You can easily make Cajun Spice Mix at home if you have some basic spices in your cabinet. Continue reading “Homemade Cajun Spice Mix”
This Whiskey Shrimp has so many layers of flavour your guests will never guess you whipped it up in less than 30 minutes. You can make your sauce decadent with real cream or healthy with Greek yogurt. Continue reading “Quick and Easy Whiskey Shrimp”
These Balsamic Roasted Baby Potatoes and Carrots are an easy way to prepare vegetables worthy of entertaining. No ho hum potatoes and carrots going on here! Continue reading “Sheet Pan Balsamic Roasted Baby Potatoes and Carrots”
You know the ones…those artisanal crackers with cranberries and pistachios, or various seeds and nuts. You may be happy to know you can make all kinds of variations with just a few ingredients at a fraction of the cost. Continue reading “Copy Cat Artisanal Crackers”
These are Man-Burgers! Bourbon Onion Marmalade topping with bacon and easy Bourbon BBQ sauce on meaty burgers. Just in time for Father’s Day and summer! Continue reading “Double Bourbon Bacon Burgers”
The clicking didn’t sound ominous at first. I was happily working around the kitchen while the self-cleaning oven was literally ‘burning’ through the clean cycle. Continue reading “One Hour Guinness Irish Stew”
This Wine Braised Oxtail Stew is a perfect make ahead dish- it improves with flavor if you cook it one day and serve the next. You can make it and serve it same day if you like though. Continue reading “Wine Braised Oxtail Stew”
Rouladen is a traditional German recipe which literally translates to ‘roll ups’. It is melt in your mouth by the time it has simmered in its juices for an hour or two. This is a typical Sunday dinner or holiday recipe. Continue reading “German Rouladen”
We are having a heat wave in Ontario this week so I was planning for a meal that I could cook on the grill. I was working on a ‘supper on a stick’ theme! I experimented with various types of meatballs that I could skewer and then I hit on these little vegetable stacks. They turned out pretty awesome if I do say so myself!
I used Kirkland Basil Pesto sauce ready made. There are lots of awesome pesto recipes out there but I don’t always have enough basil to make my own. And.. have you seen the price of pine nuts lately? They are crazy expensive.. so I looked it up. Apparently pine nuts typically come from China or Russia. The crops have not been up to par for the past 2 years while demand was going up as people became aware of them as an ingredient for pestos, sauces, salads etc. Add to that the process of extracting the nuts from the pine cones is very labour intensive… and here we are today…expensive pine nuts.
You may find that the large end of the eggplant is too big to use for this recipe,depending on the size and the shape of the eggplant you use. I only used the ‘neck’ portion to make 8 vegetable stacks. I used up the fat end in another delicious Vegetable Strudel recipe. Elegant and good for you too!
I also experimented with using mini Bocconcini cheese in the spirit of a Caprese salad on a stick but it melted as it cooked and was too bland. The goat cheese was far better since the eggplant really only takes on whatever flavour you add to it. You could use other dense, flavourful cheeses as well. Just be sure they don’t melt too quickly and slide off the base.