 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
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 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.  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
 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. |
from my kitchenMy 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
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