Tuesday, April 30, 2013

Tuna Noodle Casserole

Tuna Noodle Casserole
Picture from: grandmaskitchen
Image Credit: grandmaskitchen

Tuna Noodle Casserole

“Grandma's version of this classic casserole had everyone cheering for more.” grandmaskitchen


6 ounces corkscrew pasta

1 tablespoon butter

8 ounces fresh mushrooms, sliced

1 small onion, chopped

1 cup chicken broth

1 cup milk

1/4 cup all-purpose flour

1 (12 1/4-ounce) can tuna, drained

1 cup frozen peas, thawed


Cook corkscrew pasta according to package directions.

Drain; cover.

Set aside.

Preheat oven to 350°F.

Spray 2-quart casserole with nonstick cooking spray; set aside.

Melt butter in large nonstick skillet over medium-high heat.

Add mushrooms and onion; cook and stir until onion is tender, about 5 minutes.

Using wire whisk, stir together chicken broth, milk and flour in small bowl until well blended.

Stir into mushroom mixture; bring to a boil. Cook and stir 2 minutes or until thickened.

Reduce heat to medium.

Stir in tuna, peas, pimientos and thyme.

Add pasta to tuna mixture and stir.

Spread pasta mixture evenly in prepared casserole.

Bake until bubbly and heated through, about 30 to 35 minutes.

Let stand 5 minutes before serving.

Read more and enjoy this amazing recipe and many more when visiting grandmaskitchen

Serves 6 

Chicken and Dumplings

Chicken and Dumplings
Picture from: makebetterfood
Image Credit: Kevin

Chicken and Dumplings

“Chicken and dumplings is a delicious, comforting meal. It combines the best of chicken noodle soup and chicken pot pie into a thick, rich dish that's low in fat and high in protein. The easiest approach to this dish is to tackle it in three stages. While the chicken is poaching in the first stage, you can dice vegetables and prepare the dumpling dough to knock off 15 minutes from the total time.” Kevin


5 cups chicken stock

Heat chicken stock over medium-high heat, in a medium Dutch oven or large sauce pan.

Once simmering, reduce heat to medium-low and reserve.

2 pounds boneless chicken breast

2 teaspoon salt

Remove an excess fat from chicken and sprinkle lightly with salt.

2 tablespoons butter

Heat butter in a large stock pot over medium-high heat. Once foaming subsides, add chicken 
and sauté until browned, about 5 minutes each side.

Remove chicken from pot and transfer to cutting board. When cool enough to handle, slice into 
2 inch sized cubes and place in pot with simmering chicken broth. Raise heat to medium-high 
and poach chicken until completely cooked, about 15 to 20 minutes. If you want, while the 
chicken is poaching you can slice vegetables and prepare the dumpling dough to further 
reduce the overall prep time.

When done poaching, remove chicken from pot with tongs or slotted spoon, but leave stock in 
the pot and over low heat to simmer.

Set chicken on a wire rack to cool. When cool enough to handle, shred into small pieces and 
place in a medium bowl.


3 stalks celery, sliced

3 medium carrots, sliced

1 large onion, diced

1 teaspoon thyme

Heat now empty stock pot with reserved butter and chicken fat over medium-heat. Cook celery, 
onion, carrots, and thyme until soft, about 5 minutes. (The juices released from the onion will 
deglaze the pot.)

⅓ cup all-purpose flour

Add flour and stir until it has absorbed the fat in the bottom of the pot. Reduce heat to medium-
low and stir constantly for 2 minutes to prevent burning.

¼ cup dry sherry

Slowly add sherry, stirring to combine.

Reserved, simmering chicken stock

Reversed chicken

Using a soup ladle, slowly transfer chicken stock from medium pot into the large stock pot with 
vegetables. Stir to combine well. Add shredded chicken breast and bring to a simmer.


9 ounces cake flour (about 2 cups)

2 teaspoons baking powder

¾ teaspoon salt

Whisk together cake flour, baking powder, and salt in a medium bowl.

¾ cup milk

2 tablespoons minced fresh parsley

2 tablespoons butter, melted

Add milk, minced parsley, and melted butter. Combine with a dough whisk or wooden spoon 
until it just comes together.

Using a spoon, drop dumpling dough into stock pot in teaspoon sized drops. Each dumpling 
will double or triple in size as it cooks.

Cover pot and simmer until dumplings are cooked through, about 15 minutes. Note that the 
dumplings should be steamed in the simmering liquid, not boiled. Therefore, it is important to 
use low or medium-low heat and you must keep the pot tightly covered for the steam to cook 
the dumplings. Do not open the lid to peak while the dumplings are cooking.

After 20 minutes, remove lid and poke one of the dumplings with a toothpick to test if it is fully 
cooked. If not, cover and cook for 5 to 10 additional minutes.

¾ cup frozen peas
2 tablespoons minced fresh parsley leaves

1 tablespoon heavy cream

¼ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste

Add peas, parsley, heavy cream, salt, and pepper to taste. Stir and let cook for a few more 
minutes to thaw peas.

Ladle into soup bowls and serve.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

Serves 6 to 8

Stuffed Baby Back Ribs

Stuffed Baby Back Ribs
Picture from: thibeaultstable
Image Credit: Ann

Stuffed Baby Back Ribs

“I just use my regular bread stuffing seasoned with fresh sage, onion and celery, etc... Or a corn bread stuffing. Either use two racks of ribs or for a smaller portion cut one rack in half. I used baby back ribs, but side ribs would work just as well and are meatier.” Ann


2 racks of ribs or one cut in half

1 garlic clove



Olive oil

Extra garlic cloves


Rub ribs with garlic and season with salt and pepper.

Spread stuffing over one of the racks and top with the second one. 

Tie together using butcher twine or silicone ties. 

Place in shallow roasting pan, rub or drizzle with a little olive oil, toss in a few peeled and 
cracked garlic cloves, cover and roast in a 375°F oven until tender. 

Remove cover for the last 30 minutes to allow the meat to brown. 

Use the pan drippings to make a light sauce/gravy.

Read more and enjoy this amazing recipe and many more when visiting thibeaultstable

Monday, April 29, 2013

Brown Sugar BBQ Chicken (Martha Stewart)

Brown Sugar BBQ Chicken (Martha Stewart)
Picture from: foodiebaker
Image Credit:  Jasline

Brown Sugar BBQ Chicken (Martha Stewart)

“I only need to make the sauce and mix it with the chicken, and the rest of the work is done by the oven.” Jasline


½ cup ketchup

¼ cup packed light-brown sugar

2 teaspoon soy sauce

2 teaspoon lemon juice

1 chili, snipped into small pieces

Salt and ground black pepper, to taste

4 to 6 chicken drumsticks, weighting about 300 to 450 grams


In a small bowl, whisk together ketchup, sugar, soy sauce, lemon juice and chili.

Season generously with salt and black pepper.

Line a baking tray with aluminum foil (for easy clean up later on).

Rinse the chicken drumsticks and pat dry with paper towel.

Place them in the tray and pour the sauce over the chicken, tossing to mix them up, and 
marinate the chicken for several hours, I will marinate the chicken overnight the next time I make 

Preheat the oven to 200°C.

Bake the chicken drumsticks in the middle rack for 30 minutes, tossing the chicken halfway 
through until the chicken are cooked.

Turn the chicken drumsticks skin side up, transfer the chicken drumsticks into the highest rack, 
turn up the heat to the maximum and bake for another 5 to 10 minutes until the skin is slightly 
charred and crisp.

Remove from the oven and serve immediately.

Read more and enjoy this amazing recipe and many more when visiting foodiebaker

Garlic Cilantro Shrimp Pasta

Garlic Cilantro Shrimp Pasta
Picture from: chichoskitchen
Image Credit:  Cherine

Garlic Cilantro Shrimp Pasta

“Light and refreshing... this is how I describe this pasta dish. So what could be better than an easy tasty meal to prepare on a day off... I whipped this pasta dish in like half an hour, and we devoured it in less than 20 mn :) I guess we were a bit too hungry!” Cherine


500 g (1 lb) pasta linguine

1 1/2 kg medium shrimps, peeled & deveined

6 garlic cloves, minced

2 tbsp of olive oil

1 tbsp of lemon juice

A big handful of chopped cilantro

Salt and pepper


In a large skillet over medium heat, heat the olive oil.

Add the garlic and cook until fragrant.

Add the chopped cilantro and cook.

Add the shrimps and cook almost until pink.

Add the lemon juice.

In a large pot cook the pasta in a boiling salted water.


Add the shrimps to the pasta.

Season with salt and pepper.

Toss and serve.

Read more and enjoy this amazing recipe and many more when visiting chichoskitchen

Sunday, April 28, 2013

Potato Salmon Patties

Potato Salmon Patties
Picture from: cookingfor
Image Credit: Teacupp

Potato Salmon Patties   


1 (14.75 ounce) can salmon, drained and flaked

2 eggs, beaten

¼ cup garlic and herb seasoned dry bread crumbs

¼ cup dry potato flakes

1 medium onion, minced

1 clove garlic, minced

¼ teaspoon dried dill weed

¼ teaspoon celery salt

Salt and pepper to taste

2 tablespoons olive oil


In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato 
flakes, onion, garlic, dill weed, celery salt, salt, and pepper.

Form the mixture into 2 inch balls, and flatten into patties about ½ inches thick.

Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes 
on each side, until lightly browned.

Read more and enjoy this amazing recipe and many more when visiting cookingfor

Maple and Almond Nut Tarts

Maple and Almond Nut Tarts
Picture from: goddessofscrumptiousness
Image Credit: Jeannie

Maple and Almond Nut Tarts     


Sweet Dough (tart shell):

2⅓ cups un-sifted all-purpose flour (spooned gently into measuring cup, do not tap or shake 
cup when measuring)

½ teaspoon salt

1 cup granulated sugar

½ cup (1 stick) butter, cold and cut into cubes

1 whole egg

Maple and Almond Filling:

2 large eggs

¾ cup dark brown sugar

½ cup maple syrup

1 teaspoon cinnamon powder

2 teaspoons vanilla

2 tablespoons melted butter

4 cups coarsely chopped almonds (or you can also use slivered almonds)


In a food processor, pulse all sweet dough ingredients together until the dough comes together.

Wrap dough in cling film, and chill for 30 minutes inside the fridge.

Mix all filling ingredients together and set the mixture aside.


Preheat oven at 350’F

You will need 4 mini (12-mould) muffin pans.

Take the dough out of the fridge and scoop 1 tablespoon of dough into each mini muffin mould.

Press dough and create a cylindrical indentation to hold the filling.

Spoon filling in each prepared unbaked shells.

Bake tarts for 20-25 minutes or until light golden brown.

Lift tarts from moulds 5 minutes after taking the pans out of the oven.

Cool tarts on wire racks.

Makes 48 mini tarts.

Read more and enjoy this amazing recipe and many more when visiting 

Saturday, April 27, 2013

Singapore Sling

Singapore Sling
Image Credit: Paul Fenton

Singapore Sling  

This long drink was developed sometime before 1915 by Ngiam Tong Boon, a Hainanese bartender working at the Long Bar in Raffles Hotel Singapore. It was initially called the gin sling, a sling was originally an American drink composed of spirit and water, sweetened and 


40 ml  Gin

20 ml Heering Cherry Liqueur (cherry brandy)

5 ml Cointreau

5 ml DOM Bénédictine

10 ml Grenadine

80 ml  Pineapple juice

30 ml Fresh lemon juice

Standard garnish: pineapple and maraschino cherry

1 dash Angostura bitters


Pour all ingredients into cocktail shaker filled with ice cubes.

Shake well.

Strain into Poco Grande glass.

Served  straight up; without ice

Garnish with pineapple and maraschino cherry.

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt
Picture from: goddessofscrumptiousness
Image Credit: Jeannie

Rustic Style Roasted Potatoes with Roasted Garlic Chips and Sea Salt

“This is a very simple, no-fuss roasted potato recipe anyone can obviously serve as a side dish or something you can tumble on a plate with maybe a drizzle of sour cream, pierce with your fork, munch on in front of the TV (I love that aside from the crisp garlic chips, the sea salt also adds crunch into every morsel of spud) and wash down with a glass of wine… just saying!” Jeannie


2 large potatoes, scrubbed, unpeeled, and cut either into 1-inch triangles or medium diced, 
then par-boiled in lightly salted water

5 cloves of garlic, sliced thinly

2 Tablespoons extra virgin olive oil

Fresh or dried herbs like thyme and rosemary (optional)

Cracked black pepper

Coarse sea salt

2 Tablespoons chopped parsley

Sour cream (on the side and optional)


Preheat oven to 375°F.

Line a baking sheet with either foil or parchment paper (for easy clean-up).

In a mixing bowl, place par-boiled potatoes, thinly sliced garlic, extra virgin olive oil and season 
with cracked black pepper.

Toss everything together until all the pieces of potatoes and slivers of garlic are coated with the 
olive oil.

Spread the mixture onto the prepared baking sheet.

Roast for 25-30 minutes or until potatoes are tender and golden, and the slices of garlic turn 
into crunchy chips.

While still fairly warm, sprinkle chopped parsley and season (to taste) with coarse sea salt.

Makes 3-4 servings.

Read more and enjoy this amazing recipe and many more when visiting 

Thursday, April 25, 2013

Broccoli Bites for Kids

Broccoli Bites for Kids
Picture from: staceysnacksonline
Image Credit: Stacey Snacks

Broccoli Bites for Kids

“I may even serve these at my next dinner party, they were that good!” Stacey Snacks


16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed 

1 ½ cup of grated cheddar cheese

3 eggs

Salt & pepper

1 cup of seasoned Italian breadcrumbs


Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 375°F for 25 minutes, turning the patties after the first 15 minutes.

Let cool and enjoy!

Read more and enjoy this amazing recipe and many more when visiting staceysnacksonline

Lemon Potatoes

Lemon Potatoes
Picture from: livingthegourmet
Image Credit: Catherine

Lemon Potatoes

“I still don’t use a gas grill. There is just something much more enjoyable about a real barbeque. To me, it is not the same to roast marshmallows on a gas grill“. Catherine


8-10 red potatoes

½ cup of fresh Italian parsley – chopped

4 cloves of garlic – chopped

1 medium onion - sliced

Juice of 1 lemon – plus the zest

¼ teaspoon red pepper flakes

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ teaspoon salt

1 slice of lemon

2 tablespoons of olive oil

Olive oil for drizzling


Boil the potatoes until fork tender; drain and quarter.

Heat a large frying pan with a drizzle of olive oil, about 2 tablespoons. 

Add the onions, garlic and sauté until the onions are clear.

Add the quartered potatoes and parsley.

 In a small bowl combine the lemon juice, zest, seasonings and olive oil. 

Add this to the pan and continue to sauté until a little golden color is achieved on the potatoes.

Read more and enjoy this amazing recipe and many more when visiting livingthegourmet

Wednesday, April 24, 2013

Marion’s Teriyaki Chicken

Marion’s Teriyaki Chicken
Picture from: ferdakost
Image Credit: Marion

Marion’s Teriyaki Chicken

“I have fallen in love with the chicken over and over again. I may even go as far as calling it the very best chicken in the world.” Marion


1 chicken

Teriyaki Marinade:

¾ leek (or spring onions)

2 tablespoons Soy sauce

2 tablespoons Soy oil (or sesame oil)

2 tablespoons dry white wine

Zest of ¼ orange

1 tablespoons grated fresh ginger

1 clove crushed garlic

Juice of ½ lemons


1 tablespoon brown sugar

1 tablespoons Soy sauce


Slice the chicken in four or eight pieces, is up to you.

Chop the leek carefully, and place in a bowl.

Add the rest of the marinade ingredients, before adding the chicken pieces, making sure to coat each one in the marinade.

Let the meat marinade for 4 - 5 hours.

Cook the chicken pieces in oven at 200° for about 40 minutes.

Keep brushing the pieces with the marinade every ten minutes.

Glaze the chicken with the glazing after half an hour, or ten minutes before taking out of the 

Serve with white rice and fresh leeks, sliced.

Read more and enjoy this amazing recipe and many more when visiting ferdakost

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