Sunday, May 31, 2015

Grilled Asparagus and Red Pepper


Asparagus season is in full swing! Fresh local asparagus on the grill is something I look forward to every spring.  When the asparagus arrives it means it is just the beginning of all the amazing fresh, local vegetables that I love so much.  The farmers markets are opening for the season, which means for the next four months there will be nothing but fresh, delicious and nutritious vegetables to cook with.  Welcome spring! Welcome asparagus! Welcome delicious summer meals!

Ingredients


2 dozen asparagus, washed and ends broken off
1 red pepper, julienne
1 teaspoon olive oil
1/2 lemon, juiced
salt & pepper

Directions


Heat the grill to medium high.

Toss the asparagus and red pepper in the olive oil, lemon and salt & pepper.  Place directly on the grill.

Grill for about 10 minutes or until starting to blacken.

Friday, May 29, 2015

Simple Grilled Rainbow Trout with Lemon & Parsley


Spring is upon us and summer is looming in the air. To me, nothing says summer more than fresh rainbow trout! My Mom and her beau, Eddie, spend many summer hours on their pontoon boat fishing for trout. It is something they do together where they both seem at their happiest.  I love seeing couples fish together. My husband and I used to spend hours fishing together when we first started dating.  We would cruise the lake all day and night until the lack of sun light brought us in for the day. We would laugh, joke, troll and cast all day long as we fell in love.  There were a couple of years where the only fish we ate was fish that we had caught ourselves.  Now that we have two beautiful, little girls, our time for fishing is limited.  Until we have more free time on our hands we will enjoy the catch of the day that my Mom and Eddie drop at our doorstep.

Ingredients


1 whole Rainbow Trout (or remove head if desired
1 lemon, sliced
fresh parsley, one large handful
2 tablespoons canola oil
salt & pepper


Directions


Heat the grill to high heat.

Wash and pat dry the gutted whole trout.  Remove the head if you wish.  

Rub fish, inside and out, with 1 tablespoon of oil, salt and pepper.

Stuff with 1/2 of the parsley and as many lemon slices that you can fit inside.


When grill is hot, rub it with 1 tablespoon of oil.  This will ensure the fish will not stick to the grill when cooking.

Place the fish on the grill.  You should only touch it twice after it is placed on the grill, once to flip it and once to remove it.  

Cook for 7 minutes per side.

Place the remainder of the parsley on plate and lay the trout on top.  

Top with lemon slices and serve.






Monday, May 25, 2015

Jambalaya My Way



As my one year old starts to eat more solid food, I am always looking for a meal that I can make which will accommodate all members of my family. I need something meaty for my husband, something on the softer side for the one year old, something fun for the three year old and of course something on the healthier side to satisfy Mom.  This Jambalaya was very easy to make and it met all of the criteria above.  A successful meal in the Goodyear household!  I hope you enjoy it as much as we did.

Ingredients


4 chicken thighs, bone in and skin off
3 sausages, sliced
1/2 onion, diced
2 small sweet potatoes, peeled and diced
1/2 red pepper,  diced
1/2 green pepper, diced
2 celery stalks
3 cloves garlic, diced
3 small tomatoes, diced (or one can)
2 tablespoons vegetable oil
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon chile powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
2 cups brown rice (cooked)

Directions


Season chicken with salt & pepper.

In a dutch oven over medium heat add vegetable oil. Once hot add chicken and brown on all sides.

Add sausage and continue to brown for another 3-4 minutes.

Add onion, peppers, sweet potatoes and celery.  Stir occasionally for 3-4 minutes and then add garlic and brown for another 2 minutes before adding all of the seasoning.  Mix well before adding the tomatoes.

Add water to the pot and turn temperature to high, bring to a boil. Once the chicken is cooked through remove the chicken from the pot and allow to cool slightly.

Once cool pull the chicken meat off of the bone and put meat back in the pot.

Add the cooked rice to the pot.  Mix all together. Reduce to medium low and continue to cook for another 5 minutes.

Dinner is served!




Chicken Burgers with Spinach


Our family loves burgers! Let's be honest, who doesn't like a thick, juicy burger right off of the barbecue, especially during the summer season.  As always, I try to put a healthier spin on a classic dish.  For this recipe I used ground free range chicken instead of beef and in an attempt to add some extra green I tossed in some spinach.   I used Ezekiel 4:9 Sprouted Whole Grain Burger Buns, which you can get in the frozen organic section of your local grocery store.  Add your favourite toppings and voila…dinner is served!

Ingredients


1pound ground chicken
2 cups spinach, roughly chopped
1 egg
1/4 cup spelt bread crumbs
1/2 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
salt & pepper to taste

Directions


Add the ground chicken into a large bowl.

Mix in egg, worcestershire sauce, garlic, salt and pepper.

Add bread crumbs and continue mixing.

Toss in the roughly chopped spinach and stir just until combined.

Divide meat mixture into 6 and form into burger patties.

BBQ on medium until cooked through.





Sunday, May 3, 2015

Watermelon & Mint Juice


After what has seemed like a very long winter the weather is finally warming up.  As quickly as the warm weather hit, we are looking for ways to cool down.  Why not hydrate and cool down with fresh fruit juice? It's something you can feel good about giving to the kids and that adults will enjoy as well.

Watermelon and Mint Juice is a family favourite!

Ingredients


4 cups watermelon cubed (seedless or seeds removed)
2 tablespoons fresh mint leaves

Directions


In a blender, add watermelon and mint.

Blend for 30-60 seconds or until the watermelon chunks have pureed.

Chill for 30 minutes and serve.