Creamy Steak Fettuccine

INGREDIENTS
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter
cloves, minced
2 tbsp. all-purpose flour
2 c. milk
1 tbsp. freshly chopped parsley
1/2 c. freshly grated Parmesan
1 1/2 c. halved cherry tomatoes
4 c. baby spinach

Balsamic glaze, for drizzling

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
  5. Top with sliced steak and drizzle with balsamic glaze.

https://www.delish.com/cooking/recipe-ideas/a19867560/creamy-steak-fettuccine-recipe/

PHOTO AND RECIPE CREDIT: DELISH

Creamy, Cheese Polenta Dish

Cheesy Polenta with Roasted Vegetables

Ingredients

  • Kosher salt and freshly ground pepper
  • 1 cup (5 oz./155 g) polenta
  • 3/4 lb. (375 g) butternut squash, peeled, seeded and cubed
  • 1/2 lb. (250 g) brussels sprouts, halved
  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. unsalted butter
  • 3/4 cup (3 oz./90 g) shredded fontina cheese
  • 2 Tbs. grated Parmesan cheese
  • Chopped fresh flat-leaf parsley for garnish

Method

Preheat an oven to 450°F (230°C).

In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.

Meanwhile, pile the squash and brussels sprouts on a baking sheet lined with parchment paper. Drizzle with the olive oil and balsamic vinegar, season well with salt and pepper, and toss to coat. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.

Once the polenta is soft, stir in the butter and cheeses until melted. Season to taste with salt and pepper. Spoon the polenta into bowls, top with the roasted vegetables and garnish with parsley. Serve immediately. Serves 4.

 

IF YOU TRY IT OUT COMMENT BELOW WHAT YOU THOUGHT

 

Photo and Recipe credit Williams Sonoma

https://www.pinterest.ca/pin/493707177908050763/sent/?invite_code=c8bb82a0ae3044a1834e8590c64ffd9b&sender=493707315308925043&sfo=1

 

 

 

Cinnamon and Sugar Pecans

These are a must make especially this time of year!  With the holidays around the corner these are super quick and easy to make.  I love giving these as a little gift and now I have friends and family that look forward to getting these pecans every year!  This coating is airy, addictive and these pecans pair well with so much.  I put them on salads, charcuterie boards, I have crushed them up and coated chicken with them and more…..simply amazing and they definitely won’t last long once you make them.  So, my gift to you guys is this recipe for you to have, make and share.  Happy Holidays and Enjoy 🙂

INGREDIENTS

  • 4 cups pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

INSTRUCTIONS

  • Preheat oven to 300°F. Line 2 baking sheets with tin foil and a divide 1 Tbsp of butter between both baking sheets and put in the oven while pre heating.
  • Add the egg white and water to a large mixing bowl and whisk together until well combined, fluffy and almost 4 times larger in volume. Pour the pecans in and stir until all of the pecans are fully coated.
  • In another bowl, whisk together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
  • Pull baking sheets out and with a pastry brush spread the butter in a very thin layer all over the bottom of each baking sheet.
  • Spread the pecans onto the prepared baking sheets in a single layer. Bake at 300°F for 20-25 minutes at most. Do not over cook.
  • Remove from the oven and turn them around a bit so that they don’t stick to the bottom and allow them to cool completely on the baking sheets.

Candied pecans may be stored in an airtight container at room temperature for a couple weeks.

Yum Yum!!!

Photo By: Jaime Hayes

Classic Chicken Noodle Soup

Nothing comes close to a having a hot bowl of soup on a cold winter day.  Especially when that soup is a classic chicken noodle soup.

Classic Chicken Noodle Soup:

Ingredients:

  • 6-8 Chicken Legs
  • 6-7 Carrots (peeled and cut into chunks)
  • 3-4 Stalks of Celery (cut into chunks)
  • 1 Large Onion (diced)
  • 4-5 Cloves of Garlic (peeled and roughly chopped)
  • 2 Cups of Elbow Noodles
  • 2 Bay Leaves
  • 1-2 Cubes of Beef Bouillon
  • Salt and Pepper to Taste

Directions:

Cook pasta as directed on package, drain and set aside until soup broth is ready.  While the pasta is cooking take a large soup pot and add the carrots, celery, onions, garlic and bay leaves.  Fill the pot with water 3/4 of the way up and season with some salt and pepper (I just eyeball this).  Bring to a simmer and add the chicken legs to the pot.  Cover and let simmer gently until chicken is cooked about 30-40 minutes stirring occasionally. 

Once cooked, remove the chicken legs and set aside until cool enough to separate the chicken from the bone.  Take the beef bouillon cubes and add them to the pot.  Stir until dissolved and discard the bay leaves.  Now add the cooked pasta to the broth (you may not need all the pasta this is based on how much broth there is).  When chicken has been removed from the bone it can then be add to the pot as well.  Give the soup a taste to check the seasoning and add more salt or pepper if needed. 

Tip: If you misjudged your seasoning just add more water to dilute the broth.

Photo Taken By: Jaime

If you’ve tried this recipe let us know what you think by leaving a comment 🙂

On-The-Go PB Bites

These On-The-Go PB Bites are perfect when you’re crunched for time and need a quick grab and go item that you can feel good about.  With just the right amount of sweet and salty these little bites will satisfy all cravings.  I actually love having them with coffee for an afternoon treat.  You can make a batch of these and put them in an air tight container in the fridge or freezer.  My kids love them after school for a great snack that will keep them going till dinner time.

Author of Recipe: Gimmiesomeoven

Photo Credit: Gimmiesomeoven

The recipe calls for:

  • chocolate chips
  • toasted coconut
  • vanilla extract
  • peanut butter (I use Kraft all natural with sea salt)
  • old fashioned oats
  • honey (or agave nectar)
  • freshly ground flax seeds
  • chia seeds (optional)

DIRECTIONS:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
  3. Makes about 20-25 balls.

If you’ve tried this recipe let us know what you think by leaving a comment 🙂

Garlic and Rosemary Lamb Chops

Lamb is at the top of my list when I want to spoil my family for a special night in.  However, lamb may not be for everyone but I think with this marinade you might want to try it again.  I first introduced lamb to my kids when they were 3 and they have asked for it ever since so this marinade is my go to with any piece of lamb but I prefer to use chops.  This marinade is best if done the night before.

Ingredients:

  • 8-10 Lamb Chops
  • 1 cup Olive Oil
  • 4-5 Cloves of Garlic (chopped)
  • 3 Sprigs of Rosemary (removed leaves from stem and chop)
  • 1/2 Lemon (juiced)
  • 1 Tbsp Honey
  • 1/4 Tsp Salt
  • 1 Tsp Pepper

 

Directions:

Pat the lamb chops on both sides with paper towel and place in a baking dish.  In a bowl whisk to together olive oil, garlic, rosemary, lemon juice, honey, salt and pepper.  Pour over lamb chops and refrigerate over night in the morning turn them over.  When you’re ready to make dinner preheat your grill and grill chops until they are medium to well done.  Remove from grill and serve.  Mmmmm lamb chops 🙂  Try these chops with my simple couscous salad.

 

Photo Taken By: Jaime Hayes

If you’ve tried this recipe let us know what you think by leaving a comment 🙂

Simple Couscous Salad

If you’re tired of serving the same old side dishes and are looking for something quick and easy this simple couscous salad is perfect!  This salad can be prepared ahead of time and can be served warm or cold.  I make up a double batch for the kids lunches and quick work meals.  Be creative with your couscous salad by adding cooked chicken, legumes and other veggies of your choice.  I just prep it all on a Sunday distribute it into containers and BOOM lunch meals for the whole weeks all you have to do is grab it and go.

Ingredients: 

  • 1 1/2 Cups of Chicken or Vegetable Broth
  • 1 Cup of Couscous
  • 1/4 Cup of President’s Choice (PC) Roasted Garlic Olive Oil
  • 1 1/2 Tbsp of Fresh Lemon Juice
  • 1/4 to 1/2 Cup Green Onions (thinly sliced)
  • 1/2 Cup Chopped Flat Leaf Parsley
  • Salt and Pepper to taste

Directions:

Bring broth to a boil.  Once boiling turn off the heat and add the couscous.  Stir it and put the lid on.  Let stand for about 5 minutes.

Meanwhile juice the lemon, chop the green onions and parsley.  Set aside.

Once couscous is ready fluff with a fork and place into a medium bowl.  Add the roasted garlic oil, lemon juice, parsley, green onion, salt and pepper.  Mix it all together and that’s it!!

Spoon onto a plate and enjoy!!

 

Picture Taken By: Jaime Hayes

If you’ve tried this recipe let us know what you think by leaving a comment 🙂

Romantic Rigatoni

Why go out when you can stay in.  This pasta is perfect to make when you’re wanting to make a great impression.  It’s quick, easy and it’s a home run if you’re doing a date night in. It’s creamy rich sauce, sausage and kale beautifully compliment each other for a flavour explosion that will having you wanting seconds.

Marnie and I were chatting about going out to dinner with our hubby’s when I thought why don’t we just stay in, grab an amazing bottle of vino and do dinner at home.  Her response was “what are you going to make?”  I immediately said “I just came across this delicious looking recipe and I just have to make it for you.”  This pasta was a hit with us so I hope you guys try it out and love it as much as we did.

 

Author: Pinch of Yum

Photo By: Pinch of Yum

 

INGREDIENTS

  • 1 lb rigatoni + 2 cupreserved pasta water
  • 3 tablespoonolive oil
  • 2 cups chopped fennel or celery (I used fennel)
  • 1 large yellow onion, chopped
  • 1 lb Italian sausage
  • 4 cloves garlic, minced
  • 1 teaspoon fennel seeds, crushed or chopped*
  • 1/4 cup tomato paste
  • 1 cup dry white wine or chicken broth (I used white wine)
  • 1 1/4 cupheavy cream
  • 2 cupchopped kale
  • 1 teaspoon salt
  • freshly grated Parmesan cheese
  • red pepper flakes

INSTRUCTIONS

  1. Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
  2. Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Saute until very soft – about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through.
  3. Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes. Add the wine; let it sizzle out. Add the cream; let it come to a low simmer. Stir in the kale. Season with salt.
  4. Fall In Love: Toss sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY!

If you’ve tried this recipe let us know what you think by leaving a comment 🙂


Easy Chimichurri Sauce

I love chimichurri sauce to accompany many different dishes but my favorite pairing for this sauce is steak!  It’s a classic summer add on when grilling the perfect steak.  It’s fresh, vibrate in colour and the smell….I mean the smell is simply amazing.  I just can’t get enough of this super easy sauce.  When I have this with steak I pair it with this Malbec red wine along some great company! 🙂

I hope you make this and enjoy it as much as I do!

———-

Chimichurri Sauce

Ingredients:

  • 1 cup Cilantro (fresh)
  • 1 cup Flat leaf parsley (fresh)
  • 3 cloves of garlic (peeled)
  • 1/2 cup Red onion or Shallots
  • 2 Tbsp of fresh lime juice
  • 1/4 tsp Black ground pepper
  • 1/4 tsp Red pepper flakes (optional)
  • 1/4 tsp Salt
  • 1/2 cup Olive oil
  • 2 Tbsp Red wine vinegar

Instructions:

Put it all in a food processor and blend until combined. Pour into a dish and serve. You can make this in advanced and allow it to sit in the fridge (covered) to allow the flavours to develop more. It’s best to made the same day. Enjoy 🙂

———-

Tried making this chimichurri sauce? Let me know us know if you loved it and leave comment below!

Photo and recipe from: ***

Must Make Lemon Ice Cream for Summer

Lemon Ice Cream

I can’t take credit for this amazing, can’t stop eating lemon ice cream.  What I can take credit for is passing this must try recipe onto you guys.  This is one of the most easiest ice cream’s I’ve every made and I know you guys will enjoy it as must as I do.

Ingredients

  • 1 1/2 Tbsp grated lemon zest
  • 1/2 C fresh lemon juice
  • 1 C sugar
  • 3 eggs
  • 1 1/2 C whipping cream
  • 1 C whole milk
  • 1 tsp vanilla
  • pinch of salt

Instructions

  1. In a pan mix together zest, juice, sugar and eggs.
  2. Add in 1 C whole milk and vanilla.
  3. Cook the mixture over medium heat, stirring constantly until it comes to a simmer.
  4. Strain through a sieve to remove zest.
  5. Cover with plastic wrap and refrigerate until cold.
  6. Add in whipping cream and freeze in ice cream maker according to manufacturer’s directions.

Photo credit also goes to Leanne Anne Wilkes webpage.