Christmas & Thanksgiving, Dinner ideas, Easter, Vegetarian

Easy Vegetarian Wellington

This Easy Vegetarian Wellington is filled with finely diced carrots, celery, lentils and mushrooms. And is the perfect recipe to accompany your holiday festivities.

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham dish or my Beef Mushroom Wellington or even my Recette Sheppard’s Pie.

Gather your friends and family to enjoy a stress-free comfort meal, with my Easy Vegetarian Wellington that is made with pre-made puff pastry.

You can have this ready in under 1 hour.

WHAT IS VEGETARIAN WELLINGTON

A traditional Beef Wellington is made with fillet steak inside. This is allot like that without the meat of course. A wellington is a traditional holiday dish that is baked in the oven with puff pastry.

When is Vegetarian Wellington

Nothing beats this on the table on Christmas day, well next to some mashed potatoes and gravy of course. Or my popular Shredded Brussel Sprouts recipe!

How To Make Vegetarian Wellington

Start with a baking dish that is 9.5 x 1.6 deep.
Then make the butter crust (see recipe card)
And the pre-made vegetable lentil filling
Stuff the puff pastry and bake at 325 f for 25 minutes till golden brown.

How Many People Does A Vegetarian Wellington

One pie typically serves 5-6

OTHER DISHES TO SERVE DURING THE HOLIDAYS

Cranberry Sauce with Orange Juice

Beef and Mushroom Wellington

Instant Pot Garlic Mashed Potatoes

CRANBERRY STUFFING RECIPE!

Be sure to try these tasty recipes below!

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Seafood, Soups & Stews

Thick New England Clam Chowder Recipe

Gallery September 3, 2021 Jacqueline 2 Comments

This may be the best Thick New England Clam Chowder recipe you have ever tried.

This is my go to recipe for New England Clam Chowder soup.

It is out of this world delicious!

WHERE DID NEW ENGLAND CLAM CHOWDER ORIGINATE

It is said to have originate in NYC and was introduced by the French, Nova Scotian, or British settlers.

And this here is truly an authentic clam chowder recipe.

I know because this is my favorite soup in the whole wide World.

I will eat this all day everyday if I could.

An when I say my version it’s quick to make, I mean it.

WHAT IS NEW ENGLAND CLAM CHOWDER

It is a milk or cream based clam chowder vs a tomato like another famous chowder called the Manhattan we have all known to love as well.

It is also thicker and made with butter, potatoes, pork in this case bacon, onions and clams.

WHAT DOES NEW ENGLAND CLAM CHOWDER TASTE LIKE

Creamy, thick, sweet and salty.

HOW IS NEW ENGLAND CLAM CHOWDER MADE

It is really easy rather, you are simply adding everything to one pot to cook.

Dicing and chopping will take the majority of the time then let the pot do the rest.

Want to save some time with this soup?

Simply use frozen yet clams, there will be no shucking here.

You can have a huge pot of this soup ready to serve in 30 minutes time.

This soup takes me right back to my childhood, where I used to eat this soup religiously.

I hope you give it a try!

However my family never made it from scratch so I had to settle for the canned stuff.

You know the soup that has way more potatoes than clams?

Oh the things we remember eh!

My parents used to buy those cans for me by caseload because, they knew I would go through a case in less than 2 weeks.

Well looking back I sure was missing out, now I know how to make real clam chowder.

Long gone are the days of eating thick clumpy chowder from a can and having to add extra cream to it to make it creamy.

Clam chowder soup should be creamy and smooth and filled with clams and there juices.

Not thick and clumpy and filled with mainly potatoes.

And please don’t add carrots to it, why do some people do that anyway? it’s so so wrong.

Yes there are some people who still prefer a thicker chowder and that is fine, feel free to omit the vegetable stock of that is you.

But please don’t add canned clams, using fresh or frozen is best.

The trick to making the best clam chowder is using fresh or frozen clams and cooking them for just a few minutes at the end to prevent them from becoming rubbery.

HOW TO MAKE NEW ENGLAND CLAM CHOWDER SOUP

So what are those secret ingredients?
Simply Old Bay Seasoning and some Red Wine Vinegar that we will splash in at the end.
The Red Wine Vinegar will give it that extra oomph and help tie this soup all together.
And clam juice (See below the kind I used for this recipe)

CAN NEW ENGLAND CLAM CHOWDER BE FROZEN

Most defiantly!

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.

Keep in mind if you wanting a lower fat clam chowder, you can always use all milk and omit the cream.

I would not recommend that personally but if your on a diet of some kind then by all means, it’s your chowder.

Don’t mistake this clam chowder with any other and definitely not it’s counterpart named the Manhattan clam chowder.

Which is good but made with a tomato stock rather than cream. I now make this soup in big batches so that I can enjoy it over a few days 🙂

What soup is your go to in the colder months?

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Soups & Stews

Healthy Leek Soup

This Healthy Leek Soup is super easy to make and can be made in large batches and enjoyed over a few days. Make in your Instant pot or Slow Cooker or even on the Stove Top.

We grew up eating this soup in our home ofte. My mother made it from scratch during the colder months.

Now I like to enjoy it just about any time of the year.

My mother used more potatoes vs leeks.

I much prefer to use more leeks than potatoes. It tastes just as creamy but has more of a green color to a pale white color that you may be more used too. I encourage you to try all varieties to find what version suits you best.

WHAT DO LEEKS TASTE LIKE

Leeks taste like mild onions and once they are cooked they take on a sweet taste.

WHAT SPICES FOR POTATO LEEK SOUP

Garlic Powder
Onion Powder

IS POTATO LEEK SOUP HEALTHY

Yes, it is made with lots of root vegetables.

I just love the freshness of this soup.

HOW MAKE POTATO LEEK SOUP

Leek and Potato soup can be made several different ways, so it all comes down to personal preferences. But one thing is for certain, you want to use fresh leek, cream and chicken stock.
You can make this soup in either your Instant Pot, Slow Cooker or even on the Stove Top.

Keep in mind Leeks are a dirty root vegetable, so make sure you wash them properly to remove all the mud prior to cooking.

This recipe will make a large pot of soup, so if you have any any leftovers “which is highly unlikely” unless it’s just you. Then you can enjoy it over the next few days or freeze it as a meal prep option for another time if desired.

CAN POTATO LEEK SOUP BE FROZEN

Yes, and it even tastes better the next day. So go ahead and make a BIG old pot and save some for another day!

The soup should be stored in a sealable container for up to 3 months.

HOW LONG DOES POTATO LEEK SOUP LAST IN THE FRIDGE

In a sealable container up to 3 days!

Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. And save yourself time and hassle, and let your food processor chop up your beets and cabbage up, also it gives a great consistency to the soup.

LOOKING FOR SOME MORE AWESOME SOUP RECIPES?

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Desserts, Easter

Mini Egg Chocolate Cheesecake Cups

Gallery March 21, 2019 Jacqueline Leave a comment

These (no bake) Mini Egg Chocolate Cheesecake Cups are sure to bring some smiles to your table this Easter season!

Spring is officially here and that means Easter is right around the corner.

I wanted to come up with a fun and cute recipe that the whole family would enjoy!

I think I hit the nail on the head with this one, don’t you?

PHILADELPHIA MINI EGG CHEESCAKE RECIPE

What I REALLY like about these Cheesecake cups is that their not heavy at all.

And that’s because of the whip cream addition that makes them almost like a chocolate cheesecake mousse! YES, A Chocolate Cheesecake Mousse!

My partner who lives, I mean loves cheesecake. Has already given it a 10 out of 10 and then asked is there more?

Lucky for him, I am going to be making these again for Easter as I will be serving them to our guests.

I had such a good time making these, I bet the kids would have a blast making them too!

Absolutely delicious and Festive!

This recipe here will serve three to four people in “large cups” such as you see in these pictures. However if you want to have smaller portions, you could easily serve 6 people.

Also, since this is a no bake cheesecake recipe it can all be ready in less than 30 minutes!

And like any of my recipes, you can adjust the ingredient ratio in the ingredient section and serve more people or less people if desired.

Now let me ask you a serious question, do you know anyone that doesn’t like cheesecake? Well I don’t.

So trust me when I say that these cheesecake cups are sure to put a smile on everyone’s face this Easter Season.

You may have been thinking, aren’t Cadbury eggs Canadian?

Because I sure did, but after some research I learned their actually a milk chocolate created and produced by Cadbury UK. And are now also produced in Canada, so I decided to place this recipe under my England cuisines category. I hope that is okay with my Canadian readers!

These cups are so good that people may just ask for seconds or thirds. So if you are serving more than a few, I would definitely double up the recipe.

As they are best served a bit chilled and can be stored in the fridge for up to 24 hours before serving if need be.

Your going to be shocked at how easy and tasty this recipe is. People are sure to be asking how you made it? But let’s leave that little secret to us kitchen warriors.

Wishing you a Delicious Easter!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Christmas & Thanksgiving, Dinner ideas

Easy Ground Beef Wellington recipe

Gallery December 15, 2018 Jacqueline 2 Comments

This Easy Ground Beef Wellington recipe is spiced just right and is family favorite in our house. With the additions of mushrooms and is something that can be whipped up in less than an hour since we are using some pre made puff pastry.

Looking for another festive dish? Then your gonna want to try my Baked Holiday Ham or even my Recette Sheppard’s Pie.

Your family can enjoy this homemade recipe any time of the year.

But really makes the perfect addition to any Holiday meal.

FUN FACT: Beef Wellington get’s it’s name from a man named Arthur Wellesley who was the first Duke of Wellington. He had a victorious Battle on June 18 1815.

The Duke was given his title after defeating Napoleon Bonaparte the year before, and not long after he became Prime Minister.

Traditional Beef Wellington was made with fillet steak inside. I have had that at a restaurant once and it was delicious.

However, I wanted to create something different. And mix the best of both worlds, beef and mushrooms. This recipe has now become popular on this blog, I hope you give it a try and let me know what you think.

HOW TO MAKE HAMBURGER BEEF WELLINGTON

This recipe is made with lean ground beef, onions, mushrooms, eggs, panko bread crumbs, flour, red wine vinegar, worcestershire sauce and seasoned with fresh thyme and rosemary.

Be sure to use fresh thyme and rosemary in this recipe, it makes all the difference.

Also do not skip on the worcestershire and red wine vinegar it helps to merge all the flavors together.

HOW TO MAKE PUFF PASTRY

I used a pre – made puff pastry to save time, (see below) The pre – made puff pastry I recommend is from Tenderflake. The box has 397 grams of puff pasty in it!

Simply remove it from the package, allow it to defrost for 1 hour and sprinkle with flour before rolling it out.

Fill the pastry with the Beef and Mushroom mixture.

Brush with the egg wash.

And make impressions to the dough as so with a fork.

Looking for a FANTASTIC homemade puff pastry recipe?

I have one here in my in my “Turkey Pot Pie” recipe instructions.

You may be more familiar the more traditional “Beef Wellington” type recipes. Which have you using Beef tenderloin or fillet instead of hamburger.

However, this recipe is just as good and if you use brown mushrooms alongside the hamburger it becomes absolutely amazing.

You will be able to serve 3 peoples for dinner easily with this. And if your wanting to serve more, I would recommending make 2 of them. Which is not hard to do at all!

Wishing you and yours a Merry Christmas and Happy New Year!

Want more Christmas & Thanksgiving recipes?

Canadian Tourtiere Recipe

Cranberry Sauce with Orange Juice

Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes! for more inspiration!