The entire family is home for the holidays, so it is quite busy here as a family of 5. Kids are in and out from playing in the snow and we are just trying to tidy up and get back to normal.
I've been struggling to find new recipes to try. We usually BBQ year round but since we've moved, the BBQ doesn't seem to work. So I'm on the search for baked recipes. With thawed chicken in the fridge, I set out to try a quick and simple recipe. And this recipe did not disappoint. Everyone loved this recipe and it was gobbled up quite quickly.
As I'm trying to start a fresh new me, I will be searching for a lightened up version of this recipe. In the meantime, it won't stop me from making this recipe again!
I made fun rice for a side along with some corn. Vegetable prices out here at the moment are crazy. Looking forward spring so that I can plant a garden. We've lived in a climate that doesn't do well with gardens for the past 5 years, so I'm very excited to plan this.
Ok, on to the recipe!
Parmesan Crusted Chicken breasts
source: www.hellmanns.ca
Ingredients
1/2 cup Hellmann's Real Mayonnaise
1/4 cup grated parmesan
4 boneless, skinless chicken breast halves
4 tsp seasoned dry breadcrumbs
Preheat your oven to 425F. Line a baking sheet with aluminium foil and spray with non stick spray.
Mix mayo and cheese in a bowl. Set aside.
Place chicken breasts in baking sheet. Spoon mayo mix onto chicken breasts and spread. Ensure it is spilt evenly. Sprinkle 1 tsp of breadcrumbs over each chicken breast.
Bake in the oven for 20 mins or until the chicken is cooked.
And that's it!! So simple, tasty, and juicy. My husband asked that I make it again tonight, it was that good. (photo to come)
** I am not associated with Hellmann's nor did I receive any compensation. This is simply my opinion on the recipe. **
31 December 2015
13 December 2014
Over 1 year already?!
I can't believe that it has been over a year since I last posted something. With my youngest now over a year and our schedule only getting busier, I have to fit a post in here and there. I don't have as much free time as I did as now I have drop offs and pick ups at 2 different schools and a littlest one's nap schedule. And I don't make as many new meals as I'd like but that will be changing. With our busy schedules, I did try a new to me slow cooker recipe lately and it is a must share!!
So keep an eye out for a new post soon!!
Thanks for reading :)
18 November 2013
Menu planning and an everyday vinaigrette recipe
We have fallen off the menu planning wagon (and by we, I mean me) and desperately need to get back on. So here is my attempt at getting back into it:
Monday - Steaks, potatoes, carrots or broccoli
Tuesday - Ham, mashed potatoes, and salad
Wednesday - Homemade pizza with various toppings (recipe for pizza dough to come)
Thursday - hamburgers or hamburger steak (haven't decided)
Friday - leftovers (family swim night)
Saturday - pork tenderloin
Sunday - something roasted (beef, pork or chicken!)
No chicken on the menu this week as it hasn't been on sale for quite some time out here and we are trying to live by the sales these days. I'm hoping that chicken will fall on sale this coming Thursday. If it does, then our menu plan may change slightly.
I haven't been feeling up to cooking too much lately and relying on some tried and true recipes (that I've already posted) for suppers. I've also been adjusting to having kids in school and running around doing drop offs and pick ups. And I really need to get on top of that because in not too long, there will be another little body to take care of!! So on top of menu planning and sorting out our schedules, I want to start getting some freezer meals sorted so that we have meals ready to go come December.
We have been on a wonderful salad kick at our house for the longest time. I'm not sure if it's the salad that we love or it's the salad dressing that's doing it. Well, I already know that for my hubby, it's the salad dressing. I know this because he will use anything to sop up the leftover dressing from his plate and he has been known to actually tilt his plate and slurp up the rest!!
It's another family recipe from my husband's aunt. And I share it often when I bring salad to a pot luck. It's such a great recipe and very versatile, you can adjust it to your tastes very easily.
Tante H's Everyday Vinaigrette
source: Tante H.
1-2 cloves of garlic, minced
1 tsp - 1 tbsp of dijon mustard (I start off with 1 tsp and then increase depending on my mood)
1/3 cup olive oil or canola oil
lemon juice from between 1 - 1 1/2 lemons
2 -3 tbsp olive juice
chopped fresh parsley, to taste
fresh ground black pepper, to taste
Using a measuring cup, measure out the oil. Add the fresh lemon juice to the oil in the measuring cup and add enough juice so that the total liquid measure reaches 1/2 cup. You can definitely use more or less lemon juice depending on your taste, but that's what works for us. I continue to use my measuring cup as my "bowl" for the dressing until all items have been added. Next, I add the dijon mustard and try to mix it in using a fork. Then I add the rest of the ingredients (olive juice, garlic, parsley and pepper) and pour it into a dressing bottle or mason jar, whichever is closer at hand. I shake it up one last time and put it in the fridge until ready to use. It should last about 5 days.
In our house, I always make a double batch because my hubby likes to use it also as a bread dipper.
Enjoy!
Happy cooking!
Monday - Steaks, potatoes, carrots or broccoli
Tuesday - Ham, mashed potatoes, and salad
Wednesday - Homemade pizza with various toppings (recipe for pizza dough to come)
Thursday - hamburgers or hamburger steak (haven't decided)
Friday - leftovers (family swim night)
Saturday - pork tenderloin
Sunday - something roasted (beef, pork or chicken!)
No chicken on the menu this week as it hasn't been on sale for quite some time out here and we are trying to live by the sales these days. I'm hoping that chicken will fall on sale this coming Thursday. If it does, then our menu plan may change slightly.
I haven't been feeling up to cooking too much lately and relying on some tried and true recipes (that I've already posted) for suppers. I've also been adjusting to having kids in school and running around doing drop offs and pick ups. And I really need to get on top of that because in not too long, there will be another little body to take care of!! So on top of menu planning and sorting out our schedules, I want to start getting some freezer meals sorted so that we have meals ready to go come December.
We have been on a wonderful salad kick at our house for the longest time. I'm not sure if it's the salad that we love or it's the salad dressing that's doing it. Well, I already know that for my hubby, it's the salad dressing. I know this because he will use anything to sop up the leftover dressing from his plate and he has been known to actually tilt his plate and slurp up the rest!!
It's another family recipe from my husband's aunt. And I share it often when I bring salad to a pot luck. It's such a great recipe and very versatile, you can adjust it to your tastes very easily.
Tante H's Everyday Vinaigrette
source: Tante H.
1-2 cloves of garlic, minced
1 tsp - 1 tbsp of dijon mustard (I start off with 1 tsp and then increase depending on my mood)
1/3 cup olive oil or canola oil
lemon juice from between 1 - 1 1/2 lemons
2 -3 tbsp olive juice
chopped fresh parsley, to taste
fresh ground black pepper, to taste
Using a measuring cup, measure out the oil. Add the fresh lemon juice to the oil in the measuring cup and add enough juice so that the total liquid measure reaches 1/2 cup. You can definitely use more or less lemon juice depending on your taste, but that's what works for us. I continue to use my measuring cup as my "bowl" for the dressing until all items have been added. Next, I add the dijon mustard and try to mix it in using a fork. Then I add the rest of the ingredients (olive juice, garlic, parsley and pepper) and pour it into a dressing bottle or mason jar, whichever is closer at hand. I shake it up one last time and put it in the fridge until ready to use. It should last about 5 days.
In our house, I always make a double batch because my hubby likes to use it also as a bread dipper.
Enjoy!
Happy cooking!
20 April 2013
Chocolate Banana Muffins
I'm very lucky that I know a lot of people IRL who love to bake and who also love to share recipes. This recipe comes from one of these wonderful friends, M. She posted a picture of these bad boys on FB and they looked so yummy, I had to try them. They were a huge hit in this house and when I plugged the ingredients in to find out the nutrition value, I loved that they were approx 190 calories each!
They were moist and delicious. My hubby has asked that I make them on a weekly basis lol. Again, thanks to M., I made a double batch and there are a bunch in the freezer. You need to make these!!
Chocolate Banana Muffins with Chocolate Chips
source: sallysbakingaddiction.com
Ingredients
3 large very ripe bananas, mashed with no large lumps
2/3 cup sugar
1 large egg
1/3 cup unsweetened apple sauce
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips, plus a few more to top your muffins
Preheat your oven to 375F. Line the muffin pan with baking cups.
If you haven't done so already, mash your bananas in a large bowl using a fork. Be sure to mash them well, there shouldn't be any big lumps remaining. Now stir in the sugar, egg and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet mixture. It's very important to sift it in, this will ensure that there are no cocoa powder lumps. Lightly mix together. Fold in the chocolate chips, do not overmix. But don't worry, the mixture will be a little lumpy/chunky.
Fill the 12 baking cups to the top and bake for 18 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let them cool in the muffin pan for about 3 minutes before transferring them to a rack to cool completely.
You can keep your muffins in an airtight container on the counter for up to 5 days (if they last that long) or put them in the freezer. When ready to eat them, I just take how many I need out and let them thaw or I pop them in the microwave for about 8-10 seconds.
Happy Baking!
They were moist and delicious. My hubby has asked that I make them on a weekly basis lol. Again, thanks to M., I made a double batch and there are a bunch in the freezer. You need to make these!!
Chocolate Banana Muffins with Chocolate Chips
source: sallysbakingaddiction.com
Ingredients
3 large very ripe bananas, mashed with no large lumps
2/3 cup sugar
1 large egg
1/3 cup unsweetened apple sauce
1/2 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup cocoa powder, unsweetened
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips, plus a few more to top your muffins
Preheat your oven to 375F. Line the muffin pan with baking cups.
If you haven't done so already, mash your bananas in a large bowl using a fork. Be sure to mash them well, there shouldn't be any big lumps remaining. Now stir in the sugar, egg and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet mixture. It's very important to sift it in, this will ensure that there are no cocoa powder lumps. Lightly mix together. Fold in the chocolate chips, do not overmix. But don't worry, the mixture will be a little lumpy/chunky.
Fill the 12 baking cups to the top and bake for 18 to 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let them cool in the muffin pan for about 3 minutes before transferring them to a rack to cool completely.
You can keep your muffins in an airtight container on the counter for up to 5 days (if they last that long) or put them in the freezer. When ready to eat them, I just take how many I need out and let them thaw or I pop them in the microwave for about 8-10 seconds.
Happy Baking!
8 April 2013
Lemon Poke Cake with Lemon Pudding Whip Cream Icing
My husband loves anything lemon and I do mean anything. When I saw this recipe in the latest Kraft magazine, I had to make it. I didn't realize how much of an impression it made until I was shopping and bought the ingredients necessary without fully knowing why ha ha. It was my mother in law who pointed the recipe out to me again and it was decided. The perfect birthday cake for my hubby!
It's a very simple recipe with many options for substitutions. I opted for strawberries on top because who can resist the lemon/strawberry combination? No one I know lol.
There were no complaints from those that devoured this cake and it was super simple to make.
Happy birthday Hubby!! I know you enjoyed the cake!!
Lemon Poke Cake with Lemon Pudding Whip Cream Icing
Source: http://www.kraftcanada.com
Ingredients
2 - 9in white cake rounds, cooled
2 cups boiling water
2 packages Jell-o lemon jelly powder (85g each)
1 package Jell-o lemon flavored instant pudding (4 serving size)
1 cup cold milk
3 cups thawed Cool Whip topping
Put your completely cooled cake layers into 2 clean 9in round cake pans. It will make it easier and cleaner when adding the jelly. Pierce the cakes at 1/2 inch intervals with a large fork.
In a bowl, add the boiling water to the jelly powders and stir for 2 minutes until completely dissolved. Carefully pour over the cakes and refrigerate for 3 hours.
Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes. Stir in the cool whip. Before adding the "icing", you need to un-mold the cakes. To un-mold the cakes, simply dip the bottom of the cake pan in warm water for about 10 sec, quickly dry the pan and then un-mold it. I placed my bottom cake on a plate and then put a layer of whip cream icing. Now I used 8 inch pans because it was all that I had, so I had to trim my bottom layer to make it flat and then iced it. Now repeat steps to un-mold the second cake and place on top of the bottom layer.
Cover the sides and top with the remaining icing. Refrigerate for 1 hour. Garnish as you like before serving (or before the 1 hour refrigerator time - whatever works best for you).
Happy baking!!!
20 March 2013
Hamburger Steak with Gravy
I love it when food can take me back to my childhood!! And I've always loved when we would have hamburger steaks. It was simple and quick for my Mom and we all loved it.
I wanted to try something with a little more taste and thanks to Pinterest, this wonderful recipe popped up!!
Now the gravy is a little different than the one my Mom used to make, but it's great. My Mom used to make a quick gravy by pouring the leftover tea from the teapot into the pan and deglaze. Voila!!
This one has a little more to it and it tastes great.
Hamburger Steak with Gravy
source: Allrecipes.com
Ingredients
1 lb ground beef
1 egg
1/4 cup breadcrumbs
1/8 tsp ground black pepper
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 tbsp oil (I use canola)
1 cup thinly sliced onions
2 tbsp flour
1 cup beef broth
1 tbsp cooking sherry (in a pinch I used a scant 1/2 tsp of vanilla)
1/2 tsp seasoned salt
Mix together the beef, egg, breadcrumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce. Make 8 balls and then flatten into patties. I make them pretty thin.
Heat up the oil in a large skillet or fry pan. Place onions and patties and cook until patties are nicely browned, approx 4 mins per side. Remove the patties and keep them warm. **Now I had to cook the patties in 2 batches, so on the second batch, I added the onions.
Sprinkle the flour over the onions and drippings in the pan. Stir it all around so that it soaks up the drippings and at the same time you scrape up some of the cooked bits from the bottom of the pan. Gradually stir in the beef broth and sherry. If it needs it, add some seasoned salt. Simmer over medium-low heat for about 5 mins, stirring until thickened.
Turn heat to low, return patties to pan, cover and simmer for approx 15 mins.
My hubby does not like hamburger steak at all. He has different childhood memories of it (sorry MIL). But, when he tried this, his opinion changed. He loves this!! He craves it and asks for it often. Now my kids still aren't huge fans of gravy, but they love the patties. With ketchup of course.
Happy cooking!
I wanted to try something with a little more taste and thanks to Pinterest, this wonderful recipe popped up!!
Now the gravy is a little different than the one my Mom used to make, but it's great. My Mom used to make a quick gravy by pouring the leftover tea from the teapot into the pan and deglaze. Voila!!
This one has a little more to it and it tastes great.
Hamburger Steak with Gravy
source: Allrecipes.com
Ingredients
1 lb ground beef
1 egg
1/4 cup breadcrumbs
1/8 tsp ground black pepper
1/2 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Worcestershire sauce
1 tbsp oil (I use canola)
1 cup thinly sliced onions
2 tbsp flour
1 cup beef broth
1 tbsp cooking sherry (in a pinch I used a scant 1/2 tsp of vanilla)
1/2 tsp seasoned salt
Mix together the beef, egg, breadcrumbs, pepper, salt, onion powder, garlic powder and Worcestershire sauce. Make 8 balls and then flatten into patties. I make them pretty thin.
Heat up the oil in a large skillet or fry pan. Place onions and patties and cook until patties are nicely browned, approx 4 mins per side. Remove the patties and keep them warm. **Now I had to cook the patties in 2 batches, so on the second batch, I added the onions.
Sprinkle the flour over the onions and drippings in the pan. Stir it all around so that it soaks up the drippings and at the same time you scrape up some of the cooked bits from the bottom of the pan. Gradually stir in the beef broth and sherry. If it needs it, add some seasoned salt. Simmer over medium-low heat for about 5 mins, stirring until thickened.
Turn heat to low, return patties to pan, cover and simmer for approx 15 mins.
My hubby does not like hamburger steak at all. He has different childhood memories of it (sorry MIL). But, when he tried this, his opinion changed. He loves this!! He craves it and asks for it often. Now my kids still aren't huge fans of gravy, but they love the patties. With ketchup of course.
Happy cooking!
14 January 2013
Quinoa Greek Salad
I copied out this recipe at a coffee group potluck because it was that good. I had never really tried quinoa before I had this salad because I was afraid of it. I know that sounds ridiculous but I was afraid I wouldn't like it. And I hate when I don't like a food. But L. brought in this gorgeous looking salad and when she said it was made with quinoa, I knew this was my chance. I couldn't stop eating it. It was so fresh and light. A really beautiful summer salad. Oddly enough, I didn't make it again until this past week. It makes a large dish and I'm the only one who eats it.
I have decided to eat better this year, so it was the perfect thing to make. It was suggested to me years ago by a doctor to remove carbs from 1 meal a day. Pretty simple but for whatever reason, I don't always. It's more about convenience and not making more than 1 meal. But now I'm making more of an effort.
Quinoa Greek Salad
source: my friend L.
Ingredients
2 cups chicken stock
1 cup quinoa
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 diced English cucumber
1/4 cup chopped green onion
1/4 cup sliced black olives
1/4 cup diced red onion
2/3 cup feta cheese, crumbled
1 1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
2 tbsp olive oil
1 to 2 garlic cloves, finely minced
1/3 cup fresh basil or parsley, chopped
1 tsp dried oregano
pinch pepper
Bring the stock to a boil and stir in the quinoa. Reduce heat to medium-low, cover and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Transfer to a large serving dish and set aside to cool.
Once cool, add the veggies and feta.
For the dressing: Whisk the lemon zest and juice, oil, garlic, basil/parsley, oregano and pepper in a bowl.
You can make the dressing while the quinoa is cooking.
Pour the dressing over the quinoa mixture and toss.
Garnish with fresh basil or parsley if you like.
This makes a lot of salad, perfect for a pot luck.
Happy cooking!
Quinoa Greek Salad
source: my friend L.
Ingredients
2 cups chicken stock
1 cup quinoa
1/2 cup diced red pepper
1/2 cup diced green pepper
1/2 diced English cucumber
1/4 cup chopped green onion
1/4 cup sliced black olives
1/4 cup diced red onion
2/3 cup feta cheese, crumbled
1 1/2 tsp grated lemon zest
1/4 cup fresh lemon juice
2 tbsp olive oil
1 to 2 garlic cloves, finely minced
1/3 cup fresh basil or parsley, chopped
1 tsp dried oregano
pinch pepper
Bring the stock to a boil and stir in the quinoa. Reduce heat to medium-low, cover and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Transfer to a large serving dish and set aside to cool.
Once cool, add the veggies and feta.
For the dressing: Whisk the lemon zest and juice, oil, garlic, basil/parsley, oregano and pepper in a bowl.
You can make the dressing while the quinoa is cooking.
Pour the dressing over the quinoa mixture and toss.
Garnish with fresh basil or parsley if you like.
This makes a lot of salad, perfect for a pot luck.
Happy cooking!
2 January 2013
Super fantastic flour tortillas
We are big fans of the tortilla in our house. We LOVE them. I can put pretty much anything into a tortilla and hand it to my kids. So I've tried my share of tortillas and had a tough time finding one that wouldn't rip or fall apart. That's when a fellow foodie (who is also a great friend) shared her family's tortilla recipe on her blog. I had tried a low fat recipe about a week before I tried hers and it was OK, but of course, still cracked when folded. So I had high hopes for this recipe. And it delivered. Big time!!!!
It's a little work, but definitely worth it. They taste fantastic. I hate when I don't have time to make them and have to go back to packaged tortillas, they are that good. I haven't tried freezing them yet as we eat them once they are made. But I will get to it soon. Planning some freezer days coming up.
Try this recipe as soon as you can. Let me know if you love it as much as I do!
Easy Flour Tortillas
source: http://frenchpressing.wordpress.com
Makes approx. 9 tortillas
Ingredients
2 cups all purpose flour
1/2 tsp baking powder
1 tsp salt
1/4 cup vegetable shortening
1/2 cup warm water
Put the flour into a mixing bowl and cut in the shortening with a pastry blender or 2 knives until it resembles small peas.
Add enough water so that the dough starts to come together. You may not need all the water or you may need more - depends on your flour.
Turn the dough onto a floured surface and knead a few times until smooth.
Make about 9 balls and brush with some melted shortening. Let rest, covered, for 20 mins.
Roll out the balls one at a time and cook in a frying pan over medium heat. Keep a close eye on your tortilla, once you see some air pockets and a little golden colour, flip to cook the other side. Be sure to check for colouring again and then remove from pan.
I like to keep the tortillas warm, so I place them in a clean tea towel while I roll and cook each one.
Happy cooking!!
It's a little work, but definitely worth it. They taste fantastic. I hate when I don't have time to make them and have to go back to packaged tortillas, they are that good. I haven't tried freezing them yet as we eat them once they are made. But I will get to it soon. Planning some freezer days coming up.
Try this recipe as soon as you can. Let me know if you love it as much as I do!
Easy Flour Tortillas
source: http://frenchpressing.wordpress.com
Makes approx. 9 tortillas
Ingredients
2 cups all purpose flour
1/2 tsp baking powder
1 tsp salt
1/4 cup vegetable shortening
1/2 cup warm water
Put the flour into a mixing bowl and cut in the shortening with a pastry blender or 2 knives until it resembles small peas.
Add enough water so that the dough starts to come together. You may not need all the water or you may need more - depends on your flour.
Turn the dough onto a floured surface and knead a few times until smooth.
Make about 9 balls and brush with some melted shortening. Let rest, covered, for 20 mins.
Roll out the balls one at a time and cook in a frying pan over medium heat. Keep a close eye on your tortilla, once you see some air pockets and a little golden colour, flip to cook the other side. Be sure to check for colouring again and then remove from pan.
I like to keep the tortillas warm, so I place them in a clean tea towel while I roll and cook each one.
Happy cooking!!
15 October 2012
Menu Plan for the week of Oct. 15, 2012
I feel like I've been in a rut for a while and had planned on trying 2 new recipes last week. Well, missing ingredients and busy kiddies changed that plan. I stuck to the plan pretty well but didn't make everything I wanted to. So I'm going to try again!! I'm also trying to get some baking in but I blink and it's night time. I really don't know where the time goes.
Monday - leftover spaghetti and meatballs
Tuesday - Baked Chicken Penne (recipe will come, I promise!)
Wednesday - Pizza
Thursday - leftovers
Friday - salmon, broccoli and rice
Saturday - pork chop bake (looking for a recipe!)
Sunday - BBQ (depending on coming sales)
Monday - leftover spaghetti and meatballs
Tuesday - Baked Chicken Penne (recipe will come, I promise!)
Wednesday - Pizza
Thursday - leftovers
Friday - salmon, broccoli and rice
Saturday - pork chop bake (looking for a recipe!)
Sunday - BBQ (depending on coming sales)
8 October 2012
Menu Plan for the week of October 8, 2012
So here is the menu that we are going to work with this week.
There are a lot of leftovers because it is just the 3 of us so we will be eating quite a bit of them LOL.
Monday - Garlic and Rosemary Pork Roast, with new potatoes and veggies
Tuesday - Ham with potatoes and veggies
Wednesday - Ham, Broccoli and Cheese pouches (using leftover ham) - recipe to come
Thursday - leftovers
Friday - Baked Chicken Penne freezer meal - recipe to come
Saturday - leftovers
Sunday - hamburgers on the BBQ
Have a great week!
There are a lot of leftovers because it is just the 3 of us so we will be eating quite a bit of them LOL.
Monday - Garlic and Rosemary Pork Roast, with new potatoes and veggies
Tuesday - Ham with potatoes and veggies
Wednesday - Ham, Broccoli and Cheese pouches (using leftover ham) - recipe to come
Thursday - leftovers
Friday - Baked Chicken Penne freezer meal - recipe to come
Saturday - leftovers
Sunday - hamburgers on the BBQ
Have a great week!
24 August 2012
Family Reunion Potato Salad
A few years ago, we attended a family reunion for my hubby's grandmother's family. I wasn't sure I wanted to go as my son was only 3-4 months old at the time. But we went and I'm happy we did. It was nice to sit and relax and just chat with everyone. But I really enjoyed the food. And my hubby and I fell in love with the potato salad. It was incredible. We were able to hunt down the potato salad maker and get a "recipe".
I made it the summer of 2010 when we got the recipe but then I forgot it and and forgot all about it!!!
Until about 2 weeks ago. And of course, I couldn't remember the recipe. And I didn't write it down. Then something amazing happened. I heard the recipe. Yup, I really did hear it. My son was playing with my hubby's old cell phone and managed to get into the voice recordings on the phone and played my voice over and over again detailing the recipe. I was so happy!! I've made it 3 times in the last week. It's so simple. The potatoes are the longest process of the whole salad. If garlic and fresh dill are a favorite, then you will love this recipe.
Family Reunion Potato Salad
source: T family
new potatoes
mayonnaise (not salad dressing)
garlic, minced
fresh dill, minced
fresh squeezed lemon juice
salt
Cook your potatoes and cool them.
In a bowl, mix the mayo and garlic together. Then add the dill. Add in the lemon juice and a little bit of salt.
Taste test as you go so that you have a flavour that you are happy with. I tend to use 2 garlic cloves with about 1 1/2-2 cups of mayo. I use the juice from half the lemon to start. and then add a bit more until the mayo thins to the consistency that I like. For the dill, I use about 1 tsp chopped to start. I add more if I feel it needs it. And as for the salt, this is definitely a taste thing. We are a no salt house, so a little goes a very long way for us.
Once you are happy with the taste of the dressing, add it to your cold potatoes. I let it sit for a little bit before the meal but really, you don't have to.
Happy cooking!
I made it the summer of 2010 when we got the recipe but then I forgot it and and forgot all about it!!!
Until about 2 weeks ago. And of course, I couldn't remember the recipe. And I didn't write it down. Then something amazing happened. I heard the recipe. Yup, I really did hear it. My son was playing with my hubby's old cell phone and managed to get into the voice recordings on the phone and played my voice over and over again detailing the recipe. I was so happy!! I've made it 3 times in the last week. It's so simple. The potatoes are the longest process of the whole salad. If garlic and fresh dill are a favorite, then you will love this recipe.
Family Reunion Potato Salad
source: T family
new potatoes
mayonnaise (not salad dressing)
garlic, minced
fresh dill, minced
fresh squeezed lemon juice
salt
Cook your potatoes and cool them.
In a bowl, mix the mayo and garlic together. Then add the dill. Add in the lemon juice and a little bit of salt.
Taste test as you go so that you have a flavour that you are happy with. I tend to use 2 garlic cloves with about 1 1/2-2 cups of mayo. I use the juice from half the lemon to start. and then add a bit more until the mayo thins to the consistency that I like. For the dill, I use about 1 tsp chopped to start. I add more if I feel it needs it. And as for the salt, this is definitely a taste thing. We are a no salt house, so a little goes a very long way for us.
Once you are happy with the taste of the dressing, add it to your cold potatoes. I let it sit for a little bit before the meal but really, you don't have to.
Happy cooking!
20 August 2012
Menu plan for the week of Aug 20, 2012
Well I took quite a break from menu planning but now that we are settling in to our new house and vacations are over, I have to get back to it. When I'm not organized, I feel upside down. So it's back on track for us!!
On top of menu planning, I am also going to be planning a freezer cooking day. I want to try and have a few meals frozen for those days that are too crazy to get a fresh meal on the table. We are staying away from fast food and anything pre-made which makes things pretty crazy if I'm having a very busy day. I also LOVE grocery shopping, so I take every opportunity to shop several times a week but that wreaks havoc on the bank account. The menu planning and freezer cooking will make life a little easier and will help the pocket book!!
Monday - Chicken on the BBQ, potatoes, broccoli
Tuesday - Spaghetti
Wednesday - steak on the BBQ, carrots
Thursday - pizza
Friday - ragout de boulettes/meatball stew
Saturday - leftovers
Sunday - slow cooker pork roast (recipe to come)
On top of menu planning, I am also going to be planning a freezer cooking day. I want to try and have a few meals frozen for those days that are too crazy to get a fresh meal on the table. We are staying away from fast food and anything pre-made which makes things pretty crazy if I'm having a very busy day. I also LOVE grocery shopping, so I take every opportunity to shop several times a week but that wreaks havoc on the bank account. The menu planning and freezer cooking will make life a little easier and will help the pocket book!!
Monday - Chicken on the BBQ, potatoes, broccoli
Tuesday - Spaghetti
Wednesday - steak on the BBQ, carrots
Thursday - pizza
Friday - ragout de boulettes/meatball stew
Saturday - leftovers
Sunday - slow cooker pork roast (recipe to come)
14 August 2012
Beat the Heat with No-bake oatmeal, peanut butter and chocolate chip bars
This recipe is a great option for some summer "baking". We do the same thing every year in our house, postpone putting in the air conditioner until it is unbearable. I don't know why we do it, but we do. We suffer and then when we crack, we put the a/c in. LOL. So yesterday was my cracking point. The kids and I were so crabby, and I couldn't do any baking because it was way too hot and sweaty. So my wonderful hubby put in the a/c. Ahhh. And what's great about where we live, it cools off nicely at night and is cool in the morning. So we don't need to run the air all the time. But before I had the a/c in yesterday, I was craving something sweet. I no longer buy baked goods so we needed something. I couldn't bring myself to turn the oven on, that would be a very cruel thing to do. So I found a great recipe from the Brown Eyed Baker (love her recipes - be sure to browse her site!) via Pinterest. The bars are great! They are on the sweeter side for me, but I just cut the bars into smaller portions which also means that they will last a little longer.
No-Bake Oatmeal Peanut Butter Chocolate Chip bars
source: http://www.browneyedbaker.com
Ingredients
3 cups old fashioned oats
2 cups semi-sweet chocolate chips, divided
1 cup creamy peanut butter
1 tsp vanilla
2 cups sugar
1/2 cup milk
1/2 cup unsalted butter
1/2 tsp salt
Line an 8 or 9 inch square baking dish with parchment and set aside. I used an 11x7 pan and it did a great job. You can also use 9x13 if you want them to be thinner bars.
In a large heat resistant bowl, stir together the oatmeal, 1 cup of chocolate chips, peanut butter and vanilla. Set aside.
Combine sugar, milk, butter and salt over medium heat in a small saucepan. Bring to a full boil and boil for 2 minutes. The bubbles should be over the entire surface and it is best to put the timer on for the 2 mins.
Immediately pour the hot sugar mixture over the oatmeal mixture and quickly stir to combine. Be sure that the oatmeal mixture has been moistened.
Put the oatmeal mixture in the parchment lined pan and press it evenly using the back of a spoon. Sprinkle remaining chocolate chips on top and gently press them into the mixture.
Allow the bars to cool for 30 mins at room temp, this will let them set. Using the edges of the parchment paper, lift the bars out of the pan and cut. Store in an airtight container for 1 week at room temp. Because of the heat in our house, I put these in the fridge and they were awesome cold!! Definitely an option.
Happy baking!
28 July 2012
Where I've been...
We just moved into our new house so it is taking me a little bit of time to unpack and get settled. But as soon as I'm all set, I will be back to baking and cooking up a storm!!
So don't go too far!!
And check back often!!
Happy summer!
So don't go too far!!
And check back often!!
Happy summer!
12 July 2012
Strawberry Galette
I love strawberries. But I love them so much more when it is strawberry season! I had some strawberries on hand that I didn't want to lose, so I was thinking pie. Then it hit me. I have some puff pastry in the freezer, let's see what this can do. I found a recipe that was so very simple with very few ingredients, just what I was looking for to showcase the flavour of our local strawberries. The site where I found the recipe (and another site she is an editor for - Simple Bites) is wonderful. The recipes are straight forward and the main ingredient is always the star. I urge you to check out her sites!!
Strawberry Galette
source: www.underthehighchair.com
Ingredients
1lb strawberries, washed and hulled
1/4 cup sugar
2 tsp cornstarch
1 egg yolk
1 tbsp water
1 tbsp cold butter, cut into pieces
250g puff pastry *see note
Roll out your puff pastry, on a floured surface, to 1/4 inch thick. You can roll it round but I kept mine even simpler, a rectangle. Once rolled, place on a baking sheet lined with parchment paper and chill for 30 mins.
Preheat your oven to 350F.
Slice the strawberries length-wise, 1/4 inch thick. Toss them with the sugar and cornstarch and arrange them on your puff pastry right away. You can place them in concentric circles or since I did my pastry in a rectangle, I did lines. And slightly overlap your strawberries, which ever way you choose to place your strawberries. Be sure to start placing your strawberries 1 inch away from the edge of the dough. Once they are all placed, fold the edge of the dough over the berries.
Whisk the egg yolk and water together, then brush over the dough. Now you can dot your berries with the butter pieces.
Place in the oven and cook about 40 minutes, or until pastry is golden brown.
*note: my box of puff pastry had 2 sections for a total of 397g. I ended up using both sides, making 2 galettes. I had a little over a 1lb of strawberries and it turn out great!
Strawberry Galette
source: www.underthehighchair.com
Ingredients
1lb strawberries, washed and hulled
1/4 cup sugar
2 tsp cornstarch
1 egg yolk
1 tbsp water
1 tbsp cold butter, cut into pieces
250g puff pastry *see note
Roll out your puff pastry, on a floured surface, to 1/4 inch thick. You can roll it round but I kept mine even simpler, a rectangle. Once rolled, place on a baking sheet lined with parchment paper and chill for 30 mins.
Preheat your oven to 350F.
Slice the strawberries length-wise, 1/4 inch thick. Toss them with the sugar and cornstarch and arrange them on your puff pastry right away. You can place them in concentric circles or since I did my pastry in a rectangle, I did lines. And slightly overlap your strawberries, which ever way you choose to place your strawberries. Be sure to start placing your strawberries 1 inch away from the edge of the dough. Once they are all placed, fold the edge of the dough over the berries.
Whisk the egg yolk and water together, then brush over the dough. Now you can dot your berries with the butter pieces.
Place in the oven and cook about 40 minutes, or until pastry is golden brown.
*note: my box of puff pastry had 2 sections for a total of 397g. I ended up using both sides, making 2 galettes. I had a little over a 1lb of strawberries and it turn out great!
18 June 2012
Menu Plan for the week of June 18, 2012
Hi everyone, I'm sorry that I've been MIA lately. I'm still baking and cooking up a storm but with it being so nice out there, I try to get outside with the kids as much as possible. Plus we are looking at houses, which takes up some more time...but no more excuses!! I'm also taking the "no more excuses" point of view on my eating habits. So this week, I made a point of eating a little lighter. Not all my meals are light this week, but I may still change them up.
Monday - Uncle Frankie's spaghetti sauce and noodles
Tuesday - Chicken and ribs on the BBQ (chicken for me!), salad, veggies
Wednesday - Slow Cooker Chicken Cacciatore (recipe to come)
Thursday - leftovers
Friday - Salmon, broccoli and rice
Saturday - Steak on the BBQ, salad, veggies
Sunday - Ragout de Boulettes / Meatball stew
Monday - Uncle Frankie's spaghetti sauce and noodles
Tuesday - Chicken and ribs on the BBQ (chicken for me!), salad, veggies
Wednesday - Slow Cooker Chicken Cacciatore (recipe to come)
Thursday - leftovers
Friday - Salmon, broccoli and rice
Saturday - Steak on the BBQ, salad, veggies
Sunday - Ragout de Boulettes / Meatball stew
4 June 2012
Menu Plan for the week of June 4, 2012
This is going to be a bit of a crazy week, ok when is it not a crazy week LOL. But we may have an extra little person in the house for a day or 2 so I'm going to be having fun making fun foods for the kids.
We have our DD's first soccer practice of the summer on Tuesday, so it's definitely going to be something quick and simple.
Monday - Leftovers from the weekend
Tuesday - Broiled salmon, fun rice and steamed broccoli (maybe some salad as well)
Wednesday - Slow Cooker Chicken (a la criolla) (recipe to come)
Thursday - Hamburgers on the BBQ
Friday - Leftovers
Saturday - Chicken on the BBQ
Sunday - Pulled beef sandwiches (from a friend's blog - will link it up)
We have our DD's first soccer practice of the summer on Tuesday, so it's definitely going to be something quick and simple.
Monday - Leftovers from the weekend
Tuesday - Broiled salmon, fun rice and steamed broccoli (maybe some salad as well)
Wednesday - Slow Cooker Chicken (a la criolla) (recipe to come)
Thursday - Hamburgers on the BBQ
Friday - Leftovers
Saturday - Chicken on the BBQ
Sunday - Pulled beef sandwiches (from a friend's blog - will link it up)
3 June 2012
Mini Chocolate Chip Pancake Muffins
I wanted to go out for brunch today but my hubby wanted us to go to a movie so we decided to eat somewhere close to the movie theatre. I opted, at the last minute this morning, to try a quick and easy recipe that I have been looking at for about 2 weeks now. It's quick in that you use a baking mix instead of complete "from scratch". I did find a "from scratch" recipe that I will try very soon, especially after trying these quick ones and loving them.
There are also recipes out there to replace the purchased baking mix, but until I use up my bought mix and try it out, I won't be posting it.
Ok, back to these cute, tasty and light mini pancakes. Love them. They took NO time to put together and baked up in 10 minutes. I will definitely keep these in mind the next time I don't know what to make the kids for lunch. The super fun part is dipping your mini pancake muffins into your bowl of pure maple syrup. We all enjoyed that LOL.
Mini Chocolate Chip Pancake Muffins
source: www.kirbiecravings.com
Ingredients
1 cup of baking mix (I use Bisquick)
1 egg
1/2 cup milk
1/2 cup mini chocolate chips (approx. I just sprinkled some on. A little goes a long way)
Grease a mini muffin tin with non-stick cooking spray. I used 1 pan with 24 mini slots. Preheat your oven to 350F.
In a bowl, combine the baking mix, egg and milk. Don't over mix, it should still have some lumps in it.
Pour the batter into the muffin tin, approx 2/3 full. Drop a few mini chocolate chips on each pancake muffin.
Bake for 10-14 mins or until a tester comes out clean.
Don't judge by the colour as the tops of the pancake muffins will be pale.
The mix made 23 mini pancake muffins for me. I'm sure I could have managed 24.
Next time, I will try a similar recipe totally from scratch. Can't wait!!
Happy baking!
There are also recipes out there to replace the purchased baking mix, but until I use up my bought mix and try it out, I won't be posting it.
Ok, back to these cute, tasty and light mini pancakes. Love them. They took NO time to put together and baked up in 10 minutes. I will definitely keep these in mind the next time I don't know what to make the kids for lunch. The super fun part is dipping your mini pancake muffins into your bowl of pure maple syrup. We all enjoyed that LOL.
Mini Chocolate Chip Pancake Muffins
source: www.kirbiecravings.com
Ingredients
1 cup of baking mix (I use Bisquick)
1 egg
1/2 cup milk
1/2 cup mini chocolate chips (approx. I just sprinkled some on. A little goes a long way)
Grease a mini muffin tin with non-stick cooking spray. I used 1 pan with 24 mini slots. Preheat your oven to 350F.
In a bowl, combine the baking mix, egg and milk. Don't over mix, it should still have some lumps in it.
Pour the batter into the muffin tin, approx 2/3 full. Drop a few mini chocolate chips on each pancake muffin.
Bake for 10-14 mins or until a tester comes out clean.
Don't judge by the colour as the tops of the pancake muffins will be pale.
The mix made 23 mini pancake muffins for me. I'm sure I could have managed 24.
Next time, I will try a similar recipe totally from scratch. Can't wait!!
Happy baking!
1 June 2012
Hot Wing Sauce
This recipe is from my brother who LOVES anything spicy. And any kind of spicy food. This hot wing sauce recipe has been floating around my family for a little over 20 years. I'm not sure where it came from or how my brother got it (did he make it up?) but I know that it's good. I've made it for quite a few Grey Cup parties and Super Bowl parties as well as every day get-togethers. My hubby even insists that I make it as a meal for him!! We BBQ chicken drumsticks and then slather on the sauce at the very end. There's always a ton of sauce leftover and he dunks the chicken in it before taking a bite. Way too spicy for me to do that, but I enjoy it off the BBQ or out of the oven.
Hot Sauce
source: my brother G.
Ingredients
1 1/4 cups Red Hot hot sauce
2 1/2 tsp melted butter
2 1/2 tbsp vinegar
1 tsp garlic powder
2 1/2 tbsp ketchup
cayenne pepper to taste (a little does go a long way)
5 lbs chicken wings/drumettes or chicken pieces
Bake wings in greased pan @350F for about 30-35min then broil them until they are brown and flip them. This takes about 15 mins. Or you can cook them on the BBQ (less mess lol). Now you are ready to add the sauce! For the oven method, I actually heat them in batches in a fry pan on the stove. I just add some sauce until they are coated and the sauce is heated. Transfer back to the pan (after removing the leftover grease) and then once they are all coated, I add a little more sauce and pop them back in a 350 oven for just a little bit. Not too long because the meat will fall off the bones before you can eat them. So maybe 10 min. I put them back in so that the sauce will "bake" onto the wings. If you are BBQing, just slather on the sauce towards the end of the cooking so that the sauce doesn't burn.
You will likely have leftover sauce which can be used for dipping. If you are BBQing, take about half the sauce outside with you to BBQ and keep the other half for dipping :)
note: We made these recently but I didn't manage to get a picture. I should have taken a picture of my hubby enjoying these but I don't think he would have been happy LOL. I will update with a picture soon as I know we will be eating these again!
Happy cooking!
Hot Sauce
source: my brother G.
Ingredients
1 1/4 cups Red Hot hot sauce
2 1/2 tsp melted butter
2 1/2 tbsp vinegar
1 tsp garlic powder
2 1/2 tbsp ketchup
cayenne pepper to taste (a little does go a long way)
5 lbs chicken wings/drumettes or chicken pieces
Bake wings in greased pan @350F for about 30-35min then broil them until they are brown and flip them. This takes about 15 mins. Or you can cook them on the BBQ (less mess lol). Now you are ready to add the sauce! For the oven method, I actually heat them in batches in a fry pan on the stove. I just add some sauce until they are coated and the sauce is heated. Transfer back to the pan (after removing the leftover grease) and then once they are all coated, I add a little more sauce and pop them back in a 350 oven for just a little bit. Not too long because the meat will fall off the bones before you can eat them. So maybe 10 min. I put them back in so that the sauce will "bake" onto the wings. If you are BBQing, just slather on the sauce towards the end of the cooking so that the sauce doesn't burn.
You will likely have leftover sauce which can be used for dipping. If you are BBQing, take about half the sauce outside with you to BBQ and keep the other half for dipping :)
note: We made these recently but I didn't manage to get a picture. I should have taken a picture of my hubby enjoying these but I don't think he would have been happy LOL. I will update with a picture soon as I know we will be eating these again!
Happy cooking!
28 May 2012
Menu Plan for the week of May 28, 2012
I have to say that I am loving having my hubby home. But I don't follow my menu plan as much when he is home, which isn't that bad. But if I'm trying to work within my budget, then it's important to stick to it.
So I'm going to try my best this week :) When I asked my hubby what he would like this week, his answer was BBQ. BBQ everything LOL. So that's the plan!
Monday - Hamburgers on the BBQ, raw veggies and macaroni salad
Tuesday - Italian Sausage & Chicken on the BBQ, rice, veggies
Wednesday - leftovers
Thursday - Pork chops on the BBQ, potatoes, veggies, salad
Friday - leftovers
Saturday - Chicken thighs in the slow cooker
Sunday - Steaks on the BBQ
So I'm going to try my best this week :) When I asked my hubby what he would like this week, his answer was BBQ. BBQ everything LOL. So that's the plan!
Monday - Hamburgers on the BBQ, raw veggies and macaroni salad
Tuesday - Italian Sausage & Chicken on the BBQ, rice, veggies
Wednesday - leftovers
Thursday - Pork chops on the BBQ, potatoes, veggies, salad
Friday - leftovers
Saturday - Chicken thighs in the slow cooker
Sunday - Steaks on the BBQ
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