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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

Best Chicken Tortellini Soup

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This Best Chicken Tortellini Soup has fresh asparagus along with kale it it. It is one of those soups that you will want to make a big old pot of and enjoy over a few days. 

If your craving a soup to warm you up, but also want a hearty meal. Then this Soup is sure to hit the spot! Not only does it tastes good it is also very healthy for you.

WHAT IS CHICKEN TORTELLINI SOUP

The reason I call this tortellini soup the best, is because it is! Yes, I know it’s not traditional to put asparagus and kale in this type of soup. And i’m aware that most of these types of recipes call for carrots.

But for me I much prefer these veggies!! Don’t you?

You can also replace the kale with spinach if desired. What I like most about making this soup is that it can be enjoyed over a few days. Because it keeps very well in the fridge and even tastes better the second day!

CAN YOU FREEZE CHICKEN TORTELLINI SOUP

Yes, up to three months!

Absolutely delicious! 

I have always loved chicken noodle soup, however it is nice to try different versions of it now and again, right? 

This soup is allot like Chicken Noodle soup, but we are omitting the noodles and carrots and uses tortellini along with kale and asparagus instead. 

It’s pretty similar to allot of those other Chicken Tortellini soup recipes, however mine uses more vegetables and is more on the healthy side. 

What makes the soup creamy is the mixture of the chicken stock, cream and parmesan cheese. Some recipes will have you using all cream and of course that will make it ultra creamy. However for this soup I wanted it to be lower in fat and also stay true to a chicken noodle type soup base. 

Such a fantastic soup to have simmering on the stovetop when your not feeling so great or heck even when you are. 

I like to use better than bouillon chicken stock when making most of my soups. So I will mix just the right amount of that with water for the stock.

Plus using mostly stock vs cream really helps to make this soup super creamy without all the extra fat. Of course you can use whatever chicken stock you have on hand, just be sure it is not laddled with to much salt. 

Also, you will want to allow the asparagus to simmer for a least 15 minutes along with the chicken to ensure both are super tender prior to adding the tortellini and kale. 

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 as well, since the tortellini tends to soak it up overnight. 

I really like to use “Herb Chicken Tortellini” for this recipe. However you can use whatever brand you like most. Also if you want a little heat to this soup then I would recommend adding in a pinch of red pepper flakes.

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 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 every Month!

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!

 

Appetizers & Sides, Christmas & Thanksgiving, Quick and easy recipes, Vegetarian

Butter Herb Parmesan Mushrooms

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These butter herb parmesan mushrooms are super simple to make and absolutely delicious! 

Made with just a few ingredients of brown mushrooms, fresh Parmesan cheese, garlic, butter and some herbs.

Your sure to make this easy recipe, time and time again in your house. 

I like to serve these mushrooms alongside pork, steak and or chicken.

Whichever way you decide to serve them, Im certain that you and your family are sure to enjoy.

It is such a quick side dish to serve around the table that everyone is sure to love and makes for something different then the average mash potatoes and carrots. 

Think Christmas and thanksgiving too with this side dish.

You can omit the cheese in the mushrooms if desired as they taste amazing without it as well.

However, if your making these for a crowd then adding the fresh Parmesan cheese.

Will give it an extra element of richness to the mushrooms.

I like to use brown mushrooms for this recipe, however you can use white if you choose.

HOW TO MAKE PARMESAN MUSHROOMS

  • The trick to having the best sauteed mushrooms is to saute them on medium heat in ample butter on each side for at least 7 minutes.
  • This allows them to become tender and juicy on the inside.

Sometimes it’s the simplest things such as these herbed mushrooms that can add something extra special to a meal. 

So if you’re looking for a side dish that is simple, quick and a sure winner.

You definitely want to try these!

Go ahead and add it to your recipe book, this recipe is definitely a keeper!

Looking for more side dishes

See below for more inspiration!

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!

 

Appetizers & Sides, Bread

Brazilian Cheese Puffs

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These Brazilian Cheese Puffs are the perfect snack food. 

I would like to call this recipe, cheesy cheese puffs.

However nobody would probably find it and I would be stealing a well known recipe  known as “Brazilian Cheese Bread” and be calling it my own.

Which would be so wrong, so instead I’ll keep the word Brazilian and cheese and omit the bread part for puffs 🙂 

I love these little puffs which are stuffed full of shredded parmesan and cheddar cheese and are unbelievably addicting to eat.

However, if you know me you know that I believe everything should be enjoyed in moderation.

So I will limit myself to a maximum of four and day and then will start again the next day. Ha!

Light, fluffy and cheesy is what you will taste when you bite into these little puffs. Made with just a few simple ingredients of tapioca flour, whole milk, parmesan/cheddar cheese, butter, eggs and salt.

Inspired by: http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Note: You can make and freeze them in a ziplock bag for up to 3 months. Simply remove them from the bag, bake and your ready for more!


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!

Date Night, Seafood

Salmon and Butternut Squash

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This Creamy  Salmon and Butternut Squash is seasoned with just the right spices and is infused with Parmesan cheese. 

So if you’re looking for a healthy weeknight meal that is paleo and gluten-free? 

Well then you are going to love this Salmon and Butternut Squash.

To pull this dish together, you will simply start by cooking the butternut squash.

I used a pre cut squash, however you can always use a whole one and cut it up yourself.

Once the squash has been baked, you will want to mash it with a potato masher.

Don’t forget to add some butter to the mashed squash along with salt too, this really enhanced the dish.

To finish pan sear each salmon fillet in a little olive oil and some seasonings before serving!

This delicious meal that can be made in under 30 minutes.

 If you end up giving this recipe a try, I would love to know how you liked it. Bon Appetit!

Notes: Squeeze a little bit of fresh lemon juice over top for a little tang if desired.

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 you in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

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

Garlic Lemon Butter Shrimp

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This Quick Garlic Lemon Butter Shrimp recipe is literally easy as 1, 2, 3. If your making something on the side such as a vegetable or pasta. You will want to cook that first, 2 prepare the shrimp and 3 toss it all together. 

Made with very simple ingredients, of shrimp, lemon, butter, garlic, parmesan and lemon pepper you can have this dish done in no time flat. 

You can serve this delicious shrimp with pasta or a vegetable of your choice.

Sometimes I will serve this with some “Baked Brussel Sprouts” or whatever pasta I have on hand. 

If you’re preparing it alongside some pasta, just be sure to cook the pasta first then drain and set aside, before cooking the shrimp.

Toss everything together and you have a fancy little dinner for yourself and whoever else is lucky to join you.

Once you try this shrimp, you will be hooked, just be careful to not overcook it or it will become rubbery. 

You are going to want to cook it on medium low heat till it turns pink in color then you will want to remove it immediately from the heat and set aside.

Over cooked shrimp is not as good as fresh shrimp. 

Did you like this recipe? Try my other recipe for Garlic and Lime Shrimp it’s delicious too!

 


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, Meal Prep, Skip the takeout, Vegetarian

Healthy Eggplant Parmesan

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I call this recipe “Healthy Eggplant Parmesan“, because we are baking the eggplant vs deep frying it in oil. 

IS EGGPLANT PARMESAN HEALTHY

Yes, it has lots of vegetables and spices in it.

If you are on a low calorie diet you can use less cheese if desired and omit frying it in oil. 

Now I know many Italians swear by frying the eggplant in olive oil prior to baking.

However that is not very healthy and so I find that baking it just as good. 

WHAT EGGPLANT PARMESAN

This Eggplant Parmesan uses one large eggplant, fresh mozzarella and parmesan cheese, panko bread crumbs, eggs and your favorite tomato sauce of choice along with some Italian spices.

You can also add spinach to this recipe if desired, either way your going to fall in love with this recipe. Guaranteed!

WHY IS MY EGGPLANT PARMESAN TOUGH

Because, you simply need to soak the eggplant prior in water and salt to tenderize it.

That way it will turn out just as delicious as the kind that is fried in oil.

Also this recipe is suitable for those a on keto or low carb diet, since there’s no pasta used in this one.

You will want to start by soaking the eggplant in water and salt before hand to tenderize and remove any of the bitter taste.

Don’t miss this step, it’s important.

Now, if you think you will be missing out on the meat protein here and feeling hungry afterwards.

Then you will be pleasantly surprised to find this meal is just as filling as say Chicken parmesan. 

My family much prefers Eggplant Parmesan now to Chicken Parmesan.

IS EGGPLANT PARMESAN VEGETARIAN

Not this one as it has eggs, however if you want to make it you can skip the eggs. 

I like to make a large casserole dish, which makes about 6 individual large servings.

Typically we will eat this over the next few days and sometimes I will make two batches and freeze a bunch for my meal prep lunches. 

Your family will not believe this is made with eggplant. Just you?

Make numerous small portions and freeze it for quick on the go meals for down the road.

If you end up giving this a give it a try, I would love to know how you liked it. Bon Appetit!

Baked to Perfection, now that is one saucy number!

DOES EGGPLANT PARMESAN INDUCE LABOR

According to some experts, it can see this link for more information > does eggplant parmesan help induce labor

CAN EGGPLANT PARMESAN BE FROZEN

Yes, and you can make it into meal preps for lunch or dinner for another time. 

MEAL PREP IDEA: Make enough to create a few meal preps bowls for the week ahead.

By sectioning each eggplant medallion off into “meal prep” bowls in which I freeze for lunches/dinners for down the road.

Want to make more than 8 meal prep bowls? Double this recipe up with using the adjust serving option above.

Now that is one healthy meal prep, you won’t even miss the meat it’s that good!

Notes: You can use less cheese if you want.

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!

 

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