Tag: quick and easy

Recipe: Italian sausage, lemon and scallion spaghetti

Posted on by Dan Clapson

Pork sausage pasta recipe

Living in Alberta, we know that the May long weekend can be a gamble. Either we’ll be having a backyard dinner party with friends while the sun is shining or we’ll be stuck inside due to rain or snow. This province’s weather certainly keeps us on our toes.

This pasta dish can be made a little extra summery by grilling the scallions and wrapping the tomatoes and garlic up in some tinfoil and cooking them on the top rack of your barbecue, but when the weather fails you, the oven will do just fine.

What you’ll need…

1 bunch scallions

2 teaspoons canola oil

2 garlic cloves, thinly sliced

1 cup mild Italian sausage meat

1/4 cup white wine

1 tablespoon unsalted butter

16 cherry tomatoes, halved

1 teaspoon fresh lemon juice

1/2 teaspoon ground black pepper

salt, to season

5 cups cooked spaghetti

Directions:

Preheat oven to 400 degrees.

Place scallions on baking sheet and roast until tender and slightly charred, about 15 minutes. Remove and allow to cool slightly then give them a rough chop.

While that’s roasting, heat canola oil in a large pan on medium-high heat. Add garlic and cook until fragrant, a couple minutes or so.

Add sausage meat and continue to cook, stirring occasionally to help break up meat into small chunks.

Once cooked through, deglaze pan with wine, add butter, tomatoes, lemon juice and pepper and let simmer until tomatoes break down and a thick sauce is formed, about 8-10 minutes.

Add charred scallions to the pan, season to taste with salt. Place desired amount of pasta in pan (i.e. less pasta means more saucy, more pasta means less saucy) and toss until coated in sauce.

Serves 2-3

Total cook time…30 minutes

Recipe: Peanut Butter, Bacon and Banana Pancakes

Posted on by Dan Clapson

Banana bacon pancakes

You’ve been in a pancake batter slump for awhile now, eh? I hear you! Whenever I want some weekend breakfast inspiration, I look to Yellow Door Bistro inside Hotel Arts. This restaurant is famous for its morning menus and, most notably, their monthly feature pancakes.

This delicious recipe, courtesy of chef Quinn Staple, is an ode to Elvis’ favourite sandwich, peanut butter, banana and bacon. Whip up a batch of these this weekend and I guarantee your family and friends will forever be thankful.

Banana Bacon Pancake Batter

What you’ll need…

1 cup egg whites

½ cup egg yolks

¼ cup melted butter

¼ cup milk

½ cup pureed banana

8 strips of crispy bacon, chopped finely

½ cup sugar

2 cups sifted all purpose flour

2 tbsp baking powder

Pinch of salt

Directions:

Mix egg yolk, milk, banana puree and chopped bacon together.

In a separate bowl milk sugar, flour, baking powder and salt together.

Mix wet ingredients into dry.

Use a whisk to whip egg whites until they turn white and form soft peaks (you can use a stand mixer for this stage as well).

Gently fold egg whites into batter.

Once the egg whites are incorporated pour butter into batter and gently mix.

Grease a large pan with canola oil and heat on medium-high heat.

Pour desired sized pancakes onto the pan.

Once bubbles appear on the edges of the pancakes flip them and cook for another 2 minutes.

Banana caramel sauce

Peanut butter caramel sauce

What you’ll need…

1 cup sugar

¼ water

1 cup 35% cream

½ cup peanut butter

2 banana’s small diced

Directions:

Combine sugar and water in a medium pot. Over medium heat cook sugar until the water evaporates and sugar turns to an amber colour.

Remove the caramel from any heat and very carefully pour in cream.

(note: be careful as the caramel will split and expand)

Allow the caramel to cool for 5 minutes. Add peanut butter and mix till smooth. Add diced banana and set aside until ready to serve.

To serve:

Once the pancakes are cooked plate as many pancakes are desired on a plate, pour banana caramel sauce on top and garnish with a crispy piece of bacon.

Cheezy Pork Tenderloin with Raspberry Balsamic Glaze

Posted on by Admin

Last night’s dinner was inspired by a bottle of raspberry flavoured balsamic vinegar that was gifted to me at Christmas time. (Thanks mom!) The combination of flavours in this dish is very pleasing. Sweet and sour is often paired with pork and for very good reason. I added some herbed Boursin cheese for additional flavour which I think works perfectly with this dish.

Grab your favourite lager and I trust you will enjoy this dish as much as I did!

 

What You Need:

Alberta pork loin
1 package Boursin cheese (I used garlic and fine herbs)
asparagus sprigs 6-8
Approx. 1/2 cup Raspberry Balsamic Vinegar
1/4 cup brown sugar
1/4-1/3 cup water
1 tbsp olive oil
your favourite spice
salt

To Prepare:

Here is a good illustration on how to stuff a pork loin:
http://domesticfits.com/2012/02/08/how-to-roll-cut-and-stuff-pork-loin/

NOTE: You could easily add some fresh greens, parsley or onion to the cheese mixture, however I just kept it very simple.

Preheat oven to 350 degrees. Follow the steps from the link above to stuff the loin. Add olive oil to med sized fry pan. Brown pork on both sides and transfer to the oven. Cook for approximately 30-35 mins or until desired internal cooking temp is reached.

Meanwhile, in a small sauce pan add raspberry balsamic vinegar, brown sugar and water. Gently bring to a boil stirring continuously until slightly thickened. DO NOT BURN. Pour a little of the balsamic reduction to the pork and finish roasting.

Wash asparagus spears and prepare by breaking off the dry ends. Lightly cook in steamer or sauté in small fry pan with a little olive oil and salt and pepper.

Serve pork tenderloin over asparagus and pour on the remaining glaze. Enjoy!

Recipe: Bacon and Red Onion Breakfast Sandwiches

Posted on by Dan Clapson

Bacon breakfast sandwich recipe

When it comes to the weekend (especially those long ones), having a delicious brunch or two with some friends is an absolute must. Crispy strips of bacon are always welcome on any breakfast plate, but it’s fun to get a little more inventive with them too. This simple recipe uses maple syrup and barbecue sauce to make a salty-sweet and sticky mixture of bacon and onion that goes beautifully with some eggs on a toasted bun. Try these out and I guarantee that you’ll be hooked!

What you’ll need…

8 strips thick-cut bacon (diced)

1 red onion (halved and thinly sliced)

3 tablespoons maple syrup

2 tablespoons good quality barbecue sauce

1/2 tsp chili powder

6 eggs

2 tablespoons milk

1/2 tsp sea salt

1/2 tsp ground black pepper

4 slices cheddar cheese

4 hamburger buns (lightly toasted)

tomato slices

Directions:

Place a medium pan on the stove and heat on medium-high heat. Once hot, add bacon and allow to cook through, approximately 5 minutes.

Next, add onion to the pan and continue to cook for 5 minutes, stirring occasionally.

Add syrup, barbecue sauce and chili powder, stir well to incorporate, reduce to medium heat and continue to cook for 15 minutes.

While that’s cooking, preheat oven to low broil and whisk together eggs, milk, salt and pepper in a medium bowl.

Use a second medium pan on medium-high heat to scramble eggs. Use a large spoon to transfer scrambled eggs in 4 equal portions to a baking sheet.

Spoon bacon and onion mixture evenly on top of the egg portions, top with cheese slice and place in oven until cheese has melted, about 3-4 minutes.

Remove from oven and transfer to toasted bun, place tomato slices on top, the second half of the bun and serve.

Serves 4

Total cook time…30 minutes