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Baked Zucchini Sticks

I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! My daughter loves, loves, loves these. It's her favorite way to eat zucchini and her only complaint is that I don't make enough.

  • 3 medium zucchini sliced into 3" x 1/2" sticks
  • 1 large egg white
  • 1/3 cup seasoned bread crumbs
  • 2 tbsp grated Pecorino Romano cheese
  • cooking spray
  • 1/4 tsp garlic powder
  • salt
  • fresh pepper
  • Chef Siggy's Fusion
Quick Marinara Sauce (1 cup)
  • 1 tsp olive oil
  • 2 cloves garlic, smashed
  • 1 28 oz cans crushed tomatoes (I like Tuttorosso)
  • 1 small bay leaf
  • 1 tsp oregano
  • 2 tbsp chopped fresh basil
  • salt and fresh pepper to taste
Preheat oven to 425°.

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer about 20 minutes.

In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, placebreadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Pan seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

This is my new favorite salad. Caramelized scallops combined with sweet citrus and peppery arugula in a garlic citrus vinaigrette, yum! Scallops are low in calorie and this salad is simple to make and elegant enough to impress guests. This is great quick lunch or can be served as a first course. You can easily double this recipe.

Servings: 2 • Time: 10 minutes 

  • 1/2 lb (8 oz) sea scallops
  • 1 tsp unsalted butter
  • 1/2 lemon
  • 1 navel orange
  • 1 small clove garlic, crushed
  • kosher salt and fresh pepper
  • 1 tbsp extra virgin olive oil
  • 2 cups mixed baby greens
  • 2 cups baby arugula
  • 1 tbsp red onion, chopped
  • 1- 2 teaspoon  Chef Siggy's Nitro with the honey flavor
Citrus Mojo Vinaigrette:
In a small bowl whisk olive oil, juice from half lemon, juice from 1/4 of the orange, crushed garlic, salt and pepper.
Peel the remaining orange and chop into small chunks. Arrange mixed greens and arugula in the center of a plate or platter. Top with red onion.
Wash scallops and pat dry with a paper towel. Season with salt. Heat a medium size pan on a high flame. When pan is hot, melt butter and place scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook. Remove from the pan and arrange around the greens. Arrange oranges on the plate and drizzle with vinaigrette.

Roast Prime Rib with Dijon, Pepper and more .... (Fusion)

In this recipe, the tender beef is tastily crusted with spice and herb flavours. After carving, the beef is served with a red-wine-spiked jus. You can, of course, also serve the roast with prepared horseradish.

Preparation time: 10 minutes

Cooking time: Depends on desired doneness

Makes: 6 servings

2 Tbsp Dijon mustard

2 - 6 tsp  Chef Siggy's Fusion 

- coarse sea salt to taste

- coarsely ground black pepper to taste

1 (4 3/4-lb.) prime rib roast

1/2 cup red wine

2 1/2 cups beef stock

Preheat the oven to 450 F. Place the prime rib, bone-side down in a roasting pan. Combine the mustard and rosemary in a bowl; brush it on the meat side of the roast. Season the roast with salt and pepper. Roast for 10 minutes, and then reduce oven temperature to 325 F. Cook the roast to the desired doneness (see "prime time," below).

When the prime rib is cooked, transfer to a platter, tent with foil and rest 15 minutes. While it rests, set the roasting pan on the stovetop over medium heat. Add the wine and simmer and reduce by half. Pour in the beef stock and return to a simmer.

Carve and plate the beef, and serve the jus alongside in a sauceboat.


Rare prime rib: Allow approximately 20 minutes per pound. Internal temperature of the beef should be 125 to 130°F (50 to 55°C) before you remove it from the oven.

Medium-rare prime rib: Allow approximately 20 to 25 minutes per pound. Internal temperature should be 130 to 135°F (55 to 57°C) before you remove it from the oven.

Medium prime rib: Allow approximately 25 minutes per pound. Internal temperature should be 140°F (60°C) before you remove it from the oven.

Well-done prime rib: Allow approximately 30 minutes per pound. Internal temperature should be 150°F (65°C) before you remove it from the oven.

Tamari shrimps and scallops (Nitro)


(makes 4 servings)

8                                  Sea scallops

8                                  Large shrimps, shelled and deveined

1/4 Cup                      Fresh Garlic

                                    Freshly Ground Pepper

4 Teaspoon               Olive Oil

                                    Chef Siggy's Nitro


4                                  Fresh green shiso leaves

4                                  Fresh red shiso leaves    

Nestle a scallop in the curve of each shrimp. Use 2 short bamboo skewers to secure the shrimp to the scallop. Set aside!           

Marinate the scallop and the shrimp in “Nitro” and fresh diced garlic.

Heat a medium sauté pan or skillet over a medium heat until hot. Season each seafood skewer lightly with pepper.

Sear thee skewers  for about 2 minutes on each side, or until lightly browned. Place 2 of the skewers on the plate and garnish with shiso leaves. 

Alberta-Prairie -Steak

8  oz                   Alberta AAA Steak (Tenderloin)

1   Teaspoon       Olive oil


Just rub the olive oil onto the steak and sprinkle Prairie  onto the steak. LEt the steak sit 2 hours before barbecuing. Enjoy! 

Prairie Chip- or Veggie Dip

1 – 2  Cup                   Sour Cream

 - 4 Teaspoon          

Just stir Prairie into the Sour Cream and let sit for 10 min or more to infuse the Sour Cream.

Turkey Meatloaf (Classic)

1    Teaspoon            Olive oil
1    Teaspoon            Salt
1    1/2 cups             Finely chopped onion
1    Tablespoon          Minced garlic

1/2 Teaspoon            Black pepper

1                              Carrot, cut into 1/8-inch  
1/4 Cup                    Ketchup
1    Cup                    Bread crumbs 

1/3 cup                   1% milk
1                             Whole large egg lightly beaten
1                             large egg white  lightly beaten
1 1/4 pound             ground turkey.

3 Teaspoon              Chef SIggy's Classic

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring until onions is softened. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, 1/4 teaspoon pepper and cook occassionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worchester sauce, parsley, and 3 tablespoons ketchup then transfer vegetables to a large bowl and cool. Stir together bread crumbs and milk in a small bowl together and let stand 5 minute.

Stir in egg and egg white then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable and mix well with your hands. (Mixture will be very moist).

Form into a 9-by5inch oval loaf in  lightly oiled baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup

Bake in middle of oven until thermometer inserted into meatloaf registers 170 Fahrenheit, 50 to 55minutes. Let meatloaf stand 5 minutes before serving.

Classic French-Fries

Just  sprinkle some Classic over the fresh deep-fried French-fries.


Peppered Fish with Lemon and Basil (Nitor and/or Prairie)



2 tbsp (25 ml)                                 Olive oil

1 Onion,                                         Finely chopped

2 Red & Yellow Peppers                    Deseeded and thinly sliced

6 oz (175 g) Sugar snap peas

1 lb (500 g) White fish fillet              Skinned and cut into 1 ½-in. (4 cm) chunks

1 Lemon,                                        Zest grated and juiced

2 tsp (10 ml)                                   Chef Siggy's Prairie and Nitro

1/4 cups (300 ml)                            Frozen peas, thawed

1/4 cups (300 ml) bean sprouts

Fresh basil,                                     Finely shredded


Heat wok or large frying pan over high heat and add 1 tbsp (15 ml) oil. Add onion and stir-fry 1 minute. Stir in peppers and sugar snap peas; continue stir-frying 3–5 minutes until vegetables are tender but still crisp. Transfer vegetables to plate using slotted spoon and keep in warm place.

Add remaining oil to wok and heat, then add fish and stir-fry over gentle heat 4 minutes (carefully turning chunks so as not to break them up) until fish is cooked through and flakes easily when tested with point of knife.

Add lemon zest, lemon juice and crushed peppercorns to wok. Return stir-fried vegetables to wok together with peas and bean sprouts. Heat through, stirring, 2–3 minutes. Scatter basil over top and serve at once.

Serves 4


Apple-Stuffed Pork Chops

1 tbsp (15 ml)                         Chopped onion
1/4 cup (50 ml)                       B
3 cups (750 ml)               Soft bread cubes
2 cups (500 ml)               Finely chopped apples
1/4 cup (50 ml)                Finely chopped celery
2 tsp (10 ml)                    Minced fresh parsley
3/4 tsp (4 ml)                   Chef SIggy's Fusion  
                                    Bone-in pork loin chops
1/8 tsp (0.5 ml)                Chef Siggy's Prairie
1 tbsp (15 ml)                  Olive Oil

In small skillet, sauté onion in butter until tender. Remove from heat; add bread cubes, apples, celery, parsley and 1/4 tsp (1 ml) salt.

Cut pocket in each chop by making horizontal cut through meat almost to bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.

In large skillet, brown chops on both sides in oil. Place in large ungreased baking pan.

Cover and bake at 350 F (180 C) for 30 minutes. Uncover; bake for 30 minutes longer or until meat thermometer reads 160 F (71 C) when inserted into meat and juices run clear.

Serves 6