Recipes

Tortellini Pasta Salad: Easy Recipe

It's been awhile since I've had the chance to make a blog post . Life gets in the way sometimes .

I'm sure you all can relate so I thought I would post a quick and easy recipe that would make a great side for dinner or to take to your next BBQ.

Ingredients
1/2 package fresh cheese tortellini ( you could use frozen this was just what I had ), cooked and cooled
1 large tomato finely chopped
1/2 cup sweet onion chopped thinly
1 tbsp oregano
1 clove garlic minced
1/2 cup shredded cheese ( I used mozz )
Salt and pepper to taste
Parmesan on top

With a tbsp or 2 of olive oil cook down onions and tomato until tomato bursts add garlic .
Let it cool

Combine veggie mixture with pasta . Add a drizzle of olive oil if it looks dry
Add cheese and salt and pepper and mix
Top with Parmesan and chill until ready to serve .
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Such a great and easy dish for summer. My husband enjoys it so much he's having the leftovers as lunch today.

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Tri Tip Steak

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This is what I had for dinner the other night.  My husband smoked a tri-tip steak for dinner and it was so amazing.

I bought him a smoker for Father’s Day a few years ago and everything he makes in it turns out amazing!  I will never eat regular turkey the same way again.  Every year for Thanksgiving he smokes the turkey and I make all of the side dishes.

This tri tip steak is so amazing.  Here it is when we added the rub on it that we got at the butcher as well.

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I think he smoked it on the smoker for like thirty minutes per side.. but I could be mistaken.  But it turned out in absolute perfection!

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Yummy burger

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I had the awesome honor to enjoy this absolute deliciousness.  I wish I could take credit for this burger but unfortunately, it was bought.

It is a philly cheesesteak burger!  Oh my word, I just may have to duplicate this burger one day.  It is so good.  I had been craving a philly cheesesteak for a while now and when I found this treasure, I just had to order it.

In a few days will be my birthday.  Boo!  I always dread my birthday because I don’t like turning another year older.  And soon school starts for my kids.  I am sort of looking forward to that as I will finally get a break from them.  More my daughter than my son.

Tonight for dinner will be pot roast again.  My husband loved it so much he wanted it again.

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Pot Roast : Recipe

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You know, I absolutely love using my crockpot for meals when my day is busy and chaotic.  It is my favorite cooking tool in my kitchen and in the summers I use it most often since I don’t use my oven.  Something about dumping everything in the crockpot and setting it and then walking away is simply gratifying.  I love having someone else, or something else, cook for me.

I stole this recipe from Pinterest.  She makes this simple pot roast that I made for the first time yesterday.  My husband has been begging me since March to make him pot roast for dinner.  I have never made it before so I was hesitant.  But I finally gave it a go and he gave this recipe a 10!  Here’s the recipe.

Easy Pot Roast

Ingredients:

3 lbs. chuck roast

5 potatoes, cut into chunks

1 onion, cut into chunks

4 carrots, cut into chunks

2 cups of beef stock

2 cups of water

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

1/4 tsp. real salt (I added more for more flavor)

1/4 tsp. pepper

Directions:

Cut up the potatoes, onions, and carrots in chunks.  Add roast in the bottom of the crockpot and then add the vegetables.  Add the seasonings on top of everything.  Pour the beef stock on top and make sure your roast is covered.  If the beef stock doesn’t cover up your roast, add water until it is covered.  Cover the lid and cook on high for five hours or on low for ten hours.  You’ll know when it’s done when you stick your fork in and it just slides off.

Enjoy!

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Chicken Fritters : Recipe

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I am beyond obsessed with these chicken fritters!  I wish I could take full credit for these deliciousness, but I found this recipe on Facebook that Ashley posted.  It is from Natasha’s Kitchen and if you go there, you’ll see a video of how she made this little piece of heaven.  Here is the recipe for it.

Chicken Fritters

Ingredients:

  • 3 large (or 1½ lbs) chicken breasts
  • 2 large eggs
  • ⅓ cup mayonnaise
  • ⅓ cup all-purpose flour (or cornstarch or potato starch for gluten free)
  • 4 oz (or 1⅓ cups shredded) mozzarella cheese
  • 1½ Tbsp chopped fresh dill
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • Extra light olive oil, or any high heat cooking oil

Garlic Aioli Dip:

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  • ⅓ cup mayonnaise
  • 1 garlic clove, pressed
  • ½ Tbsp lemon juice
  • ¼ tsp salt
  • ⅛ tsp black pepper

Directions:

Using a sharp knife, dice chicken into ⅓” thick pieces and place them in a large mixing bowl. Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.  Into the mixing bowl, add remaining batter ingredients: 2 eggs, ⅓ cup mayonnaise, ⅓ cup flour, 1⅓ cups shredded mozzarella, 1½ Tbsp dill, ½ tsp salt and ⅛ tsp black pepper, or season to taste.

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Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.  Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping Tablespoon at a time.

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I used a trigger release ice cream scoop for even portioning). Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through.*  To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.

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Hope you enjoy this as much as my family did!

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Recipes

Strawberry Yogourt Muffins : Recipe 

I was a little over zealous in the produce department the past week at the grocery store and I ended up with a bit of fruit that had to be used before it ended up bad 

A full carton of Ontario strawberries that my daughter didn’t devour yet , was first on my agenda . 

These muffins are sweet , moist and a great way to make a dent in summer’s yummy bounty. 

This recipe is versatile . Use whatever berries or fruit that you need to eat quickly . A yogourt cup of whatever flavour and a bit of whatever milk your family likes using . If you prefer white flour use that . Or half and half . I can say that these turned out great with all whole wheat though .

Strawberry Yogourt Muffins

Ingredients

1 cup sliced strawberries

1/2 cup butter

2/3 cup white sugar 

1 egg beaten

1 tbsp vanilla 

1/2 cup yogourt 

2/3 cup milk 

1 1/2 cups whole wheat flour

1 tbsp baking powder

Pinch of salt 

Cream together butter and sugar . Add egg and vanilla . Then yogourt and milk 

Combine flour , salt and baking powder separately . Combine with wet . Stir in berries . 

Bake in a lined muffin tin for 16-18 minutes at 350. Top should be dry and sides just golden. 

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Let us know your fav way to use up summer fruits and veggies. 

Recipes

Zuchinni Bites : Recipe

Zuchinni is one of my favourite vegetables year round but in the summer lots of people have loads of it from gardens and are eager for new and yummy ways to use it up. 

Hey , there is even a national leave zuchinni on your neighbors door step Day !

Really. 

This recipe won’t make you leave the house but it will leave you with a bunch of yummy zuchinni bites that your kids and even your husband will love.

Ingredients 

1 good sized zucchini shredded . Squeeze water out of it 

2 beaten eggs

1/2 cup shredded cheese 

1 cup seasoned bread crumbs

Combine and drop by spoonful and flatten in fry pan with bit of oil or butter medium low. Until sides are golden

They freeze well and are versatile if you want to add spinach or other shredded veg. 

I keep in fridge or freezer and warm in toaster oven . 

Hope these zuchinni bites are as popular with your family as they are mine.

Water Challenge

Water Challenge: A month later

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A month ago, Ashley and I partaked in a water challenge.  It was truly what they say it is, a challenge.  Here we are a month later and here are my takes on this water challenge and what I thought of it.

For about a week and a half, it was relatively easy for me to drink water.  But for some reason it was getting more and more difficult to find the time to drink that much water.  I don’t know if it is because I was just getting lazy, if my children are the reason why I stopped drinking water as much, or if I just got sick of the flavor of the bland water.

But the first week and a half I drank between four to six jugs of water a day!  Then it slowly progressed to two or three a day and then went to just one and a half a day!  I started adding a bit of lemon juice in my jug to start getting back into drinking water again.

I also stopped wearing the belly band to help me lose weight.  This month has just been a very slow start for me as I don’t find myself that motivated to wear the belly band as much and I don’t find myself motivated to drink a bunch of water.  But in August, I will partake the challenge again once my kids are in school full time and I won’t be as distracted with my daughter talking my ear off.

I guess between the lack of motivation and the lack of eating healthy, I didn’t really lose a lot of weight.  I lost only one pound but I did lose two inches around my waist.  Another perk is that my boobs did get bigger and fuller.  Not sure how that happened.

There’s my feedback on the water challenge a month later!

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Recipes

Breaded Parmesan Chicken Pasta

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I love a good breaded chicken, but my absolute favorite is when I make my parmesan breaded chicken.  I decided to add a little twist to it by adding some spiral noodles as well.  My husband loved this meal!  It is a winner!

I just added bread crumbs, egg wash, and flour on some chicken breasts and then cooked it in some butter.  I also seasoned the chicken with salt and pepper.  In a separate pot, I cooked some pasta to go with it.  It’s somewhat simple to make but I don’t like all the dishes I use to make it.  After I finished the plating, I added some parmesan cheese shavings and some parsley on top and called it a day.

Sometimes the simpliest recipes are the best meals.

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Recipes

Loaded Potato Salad : Recipe 

I’ve made many potato salad recipes over the years as my family always enjoys it as an easy summer side dish or a quick lunch. 

This recipe may just be my new go to. 

It doesn’t involve any peeling or odd ingredients but it’s full of flavour and all the things you love about old fashioned potato salad.

It’s also easy to tweek to your liking or omit ingredients.

Ingredients 

About 4 larged unpeeled potatoes chopped and boiled  ( I used the equivalent of mini potatoes)

1/2 small Vidalia onion finely chopped

1 stalks celery finely chopped

5-6 slices of cooked bacon chopped 

3/4 cup mayo

1 tbsp yellow mustard

1/2 cup shredded cheese ( whatever kind you like )

Salt and pepper to taste 

3 hard boiled eggs peeled and diced 

Combine . Chill and enjoy !

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Hope you and your family enjoy this great summer recipe.