Thursday, April 25, 2013

Newfoundland Stuffed Chicken Breast

Serves 6

6              6 oz Skinless boneless chicken breasts

¼ cup    Margarine
4 cups   Bread crumbs
4 tbsp    Mt. Scio Savoury
2 tsp      Onion powder
½  tsp    Garlic powder
¼ cup    Chicken stock
Salt and pepper to taste

Start by butterflying the breasts. Lay a breast flat on a cutting board. Using a sharp knife, starting at the thinner side, cut the breast in half horizontally stopping just before cutting all the way through. Spread open the breast and place onto a plate. Continue until all 6 breasts are butterflied. Wrap up the breasts and store in the fridge until needed.

Optional: You can lay the breast out and cover it with plastic wrap and very gently pound it out to even thickness using the flat side of a meat mallet. Be careful not to beat up the chicken too much.

In a large frying pan, slowly melt the margarine over low heat. Meanwhile combine the bread crumbs, savoury, onion powder, garlic powder, salt and pepper in a large bowl. Add the bread crumb mixture into frying pan. Then pour the chicken stock into the pan and stir well to combine and cook all the ingredients until the stuffing starts to brown. Set aside and let cool.

When the stuffing is cooled, press a handful into an egg shaped ball and place it in the center of each butterflied chicken breast. Fold the edges toward the center to completely cover the stuffing. Place the stuffed chicken breasts, seam side down into the prepared baking dish and bake in a preheated 375 degree F oven. Bake for 35 minutes or an internal temperature of 180 F. Serve with gravy and your favorite vegetables.

Sunday, April 21, 2013

Wonton Soup with Shrimp


1 lb                  Ground Pork 
1 cup               Minced Raw Shrimp                                     
2                      Packs Wonton Wraps                        
1 tsp                Sesame oil                                           
1 tsp                Onion powder                                      
½ tsp               Garlic Powder                                     
1 tbsp              Soy Sauce                                                                   
½ tsp               Salt                                                                               
¼ tsp               Black pepper                                       
1/2 cup           Green onions, chopped

12 cups           Water
6 cups             Chicken broth
2 tbsp              Onion powder
½ tbsp             Garlic Powder
½ tbsp             Soy Sauce
1 tsp                Sesame oil
Salt & Black pepper to taste 

 12 slices         Cooked BBQ pork
 3 tbsp             Green onions, chopped


1.  Dice up green onions
2.  Place Ground meat in mixing bowl; add minced shrimp; add 1 Tsp sesame oil, pepper, salt, garlic powder, soy sauce and green onions; Mix evenly.
3.  Place small portion of meat in the center of each wonton wrap.  Using your finger, apply water to the edge of the wonton wrap.

4.  Fold wonton wrap in half into a triangle, then bunch up the rest of the wrap into a moneybag shape. Repeat with following wonton and meat.

5.  Boil half a pot of water.  Put wontons into boiling water and let cook for 5-7 minutes until wonton is tender and the wonton floats to the top.
6.  For the soup base, add chicken broth, dash of pepper, dash of garlic & onion powder and let cook another few minutes.
7. When you are about to serve, add 2 tsp sesame oil to the broth.
8.  Garnish with green onions and BBQ pork and serve.

Thursday, April 11, 2013

Chinese BBQ Pork


     A staple in Chinese cuisine, char siu is delicious, goes well in other dishes, such as won ton soup or BBQ pork fried rice, char siu cheung fan (rice noodle), BBQ pork buns or makes a great appetizer on its own.  The pork used in char siu depends on your personal tastes.  In Hong Kong BBQ shops pork belly is most often used because of its tenderness and fattiness, which is quite flavorful.  Personally, I prefer pork tenderloin, because it is tender, yet lean.

     My recipe for char siu will be a little different than my other recipes, because it is more of a “go by feel” recipe.  If the pork looks like it needs more or less of something, by all means add it.  I also use whatever is in my kitchen for the marinade.  I put in some guidelines for some ingredients that might be overkill if you use too much.  If you’re completely lost, contact me and I can give you some guidance.

Char siu

Pork, cut in long strips of roughly 1 ½” in diameter                                             
BBQ sauce
Hoisin sauce                                                                                                                       
5 spice powder (1 full tsp at the very most, it’s quite powerful)                   
Garlic powder
Soya sauce (around 1 tbsp)                                                                                         
Red food coloring (you can buy the gel kind at bakery supply stores)

Hoisin sauce                       BBQ sauce                           Honey                   Red food coloring

·         Marinade the pork in the marinade sauce and refrigerate in a container overnight
·         Place a baking rack on a tinfoil pizza pan or cookie sheet with a lip.  You will need a lip on the pan in order to catch the fat and sauce drippings.
·         Set oven to 300F
·         Place the pork on the baking rack and put in the oven for about 45 minutes, or until the meat is cooked to 160F.
·         Every 10-15 minutes, take the pork out and brush with the glaze.  
The result should be sticky sweet BBQ pork.   When pork is cooled a bit, slice and enjoy, or store for future use.  We usually make a huge batch and freeze for later use.

Saturday, April 6, 2013

Maple Ginger Infused Salmon

Maple Ginger salmon served on top of Strawberry &
Blueberry salad with homemade Dijon Balsamic vinaigrette.


3 – 4 lbs
Salmon Fillet, skinned
Lime, juiced and zested
Maple Syrup
Dijon Grainy Mustard
Lite Soy Sauce
Garlic, minced
Ginger, minced
Freshly cracked black pepper

  Preheat oven to 375F

Maple Ginger Glaze

Combine maple syrup, lime juice & zest, mustard, soy sauce, ginger, garlic and pepper in a sauce pan over medium high heat; render down by half.

Place salmon on a parchment lined baking sheet.

Brush the salmon with the glaze and bake 5 minutes, then 2 more times while it cooks. Roast for a total of 15-20 minutes or until it reaches an internal temperature of 155F using an instant read thermometer.

Serve the salmon with your favorite side dish, yum! 

Wednesday, April 3, 2013

Salmon - A Super Food Tail

Salmon is one of my favorite fish to eat.  Salmon is flavorful and versatile, as it can be steamed, fried, baked and holds together well when put into hot pot, chowders and jook.  Salmon burgers hold together even better than cod or haddock burgers due to its density. 

I have heard several friends and family members mention that they did not eat salmon very often because it is “too fatty” thus must be high in calories and bad for you.  This is a myth, because while salmon is a “fatty” fish, it is actually low in calories and high in omega-3 fatty acids, which has been shown to help improve cardiovascular health.  Here are a few facts on this wonderful food:

·       Salmon is a “super food” with its high omega-3 fatty acid content which studies have showed to promote a healthy heart.

·         American heart Association recommends eating fatty fish like salmon twice a week.

·       Salmon is relatively low in calories. It has lots of iron, a good source of iron, and low in saturated fats. It packs 200 calories for 3 oz.

·       It’s also has high levels of Vitamin D which promote bone health, good for the heart and blood vessels. Our immune system will function more effectively to combat sicknesses and auto-immune diseases like cancer if we consume sufficient amounts of vitamin D

These are just a few of the many benefits of eating salmon.   

Here is a recipe for panko crusted salmon.  The salmon, paired with vegetables is a guaranteed crowd pleaser and makes a great meal for the family, or for dinner parties.

Panko-Crusted Salmon

INGREDIENTS:                                                                                             Servings: 4

4                                            Salmon (4-6 oz each)
                                              Seasoned with Salt and pepper

2 Tbsp                                  Honey mustard
2 tsp                                     Freeze dried Dill

2/3 cup                                 Panko (Japanese bread crumbs)
2 tsp                                     Freeze dried Parsley
2 tsp                                     Italian seasoning
1 Tbsp                                  Paprika
4 tsp                                     Olive oil
Salt and pepper to taste

1. Preheat the oven to 400°F. Set the salmon on a parchment paper-lined baking sheet.  Sprinkle with salt and pepper.
2. In a small bowl, mix the honey mustard and dill. In another small bowl, mix the panko with the parsley, Italian seasoning, paprika, and olive. Add salt and pepper to taste (a light sprinkle will do).
3. Spread mustard mixture thinly on top of salmon; coat with the bread crumb mixture.
4. Bake the salmon for 12-15 minutes.