Ingredient: garlic powder

Baby Potatoes w/ Bacon, Onions & Smoked Gouda Cheese

Just like red wine with chocolate, and milk with cookies, some combinations are enduring classics. Here’s another: meat and potatoes. But not just any potatoes — ‘little potatoes’ have reinvigorated this duo.

Little Potatoes are the brainchild of Jacob van der Schaaf and his daughter Angela Santiago. Unlike a big, bland, starchy potato, the small creamers have a distinctive, naturally buttery flavor—with some varieties more pleasantly nutty, and others more mineral in taste. Little Reds, for example, are slightly sweet with notes of asparagus and artichoke, and a velvety texture. Little Fingerlings, in addition to their spunky shape, are firm yet fluffy with an earthy taste and nutty finish.

Potatoes have taken a lot of flak in recent years. Fad diets and sub-par preparation methods have steered the health conscious away from these tuberous little root veggies. But, these little potatoes are such versatile vegetables, flavorful, naturally buttery tasting, and creamy. You can bake, microwave, roast, barbecue, fry, mash, purée or boil them.

The Little Potato Company was co-founded by Jacob van der Schaaf and his daughter Angela Santiago in 1996 in Edmonton, Alberta, Canada. They aimed to popularize small, flavorful ‘creamer’ potatoes, inspired by Jacob’s childhood memory of working in his father’s fields back in Holland. They started with a single acre of hand-dug potatoes, washing them in a bathtub and selling them at farmers’ markets. These tubers, although tiny, deliver a big, buttery flavor, and because these small creamer potatoes are purposefully pulled from the patch early, their skins are tender enough to skip the peeling step altogether.

The company quickly expanded, driven by Angela’s leadership and strategic vision. Within a few years, the company grew to 30 employees and secured widespread distribution across Western Canada. 

Today, The Little Potato Company is a leader in North America’s creamer potato market, with 14,000 acres of contracted crop, 400 employees, and multiple facilities, including a flagship 95,000-square-foot plant in Edmonton, Alberta. They are expanding with a new, sustainable site equipped with solar panels and water conservation technology.

I prepared this recipe using the ‘garlic & parmesan’ little potatoes as the base. After they were roasted, I topped them with caramelized onions, bacon and smoked gouda cheese. The combination is a stunning balance of spice, smokiness, and creaminess making the ultimate comfort food!

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 Baby Potatoes w/ Bacon, Onions & Cheese
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Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat your oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a large mixing bowl, toss the little potatoes & spice packet with olive oil, smoked paprika, garlic powder, cayenne pepper, salt & black pepper. Mix well to ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are cooked through.
  4. While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Reserve about 1 tablespoon of the bacon grease in the skillet & discard the rest.
  5. Thinly slice the onion. In the same skillet with the reserved bacon grease, add the butter & sliced onions. Cook over medium-low heat, stirring frequently, for 10-12 minutes, or until the onions are soft & caramelized. Remove from heat & set aside.
  6. Once the potatoes are roasted, remove the baking sheet from the oven & top them with the crumbled bacon & caramelized onions. Lay the slices of smoked gouda cheese evenly over the potatoes. Return the baking sheet to the oven for 2-3 minutes, just until the cheese melts.
  7. Remove the potatoes from the oven and transfer them to a serving dish. Serve immediately.

Polish Hamburgers

Polish Hamburgers could be described as a cross between a meatball and an actual hamburger. These tender burgers have unique flavors of mushroom, garlic, and dill simmered in a rich gravy creating a savory comfort food that is best served over mashed potatoes, steamed bread dumplings, buttered egg noodles, or rice.

Klotlety or Klupskies, also known as Polish burgers, are a classic dish originating from Poland. Every Polish family has their own unique recipe and way to prepare them, making it a dish that is both a culinary tradition and a source of family memories. Typically, they are made with ground pork and beef, onions, eggs, bread, and milk along with spices and seasonings.

You may notice the traditional recipes for these hamburgers have some unique ingredients such as dill and nutmeg. Although that may seem a bit unusual to you, the nutmeg adds another layer of flavor to the gravy while the dill adds some brightness. Frying is one common preparation method, but you can also bake them.

Today, Polish hamburgers can be found in various forms served in the traditional way with mashed potatoes and gravy or they can be used for a more North American-style hamburger on a bun, with dill pickles, sliced tomatoes, onions, cheese, sauces, and other toppings. 

These hamburgers taste great the next day for lunch or as a nice picnic meal.

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 Polish Hamburgers
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Course Main Dish
Cuisine Polish
Keyword Polish hamburgers
Servings
Ingredients
Hamburger Patties
Mushroom Gravy
Course Main Dish
Cuisine Polish
Keyword Polish hamburgers
Servings
Ingredients
Hamburger Patties
Mushroom Gravy
Votes: 1
Rating: 5
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Instructions
Patties
  1. In a large bowl, combine the meat, crackers, eggs, onions, green peppers, milk, herbs & seasonings. Do NOT OVERMIX. One of the main reasons recipes like meatloaf, burgers and meatballs are not good is due to over mixing the meat mixture. When you make these Polish hamburgers, you want to make sure to combine the ingredients but do not over mix them or your burgers will cook up too dense & hard.
  2. Prepare a cookie sheet with foil & form mixture into 10 patties that are about the size of your hand and about 2 inches thick. These patties may be wetter than your usual meatballs or hamburgers.
  3. Allow the patties to rest at room temp for about 30 minutes so they have time to bind.
  4. When the patties have rested for about 30 minutes heat 2 - 3 Tbsp of butter in a large deep skillet. When the butter is warm, add the minced garlic and give it a swirl in the butter. Prepare a plate with some paper towels to keep near the stove where you will be frying your patties.
  5. Carefully remove patties & place them in your skillet. Allow the patties to cook for about 5 to 7 minutes on the first side before carefully flipping. You want to get a nice sear on each side. When they are well seared on both sides, remove them from the skillet & place on the prepared paper towel dish. Fry remaining burgers getting a nice sear on all.
Mushroom Gravy
  1. When you are done frying all the burgers, add the rest of the butter, then add the mushrooms to the hot skillet. Allow the mushrooms to brown. Add the Worcestershire sauce. Use a spatula to scrape up the meaty bits from the bottom of the pan as the Worcestershire sauce loosens them.
  2. Give the mushrooms about five minutes to simmer in the Worcestershire sauce. Next add the beef broth & cream of mushroom soup, whisking until smooth.
  3. Now, add the burgers BACK to the pan of gravy you just made. They should have shrunk while cooking so you should have room for them all. Make sure they are submerged in the gravy & bring the pan to a simmer.
  4. Reduce heat, cover with a lid & allow to simmer for 30 minutes. You may want to rearrange the burgers halfway through simmering to make sure they all get a chance to be submerged in the gravy.
  5. After 30 minutes, make room in the center of the pan & add a heaping Tbsp of sour cream, whisking until combined into all of the gravy. Serve your hamburgers on top of mashed potatoes or a steamed bread dumpling and top with gravy and a sprinkle of dill.
  6. Serve hamburgers on top of mashed potatoes, steamed bread dumplings, buttered egg noodles, or rice and top with gravy and a sprinkle of dill.
Recipe Notes

One of the main reasons recipes like meatloaf, burgers and meatballs are not good is due to over mixing the meat mixture.

Oktoberfest German Spätzle Lasagna

Oktoberfest is an annual festival which began in Munich. It actually begins in September, ending on the first Sunday in October.

The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen.

Of course, as with any celebration, there are many foods associated with the occasion, ‘spätzle’ being one of them. The first name that comes to the mind when one thinks of pasta is Italy, however, the Germans too love pastas. Spätzle is a cross between pasta, an egg noodle and a dumpling, a kind of ‘German mac & cheese,’. It originates from the Baden-Württemberg region of southwest Germany and is a common dish at any beer hall or beer tent during Oktoberfest. 

Celebrating Oktoberfest doesn’t have to be all about the German beer. So I thought, why not take the spätzle idea one step further and make it into lasagna?! Classic German staples come together in this lasagna to make a very unique version of the classic dish.

There are six main ingredients in this recipe. The first is spätzle. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.

Compared to traditional pasta dough, spätzle is softer and quite moist. The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.

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 Oktoberfest German Spätzle Lasagna
Votes: 1
Rating: 5
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Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Votes: 1
Rating: 5
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Instructions
Spätzle
  1. 1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spätzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spätzle noodles.
  3. Once the spätzle begins to float to the surface, scoop with a large, slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue the process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set it aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cotage Cheese & Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spätzle noodles, 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers (spätzle, sauce, cottage cheese, sauerkraut, spätzle, sauce). Save grated cheese for the last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spätzle dough maker, just drop spoonsful of dough into the boiling water to form spätzle noodles. Dip your spoon into water to prevent it from sticking on the spoon.

Retro Porcupine Meatballs

Porcupine meatballs are an North American casserole dish of ground beef and rice meatballs cooked in tomato sauce. This recipe, that appealed to cooks in the 1930s, appears to have been developed during World War I when rice was affordable and readily available, but meat was pricey. The recipe appeared as ‘rice meat balls’ in the 1918 cookbook ‘Conservation Recipes’, a clear forerunner of the recipe from the Better Homes and Gardens Cookbook (1939). The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

Meat, even something as mundane as ground beef, was expensive and home cooks used innovation and imaginative ways to make a small amount of protein stretch to feed a large and hungry family. Porcupine meatballs were one of the answers to the problem.  It’s great that generations later we are still enjoying them!

Of course, this simple recipe is very customizable. Other ingredients could be added to the meatballs like green pepper, mustard, celery, horseradish, Worcestershire sauce, ketchup, or other seasonings. The simple tomato sauce made with canned soup could be enriched with molasses and seasoned with chili powder and cumin. A later recipe from 1969 for ‘porcupine meatballs paprika’ replaces tomato soup with cream of mushroom, and adds other ingredients like mustard, or sour cream and paprika. ‘Porcupine meatballs Chinois’ was a variation influenced by Chinese cooking techniques and ingredients. Served with peach sauce, the Chinois meatballs are made with ground pork, shrimp, rice and green onion, seasoned with soy sauce and sherry, and steamed instead of being cooked in sauce.

Ground turkey can also be substituted for the ground beef, just add 1/4 cup oatmeal to the mix to compensate for the extra moisture in the turkey.

I recall my mother making these meatballs numerous times when I was growing up. They tasted great then and still do today. I decided to make some with the tomato sauce and some with mushroom sauce since Brion was not familiar with this meal. I think he will enjoy them.

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 Retro Porcupine Meatballs
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Rating: 5
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Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Votes: 1
Rating: 5
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Instructions
Meatballs/Sauce
  1. Preheat oven to 350 F.
  2. In a medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs & place in an 11 x 7-inch baking dish.
  3. In a small bowl, whisk together sauce ingredients; pour over meatballs. Cover & bake 1 1/4 hours or until rice is tender.
  4. These meatballs are nice served over rice, egg noodles, mashed or baked potatoes. Simple but tasty!
Alternative Tomato Sauce
  1. In a saucepan, heat oil over medium heat. Sauté onion until tender crisp. Add crushed tomatoes & simmer for about 5 minutes. Add seasoning to taste & sour cream; combine then whisk in chicken broth. Pour over meatballs & bake.
Alternative Brown Mushroom Sauce
  1. In a skillet, heat oil & sauté onion & mushrooms. Add beef base, pepper, garlic powder & 2 cups of the water. Bring to a boil. Combine cornstarch with remaining 1/2 cup water. Gradually add cornstarch mixture to pan & stir as you are pouring. Cook, stirring often, until thoroughly mixed. Pour over meatballs & bake.
Recipe Notes
  • The advertisement picture on the blog was from life magazine in 1948.

Beef & Cheese Ravioli in Creamy Sauce

Ravioli is a beloved pasta dish that has stood the test of time. With its delicious fillings, cultural significance, and versatility, ravioli continues to be a popular choice for people of all ages and backgrounds.

The name ‘ravioli’ is derived from the old Italian word ‘riavvolgere’ (to wrap). Ravioli was traditionally served ‘al brodo’ (in broth) before the introduction of tomatoes from the New World in the 16th century, when tomato-based sauces became popular.

In the past, ravioli was just a fancy way to recycle leftovers, but today you’ll find a variety of elegant fillings ranging from gourmet cheeses, butternut squash, kale & spinach, wild mushrooms, lobster, and chicken. It can be served in a variety of ways, such as boiled, baked, or fried, and can be paired with a wide range of sauces and toppings.

The sauce you choose to serve with your ravioli will depend on the filling of your little pasta pockets. The idea is to pair the right sauce with the filling to create balance. Light, cheesy ravioli pairs well with a rich, meaty sauce, while hearty meat-filled ravioli works better with something creamy or mild. This keeps the dish balanced so it’s not too heavy or uninteresting.

This casserole pairs cheese ravioli with a creamy beef parmesan sauce making a nice flavorful meal.

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 Beef & Cheese Ravioli in Creamy Sauce
Votes: 1
Rating: 5
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Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
Course Main Dish
Cuisine Canadian
Keyword beef & smoked mozzarella tortellini in creamy sauce
Servings
Ingredients
Beef & Ravioli
Creamy Sauce
Votes: 1
Rating: 5
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Instructions
Beef & Ravioli
  1. In a large skillet, heat olive oil over medium heat. Add the ground beef, breaking it up into small pieces with a spoon. Cook until beef is browned, about 5-7 minutes. Drain any excess fat. Add the onion & garlic, cooking for an additional 2-3 minutes until softened & fragrant. Stir in oregano, basil & salt & pepper to taste. Set aside.
  2. While the beef cooks, bring a pot of water to a boil. Add ravioli & cook according to package directions, typically 3-5 minutes. Drain the ravioli, reserving about a cup of pasta water for the sauce. Set aside.
Sauce
  1. In the same skillet you cooked the beef, reduce the heat to medium-low & add the milk, cream cheese & chicken broth. Stir continuously until the cream cheese is fully incorporated into the sauce, creating a creamy base. Add the parmesan cheese, garlic & onion powder & pepper. Stir until the sauce is smooth & slightly thickened, about 2-3 minutes.
Assembly
  1. Add the cooked ravioli & beef mixture to the skillet with the creamy sauce. Stir gently to combine, ensuring the ravioli is coated with the sauce. If the sauce seems to thick, add a small amount of the reserved pasta water to thin it to your desired consistency. Cook for an additional 2-3 minutes to heat everything through.
  2. Serve hot. Garnish with a sprinkle of fresh parsley & additional parmesan cheese if desired.

Cheesy Mushroom Runza Casserole

When German-Russian immigrants began moving to North America between 1880 and 1920, they brought with them their traditional recipes, one of them being a stuffed sandwich filled with a savory filling of ground beef, shredded cabbage and onions in a yeasted bun. If the ingredients of ‘runza‘ sound familiar, it might be because these sandwiches are the modern cousins of the German bierock. They are also sometimes called kraut burgers or kraut kuchen.

This unique recipe was passed down from one generation to the next, eventually finding its way to North America and particularly to the states of Kansas and Nebraska (but with different names). Originally the bierocks were served to the field workers for lunch.

No one is sure, but the name ‘runza’ possibly came from the Low German ‘runsa’ which means ‘bun shape,’ or the soft shape of a round belly.

Runza casserole pays homage to the sandwich in a comforting baked dish that’s super simple to make.

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 Cheesy Mushroom Runza Casserole
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Course Main Dish
Keyword cheesy mushroom runza casserole
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Ingredients
Course Main Dish
Keyword cheesy mushroom runza casserole
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 350 F.
  2. In a saucepan, brown ground beef with onion. When meat is about halfway cooked, season with salt & pepper, garlic powder & Italian seasoning & add in mushrooms. Cook for a couple of minutes then add shredded cabbage & cover with a lid. Stir & cook for about 5 more minutes. Cabbage should have wilted.
  3. Combine mushroom soup with milk.
  4. Spread 1/2 of the ground beef mixture in the bottom of an 9 x 13-inch baking dish. Top with 1/2 of the soup mixture & 1/2 of the shredded cheese.
  5. Place one tin of crescent rolls over the top of the casserole. Add remaining ground beef mixture, soup mixture & cheese.
  6. Place second tin of crescent rolls over top of the casserole.
  7. Bake for 25-30 minutes or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Recipe Notes

Alternately you could make your own pastry instead of using crescent rolls.
• 1 ½ cups all-purpose flour, or as needed
• ¼ cup butter, softened
• 2 tablespoons white sugar
• 1 ¼ teaspoons active dry yeast
• ½ teaspoon salt
• ½ cup warm water
Mix flour, butter, sugar, yeast, and salt together in a large bowl. Pour in warm water and stir until a soft ball forms. Roll dough on a floured surface and knead until elastic, 3 to 4 minutes. Transfer to a bowl and cover with a towel; let rise in a warm and dry area for about 1 hour.

Roasted Vegetable & Smoked Cheddar Pizza

Summer equates to fresh produce so why not make the most of it in a vegetable pizza? When it comes to veggies the key word here is ‘ROASTED’. The veggies go in the oven with a little oil, herbs & spices until they start to brown up which brings out a little caramelization of their natural flavors and transforms them into little nuggets of vegetable GOLD.  

Roasting vegetables brings out a depth of flavor with a hint of sweetness that lets the vegetables shine through in a truly magical way. Any combination of your favorite vegetables will work, so there is a lot of flexibility here.

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 Roasted Vegetable & Smoked Cheddar Pizza
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Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Course Main Dish
Cuisine American
Keyword roasted vegetable pizza
Servings
NAAN PIZZAS
Ingredients
Roasted Vegetables
Herb Sauce
Pizza Crust/Cheese
Votes: 1
Rating: 5
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Instructions
Roasted Vegetables
  1. Preheat oven to 400 F.
  2. In a large bowl, TOSS all roasted vegetable ingredients, combing well. Spread veggies onto a parchment lined baking sheet & roast for 20 minutes, stirring once half way through baking.
Herb Sauce
  1. In a saucepan, combine all sauce ingredients. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy. Grate smoked cheddar cheese.
Assembly/Baking
  1. When vegetables are roasted, lower oven temperature to 375 F.
  2. Divide herb sauce evenly between the 4 Naan breads & spread over each. Next, divide the roasted vegetables between the 4 pizzas. Top with grated smoked cheddar cheese.
  3. Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.

Burgers in Loaded Potato/Bacon Buns

CELEBRATING THE LONG WEEK-END!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

Canadians jokingly refer to this holiday as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For many, this is the first (warm-ish) long weekend since Easter, so they head to campsites armed with a 24 (can) case of beer to celebrate the beginning of Summer.

Wherever you live across Canada, this May long weekend – typically marks the start of grilling season. It’s time to get outside in the sunshine, fire up the BBQ, and enjoy savory grilled food with family and friends.

Brion & I are enjoying some interesting burgers which are served on ‘swirly burger buns’.

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 Burgers in Loaded Potato/Bacon Buns
Votes: 1
Rating: 5
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Course Lunch
Keyword burgers in loaded potato/bacon buns
Servings
Ingredients
Buns
Burgers
Burger Toppings
Course Lunch
Keyword burgers in loaded potato/bacon buns
Servings
Ingredients
Buns
Burgers
Burger Toppings
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a large bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand for about 3 minutes until foamy.
  2. Add butter, salt, sour cream & potato; mix well. Add bacon, chives & sun-dried tomatoes; mix until just combined. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface.
  3. Knead dough for about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about an hour.
Assembly/Bake
  1. Line a baking sheet with parchment paper, set aside.
  2. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12 x 15-inch rectangle. From the long side, roll the dough like you would for a cinnamon roll & seal the edges. Using a piece of floss, cut roll into 10 pieces.
  3. Place buns on lined baking sheet & lightly brush with egg wash. Sprinkle with everything bagel seasoning. Allow to rise while oven is heating.
  4. Preheat oven to 375 F.
  5. Bake for about 25-30 minutes until light golden brown.
Burgers
  1. In a large bowl, place all burger ingredients. Mix ONLY until combined. Divide mixture into 10 equal portions & form into patties.
  2. Prepare all burger toppings. When buns are baked, grill burger patties, adding cheese slices toward the end so they can melt. Slice buns (grill for a few minutes if you wish) then 'load' burgers & serve.

Loaded Roasted Cauliflower

Decadent isn’t often a word used to describe vegetables, but the rules change when cheese gets involved. While loaded cauliflower is a great side dish next to roast chicken or steak, it’s hearty enough to be a main — thanks to the cheddar and bacon. It’s inspired by loaded potatoes but calls for roasted cauliflower as the base.

The term ‘loaded’ refers to the generous amount of toppings that are piled onto the potato, transforming it into a complete hearty and indulgent dish. Loaded roasted cauliflower is a delightful twist on the classic loaded potato. In this recipe, tender, caramelized roasted cauliflower is loaded with tangy ranch, crisp bacon, fresh green onions and sharp cheddar cheese in a totally addicting side dish!

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 Loaded Roasted Cauliflower
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Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
Servings
SIDE DISHES
Ingredients
Course Main Dish
Cuisine American
Keyword loaded roasted cauliflower
Servings
SIDE DISHES
Ingredients
Votes: 1
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Instructions
  1. In a medium skillet, cook the bacon over medium-high heat until crisp. Transfer the bacon to a paper towel-lined plate to cool & set aside. Reserve 1/4 cup of bacon grease.
  2. Preheat oven to 425 F. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine the cauliflower, bacon grease, garlic powder & black pepper. Toss to combine.
  4. Spread cauliflower on the prepared baking sheet, then bake for 18-22 minutes, flipping once halfway through. The cauliflower should be tender & golden brown when ready.
  5. Sprinkle the cheddar cheese on top of the cauliflower & bake an additional 2-3 minutes to melt the cheese.
  6. Remove from oven & top the cauliflower with the crumbled bacon & green onions. Drizzle with ranch dressing. Serve immediately.

Boursin Chicken

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in 5 Canadian provinces, where it is a day off for the general population with schools and most businesses being closed. However, there are some provinces where the holiday is named slightly different and is for different reasons. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. Family Day was scheduled to fall between New Year’s Day and Good Friday in order to grant another day off between these celebrations as they are approximately three months apart.

Chicken always seems like a family meal to me. Growing up on a farm where there were chickens being raised, that was always my mother’s ‘go-to‘ meal. That’s not to say it wasn’t delicious but definitely she knew every possible way there was to cook chicken I’m sure.

Using Boursin cheese in the sauce for this chicken takes it from your basic meal to something special without any effort at all, giving you more time with family & friends.

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 Boursin Chicken
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Course Main Dish
Cuisine American
Keyword Boursin chicken
Servings
Ingredients
Course Main Dish
Cuisine American
Keyword Boursin chicken
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
  2. Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
  3. To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
  4. Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
  5. Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
  6. Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.