Coconut Banana Muffins

Yummy mini muffin recipe:

Yield 24 mini muffins.
½ cup coconut flour
¼ teaspoon salt
½ teaspoon baking soda
4 large eggs
¼ cup melted coconut oil
¼ cup honey
2 medium sized ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract

Mix together with a hand blender. Bake at 350. Took about 40 minutes to bake, but I would check on them.

How to take care of your skin and hair with your pantry (special info for Blondes)

Here is some simple ideas for Skin Care that you can easily make right now.

Body Scrub:

I have been making my skin smooth with this simple recipe for years.  This is something that you can make and store in a container.
Brown sugar
Olive oil
Essential Oils

Shampoo:
If you are a blond I highly reccomend this.  It will also remove the brassy tones (i think).
1 part baking soda
4 parts water

Conditioner ( you can use this as a toner on your face too!!)
Apple Cider Vinegar
Water
Grape fruit essential oils

Lotion:
Coconut oil

Face Cleanser:
For oily skin:
Baking soda and lemon

Dry:
Castor Oil and Olive Oil wipe with cotton ball
or yogurt and warm honey

Face Mask:
oatmeal and water.

For more ideas buy this book: Natural Beauty at Home

Coconut Pancakes (grain free)

This recipe is from Cooking with Coconut Flour: A Delicious Low Carb, Gluten Free Alternative Wheat by Bruce File.  If you like comfort foods and have a Wheat sensitivity this is a great book for you!

I am not Gluten Free, but I think a lot of the recipes are yummy!  Some of my friends have allergies and I think being a good hostess means considering your guests.

Here is the recipe that I tried:

3 Tbsp Butter, melted
3 Tbsp Coconut Milk (or cow's milk)
1 tsp Honey
1 tsp salt
3 Tbsp Coconut Flour
1 tsp baking soda
3 eggs

Tip: Use any flour!  Try almond flour!

Some coconut oil for frying (or butter)




Directions:
1. Whisk eggs, melted butter, coconut milk, honey and salt.
2. Add in baking powder and coconut flour. I was impressed by the consistency of the batter! Adjust your batter if needed.  You may need to add a dash of coconut flour or coconut milk.
3. Heat the coconut oil in a pan on medium.
4. Add 2-3 Tbsps of batter and cook each side till golden brown
5. Serve with berries and Maple Syrup.

Baked (not fried) Crispy Panko Crusted Chicken

Craving something crunchy?? I was tonight!  After this recipe you will cure your fix for deep fried chicken.  This recipe is a lot lighter and there is no oil!  So tasty.

Ingredients:
4 chicken thighs (next time I would butcher a chicken and use all the different parts)
1 cup Panko crumbs
1 egg
a splash of milk
4 tbsps of dijon ( I always use Stone Ground Prepared Mustard)
1 tbsp honey
salt and pepper








Directions:
1.   Preheat oven to 425
2.   Cut excess fat from chicken thighs and season with salt and pepper.
3.   Mix egg, milk and 1 Tbsp of Dijon and put in a bowl.
4.   Put the Panko crumbs in a bowl.
5.   Prepare a cooking sheet with tinfoil.  I used nonstick tinfoil so I didn't have to use any oil.
6.   Dip each piece of chicken in the egg and then coat in panko.  Place on cooking sheet.
7.   Place in oven for 20-25 minutes.
8.   Mix remaining dijon and honey.  Put in microwave for 8 seconds.  Now you have an easy dipping sauce.

Pork Tenderloin with Nonna Pia's Rosemary reduction

I was totally dreading cooking after my workout. I knew I had to cook pork tenderloin, because I had some in the fridge. In order to motivate myself I had to keep it simple. I decided to chop up some onions and start to carmelize them. Then I got motivated to make my pork.
Here is the recipe:

Ingredients:
1/2 pound pork tenderloin
rosemary
Salt and Pepper
1 apple
2 onions butter or grape seed oil.

Directions:
1. Chop 2 onions and put in stainless steel pan. Cook on high for 10 minutes. Reduce heat to low- med and add 1/2 cup of water. Cover. Stir and check every 5-10 minutes. Takes about an hour to get perfect onions. Feel free to skip this step and serve the pork with a fresh salad.
2. Pre- heat oven to 425.
3. Heat a stainless steel pan and add butter or grape seed oil. Coat your pork in salt, pepper and rosemary. When the pan is hot sear each side for 1-2 minutes.
4. Chop up an apple and place in oven proof glass pan. Place the seared Pork on top. Cover with Nonna Pia's Rosemary reduction
5. Cook in oven at 400 for about 25 minutes. I cooked mine covered to keep in the juices. Then let it rest for 5 -10 minutes. The internal temperature should be 145.

TIP: Experts used to say to cook pork to 160.  This will leave you with dry pork.  When you check the temperature you should check the thickest park.

 Serve with onion and a fresh salad.

5 minute Prep Meat Loaf

For anyone who knows my boyfriend he is a hunter and tends to hoard his meat.  He does not like to share his venison.  I used to do that with speciality chocolate, but now I just eat it right away.  I am wishing I had one more morsel of that Swiss chocolate.  But that is another story! Now that hunting season is around the corner I can bring out the venison.  My personal favourite preparation is ground venison.

Tonight I have prepared for you a simple and moist meatloaf.  If you do not have venison I suggest bison.

Ingredients:
1pound of ground meat
1/4- 1/2 panko crumbs
squirt ketchup for 3 seconds
squirt mustard for 3 seconds
squirt HP sauce for 1.5 seconds
as much cayenne as you can handle
a pinch of salt
1 egg
1tsp of Worchestershire sauce.
a dash of grape seed oil

Directions:
1. Pre heat oven to 350.
2. Put all of the ingredients in a bowl and mix well.
3. Coat a glass loaf pan with Grape seed oil and pack venison in.  Top with a bit of ketchup and HP sauce
4. Cook covered with tin foil for 30 minutes.
5. Cook uncovered for 30 minutes (if you like it crisp broil for 2 minutes)
6. Check temperature. I left mine at 150.  you could go up to 160.
7. Let sit for 5-10 minutes.

Serve with boiled potatoes, peas and arugula

Enjoy!!!

10 minute prep chicken stock

Easy Chicken stock:

Ingredients:
1 Tablespoon of Grape seed oil
4-5 table carrots
4-5 celery stocks
1 leek
1 large onion
2 chicken wings
1 chicken carcass
handful of pepper corns
3 bay leaves
dry or fresh herbs: such as thyme and Rosemary
6-8 liters of water


Direction:
1. Chop all of the vegetables.
2. Add oil to large pot and put on medium high heat.
3. When the pot is heated add the vegetables and cook for 10 minutes. **If the chicken carcass is already cooked skip step 4.
4. Add the raw chicken wings and carcass.  Try to place in the bottom of the fat so it browns and cooks off the fat.
5. After ten minutes add the water and herbs.  Put on high heat.  Let boil for 5 minutes.
6. Reduce heat to med- low and simmer for 2-3 house.
7. Once cool strain the liquid from the vegetables/carcass and place in fridge over night.
8. Skim the fat and use for soups and risottos.

Sunday Fun-day Slow Cooker Balsamic Chicken

Sunday afternoons I like to tidy the house and make something delicious that will help make Monday easier.  Today I was inspired by my boyfriend, Casey Ardley.  We always try to out due our shelves when it comes to wining and dining. Last time he made chicken he used Nonna Pia's Balsamic reduction and it was so good.

Today I made for you a Slow Cooked Chicken to perfection! I also prepared a chicken stock that only took a few minutes extra to prep, so when I come home Monday night I can easily make a soup.

Tip of the day:
Always buy a whole chicken.  Per kilogram the whole chicken is always cheaper.  It is a simple way to save money.













Ingredients for Slow Cooker Chicken

1 whole chicken (butcher the chicken into 2 breast and 2 thighs and leave the wings for the stock)
1 can of tomatoes (2 fresh tomatoes)
3 sprigs of Rosemary
2-3 Tbsp of Nonna Pia's Balsamic Reduction-Rosemary Flavour
1 onion
Salt and Pepper

Directions:

1. Butcher the chicken. Click here for some tips from Food and Wine magazine.
2. Cut the chicken breast in half and place in slow cooker. Add the chicken thighs as well. I skinned my chicken, but you can do what ever pleases you.
3. Chop the onion and place on top.  Place the tomatoes on top.
4. Sprinkle on the Rosemary.
5. Top with the Balsamic Reduction.
6. Set slow cooker on high for 2-3 hours or on low for 4-5 hours.

Serve with a fresh salad from the farmers market.

Click here for the chicken stock.

Hubbub Sandwich Bliss Review

For some, the sandwich is just something they pack for an easy lunch. This may include something like ham, cheese, lettuce, tomato and mayo with dry bread.  It is time to reinvent the sandwich and think beyond Subway and Quiznos.  A sandwich can be an epic creation and anything done right can be gourmet.  Often I hear people start with sentences such as "I won't eat that..."  But, once something is done to perfection those taste buds relearn that proper food combinations can elevate any food!

Where did I eat this week?
I had the ultimate pleasure of eating a sandwich at Hubbub Sandwich Bliss located in Vancouver BC.  It is a must for any foodie!  At first sight, the restaurant has simple and clean decor. It is a very comfortable environment for sitting or taking out.  The open concept kitchen has impressive attention to cleanliness and detail. And you won't end up smelling like a sandwich when you leave....big bonus!

What did I eat?
Every sandwich begins with a base of pickled jalenpenos, creamy garlic sauce, romaine lettuce, cilantro and crunchy caramelized onions atop a toasty baguette.  Then you simply choose a protein. What a genius idea to set up a perfect base for each sandwich. My boyfriend and I both opted for the pulled pork and it was definitely sandwich bliss.  My first bite blew my hair up like the static ball at Science World.  Combining jalenpenos and cilantro is a great marriage of flavours.  This sandwich was refreshing and satisfying.  The pork is marinated for 24 hours until spicy and tender.  It was the perfect combo of juicy and spicy with the right baguette to meat ratio.  The baguette, itself, was a home run.  It was messy enough to be juicy, but not messing enough that I am wearing the sandwich.

What else?
Gluten Free:
Hubbub creates a warm environment for all types of food lovers. There is an option for Gluten free diets as well. Get any of the proteins on a creative fresh salad. We tried the Quinoa Salad and Clean Slaw.  The Clean Slaw offers a blissful combination of cabbage, coconut, mint and cilantro in a light vinaigrette.  And, of course, there is a liquor licence so it could be a great way to start a friday night before heading to a party.

Overall Review: 5/5
This is fresh and intuitive while keeping it simple. The next best part of this sandwich bliss is that you are supported BC local boys who know good food and service.  These true leaders work with their employees on the lines! Thank you Ben and Stephan for giving the gift of great food! My mouth is salvating at the thought of trying the Veggie (Red peppers, eggplant and squash baked with a chilli-lime mariande.) Keep up the hard work.  Any plans to open up in Whistler?

Wheat free cookies

Looking for a tasty cookie without flour and butter??? I am still playing with the recipe, but I think this is a great start.  They look pretty good!

Yield: 12-15

Ingredients:
1/2 cup peanut butter
1/2 cup almond butter
1/8 cup of honey
splash of vanilla
2 large eggs
optional 3/4 cup oats
heaping tsp of baking soda

Other substitutions: Use coconut flour or rolled oat flour instead of oats.  I think you could skip the honey and add apple sauce.

Directions:

1. Preheat oven to 350.
2. Put all ingredients into a mixer except chocolate chips and mix until smooth. Then stir in chocolate chips.
3. Make each cookie about 2 TBSPs and scoop onto parchment paper.
4. Cook for 10 minutes.

They will be chewy and delicious!

Cleansing: Is it for you?

Twice a year I usually try to cut out diary (mainly cheese), bread (and anything with gluten), sugar, and wine. On this diet plan I can eat all the fruit and veggies I like, organic meat and increase my fibre.  My current dilemma has been should I take supplements at the same time to encourage my body to rid it self of toxins.  I have done the Wild Rose Cleanse many times, but I find the supplements too harsh for my system.  I am currently trying Botanica's Restorative Cleanse, and so far I am very pleased!  There are only 2 supplements that you have to take per day for 2 weeks.  In particular there is one compound for skin.  Our skin can often be the last organ that our body treats.  It can become dry in the winter and is responsible for protecting us for the toxins from the air.

Why do I do it?
I find cleansing re-sets my clock and cycle.  When too many toxins build up I feel bloated and tired. There are times where I like to throw caution to the wind and eat and drink whatever I please. All of a sudden eating cheese and crackers between meals becomes a routine.  So, naturally a few pounds creep on. If 5 -10 pounds creep on every year in 3 years that could be 30 pounds. That is not a place I want to go to.

Each time I do a cleanse I feel great and I eat better after as well.  I am not craving as much bread and cheese. I can't say the same for wine; I always like my wine!

My ultimate goal is to maintain a balance and eat according to my cleanse Monday to Friday and treat my self on the weekends. This is a great way to maintain weight and have treats too!  However, over the holidays (and then some) my regular healthy diet crashed a bit.  Who wants to join me as I reset my diet?

I will outline my 14 day meal plan as I go along (maybe I will have the strength to go for 3 weeks):

Day 1
Water Plan: Cucumber infused water (if you had vegetables or fruit to your water it will be more enjoyable)
Breakfast: 2 poaches eggs, smoothie (1/2 banana*, water, berries and pineapple).

*some cleanses will say to stay away from tropical fruit.  You do have to be careful not to have too much because of the sugar content.

Lunch: Salad in a Mason Jar!!  It is so fancy that you have to love it!!  The night before we had roasted carrots and beets, so that started my salad! I added lettuce and tomato as well.  Dressing: lemon, olive oil, dill, salt and pepper.  I also found that Simply Natural's Organic Stone Ground Mustard doesn't have any sugar.  If you are avoiding vinegar than you have to say away from this one This salad lasted me 3 mini meals through out the day: 11am, 1pm and 5 pm snack. I am grazier and like to keep my energy levels up.

Dinner: Casey's Chicken Stew
Beverage: lemon infused water.

Plan ahead! I cut some apples and put them in a pot with lemon and cinnamon.  I cooked them until it looked like apple sauce without sugar.  This is a great topping for your oatmeal!

Day 2:
Breakfast: Oatmeal with my no sugar apple sauce that I made the night ahead.
Snack:1 hard boiled egg
Lunch: Casey's Chicken Stew
Snack: 3 handfuls of popcorn with pepper
Dinner: Salad: blueberries, avocado, tomatoes, lettuce, kale and cucumber
Beverage: 1 pomegranate squeezed into a large picture.

Day 3
I am going skiing today, so I need to fuel myself before I go.
Breakfast: Oatmeal with No sugar apple sauce.  Blueberry, banana and water smoothie.
Lunch: Ahhh lunch on the mountain.  I was planning for trouble here.  I ended up with a vegetarian and gluten free soup.  It was a spicy, yam, curry and lime soup.  I also got a side of edamame beans. Paired with 2 large glasses of water.
Snack: 1/2 bar Energy Bar from Nita lake Lodge (nuts, seeds, cranberries, raisins)  It was definitely a rich treat for an apres ski treat. I will be staying away from that one unless I exercise.
Snack: Sauted Kale with butter and salt and pepper
Dinner: Spaghetti Squash with a chicken, onion, tomato and rosemary.  This was pretty satisfying!
Water: infused with berries today.

Day 4
Today I am filled with positivity and feeling great!  So far I am really enjoying this cleanse.  My skin looks great and my energy levels are up.  The scale is going in the right direction at a good pace.  My belief that healthy weight loss should be 1-2 pounds per week.
Breakfast: Omelette 2 eggs and mushrooms.  For some reason the mushrooms tasted so rich and I didn't have or want any cheese.
Green Tea
Lunch: Spaghetti Squash with a chicken, onion, tomato and rosemary.
Snack: Lightly panfried kale
Dinner: Stirfry

Day 5:
Water infusion: MINT It is so refreshing and I am drinking a lot of it!
Breakfast: blueberry and banana smoothie
Lunch: Left over Stirfry spilt into 2 meals: 11am and 2pm
Dinner: Ashley and Matt's creation

Day 6:
Breakfast: Eggs

Casey's Gluten Free Chicken Stew

This is a creamy tasting stew without the cream or flour or gluten!

Ingredients for chicken stock:
chicken bones
1 onion
2-3 celery stocks
3 carrots
1 head of garlic
a bunch of rosemary
salt and pepper


Directions to make stock:

1. Get an entire chicken and cut apart the legs and breasts.  Store in fridge for later

2. Now you need to make chicken stock.  Chop carrots, onions, celery, garlic, rosemary, kosher salt and pepper. Brown the veggies until they sweat for about 10 minutes.  Add the chicken bones. Add water (about 8 litres).  Bring to a boil and then simmer for a few hours.  Drain the lumps out and put back on the stove and reduce for an hour or so.

Ingredients for stew:
1 Tbsp butter
2 chicken legs (chopped bite size)
1 onion (chopped bite size)
2-3 carrots (chopped bite size)
3 celery stocks (chopped bite size)
2 bay leaves
1 Parsnip (chopped bite size)
10 button mushrooms (chopped)
1-2 tbsp Rosemary

Roux
3 Tbsp butter
3 Tbsp Quinoa flour

Directions for stew:
1. In a heavy bottom pot add some butter, add chopped chicken legs and caramelize.  Remove the chicken and then add one large onion, 2-3  carrots, 3 celery stocks.  Cook for 5-10 minutes until they start to sweat.

2. Add enough chicken stock to cover the veggies and then 1 litre of water. Add 2 bay leaves. Add chopped parsnip.

3. Add mushrooms, rosemary and add the cooked chicken back.

4. Making a gluten free Roux.  Melt butter in a saucepan and quinoa flour.  The ratio should be 1:1.  You may need to make more if you want a thicker stew.

Casey likes to eat this with bread, butter and red wine.  I would too, but I am on a cleanse!

Thai (sans fish) Coconut Curry Soup

My boyfriend is allergic to fish, so my version of Thai soup does not have and fish.  Typically a lot of Thai food has fish sauce.

Ingredients for soup base:
Below are the ingredients that I use for many soups.  You can create a tofu, chicken or vegetable soup. Get creative.  If you like curries this is a really neat base for a soup.
1 can of coconut milk
2 tsps of curry paste (mine is spicy so that is all I need. If you have a milder version add cayenne too!)
1/2 onion finely chopped
handful of cilantro
2 fresh squeezed limes

minced ginger

*4-5 limes leaves 

*1 stick of lemongrass 

2-3 cups of chicken or veggie stock
* you can find these with the fresh herbs

Here are the vegetables I decided to add this time:
2 carrots chopped
1 large yam chopped
1 large sweet potato chopped
a handful of vermicelli noodles (add at the very end)


Directions:
1. Scoop the hard part of the coconut milk and put in a saucepan on med heat.  Melt the coconut milk and add the curry paste.
2. Add onion and sauté for 5- 10 minutes.  Add cilantro, ginger, lime leaves and lemongrass.
3. Add carrots, yams, sweet potatoes and and heat for about 10 minutes.
4. Add rest of coconut milk, stock and lime juice.  Bring to boil.
5. After it boils turn to low heat and simmer for about 45 mins.  At this point you can turn it to really low and leave for as long as you like.
6. 5 minutes before serving add your vermicelli noodles.  They are really yummy in this soup.

Enjoy!!

Omelette making for Dummies

Are you afraid to make an omelette?  Does it turn out to be fancy scramble eggs? I usually don't even try to make an omelette because I lack patience.  Fear no more because I have figured out the way to make a clean looking omelette. I was inspired by the consistency of a crepe.  I like a nice thin egg for my omelette.  If it is too thick it is hard to cook. It may take some practice, but you can do it too!  This meal is great for breakfast, lunch or dinner, so do not miss out!

Tip:  Be patient with this one!

Ingredients:
Yield 1:
3 good quality eggs (I believe this makes a difference for omelette making)
1 Tablespoon milk
1/4 cheese
2 pieces of cooked bacon
salt and pepper
a dollop of butter (1/2 tablespoon
a dash of oil (1tsp)

Optional:
1/4 cooked spinach 1/4 red pepper.

Instructions:
1. In a bowl whisk 3 eggs and add milk. Add salt and pepper.  Set aside.
2. If you need to cook your bacon get it going now.
3. Grate your cheese and have it ready to go.
4. Cook some spinach and red pepper. Set aside.
5. You can start once all of our ingredients are prepped.  Your omelette needs all of your attention.
6. Pre- heat you pan to med-low (I set mine to 4 out of 9).  Add butter and oil.  Once the butter is melted gently add your egg.  You may not need to use all of the egg.  You want just enough to cover the bottom of the pan. You want the butter/oil to stay on the pan evenly so the omelette doesn't stick.  Let it cook for about 2 minutes.
7. Gently with a spatula release the edges from the pan.  Lift the pan and move the egg around that hasn't cooked.
8. Once the egg isn't moving around it is now time for the trickiest part.  Now your mission is to release the egg form the pan, so if you shake the pan the egg will move independently.   Turn down the heat to low. Gently with your spatula release the egg straitly with the outer edge.  Once the edge is released stick the spatula under the egg gently. Wiggle the egg until it release from the pan.  Now if you shake the pan the egg should gently move around like a thin pancake.
8.  Now add cheese, bacon and spinach.  Once the cheese starts to melt flip the omelette in half.
9. Now eat! Yummy!!!

Fresh Pasta Dough made with Tipo 00 flour with tomato basil sauce

For New Years Eve we like to stay in and make something new and fancy.  I just got a kitchen aid mixer with a pasta attachment, so I decided to make pasta for the first time. If you do not have a mixer you can still make this recipe. You can make this recipe with all purpose flour, but you will get better results with Tipo 00.  It has a higher gluten content.  I tried another recipe with whole eggs and this one with just egg yolks was so much better!  It was also nice dealing with a small batch.  This is the perfect recipe for date night.

Ingredients:

1 1/4 cup Italian flour (Tipo 00)
1/2 tsp salt
2 large egg yolks
2 tablespoons olive oil
1/4- 1/2 cup of water

Sauce:
1/2 white onion finely diced
4 tomatoes
2 handfuls of fresh basil
1-2 tablespoons of olive oil
2-4 garlic cloves minced.
parmesan cheese (as much as you like)
salt and pepper to taste.

Yield: 2 large portions

Directions if you have a mixer:
(if you do not have a mixer I highly recommend this recipe and please go here for technique instructions.)
1.With the kitchen aid mixer this is super easy!  Mix the salt and flour so it is well blended and put into mixer.  Mix wet ingredients together and put into mixer.
2. Use the flat beater on setting 2 for about1 minute.  The mixture should stick together, but it should not be wet to touch.  Does it need more water or flour?  You may need to play a bit until you get the right dough texture.  Basically it should be just wet enough to stick together and not fall apart.
3.  Make it into a ball and put into fridge for about 45 minutes.
4.  Follow your pasta attachment directions for rolling out pasta.
Tip: Once the pasta is cut I recommend spreading it out on a pasta hanger or a clothing hanger for 10 minutes before cooking.  This will make it so it doesn't stick together. While your pasta is drying start your sauce.
5. Cook pasta for about 2-3 minutes.
Tip: Once the pasta is cooked put olive oil on the noodles to prevent sticking and pour sauce on.

Sauce:
1. Heat up sauce pan with olive oil and put in onions.  Cook for 10 minutes to soften at med heat.  Stir often.
2. Add garlic and cook for another 2 minutes.
3. Add tomatoes (for bonus points marinate the chopped tomatoes in vodka for 10 minutes before). cook for about 5 minutes.
4. Add basil, parmesan, salt and pepper to taste.

Please ask if you need more instructions!

Mini Muffin Tin Potato Cakes.

Looking for something cute and easy to bring to a cocktail party.  This is it!  If you do not have a mini muffin tin a normal muffin tin will work.

Ingredients:
Yield 12 mini cakes (this recipe is easy to double)

2 cups of shredded potato- rinsed and squeeze out the moisture (all the recipes online say to use frozen, but I couldn't find any frozen shredded potatoes to my liking)
3 Tablespoons minced onion (I used a grater)
Tablespoon of flour
4-6 Tablespoons parmesan cheese
1 Tablespoon fresh Thyme or Rosemary
1 egg
Fresh Cracked  pepper
Salt
butter
Topping: Chedder cheese

Optional: bacon bits or sausage.
--Preheat oven to 425 and heat the muffin tin for 10 minutes
1. Mix potato and flour. Add onion, parmesan cheese, herbs, s&p and egg.  Mix together.
2. Pull muffin tin from oven and use parchment paper to butter the tin.  Add mixture.
3.  Bake for 13 minutes and then flip them and bake for another 13 minutes.

YummY

Rosemary Apple Sauce Carmelized Onion Flat bread

This may be one of my most creative works by far!

Ingredients:

Rosemary Apply Sauce (we canned this in the fall) you can just use apple sauce and rosemary
5 onions
butter
Bacon
Cheddar cheese
pizza dough (our supermarket carries great dough so we use that)

Directions:
Pre-heat oven to 425
1. Rough chop onions.  Melt some butter in a large sauce pan and toss in the onions.  Start on high heat until the onions start to gently turn more translucent.  Then turn down the heat to low- med and put 1/2 cup of water.  Cover and leave for about 30 minutes.  You will want to check and stir every few minutes.  Then take of the led and continue to cook until the liquid absorbs and the onions start to look gooey.
2. Well the onions are cooking. Cook a package of bacon until crispy.  Let cool and chop into bits for the pizza.  Grate the cheese.
3.  Roll out your dough.  Put apple sauce and rosemary then onions, then cheese and bacon bits.
4. Cook at 400 F for 15-20 minutes.  I test to see if it is ready by tapping the crust.  If it makes a noise it is probably ready.

This will be a crowd pleaser!

enjoy!

Thursday night braised ribs with wine

It's Thursday and we are almost at the weekend!  Why not spoil your self with a yummy meal and celebrate that the weekend is near??

Ingredients:
1 bottle of wine= winning!
2 tbsp butter
8 short ribs
2 onions chopped
2 celery sticks chopped
2 carrots chopped
1 head of garlic
4 bay leaves
4 sprigs of rosemary
salt
pepper

Instructions:
Preheat oven to 325

Heat a oven friendly pot  and melt 1tbsp of butter.  Brown each side of the ribs for about 2minutes and season each side with salt and pepper.  This is where you will get all of the flavour! Remove the ribs and place on a rack.  Drain the fat out of the pot if there is a lot.  Throw in the veggies (add more butter if needed) and brown for 5-10 minutes.  Put the ribs back in.  Pour the wine over the ribs.  Add bay leaves and rosemary.   Put in oven for 2-3 hours.  You could do this same recipe and slow cook.

Tips: What wine?  A cab sauv would be awesome!  We did the Hester Creek Character (Merlot, Syrah, Malbec and Petit Verdot.  Yummy.

Makes getting through thursday easy peesy!

Oprah's 10 minute Appetizers

Love this!


http://www.oprah.com/food/Quick-Appetizer-Recipes-10-Minute-Appetizers

Crepes: Fancy is Easy!

Anyone can make crepes!  It is easier than pancakes I think. This is a recipe that you can make the night ahead, so if you are sleepy in the morning breakfast is ready to go! This is a recipe that will please your guests with very little prep time.  With the help of the joy of cooking here is the recipe:

3/4 cup flour (depending on the amount of liquid from your eggs you may need to add a bit more)
1/2 tsp salt
1 tsp double acting baking powder
2 T powdered sugar (or granulated...what ever you have)
2 eggs
2/3 cup 1% milk
1/3 cup water
1/2 tsp vanilla

1. Steps mix the dry ingredients together.

2. Mix the wet together.

3. Gently which both together.  Don't worry about the lumps.  The mixture will seem runny and that is what you want.

4. The first crepe is a test.  I usually use a 1/4 cup of mixture for each 5-6 inch crepe.  Pre- heat your stainless pan to med-high.  Put a small amount of butter and let it melt.  Pour the crepe mixture and tip the pan around to let the mixture spread. When you see little holes in the mixture it is time to flip.  The crepes are thin so each side will take less than a minute or so!  By the third crepe you will be a pro!

ok no excuses!  time to make crepes!

Serve with Champagne and OJ.

My Fav fillings:

nutella and banana

powered sugar and butter

eggs and cheese

fresh fruit and whip cream

maple sryup 

smoked salmon and cream cheese is sooo yummy!