It is fall here in the Rocky Mountains and it has turned cold. Today is the second day of heavy frost. This is the perfect time to use some of this years potato crop to make a classic side dish, Scalloped Potatoes. This is hot, creamy and cheesy, just what you need on a cold day!
I'm picky with my tomato paste that's why I make it a point to make my own. While you can conveniently just pick any tomato paste from the supermarket, Grandma's traditional tomato paste is entirely different and utterly more delicious. I'm confident that you'd agree after you try my Grandma's recipe that's why I'm sharing it here.
Cajun seasoning is generally a blend of 8 to 10 herbs & spices. It's extremely versatile easy to make & tastes so much better than commercially made Cajun seasoning you buy in the supermarket. Don't let the name fool you, Cajun seasoning can be used in many recipes such as soups, stews, sauces, dips, condiments & more. Use it on fish, meat, vegetables, mix it into ground beef for a great hamburger seasoning & it makes a great BBQ or blackening rub. When looking for ways to add Cajun seasoning to your repertoire, think about any dish in which you would use garlic & paprika.
Yield: 1/3 cup
Warning... addictive! One of my favorite snacks & super easy to make. These also make a fun & healthy dessert for the whole family.
Serves: 4 to 6
The summer is upon us. Long hot weekends are ahead. It must be barbecue time! I know that grilled steak or tasty ribs are usually the star of the meal, but you need great vegetables to go with them. This easy fresh dish can be cooked in your smoker, over indirect heat on your grill or in the oven. It doesn't take a lot of work and lets you visit with your family and friends. It may be simple but it tastes so good!
I found a small frying chicken on sale so I made Barbecue Rosemary Chicken. This is an easy barbecue recipe with few ingredients and gives a great result. One you spatchcock your chicken you won’t want to go back to cooking it any other way! There's also a how-to video available at: http://oldfatguy.ca/?p=368
Where else would you look for great Louisiana Gumbo than the Canadian Rockies? I may live in the cold north but I love Cajun and Creole food and this is my version of one of their great dishes Gumbo! Gumbo requires you to make a roux which usually takes a long time stirring flour and oil in a cast iron pan. I use my oven to make it easier.
Serves: 4 for dinner or 6 as an appetizer
Serve this, as a refreshing dip, with hunks of artisan whole grain crusty bread and/or bread sticks as a snack or appetizer. The Greeks also serve it with roasted lamb or any kind of grilled meat. I also love to serve this with an assorted vegetable platter & it's even good as a healthy sandwich spread. The uses for this sauce/dip is really limitless!
Serves: 3 to 4
It's like this, pies take a lot of work. I love pie, but making great pastry takes some time. When I'm feeling lazy, I go with a cobbler. Fruit with a sweet biscuit topping is even better than pie and the fact that it is quicker to make has nothing to do with my preference and the cheque is in the mail. So, when you want a great dessert in a hurry, make this Cherry Cobbler and serve it proudly!
If you like smoked or grilled food, chances are you like cornbread. I've made cornbread from mixes, but it usually comes out a little sweet for my liking. I make this version that has no flour in it, just cornmeal for a base. It has a nice coarse texture, but is still tender & makes a great side dish for ribs, BBQ chicken, pulled pork, chili & most Mexican dishes. You can trust me... everyone knows Canadians make the best cornbread!
Serves: 8 to 12