Inner Chef

Enjoy your kitchen, your food and your inner chef


Leave a comment

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

 

 


Leave a comment

BLT Pizza

IMG_20160130_120630471

 

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!

IMG_20160130_115806189  IMG_20160130_115921343 IMG_20160130_120042961 IMG_20160130_120157884

IMG_20160130_120619928


Leave a comment

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.

INGREDIENTS:

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

DIRECTIONS:

  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.

 

11193312_10206115228177428_5071965724052091093_n    11203075_10206115228377433_947942165294160269_n


Leave a comment

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!)

 Ingredients:

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

Directions:

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

Directions:

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.

 

food 3  food2

 

 

 

 


Leave a comment

Garlic Scape and Cherry Tomatoes

Garlic Scape and Cherry Tomatoes            Serves: 4

(Saveur Magazine)

INGREDIENTS

Kosher salt and freshly ground black pepper, to taste
½ lb. spaghetti
2 tbsp. olive oil
10 garlic scapes
1 pint multicolored cherry tomatoes
1 red onion, thinly sliced
1 cup baby arugula
1 lemon, zested and juiced

INSTRUCTIONS

Heat oven to 400°. Bring a large pot of salted water to a boil; add spaghetti and cook, stirring occasionally, until al dente, about 8 minutes. Drain pasta and keep warm. Toss olive oil, garlic scapes, tomatoes, red onion, salt, and pepper and spread in an even layer on a baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. Remove from oven and toss with spaghetti, arugula, and lemon zest and juice. Serve immediately.

Saveur Magazine

Saveur Magazine

 


1 Comment

Spinach Lasagna Roll-Ups

 

Spinach Lasagna Roll-Ups     Serves: About 7

This recipe was going viral like crazy on Facebook and I had to give it a try. I made some changes to fit my likes and my needs. But you can find the original recipe on Budget Bytes website.

Ingredients

1 lb. lasagna noodles

15 oz. whole milk ricotta cheese

1 cup finely shredded Mozzarella cheese

½ cup finely shredded Parmesan cheese

1 large egg

10 oz. frozen spinach, thawed, drained very well**

2 ½ cups roasted garlic marinara sauce

Salt and fresh ground black pepper to taste

Directions

PREHEAT OVEN TO 400°.

  1. In a large pot; bring salted water to rolling boil. Add lasagna noodles and cook to al dente (about 12-15 minutes).
  2. While noodles are cooking; in a large bowl, mix together ricotta cheese, Mozzarella cheese, Parmesan cheese, egg, spinach, salt and pepper.
  3. Spray a 9×13 baking dish with veggie oil.
  4. When noodles are al dente; drain well. Cover a large baking sheet with waxed paper or parchment paper. Lay 3-4 noodles on baking sheet at a time. Spoon 2-3 tablespoons of cheese mixture on each noodle and spread end to end. (I used my fingers to spread and pat the mixture). This does not need to be laid on thick.
  5. Roll up noodles and place seam side down onto prepared baking dish. Place them side to side; close. Cover tops of roll-ups with sauce and cover baking dish with foil. Bake at 400° for 30-35 minutes. Let stand for 5 minutes and remove foil.

**Thaw frozen spinach on plate in refrigerator over night. Unwrap spinach and squeeze out as much water as possible. Lay spinach on platter lined with layers of paper towels and cover with more layers. Press down to remove any extra water. As you mix the spinach with the cheese (I used culinary plastic gloves) the spinach will break up.

DSCN9529