Wednesday, August 26, 2015

Peach Crisp Breakfast in a Jar

Time and again I'm reminded that breakfast is the most important meal of the day, and I have to admit, when I do make the effort to eat a healthy breakfast, not only does my morning go better, I tend to eat less during the day. That said, I'm a busy person, and often have to take my meals on the fly - which is why I'm so crazy about any kind of something I can make in a jar!

And what could be better than today's recipe for fresh, seasonal peaches, baked to juicy perfection and topped with homemade granola?


 If you said "nothing" that would be the right answer!

This is a quick, easy, and very delicious breakfast to have on hand for busy days, so if you try it, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week!

Visit the printable recipe here: Peach Crisp Breakfast in a Jar

Or cook along with me at the Casa de Kitchen Witch on Youtube!



 

Ingredients

  • 2 cups rolled oats
  • 1⁄4 tsp salt
  • 1/2 cup almonds (or other nuts, chopped)
  • 1/2 tbsp ground cinnamon
  • 1 tbsp ground flax seeds (optional)
  • 2 tbsp plus 2 tsp coconut oil or butter
  • 1⁄3 cup honey
  • 1/2 teaspoon vanilla extract
  • 6 ripe peaches
  • 2 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/2 tsp cinnamon


Directions
  1. Combine oats, nuts, salt, cinnamon and flax in a large bowl and set aside.
  2. Combine oil, honey and vanilla in another, smaller bowl.
  3. Mix wet ingredients into dry. Set aside.
  4. Peel peaches as per the instructions in the video. Cut into cubes and add the brown sugar, corn starch, and cinnamon. 
  5. Fill 6, 8 oz canning jars to the halfway point with the peach mixture and then cover with the granola
  6. Put the mason jars on a foil-covered cookie sheet and bake in a 375 degree oven for 20-30 minutes until the peaches are bubbling and the granola is golden brown. Keep an eye on it because you don't want it to burn.
  7. Serve warm with Vanilla flavored Greek yogurt.
  8. If taking to go it's great cold or can be warmed in the microwave. Serve with vanilla flavoured Greek Yogurt

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Saturday, August 22, 2015

Skinny Shrimp Alfredo with Spaghetti Squash

When I was a teenager growing up in the mid 80's my mom was always on one health kick or another so from the time I began to learn how to cook, I did so with an eye toward making dishes healthier. We ate a lot of steamed vegetables, chicken, and pita bread pizzas, but I think one of my mom's most memorable creations was when she made spaghetti squash. 

I had never heard of it before and the marvel of those spaghetti like strands coming from a squash was pretty impressive. I remember she made a Mediterranean style spaghetti sauce with fish and it was incredibly delicious. 

Not one to be outdone, I was craving Alfredo sauce last weekend but given my penchant for absorbing cream and pasta much like the Goodyear blimp, I knew I was going to have to find an alternative - and then I remembered the spaghetti squash - thus begging the question?
Could I have my creamy sauce and eat it too?

 As you can see, the answer was a resounding yes!!


I loved this creamy baked dish so much that the next time I throw a dinner party, this is going to be the star of the show! Everything about it screams decadence, and yet you can enjoy it with relatively no guilt. 

Yes, there is butter in the sauce - some things you just can't skimp on when making a cream sauce - however the deficit in calories provided by the squash and the absence of heavy cream more than makes up for it.  

This is a quick, easy, and very delicious dinner, so if you try it, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week!

Visit the printable recipe here: Skinny Shrimp Alfredo with Spaghetti Squash

Or cook along with me at the Casa de Kitchen Witch on Youtube!




Skinny Shrimp Alfredo with Spaghetti Squash

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 2
 
Ingredients
  • 1 medium-sized spaghetti squash
  • 20 large shrimp
  • fresh lemon juice
  • 1/4 tsp each kosher salt and black pepper
  • 2 tbsp butter
  • 3 cloves of garlic, finely minced
  • 2 tbsp flour
  • 1/2 cup white wine
  • 1 cup 1 % milk 
  • 1 tbsp cream cheese or Boursin cheese
  • 1 cup freshly grated Parmesan cheese, plus 2 tbsp extra for topping
  • 1/4 tsp each kosher salt and freshly ground pepper
Directions
  1. Using a sharp knife, cut the end off, the squash, stand it up, and carefully cut down the middle until it comes apart. Remove the seeds, place face down in a baking pan filled with water, and bake in a pre-heated 350 degree oven for 45 minutes to an hour - just until the squash is tender and forms strands when lifted with a fork.
  2. Saute the shrimp two minutes a side in a non-stick pan misted with olive oil, set aside to a plate, and squeeze fresh lemon juice, and salt and pepper over all.
  3. Melt the butter in a large non-stick pan over medium high heat. Add the garlic and saute about 1 minute until fragrant. Sprinkle two tbsp of flour into the melted butter and fresh garlic, and stir well to make a roux, continuing to cook for 1 minute. 
  4. Pour in the white wine, and continue to stir using a whisk until the wine has cooked down - next whisk in the milk, cream cheese, and Parmesan cheese until thick and luxurious and then stir in the prawns. 
  5. When the squash comes out of the oven, fluff up the insides with a fork, place equal amounts of the shrimp alfredo sauce into each, top with more parmesan cheese and broil until bubbly. 
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
  

Tuesday, August 18, 2015

Beef and Mushroom Noodle Bowl with Pickled Radish and Spicy Onion Sauce

One of my favourite things about blogging and making cooking videos is the people you meet who share similar interests in food and cooking from all over the world. One such person is lovely young woman  named Ai who lives in Tokyo.

Ai has a cooking channel on Youtube called "Cooking with Ai" where she features delicious recipes from Japan. Many of her flavours and ideas come from experiences growing up and cooking with her mother and I was super excited when she asked me if I would like to collaborate on a recipe video with her.

Collaborations are a fun way to meet new people and gain new viewership and we decided to each do a video featuring a recipe. Ai featured her delicious recipe for Hot and Spicy Onion Sauce, and I created today's noodle bowl using the sauce!



 This is a quick, easy, and very delicious dinner - and make sure to pickle the radishes! They are an AMAZING condiment and they go perfectly with this dish! And if you try it, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week!

Visit the printable recipe here: Beef Noodle Bowl with Pickled Radish

Or cook along with me at the Casa de Kitchen Witch on Youtube!




Prep Time: 20 minutes
Pickling Time for the radishes: 3 hours or overnight
Cook Time: 10 minutes
Serves: 2- 4 (depending on appetites)

Stir Fry Ingredients
  • cooking oil for your wok or pan
  • 1, 8 oz rib eye or strip loin steak, sliced very thin
  • 1 tbsp garlic powder
  • 1/2 tsp each, salt and pepper
  • 8 oz, sliced mushrooms
  • 2 squares Rooster Brand Instant Noodles
  • 4 cups mixed greens (spinach, kale, bok choy - whatever you like)
  • 1/2 small diced chili pepper (optional)
Hot and Spicy Onion Sauce
  • 1/2 white onion, diced
  • 1/2 tbsp tomato ketchup
  • the juice from 1/2 fresh lemon
  • 1 tbsp sugar 
  • 1 tsp soy sauce
  • 1/2 tsp chili bean sauce (can substitute siracha or black bean sauce in a pinch)
Pickled Radish  
  • 2 cups thinly sliced radishes
  • 1⁄2 cup rice wine vinegar
  • 1⁄2 cup sugar
  • 1 tbsp mirin (optional but good)
  • 1 tbsp kosher salt
Directions 
  1. Mix the vinegar, sugar, salt, and mirin well in a large jar. Add the radishes and let sit at least 3 hours before eating. They're even better if you leave them overnight.
  2.  Stir fry the steak and mushrooms in a hot wok or pan along with the garlic powder, salt, and pepper. Saute just until the steak is cooked and the mushrooms have begun to release their water. 
  3. Add the greens and continue to saute until wilted. 
  4. While the greens are cooking, boil the noodles for app 5 minutes until al dente. Drain.
  5. Add the hot and spicy onion sauce to the wok.
  6. Add the noodles to the wok and stir fry for another minute or two. If using hot chili peppers add them at this point.
  7. Serve in bowls garnished with the pickled radishes.
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
 

Friday, August 14, 2015

Ground Beef and Wild Mushroom Stroganoff

 I'm back to work after five glorious weeks of vacation and it's amazing how quickly the lazy hazy days of summer can fade to the background as I get back into the grind. That said, my husband and I work hard and both of us look forward to dinner together as a way to unwind. 
We like to have a glass of wine as we prepare dinner and talk about our days as we cook and eat. That said, neither of us want to cook something elaborate or difficult during the week so I've got many simple and easy recipes that come straight from the pantry.  
What I've done, though, is elevate them slightly from the everyday by adding a few special ingredients - and one of those ingredients is dried wild mushrooms. 
 Dried wild mushrooms can be purchased in just about any grocery store and come in a variety of different types. I like to buy a mixed package with chanterelles, porcini, and morels - but truly, any dried mushrooms will do, including shitake (which may be easiest to find).

I keep dried mushrooms on hand year round as a pantry staple and truly hope you'll try today's easy recipe because it's truly delicious!
I've also kept it healthier by not adding additional sodium (there is enough in the consomme), using low fat sour cream, whole wheat egg noodles, and reducing the amount of oil in the saute pan. Oftentimes recipes call for much more oil than is actually needed. My preference is to begin at a teaspoon and add more only as required.

This beautiful comfort food dinner is full of flavour, great with a tossed green salad (and a glass of red wine) and I hope you try it. If you do, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipe here: Ground Beef and Wild Mushroom Stroganoff.

Or cook along with me at the Casa de Kitchen Witch on Youtube!




 
Ingredients
  • 1 lb extra lean ground beef (or ground turkey) 
  • 1 diced white onion
  • 1 tsp olive oil
  • 1 pkg. dried wild mushrooms (app 1/4 cup)
  • 2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp Herbes de Provence or thyme
  • 1/2 tsp black pepper
  • 1 tin Campbell's Condensed Consomme or Beef Broth
  • 1/2 cup low fat sour cream
  • 2 cups dried whole wheat egg noodles
Directions 
  1.  Cover the wild mushrooms in 1 cup boiling water and let steep 20 minutes. Remove the mushrooms, reserve the water, and chop the mushrooms into bite sized pieces. Set aside. 
  2. In a large stainless steel or cast iron pan saute the onions and ground beef over medium high heat until fully cooked. If the ground beef begin to stick too much turn the heat down and add a little extra oil. 
  3. When the beef is cooked, add the spices, the chopped wild mushrooms, the mushroom liquid, and the consomme, and stir to get all the flavour off the bottom of the pan. Turn to medium low and let simmer until the liquid has reduced by half (about 10 minutes).
  4. Cook the egg noodles in boiling water for 5 minutes. Drain well.
  5. When the mushroom, beef sauce has reduced by half, add the sour cream and stir well until incorporated. 
  6. Add the cooked, drained noodles to the pan and toss well. 
  7. Serve garnished with fresh parsley.
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

 

Wednesday, August 12, 2015

Triple Berry Icebox Cake (Made with Greek Yogurt)

Last summer I developed a recipe for an old fashioned dessert called an “Ice Box Cake” and we loved it so much, my husband asked if I would make one again this summer. While I loved the cake as much as he did, the one issue keeping me from cake making heaven, is that we’ve been doing so well with our healthy recipes and Ice Box (or refrigerator) cake is made with whipping cream, cream cheese, and sugar – lots of sugar. 

Never one to be dissuaded, my husband (who is now calling himself “Slim V”) suggested we make a healthier version of the ice box cake and load it with seasonal ingredients like raspberries, and blueberries. That way we could let the natural sugar in the berries sweeten and flavour the bulk of the cake and up the nutritional value at the same time. 

Two birds. One stone. (or something like that) 




















I promise, though, if you want to add a power load of nutrition to your daily diet, get into berries – especially in the summer when they’re sweet and plentiful. Much like spinach, raisins, apples, plums and grapes, blueberries and raspberries are rich in bioflavonoids and Vitamin C.Other nutritional benefits include a very low sodium and calorie count at only 62 calories a cup. The dark blue colour of blueberries also give them one of the highest antioxidant levels of all fruits.

So we had our flavour base, with the addition of a little grated orange zest to brighten things up, a sprinkle of cinnamon, and pure Canadian maple syrup that we added for a little more natural sweetness and flavour to the berries. 

Maple syrup is another ingredient I’ve embraced both for the gorgeous taste and also because the health benefits of real maple syrup are far more comprehensive than what you might expect. It is the only product in our diet that comes directly from a plant’s sap and features over 54 antioxidants that can help delay or prevent diseases such as cancer or diabetes. In addition, maple syrup features high levels of zinc and manganese, keeping the heart healthy and boosting the immune system.  

With all that good nutrition we were on a roll, but we still had the whipping cream/cream cheese filling to contend with. And then it hit me… somewhere in the annals of my memory I remembered reading that it was possible to make whipping cream out of coconut milk – and thanks to the trusty folks at Google and other bloggers, I found the secret for doing so: Place a can of coconut milk in the fridge overnight. When you’re ready to whip, remove the solid white coconut from the can and whip until peaks form – works like a charm! But don’t get me wrong, coconut milk is still pretty high in fat and calories – however, it’s lower in both than whipping cream and has higher nutritional value. 

Plus, I think it’s really cool that you can turn it into whipped cream!

For added flavour, protein, and nutrients, I subbed in French Vanilla Greek Yogurt, and then made an orange flavoured thickener with pure orange juice and one package of gelatin - which is also incredibly good for you. Fold it all together, and layer between low fat graham crackers, and you end up with a spectacular dessert!

This beautiful dessert just screams decadence without all the guilt and I hope you try it. If you do, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipe here: Triple Berry Icebox Cake
And then cook along with me and my husband, Big V, at the Casa de Kitchen Witch on Youtube!





Ingredients
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • 1  box low fat Graham Crackers
  • the zest from one large orange
  • the juice from one large orange
  • 1 package gelatin
  • 1/4 cup boiling water
  • 2 cups vanilla flavoured Greek Yogurt
  • 1 can coconut milk that has been refrigerated over night
  • 1/2 cup maple syrup
  • 1/2 tsp cinnamon
   Directions
  1.  Dissolve one packet of gelatin into the orange juice along with 1/4 cup of boiling water.
  2.  Scoop the solid coconut milk from the can and whip until stiff peaks form. 
  3. Gently fold in the Greek yogurt followed by the orange juice and gelatin.
  4. Add the orange zest, maple syrup, and cinnamon to the berries. 
  5. Line a loaf pan with plastic wrap and spoon some of the berry mixture into the bottom. Spoon the cream filling over that and then top with a layer of low fat graham wafers. Continue to layer finishing with a top layer of graham crackers, cover in plastic wrap and refrigerate over night.
    Remove the cake from the pan using the plastic wrap and then invert onto another plate like so and cut into delicious slices.
 Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish

Friday, August 7, 2015

Blue Cheese and Apple Hasselback Potatoes with Red Skin Potatoes

I've been wanting to make Hasselback Potatoes for ages but shied away from doing so because most recipes call for a lot of butter and oil. And with potatoes also often getting a bad rap carb wise, I thought there had to be a way to give them the luxurious decadence of a potato that's been roasted in butter without smashing the glass ceiling.

To get started, I did some research and discovered that potatoes aren't necessarily the pariah to dieters they've been made out to be - especially the red skinned variety.

Red skinned potatoes are not only flavorful and versatile; they're also very healthy for you compared to other potato varieties because you're more likely to eat their skins, which are loaded with fiber, B vitamins, iron and potassium.

Red potatoes are also low in sodium, a good source of fiber, high in vitamin c, a good source of vitamin B6, full of magnesium, and cholesterol free! Better still, if they're parboiled like I've done with this recipe, it lowers their glycemic index.

So now that I had the potatoes, what about the flavor?

About two weeks ago my husband and I went for happy hour at a local pub and he ordered potato skins. As they often do, his came with a side of apple sauce to dip. I also remembered having a potato salad a few years ago that was made with blue cheese and it was incredible. Apples... cheese... potatoes... and that's when it came to me! I would use apple sauce and blue cheese dressing to flavor my potatoes instead of butter.

The sharpness of the blue cheese dressing with the sweetness of apple sauce would create incredible flavour, and would cut the calories and fat in the entire recipe by more than half.

Don't believe me? Here's some numbers:

A standard recipe for Hasselback Potatoes has 302 calories per serving, and 25 grams of total fat.

My recipe has 124 calories per serving and 4.8 grams of total fat.

And here's how they turned out.

They were tender on the inside and just bursting with flavor! And if you don't care for blue cheese dressing, no worries, this could also be done with Ranch - though I have to say, the finished product with the blue cheese is pretty spectacular and the potatoes don't come away tasting strongly of blue cheese. My husband had no idea I even used it in the recipe.

Shhhhh... don't tell him.





















These little nuggets just scream decadence without all the guilt and I hope you try them. If you do, let me know! As well, be sure to subscribe to follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipe here: Hasselback Potatoes with Blue Cheese and Apple

 And then cook along with me at the Casa de Kitchen Witch on Youtube!




Blue cheese and Apple Hasselback Potatoes
 Ingredients
  • 12 medium sized red skin potatoes
  • Unsweetened apple sauce
  • Blue cheese or ranch salad dressing
  • salt and pepper to taste
  • 1 diced green onion
Directions 
  1. Parboil the potatoes for 5 minutes, drain and cool slightly.
  2. Place each potato between 2 chopsticks or skewers (as per the video) and make several parallel slits into each potato top making sure not to slice completely through.
  3. Mix 3 tbsp each of apple sauce and salad dressing together and using a pastry brush, slather the sauce all over the potatoes. Gently pull the potatoes apart where you've cut them and get the sauce in between each slit.
  4.  Place the potatoes on a foil lined baking sheet sprayed with olive oil or cooking spray. Cover with foil and refrigerate until ready to roast. Roast in a pre-heated 400 degree oven for 60 minutes. Sprinkle lightly with salt and pepper to taste and garnish with the green onions. Serve with more apple sauce, and salad dressing to dip.

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.    

Wednesday, August 5, 2015

Apple Cider Pork Chops with Grilled Purple Cabbage

I make no secret about it: I love pork chops and have ever since I was a little kid. Back in the day we had pork chops about twice a month and my mom would always prepare them in one of two ways: in the frying pan, served with mashed potatoes and creamed corn, or baked in the oven with cream of mushroom soup.

As yumm and totally comforting as those dishes were, I've discovered many new ways to enjoy pork chops in my adult years and perhaps my favorite combination of all, is the combination of pork chops and apple sauce (ain't that swell?) - and if you got that reference, I will know you were a child of the 70's just like me.

So today I've taken pork chops to whole new levels of delicious by marinating them first in a seasonal apple cider recipe that I adapted from Rachel Ray and serving them with grilled purple cabbage and apple sauce.

 Loaded with vitamin K, vitamin C, and associated with cancer prevention, purple cabbage is a cruciferous vegetable like broccoli and cauliflower and is considered to be one of the world's super foods. Further to that, nutritionists recommend eating from this family of vegetables at least three times a week to get their maximum health benefits, so why not add grilled cabbage to your rotation?

It's not only great for you, it gets all crispy and tender, and incredible on a grill and goes perfectly with pork chops and apple sauce (ain't that swell?)

And the pork chops! I have to say, every time I try a Rachel Ray recipe I'm not disappointed and I wasn't disappointed with this. The only tweak I made was to add a couple cloves of minced garlic because I love that flavor.

The chops sat in the marinade over night and came out tender and juicy on the grill with the essence of apple cider, citrus, and thyme in every bite. These were the kinds of chops you go barbarian on and gnaw right down to the bone. And don't forget the apple sauce! It really makes the dish come together.



















This seasonal dinner just screams lazy evenings in early August and I hope you try it. If you do, let me know! As well, be sure to subscribe, follow this blog, and follow me on Facebook, Twitter, Instagram, Pinterest, and Youtube.

I upload two new recipe blogs and videos a week on Wednesdays and Fridays.

Visit the printable recipes here:

Grilled Cabbage
Apple Cider Pork Chops

Cook along with me at the Casa de Kitchen Witch on Youtube!




Grilled Cabbage
Ingredients
  • 1 head cabbage
  • extra virgin olive oil
  • coarse sea salt
  • coarsely ground black pepper
Directions 
  1. Remove the outer peel from the cabbage and then slice into 1/2 inch "steaks"
  2. Brush each side generously with extra virgin olive oil and sprinkle each side with salt and pepper. (about 1/4 tsp per steak)
  3. Place directly onto the grill over medium low heat and grill for about 10 minutes until the underside is brown and crispy.
  4. Using a spatula, flip over. If you lose some leaves, don't worry, just continue to cook them until crispy and then remove (the crispy parts are the best!!) Cook the steaks 5-7 more minutes until tender and crispy.

Apple Cider Marinade - Recipe adapted from Rachel Ray
Ingredients
  • 2 cups apple cider
  • Zest and juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 3-4 sprigs fresh thyme leaves
  • 4 tablespoons extra virgin olive oi
  • 1/2 tsp each salt and pepper
  • 2 cloves minced garlic
  • 2 pounds your favorite cut of meat, such as chicken breast or pork chops
Directions
  1. In a large re-sealable plastic bag or a shallow casserole dish, combine the cider, lemon zest and juice, mustard, thyme, olive oil, garlic, salt and pepper. Add the meat to the marinade and refrigerate at least 6 hours, or up to overnight. Cook and prepare the meat to your liking.
**Note, if making the pork chops and cabbage, serve with large dollops of apple sauce!**
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.