Loaded Mashed Potatoes

By / January 18, 2011 / Recipes

Click here to download the loaded mashed potatoes recipe (PDF)

  • 5 pounds potatoes, peeled and cubed
  • 3⁄4 cup sour cream
  • 1⁄2 cup milk
  • 3 tablespoons butter or margarine
  • Salt and pepper to taste
  • 3 cups (12 ounces) shredded cheddar cheese blend, divided
  • 1⁄2 pound bacon, cooked and crumbled
  • 3 green onions, sliced
  1. Place potatoes in a Dutch oven and cover with water; bring to boil.
  2. Reduce heat; cover and simmer until tender.
  3. Drain and place in a mixing bowl.
  4. Add sour cream, milk, butter, salt and pepper.
  5. Beat on medium – low speed until light and fluffy.
  6. Stir in 2 cups cheese, bacon and onions.
  7. Transfer to a greased 3-quart baking dish.
  8. Top with remaining cheese.
  9. Bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted.

Yield: 14 servings.

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Sausage & Cranberry Stuffing

By / December 18, 2010 / Recipes

Click here to download the sausage and cranberry stuffing recipe (PDF)

Ingredients

  • 6 cups dried bread cubes, 1/4-1/2”
  • ½ cup dried cranberries (or more to taste)
  • ½ cup Grand Marnier (optional)
  • ½ cup butter
  • ½ lb. sage seasoned pork sausage or fresh sausage of choice
  • 1 cup onion, chopped
  • 3/4 cup celery, chopped, including leaves
  • 2 tbsp fresh sage leaves, chopped (2 tsp. dried)
  • 1 tbsp fresh thyme, chopped (1 tsp. dried)
  • ¼ cup fresh parsley, chopped - fresh is best
  • salt & pepper to taste
  • ½ cup white wine, stock or apple cider
  • ½ - 1½ cups additional stock or low sodium broth

Directions

  1. Tear or cut bread into 1/4 - 1/2” cubes and dry the bread to avoid soggy, mushy stuffing.
  2. You can dry bread cubes by spreading them out on a baking sheet. Leave uncovered overnight or for a day OR bake on baking sheet at 225 degrees for 30-60 minutes.
  3. Place dried bread cubes in large bowl.
  4. Pour Grand Marnier over dried cranberries in small saucepan and bring to a boil. Remove from heat and set aside.
  5. In large skillet over medium-high heat, brown sausage, stirring to break up clumps.
  6. Using a slotted spoon, remove cooked sausage to bowl with bread.
  7. Remove all but 2 tablespoons of fat from skillet and add butter.
  8. Over medium heat, once butter has melted, add the onion, celery, and dried herbs (if using dried versus fresh herbs).
  9. Cook, covered, until onion is tender, about 3-5 minutes, stirring occasionally.
  10. Remove from heat. (By covering the vegetables, you are “sweating” them to release their flavour without browning and evaporating tasty juices.)
  11. Add the sautéed vegetables to the bread pieces and sausage.
  12. Add the cranberries and fresh herbs (if using fresh versus dried herbs) and fresh parsley.
  13. Deglaze (i.e., quickly heating liquid in skillet, stirring to lift particles of food from skillet.) skillet with 1/2 cup wine, stock or cider, and pour over bread and vegetables. Toss to coat.
  14. Season with salt and pepper.
  15. Add additional broth to achieve the correct moisture level.
  16. To stuff bird, this stuffing should just hold together when mound on a spoon. Stuff the bird loosely, leaving at least 1/2” space to allow expansion of stuffing during cooking.
  17. To the remaining stuffing or if you are not stuffing the bird just cooking as dressing, add ½ Cup to 2 cups of stock or broth 1/4 cup at a time until the dressing looks as moist as you’d like it.
  18. Place dressing in a buttered casserole dish and bake COVERED 30-45 minutes in a 350 degree oven.
  19. UNCOVER and cook an additional 10-15 minutes until golden brown.

Shiona recommends: Bouchard Aîné & Fils. Beaujolais-Villages to compliment the stuffing.

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Brownies

By / November 18, 2010 / Recipes

Brownies Recipe

 

 

FOR THE BROWNIES

  • 1/2 cup butter
  • 1/4 cup cocoa
  • 2 eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 3/4 cup chopped walnuts or chocolate chips (optional)
  1. Preheat oven to 350 degrees F.
  2. Melt butter and cocoa in microwave or on stove, stirring. In a medium bowl, beat eggs until frothy.
  3. Add dry ingredients. Don’t stir yet.
  4. Pour cocoa mixture over top and stir all together.
  5. Scrape into greased 8" x 8" pan.
  6. Place on the middle rack of your preheated oven & cook for 30 minutes.
  7. The brownies are done when the edges show signs of pulling away from the sides of the pan.

FOR THE FROSTING

  • 1 1/3 cup icing sugar
  • 1/3 cup cocoa
  • 3 tablespoons butter
  • 5 teaspoons hot coffee or water
  1. Mix all ingredients together and frost while the brownies are still warm in the pan.
  2. Let the frosted brownies cool before cutting. Enjoy!

Click here to download the brownies recipe (PDF)

 

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Chili

By / October 18, 2010 / Recipes

Chili

Enjoy this family favourite recipe that I have been sharing for years!

  • 1 can (796 mls) diced tomatoes
  • 1 lb ground beef
  • 2 medium onions, chopped finely
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 ½ tbsp chili powder
  • ¼ tsp garlic powder
  • ½ tsp sugar
  • ¼ cup ketchup
  • 1 can (540 mls) dark red kidney beans, un-drained
  • 1 can (540 mls) dark red kidney beans, drained

 

  1. In large pot, over medium heat, sauté ground beef, stirring, until red color disappears.
  2. Pour off any fat.
  3. Add chopped onion & chili powder; continue cooking & stirring for about 5 minutes, or until onion is tender.
  4. Add balance of ingredients including the un-drained and drained can of beans to the pot.
  5. Reduce heat to low, simmer slowly, cover and stir occasionally, until thickened and flavours are blended.
  6. Serve with garlic toast or nacho chips.

Makes 6 to 8 servings

Note: This dish is even better when made in a Crock Pot. Follow directions 1 & 2 as outlined above and then place all ingredients including the meat/onions into the Crock Pot. Cook for 8 hours on low heat.

Click here to download the chili recipe (PDF)

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