Sweet Chilli Meat Loaves with Green Peas and Sweet peppers

 

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1 Pound of ground beef
1 Pound of ground Pork
1 egg
1 Packet of Italian Coating Mix
6-8 Bulbs of Garlic
2 tsp. Apple Cider Vinegar
2 tsp. Balsamic Vinegar
1/4 Cup of Malt Vinegar

2 Tbsp. Light Soy Sauce
2 Tbsp. All Purpose Seasoning
1 tsp. Cayenne Pepper
2 Shallots
6 ozs. Freshly sliced Ginger
1/4 of Fresh Parsley chopped
2 Tbsp. Coconut Oil
2 tsp. Adobo Pepper
1 Packet of frozen Green Peas
3/4 Cup of Low sodium Vegetable Stock

COOKING INSTRUCTIONS:

In a medium bowl, combine your ground beef, pork, 1 egg, breadcrumbs, garlic, ginger, cayenne pepper, all purpose seasoning in a bowl. Shape and form your into long oval patties. Get a large Saucepan and heat on medium add your coconut oil and start browning your patties. Cook them on each side for about 2 minutes. Keeping doing that until all your patties are nice and golden brown. Place all your patties in a bowl for now. Then add your apple cider vinegar, balsamic vinegar, malted vinegar and light soy sauce, shallots and sweet pepper and frozen peas to pan and 1 Cup of Vegetable Stock cook for about 4-6 minutes. Your sauce should be nice and thick enough add about 1/4 Cup of your Favourite barbeque sauce or Ketchup. Take off stove and let cool for about 10 minutes and serve with your favourite salad, rice dish or baked potatoes.

 

ALICE’S CORN SOUFFLE

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4 Eggs
1/2 Cup of Evaporated Milk
1/4 Cup of Whip Cream
1/2 Cup of Whole Wheat Flour
2 tsp. Dry Oregano
2 Can of Whole Corn
2 Can of Cream Style Corn
1/4 Cup of Butter
1 Tbsp. Organic Sugar

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After I plated the dish, I realized that it had a Jamaican theme to it. The Habanero Pepper is what did it, along with the red sweet peppers and onions. The dish ended up having a Caribbean feel to it. Nothing wrong with that at all. Makes sense, I am from Jamaica and my Jamaican roots haven’t left me.

 

COOKING INSTRUCTIONS CORN SOUFFLE

In your stand mixer break your eggs and drop them in. Add your 1/2 Cup of Evaporated Milk, 1/4 Cup of Whip Cream and beat at medium high speed for about 3 minutes. Then add both your cream style corn first and beat for another minute. Then add your whole corn, butter Flour and sugar. Beat for less than a minute. Get a large baking pan 13 x 9  and make sure to baste the pan with butter and add a bit of flour to coat then pour your Corn Soufflé mix into the pan and bake in a 350 degree F. oven for 40-45 minutes. Remove pan from oven and let cool.

This last image seen below was created just to give a more “Adult Plating Style” Especially if you were planning on making this dish for company. Let’s say you had a Special Dinner Night for Family and Friends then this Plating Style would be more suited for Grown ups. Simple yet to the point.
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Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created September 21, 2016

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Melissa And Richard’s Budget-Friendly Home-Style Pizza

 

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RECIPE


1 Packet of Fresh Italian Pizza Dough (Enough for 2 Medium Pizza $2.50)
1/2 Cup Tomato Sauce (0.50)
1/4 Cup of Pizza Sauce (0.50)
2 Cups of Fresh Homemade Ricotta Cheese (1.50)
1/2 Cup of Sliced Pepperoni ($1.50
1/4 Cup of Sliced Salami (1.00)
1/4 Cup of Fresh Basil (Chopped)
1/2 Cup of Freshly Grated Parmesan Cheese (2.00)
1/2 tsp. Dry Oregano
All these Ingredients will make 2 Medium Pizza (Approximately $4.75 for 1 Medium Pizza)

Preheat the Oven to 500 degree F. Using about 1tsp of Olive Oil pour unto the Surface of your Pizza Dough and just blend it in slightly into the dough. Then work your dough gently by getting it to spread to fit your Pizza Tray or Baking Pan. You will need at least a 12 Inch Round Pizza Tray or Baking Pan.

Then add 1/4 Cup of your Tomato Sauce and 1/2 of your Pizza Sauce. Then add 1 Cup of Ricotta Cheese, and just 1/4 cup of Pepperoni and 1/2 of your Salami then sprinkle 1/4 Cup of Grated Parmesan Cheese on top. Bake for 10-12 Minutes. Your Pizza Dough will be nice and soft not overly crispy. Repeat the recipe for the other Pizza. Then sprinkle your pizza with the freshly chopped Basil. Enjoy!

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Alice Choo-Shee-Nam—Living In Durham Community Blog
Recipe Created September 29, 2016

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Cheesy Baked Rice With Garlic And Jalapeño Peppers

 

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This recipe was inspired by baked Lasagne. It offers the same creaminess and cheesy flavour similar to a Lasagne with the texture of a creamy Risotto. The addition of the Jalapeño peppers gives it a authentic Mexican mouth-feel. A great dish to create when on budget and when you are pressed for time and just wants to create something tasty and simple for dinner or lunch.

Recipe

Servings 8-10

3 Cups of Cooked White Rice
11/2 Cups of Sour Cream
1 Cup of Mozzarella Cheese (Sliced)
1/2 Cup of Grated Asiago Cheese
2 Tbsp. Garlic (Crushed)
2 Tbsp. Butter
1 Cup of Coconut Milk
1 Can of condensed Cream of Mushroom Soup
1 Large Jalapeño Pepper (Sliced)
1 Tbsp. All purpose Seasoning
1 tsp. Pink Himalayan Salt
1 tsp. Black Pepper

Preheat the oven to 400 degree F. Lightly grease a Non-Stick Baking pan 8x8x5. In a large Bowl mix your Sour Cream, Coconut milk, Cream of Mushroom Soup, All purpose seasoning, salt, pepper, crushed garlic, sliced Mozzarella Cheese, sliced Jalapeño Peppers,  and your 3 cups of cooked rice. Mix well. Pour into your baking pan then add your grated 1/2 Cup of Asiago Cheese. Bake in the oven for 25 minutes. Then turn on your Broiler and place your Baking Pan closer to your Broiler on the top rack and let the top of your Cheesy Baked Rice turn to a golden brown. Do this for about 4-5 minutes. Take pan out of oven and let cool for at least 15 minutes before serving.


 

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Alice Choo-Shee-Nam—Living In Durham Community Blog

Recipe created October 1, 2016

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