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Salmon Crunch Pie

Those of you who have taken the FHA course “Leading for Engagement” will recognize this recipe immediately from Edenvale.

What’s Edenvale?  It’s a Retreat & Conference Centre according to their website out in Aldergrove.  It was a nice, quiet place to get away for our course.  The one thing I’d heard the most before going to this course is that the food here was spectacular, and especially this recipe.  Well – the reviews were correct, this is an amazing dish…a meat pie…what’s not to like?

Salmon Crunch Pie

  • Servings: 8
  • Difficulty: Easy
  • Print

Credit – Edenvale

Ingredients (crust):

  • 1.5 cups All-Purpose Flour
  • 1.0 cups grated Cheddar Cheese (preferably Sharp Cheddar)
  • 1/2 tsp Paprika
  • 1/3 cup Ground Almonds
  • 1/2 cup cold Butter (diced)

Ingredients (filling):

  • 2 cans cooked Salmon (213 grams each)
  • 0.5 cup grated Cheddar Cheese (preferably Sharp Cheddar)
  • 3 Large Eggs (mixed)
  • 1 cup Sour Cream
  • 1/4 cup Mayoannaise
  • 1 tsp Chopped Onion
  • 1/4 cup Lemon Juice (about half a lemon)
  • 1/2 tsp Dill (chopped)
  • 1/2 tsp Salt
  • 1 tbsp Worcestershire Sauce

Directions

  1. Pre-heat oven to 400 F
  2. Mix all of the crust ingredients (except the butter) until incorporated, then add the butter and cut into the mixture using a pastry cutter until the butter is mixed in
  3. Reserve 1 cup mixture for the top crust, and pat the rest into a 9″ – 10″ pie pan as you would a normal pie
  4. Mash the Salmon, then mix all of the filling ingredients together and pour into the pie pan
  5. Top with the reserved crumb mixture
  6. Bake for 40-45 minutes

Nutrition Info (per 1/8th)

Calories – 450, Protein – 21.75g, Fat – 30.5g, Carbs – 20.5g

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Spatchcocked Roasted Chicken

Fresh out of the oven
Fresh out of the oven

I know it’s been awhile – so here’s another Roasted Chicken recipe (can you tell we went to Costco last night?).  This is probably the best tasting roast chicken I’ve had outside of a restaurant, the dipping sauce is really simple yet adds a great kick to the chicken?

What’s a Spatchcock you ask?  It”s when you cut the backbone out of chicken carcass and flatten the chicken – this is another way to help reduce the cooking time of your chicken.  For example – I had a 4 lb bird tonight which should’ve taken at least 90 minutes in the oven, but I only gave it 45 tonight and it came out beautiful…great for a weeknight dinner when you’re in a rush.

Ingredients:

  • 4 lb Whole Chicken (giblets/neck removed, and patted dry)
  • Sea Salt
  • Fresh Ground Black Pepper
  • 2 tbsp Butter
  • 4 tbsp Extra Virgin Olive Oil
  • Juice of 1/2 a Lemon (about 3 tbsp)
  • Chilli Flakes
  • 2 cloves Garlic smashed or diced (I used a grater which turns it into a nice paste)

Directions:

  1. Put your oven on 400 F
  2. Spatchcock the chicken – flip the bird over (breast side down) and cut out the backbone using a pair of kitchen shears by cutting on each side.  I was going to take a picture – but decided to Google it instead – here’s a great link on how to do this.  Make sure you flatten the bird by pressing down on the sides as much as possible
  3. Generously put salt and pepper all over both sides of the bird
  4. Heat 1 tbsp of oil and 1 tbsp of butter in a large non-stick skillet or pan on Medium-High.  Once melted and swirled around, put the chicken (breast side down) in the pan for 3 minutes.  You’ll see that the top of the bird has a nice brown crust
  5. Flip the chicken over and put in the oven for 40-45 minutes
  6. Remove from the oven and place on a cutting board and cover with foil for 10-15 minutes (the temperature in the thicken part of the chicken should be at least 165 F…when I pulled this chicken out it was registering 180, so I could’ve pulled it out of the oven a few minutes earlier)
  7. While the chicken is resting, Add the other 1 tbsp of butter and 1 tbsp of Lemon Juice into the pan and whisk together, scraping the pan to get all of the juicy bits
  8. Whisk the rest of your oil, lemon juice, chilli, and garlic in a bowl, then add the pan mixture to this as well
  9. Cut up your chicken, and serve with the dressing either on the side, or sprinkle it over top of the chicken first

Sausage and Shrimp Quesadillas

Shrimp and Sausage Quesadilla

I found this recipe in an old cookbook a little while back, and it looked like an easy weeknight dinner to watch with the NBA Finals in the background, so I thought why not?  You could add some diced chicken breast to this and it would be like a Jambalaya quesadilla as well.  What really kicks it up a notch is the smokey quesadilla – so make sure you have Chipotle Peppers handy…

Ingredients (Smoky Guacamole):

  • 3 or 4 Ripe Avocados (should slightly give when you squeeze them)
  • Juice of 1 Lime
  • 1/3 cup of Sour Cream
  • 2 Chipotle Peppers with a tsp of Adobo Sauce
  • Pinch of Salt
  • Handful of Cilantro

Ingredients (Quesadilla):

  • Pack of Italian Sausage (they usually come in 1lb packs) – tonight I bought them in Sausage form and just sliced them, but I would recommend using ground meat instead as it will spread more evenly
  • 1 lb shrimp, tails removed
  • 1 Garlic Clove (diced)
  • Tortilla’s
  • Shredded Cheese

Directions:

  1. For the Smoky Guacamole, put all ingredients into your food processor and mix 10-15 seconds.  If you like a chunkier guacamole, then mash by hand instead (but chop the peppers first).  Chill in the fridge until ready to serve

    Emm, guac...
    Emm, guac…
  2. Brown the Sausage over medium heat for 7-8 minutes, and remove from pan (don’t clean the pan of the juices)
  3. Add the garlic and shrimp and cook for about 3 minutes until Shrimp is cooked thru.  If you’re using baby shrimp then you can just mix with the sausage, if you have larger shrimp you may want to chop it into smaller pieces before adding to the sausage
  4. In a different pan, fry the tortilla for a minute, then flip.  Add the meat mixture to one side with some cheese and fold over.  Fry for another minute, then flip for 30 seconds and serve with guacamole on the side

Oreo Stuffed Chocolate Chip Cookies

The finished product

Yes I know…I’ve been neglecting this blog lately…#sajjypoo takes most of my time at home and I haven’t had time to take pics or upload stuff lately…I recently just got a new phone so I’m hoping I can start taking photos with it and posting from there…saving me the transfer time to my laptop…

Anyway, let’s get onto this tasty tidbit…I was randomly surfing the Internet a while back and saw this and instantly had to make it…an Oreo cookie within a chocolate chip cookie…what’s not to like?  Served with some ice cream on the side…heaven!

Ingredients:

Oreo 1

  • 2 sticks unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 12 oz bag semi-sweet chocolate chips
  • A pack of Oreo cookies (I had double stuffed Oreo’s)

Directions:

  1. Put your oven to 350F
  2. Add the butter and sugars to your stand mixer and beat until incorporated…my butter wasn’t quite room temperature so I had to keep stopping the machine and fluffing out the butter
  3. Add the eggs and vanilla and continue beating until well incorporated
  4. Add the flour, salt, and baking soda into the stand mixer and continue mixing
  5. Add the chocolate chips and mix for another minute or so
  6. Scoop out (about the size of a golf ball) and roll until your done.  I think I had about 22 balls, which will end up making 11 cookies
  7. Here’s the fun part – take a mound of dough and slightly flatten it, put the Oreo on top, then put another mound of dough on top of the Oreo and smooth out
  8. Bake for 13 minutes
  9. Do your best Cookie Monster impersonation and eat them!

Tuna Melt

Finished Product
Finished Product

So we were just catching up on the PVR just before lunch and watching an episode of Rachel & Guy’s Celebrity Cookoff and saw Dean McDermott making a Tuna Melt and we both had a sudden craving…so I hit up the pantry and lunch was born!

Ingredients:

tuna - ingredients

  • 4 slices of bread
  • 2 cans of Tuna
  • 1/6 cup of Mayo
  • 1 tsp Black Pepper
  • 1/2 tsp Salt
  • Pinch of Dried Oregan
  • Juice of 1/2 a lemo
  • 1/4 Red Onion (diced)
  • 2 slices of Cheese (we had Provolone)
  • Tomato
  • Additional Grated Cheese
  • 2 tsp Capers

Directions:

  1. Toast the bread for 2-3 minutes (not looking for a full toast, just to start stiffening the bread
  2. Mix all ingredients except the tomato and sliced cheese in a bowl
  3. Spread some mayo on 2 slices of the bread, and put the tuna on top of these slices
  4. Put the sliced cheese on the other side and toast for 4 minutes
  5. Serve with some chips on the side