I’m a sucker for classic rock and long time fan of Q107 – needless to say, when John Derringer (host of Q107’s Derringer The Morning) agreed to be a guest on “In Char’s Kitchen” this classic rock lover was one giddy gal! 

Leading up to filming, John mentioned – actually, his exact words were: “I’m a very, very simple eater. The definition of meat and potatoes.” John also warned me he does very little cooking at home. So, I came up with two simple to prepare recipes (for those “non-cooks”) yet still have an In-Char’s-Kitchen-meat-and-potato flare.                       

Doable Derringer Sandwich (aka: Chars’s Ultimate Veggie Loaded Supper Sandwich)

A cottage loaf is commonly used to make “party spinach dip”. This loaded sandwich is a perfect way to use up any leftover meat/veggies/cheese you may have in your refrigerator. Because this sandwich only requires assembly – it’s perfect for non-cooks (like my pal John) to prepare with ease.          

1 large (450 g – approx.) pumpernickel or sourdough cottage loaf

1/3 cup (75 mL) mayonnaise + 3 tbsp (45 mL) Dijon mustard

2 cups (500 mL) lightly packed baby spinach leaves or mixed greens of choice

½ lb (250 g) thinly sliced deli style roast beef

1 cup (250 mL) grated aged cheddar cheese

½ cup (125 mL) thinly sliced cucumber

½ cup (125 mL) grated carrot

1 small red pepper, seeded and thinly sliced

Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl (leaving about ¾ -inch of bread inside the crust). Stir together mayonnaise and mustard and spread evenly inside bread bowl and inside the cap. Place spinach on bottom of bread bowl and layer with: meat, cheese, cucumber, carrot and red pepper. Place cap back on sandwich and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. To serve: remove plastic wrap and cut into 8 wedges.   

Roasted Potato Salad 

4 lbs. Russet potatoes, well washed and cut in 1-inch (2.5 cm) cubes

1 tbsp (15 mL) vegetable oil

1/2 tsp (2 mL) salt and pepper


1/3 cup (75 mL) mayonnaise

3 tbsp (45 mL) Dijon mustard

2 cloves minced garlic *or to taste*

zest and juice of one lemon

1 cup (250 mL) lightly packed torn basil leaves

Small handful of Muskoka Four Season Greens, pea shoots

Pre-heat oven to 400 F (200 C). Line a large baking sheet (or two small baking sheets) with parchment paper. In a large bowl, toss potatoes with oil, salt and pepper. Spread evenly on baking sheet(s). Place in centre of pre-heated oven for about 1 hour, tossing every 20 minutes – until evenly golden. Remove from oven and cool slightly. Stir together mayonnaise, mustard, garlic and lemon zest and juice. Toss dressing with with potatoes and basil. Place salad in a large serving bowl and garnish with Muskoka Four Season Greens. Serves 6 as a side dish. 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime OttawaCTV Morning Live OttawaCHCH Morning LiveBreakfast Television What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb