Wine Braised Oxtail Stew

This is a perfect make ahead dish- it improves with flavor if you cook it one day and serve the next. You can make it and serve it same day if you like though. Same day -you will need about 7 hours start to finish. It is only about 30 + 30 minutes of hands on time to prep it for the oven and then strip the meat and reduce the sauce. Or you can prep and braise it one day and strip and reheat heat the next. Continue reading “Wine Braised Oxtail Stew”

Chicken with Roasted Lemons, Green Olives and Capers

Greek Chicken with Roasted Lemon, Olives and Capers

This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry.  One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully.  This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”

Blueberry Crumble with Cinnamon Ice Cream

Blueberry Crumble

I have been enjoying all kinds of fresh ‘berry baked desserts’ this summer.  This Blueberry Crumble is very quick to make and a bit lighter in calories since there are no pastry crusts.  The crumble on top has some oats to up the nutrition factor. It is buttery delicious  and not too sweet.

If you prefer a pie version check out this Blueberry Crumble Pie that you make all in one dish!

If you need any more encouragement to enjoy this – just think of all the anti-oxidants you’ll be getting with your dessert!

You can make this all year long since frozen blueberries are readily available.  You can’t beat it though when fresh blueberries come into season.

It is fantastic served warm with a bit of Cinnamon Ice Cream. ( I am all about Cinnamon Ice Cream this month!)