Never be afraid to be different… to be an individual… to be you!
What could be better than a tasty chicken pie in a yummy white sauce, topped with cheesy mashed potatoes?! Nothing!! 🙂
Put peeled and cut potatoes in cold salted water, and bring to a boil. Reduce heat, simmer for 10-15 minutes, until tender. Drain, and mash butter, milk, and grated Cheddar and Parmesan cheese.
For the filling, melt butter in a sauce pan and gently cook thinly sliced leeks and finely chopped shallots for 8-10 minutes, until soft. Stir in all-purpose flour and cook for one minute. Gradually stir in chicken broth to make a smooth sauce. Stir in heavy cream, cook stirring until sauce comes to a boil. Stir in shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and stir in lemon juice, and season to taste.
Spoon the filling into oven dishes and top with mashed potatoes. Bake in oven preheated to 400F for about 20 minutes, on a baking sheet. Finish off under a preheated broiler for a few minutes until slightly golden.
I LOVE Macarons! I was craving them so I decided to make a batch of yummy Orange Macaron cookie shells filled with Orange Cream. It’s like eating a creamsicle in the form of a macaron. Yum!
I will admit that there is a lot of work that goes into making this particular Macaron, so I made a little extra filling for an experiment. And what was that Experiment? An Orange Cream Tart!
What an amazing pairing! Just imagine… the orange-y tartness of the Orange Cream combined with the subtle graham shell, topped with a dollop of fresh whipped cream. Heavenly! 😉
Sometimes the best dessert is something simple in idea but sophisticated in flavour. Case in point: The Cream Puff!
I love Cream Puffs. Light, airy, Pate de Choix pastry… but a sophisticated flavour filling with French Pastry Cream made with Vanilla Bean. Then sprinkled with a dusting of powdered sugar on top! Perfection!
Happy 150th Canada!!
I haven’t posted about my obsession with creating some amazing Artisan Pizzas lately, but that doesn’t mean I haven’t been experimenting. Check out this bevy of yummy delights I have created over the last few months:
Tasty Rice with Meat and Vegetables is one of those versatile meals that are great for toddlers, but can feed your entire family at the same time.
It’s an easy little meal that doesn’t take that much time to make, can be served immediately, but also rationed away and frozen as mini meals for your toddlers.
I rinsed basmati rice, and placed in a saucepan with water or chicken broth. I cooked as specified by the packaging.
Then, I heated olive oil in a pan and sauteed finely chopped red onions, finely chopped carrot, and half a grated green apple for 5 minutes. I then added crushed garlic and sauteed for 1 minute. I added lean ground beef, and cooked, stirring until browned. I then added chopped tomatoes, chicken broth, a little bit of apple juice, tomato ketchup, Worcestershire sauce, and a mix of dried herbs. I cooked over a low heat uncovered for 20 minutes.
At this point, you may choose to transfer the meat (all or some) to a food processor and chop for 30 seconds to make it easier for a younger toddler to chew. I scooped a bit into a blender and chopped to create almost a ‘sauce’, which I then added back into the pot with the rest.
I then added some frozen peas, and continued to cook for 3 minutes. Finally I stirred in the rice.