A friend of mine had asked me a while ago if I had a go-to recipe for a gooey, tasty mac n cheese. At the time, I hadn’t, but I told her when I find it, I would let her know! Mac n cheese is one of my husband’s favourite side dishes. I’ve tried out so many different recipes – with squash, with one type of cheese, with many varieties of cheese. You name it! None of them were all that great. I often found them so heavy, that you didn’t need a lot in a serving, which meant tons of leftovers, which I didn’t find worked well the next day.
Over the Easter weekend this past year, I was looking to add a new side dish to my mom’s spread, as she always serves the same things. All great things, mind you, but I like trying new recipes, and what better time when there are lots of people around to try them out!
I came across this macaroni and cheese recipe and what I liked most about it was that the original recipe included ham! I thought this was perfect, as my mom was serving ham! So, I decided to omit the ham from the recipe and trusted that it would be the perfect accompaniment alongside the ham my mom was serving with our Easter dinner.
This dish is really easy to prepare. There’s really not that much in it. But, it had much more liquid than any other mac n cheese I had ever made. I will tell you, I was concerned about this at first. But, I put my trust in the chef who created this recipe, and carried on.
The original recipe calls for this dish to bake for 20 minutes at 450. Guess what?? This wasn’t long enough!!! The dish was still way too loose.
You can see from the picture above, that the top hasn’t browned enough. So much for trusting the chef!! I decided that I couldn’t keep the oven at 450, or the top would get too brown before the inside had a chance to solidify. I turned the oven down to 300 and let it bake for another 30 minutes. The results were perfect!
See??? Ooey gooey perfection. This behaved more like a scalloped potato (minus the potato!) recipe than it did mac n cheese. Which I thought only added to its appropriateness for Easter dinner.
You should make this. Kids love it and it has a slightly more sophisticated feel to it than some other mac n cheese recipes, which is nice for adults. Enjoy!
- Butter, for greasing dish
- 1 package of broad egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups (packed) grated Fontina
- 3/4 cup (packed) finely grated Parmesan
- 3/4 cup (packed) grated mozzarella
- Preheat oven to 450 degrees F.
- Butter a 13 by 9-inch baking dish and set aside. Cook the noodles in a large pot of boiling, salted water for about 5 minutes. Stir frequently as the noodles will clump together. Don't overcook them as they will continue to cook in the oven later. Drain well, but don't rinse.
- Whisk together the cream, milk, salt and pepper in a large bowl. Stir in 1 cup of Fontina, 1/2 cup of Parmesan, and 1/2 cup of mozzarella. Add the noodles and toss to coat. Transfer this to the baking dish. Top noodle mixture with the remaining cheese, spread evenly.
- Bake for 20 minutes, uncovered, at 450 degrees F. After this, turn the oven down to 300 degrees F and continue baking for 30 minutes or until the top has browned. Let stand for 10 minutes before serving.
Please don’t judge this recipe on my poor picture taking! I’m still learning! And, I was doing it quick, as dinner was about to be served!! I came across this recipe on Pinterest, and it is a keeper!!! It’s perfect for a picnic, a pot luck or lunch the next day…. You name it! It’s yum. We had it for lunch with BBQ chicken drumsticks AND for dinner with hamburgers and sausages. Happy Canada Day!!
Here’s what you need to do:
3/4 cup uncooked quinoa
1 1/2 cups water
1/2 cup slivered almonds
2 cups shredded broccoli slaw (purchased in the prepared salads area of most grocery stores)
Honey Mustard Dressing:
1/2 cup olive oil*
2 tablespoons lemon juice
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
2 medium cloves garlic, finely minced
1/2 teaspoon salt and pepper
*the second time I made this, I used Grapeseed oil and it was just as good!
Rinse quinoa thoroughly before cooking. Add 1 1/2 cups of water to a pot with the rinsed quinoa. Bring to a low boil, medium high heat, with the lid off the pot. Turn temperature down to medium low until the water has evaporated. Shut off the heat and place the lid on the pot and let sit for at least 5 minutes. Fluff with a fork and let sit until ready to add to the salad.
Meanwhile, toast the almonds over the stove until they are lightly browned. Don’t leave these unattended! They can burn easily!!
Add all of your dressing ingredients into the bowl you intend to use for your salad. Toss in your slaw, quinoa and basil and toss to coat. Add in your almonds. Don’t worry if your quinoa is still warm. It won’t damage the slaw.
(Source: Adapted from: cookiesandkate.com)
My Dad is a classical pianist. We grew up going to the symphony. When my Dad would have a recital, we often held the reception back at our house. It was always a packed house, and myself and my four siblings helped in the kitchen or as servers. Always on the menu were my Mom’s honey soy chicken wings. They were popular. My favorite, for sure.
They cook over the stove top, which I’ve always liked. But, I am liking it less nowadays. They take a little more time than those that cook in the oven. But, they are super easy, tasty and worth the time!
The recipe is super simple. Only 3 ingredients! Soy sauce, honey, and red wine.
You want to add equal parts honey and soy sauce to a medium/medium hot pan and use the wine to cut the sauce when it starts to get too gummy. I use a 1/4 cup each honey and soy sauce.
This picture is a good example of needing to add some wine. The honey and soy sauce will caramelize and adding a splash of wine will loosen it. Use the wine to loosen the sauce as often as you need until the wings are cooked.
These babies are done and ready to serve! Enjoy!!
(Source: Boss of the Apple Sauce)
Guys, this dish is a new go-to!!! It’s soooooo satisfying to the palate, but so easy!!! Just account for the cook time, and this is a great weeknight meal!! A perfect Sunday dinner, though.
I’m still working on my photo quality. Don’t judge this dish on my poor picture-taking! It almost looks like a stroganoff, which in some ways, it is. But, also, not. The original recipe calls for sour cream, but I used plain yogurt, as that’s all I had. It was soooooo goood!! My 4 year old had seconds!!! The mustard flavor is really secondary. So, don’t be scared off if you hate dijon.
I’m in love with my newest Le Creuset pan. Look how good the chicken looks inside of it! I’m biased…
For the noodles, the original recipe calls for ‘super noodles’, and they sound delish! But, I didn’t have chicken bouillon on hand, so I couldn’t do them. I simply added butter and parsley to my egg noodles and that was plenty good! Although, I do plan to try the original method, if you don’t have all of the ingredients for the noodles, don’t let that stop you from cooking this chicken!
I PROMISE you will enjoy this dish.
- 6-8 chicken thighs, boneless and skinless
- salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 8 ounces sliced mushrooms
- 3 cloves garlic, minced
- 1 tomato, chopped, juice and seeds removed (I used a beefsteak tomato)
- 1 tablespoon flour
- 1 teaspoon dried tarragon
- 1/2 cup white wine
- 1 cup chicken stock
- 1/4 cup dijon mustard
- 2 tablespoons sour cream, or plain yogurt
- *Buttered egg noodles with parsley
- Preheat oven to 350 F. Season both sides of the chicken thighs with salt and pepper. Heat 1 tablespoon of oil over medium-high heat and brown chicken on both sides, working in batches, if necessary, so that the chicken doesn't steam. Remove the chicken and set aside.
- Add remaining oil to the same pan, and sauté the onions till translucent, about 5 minutes. Add the mushrooms and cook down for about the same amount of time. Stir in the garlic and cook for one minute, stirring often. Add in the tomato and flour, and cook for about 1 minute, to cook off the flour flavor. Add the dried tarragon. Deglaze the pan with white wine, allowing it to cook, so that the alcohol can burn off. Return the chicken to the pan, and add your chicken stock. Cover, and place in the oven for 45 minutes (30 minutes covered and 15 minutes with the lid removed).
- When finished, remove the chicken from the pan and add the mustard and yogurt, and whisk until blended. Return the chicken to the pan, and spoon some of the sauce over the chicken, so that it is well coated. Serve with butter and parsley noodles.
- *Cook egg noodles according to package directions. Once al dente, drain water, and add 2 to 3 tablespoons of butter and allow it to melt into the noodles. Add 1/4 cup parsley. Mix together and serve.
I haven’t made a post in a while because I updated my website! It’s kind of exciting. 🙂 Now, I need to work on my picture taking abilities. Yikes!
I made this bread the first time I introduced my daughter to salmon, so that she would have something on her plate that I knew she’d like, in case her salmon experience was a catastrophe! This bread really is true to its name. It’s crazy easy!! And, it’s also yummy. Two super important factors when cooking a weeknight meal!
The secret ingredient in this bread is beer! Any ol’ bottle of beer will do, except maybe Guinness. But, hey, if you’re so inclined, give it a go! 🙂 Beer has yeast in it. A perfect pairing for bread making. Another really important ingredient in this bread is self-rising flour. Don’t substitute for another flour, as self-rising flour has salt and baking powder already in it, which is why we don’t need to add any of that stuff into this recipe! This bread is a bit dense. It’s definitely not for sandwich making. But, along side a meal, it’s perfect!!
- 2 1/2 cups self-rising flour
- 3 tablespoons sugar
- 1 can or bottle of beer
- 1 heaping tablespoon of chopped fresh rosemary
- 3/4 cup grated parmesan cheese
- butter for greasing the pan
- Preheat oven to 375 F. Generously grease your bread pan with butter. Place all of your ingredients (minus the butter) into one bowl and stir until combined. Transfer to your greased loaf pan. Bake for 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove loaf from the pan and let cool slightly before slicing.
- Special Equipment: 8 1/2-by-4 1/2-by-2 1/2-inch bread pan
I have been making this dish since I saw Giada making it on her Food Network show a few years ago. She tops this yummy sauce over baked potatoes, but I far prefer it served with pasta. This dish looks really similar to another dish I made, Cheesy Sausage Pasta, but it is very different. I just like to use shells as my pasta of choice. 🙂
There are many things that I like about this dish. It’s a great weeknight meal, because it comes together quickly. The sausage adds so much flavor on it’s own. It’s almost fool proof! You can easily switch out the arugula for spinach, should your local grocery store not carry it. Like I did this time around. I do prefer arugula, though, as it doesn’t go mushy as quickly as spinach. But, my daughter loves both, and that’s enough for me!
In a pinch, you can use pork sausage for this recipe, as it is more readily available, but be sure to drain off the fat. Sweet sausage is also much more kid friendly than the spicy variety. My daughter picked up on the spice in this dish right away when I couldn’t find sweet sausage, and she wasn’t as big a fan. So, I stick to the sweet stuff now.
The arugula or spinach will look like too much when you first add it to your dish. But, it will wilt down really quickly.
See? Mmmmm….this is yummy stuff.
Here’s what you need to do:
Turkey Sausage and Arugula Pasta
- 1 tablespoon olive oil
- 1 medium white or yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp each salt and pepper
- 1 package of sweet turkey sausage (about 4 or 5 sausages), casing removed
- 1 jar tomato basil sauce (2 cups)
- 3 cups arugula or spinach
- 1/2 cup mascarpone cheese
- 1/2 cup grated parmesan cheese
- 1 pound pasta, your choice of noodle
- In a large skillet, sauté the onions in olive oil over medium high heat until translucent. Add minced garlic and salt and pepper and cook for 1 minute, stirring often. Add the turkey sausage and cook until the meat has cooked through. Add in the tomato sauce and arugula. Let the arugula cook into the sauce until it reduces in size. Add in the mascarpone cheese and stir till combined. Remove the skillet from the heat, and stir in the parmesan cheese. Add pasta into the sauce, and finish with more parmesan cheese.
My mom used to make beef stroganoff for special occasions when I was young. It’s still one of my brother’s favorite dishes. I came across this recipe that is so similar to my mom’s, and such a cinch to make! I’ve made it several times now. Mid week! Easy and so tasty! And a great way to introduce steak to your littles.
Speaking of steak, this dish doesn’t require an expensive cut. Sirloin is what most people use. I used Rib Eye because that is what I had in the freezer. Any cut would work.
The first time I made this, I used a whole can of tomato paste, because I didn’t want to throw away what was left in the can. I could instantly tell that the sauce was too tomato-y, so I added more broth and it turned out just fine. The second time I did this, I only used the recommended amount, and it was also very good. So, you can’t really go wrong.
- 2 Rib Eye Steaks, thinly sliced
- 2 Tablespoons olive oil
- 1 Medium onion, diced
- Mushrooms, sliced (8 ounces)*
- 2 Tablespoons all-purpose flour
- 2 Cups beef broth
- 3 Tablespoons tomato paste
- 3 Tablespoons dry sherry
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried thyme
- 1 Cup sour cream**
- 2 Tablespoons chopped parsley
- Cook egg noodles in boiling salted water until al dente (soft but still a bite); toss with butter once cooked (about 2 tablespoons), and set aside.
- In a large skillet, heat oil and add the beef in batches, so that the meat doesn't overcrowd and boil. The beef will cook very quickly. Cook for about 2 minutes per side, depending how thinly you sliced your steak. Remove to a plate and set aside.
- Add in the onion and cook until translucent, about 5 minutes.
- Add in the mushrooms and cook until soft, another 5 minutes.
- Sprinkle in the flour and stir for 1 minute.
- Stir in the beef broth and tomato paste and stir until the sauce thickens a little, about 2 minutes.
- Return the beef, and all its juice, to the pan.
- Add in the sherry, salt, pepper, and thyme.
- Reduce the heat and allow the sauce to simmer for about 5 minutes.
- Remove the pan from the heat and add in the sour cream.
- Sprinkle chopped parsley into the sauce, reserving some for garnish.
- Serve over buttered egg noodles.
- *If you buy the package of pre-sliced mushrooms, they measure 8 ounces
- **You can use whatever type of sour cream you like, but full fat makes this dish much more scrumptious
Years and years ago, I made tiramisu for a boyfriend, with the help of a good Italian friend from high school. It turned out great, but I haven’t made it since. About a month ago, my husband, and some family and I went to a wine club that we are new members of for a private dinner, and tiramisu was for dessert that night. The tiramisu was good, but the cookie still had some bite to it, and I felt like I could make it better.
Fast forward two weeks later, over my lunch break, I found myself at McCall’s Cake Decorating store in Toronto for some Christmas baking ingredients. Surprisingly, they were selling ladyfingers, and since I wanted to make tiramisu, I bought them. I asked the girl behind the counter if she thought I could make two pans of tiramisu with the amount of lady fingers I had. She told me she would ask the woman that was in the basement, as she makes them all the time. From the basement, a lovely, little Italian Grandma comes up, and proceeds, in broken English, to tell me the recipe she has used for 30 years! 1 eggs, 1 spoonful of sugar, and 100 grams of mascarpone, is what she said. She told me that for an 8×10 pan, she uses 5 eggs, 5 spoonfuls of sugar, and 500 grams of mascarpone. I thought that was all she was going to share, but then she kept going! She told me to separate the eggs, and beat the yolks with the sugar and then the mascarpone.
Till it looks like this.
In a separate bowl, beat your egg whites until they reach a soft peak.
Fold the egg whites into the mascarpone mixture.
This is what you end up with. Just the right amount of sweetness.
I will tell you, that the container of mascarpone that I bought was only 475 grams, which I knew was 25 grams short from what Nona told me to use! But, I figured, I’d be fine. In truth, and this is just between you and me, I think 6 eggs, 6 spoonfuls of sugar, and 600 grams of mascarpone would have been better, as we all felt that it tasted a bit heavy on the coffee and could have used a bit more custard. BUT, it was still damn good and needs to be shared.
- 3 cups of espresso, cooled
- 1 package of ladyfingers (about 50 ladyfingers)
- 5 eggs, separated
- 5 tablespoons of sugar
- 500 grams of mascarpone
- Cocoa for dusting
- Working quickly, dip each lady finger, one at a time into the espresso, on both sides. Don't let the ladyfingers sit in the espresso, as they will absorb way too much liquid. A quick dip.
- Place each ladyfinger side by side, to fill in the space of the pan.
- Once your bottom layer has been filled with ladyfingers, put half of your custard on top and spread smooth.
- Repeat with another layer of ladyfingers.
- Finish with the remainder of your custard.
- Dust generously with cocoa to finish.
I’m visiting my parents over the holidays right now. Nothing was planned for dinner tonight, and since we had a lot of leftovers, I got to thinking of what I could do. My mom happened to have everything at home to make this dish, so it was a no brainer. This is really easy, and tasty!!
For the pie crust, I used store bought. It’s quick and easy. Don’t fuss over making your own for this dish.
- Leftover Turkey Pot Pie
- 1/4 cup butter
- 1/2 cup each diced onion, diced carrot, and diced celery
- 3 cups shredded turkey
- 1/4 cup flour
- 3 cups reduced sodium chicken broth
- Splash of white wine (optional)
- 1/4 teaspoon turmeric
- salt and pepper, to taste
- 1/4 cup half and half
- 1 whole unbaked pie crust
- 1 whole egg
- 2 tablespoons water
- Preheat oven to 375 F. Melt butter in a large pan over medium-high heat. Add the onions, carrots, and celery and cook until the onions become translucent. About 5 minutes.
- Add the shredded turkey and mix into veggies. Stir flour into the meat and veg. Cook for about 1 minute, to cook off the flour flavor. Add the broth and wine and cook until the sauce thickens. Add the turmeric, salt, and pepper.
- Add half and half, and let mixture bubble. Remove from heat and pour mixture into a casserole dish.
- Prepare pie crust according to package instructions.
- Place pie crust over top of meat mixture.
- Brush with egg wash (whipped egg and 2 tablespoons water).
- You won't need to use all of the egg wash.
- Bake for 30 minutes, or until the crust has browned.