I haven’t experimented too much with cassoulet’s, but it’s good comfort Fall & Winter food and I’m all about getting more of that into us. A cassoulet is a rich, slow-cooked casserole originating in the south of France, containing any kind of meat and layering it with beans.
This simplified version is made in the slowcooker and is delicious apres ski, fireside, after a building snowmen, snowshoeing, an afternoon skate or a walk in the crisp Fall leaves. This dish warms your soul.
I thought the amount of maple syrup in this recipe would make it quite sweet so we cut it back a little and were pleasantly surprised at how nicely the vinegar, stock and maple syrup fused together to create a very delish sauce. The addition of the toasted walnuts further enhanced the overall dish and it was scrumptious. We initially did boneless, skinless thighs but next time we may try bone in/skin on thighs.
I love cooking with sausage – it flavours everything. This sausage & swiss chard rigatoni is a similar dish to one I used to make regularly when I was single and living on the West coast. A simple pasta dish loaded with flavour.
In this recipe you can use more swiss chard if you choose to or even spinach as a substitute. If you’ve never tried swiss chard before you might be surprised to know you can hardly taste it in this dish. My family seemed to really love it (well 3 out of 4 Bakers did!)
Recreated Chicken Burgers with Mango Mayo again. Interesting flavour combination that surprisingly turned out quite tasty. Hubs adored it with the Mango Mayo on the burger and the kids loved it as well.
The raisins add a sweetness to counter the wake up call of the cumin, garlic & cinnamon. I can’t believe it took us so long to make this burger again – simply devine!
The flavour profile in our Sticky Hoisin Orange Chicken is outstanding.
We prefer to use boneless, skinless chicken breasts for this recipe but you can use bone in and skin on, or drumsticks if you prefer for this dish. Whatever you decide, you will love it I’m sure.
Do not overcook and continue to baste chicken throughout cooking time. We served ours with noodles (kids), sometimes coconut rice, and steamed broccoli.
A quick and easy dinner for Halloween before the kids head out trick or treating is Bats and Cobwebs. My kids are always almost to excited to eat, but we still try to get some good solid food into them before they attempt to fill up on candy and chocolate later on.
The bats are the pasta (bow ties), and the cobwebs the stringy mozzarella. We pick up some Spolumbo’s sausage, and grill it up to add it in which makes things quicker. If you are rushed and do not have a lot of time, serve this dish without baking but mixing and moshing it all together in a bowl. If you have time throw it in the oven with some grated cheese on top. Either way is equally tasty.
Chicken legs are a favorite in our family and a nice change from the chicken breasts or thighs we usually indulge in. These Deviled Drums taste better when they’ve had several hours to marinate and take on the flavours of the marinade.
We didn’t eat a lot of fried food growing up (shut the door) unless you consider the occasional KFC dinner worthy of the title fried chicken…..and as such we do not fry chicken or any of our food, probably ever.
It’s not that we do not enjoy fried food, it’s more that we are trying to teach our kids healthy eating habits. Balance is what we strive for and when you do not allow yourself the occasional treat, you are not really being true to yourself.
One day I will cook fried chicken, but until then it’s Barbecue all the way baby!
We BBQ all year long but now that spring has sprung and you can smell BBQ every time you open your door… we are excited to be grilling without snow!
If you like Thai food and/or are up for trying something new….here is a very tasty but yet mild chicken recipe. Add in some coconut milk to the marinade if you enjoy coconut. I typically serve this with Basmati or a coconut Jasmine rice.
This easy peasy chicken parmesan recipe has become one of our family favourites. It is quick & simple to make and delicious. We always seem to serve it with noodles.
This recipe varies every time I make it since I use my own tomato sauce. Feel free to use your favourite jarred sauce as well. Sometimes I like to use a spicy or crispy shake & bake other times I used crushed corn flakes, crushed ritz crackers or panko bread crumbs. Change it up with whatever you have in your pantry! Topping it with some fresh basil is also a nice touch.
Tonight’s dinner will be called Chicken a la Linguine. It probably won’t surprise you when I admit I bought another cookbook to add to the ever growing collection. There are a couple shows on the food network that I truly enjoy watching and so inspiration hits all the time. I love watching the Chef’s demonstrate their recipe and then start thinking to myself how I could change it up.
Yesterday I was at Costco doing a supply run for our company BBQ and got sucked into buying a new cookbook. Not a hard sell at times. It is a complete meal planner (5 days in a row) and I am excited to try and possibly change up several of the recipes to suit the family. You could easily add any green vegetable into this dish to give it some veggie flair. Sometimes I like to add peas or broccoli. Very simple tasting and the kids devoured it!
Here is the first one, Baker style.
In honour of Hamburger Day…here is our favourite chicken pesto burger recipe as first posted on January 6, 2007. This recipe has been modified since then.
If you love pesto you will love this burger. It’s not overpowering but adds such a flavour boost. My kids add additional pesto to their buns. And ketchup!