So easy to make, you’ll wonder why you order take away!
4 cups low sodium chicken stock (or make your own) 2 tsp grated ginger 2 tsp onion powder 1/2 tsp turmeric (for colour) 2 tbsp corn starch mixed with 4 tbsp water 4 eggs (beaten) sliced green onions for garnish
Bring stock to a boil and reduce heat to medium low. Add grated ginger, onion powder and turmeric and allow to simmer for 5-10 minutes. Mix in corn starch slurry and allow to simmer for one more minute. Then slowly drizzle in beaten eggs in a spiral, not stirring the soup to allow the eggs to form larger ribbons in the soup. Simmer for 2-3 more minutes to cook the eggs. Serve in bowls with sliced green onions for garnish. Serves 3-4.
Perfect for an appetizer or a side dish, these “Alfredo-esque” Garlic Parmesan Mushrooms are a breeze to make and delightful to eat!
4 tablespoons unsalted butter 2 tablespoon olive oil 8 cloves of garlic, minced 1.5 lb whole baby bella mushrooms 1 cup heavy cream 8 oz Neufchâtel cheese, softened ⅓ cup fresh grated parmesan cheese (more or less according to your tastes) ¼ teaspoon onion powder ¾ teaspoon dried oregano salt and pepper, to taste
Rinse and clean the mushrooms and pat dry. Melt butter and olive oil in a skillet over medium heat then add mushrooms and cook until browned, around 10-12 minutes. Add garlic, cream, Neufchâtel cheese, parmesan, onion powder, and oregano and cook for 5 – 10 minutes, until sauce is thick and creamy. Salt and pepper to taste.
The sauce makes an excellent dipping sauce for spanakopita, or other appetizers.
2 (15 1/2 oz.) cans pink salmon, drained well 16 oz. cream cheese, softened 2 tbsp. lemon juice 4 tbsp. green onion, finely chopped 2 tbsp. horseradish (more or less to taste) 1 tbsp. dried dill weed (additional to dust over top) 2 tsp. liquid smoke
Drain salmon very well. Remove bones and skin. Using a hand mixer on low, combine all ingredients until well blended. Place in serving bowl and dust with additional dill weed. Cover and refrigerate until ready to serve. Remove from refrigerator and allow to sit at room temperature about 5 minutes before serving to ease spreading.
Place 1 cup ice in a 2-qt. pitcher. Add 1 cup beef broth, 1 cup vodka, 4 cups tomato juice (or V8), 2 tablespoons lemon juice, 2 tablespoons lime juice, 1 tablespoon green olive brine, 1 tablespoon Worcestershire sauce, 2 teaspoons prepared horseradish (more if desired), 1 teaspoon celery salt, 1 teaspoon ground black pepper and 1 teaspoon hot pepper sauce (such as Tabasco, Tampico, or Texas Pete’s); stir to combine. Serve over ice. Garnish with celery stick and green olives. Serves 4.
2 quarts chicken stock 4 boneless, skinless chicken thighs 2 large carrots, cut into coins 3 ribs of celery, cut into 1/4â€³ inch pieces 2 medium onions, diced 2 cloves garlic, minced 2 medium potatoes, peeled, diced 2 tbsp olive oil 2 tbsp Italian seasoning salt and pepper to taste
In a 350F oven, roast off chicken thighs. Remove and allow to cool, then cut into bite size pieces.
In a soup pot, heat olive oil until just smoking. Add onions and garlic, and toss to coat. Cook 2 minutes, then add celery and carrot. Stirring occasionally, cook for 4 additional minutes. Add potatoes, Italian seasoning, and stock. Bring to the simmer and add chicken. Allow to cook for 20-25 minutes, stirring occasionally.
2 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1 cup skim milk 1/3 cup mayonnaise 1 tbsp sugar 1 cup Mozzarella/Cheddar/Monterey Jack cheese blend, shredded 1 tsp garlic powder 3 tbsp melted butter
Preheat oven to 450F.
In a mixing bowl, place
flour, baking soda, and salt. Stir to combine. Add milk, mayonnaise, sugar, and
beat on high speed until batter is smooth. It should not be pourable thin â€” it
should be spoonable. Using a rubber spatula, fold in 3/4 cup cheese shreds.
Lightly grease 12
muffin tins (you may also use the liners if desired, or a silicon muffin pan).
Spoon enough batter to fill each tin no more than 1/2 way (they WILL expand as
In a small bowl,
combine melted butter and garlic powder. Using a brush, lightly paint the top
of each biscuit with mixture. Then, using the reserved cheese, sprinkle the top
of each biscuit.
Place on rack in the
middle of the oven and bake for 15-18 minutes, or until golden brown. Allow to
cool slightly on a wire rack before removing from pan. Serve warm with soups,
roasts, stews, or broiled meats.
This is one of those dip recipes that you wouldn’t believe could taste so very good, yet be so very easy to make. Local restaurant extraordinaire Perfectly Frank’s makes this as “Crack Dip” on sale by the cup with toasted, seasoned pita chips for dipping.
1 lb mild (or hot) ground sausage (depending on your love of heat). 16 oz cream cheese (softened, cut into cubes) 1 cup sour cream 1 10 oz can of diced tomatoes with chiles
Brown sausage in a skillet; drain grease. Add cream cheese and tomato/chiles. Stir until combined. Transfer to a crock pot and stir in sour cream. Warm through and reduce to keep warm. Serve with corn chips, veggies, pita chips, or your favourite crackers.