Sweet & Spicy BBQ Chicken Wings

My hubby was hungry for chicken wings today…..so I dug up this recipe for the sweet & spicy bbq sauce. This is the first time I make this but it was very very good as my hubby says…it’s a keeper.

It was easy to put together..doesn’t take long to cook down and thicken.  So overall easy supper.  That’s the way I like it!

All during supper we’d take turns to say how good it was!  YUM!!!

I saved it for my camp recipes…it will be great when we all get together for a potluck.

So here goes;

Sweet & Spicy Bbq Chicken Wings:

  1. 16 chicken thighs, (you could do boneless, skinless). I did chicken wings and they turned out great.
  2. 4 garlic cloves – 1 TBSP
  3. fresh parsley – to sprinkle on top once done
  4. 1 small yellow onion
  5. 1-350 ml jar of orange marmalade (you could use apricot)
  6. 2 TBSP hot pepper jelly  or some hot sauce as desired
  7. 2 TBSP Dijon mustard
  8. 2 TBSP honey
  9. 1/2 cup Ketchup
  10. 1 TBSP Worcestershire sauce
  11. 1/4 cup apple cider vinegar
  12. 1/2 cup orange juice
  13. salt & pepper to taste
  14. 2 tsp of smoked Paprika ( I used mild)
  15. Grapeseed oil to saute onion, garlic)

Directions:

  • heat oil in medium saucepan over medium heat
  • add 1 TBSP oil
  • add onions and cook for about 4 minutes
  • add garlic and cook another 2 minutes
  • add marmalade and pepper jelly and cook till melted
  • add orange juice and cider vinegar
  • bring to a simmer and then add the ketchup, honey, Dijon and Worcestershire sauce
  • adjust heat to medium low and simmer stirring often for about 15 minutes..add 1/2 tsp salt
  • you can put in a blender and purée if you prefer, I left it as is.
  • use about 1 cup to brush on chicken for the last 3 minutes of cooking ….keep the rest for a dipping sauce if required

Chicken:

  • take a cookie sheet and cover it with foil then a sheet of parchment paper…easy cleanup
  • dry your chicken pieces with paper towel they will brown better
  • place them on prepared cookie sheet
  • sprinkle with salt & pepper and smoked paprika on BOTH SIDES
  • place in a 375 degree oven ( I did convection roast) it’s ok if you don’t have a convection oven
  • after 12 minutes I turned my chicken wings over
  • cook for another 12 minutes….adding the sauce for the last 3-4 minutes
  • Note:  I used chicken wings…half a pack from Costco..so about 25 or so wings.

Enjoy!

 

Marvellous Meatloaf!

I came across this small recipe booklet that they sell at the cash at the grocery store about 20 years ago.  All the recipes in the book use ReaLemon Juice.  It has been my go to for this meatloaf recipe.  In all these years I have not come across one that I like better.  This recipe is truly delicious!

I want to encourage you to try it…you won’t be disappointed.

Today I made a double batch to have some in the freezer ready to go.  With Christmas looming around the corner it’s handy to have things handy in case someone drops in.  So today was day 2 of filling my freezer with our favourite foods.

So here goes!

I mixed this with a spatula first then my gloved hands very gently so not to overwork your meat…makes for a tender meatloaf.

Free form it in a shallow dish….compressing in a loaf pan makes a dense loaf…

This recipe will make two good sized meatloaves.  I divided mine in 3 small ones.

It’s crusty on the outside and super juicy inside.  Cook it uncovered! The last 10 minutes remove from oven…drain fat…then cover with ketchup sauce and cook for remaining time!

Marvelous Meatloaf!

  1. 1/2 cup ketchup
  2. 1/3 cup of packed light brown sugar
  3. 1/4 cup of ReaLemon Juice from concentrate (reserve 1TBSP for the ketchup sauce)
  4. 1 tsp dry mustard
  5. 2 lbs lean ground beef
  6. 1 lb ground pork
  7. salt & pepper
  8. 1 1/2 cups of crushed crackers…(I prefer crackers than bread crumbs..your meatloaf is more moist)
  9. 1/2 of a large onion finely chopped
  10. 2 eggs slightly beaten
  11. 2 squirts of a beef liquid bouillon

 

Directions

This Recipe Makes 2 Loaves!  Freeze one for later!

  • Preheat oven to 350
  • To make the sauce add: ketchup, brown sugar, dry mustard and 1 TBSP of your 1/4 cup lemon juice
  • mix well and set aside
  • in a large bowl mix your ground beef and ground pork together with salt and pepper ( mix with a large spatula so not to handle your meat mixture too much..makes for a tender meatloaf)
  • add 1/3 cup of your ketchup sauce
  • add the rest of your ingredients including lemon juice
  • gently mix with gloved hands till blended
  • THIS WILL MAKE 2 LOAVES!  WRAP ONE IN PLASTIC WRAP AND FREEZE
  • free form it in a glass dish ( I don’t like mine compressed in a loaf pan…it’s too dense…You’ll See!!)
  • bake for 1 hour….Uncovered! TEN MINUTES before it’s done spread the ketchup sauce over top and bake for remaining time.
  • It should be a bit crusty on the outside and juicy on the inside
  • I baked mine on convection roast 375 for one hour UNCOVERED!
  • if you don’t have a convection oven do 350 for one hour UNCOVERED!

Enjoy!

 

Perogie – Homemade of Course!

Yum!!!  My homemade Perogie turned out great!!!  Aren’t you happy when something turns out the first try!!  The only time I did them was 35 years ago with my sister in law.  She made the dough and filling and I just helped fill and pinch.

I decided today I was going to do this on my own.  The dough I use is still her recipe.  It’s so tender!  You use a full 500ml container of sour cream and add flour….Presto!!

I will walk you through the process..but you’ll see..it’s pretty easy.

Don’t laugh but I don’t know what I was thinking but I made enough potato filling for two more batches of dough….so I’ll finish up tomorrow!!!  I’ll have Perogie for a while LOL

Everyone likes them done with different fillings, different cheeses, some with onions , some without… But I can only tell you what I did then it’s up to you how you fill them!  No matter how you like them…you will love the dough!  It’s the best ever!!!

So here we go….

After I put my TBSP of potato I squish it a bit sideways to make it easier to fold!

 

Perogie – Homemade of Course!

This Recipe Is Made for Two or Three Batches Of Dough!  

  1. 5 lbs of potatoes, peeled, and cut into pieces to boil
  2. 1 tub of Imperial Cheese (it’s a very strong cheese, red tub with black lid)
  3. 3/4 lb of sharp cheddar, shredded
  4. 1/4 cup butter, soft
  5. 1 onion, sautéed till light golden
  6. salt & pepper to taste

Dough

  1. 1 500ml container of full fat sour cream
  2. 3 cups of unbleached flour
  3. 1/2 tsp salt
  4. Note;  the dough is elastic…so take your time rolling it out thin…you don’t want a thick Perogie!!!

Directions

Potatoes:

  • peel and cut potatoes and boil till very soft
  • salt before boiling
  • drain once cooked
  • add the butter, and pepper
  • mash well
  • add cheeses…(you decide how much)
  • add the sautéed onion – optional
  • mix together and set aside to cool down,

Note:  they are very soft once the cheese is added, but after they cool they will scoop nicely, they firm up.

Dough:

  • in a large bowl add your sour cream
  • add 2 cups of the sifted flour with salt
  • mix well
  • add another 1/2 cup of the flour and mix well
  • put a bit of the remaining flour on a board and knead it into the dough and continue to add the remaining flour and kneading till all the flour is incorporated and you get a smooth ball of dough
  • The dough will be just slightly sticky…not much
  • divide in 4 and plastic wrap each piece and put in the fridge for at least 2 hours or overnight
  • on a lightly floured board , roll out one piece of dough at a time
  • choose a round cutter
  • the dough is elastic..so take your time and roll it our thin…..
  • with your finger, dip in cold water and just slightly moisten the edge of your round piece.
  • add your filling…about 1 TBSP of potato filling
  • fold over and press with a fork
  • I USED A CUTTER THAT ALSO PRESSED THE DOUGH TOGEHTER! SEE PIC!!!!
  • ONE BATCH OF DOUGH GAVE ME ABOUT 39 PEROGIES!!

Notes: 1- freeze your Perogie on a cookie sheet before storing 1- to cook bring water to a boil, drop in your Perogie and boil for about 3-4 minutes till they float.  Then drain and fry slightly in a pan with melted butter and onion and bacon if you wish.  Or not!

Enjoy!!!

 

Cottage Pie Topped with Scalloped Potato Gratin

Yummmmy!!!  Made this dish for supper tonight and it was soooooo tasty!! What a combination….ground beef with onion, carrot, mushrooms ( I didn’t have )celery..then the scalloped potato cream mixture for the potatoes made this dish very delicious!  A keeper for sure…hubby went back for seconds which is always a good sign.

It has three steps then you put it together.  First the meat mixture, the potatoes, the cream mixture…but it’s worth it.  It takes about 30 minutes to cook and about 45 minutes to get all the components together and ready.  I will be doing it again!

THIS IS ENOUGH FOR 4 PEOPLE….IT COULD EASILY BE DOUBLED!

 

 

Cottage Pie Topped with Scalloped Potatoes Gratin

Ground Beef Mixture:

  1. 1 lb ground beef
  2. salt & pepper to taste
  3. 1/2 of a larg onion or one small one
  4. 1 1/2 stalks of celery finely chopped
  5. 1 carrot chopped small
  6. SCANT 1/4 cup of flour
  7. 1 cup beef stock
  8. 1 tsp soy sauce
  9. some chopped parley or a TBSP of dry parsley
  10. 4 oz of cremini mushrooms sliced

For The Potatoes:

  1. 1 TBSP flour ( I use easy blend by Robin Hood for my sauces)
  2. 2/3 cup of heavy cream (I used whipping cream)
  3. 1 large clove of garlic minced
  4. salt & pepper to taste
  5. 2 lbs of potatoes ( I used Yukon Gold)
  6. 4 oz of cheddar cheese ( I used Monterey Jack)
  7. 1/2 cup Parmesan cheese

Directions:

  • peel and slice potatoes 1/8 inch thick
  • put in pot and boil 5 minutes…till they begin to get soft
  • drain in strainer and let cool

Meanwhile

  • Brown beef in frying pan
  • salt & pepper to taste
  • drain fat then sprinkle flour over meat…mix well
  • set meat aside on a plate
  • in the frying pan add onion, celery and carrot & mushroom
  • fry till they begin to get soft
  • add meet to the pan and mix together
  • add beef broth & soy sauce
  • simmer till thickened
  • put meat mixture into a casserole dish

Cream Mixture

  • In a glass measuring cup add 2/3 cup of heavy cream
  • Add 1 TBSP of flour ( I use easy blend by Robin Hood for sauces)
  • mix well so there won’t be any lumps
  • add 1 large clove of garlic minced
  • salt & pepper to taste
  • Bring to a boil then simmer till it starts to thicken..set aside

This is the flour I use for any sauce or gravy I make.  It’s super fine …you mix it into your liquid with a fork…no lumps!

Assembly:

  • layer half the potatoes over the meat
  • now half the cream mixture
  • repeat
  • sprinkle the cheese over top
  • Bake in a 425 oven for about 30 minutes
  • till the top is browned and crusty and it’s bubbly hot
  • serve with garlic bread

Enjoy!

 

Spaghetti Sauce…the best!

I have never, so far, come across anyone that doesn’t like a good spaghetti dinner.  For a long time for some reason I could not make a good spaghetti sauce.

One weekend we decided to go and visit our friends in Ottawa.  When we got there I could smell this wonderful sauce that had been simmering for hours.  I couldn’t wait to taste it!

When dinner time came I eagerly came to the table..the smells!!!!  .I wasn’t disappointed!   I could have literally eaten the whole pot it was soooooo good!

So of course I had to get the recipe..and he was willing to share.  It did not take long after we got home that I wanted to try it.  It’s an easy recipe, goes together in short order and is deliscious. I hope you enjoy this as much as I did.

 

 

 

 

 

Spaghetti Sauce…the best!

  1. 2 28oz cans of San Marzano whole peeled tomatoes…from Costco…squished with your hands
  2. 1 large can of Hunt’s Tomato Sauce
  3. 1 can of Tomato Paste
  4. 1 lb lean ground beef
  5. 2 Italian sausage…casings removed…you choose how spicy
  6. 1 onion…finely chopped
  7. 2 celery ribs, finely chopped
  8. 1 good size carrot..finely chopped
  9. 1 green pepper, finely chopped
  10. 2 large cloves of garlic..minced
  11. salt & pepper to taste
  12. 1/3 – 1/2 cup of good red wine
  13. 1 TBSP each….oregano, basil, Italian seasoning, 2 bay leaves
  14. 3 TBSP of brown sugar

Directions:

  • brown your ground beef and sausage together…drain fat
  • add onion and cook till onion is translucent
  • add garlic and sauté for 2 minutes
  • add celery, carrot, pepper and sauté for 2 minutes
  • take your two cans of tomatoes and squish them with your hands..you can wear gloves…
  • add tomatoes, tomato paste,  Hunt’s Tomato Sauce to your meat mixture
  • Add red wine and spices
  • add brown sugar
  • bring to a boil then simmer for at least 2 hours…
  • use your favourite pasta

Enjoy!

 

 

 

Shepherd’s Pie

 

Fall is here and that makes us hungry for comfort foods.  So the other day I decided to make a Shepherd’s pie recipe I found while browsing the internet.

It turned out really good…when my hubby took a bite he said “it’s a keeper”…that’s always my sign that I should post this…

Hope you enjoy it as much as we did.

Peel & boil your potatoes.  Add buttter, a bit of milk and Parmesan cheese.  Salt & pepper to taste.  Mash and set aside.

Brown your hamburger…then drain fat…add onion, garlic and toss for for a couple of minutes till onions are translucent.

Add beef broth, Worcestershire sauce, onion soup mix and frozen veggies.  Stir to mix.  Simmer for about 3 minutes.  It will remain cooking in the oven

Put mashed potatoes on top. Sprinkle a bit of parsley and grated Parmesan cheese on top…place in 350 oven for about 30 minutes..till top of potatoes are nicely browned.

I cooked mine in a cast iron skillet so I could transfer it to the overn…dirtying only that pan.

Shepherd’s Pie

  1. 6 large potatoes..boiled and mashed
  2. 6 TBSPs butter…room temperature
  3. 1/4 cup of grated Parmesan cheese
  4. just a bit of milk …for mashed potatoes
  5. 1 1/4lb of hamburger meat
  6. salt & pepper to taste
  7. 1 large onion
  8. 1 large clove of garlic minced ( or my garlic paste ..see add ons)
  9. 1 cup of beef broth
  10. 2 tsp of Worcestershire sauce
  11. 1 envelope of onion soup mix
  12. 2 cups frozen vegetables…carrot/peas/green beans/

Instructions:

  • peel & boil potatoes  (for mashed potatoes)
  • add butter, a bit of milk, Parmesan cheese,  salt & pepper to taste
  • set aside
  • meanwhile, brown hamburger…drain fat
  • add onion, garlic and sauté for about 3 minutes..till onion is translucent.
  • add beef broth, Worcestershire sauce, onion soup mix, frozen veggies…stir to mix
  • simmer for about 3 minutes…this will remain cooking in the oven
  • top with mashed potatoes
  • make a design on top with a fork
  • top with some Parmesan cheese and a bit of parsley
  • bake in a 350 oven for about 30 minutes….till top of potatoes are nicely browned.

Enjoy!

Hamburger Soup/Stew

Well…it’s that time of year again when we crave warmth and comfort foods.  It’s snowing outside (way too early for that) and that means comfy foods, warm drinks to sip on and cozy clothes.  You will love this recipe…this is my first time making it and we really enjoyed it.  I toasted some naan bread to eat with it.  With all the veggies and meat it’s a hearty meal by itself.

I hope you enjoy it!

After I’m done posting this recipe..out come the Christmas decorations…perfect weather for that!

Hamburger Soup/Stew

  1. 1 lb ground beef
  2. 1 large onion
  3. 2 cloves garlic, minced
  4. 3 medium/large potatoes, peeled and diced
  5. 3 1/2 cups of beef broth
  6. 1 can 28oz can of diced tomatoes with juice
  7. 1 can condensed tomato soup (not diluted)
  8. 2 tsp worcestershire sauce
  9. 1 tsp each of oregano and basil
  10. 1 bay leaf
  11. salt and pepper to taste
  12. 3 cups frozen veggies ( I used peas, carrot, green been mix)
  13. 1 1/2 cups cabbage, shredded and chopped in about 1 1/2 inch pieces

Directions

  • brown ground beef, onion and garlic till no pink remains, drain fat
  • add all the remaining ingredients
  • simmer till potatoes are tender

Enjoy!

Pork Tenderloin 2 Ways!

Pork tenderloin has to be the easiest meat to cook…it takes no time at all.  I had two in the freezer, so after thawing them I decided to cook them both right away.  I would make a gravy for some and slice the rest for sandwiches at the trailer.

I’ve also made this with a maple syrup glaze which is deliscious….

I’m sure you’ll want to keep this recipe close by…it’s an easy go to for any company.

Pork Tenderloin 2 Ways!

  1. Pork Tenderloin , how ever many you need
  2. Salt & Pepper
  3. Flour or cornstarch if you want it gluten free.

Maple Syrup Glaze

  1. 1/4 cup of maple syrup
  2. 1/4 cup molasses
  3. 1 Tbsp red wine vinegar
  4. 1/4 tsp smoked paprika
  5. 1/4 tsp ginger

Gravy

  • Juices from browning your tenderloins
  • Flour or cornstarh for gluten free
  • Below is a flour that I’ve been using for years.  RobinHood Easy Blend.  It’s very fine and you won’t get lumps with it.  You put it in very cold water till the consistency of cream.

  • I use a product you can find here in Canada called Bovril.  It’s a concentrated very dark liquid for beef gravy but I use it for pork gravy as well.
  • Seasoned Salt
  • Soya Sauce

Directions For Pork Tenderloin #1 Way

  • Place flour or cornstarch in a shallow dish
  • Pat your tenderloins dry with paper towel
  • Salt and pepper them
  • Dredge in the flour
  • Shake off the excess
  • Melt some butter in a large frying pan
  • Brown the tenderloins on all sides
  • Once browned it should have a crispy texture on the outside
  • Place on a baking sheet lined with parchment paper not covered and cook at 375 for about 20 minutes.
  • Check with a meat thermometer at about the 17 minute mark or till it reads 145. That is the doneness for pork
  • Remove from the oven and cover with foil for it to rest.
  • Some juices will run out and you can add that to your gravy

Gravy:

  • Add some hot water to your juices
  • Bring to a boil
  • Now by tasting you will add Bovril, Seassoned Salt and Soya Sauce
  • Better to add a bit at a time till you’re happy with the taste
  • Add your pork juices
  • Now thicken a bit at a time till you reach the desired thickness. I like mine on the thin side

Pork Tenderloin #2 Way:

  • You can choose to slice your tenderloin in two lenghwise
  • Prepare bread stuffing of your choice…could be stove top with maybe some added raisins.  Cook it by directions on box but add raisins to it
  • Place stuffing in the middle and tie with strings and brown before putting in the oven
  • Or prepare tenderloin without stuffing and brown as per directions above
  • Prepare the Maple Syrup Glaze (recipe above)
  • After browning you can brush some on the tenderloin before placing in the oven.
  • I always make extra to drizzle on after serving

Enjoy!!!

 

 

 

 

 

Grandma’s Shepherd’s Pie

Big sigh…..it’s been a week today since we’ve moved into our new place.  It’s really starting to look like home.  We’ve hung pictures, set up the guest bedroom, unpacked all the inside boxes etc.  I finished setting up my bathroom today minus one light fixture…waiting for it to come in.  It’s turning out really good…I’ll post pictures in about a week.

Today I thought I’d share my grandmother’s shepherd pie.  Up until I was seventeen I never knew shepherd’s pie could be made with mashed potatoes…you see..my grandmother always made hers with scalloped potatoes.  Not until I started dating my husband of 45 years did I taste the “other” version.  Both are really good! You be the judge!!!

Grandma’s Shepherd’s Pie

  1. 4 medium size potatoes
  2. 1 yellow onion
  3. 1 can creamed corn
  4. 1 1/4 lbs ground beef
  • Brown the beef and drain the fat.
  • Slice your onion in thin slices then take them apart to make thin rings
  • Peel then slice your potatoes thin like scalloped potatoes
  • Have cream corn available or any vegetable of your choice. I do like the creamed corn because it blends with the bit of water and makes a great sauce.

Layer a thin layer of potatoes on the bottom of your casserole.  Sprinkle with salt & pepper.  Cover that thin layer with water.

Sprinkle half the onion, then half the can of creamed corn.Then half the beef.  Repeat these layers again and finish with another layer of potatoes…so you’ll have two layers of everything…but three layers of potatoes.

I promise I’ll get better at taking pictures….my excuse is I just moved LOL! It tastes really yummy!!!

Oven Roasted Haddock

We’re in the middle of moving so I apologize ahead of time that my posts will be sporadic for a while till we’re set up in the new place!!

I’m having to make quick but healthy meals since we’re only a week till moving day!  So tonight I prepared  frozen/thawed wild haddock fillets with a side salad (bought from Costco).  But…it’s the fish with home made tartar sauce we will focus on tonight!!

I thawed my fillets and put them in the fridge till I was ready to season it.

So here are the haddock fillets (always use wild fish…not farmed )after I spread them with what I call our home made garlic paste.  We always have a container of this in the fridge ready to spead on fish, chicken, put a dollop in your pasta sauce etc.  We use it spread on baguette topped with Parmesan cheese and toast it for garlic bread!!!

Then comes the seasoning….every time I go into HomeSense, Winners or Marshall’s I look for this spice

 

It’s the Gourmet Collection Chilli Lime…it’s the best spice blend I’ve ever had…I have 6 jars in my pantry with various expiration dates on them….I don’t know what I’ll do when I can’t get anymore…but for now I’m good till 2019 LOL!!!

Now you sprinkle spice all over the fish (or chicken).  The more you put the spicier it is….so if you’re moderate with it, it will be only the most deliscious thing you’ve ever tasted…if you like spice then it will be spicy disliscious!!!

 

Fish:

  1. how ever many fish fillets you need ( I used wild haddock fillets/ frozen and thawed)
  2. spread with the garlic paste shown below
  3. sprinkle with the chilli lime spice ( or your desired spice)
  4. Bake at 400 for about 8-10 minutes…you want your fish to be flaky and moist…not dry and overcooked.

Garlic Paste:

  1. 1 full bulb of garlic, peeled
  2. pinch of salt
  3. pinch of parsley
  4. 1 cup extra virgin olive oil

Place all the peeled garlic cloves from the whole bulb in a mini food processor and mince well.  Add salt, parsley and oil.  Blend well till all incorporated.  Place in an airtight container and place in the refrigerator.  It will set like soft butter…then it’s ready to use!!!  YUM!

I use it to toss veggies in it then sprinkle with fleur de sel.  In the salt isle at the grocery store.

Tarter Sauce:

  1. 3/4 cup of mayonnaise ( I used miracle whip)
  2. 1/4 of sweet pickle relish
  3. 2 Tbsp of finely chopped red onion
  4. 1 Tbsp of parsley
  5. 2 tsp of capers (drained and chopped a bit)

In a small bowl stir together the mayo, pickle relish, onion, parsley and if desired capers. ( I think they add to the flavour).  Cover and chill for an hour before serving.

Note: it keeps in the fridge for 7-10 days.

 

Chilli

Cool weather is still hanging on so I thought I’d make a large batch of chilli with lots of cut up veggies.  Going to our sons for a last snowshoe treck  out back on their property.  Now to pick up a fresh loaf of bread..it smells wonderful in the kitchen!!

This recipe will feed about 10…can be reduced in half easily.

Chilli:

  1. 2 lbs of lean ground beef
  2. salt & pepper
  3. 2 Club House envelopes of Chilli blend (envelope is red)
  4. 3 small onion, chopped
  5. 5-6 ribs of celery, chopped
  6. 5 rainbow carrots, chopped (they are multi colour)
  7. coloured sweet peppers 4 large or equivalent of smaller
  8. 2 large cans of tomatoes, squashed with your hands
  9. 2 large Hunt’s tomato sauce
  10. tomato past (in a tube)
  11. 2 cans of kidney beans
  12. 1 can 5 bean mix
  13. 2 cans of pork & beans

Directions:

  • brown ground beef…drain fat
  • salt & pepper to taste
  • sprinkle 2 envelopes of Chilli mix over beef
  • add tomatoes, tomatoe sauce , beans,
  • I add a bit of tomato past (in a tube)
  • add cut up veggies
  • bring to a simmer until cooked
  • I usually add extra chilli powder…..optional