Inner Chef

Enjoy your kitchen, your food and your inner chef


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Avocado Deviled Eggs

Avocado Deviled Eggs

6 hard-cooked eggs; cooled and peeled

1 large Avocado; mashed

1-2 Tbsp. Real mayo

Mustard to taste

Lemon juice to taste

 

Cook eggs until centers are done. Allow to cool and cut lengthwise. Take out cooked yolk at mash in bowl.

Add mashed avocado to yolks and stir until combined. Stir in mayo and start with 1/2 tsp. of mustard and 1/4 tsp. of lemon juice. (Remember that you can always add more; but you can never take it away). Add mustard and lemon juice to your liking. Add a pinch of salt if you like.

Spoon mixture into cooked egg whites or use a ziplock bag or pastry bag. Chill before serving. Top with green onion if you prefer or parsley.

 

 

 


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Crispy Pork Carnitas

Crispy Pork Carnitas

2 Tbsp. Olive Oil

1 (4-5) pound boneless Pork Loin; trim excess fat and cut into 3″ chunks

1 1/2 cups Chicken Stock

1 medium White Onion; diced

4 gloves Garlic; peeled and minced

2 Chipotle Peppers in Adobo sauce; minced

2 tsp. Cumin

1 tsp. Black Pepper

1 tsp. Chili Pepper

1 1/2 tsp. Salt

Cilantro and white onion for garnish

Fresh Lime

Corn Tortillas

Heat olive oil in a large sauté pan over high heat. Add pork and sear on each side until browned, then transfer pork to your slow-cooker.

Add remaining ingredients to slow-cooker and stir to combine. Cover and cook on high for 4-5 hours or on low for 6-8 hours or until  pork is completely cooked and shreds easily with fork.

When your pork is cooked; prepare baking sheet with non-stick aluminum foil and preheat your oven to broil. Remove the pork with a slotted spoon and lay on foil-lined baking sheet in an even layer. (DO NOT DISCARD LIQUID FROM SLOW-COOKER!). Pop into oven for 5 minutes.

Remove pork from oven and drizzle 1/4 cup of juices from slow-cooker over pork and toss to coat. Broil again for 5 minutes. Repeat 2 more times until pork is crispy.

Heat corn tortillas and fill with pork, top with white onion, cilantro and a splash of fresh lime juice.

You can store the pork in the freezer for up to 3 months. I save any extra juice to use when I make my leftovers. Store leftover in fridge for up 3 days.

Chef’s Note: I have also used this recipe for nachos and it was amazing!

 

 

 

 


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Scallops with Linguini and Cream Sauce

Scallops with Linguini and Cream Sauce

Ingredients:

1 to 1 1/2 pound bay scallops

1/2 cup butter

3 garlic cloves; minced

juice of 1/2 to 1 lemon

1/4 cup white wine

1 cup whipping cream

1 cup Parmesan cheese; finely shredded

parsley; chopped

1 pound linguini

salt and white pepper to taste

Directions:

Prepare pasta as directed on package.

Meanwhile melt butter in large, heavy skillet on medium heat. Add 1/2 lemon juice, white wine and scallops and sauté for about 4 minutes. Add chopped parsley, cream and cheese; stir until sauce becomes thick; about 5-6 minutes. Salt and pepper to taste.

Drain pasta and toss into cream sauce  drizzle with lemon juice and toss again. Serve immediately.

Scallops and Linguini with Cream Sauce


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Hasselback Chicken

Hasselback Chicken

**Orignal Recipe as taken from Proper Tasty Facebook Page

Here’s What You’ll Need:

Splash of oil

50g Fresh Spinach

50G Ricotta Cheese

2 Chicken Breasts

20g Cheddar Cheese

Paprika

Salt

Pepper

Method: 1.) Cook the spinach on a medium heat in a splash of oil for 3-5 minutes until it is slightly wilted.

2.) Stir in the ricotta and cook for a further 30-60 seconds. Allow to cool.

3.) Cut slits into the chicken breasts about 1cm apart but don’t cut all the way through – about 75% of the way down is what you should aim for, but don’t stress over it.

4.) Stuff all of the spinach and ricotta mixture into the slits.

5.) Season the chicken with salt and pepper.

6.) Grate the cheddar and sprinkle it generously on top.

7.) Shake a good bit of ground paprika over the chicken to add some colour and flavour.

8.) Bake in the centre of a pre-heated oven for 20-25 minutes 200°C/400°F/Gas Mark 6 until the cheese has melted and the juices are clear.

9.) Have it!

Inner Chef Notes:

This was a great tasting dish. Easy to make!

  • I doubled this recipe to use for 4 chicken breasts.
  • I used Vermont White Cheddar Cheese.
  • I used 50/50 of Smoked Paprika and regular Paprika.
  • I used Whole Milk Ricotta Cheese.
  • I used Olive oil.
  • It took about 45 minutes for my chicken to finish cooking.

DSCN9521 DSCN9525

 

 


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Pull-Apart Garlic Rolls

Pull-Apart Garlic Rolls

(Tasty Facebook Page)

**Recipe as it appears on the Facebook page

Preheat oven to 375°F / 190°C

Ingredients:

1 tube refrigerated biscuits

3 Tbsp. butter, melted

1/2 tsp garlic powder

2 Tbsp. fresh parsley, minced

1 cup shredded mozzarella

Cut biscuits into fourths, and place in a large mixing bowl. Add the butter, garlic powder, parsley, and mozzarella, and mix with your hands, coating all of the biscuit pieces. Place the pieces in a muffin tin, 3 pieces per tin (you’ll have 2 extra—just use them in whichever tin you want). Bake for 15 minutes. Best served fresh out of the oven!
Inner Chef’ Notes: These were okay. They lacked garlic flavor and they were not cheesy as in the video. Also, the mozzarella caused the rolls to burn just a bit. I will make these again, but I will add 1 tsp. of garlic powder and not as much butter. I will also be spraying my pans lightly.

I used Pillsbury® Grands Biscuits with this recipe and I was able to make 10 pull-apart rolls.

DSCN9519  DSCN9520