cooked cedar plank rainbow

fresh cedar plank rainbow

Dan went fishing on Sunday with a friend who has lived in the area all his life & knows exactly when & where the fish bite. Sure enough, Dan came home with two rainbow trout that we promptly cooked for dinner!

DSC04406

We soaked a couple of cedar planks in water for about an hour and heated them up in our kamado smoker for a couple of minutes.

BBQ Sauced rainbow

We then lay the fish fillets across the planks and sprinkled them with some Kootenay Spice Lemon Garlic Pepper and some fresh dill.

Smoking rainbow

A few minutes smoked at high heat, followed by a layer of BBQ sauce and a few more minutes on the grill (12 minutes of cooking all together), we were enjoying some delicious, fresh rainbow trout.

cooked cedar plank rainbow

Just one more reason we love living in the West Kootenay!

finished pizza stuffed chicken breast

pizza stuffed chicken breasts

finished pizza stuffed chicken breast

Today we are sharing with you our recipe for pizza stuffed chicken breast. Yes you read that right, pizza stuffed chicken breast! A delicious and different way to prepare your chicken.

You will need:

6 chicken breasts (skinless, boneless)
1 red pepper, sliced into thin strips
1 cup mozzarella cheese, cut into thin strips
1 prepared Kootenay Spice salami or 1 package sliced pizza meat
1 can tomato paste
Kootenay Spice Italian Seasoning
Toothpicks
½ cup bread crumbs or crushed crackers

pizza stuffed chicken filling

You can also add things like pineapple or olives, but the more stuffing you have, the harder it is to roll and keep everything together.

First of all, you need to pound out the chicken breasts. The easiest way to do this is put the breast between two pieces of saran wrap and pound it out with a blunt, heavy object. We use a rolling pin, but a heavy pan will work too.

pounding chicken

Be careful not to pound the chicken too thin or it will fall apart when you roll everything together.

Preheat your oven to 400˚F.

sauced chicken breast

Once all of the chicken is pounded thin, we can start rolling them up. Spread a thin layer of tomato paste over one of the chicken breasts and sprinkle it with Kootenay Spice Italian Seasoning.

filling chicken roll

Place the cheese, pepper and Salami or pizza meat on the breast. Salami made from Kootenay Spice Salami Cure is ideal for this recipe, however we were fresh out and ended up with store-bought pizza meat instead. Roll the breast so that everything is on the inside of the roll and close with a few toothpicks. If you have lots of stuffing, it is easier to fold the breast in thirds instead of rolling it. Set the rolls aside on a cutting board or cookie sheet, not into your baking dish yet.

Once all of your rolls are done, drizzle on a bit of olive oil and coat in breadcrumbs. We generally coat one side, flip the rolls over and coat the second side. Do not do this step in the same pan you are using to bake the rolls, as the bread crumbs will burn and stick to your pan and be a royal pain for clean up later.

pre cooked pizza stuffed chicken rolls

Once they are breaded you can put the chicken rolls into a large baking pan. Cook for about 30 minutes, until the cheese is melting and the rolls have reached an internal temperature of 165˚F. Let cool and set for a few minutes before serving.

finished pizza stuffed chicken breast

And there you have it, delicious pizza stuffed chicken breasts! Enjoy!

spring has sprung

greenhouse gardens

Spring has officially sprung and we at Kootenay Spice could not be happier! We are very fortunate to have such a long gardening season in the West Kootenay. We can plant in the ground around mid-May and we harvest well into October, sometimes even into November!

tulips

Our crocuses have come and gone, daffodils are in full bloom and tulips are just about ready to bloom! Above is one of our faourite shot of some tulips from a couple of years ago.

4x10 garden

For the past few weeks, we have been prepping our yard for what we anticipate to be our best season ever. Shannon’s dad was in town in early April and generously helped us set up our greenhouse and build 4 new garden beds; two 4’x10’ in the yard plus a 3’x9’ and 3’x6’ in the greenhouse. These were in addition to a 4’x10’ that we built a couple of years ago! A little bit of compost and a truckload of quality soil later, we are excited to get planting!

two 4x10s

Do you enjoy gardening? What are your favourite things to plant? Veggies? Flowers? Herbs?

greenhouse

hot spinach salad - cropped

hot spinach salad

We absolutely love using spinach in the Kootenay Spice Kitchen. We use it as a replacement for lettuce in many dishes including Caesar salads, on burgers, pizzas and so much more. You may recognize this salad from our salmon steak and spinach salad post a few weeks ago.

hot spinach salad

To make this hot spinach salad you will need:

1 bag baby spinach (250g/9oz)
2 strips bacon, cooked and chopped
3 mushrooms, sautéed and chopped
½ small red onion, chopped into thin strips
2 tablespoons pine nuts
¼ cup water

When we make our hot spinach salad, we like to mix the cooked spinach with fresh, crisp spinach. It is important to not overcook the spinach, it cooks very quickly.

Heat the ¼ cup of water in a deep frying pan. Put half of the spinach in the pan and cover with a lid for 30 seconds. Stir and cover for another 15 seconds. Repeat if necessary.

When the spinach is just beginning to wilt, remove from the pan and place in a non-metallic bowl. Stir in the remaining spinach, bacon, mushrooms, onions and pine nuts.

Sometimes we also like to add strawberries, pomegranate arils, feta cheese and/or a tablespoon of balsamic vinegar. There are endless options for how you can jazz this one up a bit! Let us know what you like to add to your spinach salad!

salmon & spinach salad