The Dallemagnes → Recipes

Soup & Promotions

Minestrone Soup
Minestrone Soup

So I have recently accepted a promotion the role of Resource Coordinator at work. I’m super excited about the new position and I’m really enjoying being able to work with people and helping them. The position allows me to better utilize my office skills also which I really like. I also really like the company I work for, I feel like they’re a very good company.

Today I made a big pot of Minestrone Soup (recipe after the break) and we had that and meatball subs for dinner. It was the first time I did minestrone soup and man I’m glad I did, it came out fantastic.

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3 Shifts, 1 Week

No Sleep Clipart
No Sleep Clipart

So this week I’m working all three shifts. I was off yesterday (Monday), today I’m working from 8:30 – 5:00, Tomorrow and Thursday I’ll be working from 3:00 – 11:30 and on Friday I’m on 3rd from 11:00 – 7:00……Talk about a crazy week. Our department is still working on getting a few new hires trained and until then shifts have been a bit crazy. Hopefully though by the end of April I’ll be doing mostly Days with the occasional 2nd shift on weekends….Can’t wait to find some normalcy….lol.

I’m making salmon patties, French fries and cole slaw for dinner. I’ll share the recipe for the Cole Slaw after the break

 

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Made Beef Stroganoff for dinner.

Beef Stroganoff
Beef Stroganoff

Tonight I made Beef Stroganoff for dinner. I used an instant pot recipe and it was so good. We were both pleasantly surprised with how good it came out.  I’ve shared the recipe after the break smile

I’ve really been getting into cooking lately. Over the weekend I made Fruit Salad for both of us for the week as well as Raspberry & Yogurt parfaits for Mark to take to work. This week we plan on having Salmon Patties with Homemade Cole slaw, Home made Hamburgers & Fries, Freshly battered fish fillets and I would like to make a corned beef brisket and cabbage over the weekend.

It’s so nice to finally have a decent kitchen to cook in and I’ve been really enjoying it.

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Work & Food….

Daily Life Clipart
Daily Life Clipart

I worked over this holiday weekend but had both Friday and Today (Monday) off. Today I took the opportunity to make some fresh salsa for snacking, as well as some Broccoli and Cheese soup for lunches. I love broccoli and cheese soup it’s super tasty. I’ve included the recipe after the break.

Work has been great. I can’t believe I’ve already been there three months! I’m working in telecommunications support at Trihealth. Which basically means I’m a telephone operator. So when you call the main number there is a chance you’ll talk to me to direct your call. We also manage in house calls for the Trihealth hospitals. It’s a neat job and the people I work with are super nice, I like them all. I feel great knowing I’m helping people and that’s been the best part about the job.

I’m going to try and write more often on my blog, but I have no idea how that will work out as I’m always dipping my hands into something. For instance, I’m attempting to grow an indoor herb garden at the moment. I have Sage, ,Basil, Thyme, Oregano, Cilantro, Rosemary, Dill, Italian Parsley, Chives, and catnip. Some of it is growing quite well already. Others I’m still waiting on to sprout. I have my fingers crossed.

Well I’m off to enjoy some down time. I’m going to game for a little while….

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Finally Found a Way to Eat Fresh Fish!!!

For years I’ve been searching for a way to incorporate fresh fish into my diet. My problem was that I didn’t like the way fresh fish, was so umm Fishy…lol. Well after some searching I found a delicious marinade that we used with Atlantic Salmon yesterday and It was amazing. For the first time ever I really enjoyed fresh fish! We are also going to try this marinade on cod. Anyway I’ve shared the recipe as we made it down below.

Fish Marinade

Course Main Course
Cuisine American
Keyword Fish
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 1 hour
Total Time 1 hour 45 minutes
Servings 3 people

Ingredients

  • 2 lbs Atlantic Salmon Fillets
  • 1/2 cup lime juice
  • 1/4 cup soy sauce
  • 1/2 tsp mustard powder
  • 2 cloves garlic crushed
  • 1 tsp ground pepper
  • 1 whole shallot Finely chopped
  • 1 tablespoon Swerve Granular (or your preferred sweetener)
  • 1/3 cup Extra Virgin Olive Oil

Instructions

  1. Combine lime juice, soy sauce, mustard powder, garlic, ground pepper, green onions or shallots, swerve and extra virgin olive oil in a mixing bowl. Mix well, then set set aside.

  2. Place fish fillets into a baking bowl/pan and pour marinade over them, soaking well.

  3. Allow to Marinate in the refrigerator for about an hour

  4. Heat a pan or electric griddle to medium heat

  5. cook until internal temperature of the fillet is about 145° Basting with marinade (We ended up using the entire rest of the marinade)

  6. Serve & Enjoy!

Made Turkey Pot Pie!

Turkey Pot Pie
Turkey Pot Pie

Love leftover turkey! Today I made a turkey pot pie!

Turkey Pot Pie

Course Main Course
Cuisine American
Keyword Pie, Turkey
Servings 6 Slices

Ingredients

  • 1 box refrigerated pie crusts softened as directed on box
  • 1/3 cup butter or margarine
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14 Ounces Chicken Broth
  • 1/2 cup milk
  • 2 1/2 cups shredded cooked turkey
  • 2 cups frozen mixed vegetables thawed

Instructions

  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.

  3. Stir in flour, salt and pepper until well blended.

  4. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

  5. Stir in turkey and mixed vegetables. Remove from heat.

  6. Spoon into crust-lined pie plate.

  7. Top with second crust; seal edge and flute. (Cut slits in several places in top crust.)

  8. Bake 30 to 40 minutes or until crust is golden brown.

  9. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

  10. Let stand 5 minutes before serving.

Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole

 

Sweet Potato Casserole

I fell in love with this recipe from the moment I first tried it.
Course Side Dish
Keyword Casserole, christmas, holiday, Paleo, Potatoes, Sweet Potato, thanksgiving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

Casserole

  • 5 large sweet potatoes peeled and roughly chopped
  • 3 tbsp butter divided
  • 3 tbsp maple syrup divided or subbed sweetener
  • 1 tsp vanilla extract
  • 2 tsp cinnamon divided
  • 1 Pinch of nutmeg
  • Salt to taste

Topping

  • 1 cup walnuts chopped
  • 1/2 cup unsweetened coconut flakes chopped
  • 2 tbsp coconut oil melted

Instructions

  1. Fill a large saucepan with water and bring to a boil. Add the sweet potatoes and cook for 10-15 minutes until fork-tender. Remove from heat and drain.
  2. Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
  3. Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
  4. Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
  5. In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
  6. Cover the sweet potatoes with the walnut topping.
  7. Bake for 18-20 minutes until the walnut topping is golden. Serve warm.

Goody Potatoes

goody potatoes
goody potatoes

 

I'm not entirely sure where this recipe comes from but my Mom has made it for years. Now it's a must have for Holiday meals around here.
Course Side Dish
Keyword Hashbrowns, Potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings

Ingredients

Filling

  • 2 lb Bag of Hash Browns
  • 16 ounces of Sour Cream
  • 2 Cups butter Melted
  • 1 can of cream of chicken soup
  • 2 cups of shredded cheddar cheese
  • 1 chopped Onion

Topping

  • 2 Cups of Crushed Corn Flakes
  • 2 Cups Butter Melted

Instructions

  1. Preheat oven to 350° F
  2. Take hash browns out of freezer, keep in bag, set aside.
  3. In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese, onion and cream of chicken soup.
  4. In large bowl combine hash browns, sour cream, cheese, and soup/cheese mixture.
  5. Spread into 9x13 pan (sprayed with cooking spray).
  6. Melt 1/2 stick of butter and then combine with crushed cornflakes until well coated.
  7. Spread corn flake mixture on top of the other ingredients.
  8. Bake for 45 to 50 minutes or until golden brown on top and cheese is bubbling.

Green Bean Casserole Without the Cream of Soup :)

Green Bean Casserole
Green Bean Casserole

Green Bean Casserole without the Cream of Soup

Course Side Dish
Keyword christmas, Green Bean, holiday, Keto, Low Carb, thanksgiving, Vegetable
Prep Time 7 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 2 15 ounce cans French style green beans, drained well
  • 4 ounces mushroom stems and pieces drained
  • 1/2 medium yellow onion sliced, separated into rings
  • 2 stalks celery sliced small
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 1/4 cup mayonnaise
  • 1 cup diced cheese optional & your choice of cheddar, jack, pepper jack, cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Frenches Fried Onions This is optional and the amount is your call.

Instructions

  1. Melt the butter in a skillet and sauté the onions, celery and mushrooms until soft (about 7 to 8 minutes).
  2. Mix the mayonnaise and cream.
  3. Mix everything together in a casserole (I also add some of the fried onions in the mix and reserve some for topping).
  4. Bake covered, for 30 minutes.
  5. Uncover, top with Frenches Fried Onions if desired & brown.

Cranberry Sauce

Cranberry Sauce
Cranberry Sauce

Cranberry sauce

I grew up eating Cranberry sauce from a can, but then I made this, and I never went back!
Course Side Dish
Keyword christmas, cranberries, cranberry, holiday, thanksgiving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • One 12 ounce bag of fresh or Frozen Cranberries
  • 1 Cup of Sugar or sweetener equal to 1 Cup
  • 1 Cup of Water
  • 1 strip orange or lemon zest

Instructions

  1. Put cranberries in a pot on the stove, and pick through to remove soft and/or brown ones.
  2. Add the rest of the ingredients, stir, and bring to a boil on medium-high heat.
  3. Stir frequently. The cranberries will pop, and then release their "gel" -- and the sauce will come together like magic.
  4. Cook until the sauce is the consistency you want, about 5 to 10 minutes.