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Date Night, Dinner ideas, Quick and easy recipes, Vegetarian

Portobello Mushroom Kale Risotto

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This Creamy and Cheesy Portobello Mushroom Kale Risotto is quick and easy to make. Not to mention gluten free and vegetarian! 

Made with tender sauteed mushrooms along with kale and fresh parmesan cheese. Then it is simmered in a vegetable stock for extra flavor. 

Valentine’s day is just around the corner and like every other year I like to come up  with some new dishes for those who are looking to feast at home. 

I had some Portobello Mushrooms on hand and then came up with tasty recipe, I hope you give it a try because it is absolutely delicious! 

Orzo also known as Arborio rice is a grain that can be found in the rice isle and is very popular in Italian cuisine. Orzo is basically a short-cut pasta, shaped like a large grain of rice.

Of course this dish can be served just about anytime of the year and is served on the menu often in and around Italy!

You can always double up the recipes and make it into a few meal preps to enjoy throughout the week.

Just simply use my recipe adjuster above if you plan to make more than two dishes and it will calculate the ingredient ratio automatically for you. 

In order to make this dish low fat and more savory, I simmer this dish in a quality vegetable stock and then simply will season with salt and pepper to taste. 

However you could always add some cream to the stock as well, which will make it even more creamy if desired. 

Pretty simple one pot dish that is sure to impress!

Not a fan of Portabella Mushrooms? or have another kind on hand.

Go ahead and slice them up and prepare them the same way. Almost any type of mushroom will go well with this dish.

As for me I like it just like this, however will sometimes use brown mushrooms which work well too.  

Once it has been served, go ahead and sprinkle some fresh parmesan cheese on top and enjoy.. Bone appetit!

I am so thrilled you are reading one of my recipes, if you made this recipe id 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!

 

Christmas & Thanksgiving, Dinner ideas

Easy Ground Beef Wellington recipe

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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!

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. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

 

Date Night, Dinner ideas, Pasta, Quick and easy recipes, Vegetarian

Balsamic Portobello Pasta

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This Balsamic Portobello Pasta is 100% vegan and can be pulled together in no time at all.

You can use just about any pasta for this recipe, I like to use fettuccine. You are sure to feel amazing after eating this and trust me you won’t miss the meat in this recipe.

Because those portobello mushrooms are packed with full of vitamins and minerals along with protein and are high in fiber.

This dish is tossed in a healthy olive oil, balsamic dressing. So if you looking for a quick and healthy vegan meal for tonight, you just found it!

Go ahead and make some meal preps with this if you want as well. 

Sometimes I will double the recipe and pack a few for the weeks ahead.

However make sure to add in the tomatoes the day of, otherwise they will go to soft if stored diced in those bowls for a few days. 

What can be easier than this dish? Feel free to add some cooked kale to this pasta if you would prefer that too parsley. 

This pasta dish can be enjoyed pretty much any time of year, so go ahead and give it a try. I’m sure your going to love it! 

Looking for a Awesome drink recipe to serve with dish? Try my “Raspberry sweet tea” that is made with agave nectar or honey. 

Note: You can always toss in some Parmesan cheese if desired. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! 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!

 

 

Dinner ideas, Quick and easy recipes

Salsa Verde Pork Chops

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These Salsa Verde Pork Chops remind me of Mexico and if you know me you know that I love mexican cuisine. The chops are seared with butter at first then are covered in a delicious tomatillo salsa verde sauce. 

What are Tomatillos you ask? Well there the Mexican tomato basically and now a days this tomato can be found in a jar called “Salsa Verde” at pretty much any supermarket in North America. I like to use this salsa in many different types of recipes, it goes especially well with pork and chicken dishes. 

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

These chops are super easy to make and are really really delicious! Go ahead and serve these pork chops over a bed of rice. 

The trick to cooking the best pork chops is to use ample butter, because you are going to be basting the pork in the butter while it cooks. Giving it it’s depth of flavor and also helps to keep it moist and juicy.

Barriga llena, corazón contento = Full stomach, happy heart.

The second trick is to season the pork chops generously on both sides prior to cooking with salt and pepper. If you follow those two tips alone you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.

Loving the mexican flavors of this recipe? Then you are sure to love my “Homemade Chicken Verde” which is another popular recipe of mine that utilizes some of the same ingredients! Go check it out > https://canadiancookingadventures.com/recipe/quick-chicken-verde/

 

LOOKING FOR ANOTHER GREAT RECIPE FOR PORK CHOPS? Try my Dijon Mustard Honey Pork Chops

 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. 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!

 

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Slow Cooker recipes, Soups & Stews

Creamy Reuben Soup

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This Creamy Reuben Soup is low carb and absolutely delicious. If YOU like Reuben sandwiches, then your going to love this soup! 

I  grew up eating the old classic “Reuben Sandwiches” in my home. My mom used to make then from scratch for me. With spicy mustard, which was my favorite way to eat them.

This soup reminds me so much of my childhood, but only in a soup.

Image a creamy Reuben sandwich? That is this soup, and it is Amazing!

I bought 1 pound of a “pickled corn beef” a few days ago. And was looking to make something unique with it, since I wasn’t really feeling like making the typical beef brisket that you can find just about everywhere.

So I got to thinking and was like “Oh” I can make a Reuben Sandwich.

Wait better yet a Reuben Soup, now doesn’t that sound amazing?

This soup tastes just like the sandwich but it’s warm and satisfying and makes an excellent meal.

Now if you can’t find any pickled corn beef then you can pickle it yourself.

Now of course you don’t have to use a pickled corn beef to enjoy this recipe, however if you decided not to pickle it then I do suggest adding in 1 tsp of cayenne seeds to this soup.

It is mid November here in Canada and this recipe could not come at a better time for me and my partner. Actually it turned out way better than we would have ever imagined.  

Now I don’t know about you, but I do not have all night to be slaving over a stove, so instead I made this whole soup in my pressure cooker.

First I simmered the chopped onion in some butter on the browning setting, then the minced garlic.

Then simply added some flour, beef stock and the remaining ingredients into the pot. Minus the sour cream and swiss cheese and set it to cook for a good while in the pressure cooker.

Once it was cooked, I shredded the brisket in my “food processor to get the meat to be very thin as you see above.

I definitely would not skip that step as it really helps to make this soup come together.

Once the brisket has been shredded you will simply add it back to the pot along with the swiss cheese and sour cream to simmer for another 5 minutes before serving. Serve alongside some toasted “Rye Bread” enjoy! 

We love this soup so much so, that we have made it a couple more times in the past month!

Notes: Feel free to freeze this soup it works great as leftovers too. 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! 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!

Appetizers & Sides, Christmas & Thanksgiving

Sweet and Savory Stuffing

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This Sweet and Savory Stuffing is one of my favorites, it can be made outside the bird or inside. Made with rye bread, onions, celery, dried cranberries and a ton of savory spices. You are sure to love it just as much as we do. 

This recipe can go hand in hand with making a turkey. So if your making on today, then this recipe can be made alongside very easily.

I like to add a Turkey neck on top of my stuffing, I find it gives it a little extra flavor. Then you can serve it to whoever likes that part of the bird, or you an add it to your homemade turkey stock.

Might as well untalize the whole bird right?

However depending on how you prefer to prepare your stuffing it it will turn out amazing! As you may know, I like to make my “Stuffings” which are really “Dressings” outside the bird.

This let’s the turkey cook better and I find much better.

Now you can let the bread dry out on the counter for a minimum of 24 hours prior to using it.

Otherwise you can pull it apart and place it onto a large cooking pan and bake it at 200 f for 35 minutes till it dries out.

More Christmas & Thanksgiving recipes you may like:

See below for more inspiration!
Dinner ideas, Quick and easy recipes

Mustard Honey Pork Chops

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These Mustard Honey Pork Chops are super easy to make and are really really delicious! Go ahead and serve these pork chops with mash potatoes or a vegetable of your liking.

CAN YOU USE ANY KIND OF PORKCHOP? 

Absolutely! Any kind of porkchop will work for this recipe. Such as bone in pork chops, pork loin or ribs. 

I just love the way the dijon mustard, vinegar and honey coats the pork, it creates a sweet yet tangy taste that is absolutely delicious!

And the nice thing about these chops is that they take no time at all to make.

Can you believe that this beautiful dish can be on the table in less than 30 minutes?

So if your expecting guests over at 6pm you can through these in the pan and have them plated in no time. Just be sure to marinate them prior and your good to go!

I really like to serve these pork chops during those busy weekdays, where I am craving something filling yet fast.

You can easily saute or bake some fresh asparagus, brussel sprouts or broccoli on the side that would accompany this dish very well. It’s your dinner, so I will leave those option ideas with you.

If your not on a paleo diet, then why not go ahead and bake a few potatoes. Those would also go along really well with these pork chops.

HOW TO MAKE HONEY MUSTARD PORK CHOPS

The trick to having the best cooking the best Dijon Mustard Honey Pork Chops is in the marinade.

I like to marinade my chops the night prior, however you can also marinade it one hour prior if your in a rush.

Then all you are simply wanting to do from their is remove the chops and generously on both sides prior to cooking with salt and pepper. 

Searing them in a non stick frying pan on both sides till cooked. Once cooked remove and plate, then place the sauce in the pan and saute on medium heat for 5 minutes and pour on top of the chops.

Be sure to use ample butter when frying the chops, which will help to sear them properly give it it’s depth of flavor while still keeping the chops moist and juicy.

If you follow these tips you are sure to prepare the best pork chops ever. Also feel free to use bone in pork chops, pork loin or ribs.

To prepare the pork you will want to sear chops in a non stick frying pan with a little butter, rosemary and seasonings. Each side will take about 8 minutes to cook, while cooking baste with butter in the pan.

LOOKING FOR MORE GREAT RECIPES FOR PORK CHOPS? 

Or an Excellent Side Dish?

Note: These chops can be done on the grill as well. Save the marinade to cook on the stovetop for a juicy sauce that can be served right overtop.

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!

Christmas & Thanksgiving, Dinner ideas

Turkey Pot Pies with Puff Pastry

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These Turkey pot pies made with puff pastry and are my go to recipe whenever I have leftover turkey. 

These pot pies are absolutely delicious and a bit different then the average pot pie recipe you will find.

So read along if you want to learn how to make them! And trust me it is easy as pie 🙂

WHAT’S IN TURKEY POT PIES

  • DICED CARROTS
  • CORN
  • PEAS
  • GREEN BEANS
  • LEFTOVER CURRY
  • SPICES

ARE TURKEY POT PIES GOOD FOR YOU

Yes, they are packed with vegetables and lean protein (leftover turkey meat)

TURKEY POT PIES WITH PUFF PASTRY

  • You will want to start by making the pie crust. You can pre purchase the “puff pastry” which is that crust you see on the top of these pies” or you can make it from scratch yourself. I really encourage you to try making it from scratch as it tastes best. 
  • The crust recipe I have provided is also foolproof. I have tried many pastry puff recipes in the past and this one is the winner folks.
  • Then ONCE the pie crust has been made. Simply defrosted some frozen vegetables and add to the turkey mixture to make the filling.
  • These pot pies can be ready in under 45 minutes. As long as you pre-make the puff pastry one hour in advance you can have this on the table in under one hour. If you would prefer to make one big large pie, you can do that with this recipe as well.

HOW TO MAKE TURKEY POT PIES

  • The main difference with my recipe and all the others is that I like to use my leftover “Turkey Gravy” instead of heavy cream in my pies.
  • It does the same thing, keeps the pies moist yet adds that extra level of flavor.
  • You will want to start by making the pie crust recipe. Once the pie crust has been made you will roll it out on a clear kitchen counter that has been sprinkled with flour.
  • Place your bakeware over top and with a knife cut around the bakeware to create the pie crust as seen below.

  • Then you will prepare the filling and place that in the bakware before folding over the pie crust.
  • Brush the crust with butter and bake. 

Also, I like to use a frozen vegetable mix, that contains green beans, peas and carrots to fill the pies.

The more veggies the healthier right?

Plus all three go so well together and make these pies AMAZING!

So if you too are wondering what to do with all that leftover turkey, then look no further because this recipe is not only simple to make it’s absolutely delicious!

CAN TURKEY POT PIES BE FROZEN

Yes, as long as the turkey was not frozen to begin with.

Don’t want to make individual pies?

No problem, simple place the pie filling inside a large pie baking dish and make a large one with the same recipe.

Totally up to you 🙂

So instead of placing the ingredients into four smaller dishes place it into one large and cover with one crust. I hope you enjoy!

Notes: If you don’t have any leftover turkey gravy, feel free to use canned or cream in replace of.

Recipe Inspiration: Easy puff pastry recipe

See below for more inspiration!

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

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. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!