 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.
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.
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. PRIME TIME 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.
 (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 Garnish 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 1 TeaspoonJust 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 3 - 4 TeaspoonJust 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 1/2 Teaspoon Black pepper 1 Carrot, cut into 1/8-inch 1/3 cup 1% milk 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.
Apple-Stuffed Pork Chops
 1 tbsp (15 ml) Chopped onion 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
|
Much More >
