I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Saturday, November 30, 2024

Cheesy Pork Chop Skillet

Golden, seasoned pork chops with a medley of tender vegetables smothered in melty cheese.

You can use bone-in or boneless pork chops however boneless is preferable so you're not looking for the bone through the veggies and cheese when you dig in to eat.

Ingredients:

2 pork chops 1/2-3/4" thick

2 tsps olive oil

1 tsp garlic powder

1/2 tsp dried thyme

1/2 tsp smoked paprika

1/4 tsp celery seed

1/4 tsp savory

salt and pepper to taste

1/2 cup thinly sliced carrots

1 celery stalk, cut in 1" pieces

3 or 4 mushrooms, sliced thick

1/2 cup diced onion

1/4 cup chicken broth

1/2 cup (or more) shredded cheese (gruyère, mozzarella, etc)

Preheat the oven to 375°F

Brush the pork with olive oil. Combine the garlic powder, thyme, smoked paprika, celery seed, savory, salt and pepper and sprinkle on both sides of the meat. Heat a 9" cast iron skillet with a drizzle of olive oil to medium high. Brown pork chops on each side for 2 minutes. Then scatter the carrots, celery, mushrooms and onion in the pan and pour the broth in at the side. Top with cheese and cover with foil. Bake in the preheated oven for 20 minutes. Remove the foil and return the pan to the oven for an additional 5-10 minutes. The internal temperature of the pork should be 145°F.

Serves 2

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Tuesday, November 26, 2024

Potato Hack

If you have new potatoes and don't feel like peeling a whole bunch of them for dinner, this is the hack for you!

Saw this somewhere on the internet and had to try it, and it works! Simply brush clean then boil whole, new potatoes until tender. That could take about 1 hour depending on the size of your potatoes. Then cut them in half and press through a rack into a bowl. So easy!
Ready for mashing or any other recipe where you need cooked potatoes!

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Monday, November 25, 2024

Braised Beef Dinner

You'll get hungry just smelling this simmering on the stove! Fork tender beef surrounded by savory mixed vegetables.

Ingredients:

 1 lb cross rib steak

1/2 cup beef broth

1/4 cup soya sauce

2 tsps balsamic vinegar

2 tsps vegetable oil

2 small onions, sliced

1 small turnip, diced

2 medium carrots, sliced

salt and pepper to taste

1 tsp smoked paprika

1 tsp sage

 1 tsp garlic powder

1 bay leaf

Heat vegetable oil in a pan to medium high. Brown the beef then reduce the heat to medium and add the onions and balsamic vinegar. Cook for 4-5 minutes. Season the meat with salt, pepper, smoked paprika, sage and garlic powder. Pour the broth and soya sauce around the meat in the pan and add the carrots, turnip and bay leaf.

Cover and simmer on low heat for 2 hours then remove the bay leaf a serve, ideally over mashed potatoes!

Serves 2

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Friday, November 22, 2024

Garlic Shrimp and Potato Sheet Pan Dinner

Cubes of potato and plump shrimp share a garlic spiced coating in this easy sheet pan quickie!  

Ingredients:

2 cups diced potatoes

1 small onion, sliced

2 tbsps olive oil (1 for potatoes, 1 for shrimp)

1 tsp garlic powder, divided

1 tsp smoked paprika, divided

1 tsp ground cumin, divided

2/3 cup diced red bell pepper

6 oz (160g) 51-70 size shrimp

1 tsp minced fresh garlic

1/4 tsp lemon zest

lemon to serve

Dice the potatoes into 1" cubes and dry them well. Toss with 1 tbsp olive oil and 1/2 tsp each... garlic powder, smoked paprika and ground cumin along with the sliced onion.

Line a baking sheet with a silicone mat or parchment paper. Spread the potatoes and onions out in a single layer and roast in a 425°F oven for 20 minutes.

Toss the shrimp and red bell pepper with 1 tbsp oil, fresh minced garlic, lemon zest and 1/2 tsp each... garlic powder, smoked paprika and ground cumin.

Push the potatoes to one side of the pan, add the shrimp and pepper to the other side and return to the oven for 6 minutes or until the shrimp are pink and opaque.

Mix everything together and serve with lemon wedges.

Serves 2


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Tuesday, November 19, 2024

Air Fryer Sausages and Peppers

Here's a quick one and with less mess than if you cooked the sausages on the stovetop! You'll want to air fry them all the time!

Ingredients:
8 uncooked sausages (Used maple and black pepper this time)
2 red bell peppers, cut in strips
1 tbsp olive oil
2 tsps balsamic vinegar
Garlic powder to taste

Score the sausages each 3 or 4 times then air fry in a single layer at 360°F for 5 minutes.
Toss pepper strips with oil, balsamic and garlic powder and dump into the air fryer basket on top of the sausages. Cook for 8-10 minutes more.
Serves 4

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Sunday, November 17, 2024

Slow Cooker Coffee Chili

What? Coffee? That's right, coffee's earthiness compliments the spicy chili adding depth of flavour. You won't actually taste coffee, just a good, hearty chili.

Ingredients:
1 tbsp olive oil 
2 onions, diced 
1 green pepper, diced 
3 tbsps minced garlic 
1 lb medium ground beef 
1 - 28 oz can diced tomatoes 
1 tbsp tomato paste 
1 - 19 oz can red kidney beans, drained 
1 - 14 oz can baked beans
1 tbsp instant coffee
2 tsps ground cumin 
2 tsps smoked paprika 
2 tbsps chili powder 
1/2 tsp red pepper flakes 
1 tsp salt 
1/2 tsp black pepper
 
Heat oil in frying pan to medium high. Add onions and green pepper and cook 4-5 minutes to lightly brown, then add the garlic for 1 minute. Make a well in the center and add the beef breaking it up as it cooks until no pink remains. Drain off any excess grease.
Dump the meat mixture into the slow cooker crock pot along with the remaining ingredients. (Easy peasy!) Cover and cook on low for 3-4 hours.
Serve with a dollop of sour cream or a nice piece of cornbread!
Serves 6
 
Try this Honey Cornbread recipe:
https://www.hotandcoldrunningmom.ca/2016/11/honey-cornbread.html 

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Friday, November 15, 2024

Sausage Stuffed Buttercup Squash

Creamy, tender and on the sweet side, this buttercup squash compliments the spicy sausage just right!

Ingredients:

1 buttercup squash

2 tbsps olive oil, divided

salt and pepper to taste

8 oz Italian sausage, casings removed

2 tsps minced garlic

2 or 3 green onions sliced, white and green divided

1/2 cup chopped walnuts

a handful of chopped spinach, kale or arugula

1/2 cup shredded mozzarella

1/2 cup shredded gruyère

fresh parsley to garnish

Cut the squash in half and clean out the seeds and strings. Brush the inside with 1 tbsp olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake at 400°F for 30-40 minutes or until fork tender.
In a skillet heat 1 tbsp olive oil to medium heat and cook the white slices of green onion for 1-2 minutes. Add the sausage and break up as it cooks for about 5 minutes on medium high. Then add the garlic for 1 minute.
When meat is cooked through add the walnuts, green slices of green onion and your choice of chopped greens. Cook another 1-2 minutes.
Once the squash is cool enough to handle scoop out the flesh leaving 1/4" on the peel. Add the squash to the skillet and mix together. 
Fill the squash shells then top with shredded cheese. Pop back into the 400°F oven for 4-5 minutes to melt the cheese.
Serve garnished with fresh parsley. Oh, and did I mention, the peel is tender and edible.
 
Serves 2

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