Change.

I used to fight change and I thrived on consistency, predictability and stagnation.  Over the years I've learned to embrace all forms of change and now understand and appreciate that change can be an incredible thing.  It can propel people into new, exciting, positive experiences.  It can open our eyes to new ways of thinking and living.  Change is exciting!  Instead of having your typical Monday night dinner, try something new and change it up a bit.


Hope you like the new changed look!

Vanilla Lemon Cupcakes

 Happy Easter Everyone!

A girlfriends mother travels to Mexico quite frequently (sigh...).  Instead of smuggling cheap booze and cigars back she stocks up on pure vanilla extract.  I never quite understood why until today.  I some how was lucky enough to score a bottle of it and used it today for the first time.  I can absolutely taste a difference between Mexican and Canadian manufactured vanilla.  SO YUMMY!  Thank you for thinking of me JC.

Yields: 10-12 cupcakes

Vanilla Cupcakes Ingredients

1/2 cup butter/margarine, room temperature

2/3 cup sugar

3 eggs

1 teaspoon pure vanilla extract

Zest of 1 lemon

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Method

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners. In stand mixer beat butter and sugar until light and fluffy. Add the eggs and continue beating. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk.. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes. Remove from oven and place on a wire rack to cool. Once cooled, frost with icing.

Butter cream Frosting Ingredients

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1/2 cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Method

Butter cream Frosting: In stand mixer cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy. 

Store bought vs. homemade lasagna

I like to think that I'm pretty good with money.  I'm a conscious shopper and my husband and I try not to purchase things that we don't need.  When it comes to groceries however, I don't think twice.  I always compare unit prices to make sure I'm getting the best deal but I never pull things out of the cart if I think I'm spending too much.  Here's how I justify it: Thankfully for me, my main hobby is cooking so my groceries count as two things; a necessity and entertainment.  If I need it, I buy it.  Frozen lasagna used to be a staple in our freezer.  One small lasagna would provide 4 large servings and cost $9.99.  I've been trying not to purchase prepared, processed meals so I've been avoiding that isle and haven't had  lasagna in a very long time.  I decided to keep track of how much a homemade lasagna would cost to see if it was financially wise to make your own.  Here's the breakdown. 

Frozen lasagna

Price: $9.99
Prep time: 0 minutes
Cook time: 1 hour
Serves: 4

Homemade lasagna

Price: $14.28 (*for price breakdown see recipe)

Prep time: 20 minutes
Cook time: 45 minutes
Serves: 6-8

The choice is your.  In my eyes, homemade always trumps convenience foods.  Fresher, healthier, usually cheaper and it's something you can be proud of!   Here is a basic beef lasagna recipe I created.  The hubby and I thought it was pretty Darn good! 

Ingredients
1/2 box oven-ready lasagna noodles ($1.50)
1 container 1% cottage cheese ($3.29)
1 cup mozza cheese, grated ($3.49)
1 package lean ground beef ($3.96) Sub: 1 package frozen chopped spinach, thawed & drained ($1.99)
1 jar/can pasta sauce ($1.09)

1 onion, chopped ($0.25)

2 cloves garlic, minced ($0.10)

2 tbsp olive oil ($0.10)

1/4 tsp Cayenne pepper

1 tsp oregano

1 tsp basil

1/2 tsp pepper

1/4 tsp salt (all herbs & spices roughly $0.10)

fresh Parmesan cheese to garnish top ($0.40)

Method

In olive oil, over medium heat saute onions, garlic and spices.  Add ground beef and cook until browned.  Pour in pasta sauce and heat until warmed through. In a rectangular glass dish put one layer of noodles down.  Pour a layer of meat sauce over top followed by a layer of cottage cheese and mozza cheese.  Repeat until sauce and cheeses are gone.  Top with grated Parmesan cheese.  Cover with foil and bake at 375 for 45 minutes.  Let stand for 5-10 minutes before serving.

Bulked Up Basmati

I'm a hypocrite.  I used to hate it when my mom would neglect to tell us what we were actually eating for dinner.  One time I thought I was eating minty steak - - nope, it was lamb.  Another time I thought I was eating veggie soup - - nope, it was chicken organ soup.  Last night I made rice cooked in V8 and didn't tell the hubby until after (who happens to hate tomatoes).  He liked it!  I also added spinach to it to add even more nutrient goodness.  Very yummy!

Ingredients
1 cup water
1 cup V8 or tomato juice
1 cup basmati rice (or any rice! Not minute rice - YUCK!)
1/2 package of frozen chopped spinach, thawed
Tabasco sauce (however spicy you like it will depend on how much you put in)
1 tsp pepper
salt to taste

Method
Boil water,V8 and Tabasco.  Pour everything else in, reduce to low heat, cover and cook for 12 minutes. Double check your rice package to ensure you are cooking it for the correct amount of time.  Brown rice tends to take longer.  Serve as a side dish.

Crock Pot Ribs

These are seriously the easiest ribs ever!  I whipped them together while my bread was in the toaster yesterday morning.  No joke, I was done before my toast "popped". 

Ingredients
Fresh pork ribs (not frozen)
1 cup your favourite BBQ sauce
*I didn't have BBQ sauce so I whipped together a homemade one ( I didn't actually measure out anything so it literally took two minutes to do)
1/2 cup ketchup

1/4 brown sugar

2 tbsp vinegar
2 tbsp Worcestershire sauce
1/2 tsp cayenne pepper
1 tsp paprika
1/2 tsp red pepper flakes
salt and pepper to taste

Method
Throw everything in a crock pot before you leave for work.  You might have to cut the rack in half.  Make sure ribs are coated in sauce. Cook for 8 hours on low.  Once the 8 hours is up it will automatically turn to the 'warming' setting until you get home.  Crock pots are amazing! 

S'mores Pops

Tonight we are off to celebrate the 30th birthday of an amazing friend of ours.  We were told to arrive empty handed but I wanted to bring a tiny treat a long with me.  My amazingly creative sister-in-law recently made beautiful candy kabobs and I thought this was a super cute idea (pic on the right).

Can't go wrong with sweets on a stick! I wanted to put my own twist on it so I decided to make S'mores Pops.  They were super easy and turned out pretty cute.  Hope they are a hit tonight!



Ingredients
24 large 'mallows
1 cup semisweet chocolate chips
2 tbsp butter
graham cracker crumbs
24 short skewers (or 12 large cut in half)

Method
Put marshmallows on skewers.  In a small pot, over medium heat melt butter and chocolate chips, stirring constantly to ensure it doesn't burn.  Once fully melted, remove from heat and dip marshmallows into pot (use a spoon to help cover them).  Remove and immediately roll into graham cracker crumbs.  Lay on a parchment paper lined cookie sheet for 20 minutes to cool.  Plate and serve!  Yummy!