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! Welcome!



Monday, September 16, 2019

Fresh Tomato and Mango Salsa

Still got fresh tomatoes in your garden?
This is probably the quickest tomato recipe you can make!

Ingredients:
1 medium tomato, chopped
1 medium mango, chopped
3/4 cup sweet onion, diced
1/2 jalapeño, finely chopped
2 tbsps green pepper, chopped
1 tbsp lime juice
1/4 tsp ground cumin
1 tsp apple cider vinegar
salt and pepper to taste

Mix everything together. Boom! Done!


Serve as a condiment with fish, chicken or pork.
Or just pull out the tortilla chips and snack away!

Sunday, September 15, 2019

Carrot and Potato Soup

I first had this delicious soup served by a friend. She made it with love and was kind enough to share the recipe with me. As you know if you've seen some of my previous posts I can't leave a recipe alone. So here's Christine's Carrot and Potato Soup with my adaptations.
Ingredients:
2 tbsps butter or organic coconut oil
2 onions, diced
1 or 2 garlic cloves, minced
5 carrots, unpeeled sliced or diced
2 potatoes, diced
1 sweet potato, diced
5 cups chicken broth
1/4 tsp pepper
2 pinches of thyme
Dash of salt (if broth is unsalted)
Bay leaf
3/4 cup 10% cream

Heat butter or coconut oil in a large pot. Add onions and garlic cooking just until fragrant. Add the carrots, potatoes and sweet potato. Cook a few minutes until onions are soft.

Pour in the broth and stir in the seasonings. Bring to a boil then reduce heat and simmer about 10 minutes or until vegetables are soft.

Remove the bay leaf and blend the soup and veggies in a food processor in batches.


Once it's smooth return it to the stove and add the cream.


Heat through and serve immediately
Serves 6-8



Friday, September 6, 2019

Rustic Roast Chicken and Vegetables

This is a delicious one pan dinner with savory chicken and delicious roasted veggies. The addition of lemon slices and prunes gives it an extra kick!

Ingtedients:
4 lb chicken
2 tbsps butter
a few sprigs of thyme
salt and pepper to taste
3 garlic cloves, minced
1/2 - 1 lemon, sliced
2 tbsps olive oil
2 onions, quartered
2 celery stalks, cut in chunks
2 large tomatoes, halved
4 carrots, unpeeled and cut in chunks
a handful of dried prunes (I know it's kinda random!)
1 cup chicken broth
salt and pepper

Strip the thyme from the sprigs and mix it into the butter along with salt and pepper. Lift the skin of the chicken and tuck in blobs of the seasoned butter, mostly along the breast. Then spread more of the butter on the outside of the chicken and again add salt and pepper.

Mix the garlic, onions, celery, carrots, olive oil and prunes together. Yes prunes... I know it sounds weird but it really works to add another layer of flavour! Place this mix around the chicken in a baking dish then add the lemon slices and tomato halves. Salt and pepper to taste.


Let the chicken sit at round temperature for 1 hour then pour the broth in the bottom of the pan and bake in a 475 F oven for 25 minutes. Reduce the heat to 350 F and continue baking another 1  1/2 hours.  Don't forget to baste the chicken with the pan juices a couple of times while roasting.


The skin is golden and a little crispy and the meat is juicy and tender.

Served here with mashed potatoes because you know... meat and potatoes man in the house! But you could definitely just serve up this chicken alongside a hearty spoonful of these mixed veggies!

Friday, August 30, 2019

Garlic Herb Shrimp

No need to look any further. You found the best shrimp recipe right here!

Ingredients:
1  1/2 lbs shrimp (20/30 count)
2 tbsps minced garlic
2 tsps smoked paprika
1 tsp dried oregano
1 tsp dried basil
1 tsp celery seed
1/4 tsp cracked black pepper
2 tbsps lemon juice
1/4 cup olive
1 tbsp brown sugar

Begin by removing the tails from the shrimp and pat dry with paper towels.

Mix the remaining ingredients together, reserving 3-4 tbsps for later.

If using wooden skewers soak them in water for 15 minutes. Then skewer the shrimp and spoon on the marinade. Refrigerate for 1-2 hours.

Discard the excess marinade and grill the shrimp 5-6 minutes brushing on the reserved marinade in the last minute.




Serve with sliced lemon and enjoy!
Serves 4 

Thursday, August 29, 2019

Chicken Chop Suey

Super quick weeknight meal packed with lots of good stuff for you!  Using chicken instead of beef means less cholesterol and saturated fat, so good for your heart. And all those bean sprouts are high in fibre as well as high in choline, a B vitamin important for a healthy liver.

Ingredients:

1 lb ground chicken
salt and pepper to taste
2 onions, sliced
2 celery stalks, sliced
1 carrot, sliced
4 garlic cloves, minced
1 tsp freshly grated ginger
300 g (about 2 cups) snow peas
370 g pkg bean sprouts
1 cup chicken broth
1/4 cup soya sauce or tamari
2 tbsps cornstarch

In a large skillet or wok brown the ground chicken until no pink remains, add salt and pepper here, then add the onion, celery and carrots cut in thick slices. Cook on medium high 5 minutes.
Next add the garlic, ginger, snow peas and bean sprouts. Toss together and cook 3-4 minutes.

And finally make a well in the center of the pan. Whisk together the chicken broth, soya or tamari and cornstarch and immediately pour into the well then stir through the meat and veggies. Cook on medium a minute or two until thickened enough to coat everything.

This meal has a lot going for it so what are you waiting for?
Get cooking! Chop chop!!!
Serves 4


Wednesday, August 21, 2019

Italian Stuffed Tomatoes with Orzo

Such a tasty way to use the abundance of fresh garden tomatoes at the end of the summer. Traditionally stuffed with rice, but I find orzo makes it a lighter dish.

Ingredients:
6-8 tomatoes
1/2 lb lean ground beef
1/2 cup orzo
3 garlic cloves, minced
1 cup chopped onion
1 tsp dry oregano
2 tbsps fresh chopped basil
3 or 4 sprigs fresh thyme
salt and pepper to taste
1/4 tsp lemon zest
1/2 cup parmesan cheese
1-2 tbsps olive oil


Cut the tops off the tomatoes and set them aside. Cut around the flesh then scoop it out with a spoon. Separate the flesh from the seeds in a colander or strainer over a bowl...
then strain out the seeds and keep the juice. Chop the flesh.
Cook the orzo as directed on the package then mix in the chopped tomato, tomato juice, onion, garlic, oregano, basil, thyme, lemon zest, salt and pepper.
Finally add the parmesan and ground beef, breaking up the meat so it's well combined with the rest of the ingredients. Spoon the mixture into the tomato cups and top with their lids. Drizzle with olive oil.
Bake at 325 F for 1 hour and 15 minutes.
Served here with some sautéed garden kale. A large handful of kale, coarsely chopped and tossed in a fry pan with 2 garlic cloves (minced), 2 tbsps olive oil, pinch red pepper flakes, 1 tsp lemon juice, salt and pepper to taste.

Friday, August 16, 2019

Sheet Pan Sweet Chili Salmon and Vegetables

You don't even have to plan ahead for this one, just grab some salmon fillets and mixed veggies from the freezer and have dinner on the table in less than 30 minutes!


Ingredients:
4 salmon fillets (frozen)
3 cups mixed frozen vegetables
1/2 cup sweet chili sauce
1/4 cup tamari
1 tbsp fresh grated ginger
1 tbsp lemon juice
pinch red pepper flakes

Line a baking sheet with parchment, place the frozen salmon down the middle and surround it with frozen vegetables. I used a chunky Oriental mix here.


Mix the sweet chili sauce, tamari, grated ginger, lemon juice and pepper flakes together. Reserve 1/4 cup and spoon the rest over both the salmon and the veggies.



Cover loosely with foil and bake in a 375 F oven for 20 minutes then uncover and broil 5-7 minutes.

Brush the reserved sauce over the fish.



Serve with lemon slices and chopped herbs.
I had fragrant edible lemon geranium and orange thyme : )
But nice fresh parsley will work.


Serves 4
and cleanup was a breeze!