Making Grub with the Dub

Episode 18 – Making Grub with the Dub
Pork Tenderloin Diablo
Ingredients:
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold unsalted butter
1 teaspoon chopped fresh chives
Directions
Preheat the oven to 375 degrees F (190 degrees C). Season pork with salt and black pepper.
Heat oil in an ovenproof skillet over high heat. Add pork; cook until browned on one side, 3 to 4 minutes. Flip pork; transfer skillet to the preheated oven. Fully cook the pork 20 to 25 minutes. Transfer pork to a plate.
Discard any excess oil from skillet. Place skillet over medium-high heat. Add chicken broth; bring to a boil, scraping any browned bits off bottom of skillet. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper; continue cooking until reduced to a thick sauce, 3 to 4 minutes. Off heat, whisk in cold butter, then stir in chives.
Slice pork into 1/2-inch slices; top with sauce.

Episode 17
Grandma Toni’s Banana Muffins
Ingredients
3-4 Ripe Bananas (1 cup)
6 tablespoons of vegetable oil
1/2 cup sugar
1 tsp salt
1 egg well beaten
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 of chopped walnuts (or chocolate chips)
Directions
Mash Bananas
Add oil, sugar and salt. Beat until well mixed.
Add egg and vanilla and beat again.
Sift flour, baking soda, baking powder, over banana mixture.
Stir in nuts (only enough to moisten)
350F
15 mins
Makes 12 muffins

Episode 16

Cathy’s Cinnamon Bun Apple Pie

Ingredients

2 packages of Pillsbury Cinnamon Rolls

1 can Apple Pie filling

Directions

Preheat oven to 350 degrees

Flatten 1 package of cinnamon bun rolls into a pie shape for the crust

Shape into pie pan

Scoop in apple pie filling

Flatten another package of cinnamon bun rolls and place on top

Place into oven for 40 minutes

If sides are cooking too quick place tin foil over top

Making Grub with the Dub Episode 15

Brought to you by Save-On-Foods

Recipe Name: Kicked Up Easy Baked Beans

Type: Main Dish

Submitted By: Brittany Eggum

Ingredients:

2 cans of brown beans (your favourite brand)

2 – 3 tbsp brown sugar

1 tsp dry mustard

3 tbsp white vinegar

¼ cup ketchup

1 small white onion chopped (amount you add is more of a personal preference)

2 – 3 tbsp of Bacon Bits

Directions:

Combine ingredients and cook over medium heat until onion and bacon bits are softened.

Can also be made in a slow cooker pot or microwave.

Episode 14 – Asparagus and Feta Salad

Ingredients

3 Tbsp. minced shallots

1 1/2 Tbsp. fresh lemon juice

1/3 cup plus 2 tsp. extra-virgin olive oil

1/2 tsp. each kosher salt and black pepper, divided

1 lb. asparagus, trimmed and sliced at a diagonal into 2-inch pieces

1/3 cup roasted, salted pistachios, roughly chopped

3 Tbsp. chopped fresh dill

2 Tbsp. chopped fresh parsley

2 oz. crumbled feta cheese

Instructions

Prepare Lemon-Shallot Dressing by combining shallots, lemon juice, 1/3 cup olive oil, and 1/4 tsp. each salt and black pepper in a glass jar or small mixing bowl; mix to combine. Set aside.

Heat remaining 2 tsp. olive oil in a large skillet over medium heat. Once hot, add asparagus and sauté for 5 minutes, tossing occasionally, until crisp-tender. Season with remaining 1/4 tsp. salt, and transfer to a bowl. Let sit for 5 minutes.

To the bowl with asparagus, add pistachios, dill, parsley, and feta. Season with remaining 1/4 tsp. black pepper. Pour dressing overtop, and toss to combine.

Episode 13 – Leah Neufeldt’s Mini Meatloaves!

Recipe: Cheesy Salsa Mini Meatloaves

40 Min(s) 15 Min(s) Prep 25 Min(s) Cook

5 lb. lean ground beef

30 Servings

2-1/2 cup finely chopped onions

5 eggs

60 saltine crackers, finely crushed

7-1/2 cups Shredded Cheese, divided (5 3/4 Cups)

5 cup Salsa, divide (2.5 Cups)

Heat oven to 400°F.

Reserve 5 ¾ cups cheese and 2½ cups salsa for later use.

Mix remaining cheese & salsa with the first 4 ingredients just until blended.

Press into 12 muffin cups sprayed with cooking spray.

Use back of spoon to make indentation in center of each mini meatloaf.

Place muffin pan on foil-covered baking sheet.

Bake 20 to 25 min. or until meatloaves are done (160°F).

Top with remaining salsa and cheese; bake 3 min. or until cheese is melted.

Episode 12 – Bannock Babes Chilli

This week we cooked my favorite chilli from the Saskatoon Kinsmen Village Chili Cook Off.

Here’s the recipe cooked by the Wichitowin House #1 residents and staff at Sherbrooke. Marlene, Edie, Clarence, and Angela did the cooking and fine-tuned the seasonings.

Ingredients:

3 lbs lean ground beef

1 large onion, diced small

3 green peppers, chopped

1 lb mushrooms, chopped

½ bulb garlic, minced

2 cans kidney beans

3 cans pork n beans

1 can diced tomatoes

2 cans tomato paste

~ 2 tsp salt

~ 2 tsp black pepper

~ 4 Tbsp chili powder

~ 2 tsp garlic powder

~ 1 tsp cumin

A large skooch of molasses

2 x 500 ml sour cream

1 lb shredded cheddar

Instructions:

Brown ground beef over medium heat, then drain off extra fat.

Add onion, peppers, mushrooms, and garlic and cook 5 min.

Add seasonings, canned beans, and tomatoes.

Simmer on low heat for 2 hours or more.

Add sour cream near the end of the cooking time and heat through.

Serve and top with shredded cheddar.

Episode 11 – Making Grub with the Dub Aunty Kathy’s Beef Stew

Ingredients: 3 lbs stew meat

Potatoes

Carrots

Onions

Celery

2 cans tomato soup

2 cans celery soup

2 cans mushroom soup

1 can water

Salt & Pepper to taste

Frozen Peas

Directions: Place browned stew meat in a large bowl Cube potatoes and carrots (can be fairly large) Add onion slices and celery. Mix raw vegetables and meat together. Combine the cans of soup, water, and salt and pepper to taste. Add to the meat/vegetable mixture in the roaster and toss well. Bake 3 hours in a 325°F oven. Add frozen peas during the last 15 – 30 minutes of cooking.

Making Grub with the Dub – Episode 10 – Hannah’s Warm Potato Salad

Ingredients

1.5 lbs of baby potatoes

1 cup corn

1/4 red onion, medium dice

2 garlic cloves, minced

1/3 cup oil

salt and pepper to taste

1/4 package of bacon

3 Tbsp parmesan cheese

1/4 cup sour cream

1/4 cup mayonnaise

1 Tbsp lemon juice

1 tsp dill

Instructions

Preheat oven to 425 F

Dice potatoes. Put them in a single layer on a parchment-lined baking sheet and roast for 15 mins.

Dice red onion and mince garlic. After the potatoes have roasted for 15 mins, spread corn, chopped onions, and minced garlic evenly over the potatoes.

Drizzle with oil, salt and pepper then toss to combine. Roast until potatoes are cooked and crisp. (Aprox 20 mins)

Combine parmesan cheese, sour cream, mayo, lemon juice, dill and cooked bacon.

Toss dressing together with potatoes and corn mixture. Serve warm!

Episode 9 – St. Patrick’s Day Punch

Instructions:

1 large or 2 small Lime Jello

3/4 cup sugar

1 large can of pineapple mango juice

1/4 cup lemon juice

1 can frozen orange juice

1 bottle ginger ale

Prepare Jello according to package instructions

Add remaining ingredients except for ginger ale.

Add ginger ale just before serving.

Episode 8 – Chicken Parm

Ingredients
Servings: 4 people
2 chicken breasts, (large), about 1 1/2 lbs
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten until frothy
2 teaspoons of Italian seasoning
1/2 cup Italian bread crumbs
1/2 cup parmesan cheese, shredded or grated
2 Tbsp Light olive oil, to sauté
24 oz marinara sauce
4 oz mozzarella cheese, (1 cup shredded)

1 Tbsp fresh basil, or parsley, chopped for optional garnish

Episode 7 – Lemon Potatoes

5 lb. Mini potatoes

3 lemons juiced

4 cups chicken broth

1/2 cup olive oil or canola oil

1tsp Black pepper

2 Tbsp. fresh or freeze dried oregano

Episode 6 – Donna’s Chocolate Cake
Makes 2 8×8 pans
Beat: 4 eggs
Add: 2 cups of Sour Cream
1 tbsp vanilla extract
Sift together and add:
2 cups sugar
2 cups flour
6 tbsp cocoa
pinch salt
2 tsp baking soda
Bake @ 350 degrees for about 30-35 minutes

Episode 5 – Pizza Sliders

Ingredients:
* 1 package, Dinner rolls
* 1/2 cup pizza sauce
* 2 cups shredded mozzarella cheese
* 1, 6 oz bag of sliced pepperoni, chopped
garlic butter:
* 2 garlic cloves, minced
* 1 tsp oregano
* ½ cup salted butter, melted
* 1/4 cup grated parmesan cheese
Instructions:
* Preheat the oven to 400℉
* Line a sheet pan with parchment paper
* Cut the rolls horizontally, creating a top and bottom layer
* In a small bowl, combine the garlic butter ingredients and set aside.
* Place the bottom layer of the rolls on the sheet pan.
* Spread the pizza sauce, pepperoni, and mozzarella cheese on top.
* Layer on the top layer of the buns
* Brush the garlic butter mixture on top of the buns
* Add aluminum foil on top of the buns. Bake for 20-25 minutes, or until the cheese is all melted and the bottoms are toasted. Remove from the oven, remove the aluminum foil and allow to cool for 5 minutes before slicing. Serve with pizza sauce on the side for dipping!

Episode 4 – Buffalo Chicken Dip

Here’s a dip perfect for watching the big game!

Ingredients:

1 cup shredded cooked chicken

2 blocks of full fat cream cheese

1 packet ranch seasoning dip mix

1/3 cup mayonnaise

2/3 cup full fat sour cream

1/3 cup hot sauce

2 cups or 1 package of shredded mozza cheddar cheese

Celery, crackers or chips to dip with

Episode 3

Nicole’s Mixed Up Stuff

This had been a family favourite for over 50 years, three generations have passed this recipe along. We call it “the mixed up stuff” my dad called it “meat and potatoes mix”. Only 4 ingredients: ground beef, small white potatoes, sauerkraut, and soy sauce. Nothing else to add. It smells amazing and tastes even better. My mom: used an electric frying pan, she browned the meat first then after straining, added the remaining 3 ingredients and put the lid on and left for an hour, stirring occasionally. My method: I use a crock pot so it can simmer all day. 1. 2 or 3 lbs ground beef (can be regular or lean) brown separately in a skillet then transfer to crock pot after straining juice. 2. Add 1 or 2 cans sliced potatoes, can of sauerkraut, and 1/3 bottle of China Lily soy sauce or add more or less to desired taste. Mix together. No need to add anything else, the soy sauce has salt already. Cook on high for a few hours or medium all day. Stir occasionally. Taste test occasionally to see if you want to add more soy sauce. *Something about the soy sauce cancelling out the tartness of the sauerkraut. We only use China Lily soy sauce. I use canned sauerkraut and put it all in right from the can, the jar sauerkraut is very wet and has to be squeezed of all its juices. *Sliced small white or yellow potatoes can be from a can (strained) or raw but we usually use the canned sliced or canned whole white potatoes (cut in half).

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Episode 2

Cheryl’s Bruschetta Chicken

Ingredients

4 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

Garlic powder and onion powder for chicken seasoning

16 ounces baby red potatoes, halved (we used more)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

½ teaspoon dried oregano