Tag: food

Giant Peach Pancake Recipes at my table

Giant Peach Oven Pancake

Giant Peach Oven Pancake

Giant Peach Oven Pancake is an easy breakfast to any time of the year.  Peaches are everywhere in Leamington, and I take advantage of them.  This dish is a good summer dessert served with ice cream.

Peaches are sweet and delicious when ripened to perfection.  My favourite peaches come from Sicily where the flesh is white but very succulent.  Some peaches are flat and twice as sweet. Whatever, shape or colour, peaches are luscious and delicious raw or cooked.  If you like cooking with peaches view this site for some easy and great recipes: https://www.countryliving.com/food-drinks/g1499/peach-recipes/

My nonno tried to grow peaches, but never succeeded in Northern Ontario.  He did grow a chestnut tree which graces the shores of Lake Superior at our cottage on Whitefish Bay.  It’s sentimental how the immigrants tried to recreate the land they left.  My nonno also grew orange plants which we cultivated indoors.  My mom still has one in her sun room.

Fruits make up a large part of the Italian diet.  We end every meal with it and to this day, I grab one whenever I am hungry.

Peaches from our local markets

Fresh Peaches Recipes at My Table

cut the peaches into slices.  Leave the skins on and sprinkle with brown, sugar, spices and maple syrup.

This simple batter consists of buttermilk, flour and melted butter.

After 15 minutes in the oven, the peaches soften a bit.  Another 15 minutes before we add the batter.

Pour the batter evenly over the peaches. It doesn’t have to be perfect.

You know that I always peek into the oven.

It comes out of the oven and the aroma tells me that this dessert is bursting with flavour.

I invert it easily onto the plate. It is silky and sugar-coated.

Giant Peach Oven Pancake Recipes at my table

Giant Peach Pancake Recipes at my table
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Giant Peach Oven Pancake

Watch this giant pancake disappear.  

Course Breakfast
Cuisine Home Cooking in Canada, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Renata Solski

Ingredients

  • 6 peaches sliced
  • 1/3 cup brown sugar
  • 2 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 1/4 cup buttermilk
  • 1 cup flour
  • 1/4 cup melted butter
  • powdered sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

Instructions

  1. Set oven to 375 F.

    Prepare a 9 inch pie plate by greasing it with butter.

    Combine, peaches, brown sugar, maple syrup cinnamon, and nutmeg.  

    Put fruit into the prepared pie plate.

    Bake uncovered for 30 minutes.

    Remove from oven and increase the oven to 425 F.

    Whisk eggs, milk, flour and butter in a bowl.

    Pour over peach mixture.

    Return to oven for another 15 minutes.

    Invert pancake onto a platter.

    Sprinkle with powdered sugar. 

    Serve with ice cream. 

Recipe Notes

If you don't have fresh peaches you can use canned peaches.  Use a large tin and turn down the oven to 350.  Cook peaches for 15 minutes at this temperature before adding batter.  

I also like to use apricots in this oven pancake. 

You can also dress it with whip cream and chocolate: get creative.  

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ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at my Table

Barbecued Blueberry Chicken

Barbecued Blueberry Chicken

Barbecued Blueberry Chicken lets you enjoy family and friends and still bring them together to the table with ease.  The dish makes its own sauce with a sweet and tangy flavour.  Your kids will love this too. The foil packages lower the cooking heat and keep moisture in the chicken.  This method is similar to a poaching method.  The chicken is moist, succulent and this method prevents overcooking.

I love packets because they are like little surprises.  My grandson loves to open any package and he is sure to lick every drop of this sauce. This sauce was so good that my husband dunked bread in it.  We served the chicken with lemon rice and grilled asparagus.

Blueberries are natural antioxidants; they serve a powerful role in a healthy lifestyle. I love to eat them fresh in a bowl with nothing on them.  I add them to cereals, muffins and now I started to look at other recipe possibilities.  https://www.rd.com/health/healthy-eating/blueberry-health-benefits/

mix the dressing in a bowl.

 

The blueberries are from the local farmer’s market.

Brush the dressing on the chicken.

The blueberries go into the packets.

One Dish Chicken on The Grill Recipes at My Table

Love these little foil packets for the grill.

The chicken was delicious and tender; the blueberries made it fruity and succulent.

ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at My Table

ONE DISH CHICKEN ON THE GRILL WITH BLUEBERRIES Recipes at my Table
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Barbecued Blueberry Chicken

Bring your family and friends together with the ease of this recipe.  

Course Main Course
Cuisine Home Cooking in Canada
Keyword Barbecued Blueberry Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Renata Solski

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cup blueberries
  • salt and pepper to taste
  • 1 tbsp garlic plus seasoning
  • 1 tsp Dijon Mustard
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 4 scallions slice ( garnish)

Instructions

  1. Salt and pepper the chicken.

    Mix all the ingredients except the blueberries and scallions. This makes a thick dressing. 

    Tear off pieces of heavy duty foil.  18 X 18 

    Visit this recipe to review foil packet making : https://recipesatmytable.com/vegetable-sausage-foil-packs/

    Brush chicken on both sides with the dressing.  Drizzle the remaining dressing evenly amongst the four packages.

    Place one chicken breast per packet.

    Place 1/2 cup of blueberries per package.

    Grill over direct medium/low heat for 25 to 30 minutes.  The cooking time depends on the size of the chicken breasts.  

    Open packets and dress with fresh scallions. 



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Italian Pizza Dogs Recipes at My Table

Italian Barbecued Pizza Dogs

Italian Barbecued Pizza Dogs

Italian Barbecued Pizza Dogs is an easy way to bring sausage pizza to the table in the summer.  Italians eat a lot of sausages and pizza and this is the ultimate dish if you like both.

I was about ten years old before I ate a hot dog and that was at the grocery counter while my parents shopped.  Then they started to buy hot dogs, but weren’t sure of how to cook them.  At the grocery store they were on a grill.  My husband’s grandmother was Hungarian and she boiled them until they busted.  As immigrants we tried new foods and I always laugh at the way we tried to cook them.

My Italian Barbecued Pizza dogs start with sausages on the grill and then I have a pizza dough that I use strictly for grilling.  It fluffs up and is easily made in the food processor.  You don’t have to wait for the dough to rise, because there is no yeast in this and it actually makes a bun around the sausage.

For that perfect barbecued sausage I have included a good video. Rodney Bowers is a regular on the Marilyn Denis Show.  I like him because he is down to earth and honest.  His recipes are easy to follow and he gives good advice.

If you like these you can make an easier appetizer version.  Recipe right here on this website: https://recipesatmytable.com/spicy-sausage-bites/

This is the easiest dough to make and cooks up easily on the barbecue.  Everything goes into a food processor.

This dough isn’t sticky; it is pliable and smooth.  Knead it a few times and divide it into four pieces.

It stretches easily, but will be resilient when it meets the sausage.

The sausage grilled and ready.

Slice the sausage down the length without cutting through. Stuff it with the cheese.

Italian Pizza Dogs Recipes at My Table

Now pinch the dough together to form a bun around the sausage.

Put on a Pizza Pan and back into the barbecue they go.  I had the burners on low; it was between 350 F and 400F.

Cooked and plated.

Italian Pizza Dogs Recipes at My Table

The First Bite

Italian Pizza Dogs Recipes at My Table

Italian Pizza Dogs Recipes at My Table
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Italian Pizza Dogs Recipes at My Table

Cooked with ease on the barbecue, these dogs do bite. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Italian Pizza Dogs Recipes at My Table
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Renata Solski

Ingredients

The dough

  • 2 cups flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 cup plain yogurt

The Sausages

  • 4 Italian Sausages one per person
  • 1 cup shredded 4 Italian Cheese Blend
  • 1 cup marinara sauce https://recipesatmytable.com/marinara-sauce-passata-making/

Instructions

The dough

  1. Place all the dry ingredients in a food processor and pulse.

    Put in the yogurt and sour cream and spin on high until the dough moves away from the sides.

    Turn onto the counter and knead for a few seconds.  The dough is pliable and you can easily roll and mold into a ball.  

    Let the dough rest while you barbecue the sausage.

    Divide into four.

The Sausage

  1. Barbecue your sausage on medium/low.  

    You want heat, but you don't want to burn your sausage.  

    Don't poke them or you release all the juices and don't pre-boil them.  

    This is an excellent video with the same advice:

    https://www.youtube.com/watch?v=Mo455T-66UM

The Assembly

  1. When the sausages are barbecued, let them sit for a few minutes.

    Meanwhile take each of those dough ball and press it flat.  

    I used a small rolling pin to stretch it.  This dough is very easy to work with.

    Lightly brush a pizza pan with canola oil.  I like the pizza discs with holes.

    Place one sausage per pizza disc.

    Slice each sausage lengthwise and stuff 1/4 cup of grated cheese into each.

    Pinch the edges of the dough and pinch and then tuck around the ends.

    Place on a 300F -350F bbq.

    Turn after 15 minutes.

    These Italian Dogs should be golden brown.  



 

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Healthy Anytime Veggie Burgers Recipes at my table

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers

Healthy Anytime Veggie Burgers are a great way to eat more plant-based food and your kids won’t know the difference.  The perfect burger has always been about the toppings and the presentation.  This burger has the strength to hold together and tackle even a picky eater.

Growing up I didn’t have a hamburger until I was at least 8 years old.  We had our own version of hamburgers and they were polpettone.  My great-aunt Marietta was the master of these.  I can still remember the smell of these cooking in her home in Calabria.  These are large fried meatballs that we smother with sauce and have mozzarella in the middle.  Once we discovered hamburgers and hot dogs, our parents took us to the counter at the grocery store on Queen street.  On pay day, they would shop and we were treated to non-Italian fare.

Once you experiment, you can come up with your own favourite version of this burger.If you are looking for other veggie burger options I love this blog: http://espruceeats.com/top-most-popular-veggie-burger-recipes-3378630  

Rinse the beans and put them into a food processor.

The bean paste ready to meet the rice and other ingredients.

The eggs, rice, basil, garlic, spices and bread crumbs.

Place 1/2 a cup of mixture into a mould.  I used a 1/4 cup measurement here, that is why you see two lumps.

I press down and make the patties.  This recipe makes 5 patties.

They come out of the mould.

 

If you prefer to eat it on a bun.

Healthy Anytime Vegetable Burger Recipes at My Table

Healthy Anytime Veggie Burgers Recipes at my table
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Healthy Anytime Veggie Burger

Tackle the pickiest eater with this burger. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Healthy Anytime Veggie Burger
Prep Time 30 minutes
Servings 4
Author Renata Solski

Ingredients

  • 1 can bean medley mixed beans
  • 1/4 cup onion flakes
  • 2 cloves minced garlic
  • 1 cup cooked brown rice
  • 1/2 cup bread crumbs
  • 1 tbsp Keg steak seasoning
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tsp paprika

Instructions

  1. Drain the beans and pulse in a food processor.

    Combine beans, onion flakes, garlic, brown rice, bread crumbs, eggs, Worcestershire sauce and seasoning. 

    Mix by hand.

    Shape into patties.  I use a patty mould.  

    Refrigerate for at least 3 hours.

    Place a piece of tin foil on the grill.

    Mix olive oil and paprika.

    Brush each side with canola oil and parika. 

    Grill 5 minutes per side.

    Cheese may be added.

    Use salsa, sour cream, pickles, tomatoes and any of your favourite condiments to dress.

    These can be eaten with our without a bun.  


Recipe Notes

These can be frozen easily and hold up in the freezers.

You can also pan fry them by brushing a little olive oil on the pan.  I find the olive oil give that extra crunch to the burger. 

 

 

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