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Dinner ideas, Slow Cooker recipes

Irish Lamb Stew

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A classic stew that is sure to warm the soul on some of those long chillies of days. This Lamb Stew hails from Ireland and dates back to the early 1800 century and has become very popular dish Worldwide.

The Irish know that this type of stew always tastes much better the next day. So that is why I make a large batch so that me and my partner can enjoy it over a few days.

Allot of recipe you will find for this stew will call for flour, I prefer not to add that since the potatoes thicken the liquid up very nice, leaving enough juice to mash them in.

If you prefer a thicker stock, simply go ahead and mix 3 tbsp of flour into the beef stock before adding to the pot.

I grew up eating Irish Stew though my family is not Irish. It was always served on the table around the St.Patrick’s day holiday.

I did not ask my mom for her recipe, because I pretty much remember how it’s made and have been enjoying it myself over the years.

The key to making the best Irish Lamb Stew is simmering in for at least 2 hours on a Low -MEDIUM heat on the stovetop or for 8- 10 hours in the slow cooker. 

This really makes the stew so tender and helps to merge the flavors all together to create the most flavorful meal.

Also you don’t want to use oil you want real butter and not a whole lot, 2 tbsps will do.  Along with fresh thyme and rosemary really help to kick it up a notch.

Oh and also use beef stock instead of chicken it just tastes that much more better in the end.

Lamb Stew always tastes richer and better the next day. So whenever, I make it I will make a large batch and eat it over 3 days = sharing of course.

Also for this recipe I used bone in cubed lamb because that is what I found this week at the grocery. However, it’s best to use cubed lamb without bones if you can find.

Now let me ask you, have you ever had Irish stew? Was it as good as this one? I would love to hear what you have to say in the comments below.

Notes: This stew can keep in the fridge in a airtight container to up to 3 days. If you are cooking this in the slow cooker then add 1 cup less of beef stock or add 3 tbsp of flour to thicken it up. Otherwise cooking it on the stovetop with the lid off the last 30 minutes will reduce the stock.


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Date Night, Dinner ideas, Quick and easy recipes

Rosemary Garlic Butter Steak

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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!

Chicken, Dinner ideas, Quick and easy recipes

Lemon Rosemary Baked Chicken

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This simple Lemon Rosemary Baked Chicken is absolutely mouthwatering and is up there on my list of favorite chicken recipes.

Flavoured with just four simple ingredients of lemon, butter, rosemary and garlic.

Oh and of course some great seasonings that make for a memorable meal.

I tend to pick up 2 roasting chickens everytime I go do a big shop and when I do this is one of my go to recipes.

Because it goes well with everything and is pretty darn healthy too! 

This bird can be served in under 45 minutes with most of the time spend on baking in the oven.

Crispy, moist and succulent is how I would describe it. 

Feel free to add some potatoes and carrots around the bird it if desired or serve that separate on the side.

If your wanting to feed more than 3 people then you can bake two birds.

Totally up to you just make sure to set your oven to conventional bake in that case.

Oh and don’t forget to keep the carcass/bones to make a chicken stock with and some homemade chicken noodle soup.

Can it get better than this?

Note: It’s very important to preheat your oven prior to cooking the bird, this ensures even cooking.

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!

 

Quick and easy recipes

Creamy Mustard Pork Tenderloin

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This Creamy Mustard Pork Tenderloin recipe is a lot like Pork Diablo Tenderloin, diablo in Spanish means the “Devil”.

The only difference with my recipe is we are omitting the cayenne pepper which gives this recipe that extra heat.

However we are still using a mustard & horseradish mixture which gives this recipe just the right amount of heat that most people would like.

There really is not much too making this recipe either, since everything is done in the same pan.

Just make sure your using a pan that can go from the stovetop to the oven. 

I prefer my recipe much better to the traditional pork diablo, I hope you do too!

Plus we are making this one more creamy, which goes great served along some plain rice.

And your favorite vegetable to make this a full meal.

The vegetables that pairs really well with this dish are brussel sprouts or asparagus. 

Wanting to feed more people simply double up the recipe with my easy to use recipe adjust above.

If you are wanting less of a sauce you can half the chicken stock, however I do not recommend that because the sauce goes so well over plain rice. 

Feel free to add 1 tsp of cayenne pepper if your wanting more heat to this pork.

Defiantly one of our favorite dijon mustard & horseradish mixtures. 

 

We hope you enjoy our latest recipe creation 🙂

Till next time see you in the kitchen

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, Date Night, Dinner ideas, Skip the takeout

Portuguese Peri Peri Chicken

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Want a little spice in your life? This “Portuguese Peri Peri Chicken” is sure to hit the spot. It’s not only super simple to make it’s also one of my favorite chicken recipes of all time!! ARIBA PORTUGAL!

Wanting another tasty portuguese recipe? Try this Portuguese Beer Chicken it is AMAZING!

IS PERI PERI CHICKEN SPICY

Yes, so if your not a fan of spicy foods then you probably want to skip this meal because it uses Bird’s eye chilies.

These types of chilies are very similar to the African red chillies that are sometimes also used in this dish.

With the combination of lemon and garlic among some other spices you are sure to have a taste of the best piri piri chicken to serve tonight.

WHAT’S PERI PERI CHICKEN

Well it’s a special marinade used alot in Portuguese and South African cooking, and now of course now Worldwide.

It contains a mixture of hot chili spices that work so well with this chicken.

If you want just a plain chicken with some paprika, lemon and garlic, which is good too, I guess. Then you can omit the bird’s eye chilies, but then it won’t be Peri Peri anymore.

Otherwise you can also buy a pre made peri peri sauce, like the one in the picture below and use that alone to make this recipe. 

Also if you like the thought of having dinner served on the table in under one hour, then you’re going to be a fan of this recipe.

WHERE IS PERI PERI CHICKEN FROM

Originally it comes from Angola and Mozambique when Portuguese settlers arrived with chile peppers (known as piri-piri.

HOW TO MAKE PERI PERI CHICKEN AT HOME

  • You want to start by maranding the whole chicken in a large ziplock bag for 24 hours in advance to help with infusing the flavors more.
  • Peri peri chicken can be made in the oven or on a grill or bbq
 
I hope you give it a try, and let me know how you like it in the comments below.  Serve with a side salad and you will have yourself a great meal for 2. Till next time see you in the kitchen! 

IS PERI PERI CHICKEN HEALTHY

Yes, it contains a lot of protein and the heat from the sauce can aide in weight loss. 
 

This chicken is super tasty and takes less than an hour to prepare! 

Note: You can find these chilies at any Asian market or you can use any fresh red serrano chilies as a replacement. Please don’t mistake jalapeños for serrano peppers they are very different. Also you can buy a premade peri peri sauce and marinate your chicken in that.

I am so thrilled you are reading one of my recipes, if you made this recipe I would love to hear about it! Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

ANOTHER PORTUGESES CHICKEN RECIPE THAT I MAKE OFTEN IS BELOW! 

Portuguese Beer Chicken

 

Curries, Soups & Stews, Vegetarian

Creamy Cashew Butternut Squash Soup

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This hearty and healthy Creamy Cashew Butternut Squash soup will warm you up fast on any of those colder nights. 

I like to make large batches of this soup whenever these squash are in season, then I will store them in meal prep freezer bowls in my freezer for whenever im craving it.

PLUS it’s just an easy way for me to enjoy another Vegetarian/Vegan dish since I’m aiming to be a vegetarian at least 3 days a week.

This soup is sure to impress even the most fussiest eaters, as each bite is so creamy and satisfying.

Squash soup is a part of the cuisine of North Africa and the cuisines of Mozambique and Namibia to be specific,both of which are located in Southern African.

However it is now becoming very popular in North America, with different various available out there to try. This is definitely my favorite way to make it, if you give it a try do let me know in the comments below how you like it. Till next time… see you in the kitchen. 

Inspired by: Cookie and Kate’s Roasted Butternut Squash.

 


 

 

I am so 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 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!

 

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Appetizers & Sides, Dinner ideas, Vegetarian

Easy Greek Potatoes

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Looking for Authentic Greek Potatoes, then look no further because you just found it here with my “Easy Greek Potatoes”.

Greek Potatoes are absolutely delicious on their own or served as a side dish to any Greek meal. 

I’m super excited to share this recipe with you today.

I for one am not a huge potato fan.

And that is probably because I grew up on steak and potatoes and found them to be bland without butter and sour cream.

But once I tried these potatoes, I have forever been changed.

These potatoes are to die for and will have just about anyone saying OPA!

WHAT IS IN GREEK POTATOES 

Greek potatoes are made with olive oil, garlic, chicken stock, and lemon juice.

Then they are spiced with oregano and rosemary.

These potatoes, it can’t get any better or more traditional than this.

They will have you saying, OPA! 

Greek Potatoes go with just about any type of meal and are super delicious on their own as well.

However my favorite thing to serve with them is Greek Chicken and Greek Salad.

Come to think about it, I need to make a Greek Salad for this site soon!

In the meanwhile, this lady makes a good Greek Salad! Go check it out!

You can go ahead and make this recipe as a whole meal by also serving this with Greek Chicken and a side salad if desired. 

WHAT DO GREEK POTATOES TASTE LIKE

These potatoes come out so soft, moist and super tasty!

Hints of chicken stock and garlic and rosemary shine!

Oh yeah that makes for a delicious plate of potatoes!

Serve with my homemade TZATZIKI sauce and you will be in Greek food heaven very soon.

LOOKING FOR SOME RECIPES THAT WOULD GO WELL WITH THESE POTATOES?

HOW TO MAKE GREEK POTATOES IN THE AIR FRYER

I am so thrilled you are reading my recipe. 

Will you give this recipe a go? You can rate this recipe by posting a review below, I would love to hear from you. Thank you very much for reading and until next time see ya in the kitchen. 

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Dinner ideas, Slow Cooker recipes, Soups & Stews

Prairie Pot Roast

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This is one of the easiest and most delicious recipes for a Prairie Pot Roast. 

My partner has been requesting this recipe for sometime now. And it’s not that I don’t like roast, it’s just I may be all roasted out.

I basically grew up eating this all day everyday or so it seemed. However, just because I am not crazy over pot roast anymore. Doesn’t mean I can’t cook a good one.

After all, I learned a thing or two over the years watching my family prepare this meal over and over again.  

Sorry it has taken this long hun! But here it is my family’s favorite way to cook a Roast. And yes i’m certain your going to love it!

Today, I tend to lean more towards recipes that are new or of another culture. I guess, you can say my tastes have changed over the years.  So if you are a roast lover like the rest of them, then this recipe is definitely a keeper because it’s super tasty, tender and easy to prepare.

Some people like to cook there roasts in red wine, I much prefer the acidity of red wine vinegar plus it’s cheaper. Then adding in some worcestershire sauce and the right spices will have this roast kicked up a notch.

My partner who is a huge pot roast fan, gives this recipe his “A”+  rating of approval. And after tasting this early last week has been begging me to make it again soon. I hope you let me know what you think in the comments below, Bon appetit.

 

 

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!

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