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!



Thursday, February 13, 2025

Cut Out Chocolate Chip Cookies

Sorry to all you soft chocolate chip cookie lovers, but this recipe makes crisp cut out chocolate chip cookies. They're perfect for dipping in your morning coffee or hot chocolate.

 Ingredients:

1 cup butter, at room temperature

3/4 cup sugar

3/4 cup brown sugar

1 tbsp vanilla

1 egg, at room temperature

3 cups flour

1 tsp baking powder

1/2 tsp salt

3/4 cup mini chocolate chips

extra butter if dough is too dry 

 

Preheat oven to 375°F and line baking sheets with parchment paper or silicone.

Cream the butter together with both sugars and beat for 2 minutes. Then beat in the vanilla and egg. Mix the flour, salt and baking powder together and add the dry mix to the wet in 3-4 additions. If your dough is crumbly add a teaspoon at a time of extra butter just until it holds together. Fold in the chocolate chips. Divide batter into 4 balls. Then working with one ball at a time, roll out the dough between 2 pieces of wax paper to 1/4" thick. The heart cutter I used here is 2" wide. Place the cut-outs on the lined trays and chill in the fridge for about 30 minutes. This will help them keep there shape and not spread out. Bake at 375°F for 8-9 minutes.

Makes 42 - 2" cookies
Adapted from: yourbakingbestie.com
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Tuesday, February 11, 2025

Sausage Vegetable Stew

Similar to ratatouille, but without the eggplant, this vegetable stew with sausages makes a nice light dinner for two. Can be served as is or over rice.

Ingredients:

1/2 lb (3 medium sized) sausages (Italian or your favourite) cut in 1/2" slices

2 medium bell peppers, cut in squares

2 medium onions, sliced

1 small zucchini, cut in 1/2" slices

1 tsp minced garlic

14 oz can diced tomatoes

2 tbsps olive oil

1/4 tsp red pepper flakes

salt and pepper to taste

1/2 tsp dry oregano

1/2 cup water

 

Bring olive oil to medium high heat in a skillet and sauté the sausage slices 3-4 minutes. Then add the onion and cook for 4 minutes. Add garlic, bell peppers and zucchini and cook another 3 minutes. Finally add the tomatoes, salt, pepper, red pepper flakes, oregano and water. Bring to a boil then reduce heat to a simmer and cook for 25 - 30 minutes.

Serves 2


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Monday, February 10, 2025

Bacon Kale Gnocchi

Soft, pillowy gnocchi topped with crispy bacon and kale might be just what you're looking for if it's a quick meal with uber flavour you're craving.

Ingredients:

1 cup chopped kale

5 slices bacon, cut in squares

1 small onion, diced

1 lb shelf stable gnocchi

1/2 cup pesto sauce

1/4 - 1/2 cup reserved pasta water

First lightly cook the bacon in a skillet then add the onion and cook until both are done to your liking. Remove skillet from heat and add the kale. Keep warm. Cook gnocchi as per package directions (usually 3 minutes until they float to the top of the water) and reserve some pasta water. Drain the gnocchi and stir in the pesto. Add water until you reach the consistency you desire. Plate the pasta then finish with kale and bacon.

Serves 2


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Thursday, February 6, 2025

Lemon Caper Baked Cod

Fish and lemon are a match made in heaven. Add the lemony tartness of capers along with lemon juice and you've got double lemony flavour to compliment the cod. Bonus, the foiled lined pan makes for easy cleanup!

Ingredients:
400g (14 oz) cod fillets 
1 tsp lemon juice
Salt and pepper to taste
1/4 tsp or to taste celery seed

Lemon Caper Butter:
3 tbsps butter
2 tsps minced garlic
2 tsps capers, drained
1 tbsp lemon juice
Salt and pepper to taste
Line a baking sheet with a large piece of foil, large enough to fold up over the top of the fish. Spray with oil.  Place the fillets on the foil, drizzle with 1 tsp lemon juice then add celery seed, salt and pepper. Take the extra overhang of foil and seal the fish in a packet. Bake at 450°F for 15 minutes. Remove from oven but keep sealed in foil for 5-10 minutes. Then check to see that fish flakes easily with a fork.  If it's not quite there you can always pop it under the broiler for a minute or two but keep a good eye on it. You don't want to dry out your fish. I have used 1/4-1/2" fillets.  If  you use thicker pieces of cod adjust cooking time accordingly. While the cod cooks prep the lemon caper sauce. Melt butter in a small saucepan on medium heat. Add garlic and cook 1-2 minutes.  Then add the capers, lemon juice, salt and pepper. Plate the fish drizzled with spoonfuls of sauce. 
Serves 2

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Tuesday, February 4, 2025

Slow Cooker Bone In Chicken and Potatoes

If you liked my One Pot Chicken and Rice recipe you'll love this go-to homestyle meat and potatoes meal. You can also sub the chicken breasts for thighs. Just make sure to check for doneness on the early side for breasts and maybe a little longer for thighs.

Ingredients:
4 bone-in chicken breasts 
1/4 tsp basil
1/4 tsp oregano 
1/4 tsp rosemary 
1/4 tsp thyme
Salt and pepper to taste 
1 tbsp butter
1 lb potatoes, quartered 
1 tbsp olive oil
2 tsps garlic powder
2-4 small onions, whole (optional)
1 bell pepper (optional)
Add butter to a skillet and season chicken with basil, oregano, rosemary, thyme, salt and pepper. Brown chicken on each side 3-4 minutes. Set aside. 
Toss potatoes with olive oil then add garlic powder, salt and pepper. Spray oil on the inside of the slow cooker then dump in the potatoes. Top the potatoes with the chicken and tuck in the onions and bell pepper if using. Cover and slow cook on low for 7-8 hours or on high for 3-4 hours until internal temperature of the chicken reads 165°F.
Serves 4

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Monday, February 3, 2025

Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings


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Saturday, February 1, 2025

One Pot Chicken and Rice

One pot chicken and rice, perfect for your busy weekend or weeknight dinner. Smoked paprika and pineapple juice team up along with some other kitchen staples to give you a tasty, practically hands-off meal.

Ingredients:

3/4 lb boneless, skinless chicken thighs or breasts

3/4 cup uncooked rice

1 tsp oregano

1 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

1 tbsp olive oil

1/2 cup chopped onion

1 1/2 tsps butter

3/4 cup chicken broth

1/2 cup pineapple juice

Rinse the rice with cold water until the water runs clear. Set aside. Mix the oregano, smoked paprika, dry minced onion, garlic, salt and pepper together (reserve 1 tsp of the mix) and coat the chicken with the mixture. Heat olive oil in a skillet to medium high heat. Add the chicken and cook 3 minutes on each side then remove to a plate. Add butter to the pan then add the onion and cook until soft. Stir in the rice to lightly toast, 1-2 minutes. Pour in the broth, juice and add 1 tsp of the reserved spice mix to deglaze the pan. Bring to a boil then reduce heat to a simmer. Sit the chicken on top of the rice and spoon some liquid over the chicken. Cover and cook on medium low heat for 15 to 20 minutes or until the rice is cooked.

Serves 2-3

Adapted from: thedinnerbite.com
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Thursday, January 30, 2025

Sugar Free Blueberry Apple Pie Filling

This pie filling is naturally sweetened with maple syrup and, of course, the sweetness of the blueberries and apples. No refined sugar! The maple syrup gives it a subtle sweetness, but if you like more sweetness try subbing it with honey.

Ingredients:

2 cups blueberries

2 cups diced apple

1/4 cup maple syrup

1/2 cup water

1 tbsp cornstarch

1 tbsp lemon juice

zest of 1 lemon

In a saucepan, cook the blueberries and apples 6-8 minutes or until the diced apple is tender crisp. Stir in the syrup, lemon juice and zest. Mix the cornstarch with water and pour into the pot. Stir and cook until thickened, 1-2 minutes. Remove from heat to cool. Once cooled you can fill your pie and bake. This one is an 8" skillet pie baked at 350°F for 55-60 minutes.
Makes filling for 1 - 8" pie

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Tuesday, January 28, 2025

Zucchini White Bean Soup

Because it has enough protein and vegetables, this vegetarian soup is totally meal-worthy. Save this recipe for summertime when zucchinis abound!

Ingredients:

1 tbsp olive oil

1 onion, diced

3 medium carrots, sliced

2 medium zucchini, cut in 1/2" half moons or quarters

3 tsps minced garlic

1 tsp celery seed

1 tsp dry thyme

1/2 tsp red pepper flakes

1/2 tsp dry oregano

salt and pepper to taste

19 oz (540ml) can white kidney beans, drained and rinsed

5-6 cups vegetable broth

4 cups chopped kale

juice of 1/2 lemon

Add olive oil to a Dutch oven and cook onion on medium heat 3-4 minutes. Then add the carrots and zucchini and cook another 2-3 minutes before stirring in all the seasonings. Reserve 1/2 - 3/4 cup white beans then dump the rest into the pot. Add the broth and bring to a boil then reduce heat to medium low and simmer for 20 minutes. Finally, mash the reserved white beans with a fork and add to the soup along with the kale and lemon juice. Heat through for 2-3 minutes before serving.

Serves 6-8


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Monday, January 27, 2025

Golden Air Fryer Fries

Perfectly golden homestyle fries for two. So good we might have to make another batch!

Ingredients:
2 medium Yukon gold potatoes, unpeeled
1-2 Tbsps vegetable oil
Your favourite seasonings like salt, garlic powder, oregano, smoked paprika, etc.
Start by washing and brushing the potatoes clean. Then cut into 1/3 - 1/4" thick fries. Dump them in a bowl and fill with water. Drain and rinse until the water is clear to remove any excess starch. Then, no need to dry then, just remove from the water and place in the air fryer basket. They may be a little overlapped, that's ok. Air fry at 390°F for 10 minutes. Now transfer the fries to a bowl and toss with 1-2 tbsps of vegetable oil and your choice of seasonings. Return to the air fryer for another 7-9 minutes at 390°F. That's it! Ready for ketchup, Sriracha, mayo or whatever you like to dip them in!
Makes 2 servings.
Adapted from: www.thedadbriefs.com
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Sunday, January 26, 2025

Vegetable Smothered Pork Chops

This home-style pork chop dinner is a savory, comforting meal with tender pork and a slew of tasty vegetables. Just add rice, noodles or potato for a complete meal.

Ingredients:

1 tbsp vegetable oil

4 cups shredded cabbage

4 bone-in pork chops

1 medium onion, sliced

1 large carrot, shredded

1 bell pepper, finely diced

1 tsp minced garlic

1/2 cup water

14 oz can diced tomatoes

1 tsp dry thyme

1 tsp savory

salt and pepper to taste

Brown the pork chops in hot oil, then add the onion, pepper and carrot. Cook for 2-4 minutes on medium heat adding the garlic in the last minute. Add water and cabbage. Cover and reduce heat to a simmer cooking for 30 minutes. Finally add the tomatoes and seasonings. Cover and bake in a 375°F oven for 30 minutes, uncovering for the last 5 minutes.

Serves 4


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Saturday, January 25, 2025

Slow Cooker Turkey Stock

Homemade turkey stock, a.k.a. liquid gold or Jewish penicillin, is chalk full of good stuff made unseasoned so it's ready to go into any recipe where you need a good stock.

Ingredients:
1 turkey carcass
Stems from broccoli, cauliflower, kale
2 bay leaves
Enough water to cover everything
Put everything in a large piece of cheesecloth and tie up with kitchen string. Place in a 7 quart slow cooker and fill with water enough to cover bones. Cook on low for 8-12 hours. Take the cheesecloth packet out of the pot. Remove the bay leaves, take all the turkey off the bones and chop up the vegetable stems. You might need to strain the broth but the cheesecloth should have kept the broth pretty clear.  You can freeze containers of stock for future use or make a nice turkey soup with some of the broth, the chopped vegetables and tender cooked turkey pieces. Just add your favourite seasonings and you're all set!
Makes about 14 cups of stock. 

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Wednesday, January 22, 2025

Deconstructed Egg Roll Bowl

All the flavours of an egg roll but without the fried wrapper. Super simple to make and tastes great! If you want to save even more time, precook the beef and prep all the veggies ahead of time. Put everything in the fridge and throw it together in no time! 

Ingredients:

1 lb ground beef

1 onion, finely chopped or shredded

3 tsps minced garlic

1 tsp fresh minced ginger

4 cups shredded cabbage

1 cup shredded carrot

1 red bell pepper, thinly sliced

5 or 6 button mushrooms, finely chopped

1/4 cup soya sauce

1 tbsp sesame oil

1 tbsp rice wine vinegar

1/2 tsp red pepper flakes

salt and pepper to taste

sesame seeds to garnish

First brown the beef in a wok or large frying pan, then add onion, garlic and ginger and cook until onion is translucent, 2-3 minutes. Add the rest of the vegetables, soya, sesame oil, rice wine vinegar, red pepper flakes, salt and pepper and cook until vegetables are tender crisp, 2-3 minutes. Quick and easy! Serve in bowls sprinkled with sesame seeds. You might also like a drizzle of Sriracha sauce!

Serves 3-4

Adapted from: charmrecipes.com
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