Friday Feature: Weekday Wrap Up

November 14, 2014chefkim1968 Leave a comment

Time for the 5 o’clock rush Weekday Wrap Up

It is a cold and snowy in Canada today. For some great recipes to warm your bellies check out the Food Bloggers of Canada’s Soups & Stews Recipe Roundup Part 1.

My Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese is one of the soups in the Recipe Roundup.

And the American Thanksgiving is in 12 days the next blog post of Thanksgiving tips and tricks is up.

My Best Stuffing for Thanksgiving Dinner

Follow my Instagram feed for more daily dinner pictures at the5oclockrush.

Have a great weekend

Chef Kim

Bonus: A little trick How to easily peel a Mango 😉

How to Peel a Mango with a Glass

Weekday Wrap Up

Pigs in a Blanket

DSLR Stuffed Apples

Stuffed Apples Ready for the Oven

Flatbread Pizza for Make-Your-Own Pizza Night

Pizzas for Make-Your-Own Pizza Night

Pork Chops with Stuffed Mushrooms and Roasted Parsnips

Baked Arctic Char with Steamed Broccoli

Skirt Steak for Fajitas Night

Mango Salsa

Red and Yellow Peppers and Onions for Fajitas

Pulo Cuisine Fajitas

Couscous Salad for Lunch

Weekday Wrap Up 7 and BlissDomCA

September 19, 2014chefkim1968 Leave a comment

Back on track here at the 5 o’clock rush with the Friday Feature Weekday Wrap Up

In case you missed my latest blog posts:

First post is a collaboration with a Canadian company Pulo Cuisine that has delicious Filipino sauces and marinades.

‘Pulo Cuisine’ A Twist on Tacos | the 5 o’clock rush.

Second post is about Smoker 101 and the recipe for the most used spice rub in my house, Memphis Dust Rub.

Smoker 101 and Memphis Dust Rub Recipe | the 5 o’clock rush.

Continue reading →

Weekday Wrap Up 6

August 29, 2014chefkim1968 Leave a comment

Here are the latest pictures from the 5 o’clock rush kitchen for this week’s Weekday Wrap Up.

The pictures are the Dinner Spread we enjoyed at the trailer with friends. When we entertain at the trailer, or Glamping, there is always lots of food and lots of variety. And we utilize the charcoal BBQ for everything, even dessert.

Dinner Spread Menu included:

Main Dishes were Salmon steamed in foil, Fresh Caught Pickerel which was pan-fried, Smoked Scallops, and Chicken Breasts.

Sides were Wild Rice and Mashed Potatoes with garlic and brie. Mozzarella, tomatoes with Homemade Pesto and balsamic glaze. And a Spinach Salad with tomatoes and peppers.

Dessert was Grilled Ontario Peaches with Ontario Maple Syrup.

This is the last long weekend of the summer in Canada before school starts. 😦

Back to more consistent dinners, after school activities and the dreaded school lunches. 😛

Have a great long weekend

Chef Kim

For more pictures follow the5oclockrush on Instagram