Beet Carpaccio

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A fun little twist on beef carpaccio! Beef carpaccio is very thin slices of excellent quality sirloin or tenderloin. They’re then sliced extremely thin and served raw with a dressing. This beat capriccio is very thin pieces of raw beat served as a salad, is is delicious in earthy flavour and will look incredibly impressive on your dining room table.

There are so many kinds of beets available, Chioggia Beets have a red and white striped flesh, look like candy canes, golden beats come in a beautiful orange and yellow hues and our normal beets that come in deep purple and red colours. I used the beautiful yellow and red beats, as the colours are beautifully contrasting. 

Color of the Beets Matter!

If you’re using two different coloured beats, use different vinegars as to not taint the colors. If you’re using Chioggia or golden ones, use white balsamic vinegar. However, if you’re using red beets, stick with balsamic vinegar. 

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Beet Carpaccio Salad

Delicious Christmas salad, a perfect side dish to any holiday dinner!
Course Salad, Side Dish
Cuisine Canadian
Keyword Christmas Dinner, Holiday, Salad, Side Dish
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 people
Calories 150kcal
Cost 15$

Equipment

  • Mandoline

Ingredients

  • 4-6 Assorted Beet
  • 2 tbsp Balsamic Vinegar Or white balsamic vinegar
  • Arugula for garnish

Vinaigrette

  • 1/4 cup Olive oil plus 2 tbsp
  • 1 tbsp Lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1 tbsp Yogurt

Instructions

  • Clean the beets, removing all grime, dust and dirt. Slice off the root end.
  • Using a mandolin set on 1 mm thin, slice the golden beets first then the red ones, don’t forget to use the guard!
  • Place the golden beats in one bowl and the red beats in another so the color doesn't bleed onto one another.
  • Add the white balsamic vinegar to the golden beets and 1 tbsp olive oil, toss till all the beets are evenly coated. Do the same with the red beets with the balsamic vinegar. Cover and set aside for 30 minutes to tenderize the beets.
  • Meanwhile prepare salad dressing by combining all ingredients in a mason jar and giving it a good shake. 
  • Plate the beet slices overlapping each other to get a beautiful array of colours. Drizzle vinaigrette overtop and sprinkle arugula.
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Christmas Truffles

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These are the easiest dessert and look fancy AF. Truffles have been uniquely associated with fancy coffee or high class tea shops. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling! 

Importance of a Double Boiler

When melting chocolate, never and I repeat, NEVER put that stuff in the microwave. Chocolate is delicate and expensive and I can’t think of anything more annoying than going back to the grocery store to re-purchase chocolate because you burnt it in the microwave. 

How do you use it?

Simple! Simmer a shallow amount of water in a saucepan and place a bowl overtop. Once the water begins to simmer, place the chocolate in the bowls to slowly melt the chocolate. Yes a double boiler might seem a little tedious but it renders the best quality melted chocolate. 

Size Matters

These truffles are insanely rich, decadent, sweet, every synonym in the book. You don’t want to overwhelm people, I recommend using a 1 inch cookie scoop or 1 teaspoon measuring spoon and then rolling by hand for even sizes. 

 

Gifting Truffles

Truffles are an amazing gift to give as they look beautiful and are creatively similar to Christmas ornaments. Mixing both Pistachio and candy cane covered truffles allow for a mesmerizing presentation. Serve these in a decorative box or in clear wrapping paper and you’ve got yourself a fantastic hostess gift or dessert. Be sure to keep these truffles in the fridge in the meantime. 

 

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Christmas Truffles

These are the easiest dessert and look fancy AF. These truffles are so easy to make, especially with a Christmas twist these will be sure to leave your guests drooling!
Course Dessert, Gift
Cuisine Canadian, French
Keyword Christmas Dinner, Dessert, Gift
Prep Time 30 minutes
Chilling 3 hours
Total Time 3 hours 30 minutes
Servings 20 peices
Calories 250kcal
Cost 15$

Equipment

  • Double Boiler

Ingredients

  • 14 oz Dark Chocolate Bakers Brand
  • 10 tbsp Heavy Cream
  • 1 tsp Vanilla Extract

Instructions

  • Prepare and measure out all ingredients
  • In a double boiler, combine chocolate, cream and vanilla. Mix until melted. 
  • Transfer chocolate into a separate bowl, cover with cling film and allow to set in the fridge for 2 hours.
  • Meanwhile, coarsely chop pistachios and crush candy canes finely. 
  • Using a melon baller, cookie scoop or a teaspoon, scoop out chocolate mixture and roll into a ball.
  • Roll truffles in pistachio or candy cane garnish. Place on a tray or keep in fridge till serving.

Let us know what you think by leaving a comment below or tagging us @butterandotherdrugs

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Chocolate Dipped Honeycomb

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Christmas is all about giving back to your community, dinners with friends and family and of course the gifts. Which makes the holidays an expensive time of year. Gifting specialty homemade treats is a great hostess or for a gift exchange present. That Is why gifting food, made with love (of course), are a great way to lower your expenses this holiday season. 

 

This chocolate dipped honeycomb  is such an easy recipe and you more than likely have ALL the ingredients in your pantry. Honeycomb is a crunchy toffee treat that’s been around for ages, and is typically associated with the holidays. This treat is super easy to make and looks like it was made professionally! It takes 20 minutes from start to finish, so let’s get cracking! 

Pro Tips

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own.

Here's What You're Gonna Do

First, measure out all your ingredients, this recipe comes together very quickly so you need to have everything prepared. 

In a medium saucepan over medium-high heat, add the sugar, water and honey, allow it to reach 300 F without mixing it. 

Once your sugar reaches 300 F add the baking soda and whisk, once combined quickly transfer it to your prepared baking dish. Do not touch it or try and even it out, let the honeycomb do it’s thing. 

Allow it to cool for 20 minutes then remove it from your dish. Using your hands break the honeycomb into small pieces. 

Melt the chocolate and dip the honeycomb into the chocolate then allow it to harden on a cooling rack. 

 

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Chocolate Dipped Honeycomb

The perfect holiday treat to snack on or to give!
Course Dessert
Cuisine French
Keyword Dessert, Gift
Cook Time 20 minutes
Total Time 20 minutes
Servings 18 peices
Calories 450kcal
Cost 5$

Ingredients

  • 1/2 tbsp Baking Soda
  • 2 1/3 cups Granulated Sugar
  • 4 tbsp Liquid Honey
  • 3 tbsp Water
  • 1 tsp Water
  • 7 oz Preferred Chocolate I used dark chocolate

Instructions

  • Line an 11 X 8 baking dish with parchment paper. 
  • Measure out all ingredients as this recipe comes together very quickly.
  • In a medium pot, combine sugar, honey and water over medium high heat. Heat mixture till you reach 300℉. Do not stir mixture, let it do its thing. 
  • Once your sugar has reached 300l add baking soda and whisk until combined. Transfer quickly to prepared baking dish. Do not touch it, this stuff is insanely hot and will burn you. Allow honeycomb to cool for 30 minutes. 
  • Once at room temp, break honeycomb into desired pieces. 
  • Melt chocolate and dip honeycomb pieces into chocolate. 
  • Allow chocolate to harden and store in an airtight container for up to 2 weeks. 

Notes

  • Making any type of candy requires a candy thermometer. Sugar is very finicky and once it reaches a certain temperature, you can’t go back. When making candy stick to the directions as precisely as possible!
  • To make the honeycomb even more special, find a nice gift box to put them in. The dollar store or any department store is stocked with beautiful boxes for cheap! Pick up a few and give yourself a pat on the back for pulling a Martha Stewart during the holidays. 
  • Honeycomb is characterized by its bubbly center. To keep as many of the bubbles as possible, do not touch the baking dish once the mixture has been poured in, just let it settle on its own. 

Tried this recipe? Let us know by tagging @butterandotherdrugs!

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Tahini, Pomegranate Heirloom Carrots

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This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table. Heirloom carrots are seasonal throughout august till november, however the big orange (winter) carrots will do as well.

What is Tahini?

Tahini is a toasted sesame paste that is associated with asian cuisine. It is a delicious umami flavour that lends well with the sweetness of the carrots. You can find tahini in most grocery stores in the Oriental isle or in the organic section. This tahini sauce can also be used as a salad dressing, a veggie dipping sauce and much more! It is so versatile and perfect to have stored in the fridge for a quick dinner or snack. 

Why the Pomegranate Seeds?

Back in culinary school, they taught us the importance of a balanced dish, not health wise but with flavours. The five tastes are bitter, salty, sour, sweet and umami. We were constantly challenged with having as many of the tastes on the plate as possible. The five flavours are present on this dish, which makes it such a delectable and appealing plate. The carrots are sweet, the tahini is salty, bitter and umami and the pomegranates are sour. Try and challenge yourself when building a dish to include as many tastes as possible. 

Here's What You're Gonna Do

  • Clean those carrots, using a vegetable peeler, peel the carrots. 
  • In a baking dish, coat the carrots with oil and bake. 
  • Combine vinaigrette ingredients
  • Remove pomegranate seeds 
  • Plate carrots, top with vinaigrette and pomegranate seeds
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Tahini, Pomegranate Heirloom Carrots

This is a delicious side dish to accompany any main course, its beautiful colours are a perfect way to bring brightness and freshes to the table.
Course Side Dish
Cuisine Canadian, French
Keyword Carrots, Side Dish, Tahini
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 200kcal
Cost 15

Equipment

  • Large Baking Sheet

Ingredients

  • 1/2 pound Heirloom carrots
  • 1 tbsp Olive oil
  • 1/4 cup Tahini
  • 1/4 cup Water
  • 2 tbsp Dijon Mustard
  • 2 tbsp Maple Syrup
  • 1 tsp Lemon Juice
  • 1 tsp Salt

Instructions

  • Preheat oven to 450 °F
  • Wash carrots and peel outer dry skin. Arrange on parchment lined baking sheet. Drizzle with olive oil. Bake for 30 minutes until carrots are tender.
  • Meanwhile, whisk the sauce ingredients. 
  • Remove pomegranate seeds from the flesh. Set aside.
  • Once carrots are cooked, assemble on a platter and drizzle sauce over top carrots. Finish off with a sprinkle of the pomegranate seeds.
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Tried This Recipe? Tag @butterandotherdrugs or leave a comment below!

Ratatouille

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A dish Rémi would approve of! 

Yields 4 servings as a main course or 6 as a side dish.

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes. It’s covered in a thick rich sauce, that is slowly simmered with white wine and loads of garlic.  I originally learned of this dish in culinary school, which we used as a base to pair with other mains. The technique is to layer the food on the plate to make it as visually pleasing as possible. To achieve that “aesthetic”, place a small amount of Ratatouille in the center of the plate and place a piece of protein on top. Pair the Ratatouille with a rich protein, such as grilled steak, a hearty fish like halibut or even my herb crusted rack of lamb (yes, shameless plug).  Alternatively, for vegetarians, serve ratatouille with crunchy fresh bread and some hard cheeses such aged cheddar or pecorino. This meal is perfect to serve in the summer or fall when the vegetables are just ripe! 

 

Pro Tips

  • This dish requires a bit of chopping and sauteing, so prep it prior to your guests arriving, as it simply needs to be heated through before serving. 
  • If you’re a real “Organized Olivia” then make it a day before and heat it up on the stove-top! This keeps well in the fridge for up to 3 days. It can also be frozen for up to 3 months. 
  • Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.

Here's What You're Gonna Do

Prep your mise, i.e chop everything! This is a great recipe to practice your knife skills. Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares. And finally, dice the onion and mince the garlic. 

Now that you’re all set lets get cooking!This next step is removing the skin of the tomato by blanching the tomatos in boiling water. Place small pot of water on the stove to boil. Meanwhile, remove the eye of each tomato and make a small “X” on the other side. This will help with the peeling process. Boil the tomatoes for 10 seconds until the skin begins to blister. Remove them from the water and run the under cold water to stop the cooking process. Now remove the skin and discard. Dice the tomatoes. 

In a large saute pan heat up some olive oil and saute eggplant, zucchini, peppers in batches. Once cooked transfer to a large bowl.

Once eggplant, zucchinis and peppers are cooked and in the bowl add the butter and remaining oil to the pan and sweat the garlic and onions. Cook out the tomato paste and wine until it’s fully reduced. Then add all the veggies, balsamic, salt, bay leaf and cover and simmer for 30 minutes. 

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Ratatouille

Ratatouille is a classic and authentic french dish that contains, savoury eggplant, rich zucchini, sweet peppers and tomatoes.
Course Side Dish
Cuisine French
Keyword Side Dish, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 side dish
Calories 250kcal
Cost 15$

Equipment

  • Large Sauce Pan
  • Large Bowl

Ingredients

  • 1 Eggplant
  • 1 Green Zucchini
  • 1 Yellow Zucchini
  • 2 Garlic Cloves Minced
  • 1 Red Pepper
  • 1 Orange Pepper
  • 3 Tomatoes
  • 1 tbsp Tomato Paste
  • 3 tbsp White Wine
  • 1/4 cup Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Salt

Instructions

  • Chop eggplant in 1cm cubes, zucchini in half lengthwise then in half again to create little triangles. Cut the peppers in 1 cm squares.
  • Finely dice the onion and mince garlic.
  • In a small pot, boil water. While the water is boiling, remove the eye of the tomato (where the stalk meets the fruit) and make a cross in the skin at the base of the tomato with your knife. Place tomatoes in the boiling water for ten seconds. Once cooled, peel the tomato skins and discard. Cut tomatoes in half and remove the seeds. Finally, dice the tomatoes. 
  • In a large sauté pan, on medium heat, add 1 tsp of olive oil and sauté zucchini for 5 minutes. Place in a large bowl and set aside. 
  • Add another 1 tsp of olive oil to the pan then add the eggplant, sauté for 8 minutes. Once cooked, add them to the large bowl with the zucchini.
  • Place 1 tsp of olive oil in a sauté pan and add peppers, saute for 5 minutes, add to the bowl with the other veggies. 
  • Add the remaining olive oil and 2 tbl of butter to the pan. Add onions and garlic and sauté for 3 minutes. Add the tomato paste and cook for another 3 minutes, then add the wine and cook until fully reduced, 3-4 minutes.
  • Once wine has reduced, add all remaining vegetables to the large pan with the balsamic, salt  and bay leaf. Cover and simmer for 30 minutes. Prior to serving, taste the ratatouille and see if it requires more salt or balsamic. 

Notes

Plating technique: In culinary school we learned that appealing plates are just as important as the taste! In the center of your serving plate, place a round ring (biscuit cutter or a round cookie cutter, large mason jar lid,etc) and fill the ring with ratatouille. Press down on the edges to fill the ring tightly. Gently remove the ring, and voila! You have a perfectly shaped circle of ratatouille in the center of your plate.

French Onion Soup

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When I think of cold weather, I think of cheesy, piping hot, french onion soup. This rich onion soup is topped with crunchy bread, delicious swiss and gruyere cheese then baked till it’s scolding hot. This makes for an easy (lazy) staple dinner during those chilly months as I tend to keep a baguette in the freezer for such occasion and most always have a bag of onions handy.  

This french onion soup has been kitchen tested like no other recipe; it has been in the making for a couple of years. One of the big debates in our home is whether or not the broth should comprise of red wine or white wine, and what cheese makes for the best topping. Some find that gruyere is too oily to create a crunchy top…and some call me crazy for topping this french classic soup with Swiss cheese (to that I say-mind yo’ damn business)! This soup has the perfect balance of richness and fresh and deep in flavour. This heavenly soup is evened out with fresh thyme to bring brightness to the soup. It is topped with a solid piece of Swiss to hold the raft together then topped with grated gruyere cheese for the right amount of homage to the french. 

 

Here's What You're Gonna Do

First thing first, caramelizing the onions just right, is the most important part of this soup and what bring the most flavour. In a large pot or a Dutch oven, add your sliced onions. This might seem like a lot of onion for four servings, but trust me the Onion is one deceiving veggie. 

On medium low heat, cook the onions covered, stirring every so often for 1 hour. This is one part of the recipe you do not want to rush. If you turn the heat too high you will fry your onions and then the soup will have a bitter taste. Low and slow people! After the cooking process the onions should look like this;

 

Now that your onions are beautiful, add the garlic and wine and cook it out. Then the remaining stock ingredients. Allow the ingredients to get acquainted with one another for 30 minutes.  

Slice your bread and grate your cheese, now for the fun part; assembly! Follow the assembly process listed below, then broil on high for a couple minutes until golden and crunchy. Remind your guests that the bowl is very hot! 

What You'll Need

  • Baking sheet
  • 4 Oven safe bowls
  • Large dutch oven or pot
  • Cheese grater

Assembling the Perfect French Onion Soup

 

  • This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience. 
  • Use an oven safe bowl, I literally can’t stress this enough. Pour the soup until you have 2 inches of space from the top. 
  • I recommend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction. 
  • Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere. 
  • Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport. 
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French Onion Soup

This soup has the perfect balance of richness and fresh and deep in flavour and evened out with fresh thyme to bring brightness to the soup.
Course Main Course, Soup
Cuisine French
Keyword Dinner, Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 450kcal
Cost 18

Equipment

  • Oven Safe Bowl
  • Large pot

Ingredients

  • 2 pounds Yellow Onion
  • 5 tbsp Butter
  • 2 tsp Salt
  • 2 Garlic Cloves Minced
  • 8 cups Beef Broth
  • 1 1/2 tbsp Thyme Minced
  • 4 Large Slices Swiss Cheese
  • 1 cup Grueyre Cheese Shredded

Instructions

  • Prep your onion Mise! Peel the outer layer and thinly slice onions.
  • In a large pot over medium low heat, add the butter and onions. Cover for 30 minutes stirring every 5 minutes. Remove lid and continue to cook until golden brown. This sould take a total of 45 minutes to 1 hour.
  • Meanwhile, mince garlic, pick and wash thyme and measure out wine and broth
  • Once the onions are golden, add garlic and salt and cook for 3-4 minutes.
  • Add the wine and cook for 5 minutes, until the wine has evaporated. Add the broth and thyme and simmer for 30 minutes.
  • Meanwhile, slice baguette inch thick and place on a baking sheet. Bake for 5 minutes at 350 ℉.
  • Grate the gruyere cheese.
  • Before pouring soup into bowls taste the seasoning, add salt if necessary. Place oven safe bowls on a baking sheet. Pour soup 2 inches from the lip of the bowl. Top with bread and cheese (see pro tip above). 
  • Turn oven to broil and place the baking sheet with the soup bowls in the oven. Broil for 5 minutes or until the top is golden and crispy.
  • Serve piping hot! However, make sure to warn your guests that the bowls are friggen hot!

Notes

  • This soup is all about the onions becoming sweet and golden, so do not rush the caramelization process by turning up the heat. This will burn the sugars that the onions are releasing, emitting a bitter burnt taste. So take your time and have patience. 
  • Use an oven safe bowl, I literally can't stress this enough. Pour the soup until you have 2 inches of space from the top. 
  • I reccomend you toast your baguette slices. This keeps it from becoming too soggy and allows for a sturdy raft to place the cheese on. What is a bread raft you say?! The second most important part of this soup (next to the onions of course). Place two slices of toasted baguette on the surface of the soup, then place two more slices facing the opposite direction. 
  • Place a large slice of swiss cheese on top of the bread, then an even layer of shredded gruyere. 
  • Place the soup bowls on a baking sheet and place the whole sheet in the oven for easy transport. 

I would love to see how your recipe turns out! Take a photo and tag me @butterandotherdrugs

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Crispy Buffalo Cauliflower wings

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Serves 6 people 

These crispy tangy buffalo cauliflower wings are insanely addictive. You will be wishing you had doubled the batch (you can never have too many of these heavenly pieces). These cauliflower wings, are everything that is good about chicken wings (the sauce obviously) without the expensive chicken part. Fresh Chicken Wings is about 10$ for 20 wings. Whereas 1 head of cauliflower yields 20 cauliflower wings and is sold for a fraction of the price!  Just because the cauliflower wings are less expensive, doesn’t mean they are any less tasty! These are also an incredible crowd pleaser for your veggie friends, I call that a double W!

Pro Tips

  • The first time I made these cauliflower wings, I simply threw them on a baking sheet lined with foil and when it came time to flip them they were stuck to the foil. Do not make the same mistake, generously butter or spray the aluminum foil on your baking dish to have crispy wings!
  • If you or your guests are not a fan of Ranch dipping sauce, omit that part of the recipe!
  • If you’re not a fan of buffalo sauce, change it up with a honey garlic (honey, garlic, oil, soy sauce) heat those up on a pan and you’re ready-to-go!

Here’s What You’re Gonna Do 

  • Mix the pantry ranch dressing ingredients in a mason jar and give it a good shake! Store in fridge.
  •  Prepare your baking sheet; place a piece of aluminum foil over top (makes for an easy clean up) and grease or spray your foil generously. 
  • In a large bowl, combine batter ingredients and give it a good whisk till all incorporated, set aside.
  • Give your cauliflower a good wash, and cut in half. Using your hands, break off the cauliflower florets and add to the batter bowl. 
  • Coat the cauliflower in the batter and place the cauliflower wings on the greased sheet. 
  • Bake them for 20 minutes, flipping them halfway through
  • Meanwhile, in a small bowl, mix the buffalo sauce ingredients together. 
  • Remove wings from the oven and coat with buffalo sauce.
  • Return to oven for an additional 15 minutes.
  • Once those 15 minutes are up, turn that broiler on high for 2 minutes to give them a little colour. Enjoy! 

You’ll Need

  • Baking Sheet greased with Pam spray or lots of butter
  • Large bowl
  • Small bowl
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Crispy Buffalo Cauliflower Wings

These crispy tangy buffalo cauliflower wings are insanely addictive. You will be wishing you had doubled the batch. These cauliflower wings, are everything that is good about chicken wings (the sauce obviously) without the expensive chicken part.
Course Appetizer, Side Dish, Snack
Cuisine American, Canadian
Keyword Buffalo Sauce, Cauliflower Wings, Football Snack
Prep Time 10 minutes
Cook Time 37 minutes
Total Time 47 minutes
Servings 6 people
Calories 250kcal
Cost 10$

Equipment

  • Large Bowl
  • Small Bowl
  • Baking Sheet
  • Aluminum Foil

Ingredients

Cauliflower Wing Batter

  • 1 cup Flour
  • 1 cup Milk
  • 1 tsp Paprika
  • 2 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Head of Cauliflower

Buffalo Sauce

  • 1/4 cup Hot sauce *Franks is my fave
  • 3 tbsp Melted butter
  • 1 tbsp Maple syrup

Pantry Ranch Dipping Sauce (Optional)

  • 1/4 cup Mayo
  • 1/4 cup Sour Cream
  • 1/4 cup Milk
  • 1/2 tsp Dried dill
  • 1/4 tsp Dried parsley
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Combine all the ranch ingredients in a mason jar and give it a really good shake. Taste and adjust the seasoning (more salt?) set aside in fridge.
  • Preheat oven to 450 °F.
  • In a large bowl using a whisk, combine the flour, paprika, garlic powder, onion powder, salt, pepper and milk, set batter aside.
  • Remove green sprigs from the base of the cauliflower and discard. Cut the cauliflower in half with a sharp knife and begin removing the florets.  and place in a large bowl. 
  • Place florets in large bowl containing batter and coat cauliflower well. 
  • Place a piece of foil on top of baking sheet and grease with Pam Spray or lots of butter. You don’t want the cauliflower sticking to the pan. 
  • Transfer cauliflower to a baking sheet. Make sure to arrange the cauliflower so they are not touching for optimal crispness. Bake for 20 minutes flipping them halfway through. 
  • Meanwhile, in a small bowl, combine the hot sauce, melted butter and maple syrup. 
  • Once cauliflower is cooked for the first 20 minutes, remove the cauliflower from the oven and pour buffalo sauce on each individual cauliflower, and bake for an additional 15 minutes.

Notes

  • The first time I made these cauliflower wings, I simply threw them on a baking sheet lined with foil and when it came time to flip them they were stuck to the foil. Do not make the same mistake, generously butter or spray the aluminum foil on your baking dish to have crispy wings!

If you make this recipe, be sure to comment below and tag your photo #butterandotherdrugs

If you liked this recipe, check out these ones!

Holiday Stuffing

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This stuffing recipe is an age old tradition in my family, that has never failed to please. It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble. It makes a hearty amount, which let’s be honest with ourselves, is the only kind of stuffing recipe worth making for this holiday.  

What Makes this Stuffing Taste so Good? 

The ground Savoury and Sage. This is the big secret! These herbs can be sound in the isle where spices are kept, do not skip this ingredient! 

Here’s What You’re Gonna Do:

  • Slice your white bread into 1 cm squares
  • Bake bread until lightly browned
  • Saute onions and celery with spices
  • Combine everything in a large bowl
  • Bake for 30 minutes, serve hot! 

What You’ll Need: 

  • Baking Sheet
  • Saute pan
  • Large Bowl

Ingredients

  • 1 bag of white bread (cut in 1 cm squares)
  • 1 sprig of thyme (1 tbl of fresh thyme leaves) 
  • 3 large white onions
  • 3 celery stalks 
  • ½ cup butter
  • 2 ½ tsp sage 
  • 1 ½ tsp ground savoury (a green looking spice) 
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • ½ cup chicken broth
  • ½ cup white wine

Directions

  1. Preheat oven to 350 degrees celsius. 
  2. Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl. 
  3. Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes. 
  4. Transfer onion mixture to bread bowl. Add wine,broth and combine. 
  5. Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes. 
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Stuffing

 It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble.
Course Side Dish
Cuisine American, Canadian, English
Keyword Side Dish, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 people
Calories 250kcal
Cost 10$

Equipment

  • Large Bowl
  • Baking Sheet
  • Medium sized Saute Pan

Ingredients

  • 1 bag White Bread cut in 1 cm squares
  • 3 large White Onions
  • 3 Celery Stalks
  • 1 Sprig Thyme
  • 1/2 cup Butter
  • 2 1/2 tsp Ground Sage
  • 1 1/2 tsp Ground Savoury
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 cup Chicken Broth
  • 1/2 cup Dry White Wine

Instructions

  • Preheat oven to 350 degrees celsius.
  • Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl. 
  • Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes.
  • Transfer onion mixture to bread bowl. Add wine,broth and combine.
  • Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes. 

Stuffed Chicken Breasts

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Friendsgiving anyone? This delicious stuffing filled chicken breast is the perfect Thanksgiving recipe to feast on this holiday season and is incredibly easy to make. Use to slaving away in the kitchen brining a dry turkey? Well not this time! Now, you can enjoy extra time relaxing with family and friends. 

 

What is Brining? 

Brining allows for the chicken breast to retain its moisture and stay juicy and flavourful. Brining only takes 20 minutes and it allows for the chicken to come to room temperature, which helps with even cooking. Simply fill a large bowl with lukewarm water and 3 tbl of salt. Allow the salt to dissolve for a minute or two before adding the chicken breast. Once the chicken has been added to the brine, cover with cling film and allow for it to sit on the counter for 20 minutes. Remove the chicken from the brine and carry on with any recipe, feeling confident that your chicken is going to be moist and juicy! 

 

How do you Butterfly a chicken breast?

Using a sharp knife is very important! Place your hand on top of boneless, skinless chicken breast and slice slice horizontally into the chicken, dividing it in half. Stop at about a ½ inch from the opposite side. This will allow the chicken breast to open up like a book, so it lies flat. 

Here’s what your gonna do; 

  • Brine that chicken! A step that should not be skipped
  • Butterfly the chicken
  • Flatten chicken until its ½ inch thick
  • Fill chicken breasts with delectable stuffing
  • Roll chicken tightly and wrap with twine
  • Bake chicken
  • Enjoy! 

What you’ll need; 

  • Meat thermometer
  • Large bowl
  • Baking dish

Ingredients: 

Brine Mixture:

  • 3 tbl salt
  • 4 cups of lukewarm water

Directions 

  1. Remove chicken from packaging and place in a bowl with brine mixture. Cover and place in fridge for anytime between 15 minutes to 2 hours.  
  2. Remove chicken from brining mixture and pat dry. Butterfly the chicken, then flatten chicken with a rolling pin or tenderiser until ½ inch thick. Do this with all the chicken breasts. 
  3. Place flattened chicken breast on a piece of cling film. Fill with ⅓ cup of stuffing. Using the cling film, roll chicken breast tightly. If you do not have cling film, roll chicken breast tightly then tie with butcher’s twine. Do this with the remaining breasts. 
  4. Place stuffed chicken breasts in a greased baking sheet, cover and bake for 25 minutes or until the thermometer reads 72 degrees celsius. 
  5. Slice cooked chicken breasts in 3-4 pieces, serve with baked stuffing and mashed potatoes, Happy Friendsgiving! 
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Stuffed Chicken Breasts

This delicious stuffing filled chicken breast is the perfect Thanksgiving recipe to feast on this holiday season and is incredibly easy to make.
Course Main Course
Cuisine Canadian, French
Keyword Chicken, Thanksgiving
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 people
Calories 450kcal
Cost 25$

Equipment

  • Baking Dish
  • Meat Tenderizer or Rolling Pin
  • Butcher Twine

Ingredients

  • 5 large Chicken Breast
  • 3 cups Holiday Stuffing

Brine Mixture

  • 4 cups Lukewarm Water
  • 3 tbsp Salt

Instructions

  • Remove chicken from packaging and place in a bowl with brine mixture. Cover and place on counter for anytime between 15 minutes to 2 hours.
  • Remove chicken from brining mixture and pat dry. Butterfly the chicken, then flatten chicken with a rolling pin or tenderiser until ½ inch thick. Do this with all the chicken breasts.
  • Place flattened chicken breast on a piece of cling film. Fill with ⅓ cup of stuffing. Using the cling film, roll chicken breast tightly. If you do not have cling film, roll chicken breast tightly then tie with butcher’s twine. Do this with the remaining breasts. 
  • Place stuffed chicken breasts in a greased baking sheet, cover and bake for 25 minutes or until the thermometer reads 72 degrees celsius. 
  • Slice cooked chicken breasts in 3-4 pieces, serve with baked stuffing and mashed potatoes, Happy Friendsgiving!

Asparagus, Green Beans & Candied Pistachios

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Avenging Asparagus

Serves 10 (side dish)

This is one killer side dish, the fresh crunchy asparagus mixed with the vibrant green beans all wrapped in a tangy lemon dressing, topped with sticky candied pistachios-get in my belly! This is the perfect addition to any friendsgiving table as it is light and vibrant, evening out the richness of some of the other side dishes and main courses. This also adds a variety and some excitement as Asparagus is not a usual suspect during thanksgiving (it is the most underrated green veg out here). This is also a great side dish with a steak dinner, BBQ chicken or even a roast beef.

Check out the recipe for Patate Dauphinois , which pairs perfectly with the asparagus and beans! 

Pro Tips

  • For an extra layer of crunchy texture, bake asparagus for 5 minutes and broil for the remaining 5 minutes. Those chard bits are seriously delicious! 

What you’ll need

  • 2 parchment lined baking sheets
  • 1 small saucepan
  • 1 medium pot

Ingredients

  • 1 bushel of asparagus
  • 1 bunch of green beans
  • 1 lemon 
  • ½ cup shelled pistachios,
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • Salt and pepper

Directions

  1. Preheat oven to 375 °F. 
  2. In a small saucepan on medium heat, place maple syrup and shelled pistachios. Simmer nuts for 5 minutes until pistachios are covered in maple syrup.
  3. Spoon out nuts onto parchment paper, let cool. 
  4. Prep your mise! Wash asparagus and green beans. Remove stem of the asparagus (bottom white part) by snapping the asparagus, the white part will naturally break off. 
  5. Remove the stem ends of the green beans. Bring a medium pot of salted water to boil. Add beans and cook for 5 minutes. Drain and set aside. 
  6. Cut lemon in ½ (widthweise). Slice half the lemon in rounds. Place rounds on a baking sheet. Place asparagus on top of lemon rounds. Drizzle olive oil, the juice of ½ the lemon, salt and pepper and coat asparagus evenly
  7. Bake asparagus for 10 minutes. Remove asparagus from oven and add the cooked green beans to the baking sheet. Toss the beans and asparagus together until all the greens are coated.
  8. Top beans and asparagus with candied nuts. Serve hot. 
Print Pin

Asparagus, Green Bean, Candied Pistachios

Delicious green vegetable side dish, perfect to lighten up any main course!
Course Side Dish
Cuisine American, French
Keyword Side Dish, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 150kcal
Cost 8$

Equipment

  • Baking Sheet
  • Small Saucepan

Ingredients

  • 1 bunch asparagus
  • 1 bunch green beans
  • 1 lemon
  • 1/2 cup shelled pistachios
  • 2 tbl olive oil
  • 1 tbl maple syrup
  • 1 tsp salt

Instructions

  • Preheat oven to 375 °F
  • In a small saucepan on medium heat, place maple syrup and shelled pistachios. Simmer nuts for 5 minutes until pistachios are covered in maple syrup.
  • Spoon out nuts onto parchment paper, let cool.
  • Prep your mise! Wash asparagus and green beans. Remove stem of the asparagus (bottom white part) by snapping the asparagus, the white part will naturally break off. 
  • Remove the stem ends of the green beans. Bring a medium pot of salted water to boil. Add beans and cook for 5 minutes. Drain and set aside. 
  • Cut lemon in ½ (widthweise). Slice half the lemon in rounds. Place rounds on a baking sheet. Place asparagus on top of lemon rounds. Drizzle olive oil, the juice of ½ the lemon, salt and pepper and coat asparagus evenly

Notes

For an extra layer of crunchy texture, bake asparagus for 5 minutes and broil for the remaining 5 minutes. Those chard bits are seriously delicious!

If you make this recipe, be sure to comment below and tag your photo #butterandotherdrugs

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