Fresh food fast: chicken, prosciutto and sage on bed of greens with apple

This is what I made for dinner tonight, and it was awesome!  Simple inspiration came from the abundant supply of fresh sage…

This is my continuation for the  “no-recipe/ recipe”….keepin’ it simple:)

Pre-heat oven to 325 .  Two chicken breasts(bone in, skin on…why? 1.cheaper to buy.2.tastes so much better, even if you don’t eat the skin, it preserves moisture and adds flavour.

Simply lay fresh sage over the prosciutto, then “sandwich” the sage with more prosciutto….slide underneath the skin(there is a natural pocket between the meat and the skin)

Salt and pepper the skin and underside, as this too adds flavour and seals in juices while cooking.

Brown the breasts skin side down for 5 min.  on med/high heat.

Flip, and toss in any extra sage leaves…they will crisp up and be part of the dish!  Trust me, it is soooo good, and good for you.  Place pan in pre-heated oven for 45 min.

Remove and let stand for 5 min. so that you can handle the chicken.

Salad:  Place greens in deep wide rim bowl, or plate.  Make dressing combining olive oil, lemon juice, Dijon and salt and pepper.  A general rule of thumb is 2/3 oil to 1/3 acid.  Make it the way you want, just taste it to make it work for you…drizzle over greens

De-bone breasts; it’s easy!  Just pull the meat from the bone…sounds icky and odd, but the whole breast will fall from the bone, then its easy to slice…Otherwise, just put on the greens as is, and eat it off the bone:)

Slice and arrange on bed of greens.  Slice up wedges of apple and arrange any way you want!  Throw on the fried sage and enjoy!

PS*the apple provides a fresh contrast to the saltiness of the prosciutto and sage.


Fresh food fast, summer lovin’

If you are up for it, here is a little fun video to get you in the mood;)

It is not hard to create inspiring and delicious meals.  Until recently the art of cookery was passed down through generations by hands-on work, verbal instruction and sometimes, though rarely, written.  Exact recipes is a new phenomenon considering human history.  In my food posts, I am honouring that humble tradition of rote.  Learning through repetition and simplicity. This is a weekend dinner with friends.  Peaches from Niagara…blueberries…corn…tomatoes…onions…smoked ham roast, greens and apple pie from local Mennonites… Becomes glazed ham, caramelized onions, grilled peaches with blue cheese, all on a bed of greens; slow roasted new potatoes, and boiled corn.

Voila a humble and delicious feast!

Here is my no- recipe/recipe!

GLAZED HAM: oven set at 325.  Ham glazed with maple syrup, dijon mustard, and orange juice…. for about 2 hours, or until thermometer reads 165…tent with foil to let juices relax within the roast…if you cut too soon, the juice will immediately run from roast

CARAMELIZED ONIONS:easy!  slice up two medium onions(or whatever you have), with heat on med/high, throw a little olive oil in fry pan,  add onions, let the onions start to colour, then stir regularly to brown evenly…turn stove down to med. heat and slowly let onions come to colour and you will notice they will be rich and somewhat glazed looking…this is the natural sugars of the onions being released..caramelizing is a slow process(about 20 min.) where as frying is very fast at a high heat…caramelizing gives a softer texture and milder flavour, frying is crispier and more intense.

GRILLED PEACHES: wash and cut peaches in half.  To remove pit simply twist the peach halves in opposite direction and it will release…be sure to cut length-wise.  Lightly cover flesh with olive oil and place on hot grill.  When peaches scored nicely,(about 8-10 min) on 450 grill, remove and place on platter.  Crumble blue cheese on top..this will melt nicely!

CORN: I like to boil for 4 min., then turn off heat, let sit in boiled water until last minute and ready to serve. (the peaches and corn are ready at the same time!)

ROASTED NEW POTATOES: Simple, simple, simple!  Wash, cut in quarters or leave whole if baby new, toss with olive oil and fresh sea salt(helps to crisp the skin:), in oven for final hour as ham cooks.  If you have some fresh herbs like parsley, rosemary, thyme or chives, by all means throw some in! Food sustains us in so many ways:  it is art, it is a spiritual connection to our land and those that grow our food, and it is a way to honour our bodies and family.  Cooking is  best when shared with those you love:) 



o’k I love corn, but either he gets corn that I haven’t come across yet, or his sex-life is a bit weak;)


Much better….until next time!

fresh food fast: corn zucchini griddle cakes

I love Anna and Michael Olson….not that I know them, but I feel like I do!
 My dear husband,Pat,  happened upon Anna’s shop Olson Foods and Bakeshop in Port Dalhousie, Ontario a couple of years ago and purchased some treats; including this cookbook…
Anna even inscribed the copy for me…which is kind of like we are now close friends:)
See what I mean?!
Anyway, off I go again…last night, staring at a couple of fresh zucchini, I wanted some inspiration beyond my usual zucchini bread, or ratatouille.  This book is always on hand, whether just looking for a quick idea, or a full recipe.  I like the way the page is presented with clear unfussy directions and sharp photos that actually do the job intended; make you want to cook and eat everything in the book!
I had just finished up some fresh corn, but had a can of niblets on hand so I used it.  The process took 5 minutes to put together the ingredients and another 8 to cook the griddle cakes….giving enough time to put together a quick salad.
2 cups shredded zucchini
1/2 cup fresh or frozen corn
1/3 cup all-purpose flour
1 large egg
1/4 tsp baking powder
1/2 tsp fine salt
2 tbsp unsalted butter
Stir zucchini, corn, flour, egg, baking powder and salt in a large bowl.  Allow batter to rest 10 minutes.  Heat the butter until it foams in a large skillet( I use cast iron for this ).  Drop spoonfulls of the batter into the butter and fry over medium heat for 4 minutes per side until golden brown.
I made a simple vinaigrette with olive oil, orange juice, dijon and maple sirup to toss the mixed greens.  I added a few nummy bits to the salad including; dried cherries, toasted walnuts, apple and feta.
I feel bad that I didn’t take the picture with the griddle cakes on top…I think that I was preoccupied with the prospect of eating!  It was a great summer dinner.  I also made a few extra griddle cakes to freeze to have on hand for another night…perhaps reheated with some grilled peppers and goats cheese…MMMmmmmm.  Happy Friday:)