Green Bean Casserole

Oh my gosh, doesn't this look great?! I was looking for a cookie recipe and this one came up...oh I want to eat it right now so I thought I just had to share it.

GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained * 10 3/4 ounces Cream of Mushroom Soup 3/4 cup milk 2 3/4 ounces French-fried onions 1/8 teaspoon pepper Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish. Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more. Cooks Note: *May substitute 18 ounces frozen cut green beans, thawed and drained. Serving Size: 6

Easy Butternut Squash

Ok, so it seems like there are a lot of different ways to cook butternut squash, but here's the one I like the most, and it's also super easy, and yummy too!

1 Butternut Squash

Butter

Salt

Pepper

Minced Garlic

-Cut the ends off the squash and cut in half

-Spoon out all the seeds

-Poke the squash with a fork or knife (to let the butter and spices in)

-Cut up the butter and put on different parts of the flesh of the squash

-Salt & Pepper the flesh

-Spread the garlic over the squash

-Wrap in tin foil and put in the oven at 350.

It depends on how large your squash is but I cooked mine for 1 1/2 hours.

Enjoy!

Herbed Spaghetti Squash

I bought a spaghetti squash but I always seem to make it a little funny and it doesn't taste that amazing. I had it at Amichi a little while ago and I swear I could have eaten just that, for likely hours! So I wanted to find that recipe and I think this is it (or the closest next thing!)

I hope you enjoy it as much as I am! I'm going to have some more right now!

Ingredients

• 1 small spaghetti squash, about 2 1/4 pounds
• 2 1/2 tablespoons butter
• 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Healthy Oatmeal

So as you know I'm on this crazy strict diet right now and I just got this recipe from my doctor. I was sort of stuck with what to make for breaky. Eggs and protein shakes get pretty boring after a while so I'm pretty excited to try this! I know, it doesn't look that exciting but for someone on a Candida diet I think it's pretty great!!

½ cup raw whole rolled oats

¾ cup vanilla rice milk (or almond milk)

¾ cups water

Pinch or two of cinnamon

1 ripe banana

½ cup berries (blueberries, strawberries – organic, raspberry, saskattoon)

Put all the ingredients in a pot and bring to a boil.

Reduce heat (2-3) and simmer for 10-12 minutes

Chicken & Dumplings

My mom used to always make this, or something like this and man, as if I haven't done it sooner, it's so good!!

5 Chicken drum sticks
1 large Onion (chopped)
4 tbsp. butter
1 tbsp. Paprika
1 1/2 cups Water
1/2 pint Sour Cream

In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings (see below).

Dumplings:

3 eggs, beaten
3 c. all-purpose flour
1 tbsp. salt
1/2 cup water

Combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to chicken.

Meat Loaf

I know, a lot of you think it's gross (I know I for sure did growing up) but if you're not much for veggies, this is a great way to get them and not even notice!

3/4 cup Oats
1/2 cup Milk

1/2 cup Beef Broth

1 cup Carrots (graded)

1 cup Zucchini (graded)

1/4 cup Celery (graded)
2 1/2 lbs. Ground Beef
1/4 cup Onion (chopped)
1 eggs

Salt

Pepper

1/2 tsp Sage

1/2 tsp Thyme

Mix all the wet ingredients. Add veggies; mix. Add beef; mix well. Press into loaf pans, cover with tin foil and cook at 350 for 45 minutes. Uncover and put back in the oven for 10 minutes to brown.

Enjoy!

Simply Yummy, Simple Cheese Ball

I love cheese balls! And for me the simpler the better!

• 
  
• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 1/2 cups shredded Cheddar cheese
• 1 1/2 cups chopped pecans (or almonds)

Directions

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

An Attempt at Lamb Chops with a Wine White Glaze

The other day I was grocery shopping and I bought lamb. I didn’t really have a plan other than seeing it and being “oh, yum, lamb!” When I unpacked everything at home I realized I didn’t really know how to cook it.

A day or so later I decided it was time and that I needed to cook it up for lunch. I looked through my cooking book and found a recipe that I thought I could likely do, but then I realized I didn’t have most of the ingredients and that I didn’t know what a couple of them even were!

I racked my brain for a little while and tried to still make it work (it was -35 and I really didn’t want to go out to get different ingredients). I was worried but it turned out amazingly and it was one of the best lamb I have ever had!

I’ve been told that cooking lamb is tricky but it was so easy, tasted so so good and the sauce was wonderfully flavourful.

So I thought for those of you that have always wanted to try this but were maybe intimidated, I would post the actual recipe, and then the way I did it, with my make-shift substitutions.

Original Recipe
¼ cup dry White Wine
2 tbsp. Cold Butter
4 tbsp. Meat Glaze
2 tsp. Marjoram or Oregano
Salt
Pepper
2 tbsp. Olive Oil
Lamb Chops

My Alternative
¼ cup White Wine from Santorini (It was the only dry white I had)
2 tbsp. Cold Butter
4 tbsp. Beef Broth (Just the powder stuff, in 4 tbsp boiling water)
2 tsp. Summer Savoury (I was all out of Oregano)
Salt
Pepper
2 tbsp. Olive Oil
6 small Lamb Chops
Salt and pepper both sides of lamb chops. Heat sauce pan; add olive oil. When oil starts to smock put in the chops. If the chops are thicker cook for up to 5 minutes (on each side). If they are thinner cook for up to 2 minutes (on each side).

When they are done put aside on a covered plate to keep warm. Whip out the pan to take out any burnt fat. Add the wine and boil for 30 seconds or until it reduces 3/4. Add the beef broth (or meat glaze) and let simmer and reduce to half.

Wisk in the butter, summer savoury (or marjoram or oregano), salt and pepper. Let simmer for 3-5 minutes.

Dish out the chops, spread a couple of spoonfuls of the glaze on the lamb and enjoy!

Cucumber Sandwiches

To go along with our English tea here is a recipe to help you do your own!

Ingredients:

1 Cucumber

8 oz Cream cheese, softened

3 Green onion tops, chopped

1/2 Cup mayonnaise

2 Slices of bread

Dash garlic salt

Dash pepper

Tabasco to taste

How to make Cucumber Sandwich:

•Wash and grate the cucumber properly.
•Allow to drain over a paper towel.
•Mix cheese, mayonnaise, onion, Tabasco, salt and pepper.
•Add cucumber and mix well.
•Spread on a bread slice.
•Cover with another slice.
•Cucumber Sandwich is ready.

Taco Soup

At one of our family gatherings this year we didn’t do the usual turkey, stuffing, potatoes thing but rather soups!! At first I was a little sceptical of the idea; I mean it’s Christmas, Soup? Really? But it was great!! I think there were 10 different types and my favourite was the taco soup. I’m still working on my Aunt-in-law (is that how you say it?) to get her exact recipe but in the mean time here are a couple to temp you!


Hamburger Taco Soup:

1 to 1 1/2 lbs Hamburger
1 Onion (Small)
2 tins Diced Tomatoes
2 tins Water (from the tomato can)
2 tins Corn
Salt & Pepper (to taste)
1 1/2 packages Taco Seasoning
2 Tbsp Chili Powder
2 TBSP Sugar
3/4 Tsp Cumin (optional).
Brown the hamburger and onion (chopped). Set aside.

In a soup pot, add the rest of the ingredients; mix together. Add the hamburger and onion.

Simmer in pot and if needed, add more water OR a can of tomato soup AND water.

Serve with sour cream, and top it off with tortilla chips and grated cheese.......yyyuuuumm!!



Chicken Taco Soup:

This one seems to be the closest I can find to what was served at the gathering.


3 large chicken breasts
1 can chicken broth
1 package taco seasoning
1/2 block Velveeta (cubed)
1 can Salsa
1 can Cream of Mushroom Soup (or cream of chicken)
4 cups of Water
1 bag chips of your choice (Doritos, or any tortilla)

Boil or simmer chicken, taco seasoning, and broth in water, until chicken is tender. Remove chicken for broth and set aside (to cool).

Add remaining ingredients to broth, and simmer. Take chicken out of broth and cut into cubes. Add back chicken and simmer on low for around 10 minutes.


Serve hot over chips of your choice with cheese on top. Enjoy!

Marshall’s Birthday: French Toast

I decided last night that everything I planned wasn’t quite enough so I thought I would make Marshall’s lunch and make him breakfast in bed. I wasn’t too sure how I was going to surprise him with this but thankfully he’s pretty out of it in the mornings when he first wakes up so me getting out of bed before him (and not hitting my snooze button 5 times) didn’t really make him wonder. If I would have through this through a little more I would have used a recipe like below (instead I just did 2 eggs beaten and the bead soaked in it..oh and I cooked them too!) and they would have looked like the picture posted, but I still make my man’s morning, and that’s what counts!

1/4 Flour
1 cup Milk
1 pinch Salt
3 Eggs
1/2 tsp Cinnamon
1 tsp Vanilla
1 tbsp Sugar
12 thick slices Bread

Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Heat a lightly oiled griddle or frying pan over medium heat.

Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Marshall’s Birthday: The Asparagus Show Down

I got an overwhelming response when I asked my friends on facebook what was the best way to cook asparagus. Seeing as Marshall is not the hugest fan (cause he hasn’t had it done right very often) I had to make sure I picked a way that he would really like. I am leaning toward option two (what man doesn’t look bacon?) but we’ll see who wins in the end.


Option #1: Asparagus - Roasted

1 ½ Ib Aasparagus
2 tbsp Olive Oil
Salt

Preheat oven to 450.

Toss asparagus with olive oil. Lay asparagus in one layer on baking sheet. Roast 12-15 minutes, shaking twice during roasting.

Remove from oven and place on platter. Sprinkle with salt and serve.



Option #2: Asparagus Grilled Wrapped in Bacon

1 Ib Asparagus, ends trimmed
3Oz Bacon
2 tbsp Olive Oil
1 tsp Lemon Juice
Salt & Pepper


Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside.

Cut bacon slices lengthwise into 2 thin strips. Gather 2 to 3 asparagus spears and carefully tie bacon into a knot around asparagus bundle. Continue until all ingredients are used. Place asparagus bundles on prepared baking sheet.

In small bowl, whisk together olive oil and lemon juice. Drizzle over asparagus. Season, to taste, with salt and pepper.

Roast in preheated oven for 8 to 10 minutes.

Marshall’s Birthday: Herbed Gourmet Potatoes

What better to go with steak then potatoes?

2lb Small Potatoes

4 tbsp Butter

1 tbsp Lemon Juice

1/2 tsp Salt

1 tbsp Rosemary

1 tbsp Parsley

Wash potatoes. Cut potatoes in half. Cook potatoes in boiling water 20 minutes or until just tender. Remove from heat, drain, and put in a large saucepan over medium-high heat.

Combine butter, lemon juice, salt, rosemary, and parsley; toss in with the cooked potatoes.

Place lid on the pan and let stand 3 to 4 minutes to release the flavor from the herbs. Serve immediately.

Makes 6 to 8 servings.

Marshall's Birthday: Rib Eye Steak With Butter & Rosemary

Ok, so I watched this video, and I’m going to attempt it. I hope Marshall appreciates the effort (he will!) even if it doesn’t taste as good as I want it to.


I need:

Olive Oil
Garlic
Pepper
Salt
Butter
Rib Eye Steak
Fresh Rosemary


I’ll let you know how it goes! I’ve never been that great at steak, but maybe this will be the turning point? (I hope so!)

Baking Blitz: Cooking Option: Quiche

The other week I was in the kitchen and I was in a “cooking” mode. I cooked I think three different dishes/meals and my husband was in there wanting to help. Our kitchen is small so I asked him to sit at the table and I would bring him what he needed to help (I know it sounds silly but I’m serious when I stay our kitchen is small and it’s a smart move for our marriage for us not to both be in there cooking at the same time!)

I give him full credit for the end result but I showed him how to make quiche. He’s not to versed in cooking (yet) so it’s always fun when I can teach him something. I gave him what he needed step but step and wow he did an amazing job (and he bragged about it to everyone he would find I think!)

Preheat the oven for 350.

Crust:
1 1/2 cups Flour
1/4 tsp Salt
1/2 cup Butter
3 tbsp cold Water or Milk

Instructions:
Place the flour and salt a bowl and cut in the butter.

Mix in water, 1 tablespoon at a time. As soon as the dough adheres to itself when pinched, stop adding water and turn the dough out onto a floured surface. Gather it gently into a ball.

Roll the dough out and cut to the size of your pie pan and press in place.

Filling:
6 Eggs
1 Smookie (cut up small)
1 cup Cheese (of your choice)
1/3 cup Milk or cream
2 tbsp Butter
Salt (to taste)
Pepper (to taste)
Basil (to taste)
(other spices of your choice)

Instructions:
Beat eggs, milk and butter together. Add salt, pepper, basil and any other spices you want. Mix in cheese and smookie. Pour into pie crust. Bake for 30-45 minutes.

Enjoy!

Have any good ideas, suggestions or experiences....share them, leave a comment, I’d love to hear from you!!

For My Dad: Stuffing

When it comes to stuffing I don’t really use a recipe. I usually use recipes as a bit of a guideline anyways; something for you to start with but do whatever you want with.

I was talking to my dad on the phone last time, and he was asking me how to make stuffing and I realized I should probably give him some sort of recipe instead of how I would normally do it, so requested by my dad here is a stuffing recipe! Great for a turkey or just baking on it’s on in a pan.


¾ - 1 Loaf of bread cut in cubes
4 Cloves Garlic (minced)
3/4 cup Onions (chopped)
1 cup Butter (2 sticks)
1 tbsp Olive Oil
2 cups Chicken Broth
3 Eggs
1/2 cup Fresh Parsley (chopped, dried is fine too)
1 tsp Paprika
1 lb Turkey Giblets (finely chopped)
1/2 cup Celery (chopped)
1 cup Mushrooms (chopped)
1/2-1 tsp Sage
1/4 teaspoon each: Salt, Pepper, Onion and Garlic powder
A light sprinkling of Cayenne Pepper (if desired)

In a large saucepan, sauté chopped giblets and celery in 1 tablespoon butter and 1 tablespoon olive oil; adding onions. After 2-3 minutes add minced garlic and parsley and mushrooms. Add chicken broth and cook for another 2 minutes. Add paprika, salt, pepper, onion and garlic powder and cayenne pepper. Add remaining butter and stir over low heat for 10 minutes.

Stir in bread cubes quickly. Liquid will be absorbed. Turn off heat but leave the pan on stove.

Allow to sit for 2-3 minutes, then stir in 1 egg at a time using a large wooden spoon, mixing quickly. Stir completely after adding each egg.

Stuffing should be somewhat sticky. If it's not holding together, add 1/4-1/2 cup more broth and mix in.

Cooking on its own:

Line the bottom of a bread loaf pan with aluminum foil, leaving enough along the sides to cover the top of the pan when folded over. Spray foil inside the pan with oil or non-stick spray. Pat mixture into pan evenly, spreading with spatula or the back of a spoon. Do not press heavily. Shape into a bread loaf shape.

Bake in 350 degrees 45 minutes; uncover by removing foil from top and allow to bake another 10-15 minutes or until top is golden brown.

Cut into 2 inch slices for each serving. It's easier to remove from the pan if you use a pancake flipper to cut the slices.

Baste the top with turkey juices from your cooked turkey or gravy before serving.

Cooking in the turkey:

Stuff the cavity of the turkey with the stuffing and sew it up. If there is any left use the option above to cook the rest.

Enjoy!

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Cooking Option: Pizza Crush

Pizza is my favorite food! When I was little (I was the baby; a little spoiled) when we had Chinese (which I hated at the time) I would get pizza. I’m not too sure if this is what spawned the love for pizza but either way it’s the best!

I’ve tried a lot of crust recipes but this, so far, is my favorite and I really like that you don’t have to use yeast (I find that always complicates things!)

2 cups Flour
1 tsp Salt
2 tsp Baking Powder
2/3 cup Water
¼ cup Olive Oil

Heat oven to 350

Combine and mix flour, salt, baking powder and water; kneed until smooth. Roll out on floured surface until it’s your desired thickness (I prefer thin crust). Lay out on pizza pan and oil crust. Bake crust for 10 minutes. Take out of the oven and add topping and bake again until desired crispiness (10-15 minutes).

Tip: Add some minced (crushed) garlic to your crust mix and some spices for extra flavor.

Baking Blitz: Waffles!

When Marshall and I were in Europe they had the most amazing waffles! They were smaller then what we usually see out here, but rectangular and usually served with whip cream and Galati! We had them when ever we had the chance and wow I want one right now! (The best city for them was Florence right by the gold smith area of town, neat the main cannel)

Since we’ve been home I’ve tried as few times to replicate them but I haven’t done it yet. I’ve gotten close but not perfected it yet! If I do get to the perfect European waffle I’ll post again about it, but for now here’s a really great recipe for waffles.

1 ¾ cup Flour
1 tbsp Baking Powder
1 tbsp Sugar
½ tsp Salt
3 (large) Eggs
¼ cup Butter
1 ½ Milk

Whisk together milk, butter, and eggs. Put all dry ingredients into a bowl and mix together with a fork. Make a well in the centre of the dry ingredients and add milk mix; beat together.

Tip: Take out some of the wet ingredients to make a thicker mix: easier to work with and it often tastes a little better too.

Tip: When you’ve completed the mix add some chunks of brown sugar and mix throughout. When you cook the waffles they melt into a nice sugary glaze.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Cooking Option: Sweet-N-Sour Meat Balls

My mom (to me) makes the best sweet-n-sour meat balls in the world! I remember having them so many times over the years and they have always been associated with great memories so they are a favorite.

I was planning a birthday all day celebration for my now husband and I was trying to make his favorite foods; one of them betting sweet-n-sour meat balls. I did it-after a few phone calls to mom, not sure if I was getting it right- and they were a total hit!

Meat Balls:
4 lb Hamburger Meat
½ lb Onion (grated)
1 head of Garlic (grated of crushed)
Salt
Pepper
And any other seasoning you want (to taste)
2 cups Bread Crumbs

Sauce:
1 can Pineapple (crushed- with juice)
¼ cup White Vinegar (or to taste)
2 cans of Tomato Soup
1 can of Tomatoes (crushed)
1 can of Tomato Paste
2 cups Water
2 tbsp Brown Sugar (or to taste)


Sauce: In a crock pot (preferably) combine all ingredients, mix well, or until smooth. Cook on medium for 1 hour, or until flavors have blended.

Meat Balls: Combine all ingredients, roll into 1’’ meat balls. Add meat balls after sauce has been cooking for at least 30 minutes.

Have any good ideas, or substitutes for this....share them, leave a comment, I’d love to hear from you!!

Baking Blitz: Cooking Option: Mango Lassi (Indian Yogurt Drink)

Recently we went to an Indian restaurant for a friend’s birthday dinner and they served us mango Lassi in between courses. I hadn’t had it since high school and I forgot how wonderful it is! I love mango to begin with but when your face is on fire it tastes even better then you remember it!

This drink is great for a pallet cleanser (or cooler!) when you’re having a spicy meal.

1 ½ cup Plain Yogurt
2 tbsp Sugar
½ cup Crushed Mango
1 ½ cup Ice Cubes

Blend all ingredients in a blender. Yields 12 ounces.

Tip: If you’re not a big mango fan you can substitute it (the same amount) with raspberries or strawberries.