With the number of chili recipes on this blog, I realized I never seem to make chili the same way each time.  Guess I love playing with flavors, textures of food, lol, and chili offers a perfect opportunity to do just that.  This chili was simple to put together, yet there is definite complex flavors going on.  In this recipe you can certainly play around with different peppers depending on the heat you like.  We always do mild, but this chili offers a nice "smokey" flavor with the extra cilantro added.

1 Tblsp. Extra Virgin Olive Oil

1 lb. ground beef (I like to mix my ground beef - 1/2 lb. lean, 1/2 lbs. extra lean)

1 medium onion chopped

2 large garlic cloves, minced

1 celery stalk with leaves, chopped

1/4 of a red pepper, diced

1/2 of a green pepper, diced

1 small can, 5.5 oz. of tomato paste, plus 1 can of water

1 can tomatoes and green chilis like Rotel

salt to taste, 1 Tblsp. chili powder, 1/2 tsp. smoked paprika, 1 tsp. garlic powder, 1 1/2 tsp. cumin, 1 tsp. dried rubbed oregano

one 14 oz. can of black beans, drained and rinsed

huge handful of chopped fresh cilantro

grated cheddar cheese

tortilla chips, on the side

Heat up a dutch oven on low medium heat with the EVOO.  Add in the onion, garlic, peppers, celery saute for 5 minutes.  Then add in the ground beef, breaking up with a spoon to brown well - about another 5-6 minutes.  Sprinkle in the seasonings, then pour in the can of tomatoes with green chili, tomato paste with water, stirring well to combine.

Add the drained/rinsed black beans, and fresh cilantro.  Lid on, turn down to a low simmer, cooking for for 1 hour, stirring occasionally.  Check for seasons and adjust if necessary, serve topped with cheddar cheese, and tortilla chips on the side.

This stew was full of flavor, marrying chicken, smoked sausage and spices, served over a bed of rice - great comfort food that will be even better the next day.

4 skin on bone in chicken thighs

4 smoked chicken sausages - any smoked sausage will work nicely

2 Tblsp. EVOO

1/4 green pepper, 1/4 red pepper, chopped

1 large shallot sliced

1 celery stalk with leaves diced

1 large minced garlic clove

1 big tsp. thyme, 1 large bay leaf, 1 tsp. dried parsley, 1 tsp. garlic powder, salt and pepper to taste

1 Tblsp. potato starch

28 oz. can whole tomatoes (chop tomatoes in a bowl into small pieces) and add in the Worcestershire sauce stirring to combine

2 cups chicken stock

1 Tblsp. Gluten Free Worcestershire sauce

1/2 cup fresh green beans, cut into 1 inch pieces

Heat up a dutch oven on medium heat with the EVOO.  Season the chicken thighs with salt, pepper, and a sprinkling of garlic powder.  Add to the dutch oven, and cook skin side down for 8-9 min, then turn over and cook another 4 minutes.  Remove chicken to a bowl, and drain off some of the oil leaving a little bit.  Add in the sliced smoke sausage, sauteing about 4-5 minutes. Then add the sausage to a bowl and set aside.

Turn the heat to medium low and add in the red and green pepper, shallot, celery, garlic and saute for 5 min.  Sprinkle in the potato starch and stir frequently for 5 minutes.  Pour in the chopped tomatoes with Worcestershire sauce scraping up any brown bits.  Season with Thyme, parsley, garlic powder, salt and pepper and add in the Bay leaf. Return the chicken and the sausage to the pan and continue to cook for 1 hour.

At the 45 minute mark, add in the green beans to cook through and remove the lid, simmering for the last 15 minutes - should be on low but still simmering. At this stage you can remove the chicken to a plate, and remove/discard the skin, and leave whole, or shred the chicken returning to the pot when the beans are cooked through.  Serve over Basmati or other long grain rice.

This is an easy pasta dish to put together, and is lovely for lunch or dinner.  With a leftover bowl the next day it can also easily be turned into a pasta salad with some chopped spinach added in.

8 ounces small pasta shells

1 small shallot sliced

salt and pepper to taste

2 Tblsp. Extra Virgin Olive Oil

12 cherry tomatoes, halved

6 asparagus spears, cut into 1 inch pieces

5 Tblsp. fresh pesto

1/4 - 1/2 cup reserved pasta water

Parmesan cheese

Heat up a pot of water to cook the pasta.  While pasta is cooking, heat up a large pan with the EVOO, on low medium heat.  Add in the shallot and asparagus, sauteing about 5 minutes. Then add in the tomatoes and continue to saute.

Pour in 1/4 cup pasta water, season with salt and pepper and add the drained cooked pasta, tossing to coat.  Remove from the heat, and add the pesto, and grated Parmesan cheese, mix well.

Serve along side any main dish, or have as a meal on it's own.







If you read my blog, you will know that using a crock pot, slow cooker is not my usual preferred method of cooking.  I never really got good results in the past, hence the few slow cooker recipes on this blog.  This one?  It is a keeper.  15 minutes of prep time, load the crock pot, set the temperature, and dinner is done and on the table 5 1/2 hours later.  When a recipe works the time saving convenience of a crock pot is wonderful.

5-6 skinless, boneless chicken thighs

1/2 Tblsp. Italian Seasoning

1 Bay leaf

1 tsp. garlic powder

1 1/2 Tblsp. Gluten Free Worcestershire Sauce

1 Tblsp. soy sauce

1 Tblsp. white balsamic vinegar

fresh cracked pepper

2 big Tblsp. tomato paste

2 Tblsp. corn starch

1 cup water

1/2 of a large green pepper, sliced

1 large garlic clove, sliced in half

2/3 cup chopped carrots, 1 tblsp. finely diced celery leaves and celery

hand full of chopped leeks, optional

2 cups potatoes, cut into 1 1/2  inch pieces

We use a small 2-3 litre sized Crock Pot Slow Cooker.  For this recipe you will want to preheat the crock pot on high for 15 minutes while prepping vegetables etc., then add the ingredients, keeping on high for another 15 minutes, then turn down to low heat for 5 1/2 hours. (total preheat time on high, 30 min.)

Add the chopped potatoes to the bottom of the crock pot, followed by the carrots, celery and leaves, garlic clove, green peppers and bay leaf.

In a bowl whisk up the Worcestershire Sauce, soy sauce, balsamic vinegar, tomato paste, corn starch and water, then set aside.

Add the chicken thighs on top, sprinkle with Italian seasoning, fresh cracked pepper, then pour the sauce over the top.  After the crock pot has heated on high for the 15 minutes with the ingredients added, turn the crock pot to low and cook 5 1/2 hours.



A one pot meal with simple ingredients, and tasty comfort food with easy clean up too.


With this dish, you could also use, smoked sausage, chicken strips, beef strips, and a variety of your favourite seasonings.

2 Tblsp. Avocado oil

4 gluten free Italian Sausages

3/4 cup basmati rice

1 3/4 cup chicken stock

1 shallot, sliced

chopped red and green bell pepper to equal 2/3 cup

2/3 cup chopped small broccoli with stems - separate the florets from the stem

1 tsp. dried oregano, basil, 1 bay leaf, salt and pepper to taste

grated Parmesan cheese

handful of chopped Flat Leafed Italian Parsley

Heat up a dutch oven on medium heat with the Avocado Oil.  Once heated add in the sausages to cook until nicely browned.  Mine took about 18 minutes.  Then remove to a plate and set aside.

Drain off some of the oil, turn the heat to low and add in the vegetables excluding the broccoli florets and seasonings.  Saute until fragrant - about 4 minutes.

Add in the rice and saute for 2 minutes.  Pour in the chicken stock, scraping up any brown bits on the bottom of the pan.  Add in the broccoli florets, and once the stock is simmering, turn down to minimum lid on and cook 18-20 minutes.

Cut up the sausage into bite size pieces, and half way through cooking add in the chopped sausages on top, lid back on to cook the remaining time.

Serve with a sprinkling of Parmesan cheese, and fresh chopped Italian Flat Leaf Parsley.



Okay...  There is a story behind this name and recipe.  I was texting with my sister the other day - she lives in Wild Rose Country, Alberta, Canada.  Yup as beautiful as those Wild Roses are, and they are a plenty, the miles are too far between us and I miss her. Thankfully, we do visit from time to time.

Now onto how this recipe evolved.  Texting away at both our ends she mentioned what she was making for dinner.  I thought, hey, I have most of those ingredients, and can easily make a few improvisations, hence this recipe came about.  You know how you get bored with the same old same old?  Well, here was something new to try, and yes, it was damn delicious yummm in your mouth!  Plus, for those that follow a Keto diet, this is a recipe you will love. Thank you sweet sister, a recipe we will make time and time again. xoxo

1 spaghetti squash, cooked - we used our tried and true Air fryer method

2 Tblsp. Olive Oil

1 shallot, sliced

2 minced garlic cloves

398 ml can of whole, peeled Italian Pomodaro tomatoes, with sauce, cut into bite size pieces (or 1 pint fresh cherry tomatoes)

huge handful (1  1/2 cups?) roughly chopped fresh spinach

4-5 slices roughly chopped bacon

1 tsp. whole leaf dried oregano, crushed in hands, 1/2 tsp. ground basil, 1/2 tsp. ground fennel

salt and pepper to taste

Grated Parmesan cheese

Follow the directions for Air Fryer Spaghetti Squash, or use oven roasted method.

Heat up a large sauce pan low medium heat, with the Olive Oil, shallots and garlic.  Saute until fragrant, 3-4 minutes, then add in the chopped whole tomatoes and sauce, and fresh spinach.  Add in the spices stirring well, bring to a simmer, turn down to low minimum, lid off and simmer.  This will low simmer 30-40 minutes while the rest of the meal comes together.

Heat up a frying pan on medium heat and cook the bacon until brown/crisp, then remove and place on a plate with paper towel to absorb the extra grease.

Once spaghetti squash is cooked, remove from Air fryer to a platter.  I use tongs at one end, and scrape out the strands using a fork onto the platter.  Plate the spaghetti squash, and cover with the Italian tomato sauce, sprinkling of bacon and Parmesan cheese.  Comfort food full of flavor and quick and easy too!




This one pot braised chicken and rice came together very easily, and was packed full of flavor.  In terms of chicken, we used skinless boneless chicken breasts, but really any cut of chicken or thighs skinless or not can easily work here.  In terms of seasonings, you could go with Italian, Curry, or even Mexican flavors.  A very versatile dish.

2 Tblsp. Olive oil

2 boneless chicken breasts, cut into 2 inch pieces, season with salt and pepper

1 small diced celery stalk with leaves

1/4-1/2 sliced green pepper, slice into 2 inch thin strips

3 mushrooms of your choice, sliced small

1 small shallot, diced

2/3 cup frozen chopped okra

2/3 cup frozen green beans 1-2 inch pieces in size

2 Tblsp. tomato paste mixed with 1 1/2 cups chicken stock

398 ml can of diced tomatoes and juice

1 Tblsp. White Balsamic Vinegar

1 cup brown or white minute rice

1/2 Tblsp. Hungarian Paprika, 1/2 tsp. turmeric, 1 tsp. cumin, 1/2 tsp. saffron, 1 tsp. dried oregano, 1 tsp. garlic powder

salt and pepper to taste

Heat up a braiser pan, or large frying pan with the olive oil, medium low heat.  Once heated add the chicken pieces, lightly saute 2-3 minutes, then remove from the pan and set aside.  They will finish cooking in the sauce.

Turn the heat to low, and add in the shallot, mushrooms, celery, and green pepper.  Saute lightly for 5 minutes.  Add in the seasonings, chicken stock with tomato paste, diced tomatoes, Balsamic vinegar, frozen okra, green beans and rice, stirring to incorporate.  Place the chicken pieces throughout, and once simmering, turn the heat to minimum and cook lid on for 25 minutes.

After 25 minutes, remove the lid and lightly simmer for 5 more minutes.  Serve hot, a one pot meal that is pure comfort food.



This was an easy, yet elegant dinner to have during the week or for a special occasion with company.  In this recipe we used 3 medium sized chicken breast (leftovers tomorrow) but it would be lovely with skinless boneless chicken thighs as well.  In terms of seasoning we used both fresh herbs and dried, a dish that would be lovely with pasta, rice or potatoes.

3 medium sized skinless, boneless chicken breasts cut in half horizontally so you have 6 pieces

1 Tblsp. Olive Oil, 1 Tblsp. butter

Seasoning blend:  I use this one

1/4 cup diced dried tomatoes, in oil, pat excess off with a paper towel

1 sliced shallot

1 cup chicken bone broth, plus extra to make a slurry

1/2 Tblsp. White Balsamic Vinegar

1/2 cup Parmesan cheese, plus extra to sprinkle on top

2/3 cup lactose free half and half cream

3-4 tsp. potato starch

1/2 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried fennel

minced fresh basil to sprinkle on top before serving

salt and pepper to taste

Heat up a dutch oven on medium heat with the Olive oil and butter.  Once your chicken has been cut, lightly season with your favourite season blend.  Place in the dutch over - I did 2 batches to not overcrowd the pan.  Lightly sear each chicken breast, both sides, about 5-6 minutes in total - they will continue to cook in the broth.  Place chicken on a plate to the side.

To the pan add the sliced shallot and diced sun dried tomatoes.  Saute about 5 minutes, or until the shallots are soft.

Return the chicken to the pan, and sprinkle the dried herbs through out the chicken.  Add the bone broth, white balsamic vinegar, scraping up any brown bits in the pan.  Season with salt and pepper.  Turn down to a low low simmer, lid on and cook 15-20 minutes until the chicken is cooked through.

Make a slurry with the potato starch and a splash of bone broth.  Slowly add to the liquid, stirring through out until lightly thickened.  Pour in the cream mixing well.  Remove from heat and stir in the Parmesan cheese and sprinkle fresh basil over top.   Serve along side any side dishes, adding a sprinkle of Parmesan cheese to the top of the chicken.  Asiago is also a nice choice to sprinkle on top.