Small Batch Bread and Butter Pickles

When you get more cucumbers in your garden than you can keep up with in a salad, pickle them! This is an easy one jar recipe that takes almost no hands on time to make. Interesting note: The name "bread and butter" pickles seems to have originated during the Depression Era when sandwiches were made with these pickles between two slices of buttered bread. Now you can serve them with any meal you would serve pickles with and they are excellent on a burger! 

Ingredients:

2 medium garden cucumbers (14 oz/390g), sliced 1/4" thick

1/4 medium onion, thinly sliced

1 tbsp pickling salt

1 1/2 cups (360ml) vinegar

3/4 cup (150g) sugar

3 garlic buds, crushed

1 1/2 tsps mustard seeds

1/4 tsp celery seeds

1/8 tsp ground turmeric

8 black peppercorns

1/4 tsp red pepper flakes

1 tbsp water

 

Mix the cucs, onion and pickling salt in a bowl. Cover and refrigerate 2 hours. Then rinse in a colander and drain.  Combine the remaining ingredients in a pot, bring to a boil then simmer 2-3 minutes or just long enough to dissolve the sugar. Add the cucs and onion to the brine and bring back to a simmer for 1 minute. Remove from heat. Using tongs, place pickles in a sterilized jar then pour in the brine leaving 1/2" headspace. Cap and leave on counter for 2 hours. You'll need a 16 or 24 oz jar. Once the jars have cooled refrigerate them for up to 10 days. (They won't last that long though!)

Adapted from: tasty.com

 

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Cottage Cheese Cinnamon Roll Up

Quick high protein snack or breakfast. A twist on the viral savory cottage cheese wrap you've probably seen. 

Ingredients:

225 g (8 oz) cottage cheese, drain off any excess liquid

2 eggs

1-2 tsps brown sugar

1/2 tsp vanilla

cinnamon

butter

honey 

Mix the cottage cheese, eggs, brown sugar and vanilla together in a blender and blend until smooth, Pour onto a parchment lined baking sheet and spread out just enough to form a rectangle. Sprinkle with cinnamon then bake in a 350°F oven for 25-30 minutes. Remove from the oven and wait 5 minutes then flip over onto the bottom of another baking sheet and carefully peel off the parchment. Spread with butter, drizzle some honey on top and sprinkle with more cinnamon. Roll up from the short side as is or fill with some Greek yogurt or apple pie filling. Serves 2

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Easy Stuffed Tomatoes and Peppers

Ripe summer tomatoes and peppers are loaded with an aromatic beef and rice mixture then baked until tender.

 

 

Ingredients:

3 or 4 medium tomatoes

1 large red pepper

1 medium onion, shredded

2 tbsps olive oil

1/2 cup bagged coleslaw or kale slaw mix

1 lb ground beef

1 cup cooked brown rice

1/4 cup water

pinch of sugar

salt and pepper to taste

2 tbsps fresh chopped parsley

2 tbsps fresh chopped basil

 

Cut tomatoes around the stem and scoop out the flesh. Chop and reserve. Also, keep their "hats". Cut the pepper in half and remove the seeds. Set aside. Heat olive oil in a frying pan to medium high and fry the shredded onion 2-3 minutes, then add the coleslaw for 1 minute. Add the ground beef to the pan and break it up as it cooks, for about 5 minutes or until no pink remains. Next add the chopped tomato pulp, cooked rice, water, sugar, salt, pepper, parsley and basil and remove from heat. Fill the tomatoes and peppers and sit them in a baking dish. Depending on the size of your veggies there may be filling left over. Just spoon it into the baking dish around the tomatoes and peppers. Place the tomato hats on top of the tomatoes and bake at 400°F for about 45 minutes uncovered, covering in the last 15 minutes. Serves 4

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Lemon Orzo Garden Chicken

One pot orzo and chicken with zucchini, cherry tomatoes, garlic, parsley and basil fresh from the garden. Or you can pick them up at the store 😊 

Ingredients:

1 lb boneless, skinless chicken thighs, cut in 1 1/2" pieces

1 tsp smoked paprika

salt and pepper to taste

3 tbsps olive oil, divided

1 1/2 cups cherry tomatoes

2/3 cup diced zucchini

2 tbsp butter

1/4 cup red onion, diced

4 tsps minced garlic

1 1/2 cups orzo

2 1/2 cups chicken broth

1 1/2 tbsps cornstarch

zest and juice of 1 lemon

1/2 tsp dry thyme

salt and pepper to taste

2 tbsps fresh chopped parsley

1/2 cup crumbled feta

2 tbsps fresh chopped basil 

First, pat the chicken dry then cut in cubes and season with smoked paprika, salt and pepper. Heat 2 tbsps olive oil to medium high heat and cook the chicken 6-8 minutes or until no pink remains. Remove to a plate. Add 1 tbsp olive oil to the same pan along with the cherry tomatoes. Reduce heat to medium and cook 8-10 minutes. Deglaze with about 2 tbsps of the chicken broth then remove to the same plate as the chicken. Add the butter to the pan and cook the onion for 3-4 minutes. Then add the garlic, zucchini and orzo for 2 minutes, stirring to coat with pan juices. Whisk the broth and cornstarch together and add to the pan along with the lemon zest and juice, thyme, salt, pepper and fresh parsley.  Return the cherry tomatoes and chicken to the pan. Cover and reduce heat to a simmer for 8-10 minutes, stirring occasionally to make sure the orzo doesn't stick. Serve topped with fresh chopped basil and crumbled feta. Serves 6

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Herbed Lime Cod

Bursting with the flavours of lime, garlic, fresh basil and your favourite hot sauce, this light and flaky cod will please even fussy fish eaters. 

Ingredients:

4 cod fillets

1/4 cup lime juice

1/4 cup olive oil

4 tsps minced garlic

1 tsp lime zest

1-2 tbsp hot sauce

2 tbsps fresh chopped basil

2 tsps capers

1/4 tsp black pepper

Mix the lime juice, olive oil, minced garlic, lime zest and hot sauce together. Divide in half. Place one half in a resealable bag along with the cod in a single layer. Refrigerate for 20-30 minutes maximum. To the second half add the chopped fresh basil and capers and set aside. When ready to cook remove the fish from the marinade and discard that marinade. Oil the grill and season the cod with black pepper. Heat the barbecue to 450°F and cook 3-4 minutes per side or until an internal temperature of 130-135°F is reached. Serve drizzled with the rest of the marinade, basil and capers. Serves 4

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Apple Zapple Pie

So, I've been seeing these mock "apple" pies using zucchini on the internet. I was intrigued so I started off with this pie using part zucchini, part apple. Turns out no one knew there was zucchini in the mix. Going for all zucchini next time! It has the same colour and texture as an apple and is a great way to use up that baseball bat of a zucchini you found in the garden!! 

Ingredients:

2 cups sliced zucchini

5-6 cups sliced apple

3/4 cup sugar

1/2 cup brown sugar

2 tsps cinnamon

2 tbsps instant tapioca

a few dabs of butter

pie dough for a 9" pie

Here's my go-to dough recipe:

https://www.hotandcoldrunningmom.ca/2025/07/easy-flaky-pie-crust.html 

Take the zucchini and peel it. Cut in half if large and scoop out any seeds. Then slice as you would an apple for pie. Blanch the zucchini slices in boiling water for 2 minutes then plunge into cold water and drain. Now mix the zucchini, apple, both sugars, cinnamon and tapioca together. Roll out the dough and lay in your pie plate or cast iron pan. Spoon in the filling and add a few dabs of butter. Add the top crust and make a few slits for air to escape. Bake at 350°F for 1 hour. Serves 6-8 

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Homemade Onion Gravy

This easy onion gravy is a British classic traditionally served with bangers and mash or toad in the hole. But it is equally delicious on roasts, chops, mashed potatoes or fries. 

 Ingredients:

1 large onion, sliced

2 tsps bacon drippings

1 tsp butter

1 tbsp Worcestershire sauce

1 tsp dry mustard

1 1/2 cups beef broth

1 tbsp flour

salt and pepper to taste 

Heat a skillet to medium high heat then add the bacon fat and onion. Cook about 5 minutes to brown, then reduce heat to medium and continue cooking another 5 minutes. Whisk flour into 2 tbsps of the broth, set aside. Add mustard and the remaining broth to the skillet, then whisk in the flour/2 tbsp broth roux. Simmer on medium low for 10-15 minutes. Add Worcestershire sauce, salt and pepper.

Serves 2-3

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Lebanese Coleslaw

This make-ahead no mayo coleslaw is crunchy and vibrant with a pop of fresh chopped mint that makes it stand out from other coleslaw recipes.

Ingredients:

8 oz bagged cabbage coleslaw

8 oz bagged kale slaw

1/2 tsp salt

2-3 green onions, thinly sliced

2 tsps minced garlic

1/2 cup fresh chopped parsley

1/2 cup fresh chopped mint

3 tbsps light olive oil

3 tbsps lemon juice

1/2 tsp sugar

Mix the garlic, salt, olive oil, lemon juice and sugar together then toss with the veggies, parsley and mint. Refrigerate for up to 3 days. Serves 6-8 as a side. 

 Adapted from: feastingathome.com

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Healthy Banana Pineapple Pudding

Super creamy and full of fruity flavour! It takes only 5 minutes to make and is packed with protein! 

Ingredients:

3/4 cup cottage cheese

1/4 cup vanilla Greek yogurt

1/2 banana

1/2 cup pineapple chunks

1-2 tbsps maple syrup

1/2 tsp vanilla

Crushed graham crackers, banana and pineapple to garnish

Add cottage cheese and Greek yogurt to a blender and blend until smooth. Scrape down the sides of the blender and add the banana, pineapple, maple syrup and vanilla and again blend until smooth. Pour into bowls and chill. Garnish when ready to serve. Serves 2

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Mocha Mudslide

Another scorcher outside today? Slide into this icy coffee drink!

Ingredients:

1 cup Carnation evaporated milk

2 tbsps chocolate syrup

4 tsps instant coffee

2 cups vanilla ice cream

2 cups ice cubes

Combine the evaporated milk, chocolate syrup and coffee together in a blender. Blend until granules are dissolved then add the ice cream and ice cubes and blend until smooth. Serves 4 

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Smash Burger Caesar Tacos

Light and easy fare for a hot summer night. Prep ahead of time and have supper on the table in mere minutes! 

Ingredients:

3/4 lb ground chicken

4 - 6" tortillas

1/2 tsp fresh minced garlic

1/2 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry thyme

1 tbsp fresh chopped parsley

1/4 tsp salt

1/4 tsp lemon pepper or black pepper

olive oil

romaine lettuce

Caesar salad dressing

croutons 

Mix the chicken with all the seasonings. This can be done earlier in the day and refrigerated. When ready to use, spread evenly on each of the 4 tortillas. Mix torn romaine leaves with the salad dressing and set aside. Have the croutons ready either whole or crushed. Heat a griddle or frying pan to medium high and add a little olive oil. Place the tortillas meat side down and cook 3 minutes. Peek an edge to see if no pink remains then flip them over and cook for 1 minute on the tortilla side. Repeat with remaining tortillas. Then top with salad and croutons, fold like a taco and bite in!  Serves 4

Adapted from: allrecipes.com

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Apple Cottage Cheese Cake

Moist and tender cake with a crunchy, crumble top, juicy apples, warming spices and the added richness of cottage cheese. A simple dessert that is not too sweet so you can even have it for breakfast. 

Ingredients:

1 1/2 cups flour

1 1/2 tsps baking powder

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

3/4 cup brown sugar

1/3 cup coconut oil

2 tbsps molasses

2 eggs

1/2 cup cottage cheese

1/4 cup milk

2 tsps lemon juice

1 1/2 cups peeled and diced apple

1/2 cup raisins or dried cranberries (optional)

 

Crunch top: 

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 tbsps oats

3 tbsps butter, melted

Preheat oven to 350°F then oil and flour a 9" round cake pan. Set aside. Whisk the flour, baking powder, spices and salt together. In another bowl beat the brown sugar and coconut oil together, then add the molasses and eggs. In a blender process the cottage and milk until smooth and add that to the wet ingredients along with the lemon juice. Add the dry ingredients to the wet in 2 or 3 additions and mix just until combined. Fold in the apples, and if using, the raisins. Spoon into the prepared pan. Stir the dry crunch topping ingredients together then add the melted butter and mix until crumbly. Sprinkle over top. Bake at 350°F for 35-40 minutes or until a cake tester comes out clean. Cool at least 15 minutes before slicing. Add a dollop of whipped cream or Greek yogurt. Serves 8 

Adapted from: gooddinnermom.com 

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Honey Garlic Zucchini

Zucchini recipes incoming! Yes, the season is upon us. Here's my first offering. Roasted young zucchini (save the big old ones for zucchini bread!) with honey and garlic. Use more garlic if you like and even change up the honey to hot honey for a spicy kick. 

 

Ingredients:

1 small to medium zucchini

salt to sprinkle

2 tsps olive oil, divided

1 tbsp butter, at room temperature

1 tsp honey

pinches of salt

1 tsp fresh chopped parsley

1 1/2 tsps minced garlic

black pepper to taste

fresh basil leaves and feta to top  

Preheat oven to 425°F. Slice the zucchini lengthwise and score in a crisscross pattern. Sprinkle salt on each half and let sit 10 minutes. After that time wipe them off but do not rinse. Meanwhile mix the butter, 1 tsp olive oil, honey, pinches of salt to taste, parsley and garlic and set aside. Heat a cast iron pan to medium high heat. Add 1 tsp olive oil and place zucchini halves cut side down. Sear 2-3 minutes until browned. Then flip them over and into the oven for 10 minutes. Next spread the prepared butter mixture on each half and return to the oven for 10-12 minutes. Top with fresh torn basil leaves, crumbled feta and cracked black pepper. Serves 2 

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Chicken Roulade with Pasta

Protein packed and declared a keeper by my husband! Must be a good one!

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup cottage cheese

1/3 cup Parmesan cheese

1/2 cup chopped kale or spinach

1/2 tsp dry minced onion

1/4 tsp garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 cups marinara sauce

fresh chopped parsley and basil to serve 

Mix the cottage cheese, Parmesan, kale, dry minced onion, garlic powder and red pepper flakes together and set aside. Open up the chicken thighs and place between two sheets of wax paper. Roll out to even the thickness and salt and pepper them. Pour the marinara sauce into an 8 X 8" baking dish. Divide the cottage cheese filling into 4 and place onto one side of each thigh. Roll up and place seam side down in the sauce. No need to secure the rolls. I was worried they would unroll or ooze while baking but it didn't happen. Once all the chicken is rolled up sprinkle the tops with more Parmesan, salt and pepper. Bake in a 350°F oven for 30-35 minutes or until the internal temperature reads 165°F. Spoon some of the sauce over the chicken for the last 5 minutes. While the chicken bakes prepare enough pasta for 4 servings then serve the pasta topped with a stuffed chicken thigh, fresh chopped parsley and basil. Serves 4.

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