Documents, Lunch & Supper

Lunch & Supper – March 6 -12th 2016 Different Seasoned Chicken!

Hello Everyone,

I know I have been away a lot lately but I came across a different meal I would like to share with you.  I ate it in a restaurant in a small town heading up towards Yorkton.  It was really good and so I had to look it up online.  This is the closest I could find to it and I don’t know quite if it is the same taste but almost similar.

Anyways, this recipe is from



  • 6 ounces kosher salt
  • 1 ounce sugar
  • 2 whole chickens
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • 1 orange
  • Sea salt


  • 1 pint grape tomatoes
  • 1 tablespoon red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/2 loaf country bread
  • Extra-virgin olive oil, for drizzling
  • 1/2 cup Pickled Tomatoes, recipe follows
  • 1/2 cup purslane
  • 1 head onion blossoms


  • 3 green tomatoes, diced
  • 1 bunch fresh dill
  • 2/3 cup white wine vinegar
  • 1/3 cup sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon salt
  • 1 bay leaf

DIRECTIONS (Follow Exactly – Can be Confusing)

For the chicken: Bring the salt, sugar and 10 cups water to a boil in a pot. Remove the brine from the heat and let cool.

Cut the chickens in half and carve out the carcass, being sure to leave the thigh and leg attached to the breast. Submerge the chicken halves in the brine and let sit for 20 minutes. Remove the chickens from the brine and pat dry.

While the chickens are brining, toast the coriander seeds, fennel seeds and red pepper flakes in a hot, dry skillet. Let cool, then grind in a spice grinder and mix with the olive oil. Cut the orange into thin slices and set aside.

Transfer the chicken halves to a large baking dish and thoroughly coat with the spice oil. Cover the chickens with the orange slices and let sit.

Meanwhile, for the tomato vinaigrette: In a blender, puree the tomatoes until smooth. With the blender on low, add the vinegar, and then slowly drizzle in the olive oil. Season with salt. Pass through a tamis or fine-mesh sieve, discarding the pulp.

Prepare a charcoal grill for indirect-heat cooking (use wood charcoal if possible).

Season the chicken with sea salt and place on the grill, skin-side down. Top each chicken half with a foil-covered brick. Cook the chicken about three-quarters of the way through on the skin side, then flip and finish cooking until the juices run clear, about 20 minutes total.

Meanwhile, cut the bread into 1/2-inch-thick slices and brush with olive oil. Grill the bread over the coals until toasted. When the chicken is finished cooking, place it on top of the bread slices and let rest for 3 to 4 minutes (the bread will catch the juices).

To serve, spoon some of the tomato vinaigrette in the center of each plate and top with the chicken and bread. Garnish with the Pickled Tomatoes, purslane, onion blossoms and a drizzle of olive oil.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Combine the tomatoes and dill in a nonreactive bowl. In a saucepan, bring the vinegar, sugar, mustard seeds, salt, bay leaf and 1 cup water to a boil. Pour the vinegar mixture over the tomatoes and dill and let cool until ready to use.
I hope it turns out, mine tasted really good so enjoy!
Documents, Lunch & Supper

Lunch & Supper Oven-Baked Cod – Feb 28th 2016

Hello Everyone,

I had a great time with friends and family! My best friend made me some of this and it was delicious.  We took the recipe from and it was super good, so I found it and decided to share it with you. I left all the hyperlinks so that you can follow along just like I did.




  1. Preheat oven to 400°F Line your pan with aluminum foil and lightly brush with olive oil, or use a bit of cooking spray.
  2. Combine parsley, garlic, lemon zest, and coarse salt on the cutting board. Finely chop, then combine with the breadcrumbs in a shallow plate.
  3. Brush top of each fillet with olive oil. Press fillet into the crumb mixture. Place fillets in baking dish, crust-side up. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

Reference: cod recipe:



Documents, Lunch & Supper

Egg & Spinach Casserole – Feb 21 – 27th 2016

Let the battle royal begin. Thank you to Lean it up Fitness for this post on your website, I thought it was very true and well written!
Food Faceoffs — Kale vs. Spinach vs. Arugula vs. Romaine vs. Iceberg

MAKE THE UPGRADE. When you put each lettuce type side-by-side there’s no contest — kale and spinach reign supreme, while iceberg safely assumes worst place. And it’s not just a trivial little boost, the difference is absolutely stunning.

lettuce nutrition, spinach nutrition, arugula nutrition, kale nutrition, spinach nutrition facts, iceberg lettuce nutrition, romaine lettuce nutrition, nutrition

Like, copious orders of magnitude. A few things happen when you swap out iceberg lettuce for kale:

  • Vitamin A jumps a whopping 3000%, a nutrient critical for healthy skin & teeth.
  • Vitamin Cskyrockets by almost 4000%, a powerful antioxidant.
  • Vitamin Kspikes 3300%, a nutrient critical for blood clotting
  • Calciumincreases by 600%, a mineral that supports bone health and muscular function.
  • Iron more than quadruples; and if you go the spinach route, it increases by more than 10-fold. Up to 80% of people are estimated to be iron deficient, many of whom have anemia. Eating more spinach, kale, or arugula is an easy way to ameliorate deficiencies, especially given that vitamin C boosts iron absorption.
  • Potassium bumps up 225%, and 300% for spinach. Potassium is an electrolyte that helps with nerve function.

Bottom line: drop iceberg and romaine from your culinary vernacular and go big with kale or spinach.

They’re unadulterated nutritional powerhouses and a green opportunity to beef up your nutrient intake — without any pain or sacrifice whatsoever.

And don’t just stop at the salad bar. Toss spinach into your smoothies. Throw a little arugula into your omelettes. Whip up a few crispy lemon pepper kale chips.

You might think this whole thing is absurd. He’s ranting about lettuce. But look at the bottom line, there’s no argument.


Anyways, here is what you wanted…because of the article, I wanted to make a spinach casserole.



  • Prep 15 m

  • Cook 45 m

  • Ready In – 1 h

  1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9 x 13 inch baking dish with cooking spray.
  2. Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
  3. Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.


Documents, Lunch & Supper

Lunch & Supper – Feb 14th 2016

Hello Everyone,

So I was really really in need of some shrimp.  So I decided to try a typical shrimp & steak kabob recipe.  I hope you like it.


  • 1 cup teriyaki sauce
  • 1 can (6 ounces) pineapple juice
  • 1/2 cup packed brown sugar
  • 6 garlic cloves, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 1 pound beef top sirloin steak, cut into 1-inch cubes
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 pound whole fresh mushrooms
  • 2 large green peppers, cut into 1-inch pieces
  • 2 medium onions, halved and quartered
  • 1 pint cherry tomatoes
  • 1-1/2 teaspoons cornstarch


  1. In a large bowl, combine the first six ingredients.
  • 1 cup teriyaki sauce
  • 1 can (6 ounces) pineapple juice
  • 1/2 cup packed brown sugar
  • 6 garlic cloves, minced
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper

2. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4-6 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.

3. Drain and discard marinade in plastic bag with beef. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside.

4. In a small saucepan, combine cornstarch and left over reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack or oven tray. Prepare grill or oven for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once or at 375F in the oven for 12-15 minutes a side. Baste with sauce occasionally. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired darkness. Yield: 6-8 servings.

Documents, Lunch & Supper

Lunch & Supper – Broccoli Cheese Pie Feb 7th 2016

Hey Everyone,

I looked this up because I was interested in different recipes with Broccoli.  Why I was interest in broccoli is because of all the healthy effects it does for your body.

Anyways, Eatwell has a great Broccoli Pie.  You can make this with Tofu/Broccoli instead as an alternative which I’ve seen also.

Broccoli Cheese Pie (Quiche)


  • 2 tablespoons plain dry breadcrumbs
  • 4 large eggs
  • 1 1/4 cups 1% milk
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 cups cubed whole-wheat country bread, (about 2 slices, crusts removed)
  • 3 cups broccoli florets
  • 2 teaspoons extra-virgin olive oil
  • 4 slices Canadian bacon, diced (about 2 1/2 ounces)
  • 1 medium onion, chopped
  • 1 cup grated Monterey Jack, or part-skim mozzarella cheese (4 ounces)



  1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan (6-cup capacity) with cooking spray. Add breadcrumbs, tilting to coat bottom and sides.
  2. Whisk eggs, milk, hot sauce, salt and pepper in a large bowl. Add bread and stir to coat. Set aside in the refrigerator.
  3. Steam broccoli until just tender, 3 to 4 minutes. Refresh under cold water and drain well. Chop coarsely.
  4. Heat oil in a medium nonstick skillet over medium-high heat. Add bacon and onion; cook, stirring often, until softened and light golden, 3 to 5 minutes. Add onion mixture and broccoli to the egg mixture; stir in cheese. Pour into the prepared pan, spreading evenly.
  5. Bake the pie until light golden and set, 45 to 50 minutes. Let cool slightly, cut into wedges and serve.


  • Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 12 hours.


220 calories; 12 g fat (5 g sat, 3 g mono); 170 mg cholesterol; 14 g carbohydrates; 15 g protein; 3 g fiber;461 mg sodium; 230 mg potassium.