This Smoked Salmon Gnocchi is made with real salmon and smoked salmon cream cheese and hits all the creamy notes.
My Smoked Salmon Gnocchi is made with fresh basil, parsley, lemon juice and whole milk. I prefer to use milk instead of cream because the cream cheese is creamy enough.
SALMON GNOCCHI
Think VALENTINES or DATE night with this one!
Since Valentines is just around the corner, I could not help myself but share this recipe with you all. The first time I had Salmon Gnocchi was actually on Valentines day a few years back.
I was in the lower mainland and the restaurant my partner took me to was serving it as there special for the evening.
Along with white wine and the most amazing dessert! It was a memorable dinner for me and it was definitely worth the cost.
However, I have found a way to make it at home for a fraction of the cost. Now we can enjoy it whenever and not just on those special occasions!
SMOKED SALMON GNOCCHI
You can choose to make it without the salmon fillets if desired, however I find they are a nice addition and make this more of a meal. I also love the addition of the “Smoked Salmon Cream Cheese” in this dish.
I was hesitant at first to add it, but I experimented a few times and found that 3 tbsp is the perfect amount that gives this dish the extra flavor it needs.
It really does add an extra element of flavor so be sure not to skip it. Also by adding the cream cheese you can omit the cream and replace it for a lower calorie milk option.
Serve it in a BOWL or on a PLATE whatever tickles your FANCY!
Me having fun with the plating, don’t this look lovely!
Notes: If there is skin on the salmon remove it gently once the salmon has seared.
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This Cod Au Gratin with Corn is a filling a satisfying meal that really highlights cod fish. It is a traditional recipe that comes from the maritimes in Canada.
What does Cod Au Gratin mean? Cod au Gratin is a traditional french recipe that means white fish covered in breadcrumbs and cheese. Looking for more Eastern Canadian recipes?Try myLobster Ravioli Sauce recipe
You can add corn or any vegetable you like or omit the vegetable and just have the fish. I have made this dish before on this site and today I made it again with the addition of corn. If you would like to check out my original recipes, here it is Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
The first time I made “Cod au Gratin” was last week. Believe it or not! And I loved it! I served it alongside a salad. And thought to myself, wow corn would be really good in this.
So I create this the very next day! We basically have been eating “Cod Au Gratin” for the past few days. And no one is complaining! It is delicious and filling.
It is finished off in the oven or under the broiler till it gets perfectly browned.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350 till done.
WHAT IS COD AU GRATIN
Cod Au Gratin is a dish that is topped with a white sauce, then cheese and or bread crumbs.
It also is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t.
For this dish we used onion powder, panko bread crumbs and a little Dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, warm is perfect.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
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!
Looking for an awesome way to use Pumpkin puree? Well look no further than this delicious Pumpkin Mac ‘ N Cheese with Hamburger recipe.
If you and your family like boxed hamburger helper, then trust me you have not tried nothing yet.
Because I do to but this stuff is does not even compare!
It gives it that extra creaminess everyone craves with a health benefits of pumpkin!
So I hope the next time that craving hits for some good old mac n cheese? or some gold old fashion hamburger helper.
You think of this recipe instead, because it’s that much better and healthier for you.
Plus adding in the pumpkin helps to stretch out the meal even further.
So if your feeding a bunch of little ones, you will ample to serve.
This recipe definitely cannot compare to any of the box stuff I just mentioned above.
And that is because this is homemade and you have the say in what kind of ingredients are used.
Also we are adding a whole cup of Pumpkin puree which gives it so much extra flavor.
Did you know Pumpkin puree is very good for you? It’s true, for one it helps to regulating blood pressure and is good for the heart.
Not The mention is packed full of feel good fiber, potassium, and vitamin C. So this Mac n Cheese is actually very good for you.
Once this recipe has been cooked, feel free to add 1 cup of panko bread crumbs on top along with some more cheddar cheese and bake it in the oven at 400 f for 15 minutes for something extra special. Totally depends on the time you have and what kind of dinner your wanting to serve!
Also you can go ahead and bake two batches. Just double the recipe with my easy to use recipe adjuster above and then simply use two baking pans.
Comfort food made Healthy!
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!
Newfoundland Cod Au Gratin is a traditional recipe that comes from the Maritimes in Eastern Canada. It’s also super easy to make and absolutely delicious!
Newfoundland Cod Au Gratin
If you’re looking for a excellent recipe that utilizes fresh or frozen cod fish, then you have just found it!
It is finished off in the oven or under the broiler till it gets perfectly browned.
I made my cod au gratin in two oven safe baking dishes, however you can also make this exact recipe in a 8.1in X 2.1in baking dish.
Wanting to make more? Simply double the recipe with my easy to use recipe adjuster above in the ingredients section! Then you can use a large baking dish and serve more people with that!
WHAT IS COD AU GRATIN?
Cod Au Gratin is a dish that originates from the maritime provinces in Canada, Newfoundland to be exact. It is a dish consisting of fresh cod, flour, bread crumbs, lemon juice, cheese, and other seasonings and spices.
Some people use breadcrumbs and onions, while others don’t. For this dish we used onion powder, panko bread crumbs and a little dijon mustard. It is all about personal preference when it comes to making this or any dish.
We ask our Direction of Operation what he thought, about the dishes original origins. He stated that it is a well known fact that Newfoundland has a deep connection to it’s Irish and English heritage.
However he thinks that the dish was introduced by the French. What do you think?
If anyone knows indefinitely, we would love to hear about it!
CAN I USE FROZEN COD FOR COD A GRATIN?
Yes, and that is what I used. Just be sure to defrost it and pat it dry prior to using. I find the best way to defrost fish is in a warm bath of water. Not hot and not cold, luke warm is perfect.
HOW TO MAKE NEWFOUNDLAND COD AU GRATIN?
HOW LONG TO COOK COD AU GRATIN
You will want to start with some fresh cod or frozen that has been defrosted and patted dry.
Then you will want to set aside some shredded cheddar cheese and parmesan cheese.
You will start by heating some milk in a small saucepan till hot, once the milk has reached that hot consistency. Remove it from the heat and create the roux.
Create a roux by heating the butter first then flour then whisking the milk in with a whisk to create a smooth texture.
Turn up the heat to medium heat before adding in the parmesan cheese and dijon mustard. Then remove from the heat and set aside.
Place the fish in the bottom of a shallow baking dish and toss with olive oil then season with onion powder and salt + pepper.
Once the fish has been seasoned, simply pour over the roux and season with fresh dill.
In a small bowl, mix the panko bread crumbs with olive oil and 2 tbsp of water and place overtop of the fish/roux.
Cover with the shredded cheddar cheese and bake at 350
Individual cod au gratin dishes should take about 30 minutes.
Larger dishes take a bit longer, be sure to check the center of the dish to ensure the fish is flaky and cooked before serving!
I’m really surprised that I have never heard of this dish before, however Canada is a BIG Country.
And Newfoundland is located on the far east and I on the West. So I guess it makes sense, but now that I know of it.
I am forever hooked!! It is not only super simple to make and it is also a very healthy and a hearty meal that can be enjoyed by the whole family.
WHAT GOES WITH COD AU GRATIN?
Salad
Corn on the cob, frozen corn or another vegetable of your liking
I recently learned about this dish from another Canadian food blogger named Dawn who is over at Girl Heart Food.
She actually lives in Newfoundland and shared her recipe on her instagram feed last week, I was immediately intrigued and vowed to try it.
After doing some more research on it, I learned their are slightly different ways to make it. And so I used what skills I have in the kitchen and made my own variation.
I hope you give it a try, because it is absolutely amazing!
CAN COD AU GRATIN BE FROZEN?
Yes, that is if you are using fresh cod to begin with. You will want to purchase the freshest cod possible, then you will make the dish exactly as stated.
However before freezing it, be sure to allow the roux to cool down completely before pouring over the fish and do not bake it. Safe that for the day you want to eat it. Remove from the freezer and simply bake at 350 for 45 minutes till done!
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!
Inspired by two Newfoundland Canadian Bloggers, you can find their recipes here: Cod Au Gratin & cod au grati
This Asparagus Mac and Cheese or kraft dinner Macaroni and Cheese is the ultimate of comfort food Canadian food.
If you and your family like macaroni and cheese then this just steps it up a notch and tastes much better than any kind of boxed stuff.
By simply adding in some fresh asparagus and roma tomatoes this dish becomes a meal!
Plus if you have ever felt a tad guilty eating the box stuff but just can’t help yourself “like me sometimes”.
Then this recipe is sure to sway you to enjoy mac and cheese more often but in a healthy way.
I think this recipe will be great for those who want something quick and do like the boxed macaroni and cheese.
The kids will definitely be all over it, i’m sure.
So when that mac and cheese craving hits, I hope you think of this recipe. I do, a lot 🙂
I no longer just make Macaroni and Cheese, I will make this recipe too.
You can add pretty much any other vegetables such as cooked broccoli, kale etc as well.
This recipe will be a fantastic for those of you who want something quick and something that the kids will be able to enjoy too!
So what are you waiting for? ✌
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you 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!
This Farmers Sausage Macaroni and Cheese is something I came up last weekend.I was craving some good old comfort food and in Canada that typically means Mac and Cheese.
HOW TO COOK FARMERS SAUSAGE
Farmers sausage is cold – smoked yet still it is uncooked and so is prepared just like any other raw sausage. It is best to slice it in half in order to cook it throughout
With this recipe, I merged my favorite sausage with a box of just that!Yes, I said it a box of macaroni and cheese.
Now I don’t typically share recipes where I use boxed macaroni and cheese.
However for this recipe I wanted too create something for those who still love macaroni and cheese but want something more special.
Also added half a cup of shredded cheddar cheese to make it more cheesy.
The kids will definitely like this recipe too!
However if you want you can always cook some macaroni on the side and add 2 cups of cheddar instead.
Totally up to you, also if you want to make just a simple from scratch macaroni and cheese then check out my recipe Macaroni cheese recipe it’s a fan favorite!
If you and your family like macaroni and cheese then this just steps it up a notch and tastes much better than any kind of boxed stuff.
Add in some fresh basil and it becomes such a tasty dish that can be served as a meal to just about anybody.
Just make sure your using a good quality macaroni and cheese as it will make a world of difference in how this plate tastes.
This dish can be put together in under 20 minutes ✌ So what are you waiting for?
Grab your favorite box of macaroni and cheese, farmers sausage, shredded cheddar cheese and fresh basil and your good to go.
LOOKING FOR OTHER FARMER SAUSAGE RECIPES? Check out these recipes below!
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!
Craving curry tonight? Well skip the take out and impress your family tonight with this easy to make and authentic tasting curry.
This is my take on a healthier version of Chicken Tikka Masala.
What makes it healthier that we are omitting the cream and replacing it with 2% milk and then adding plain yogurt as well.
What makes it easier is that we are not blending the onions after cooking them rather just allowing them to simmer in the pressure cooker.
Also if you can get your hands on “green cardamom pods” which you can find in your ethnic spice isle, do add a few of those. This really adds a unique taste and is soooo good in here.
Packed with so much flavor this recipe will definitely remind you of some of the best Chicken Tikka Masala dishes that you have tried at your favorite restaurant.
In addition I like to add some mini potatoes to this recipe, however those are not typically used in Tikka Masala.
I think they go so well with this dish, so I will leave that ingredient option up to you. You can also serve this with rice OR naan bread.
If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂
Notes: For a spicier curry add 1 tbsp of red chili powder. Also feel free to omit the mini potatoes if you would rather serve this with rice or naan bread.
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!
These Chicken Breasts are smothered in a creamy, parmesan sauce and served over a bed of egg noodles. This is definitely my favorite way to make Tuscan Chicken.
If you have ever been to the Olive Garden, this recipe is definitely a fan favorite. However mine cuts the fat in half by adding 1 cup of half n half cream, not two.
So instead of adding another cup of cream we are adding 2% milk and then some sour cream too. Plus I find doing so makes this dish taste all that much more creamier.
And who doesn’t like creamer meals with less calories than the original?
Also we are spicing it up a little by adding in some red chili flakes that really kick this recipe up a notch. And if you ask me it tastes way better than in the restaurant.
This recipe can serve a large family in a short period of time and also does well as leftovers or packaged into meal prep bowls for the weeks lunches ahead. Creamy, and oh so satisfying this is sure to hit the spot if your craving something fancy for dinner tonight.
I like to serve this dish over a bed of large egg noodles, they just go so well with the sauce. Of course you can add just about any type of pasta, so I will leave that up to you.
Just make sure to cook the pasta separately then add the dish on top once everything is cooked. This dish is very satisfying, both as a lunch dish or to serve as main meal. You can prepare this dish with turkey also, however it really tastes that much better with chicken.
Once the chicken has browned and cooked throughout on both sides, remove it and set aside for later. Then in the same frying pan add the crushed garlic and diced sun-dried tomatoes, slimming till fragrant.
Then pour one cup of half and half cream, along with 1 cup of %2 milk, 4 tbsp of sour cream and 3/4 cup of parmesan cheese and stir to combine.
Add in the spinach and simmer till the spinach has wilted then add back in the cooked chicken breasts and simmer on medium low for 5 minutes.
Turn off the heat and allow the sauce to thicken up some before serving over a bed of pasta. If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Creamy, tasty and great served the next day as leftovers! This recipe was inspired by Alyssa over at The Recipe Critic
Notes: You can always substitute whole milk or use just 2% in replace of the cream if desired.
MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.
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!
