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 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
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.
We are on a bit of a meatball craze these days. My daughter loves them, so that makes it especially motivating. I have already posted a recipe for The Mighty Meatball, but I like to use those meatballs for everything but the traditional ‘spaghetti and meatball’; although, you could very easily use those that way too! I actually got this recipe off of a page that I liked on Facebook, called Tasty. It’s an ingenious site, with quick viewings of complete recipes. I liked the slow cooker option to this recipe, since, if I can, I like to prepare more than one meal on a Sunday, and this recipe allows for that!
The first time I made this, I followed the recipe exactly. Originally, it calls for hot Italian sausage and and square of mozzarella inside the meatball. Personally, I didn’t notice the cheese at all, and my daughter really did notice the heat from the hot sausage. So, the second time I made it, I eliminated both, and it was a hit! It can’t get much easier than this guys. Try this recipe!
- 1 lb lean ground beef
- 1 lb sweet Italian sausage
- 1/2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup bread crumbs (plain or seasoned)
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup parsley
- Jarred Marinara Sauce (good quality)*
- In a bowl, blend all the ingredients together, except for the marinara sauce.
- Form into golf sized (or smaller) balls.
- Place a layer of meatballs on the bottom of your slow cooker, and drizzle with some of the marinara sauce.
- Place another layer of meatballs.
- Drizzle more marinara sauce.
- Repeat until all meatballs are in the slow cooker.
- Set slow cooker to high for 2 and a half hours.
- *I have found that I need more than 1 jar of marinara sauce. It's an easy add. Just judge from the amount of pasta you've made.
I have tried many carbonara recipes over the years, as it’s one of my husband’s favorite comfort foods. This recipe is my favorite of any I’ve tried, and it’s the quickest! My daughter gobbled up her entire serving. She told me that she likes this pasta as much as she likes cotton candy. That’s saying something!
This past weekend, we had a lot of my family visiting, which was awesome, but we never got the chance to grocery shop for the week! Luckily, we had enough pantry items, that I managed to get our dinners done still. Today, while I was at work, I was wracking my brain as to what I could make us for dinner. I received my recipe of the day email from The Food Network, and that was my inspiration for dinner. I had eggs, bacon, pasta, parmesan cheese, and parsley. Thanks, Food Network!!
- 1 pound spaghetti, dry
- 1/2 pound bacon, organic, thick cut, cut into smalls strips
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 large eggs, brought to room temp, cracked and whipped
- 1 cup of freshly grated Parmigiano-Reggiano, plus more for serving
- 1 bunch of parsley, finely chopped
- Salt & Pepper to taste
- Preheat pan on medium to medium-high heat. Once hot, add bacon.
- Drain off excess fat once cooked, except for 1 to 2 tablespoons.
- At the same time, bring a large pot of salted water to boil over high heat.
- Once boiling, cook pasta to al dente in texture.
- Reserve 1 cup of the pasta water for later use.
- Combine the beaten eggs and cheese together and set aside.
- Once bacon has cooked, and has been removed from the pan, toss in the minced garlic into the olive oil and bacon fat and stir continuously for about 1 minute.
- Add your cooked pasta directly into the hot garlic oil mixture.
- Remove the pan from the heat and add the egg/cheese mixture slowly, mixing constantly, to prevent the eggs from scrambling.
- At this time, add in some of your reserved pasta water to help loosen up your sauce to the right consistency.
- Season with salt and pepper, if necessary.
- Add in your minced parsley.
Since I’ve returned to work, planning quick and tasty weeknight meals has become a top priority for me. I have to think of my 4 year old, Leila, when I consider our meals, not because I don’t think she’ll try what I put in front of her, but because I want her to be excited for dinner and not always dreading trying something new. She loves chicken. She loves corn flakes. She loves parmesan cheese. Winner, winner, chicken dinner!!!
They look good, right? But, they aren’t cooked yet!
Let’s talk dipping sauce for a second. Because, you can’t have chicken fingers without a sauce!! I like sauce with virtually everything. One of my favourite go-to dipping sauces is Honey Mustard.
This is SUCH an easy sauce to make. Just equal parts honey and dijon. Stir, stir, stir. Set aside. You’re welcome!
Back to the meat…
Here’s what you need to do:
Cornflake Chicken Fingers
1 1/2 pounds chicken tenders (0r boneless, skinless chicken cut into strips)
1 1/2 cups fresh corn flake crumbs
1/2 cup parmesan cheese
1/4 teaspoon pepper
1 teaspoon garlic powder
1 1/4 sticks butter, melted
Preheat oven to 400 F. In a shallow bowl, mix together the corn flake crumbs, parmesan cheese, pepper and garlic powder. Set aside. Place melted butter in another shallow bowl. Line a baking sheet with aluminum foil. Take one tender at a time, and dip into butter with one hand, and into corn flake mixture with the other hand. Set onto baking sheet. Repeat until all tenders are coated. Bake for 25 minutes. Serve with your favorite dipping sauce. Enjoy!
(Source: Adapted by: Crispy Cornflake Chicken Strips)