Archive for July, 2014

Baked Chicken Meatballs

I think I found this recipe on another food blog.

  • 3 slices of Italian, torn into small bits
  • 1/3 cup milk
  • 3 ounces pancetta, finely chopped
  • 1 small onion, finally chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil, divided
  • 1 egg
  • 1 pound ground chicken
  • 2 tablespoons tomato paste, divided
  • 3 tablespoons parsley

1. Preheat oven to 400F with rack in upper third of the oven.

2. Soak bread in milk until softened, about 4 minutes.

3. Cook pancetta, onion, garlic, 1 tablespoon of the oil and salt and pepper to taste, in a skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

4. Squeeze bread to remove excess milk and then discard milk. (This step didn’t really work for me, as the bread seemed to have soaked up all the milk, no matter how much I squeezed.)

5. Lightly beat egg in a large bowl. Combine with chicken, 1 tablespoon of the tomato paste, pancetta mixture, bread and parsley. Form 12 meatballs and arrange on a baking pan.

6. Combine remaining paste and oil and brush over meatballs (as the original recipe says, this never really becomes a nice spread-able sauce).

7. Bake until meatballs are cooked through, 15 to 20 minutes.

Chicken Meatballs

Verdict: I found these meatballs to be too dry, weird considering that the bread soaked up all the milk. I also found that I am really not that big a fan of pancetta. Though the original recipe said we could substitute Canadian bacon in its place, I’m not sure that would have been enough to offset the dryness of the meatballs.


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Yakitori Chicken

I found this recipe in the French newspaper Metro.

  • 4 tablespoons honey
  • 3/4 cup plus 4 teaspoons soya sauce
  • 1/2 cup sake
  • 4 minced garlic cloves
  • 1/2 piece of ginger, chopped
  • 4 chicken breasts

1. Mix together the honey, soya sauce, sake, garlic and ginger.
2. Cut the chicken into cubes and place in the honey marinade mixture. Ensure the chicken is covered. Refrigerate at least 6 hours.
3. Remove chicken from the fridge and marinade. Skewer them on wooden or metal sticks.
4. Cook on barbecue for 4-5 minutes (we did this, but there you can also cook them in the oven at 350F for 30 min, turning halfway through).


Yakitori Chicken

Verdict: These were really tasty. You could taste the sake and ginger in every bite. I don’t think I really tasted the honey. I have had Yakitori chicken at Japanese restaurants before and while this didn’t really taste like them, they were still delicious. I would probably use a little less soya sauce in the future, maybe exclude the last 4 teaspoons. Overall, this was a really easy recipe to make.

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Frozen Grasshopper Squares

This is a Kraft recipe.

  • 28 Oreo cookies divided (they say to use 20 for the base, but we used 27, as we thought 20 wasn’t enough. The other 8 are for topping and we left that up to the person eating the square to decide if they wanted one or not)
  • 1 tub of mint chocolate chip ice cream (I was honestly picturing a green ice cream here, especially given the recipe’s name, but none of the stores in our area had any. Is this a hard item to buy in Canada or was it just bad luck on our part? We ended up with a vanilla ice cream that contained mint chocolate pieces)
  • 3 cups thawed whipped cream topping
  • 1 semi-sweet chocolate square

1. Line a 13×9 inch baking pan with foil. Crush 20 (or 27) cookies and sprinkle across bottom.

2. Spread ice cream over cookie base. Top with whipped cream. Grate chocolate over top.

3. Freeze 3 hours. If desired, top with half an Oreo (chocolate syrup is also tastes good with this recipe).

Grasshopper Squares

Verdict: This was a pretty easy recipe to make and it is so customizable. Pretty much any flavour of ice cream and any cookie would work well together. Perfect for a hot summer day!


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Ice-Cream Chocolate Roll

I found this recipe online, but I do not remember where.

  • 3 eggs
  • 1 cup sugar
  • 1/4 cup cold water
  • 3/4 cup flour
  • 1/4 cup cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Icing sugar
  • 1 quart of vanilla ice cream

1. Beat eggs. Add sugar gradually. Add water.
2. In a large bowl, mix together flour, cocoa powder, baking powder and salt. Add egg mixture slowly. Add vanilla.
3. Pour into a parchment paper lined jelly roll pan. Bake in a 425F oven for 12-15 min.
4. Turn out onto a towel sprinkled with icing sugar. Trim any crisp edges. Roll up in towel and coll.
5. Unroll and spread with vanilla ice cream, softened enough to spread. Roll up quickly, wrap in foil and freeze until ready to serve.
Ice Cream Cake Roll
Verdict: I don’t think we put enough ice cream in this cake, so that was disappointing. I don’t know if we didn’t use enough because of bad measuring or if it melted too much. The cake was delicious the first time, but it didn’t really hold up for the week it took for the last piece to be eaten.


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Pasta Fruit Salad

I found this recipe online, but I am not sure where anymore.

  • 3 cups uncooked medium pasta shells
  • 1 20 ounce can unsweetened pineapple chunks, drained
  • 1 large navel orange, peeled, sectioned and halved
  • 1 cup halved red grapes (the grapes we had were so small there was no point halving them)
  • 1 cup halved green grapes (I admit not halving these was more laziness on our parts, as some of them were probably big enough to be cut in two. But I like grapes, so I didn’t really think we needed to cut them up)
  • 1 medium apple, peeled and chopped
  • 1 large banana, sliced
  • 1 8 ounce container of plain yogurt
  • 1/4 cup orange juice concentrate

1. Cook pasta according to package directions. Drain and rinse in cold water. Place in large bowl.

2. Add the fruit to the pasta.

3. Combine yogurt and orange juice. Pour over salad to toss. Cover and chill for at least 3 hours.

Pasta Fruit Salad

Verdict: There was definitely something missing from this recipe. We thought it would have worked better with Parmesan flakes or maybe some Feta.



Cheddar-Mashed Potato Casserole

This is a Kraft recipe.

  • 2lbs potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons bacon bits

1. Boil potatoes 20 min or until tender. Drain and return to pot.

2. Preheat oven to 350F.

3. Add butter and sour cream to potatoes. Mash until smooth. Spoon half into an oven dish. Cover with cheese (we added the bacon bits to the centre as well) and remaining potatoes.

4. Bake 30 to 35 min or until heated through.

Bacon Cheddar Mashed Potatoes

Verdict: I have to admit that I am not a fan of mashed potatoes. There is something about their texture that I just don’t like. I had hoped that with the cheese and bacon (of which I am a fan) as well as baking them afterwards would help change the texture, but they still tasted like a cheesy, bacon-y mashed potato. Which I guess is good if you like mashed potatoes.

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Chicken Pot Pie Turnovers

I found this recipe on another food blog.

  • 1 package (2 sheets) of puff pastry, thawed for 30-40 min
  • 2 tablespoons butter, divided
  • 1 lb chicken, cubed
  • 1 teaspoon beau monde seasoning (we couldn’t find this in our grocery story. The recipe for making your own is here. From the ingredients listed, we didn’t have everything, but we did use cinnamon, salt, allspice, black pepper and nutmeg, omitting the cloves, ground bay leaf, white pepper, mace and celery seed)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt (because we added some in the beau mode substitute above we didn’t use any more)
  • 1/4 teaspoon pepper (because we added some in the beau mode substitute above we didn’t use any more)
  • 2 carrots, peeled and diced
  • 1/3 cup diced onions
  • 1 cup frozen mixed vegetables
  • 1/4 teaspoon garlic powder
  • 1 can cream of mushroom soup
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch

1. Preheat oven to 400F.

2. Melt 1 tablespoon of the butter in a skillet over medium heat. Sprinkle beau monde seasoning (or substitute), paprika, salt and pepper (if using) over chicken and sauté until golden on all sides. Remove chicken from the skillet.

3. Melt remaining butter in the skillet. Sauté carrots and onions until tender, about 5 min. And the frozen vegetables and sprinkle with garlic powder. Stir for 2 minutes. Return the chicken to the  pan.

4. Add soup and chicken broth to the pan. Simmer until warm and combined, about 4 minutes. Combine cornstarch with enough water to make a paste and add to the skillet. Stir until thickened. Remove from heat and let cool.

5. On a floured surface, one at a time, roll each of the puff pastry sheets into a 12 inch square, ensuring not to roll dough too thinly. Cut each sheet into 4 squares.

6. Spoon mixture evenly across the 8 squares. Brush edges with water and fold over to create triangle. Place on 2 separate baking sheets and bake 20-25 minutes or until golden brown.

Chicken Pot Pie Turnovers

Verdict: There was just something missing in this recipe. Out of all of the seasoning we added to the chicken it was the cinnamon that came through the most, but even then the taste was a little lacking. Maybe if we had the real beau monde seasoning instead or our own home blend. I also would have added some more vegetables, like maybe potatoes or corn.

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