Chocolate Chip Cookies

Not sure what to do with your leftover easter chocolate? Why not chop it up and turn it into some yummy cookies?! That's what we did! Here's a recipe for some delicious chocolate chip cookies. (You know the line - homemade cookies ARE healthy.....er than pre-pakcaged :)  Enjoy!

Chocolate Chip Cookies

• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1 cup + 2 tbsp AP flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chocolate chips (or chopped leftover milk chocolate)

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. In large bowl, cream together butter and sugars until light and fluffy. Add egg and vanilla and mix very well.
3. In separate bowl, whisk together flour, baking soda and salt. Stir into creamed mixture and combine. Lastly, fold in chocolate.
4. Drop spoonfulls of cookie dough onto cookie sheet. Bake in preheated oven for 7-9 minutes, until just browning around edges. Remove from oven and cool on cookie sheet for 5 minutes before transferring to wire rack (or eating!). ENJOY!

Vanilla Scented Scones

In honour of the Royal Wedding today, here is a recipe for a beloved treat often enjoyed in the UK. This recipe originates from the owner (and head chef) of a little restaurant in Fonthill. Well, sadly, the restaurant has since closed down (although the company still offers catering). But nonetheless, this recipe is a keeper. I've had it on hand for many years now and bake these tasty treats a few times a year (if not more). I hope you enjoy them, too!

p.s. For a real treat - mix equal parts butter with equal parts jam....top scones and dig in!

Vanilla Scented Scones

• 2 cups flour
• 4 tbsp white sugar
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 2/3 cup milk
• 1 egg, separated
• 1 tbsp vanilla
• sugar for sprinkling

1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together flour, sugar, bkg powder and salt. Work soft butter into flour mixture by using your fingers, so mixture becomes crumbly.
3. In a separate bowl, whisk together milk, egg yolk and vanilla. Make a well in the flour/butter mixture and pour liquid mixture on top. Stir until just combined (you will have a thick dough).
4. Shape dough into a roll. You can chill first (or not), then cut roll into 2" thick slices (I often just roll the mixture into balls and gently flatten).
5. Place dough pcs on lightly greased baking sheet. Brush with beaten egg white, then sprinkle with a little sugar. Bake in preheated oven 20-25 minutes, or until just starting to brown. Let cool slightly and ENJOY!

Banana Bread

I love carbs. Put the word bread in a recipe and I'm sold. Here's a bread with fruit, so it's healthy enough for this blog - well in my books! (For the record, I think this blog has more of a homemade versus technically-healthy theme to it....but since it's MY blog, I'm okay with that! The more ways you can avoid preservatives and additives in your diet, the better).

Banana Bread

• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 1 1/2 cups mashed ripe banana
• 1 tsp vanilla
• 1 1/4 cups flour
• 1 tsp baking soda
• 1/2 tsp nutmeg

1. Preheat oven to 350 degrees.
2. In large bowl, cream butter and sugar together until light and fluffy. Add bananas, eggs and vanilla and mix well.
3. In a separate bowl, mix flour, bkg soda and nutmeg together. Add to banana mixture and stir until just combined.
4. Pour into lightly greased loaf pan and bake for 50-60 minutes, or until toothpick inserted in centre comes out clean. Cool on rack for 10 minutes before removing from pan. ENJOY!

Italian-BBQ Crock Pot Pulled Chicken

Tonight's recipe was made on a whim. I'm trying to use up stuff in the freezer and fridge, so this morning I grabbed the chicken I had just thawed and a few bottles out of the fridge. Mixed it up, threw it in the crock pot, and walked away. 9 hours later, we had a tasty dinner! The sauce for the chicken works great on thighs (as made tonight), but would also taste wonderful on chicken breasts, too. You could eat this over rice, as is, or on a bun (as we did). I hope you enjoy it!

Jenno's Italian-BBQ Crock Pot Chicken

• 12 boneless, skinless chicken thighs or 4-5 boneless, skinless chicken breasts
• 2/3 cup ketchup
• 4 tbsp brown sugar
• 1 tsp dijon mustard
• 1 tbsp lemon juice
• 1 tsp worcestershire sauce
• 2 tbsp italian dressing (I actually used greek oregano)
• fresh cracked pepper

1. Place chicken in crock pot and turn to low.
2. Mix all other ingredients together and pour over chicken. Stir to evenly coat. (**reserve a little sauce if you plan to serve these on buns - or make more!**)
3. Leave to cook for 8-10 hours. About an hour before serving, shred chicken in crock pot, using two forks. Replace lid and let cook on low an additional hour (or two).
4. Serve and ENJOY!

Ham and Cheese Quiche

Here's the other recipe, as promised! Enjoy!

Ham and Cheese Quiche

• pate brisee (see recipe from earlier this month - 1/2 is needed)
• 1/2 cup ham, diced
• 1/2 cup shredded gruyere cheese (I'll confess to often making it with marble, 1/2 mozza, or med cheddar, depending on what's in the fridge, but gruyere really does make a difference!)
• 3 eggs
• 1 cup half and half
• s&p
• sprinkle of nutmeg
• few dollops of butter

1. Preheat oven to 425 degrees.
2. Roll out 1/2 pate brisee to fit an 9" pie plate and transfer to pie dish.
3. Whisk together eggs, cream, s&p and nutmeg really well. (In the words of Aunt Nancy - "Beat the livin' daylights out of it").
4. Scater ham and cheese evenly in pie dish. Pour egg mixture over top. Add a few dollops of butter to the top.
5. Bake in pre-heated oven for 15 minutes, then turn oven down to 350 degrees and bake for an additional 30 minutes, or until top of quiche is starting to brown.
7. Remove quiche from oven and let sit about 10 minutes before cutting into it. ENJOY!

Blue Cheese and Ham Quiche

Today and tomorrow's recipes are for quiche. Yesterday was Easter and my Mom sent me home with lots of leftover ham. I have to use it up, so decided quiche was in order. Today I made a not-so-ordinary quiche (but plenty delicious!). I came up with the recipe by using whatever I had in the fridge/pantry (and referencing similar flavour comos posted online). Tomorrow I hope to have company for lunch, so I will make a more basic ham and cheese quiche then (using a recipe w/ tips/guidance from Aunt Nancy!). Both recipes are worth trying and both could easily be made into mini-quiches and served as appetizers. Enjoy!

Blue Cheese and Ham Quiche

• dollop of butter
• 1/4 small onion, diced
• pate brisee (see recipe for this pie crust from earlier this month)
• 3 eggs
• 3/4 cup half and half
• 4 oz cream cheese, softened
• s&p
• 1/2 cup ham, diced
• 1/3 cup crumbled blue cheese
• 1 tbsp pine nuts
• few more dollops of butter

1. Preheat oven to 425 degrees.
2. In small saute pan, melt butter over med-high heat. Cook onions in butter until soft (a few minutes), then set aside.
3. Roll out 1/2 pate brisee (reserve the other 1/2 for tomorrow night's quiche!) to fit an 9" pie plate and transfer to pie dish.
4. Whisk together eggs, cream, cream cheese and s&p until smooth.
5. Scater ham, blue cheese, and onions evenly in pie dish. Pour egg mixture over top. Sprinkle with pine nuts. Add a few dollops of butter to the top.
6. Bake in pre-heated oven for 15 minutes, then turn oven down to 350 degrees and bake for an additional 30 minutes, or until top of quiche is starting to brown.
7. Remove quiche from oven and let sit about 10 minutes before cutting into it. ENJOY!

Baked Balsamic Butter Asparagus

Happy Easter, Everyone! Tonight I am doing a bit of a cheat. Because my diet today consisted of chocolate or meals prepared FOR me, I don't have a recipe to post that I made. I do, however, have a recipe to share that I ate today. And it is one that I will make in the near future (so it will fall in my 365 in 365). My mom served this sidedish with dinner tonight and it was delicious! We all enjoyed it, especially Big Little D! It seems fairly simple to prepare, yet full of flavour. She found the recipe on allrecipes.com. Here it is! Enjoy!

Baked Balsamic Butter Asparagus

• 1 bunch fresh asparagus, trimmed (it's almost in season!!!)
• drizzle EVOO (or cooking spray)
• s & p to taste
• 2 tbsp butter
• 1 tbsp soy sauce
• 1 tsp balsamic vinegar

1. Preheat oven to 400 degrees.
2. Arrange aspargus on cookie sheet (or shallow baking dish) and drizzle w/ EVOO. Season with a little s&p.
3. Bake asparagus for 12 minutes in preheated oven, or until tender.
4. In small saucepan, melt butter over med heat. Remove from heat and stir in soy sauce and vinegar. Pour over baked asparagus just before serving. ENJOY!

**Finally made this recipe myself.....Next time I'd cut the soy sauce in half. Otherwise - YUM!!**

Apple Turnovers

I am not a huge fan of buying and/or using pre-made anything from the grocery store (call me a snob, if you will.....it's just a personal thing). But for some reason, I had a package of puff pastry in the freezer that needed to be used up. I had originally planned on making pineapple lemon danishes, with the jam I made earlier this week. However, I ended up using most of that "jam" for the filling of one of the cakes I made today. So my next plan was a recipe I found on allrecipes.com. I tweaked the recipe just slightly, but for the most part made it as written. I made the apple turnovers for breakfast today, and honestly, I couldn't eat them fast enough. They were DELICIOUS!!! Go ahead and try them. I am sure you will enjoy them, too!

*note that the recipe for the filling (for the turnovers) makes more than required (it did for me). Don't worry....you can eat the leftover apples with a spoon. That's what we did!*

Apple Turnovers

• 2 tbsp butter
• 4 apples - peeled, cored, sliced (I used Gala, it called for Granny Smith)
• 1 cup brown sugar
• 2 tsp cinnamon
• 1 tbsp cornstarch
• 1 tbsp water
• 1 package frozen puff pastry, thawed
• 1 egg plus 1 1/2 tbsp water (egg wash)
• sugar for sprinkling

1. Pre-heat oven to 400 degrees F.
2. In a saucepan, melt butter over med heat. Add apples to melted butter and cook for 2 minutes. Stir in brown sugar and cinnamon. Cook for 5 more minutes, stirring frequently.
3. In a small bowl, stir together cornstarch and water until cornstarch is fully dissolved. Slowly pour into apple mixture in pan and stir well. Cook everything for another 1-2 minutes, or until sauce starts to thicken. Remove from heat to cool slightly.
4. Unfold or roll out puff pasty sheets to form a large square (rougly 12" x 12"). Cut each sheet into 4 squares. Whisk together egg and water to create egg wash
5. Spoon apple mixture into the centre of each puff pasty square. Lightly brush 2 edges of each square with egg wash. Fold 2 corners together, forming a triangle. Pinch the edges together with a fork to seal.
6. Brush each folded turnover with egg wash. Sprinkle with a little sugar.
7. Bake in preheated oven for 22-25 minutes, until turnovers are puffed and golden brown.
8. Let cool slightly before diving in. The filling will be very hot! ENJOY!!!

BBQ'd Burgers

I've been asked before what the secret is to my homemade burgers. What do I do to keep them from falling apart? Why do they taste just as a hamburger should? Well - here's the secret ingredient....MEAT! Yup, just meat. To make a good burger, you need to get some good beef. Go to your butcher or local farm to purchase your beef. You can get lean, but medium makes better tasting burgers (avoid the tubes of "beef" found in your grocer's freezer....you know - the ones found at Giant Tiger, too). Sprinkle with a little s&p and you've got yourself a tasty burger! No need for egg and bread crumbs (aka - filler!). It's all about the beef! Oh and do yourself a favour. Try cooking your burger so it's slightly pink inside (almost done, but just not quite). YUM! Enjoy!

Straight up Burgers

• 1-2 lbs medium or lean ground beef
• fresh cracked salt and pepper

1. Form raw beef into patties. Sprinkle with s&p. BBQ on med-high heat until desired doneness. ENJOY!

Chicken Stew

Mmmmm, chicken stew. Another wonderful comfort food. Next time you have a hankering for it, don't reach for a can! You can make this stew from ingredients found in most kitchens. And it tastes wonderful, too. Enjoy!

Jenno's Chicken Stew

• 1 large chicken breast (bone in or boneless, doesn't matter)
• 2 potatoes, peeled and diced
• 4 carrots, sliced into 1/4" pcs
• 2 organic chicken bouillon cubes
• 3 tbsp butter
• 3 tbsp flour
• 1/2 cup frozen peas
• 1/2 cup frozen corn kernels
• 1 tsp dried parsley
• s&p to taste

1. In a large pot, place chicken breast, potatoes, carrots, and bouillon cubes. Add enough water so chicken breast is fully submersed. Cook on high heat for 20-30 minutes, or until veggies are soft and chicken is thoroughly cooked.
2. Drain everything from pot, making sure to reserve liquid (stock). Put potatoes and carrots back into pot, setting chicken breast aside. Lightly mash potatoes and carrots with back of spoon, then add 4 cups of reserved liquid to pot. Simmer on med-high heat.
3. Using 2 forks, shred cooked chicken breast into bite-sized chunks. Add to mixture in pot.
4. In a small sauce pan, melt butter. Once melted, add in flour and continue to stir until flour is mixed in and a paste is formed (this is called a roux). Slowly add roux to pot, stirring continuously until combined.
5. Toss in peas, corn, and parsley. Simmer on med-low heat for 20-30 minutes, stirring occasionaly. Stew will thicken as it simmers. Make sure to sneak a taste and season with s&p, if desired.
6. Serve over buttermilk biscuits and ENJOY!

Lemon Pineapple "Jam"

Here's a recipe that is HUGE on flavour, set so simple on preperation. All you need is a pineapple, a lemon, and some sugar.....and about 45 minutes. (Don't be startled by length of time this takes, as majority of the time can be spent multi-tasking, so long as you give a stir now and then.)

This "jam" tastes great on biscuits, english muffins, toast, crackers, etc. You could also use it as a cake filling, to top off a cheesecake, or any other way you can dream up. The flavour is delicious and compliments many pastries. Watch for this "filling" in a recipe in the very near future! Enjoy!


Lemon Pineapple Jam

• 3 cups chopped fresh pineapple
• 1 1/4 cups white sugar
• 2 tbsp lemon juice
• 2 tsp lemon zest
• pinch of salt

1. On med-high heat, place chopped pineapple and sugar in large pot and stir. Gently mash together. Stir in lemon juice and lemon zest and bring to a boil.
2. Once a boil is reached, reduce to med heat and continue to lightly boil (not a rapid, rolling boil) for about 30-40 minutes, until just starting to thicken. Make sure you stir every few minutes.
3. After 30-40 minutes, remove from heat and stir in pinch of salt. Let sit in pot for 15 minutes before transferring to mason jar. Jam will thicken as it cools.
4. Let cool another 5 minutes in jar before screwing on lid and placing in fridge. You can serve this warm, or let cool completely and serve as desired. ENJOY!

Instant Rice Pudding

I looooooooooooove rice pudding. It's one of my favourite desserts. However, I am very picky and often disappointed when I order it in a restaurant. A good rice pudding, in my opinion, needs to have cinnamon in it, and NO raisins. Here is a quick recipe for instant rice pudding. If you actually like raisins in your rice pudding, feel free to toss some in. Otherwise, enjoy this one just as it's written!

Jenno's Instant Rice Pudding

• 1 1/2 cups instant white rice
• 1 1/2 cups water
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 cup + 2 tbsp half and half cream
• 3-4 tbsp white sugar (depending how sweet you like it)
• 1 egg
• cinnamon for sprinkling

1. In a med sauce pot, pour in rice, water, 1/2 tsp cinnamon and vanilla. Let come to a boil, then turn off heat and cover. Let sit for 5 minutes.
2. After 5 minutes, fluff rice with fork. Turn heat back on stove (to med-low) and slowly pour in milk and 1/2 cup cream. Sprinkle in sugar and stir. Let simmer for 5 minutes.
3. While pudding is simmering, in a small bowl, whisk together 2 tbsp cream and 1 egg.
4. After 5 minutes of simmering, take a scoop of the hot pudding and add it to egg mixture. Stir, then slowly pour egg mixture into pot with rice, stirring continuously. Cook on med heat for 2 minutes, stirring every few seconds.
5. Remove from heat and let cool (or serve warm). Sprinkle with a little cinnamon and ENJOY!

*You can store uneaten pudding in fridge for a few days....if it lasts that long!!!*

Bacon Tomato Pasta Sauce

Today's recipe comes from a good friend of mine. She shared this recipe with me without actual measurements, so I had to improvise a little. Feel free to do the same when you make it. We all found this recipe very tasty and will definitely make it again! Thanks, Jenn!

p.s. Bacon and healthy are oxymorons - yes......but anything with bacon is better! (ha!?) and this beats buying jarred sauce any day, so that's why it's on my site!

Bacon Tomato Pasta Sauce

• 6 slices bacon
• 1/2 small red (or yellow) onion, finely chopped
• 2-3 cloves garlic, minced
• 1 large can diced tomatoes (look for no salt added)
• 2 tbsp soy sauce
• 1/2 tsp hot chili flakes
• 1/4 cup chopped fresh basil
• Cooked, homemade pasta (you can use any kind, homemade or not.....tonight I used a homemade cracked pepper and garlic fettucini noodles)
• 1/2 cup cubed mozzarella

1. Slice bacon into 1/2" pcs. Cook in large pot in stove, until almost crunchy. Set bacon aside. Pour out all but about 1 tbsp of the bacon grease.
2. On med-high heat, add onions to bacon grease and cook until soft. Add garlic and cook for about 30 seconds before pouring in canned tomatoes. Stir.
3. Add in the rest of the ingredients (except pasta and cheese) and stir. Also add in the reserved cooked bacon. Let simmer 5-10 minutes.
4. Toss cooked pasta with sauce and mozzarella cubes. Serve immediately (top with a few extra cubes of mozza, if desired). ENJOY!

Pesto

Here's a recipe for you that tastes great on many dishes - pasta, chicken, fish, potatoes, pizza, etc. You can substitute the pine nuts in the recipe for a different nut (ie. walnuts, sunflowers, etc). Use your imagination with this one! Enjoy!

Pesto

• 3 cups basil leaves, packed
• 3-4 garlic cloves, minced
• 1/4 cup toasted pine nuts
• 3/4 cup grated parmesan or asiago cheese
• 7 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• s&p to taste

1. In food processor, blend basil, garlic, pine nuts and cheese until combined. Slowly stream in EVVO and lemon juice. Blend until a smooth paste is formed.
2. Add s&p to taste, if desired. Enjoy!

"Cheesy Noodles"

When I was a little girl, there was a Saturday afternoon tradition for our family. It wasn't every single Saturday, but a lot them. My mom would take us out to Granny and Grampa's for lunch, and 99% of the time we'd have macaroni and cheese. Without a doubt, my Granny made the best mac & cheese (& tomatoes). And she almost always served it with cracked wheat bread and butter. The taste, combined with the memories, makes this the ultimate comfort food for me. I think I've got my boys completely hooked on this food, too (let's be honest - what kid doesn't like mac and cheese?!!?). When we go to visit my mom on a week-end, she always prepares this lunch for us. It's also become a staple in our weekly lunch meals. And the boys request cheesy noodles when we get together with Papa Ken for lunch - every single time! I know I will never make my noodles as good as my Granny's (forever her's will be the ultimate in my mind!). My mom comes very close....her noodles are great, too ;)

Here is my recipe for Granny-inspired Mac & Cheese. I think the secret ingredient that makes them so yummy and different from other recipes is the ONION SALT! That's also Dylan's favourite part (probably because it's one of the few foods he actually gets with salt on it!). This certainly isn't a diet food, and isn't exactly up there with the healthiest of meals. However, it is much better for you (and 1000 times tastier) than a box of KD. It's easier to make from scratch than you'd think. So here's the recipe for a big pot of cheesy noodles. I hope you enjoy!

(p.s. As I previously mentioned, Granny was most famous for her macaroni & cheese with tomatoes. I prefer mine without.......so this recipe is for just mac and cheese!)

Granny-Inspired Mac & Cheese

• 7 cups cooked macaroni noodles
• 4 tbsp butter
• 2/3 cup milk
• 2 cups shredded cheese (personal fav is marble, but cheddar works, too)
• 1/2 tsp onion salt
• 1 1/2 tsp white sugar

1. Cook and drain macaroni noodles. Dump them back into large pot.
2. Turn heat on burner to med-low. Add butter and milk to noodles, and stir until butter is melted. Add 1/3 of the cheese, stir into noodles. Repeat with the rest of the cheese. Stir until all the cheese is melted. If you are getting a lot of clumps, you can add a little more butter or keep it on the heat a little longer.
3. Finally stir in onion salt and sugar.
4. Serve in a big bowl with a little extra sprinkle of onion salt and a slice of bread. ENJOY!

Homemade Oatmeal

One of Dylan's favourite breakfast foods lately is oatmeal. I took a stab at making it from scratch this morning. I didn't think it turned out too bad! Here's the recipe (this is enough for 4 servings). I think I'll give oatmeal another go sometime, using completely different ingredients (except for the oats, of course!). So watch out for that recipe in the future!

Banana Nut Oatmeal

• 1 very ripe banana
• 1 1/2 cups rolled oats
• 1 - 1 1/2 cups milk (depending how runny you like your oatmeal)
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/3 cup walnuts or pecans
• 1 tbsp wheat germ (optional - adds a different flavour dimension, as well as the health benefits!)

1. In a large bowl, mash banana. Stir in oats and milk, then microwave on high for one minute.
2. Remove from microwave and stir in the rest of the ingredients. Microwave again for 90 seconds, stirring every 30 seconds.
3. Place in serving bowls, add a splash of milk and/or sprinkle of brown sugar (if desired), and ENJOY!

Buttermilk Biscuits

Here's a recipe for some of the best tasting biscuits. I wish I could take credit for it, but I can't. It comes from a little place in Halifax, Nova Scotia - called Chives. Before our honeymoon out East, Mike and I happened to be watching an episode of the show Restaurant Makeover, and this restaurant was the focus. We looked it up and decided to visit it on our honeymoon. Too bad they were closed the day we were in Halifax! (No worries - we've always said/thought that we'd return to Halifax when our first kiddo was 5. This restaurant will be on our list of things to do when we return!)

Anyway, we saw these biscuits on the episode, then found the recipe on their website (if I remember correctly). I've made these several times and each time I do, they get ate up in a hurry. They pair well with soup, or even make a great breakfast topped with butter and homemade jam! I hope you enjoy this recipe as much as we do!

Chives' Famous Biscuits

• 4 Cups AP Flour
• 4 tsp Baking Powder
• 4 tsp White Sugar
• 1/2 tsp Sea Salt
• 1/2 lbs. Unsalted Butter
• 3 each Whole Eggs
• 1 1/2 cups Buttermilk

1. Preheat oven to 400 degrees.
2. In large bowl (or food processor) mix dry ingredients well. Work butter into dry ingredients with fingers (or blade of processor) until pea-sized.
3. Beat buttermilk and eggs in separate bowl. Mix into dry ingredients until just combined.
4. Drop by tbsp sized drops on lighlty greased pan.
5. Bake in preheated oven for 10-12 minutes, until just golden brown on bottom.
6. Serve with butter and ENJOY!!!

Caramelized Onions

Here's the "recipe" for making caramelized onions. Although they are time consuming, they are worth the effort and make a great addition to many meals! Enjoy!

Caramelized Onions

• 3-10 (or more!) onions - either red, white, or yellow (I usually use yellow and they taste great)
• olive oil
• salt
• sprinkle sugar
• few splashes balsamic vinegar

1. Slice root and top end off onion and peel. Cut onion in half. With cut side down, cut the onions lenghtwise (in 1/2" wedges).
2. In a large sautee pan, pour in enough olive oil to make a thin layer over the entire bottom. Heat on med-high heat until oil is shimmering.
3. Add all onions at once. Arrange onions in pan to make even layer.
4. Stir onions every minute at this point. After about 6 minutes, sprinkle onions with a generous amount of salt and about 1 tsp sugar.
5. Keep stirring every minute, until you notice the onions starting to stick to the bottom of the pan. Give them a chance to stick a little bit, so they brown, before scraping/stirring. (Make sure they don't burn!) You can lower the temperature if they are getting too browned too quickly.
6. Continue to cook like this for an additional 15-30 minutes, until the onions are a rich brown colour. As soon as the onions are done, add a splash or two (or three) of balsamic vinegar. This will deglaze the pan as well as add more flavour (and colour) to the onions. *Note - you don't want to drench the onions with the vinegar.*
7. ENJOY!!!!!! (*they will store in the fridge for a few days in air-tight container....but they likely won't last that long!)

Caramelized Onion and Blue Cheese Pasta Sauce

Yes, folks - this one tastes as good as it sounds (and looks)!!! Remember my first recipe I posted, for an easy tomato sauce? Well with this recipe, I kick it up a notch. Whenever I make this, it literally is inhaled by the family. I dare you to give it a try. It's soooooooooooooooo good! As always - enjoy!

p.s. I've decided to make a 2nd post tonight, with the recipe and how-to for caramelized onions, for those who've never made them before.

Jenno's Caramelized Onion and Blue Cheese Pasta Sauce

• 4 med sized onions, caramelized (see recipe)
• 3 cloves garlic, minced
• 2 jars (24 oz each) fresh mashed tomatoes
• 1 tsp dried oregano
• 1 tsp dried parsley (or 1-2 tbsp fresh)
• 2 tbsp fresh chopped basil
• 1/2 tbsp brown sugar
• pinch red pepper flakes
• s & p to taste
• 1/4 cup (ish) blue cheese crumbles - taste after you add, then add more if you want a stronger flavour

1. Caramelize onions, as per my recipe. After splashing in the vinegar, add in the garlic. After 30 seconds, pour in tomatoes and immediately stir.
2. Add all other ingredients, except the blue cheese, and stir. Simmer for 30 minutes.
3. Stir in blue cheese crumbles and simmer another few minutes.
4. Pour over hot pasta, top with more blue cheese crumbles, serve and ENJOY!

Delicious Oatmeal Cranberry Cookies

I'm a sucker for cookies. I love them as a snack, I love them as a dessert, heck - I love them for breakfast! Here's another recipe for a tasty homemade treat. These oatmeal cranberry cookies are loved by all in our house. I hope you enjoy them, too!

Oatmeal Cranberry Cookies

• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 1 egg
• 1/2 tsp vanilla
• 3/4 cups spelt flour
• 1/2 tsp baking soda
• 3/4 tsp cinnamon
• pinch salt
• 1 1/2 cups rolled oats
• 2/3 cups cranberries
• 1/4 cup coconut

1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
2. In large bowl, cream together butter, sugar, egg and vanilla. In separate bowl, combine flour, baking soda, cinnamon and salt. Once combined, stir into creamed mixture. Finally, stir in the oats, cranberries and coconut until just combined.
3. Drop by teaspoonfuls onto parchment lined cookie sheets. Bake in preheated oven for 8-10 minutes, until just browning at edges.
4. Let cool on cookie sheet for a few minutes, before transfering to wire rack (or a plate!). ENJOY!

Apple Cabbage Slaw

Coleslaw makes a great sidedish at many meals. Here's a recipe that will take your regular blaw slaw, to Yah Slaw (umm, yes, that was weak!)......I'll stop and just give you the recipe! Enjoy :)

Apple Cabbage Slaw

• 2 cups chopped cabbage
• 1 Gala apple cored and chopped, not peeled (you can use any apple you'd like!)
• 1/4 cup mayonnaise
• 1/2 tbsp cider vinegar
• 1/2 tbsp white sugar
• 1/4 cup raisins
• Splash of lemon juice to taste

1. In med size bowl, combine above ingredients and stir until well blended.
2. Serve and Enjoy!

I love my...

When I first started this blog, I claimed my love for my kitchen aid stand mixer. Also love my oven. Both of those are great for baking. But more recently, I have found a new love in the kitchen, one that is super versatile when it comes to cooking. My cast iron skillet! My Auntie C always uses one and has claimed more than once how wonderful they are. She wasn't lying! I am not sure what took me so long to get on the bandwagon, but now that I am here - I'm not getting off! For those of you out there who don't have one - do yourself a favour and make the investment (and it's really not that much of an investment!). You will be happy you did. I know I sure am!

Lemon Pepper Wild Pickerel

Tonight we had wild pickerel for dinner. I lightly dusted it in a flour/pepper/lemon rind "rub", then pan seared it in EVOO. It was so delicious, the kids (and us) literally inhaled it. Actually, it got ate up so fast, I didn't even get a picture! I'll try to get one next time I make it. And maybe even next time, we'll catch the fish ourselves! Enjoy!

Lemon Pepper Pickerel

• few splashes EVOO
• 3/4-1 lb wild pickerel filet(s), skin removed
• 2-3 tbsp AP flour
• 1 tsp (ish) fresh cracked pepper
• sprinkle salt
• 2 tsp (ish) lemon zest (about 1/4 of a lemon - slice the remainder into wedges)

1. Put enough oil in cast iron skillet (or other fry pan) to just cover bottom of pan, and heat on high on stove.
2. Combine flour, pepper, salt and lemon zest together on rimmed plate. If necessary, cut filet into serving size pcs. Roll filets in flour mixture to give them a light dusting/coating.
3. Place filets on hot oil and cook about 3-4 minutes on each side (depending on thickness. It is done when it just starts to flake with a fork - or your spatula!).
4. Transfer fish to plate, squeeze a little lemon juice over top, serve and ENJOY!

Instant Spanish Rice

Here is a quick recipe for Spanish Rice. You can use instant rice with this recipe, making it a super fast sidedish. Enjoy!

Instant Spanish Rice

• 2 cups instant brown rice (or white)
• 2 cups chicken broth
• 1 cup salsa (use a good quality one, or homemade!)

1. Cook instant rice as per instructions, but use chicken broth in lieu of the water (and omit the butter).
2. While rice is cooking, warm salsa in microwavable bowl.
3. Once rice is fully cooked, stir in warm salsa and serve. Enjoy!

BBQ'd Asparagus

YIKES - this is a day late. SORRY! I have a few cake orders this week-end (woo-hoo), so super busy. Regardless, the family still has to eat! This is what we enjoyed for dinner last night. So yummy and easy! Enjoy!

BBQ'd Asparagus

• 1 lb asparagus, washed and snipped
• drizzle EVOO
• fresh cracked s&p

1. Heat the BBQ to med. heat.
2. On a plate, drizzle EVVO on asparagus. Sprinkle with s&p to taste. Roll around to evenly cover.
3. Place asparagus directly on the grill. Cook for 4-5 minutes, rolling a few times.
4. Remove from grill and serve immediately. ENJOY!

Mini Frittatas

If you've never had a mini frittata - you NEED to try these. They are not only delicious, but super quick and easy to make. You can take this basic recipe and adjust to your tastes (and ingredients on hand). They are very versatile. These make a great breakfast, brunch, or even dinner food. I hope you enjoy them!

Mini Frittatas

• 4 large free range eggs
• 1/4 cup milk
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• dash hot sauce
• 1/3 cup thinly sliced ham chopped
• 1/4 cup grated cheese (cheddar, parmesan, gruyere, etc)
1/2 -1 tbsp choped parsley (optional)

1. Preheat the oven to 375 degrees.

2. Grease mini muffin tin (make sure you grease well!).
3. Whisk eggs, milk, s&p, and hot sauce in a large bowl. Stir in the ham, cheese, and optional parsley.
4. Pour egg mixture in greased muffin cups until almost full. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
5. Carefully remove frittatas from pan and serve immediately. ENJOY!

*You can easily substitute the ham for veggies. Broccoli and cauliflower both work well, as do peppers, onions, etc. Use your imagination!!!*

Mini Banana Muffins

I wasn't going to share this recipe, as it's one of my claim to fames! haha! It's my go-to recipe for something to bring to someone who's just had a baby, who needs some comfort food, or for an addition to a brunch menu. But since today is my birthday and I've been nothing short of SPOILED, I am in a giving mood, so here it is. One of my all time favourite homemade snacks. Enjoy!

Jenno's Mini Banana Muffins

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 cup banana (about 3 med size)
• 2 cups flour (can substitute for 1/2 or all whole wheat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla
• (optional - chocolate chips or walnuts)

1. Preheat oven to 400 degrees. Lightly grease mini muffin tin.
2. Beat butter and sugar until fluffy. Add eggs and beat another 2 minutes. Stir in mashed bananas.
3. In separate bowl, whisk together flour, baking powder & soda, and salt. Gently mix into banana mixture and stir a few times. Slowly stir in milk and vanilla and mix until just combined.
4. Pour batter into greased mini muffin tin, filling 3/4 ish of the way. Bake for 8-10 minutes, until toothpick comes out clean.
5. Serve warm with or without butter and ENJOY!

*Be warned - these muffins are ADDICTING!!! :)

3-Ingredient Peanut Butter Cookies

Okay, let's be honest. This isn't the healthiest recipe in terms of calories, however, it is healthier than running to the store and buying a bag of cookies full of lots of "bad" things (you've likely heard that rant by now). It's also a gluten free offering, so I am going to justify posting it (plus look at the alternate way of cooking these for the healthier version). They are delicious as is.....Just eat in moderation :)

Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup white sugar (I sometimes use 1/2 white, 1/2 brown)
• 1 egg

1. Preheat oven to 350 degrees.
2. Combine above ingredients until smooth.
3. Drop by tbsp-fulls onto cookie sheet and lightly push down with fork. Bake in preheated oven for 6-8 minutes, until just starting to brown (don't overbake, you want these chewy!).
4. Serve with a big glass of milk and ENJOY!

*If you want to make this a more diet friendly cookie, use lowfat peanut butter and 2 egg whites, skipping the yolk*

(Elk) Shepherd's Pie

Tonight's dinner was ground elk shepherd's pie. Yum, Yum, and Yum! Here is the recipe. You could use any game meat (for more fun and flavour), or ground beef works, too. Enjoy!

Jenno's Elk Shepherd's Pie

• 3 large organic potatoes, peeled and chopped
• 1/4 cup milk
• 1/4 cup sour cream
• 2 tbsp butter
• salt
• 5 organic carrots, peeled and diced
• 1.5 lbs ground elk (meat)
• s&p
• 1/2 small onion, finely chopped
• 1 garlic cloved, minced
• 2 tbsp ketchup
• few shakes worcestershire sauce
• 1/4 cup each frozen peas and corn (or 1/2 cup frozen mixed veggies)
• 1 tbsp melted butter

1. In a large pot, boil peeled and chopped potatoes until tender (15-20 minutes ish). Drain, then roughly mash together with 1/4 cup milk, 1/4 sour cream, 2 tbsp butter and salt to taste. (don't make them too smooth).
2. Steam or boil chopped carrots, then drain and roughly mash.
3. Pre-heat oven to 400 degrees.
4. In large fry pan, brown meat. Immediately season uncooked meat with s&p. With a little pink left in the meat, add in finely chopped onion. Once meat is fully browned, add in minced garlic. Cook for one minute, then add kethcup and worcestershire sauce. Stir, then coook for 2 minutes. Toss in frozen veggies, then pour mixture into lightly greased casserole dish.
5. Add layer of mashed carrots on top of meat layer.
6. Spread layer of mashed potatoes on top.
7. Melt 1 tbsp butter and pour over potatoes.
8. Place in preheated oven and bake until potatoes lightly brown (about 25-30 minutes).
9. Remove from oven, serve and ENJOY!

Pate Brisée

Baking pies and tarts, and even quiche (or anything with a crust) can give you an "old-fashioned" feeling and so much self-gratification (I hope at least someone gets what I mean by this!!!). The flour in your hair, the aroma coming from the oven, and the smiles on the anxious faces of those waiting to taste what's baking, makes every effort worth it. And when you make your crust from scratch, too, it makes you feel even more proud to say it was all done by YOU.

Today, it's pretty convient to grab a frozen crust from your grocer's freezer. I think it's becoming more common for people to opt for the pre-made, rather than make their own. Maybe it's because many people think it's a really hard thing to do?! Maybe it's because people don't have the time?! Or maybe it's because not everyone has a fool-proof recipe for a no-fail crust!? I'm not exactly sure, but I am sure of this: here is my fool-proof, sweet or savoury, pie crust recipe, that you can use in all your favourite recipes. If you have a food processor, you can soon whip up homemade crusts in no time. The original recipe for this came from the Joy of Baking website. I had tried many different pie recipes (with vinegar, lard, shortening, etc) and when I found this one, I knew it was just what I was looking for. The only source of fat in this is butter. Pure, natural butter. If you have your own crust recipe that uses other fats and you swear by it, I am not going to argue whose is better. We all have our own personal preferences and tastes (and favourite ingredients). I just want to share a crust recipe that we can label as "healthy", simply because it avoids the not-so-good-fat pie crust options out there. I've tweaked it slightly to my taste preferences. Enjoy!

Pate Brisée

• 2 1/2 cups AP flour
• 1/2 tsp salt
• 1/2 tbsp white sugar (for savoury crust) OR 1 tbsp white sugar (for sweet crust)
• 1 cup (2 sticks) COLD butter, cut into small pcs
• 1/4 - 1/2 cup COLD water

1. In the bowl of your food processor, add flour, salt and sugar and process for about 10-15 seconds, just to combine.
2. With the processor on, add the pcs of butter through the chute, one at a time, and process until the mixture resembles pea sized crumbs (approx 15-25 seconds).
3. Place 1/2 cup of cold water into a pourable cup, and slowly start to pour water through chute of running processor. Stop pouring as soon as the mixture JUST starts coming together in a ball (about 20-30 seconds).
4. Pour dough ball onto floured surface and gently form 2 balls, flattening each into a disc. Wrap discs tightly in saran and place in fridge for at least 30 minutes (or you can freeze).
5. Remove dough from fridge and unwrap. Place on floured surface and begin to roll out. Make sure you are generous with the flour and that you occasionaly lift the dough and rotate, to avoid sticking. Roll to desired size.
6. Lightly roll dough around rolling pin to transfer to pie plate. Prick un-cooked crust a few times with a fork, to avoid large areas of puffing. Add your favourite ingredients on top and cook to specified recipe. Enjoy!

*This recipe is enough for a top and bottom crust, with likely some leftovers for tarts :) *

Whole Wheat Bread

I've never been a fan of whole wheat bread. Actually, I should say - I never USED to be a fan of whole wheat bread. The store bought, bagged kind just isn't my personal taste preference (unless whole grain or cracked wheat....Mike feels the same way). Our boys are always served whole wheat bread, though. They never complain, and I like the fact that they get the added nutrients from it. I decided to create a whole wheat bread recipe that we all could enjoy. Here's a basic, everyday whole wheat bread that's quick and easy to make. Someday I'll post my other (current) favourite whole wheat bread recipe - Honey Oat! For now, enjoy this one (*remember, check back to my first bread recipe with step-by-step instuctions on how to make bread*)

Whole Wheat Bread

• Preferment (1/2 cup white flour, 1/2 cup whole wheat flour, 1/2 tsp dry active yeast, 1 cup warm water)
• 1-1 1/4 cup whole wheat flour
• 1 tbsp EVOO
• 1 tbsp brown sugar
• 1 tsp dry active yeast

1. 12-16 hours before starting loaf, in a large bowl, stir together preferment, cover with saran wrap, and walk away!
2. Uncover preferment and pour the remainder of the ingredients into the bowl (start with only 1 cup of the flour). Using your hands or dough hook, knead dough for about 5 minutes. Add more flour as you are kneading if dough is too wet (remember you want it to be slightly sticky).
3. Form dough into ball, lightly oil, and proof in microwave for 60 minutes.
4. After 60 minutes, pour dough onto counter, fold into thirds, then place on lightly greased cookie sheet (or in bread pan). Cover with greased saran wrap, and reproof in microwave for 45-60 minutes (until doubled).
5. With 30 minutes of rise time left, preheat oven to 450 degrees.
6. When dough has doubled, uncover and place in hot oven (*if you are baking on cookie sheet, make 2 slashes 1/2" deep on top of loaf right before going in oven). Immediately turn heat down to 400 degrees.
7. Bake for 22-25 minutes, until nicely browned and hollow sounding when knocked.
8. Let cool (or not!), slice and enjoy!!!

Broiled Broccoli

This is a pretty simple recipe, that's big on flavour! I usually serve broccoli steamed (often with carrots and cauliflower), but this is an easy way to mix it up. I first came across this recipe as a recommendation by Mario Batali for a pizza topping (pizza crust, fresh tomato sauce, mozza cheese, then broccoli). I find this works as a sidedish by itself. You can serve as is, or even add a little squirt of lemon juice while plating. Either way, it's a definite keeper! Enjoy!

Broiled Broccoli

• 2 cups broccoli flourets
• 1 1/2 tbsp extra virgin olive oil
• sea salt and fresh cracked pepper

1. Turn on broiler.
2. In a large bowl, toss broccoli flourets with oil and s&p. Pour onto cookie sheet, making one layer.
3. Broil for 5-7 minutes, or until just starting to brown nicely.
4. Serve and Enjoy!

Deep Fried Mars Bar

The deep fried Mars bar.....heard of it before??? I first saw this at a carnival and it peaked my interest so much, Mike and I had to try it. I'm not sure if I like it or not. Knowing how bad it is for me, makes it really hard to enjoy. But either way, here's the recipe for a homemade one.....

Deep Fried Mars Bar

• DO
• NOT
• EAT
• ONE
• EVER!
• HAPPY
• APRIL
• FOOL'S
•    :)

*You didn't really think I would post the ultimate UNHEALTHY recipe, did you?!?!?*