1786 Bath Road, Kingston ON, CA
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One pot Roasted Chicken

  • February 26, 2019
  • by Staff
  • Dinner

Great Reciepe for www.laurainthekitchen.com

  • Ingredients
  • 3 lb of Mixed Chicken Drumsticks and Thighs
  • 2 tsp of Dried Paprika
  • 2 Tbsp of Fresh Rosemary, leaves stripped from the stem and roughly chopped
  • 2 tsp of Granulated Garlic
  • 2 tsp of Granulated Onion
  • 1-1/2 tsp of Dried Thyme
  • 2 tsp of Dried Sage
  • 1 Tbsp of Dijon Mustard
  • 1/3 cup of Olive Oil
  • 3 Tbsp of Lemon Juice
  • About 12 cloves of Garlic, unpeeled
  • 1-1/2 lbs of Baby Potatoes, halved
  • Additional Olive Oil and a bit more Rosemary
  • 1/4 cup of Fresh Chopped Parsley

  • In a bowl, whisk together the paprika, thyme, granulated onion, garlic, sage, mustard, olive oil, lemon juice, salt and pepper. Once your marinade is combined, add the chicken and garlic cloves and make sure its well coated well
  • Cover and marinate for a few hours. Allow the chicken to rest at room temperature for about 10 minutes and meanwhile, toss the potatoes with some olive oil (about 2 Tbsp) rosemary, salt and pepper.
  • Preheat your oven to 425 degrees, place the chicken and all it’s lovely marinade in a large baking dish and surround with the potatoes.
  • Roast for about 1 hour or until the chicken is fully cooked through and the potatoes are golden brown. Scatter parsley all over the top and enjoy!

Pumpkin French Toast

  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 4 eggs
  • 2 Tbsp packed light-brown sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 9 slices Texas toast (or other white bread such as Challah or French bread)
  • Butter, for griddle

  • Preheat an electric griddle to 350 degrees (a non-stick skillet set over medium heat also works fine).
  • In a mixing bowl whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well combined.
  • Pour into a shallow dish.
  • Butter griddle and dip bread into egg mixture (allowing a few seconds for it to absorb mixture.
  • I also squeeze gently to soak the mixture to center), then rotate and coat opposite side.
  • Transfer to griddle and cook until golden brown on bottom, then lift, butter griddle once more and flip french toast to opposite side and cook until golden brown.
  • Serve warm with butter and maple syrup.

Grilled Chili-Lime Fish Tacos with Sour Cream Cabbage Slaw + Mango & Avocado

  • 1 pound tilapia
  • 1 tablespoon olive oil
  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 2 garlic cloves, finely minced
  • 1 tablespoon chili powder, 1 teaspoon cumin
  • 1/4 teaspoon red cayenne pepper
  • salt and freshly ground black pepper, to season
  • For slaw- 2 cups shredded red or napa cabbage
  • 2 tablespoons fresh chopped cilantro
  • 1/4 cup low fat sour cream
  • 1 tablespoon fresh lime juice
  • salt and pepper, to taste
  • 1 ripe mango and 1 avocado diced
  • 8 small corn tortillas, avocado and extra cilantro, to garnish

  • Preheat grill to medium-high heat. Place fish in large ziploc bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinade for 20 minutes.
  • Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
  • Remove fish from marinade and place onto hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.
  • Grill tortillas for 10-20 seconds each side. Divide fish equally into tortillas, add slaw, and mango and avocado. Garnish with extra cilantro, if desired. Makes 8 tacos total; 2 tacos each.

5-Ingredient Bacon Asparagus Pasta

  • March 31, 2014
  • by Staff
  • Pasta

  • 1/2 lb. (8 oz.) uncooked pasta (I used linguine)
  • 1/2 lb. (about 8 strips) uncooked bacon, diced
  • 1/2 lb. (8 oz.) fresh aspagarus, ends trimmed and cut into 2-inch pieces
  • 1/2 cup dry white wine (or you can double this if you'd like)
  • 1/2 cup grated or flaked Parmesan cheese

  • Cook the pasta in a large pot of salted water al dente according to package instructions.
  • Meanwhile, add bacon to a medium saute pan. Cook over medium-high heat, stirring occasionally, until crispy. Remove the bacon with a slotted spoon and set aside.
  • Add asparagus to the pan and saute in the bacon grease for about 5-6 minutes, stirring occasionally, until cooked. Remove asparagus with a slotted spoon, and set aside with the bacon.
  • Slowly add the white wine to the pan, and scape the bottom of the pan with a spoon to deglaze the pan and pick up all of those yummy brown bits. Continue cooking for 5 minutes, or until the wine has reduced by about half.
  • When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the saute pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
  • When the pasta is cooked, drain it. Then add the pasta, asparagus, bacon and 1/4 cup Parmesan cheese to the saute pan, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Buffalo Cauliflower

  • January 15, 2014
  • by Staff
  • Dinner

  • 1 head of cauliflower
  • For the batter:
  • 1/2 cup all purpose flour
  • 1/2 cup water
  • dash of Frank's Wing Sauce (or Frank's Original Hot Sauce
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon dried onion (I use Tastefully Simple's Onion Onion)
  • For the buffalo sauce:
  • 1/4 cup Frank's Wing Sauce
  • 3 Tablespoons salted butter, melted
  • pinch of salt

  • Preheat the oven to 450 degrees.
  • Line a baking sheet with tin foil and spray with non-stick spray (I always use olive oil spray) and set aside.
  • Wash your head of cauliflower and cut into pieces. I made a variety of sizes.
  • In a medium bowl, mix together the batter ingredients. It will be fairly thick.
  • Dip each piece of cauliflower into the batter until fully and evenly coated. Place onto the prepared baking sheet in a single layer.
  • Bake for about 15 minutes until the batter just hardens.
  • In a small bowl, mix together the buffalo sauce ingredients.
  • Once the cauliflower are done, remove from the oven and brush with the buffalo sauce. Again, fully and evenly coat each piece.
  • Put back into the oven and bake for a few more minutes (I think 5-7 minutes was my range), until the sauce has mostly dried and the cauliflower is crispy.
  • Remove from the oven, let cool, then enjoy! We dipped ours in Ranch dressing.