This Wild Rice Tuna Casserole is something different from the average chicken and noodle casserole recipes you will find out there. This dish is very satisfying, both as a side or a main dish.
You can prepare this dish with chicken, turkey or hamburger as well or make vegetarian, all four ways are amazing.
However it’s best made with a good quality wild rice mixture.
The more natural the better since these types of rice blends contains many nutrients that other processed rice would not.
The panko crumbs and cheese topping give it that nice crunch so do not skip that combination. It makes this recipe divine!
I like to use my Dutch oven for this recipe, if you do not have a Dutch oven then feel free to use a sauteing pan and then a casserole dish once it ready to go into the oven.
Some people like to add grated cheese over top before baking, i don’t. And that is because i prefer the earthy taste of the dish, I encourage you to try it this way = delicious.
Our family’s favorite wild rice blend comes from Costco
If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!
Note: Instead of green peppers add, celery or peas.
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This Easy Baked Macaroni and Cheese recipe is as simple as it gets yet fancy enough to serve at a dinner party.
Easy baked macaroni and cheese is a classic recipe, that may just have you doing the happy dance.
This recipe has been passed down in my family for generations, it’s simple and the best. So whenever that craving hits for some real Macaroni and Cheese, this recipe is sure to please.
Don’t you ever just have a craving for some “Good Old Fashioned Macaroni and Cheese”?But not that stuff you get from the box, more like the kind before the box stuff was ever invented. Well then you are in the right place 🙂
The ultimate comfort food ready to enjoy!
BEST CHEESE FOR MAC AND CHEESE
Gruyere, Velveeta, Brie, Gouda, Parmesan, Havarti and Monterey Jack.
HOW MACARONI AND CHEESE IS MADE
I like to make my mac and cheese extra special by adding panko breadcrumbs on top along with fresh Parmigiano Reggiano, THIS is the stuff dreams are made of.
To make a very cheesy pasta ~ Boil one Box of Macaroni which is 375 grams typically =8.82 ounces. To make a lighter less cheesy version, yet still very good pasta ~ Boil 450 grams of Macaroni.
We hope you enjoy it as well! Creamy with the right amount of crunch!
Also want to make two batches? Just double the recipe and use two baking pans. This freezes easily for another day, just let it cool and then seal it in a ziplock bag.
Transfer to a lightly oiled baking dish the day of baking and top with your breadcrumbs and bake.
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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.
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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!
This Garlic Naan Bread Recipe is by far my favorite recipe for making homemade naan bread. It’s so soft and fluffy and fresh! Plus it’s pretty simple to make.
And if your looking for a few amazing curry recipes to serve alongside this bread.Then I got you!
I have also listed some other popular Indian dishes that I like at the bottom of this page.
Whenever I make Indian food at home, which is a lot.
I tend to make either naan bread or steamed basmati rice to go along with.
This garlic naan bread recipe is even better than any of those naan breasts that I have tried in our favorite Indian Restaurants.
So, I must be on to something eh?
It’s not only technique that makes this naan so good, it’s the ingredients “fresh yogurt, butter and flour that make this naan something extra special.
Giving it a taste/texture that you’re sure to love, not to mention the addition of ‘kasuri methi’ which is dry fenugreek leaf.
However if you can’t get your hands on dried fenugreek leaves then you can substitute it with cilantro. Naan bread is best made in batches, that way if you have any leftovers however (i have no idea why you would).
It can be stored easily it in the freezer for another time all you have to do is heat it prior and it’s good as the day you made it.
HOW TO MAKE GARLIC NAAN BREAD AT HOME
Easy follow along!
HOW TO MAKE GARLIC NAAN BREAD
BOWL 1: In a large bowl mix together warm water, sugar and yeast, Allow it to dissolved, roughly 10 minutes.
BOWL 2: In another large bowl add your flour, Greek yogurt, garlic powder and salt
Then knead it all together with your hands in the bowl and once combined, remove from the bowl and shaped into a large ball.
Oil one of the bowl and place the big ball of dough back inside and sprinkle with some flour.
Cover it with a damp towel for 1 hour till your dough has doubled in size.
Once the dough has doubled in size, flour your counter and place the dough on top.
Separate the dough with a pastry cutter into 6 pieces.
Roll each into a ball with your hands, sprinkle with flour then cover with saran wrap for 20 more minutes to rise some more.
Then you can roll each one out individually to make your naan breads.
Each bread is to be fried separately! Best fried in ghee butter for a more authentic taste!
HOW TO MAKE GARLIC NAAN BREAD WITHOUT YOGURT
Simply do not add the yogurt, it will still be amazing!
Trust me I have tried both methods, the yogurt just helps it to be a tad more softer.
Cooking the Naan Bread
Heat a your skillet over medium – heat and with a basting brush, season the skillet with some ghee/butter.
One by one, roll your dough out and place onto the skillet individually.
You will see tiny bubbles form on top the dough (see picture above) roughly around 1-2 minutes as the dough begins to take on a light brown color underneath, this is when you will want to flip the dough over.
However before flipping the dough brush with ghee/butter and add fenugreek leaves, then flip.
Cook on the other side for 1 minute or until golden and transfer to your serving plate and cover with a towel to keep warm.
REPEAT steps 3-5 till all pieces are cooked.
Serve warm.
Kasoori Methi = Dried Fenugreek Leaves.
Sprinkle some on your NAAN for that extra flavor
Leftover Naan: Double up the recipe if you want to freeze some for later. Naan Bread can be frozen easily by placing in a zip lock bag. Just place parchment paper in-between each one. This will sea in the freshness and allow you to remove each piece, one at a time as needed. (see pictures below
You can freeze for another time, simply heat up in the microwave
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Below you will find some popular recipes from this blog that go great with this naan bread:
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!
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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!
