Brussels Sprouts, Apple & Radish Salad

 Brussels Sprouts, Apple & Radish Salad 

Every buffet needs a refreshing break and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette. 

1 tbsp Dijon Mustard 

Juice of 1 lemon 

2 tsp honey 

1/2 cup olive oil

Salt to taste

Pepper to taste 

1 lb Brussels Sprouts, roots trimmed 

2 green apples, cored and quartered 

5 radishes, trimmed 

10 large mushrooms 

1/2 cup fresh parsley, chopped 

1/2 cup freshly shaved Parmesan 

Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzle in the oil, whisking until thick and smooth. Season with salt & pepper and set aside. 

Using a mandolin slice the Brussels Sprouts, Apple, radishes and mushrooms as thinly as possible. Add the slices to a bowl along with the parsley and toss with dressing   Taste for seasoning and add additional salt and pepper if needed. Top with freshly shaved Parmesan cheese just before serving. 

Portobello Mushroom Bruschetta with Garlic Aioli

 Portobello Mushroom Bruschetta with Garlic Aioli

1 1/2 cups balsamic vinegar

1/4 cup honey

1/4 cup brown sugar, packed 

1 1/2 tbsp fresh Thyme, Chopped 

6 - 4” portobello mushrooms, stemmed & dark gills removed 

3 tbsp olive oil

3 red onions, sliced (about 6 cups)

2 red peppers

3 tbsp green onion, thinly sliced 

3 tbsp fresh basil, chopped 

1 garlic clove, minced 

1 cup mayonnaise 

2 tbsp lemon juice 

2 garlic clove, minced 

1/2 tsp kosher salt 

2 French bread baguettes, cut into 24 slices 

Olive oil

5 oz arugula, coarsely chopped 

Balsamic glaze 

Preheat oven to 375 degrees. 

Mix vinegar, honey, brown sugar and thyme in a medium bowl. Transfer 1/2 cup marinade to a small bowl and set aside. Place mushrooms in a 9 x 13 glass baking dish. Pour remaining marinade over mushrooms. Cover with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface. Cool and cut into 1/2” slices. 

Heat oil in a large skillet over medium heat. Add red onions and sauté until very tender & beginning to brown, approximately 25 minutes. Pour in reserved marinade and cook until liquid is absorbed and onions are glazed, about 15 minutes. Set aside. 

Char red peppers over gas flame or under a broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in a medium bowl, add green onion, basil, garlic and 1 tablespoon oil & toss to combine. 

Mushrooms, onion mixture and red pepper mixture can be prepared 1 day ahead, cover separately and refrigerate. 

In a small mixing bowl combine mayonnaise, lemon juice, garlic and kosher salt. Cover and refrigerate until needed. 

Preheat oven to 375 degrees   Place bread slices on a baking sheet. Brush with additional olive oil. Bake until lightly toasted, approximately 10 minutes. Layer portobello mushroom slices, arugula, onions and red pepper mixture on bread slices. Bake until heated through, about 3 minutes. 

Transfer bruschetta to a serving plate. Add dollops of garlic Aioli for dipping, drizzle with balsamic glaze and serve. 

Boursin Cheese Copycat Recipe

 Boursin Cheese Copycat Recipe 

8 oz Cream Cheese, softened

1/2 cup butter, softened 

2 tsp Garlic, Minced 

1/2 tsp dried oregano

1/2 tsp dried Basil

1/2 tsp dried Thyme 

1/2 tsp dried Chives 

1/2 tsp dried Parsley

1/4 tsp dried Tarragon

1/4 tsp Black Pepper

Add all ingredients to a medium mixing bowl. Using a hand mixer, whip together until well combined and smooth. Serve at room temperature with fresh vegetables and/or crackers. 

Use in your favourite recipes that call for Boursin cheese. 

Instant Pot Cincinnati Chili

 Instant Pot Cincinnati Chili

Instant Pot Cincinnati Chili is an awesome take on the classic chili recipe. You will love the unique flavours of this Ohio favourite. 

1 tbsp Canola Oil

2 lbs lean ground beef 

1 onion, finely diced 

2 cloves garlic, minced 

6 oz tomato paste 

1 15 oz can tomato sauce 

3 cups beef stock 

3 tbsp chili powder 

1 tbsp cumin 

2 tbsp cocoa powder 

1 tsp oregano

1/2 tsp cinnamon 

1/2 tsp allspice 

1/4 tsp cloves 

Salt & pepper to taste 

Turn the instant pot to sauté and once it reads hot, add oil, ground beef and onion. Cook beef until browned, breaking the meat until fine pieces, using a wooden spoon and potato masher. Once browned, add garlic and sauté for 1 minute or until fragrant. 

Hit cancel on the instant pot and add remaining ingredients mixing well. Place lid on, locking and set to seal. Set to pressure cook or manual and set timer to 25 minutes. Once finished, release the pressure with a quick release. 

Serve over spaghetti and top with desired toppings. 

Optional toppings 

French fried onions

Cheddar cheese

Sliced scallions 

Parmesan cheese 

Pork Tenderloin Rice Bowl

 Pork Tenderloin Rice Bowl

Pork tenderloin rice bowl with a creamy coconut rice, cauliflower and pineapple. 

Pork Marinade 

1 pork tenderloin 

1/2 cup soy sauce

1/2 cup rice wine vinegar 

2 tsp sweet tai chili sauce 

3 cloves garlic, minced 

2 green onions, sliced 

1 inch ginger, peeled and grated 

Rice 

1 tbsp canola oil

1/2 onion, diced 

1 tbsp kosher salt

1 cup rice

2 green onions, sliced 

1 inch ginger, peeled and grated 

1 13.5 oz can coconut milk 

1/2 cup chicken stock 

2 tbsp fresh cilantro, finely chopped 

Finishing 

1/2 head cauliflower florets, steamed 

1 pineapple slice 

1 large egg

Fresh bean sprouts 

1 tbsp chopped roasted peanuts 

Preheat oven to 375 degrees. 

Mix the soy sauce, rice wine vinegar, brown sugar, sweet Thai chili sauce, garlic, green onions and ginger in a bowl. Reserve about 1/4 cup for the sauce and pour the remaining sauce over the pork tenderloin in a baggie or dish and let marinade for  30 minutes or longer. 

Coat a medium sauce pan with oil and add the onion and salt. Sauté the onion for a couple of minutes, add the rice and toast for a minute. Add the green onion and ginger and stir to combine. Add the coconut milk, chicken stock, pinch of salt and simmer for approximately 15 minutes until the liquid is absorbed. Fluff & finish with cilantro. 

In a medium skillet over medium heat, add canola oil. Sear the pork on all sides and then add the onion and sauté. Transfer the pork to a baking pan. Remove the onions from the skillet and set aside. Bake the pork tenderloin in the preheated over for 10 - 15 minutes or until an internal temperature of 150 degrees is reached. Remove pork to a cutting board and rest for 5 - 10 minutes. 

Add a drizzle of oil to the skillet, add steamed cauliflower and sauté approximately 5 minutes & set aside add the pineapple and sauté until lightly browned and set aside. Fry the egg over easy to ensure a runny yolk. 

To assemble the bowl, add the rice, sliced pork tenderloin, cauliflower, onion, pineapple and fried egg. Top with bean sprouts, roasted peanuts and green onion. 

Shrimp Scampi Cheesecake

 Shrimp Scampi Cheesecake

1 tbsp olive oil

3 tsp Garlic, minced 

1 lb shrimp, peeled and deveined 

12 puff pastry shells, baked 

4 tbsp butter

1 8 oz Cream Cheese, softened 

1 egg

1/4 cup heavy cream 

6 oz smoked Gouda cheese, grated 

2 tsp salt 

Preheat oven to 350 degrees.  

In a large skillet over medium/low heat, warm oil. Add onions and garlic and sauté until translucent. Set aside to cool. When cool, pour off liquid, reserving garlic/onions. Set aside.  

Return skillet to stove and over medium low heat melt butter, add reserved onion/garlic and shrimp. Cook shrimp for 2 - 4 minutes or until cooked through. Transfer shrimp to a cutting board and dice, reserving 12 uncut for garnish. 

Remove centre circle and a small portion of cooled puff pastry shells. 

In a medium bowl, beat cream cheese until smooth. Add egg and beat until well combined. Add cream, Gouda, onions, sliced shrimp and salt. Mix until well combined. 

Spoon filling into puff pastry shells. 

Bake in oven for 20 - 30 minutes or until filling is browned on top. Garnish with whole shrimp and serve. 

Roasted Garlic Parmesan Fingerling Potatoes

 Roasted Garlic Parmesan Fingerling Potatoes 

1 lb Fingerling Potatoes, halved lengthwise 

2 cloves Garlic, Minced 

2 tbsp Parmesan Cheese, Grated 

1 tsp Lemon Zest 

1/2 tsp Salt 

1/4 tsp Pepper

2 tbsp Olive Oil

1 tbsp Butter 

2 tbsp Parsley, Chopped Fresh 

Preheat oven to 425 degrees. 

Toss potatoes, garlic, Parmesan cheese, lemon zest, salt and pepper in a bowl. Drizzle with oil and toss again until evenly combined. 

Heat an oven proof skillet over medium high heat. Add butter and heat until melted. Add potatoes and cook & toss until evenly coated with butter. Move the skillet to preheated oven. 

Roast in the oven for approximately 20 - 30 minutes or until cooked through, tossing halfway through. Remove from oven, toss with parsley and serve.