Check Live Camera
May 15, 2025, 12:07 pm Advertisments

 

 

 

 

 

 

 

 

May 18, 2025

 

 

  • 2 cans crescent roll dough

  • 1 lb corned beef (sliced or shredded, depending on texture preference)

  • 8 slices Swiss cheese

  • 1 ½ cups sauerkraut (drained well to avoid soggy dough)

  • ½ cup Thousand Island dressing

  • 1 egg (beaten, for brushing)

  • 1 tsp caraway seeds (optional, but adds that authentic rye bread flavor)

Pro Tip: For the best texture and flavor, drain the sauerkraut thoroughly and pat it dry with paper towels. Excess moisture can make the bake soggy.

1. Preheat and Prep

Start by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a bit of butter to prevent sticking.

2. Build the Base

Unroll one can of crescent roll dough and gently press it into the bottom of the baking dish. Seal any perforations with your fingers to create a smooth, even layer.

3. Layer the Cheese and Meat

Lay 4 slices of Swiss cheese evenly over the dough. Next, add the corned beef, spreading it evenly over the cheese.

4. Add Sauerkraut and Dressing

Sprinkle the sauerkraut evenly over the meat layer. Then, drizzle the Thousand Island dressing over the top, ensuring it’s spread uniformly to infuse the entire dish with flavor.

5. Finish with Cheese and Dough

Add the remaining 4 slices of Swiss cheese over the top. Then, unroll the second can of crescent dough and place it on top, pressing the edges down to seal the bake.

6. Brush and Season

Brush the top of the dough with the beaten egg for that golden, glossy finish. Sprinkle caraway seeds over the top if desired—they add an aromatic, slightly nutty touch reminiscent of traditional rye bread.

7. Bake to Perfection

Place the dish in the oven and bake for 25-30 minutes, or until the crescent dough is puffed and golden brown.

8. Cool and Serve

 

Mexican Street Corn Pasta Bake

This Mexican Street Corn Pasta Bake combines all the creamy, zesty flavor of elote with cheesy baked pasta for an easy, crowd-pleasing dinner.

Ingredients

  • 12 ounces penne or elbow pasta

  • 1 tablespoon butter

  • 1 small onion diced

  • 2 cloves garlic minced

  • 3 cups corn fresh, frozen, or canned

  • 1 teaspoon chili powder

  • ½ teaspoon smoked paprika

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup sour cream

  • ½ cup mayonnaise

  • 1 cup cotija cheese or feta, crumbled

  • 1 cup Monterey Jack cheese shredded 

  • ½ cup fresh cilantro chopped

  • juice of 1 lime

Instructions

  • Cook pasta according to package instructions. Drain and set aside.

  • In a skillet, melt butter and sauté onion for 3 minutes. Add garlic, corn, chili powder, paprika, salt, and pepper. Cook for 5 minutes.

  • In a bowl, mix sour cream, mayonnaise, and cotija cheese. Stir into the corn mixture.

  • Add pasta and half of the shredded cheese. Stir well.

  • Transfer to a baking dish and top with remaining cheese. Bake at 375°F (190°C) for 20 minutes until bubbly.

  • Garnish with fresh cilantro and lime juice before serving.

 

May 11, 2025

Rhubarb Dump Cake

INGREDIENTS:

4 cups fresh rhubarb, diced (about 1 to 1¼ pounds)

1½ cups granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 cup water, divided

15.25 ounces yellow cake mix, super moist (such as Betty Crocker)

1 cup unsalted butter, melted

INSTRUCTIONS:

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking pan with baking spray and set it aside.

In a large bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and ½ cup of water. Stir until the ingredients are evenly mixed. Pour this mixture into the prepared baking pan.

Evenly sprinkle the yellow cake mix over the rhubarb mixture in the pan. If necessary, gently spread the cake mix to ensure it covers all the fruit evenly.

Drizzle the remaining ½ cup of water evenly over the layer of cake mix.

Carefully drizzle the melted butter evenly over the water and cake mix layer.

Bake the dump cake in the preheated oven for about 45 minutes, or until it turns golden and bubbly.

Once baked, remove the rhubarb dump cake from the oven and allow it to cool on the counter for 15 minutes before serving.

Prep Time: 5 min

Cooking Time: 45 min

Total Time: 50 min

 

 

Jamie Oliver Recipes 

Homemade KFC Chicken in the Oven

Ingredients:

8 chicken drumsticks or thighs

1 cup buttermilk

1 ½ cups all-purpose flour

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp dried thyme

½ tsp dried basil

1 tsp salt

½ tsp black pepper

¼ tsp cayenne (optional)

Olive oil spray or melted butter

 

Directions:

Marinate the chicken in buttermilk for at least 2 hours or overnight. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it. In a bowl, mix flour and all spices. Remove chicken from buttermilk, shake off excess, and coat in seasoned flour. Arrange on the baking sheet. Lightly spray with olive oil or brush with melted butter for crispiness. Bake for 40–45 minutes, flipping halfway through, until golden and cooked through. This baked version delivers that irresistible KFC-style flavor—crispy on the outside, juicy inside!

 

 

May 03, 2025

 

What Is Birria?

Birria is a traditional Mexican stew from the state of Jalisco made from slow-cooked fall-apart juicy and tender goat, lamb, or beef in a rich and flavorful red chile broth, or consomé.

It’s traditionally cooked for special occasions, holidays, weddings, parties, and even baptisms, but it has become so incredibly popular on social media that it can be found everywhere nowadays!

It’s usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice or served as tacos with lots of melted cheese, aka quesabirria tacos!

 

Ingredients

  • 4 to 5 pounds chuck roast, cut into large 4-inch chunks

  • ½ tablespoon kosher salt

  • ½ tablespoon black pepper

  • 1 ½ tablespoon olive oil

  • 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)

  • 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)

  • 5 árbol chiles, rinsed and stemmed (about 0.1 oz)

  • 2 large Roma tomatoes

  • ½ medium yellow onion

  • 1 4-inch Mexican cinnamon stick*

  • 3 bay leaves

  • ½ teaspoon whole black peppercorns

  • water, as needed

  • 2 cups beef broth

  • ¼ cup distilled white vinegar

  • 5 cloves garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon dried Mexican oregano*

  • ½ teaspoon ground cloves

     

Instructions

  • Generously season the meat with salt and pepper on all sides, and heat the olive oil in a large pot or Dutch oven over medium-high heat.

  • Working in 2 batches, add the meat and sear on all sides until browned. Remove the pot from the heat, add the seared meat back into the pot, and set aside.

  • While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot. Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

  • Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

  • Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)

  • Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind.

  • Stir the meat and chile sauce together to combine and bring to a boil over high heat. Reduce the heat to low, cover, and sim

 

Easy Chicken Enchiladas

 

Ingredients

  • 1 ½ cups cooked shredded chicken

  • 2 cups easy enchilada sauce, divided

  • 8 corn or flour tortillas (see note if using flour tortillas)

  • 2 ½ cups shredded Mexican-blend cheese, divided

  • salt and black pepper, to taste

  • optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

     

Instructions

  • Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.

  • If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.

    If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.

  • Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.

  • Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.

  • Serve immediately and garnish with desired toppings.

Notes

  • For the chicken: You can use any leftover chicken you have in the fridge, use a store-bought rotisserie chicken, or you can make your own shredded chicken at home.

  • For the enchilada sauce: I highly recommend making your own using this easy enchilada sauce recipe or this authentic enchilada sauce recipe. If you're short on time, you can use your favorite store-bought sauce.

  • If using flour tortillas: Since flour tortillas are often larger than corn tortillas, you will need an additional 1/2 cup of cooked shredded chicken for the filling.

  • To make these using the more authentic and traditional Mexican method: Shallow fry the corn tortillas in a little oil for about 5-10 seconds per side to help them become pliable and prevent them from becoming too soggy. Drain off any excess oil, then dip each fried tortilla into the warm enchilada sauce. Place the smothered tortilla on a plate, add the filling, and roll it up. Top with any remaining enchilada sauce and a sprinkle of queso fresco or cotija cheese.

  • Storing and Freezing: To store enchiladas, place them in an airtight container and refrigerate for up to 4 days. To freeze, let them cool completely in the fridge, then transfer them to a freezer-safe container or freezer bag and freeze. You can also wrap the enchiladas completely in aluminum foil.

 

 

 
Canada's First Internet Newspaper