Tag: Recipe

  • Country Roasted Chicken

    Picture featuring the Country Roasted Chicken dish

    Country roasted chicken uses simple ingredients and gives the dish a sweet-onion flavour. The dry ingredients are ground to ensure a consistent application of the mix. 

    Additionally, the chicken is spatchcocked, for a consistent cooking temp throughout while reducing the chances of burning. If desired, this chicken could be cooked on the barbecue instead. 

    Well worth a try!


    • 3½ pound (1.5 kg) whole chicken (thawed)
    • 1 package (30 mg) of onion soup mix
    • 1 teaspoon (5 ml) of garlic powder
    • 2 tablespoons (30 ml) of savoury (divided)
    • 2 tablespoons (30 ml) of honey
    • 1 tablespoon (15 ml) of olive oil
    • ¼ cup (60) of water


    • Pre-heat the oven to 350°F (180°C).
    • Combine soup mix, garlic powder and half of savoury. Using a mortar and pestle grind the contents to a fine powder.
    • In a small bowl, add dry ingredients, olive oil, and honey. Mix until you have a consistent finish. Set aside.
    • Place chicken breast-side down. Using a pair of kitchen scissors, cut out the spinal column and spread the chicken apart. Sprinkle savoury over the cavity and place breast-up onto the grill of a broiling pan.
    • Spread onion-soup mix over the exposed chicken. Sprinkle on additional savoury if desired. Add water to the bottom of the broiling pan.
    • Place In oven until internal temperatures reach 165°F (75°C). Baste every 30 minutes to the skin from burning.

  • Orzo and Broccoli Casserole

    Picture featuring the Orzo and Broccoli dish

    A fresh take on a rice and broccoli casserole. This dish swaps rice for orzo, while adding sautéed mushrooms, red pepper, and smoked cheddar for flavour. While the ingredients appear daunting, this recipe is quick and easy to make, providing a ready-to-serve meal that will be sure to please.


    • 2 cups (500 ml) of thawed broccoli
    • 2½ cups (600 ml) of chicken broth
    • 1¼ cup (275 ml) of orzo
    • 1/3 cup (30 ml) of butter
    • 1 can (285 ml) of sliced mushrooms
    • 1 teaspoon (5 ml) of cumin
    • ½ cup (120 ml) of finely chopped onions
    • ¼ cup (120 ml) of chopped roasted red pepper
    • 1 can (285 ml) of condensed cream of mushroom soup
    • ½ cup (120 ml) of milk
    • ½ cup (120 ml) of shredded cheese (roughly 45 g)
    • ¼ cup (60 ml) of smoked cheese (roughly 20 g)
    • ½ teaspoon (2.5 ml) of Italian Seasoning
    • 1 cup (250 ml) of shredded cheese (roughly 90 g)


    1. Pre-heat the oven to 325°F (165°C).
    2. Finely chop broccoli. Set aside.
    3. In a medium saucepan, bring broth to a boil. Add Orzo, reduce heat and simmer until broth is absorbed. Melt in 1 tablespoon (15 ml) of butter to give the orzo a creamy finish. Remove from heat.
    4. Melt butter, remaining butter in a medium pan. Sauté mushrooms and cumin. Once the mushrooms begin to brown add onions and red pepper. Continue to sauté until the onions are transparent. Remove from heat.
    5. Mix ingredients (except for the last cup of cheese) in a large bowl until you have a consistent finish.
    6. Transfer to a casserole dish and cover in shredded cheese.
    7. Bake for 30 minutes or until the cheese is bubbly and browned.

  • Lasagna Bolognese

    Picture of the featured dish Lasagna Bolognese

    This dish leverages earlier recipes, and swaps out the vegetable layer for my spaghetti sauce. Overall, this is a great way to switch up leftovers and it will leave a smile on your face!

    This recipe feeds 4 to 6 people.


    • 8 to 12 of Lasagna noodles
    • 2 cups (500 ml) of spaghetti and meat sauce (see recipe)
    • 16 ounces (450 g) of Ricotta cheese
    • 1 tablespoon (15 ml) of Italian seasoning
    • ¼ cup (60 ml) of grated Parmesan cheese
    • 2 large egg whites
    • ¼ cup (60 ml) of bread crumbs
    • ½ cup (120 mg) of roasted red pepper (finely chopped)
    • 1-2 pepperette sticks (50 g) (cut into thin slices)
    • 1 cup (235 ml) of shredded mozzarella cheese


    1. Pre-heat the oven to 350°F (180°C).
    2. Prepare noodles according to package instructions. Drain and rinse before setting aside.
    3. In a large bowl ricotta cheese, Italian seasoning, Parmesan cheese, egg whites, breadcrumbs and red pepper. Mix until you have a consistent finish. Set aside.
    4. In a greased stoneware casserole dish, layer three noodles at the bottom. Make sure they overlap slightly. Cover with half of the cheese layer.
    5. Layers three noodles to run perpendicular to those placed earlier. Cover with half of the sauce layer.
    6. Repeat the previous two steps to make up the remaining layers.
    7. Top with shredded mozzarella cheese place pepperette slices atop the cheese.
    8. Bake for 45 minutes, remove from the oven and let stand for 10 minutes.
    9. Cut into appropriately sized slices. Ready-to-serve.

  • Eggnog Waffles

    Picturing featuring the Eggnog Waffles recipe

    They say that necessity is the mother of invention. I was going to make waffles and realised there was no sour cream in the house. So, I used vanilla eggnog and cream to create the final product.

    The end result? Waffles that are crisp and sweet. They remind me of biting down on a piece of pastry. Well worth a try!


    • 1½ cups (360 ml) of sifted flour
    • 2 tablespoons (30 ml) of sugar
    • 1 tablespoon (15 ml) of baking powder
    • 1 cup (240 ml) of eggnog
    • 1 cup (235 ml) of cream
    • 1½ teaspoons (7.5 ml) of vanilla (optional)
    • 2 large eggs
    • ¼ cup (60 ml) of melted butter


    1. In a small bowl, add flour, sugar, and baking powder. Mix and set aside.
    2. In a large bowl, add milk, cream, vanilla and eggs. Whisk until combined.
    3. Add dry ingredients. Whisk until well combined but not smooth.
    4. Add butter, whisk for a consistent finish. Set aside and let rest for 5-10 minutes.
    5. Heat and oil waffle iron.
    6. Add the recommended amount of batter to waffle iron, and cook to desired level.

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  • Beef and Broccoli Bowl

    Picture featuring the Beef and Broccoli Bowl

    A quick and easy meal to prepare based loosely on Asian cuisine. The Worcestershire sauce adds a bit of zing and cuts down on the salt. This dish is best served over rice.


    • 1 pound (450 g) of lean ground beef
    • 5 cloves (10 g) of pressed garlic
    • ¼  cup (60 ml) of onions chopped
    • ¼ teaspoon (1.25 ml) of ground ginger
    • 1 tablespoon (15 ml) of sesame oil
    • ⅓ cup (80 ml) of light brown sugar
    • ¼ teaspoon (1.25 ml) of crushed red pepper
    • 2 tablespoon (30 ml) of cornstarch
    • ⅓ cup (80 ml) of soy sauce
    • ⅓ cup (80 ml) of Worcestershire sauce
    • ⅓ cup (80 ml) cup water
    • 2 cups (500 ml) of broccoli florets cut into small pieces
    • 4 cups (1000 ml) of hot cooked rice


    1. Combine garlic, onions, ginger in a small bowl. Set aside.
    2. Combine brown sugar, crushed red pepper, and cornstarch in a small bowl. Set aside.
    3. Combine soy, Worcestershire, and water in a bowl. Set aside.
    4. Cook ground beef over medium heat. Break apart meat into small pieces until browned. Dain any excess fat.
    5. Add the bowl of garlic, onions, and ginger. Sauté for 2 to 3 minutes. 
    6. Add sesame oil and sauté until onions are transparent.
    7. Add the bowl of sugar, red pepper, and cornstarch. Mix until you have a consistent finish.
    8. Add the bowl of sauce, and broccoli. Cook until the sauce thickens.
    9. Serve atop some rice.

  • Braised Lamb Shanks

    Braised Lamb Shanks

    A fine recipe that can quickly become a family favourite. Braised lamb, simmered in a red wine sauce for hours until the meat is ready to fall off the bone. Serve atop mashed potatoes with some fresh bread to turn this dish into a feast.


  • Sour Cream Belgian Waffles

    Sour Cream Belgian Waffles

    There is nothing better than waffles in the morning. Add some whipped cream, fresh fruits, and maple syrup to end up with a family favourite.


  • Smoked Cheddar Biscuits and Gravy

    Smoked Cheddar Biscuits, and Gravy

    Biscuits and Gravy is a favourite down south. While not as common here, this recipe makes for a thick and hearty breakfast that is sure to put a smile on your face.

    So what’s my secret? Smoked cheddar!


  • Smoked Cheddar Cream of Mushroom Soup

    Smokey Cream of Mushroom Soup

    Cream of mushroom soup is a classic. So much so that the canned variant is a base ingredient for many quick and easy to make recipes. This recipe calls for whole mushrooms, simple ingredients, and adds smoked cheddar for some zing!

    While this recipe purées half the soup to thicken it. You can vary the recipe to adjust the texture.


  • Simple Fudge

    Simple Fudge

    Not all fudge recipes are difficult to make, and this one is straight forward. Features a simple list of ingredients, this recipe fuses milk chocolate and marshmallows. The end effect is a heavenly block of fudge that conjures memories of s’mores made over the fire. Yum!