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The Domestic Reporter

Former CTV reporter Jill Macyshon

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📌JUST POSTED the easiest appetizer menu for the holidays! https://www.domesticreporter.ca/post/easy-holiday-appetizers?utm_campaign=10c7fde2-8230-4292-84b4-e31d04d1dc70&utm_source=so&utm_medium=mail #holidays #appetizer

📌JUST POSTED the easiest appetizer menu for the holidays! https://www.domesticreporter.ca/post/easy-holiday-appetizers?utm_campaign=10c7fde2-8230-4292-84b4-e31d04d1dc70&utm_source=so&utm_medium=mail #holidays #appetizer

#Eggnog Cinnamon Buns hot out of the oven! Find the recipe @domesticreporter and domesticreporter.ca #holidaybaking

#Eggnog Cinnamon Buns hot out of the oven! Find the recipe @domesticreporter and domesticreporter.ca #holidaybaking

Dough prep for Eggnog Cinnamon Buns 🎄 Find the recipe at Domesticreporter.ca #christmasbaking #cinnamonbuns

Dough prep for Eggnog Cinnamon Buns 🎄 Find the recipe at Domesticreporter.ca #christmasbaking #cinnamonbuns

Easy Reindeer Rice Krispies Treats are no-bake, simple and fun. See the @domesticreporter blog for the recipe. #holidaybaking #easyrecipe

Easy Reindeer Rice Krispies Treats are no-bake, simple and fun. See the @domesticreporter blog for the recipe. #holidaybaking #easyrecipe

I didn’t have the roasted red pepper today, but this was still delicious. If you haven’t tried these brussels spouts you’re missing out. And don’t forget the lime crema! https://www.domesticreporter.ca/post/brussels-sprouts-with-parmesan-and-bacon-just-like-original-joe-s

I didn’t have the roasted red pepper today, but this was still delicious. If you haven’t tried these brussels spouts you’re missing out. And don’t forget the lime crema! https://www.domesticreporter.ca/post/brussels-sprouts-with-parmesan-and-bacon-just-like-original-joe-s

It’s that time of year again. If you haven’t indulged in my Auntie Gail’s recipe, are you even a cheesecake fan? https://www.domesticreporter.ca/post/auntie-gail-s-pumpkin-cheesecake-with-a-secret-ingredient

It’s that time of year again. If you haven’t indulged in my Auntie Gail’s recipe, are you even a cheesecake fan? https://www.domesticreporter.ca/post/auntie-gail-s-pumpkin-cheesecake-with-a-secret-ingredient

Easy Cheeseburger Sliders #easymeals #sliders🍔
Ingredients
2 lbs lean ground beef
1/2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder (divided)
1/2 large yellow onion, finely diced
1/4 cup Nando’s Perinaise or regular mayonnaise
8 slices cheddar cheese
3/4 cup cheddar, shredded
24 dinner rolls, (or use 2 packs of 12)
2 Tbsp unsalted butter, melted
1 Tbsp sesame seeds (optional)

Instructions
Preheat oven to 350˚F
Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add 2 lbs ground beef . Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Add diced onion. Sautee over medium/high heat, breaking up the beef and cook just until cooked through. Remove from heat.
Spoon off and discard excess fat. Stir 1/4 cup Nando’s Perinaise (or mayo) into the ground beef
Cut buns in half. Place bottom half of dinner rolls on prepared baking sheet or line with parchment paper to prevent sticking. Add cheese slices to cover halved buns. Spread ground beef mixture evenly over the sliced cheese. Cover the ground beef with 3/4 cup of shredded cheddar.
Melt 2 tbsps of butter, mix in 1 tsp of garlic powder.
Place the top of buns, cut-side down, over the burgers. Brush tops with the butter mixture and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.

*If you are preparing the sliders in advance and refrigerating, save the butter/Sesame topping until right before you bake.

ENJOY!!

Easy Cheeseburger Sliders #easymeals #sliders🍔
Ingredients
2 lbs lean ground beef
1/2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder (divided)
1/2 large yellow onion, finely diced
1/4 cup Nando’s Perinaise or regular mayonnaise
8 slices cheddar cheese
3/4 cup cheddar, shredded
24 dinner rolls, (or use 2 packs of 12)
2 Tbsp unsalted butter, melted
1 Tbsp sesame seeds (optional)

Instructions
Preheat oven to 350˚F
Place a large skillet over medium/high heat with 1/2 Tbsp olive oil. Add 2 lbs ground beef . Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Add diced onion. Sautee over medium/high heat, breaking up the beef and cook just until cooked through. Remove from heat.
Spoon off and discard excess fat. Stir 1/4 cup Nando’s Perinaise (or mayo) into the ground beef
Cut buns in half. Place bottom half of dinner rolls on prepared baking sheet or line with parchment paper to prevent sticking. Add cheese slices to cover halved buns. Spread ground beef mixture evenly over the sliced cheese. Cover the ground beef with 3/4 cup of shredded cheddar.
Melt 2 tbsps of butter, mix in 1 tsp of garlic powder.
Place the top of buns, cut-side down, over the burgers. Brush tops with the butter mixture and immediately sprinkle tops with sesame seeds. Bake at 350˚F for 12-15 minutes, or until cheese is melted and tops are golden brown.

*If you are preparing the sliders in advance and refrigerating, save the butter/Sesame topping until right before you bake.

ENJOY!!

Canada Day at the Lake and the Best Buffalo Chicken Dip 🦬🐓 is a favourite. Ingredients
2 cups of cooked chicken shredded or cut into small pieces (a rotisserie chicken from the deli at your local grocery store works great for this recipe)
¾ cup hot pepper sauce (such as Frank’s RedHot)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 ½ cups shredded Cheddar cheese (divided)
Serve with
1 bunch celery, cut into 4-inch pieces
A handful of mini carrots
A handful of cherry tomatoes
1 (8 ounce) box your favourite crackers
Hint of Lime flavoured tortilla chips (These go great with this recipe!)

Directions
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

Mix in 1/2 of the Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

Store in fridge until ready to serve

Bake in 350F degree oven covered for 20-25 mins until dip is bubbly and cheese is melted.

Canada Day at the Lake and the Best Buffalo Chicken Dip 🦬🐓 is a favourite. Ingredients
2 cups of cooked chicken shredded or cut into small pieces (a rotisserie chicken from the deli at your local grocery store works great for this recipe)
¾ cup hot pepper sauce (such as Frank’s RedHot)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
1 ½ cups shredded Cheddar cheese (divided)
Serve with
1 bunch celery, cut into 4-inch pieces
A handful of mini carrots
A handful of cherry tomatoes
1 (8 ounce) box your favourite crackers
Hint of Lime flavoured tortilla chips (These go great with this recipe!)

Directions
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

Mix in 1/2 of the Cheddar cheese and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

Store in fridge until ready to serve

Bake in 350F degree oven covered for 20-25 mins until dip is bubbly and cheese is melted.

No-Bake Haystack Cookies
22-24 cookies
Prep time:10 minutes

Ingredients
2 cups sugar
½ cup milk
½ cup unsalted, butter
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 cups quick cooking oats
1 ½ cups coconut

Instructions
In a medium-sized pot on medium heat, let your butter melt (watch carefully)
Add the sugar, cocoa powder, milk, and salt. Stir until mixture starts to bubble on a low boil, now reduce heat to low.
Add quick cooking oats and coconut. Stir again. Turn off element.
With two spoons scoop up the warm mixture and drop onto a cookie tray, lined parchment paper. (The cookie mixture will cool quickly, so be efficient!)
Place your cookies in a fridge or freezer to cool for 1-2 hours. Serve. (My family keeps the cookies in the fridge until they are all devoured. These are best cold) 🥶 #easydessert #chocolatelover

No-Bake Haystack Cookies
22-24 cookies
Prep time:10 minutes

Ingredients
2 cups sugar
½ cup milk
½ cup unsalted, butter
¼ teaspoon salt
½ cup unsweetened cocoa powder
3 cups quick cooking oats
1 ½ cups coconut

Instructions
In a medium-sized pot on medium heat, let your butter melt (watch carefully)
Add the sugar, cocoa powder, milk, and salt. Stir until mixture starts to bubble on a low boil, now reduce heat to low.
Add quick cooking oats and coconut. Stir again. Turn off element.
With two spoons scoop up the warm mixture and drop onto a cookie tray, lined parchment paper. (The cookie mixture will cool quickly, so be efficient!)
Place your cookies in a fridge or freezer to cool for 1-2 hours. Serve. (My family keeps the cookies in the fridge until they are all devoured. These are best cold) 🥶 #easydessert #chocolatelover

The marinade is key. The longer the better. Enjoy! #dinnertime #salads Southwest Lime Chicken Corn & Black Bean Salad
Prep Time: 15 mins
Cook Time: 10 mins
Marinating Time: 2-6hrs

Ingredients

For the Chicken & Marinade
2 boneless skinless chicken breasts (approximately 6 ounces each)
3 tablespoons olive oil (divided)
2 limes, juiced
1/4 cup chopped cilantro leaves
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad
4 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn, rinsed and drained
1/2 lime, juiced
1/3 cup red onion, thinly sliced
1/2 cup shredded cheese (I used a mozzarella cheddar mix)

Avocado Dressing
1 large avocado
1/4 cup olive oil
1/4 cup water (or more for a thinner consistency)
1/4 cup cilantro
1 tablespoon parsley leaves
1 tablespoon red onion
1 1/2 limes, juiced
1 clove garlic, minced
Salt and pepper, to taste

The marinade is key. The longer the better. Enjoy! #dinnertime #salads Southwest Lime Chicken Corn & Black Bean Salad
Prep Time: 15 mins
Cook Time: 10 mins
Marinating Time: 2-6hrs

Ingredients

For the Chicken & Marinade
2 boneless skinless chicken breasts (approximately 6 ounces each)
3 tablespoons olive oil (divided)
2 limes, juiced
1/4 cup chopped cilantro leaves
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad
4 cups romaine lettuce, chopped
1 1/2 cups cherry tomatoes, halved
1 cup black beans, rinsed and drained
1 cup corn, rinsed and drained
1/2 lime, juiced
1/3 cup red onion, thinly sliced
1/2 cup shredded cheese (I used a mozzarella cheddar mix)

Avocado Dressing
1 large avocado
1/4 cup olive oil
1/4 cup water (or more for a thinner consistency)
1/4 cup cilantro
1 tablespoon parsley leaves
1 tablespoon red onion
1 1/2 limes, juiced
1 clove garlic, minced
Salt and pepper, to taste

Who knew?! Adding fresh lemon juice before scrambling eggs makes them super fluffy and so delicious. #egghacks #breakfast #eggs

Who knew?! Adding fresh lemon juice before scrambling eggs makes them super fluffy and so delicious. #egghacks #breakfast #eggs

Easy quiche with chopped ham, broccoli and Gruyère 🧀 See this simple spring recipe ⬇️ Easy Quiche
Prep time: 5 mins
Cook time: 45 mins
Serves: 6 servings

Ingredients
1 Deep Dish Pie Shell (I used a frozen Tenderflake pie shell)
6 large eggs
3/4 cup 10% Half and Half cream (or milk)
1 cup cubed ham
6 stems steamed broccoli
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 cups shredded cheese (I used Gruyere)
2 tablespoons green onions (chopped)

Directions
*Preheat oven to 375 degrees F
Mix eggs, cream, salt & pepper and green onions in a large bowl
Add ham and cheese to frozen pie crust
Pour egg mixture into frozen pie crust
Bake uncovered in oven (cover quiche with aluminum foil for last 10 mins of baking to prevent browning, if preferred)
Let quiche cool for 5-10 mins after baking before slicing

Easy quiche with chopped ham, broccoli and Gruyère 🧀 See this simple spring recipe ⬇️ Easy Quiche
Prep time: 5 mins
Cook time: 45 mins
Serves: 6 servings

Ingredients
1 Deep Dish Pie Shell (I used a frozen Tenderflake pie shell)
6 large eggs
3/4 cup 10% Half and Half cream (or milk)
1 cup cubed ham
6 stems steamed broccoli
1/4 teaspoon salt
1/4 teaspoon pepper
1.5 cups shredded cheese (I used Gruyere)
2 tablespoons green onions (chopped)

Directions
*Preheat oven to 375 degrees F
Mix eggs, cream, salt & pepper and green onions in a large bowl
Add ham and cheese to frozen pie crust
Pour egg mixture into frozen pie crust
Bake uncovered in oven (cover quiche with aluminum foil for last 10 mins of baking to prevent browning, if preferred)
Let quiche cool for 5-10 mins after baking before slicing

Ready in just 35 minutes. Make this delicious Baked Chicken Parmesan tonight. #bakedchicken #easyitalian Ingredients
4 chicken breasts (approx. 1.5 pounds each)
2 tablespoons olive oil
1 package of “Shake n’ Bake” original recipe (2 pouches) or 1.5 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup fresh parmesan cheese
1 egg
1.5 cups marinara sauce
1.5 cup shredded mozzarella
salt and pepper for taste

Preparation
*Preheat oven to 425 degrees F
Lay the chicken breasts out on a large cutting board. Cover the meat with plastic wrap. Pound the chicken with a rolling pin until flattened to about 1/2 inch thickness. Discard plastic wrap.
Add egg to large bowl. Mix.
Add Shake and Bake pouches to a large freezer bag. Add 1 teaspoon of garlic powder to the bag. Add 1 teaspoon of Italian seasoning and 1/2 cup of Parmesan cheese. Seal and shake to mix.
Dip each chicken breast in the egg wash then add the egg-soaked pieces to the breading mixture in the freezer bag. Shake until covered. Lay the chicken pieces out on a parchment lined cookie sheet. Ensure the chicken breasts aren’t crowded or touching. Drizzle olive oil over prepared chicken.
Bake chicken for 15 minutes and then remove from oven.
Flip the chicken pieces and then top with 3-4 tablespoons of marinara sauce per chicken breast. Divide shredded cheese evenly over marinara covered chicken. Return to oven.
Bake for another 6-8 minutes until cheese is melted. For a crispier top, additionally broil for 2-3 minutes.
Serve over a bed of prepared noodles.

Ready in just 35 minutes. Make this delicious Baked Chicken Parmesan tonight. #bakedchicken #easyitalian Ingredients
4 chicken breasts (approx. 1.5 pounds each)
2 tablespoons olive oil
1 package of “Shake n’ Bake” original recipe (2 pouches) or 1.5 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 cup fresh parmesan cheese
1 egg
1.5 cups marinara sauce
1.5 cup shredded mozzarella
salt and pepper for taste

Preparation
*Preheat oven to 425 degrees F
Lay the chicken breasts out on a large cutting board. Cover the meat with plastic wrap. Pound the chicken with a rolling pin until flattened to about 1/2 inch thickness. Discard plastic wrap.
Add egg to large bowl. Mix.
Add Shake and Bake pouches to a large freezer bag. Add 1 teaspoon of garlic powder to the bag. Add 1 teaspoon of Italian seasoning and 1/2 cup of Parmesan cheese. Seal and shake to mix.
Dip each chicken breast in the egg wash then add the egg-soaked pieces to the breading mixture in the freezer bag. Shake until covered. Lay the chicken pieces out on a parchment lined cookie sheet. Ensure the chicken breasts aren’t crowded or touching. Drizzle olive oil over prepared chicken.
Bake chicken for 15 minutes and then remove from oven.
Flip the chicken pieces and then top with 3-4 tablespoons of marinara sauce per chicken breast. Divide shredded cheese evenly over marinara covered chicken. Return to oven.
Bake for another 6-8 minutes until cheese is melted. For a crispier top, additionally broil for 2-3 minutes.
Serve over a bed of prepared noodles.

Looking for a quick and (mostly) healthy pick-me-up? Help yourself to a frozen banana protein snack. #proteinsnack #healthydessert

Looking for a quick and (mostly) healthy pick-me-up? Help yourself to a frozen banana protein snack. #proteinsnack #healthydessert

Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes
Prep Time: 10 mins
Cook Time: 25 mins
Serves: 6
2 pork tenderloins, 1 pound each
1/4 cup hoisin sauce
2 teaspoons soy sauce
1 teaspoon Korean hot pepper paste (a 1/4 teaspoon red chili flakes can be substituted)
1 pound green beans, stems trimmed
2 pounds baby potatoes cut in half lengthwise
2 tablespoons olive oil
3 tablespoons butter softened
2 tablespoons freshly minced chives, or green onions
1 garlic clove minced
salt and pepper to taste

Preparation
*set oven to 450 degrees F
Arrange the fresh green beans in the centre of your non-stick sheet pan, drizzle with one tablespoon olive oil.
In a medium mixing bowl add potato halves, drizzle with one tablespoon olive oil, grind a little salt and pepper on top. Mix. Now add the potatoes cut side down on the sheet pan, on either side of the green beans.
In a small bowl mix hoisin sauce, soy sauce and red pepper paste.
Place the pork tenderloins over the green beans (ensure the tenderloins aren’t overlapping one another or touching) Brush the meat with the hoisin sauce mix.
Bake at 450 degrees in a preheated oven for 25 minutes or until the pork has an internal temperature of at least 145 degrees F. Let the meat rest for three minutes before slicing.
While the meat is roasting mix together the garlic, butter and chives.
Top the roasted pork tenderloin with half of the garlic butter mixture.
Top potatoes and green beans with the remaining garlic butter.
Enjoy! #sheetpanmeals #easyrecipes #porktenderloin

Easy Sheet Pan Pork Tenderloin with Green Beans and Potatoes
Prep Time: 10 mins
Cook Time: 25 mins
Serves: 6
2 pork tenderloins, 1 pound each
1/4 cup hoisin sauce
2 teaspoons soy sauce
1 teaspoon Korean hot pepper paste (a 1/4 teaspoon red chili flakes can be substituted)
1 pound green beans, stems trimmed
2 pounds baby potatoes cut in half lengthwise
2 tablespoons olive oil
3 tablespoons butter softened
2 tablespoons freshly minced chives, or green onions
1 garlic clove minced
salt and pepper to taste

Preparation
*set oven to 450 degrees F
Arrange the fresh green beans in the centre of your non-stick sheet pan, drizzle with one tablespoon olive oil.
In a medium mixing bowl add potato halves, drizzle with one tablespoon olive oil, grind a little salt and pepper on top. Mix. Now add the potatoes cut side down on the sheet pan, on either side of the green beans.
In a small bowl mix hoisin sauce, soy sauce and red pepper paste.
Place the pork tenderloins over the green beans (ensure the tenderloins aren’t overlapping one another or touching) Brush the meat with the hoisin sauce mix.
Bake at 450 degrees in a preheated oven for 25 minutes or until the pork has an internal temperature of at least 145 degrees F. Let the meat rest for three minutes before slicing.
While the meat is roasting mix together the garlic, butter and chives.
Top the roasted pork tenderloin with half of the garlic butter mixture.
Top potatoes and green beans with the remaining garlic butter.
Enjoy! #sheetpanmeals #easyrecipes #porktenderloin

Great experience @shrugdoc Try the Mb white with local grown grapes and the cranberry wine. Loved the recycled chintz sofas. A great atmosphere to indulge in a tasty drink and delicious charcuterie with all Manitoba products. A unique wine tasting experience! #winnipeglocal #🇨🇦

Great experience @shrugdoc Try the Mb white with local grown grapes and the cranberry wine. Loved the recycled chintz sofas. A great atmosphere to indulge in a tasty drink and delicious charcuterie with all Manitoba products. A unique wine tasting experience! #winnipeglocal #🇨🇦

The kids never complain. Just add a salad and voila! Tater Tot Casserole
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 6

Ingredients
one-pound lean ground beef
1 (284 ml) can of condensed mushroom soup
1 cup 1% milk
1 teaspoon smoked paprika
1/2 teaspoon garlic power
1/2 teaspoon onion power
1 tablespoon ketchup
salt and pepper to taste
1 package (800 grams) frozen McCain Tasti-Taters
2 cups shredded cheddar cheese

Preparation
*preheat oven to 350 degrees F
In a large skillet on medium high heat cook the ground beef until crumbled and no longer pink. Drain excess oil. Season with salt and pepper to taste.
Add condensed soup and milk. Stir until combined.
Add spices and ketchup. Stir.
Transfer beef to a prepared 9x13 inch baking dish.
Top beef mixture with shredded cheese
Top cheese with frozen potato tots
Bake for 40-45mins
Feel free to jazz up your casserole, with mushrooms or add a cup of frozen corn or peas to the beef mixture. Top your casserole with green onions. #easymeals #dinnerforkids

The kids never complain. Just add a salad and voila! Tater Tot Casserole
Prep Time: 20 mins
Cook Time: 40 mins
Serves: 6

Ingredients
one-pound lean ground beef
1 (284 ml) can of condensed mushroom soup
1 cup 1% milk
1 teaspoon smoked paprika
1/2 teaspoon garlic power
1/2 teaspoon onion power
1 tablespoon ketchup
salt and pepper to taste
1 package (800 grams) frozen McCain Tasti-Taters
2 cups shredded cheddar cheese

Preparation
*preheat oven to 350 degrees F
In a large skillet on medium high heat cook the ground beef until crumbled and no longer pink. Drain excess oil. Season with salt and pepper to taste.
Add condensed soup and milk. Stir until combined.
Add spices and ketchup. Stir.
Transfer beef to a prepared 9x13 inch baking dish.
Top beef mixture with shredded cheese
Top cheese with frozen potato tots
Bake for 40-45mins
Feel free to jazz up your casserole, with mushrooms or add a cup of frozen corn or peas to the beef mixture. Top your casserole with green onions. #easymeals #dinnerforkids

The true north strong and free and beautiful. 🇨🇦

The true north strong and free and beautiful. 🇨🇦

Spoil yourself with this elegant and easy dinner. 🍽️ #shortribs Boneless Short Rib Ragu
Prep Time: 20 mins
Cook Time: 2.5 hours
Serves: 6 people

Ingredients
2 lbs boneless beef short ribs
2 Tablespoons olive oil (divided)
1 small onion, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
235 ml (1 cup) dry red wine (I used chianti)
3 teaspoons beef bouillon paste dissolved in 355 ml of warm water (1 1/2 cups)
28 oz can peeled whole tomatoes
2 Tablespoons tomato paste
1 parmesan cheese rind (optional)
½ teaspoon kosher salt (add to taste)
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Pinch crushed red pepper flakes

Directions
Set oven to 400 degrees F. Trim any chunks of fat from the short ribs. Coat short ribs with 1 tablespoon of olive oil. Add short ribs to a baking sheet. Season with salt and better. Place in hot oven for 20mins to sear.
In a large pot on medium-high heat add one tablespoon olive oil. Add diced celery and diced onion. Cook for 3-4 mins until onion is translucent. Add garlic. Add canned tomatoes (mash tomatoes to break into pieces)
Now add the red wine to the pot, dissolved beef bouillon mix, tomato paste, parmesan cheese rind, salt, pepper, dried oregano, dried basil, bay leaves and red pepper flakes. Stir.
Place short ribs and fresh thyme in pot. Without stirring bring to a boil, reduce heat cover pot and simmer for 2 hours.
After cooking time has elapsed remove bay leaves, thyme sprigs and cheese rind (discard) Remove short ribs from pot and place on a tray or cutting board. Shred the meat with two forks.
Add shredded short ribs back to pot. Let the ragu simmer uncovered for 30 minutes. (the sauce will thicken the longer it simmers)
Cook pasta or prepare garlic mashed potatoes. (short rib ragu is often served with pappardelle pasta)
Spoon the ragu over the cooked pasta, add shredded parmesan cheese.

Enjoy!

Spoil yourself with this elegant and easy dinner. 🍽️ #shortribs Boneless Short Rib Ragu
Prep Time: 20 mins
Cook Time: 2.5 hours
Serves: 6 people

Ingredients
2 lbs boneless beef short ribs
2 Tablespoons olive oil (divided)
1 small onion, finely diced
2 celery ribs, finely diced
4 cloves garlic, minced
235 ml (1 cup) dry red wine (I used chianti)
3 teaspoons beef bouillon paste dissolved in 355 ml of warm water (1 1/2 cups)
28 oz can peeled whole tomatoes
2 Tablespoons tomato paste
1 parmesan cheese rind (optional)
½ teaspoon kosher salt (add to taste)
½ teaspoon black pepper
3 sprigs fresh thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 bay leaves
Pinch crushed red pepper flakes

Directions
Set oven to 400 degrees F. Trim any chunks of fat from the short ribs. Coat short ribs with 1 tablespoon of olive oil. Add short ribs to a baking sheet. Season with salt and better. Place in hot oven for 20mins to sear.
In a large pot on medium-high heat add one tablespoon olive oil. Add diced celery and diced onion. Cook for 3-4 mins until onion is translucent. Add garlic. Add canned tomatoes (mash tomatoes to break into pieces)
Now add the red wine to the pot, dissolved beef bouillon mix, tomato paste, parmesan cheese rind, salt, pepper, dried oregano, dried basil, bay leaves and red pepper flakes. Stir.
Place short ribs and fresh thyme in pot. Without stirring bring to a boil, reduce heat cover pot and simmer for 2 hours.
After cooking time has elapsed remove bay leaves, thyme sprigs and cheese rind (discard) Remove short ribs from pot and place on a tray or cutting board. Shred the meat with two forks.
Add shredded short ribs back to pot. Let the ragu simmer uncovered for 30 minutes. (the sauce will thicken the longer it simmers)
Cook pasta or prepare garlic mashed potatoes. (short rib ragu is often served with pappardelle pasta)
Spoon the ragu over the cooked pasta, add shredded parmesan cheese.

Enjoy!

This white bean, sausage and spinach soup (see the blog) includes almost all 🇨🇦 ingredients. The sausage, beans, onions, chicken broth, spices, everything except for the celery (US) cheese (Italy) and coconut milk (Thailand) Shop Canadian if you can. #canada🇨🇦

This white bean, sausage and spinach soup (see the blog) includes almost all 🇨🇦 ingredients. The sausage, beans, onions, chicken broth, spices, everything except for the celery (US) cheese (Italy) and coconut milk (Thailand) Shop Canadian if you can. #canada🇨🇦

Creating the perfect mashed potato is more difficult than you might think. Fluffy, yet creamy, it all comes down to preparation. To make the best garlic mashed follow these steps. #potatoes *3 pounds (1.4 kg) of russet potatoes (or your preferred variety)
*3 cloves of garlic
½ cup (125 ml) of unsalted butter
1 cup (250 ml) whole milk
1/2 cup (125 ml) sour cream (optional)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional but recommended!)

Instructions

Now that you have everything ready, let’s dive into the step-by-step process for creating the best garlic mashed potatoes:

Step 1: Prep the Potatoes

Start by peeling the potatoes and cutting them in half. Place the potatoes and whole cloves of garlic in a large pot, cover with cold water. Season the water with one tablespoon of salt.

Step 2: Boil the Potatoes

Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes can easily be pierced with a fork.

Step 3: Drain and Steam Dry

After the potatoes are tender and cooked, drain the water and return the potatoes and garlic to the pot. Let the potatoes steam dry for a minute or two over low heat. This step helps create an incredibly fluffy texture.

Step 4: Mash Away

It’s time to mash the potatoes and garlic! Use a potato masher, ricer or speed stand mixer on a slow speed. Be careful using a hand mixer or high-speed electric mixer, you should break down the potatoes slowly. Overworking the potatoes releases too much starch quickly and makes the potatoes gummy.

Step 5: Add Butter and Cream

When the potatoes are partially mashed add the unsalted butter and milk. Season with salt and pepper and continue to mash the potatoes until smooth and lump free.

Step 6: Add the Sour Cream

Once the potatoes have reached the desired consistency, fold in the sour cream. This adds more creaminess to the potatoes. You may prefer to skip this step, that is fine too.

Step 7: Garnish and Serve

Just before serving, add a sprinkle of fresh parsley or chives on top for a burst of color and additional flavor.

Creating the perfect mashed potato is more difficult than you might think. Fluffy, yet creamy, it all comes down to preparation. To make the best garlic mashed follow these steps. #potatoes *3 pounds (1.4 kg) of russet potatoes (or your preferred variety)
*3 cloves of garlic
½ cup (125 ml) of unsalted butter
1 cup (250 ml) whole milk
1/2 cup (125 ml) sour cream (optional)
Salt and pepper to taste
Fresh parsley or chives for garnish (optional but recommended!)

Instructions

Now that you have everything ready, let’s dive into the step-by-step process for creating the best garlic mashed potatoes:

Step 1: Prep the Potatoes

Start by peeling the potatoes and cutting them in half. Place the potatoes and whole cloves of garlic in a large pot, cover with cold water. Season the water with one tablespoon of salt.

Step 2: Boil the Potatoes

Bring the water to a boil over high heat, then reduce the heat to medium and gently boil for 15 to 20 minutes, or until the potatoes can easily be pierced with a fork.

Step 3: Drain and Steam Dry

After the potatoes are tender and cooked, drain the water and return the potatoes and garlic to the pot. Let the potatoes steam dry for a minute or two over low heat. This step helps create an incredibly fluffy texture.

Step 4: Mash Away

It’s time to mash the potatoes and garlic! Use a potato masher, ricer or speed stand mixer on a slow speed. Be careful using a hand mixer or high-speed electric mixer, you should break down the potatoes slowly. Overworking the potatoes releases too much starch quickly and makes the potatoes gummy.

Step 5: Add Butter and Cream

When the potatoes are partially mashed add the unsalted butter and milk. Season with salt and pepper and continue to mash the potatoes until smooth and lump free.

Step 6: Add the Sour Cream

Once the potatoes have reached the desired consistency, fold in the sour cream. This adds more creaminess to the potatoes. You may prefer to skip this step, that is fine too.

Step 7: Garnish and Serve

Just before serving, add a sprinkle of fresh parsley or chives on top for a burst of color and additional flavor.

Showing up is half the battle right? Well. Here I am. Small steps to a healthier me.

Showing up is half the battle right? Well. Here I am. Small steps to a healthier me.

This simple pizza comes together with a pesto base, fresh cooked tiger prawns, sun dried tomatoes, mixed feta and shredded mozzarella, and baby spinach. Try my homemade pizza dough for an easy weeknight dinner. #homemadefood #pizzalovers 🍕The Best Homemade Pizza Dough
Prep Time: 40 mins
Serves: makes 2 pizzas (thin crust) 1 thick crust pizza

Ingredients
1.5 teaspoons (.25 oz) active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar

Directions
In a small bowl add yeast and warm water. Let stand 8-10 minutes until liquid has a frothy or creamy appearance.
In a large mixing bowl add flour, olive oil, salt and sugar. Add yeast mixture. Mix well.
Cover dough mixture with a clean towel and let rise in a warm place for 30 mins.
Roll out the dough on a smooth lightly floured surface. Prepare pizza.
Bake in a 350F degree oven for 20 minutes

This simple pizza comes together with a pesto base, fresh cooked tiger prawns, sun dried tomatoes, mixed feta and shredded mozzarella, and baby spinach. Try my homemade pizza dough for an easy weeknight dinner. #homemadefood #pizzalovers 🍕The Best Homemade Pizza Dough
Prep Time: 40 mins
Serves: makes 2 pizzas (thin crust) 1 thick crust pizza

Ingredients
1.5 teaspoons (.25 oz) active dry yeast
1 cup warm water
2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons sugar

Directions
In a small bowl add yeast and warm water. Let stand 8-10 minutes until liquid has a frothy or creamy appearance.
In a large mixing bowl add flour, olive oil, salt and sugar. Add yeast mixture. Mix well.
Cover dough mixture with a clean towel and let rise in a warm place for 30 mins.
Roll out the dough on a smooth lightly floured surface. Prepare pizza.
Bake in a 350F degree oven for 20 minutes

Thai Steamed Mussels

Prep Time: 25 mins

Cook time: 10 mins

Ingredients

5 pounds of fresh mussels, scrubbed and debearded

1 (400 ml) can of unsweetened coconut milk

1/4 cup dry white wine

1/3 cup fresh lime juice

1 1/2 tablespoons of minced garlic

1 tablespoon fresh grated ginger

1 1/2 tablespoons Thai Red Curry paste

1 tablespoon of Asian fish sauce

2 tablespoons of brown sugar

1 cup of chopped fresh cilantro

Directions

In a large pot add garlic, ginger coconut milk, white wine ,lime juice, fish sauce, curry paste and sugar. Bring to a low boil for two minutes, stirring often.

Add cleaned mussels to pot, stir.

Cover and cook for 6 to 8 minutes.

Pour mussels and broth into a serving dish and top with chopped cilantro. Serve warm. #easyappetizers #mussels #proteins💪

Thai Steamed Mussels

Prep Time: 25 mins

Cook time: 10 mins

Ingredients

5 pounds of fresh mussels, scrubbed and debearded

1 (400 ml) can of unsweetened coconut milk

1/4 cup dry white wine

1/3 cup fresh lime juice

1 1/2 tablespoons of minced garlic

1 tablespoon fresh grated ginger

1 1/2 tablespoons Thai Red Curry paste

1 tablespoon of Asian fish sauce

2 tablespoons of brown sugar

1 cup of chopped fresh cilantro

Directions

In a large pot add garlic, ginger coconut milk, white wine ,lime juice, fish sauce, curry paste and sugar. Bring to a low boil for two minutes, stirring often.

Add cleaned mussels to pot, stir.

Cover and cook for 6 to 8 minutes.

Pour mussels and broth into a serving dish and top with chopped cilantro. Serve warm. #easyappetizers #mussels #proteins💪

Morning Banana Cake is a family favourite in my house. No added oil. And you can customize the ingredients to your favourites. Pictured here, walnuts and a mix of peanut butter and chocolate chips. Yum 😋

Morning Banana Cake is a family favourite in my house. No added oil. And you can customize the ingredients to your favourites. Pictured here, walnuts and a mix of peanut butter and chocolate chips. Yum 😋

My first delicious taste at Winnipeg’s new @daveandlavernesdiner Great atmosphere and the biggest Cobb Salad I’ve ever had. Fair prices and terrific service. Not pictured, but make sure you try the Brussels Sprouts appetizer. 🤤

My first delicious taste at Winnipeg’s new @daveandlavernesdiner Great atmosphere and the biggest Cobb Salad I’ve ever had. Fair prices and terrific service. Not pictured, but make sure you try the Brussels Sprouts appetizer. 🤤

Easy Mexican Shredded Chicken (slow cooker) #mealprep #shreddedchicken #easymeals
Ingredients
4 medium chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground salt
1/2 teaspoon ground pepper

Directions
combine all the spice in a bowl and mix
Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.
Add chicken broth
Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, or a high setting for 3-4 hours
Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.
*you can also freeze the shredded chicken for up to 3 months

Easy Mexican Shredded Chicken (slow cooker) #mealprep #shreddedchicken #easymeals
Ingredients
4 medium chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground salt
1/2 teaspoon ground pepper

Directions
combine all the spice in a bowl and mix
Add chicken breasts to slow cooker. Coat both sides of chicken with spice rub.
Add chicken broth
Put lid on slow cooker and set heat. Cook on a low setting for 5-6 hours, or a high setting for 3-4 hours
Once the chicken is cooked shred it in the slow cooker using two forks. Stir the chicken to absorb the juices and flavour of the spices. Store in an airtight container in the refrigerator for up to five days.
*you can also freeze the shredded chicken for up to 3 months

This is my son’s favourite meal. Alfredo pasta add chicken or shrimp. It takes just 10 minutes to make the best homemade Alfredo sauce. #homemade #easymeals

1/2 cup unsalted butter

1 1/2 cups heavy cream

2 cloves of garlic, minced

2 cups freshly grated Parmesan cheese

1/2 teaspoon Italian Seasoning

1/8 teaspoon ground nutmeg

Salt and black pepper for taste

This is my son’s favourite meal. Alfredo pasta add chicken or shrimp. It takes just 10 minutes to make the best homemade Alfredo sauce. #homemade #easymeals

1/2 cup unsalted butter

1 1/2 cups heavy cream

2 cloves of garlic, minced

2 cups freshly grated Parmesan cheese

1/2 teaspoon Italian Seasoning

1/8 teaspoon ground nutmeg

Salt and black pepper for taste

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