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The Best Shepherd’s Pie

Gallery June 16, 2018 Jacqueline Leave a comment

This is the Best Shepherd’s Pie! Made with fresh carrots, sweet corn and frozen peas. Along with perfectly seasoned ground lamb and beef this pie is sure to please the whole family.

Shepherds pie can be made all in one dish.

That is if your using the type of dish that can go from the stovetop to the oven like I have here with my Rock Dutch Oven.

Otherwise, you can prepare it first on the stove then move it to a separate baking dish to finish it in the oven.

Not to hard and worth the effort because this recipe is something you will not forget anytime soon.

You are sure to taste the difference with this recipe here, since it uses two kinds of meat.

Creating the best of what is known to some as a “Cottage pie” which is typically made with just beef and the “Shepherd’s pie” which is made with minced lamb.

I grew up eating the cottage pie, which is made with beef instead of lamb. Traditional Shepherds pie originated from Ireland and is made with just lamb.

So even though you may have thought that you were enjoying a Shepherds pie in past, it may have been the ladder.

Anyone who has ever tried my recipe has said to me “this is the best” shepherds pie they have ever tasted! So that is why I named it the BEST!

Just make sure you are using fresh carrots not frozen. Because there is a huge difference in taste and texture with the fresh. Also use fresh rosemary and thyme if you can it just enhanced the flavors that much more.

Now you will want to start by taking the easy way to preparing this recipe. And to do that you will want to start by skipping the peeling of the potatoes and boil them instead.

This will allow for you to run them under cold water once they have cooked. Being able to simply peel them by hand. From there you will mash them with some whole milk, sour cream and an egg yolk.

Now the hardest part is done, next you simply are going to saute the two meats in a large pan for roughly 5 minutes before adding in the chopped onion, garlic and spices.

The pan I use is the rock its a large dutch oven type pan that goes from the stove to the oven.

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Barbeque, Dinner ideas, Quick and easy recipes, Seafood

West Coast Cedar Plank Salmon

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I’m finally ready to reveal my family’s favorite recipe for my grilled “West Coast Cedar Plank Salmon”.

CAN CEDAR PLANK SALMON BE COOKED IN OVEN

Yes, as long as you soak the plank in water for a minute of two hours prior. Just make sure you keep an eye on it!

ARE CEDAR PLANKS FOR SALMON REUSABLE

Yes, if you properly care for them. Then you can get a couple uses out of the planks, which will save you money in the long run. Care for them buy always soaking in water for a minimum of two hours prior to cooking and washing off well at the end.

This recipe has been a secret in my family for sometime and I had to get a couple people’s approval to reveal it here.

If you have ever tried fresh smoked salmon which tastes like salmon and a candy all in one.

Then you are sure to taste the resemblance here.

One of my favorite cooking shows just started and we are now in Season 5. Can you guess what it is?

It’s MasterChef Canada, where 21 home cooks are completing for title of Canada’s best home chef.

I just love this show because it highlights the home cook and gives them the chance to complete to becomes Canada’s next master chef.

Proving you do not have to go to school to become a chef!

The first challenge was for each chef to create a signature dish that represents them.

Some people choose ingredient that represent there home town/province.

While others choose ingredients that represented their roots and then some went beyond their own roots and cooked something totally unexpected.

One lady was from Nova Scotia, Canada used blueberries because Nova Scotia has been named the wild blueberry capital of Canada.

While another lady made the oh so popular peruvian ceviche, but failed to cook it throughout and was sent home in the first round.

The dish that interested me the most was cooked by a man named Jonathan. He made a “Ghost Pepper Stew Chicken” with rice and peas along with a mange apple slaw.

A dish that reminded him of Trinidad where he was from. I definitely want to find the recipe for that, so if anyone knows of one please send it my way 🙂

So this got me thinking if i was in this competition what would I make? Well being from British Columbia, I would definitely use fresh Salmon and make my all time favorite “Cedar Planked Salmon”.

Lucky everyone in my family understands my passion for blogging and cooking. So here it is, my family’s secret recipe for the most mouth watering Cedar Salmon.

Made with just a few simple ingredients of fresh garlic, powdered garlic, pepper, medium soya sauce, worcestershire sauce, olive oil and brown sugar.

Your soon to see why this recipe has been kept a secret this long.

HOW TO CEDAR PLANK SALMON

Truthfully though the secret is in the marinade.

So be sure to marinade this fish in a ziplock bag or in a sealed contactor for a minimum of 30 minutes to lock in maximum flavor.

Once that part is done the rest is a cinch to pull together, simply remove the fish from the marinade and sprinkle it with a pinch of salt “less is best” because the soya sauce has enough.

Then season with pepper and cover generously with brown sugar.

Do not skip any of these steps, the brown sugar is critical to giving it that caramelized candy flavor.

I will throw a few peppers on the grill around the same time and sometime asparagus. Just make sure you brush everything entirely with olive oil to prevent from burning and then flipping once.

Also the veggies will need to be removed before the salmon so keep an eye on them.

Now let me ask you, if you were on Masterchef Canada. What ingredient would you bring that represents where you are from? And what dish would you have made? I would love to hear about it in the comments below.

LOOKING FOR MORE SALMON RECIPES?

Be sure to try these tasty recipes below!

LOOKING FOR SOME SIDE DISHES?

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Dinner ideas

Moist Meatloaf

Gallery March 12, 2018 Jacqueline Leave a comment

Are you looking for a moist and flavorful meatloaf recipe? Then look no further, this recipe is full of flavor and does not come out dry.

I like to use lean hamburger meat for this recipe, however you can use regular if you want. What makes it really moist is the whole milk which gives this meatloaf the right amount of moisture.

Mix in the right seasonings and use the best BBQ sauce and you will have the most deliciously moist meatloaf tonight!

For the breadcrumbs, I like to save the ends of my bread loaves for this. So I will place them in a large zip lock bag, and allow them to dry out on the countertop. Once dried I will then crush them with a rolling pin and use those crumbs for any recipe that calls for breadcrumbs.

Since I eat different types of bread, by crumbs will have a combination of whole wheat, rye and sourdough breads which make for an extra flavorful meatloaf.

Everybody has their favorite BBQ sauce, we love to use “Cattle Boyz” Original BBQ sauce for this meatloaf. A Calgary brand of BBQ sauce that goes so well with almost any type of beef.

Serve alongside your favorite side dishes, such as mash potatoes and a vegetable of choice.

Pretty easy eh?

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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Dinner ideas, Slow Cooker recipes, Soups & Stews

Prairie Pot Roast

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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Date Night, Dinner ideas, Pasta, Seafood

Skillet Lobster Mac and Cheese

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

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.
Cook your macaroni according to the instructions, rinse and drain once cooked.

Prepare your White sauce:

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.
Allow the lobster to cool, and remove the meat with your thumbs and set the shells aside (to be cooked later with the pasta)
In the same skillet melt your butter on medium to low heat and slowly add in your flour stirring constantly.
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.
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:

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)
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.
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.
Bake at 4oo degrees for 20-25 minutes on the middle rack or until golden brown.

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