Mack’s Montreal Mixes VI

What can I say? Going to the gym has made me admire healthy eating and taking better care of my body in any way possible: however that doesn’t mean I skimp out on wine pairings! I will never stop loving wine.

Here are a few new dishes from my latest hours in the kitch.

  1. Pork Haché, Orzo and Mozzarella Stuffed Green Peppers: these are so so so good. I pan-fried the lean ground pork with half a white onion and half a package of sliced cremini mushrooms while boiling the orzo. I then sliced the tops of the peppers off and scooped out the insides, then filling them half with the pork/orzo mixture, topped with mozzarella, then another layer of the mixture, and finally a topping of mozzarella. I then baked them at 350 degrees for 30-35 minutes. Next time, I would add some bread crumbs on top, or some tomato sauce for a bit of extra flavour.
  2. Garlic and Lemon Salmon with Roasted & Seasoned Brussel Sprouts and Rice: extremely healthy and savoury delicious. I recommend boiling the sprouts first to soften them, then roasting them in the oven for 30 minutes with ‘Mrs. Dash’ seasoning. They turn out crispy but soft enough to slice into.
  3. Fajita Night: this is a common occurrence for us. Fajitas are a beautiful thing. But they are even more flavourful in the crockpot after 8 hours with red/green/yellow peppers, onions, aged white cheddar, plain yogurt, and salsa verde over a lettuce wrap. Crunchy, soft, healthy.
  4. Omega Happy Caesar Salad: a lightly-dressed caesar salad with romaine lettuce, pine nuts and hard boiled eggs, lightly sprinkled with romano. Next time, my own homemade dressing using plain yogurt and some vegan ‘croutons’.
  5. Slow Cooker Italian Chicken with Potatoes, Carrots, and Celery: two skinless, boneless chicken breasts, 4 peeled golden russet potatoes, half a stock of celery, finely chopped, and half a package of baby carrots topped with half a cup of Italian salad dressing, a quarter cup of romano cheese, chilli and red pepper flakes, fresh ground pepper, a pinch of salt, a teaspoon of oregano, and two cloves of fresh pressed garlic. Cooked on low for 6-8 hours, paired with Bordeaux.

What’s For Dessert?

Another damn lava cake. I really couldn’t help myself. We were both craving something sweet on a Friday night, so we devoured our dinner then embarked on the biggest [food] mistake of our lives. I don’t even feel that bad about it, it’s too good. Chocolatey, smooth, and paired perfectly with the Bernard-Massard sparkling rosé from Luxembourg (and a scoop of french vanilla ice cream).


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