Cast Iron Naan Bread

HUGE kudos to the mommy's out there that raise multiple children, cook, clean, shop, entertain friends, take awesome photos, and write posts almost daily...pretty sure they either hire a nanny or lie about their fake lives.

Since the little pumpkin is sleeping away, thank heavens, I have a few seconds to myself, again.
Down with the chores, I'm taking a few moments for me, my blog, my passion.  Speaking of passion....do you know how crappy it feels to want so badly to have time to do the things you love?
You probably do.
I'd love to hear how you add more "me" time into your days!

Before I go all parenting blog on you I'll get to the food part.

NAAN BREAD, awwww ya.
How did I have time to make this you ask?
PFFFFT this took me a total of 5 minutes to whip up before the rise time of an hour (which turned into about 3 because I got busy) and then a total of maybe 10 minutes to roll it out and toss it into the cast iron skillet.
Who doesn't love a bread accompaniment to dinner that is homemade and done in less than 15 minutes??
I have yet to meet such person, and if I do, well, we cant be friends.

I started by using a recipe from Half Baked Harvest
I tweaked it slightly but for the most part, the recipe was followed pretty diligently.

Check it out!

Homemade Skillet Naan Bread
makes 8

3 3/4 c. all-purpose flour (you may need to add flour a tablespoon at a time but I didn't)

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. garlic powder

1 tbsp. sugar

1/4 c. hot water (120F or so)

3/4 tsp. active dry yeast

3/4 c. warm milk

1 c. 3% yogurt

melted butter for brushing before tossing in the pan

In a large bowl add the flour, baking powder, soda and garlic powder and stir to combine.

In a larger measuring cup add the water, sugar and yeast - stirring until dissolved.  Let stand to activate (should take about 8-10 minutes for the frothy bubbles to form)

Add the milk and yogurt into the yeast mixture and stir to combine.

Pour into the dry ingredients and mix with a wooden spoon or spatula (you do not need any fancy equipment AT ALL) Mix until it starts forming and then turn out onto a lightly floured surface and knead by hand.  At this point the dough should be soft but not super sticky so if need be, add a little flour as you knead.  As soon as it becomes a nice soft ball stop kneading, you don't want to over work the gluten's.

Place in a bowl and cover with plastic wrap and keep in a warm draft free area (I happen to have a bread proofing option on my oven so I use that)  

The recipe suggested I let proof for an hour, ya, I let that pass - by a few...no harm no foul so if you get busy, meh, you're good.

Once ready to bake/fry, get your cast iron rockin over medium high heat.  Divide the dough into 8 pieces, roll out into an oval shape about 1/2in thick maybe less, brush one side with melted butter and toss in the pan (butter side down), brush top side with butter.  Place a lid (any old lid) on and cook for 45 seconds to a minute.  You should see bubbles (I cant wait to blow bubbles with the boy), flip and cook another 45 seconds to a minute.

DONE

Place on a tea towel and cover as you continue with the rest 

SO simple, SO delicious.

Even the 8month old loved it!!

ClubHouse Gluten Free Gravy with a Side of Meatballs!

Gluten free, a way of life?  A lifestyle decision?
Anyway you slice it going GF is becoming more prevalent in the world, you might say its #trending (ya I hash tagged)

Many companies are producing more options for the gluten free crowd including McCormick Canada.
They are the largest spice, dry sauce and seasoning, extract and specialty food operation in the country. ClubHouse happens to be one of their brands and they have many options for gravy mixes as well as baking essentials (tapioca, potato starch and rice flours) for gluten free cooking/baking and all are certified by the Canadian Celiac Association’s Gluten-Free Certification Program (GFCP)

Now let it be known that I do not NEED to go GF, however I have been dabbling in the world of revisions and trying to experiment since my teenager refuses to accept that GF and vegan can taste good (good enough not to notice a difference anyway)
We made meatballs, mashed potatoes and ClubHouse's brown gravy last night.
Hard to hide the taste of gravy when its smothering pillowy mashed potatoes isn't it?

I tasted the same great taste that the ClubHouse regular brown gravy has.  The ONLY difference I could find was the amount of time in the prep stage.
The regular version suggests you bring to a boil over medium heat and simmer about a minute whereas the GF version suggests you simmer 4 minutes.  This must be to help the gravy thicken up or to cook out some of the ... like I said, I'm still a newbie and do not know all of the details and compositions yet so really, I'm grabbing at straws.
How can you go wrong in making gravy in less than 5 minutes?

I'm looking forward to using the ClubHouse Turkey Gravy mix this year for the family (along with my homemade gravy of course).


Meatballs:
1lb lean ground beef
1 small onion, diced
1 tsp dried thyme
2 cloves garlic
1 egg
Worcestershire, couple dashes
salt & pepper
1/2 c. gluten free bread crumbs (I used All But Gluten foccacia to make mine)

Combine all ingredients together just until mixed.  Shape into small balls and pan fry in 1 tbsp. olive oil turning often until browned, approx. 8-10min .  Set aside
Once ClubHouse gravy has been made add meatballs and simmer for an additional 7 minutes
Serve with mashed potatoes and some form of veggie (we had cut up peppers and cucumbers because we wanted crunch!)


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This sponsorship is brought to you by The Gluten Free Agency who we have partnered with for this promotion.
Club House Products

Sprouting! And I Don't Mean My Belly

Do you garden?

Herbs, veggies, fruit, flowers? 

Veggies and herbs I do well.  Its pretty easy to plant herbs in pots and lettuce and onions in my raised bed.  I even grew potatoes one year (albeit we only reaped about 4 spuds).   Watermelons still to this day wont grow for me so I give up on those.

I don't do flowers well - I plant them based upon my love of colors when really I should plant based on space requirements, sun vs. shade, varying heights etc.  I am terrible at it.  Although I do have a flower bed (actually 2) they seem to look like a forest.  Inside and out....bring flowers or plants into my house and they die, a slow painful death.

I am the grim reaper of indoor things.

I was offered an opportunity to use A. Vogel's BioSnacky Original Seed Sprouter and I was thrilled!

Do you know how long its been since I've had fresh alfalfa sprouts?!  We're talking probably about 5 years now.  There is nothing better than fresh sprouts on your egg salad sandwiches - TRUST ME!

Wait...I have to grow this indoors?  RUHR OH (in my best Scooby Doo voice)  Please don't let the grim reaper strike this time, I really want fresh sprouts!

The literature that accompanied my package professed it to be foolproof.  (Thanks to bioSnacky® germinators, growing sprouts and herbs at home is fun and easy)

We'll be the judge of that.

Little Ugh was skeptical of my venture too.

3 trays, some seeds, a little bit of water and set it on my counter (in my kitchen that barely has any natural sunlight). RIIIIIIGHHHHT.

He wouldn't let me take a photo of him making fun of me while I was setting everything in motion but just think of a 15 year old boy looking at his mom like she was going to build a Lego castle without directions.

I'm telling you, I kill indoor things, I know it, he knows it and now you do too.

Except I didn't kill anything.

It was THAT easy.

Dish, seed, water twice a day (I even forgot one day to water and it still worked out) and in less than a week we were eating fresh, juicy sprouts!!

PS  My Mr. had never had sprouts before - EVER and now he's hooked.   We put them on sandwiches, burgers, in salads - he even eats them right out of the fridge.

This little contraption is now my new best friend.

I wonder if I can put my aloe plant in there?

Here's a photo re-cap of our journey!

My swag - 

1 sprouter, seed selection pack, some seasonings, a little bag to keep everything neat and organized

The beginning:

Rinse the seeds in a fine mesh strainer and place in the different tiers.

Add some water twice a day....(this is really the one and only issue I seemed to have with this product - throughout the first few days some of the seeds liked to nestle into the red draining areas making the water stop flowing freely from one tray to the other - not a huge deal, started with tapping the container then moved to actually removing the cap to get the seeds out.  Certainly not a deal breaker for me)

Keep Going!

Its not long now!!

UGH apparently I deleted Day 4 but Day 5 was harvest day, it was popping out the top!!
We washed and wrapped in paper towel and tossed into a tupperwear for future eating pleasures.
Here's our first haul an deliciously crispy EGG SALAD SPROUT SAMMIE

Since we only sprouted alfalfa (because I was hesitant to kill the other options) I will be working with radish sprouts and a fitness mix next!
Do I recommend this?
HECK YA

(Disclaimer - although this product was provided to me free of charge all opinions are my own and in no way  solicited from the company itself)

Sour Cream & Coconut Milk Berry Crumble Bars

Holy heck batman, I sat down and decided it was HIGH time to create a dessert.  And there was success!

We don't generally keep dessert on hand on a reoccurring basis do you?

Growing up we didn't have meals that were followed by some sort of treat unless I was at my Omi and Opa's house and nine times out of ten it was ice cream - guess that's where my love of it came from!

If its in the house it gets eaten, and I like to fill us up with goodness (i.e. veggies, proteins) not bad for you goodness.
BUT every now and then my sweet tooth kicks in (actually it never goes away) and there is a desperate need to have something to curb my cravings.  Sometimes rifling through the baking cupboard to find a handful of chocolate chips just doesn't cut it!  Don't tell me you've never done that.....marshmallows?  Never mind.

Confession:
I've never actually made a crumb bar before - eaten em, yes.
The ones I have had were boring, flat tasting.
However I saw a photo of some sour cream crumb bars on Pinterest from Crunchy Creamy Sweet which looked like they would have a depth and decided I could enhance this recipe to my own tastes (or rather what I had in my cupboard).
My creation turned out awesome!
Just the right combination of textures and flavors, really proud of how they turned out first go - I mean sometimes when you start messing with ingredients and proportions when it comes to baking the first 6 rounds turn out to be a failure, not the case here.

Want some?

Trust me, you'll love em!

I'm listening to: Rio - Duran Duran

Bring On The Heat! BBQ'd Buffalo Chicken Sandwich

Oh lordy lordy, where is our summer?
Wait, I'd just settle for spring!  I don't know how your weather has been in the past few weeks but I thought we were all concerned about global warming?  BRING ON THE WARMING.
Actually, the heat scares me a little this year since I'll be ohhhh Fatty Mc Fatster all pregnant and ready to give birth in August.  Thank goodness for air con right?

While we are still far from being seasonal (our tree JUST started budding) we did have a couple days this past week where it was remotely enjoyable to stand outside long enough to BBQ and not have to either grab an umbrella or a parka.
So, like any normal person, I opted to grill!
BRING ON THE WARMING!

We buy our chicken in bulk, I always portion them out and freeze for meals so sometimes it can be a little tough having leftovers (because the boys wont usually eat them for some strange reason).
I had taken out breasts (packaged in 3, one for each) but it seemed the men were hungrier than normal.....right, so I have to make these go farther.....in one meal.....without pasta or stir fry because they didn't "want" that.
Ok, I'll halve them, and make 6 pieces (I'm a genius aren't I?)
If I add some ciabatta bread to the mix that'll fill em up more.

Maybe even sneak in some veggies?
Now, the flavor.
Buffalo chicken wings were once one of my favorite things to eat (truth be told I'm more of a suicide wing gal) and haven't had them in years.  Why not right?
Lets begin the flashback memories
Wing nights:
10 cent wings (man do I wish they were still that price)
copious amounts of wet naps
burning tongues
friends gathered in a dive bar
beer (what was I thinking?)
I'll stop there.

Dinner menu set, BBQ Buffalo Chicken Sammies it is.  (with a ranchy type sauce because I don't blue cheese it - EVER)

I'm listening to:  Like a Rock - Bob Seger

Jerk Chicken Soup - Or Burn Yourself Into Spring!

Its April.
How's your weather?  Ours has been SO unpredictable!
There's been no April showers bring May flowers.   More like April snow, sleet, ice brings wool socks, mittens and SOUP!

I know I hate soup.
Maybe this pregnancy is helping with my aversions? 
I'll take it....as long as it doesn't want me to eat tripe or seafood.

They say soup warms the insides.  Let me tell you, this soup is going to warm more than your insides!  I would bet this would burn the cold right outtya.
It is certainly not for the heat challenged.

For now this is a 2 part recipe (making your jerk chicken first) but I am working on a one pot crock recipe for you to make this a simpler execution.
But really, when I make pulled jerk chicken its in mass amounts so that I can eat it, freeze it and give some to the Mr. to bring to his co-workers.  This is just an added bonus.

You will need:

1 bottle Jerk Marinade
12 boneless, skinless chicken thighs
3 carrots
3 stalks celery
1 small/medium onion
4-6 cups fresh baby spinach
1 can white kidney beans
1 can diced tomatoes
1 cup frozen corn kernels
6-8 cups beef broth

**If you have a favorite jerk marinade you make from scratch or you buy go ahead use it!  This recipe was for ease of execution and so I use a product called Memories of Montego Bay (a President's Choice product here in Canada)**

For the Jerk:
In a baking dish coat the chicken thighs with the marinade (you do not need an entire bottle) I estimate it to be 1 1/2 cups marinade to 12 chicken thighs.  Cover with tinfoil and bake in a preheated oven for 45 - 60 minutes.  Remove the foil, start shredding.  If you cannot easily shred the chicken toss it back in for a little longer (covered).  Once you've shredded the chicken put back into the oven for about 15-25 minutes UNCOVERED.  If you feel there is not enough liquid feel free to add a little more sauce, but with the amount of juices that will escape through baking you should be ok.

For the Soup:
Saute onions, celery and carrots together until slightly soft.  About 10 minutes on medium heat.
Add in your broth and bring to a boil.
Reduce the heat to a low simmer and add in as much of the shredded chicken as you'd like - I used about 1/2 to 3/4 of it (as I wanted to save some for tacos), beans, corn, tomatoes and lastly the fresh spinach. 
Let simmer 10-15 minutes then season to taste.  You will likely not need to add salt, maybe a touch of black pepper if you desire but with the jerk seasoning it permeates the broth and flavors everything!

Enjoy with a few slices of fresh crusty bread with butter and you're golden!

PB & Banana Stuffed French Toast

Ever want one thing and then 10 minutes later you decide you want something completely different even after gathering the necessary ingredients for said first thing, start prepping, pre heating and getting your kitchen dirty?
Please tell me that its not just me.
Please!

So I suppose you could say breakfast started this way today.
I was going to go french toast route.
Then I decided maybe I just wanted a banana smoothie (totally not filling enough)
Peanut butter sandwich?
In comes another idea.
French toast that incorporates peanut butter AND bananas.
Stuffed french toast.

Sure, why not right?
So I cut up the bananas (sneaking a few slices here and there)
Get my egg wash ready.
Slather the PB on the bread and arrange the slices, dip, dunk and fry.

I totally just wanted a smoothie.
I had half a slice because, well, I made it so I better make sure its edible before I pass it along to the sleeping boys in the house.
Shoulda just made a smoothie.  *not because it tasted gross, just because I really just wanted a smoothie*

Pretty sure I should have timed Little Ugh while eating. 
Pretty sure he didn't even take more than 3 breaths.
Almost positive he asked for seconds (I was prepping my smoothie when he dropped his plate on the counter)
Definitely was asked to make again.
Hopefully the next time my pregnancy food weirdness will subside slightly because it really was awesome.

Bet you'll like it!

I'm Listening to:  Little Lion Man - Mumford and Sons

Sweet n Spicy Orange Tilapia and Why I Havent Been Around Much!

Of late the days seem to start early and end early.
By 6pm I am barely awake and lack the energy to make dinner let alone come up with new ideas and write them all down.
Do I feel guilty.
Sure do.
I haven't let the family starve, although there may have been more take out and pre prepped grocery store meals consumed in the last month or two.
I sense a shift however.
At least I'm hoping!!  They say in the second trimester you regain energy.

Oh wait...did you just read that right? 
Sure did....we're expecting!!
Little Ugh (who's nearly 15) wont be the Little Ugh anymore...well maybe, hopefully I can expand the palate of our newest member and they wont have the "ughhh's" but I'm sure I will have to wait for those days.

So that's our news, that's why I've been MIA for a while, and this is why you'll likely find all of my favorite things being shared on the Facebook page.  Anything that makes me drool is going up - I have a whack load of talented food blogging friends who keep me mentally full every day!

There's been no unique cravings, that I'm aware of anyway, or major food aversions (other than the ones I previously had) but I have been keenly aware that my sense of smell is helping me in the kitchen when creating dishes I wont be eating!
Like last nights dinner.
Fish
GROSSSSS
I don't eat anything that comes from the water.  Don't get me wrong, I have tried most although there are things I refuse to even put near my mouth - escargots, squid, raw fish to name a few.
But the boys love it and if it was up to me there wouldn't be a trace in the kitchen.
So I made them a fishy dinner.
A sweet and slightly spicy tilapia!
They loved me it!!

This is super easy, a few ingredients at most and the best part is they are all wrapped up in parchment when baked so clean up is a breeze :)

Enjoy!

I'm listening to:  Magic Carpet Ride - Steppenwolf

Cranberry Pistachio Cookies

This recipe popped out at me when I was flipping through one of our local grocery store flyer's.
We all make sugar cookies and short breads for the holidays (ok, not EVERYONE does) but I just loved the addition of pistachios and cranberries.  Festive no?
Then I realized they are rolled in coconut as well, like snowflakes :)

MUST MAKE

They were so tasty that I even brought the recipe to work and we started making them for the customers there too!

I didn't embellish this recipe at all, wait, I did, I didn't have coconut extract so I increased the vanilla by 1/2 tbsp.
I think I'll take some time and tweak it a little the next go round but until such time I really encourage you to try these just as they are!

Here's the recipe from Sobey's:

1 c. room temperature butter

1 c. sugar

1 1/2 tbsp pure vanilla

1/4 tsp salt

1 egg, room temperature

2 1/2 c. flour

3/4 c. flaked sweetened coconut, divided

1/2 c. dried cranberries, chopped

1/2 c. pistachios, chopped

 

I your stand mixer, cream together butter, sugar, vanilla and salt until smooth. Scrape down sides of bowl, add egg and mix well.

Slowly add flour, coconut, cranberries and pistachios.

Divide dough in half and, using a piece of parchment paper, roll dough into logs about 1 1/2-in. thick and 16-in. long. Roll each log in 2 tbsp of the remaining coconut, lightly coating outside of dough. Wrap with plastic wrap and refrigerate until firm, about 30 min.

 

Preheat oven to 350F .

Use parchment paper to line baking sheet. Unwrap dough and slice into 1/2-in. thick rounds and place on prepared baking sheet, spaced about 1 in. apart.

Bake on middle rack of oven until firm, but not golden, about 12 min. Remove from oven, transfer cookies to a cooling rack to cool completely

 

They don't spread so if you want a larger cookie make your logs larger in circumference.

 

Enjoy!

 

Blueberry Cream Cheese French Toast Bake

We have a tradition on Christmas morning.
We eat a LOT of food at the in laws house.
Certainly no lack of calories consumed on December 25th EVER and it always starts bright and early.

This year I decided to help out the cause by adding a little french toast bake that I like to make in advance and pop in the oven to have a great weekend brekkie (its perfect for hectic Christmas mornings).
Ensuring to make a small portion as we have other breakfast options this meal is great for 4 or 8!

You will need:
1 crusty baguette
1 1/2 c. half and half cream
1/2 c. 1% milk
couple teaspoons brown sugar
8 eggs
2 tsp. cinnamon
1/4 c. maple syrup
2 c. fresh blueberries
1 pkg. cream cheese, cubed

Cut your baguette into cubes.  Mix the cream, eggs, milk and cinnamon together with the maple syrup.
Using a 9x9 dish make sure to butter it on all sides.  Place half of the bread on the bottom, dot with half the cream cheese cubes and half of the blueberries.
Pour half of the egg mixture on top.  I like to push down the bread to soak in before starting with the next layer.
Repeat.
Put a layer of tin foil over top and place in the refrigerator overnight.
Preheat your oven to 350F and bake for about 45min - 1 hour.
You will know when its done when it puffs up and is set in the middle.

Enjoy!!  Serve with maple syrup or blueberry syrup!

We listened to:  Rod Stewart's Merry Christmas Baby CD while enjoying our meal :)

A Little Nog with Your Cheesecake?

So there I was, shopping alone, midday (which incidentally doesn't happen often) when I sauntered around a corner nearly knocking into a huge display of canned goods.
Pretty sure I was in the zone.
You know, the "what are we having for dinner million thoughts in your head" zone?
I'm not the only one
Tell me I'm not the only one!

Composing myself,  I looked up and there, in front of my eyes was EGG NOG.
Oh lordy.
Tis the season.
The creamy, eggy, sweet and nutmegy season.
I love this time of year.
Why do they only sell egg nog in the fall/winter?  I mean eggs are sold year round?!
I think we should start a protest.

What do you think happened next?
Oh, you're so wrong, I didn't walk away.  That thought briefly crossed my mind because I can and have made my own nog. 
But it was there.
GLARING at me.
How could I resist?

I brought it home and clearly labeled it "MOM'S" (meaning if you even THINK about touching this I will hunt you down and torture you as only a mom can do)
I poured myself a drink and I knew the rest was only to be used for this:

Yup
Cheesecake + Egg Nog = LOVE

Using this shortbread cookies recipe I added freshly grated nutmeg into the mix for a more festive flare and then crushed them all up so that I could have a shortbread crust.
(ya crazy right....make cookies to use them as crust - THE ZONE)
You could certainly use graham crackers or other cookies if you desire.

The recipe was inspired by a recipe found on Martha Stewart's website (pfft of course it was)
Trust me, if you love cheesecake and you have a fondness for the nog this is the perfect dessert for you!

I'm Listening to:  Cough Syrup - Young the Giant

Things I am Thankful For - Giveaway

I don't need a holiday to remind myself of all the wonderful things in my life and I am sure you don't either but the extra day off is awesome isn't it?

Sometimes things that happen in life which seem to be the WORST in the world (at the time) end up being the most remarkable gifts and you realize you are so thankful it happened the way it did - I said sometimes.

You wanna know what I'm thankful for?

My parents.
Even though they were hard nosed while I was growing up and I thought I hated them with every fiber in me, that was my teenagerism talking and really, they were awesome.  They loved me, they disciplined me, they tried to teach me real honest values and I am pretty sure they did a fantastic job because now my son is pretty darned good too.

I wake up each morning. 
I might not like getting up, I may have aches and pains and internal struggles but I'm alive, I get to see my Mr. and son, I get to talk to my friends and loved ones.

For my husband. 
Many moons ago he accepted not only me but my son into his life, he became the father my son never had (or rarely had I should say).  He always tries to impress me, support me, pick me up when I am down.  He pretty much is my rock.  I love him for who he is even with his movember 'stache.

My senses.  ALL of them. 
I have a friend who lost her sense of smell and taste after a terrible accident that she wasn't expected to recover from and I am reminded every time I see her just how lucky I am to still have those (and the others too).  I couldn't imagine trying to remember what things tasted or smelled like!  PS Sarah I love you and when I eat beans I'm glad you cant smell :)

That brings me to my friends. 
I am SO thankful to have a handful of really really good friends who surround me.  Without them I'm not sure I could have survived getting married as calmly as I did ;)
They helped me through some tough times and I hope they can say the same for me because I would do anything for them!

I am also extremely grateful for the friendships I have gained through the online blogging community!
Of course we talk about food, we help each other find recipes, we encourage, we support, we discuss, give tips and ideas but we also become much more than just "online friends".  We talk about our lives, we know what our kids (should we have any) look like or what their names are, we know what's coming up next in their lives, vacation plans etc.  Just because I may have never met any of them in person (YET) it doesn't matter.
They've got my back and I them!  Which incidentally brings me to my dear friend Carrie from Carrie's Experimental Kitchen.
She has officially created a cookbook, a real life cookbook!!

I am THRILLED for her!  Its one of my dreams to have one someday and to know someone personally who has had a published book is invigorating for me.
I ordered one. 
She signed it (you know, for when she's super famous and I really need to remind her who I am teehee).
I received it....and LOVE IT!
Beautiful photos, wonderful dishes inspired by the Mediteranian.  A fantastic addition to my collection and I have already started taking notes.

Carrie has graciously offered to send one of YOU her new cookbook.
Trust me, its fantastic, you want need it!!

So in order to win your very own copy of this cookbook you simply need to tell me:

What you are most thankful for?

Thats it!  Wait, that's not it...you should leave your email address so I can get in touch with you if you win.
This is open to the residents of the United States of America as well as Canada.  (sorry international friends!)
Once completed the winner will have 48 hours to respond to claim their prize and send mailing details.  Should we not hear back a new winner will be selected.

a Rafflecopter giveaway

Chicken & Broccoli Mac n Cheese

Wanna make me happy?
Put a big bowl of creamy mac n cheese in my face.  I'm a simple gal.
It ranks up there with one of my favorite meals - a heaping bowl of mashed potatoes and gravy (nope, not even kidding, simply mashed potatoes, its been done)

Just pass me a fork.
ahhh who am I kiddin, I use a spoon, you can hold wayyyy more on a spoon.

I never bake it with a crumb topping as I have seen others do, the creamier the better.
Usually the sauce is seasoned with dry mustard, worchestershire, salt and pepper, simplicity at its finest.
And there's nothing better than the traditional sharp cheddar cheese either.
Except when you're into experimenting.
Not the kind like when you're in high school and someone passes you a glass and says here, try this - that's unsafe
This, totally safe.  And good.  Really good.
Unconventional but hey, that's what cooking is all about right?

This takes the kid friendly, comfort promoting dish you may be accustomed to and adds a little "adult" flare.


I'm listening to:  Jack & Diane, John Melloncamp

Gobble Gobble - Happy Turkey Day

It is a National Holiday here in Canada this weekend - Thanksgiving.
Tradition dictates turkey to be served.
Now don't get me wrong I am a HUGE fan of the bird that makes me want more gravy and potatoes piled high on my plate but sometimes that adds a few extra inches on my waistline.
So maybe I'll save some room by not going for seconds and having one of these little creatures instead?!

I peered these on Pinterest (love the creativity of people!) from the Kellogg's site and knew this was something easy, fun and could certainly engage my teenager with.
We worked together at the dining room table, smushing, stuffing, coating and just maybe eating a bit of the krispies while we worked.
Ahhhhh bonding....it was so much easier when he was little.

We even popped in a little pumpkin spice to kick up the "Thanksgivingness"

Who doesn't love a rice krispie treat?
We do!
Enjoy :)

We listened to:  DJ Got Us Falling in Love - Usher ft. Pitbull  (dont tell Little Ugh I told you he likes that song!)

Ravioli in a New Light - Deconstructed Pesto

Ever want to take something and dismantle it and put it back together in hopes that it would spring back to life?
I once tried to help an old boyfriend put together a car from the frame up.
There were missing pieces, a lot of swearing but in the end it ran well (I refuse to say that a 1981 camaro is a good looking machine).

As I sat perched on my dining room chair staring at some pesto chicken sausages that we picked up on one of our trips to the Mennonite butchers I got to thinking.... I could eat that with just about anything but I loved the idea that it had pesto all intertwined with the chicken.  And then I remembered the camaro.  Presto (teehee).
What about a sauce that had all the flavors of pesto but not in the traditional sense?
So out of my chair I bounded and into the kitchen a went.

It worked.
It was delicious.
We will have it again.

It was quite simple to prepare.  A few steps really.

Getting your sauce ingredients ready

Along with your ravioli stuffing

And I even cheated - I used wonton wrappers and then made em all pretty like with my pastry cutter!

Hope you'll try this out and enjoy it like we did!

I'm Listening to: I Love Rock n Roll - Joan Jett & the Blackhearts (1981)

One More Reason to Love the Farmers Market

SQUEEEEEEEEE
Ok, I needed to get that out!
I'm better now.
No, wait, SQEEEEEEEEEEEEEE.
Ok NOW I'm good.

What's so exciting?
The Farmers Market of course!
Ive mentioned before just how much I love them, I wish we had year round ones in my area because I'd be there weekly come  hell snow or high water.
We still go weekly to pick our "veggie of the week" although now we're nearing a point where we've pretty much tried everything they've got to offer, except kohlrabi....I'm still a little hesitant.

We have a few markets that are in close proximity to my house (3 actually) but the most convenient and bountiful is the Pickering Town Centre Market which runs weekly on Tuesday's, May-October (OMG its almost done, sigh).
I think Tuesday is a perfect day to head to the market, it allows you to have fresh veggies and fruit all work week long!
They are open later for the after workers who want to pop in to perhaps pick up dinner items and the location couldn't be better....its in the MALL parking lot!
Shop for shoes, shop for squash, win win really.

So why else am I so excited?
Because they had a recipe contest, I entered.
I became a finalist, one of 3.
They had a local culinary school take our recipes and create them for judges.
I WON!  SHUT THE FRONT DOOR!

Please note I just came from work, thank goodness they didn't take a full body shot or they
woulda got the flour and buttercream on my pants :)

I mean, I like my food, the boys say they love my food but now 3 professionals confirmed that this dish was truly worthy :)
SQUEEEEEEEEEE

The recipe entered was a dish I like to prepare in the summer with veggies straight from the market, the balsamic vinegar caramelizes when it bakes down and adding the smooth creamy goat cheese really amps up the flavor profiles!
If you'd like the recipe you can click here

Thanks to the Pickering Farmers Market for hosting such a fun opportunity!

Goin Green - Healthy Smoothies for Life

I BOUGHT A VITAMIX!!!  (about a week ago but I've been lazy at posting, sorry)

Overpriced you say?
Maybe.  If you don't have one.
I thought the same thing....even though I wanted one.
BAD.

So here we were, walking around Costco and what do I peer?
A little stand with a big presence.
A woman, calmly and excitedly making soup, making ice cream, making rice flour passing the samples around.
I must have stood awestruck for a good 10 minutes (the whole time the Mr. is glaring at me, glaring at the price chart, glaring back at me).
That's it.
I'm roped in.
I can't help it.
I wanted it.
I bought it.

Now, what should I name it?!?!
Is it a male presence in the kitchen perhaps, because its rugged, tough, dare I say sexy?
Yup, its definitely a male.....stay tuned on his name.

So now put him to good use.
I figured the first step was to see what all the hype about making smoothies with this machine was about - that and its likely best to start with something less intimidating when you don't know what to expect from the machine itself.
I had bought a magic bullet because I saw the infomercials and people swore by them, I hated it.  It never broke down my ice for my cocktails the way I wanted it to be, it liked to overheat a lot it was a mess to clean....so glad I no longer need this device!!

So lets get down to the green (and I don't mean how much I spent, its a sore spot)

The beginning of a love affair.  It REALLY REALLY does what it says its going to do!



Here's what was in our very first GREEN smoothie.

handful of grapes
1 stalk celery, halved
1 in. round piece of pineapple (core or not)
1/2 an orange, most of the rind cut off (but left some on for nutritional value)
handful of spinach
1 c. ice
That's it

Starting on speed 1 and slowly moving to 10 then the "high" switch blend for about 45 seconds.
Could that really be all it takes?
Yes!

And....drink your fruits and veggies family :)

It is pretty easy to be green Kermit....

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

Watermelon & Coconut Cupcakes - Kid Approved!

Guess what.
I received a watermelon in the mail!  In a big box!
Who gets those?
This gal!
That's not all I received...a few aprons, a couple of new cutting boards and this awesome watermelon knife was also part of the package sent by the National Watermelon Promotion Board in search of some kid friendly original watermelon recipes and carvings.

This request sparked some creative juices flowing (and some watermelon juices running down my chin too!) and I have happily come up with something any kid would love - a cupcake!
Yes, there are watermelon cupcakes out there in Google land but there aren't any that have a coconut filling!
This screams beach, refreshing, summer!

This recipe needed to be kid friendly but also mom/dad friendly.  Normally I would make my cupcakes from scratch but not everyone has time for that so I did the next best thing - I enhanced a store bought mix using ingredients you already have in your house.

You will need:
watermelon
cake mix
flour
sugar
sour cream
butter
eggs
powdered coconut milk
icing sugar
blender or food processor
fine mesh sieve

WHO Forgot to Take Out the Meat?

Shoot.
Totally me.
Seriously though guys, I know I am the only person who knows what the kitchen looks like in our house but why is it always my fault when there's nothing to eat?
Likely because this mentality has been passed down for generations. 
Way to go June Cleaver.

SO blame the mom, there's no thawing carcass on the counter.
I guess the mom gets to create something out of, um, hmmm, *digs in the cupboard and back of fridge wildly* quinoa!!

June never cooked with that before.
Me - 1, Mrs. Cleaver - 0!

Now how to make this into a complete meal you say?  Ha, I think I said that about 50 times while pacing the hallway. 
You know what I really wanted tonight?
Chicken parm.
I wanted it because we picked up the most awesome local"ish" buffalo mozzarella and I made a marinara sauce the other day.
Way to go not taking out the chicken!
hmmmmmmm......I wonder..........
You guessed it, I was ready to try something new tonight.
I should really do this more often.  Dinner tonight was AWESOME!

FAUX Chicken Parm, and I still got to use the buffalo mozz and my marinara!

So I do need to tell you it took some time, not like waiting for a cake to cool time but there are some steps.
First you need to rinse or soak your quinoa (I used red and white)

Then of course you need to boil it and let it cool a bit (20+ minutes).
Incorporate ingredients, form, fry and finally top with sauce/cheese and melt in the oven (15+)
Now the combining of ingredients etc. step could likely be scaled back if I had done this before, there were a few minor revisions and near catastrophes.  I'll give you the clean version.

Enjoy!

I'm listening to: Lonely Day - System of a Down