Today I was making dinner for one, and didn’t feel like eating any meat. Luckily I had some portabella mushrooms in the fridge to the rescue.
Easy Balsamic Veggies
- 1 tsp minced garlic
- 2 TBSP EVOO
- salt & pepper to taste
- 4 small portabella mushrooms – quartered
- 1/4 of a large sweet onion – chopped
- 1 red pepper cut into thick chunks
- 5 pieces Asparagus – trimmed and broken in 1/2 or 1/3
- 3TB – 1/4cup Balsamic Vinegar
In a pipping hot pan, add EVOO until hot, add garlic, add onions and caramelize onions for 10 min. Add peppers, and saute for a few min. Add mushrooms and mix, add a generous amount of salt, plus pepper to taste, mix, add 3TB balsamic vinegar, mix and cook down for 5min. Taste – adjust balsamic vinegar/salt/pepper to taste, turn heat to low, cover and allow to reduce and steam itself for 15 min.
Toss and serve with basmati rice. EnJoy.
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Posted in BBQ or Grill, entertaining, Family Fave's, Gluten free, Living Well, recipes, Vegetarian, Veggie & Sides Recipes
Tagged balsamic, mushroom, peppers, vegetarian
One of my favourite “spicy” dishes is jerk. I love jerk chicken and jerk pork. I also hate the rain, so this chilly rainy day in October I decided to make some oven roasted Jerk Pork. Traditionally Jerk Pork is made with Scotch Bonnet Peppers – which I love and actually have a JIYK (Joy In Your Kitchen) Hot Sauce Line – which 3 of 4 sauces are made of Scotch Bonnets – but I really like jerk turned down a notch, so I use jalapeno peppers instead. I will give the instructions using different variations of heat.
(Don’t be a) Jerk Marinade.
3LB + Pork Roast or Chicken Wings, Chicken Thigh etc
- 2 Jalapenos (mild) or Scotch Bonnet Pepper(hot) – chopped, with seeds and membranes -** heat hint see below**
- 1/2 tb dried thyme
- 2 tsp salt (table salt)
- 1TB brown sugar
- 2 tsp all spice
- 1 tsp nutmeg
- 1 tsp cinnamon ( I used Mexican cinnamon)
- 1/3 c sodium reduced soy sauce
- 2 TB vegetable oil
- 1/4 c white vinegar
- 1/2 cup chopped white onion
- 1/2 c Mango Juice
- 1 tsp minced garlic (or 2 cloves)
- 1 tsp minced ginger/ ginger paste
- 1/2 oz dark rum
- 2 -3 drops bitters
Puree all items except for pork/chicken in food processor. I cut almost thru my roast because I like the seasoning thru. Pour marinade over meat and marinate for a minimum of 2 hrs.
Take meat out of fridge, while oven is coming to temperature.
Heat oven to 450 degrees. Line a baking dish with tinfoil and place a rack on top. Using extra long skewers to “reattach” the roast together and place over baking dish. Pour about a cup of marinade over meat. Reserve remaining marinade.
Bake at 450 for 20 mins, reduce heat to 325.
Pour about another 1 cup of marinade over meat and roast until the internal temperature is 160 degrees. (3 LB about 75-90- min).
Allow to meat to rest for 15 -30 minutes before serving. enJoy!
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**to bring the heat down, seed these jalapenos, to bring the heat level up – substitute scotch bonnet peppers (seeded) or up it further by removing the stem of the scotch bonnets but adding the seeds & membranes into the marinade.
Posted in BBQ or Grill, Beef & Meats, entertaining, Family Fave's, Gluten free, Misc Recipes or Posts, poultry, recipes
Tagged jalapeno, Jamaican jerk spice, jerk, Mango, Scotch Bonnet, trinidad
In the midst of packing and moving so this post is a short one! Last night I made one of my favorites for dinner – Lamb Chops on the grill! I know, lamb is not nearly as popular here in … Continue reading
Chicken on Grill – is there anything better? Its one of our families favorites. Here are our top 5 ways/hints to make Chicken on the Grill even better. Barbecue Chicken – use a good (or make your own) barbecue sauce. … Continue reading
I’m starting this post out with an apology for the delay between posts – you know how it goes – sometimes life just gets away from you! But have no fear I am back (do you hear and ominous voice in your head saying “Be afraid – be very afraid”?) and ready to blog so lets get to it!
As some of my readers know I love southern food, one of the classic things I like about summer – southern food is Spicy Slaw (Coleslaw). This recipe is my favorite – in fact my 7 year old and I had a argument about who was getting the last bit of slaw when we had it last! My version features spicy version of classic Remoulade classic southern sauce) mixed with shredded cabbage, carrots and onion, but also is great as a chip dip or dip for Fish Cakes, such as my Catfish Cakes.
We eat everything quite spicy, and this sauce is no exception, however you can play with the heat level by reducing the hot sauce added. Pictured with the only Gluten Free Beer I have found that actually tastes like a lager and is GOOD! (Thank you Bard’s!)
- Shredded Cabbage, Carrot s & Onion (or use broccoli slaw)
- Remoulade Sauce
- 1/2 cup mayo
- 1 tsp Horseradish (we use hot)
- 1-2 tsp hot sauce (Franks or Louisiana Sauce)
- 2 TB Creole Mustard
- 1 tsp minced garlic
- 1 – 2 TB (kosher is better) dill pickle juice (or vinegar)
- 1-2 tsp Andy Roo’s Creole Seasonings
Now first off, if you look at my photo carefully (sorry was taken with my phone – seem to have misplaced my camera) I actually used Dijon mustard – on account of I was out of creole mustard (better place an order with Mississippi Queen Foods yikes!) but still wanted spicy slaw. In any case, add all ingredients to a small bowl, and combine (I use a mini whisk) and refrigerate for a min of 30 min to let the flavours come together. Add generously to the cabbage/carrots and serve. P.S. this is awesome to dip your french fries into as well!
This will keep in the fridge for up to a week – but good luck making it last that long. enJoy!
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Posted in BBQ or Grill, entertaining, Family Fave's, fish or seafood, Gluten free, Holiday /Entertaining Dips, Misc Recipes or Posts, recipes, salads, Southern Cook'n, Veggie & Sides Recipes
Tagged Barbecue sides, Coleslaw, Dip, fishcakes, Remoulade, Sauce, southern food
Whether you are hoisting a pint or not – who doesn’t love going to the pub for some good ‘ol “pub grub”?
For this edition of my supper on a budget (see my past posts of Part 1 and Part 2) we are visiting pub grub…. more specifically wings. I love wings, unfortunately most wing places flour their wings (regardless if they bread them) – which for the most part make them off limits to me because of the gluten. This recipe is my kids absolute favourite wings and do not contain ketchup or tomato which some recipes do. Its been said nothing on the internet is completely new and its true – I adapted my recipe from this one.
On the menu: Sticky Wings, Salad, Oven “chips” and carrots and celery sticks. (fed 2 adults, 2 kids +left overs)
- 1KG wings $7.70
- Gluten Free All Purpose Flour $0.50
- celery & carrot sticks & salad $2.50
- Potatoes for “chips” $1.00
- oil & spices & marinade $2.00
- Total $13.70
- cost per person $3.43
Fly Me Away to the Pub – Gluten Free Wings & Pub Grub
- 1 KG chicken wings – split and tipped
- 2 eggs – beaten
- 1 cup all purpose gluten free flour (I use a rice based one)
- 1 – 2 TB your fave BBQ Rub (we use JIYK Classic)
- 1/8 -1/4 c vegetable oil
- 2 TB soy sauce (reduced sodium) (check for wheat)
- 1 tsp minced garlic
- 1/4 c water
- 1/4 c white vinegar
- 1/2 c sugar (or use Maple Syrup or Honey)
- like hot wings? optional: hot sauce to taste or omit sugar and add 1/2 c Sweet Heat Mango Trinidad Style hot sauce
To tip and split the wings – use kitchen shears, as you split them dunk in the eggs, then dredge in flour mixed with BBQ Rub. Allow to “dry” for a minute, repeat.
Heat oil in a deep saute pan over med high heat. Place wings in hot oil for 1 min per side until browned. (They will not be cooked). Once browned, removed from pan and place in sprayed casserole dish.
Preheat oven to 350 degrees. In a bowl or (I use a 2 cup measuring cup), mix, hot sauce (if using) with vinegar, sugar, soy sauce and whisk well (beware the sugar is harder to mix in). Pour marinade over wings, place in oven for 1 hour. After 20-30 min, flip wings over in sauce.
- 2-3 White Potatoes – sliced very thin.
- 1 -2 TB EVOO or Vegetable Oil.
- 1 TB BBQ Rub
Slice potatoes thinly, toss with oil and BBQ Rub, place on cookie sheet in oven with wings for last 40 minutes. Once wings are removed from oven, broil chips for 2 min. Serve & enJOY.
let me know what you think! Like the post, and follow me!
If you love pub grub like I do – check out these recipes of mine:
Fish Cakes Roast Beef & Yorkies or Loaded Baked Potato Soup
Posted in BBQ or Grill, entertaining, Family Fave's, Gluten free, Holiday /Entertaining Dips, Misc Recipes or Posts, poultry, recipes, salads
Tagged budget, chips, family, fries, gluten free, pub, wings
Tonight I’m blogging about another family fave, the fact that its quick and easy makes it one of my go-to recipes. This is such a versatile recipe that its easy to substitute all kinds of different ingredients and come up with different flavours. Typically I cook this in the oven, however in the warmer months – I use a disposable pan and cook on the top shelf of the barbecue as well. Today I used potatoes, but you can easily make this using rice as well. If making this with rice, simply assemble everything together in a skillet and cook until sausage and peppers are done then place 1 cup parboiled rice in the skillet, stirring for a minute and pour 2 cups chicken or veggie broth/stock, bring to a boil, cover, reduce heat and simmer for about 30 minutes or until liquid is absorbed.
Enough chatter – lets get to it!
Simple Sausage & Peppers
- 4 links spicy smoked sausage
- 2 small white potatoes – cut into bite sized pieces
- 1 green pepper
- 1 orange pepper
- 4 green onions – diced (or red onion chopped into large pieces)
- Italian Salad Dressing (or what I use: 1 part EVOO, 1 part Balsamic Vinegar, 2 tsp Italian Seasoning whisked together or mixed)
- Cut sausage up into bite sized pieces.
- Cut peppers into large chunks.
- Add sausages, peppers, potatoes (we leave the skin on) & onions into a dutch oven or lasagna pan.
- Pour dressing over (use about 1/4 -1/2 cup).
- Mix, cover with tinfoil and bake at 400 for about an hour.
- Serve & enJOY.
As always don’t forget to like my blog and leave a comment – follow me on Twitter & Facebook or visit my business page at http://mealsfromjoyskitchen.com.
Posted in BBQ or Grill, entertaining, Family Fave's, Gluten free, pork dishes, recipes
Tagged Balsamic Vinegar, Bell pepper, easy, Onion, Sausage, simple dinners, spicy
Its Labour Day Weekend, which is kinda funny since the last thing I want to do on Labour Day is – you know labour! Not in the work sense (or the have a baby sense either lol) … here are 2 of my Colourful Salads – easy to make – Non-Labour intensive – Labour Day Salads.
This is so easy to throw together at the last minute and a family fave. I used a purple cauliflower that I picked up at the farmers market but a regular one is just as good. I also made my dressing from 1TB cider vinegar, 1 tsp oregano, 1/2 tsp Dijon Mustard and 4 tsp EVOO, but a bottled Italian dressing works perfectly too!)
- 1/2 head of cauliflower (I used purple but any cauliflower will do)
- 2-3 Ripe Tomatoes (I used yellow heirloom & red roma`s)
- 1/4-1/2 small purple onion (sliced thin) – optional
- Green or Black Olives – optional
- Oil & Vinegar or Italian style dressing to suit.
Mix dressing. Clean cauliflower*, and rinse tomatoes, cut both into bite sized chunks, add to bowl, add the rest of ingredients & dress salad. Best if you let it sit for 15 min for dressing to mix.
* best way to clean cauliflower (or broccoli) – fill a bowl with warm water and add a dash of salt to it – cut up vegetable and pop into the salted water, let soak for 5-10 min, drain (rinse if you want), the salt will draw out any bugs hiding out in the florets.
Best Black Bean-Tomato-Avocado Salad
This is another fave – you can cut salt by soaking your black beans, however a can of black beans rinsed will work wonderfully and rinsing the liquid will both cut the salt & the flatulence factor.
- 1 (28 oz) can black beans – drained & rinsed
- 2-3 Firm Tomatoes (I use roma`s)
- 1/2 red/purple onion, sliced thinly or diced
- 2 avocados – peeled, pitted and cut into chunks
- juice of 1 lime
- cilantro to taste (dried about 1 Tsp, fresh – a handful)
- salt & pepper to taste
This is best made just previous to serving to prevent the avocado from browning (although the acidity in the lime juice also helps prevent this as well). Place drained and rinsed black beans in a bowl, add tomatoes, onion, and avocados. Mix together. Cut the lime in half and squeeze the juice* over the bean mixture. Add the cilantro and S&P. Mix again, let sit 5 minutes before serving. (tightly wrap plastic wrap over the top so there is no air getting in if letting sit for longer).
* hint: roll lime (lemon or orange) over counter top previous to juicing and you will yield more juice.
I love to hear feedback – leave a comment and like my blog! Don’t forget to check my biz page out at http://mealsfromjoyskitchen.com and Facebook Page! Follow me on Twitter.
Posted in BBQ or Grill, Bean recipes, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, recipes, salads, Veggie & Sides Recipes
Tagged Avocado, beans, Cauliflower, dinner, Labour Day, Lime (fruit), purple cauliflower, Salad, Tomato, vegetarian
Looking for an elegant but easy – dinner on the grill? One that’s quick enough for a weekday – but nice enough for company? Try this one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.
One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.
Crispy Pork Tenderloin
- 1-2 Pork Tenderloin**
- Sesame Oil or Extra Virgin Olive Oil (or your choice)
- 1-2 TB minced garlic.
- 1/2 -1 tsp dried parsley
- dash or 2 pepper
- 1/2-1 tsp dried rosemary
- or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)
Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…
Mix all ingredients except pork into paste. Rub into tenderloin. Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees. Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it. Occasionally base with more of the oil mixture. Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.
Serve with rice or quinoa, and fresh tomato salad. Or make the entire meal on the grill! Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably local) new potatoes (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served! enJOY!
Optional sauce to serve with this on the side: mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking. The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.
Love to hear your comment s and feedback!.
** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)
Posted in BBQ or Grill, Bean recipes, Family Fave's, Gluten free, Misc Recipes or Posts, pork dishes, recipes
Tagged Apple, Barbecue, dijon, easy dinner, Extra Virgin Olive Oil, Garlic, Grill, Olive oil, Pork, Pork Tenderloin, Potato, Salad
One of my favorite vegetables are roasted beets. However, if you grew up in a house like mine, you thought beets come in a can – pre-cooked and peeled. Add lots of butter and salt and Bob’s (or Beet’s) your uncle as they say…. It wasn’t until I was an adult and cooking on my own (and frankly only in the last few years) have I started buying whole beets and roasting them myself. Surprisingly – not difficult! These beets are from Willowtree Farms in Port Perry ( @WillowtreeCSA) as is the basil and the garlic scapes. So good! Try it! Note – I roasted these in the oven however you can roast them the same way on the top rack on a BBQ as well. If you haven’t cooked with garlic scapes before try them – so good! Make garlic scape pesto!
- Bunch of Beets
- Bunch of Basil
- 2 garlic scapes – chopped
- 1-2 TB EVOO
- pepper to taste (optional)
Wash excess dirt from beets, slice the top off. Chop up the garlic scapes. Chop or tear up the basil. Make a tinfoil packet – add the beets with the exposed end facing up. Pour the EVOO (extra virgin olive oil) over and sprinkle with pepper (if using). Top with garlic scapes and basil. Seal the packet tightly and roast in 425 degree oven for 1 hr (maybe a bit longer dependent on size of beets). Open packet, use a knife to gently remove the skin (will come off very easily) – slice and serve! YUM! enJOY!
Time Saver Tip: After roasting you can freeze cooked beets to reheat for an easy weeknight side dish!
Posted in BBQ or Grill, Family Fave's, Gluten free, Misc Recipes or Posts, recipes, Veggie & Sides Recipes
Tagged basil, Beet, farmer, Fresh, Garlic, Garlic Scapes, local, Olive oil, Roasting