Just a little ole working gal, who loves food

Wednesday, January 28, 2015

Southwest Style Spicy Turkey Spaghetti Squash

I just returned from 10 glorious sunny days in Mexico and am already craving the heat.

I decided enough was enough and i needed some artificial heat in my life again...of course that comes in the form of food..with a southwestern twist! Measurements are all approximate for this one as i was winging it from pinterest inspirations. 

Slice a spaghetti squash in half, scoop out the seeds, drizzle it with some olive oil and bake for 45 minutes in a 400f oven or until soft. Set aside.

While the squash is resting brown a 1/2lb of ground turkey with 1tsp each of Chilli powder, cumin, garlic powder and paprika. Add 1 tbsp of water to keep the pan from getting dry.

Once browned reduce heat to low and add 2 minced garlic cloves, 1/2 a red onion chopped, 1 small can of corn and a chopped JalapeƱo. Stir to combine.

Next add 1 full can of refried beans 
and a whole jar of your favourite salsa (I used  homemade). Bring this to a simmer then turn off the heat.

Lastly, using a fork scrape the spaghetti squash out and add to your mixture, combining really well. At this point you can serve this in a bowl and enjoy with some sharp shredded cheese, cilantro and avocado...or you can make it fancy.

Divide the mixture back into the squash shells, smother it in sharp cheddar and bake at 350F for 15 minutes until
 the cheese is all melted.

See? fancy! Go make this now! 

Saturday, January 10, 2015

Broccoli Cheddar Soup with Crispy Panchetta

Winter asks for warm yummy soups...all the time. I usually make large portions of soups and portion them into freezer bags for other quick weeknight meals.

This soup was made when my husband brought home a costco sized bag of broccoli. It sat in the fridge for a few days before i realized i really had to start using it before it went bad!


1/4 cup butter
1 small onion, chopped
4 cloves garlic, minced
2 large carrots, peeled and chopped
5 cups chopped Broccoli
2 cups 2% milk
1 cup heavy cream
3 cups low sodium chicken or veggie stock
1/2 tsp nutmeg
2-3 bay leaves
2 tbsp flour
3 cups Grated Cheddar Cheese
Salt and pepper to taste

In a heavy bottomed stock pot over medium high heat add your butter, flour  onions, carrots and garlic. Cook until onions are translucent. Add your broccoli, milk, cream and stock. Reduce heat to medium low, add your nutmeg, bay leaves salt and pepper. Cover and allow to simmer untill the carrots are fully cooked (about 15 minutes)

Remove the bay leaves and Using a hand immersion blender, puree the soup until smooth (or you can carefully puree in your blender in batches) 

Once nice and smooth whisk in the cheddar in small handfuls until soup is nice and cheesy and smooth. Allow to simmer for a few minutes while you fry up your panchetta. Check the soup for seasoning.
Serve soup with a sprinkle of panchetta and fresh ground pepper! A hearty winter meal!!!

Saturday, December 20, 2014

Sticky Toffee Pudding

My boss recently took our department out for lunch at a nearby restaurant where i ordered the Sticky Toffee Pudding for dessert. I have never tried it before and anything with toffee in it has to be good right?? Well i wasn't wrong...it was heaven. I had to make this. I did some research online and have compiled what i think is an easy delicious recipe! 


2.5 cups heavy whipping cream
2/3 cup dark brown sugar
2 tbsp of Molasses

8-10 Medjool dates, pits removed and chopped in half
1 cup water
1 tsp Baking Soda
1 1/2 cups Pastry Flour
1 tsp baking powder
1/2 tsp salt
1/4 cup softened unsalted butter
2 eggs at room temperature
3/4 cup of granulated sugar
1 tsp pure Vanilla extract
(Optional Vanilla Bean Ice Cream to serve) 

In a small saucepan take your sliced pitted dates, water and baking soda and bring to a boil. Once boiling remove from heat and set aside.

Next you want to make your toffee. I used a heavy bottomed cast iron pot and combined the whipping cream, brown sugar and molasses over medium heat. Bring to a boil, constantly stirring, then reduce heat and allow to simmer until thickened. You want to always stir the toffee so the cream and sugars do not burn on the bottom. 

 Pour half your prepared toffee into your buttered baking dish. Place this in the freezer to cool while you make the pudding batter. Reserve the rest of the toffee for serving.

Combine your flour, baking powder and salt. Set aside

In your mixer combined the butter and granulated sugar until fluffy. Add your eggs and vanilla. 

Remember those dates your boiled? Run them through a food processor with the water you boiled them in. In the butter, sugar egg mixture start adding your flour mixture and dates mixture...alternating until combined. Do not overmix!! Pour the batter into the baking dish that has been cooling in the freezer over the toffee and bake at 350F for 30-40 minutes or until a toothpick comes out clean. Allow the pudding to cool. Serve warm with more warmed toffee and a serving of Vanilla bean ice cream!!! A perfect holiday dessert!

Sunday, December 14, 2014

I am back!!!

So after a few (read: many) months off blogging a little birdie pointed out to me that people are still coming here and looking for new recipes. Well that got me off my lazy butt and i downloaded the blogger app to my smartphone and am back in action! 

I am coming back with 2 easy recipes and something i have been making for those rushed weeknight dinners lately (and breakfast....and lunch). Its quick and full of healthy fats and features the Avocado!!!!!

Recipe 1: Smashed Avocado with Poached Eggs

First you need to Poach your eggs. Bring water to a light simmer...if its too much of a rolling boil it will break apart the eggs. Using a spoon swirl the simmering water until it forms a slight whirlpool...slowly and gently add your eggs. Allow to cook for 2-3 minutes. Remove from water using a slotted spoon and place on a paper towel for all water to drain. In the meantime mash 1 avocado with a little salt and pepper. Place eggs over avocado and garnish with paprika and a drizzle of good olive oil. Your Welcome ;)

Recipe 2: Smashed Avocado Toasts with Heirloom Tomato's and crumbled Goat Cheese

Toast your bread. Mash your avocado with salt and pepper and spread over toast. Add tomato slices and goat cheese. Drizzle with good olive oil. So Good. 

Tuesday, April 29, 2014

Butternut Squash "Fettucini Alfredo"

I am not posting as much recently. Life is crazy busy but i promise to post whenever i can or whenever I come up with a new recipe!!! This one is a few weeks old but it was a goodie! Great if you want to stay away from a heavy cream sauce but since want that richness with Fettuccine!
1/4 Cup chopped panchetta (I used the cured kind)
1 Whole Butternut Squash, Peeled and cubed.
1 Cooking Onion, Chopped
2 Cloves Garlic, Minced
2 Cups chicken Stock
4 Sprigs Fresh Thyme, Leaves only
Fresh Parmesan Cheese (1/2 Cup)
Salt & Pepper
Red Chili Flakes
Cooked Fettuccine
Fresh Sage Leaves
Olive Oil
In a large saucepan cook your panchetta until crispy. Remove from pan and set aside

Using the same pan as the panchetta add about a tablespoon of olive oil and the onion, squash and garlic. Cook, stirring occasionally over medium heat.

Season with Salt, Pepper and your chili flakes. Continue to cook.

Once the onions are cooked through add your chicken stock and fresh thyme leaves. Bring to a boil and lower temperature to low. Allow to simmer until squash is soft and cooked through.

Once squash is cooked use a hand emersion blender to puree the sauce. You want it to be thick enough to coat the pasta. Add more stock if sauce is too thick.

Add your fresh Parmesan and stir until combined. Check for seasoning.

Toss your cooked fettuccine in the sauce.

Add your cooked panchetta

Serve with crispy fried sage leaves and fresh Parmesan


Thursday, March 27, 2014

Lemon Blueberry Cake with Cream Cheese Frosting

So i haven't updated the blog in a looong time. Life just got in the way...and i got lazy! But i have been cooking and saving up recipes to post!! Here is one from the summer. Not my recipe as i found this on Pinterest...so here is the link to the original blogger who posted this amazing dessert!! 

It was a great hit and also makes great cupcakes too!! The cake is light but moist and the blueberries bring a great summer sweetness!! I made some slight edits to the recipe...only made 2 layers with my cake and added lemon zest to the cream cheese frosting as well. I promise to start posting my recipes again!!! 

Boneless "Rib" Medallions

Us up here in Ontario have been experiencing one of the worst winters. Snow storm after snow storm, frigid temperatures, long dark days...makes one crave summer and the barbecue. Well I couldn't wait anymore and was really craving some ribs...but with the super cold weather and wind...our smoker just kept on going out. So indoor boneless 'cheat' ribs it is!
Boneless "Rib" Medallions
2 Pork Tenderloins
1/2 Cup of your favourite Rib rub
(Mine includes: Brown Sugar, Paprika, Cayanne, Chili Flakes, Garlic Powder, Onion Powder, touch of Cinnamon, White Pepper & Sea Salt)
1 1/2 Cups of BBQ Sauce, Homemade or Store Bought, simmering on the stove top


Rub the spice rub all over your tenderloins and let rest in the fridge for 2 hours or overnight.

Allow tenderloins to come to room temperature. In a cast iron pan sear the tenderloins on high heat with some vegetable oil until browned on all sides.

Once browned remove from the pan and place on a foil covered pan in a 325F pre-heated oven

In the meantime heat up your BBQ sauce...we like to make our own (secret recipe!) but store bought works fine as well.

Baste the tenderloins every 10 Minutes with your sauce...flipping them each time to get good caramelization.

Once tenderloin has been cooking for about 40 Minutes remove from the oven and slice...they should be pink in the middle still.

Baste with more sauce and throw back into the oven for another 10 minutes or until cooked through.

Serve with your salad and channel some warm summer thoughts!