Pink Strawberry Cake

We're expecting snow and freezing rain today...ugh.
But strawberry season is just around the corner right?
And you'll want to try this super moist and super PINK strawberry cake!

1 double-layer white cake mix
1 - 4 serving size strawberry jello powder
3 tbsps sugar
3 tbsps flour
1 cup water 
1/2 cup vegetable oil
2 eggs
1 cup finely chopped strawberries

Combine the cake mix, jello powder, sugar and flour in a large mixer bowl. On low speed add the water, vegetable oil and eggs. Increase speed and beat 2 minutes. Then fold in the chopped strawberries.

Isn't the pink awesome? 

Pour into 2 - 8" round pans. Grease and line the bottom with parchment, unless you have quick release pans like these then all you need is to grease them. They're old ones that my Mom had and still work great.

Bake at 350F for 40-45 minutes or until a cake tester comes out clean. Cool 10 minutes then remove from pans and cool completely on rack. 

I love this strawberry cake, but unfortunately I won't share the icing recipe with you because that turned out horribly sweet. The first clue should have been that it called for 7 cups of icing sugar !?!  So use your favourite buttercream frosting recipe to top this yummy cake.

Ham and Asparagus Breakfast Taco

Pancakes, cereal, toast, leftover cake.....all good choices for a quick breakfast right? Especially leftover cake! But sometimes it's nice to sit down and enjoy a good savory breakfast meal. 

12 asparagus spears, cut in thirds
2 green onions + 1 to garnish, sliced
3 tbsps butter
salt and pepper
4 eggs
1/4 cup milk
4 slices of dinner ham
4 cheese slices (swiss, mozzarella, cheddar, your choice)

1 tbsp butter
1 tbsp flour
3/4 cup milk
1/2 cup shredded cheese (again whatever you like)
1/2 tsp dry mustard
salt and pepper
paprika (optional)

Heat a skillet with 3 tbsps butter and toss in the asparagus. Cook 4-5 minutes or until tender crisp and bright green. Reserve a few tips for garnish later. Add 2 green onions, salt and pepper to taste. Cook until the asparagus is to your liking.

Beat the eggs and milk together and pour into the pan. Stir on medium low heat until the eggs are cooked through.

Prepare a 7 X 11" loaf pan by lining it with parchment...makes for easier clean-up!

Hold a ham slice as you would a taco shell. Place a slice of cheese in the fold then fill with egg and asparagus mixture. Sit in the prepared pan. (Hint: sit a mug or small bowl beside the "taco" so it doesn't open up until you build the next one and sit it beside the first)

Once they are all snug in the pan make the sauce.

Melt 1 tbsp butter and whisk in 1 tbsp flour. Cook 1 minute. Add milk and cook until slightly thickened. Stir in shredded cheese, dry mustard, salt and pepper.

Pour over the tacos, sprinkle with paprika if using.

Bake at 400F for 10-15 minutes then serve garnished with sliced green onion and reserved asparagus tips.

Breaded Artichokes

These breaded artichokes were delicious, but they didn't start out that way : (

The original recipe was for a baked artichoke au gratin using the same ingredients as below, except the egg. Just sprinkling the breading and cheese over top of the artichokes then broiling. Ugh, they don't even look cooked here!

Meh...disappointing and dry.
So I had to try them again only this time I fried them.
Everything is good fried right?

2 - 14 oz/398 ml cans artichokes, halved
1/4 cup panko
1 tbsp dry parsley
1 garlic clove, minced
1/3 cup parmesan cheese
salt and pepper to taste

1 egg, beaten
vegetable oil for frying
lemon to serve

First off drain the canned artichokes and let them sit on a paper towel for a while to dry. I left mine in a container on the towel in the fridge overnight.

Now you could leave the artichokes whole, but I wanted them more bite-size so I halved them.

Mix the panko, parsley, garlic, parmesan, salt and pepper together in one bowl.  Beat the egg in another. 

Roll artichokes in dry mixture then dip in egg and roll again in the dry.  Fry a few at a time in a 1/2" of oil, turning to brown on all sides until golden.

Drain on a paper towel and serve with lemon wedges.

Way better than baked in my opinion. 
Serve warm or at room temperature as an appetizer or side dish.

Italian Sausage Buns

Like a sloppy joe but Italian, maybe a Sloppy Giuseppe?

1 lb Italian sausage
2 cups tomato sauce
1/4 cup red wine
1/4 tsp salt
2 tbsps fresh chopped parsley

Garlic butter:
1/2 cup butter, room temperature
2 tsps dry oregano
1/4 cup fresh chopped parsley
1 tsp minced garlic

4 hot dog buns or soft 6" sub buns
8 mozzarella slices plus extra to top buns

Chopped radicchio and parsley to garnish


Start by browning the sausage meat in a large saucepan. Add tomato sauce and red wine and simmer on low heat for 15 minutes. Remove from heat and add salt and parsley.

Mix the butter, oregano, parsley and garlic together and slather on all sides of the buns. Broil until lightly golden, flip and toast the opposite sides.

Remove buns from oven and line with cheese slices, 2 to each bun. Spoon in the filling and sit them in a parchment lined 7 X 11" baking dish. Top with more cheese and broil to bubbling.

Garnish with chopped radicchio and parsley and serve.

Serves 4-6

Makes 4 if you want your buns loaded with filling, 6 if you just want a reasonable amount ;)

Adapted from:
http://www.littlekitchenbigworld.com/garlic-butter-italian-sausage-sandwiches/

Olive Garden Copycat Salad Dressing (?)

I adapted this dressing from a recipe that claimed to be an Olive Garden copycat. I personally don't think it's like their dressing at all. But it is really good ☺

1/2 cup mayo
2 tbsps apple cider vinegar
1 tsp vegetable oil
2 tbsps corn syrup
1 tbsp lemon juice
1/4 cup parmesan cheese
1  1/2 tsp minced garlic
1/2 tsp dry oregano
1/4 tsp dry basil
1 tsp dry parsley
1 tsp capers with some of the brine

Whirl everything together in a blender.

If you think these capers look funny it's because they are my Nasturtium Capers!
Check out the link to the recipe at the end of this post.
Or just use store bought.

This dressing will keep in the fridge for 2 weeks...

if it lasts that long!

Only needed a little drizzle over this salad compiled of salad greens, radicchio, celeriac, yellow pepper, radishes and shaved parmesan.

You'll find the caper recipe here under Dried Nasturtium and Nasturtium Capers:
http://hotandcoldrunningmom.blogspot.ca/2015/11/dried-nasturtium-and-nasturtium-capers.html

Marinated Feta with Grape Tomatoes

Serve as part of an antipasto platter, add to a salad or simply schmear the feta on crackers and top with a tomato. Just know that once you start it's hard to stop eating it!

4 oz feta, cubed
1 oz olive oil
1/4 tsp lemon zest
1/4 tsp cracked black pepper
1/4 tsp dry oregano

handful of grape tomatoes

Mix feta, olive oil, lemon zest, black pepper and oregano and marinate in the fridge at least overnight or for a few days.

When ready to serve toss in the tomatoes and garnish with parsley or salad greens.

Chili Glazed Carrots

Saucy and sweet with just enough of a spicy kick!

2 lbs carrots, in 1/4" slices
2 tbsps honey
2 tsps sriracha sauce
4 tbsps sweet chili sauce
2 tbsps olive oil
1/2 tsp salt
A few grinds of black pepper
Fresh parsley to garnish

Mix the glaze ingredients together then toss half of it (or a little less) with the sliced carrots. Reserve the rest.

Spread the carrots on a parchment lined baking sheet and place in a 400F oven for 20 minutes, turning halfway through cooking time.

Remove to a serving bowl and stir in the reserved glaze.

Garnish with fresh parsley.

Serves 8

Adapted from:
http://www.closetcooking.com/2016/03/honey-sriracha-roasted-carrots.html?utm_source=newsletter&utm_medium=email&utm_campaign=20160324