With the summer's BBQ season in full swing, everyone is looking for that perfect stress-free entertaining recipe for outdoor grilled vegetables, and this offering from the Kraft Food Recipes collection is certain not to disappoint.
This easy to make grilled mixed vegetables recipe combines an assortment of colorful and crisp summer-fresh vegetables as the perfect accompaniment to a succulent grilled steak or BBQ chicken.
Recipe for Outdoor Grilled Vegetables, courtesy Kraft Canada Recipes.
Ingredients:
4 zucchini (1-1/2 lb./675 g), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (2 lb./900 g), cut into 1/2-inch-wide strips
1/4 cup Kraft Calorie-Wise Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Light Grated Cheese
Directions:
Heat barbecue to medium heat.
Place vegetables in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally.
Place in large bowl.
Add dressing; toss to coat
Sprinkle with cheese.
Don't have a grill basket? Cover barbecue grate with large sheet of heavy-duty foil before preheating as directed. Spread vegetables onto foil. Grill as directed, stirring occasionally.
When purchasing bell peppers, look for those with very bright colours and a firm thick flesh. Refrigerate unwashed peppers in a plastic bag for up to 1 week.
Enjoy!!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, June 9, 2010
Grilled Summer Vegetables
Tuesday, February 16, 2010
Seven Layer Taco Casserole
Looking for the ultimate taco salad recipe? Then you really need to try this wonderful recipe for Seven Layer Taco Casserole, a modification of the traditional Doritos taco salad recipe we have all tried and love.
This delicious Seven Layer Taco Casserole does double duty as delicious party food appetizers or a quick and easy weeknight dinner. No longer will you need to cajole the kids into eating their dinner - this Seven Layer Taco Casserole is a favorite of kids and adults alike.
What you need to make this delicious Seven Layer Taco Casserole:
1 pound ground beef, thawed
2 dollops of sour cream
1 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup thick taco sauce
1/2 cup ripe olives, drained, divided
1.25 ounces taco seasoning
12 taco shells, broken into pieces
2 cups mild cheddar cheese, shredded
Diced tomatoes with mild chiles
Directions:
Preheat your oven to 375º F. Brown beef with onion and garlic, adding sour cream in a pan. Add water, taco sauce, seasonings, chiles, and 1/4 cup olives. Simmer for 3 minutes. In a large casserole dish, place a thick layer of broken taco shells.
Place a layer of meat on top, then layer on 1 cup of cheese.
Repeat these three layers again. Bake for 20 minutes.
Place leftover vegetables on top.
Enjoy!!
Recipe courtesy Seven Layer Taco Casserole.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
This delicious Seven Layer Taco Casserole does double duty as delicious party food appetizers or a quick and easy weeknight dinner. No longer will you need to cajole the kids into eating their dinner - this Seven Layer Taco Casserole is a favorite of kids and adults alike.
What you need to make this delicious Seven Layer Taco Casserole:
1 pound ground beef, thawed
2 dollops of sour cream
1 cup chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup thick taco sauce
1/2 cup ripe olives, drained, divided
1.25 ounces taco seasoning
12 taco shells, broken into pieces
2 cups mild cheddar cheese, shredded
Diced tomatoes with mild chiles
Directions:
Preheat your oven to 375º F. Brown beef with onion and garlic, adding sour cream in a pan. Add water, taco sauce, seasonings, chiles, and 1/4 cup olives. Simmer for 3 minutes. In a large casserole dish, place a thick layer of broken taco shells.
Place a layer of meat on top, then layer on 1 cup of cheese.
Repeat these three layers again. Bake for 20 minutes.
Place leftover vegetables on top.
Enjoy!!
Recipe courtesy Seven Layer Taco Casserole.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, February 3, 2010
Beef Tenderloin with Pinot Noir Sauce
One of the best and most tender cuts of beef on the market today is a succulent beef tenderloin, but all too often we find that the beef tenderloin is tough simply because most people are not familiar with how to cook beef a tenderloin properly.
As guideline for beef tenderloin roast cooking times: To roast beef tenderloin accurately measure the thickest part of the beef tenderloin vertically. Roast beef tenderloin 10 minutes to the inch (2.5 cm) at 425F (220C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium beef tenderloin. Of course, using an instant read thermometer will take the guess work out of any beef tenderloin roast recipes!
Some of the best beef tenderloin recipes combine the tender meat with a savoury sauce which is then served on the side with thinly sliced pieces of the beef tenderloin.
One of our favorite beef tenderloin recipes is this Beef Tenderloin with Pinot Noir Sauce which we found many years ago and have served time and again when we wanted a recipe to impress, and did so with great success. Unfortunately, we have used this beef tenderloin recipe for so long we cannot even remember where we originally found it and therefore cannot give credit where credit is so obviously due!!
Beef Tenderloin with Pinot Noir Sauce
3 lb (1.5 kg) beef tenderloin
1/3 cup (75 ml) chopped Italian parsley
1 tblsp (15 ml) chopped chives
1/2 tsp (2 ml) chopped fresh mint
2 tsp (10 ml) chopped fresh basil
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tblsp (25 ml) gin
1/4 tsp (1 ml) ground allspice
3 tblsp (45 ml) butter
2 tblsp (25 ml) olive oil
2 cups (500 ml) Pinot Noir
4 cups (1 L) beef stock (home made or low salt canned)
1) Trim beef tenderloin roast of fat and any sinew.
2) Mix together herbs, garlic, gin and allspice. Blend 1 tblsp (15 ml) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef tenderloin. Refrigerate beef tenderloin for 12 hours or overnight. Reserve butter.
3) To make sauce: add wine into skillet and reduce until only 1/4 cup (50 ml) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
4) Preheat oven to 425F (220C) and roast beef tenderloin to preferred doneness. Remove from oven and let sit to 10 minutes.
5) Reheat sauce on low heat and whisk in reserved herb butter.
6) Slice beef tenderloin into thin slices and serve with sauce.
Enjoy!!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Mi
As guideline for beef tenderloin roast cooking times: To roast beef tenderloin accurately measure the thickest part of the beef tenderloin vertically. Roast beef tenderloin 10 minutes to the inch (2.5 cm) at 425F (220C) for rare, 15 minutes to the inch (2.5 cm) for medium-rare and 20 minutes for medium beef tenderloin. Of course, using an instant read thermometer will take the guess work out of any beef tenderloin roast recipes!
Some of the best beef tenderloin recipes combine the tender meat with a savoury sauce which is then served on the side with thinly sliced pieces of the beef tenderloin.
One of our favorite beef tenderloin recipes is this Beef Tenderloin with Pinot Noir Sauce which we found many years ago and have served time and again when we wanted a recipe to impress, and did so with great success. Unfortunately, we have used this beef tenderloin recipe for so long we cannot even remember where we originally found it and therefore cannot give credit where credit is so obviously due!!
Beef Tenderloin with Pinot Noir Sauce
3 lb (1.5 kg) beef tenderloin
1/3 cup (75 ml) chopped Italian parsley
1 tblsp (15 ml) chopped chives
1/2 tsp (2 ml) chopped fresh mint
2 tsp (10 ml) chopped fresh basil
1 tsp (5 ml) chopped fresh rosemary
2 cloves garlic, minced
2 tblsp (25 ml) gin
1/4 tsp (1 ml) ground allspice
3 tblsp (45 ml) butter
2 tblsp (25 ml) olive oil
2 cups (500 ml) Pinot Noir
4 cups (1 L) beef stock (home made or low salt canned)
1) Trim beef tenderloin roast of fat and any sinew.
2) Mix together herbs, garlic, gin and allspice. Blend 1 tblsp (15 ml) herb mixture into butter. Stir oil into remaining herb mixture and pour over beef tenderloin. Refrigerate beef tenderloin for 12 hours or overnight. Reserve butter.
3) To make sauce: add wine into skillet and reduce until only 1/4 cup (50 ml) remains. Add stock and reduce until sauce lightly coats a spoon, about 5-10 minutes.
4) Preheat oven to 425F (220C) and roast beef tenderloin to preferred doneness. Remove from oven and let sit to 10 minutes.
5) Reheat sauce on low heat and whisk in reserved herb butter.
6) Slice beef tenderloin into thin slices and serve with sauce.
Enjoy!!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Mi
Monday, February 1, 2010
Monte Cristo Sandwich
The modern Monte Cristo sandwich is a variation of the French 'croque-monsieur'. Dating back to the 1930s–1960s in America, earlier versions of the Monte Cristo sandwich were called the French Sandwich, Toasted Ham Sandwich, and French Toasted Cheese Sandwich.
Although the Monte Cristo recipe can differ based on where in the country it is prepared, a Monte Cristo sandwich is actually just a fancy name for a fried ham and/or turkey sandwich.
The traditional Monte Cristo sandwich is dipped entirely in batter and deep fried, but many areas of the country serve it either grilled or as an open faced sandwich where only the bread has been battered.
Courtesy Canadian Living Magazine, this delicious variation on the traditonal Monte Cristo Sandwich is a healthy lunch or a delicious and quick week night meal that is certain to please even the pickiest eater.
Monte Cristo Sandwich
Ingredients:
4 eggs
2/3 cup (150 ml) milk
2 tsp (10 ml) chopped fresh thyme
1/4 tsp (1 ml) pepper
Pinch salt
8 slices 1-inch (2.5 cm) thick white bread
1 tblsp (15 ml) Dijon mustard
4 oz (125 gm) old Cheddar cheese, thinly sliced
4 oz (125 gm) smoked turkey, thinly sliced
2 tsp (10 ml) butter
Directions:
1) In large shallow dish, whisk together eggs, milk, chopped thyme, pepper and salt; set aside.
2) Spread 4 of the bread slices with mustard; top with cheese and turkey. Sandwich with remaining bread. Dip into egg mixture, turning to soak well.
3) In large nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until browned and cheese is melted, about 6 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Although the Monte Cristo recipe can differ based on where in the country it is prepared, a Monte Cristo sandwich is actually just a fancy name for a fried ham and/or turkey sandwich.
The traditional Monte Cristo sandwich is dipped entirely in batter and deep fried, but many areas of the country serve it either grilled or as an open faced sandwich where only the bread has been battered.
Courtesy Canadian Living Magazine, this delicious variation on the traditonal Monte Cristo Sandwich is a healthy lunch or a delicious and quick week night meal that is certain to please even the pickiest eater.
Monte Cristo Sandwich
Ingredients:
4 eggs
2/3 cup (150 ml) milk
2 tsp (10 ml) chopped fresh thyme
1/4 tsp (1 ml) pepper
Pinch salt
8 slices 1-inch (2.5 cm) thick white bread
1 tblsp (15 ml) Dijon mustard
4 oz (125 gm) old Cheddar cheese, thinly sliced
4 oz (125 gm) smoked turkey, thinly sliced
2 tsp (10 ml) butter
Directions:
1) In large shallow dish, whisk together eggs, milk, chopped thyme, pepper and salt; set aside.
2) Spread 4 of the bread slices with mustard; top with cheese and turkey. Sandwich with remaining bread. Dip into egg mixture, turning to soak well.
3) In large nonstick skillet, melt butter over medium heat; cook sandwiches, turning once, until browned and cheese is melted, about 6 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, January 14, 2010
Weight Watchers Chicken Cacciatore Recipe
A very good friend of mine joined Weight Watchers a few years ago, and over a a 2 year period of time lost over 80 pounds, an absolutely awesome achievement!! To this day, 3 years later, she still consciously watches her points values for everything she consumes, and to date has not added even 1 additional pound of weight, an even more phenomenal feat!!
As we love to get together frequently for dinners and such, it has been a real learning curve for us at the the Amateur to learn to cook low fat and low calorie dishes that taste great yet still adhere to the 'points value system' touted by Weight Watchers, therefore we were thrilled when we came across this light and tasty Weight Watchers Chicken Cacciatore Recipe.
If you are following a Weight Watchers diet, or simply want to control the amount of fat or calories you are taking in, then you really must try this delicious and easy chicken cacciatore recipe:
Weight Watchers Chicken Cacciatore Recipe:
Ingredients:
2 tsp olive oil
1/2 cup(s) onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup(s) mushroom(s), sliced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup(s) parsley, fresh, chopped
8 oz uncooked whole-wheat spaghetti
Instructions
Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
Meanwhile, cook spaghetti according to package directions.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
For more great recipes, visit www.amateur-chef.net
As we love to get together frequently for dinners and such, it has been a real learning curve for us at the the Amateur to learn to cook low fat and low calorie dishes that taste great yet still adhere to the 'points value system' touted by Weight Watchers, therefore we were thrilled when we came across this light and tasty Weight Watchers Chicken Cacciatore Recipe.
If you are following a Weight Watchers diet, or simply want to control the amount of fat or calories you are taking in, then you really must try this delicious and easy chicken cacciatore recipe:
Weight Watchers Chicken Cacciatore Recipe:
Ingredients:
2 tsp olive oil
1/2 cup(s) onion(s), chopped
2 medium garlic clove(s), minced
1 medium green pepper(s), diced
1 cup(s) mushroom(s), sliced
1 pound(s) uncooked boneless, skinless chicken breast, cut into 2-inch pieces
2 tsp dried basil
1 1/2 tsp curry powder
1/2 tsp table salt
1/4 tsp black pepper
28 oz canned diced tomatoes
1/4 cup(s) parsley, fresh, chopped
8 oz uncooked whole-wheat spaghetti
Instructions
Heat oil in a large saucepan or stock pot over medium-high heat; add onion, garlic, green pepper and mushrooms. Sauté until vegetables are tender and mushrooms release juice, about 4 minutes. Add chicken and sauté until golden brown on all sides, about 5 minutes. Add basil, curry powder, salt and black pepper; stir to coat.
Add tomatoes and bring mixture to a boil. Reduce heat to low, partially cover and simmer 15 minutes. Remove from heat and stir in parsley.
Meanwhile, cook spaghetti according to package directions.
Transfer spaghetti to four shallow bowls and spoon chicken mixture over top. Yields about 1 cup of chicken mixture and 1 cup of spaghetti per serving.
For more great recipes, visit www.amateur-chef.net
Friday, January 8, 2010
Slow Cooker Pulled Pork
A slow cooker pork roast is a great time saving option for those busy nights when you just won't have time to make dinner, and this wonderful Orange-Barbeque Slow Cooker Pulled Pork is an updated and easy recipe that combines the convenience of slow cooking with the delicious taste of a tender and juicy slow cooker pulled pork.
Prepare everything in the morning before you leave for work, toss into your slow cooker and let the slow cooker do the work for you. When you arrive home in time for dinner, voila, your Orange-Barbeque Slow Cooker Pulled Pork dinner is ready and waiting for you!
The best thing is that it is easy to change your barbeque sauce and marinades for an easy and interesting variation on this recipe for slow cooker pulled pork.
Orange-Barbeque Slow Cooker Pulled Pork
Ingredients:
1 cup barbeque sauce
1/4 cup pure orange marmalade
1 boneless pork shoulder (3 lb./1.35 kg)
1/2 cup mayonnaise
12 sandwich rolls, split, toasted
Directions:
MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.
Tips:
Jazz It Up - For more orange flavour, stir 1 tsp. grated orange peel into meat mixture.
Recipe courtesy Kraft Kitchens.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Prepare everything in the morning before you leave for work, toss into your slow cooker and let the slow cooker do the work for you. When you arrive home in time for dinner, voila, your Orange-Barbeque Slow Cooker Pulled Pork dinner is ready and waiting for you!
The best thing is that it is easy to change your barbeque sauce and marinades for an easy and interesting variation on this recipe for slow cooker pulled pork.
Orange-Barbeque Slow Cooker Pulled Pork
Ingredients:
1 cup barbeque sauce
1/4 cup pure orange marmalade
1 boneless pork shoulder (3 lb./1.35 kg)
1/2 cup mayonnaise
12 sandwich rolls, split, toasted
Directions:
MIX barbecue sauce and marmalade in small bowl. Place meat in slow cooker; top with barbecue sauce mixture. Cover with lid.
COOK on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
SPREAD dressing onto cut sides of buns. Fill rolls evenly with meat mixture.
Tips:
Jazz It Up - For more orange flavour, stir 1 tsp. grated orange peel into meat mixture.
Recipe courtesy Kraft Kitchens.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Wednesday, January 6, 2010
Matt's Stuffed Pork Tenderloin - Matt, This One's For You!!
A few years ago, we had the priviledge and immense pleasure of hosting our nephew, Matt, for 5 weeks while he was on a school work-placement program. While he was staying with us, we naturally used him to taste-test everything and anything we whipped up in the kitchen, always to rave reviews from Matt (other than our middle-eastern flop - but even then, Matt's sense of diplomacy kicked in!!)!
One of the recipes we tried, and perfected over the years based on Matt's positive critique, was this delicious recipe for stuffed pork tenderloin, which we have affectionately dubbed 'Matt's Stuffed Pork Tenderloin'. This delicious stuffed pork tenderloin is easy enough to make for an evening meal, yet works wonderfully as a gourmet meal for even the most discerning of guests.
Well, the days of Matt taste-testing our new creations may be long gone since Matt has moved on and moved out on his own and is now creating his own mouth-watering concoctions, but every time we want to relive the memory of those wonderful winter meals with Matt, we ananimously agree to a meal of Matt's Stuffed Pork Tenderloin!
Matt, this one's for you!!! Enjoy!!!
Ingredients:
1 pork tenderloin, trimmed & butterflied
2-3 tblsp butter
1 chopped onion
2-3 slices white bread, cubed
1 apple, peeled, cored & cut into 1/2 inch cubes
1/2 tsp sage
1/2 tsp cinnamon
1/4 cup chicken broth
freshly ground black pepper to taste
Aluminium foil
Directions:
Melt butter in small pot. Add onions and cook 2 minutes on medium heat.
Add apple cubes, sage, cinnamon and freshly ground pepper and cook another 2-3 minutes.
Add 1/4 cup chicken broth & bread cubes and mix until bread is moist and has absorbed the chicken broth.
Cool 5-10 minutes.
Fill tenderloin with stuffing, tie with cotton twine or thread and wrap in aluminium foil.
Bake at 325 for 1 hour.
Loosen and fold back foil and bake an additonal 15 minutes or until meat is browned and tender.
Enjoy!!!
Tip:
To butterfly pork tenderloin: Using a sharp knife, cut lengthwise through the middle of the tenderloin, making certain not to cut all the way through (should be approximately 1/4-1/2 inch of meat remaining to keep the 2 sides joined) and spread flat.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
One of the recipes we tried, and perfected over the years based on Matt's positive critique, was this delicious recipe for stuffed pork tenderloin, which we have affectionately dubbed 'Matt's Stuffed Pork Tenderloin'. This delicious stuffed pork tenderloin is easy enough to make for an evening meal, yet works wonderfully as a gourmet meal for even the most discerning of guests.
Well, the days of Matt taste-testing our new creations may be long gone since Matt has moved on and moved out on his own and is now creating his own mouth-watering concoctions, but every time we want to relive the memory of those wonderful winter meals with Matt, we ananimously agree to a meal of Matt's Stuffed Pork Tenderloin!
Matt, this one's for you!!! Enjoy!!!
Ingredients:
1 pork tenderloin, trimmed & butterflied
2-3 tblsp butter
1 chopped onion
2-3 slices white bread, cubed
1 apple, peeled, cored & cut into 1/2 inch cubes
1/2 tsp sage
1/2 tsp cinnamon
1/4 cup chicken broth
freshly ground black pepper to taste
Aluminium foil
Directions:
Melt butter in small pot. Add onions and cook 2 minutes on medium heat.
Add apple cubes, sage, cinnamon and freshly ground pepper and cook another 2-3 minutes.
Add 1/4 cup chicken broth & bread cubes and mix until bread is moist and has absorbed the chicken broth.
Cool 5-10 minutes.
Fill tenderloin with stuffing, tie with cotton twine or thread and wrap in aluminium foil.
Bake at 325 for 1 hour.
Loosen and fold back foil and bake an additonal 15 minutes or until meat is browned and tender.
Enjoy!!!
Tip:
To butterfly pork tenderloin: Using a sharp knife, cut lengthwise through the middle of the tenderloin, making certain not to cut all the way through (should be approximately 1/4-1/2 inch of meat remaining to keep the 2 sides joined) and spread flat.
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Subscribe to:
Posts (Atom)
