Island Kitchen Party

will be adding more goodness soon...

1 4lb fryer Chicken 4 carrots peeled and cut into 3/4" slices 4 celery cut into 3/4"slices 1 large onion chopped 10 cups water salt and pepper to taste 1- remove giblets from chicken, place chicken, celery,onion and carrots in a large stock pot add water bring to a boil, 2-cover pot wit lid and reduce heat to low and simmer for 1 hour. 3-Remove the chicken and set aside until cool enough to handle, remove the skin and remove the chicken from the bones, discard the bones and skin. 4- cut the chicken into bite size pieces return the meat to the pot along with 1 cup egg noodles heat until noodles are cooked

A cool contest going on here on our small Island called Porktoberfest. Different restaurants compete http://www.peiporktoberfest.ca/restaurants I love sausages so I am thinking about joining the Home chef challenge. I am going to use all locally sources ingredients Have a few tasty ideas stay tuned for my creation.

I love shopping local, I shop for produce at the Charlottetown Farmers’Market . and at roadside stands all summer, I'm so happy that I discovered Bluefield Natural Products for Island beef, pork and chicken all grown natural and organic. At Bluefield they sell these amazing marinated steaks, I am hooked on the 3 pepper and the Monteral spice. I use the Monteral steak in my Philly's I slice it against the grain as thin as i can stir fry in a bit of butter and with some red and green pepper and onion, top it with some ADL Cheddar and Mozzarella cheese served on a hot dog roll baked at buns and things yum yum yum

From Cari's Kitchen 2 lbs White mini potatoes, halved 1 tsp Olive oil 1 red onion, peeled and chopped 1 tbsp Balsamic vinegar 1/2 cup Pesto Sauce 1/4 Parmesan cheese Cook potatoes until fork tender Meanwhile, heat oil in a skillet over medium high heat. Sauté onions until tender, about 3 minutes. Add cooked potatoes and cook long enough to get a golden crust Transfer to a bowl and while hot add the pesto sauce and Parmesan cheese toss to coat. Season with salt and pepper. Garnish with fresh basil.

From Cari's Kitchen 2 Tablespoon taco seasoning mix 1 Tablespoon olive oil 1/2 teaspoon cumin 2 - garlic cloves, minced 4 - fresh chicken leg quarters I prefer breast In a small bowl, add taco seasoning, olive oil, cumin and garlic. Stir until smooth. Rub spice mixture evenly over chicken. Let chicken stand 5 to 10 minutes or cover and refrigerate up to 8 hours. Preheat grill to medium-high, On the grill, lay on the chicken and cover. Cook for 25 to 30 minutes or until done (turn occasionally)