Slow Cooker Pineapple Chicken

Ricardo is my favorite chef.  He’s a great chef very popular on Food Network Canada.  I got his slow cooker cookbook at Christmas.  I made a few recipes from this cookbook.

This recipe is made with chicken but Ricardo said we can use pork instead.  So when I made it, I used both.


Slow Cooker Pineapple Chicken

Preparation time : 25 minutes
Cooking time : 4 h 30
Serving : 6


15 ml (1 tablespoon) cornstarch
60 ml (1/4 cup) chicken broth
30 ml (2 tablespoons) ketchup
30 ml (2 tablespoons) soy sauce
30 ml (2 tablespoons) rice vinegar
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoons) pineapple or apricot jam


1 kg (2 lbs) skinless and boneless chicken thighs, each cut into two pieces
30 ml (2 tablespoons) olive oil
500 ml (2 cups) fresh pineapple, cut into small 1-cm (1/2-inch) thick pieces
4 green onions, thinly sliced (white and green separated)
15 ml (1 tablespoon) fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, seeded and diced
250 ml (1 cup) sugar snap peas, each cut into three pieces
Salt and pepper

1. In a bowl, dissolve the cornstarch in the broth. Add the remaining ingredients and stir to combine. Set aside.
1. In a large skillet over high heat, brown the chicken, a small portion at a time, into the oil. Season with salt and pepper. Place the chicken in the slow cooker as you go.
2. In the same skillet, brown the pineapple and the white part of the onions with the ginger. Add oil, if needed. Add the garlic and cook for 1 minute. Deglaze the skillet with the sauce and simmer for 1 minute. Pour over the chicken. Cover and cook on low for 4 hours.
3. Add the bell pepper, peas, and green onions. Stir in. Cook, covered, for about 30 minutes on low temperature. If the chicken was on warm, make sure to set the slow cooker on high before adding the vegetables. Count about 45 minutes for cooking. Adjust the seasoning.
4. Serve with rice. Do not overwork the chicken when cooked, it tends to fall apart.

Pork Roast with Yellow Potatoes from Ricardo

Ricardo is one of my favorite chef.  I have all of his food magazines.  I’ve never been disappointed with his recipes. Last week I tried hiw pork roast with yellow potatoes.   This was so yummy.

Pork Roast with Yellow Potatoes
From Ricardo

Preparation time: 20 min
Cooking time: 4 h
Servings: 6

  • 1 shoulder pork roast, about 2 kg (4 lbs), with the bone and rind
  • 2 cloves garlic, thinly sliced
  • 60 ml (1/4 cup) butter
  • 2 onions, thinly sliced
  • 15 ml (1 tablespoon) dry mustard
  • 250 ml (1 cup) chicken broth or water
  • 8 Yukon Gold potatoes, peeled and halved or quartered
  • Salt and pepper
1. With the rack in the middle position, preheat the oven to 170 °C (325 °F).
2. With the tip of a knife, make incisions in the roast and insert the garlic slices.
3. In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
4. In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
5. In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
6. Serve the roast, cut into pieces, with the potatoes.

Tourtière (Traditional Meal in Quebec)

Tourtière is meat pie.  It’s one of the traditional meal we have at Christmas.  Some like it with ketchup on top.  I like it with a little bit of molasses on top.  A few in my family does that.  I was a teen when my mother told me so I had to try it and I really liked it this way.  But sometimes I only have ketchup on top.

I made this recipe last Sunday.  It was my first time trying it.  I really liked it.  Even my son likes it.  He wanted to have tourtière for his lunch at school.  When I told to my mother that I made this tourtière, she wanted to try this recipe.  She said that it was so good that she didn’t add ketchup and usually she always adds ketchup.

The recipe is really easy to do.  You should give it a try.

Serving : 1 pie (between 6-8 servings depending on the size of the slices)

  • 1 lb ground pork (my mother used half of pork and half of veal)
  • 1/2 cup light cream or 1/2 cupCarnation Evaporated milk
  • 1 choppedonion
  • 1garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon driedmustard powder
  • 1/8 teaspoon nutmeg (I used allspice and a little bit more)
  • 1 potato, boiled drained and mashed
  • 1 dash hot sauce (optional)
  1. Boil peeled potato, drain and mash let cool.
  2. Combine the minced ground pork with the cream and the onion, garlic, and spices.
  3. Heat to boiling, and break up the meat as its cooking.
  4. Cook on a simmer for 25 minutes, until all the liquid has evaporated.
  5. Remove from heat and stir in the mashed potato.
  6. Chill until cold.
  7. Prepare your favourite savoury pie crust for a double pie.
  8. Line pie plate with bottom crust, and place filling evenly into shell.
  9. Top with top crust.
  10. Vent slightly.
  11. Pie now can be frozen for future baking, or baked now.
  12. Preheat oven 450 degrees and bake 15 minutes, Reduce heat to 325 degrees, and bake 20 more minutes.
  13. Let pie rest 5 minutes, before cutting.
  14. Serve with HP Sauce, Tabasco Sauce, Worchestershire Sauce.
I wish you Happy Holidays! 

Crustless Vegetable Quiche

Hi 🙂  It’s been a while. I hope you had a nice summer.

Lately I’m trying to eat healthier.  I made this crustless quiche that was so yummy.  It’s so easy to do and taste great.  You can use a tasty cheese.

Crustless Vegetable Quiche
8 slices

  • 1/2 red pepper, finely chopped
  • 6 broccoli florets, chopped
  • 1 small zucchini, chopped
  • 5 ounces American cheese or provolone cheese (I used a cajun cheese)
  • 6 eggs
  • 1 teaspoon oil
  • salt and pepper
  1. Sautee veggies in oil until tender.
  2. Remove veggies and allow to cool.
  3. Beat eggs in bowl, add salt and pepper add cool veggies to eggs and mix well.
  4. Spray glass pie plate with cooking spray.
  5. Pour half of the egg mixture in pie plate.
  6. Add the cheese slices.
  7. Top with remaining egg mixture.
  8. Bake at 350 degrees for 15-17 minutes. (I had to bake it longer than that)

BLT Pasta

In the last month, I discovered BLT sandwiches.  Delicious.  Since then, when I see a BLT recipe I want to try it.

Last week, I saw BLT Pasta on the blog of Megan’s Cookin’ I knew I had to try it.  I made it yesterday with bucatini pasta.  This is so delicious.  But I won’t buy bucatini pasta ever again.   I don’t like it as much as I like spaghetti.

You really have to try this recipe.  The original recipe comes from Kathleen.

Do you have BLT recipes to suggest me?  🙂

Dawn’s Dream Burgers

I think it’s the best burgers I made.  We all loved it.  I found the recipe in the new cookbook I bought last week : Ultimate Barbeque

I made half the recipe cause we’re only 3 🙂  And I used an egg yolk.

Dawn’s Dream Burgers
The Ultimate Barbeque Cookbook

8 servings


  • 1 cup ketchup
  • 1/2 cup dark brown sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 teaspoons dry mustard
  • 2 teaspoons ground ginger
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Tabasco sauce or hot sauce
  • 1 dash salt and pepper


  • 1 egg, beaten
  • 1/2 cup quick oats
  • 1/3 cup onion, chopped
  • 1 tablespoon garlic powder
  • 1/4 lb bacon, cooked crisp
  • 8 ounces cheddar cheese, shredded
  • 2 lbs lean ground beef
  1. Preheat grill to medium.
  2. Combine all the sauce ingredients in a pan and bring to a boil; set aside and reserve 1 cup of sauce. In a bowl, mix all of the burger ingredients together, including 1/2 cup or a bit more of the reserved sauce, to moisten meat.
  3. Make eight patties and grill until cooked to your liking. During the last 5 minutes of cooking, baste burgers with the remaining sauce. Serve with your favorite topping, such as lettuce and tomato.

Santa Rosalia Style Hot Dogs

This is a yummy different way to eat hot dogs.  This is so tasty.

Santa Rosalia Style Hot Dogs
From RecipeZaar

Serving: 4 Hot Dogs

  • 4 hot dogs
  • 4 hot dog buns
  • 4 slices bacon
  • 1 large tomato, chopped
  • 1 small onion, chopped
  • 1 jalapeno, seeded and diced (optional) (I used half a jalapeno but I should have used it all)
  • 1 tablespoon cilantro, chopped (I used italian parsley)

Optional Condiments

  • ketchup (optional)
  • mustard (optional) (I used spicy mustard)
  • mayonnaise (optional)
  • relish (optional)
  • cheese sauce (optional)
  • lettuce, shredded (optional)
  1. Mix together chopped tomato, onion, cilantro and jalapeno and set aside.
  2. Preheat grill to medium/high.
  3. Wrap hot dogs with bacon, securing with a tooth pick.
  4. Warm hot dog buns and wrap in foil.
  5. Grill dogs to desired crispness, turning often.
  6. Serve on buns with assorted condiments.