Evelyn Chartres Author

French Onion Marinade

A tasty way to prepare chicken by marinating the meat in onions, garlic, beef broth and balsamic vinegar. This dish is typically grilled, cut into tender bite-sized pieces of chicken. This is certainly a family favourite!

Chicken and marinade can be prepared ahead of time and frozen. I use this when going out to a cabin for the week, permitting me to quickly get a meal ready once I get there.

Ingredients

  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of garlic pressed
  • 4 teaspoons (20 ml) of powdered beef broth
  • ⅓ cup (80 ml) of water
  • ¼ cup (60 ml) of olive oil
  • 1 teaspoon (5 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Preparation

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

Beef Stroganoff

I make sure keep these ingredients readily available to make this recipe. It takes no time at all to pull this meal together which makes a good 6 to 8 portions. While Beef Stroganoff is not French Canadian in origin, it is nonetheless a family favourite!

Ingredients

  • 12 ounces (340 g) of egg noodles
  • 8 ½ fluid ounces (250 ml) of sour cream
  • 10 fluid ounces (295 ml) of cream of mushroom soup
  • 1 package (40 g) of onion soup mix
  • 1 tablespoon (15 ml) of garlic butter
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • 3 ounces (85 g) of onions (optional)
  • 10 ounces (285 g) of snow peas

Preparation

  1. Prepare egg noodles according to package instructions.
  2. In a large bowl, mix cream of mushroom soup, sour cream and onion soup mix.
  3. On medium heat, melt garlic butter and butter in a skillet.
  4. Add ground beef, onions and cook until the meat is no longer pink.
  5. Drain, set heat to low and add contents of bowl.
  6. Stir until contents bubble then add peas.  Heat throughout and ready-to-serve.

Tourtière

Meat Pie

There are many variants of tourtières and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.

For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuff crust tourtière?

Ingredients

  • 1½ pounds (680 g) of ground pork
  • 1 pound of (450 g) of ground beef
  • 4 cups (940 ml) of chicken broth
  • 1 tablespoon (15 ml) of butter
  • 2 cloves garlic (5-10 g) pressed
  • ½ cup (125 ml) of diced onions
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of ground nutmeg
  • ¼ teaspoon (1.25 ml) of ground cinnamon
  • Salt and pepper

Preparation

  1. Pre-heat oven to 350°F (180°C).
  2. Using a 3 quart (2.8 litre) saucepan pour in chicken broth followed by ground meat.
  3. Heat on medium-high and stir occasionally until cooked.
  4. Remove from heat, drain then set aside.
  5. Melt butter in a pan. Sauté onions and garlic until onions are transparent.
  6. Mix onions and garlic with the ground meat. Halve the meat mixture then fill two 9 inch (23 cm) pie crusts. Cover with crust, cut some slits so vapours can escape.
  7. Bake in oven for 30 to 40 minutes or until crust is a golden brown.
  8. Remove from oven and let cool for five minutes before cutting into slices and serving.

Chicken Piccata

Chicken piccata is said to be nothing more than chicken breast cutlets, dredged in flour, browned then served with a sauce of butter, lemon juice, capers and stock.

While this recipe fits the definition, the sauce and chicken preparation have been separated. I found that making the sauce after you cook the chicken has varied results.

Ingredients

  • ⅓ cup (80 g) of all-purpose flour
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • ¼ teaspoon (1.25 ml) of lemon pepper
  • 1 pound (450 g) of chicken breasts
  • 2 teaspoons (10 ml) of olive oil
  • 1 teaspoon (5 ml) of butter
  • 2 cloves (5-10 mg) of garlic
  • ¾ cup (180 ml) of chicken broth
  • 1 tablespoon (15 ml) of lemon juice
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • 1 tablespoon (5 ml) of capers

Preparation

  1. In a bag or container, mix flour less 1 tablespoon (15 ml), salt, pepper and lemon pepper.
  2. Cut chicken breasts in half, place one piece at a time into bag, shake to cover.
  3. In an oiled medium pan on medium heat.  Cook chicken on all sides until meat is no longer pink in the center.  Set aside, keep warm using tin foil.
  4. Scrape up some brown bits from the pan and set aside.
  5. In a small saucepan, add oil and butter. Melt butter on medium heat.
  6. Add garlic and sauté for a minute.
  7. Add flour and stir until you have a consistent mix.
  8. Add chicken broth, brown bits, lemon juice and Italian seasoning. Continue heating and stir until sauce thickens.
  9. Add in capers and wait until they are heated through.
  10. Serve chicken covered with sauce.  Makes four portions.

Kraft Dinner

Kraft Dinner seems to be a Canadian icon. This meal is often a favourite of children and often a survival tool for the starving university student. Quick and easy to make, it sometimes pays to have a few boxes handy in case you get inundated with children.

Ingredients

  • 8 ounce (225 g) box of Kraft Dinner
  • 1 tablespoon (15 ml) of butter
  • ⅓ cup (80 ml) of milk

Preparation

  1. Boil 6 cups (1.4 litres) of water in a saucepan.
  2. Cook for 7 or 8 minutes or until tender.
  3. Drain and return to saucepan.
  4. Add butter, milk and cheese sauce mix to noodles.
  5. Ready-to-serve.