Category Archives: Recipes

My Christmas Dinner. Booyah.

I love to cook! And it’s not often I get to cook a big, gigantic meal and I haven’t done this for a while, so I’m very excited. Also because it’s the first time Dustin & I are hosting Christmas supper, and on Christmas day! THAT’S A BIG DEAL.

This is going to take a few double rye’s.

 

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Turkey with Bacon Sage Stuffing

Brown Sugar Glazed Carrots

Meat Pie (or French Canadian Tourtiere, if you want to be fancy!)

Roasted Lemon Garlic Broccoli with Parmesean

Whipped Potatoes

Flaky Buns (Pillsbury- carbs in a tube!)

Cranberry Sauce

Salad my mom and sister are bringing

Cabbage rolls my Aunt is bringing

Apple + Lemon Merengue Pie (From the frozen foods section. Sue me.)

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Beef and Bacon Meatloaf. Awesome..awesome.

 

Beef and Bacon Meatloaf, taken once again from Epicurious.com. And altered slightly. To Make It That Much More Awesome/Because I Didn’t Have Exact Ingredients. This was so delicious. Dustin loved it, and Lily even ate a few bites of  it. Tomorrow? World Domination.

ingredients 

1 12-ounce red onion, coarsely diced
3 large garlic cloves, peeled
1 1/4 pounds ground beef (10% fat)
1/2 cup ketchup, divided
2 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces – I had to settle for crackers again. Damn I need me some bread crumbs.
3 tablespoons chopped fresh parsley

preparation

Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.

Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour I BAKED MINE FOR 90 MINUTES, it was still pink at one hour…. Let rest 10 to 15 minutes. Slide spatula under 1 end of meatloaf. Tilt pan; slide loaf out onto platter. Slice and serve.

YUM.


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Chicken Parmesan with Pasta. Get out your Carb Lovin’ Sweatpants Again.

This is probably the most complex recipes I have attempted thus far.

A few years ago my mother compiled a family recipe book for all the girls in the family. (I know, she is totally sexist!)

This recipe was submitted by Holly, my cousin’s wife. I remember looking at it when I first got the recipe book and thinking “^((^%&@ Stars Batman, that’s alot of work!”

And it isn’t really. And it’s beyond amazing. Seriously. I could eat this every night. And it was the first time I ever made a really yummy homemade pasta sauce.

 

For the Tomato Sauce:

2 cans 798ml tomatoes
1 carrot
1/2 stalk celery
1/2 white onion
2 cloves garlic
1 chicken bouillon cube
1 tsp. each oregano, basil, salt & pepper
1/2 red or green pepper
1 jalapeno (optional)
1/4 cup olive oil

Finely chop onion, and in medium-sized pot, saute in olive oil for 5 min until lightly browned. Puree all other ingredients other than the onion and olive oil in blender. Add pureed ingredients to onions in pot and boil over medium heat, adding 1/4 cup olive oil. Continue to boil 10-20 min over medium heat, stirring frequently. Reduce and cover, allowing to simmer.

Making the Chicken Parmesan:

Chicken breasts (as many as you want)
eggs (1 for every 2 chicken breasts)
flour (to coat)
fine or medium bread crumbs (I just used crushed soup crackers!)
fine grated parmesan (about  1 tsp  for every chicken breast)
oregano and basil (1/8 tsp for every chicken breast)
butter
tomato sauce (see above recipe)
grated mozzarella

On a cutting board, place chicken breast between 2 sheets of waxed paper. Using flat side of a meat tenderizer, gently beat each piece of chicken a bit being careful to keep it in one piece.
Place flour, egg and breadcrumbs in 3 separate bowls. Combine parmesan, oregano and basil with the bread crumb mixture.
Coat chicken breasts thoroughly in flour, then egg, then crumbs. Melt butter in pan on medium/low heat. Fry chicken in butter, adding more butter as necessary. 4 minutes each side (flipping twice) or until nicely browned with no pink remaining.
Preheat oven to 275F and place cooked chicken breasts in oven safe tray. Spoon tomato sauce over each breasts and top with grated cheese. Bake in oven until cheese is melted. Cook with your favourite pasts and serve with chicken on top of pasta with remaining tomato sauce.

 

 

I didn’t even get a photo of the plated result because I was too starving and excited to eat. But it looked delish and tasted 5437987654X better.

 

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Sunday

I had a wonderful Sunday.

We all slept in until 10:30, then I went and got Mocha’s and breakfast from Tim Horton’s.  The day was pretty much FABULOUS by that point already.

We lounged, played, and I got ready for a photo shoot I had at two.

After that, we took Lily for a ride in her little wooden sled my Mom bought her for Christmas last year. Last year, Lily hated it and would cry and fuss every time we attempted to take her out in it, although I think this is from what I call “The Michelin Man Effect”. This is where your baby has so much snow gear on that it’s impossible for them to bend any limbs or even at the torso- therefore, her sleigh rides were always spent nearly horizontal.

After the sleigh ride, played a bit more outside on the “snow slide” I made for Lily.

Then it was time for hot chocolate. I deemed Lily more than old enough for her first MUG of cocoa!

By the end she was practically gargling it like it was Scope mouthwash (Thanks for teaching her that, Daddy!) so we stripped her down, and of course, when the shirt comes off, it’s painting time.

After cleaning up from that wonderful idea, I made supper. Roasted garlic chicken breasts with potatoes, gravy and garlic bread. IT WAS FUCKING AWESOME.

After supper, picked up Grandma and went to the Enchanted Forest. Lily loved it, although I think it should be a walk through event instead of a drive through deal.

After all of that, we came home, gave Lily a bath, put her to bed, and then Dustin and I drank a case of beer and partied like it was 1999. Or that’s what I would have done if I wasn’t so exhausted.

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Filed under Food, Lillienne, Photographs, Recipes, Sarah, The Great Outdoors, The Second Year, weekend

Bacon and Cheddar Biscuits. Also, I Love Sweatpants.

 

The four people who actually read my blog may be thinking “Since when did this turn into a Food Blog?”

Good question, although I don’t have an answer, but it sure seems as though it has turned into a food blog, eh?

Suck it up.

For the past couples months I have really enjoyed finding recipes, altering them, making them, photographing the outcome, and most of all, EATING ALL THIS NEW STUFF.  Truthfully, I had become so BORED at meal times I was feeding my family sugar cubes and rice cakes. I needed a good kick in the ass, some new recipes, and a new way to look at making supper.

Tonight it’s sweet and sour chicken with glazed carrots, and on the side we are having potatoes and homemade cheddar and bacon biscuits with some frozen vegetables (Frozen vegetables because WTF I can’t do everything, ok?) It’s pretty much going to be one of those “undo your pants” nights. If I ever decide to change out of sweatpants and put on real pants.

 

What You Need:

 

2 cups of flour

1/2 tsp of salt – OMIT this is you’re using salty bacon.

1/2 pack of bacon, fried and then chopped up.

1/3 cup butter

2 cups of grated cheese. I used sharp cheddar by Kraft, Cracker Barrel. The BEST sharp cheese around under $150.00

2 tsp baking powder.

1 cup milk

1/4 tsp cayenne pepper

** I added 3 cut up green onion. You could also add cilantro, parsley, garlic, rosemary, etc. But probably not all at once.

 

 

 

Cut butter into flour and mix with salt, cayenne and baking powder. Add cheese, butter and bacon and milk. Mix, adding onions/herbs last. Knead 5 times. ROLL OUT!! 1/2 inch thickness.

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Pork Chops With Mustard Sauce (Or, The Garlic Meal)

Pork chops and applesauce are SO TWO THOUSAND AND LATE.

We ate pork chops so often growing up that now I find it hard to even look at them without gagging a little bit, and I usually have to muffle the scream in the back of my throat when I smell pork chops cooking. BUT, since I am JUST THAT AWESOME of a girlfriend and because Dustin loves pork chops, I rooted around on Epicurious.com, browsing pork chop recipes and found this little gem. I seriously swooned when I tasted the sauce before I drizzled it over my pork chops. And when I let Lily sample the sauce from the wooden spoon she chimed “MORE SAUCE MORE SAUCE MORE SAUCE” like a true mini-foodie.

Pork Chops with Mustard Sauce

ingredients

4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2) – I didn’t have shallots, scallions, chives or red onions so I minced a regular onion. Same shiznit.
2 tablespoons unsalted butter – I used 1 tablespoon of regular butter and 1 tablespoon of my homemade garlic butter.
1/2 cup reduced-sodium chicken broth – For some reason I only had chicken with garlic + herb broth?? It worked.
1/4 cup country-style Dijon mustard
2 tablespoons heavy cream – Again, I didn’t have this ingredient so I used Lily’s 3.25% milk. Hey, at least I didn’t use breast milk.
2 teaspoons fresh lemon juice – I used ReaLemon. Comes in a nifty little yellow plastic ball-shaped bottle. FUN.

preparation

pre heat oven to 325°F.

Heat a pan. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet,  brown chops, turning over once, about 8 min total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.

Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.

I served this up with some whipped garlic potatoes and garlic buns (made with the leftover homemade garlic butter from a few days ago).  And then we all wore our garlic bulb chains to bed and no vampires ever ever ever bothered us ever again. The end.

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Tomato & Feta Chicken

So tonight for supper I made Tomato and Feta stuffed chicken thighs, along with some scalloped potatoes from a box that I made from scratch, and buns with homemade garlic butter. OMGGGGGG.  And everything is ready and keeping warm on the stove/in the oven and I’m STARVING and just waiting for Dustin and our buddy to come home so we can all eat.

Tomato & Feta Chicken

You will need:

  • 8 boneless and skinless chicken thighs. If you’re a millionaire, you can use  boneless and skinless chicken breasts.
  • 1/2 can diced tomatoes or use fresh ones.
  • 1/4 cup crumbled feta
  • 1/4 cup mozzarella, shredded
  • 1/4 tsp fresh or dried basil
  • Handful of croutons, crushed (I used soup crackers. Whatevs)

Combine the cheeses, crackers, spice and tomatoes in a bowl. Unfold thighs and place  about 1 tablespoon (give or take) mixture in middle of chicken. Roll up, place seam side down in baking dish. Continue until you’re done. Bake at 350 for 50 minutes. For the last ten minutes I threw some parmesan and more mozzarella on top. I don’t really enjoy cheese that much...

Serve with scalloped potatoes or whatever else you like. We had the Sobey’s Compliments brand Au Gratin scalloped potatoes. I have to say these are really good potatoes. From a box. Don’t judge.

I also made homemade garlic butter by taking a couple of tablespoons of butter and mixing it with three cloves of pressed garlic, 1/4 tsp of sea salt and some parsley, because parsley just makes everything GLORIOUS.  Spread dat shit on some buns and bake for a few minutes, and broil for one. If you’re really fancy, LIKE WE ARE, use frozen  buns you’ve had in your freezer since summer.

Awesome-amazing-can’t-believe-you-made-that tomato and feta chicken, with baked buns with homemade garlic butter.

Pretty sure this recipe originated from Epicurious.com but I  altered it…

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