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
18 June 2012
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
26 May 2012
Chocolate Chip Banana Bars
I came across this recipe while I was browsing Pinterest and it looked fantastic. I had some over-ripe bananas screaming to be baked, so this was perfect. I wanted something a little different to banana bread but still something soft and cake like (but not as thick as cake).
I had this recipe in the oven within 30 mins and it was baked and sitting on a cooling rack another 20 mins later. And it is incredible. Moist, soft and great banana taste. I think next time I will use mini chips like they suggest. I think my chocolate over powered just a little bit. I really love this recipe. You should definitely give it a try.
Chocolate Chip Banana Bars
source: verybestbaking.com
Ingredients
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp vanilla
1 cup mashed ripe bananas (approx 2)
1 egg
2 cups mini chocolate chips (I used regular chips)
Preheat your oven to 350F and grease a 15 x 10 inch jelly roll pan with non-stick spray.
Combine flour, baking powder and salt in a medium bowl.
In a large mixer bowl, beat butter, sugars and vanilla until creamy. Beat in the bananas and egg.
Gradually beat in the flour mixture. Stir in the chocolate chips. Spread into jelly roll pan.
Bake for 20-30 mins. or until a cake tester comes out clean. Cool completely in pan on a rack before cutting into bars (or squares).
These were so moist and full of banana taste. Just perfect and yummy!
Enjoy!
Happy Baking!
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp vanilla
1 cup mashed ripe bananas (approx 2)
1 egg
2 cups mini chocolate chips (I used regular chips)
Preheat your oven to 350F and grease a 15 x 10 inch jelly roll pan with non-stick spray.
Combine flour, baking powder and salt in a medium bowl.
In a large mixer bowl, beat butter, sugars and vanilla until creamy. Beat in the bananas and egg.
Gradually beat in the flour mixture. Stir in the chocolate chips. Spread into jelly roll pan.
Bake for 20-30 mins. or until a cake tester comes out clean. Cool completely in pan on a rack before cutting into bars (or squares).
These were so moist and full of banana taste. Just perfect and yummy!
Enjoy!
Happy Baking!
21 May 2012
Menu Plan for the week of May 21, 2012
With today being a holiday, it was tough for me to sit and put together my menu. We enjoyed our day as a family, beautiful weather and lots of playing. It was the most perfect weekend!
Monday - Steaks on the BBQ with veggies and homefries
Tuesday - Chicken wings and drumsticks with HotWing Sauce (recipe to come) and some teriyaki sauce (recipe to come)
Wednesday - Steak subs, veggies and side salad
Thursday - Chicken on the BBQ, veggies, side salad and rice
Friday - leftovers
Saturday - Baked Chicken Parmesan (recipe to come) with pasta and some steamed broccoli
Sunday - Hamburgers on the BBQ, potato salad, veggies
Monday - Steaks on the BBQ with veggies and homefries
Tuesday - Chicken wings and drumsticks with HotWing Sauce (recipe to come) and some teriyaki sauce (recipe to come)
Wednesday - Steak subs, veggies and side salad
Thursday - Chicken on the BBQ, veggies, side salad and rice
Friday - leftovers
Saturday - Baked Chicken Parmesan (recipe to come) with pasta and some steamed broccoli
Sunday - Hamburgers on the BBQ, potato salad, veggies
20 May 2012
Ragout de Boulettes or Meatball Stew
This is traditionally served during the holiday season back home, from what I've been told but I, on the other hand, serve it whenever. The kids love it and it is a great comfort food. Tender meatballs in a gravy served with potatoes and veggies. Very simple and very comforting. I have always made this on my stove top but I think the next time, I am going to give my slow cooker a shot at it as per the linked recipe. It's also very freezer friendly, a big bonus in this house!
Ragout de Boulettes
source: Recettes du Québec
Ingredients
3lbs ground pork
1 1/2lbs ground beef
3/4 cup breadcrumbs
3/4 cup milk
2 eggs
2 tbsp onion powder
1 tsp garlic powder
1 tbsp allspice
1-2 tbsp salt (we aren't salt fans, so I used less than 1 tbsp)
3 cups water
1 small can chicken stock (aylmer or campbells) *see note
1 package of St-Hubert's Ragout sauce
grilled flour (for slow cooker method)
In a large bowl, add the breadcrumbs and milk and let sit 10 mins. Next, add the pork, beef, eggs, spices and salt to the breadcrumb/milk combo. Roll the meatballs to about 1-1.5" each. Place the meatballs in pan on the stove top. Cook the meatballs and do not over crowd them. Cook them in batches as needed.
In a large pot, mix the ragout sauce, water and chicken stock. Heat and bring to a boil, stirring constantly. Once it comes to a boil, reduce heat to low-medium and add the meatballs. Let them simmer, stirring carefully occasionally, for about 30-40 mins. Serve with potatoes and some veggies.
If doing them in a slow cooker, roll in some grilled flour once you have rolled the meatballs and place in the slow cooker. Stir together the water, stock and ragout sauce and then add to the slow cooker. Cook on low for approx 10-12 hours.
This recipe makes a lot of meatballs! Very good for family gatherings. Or you can cook them and then freeze them.
*note: I made my stock by using a powder and using half the amount of water so that it would be concentrated like the cans. It worked for me :)
Ragout de Boulettes
source: Recettes du Québec
Ingredients
3lbs ground pork
1 1/2lbs ground beef
3/4 cup breadcrumbs
3/4 cup milk
2 eggs
2 tbsp onion powder
1 tsp garlic powder
1 tbsp allspice
1-2 tbsp salt (we aren't salt fans, so I used less than 1 tbsp)
3 cups water
1 small can chicken stock (aylmer or campbells) *see note
1 package of St-Hubert's Ragout sauce
grilled flour (for slow cooker method)
In a large bowl, add the breadcrumbs and milk and let sit 10 mins. Next, add the pork, beef, eggs, spices and salt to the breadcrumb/milk combo. Roll the meatballs to about 1-1.5" each. Place the meatballs in pan on the stove top. Cook the meatballs and do not over crowd them. Cook them in batches as needed.
In a large pot, mix the ragout sauce, water and chicken stock. Heat and bring to a boil, stirring constantly. Once it comes to a boil, reduce heat to low-medium and add the meatballs. Let them simmer, stirring carefully occasionally, for about 30-40 mins. Serve with potatoes and some veggies.
If doing them in a slow cooker, roll in some grilled flour once you have rolled the meatballs and place in the slow cooker. Stir together the water, stock and ragout sauce and then add to the slow cooker. Cook on low for approx 10-12 hours.
This recipe makes a lot of meatballs! Very good for family gatherings. Or you can cook them and then freeze them.
*note: I made my stock by using a powder and using half the amount of water so that it would be concentrated like the cans. It worked for me :)
14 May 2012
Menu Plan for the week of May 14, 2012
I've got most of my week figured out, but the weekend is still up in the air a little. I'll be busy on Thursday to Saturday, plus it is a long weekend, so I'm not too sure what is up our sleeve just yet!!
Monday - leftovers from a wonderful Mother's Day BBQ
Tuesday - Chicken brochette, broccoli, potatoes
Wednesday - Salmon, rice and veggies
Thursday - leftovers
Friday - Uncle Frankie's spaghetti and meatballs
Saturday - BBQ pork chops
Sunday - Something with chicken (LOL)
Monday - leftovers from a wonderful Mother's Day BBQ
Tuesday - Chicken brochette, broccoli, potatoes
Wednesday - Salmon, rice and veggies
Thursday - leftovers
Friday - Uncle Frankie's spaghetti and meatballs
Saturday - BBQ pork chops
Sunday - Something with chicken (LOL)
10 May 2012
Strawberry Chocolate Chip Scones
I think that this recipe is one of the first (if not the first) recipe that I tried from the www.onceamonthmom.com site. Their site offers so many different menus and recipes, such a great resource. This recipe was fantastic. It is fantastic! I used it quite often during strawberry season last year. Since strawberry season is creeping up soon, I thought I would pass it along. Scones are so quick to prepare and bake. And of course these are freezer friendly. Can you tell that I'm slightly addicted to scones? I love them. It's a good thing that I put them in the freezer, otherwise, they wouldn't last longer than a day. Be sure to make a batch at the start of strawberry season so that you can take full advantage of the full season! This picture was taken with my phone, so it is not the best quality. As soon as I make a new batch and take a picture, I will update it!
Strawberry Chocolate Chip Scones
source: www.onceamonthmom.com
Ingredients
1 1/2 cups all purpose flour
2 tbsp sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp butter
1 large egg yolk
1/2 cup buttermilk
1/2 cup strawberries
1/2 cup chocolate chips
1/2 cup almonds chopped (optional - I don't use)
Begin by preheating your oven to 425F. Line a baking sheet with parchment paper.
In a large bowl, sift together the dry ingredients. Next, cut in your butter using a pastry blender until it resembles a coarse meal. You could also use to knives to cut the butter in.
Whisk the egg yolk and buttermilk in a smaller bowl. Now add the wet ingredients to the dry and stir until the dough begins to come together.
Fold in the chocolate chips and strawberries (gently) and place onto a floured surface.
Shape and pat dough into a large square (I always end up with a rectangle for some reason LOL) and cut into to squares again. Then cut into triangles.
Put them on your lined baking sheet and then into the oven. Bake for about 12-15 minutes.
Let them cool before eating or transferring to a freezer bag.
To reheat, I prefer to pop them in a low heat oven. You can also pop them in the microwave.
Makes 8 servings
Happy baking!
Strawberry Chocolate Chip Scones
source: www.onceamonthmom.com
Ingredients
1 1/2 cups all purpose flour
2 tbsp sugar
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 tbsp butter
1 large egg yolk
1/2 cup buttermilk
1/2 cup strawberries
1/2 cup chocolate chips
1/2 cup almonds chopped (optional - I don't use)
Begin by preheating your oven to 425F. Line a baking sheet with parchment paper.
In a large bowl, sift together the dry ingredients. Next, cut in your butter using a pastry blender until it resembles a coarse meal. You could also use to knives to cut the butter in.
Whisk the egg yolk and buttermilk in a smaller bowl. Now add the wet ingredients to the dry and stir until the dough begins to come together.
Fold in the chocolate chips and strawberries (gently) and place onto a floured surface.
Shape and pat dough into a large square (I always end up with a rectangle for some reason LOL) and cut into to squares again. Then cut into triangles.
Put them on your lined baking sheet and then into the oven. Bake for about 12-15 minutes.
Let them cool before eating or transferring to a freezer bag.
To reheat, I prefer to pop them in a low heat oven. You can also pop them in the microwave.
Makes 8 servings
Happy baking!
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