Easy Angel Food Strawberry Shortcake

Strawberries are a little late this year but are ripening just in time for Canada Day! Of course if you want to make this dessert for Independance Day just add some blueberries.

 

Ingredients:

283 g (10 oz) store bought angel food cake

1 quart strawberries

3-4 tbsps sugar

1 cup whipping cream

2 tbsps icing sugar

1/2 tsp vanilla

 

First slice the strawberries and mix with sugar. I used 3 tbsps of sugar but if you want your berries more sweet go for 4 tbsps. Leave on counter for 30 minutes or refrigerate overnight. Slice the angel food cake in half horizontally and set aside. In a chilled bowl beat the whipping cream, icing sugar and vanilla together until stiff. Take the top half of the cake off and spoon half the berries and juices on the cake. The add a little less than half the whipped cream on top of the strawberries. Put the top half of the cake in place then add a layer of whipped cream and spread evenly on top and over the sides. Top with strawberries and add a few around the bottom edge. Garnish with mint leaves if desired. Serves 10

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Confetti Pork Patties

Colourful diced (confetti) veggies add moisture and crunch to these pork and cheese protein patties.

Ingredients:

1 lb ground pork

1/2 red pepper, finely diced

1/4 cup onion, finely diced

1/3 cup kernel corn

1/3 cup kidney or black beans

1 tsp ground coriander

1 tbsp Taco seasoning - homemade link here: https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

 3/4 cup shredded jalapeño or Mexican cheddar cheese

1 egg

1/3 cup Panko

some chopped kale or spinach 

spray oil

salsa to serve 

Combine the pork with everything except the spray oil and salsa. Form into 6 patties. Place on a lined baking sheet and refrigerate for at least 30 minutes. Then spray cooking oil on tops and bake at 400°F for 20-25 minutes. Broil 2 minutes for a nice golden top. Internal temperature should read 160°F when done. Serve with salsa and vegetable sides or in a burger bun. Serves 6

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Charred Orange Cod

Soft garlic aroma and mild citrus taste from the charred orange give these cod fillets a light, less pungent flavour than the lemon usually associated with fish.

Ingredients:

400g (14 oz) cod fillets

1 1/2 tsps brown sugar

1 1/2 tsps smoked paprika

salt and pepper to taste

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp dry minced onion

Charred Orange Dressing:

1/4 cup olive oil

1 orange halved

2 tbsps chopped chives

2 tbsps chopped fresh basil

salt and pepper to taste

2 garlic scapes 

Caramelized Pineapple:

1/2 pineapple cut in 1/2" thick pieces

2 tbsps sugar

1 tsp cinnamon 

Mix the seasonings for the cod together and coat each fillet. Let sit 30-40 minutes. Heat olive oil to medium in a saucepan. Add the orange halves cut side down along with the garlic scapes. Cook until lightly charred, about 5 minutes. Remove from heat and let cool enough to handle oranges. Pour olive oil into a bowl and squeeze the orange juice out of the halves. Add the chives, basil, salt and pepper and set aside. Discard the oranges and scapes (or use as garnish). Oil and pan or griddle and roast the cod in a 400°F for 10-15 minutes or until easily flaked with a fork. Rest 10 minutes. Meanwhile combine sugar and cinnamon and sprinkle half on the pineapple pieces. Bake at 400°F for 10 minutes. Turn them over and sprinkle the remaining sugar/cinnamon and bake another 10 minutes. Broil 2 minutes. Spoon the charred orange dressing over the fish to serve along with caramelized pineapple on the side. Serves 2

 Adapted from: cherryonmysundae.com

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Slow Cooker Pork Stew

Just set it all up in a few minutes and come home to meltingly tender pork and flavourful vegetables in a satisfying one pot meal.

Ingredients:

1 1/4 lb pork shoulder, cubed

1 tbsp flour

1 tbsp vegetable oil

1 onion, quartered

3 tsps minced garlic

2 carrots, diced

5 or 6 mushrooms, halved

1 lb potatoes, cubed

1/2 cup edamame (or peas)

2 cups beef broth

1 tbsp tomato paste

1 bay leaf

salt and pepper to taste

1 tsp smoked paprika

1/2 tsp chili powder

1/2 tsp celery seed

1 tbsp cornstarch

1 tbsp cold water

Toss pork cubes with flour and place in the bottom of the crock pot. Top with the vegetables (except the edamame). Pour in the broth, tomato paste and add the seasonings. Cook on low for 6-8 hours. In the last 30 minutes make a slurry with the cornstarch and cold water and add to the stew along with the edamame. Remove the bay leaf and serve. Serves 3-4 

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Whole Chicken in Air Fryer

When the weather gets hot who wants to put the oven on? Air fryer to the rescue. This small chicken took less than an hour in the air fryer without heating up the kitchen! 

Ingredients:

1 1/2 lb whole chicken 

1 tbsp olive oil

1/2 tsp smoked paprika

1 tsp garlic powder

1 tsp dry oregano

1/4 tsp dry mustard

1/4 tsp black pepper

Dry chicken with paper towels then rub olive oil all over. Cover with a mixture of the seasonings and roast in a 360°F air fryer for 45-50 minutes. Start with the breast side down then flip it over halfway through the cooking time. When done the internal temperature should read 165°F. Rest 10 minutes before slicing. Serves 4-5 

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Peachy Chicken Drumsticks

This flavourful chicken recipe combines the taste of fresh peaches with a popping honey lemon sauce packing summer into every bite! 

Ingredients:

2.5 lbs chicken drumsticks

1 tsp chili powder

1 tbsp dry oregano

2 tsps garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 tbsps olive oil

2 firm peaches, unpeeled and sliced

1 bell pepper, cut in 1" squares

1/2 medium red onion, thinly sliced

3 tbsps honey

zest of 1/2 a lemon

juice of 1/2 a lemon 

2 tbsps butter

Combine the chili powder, oregano, garlic powder, red pepper flakes, salt and pepper in a plastic bag or waxed cereal bag. Toss in the chicken and give it a shake to coat. This can be done several hours earlier and refrigerated. When ready to cook, heat olive oil in a large skillet to medium then add the chicken and cook about 10 minutes without turning them over. Next flip them over and reduce heat to medium low. Cook 10-15 minutes or until internal temperature reaches 165°F. Remove to a plate. To the same skillet add the bell pepper and red onion and cook 10 minutes before adding the peach slices. Cook another 5 minutes to slightly soften the peaches then add the honey, lemon zest and juice along with the butter. Spoon sauce over the peaches. Return the chicken to the  pan and again spoon sauce over everything. Simmer lightly to heat through.  Serves 4 

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Greek Style Meatballs

It's not normal how good these meatballs are! From the red onion and garlic to the seasonings, feta and lemon zest... these meatballs completely satisfy! 

Ingredients:

1 lb ground pork

1/2 cup crumbled feta

1/4 cup finely chopped red onion

3 tsps minced garlic

1 tbsp dry parsley

1 tbsp dry oregano

1/2 tsp ground cumin

salt and pepper to taste

1/4 cup Panko

1 egg, beaten

zest of 1/2 lemon

Serve with lemon slices, diced cucumber and tomato and tzatziki sauce.

Combine the pork, feta, red onion, garlic, parsley, oregano, cumin, salt and pepper. Then add the Panko, egg and zest. Lightly oil hands and form meat into 1 1/2" balls. You should get about 15. Bake on a parchment lined baking sheet at 400°F for 18-20 minutes. The internal temperature of the meatballs should read 160°F when done. Serves 4 

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