MY SITE
  • Welcome
  • Not So Natural
  • Welcome
  • Not So Natural
Search

Grilled Cheese - My Top 3

3/30/2020

0 Comments

 
Picture
​BEST GRILLED CHEESE EVER
from the Pioneer Woman

4 mild chiles
¼ cup apple cider vinegar
½ red onion, thinly sliced
¼ cup mayonnaise
¼ cup Dijon mustard
8 slices rye bread
12 slices provolone
2 ripe tomatoes, sliced
8 slices Cheddar
½ cup (1 stick) butter, softened



1. Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
2. Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
3. Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
4. When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
5. For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
6. Top with the other slice of bread and spread the outsides with a good amount of butter.
7. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!


​
SMOKED GOUDA  & ROASTED RED PEPPER
GRILLED CHEESE
From the Food Kitchen Network

8  slices of your favourite bread
4-8 slices smoked Gouda (thinly sliced), 
4 slices Muenster cheese 
1 medium roasted red pepper, thinly sliced
2 cups baby arugula
6 Tbsp unsalted butter, softened


1. Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
2. Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.


BEST BACON APPLE CHEDDAR
GRILLED CHEESE

by Rian Handler
​

8  slices sourdough
4 tbsp. grainy Dijon mustard
12 slices cheddar
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
12 slices turkey bacon, cooked
3 tbsp. mayonnaise

  1. On one slice of bread, spread 1 tablespoon mustard, then place three slices cheddar, 4 to 5 apple slices, and three pieces cooked bacon. Top with another piece of bread. Repeat to make three more sandwiches.
  2. Spread outsides of each sandwich with a thin layer of mayo.
  3. Heat a large skillet over medium-low heat. Cook sandwiches until golden on both sides and cheese is melty, 3 to 4 minutes per side.
  4. Serve immediately.
0 Comments

The Best Juicy Skillet Pork Chops

3/29/2020

0 Comments

 
Picture
​from Inspired Taste

Makes 4 servings

4 pork chops, about 1-inch thick and 6 to 7 ounces each
Salt, to taste
1 tablespoon all-purpose flour
1 teaspoon chili powder, see our homemade chili powder recipe
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 cup low-sodium chicken stock, see our homemade chicken stock recipe
1 tablespoon apple cider vinegar
2 teaspoons honey or brown sugar
1 tablespoon butter
2 tablespoons chopped fresh parsley, optional

DIRECTIONS

Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.

Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.

Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.

Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for done-ness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.

Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.

​While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.
0 Comments

Pan Fried Salmon

3/29/2020

0 Comments

 
Picture
Clic4 (6-oz.) salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. white wineJuice of 1 1/2 lemons, divided
2 cloves garlic, slicedPinch red pepper flakes
2 tbsp. butter
1 lemon, cut into rounds, for serving
2 tbsp. freshly chopped dill, for garnish

  1. In a large skillet over medium-high heat, heat oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over.
  2. Add wine, juice of 1 lemon, garlic, and red pepper flakes. Bring to a simmer and cook, basting salmon occasionally with a spoon. When salmon is opaque, remove from skillet. Add butter and remaining lemon juice to pan and whisk to combine with the sauce. Let simmer until thickened slightly, 2 minutes.
  3. Serve fish drizzled with pan sauce and topped with fresh lemon slices and dill.
k here to edit.
0 Comments

Pan Rushed Chicken with Apples

3/29/2020

0 Comments

 
Picture
by Michael Smith
The Food Network


Ingredients
2 boneless chicken breasts
1 pinch salt and pepper
1 splash sunflower oil
1 Tbsp butter
1 onion, chopped
2 clove garlic, chopped
2 apples, cored and chopped
¼ cup apple cider
1 Tbsp cider vinegar
2 Tbsp grainy mustard
1 Tbsp dried sage
1 handful fresh sage leaves

1. Match your favourite heavy frying pan or skillet with a tight fitting lid and medium high heat. Splash and swirl in enough vegetable oil to cover the bottom of the pan, then swirl in a dollop of butter. Add the chicken breasts, searing their first side until it’s golden brown and crusty, about 5 to 7 minutes. Flip the breasts and continue searing until side two is equally golden brown and delicious. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add lots of brown flavour to the works while the pan temperature is high enough.
2. Reduce the heat to medium and remove the chicken breasts to a plate. Add the onion and garlic, sautéing for a few minutes until fragrant. Add the apples, cider, vinegar, mustard and dried sage. Adjust your heat to bring the works to a slow, steady simmer, not a rapid boil. Return the chicken to the pan, cover tightly and continue cooking, simmering the sauce and baking the meat until its cooked through and delicious, and registers an internal temp of 165ºF, 10 to 15 minutes. Turn the breasts once during the simmer, to allow the apple flavours to fully permeate from all sides. Add the fresh sage leaves. Plate the finished chicken breasts, spoon on the saucy apples, serve and share.
0 Comments

    from my kitchen

    My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients.  Without the long drawn-out story ​and the million pics before you get to the recipe. ​

    Archives

    April 2020
    March 2020
    February 2020

    Categories

    All
    Almond Flour
    Apples
    Banana
    Beef
    Beverages
    Breads
    Breakfast
    Casserole
    Casseroles
    Cauliflower
    Cheese
    Chicken
    Condiments
    Cucumbers
    Dairy-Free
    Desserts
    Eggplant
    Eggs
    Fish
    Foil Baking
    Freezer Food
    Gifts From The Kitchen
    Ginger
    Gluten Free
    Gluten-Free
    Grains & Beans
    Healthy Snacks
    Holiday Dishes
    Lunchbox
    Make Ahead
    Maple Syrup
    Meatless
    Muffins
    Mushrooms
    Oats
    On The Go
    On-the-go
    Pasta
    Pork
    Potatoes
    Pumpkin
    Refreshments
    Rice Dishes
    Salmon
    Side Dishes
    Skillet Meals
    Slow Cooker
    Soup
    Soups
    Sprouts
    Squash
    Stews
    Sweet Potatoes
    Tips For The Kitchen
    Tisane
    Turkey
    Vegan
    Vegetarian

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • Welcome
  • Not So Natural