New Parent Snack Basket

A few weeks ago our friends welcomed a precious baby boy into the world.  I wanted to make them some food but figured they'd likely get the typical items like baked pasta dishes, chili's and stews so I opted to do a snack basket.  Included:  Individual baggies of veggies with dip, spinach and cheese dip  with tostitos, naan bread, garlic hummus and a bottle of sparkling juice to celebrate!

Dill Vegetable Dip

1 cup sour cream
½ cup mayonnaise
2 teaspoons dried parsley flakes
1 teaspoon dill weed
pinch of salt
* Serve with assorted chopped vegetables

Garlic Hummus
1 can chick peas
2 cloves garlic, minced
2 tablespoons tahini
1 tablespoon concentrated lemon juice
2 tablespoons water
1 tablespoon olive oil
¼ teaspoon salt
¾ teaspoon cumin
*Serve with warmed naan bread.

Cookie Monster Cupcakes

I've said it before and I'll say it again.  I feel so blessed to have such a wonderful job.  Teenagers are the best! Every Friday two Parenting students get to host a kid friend activity hour in class.  They have to pick a theme, create a craft, read stories and bring in a snack.  It's amazing how much focus teenagers have when colouring with crayons.  This week was "Sesame Street" themed and I was beyond impressed with the snack.  Cookie Monster Cupcakes served with apple slices!

They used a rainbow chip cupcake mix with premade white icing.  They mixed regular sugar with food colouring for cookie monsters blue face, a half of a packaged chocolate chip cook for the mouth and black and white fondant for the eyes.  They turned out super cute and yummy! BONUS MARKS!

3,000 views!

THANK YOU FOR READING!
Nearly 100 posts too! Wowza!

Inspired Cheese Ball

A good friend of ours is amazing at making cheese balls. A master with his balls, if you will.  He has yet to reveal his secret recipe so I had to do a little ball experimenting last night.  My ball turn out pretty well, but his is far superior. Here's the recipe I came up with. 

Ingredients
1 cup (1 package) light cream cheese
1 cup old cheddar cheese, grated
1/4 cup mayo
1 tbsp Worcestershire sauce
1/2 tsp oregano
1 tbsp dried parsley flakes (for decorating the outside of the ball)

Throw everything except the parsley flakes into a stand mixer.  Mix on medium for about 1 minute or until everything is mixed.  Form into a ball and sprinkle parsley flakes.  Put into fridge to firm your ball.  Serve with crackers.

*Next time:  I'd like to add a little kick to my ball by adding some crushed chili pepper flakes. I'd also like to mix crushed pecans with the parsley flakes.  Let's face it, balls and nuts go hand-in-hand.



Writing 'balls' that many times in one post gave me so much joy.

Relish; not so delish.

I love going out for meals and I'm usually fairly easy to please at a restaurant.  As a food blogger, I feel like it's my responsibility to tell you my bad resturant experience. Relish is a relatively new gourmet hamburger joint in Wortley Village.  My husband and I have wanted to go for lunch for quite sometime and finally got around to it this past Friday after a nice long walk along the Thames River.  We were both extremely disappointed. We waited 1 and a half hours before our hamburgers came out from the kitchen and they weren't even tasty! I ordered a veggie burger that was disgusting - a soggy bean and corn patty, my husband had a beef patty that was "alright" and we split a vanilla milk shake.  Our bill came to $38.00 and wasn't worth it at all.  A heads up: Relish; not so delish.

Broccoli & Cheddar Soup

If you haven't noticed already I like to rip recipes off from restaurants.  I'm a jerk like that. If I order something that I really enjoy I always try to make an equally tasty dish at home.  Today's rip off recipe: Kelsey's Broccoli and Cheddar soup. I didn't use any cream, only 1% milk with cornstarch and it turned out VERY GOOD!

Yields 6 servings

Ingredients
4 cups vegetable or chicken stock (that's 2 bouillon cubes mixed with 4 cups of water)
4 cups of broccoli, finely chopped
1/2 cup onion, chopped
2 cups of milk
4 tbsp cornstarch added to 1/4 cup of cold water
2 cups of shredded cheddar
1 tsp dried oregano
salt and pepper to taste
2 tbsp olive oil
Method
Saute onions for 2 minutes in olive oil. Add stock, oregano, salt and pepper and bring to a boil. Add broccoli and cook until broccoli is almost cooked, about 10 to 15 minutes. Add milk, return soup to a boil.  As soon as it starts to boil, add cornstarch (mix it with 1/4 cup cold water to avoid lumping). Stir constantly, scraping the bottom of the pot, until the soup thickens. Once thickened, remove from heat immediately, and stir in half the cheese, melting into the soup. Sprinkle the second cup of cheese on tops of the bowls of soup.

Antipasto Platter

When I was at Bertoldi's last month we had an incredible antipasto platter for an appetizer.   My mom is in town for a visit and I wanted to put together a similar tray.  So freakin' yummy!

Tray items:
Assorted olives
4 year old sharp cheddar cheese
thin slices of fresh cheese bread
olive oil and balsamic bread dipper

prosciutto

spicy salami
roasted grape tomatoes

Roasted Tomato Ingredients

1 container grape tomatoes

2 garlic cloves, minced

1 tablespoons extra-virgin olive oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Method
Preheat oven to 400 degrees . In a glass baking dish, mix everything. Roast for 20 minutes, and then stir. Add 1 tablespoon of hot water, if too dry in appearance. Return to the oven and cook for 20 to 30 more minutes. When ready, the tomatoes will have begun to shrivel and the liquid in the dish should have thickened.  I precooked these and chilled them in the fridge before serving on the antipasto appetizer tray.

French Onion Soup

I find that more often then not recipes are far more complex then they need to be.  I think that's what intimidates people the most about cooking - all the steps.  Here is a very simple and delicious french onion soup recipe that I whipped together for lunch.
*keeping a package of chicken and beef bouillon cubes on hand in the pantry has been so helpful for me as many recipes call for stock.

Yield: 4 bowls

Ingredients
1 tbsp butter
1 large onion, halved and sliced
1 teaspoon flour
2 beef or chicken bouillon cubes (or 4 cups chicken or beef stock)
4 cups water
salt & pepper to taste
4 slices bread (I used white rye but french would be the best)
3/4 cup grated cheese (I used fresh Parmesan and mozzarella)
2 teaspoons Dijon mustard

Method
In a large pot over medium heat melt butter.  Add onions and cook for 15 minutes, stirring regularly.  Add flour and stir.  Pour in water with the dissolved bouillon cubes and salt and pepper.  Simmer for 7ish minutes.  in the meantime, preheat oven to 400 degrees. Pour soup into 4 oven safe bowls (I got mine from dollarama).  Top with bread that has Dijon mustard spread on it.  Sprinkle with cheese.  Bake for 10-15 minutes.  Serve!

Ham & Cheese Scalloped Potatoes

The smell and taste of scalloped potatoes always takes me back to my childhood best friend's house.  Growing up we'd spend hours together and in turn eat many meals together.  We still, to this day remain the best of friends despite us living in two different countries.  This past November i flew down to visit her new son (who I fell instantly in love with).  While visiting, I was invited to a family dinner at her parents house where the famous scalloped potatoes were served and quickly inhaled. YUM!  I've never managed to make a batch quite like her mothers.  I've realized that even if I used the exact recipe it will never taste the same because its' who makes the scalloped potatoes and who I used to eat it with that I love so much.  As I prepared this meal this morning I thought of my second family whom I love and miss dearly. 

I ended up creating this recipe myself. I included ham in it so it was more of a one dish meal instead of a side.  You can omit the ham and serve with pork chops or another entree of choice.  This dish can be prepared a day ahead of time and popped in the oven when needed.  Hope you like it!

Ingredients

5 medium potatoes, peeled and thinly sliced

1 cup grated cheese (I used a combo of a few but mostly old cheddar)
1 1/4 cup skim milk
5 green onions, chopped
 1 large onion, halved and sliced
1 cup cooked ham, cubed (small)
1/2 tsp garlic powder
2 tbsp butter (cubed to add to top after everything is layered)

Method
Preheat oven to 325 degrees.  Layer each item in a shallow bake proof dish with lid.  top with butter cubes.  Cook for 30 minutes with the lid on.  Remove lid and cook for 30 more minutes or until potatoes are tender when pierced with a fork.

Carrot Cake

Carrot cake has never been my cup of tea however I had leftover cream cheese icing from brunch on the weekend that I couldn't face tossing.  I've never made carrot cake before and I'm so glad I did.  Turns out I really DO like it.  I guess I just don't like the gross raisin packed store bought carrot cake.  Here is the recipe I used.  I didn't alter anything except for the yield and ended up halving the below recipe.  The cream cheese icing can be found on my cinnamon bun post.  Enjoy!

Ingredients

4 eggs

1 1/4 cups vegetable oil (next time I'd like to try unsweetened homemade apple sauce)
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

MethodPreheat oven to 350 degrees F. Grease a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

F.L.U. F.U.

Let me introduce you to my two new best friends....

Gravol & Green Tea Ginger Ale. 

Since Monday evening my arse has been plastered to the couch (not by choice). I have not cooked a meal since Sunday's Brunch. This is definitely a record for me. Tonight, if I can stomach it, I will attempt to cook a vegetable packed stir fry to get some vitamins into my beaten up body. Wish me luck.

Sunday Egg Casserole

I wasn't entirely sure how many people were coming for brunch so I needed something that would feed a big group. I decided on an egg casserole with ham, cheese and veggies. I served it with my mom's homemade chili sauce.  Yum!

Ingredients

1 cup cooked ham, cubed

1 onion, diced

1 1/2 cups Cheddar cheese, grated

1/2  of a red pepper, diced
6 mushrooms, sliced

3/4 cup asparagus, chopped
12 eggs
1 cup milk
3/4 cup half & half cream
1/4 teaspoon ground nutmeg
Salt & pepper to taste

MethodCook onion in a frying pan over medium heat with a splash of olive oil.  Remove from heat when they are tender (ew, gross word). In a bowl beat eggs. Mix in cream, milk, nutmeg, salt and pepper. Mix remaining ingredients into bowl. Transfer to a greased 13 X 9 inch baking dish. Bake, uncovered, at 350 for 50 minutes. Let stand 5 minutes before cutting.

Brunch Cinnamon Buns

I'd be completely ok if I never saw snow every again after the ridiculousness of this past winter.  Today I was suppose to host a brunch for a group of out of town friends.  Thanks to Mr. Winter, they weren't able to make it.  Thankfully I have a group of wonderful friends close by that stepped up to the plate (literally and figuratively) and helped eat the spread of food that I had premade.  My pitty party for one quickly turned into a great day with wonderful friends, and the food wasn't so bad either.

Cinnamon Buns (Very similar to "Cinnabon")

1 packet dry yeast

1 cup warm milk
1/2 cup granulated sugar
1/3 cup margarine or butter
1 teaspoon salt
2 eggs

4 cups flour

FILLING
1 cup packed brown sugar
2 1/2 tablespoons cinnamon
1/3 cup margarine, softened

ICING
8 tablespoons margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 teaspoon vanilla
1/8 teaspoon salt

Method

For the rolls, dissolve yeast in the warm milk in a large bowl. Add sugar, margarine salt, eggs, and flour, mix well. Knead dough using your hands dusted lightly with flour for 5 mins (or throw in stand mixer). Put in a bowl, cover and let rise in a warm place for 1 hour. Roll dough flat on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. Preheat oven to 400 degrees. To make filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon over dough. From the long edge, roll the dough down to the bottom edge. Cut the dough into 2 inch slices, and place in a lightly greased baking pan. Bake for 10 minutes or until light golden brown. For icing, beat well with an electric mixer until fluffy. When the rolls are done, spread generously with icing.

Yields: 1 dozen

Lemon Poppy Seed Loaf

A bunch of my wonderful friends are traveling from the GTA to the farm tomorrow for Sunday brunch.  One of the items we'll have is a lemon poppy seed loaf. I've never made it before so fingers crossed it tastes good.  I decided not to put the glaze on it since I'm also making homemade cinnamon buns with a rich icing on them.  I've included the recipe for the glaze if you decide to use it.

Lemon Poppy Seed Loaf

Ingredients

1/3 cup butter, softened

1 cup granulated sugar

1 1/2 cup of all-purpose flour

2 eggs
1/2 cup milk
1 1/2 tbsp lemon juice (about half a lemon)
1 1/2 tsp baking powder
1 tbsp grated lemon zest (about one lemon)
1/2 tsp salt
2 tbsp poppy seeds

Lemon Glaze
1 1/2 tbsp lemon juice (about half a lemon)
1 cup confectioner’s sugar
1/2 tsp vanilla

Method
Preheat oven to 350°F. In a large bowl, cream together the sugar and butter with an electric mixer until fluffy. Add eggs and lemon juice. Combine well. In a separate bowl, mix together the flower, baking powder, lemon zest and salt. Gradually add to the creamed mixture alternately with the milk. Stir in poppy seeds and spread into a greased 9-inch loaf pan. Bake for 1 hour or until a toothpick comes out clean when inserted.
While the cake is cooling, prepare the lemon glaze by mixing the juice of 1/2 lemon in a bowl with the vanilla, then gradually adding the confectioner’s sugar until well-dissolved. Spread the glaze mixture over the loaf.