Monthly Archives: March 2012

Friday Night Cooking Class/Asparagus and Brie Frittata

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This is one of my favourites for a nice spring brunch or lunch. The flavours of the asparagus and the creamy brie are great together. The frittata is rich, so a nice simple salad is a great pairing. Megan picked out all her favourites to go in the salad and suggested to top it with feta cheese. Yummy!

6 eggs
1/3 cup milk
1 Tbsp. butter
2 cups asparagus, chopped into 1″ pieces
1 cup brie, diced
salt and pepper to taste

Preheat oven to 400F. Whisk eggs and milk together until well blended. Melt the butter in a oven proof fry pan, on medium low heat. I really like using my cast iron pan for this. Add the eggs and sprinkle on the asparagus. Bake in the oven for 5 min. Remove and top with brie cheese. Bake a further 5-7 min. and then remove. Preheat brolier and broil until lightly golden brown. Let rest for a few minutes and then slice into wedges.

Spinach Stuffed Chicken Breasts

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I know my photography isn’t very good at all. And I thank you all for still coming to see me. I will improve, I can’t wait for my lessons. I also just ordered a photography book yesterday, done by a fellow blogger. She has amazing photos and I will learn lots from her book. If there is one thing about me is that I am determined. I hate to be defeated!! I will never be the best but I am hoping for pretty damn good. I will conquer that little black machine!!

Anyway, today is another nice light spring dish, that is very easy. It can be whipped up in no time. Just remember to take your spinach out of the freezer in the morning before you are off to work for the day. Enjoy!

4 large skinless chicken breasts
1 pkg. frozen chopped spinach, thawed and drained well
1/2 cup ricttoa cheese
1/4 cup parmesan cheese
1/2 cup white wine
1/2 cup chicken stock
1 Tbsp. cornstarch
Salt and pepper to taste

Preheat oven to 350F. Pound each chicken breast to 1/4 inch thick. Combine spinach, ricotta, parmesan, salt and pepper. Spread spinach mixture on each chicken breast. Roll and place seam down in a small shallow baking dish. Pour wine over chicken then season with salt and pepper. Cover and bake for 35-45 min. Remove chicken from pan and pour the juices into a small saucepan. Whisk chicken broth and cornstarch together and add to saucepan. Heat until bubbling and thickened. Slice chicken breast and serve with sauce drizzled over. Great with rice and a salad.

Roasted Asparagus with Feta

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Thinking of spring, I think of asparagus. The price drops and they become nice and tender and full of flavour. This recipe would be a great accompaniment to a grilled steak or roast. It is full of flavour. I used my Easy Tasty Spice, Sumac in this dish and it was so good. It gives off a lemony flavour so it was perfect with the asparagus and feta. You can just substitute lemon zest for it though.

2 lbs. fresh asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 tsp. lemon zest or 1/2 tsp. sumac
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes, or less if you don’t like it too spicey
Kosher salt to taste
Fresh ground pepper
4 oz. crumbled feta
1/2 lemon, juiced

Preheat oven to 400F. Heat olive oil, minced garlic, sumac (lemon zest), oregano and red pepper flakes in a small fry pan over low heat until the garlic becomes golden brown. Remove from heat and let cool.

Wash and snap asparagus at it’s natural breaking point and discard the ends. Place on a rimmed baking sheet and toss with infused oil. Season with salt and pepper. Make sure the asparagus is in a single layer. Sprinkle with crumbled feta cheese.

Roast for 10-15 min. or until done to your liking. Place on a serving dish and sprinkle with lemon juice. Serve immediately.

Smoked Chicken and The Best Gravy Ever!!!

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It’s spring and out comes the BBQ and the smoker. Although Ken smokes all year long but more so with the nice weather. Here is our recipe for smoking a turkey or chicken. Try something different for Easter. The gravy is so good!!!

Maple Brine for chicken or turkey

6 quarts water
1 1/2 cups Kosher salt
1 1/2 cups maple syurp (use the good stuff)
2 fresh bunches of thyme (2 Tbsp. dry)
6 bay leaves
4 large cloves garlic, crushed
2-3 Tbsp. black peppercorns
1-15 lb turkey or 2 medium sized whole chickens

Finishing touches for the bird:

Apple, sliced
Onion, peeled and sliced
Olive oil
Herbs de Provence

Place all ingredients except poultry in a large stock pot. Bring to boil until and cook until salt dissolves. Remove from heat and allow to cool completely.

Once cool, put the poultry in the brine and refrigerate overnight. Turn once if possible.

Prepare your smoker to a temperature of 215-225F. Remove the birds from the brine and pat dry with paper towels. Loosely stuff the cavity with onion and apple slices. Rub the entire bird with olive oil and Herbs de Provence. Place in the smoker with an aluminum drip pan underneath and smoke for 7-8 hours or until the breast temp. is 160-165F. Remove and tent with foil for 20min. while you make the gravy. Pour the drippings into a gravy separator.

Best Ever Gravy

Drippings from pan ( you can add water to this if the drippings are too thick, up to 3/4 cup)
4 Tbsp. butter
4 Tbsp. flour (adjust flour if water was added to the drippings)
2 cups chicken or turkey stock
2 Tbsp. sherry
salt and pepper to taste

In a small saucepan over medium heat, melt butter and when it is bubbling whisk in flour, letting the flour cook for a few seconds. Whisking rapidly pour in the drippings. Whisk in the stock and then let the gravy cook until smooth and thick enough to coat the back of a spoon, 4-5 min. Stir in the sherry and season with salt and pepper. Usually it doesn’t need too much salt if any because of the brine. Pour into a gravy boat and serve with sliced turkey or chicken.