A Summer Fairwell....

Ya right.
I'm not giving up on summer yet.
This gal is gonna wear white even though we're passed Labor Day!
Rebel, I know.

We're still BBQ'in.  There's no reason to stop.
We actually just invested in a propane deck heater too, which not only will be nice for the cooler evenings but for when we want to bbq in the dead of winter!

Our weekend was pretty tame in comparison to years passed.  We hung out at the cottage with the family and then we bypassed rushing cottager traffic and jetted home earlier so we could fiddle around at home and I got some much needed fridge clean up time.
I like to make batches of items, like a squirel hoarding for winter.
This weekend was homemade burgers.  Some stuffed with cheese, some ladden with caramelized onions and of course a few peppercorn burgers made their way to the freezer too.

What goes with hamburgers?
Yes, corn does too.
Even better is steak fries!
BIG
DELICIOUS
OVEN BAKED (gasp!)
Smooth on the inside and crispy and flavorful on the out, just the way they should be!

I hope you enjoyed your last long weekend of the summer too!

I'm Listening to: The Last Day of Summer, The Cure

Compound Butter Schmutter - Chipotle Thyme

Hey fancypantses, wanna know what I made today?
Compound butter.

To the non cook, that's a prettied up word for butter with some "stuff" in it.
Now said "stuff" could be anything really from fresh herbs, garlic, to spices or even aromatic liquids mixed into the butter.  Generally once you've created your concoction you form it into a log type shape in some plastic wrap and toss it into the fridge so that you are able to slice off slivers of greatness to top a steak or some veggies, ohhh I like to make it for corn on the cob in the summer time!

Me, I made it actually to rub all over my chicken - so in true form I suppose it isn't a compound butter until I wrap it in plastic wrap and chill it but who are you the "food prep police"?

I wanted a reason to test out my new kitchenaid food processor, a gift from my recent wedding shower.  Great gift isn't it?!?!?  Thanks Yvonne!!! (She'll never see this but I'm still putting it out there)
In a matter of 2 minutes I was a rockin with some.....get this....
chipotle thyme butter.
Yup.
Drool.

SO simple, SO aromatic, SO wonderful.
You gotta try it!
Enjoy

I'm listening to:  Last Train to Clarksville - The Monkees (RIP Davie Jones)

Love in a Rice Pile - Bok Choy Fried Rice

Our traditional order at a Chinese take out:
1 order general tso chicken (red sauce only!)
1 order sweet and sour pork (well not anymore since the Mr. BM is off the pig)
1 order lo mein or chow mein of some sort
sometimes an order of garlic fried bok choy
1 order chicken balls (for the Little Ugh)
1 LARGE order fried rice (sometimes 2 orders)

Yup, we're bland Chinese food eaters but I loves me some fried rice!
I can never seem to make it quite like the restaurants but I suppose that means its made slightly healthier at home.
I made this version last night along with the Ginger Lime Wings
It worked out beautifully!

Read on and Enjoy!

I'm Listening to: That Song - Big Wreck (Thanks Muffy - I do really love that song!)

Spiced Roasted Candy Carrots

Candy and veggies?
SOLD!

This was my first attempt at creating a candied carrot.
I saw a recipe in the Betty Crocker pamphlet at my local grocer last week and thought, hey, I have those ingredients, why not?

Yes, why not.....

Well, I have to tell you I was slightly disappointed in the "candied" bit.
They didn't really get all glazed and crunchy around the edges like I was hoping.
Maybe that wasn't supposed to happen?
I suspect my ratios were a bit off since I sorta went with what I remembered reading.

The carrots however tasted great, a different flavor - a subtly smokey earthy flavor rather than a sweet carrot like you would think.
I liked the outcome, I just wasn't WOW'd
Possibly next time I would use a hint of brown sugar or maybe some maple syrup.

There are no photos because when sitting down to Thanksgiving dinner with 16 other people who don't want to wait for you to take photos of food in various lighting positions before they can eat you have to be kind to their rumbling bellies.
I have even tried Googling the title Roasted Candied Carrots, NADA - no linking for photos either...way to go Betty Crocker, way to burn me twice on the same recipe.

But here's how you can make them (from what I remember):

2 lbs. baby carrots
1/4 c. honey
2 tbsp. olive oil
1/2 tsp. cumin
1 tsp. smoked paprika

In a bowl combine all the ingredients except the carrots.  Heat your oven proof dish in a 425F oven first.  Spray with PAM (cooking spray).
Toss the carrots in the mixture and add to the pre heated dish.
Bake in the oven for about 35 minutes, stirring once.
Serve immediately

I'm Listening to: Alone - Heart

Ode to Canada - Maple Syrup Guest Post

This week I decided that I wanted the world to see how many wonderful products and cultural dishes Canada has. 

Ode to Canada Week kicked off with the truly Canadian dessert “NanaimoBar” and its only fair to follow dessert up with a dinner dish right?  Because in my kitchen it’s ok to eat dessert first (as long as you eat dinner)!

I knew that I wanted to showcase maple syrup at some point and not just with pancakes. 

Photo courtesy of http://thoughts4thinking.wordpress.com

In Canada we even have festivals commemorating the wonderful sap that drips from trees every year so why would I just tell you to place a pitcher full beside your waffles?  Clearly I wouldn’t!

Photo provided by Localharvest.ca

When I saw Kay from and then I ate it post her Maple Baked Beans recipe on her Facebook page I knew I had to ask if she would be willing to let me share the recipe on my blog and better still, guest post it.  As another fellow Canadian she definitely understands how important this beautiful natural condiment is.  She jumped at the chance and I was thrilled!

 I’m not sure if I was more excited to have a guest blogger or that I didn’t actually have to make and eat them myself, because you see, Little Ugh and I love them -  A LOT and it causes “fanning wars” after bowls are consumed (if you catch my drift).

I do know that Kay has only been blogging since January of this year and she has a million and one amazing  things posted.  Trying to pick my favourite post is really pointless since there are so many great inspirations but one of my “must tries” is her Bourbon Chicken.

When you’re finished checking out her  step by step instruction on how to make the wonderfully mapley flavoured side dish below go and check her out!

____________________________________________

First off, I want to say how excited and honoured I am to be guest hosting for Betty Martha. As a fellow Canadian, I too am proud of my country’s diverse culinary achievements. But I have to tell you, it’s still the home grown recipes that I enjoy the most. Plus if they happen to have Canadian ingredients in them, the happier I am.

Several years ago I began to write down my recipes so when my daughter moved away, she’d have them in a nice cookbook created by me. In January of 2011, I took the giant leap by turning those recipes into a blog featuring not only my culinary achievements but also my joy of writing and photography. Then6 weeks later, I laid down my money officially making it my website. All the recipes are meant for those who are novice cooks such as my daughter and with ingredients that are easily found in your local grocery store. But that doesn’t mean they’re boring. They are as diverse and exciting as the country we live in. Go on, get nosey, go take a good look for yourself! 

Now on to those Maple Baked Beans ...

Baked Beans are a staple in this country as they are in many others. Now cooking beans in a crock pot without soaking them is both convenient and economical. The original recipe called for molasses but you know me, I had  to do something different. So I “Canucked it up” by adding maple syrup instead!!

Maple syrup! Can’t get more Canadian than that!

Gives these a try, I’m sure you’ll love them.

Squash - The Veggie I Love to Hate

I confess, I have never eaten pattypans before.
Confession numero deux, I am not a fan of the squash family.
One more - I'm still not hooked.

Last year we were on a mission at the weekly farmers market to pick out veggies or fruits that we have never had before (or haven't had in a long time).  We are still on that kick, although now we are getting into things that I likely would NEVER pick out.
But in order to maintain our introduction of new foods to our "healthy" lifestyle mantra I have to bite the bullet, grind my teeth and find ways of making these items as appealing as possible

They were ok, the flavors added I think made me enjoy it more than I would if it were just roasted with salt and pep.  Please don't turn your nose up because I do, I bet if you like them you'd like this recipe (I don't even like sweet potatoes).  Maybe I need more one on one time with the pattypan to become a lover?
If you're a fan you should try this method, you might enjoy it more than I.  The boys ate them all up.

Side note, I think they are really pretty looking fruits.  Wait, it does have seeds so its a fruit right?

I'm Listening to: Party in the USA - Miley Cyrus (does that make me lame?)

Corn on the Cob - BBQ Style

You know what I don't like about corn?
The dental floss look once you're done eating it.

It never fails - I could husk and pull those tricky buggers till my hair turns grey and there will always be those stringy little leftovers in my teeth.
Great look.  Really.

I have to tell you though, when bbqing them I didn't have that problem.  They just seemed to pull away like a kid breaking away from his mothers grip to run to the candy aisle at the grocery store.
GONE.

This is a great way to stay out of the kitchen on hot summer days, and even easier clean up.

All you need to do is to place your ears of corn (unhusked, unshucked un anything) in your sink, completely submerge them in cold water for at least 30 minutes.
Heat your BBQ to a medium high heat and place them on the grill.
That's it.
Oh, wait, you need to turn them every few minutes.
Grill for about 20 minutes.

Once you take them off, let stand about 2 or 3 minutes to let the steam inside subside or else you are going to burn your fingers!

Peel back and enjoy with some homemade herb butter MMMMMM - those pesky strings won't even be a problem!

I'm Listening To: Here for a Good Time (Not a Long Time) - Trooper

Ode To Green Beans Continues

I picked up more beans at the market on Friday.
Que'll surprise.
I'm obsessed.

Wanting to change things up a bit I went southern style.

BATTERED
FRIED

Got your attention?
Maybe this will.

We don't deep fry much (anymore), we don't even pan fry that often either, so this was more of a treat.
A delicious, crispy, side treat.
We paired this with chicken fingers which was first marinated in HeluvaGood dip and milk - uh YUM.

I'm Listening To: Hella Good - No Doubt  Thanks for the recommendation Learn, Laugh, Cook!

Roasted Herbed Mini Potatoes

Farmers market finds are the best!
How can you go wrong?  Walking around, colours, smells, flowers, friendly people?

Don't you find that the markets have the most courteous people ever! 
I mean people all standing in awkward lines that run horizontal and a few people deep and you always get "oh, sorry, were you here first?" and even if you were you find yourself saying "oh, go ahead" and really meaning it!
I am anxiously awaiting Friday because it starts again and I already have my shopping list started.

One of my favorite things to pick up while I am there are mini potatoes.
I said one but I have so many really....alas, as the lover of all things carbs, potatoes are right up there.

By the way, I have growing some in a pot in the yard this year for the first time - EEEP so excited for them to be ready. 
I wonder if they will yield enough for me for one meal?

Oven roasting or bbq packeting are two ways to create a great roasted potato.
But what really makes them is the seasoning.

I have quite a few pots of various herbs in the garden as well, two of them being parsley and basil.

I like to use fresh herbs when I can and this recipe is no exception.
Simple.
Flavorful.
Enjoy!

I'm listening to: Maps - Yeah Yeah Yeahs  One of my favorite tunes, check it out!

Homemade French Style Dressing

I got a little tired of bottled dressings a while ago when I discovered how easy Caesar dressing really can be.
Sure, you can run into any store, pick up a bottle and toss it with some lettuce or spinach and call it salad.
BORING

Hey, I'm not knocking store bought dressings, I do have some favorites and I don't see the need to buy a bunch of ingredients to make them when I can just grab and go, but when you can come up with your own fresh tastes it can make not only your mouth happy but your heart.

I found a new quest:
French dressing.

I'm not a huge fan of it but for some reason I wanted to give it a go.
I found a recipe from Canadian Living's website which I frequent.
(by the way I was featured back in their May 2011 magazine issue! Oh, don't get all excited that I was published, it wasn't for food HA, I had a makeover done and they did a fantastic job! Thanks Julia and Katherine!)

I followed their recipe to a tee.

Nope, didn't like it - sorry CL.
I am sure it was "tested until perfect" but it wasn't perfect for my taste buds.  It was really tart.  The use of lemon juice AND sour cream just felt like it was missing something.  It needed to be more mellow.

So I improvised and added some things here and there.
I enjoyed mine more once I was done, no offence.

Dinner time rolls around and I am all excited about this new dressing, thinking I'm going to be  sophisticated like, make an iceberg lettuce wedge, drizzle the sauce over top and call it a salad.

That is, until Mr. BM comes home and starts to laugh as he grabs his iPhone.

That's right, he wanted to take a picture, post it to twitter and send to his friends saying "lazy man's salad, see what she made me today?"

Thanks
Go on, ignore the best part, the French dressing I slaved over (not really).
Make fun, laugh it up chuckles.
But if you and your fancy pant clients went to a restaurant and received that on your plate I bet no one would bat an eyelash.
Who am I kidding, they would.
Whatever.

The star was the dressing not the wedge.

I'm listening to: It's Five O'clock Somewhere - Jimmy Buffet/Alan Jackson (for the in laws)

Garlic Parm Yellow Beans

Beans, beans the musical fruit...
Wait,
I am pretty sure this only applies to those little brown beans from a can right?
Ah well, it is what it is!

I mentioned in the previous yellow bean post just how much I adore these little, skinny pieces of God's creation.
Not surprisingly, I purchased a boat load so we could enjoy this side dish also.
The boys and I enjoyed it and even asked for seconds!

It is simple and quick.
Blanch your beans a few minutes and drop into an ice bath to stop the cooking.
Saute in butter about 3 cloves of garlic for a minute or so, throw your beans back in and top with freshly grated parm.
Side dish heaven!

I'm listening to: Bet You Look Good on the Dancefloor - Arctic Monkeys

Spicy BBQ Chicken Sandwich with Homemade Broccoli Slaw

When its humid I have no desire to cook inside the house, there is really no good reason to heat up the confines of my tiny kitchen when its not necessary.
Besides that, its BBQ season!

Recently I spotted a habenaro lime bbq sauce at our local grocery store and thought, I wanna use that.
I picked it up last night on the way home planning on dousing the chicken breasts I had defrosting in it when I realized that I am really the only person in the house that likes extreme spice.
I doubted that it was crazy in the "spicy" capacity but wanted to have a cooling back up just in case.

The real star of this main was the coleslaw, or A/C for your mouth as I would like to call it and not the bbq sauce.

Now generally I don't touch the stuff with a ten foot pole fork. 
I'm pretty sure it was the neon green fast food joint coleslaw sludge that turned me off at a young age, reminds me of Slimer from Ghostbusters. *shiver*
I have to say that cabbage isn't regularly in our meal plans either so it gets a bum rap all around from me personally.

This slaw was made with broccoli slivers to replace the dreaded C word along with a bunch of other crispy veggies. 
It had crunch, texture, flavor and the dressing helped to work as a great cooling method for the not so spicy habenaro BBQ sauce.

I will totally make this again (in fact we have a family picnic next weekend and I just might make it to throw on some hot dogs!)

I'm Listening To: Hey There Delilah - Plain White T's

Marinated & Grilled Baby Bok Choy

Bok Choy, every time I say it I think of the Cadbury Bunny.
Bok, Bok, Bok, Bok, Bok CHOY, happy Easter?

A little unconventional twist to egg hunting this year would be to go around and hide veggies instead of chocolate.  I wonder how everyone else in the house would feel about that?  I might just do that.....

My brain works in mysterious ways when I am tired, forgive me.

I picked up some baby bok choy at the store on the weekend and while I was super excited about it, the others in the house were less than thrilled.

(there's that bunny again)

Normally I steam it briefly and then saute it with some butter and garlic but since it was the most BEAUTIFUL weekend and I had already concluded  it was going to be a bbq day, I wasn't about to turn on the stove so plan B.

The marinade was something that just sort of popped into my head for our chicken but it worked really well on the bok choy as well.

A little oil, lime juice, heat from some peppers, Dijon, the grilled version was born.

Enjoy!

I'm Listening to: Daft Punk

White Asparagus Gratin

Oh boy was there a fight at dinner last night!
Little Ugh hates, and when I say hate I mean loathes, asparagus. It is one of the very few veggie that he could do without. 
I am sure if we allowed our puppy to eat table scraps he'd be nonchalantly whisking it onto the floor for Dion, batting his long eyelashes and coyally (is that a word?) flipping his bangs at me.

So fight numero uno, "Mom, you know I hate asparagus (in the most annoying of teenager whines)...can't I just have extra rice and eat some carrots instead?" NO
Part duex - Mr. BM and his animosity towards rice. It doesn't matter how many times I try to prepare it different ways he still detests it.
"Babe, how bout I give him my rice and I will eat his asparagus?" NO
Hey, did you like that?  Two different languages in one paragraph - who says I am not multilingual?!

Guess what boys...momma doesn't own a restaurant!  Eat what I give you and like it! :)

This interlude was to blindside you so when I tell you that Little Ugh ate all (the 3 pieces I gave him) his asparagus he didn't actually "barf" and maybe even enjoyed it (slightly).
Mom 1, boys 0!!
Bring IT

Little Ugh's Pick - TURNIPS

Turnip? What kid picks TURNIPS?  My kid does!

As I mentioned in a previous blog, we have our new veggie rule - at least one new one must enter our cart and fill our bellies each week (or each time we shop).  The choice is rotated so that the 2 "Ughs" can't complain that they have to eat gross food.  So here we are, left with turnips....or is it rutabagas?  I had a fight this weekend that they are different.  My mom used to use rutabagas when I was younger.  They look different, one has a waxy coating, the other can be peeled, they have different coloured flesh, they aren't even the same size!  I got home and have been Googling ever since. 

They are in the same family, but they are not the same (depending on which site you choose to believe)

So again, announcing...TURNIPS (can you tell by my side notes that not only am I trying to convince you that this recipe is the end all and be all of turnip recipes by prolonging the recipe but maybe a little of how I was feeling about eating them - evading!!)  Actually, if I was going to eat this veggie all the time this would be how I would make it - unless I mashed it and mixed it with potatoes

Pancetta Crusted Turnips
4-5 turnips, washed, peeled and cubed
thinly sliced pancetta
1/2 c. sesame seeds
1 egg slightly beaten
oil - for deep frying

Heat oil to 350 and oven to 350 also.
Wash, peel and cube turnips into 1x1 in cubes.  Wrap the turnips in pancetta, dip in egg wash and roll in sesame seeds.
Deep fry for about 1 minute or until seeds are golden brown (work in batches).  Place on a paper towel to drain.  Move to a baking sheet and bake for about 15-20 minutes or until soft inside.

This was paired with mozzarella and spinach stuffed chicken breasts wrapped in the left over pancetta - team consensus....we will eat them again :)

Beans Beans the Musical Fruit....

Ok you win, I am ready to relate my recent concoctions.
We've been busy, we had family visiting from Las Vegas this past week and in true form we had a pot luck BBQ/pool PARTY!!  I had decided to bring something other than the traditional so I thought long and hard....BAKED BEANS, that isn't something we normally have. 
Now I have only ever eaten beans from a can and there are many different types (Bush's, Hunts, No Name...) Actually I was referring to pork n molasses, maple, BBQ, spicy etc. smarty pantses!  I did some online research and came up with 2 recipes that I liked so hmmm what about just combining some of each? Why not? That makes it MY recipe doesn't it?  YES IT DOES!


First and foremost I should tell you that while cooking my beans I had to Google "why are my beans still hard" (told you I had never done it before) Do you want to know the answer?? Huh? Do ya?  Apparently you shouldn't put any salt in the mixture until the beans are already soft....so um hi Food Network where were you on THAT one?  They turned out to be a hit anyway and did end up being softer after a little more than the anticipated wait time (just not quite like canned ones)  I should also tell you that you aren't going to get any pictures on this portion because, well, I already mentioned they were a hit - and....I forgot to take some.
So without further ado
Betty Martha's Best Ever Baked Beans


4 cups navy beans
Enough water to cover them by a few inches
1 large onion diced
2 cloves garlic chopped
1 c. brown sugar (approx.)
1 c. molasses
2 tbsp. yellow mustard
3 c. ketchup
2 tsp vinegar
2 tbsp Worcestershire sauce
2 tbsp maple syrup
6 strips bacon - cut into small pieces
3 tbsp secret spice (which I guess I should divulge to you below)


Rinse and drain beans, you don't want to chip your tooth on a stone that looks like a bean do you?
Place beans in your crock pot and fill with enough water to cover by a few inches (these puppies will expand!)  Soak overnight.
In the morning drain and rinse again.  Return the beans to the crock pot and fill with about 5 cups of water - you can always add more (I did)
Next add all of the ingredients EXCEPT the secret spice - and if you read my "Google" episode you'll know that one part of the secret is it contains salt.
Mix thoroughly and place bacon randomly, or in a pattern of a happy face like I did over the top.
Turn your crock onto high and leave it be...about 6 hours in, (guesstimating here as I put EVERYTHING into the pot on my first try) throw in the spice and stir, continue cooking for another 2-3 hours.
Just before you are ready to serve I read that you should take out some of the beans, (about 1/2-1cup) mash them and put them back in - so I did.  Is it ok to NOT do it?  Sure then you can say its YOUR recipe!
Serve :)


BM's Secret Spice - can be used for dry rubs on  meats/potatoes as well
1/2 c. paprika
1/4 c. kosher salt (fine)
1/4 c. sugar
1/4 c. chili powder
1/4 c. cumin
1/4 c. granulated garlic (not salt)
3 tbsp. mustard powder
3 tbsp. curry powder (omit if you don't like curry)
2 tbsp. ground black pepper (fresh is best)
2 tbsp. cayenne pepper
Mix and store in an airtight container