With all the craziness that has been going on here it is so nice to be making a hardcore hobbit recipe again. This time I made a nice simple ingredient level recipe. The marinated chicken cutlet in the game is made from green onion, fine seasonings, and chicken. So easy! I find if I see something that contains green onion I tend to go asian. This time I challenged myself to resist that temptation. The end result was delicious and oh so juicy. Once again I marvel at the pretty grill marks that my husband achieved on the grill.
- 1 green onion
- 1 long peppercorn
- 1/2 tsp sea salt
- 1 tbl white wine
- 1 tsp extra virgin avocado oil
- 2 garlic scapes or 1 garlic clove
- 1 tbl slivered or sliced almonds
- 2 boneless skinless chicken breasts
- Combine the ingredients in a blender until smooth.
- Pour over the raw chicken breasts. Refrigerate overnight.
- Cook using desired method. We went with grilling, definitely a recommended choice.
Isn’t that green bright? It reminds me of spring. Love it. Serves 2. Each serving contains 137 calories, 1.8 grams fat, .3 gram fibre, .7 carb, and 27.5 grams protein. This assumes you leave only a bit of the marinade on during the cooking process.
Cooked to perfection! In the game this particular omelet is made with mushrooms, chicken egg, green onion and mixed herbs. This just sounds like a great way to start the day or even enjoy a light dinner! To me there is just something so elegant about enjoying a nice light omelet for dinner with a nice glass of white wine….candlelight is required ofcourse. Better yet, a fireplace nearby. Can you envision it too? A beautiful way to shut out the modern world for a bit. Omelets are so beautifully fluffy on their own but this time I wanted to pair it with a bit of a light fluffy mushroom foam. What hobbit would turn down extra mushroom on their mushroom omelet? Indeed.
- 1 large egg
- 2 egg whites
- 1 tsp skim milk
- salt and pepper to taste
- 5 crimini mushrooms, slice 2 leave rest whole
- 1 tbl white wine
- 1 tsp soy sauce
- a splash chicken stock or water
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1 garlic scape, sliced thinly
- 1 green onion, sliced thinly
- Combine the egg, egg whites, milk, salt and pepper in a bowl and whisk until light and foamy.
- Heat a small or medium pan to medium. Add the garlic scapes, green onions, and sliced mushrooms. Stir constantly cooking for just one minute. Remove from heat and set aside.
- Spray the pan and add the egg mixture. Allow to cook one minute, cut into it to allow more of the egg to leak through the bottom and cook. Careful you don’t scramble! Allow to cook another minute.
- While the egg mixture cooks combine the whole mushrooms, soy sauce, white wine, stock, thyme and rosemary in a blender. Blend until a foam forms.
- Place the previously cooked onion mixture on half of the omelet.
- Fold the uncovered slide over carefully. Slide the completed omelet off the pan and top with the mushroom foam.
Serves 1. The serving contains 131 calories, 5.4 grams fat, 3.2 grams carbs, .8 gram fibre, and 18.4 grams protein. Filling, elegant, and tasty!
Juicy, tender pork chops oh my yes. I usually have a tough time with pork chops, I really am not their biggest fan so I put this one off for awhile. Then I found these beautiful butterflied pork loin chops on sale. The time to make a pork chop I actually enjoyed was now. In the game pork chops are made with salt, pork chops, and cauliflower. The first thing that came to mind was to do a brine. I hear so many good things about doing a brine before grilling. I have now learned that these things are completely true. Wow! I loved this pork chop. I will be doing brined pork chops from now on. It was juicy, flavourful, and well…tastylicious! I never thought I would say that about a pork chop. These pork chops also displayed what I think are the prettiest grill mark lines I have ever seen my husband do. Was it the magic of the brine or was it the awesomeness of husband….only the grill knows what happened out there. It is not talking.
- 2 centre loin butterflied pork chops about 4 ounces each
- 2 cup water
- 2 tbl kosher salt
- 2 tbl brown sugar
- 1 tbl molasses
- 1 clove garlic, smashed
- 1 bay leaf
- 1 long peppercorn or half tsp peppercorns
- 2 cup ice cubes
- 2 cup cauliflower
- 2 tbl margarine
- 4 tbl chicken stock (added slowly to achieve desired texture)
- 1 tsp fresh rosemary, chopped
- salt and pepper to taste
- Combine the water, salt, sugar, molasses, garlic, bay leaf and peppercorn in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolve. Remove from the burner and add ice cubes.
- Once the brine is cool, place the pork chops in a bowl and pour the brine over them. Refrigerate for atleast 2 hours but no more than 12 hours.
- Preheat the grill to high then reduce to medium. Oil the grill and remove the chops from the brine placing them on the grill. Discard brine. Allow to sear for two minutes on each side. Then cook on each side for 3 minutes.
- While the chops are cooking bring a large pot of water to boil. Add the cauliflower and cook until fork tender, about 10 minutes or less. Drain. Add the margarine and rosemary and smash. If you want a smoother texture slowly add chicken stock 1 tbl at a time while you mash. Season to taste.
Serves 2. Each serving contains 281 calories, 10.2 grams fat, 8.4 grams carbs, 2.5 grams fibre, and 37.2 grams protein. Oh what tasty happiness these pork chops with a side of rosemary cauliflower be. On a side note, rosemary mashed potatoes are tasty with this too, for those not fond of cauliflower.
Psst, want to know what long peppercorns look like…
They have a bit more of a woodsy and spicier taste than your usual peppercorn. They are a lot of fun to work with. If you see some, acquire!! You can usually find them in Indian grocery stores. You often see them in pickles, Indonesian and Malaysian cooking. Err….I mean….from just beyond the shire ofcourse.
A good wander over to the farmers market yielded these tasty little gems called garlic scapes or garlic greens. These are basically the flower stem of a garlic bulb. They give you that garlic flavour without too much garlic bite. They have a really short season though so grab them when you can! They do freeze nicely though. I love garlic dressings, my mom makes a Croatian salad that I just adore that has a lovely simple garlic dressing. In my opinion the bitier the better. For those who want milder garlic joy though a garlic scape dressing would definitely be the way to go.
- 3 garlic scapes or more, chopped
- 1 cup vinegar of choice (in this version I used malt)
- 1 tbl extra virgin avocado oil
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- 1 tsp honey
- Add the ingredients to a blend and blend until smooth.
I love how simple salad dressing can be! Makes 8 servings (2 tbl each). Each serving contains 19 calories, 1.1 gram fat, no fibre, no protein, 3 grams carbs. Aren’t those the best salad dressing nutritionals ever? It doesn’t take much to go far with this dressing. Now that salad season is upon us this is definitely the time to hit the farmer’s market and get those ingredients to start making your own dressings and salads!
I keep ordering turkey burgers in restaurants and every time it ends in disappointment. Turkey burgers do not need to be dry and flavourless! This summer my husband and I are working on conquering the turkey burger’s bad rep. Making them an adorable slider is only the first step, adding a ton of flavour brings it home. At one point while eating these I actually forgot I was eating a turkey slider…this perplexed me. I recommend serving these with the aioli I made. Oh aioli you complete me. It is another cheater’s aioli but it really does add that perfect condiment to these pretty little sliders.
Mediterranean Style Aioli
- 1/2 tsp dry mustard
- 1/2 tsp poultry spice
- 1 tsp italian spice
- 3 cloves garlic
- 1 tbl lemon juice
- 1 sprig fresh parsley
- 2 tbl light mayonnaise
- 1 tsp each poultry spice, italian spice, original Mrs. Dash (I’m trying to lower the sodium)
- 3 tsp dehydrated onion
- 500 grams extra lean ground turkey
- 3 tbl fresh parsley
- Mix the aioli ingredients in a blender until smooth. Refrigerate until ready to top on sliders.
- Combine the slider ingredients in a bowl.
- Form into 9 slider patties. Grill over medium heat 2 minutes per side. Maximum 5 minutes.
- Place on slider buns, top with aioli, serve!
Makes 9 sliders. Nutritional info does not include bun. Each slider with 1 tsp of aioli contains 71 calories, 2 grams fat, .3 gram fibre, 9.6 grams protein, 3 grams carbs. Time to get those grills going!
I have mentioned my love of japanese food right? Let’s talk about it some more then, shall we? I find japanese food to be such a comfort. In fact, when I was in getting some blood work done (which I’m a total wuss about) I mentioned it to the nurse when she was asking about my most comforting foods to distract me. Talking food keeps me conscious…is that an obsession? She was honestly surprised. Especially, when I mentioned it was sushi first, then teriyaki, that makes me feel all warm and fuzzy about the world. She expected to hear mac and cheese or perhaps some sort of pot pie. Nope, if the world has let me down bring me sushi, teriyaki, and green tea….stat! In case of emergency break out the green tea ice cream.
- 1/2 cup soy sauce (separated into 1/4 cup amounts)
- 1/4 cup water
- 2 tbl honey (separated into 1 tbl portions)
- 1 tbl dry sherry
- 1 tsp minced garlic
- 1 tbl minced shallot
- 1 tbl cornstarch
- 8 ounces lean beef steak
- 1 cup broccoli
- Slice the beef thinly and place in a plastic bag and cover with 1/4 cup of soy sauce and 1 tbl of honey. Allow to marinate for atleast 4 hours, overnight is perfection.
- Remove the beef from the marinade. Discard marinade.
- Heat the pan or wok to medium high. Toss in the garlic and shallot and stir around for about 30 seconds. Add the beef and cook until almost done.
- Meanwhile, combine the remaining soy sauce, honey, water, cornstarch and sherry until smooth. Set aside.
- Add the broccoli to the beef with a sprinkle of water. This will give off a bit of steam for the broccoli to cook just slightly. I like my Broccoli barely cooked, if you like more add a bit more water and a bit more cooking time.
- Add the sauce and cook until thickened. Serve!
Serves 2 generous portions. Each serving contains 240 calories, 4.6 grams fat, 18.6 grams carbs, 1.7 grams fibre, and 29.4 grams protein. Great on rice or noodles to complete that take out japanese experience.
Making your own tzatziki is really fun and I love the ability to customize according to taste…which storebought just doesn’t do. I’ve mentioned my love affair with garlic, well I like my tzatziki to reflect that. Perhaps you like a fresher more lemony taste to yours? Or perhaps a different texture? Go nuts there are so many ways to enjoy tzatziki! My favourite? On a ham sandwich instead of mayo. Num! With all the Mediterranean dips I’ve been working on my summer evening Mediterranean al fresco dinning experience is getting closer and closer! I can’t wait!
- 1 cup no fat greek style yogurt or non fat yogurt strained in cheesecloth overnight
- 1 small cucumber peeled, seeded, finely grated, and squeezed dry.
- 2-3 cloves of garlic (less if you are not as in love)
- 1 tsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1 tsp fresh dill (optional)
- Combine the ingredients in a small bowl and allow to sit for atleast 2 hours. Overnight is best!
Serves four generously (about 1/4 cup). Each serving contains 45 calories, .2 gram of fat, 7.3 grams of carbs, 3.9 grams of protein, and .4 gram of fibre. Great on falafel!