Monthly Archives: January 2014

sesame seared tuna on salad

4 slices fresh tuna loin about 6 oz each (180 gm) 1 “ thick
1 teaspoon sesame oil (5 ml)
2 tablespoons black/white sesame seeds (25 ml)
1 tablespoon vegetable oil (15 ml)
salt and pepper to taste
several leaves Boston bib lettuce washed and dried
1 ripe avocado, peeled and sliced
1 ripe vine tomato ( when in season) , sliced



lamb chops

  • 3 cloves of garlic chopped
  • 1/4 tsp of dried rosemary
  • 1/4 tsp of dried oregano
  • 1/4 cup of extra virgin olive oil
  • Salt and pepper to taste




  • Place the lamb, oil, rosemary, oregano  and garlic in a large plastic bag and marinate in the frig for at least 2 hours turning once.
  • We can make these two ways. The first way would be to sauté the lamb in a large skillet for about two minutes on each side and remove from pan.
  • Add the vegetables to the skillet and sauté 5 minutes.
  • Return the chops to the skillet and cook around 2 minutes more.
  • The second way is my favorite. Broil or grill the chops for 3 minutes on each side.

    Two great ways to make these delicious chops.

Tomato soup with grilled cheese croutons


  • 2 tbsp butter
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 2 small carrots, peeled and chopped
  • 2 small celery stalks, chopped
  • 1 small red pepper, chopped
  • 2 tbsp tomato paste
  • 1 tbsp lime juice
  • 1/2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper
  • 3 cups low-sodium chicken broth
  • 796-mL can diced tomatoes
  • 2 tbsp unsalted butter, at room temperature
  • 4 slices white bread
  • 2 square slices cheddar cheese
  • 1.5 c 10 % cream


  • MELT 2 tbsp butter in a large saucepan over medium. Add onion and garlic. Cook until onion is soft, 4 to 5 min. Add carrots, celery, pepper, tomato paste, lime juice, sugar, salt and cayenne. Season with fresh pepper. Cook until vegetables begin to soften, stirring occasionally, 4 to 5 min. Add broth and diced tomatoes and juices. Bring to a boil, then reduce heat to low. Simmer until vegetables are tender, 20 min.
  • PURÉE in 2 batches in a blender until smooth. Add cream.  Return to saucepan set over low to keep warm.
  • SPREAD 2 tbsp butter on both sides of each bread slice. Heat a large frying pan over medium and lay 2 slices in pan. Top each with 1 slice of cheese, then remaining bread. Cook, flipping halfway, until cheese is melted and bread is golden, 4 min. Remove from pan and let cool slightly. Cut into 1/2-in. cubes.
  • LADLE soup into bowls and top with grilled cheese croutons.

Roast Beef and Bacon Wrap with Spicy Chili Lime May

Spicy Chili Lime Mayo
1/3 cup mayonnaise or salad dressing
1 tablespoon lime juice
1 teaspoon chili powder
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt
4 (10 inch) flour tortilla, heated as directed on package
 3/4 lb thinly sliced cooked roast beef
 8 slices bacon, cooked crisply
 1 ripe avocado, pitted, peeled and sliced
4 small leaves romaine lettuce
12 thin red onion rings
  1. In small bowl, combine mayonnaise, lime juice, chili powder, cayenne and salt. Set aside.
  2. Spread 1/4 of the mayonnaise mixture over bottom half of each tortilla within 1 inch from edges. Divide roast beef, bacon, avocado, lettuce and onion evenly over bottom half of tortillas. Tuck in sides of tortillas; roll up tightly to enclose filling. Cut in half to serve.
Makes 4 wraps

mashed sweet potatoes

4sweet potatoes peel and thinly sliced

1/4 cup sour cream

1.5 oz parmesan

1/4 c water

put water and sweet potato in microwave for 14 min mixing once


mix in sour cream and parmesan, salt and pepper\

Braised Red Potatoes with Lemon and Chives


  • 1 1/2pounds small red potatoes, unpeeled, halved
  • 2cups water
  • 3tablespoons unsalted butter
  • 3garlic cloves, peeled
  • 3sprigs fresh thyme
  • 3/4teaspoon salt
  • 1teaspoon lemon juice
  • 1/4teaspoon pepper
  • 2tablespoons minced fresh chives


  1. 1. Arrange potatoes in single layer, cut side down, in 12-inch nonstick skillet. Add water, butter, garlic, thyme, and salt and bring to simmer over medium-high heat. Reduce heat to medium, cover, and simmer until potatoes are just tender, about 15 minutes.

    2. Remove lid and use slotted spoon to transfer garlic to cutting board; discard thyme. Increase heat to medium-high and vigorously simmer, swirling pan occasionally, until water evaporates and butter starts to sizzle, 15 to 20 minutes. When cool enough to handle, mince garlic to paste. Transfer paste to bowl and stir in lemon juice and pepper.

    3. Continue to cook potatoes, swirling pan frequently, until butter browns and cut sides of potatoes turn spotty brown, 4 to 6 minutes longer. Off heat, add garlic mixture and chives and toss to thoroughly coat. Serve immediately.

greek marinade for chicken

  • 4 boneless skinless chicken breasts
  • ⅓ cup olive oil
  • ¼ cup red wine vinegar
  • juice of 1 lemon
  • 4 garlic cloves, minced
  • 1 tbsp oregano
  • 2 tsp thyme
  • 1 tsp salt
  • 1 tsp ground black pepper
    • 3 tablespoons lemon juice
    • 1/4 cup olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon thyme
    • 1/2 teaspoon oregano
    • 1/2 teaspoon bay leaf
    • salt and pepper to taste


    Combine all ingredients and mix well. Use this marinade on all cuts of lamb. Plan on marinating chops and small cuts for about 4 to 5 hours. Large cuts (double recipe) like leg of lamb should be marinated for 8 hours to overnight.
    User Reviews
  1. Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
  2. Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about 15-20 minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.