Got food on the brain? Check out some simple, tasty recipes and try one tonight.
Eating out. See the dishes I've tried in various cities, including my fav, Kingston!
The recipe was created because I have a sick husband and a giant leftover steak. I knew I wanted to make something hot and healthy to get him on the mend. I though quinoa would be filling and I had an extra parsnip so here’s what I did….
In a medium pot I melted the butter and sauteed the onion then added the garlic and parsnip.
I added 1 can of beef broth plus two packets of beef bouillon and 3 cups of water (or you could just use 4 cups of beef broth).
Add beef and spices to your taste
Bring soup to a simmer and add 3/4 cups quinoa. Cover and simmer 15 mins. Uncover and keep heated on low until ready to serve.
Today I had lunch with my mom and baby Lou at one of my favorite spots. I had an interesting and very delicious Dill Pickle soup. Before heading out, I got a dessert bar they called a Holly Bar. It was fresh out of the oven, looked awesome and tasted great. However, at $4.25 for a square, I thought I should be making this myself! I must say, that my bar was even better. Are you craving chocolate with a crunch and toffee flavor? Try this!
I should warn that I whipped this up free hand – no measuring, however below I will provide guestamates as a guideline
As always, improvise with what you have on hand
Line a baking pan (mine is 9 x 11) with parchment paper and heat oven to 350.
Combine graham crumbs and butter and press into bottom of pan
Sprinkle coconut evenly over base
Sprinkle mini chips and toffee pieces over coconut
Poor/drizzle condensed milk over the goodies until almost everything is thinly coated
Sprinkle milk choc chips and pecan pieces overtop
Bake at 350 for 20-25 mins
Cool, cut and consume
I am pretty pumped about this soup I made last week! Really, you should try it. The day was cold. I had no dinner plan and my meat selection was limited to bacon so I made this with what I had on hand. I made a big batch and got to share it with my mom and sister. Although this soup would stay good for a few days, it did not last that long around here. We liked it so much I made a second big pot this week.
Spread a single layer of corn on a roasting pan and bake at 400 for 15 mins or until browned. Set aside
If using raw bacon, cook it, dice it and set aside but save 2-3 tbs bacon fat in bottom of pot. (If using precooked like me, simply dice the bacon and use 2-3 tbs butter in pot).
Saute the onion & red pep until onion are translucent then stir in flour and cooke for 3 mins.
Add in the chicken broth, potatoes, mushrooms and corn and simmer until soup starts to thicken. Add milk, cream and spices and continue to simmer until it tastes just right =)
Turns out, I LOVE blondies. After I made them for the first time recenlty, I wondered – why haven’t I made these before. the answer came really quickly. It is because they are not chocolate. Instead, I normally make brownie. However, after I made these chewy, sweet and delicious treats (which chocolate and pecans), I quickly added them to my regular rotation.
It’s a snowy winter and I’m on maternity leave. I never thought it would happen, but I’ve stated watching some day time TV – mostly cooking shows. “Cooking with Stefano” is where I got this gem =)
I made my own minor adjustments to suit me. This includes making everything in one large pot on the stove. You could end up with chocolate chunks throughout, but I added mine a little early so that the chocolate melted and marbled throughout – I recommend.
Grease your 8×12 pan and heat your oven to 350.
In your pot over med heat, add:
Stir this until its all melted together then remove from heat
Instead of using a separate bowl, I just set a sieve (fine mesh strainer) over my pot to add my dry ingredients. You could also whisk your dry ingredients in a separate bowl first then add them to the wet if you prefer. Mix until just combined
Scrape batter into prepared baking pan and spread evenly. Bake 20 mins or until tester comes out with just a few moist crumbs. Cool, cut and enjoy.
It is a hot-cocoa-kind-of-day. The snow is heavy, the skies are grey and the air is frigid. It looks beautiful outside, but this evening we will enjoy the winter wonderland through the window from our cozy couch by the fire. The perfect addition to our conversation and cooing baby is a large mug of decadent hot cocoa.
Here is how I whipped up a batch:
In a medium pot, add and whisk together:
Now that you have a paste, turn on the burner to med heat and add:
Whisk this all together until hot. Pour into mugs, snuggle up and enjoy. Garnish this with a good conversation and smiles =)
Note: making the paste first allows everything to be incorporated without lumps of cocoa. A good way to measure the amount of milk you need is to poor the milk in your mug first, then add it to the pot.
The first time I made this was last week and it was a home run with my husband. It is real hearty food, delish and quick to prepare. The recipe below is what I used for 2 ppl (with leftovers in mind), but you can easily double this recipe for more people. You can also use whichever potatoes you have on hand and feel free to add other root vegetables to the base.
In your big baking dish add the “bed” of veg and toss them in a generous amount of olive oil and salt & pepper:
In a bowl, toss together:
Place the contents of the bowl over your veg base. Bake for 40 mins (or until chicken is cooked through and veg are tender). Yum Yum =)
My recipe is adapted from a cooking show – check it out here http://www.cbc.ca/inthekitchen/2014/01/sticky-orange-chicken.html
My sister gave me this idea and I made it to great reviews…. from only one person, my husband. But, I am confident that if we shared it with others, they would like it too! This is a fun twist on tacos without using every topping bowl in the house.
Preheat oven to 350 and get out a round baking tray
Add and brown:
In the meantime, spread:
Place one tortilla with cream cheese up on your baking sheet (a pizza pan works well). Spread 1/4 beef mixture over tortilla and repeat - tortialla, beef, tortilla beef. On the last tortilla, place cream cheese down (so it doesn’t burn in oven). Spread the remaining beef mixture on tortilla and top with grated cheese. At this point, add your extra veg – chopped tomato, salsa etc. I drizzled with hot sauce.
Bake at 350
Okay, I’ve been away for a while. I’ve been totally busy with play groups and being a new mom! I also have been baking whenever possible, but my internet time has taken a beating.
Just now I made a delicious dessert. I whipped it up within minutes and then had to crop my photo so you cannot see how much I immediately ate while it was still hot.
Here it is – easy peasy. Make it now, but have a husband or friend over in the very new future so you don’t eat the entire pan yourself.
Preheat oven to 350 and fill a cookie sheet with one a single layer of:
In a saucepan, bring to a boil:
let this boil for 3 minutes – stir often. Make sure to keep an eye since it could boil over. Pour butter/sugar sauce over the crackers and pop in the oven for about 7 minutes. Remove from oven.
Sprinkle evenly with:
let the chips sit for 2 minutes, then spread evenly with spatula
Here is where I lightly sprinkled the entire tray with course salt and toffee pieces. I promptly started eating it, but really you should let it cool completely (in the fridge if there is room). Break into pieces and share with your friends =)
I’ve made this salad twice in one week to serve with friends and family. It is packed with flavour and colour and is so tasty. It has a sweet tang and the ingredients seem to combine together just right. Just when I think I’m done, I find my fork back in the bowl for just one more bite.
Start with a bed of mixed greens (could use baby spinach as well) and top with the fruit, nuts and cheese. The amount of each will depend on how large you want your salad to be. Play around it until you’ve found the amounts that are just right for you!
Here are my approximate measures:
The dressing is a key component to any salad. It turns out I had the perfect dressing on hand, but I’m sure there are a variety of sweet berry dressings that would be delicious on this loaded salad. I used Stonewall Kitchen – Cranberry Ginger Dressing.
Yum Yum Yum is a good way to sum up this dessert. It takes a little time to prepare, but it is worth it! This dessert deserved to be double and that is exactly what I did – even at that, it will be gone too soon.
The ingredients are simple but the taste is gooey goodness!
The recipe below is ALREADY doubled. First you need to find a decent show, start a good convo or better yet, find a helper and unwrap caramels. I tried to find them unwrapped in bulk, but no luck. However, my husband unwrap the goods while I got the other ingredients together. Preheat the oven to 350 then begin the baking.
In a pot, melt and stir together:
While you’re working on that (melting takes a while), in a big bowl combine:
Pack half this down in your baking pan 9×13 and bake for 10 mins. Remove from oven and sprinkle chocolate chips evenly.
I like a lot of chocolate so I used an extra half a bag. I used a spatula to spread the melting chocolate . Pour the caramel sauce over the chocolate then crumble/plunk down the remaining oat mixture evenly over top.
Bake the entire thing for 15 minutes or until golden. Don’t get too eager for a taste test, the caramel takes a long time to cool – lesson learned! Store at room temperature so you get the gooey effect when its served. Cut into squares and enjoy…with ice cream =)
*original recipe from pinterest
This is a recipe I whip up a couple times a week. You can always find a stock of these little treats in our freezer. They are perfect for a quick chocolate fix of melt-in-your-mouth richness. Warning, have one and wait 10 mins. I’ve devoured several within minutes and ended up with a sore tummy.
on the stove melt together:
pour into mini muffin cups (I love silicone) and cool to let harden – can do so in the fridge, or keep a stock in the freezer
Well, I wish I had measured my ingredients so I could give you an accurate play by play of this recipe, by truthfully, it is very forgiving so a dash here or there will only make it more personally yours!
I started by washing then slicing my eggplant into (about) 1/2 inch disks. I generously sprinkled them with salt and left to tend to other things. The salt extracts the water so when I finally got back to the eggplant – over an hour later, I patted them dry with a cloth.
I made a paste/batter for the eggplant then tossed them in Italian seasoned bread crumbs
Paste (measurements are approximate – go with your gut). In a bowl, combine:
coat each slice of egg plant in the paste and transfer into another bowl with bread crumbs. Place in a single layer on a cookie sheet (I lined mine with tin foil for easy cleaning) and bake on 350 for about 30 minutes (or until the breadcrumbs are toasty). No need to flip.
These are great on their own, but I particular enjoyed them this morning when I topped them with a slice of cheddar, tomato and a friend egg – yum!
I LOVE cookies and I have been on a major cookie kick lately. They make for easy finger food and can satisfy a sweet tooth in seconds. With a new baby at home (8 weeks today), I like that I can chill the dough in an air tight container and make cookies as needed (when guests come over) – also I can munch on raw dough for breakfast. Have I mentioned that I my sweet tooth consumes my taste buds?
The trick to making great cookies is to ensure you have a delicious cookie base. The key is not to get bored between chocolate chips and therefore you need a very tasty batter. I have totally accomplished this and I am pumped. Here it goes:
First pre-heat oven to 350. I have a hot oven so when baking cookies, I often use two cookie sheets on top of each other to prevent the bottoms from burning.
Beat until fluffy:
In a separate bowl, whisk together:
I use an ice cream scoop to place my cookie dough balls on the cookie sheet. This ensures your cookies are the same size and bake consistently. Bake at 350 for 8-10 minutes. Eat a couple while warm and if possibly, wait for a few minutes so you don’t burn your tongue =)
It’s getting to be Hot Coffee season and who doesn’t love a latte. Last week I fused some flavors in a crock pot to make spiced milk. You can simply pour some of this in your coffee flat or heat it up and froth it first. Of course if you do not drink coffee, you can certainly enjoy a glass of warm spiced milk on its own or add it to your hot chocolate.
Very easy recipe and next to no prep time
In a crock pot add:
let simmer on low for 3-4 hours (be sure it doesn’t boil and spill everywhere). You can use it right away or store it in a tupperware in the fridge with a tight lid. We used our milk everyday until it was gone – about a week. Today I am making another big batch – hello fall =)
My sisters mother-in-law made this fantastic salad a few weekends back and I knew I had to make another batch. Her recipe was awesome, but I made a few adjustments based on my preferences and what I had on hand.
In a small sauce pan, bring all of the following ingredients to a boil:
Once this reaches a boil for one minute, let it sit until cooled (about half an hour)
In the meantime, Rinse and Drain 1 can of each:
While those are drying, chop 1 of each:
Add veg and beans together then pour cooled dressing on top. Cover and chill for a couple hours (or overnight) to let the dressing marinate. Serve it your fave guests!
Note: I chopped my veggies a little larger so I could stick a fork in them (also big chunks = less prep time). However, the original version was used as a salsa with toastidos so the chunks were much smaller. It was great as both a salsa and salad. Enjoy =)
This was a great Sunday morning. I made my best muffins I’ve made to date, but as a result I don’t have enough left to last the week. I’ve been trying to make a muffin that rises with a crispy top and I was pleased how this fast-to-throw-together recipe turned out.
This morning I watched a video on the chemistry of baking and did some research on muffin making which I think helped. I took a very basic recipe and added my own flair to make these very flavorful.
I absolutely love my silicone muffin liners and will never go back, but they produce a fairly small muffin. This recipe would be great in a giant muffin tin.
Start by preheating your over to 400 degrees. Ensure it is fully pre-heated before inserting your batter.
In a bowl whisk together:
In another bowl whisk together:
Add the wet to the dry (these are kinda runny) and mix only until big chunks are combines (10-15 stirs). Divide into muffin liners and bake at 400 for 15 mins (longer if needed).
Yum, yum, yum!
Okay, so it’s not exactly the season for pumpkin, but I’ve been thinking about pumpkin muffins a lot so I had to follow through with a recipe. I recently purchased a pumpkin muffin and just loved it! It got me thinking that my muffins are never so light and fluffy so I was on a mission to try again. I read lots of recipes and reviews then went for it. The results were yummy and in fact I am loving a warm muffin now =) However, these were not like the fluffy, puffy muffins I’d purchased so my attempts will continue. In the meantime, this is a tasty treat you should definitely try.
In a bowl, whisk together:
In a separate bowl combine:
Add the wet to the dry and mix until just combined – don’t overmix or they will get tough. Fold in walnuts if you’d like – I like.
Bake at 350 for 25 mns
For Katelyn’s Bday, I told her to pick any dessert. To my delight, she combined our faves and choose Brownies topped with Cookie Dough – a treat that is sure to please anyone!
Lately I have been strapped for time, but cannot give up my baked goods. For this recipe I cheated, but the results were great. I started by baking a batch a brownies from a box – don’t judge. Some people get freaked out by raw eggs so I skipped them for the cookie dough. Side note – my fav treat is brownie batter and licking the bowl of everything I bake, so I cannot let raw eggs bother me if I want to maintain my quality of life
For the dough – cream together:
In another bowl, combine:
Mix everything together and spread over cooked brownies. Drizzle with chocolate sauce, cut into squares and watch your guests eyes light up =)
In another bowl, combine:
Mix the wet to the dry and bake at 350 for about 10 minutes or until cooked. The dough is loose but will firm up as they bake. Enjoy!