The Cooking Ladies, Phyllis Hinz and Lamont Mackay, are a dynamic writer and photographer duo who share an appreciation for culture and cuisine. For 20 years, Phyllis and Lamont owned and operated restaurants and a catering company. Their successful food service experiences, along with degrees in English and creative writing, have led them down the road to careers as freelance writers, food and travel bloggers, videographers, restaurant consultants, and authors of nine cookbooks. Their professionalism and high energy make them popular event speakers, food judges, and guests on radio and television. As passionate RVers, Phyllis and Lamont, travel the highways and back roads of North America in a motorhome. View their story THE COOKING LADIES AND THEIR RECIPE FOR SUCCESSFUL RVing on the Guarantee RV Blog:
Check out The Cooking Ladies’ YouTube Channel here for more delicious recipes:
Note: All copyright photographs on this page and in the sidebar are courtesy of The Cooking Ladies.
Here are some wonderful recipes that Phyllis and Lamont have cooked up:
BBQ BEEF KEBOBS
(Makes 3 to 4 servings)
3/8 cup (90 mL) canola oil
3/8 cup (90 mL) cider vinegar
1 1/2 tablespoons (22.5 mL) Worcestershire sauce
1/2 teaspoon (2.5 mL) salt
1/2 teaspoon (2.5 mL) coarsely ground pepper
1 clove garlic, minced
1/2 tablespoon (7.5 mL) dried basil
1/8 teaspoon (0.63 mL) dried crushed red peppers
1 pound (454 g) thick cut sirloin steak
Combine the canola oil, cider vinegar, Worcestershire sauce, salt, pepper, garlic, basil and crushed red peppers in a bowl. Mix well.
Cut the sirloin steak into 1-inch (2.5 cm) cubes.
Place the marinade in a large Ziploc bag or flat covered dish. Add the cubed beef. Toss and shake the beef to coat every piece with the marinade. Refrigerate for 12 to 24 hours.
Remove the beef from the marinade. Discard the marinade. Thread the beef cubes on metal skewers without squeezing the pieces too tightly together.
Preheat the barbecue on high for 10 minutes then turn the heat down to medium-high. Oil the grate.
Grill the beef for about 10 to12 minutes, or until cooked the way you like it, with the lid closed, turning the kebobs every few minutes to brown the meat on all sides.
LEMON-HERBED SWEET & WHITE POTATOES
(Makes 2 servings)
Check out the video for Lemon-Herbed Sweet & White Potatoes on The Cooking Ladies’ YouTube channel for a complete demonstration on how to make this recipe.
1 medium white potato, unpeeled
1 medium sweet potato, peeled
1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) fresh lemon juice
1/2 tablespoon (7.5 ml) dried rosemary, crumbled
1/8 teaspoon (.63 ml) pepper
1/8 teaspoon (.63 ml) salt
heavy duty aluminum foil
1/4 teaspoon (1.25 ml) olive oil
Cut the unpeeled white potato into 1/4-inch-thick rounds.
Cut the peeled sweet potato into 1/4-inch-thick rounds.
In a bowl mix the olive oil, lemon juice, rosemary, pepper and salt. Set aside.
Place a large piece of heavy-duty aluminum foil on the counter. Drop the 1/2 teaspoon of olive oil onto the centre of the foil and spread it over the center of the foil.
Create a row of potato slices in the middle of the foil with alternating white and orange-colored slices.
Brush the oil, lemon, and herb mixture over the sliced potatoes. Let the mixture trickle between and around the potato slices. Seal the foil around the potatoes leaving an air pocket inside for steaming.
Preheat the barbecue on high for 10 minutes. Turn the heat down to medium and place the potato package on the grate.
With lid closed, grill the potato package for 20 to 25 minutes or until the potatoes are soft.
Turn the package over half way through the grilling time.
GRILLED MARINATED CHICKEN TENDERS
(Makes 4 to 5 servings)
1/4 cup (60 ml) canola oil
1 cup (250 ml) white vinegar
1/3 cup (80 ml) barbecue sauce
1 tablespoon (15 ml) dried rosemary
1 teaspoon (5 ml) dried thyme leaves
2 teaspoons (10 ml) garlic powder
12 large chicken tenders
Combine the canola oil, white vinegar, barbecue sauce, rosemary, thyme, and garlic powder in a bowl. Mix well.
Place the chicken in a container with a lid.
Pour the marinade over the chicken. Cover. Shake well to coat the chicken with the marinade.
Refrigerate and marinate for 4 to 5 hours. Turn the chicken several times while marinating.
Grill over medium heat until the chicken tenders are browned and cooked through.
BACON & MOZZARELLA STUFFED FRENCH TOAST
(Makes 2 servings)
1/2 loaf unsliced Italian or French bread
4 slices cooked bacon, cut in half
1 1/2 ounces (43 g) low-fat mozzarella cheese, thinly sliced
2 large eggs
1/2 cup (120 ml) orange juice
1 tablespoon (15 ml) grated orange peel, chopped fine
2 tablespoons (30 ml) margarine
Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.
Stuff each pocket with a layer of half the bacon and half the mozzarella cheese. Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.
Whisk the eggs, orange juice and orange zest in a bowl.
Melt the margarine in a non-stick frying pan over medium heat.
While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both sides.
Fry the bread slices on each side until they are golden brown and no longer moist.
Serve the stuffed French toast with maple syrup.
Recipe from The Cooking Ladies RECIPES FROM THE ROAD Cookbook
HOT PEPPER JELLY BRIE
(Makes 2 to 4 servings)
2 teaspoons (10 ml) olive oil
1/2 teaspoon (2.5 ml) dried oregano
1 tablespoon (15 ml) blanched almond slices
1 brie wheel (125 g)
2 teaspoons (10 ml) hot pepper jelly
Combine the olive oil and oregano in a small bowl. Set aside.
Crush or chop the almond slices into small pieces. Set aside.
Cut the top skin off the brie wheel. Brush the top, bottom and the sides of the brie wheel with the olive oil mixture.
Spread the hot pepper jelly on top of the brie. Sprinkle the crushed almonds over the jelly.
This recipe can be finished in a countertop oven or on the grill.
For an oven: place the brie in the center of a square of parchment paper larger than the brie wheel that has been folded over several times to give it stability.
Heat the brie at 350° F for 5 to 10 minutes until it is soft and hot but not melted.
On the grill: place the brie in the center of a square of a double layer of heavy-duty aluminum foil. Make sure that the aluminum foil square is larger than the brie wheel.
Preheat the grill on high for 10 minutes. Turn the heat off on one side of the grill.
Place the brie, on the aluminum foil, on the side of the grill without the heat.
Grill the brie, lid closed, with indirect heat for 8 to 10 minutes or until the cheese is soft and hot.
Serve with crackers.
Recipe from The Cooking Ladies Favorite Happy Hour e-cookbook
Available on the website: http://www.thecookingladies.com/store/books/the-cooking-ladies-favorite-happy-hour-recipes.