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

Mushroom and Spinach Gnocchi

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This Mushroom and Spinach Gnocchi is made with fresh parmesan cheese, spinach, mushrooms, vegetable stock, sour cream and brown butter. 

This Mushroom and Spinach Gnocchi is something extra special and may be just the ticket to getting out of doing the dishes with your spouse tonight!

Here is another popular gnocchi recipe from this blog that your also sure to enjoy! Creamy Sausage Gnocchi

Dig in!

HOW TO MAKE MUSHROOM AND SPINACH GNOCCHI 

In order to make it more savory vs creamy, I balance the  dish with vegetable stock and sour cream which helps to bring forth the herbs and spices that are also added during the cooking process. 

If you want to make it SIMPLY more creamy, mix some cream and the vegetable stock together. Just make sure your halving the vegetable stock so there is not to much liquid.

Or if you want it really creamy just use cream on it’s own.

I have really started to appreciate Italian cuisines more so over the past few years.

I guess with time my tastes change and I’m so grateful to be able to dabble in all the amazing flavors that the World has to offer.

I could just eat this type of food everyday, nothing really compares to pillowy soft gnocchi. And when it is tossed in a creamy sauce it’s to die for. 

The nice thing about this recipe is that it can be whipped up in under 20 minutes. Which can make for a quick and tasty weeknight meal in no time. Go ahead indulge no guilt here!

This recipe would be perfect for a romantic dinner idea, think Valentines day or New Years. Also you can add some cooked shredded chicken to this or cooked bacon if desired.

As for me I like it just like this, I’m also a huge sun dried tomato lover SO I will add even more sun dried tomatoes to my dish. However for this recipe, I have cut them in half for my readers as I am sure most of you would prefer a balance of flavors. 

Sprinkle some fresh parmesan cheese on top before serving and you will be in Gnocchi heaven… Bone appetite!

Be sure to sauté the sun dried tomatoes for a minimum of 2 minutes in vegetable stock, this really helps to bring out the flavors. Do this before adding back in the cooked gnocchi.

Here are some other Gnocchi recipes that you will love

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. 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!

★ Did you make this recipe? Please give it a star rating below! ★

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?

Chicken, Curries, Dinner ideas

Jamaican Chicken Curry Recipe

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I’m happy to share this delicious Jamaican Chicken Curry Recipe with you today. It is not only easy to make, it also takes less than 30 minutes to prepare. 

Looking for another Jamaican recipe? Try my Jamaican Pepper Shrimp

If you prefer to make this recipe with Shrimp try my Jamaican Curry Shrimp made with coconut milk.

YOU CAN FIND THE POWDER I USED IN THE LINK BELOW ALONG WITH THE SCOTCH BONNET SAUCE 

 

IS JAMAICAN CURRY CHICKEN SPICY

Yes, it has hints of spice for sure. Because you are cooking it in curry spice and scotch bonnet peppers. 

This recipe is definitely one of my favorite Jamaican dishes.

Well that is next to curry goat, both are prepared the pretty much the exact same way too.

It is sooo good, I could eat it each and every day. And sometimes will make enough so that I can enjoy it over a few days.  

WHAT DOES JAMAICAN CURRY CHICKEN TASTE LIKE

I would describe it has having tender pieces of chicken that are simmered in creamy curry flavors. 

I was lucky enough to spend some time in Negril, Ocho Rio and Montego Bay a few years back during one of our frigid Canadian winters.

And hope to go back again sometimes soon, the people, landscapes and culture was really amazing.

Not to mention the food, which is way too good to even explain. So as soon as I had the chance to prepare it myself, I did. 

I hope you like this dish as much as we do. 

HOW MAKE JAMAICAN CURRY CHICKEN

You can cook it several ways:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps.
  • Slow Cooker: Cook covered on low for 8 hours. – after following the initial steps. 
  • FOR THE MARINADE: In a resealable container, mix together the lemon juice, cardamom, cumin, turmeric, curry, thyme, black pepper. Add the diced chicken and toss to coat then marinate in the refrigerator for a minimum of 1 hour.
  • FOR THE CURRY: Heat the oil in a large skillet over medium heat or pressure cooker on brown setting. Then add the onions, and cook till fragrant about 3 minutes.
  • Find the remaining steps (below) in the recipe card.

Another recipe, I remember eating was Salty Shrimp.

Which is often served directly from the ladies who sell it daily on the streets in and around many Jamaican towns. 

Oh, and of course. I cannot forget their delicious Roti’s. Which have either Chicken or Goat meat in it!

I never forgot these amazing foods. “As most Jamaicans would say, Di chicken eat good!! = “The chicken tastes good”. So please give it a try for yourself!

You are sure to become a fan!

All over the island you are sure to find similar chicken curry dishes to the recipe here.

Just make sure you purchase the correct curry for this recipe, as it’s the most important part when making a Caribbean curry like this.

This is the sauce I like to use instead of the bonnet pepper. Of course you can use fresh scotch bonnet peppers instead. 

Just be careful as those peppers are fire hot and you can burn your eyes if your not careful. 

Notes: Do not pressure cook chicken with the bones on as this may create lose bones in the curry. Rather use Chicken Breasts instead. 

LOOKING FOR MORE JAMAICAN RECIPES?

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!

Revised:  Published on March 4th, 2018 and updated on November 4th, 2018

Dinner ideas

Newfoundland Cod Au Gratin

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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

Chicken, Dinner ideas, Quick and easy recipes, Salads

Avocado Chicken Salad Keto

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This Avocado Chicken Salad Keto is made with perfectly seasoned.

The secret is in the dressing so follow along for the best summer salad eva!

Simple satisfying, healthy and delicious.  You’re sure to feel great after eating this low carb protein packed salad.

Now don’t get me wrong I love carbs, but I also believe that in order to enjoy them.

I have to also enjoy not having them sometimes. And when summer rolls around, I try to limit them more for the sake of my figure.

I’ve been trying to cut out as many carbs as possible these past few weeks, because swimsuit season is right around the corner and I have to keep up with my buff partner.

He’s been hitting the gym a lot these past few month and since I pretty much just walk the dogs to stay in shape.

I knew I had to do a bit more now that I’m no longer in my 20’s anymore and the weight just seems to keep creeping up onto me now much faster.

So I created this salad and have been eating it every other day for lunch and even making a few meal preps.

It’s one of those guilt free yet so oh so satisfying salads that is sure to help anyone stay on track towards obtaining or maintaining those summer fitness goals.

Also I’m sure that if you brought this over to some kind of summer gathering this year, it would be gone in no time. And of course it’s up to you if you want to share the recipe 🙂 

So if your looking to slim down a bit as well this summer then you are going to want to eat this salad as often as possible too.

Plus it’s super healthy for you so go ahead and make a few meal preps while your at it. 

Packed with just enough protein and healthy fats to make it a meal or great as a side dish too. I hope you enjoy!

If you loved this recipe? Chances are you will also love some of my other pasta salad recipes.

Note: If you can’t get your hands on “Szeged chicken rub” you can replace it with Garlic Powder, Basil, Paprika, Oregano and some salt.

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!

 

Appetizers & Sides, Salads, Vegetarian, Vinaigrettes and Dressings

Creamy Lemon and Lime Vinaigrette

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This Healthy Creamy Lemon and Lime Vinaigrette goes well on many different types of salads. 

Think shrimp, white fish, chicken or chick pea type salads and of course with avocados, cabbage, cucumbers, tomatoes and pretty much any type of veggie.

This is the start to a line of “Healthy Vinaigrette” recipes that I will be sharing on this blog over the next few weeks, so if you liked this one. 

Then be sure to follow me as I will be releasing more of my favorite homemade vinaigrettes in the coming weeks.

So what makes this a healthy vinaigrette? Well it is the Plain Yogurt, then I mix that delicious yogurt with fresh limes and lemons, cilantro, minced garlic, olive oil and salt to taste.

I know longer by those store bought salad vinaigrette or dressings, because I have learned to make even better ones at home.

This Vinaigrette pairs really well with all types of vegetables and proteins. And can be  stored in mason jars in your fridge for up to 3 weeks. 

One of my favorite ways to use this dressing would be on fish tacos and over a fresh Corn on the Cob salad. See below for that full recipe!

I like to use mason jars for my dressings. Then you can simply shake everything together and wulla it’s ready to enjoy!

Healthy Creamy and Light = Perfection! 

Note: Stores in the fridge up to 3 weeks! Also if you prefer more sweet than tangy vinaigrette feel free to add anywhere from 1 tsp to 1 tbsp of honey to sweeten it up.

Personally I like it without!


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, Dinner ideas

Easy Baked Lemon Chicken and Potatoes

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These Easy Baked Lemon Chicken and Potatoes are cooked to perfection and smothered in a lemon, garlic sauce that is sure to impress.

I really like to use mini potatoes when I can for this recipe.

I find they really go well with this type of dish and make it look kind of fancy, don’t you?

Plus they are baked so soft that you can simply mash them with a fork which allows those mini potatoes to soak up all those delicious flavors. 

Looking for another awesome way to bake some Chicken Breasts? You may want to try this recipe for a Moist Baked Chicken Breast. 

Can I make this in my Instant Pot or Slow Cooker?

Absolutely!

And if you like your chicken moist and juicy then you will love this recipe.

In order to make the best baked lemon chicken you will want to start by adding the right ingredients though. 

How to make the best baked chicken and potatoes

  1. Marinate– You want to use the right amount of stock.
  2. Time – You do not want to bake them for more than 50 minutes.

This dish consist of fresh chicken breasts, fresh sage, lemon juice, onions, garlic and mini potatoes.

Oh and 1/2 cup of chicken stock which helps to create the most delicious potatoes.

If you follow those two tips alone you are sure to prepare the best grilled chicken breasts.

Also feel free to use bone in breasts as well, those work for this recipe well also. 

You can serve these baked lemon chicken breasts and potatoes alongside a bed of grilled asparagus, salad or some other vegetable of your if desired. 

Looking for another popular chicken breast recipe? 

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!

Chicken, Date Night, Dinner ideas, Meal Prep, New Year's, Pasta, Quick and easy recipes

Pappardelle Pasta Recipe

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This Pappardelle Pasta Recipe is absolutely delicious and is made with chicken breasts and mushrooms. 

Looking for more recipes that utilize pappardelle pasta. Try my Lobster Pasta or Pappardelle Bolognese!

WHAT IS PAPPARDELLE PASTA

Pappardelle are long, flat and broad ribbons of egg pasta, that originate in Tuscany, Italy.  

HOW TO MAKE PAPPARDELLE PASTA RECIPE

This dish uses dried uncooked pappardelle pasta, white mushrooms, whole chicken breasts and fresh parsley. 

Which comes in a creamy sauce that is sure to make enhance the flavor of the pappardelle noodles.

This dish is very elegant and would be very impressive to serve to a loved one on any special occasions. 

This versatile dish is so quick and easy to make and can really can be served on any day. 

Last year, me and my partner went out for Valentines day.

And it ended up costing us lot.

That is also because Valentine’s day is one of the most busiest dining nights out of the year.

So of course they are going to charge more, make sense right? 

So in the future I think I will be making this dish at home instead and then pairing it with a bottle of wine. 

Giving anyone a fancy dining experience for two for under $40 dollars.

Oh and expect leftovers because this pasta makes a few bowls 😉

If you’re looking for a vegetarian dish for tonight’s dinner?

Feel free to omit the chicken and just use mushrooms.

You can also add in some spinach if you’d like to replace the chicken!

This dish can be made vegan as sell. 

However you would want to replace the butter, parmesan cheese and whole milk with those vegan substitutes of course.

And of course you can use “gluten free” pasta if your on such a diet.

So really there is no excuse to not indulging once in a while in such an amazing dish.

To make this dish all you will need is one large cooking pot, what can be easier than that.

Since pappardelle pasta noodles are not very starchy it’s okay to throw them in dring the last phases of cooking.

If you are using another heavy pasta, then you may want to pre cook the pasta then through it in at the end instead. 

Squeeze the juice from a lemon overtop before serving and you will be in pasta heaven… Bone appetite!

Looking for a NEW MEAL PREP option for the week. This recipe is perfect for that 🙂

I like to make meal preps with my leftovers. They freeze well too! 

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!

Other pasta Dishes you will love