Mushroom and Potato Venison Meatloaf

 

Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich.

Orange Marmalade Chicken Thighs

 

Upon reading Dorothy’s post in her wonderful blog “The New Vintage Kitchen”,  about her friend’s Hilda’s chicken marmalade recipe, I knew I wanted to give it a try. Such simple, yet complex at the same time, recipes, always intrigue me. The fact that the main flavoring ingredient was orange marmalade, a favorite of mine, was definitely part of the attraction.

Pan-Grilled Mahi Mahi with Marinated Pepper Salad

 

Keeping a couple of marinated salads in the fridge, makes it very easy top come up with a tasty and quick dish anytime.

Puff Pastry Tart with Caramelized Peppers, Cheeses, Mustard and Honey

A package of best quality butter puff pastry in the freezer, can be used in so many ways, and makes preparing delectable various dishes quick and easy.

The following tart is a good example of that. Using the puff pastry as a base, only a short list of ingredients is needed to create this beautiful and tasty tart.

Spring Salad with Maple Mustard Vinaigrette

With the weather starting to warm up, and fresh produce is easier to find, preparing salads is so much more enjoyable. The following salad is one example of that.

Chicken Thighs with Creamy Lemon, Saffron and Capers Sauce

Pairing chicken and lemon is one of my favorite combinations, and I’m always looking for new ways of using both together. This time, I had a creamy chicken dish in mind – one that would be cooked fairly quickly, and served over pasta.

Glazed Ribs

There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially.

Pan Fried Chicken Breast with Maple and Mustard

When looking for a quick lunch, I usually opt to use chicken breast, as it cooks quickly, and absorbs flavors beautifully. Keeping some vacuum packed chicken breast in the fridge, or freezer, makes it very easy to use them in different ways anytime.

Pan Fried Haddock Fillets with Caramelized Mini Peppers

When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter.

Braised Pot Roast with Pear Cider and Leek Gravy

After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results.

Baby Hakurei Turnip Soup

When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma.