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Lunch

Dinner, Lunch

Chicken Curry Pot Pie

Bake-a-Long “Savory Bakes” contribution #1: Chicken Curry Pot Pie. This one isn’t much of a looker, I will admit. I rolled the pastry too thin and it started breaking from the edge of the skillet. That said, what it doesn’t have in looks, it definitely has in taste!

My mom has an expression that roughly translates as “sideways through the refrigerator”; what it means is take all your leftovers and smaller ingredients and make a meal out of it. Well, these days, I have all sorts of random bits and bobs in the fridge — a few carrots, a potato and onions, a package of boneless chicken thighs in the freezer and some pantry staples. I ended up making a yummy chicken curry last night and turned it into a pot pie for lunch (and dinner) today. It’s very yummy, even if it isn’t pretty.
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15. April 2020
Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Salads, Savory Snacks, Sides

Smoked Salmon and Chives Deviled Eggs

You might be an overly poshy food blogger when, whilst making deviled eggs during a global pandemic, you think “oooh, I may have stashed smoked salmon in the freezer for an emergency!”

For the record, there is no such thing as a smoked salmon emergency. Ever. No matter how delish it is.

But, the deviled eggs are yummy. And my chives survived the winter.
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13. April 2020
Dinner, Lunch

Tourtière Québecois
(Quebec-style Meat Pie, updated recipe)

Ever since I’ve been back from Quebec, I’ve been on a little bit of a kick to find more French Canadian foods that I like. I wanted to make a tourtiere, which I have done before with mixed results and when doing research, I found there are about as many recipes for tourtiere as there are people in the entire province of Quebec, so I just went with my own. The one pictured is actually only a half-recipe one because I am a singleton. The recipe is for a full-sized one though. My flavor profile is traditional meat-pie filling with ground beef and some veg and gravy, and the spices lean to the pepper and paprika side of things. I did find some recipes with cinnamon and clove but that isn’t my thing for meat pies. Happy with the result and *really* happy on how flaky the crust came out.
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4. March 2020
Appetizers/Starters, Dinner, Lunch, Sides

Honey Berbere Chicken Wings

Here is another “Superbowl Weekend” food adventure: Hot Wings! Did you know that Americans eat 1.6 BILLION chicken wings on average, on Superbowl weekend? Crazy, right? These are with a homemade Berbere paste, which is an Ethiopian spice. Plus roasted peppers, onions, garlic and other spices. The wing sauce from that has a little bit of honey in it, so while they are spicy, they aren’t “blow your head off” spicy. The paste can also be used for meats (beef, pork, chicken or even fish) or a little bit could be put in a vinaigrette. Pleased with the result!
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2. February 2020