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

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

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

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

Cauliflower Rice and Oven Baked Trout

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Don, our own private Chef, made this the other night and I wanted you to try it as well. It is absolutely yummy.

 

This recipe is for two. If more at your table, just adjust the amounts.

  • 1/2 medium head of cauliflower. cleaned, cored and cut into 2 inch wide florets (makes 2 1/2 cups)
  • 1 large garlic clove, halved and thinly sliced
  • 2 x 6 oz. trout fillets
  • 2 tsp. olive oil
  • salt and pepper to taste
  • 1 tbsp. milk
  • 1 tbsp. butter

Sauce

  • 2 tbsp. honey
  • juice of half a lemon
  • 2 tsp. whole grain mustard
  • 1 tbsp. Ponzu sauce

Mix well and drizzle over the trout when ready to dine.

Preheat oven to 400 degrees. Place cauliflower and garlic in a medium pot and cover with water. Set the pot on the stove on medium-high heat and bring to a simmer, cooking for 10 minutes or until very tender.

When that is cooking, line a cooking tray with parchment paper and set the trout fillets, skin side down and brush each one with 1 tsp. olive oil. Roast for about 12 minutes or until just cooked through.

Drain the cauliflower and with a potato masher, mash it thoroughly.  Cover and keep warm.

To plate, mound the cauliflower equally on each dinner plate. Set the trout fillet on top and drizzle the awesome sauce over. Add any vegetable you like and enjoy. Sure a glass of white wine is a perfect addition.

Bonnie

This post was posted in Dinners, Fish/Seafood

A Really Tasty Shepherd’s Pie (Yummier Now With Subtle Changes)

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This is the 1,829 recipe on my site. Enjoy!

This recipe is great when having company and the meal is more on the casual theme.

This recipe will serve 6, but you can easily double the ingredients to serve 12.

  • 1 tbsp. vegetable oil
  • 1 onion, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1 1/2 lb. ground beef
  • 1 cup beef broth
  • 1 tsp. worchestshire sauce
  • 1 tbsp. tomato paste
  • 1 tsp. chopped fresh rosemary
  • 1 tbsp. Italian parsley
  • 1 cup frozen peas
  • 1 can whole kernal corn (Green Giant is best)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 large potatoes boiled in water along with 1 garlic clove (making garlic mashed potatoes)
  • 1/3 cup butter
  • 1 /4 cup cream cheese
  • 1/4 cup whipping cream

Preheat oven to 375 degrees. In a large pan, heat the oil and add the onion, carrot, and meat. Cook until browned which would take about 10 minutes.

Drain the fat, add the broth tomato paste and herbs, simmering until the juice begins to thicken and then add the peas and corn.

Pour this into a 1 1/2 quart baking dish and set aside.

Cook the potatoes until done. Drain the water and put the potatoes through a ricer, then add the butter, cream cheese and cream. You only need to mix this with a spatula, it is soooo creamy and delicious.

Pile the potatoes over the meat mixture and bake for about 35 minutes until the potatoes are a golden colour around the edges. Sprinkle cheddar cheese over the top before baking.

**NOTE:  July 2023 -Don made this yesterday and we all said how great it was. He laughed and said it was my own recipe and he just made a couple of “adjustments” to it. WOW! it truly is delicious and worthy of praise.

 

 

Bonnie

This post was posted in Dinners, Meats

Spinach Ricotta Cannelloni

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Word of caution: Read through first. It looks long but, believe  as well, it is truly delicious.  Don made it the other day and we did take pics but I didn’t get them posted yet. patience!

Ingredients

Sauce, you do need a lot

  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 tbsp. fresh thyme
  • 1 tbsp. fresh oregano
  • 1/3 cup tomato paste
  • 28 oz. can crushed tomatoes
  • 3 1/2 cups chicken or vegetable broth
  • 1/3 cup white wine
  • 3/4 tsp. salt
  • 1/3 tsp. black pepper
  • 1 1/2 tsp. sugar
  • 2/3 cup roughly torn basil leaves

Filling

  • 1 lb. chopped spinach (I used fresh)
  • 1 lb. full fat ricotta
  • 1/2 cup finely shredded parmesan
  • 1 cup shredded cheese (Mozzarella, Colby, Cheddar, Gruyere, Swiss)
  • 1 egg
  • 1 garlic clove, minced
  • grated nutmeg, just a sprinkle
  • 3/4 tsp. kosher salt
  • 1/2 tsp. black pepper

Cannelloni

  • 18-22 dried cannelloni tubes
  • 1/3 cup finely shredded parmesan
  •  1 1/4 cups shredded Mozzarella
  • basil and parmesan for garnish

To make the sauce, heat the oil in a small pot over a medium high heat. Add the garlic, onion, bay leaf, thyme and oregano. Cook for 3-4 minutes until the onion become translucent.  Add the tomato paste and cook for 1 minute.

Add the wine, increasing the heat to high and let it simmer rapidly for about 2 minutes, until it is mostly evaporated.

Add the tomatoes, stock, sugar, salt and pepper. Stir then simmer on a medium heat for 20 minutes.

Remove the bay leaf and blitz with a stick bender until smooth. Simmer for 1 more minute and remove from the heat. Stir in the basil and cover to keep warm.

Saute the chopped spinach with a little oil to wilt it down and remove excess liquid. Cool down and proceed.

Place the spinach in a bowl with the remaining filling ingredients. Mix, taste it and adjust the salt and pepper as the different cheeses vary in saltiness.

Now the fun begins.

Preheat oven to 350 degrees. Use a baking dish(8.5 x 10.5 inch) as it will hold 20 tubes nicely.

Spread 1 cup of the sauce on the base of the baking dish. Transfer the filling mixture to a piping bag with a large nozzle. You can use a zip lock bag by cutting a hole in a corner that will hold the nozzle and now pipe the filling into each tube and place in the baking dish. Pour the remaining sauce  over all the tubes to cover.

Cover with foil and bake for about 30 minutes. Remove the cover and scatter the parmesan cheese then the mozzarella cheese. Return to the oven, uncovered, and bake for another 15 minutes until the cheese has melted.

Garnish with more parmesan and basil if wanted.

Your family and company will have a wonderful evening and lively conversations. What more could you ask for? Oh, sorry….would you like another glass of wine?

Bonnie

This post was posted in Dinners, Pasta

Pork Loin With Honey Garlic Sauce

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I promise you, this is THE best pork loin. Don made it yesterday and it literally melts in  your mouth. Get ready! Here we go.

  • 2.5-3.5 pork loin roast, fat and skin removed
  • 2 tbsp. olive oil

RUB

  • 1 1/4 tsp. paprika (mild or smoked)
  • 1/2 tsp. brown sugar
  • 1/2 tsp. each garlic powder and onion powder
  • 1/4 tsp. red chili powder (optional)
  • 1 1/4 tsp. coarse salt
  • 1/4 tsp. cracked black pepper
  • 1 tbsp. olive oil

HONEY GARLIC BUTTER SAUCE

  • 1/3 cup golden corn syrup
  • 1/3 cup unsalted butter
  • 1 tsp. garlic powder
  • 2 tbsp. low sodium soy sauce
  • 2 tsp. cider vinegar
  • 2 tsp. red wine vinegar
  • good pinch of salt
  • 1/4 tsp. cracked black pepper

ADDITIONAL

  • 1/3 cup low sodium stock (beef or chicken) or broth
  • 1/3 cup water
  • 2 1/2 tsp. cornstarch

Pat dry pork with a paper towel. Combine 1 tbsp. of oil with the rub ingredients. Season pork, rubbing the mixture into the meat.

Heat remaining oil (about 2 tsp.) in a large pan or skillet over medium heat. Sear pork all over until golden brown, rotating the pork around to avoid burning the spices.

Melt butter in the same pan as the pork was in, scraping up any leftover bits in the pan. Stir in remaining sauce ingredients, bringing to a rapid simmer for 1 minute.

SLOW COOKER

Place seared pork in a 6 qt. slow cooker. Pour sauce over the pork, cover with a lid and cook on LOW setting for 4-5 hours.

Transfer pork onto serving dish and loosely tent with foil. Let rest for 10-15 minutes.

While pork is resting, pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium high heat.

Mix 2 tbsp. of the juices with 4 tsp. of cornstarch. Whisk cornstarch slurry into sauce and let simmer for a good 5 minutes. Note: sauce will thicken as it cooks. Simply thicken to syrup-like consistency.

Slice pork and serve drizzle with the Honey Garlic sauce.

Don served with potato rostis, but you could used mashed potatoes in you prefer.

 

Bonnie

This post was posted in Dinners, Meats

Skillet Fried Chicken

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This is a really nice way to up the ante on chicken for dinner. Don made this last night and it is delicious.

  • 3/4 cup flour
  • 1 tbsp. paprika
  • 1  tsp. salt
  • 1/2 tsp. pepper
  • 3 – 3 1/2 lb. chicken, cut up
  • vegetable oil for skillet
  • pinch each of garlic powder and onion powder
  • 1/2 tsp. Lawery’s seasoning salt
  • 1/3 tsp. baking powder
  • buttermilk for dredging

Dredge the chicken in buttermilk.

In a shallow dish, mix together the dry ingredients.

In a 12 inch nonstick skillet, heat about 2 cups of oil over a medium high heat. Cook the chicken, skin side down,  for about 10 minutes until a light brown. Reduce the heat to low and turn the chicken pieces over. Cook uncovered for about 20 minutes, without turning, until the juices in the thickest pieces, when cut to the bone, run clear. Test the temperature to 165 degrees.

Add some steamed baby potatoes, vegetable and a light salad. YUM!

Bonnie

This post was posted in Chicken/Fowl, Dinners