This Olive Focaccia Bread Recipe is made with fresh provolone cheese and marinated olives. You are going to love it!
This recipe is by far one of my favorite ways to make focaccia bread.
And you can do this, it’s not that difficult.
Just head over to your local Italian store on the way home and pick up “Real Sicilian Olives” marinated in spices and olive oil (you will be using this oil for the bread later)
Oh and don’t forget the Provolone cheese ~ it really makes this traditional. Can you taste it already? Focaccia bread can be served alongside any pasta dish or eaten alone.
Making this bread from scratch is going to blow your mind. This recipe for homemade focaccia bread doesn’t compare to anything store bought kinds.
Note: You can substitute the Provolone cheese for Fresh Parmesan Oregano if you like.
I’m thrilled you are reading one of my recipes, if you made this recipe id 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!
These Thick Boneless Pork Chop Recipe are pan fried on the stove-top and served with fresh Homemade Peach Jalapeno Salsa.
My Thick Boneless Pork Chop Recipe may look a bit fancy, but trust me it really takes no special technique to prepare at all.
If you like pork with a hint of sweet/spicy flavors then you can’t go wrong with this recipe here. These pork chops go great even without the peach salsa, but if you can get your hands on in season fresh peaches then go for it!
HOW TO PAN FRY PORK CHOPS?
The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks.
The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking. If you follow those two tips alone you are sure to prepare the best pork chops ever.
These chops can be done on the grill as well, they just won’t be as juicy. Also feel free to use pineapple in replace of peaches if desired.
WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?
Feel free to use bone in pork chops, pork loin or ribs. All work well for frying!
Go ahead and serve these pork chops with mash potatoes or a salad of your liking. They really go well with either option or just enjoy as is with lots of peach salsa.
I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest I have yet to try something this good in the restaurants.
First you will want to prepare the salsa in advance and store it in the fridge for more than one hour.
This really helps the flavors to set into the peaches and makes for an excellent topping to these pork chops.
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.
Meal Prep Inspiration: Make more pork chops and slice them once cooked and place over some creamed corn and add the peach salsa. Stores in the fridge for up to 3 days.
I am so thrilled you are reading one of my recipes, your visits and your comments are greatly appreciated. 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!
This Easy Turkey Noodle Soup is an excellent recipe to have on hand after the holidays, as it utilize your leftover turkey’s carcass and even the gravy if you so desire.
This Easy Turkey Noodle Soup is a great recipe to make, that utilizes the whole bird.
You can put almost any type of vegetable into this soup.
I used carrots and kale as it was what I had on hand. But really any type of vegetable will work!
EASY TURKEY NOODLES SOUP WITH CARCASS
So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special. Because it is rich as it uses the whole carcus of the turkey!
If you have leftover gravy as well then you are going to want to add that in this soup too, trust me people will be begging for this recipe. It’s that good 🙂
I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of.
This way I am not wasting any food by utilizing the leftover turkey and gravy.
What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside.
Then all there is to do is simply boil the bird for a good 30 minutes or more.
Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock.
Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.
Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey.
When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.
For the noodles there are thick or thin, large and small, options.
So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.
If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster.
I hope you give it a try and let me know what you think. Enjoy!
Note: If you have a leftoverturkey, then you can omit the chicken stock and simmer your turkey carcass for one hour in 8 cups of water, covered.
And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.
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!
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.
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!
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.
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:
I like to serve these pork chops with a side of mash potatoes and some kind of vegetable.
Most likely, you will be looking for a side dish to serve alongside these chops as well.
So, I have linked a few of my most popular side dish recipes at the bottom of this post for you to check out!
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 used boneless pork chops here, however sometimes I will use bone in which gives it an even richer flavor.
I made these pork chops for my partner a few months ago for the first time and he liked it so much that he made them for his parents, who then asked for the recipe.
His Dad is a self taught chef. So that tells ya something!
Plus, I’m pretty sure that anyone can make these as it is prepared in one pan.
HOW TO PAN FRY PORK CHOPS?
The trick to cooking the best pan fried pork chops is to use ample butter, because you are going to be basting the pork chops in the butter while it cooks with a spoon.
The second trick is to season the pork chops generously on both sides with salt and pepper prior to cooking.
If you follow those two tips alone you are sure to prepare the best pork chops ever.
Each side will take about 8 minutes to cook, while cooking baste constantly with butter in the pan.
These chops can be done on the grill as well, they just won’t be as juicy. I have done that before as well, it does leave them a bit dry.
So what I tend to do is use bone in for when i’m cooking these on thee bbq.
Then will serve them alongside a Caesar salad or something like that.
WHAT TYPE OF PORK CHOP IS GOOD FOR FRYING?
All types of pork chops work well for frying!
However with this recipe, I highly recommend pan frying them and basting continuously in a rosemary garlic butter.
ROSEMARY GARLIC PORK CHOPS
I just love the way the rosemary and garlic butter flavors the pork, it melts in your mouth and to be honest we have yet to try something this good in the restaurants.
The Most Moist and delicious Pan Fried Pork Chops!
I really like to serve these with spinach and sometimes rice.
If you are on a keto diet that would really work for you too!
Other vegetables that go well with these pork chops
Asparagus
Broccoli
Brussel Sprouts
Corn on the Cob
Have you already started to picture your dinner tonight yet?
If you’re wanting to serve them with some gravy.
Then just simply add 1/2 a cup of water to the frying pan once the chops have been removed and scrape the sides down to infuse the water with flavor.
You can always add a dash of Worcestershire sauce as well to add even more flavor.
The Pork Chops are Ready!
Now I don’t know of any restaurants that serve chops just like this, do you?
And even if there was one.
Why would you spend $20 plus dollars dining out when you can make enough for four people for way less.
OH YEAH YOUR CHOPS ARE GOING TO BE AMAZING!
Don’t skimp on the butter, it really helps to give it it’s depth of flavor and also helps to keep it moist and juicy.
Butter just makes everything better! Especially panned fried pork chops like these.
Note: These chops can be done on the grill as well, they just won’t be as juicy. Also before serving make sure the internal temperature reaches 145 °F before consuming.
★ Did you make this recipe? Please give it a star rating below! ★
If you make this recipe, I would 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!
Today I’m sharing one of our favorite recipes for Rosemary Garlic Butter Steak.
We are using a 3 inch thick Sirloin Steak and searing it over medium-high heat.
This steak can be served rare, medium rare or medium well done.
You can also use fillet, ribeye or t-bone if you like in replace of sirloin.
Just take note of the different cooking times as I will explain more below.
This recipe works very well served alongside some sauteed mushrooms and mini potatoes. However if your on a keto diet of some kind asparagus can be replaced for the potatoes.
HOW TO COOK SIRLOIN STEAK MEDIUM RARE
Sirloin steak is best served medium rare, in order to cook it that way you will want to sear it for 6 minutes on one side then flip it over once and sear it for another 5 minutes on the other.
HOW TO COOK STEAK
If you prefer your steak medium cooked, then you will want to sear it for 7 minutes on one side and 4-5 on the other. Always let your steak sit off the heat for 5 minutes to rest before serving!
Sirloin steak is allot like fillet and is considered a prime steak and is most people’s favorite cut.
While mine is a t-bone which takes a bit longer to cook.
Want to try my “Rosemary Garlic Roasted Mini Potatoes”? you will find that recipe below too. If you were to order something like this in the restaurant you are looking at minimum $50 a person.
However preparing this at home is simple and can save you a lot of money.
I just love the way the rosemary and garlic butter flavors the steak, it melts in your mouth and to be honest I have yet to try something this good in the restaurants.
So if your thinking of preparing this for a loved for some kind of special occasion then you can’t go wrong with this recipe.
The trick to cooking the best steak is to use ample butter, you are going to be basting the steak in the butter while it cooks. Giving it depth of flavor and also helping to make it moist and juicy.
The second trick is to season the steak 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 steak ever.
Steak cooking times vary based on the cut: Always cook your steak over medium-high heat, searing it on each side only once. Turning the steak often sometimes leads to a overcooked and tough steak.
HOW SIRLOIN STEAK
Sirloin Steak: Cook for 6 minutes on one side and 4-5 on the other for a medium rare steak. Up the cooking time by one minute to have a medium steak.
Ribeye: Cook for 5 minutes on one side and 3 on the other for a medium rare steak
Fillet: Cook for 4 minutes on one side and 3 on the other for a medium rare steak
T-Bone: Cook for 8 minutes on one side and 4-5 on the other for a medium rare steak
I will never understand why it’s so darn expensive to order steak at a restaurant when you can make one just as good at home for a fraction of the cost.
Just be sure to source a organic cut of beef those tend to taste the best.
What is your favorite cut of steak? and seasoning mixture? I would love to hear about it in the comments below.
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!
Well the holidays are coming to an end. And for most of us that means, having a leftover turkey in the fridge. Here is a great recipe to make, that utilizes the whole bird.
So you probably know how good homemade chicken noodle soup is, but have you tried homemade turkey noodle soup? Well then you are in for something special.
I will typically make a BIG pot of turkey noodle soup the day after the holidays or the night of. This way I am not wasting any food by utilizing the leftover turkey.
What I will do is fill a stock pot up with water and then I will put the carcass from my leftover Turkey inside. Then all there is to do is simply boil the bird for a good 30 minutes or more.
Then I will remove the bird and skim away anything that looks less appealing and use the remaining broth as my soup stock. Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let you decide what works best for you.
Really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand after the holidays when you have leftover turkey. When I talk options, I mean you can decide what type of noodle to place in the soup and vegetables.
For the noodles there are thick or thin, large and small, options. So the type you use totally depends on what you prefer, however I do recommend using “egg noodles” because they are much lighter and work so much better in this kind of soup.
If you are feeling under the weather, feel free to add more garlic and onions to the stock as they carry antibacterial properties and have been proven to help people get better much faster. I hope you give it a try and let me know what you think. Enjoy!
Bubba has had enough excitement for one week and is now in a deep Turkey Slumber.
Note: If you have a leftoverturkey, omit the chicken stock and boil your turkey carcass for one hour in 8 cups of water. And use the turkey stock in replace if the chicken stock. Also use the leftover white turkey breast instead of buying turkey breasts as that works great too for this soup.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. 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 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!
