Amateur Chef

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Welcome to our kitchen, the home of the Amateur Chef!!

During these tough economic times, we all try to cut costs where ever possible.  Most of us are dining out less and cooking at home more.  We, at the Amateur Chef, believe that dining in does not mean you need to compromise on quality or taste, nor do you need to become a slave to the kitchen or BBQ.  With a few great shopping tips, a ton of tried and true recipes, and a few amateur culinary tips, you can dine in, entertain in style, enjoy the fruits of your labour (instead of just labouring), and stretch that almighty dollar even further.    

 

May you find a recipe on our site for every occasion, and may you discover the true amateur chef in you!!

Try, test, indulge and enjoy!!!   And don’t forget to email your comments and feedback!!

                                                           

                                 Peter and Karen

FEATURED RECIPE OF THE WEEK

BBQ Salmon
 
Try this fast and easy, great tasting BBQ Salmon Recipe and do something wonderful for your body and your taste buds!!
 
4-6 oz portions of Salmon, skin on (120-180 gm portions)
5-6 sprigs fresh dill
1 whole lemon, sliced
freshly ground pepper, to taste
Heavy duty foil
 
With an olive oil sprayer, grease a piece of foil large enough to make a foil packet. Place the salmon pieces, skin side down, on the foil. Season with pepper to taste. Place 5 or 6 sprigs of fresh dill (depending on the size of your salmon) and cover with lemon slices. Lightly seal packet.
 
BBQ on medium heat 8 minutes or until salmon reaches an internal temperature of 140 degrees F (salmon will continue to cook and meat temperature will rise 5 to 10 degrees after you remove it from the grill).
 
Carefully open the foil packet and remove the salmon with a lifter (the skin will stick to the foil, making it much easier to lift the salmon off the skin).
 
Serve immediately with salad and brown or wild rice.
 
Enjoy!
 

CHEF’S TIP OF THE WEEK

Marinating Tip #3 -  Food can marinate anywhere from 30 minutes to 48 hours, but for best results make sure to marinate meat and poultry for at least 2 hours.  Some marinades loose their effectiveness if marinated more than 24 hours.    

 

 SHOPPING TIP OF THE WEEK

Rain Checks – If the grocery store is sold out of their advertised special, always get a rain check.   Rain checks are usually valid for 30 days from the date you receive it, therefore  you can still get that advertised special on your next shopping trip to that store.