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Appetizers & Sides, Christmas & Thanksgiving, Dinner ideas, Quick and easy recipes

Shredded Brussel Sprouts Recipe

These Shredded Brussel Sprouts recipe comes in a Bacon and Balsamic dressing and makes for an excellent side dish to just about any meal. 

SHREDDED BRUSEEL SPROUTS RECIPE

If you liked my other Bacon and Brussel Sprout recipe, then your sure to like this recipe for shredded Brussel Sprouts with Bacon and Balsamic.

Now, I don’t normally make claims like this, because everyone has different tastes right?

But seriously who doesn’t like bacon? Then adding it to brussels is just a match made in heaven, I could eat this all day everyday. And I’m sure most people could too!

Think Christmas and thanksgiving side dish with this recipe!

Not cooking for a crowd? Well then cut the recipe in half if you want, by why would you want too?

You can have this for lunch over the next few days, just store any leftovers in a sealable container and enjoy. It’s even good cold, but serving it warm is certainly best.

BENEFITS OF BRUSSEL SPROUTS

Did you know that Brussel Sprouts are packed full of nutrients?

Such as vitamin C and vitamin K, folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids.

So don’t feel bad for adding bacon to them to enhance their flavor, after all the same amount of bacon in this recipe is similar to that of a large pizza.

You are allowed to indulge once in awhile right?

This a true one pot dish, that anyone can prepare in a cinch. 

CAN SHREDDED BRUSSLE SPROUTS BE FROZEN

Yes, just make sure you are you wash and dry them before freezing.

HOW SHRED BRUSSEL SPROUTS

The best way to shred Brussel sprouts is in a food processor. Set it to shave! 

Just make sure you pre wash them and trim off the bad ends before placing in the food processor.

WILL SHREDDED BRUSSEL SPROUTS TURN BROWN

No, not if your cooking them the day of.

Wash and trim the ends off the Brussels, then cut in half before placing in the food processor.

Thanks to my Hamilton Food Processor shredding these Brussels was a Breeze.

HOW TO MAKE SHREDDED BRUSSEL SPROUTS

  • Start by sauteing the chopped bacon, once it is cooked but not fully caramelized add in the garlic and sauté for 2 minutes till fragrant. Then add in the shredded brussels.

Season with salt and pepper and add in the balsamic vinegar, butter and saute till the brussels are cooked as you like. 

Looking for another more Brussel Sprout recipe? I have some more tasty ones below. 

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!

Chicken, Date Night, Dinner ideas

Lemon and Garlic Roast Chicken

I have an easy Lemon and Garlic Roast Chicken recipe that can be pulled of in no time and serves as a meal for four. 

Lemon and Garlic Roast Chicken is one of those no brainer, one pot recipes that can feed a family of four. By simply adding potatoes, carrots and onions to this baking dish. You can have a whole meal ready in under 1 hours time with very little effort.

Talk about easy peezy right! Wanting another awesome recipe that uses a whole chicken? Try my Air Fryer Whole Chicken

This super simple, one pan recipe is sure to have your family requesting for more. Now if you are wanting to feed more than 4 people then you simply just have to bake two chickens.

And don’t forget to keep the bird/bones to make some leftover chicken noodle soup for the next day!

Can it get better than this? We think not.

Note: It’s very important to preheat your oven prior to cooking the bird.

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!

 

Dinner ideas, Pasta, Soups & Stews

Tortellini Kale Sausage Soup

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This Tortellini Kale Sausage Soup is one of those soups that you will want to make a big old pot of and enjoy over a few days. 

Believe it or not but this soup even tastes better the second day, it’s absolutely delicious! 

I have always loved Italian type soups and have been testing out a few of these tortellini sausage recipes over the past year. And decided to finally share my favorite version of it with you today! Mine is pretty similar to allot of those Italian Tortellini soup recipes you will find out there.

However mine has a few differences such as mine will use kale instead of spinach and celery instead of the carrots.

Not to sure why almost all Italian tortellini soups call for carrots these days, but to me that is so wrong. Oh and mine also has a fair amount of parmesan cheese and absolutely “no cream”.

The tomatoes and cheese will make it creamy enough!

I like to use canned tomatoes because it really helps to make this soup super creamy without all the extra fat. I do not recommend using chunked canned tomatoes as some other recipes will have you.

Unless you want a stew not a soup!

Also if you are planning to enjoy this soup over a couple of days, then you will want to add one more cup of chicken stock since the tortellini tends to soak it up overnight. 

I really like to use “spicy italian sausage” for this recipe. Trust me you won’t even notice the spice, however if you cannot get your hands on it.

Then I would recommend adding in a pinch of red pepper flakes.

You do want a little kick added to those crushed tomatoes, it really helps to pick up the flavor.

So that is about it along with some onions, celery and extra spices you too can be enjoying one of the best bowls of Tortellini Kale Sausage Soup.

Also you can use “Passata Sauce” in replace of the stewed canned tomatoes if you desire. Both products work very well for this soup, so it’s totally up to you!

So if your craving a soup to warm you up, but also want a hearty meal. Then this Parmesan Tortellini Kale Sausage Soup will hit the spot!

Notes: Also 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. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Date Night, New Year's, Seafood, Slow Cooker recipes, Soups & Stews

French Onion Soup with Broiled Scallops

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This Homemade French Onion soup with scallops is simmered in a red wine, beef and chicken broth. Then topped with toasted crusty bread, gruyere cheese and then some scallops.

Looking for another way to make French Onion Soup? Try my “Instant Pot French Onion Soup“ it is a sure winner as well!

FRENCH ONION SOUP BOWLS

Should be oven safe as you will want to place the pre-made soup in them along with the cheese and fresh scallops for baking.

Your going to want to get yourself a set of some good quality oven proof bowls and then you will be in business to make the best french onion soup ever.

Typically people caramelize there onions on the stove for a minimum of 45 minutes or more, turning them often.

However if your pressed for time then you can let the slow cooker do that work for you and save you that hassle.

Now I don’t know about you but cutting 6 large onions is a pain, so another way to make this job easier is to allow your food processor do most of that work.

Of course your going to still peel each onion and cut diagonally before placing in the processor to slice.

But I promise you, it can be done in half the time this way and each onion will be cut perfectly too.

As long as you are using a good food processor such as the one I use and recommend below.

Traditionally french onion soup is topped with Gruyere cheese, however you can substitute for swiss which is similar in taste.

I like to use Gruyere through which can be found in most European markets. This recipe will make roughly 5 large bowls of french onion soup, or 6 small to medium.

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 share with those lucky enough to be around the kitchen with you.

To make this soup you will want to have a slow cooker and food processor which will saves you a ton of time.

Otherwise you can caramelize the onions on the stove top anywhere from 45 minutes to an hour stirring often till they caramelize to get the job done.

And slicing the onions by hand, but I much prefer using the food processor and slow cooker to get these tasks done.

Adding scallops on top the toasted bread and cheese is an option, not a requirement. But trust me it makes each bowl even that more special, I use medium sized scallops you can use small, medium or large.

More or less, totally depends on you, after all this is your soup, right? Serve hot directly from the oven and you will be in French Onion Soup heaven in no time!

 

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.

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!

Dinner ideas, Seafood

Cod Au Gratin

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 my Lobster 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 MORE FISH RECIPE?

Dinner ideas, Pasta, Quick and easy recipes

Pumpkin Hamburger Mac and Cheese

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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!

Dinner ideas, Quick and easy recipes

Balsamic Rosemary Pork Tenderloin

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This super simple to make Balsamic Rosemary Pork Tenderloin will save you from cooking in the kitchen all day. 

Wanting to serve this with some rice or potatoes? Feel free to add 1/2 cup of chicken stock to this recipe and that will create more of a broth at the end.

I saw a similar recipe done by Rachel Ray a while back and knew it was only a matter of time before I gave it a go!

Paired this delicious tenderloin with a bunch of brussel sprouts, they go great well with balsamic vinegar.

You can always try asparagus, carrots or potatoes as well. 

There really is not much too it, your basically seasoning the tenderloin and then stuffing it with some fresh garlic and rosemary.

Then drizzling more olive oil over top and balsamic vinegar which helps to caramelize the meat.

Then place into a oven safe dish and baking it along with your favorite vegetable of choice. 

Easy peezie weeknight dinner that can easily feed a family of 3.

Wanting to feed more people simply double up the recipe with my easy to use recipe adjust above.

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!

 

Chicken, Skip the takeout

Asian Chicken Drumsticks

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These Asian Chicken Drumsticks are baked in the oven in their own marinated. Which produces a tender and juicy chicken that is served best over rice. 

I really like to make these asian chicken drumsticks in my “dutch oven”.

The reason I do this is because the chicken cooks in the juices and never becomes dry.

Which works so well because this recipe is served over a bed of Jasmine rice and their is even leftover juice remaining that is uses as a sauce.

This is really a set it and forget it type recipe too, simply marinade the chicken in your dutch oven the night prior.

And take it out of the fridge and place in directly into a preheated oven at 425 f for 45 minutes. 

Meanwhile, cook some rice on the side in a rice cooker and your ready to eat a satisfying meal that the whole family is sure to love.

As with all my recipes, if you want to serve more people.

Simply double the recipe ingredients up.

Can I bake these in the oven?

Absolutely! However keep in mind they won’t be juicy and their will be no sauce for the rice. 

How to make the best baked asian chicken drumsticks

  1. Marinade– You want to marinate them overnight.
  2. Time – You do not want to bake them for more than 45 minutes.

This marinade consists of soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, black pepper.

If you follow those two tips alone you are sure to prepare the best baked chicken drumsticks. Also feel free to use bone in chicken thighs as well, those work for this recipe too

Looking for another popular chicken breast recipe?  try my “Oven Baked Chicken Breasts”? It’s a another popular one on this blog. 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!