Eggs Benedict Casserole

This casserole is great! There is prep work required the night before and in the morning to prep the hollandaise sauce. Hard work the day before provides less work in the morning and you have a delicious casserole to eat for breakfast.

Time: 1 hour + chilling + 45 min baking + prep sauce 20 min

Servings: 12

Calories/Serving: 286

Ingredients:

  • 1 package of bacon, chopped
  • 6 English muffins, split and cut into 1-inch pieces*
  • 8 large eggs
  • 2 cups milk
  • 1 tsp onion powder
  • 1/4 tsp paprika

Hollandaise Sauce

  • 4 large egg yolks
  • 1/2 cup heavy whipping cream
  • 2 tbsp lemon juice*
  • 1 tsp Dijon mustard
  • 1/2 cup butter, melted

*I toasted my English muffins before adding them to the casserole so they wouldn’t get soggy.

** I suggest less lemon juice because the sauce was very lemony.

Link to recipe directions can be found here: https://www.tasteofhome.com/recipes/eggs-benedict-casserole/

Equipment Required:

  • 13 x 9 baking dish
  • Knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Toaster
  • Double boiler or boil over simmering water

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 1 hour – 1.5 hours of prep
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Irish French Onion Soup

As St. Patrick’s day is just a little over a week away I thought I would share a review of an Irish inspired dish. St. Patricks day is a huge celebration for my husband and throughout the small rural communities within which we live. There is a lot of Irish heritage surrounding the Peterborough area in towns such as Ennismore and Douro. My husband and I recently took a trip to Ireland as that has always been a bucket list item of his. I’m telling you this country is by far one of the best European countries we have ever visited. It really and truly is as green or greener than you see in the movies or pictures. The people are all so lovely and they have the most warming and loving community. Their live music in Dublin is unlike anything you will ever experience in North America and I highly recommend going.

As for the soup….we really enjoyed it! But once again it’s enough to feed a village and I would say it doesn’t taste as good as the first day you make it. I love the Irish spin on this well known soup. The secret? Guinness of course πŸ˜‰ The soda bread with melted sharp cheddar is a delicious hearty touch. I loved this soup but unfortunately I don’t know if the effort outweighs the reward. I would be interested to try this in the instant pot to see if I can lessen the prep time but still create a delicious soup that tastes just as good for leftovers. Hope you like the review and may the luck of the Irish be with you πŸ˜‰

Time: 1 hour

Yield: 8 servings

Calories/Muffin: ~ 346/serving

Ingredients:

  • 6 tablespoons (3/4 stick) salted butter, cubed
  • 4 sweet onions, thinly sliced*
  • 2 garlic cloves, minced or grated
  • 1 tablespoon brown sugar
  • 1.5 cups Guinness stout
  • 3 tablespoons all-purpose flour
  • 2 quarts low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 3 – 4 sprigs fresh thyme, plus more for garnish
  • kosher salt
  • pinch of freshly ground pepper
  • 4 slices Irish soda bread**
  • 2 cups shredded sharp cheddar cheese***

Notes:

*I highly recommend using a food processor if you have one to chop all the onions nice and thin. Time saver for the win!

**See the Irish soda bread recipe I tried HERE.

***I used 2 year old Balderson cheese. Who doesn’t love Balderson ❀

Link to recipe directions can be found HERE.

Equipment Required:

  • Dutch oven or large stove pot
  • Food processor or knife & cutting board
  • Measuring cups
  • Mixing spoon
  • Baking sheet
  • Cheese grater

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour (longer if you have to make Irish soda bread)
    • Rating: Moderate – Difficult
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store except you may have to go to a liquor store to get the Guinness if your grocery store doesn’t carry it.
    • Rating: Moderate – Difficult

Cheesy Oregano Chicken & Broccoli Pesto Panini

This panini is cheesy, savoury, deliciousness, chock full of greens! I got it from the Half Baked Harvest cookbook. The broccoli, Greek yogurt and arugula gives it a healthy, fresh taste and makes me feel less guilty about eating it πŸ˜‰ Now I will say these paninis are a bit more time consuming than I would like. It is a special treat and something I would be more apt to make on a weekend. I hardly ever use my panini press so it has inspired me to try more panini recipes!

Time: 38 min prep + 15-20 min in the panini press

Servings: 4

Calories/Panini: 754

Ingredients:

  • Boneless skinless chicken breasts, cooked and shredded*
  • Oregano (fresh or dried)
  • Broccoli, cut into florets and coarsely chopped
  • Plain Greek yogurt
  • Shredded fontina cheese**
  • Shredded sharp cheddar cheese
  • Salt and pepper
  • Basil pesto
  • Ciabatta rolls or loaf
  • Fresh arugula***
  • Extra-virgin olive oil

Notes:

*I had shredded turkey on hand. One of my favourite things to do is cook a whole turkey, shred the meat and put 1 cup bags in the freezer. It is so handy for casseroles or recipes where they ask for shredded chicken or turkey. When turkey is on sale its more affordable than buying a rotisserie chicken from the deli.

**I couldn’t find fontina so I used provolone slices as a substitute.

***I had spinach on hand so I used that instead.

If you want detailed quantities or instructions on how to make it you can purchase the cookbook here. Or view her video here. Otherwise, I’m sure you get the idea with the ingredients listed above.

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cutting board
  • Knife
  • Cheese grater
  • Panini press or cast-iron skillet & grill pan

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 38 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • Most ingredients are normal but I was unable to find fontina cheese
    • Rating: Moderate

Root Vegetable and Sage Pesto Baked Salmon

I made this recipe from Half Baked Harvest Cookbook. You can purchase it on Amazon. I highly recommend. Or you can check out recipes on her blog.

This recipe is great for winter and has a delicious earthy and citrus notes. I even have a wine pairing for you that I think is fantastic!

Time: 1 hours & 10 min. including cooking time

Yield: 8 servings

Ingredients: 16

Calories/Serving: ~ 477

This is the wine I paired with the salmon. It is a Pinot Noir from Oregon. It was $24.95 at the LCBO. You can find it here. It went perfectly with the citrusy salmon and earthy sage pesto. Highly recommend!

Ingredients:

  • 4 salmon fillets
  • 3 small beets, halved
  • 2 carrots, chopped
  • 1 small to medium sweet potato, diced
  • 12 baby potatoes, halved
  • 12 Brussel sprouts, halved
  • 2 tbsp. olive oil
  • salt and pepper

Sage Pesto

  • 1 cup fresh sage
  • 1 cup baby kale
  • 1/3 cup pistachios
  • 1/3 cup grated parmesan cheese
  • 1/2 cup olive oil
  • salt
  • crushed red pepper flakes
  • 1/4 cup grated manchego cheese*

*I couldn’t find manchego so I used Pecorino Romano

Directions:

Preheat oven to 425F

Toss all vegetables with olive oil and season with salt and pepper. Bake on a baking sheet for 20 minutes or until tender.

In a food processor, combine sage, kale and pistachios and pulse until finely chopped. Add in Parmesan and re-pulse. Then drizzle in olive oil with motor running. Season with salt and red pepper flakes.

Remove the veggies from the oven and push them to one side. Put salmon on other side and rub the sage pesto over each fillet.

Return pan to oven for 10-20 minutes more, until salmon is done and veggies soft. Remove pan from oven and top with Manchego.

Serve with roasted veggies and extra sage pesto alongside.

Reprinted from Half Baked Harvest Cookbook. Copyright 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Equipment Required:

  • Food processor
  • Knife
  • Cutting board
  • Spoon
  • Baking sheets

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 40 minutes of prep
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients are fairly easy to find with the exception of the Manchego cheese which I used Pecorino Romano in its place
    • Rating: Moderate

Creamy Chicken Gnocchi Soup

I made this recipe from a cookbook Half Baked Harvest Super Simple Cookbook. You can purchase it on Amazon. I am cooking my way through it and loving it so far!

This recipe is sooooo gooood! If you love mushrooms, garlic and parmesan then you’ll be in heaven. It is so savoury and comforting. But be warned it’s enough to feed a village so you better like leftovers πŸ˜‰

Time: 1 hour 45 minutes

Yield: 16 cups

Calories/Serving: 190/cup

Ingredients: 20

Equipment Required:

  • Instant pot, slow cooker or stovetop
  • Cutting board
  • Knife
  • Food processor (optional for chopping vegetables)
  • Cheese grater
  • Forks
  • Skillet

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour 45 minutes of prep
    • Rating: Difficult
  • Ingredients & availability
    • 20 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate – Difficult

Chicken Khao Soi Noodle Soup

This recipe is sooooo good!!! If you want a Thai spin on chicken noodle soup and you like a bit of kick, this is phenomenal! It’s so flavourful and relatively simple to prepare. I made it from the Half Baked Harvest Super Simple cookbook.

Time: 43 minutes total (including prep time and cleanup while food is cooking :))

Servings: 6-8

Calories/Serving: 333 (based on 6 servings)

The recipe below is a slight variation on ingredients and you could substitute the meatballs for chicken breast. You’ll just need to cook the chicken a little longer!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/thai-chicken-meatball-khao-soi/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Super-Simple/dp/0525577076

Equipment Required:

  • Stockpot or deep frying pan
  • Mixing spoon
  • Can opener
  • Cutting board
  • Knife
  • Large pot for noodles

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-5
    • Rating: Easy
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 12-16 ingredients
    • All ingredients I was easily able to get at Walmart but some of them may be ingredients you’ve never cooked with before and may be more difficult to find
    • Rating: Moderate

Slow-Cooker Butter Chicken

This recipe is soooo good! This recipe comes from the Half Baked Harvest cookbook and it is amazing! Such a simple way to eat one of my favourite meals! The recipe below is a slight variation from the cookbook but I’m sure it will return the same fantastic results!

Time: 30 min prep + 4-8 hours in the slow cooker

Servings: 8

Calories/Serving: 252

Ingredients:

  • 1 lb boneless chicken breast, cut into bite size chunks*
  • 1/2 onion finely minced
  • 2 tbsp butter
  • 3 cloves garlic, minced or grated
  • 1 tbsp freshly grated ginger (can substitute for 1/8 tsp ground ginger)
  • 2 tsp curry powder
  • 1-2 tsp thai red curry paste
  • 2 tbsp garam masala
  • 0.5 – 1 tsp turmeric
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 can (170 ml) tomato paste
  • 1 can (400 ml) coconut milk
  • 1/2 cup greek yogurt
  • 1/4 cup half and half or heavy cream
  • cooked white rice for serving
  • Naan for serving

*We used 2 lbs of chicken because there is so much sauce!

Link to recipe directions can be found here: https://www.halfbakedharvest.com/easy-healthier-crockpot-butter-chicken/

Cookbook can be purchased here: https://www.amazon.ca/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395/ref=sr_1_2?hvadid=74423250863635&hvbmt=bp&hvdev=c&hvqmt=p&keywords=half+baked+harvest+cookbook&qid=1578270068&sr=8-2

Equipment Required:

  • Mixing bowl
  • Mixing spoon
  • Cooking spray
  • Slow cooker
  • Knife
  • Cutting Board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4-7 (depending on how you look at it ;))
    • Rating: Easy-Moderate
  • Involvement
    • 30 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate