Creamy Cauliflower Mash

Creamy Cauliflower Mash

This creamy mashed cauliflower recipe is an easy, low carb, and delicious side dish!

You won’t miss your potatoes, trust me. We make this recipe a lot and our kids love it too. This mash is the perfect complement to your favourite stew, Sunday roast or Easter ham and it is so quick to make it can be on your table in under 30 minutes.

What you’ll need to make this recipe:

  • Cauliflower  – You will need one medium sized head that’s approximately 2 lbs.
  • Butter – Adds a velvety richness to the mash.
  • Cream and Sour Cream – In equal parts.
  • Salt, pepper and garlic powder – To bring out the flavours! I like to keep things simple by using garlic powder but add fresh roasted garlic if you prefer.

Creamy Cauliflower Mash

This creamy mashed cauliflower recipe is an easy, low carb, and delicious side dish! 
Servings: 4

Ingredients

  • 1 head cauliflower
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 4 tbsp butter
  • 1 1/4 tsp sea salt
  • 1 tsp fresh ground pepper
  • 1/2 tsp garlic powder

Instructions

  • Prep cauliflower: remove green leaves and cut cauliflower into florets.
  • Place cauliflower in a steamer over a sauce pan with boiling water. Steam for 15 minutes until very tender.
  • Drain cauliflower and add to food processor or blender. Add cream and sour cream and blend until smooth.
  • Return the cauliflower mash to sauce pan, place over low heat. Add butter, salt, pepper and garlic powder. Stir to combine. Serve.
Roasted Asparagus with Lemon and Garlic

Roasted Asparagus with Lemon and Garlic

Easy side dish alert! Asparagus tossed in olive oil and garlic and oven roasted to perfection.  Topped with with fresh lemon juice and zest for additional flavour.

A couple of tips:

  • Trim your asparagus by snapping off the woody ends. The ends will break off just where the asparagus starts to get tough.
  • Add the asparagus to a large bowl and add the olive oil, garlic and seasonings. I find mixing the asparagus with tongs or your hands will ensure the asparagus is covered evenly with the oil and garlic.
  • Line a baking sheet with foil or parchment paper. This will make clean up easier!
  • Lay asparagus in a single layer to ensure even cooking.
  • Bake at 425 degrees until tender. This should take about 10-15 minutes depending on the thickness of your asparagus.

Roasted Asparagus with Lemon and Garlic

The easiest of side dishes and one the whole family will love!
Course: Side Dish

Ingredients

  • 2 bunches (approx 750g) asparagus ends trimmed
  • 1 1/2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/4 tsp sea salt
  • 2 pinches fresh ground pepper
  • juice and zest of 1/2 lemon

Instructions

  • Preheat oven to 425°. Line a large baking sheet with foil or parchment paper.
  • Add asparagus to a large bowl and top with olive oil, garlic, salt and pepper. Mix asparagus to ensure even coverage of oil and garlic.
  • Arrange asparagus in single layer on baking sheet. Pleace in oven.
  • Roast for 10-15 minutes until tender. Remove from oven, top with lemon juice and zest and serve.

 

Marry Me Chicken

Marry Me Chicken

Have you tried Marry Me Chicken? This popular and easy skillet chicken recipe has been all over TikTok and if you haven’t tried it yet, you’re missing out!

So what is Marry Me Chicken, you ask? It’s tender chicken simmered in a parmesan sun-dried tomato cream sauce. It’s easy to make and so delicious they say the person you cook it for will instantly fall in love and propose!

In my version, I use boneless skinless chicken thighs and cook it stove top to cut down on cooking time. This recipe is low carb, a crowd pleaser and will be on your table in 30 minutes!

Here’s what you’ll need:

  • Boneless skinless chicken thighs – seared on one side and lightly seasoned.
  • Olive oil – to brown the chicken.
  • Garlic – 4 big cloves.
  • Chicken stock and whipping cream – forms the base of the sauce.
  • Parmesan cheese – to thicken this creamy and flavorful sauce.
  • Chili flakes and Italian seasoning
  • Sundried tomatoes and capers
  • Fresh basil leaves – for garnish.

Now let’s get cooking!

Marry Me Chicken

Boneless, skinless chicken thighs simmered in a flavourful sun-dried tomato parmesan sauce. Delicious!
Course: Main Course
Keyword: comfort food
Servings: 4

Ingredients

  • 1 1/2 tbsp olive oil
  • 10 boneless skinless chicken thighs
  • 2 pinches salt
  • 4 cloves garlic minced
  • 3 shallots finely diced
  • 1 cup chicken broth
  • 2/3 cup heavy cream
  • 1/3 cup sundried tomatoes chopped
  • 2 tbsp capers
  • 1/4 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1 cup grated parmesan plus more for serving
  • 2 tbsp fresh basil leaves chopped, for garnish
  • fresh cracked pepper to finish

Instructions

  • Heat oil to medium high in a large sauce pan. Season chicken thighs lightly with a couple of pinches of salt. Sear chicken in 2 batches: place 5 thighs in saucepan, skin side down and sear until lightly browned on one side. Remove thighs and set aside. Repeat with remaining thighs and set aside.
  • Turn seat down to medium. Add garlic and shallots to saucepan and saute until fragrant.
  • Add chicken stock, cream, red pepper flakes, Italian seasoning, capers, sundried tomatoes and parmesan and mix well.
  • Add chicken thighs to sauce and simmer until thighs reach an internal temperature of 165°, approximately 20 minutes.
  • Garnish with basil, fresh cracked pepper and additional grated parmesan. Serve with cauliflower mash or mashed potatoes.

 

Pecan Toffee Monkey Bread

Pecan Toffee Monkey Bread

This sweet cinnamon sugary, pull-apart bread is a sharable treat that the whole family will love. Think bite-sized sticky buns with toasted pecans and Skor toffee bits baked right in. This recipe is as easy to make as it is delicious. Perfect for your next Sunday Brunch!

Tips:

  • Frozen dinner roll dough works perfectly here. I use Knead to Bake which can be found at Save-On Foods and Stongs. The dough takes some time to thaw – directions are on the back of the bag. If you are making this recipe for breakfast set the prepared dough on the counter just before you go to bed.

  • You will need a bundt pan to make the bread. Spray generously with cooking spray. You’ll be flipping the bread out onto a plate and this will stop it from sticking to the pan.
  • Toast the pecans first for extra flavour.

Here’s brief overview of the recipe:

  • Thaw the dough overnight on the counter.
  • When the dough has thawed and risen, cut each roll into quarters. Add the pieces to a mixture of cinnamon and sugar.
  • Add half of the dough pieces to the bundt pan, sprinkle with pecans.
  • And the second half of dough pieces to the pan and sprinkle with more pecans
  • Melt the butter with the brown sugar, then pour over the dough and bake.
  • Tip the monkey bread upside down onto serving platter or cake stand.
  • Top with toffee bits and serve.
Monkey bread can be stored in an airtight container in the refrigerator for 2-3 days but it won’t last that long!

Pecan Toffee Monkey Bread

Sweet Sticky Pull-Apart Bread topped with Pecans and Toffee. Delicious!
Course: Breakfast, Dessert

Equipment

  • 9 X 11 baking pan
  • bundt pan

Ingredients

  • 15 frozen dough balls i.e. Knead to Bake frozen dinner roll dough
  • olive oil spray
  • 1/3 cup granulated sugar
  • 2 tsp cinnamon
  • 1/2 cup chopped pecans
  • 2/3 cup butter
  • 1 cup brown sugar
  • 1/2 cup Skor toffee bits

Instructions

  • Spray 9 x 11 baking pan with olive oil spray. Place dough balls into pan, spaced evenly apart. Spray tops of buns with a little more oil then cover pan with plastic wrap to prevent dough from drying out. Set on counter. Dough will thaw and rise in 5 hrs to overnight depending on how warm your kitchen is.
  • When dough has thawed and doubled in size, preheat oven to 350°. Add granulated sugar and cinnamon to a plastic zip back or container with lid and shake to combine. Cut dough balls into quarters using a dough scraper or sharp knife. Place dough into sugar mixture and shake until dough balls are coated.
  • Place pecans in a single layer in a non stick frying pan and toast over medium heat, stirring frequently, until nuts are fragrant and lightly browned.
  • Spray bundt pan generously with olive oil spray. Add a third of the pecans in an even layer to the pan. Arrange 1/2 of the dough balls in pan, sprinkle another third of the pecans over the dough. Top with remaining dough and pecans.
  • Melt butter with the brown sugar in a small saucepan over medium heat. simmer for a couple of minutes until sugar has dissolved. Pour over the dough.
  • Place bread in oven and bake for 30 - 35 minutes until dough is browned and cooked through. Carefully flip monkey bread onto a plate, top with toffee pieces and serve.

 

Potato Chip Chicken Tenders with Honey Mustard Dip

Potato Chip Chicken Tenders with Honey Mustard Dip

Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. Who’s in? Brings me right back to my childhood when my mom used to make this for me and my sister. She used whole chicken breasts – before chicken strips were a thing!

These chicken tenders are perfectly crispy on the outside and moist on the inside. They’re baked instead of fried and way tastier that the ones you buy in the freezer section. Easy to make and a crowd pleaser!

Adding the seasoning straight onto the chicken before dipping them in flour lends more flavour to the chicken. The right chip is essential: a thin chip like Lay’s works best here to make the coating light and crispy. I buy the family-size bag because we always eat the extras! You can use your hands to crush the potato chips but I like to add them to a zip lock bag and crush them with a rolling pin. This recipe calls for 2 lbs (0.9kg) of chicken tenders which yields approximately 20 tenders. If you can’t find chicken tenders, use chicken breasts and cut them into 1-inch strips.

Bake these on a cookie sheet lined with parchment and you’ll find they brown up beautifully without the need for added oil.

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Potato Chip Chicken Tenders with Honey Mustard Dip

Seasoned chicken tenders breaded in crushed potato chips with honey mustard dipping sauce on the side. So easy to make and kid-approved!
Course: Main Course
Keyword: easy weeknight meal, family friendly

Equipment

  • 1 sheetpan lined with parchment paper

Ingredients

  • 2lb (0.9kg) chicken tenders
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1/3 cup flour
  • 3 large eggs beaten
  • 4 cups crushed potato chips

Seeded Honey Mustard Sauce

  • 3 tbsp dijon
  • 2 tbsp whole grain mustard
  • 2 tbsp honey
  • 4 tbsp mayonnaise
  • 1/4 tsp onion salt

Instructions

  • Preheat oven to 425°f.
    Add mustards, honey, mayonnaise and onion salt to a small bowl and mix well to combine. Set aside. Season chicken tenders on both sides with salt, garlic powder and pepper.
  • Place flour, beaten eggs and crushed potato chips into 3 separate bowls. Working with 1 piece of chicken at a time, place in flour to coat completely. Shake off any excess flour then dip the chicken into the egg mixture and lastly place in the potato chips, pressing the crumbs into the chicken to adhere. Place the breaded chicken on a parchment-lined baking sheet. Repeat with the remaining pieces of chicken, spacing them an inch apart.
  • Bake for 10 minutes then flip and bake for an additional 10-15 minutes until coating is brown and chicken reaches an internal temperature of 165°f. Serve with honey mustard dip on the side.