Category Archives: Meat

Chicken Tetrazzini

I’ve had this recipe bookmarked for a while now. Actually to be more accurate, I have tons of recipes bookmarked that have caught my eye, but that I never seem to have enough time to try. When your in a hurry to get something on the table, you usually go for a reliable stand-by. Something you know is good and that you can make in a hurry. Well when I recently started going through my bookmarks, I was surprised at how many yummy sounding recipes I had collected, and I decided it was about time to start crossing them off my list. You will be seeing a lot more recipes from me as I start going through them. Once you try this great pasta dish, it will become a favorite. Its perfect for those who love the creaminess of a fettuccine but crave more substantial flavor. I love that it has chicken, mushrooms and peas!  With over 1000 reviews and a rating of five stars, you know it’s gotta be good right? It was. It was so rich and packed with flavor it inspired a rain of complements from my husband. This is a great, hearty dish that will fill you up during the winter months. Make it to impress that special someone and it won’t dissapoint!





Chicken Tetrazzini (adapted from Giada de Laurentis)


  • 9 tablespoons butter
  • 2 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • 2 1/4 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon dry (or fresh) thyme leaves
  • 1/3 cup all-purpose flour
  • 4 cups whole milk, room temperature
  • 1 cup heavy whipping cream, room temperature
  • 1 cup chicken broth
  • 1/8 teaspoon ground nutmeg
  • 12 ounces linguine (I used fettuccine pasta)
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup dried Italian-style breadcrumbs


Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes.Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.


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Filed under Italian, Main Meals, Meat, Uncategorized

Mama Mira’s Famous Lasagna


I promise this is the only lasagna recipe that you will ever need. Its the perfect cheesy, meaty, hearty lasagna. Stuffed full of garlicky tomato sauce and creamy smooth béchamel sauce, it’s a super comforting dish, that gets requested more than any other dish I make. Its worth it to get the good parmesan, not the powder that comes in a can because it will give a great taste to the béchamel.



1 pack of lasagna noodles

shredded mozzarella

For the meat sauce:

  • 1/2 kilo ground beef
  • 2 tablespoons vegetable oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • black pepper to taste
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • salt to taste
  • 2- 8 oz  (227 grams) cans tomato sauce
  • 1 cup tomato paste
  • 1 teaspoon brown sugar
  • 1/2 cup boiling water

For the béchamel:

  • 1/4 cup butter (half a stick)
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1/4 cup shredded parmesan
  • salt and pepper to taste

In a medium saucepan, saute onion in the vegetable oil until soft and translucent. Add the beef to brown.  Add the all spice, cinnamon, black pepper, and garlic. Once the beef is cooked through add the salt. Pour the tomato sauce, tomato paste, italian seasoning, garlic powder and brown sugar over the beef. Boil for 5 minutes. Add the water and simmer for 30 minutes.

To make the béchamel: melt butter with flour in a medium saucepan and stir until mixture becomes golden color (about 3 minutes). Pour the milk and cream into the pan (milk and cream should be warm), whisking continuously. Add the garlic, nutmeg, salt and pepper. Continue to whisk until the mixture has just began to thicken up, then turn off the heat and add the parmesan. (The sauce will continue to thicken up off the stove).

To assemble: Coat the bottom of the pyrex with a little of the béchamel so that the noodles wont stick. Then put one layer of noodles, top with 1/3 of the meat sauce, and then 1/3 of the béchamel. Put another layer of noodles, meat sauce and béchamel, then the final layer of noodles, meat sauce and béchamel. Top with the mozzarella cheese and bake in a 180C oven for 20 minutes. In the final 10 minutes  turn on the broiler to brown the top.



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by | October 23, 2012 · 10:00 am

Cheesesteak sandwiches

I’m not gonna call this a Philly cheesesteak because the people of Philadelphia are very protective over their cheese steak sandwiches. They have a special kind of cheese that goes with it, the meat is super thin, and this kind of meat is not readily available where we live. So I improvised and made a simple, easy, and delicious sandwich that is just bursting with flavor and cheesy goodness. It’s best to let the meat marinate in the steak seasoning overnight just so all that delicious flavor really soaks into the meat. However, if you don’t have the time you can just let the steak sit for about half an hour before you use it. Be sure to use good quality tender steaks for the best results.


  • 500 gram steak (type up to preference) pounded thin and cut into strips
  • 2 tablespoons steak seasoning
  • 1 onion cut into rings
  • 1 green pepper
  • 1 red pepper
  • 2 cups mushrooms sliced
  • 1 cup provolone cheese shredded
  • 1 cup mozzarella cheese shredded
  • 2 cloves garlic
  • 1 cup mayonnaise
  • 4 small baguettes

First spread the steak seasoning over the steak pieces cover with plastic wrap and let marinate in the fridge for a day.

Add oil to a frying pan and fry the beef until cooked. Remove the steak on to a separate plate. Add a little more oil to the pan and saute the onions and peppers until soft. Add the mushrooms and cook until soft. Remove onto a separate plate.

Mince the garlic and mix with mayonaise, spread on both sides of the baguette. Sprinkle the provolone cheese and mozzarella on 1 side of the bread. Put the mixture of steak, onions, peppers and mushrooms on the other side. Put the sandwich under the broiler in the oven until cheese is melted and delicously oozing. Remove and enjoy!


Filed under Main Meals, Meat, Sandwiches

Chili Pie

Otherwise known as tamale pie, I like the name chili pie more because it really reflects what this hearty dinner is about.  It’s about chili, baked with a cornbread crust on top.  It’s chili pie! And its genius.  The chili part was wonderfully spiced, thick and fulfilling the perfect soon to be winter comfort food.  The cornbread gives a nice slightly sweet touch to overall dish, and the nice addition of a starch conveniently baked into the dish.   A possible addition I’d make is to add some shredded cheddar cheese to the cornbread dough itself, since the cheese that melted in with the meat mixture was kind of lost.  I’d definitely recommend this as a dinner or lunch entree, and it makes a lot!

Chili Pie adapted from Brown Eyed Baker

For the Filling:
1 tablespoon vegetable oil
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 jalapeño peppers, seeded and minced
1½ pounds ground beef
1½ cups corn kernels, fresh or frozen
1 can (14.5-ounces) diced tomatoes, drained
3 1/2 tablespoons tomato paste
2 teaspoons cayenne pepper (adjust to heat preferences)
1/2 teaspoon smoked paprika (optional, gives a smoky flavor)
4 teaspoons ground cumin
2 teaspoons kosher salt
½ cup sliced black olives
120 grams cheddar cheese shredded ounces

For the Cornbread Topping:
1½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
6 tablespoons unsalted butter, melted
1/3 cup shredded cheddar cheese (optional, just thought it would be a nice add in)

1. Preheat oven to 375 degrees F (190 C).

2. Making the Filling: In a large skillet over medium-high heat, warm the oil until hot. Add the onion, green pepper and jalapeños, and cook, stirring occasionally, until softened, about 10 minutes. Transfer to a bowl and set aside.

3. Reduce the heat to medium and add the ground beef to the pan. Cook, stirring occasionally to break up the meat, until browned, 5 to 10 minutes. Once the meat is browned, add the onion mixture back to the pan. Stir in the corn, diced tomatoes, tomato paste, chili powder, cumin and salt. Stir well to ensure that the spices and the tomato paste are evenly distributed. Bring to a simmer, then reduce the heat to low and simmer for 20 minutes. Remove from the heat and let stand while preparing the cornbread topping.

4. Make the Cornbread Topping: Whisk together the cornmeal, flour, sugar, baking powder and salt in a medium bowl. In a separate medium bowl, whisk together the eggs, milk and melted butter. Pour the wet ingredients over the cornmeal mixture and stir together until barely incorporated.

5. Assemble & Bake the Pie: Stir the olives and shredded cheese into the beef mixture and pour it into a 9×13-inch baking dish, smoothing the top. Pour the cornbread batter over the filling, using a spatula to spread it into an even layer. Bake for 30 to 40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean. (My oven runs hot, so it was done at 25 minutes) Allow the pie to rest for 15 minutes before serving. Serve with a dollop of sour cream and some black olives scattered on top if desired.

You might notice in the pictures this amazing guacamole salad I served it with.  It was the perfect match, and I loved the recipe.  I’ll be repeating it a lot! Stay tuned and the recipe will be posted.


Filed under Main Meals, Meat

Moroccan Lamb Tagine

I wanted to have a few friends over, and I wanted to try something new.  I’ve always loved tagine, a meat dish (or chicken) with sweet elements, traditionally stewed plums, or dates, or raisins.  The combination of sweet and savoury and the depth of spices make this a comforting yet challenging dish for your palate.  I don’t have a tagine pot, and I didn’t have hours to slow cook the recipe, but I looked around and found this conveniently simple, and relatively fast recipe.  This is also really healthy, especially if you use lean meat.  The added apricots give it a lot of fiber, click on the original recipe link to see nutritional information.  I made it with a good friends help and it turned out to be a recipe that will definitely be repeated many times.  Make, expand your culinary expertise and enjoy!

Prep 15 mins

Cook 1 hr 30 mins


  • 2 tbsp olive oil
  • 500g lean diced lamb
  • 1 large onion , roughly chopped
  • 2 large carrots , quartered lengthways and cut into chunks
  • 2 garlic cloves , finely chopped
  • 2 tbsp ras-el-hanout spice mix (see tip, below)
  • 400g can chopped tomatoes
  • 400g can chickpeas , rinsed and drained
  • 200g dried apricots (I also added around 150 g of squishy dates, gave it more of a pronounced sweet flavor)
  • 600ml chicken stock

Spice mix

Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.


  • 120g pack pomegranate seeds
  • 2 large handfuls coriander , roughly chopped

*Note, I doubled the recipe as I was cooking for a crowd, but for most purposes the original recipe should provide more than enough.  I didn’t find the ras el hanout mix, so I made my own by just randomly measuring out the spices listed in the spice mix until I came up with around the 2 tablespoon mark.  Turned out great!

  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots (and dates if using). Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.  If, at 5-10 minutes before removing from oven the sauce still seems overly liquidy, you want a more thick stew like sauce, add a slurry of cornstarch (equal parts cornstarch mixed with equal parts cold water, start with 1 tablespoon cornstarch to 1 tablespoon water) and leave to simmer for 5-10 minutes more. *NOTE, I did all the stovetop work like sauteeing the vegetables and meat and simmering the broth in a nonstick metal pan, then transferred everything to a pyrex deep dish container when it came time to put it in the oven.  I wasn’t sure how well my pyrex would do on a stovetop so I didn’t want to risk a kitchen disaster!
  2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

*Serve with this curried couscous.  It is the perfect accompaniment and takes just a few minutes to prepare…you might find the couscous is even more popular than the tagine!



Filed under Healthy, Main Meals, Meat