It’s officially soup season and I couldn’t be happier! While I could do without the snow and ice we see so often in the Canadian winter months, there is little better than cozying up to a hot bowl of soup when it’s coming down outside. I can’t believe I’ve had this blog for 15 years and still have yet to post a Chicken Noodle Soup recipe. I promise you it has been worth the wait.
Ingredients:
5 skinless, boneless chicken thighs
5 ounces of your favourite short pasta
2 tablespoons butter
1 large onion, diced
2 large carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
3 sprigs fresh thyme
2 fresh bay leaves
8 cups chicken stock, plus more if necessary
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
1.) Place a large pot over medium heat and add butter. Add onions, celery, and carrots and cook until they start to soften, about 5 minutes.
2.) Add the garlic, thyme, and bay leaves. Stir and cook for 30 seconds.
3.) Add the chicken stock. Bring to a boil and then reduce to a simmer. Taste and add salt, if necessary.
4.) Add the chicken thighs, making sure they are entirely covered by the broth. Turn heat to medium-low and bring to a gentle simmer. Cook soup until chicken thighs are completely cooked through, 20 – 30 minutes. If at any time the broth gets low, add more and return to a gentle simmer.
5.) Remove the chicken thighs and place on cutting board.
6.) Add pasta into the soup and cook until done. The amount of time will depend on the type of pasta you are using.
7.) Using your hands or two forks, shred the chicken and place back into the soup. Continue cooking until chicken is warmed through, about 2 minutes.
8.) Add the parsley and stir. Taste and add more salt and pepper, if necessary.
Tequila Lime Chicken is one of the best ways to cook chicken and ensure that it is juicy and perfect every single time. If you are short on time, you can marinate it for just 15 minutes but of course, the longer you keep the chicken in the marinade, the more flavourful it will be. Don’t worry about the alcohol content if you’re feeding this to kids, as it will burn off in the oven.
Additionally, while you can use just about any cut of chicken for this, I really prefer the legs with the thigh attached (also known as chicken quarters). The dark meat is nearly impossible to overcook and in fact, once the chicken cooks past 165 degrees Fahrenheit, it becomes even more tender. I wouldn’t take the chicken past 180, though, as it will become quite tough after that point.
Ingredients:
1/2 cup tequila
1 cup of fresh lime juice, from approximately 5 to 6 limes
Zest of 3 limes
3 tablespoons honey
1 jalapeño pepper, roughly chopped (remove the seeds if you don’t want too much spice)
4 garlic cloves, smashed
1/2 cup cilantro (or parsley if cilantro isn’t your thing)
4 green onions, roughly chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 chicken legs with thighs attached
Directions:
1.) Place all ingredients, except chicken, into a blender and blend until smooth. Taste and add more salt, if necessary.
2.) Place chicken into a resealable freezer bag and pour tequila marinade over. Shake to mix or rub marinade into the chicken. Marinate chicken for 15 minutes to eight hours.
3.) Preheat oven to 450 degrees.
4.) Line baking sheet with aluminum foil and spray with non-stick cooking spray.
5.) Remove chicken from the marinade and place on baking sheet. Using a pastry brush, baste the chicken with some of the remaining marinade.
6.) Roast chicken for 45 minutes or until a meat thermometer inserted into the thickest part of the chicken (not near the bone) reads 170 degrees Fahrenheit.
7.) Remove chicken from oven and tent with foil for ten minutes.
A quick search for ‘meatballs‘ on this site will tell you there is more than one way to make a meatball. The method I choose when it’s time to get ballin’ depends on many things, namely the amount of time I have and how much I want to fuss with the meatballs. I find baking meatballs gives you more control over the process, the meatballs hold their shape better, and you don’t need to refrigerate them for 30 minutes. However, if you want to put them in sauce, the meat won’t lend as much flavour because they will be pre-cooked.
Ingredients:
1 cup of bread crumbs
1/2 cup of milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon each chopped rosemary, thyme, and oregano
3 tablespoons grated Parmesan cheese
2 eggs, beaten
2 pounds of ground beef, or ground meat of your choice
Salt, to taste
Freshly ground black pepper, to taste
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Add bread crumbs and milk to a bowl and stir. Let sit for about 10 minutes to allow the bread crumbs to absorb the milk.
3.) Add onion powder, garlic powder, fresh herbs, salt, pepper, and Parmesan cheese. Add beaten eggs and stir.
4.) Add two pounds of ground meat of your choosing and mix. Do not over-mix. Use the tips of your fingers to gently mix the other ingredients with the meat, and stop mixing once everything is incorporated.
5.) Using an ice cream scoop, form into balls and smooth them by rolling with your hands. Place on a baking sheet lined with a baking mat or parchment paper.
6.) Place the meatballs into the oven and bake for 30 minutes, or until the meatballs are evenly browned.
7.) Place the meatballs into sauce, pile onto sandwiches, or serve and enjoy any way you wish!
These are called ‘Melting Potatoes’ because they are first seared to get a bit of a crust on them. Then, broth and butter go into the same pan before the whole thing goes straight into the oven. As they cook, the potatoes absorb all of the liquid, making them so tender and soft inside, almost as though they are melting. I have used many different types of pans when making these and they all work, but I find my cast iron skillet gives the best results.
Ingredients:
2 pounds russet potatoes, peeled and cut into 1-inch slices
Salt
Pepper
6 cold tablespoons butter, plus 2 tablespoons
2 tablespoons olive oil
6 cloves of garlic, peeled but left whole
3 sprigs rosemary
1 cup of chicken stock
Flaky salt
Ingredients:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place potato slices in a bowl and season with salt and pepper. Toss.
3.) Place two tablespoons of butter and two tablespoons of olive oil into a pan set over medium-high heat. Heat until the butter becomes foamy.
4.) Add potatoes to the pan, making sure they are in a single layer. Cook on one side for three minutes.
5.) Flip the potatoes and add garlic cloves and rosemary sprigs to the pan. Add remaining butter to the top of the potatoes and pour in chicken stock.
6.) Place potatoes in the oven and cook for 30 minutes, or until all liquid has been absorbed.
7.) Add potatoes, garlic, and rosemary sprigs together in a bowl. Hit with flaky salt.
Lo mein noodles are a staple around our house. While usually I serve them as a side to stir fry, last time I decided to make them the entire meal by just adding some chicken. The chicken does do better when marinated, but you don’t need hours and hours for it. Even just an hour in the marinade works, but the longer you leave it, the more flavourful it will be.
Ingredients:
1 package of lo mein noodles
1 pound of boneless, skinless chicken thighs, chopped into bite-size pieces
1/4 cup soy sauce, plus 2 tablespoons
1 tablespoon sugar, plus 1 teaspoon
Juice of 1 lime
1/2 teaspoon white pepper
2 tablespoons olive oil
1/2 onion, sliced
3 cloves garlic, minced, plus 1 clove minced garlic
1 tablespoon hoisin sauce
Dash of hot sauce
Green onions, sliced, for garnish
Lime wedges, for garnish
Directions:
1.) In a small bowl mix 1/4 cup of soy sauce, 1 tablespoon sugar, lime juice, three cloves of garlic, and white pepper. Place chicken into a freezer bag or bowl and pour marinade over. Marinate for at least one hour, up to 6 hours.
2.) Cook lo mein noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a bit of olive oil to prevent them from sticking together.
3.) Heat one tablespoon of olive oil over medium-high heat in a frying pan or wok. When hot, allow excess marinade to drip off chicken and add to pan. Cook, stirring occasionally, until all pieces are cooked through, about 8 – 10 minutes. Remove pieces from pan.
4.) Drop onion slices into the same hot pan. Toss until tender and add minced garlic. Cook for another 30 seconds.
5.) Add cooked lo mein noodles back to the pan.
6.) Add remaining 2 tablespoons of soy sauce and hoisin sauce. Add remaining 1 teaspoon of sugar, 1 clove of minced garlic, and a dash of hot sauce. Toss with noodles.
7.) Add chicken back into the pan and toss. Cook just until the chicken is warmed through again.
8.) Garnish with green onions and serve with lime wedges.
One of the best things about salmon is that there are so many different ways to cook it. Out of all of them, slow-roasting has got to be my favourite. It is still fish and so in this case, slow-roasting only means a mere 30 minutes or so. Once it comes out of the oven, you will have the most succulent salmon that is never overdone, never dry. It’s virtually impossible with all of that olive oil sitting on top of it.
But the salmon isn’t even the best part of the story. Because really, it’s just a vehicle for that refreshing pineapple salsa. It’s so fresh, even when you use frozen pineapple like I did. Get a little bit of everything all in one bite and it truly is a beautiful thing.
Ingredients for the salmon:
2 pound boneless side of salmon (I leave the skin on until I serve, as it’s not meant to be eaten in this recipe)
Salt
Pepper
Enough olive oil to just cover the salmon
6 – 8 lemon slices
Ingredients for the pineapple salsa:
1 cup frozen pineapple chunks, thawed and finely chopped
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 jalapeño pepper, minced with some seeds (leave seeds out if sensitive to heat)
1.) Mix all ingredients for the pineapple salsa well. Place in fridge and let sit for at least one hour to allow flavours to marry.
2.) Preheat oven to 325 degrees Fahrenheit.
3.) Place salmon, skin-side down, into a greased 9″ x 13″ casserole dish and season with salt and pepper. Cover with enough olive oil just to cover the fish. Lay lemon slices over top.
4.) Place salmon into preheated oven and roast for 30 – 35 minutes, until it is just starting to flake and is cooked through.
5.) After removing salmon from oven, use a spatula to separate the flesh from the skin. Plate salmon and top with pineapple salsa.
Meatballs are always a great answer when you need a quick supper, and I already have a couple of recipes up on the site. Those recipes are some variation of meatballs, or they are someone else’s entirely. I can’t believe that it’s taken me 15 years to get you the recipe for MY meatballs. It’s probably better that way, though. I have made little adjustments to them over the years that have made them the very best. They are browned on the outside but still incredibly tender, and they practically melt in your mouth when they are robed in that beautiful sauce.
It may have taken me awhile to get this meatball recipe to you, but good things come to those that wait. And these are very, very good. Even better? You won’t have to wait too long until dinner’s on the table.
Ingredients
For meatballs:
1 cup of bread crumbs
3/4 cup of milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Italian seasoning
3 tablespoons grated Parmesan cheese
2 eggs, beaten
2 pounds of ground beef, or ground meat of your choice
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup of olive oil
For marinara sauce:
1 tablespoon of olive oil
3 cloves of garlic, minced
1 tablespoon Italian seasoning
1 24-ounce jar of tomato puree
Salt, to taste
Freshly ground black pepper, to taste
Directions:
1.) Add bread crumbs and milk to a bowl and stir. Let sit for about 10 minutes to allow the bread crumbs to absorb the milk.
2.) Add onion powder, garlic powder, Italian seasonings, salt, pepper, and Parmesan cheese. Add beaten eggs and stir.
3.) Add two pounds of ground meat of your choosing and mix. Do not over-mix. Use the tips of your fingers to gently mix the other ingredients with the meat, and stop mixing once everything is incorporated.
4.) Using an ice cream scoop, form into balls and smooth them by rolling with your hands. Place on non-stick baking sheet, and repeat with remaining meat mixture.
5.) Once all meatballs have been rolled, place into the fridge for at least 30 minutes to allow them to firm up a bit.
6.) After meatballs have set, heat 1/4 cup of olive oil in a frying pan over medium heat. When hot, add meatballs in batches, if necessary, to avoid overcrowding the pan.
7.) Brown meatballs on all sides, for about 5 – 7 minutes each. When all meatballs are browned, remove to a plate and set aside.
8.) Drain the fat from the pan and add 1 tablespoon of fresh olive oil. Add minced garlic and 1 tablespoon of Italian seasoning and stir. Cook for about 30 seconds.
9.) Add jar of tomato puree. Fill jar with water, swirl to get excess puree, and add to pan. Stir well and season with salt and pepper.
10.) Add meatballs back to the sauce. Stir gently and cook for another 10 – 20 minutes, until the sauce thickens slightly and the meatballs are cooked through.
I used to be the type that would turn my nose up at recipes that included canned soup and other prepared mixes. It was probably a bit snobby of me but at the time, I thought scratch should mean just that – scratch. The pandemic taught me, though, that not all ingredients are available at all times and there is absolutely nothing wrong with making substitutions, even when they are not completely necessary. This gnocchi recipe shows just how delicious food can turn out when you use these prepared ingredients and as a bonus, they take just a fraction of the time to make. And after all, I wasn’t making the gnocchi from scratch, so who really cares how the sauce was made? I certainly don’t, and I’m sure I will make it again.
Ingredients:
5 slices of bacon
2 boneless, skinless chicken breasts, diced into bite-size pieces
1.) Place bacon in a skillet. Turn heat to medium and fry until crispy, flipping often. When bacon is finished, drain on paper towel and then chop into smaller pieces.
2.) Keep the frying pan on medium and add chicken pieces. Salt and pepper lightly and fry chicken until it is cooked through. Remove from frying pan.
3.) Add onion to the fat in the pan, adding a splash of olive oil if pan is running dry. Sauté onion until it is just soft.
4.) Add the can of condensed tomato soup then fill can with water and add this to the pan, as well.
5.) Add the soy milk to the pan and stir well. Bring to a simmer.
6.) Add the Parmesan cheese, parsley, fresh gnocchi, and cooked bacon and chicken. Stir well and simmer for 5 minutes until gnocchi is slightly puffed and cooked through and the rest of the dish is hot.
Smash burgers are nothing new. They have been around for a long time and recently, they have become particularly trendy. There’s a food truck just down the road from us that makes great smash burgers, but I don’t think I had ever made them until now. And I will say, I think they’re now my go-to when I want burgers for dinner. Not only are they delicious, but they are also much easier and faster to make than regular burgers.
Now, I realize that traditionally, a hefty handful of very thinly sliced onions is placed down onto the griddle before a ball of ground meat is smashed down into them. We have very different palettes sitting around our table, though, and not everyone loves the idea of grilled onions. While those people are crazy, they still deserve to have smash burgers the way they like them. I just served red onion on the side with all the other toppings and everyone was very happy.
Ingredients:
2 pounds of regular or medium ground beef (avoid lean meat for this one, if you can)
2 eggs
Salt, to taste
Freshly ground black pepper, to taste
As much thinly sliced cheddar cheese as you would like (optional)
8 hamburger buns
Toppings of choice (lettuce, tomato, red onion, bacon, mayonnaise, ketchup, and mustard, to name a few)
Directions:
1.) Place ground beef in a large bowl and add eggs, salt, and pepper. Gently mix just until all ingredients are incorporated, being sure not to over-mix.
2.) Weigh out 4.5 ounces of beef and shape into a ball. Place on a baking sheet and continue with the rest of the meat.
3.) Place baking sheet into the fridge and let meat rest for at least half an hour.
4.) Spray a griddle with non-stick spray and heat to medium-high. You can also do this in a frying pan. I just think it’s easier to do it on a griddle.
5.) Once griddle just starts to smoke, place the balls of meat on it, making sure they are evenly spaced. Place a small piece of parchment on one ball of meat and press down using a burger press or the bottom of a pot, thereby smashing the burger onto the griddle. Repeat with remaining balls of meat.
6.) Cook meat for approximately three minutes on the first side. Then, flip. If you are using cheese, place it onto the burgers now. Cook the other side for another three minutes.
7.) Remove patties to a platter and serve alongside buns and toppings.
At this time last year, Brent and I were fortunate enough to visit Jamaica. There were way too many good things packed into that vacation to mention here. I challenged myself by going snorkeling (I’m not the strongest swimmer,) I dipped my toes into the Caribbean Sea for the first time, and we made a ton of great memories.
When people find out that we stayed on a resort (thank you, Sandals Ochi!) one of the first things they want to hear about is the food. It was great! Was all of it 5-star or Michelin Star worthy? No. Some of it was, definitely. But the best meals didn’t come from the fancy restaurants. The best meals were the poolside pizza and everything that came from The Jerk Shack (chicken, pork, and sausages). Not exactly Michelin Star, but some of the best in my books.
Once we were back at home, I tried many pre-made jerk mixes trying to get that taste back. Unfortunately, none of them came close. This recipe, though, takes me right back to that beach and is full of all the flavours I so vividly remember.
I wish I could go back to Jamaica again and again and again, but reality does call. Still, this Caribbean recipe lets me do it right here in our Canadian home any time I want. And for that, I’m very happy. So, this one is dedicated to Jamaica and all of the beautiful, friendly people there. Thank you all for giving me one of the best times of my life! Yahman!
Ingredients for the chicken:
1 medium onion, coarsely chopped
3 medium green onions, coarsely chopped
3 Scotch bonnet chiles, chopped
3 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice
1 tablespoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon nutmeg, freshly grated
1 teaspoon kosher sale
1/2 cup soy sauce
2 tablespoons vegetable oil
10 chicken drumstick
Ingredients for the rice and peas:
3 tablespoons unsalted butter
3 cloves garlic, finely minced
1 small onion, finely chopped
1 teaspoon dried thyme
1 teaspoon allspice
1 large fresh bay leaf
1 Scotch bonnet chili
1 19-ounce can red kidney beans, rinsed and drained
1 400-ml can coconut milk
1 cup water
1 teaspoon salt
2 cups long grain white rice
Directions:
1.) Make the marinade for the chicken. Combine the onion, green onions, Scotch bonnets, garlic, five spice, allspice, pepper, thyme, nutmeg, and salt in a food processor. Process until the mixture is coarse. Combine the soy sauce and oil in a measuring glass and in a slow, steady stream, pour into food processor while it’s running until you have a thick marinade. Place chicken drumsticks into a large resealable bag and pour marinade over top. Massage slightly to make sure marinade entirely covers chicken. Marinade for at least six hours, and up to overnight.
2.) When ready to start cooking, begin with the rice. Preheat oven to 400 degrees Fahrenheit.
3.) In a large ovenproof pot, melt butter over medium-high heat. Add onion and sweat it lightly until it is translucent. Add garlic, thyme, allspice, bay leaf, and whole Scotch bonnet. Cook for 30 seconds while stirring.
4.) Add coconut milk, water, kidney beans, and rice and stir. Once bubbles start forming at the surface, cover and place in the oven. Bake for 40 minutes.
5.) Line a baking sheet with aluminum foil for easy cleanup. Spray foil with non-stick spray. Remove chicken from marinade and place drumsticks on the baking sheet, with plenty of space between them. Brush additional marinade onto drumsticks to make sure they are fully coated. Place chicken into the oven and cook for 45 – 60 minutes, until the chicken registers 170 Fahrenheit on a meat thermometer.
6.) When rice is finished in the oven, remove it but keep the lid on. Allow rice to sit for 15 minutes before removing the lid and fluffing with a fork. Your chicken should be ready at about the same time.
7.) Serve the chicken and rice together, and enjoy!
