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Welcome back to Sunday morning and the Old Cookbook Show! In this episode, Glen explores a 1944 promotional dairy calendar cookbook to test an intriguing, long-forgotten side dish: Savoury Baked Carrots. Often, promotional ephemera cookbooks hide some of the most practical, delicious vintage recipes—and this combination of shredded carrots, softened onions, and a rich blend of sweet cream and sour cream might just be a keeper. Find out how this simple 1940s vegetable dish holds up today, why adjusting the original cooking time makes all the difference, and see Julie’s honest verdict in the kitchen taste test! ⏱️ Timestamps: 0:00 - Welcome back to the kitchen & The Old Cookbook Show 0:28 - Collecting rare cookbooks vs. practical promotional ephemera 1:40 - The 1944 Lovell Dairy calendar cookbook 2:20 - Introducing the Savoury Baked Carrots 2:35 - Softening the onions (don't let them brown!) 2:52 - Shredding carrots with the vintage 40-year-old Braun food processor 3:38 - Combining ingredients in the cast iron skillet 4:32 - Sweet cream vs. sour cream in vintage 1940s recipes 5:44 - Baking temperature & pairing with braised beef ribs 6:24 - Taste test with Glen & Julie: Crunch vs. cook time 7:54 - Final thoughts: Is this 1944 dish holiday-table worthy? 🔔 Subscribe to Glen And Friends Cooking for more vintage recipes, food history, and historic cookbook experiments! #GlenAndFriendsCooking #OldCookbookShow #VintageRecipes #FoodHistory #CarrotSideDish #HistoricCooking SAVOURY BAKED CARROTS Recipe 10 Medium Size Carrots ¼ Cup Minced Onion 2 Tbsp. Minced Green Pepper (Optional) ¼ Cup Butter 1/3 Cup Heavy Cream (Either Sweet or Sour) 1 Tsp. Salt Clean carrots and shred on coarse shredder or slice very thin. Melt butter in frying pan, add onion and pepper, and cook until onion is yellow but not brown. Combine with shredded carrots and salt and put into a buttered baking dish. Add cream, cover and bake in hot oven (400 degrees) until carrots are done (about 40 minutes). Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Welcome to Glen And Friends Cooking! Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish. What you’ll find on this channel: The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today. Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits. Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook. A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends. If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

How to make tender, slow-braised beef ribs in white wine! Today in the Glen And Friends Cooking kitchen, we picked up clearance beef ribs on sale at the grocery store and transformed them into an incredible, fall-apart dinner. Instead of the usual red wine or dark beer braise, we’re slow cooking these beef ribs at 250°F (120°C) for 5½ hours with dry white wine, beef broth, mushrooms, and a secret umami booster: Marmite. We finish the meal by serving the ribs over a quick, creamy cheddar mashed cauliflower. Whether you have budget beef ribs or premium Angus, low-and-slow braising delivers rich beef flavor and meltingly tender meat every single time. ⏱️ Video Chapters / Timestamps 0:00 - What Was On Sale: Clearance Beef Ribs 1:36 - Seasoning & Quick Sear in Bacon Fat 3:45 - Aromatics: Onion, Celery & Mushrooms 4:58 - Building the Braising Liquid (White Wine & Marmite) 7:45 - Low & Slow Oven Braise (5½ Hours at 250°F) 8:30 - Cheesy Mashed Cauliflower Side Dish 9:08 - Skimming the Sauce & Plating Up 10:12 - Jules Taste Test & Review This is more of a method than an actual recipe... follow along, make changes to suit you needs. Ingredients: Oil for frying Montreal steak spice (https://youtu.be/Oa5ygxVN-tE ) 4 beef ribs 2 onions, diced fine 1 celery rib, diced fine Handful mushrooms, chopped 30-45 mL (2-3 Tbsp) tomato paste 375 - 500 mL (1 ½ - 2 cups) stock 1/3 bottle white wine 30 mL Marmite Method: Pre-heat oven to 225ºF Season the ribs with Montreal steak spice (or your favourite rub). Heat an oven proof pan (that has a tight fitting lid) Brown the ribs on all sides, then remove from the pan. In the same pan; sauté the onions, celery, and mushrooms until softened. Stir in the tomato paste, stock, wine and Marmite. Put the ribs back in the pan, cover and place in the oven. Braise for about 5 hours, checking to see if you need to add more liquid along the way. Montreal steak spice: https://youtu.be/Oa5ygxVN-tE Ingredients: 2 Tbsp (30 mL) coarse salt 1 Tbsp (15 mL) ground black pepper 1 Tbsp (15 mL) ground white pepper 1 Tbsp (15 mL) mustard seeds 1 Tbsp (15 mL) cracked coriander seed 1 Tbsp (15 mL) granulated garlic 1 Tbsp (15 mL) onion powder or flakes 1 Tbsp (15 mL) hot pepper flakes 1 Tbsp (15 mL) dill seed Welcome to Glen And Friends Cooking! Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish. What you’ll find on this channel: The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today. Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits. Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook. A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends. If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

What do you do when you’re flying over Northern Ontario and there are no restaurants around? You land on an airstrip and cook your own lunch! Today on Glen And Friends Cooking, we’re prepping a quick beef and noodle stir fry in the kitchen, packing it into the plane, and firing up lunch right beside the runway. From a simple budget-friendly trick to tenderize tough eye of round beef ( with baking soda and cornstarch) to cooking noodles in a thermos with hot water prepped hours earlier, this bush plane adventure is all about making great food anywhere. We test out cooking on a Solo Stove in windy airstrip conditions—and while there are definitely a few lessons learned for next time, the flavour was spot on! ⏱️ TIMESTAMPS 0:00 - Prepping Stir Fry Veggies for the Trip 2:00 - Budget Beef Cut & Fast Tenderizing Secret 3:13 - The Marinating Technique (Baking Soda & Cornstarch) 5:20 - Making the Savory Umami Stir Fry Sauce 9:25 - The Thermos Noodle Hack 10:00 - Takeoff & Flight to Northern Ontario 11:25 - Landing & Runway Field Cooking 17:32 - Taste Test, Stove Lessons & Pilot Review 🥩 RECIPE & PREP NOTES The Beef & Quick Marinade: Thinly sliced beef (Eye of Round or your favourite budget cut) Baking soda (tenderizes the meat and helps browning) Cornstarch (locks in moisture and aids browning) Soy sauce (marinated for 15–20 minutes before cooking) The Stir Fry Sauce: Oyster sauce (or fish sauce for deep umami) Low-sodium soy sauce A splash of beef stock Dark soy sauce (for rich colour and depth) (Optional: Shaoxing wine or Mirin if cooking at home!) Veggies & Noodles: Sliced carrots, red bell pepper, and onions Pureed ginger Thin egg noodles (steeped in boiling water right inside an insulated thermos) ✈️ ABOUT THIS FLIGHT & COOK Aircraft: Cessna 172 (C-FMVU) Location: Flying northbound past Port Perry & Muskoka, landing in Northern Ontario Gear Tested: Solo Stove camp stove & cast iron pan 💬 Let us know in the comments: Have you ever cooked a full meal outdoors while traveling or flying? What portable stove setup works best in windy conditions? Don't forget to like, subscribe, and hit the bell for more recipes, food experiments, and travel adventures! #OutdoorCooking #StirFry #Aviation #GlenAndFriendsCooking #CampCooking #BushPlane Welcome to Glen And Friends Cooking! Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish. What you’ll find on this channel: The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today. Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits. Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook. A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends. If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Learn how to make incredibly flavourful, crispy, and sticky Honey Mezcal Chicken Thighs right in your kitchen! Inspired by a restaurant menu dish, Glen shares his ultimate recipe for roasting chicken thighs with a smoky, sweet, and tangy hot honey mezcal glaze. Using bone-in chicken thighs seasoned for maximum browning and crispiness, we pair them with a luscious homemade sauce featuring honey, butter, Frank's RedHot, lemon juice, pickled jalapeño brine, and smoky mezcal. You can make this easy chicken dinner in the oven, under the broiler, or out on the BBQ grill or smoker. What’s your favorite hot sauce to use in glazes and wing sauces? Let us know in the comments below! Ingredients For the chicken: 7 mL (1½ tsp) baking soda 5 mL (1 tsp) smoked chipotle pepper ¾ tsp fine salt 5 mL (1 tsp) ground cumin 15 mL (1 Tbsp) chopped hot peppers in oil Enough oil to make a paste 6-8 bone-in, skin-on chicken thighs For the sauce: 75 mL (1/3 cup) honey 75 mL (1/3 cup) hot sauce 60 mL (¼ cup) butter Juice of 1 lemon 7 mL (1½ tsp) vinegar (Or jalapeño pickle brine) 7 mL (1½ tsp) cornstarch 125 mL (½ cup) mezcal (or tequila) Method: Preheat oven to 230ºC (450ºF). Whisk together the baking soda, chipotle, salt, cumin, chopped chillies and oil until combined. Coat the chicken thighs all over with the baking soda mixture. Transfer the thighs to a baking sheet and roast until fully cooked. In a pan over medium-low heat, heat the honey. Add the hot sauce and butter and cook, stirring, until the butter is melted. Whisk together the lemon juice, vinegar and cornstarch to create a slurry; then whisk into the honey mixture. Whisk in the mezcal and continue cooking, stirring occasionally, until the sauce thickens. Remove the chicken from the oven and fully coat in the sauce. Place the chicken back into the oven and continue to cook until the sauce creates a nice sticky glaze. **mL is a VOLUME measurement and cannot be weighed. ⏱️ Video Chapters: 0:00 - Welcome & Recipe Inspiration 0:54 - Seasoning & Secret Ingredient for Crispy Skin 2:48 - Coating & Oven Roasting the Chicken 3:49 - Making the Honey Butter Hot Sauce 5:23 - Thickening the Glaze 7:15 - Choosing the Right Mezcal (The Flavor Test) 11:58 - Glazing & Finishing the Chicken Thighs 13:30 - Taste Test & Recipe Variations 🔔 Connect with Glen & Friends Cooking: Don't forget to Subscribe and hit the bell icon so you never miss a new kitchen experiment, cocktail recipe, or comfort food classic! Share this video with a fellow foodie who loves sweet & spicy glazed chicken. #GlenAndFriends #ChickenRecipes #HoneyMezcalChicken #EasyDinner #CrispyChickenThighs #BBQChicken #CookingTutorial Welcome to Glen And Friends Cooking! Join us in the kitchen as we explore the world of food through approachable recipes, culinary history, and great flavours. Whether you're looking for a modern weeknight dinner or a deep dive into the "Old Cookbook Show," we bring a unique perspective to every dish. What you’ll find on this channel: The Old Cookbook Show: We step back in time to test historical recipes—from 1920s Arkansas Stew to vintage gingerbread—discovering forgotten secrets and seeing how they hold up today. Modern Comfort Food & Baking: Master everything from Cajun-inspired shrimp pasta and savory pork chops to decadent desserts like rye chocolate chunk cookies and homemade biscuits. Practical Cooking Tips: We break down techniques and ingredients to help you become a more confident and creative home cook. A Community of Food Lovers: At Glen And Friends, cooking is more than just a recipe; it’s about the stories, the history, and the joy of sharing a meal with friends. If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Today on Glen And Friends Cooking, we’re baking a rich, decadent Chocolate Brandy Date Cake with a warm boozy brandy syrup. Inspired by a dessert Glen discovered at a restaurant and tracked down to a 2018 Châtelaine magazine recipe, this cake is forgiving, deeply flavorful, and easy to adapt with pantry staples. Glen walks you through the step-by-step process of infusing dates in brandy, building a rich cocoa batter with cultured dairy (plain yogurt), making smart substitutions (butter vs. oil, chocolate chunks & chips), and finishing it with an easy brandy glaze. Chapters / Timestamps: 0:00 - Welcome Back & Kitchen Catch-Up 0:40 - The Story Behind the Recipe (Châtelaine Magazine) 1:25 - Soaking Dates in Brandy & Spirit Options 2:52 - Whisking the Dry Ingredients 3:35 - Cultured Dairy: Why Yogurt & Acidity Matter 5:05 - Prepping the Wet Ingredients & Dates 6:53 - Egg Yolks & Mixing the Batter 9:26 - Folding in Flour & Mixed Chocolates 10:52 - Pan Prep, Assembling & Baking at 325°F 12:13 - Making the Brandy Sugar Syrup 15:07 - Glen & Jules Taste Test & Review 19:41 - Kitchen Apron & Wrap Up Recipe Overview & Key Ingredients: - Dried dates (or prunes) soaked in brandy, cognac, or dark rum - All-purpose flour, cocoa powder, baking soda, baking powder, and salt - Cultured dairy (plain yogurt, sour cream, or buttermilk) - Melted butter (or neutral oil) - Granulated sugar, brown sugar, and molasses - Whole egg - Mixed chopped chocolate / chocolate chips - Simple Brandy Glaze: Water, sugar, reserved soaking liquid, and brandy Subscribe to Glen And Friends Cooking for more classic recipes, vintage cookbooks, and kitchen experiments: https://www.youtube.com/@glenandfriends?sub_confirmation=1 #GlenAndFriendsCooking #ChocolateCake #Baking #Recipe #Dessert Cake Ingredients 310 mL (1 1/4 cups) pitted dates 75 mL (1/3 cup) Brandy or Armagnac or Cognac (or whisky, dark rum) 250 mL (1 cup) all-purpose flour 30 mL (2 Tbsp) unsweetened cocoa powder 2 mL (½ tsp) baking powder 2 mL (½ tsp) baking soda Pinch salt 60 mL (¼ cup) plain yogourt, or sour cream, or buttermilk, or kefir 60 mL (¼ cup) oil or melted butter 1 egg 30 mL (2 Tbsp) white sugar 60 mL (¼ cup) brown sugar 30 mL (2 Tbsp) molasses 250 mL (1 cup) chopped chocolate, or choc chips Sauce Ingredients: 60 mL (¼ cup) water 60 mL (¼ cup) granulated sugar 30 mL (2 Tbsp) Brandy or Armagnac or Cognac (or whisky, dark rum) reserved date soaking liquid **mL is a VOLUME measurement, you can't weigh it on a scale. Method: Preheat oven to 160ºC (325ºF). Butter or oil an 8" × 8" baking dish. Heat 1/2 cup dates with 1/3 cup Brandy in a small saucepan over medium until warm. Remove from heat, and allow to soak and soften; then drain the dates and reserve the liquid. Whisk together flour, cocoa powder, baking powder, baking soda and salt in a bowl. Process remaining 3/4 cup dates with yogourt and melted butter in a food processor until it's a light paste. Transfer into a large bowl and whisk in egg, sugars and molasses. Stir in flour mixture until no streaks remain, then stir in chocolate. Transfer mixture to prepared baking dish, and scatter soaked dates on top. Bake until a skewer inserted into the centre of cake comes out barely clean, 35 to 45 minutes. Meanwhile make sauce by combining water with 1/3 cup sugar in a small saucepan over medium heat. Stir until sugar has dissolved, then stir in 2 Tbsp Brandy and reserved soaking liquid from dates. After cake is baked; you can either treat it like a Poke cake and poke the cake and pour sauce over it while still hot, or reserve the sauce and allow your guests to pour sauce over at service. If you enjoy the videos we make; buy us a cup of tea: https://ko-fi.com/glenandfriendscooking More info about Hope Air: https://hopeair.ca/ 2026 Hope Air Donation: http://www.hopeair.ca/glen Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

What do you do when your dinner plans fall through at the grocery store? You pivot! Today in the Glen And Friends kitchen, I'm showing you how to turn a last-minute change into a delicious, flexible Ground Beef and Grits Casserole—which Julie and I ended up calling an "Inverted Tamale Pie." I started with a pound of ground beef (strangely, New Zealand beef was half the price of Canadian beef here!) and layered it over creamy, cheesy white hominy grits with a kick of pickled jalapeños. This recipe is all about using what you have in the fridge—like those leftover mushrooms and peppers from pizza night—and not being afraid to change the plan. Whether you call it a casserole, an inverted shepherd’s pie, or a tamale pie, this is a hearty, budget-friendly meal that’s easy to make your own. Ingredients & Method: The Base: White hominy grits cooked with milk, water, and salt. Fold in sharp old cheddar and pickled jalapeños. The Meat Layer: Browned ground beef seasoned with taco spices, onions, celery, bell peppers, mushrooms, and Rotel tomatoes with green chilies. The Bake: Layer the meat over the grits, top with more cheese, and bake at 350°F for about 30 minutes. In this video: 00:00 The shopping pivot: No chicken! 01:05 The New Zealand beef mystery 01:53 Making the cheesy grits base 03:03 Browning the beef and "fridge clean-out" veggies 05:31 Adding the Tex-Mex flavours (Rotel & Chilies) 07:10 Layering the casserole 08:30 Taste test with Julie 10:00 A question for our New Zealand friends! 11:30 Why 25% of you stay until the end (Thank you!) If you enjoyed this flexible cooking approach, please consider subscribing and sharing the video! #Cooking #Recipe #GroundBeef #Casserole #Grits #GlenAndFriends #BudgetMeals #DinnerIdeas Ground Beef And Grits Casserole Ingredients: Grits: 250 mL (1 cup) hominy grits 250 mL (1 cup) water 500 mL (2 cups) milk Pinch salt Handful chopped pickled jalapeños Handful grated cheese (cook according to package instructions) 500g (1 lb) ground beef 30 mL (2 Tbsp) Taco / Tex Mex seasoning 500 mL (2 cups) chopped mushrooms 1 large onion, chopped 1 hot pepper, chopped 1 bell pepper, chopped 2 stalks celery, chopped Salt to taste 2 - 284 mL cans RoTel tomatoes 1 - 113 mL can chopped Hatch chillies Handful grated cheese Method: Preheat oven to 180ºC (350ºF). Cook the Grits / polenta / cornmeal according to package directions, with the addition of jalapeños and cheese at the end. In a large frying pan, brown the ground beef, and then add the seasoning, mushrooms, onion, peppers, celery, and salt. Cook until the onions are translucent. Then stir in the Rotel, and Hatch chillies. Continue cooking for 15 minutes or so. Transfer the grits to a 9x9 baking dish, and make an even layer. Pour over the meat mixture and sprinkle cheese on top. Place in the oven and bake for 30 minutes. Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel to get access to perks: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

Looking for a delicious and budget-friendly weeknight meal? In this episode, Glen shows you how to make a hearty Chicken and Wild Rice Casserole that’s perfect for busy nights or cleaning out the fridge. After passing on a $67/kilo steak at the grocery store, Glen proves that simple ingredients like chicken thighs, wild rice, and mushrooms can create a restaurant-quality dinner at home. This one-pot recipe is incredibly flexible—you can swap the chicken for pork chops, use any greens you have on hand (like peas or broccoli), and even substitute different types of rice. Glen walks you through the steps of browning the chicken to get that perfectly crispy skin, toasting the rice for extra flavour, and finishing it all in the oven for a moist and tender result. What’s inside this recipe: Juicy pan-seared chicken thighs Nutty wild rice and fluffy basmati rice Sautéed mushrooms and onions Sweet peas and fresh thyme Savoury chicken stock for a rich finish Whether you’re cooking for the family or looking for a great meal-prep option, this chicken casserole is a winner. #ChickenRecipe #WildRice #EasyDinner #WeeknightMeals #CookingOnABudget #OnePotMeal #GlenAndFriendsCooking #CasseroleRecipe #ChickenThighs Chicken Wild Rice Casserole Ingredients: 125 mL (½ cup) wild rice 6 bone in skin on chicken thighs Salt and pepper Olive oil for frying 3-5 shallots, halved (or 1 onion diced) 1 stalk celery, chopped (optional) 1 small carrot, chopped (optional) 350g (12 ounces) mushrooms, quartered 2 cloves garlic, minced (optional) 250 mL (1 cup) long grain rice - basmati 5 mL (1 tsp) dried thyme 625 mL (2½ cups) chicken broth Method: Preheat oven to 180ºC (350ºF) Place wild rice in a heat proof bowl and cover with hot water. Season the chicken on both sides with salt and pepper. Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil. Transfer browned chicken to a plate. In the same pan; sauté the celery, carrot, shallot, and mushrooms until translucent. Stir in the basmati, and drained wild rice. Stir in the thyme, and continue to cook for 2-3 minutes. Stir in the chicken stock and bring to a boil. Return the chicken to the pan, skin side up and then transfer uncovered to oven. Bake for 35 - 40 minutes or until chicken is cooked through. 00:00 - Why I’m not cooking a $67 steak tonight 00:33 - How to prep and soak wild rice 00:54 - Choosing budget-friendly chicken vs. pork 01:38 - Searing chicken thighs for crispy skin 02:59 - Sautéing mushrooms and onions (fridge clean-out) 03:52 - Toasting basmati rice with wild rice 04:41 - Adding chicken stock, thyme, and peas 05:18 - Baking the casserole (temperature and time) 05:55 - The final result: Taste test and tips 07:56 - Substitutes for wild rice and mushrooms Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING Buy us a cup of tea: https://ko-fi.com/glenandfriendscooking Help us out with a PayPal donation: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Join this channel to get access to perks: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar

In this episode of Glen And Friends Cooking, we’re taking a budget-friendly grocery store find—a pork rib roast—and turning it into a gourmet, smoky feast. We found this roast on a massive markdown and couldn’t resist showing you how to maximize flavor using a Harissa spice rub and a low-and-slow smoking technique. What You’ll Learn in This Video: The Harissa Rub: We break down the aromatic blend of chili flakes, cumin, coriander, caraway, spearmint, salt, and dry garlic that gives this pork its incredible crust. Pellet Smoker Basics: Learn the ideal temperature range (230°F - 250°F) for getting that deep, smoky profile. Internal Temperatures & Safety: We discuss the different temperature recommendations for the US and Canada (145°F vs. 155°F) and why understanding "carryover cooking" is the key to a juicy roast. The Cooler Rest: See why wrapping the roast in paper and letting it rest in a cooler for 30–45 minutes is a game-changer for moisture. Ingredients & Tools: Pork Rib Roast (Pork Loin) Harissa Spice Mix (Chili flakes, cumin, coriander, caraway, spearmint, salt, dry garlic) Pellet Smoker Temperature Probe Butcher paper (for wrapping) Whether you're looking for a new way to use your pellet grill or want to master the art of the pork roast, this "low and slow" method delivers a tender, moist, and spicy result that lasts for days of meals. If you enjoyed this recipe, don't forget to like and subscribe for more kitchen experiments and grocery store deals! #GlenAndFriendsCooking #PorkRoast #SmokedPork #Harissa #PelletSmoker #BBQRecipes #CookingOnABudget #LowAndSlow Harissa Style Spice Blend 1 Tbsp coarse salt 1 Tbsp Red Chili Flakes 1 Tbsp smoked paprika 1 Tbsp coriander seeds, ground 1 Tbsp caraway seeds, ground 1 Tbsp cumin seeds, ground 1 tsp garlic powder 1 tsp sumac 1 tsp ground spearmint leaves ¼ tsp cayenne pepper Coat the pork rib roast generously with Harissa spice mix. Let the roast sit at room temperature for about an hour. Preheat your pellet smoker to between 230°F and 250°F. Place the roast on the smoker with a temperature probe. Smoke the roast until it reaches your desired internal temperature (145°F-160°F, depending on your preference and country's guidelines). Wrap the roast in paper and let it rest in an insulated box for 30-45 minutes to allow carryover cooking. Slice and enjoy the juicy, flavourful pork rib roast! 0:00 welcome 0:15 coating with spice rub 0:45 our cooking plan 1:15 out to the smoker 1:35 what temperature is done? 3:02 wrap it up 3:45 taste test 5:43 Chicken really wants some pork Here is the link to our Apron: https://searchandrescuedenim.com/products/s-r-x-glen-friends-chef-apron?country=IO&variant=50865649877152 https://searchandrescuedenim.com/GLENANDFRIENDSCOOKING Discount code to be used at checkout: GLENANDFRIENDSCOOKING The pricing on the apron website is Canadian $ - the currency transfer to American makes the price of the apron around $72 USD. If you use the discount code the price comes down to $60 USD. Join this channel to get access to perks: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join PayPal donate is a great way to help support this channel so we can continue to make the content you love: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=T4FPGUQABAUTE Buy Us a cup of tea on Ko-Fi: https://ko-fi.com/glenandfriendscooking This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel: https://www.youtube.com/glenshangar