Rice with Artichokes

Make this to have warm as a side with dinner and have the leftovers cold for lunch the next day.

1 1/4 cups jasmin rice
2 1/2 cups water
1 tbsp chopped sundried tomatoes

14 oz (398 ml) can artichoke hearts
1/4 cup diced red pepper
3/4 cup chopped spinach

1/4 tsp lemon zest
3 tbsps lemon juice
1 tbsp olive oil
1/4 tsp honey
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

Rinse and drain the rice in cold water. Bring 2 1/2 cups water to a boil and add rice and sundried tomatoes. Return to boil, then simmer covered for 15 minutes.

Toss in the artichokes, red pepper and spinach.

Mix lemon zest, juice, olive oil, honey, garlic powder, salt and pepper and mix thoroughly with the rice.

And like I said serve warm or chilled.

Chicken Avocado Wrap

I love having leftover cooked chicken in the fridge. There are so many things to make with it.

Like this...

3 - 6" whole wheat tortilla wraps

1 cup cooked chopped chicken
1/2 avocado, mashed
2 tbsps caesar dressing
1 tsp lemon juice
1/4 cup chopped red pepper
1/4 tsp garlic powder
salt and pepper

lettuce leaves

Combine chicken, avocado, dressing, lemon juice, red pepper, garlic powder, salt and pepper. 

Lay a lettuce leaf on each wrap and spread the filling. Roll up. 

Leave whole or slice on the diagonal. That was easy!

Boston Cream Pie Trifle

It's funny when your husband tells you about a month before his birthday that he doesn't want a birthday cake, but instead he wants a trifle.  Then when his birthday is approaching he keeps asking you what he's going to have because he can't remember that he wanted trifle!?!?!?

What you'll need:

1 yellow cake mix and the ingredients needed to prepare it.

Pastry Cream Filling:

1 cup sugar
1/2 cup plus 2 tbsps cornstarch
1 tsp salt
3 cups whole milk
9 egg yolks
2 tsps vanilla
1 cup prepared whipped cream

Chocolate Ganache:

1  2/3 cup semi sweet chocolate chips
3/4 cup whipping cream

Start by preparing your cake as directed on the box. Bake it in a 13 X 9" baking dish at 325 F for 20 minutes. Then cool and cut into cubes. While you wait for the cake to cool prepare the pastry cream.

Separate the yolks in a bowl. Keep the egg whites to make meringue cookies, macaroons, macarons, or what I hope to make soon...pavlova!  But we'll see.

Anyways, in a large saucepan whisk together sugar, cornstarch, salt and milk. Stir until mixture starts to thicken, about 7-8 minutes. Looks like this (sorry not a very good pic)

Take 1/2 cup of milk mixture and pour it into the egg yolks while stirring rapidly. Add this back to the saucepan and cook 1 more minute. Remove from heat and add vanilla. Pour into a bowl and cool completely in refrigerator. Remember to cover the bowl so you don't develop a skin.

Once pastry cream is completely cooled, fold in the whipped cream. Chill

To prepare the ganache heat the whipping cream just until hot. Do not boil. Pour over chocolate chips in a bowl and cover with a plate for about 5 minutes, then stir.

Use a microwave-safe bowl...you may need to zap it if you find it isn't quite smooth enough. After this pic I microwaved it 20 seconds to get rid of the few lumps you see here.

Now you are ready to assemble the trifle.

Start by putting about 1/3 of the cake cubes in the bottom of your trifle bowl. Add 1/3 of the pastry cream, then 1/3 of the chocolate ganache.

Continue adding cake, cream and ganache making sure you end up with enough ganache to cover the top completely.

When my husband saw the trifle he said "Oh ya now I remember!" Good thing he didn't say "why the heck did you make trifle for my birthday?!?!"  Lol !

Adapted from: https://www.chef-in-training.com/2014/07/boston-cream-pie-trifle

Fruity Frozen Pup Pops

It's been a weird summer so far...either cool and windy or swelteringly HOT! Dogs feel the heat just as much, or even more, than we do. Make up a batch of these cool treats and keep them in the freezer for your Fido!

Makes 12 cubes

1 small apple, unpeeled
1/2 avocado
1/2 banana
12 medium dog cookies

Wash and core the apple but don't peel it. Cut it in chunks and place in a food processor. Scoop out the avocado and add along with slices of banana.

Process until smooth-ish then spoon into an ice cube tray.

Stick a cookie (I used Milkbone) in each and freeze.

Once frozen run the bottom of the ice cube tray under cool water a few seconds to release, then store in the freezer in a ziplock freezer bag.

Ready for a sitting-pretty puppy!

Happy 4th birthday Karma!

And you can check out last year's birthday treat here:
http://hotandcoldrunningmom.blogspot.ca/2016/07/dog-ice-cake.html

Boneless Portuguese Chicken Thighs

No overpowering heat, just lots of flavour and ready in no time,  This is a small batch but it can be easily doubled or tripled. So you can have it for any old suppertime or make a big batch for company.

6 boneless, skinless chicken thighs
2 tbsps red wine vinegar
2 tbsps olive oil
1  1/2 - 2 tbsps minced garlic
1 tbsp smoked paprika
1 tsp salt
1 tsp finely chopped cilantro leaves
1 or 2 basil leaves, chopped
1/4 tsp black pepper

Mix the vinegar and oil together with the seasonings and slather all over the chicken pieces.

Oil the bottom of a baking dish and sit the chicken in without overlapping.

Cover and refrigerate 1 - 24 hours.

Heat the oven to 425 F and bake uncovered for 20 - 25 minutes. Or if you want, BBQ medium high about 25 minutes

Can't wait to make this again!

Cantaloupe Breakfast Jar

It's been awhile since posting a breakfast jar. Do you spell it cantalope or cantaloupe? I usually spell it cantalope but spell check prefers the latter.

Anyways, however you spell it here's all you have to do...

Mix:

1/2 cup oats
1 serving size cup vanilla yogurt
1/3 cup milk
1/4 tsp maple syrup
1 tsp chia seeds
1/2 tsp cinnamon

1/2 cup chopped cantaloupe

Layer the oat mix with the fruit and refrigerate overnight.

Hobo Cheeseburger Dinner

On the BBQ in the backyard or as an all-in-one camping meal, with these foil-packs you'll have dinner all wrapped up!

You'll need:

1 onion, sliced
2 potatoes, sliced
1 carrot, cut in sticks
1 lb ground beef
1 tbsp steak sauce (I used HP pepper steak sauce)
1 tbsp Montreal steak spice
1/2 - 3/4 cup old cheddar cheese, shredded
Salt to taste

Spray 2 good sized pieces of foil with cooking oil and layer onions on top. Place thinly sliced potatoes on top trying not to overlap them and add the carrot sticks. Sprinkle with salt if desired.

In a large bowl add steak sauce, steak spice and cheese to the ground beef and form into 4 small patties. 

Place two patties on top of each onion/potato stack and bring up the foil to seal.

Barbecue at 375 F for 25-30 minutes.

Serves 2 hungry campers!