Audrey-Anne Dahlya Morin
Audrey-Anne Dahlya Morin
Audrey-Anne Dahlya Morin
Kamouraska / Holistic Nutrition Therapis and self-taught artist , mostly vegetarian food-obsessed girl.

Accompagnements

  • 11 Recipes

Roasted Brussels Sprouts and Bacon

Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss ‘em in a container and keep ’em in the fridge so you can make some Brussels Sprouts Chips later

Cheese Cup Appetizers

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper. Combine the grated cheese and flour in a medium bowl and mix well

Cider-Glazed Butternut Squash

Bring cider, butter, brown sugar, salt, pepper, ginger, Bouquet Garni & Southern Comfort together in a large non-stick skillet

Three-Cheese Mini Potato Skins

Preheat oven to 400F. Scrub potatoes clean then dry with a paper towel. Prick each with a fork then brush them with canola or olive oil

Crispy Crunchy Shoestring Potatoes

Place oil in a large, deep, pan, Dutch oven or deep-fryer. Attach a deep-fry thermometer to monitor the temperature and heat oil to 350F

Parmesan Roasted Baby Potatoes

  Preheat oven to 400 F (200 C).   Melt butter and pour it into a baking sheet and spread evenly across the bottom

Oven Roasted Melting Potatoes

Do NOT use a glass baking dish – it could shatter in a 500°F oven. Adjust oven rack to middle position and heat oven to 500°F

Twice-Baked Potatoes

Preheat oven to 400F. Scrub potatoes thoroughly with a brush. pat dry. Prick potatoes with a fork. Drizzle olive oil over each potato and sprinkle with salt