Category Archives: Recipes

Sensationally Sinful!

A few weeks back, a colleague brought in this cake for the staff that was absolutely delicious. I am a chocolate lover through and through and I when presented with an array of dainties or desserts, 90% of the time, I’ll choose a chocolate option. Of course, I love a variety of desserts, but generally speaking I’ll go for something chocolate. So, for me to say this, is a huge thing…..according to my taste buds this is one of the most delicious cakes I have ever tasted. It is very rich and the combination of flavours is really fabulous. I am not actually going to post this recipe, only because I followed it exactly as Alex Hitz instructed in his post on House Beautiful. To check-out this incredible recipe for Salted Caramel Cake, follow the link.

I placed some whipping cream in a disposable icing bag and piped it around the edges and in the center.
Assembled Cake
The finished cake was a whopping 6″ tall.
I decided to make a batch of candied pecans for the top. Mmmm.
I was a bit concerned that Shay might not like the cake, so I used some left over cake from his kid’s party to make some chocolate cake pops…just in case. He loved the cake and the cake pops too!

I won’t lie, this is absolutely the most fattening sugar laden concoction you’ll ever taste, but man is it worth it! The recipe suggests that it serves approximately 16, but I think you could easily serve more. I served 12 pieces of cake at the party and still have exactly one half of the cake left. I cut the pieces quite small as it is very rich and only a few had seconds. You could easily serve 20 with this cake.

Although there are more steps than the typical frosted cake, I didn’t find it too bad. Here is my advice, based on my experience:

    • Bake the cake the day before, cool it completely, cover and leave on the counter for frosting the next day.
    • The recipe suggests putting the caramel mixture in the freezer to cool for about 40 minutes. I think mine took about an hour and a half  before it was completely cooled. The bottom of my pot was still hot to touch after 40 minutes in the freezer.
    • Do a crumb coat and then pop the cake in the freezer for about an hour or longer.  A crumb coat is a thin layer of icing that covers the outside of the cake and catches all of the crumbs. This recipe makes a gargantuan amount of frosting which is fabulous. There is nothing worse than doing a 6 layer cake and running short on frosting. There is plenty of frosting to do a crumb coat, freeze and then do a final beautiful layer of frosting. I covered the remaining frosting and popped it in the fridge while the cake with the crumb coat was in the freezer. I’m not saying this was a mistake, but perhaps it wasn’t as smooth and creamy as it was before placing it in the fridge. I thought it would hold its shape a bit better as it was very creamy and I wondered if it might slide down the sides if left out. You can decide.
    • When I went to bake my cakes, I realized that I needed 3 pans. I have four, but they are 2 sets of 2 and the sizes weren’t exactly the same. I ended up calling my neighbour and lucky for me they had just purchased a set of three new cake pans, so I just used there set of three. At the time, I didn’t realize it, but I think they inadvertently saved me a huge mess and intense frustration. (Thanks Kelli and Ian!)  I should know better, but I had a printed out version of the recipe from my friend and didn’t bother to read the reviews prior to making the cakes. I usually check out the reviews prior to making a recipe, as there are often good tips. Before posting this, I decided to see what others had to say and sure enough there was a theme in the reviews. Everyone loved the cake, but many had an issue with their cake batter spilling over into the oven and having to toss the cakes out . Yikes! The pans that I generally use were my moms and can be seen below on the left. They are not very deep and I can see how I would have had the same problem had I used those pans. Instead, I used pans similar to that on the right. Moral of the story….use deep pans!
    • More about the pans….I have never baked in deep pans like this and I instantly loved them. Not only did the cake not spill over, but instead of the baked cake having a huge dome on top where it rises during baking, the cake remained relatively flat across the top. At first, I was concerned that they weren’t rising, but then it hit me. In my shallow pans, the cake is forced to rise in the center because the sides are not tall enough to support the rising cake. In the deeper pans (about 3″, I think), the entire cake rises and the result is a more even surface. This is especially important when layering cakes as the stacked cakes are much more stable with a more even surface. I loved these pans and thought I might buy a set, but my neighbour insisted I just borrow theirs whenever needed. Love that idea even more as I don’t have to spend the money or store the suckers. Too bad they don’t nestle together like my old ones.
    • I placed three wooden skewers through the layers of the cake prior to my final coat of icing. I just find that it prevents any sliding when cutting the cake.
old 9" pan

Old 9″ pan with slider to help remove cake. Only about 1 1/4″ high.

9" pan

The 9″ pans I used.

This cake is a must try! It is absolutely worth the extra effort. I can’t say that it would be a cake I would make regularly as it is more work, more expensive and off the scale in terms of naughty, but it is the perfect cake to serve a large group and will definitely impress those with a sweet tooth.  Enjoy!

Diane’s Tomato Zucchini Salad

Tomato Zucchini SaladThis salad is almost salsa like in its look. It is a nice addition to any summer meal. I love it served on a bed of rice, chicken breast or on its own as a side dish. I got this recipe from my cousin and I really don’t have actual amounts for the ingredients, so I just wing it. I don’t know where she got the original recipe from, but here is what she passed on to me. The quantities in parentheses are the approximate amounts I used.

Tomato Zucchini Salad

  • finely chopped tomato (4 Roma tomatoes or 2 large)
  • finely chopped zucchini (2 medium-sized)
  • 1 large onion, finely chopped (sweet white or red)
  • 1 avocado, chopped (add just before serving)
  • salt and pepper

Dressing:

  • 2 Tablespoons of oil
  • 3 Tablespoons of lemon juice (lime would be great as well)
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried

Place all of the ingredients in a bowl and stir. I find that this type of salad/salsa is best when left on the counter for about 30-60 minutes, so that the flavours can blend together. If you have the time to let it stand before serving, I would suggest holding off on the avocado and adding it just before you are ready to set it out.

Possible Variations:

I did a quick search to see if I could find the original source for this recipe and could not, but found some interesting variations that would be fun to try. Here are some I thought I might give a whirl:

Epicurious had a version of this recipe, but the dressing called for basil, oregano, oil, salt and pepper and the choice of using either balsamic or red wine vinegar. To check-out the recipe, follow the link.

Oh Snap! Let’s eat! had another version that included cilantro, which I love. I also thought that the idea of thinly slicing the zucchini with a peeler to create a ribbon effect was a really cool idea. Follow the link to check out the post. ribbon sliced zucchini

Avocado Feta Salsa

A friend made this dip a while back and Eden (my avocado hater) had to be physically removed from the dip for fear she would eat the entire bowl herself. This is super yummy and a somewhat unique combination of flavours. This recipe was found on My Recipes. It is a great summer appetizer as it is bursting with colour and the awesome flavours of fresh tomatoes and avocado. Mmmm.  I hope you like it as much as we do!

Avocado Feta Salsa

Ingredients:

  • 4 plum tomatoes, chopped
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, minced
  • 1 (4-ounce) package crumbled feta cheese
  • 1 tablespoon chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 avocados, chopped
  • tortilla chips

Directions:

Place the  first 9 ingredients in a bowl and stir . Add the chopped avocado just before serving. Gently stir the mixture. Serve with assorted tortilla chips.

Submitted by: Suzanne Paulsen, Laurel, Mississippi, Southern Living
DECEMBER 2005

Hot Mexican Layered Dip

Hot Mexican Layered DipAnother of my favourite Mexican appetizers is this delicious hot layered dip. It is one of those dips that tends to keep you hovering around the food table…just can’t get enough!

Ingredients:

  • one package of taco seasoning
  • one can of refried beans
  • 1/2 to 1 cup of sour cream (sorry I just spread it until the layer is covered)
  • salsa
  • shredded cheddar
  • sliced black olives (optional)
  • nacho chips

Mix the taco seasoning with the refried beans and spread evenly in a shallow flat bottomed oven proof dish. (I use a quiche plate.) Spread a layer of sour cream over the bean mixture. Top with a layer of salsa. Sprinkle shredded cheddar on top and add olives, if desired. Bake at 350 degrees for 30 minutes. Serve piping hot with nachos.

Mexican Tortilla Roll-Ups

It is with great sadness that we are off to celebrate the life of my Auntie Lynn today. After the service, we are heading out to family farm where my Auntie Lynn and Uncle Murray raised their family. I am not sure who all will be there, but we have a large family with members stretched from coast to coast. It is only a year since my Grandma passed away and the family joined to celebrate her life. We meet again much too soon or at least too soon to be gathering for another lost icon in our family. Despite the terrible loss, it will be nice to catch-up with everyone and I thought I would take a few Mexican appetizers to help feed the masses when the service is over and family gather at the farm. There are many versions of this recipe. I got this one from a friend several years ago and am not sure of the original source. It is an easy and yummy appetizer that would also make a great snack or lunch for kids.

Mexican Tortilla Roll-Ups

Ingredients:

  • 1 package of cream cheese (8 0z or 250g)
  • 1/3 cup of sour cream
  • 1 Tablespoon  of salsa (I added 2 T.)
  • 3 chopped green onions
  • Juice of one lime
  • 1 large package of flour tortillas
  • 1 Tablespoon of taco seasoning (This isn’t in the original recipe, but I added it to mine.)

Mix the ingredients in a bowl. Scoop some of the mixture on each tortilla and spread it to cover the surface. Roll the tortilla like a cinnamon roll. Store in layers, covering each layer with a damp paper towel. Store in an air tight container in the fridge. When you are ready to serve them, cut each roll into 1″ slices and serve with extra salsa.

Pineapple Smoothie #3: The Best Yet

This is the best yet! It may be referred to as smoothie #3, but it’s definitely #1 on my list! I absolutely love this concoction. In fact, I drank it up before it even occurred to me to take picture!

Strawberry Pineapple Smoothie Ingredients:

  • 1 cup of frozen pineapple chunks
  • 1 cup of fresh strawberries
  • 1/4 to 1/2 cup of apple juice

Throw the ingredients in the blender and voila….a delicious smoothie. Add some chia seeds for protein, if you wish. The apple juice adds the extra liquid you need as well as this awesome burst of flavour. I like that it doesn’t have yogurt or anything milky….very good!

*I didn’t do this, but I am guessing you could swap the strawberries and pineapple (ie frozen strawberries and fresh pineapple) and get the same result. If both fruits are frozen, you will need to compensate with more juice and this will alter the flavour.

Shell Busey’s Homemade Weed Killer

DIY weed killerSeveral years ago, I came across this recipe for a homemade weed killer. It was shared by Shell Busey. I love the fact that it doesn’t contain any harsh chemicals, so I don’t have to worry about it being harmful for small children or the neighbourhood pets that like to frequent our yard. The only caution with this mixture is that it will kill your grass and flowers if you spray it on them by accident. He suggests only using this to kill the weeds that may crop up on your driveway, sidewalk or through ground cover.

Shell Busey’s Homemade Weed Killer Recipe:

Mix the following ingredients together:

  • 4 cups of white vinegar
  • 1/4 cup of table salt
  • 2 tsp of liquid dish soap

Pour this mixture into a spray bottle and spray it on your weeds when it is sunny and hot out.

 

 

Bacon Wrapped Chicken Tenders

Bacon Wrapped Chicken TendersWe had company a few weeks back and decided to try this recipe from Divas Can Cook. I’ve had great success with Monique’s recipes and this was no exception. This is actually super easy to make, but looks like lots of work with the bacon wrapped around it.

Bacon Wrapped Chicken Tenders

Author:Divas Can Cook

Ingredients:

  • 1 lbs. chicken tenders (about 10)
  • 10 strips bacon, sliced in half length-wise
  • ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ⅔ cup light brown sugar, packed
  • 2 tablespoons chili powder

Instructions:

  1. Preheat the oven to 350 F.
  2. Mix the salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder in a small bowl.
  3. Sprinkle the spice mixture evenly over both sides of the chicken tenders, completely coating them with the spices.
  4. Wrap two sliced bacon strips around the chicken tender. Tuck in the loose ends. I didn’t worry about putting a toothpick or anything in, once cooked they seemed to stay.
  5. Mix together brown sugar and chili powder.
  6. Sprinkle this mixture generously over bacon wrapped chicken, top and bottom. Press the sugar mixture into the chicken to pack it on.
  7. Place the chicken on a greased grill pan.
  8. Bake for 25-30 minutes or until chicken is done and bacon is crisp. You can broil for the last few minutes if desired to crisp up the bacon more.

I think this would be excellent cooked on the barbecue as well. Can’t wait to try it on the grill. I was also thinking that I might like to substitute the Brown Sugar and Chili Powder Mixture for the topping used in the Island Pork Tenderloin Recipe I shared some time ago. In this recipe, you mix the following three ingredients together and then apply in the same way as this recipe suggests. I would love to try this combination in lieu of the original just to see what it’s like. I absolutely love this on pork tenderloin.

1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce

Happy cooking!

Everyday Lunch Salad

SaladWhen it comes to packing my lunch for work, I am pretty lazy. I pretty much have the same thing almost every day. In order for this to work, you have to find something you really like. For me, it is my salad. I’m not saying I don’t occasionally change things up, but I would say I ate this salad about 75% of the days this year. I know that sounds boring, but its very simple to make, healthy and delicious.

My Everyday Salad:

Ingredients:

  • greens (I use either baby Romaine or Spring Mix)
  • 1/2 chopped avocado
  • red onion, very thinly sliced
  • 1/2 an apple, cored and thinly sliced or 1/2 a pear, cored and thinly sliced
  • 1/4 cup or more of raw pumpkin seeds (excellent source of protein)

I make this every morning and it takes me about 4 minutes. I place the ingredients in my salad container in the order listed above. The order is important because the red onion prevents both the avocado and apple from browning. Seal the container.

Lime Agave Vinaigrette:

This dressing recipe is taken from Lyn Genet-Recitas’s book called The Plan. It is one of my very favourite homemade dressings. It is light and “citrusy” and has great flavour. I usually mix up a batch on Mondays (takes me no more than 3 or 4 minutes) and it generally lasts me the week as I only use about 1 1/2 Tablespoons per serving.

  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup extra virgin olive oil
  • 1/8 cup water (I often only add about 1 Tablespoon)
  • 1 Tablespoon of agave nectar (I always use agave, but I’m sure you could use honey if you don’t have any agave on hand)
  • 1 Tablespoon of Herbes de Provence
  • Optional: 1 clove of crushed garlic (not optional in my books, I always include the garlic!!)

Combine the ingredients and store in an air tight container in the fridge for up to one week.

I love this salad. I can honestly say that I never get sick of it. It always looks delicious with the purple onion and deep green pumpkins seeds and avocado. This is delicious enough to serve to company and yet simple enough to eat every day. One of my all time favourite recipes.

 

Pineapple Smoothie #2

I’m determined to find a pineapple smoothie that can be my new “go to” breakfast drink. I tried out another recipe this morning and so far it’s ranked number one. I liked it more than the first, but I’ll continue to try out a few more.

Pineapple Strawberry SmoothiePineapple Strawberrry Smoothie #2

Ingredients:

1 cup frozen pineapple

1/2 cup fresh strawberries

3/4 cup coconut milk (1.5 grams of protein)

1 to 2 Tablespoon of chia seeds (2 T. is 4.4 grams of protein)

Dump the ingredients in a blender. Mix well and serve. The coconut milk and chia seeds add some protein to the shake. I really enjoyed this smoothie. It was lighter than the first recipe which included both banana and yogurt.

My Thoughts:

I think I’ll continue to play with a few more recipes, as I feel like I still need more protein. Although I enjoyed this version more than the first, I was quite hungry by mid morning.

An egg has 6 grams of protein and my favourite breakfasts are usually 2 poached eggs on one slice of whole wheat bread (about 15 to 16 grams of protein) or a 3 egg omelette (18 grams of protein). I find that a high protein breakfast really sets me up for the day and I’m definitely missing this in my shake. I know I could throw some protein powder in, but my preference is to try and get the protein more naturally. When writing this post, I actually pondered the idea of tossing a raw egg or two in my shake just to boost the protein. I thought I’d look into it a bit and found this great article on Mark’s Daily Apple that suggests the protein in eggs is actually more digestible when the eggs are heated. The thought of raw eggs doesn’t really turn my crank, so I think I will continue to look for other sources and stick with cooking my eggs.

I love peanut butter and would even consider eating a Tablespoon of it along side my smoothie to knock my breakfast protein up by 4 grams. My daughter often adds peanut butter to her smoothies, but I only like peanut butter combined with certain fruits. A chocolate peanut butter smoothie sounds wonderful, but it also sounds more like dessert than a healthy breakfast shake.  I’ll keep you posted as I continue to test out more recipes.