Thank you Allrecipes.com/recipe/284670/best-lasagna-with-ricotta-bechamel

1/3 cup of Cornmeal
1/3 cup of All Purpose Flour
1/3 cup of Granulated Sugar
1 tsp of Salt
2 14.5 oz cans of Creamed Corn
1 14.5 oz can Corn Kernels, drained
1/3 cup of Unsalted Butter, softened
4 Eggs
1 cup of Heavy Cream
1 cup of Milk
1 tsp of Baking Powder

Preparation
1) Preheat your oven to 375 degrees, butter a medium size casserole dish and set aside.
2) In a large bowl, whisk together the eggs, milk, cream and butter, then add the remaining ingredients, mix just long enough to combine, pour into your prepared pan and bake for about an hour.
3) Allow to sit and cool for about 10 minutes before serving.

YUM YUM…

She was such an amazing woman and we hold her dear in our hearts, cherishing the memories we have with her. A live well lived.

Being together, telling stories, sharing memories, eating good food… that is exactly what she wanted her beloved family to do.. and I think we did it well!!

Thank you Graham for this fantastic meal. Smoked chilli! It was incredible and Grandma would have given it a 10 out of 10!!!

Spice Blend:

• 1 tablespoon kosher salt, plus more to taste
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper

Curry:

• 2 ½ pounds skinless, boneless chicken thighs, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 3 ½ cups chicken broth, or to taste
• ¾ cup unsweetened natural peanut butter
• ½ cup ketchup
• 1 tablespoon packed brown sugar
• 1 pound zucchini, cut into chunks
• 1 medium red bell pepper, cut into chunks
• 1 medium green poblano pepper, diced
• ½ cup roasted peanuts, plus more for garnish
• 2 cups hot cooked rice
• 1 medium lime, cut into wedges
• 3 tablespoons chopped fresh cilantro, for garnish

Directions

1. Make the spice blend: Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
2. Make the curry: Place chicken in a large bowl. Add 1/2 of the spice blend and mix until chicken is thoroughly coated.
3. Heat oil in a heavy pot over high heat. Add 1/2 of the chicken and cook until browned on all sides, 5 to 7 minutes. Transfer to a bowl. Repeat to brown remaining chicken.
4. Reduce the heat to medium, add onion to the chicken drippings, and sauté for 1 to 2 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add remaining spice blend; cook and stir for 1 minute. Pour in chicken broth; add browned chicken plus accumulated juices. Stir in peanut butter, ketchup, and brown sugar; bring to a simmer.
5. Reduce the heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, for 30 minutes. Stir in zucchini, bell pepper, poblano pepper, and 1/2 cup peanuts; continue to simmer until chicken juices run clear and vegetables are fork-tender, 30 to 40 minutes. Remove from the heat.
6. Serve curry over rice with a squeeze of lime. Garnish with cilantro and more peanuts as desired.

Thank you Allrecipes.com/recipe/244979/chef-johns-peanut-curry-chicken

They hold together perfectly and you can eat them faster if you’re not using a knife and fork!

To save some time, I’m just adding the link (below) to this yummy recipe!!

The meat can be spiced up anyway you like it. (I actually used ground moose meat for this!) I added some cayenne pepper, extra Worcestershire sauce and some better than beef bullion. Typically I make my own crust, in fact I don’t know when the last time was that I bought frozen, but that’s what I did to save time today, and it was fine. (Mine would have been wayyyy better though.) Make sure you spray the muffin tin before you put the pastry in!

Here’s the recipe, enjoy!

Very good and very fast!

Potatoes – 500 g
corn starch – 60 g
salt – 1 tsp
olive oil – 30 ml
parmesan cheese – 50 g
mozzarella cheese – 100 g

Pound the chicken to one inch thick.

Dry it well, season both sides with salt and pepper.

Mix flour, garlic, salt and pepper… coat the chicken, shake off extra flour.

Add oil to frying pan, cook the chicken for 2-3 minutes on each side to brown. Remove. These are not fully cooked yet.

Add shallots to pan, saute until tender. You might need to add more oil.

Add chicken stock, 1/4 cup lemon juice, and capers (rinse them first) I found this to be very lemony. So next time I won’t add the sliced lemons and rind as called for.

Add the chicken back for about 3 minutes on each side to finish cooking while the sauce thickens. Remove chicken.

Remove from heat. Add 6 TBSP cold butter. Stir constantly. 1 – 2 minutes. Pour sauce over chicken. Garnish with parsley.

I seasoned the beef with salt and pepper then seared all sides. I put them in the instant pot with 2 cups of beef stock for 35 minutes with a 10 minute natural release. They were incredible. Super tender, fall apart in your mouth tender.

While the meat is cooking, get a pot of salted water going for the pasta, I used fettuccine noodles.

In a large frying pan, add onions and sliced mushrooms. At the end, add some more butter and freshly minced garlic to taste for about 30 seconds. I used 4-5 cloves. We LOVE garlic!  Add flour and butter (about 4 tbsp of each). I cooked off the flour for a few minutes, added about 2 cups of beef stock, and heavy cream.. about a cup.  Add half a package or more of cream cheese. Let this simmer to thicken up.

Cook the pasta.

Remove meat from the instant pot, add to the sauce.

Drain the pasta, plate it, add the sauce and meat on top.

Cut 4 cups of chicken meat from a rotisserie chicken and shred into bite-sized pieces and set aside.
Place a large dutch oven or pot over medium/high heat. Add 2 Tbsp oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1-2 min until fragrant. Remove to the cutting board with chicken.
In the same pot, melt 4 Tbsp butter and whisk in 1/3 cup flour until lightly golden (1 1/2 min). Add 2 1/2 cups chicken broth, 1 Tbsp lemon juice, 1 tsp salt, 1/4 tsp pepper and whisk until smooth. Add 1 1/2 cups half and half and bring to a simmer. Season sauce with more salt and pepper to taste.
Return chicken, mushrooms, onions and pasta to the pot then sprinkle in 1/4 cup chopped fresh parsley and stir to combine.

I had to make more sauce, so I repeated with onions and mushrooms but this time instead of flour and butter I used a package of brown gravy mix, and just enough water to combine, then I added the left over cream sauce, more cooked chicken and some frozen peas and carrots.

Fully heat through. Add the mashed potatoes to the bottom baking dish, add the chicken mixture and then add the puff pastry. I rolled mine out a bit to fit the dish. Brush the top with egg wash. Cut slits into the dough.

Into the oven at 400 for about 25 minutes.

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

⅓ cup extra virgin olive oil, vegetable oil or other fairly neutral flavored oil

1 cup warm water

Combine flour, salt and baking powder in mixer with dough hook. Mix. Add oil and water.. mix at med speed until well incorporated, then low speed until it forms a ball and is fairly smooth.

Turn out and cut into 12 equal pieces. Flatten with your fingers into a round shape, sprinkle flour on both sides, cover with tea towel and let rest at least for 15 minutes.. up to two hours.  Roll very thin, and add to med/hot pan.  Should only take, 30 to 60 seconds on the first side, flip and cook a shorter time on the other side. When I took them out I loosely folded them in thirds and stacked them on top of each other. They won’t stick and will stay soft.

thecafesucrefarine.com/best-ever-homemade-flour-tortillas/ thank you!!

Focaccia Dough Ingredients:

• 1 1/2 cups warm water, 105-115 F
• 1 tsp honey
• 7 g instant yeast/ rapid rise yeast, 1 packet or 2 1/4 tsp
• 3 3/4 cups all-purpose flour
• 1 1/2 tsp salt
• 1 Tbsp extra virgin olive oil, for the dough
• 1/4 cup extra virgin olive oil , for the pan

This is seriously, so good!! I’ve made it before, but not like this. Comfort food at its best served over dirty mashed potatoes.

For the Salisbury Steak:
1 lb ground beef 90% lean
1/2 onion finely diced
2 garlic cloves minced
1/3 cup panko bread crumbs
1 large egg
1 ½ tsp Worcestershire sauce
2 tsp mayonnaise
1 tsp sea salt
½ tsp black pepper
1 ½ tsp Italian seasoning
1 Tbsp ketchup
1 ½ tsp milk (whole milk or any kind)
2 tsp Dijon mustard
1 Tbsp olive oil to sautee

For the Mushroom Gravy:

1/2 yellow onion finely diced
1 Tbsp unsalted butter
8 oz brown mushrooms sliced
2 garlic cloves minced
2 Tbsp all-purpose flour
1 1/2 cup beef broth + 1/2 cup water
½ tsp Worcestershire sauce
½ tsp Dijon mustard
2 tsp ketchup
¼ tsp sea salt
⅛ tsp ground black pepper

In a bowl combine all of the ingredients for the beef patties (except the oil). Mix until well incorporated and shape into 4 oval or round patties flattening the centre for even thickness throughout.

Heat 1 Tbsp oil in a non-stick pan, once hot, add patties to the skillet and cook until patties are golden brown on both sides and fully cooked. Remove the patties from the skillet and cover to keep warm.

Sauté ½ onion (you can also slice onion into thin slices, whatever your personal preference is) in the same skillet. Once the onion starts to become tender, add the garlic and butter and mix.

Add the mushrooms and sauté until browned, mixing frequently. Lightly season with salt and pepper.

In a bowl, whisk together all of the remaining gravy ingredients: 2 Tbsp flour, 1 1/2 cups broth, 1/2 cup water, 1/2 tsp Worcestershire, 1/2 tsp dijon, 2 tsp ketchup, 1/4 tsp salt, and 1/8 tsp pepper. Pour into the mushrooms and cook until the gravy thickens.

Add the patties back to the pan and completely cover with the gravy and mushrooms and cook just until patties are heated through.

Thanks  Natasha for your great recipes!!

natashaskitchen.com/salisbury-steak/

Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.

Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.

Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.

Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.

Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.