Friday, November 22, 2013

Holiday Dishes: French-Canadian Tourtière (Meat Pie)

As I stated on the Off The Menu facebook page, through the end of the year, I will be making traditional holiday dishes from around the world.  This week I chose to make a tourtière.  This dish originated in what is now Quebec, and is traditionally served on Thanksgiving, Christmas Eve, or Christmas.

A tourtière is usually made of beef and pork, however I made mine with ground turkey that is seasoned to perfection.  Throw in some mashed potatoes, and top it all with a flaky golden brown crust, and you have yourself one satisfying meal in a pie that I just might be making at holiday time from now on.

Tuesday, November 12, 2013

A Comforting Meal: Mac and Cheese Casserole

Who decided that mac and cheese is only for kids, because who doesn't love it?  Noodles smothered in cheddar cheese; so yummy!  What a comfort too.  When you've had a rough day, this is the perfect meal to fill you up, and make you feel better.  This casserole full of mac and cheesy goodness, plus little sausage bits and seasoned fried potatoes cubes spread throughout, and topped with crunchy potato chip crumbs. 

Saturday, November 9, 2013

Peanut Butter Banana Bread With Mini Peanut Butter Cups

What a simply wonderful breakfast or snack, banana bread makes.  This banana bread has a twist; it has  peanut butter in it.  But wait, it also has another special treat in it; mini peanut butter cups!  So don't throw out those squishy bananas, make a treat that the whole family will love!

Monday, November 4, 2013

Italian Favorites: Double Battered Eggplant Parmesan

Eggplant parmesan is one of Chef Matt's absolute favorite Italian dishes; he's crazy about it!  He was the first one to introduce me to eggplant parmesan at the age of about 20.  Before I met him, I had never even tried this tasty dish.  When I first had it, truth be told, I couldn't see (or taste that is) what all the fuss was about.  There was something about it that I wasn't crazy about.  After thinking about it, I figured it out; too much eggplant, and not enough breading.  So, I decided that I needed to make this dish for myself, and see if I could make it in a way I would like.  After some experimenting, I realized that double battering the eggplant slices was exactly the taste combo that I was looking for.  Eggplant that is extra crunchy and packed with flavor, who could ask for anything better?

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