Cheesy Mushroom Skillet

Cheesy Mushroom Skillet

4 tbsp butter

4 cloves garlic, minced 

2 tsp freshly chopped thyme 

1 lb whole baby mushrooms, washed 

1/4 cup red wine 

1 cup heavy cream 

Kosher salt 

Freshly ground black pepper

Pinch of crushed red pepper flakes 

1 1/4 cup Gruyere cheese, shredded 

1/4 cup Parmesan, freshly grated 

Freshly chopped parsley for serving 

In a large skillet over medium heat melt butter. Add garlic and thyme and cook until fragrant approximately 1 minute. Add mushrooms and cook until golden, approximately 5 minutes. Add wine and cook until reduced an additional 5 minutes. 

Add heavy cream and bring to a boil. Reduce heat and simmer until thickened, approximately 8 minutes. Season with salt, pepper and red pepper flakes. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more. 

Garnish with parsley and serve. 

Iced Tea

Iced Tea

6 tea bags 

4 litres water

1/2 cup sugar

Pinch of baking soda 

Splash of lemon juice 

Boil half of water and pour over tea bags. Allow to steep for 10 minutes. 

Remove tea bags, add sugar and stir until dissolved. Add remaining water, baking soda and lemon juice. 

Satire well and refridgerate. 

Provolone Stuffed Chicken

Provolone Stuffed Chicken

4 boneless, skinless chicken breasts 

2 tbsp basil pesto

1 tbsp balsamic vinegar

1 tbsp honey

Salt and freshly ground pepper to taste 

8 slices provolone cheese 

1 whole roasted red pepper, halved lengthwise 

16 baby spinach leaves 

1 tbsp butter 

Preheat oven to 425 degrees. Stir pesto with vinegar and honey, divide the mixture into 2 equal portions and set aside. 

Lay chicken breasts out flat on a clean work surface and carefully slice into them horizontally about 2/3 of the way through. Season each one all over with salt and pepper and brush one portion of the pesto mixture evenly over chicken breasts. 

Stuff the chicken breast with a piece of cheese, folding as needed to fit inside the breast, 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. 

Pin everything in place with toothpicks. 

Melt butter in a medium oven proof skillet over medium high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture. 

Transfer to preheated oven. Roast, basting occasionally with pan juices for 30 - 35 minutes or until an internal temperature of 165 F is achieved.  

Allow chicken to stand at room temperature for 5 minutes. Slice thickly on an angle and serve. 

* Recipe doubles or triples easily to feed a crowd. 

** Leftover chicken can be used in sandwiches for lunch. 

*** For a twist, replace or mix the provolone cheese with Swiss, Gouda or Havarti 

Western Quiche

Western Quiche 

1 pie shell

4 green onions, thinly sliced 

1/2 red pepper, chopped

2 tbsp butter

4 oz smoked ham, chopped 

1 1/2 cup sharp cheddar cheese, shredded 

1 cup heavy cream 

6 eggs 

1 tsp garlic salt

1/2 tsp black pepper

1/2 tsp onion powder 

1/4 tsp ground mustard 

Preheat oven to 375 degrees. Prick the bottom of a prepared pie shell using a fork and bake for 5 minutes. 

In a small skillet, melt the butter and sautée the onion and pepper until soft, approximately 3 minutes. 

Layer 1/2 half of the ham and then 1/2 of the shredded cheese on the bottom of the pie shell. 

Whisk together the eggs, cream and seasonings. Add the sautéed Vegies mixing well. 

Pour 1/2 over the first layer of ham and cheese, then repeat with ham, cheese and egg mixture. 

Place on a baking sheet in the oven and cook for 10 minutes. 

Reduce heat to 350 degrees and bake an additional 35 - 40 minutes. 

Remove from oven and place on a cooling rack for at least 30 minutes before serving.  

Cranberry Sauce

Cranberry Sauce 

3 cups/12 oz/340 grams fresh cranberries 

1 cup/200 grams sugar

1 cup/225 ml water 

Rinse cranberries.  

Mix sugar and water in a medium sauce pan and bring to a boil. 

Boil for 5 minutes and add washed/drained cranberries. Boil gently an additional 5 minutes until the skins pop. Remove from heat and serve warm or refridgerate. Makes 2 1/2 

https://doilliecooks.com/2022/10/cranberry-sauce/

Garlic Parmesan Potato Stacks

Garlic Parmesan Potato Stacks 

2 tbsp butter, melted 

2 tbsp olive oil

2 tbsp Parmesan cheese grated, plus extra for grnish

1 tsp garlic powder 

1 tsp fresh thyme, chopped plus extra for garnish

Kosher salt to taste 

Fresh ground pepper to taste 

4 medium potatoes, sliced thin, 1/16 inch thick

Preheat oven to 375 degrees.  Spray standard size 6 cup muffin pan with non stick spray. 

In a medium bowl, whisk together butter, oil, cheese, garlic powder, thyme, salt and pepper. Add potato slices and toss to coat evenly. 

Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centres are tender, approximately 60 minutes. 

Remove the muffin tin from the oven and allow tomat for 5 minutes. Carefully remove using a small spoon to a serving plate, sprinkle with thyme, Parmesan cheese, salt and pepper and seve immediately. 

Raspberry Jam

Raspberry Jam

1 lb raspberries - about 3 heaping cups 

2/3 cup sugar 

Mix the raspberries and sugar in a medium saucepan. 

Cook the raspberry/sugar mixture over medium low heat, stirring constantly until it reaches a gentle boil.  Continue cooking and stirring for approximately 15 minutes until the raspberries are broken down and the mixture has thickened.

The jam is ready when the mixture is thick enough to leave an open trail behind a spoon. Remove from heat and allow to cool completely before serving. 

As this batch of jam is so small, there is no need to seal the jar, refridgerate and use within 3 weeks. 

Olive Cheese Bread

Olive Cheese Bread 

1 loaf French bread 

15 Queen Pimento stuffed Olives 

10 garlic stuffed olives 

10 kalamata olives 

2 stalks green olives 

1/4 lb butter 

1/2 cup mayonnaise 

3 cups Monterey Jack cheese, shredded 

Preheat oven to 350 degrees. 

Roughly chop olives & slice green onions into thin pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Slice French bread and spread mixture thickly on top. Bake 25 to 30 minutes or until cheese is melted and bubbling. Serve. 

The mixture can be made in advance and refridgerated for up to 2 days. 

Garlic Parmesan Cauliflower - Instant Pot

Garlic Parmesan Cauliflower - Instant Pot

1 head cauliflower 

1 cup water 

1/4 cup butter, melted 

1 clove garlic, minced 

2 tbsp parsley 

1/2 tsp salt 

1/4 tsp freshly ground pepper 

2 tbsp Parmesan cheese 

Trim leaves from cauliflower head and wash.  Place on trivet in Instant Pot and add 1 cup water.  

Combine butter, garlic, parsley, salt and pepper. Brush mixture over top and sides of cauliflower, using all mixture. 

Lock the lid in place and set to seal. Pressure cook for 2 minutes on high pressure. Will take 5 - 10 minutes to come to pressure. When finished, quick release. 

Remove the cauliflower to a baking sheet lined with foil wrap. Sprinkle with parmesan cheese, transfer to oven and broil until cheese starts to brown. 

Slice and serve. 

Goat Cheese with Fig, Honey and Pistachios

Goat Cheese with Fig, Honey and Pistachios

1 medium log fresh goat cheese 

1/4 cup roasted pistachios, chopped

2 tbsp honey

1 tbsp fig jam/spread 

On a small plate spread out the pistachios and roll goat cheese on the pistachios to coat the top and sides. Transfer to a serving plate. 

Drizzle honey over the cheese log. 

Place the fig jam/spread in a microwave safe dish and heat for 10 seconds. Drizzle over cheese log. 

Serve with crackers or bread. 

French Dip Sandwiches

French Dip Sandwiches 

1 can beef consommé 

1 cup water

1 lb roast beef, deli sliced or left over roast beef/prime rib thinly sliced 

8 slices provolone cheese

4 hoagie rolls, split lengthwise 

Preheat oven to 350 degrees. Open the hoagies and lay out on a baking sheet lined with foil wrap. 

Heat beef consommé and water Ina medium saucepan over medium high heat to make a rich Au jus.  Place the roast beef/prime rib in the broth and warm for 3 minutes. Arrange the beef on the hoagie rolls and top each roll with 2 slices of provolone. 

Bake the sandwiches in the preheated oven for 5 minutes or until the cheese just begins to melt. Serve the sandwiches with small bowls in the warm Au jus for dipping. 

Easy Au Jus

Easy Au Jus

1 can beef consommé

1 cup water 

Heat beef consommé and water in a medium saucepan over medium high heat to make a rich beef broth. 

Shrimp Scampi Dip

Shrimp Scampi Dip

2 tbsp butter 

300 grams medium shrimp, peeled, deveined and roughly chopped 

4 cloves garlic, minced 

1/4 tsp red pepper flakes

1/4 cup white wine 

2 tbsp lemon juice 

Kosher salt to tast

Freshly ground black pepper 

4 oz cream cheese 

1/4 cup sour cream 

3 tbsp mayonnaise 

2 tbsp fresh parsley, chopped 

1/2 cup mozzarella cheese, shredded and divided 

2 tbsp Parmesan 

Preheat oven to 350 degrees.  Coat a 9" baking dish with nonstick spray. 

Melt butter in a large skillet over medium high heat. Add shrimp,mgarlic and red pepper flakes. Cook, stirring occasionally until pink about 2 minutes. If using already cooked shrimp heat until warmed. Stir in wine and lemon juice, season with salt and pepper to taste. 

Being to a simmer, remove from heat and stir in cream cheese, sour cream , mayonnaise, parsley,,half do the mozzarella and Parmesan cheese. 

Spread mixture into the prepared baking dish, sprinkle with the remaining mozzarella cheese ,,place n the oven and bake approximately 10 - 15 minutes or until bubbly and golden. 

Serve immediately. 

Zuppa Toscana Soup - Instant Pot

Zuppa Toscana Soup - Instant Pot 

1 lb mild Italian sausage, casing removed 

3 cloves garlic, minced 

1 onion, diced 

1/2 tsp oregano 

3 russet potatoes, chopped 

6 cups chicken broth 

Kosher salt to taste 

Freshly ground black pepper

300 grams spinach, chopped 

1 cup heavy cream 

2 tbsp flour

2 tbsp water 

1/4 cup bacon, cooked and chopped 

Set a 6 qt Instant pot to high sautée. Add sausage, stirring get frequently, crumbling the sausage until lightly browned, approximately 3 - 5 minutes.  Drain excess grease. 

Add garlic, onion and oregano. Cook stirring frequently onions have become translucent, approximately 3 - 5 minutes. Stir in potatoes and chicken broth. Season with salt and pepper. Stir to combine. 

Select pressure cook, adjust pressure to high and set time for 5 minutes. It will take approximately 20 minutes to come to pressure. When finished QR to release the pressure. 

Add spinach and heavy cream and stir u till well combined. Change to sautée setting, mix flour and water and add to pot, stirring. Being to a boil and simmer until soup thickens slightly. 

Serve. 

Prosciutto and Mozzarella

Prosciutto and Mozzarella 

1 baguette

2 cloves garlic, peeled 

3 tbsp olive oil

8 oz fresh mozzarella, sliced 

6 slices prosciutto, thinly sliced 

Sea salt to taste 

Freshly ground black pepper to taste 

Fresh basil, chopped 

Slice the baguette into thin slices, approximately 24 pieces. Brush the bread with olive oil and place on a baking sheet, oiled side up and place under the broiler for 1 minute. Remove from the oven, allow to cool slightly and rub with the garlic cloves. 

Top each piece of bread with small, thin slices of prosciutto. Then top with a fresh slice of mozzarella and broil an additional minute or two, until the mozzarella begins to melt. Remove from oven, top with salt, pepper and basil and transfer to a serving platter. 

Caesar Dressing

Caesar Dressing 

2 tsp sugar

1 tsp Worcestershire sauce

1 tsp Dijon mustard

3/4 tsp anchovy paste

4 cloves garlic, minced

1/4 tsp freshly ground black pepper

Kosher salt to taste 

1/4 cup Parmesan cheese

3/4 cup olive oil

1/3 cup lemon juice 

Mix all ingrediants and toss with romaine lettuce. 

Honey Brown Lager Curried Spinach and Ricotta Dip

Honey Brown Lager Curried Spinach and Ricotta Dip

300 g frozen chopped spinach, thawed and drained 

3 tbsp vegetable oil

1 onion, finely chopped 

1 tsp sea salt

2 cloves garlic, minced 

1 small chili pepper, finely chopped 

1 tsp curry powder

1 tsp ground cumin

1/2 tsp black pepper

2/3 cup plus 3 tbsp honey brown lager, divided 

310 ml ricotta cheese 

3 tbsp heavy cream 

1/4 cup coriander leaves, finely chopped 

1/2 cup mozeralla cheese, shredded 

Panko Topping

3/4 cup Panko bread crumbs

1/2 cup mozeralla cheese, shredded 

3 tbsp honey brown lager 

1 tsp curry powder

1/2 tsp sea salt 

Preheat oven to 350 degrees. 

Heat a skillet to medium low heat add oil, onion and salt and fry for approximately 10 minutes or until softened and beginning to colour.  Add garlic and chili pepper, stir and fry a additional 3 minutes or until slightly softened. Add curry powder and cumin, stir and fry an additional minute. Add the 2/3 cup lager, stir and continue to fry until reduced somewhat about 1 minute. Add spinach, continue to cook another minute to warm through and combine. Transfer to a large bowl or stand mixer. 

Into the bowl with the spinach mixture, add Ricotta cheese, cream, coriander, mozeralla and remaining 3 tbsp lager. Mix on low speed until well combined. 

Transfer to an ovenproof dish large enough to hold 3 cups. 

For the Panko topping, combine all ingrediants in a medium bowl and stir to mix well. Smooth the dip out on top and spread Panko mixture over top of the dip. 

Place into preheated oven and bake 40 to 50 minutes or until the top is golden Nd the interior is hot. Serve hot, warm or at room temperature. 

Dry Fresh Herbs in the Oven

Dry Fresh Herbs in the Oven 

Pick herbs very early in the morning.  Rinse and pat dry. Remove any damaged, brown or wilted  leaves. Cut a piece of parchment paper the size of your baking sheet and use it to line the baking sheet. Arrange herbs on the baking sheet, leaving room between sprigs. Place in the oven based on methods listed. 

For a gas oven with an interior pilot light, simply place the herbs in the oven, shut the door and leave overnight. Even though the oven is off they will be perfectly dry in the morning. 

For a convection oven, set to 170 degrees. Place herbs in the oven for 20 minutes, then turn over for an additional 20 minutes. Check for dryness and if not turn and bake an additional 20 minutes. 

For a regular oven, set to 170 degrees. Place herbs in the oven and prop the door open to allow for air circulation for 20 minutes. Turn and cook an additional 20 minutes. Repeat the process every 20 minutes until dried. Will take approximately 2 hours in total. 

Once dry strip the leaves by running your fingers down the stems. They should pull right off. Crumble between your fingers. It should turn to powder, they're done. If herbs are still a little soft then they will need more drying time. 

Once completely dry stor in mason jars, leaving the lid off for the first day or two to keep them exposed to air a little longer. 

Notes:

*  If the herbs are still a bit wet when placed in the oven they will need longer to dry 

*  Some herbs have more oil than other and will take longer to dry

Bolognese Sauce - Instant Pot

Bolognese Sauce - Instant Pot 

1 lb Mild Italian sausage 

1 lb lean ground beef 

1 tbsp olive oil 

1 onion, diced 

4 cloves garlic, minced 

1/2 lb fresh mushrooms, chopped 

28 oz can diced tomatoes 

6 oz tomato paste 

30 oz tomato sauce 

3 tsp dried basil

2 tsp dried parsley

2 tsp dried oregano

2 tsp brown sugar

2 tsp sea salt 

1/2 tsp crushed red pepper 

1/4 tsp freshly ground black pepper 

1/2 cup red wine - Cabernet 

1/2 cup water 

1 Parmesan rind chunk 

Set pressure cooker to sauté, add olive oil and let heat.  Add sausage/ground beef mixture & scramble fry until cooked through. Cancel and add the rest of the ingrediants. 

Lock on the lid and close pressure valve. 

Cook on high pressure for 10 minutes. It will take approximately 20 minutes to come to pressure. Do a natural release for 20 minutes and then quick release to release the rest of the pressure. 

Use immediately and/or freeze the remaining sauce. 

New York City Dirty Water Hot Dogs Instant Pot

New York City Dirty Water Hot Dogs Instant Pot

6 hot dogs 

1 quart/4 cups water 

1 tbsp red wine vinegar

3/4 tsp cumin

1/8 tsp ground nutmeg 

6 hot dog buns

Add water, red wine vinegar, cumin and nutmeg to Instant pot. Wisk liquid and add hot dogs. 

Lock the lid, set to seal and cook on low pressure for 2 minutes. Natural release for 10 minutes and then quick release the rest of the pressure. The longer the dogs sit in the water the better. 

Serve in hot dog buns. 

Melting Potatoes

Melting Potatoes 

4 russet potatoes 

Kosher salt

Freshly ground black pepper 

2 tbsp vegetable oil 

10 tbsp butter 

1 cup chicken broth 

2 springs fresh rosemary

2 cloves garlic 

Preheat oven to 400 degrees. 

Peel potatoes, slice off the ends and cut into 1" slices. Season both sides of the potato generously with salt and pepper. 

Heat a cast iron skillet or other heavy duty oven proof skillet over medium high heat.  Add oil and 4 tbsp of butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and sear 4 minutes & add the broth, garlic and rosemary. Scatter the remaining 6 tbsp butter over the top of the potatoes. 

Transfer the skillet to the oven and cook until fork tender, approximately 30 minutes. Remove potatoes to a serving platter, top with the pan sauce & kosher salt to taste and serve. 

Sausage and Pasta Shells Instant Pot

Sausage and Pasta Shells Instant Pot 

4 tbsp butter 

2 large shallots, diced 

1/2 lb mushrooms, sliced 

1 lb Italian sausage, casing removed & broken into small pieces 

1 tbsp garlic, minced 

1/2 cup white wine

1 1/2 cups chicken broth 

1 tsp Italian seasoning 

1/2 tsp parsley 

1/2 pound grape tomatoes 

1/2 pound medium pasta shells 

3 oz frozen chopped spinach 

1/3 cup heavy cream 

1 Boursin garlic & fine herb cheese or .5 oz cream cheese 

1/2 cup Parmesan cheese, grated 

Set instant pot to sautée and add butter. Once sizzling, add shallots and cook 2 - 3 minutes. Remove sausage from casing, add in small pieces with garlic and sautée for several minutes until sausage is  almost fully cooked, crumbling as you cook. 

Add wine, sautée briefly to deglaze the pan. Add broth, Italian seasoning, parsley and tomatoes. Stir until well combined. Add the pasta shells, allowing them to be as submerged as possible under the liquid by smoothing out with a spoon and pressing into the liquid. Top with spinach. 

Pressure cook for 6 minutes and quick release when done. It will take approximately 10 minutes to come to pressure. 

Stir in cream, Parmesan and Boursin cheese for approximately 2 minutes until the Boursin is completely melted and well combined into the sauce. Allow to rest an additional minute to thicken Nd transfer to a serving dish. 

Iced Cappuccino

Iced Cappuccino

5 oz brewed coffee 

3 - 4 tbsp maple syrup 

1 tbsp vanilla extract 

1/3 cup cream

12 ice cubes 

Whipping cream 

Drizzle of syrup - caramel or chocolate, etc

Mix coffee, maple syrup and vanilla extract in a cup  add cream and allow mixture to cool for 5 minutes. Add mixture to blender and add ice cubes.  

Pulse blend for approximately 1 minute so you don't liquefy the ice. 

Pour into cups, top with whipping cream and desired syrup, add straws & enjoy. 

* Substitute any preferred flavour for vanilla extract

* Substitute chocolate milk for cream

Lemonade

Lemonade 

1 3/4 cups water 

1 1/2 cups sugar 

Grated peel from 2 lemons 

Juice from 2 lemons 

1 3/4 cup lemon juice OR juice from 6 lemons 

Add water, sugar and lemon peel to a saucepan, bring to a boil and simmer for 3 minutes. Strain into a container and add lemon juice. 

Mix 1 part syrup to 3 parts water, chill and serve. 

Garlic Mashed Potatoes, Instant Pot

Garlic Mashed Potatoes, Instant Pot 

6 medium potatoes, peeled and sliced

5 cups water, to cover potatoes 

2 tsp salt, divided 

1/4 cup butter 

1/4 cup sour cream 

1/4 cup milk 

1/2 tsp garlic powder 

1/2 tsp pepper 

Caramelized onion ingrediants 

1 large white onion, diced 

2 tsp minced garlic 

1 tbsp olive oil 

Place peeled/sliced potatoes into the bottom of the instant pot. Cover with water and add 1 tsp salt. Place lid on the pot and set the valve to seal. Cook on pressure for 8 minutes. It will take approximately 10 minutes to come to pressure. 

When finished, turn the instant pot to off and quick release the pressure from the pot. Drain the potatoes and return to the instant pot. Add the remaining salt, pepper, garlic powder, butter, milk and sour cream to the potatoes & mash until smooth and creamy. 

Variation - add Caramelized onions by heating a tbsp of olive oil in a large skillet over medium heat. Add onions and garlic and sautée, stirring often until fragrant and translucent and golden. Once done stir into mashed potato mixture. 

Serve topped with parsley if desired. 

Layered Salad

Layered Salad 

1 medium head lettuce with spinach or romaine 

1 cup finely sliced celery 

6 hard boiled eggs, chopped 

1 cup sugar snap peas, diced 

1 red pepper, diced 

8 green onions, sliced 

1 cup shredded carrot 

8 bacon slices, cooked and crumbled 

1 cup mayonnaise 

1 cup sour cream 

2 tbsp sugar 

1 cup cheddar cheese, shredded 

4 bacon slices, cooked and crumbled 

Cut or break lettuce into small pieces and layer in the bottom of a 9 X 13 pan. Scatter each layer in order given over lettuce. 

Mix mayonnaise with sour cream and sugar. Spread over top being careful to seal right to edge of pan. Scatter grated cheese over sour cream mixture followed by bacon. Seal well with plastic wrap and store in fridge for at least 24 hours before serving. 

Serves 10 - 12 

Oven Bacon

Oven Bacon 

Bacon 

Preheat oven to 400 degrees.  

Line a rimmed baking sheet with foil, add a rack and place bacon slices in a single layer. 

Bake in oven 16 to 20 minutes until desired level of cook/crispy texture is achieved. 

Remove from oven and place bacon on a paper towel lined plate to drain grease. 

Garlic Parmesan Roasted Cauliflower Instant Pot

Garlic Parmesan Roasted Cauliflower Instant Pot 

1 head cauliflower

1/4 cup butter, melted 

1 clove garlic, minced 

2 tbsp fresh parsley, chopped 

1/4 tsp salt 

1/4 tsp pepper 

2 tbsp Parmesan cheese, grated 

Trim leaves from cauliflower head, wash and place on trivet in Instant Pot with 1 cup water. 

Combine butter, garlic, parsley, salt and pepper. Brush mixture on top and sides of cauliflower, covering well. 

Place lid on Instant Pot, set venting to seal and turn lid to close. 

Set pressure cook to 2 minutes, will take approximately 10 minutes to come to pressure. Once finished, do a quick release. Serve immediately OR 

For an extra crispy surface:  

Carefully remove cauliflower and place on a baking sheet.  

Sprinkle with Parmesan cheese and place in oven on broil untill cheese is starting to melt. 

Remove from oven and coarsely chop cauliflower to serve. 

Corn on the Cob Instant Pot

Corn on the Cob Instant Pot 

6 ears of corn, shucked at room temperature  

1 cup of water 

Pour water into instant pot and add trivet. Place shucked corn on the trivet, add lid and set to seal. 

Set pressure cook for 3 minutes. It will take between 5 - 10 minutes to come to full pressure depending on the temperature of the corn and quantity. 

Quick release once done. 

Add your favourite toppings and serve. 

Mexican Street Corn topping 

2 tbsp cilantro, chopped 

3 tbsp mayonnaise 

1/4 tsp garlic salt 

1/4 tsp chili powder 

1 lime, quartered 

1/2 cup cotija cheese, crumbled 

Mix mayonnaise in a bowl with garlic salt and chili powder. Brush on corn cobs, sprinkle with cheese, cilantro & lime juice. Serve immediately. 

Topping for 4 corn.  

Mac and Cheese

Mac and Cheese 

2 cups elbow macaroni 

2 quarts boiling water 

1 tbsp cooking oil 

2 tsp salt 

4 cups sharp cheddar cheese, shredded 

1 can cream of mushroom soup 

2 cups milk 

1 tbsp onion powder 

1 tbsp garlic powder 

1/2 tsp paprika 

In a large uncovered saucepan cook macaroni in boiling water, cooking oil and salt until tender but firm, 5 - 7 minutes. Drain and return macaroni to pot. 

Add remaining ingredients, mix and pour into a greased 3 L casserole. 

Bake uncovered in a 350 degree oven for 30 - 40 minutes. 

Apple Fritter Casserole

Apple Fritter Casserole 

5 Granny Smith apples, peeled, cored & diced 

6 tbsp butter 

1 cup brown sugar, packed 

1/2 tsp cinnamon 

Pinch of nutmeg

1 tsp cornstarch 

2 tbsp warm water 

6 large croissants, chopped into chunks 

1/2 cup heavy cream 

1/2 cup apple sauce 

3 eggs, lightly beaten 

1/8 tsp cinnamon 

3/4 cup powdered sugar

4 tbsp heavy cream 

Preheat oven to 375 degrees. 

In a large skillet melt butter over medium heat. Add brown sugar and stir until incorporated. Add cinnamon & nutmeg, mix well. Add diced apples and stir to coat. Simmer mixture for 5 minutes or until apples are soft and to the desired texture. 

In a small bowl combine cornstarch and water. Add to apples and mix well. Remove from heat and set aside. 

Spray a 9 X 13 casserole with no stick cooking spray and lay out croissant pieces ensuring they evenly cover the bottom of the pan. Top croissants with Apple mixture spreading evenly. 

In a seperate bowl combine heavy cream, apple sauce, eggs and cinnamon. Mix well. Pour over Apple mixture ensuring even coverage 

Bake 30 to 40 minutes until set. Remove from oven and allow to sit for 5 minutes. 

In a small bowl whisk together whipping cream and powdered sugar to make icing. 

Drizzele casserole with icing and serve immediately. 

Beef Wellington

Beef Wellington

Beef: 

3 lb beef tenderloin

Olive oil

Kosher salt 

Freshly ground pepper 

12 slices prosciutto 

6 sprigs fresh thyme 

2 tbsp Dijon mustard 

1 package puff pastry 

2 large eggs, whisked with 1 tsp water to make egg wash 

1/2 tsp coarse sea salt 

Duxelles:

1 1/2 lbs mushrooms

2 shallots, peeled and roughly chopped 

4 cloves garlic, peeled and roughly chopped 

2 sprigs thyme 

2 tbsp butter 

2 tbsp olive oil

Kosher salt 

Freshly ground pepper 

To make the duxelles, add mushrooms, shallots, garlic and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large sautée pan and set over medium heat. Add the mushroom mixture and sautée for 8 - 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside. 

To prepare the beef, tie the tenderloin in 4 places with butchers twine so it holds it's cylindrical shape while cooking. Drizzle with olive oil, season with salt and pepper and sear all over, including the ends in a hot, heavy based skillet coated with olive oil - about 2 - 3 minutes on each end. Remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly. 

Set out prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half so you can wrap and tie the roast up in it.  Line up the prosciutto so it forms a rectangle that is big enough to encompass the entire beef tenderloin, overlapping slightly.  Cover evenly with a thin layer of the duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme. 

Position the tenderloin on the duxelles, the roll up the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely  encompass the beef & then twist the ends to seal it completely and hold it in a nice log shape. Set in the refridgerator for 30 minutes to ensure it maintains it shape. 

Preheat oven to 425 degrees.  

On a lightly floured surface, roll the puff pastry to about a 1/4 inch thickness. Remove beef from refridgerator and cut off plastic. Set the beef in the centre of the puff pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary, then brush with egg wash to completely seal the beef. Top with coarse sea salt. Place the beef seam side down on a baking sheet. 

Brush the top of the pastry with egg wash, then make a couple of slits in the top of the pastry to create vents that will allow steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F.  Remove from oven and allow to rest approximately 10 minutes before cutting into think slices.  

Adjust cooking time depending on the size of tenderloin: 

1 lb - approximately 20 minutes 

2 lb - approximately 30 minutes 

Bug Spray

Bug Spray 

1 oz witch hazel 

1 oz distilled water 

20 drops eucalyptus essential oil

20 drops citronella essential oil

20 drops lemon grass essential oil

20 drops tea tree essential oil

1/2 tsp vodka 

Add essential oils to witch hazel and mix well. 

Add vodka to preserve if not using right away and add water. 

Mix well and pour into 80 ml spray bottle. Fills approximately 3/4 of the bottle. 

Shake well and spray over exposed skin ever few hours.  

Grilled Shrimp

Grilled Shrimp

1/4 cup olive oil

1/4 cup lime juice 

4 garlic cloves, minced 

3 tbsp honey

2 tbsp soy sauce 

1 tsp tomato paste

1 tsp sweet Thai chili sauce 

2 lb shrimp, peeled & deveined 

In a medium bowl, whisk together olive oil, lime juice, garlic, honey, soy sauce, tomato paste and Thai chili sauce. Reserve 1/4 cup marinade for brushing on shrimp while grilling. 

In a large bowl, toss shrimp with remaining marinade.  Thread shrimp onto skewers. 

Heat grill on medium heat. Grill shrimp until pink and opaque about 3 minutes per side, brushing with reserved marinade before and after each flip. 

Remove from grill and serve. 

Oven Roasted Potatoes

Oven Roasted Potatoes 

1 tbsp olive oil

1/2 lb bacon 

3 1/2 lbs potatoes 

2 cloves garlic, minced 

1/4 cup Parmesan cheese, grated 

Coarse salt 

Fresh ground pepper

Fresh parsley 

Peel and halve or quarter potatoes depending on size and place in a large pot. Cover with water and bring to a boil and cook until fork tender, approximately 15 minutes. Drain and allow to cool. 

Slice bacon into 1" pieces and cook over medium heat in a skillet until golden brown. Remove with a slotted spoon to a paper towel lined plate. Reserve the bacon drippings. 

Preheat oven to 425 degrees, mince the garlic, grate Parmesan cheese and chop parsley. 

Prepare a 12 X 18 baking sheet by brushing with olive oil and half of the bacon drippings. Place potatoes on baking sheet and sprinkle with salt and pepper. Bake in oven for 30 minutes, rotating pan half way through. 

Reduce temperature to 375 degrees, turn potatoes over, sprinkle with salt and pepper & top with bacon, garlic and cheese. Bake an additional 15 - 20 minutes or until potatoes are evenly browned and cheese is melted. 

Remove from oven, sprinkle with fresh parsley and serve. 

Braised Short Rib Ravioli with Creamy Mushroom Sauce

Braised Short Rib Ravioli with Creamy Mushroom Sauce 

Short Ribs 

2 - 3 lbs short ribs, 2" cut 

4 cups red wine 

1 shallot, minced 

1 clove garlic, minced 

5 sprigs fresh thyme

5 sprigs fresh rosemary

4 cups beef stock

2 tbsp ketsup

1 carrot, finely chopped

1 leek, finely chopped

1 celery stalk, finely chopped 

Salt and freshly ground black pepper

Short Rib Filling 

1 large onion, diced 

1 tbsp butter 

Shredded meat from braised short ribs 

1 cup/14 grams mixed dried mushrooms

2 cups boiling water 

1 tbsp olive oil 

Salt and freshly ground pepper 

Pasta Dough

4 cups flour

6 eggs

1 tbsp olive oil

1 tsp salt

Creamy Mushroom Sauce

2 tbsp olive oil

1 tbsp butter

2 cups mixed fresh mushrooms, sliced

1 shallot, minced 

2 cups braising liquid from short ribs 

Water from rehydrated mushrooms

2 cups heavy cream 

Salt and freshly ground pepper 

Grated Parmesan cheese for garnish 

Chopped fresh chives for garnish 

Marinate the short ribs with wine, shallot, garlic and herbs overnight. 

Preheat the oven to 350 degrees.

Remove the ribs and reserve the marinade for later. Sear the ribs in a heavy saucepan over medium high heat until golden brown on all sides and remove. Add the carrot, leek and celery to the saucepan and carmelize on high heat, then deglaze with the reserved marinade. Bring to a boil, return the ribs to the pan and add beef stock, ketsup and honey. Season with salt and pepper. 

Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from the oven, strain the liquid and skim the fat, returning the braising liquid to the saucepan. Simmer over medium heat until reduced by half, approximately 30 minutes. Keep aside for the creamy mushroom sauce. 

Remove the short rib meat from the bones & membrane and using two forks shred the meat and set aside in a medium bowl. 

Rehydrate the dried mushrooms in the boiling water for approximately 15 minutes. Drain and reserve the mushroom water for the creamy mushroom sauce. 

Heat butter in a sautée pan on medium heat and cook onions until golden brown and Caramelized, stirring on a regular basis, approximately 20 minutes. Season with salt and pepper. Add to shredded short rib meat. 

Dice the rehydrated mushrooms and sautée in same pan over medium heat in olive oil until well cooked. Season with salt and pepper and add to shredded short rib meat and onions. Mix well. 

For the pasta dough, add 3 1/2 cups of the flour to a stand mixer equipped with the dough hook. Make a well in the centre and add the eggs and salt. Turn the mixer on low and slowly incorporate the flour into the egg mixture a little at a time. Once combined, turn dough onto a floured surface and knead about 5 minutes adding some of the remaining flour until the dough is not sticky. 

Bring the dough mixture into a ball and place in a bowl with olive oil. Cover and let rest 15 minutes or until ready to roll. The pasta can be used right away or will keep in the fridge for up to a week. 

Cut the pasta dough into 4 equal sections. Flatten one of the dough balls in your hand until it's about 1/2 inch thick and no wider than the slot of the pasta machine. Set pasta machine to its widest setting and feed the dough through lightly floured rollers. Lightly dust the dough and feed through the rollers 3 more times or until edges are smooth. Continue feeding through rollers until the 8th widest setting is reached, about 1 mm. 

Place filling, 1 tbsp at a time into the dough leaving 2 inches between each of them. Brush the edges of the pasta with water. Place a second sheet of dough over the filling. Press out any air pockets and use a cutter to cut the desired shape. 

Place the raviolis in a single layer on a parchment paper lined baking sheet to prevent sticking. At this point you can freeze the ravioli for later. Place the baking sheet in the freezer until they are frozen and transfer to a resealable freezer bag. 

For the sauce, heat a sauce pan over medium heat, add olive oil and butter. Sautée the shallots and mushrooms until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms.  Simmer until the liquid is reduced by half, about 15 minutes. Add the cream and let simmer until thickened about 10 minutes. 

Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 - 4 raviolis per person, top with mushroom sauce and garnish with the grated Parmesan cheese and chopped chives. 

Adapted slightly from Chuck Hughes Food Network 

Lip Balm

Lip Balm

1 oz beeswax

1 oz coconut oil

1/2 oz Shea butter 

1/2 oz cocoa butter 

30 drops fragrance oil

1 fl oz dram of flavour (optional)

Food colouring (optional)

Line up empty lip balm containers.  If using a lip balm stick ensure it has been twisted down. 

Measure butters and oils and place in a glass jar. Fill a saucepan with several inches of water and bring to a boil. Add glass jar to centre of saucepan and stir every few minutes until ingrediants are melted and combined. 

Remove from heat, let sit for 3 minutes. Add fragrance oil, flavour & food colouring if using and mix until well combined. Pour mixture into lip balm containers and allow to cool. 

Makes approximately 20 5 gram tubes. 

For a harder lip balm increase beeswax, for a softer lip balm increase coconut oil. 

Lip Balm Variations

Bubble Gum 

*    Mystic Moments Bubble Gum Fragrance Oil

*    LorAnn Bubble Gum Flavour 

Spinach Casserole

Spinach Casserole 

4 eggs 

1 pkg frozen chopped spinach, thawed and well drained 

10 oz Gouda cheese, grated 

1/2 tsp salt 

1/4 tsp pepper

1 cup cracker crumbs 

1 cup milk 

4 tbsp butter, melted 

In a medium mixing bowl, beat eggs well, add next 6 ingrediants, mix well and turn into a well greased casserole dish. 

Pour melted butter over top 

Bake at a 350 degree oven for 45 minutes to 1 hour uncovered until set and browned. 

Caprese Salad with Warm Bacon Dressing

Caprese Salad with Warm Bacon Dressing 

2 1/2 lbs tomatoes, cut into 1/2 " pieces 

16 oz mozeralla cheese, cut into 1/2 " pieces or small boconini, cut in half 

1/2 cup fresh basil, chopped 

12 bacon slices, chopped 

3 tbsp red wine vinegar 

1/2 tsp salt 

1/2 tsp pepper 

Arrange tomatoes, cheese and basil on serving platter. Sprinkle with salt and pepper. 

Sautée chopped bacon in a large skillet over medium heat until crisp. Remove from heat and transfer bacon to a paper towel lined plate to drain. Transfer 3 tbsp bacon fat to a small mixing bowl and let stand for 1 minute. Whisk in vinegar, salt and pepper. 

Stir in bacon pieces and drizzle over the salad right before serving. 

Boiled Eggs Instant Pot

Boiled Eggs Instant Pot 

1 cup water 

Eggs 

Place rack in instant pot. Add 1 cup water and place eggs on rack. Seal pressure cooker.  Set pressure cook time to 5 minutes. It will take approximately 5 minutes to come to pressure. 

After cook time has elapsed, let pressure cooker natural release for 5 minutes. Once 5 minutes have elapsed, release any remaining pressure. 

Carefully remove eggs from pressure cooker and place in ice bath for 5 minutes. 

To peel, tap egg on paper towel lined counter and roll. Shell will easily separate from egg. 

Use for egg salad, devilled eggs, in salad or enjoy salted. 

Adjust cooking time for desired outcome below: 

Hard boiled - 5 minutes 

Medium boiled - 4 minutes 

Soft boiled - 3 minutes 

Three Cheese Risotto

Three Cheese Risotto

1 tbsp olive oil

1/2 cup onion, chopped

1/2 tsp salt 

1/4 tsp pepper 

3 cups chicken stock 

1 tsp garlic, minced 

1/2 lb Arborio rice 

1/2 tbsp butter 

1/4 cup heavy cream 

1/2 cup grated Parmesan, Romano, Asiago cheese blend 

1 tbsp chopped chives

In a large sautée pan, over medium heat add olive oil. Once the oil is hot, add the onion, season with salt and pepper & sautée for approximately 3 minutes or until the onions are soft. 

Add the stock and garlic & bring to a boil.  Reduce heat to medium and simmer for 6 minutes. 

Add the rice and simmer for 18 minutes, stirring frequently until mixture is creamy and bubbly. 

Add butter, cream, cheese blend, and chives. Reseason with salt and pepper. 

Simmer for an additional 2 minutes and serve immediately. 

Baked Maple Chicken Thighs

Baked Maple Chicken Thighs

12 chicken thighs, boneless and skinless 

2 tbsp olive oil 

1 tsp sesame oil

2 tsp kosher salt 

1/2 tsp pepper 

2 tbsp maple syrup

2 tbsp apple cider vinegar

3 cloves garlic, minced 

2 tbsp fresh parsley 

Preheat oven to 425 degrees. 

Place chicken thighs in a large bowl. Add oils, salt, pepper, maple syrup, apple cider vinegar, garlic and half of the parsley.  Mix well and let sit at room temperature for 30 minutes. 

Mix again and transfer the chicken thighs to a 9 X 13 baking dish. 

Bake for 20 minutes or until the thighs reach and internal temperature of 150 - 155 degrees.  Move the baking rack closer to the top and place baking dish on rack and turn on the broiler to high. Broil for a few minutes, watching closely until slightly browned. 

Remove thighs from the oven, baste with pan juices, cover and let rest for approximately 5 minutes. Sprinkle with remaining parsley and serve.  

Rice Pudding Instant Pot

Rice Pudding Instant Pot

2 cups milk

1 1/4 cups cold water 

1 cup long grain rice 

1 cup raisins

1 tsp vanilla 

1/2 tsp salt 

Mix all ingrediants in instant pot. Close lid, seal to vent and select porridge for 20 minutes. It will take approximately 10 minutes to come to full pressure. Once finished, do a quick release and remove lid. 

Add 1 can sweetened milk and mix thoroughly. 

To serve top, spoon into a bowl, add heavy cream & sprinkle with cinnamon to taste. 

Beef Rib Roast

Beef Rib Roast

2 kg beef rib roast

Vegetable oil

Butter 

Fresh thyme sprigs

Season salt 

Heat oil and butter in an oven proof/cast iron skillet over medium high heat - 3.5 on my stove.  Add fresh thyme sprigs. 

Sprinkle roast with season salt and sear 5 minutes on each side and then edges until browned. Spoon butter over top of second side to keep it moist. Once an internal temperature of 100 degrees is achieved, place in a 400 degree oven for 10 minutes. 

Remove to cutting board and allow to rest for 10 minutes before serving. 

* 1 kg roast - sear for 2.5 minutes per side and cook in the oven for 6 minutes. 

Shredded Corn Beef Brisket Instant Pot

Shredded Corned Beef Brisket Instant Pot 

3.5 - 4 lb corned beef brisket 

1 large onion

5 garlic cloves 

4 cups beef broth 

1 tsp mustard seeds 

1 tsp peppercorns 

4 whole cloves 

1 tsp allspice berries 

1 tsp coriander seeds

1 tsp crushed red pepper flakes 

2 bay leaves 

1 1/2 tbsp spicy or gourmet mustard 

Quarter onion and spread in instant pot. Add garlic cloves and spices. Place brisket on top of onions, fat cap up. Add beef stock. Close lid, making sure it is latched and turn valve to seal. 

Set meat/stew setting to 75 minutes. It will take approximately 20 minutes to come to full pressure. 

Once time is up, allow a natural release for 30 minutes, open valve and quick release to release the remaining pressure until the pin drops.  

Remove brisket and place on baking sheet lined with foil, fat cap up. Set oven to broil, rub top and sides of of brisket with the mustard and place in the oven and let it carmelize until browned for a couple of minutes. 

Remove from oven and slice/shred brisket and place in a casserole dish. Strain the cooking juice to remove onions, garlic and bay leafs and add to the corned beef in the casserole. Cover and warm in a 350 degree oven and serve in a toasted bun. 

Pan Seared Pork Chops

Pan Seared Pork Chops 

4 - 1" thick pork chops

1 tbsp season salt 

1 tbsp Montreal steak spice

4 tbsp butter 

Heat large skillet on medium high heat and add butter. 

Season pork chops on both sides with season salt and Montreal steak spice to taste. 

Place pork chops in the skillet and cook approximately 4 minutes per side or until the internal temperature reaches 145 degrees. 

Remove from skillet and rest 5 minutes before serving. 

Garlic Mushroom Chicken Thighs

Garlic Mushroom Chicken Thighs 

1 1/2 lbs chicken thighs, around 6 thighs 

1 tsp onion powder

1 tsp garlic powder 

1/2 tsp thyme

1/2 tsp basil

1/2 tsp salt 

1/2 tsp pepper 

2 tbsp olive oil 

1 tbsp butter 

1/3 cup white wine 

8 oz / 250 g sliced cremini mushrooms 

4 cloves garlic minced / 1 tbsp minced 

1 tsp thyme

1 tsp basil 

1 tbsp parsley 

Combine garlic powder, onion powder, thyme, basil, salt and pepper. Pat the chicken dry with paper towel and coat evenly with the combined seasoning. 

Heat 1 tbsp olive oil in a large skillet over medium high heat. Sear chicken thighs until browned on each side and cooked through, approximately 10 minutes per side or longer to ensure chicken is cooked through.  Transfer to a plate and keep warm. 

Reduce heat to medium and melt butter, add wine and simmer until reduced in half.  Add mushrooms, season with salt and pepper and sautée until soft approximately 5 minutes. Add garlic and second amount of thyme and basil & sautée an additional minute until fragrant. Add additional butter as needed to achieve a buttery sauce. 

Return chicken to the pan and sautée until warmed through. Season with salt and pepper to taste. Garnish with parsley and serve over rice, pasta or mashed potatoes. 

Vicks Shower Bombs

Vicks Shower Bombs 

1 cup cornstarch

5 tbsp Vicks 

1/2 cup baking soda 

1 - 3 tsp water as needed 

In a medium bowl, add cornstarch and Vicks and mix until well combined. Add baking soda and mix well. Add water as needed to achieve a consistency that will hold together when formed into a ball. 

Press the mixture into a silicone mold and freeze for several hours. 

Remove from freezer, pop out of molds and store in a small airtight container. 

To use, place in the shower near the drain. The steam will fill your shower and clear your congestion. 

Spider Repellent

Spider Repellent 

Add 15 - 20 drops of peppermint essential oil to a spray bottle with 8 ounces of water. 

Spray around door frames, Windows, small crackers, corners and bathrooms. 

For a more potent version, increase the ratio of peppermint oil to water or eliminate the water completely. 

Bath Bomb

Bath Bomb

1 cup baking soda

1/2 cup citric acid 

1/2 cup cornstarch 

1/2 cup Epsom salt

3 tsp essential oil/fragrance oil, skin grade 

2 tsp almond or olive oil 

1 tsp water 

Witch hazel - a few drops 

Food colouring - skin grade , colour & amount > desired results 

Embed 

1/2 cup citric acid 

1/2 cup baking soda 

1/2 tsp colour 

15 drops essential/fragrance oil 

Witch hazel

In a medium bowl whisk all dry ingrediants together until well combined. 

Add fragrance and oil. Using gloves, mix by hand. Add water and mix again.  Add witch hazel adjusting amount depending on how dry/wet the mixture is, ensuring it holds together to form a ball. Add food colouring mixing by hand to desired colour. 

Solidly pack one half of a bath bomb mood. Overfill the other half of the bath balm mold and place both sides together. Push sides firmly together so there is no gap in the centre. 

Making an embed, mix all dry ingrediants well, add fragrance oil, mix well then add several drops of witch hazel to achieve the ability to form into a solid ball. Add food colouring if desired, mix well and pack into small batch bomb molds tightly and pop out. Allow to dry a bit before using. 

If using an embed, lightly pack a good amount of mixture in the first half and place the embed on top of the mixture. The secret to creating a good spin is to place the embed off centre, not in the middle. It has to be off balance in order to spin. Overfill the other half and place both sides together pushing firmly so there is no gap in the centre. 

Once joined, tap each side gently with a spoon, then release one half. Turn over and release the other half. Set on a piece of wax paper and continue the process with the rest of the mix. 

Dry for a minimum of 24 hours, then seal in plastic wrap to retain their fragrance and stop them from absorbing  moisture from the air which will limit their fizz. 

Makes 6 #2 size or 3 oz / 85 g bath bombs without an imbed. 

Types:

Orange Creamsicle - 1 part orange fragrance/2 parts vanilla fragrance 

Honey Almond - honey almond fragrance 

Candy Cane - peppermint essential oil & crushed candy canes in each side of mold 

Bone Broth Instant Pot

Bone Broth Instant Pot 

2 - 4 lbs beef marrow bones * 

1 tbsp apple cider vinegar

1 carrot 

1/2 onion

2 celery stalks 

5 whole garlic cloves 

Kosher salt 

Fresh ground black pepper 

Preheat oven to 350 degrees.  Arrange bones on a baking sheet and bake for 50 minutes. Allow bones to cool slightly and place in the Instant Pot along with the pan drippings. 

Add apple cider vinegar, carrot, onion, celery, garlic, salt and pepper.  Add water to just cover the bones completely ensuring you are 1" below the max line. 

Secure lid, set to the seal position. Press soup and manually set the time to 120 minutes or 2 hours 2:00 on my pot. It will take approximately 30 minutes to come to full pressure. When done allow for a natural release until the pin drops, will take 30 - 45 minutes. 

Remove bones and ladle the broth into a colander placed over a large bowl. Once drained placed the bowl in the fridge and allow to completely cool. Skim the fat off the top and the broth is now ready to use or place in freezer containers for later. 

* Instead of marrow bones, use any leftover chicken, turkey or beef bones and place directly in the pot bypassing the baking step. Save leftover bones in the freezer until you have several pounds. 

Cheese Stuffed Jumbo Pasta Shells

Cheese Stuffed Jumbo Pasta Shells 

1 package 250 gram jumbo shells 

Sauce:

1 can 28 oz crushed tomatoes 

2 large tomatoes, chopped 

1/4 cup tomato paste 

6 cloves garlic, minced 

1 large onion, chopped 

1/2 cup olive oil 

1/2 tsp pepper 

2 bay leaves 

1 tbsp basil

1 tbsp oregano

1 tbsp parsley

Cheese Filling : 

1/2 cup fresh parsley, chopped 

1 lb ricotta cheese 

2 eggs 

1 package 10 oz frozen chopped spinach, thawed & drained 

1 cup mozeralla cheese, shredded and divided 

1/2 cup Parmesan cheese, grated 

1/2 cup Romano cheese, grated 

1/2 tsp pepper

1 clove garlic, minced 

In a large saucepan bring 16 cups of water to a full boil. Add 1 tbsp salt and 1 tbsp canola oil. Add shells to the water and cook uncovered for 10-12 minutes. Drain immediately and rinse in cold water, drain again then stuff with cheese filling. 

In a large pot, heat oil over medium heat and  sautée onions and garlic until tender. Add crushed tomatoes, fresh tomatoes, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for approximately 30 minutes until you have a nice thick sauce. 

Combine all cheese filling ingrediants in a medium bowl mixing until well combined, reserving half of the mozeralla cheese.  Spread a layer of sauce in the bottom of a 9 X 13 baking dish.  Fill each shell with cheese filling and place on top of sauce in baking dish. Cover with sauce and remaining mozeralla cheese. 

Bake covered in a 350 degree oven for 30 minutes until sauce is bubbling. Uncover and bake an additional 15 minutes until cheese is browned. 

Yogurt Instant Pot

Yogurt Instant Pot 

52 oz bottle of whole Fairlife milk or any ultra-pasteurized milk

2 tbsp plain yogurt that has live/active cultures 

1 can sweetened condensed milk 

Add ingrediants to instant pot and whisk until well combined. 

Secure the lid, hit the Yogurt button and adjust to medium setting. The time should display 8 hours, if not adjust. 

Once done, the display Yogt. Remove the lid, and then the inner pot. Cover tightly with foil wrap and refridgerate overnight. 

Remove to air tight containers, will last 2 to 3 weeks refridgerated. 

Ribs Instant Pot

Ribs Instant Pot 

2 racks baby back ribs ( 1 pack ) 

1 cup broth 

1/2 tsp liquid smoke 

4 cloves garlic 

1 onion, sliced 

Dry Rub 

4 tbsp brown sugar

1 tbsp garlic powder 

1 tbsp parsley 

1 tbsp paprika

2 tsp kosher salt 

2 tsp cumin

1 tsp cayenne 

1 tsp dry mustard 

1/2 tsp pepper 

Rinse ribs and pat dry. Remove the thin membrane from the back of the ribs. Cut slabs into 3 pieces each so they can fit standing up and in the Instant Pot. Coat with dry rub massaging into the meat. 

Place trivet/rack in the bottom of your instant pot. Add broth and liquid smoke. Sit ribs upright in the trivet so they are standing next to each other and are not stacked on top of each other. Sprinkle with onion and garlic. 

Place lid on top, set to sealing and set pressure cook to 25 minutes. It will take approximately 15 minutes to come to pressure. Once done, allow for natural release for 15 minutes and turn valve to vent to release remaining pressure. 

Using tongs, carefully remove the ribs onto a baking sheet lined with foil. Generously brush your favourite BBQ sauce on both sides. 

To finish on the grill:  preheat grill to medium high heat and slightly oil the grill using a paper towel soaked in oil. Grill the ribs until nice and crispy about 10 minutes, turning halfway through. 

To finish in the oven:  preheat the broiler. Broil 5-7 minutes, watching carefully not to burn. 

Cheese Steak Soup Instant Pot

Cheese Steak Soup instant Pot 

2 lb soup beef, diced in bite sized pieces 

1 large sweet onion, diced 

2 red peppers, diced 

1 lb sliced mushrooms, roughly chopped 

2 tbsp garlic, minced 

2 tbsp butter 

3 cups beef stock

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/2 tsp Italian spice blend

1/2 cup flour 

1 1/2 cups milk 

2 1/2 cups cheddar cheese, shredded

Turn Instant Pot to sautée and add butter. Once melted, add beef and sautée until browned. Add onions, peppers and garlic. Sautée until onions start to become translucent approximate matey 3 minutes. Add mushrooms and sautée for an additional minute and hit cancel turning off the sautée function. 

Add beef stock and seasonings & mix until well combined. 

Cover and set on manual pressure for 10 minutes. It will take approximately 10 minutes to come to pressure. When timer is up, allow for 10 minutes natural pressure release and then set to venting and release rest of the pressure. 

Mix flour and milk.  Turn Instant Pot to sautée and whisk in the water flour mixture. Cook on sautée until soup thickens, 3 - 5 minutes. Once soup is thick, hit cancel, add cheese, stir until well combined and serve with crusty bread.  

Pepper Jelly

Pepper Jelly 

3/4 lb (340 grams) jalapeño peppers, stemmed and seeded about 12 medium 

OR 

3 sweet peppers, red, yellow or orange, stemmed and seeded 

OR 

Combination there of depending on how hot you like it

2 cups (500 ml) cider vinegar, divided 

6 cups sugar 

2 pouches Bernardin liquid pectin 

Food colouring, optional

Sterilize 5 - 250 ml mason jars and set aside 

In a blender or food processor, purée peppers with half of vinegar.  Pour purée into a large saucepan, add remaining vinegar and sugar. Over high heat, bring to a boil and boil for 10 minutes, stirring constantly. Stir in liquid pectin, return mixture to a full roiling boil, boil 1 minute longer.  Remove from heat, add food colouring, if using and skim off foam. 

Quickly pour jelly into hot jars to within 1/4 inch of top of jar. Wipe jar rim removing any food residue. Centre sealing disk on jar rim, screw band down until resistance is met the increase to fingertip tight. 

Place in a hot water bath at 350 degrees for 15 minutes. 

4 Cheese Spinach Dip

4 Cheese Spinach Dip 

8 oz cream cheese 

3/4 tsp garlic powder 

1/4 cup Parmesan cheese, grated 

1 tbsp Romano cheese, grated 

1 tbsp sweet red pepper, finely chopped 

1 green onion, finely chopped 

1/2 package frozen chopped spinach, thawed and squeezed dry

1/2 cup cheddar cheese, grated 

Pinch of cayenne pepper 

Preheat oven to 400 degrees. 

In a stand mixer, mix cream cheese, garlic powder, Parmesan and Romano cheese on medium until softened and well combined. 

Add red pepper and green onion and mix on medium low until just incorporated. Add spinach and mix on low until well incorporated. 

Transfer to an oven proof dish, sprinkle with cayenne pepper and cheddar cheese. 

Bake for 15 - 20 minutes or until bubbling around the edges. 

Remove from oven Nd allow to set for 5 minutes before serving. 

Serve with pita wedges and/or tortilla chips 

Icy Hot

Icy Hot 

8 tbsp coconut oil

1 1/2 tbsp beeswax

1 tbsp Shea butter 

2 tbsp cayenne

25 drops of deep blue or wintergreen essential oil 

2 - 4 oz containers 

Add oil, beeswax and butter to a glass measuring cup and place in a medium saucepan filled with 2 inches of water and warm over medium heat until all ingrediants have melted. 

In a separate bowl, combine cayenne pepper and essential oil. 

Add all ingrediants together slowly, mixing well as you go and pout into containers, allowing to cool uncovered. 

Itch Stick

Itch Stick

1 tsp Shea butter 

1 tsp beeswax 

3/4 tsp coconut oil 

15 drops of each tea tree oil, lavender oil, peppermint oil 

Add 2 inches of water to a medium saucepan and place on medium heat. In a glass measuring but add Shea butter, beeswax and coconut oil. Heat until well combined. Add essential oils and remove from heat. 

Allow to cool slightly and pour into lip balm tubes. 

Use as needed to smooth irritated skin and bug bites. 

Carbonara with Pan Seared Scallops

Carbonara with Pan Seared Scallops 

12 - 16 large scallops

2 tbsp olive oil 

2 tbsp butter 

Salt and pepper 

1 lb bacon

1 shallot, finely sliced 

1 cloves garlic, minced 

3 egg yolks 

1 cup heavy cream 

1 cup Parmesan cheese, shredded 

8 oz pasta, spaghettini or capellini 

Salt and pepper to taste  

In a large skillet cook bacon until crisp. Drain fat and add sliced shallot and minced garlic. 

While bacon is cooking, mix together cream, egg yolks and 3/4 of the cheese in a medium bowl and set aside. Cook pasta, drain and set aside until bacon is finished 

Add pasta to skillet and toss well. Add cream mixture to skillet, toss untill well combined and transfer to a serving platter. 

To prepare scallops, blot dry with paper towels to remove excess moisture and season with salt and pepper on both sides. Heat oil in a large skillet over medium high heat. Add scallops and sear for 2 minutes, turn to sear other side. Add butter and spoon over scallops cooking for an additional 2 minutes. Transfer to a paper towel lined plate and serve over pasta. 

Substitute large shrimp for scallops, sautée in large skillet until pink. 

Creme Brûlée

Creme Brûlée 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 tsp vanilla 

1 cup sugar, divided 

6 large egg yolks 

2 quarts hot water 

Preheat oven to 335 degrees. 

Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  

In a medium bowl whisk together 1/2 cup of the sugar and the egg yolks until well blended and it just starts to lighten colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ( 7 - 8 oz ) ramekins. Place the ramekins in a large roasting pan. Pour enough water into the pan to come halfway up the sides of the ramekins. Bake just until the Creme brûlée is set, but still trembling in the centre, approximately 45 - 50 minutes. 

Remove the ramekins from the roasting pan and refridgerate for 2 hours and up to 3 days. Remove the Creme brûlée from the refridgerator for at least 30 minutes prior to browning the sugar on top. 

Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the Creme brûlée to sit for at least 5 minutes before serving. 

Mac and Cheese Instant Pot

Mac and Cheese Instant Pot 

16 oz macaron noodles, uncooked 

4 cups chicken broth 

2 tbsp butter 

1 tsp garlic powder

1/2 tsp saltt

1/2 tsp pepper 

2 cups old cheddar cheese, shredded

1 cup mozeralla cheese, shredded 

1/2 cup Parmesan cheese, shredded 

1/2 - 1 cup heavy cream 

Add the macaroni, chicken broth, butter, salt, pepper and garlic powder to the Instant Pot. The macaroni should be just covered with broth, if not add more to cover. 

Place the lid on the pot and set to sealing. Cook on high pressure for 5 minutes.  It will take approximately 10 minutes to come to pressure. Once done do a quick release. 

Stir in the cheeses and add milk until creamy and smooth. Season to taste and serve. 

* Use whatever combination/flavour cheese desired. 

Cabbage Roll Soup

Cabbage Roll Soup

1 lb ground beef

1 lb ground pork 

1 large onion, diced 

2 tbsp bacon grease or olive oil 

1 large cabbage, shredded 

Chicken broth to cover 

1 8 oz can tomato juice 

Salt and pepper to taste 

1 cup rice

2 cups water 

1 tsp salt 

In a large pot over medium heat, add bacon grease, ground pork, ground beef and sautée until browned. Add onion and sautée until tender. 

Add cabbage, salt, pepper and chicken broth to cover. Bring to a boil, cover and simmer for approximately 30 minutes or until cabbage is tender. Once cooked, add tomato juice and mix well. 

Mix rice, water and salt in a small casserole dish and cook in a 350 degree oven for approximately 40 minutes. 

To serve, place desired quantity of rice in a bowl and top with soup. 

Garlic/Onion BBQ Sauce

Garlic/Onion BbQ Sauce 

1 cup ketsup

2 tbsp brown sugar

2 tbsp lemon juice 

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce 

1 tbsp olive oil

1 clove garli even, minced 

1 tbsp dried onion

1/2 tsp salt

1/2 tsp pepper 

Mix all ingrediants wntil well combined. Refridgerate until needed 

Prime Rib Roast

Prime Rib Roast 

1 cup butter

1/4 cup horseradish sauce 

2 tbsp peppercorns, coarsley cracked 

1 tbsp kosher salt 

2 cloves garlic, minced 

8 lb prime rib roast 

Sauce:

2 cups sour cream 

2/3 cups horseradish sauce 

Kosher salt 

Fresh ground pepper 

3/4 cup  chopped fresh chives 

Preheat oven to 500 degrees. 

In a medium size bowl mix together butter, horseradish sauce, pepper and salt until well combined. Spread the seasoned butter evenly over the top and sides of the roast, leaving the bottom bare & put on a rack set in a medium/large roast pan bone side down. 

The prime rib is roasted at high heat and then without opening the door, the oven is turned off and the roast remains in the oven for 2 hours.  To calculate the cooking time for assorted sizes of prime rib roast, for every 1 lb in weight, multiply X 7. After the high heat cook, the heat is turned off (oven closed at all times). The roast then stays in the oven for an additional 2 hours. The 2 hours is a fixed duration for any size of roast. As an example an 8 lb roast cooks at 500 degrees for 56 minutes and then the oven is turned off and the roast continues to cook for 2 hours. 

While roast is cooking, whisk all sauce ingrediants together in a small bowl until well combined, cover and refridgerate until ready to serve. 

Transfer roast to cutting board or serving platter. No resting required. Reserve pan drippings to make gravy. Slice roast and serve with gravy 

Honey Garlic Butter Roasted Carrots

Honey Garlic Butter Roasted Carrots 

2 lbs carrots, diagonally cut in 2" pieces 

5 tbsp butter 

4 garlic cloves, minced 

2 tbsp honey

1/4 tsp salt 

1/4 tsp pepper

Chopped fresh parsley

Preheat oven to 425 degrees. Grease a rimmed baking sheet with cooking spray and set aside. 

Peel and cut carrots and set aside. 

Melt butter over medium heat in a large skillet. Add garlic and sauté 3 minutes or until lightly browned. Remove from heat and stir in honey until thoroughly combined. 

Toss the carrots in the prepared sauce in the skillet, add salt and pepper & mix until well combined. Pour into prepared baking sheet, arrange in a single layer and roast for approximately 25 minutes. 

Remove from oven and transfer to a baking dish. Taste for seasoning, adjust accordingly and serve. 

Can be prepared ahead of time and roasted the day of. 

Dulce de Leche Instant Pot

Dulce de Leche Instant Pot 

1 can sweetened condensed milk 

1 tsp vanilla extract 

Sea salt 

Remove label and lid from can of sweetened condensed milk. Cover top and sides of can with tin foil. Place on tray in Instant Pot. Add 6 - 8 cups of water in the pit around the can to ensure it reaches 1/2 way up the can. 

Add lid, seal and pressure cook on high for 40 minutes. It will take approximately 15 minutes to come to pressure. Natural release for approximately 40 minutes. Once pin has dropped, remove from pot and place on counter to cool 20 minutes. 

Spoon into a 2 cup measuring cup, add vanilla and mix thoroughly with a stick blender until it takes on a creamy consistency. Pour into jam jars. 

Do 2 at a time in the Instant Pot which makes 6 125 ml jars.

Beef Stroganoff Instant Pot

Beef Stroganoff Instant Pot 

1/3 cup flour 

2 tsp salt 

1/4 tsp pepper

1/4 tsp garlic powder 

1/4 tsp nutmeg 

2 lbs stew meat, cubed 

2 tbsp vegetable oil

1 large onion, sliced 

8 oz cremini mushrooms, sliced 

1/4 cup Brandy

1/4 cup red wine

3 cups beef broth

12 oz package broad egg noodles 

3/4 cup sour cream 

3 tbsp chopped fresh parsley

Salt and pepper to taste 

In a large bowl combine flour, salt, pepper, garlic and nutmeg. Pat beef dry with paper towel and add to flour mixture.  Toss to coat well. 

Set Instant Pot to Sautée, add vegetable oil and brown meat on all sides. You likely need to work in smaller batches as to not crowd the meat. Transfer browned meat to a plate. 

Add onions and mushrooms, cook, stirring occasionally until tender approximately 5 - 6 minutes. Stir in brandy and wine, scraping browned bits from the bottom of the pot. Stir in beef broth and return beef to pot. 

Cover and seal the lid. Turn the vent to sealing. Hit CANCEL, then press the MANUEL (high pressure) button and set the timer to 20 minutes. It will take about 15 minutes for the Instant Pot to. One to full pressure, then the display will show a count down timer. 

When finished, quick release the pressure (will take about 3 minutes) before removing the lid. 

Add the egg noodles. Cover and seal the lid, turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. When finished quick release the pressure. 

Stir in sour cream, season with salt and pepper to taste and serve. 

Roasted Garlic Parmesan Cauliflower

Roasted Garlic Parmesan Cauliflower 

1/2 cup butter, melted 

2 garlic cloves, minced 

1 cup breadcrumbs 

1/2 cup Parmesan cheese, grated 

1 tbsp Emeril's Essence 

Salt and pepper to taste 

1 medium cauliflower 

2 tbsp vegetable oil 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, drizzle with vegetable oil and set aside 

Cut cauliflower into florets roughly the same size. Slice the large forests in half if needed. 

Melt butter and mix with garlic in a medium bowl. 

Mix breadcrumbs, salt, pepper, Emeril's essence and Parmesan cheese in a small bowl. 

Pour butter/garlic mixture over cauliflower and gently toss to coat. Sprinkle with breaking mixture and stir to coat. Turn out onto prepared baking sheet. 

Roast cauliflower for 30 to 35 minutes, tossing half way through. 

Layered Cobb Salad

Layered Cobb Salad 

Romaine lettuce, sliced 

Endive, sliced 

Grape tomatoes 

Green onion

Snap peas 

4 eggs, hard boiled and sliced 

1/2 lb bacon, cooked and crumbled 

2 chicken breasts, cooked and chopped 

4 oz Gruyere cheese or Bleu cheese 

1/3 cup red wine vinegar

1 tbsp Dijon mustard 

2/3 cup olive oil 

1 tbsp honey 

1 clove garlic, minced 

Salt and pepper to taste 

Mix lettuce and line the bottom of a serving platter. Add tomatoes, green onion, snap peas and tomatoes. 

Add separated layers of bacon, chicken, eggs and cheese.  

Combine remaining ingrediants well and serve aside salad. 

Creamy Garlic Dressing

Creamy Garlic Dressing 

1 large egg white

1 2/3 cup canola oil

1 tsp garlic powder 

1/2 tsp dry mustard 

2 oz white vinegar

Salt and pepper to taste 

Beat egg in a small bowl until foamy and frothy. Gradually drizzle salad oil while beating until it resembles a light white mayonnaise texture. Beat in garlic, mustard, vinegar, salt and pepper. Cover and refrigerate immediately. 

Serve as dressing for a fresh salad 

Maple Dijon Dressing

Maple Dijon Dressing

1 tbsp Dijon mustard 

2 tbsp maple syrup 

2 tbsp red wine vinegar

1 tsp olive oil

Salt and pepper to taste 

Mix all ingrediants well and serve over any salad or grilled vegetables. 

Pot Stickers

Pot Stickers 

1 lb ground pork

2 tbsp soy sauce 

1 tbsp sesame oil

1 tbsp ginger, grated 

Pinch of sugar

Salt and pepper to taste 

3 green onions, chopped 

1 egg

1 tbsp cornstarch 

1 can water chestnuts, finely chopped 

1 clove garlic, minced 

1 package wonton wrappers 

Sauce 

1/2 cup soy sauce 

1/4 cup white vinegar

1 green onion

1 tbsp sugar 

1 tsp chili oil OR 

1 tsp vegetable oil with crushed chili peppers 

Combine sauce ingrediants and set aside. 

Combine first 11 ingrediants and place 1 tsp in centre of each wonton wrapper. Dip your finger in water and apply to edges of wonton. Fold in half and press edges together to seal. Stand dumplings up and press slightly so they stand up nicely. 

To cook heat a large saucepan over medium heat.  Add a small amount of water to boiling, add dumplings and boil until cooked through, about 5 minutes. Drain well. Dumplings can be frozen at this point. 

Add 2 tbsp vegetable oil to skillet and fry dumplings until nicely browned. 

Drain on paper towel and serve with the dipping sauce.  

Balsamic Dressing

Balsamic Dressing

1/2 cup balsamic vinegar

1/2 cup olive oil

1/2 cup sugar 

Mix well and serve over your favourite salad 

Chocolate Dipped Licorice

Chocolate Dipped Licorice 

1 250 gram bag of red licorice 

2 cups of chocolate wafers 

Cut licorice in half. 

Melt chocolate wafers in microwave in 30 seconds intervals until smooth and creamy. Dip licorice in melted chocolate, shaking off excess and place ona parchment paper lined baking sheet. 

Chill in fridge until chocolate is set. 

Makes 40. 

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette 

12 oz Brussels sprouts 

1/3 cup dried cranberries, chopped 

1/3 cup slivered almonds, toasted 

2 tbsp red wine vinegar

2 tbsp Dijon mustard

1 tbsp honey 

1/3 cup olive oil 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp sea salt 

Cut off the ends of the Brussels sprouts and discard along with browning outer leaves. Rinse thoroughly and shred in food processor using the slicing blade. Set aside in a large mixing bowl. 

In a small bowl combine vinegar, mustard, salt, pepper, garlic and onion powder. Whisk in honey and then slowly drizzle in olive oil, while whisking. Continue until well incorporated, approximately 1 minute. The mixture should be thick and creamy with oil well combined. 

Add cranberries and almonds to the bowl of Brussels sprouts.  Drizzle in the vinaigrette, mix well and serve. 

Garlic Parmesan Salmon

Garlic Parmesan Salmon 

1 2 - 3 lb salmon fillet 

1 tbsp olive oil

2 tbsp parsley 

1/4 cup Parmesan cheese, finely grated 

4 cloves garlic, minced 

Kosher salt

Freshly ground black pepper 

Preheat oven to 400 degrees, line a baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix together oil, parsley, cheese and garlic & season with salt and pepper.  

Place salmon in foil and brush with garlic mixture. 

Cover with foil and bake for 10 minutes. Remove foil and bake an additional 5 - 10 minutes until salmon is cooked through. Sprinkle with additional Parmesan cheese and serve.