Patty Saveurs

Everyday and Special Occasions Homemade Meals

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  • Bacon Wrapped Beef Meatloaf

    Bacon wrapped beef meatloaf, ground beef mixed with veggies, juicy and delicious!

    This meatloaf is full of flavors thanks to the added vegetables, bell pepper, onion and carrot, it is juicy and tender. The bacon lends it some additional flavor and crunch, really good.

  • Chicken Chop Suey

    Chicken chop suey, spicy chicken and vegetable stir-fry, so delicious!

    Chop suey is a quick stir fry of assorted vegetables and meat or tofu. It’s a delicious and versatile dish, budget friendly, you can make it with whatever vegetables you have on hand, pepper, cabbage, etc. It can also be made with pork, beef, duck or tofu.

  • Chicken Curry Coconut Stir Fry

    Chicken curry coconut stir fry with shiitake mushrooms and fresh ginger, so delicious!

    Here’s a recipe for a quick and simple chicken stir fry with a delicious yellow curry coconut milk sauce.

  • Chicken Kiev

    Chicken Kiev, chicken breast stuffed with garlic butter, so delicious!

    Chicken Kiev is one the most delicious chicken recipes, very flavorful. It is not a quick recipe as it needs some preparation, some freezing but the result is overwhelming.

  • Chicken Piccata with Porcini Sauce

    Chicken piccata with porcini sauce, sundried tomatoes, delicious!

    Today I made a porcini and sundried tomatoes sauce and served my piccata with pappardelle, I love these large noodle ribbons, they’re perfect to accompany meat and gravy.

  • Chicken Teriyaki

    Chicken Teriyaki with homemade thick Teriyaki sauce, so delicious!

    Here’s a recipe a quick and simple recipe for chicken thighs Teriyaki with my homemade thick Teriyaki sauce.

  • Deer Sirloin in Red Wine Sauce and its Sides

    Deer sirloin in red wine sauce and its sides, served with spaetzle, chestnuts, pear cooked in red wine and a scoop of cranberry preserve, scrumptious.

    It’s completely optional but I like to marinate game meat overnight in red wine with carrots, onions, various aromatic herbs and spices, then I’ll make the sauce with the marinade, a scrumptious seasonal yum.

  • Duck Breast Whisky and Orange Sauce

    Duck breast whisky and orange sauce, a delicious dish to make for a party!

    In this recipe, duck breasts are pan seared first skin side down for a few minutes, then skin side up, gather the oil released from the skin as you go because there will be a lot, just leave a little bit oil to sear the flesh side of breasts.

  • Duck Breasts – Porcini Sauce

    Savory duck breasts with a porcini sauce, sundried tomatoes and tarragon, heavenly!

    You will soon notice that I cook almost everything with olive oil, that’s because I am crazy for olive oil, always looking for the best one, one for cooking and another one for salads. Obviously, if you do not like olive oil as much as I do, feel free to use the vegetable oil of your choice.

  • Dutch Oven Chicken Stroganoff

    Skinless, boneless chicken upper thighs with a creamy delicious paprika and porcini sauce, delicious!

    I love chicken any way and with any sauce but with this deliciously hot and spiced paprika sauce, I just can’t resist…

  • Easy Lo Mein (Beef Meatballs and Fried Noodles)

    Easy Lo Mein, beef meatballs and noodles, vegetables, hot, spicy and delicious!

    A delicious and housewife friendly dish, as it can be made with everything left in our fridges.

  • Flank Steak, Porcini and Vermouth Sauce

    Flank steak, porcini and Vermouth sauce, delicious!

    This dish can also be made using boneless short rib, tri tip steak or skirt steak.

  • Green Cabbage and Beef Meatballs

    Green cabbage and beef meatballs crockpot with red bell peppers, delicious and comforting!

    Over the years, I have become a great fan of cabbage, it’s quickly prepared and cooked, mixes well with other vegetables, I very much like to mix it with carrots or peppers, it makes awesome broths, plus it is good for the health.

  • Grilled Duck Breasts and Sauteed Potatoes

    Grilled duck breast and sauteed potatoes, delicious!

    Duck meat has a rich flavor and can advantageously replace a good sirloin in terms of proteins and minerals. It is also much cheaper, about half the price of sirloin.

  • Gyozas my way

    Delicious homemade fried chicken gyozas or pot stickers, very easy to make!

    Today, I wanted to make gyozas but I was missing two key ingredients: cabbage and chives. In the original Japanese recipe, there is as much, if not more, cabbage and chives than meat, that’s the reason why I added « my way » to the title of the recipe. I will make the original recipe one of these days..

  • Ham and Pink Sauce

    Ham and Pink Sauce, port wine sauce, delicious!

    Ham and pink sauce is a delicious, quick and economic recipe for weekday dinners and also a way to cook twice your leftover ham.

  • Italian Sausage Meatballs Salad

    Italian sausage meatballs salad, fresh and delicious!

    I like these Italian sausages so much, they are spicy and flavorful, they can be added in various dishes where they become the star ingredient.

  • Lamb Fillet with Aniseed Sauce

    Lamb fillet, aniseed sauce with a dash of Pastis51 or Pernod alcohol (an aniseed alcohol), mushrooms and tarragon, delicious.

    Lamb fillet is very well suited for anise flavor; in this sauce, the anise flavor is brought by replacing white wine by Pastis (an aniseed alcohol, not liqueur) and tarragon, which has a remote aniseed flavor.

    This dish can be served with polenta, potato purée, and zucchinis for example.

  • Lamb Rump steak, Paprika Sauce

    Lamb Rump steak, Paprika Sauce small

    Lamb rump steak and paprika sauce, such a tender and delicious cut of lamb!

    The rump comes from the back of the lamb. It is a lean cut, tender and mildly flavored. I like to pan fry it whole and serve it medium to medium rare, I mean with a still pink center. Be careful not to overcook this awesome cut as it would become tough and dry.

  • Lamb Shank, Sautéed Vegetables

    Baked lamb shank with mixed vegetables, delicious!

    I always bake lamb in this simple fashion, brushed with mustard, salt and pepper, lots of rosemary and thyme, and I poke many holes in the meat that I fill with garlic cloves.

    I like lamb shank well done so I cooked this 42.32 oz (1.2 kg) for about 1 hour, that’s about 15 minutes per 10.5 oz. (300 g.)