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WILLIE AND BAILEY
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CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD

CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD

This recipe is so good, but it does take some fiddling around with at the end, luckily there is a lot of downtime with this one, so, it is simple and easy, with lots of time to rest.

CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE
CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE AND SALAD

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CHEESY MUSHROOM CHICKEN WITH PINEAPPLE GINGER RICE & SALAD
This is a cheesy creamy chicken dish, with a refreshing pineapple and ginger rice, and a green salad.
Prep Time 10 MINUTES
Cook Time 45 MINUTES
Passive Time 35 MINUTES
Servings
Servings
Ingredients
Prep Time 10 MINUTES
Cook Time 45 MINUTES
Passive Time 35 MINUTES
Servings
Servings
Ingredients
Instructions
  1. Preheat oven to 400'F
  2. Preheat oven to 400' F
  3. Line a sheet pan with tin foil
  4. Place the chicken thighs on the sheet pan skin side up
  5. Salt and Pepper the Thighs and once the oven is heated to temp pop the pan into the oven for 40 minutes
  6. Place a frying pan on the stove and add the olive oil, start the temp out at medium high
  7. Put the sliced mushrooms into the pan stir around until coated and then turn the heat down to medium low so they can cook or roast long and slow, just stir occassionally to make sure they do not burn
  8. In a medium sized pot add the rice and the tin of pineapples as well as the grated ginger and a pinch of salt, then add the pineapple juice, water or chicken stock to equal 4 cups of liquid
  9. When there is about 10 minutes left before the chicken comes out, turn on the rice. Start on high until you see the pot just coming to the boil, stirring once to lift rice grains off the bottom of the pot , and then cover with the lid and turn down to low for 14 minutes
  10. When the chicken is done, pull out of the oven and put on a cooling rack. Mix the milk with the soup in a bowl and put 1-2 tsp on each chicken thigh, coating it. Sprinkle the pan-roasted mushrooms on top of the soup on the thighs, then put a good pinch of cheese on top of each thigh, make sure there is enough to melt over the whole thing.
  11. Turn the oven to broil
  12. Pull the rice off the stove and leave covered until dinner is ready.
  13. Once the oven has heated to broil, put the sheet pan in and let the broiler melt the cheese down over the chicken
  14. When the cheese has completely melted and is just starting to turn golden, pull the chicken out. Let stand for a couple of minutes. Fluff the rice in the pot and assemble the green salad.
  15. Serve the chicken with the rice and the green salad on the side
Recipe Notes

Take advantage of the downtimes to sit and relax. Pour yourself a glass of wine and wait for the goodness to be done.

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HUSBAND’S DELIGHT CASSEROLE

HUSBAND’S DELIGHT CASSEROLE

This is the best one of these I have ever found, but of course, I couldn’t leave it alone, I had to play with it some.  So here is my version of Husband’s Delight or you may call it Happy Hubby Casserole.

Husband's Delight or HappyHubby 2
Husband’s Delight

 

I didn’t take this picture, I got this one from Pixabay.  I completely forgot to take one before it got trashed by the family, so had to go with one that looked close.  I am not the fancy type so you would not usually get the fancy tomato and basil flourish.  It does look pretty though.

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HUSBAND'S DELIGHT CASSEROLE
This is one of the best types of this recipe that I have ever tried. I got this one off Pinterest, and it comes from a blog called Cooking with Libby. I hope she doesn't mind because I didn't get an answer when I emailed her about using the recipe. I made some tweaks to it of course, so it is not exactly like hers.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees and grease a 9×13 inch casserole dish.
  2. Cook the ground beef on medium heat with the onions and celery, chopped garlic, add torn up basil leaves(at the end)
  3. Add the diced tomatoes and the beef stock, cook until the liquid is almost gone
  4. Take the cooked noodles and spread them into the casserole dish.
  5. Spread about 1/2 of the meat mixture on top of the noodles.
  6. Spread about 1/2 of the sour cream on top of the meat.
  7. Sprinkle on 1/2 of the Parmesan cheese
  8. Sprinkle half of the Cheddar Cheese and half of the Mozzarella Cheese on top of that.
  9. Repeat procedure ending off with the cheese.
  10. Bake for 30 minutes and serve.
Recipe Notes

Serving Size: 1 piece Servings: 8 to 10 people : 560 kcal

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PIEROGIES AND SAUSAGES

PIEROGIES AND SAUSAGES

Sausages & Pierogies
Sausages & Pierogies with Caramelized Onions, Sour Cream and brown beans.

This is one that I have posted before, but I didn’t manage to (or I just plain forgot to) do up a picture or a recipe for this last week.  Because the weather had taken a turn for the better, we barbequed as much as possible and I was busy inside getting the sides and what have you ready for the meal, so I didn’t get downstairs and outside to get a picture of anything we had.

Pierogies and Sausages is a staple in my house, we serve it with canned brown beans and sour cream.  It is quick and easy, and just perfect for a wet and rainy night.

 

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Sausages & Pierogis
Pierogies and Sausages is a staple in my house, we serve it with canned brown beans and sour cream. It is quick and easy, and just perfect for a wet and rainy night.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Fry off the sausages and set aside to cool
  2. In the same pan, add the onion chopped in half moons to cook slowly, stirring occasionally
  3. Put a large pot of hot water on to boil
  4. Open the can of beans and put in a small pot, turn heat to medium
  5. Chop sausages into bite size pieces
  6. When large pot boils, add the pierogies
  7. Add the sausages to the frying pan with the onion
  8. When the pierogies float to the top, lift them out with a slotted spoon and add to the frying pan
  9. Add more butter and oil to the pan if needed, and fry the whole works until the pierogies start to brown
  10. Serve the pierogies and sausages, with the beans on the side. And a dollop of sour cream for the pierogies if wanted.
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WATERMELON, BLUEBERRY, AND FETA SALAD

WATERMELON, BLUEBERRY, AND FETA SALAD

WATERMELON, BLUEBERRY AND FETA SALAD
SO REFRESHING AND NOT TOO MANY CALORIES

 

THIS IS NOT MY PHOTO, THIS IS FROM GRAPHIC STOCK.  I COULDN’T GET A PICTURE BECAUSE MY FAMILY DOVE INTO THIS AND MADE IT LOOK LIKE IT WAS A LEFTOVER FROM A BATTLE.  tHIS ONE IS SO MUCH PRETTIER.

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WATERMELON, BLUEBERRY AND FETA SALAD
This one is so easy and tastes so good, the salty feta with the sweetness of the watermelon and the tartness of the blueberries. YUM.
Course Dinner
Servings
Ingredients
Course Dinner
Servings
Ingredients
Instructions
  1. Cut the Watermelon into chunks and put in large bowl
  2. Rinse and add the Blueberries to the bowl
  3. Then add in the crumbles of Feta cheese
  4. Chop or tear the mint and add to the salad bowl, don’t chop too finely, you want to be able to tell its mint.
  5. Gently toss the ingredients until everything is incorporated and it looks pretty
  6. In a small jar add the Vinegar, Oil, and a pinch of salt and pepper; shake it up and pour over the salad
  7. Give a final gentle toss, then serve
Recipe Notes

You will not believe how quickly this comes together and how quickly it disappears.  Trust me, there is never leftovers of this one.

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BACON MUSHROOM MAC AND CHEESE

BACON MUSHROOM MAC AND CHEESE

BACON MUSHROOM MAC AND CHEESE
BACON MUSHROOM MAC AND CHEESE

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BACON MUSHROOM MAC AND CHEESE
a slightly different take on the classic, but come on who can resist bacon and mushrooms
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook macaroni until just before done. Drain and set aside.
  2. Chop bacon into ½ inch pieces, chop mushrooms into bite size pieces, and chop onions
  3. Beat the egg in a small bowl with the Worcestershire sauce and set aside.
  4. In a small frying pan add 1 T of butter and let melt, throw in the chopped onion and the chopped bacon and mushrooms. Fry until everything looks a little bit golden. And then set aside.
  5. Put remaining butter in a medium pot and allow to melt over medium-high heat. Add flour and whisk for a couple of minutes, then add the dry mustard and onion powder and whisk that in.
  6. Add milk and whisk constantly for about 5 minutes or so until mixture thickens slightly.
  7. Add a little of the thickened sauce to the beaten egg mixture and whisk furiously, you do not want to scramble the egg. Add that back to the rest of the sauce and stir in the cheese.
  8. Add the onion/bacon/mushroom mixture to the sauce.
  9. Put macaroni into large baking dish and then pour over sauce and mix together thoroughly. Top with more cheese and bread crumbs if you like.
  10. Bake at 350 for 30 minutes or until top looks slightly browned.
  11. Take out of the oven and let cool for five minutes before serving.
  12. Serve with a green salad and garlic bread.
Recipe Notes

Even though it may seem like a lot of work, it really isn't and then you get to sit down and relax while it cooks. I usually have to sit down a couple of times while I am getting this ready, but both times I am sitting on a chair in front of the stove so I can saute the bacon and veg. and again to make the sauce

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MANGO CHUTNEY CHICKEN SLIDERS

MANGO CHUTNEY CHICKEN SLIDERS

MANGO CHUTNEY CHICKEN SLIDERS
CHARCOAL GRILLING THE CHICKEN

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MANGO CHUTNEY CHICKEN SLIDERS
Mango Chutney ChickenSliders are out of this world. My husband loves to grill on charcoal so we love the smoky flavour that goes with this. YUMMMMM!
Prep Time 5 Minutes
Cook Time 10-12 Minutes
Servings
people
Ingredients
Prep Time 5 Minutes
Cook Time 10-12 Minutes
Servings
people
Ingredients
Instructions
  1. Start the Charcoal in the BBQ and watch until most of it has turned white.
  2. While charcoal is heating, salt and pepper the chicken thighs
  3. When the chicken is cooked through, remove to a plate and cover with tin foil to keep the heat in and to let the chicken rest
  4. Slice through the 1 1/2 trays of tray buns, don't separate first, just slice through the whole lot at one time.
  5. Turn on the Broiler in your oven and toast the insides of the tray buns to light golden brown, then turn the oven to 400' F
  6. When they are ready, place a slice of cheese on each of the buns either all the tops or all the bottoms .
  7. For the other side, butter and add the Mango Chutney
  8. Place the chicken on the side with the cheese and put the top with the chutney on top and then pop the whole lot back into the oven for about 5 minutes.
  9. After 5 minutes check to see if all the cheese has melted and oull out of the oven
  10. Run a knife down all the rows and separate each one into its own bun. Serve with a side salad or some fresh made potato salad.
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Caramel Apples with Pork Steaks

Caramel Apples with Pork Steaks

Daydreams - Recipe - Caramel Apples with Pork Steaks
Ready to Eat – Caramel Apples with Pork Steaks, steamed Broccoli, and Rice. Oh, can’t forget the Caramel Sauce!

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Caramel Apples with Pork Steaks
Tender Pork Steaks with Caramel Apples and Caramel sauce.This is an amazing dinner, simple to prepare even though it looks like its a lot of steps.
Course Dinner
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Servings
people
Ingredients
Course Dinner
Prep Time 10-15 Minutes
Cook Time 20-25 Minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 250’ F and place a cookie sheet inside to keep warm
  2. Fill a medium pot with the Rice & Water, add a pinch of Salt
  3. Turn onto medium high until it starts to bubble, lifting the grains of rice a couple of times so they don’t stick to the bottom.
  4. As soon as the pot starts to boil, turn the heat down to low and set the timer for 14 minutes.
  5. Pull out a large frying pan and place on medium high heat.
  6. Add 1 Tbsp of the oil once the pan is hot and then put two of the pork steaks in the pan, fry on both sides for three to four minutes or until the meat is cooked through.
  7. Take the steaks out and place them on the sheet in the ovcn
  8. Repeat that with the rest of the pork steaks
  9. Once the steaks are cooked, drain the oil from the pan and return to the heat
  10. Turn the heat down to medium and add the butter
  11. Once it’s melted, add the brown sugar and stir together until it is smooth
  12. Add the sliced apples, and saute them in the brown sugar mixture until just starting to soften. Remove them and put on top of the pork steaks in the oven
  13. The rice is probably ready right about now, so remove it from the heat after checking to make sure all the water has been soaked up and leave it covered with the lid until it’s time to eat.
  14. Turn the heat down on the brown sugar mixture and add the cream and salt & pepper, make sure you scrape all the fond off the bottom of the pan, it adds to the flavour
  15. When the sauce has started to thicken turn it down to low
  16. Put the cut Broccoli Florets into a microwave safe dish and add about a Tbsp or 2 of water, cover with parchment paper or wax paper that you have wet down.
  17. Place in the microwave for 4 minutes or until your desired firmness is achieved
    Daydreams - Caramel Apple Pork Steaks 4
  18. Pull the steaks and apples out of the oven, pour the sauce into a bowl, fluff up the rice and put broccoli on the table
  19. You are ready to eat
    Daydreams - Recipe - Caramel Apples with Pork Steaks
Recipe Notes

We found the sauce a little too sweet, I think I might add some Balsamic Vinegar the next time.

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PRAWN, ASPARAGUS, & PEPPER ALFREDO WITH PENNE PASTA

PRAWN, ASPARAGUS, & PEPPER ALFREDO WITH PENNE PASTA

pASTA WITH PRAWNS, ASPARAGUS, & RED PEPPERS
PRAWN, ASPARAGUS, & RED PEPPER ALFREDO WITH PENNE PASTA

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PRAWN, ASPARAGUS, & PEPPER ALFREDO WITH PENNE PASTA
THIS CREAMY PASTA DISH CAN BE DONE IN 20 MINUTES OR LESS. IT IS EASY, QUICK AND SO DAMN GOOD.
Course Dinner
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Course Dinner
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Instructions
  1. Fill a large pot with water and set on high to boil
  2. Pull out a large frying pan and set it on the stove but do not turn on the heat yet
  3. When the pot of water is boiling add the 1 tbsp of salt to the water and stir in
  4. Add the bag of penne pasta to the boling water and set the timer for 8 minutes, stirring occasionally to keep from sticking to the bottom of the pot
  5. Add one tbsp of Olive Oil to the frying pan and the one clove of crushed and minced garlic and turn the heat to med-high
  6. When you can smell the garlic, add the chopped asparagus and red peppers, saute for a couple of minutes
  7. While the veggies are sauteing, in a medium sized bowl add the can of evap milk, the half and half, the parmesan cheese, the red pepper flakes (these can be to your taste, my hubby doesn't like things too spicy) and the cornstarch. Mix together and let sit until you are ready for it
  8. When the veggies have become their very brightest add in the mixture of milk and cream and turn heat down to med low. Stir mixture until it starts to thicken then add the prawns. If the mixture begins to get too thick, then add milk in to thin it out a wee bit.
  9. The pasta should be most of the way cooked by now, so start adding to the cream mixture, reserve a cup of the starchy water from the pasta to thin out the sauce later. Keep adding until all the pata is in, then carefully (it splashes up alot, or maybe that's just me) stir the pasta into the cream mixture
  10. Cook together for a couple of minutes and then if it is looking a little dry add the pasta water until it is silky. Serve Right Away. We always have a green salad and garlic bread with this, but just buns could be used instead.
Recipe Notes

A CLOSE UP OF THE DISH, SO GOOD
PRAWN, ASPARAGUS, AND RED PEPPER ALFREDO WITH PENNE PASTA

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QUESADILLAS

QUESADILLAS

 

Most of you will already know how to make these, but, just in case, here is probably quickest and easiest recipe you will ever run across.

 

 

 

Mexican Grilled Cheese
This picture is not of the Quesadillas we made, for some reason my camera messed up the picture, so this picture came from Pixabay

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QUESADILLAS
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
Ingredients
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GRILLED SEASONED CHICKEN WITH LEMON AND DILL, BOILED NEW POTATOES AND STEAMED ASPARAGUS

GRILLED SEASONED CHICKEN WITH LEMON AND DILL, BOILED NEW POTATOES AND STEAMED ASPARAGUS

CHICKEN WITH POTATOES AND ASPARAGUS
THE FIRST OF THE SPRING MEALS, CHICKEN, NEW POTATOES, AND ASPARAGUS, NEED I SAY MORE

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GRILLED SEASONED CHICKEN WITH LEMON AND DILL, BOILED NEW POTATOES AND STEAMED ASPARAGUS
GRILLED SEASONED CHICKEN BREASTS WITH LEMON AND DILL, BOILED NEW POTATOES ALSO WITH LEMON AND DILL, AND STEAMED ASPARAGUS.
Prep Time 10 MINUTES
Cook Time 15-25 MINUTES
Passive Time 10 MINUTES
Servings
SERVINGS
Ingredients
Prep Time 10 MINUTES
Cook Time 15-25 MINUTES
Passive Time 10 MINUTES
Servings
SERVINGS
Ingredients
Instructions
  1. 1. Turn on grill to medium high and let heat
  2. 1. Turn on grill to medium high and let heat yp
  3. 2. Season the Chicken breasts with the Olive Oil, Seasoned Salt, Lemon Pepper, 1 tsp of the dill, and the lemon zest.
  4. 3. Put a pot full of cold water on the stove and turn to high, add the potatoes
  5. 4. Place Asparagus in the steamer basket
  6. 5. Place the Chicken on the grill
  7. 6. Sit down and have a glass of wine for 10 minutes
  8. 7. Place the steamer basket with the asparagus over the pottoes which should be boiling by now.
  9. 8. Flip the Chicken over on the Grill, and cook for another 5 minutes, tent wth foil and leave for a few minutes
  10. 9. Pull the potatoes off the stove, remove the steamer basket without opening, drain the potatoes, add the tbsp of butter then the remaining chopped dill and swish around until completely coated
  11. 10. Place the Chicken Breasts onto the plates, then add the potatoes and asparagus, take one of the lemon wedges and squeeze over the whole plate.
  12. 11. Enjoy
Recipe Notes

This Chicken dish along with the potatoes and asparagus is one of the first Spring dishes we make every year.  The chicken is moist and delicious, the potatoes soft and fluffy with that lemon and dill flavour and the steamed asparagus, need I say more.

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