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Prep Time: 15 mins | Cook time: 25 mins | Total time: 40 mins | Yield: 4

This is a savoury and very comforting bowl of Steak and Ale Soup with Mushrooms. It’s filled with tender ribeye steak and a little hint of Ale to cosy up in chilly weather.

Ingredients

2 tbsp butter
2 tbsp avocado (or olive) oil
2 rib-eye steaks (about 1 lb each), trimmed of excess fat and cubed
4 tbsp flour, divided use
2 small white onions, quartered and sliced
16 oz. (1 pound) sliced mushrooms
4 cloves garlic, pressed through a garlic press
1 tsp Italian seasoning
6 c. beef stock
1 c. ale (I used “Fat Tire” amber ale)
1 tsp fresh thyme leaves
1 tbsp chopped flat-leaf parsley
Salt
Black pepper

How to make Steak and Ale Soup with Mushrooms

Step 1: To a large bowl, add the cubed steak and sprinkle with a few tsp of salt and black pepper. Sprinkle with 2 tbsp flour and toss to coat.

Step 2: Melt the butter and heat the oil in a large soup pot over medium-high heat. Add the steak cubes to the pot once the butter has melted and the oil is super hot. Cook for about 3 minutes on all sides, then remove from the pot when done. The steak should be rare inside with a little colour on the outside. Set the steak aside.

Step 3: If needed, drizzle more oil into the pot. Add the onions and mushrooms, then season with salt and pepper. Saute the onions and mushrooms for approximately 12 minutes or so until lightly golden.

Step 4: Add the garlic to the pot and stir until fragrant. Then, stir in the Italian seasoning before adding in a cup of ale. Vigorously simmer for about minutes or until it is reduced and slightly thickened.

Step 5: To the pot, sprinkle the rest of the 2 tbsp of flour and whisk to blend. Then, add the hot beef stock, stir and simmer over medium heat for approximately 20 to 22 minutes, uncovered until the mixture has slightly reduced.

Step 6: Turn the heat off and add the browned steak back into the pot with its juices. Let the soup sit for approximately 5 minutes or so before serving to allow the steak to cook through a little in the heat of the soup. We want the steak to stay tender-medium-rare to medium. Avoid overcooking the steak.

Step 7: When done, garnish with parsley and thyme, then ladle into bowls. Serve with some crusty bread and a cold ale. Enjoy!

Tips:

1. I opt to use ribeye even though it can be pricey because nothing can beat the tender and juicy ribeye steak with an amazing flavour. But you can substitute it with sirloin or New York strip steak. Just be careful not to overcook it when searing.

2. For this recipe, I use button mushrooms but feel free to use any varieties such as sub crimini, shiitake, or even a combination of your preferred mushrooms.

3. In this recipe, I use a full cup of ale. Make sure to use good quality of ale for best results.

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Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 8

All it takes is thirty minutes to make this easy Homemade White Chicken Chili. A comforting, very satisfying hearty, healthy, and packed with flavour chilli with tender chicken to cosy up on chilly nights.

INGREDIENTS

3 tbsp olive oil
32 oz. (4 c.) low-sodium chicken broth
3 c. sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)
1 large jalapeno pepper (about 4 to 5” long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
7 to 8 oz. canned green chiles, don’t drain (I used mild heat)
4 garlic cloves, peeled and finely minced
4 c. shredded cooked chicken (use about 1 whole store-bought rotisserie chicken to save time; or roast or cook your chicken in a skillet)
two 15-oz. cans of cannellini beans, drained and rinsed (check below about blending 1 c. of the beans with a splash of chicken broth or water)
1 tbsp lime juice
1 tbsp cumin
1 tsp dried oregano
1/3 c. fresh cilantro leaves, finely minced
1/2 tsp red chilli flakes
1/4 tsp cayenne pepper, optional and to taste
tortilla strips, chips, crackers, diced avocado, shredded cheese, and/or sour cream; all are optional for garnishing
1 tsp salt, or to taste
1 tsp black pepper

How to make Easy 30-Minute Homemade White Chicken Chili

Step 1: Add the olive oil to a large Dutch oven or stockpot over medium-high heat until warm. Once the oil is hot, add the onion, jalapeno, and green chilis to the pot and saute for approximately 7 minutes or until the veggies are soft, stirring occasionally. Then, add the garlic and continue to saute for another minute or two. Again stirring often.

Step 2: To make the blended bean mixture, blend a cup of beans with a splash of chicken broth or water to a food processor or blender and process until smooth and the mixture is thick. To the pot, add the chicken broth, chicken, cannellini beans including whole beans and blended bean mixture along with the whole beans, lime juice, cumin, oregano, salt, pepper, red chilli flakes, optional cayenne pepper. Bring the mixture to a gentle boil for about 7 to 10 minutes. You can add a cup of water if you prefer a thinner consistency and adjust the salt and seasonings accordingly. Or boil a bit longer to reduce the chilli until you reached your desired thickness. Then, add the cilantro and boil for a minute more.

Step 3: At this point, you can make the necessary seasoning adjustments depending on your preference. You can add more salt, pepper, cumin, cayenne, lime juice, etc.

Step 4: Into bowls, ladle the chilli when done, and garnish with tortilla strips, chips, crackers, avocado, cheese, and/or sour cream if desired. Serve the chilli right away. Enjoy!

NOTE:

Store the chilli in the fridge in an airtight container for up to 5 to 7 days or in the freezer for up to 6 months.

NUTRITION FACTS:

YIELD: 8, SERVING SIZE: 1
Amount Per Serving: CALORIES: 604 | TOTAL FAT: 24g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 15g | CHOLESTEROL: 88mg | SODIUM: 4395mg | CARBOHYDRATES: 64g | FIBER: 13g | SUGAR: 19g | PROTEIN: 40g

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PREP TIME: 5 MINS | COOK TIME: 15 MINS | YIELD: 2 – 3 servings

Easily make this restaurant-quality meal in twenty minutes or less! Incredibly tender Gnocchi coated in deliciously amazing bacon, cream, and Parmesan sauce with loads of flavour from the tomatoes and fresh basil. My favourite weeknight meal that’s ready in minutes!

INGREDIENTS

1 tbsp butter
1 lb (450grams) gnocchi
4 strips of bacon
1 large tomato, diced
2 shallots or 1 small red onion, minced
2 or 3 clover garlic, minced
1/2 c. heavy cream
3/4 c. vegetable or chicken stock
1/2 c. Parmesan, grated
2 c. fresh spinach
1/4 c. basil leaves, for garnish
1 tsp red chilli pepper flakes to taste, optional
1 tsp Italian seasoning
1/2 tsp salt and fresh cracked pepper

How to make Potato Gnocchi in Bacon Spinach Cream Sauce

Step 1: Cook the gnocchi in a large pot of boiling water until they float to the surface. Immediately drain the gnocchi and set them aside, uncovered.

Step 2: In a skillet, saute the bacon until crisp. When done, transfer to a plate and discard the excess grease, keeping just the browned bits.

Step 3: Saute the minced shallot or onion and garlic in the same skillet with a tbsp butter over medium heat until aromatic. Then, add the gnocchi and gently cook for about 5 minutes until all sides are browned. Sprinkle lightly with Italian seasoning, salt and pepper, and (if using) red crushed chilli pepper.

Step 4: To the skillet, add the diced tomato. Continue to cook for a minute more before stirring in the chicken or vegetable stock. Now, bring the sauce to a low boil, then simmer for approximately 1 to 2 minutes. Then, add the grated Parmesan and cook further, stirring until smooth. This takes an additional minute.

Step 5: Once the sauce is smooth, stir in the spinach and allow it to wilt. Return the bacon to the skillet and adjust the seasoning according to taste. Garnish with basil leaves and grated Parmesan. Serve right away. Enjoy!

Nutrition Facts:

Energy 3804.54 cal | Fat 349.77 g | Protein 138.19 g | Carbs 23.23 g | Saturated Fat 123.4 g | Polyunsat Fat 52.14 g | Monounsat Fat 146.25 g | Sugar 8.22 g | Cholesterol 643.07 mg | Sodium 7937.03 mg | Potassium 3090.81 mg | Fiber 9.31 g

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Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Servings: 4

I am constantly looking for ways to serve fun, diverse meals at home. I Have the pickiest eaters, so every day is a struggle to make them eat healthy and home-cooked. Our menu is different every week. I get to cook the same dish if and only if they approved it. And one of the few meals that captured their hearts is these perfectly browned and tender pan-fried potatoes combined with caramelized onions. It’s a simple side perfect with either chicken, pork, or beef.

Ingredients

4 tablespoons butter
2 medium yellow onions, sliced thinly, lengthwise
to 3/8 to 1/2-inch thick slabs
2 cloves garlic, minced
1 1/2 pounds Yukon gold potatoes, peeled and sliced
2 tablespoons fresh chopped parsley
salt and pepper

How to make Pan Fried Potatoes and Onions-Lyonnaise Potatoes

Step 1: In a large skillet, melt the butter over medium-high heat. In a single layer in the skillet, carefully add the potatoes. To taste, season with salt and pepper.

Step 2: Turn and rotate the potatoes in the skillet using a pair of tongs for about 15 to 20 minutes to brown the entire slabs. Note that the cooking time varies depending on the heat of your stove.

Step 3: Adjust the heat to low, then add the sliced onions to the skillet. Lightly salt the onions and stir them into the potatoes. Put the lid on and cook for about 10 minutes until the onions have softened and begun to brown. Every 2 minutes while cooking remove the cover and stir the onions and potatoes.

Step 4: To the onion and potatoes, add the minced garlic. Stir and cook for another 2 minutes. When done, remove from the heat. Garnish with some chopped parsley and serve hot. Enjoy!

Note:

The key is rotating the potatoes with tongs to brown them all. This will also work if you have too many potatoes in the skillet in a single layer.

Nutrition Info:

Calories: 251kcal

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PREP TIME: 15 MINS | TOTAL TIME: 30 MINS | YIELDS: 4 SERVINGS

If you are a big fan of beef and broccoli, you might love or hate this version. I often faced the dilemma of convincing people that this broccoli-free version of their fave stir fry is as good if not better. For this dish, I used both red and green bell peppers which makes this pepper steak so dang beautiful! But feel free to use any colours you’d like. If you prefer it spicy, simply toss in some jalapenos.

This Best-Ever Pepper Steak is an easy and fast meal to make. Serve this with rice for a delicious, complete meal that’s ready on the table in less than thirty minutes!

INGREDIENTS

1 pound flank steak, thinly sliced against the grain
1/4 cup low-sodium soy sauce
2 tablespoons vegetable oil, divided
2 tablespoons rice wine vinegar
4 teaspoons packed brown sugar
1 tablespoon cornstarch
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1 tablespoon freshly minced ginger
Kosher salt
Freshly ground black pepper
Cooked white rice, for serving

How to make Best-Ever Pepper Steak

Step 1: To make the sauce, place the soy sauce, vinegar, sugar, and cornstarch in a medium bowl. Whisk well until combined, then set aside.

Step 2: Heat 1 tbsp oil in a large skillet over high heat. Once the oil is shimmering, add the flank steak to the skillet. Sprinkle with salt and cook for approximately 8 minutes until completely seared on both sides. When done, transfer the steak to a plate.

Step 3: To the skillet, add the rest of the 1 tbsp oil. Add the green bell peppers and cook for approximately 4 minutes until tender. Now, add the garlic and ginger and continue to cook until aromatic, stirring.

Step 4: Place the beef back to the skillet, then pour over the sauce. Cook for additional 2 minutes, stirring until the sauce is glossy.

Step 5: When done, remove from the heat and serve the pepper steak with rice. Enjoy!

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Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 50 mins | Servings: 8

Welcome to another skillet wonder. A certified family favourite with deliciously tender, flavorful chicken thighs nestled in an addictive silky, smooth sauce. Serve this amazing Herb Roasted Chicken Thighs with your fave roasted vegetables, mashed potatoes, or rice for a filling meal that everyone around the table will devour!

Ingredients

3 pounds chicken thighs bone-in, skin-on
1 tablespoon olive oil
2 tablespoons butter
Salt and pepper
Italian seasoning (divided)
1 medium onion diced
3 garlic cloves chopped
3-4 thyme sprigs (leaves only)
½ c. white wine
1 c. chicken stock
½ c. heavy cream
1 tablespoon flour for thickening the sauce
Salt and pepper to taste

How to make Herb Roasted Chicken Thighs in Creamy White Wine Sauce

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

Step 2: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Using salt, pepper, and Italian seasoning, season the chicken thighs.

Step 3: For about 4 to 5 minutes, cook the chicken thighs skin-side-down over medium-high heat until they browned. Turn the chicken and cook the other side for additional 4 minutes. When done, remove the chicken from the skillet and set it aside.

Step 4: In the pan, melt 2 tbsp butter. Add the onion and saute for about 3 to 4 minutes until browned. Now, add the chopped garlic along with thyme and 1 tsp Italian seasoning and continue to cook for a minute more.

Step 5: In the pan, add 1 tbsp flour and cook in the oil for only 1 minute until no longer white. Gradually pour in the wine, adjusting the heat to high and cooking for a couple of minutes more.

Step 6: Add the chicken stock and heavy cream, then stir. Cook further until the sauce has slightly reduced. This takes another 5 minutes. To taste, season with salt and pepper.

Step 7: Nestle the chicken thighs to the sauce in the pan. Transfer the pan into the preheated oven and bake for about 35 minutes, uncovered.

Step 8: Remove the pan from the oven when the time is up to check if the chicken thighs are done. To serve, garnish with fresh thyme and enjoy with roasted vegetables, mashed potatoes, or rice.

Nutrition Facts:

Amount Per Serving: Calories 500 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 13g81% | Cholesterol 195mg65% | Sodium 497mg22% | Potassium 426mg12% | Carbohydrates 5g2% | Sugar 1g1% | Protein 29g58% | Vitamin A 460IU9% | Vitamin C 2mg2% | Calcium 39mg4%

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