A classic, we like a lot of fresh thyme in our marinade. It’s also heavier on the garlic. Marinade 1-2 hours ahead. For roughly 8 chicken thighs: 3 tbsp olive oil 2 tbsp lemon juice Zest of 1 lemon 2 tbsp thyme leaves 3 garlic cloves, minced 1 tsp kosher salt ½ tsp pepper Excellent… Read more »
Tarragon Chicken Thighs
For 2 pounds deboned chicken thighs (roughly 8) In a medium bowl, mix 3 tbsp olive oil 2 tbsp fresh tarragon, chopped 1 tbsp whole grain mustard Zest of 1/2 lemon 1 tbsp lemon juice 1 garlic clove, minced 1 tsp kosher salt ½ tsp black pepper Marinade chicken thighs 1-2 hours before cooking. Spread… Read more »
Pineapple Sage & Orange Chicken Thighs
Marinate 1-2 hours ahead. This is enough for roughly 8 chicken thighs. Mix in a medium bowl: 3 tbsp olive oil 2 tbsp fresh pineapple sage, chopped Zest of 1 orange ¼ cup orange juice 2 garlic cloves, minced 1 tsp Dijon mustard 1 -2 tsp honey 1 tsp kosher salt ½ tsp black pepper… Read more »
Rustic Leek & Onion Sausage Gratin
This is a layered casserole of potatoes, crisped leek and onion sausage, and onions in a wine sauce, topped with Gruyère. Ingredients 3 medium potatoes 2 leek & onion sausages from Sobeys (casings removed) 1 large onion, sliced pole-to-pole 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons all-purpose flour 2 cups chicken broth ½… Read more »
Cabbage Casserole
A cabbage and beef casserole or deconstructed cabbage rolls without the fuss. You can use a fresh cabbage but in the winter, when I prefer to eat this, I find it easier to use a package of precut cabbage slaw mix to reduce the prep time. Just be sure the slaw is more shredded and… Read more »
Rigatoni with Italian Sausage
This is a quick pasta made mostly with pantry items. INGREDIENTS 3-4 Italian sausage, casings removed 3 heads roasted garlic small can cannelloni beans 1/2 cup whole black olives, halved small jar roasted red peppers, drained and chopped 2 tablespoons olive bruschetta spinach rigatoni pecorino romano DIRECTIONS roast garlic heads ahead of time and remove… Read more »
Pesto Ricotta & Mushroom-Stuffed Pork Tenderloin with Balsamic-Pear Salad
I’ve been experimenting with my new steam oven, particularly the convection humid setting which seems to be my favourite way to put together a weeknight meal so far. The meat and potatoes or vegetables can be cooked in one shallow glass pan. I like stuffing pork tenderloin so put together this combination for dinner. The… Read more »
Braised Maple Dijon Chicken Thighs
Easy and very flavourful INGREDIENTS 1.1 kg deboned chicken thighs, clean off extra skin 1 cup maple syrup 1/2 cup Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon mirin 4 teaspoons soy sauce 1 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 1 sprig rosemary chopped DIRECTIONS Preheat oven to 450F Combine all sauce… Read more »
Herb-Roasted Pork Tenderloin with Garlic Parmesan Spaghetti Squash
An easy and quick dinner: For the squash (I roast ahead, then warm & toss with herbs when meat is ready): Cut in half lengthwise, scoop out seeds Drizzle cut sides with olive oil, salt, and pepper Place cut-side down on a baking sheet Roast at 400°F for about 30-40 minutes until tender but al… Read more »
Spiced Mushroom Pilaf with Left Over Lamb
We like rice pilaf with lamb. This is my new test recipe. It’s a small batch only, just enough for two – with some left over. Main Ingredients 1 cup basmati or long-grain rice 250g cremini mushrooms, sliced thin 2 cups hot broth (vegetable or chicken) 1 medium onion, diced 2 garlic cloves, minced 2-3… Read more »