Garlic Shrimp and Potato Sheet Pan Dinner

Cubes of potato and plump shrimp share a garlic spiced coating in this easy sheet pan quickie!  

Ingredients:

2 cups diced potatoes

1 small onion, sliced

2 tbsps olive oil (1 for potatoes, 1 for shrimp)

1 tsp garlic powder, divided

1 tsp smoked paprika, divided

1 tsp ground cumin, divided

2/3 cup diced red bell pepper

6 oz (160g) 51-70 size shrimp

1 tsp minced fresh garlic

1/4 tsp lemon zest

lemon to serve

Dice the potatoes into 1" cubes and dry them well. Toss with 1 tbsp olive oil and 1/2 tsp each... garlic powder, smoked paprika and ground cumin along with the sliced onion.

Line a baking sheet with a silicone mat or parchment paper. Spread the potatoes and onions out in a single layer and roast in a 425°F oven for 20 minutes.

Toss the shrimp and red bell pepper with 1 tbsp oil, fresh minced garlic, lemon zest and 1/2 tsp each... garlic powder, smoked paprika and ground cumin.

Push the potatoes to one side of the pan, add the shrimp and pepper to the other side and return to the oven for 6 minutes or until the shrimp are pink and opaque.

Mix everything together and serve with lemon wedges.

Serves 2

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Air Fryer Sausages and Peppers

Here's a quick one and with less mess than if you cooked the sausages on the stovetop! You'll want to air fry them all the time!

Ingredients:

8 uncooked sausages (Used maple and black pepper this time)

2 red bell peppers, cut in strips

1 tbsp olive oil

2 tsps balsamic vinegar

Garlic powder to taste

Score the sausages each 3 or 4 times then air fry in a single layer at 360°F for 5 minutes.

Toss pepper strips with oil, balsamic and garlic powder and dump into the air fryer basket on top of the sausages. Cook for 8-10 minutes more.

Serves 4

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Slow Cooker Coffee Chili

What? Coffee? That's right, coffee's earthiness compliments the spicy chili adding depth of flavour. You won't actually taste coffee, just a good, hearty chili.

Ingredients:

1 tbsp olive oil 

2 onions, diced 

1 green pepper, diced 

3 tbsps minced garlic 

1 lb medium ground beef 

1 - 28 oz can diced tomatoes 

1 tbsp tomato paste 

1 - 19 oz can red kidney beans, drained 

1 - 14 oz can baked beans

1 tbsp instant coffee

2 tsps ground cumin 

2 tsps smoked paprika 

2 tbsps chili powder 

1/2 tsp red pepper flakes 

1 tsp salt 

1/2 tsp black pepper

 

Heat oil in frying pan to medium high. Add onions and green pepper and cook 4-5 minutes to lightly brown, then add the garlic for 1 minute. Make a well in the center and add the beef breaking it up as it cooks until no pink remains. Drain off any excess grease.

Dump the meat mixture into the slow cooker crock pot along with the remaining ingredients. (Easy peasy!) Cover and cook on low for 3-4 hours.

Serve with a dollop of sour cream or a nice piece of cornbread!

Serves 6

 

Try this Honey Cornbread recipe:

https://www.hotandcoldrunningmom.ca/2016/11/honey-cornbread.html 

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Sausage Stuffed Buttercup Squash

Creamy, tender and on the sweet side, this buttercup squash compliments the spicy sausage just right!

Ingredients:

1 buttercup squash

2 tbsps olive oil, divided

salt and pepper to taste

8 oz Italian sausage, casings removed

2 tsps minced garlic

2 or 3 green onions sliced, white and green divided

1/2 cup chopped walnuts

a handful of chopped spinach, kale or arugula

1/2 cup shredded mozzarella

1/2 cup shredded gruyère

fresh parsley to garnish

 

Cut the squash in half and clean out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 400°F for 30-40 minutes or until fork tender.

In a skillet heat 1 tbsp olive oil to medium heat and cook the white slices of green onion for 1-2 minutes. Add the sausage and break up as it cooks for about 5 minutes on medium high. Then add the garlic for 1 minute.

When meat is cooked through add the walnuts, green slices of green onion and your choice of chopped greens. Cook another 1-2 minutes.

Once the squash is cool enough to handle scoop out the flesh leaving 1/4" on the peel. Add the squash to the skillet and mix together. 

Fill the squash shells then top with shredded cheese. Pop back into the 400°F oven for 4-5 minutes to melt the cheese.

Serve garnished with fresh parsley. Oh, and did I mention, the peel is tender and edible.

 

Serves 2

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Baked Apple Oatmeal

Change up your breakfast routine with this old fashioned rolled oats and juicy apple bake topped with a dollop of Greek yogurt. You'll pat yourself on the back for starting your day off right!

Ingredients:

1 cup oats

1 tbsp cinnamon

1 tsp baking powder

1/2 cup unsweetened applesauce (sweetened if you're not worried about sugar)

2 eggs, beaten

1/2 tsp vanilla

3/4-1 cup milk

1/2 cup diced apple, with or without peel

2 tsps honey or maple syrup (optional)

 

Oil 2 - 4" ramekins.

Mix the oats, cinnamon and baking powder together. Set aside.

Mix the applesauce, eggs, vanilla and milk together then add to the dry mixture. Add honey if using. Fold in the apples. 

Bake at 350°F for 18-20 minutes or air fry at 350°F for 8-10 minutes.

Serve topped with Greek yogurt and more diced apples.

 

Serves 2

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Baked Brown Sugar Ham with Glazed Pineapple Rings

This succulent baked brown sugar ham with glazed pineapple rings is beautiful for the holidays (or any day) and is so easy to make with very little hands-on work!

Ingredients:

 8 lb pre-cooked ham

1 cup brown sugar

1/2 cup pineapple juice (reserved from canned pineapple rings)

2 tbsps honey

2 tbsps apple cider vinegar

1 tbsp grainy Dijon mustard

1/2 tsp dry minced onion

1/2 tsp garlic powder

1 tsp cinnamon

pinch or 2 of allspice 

Glazed Pineapple Rings

 

Ingredients:

10 canned pineapple rings

1/2 cup brown sugar

1 tsp cinnamon

Remove ham from fridge for 1 hour before cooking and score the fat. Place two pieces of foil in the pan, large enough to wrap the ham. Spray the foil with oil.

Preheat the oven to 325°F.

Whisk all the glaze ingredients together in a saucepan and heat 1-2 minutes to dissolve the sugar.

Place the ham on the foil. Brush about 1/3 of the glaze on the ham then tightly wrap with foil to keep in the moisture. Bake 15 minutes per lb or until internal temperature reads 110°F.

Remove the ham from the oven and raise the temperature to 400°F. Unwrap the foil and brush another 1/3 of the glaze on the ham and return uncovered to the oven for 15 minutes.

Finally, remove from the oven, brush the remaining glaze over the ham. Tent with foil and rest 10-15 minutes before slicing.

While the ham rests prepare the pineapple rings.

Drain pineapple rings, reserving juice for the ham glaze. (This you would have done before cooking the ham) Let the rings drain in a colander for a few minutes. Mix brown sugar and cinnamon together and coat both sides of the pineapple rings. Place them on a foil lined pan that has been sprayed with oil. Bake at 350°F for about 10 minutes. Then broil a few minutes to brown to your liking.

Ham serves 12-14 

 

 

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Green Onion Chicken

This 30 minute meal uses chicken thighs rather than breast meat for a richer, more flavourful dish.

Ingredients:

 1 1/4 lb boneless, skinless chicken thighs, cut in 4 strips each

2 cups sliced green onions, keeping green and white parts separate

1 cup diced red bell pepper

3-4 tbsps vegetable oil

3 tbsps soya sauce

1 tbsp oyster sauce

black pepper to taste

3 tbsps cornstarch

3/4 cup fresh diced pineapple

2 pinches red pepper flakes, optional

 

Mix the chicken with soya sauce, oyster sauce, black pepper and cornstarch. Marinate for 10 minutes.

Heat oil in skillet to medium high and add the chicken. Cook through for 8-10 minutes.

Add the white part of sliced green onions and diced red pepper and cook until softened, 2-3 minutes. Then add the green part of sliced green onions along with the pineapple and red pepper flakes if using. Cook 1-2 minutes.

Makes 4 servings

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Fresh Pineapple, Banana and Coconut Muffins

The fluffiest banana muffins with little bursts of sweet pineapple and nutty coconut topped with a crispy streusel.

Ingredients:

Streusel:

1/3 cup shredded coconut

 1 tbsp brown sugar

1/4 tsp cinnamon

 

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/4 cups mashed banana (2 or 3 ripe bananas)

3/4 cup finely chopped fresh pineapple

1/2 cup shredded coconut

1/2 cup butter, melted

First mix the streusel ingredients together and set aside.

Next, combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

In another bowl, beat the egg and add the mashed banana, pineapple, coconut and melted butter together. Add the wet ingredients to the dry mixing just until combined. The batter will be thick.

Drop heaping tablespoons of batter into lined muffin cups, then some streusel, more batter and end with another sprinkling of streusel.

Bake at 375°F for 20-25 minutes.

Makes 12 medium muffins

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Cheesy Lentil Bake

An easy meatless meal that's pleasantly spiced, packed with protein and fibre!

Ingredients:

1-2 tbsps vegetable oil

2 carrots, peeled and shredded

1 onion, finely chopped

1 cup dried red or green lentils

3 cups vegetable broth, heated

1 cup shredded cheddar, divided

1/3 cup Panko crumbs

1 tsp ground cumin

1/2 tsp turmeric

1 tsp allspice

salt and pepper to taste

Heat oil to medium high in a large skillet. Cook carrot and onion 5-6 minutes then add the lentils. Add about 1/2 cup hot broth and bring to a boil. Continue adding broth, about 1/2 cup at a time as you would for risotto, only adding more broth once absorbed. Add seasonings and stir regularly. The lentils should be cooked in about 15 minutes.

Preheat oven to 350°F.

Add 1/2 cup cheese and the Panko to the skillet and stir just until cheese starts to melt. Line an 8" pie plate with parchment paper and firmly press the mixture into the plate. Sprinkle the rest of the cheese on top.

Bake for 30 minutes. Remove from oven and let cool 10-15 minutes before lifting pie out of the pan and slicing.

Serves 4

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Slow Cooker Chicken and Pumpkin

Not fancy, just a homestyle rustic one pot meal! Anybody still got pumpkin?

Ingredients:

3 lb chicken

1 onion, quartered

2 cups pumpkin (or other winter squash), cut in chunks

3 medium potatoes, quartered

2 tsps garlic powder

1 tsp dry minced onion

2 tbsps BBQ sauce

1 tbsp maple syrup

salt and pepper to taste

Spray cooking oil in the crock pot then add the onion and pumpkin. Salt and pepper the inside of the chicken and sit it on top of the vegetables. Combine the BBQ sauce and maple syrup and brush over the chicken. Add the quartered potatoes around the chicken and sprinkle everything with garlic powder and dry minced onion.

Cover and slow cook on high for 3-4 hours or until vegetables are tender and the chicken's internal temperature reads 165°F.

Serves 4

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Smashed Sweet Potato Pizza

Who knew a baked sweet potato could turn into a pizza? This little gem is a tasty gluten-free option to pizza crust. Don't get me wrong, I love me a good pizza but if you're looking for a quick and healthy alternative this is it!

Ingredients:

1 medium sweet potato 

3-4 tsps BBQ sauce

3/4 cup shredded mozzarella 

1/4-1/2 cup cooked chopped chicken 

Some thinly sliced red bell pepper

Olive oil, regular or spicy 

First, scrub the sweet potato clean and pierce a few time with a fork. Microwave on high 4 minutes until tender. 

Split it down the middle but don't cut right through. Splay it opened on a parchment lined baking sheet peel side down. Cover with another piece of parchment and press down with a heavy skillet or use a rolling pin to press the potato to about 1/4" thick. Peel off top layer of parchment.

Spread with your favourite BBQ sauce then add mozzarella, chicken, red pepper and a drizzle of oil.

Pop into a 350°F oven for 10-12 minutes then broil a couple of minutes to bubble up the cheese. 

Serves 2 for a light lunch

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Pumpkin Bacon Risotto

Don't throw out that Halloween pumpkin! This seasonal risotto is a perfect fall entrée or side dish. Worth the time it takes to create this creamy, hearty comfort food. You can't rush this one.

Ingredients:

4 slices of bacon

3/4 cup diced onion 

10 oz fresh diced pumpkin 

1 cup arborio rice

2 tsps minced garlic

1/4 cup parmesan 

5 cups broth (vegetable, chicken or beef)

2 tbsps olive oil

Black pepper to taste

1 tsp dry thyme

Cook bacon until crispy then remove and drain on paper towels. Toss diced pumpkin with the bacon fat and spread on a lined baking sheet. Roast at 425°F for 15 minutes, toss then return to oven for another 5 minutes.  

 

Bring broth to a simmer in a saucepan and keep hot.

 

In same pan that bacon was cooked in heat olive oil to medium high and cook diced onion 3 minutes before adding garlic for 1 minute. Add the rice stirring to coat with oil then add 1/3 cup hot broth scraping the brown bits off the pan. Cook until broth is evaporated then add 1/2 cup more broth. Repeat in this manner adding 1/2 cup broth and cooking until evaporated until all 5 cups of broth have been added and rice is tender.

 

When pumpkin is roasted reserve about half for garnish. Then with the remaining half mash half of that with a fork and stir that and the diced into the rice. 

 

Stir in parmesan, black pepper and thyme.

Serve topped with reserved diced pumpkin, crumbled bacon and more parmesan. 

Serves 4

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