Chicken in Onion Gravy

I don't know if it's a rule or anything but mashed potatoes should always be served with gravy! This chicken recipe makes an awesome gravy for smothering both the chicken and mashed potatoes in!

Ingredients:

3 bone-in chicken legs

2 tsps olive oil

1 tsp smoked paprika

1 tsp thyme

1 tsp onion powder

1 tsp garlic powder

1/4 tsp black pepper

1/2 tsp turmeric

 

Gravy:

4 tbsps flour

2 cups beef broth

2 tbsps dry onion soup mix

1 onion, thinly sliced

 

Preheat the oven to 400°F

Mix the smoked paprika, thyme, onion powder, garlic powder, black pepper and turmeric together in a bowl. Spray a 13 X 9" baking dish with oil and place the chicken legs in skin side up without overlapping. Rub olive oil on the legs then sprinkle with the seasoning mix. Whisk the flour with 1/2 cup broth then add the remaining broth and dry onion soup mix. Pour around the chicken and add the onion slices.

Bake in the 400°F oven uncovered for 45-50 minutes or until the internal temperature of the chicken reads 165°F.

Plate the chicken then stir the gravy and serve over both the chicken and the mashed potatoes making a "compulsory" mashed potato and gravy volcano!

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Bag Closure Hack

This is so simple and yes, it works! Actually had a "duh!" moment when I saw it!

Just cut a notch out of the top of your plastic food bag, pour out what you need, then take the two side tabs left on either side of the notch and tie them together.

 You're welcome 😊

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Mexican Shepherd's Pie

Give this spicy twist on a classic comfort food a try! You can even add more spice or a chopped banana or jalapeño pepper for more heat 🔥 

Ingredients:

4 oz Mexican link sausage (remove meat from casings) 

1 lb ground beef

1 lb potatoes

1/3 cup cream cheese

1 tbsp butter

1/4 cup cream corn

1/2 cup kernel corn

1/2 bell pepper, diced

 1 small onion, diced

1 1/2 tbsps chili powder

2 tsps cumin powder

1/4 tsp cayenne powder

1 tsp garlic powder

1/2 cup shredded Monterey Jack or cheddar cheese

sprinkle smoked paprika

 

Peel the potatoes and cut into chunks. Boil in water until tender then drain and mash with cream cheese and butter. You should have about 3 1/2 - 4 cups of mashed potatoes. Set aside.

In a large skillet brown the ground beef and sausage meat "smooshing" it with the back of a spoon for about 10 minutes. Add the onion and bell pepper along with the chili, cumin, cayenne and garlic. Cook for 5 minutes.

Spray an 8" baking dish with cooking oil and add the meat layer. Mix the cream corn and kernel corn together and spoon over the meat.

 

Dollop the mashed potatoes on top and spread evenly. Top with shredded cheese and sprinkle with some smoked paprika.

Bake at 350°F for 45 minutes or until nice and golden.

Serves 4

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Giardiniera - Italian Pickled Vegetables

Here's a crunchy medley of fresh vegetables that can be whipped up in no time! Serve as an antipasto or chop it up to add to your salami and proscuitto sandwich!

Ingredients:

2 1/2 cups bite sized cauliflower florets

1/2 yellow or orange bell pepper, cut in 1/2-3/4" cubes

1/2 red bell pepper, cut in 1/2-3/4" cubes

3 oz green beans, cut in 1-1 1/2" pieces

1 celery stalk, cut in 1/2" slices

1 medium carrot, peeled and cut in 1/4-1/2" slices

add a jalapeño if you like a bit of heat

1/2 tsp red pepper flakes

1 tsp black peppercorns

2 bay leaves

3 tsps coarse salt

1 tbsp white sugar

1 1/3 cups water

1 1/3 cups white wine vinegar

 

First, sterilize the jars and lids. Place a piece of cutlery in each jar then pour boiling water in. The cutlery stops the glass from cracking. Set the lids in a shallow bowl. When ready to seal the jars pour boiling water in the bowl to cover the lids then remove with tongs to use.

 

In a saucepan add the ingredients for the brine... the coarse salt, white sugar, water and white wine vinegar. Bring just to a boil to dissolve the sugar. Press the vegetables into the jars. Mix the seasonings and divide into the jars, placing a bay leaf in each. Pour the hot pickling brine in using a funnel. Not like I tried here when some of it missed the jar!!

 

Place the warm lids on to seal. Cool on counter for 24 hours then refrigerate at least another 24 hours or best to wait 1 week.

You can serve it with a drizzle of olive oil.

Makes about 2 - 500ml jars

Adaped from: itsnotcomplicatedrecipes.com

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Peeps Easter Cookies

Easy, gooey Easter treats and just 3 ingredients!

Ingredients:

16.5 oz (468g) tube of sugar cookie dough

8-10 marshmallow peeps

coloured sprinkles

Spray an 8 X 8" square baking pan with cooking oil and preheat oven to 350°F. Divide the cookie dough and press just a little more than half into the bottom of the pan. Add sprinkles and sit the peeps on top. Add the remaining cookie dough in blobs between the peeps and add more sprinkles.

Bake for 8 minutes. Spray a silicone spatula with oil and swirl it through the peeps without going through to the cookie bottom. Return the pan to the oven for 12 minutes. Then cool before refrigerating for 1 hour. Once cold cut into squares.

Makes 16 squares.

Store in refrigerator.

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Deluxe Homemade Hamburger Helper

This deluxe hamburger helper features lean ground beef and lots of veggies, without a bunch of things you can't pronounce like what's in the packaged stuff.

Ingredients:

2 cups egg noodles

1 lb lean ground beef

1 medium onion, chopped or sliced

1/2 red bell pepper cubed

3 tsps minced garlic

2 cups (6 oz) fresh green beans, cut in half

1 tbsp worcestershire sauce

1/4 tsp oregano

1/4 cup flour

2 cups beef broth

black pepper to taste

1 1/2 tsps white truffle oil (optional)

 

Start cooking the egg noodles as per package directions.

Now, on medium high heat brown the beef for 5-7  minutes, breaking it up as it cooks. There may still be a small amount of pink showing when you add the onion, bell pepper and green beans. Cover and cook on medium 8-10 minutes. The meat should now be cooked through. Add the garlic, worcestershire, oregano and black pepper. Make a well in the center and add 1 cup broth whisking in the flour.

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Add the rest of the broth and stir together, cooking for 10 minutes or until slightly thickened. Drain the cooked noodles and add to the pan stirring to coat.

Remove from heat, and if using, stir in the truffle oil.

Serves 4

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Donair Chicken Drumsticks

Juicy, tender chicken drumsticks marinated in a simple and sweet donair sauce. You can make the donair sauce below or if you have sauce leftover from your donair use that.

Ingredients:

16 chicken drumsticks

garlic powder, oregano and ground coriander to taste

1/2 - 3/4 cup broth or water

 

Donair sauce:

1 can sweetened condensed milk

1/3 cup white vinegar

1 tsp garlic powder

1/8 tsp salt

 

Place drumsticks in two 13 X 9" baking dishes.

Mix the donair sauce ingredients together and slather over the chicken. Sprinkle a good amount of seasoning over top. Refrigerate for about 8 hours to give the flavours time to marinate through the meat. Bake in a convection oven at 425°F for 35-40 minutes or until the internal temperature reads 175°F. Pour the broth or water into the dish with about 5-10 minutes remaining in the cooking time.

Before serving, toss the drumsticks over in the pan to coat with the sweet sticky sauce.

Serves 8

Recipe for donair:

https://www.hotandcoldrunningmom.ca/2024/03/halifax-donair-and-donair-pizza.html

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