This recipe is adapted from my sister-in-law Patti, who is an amazing cook. She says fresh dill is a must, it gives the sauce its bright flavor. And my little secret? A tiny pinch of nutmeg. It adds a subtle depth that makes the sauce taste extra special without overpowering the dill.

I especially love using garden fresh new potatoes (baby potatoes) for this dish. Their thin skins and naturally sweet taste make them perfect, and the best part -no peeling required. Those delicate skins add colour, texture, and extra flavor. 

Tips for the Best Dill Potatoes

• Salt the cooking water for the potatoes well, it seasons the potatoes from the inside.
• Don’t overcook the potatoes. You want fork tender, not falling apart.
• Serve the sauce warm for the creamiest texture.
• Don’t skip the nutmeg, it adds depth, warmth and a subtle nutty flavor.
• Fresh dill really makes a difference in this recipe; it is more fragrant and flavorful than dried. Use only the feathered ends, not the stems.

What Kind of Potatoes work best?

• You can’t beat the taste of garden-fresh new potatoes Their thin skins and naturally sweet flavor pair well with creamy dill sauce. Bonus – you don’t have to peel them! Just give them a good scrub and they’re ready to cook.
• Colorful baby potatoes – typically a mix of red, yellow/Yukon gold, and purple varieties. These small, thin-skinned potatoes are creamy and dense.

How to Make Creamy Dill Potatoes

This recipe is simple and comes together quickly, making it a great side dish for Herb Baked Salmon, Pork Rib Roast or Beer Can Chicken.

Cook the potatoes
Place the potatoes in a large pot and cover them with cold salted water. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork tender. Depending on their size, this usually takes about 15 to 20 minutes. Drain well.

Make the creamy dill sauce
While the potatoes are cooking, prepare the sauce. Melt butter in a small saucepan over medium heat. Add the onions and sauté, slowly whisk in the cream and fresh dill. Let the sauce cook for a few minutes until it thickens slightly. Stir in a pinch of nutmeg, salt, and pepper.

Serve the potatoes
Place the cooked potatoes in a serving bowl. You can pour the sauce over the potatoes or serve it on the side so everyone can add as much as they like.

Simple side dish potato recipes

Potatoes are an easy side dish that works well for a weeknight meal or Sunday Dinner.

Roasted Garlic Mashed Potatoes

Shallot Hasselback Potatoes

Bacon Kale Potato Salad

Parmesan Oven Roasted Potatoes

This post was originally published August 8, 2014. I have updated with fresh tips and photos.

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Creamy Dill Potatoes

Creamy dill potatoes made with tender new potatoes and a rich homemade dill sauce. An easy potato side dish perfect for weeknight dinners.

Course Side Dish

Cuisine American

Keyword dill potatoes, dill sauce, new potatoes, potatoes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 596kcal

Author Laureen King

Ingredients

• 3 lbs new potatoes
• 4 cups heavy cream
• 1 cup onion finely chopped
• 1/4 cup butter
• 1/4 – 1/2 cup fresh dill chopped just the feathered ends not the stems
• 1/2 – 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon nutmeg

Instructions

Making the Dill Sauce

• In a large heavy saucepan melt the butter over medium heat.
• Add the finely chopped onions and sauté until onions are translucent. (do not over brown)
• Slowly whisk in the heavy cream.
• Stir in the dill and nutmeg.
• Season with salt and pepper.
• Simmer on low heat for about 30 minutes until the sauce thickens.

Preparing the potatoes

• While the dill sauce is simmering prepare the potatoes.
• Wash potatoes, removing any blemished spots.
• Add to large pot of cold water (enough to fully cover potatoes).
• Add a teaspoon of salt to the water. Boil over medium high heat until the potatoes are tender, not mushy.
• Drain well and serve with the creamy dill sauce.

Nutrition

Calories: 596kcal | Carbohydrates: 35g | Protein: 7g | Fat: 49g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 150mg | Sodium: 235mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2044IU | Vitamin C: 37mg | Calcium: 109mg | Iron: 2mg

The post Creamy Dill Potatoes Recipe appeared first on Art and the Kitchen.

There is no complicated prep and the seasoning can be made ahead of time. In fact, I like to double the batch so I have some on hand. This easy air fryer chicken recipe will quickly become a regular on your dinner table. Serve with Hasselback Potatoes and Bacon Shallot Peas for a family dinner everyone will love.

Why the air Fryer works so well for Chicken Breasts

• Chicken breasts are lean, which means they can dry out quickly if overcooked. The air fryer solves that problem by circulating hot air around the chicken, cooking it evenly from all sides.
• Because the air fryer cooks more quickly than a regular oven, the chicken doesn’t have as much time to dry out. This makes chicken that is tender and juicy inside, with nicely seasoned and crispy skin.
• No need to heat a large oven, and cleanup is a breeze.

What I love about this recipe

• No breading or batter is required, the chicken is simply coated in a homemade seasoning mix.
• The skin turns out golden and crispy, yet the inside is so tender and juicy. No oil is required, making this chicken dinner recipe a healthy option.
• 5-minute meal prep time, 30 minutes cook time, great for those busy weeknight dinners.

Can you Substitute Bone-in Chicken breasts with boneless?

Absolutely, but I find bone-in chicken breasts are more flavorful and stay juicier. They are usually less expensive than boneless, skinless chicken breasts making them budget-friendly.

Cooking Tips

• Pat the chicken breasts dry with paper towel, this allows for better adhesion of the seasoning mixture.
• Adding corn starch to the seasoning mixture provides for a golden crispy skin.
• Start by cooking with the skin side down and finish cooking skin side up. This helps you get that delicious, golden crispy skin.
• Use a digital meat thermometer to confirm the internal temperature of 165º F.  Cook time and temperature can vary with each model of air fryer. Do not overcook or you will have dry chicken!
• Depending on the type of air fryer, you may or may not need to preheat, check the operating manual.

chicken recipes your family will love

Easy chicken recipes your family will love!

Homemade Teriyaki Chicken Thighs

Chicken with Creamy Sun-Dried Tomato Sauce

Panko Crusted Chicken

Homemade Chicken Parmesan Recipe

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Bone-In Air Fryer Chicken Breasts

Deliciously seasoned, bone-in air fryer chicken breasts that are tender inside with perfectly crisp skin every time. 

Course Dinner

Cuisine American, Canadian

Keyword bone in air fryer chicken breasts

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 344kcal

Author Laureen King

Equipment

• air fryer

Ingredients

• 4 bone-in chicken breasts

Seasoning Mixture

• 1 teaspoon ground thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon ground mustard
• 3 teaspoons paprika
• 1 teaspoon celery salt
• 2 teaspoons garlic salt
• 1 teaspoon ground ginger
• 3 teaspoons white pepper
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 tbsp cornstarch

Instructions

• Lay chicken breasts on a layer of paper towel and pat dry, leave top covered with paper towel while mixing seasoning ingredients.
• Mix together all the seasoning ingredients and place them into a roasting bag or large zip-loc type bag.
• Place 1 chicken breast into the bag and shake to get an even coating of the seasoning mix, repeat for the remaining chicken breasts.
• Place coated chicken breasts into the air fryer, skin side down, and set temperature to 365º F for 30 minutes.
• After 15 minutes turn the chicken breasts so skin side is up. Cook for remaining 15 minutes or until the internal temperature reaches 165º F.
• Remove from the air fryer, loosely cover with foil and let rest for 5 minutes before serving.

Notes

The seasoning mix can be made ahead of time! 

Nutrition

Serving: 4g | Calories: 344kcal | Carbohydrates: 7g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 2442mg | Potassium: 468mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 3mg

The post Bone-In Air Fryer Chicken Breasts appeared first on Art and the Kitchen.

My husband and I love stuffed bell peppers, but we also love a good casserole so he came up with the idea of deconstructing the stuffed peppers and keeping the same flavours that we both enjoy with the traditional recipe. This family-friendly casserole combines lean ground beef, sweet bell peppers, diced tomatoes, and rice, all topped with melted cheese.

Comfort Food Classics

Perfect for busy weeknights, these casseroles are hearty and delicious!

Chicken Macaroni Casserole

Super Shepherd’s Pie

Baked Spaghetti Pie

Classic Tuna Casserole

Key Ingredients

You only need a handful of simple ingredients to make this hearty dinner.

• Ground Beef – we are lucky to have a local butcher shop whose lean ground beef is similar to most grocery store’s extra lean ground beef, aim for about a 10% fat content.
• Bell peppers – we prefer red, orange and yellow for their sweet, mild taste.
• Diced tomatoes – canned diced tomatoes work well, the juice keeps the ground beef and rice mixture moist.
• Cheese – I used aged cheddar cheese, Monterey Jack cheddar, mozzarella, or Colby also work well.

Helpful Tips for Making Stuffed Pepper Casserole

Deconstructed stuffed pepper casserole is a quick, family-friendly dinner that transforms classic stuffed peppers into an easy, cheesy meal.

• Cook the rice before hand, it can be done the day before and stored in an airtight container in the refrigerator or the same day so it is ready for your preparation steps.
• Cut the bell peppers into eight sections and then each section into thirds for nice bite-sized pieces. Remove the seeds.
• Pour the diced tomatoes into a strainer with a bowl under to collect the juice. Add this reserved juice back into the ground beef and rice mixture as needed to keep the casserole moist and prevent it from being too dry.

Preparation

These step-by-step instructions make preparing this dish quick and easy.

In a large skillet heat olive oil over medium heat and saute the chopped onions.

Add the garlic and saute for about 2 minutes, then stir in the tomato paste.

Add the ground beef and cook until the beef is no longer pink.

Stir in the tomatoes and seasoning mixture.

Mix the cooked rice and ground beef mixture together.

Add the juice from the diced tomatoes to moisten the mixture.

Stir in the chopped peppers.

Preheat oven to 400º F. Transfer ground beef- rice mixture into a 3-quart baking pan. Cover and bake for 30 minutes. 

Top with grated cheese, place back in oven for 7 to 10 minutes or until cheese has melted.

Serve with a simple green salad.

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Deconstructed Stuffed Pepper Casserole

Deconstructed Stuffed Pepper Casserole is an easy variation on the classic stuffed pepper recipe.

Course Dinner

Cuisine American

Keyword deconstructed stuffed pepper casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 676kcal

Author Laureen King

Ingredients

• 1 1/2 lbs extra lean ground beef
• 3 bell peppers chopped, I prefer red, yellow, and orange
• 3 tbsp extra virgin olive oil
• 1 cup yellow onion finely chopped
• 3  cloves garlic minced
• 2 tbsp tomato paste
• 1 can diced tomatoes 540 ml can
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon pepper
• 3 cups rice  cooked
• 3 cups shredded cheddar

Instructions

• Using a large skillet sauté  the onions until softened and translucent.
• Add the minced garlic and sauté  for 1-2 minutes.
• Stir in the tomato paste.
• Add the ground beef and mix with the onions, garlic and tomato paste. Cook until the beef is no longer pink.
• Drain the tomatoes, reserving the juice. Stir into the ground beef mixture.
• Blend in the spices, oregano, salt and pepper.
• Mix in the cooked rice. Add the juice from the diced tomatoes to keep it moist.  Simmer for about 5 minutes, stirring occasionally.
• Add the chopped peppers and combine.
• Preheat oven to 400º F. Transfer ground beef- rice mixture into a 3 quart baking pan. Cover and bake for 30 minutes.  
• Top with grated cheese and place back in oven for 7 to 10 minutes or until the cheese has melted.

Nutrition

Calories: 676kcal | Carbohydrates: 86g | Protein: 22g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 57mg | Sodium: 1100mg | Potassium: 513mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2602IU | Vitamin C: 86mg | Calcium: 470mg | Iron: 2mg

The post Deconstructed Stuffed Pepper Casserole  appeared first on Art and the Kitchen.

When I was a child my Mom made Puffed Wheat Squares often for our family. They were quick and easy to make, made with simple ingredients. Back in the 60’s puffed wheat was sold in extra-large bags and because it was inexpensive, it was the only store bought cereal we ever got. Five kids could eat a lot of cereal!

The best puffed wheat square recipe I’ve ever tasted came from my sister-in-law Patti. She perfected her recipe, creating the perfect combination of puffed wheat and sweet, chocolatey caramel syrup.

5 Simple ingredients for making these old fashioned squares

Tips for making perfect Puffed Wheat Squares

• Don’t overcook the syrup. Bring it to a boil, let it bubble for just 1 minute. Cooking the syrup too long will result in squares that are hard.
• Grease the pan or you will have a heck of a time trying to remove squares. I always use butter to grease the pan. Lining the baking pan with parchment paper is also an option.
• Use an extra-large bowl so you can stir the syrup mixture into the puffed wheat without it spilling over the sides.
• Press the mixture lightly into the pan, this keeps them chewy instead of dense.
• Once cooled and firm, store them in an airtight container at room temperature.

Old fashioned treat recipes

Passed down from our Mom and Grandma’s these sweet treat recipes have been made countless times.

Date Squares

Butterscotch Confetti Squares

Nanaimo Bars

Old Fashioned Butter Tarts

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Nana’s Puffed Wheat Squares

Delicious, ooey, gooey, the best recipe ever for puffed wheat squares.

Course Dessert

Cuisine American

Keyword puffed wheat squares

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 20

Calories 353kcal

Author Laureen King

Ingredients

• 1 1/2 cup butter
• 2 1/4 cups corn syrup
• 1 1/2 cups granulated sugar
• 1 1/2 cups cocoa powder dutch processed is best
• 14 cups puffed wheat

Instructions

• Grease 9×13 cake pan with butter.
• Place puffed wheat in an extra- large bowl.
• Using a medium saucepan add the butter and heat just until melted.
• Stir in the corn syrup, sugar and cocoa powder.
• Bring to a slow boil and let bubble for 1 minute.
• Pour the syrup mixture over the puffed wheat and gently fold the puffed wheat and syrup together until the puffed wheat is fully coated.
• Pour into the prepared baking pan and spread evenly. Lightly press down into the pan.
• Let cool at room temperature before cutting into squares.

Video

Nutrition

Calories: 353kcal | Carbohydrates: 60g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 135mg | Potassium: 118mg | Fiber: 3g | Sugar: 45g | Vitamin A: 425IU | Calcium: 19mg | Iron: 1mg

The post Nana’s Puffed Wheat Squares appeared first on Art and the Kitchen.

I originally published this post June 24, 2013, now updated with new tips and photos.

My friend Rona says this is hands down the best Banana cake recipe she has ever made and it comes out perfect every time. In fact, I think she has made it more than I have now.

So if you are looking for a recipe to use up your overripe bananas, this Moist Banana Cake with Cream Cheese Frosting will be a hit! Looking for more delicious banana recipes – bake some Banana Muffins, Banana Spice Cookies, or a classic Banana Bread.

Ingredients

Bananas: The bananas should be very ripe, mostly brown with a few yellow areas. Overripe bananas are soft and sweeter which creates outstanding banana flavour. Do not use green or firm bananas, they won’t give your banana cake the flavour or moisture it needs.

Can you use frozen bananas?

Yes, thaw frozen bananas at room temperature and drain off any excess liquid.

Buttermilk: Helps the cake stay soft and moist rather than dry or crumbly.

What if I don’t have buttermilk?

I prefer store-bought buttermilk, as it is thicker with a preferred tangy flavour. In a pinch you can make your own by adding 1 tablespoon of fresh lemon juice or white vinegar to 11/2 cups of whole milk. Let sit for 5-10 minutes.

Butter: you can’t beat the rich, creamy flavour that only butter can deliver in homemade desserts. I used unsalted, but salted will also work, just reduce the salt by 1/8 teaspoon.

Lemon Juice: adding a little fresh lemon juice to the mashed bananas helps the cake rise evenly and balances the sweetness of the banana flavour.

Pantry Ingredients: all-purpose flour, baking soda, sugar, eggs and pure vanilla extract.

How to make Moist Banana Cake with Cream Cheese Frosting

Grease and lightly dust baking pan with flour.

Mash the bananas with lemon juice. Set aside.

Whisk together the dry ingredients.

Beat together the butter and sugar.

Beat in the eggs, one at a time. Add vanilla.

Add the flour mixture a bit at a time alternating with the butter milk.

Blend in the bananas.

Spread into prepared pan.

Bake 275ºF for about 1 hour or until done.

Remove cake from the oven and immediately place into the freezer for 30 minutes.

Frost with cream cheese frosting.

Made-from-Scratch cake recipes

Using simple, high-quality ingredients and a whole lot of care for the best cake recipes.

Chiffon Poppy Seed Cake

Blueberry Zucchini Cake with Lemon Frosting

Homemade Angel Food Cake

Chocolate Cake with Ganache Icing

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Moist Banana Cake with Cream Cheese Frosting

This moist banana cake with cream cheese frosting is so flavourful. Easy to make and perfect for using ripe bananas.

Course Dessert

Cuisine American

Keyword banana cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 669kcal

Author Laureen King

Ingredients

Banana Cake Ingredients

• 1 1/2 cups very ripe bananas mashed
• 2 teaspoons fresh lemon juice
• 3 cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter room temperature
• 2 cups granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups buttermilk

Cream Cheese Frosting Ingredients

• 8 ounces cream cheese room temperature
• 1/2 cup butter room temperature
• 1 teaspoon pure vanilla extract
• 3 1/2 cups confectioners' sugar also known as powdered sugar or icing sugar
• 1-2 teaspoons fresh squeezed lemon juice optional

Instructions

• Preheat oven to 275º F.
• Grease and lightly dust with flour a 9 x 13 baking pan or 10 inch round.
• Mash the bananas with the lemon juice, set aside.
• Whisk together the flour, baking soda and salt.
• In a large bowl, beat the butter and sugar together using a standing mixer or hand mixer.
• Add the eggs one at a time, beat until well combined.
• Stir in the vanilla extract.
• Add the flour mixture a bit at a time alternating with the buttermilk. Mix until combined, but do not over-mix.
• Blend in the bananas until fully combined. Do not over-mix.
• Spread the batter into prepared cake pan. Bake 275ºF for about 1 hour. Check for doneness: this cake is baked at a lower temperature 275º F which normally takes about 1 hour for a 9 x 13 baking pan. A 10-inch round pan takes a bit longer. Depending on whether you are baking in a convection oven or regular oven baking time can vary by 15-20 minutes. Test by inserting a toothpick into the center of the cake. When it comes out clean or a few moist crumbs, the cake is done. If wet, it needs more time to bake. Also, the top of the cake should be golden brown, not glossy or liquid in the middle.
• Remove the cake from the oven and immediately place it into the freezer for 30 minutes.
• After 30 minutes remove from freezer, allow to completely cool and frost with cream cheese frosting.
• Keep cake refrigerated until ready to serve.
• Frosting
• In a large bowl beat the butter and cream cheese together until smooth.
• Add the vanilla extract.
• Mix in the confectioners' sugar. Beat on high speed until the frosting is smooth and creamy.
• Spread evenly onto cooled cake.

Notes

My husband loves a thick layer of cream cheese frosting so I usually double the frosting recipe.

Nutrition

Calories: 669kcal | Carbohydrates: 99g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 448mg | Potassium: 192mg | Fiber: 1g | Sugar: 72g | Vitamin A: 974IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg

The post Moist Banana Cake with Cream Cheese Frosting appeared first on Art and the Kitchen.

Using a puff pastry top instead of a traditional pie crust gives this pot pie a light, flaky, and buttery topping that is both easy and convenient. 

There is nothing quite like a simple recipe like pot pie when the weather chills and we crave those old-fashioned recipes our Mom and Grandma’s made. If you love cozy, traditional dishes like this one, you may also enjoy our other comfort food favourites, such as Chicken and Dumplings and Tuna Casserole.

Comfort food recipes for family dinners

Whether its a hearty casserole or a bowl of savory soup these are recipes my family loves.

Chicken Macaroni Casserole

Super Shepherd’s Pie

Hearty Tortellini Soup

Baked Spaghetti Pie

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Chicken Pot Pie with Puff Pastry

Chicken pot pie with a flaky puff pastry topping. Made with a savory filling, tender chicken and vegetables. Perfect for family dinner.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 806kcal

Author Laureen King

Ingredients

• 4 cups chicken cooked, cut into bite size pieces
• 3 stalks celery sliced
• 1 medium onion diced
• 1 cup carrots sliced
• 1 1/2 cup potatoes diced
• 1 cup frozen corn
• 1 cup frozen green peas
• 1 cup chicken gravy mix prepared as per packet instructions for saucier filling use 2 prepared packets
• 1/2 teaspoon thyme
• 1/2 teaspoon poultry seasoning
• 1 teaspoon Kosher salt
• 1 teaspoon fresh ground pepper
• 2 tbsp olive oil

Puff Pastry Top

• 1 package puff pastry thawed
• 1 egg for egg wash
• 1 tbsp heavy cream for egg wash

Instructions

• Preheat oven to 375ºF.

Chicken filling instructions

• Cut cooked chicken into bite size pieces, set aside.
• Heat olive oil in a large heavy skillet or dutch oven. Add the potatoes, carrots, onion and celery. Saute until tender, about 8-10 mins.
• Add the green peas, corn and chicken to the skillet of sautéed vegetables.
• Stir in the prepared chicken gravy. Bring to a simmer, then transfer to a 9 x 13 baking dish. Let cool a bit before topping with the puff pastry. Hot filling can melt the butter in the pastry, preventing it from puffing up and can cause a soggy crust.
• Place the chilled puff pastry to cover casserole dish slightly larger than the baking dish. You may need 2 sheets to cover the dish. Press the edges into the rim of the dish to seal it.

Prepare the egg wash

• Using a fork, whisk the egg and cream until well combined.
• Brush the egg wash mixture to coat the puff pastry.
• Use a sharp knife to cut small slits (vents) into the puff pastry. This allows steam to escape during baking, which helps the pastry puff and cook evenly.

Baking

• Pre-heat the oven and bake 375º F for 40-50 minutes. The puff pastry top should be golden brown and the filling bubbly.
• Let the casserole rest for 5-10 minutes before serving.

Nutrition

Calories: 806kcal | Carbohydrates: 63g | Protein: 25g | Fat: 51g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 866mg | Potassium: 719mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4171IU | Vitamin C: 27mg | Calcium: 59mg | Iron: 4mg

The post Chicken Pot Pie with Puff Pastry appeared first on Art and the Kitchen.

Creamy Shrimp Fettuccine Alfredo is a simple but impressive dish that comes together in about 30 minutes. The homemade Alfredo sauce is rich and smooth, made with butter, garlic, cream, and parmesan cheese, then tossed with tender fettuccine pasta.

Juicy jumbo shrimp are pan-seared until golden and flavorful, giving this classic pasta a restaurant-quality taste without being complicated. It’s a winner!

What to serve with this pasta dish

Serve with a simple green salad tossed with a light Fresh Herb Italian Dressing and a warm slice of garlic toast.

Easy Pasta Recipes

If you enjoy easy pasta dinners, you may want to try these recipes.

Penne alla Vodka

Shrimp Asparagus Carbonara

Capellini D’Angelo Roma

Pasta with Shrimp and Wine Sauce

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Creamy Shrimp Fettuccine Alfredo

Creamy Fettuccine Alfredo with pan-seared shrimp, an easy recipe ready in 30 minutes.

Course Dinner

Cuisine Italian

Keyword shrimp fettuccine Alfredo

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 1113kcal

Author Laureen King

Ingredients

Alfredo Sauce

• 1/2 cup butter
• 2 cloves garlic finely minced
• 2 cups heavy cream
• 2/3 cup parmesan cheese freshly grated
• fresh ground pepper
• 1 box fettuccine 12 oz size

Pan-seared Shrimp

• 12 – 16 jumbo shrimp raw
• 1 tbsp olive oil for pan frying shrimp
• 1-2 tbsp butter for pan frying shrimp
• 2 cloves garlic peeled and smashed
• salt
• fresh ground pepper
• 2 tbsp parmesan cheese shavings for garnish

Instructions

How to prepare the Alfredo sauce

• In a heavy saucepan, melt the butter over medium heat.
• Add the garlic and sauté for a minute. (do not let garlic get brown)
• Add the cream and bring to a slow simmer, stir often. DO not let boil!
• Stir in the parmesan cheese and continue to simmer for 10-15 minutes until the sauce has thickened, stirring often.
• Season with fresh ground pepper.
• While sauce is simmering prepare pasta and shrimp.
• Cook the pasta in large pot of salted water until tender but still firm (al dente).

How to prepare pan-seared shrimp

• I cooked my shrimp and served with shells on (remove before eating). If you prefer remove the shell prior to frying.
• Pat the shrimp dry with paper towel, then season with salt and pepper.
• Heat olive oil and 2 tablespoons of butter in a large skillet, medium high heat.
• Add the garlic cloves.
• Next add the shrimp and fry the shrimp until it turns pink and opaque and has a golden-brown sear. This takes about 2-3 minutes per side.
• Cook the shrimp in batches to avoid overcrowding the frying pan. Keep cooked shrimp in warmed oven while preparing all the shrimp. Add more olive oil and butter as needed.

Putting it all together

• In a large bowl toss the pasta and Alfredo sauce until all the pasta is coated with sauce.
• Portion the pasta on plates and top with the seared shrimp. Garnish with parmesan shaving and fresh ground pepper.

Nutrition

Calories: 1113kcal | Carbohydrates: 66g | Protein: 31g | Fat: 82g | Saturated Fat: 48g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 363mg | Sodium: 902mg | Potassium: 426mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2857IU | Vitamin C: 2mg | Calcium: 381mg | Iron: 2mg

The post Creamy Shrimp Fettuccine Alfredo/Easy Shrimp Pasta Recipe appeared first on Art and the Kitchen.

Whether you are looking for a filling breakfast or weekend brunch this breakfast skillet is easy to make. Big on flavour and a great recipe to customize with ingredients you have on hand.

what makes this one pan breakfast a family favourite

Simple ingredients, comforting and easy cleanup for those busy mornings. You can easily prep everything the night before!

Weekend Brunch ideas

Looking for a special holiday brunch or breakfast recipe, these are some great options.

Asparagus and Gruyere Cheese Quiche

Perfect Fluffy Pancake Recipe

Classic Eggs Benedict

Breakfast Egg Bites

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Hearty Breakfast Skillet

An easy hearty breakfast skillet made with potatoes, eggs, sausage, bacon, and vegetables. A filling one pan breakfast that is perfect for busy mornings or brunch.

Course Breakfast

Cuisine American

Keyword breakfast skillet

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 376kcal

Author Laureen King

Ingredients

• 10 links breakfast sausages
• 8 strips bacon cut into one inch pieces
• 1 1/2 cups potatoes cubed
• 1/2 cup green onion
• 1 cup red peppers chopped
• 1 1/2 cups fresh mushrooms sliced
• 6 large eggs
• 1/4 cup milk
• 1 teaspoon ground pepper
• 1 1/2 cups cheddar and mozzarella cheese shredded

Instructions

• In a large skillet over medium heat cook the sausages until done and nicely browned.
• Remove from the pan and cut into 1/2 inch pieces, set aside.
• In the same pan cook the bacon until crisp, set aside.
• Using the pan drippings, fry the potatoes until tender.
• Add the onions, peppers and mushrooms. Saute until browned and tender.
• Mix the sausage and bacon back into the skillet.
• In a large bowl, beat the eggs, milk and pepper together. Pour over the skillet mixture.
• Cook, stirring gently until the eggs are done and set.
• Top with shredded cheese and cover until melted. Another option is to place the skillet (uncovered) in the oven and use the broil setting to melt the cheese.

Nutrition

Calories: 376kcal | Carbohydrates: 14g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 471mg | Potassium: 545mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1445IU | Vitamin C: 44mg | Calcium: 258mg | Iron: 2mg

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What makes these cookies so soft and taste so delicious? I use an instant pudding mix, it keeps the cookies soft for days and adds great flavor. With this simple recipe you get bakery-style cookies every time. There is nothing quite like a warm, fresh from the oven Homemade cookie!

My favorite homemade cookie recipes

You can always tell the difference in a warm and comforting cookie made from scratch!

Homemade Ginger Cookies

Cherry Walnut Cookies

Banana Spice Cookies

Ultimate Chocolate Chip Cookies

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White Chocolate Pudding Cookies

Pudding mix and good quality white chocolate are the secret to making these exceptional White Chocolate Pudding cookies that are soft and chewy.

Course cookies, Dessert

Cuisine American

Keyword white chocolate cookies, cookies, pudding cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 18

Calories 242kcal

Author Laureen King

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 package white chocolate instant pudding mix 3.4 oz size or 102 grams
• 1/4 teaspoon salt
• 3/4 cup butter room temperature
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 egg
• 1 cup fine quality white chocolate chopped into pieces

Instructions

• Preheat oven to 350º F
• Line cookie sheets with parchment paper.
• In a medium size bowl whisk together the flour, baking soda, pudding mix and salt. Set aside.
• Using a standing mixer or electric mixer, beat the butter until fluffy.
• Add both the granulated sugar and brown sugar. Beat until well combined.
• Add the egg and vanilla extract. Blend until well combined.
• Turn mixer to low speed and add the flour mixture into the butter-sugar mixture. Mix just until combined.
• Stir in the white chocolate chunks. The dough may look a bit crumbly, but it comes together nicely when rolled into a ball.
• Using a cookie scoop, make 18 large or about 24 smaller cookies.
• Roll into a ball using your palms. Place on prepared cookie sheet, then flatten slightly with a fork.
• Place in the freezer for 15 minutes.
• Bake in pre-heated oven for about 11-12 minutes or until edges are slightly brown.
• Decorate by drizzling melted white chocolate on top.

Notes

optional- substitute the white chocolate pudding mix with vanilla instant pudding mix.

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 203mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg

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Making cookies is one of those simple pleasures in life that bring back fond memories of baking in the kitchen with our moms and grandmas. There’s nothing quite like a fresh batch of cookies coming out of the oven, with kids eagerly waiting for them to cool just enough to enjoy. These ginger cookies fill the house with the wondrous, spicy aroma of fall.

Ginger cookies are popular for holiday baking, and are perfect for cookie swaps, gift boxes and Christmas cookie platters.

Homemade cookie recipes you’ve got to try!

From classic chocolate chip cookies to yummy sugar cookies, these are some of my family’s favorite cookie recipes.

Cherry Walnut Cookies

Best Ever Sugar Cookies

Ultimate Chocolate Chip Cookies

Peanut Butter Thumbprint Cookies

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Homemade Ginger Cookies

An exceptional recipe for homemade Ginger Cookies, perfectly spiced, soft and chewy inside and crisp on the outside.

Course cookies, Dessert

Cuisine American

Keyword ginger cookies, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24

Calories 150kcal

Author Laureen King

Ingredients

• 2 1/2 cups all purpose flour
• 2 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground ginger
• 1/2 teaspoon allspice
• 3/4 cup butter room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar plus 1/3 cup for coating
• 6 tablespoon Fancy Molasses I like Crosby’s brand
• 1 large egg

Instructions

• Preheat oven o 350º F. Line cookie sheets with parchment paper.
• In a medium bowl, add the flour, baking soda, salt, ginger and allspice. Use a whisk to combine all ingredients.
• In a large mixing bowl, beat the butter, brown sugar and 1/2 cup granulated sugar until light and fluffy.
• Beat in the molasses and egg.
• Gradually blend in the flour mixture, until just combined. (don't over-mix)
• Flatten into a disk, wrap in plastic wrap, and freeze for 20 minutes.
• Remove from freezer, then divide the dough to form 24 balls. I find gently rolling the cookie dough in your palms makes perfectly round balls.
• Place 1/3 cup of granulated sugar in a bowl. Roll each ball in the sugar to coat completely.
• Place the balls on a cookie sheet at least 3 inches apart. Using the bottom of a glass, flatten down slightly.
• Bake 350º F for 10-12 minutes until the edges are slightly browned. Cool on a wire rack.

Nutrition

Calories: 150kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 179mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 0.02mg | Calcium: 19mg | Iron: 1mg

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