Evelyn Chartres Author

Crunchy and Chewy Country Fried Potatoes

Other than bacon, this is one of my favourite breakfast side dishes. The ingredients are always readily available and can be made up while the rest of the breakfast is ready.

A combination of potatoes, onions, garlic butter and herbs. This recipe is sure to be a crowd pleaser.

Ingredients

  • 1 pound (450 g) of potatoes
  • 1/2  cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of garlic butter
  • 4 to 6 tablespoons (60 to 90 ml) of olive oil
  • 1 teaspoon (5 ml) of herbes de Provence or Italian seasoning
  • ¼ teaspoon (1.25 ml) of salt
  • ¼ teaspoon (1.25 ml) of pepper

Preparation

  1. Clean potatoes then cut into small ¼ inch (0.6 cm) cubes.
  2. On a skillet on medium heat, melt butter.
  3. Add olive oil and mix.
  4. Add potatoes, onions, salt and pepper to skillet.
  5. Stir contents on occasion. Add oil as necessary to make sure contents do not stick.
  6. When potatoes edges are a golden brown, remove from skillet.
  7. Place in a bowl, use paper towel to absorb any remaining oil.
  8. Ready-to-serve.

Balsamic Chicken Bites

A tasty dish that I have made for years. Based on a recipe for Chicken Kung Pao and it’s easy to make. The difference in vinegar really makes the flavour pop! Serve with snow peas and rice to make a complete meal.

Ingredients

  • ½ cup (120 ml) of onions
  • 2 cloves (5-10 mg) of pressed garlic
  • ¼ cup (60 ml) of roasted red pepper
  • ½ teaspoon (2.5 ml) of shaved fresh ginger
  • ¼ cup (60 ml) of balsamic vinegar
  • ¼ cup (60 ml) of soy sauce
  • 1 tablespoon (15 ml) of sugar
  • 2 tablespoons (30 ml) of olive oil
  • 1 pound (450 g) of chicken
  • 2 tablespoons (30 ml) of cornstarch

Preparation

  1. Chop onions and red pepper then add to a small bowl with pressed garlic. Set aside.
  2. In a small bowl add vinegar, soy sauce and sugar. Set aside.
  3. Combine chicken and cornstarch in sealable container. Toss to cover the chicken.
  4. Heat oil in a large skillet on medium-high heat.
  5. Add chicken and cook until it is no longer pink. Remove from skillet.
  6. Add onions, red pepper, ginger and garlic into the skillet. Cook until onions are transparent.
  7. Return chicken to skillet.
  8. Quickly stir bowl then add contents to the skillet.
  9. Heat thoroughly, stirring occasionally.
  10. Remove from heat and ready-to-serve.

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.

Lobster Melt

This dish that is said to have its origins in Nova Scotia’s South Shore, home of Acadians and several fishing communities. This recipe blends lobster with cream to create a delicious filling that can be served atop fresh tea biscuits or garlic bread. For an extra zing, add a bit of grated cheddar as a topping.

Ingredients

Lobster Melt

  • 5 ounces (140 ml) of cooked lobster meat
  • 3 tablespoons (45 g) of butter
  • ¼ cup (60 ml) of chopped fine onions
  • 2 tablespoons (30 g) of flour
  • ½ cup (120 ml) of milk
  • ½ cup (120 ml) of cream
  • ⅛ teaspoon (0.625 ml) of salt
  • ⅛ teaspoon (0.625 ml) of cayenne pepper

Tea Biscuits

  • 2 cups (470 ml) of all-purpose flour
  • 4 teaspoons (20 g) of baking powder
  • 1 teaspoon (5 g) of salt
  • ½ cup (120 ml) shortening
  • ¾ cup (180 ml) of milk

Preparation

Lobster Melt

  1. Dice lobster meat and set aside.
  2. In a medium saucepan melt butter on medium-high heat.  For an additional dose of flavour, substitute 1 tablespoon (15 g) of butter with garlic butter.
  3. Add onions and sauté for 1 minute.
  4. Add lobster and sauté for an additional 3 minutes.
  5. Mix in flour and stir until you have a consistent mixture.
  6. Add milk and cream and stir until sauce thickens.
  7. Add salt and pepper then stir.
  8. Can be in between two-halves of a fresh tea-biscuits. For that little extra top with cheese.

Tea Biscuits

  1. Pre-heat oven to 400°F (205°C).
  2. Add flour, baking powder and salt into a bowl.  Add shortening in cubes and mix.
  3. Add milk, mix and knead until you have a ball of dough.
  4. Roll out dough, and flatten to ¼ inch (0.6 cm).
  5. Cut into rounds using a cookie cutter or glass.  Place on a greased cookie sheet and allow to rest.
  6. Bake for 12 to 15 minutes.  Serve warm.

Macaroni and Mushroom Casserole

featured_macaroni_au_fromage_webWhen I ventured out into the real-world, home cooked meals meant I cooked myself. So this became one of my go-to meals, since it is simple, straightforward and typically offered enough leftovers to keep me going for three to four days.

This recipe combines pasta, cheese, mushrooms and a soup base to create a tasty dish which is ready-to-serve within an hour.

Ingredients

  • 2 cups (470 ml) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 teaspoon (5 ml) of garlic butter
  • 10 fluid ounces (295 ml) of canned mushrooms
  • ¼ teaspoon (1.25 ml) of ground cumin
  • ⅛ teaspoon (0.625 ml) of ground pepper
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of chopped pimentos
  • ⅓ cup (80 ml) of mayonnaise
  • 10 fluid ounces (295 ml) of condensed mushroom soup
  • 1 cup (235 ml) and ¼ cup (60 ml) of grated velveeta cheese

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Cook macaroni according to packaging instructions, rinse then drain.
  3. Over medium heat melt butter and garlic in a pan then add mushrooms, cumin and pepper. Sauté until the mushrooms are golden brown.
  4. Add onions and pimentos, sauté for 1-2 minutes until the onions are transparent.
  5. Drain pan of excess butter, then place in a large bowl.  Add mayonnaise, ¼ cup (60 ml) of cheese, milk and condensed soup.  Mix until you have a consistent finish.
  6. Add macaroni, mix then pour into a 1.5 litre stoneware baker.  Cover with remaining cheese then place in the oven for 30 minutes.
  7. Makes approximately four portions.