. Add the ground pork (or chicken) & cook until browned, breaking it up with a spoon.
  2. Add the onion, garlic & grated ginger to the pot. Sauté for 2-3 minutes, until fragrant & the onion is softened.
  3. Stir in the shredded cabbage & carrots, cooking for an additional 2 minutes until the vegetables begin to soften.
  4. Pour in the chicken broth, soy sauce, rice vinegar, sesame oil & black pepper. Bring the soup to a simmer over medium heat.
  5. If desired, add red pepper flakes for a spicy kick. Simmer the soup for 10-15 minutes until the vegetables are tender & flavors are well combined.
  6. Serve hot, garnished with sliced green onions.