Cooked 2 times this week.
this week
I’m not one for TexMex dishes. Loaded with the processed cheese and fake flavours. But I had teenagers coming for dinner tonight, and one needs to know the boundaries. I did a dish like this years ago for my Stepdaughter, I can’t remember the occasion, but I remembered that she liked it. At least I only had to use Pizza ( Mozzarella ) and I wasn’t wasting my dried chillies so canned Enchilada sauce it was. I enjoyed a pint of beer and the conversation.
It looked right compared to pictures. 🤷♂️
It looked right compared to pictures. 🤷♂️
last week
Any soup lovers out there, I highly suggest giving this a try. I used Cremini, Shiitake, and Wood ear mushrooms for a really deep earthy flavour. I also add chicken. If you have ever tried cooking wild rice before, than you’ll agree pressure cooking this is the way to go. The time you save is crazy.
Enjoy if you try.
Cheers
Enjoy if you try.
Cheers
last week
It was a chilly autumn day here in Alberta. A heavy frost blanketed the city today, and I thought my wife would enjoy some comfort food for dinner. We both enjoy Gnocchi and I just happen to have some leftover peeled potatoes in the refrigerator. Served up with a simple marinara and a chicken Caesar salad, it made for a great meal. The couple that run this YouTube channel host culinary trips to Calabria. After the success of their channel, they have launched this website and have just released their new cookbook. Eva learned to cook from her family.
Enjoy the channel if you check them out.
Cheers.
PS the way she shows disrespect to big mouth in the video tutorial is priceless. That look on her face says it all. Lol
Enjoy the channel if you check them out.
Cheers.
PS the way she shows disrespect to big mouth in the video tutorial is priceless. That look on her face says it all. Lol
last week
Well guys, November 11th has come and gone, and I always take the day to celebrate the veterans past and present. As a veteran myself I also celebrate those who contributed to our freedoms and the freedoms of others, with the ultimate sacrifice. I believe they would wish it that we raise a glass in their honour. Every year I try to mark Nov 11th with a meal like no other. And share it with the ones I am thankful to be with. So to the current serving members of allied armed forces, and we veterans, we will remember those who fell with noble cause, and never forget them.
With that said, I chose to double smoke a ham this year, I served it with a traditional Scallop Potatoe dish and some seasonal vegetables. You can definitely do this in the oven the traditional way. But for the occasion I choose to go the distance.
Cheers to all.
With that said, I chose to double smoke a ham this year, I served it with a traditional Scallop Potatoe dish and some seasonal vegetables. You can definitely do this in the oven the traditional way. But for the occasion I choose to go the distance.
Cheers to all.
2 weeks ago
Juicy pork tenderloin and quartered roast potatoes. A side of the last available Farm Market steamed broccoli and carrots, yummmm. But the star of this dish is this tomato dressing. Just adjust the volume needed for the size of your table and add it to just a few garden choices, or a full salad. Tessa the author also suggest a chilled pasta salad.
This dressing is impressive.
Cheers folks.
This dressing is impressive.
Cheers folks.