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PREP TIME: 20 MINS | COOK TIME: 55 MINS | TOTAL TIME: 75 MINS | YIELD: 8 Servings

This is another Southern favourite that you can whip up on any occasion. This creamy and cheesy casserole is loaded with sweet onion flavour that’s to die for! The best part is, you can prep this in minutes and let it bake to perfection.

INGREDIENTS

Casserole Filling:

2 tablespoons unsalted butter
4 large Vidalia onions
3 Eggs
1 cup crumbled Ritz crackers
1 (5 ounces) can evaporate milk
1/2 teaspoon salt
1/8 teaspoon Pepper
1 1/2 cups (6 ounces) shredded cheddar cheese

Crumb Topping:

3 tablespoons unsalted butter, melted
1 cup crumbled Ritz crackers

HOW TO MAKE SOUTHERN VIDALIA ONION CASSEROLE

Step 1: Cut off the root and stem end of the onions. In half, slice the onions from top to bottom, then remove the outer skin. On a cutting board, place the onion halves cut-sides-down. Into about 1/4 to 1/2-inch thickness, chop the onions into slivers.

Step 2: Into a saucepan, place the onions. Pour in enough water to cover the onions. Bring the water to a boil. Once boiling, decrease the heat and simmer for about 8 minutes. Drain well when done.

Step 3: Combine the warm onions with 2 tbsp butter.

Step 4: In a large bowl, heat the eggs and evaporated milk until well blended. Add the warm cooked onions along with the cracker crumbs, and shredded cheese. Season with salt and pepper. Mix well until combined.

Step 5: In a 9 x 13-inch baking dish greased with non-stick cooking spray, place the onion mixture.

Step 6: To make the crumb topping, combine the cracker crumbs with the melted butter. Evenly sprinkle this over the casserole.

Step 7: Place the casserole in a 375 degrees oven and bake for about 45 minutes or until the centre is set and the top is golden brown.

NOTES:

1. For this recipe, you can use other sweet onion varieties like Walla Walla or Texas Spring aside from Vidalias.

2. You can use regular yellow onions if you don’t mind a more pungent onion flavour

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Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Servings: 8

If you have not tried these Tennessee Onions, you are already missing out! This is made with sweet Vidalia onions topped with cheese and herbs for that one of kind onion casserole. Serve this over hamburgers, steak, or as a side dish. Once you taste this exceptional dish, there is no going back! If Vidalia onions are not available, you can make this using any sweet onions you have on hand.

Ingredients

4 tablespoons stick unsalted butter
2-3 whole Vidalia onions or any sweet onion
½ c. Parmesan cheese
1 c. mozzarella Cheese
1 c. sharp cheddar cheese the better quality, the better taste
Fresh oregano or other herbs for garnish
Garlic salt to taste
Pepper to taste

How to make Tennessee Onions

Step 1: Grease a 9 x 13-inch baking dish using a non-stick cooking spray. Preheat the oven to 350 degrees.

Step 2: In 1/4 to 1/2 inch pieces, slice the Vidalia onions, then separate the rings. In the prepared baking dish, lay the rings and sprinkle with about 1 teaspoon garlic salt and half teaspoon pepper.

Step 3: Into pats, cut the butter and put them on top of the onions.

Step 4: Over the onions, spread the cheddar and mozzarella cheese. Top everything with the grated Parmesan cheese.

Step 5: Place the baking dish in the preheated oven and bake the onions for about 30 minutes or until bubbly and the cheese begins to brown.

Step 6: Take the baking dish from the oven and let Tennessee Rings cool for a couple of minutes. Serve garnished with some fresh herbs such as oregano, chives, or thyme. Enjoy!

Notes:

1. These Tennessee Onions are perfect over hamburgers, steak, or as a side dish.

2. Make sure to slice the sweet onions in an even thickness (about half-inch thickness).

3. For this recipe, you can use any sweet onions, but my favourite is Vidalia Onions.

4. For best results, use the best quality cheese.

Nutrition Facts:

Amount Per Serving: Calories 150, Calories from Fat 81, Fat 9g14%, Saturated Fat 5g25%, Cholesterol 30mg10%, Sodium 282mg12%, Potassium 128mg4%, Carbohydrates 6g2%, Sugar 4g4%, Protein 9g18%, Vitamin A 285IU6%, Vitamin C 4mg5%, Calcium 263mg26%, Iron 0.4mg2%

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Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Servings: 8

Mac and cheese are a classic, and it is every family’s favourite!

Ingredients

1/2 c. unsalted butter
1 pound dried elbow pasta
1/2 c. all-purpose flour
2 1/2 c. half and half
1 1/2 c. whole milk
2 c. grated Gruyere cheese divided (measured after grating)
4 c. grated medium sharp cheddar cheese divided (measured after grating)
1/4 teaspoon Paprika
1/2 tablespoon salt
1/2 teaspoon black pepper

How to make Creamy Homemade Baked Mac and Cheese

Step 1: Prepare the oven. Preheat it to 325 degrees F. Ready a 3 quart (9 x 13-inch) baking dish. Grease and set aside.

Step 2: Cook the dried pasta in a large pot of boiling salted water a minute less than the package instructions. Drain the pasta when done and drizzle with a little olive oil.

Step 3: Meanwhile, grate the cheeses and toss them together. Divide the cheese into three piles. About 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Step 4: In a large saucepan, melt the butter over medium heat. Once the butter has melted, sprinkle in the flour and stir until you have a mixture that resembles very wet sand. Cook for about a minute, stirring occasionally. Next, slowly pour in about 2 c. of the milk/half-and-half, stirring until smooth. Gradually pour in the rest of the milk/half-and-half, still stirring until well blended and smooth.

Step 5: Heat the mixture on medium heat, stirring occasionally until thickened.

Step 6: Take the pan off the heat, then stir in the spices and 1 1/2 cups of the cheeses, stirring until smooth and blended. Whisk in another 1 1/2 cups of cheese until melted and smooth.

Step 7: Place the drained pasta and cheese sauce in a large mixing bowl, stirring until incorporated. Into the prepared baking dish, pour half of the pasta mixture and top with 1 1/2 cups of grated cheeses. On top, add the rest of the pasta mixture, then sprinkle with the last 1 1/2 cups of cheese.

Step 8: Place in the preheated oven and bake the mac and cheese for about 15 minutes or until the cheese is bubbly and the top is lightly golden brown.

Tips:

To make this ahead, prep as directed but do not bake. Place in the baking dish and let it cool completely before tightly covering with foil. Keep in the fridge for 1 to 2 days. Once ready to bake, allow the dish to sit on the counter for at least 30 minutes, then bake as directed for about 25 to 35 minutes or until hot and bubbly.

FIVE CHEESE VARIATIONS:

Substitute cheese amounts with the following:
2 c. shredded cheddar cheese
1 c. shredded Colby cheese
1 c. shredded Muenster cheese
1 1/2 c. shredded Gruyere cheese
1/2 c. shredded mozzarella cheese

CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

Bake the mac and cheese for about 20 to 30 minutes at 350 to 375 degrees F. At the end of baking, broil the mac and cheese for about 2 to 5 minutes until crunchy and golden brown.

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Chicken is a staple at home. My kids love chicken, so I have a stash of chicken recipes, and these pan-roasted chicken thighs are my family’s favourite and have been my go-to for years now! The juicy and flavorful meat is to die for! And the best part about this dish is it’s super easy to make using only a few simple, readily available ingredients. The chicken thighs are pan-fried until golden brown and crispy, then bake in the oven with citrus slices for that extra zing! Try this very soon. I promise you’ll love this as we do!

Ingredients

Canola oil for skillet
4 chicken thighs, with bone and skin
Zest of 1 lemon
3 tbsp of fresh rosemary and thyme, mixed and minced
Zest of 1 small orange
1 small orange, sliced
1 lemon, sliced
3 tbsp of unsalted butter, softened
Salt and pepper, to taste

How to make Pan-Roasted Chicken Thighs

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Place the butter, minced herbs, garlic powder, lemon zest, orange zest, and a little salt and pepper in a small bowl. Mix well until combined.

Step 3: Using a paper towel, thoroughly pat the thighs dry.

Step 4: Very carefully lift the skins of the thighs, then spread the herb butter mixture in between the skin and flesh. Sprinkle all sides of the thighs with salt and pepper.

Step 5: Drizzle some canola oil in a hot cast-iron skillet and heat over medium-high heat. Lay the thighs skin-side-down on the hot oil and cook for about 10 minutes until the skin is crispy and golden brown.

Step 6: Flip the thighs and arrange the slices of citrus around. Transfer the skillet to the preheated oven and roast the thighs for approximately 20 to 25 minutes or until the meat is cooked and the juices run clear

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PREP TIME: 20 MINS | COOK TIME: 3 HRS | TOTAL TIME: 3 HRS 20 MINS | SERVINGS: 6 people

Thanksgiving is over, but we can’t get over this Roast Duck! Everyone loved the juicy meat, crispy skin, and the beautiful roasted look (thanks to a simple honey-balsamic glaze) of this crazy delicious roast duck! I am sure to make this again this Holiday!

Ingredients

Roast Duck:

5 garlic cloves chopped
6 pounds whole Pekin duck
1 lemon small or medium, chopped
salt

Glaze:

¼ c. honey
½ c. balsamic vinegar
1 lemon, freshly squeezed juice

How to make Roast Duck

Step 1: If using frozen duck, defrost it in the fridge. Remove the duck from the fridge 30 minutes before cooking (do this once the duck is completely defrosted).

Step 2: Prepare the oven. Preheat it to 350 degrees F.

Step 3: From inside the duck, take the giblets, then rinse the inside and outside of the duck using cold water. Pat the duck dry using paper towels.

Step 4: On your working surface, set the duck and score the skin on the breast in a diamond pattern. Be very careful to only cut the skin without reaching the meat. Using the tip of the knife, poke the fatty parts of the duck. This will ensure the fat is released. Then, generously sprinkle both the inside cavity of the duck and outside with salt.

Step 5: Inside the duck cavity, put 5 chopped garlic cloves and slices of lemon, then fold the duck skin inwards. Using a butcher’s twine, tie the duck legs.

Step 6: On a large roasting pan with a rack, place the bird breast side-up. Place in the preheated oven and roast the duck for about an hour. Flip the duck and continue to roast the other side for another 40 minutes.

Step 7: To a platter, carefully transfer the duck. Then, pour the fat juices into a large heat-proof bowl or container.

Step 8: On a rack in a roasting pan, flip the duck breast again side-up.

Step 9: Whisk a half cup of balsamic vinegar with freshly squeezed juice of 1 lemon in a small bowl. Brush the duck with the balsamic mixture and continue to cook for additional 40 minutes still at 350 degrees F. Make sure to brush the duck with the mixture every 10 minutes.

Step 10: Combine ¼ cup honey with 3 tbsp balsamic vinegar lemon mixture in another small bowl. Brush the duck with this and roast again for 40 minutes more, brushing the duck with the mixture every 10 minutes. If you’d like, you can broil the duck in the last 10 to 15 minutes of cooking. Watch the duck very carefully to ensure it does not burn too much.

Step 11: Take the duck out of the oven once done and allow the duck to sit for about 15 minutes before carefully removing and discarding the lemon from the cavity. Slice and serve. Enjoy!

Nutrition Facts:

Amount per Serving: Calories 2862, Fat 267g 411%, Saturated Fat 89g 556%, Cholesterol 517mg 172%, Sodium 438mg 19%, Potassium 1558mg 45%, Carbohydrates 29g 10%, Fiber 1g 4%, Sugar 23g 26%, Protein 79g 158%, Vitamin A 1145IU 23%, Vitamin C 48.8mg 59%, Calcium 104mg 10%, Iron 17mg 94%

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PREP TIME: 10 MINS | COOK TIME: 35 MINS | TOTAL TIME: 45 MINS | YIELD: 4 Servings

I cannot count how many times this easy-baked boneless pork chops recipe saved me on those days that I’ve got no inspiration for what to cook for dinner. I love how easy, quick, and delicious these pork chops are, even with less work and simple ingredients. I can serve these chops with anything I like, such as roasted potatoes, salad, or roasted vegetables.

This recipe is a must and a keeper! It’s very economical, perfect anytime, incredibly easy, and quick to throw together using seven main ingredients, leftovers are amazing, and you make this using different pork cuts! Yes, this is pretty simple, yet you can easily make this fancier for entertaining or date nights.

INGREDIENTS

2-3 tbsp extra virgin olive oil
3-4 garlic cloves sliced
8 boneless pork chops count 2/person
1 medium onion sliced julienne
1 tsp dried rosemary
1 tsp dried thyme
1 1/2 c. red wine your preference
1 tsp salt
1 tsp fresh ground pepper

HOW TO MAKE EASY BAKED BONELESS PORK CHOPS

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: On a 9 x 13-inch baking pan, lay the pork chops and generously sprinkle them with salt, pepper, thyme, and rosemary.

Step 3: Toss the sliced onion with the meat. In half, chop the garlic cloves and add them to the meat. Now, drizzle with oil and pour over the red wine.

Step 4: Tightly tent the baking dish with aluminium foil. Place in the preheated oven and bake the pork chops for approximately 25 to 30 minutes. Uncover and continue to bake for an additional 5 to 10 minutes. The pork chops are done once their internal temperature reached 145 degrees F.

Step 5: Remove from the oven when done and serve the pork chops right away with your preferred side dish such as roasted potatoes, salad, or roasted vegetables.

NUTRITION FACTS:

YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 810TOTAL FAT: 48gSATURATED FAT: 15gTRANS FAT: 0gUNSATURATED FAT: 31gCHOLESTEROL: 206mgSODIUM: 770mgCARBOHYDRATES: 6gFIBER: 1gSUGAR: 2gPROTEIN: 74g

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Prep Time: 8 mins | Cook Time: 10 mins | Servings: 4

This recipe is super easy and quick to throw together. Simple Salisbury Steak is made with pantry essentials and ready in no time, making this perfect for busy or lazy days. Serve these mashed potatoes or your favourite vegetables for a simple, very comforting meal that your entire family will love and enjoy!

If you are looking for a meal that is inexpensive yet delicious, this simple Salisbury Steak is excellent! This has been one of my go-to and favourite weeknight dinners as I can easily and quickly whip this up any time or day. For this recipe, you can make homemade gravy instead of using a packet of ready mix gravy. This is so good even your pickiest eaters will devour this amazing Salisbury steak!

Ingredients

Patties:

2 teaspoons Ketchup
1 teaspoon Mustard
1 pound Lean Ground Beef
1/3 c. Bread Crumbs
1 teaspoon Worcestershire
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder

Gravy:

1 teaspoon Ketchup
2 c. hot Water
1/2 teaspoon Worcestershire
2 packets Brown Gravy Mix

How to make Simple Salisbury Steak

Step 1: In a large bowl, combine the patties ingredients (ketchup, mustard, lean ground beef, bread crumbs, Worcestershire, onion powder, and garlic powder). Using your hands, massage the mixture until everything is mixed.

Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Once the oil is hot, add the patties to the skillet and cook both sides until no longer pink. Then, adjust the heat to low.

Step 3: Combine the gravy mix and water until well incorporated. Stir in the ketchup and Worcestershire until well blended. Pour this over the patties in the skillet and simmer until the gravy is warm and has thickened.

Note:

For this recipe, use lean ground beef for best results. You can also make homemade gravy if desired.

Nutrition Facts:

Calories: 200kcal | Carbohydrates: 8g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 217mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 13IU | Calcium: 30mg | Iron: 3mg

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Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 4 SERVINGS

Enjoy a classic and hearty meal any time and day with this easy Salisbury Steak with Mushroom-Onion Gravy. Super savoury and the best steak you’ll ever have!

INGREDIENTS

STEAK:

1 tbsp (15 ml) cooking oil, for searing beef patties
1 lb (454 grams) ground beef
1 large (1) egg
1/2 tsp (2.5 ml) garlic salt
1 tsp (5 ml) onion powder
1/4 c. (30 grams) breadcrumbs
1/2 tsp (2.5 ml) mustard powder
2 tsp (10 ml) Worcestershire sauce
1/4 tsp (1.25 ml) kosher salt
lots fresh ground black pepper, or to taste

MUSHROOM GRAVY:

1 medium onion, sliced
8 oz. (227 grams) mushrooms, sliced
3 tbsp (30 grams) butter
2 cloves (2 cloves) garlic, minced
3 c. (720 ml) broth (beef, chicken, or vegetable)
1/4-1/2 c. (30-60 grams) flour, depending on how thick you like your gravy
black pepper to taste
kosher salt or sea salt, or to taste

HOW TO MAKE THE BEST SALISBURY STEAK RECIPE WITH MUSHROOM-ONION GRAVY

Step 1: Combine the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper) in a large bowl until just combined. Form the mixture into 4 oval patties.

Step 2: Heat the oil in a large pan over medium-high heat. Add the patties to the hot oil and cook for approximately 1 minute on each side. Set the patties aside when done.

Step 3: Add the mushrooms and onion in the same pan with the juices and cook over medium-high heat for about 10 minutes until the onions are golden and the excess liquid from the mushroom has evaporated. Add the garlic and butter. Continue to cook for a minute more.

Step 4: To the pan, stir in the flour. Cook and stir until the lumps are gone. Pour in about half to a cup beef stock, stirring until combined.

Step 5: Adjust the heat to high, then gradually pour in the rest of the broth. Stir well until incorporated. To taste, season with salt and pepper.

Step 6: Decrease the heat to low once the gravy begins to boil. Let the mixture simmer for about 5 to 10 minutes, stirring often until the gravy begins to thicken. Return the Salisbury steak patties to the pan and cook along with the gravy for another 5 to 10 minutes until the patties are cooked to your desired doneness. Make sure to stir the gravy often around the steaks. If desired, season with seasoning and more salt and pepper.

Step 7: Remove from the heat when done and serve the steaks right away topped with the mushroom sauce, over rice, pasta, or mashed potatoes.

Nutrition Facts:

Calories: 480kcal, carbohydrates: 19g, protein: 25g, fat: 33g, saturated fat: 13g, cholesterol: 142mg, sodium: 1373mg, potassium: 581mg, fiber: 1g, sugar: 4g, vitamin a: 620IU, vitamin c: 4mg, calcium: 52mg, iron: 3.6mg

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PREP TIME: 15 MINS | COOK TIME: 15 MINS | TOTAL TIME: 30 MINS | SERVINGS: 3

This Teriyaki Beef Stir Fry is super easy and quick to throw together using your favourite veggies. It’s a hearty weeknight meal perfect for busy days. Serve this with hot steamed rice for a simple and filling meal any time or day!

Ingredients

Stir Fry:

1 tbsp extra-virgin olive oil divided
1 lb sirloin steak cut into thin, bite-sized pieces
½ tsp ground black pepper
1 tbsp low-sodium soy sauce
3 c. chopped mixed vegetables of choice such as broccoli, snap peas, or carrots
1 red bell pepper cored and cut into thin slices
3 medium green onions finely chopped; divided
1 8-oz. can sliced water chestnuts drained
Prepared brown rice quinoa, noodles, or cauliflower rice — for serving
1 tbsp sesame seeds optional

Teriyaki Sauce:

1 tbsp minced garlic
1/3 c. low-sodium soy sauce
¼ c. water
1 tbsp rice vinegar
1 tbsp minced ginger
3 tbsp pure maple syrup
1 tbsp cornstarch
1/4 tsp red pepper flakes plus additional to taste

How to make Teriyaki Beef Stir Fry

Step 1: In a bowl, place the beef, 1 tbsp soy sauce, and black pepper. Toss to coat the beef and leave to marinade.

Step 2: To make the sauce, combine the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch in a medium mixing bowl or large measuring cup. Set aside.

Step 3: Heat half tbsp oil in a large, deep saute pan or wok over medium-high heat. Add the beef to the hot oil and cook for about 4 minutes or until all sides are browned and cooked through. Transfer the beef and the juices collected in the skillet to a plate. Set aside.

Step 4: To the same pan, heat the rest of the half tbsp oil. Once the oil is hot, add the bell pepper and the other veggies to the pan and cook for approximately 4 minutes or until slightly tender and browned.

Step 5: Add the water chestnuts to the pan once the veggies are ready. Place the beef and juices in the pan, pour in the sauce, and toss to coat. Allow the sauce to simmer for about 3 to 4 minutes until the beef has thickened and warm. Add about half of the green onions and stir.

Step 6: Serve right away garnished with sesame seeds and the rest of the green onions. If desired, add a little more red pepper flakes and/or soy sauce. Enjoy!

Notes:

1. In an airtight storage container, place the leftovers and keep them in the fridge for up to 3 days.

2. Heat the beef and veggies gently in a wok over medium-low heat. Or in the microwave.

3. In an airtight freezer-safe storage container, place the beef and veggies and freeze for up to 3 months. Before reheating, thaw in the fridge overnight.

Nutrition Facts:

SERVING: 1(of 3); about 1 2/3 cup of stir fry per serving (without rice), CALORIES: 436kcal, CARBOHYDRATES: 40g, PROTEIN: 39g, FAT: 14g, SATURATED FAT: 3g, CHOLESTEROL: 92mg, POTASSIUM: 1119mg, FIBER: 6g, SUGAR: 18g, VITAMIN A: 1978IU, VITAMIN C: 136mg, CALCIUM: 151mg, IRON: 5mg

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