Sunday, February 28, 2010

Back at it!

Ahhhhh, home sweet home. Our weekend away was great, the joys of city living i.e. Starbucks in the hotel lobby and almost 3 days of someone else doing the dishes, are a great indulgence every once in a while. But alas I am back to reality.

I apologize for not being more "on the ball" and presetting this post to automatically show up, but truthfully I have NO idea how to do that, so without further ado, eat up my friends!



Monday - Nacho Chicken Bake


4 skinless, boneless chicken breasts
Pinch of salt
1/4 cup (50 mL) sour cream
2/3 cup (150 mL) chunky salsa
2 cups (500 mL) coarsely crushed nacho chips
1 cup (250 mL) grated aged cheddar or Monterey Jack

Preheat oven to 375F (190C). Coat a small baking dish with oil. Place chicken in dish. Sprinkle with a pinch of salt. Spread sour cream over chicken, then cover with salsa. Press half the nacho chips into the salsa and sprinkle with half the cheese. Sprinkle with remaining nachos, then cheese.
Bake in centre of oven until cheese is bubbly, 35 to 40 min. Dish up with extra salsa, if you like. Great with rice and slices of avocado.

Tuesday- Teriyaki Chops with Snow Peas


4 pork rib chops, 1-1/2 lb
1 pinch salt
1 pinch pepper
1 tbsp vegetable oil
1/3 cup slivered almonds
1/2 cup thick teriyaki sauce
1/3 cup chicken stock
1 tbsp minced ginger root, or 1 tsp ground
2 cloves garlic, minced
2 tsp cornstarch
2 cups snow peas, trimmed


Trim fat from pork. With scissors, clip edges at 1-inch (2.5 cm) intervals to prevent curling. Sprinkle with salt and pepper. In shallow Dutch oven, heat oil over medium-high heat; brown pork, 6 minutes. Transfer to plate. Drain fat from pan.
Fry almonds over medium heat until light golden, 3 minutes. Combine teriyaki, stock, ginger, garlic and cornstarch; stir into pan.
Return pork and any juices to pan; cover with snow peas. Reduce heat, cover and simmer until just a hint of pink remains inside pork and peas are tender-crisp, 5 minutes. Stir to coat with glaze.

Wednesday - Shepard's Pie Patties with mashed potatoes and peas


1 eggs
1/3 cup dry breadcrumbs
1 tbsp Worcestershire sauce
2 tsp Dijon mustard
1-1/2cups beef stock
1/4 tsp each salt and pepper
1 lb lean ground beef
2 tsp vegetable oil
1 tbsp cornstarch
2 cups frozen mixed peas


In bowl, whisk together egg, bread crumbs, 2 tsp (10 mL) of the Worcestershire sauce, half of the mustard, 1/4 cup (50 mL) of the stock, salt and pepper; mix in beef. Shape into eight 1/2-inch (1 cm) thick patties.
In skillet, heat oil over medium heat; fry patties, turning once, until thermometer inserted horizontally into patty registers 160°F (71°C), about 10 minutes. Transfer patties to plate; cover and keep warm.
Drain fat from skillet. Whisk remaining stock, mustard, Worcestershire sauce and cornstarch; add to pan. Add peas; simmer, stirring often, until thickened, 2 minutes. Spoon over patties

Thursday - Lemon Butter Chicken, rice and salad


1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
4 boneless, skinless chicken breasts
lemon pepper to taste
garlic salt to taste
onion powder to taste


Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
Arrange the chicken breasts in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Friday - Taco Soup


1pound hamburger - brown and drain grease
1 package taco seasoning
1 packet ranch dressing mix
2 - 398 ml cans of kidney beans or brown beans ( I add one of each)
1 can Niblet corn or frozen corn
1 - 398 ml can tomato sauce
1 - 796 ml can diced tomatoes
1 - 398 ml can water

Brown and drain grease from hamburger. Add 1 package taco seasoning and water; simmer meat.
Add EVERYTHING, Simmer for 3 - 4 hours. Serve topped with cheddar cheese and crushed cheese taco chips.

Saturday - Leftovers

Sunday - Sweet and Spicy Cashew Chicken Stir-fry

Wednesday, February 24, 2010


So today is Mr. M's birthday and he is a HUGE ice cream cake fan. Sadly since the demise of DQ in our town, I have had to be creative. This recipe is delicious AND the kids can help make it! Next time you are looking for an easy dessert solution, give it a try!

OREO & Fudge Ice Cream Cake


1/2 cup fudge sundae topping, warmed
2 cups thawed Cool Whip Whipped Topping, divided
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
8 Oreo Cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped


Pour fudge topping into medium bowl. Stir in 1 cup of the whipped topping with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

Arrange 4 of the ice cream sandwiches, side-by-side, on 24x12-inch piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in freezer.

*************I made this using a loaf pan instead of tin foil*******************

Sunday, February 21, 2010

Up, Up & Away!

Well not really...but we are going away this coming weekend and I am SUPER EXCITED to get out of town!!! We will be heading to the city to take in a Home and Garden show and maybe get some ideas on how to renovate our place when the time comes. We got a GREAT deal on a hotel (check out if you're adventurous!)

Looking forward to some downtime, but in the mean time...HAPPY EATING!


Monday - Tacos

Tuesday - BBQ chicken, red onion, green pepper & roasted garlic pizza

Wednesday -BBQ Steak with Pesto Butter, Grilled Veggies and Foccacia 

2 teaspoons grill seasoning for steak
lean sirloin steaks 2" thick (1 2/3 lbs or 700 g)
1 zucchini
1 head broccoli
1 red onion
1/2 green pepper
1/2 red pepper
1 teaspoon olive oil
1 teaspoon Garlic and Herb Seasoning, Salt Free
1 loaf Foccacia bread (Overwaitea sells small loaves)


Preheat oven to 350º F. Sprinkle spice on both sides of steak. Let stand at room temp.
Meanwhile: Wash and slice veggies into large chunks tossing into fry pan as you cut. Pour olive oil into the palm of your hand and massage veggies to coat. Sprinkle with spice. Set aside.
Turn oven off and toss bread in.
Combine room temperature butter, basil pesto and maple syrup in a small bowl or cup. Stir and set aside.
Preheat BBQ at med heat (350º F). Place veggie pan on medium high heat. Toss often.
Spray grill with cooking spray. Place steak on pre-heated grill. Rotate steaks after a few minutes when they lift easily off grill (Change the angle but don’t flip). Wait a few more minutes then flip. Cook steaks to desired doneness. When steaks are almost done remove from grill and place on a piece of foil. Dabble tops with pesto butter and wrap them up. Serve steak and veggies with warm foccacia bread.
Tip: Toss on extra veggies and make extra pesto sauce. This way the next day you can bring grilled veggies and foccacia sandwiches to work or school!

Thursday -Crock-Pot Apple-Bacon Pork Chops w/ rice, zucchini and mushrooms

Cooking spray (Pam)
6 large pork chops (trimmed)
1/2 cup cup broth on hand (chicken, vegetable or beef)
1 tbsp maple syrup
1 tsp cinnamon
2 apples
1 1/2 cups cups basmati or white rice
3 cups water
8 slices ready fried bacon from the grocery store
2 cups croutons
1 can unsweetened apple sauce (10 oz or 284 mL)
1 tsp olive oil
2 small zucchini
5 mushrooms
1/2 tsp Italian seasoning


In the morning…(****OR the night before and put in fridge)
Heat a large fry pan sprayed with cooking spray at med-high.
Brown trimmed pork chops on both sides until nicely brown. Place browned pork chops in crock-pot but do not clean fry pan.
Combine broth, maple syrup and cinnamon in the unclean fry pan.
Stir at high heat until there are no more brown bits on the bottom of the pan (deglazing fry pan).
Pour broth mixture over pork chops.
Peel and slice apples and layer over chops.
Set crock-pot at low heat and cover.

When you are just about ready to eat…
Pre-heat oven to 375º F.
Combine rice and water in a large microwave safe pot with lid.
Cover and microwave at high 10 minutes, then medium 10 minutes.

Remove center crock from the crock-pot and layer the following over chops: bacon, croutons, and then apple sauce. Place in hot oven until everything else is ready to serve.
Heat oil in the unclean fry pan at med-high.
Wash and cut zucchini into chunks and mushrooms into quarters, adding to pan as you cut. Sprinkle with spice.
Toss occasionally until zucchini is tender.

Friday & Saturday - AWAY!!!!

Sunday - Perogies & Kielbasa

Sunday, February 14, 2010

Happy Valentines Day!

Ah, the worlds best Hallmark holiday has arrived! Lu and I are fixing to make some cupcakes for her party tomorrow at school. Mr M. made us blueberry pancakes for breaky and it's looking like a good day. :)

At any rate I am excited to test out my new knife today, See Mr. M is not as unromantic as I once believed, what says I LOVE YOU better than a new chefs knife for VDay?

Enjoy my friends! It's going to be a good week!

Monday - Tuna Noodle Casserole 


3 cups uncooked egg noodles
2 (6 ounce) cans tuna, drained
1/2 cup chopped celery
1/3 cup chopped green onions
1/3 cup sour cream
2 teaspoons prepared mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 small zucchini, sliced
1 cup shredded Monterey Jack cheese or cheddar
1 tomato, chopped


Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.

Tuesday - Sweet and Sour Pork Chops with rice and veggies 


6 medium pork chops
1 tablespoon oil or butter
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon allspice
4 whole cloves
salt, to taste
black pepper, freshly ground, to taste


Brown the pork chops in the oil or butter and place in a single layer in a baking dish.
Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops.
Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.

Wednesday - Pasta Bake 


250 g pasta, penne or shells etc,cooked
1 onion, finely chopped
2 cloves garlic, finely minced
500 g beef mince
1 carrot, chopped
1 stalk of celery, chopped
1 green pepper, chopped
1/2 cup red wine (or broth)
1 cup beef broth
140 g tomato paste

1 (400 ml) can tomato soup
1/2 teaspoon dried oregano
1/2 teaspoon dried basil


1 cup cream
2 eggs
1 cup cheddar cheese, grated
2 slices bacon, chopped

Heat the oil in a large frypan over medium heat.
Fry the onion until golden and tender.
Add the garlic and cook a couple of minutes more.
Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour.
Add remaining sauce ingredients, stir well.
Simmer for about 30 minutes or until the sauce has thickened.
Mix in cooked pasta and pour into a 2 litre casserole.

Topping: Whisk together the cream and egg, and season to taste.
Pour gently over the meat/pasta mix.
Sprinkle over cheese, scatter this with the bacon.
Cook in a moderate oven (190c) until custard is set and golden.
about 30 minutes.

Thursday - Leftovers

Friday - Crispy Tilapia served with tartar sauce and salad 

3 lbs tilapia fillets, about 10
1/3 cup flour, for dusting fish
1 egg
1/2 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons Old Bay Seasoning
canola oil, to cover bottom of large pan


Salt and pepper fish.
Dust fillets with 1/3 cup of flour.
Mix egg with buttermilk in one bowl.
Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
Dip all floured fish into egg then flour mixture.
Heat oil medium-high in large pan.
Fry, turning after 2 minutes on each side.
Salt as soon as you take out of pan.
Should be done in three batches.

Saturday - The PW's Simple Sesame Noodles (with veggies)

12 ounces, fluid Thin Noodles, Cooked And Drained
¼ cups Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
3 Tablespoons Pure Sesame Oil
½ teaspoons Hot Chili Oil
4 Tablespoons Canola Oil
2 Tablespoons Hot Water
4 whole Green Onions, Sliced Thin


Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Serve in a bowl with chopsticks. Yummy!

Sunday - Steak on the BBQ....or wings

Sunday, February 7, 2010

Go INDY!!!!

It's hard to believe we are already heading into the middle of February!!! I have added a few meals packed with veggies to help us all boost some immunity to these lovely colds and flus that circle around this time of year.

Since Mr M is anti-valentines we are not doing anything special but I am making the most fattening Alfredo sauce on V-Day, it's so good.

So my friends, enjoy another week of inspiration, that is if you can roll yourselves off the couch after all the food at today's Superbowl festivities!

Take care

Monday - Chicken Fajitas  

1 tbsp (15 mL) chili powder
2 tsp (10 mL) each vegetable oil and lime juice
1 tsp (5 mL) ground cumin
1/2 tsp dried oregano
2 cloves garlic, minced
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) cayenne pepper

2 boneless skinless chicken breasts (12 oz/375 g total)
1 onion, sliced
1 each sweet green and red pepper, sliced
1 zucchini, sliced
1/2 cup (125 mL) chopped fresh coriander
12 small whole wheat tortillas, warmed
1/2 cup (125 mL) shredded cheese
1/4 cup (50 mL) each salsa and sour cream


In small bowl, mix together chili powder, oil, lime juice, cumin, oregano, garlic, salt and cayenne pepper; divide in half and set aside separately.
Between plastic wrap, pound chicken to generous 1/2-inch (1 cm) thickness; rub with one of the lime mixture halves.
Place chicken on foil-lined rimmed baking sheet; broil, turning once, until browned and no longer pink inside, about 8 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice thinly and keep warm.
Meanwhile, in nonstick skillet, fry remaining lime mixture, onion, green and red peppers and zucchini over medium-high heat, stirring occasionally, until tender-crisp, about 4 minutes. Stir in coriander. Divide chicken and vegetables among tortillas; sprinkle with cheese, salsa and sour cream (if using) and roll up.
Marbled Canadian Cheddar both looks and tastes great in these colourful fajitas.

Tuesday - Tuna Melt Bites  

6 slices rye bread
1/2 tbsp olive oil
1/4 cup finely diced onion
1/4 cup each finely diced celery and sweet red pepper
1/4 tsp dried oregano
1 cans flaked white tuna, drained
1/4 cup light mayonnaise
1/4 tsp each salt and pepper
1/4 cup shredded old cheddar cheese


With 2-inch (5 cm) round cutter, cut 12 circles from bread. Bake on foil-lined baking sheet in 350°F (180°C) oven until golden, 10 minutes. (Make-ahead: Store in airtight containers for up to 24 hours.)
In skillet, heat oil over medium heat; cook onion, celery, red pepper and oregano, stirring occasionally, until softened, about 4 minutes.
In bowl, mash tuna; mix in mayonnaise, salt, pepper and vegetable mixture. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Spread rounded 1 tbsp (15 mL) tuna mixture to edge of each toast; sprinkle with cheese. Broil on foil-lined baking sheet until cheese is bubbly, 1-1/2 minutes. Sprinkle with onion.

Wednesday - Beef and Cabbage Soup  


12 oz (375 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 clove garlic, minced
2 bay leaves
1/2 tsp (2 mL) each dried thyme, marjoram and salt
1/4 tsp (1 mL) pepper
Pinch ground cloves
3 cups (750 mL) chopped cabbage
2 carrots, halved lengthwise and sliced
2 stalks celery, sliced
3 cups (750 mL) sodium-reduced beef stock
1/4 cup (50 mL) tomato paste
1 cup (250 mL) cooked rice
lemon wedges

In large saucepan, brown beef over medium-high heat, breaking up with back of spoon. With slotted spoon, transfer to bowl. Drain fat from pan and wipe out pan.
Heat oil in pan over medium heat; cook onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, 3 cups (750 mL) water and tomato paste. Return beef to pan and bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves. Serve with lemon.

Thursday - Leftover soup

Friday - Curry - Either Thai red curry found here : , or Indian Butter Chicken ( I use the PC blue label sauce) with rice

Saturday- Steaks on the BBQ, & Caesar salad

Sunday - Pasta - At this point I am thinking Fettuccine Alfredo Using the "Better Than Olive Garden Alfredo" sauce  


1/2 cup sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated Parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer.
Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta.

Friday, February 5, 2010

SUPERBOWL!!!! Can I get a little "WHO DAT?"

Ok but seriously I am just trying to sound cool, I have no idea that that is some slogan for the New Orleans Saints, who by the way, I am not cheering for. (Go Indy!) At any rate I will have some serious munchies in my house. The K family are bringing bacon wrapped water chestnuts, The H family is bringing no bean chili....there a a great recipe here for no bean chili on FRESH IDEAS Oh and wings, we will be making wings FOR SURE!!! We will be doing some SERIOUS eating! Have fun my friends!


Shredded Apricot Pork Sandwiches

2 medium onions
1 cup apricot preserves
1/2 cup packed brown sugar
1/2 cup bbq sauce
1/4 cup cider vinegar
2 tbsp Worcestershire sauce
1/2 tsp red pepper flakes
1 boneless pork top loin roast or pork shoulder roast, trimmed of fat
1/4 cup cold water
2 tbsp cornstarch
1 tbsp fresh grated ginger
1 tsp salt
1 tsp black pepper
10 to 12 toasted onion or sesame rolls

Combine onions, preserves, brown sugar, bbq sauce, vinegar, Worcestershire sauce, and pepper flakes in a small bowl. Place pork roast in Crock-pot. Pour apricot mixture over roast. Cover cook on low 8 to 9 hours.

Transfer pork to cutting board, let cool slightly. Shred pork with 2 forks. Let cooling liquid stand about 5 minutes to allow fat to rise. Skim off fat and discard.

Blend water, cornstarch, ginger, salt and pepper until smooth. Whisk cornstarch mixture into cooking liquid. Cook uncovered on high for 15 to 20 mins or until thickened. Return shredded pork to Crock-pot. Mix well & SERVE

I am also making Tidymom's Beer Cheese Dip found here

Beer Cheese Dip  

Beer Cheese Dip

2 - 8oz pkgs Cream Cheese, softened
1/3 cup beer*
1 envelope Ranch Dressing Mix
2 cups Shredded Cheddar Cheese

Beat the first three ingredients until well blended.
Stir in cheddar cheese by hand.
*if dip is too thick, add a little beer to thin it down

Tuesday, February 2, 2010

An amendment

Due to lack of ingredients, and a failure to make a trip to the grocery store as of yet this week (yeah me! lol) I will be making this beef crockpot recipe instead:

BBQ Beef Sandwiches 


1 (3 pound) boneless chuck roast
1 white onion, sliced
3 cloves chopped garlic
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
2 (18 ounce) bottle barbeque sauce


Place roast into slow cooker. Sprinkle with onions, garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
Remove meat from slow cooker, shred. Drain off liquid and return to slow cooker. Add more bbq sauce. Cook for 1 more hour. Serve hot on crusty buns