Evelyn Chartres Author
Main Dishes

Evelyn Chartres

Author (Nom de Plume)

Main Dishes

Italian Sausage, Broccoli and Pesto

by Leave a Comment

Italian sausage, broccoli, mixed with a homemade pesto. This recipe can be further enhanced by making your own pasta to go along with it. This is a dish that keeps well, tastes great, and is ready-to-serve!

Ingredients

  • 12 ounces (360 ml) of linguine
  • 1 pound (450 g) of linked Italian sausage
  • ½ cup (120 ml) of packed basil leaves or ¼ cup (60 ml) of dry basil
  • ¼ cup (60 ml) of walnut pieces
  • 2 cloves (5-10 g) of pressed garlic
  • ¼ cup (60 ml) of grated Parmesan
  • ⅓ cup (80 ml) of olive oil
  • 2 cups (480 ml) of cooked broccoli florets

Preparation

  1. Cook pasta according to package directions, rinse, drain, and set aside.
  2. Grill sausage, preferably on an outdoor grill, until cooked. When done, slice into ¼ inch (0.6 cm) pieces, and set aside.
  3. Toast the walnut pieces in the oven until they begin to brown.
  4. Combine basil, walnuts, garlic, Parmesan, and olive oil in a food processor. Blend until you have consistent finish.
  5. Combine pasta, sausage, broccoli and pesto into a large bowl. Ready to serve.

Spinach and Blue Cheese Turkey Roll

by Leave a Comment

An interesting dish that includes a spinach and blue cheese mix, which is rolled into a turkey breast. It is then roasted, and served to make up one tasty main course!

Ingredients

  • 1 pound (540 g) of boneless, skinless turkey breast
  • 5 ounces (150 g) of thawed chopped spinach (drained)
  • 1 ounce (30 g) of creamy blue cheese
  • 1 ounce (30 g) of cream cheese
  • ¼ cup (60 ml) of finely chopped onions
  • 2 cloves (5-10 mg) of pressed garlic
  • 2 teaspoons (10 ml) of Dijon mustard
  • 2 teaspoons (10 ml) of Basil
  • 1 teaspoon (5 ml) of Oregano
  • 1 tablespoon (15 ml) of olive oil
  • 1 teaspoon (5 ml) of Paprika
  • ½ teaspoon (2.5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of pepper

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Rinse and pat dry turkey breast. Filet the hump of the breast to flatten.
  3. Place breast between two sheets of wax paper, and pound breast with flat side of a mallet until meat is about 1 inch (2.5 cm) thick.
  4. In a small bowl, combine spinach, blue cheese, cream cheese, onions, garlic, mustard, basil, and oregano. Mix well.
  5. Coat breast with the spinach mix. Roll and tie together using butcher string.
  6. Coat outside in olive oil, then spread paprika, Italian seasoning, and pepper.
  7. Add water to the roasting pan, place atop a grill and place in the oven.
  8. Roast in the oven for about 60 to 90 minutes until the meat is no longer pink in the middle.
  9. Let stand for 10 minutes before slicing. Cut into slices and serve.

Chicken Tetrazzini with Roasted Red Peppers

by 2 Comments

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

by Leave a Comment

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!

French Onion Soup

by Leave a Comment

French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.

Ingredients

Soup

  • 2½ pounds of (1130 g) of sweet onions
  • 3 tablespoons (45 ml) of butter
  • 4 cloves (10-20 g) of pressed garlic
  • 1 teaspoon (5 ml) of thyme or 2 bay leaves
  • 2 tablespoon (30 ml) of flour
  • 1 quart (900 ml) of beef broth
  • ½ cup (120 ml) of dry white wine
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 tablespoon (15 ml) of brown sugar

Bread Layer

  • 1 baguette of French bread
  • Garlic butter

Cheese Mix (Per serving)

  • ¾ ounce (20 g) of shredded swiss cheese
  • ¾ ounce (20 g) of shredded mozzarella cheese
  • 3/16 ounce (5 mg) of shredded parmesan cheese

Preparation

Soup

  1. Cut the onions in half lengthwise, then slice. Set aside.
  2. In a large pot, melt butter over medium heat.
  3. Add onions and garlic. Let the onions sweat, until they are translucent and soft.
  4. Add thyme (or bay leaves), then sprinkle softened onions with flour. Mix until you have an coat.
  5. Pour in beef broth, wine, balsamic vinegar, and brown sugar. Stir occasionally, bring to a boil then reduce heat to simmer.
  6. Simmer for about an hour.
  7. Taste the soup. It is done when onions are very tender and the broth has a balance of sweet and savoury. Add more brown sugar or balsamic vinegar to balance if needed.

Bread Layer

  1. Cut ¼ inch (0.6 cm) slices of baguettes. Enough to cover surface of your French Onion soup bowls (varies on size).
  2. Spread with garlic butter.
  3. Broil in oven or use a toaster oven to toast the slices. Ready once you have a golden brown finish. Set aside.

Cheese Mix (Per serving)

  1. Mix swiss, mozzarella, parmesan cheese. Set aside.

To Bake

  1. Preheat oven to 350°F (175°C)
  2. Oil bowls or coat with a non-stick spray. Fill bowls with soup. Leave about ¼ inch (0.6 cm) of space from the top.
  3. Layer in bread, try to avoid leaving gaps.
  4. Cover with cheese mix.
  5. Place in the oven on broil for 10 minutes. Ready when the cheese layer is bubbly with golden brown accents. If you are reheating the soup, bake in oven for 20 minutes.
  6. Remove from oven, then serve on a plate.
%d bloggers like this: