Inner Chef

Enjoy your kitchen, your food and your inner chef

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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




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.

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BLT Pizza



Don and I love BLT’s and we love pizza! So we decided to combine the 2 into one amazing dish. This works out great for company (I hate making toast!).

The ingredients are simple:

1 Pre-made pizza crust

Mayo or Miracle Whip

Fresh crisp bacon pieces

Lettuce and tomatoes

Toast the pizza crust, then top with mayo, bacon, lettuce and tomatoes. Easy as pizza pie!

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Rosemary Spaghetti with Roasted Asparagus


Rosemary Spaghetti with Roasted Asparagus

(Melissa’s Everyday Cooking with Organic Produce)

Here is the original recipe, as in the book. I used a lemon-infused olive oil and added diced chicken. This serves about 4-6 people.


1 pound asparagus, trimmed 2 tablespoons extra-virgin olive oil 1⁄2 teaspoon coarse salt, such as kosher 5 tablespoons unsalted butter, divided use (see Cook’s Note) 1 large yellow onion, coarsely chopped 5 medium cloves garlic, sliced 1 1⁄2 cups chicken broth or vegetable broth 1 1⁄2 tablespoons chopped fresh rosemary leaves 1 pound spaghetti, thick spaghetti preferred 1⁄4 cup freshly grated Parmesan cheese, plus cheese for optional topping Salt and freshly ground black pepper Garnish: 8 sprigs fresh rosemary


  1. Adjust oven rack to upper third of oven. Preheat oven to 400 degrees F. Spread asparagus on rimmed baking sheet in a single layer; brush with oil and sprinkle with salt. Roast until fork-tender, about 7 to 12 minutes, shaking pan halfway through cooking to redistribute stalks (roasting time varies depending on thickness of asparagus). Cut stalks into 1 1/2-inch pieces. Set aside.
  2. In large, deep skillet melt 4 tablespoons butter on medium-low heat. Add onion and cook until nicely browned, about 15 minutes. Add garlic and cook 1 minute. Add chicken broth or vegetable broth and chopped rosemary; increase heat to high and reduce by half.
  3. Meanwhile, bring large pot of salted water to boil on high heat. Add spaghetti and cook according to package directions until al dente (tender with a little bite); drain, reserving 2 tablespoons pasta water.
  4. Add pasta and reserved cooking water to butter mixture. Add cheese, 1 tablespoon butter and asparagus. Gently toss. Season with salt and plenty of pepper. Garnish each serving with rosemary sprig.

Inner Chef Note: I made a homemade Roasted Garlic Butter:

Cut about 1/3 of the top of a large garlic bunch, drizzle a little Extra Virgin Olive Oil on the cut part and wrap garlic bunch in foil, open side up. Open foil just a bit so that the garlic can caramelize. Bake in a 400 degree oven for about 35-45 minutes, until garlic is tender. remove from oven and let rest. When cool enough to handle, squeeze garlic from paper. Add to unsalted butter and enjoy.


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Quinoa Caprese Casserole

Quinoa Caprese Casserole       5 servings

(Better Homes & Garden 16th Edition)

Nonstick cooking spray

2 cups water

1 cup quinoa, rinsed and drained

½ tsp. salt

1 ½ cups purchased marinara sauce

2 Tbsp. tomato paste

⅔ cup finely shredded Parmesan cheese

⅓ cup whipping cream

½ tsp. crushed red pepper

¼ tsp. black pepper

1 ½ cup grape or cherry tomatoes, halved

1 cup shredded mozzarella cheese (4 oz.)

¾ cup shredded fresh basil

6 oz. fresh mozzarella, cut into ½-inch cubes

Crusty Italian bread, optional

  1. PREHEAT oven to 350°. Lightly coat a 2-quart square baking dish with cooking spray, set aside. In a medium saucepan, combine the water, quinoa and salt. Bring to boiling; reduce heat and simmer, covered for about 15 minutes or until water is absorbed. Let stand for 5 minutes. Uncover and fluff with a fork; set aside.
  2. COMBINE marinara sauce and tomato paste in a large saucepan. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper and black pepper. Bring to a boil; remove from heat. Add cooked quinoa; mix gently. Using a rubber spatula, fold in ¾ cup of the tomatoes, the shredded mozzarella cheese and ¼ cup of the basil. Spoon quinoa mixture into the prepared baking dish, spreading evenly. Top with fresh mozzarella cheese.
  3. BAKE, uncovered, about 30 minutes or until heated through. Top with remaining ¾ cup tomatoes and the remaining ½ cup basil. If desired, serve with bread.
Better Homes & Garden

Better Homes & Garden


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The Perfect Prime Rib!

You will not believe just how easy it is to get the perfect prime rib! I didn’t believe it at first….until it came out of the oven and we sliced it. PERFECT!

We found this recipe on “About”. This is word for word how they described how to make this perfect prime rib.

There are some Inner Chef Notes for you that I will share right now.

     1. Our prime rib weighed in at 17.2 pounds and we cut it in half. This meant that we hade to weigh each individual piece. It came to 43 minutes total cook time (yep….that’s it!)

     2. We used Private Selection Crust Rub instead of just plain salt and pepper and it was aromatic and so delicious!



“This technique produces a perfectly medium-rare prime rib with a gorgeous brown crust on the outside. It works best for smaller prime ribs of between 4 and 8 pounds. For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound.

The key to this method is knowing the exact weight of your prime rib. Just copy it off the label, write it on a Post-it and stick it on your fridge. I say this because I know how easy it is to just tear off the butcher paper and throw it away, and you really don’t want to have to go digging through the trash to find the label.

Also, you don’t actually need a meat thermometer with this technique, although if you’re paranoid you can certainly use one anyway.

  • 1 boneless or bone-in beef rib roast, trimmed and tied
  • Kosher salt and freshly ground black pepper, to taste
  • Prep Time:1,440 minutes
  • Cook Time:160 minutes
  • Total Time:1,600 minutes
    1. The night before you are going to cook the prime rib, unwrap the roast and let it sit uncovered in the refrigerator. This will dry out the surface, which makes it easier to get a nice brown color on the roast
    2. Three hours before you want to begin cooking, take the roast out of the fridge and place it on a cutting board at room temperature
    3. Half an hour before you start roasting, pre-heat your oven to 500°F and season the roast generously with Kosher salt and freshly ground black pepper
    4. Now it’s time to do your calculation. All you do is multiply the weight of your roast by five. That’s your total roasting time, in minutes. Sounds crazy, right? But stay with me
    5. For instance, if you have a four-pound roast, 4 × 5 = 20 minutes. An eight-pound roast? 8 × 5 = 40 minutes. Remember that number
    6. When you’re ready to cook, set the roast in a roasting pan with a rack, fat-side-up for a boneless prime rib. Or for a bone-in prime rib, skip the roasting rack and just set the roast bone-side-down in the roasting pan. If you’re nervous about this crazy technique, you can insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone. If nothing else, it will provide you with some peace of mind
    7. All right, now put the roast in the oven and roast it for exactly however many minutes you calculated above. When the time’s up, turn off the oven and walk away. Don’t open the oven door for any reason for the next two hours
    8. I’ll say it again because it bears repeating: Do not open the oven door, for any reason, for the next two hours.
    9. In two hours, take the prime rib out of the oven, carve and serve right away. If you did use a thermometer, you’ll see that the internal temperature of the meat has reached 130°F — in other words, perfect medium-rare. How easy was that?”

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Gryo Meat and Tzatziki Sauce

Greek Gyro Meat

I cannot remember where I got these recipes, but they are delcious!

(Yep, it’s this easy! And the taste is savory and so delicious!)


½ pound ground sirloin

½ pound ground lamb

½ cup finely chopped onion

2 tsp. fresh minced garlic

½ tsp. dried ground marjoram

½ tsp. dried ground rosemary

¼ tsp. ground black pepper


Mix all ingredients together, cover and allow to chill in refrigerator for a minimum of 2 hours. Remove from fridge and blend in food processor for about 1 minute.

Preheat oven to 325°. Form meat into a loaf and put on baking sheet. Bake for 45 minutes to 1 hour. It should be a bit dry.


Tzatziki Sauce (Greek Yogurt and Cucumber Sauce)

3 cups Greek plain yogurt (you can use regular yogurt; please see Step 1 below)

Juice of 1 lemon (about 3 Tbsp.)

1 garlic clove; chopped

2 medium cucumbers, peeled, seeded and chopped

1 Tbsp. Kosher salt

1 Tbsp. chopped fresh dill


Step 1: (If using regular plain yogurt); Put yogurt in a fine mesh sieve, allow yogurt to drain for at least 2 hours.

Step 2: After peeling, seeding and chopping cucumbers; place in colander and sprinkle with the 1 Tbsp. Kosher salt. Allow cucumbers to sit for 2-4 hours so that the water is removed from the cucumbers. Pat each piece dry after they are drained from water.

Step 3: In a food processor (using the steel blade), mix together cucumbers, garlic, lemon juice, dill and a few grinds of black pepper. Process mixture until well blended and then stir mixture into yogurt. Cover and place in fridge for at least 2 hours. This step is so important. The flavors need to meld together for this time.

INNER CHEF NOTES: The sauce will keep in the fridge for a few days. You will have to drain the sauce each time before use and then stir.

The meat will keep in the fridge for about 3 days; covered tightly.


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