Evelyn Chartres Author
Main Dishes – Page 2

Cognac and Molasses Marinade

A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled then cut up into tender bite-sized pieces.

This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.

Ingredients

  • ¼ cup (60 ml) of molasses
  • ¼ cup (60 ml) of  cognac
  • 2 tablespoons (30 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air before sealing bag.
  3. Place in the fridge for at least three (3) hours or preferably overnight.  Mix contents of bag occasionally.
  4. Grill chicken until meat is cooked throughout.  Baste with remaining marinade to enhance flavour.
  5. Cut up chicken breasts into bite-sized pieces. Ready to serve.

Tartiflette au Brie

A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or served up as a side. This recipe is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.

I have difficulty finding Reblochon cheese in local stores, so I opt to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make slicing and removing the rind from the cheese easier.

Ingredients

  • 1½ pounds (680 g) of potatoes
  • ½ pound (225 g) of sliced bacon
  • ½ cup (120 ml) of minced onions
  • 2 cloves of garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • ½ cup (120 ml) of dry white wine
  • ½ pound (225 g) of brie or camembert (divided)

Instructions

  1. Pre-heat oven to 350°F (180°C).
  2. Peel and cut potatoes into small cubes. Heat in the microwave on high for 3 to 6 minutes until soft. Immerse in water and set aside to prevent discolouration.
  3. Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat and set aside.
  4. Oil pan, add onions and garlic. Sauté until browned.
  5. Add bacon and wine, cook for five minutes while stirring occasionally.
  6. Add potatoes, mix then season with salt, pepper and herbs.
  7. Remove from heat and divide.
  8. In a baking dish place first half of mixture and cover with slices of brie.
  9. Repeat for second layer of mixture and cover with remaining slices of brie.
  10. Place in the oven for about 20 minutes or until hot and bubbling.

Honey Mustard Glazed Ham

Ham, honey and mustard, can there be a better combination of flavours? This recipe requires very few ingredients and can easily become a family favourite!

Ingredients

  • 1 cup (235 ml) of brown sugar
  • ½ cup (120 ml) of honey
  • 2 tablespoons (30 ml) of mustard
  • 1 cup (235 ml) of water
  • 2 to 4 pounds (900 – 1800 g) of cooked half ham

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine first three ingredients in a bowl and set aside.
  3. In shallow roasting pan, add water and ham cut side down.
  4. Cover exterior of ham in glaze and cover loosely with tin foil.
  5. Place in the oven and cook until internal temperature reaches 140°F (60°C).
  6. Baste ham with remaining glaze periodically.
  7. Remove foil roughly 30 minutes prior to ham reaching internal temperature.
  8. Remove ham from oven and let stand, covered for 10 to 15 minutes.
  9. Carve up as desired before serving.

Spinach and Mushroom Lasagna

Lasagna and the multitude of variants seems to be a staple for many families. While this variant does not have feature a meat layer, it makes up for it with flavour. The sautéed mushrooms, spinach and Ricotta cheese come together to create a delicious ready-to-serve meal!

This recipe feeds 4 to 6 people.

Ingredients

  • 8 to 12 of Lasagna noodles
  • 1 cup (235 ml) of shredded mozzarella cheese

Sauce Layer

  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • ½ teaspoon (2.5 ml) of cumin
  • ½ cup (120 ml) of finely chopped onions
  • ½ cup (120 ml) of chopped roasted red pepper
  • 2 cloves of garlic (5-10 g) pressed
  • 22 fluid ounces (640 ml) of diced tomatoes (drained)
  • 8 fluid ounces (250 ml) of tomato sauce (divided)
  • ½ teaspoon (2.5 ml) of Italian seasoning

Cheese Layer

  • 16 ounces (450 g) of Ricotta cheese
  • ¼ cup (60 ml) of grated parmesan cheese
  • 2 large egg whites
  • 4 tablespoons of breadcrumbs
  • 5 ounces (140 mg) of chopped spinach.

Instructions

  1. Prepare noodles according to package instructions. Drain and rinse before setting aside.

Sauce Layer

  1. Using a well-oiled skillet add mushrooms and cumin. Sauté under medium-heat until mushrooms begin to brown.
  2. Add onions, red pepper and garlic to the skillet. Sauté until onions are transparent.
  3. Add diced tomatoes and tomato sauce to the skillet. Save 2 teaspoons (30 ml) for later.
  4. Add Italian Seasoning and simmer for 10 to 15 minutes. Stir occasionally.
  5. Remove from heat and set aside.

Cheese Layer

  1. Carefully drain spinach and add to a large bowl.
  2. Add ricotta cheese, parmesan cheese, egg whites, bread crumbs to the bowl.
  3. Mix until you have a consistent finish at set aside.
  1. Pre-heat oven to 350°F (180°C).
  2. Use remaining two tablespoons (30 ml) of tomato sauce to coat the bottom of stoneware casserole dish or pan.
  3. Layer three noodles at the bottom making sure they overlap slightly. Cover with half of the cheese layer.
  4. Layers three noodles to they run perpendicular to the earlier layer, ensuring they overlap. Cover with half of the sauce layer.
  5. Repeat previous two steps to make up remaining layers.
  6. Top with shredded mozzarella cheese then place in the oven.
  7. Bake for 45 minutes, remove from oven and let stand for 10 minutes.
  8. Cut into appropriately sized slices. Ready-to-serve.

Italian Porketta

A tasty combination of pork and seasonings. While the roast itself has great flavour, it can also be served with a rich hunter sauce, roast potatoes and some tasty greens.  This recipe is easy to prepare, is sure to be a crowd pleaser!

Ingredients

  • 2 pounds (900 mg) of pork tenderloin
  • 3 tablespoons (45 ml) of dill seed
  • 1 tablespoon (15 ml) of fennel seed
  • 1 teaspoon (5 ml) of lemon pepper
  • 1 teaspoon (5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of onion powder
  • ¼ teaspoon (1.25 ml) garlic powder

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine seasonings and used to coat the roast.
  3. Roast in a shallow pan for 45 minutes or until internal temperature reaches 160°F (71°C).
  4. Let roast rest for 5 minutes before carving. Ready to serve.