Oven Roasted Cauliflower

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This is an amazing side dish to go with steak, chicken or even fish.

  • 1 large  head cauliflower, cut into florets
  • 2 tbsp. olive oil
  • /2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder (optional)

Sauce

  • 1/2 cup cream
  • 5 – 6 tbsp. cheese whiz (yes, this is real)
  • 5-6 tbsp. cream cheese
  • 1/4 cup cheddar cheese
  • 1/4 cup mozzarella cheese

Preheat your oven to 425 degrees.

On a large baking sheet with sides, drizzle the florets with olive oil then season with the salt, pepper and garlic powder (if using). Toss to coat evenly, then spread out, cut side down to maximize surface area for the florets to caramelize.

Bake for 20-30 minutes, just until tender and the edges are caramelized. The amount of time depends on the size of the florets and how tender you like them to be. Reduce oven to 350 degrees.

Make your sauce while florets are cooking,

To make the sauce:

In a small pot add the cream and gradually heat (do not let boil) and stir in the two soft cheeses then the cheddar and mozzarella cheeses. Once cooked add to the casserole by drizzling the sauce over the top, mix well and return to oven (now 350 degrees) for about 10 minutes, until bubbly.

Serve and everyone will beg for more an declare this is the best sauce they have ever had.

 

Bonnie

This post was posted in Dinners, Vegetable dishes

The Best Marinade For Chicken

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This is an awesome marinade for chicken. You will want to keep it on hand.

  • 1/2 cup extra virgin olive oil
  • 1/2 cup Balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 3/4 cup brown sugar
  • 2 tsp. dried rosemary
  • 2 tbsp. Dijon mustard
  • 1 1/2 tsp. salt
  • 3/4 tsp. black pepper
  • 2 tsp. garlic powder
  • 6 chicken breasts

Combine all marinade ingredients in large mixing bowl and whisk together. Remove 1/2 marinade for basting later.

Place chicken in a large resealable bag and pour marinade over the top. Seal the bag and massage the chicken.

Refrigerate chicken for about 4-6 hours.

To Grill

Preheat to medium high heat and lightly oil the grates.

Remove the chicken from the marinade, allow the excess to drip off. Grill for 5-6 minutes each side or until cooked through.

Baste occasionally with the reserved marinade.

 

Serve with a salad, baked or mashed potatoes or rice. Your choice. Yummy!

Bonnie

This post was posted in Archives, Chicken/Fowl, Dinners

Quick and Easy Chicken a la King

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This is for a ‘left over cooked chicken’ meal. Mid week and needing a fast dinner, this is it.

  • 1 tbsp. butter
  • 1 medium red bell pepper, chopped to make 1 cup
  • 1 can Campbell’s condensed Cream of Mushroom soup
  • 1/2  cup milk
  • 1 1/2 cups cubed cooked chicken
  • 1/2 cup frozen peas

Heat butter in 3 quart pot over medium heat and cook the peppers until tender.

Stir in the soup, chicken and peas cooking until hot. Serve over cooked rice.

Yum and I told you it was quick and easy.

Bonnie

This post was posted in Archives, Chicken/Fowl, Dinners

The Best Balsamic Vinaigrette Recipe

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Don made this and we think he should bottle it and sell it. it is, beyond any doubt, the best to put on your salad.

  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. finely ground black pepper
  • 1 large clove minced garlic
  • 2 tablespoon balsamic vinegar
  • 2/3 cup extra virgin olive oil

In a small blender add the honey, balsamic, mustard, salt, pepper and garlic and add the  oil in  a slow drip to emulsify. Continue until the dressing is fully emulsified.

Store in a jar with a lid and refrigerate. Shake well before serving.

 

You will make this time and time again.

Bonnie

This post was posted in Salad Dressings

Dutch Oven Beef Stew

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Okay, I know it has been awhile since I put on a new recipe out there but summer was spectacular. So in my defense – here we go.

  • 2 – 2  1/2 lbs. of stewing beef  cut into 1-1 1/2 inch cubes
  • 1/2 cup flour
  • 1 tbsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 4 tbsp. vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 1 cup red wine
  • 2 tbsp. red wine vinegar
  • 6 cups beef broth
  • 2 bay leaves
  • 5-6 baby carrots, peeled and cut into discs
  • 2-3 large russet potatoes, peeled and cut into 3/4 inch pieces
  • 1 small turnip, peeled and cut into 3/4 inch pieces
  • 2 celery stalks
  • 1 tbsp. Worcestershire sauce
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 sprig basil
  • 1 sprig oregano and tie these together
  • 2 cups frozen peas

Method to proceed

  1. Season beef all over with salt and pepper and then toss with flour
  2. Brown in hot oil a few at a time on all sides (approx. 5 minutes each batch) adding more oil, if necessary. Transfer to a plate when done and set aside.
  3. Add onions to the same pan and cook 4-5 minutes to soften slightly and get some colour. Add the garlic in the last minute of cooking.
  4. Stir in tomato paste and cook for 1 minute to increase the flavour.
  5. Deglaze the pan by adding the wine and wine vinegar, scraping down the bottom of the pan to remove any brown bits. Bring to a boil and then reduce the heat to medium high.
  6. Return the meat to the pan along with the broth, bay leaves, carrots, potatoes, celery, Worcestershire and herbs. Bring to a boil, cover and reduce to  simmer for 2-3 hours. The better method is to transfer to a Dutch Oven at 325 degrees and cook the same amount of time.
  7. Season with the salt and pepper, if needed, and add the peas 2-3 minutes before serving.

You and all you serve to will rave about this. It is awesome.

Bonnie

This post was posted in Meats

Shepherd’s Pie As Only Don Can Make

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Okay, this is usually attributed to the Irish and Don being anything but, made this the very best totally comfort food you might wish for. Irish or not!

  • 1 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, peeled and finely chopped
  • 3/4 tsp. salt, divided
  • 1/2 tsp. black pepper, freshly ground
  • 1 /2 lbs. ground beef
  • 1 1/2 tbsp. Worchestershire sauce
  • 2-3 tbsp. tomato paste
  • 1 tbsp. fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp. fresh thyme, chopped (or 1 tsp. dried)
  • 1/4 tsp. red pepper flakes
  • pinch of nutmeg
  • 2 tbsp. flour
  • 1 1/2 cups beef broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn

In a large iron cast pan, heat the olive oil, adding the onions and saute until they begin to soften, which should be about  5 minutes. Add the garlic and cook for 30 seconds.

Add the carrots and cook an additional 5 minutes. Transfer to a bowl and set aside.

Add the beef to the pan and break up with a wooden spoon. Season with salt and pepper and mix with the onion mixture, stirring and cooking until the beef is browned. About 10 minutes.

Add the spices, tomato and worchestershire sauces, stirring to combine. Sprinkle the flour over the top and cook until the mixture is equally dispersed.

Now add the broth and cook for a couple of minutes until almost absorbed. Now stir in the peas and corn. Remove from the heat and allow to cool down.

 

Topping

  • 3-4 large potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • pinch of salt
  • 1/4 cup sour cream
  • 3/4 cup cheddar cheese

Cook until done , drain and press through potato ricer. Add the remaining ingredients and mix well.

Place the meat mixture in a casserole dish and spread the topping over the top. Top with shredded cheddar cheese.

Bake in 375 oven for 45 minutes. You may wish to place this on a cooking tray so the filling won’t drip over.

Bonnie

This post was posted in Dinners, Meats

Don’s Hollandaise Sauce

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I have raved about this sauce of his, but give it a go, you will use it on almost everything…..true. All you have to do is read some of my raves.

  • 3 egg yolks
  • pinch of salt
  • pinch of sugar
  • 3 drops of Tabasco sauce
  • pinch of dry mustard
  • juice of half a fresh lemon
  • 3/4 cup butter

Combine the first six items n a blender on high to mix. Microwave the butter until melted.

Turn blender on high an SLOWLY add the butter in a steady stream until it has all been added. When reheating, use only hot water, not boiling. You do not want to curdle the eggs.

Place an egg on each muffin half and ladle the sauce on top. Garnish with a wedge of melon or star fruit. Enjoy!

If no one is watching…you will want to lick your plate.  Yes you will.

 

Bonnie

This post was posted in Breakfasts, sauces/syrups

Chicken in a Creamy White Wine Sauce

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Oh my! If you want a dinner to die for, this is it. Don made this last night and you could lick the plate (your Mom won’t let you). It is super delicious.

  • 2 large chicken breasts
  • salt and pepper to taste
  • 1/4 tsp. garlic powder
  • small bowl of flour for dredging
  • 1 tbsp. olive oil
  • 4 tbsp. butter, divided
  • 1/2 cup dry white wine
  • 1/3 cup chicken broth
  • 1 pinch of Herbs de Provence (or Italian seasoning)
  • 1/2 cup heavy whipping cream

Cut the chicken breasts in half lengthwise to make them thinner in size. Sprinkle with salt and pepper, garlic powder and then dredge in the flour to coat.

Add the olive oil and 2 tbsp. of the butter to a skillet on medium-high heat. Once the pan is hot, add the chicken and cook for about 4-5 minutes per side until golden in colour. Take the chicken out of the pan and set aside. They should not be fully cooked yet.

Add the wine and broth to the pan and leave it to bubble for about a minute. Scrape bottom of the pan to loosen any bits. Now add the remaining butter and seasoning to the pan and continue to simmer for about 2 minutes.

Add the cream and chicken back to the pan. Reduce the heat to medium and cook for a further 5 minutes until the thicken is cooked through and the sauce has thickened up a bit.

Add some green beans, cauliflower or even beets and you have an awesome meal.

 

Bonnie

This post was posted in Archives, Chicken/Fowl, Dinners

Shrimp Cakes By Don

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We had some spot prawns (huge) in the freezer and Don thought these could be as tasty as his Crab Cakes. Well, everyone, it works and they are fabulous. Served with a lovely Bearnaise sauce, rice and micro greens. it was perfect.

  • 1 pound raw spot prawns, peeled and deveined
  • 3/4 cup saltine cracker crumbs
  • 3 tbsp. sliced shallots
  • 1/2 tsp. salt
  • 1/4 tsp.  pepper
  • 2 eggs
  • 1 tsp. lemon zest
  • 4 tbsp. olive oil
  • 1/4 tsp. Dijon Mustard
  • pinch of Old Bay seasoning

Optional: sour cream and lemon wedges for serving,

Place shrimp in bowl of food processor and pulse coarsely only. Do not make a paste.

Transfer to a bowl and add the saltine crumbs, salt, pepper, eggs and lemon zest, stirring gently to combine. Now form into 6 cakes.

Heat the olive oil in large pan over medium high heat. Add the shrimp patties in  single layer and cook for 4-5 minutes each side or until golden brown.

Bearnaise Sauce

  • 1/4 cup white wine vinegar
  • 1/2 cup white wine
  • 2 shallots chopped
  • 1 sprig fresh tarragon
  • 4 egg yolks
  • 3/4 cup butter, melted and cooled
  • 1 tbsp. chopped fresh tarragon
  • salt and pepper

In a blender add eggs, vinegar, white wine, shallots and tarragon.

Slowly add melted butter until emulsified.  Remove from blender and add pinch of salt and pepper.

When serving, top with a sprinkle of chopped tarragon.

Serve over a mound of rice, topping with bearnaise sauce or sour cream, adding a small bunch of micro greens and have a glass of chilled white wine.

Bonnie

This post was posted in Archives

Easiest Macaroni and Cheese Ever

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Believe me, this is not the usual recipe I make, but it is good, fast and easy. We did enjoy it.

  • 3 cups whole milk
  • 3/4 cup heavy cream
  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 lb. good cheddar cheese, shredded, for a much better flavour (not cheese slices for sandwiches)
  • 1/4 lb. Monterey Jack cheese
  • 1/4 lb. Brie, outer skin removed and discarded.
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. kosher salt
  • pinch white pepper
  • 1 tsp. dry mustard
  • pinch cayenne
  • pinch freshly grated nutmeg
  • 1 lb. macaroni (elbow) noodles

Crumb Topping

  • 1/4 cup bread crumbs
  • 1/4 cup finely shredded cheddar cheese
  • 1/4 tsp. paprika
  • 1/2 tbsp. melted butter

Preheat oven to 375 degrees.

Bring a large pot of water to the boil and keep hot until ready to cook your pasta.

In a sauce pan, bring the milk and cream to scalding but not boiling and in another sauce pan melt the butter and add the flour, cooking for about 3 minutes.

Slowly add the hot milk to the flour mixture, whisking all the while to attain a smooth sauce.

Now add the pasta to the hot water, cooking for 3 minutes or whatever the pasta instructions say, cook 3 minutes less. They will continue to cook in the oven.

Now add the 3 cheeses to the white sauce and stir with a wooden spoon until all melted and smooth.

In a small bowl, add the balance of the seasonings and add a drop or two of water to make a slurry and add to the sauce, whisking well.

Drain the pasta and add to the sauce and stir gently. Add together all the topping ingredients and mix well.

Spray a 9 inch square pan and pour in the pasta. Sprinkle the topping over the surface and bake now for 25-30 minutes until hot and bubbly.

Add a green salad, glass of wine and enjoy.

Bonnie

This post was posted in Dinners, Pasta

Great Italian Tomato Sauce

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Kelly was coming for dinner the other night, so Don made this up and believe me, this is awsome. Much nicer than most tomato sauces.

  • 1/4 cup extra virgin olive oil
  • pinch of red pepper flakes
  • 2 crushed garlic cloves
  • 3/4 chopped onion (optional)
  • 1 tsp. fresh chopped oregano, divided
  • 1 tbsp. chopped fresh basil, divided
  • 1 tbsp. chopped fresh mint, divided
  • 1 tbsp. fresh Italian parsley,
  • 1 tsp. sugar
  • 1 tp. salt
  • 1/4 tsp. freshly ground pepper
  • 28 oz. can of San Marzano whole tomatoes or 1/2 quart freshly canned garden tomatoes
  • 1/4 cup grated Asiago cheese
  • 2 tbsp. butter

Before you begin, pour the tomatoes into a bowl and crush with your hand. Don’t break them up too small, just large chunks or zap in your blender for a smooth sauce, like I did.

In a large, heavy bottom pot with lid, pour in the olive oil and add the pepper flakes, garlic, onion, most of the oregano, basil and mint,(save a little of each for the end), sugar, salt and pepper. Turn on the burner and slowly bring to hot. When the onions begin to cook, stir for 5 minutes.

Remove the pot from the burner  and add the tomatoes. Turn the heat to medium and stir until they begin to boil. Reduce to simmer, cover and simmer for 90 minutes.

After 90 minutes, remove from the heat, add the reserved herbs and cheese. Add the butter to round out the flavours. Stir again and serve.

In a word: AWESOME

Bonnie

This post was posted in Archives