Thursday, June 18, 2009


This recipe is so versatile and easy, it can be used as a nice brunch dish or a quick healthy supper dish. You can leave out or add any variety of ingredients so play with it and enjoy!

The Grocery List

  • 9" unbaked pie shell
  • 2 tablespoon Dijon-style mustard
  • 1 1/2 cups finely chopped cooked ham or chicken
  • 2 cups shredded cheese of your choice (I love swiss!)
  • 3 eggs, beaten
  • 1/2 cup veggies (I like green onion, mushrooms, and peppers)
  • Salt and Pepper to taste
  • 1 cup milk
  • 1 tablespoon grated parmesan cheese
Cooking It All Up

Preheat oven to 375ºF.
Put pie shell into your pie plate and coat the inside of it with 1 tbsp of the dijon mustard (this will help prevent the crust from getting soggy).

Place meat in bottom of unbaked pie shell and pack it down lightly.
Top with cheese.

Beat together eggs, onion, remaining mustard, salt and pepper. Gradually stir in milk.
Pour over meat and cheese layers in pie shell. Sprinkle Parmesan cheese over surface.
Bake for 30 to 35 minutes or until set.

Tuesday, June 9, 2009

Japanese Grilled Chicken & Basmati Rice

This is another food network recipe. I find a lot of the recipes on the food network website to be too fussy and/or difficult for quick weeknight meals to feed my family. This is one that is easy, quick and really good!

The Grocery List:

  • 1 x egg
  • 1/2 tsp salt (2.5 mL)
  • 1 tbsp paprika (15 mL)
  • 1/4 cup honey (60 mL)
  • 2 tbsp sesame oil (30 mL)
  • 2 tbsp soy sauce (30 mL)
  • 1 tbsp lime juice (15 mL)
  • 12 to 16 boneless skinless chicken thighs (600 g)
  • 1 1/2 cups basmati or jasmin rice (325 mL)
  • 3 cups water (750 mL)
Cooking It Up:

In the morning or the night before…Stir together egg, salt, paprika, honey, sesame oil, soy sauce and lime juice in a 9 x 13 inch pan.

Add chicken, cover with plastic wrap and set in refrigerator.

Just before dinner…Mix rice and water in a large microwavable casserole dish with a cover. Microwave rice and water on high for 10 minutes and medium for 10 minutes. Let stand.

Heat barbeque to medium.

Place marinated chicken thighs on grill, brush as much of the marinade all over each as soon as you put them on the grill, then discard the remaining marinade.

Cook each side for 7 to 10 minutes or until juices run clear.

Thursday, June 4, 2009

Beef Samosas

Hubby and I love to buy samosas at the local market. This was my first attempt at making them from scratch. They turned out great and had just the right amount of spice! I made enough filling for two batches, froze half of it for another time and made 8 samosas with the remaining filling.

The Grocery List
  • 1 package puff pastry, rolled out and cut into 8 squares
  • 2 russet potatoes, diced
  • 1/2 onion, diced
  • 1 regular carrot or 20 baby carrots, diced
  • 1 lb lean ground beef
  • 2tsp garam masala
  • 1 1/2 tbsp curry powder
  • 2 cloves of garlic, minced
  • 2 tbsp soy sauce
  • 1 tsp red pepper flakes
  • 1 tbsp sweet chili dipping sauce
  • 1 egg and 1tbsp water, beaten
  • paprika (optional)

Cooking It All Up

Preheat over to 400.

Brown beef. Cook potato, carrots and onion until soft. (I did both of these in the things in the microwave, it took about 13 minutes for the veggies and I hit the "ground beef" button for the beef, be sure to drain and rinse the beef a few times if you use this method).

Mix beef, veggies, garam masala, curry powder, garlic, soy sauce, red pepper flakes, and sweet chili sauce in a large bowl.

Roll out your pastry and cut into squares. Fill each square with the beef mixture and fold over. I sealed the edges by pressing down with the tongs of a fork.

Brush each samosa with the egg wash and sprinkle with paprika.

Bake for 15-20 minutes until golden brown.


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