Shells with Sausage and Broccoli

Shells with Sausage and Broccoli

Shells with Sausage and Broccoli

  • Servings: 2-4
  • Difficulty: Easy
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Pasta is one of those go to items when you really can’t decide what’s for dinner and since there are literally hundreds of variations you’ll never be stuck for a recipe.

I particularly like this one because my grandson inhaled it and wanted more for lunch at school the next day.

Here’s how we do this one.

Shopping list:

  • 1 1/4 cups Large Shells
  • 3 Tbsp Olive Oil
  • 6 Mild Italian Sausage – casing removed
  • 1 small yellow Onion – diced
  • 1 medium yellow Pepper – diced
  • 2 handfuls Spinach
  • 4 cups Broccoli florets
  • 3 1/2 cups Low Sodium Chicken broth
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp granulated Garlic
  • Salt to taste

Putting it all together:

  1. Heat the oil in a large pot or Dutch oven and cook the onion and peppers with some salt until softened.
  2. Add the sausage and cook until broken up and brown then add the Broccoli and Garlic.
  3. Pour in half the Chicken broth and bring to a boil. Stir in the pasta shells and cook until the pasta is cooked through and most of the broth is absorbed.
  4. Mix in the spinach and cook until wilted.
  5. Place in bowls and dust with the Parmesan.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time……..

                                  Bon Appetit

Potsticker Noodle Bowls

Potsticker Noodle Bowl

Potsticker Noodle Bowls

  • Servings: 4-6
  • Difficulty: Easy
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Potstickers, Pierogies, Gyoza, or simply Dumplings all have one thing in common…… they are pieces of dough stuffed with very tasty fillings and then fried to perfection. Serve them with an awesome dipping sauce and you have a fantastic meal or even a simple appetizer and since my dough making skills are less than stellar I sought out a different way of bringing those awesome flavours together in a dish and so we have Potsticker Noodle Bowls.

Here’s how we do this one.

Shopping list:

  • 8 ounces Rice noodles
  • 2 tablespoons Canola oil
  • 1 1/2 pounds ground Pork
  • 2 Eggs
  • 14 ounce bag Coleslaw
  • 7 green Onions – rough chopped
  • 2 Garlic cloves – minced
  • 1/2 cup Low Sodium Soya sauce
  • 1/4 cup Chicken broth
  • 2 teaspoons Rice vinegar
  • 1 1/2 teaspoons Sambal
  • 2 teaspoons Fish sauce
  • 1/2 teaspoon fresh grated Ginger
  • White pepper to taste

Putting it all together:

  1. Prepare the noodles according to the package instructions.
  2. In a non reactive bowl mix together the soy sauce, chicken broth, rice vinegar, sambal, fish sauce, and ginger and set aside.
  3. In an other non reactive bowl whisk together the eggs and set aside.
  4. Heat the oil in a wok or large skillet and add the pork and the white pepper and stir fry until cooked through.
  5. Add coleslaw and green onions and continue to cook until the coleslaw starts to wilt. Add garlic and stir fry for 30 seconds.
  6. Make a well in the center of the wok or skillet, add eggs and scramble. Toss with the stir fry to combine.
  7. Drain the noodles and add to the wok stir frying for 1 minute.
  8. Add sauce and continue to stir fry until the noodles are tender.
  9. Plate and enjoy.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

Cheesy Scalloped Potatoes

 

2017-03-30 18.06.00

Cheesy Scalloped Potatoes

  • Servings: 4-6
  • Difficulty: easy
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“What I say is that, if a man really likes potatoes, he must be a pretty decent sort of fellow.”
A.A. Milne

There are so many “time saver” side dishes on the market that if a body was in a rush to make dinner they would have an aneurysm figuring out which one they were going to use so this post is my attempt to show that a good side dish need not come out of a box with a massive amount of sodium but with a little bit of patience and the right equipment it can be done in no time at all.

The secret, in my opinion, to this dish is a good cheese sauce and a good cheese sauce begins with a good “Bechemel Sauce” and then is enhanced with a good cheese and don’t let the term Bechemel intimidate you because it is merely flour, butter and milk mixed until it is the consistency that you want. I used a Mexican 3 cheese blend because I just happened to have it in the pantry but feel free to use whatever you wish.

Here is how we do this one.

Shopping list:

  • 2 1/2 pounds Yukon Gold Potatoes – thinly sliced
  • 1/2 cup Butter
  • 1/2 Flour
  • 2 cups Half and Half
  • 1 cup Chicken stock
  • 3 cups Shredded Cheese
  • 1 medium Sweet Onion – diced
  • 3 Garlic cloves – chopped
  • 1/4 grated Parmesan cheese
  • 1 teaspoon Nutmeg
  • 1 teaspoon White Pepper
  • 1/4 cup Green Onion for garnish (optional)

Putting it all together:

  1. Preheat the oven to 375°
  2. In a large pot or dutch oven heat the butter until melted. Add the sweet onion, pepper, nutmeg and garlic and saute for about 4 minutes. Whisk in the flour and continue cooking for about another 4 minutes being careful not to let it brown.
  3. Pour in the chicken stock and whisk until incorporated. Slowly add the half and half while continuing to whisk. Bring to a boil for three minutes then reduce the heat and add the shredded cheese a bit at a time whisking until smooth.
  4. In a 9 x 6 greased pan place a layer of potatoes and cover with cheese sauce. Alternate the process until all the potatoes and cheese sauce have been used. Top with Parmesan and green onion
  5. Bake in the oven for 1 hour or until the potatoes are tender.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……….

                          Bon Appetit

Balsamic Poached Chicken

Balsamic Poached Chicken

  • Servings: ”4-5″
  • Difficulty: “Easy”
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Was looking for something really really easy to make for dinner today because this past week has been a whirlwind of activity and quite frankly I’m beat . I’m not entirely certain how I happened to stumble onto this recipe but it turned out to be awesome and may have just made me a convert to Balsamic Vinegar so much so that it may also become one of the family favourites.

Here’s how we do this one.

Shopping list:

  1. 4 – 5 Boneless, skinless chicken breast
  2. 2 Cups chicken broth
  3. 1 Cup Balsamic Vinegar
  4. 1/4 Soya sauce
  5. 2 Teaspoons granulated garlic
  6. 1 1/2 tablespoons Brown Sugar
  7. Salt and pepper to taste

Putting it all together:

  • Place the chicken in a large saucepan but don’t let the chicken overlap
  • Add the remaining ingredients
  • Bring to a boil and then lower the heat to a simmer and cover
  • Simmer for 18 – 20 minutes or until the chicken hits 160° internal
  • Serve with your favourite side

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time………

                        Bon Appetite