Catch of the Day! Pickerel and Silver Bass

We were lucky enough to enjoy this Pickerel and some Silver Bass for dinner from when my DH and DD went fishing on Lake Erie.

Look Mom! Dinner tonight is Pickerel caught on Lake Erie.

Silver Bass, is a fish that my DH and fishing buddy usually throw back when they are out on the lake. My DH decided to keep a few to give the fish a try. After doing some research, many fishermen do keep the Silver Bass and recommend soak the fish in milk for at least an hour or overnight.

Always check out my Instagram @the5oclockrush  to see my daily dinners photos.

Catch of the Day! Pickerel and Silver Bass

Pan Fried Pickerel with Green Beans on a bed of Cream Polenta

Pan Fried Pickerel with Green Beans on a Bed of Creamy Polenta

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Weekday Wrap Up Premiere

It is Friday and the Premiere of

Weekday Wrap Up

This is a new feature on the 5 o’clock rush that showcases the pictures of Weekday dinners that I have prepared for my family. These are simple dinners from what could be in my fridge, freezer, and/or pantry and even a trip to the supermarket.

In our weeknight dinners, I usually try to incorporate a starch, vegetables and protein. Sometimes the vegetables are only a green salad or avocado and cucumber slices. Vegetarian meals or ‘Meatless Mondays’ happen occasionally, but I’m striving for every Monday.

Like any busy on-the-go Mom out there, I do use pre-made foods from the supermarket, especially when our evenings are packed with activities. And yes, grilled cheese sandwiches do make it into circulation but with real cheese, not cheese slices.

Can’t be 5 Michelin Star dinners every night 😉

I’m also attempting improve my pictures by using my DSLR camera more often over my iPhone. Only problem is I eating my dinner plate a little colder now. 😦

I hope that you enjoy this new feature.

Chef Kim

chefkim1968@gmail.com

For more pics, follow my Instagram feed:

the5oclockrush on Instagram

 

Buffalo Chicken and Loaded Potato Bake

I do love trying “buffalo” food in all forms.

Buffalo wing wraps, mac and cheese, pizza, nachos, poutine and of course wings right from the Anchor Bar in Buffalo, NY.

So armed with package of chicken breasts in the fridge, I was looking for inspiration. My DD was requesting another dinner where we could have Baked Potatoes with a selection of toppings. I immediately thought of another bar menu item…potato skins. I found an inspiration recipe that contained both.

Of course I tweaked it. 😉

When I think of Buffalo wings, carrot and celery sticks with a creamy blue cheese dip are always included and in my opinion you can’t do anything buffalo without some blue cheese! I added the celery and carrot components, next for the ‘potato skins’ aspect of cheeses, bacon and tomato garnish were added to the finished recipe.

Served with a blue cheese and sour cream sauce it was delicious. And spicy like Buffalo should be!

So if you love all the great flavor of Buffalo wing sauce and potato skins, here is a recipe for Buffalo Chicken and Loaded Potato Bake that contains both. Hope you will try the recipe and enjoy!

Buffalo Chicken and Loaded Potato Bake

Serves 4-6  approx. 45-50 min.
Adapted from Loaded Potato And Buffalo Chicken Casserole Recipe – Food.com
Buffalo Chicken and Loaded Potato Bake

Buffalo Chicken and Loaded Potato Bake

Mise En Place

  • 1 package of boneless skinless chicken breasts, cut into 1 inch cubes
  • 7 medium potatoes, skin-on, cut into 1/2-inch cubes
  • 2 carrots, peeled and cut on the bias
  • 2 stalks of celery, cleaned and diced
  • ¼ of red onion, chopped
  • 1/3 cup olive oil
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • 4 tbsp. Red Hot sauce, depending on spice tolerance 😉
  • 2 tbsp. agave syrup

Topping

  • 1 cup marble cheese, grated
  • 1 cup mozzarella, grated
  • 1/3 cup blue cheese, crumbled
  • 5 strips of Ready Cook bacon, cooked and cut into pieces*
  • 1 tomato, concasse**

Sauce

  • 1/3 cup 1% sour cream
  • 1/3 cup mayonnaise
  • ¼ tsp. sriracha
  • 1 tsp. Dijon mustard
  • Salt and pepper to taste

 

Preheat oven to 500F.

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder, paprika and agave syrup.

Add the potatoes and stir to coat.

Add the potatoes to a greased baking dish.

Using a slotted spoon, scoop the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

Add the diced chicken, red onions and celery to this hot sauce/spice mix and stir to coat all the chicken. Marinate the chicken as the potatoes bake.

Roast the potatoes for 15 minutes at 500F, then stir and add the carrots, cooked for additional 8 min then reduce the oven to 400F. Stir the potatoes and carrots then add to the top, the marinated chicken, onions and celery. Cook for additional 5 minutes.

In a large bowl mix all the topping ingredients together. Add the cheese topping to the chicken and potatoes.

Bake 10-15 minutes or until the chicken is cooked through and the topping is melted and bubbly delicious. Add the tomato concasse and the Ready Cook Bacon pieces.

Buffalo Chicken and Loaded Potato Bake

Buffalo Chicken and Loaded Potato Bake

Mix the sauce ingredients together in a small bowl, drizzle over the Buffalo Chicken Bake and serve on the side.

Buffalo Chicken and Loaded Potato Bake

Buffalo Chicken and Loaded Potato Bake

 

* The recipe could be adapted and the potatoes could be replaced with sweet potatoes. Scrub the outer skin of sweet potatoes, cubed and follow the directions above. Reduce the cooking time for the sweet potatoes.

** The Ready Cook Bacon is a convenience product that I always have in my pantry. I used scissors to quickly cut up the bacon strips.

*** Concasse, from the French concasser, “to crush or grind”, is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. I usually skip the peeled part but definitely remove the seeds as then tend to bitter.

 

Breakfast for Dinner, BFD or BRINNER!

“Brinner”Breakfast-For-Dinner, or BFD is a fun option for last-minute dinner change-up and it is also very economical.

Sweet, savory, or both, Brinner options are simple, nutritious, and filling. Many recipes can be altered based on what you have available in your fridge and pantry: Just swap meat, veggies, fruit, cheeses, and herbs to make it work for you.

Eggs are one of the staples in my home kitchen pantry.

Always check out my Instagram @the5oclockrush  to see my daily dinners photos.

Baked Eggs with Italian Sausage and Two Kinds of Potatoes Hash Browns

Makes 4-6 servings

Baked Eggs with an Italian Sausage and 2 Potatoes Hash Browns

Baked Eggs with an Italian Sausage and 2 Potatoes Hash Browns

Continue to the recipe

Let’s Cook Chicken in Milk! Really?

As I spent the weekend browsing through the food blogs and Instagram accounts that I follow, I came across the mention of Jamie Oliver’s infamous recipe for “Chicken in Milk” as the best chicken dish they had ever tasted.

Chicken cooked in Milk!? Really?

When you look at the components of the recipe it is quite a peculiar combination. Lemons, cinnamon, sage and milk.

OK Lets do this….

Chicken in Milk Recipe

Prep: approx. 15 min
Cook: 1 hr 40 min

Adapted from Chicken in Milk | Chicken Recipes | Jamie Oliver Recipes
Chicken in Milk served with mashed potatoes and sautéed spinach

Chicken in Milk served with mashed potatoes and sautéed spinach

Ingredients

Assembling the ingredients

Assembling the ingredients

  • 1 (3 pound/ 1.5 kilogram) whole chicken
  • Salt and freshly ground black pepper
  • 1/4 cup of  butter or 4 tbsp of EV olive oil
  • 1/2 of chopped Sweet Vidalia onion
  • 1-2 cinnamon sticks
  • 1 good handful fresh sage, leaves picked
  • zest of 2 lemons
  • 10+ garlic cloves, peeled
  • 2 1/2 cups of skim milk

Preheat the oven to 375 degrees F, and find a snug-fitting covered pot for the chicken. (I used my Oval French Oven | Le Creuset Canada )

Season the chicken very generously all over with salt and pepper, and fry it in the butter/olive oil, turning it to get an even colour all over, until golden.

The tasty goodness at the bottom of the pan can be used to lightly saute the onions.

Add the remaining ingredients and place your chicken back in the pot, and cook covered in the preheated oven for 1 hour.

Braised Chicken

Braised Chicken

Baste with the cooking juice when you remember. Cook under covered for the last 40 minutes of cooking.

The lemon zest will sort of split the milk, leaving little curds bathed in chicken juices, and not homogenized; this appearance is less appealing. Remove the cinnamon sticks, and used an immersion hand blender to make sauce infused with lemon and balanced with an aromatic flavour from the cinnamon and sage.

To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of the lemony sauce over the chicken.

Serve with wilted spinach and some mashed potatoes. And a crusty baguette would be great to sop up the delicious sauce.

 

 

 

Chicken in Milk with sauteed Spinach, grilled Asparagus, smashed potatoes in a Lemony Corn Sauce

Chicken in Milk with sauteed Spinach, grilled Asparagus, smashed potatoes in a Lemony Corn Sauce

Tip: Make sure that you season the chicken very generously. Any extra time that you take to brown the chicken on ALL sides will embark more flavour in the end product. Try to achieve a deep golden colour on the skin.

The next time I make this I will also add the juice of 1 lemon for an added kick. 😉