Yesterday was the first (real) snow fall of the year – and the perfect day for a chowder and warm biscuits.
- 3TB margarine
- 1/2 cup diced onion
- 2 stalks celery diced
- 2 carrots – diced
- 400 g (about 4 small) white potatoes chopped into bite sized pieces
- 2 cup shrimp or fish stock (chicken/veg stock will work too)
- 1 tsp Old Bay Seasoning
- 1/2 tsp garlic salt
- 1/4 tsp black pepper
- 1 1/2oz (3 TB) dry white wine
- 1 cup milk (1%)
- 1/2 LB raw shrimp – peeled and tails off
In a sauce pan melt margarine. Add onion, carrots and celery, and cook until onion is soft. Add potatoes and stir. Add the shrimp stock and bring to a boil. Simmer, covered for 10 min, removing cover for last 5 min. Add wine. Lower heat and add milk. Add shrimp and cover – allow to heat until shrimp is cooked 3-5 min (shrimp will turn pink). Serve with fresh tea biscuits. EnJoy.
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Posted in entertaining, Family Fave's, fish or seafood, Living Well, Misc Recipes or Posts, recipes, shrimp
Tagged chowder, comfort food, shrimp, Shrimp Chowder, soup
The cooler weather is here and that means comfort foods! My 7 year son requested his absolute fave – risotto! Although its a little labour intensive, the end result is definitely worth it. This is my basic recipe for risotto – we really like parmesan risotto and I wanted to use up some spinach I had in the fridge so I added that. Feel free to play with flavors and different tastes – mushrooms are another one of my faves for this dish.
Creamy Spinach & Parmesan Risotto
- 4 cups homemade or organic chicken stock/broth
- 1/4 c salted butter
- 1/2 red onion diced
- 1 -2 tsp minced garlic
- 1 1/2 cup arborio rice (scant)
- a few handfuls of fresh spinach
- 3TB butter – cup up into chunks
- 1/3 cup grated parmesan cheese
- salt & pepper to taste
In a small saucepan, heat the chicken broth/stock to a boil, turn down heat and allow to simmer. Meanwhile, in a a deep dished fry pan, melt 1/4 c butter. Add onion and saute over medium heat for 5 min or until onion is soft. Add garlic and stir for 1 min. Add rice and stir for about 2 minutes. Add the first 1.5 cup of hot stock (keep the stock hot throughout the process). The stock/rice will be boiling – adjust heat if you need to – to keep it at that temp.. Stir every couple of minutes until liquid is absorbed. Continue to stir and add liquid 1/2 c at a time until all stock is used up and rice is soft – this will take about 25 minutes. At the 15 min or so mark, throw in the torn up spinach. Keep stirring! When all of the liquid is absorbed, add 3 TB butter and stir to mix. Remove from heat, add parmesan cheese & salt and pepper to taste (taste it before adding salt). Cover and allow to sit for 3 or 4 minutes. Serve. EnJoy.
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Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, recipes, Veggie & Sides Recipes
Tagged arborio rice, comfort food, Creamy Spinach, Joy In Your Kitchen, joyskitchen, parmesan cheese, risotto, spinach
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
Its summer time and no one wants to spend a lot of time in the kitchen when there’s sunshine to enjoy!
This is an old favorite of mine. Simply easy and delicious – best of all takes about 5 min to make and very little mess to clean up. This is a vegetarian taco-like sandwich using an unconventional filling.
Makes 1 sandwich.
- 1 Corn Tortilla
- 1/2 avacado
- 1-2 TB red onion
- 1 oz feta cheese
- salt & pepper
- cilantro (optional)
Heat a non stick pan over high heat. Place corn tortilla (you can usually find them in the refrigerated area at your supermarket), in the hot pan.
Meanwhile chop the avocado & onion. Flip the tortilla over in the pan (it will be crispy on the side that was fave down and a little browned). Crumble the feta on the tortilla, add onion and avocado. Sprinkle with salt and pepper and cilantro if using. (You can also add tomatoes or some cooked fish like mahi mahi ). Heat for a couple min until you can peak at the bottom of the tortilla and see that it is browned. enJOY.
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Posted in entertaining, Family Fave's, Gluten free, Living Well, recipes, salads, Vegetarian, Veggie & Sides Recipes
Tagged avacado, easy lunch, Feta, gluten free, taco
I found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s on the way to a full fledged foodie like her Mom!
In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post) – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!
- thinly sliced cucumber
- thinly sliced carrot
- cream cheese
Spread cream cheese on cucumber. Add carrots and raisins. Roll it all up and tie it with a chive.
Inside Out Sandwiches
Mini Me Foodie
- thinly sliced cucumber
- thinly sliced red pepper
- turkey slices
Spread mustard on turkey slice. Add rest of ingredients, ending with the breadstick. Roll it up. EnJoy
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Posted in desserts and snacks, entertaining, Family Fave's, Gluten free, pork dishes, recipes, salads, Vegetarian, Veggie & Sides Recipes
Tagged creamcheese, gluten free, Sandwich, vegetable
I made a lasagna the other day and had some left over Ricotta and left over roasted cherry tomatoes so I whipped this version of a baked penne – for grown ups. I made this one using a gluten – free corn pasta, but your favorite gluten free, or regular pasta works too.
If you have time – roast the cherry tomatoes with a bulb of garlic (slice top off) – drizzle EVOO over all of it and bake at 400 for 20-25 min. Use all of tomatoes and juice and 1-3 cloves of garlic out of the bulb (squeeze the roasted garlic out of the skin). Heat some Honey – Oat Gluten Free Bread for dinner and use the roasted garlic instead of butter. To shorten the prep time, use minced garlic.
Gourmet Baked Penne
4 cups cooked penne
2 cups ricotta cheese
1 egg (slightly beaten)
3 dashes Franks Red Hot
1/2 cup steamed and drained spinach
1/2 c left over roasted cherry tomatoes with and juice from roasting (I had a about 5 more raw ones that I thew in whole but tried to keep them nearer the top so the tomatoes roast and burst into the casserole)
salt to taste
1 tsp minced garlic (or roasted garlic – see above)
1/8 tsP black pepper
1/4 tsp oregano
1/4 tsp basil
1/8 c shredded mozzarella
2 TB parmesan cheese
Once blended pour into a greased casserole dish, top with
plus 1/8 – 1/4 c shredded mozzarella cheese
Cover and bake at 350 for 30 minutes. Raise heat to 400 and uncover for last 7 min.
Serve & enJoy. Want to see more posts like this? Like this post and comment to let me know! Follow me on Twitter, Pinterst & Facebook too!
Posted in entertaining, Family Fave's, Gluten free, Living Well, Misc Recipes or Posts, pasta, recipes, Vegetarian
Tagged gluten free, gourmet, pasta, vegetarian
This is a family favorite and its Gluten Free to boot! Feel free to add (left over) cooked broccoli or bell peppers or other veggies to make it your own. Super simple and delish – without all the processing that … Continue reading
This is one of the recipes I use for a treat for the daycare I was catering at. The kids loved it! We had peanut & nut allergies so I used WOW! Butter for this recipe. If there is no risk of allergy feel free to substitute real peanut butter for the WOW! Butter. Best part – this is a no cook recipe and only takes 5 min to prepare.
WOW! Butter & Chocolate Bars.
- 1 cup Syrup – I’ve used corn syrup or maple or table syrup
- 3 cup Rice Krispies or Corn Flakes (or a mix of both)
- 2 cup WOW! Butter or Peanut Butter
- 2 squares of semi sweet chocolate
Mix first 3 ingredients in a bowl – please note all of these measurements are approximate as I actually just toss this stuff in together and mix it until its the consistency of rice krispy squares. Add more or less of each ingredient until you get the right consistency.
Press into the bottom of a 8*10 pan (I line it with wax or parchment paper – so I can life the entire thing out to cut later). Melt the chocolate for 30 seconds in microwave – and stir continue in 10 sec, spurts until melted (or melt in double boiler on stove top). Spread on top of mixture in pan. Cover with plastic wrap or a lid and refrigerate until the chocolate hardens (about an hour). Lift out of pan using the parchment paper and cut into bars – freeze or serve. Keep in refrigerator, freezes well.
enJOY. Don’t forget to leave me a comment and like my post!
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