This marmalade glazed ham is the perfect centrepiece for any holiday gathering. This glazed ham is full of flavor and easy to prep. A traditional dish that’s always a crowd pleaser! I love serving a glazed ham during the holidays. It doesn’t take long to prep and you can live on the leftovers for days! […]
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Herbs and spices enhance a dish in a way that nothing else can. Spices add layers of flavour whilst herbs provide a freshness that lifts a dish to another level. The difference between a herb and a spice is the region of a plant where they are found. Herbs are the leaves of a plant (like basil or mint) whereas spices can be the root (ginger), the seeds (caraway) or the bark (cinnamon). Some species of plant can provide both herbs and spices like coriander from which we use both the leaves and the seeds. The powdered coriander you buy is made by grinding the seeds.
While herbs and spices are found mostly in savoury foods, there are several which are used in sweet dishes too. People are often afraid to use herbs in desserts which is understandable, herbs have relatively strong flavours and you wouldn’t normally put leaves in…
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Using cashew nuts as a thickener is something that I have been hearing about for several years now but never actually tried for myself… until this recipe. They are somewhat of a miracle ingredient in this regard, as they provide not only their thickening properties but also their flavour – and their fat content. The flavour helps to meld the other ingredients together whilst mellowing out anything that would be too strong, and the fats and cashew oils help give the sauce a smooth consistency.
This thickening quality isn’t only a property of cashews. My mother makes a delicious cauliflower and almond soup which uses ground almonds to achieve its velvety texture; I have used peanut butter to make sauces which thicken considerably upon cooking; and walnuts are often used in gravies to give them extra texture. Any raw nut butter will work for thickening sauces as the thickening agent…
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I feel that for my own health and safety, in what is quite possibly a vain attempt not to be taken out by the carbonara mafia, I should start this post by saying that THIS IS NOT A TRADITIONAL CARBONARA. I will explain how to make the classic version of this dish but, for those of you who have not come across it before, this is very much a vegetarian alternative. Also, I would like to make it clear now that I do eat meat and this post is in no way passing judgement on anyone for their food choices: meat, fish, vegetarian, vegan or otherwise.
The main aim of this recipe is to show that you do not need to use a meat substitute to make a delicious vegetarian version of a classically meaty dish. A lot of the time vegetarian food can come off as a poor imitation…
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Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when you are living off a student loan. They tend to freeze well and are also quite sturdy so once cooked, portions can be cut and put either in boxes or just wrapped in Clingfilm before being put in the freezer as the pasta has enough structural integrity to hold its shape when cool. This meant taking a slice of it in my bag to lectures was a simple task and provided me will a filling lunch during the day.
One of the things I find really interesting about this dish in particular (and to be…
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There is a big trend at the moment for one pot meals. Cooking your whole meal in a single pan is a fantastic way to reduce washing up and if you are cooking around other people, it prevents competition for cookware!
Like most cooking, one pot pasta is all about the ratios. You have to learn to adapt recipes to the type of pasta you use and the different ingredients as some will absorb more water than others. For example, mushrooms and fresh tomato will give out liquid whereas tomato paste will thicken everything up and therefore requires more stock to make it work.
Most one pot pastas have five base parts: pasta, liquid, meat, veg and cheese.
First of all, cook up the vegetables and the meat making sure the meat is seared properly before you add the liquid. Next add the pasta and liquid of choice and cook…
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For something so simple, ravioli really do take a lot of effort to make. Homemade ones are delicious; you can tailor them to your own tastes or the tastes of those you are cooking for – however I really would recommend saving them for a special occasion. Homemade ravioli would be perfect for the starter of a dinner party where you want to really make a good impression – they would not be perfect for a week night meal.
The filling for my mushroom ravioli is wonderfully versatile as not only can it be used in the ravoli but it can be thinned down with a little water and have some cream cheese melted in to make a wonderful, mushroomy sauce for normal pasta.
The worst thing that can happen to ravioli is that they split when cooking. The amount of effort wasted if your ravioli pops while being boiled…
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I feel as though I have a bit of a love-hate relationship with macarons. I love to eat them (homemade or not) but hate the effort required to make them. Seriously, have you ever sieved ground almonds for anything else? It’s a nightmare. In addition to that, I feel really guilty if I think about buying them because I know that I could make them for far less than they cost in the shops especially the good ones, I mean come on, £18.00 for eight macarons… are you having a laugh @Ladurée?
Last time I talked about macarons on thatcookingthing, I was rather vague and only gave a little detail about all of the different parts of the macaron which make it what it is. This time, I want to focus on one specific element – the meringue. There are two methods of making macarons – one using French meringue…
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There is no need to cry over lemon meringue pie… that is assuming none of the myriad of things which could go wrong do.
There are a lot of techniques involved in a lemon meringue pie; however none of them are actually too difficult – and almost anyone who has baked before will have tried most of them. The trick is to time the final stages – the filling and the meringue topping – so that the meringue is put onto a steaming hot filling (more on this later).
The main problem that I had making this pie was not me bursting into tears but rather the meringue weeping profusely until it was sitting in a puddle of its own juices. Weeping can happen for a number of reasons and is a classic issue that can arise when making meringue. The first cause of weeping – a universal one –…
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This week’s Wild Idea Buffalo Recipe of the Week is – BISON STEAKS WITH CHIMICHURRI SAUCE. The recipe is made using one of my favorite cuts, the Wild Idea Buffalo – HANGING TENDER STEAK. These are so tender and delicious! The Steaks are marinated in a Chimichurri Sauce. Chimichurri Sauce is a herb sauce that originated in Argentina. The recipe and preparation are both included below. You can find this recipe and purchase the Wild Idea Buffalo Steaks along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/
Bison Steaks with Chimichurri Sauce
Chimichurri sauce is an aromatic herb sauce that originated in Argentina. Although there are many variations on the proportions of herbs and garlic, you should adjust to your own liking. Red wine vinegar or white or red wine may also be substituted, but in making…
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Thursdays are one of those days where we leave the house at 11:30 am and don’t return until 8:30 pm. It is a long, long day for everyone. If I don’t have dinner planned and ready we are in trouble. This was one of “those” days. But, my partner stepped in and took care of dinner. She is becoming a cook. She is a great baker but was always afraid of cooking. She had to have a recipe that must be followed to the letter. Finally, she is becoming more confident in her cooking abilities. She said as she made this she kept thinking, “Okay, how would she do this.”
She found a recipe (here is the original recipe from The Country Cook – click for link to original recipe) and we didn’t have all the ingredients so she worked around them. Know what? She did great! That…
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I am back (I hope!) for awhile. I got my computer back. It was just far too difficult to post on my phone and tablet. It was so frustrating that I decided a break was needed. Thank you for sticking with me!
I am into this idea of semi homemade right now. I go through period of times time where I make everything from scratch and then when times are busy I find myself doing the semi homemade. Mixing premade items with the fresh to make meals easier. All of the items in this recipe can be homemade – 2 cups gravy, cream of chicken soup, but I used the canned and instant versions for this
I didn’t expect my family to like this as much as they did. It was perfect over homemade mashed potatoes on a cold snowy night. Because it was in the slow cooker we…
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Have you ever just forgotten to post something? I could have sworn I was all done Sunday night and had everything ready to go. Then when I checked my page yesterday there was nothing new. What??? Totally forgot to hit publish to schedule the post. Oops. Well, here is the post now.
We are still grilling out 3-4 nights a week and I am always looking for new sides to serve with our meals. You can only eat so much brown beans, potato salad, and macaroni salad until you become sick of them. We were having grilled Italian sausages for dinner and I was looking through the pantry for something “different” to make.
I had a couple packets of instant mashed potatoes in the pantry and was remembering the Barbecue Spare Rib Casserole (click for link to recipe) I made 2 1/2 years ago that my family loved. I…
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I am contemplating buying my first glue gun. I have never been really big into crafts. Oh, I have all the different things I bought to try new crafty projects such as knitting, scrap booking and jewelry making. But, I never actually purchased a glue gun. To me that was for the people who wore the aprons and had jars of paint brushes in their specially designed crafting room. I never took that leap.
But, my daughter wants to be Frieda Kahlo for Halloween. I need to make a head band with faux flowers on it. After much thought I think it is time to purchase a glue gun. I am just wondering how long it will be before I remove the bed from the guest room downstairs and add a series of shelving units and coordinating boxes.
So, since I spent so much time thinking about Halloween costumes I…
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You know something is really good when your children are quiet while eating AND then ask for you to make it again as soon as possible! How could something like this not be good – mashed potatoes, sour cream, cheese, bacon? All the horribly good things to eat!
I will make extra mashed potatoes just to have this again! Seriously, cook extra mashed potatoes for your next meal and save the leftovers to make this dish. If you like cheese, bacon, sour cream, and mashed potatoes? This is a delicious dish AND you can use leftover mashed potatoes to make it (or as I say cook once eat twice!).
I served this with Chicken Fried Steak and Green Beans for dinner. Yes, a total comfort meal!
As we get closer to Thanksgiving I am trying to keep dinner easy and lighter. These pancakes are simple and let me keep planning and cleaning for the holidays. We will be gone over Thanksgiving. My daughter is dancing in Oireachtas (o-ROCK-tus) Irish dance regionals in Kentucky so we will be traveling on Thanksgiving day. We will enjoy hearty appetizers on Thanksgiving night and hopefully be able to watch a Christmas movie or two. We will have our full Thanksgiving dinner in December (or January).
We topped these with canned apple pie mix but you could easily make your own with diced apples, cinnamon, sugar, and a pinch or nutmeg.
I tried to cut my pancakes so you could see the apple pieces inside but as usual I was photographing my plate as we were sitting down to eat and it is hard to see all the little apple pieces.
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Every once in a while, I survey what is hiding in my freezer and decide to make something with the frozen goodies. Winter is a very good time to do that for me. Since our growing season is just about here in the south, I have to make room for my CSA produce. A biggie is the leftover Thanksgiving turkey and gravy which shouldn’t be stored for too many nmonths. So this week turkey pot pie was on the menu, Since I still have the turkey bones, soup is on the menu next week. This week the frozen ham bone gave is split pea soup for lunch. A box of frozen artichoke hearts were just right for pizza and the extra applesauce made a delicious bread.
Recipe for Baked Applesauce:
1 1/2 cups applesauce
1 cup sugar
1/4 cup vegetable oil
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This pie makes use of leftovers. I used chicken in this recipe but this could easily be a beef pot pie using leftover roasted beef or steak, beef gravy, and leftover vegetables.
If you are on a low carb or gluten-free diet, I have included recipes for both regular pastry and a low carb/gluten-free pastry.
1 ½ cups leftover cooked chicken, cubed
(leftover from Oven Roasted Butterflied Chicken)
½ cup frozen peas
2 cups chopped leftover vegetables or a combination of carrots, onions, green beans or peas
1 cup leftover chicken gravy
Pie Crust Dough for a double crust (store-bought or homemade recipes below)
In a mixing bowl, combine the chicken, vegetables, and gravy. Mix well and set aside.
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You may have family or friends visiting for the holidays who follow special diets. If you plan ahead and with just a few ingredients changes, many of the Thanksgiving recipes can be adapted to meet the needs of vegan, vegetarian, gluten-free and low carb diets. Have a wonderful Thanksgiving, Everyone.
Vegan Gravy (or Regular or Gluten-Free)
Kitchen Bouquet is a browning sauce that you can find in the grocery store next to the A1 and Worcestershire Sauce. It helps to add a brown color to the gravy. There are several brands of browning sauce available, but I use this one. Since 2006 this vegan sauce has been gluten-free. It is made from a base of carrots, cabbage, turnips, parsnips, celery and onion.
You can use this same recipe for everyone by make a second batch and using chicken broth in the second batch for regular diets. To make this gravy…
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The following are some of the favorite side dishes my family has come to enjoy on Thanksgiving. I don’t make all these dishes at one time but tend to rotate them each year to keep things interesting.
Italian Bread & Sausage Stuffing
Yields enough to fill a 12- to 14- pound turkey and a 9 x 13-inch baking dish.
- 14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
- 1/3 cup olive oil
- 2 lb sweet Italian fennel sausage (casings removed)
- 2 large yellow onions, cut into 1/4-inch dice
- 5 large ribs celery, cut into 1/4-inch dice
- 8 cloves garlic, finely chopped
- 1 tablespoon plus 1 teaspoon fresh thyme leaves (or 1-1/2 teaspoons dried)
- 1 tablespoons dried sage
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken broth, plus extra for the baking dish
Pile the bread cubes…
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Thanksgiving Sausage Stuffing
8 cups Italian bread, cut into ½ inch cubes
2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1 large onion, diced
2 large ribs celery, cut into 1/4-inch dice
4 cloves garlic, finely chopped
2 teaspoons fresh thyme
1 tablespoon chopped sage
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 cup chicken broth
Place the bread cubes into a very large bowl and set aside. Place a large sauté pan over medium heat and add the olive oil and the sausage.
Cook, breaking up the sausage with a wooden spoon or spatula, cook until light brown, about 5 minutes.
With a slotted spoon, transfer the sausage to the bowl of cubed bread.
In the fat left in the pan, sauté the onions, celery, and garlic until the onions are soft, 8 to 10…
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It’s our son-in-laws birthday supper tonight. He is happy with any meal that is meat and potato based. No cheese or mushrooms can be involved in the meal, he hates both. So tonight is roast pork, mashed potatoes, brussel sprouts, roasted butternut squash, and an ice cream cake my wife made. We haven’t had roast pork in over a year, so it’s about time we did. Also I am hoping for leftovers. For roast pork and gravy my choice is a leg roast. Pork butts and loin roasts are good for other things. The leg roast has enough fat to make lots of gravy and you also get crackling. I have lots of recipes describing how to cook a roast of pork, stopped using them years ago. I like simple and letting the pork stand on its own. Nothing done to the pork other than salt and pepper. There’s some…
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This stuffing I made 15 years ago when we had company coming for supper. I had looked through the cookbooks I had and didn’t find the stuffings for pork loin very interesting. Thought about it for a couple of days and put together my own stuffing. Process was thinking about flavours that would work well with pork. Apples are common to have with pork so knew they would work, but they would need something to balance the sweetness. Dried cranberries work with apples, wanted to use something green so picked spinach. Picked spices that would work with all, and this is what I came up with. I stuffed a pork loin but you can use it with pork chops or even chicken breasts. The gravy I made to go with it had 2 tablespoons of black current jam added because it goes well with pork. Had rice pilaf with the…
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Thanksgiving is just a week away, and I’m going to be honest with you guys – I am SO looking forward to eating delicious food and lazily lounging about and not worrying a bit about work and responsibilities. And I’m also looking forward to cooking up a bunch of delicious dishes and sharing them with the people I love!
The turkey is often the star of the Thanksgiving show, but everyone has their favorite dishes that are NOT turkey. Because turkey is great and wonderful and all, but flaky biscuits or sweet pumpkin bread are the satisfying carbs you need. Or what about some roasted veggies to cut through all that heavy and decadent food? Or some flaky pies to end the meal? Either way, there are a plethora of options that you can whip up to impress your friends and family at Thanksgiving.
I’m listing out 5 dishes here…
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Moist, rich, with melting pools of chocolate chips – chocolate muffins are a favorite treat. But what if they’re made with meal powder instead of flour?
After living in Silicon Valley for most of my adult life, I’ve gotten used to the quirks. One of thing I’ve never fully embraced is powdered meal drinks like Soylent and Huel. If you haven’t heard of these, they’re essentially nutritionally balanced drinks that you can live off of, and they’re quite popular with the fast-moving techies of the Bay. To be honest, I love cooking and properly eating my food too much to switch to the convenience of these drinks. There’s something quite unappealing about living off of bottled mix when there’s such a vibrant culture and community centered around food.
My roommates however, are Huel lovers, and they convinced me to try a Huel x baking hybrid. Maybe Huel on its own…
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A sugared, crisped muffin top studded with sweet and crunchy nuts sits on a fluffy coffee cake base. Take a bite and be surprised by a warm burst of berries and melted cinnamon sugar.
As the days get shorter and the mornings get that chilly snap, it’s hot beverage weather every day. I love starting my day with a hot cup of coffee and then nursing a steamy cup of tea in the afternoon. It warms me from the inside out and calms me down as we enter the crazy and wonderful holiday season. I also love that hot beverage weather = baked goods to nibble on with hot beverages. And what is more perfect that a coffee cake muffin? The purpose is in the name! It’s a wonderful, moist muffin with a sweetness that perfectly balances out a mug of coffee or tea.
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