Noshing With The Nolands

IHOP International House of Pancakes

Noshing with the Nolands — Wed, 19 Jun 2013 16:10:11 +0000

That’s What I Think (TWIT) Review

I was asked recently to do a review on IHOP. We only have one here in town and it is 70 Shawville Blvd. SE in Calgary, in Shawnessy. A bit of a drive for me but I was up to the task at hand. Amber had her friend Janine for a sleepover and off we went the next morning to have breakfast. Parking was a bit of an issue as it is hard to access the lot from the direction we came and once there the parking is limited. We parked in a lot close and journeyed in. Upon entering I quickly figured out why the parking lot was a zoo because inside the restaurant was packed. We were given a name “Julia Roberts” and asked to have a seat. They did have plenty of waiting room which is always nice. After a short wait, Julia Roberts was called we were happily seated in a comfy booth at the rear of the restaurant.

Our waitress was busy but did come to us three times to apologize for the wait, which wasn’t long anyway. The service over all was very attentive. The girls were starving and decided to have big breakfasts!! First off Amber had a huge decaf cappuccino and Janine a hot chocolate.

Like I said the girls were starving so they both had The Breakfast Sampler and let me tell you not too much was left. I couldn’t believe it, they thoroughly enjoyed everything. A real treat for them!!

With that huge plate of food comes pancakes too!!

I was hungry myself and haven’t had steak and eggs forever so I decided to have the Sirloin Tips and Eggs. I got pancakes too!! Is was delicious but a lot was taken home in a doggy bag for me.

It is a rare treat for us to go out for breakfast and it was so very enjoyed. I would highly recommend a visit to your local IHOP. Try these dishes or……………….look at the wonderful new pancakes they have to offer!!

Banana Graham Nut Pancakes – Sliced fresh bananas grilled inside buttermilk pancakes layered with marshmallow cream, graham cracker crumbs and crushed honey-roasted pecans then topped with cinnamon cream cheese.

Jelly Donut Pancakes – Fluffy buttermilk pancakes filled with layers of luscious raspberry jelly then topped with glaze, more raspberry jelly and powdered sugar.

Tiramisu Pancakes – Buttermilk pancakes and sweet mocha cream topped with a drizzle of chocolate, whipped topping and a dusting of cocoa powder.

Come and see all they have to offer at IHOP, YUM!!

Savory Indian Bread Pudding

Noshing with the Nolands — Tue, 18 Jun 2013 05:00:35 +0000

That’s What I Think (TWIT) Review

I am thrilled to be guest posting today over at Mama’s Blissful Bites with this delicious Savory Indian Bread Pudding.

Amber has such a nice site and I really enjoy all of your recipes. I love seeing what she has come up with in our group #SundaySupper, always creative and inventive!! We are now in another group together #TheSaladBar.

Amber is a SAHM with two children and hubby to care for. Amber’s site is all about eating whole foods and living a clean eating lifestyle! You just can’t go wrong with that!! Go exploring on her site and you will see all the wonderful recipes she has to offer.

This recipe that I am sharing on her site today it was out of this wonderful Easy Indian Cooking Cookbook. Come on over to Mama’s Blissful Bites to see the recipe. You will love it!! ENJOY!!

Mouth Watering Mondays

Noshing with the Nolands — Mon, 17 Jun 2013 14:53:26 +0000

It is a gorgeous Monday in June here and I am so looking forward to our summer this year. Lots of company and fun times to be had!! Going through the archives of last year I decided to share with you my No Cream of Asparagus soup again. This is a great soup and with asparagus in season right now, even better.

We love soup at anytime of year and using fresh produce does make for a more flavorful soup. You will be amazed that this soup doesn’t have any cream in it, as it is so creamy tasting. Whip up a pot for your family or company and they will love you for it. ENJOY!!!

Click here for the recipe.

Spicy Caramelized Bacon Wrapped Smoked Oysters for Father’s Day #SundaySupper

Noshing with the Nolands — Sun, 16 Jun 2013 05:01:50 +0000

This recipe evolved into what you see today. Ken said I should do a recipe to celebrate my father, but I had just done 5 days of pasta, and that I would say hands down was my dad’s favorite. I did mention him in one the posts and wished him a Happy Father’s Day. I do miss him terribly, seems so long ago I had the privilege to be with him. He was a great, well read man of vast knowledge and I loved him dearly.

Ken is the great dad in our lives now and this recipe was designed around all of the things he loves. Not that long ago he was making a recipe from the Fine Cooking magazine, a five- spice candied bacon and it was delicious. With that in mind and another of his favorites, smoked oysters I created this recipe just for him and he loved it!!

Happy Father’s Day to you all and may you have a great day in remembering dads and grandads and being with the dads you love. Enjoy!!

4.0 from 1 reviews

Spicy Caramelized Bacon Wrapped Smoked Oysters for Father’s Day #SundaySupper

Author: Tara Noland

Recipe type: Appetizer

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 24

Spicy candied bacon wrapped around smoked oysters make a delicious appetizer!!

Ingredients

½ lb. thick cut bacon
½ cup brown sugar
1 Tbsp. maple syrup plus more for drizzling (~1/4 cup)
¼ tsp. crushed red pepper flakes
1 tsp. chili powder
85 gm. can smoked oysters, drained
Toothpicks

Instructions

Preheat oven to 400F. On a tray lined with foil place a cookie cooling rack on top. Cut bacon slices in half and lay very close to each other. Mix the brown sugar with the chili flakes and chili powder. Mix in the 1 Tbsp. of maple syrup. Crumble the mixture on top of the bacon and covering as evenly as you can. Drizzle the bacon with more of the maple syrup.
Bake in the oven for 20 min. Remove from the oven and allow to cool for 5-10 min. until you are able to work with the bacon. Flip a slice over and place a oyster on the bottom of the bacon. Roll up and secure with a toothpick. Place them back onto the rack and bake an additional 10 min. or until starting to crisp. Cool slightly and serve

WordPress Recipe Plugin by EasyRecipe

More Father’s Day recipes! Take a look at what the wonderful Sunday Supper bloggers are sharing for this event:

Dad’s Favorite Main Dishes:

Father’s Day Ribs by Jane’s Adventures in Dinner
Chorizo Burgers by La Cocina de Leslie
Whiskey Sliders by Cravings of a Lunatic
Beer Can Chicken by Crazy Foodie Stunts
Pesto Shrimp Roll Sandwich by Growing Up Gabel
Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
Chicken Wings for Dad by The Not So Cheesy Kitchen
Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
Spaghetti with Homemade Meatballs by Curious Cuisiniere
Tamale Pie Ring by Treats & Trinkets
Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
Grandma Papina’s Lamb Stew by Webicurean
Barbecue Beans and Ribs by Food Lust People Love
Skillet Meat Lasagna by Peanut Butter and Peppers
Panko Crusted Snapper by Supper for a Steal
Gluten Free Bourbon Honey Grilled Pork Chops by No One Likes Crumbley Cookies
Boiled Shrimp for Father’s Day by The Catholic Foodie
Dad’s Famous Baby Back Ribs by Family Foodie
Turkey Stuffed Peppers by Ruffles & Truffles
Lightened Up Fish Biriyani With Fresh Dill by Sue’s Nutrition Buzz
Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
Tuna Pasta Salad – Dad’s Recipe by Juanita’s Cocina
Grilled Bok Choy by Shockingly Delicious
Bacon-Cheddar Potato Salad by Home Cooking Memories
Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

Dad’s Cheesecake by Table for 7
Cheese Crackers by The Urban Mrs
Coconut Cream Pie by Cookin’ Mimi
Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
Homemade Nutter Butters by Pies and Plots
Shoot for the Stars Chocolate Cupcakes by Ninja Baking
Golden Coconut Bars by Magnolia Days
Classic Oatmeal Raisin Cookies by NeighborFood
Velvet Cookies by Cindy’s Recipes and Writings
Pecan Pie by Small Wallet Big Appetite

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement

Join us in Orlando this summer www.foodandwineconference.com

Antipasto Tortellini Salad

Noshing with the Nolands — Sat, 15 Jun 2013 14:52:31 +0000

Day 5 or 5 days of Pasta. As I was flipping through Emeril’s Potluck cookbook I came across an antipasto salad, his salad is quite different than what you see here today but that was the initial inspiration. I had thought that I wanted to use a little stuffed pasta in the salad as I have not made one like that before. My new favorite summer salad has emerged!! So full of flavor and miles away from your average pasta salad.

We all love tortellini and we are big fans of a good antipasto platter, so bringing those two loves together has created this wonderful salad. I have also used an Epicure dip mix again. These add such wonderful flavor to so many dishes. Click here to explore the world of Epicure. Enjoy!!

Antipasto Tortellini Salad

Author: Tara Noland

Recipe type: Salad

Cuisine: Italian

Prep time: 10 mins

Cook time: 6 mins

Total time: 16 mins

Serves: 6-8

A wonderfully flavored pasta salad.

Ingredients

350 gm. package multi colored cheese tortellini
4 oz. (120 gm.) genoa salami, diced
225 gm. provolone cheese, diced
200 ml. can sliced black olives
270 ml. jar roasted red peppers, sliced
2 Tbsp. Epicure Herb and Garlic Dip Mix
2 Tbsp. Balsamic Vinegar
¼ cup olive oil
¼ cup chopped parsley
Salt and pepper to taste

Instructions

Cook the pasta according to the manufacturer’s instructions. Rinse under cold water and let cool.
Mix the Epicure herb and garlic dip mix together with the balsamic vinegar and olive oil in a jar and shake well. Set aside.
Combine the cooled pasta with the salami, cheese, black olives and roasted red peppers. Pour over the dressing and toss well. Season with salt and pepper to taste and toss again with the parsley.
Refrigerate for several hours and serve.

WordPress Recipe Plugin by EasyRecipe

Penne a la Vodka Casserole

Noshing with the Nolands — Fri, 14 Jun 2013 15:38:39 +0000

Day 4 of 5 Days of Pasta and today I give you an Emeril Lagasse recipe from his new cookbook, Emeril’s Potluck. I was fortunate to have won this cookbook through a giveaway that #SundaySupper was hosting. This cookbook has very few pictures but page after page of amazing recipes.

I wanted to try something from it and so today I give you Penne a la Vodka Casserole. This dish I make thinking of my dad. He would have loved this recipe. He was a huge fan of Italian food and loved pasta, most of all a cream/tomato sauce. This one is for you dad, Happy Father’s Day!! This pasta casserole is so full of flavor, with two kinds of sausage and lots of cheese!! Emeril’s recipes are always a sure fire hit. We enjoyed this very much and I hope you do. ENJOY!!

5.0 from 1 reviews

Penne a la Vodka Casserole

Author: Tara Noland

Recipe type: Entree

Cuisine: Italian

Prep time: 25 mins

Cook time: 2 hours

Total time: 2 hours 25 mins

A fantastic casserole so full of flavor!!

Ingredients

4 Tbsp. extra virgin olive oil
1 lb. sweet Italian sausage, cut into 1″ slices
1 lb. hot Italian sausage, cut into 1″ slices
4 cups thinly sliced onions
1¾ tsp. salt
¾ tsp. freshly ground black pepper
¼ cup thinly sliced fresh basil leaves
1 Tbsp. minced garlic
½ cup vodka
2-16 oz. cans whole tomatoes, crushed with their juices
1 tsp. Emeril’s Original Essence
½ cup heavy cream
1 lb. penne pasta
15 oz. ricotta cheese
1 cup grated Parmigiano-Reggiano
1½ cups grated mozzarella cheese
Crusty bread for serving

Instructions

Preheat oven to 350F. In a large skillet heat 2 Tbsp. olive oil over high heat, add the sausages and cook until browned. Add the onions, ¾ tsp salt and the black pepper. Saute until onions are transparent. Stir in the basil and garlic and cook for another 2 min. Add the vodka and tomatoes. Reduce heat to low and simmer for 40 min. Add the Essence and the cream, stir to mix, and simmer for 5 min. Remove from heat. Set aside.
Bring a large pot of water to boil with the remaining tsp. of salt. Add the pasta and boil until al dente according to manufacturer’s instructions. Drain. Combine half of the ricotta, and half the Parmesan with the remaining 2 Tbsp. olive oil in a large mixing bowl. Add the pasta and toss to coat. Next, add the sausage mixture and the remaining ricotta and Parmesan, mix well.
Spray a 9×13″ baking dish with cooking spray and add mixture. Top with mozzarella cheese. Bake for 45 min. until golden brown and heated through. Serve with crusty bread.
Adapted from Emeril’s Potluck cookbook

WordPress Recipe Plugin by EasyRecipe

Stuffed Pasta Shells

Noshing with the Nolands — Thu, 13 Jun 2013 15:17:46 +0000

That’s What I Think (TWIT) Review

Day 3 of 5 Days of Pasta. Ken selected this dish from our QOOQ tablet that we have on the counter. There seems like an endless stream of gorgeous pictures displayed on it. I am always thinking, oh I have to try that one or that looks so delicious. I love having the pretty red tablet on our counter top and at the ready for me to pick up and glance through at any time.

The recipes are easy to follow but sometimes they omit an ingredient quantity I have discovered. Most of the time it is pretty easy to figure out. The tablet can do whatever you like it to do, check on facebook, the weather, play songs, you know, the list is endless. Plus it is downloaded with tons of recipes and videos with chefs tips and techniques to help you with loads of recipes. There are explanations on ingredients with background information. You can create meal plans, shopping lists etc. The list of what you can do with tablet is endless. You can also purchase additional recipes and continue to fill your tablet with your favorites.

As I said Ken choose this recipe and it is perfect to go with our 5 days of cheesy pasta. The ingredients are simple and this made a very flavorful entree. Maybe we didn’t stuff the shells as much as they did but I found that the recipe made two 9×13″ pans of stuffed shells. Lucky me I have one in the freezer. I love that!! Enjoy!!

5.0 from 1 reviews

Stuffed Pasta Shells

Author: QOOQ Tablet

Recipe type: Entree

Cuisine: Italian

Prep time: 30 mins

Cook time: 40 mins

Total time: 1 hour 10 mins

Serves: 8-10

An easy stuffed pasta dish

Ingredients

8 cups water
1 Tbsp. salt
18 Jumbo pasta shells

Filling

1 onion
1 garlic
1 lb. ground beef
4 oz. Parmesan
8 oz. mozzarella
2 Tbsp. flat leaf parsley
½ cup breadcrumbs
2 eggs
1 tsp. salt
½ tsp. ground pepper
2½ cups tomato sauce (pasta sauce)
2 sprigs flat leaf parsley

Instructions

Combine the water and salt in a large pot. Bring the water to a boil and add the jumbo shells. Boil for 8 min. or until tender. Drain the shells with a colander and run under cold water for 2 min. Set aside.
Peel the onion with a paring knife and chop with a kitchen knife. Peel and mince the garlic. Combine the beef, onion and garlic in a frying pan.
Saute over medium until the ground beef is browned and the onions are tender. Stir regularly with a wooden spoon.
Drain the grease from the beef and transfer the mixture to a mixing bowl.
Preheat oven to 375F. Grate the Parmesan and cut the mozzarella into very small cubes. Wash and pat dry the parsley with paper towel. Chop with a kitchen knife.
Add the breadcrumbs, eggs, Parmesan, mozzarella, salt, pepper and parsley to the beef mixture. Stir with a wooden spoon to combine.
One at a time, using a spoon, stuff the jumbo shells with the meatball mixture. As each jumbo shell is stuffed, place it in a 9″ square baking pan. Top the shells with the pasta sauce.
Bake the stuffed shells for 30 min. or until bubbly. Remove the pasta from the oven and let cool slightly.
Wash the parsley and pat dry with a paper towel. Chop with a kitchen knife. Divide the cooked stuffed shells between plates. Top each serving with chopped parsley and serve immediately.

WordPress Recipe Plugin by EasyRecipe

Mexican Pasta

Noshing with the Nolands — Wed, 12 Jun 2013 15:56:01 +0000

Day 2 of 5 Days of Pasta. We have made a pasta from Eat, Shrink and Be Merry cookbook many, many times called Smackaroni and Cheese, something that is quick and easy and kids love!! I wanted to take that recipe and change it up to have a Mexican flair. Still great for a weeknight meal and sticking with our theme of cheesy pasta. This is a lightened up stove top macaroni and cheese. Enjoy!!

Mexican Pasta

Author: Tara Noland

Recipe type: Entree

Cuisine: Mexican

Prep time: 10 mins

Cook time: 22 mins

Total time: 32 mins

Serves: 8

A lightened up Mexican stove top pasta

Ingredients

14 oz. can 2% evaporated milk
½ tsp. dry mustard
2 Tbsp. flour
1 cup light cheese whiz
4 oz. can green chilies
Salt and pepper to taste
1 lb. cooked chicken, diced
1 Tbsp. canola oil
1 cup diced onion
½ diced red pepper
2 tsp. minced garlic
2 cups salsa, drained slightly if watery
3 cup whole wheat rotini
½ cup Tex Mex light grated cheese
Cilantro for garnish

Instructions

Cook pasta according to manufacturer’s instructions.
Meanwhile in a medium saucepan, whisk together the evaporated milk, flour, and mustard until smooth. Heat over medium heat, until it starts to bubble and thicken, whisking constantly. Reduce heat to low and add Cheez Whiz, stirring until melted. Season with pepper. Set aside.
In a large skillet add the oil and saute the onion, red pepper and garlic. Stir in the salsa and cook for a minute or two. Add the chilies and the chicken and the reserved cheese sauce. Mix well. Add the cooked pasta and heat through. Adjust seasoning.
Serve in large bowls topped with the Tex Mex cheese and cilantro.

WordPress Recipe Plugin by EasyRecipe

Adapted from Eat, Shrink and Be Merry

Baked Cheesy Spaghetti

Noshing with the Nolands — Tue, 11 Jun 2013 16:01:19 +0000

We start off 5 Days of Pasta with this delicious and super easy baked spaghetti. When I asked you all what you would like to see 5 Days of, I had an over whelming response with pasta and then the second was cheese. So I give you 5 Days of cheesy pastas.

This would be a great way to use leftover pasta too. I have incorporated an Epicure dip mix into the middle layer and you can easily purchase this if you are in Canada from my website here. If you are not from here you can substitute another onion dip mix, it gives some nice flavor to that layer and it is easy. Enjoy!!

Baked Cheesy Spaghetti

Author: Tara Noland

Recipe type: Entree

Cuisine: Italian

Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 8

An easy and delicious way to change up spaghetti

Ingredients

1 lb. spaghetti
650 ml. jar pasta sauce
½ cup Parmesan, grated
300 gms. frozen spinach, thawed and squeezed dry
500 ml. light ricotta
2 tsp. Epicure Three Onion Dip Mix

Topping

½ cup mozzarella, grated
¼ cup Parmesan, grated

Instructions

Preheat oven to 350F. Spray a 9×13″ baking dish with cooking spray. Cook pasta according to manufacturer’s instructions or use leftover pasta. Mix with the jarred spaghetti sauce and the ½ cup Parmesan. Set aside.
Mix together the spinach, ricotta, and onion dip mix.
Place half the pasta in the dish. Top with the spinach ricotta cheese layer and then the rest of the spaghetti. Top with mozzarella and Parmesan topping and bake 350F. for 30-45min. until lightly browned on top and heated through.

WordPress Recipe Plugin by EasyRecipe

Mouth Watering Mondays

Noshing with the Nolands — Mon, 10 Jun 2013 15:11:14 +0000

Last year at this time I was in full swing of celebrating what would have been Julia Child’s 100th birthday on August 15. It was quite a celebration. I was given an assignment each week for 15 weeks leading up to her birthday. I was always excited to see what recipe they had come up with for us to recreate. She has been one of my idols forever.

So today for Mouth Watering Mondays we go back and take a look at this delicious cake, Julia Child’s Reine De Saba or Queen of Sheba Cake. Probably the best chocolate cake I have ever had!!! Also check out all of my creations here at JC100. ENJOY!!

For the recipe, come and check it out here.