I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Wednesday, November 20, 2013

Chicken Marbella

NOTE:  This recipe has to marinate over night. (I hate getting halfway through a recipe, expecting to have it for supper, only to find out it has to sit for awhile) Also, find half and double recipes at the end of this page.

Got this recipe years ago from another volunteer at the school library.  It's become a family favourite. I use boneless chicken breast, but thighs and legs could be used instead.  Just add 10-15 minutes extra on the cooking time.  Pork tenderloin is ok too.

2 1/2 lbs boneless, skinless chicken breast
1 head garlic, crushed
1/4 cup fresh oregano (2 tsp dried)
salt & pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted spanish green olives
1/2 cup capers with some juice
6 bay leaves

1  cup brown sugar
1 cup white wine
1/4 cup italian parsley or cilantro, finely chopped

Add everything up to and including the bay leaves.  You can leave the chicken breasts whole, but I like to cut them into large chunks. Mix well and marinate overnight in a 13 X 9 baking dish.

Pre-heat the oven to 350F

Pour the wine in and then sprinkle the brown sugar over top. 

Bake uncovered about 45 minutes.  Stir it a couple of times. When done, sprinkle with parsley.  This dish is also good cold.

Half recipe

1 lb chicken
1/2 head garlic
1/8 cup oregano
S & P
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup prunes
1/4 cup olives
1/4 cup capers
3 bay leaves
1/2 cup brown sugar
1/2 cup wine
1/8 cup parsley

Double recipe

5 lbs chicken
2 heads garlic
1/2 cup oregano
S & P
1 cup red wine vinegar
1 cup olive oil
2 cups prunes
1 cup olives
1 cup capers
12 bay leaves
2 cups brown sugar
2 cups wine
1/2 cup parsley


Saturday, November 9, 2013

Guacomole served in a Pumpkin for Halloween (or good anytime of the year without the pumpkin)


OK, I know this looks gross, but it tastes good.  Really!
Just mash the ingredients together and serve with tortilla chips.

5 avocados
juice of one lime
7 oz kernel corn
7 oz salsa
1 tbsp finely chopped onion
1/4-1/2 cup chopped fresh cilantro
1/4 tsp ground cumin
1/4-1/2 tsp sriracha hot sauce
1 tsp coarse salt
1 chopped clove garlic

Happy Halloween!

Monday, November 4, 2013

Witch Hat Cookies

These cookies are so easy to make.  All you need is a package of chocolate striped shortbread cookies, hershey kisses and icing.

Mix up some coloured icing and put it in a ziplok bag.  You won't be using much icing so it's not worth using an icing bag and then having to wash it.

Pipe a ring of icing around the bottom of the kiss.  Stick it to the chocolate side of the cookie and press a little.  The icing will squeeze out to form the ribbon.

Now just make a figure eight and two tails and you've got your bow on the witch's hat.

What did I tell you, easy eh?