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Barbeque, Chicken, Dinner ideas

Cremini & Shiitake Mushroom Chicken Stew

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Camping and Cooking does not get much better or easier than this, think easy prep and easy clean up. I like to cook this simple dish at home also, however it works just as good for when we are camping. In the past I have used the “Original Campbells mushroom soup” for this recipe. 

However when I saw this new Campbell’s Cremini & Shitake Mushroom, I knew it would also work great and tried it on our last cookout. Oh boy was it good, the different type of mushrooms made it even better than the original. 

So if you’re a camper like us then you are well aware that everything tastes much better in the great outdoors, so be prepared to have your socks knocked off with this recipe. 

Camping with a large crowd? No problem simply double this recipe up by using a larger lasagna pan.

Also feel free to add some fresh Cremini & Shitake Mushrooms as well if desired. This would really like this dish up a extra notch.  

Everyone is going to love this recipe, it’s so simple yet so good!

Note: If you’re camping  in bear country, take appropriate precautions to keep your campsite as unattractive to bears as possible. To do this simply purchase and properly use a bear-proof garbage container or ensure all your garage is placed in a sealed bin in your vehicle or at a designated dump once your done cooking, this helps keep our wildlife safe and you as well.

 


 

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!

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Curries, Date Night, Dinner ideas, Instant Pot, Slow Cooker recipes

Jamaican Curry Goat with Potatoes

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This Jamaican Curry Goat is made with cubed goat meat,  potatoes, garlic and ginger, scotch bonnet peppers and curry spice.

Make some Homemade Green Scotch Bonnet Hot Sauce it goes so well in this dish. 

You can also use some pre-made Scotch Bonnet sauce instead if you choose. 

IS JAMAICAN CURRY GOAT HEALTHY

Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal. 

I will never forget my first bite of Jamaican food, it was at a local dinner in Ocho Rio, Jamaica.

The restaurant was situated in an tropical outdoor environment and the waiter came around to tell us the specials.

Every dish was very delicious looking so we ordered pretty much one of everything, we were hungry and wanted to try it all! 

Well let me tell you it was love at first taste, because it was de bess food eva.

In Jamaica this curry dish is very popular, I realize goat is an acquired taste and not easy to come by but I encourage you to try it for the sake of being a die hard foodie.

Mi luv Jamaican curry!

HOW TO COOK JAMAICAN CURRY GOAT IN THE SLOW COOKER

You can do this recipe in the pressure cooker or the slow cooker, today I’m making mine on the stove top. However, it is to prepare it in the slow cooker too. 

  • Start by setting your slow cooker to (simmer) while searing the goat meat, onions and tomatoes in curry sauce.
  • Once that has been done, simply place the lid on the slow cooker at set from 8-10 hours. 

Most Jamaican dishes are served up alongside some rice and peas along with a mango chutney.

Oh and you can’t forget an iced cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.

So if you like curries as much as me then give this recipe a try, but make sure you are using the traditional ingredients of “Jamaican Curry” and “Scotch Bonnet peppers” otherwise you will change the flavor and you don’t want to do that.

IS JAMAICAN CURRY GOAT HEALTHY

Yes, goat meat is a very lean meat almost like bison meat. Then with the addition of onions, tomatoes, and curry spices. This dish becomes everything you need to make a healthy meal. 

Note:  It’s best to use boneless meat to prevent the bones from splintering if using pressure cooker.

Recipe: Inspired by my trip to Jamaica and by the lovely lady over at Immaculate Bites

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!

Appetizers & Sides, Bread, Christmas & Thanksgiving, Vegetarian

Flax & Quinoa Dressing (Stuffing)

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This Flax & Quinoa Dressing is vegan since we are using vegetable stock vs chicken and omitting the eggs. 

Did you know that a stuffing that is not stuffed into a bird is called dressing? Some people like to make a dressing outside the bird and some like to make it inside the bird. It is completely up to you, however keep in mind the cooking times will vary. 

Today, I’m making a dressing and on occasion I will make this same dressing and stuff it inside a bird when baking a Turkey. You may find the dressing a bit dry when baking outside the turkey and in that case you can prepare a gravy on the side and serve it alongside if desired. 

I will do this sometimes if I want to serve turkey, because I just use the turkey drippings to make a perfect gravy. I find my Turkey cooks better without it stuffed inside anyway.

This dressing is so tasty, I could eat it all to myself. Now take note the dryer the bread the more tastier it will be also using a bread with other things in it only adds extra flavor. That is why I like to use Flax & Quinoa bread, which gives it a nice nutty flavor. 

However you can use any type of bread of course, just make sure it’s dried out some before you tear it apart to ensure the stuffing is not soggy. You can also add less or more celery/onions as well, depending on your preference.

This recipe makes enough for roughly four servings, so if you want to serve more people just add a few more bread slices and adjust the other ingredients according to your taste, there really is not much to it. Enjoy!

It’s going to be so GOOD!

 

Note: You can add flax seeds, diced apples, cranberries or sunflower seeds to this stuffing if you desire to make it more hearty.

 

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!

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Date Night, Dinner ideas, Pasta, Seafood

Skillet Lobster Mac and Cheese

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This Skillet Lobster Mac and Cheese is such a delicious and comforting meal for two. 

I had something similar at a restaurant last year and had to make it for myself. This is sophisticated version of  the old fashioned macaroni and cheese that you may be familiar with. 

So why not treat yourself and someone special, to a warm bowl of mac and cheese, infused with some grilled lobster.

LOBSTER MAC AND CHEESE RECIPE

  1. Start buy cutting your lobster down the middle and then directly in half so you can remove the meat and use the tales in the dish.
  2. Cook your macaroni according to the instructions, rinse and drain once cooked.

Prepare your White sauce:

  1. On low heat, place your sliced in “half lobsters” with the meat still inside in a cast iron skillet. Allow them to cook for a few minutes on each side, and remove from heat before they are fully cooked and set aside.
  2. Allow the lobster to cool, and remove the meat with your thumbs and set the shells aside (to be cooked later with the pasta)
  3. In the same skillet melt your butter on medium to low heat and slowly add in your flour stirring constantly.
  4. Be careful not to burn your flour, watch to make sure the FLOUR is becoming a light brown color, still continuing to stir constantly. This may take 5 minutes or more. If this is not done properly you will either have under cooked flour or you will burn it.
  5. Once the butter and flour has retched a light brown color, and your sauce has cooled for 5 minutes slowly add in  your “COLD” milk and stir till combined. Next, turn down the burner to low heat and add in your thyme, old bay seasoning and nutmeg into the white sauce and whisk it all together for 2 minutes or until fragrant. Then your Worcestershire sauce, some salt and continue stirring for 5 minutes. Time to add in your “Old Shredded Cheddar Cheese” a bit at a time while stirring it over a low heat until the cheese melts into the white sauce. Now add 1/2 tsp of your Dijon Mustard and let it sit to combine.
     

Baking the Macaroni and Cheese:

  1. Now add your lobster shells to the boiling water and cook your paste, once cooked drain it off (keep the shells for baking in the oven)
  2. And in your pre cooked macaroni to cast iron skillet (add a few drops of water so its not to dry) and toss to coat with the old cheddar cheese and lobster meat. Add salt and pepper if needed, taste as you go.
  3. Now is the time to add in those lobster shells, place around the outside of the skillet (for presentation) and sprinkle your Panko breadcrumbs mixture all over the top and season with salt and pepper, once more.
  4. Bake at 4oo degrees for 20-25 minutes on the middle rack or until golden brown.
  5.  

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!