Welcome to my recipe page, keep checking back from some of the creations!!

Happy 2021!!!
I hope everyone had a wonderful Christmas and New Years!!
I did not get a opportunity to make my hot dips during the Holidays so decided to make it this evening. It is pretty simple and can be adapted to your taste. If you like a deeper flavor you can substitute the sour cream for a half block of cream cheese, but it makes it very rich , which is probably a good thing as you will not feel you need to eat as much!

Just A Foodies’ Hot Salmon Dip


1/2 cup Miracle Whip
1/2 cup Sour cream
1/2 cup Monterey Jack Cheese (or favorite cheese)
2 tins of Salmon (drained)
1 tsp. Mustard
1 tsp. Worcestershire sauce
3-4 dashes of hot sauce (optional)
½ tsp. Garlic power
1\2 cup Mozzarella or Provolone (topping) (for this dish don’t use Cheddar , it will make the dip too oily)
½ tsp.  Dill (to garnish)
Combine all the ingredients (with the exception of the cheese) into a bowl mix thoroughly before adding the shredded cheese, fold in the cheese gently then spread the mixture into a 16 ounce oven proof dish
Bake 30 min on 350 degrees or until bubbling slightly. (careful, let sit for a few minutes before trying) Serve with your favorite crackers.
If watching the carbs, substitute crackers for carrots and celery sticks.

Merry Christmas!!

2020 has been a odd year but a year of self discovery . I have seen so many cooking pictures and videos, performances and pictures of nature. I have loved them all, for me I have taken to the kitchen. This week in preparation of Christmas I made a few grog bits, ground turkey balls!!!
Last night I posted a picture of the balls !! Here is a rough recipe!

Just A Foodies’ Sweet and Sour Turkey Balls!!

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3 pounds of ground turkey
4 day old slices of bread, grated
3 eggs
2 Tbs soya sauce
2 Tbs worcestershire sauce
1/2 cup Diana’s BBQ Sauce
1 tsp garlic, onion powder, salt
Mix all together, depending on the size of eggs you may have to add more bread crumbs., blend dry, then liquid, mix till consistent. Have fun making balls the size you like!!

Da Sweet and Sour Sauce

Ok so this sauce is always a work in progress but works for me is the following:

3/4 cups of Diana’s sauce in a small sauce pan
1/2 cup brown sugar
1/4 cup maple syrup
2 tbs red wine vinegar
1/4 cup ketchup
4 tbs worcestershire , soya , yellow mustard,
1 tsp garlic, onion powder, salt
splash of Sprite to thin


Bake Balls on 350 degrees 45 minutes, at the same time place all the wet ingredients in a sauce pan let simmer for the same time as the meat balls. The sauce should darken in colour , place the sauce over the balls and let bake for a additional 20 minutes
Merry Christmas and enjoy!!!

Just A Foodies’ Ciopinno Recipe and Demo!

People have been asking about my Ciopinno Recipe here is my demo and recipe from the Songs Stages and Seafood Virtual Festival back in May 2020.

Delaney’s Baked Beans


These beans were actually cooked in a slow cooker which is a great way to do low and slow beans!!!

Baked beans are comfort food. Deep rich flavours of the molasses , fat back pork, onions and flavourings remind me of my youth. Here is a simple but lengthy (time wise) recipe to my baked beans.

Ingredients :

900 g White Navy Beans
250 g Fancy Molasses
1 cup Cured pork scrunchions (Fat back)
1 medium onion
2 tbs ketchup
2 tbs Mustard
2 slices of bacon (optional but recommended)
tsp pepper

Boil beans for a hour, then add onions, fat back, a little over half a container of molasses 275 g,  ketchup and mustard, tsp pepper, then low and slow in oven. Ok there are two ways you can do this , low and slow 200 degrees 4-5 hours at least (my preference) or 350 for about 90 minutes. Low and slow you get a deeper colour and flavour , I actually make them at night and leave them in the over until morning. With the low temp you get little evaporation so you can sleep worry free and in the morning the house smells amazing. Enjoy!!

Tomato Soup


2 Tbls Canola Oil
1 Onion
1 Green Pepper
4 Carrots shredded
2 – 28 oz cans tomatos
1 litre beef stock
1 tsp dried garlic
1 tsp sugar
1 tsp celery salt
1 tsp onion powder
1 tsp white pepper
1 tsp oregano
1 Tbls Worcester Sauce
1 Tbls balsamic vingar
1/2 cup of mont/jack cheese for garnish

In a large pot or dutch over combine the oil, onions, peppers, and carrots, sauté for 15-20 minutes, add garlic, celery salt, sugar, onion powder, white pepper, oregano and Worcester sauce, cook for another 10 minutes….enjoy the aromas!! Then add the beef broth and Balsamic vinegar, simmer 20 minutes then add the tomatoes , simmer 30 minutes then blend with a emersion blender finish with cheese.

French Onion Soup

For the most part French Onion Soup has standard ingredients, Onions, broth, cheese etc. But what makes a flavourful soup is time and patience. Cooking the onions slowly until they are nice and brown , allowing all the natural sugars to release and build flavour is key in my opinion.

Here is my recipe:

2  tbs butter
2  slices of bacon diced (cause everything is better with bacon!)
4  Onions (Spanish are my preference)
1  tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tsp garlic
1/2 tsp thyme
2 bay leaves
1/2 cup red wine or sherry
6 cups beef stock
1 cup Gruyere Cheese
1 baguette


In a large pot or dutch oven , melt 2 tablespoons butter and render the diced bacon over medium heat. Add onions; cook until softened, stir occasionally, about 15 minutes. Add salt, pepper and sugar and continue cooking till the onions are brown, this can take up to 45 minutes. (careful not to have the heat too high)


At this point add the wine, turn the heat up and boil till the wine reduces by half. (10 minutes approx)

Add beef broth, thyme, garlic and bay leaf, bring to a boil then turn back to medium and let simmer for 20 – 30 minutes. (basically at this point the soup is done but that 20-30 minutes helps the broth reduce and build more flavour.

Spoon soup in oven safe bowls , cut baguette into slices, toast lightly, place on soup, add cheese and place under broiler until the cheese darkens. Enjoy!!

Happy St. Patrick’s Day here is  my Colcannon recipe for you to try, it is delicious enjoy!


Starts off like a good Jigg’s Dinner

My Colcannon Recipe

5 Med potatoes
2 Med onion and carrots (carrots optional, completes the Irish Flag)
6 cups cabbage
1/2 package of regular bacon
1/3 cup of fresh milk
1 table spoon butter
Pinch of salt and pepper

Boil potatoes in a medium pot for 15 minutes, drain and let cool. In a medium non stick frying pan fry the bacon till the fat is basically rendered out, place the bacon on a paper towel. Drain the bacon fat from the pan and then use the pan for the frying of the cabbage and onions, cook on medium heat till softened(15 min), then combine the boiled potatoes, bacon, butter and milk to the mixture and cook for a additional 15 min on medium heat stirring frequently and serve with your favorite drink.

note: before serving the dish , some like to ensure the ingredients are mashed , no chunks…but that is your preference.

My Chicken Wing Sauce!!

I posted a picture of My Thursday night wings , they turned out awesome, especially if you like saucy wings. Darlene Myers (who has a fantastic wine blog BTW ) asked for my wing sauce recipe so here it is (please feel free to change the amounts based on your taste.

1 Cup Diana’s Chicken and Rib BBQ sauce
2 Tbsp. yellow mustard
2 Tbsp. Vinegar
2 Tbsp. butter (real butter)
1 Tbsp. brown sugar
1 tsp. Cayenne  pepper
1 tsp. garlic powder
Combine all ingredients in a small sauce pan, simmer over medium heat until it has a silky texture, for best results, lightly flour the wings and  deep fry on  350 degrees f , for 9-10 minutes , drain and place in the sauce for a thick coating or brush the sauce on lightly if you just like a little. Baking the wings is fine too, but bake for 30 – 40 min on 350 degrees f.

Snowy Thursday night chicken wings, spicy goodness with lots of sauce!!

Snowy Thursday night chicken wings, spicy goodness with lots of sauce!!

Delaney’s Pizza Soup

1 pound lean ground turkey
300 grams chicken meat balls (approx 20 small meatballs)
1 stalk of celery
1 medium carrot
1 large onion
1 796 ml (28 oz) Can of diced plum tomatoes
1 680 ml Tin of Primo Thick and Zesty Garlic Pasta Sauce
1 540 ml (19 oz) tin of Red Kidney Beans
1 284 ml (1o oz) tin of fat free beef broth
3 cups of water
1 green pepper diced
1 red pepper diced
1 cup of frozen corn
1 cup cremini mushrooms
1 tablespoon @ of oregano, garlic, onion powder, rosemary
Dash of salt and pepper
Blend of Italian cheese
Bread for placement

It seems like a huge amount of ingredients, but it is so easy to assemble.

In a larger pot, cook the minced turkey, combine the onion, celery, carrot, add chicken balls and seasoning (frozen will work fine for those who do not have the time to make by hand). When cooked add tomato portions and beef broth, kidney beans as well as corn, mushrooms, peppers and dry aromatics. Simmer for 60 min over medium heat. For those who have onion soup bowls, place mixture in the bowls, cut stale or toasted bread and place a mixed blend of Italian cheese over the top and place under a broiler for 3-5 minutes….it is French onion style and open to your creativity. It is fun and delicious so please experiment with this …have fun!!!

Hot Tuna Dip!!

My Hot Tuna Dip!! (you could always use, salmon or crab in this recipe)

My Hot Tuna Dip!! (you could always use, salmon or crab in this recipe)

Hot Tuna Dip

1 ¼ cups miracle whip
1 cup Monterey Jack Cheese
1\2 cup Mozzarella or Cheddar
2 tins of tuna
1 tsp. Mustard
1 tsp. Worcestershire sauce
½ tsp. Garlic power
½ tsp. Oregano

Set the Mozzarella aside for topping
Combine remaining ingredients in medium bowl, stir until mixture is consistent, fold into a baking dish, top with mozzarella and bake for 20-25 min on 325 degrees.

Serve with veggies or crackers and enjoy!!

Curry, Tomato, and Peppers Soup!!

Spicy Curry, Tomato and Peppers Soup. Great for a winters night or to help clear the head during cold season.

Spicy Curry, Tomato and Peppers Soup. Great for a winters night or to help clear the head during cold season.

This soup is very tasty, and is certainly another recipe for those parents who try to get their children to eat more vegetables by pureeing it. (just don’t add as much spice to it)
If you are not a heat junkie, just reduce the amount of red pepper flakes, and Sriracha.

2 Tbsp. EVOO
1 medium Green Pepper (chopped)
1 medium Red Pepper (chopped)
1 large onion (chopped)
2 medium carrots(chopped)
2 fresh tomatoes (chopped)
1 litre veg stock
100 grams of mushrooms (diced)
1- 796 ml tins diced tomatoes (reduced salt)
1 Tbsp. tomato paste
50 ml 10% cream (a splash)
2 Tbsp. Yellow Curry
1 tsp. Red Pepper Flakes
1 tsp. dried garlic
1 tsp. salt and pepper
1 dash of Worcestershire
2 Tbsp. Sriracha Sauce (or more)
Grated Parmesan
Sour cream and chives (for garnish)

In a medium pot combine olive oil, onions, peppers, fresh tomatoes and carrots, cook over medium heat until onions become translucent. Add the seasonings, mushrooms and tomato paste stir and continue cooking. Add vegetable stock and tin tomatoes, bring soup to a soft boil, then reduce and let simmer for about a half hour or to preference.
Remove soup from heat and let cool a little, add cream, salt and pepper to taste .Blend with an emersion blender or place small batches in a regular blender, blend until smooth. Serve with Parmesan cheese (I grate a fair bit on it) ,sour cream and chives for garnish, and there you have it! I hope you enjoy!!

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