Run-n-Rockin' Mango Jalapeno Chutney

The official first day of Summer was this past weekend.  What better way to start off the season with a Half Marathon!?  Sun was shining, the sweat was dripping.. the music rocking.  Race 2 of 3 of my planned Half Marathons this year with the Rock n Roll Marathon Series was this past Saturday.  Am I the quickest..NOPE.  Am I even close to winning anything in an age category - NOPE.  But when I crossed that finished line - just shy of my personal best time - all the hard training, the sweat and the sore muscles was all put into perspective and more than worth it.  Running is not easy (well for me it's not)...but this weekend, I felt like I achieved something phenomenal, just for me.   I live by the motto "Everything in moderation". Though I've had to make some adjustments in my own diet/lifestyle, i really haven't changed much.   I'm finding myself however making more healthy choices at home. This week's recipe isn't any BIG-n-fancy  main course.  It's not some melt in your mouth indulgent sweet treat. I figured it was about time to share something a little more on the lighter side.  This has become a staple -go to recipe - for that mid week meal in my household. Yet it's fun enough to be a starring addition to a weekend special dinner or social event.  Mango Jalapeno Chutney is the perfect add on to that summer dish. It's easy. It's YUM. A sweet ripened mango is paired with the ZIP of a jalapeno (or 2!)  and the flavors just burst onto your taste buds.  It is a fantastic side kick for Fish Tacos.  Or drizzle it over BBQ  Prawn Skewers.  Heck, a dab of cream cheese on a whole wheat cracker with a spoonful of the the chutney would make the perfect appetizer for happy hour on a patio!

The Rock N Roll Seattle Marathon was amazing.  The event itself is fantastic. From the Health and Fitness Expo, to the race day events, music line up and just the thousands of people - runners, volunteers, etc that make the event happen. WOW. This is my 2nd event in the Rock n Roll Series, as Portland was last month, and they just appear to keep getting better.  Next up is Vancouver, BC in October!  Can't wait!! Just a little shopping was done.. nothing major.. haha... I did come home with one new "toy" for the kitchen.  (am I the only one who gets excited about kitchen gadgets?!) Before I go into any details.. I will say, I am not getting anything from writing this...  I just HAVE to share, as if you are trying to watch your diet (moderation aside).. but yet.. especially in the summer months... get cravings like I do for something sweet...cold...and delicious, this puppy is for you!   Instead of running out and buying ice cream.  Do yourself a favor and get a Yonanas Machine.  

 

This baby takes frozen - fresh fruit (no addition of sugar or anything) and turns it immediately into a creamy smooth ice cream.  Those bananas that sat on your counter a day or 2 too long?...the ones  you stick in your freezer with the intent on making banana bread or muffins? Ya.. who needs muffins when you can have healthy yet delicious ice cream! Who doesn't love ice cream?!  OMG.. YUM.  Take a look at the link.  I picked  mine up at Walmart.  Think it's even on "roll back"  You will NOT be disappointed.  

It was a beautiful sunny kick off to Summer in Seattle this past weekend.  I came home exhausted and possibly a smidgen sun kissed...albeit a little stiff from the run.  But you will not hear me complain.  In fact.. already working on my training schedule so that in October, there will be no excuses. I'm going to try and beat my own PR.  I've got this.  I know I can.  Never Give up....and all that other motivational stuff. 

Anyways.. back to the easy peasy recipe...  nothing fancy.  Just big on flavor, a homemade condiment where you know ALL the ingredients in it.  (and can pronounce them!)    You can adjust the "zip"/ spice level by adjusting how much jalapeno you put in.  Myself.. a good kick in butt of spicy fresh flavor is always the way to go.

Mango Jalapeno Chutney

• 1 cup chopped fresh (or frozen) mango
• 2 jalapenos - finely diced
• 2 tomatoes, chopped
• 1/4 cup red pepper, chopped
• 1/4 cup red onion, diced
• 2 tablespoon fresh lime juice
• 1/2  cup sugar
• 4 garlic cloves, minced

-  Place all ingredients into a medium saucepan, and cook over medium heat, stirring frequently

 - Bring mixture to a boil and let simmer until reduced, and mixture starts to thicken (about 10 mins)

- Remove from heat, and let cool.

You can make this in advance, just store covered in the fridge until ready to use.  Myself - as I said above.. love serving it with fish tacos, prawns...whatever I have on hand.  I won't judge if you just eat it by the spoonful.  It's that darn good. :)

Until next time.....  CHEERS!

Saucy Baked Gnocchi...Got Wood?!

May....  Where did YOU come from?!  Doesn't matter.. you're here.  Spring is "here", kinda.  Snow is melting (in most places), and technically we're "between" seasons... no more sledding... yet a lil' early for the endless summer days floatin' on the water. *sigh* It's time to GET WOOD.  HA... okok... giggle away!  But it's true!  Seems like my life these days is all about wood... and I mean the big tall ones that grow in abundance in our beautiful province.  SO, spending a "spring" day outside, stocking up on what fuels those evenings outside round' a fire, or warms the inside of the cabin during those chilly winter nights requires a good and hearty meal to satisfy even the most hungry wanna-be-lumberjack-for-a-day. The entree for this job: Saucy Baked Gnocchi. Perfect potato dumplings baked with freshly chopped spinach, lean hot capicola, diced pancetta and ooey gooey melted mozzarella cheese all surrounded and baked in your favorite pasta sauce.  YUM YUM is right.

SO, things you need to know.  rather ... I needed to know.... There is a preferred species of tree that many people have when planning to burn inside a wood burning stove. (that's how we heat the place up at the lake). Fact: Many people don't SPELL this species of tree correct. Fact: it's not even a true FIR tree....  YUP.... I'm talking about Douglas fir  also known as Pseudotsuga menziesii as (and yes... I did just spell that correctly.. google it if you must!) :)  Chainsaws, beer, and heading out on some good old fun forestry roads.  My kind of a spring day!  

Usually, we look for the ones that already are on the ground... not green.. and just begging to be chopped up. (ie.. not too far from the road, not too wet, but still fun to get)...  It's "easy" then... trim it to a size you can drag closer to the road, drag, then cut to a predetermined size, load up truck.  repeat.  (maybe toss back a wobbly pop or 2 somewhere in there)

Then there's the time when I guess "boys will be boys" ... though I admit, I kinda liked it too... OR... there's just no Douglas fir laying around.... then ya get to play lumber jack... carefully might I add... please kids.. don't try this at home. lol  

Of course...after a long day out in the woods... the appetite is huge.... This dish is a perfect way to satisfy, it's easy to make, and the variations are endless in what actually goes IN the baked dish.  I used what I happened to have on hand... hmm... wonder what YOU can come up with?!

Saucy Baked Gnocchi

• 1 package of  mini gnocchi (or make your own... you decide!)
• 1 cup diced pancetta
• 5 slices of extra lean hot capacola salami
• 1 jar of your favorite pasta sauce
• 1 cup chopped fresh spinach
• 1 cup shredded mozzarella cheese

- Boil pot of water, and cook gnocchi, stirring occasionally, until they start to float

- In small sauce pan, cook pancetta until crispy, remove from heat and place in small bowl, reserving some of the drippings

- Dice up capacola slices, and place in small sauce pan with reserved drippings.  Fry until a little crispy.

- Drain water from gnocchi and toss in the spinach, pancetta, and salami

- Pour in half of the jar of pasta sauce, and half of the shredded mozzarella cheese.  Toss well.

- Preheat oven to 375F.

- Divide gnocchi mixture into 4 oven safe serving bowls

- Pour remaining sauce over top of each bowl, and top with remaining shredded cheese

- Place bowls on a cookie sheet, and put in oven until sauce is bubbly and cheese is melted and golden. (about 20 - 25 mins)

- Remove from oven... and enjoy!!!

Now, if you don't have pancetta or salami... maybe toss in some cooked ground beef... or cooked diced chicken.. or even some peppers, mushrooms or really whatever you would typically toss in with a pasta... it could work. 

Cheers!!

Chicken Parmesan Rollups with a side of winter...

Happy New Year! ....better late than never right?!  Winter is in full force, new years resolutions in full effect (hopefully STILL in full effect)... and, well... even though the days may be shorter... it doesn't make them any less busy!  Most people try to eat and live healthier, becoming even more focused every start to the year... I'm no different.  My goals.... try new things. Cook/bake up some yummy meals and treats, and to "up" my game on the whole fitness front.  These Chicken Parmesan Rollups, though seemly small, pack a great big flavour punch, and help curb those cravings for hefty pasta / cheese / Italian style dishes we all love.

Using items you probably already have, these are quick and easy, tasty and truly a crowd pleaser!  I paired them with a simple garden salad a perfect week night meal.  Being that it's ready in less than an hour - start to finish - you have time to do other things... like spend the day out on the mountains!  Winter means SLEDDING in our household.... BRAAAP! ...and with some of British Columbia's best mountains right at our doorstep... who wouldn't want to take advantage of the sights!? YUP...  B.C. truly is the BEST PLACE ON EARTH!!

Up in the mountains, it always seems like there are more "bluebird" days than not...  and usually when down on the Coast it's pouring rain or completely fogged in..... up in the hills... well... it's full on powder - SUN - and endless views of the mountain tops!

The sunsets are breathtaking, well worth spending a full day "playing" in the snow....

But of course... long active days, means building up quite the appetite at night.  These rollups are sure to do just the trick... especially when you don't have the strength to do much more than pour yourself a nice glass of wine and get ready to do it all again the next day!  :)

Chicken Parmesan Rollups

• 1 jar of your favorite pasta sauce
• 1 tablespoon dried basil
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 boneless/skinless chicken breasts (or 4 chicken cutlets bought at grocery store)
• 1/2 cup cornflake crumbs (panko crumbs work well too)
• 1 tablespoon oil

- Preheat oven to 475F

- (if using chicken cutlets, skip this step)  Take each chicken breast and carefully fillet the breast in half

- Place in a large freezer bag, and seal.  Using a mallet or hammer...  carefully flatten the fillets until they are roughly 1/4 inch thick.

- Lightly spray a 8 inch square baking dish with cooking spray (helps with clean up!), and spread half of the pasta sauce into bottom of pan

- In a small bowl, mix mozzarella cheese, basil and Parmesan cheese well

- On a cutting board, lay out each chicken fillet, and place a generous spoonful of the cheese filling onto the wider end of the chicken fillet, reserving at least a half cup of cheese mixture for the topping. (there will probably be more... which is perfect!)

- Carefully roll up the chicken fillet, starting from the wider end

- Place roll in the sauced baking dish, repeat with remaining chicken fillets

- Pour remaining pasta sauce evenly over the chicken rollups

- Sprinkle the remaining cheese mixture over top of the sauced rollups

- Mix cornflake crumbs with the oil, and sprinkle on top of the cheese

- Bake in the oven until the crumbs are golden on top, and the chicken is fully cooked (registers 160 degrees), about 20 minutes. 

Remove from oven, serve with a fresh garden salad, garlic bread... you choose!!  Enjoy!

.....me....  Think I'll go back outside... sit around the fire... and dream of the next epic day out on the sleds!

Cheers!!

Eggnog Cinnamon Rolls and May Your Days Be Merry & Bright

HO – HO – HO.  … Alright, that’s almost all I got!  Tis’ The Season, for hectic days…sleepless nights…and crowded shopping malls.  It happens every year lately for me… the never ending round of “Where are you Christmas” song playing in my head… the plastered on smile, and the “yes, Merry Christmas to you too!”  I guess for me, it’s just hard seeing everyone turn on their “auto pilot” and go through all the gestures of Christmas, but maybe lack in the emotional side of things.  I believe, it should be about family, friends, memories and tradition!  YUP, what girl doesn’t like sparkly things all wrapped up under a tree?! BUT there’s a time where you should stop… breath, and cherish the many things that are around you.  Speaking from experience, life is too short.  Try to enjoy what you have NOW, as it may not always be there!  The one thing I do LOVE about the season… it’s a great excuse to get into the kitchen and bake.  I confess I haven’t done much, with us travelling quite a bit this season in order to fit everyone in…  however…I did make sure to take some time and make these EGGNOG CINNAMON ROLLS.  They are ooey & gooey & melt in your mouth… the Eggnog adds just enough richness and moisture to the roll while the cinnamon and nutmeg adds just the right amount of spice to finish it off!

For the glaze/icing on top, you can do numerous things.  Just simple icing sugar/eggnog glazes works perfectly, or even a simple cream cheese icing to drizzle over?!  I’ll let you choose!  The best part of this recipe… split the dough in half… bake up one right away, the other…. Put into a foil pan and place in the freezer, its perfect to bring out and bake for when you really don’t feel like making a big breakfast.. or maybe when you just want something sweet….  Or… you get a craving… J

 mmmmmmm eggnog…. (and I am submitting to Yeastspotting, as this is worthy to share!)

Eggnog Cinnamon Rolls

·         ½ cup butter, softened

·         1 cup eggnog

·         ¼ cup plus 1 tablespoon sugar

·         1 tablespoon active yeast

·         2 teaspoon salt

·         2 eggs, lightly beaten together

·         4 cups flour

·         1 cup brown sugar, lightly packed

·         1 tablespoon cinnamon

·         2 teaspoon nutmeg

·         ¼ cup unsalted butter, melted and cooled

*GLAZE – (optional) eggnog/icing sugar mixed until desired consistency

-Melt butter in sauce pan over medium-low heat, add eggnog  and sugar stirring constantly until just warmed and sugar is dissolved.

-Pour mixture into bowl of your stand mixer, sprinkle yeast over mixture, stir, and let rest for about 10 minutes (or until foamy)

-Using the dough hook attachment, mix in eggs and salt

- Gradually add in flour until you have a very dense, yet still slightly sticky dough

-Once dough forms a ball on your hook, remove from mixer, and place on a lightly floured surface, adding a bit more flour if required, and for 1-2 minutes until dough is smooth.

-Place in a lightly oiled bowl, and cover.

-Let rise until at least double in size (2 hours approx)

- Spray a 9x9 pan and set aside

-In a small bowl, start the filling by mixing together the brown sugar, cinnamon and nut meg with a fork.  Set aside.

-Punch dough risen dough, and place on a lightly floured surface, rolling into a ball.

*if making 2 batches, spit dough in half, work with one half at a time*

- Roll into dough into a large rectangle

- Pour melted and cooled butter over dough and spread evenly with a pastry brush (fingers work too!)

-Sprinkle the sugar filling heavily covering the entire dough surface

-Roll dough tightly length wise and if desired, cut in half length wise, so that the sugared layers are exposed

- This will be a bit messy, finger licking encouraged, cut out about 4 inch pieces of dough, and either roll, or twist into a bun, place in lightly oiled pan.

-Cover and let rise another hour

**if you had split dough in half – make the 2^nd half exactly as the first round,  however this time, place in lightly oiled foil container, cover, label and freeze!**

-Preheat oven to 350F

-Place rolls into oven for 20 – 30 minutes, or until golden brown

- Drizzle desired glaze over top, best served warm!!

If you are baking up the frozen rolls, remove from freezer the night before, and let defrost / rise overnight on counter.  Bake & glaze as per above!!

Whatever you get up to this Christmas Season, make sure you take a moment to enjoy and cherish those that are around you.  Get outside.  Play.  Hug your loved ones. 

Merry Christmas!!

Cowboy Meatloaf Casserole and Introducing.....

Hmm.  If you have wondered where I’ve been….  Heck.. even I’ve wondered at times…  I am going to offer up the same ole’ excuse…  Life gets in the way.  November was  a complete blur, and I don’t just mean the crossover of Fall to Winter Season’s,  Halloween to Christmas… I mean… a complete roller coaster, warp speed blur.   That being said… although at times it was hectic… We do have some exciting (well for us anyways) news to share!  Plus, with all that HAS gone on… simple, comfort food, and delicious dinners have become even more of a staple in our household.  Cowboy Meatloaf Casserole.  Don’t let the words “meatloaf” and “casserole” scare you…  this is darn tootin’ good stuff! It’s like a Meatloaf meets Sheppard’s Pie round a Cowboy Campfire.  (you still with me?!)…. And if that fails to get your attention… it’s got BACON and Cheese! Ha!!

Prep and cook time is relatively simple and quick, perfect for those cold and dreary nights during the “wet” months here on the West Coast... or even better - after a day out playing in the snow!  The addition of BBQ Sauce puts a great kick in the typical meatloaf base, and garlic mashed potatoes with  bacon, cheese, and crispy fried onions adds just the perfect “Get-R-Done” flavor boost to this crowd pleasing dish! YUM YUM!

The OTHER introduction I’d like to make… is we have a new addition to our family.  (NO-NO!… not what SOME of you are thinking… or hoping for)  HAHA….  Let me introduce to you Wylie.

Born on September 6, 2012, and adopted from the Maple Ridge SPCA ; we are absolutely in love with this lil’ bundle of fur.  I never thought in a million years that a cat could wiggle...purr...and snuggle its way into my heart… Well Folks… Mr. Wylie has done just that.  Even Duke Dog is excited, and after a slow introduction…

It now appears the two of them are Best Friends.  Even sharing each other’s water bowls!  Wylie appears to be settling in just fine, exploring every nook and cranny in our house… with Duke right on his tail. (Which he doesn’t appear to mind at all… even goes in for a kiss or two quite often!)

SO, with the weather out there a tad bit frightful….  The stress of the Christmas season in full swing... thanks goodness we now have TWO very loving furry members of our house hold to keep us connected with what matters most.  (but… we also need to eat… ) SOOOOOO… let’s get back to the yummy Cowboy Meatloaf Casserole….  

Cowboy Meatloaf Casserole

·         2 large baking  potatoes

·         1 lb ground meat (lean) – Pork would work too!

·         ¾ cup finely chopped onion

·         1/3 cup bread crumbs

·         ¼ cup BBQ – (I used the staple in my house - Jack Daniel’s BBQ Sauce)

·         1 lightly beaten egg

·         2 teaspoons chipotle chili powder

·         ¾ teaspoon salt

·         ¼ cup milk

·         1 tablespoon butter

·         2 table spoons minced garlic

·         1 cup crumbled real bacon

·         ¼ cup crispy fried onions (you can get them in the canned from the grocery store)

·         1 cup Tex-Mex Shredded Cheese

-          Preheat oven to 350F, coat a 9 x 9 baking dish with non-stick spray

-          In a large bowl, combine beef, onion, breadcrumbs, BBQ Sauce, egg, chili powder and salt until well mixed

-          Gently press into the bottom of the baking dish

-          Bake uncovered for 20 – 25 mins, or until cooked through. Dab off any excess fat if need be.

-          While Meatloaf is cooking, dice potatoes (skin on) and boil in a small sauce pan until fork tender, and easily mashed.

-          Remove from stove top, drain water, and mash potatoes until smooth, adding Milk / Butter / Garlic / bacon / Crispy Onions and half cup of cheese (reserve rest for topping)

-          Adjust oven rack to top shelf, and select broil.

-          Add Potato Mixture on top of Meatloaf, sprinkle remaining cheese on top and place on top rack of stove to broil top. 

-          Broil for 3 – 5 min, or until cheese is melted and lightly browned.

-          Serve Hot, and with addition BBQ if desired!  YUM YUM!