Just a little ole working gal, who loves food

Tuesday, June 25, 2013

Garlic Butter Pan Roasted Potato's

My husband is a meat and potato's kind of guy. So I am always cooking up potato's in different ways to give the poor guy some variety! This is my lazy no fuss way of cooking them! It is easier in a cast iron pan but if you don't own one...you can transfer the potato's to an oven proof dish to continue cooking.
10/15 Baby Red Potato's, Scrubbed and sliced in half
1 Tbsp Olive Oil
3 Garlic Cloves, Minced
3 Tbsp Butter
1 Tbsp Chopped Chives (Garnish)
Salt & Pepper


Heat your cast iron pan over medium high heat. Add olive oil and potato's. Season the potato's with salt and pepper and saute...stirring frequently. Once the potato's start to slightly brown put the whole pan quickly into a 350F oven.

Allow the potato's to cook through in the oven (about 20-25 Minutes) stirring every 10 minutes.

Remove from the oven once potato's are cooked and return to the stove top (Does not need to be on as the pan will be hot enough!) Add your butter and garlic and toss quickly making sure not to burn the garlic.

Pour the potatoes into a dish and garnish with Chives.

Tuesday, June 18, 2013

Freezer Friendly Breakfast Burritos

Lately my mornings have been really busy. And due to the number of runs I try to get in in a week it is very very important for me to have my breakfast. A yogurt and a coffee just don't do it for me...I need protein and carbs!! So lately I have been making a weeks worth of breakfast burritos and sticking them in the freezer. They warm up quick and taste fantastic I promise!!


1 Dozen Eggs + 4
1/2 Cup Milk
1 Package of Low Sodium Bacon, Baked flat in the oven in a double boiler pan so all the fat is rendered. Roughly chop up all the bacon
10 Whole Wheat Medium Sized Tortillas
1/2 Spanish Onion
2 Cups Sliced Mushrooms
1/2 Chopped Green Pepper
Salt and Pepper
1 Cup Fresh Grated Cheddar Cheese

Tin Foil

In a large saucepan saute your Onion, Mushrooms and Green Peppers until cooked through in a little bit of butter. Season with Salt and Pepper. Once cooked set aside in a bowl. Crack all your eggs into a large bowl and add the milk. Whisk until combined and season with lots of fresh ground pepper. Pour the eggs into the same saucepan that you cooked the veggies in over medium heat. It should not need to be re-greased. Slowing stir the egg, making sure to scrap the bottom of the pan well until the eggs are about halfway done. Add back the veggies and the pre-cooked crispy bacon. Finish cooking the eggs and test for seasoning. Set aside to cool.
Set your tortilla on top of a square of tin foil. Add some egg mixture and some fresh grated cheese. Make sure not to overfill the burrito otherwise it will be hard to roll without all your stuffing falling out!
Fold in the sides first then roll your burrito.
Wrap in tin foil, allow to come to room temperature then freeze!!
To eat warm up your toaster oven or regular oven to about 350F. Bake in the tin foil for about 25-30 Minutes. If handy, throw onto a panini press to make the tortilla crispy!

Wednesday, June 12, 2013

Greek Style Pasta Salad, Homemade Tzatziki & Lemon Potatoes

You know when you make something for the first time...and it comes out so amazing then you wished you had written out the step by step instructions AND took pictures of it? Yeah...I did that a few weeks ago with the MOST AMAZING Double Chocolate Mousse Cheesecake. It was heavenly! I made it for a Co-ed baby shower for a friend of mine and if catching the guys standing at the counter with forks devouring the cake was any indication of how good it was then it must have been fantastic! I need some other event to make this cake again for! The recipe below is also an indication of me forgetting to take photos...AGAIN! I did manage an end product photo though! I have 3 Recipes to share with you today to give you a lovely summer Greek Inspired Dinner!
This Pasta salad is perfect for summer since the weather is finally showing signs that summer is here to stay! I usually make a whole package of pasta worth and eat it as a side dish for a couple of days!
Greek Style Pasta Salad
1 Package of Small pasta Shells
1 Cucumber, Chopped (seeds removed)
1 Red Bell Pepper, Chopped
about 1 Cup crumbled Feta Cheese
1 Red Onion, Chopped
Olive Oil
Red Wine Vinegar
Dried Basil
Dried Oregano
Salt and Pepper
Cook your pasta according to package directions. Drain, run cool water over it and set aside in a large mixing bowl. Add your chopped vegetables & feta to the pasta. Toss to combine. In a small bowl Combine equal parts Red Wine Vinegar and Olive Oil (I did about 1/4 each and refrigerated any extra dressing for salads). Add a Pinch of dried basil & oregano, season with salt and pepper to taste. Whisk together until combined and check if any more seasoning is needed. LIGHTLY dress the salad and toss to combine. Serve with Greek BBQ Chicken with Tzatziki and roasted Lemon Potatoes
Homemade Tzatziki Sauce
1 Cup Balkin Style Greek Yogurt
2 Finely Minced Garlic Cloves

1 Tsp finely minced Fresh Dill
about 3 inches of a cucumber, peeled and sliced in half
Sea Salt & Pepper
Take your cucumber and with a spoon scrap out all the seeds. Finely dice the rest of the cucumber and slightly season with salt. Place in a cheese cloth or paper towel and allow to drain for about 30 minutes (I do this before prepping dinner so while my meal is cooking the sauce can be finished!). In a bowl add your Yogurt, Garlic, Dill and Drained cucumber. Mix to combine and season with fresh ground pepper. Taste if more salt is needed...but I found in most cases not. Refridgerate until ready to use.
NOTE: I usually make this sauce in advance (1 day) to give the flavours a day to combine in the fridge. Makes for a really lovely sauce on chicken and even BBQ fish!
Roasted Lemon Potatoes
3 Large Yukon Gold or Red Potatoes, scrubbed, diced (skins optional..but i leave them on!)
1 Lemon
Fresh Rosemary
Olive Oil
Sea Salt & Pepper
In a large baking dish arrange your potatoes in an even layer. Squeeze the juice of 1 Lemon over all the potatoes. Drizzle with Olive oil, Sea Salt, Fresh ground Pepper and chopped fresh rosemary. Toss to lightly combine and bake in a 350F oven until golden and the edges are crispy! (about 1 hour)


Thursday, June 6, 2013

Creamy Cheesy Roasted Cauliflower

Sorry for being MIA...for like a month. I have been having troubles uploading photos to my account...and recipes without photos are not as fun!!! I have a lot of catching up to do and a lot of recipes to post!!
Start with 2 thinly sliced shallots and 2 heaping tbsp of butter on medium high heat. Saute until shallots are softened and starting to caramelize.

Add about 1 Cup of heavy cream and turn down heat slightly. Bring the cream to a simmer.

After a couple of minutes the cream will start to slightly thicken...Add about 2 shakes of nutmeg here and a 1/2 Tsp of fresh thyme. Season with some salt and fresh ground pepper too.

Add 2 cups of shredded cheddar in handfuls, stirring to melt and combine.

Cheese sauce is ready!

I pre-roasted my cauliflower in a little olive oil, salt and pepper for about 15 minutes in a 375F oven...just to get them started!

Pour the cheese sauce all over the Cauliflower

Top with fresh grated Parmesan Cheese and pop back into the oven until Cauliflower is cooked through. About 25 More minutes.


Serve alongside your favourite protein!