One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Instructions
  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

Mini Cornmeal Sausages with Creamy Honey Mustard


Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Mini Cornmeal Sausages with Creamy Honey Mustard
Print Recipe
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Servings Prep Time
48 pieces 30 minutes
Cook Time
30-40 minutes
Ingredients
Cornmeal Sausages
Creamy Honey Mustard
Servings: pieces
Instructions
Creamy Honey Mustard
  1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
Cornmeal Sausages
  1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
  2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
  3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
  4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
Recipe Notes

-use a deep fryer if desired.

-I found cocktail sausages at Costco.

-pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

-if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

Poached Egg and Kale Toasts


Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Poached Egg and Kale Toasts
Print Recipe
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Servings Prep Time
4 Toasts 15 minutes
Cook Time
12-15 minutes
Ingredients
Servings: Toasts
Instructions
  1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
  2. Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
  3. While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
  4. Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.

Potato Crusted Halibut


Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Potato Crusted Halibut
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
6 minutes
Ingredients
Servings: people
Instructions
  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
  2. Whisk eggs together in a shallow bowl.
  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
Recipe Notes

-Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

-Serve with Tomato Relish

-The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.

Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Ingredients
Wasabi Slaw
Chicken Cutlets
Servings: sliders
Instructions
Wasabi Slaw
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
  2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
  1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
  2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
  3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
  4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
  5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
  6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.