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        An absolutely scrumptious main course chicken that's so easy to put together...just a little tiny bit time consuming to ensure you seal the edges so the ooey-gooey, cheesy stuffing doesn't drip out into your BBQ!  We've never had any complaints about these...only praises,  and I love to make them for company because you can make them all up ahead of time and leave them in the fridge until you're ready to barbeque them and then the mess of preparing the main meal is not an issue with guests visiting.  I got this recipe several years ago from Dan's mother and I'm really not sure where it originally came from, so apologize if I've seized someone's prize recipe!  I also realize this isn't a Weight Watcher's recipe and is full of fat, but, does it count that I had a vegetarian burger tonight?  I promise to be good tomorrow!  It's awful being human!

Ingredients

6oz Goat Cheese
2 Garlic Cloves, minced
1 Green Onion, minced
1 tsp Dry Thyme
1/2 tsp Dry Marjoram
Pinch Cayenne
4 Boneless, Skinless Chicken Breasts
2 Tbsp Extra Virgin Olive Oil
1/2 tsp each ground cumin/paprika
1/4 tsp each salt/pepper

    In a small bowl, combine goat cheese, garlic, green onion, thyme, marjoram and cayenne until smooth.  Set aside.

    Trim any fat from chicken.  With knife held horizontally and starting at thinner side, cut chicken in half "almost" but not all the way through.  Open like a book.  Spread one side of each with cheese mixture.  I use a heaping regular big spoonful, depending on the size of the breast.  Fold uncovered side over and secure edge with toothpicks.  Be sure to make sure it's fairly tightly sealed or the cheese will ooze out on the bbq....use 2-3 toothpicks as needed.

    In a small dish or measuring cup, whisk together oil, cumin, paprika, salt & pepper.  Brush all over chicken (both sides).

    Place on greased grill over med-high heat.  Close lid and grill, turning once, until golden brown and chicken is no longer pink inside.  Approx. 8 minutes per side.

    Makes 4 Servings

327 cal, 39 gm protein, 18 gm total fat, trace fiber......again.....bad, bad, bad...but yummy!

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PRINTABLE RECIPE
 
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        BBQ Pork slices are definitely an all-round loved recipe in our family.  Robynn, one of our daughters, used to ask for this for birthdays all the time and now she makes it herself...as do the other kids!  It's just like authentic Chinese BBQ Pork and came from the Australian Women's Weekly "Chinese Cooking Class Cookbook".  I do it a wee bit different, but it tastes the same as the original recipe.  Same ingredients, different method of combining them.  I guarantee you'll love this!


Ingredients

2 - 12oz. lean pork tenderloin fillets
1/4 cup soy sauce
2 Tbsp dry red wine
1 Tbsp honey
1 Tbsp brown sugar
2 tsp red food colouring (optional)
2 cloves garlic minced
1/2 tsp cinnamon
1 shallot minced

        Combine the soy sauce, red wine, honey, brown sugar, food colouring, crushed garlic, cinnamon and shallot into a large measuring cup.  Place pork into large ziploc bag and pour marinade into the bag.  Try to get all the air out of the bag when sealing.  You can make this after marinading for only one hour, however, it's much better marinaded either all day or overnight, turning occasionally.
        Drain the pork fillets from the marinade, reserving the marinade.  I like to barbeque these on low heat, but you can cook on a rack in a moderate oven for 30 minutes.  The secret to this BBQ Pork is to turn every 5 minutes and marinade every time you flip them.  On the BBQ it takes about 30 minutes as well and I like to make sure the meat thermometer is at about 150-155F.
        Remove from BBQ or oven and cover with foil.  Let rest for 5 minutes before slicing into diagonal slices to serve. 

        We had this last night with fluffy basmati rice cooked with peppers, onions & okra and fresh yellow beans from our garden.
       

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        When you place this succulent dish as the center attraction for your guests, the whole meal becomes an interactive event.  I've served it up in a cast iron baking dish and the best part of this extravaganza is dipping fresh bread into the olive oil broth for a divine flavour burst in your mouth!  Heavenly!  We've been making this for years and it's always a hit!  Enjoy!

                                                                        Oven 425 degrees.

Ingredients

1-1/2 to 2 lbs Black Tiger Shrimp, deveined/shelled
Olive oil
3-4 cloves garlic, minced
Red Pepper Flakes
Half Lemon
Half Lime
Salt & Pepper
Garnish with chopped Cilantro or Basil (if desired)
Loaf of French Stick

     Peel and devein shrimp and spread in cast iron pan.  Pour olive oil over the shrimp to the point of having a thin layer in the base of the pan.
Spread minced garlic onto shrimp and sprinkle with red chili flakes.  Squeeze lemon & lime onto ingredients and salt & pepper to taste.
Bake in oven approx. 12 minutes, turning halfway through.  Garnish with herbs of choice.

Nutritional Value:  Very, very bad.

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    These were picked within one hour prior to cooking.  Truly, only pick the ones that are approx. 3-4 inches long....they are most tender.  When they get larger than that, they start to get woody.

Purchase firm and brightly coloured okra pods that are less than 4 inches long; they will be more tender than the larger ones.

Points value: 1
Prep: 4 minutes - Cook: 10-15minutes
Ingredients

1-1/2 lbs okra pods
3 garlic cloves, minced
1 Tbsp olive oil
1 Tbsp balsamic vinegar
3/4 tsp salt
3/4 tsp freshly ground pepper
Cooking Spray

1. Preheat oven to 450 degrees.
2. Combine okra and next five ingredients in a large bowl, and toss well to coat.  Spread okra in a single layer on a cookie sheet coated with cooking spray.
3. Bake at 450 degrees for 10-12 minutes or until okra is crisp-tender.  Serve immediately.

Yield: 6 servings (serving size about 1 cup)
per serving: Cal 61 (35% from fat); Fat 2.4g (sat 0.3g); Pro 2.4g; Carb 9.1g; Fib 3.7g; Chol 0mg; Iron; 1mg; Sod 305mg; Calc 96mg.
(From WeightWatchers "five ingredient 15 minute cookbook"

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          A subject that has always been near and dear to both Dan & I.  We both cook....different menu items from different cultures.  We mix things up and we use a lot of spices and fresh ingredients mostly.  Some of our recipes are tried and true that we've been making for years and added our own twists to and others are brand new to us that are to die for!  I'm hoping you'll take my word for it and just try a few of the many recipes I'm hoping to post here.  When the credit belongs to a cookbook or another blog, I'll definitely give the kudos away, but if you don't see any signs of referral, that means it's our recipe we just made up or tweaked so much, it became our very own!  We did have 5 kids at home for a majority of years and always fed a healthy dinner.  Dinner was the time to sit down and talk about our days.  We both worked 12hr shifts and so, the TV went off and it was the only time of day you could get almost everyone, or all or us, together!  Table Etiquette was taught, however in our family, not always adhered to...but we were just happy knowing they knew how to behave properly in public, but felt safe enough to horse around sometimes at the table.  Dan was probably the worst offender getting them going sometimes, but those were interesting years! 

        As you can see, I've changed my cooking page into a Blog page.  I believe this will be better for categorizing foods in the sidebar.  Learning, learning, learning.....

Bon Appetit!