CELEBRATING CANADA DAY!
What is it about summer that makes us crave smoky, charred meat? Or has it got something to do with that wonderful barbecue aroma created by cooking outdoors that gets our attention? Whatever it is, its hard to resist.
This is another great barbecue option and can be prepared a few hours ahead or the night before and stored in the fridge. The best thing is it is super simple and quick to prepare.
You’ve heard of risotto, but what about ‘orzotto‘. It’s a spin on the classic dish with orzo pasta rather than rice and it takes very little time to make. I’m serving it here with broccoli and tender pieces of pork seasoned with a zesty Montreal steak spice blend.
Montreal steak spice, also known as Montreal steak seasoning, is a combination of various spices. It is based on the dry rub mix used to make Montreal smoked meat. Although the actual steak spice will vary depending upon the brand or restaurant making it, it is primarily made up of garlic, coriander, black pepper, cayenne pepper, dill seeds and salt.
Coat pieces of pork with oil then season with Montreal Steak Spice, cover it and refrigerate it well in advance before you plan to cook. This gives it time to rehydrate.
These pork fillet skewers not only look incredible but make a great meal for a warm summer evening!
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Pork Skewers w/ Broccoli Orzotto
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Instructions
Pork Tenderloin
In a plastic bag, place Montreal steak spice & 1 Tbsp oil. Add cubed meat & shake well to combine. Place in refrigerator for a few hours or overnight to marinate.
Broccoli Orzotto
In a pot over medium heat, sauté onion & garlic in oil. Add the orzo & 2 cups of the broth. Bring to a boil & let simmer for 6 minutes, stirring frequently with a wooden spoon. Add the broccoli & remaining broth. Continue cooking for 6 minutes or until the orzo is al dente & the broccoli is JUST tender. Remove from heat & add parmesan & lemon zest. Season with salt & pepper if you desire. Allow to rest for 2 minutes before serving.
Grilling
Preheat the grill on high heat. Thread each skewer with 6 pieces marinated pork.
Place the skewers on the grill for 8-10 minutes, turning every 2-3 minutes until all sides are lightly charred and pork is cooked through but not OVERCOOKED.
Remove from grill & sprinkle with fresh dill. Serve with broccoli orzotto.
Recipe Notes
- You can prepare the orzotto a day ahead & refrigerate. It is just as good reheated if your short of time on BBQ day.
HAPPY ST. PATRICK’S DAY!
St. Patrick’s Day is a funny thing here in Canada. It’s the one time each year that people seek out green food and drinks, everything from shamrock shakes, a green bagel, or green beer are part of our version of this holiday.
And what’s funnier, is that this holiday is a very different experience in Ireland. At least that is what I have been told by people who live there. They don’t do all the ‘crazy green stuff’ like we do, if they celebrate it at all.
Green food has been getting more and more ‘creative’ on this particular holiday. Clean eating, green foods like spinach, avocado and broccoli for example. A walk through the grocery store produce section will provide a variety of examples of just how many green foods are available to use in meals and snacks.
In the spirit of St. Patrick’s Day, I wanted to incorporate some green food in our supper meal. What better excuse could I have to make some broccoli pizzas!
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Zesty Broccoli & Smoked Cheddar Pizza
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Instructions
Herb Sauce
In a saucepan, combine butter, cream cheese, milk, garlic & onion powder, basil, oregano, salt & pepper. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy.
Toppings
Slice grape tomatoes in half lengthwise & marinate in zesty Italian dressing.
Prepare broccoli florets. Steam in microwave dish for about 2 minutes. Drizzle with zesty Italian dressing.
Shred cooked chicken & grate cheese.
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Spread herb sauce over Naan breads & top with shredded chicken. Divide cheese evenly between the 4 Naan breads.
In the center of each pizza lay 6 marinated tomato halves. Place the florets in a circle surrounding them sprinkling veggies with black pepper.
Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.
The rustic and humble russet potato is a wonderful ingredient just waiting to be transformed in some mouthwatering and unique way. Many of my favorite recipes are those that make use of simple ingredients to create a full-blown meal filled with an abundance of coziness and comfort.
Salmon stuffed potatoes are a healthy dish that potato lovers will enjoy either for lunch or dinner. Broadening our horizons and experimenting with ‘stuffing’ that give you a whole meal in one big baked potato is well worth it. Think about it: you have veggies, protein and carbs packed into one easy-to-eat and delicious package, ideal for dining solo or serving numerous people.
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Lemon-Dill Salmon Stuffed Potato
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Instructions
Preheat oven to 400 F. Line a baking sheet with foil; place a wire rack over the baking sheet.
Place the potatoes in a bowl & drizzle a bit of oil over them; sprinkle with salt & pepper. Rub oil/seasoning into their skins. Place the potatoes on the wire rack & bake for about 70 minutes or until tender when pierced with a knife. Remove from oven & allow to cool just until they can be handled. Roast salmon fillet at the same time until it flakes easily.
While potatoes bake, place a large saucepan over medium-high heat. Pour about 1-2 Tbsp. veg oil in it & add the sliced onions plus a pinch or two of salt & pepper to caramelize to a deep golden brown, for about 20-25 minutes on a medium-low heat, stirring frequently.
Once the onions are caramelized, remove to a dish & set aside. Add mushrooms to saucepan & sauté until moisture evaporates.
Steam broccoli florets in microwave for about 3 minutes, just so they are tender-crisp. Grate cheese. Flake baked salmon.
To prepare sauce, melt butter in a saucepan. Remove from heat, stir in water & sauce mix. Bring to a boil over medium heat, stirring constantly. Reduce heat & simmer 3 minutes.
Assembly & Baking
Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. Place the potatoes in a casserole dish & sprinkle with salt & pepper to taste.
Divide the salmon, onions, mushrooms, broccoli & cheese between the 2 potatoes. Pour the sauce evenly on top & sprinkle with smoked cheese.
Lower oven heat to 350 F. Bake potatoes for about 30 minutes to combine flavors. Remove from oven. Garnish with fresh dill if you wish.
Recipe Notes
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.
I realize mushrooms aren’t for everyone but if you do enjoy them, it seems there are no end to recipes you can use them in. As well as making a great filling for your quiche, its nice to add even more color and flavor with crust variations. Keep in mind that the best time to add extra ingredients to your pastry is after you’ve blended your flour and butter together in the food processor and before pulsing in the cold water.
Here’s a few ideas to elevate savory quiche crusts:
Herbs: Try adding 2 tablespoons each of any of these fresh herbs – chives, thyme, parsley, rosemary & sage. If you only have dried herbs, cut back to about 1/2-1 teaspoon each.
Cheese: As we all know, cheese makes everything better! Adding it to pastry is amazing. Try mixing it up with different combinations of cheese: Gruyere in the filling and parmesan in the crust for example.
Spices: Such as turmeric, fennel seed or even a grind of peppercorn (black, white or pink) can significantly alter any savory crust.
Bacon: Even just a little bacon will add some smokiness to the quiche. Be sure to chop it small enough after frying so it can be well incorporated into the crust.
Sun-Dried Tomatoes: Although they add tanginess and a nice smoky red color, they are often best as a background flavor. Since they can easily overpower when used in the filling, add them to the crust.
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Wild Mushroom Quiche w/ Parmesan Crust
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Instructions
Pastry Crust
In a medium bowl, combine flour, grated Parmesan & salt. Cut in shortening & butter, using pastry blender or fork, until mixture forms coarse crumbs the size of small peas.
Combine ice water and lemon juice (or vinegar); drizzle 1/2 of the lemon water over cold flour mixture and stir until the dough just starts to come together or turns “shaggy”. Begin adding a few more tablespoons of water at a time, stirring between each addition. Once most of the water has been used (but you have a tablespoon or two remaining) use your hands to gather the shaggy strands into a ball and knead the dough two or three times. If you have dry bits remaining in the bowl, add a little additional water.
Gather the dough in a ball, dust your counter with a tiny amount of flour, and quickly pat dough into a small flat disk. Cut dough in half and then stack one piece on top of the other, flour side down. Use the heel of your hand and press the dough down and divide once more. Cover each piece with plastic wrap and chill for 2 hours in the refrigerator, but overnight is best.
Filling
Slice green onion & mushrooms. Sauté in butter, add minced garlic, stirring often. Allow to cook for five minutes uncovered so the moisture evaporates.
Cut broccoli into florets & add to pan along with chopped red pepper. Cook another 6 minutes then remove from heat.
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Grate Havarti cheese. In a container, whisk together eggs, milk & seasonings.
Remove pastry from refrigerator & place on a lightly floured work surface. Roll dough out to fit a 9-10-inch pie pan. Trim away any excess dough, leaving a 1/2-inch overhang to form the crust.
Sprinkle a small amount of the Havarti over bottom; top with vegetable mixture then remaining Havarti.
Bake until quiche tests done. Since the quiche is made with milk instead cream it will take longer to bake. Allow to cool for at least 10 minutes before slicing. This quiche tastes great just out of the oven, but even better the next day.
Recipe Notes
- Don't hesitate to use cream instead of milk if you would like a richer filling.
MENU
WILD MUSHROOM & GOUDA QUICHE — SHRIMP & VEGETABLE QUICHE
FRESH SPINACH SALAD — FRUIT KABOBS & HONEY YOGURT
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Summer Picnic Menu #2
Quiche is great whether it is served hot or cold making it a nice picnic meal.
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Ingredients
Wild Mushroom & Gouda Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 2 Tbsp margarine
- 1 green onion, sliced
- 454 grams wild mushroom 'blend' (enoki, crimini, oyster, portobello, button)
- 2 tsp garlic, minced
- 2 cups broccoli florets,
- 1/3 cup red pepper
- 2 Tbsp bacon bits
- 100 grams Gouda cheese (smoked or plain), shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp thyme, dried
- 1 1/2 tsp salt (adjust to your preference)
- 1/2 tsp pepper
Shrimp & Vegetable Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 340 grams frozen shrimp, cooked & thawed
- 1 1/2 cups fresh broccoli, chopped
- 3/4 cup red pepper, diced
- 1 small onion, diced
- 40 grams Italian cheese blend, shredded
- 70 grams cheddar cheese, shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp fresh basil 'paste'
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- 1 tsp vegetable salt OR regular if you prefer
Fruit Kabobs with Honey Yogurt Dip
Ingredients
Wild Mushroom & Gouda Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 2 Tbsp margarine
- 1 green onion, sliced
- 454 grams wild mushroom 'blend' (enoki, crimini, oyster, portobello, button)
- 2 tsp garlic, minced
- 2 cups broccoli florets,
- 1/3 cup red pepper
- 2 Tbsp bacon bits
- 100 grams Gouda cheese (smoked or plain), shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp thyme, dried
- 1 1/2 tsp salt (adjust to your preference)
- 1/2 tsp pepper
Shrimp & Vegetable Quiche
- 1-9" 'deep dish' pastry shell, thawed
- 340 grams frozen shrimp, cooked & thawed
- 1 1/2 cups fresh broccoli, chopped
- 3/4 cup red pepper, diced
- 1 small onion, diced
- 40 grams Italian cheese blend, shredded
- 70 grams cheddar cheese, shredded
- 3 eggs
- 3/4 cup milk
- 1 tsp fresh basil 'paste'
- 1/2 tsp EACH dry mustard, dill weed, garlic powder, & onion powder
- 1 tsp vegetable salt OR regular if you prefer
Fruit Kabobs with Honey Yogurt Dip
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Instructions
Wild Mushroom & Gouda Quiche
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Preheat oven to 350 F. Slice green onion & mushrooms. Saute in margarine; add garlic, stirring often. Allow to cook for 5 minutes uncovered so moisture will evaporate. Cut broccoli into florets; add to pan along with red pepper & bacon bits. Cook another 6 minutes; remove from heat. Whisk together eggs, milk & seasonings.
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Sprinkle 1/2 of the Gouda cheese in quiche shell. Top with vegetable mixture; then remaining Gouda. Gently pour seasoned egg/milk mixture over all. Bake about 40 minutes or until quiche tests done. Since quiche is made with milk instead of cream (to lighten up on the calories) it tales a bit longer to bake.
Shrimp & Vegetable Quiche
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Preheat oven to 350 F. Microwave vegetables ONLY, for a few minutes to soften SLIGHTLY; lay on paper towel along with thawed shrimp to take up some of the moisture. Whisk together eggs, milk & seasonings.
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Sprinkle Italian cheese blend over bottom of quiche shell. Top with shrimp, vegetables & cheddar cheese. Gently pour seasoned egg/milk mixture over all. Bake on middle rack for 50-60 minutes or until just 'set'. Cover crust with foil, if necessary, to prevent over browning.
Fresh Spinach Salad
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In a large salad bowl, combine salad ingredients. Toss with salad dressing just before serving time or let each person put their own on at the picnic.
Fresh Fruit Kabobs with Honey Yogurt
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In a small bowl, combine yogurt & honey (cinnamon if using). Prepare fresh fruit of choice, cutting into bite size cubes. Thread onto 8" wooden skewers. Place in serving container along with sealed container of honey-yogurt dip.
Recipe Notes
- If you prefer, quiche can be made individually for easy serving.
In the early 1950’s, my father was able to purchase another piece of land about 4 miles from our home place. Between the two farms it became the equivalent of a ‘section’. Before this time, the cattle had to be moved to a community pasture in the foothills where they would have enough grass to graze on over the summer. At that time to transport them, you had no choice but to herd them down the road allowance for approximately 20-30 miles on foot. To say the least it was a long grueling event for both the cattle and family members.
The ‘other farm’, as we referred to it, had originally been a slaughter house for the town meat market. It consisted of one large building, corals and a few other buildings. There was a slough on the land which dad had converted to a ‘dug out’ where the cattle could go and drink freely. The land was used for grain crops where in turn the cattle could be pastured on.
One of my fondest memories about the other farm was our picnic lunches. In the summer when dad would be working on the land, instead of my mother just packing a lunch for him that he could take in the morning, she would fix a wonderful ‘picnic lunch’. At about 11:30 in the morning, mom would pack up the lunch she had prepared, complete with plates, silverware, a tablecloth, etc., and we would drive to the ‘other farm’. There was just the right amount of space between two grain buildings to set up a make-shift table and stools. We would put the table cloth down and spread out our little picnic ‘feast’. Dad would be so surprised and we would all enjoy our lunch immensely. Mom always knew how to make the most simple things fun for us.
Lunch was always different from the your usual lunch box meal and my mother never seemed to be short on tasty ideas. I think you will enjoy trying this Spiced Chicken Stuffed Potato Loaf the next time you you have a crowd to feed.
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Spiced Chicken Stuffed Potato Loaf
A hearty chicken 'sandwich' rolled up and baked in a potato bread.
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Instructions
Butterfly chicken breasts & carefully pound to flatten. In a large resealable plastic bag, combine marinade ingredients; add chicken breast. Seal bag & turn to coat; refrigerate for 4 hours, turning occasionally. Preheat oven to 375 F. Line a 9" baking dish with foil. Place chicken on foil & bake about 45 minutes or until no longer pink inside. Remove from oven, cool & chop.
Cut broccoli into small florets & microwave for 1 minute. Boil potato, mash & cool. Fry bacon, drain & crumble. Chop chives.
In a small bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Add bacon & chives; mix until just combined. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface (using some of the remaining 1/4 cup flour). Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12" X 15" rectangle. Place a large piece of parchment on a sheet pan. Roll dough onto a rolling pin then unroll onto parchment paper. Place 1/2 of the cheese down the center of dough, top with chicken, broccoli & remaining cheese. Fold short ends in about 1". Using parchment, fold one side over filling, overlapping with opposite side. Cover with plastic; allow to rise for 15 minutes while preheating oven to 375 F. Brush with egg wash. Bake for 25-30 minutes until golden.
Recipe Notes
- If you prefer less dough to filling ratio; make half of the dough into 'potato pan rolls' for another time.
- If you would like to serve with a quick 'sauce', combine a can of cream of mushroom soup with 1/2 can of milk.
- To simplify the process, use purchased frozen bread dough or pizza crust.
- Potato dough recipe adapted from girlversusdough.com
