Feed an Army - Brown Rice "Cocktail"

This may not sound like your cup of tea. But the uses are endless. Personally, I eat this with butter and fresh ground pepper. Mmm! So Good!! Today, it's gracing the table for thanksgiving dinner - and since my track record with poultry isn't all that great, I tout this as my specialty and let the turkey take second line. 

What you're going to need:

3 cups brown rice (half cooked)

1 clove minced garlic 

1 onion diced (I'm not an onion fan - I use half) 

8 large mushrooms sliced 

1 stalk celery sliced 

3 large grated carrots 

1/2 cup pine nuts or slivered almonds (I like almonds) 

1/2 cup fresh parsley chopped ( or 1 teaspoon dried) 

3 tablespoons butter 

Pepper, salt, sage, thyme to taste (lazy cooks - like me - can get away with 2 or 3 teaspoons of generic poultry seasoning) 

3 cups of Chicken stock (you can also use vegetable stock if making this a vegetarian dish) 

Cook the rice halfway-about 15 minutes. Meanwhile in a skillet, melt butter. Sauté garlic, onion, mushrooms, carrot, celery for 5 minutes. Add pine nuts (or almonds) and parsley to warm. 

Dump rice and mixture into slow cooker and season well. Add stock and turn onto high for 3 - 4 hours. Add stock or water if needed.

I like doing a blend of wild and brown rice - superstore sells a great bulk blend! 

Spatchcock - BBQ chicken

I know, spatchcock? Right. What the hell? 

Weird name, great technique.

So basically what you want to do is take a chicken, grab a pair of tough, sharp kitchen sheers and not be afraid. You are now going to cut the bird open. Yes. That's right. Cut straight down the bird's backbone. No fear. 

Once you've done that, flip the bird over and press down on the breastbone until you hear a slight crack. 

There. 

Done. 

As for actually eating the chicken, I did an amazing dry rub on the BBQ. Amazing in both taste and simplicity. 

4 Tablespoons kosher salt

3 Tablespoons brown sugar 

2 Tablesppons Paprika 

1 Tablespoons Cayenne 

Easy peasy. 

Generously coat and BBQ your chicken until internal temperature of 165. 

Try this, It's massively successful. 

Cheers. 

Leftover Love - Warm Beet Salad with Chicken and Goat Cheese

What to do with leftover roast chicken? Why! Make a kick-ass salad!

I have become completely addicted to roasted beets. Plus, they are in season most of the time, they keep well, their easy to prepare, healthy and cheap. Perfecto!

This salad is really very simple. Roast the beets for about 20 minutes - depending on the size.

I added mixed greens, spinach, sliced roasted chicken breast, goat cheese, pomegranate seeds, sliced almonds and fresh ground pepper.

Easy and awesome.

D-Lightful Dinner - Roasted Chicken

Dinner last night = resounding success!
I have decided that this year that I am going to cook a turkey.
So, in the effort to become more "poultry proficient", I will be roasting my fair share of birds over the next few months. 
In any case, this little guy turned out perfect.

From Jasper, With Love - No-Bake Chocolate Macaroons

Highway 93 (Icefields Parkway). Read more about our drive here.

So, I was in Jasper for New Years this year - which for all my fellow Celiactics (new word of the day) is a Gluten Free wonderland. I had the BEST GF lasagna EVER at a bar called Downstream Bar and Grill. It was a revolution. Made with spinach, goat cheese and sweet potato. I'm sure Nathan is tired of listening to me rave about this meal, but it was too awesome not to tell everyone about.

Needless to say, the food is worth the trip. Yes the mountains are breathtaking and the drive up Highway 93 is awe-inspiring (the glaciers are incredible) although this time it was a tad more icy than our previous mid-April road trip.

I'm lying. The drive was harrowing, But the lasagna was worth it.

Always on the Move - Homemade Granola Squares

You know what sucks? Not going to Costco. I mean - where else are you supposed to get granola bars (and don't you dare say Safeway!)? Well, I'm so glad you asked! 
I stumbled across this healthy alternative a few days ago, and YUM!
Careful though, they are addictive... Srsly - I had to go to for a run to get away from them. A very long run.

Chocolate Utopia (AKA) - Flourless Chocolate Pecan Cookies

Celiac's and choco-holic's rejoice! They are amazing. No really, they are. Now, these absolutely not help in getting you ready for bikini season, but hell, they taste good and I personally think they might just be totally worth it. These are worlds easier (although, no less awesome) to make then the Flourless Ancho Chili Chocolate Cake I posted on here last year.

So this is supposed to make about 20 or so cookies, but (as per usual) I made my cookies too big, so I only got 16. But this doesn't effect cooking time at all, you can add another minute if you like, but they are supposed to have chewy centres, so again, it doesn't really matter. Just don't forget to take them out of the oven when the timer goes and you turn off the oven, don't forget a leave them in for say... another 10 minutes... not that I've done that...

Hello, Lovers - Homemade Risotto with Spicy Italian Sausage

Say the words 'I make risotto' to anyone, and you'll be sure to receive a chorus oh Oh's & Ah's. Every single time, without fail, people are always so impressed you can make this fabulously easy (abet, time consuming) dish. This is not something to attempt if your short on time, or running a strict schedule, as absorption will vary slightly and you can't rush art (or rice, for that matter).
There are many different varieties of risotto, some sweet, some savory. This one, however, is a favourite in our house. I use hot spicy Italian sausage instead of mild, I like the heat it adds to the dish, but feel free to experiment with different meat, veggies and spices. The choices really are endless.
Happy stirring!  

Something Un-Ocassional - Chicken Cordon Bleu

Personally, I love meals I can make ahead and stick in the oven as soon as I get home. I'm at my most creative and energetic at night, so it suits me perfectly. I also love dishes that make me look amazing. This is no exception. Chicken Cordon Bleu is one of those 'fancy' dishes that is usually brought out at special occasions, or even just saved for restaurants. I'm really sure why. I try to incorporate it into our normal meal rotation (although, I will admit my definition of 'normal' is very different from most... rosemary-mint lamb chops or beer-battered cod anyone?).

Now, to be fair, I am making this today in belated celebration of my mom's birthday (HAPPY BIRTHDAY MOM!!) so this does fall under the special occasion category, all I mean is, it's too good not to make on a more regular basis. And, it's make-ahead friendly and totally easy. 

Something Stringy - Baked Spaghetti Squash

Say "squash" to my boyfriend. And when you do, watch his eyes. They widen, then they squint. "Squash" is not a trusted veggie in our house. Well, at least, it`s not trusted in half of our house. 

I, on the other hand, have fond memories of helping my mom make spaghetti squash, although, admittedly I cant actually remember eating it.

There are many many many ways to preparing this particular squash, this is one of my favourites though, a veg version of "white trash pasta", pretty simple with butter, salt & pepper, minced garlic and Parmesan cheese. 

How Old is That Sock? - Lamb Chops with Mint Yogurt

Does anyone else love that episode of Friends?

Too funny. 

Anywho - I found this easy little dish today at work. It's awesome, not only in taste, but I had all the ingredients already at home! Perfect non-planning on my part.
Enter my new rule, always have plain yogurt in the fridge, it comes in so handy so often! Make this for a casual dinner, trust me, your guests will gush and think you slaved away all day. And while we both know you were actually watching Friends, I wouldn't dream of ratting on you. Enjoy!

I Went Into The Country - Fresh Peach Milkshake

To me, nothing screams summer more than a typical Okanogan sweltering hot day, on a beach or a boat, eating fresh peaches.
So, in order to preserve the summer feeling a little longer after we arrived back at home, I made these. Perhaps, if I wish very very hard, I'll magically find myself back on a beach in Creston, on holiday, eating peaches...

Never Say Never - Seared Scallops with Pink Grapefuit

"I will never eat grapefruit" These words have crossed my lips more times then I care to count. I hate the stuff, it's sour and tart. Why would anyone want to eat that, especially when you can eat so many other wonderful things. People have tried to convince me that I should give it another go. What can I say, I'm a willful soul. Plus, I hate the stuff - right?
Wrong.
I made this tonight and I have reevaluated my opinion.

Sugar Rush - Maple Baked Brie with Walnuts

(photo coming soon)
I love party pieces. Especially when it requires minimal effort and yields maximum results. Baked brie falls into this category with ease. You have the ability when serving this dish to be amazing,you can whip it up quickly, wearing a fabulous LBD and sky-high heels with no mess, no fuss in no time at all. I have tried a few different kinda of baked brie, but I only feature my favourites. Try this, and fall in love.

Don't Run or Burn - Maple Dressing

I know what you're thinking.

"Don't run or burn"? What the heck does that have to do with salad dressing??

Well, it's not a long story, but certainly an entertaining one.

Mom and George were down in small-town Minnesota for the 4th of July, George was wearing a CN Rail hat and traded with a local woman who took a fancy to it. The hat he got in exchange is American beyond words. I love it. And plan to steal it when he's not looking.

Not that the hat story has much to do with maple dressing, but it was on this trip that my mom discovered it and she swears it's the best salad she has ever had. I found this in a 2002 edition of Bon Appetite magazine,. I have paired with the spinach, apple slices, strawberries and pecans, but try it with whatever takes your fancy.

Veggies in Man Food Heaven - Grilled Cheesy Tomatoes

 I've been looking for something that's easy. I know, that's a rather a broad statement.

What I mean is, I've been in search of an easy side dish which can be popped onto the BBQ to accompany steaks, chicken, ribs, whatever. I have the tendency to serve the same garlic bread and salad with corn ears when BBQing in the summer. Not that I have any objection (obviously) to making new and different things, it`s just, well I love salad, garlic toast and corn on the cob. And really, who will fault me for that? Anyway, despite all of this, I went looking anyway.

And I have finally found one.

Kidneys vs Feathers - Rosemary Lemon Roast Chicken

I will not be bested by a bird. Especially a dead bird wrapped in cellophane.

In my continued search to try new things, I have decided that instead of simply going to Safeway and buying a pre-roasted ready to eat rather greasy chicken, I would attempt my own (again). This though came to me in bed the other night. Do you ever do that? Lay in bed thinking of food? I do. It’s easier on the waistline and you can let your mind wander. I digress. Yesterday, I happily picked up the cutest 2lb chicken at Safeway along with a couple lemons (grab fresh rosemary too, I grow it at home, but grocery stores will carry containers of it in the fresh isle.)

I should to point out, I’m less concerned with never having actually successfully cooking a bird before then I am about the sticker on the package which in bold capitals warning me there may be the birds kidneys left inside. Gross. Although as Brittany pointed out, kidneys are better than feathers. Agreed.

Fishin on the Bow - Halibut Fillets

May was a good month. Everything worked (well, everything except my attempt to make brussel sprouts more appetizing - truth is, sprouts are about as good as they are ever going to get.)
Anyway, I digress, this herbed butter works well with pretty much every white fish, but I like it with halibut best. If you're into wine paring (I drink pretty much whatever really. I'm not fussy) then light white would go well, try a Pinot Gris from Argentina or Chili.

A Side of Class - Zinfandel Asparagus

I'm going to have to repeat myself. (sorry). I love asparagus. It's a so versatile, you can try to do everything with it, only, please don't steam the hell out of it, that would make me sad.

This particular success is the end result of a culinary experiment. It's fantastic.  This would be awesome with roast chicken and rice. I ate it standing at the counter reading back issues of Vogue, but it really does deserve a special place at the table. Srsly. Try this, it's awesome.

Chop Chop - Rosemary Mint Lamb

I have come to realize I have a very different definition of comfort food then the average person.

Don't get me wrong, there are days when all I can think of is my fabulous Mac&Cheese, but usually, when the weather is less when wonderful, I really just want something wondrous.

Something like steamed mussels in white wine, Italian sausage risotto, Slightly Spicy Salmon, or lamb chops with rosemary and mint.