Here is a recipe that just makes sense! Taking traditional spaghetti and meat sauce, but swapping the pasta for squash. I apologize in advance to those who like very specific recipes. I made meat sauce the previous night and used the leftover sauce when making this, so i’m estimating the measurements, but hey! It’s a meat sauce. If you are measuring everything you’re doing it wrong! It’s all about adding in the main component, adding a dash of this, a dash of that, tasting, adjusting, and enjoying!
Category Archives: Roast
It’s that time of the year… Squash season!
Thanks to my mother planting copious amount of spaghetti squash this year, I have been racking my brain, trying to think of different ways to use that delicious vegetable! In the past, I have always kept it quite simple, roasting the spaghetti squash, then mixing in some diced tomato and onion, which makes a perfectly delicious meal. But this time I wanted to really take advantage of the squash and the fact that it makes a perfect little boat for other ingredients when cut in half.
I must say September was a pretty pitiful month for blogging and I apologize for that! It’s not that I haven’t been cooking anything, I just haven’t been taking the time to edit the images, and write up a blog post. I’ve got a few recipes that are quite timely for this fall season, so you can expect a little more blogging this month!
Let’s start with this delicious meal featuring some wonderful ingredients from my mothers garden! The stars of the dish are delicious onions that have been drizzled with balsamic vinegar and roasted, as well as a hearty pork chop finished with chive butter. My house smelled so good after making this, it was a low level of torture, having to wait to eat this while smelling it and taking pictures.
My family has always been big on leftovers, and as a result I embrace the ability to re-purpose yesterdays meal into something new and delicious! More often than not, it’s something simple like a sandwich or quesadilla, but depending on what you’re left with you can make some pretty awesome meals! In this case, after a work related function, my mom was left with a bunch of roast beef and potatoes, which became this delicious twice baked potato!
Scouring my fridge for complementary ingredients, I found blue cheese and mushrooms, which goes great with both roast beef and potatoes! Combine all of those things together and you have a great side dish or appetizer for your dinner!
In my last post, I made Porchetta inspired by the Meat & Bread’s Porchetta sandwich in Vancouver, so obviously I had to do a sandwich post too! It’s really the Porchetta that’s the star here, because there is not much else going on in this sandwich, just delicious roasted pork, crackling, and salsa verde. You’ve got crackling, what more do you need!?
Ever since eating at Meat & Bread while living in Vancouver (in 2011), I have wanted to try making my own porchetta. It’s been a long time coming, but I have finally made it!! While picking up groceries at my local Sobey’s I noticed they started stocking pork shoulder in the meat section, seizing the moment I picked one up! Already excited by my newly acquired pork shoulder, the fact that it only cost $3.58 (for a 3.5lb roast) had me over the moon! An awesome recipe, big enough to serve a small group, that cost next to nothing…I will be talking this one up for a while!
Consider this the prelude to my next recipe (Roasted Garlic, Spinach & Bacon Rangoon). This is actually the first time roasting garlic in the oven (typically I just saute a bit in a pan!), but it will definitely not be my last! It’s super easy, and not only does it give you some great tasting garlic, but you can also make garlic infused oil in the process!
If anyone knows our family, they know we are big into fishing – specifically walleye. Our dad, the leader of the Deutscher pack, was a member of Team Canada for walleye fishing (yes, there is a team Canada…), Board for the Fishing for Tomorrow Foundation and the Saskatchewan Walleye Trail‘s Vice President, it’s safe to say we know how to fish. Anyways, my dad and I went fishing one day and caught some decent sized walleye. I decided it was time to break away from the routine of the normal breaded and fried walleye and found this fabulous recipe and it was a new family hit! Continue reading
A while back I picked up a Sirloin Tip Roast and having never cooked one, I started browsing the food websites looking for a recipe and this one kept coming up. So by popular demand I had to give it a try and I was certainly not disappointed! What I got was a wonderfully juicy and well spiced roast that I enjoyed every bite of.
VISIT THE CONTEST AND VOTE HERE!
Bob & I were recently selected as Western Canada’s Top 20 food bloggers (as selected by Maple Leaf Foods) – SUPER exciting right?! Anyways, Bob and I nearly jumped out of our pants when we found out we had been selected. Now, you may be asking: Okay, cool that you guys got picked, but why/now what?
Well we were sent a lovely little package via courier and inside was an awesome meat thermometer, a Maple Leaf Red Apron (I strong armed Bob to keep it) and some coupons for Maple Leaf Prime Pork. The Challenge: Create a Dynamic Pork Recipe & Win (via votes – this is where you come in BS’ers) the Maple Leaf Prime Pork Recipe Challenge.
So let’s get right into this and start off with our recipe. Okay, I lied, I’m first going to give you background to why we selected this recipe. Bob and I know the typical person who reads our blog is looking for a delicious meal that is reasonable in price to make and is quick. Well here’s the bonus with this recipe: we’ve taken this flavor packed pork rub and used the left over meat for left-over recipes/meals. That’s right, one recipe that is quickly converted into more! Talk about the perfect recipe for those busy families, the hungry university student and most importantly….you!
Okay, the teasing is done, here’s the recipe: