Day to Day Mish Mash

Welcome!

2021-05-03T12:50:00.003-04:00

Hello and welcome to my blog.

My name is Jen. This blog began at a time when I was an unemployed teacher with oodles of time on my hands. In an effort to stay sane, I started writing about what I did to pass the time. In the pages to come, you will find: book reviews, recipes, stories of adventure, lists, opinions, and rants about my day-to-day life

You may have heard my story, one like it, or you may have a similar story yourself. In a time where experience is necessary, yet no one is willing to take a chance on you, the bottom line is: looking for work stinks!

I am happy to report that I am now supply teaching and for those of you who are not teachers, this is the gateway into a full-time gig!

To all those reading: I gladly welcome your comments and suggestions!

Enjoy!

Jen

LATEST BOOK REVIEWS

NEW RECIPES

Chilli Honey Chicken and Cheesy Stuffed Twice Baked Potatoes

2012-03-26T20:11:00.000-04:00

I absolutely love twice-baked potatoes! The only way I would improve on this version is to add bacon bits, or perhaps cubes of cooked ham. As for the chicken thighs, they need no improvement; they're delectable!

Ingredients
2 large potatoes
about 3/4 +/- cup of assorted grated cheese (I used swiss, cheddar and parmesan)
about 2-3 tbsp cream cheese, room temperature (I used light)
about 2-4 tbsp milk (I used almond milk - add until potatoes are slightly creamy)
1 1/2 tsp garlic powder
fresh ground pepper to taste
4-6 boneless skinless chicken breasts
1 tsp paprika
1 tsp chilli poweder
1 tsp ground cumin
sprinkle of salt
3 tbsp honey
1 tsp cider vinegar
pinch crushed red pepper flakes

Directions
Microwave potatoes for about 10 minutes, or until cooked through completely. Allow to cool for a few minutes before handling.

Preheat oven to 350 F.

Slice off the tops of the potatoes and discard. Scoop most of the potato from the skins in to a medium-size bowl, leaving a thin layer (enough so that they don't collapse).

To the potato, add 1/2 tsp garlic powder, ground pepper, cream cheese and most of the other grated cheese, reserving a couple of tbsp to sprinkle on the tops of the stuffed potatoes. Combine ingredients with a fork until thoroughly mixed.

Meanwhile, in a small bowl, combine chilli powder, remaining garlic powder, cumin, a dash of salt, and paprika. Rub chicken thighs with spice mixture and place into a foil-lined baking pan lightly coated with cooking spray.

Scoop potato filling into potato skins. Bake for 20-25 minutes.

Combine honey, vinegar, and crushed chilli flakes in a small bowl and set aside.

Turn on oven broiler. Broil chicken for 5 minutes on each side. Brush chicken with honey sauce, broil for 1 minute, flip and repeat. (Or continue cooking until chicken is cooked through.)

Pour sauce in chicken pan over chicken just before serving with a side salad.

Jen's Healthier Brownies

2012-03-14T11:58:00.000-04:00

This was my first time attempting to concoct a healthier brownie and I think they turned out rather well. They're chewy and chocolatey, though not quite sweet enough for this sweet tooth! I thank my friend, Jen, for the inspiration. She makes the most delicious sugar-free brownies! Next time I will use better chocolate (without any sugar added) and maple syrup in the place of brown sugar (and probably more than 1/2 a cup).

Ingredients
4 ounces chocolate (this time I used 2 oz semisweet and 2 oz bittersweet, next time I'm going to use 70% cocoa dark chocolate)
1 1/2 tbsp cocoa powder
1/4 tsp baking soda
1/2 cup coconut flour
1/2 cup unbleached all-purpose flour
1/4 tsp salt
1/2 cup brown sugar (next time I plan on using maple syrup instead)
3 eggs
1/2 cup prune purée
1 tsp vanilla extract
1/3 cup almond milk
1/3 cup semisweet chocolate chips

Directions
Preheat oven to 350 F.

Lightly grease a 9x9-inch baking pan.

Whisk together flours, baking soda, cocoa powder, and salt. Set aside.

Beat brown sugar and prune purée until combined. Add 1 egg at a time, mixing after each addition. Add vanilla and milk.

Meanwhile, microwave 4 ounces of chocolate in 30 second intervals until melted and lump-free. Pour melted chocolate into wet mixture and blend until combined.

Add half of dry mixture to wet ingredients. Mix well, then add remaining dry ingredients; beat until completely combined.

Bake for about 20 minutes, or until a toothpick comes out clean-ish (remember there are chocolate chips in the brownies that will have melted).

Once cooled, cut into 16 squares. Enjoy, guilt free!

Nutritional Information (for 1 square)
Calories 149
Total Fat 6.1g
Saturated Fat 4.1g
Trans Fat 0
Cholesterol 36mg
Sodium 111mg
Carbohydrates 20.8g
Dietary Fiber 2.6g
Sugars 13.4
Protein 3g
Calcium 2%
Iron 5%

More Mini Reviews

2012-03-13T08:15:00.003-04:00

The Wednesday Sisters by Meg Waite Clayton
The bond between girl friends is unlike any other. The Wednesday Sisters is a tale about a group of five women (Ally, Brett, Frankie, Linda and narrator Kath) whose friendship forms from multiple encounters at a local playground where their children play. They quickly discover a common bond - books - and begin to discuss novels and then critique each others writing, sometimes with harsh honesty. The friendships strengthen over time as each woman encounters crises of their own (infidelity, inability to bear children, cancer etc.). This is a light, but heart-warming read that will remind you of the importance of girlfriends - a great beach read!

Before Green Gables by Budge Wilson
A prequel of the beloved Anne of Green Gables? Yes, please! In my opinion, Wilson's portrayal of Anne as a youngster is spot on; her wit and strong-willed nature are echoed in her mother and father and are constantly tested as she faces one hardship after the other. The novel depicts the beginning of Anne, her biological family and her growing years before she is adopted by the Cuthberts. This is a most enjoyable read and a great addition to a timeless series.

The Unnamed by Joshua Ferris
This was a strange read about a man, Tim, who suffers from an unusual compulsion, where his legs force him to walk for hours on end. He is often unaware of his physical actions until he awakes to find himself in a snow-covered ditch wearing nothing but shorts and a t-shirt. Tim, a New York attorney, struggles to meet expectations at work and to maintain his relationships with his wife and teenage daughter. The Unnamed is both a kind of love story and an existential journey. I felt sympathy for the characters as the addiction, like a wedge, grew between Tim and his family. It was easy to think about the improbability of this condition effecting me, but had me pondering the idea of becoming a slave to biology.

As Long as the Rivers Flow by James Bartleman
Bartleman tells a story of life on a Northern Ontario Indian Reserve where families struggle to deal with the consequences of residential schooling. Sad and chilling, the novel deals with such themes as abuse and forgiveness. On the downside, I found the characters and details lacking. I wasn't able to fully connect with any of the characters and that to me, leaves me wanting more.

Little Bee by Chris Cleave
This was a loaner from a friend. It is a story of two women who find each other unexpectedly, through tragedy. Using alternating point of view (love that), the novel explores the life of a refugee in England. Cleave's ability to go between light-hearted humour and downright gut-wrenching details makes for a heart-breaking drama - highly recommended.

Sarah's Key by Tatiana De Rosnay
I enjoy novels that follow two or more protagonists who are connected in some way. Sarah's Key follows the lives of a young girl during WWII and a middle-aged journalist in the present day. Raw and vivid is the portrayal of a young Jewish girl taken from her parents - a worthwhile read.

The Help by Kathryn Stockett
This fantastic read is told by three women living in Mississippi in the 1960s - a young woman who has just returned from college and two house maids. The Help explores the relationships between coloured maids and their white women employers. The character development is very rich.

The Element by Ken Robinson
Upon recommendation by a friend, I took this book out from the library for Mike. It's about finding your passion and how doing so changes your life. He tells the story of how many highly successful people have achieved success. Step one: figure out what you are passionate about and are also good at... easier said than done for many. I found this to be an interesting read.

Chicken and Dumplings

2012-02-14T21:58:00.000-05:00

Much like a good ol' chicken soup, but heartier like stew, it's a great meal for a chilly day. Serves 4-6.

Ingredients

3 tbsp butter

1 medium onion, cut into 1-inch pieces

5 medium carrots, cut crosswise into 1/2-inch pieces

about 1/2 tsp dried thyme

1 cup all-purpose flour

2 cups broth

8 boneless, skinless chicken thighs, cut into 2-inch pieces

1 tsp dried dill weed or 2 tbsp fresh diced dill

1 3/4 tsp baking powder

1/2 cup plus 2 tbsp milk

1 1/2 - 2 cups frozen peas

salt and pepper to taste

Directions

In a Dutch oven or heavy pot with a tight-fitting lid, heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir in 1/2 cup milk to form a moist, soft batter (should be a bit thicker than pancake batter, and be able to draw from a spoon). Add additional 2 tbsp milk if too thick. Set aside.

Stir peas into pot. Drop batter in simmering liquid in 8 -10 heaping tablespoons, keeping them spaced apart (they will swell as they cook).

Cover and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

*Credit to http://www.marthastewart.com/341261/chicken-and-dumplings?center=854190&gallery=275672&slide=283112

Banana Chocolate Chip Muffins/Cupcakes

2012-02-13T16:35:00.000-05:00

These are one of my feel-good favourites! I'd say they're more like a cupcake than a muffin as they're really sweet. Makes about 14 muffins.

Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
2 large ripe bananas, mashed
1 large egg
1/2 cup unsalted butter, melted
1 1/2 tsp vanilla extract
1/4 cup milk
1/3 cup milk chocolate chips (and a few extra to sprinkle on the top if you like)
2/3 cup semisweet chocolate chips

Directions
Preheat oven to 350 F. Place muffin liners in 14 cups.

Mix together flour, sugar, and baking powder in a large bowl. In a separate bowl, mix together mashed banana, egg, butter, vanilla, and milk. Stir banana mixture into dry ingredients until just combined. Fold in chocolate chips.

Fill liners about 3/4 full and if you like, sprinkle a few chips on the tops of the muffins.

Bake about 30 minutes, or until an inserted toothpick comes out clean. Cool on a rack.

Spinach and Quinoa (Spankorizo)

2012-01-30T21:23:00.002-05:00

This traditional Greek recipe is usually made with rice, but I have replaced it with quinoa and found that it's very tasty!

Ingredients
3 tbsp olive oil
1/2 onion, finely chopped
3/4 cup frozen spinach
3/4 - 1 cup tomato sauce
1 cup water
1 tsp dried dill weed
1 tsp dried parsley
salt and pepper to taste
1/2 cup quinoa

Directions
Heat olive oil in a large skillet over medium-high heat. Saute onion in skillet until soft and translucent. Add spinach and stir for 2-3 minutes. Turn heat down to medium-low and add tomato sauce. Stirring occasionally, cook until spinach is distributed throughout mixture.

Pour in water and bring to a boil. Stir in quinoa, parsley, dill, salt, and pepper. Reduce to low heat, cover, and simmer for about 20 minutes, or until a thick consistency forms. (It will also thicken when it's removed from the heat. You are looking for an end product that you're able to pick up with a fork.)

Serve with chicken souvlaki!

Sausage Spetzofai (Sausage and Peppers)

2012-01-29T17:12:00.000-05:00

Sweet and slightly spicy, this is a very versatile dish. It's a great way to use up leftover ingredients and can be paired with a variety of things. Have fun experimenting!

Ingredients
4-5 sausages of your choice (I have used both bratwurst and Italian)
1 large green bell pepper
approx. 3/4 cup diced tomatoes (canned or fresh) OR tomato sauce (I used leftover tomato sauce)
1/4 cup banana peppers, chopped (from a jar)
1 tsp dried oregano
2 tbsp oil

Directions
In a wok or large frying pan, heat oil over medium heat. Saute sausage until golden brown, look for nice colour and caramelization, about 8 minutes. Drain fat from pan, or grab a paper towel, tilt the pan so the fat collects on one side and soak up with paper towel.

Add onions and cook for 5-6 minutes, or until soft and slightly browned. Then add peppers, tomato/tomato sauce, and oregano. Cook until peppers are slightly tender, about 3-5 minutes more.

This mixture can be served on its own, with eggs, potatoes, rice or pasta. I paired it with spinach and quinoa.

Chicken Souvlaki

2012-01-19T07:34:00.000-05:00

Broiling meat couldn't be simpler! If you use wooden skewers, be sure to soak them in water for at least 20 minutes prior to baking to keep the ends from burning and possibly catching fire.

Ingredients
3 chicken boneless, skinless chicken breasts
grated rind of one lemon
juice of a 1/2 lemon
1 tbsp olive oil
1 tsp oregano
1/3 red onion, cut into 1-inch wedges
dash of salt and pepper
1/2 cucumber, sliced
1 tomato, sliced
1 cup shredded lettuce
4 Greek pitas
tzatziki sauce

Directions
Cut chicken into 1-in cubes. In a large bowl, toss together chicken, lemon rind and juice, oregano, salt, and pepper; let stand 10 minutes to marinate.

Alternately thread chicken and onion onto skewers. (If you're using wooden disposable skewers, make sure to soak them in water for at least 20 minutes first so that they don't burn in the oven.)

Broil on a foil-lined baking sheet, turning once, until chicken is no longer pink in side, about 10 minutes.

When chicken is cooked, spread tzatziki over half of each pita. Push chicken and onion off skewers onto pitas. Top with tomato, cucumber, and lettuce then fold over.

Credit to: http://www.canadianliving.com/food/quick_and_easy/chicken_souvlaki.php

Tilapia with Chimichurri and Roasted Potatoes

2012-01-14T15:28:00.000-05:00

Typically chimichurri is a green sauce that is made with fresh parsley and fresh garlic, but is also tasty made with dried ingredients, which was what I had on hand. As always feel free to experiment with whatever you happen to have in your kitchen!

Ingredients
4 medium potatoes, cut into small chunks
4 tilapia fillets
couple of squeezes of lemon juice
1 tsp chili flakes
2 tsp dried parsley
1 tsp garlic powder
1/4 tsp paprika
salt and pepper to taste
olive oil

Directions
Preheat oven to 450 F.

In a small dish stir together parsley, chilli flakes, and 1/2 tsp garlic powder; set aside.

Toss potatoes in olive oil to lightly coat, sprinkle with remaining garlic powder, salt, and pepper. Spread evenly on a baking dish lined with foil. Bake for in 15 minute intervals until soft inside when poked with a fork and the edges are golden brown.

Meanwhile, lightly brush both sides of fish fillets with olive oil; season with salt and pepper. Sprinkle paprika over the top. Bake for about 10 minutes, or until fish flakes easily. Finally, top with lemon juice and parsley mixture. Bake for an additional minute.

Serve with steamed veggies, such as broccoli, if you'd like.

Roasted Chicken with Butternut Squash

2012-01-12T16:47:00.000-05:00

These simple ingredients when baked together are so very flavourful. This is an easy meal to pull together and enjoy on a cold day!

Ingredients
6-8 boneless, skinless chicken thighs, cut in half
1 butternut squash, peeled and cut into 1-inch cubes
2 tbsp olive oil
1 tsp or more fresh ground black pepper
a little less than 1 tsp dried sage
dash of salt
3 tbsp white wine

Directions
Preheat oven to 450 F.

Toss chicken and squash pieces in a bowl with oil, salt, pepper, and sage. Place chicken thighs in the bottom of roasting pan. Pour squash pieces on top and around chicken.

Bake for 25-30 minutes, stirring squash occasionally (leaving chicken untouched), until chicken and squash are done.

Take pan out of the oven. Remove chicken and squash from pan and set aside. Add a splash of wine to the pan and place it on the stovetop. Bring to a boil, scraping the bottom of the pan to stir up brown bits (they're full of flavour from the chicken). Boil for a couple of minutes, then spoon sauce over chicken.

Glossary - Learning to Shoot

2012-01-08T21:58:00.005-05:00

Aperture: The hole in the lens that light travels through to reach the camera's sensor.The diagram below is a great visual that helped me to understand how it works.

ISO: Also referred to as ISO Settings or ISO Sensitivity. The acronym stands for International Organization for Standardization, an organization that sets a lot of standards like, the measurement for film sensitivity (yes, this translates to digital photography). ISO setting determines how sensitive the image sensor is to the amount of light present.The higher the ISO setting, the more sensitive the image, which makes it possible to take photos in low-light situations.

ISO Noise: Similar to the "grainness" you might see in a film, it is made up of coloured dots on your photo. Increased sensitivity (higher ISO) allows the recording of more light and more noise.

ISO Speed and Exposure: Affects the shutter speed and aperture combinations you can use to get correct exposure. Examples include, using a higher ISO when your camera's light meter warns that there's not enough light to expose a shot correctly and you're not allowed to use your flash (i.e. in a concert) OR if the shutter speed is too slow (1/60 sec. and slower) to hold the camera steady by hand, use the next higher ISO, which will allow the selection of a faster shutter speed.

Shutter: The device that allows a specified amount of light to expose a photograph for a set amount of time, by opening and closing.

Shutter Speed: The amount of time the camera's shutter is open; it controls the amount of time light reaches the film. Short shutter speeds are good for action and sunny-day photos whereas slow shutter speeds are good for low-light conditions.

Learning to Use a Proper Camera

2012-01-08T21:42:00.002-05:00

Yet another awesome Christmas gift from the greatest boyfriend - a fancy new camera! Until now, I have had a few cameras, all in the category of point-and-shoot cameras that fit into a pocket. This is my first camera that has a strap, a pop-out flash and the capability to shoot manually. Now to learn the lingo and how to shoot!

Glossary

Lasagna: The Easy Way

2012-01-08T20:47:00.000-05:00

Lasagna doesn't have to be super complicated; it can be made, mostly, with ingredients you already have in the house. I happened to have leftover raw sausage meat and decided to toss it in - the flavour was awesome!

Ingredients
approx. 1/2 pound ground beef
approx. 1/2 pound ground sausage (I used the kind that comes in a tube used for stuffing)
2 cloves garlic, minced
1 can whole or diced tomatoes, salt-free
1 can tomato paste
1 tbsp + 1 tsp dried parsley, divided
1 tbsp dried basil
3 tbsp milk, divided (I used almond milk)
couple of dashes salt
2-inch by 2-inch block of feta cheese, crumbled
about 1/2 pound sliced mozarella or marble cheese (your choice, but something mild)
1/3 cup parmesan cheese
lasagna noodles

Directions
In a large skillet, combine beef, sausage, and garlic. Cook over medium-high heat until browned. Drain about half the fat (or more if you're all health-nutty, but I'd suggest no more than half since so much flavour comes from the pork fat). Add tomatoes, tomato paste, 1 tbsp parsley, 1 tbsp basil, and a dash of salt. Simmer for about 45 minutes.

Meanwhile, arrange uncooked lasagna shells into the bottom of an 8x8 or 9x9-inch baking pan, overlapping the edges. (This will involve breaking the pasta to the size of the pan.) Top pasta with 1 layer of sliced cheese, then sprinkle with 1/2 the Parmesan cheese, half the feta cheese, half of the milk, and a 1/2 tsp of parsley.

Preheat oven to 375 F.

When the tomato sauce is ready, spoon a little less than half over the noodles and cheese in the baking pan. Repeat, ending with the tomato meat sauce. Cover top layer with a third layer of noodles and top with the remaining sauce. Sprinkle generously with extra Parmesan cheese.

Bake at 375 F. for 20 minutes, then reduce heat to 325 F. and bake for an additional 15-20 minutes or until you can easily pierce pasta with a knife. OR you could freeze it for another time OR refrigerate for up to 3 days.

Crispy Peanut Butter Balls

2012-01-05T09:09:00.000-05:00

Lighter than regular peanut butter balls, these sweet treats are a hit any time of year!

Ingredients
1 1/2 cup peanut butter (or more to hold together)
1 1/2 cups icing sugar
3 tbsp butter, softened
3 cups rice crispies (I happened to have vanilla flavoured rice crispies)
9 oz semisweet chocolate
1 tbsp shortening

Directions
Mix peanut butter, icing sugar, butter, and rice crispies together in a large bowl. Using your hands, ensure all ingredients are mixed then form 1-inch round balls. If they are too crumbly to hold together, add a bit more peanut butter until they're the right consistency. Place them on a wax or parchment-lined baking sheet. Refrigerate for at least 30 minutes.

Microwave chocolate and shortening for about 1 minute, stirring and checking every 20 seconds until completely melted. Dip peanut butter balls in chocolate mixture and place back on lined baking sheet. Refrigerate for at least 30 minutes then transfer to an airtight container and refrigerate until you serve them.

Peanut Butter Balls aka Buck Eyes

2012-01-05T09:04:00.001-05:00

Buck Eyes are a favourite of my family. They're usually specially requested by my brother. Also check out Crispy Peanut Butter Balls, which are similar, but contain rice crispies. Makes about 40 pieces.

Ingredients
2 cups creamy peanut butter
1/4 cup unsalted butter, room temperature
1/2 tsp vanilla
2-2 1/2 cups icing sugar
9 oz semisweet chocolate
1 tbsp shortening

Directions
Line baking sheet with parchment waxed paper.

Microwave peanut butter and butter for 1 minute, or until soft (check every 20 seconds). Stir in vanilla and icing sugar, until doughy.

Roll dough into 1-inch balls. Refrigerate 1 hour or until firm.

Melt chocolate and shortening in a double boiler (or in a glass bowl over a pot of boiling water). Dip balls in chocolate.

Place peanut butter balls back on baking sheet in fridge. Once chocolate has hardened, 30 minutes or more, store in an air-tight container in the fridge.

Balsamic Pork Tenderloin with Crispy Potatoes

2011-12-28T16:08:00.000-05:00

A delicious and simple meal fit for guests! Serves 4-6.

Ingredients
2 pork tenderloins
3 tbsp balsamic vinegar
5 tbsp olive oil, divided
1 tsp dried rosemary
1 tbsp dried parsley
1 tbsp dried oregano
1 1/2 tsp garlic powder, divided
5 large white potatoes, cut into wedges
fresh ground pepper

Instructions
Preheat oven to 375 F.

Toss potatoes in 2 tbsp olive oil, parsley, oregano, and garlic powder.

Cover tenderloins with vinegar, rubbing into all sides. Drizzle with olive oil and sprinkle rosemary and garlic.

Bake potatoes for about 75 minutes, flipping every 30 minutes. Bake tenderloin for 35-45 minutes.

Shredded Beef Burrito

2011-12-26T10:18:00.000-05:00

The first time I made a variation of these burritos was simply to give leftovers new life. Feel free to experiment here by using 2-3 cups of whatever meat you have leftover - shred or dice it. You could also add leftover rice or quinoa to the filling. Makes about 8 burritos.

Ingredients
2-3 cups leftover beef pot roast
1 cup frozen corn, thawed (about 1 minute in microwave)
1 tomato, diced
1 cup black beans (or 1/2 - 1 can, drained)
1 1/4 cup salsa, divided (I used hot salsa)
1 1/2 cup grated cheddar or marble cheese
8 whole wheat tortilla shells
2 jalapenos, finely diced (optional)
2 tbsp red onion, finely diced (optional)
cilantro to taste (optional)

Directions
Using two forks, pull pot roast apart, creating shredded meat.

In a large bowl, mix all ingredients together using only 3/4 cup salsa; set remainder aside.

Heat your George Foreman, which will be used to grill the burritos. (This is not a necessary step, so if you don't have a Foreman grill don't worry. It's just a good way to seal the burritos and, if you ask me, makes them tastier!)

Microwave 1 tortilla shell for 15-20 seconds (so that it is pliable). Add about 3/4 - 1 cup of filling to the the middle of the shell. Fold left and right side into the middle, fold up bottom, then the top, like an envelope. Place burrito on Foreman grill and leave for 1-2 minutes, or until it is golden brown. Repeat until filling is gone.

Use remaining salsa for dipping along with other garnishes you like such as guacamole and or sour cream. Quick and easy, these burritos are a great make-ahead lunch idea.

Tomato-Topped Chicken, Spicy Quinoa and Pan-fried Zucchini

2011-12-24T10:58:00.000-05:00

This was a super tasty meal that I will definitely make again. Pair it with whatever stir-fried or steamed veggies you like.

Ingredients
2 chicken breasts
pepper to taste
1/2 tsp dried basil
1 1/2 tbsp bread crumbs
1 tsp Parmesan cheese
2 slices of tomato (large tomato) about 1/4 inch thick
2 tsp Italian or Greek salad dressing
1 1/2 cups quinoa
1 1/2 cups broth (I used chicken)
1 tsp red chili flakes
1/2 tsp garlic powder
handful of frozen peas (optional)
1 small zucchini
about 2 tbsp olive oil

Directions
Preheat oven to 375 F.

With paper towel, pat chicken dry. Season with pepper and a tsp each of olive oil. Place chicken breasts into a foil-lined baking pan that is pre-sprayed with cooking oil. Bake for 25 minutes.

Remove chicken from oven. Spoon salad dressing over top of chicken. In a small bowl, mix together Parmesan, basil, and breadcrumbs. Top each with a tomato slice followed by breadcrumb mixture.

Place chicken back in oven to cook for an additional 20 minutes, or until chicken is no longer pink in the middle.

Meanwhile, pour quinoa, broth, chili flakes, and garlic powder into a medium pot over medium-high heat until it reaches a boil. Turn heat down to low, cover, and cook for 12-15 minutes, or until liquid is absorbed. Once done, remove from heat. Add peas, stir, and set aside until serving the meal.

Add a tbsp of oil into a small non-stick skillet over medium heat. Once pan is hot, add zucchini and fry for about 5-8 minutes, or until slightly tender.

Hot Fudge Ice Cream Topping

2011-12-24T10:56:00.000-05:00

I love the thick, gooey consistency of this chocolate sauce. It's perfect for ice cream and was the best part of the ice cream cake I made. Makes 2 1/2 cups.

Ingredients
4 ounces semisweet chocolate
3 tbsp unsalted butter
2/3 cup water
1/3 cup sugar
6 tbsp corn syrup

Directions
Melt chocolate and butter very slowly in a double boiler or in microwave, stirring frequently until combined.

Meanwhile, heat water to boiling in a small sauce pan. When butter and chocolate have melted, stir mixture into boiling water. Add sugar, corn syrup; mix until smooth. Turn heat up and stir until mixture starts to boil; adjust heat so sauce is just maintained at the boiling point, stirring occasionally boil for 9 minutes.

Remove from heat and cool for 15 minutes. Serve warm over ice cream or add to ice cream cake.

*Recipe credit goes to: http://smittenkitchen.com/2009/02/hot-fudge-sauce/

Cookies and Cream Ice Cream Cake

2011-12-22T08:03:00.001-05:00

My brother, Steve, requested an ice cream cake for his birthday. Yes, it might be faster and easier to just buy an ice cream cake, but it certainly won't be nearly as delicious as making it yourself! Try customizing with whatever flavours of ice cream you like and whatever filling you prefer (brownies, cookies etc.).

Ingredients
2 average-sized tubs of ice cream (I used cookie dough and cookies and cream - there was about 1/4 of each leftover)
1 bag of Oreo cookies or alternative brand
1/4 cup butter, melted
about 1/2 cup hot fudge ice cream topping

Directions
Line two 8 or 9-inch circular baking pans with waxed paper and freeze for at least 30 minutes.

Place ice cream in fridge for at least an hour, or until thawed enough to work with (spreadable).

Crush cookies in a sealed bag. Mix about 1/3 of them with melted butter. Once combined, spread into the bottom of one lined pan to form a crust.

Spread about 3/4 of one tub of ice cream over crust, using a spatula to create a flat and even top. Sprinkle with 1/2 of remaining cookie bits and 1/4 cup fudge sauce. Cover with foil and freeze for

Meanwhile, spread 3/4 of other tub of ice cream into lined-pan, using a spatula to create a flat and even top. Sprinkle with remaining cookie bits and drizzle with remaining fudge sauce. Cover with foil and freeze for at least 4 hours. (I froze them overnight.)

Stack the cakes and spread a tub of slightly thawed Cool Whip around the outside of the cake with a spatula to create a smooth layer. Wrap with wax paper, then foil and freeze until serving.

Sugar Cookies

2011-12-21T07:26:00.000-05:00

My friend, Mary, shared this recipe with me. Above is a photo of the decorating we did together, which is the best part if you ask me. Get creative, use whatever you'd like! We used icing (divided into 3 parts, added red food colouring to one and green to another), a variety of coloured sprinkles and other shaped decorations as well as pre-made coloured icing in small convenient tubes for detail work (see gingerbread peoples' faces).

Ingredients
Cookies
2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, room temperature
1 1/2 cups white sugar
1 egg
1 tsp vanilla
edible decorations of your choice (I used sprinkles, edible silver balls and more)

Butter Cream Frosting
1/4 cup butter
2 cups icing sugar
2-3 tbsp milk
dash of vanilla (optional)

Directions
Cookies
Preheat oven to 375 F.

Mix all ingredients together. I usually end up using my hands at the end to make a big ball. Once the dough is in one big ball, use a rolling pin to flatten. Using cookie cutters of your choice, cut out shapes and bake for 8-10 minutes.

Allow cookies to cool completely before icing and decorating.

Butter Cream Frosting
Cream together butter and sugar. Add milk, a little at a time, until ideal consistency is reached. if it's too runny, add more sugar; alternately, add more milk to thin out if necessary.

Decorate however you would like, that's the fun part!

*Major credit goes to my friend, Mary the master decorator, who shared these recipes with me!

Christmas Baking

2011-12-20T12:09:00.007-05:00

Chewy Molasses-Spice Cookies

Crispy Peanut Butter Balls

Peanut Butter Balls aka Buck Eyes

Sugar Cookies

Back to Taste Testing

Chewy Molasses-Spice Cookies

2011-12-20T12:06:00.000-05:00

Chewy cookies are the best! I baked these for 11 minutes, which created slightly crisp edges and a soft and chewy middles. Molasses-Spice Cookies are a lovely addition to your holiday baking. They are especially wonderful paired with a glass of eggnog! Makes about 3 dozen.

Ingredients
2 cups flour
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1 large egg
1/4 cup molasses
1 1/2 cups sugar (divided)
3/4 cup unsalted butter, softened

Directions
Preheat oven to 350 F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Place 1/2 cup sugar in a shallow bowl; set aside.

With an electric mixer, beat butter and remaining sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low, gradually mix in dry ingredients, just until a dough forms.

Form dough into tablespoon-sized balls; roll in reserved sugar to coat.

Arrange balls on baking sheet 3 inches apart. Bake 1 sheet of cookies at a time for 10-14 minutes, or until edges of cookies are just firm. Cool 1 minute on pan before moving.

They're amazing dipped in egg nog or hot chocolate!

Buffalo Chicken Thighs

2011-11-30T16:01:00.000-05:00

These thighs are a tasty and saucy alternative to chicken wings - minus the deep frying and the bones. Use a bbq sauce of your choice with as much heat (Tabasco) as you would like. Pair with raw vegges and dip, steamed or roasted veggies of your choice.

Ingredients
6-8 chicken thighs, skinless & boneless
1/2 cup bbq sauce
1 tbsp Tabasco Sauce
1 tsp Franks Red Hot Sauce
1 tbsp vegetable oil

Directions
Cut chicken thighs in half, so that they resemble the shape of chicken wings. Lightly coat a large frying pan with vegetable oil and set over medium-high heat. Add chicken. Cook until golden, 2-3 minutes per side.

Meanwhile, in a small bowl, stir together bbq sauce, Tabasco, and Franks.

When chicken is golden on both sides, remove to a larger plate. Pour 1/4 cup water into pan. Stir water in pan, scraping up any brown bits from the bottom of the pan. Stir in bbq sauce mixture, then return chicken to pan.

Turn pieces to coat with sauce. Reduce to medium-low. Cover and simmer, turning chicken occasionally until cooked through 8-12 minutes.

Place on plates and pour sauce over top. Serve with a side of veggies. I roasted green pepper slices tossed in Greek salad dressing and fresh ground pepper.