Tuna Noodle Casserole

Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
Tuna Noodle Casserole
Print Recipe
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 people 30-35 minutes
    Cook Time
    35-40 minutes
    Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
    Tuna Noodle Casserole
    Print Recipe
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 people 30-35 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350°F.
      2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
      3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
      4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
      5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
      6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

      Herbed Quinoa Shrimp Bowls

      Herbed Quinoa Shrimp Bowls

      Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
      Herbed Quinoa Shrimp Bowls
      Print Recipe
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Servings Prep Time
        2 people 15 minutes
        Cook Time Passive Time
        25 minutes 5 minutes
        Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
        Herbed Quinoa Shrimp Bowls
        Print Recipe
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Servings Prep Time
          2 people 15 minutes
          Cook Time Passive Time
          25 minutes 5 minutes
          Ingredients
          Shrimp Bowls
          Dressing
          Servings: people
          Instructions
          1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
          2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
          3. Pat shrimp dry and season with salt and pepper.
          4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
          5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
          6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

          Beef Roulade

          Beef Roulade
          Print Recipe
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Servings Prep Time
            3-4 people 40 minutes
            Cook Time Passive Time
            10 minutes 3 minutes
            Beef Roulade
            Print Recipe
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Servings Prep Time
              3-4 people 40 minutes
              Cook Time Passive Time
              10 minutes 3 minutes
              Ingredients
              Servings: people
              Instructions
              1. Butterfly flank steak by laying flat and slicing in half lengthwise with the grain, stopping 1-2" before cutting all the way through.
              2. Open up flank steak like a book and place between two pieces of parchment. Pound flat with a mallet to an approximate 12"x8" rectangle. Try to flatten the seam to the same thickness.
              3. Season the flattened flank steak with salt and pepper and brush generously with Dijon mustard.
              4. Cover with prosciutto slices in an even layer. Arrange basil leaves in a single layer on top of the prosciutto. Top with an even layer of provolone cheese.
              5. With the prepped steak facing you lengthwise, roll up tightly. Secure with a few toothpicks to hold it while you tie it.
              6. Using butcher string, snugly tie the rolled steak at 1" intervals. Remove toothpicks and cut roll evenly between each piece of string, giving you about 8 one-inch rolls tied in the centre with string.
              7. Preheat grill to medium-high.
              8. Rub or brush prepared rolls on both sides with oil.
              9. Cook for 4-5 minutes per side for medium by grilling directly on the grill, using a mesh grill mat on the grill or by pan-frying. Allow to rest 2-3 minutes and serve.
              Recipe Notes

              -I have found that using grated provolone makes the roll easier to roll.

              -Using a mesh grill mat is convenient but not necessary.

              Slow Cooker Lentil and Ham Soup


              Slow Cooker Lentil and Ham Soup
              Print Recipe
                Servings Prep Time
                10 cups 30 minutes
                Cook Time
                7 hours
                Servings Prep Time
                10 cups 30 minutes
                Cook Time
                7 hours
                Slow Cooker Lentil and Ham Soup
                Print Recipe
                  Servings Prep Time
                  10 cups 30 minutes
                  Cook Time
                  7 hours
                  Servings Prep Time
                  10 cups 30 minutes
                  Cook Time
                  7 hours
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Rinse and drain lentils. Add lentils along with onion, celery, carrots, cabbage, garlic, parsley, bay leaf, thyme to your slow cooker.
                  2. Cut excess ham away from bone and save for later.
                  3. Add ham bone and 7 cups of broth to slow cooker. Stir to combine, cover and cook on low for about 7 hours, stirring once or twice.
                  4. While soup is cooking, coursely chop or shred ham. Cover and refrigerate until soup is ready.
                  5. Remove ham bone and bay leaf from soup. Adjust consistency with the additional cup of broth. Stir in chopped ham and white vinegar. Cover and allow to cook for 5-10 more minutes to warm ham. Add a generous sprinkle of fresh dill and season to taste with salt and pepper. Serve with a dollop of sour cream and more fresh dill.
                  Recipe Notes
                  • a smoked pork hock will work in place of a meaty ham bone.
                  • for a vegetarian/vegan option, use vegetable broth and omit the ham and sour cream.

                  Creamy Caper Smashed Potatoes

                  Creamy Caper Smashed Potatoes
                  Print Recipe
                    Servings Prep Time
                    3-4 people 15 minutes
                    Cook Time
                    30-35 minutes
                    Servings Prep Time
                    3-4 people 15 minutes
                    Cook Time
                    30-35 minutes
                    Creamy Caper Smashed Potatoes
                    Print Recipe
                      Servings Prep Time
                      3-4 people 15 minutes
                      Cook Time
                      30-35 minutes
                      Servings Prep Time
                      3-4 people 15 minutes
                      Cook Time
                      30-35 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
                      2. Spread out evenly on a baking tray and bake for 30-35 minutes, turning once, until just tender.
                      3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
                      4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
                      5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.