Wednesday, October 21, 2009

Rigatoni with Swiss Chard and Sausage

This was the cover recipe on of the November issue of Canadian Living magazine. My sister gets the magazine and we made it together on Sunday night while I was visiting her in Halifax. It was healthy, fresh and just right for a lazy (and cold!) fall evening. We added extra sausage and swiss chard, so it probably could have stood a bit more liquid, but over all, it was very good! Because we nearly doubled the recipe, we made two baking dishes of it, ate one and froze the other. Amanda put it in the freezer after assembly, but pre-baking. We'll see how it is when they go to eat it out of the freezer.

Source: Canadian Living

4 c. pasta
1/2 c. salted pasta water
4 italian sausages, removed from casings
1 onion, chopped
8 c. swiss chard, chopped
1/2 c. fresh basil, chopped
1 c. diced tomatoes
1 can navy beans, rinsed and drained
3 cloves of fresh garlic or 3 tsp pickled garlic
red pepper flakes
Mozza cheese
Parm cheese (I just used a package of Kraft 4 cheese Italian)


1. Turn water on to boil pasta. Cook pasta as preparing the sauce.
2. Cook sausage meat, removed from casing, with the chopped onion. Drain fat. Add garlic, basil, red pepper flakes to taste and canned tomatoes. Simmer for 10 mins. Stir in navy beans.
3. Drain pasta, set aside 1/2 c. drained pasta water. Stir in swiss chard, pasta sauce and pasta water. Pour into baking dish. Top with italian cheese.
4. Bake at 350 F covered in foil for 20 mins. Remove foil and bake for an additional 10 mins.

Monday, October 12, 2009

Lemon Chicken in the Crockpot

I have been having a hankering for chinese food for the past couple of weeks. I remembered seeing this recipe on one of my favorite cooking blogs, a great site FULL of slowcooker recipes ( and decided to give it a go. I made a few modifications, because the recipe didn't include any veggies and I had some peppers to use up. I cut up an onion and green, red and yellow peppers and put them in the bottom of the crock and put the chicken on top of it. I also used 5 chicken breasts, instead of four. Finally, because of the veggies, extra chicken and our general love of sauce, I doubled the sauce recipe, to use up the whole can of lemonade.

This is cooking in the crock right now and it smells DELICIOUS! I just went out to taste the sauce and I know already this is going to be a hit served over brown rice. You could make it without frying the chicken first, to save on calories and time, but you wouldn't get the same take-out effect of crispy chunks of chicken. It will be more shreddy. The blog also said to try this with orange juice concentrate, which I will definitely do in the future!


  • 5 chicken breasts, thawed and cut into strips or pieces
  • 1/2 c. flour, seasoned with salt and pepper
  • Oil (enough to brown the chicken, about 1/4 c., but probably not all at once)
  • 1 can lemonade concentrate
  • 6 tbsp brown sugar
  • 6 tbsp ketchup
  • 2 tbsp balsamic vinegar
  • red pepper flakes (to taste)
  • Chopped onion, peppers, carrots, etc...


1. Coat chicken pieces in flour, salt and pepper mixture. Fry until browned and flour is stuck to the chicken. DO NOT cook all the way through, you want it to actually cook in the crockpot.
2. Put chopped veggies in the bottom of the crock. Put chicken on top.
3. Mix the rest of the ingredients in a bowl to make sauce. Pour over veggies and chicken.
4. Cook in the crock on high for 4 hrs or on low for around 6 hrs. Serve over rice.

**I read on the blog that if you cook this for 8hrs on low, it will likely be overcooked and the sauce will get to dark and tart, especially if you don't double the recipe or add the veggies because you won't have a lot in your crockpot. You can totally cook it on low for 6hrs and then let it switch to "warm" for the rest of the time if you will be away from home during the cooking time.

Photo to come!!

Saturday, October 10, 2009


We have our Thanksgiving dinner on Saturday evening. This way, everyone can go to their in-laws on Sunday. The last couple of years, we have gotten the best turnout doing it this way. With 16 adults and a toddler, this year was no exception! We did the meat, potatoes and a carrot cake. Everyone else brought the sides. We had pork, hot potato salad, turnip casserole, sweet potato casserole, green been casserole, salad and homemade rolls. For dessert, there was apple pie, pumpkin pie and carrot cake. Thanks for the pies Barb!

I think everyone enjoyed the meal, considering we were all sacked out on couches and on the floor in the family room for about 2 hrs after!

The pork was a new recipe and didn't disappoint! The carrot cake was too, but not quite as risky as a new main course recipe for a crowd!

Apple-Cranberry Stuffed and Glazed Pork Roast
Source: The internet! Link in the post below.

I doubled this recipe to make it for a crowd of 16 adults. One pork roast will feed around 8-10 people quite nicely. This was really good! The glaze was delicious and the stuffing had a strong, sweet and savoury flavour.

  • 1 2.5lbs pork roast (double butterflied)
  • 1 c. apple cider
  • 1/2 c. apple cider vinegar
  • 1 1/2 c. dried apples
  • 1/2 c. dried cranberries
  • 1 large shallot, minced
  • 1 tbsp mustard seeds
  • 1/2 tsp allspice
  • 1 tsp ginger
  • Salt and pepper


1. When you buy your pork roast, get them to double butterfly it for you at the meat counter. It is so much easier then trying to do it yourself! Basically, you want it to be 1.5 inches thick the whole way across. When you get it home, before you stuff it, unroll it and pound it out so it will roll up easily. The website below has really good pictures of the pork prep.
2. Combine all the ingredients in a sauce pan and bring to a simmer over medium heat. Reduce heat to low and simmer for about 20 mins. The apples should be soft.
3. Drain the mixture using a fine mesh stainer. Set the liquid aside, you will use this for a glaze. When you strain it, use a spatula to push the mixture down really well getting as much liquid out as possible.
4. Put the strained apple/cran mixture in the food processor and puree. This is the stuffing for the pork.
5. Spread out the pork, pound it and season both sides with salt and pepper. Cover it in the filling. You want an edge with no filling about an inch all the way around. Roll it up and tie it with twine.
6. Bake at 350 F for 45-60 mins in a roast pan on a rack. You want the internal temp at around 135-140 F.
7. Glaze the pork with about 1/3 c. of the liquid. Put back in the oven on around 400 for 5 mins or so. This will brown the exterior.
8. Remove from the oven and put it on the cutting board. Cover it in foil for around 15 mins.
9. During this time, put the remaining liquid back on the stove. Bring to a boil then turn down to low and simmer it until it reduces a bit and thickens. Mine didn't thicken a lot.
10. Slice the pork in 1/2 inch thick slices. Pour remaining glaze over the pork and serve!

Carrot Cake with Cream Cheese Frosting
Source: Better Homes and Gardens, Best New Baking Book


  • 4 eggs, beaten
  • 3/4 c. oil
  • 3 c. finely shredded carrots
  • 2 c. flour
  • 2 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 3/4 c. coconut


1. In a medium bowl, combine dry ingredients.
2. Beat eggs. Mix in oil and carrots.
3. Add flour mixture and stir in.
4. Bake in 2 layer cake pans at 350 F for 30-35 mins. Take out of oven and cool in pan for 10 mins. Remove from pan and cool for an hour, then frost.

Cream Cheese Frosting:


  • 6 oz block of cream cheese
  • 1/2 c. butter
  • 1 tsp. vanilla
  • 4 1/2 c. icing sugar


1. Beat cream cheese, butter and vanilla until light and fluffy.
2. Add 2 c. icing sugar and beat. Continue adding icing sugar 1/2 c. at a time until icing is a good consistency.
3. Ice the cake!

Thursday, October 8, 2009


Thankgiving is this weekend! Instead of the traditional turkey dinner, I am branching out a bit this year. A while ago, I came across this amazing stuffed and glazed pork recipe. It is always nerve-wracking cooking something for the first time when it is for a crowd, but I think it should turn out well!

My Mom and I are also making hot potato salad, turnip casserole and a carrot cake. Everyone else is bringing the rest! I will definitely post more recipes, pics and reviews next week!

German Chocolate Cake

Last Sunday, we had sweet and sour meatballs in the crock, over egg noodles with broccoli salad. All of these recipes had already been posted, so I had to make something new and amazing for dessert! This german chocolate cake recipe fit the bill. It looked sort of fancy and was DELICIOUS! Honestly, if I were to make it again, I think I would double the recipe and make it a 4 layer cake or at least 3 thicker layers. I made two kinds of icing: coconut-pecan frosting and classic chocolate butter frosting. I frosted the entire thing in the chocolate butter, plus added the coconut pecan between the layers and on the very top. I was also really excited because the chocolate butter frosting actually turned out!! Last time I attempted homemade frosting, it wasn't so great, so this was a huge accomplishment!

Source: Better Homes and Gardens, Best New Baking Book (Where else?!)

  • 1 1/2 c. flour
  • 3/4 tsp. baking soda
  • 1 4-ounce package of sweet baking chocolate
  • 1 c. shortening
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 c. buttermilk
  • 1 recipe of coconut-pecan frosting
  • 1 chocolate butter frosting


1. Grease and lightly flour two round layer cake pans. Preheat oven to 350 F.
2. Stir together flour, baking soda and salt. Set aside.
3. In a saucepan, combine chocolate and 1/2 c. water. Cook and stir over low heat until melted; cool.
4. Beat sugar and shortening with an electric mixer on medium until fluffy. Add eggs and vanilla, beat on low speed until combined, then beat on medium for about a minute. Add the flour mixture and the buttermilk alternately to the mixing bowl, beating on low.
5. Pour batter into pans. Bake at 350 F for about 30 minutes or until toothpick is clean. Cool layers well.

Now, you need to make the coconut-pecan frosting. It starts hot, so you need to let it cool before it goes on the cake. I ended up putting this in the freezer to cool, since I didn't make it right away while the cakes were cooling.

Coconut-Pecan Frosting:


  • 1 egg
  • 2/3 c. evaporated milk
  • 2/3 c. sugar
  • 1/4 c. butter
  • 1 1/3 c. flaked coconut
  • 1/2 c. pecans


1. In a saucepan, lightly beat the egg. Stir in the milk, sugar and butter.
2. Cook and stir over medium heat for about 12 minutes or until thickened and bubbly.
3. Remove from heat and stir in the coconut and the pecans.
4. Cover and cool.

Once the cakes and the coconut-pecan is cooled, make the butter frosting so you can assemble to whole thing!

Chocolate Butter Frosting


  • 1/3 c. butter
  • 1/2 c. unsweetened cocoa powder
  • 4 c. icing sugar
  • 1 1/2 tsp vanilla
  • 1/4 c. milk (and keep the milk handy!)


1. Beat butter until fluffy. Add the cocoa and 1 1/2 c. of the icing sugar. Beat well. Add 1/4 c. milk and vanilla.
2. Gradually add the rest of the powdered sugar, continuously beating and add more milk if necessary.

Now assemble the cake! Put the bottom layer on the cake plate, front with a layer of chocolate and a layer of coconut-pecan. Add the 2nd layer of cake and frost the whole thing in chocolate. Put the remaining coconut-pecan to the top.

Cut and serve!

Sunday, September 27, 2009

Too much time on my hands...

You know you have too much time on your hands when you make homemade crackers. They are really one of those things you just buy. For the labour and ingredients, it probably is cheaper, both in terms of cost of ingredients and time value, to just buy the stupid things, but I digress. It was neat to make them and they were pretty tasty! They were fast and easy. Alone, they are a bit bland, but they are great with cheese or with hummus or a dip. I would really like to try the other recipe for Cumin-Caraway Rounds, but didn't have rye flour on hand. I need to pick some up!

As for the recipe, I used dried parsley instead of fresh, because I didn't have any on hand. This was probably a mistake, because there wasn't quite enough moisture. I had to almost double the milk and oil to make them stick.

Source: Better Homes and Gardens, New Baking Book

  • 1 c. all-purpose flour (I used whole wheat, next time I would do half and half)
  • 1 tsp sage
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp milk (I had to almost double this... see above)
  • 3 tbsp fresh parsley (I used dried, probably a mistake)
  • 2 tbsp olive oil (Again, almost double this)
  • 2 tbsp finely chopped green onion
  • kosher salt


1. In a good processor, combine flour, sage, salt and pepper. Briefly process to combine. Add milk, parsley, oil and green onion. Cover and process until just combined. The dough will look crumbly, but should stick together in a ball.
2. Transfer dough to a lightly floured surface and flatten into a rectangle. Roll out until around 12x9 inches and 1/16 inch thick. Trim uneven edges and prick holes all over with a fork. Cut into rectangles, about 3 x 1 1/2 inches. Transfer to pan and sprinkle with salt.
3. Bake at 325 F for 18 to 20 minutes, or until crackers are starting to brown and firm to the touch. Cool on rack and store in ziplock container.

Pulled Pork

I just realized that I have made this a number of times, but never posted the recipe. It is probably my favorite thing to make in the crock-pot. It goes very well on buns, over rice on on a salad. It is a great (and cheap!) way to feed a crowd!

Source: Me!

  • 1 shoulder, butt (picnic) of pork
  • 2 onions, chopped and divided
  • 4 cloves of garlic, finely diced
  • 1 tbsp worchestire sauce
  • 1 bottle of beer (add a little water too, depending on the size of the meat)
  • salt and pepper
  • 1-2 bottles of your favorite BBQ sauce (We like bullseye chicken and rib sauce)


1. Rub pork with salt and pepper. Cook on low with 1 onion, garlic, worchestire and beer for 7-8hrs.
2. Drain liquid. Shred pork, removing any bone and fat. Stir in BBQ sauce and extra onion. Let cook on high for about 15-20 mins, so BBQ sauce soaks in and onion softens.
3. Serve on buns, over rice or salad.

Tuesday, September 22, 2009

Best Ever Big Soft Ginger Cookies

I have been on a real baking kick lately. Over the past couple of years, I have learned to cook pretty well. I like the freedom of cooking, you can just toss things in to suit your fancy and it will likely turn out. Baking is a completely different beast and the discipline scares me. My sister (who is also a great cook) is an excellent baker, so in the true spirit of sibling rivalry, I have decided that if she can do it, so can I!

These cookies were fabulous. They reminded me of my grandmother and the times where she would let us have tea, before we were really old enough to be allowed tea, with her excellent soft ginger cookies. I have a feeling these will be an "heirloom" recipe.

Source: Better Homes and Gardens, New Baking Book

  • 2 1/4 c. flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 3/4 c. butter
  • 1 c. sugar
  • 1 egg
  • 1/4 c. molasses
  • 2 tablespoons of sugar


1. In a medium bowl mix up the flour, spices and soda. Set aside.
2. In a mixing bowl, beat butter with the mixer for 30 seconds. Beat in the sugar. Add the egg and molasses and beat well.
3. With a wooden spoon, stir in the flour mixture. This part was tough, because it didn't seem like there was enough liquid for all that flour, but if you keep working it, it will mix in. It will be a bit crummy though.
4. Make 1 1/2 inch balls out of the dough. It takes about about a heaping tbsp for each ball. Roll the balls in the extra sugar and put on a cookie sheet with a good amount of space between them. I thought it was strange to sit them on the pan in balls, but they will flatten out.
5. Bake them on 350 F for 10 minutes. They will still feel soft and puffed when you take them out, but do not be alarmed (I know, you were freaking out), they should not be over cooked! Let them cool for a couple of minutes, until they fall and firm up a bit, then put them on a cooling wrack. Voila!

Sunday, September 20, 2009

Peach-filled Phyllo bundles

Source: Better Homes and Gardens, New Baking Book

  • Butter-flavour nonstick spray coating
  • 12 medium peaches, peeled, pitted and chopped
  • 1/3 c. sugar
  • 1 c. chocolate chips
  • 1/4 c. flour
  • 2 tbsp. lemon juice
  • 12 sheets of phyllo dough
  • Optional: whipped cream, powdered sugar, fresh raspberries or peach slices


1. Spray four 6-ounce custard cups and set aside. In a mixing bowl, combine peaches, sugar, chocolate chips, flour and lemon juice. Set aside.
2. Unfold the phyllo dough. Take 1 sheet and spray with butter spray, lay a sheet on top and spray, continue until you have 4 sheets sprayed together. Cut the big rectangle into 4 smaller rectangles.
3. Put the phyllo in the cutard cup and gently push it down to the bottom. The phyllo will hang over the edges. Fill each cup with about 1/2 c. of the peach filling. Close the top up by just kind of bunching it up. They will look like little bags. Spray the fully formed bundles.
4. Bake at 375 F for around 20 minutes. Cool and serve. You can garnish them with whipped cream, powdered sugar or fresh fruit.


I didn't have custard cups, so I used my spring form giant muffin pans and it worked just find! They were very tasty and light; the recipe book says they are only 164 cals! Everyone liked them and they looked sort of "fancy"!

Monday, September 7, 2009

Spice Cake with Penuche Frosting


Spice cake:

  • 1/4 c. butter
  • 2 eggs
  • 2 c. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 c. shortening
  • 1 1/2 c. sugar
  • 1/2 tsp vanilla
  • 1 1/4 c. buttermilk (I used 1 tbsp of vinegar and milk, set for 5 mins)


1. Pre-heat oven to 350 F. Grease 13x9x2 inch baking pan or 2 round layer cake pans.
2. Combine dry ingredients in a separate bowl (flour, baking powder, baking soda and spices).
3. In a large mixing bowl beat butter and shortening on high for 30 seconds. Add sugar and vanilla and beat.
4. Alternatively beat in milk and flour mixture at low speed until well combined.
5. Pour into pan(s). Bake 30-35 mins for round pans or 35-40 mins for rectangle pan and until wooden toothpick comes out clean. Cool in pan for 10 mins. Out of pan until well cooled and frost.

Penuche Frosting:

  • 1/2 c. butter
  • 1 c. brown sugar
  • 1/4 c. milk
  • 1 3/4 -2 c. icing sugar


1. Melt butter. Stir in brown sugar. Boil for 2 mins.
2. Remove from heat, cool to lukewarm. Stir or beat in icing sugar. Add more icing sugar or milk as needed.


The cake was delicious! Light and airy with just the right amount of spice. The icing was very tasty, although maybe just a shade sweet. I also got the consistency all wrong. I added WAY too much icing sugar too quickly, so got almost a fudge-like consistency and the icing was drying out fast as I was using it on the cake. Next time: less icing sugar and add it more slowly, really giving it time to thicken.

Monday, August 31, 2009

Maple Curry Chicken Pasta


This is a great dish from a restaurant in town. The combination sounds strange, but I promise you, it is DELICIOUS! Savoury and sweet all at once. I use whatever veggies we have on hand, but peppers, shredded carrots and onions are usually in it. You could add zucchini, mushrooms, water chestnuts, etc...


  • 1 package of pasta cook, slightly undercooked (I use penne noodles, but linguine is good too)
  • 1 lbs boneless, skinless chicken breasts, slightly under cooked, cut into strips or bite sized pieces
  • 1 c. cream (I used milk and it tastes the same!)
  • 1/4 c. maple syrup
  • 1 tbsp. sugar
  • 2 tbsp curry paste
  • 3-4 cloves of garlic, crushed (1 tbsp of jarred garlic)
  • Sliced peppers (I use 3 of different colors)
  • 1 onion, chopped
  • 1 c. shredded carrots
  • olive oil
  • pepper
  • red pepper flakes (optional, add if you like is spicy :)
  • 3 green onions, chopped


1. Cut chicken into pieces. Cook until outside is browned, but slightly pink in the centre. Set aside. I ususally grill it, but you can boil, bake or fry too.
2. Put pasta on to boil, you will add it to the sauce at the end, so try to time it accordingly.
3. In a large skillet, cook vegetables in oil and garlic until they are starting to soften. Add chicken back in skillet.
4. Sprinkle sugar or splenda over veggies and chicken. Cook for 3 mins.
5. Pour maple syrup over it, mix and let it cook for 3-5 mins, or until slightly caramelized.
6. Add curry paste and milk/cream. Simmer for 10-15 mins.
7. Strain pasta and add curry from skillet. Cook on low heat for about 5 mins covered, stirring regularly so the pasta cooks up some of the sauce. To be flavourful, this should be quite saucy, almost runny.
8. Top with chopped green onion.

**The leftovers are almost better then it is fresh, because the pasta absorbs so much sauce. YUM!

Friday, August 28, 2009

Grilled Stuffed Portobello Mushrooms


  • Portobellow mushroom caps
  • Spinach
  • Red onion
  • Goat cheese
  • Olive oil
  • Garlic
  • Parlsey


1. Sauté red onion in a little EVOO and garlic, until soft. Add spinach and wilt.
2. Remove stems from mushrooms. Brush with EVOO/garlic/parsley mixture. Place mushrooms on grill, cap (top) up. Grill for 5-10 mins, until underside is soft. Remove from grill and pat off liquid.
3. Stuff with onion/spinach mixture. Top with crumbled goat cheese.
4. Put back on grill until goat cheese is melted and mushroom is cooked through.


First of all, how the heck do you spell this kind of mushrooms? Portobellos? Portabellas? Whatever. Ok, I have read a few recipes involving portobellows, but was too lazy to go look them up, so I just made this up using what we had in the fridge. Oh. My. Goodness. these suckers were goooood. Everyone gave them rave reviews. We had them with steaks and grilled artichoke. I could totally imagine serving them as an appetizer, drizzled with reduced balsamic.

Monday, August 24, 2009

Zucchini Bread

Source: Better Homes and Gardens New Baking Book

  • 1 1/2 c. all-purpose flour (I used whole wheat)
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1 beaten egg
  • 1 c. sugar
  • 1 c. finely shredded, unpeeled zucchini or apple (I probably used at least twice this much, just shredded up a medium sized zucchini, as pictures above)
  • 1/4 c. cooking oil
  • 1/4 tsp. shredded lemon peel (I didn't use this, didn't have any on hand)
  • 1/2 c. chopped walnuts or pecans

1. Greas a loaf pan and set aside. I used two small loaf pans, which impacted my cooking time. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg. Make a well in the centre of the dry mixture; set aside.
2. In another mixing bowl combine egg, sugar, zucchini, oil and lemon peel. Add zucchini mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in the nuts.
3. Spoon batter into prepared pan. Bake in a 350 F oven for 55-60 minutes for 1 loaf pan or 35-40 minutes for 2 loaf pans, or until wodden toothpick is clean. Cool on wrack, store overnight wrapped and slice.

This was my very first experience working with zuccini. Allegedly, when my mother was pregnant my parents ate a lot of zucchini. She also had hideous morning/all day sickness and therefore, for many years our house was completely void of zucchini. I just ate a piece, still warm and it was very good! Full of veggies and whole grains too :)

Blueberry Buckle

This was dessert with the comfort food meal posted below. Topped with a little vanilla ice cream, this is an amazing old fashioned dessert.

Source: Anglican Parish of Bright Church Cookbook

  • 1/4 c. butter
  • 1/2 c. sugar
  • 1 egg
  • salt
  • 1 c. flour
  • 1 1/2 tsp. baking powder
  • 1/3 c. milk

Mix and spread in 8 x 8 pan. Spread 3 cups of blueberries over the mixture.

Crumb topping:

  • 1/2 c. sugar
  • 1/4 c. butter
  • 1/3 c. flour
  • 1/4 tsp cinnamon

Mix together and spread on top. Bake at 350 F until brown and blueberries are cooked, approximately 45 minutes.

Comfort Food :)

I didn't make Sunday night supper this week, my cousin Joanna put it all together. She did use some favorite family recipes though, so I will share them! I think my sister would describe this as her favorite meal.

Here is a pic of the lovely spread, which included hashbrown casserole, pork tenderloin, broccoli salad, grilled asparagus and slaw:

Source: Barb Frame

  • 2lbs frozen hashbrown potatoes
  • 1 c. sour cream
  • 1 c. milk
  • 1 can cream of chicken soup
  • 1 med. onion, chopped
  • 2 c. grated cheddar cheese
  • Salt and pepper

1. Mix it all together. Bake at 375 F until heated through and onion is soft. Top with some extra cheese at the end.

This is one of my all time favorite comfort food recipes. I could eat pounds of this stuff. We almost always double, if not triple this recipe when making it for a crowd!

Source: Barb Frame


  • 1/3 c. soy sauce
  • 1/4 c. oil
  • 1/4 c. sherry
  • 1/4 c. ketchup
  • 2 tsp white wine vinegar
  • 2 green onions, chopped
  • 2 cloves of garlic, minced
  • 1 tsp ginger
  • salt and pepper
  • 2 pork tenderloins

1. Combine marinade ingredients. Marinate pork all day.
2. Remove pork from marinade and grill.
3. Simmer leftover marinade over low heat.
4. Slice grilled pork and pour marinade over the sliced pork.

This pork is AMAZING! It is my favorite way to do tenderloin. The reduced leftover marinade is so tangy and flavourful. With the right sides, you can defnitely fancy it up enough to serve to guests.

Source: Mary Lou Price

  • 2 heads of broccoli
  • 1 red onion, sliced
  • 1/2 c. raisins
  • 1 c. shredded cheese
  • 1 c. mayo
  • 1/4 c. white sugar
  • 2 tbsp vinegar

1. Chop broccoli, onions, raisins and cheese. Combine.
2. Combine mayo, sugar and vinegar. Pour over salad and mix.
3. Let sit for 2 hrs and serve.

Another oldie but a goodie! This broccoli salad is always a hit. My old rommate used to add maderine oranges, which was pretty good too.

Sunday, August 16, 2009

Peanut Butter-Swirl Brownies

Source: Better Homes and Gardens, New Baking Book

These suckers are AMAZING. I usually double the recipe when making for a crowd. Serve warm with icecream, chocolate sauce, crushed nuts and a little whipped cream. Seriously, restaurant quality! I can't say enough about their deliciousness.

  • 1/2 c. buter
  • 1 c. sugar
  • 2 eggs
  • 1 c. flour
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1/3 c. peanut butter
  • 1/4 c. semisweet chocolate pieces


1. Grease a 9x9x2 pan, set aside. In a saucepan, heat butter until melted. Remove from heat. Stir in the sugar and eggs. Using a wooden spoon, lighly beat mixture just until combined. Stir in the flour. Remove 3/4 c. of the batter and set aside.

2. Stir the melted unsweetened chocolate into the remaining batter in the saucepan. Spread the chocolate batter in the prepared pan. Set aside.

3. Stir peanut butter into the reserved 3/4 c. batter. Dot the peanut butten atop the chocolate batter. Sprinkle with chocolate pieces. Using a knife, swirl the batter.

4. Bake at 350 for 20-25 mins or until the brownies appear set on the surface. Do not overbake. Cool the brownies in the pan. Cut into squares.

Autumn Sausage Casserole




  • 1 pound sausage (I used honey garlic, but I can't wait to try it with chicken sausage!)

  • 1 large, or 2 small apples, chopped (no need to peel)

  • 1 yellow onion, chopped

  • 1/2 cup chopped carrots (I used about a cup of shredded)

  • 3 cups already cooked long-grain rice

  • 1/2 cup raisins

  • 1 T dried parsley flakes

  • 1 T brown sugar

  • 1/2 tsp allspice

  • 1/2 tsp cinnamon

  • 1/4 tsp black pepper

  • 1/3 cup chicken broth or water


1. Brown the sausages in a skillet on the stovetop and drain, if they are uncooked.
2. Dump everything in the crockpot and cook on low for 5-7 hrs, until heated through and vegetables are softened.


I made this quite a while ago and had been meaning to post about it. My parents were so skeptical but were very pleasantly surprised. This stuff is delicious! The perfect combination of sweet and savoury. You could also do this bad boy in the oven on lower heat, until heated through and vegetables are softened. A perfect fall supper!

Thursday, August 6, 2009

Chicken Lo Mein


I have made this a few times for Sunday Supper and while people were initially skeptical, it was a huge hit! The inspiration for this recipe is a kraft recipe, but as usual, I have made some modifications.

1lb boneless, skinless chicken breasts, cut into bite sized pieces
Rice noodles
1/4 c. Kraft asian toasted seasame dressing
1 tbsp peanut butter
1/4 c. soy sauce
1/2 c. chicken broth
2 cloves of garlic
Sliced veggies (I would suggest green and red pepper, an onion, mushrooms and shredded carrots)
Fresh cilantro, chopped
Fresh green onion, chopped

1. Prepare rice noodles as directed on the package. With rice noodles, this usually just involves soaking them in boiling water for about 7 mins. Slightly under cook them, because you will add them to the skillet at the end and they will suck up the delicious lo mein sauce. You don't want them to be mushy!
2. Heat dressing in a large skillet. Add chicken and garlic. Stir-fry until chicken is no longer pink on the outside.
3. Add chopped veggies, broth and peanut butter. Stir-fry until chicken is cooked through.
4. Add cooked rice noodles and soy sauce. Mix it all up. Stir-fry a few minutes longer so the noodles can absorb some of the sauce. If you like it spicy, add some red pepper flakes.
5. Serve topped with fresh cilantro and green onion.

Thai Turkey Burgers

I haven't posted in ages, but I am going to get back at it! I need to start cooking at least one new thing a week. Some of my posts from now on, might not be Sunday Supper recipes, but just new recipes I have tried lately.


I had these at a popular restaurant here in town and they were so delicious, I decided to recreate them on my own! So, the source is ME for once!


  • 1lb ground turkey (chicken works too!)
  • 1 tbps peanut butter
  • 1 tsp garlic salt
  • 1 tsp ginger
  • pepper
  • 1/2 c. bread crumbs (start with this much and add until you get the right consistency
  • Pineapple, sliced
  • sweet chili sauce
  • buns
  • red onion, sliced
  • green pepper, sliced


1. Combine first 6 ingredients and form burgers. Grill burgers and pineapple slices.
2. Put onion and green pepper in a greased foil packet and grill.
3. Make burger out of turkey, topped with grilled pineapple, onion, green pepper and sweet chili sauce.

Side Salad:

I had some leftover pineapple, so I chopped it up and added it to a salad of spinach, peppers, goat cheese and homemade balsamic vinegrette. For the vinegrette, I just combined equal parts of EVOO and balsamic and added a little garlic and pepper.

Monday, March 30, 2009

Penna a la Vodka and Honey Garlic Sausage and Peppers

I didn't have to cook supper this Sunday! Marilyn and Ann provided the food and Marlyn hosted. It was a nice break, since the last two weeks it has been challenging doing it all on my own (especially the clean-up!)

I thought I would post a couple of recipes I have made in the last few weeks that turned out well. Unfortunately, I have no photos, but next time I make either, I will take some!

Penne a la Vodka
Source: (with a few modifications/additions)

  • 1 box of penne
  • 1 can of crushed tomatoes
  • 1/4 c. vodka
  • 10 cloves of garlic, peeled and whole
  • red pepper flakes
  • 1/2 c. heavy cream
  • grated parm cheese
  • chopped parsley


  • chicken
  • Shrimp
  • peppers
  • onion

**Timing is everything with this recipe. It is best if you have everything all chopped and ready to go, measured out, because things happen quickly!

1. Put water onto boil for pasta. Saute and chicken and veggies you will use as water is boiling. Set aside.

2. Put penne in water. Coat pan in olive oil (probably about 1/4 c.) and drop in 10 garlic cloves. Brown them.

3. Add tomatoes, salt, pepper and red pepper flakes to taste. Boil for 2 mins.

4. Add the vodka and lower heat. Simmer until pasta is ready.

5. Add cream and swirl in.

6. Pick the garlic cloves out of the sauce, unless you like to eat whole cloves, but I would not recommend this! Drain the pasta.

6. In the pasta pot, combine pasta, sauce, veggies/chicken, fresh parsley and about 3/4 c. parm cheese. Continuously stir over low heat until pasta has absorbed sauce.

Comments: This was delicious and looked restaurant quality. I would definitely add chicken or shrimp and some veggies though, otherwise it is quite plain. Do not skimp on the fresh parsley either, it really makes the dish! Good leftovers too.

Honey Garlic Sausage and Peppers
Source: allrecipes


  • 1/4 c. oil
  • 1/4 c. dijon mustard (or any dark spicy mustard)
  • 1/3 c. honey
  • 1 tbsp soy sauce
  • 3 cloves crushed garlic
  • 1 tsp ginger
  • brown rice


  • honey garlic sausage (or any spicy sausage)
  • chicken
  • shrimp
  • peppers (green and red)
  • onion
  • mushrooms
  • shredded carrots
  • chopped celery

1. Put brown rice on to cook.

2. While rice is cooking, brown meat (any one of or combination of the proteins above are great!), add veggies and sauce. Saute until veggies are desired consistency.

3. Serve over rice.

Comments: This is more a sauce recipe and you can add any protein or veggies that you want. the first time I made it, I stuck with the classic sausage, peppers and onion mix. Since then, I have branched out and added different proteings and veggies. Last Friday, I used all three proteins, shredded carrots, mushrooms, a chopped pepper, onion and celery. It was still yummy!

Sunday, March 22, 2009


Beef Stroganoff

  • 3 lbs stew meat, cut into 1 inch cubes
  • 1lb sliced mushrooms
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 c. beef broth
  • 2 tsp paprika
  • 1 tsp salt
  • 1.5 c. sour cream
  • 2 tbsp flour
  • 1 tbsp dijon mustard
  • 1.5 pkgs of egg noodles
  • 1 c. fresh parsley, chopped


1. Place meat, mushrooms, onions and garlic in slow cooker. Add broth, paprika and salt. Cover with lid. Cook on low for 7-8 hrs.

2. Mix sour cream, flour and mustard. Add to meat micture and stir in. Cook on low for additional 15-30 mins. Cook noodles. Drain noodles and add to meat mixture in crook pot. Stir in parsley. Serve.

Comments: This was good. Nothing ground breaking and maybe a litle bland, but a solid beef stroganoff recipe. I had only ever eaten it made with ground beef, so the stew meat was a nice change. A couple of people who don't ordinarily even like stroganoff thought this was OK.

Broccoli Casserole

  • 1 large bag of frozen, chopped broccoli, thawed and drained
  • 1 bag of pre-cut carrot waffers
  • 1 medium onion, chopped
  • 1 can cream soup (I used celery)
  • 1/2 c. mayo
  • 1/2 c. parm cheese
  • 1 egg
  • Optional: crushed cheezits or ritz crackers


1. Mix it all up and top with crackers. Bake at 350 for 30-40 mins.

Comments: This was a very good veggie side. I used reduced fat soup, mayo and parm to make it a little more calorie friendly. I didn't pre-cook the carrots, so they were quite crisp. If you like them softer, cook them a little first.

No-Bake Peanut Butter Chocolate Cheesecake

  • 1 oreo crust OR 1 1/2 c. crumbled oreos and butter to make crust
  • 2 pkgs of cream cheese
  • 1 c. peanut butter
  • 1 c. sugar
  • 1 1/2 c. cool whip, divided
  • 2 milk chocolate bars, chopped, divided


1. Mix crumbs and butter, press in pan, or be lazy like me and use a pre-made crust :)

2. Beat cream cheese, peanut butter and sugar. Stir in 1/2 of the cool whip. Stir in 1/2 chopped chocolate. Pour into crust. Refrigerate for 3 hrs.

3. Microwave remaining cool whip and chocolate. Pour over cake. Refrigerate.

Comments: This was AMAZING! I used reduced fat cream cheese and fat free cool whip to try to bring the cals down a little. I will definitely be making this again!

Coconut Cream Pie

  • Graham cracker crust
  • 2 boxes of vanilla pudding
  • 2 c. milk
  • 1 c. coconut
  • 2 c. cool whip, divided.


1. With a wisk, beat pudding and milk for 2 mins. Stir in 1 c. cool whip. Stir in 3/4 c. of cool whip. Pour into pie crust.

2. Refrigerate for 3 hrs. Top with remaining cool whip and coconut.

Comments: This tasted like real, restaurant pie! I was impressed. I even toasted the coconut for the top. Definitely a make again. Very easy!

Sunday, March 15, 2009

The kiddos enjoying the enchiladas and dessert!

I promised kid pictures, so here they are. Christine wasn't digging the enchiladas tonight, but James sure was! Christine did however, enjoy her "cake", as usual.
Jamers! He eats now.

Please note that James eats with his hands. He also rubs his hair and face with said hands.

Christine, enjoying her "cake"

Enchiladas, Spanish Rice and Chocolate Chocolate Trifle

Source: Barb Frame

Note: I made 17 large enchiladas with the ingredients below. You could half or even make a third of this recipe for a normal meal.

  • 2 rottisserie chickens (you can just cook up breasts and shred)
  • 2 blocks of cream cheese (I used light)
  • 1 pkg Kraft shredded mexican blend
  • 2 red peppers, chopped
  • 4 stalks of green onion, chopped
  • Cumin (about 1 tbsp)
  • Tortillas
  • Salsa

-I pulled apart the two chickens and chopped up
-Chop red peppers and green onion
-Combine cream cheese, cumin, chicken and veggies, I used my hands to mix it up really well
-Put a dab of salsa, a spoonful of the chicken mixture and some cheese on a tortilla. Roll up and place in a greased pan.
-Spray the tops of the enchiladas or brush with olive oil, it makes them crispy
-Bake at 350 for around 25-30 mins, top with remaining cheese and chopped green onion. Put it back in the over for 5 mins, until cheese is melted.
-Serve with sour cream, extra salsa or any other toppings (Guac is good!)

Comments: These enchiladas are AWESOME. Always a crowd pleaser. The babies even liked them. Thanks for the recipe Barb (and Amanda!)

Chicken Mixture
Ready to go in the oven!

Finished Product

Source: Me!

Note: Again, this was a HUGE batch and there were tons of leftovers. Adjust accordingly.


  • Instant brown rice (cooked according to directions on box, I made 4 c.)
  • 1 red pepper, chopped
  • 1 green pepper chopped
  • mushrooms, chopped
  • 1 small onion, chopped
  • Cumin
  • Chili powder
  • Garlic
  • 1 can diced tomatoes
  • salsa

-Cook rice according to directions.
-Saute vegetables in olive oil and spices, to taste, depending on how spicey you like it.
-Add rice, salsa and can of diced tomatoes, combine and heat through.

Comments: This is a great side for any mexican dish. It makes great leftovers too. You can add some black beans, top with cheese and sour cream for a complete meal.



  • 2 pkgs of fat free chocolate pudding, prepared according to directions
  • 1 pan of brownies
  • Raspberry pie filling
  • 1 container of cool whip

-Layer crumbled brownie, raspberry pie filling, pudding and cool whip in a large bowl.
-Place in fridge to set.

Comments: Delicious! I put some extra leftover pie filling on the table, so people could add more if they liked. Really easy and tasty. I used fat free pudding and fat free coolwhip, so this was actually not that bad for you either.

Sunday, March 8, 2009

Meatballs, veggies and my first chocolate cake!


1 pkg of prepared meatball or make your own!

  • Ground beef
  • 1 egg
  • 1 tbsp worcester sauce
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • bread crumbs (start with 1/2 a cup)
  • Salt and pepper

Preheat the oven to 350 F. Crack your egg and beat it. Add the rest of the ingredients and mix it together. I prefer to use my hands. Start with 1/2 a cup of breadcrumbs and add more until you get the right consistency to make the meatballs stick together. Roll up your meatballs (I like them pretty small, around a walnut) and put them on a greased baking sheet. Pop them in the over for a few minutes, just to brown them, otherwise they can crumble in the crockpot. I made enough meatballs to fill the crock. I made up about 3lbs worth of beef into balls. We had 10 adults and 2 babies, a few people had seconds and there were still some leftovers.

Sweet and Sour Sauce:

  • 1 can cranberry sauce
  • 2 jars chili sauce
  • 1/4 c. brown sugar
  • 1/3 c. ketchup
  • 2 tbsp lemon juice
  • salt and pepper

Mix the sauce up and pour over the meatballs in the crockpot. Stir it up so the meatballs are coated. Cook on low for 4-6 hrs, stirring every couple of hours. Serve over egg noodles.

COMMENTS: These were delicious! I know the ingredients sound a bit strange, but the cranberry sauce gives the chili sauce the perfect sweet taste without actually tasting like cranberries. Everyone loved these, even the little ones. I would definitely make these again, 2 thumbs up, 5 stars!


  • 1 onion, chopped
  • 4 stalks of celery, chopped
  • 1 lb of mushrooms, quartered
  • 3 cups chopped carrots
  • 1 large head or two small heads of broccoli, cut into bit size pieces
  • 1/2 c. chicken broth
  • Shredded cheddar cheese (the recipe called from 1 1/2 cups I think, but I just covered it in cheese... after all, you can never really have too much cheese!)
  • butter
  • spices (garlic, onion salt, parsley, Mrs. Dash, veggie spice salt, pepper or whatever seasoning or combination of seasoning you like!)

Preheat the oven to 350 F. Melt some butter in a large skillet. Add whatever seasoning you like. I used garlic salt, onion salt and parsley. Soften onion, celery, carrots and mushrooms. Remember, you are going to bake this concoction later, so the veggies should still be a bit firm (unless you like veggiemush, of course!) Once the veggies have reached their desired consistency, put them in a greased casserole dish. I used a rectangular lasagna-type pan. Cover with shredded cheddar. Now, soften the broccoli. Put broccoli on top of cheese. Pour chicken broth over. Bake for 25 mins, remove and sprinkle with more cheddar and a little parm. Bake 5 more minutes, or until cheese melts.

COMMENTS: This was OK. It wasn't like an out of the park homerun hit, but it is a good way to use up some veggies on hand and sneak a serving of vegetables into the fussy. I mean, cheese makes everything better! I will probably make this again when I am lacking a veggie side. I think I would add more seasoning to spice it up a bit.

Source: Better Homes and Gardens New Baking Book

This was my first ever homemade, not from a box chocolate cake. I was afraid. Afraid the box cake would be better than my homemade cake and I would feel like a huge failure. While I did make a cake from scratch, I cheaped out and used icing from a container. Baby steps, right?

  • 2/3 c. butter
  • 1 3/4 c. sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 oz unsweetened chocolate
  • 2 1/4 c. flour
  • 1 tsp baking powder
  • 3/4 tsp. baking soda
  • a pinch of salt
  • 1 1/4 c. water

-Preheat oven to 350 F. Grease one large cake pan or two small layer cake pans.
-Mix flour, baking powder, baking soda and salt. Set aside.
-Beat butter for 30 seconds, until softened.
-Add sugar and beat until mixed in.
-Add eggs one at a time and mix in before adding the other.
-Melt chocolate squares in the micro. Heat for about a minute, then stir every 20 seconds until smooth. Probably will take around a minute and a half, maybe more.
-Add vanilla and melted chocolate. Mix.
-Add the flour mixture and water in quarters, fully mixing each time, before adding more flour and/or water.
-Pour into cake pans and bake. The recipe said 30-35 mins, mine took more like 45 mins for a wooden toothpick to come out clean. I just kept checking them every 5 mins or so.
-Cool for 10-15 minutes before taking out of the pan to cool on wire wrack.
-Frost and enjoy!

COMMENTS: Thankfully, the cake did not disappoint. It was great! I frosted it with creamy chocolate icing. It was fluffy, light and had a nice chocolate taste, not too sweet. I will be making this recipe again and again. Definitely a classic.

Sunday Supper Recipes

Our family has supper at my parents every Sunday and it is my favorite time of the week! My parents and cousins, their spouses and kids all get together to start the week right. We have anywhere from 10 to 15 people, ranging in age from 6 weeks to 6 decades. Since moving home, I have taken over some of the cooking duties. I still have to credit my parents and George with all of the clean-up though!

I was never much of a cook growing up. When I moved out to go to law school, I had to learn fast. In the past few years, I have gotten much better and can now throw together a decent meal. Nothing too fancy, but good, hearty family meals. Lately, I have been getting some requests for recipes, so I thought I would start compiling them all in one place, with comments of how I modified the recipe (I can NEVER follow them perfectly!), some pictures and comments.