Check Live Camera
April 16, 2025, 6:37 am Advertisments

 

 

 

 

 

Saturday April 12, 2025

 

Polish Dill Pickle Soup

Ingredients:

1 tablespoon butter

1 medium onion, chopped

2 cloves garlic, minced

1 ½ cups smoked ham, diced

4 cups chicken broth

1 ½ cups diced potatoes

3 cups dill pickle juice (from jarred pickles)

2 cups chopped dill pickles

1 cup heavy cream

2 teaspoons fresh dill, chopped

Salt and pepper to tast

 

 

Million Dollar Spaghetti

 

Ingredients

For the Pasta:

  • 1 pound spaghetti

  • 2 tablespoons butter for tossing cooked pasta

For the Meat Sauce:

  • 1 pound ground beef

  • ½ pound Italian sausage optional, or use all ground beef

  • 1 small onion finely chopped

  • 3 cloves garlic minced

  • 24 ounces marinara sauce 1 jar

  • 1 teaspoon Italian seasoning

  • salt and pepper to taste

For the Cheese Layer:

  • 8 ounces cream cheese softened

  • 1 cup ricotta cheese or cottage cheese

  • 1 cup sour cream

  • ½ cup Parmesan cheese grated 

  • 2 cups mozzarella cheese shredded 

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

  • Cook spaghetti in salted boiling water until al dente, according to package instructions. Drain and toss with butter. Set aside.

  • In a large skillet over medium heat, cook the ground beef, and Italian sausage until browned. Drain excess fat. Add the onion and cook for 3 more minutes until it softens. Stir in the garlic and cook for 1 more minute.

  • Stir in the marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5-7 minutes. Taste and adjust seasoning as needed.

  • In a mixing bowl, combine cream cheese, ricotta cheese, sour cream, and Parmesan cheese. Mix until smooth.

  • Take about a cup of the meat sauce and mix it in with the spaghetti.

  • Spread half of the cooked spaghetti into the prepared baking dish. Spread the cheese mixture evenly over the spaghetti layer. Add the remaining spaghetti on top of the cheese mixture. Pour the meat sauce evenly over the spaghetti.

  • Sprinkle 2 cups of shredded mozzarella cheese over the top.

  • Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

  • Let the casserole rest for 10 minutes before slicing. Serve warm with garlic bread and a side salad.

 

Saturday April 05, 2025

Cowboy Butter

 

Ingredients You’ll Need:

  • 200 g unsalted butter, cubed and slightly softened

  • ½ cup fresh parsley, finely chopped

  • 1 tbsp fresh chives, finely sliced

  • 1 tbsp Dijon mustard

  • 2 tsp fresh thyme leaves

  • 2 tsp prepared horseradish

  • 2 garlic cloves, cores removed and crushed

  • 1 tsp fresh lemon juice

  • ½ tsp paprika

  • ½ tsp fine cooking salt

     

Step-by-Step Instructions:

Step 1: Prepare the Parchment Paper

  • Cut a 30cm square piece of baking or parchment paper and set it aside. This will help you shape and store the butter later.

Step 2: Mix the Ingredients

  • In a bowl, combine all the ingredients: butter, parsley, chives, Dijon mustard, thyme, horseradish, garlic, lemon juice, paprika, and salt.

  • Start by using a potato masher to blend the butter and ingredients together, then switch to a fork to get a smoother consistency.

Step 3: Shape the Butter

  • Once everything is mixed, roughly shape the butter mixture into a log while still in the bowl. The texture should remain somewhat chunky, allowing the herbs and spices to be evenly distributed.

Step 4: Roll It Up

  • Place the butter log lengthwise toward the bottom of the prepared parchment paper.

  • Roll the paper up from the bottom to enclose the butter, keeping it messy at first. Once you’ve got it started, grab both ends of the paper and twist in opposite directions to tighten and smooth it out.

Step 5: Chill the Butter

  • Refrigerate the butter roll until you’re ready to use it. The chill time will help it set up nicely, making it easier to slice and spread.

How to Use Cowboy Butter

This flavorful spread is perfect for a variety of dishes:

  • On Steak – Melt it over a hot steak for a burst of flavor.

  • With Seafood – It pairs wonderfully with grilled shrimp, lobster, or fish.

  • On Vegetables – Try it on roasted or grilled veggies like asparagus or corn on the cob for an extra kick.

  • As a Dip – Serve it as a dip for bread or crackers for a party appetizer.

  • On Baked Potatoes – Top your baked potatoes with a dollop of Cowboy Butter for an upgraded twist.

Tips for Success

  • Use fresh herbs – For the best flavor, use fresh parsley, chives, and thyme.

  • Adjust to your taste – If you like things spicier, increase the amount of horseradish or paprika.

  • Make ahead – Prepare the butter in advance and store it in the refrigerator for up to a week, or freeze it for up to 3 months.

  • Serve at room temperature – For easier spreading, let the butter come to room temperature before using.

 

 

Ham & Cheese Pinwheels

 

Ingredients You’ll Need

Makes 16–20 pinwheels

For the Pinwheels:

  • 1 sheet puff pastry , thawed (store-bought or homemade)

  • 4 slices deli ham , chopped into small pieces (or shredded cooked ham)

  • 1 cup shredded cheese (cheddar, mozzarella, or Swiss work well)

  • 1 tbsp Dijon mustard (optional, for tanginess)

  • 1 tsp dried herbs (like thyme, oregano, or Italian seasoning)

  • 1 egg , beaten (for egg wash)

Optional Add-Ins:

  • Diced bell peppers

  • Sautéed spinach

  • Crushed red pepper flakes (for a kick)

  • Grainy mustard or pesto (spread thinly over the pastry)

Step-by-Step Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 400°F (200°C) . Line a baking sheet with parchment paper or lightly grease it.

Step 2: Roll Out the Pastry

  1. Roll out the thawed puff pastry sheet on a lightly floured surface into a rectangle (about 10x14 inches).

Step 3: Add the Fillings

  1. Spread a thin layer of Dijon mustard (if using) evenly over the pastry.

  2. Sprinkle the chopped ham evenly over the pastry, followed by the shredded cheese.

  3. Add optional ingredients like diced veggies, herbs, or spices for extra flavor.

Step 4: Roll and Slice

  1. Starting from one long side, tightly roll the pastry into a log. Use a sharp knife to slice the log into 1-inch thick pinwheels.

  2. Place the pinwheels cut-side up on the prepared baking sheet, leaving space between each for expansion.

Step 5: Brush with Egg Wash

  1. Lightly brush the tops of the pinwheels with the beaten egg. This will give them a beautiful golden finish.

Step 6: Bake

  1. Bake for 15–20 minutes , or until the pastry is puffed and golden brown, and the cheese is bubbly and melted.

Step 7: Serve

  1. Let the pinwheels cool for 2–3 minutes before serving. Garnish with fresh herbs if desired.

 

Mozzarella-Stuffed Onion Rings with Garlic Butter

Ingredients:

2 large white onions

1 cup mozzarella cheese, shredded

1 cup all-purpose flour

2 eggs

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/4 cup butter

1 tsp dried oregano

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Oil for frying

 

Instructions:

1. Prepare the Onion Rings & Cheese:

Peel the onions and cut them into thick rings (about ½-inch thick).

Separate the rings and pair them up, placing a smaller ring inside a larger one, leaving a gap between them.

Fill the space between the rings with shredded mozzarella, pressing it in firmly so it sticks together.

2. Set Up the Breading Station:

In one bowl, add the flour.

In a second bowl, beat the eggs.

In a third bowl, mix breadcrumbs, grated Parmesan cheese, oregano, paprika, salt, and black pepper.

 

3. Coat the Onion Rings:

Take each stuffed onion ring and coat it in flour, shaking off excess.

Dip it into the egg mixture, ensuring it’s fully covered.

Roll it in the breadcrumb mixture, pressing gently to make sure it sticks well.

Repeat for all onion rings.

 

4. Fry the Onion Rings:

Heat oil in a deep pan to 350°F (175°C).

Carefully fry the rings in batches for 2-3 minutes per side, or until golden brown and crispy.

Remove and place on a paper towel-lined plate to absorb excess oil.

5. Make the Garlic Butter:

In a small saucepan, melt the butter over low heat.

Add minced garlic and sauté for about 1 minute, until fragrant.

Remove from heat.

6. Serve & Enjoy:

Drizzle the warm garlic butter over the fried onion rings or serve it as a dipping sauce.

Enjoy immediately while they’re hot and crispy!

 

Coconut Shrimp Curry

A coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

 

Ingredients

For Shrimp Marinade

  • 1 pound extra-large shrimp peeled and deveined

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper freshly ground 

  • ¼ teaspoon cayenne pepper

  • 2 tablespoon lemon juice

For the sauce

  • 1 tablespoon coconut oil

  • 1 medium onion chopped

  • 3 cloves garlic minced

  • 1 tablespoon fresh ginger minced

  • ½ teaspoon black pepper freshly ground 

  • ½ teaspoon salt or to taste

  • ½ teaspoon turmeric

  • 2 teaspoon ground coriander

  • 1 teaspoon curry powder

  • 14½ ounce diced tomatoes

  • 13½ ounce coconut milk

  • 2 tablespoon cilantro for garnish (or parsley)

  • cooked rice for serving

Instructions

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.

  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.

  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.

  • Serve over hot rice and garnish with cilantro or parsley.

 
Canada's First Internet Newspaper