Evelyn Chartres Author
Main Dish

Chicken Tetrazzini with Roasted Red Peppers

A straight-forward recipe that combines noodles, chicken, mushrooms, cream, sherry, and red peppers to create a ready-to-serve dish. This cream based dish is sure to be a crowd pleaser!

Ingredients

  • 6 ounces (180 g) of egg noodles
  • 1 pound (450 g) of chicken breast
  • 3 tablespoons of butter
  • 10 fluid ounces (285 ml) of canned sliced mushrooms
  • ½ teaspoon (2.5 ml) of cumin
  • 2 cloves (5-10 mg) of garlic pressed (Optional)
  • ¼ cup (60 ml) of flour
  • 1 cup (240 ml) of chicken broth
  • 1 cup (240 ml) of heavy cream
  • 2 tablespoons (30 ml) of dry sherry
  • ¼ cup (60 ml) of fine chopped roasted red peppers
  • 1 teaspoon (5 ml) of Italian seasoning
  • ½ cup (120 ml) of grated Parmesan (Optional)

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill and spice chicken according to preference. Cut into cubes, and set aside.
  3. Melt butter in a large saucepan (1.4 quarts or 1.3 litres) over medium heat.
  4. Add mushrooms and cumin then sauté until browned.
  5. (Optional) Add garlic and sauté for about a minute.
  6. Stir in flour; whisk until smooth.
  7. Add broth and bring to a boil.
  8. Blend in cream and sherry. Allow sauce to thicken.
  9. Add red pepper, chicken, and Italian seasoning. Allow peppers to warm up.
  10. In a large bowl, mix pasta with sauce. Ready-to-serve.
  11. (Optional) Sprinkle with Parmesan for a burst of flavour.

Peppercorn and Dijon Steak Sauce

A steak sauce that is easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for an extra kick!

Ingredients

  • 2 cloves (5-10 g) of garlic
  • 2 tablespoons (30 ml) of finely minced onions
  • ⅓ cup (80 ml) of mayonnaise
  • ⅓ cup (80 ml) of Dijon mustard
  • 3 tablespoons (45 ml) of red wine
  • ½ teaspoon (2.5 ml) of  Italian seasoning
  • Peppercorn to taste

Preparation

  1. Sautée garlic and onions over medium heat, until onions are transparent. For more flavour, allow onions to brown.
  2. In a soup bowl, mix garlic, onions, mayonnaise, mustard, red wine, and Italian seasoning. Stir until you have a consistent finish.
  3. Refrigerate until needed.
  4. Serve on top of steak. Add peppercorn to taste for an extra kick!

Swedish Meatballs

Swedish meatballs are a de-facto comfort food. This recipe opts to bake the meatballs in the oven so they remain intact during cooking. These seasoned meatballs, coated in sour cream, can really brighten the mood at the table and is sure to become a family favourite!

This recipe feeds 6 to 8 people.

Ingredients

  • 1⅛ cup (265 ml) of dry bread crumbs
  • 1 cup (235 ml) of heavy cream
  • 2 tablespoons (30 ml) of butter (divided)
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves (5-10 g) of crushed garlic
  • 1 pound (450 g) of ground beef
  • ½ pound (225 g) of ground pork
  • 1 tablespoon (15 ml) of Herbes de Provence or Italian Seasoning (divided)
  • ¼ teaspoon (1.25 ml) of ground allspice
  • Salt and Pepper to taste
  • 1 cup (235 ml) of beef broth
  • 1 cup (235 ml) of sour cream
  • 2 tablespoons (30 ml) of flour

Preparation

  1. Pre-heat oven to 325°F (165°C).
  2. In a small skillet, melt 1 tablespoon (15 ml) of butter. Add onions and garlic then sauté until onions are transparent.
  3. In a large bowl, mix bread crumbs and cream. Then quickly add onions, garlic, beef, pork, 2 teaspoons (10 ml) of herbes, salt and pepper.  Kneed the contents until you have a consistent texture.
  4. Using a heaping tablespoon of meat, roll into meatballs. Place meatballs on greased 17×11 inch (44×28 cm) pan or cookie sheet. Space them out to fit approximately 40 meatballs.
  5. Place in the oven and bake for 25 to 30 minutes or until the centre is no longer pink. On occasion, roll the balls to prevent them from cooking on only one side or sticking to the pan. Once cooked, set aside.
  6. In a large saucepan on medium-high bring broth to a boil. Reduce to low once it comes to a boil.
  7. Combine sour cream and flour into a small bowl then mix well. Stir mixture into the broth, then cook for five minutes while stirring constantly. Do not bring to a boil.
  8. Add meatballs and cook for five minutes. On occasion, place a lid on the saucepan then shake the contents so every meatball gets evenly coated.
  9. When complete, garnish with remaining herbes and serve.

Dijon and Maple Salmon

In la Belle Province, maple syrup is a major industry and a frequent contributor to breakfasts in my family. Over time, this ingredient has migrated for use other meals, and this recipe is a prime example.

This recipe is a delightful combination of Dijon mustard, maple syrup, sweet onions and garlic. Once baked, it creates a heavenly fusion of flavour. Sweet and tangy, every bite is different from the last. Love it!

This recipe feeds 2 people.

Ingredients

  • 8 ounces (225 g) of salmon fillet(s)
  • ½ teaspoon (2.5 ml) of butter
  • ⅓ cup (80 ml) of Dijon mustard
  • ⅓ cup (80-100 ml) of maple syrup
  • 2 cloves (5-10 g) of finely chopped garlic
  • 1 tablespoon (15 mg) of finely chopped sweet onion
  • ¼ teaspoon (1.25 ml) of dill seeds
  • Salt and Pepper to taste

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Filet fish into a ¼ inch (0.6 cm) thick slices then pat dry.
  3. Butter both sides of the filet then site aside.
  4. In a bowl, mix mustard and maple syrup until you have a consistent finish. Taste to confirm that you have the right balance of sweet and tangy. Generally, you can adjust by adding more maple syrup.
  5. (Optional) Tear some aluminum foil wrap to fit individual pieces, then place in a bowl or plate to create a cavity. This allows to cook on the grill, and keeps individual portions warm until it’s ready to serve.
  6. In a baking dish pour ½ sauce to create a base, then top with fillets.
  7. Pour remaining of sauce onto the fillets, then sprinkle: garlic, onion, salt, pepper, and dill seed.
  8. Place in oven about 15 minutes or until the salmon is a consistent colour and flakey.
  9. Remove from oven then meal is ready-to-serve.

Crying Lamb

Featured - Crying LambCrying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meals distinctive flavour.

This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.

Ingredients

  • 10 ounces (285 g) of potatoes cut into small cubes
  • 8 ounces (225 g) of parsnips or carrots cut into small slices
  • ⅓ cup (80 ml) of finely chopped onions
  • ⅓ cup (80 ml) of sliced red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper
  • 2 tablespoons (30 ml) of olive oil
  • 2 pounds (900 mg) of lamb shanks
  • 1 tablespoon (15 ml) of thyme
  • 1 tablespoon (15 ml) of dill
  • 4 tablespoons (15 ml) of lemon juice (divided)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a large bag or sealable container, mix all ingredients up to and including the olive oil.  Mix until contents are evenly coated before placing them in an oiled stoneware container.
  3. Cook in the oven for 30 minutes to soften potatoes and parsnips.
  4. Remove from oven and stir contents.
  5. Mix thyme, dill and lemon juice into a small container. Cover lamb shanks in mixture and set aside.
  6. Using an oiled skillet sear the lamb shanks on every side for a minute or so.
  7. Top stoneware with a grill and place the lamb shanks overtop to make sure that any drippings will pour onto the vegetables.
  8. Return to the oven and cook for about an hour until the internal temperature has reached 160°F (71°C) for medium or 170°F (77°C) for well-done.
  9. Remove from oven, let stand for 5-10 minutes.
  10. Meal is ready-to-serve.