While there are many modern variations of martini recipes, such as the apple martini, the mango martini, the chocolate martini and the dirty martini (we even uncovered recipes for a lemon meringue martini and a gin cumumber martini!!!), the classic martini recipe uses gin and vermouth, garnished with an olive.
Dubbed the 'King of Cocktails', the classic martini is an approximate ratio of four ounces gin to one ounce dry vermouth, although some prefer less vermouth, about a five or six to one proportion of gin to vermouth.
Contrary to the method made popular by the fictional super-spy, James Bond, who asked for his martinis to be shaken, not stirred, many bartending schools insist that using a cocktail shaker will dull the taste of the vermouth, and traditional cocktail mixology dictates that the best martini recipes are always stirred and never shaken.
The ingredients for the classic martini are mixed together then strained and served straight up (without ice) into a chilled martini glass, and garnished with a green olive.
Classic Martini Recipe
Ice cubes
2 1/2 measures gin
1 measure dry vermouth
1 green olive
Mix all ingredients together, and strain into a chilled martini glass.
Enjoy, but enjoy responsibly!
For more great cocktail ideas, recipes, Chef's tips and tricks visit http://www.amateur-chef.net/
Saturday, October 31, 2009
Thursday, October 29, 2009
Award Winning Chili Recipe
With the cooler days and nights upon us, we tend to gravitate towards warm and hearty meals, so on these crisp fall evenings, anyone dropping by our house will inevitebly find a huge pot simmering in our kitchen, filled to the brim with our Award Winning Chili recipe.
We have heard many people claiming to have winning chili recipes, but in our estimation, for a truly great homemade chili to qualify as an award winning chili recipe, it needs to be quick to prepare for our hectic lifestyles, must use everyday ingredients, and not compromise on either taste or nutrition.
Our delicious Award Winning Chili Recipe is easy to make and simple to increase to feed large numbers, freezes well, and can be spiced up to suit your taste by increasing the amount of chili powder you use.
Award Winning Chili Recipe
l lb (454 gm) lean ground beef
1 1/4 cups (275 ml) chopped onion
1 cup (250 ml) chopped green or red pepper
1 1/2 cups mild or medium salsa
10 oz (284 ml) condensed tomato soup
14 oz (398 ml) kidney beans with juice
4 tsp (20 ml) chili powder (increase to taste)
1 tsp (5 ml) prepared mustard
1/2 tsp (2.5 ml) garlic powder
1/4 tsp (1 ml) cinnamon
1/2 tsp (2.5 ml) oregano
1/4 tsp (1 ml) pepper
1 tsp (5 ml) granulated sugar
Spray a large Dutch oven with non-stick cooking spray. Add ground beef. Brown, stirring often to break up the meat.
Add remaining ingredients. Stir. Bring to a boil. Simmer, covered, for about 30 minutes to cook vegetables and to blend flavors. Increase chili powder, if desired, for a hotter chili.
Makes about 6 2/3 cups.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
We have heard many people claiming to have winning chili recipes, but in our estimation, for a truly great homemade chili to qualify as an award winning chili recipe, it needs to be quick to prepare for our hectic lifestyles, must use everyday ingredients, and not compromise on either taste or nutrition.
Our delicious Award Winning Chili Recipe is easy to make and simple to increase to feed large numbers, freezes well, and can be spiced up to suit your taste by increasing the amount of chili powder you use.
Award Winning Chili Recipe
l lb (454 gm) lean ground beef
1 1/4 cups (275 ml) chopped onion
1 cup (250 ml) chopped green or red pepper
1 1/2 cups mild or medium salsa
10 oz (284 ml) condensed tomato soup
14 oz (398 ml) kidney beans with juice
4 tsp (20 ml) chili powder (increase to taste)
1 tsp (5 ml) prepared mustard
1/2 tsp (2.5 ml) garlic powder
1/4 tsp (1 ml) cinnamon
1/2 tsp (2.5 ml) oregano
1/4 tsp (1 ml) pepper
1 tsp (5 ml) granulated sugar
Spray a large Dutch oven with non-stick cooking spray. Add ground beef. Brown, stirring often to break up the meat.
Add remaining ingredients. Stir. Bring to a boil. Simmer, covered, for about 30 minutes to cook vegetables and to blend flavors. Increase chili powder, if desired, for a hotter chili.
Makes about 6 2/3 cups.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Wednesday, October 28, 2009
'Hail Caesar' Caesar Salad Dressing Recipe
At the Amateur Chef, we know that although everyone swears by their own homemade Caesar salad dressing, a great Caesar Salad dressing recipe is hard to find. Well, we aren't biased (not at all!!), but we truly think that our 'Hail Caesar' Caesar Salad dressing is THE absolute best recipe for Caesar Salad dressing, and with only 6 ingredients, our Caesar Salad dressing recipe is a breeze to make!!
So put away the bottled Caesar Salad dressing, pull out your blender, and give our Caesar Salad Dressing recipe a try!! We are certain you will be pleased with the results!!
'Hail Caesar' Caesar Salad Dressing (THE best Caesar dressing!!)
½ cup mayonnaise
¼ cup milk
2 cloves garlic
2 tblsp lemon juice (fresh is best, but can use bottled lemon juice)
¼ cup grated parmesan cheese
Pepper to taste
Mix all in blender till well blended.
Toss with torn romaine lettuce, croutons and bacon bits.
Enjoy!!
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
So put away the bottled Caesar Salad dressing, pull out your blender, and give our Caesar Salad Dressing recipe a try!! We are certain you will be pleased with the results!!
'Hail Caesar' Caesar Salad Dressing (THE best Caesar dressing!!)
½ cup mayonnaise
¼ cup milk
2 cloves garlic
2 tblsp lemon juice (fresh is best, but can use bottled lemon juice)
¼ cup grated parmesan cheese
Pepper to taste
Mix all in blender till well blended.
Toss with torn romaine lettuce, croutons and bacon bits.
Enjoy!!
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
Monday, October 26, 2009
Foil Baked Salmon
One of our favorite ways to cook salmon is this easy foil baked salmon recipe, perfect for the BBQ or the oven, and due to it's popularity (combined with its exceptional health benefits), we were asked if we would reprint the recipe.
Our fast and easy recipe for BBQ or foil baked Salmon is not only rich in Omega 3 fatty acids which are proven to be heart-healthy but also Vitamin D, often referred to as the sunshine vitamin. Many studies have been conducted substantiating the health benefits of both Omega 3 and Vitamin D to the human body.
We are all aware that salmon is high in Omega 3 (more on Omega 3 in future blogs) but not many of us know that salmon is also high in Vitamin D. The Canadian Cancer Society recommends Canadians consume 1,000 IU of vitamin D every day (1 glass of milk contains 100 IU whereas 3.5 oz or 100 gm of cooked salmon contains 360 IU of vitamin D).What is vitamin D and why do you need it? Vitamin D helps the body absorb calcium, thereby making bones stronger. A Vitamin D deficiency in children can cause rickets, a bone disease that causes skeletal deformities and soft bones. In adults a vitamin D deficiency can cause osteoporosis which leads to decreased bone mass and tissue and increased risk of bone fractures and breaks, especially as we get older. Although vitamin D is absorbed naturally by the human body through exposure to the sun's rays, long winters in northern climates make it difficult to maintain adequate levels naturally as the sun's rays are not strong enough through the winter months (however we must be careful as increased sun exposure also leads to other critical health issues such as melanoma and other skin cancers). Certain foods such as cow's milk which are fortified with vitamin D, fatty fish such as salmon and herring, and multivitamins can help boost the body's vitamin D levels.
Try this fast and easy, great tasting BBQ Foil baked Salmon Recipe and do something wonderful for your body and your taste buds!!
BBQ Foil Baked Salmon
4-6 oz portions of Salmon, skin on (120-180 gm portions)
5-6 sprigs fresh dill
1 whole lemon, sliced
freshly ground pepper, to taste
Heavy duty foil
With an olive oil sprayer, grease a piece of foil large enough to make a foil packet. Place the salmon pieces, skin side down, on the foil. Season with pepper to taste. Place 5 or 6 sprigs of fresh dill (depending on the size of your salmon) and cover with lemon slices. Lightly seal packet. BBQ on medium heat 8 minutes or until salmon reaches an internal temperature of 140 degrees F (salmon will continue to cook and meat temperature will rise 5 to 10 degrees after you remove it from the grill). Carefully open the foil packet and remove the salmon with a lifter (the skin will stick to the foil, making it much easier to lift the salmon off the skin).Serve immediately with salad and rice.
For more great recipes, chef's tips and tools, visit www.amateur-chef.net
Our fast and easy recipe for BBQ or foil baked Salmon is not only rich in Omega 3 fatty acids which are proven to be heart-healthy but also Vitamin D, often referred to as the sunshine vitamin. Many studies have been conducted substantiating the health benefits of both Omega 3 and Vitamin D to the human body.
We are all aware that salmon is high in Omega 3 (more on Omega 3 in future blogs) but not many of us know that salmon is also high in Vitamin D. The Canadian Cancer Society recommends Canadians consume 1,000 IU of vitamin D every day (1 glass of milk contains 100 IU whereas 3.5 oz or 100 gm of cooked salmon contains 360 IU of vitamin D).What is vitamin D and why do you need it? Vitamin D helps the body absorb calcium, thereby making bones stronger. A Vitamin D deficiency in children can cause rickets, a bone disease that causes skeletal deformities and soft bones. In adults a vitamin D deficiency can cause osteoporosis which leads to decreased bone mass and tissue and increased risk of bone fractures and breaks, especially as we get older. Although vitamin D is absorbed naturally by the human body through exposure to the sun's rays, long winters in northern climates make it difficult to maintain adequate levels naturally as the sun's rays are not strong enough through the winter months (however we must be careful as increased sun exposure also leads to other critical health issues such as melanoma and other skin cancers). Certain foods such as cow's milk which are fortified with vitamin D, fatty fish such as salmon and herring, and multivitamins can help boost the body's vitamin D levels.
Try this fast and easy, great tasting BBQ Foil baked Salmon Recipe and do something wonderful for your body and your taste buds!!
BBQ Foil Baked Salmon
4-6 oz portions of Salmon, skin on (120-180 gm portions)
5-6 sprigs fresh dill
1 whole lemon, sliced
freshly ground pepper, to taste
Heavy duty foil
With an olive oil sprayer, grease a piece of foil large enough to make a foil packet. Place the salmon pieces, skin side down, on the foil. Season with pepper to taste. Place 5 or 6 sprigs of fresh dill (depending on the size of your salmon) and cover with lemon slices. Lightly seal packet. BBQ on medium heat 8 minutes or until salmon reaches an internal temperature of 140 degrees F (salmon will continue to cook and meat temperature will rise 5 to 10 degrees after you remove it from the grill). Carefully open the foil packet and remove the salmon with a lifter (the skin will stick to the foil, making it much easier to lift the salmon off the skin).Serve immediately with salad and rice.
For more great recipes, chef's tips and tools, visit www.amateur-chef.net
Thursday, October 22, 2009
Halloween Appetizers - Monster Claws with Dipping Sauce
With Halloween just around the corner, we thought now was the perfect time to bring you some frightfully delicious Halloween appetizers, starting with Monster Claws with Dipping Sauce. Increase the number of 'claws' to suit the number of people at your party.
These easy to make appetizers are from our collection of great Kraft appetizer recipes and are sure to be a hit with all the little ghosts and goblins at your Bash. These kid-friendly appetizers can also be turned into a quick and easy main dish to serve the little ghouls on Halloween night before they go out trick-or-treating!!
Monster Claws with Dipping Sauce
Ingredients:
4 small boneless skinless chicken breasts (1 lb/450 gm) gut lenghtwise in half
1 pouch Shake'N Bake extra crispy original coating mix
8 red pepper triangles (about 1/4 cup)
1/2 cup Kraft original BBQ sauce
Directions:
1. Heat oven to 400 F.
2. Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 min or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with sauce.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
These easy to make appetizers are from our collection of great Kraft appetizer recipes and are sure to be a hit with all the little ghosts and goblins at your Bash. These kid-friendly appetizers can also be turned into a quick and easy main dish to serve the little ghouls on Halloween night before they go out trick-or-treating!!
Monster Claws with Dipping Sauce
Ingredients:
4 small boneless skinless chicken breasts (1 lb/450 gm) gut lenghtwise in half
1 pouch Shake'N Bake extra crispy original coating mix
8 red pepper triangles (about 1/4 cup)
1/2 cup Kraft original BBQ sauce
Directions:
1. Heat oven to 400 F.
2. Coat chicken with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.
3. Bake 13 to 15 min or until chicken is done.
4. Make 1/2 inch slit in thinner end of each chicken strip; insert red pepper triangle in slit for the monster's claw. Serve with sauce.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Tuesday, October 20, 2009
Easy Party Appetizers - Sweet Vidalia Onion Dip
At the Amateur Chef we are always searching for great recipes for easy party appetizers, so we were thrilled when we found this amazing Sweet Vidalia Onion Dip appetizer recipe. Vidalia onions, an unusually sweet variety of onions due to the low amount of sulfur in the soil in which the onions are grown, are the key ingredient in this easy appetizer recipe.
The Vidalia onion was first grown near Vidalia, Georgia in the 1930's. In 1986, Georgia's state legislature passed 'the Vidalia Onion Act of 1986' which trademarked the name 'Vidalia Onions' and limited the production area to certain counties in Georgia. Shortly afterwards the Vidalia Onion was named as Georgia's official state vegetable.
Our delicious and easy appetizer recipe for Sweet Vidalia Onion dip uses only 4 ingredients and is best served with an assortment of crackers, nacho chips or thin baguettes slices.
Make extra servings of this amazingly simple appetizer recipe as it is certain to be a hit at your next party.
Sweet Vidalia Onion Dip
2 large vidalia onions, chopped
2 8oz pkgs cream cheese
3 heaping tblsp mayonnaise
1 1/2 cups grated Swiss or Parmesan cheese
Mix all ingredients together and bake for 35 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
The Vidalia onion was first grown near Vidalia, Georgia in the 1930's. In 1986, Georgia's state legislature passed 'the Vidalia Onion Act of 1986' which trademarked the name 'Vidalia Onions' and limited the production area to certain counties in Georgia. Shortly afterwards the Vidalia Onion was named as Georgia's official state vegetable.
Our delicious and easy appetizer recipe for Sweet Vidalia Onion dip uses only 4 ingredients and is best served with an assortment of crackers, nacho chips or thin baguettes slices.
Make extra servings of this amazingly simple appetizer recipe as it is certain to be a hit at your next party.
Sweet Vidalia Onion Dip
2 large vidalia onions, chopped
2 8oz pkgs cream cheese
3 heaping tblsp mayonnaise
1 1/2 cups grated Swiss or Parmesan cheese
Mix all ingredients together and bake for 35 minutes.
Enjoy!
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Monday, October 19, 2009
Pork Cutlets with Morel Mushrooms
Morel mushrooms are a staple of many different types of cuisine. Although morel mushrooms are usually dried or canned, they can also be purchased fresh.
In some of the easiest and best morel mushroom recipes, the morels are gently sauteed in butter and seasoned with fresh pepper and salt, or soaked in an egg batter and lightly breaded.
Morel mushrooms also make a great addition to sauces for easy and stress-free gourmet entertaining, such as this great recipe for Pork Cutlets with Morel Mushrooms.
Pork Cutlets with Morel Mushrooms
1 pound pork cutlets, cut very thin
2 cups morel mushrooms
1/4 cup butter
1/4 cup dry white wine
1 cup of your favorite brown sauceto taste
salt and pepper
Trim fat from pork cutlets and pound until thin, approximately 1/4 inch thick.
Melt butter in a saute pan and add the cutlets and mushrooms. Saute two minutes, then add the white wine and cook 30 seconds.
Add the brown sauce and finish with a little whole butter.
Quick and easy, and absolutely delicious!
Recipe courtesy The Great Morel.
Enjoy!
For more great recipes, Chef's tips and tools, visit www.amateur-chef.net
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