From the monthly archives: "January 2013"

Jack jambalaya on the Grill



•  2 tbsp (30 ml) melted butter

•  4 cloves garlic, chopped

•  1 lb (450 g) ham, cut in ½˝ (1 cm) thick slices

•  2 plum tomatoes, halved

•  2 sausages, your choice

•  2 cups (500 ml) chicken broth

•  1 tsp (5 ml) mild paprika or

•  hot

•  Salt

•  Freshly ground pepper

•  1 cup (250 ml) long-grain rice

•  1 cup (250 ml) green and/or wax beans, cut in pieces

•  5 oz (150 g) Canadian Monterey Jack, diced

•  4 green onions, chopped

•  2 tbsp (30 ml) fresh oregano, chopped



1.  Preheat grill to medium.

2.  In a large cast-iron skillet or in an aluminum dish, melt butter and sauté garlic.

3.  Brush ham and tomatoes with garlic butter, then place on hot grill along with sausages.

4.  Add broth and paprika to skillet, and season to taste. Bring to a boil.

5.  Stir in rice, cover and cook 10 minutes. Add beans and cook another 10 minutes or until rice has absorbed all the broth.

6.  As tomatoes, ham and sausages become grilled, cut them into pieces and add to rice as it cooks.

7.  Remove from grill, add Monterey Jack, green onions and oregano. Stir and serve immediately.


Tips: Try this recipe with smoked paprika for a spicier flavour. For variety, replace the meat with shrimp, chicken or fish.


Cheese alternatives: Canadian Gouda, Havarti.




Grilled Halibut and Fresh Mango Salsa


We guarantee that after tasting one bite of this summery dish, you’ll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup salsa)



•  2 cups plum tomatoes, seeded and diced

•  1 1/2 cups diced peeled ripe mango

•  1/2 cup diced onion

•  1/2 cup chopped fresh cilantro

•  2 tablespoons fresh lime juice

•  1 tablespoon cider vinegar

•  1 teaspoon sugar

•  1 teaspoon salt, divided

•  1 teaspoon black pepper, divided

•  2 cloves garlic, minced

•  4 (6-ounce) halibut fillets

•  1 tablespoon olive oil



1.  Prepare grill.

2.  Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

3.  Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.


Cooking Light

JULY 2003


Source: CookingLight


Grilled Swiss Cheese Sandwich with Leek Confit



•  12 slices of pumpernickel bread

•  6 oz (180 g) Canadian Swiss cheese, sliced

•  Leek confit:

•  1 tbsp (15 ml) butter

•  2 cups (500 ml) leeks, finely chopped

•  2 tbsp (30 ml) white balsamic vinegar

•  1 tbsp (15 ml) sugar, honey or

•  maple syrup

•  Salt

•  Freshly ground pepper



1.  In a saucepan, melt the butter on medium heat and brown leeks for 3–4 minutes.

2.  Deglaze with balsamic vinegar, add sugar and season. Cook for 2 minutes.

3.  Spread 4 slices of bread with leek confit, then top with Swiss cheese.

4.  Cover with remaining bread slices. Butter outside of sandwich and cook in a skillet over medium heat for 4–5 minutes on each side.

5.  Cut into bite-sized morsels and serve as an appetizer.

Serving suggestion: You may use any bread of your choice, and may be served as a complete meal with green salad or soup.


Leek confit can be prepared in advance and kept in the refrigerator for almost 1 week.


Source: DairyGoodNess.Ca




Fresh Salmon-Cilantro Burgers


Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment.

Yield: 4 servings (serving size: 1 burger)



•  1/4 cup reduced-fat mayonnaise

•  1 tablespoon chopped fresh cilantro

•  1 tablespoon fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

•  1 (1-pound) salmon fillet, skinned and cut into 1-inch pieces

•  1/4 cup dry breadcrumbs

•  2 tablespoons cilantro leaves

•  2 tablespoons chopped green onions

•  1 tablespoon chopped seeded jalapeño pepper

•  2 tablespoons fresh lime juice

•  1/2 teaspoon salt

•  1/4 teaspoon freshly ground black pepper

•  Cooking spray

•  4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted

•  12 (1/4-inch-thick) slices English cucumber

•  4 leaf lettuce leaves



1.  Combine first 5 ingredients in a small bowl; cover and chill.

2.  Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and next 6 ingredients (through 1/4 teaspoon black pepper); pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty.

3.  Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes. Carefully turn patties over; cook 2 minutes or until done.

4.  Spread about 1 tablespoon mayonnaise mixture over bottom half of each hamburger bun. Top each serving with 1 salmon patty, 3 cucumber slices, 1 lettuce leaf, and top half of bun.


Spinach salad: Combine 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 2 teaspoons canola oil, 2 teaspoons water, and 1/4 teaspoon chile paste in a large bowl; stir well with a whisk. Add half of 1 (5-ounce) package baby spinach, 1/2 cup yellow bell pepper strips, and 1/4 cup thinly sliced red onion to bowl; toss to coat.


Jackie Mills, MS, RD, Cooking Light

MAY 2009


Source: CookingLight



Mexican Grilled Cheese



•  8 small whole wheat tortillas

•  1 cup (250 ml) black beans, rinsed and drained

•  1/2 cup (125 ml) diced red, green or

•  yellow peppers

•  3 green onions, chopped

•  2 tbsp (30 ml) chopped fresh coriander

•  2 cups (500 ml) diced Canadian Jalapeño Havarti


1.  Evenly distribute toppings on four tortillas.

2.  Top with remaining four.

3.  Heat skillet over medium heat and cook tortilla sandwiches approximately 4 minutes on each side or until cheese is melted and tortillas are browned.


Tips: Serve with side dishes of salsa, sour cream and guacamole



Grilled Portobello-Goat Cheese Pitas

If the tomatoes are ripe, skip grilling them. Serve with a tropical fruit salad of mangoes, cantaloupe, and pineapple sprinkled with toasted coconut.

Yield: 4 servings (serving size: 1 topped pita)



•  1 1/2 teaspoons bottled minced garlic

•  1 teaspoon olive oil

•  4 (6-inch) pita rounds

•  1/2 teaspoon salt, divided

•  1/4 teaspoon black pepper, divided

•  1 (6-ounce) package portobello mushrooms

•  2 medium tomatoes, cut into 1/4-inch-thick slices

•  1/3 cup (3 ounces) goat cheese

•  1/2 cup chopped fresh basil



1.  Preheat a grill pan over medium heat.

2.  Combine garlic and oil; brush evenly over pitas. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

3.  Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over mushrooms and tomatoes. Place mushrooms in pan; cook 6 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.

4.  Spread goat cheese evenly over pitas. Arrange the mushrooms and tomatoes evenly over pitas. Sprinkle with chopped basil.


Alison Lewis, Cooking Light




Source: CookingLight



Jerk-Spiced Shrimp


Season fresh shrimp with a homemade jerk seasoning mix and grill over medium-high heat for three minutes on each side. Serve with a sweet fruit salsa made from chopped pineapple, chopped cucumber, sliced red onion, chopped cilantro, and cider vinegar.

Yield: 4 servings (serving size: 2 skewers)

Total: 40 Minutes



•  1 tablespoon sugar

•  1 tablespoon paprika

•  1/2 teaspoon salt

•  1/2 teaspoon garlic powder

•  1/2 teaspoon ground red pepper

•  1/4 teaspoon ground thyme

•  1/8 teaspoon ground allspice

•  2 tablespoons olive oil

•  1 1/2 pounds peeled and deveined large shrimp

•  Cooking spray



1.  Prepare grill to medium-high heat.

2.  Combine first 7 ingredients. Combine oil and shrimp in a large bowl; toss well to coat. Sprinkle spice mixture over shrimp; toss to coat. Thread shrimp evenly onto 8 (8-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 6 minutes or until done, turning once.

3.  Fruit salsa: Combine 2 cups chopped fresh pineapple, 1/2 cup chopped cucumber, 1/2 cup vertically sliced red onion, 2 tablespoons chopped fresh cilantro, and 2 teaspoons cider vinegar.


Cooking Light



Source: MyRecipes