Appetizers

How to Make Labneh

0 · Mar 21, 2019 · Leave a Comment

Thick spreadable strained yogurt is topped with extra virgin olive oil and some spices to create Labneh, a delightful any time dish.

Labneh is all the rage these days and so it should be. It’s healthy, simple to make and a tasty addition to any potluck or afternoon snack arrangement.

In the 90’s my mom used to strain yogurt. I would fly in from Vancouver for a visit only to find a strainer full of yogurt in a cheese cloth hanging out in the fridge for the sole purpose of making it thicker to consume.

In those days you could not buy Greek Yogurt and my mom was on a healthy kick.

Labneh in it's cheese cloth — Labneh in it’s cheese cloth

I flew home to Vancouver and tried straining yogurt a few times myself using it on bagels and for dips. Then I forgot about it.

An experience with mezze, cookbook club cookbooks, a local cafe selling labneh (that has since closed) and restaurant outings reunited me with labneh reminding me how much I loved strained yogurt.

I often wonder if my mom knew she was making labneh but didn’t really know it was labneh? She’s no longer around to ask so one will never know.

PRO TIPS:

You can use whole fat plain yogurt or 2 % plain yogurt, they both work
Use any combination of herbs and spices to top the labneh with or try sliced scallion, pistou, shallots chopped fine, chopped roasted garlic
Instead of cheese cloth I have used unbleached muslin fabric that I use to sew with
You can blend labneh, like cream cheese, with olives, sundried tomatoes, roasted red peppers to make it more flavourful
The cafe near our house sold labneh balls. Take small spoonfuls of your labneh and roll into small balls. Then marinate/store in olive oil before serving or roll in a variety of fresh chopped herbs and spices.

38 Best Game Day Recipes

1 · Jan 21, 2019 · 4 Comments

Game Day, also known as the NFL football playoffs, Superbowl or Grey Cup here in Canada actually comes twice a year for those to who love to watch football. In February we have Superbowl (NFL) and October we celebrate Grey Cup (CFL).

If you are a sports fan you will know celebrations can be more than football. We celebrate hockey with rink parties, basketball, soccer, baseball, and of course any chance we get to tailgate we will. Besides looking forward to the game itself, we get excited to socialize with friends, family, and share it all over some great eats! Today we have assembled 38 Best Game Day Recipes just in time for your next party.

In this collection of recipes there are a few healthy options, some vegetarian and all of them simply delicious! Please pin any photos from the recipes website and not directly from here.

Jalapeno Tex Mex Dip from me

Super Easy Flat Bread Pizza by Herbivore Cucina

Classic Bits and Bites by me

Chili Stuffed Peppers by Mama Needs Cake

Honey Mustard Soy Sauce Chicken Wings by The Missing Lokness

Gluten-Free Chip and Guacamole Bites from My Gluten-Free Kitchen

Slow Cooker Buffalo Chicken Dip with Real Chicken by Dip Recipe Creations

Nachos Deluxe from Ann’s Entitled Life

Slow Cooker Teriyaki Wings by me

Black Bean Corn Salsa from Finding Zest

Oven-Baked Black Bean Chicken Taquitos by Nourish and Fete

Asian-Inspired Instant Pot Ribs by White Coat Pink Apron

Bacon Cream Cheese Dip by Recipes From A Pantry

Queso Fundido Skillet Nachos by Culinary Ginger

Gluten-Free Bacon and Sausage Stuffed Mushrooms by The Gluten Free Homestead

3 Ingredient BBQ Turkey Meatballs by Chicago Jogger

Baked Potato Nachos by A Savory Feast

Easy Pepperoni Cheese Pizza Rolls from Yay! For Food

Jalapeno Popper Dip with Bacon by House of Nash Eats

Jalapeño Cheddar Mini Muffin Appetizers by Karen’s Kitchen Stories

Bacon Jalapeno Deviled Eggs by Sizzling Mess

Slow Cooker Chorizo Queso Dip from Windy City Dinner Fairy

Pepperoni Pizza Dip by Salt & Baker

Alabama Firecrackers from The Honour System

Copycat Costco Cilantro Lime Shrimp by 4 Sons ‘R’ Us

Peanut Butter Energy Balls By The Conscious Dietician

Chorizo Cheese Dip with Spinach by Sunday Supper

Peanut Butter Cup Popcorn by Only Taste Matters

Bacon Wrapped Water Chestnuts from Simply Stacie

Spicy Tortilla Rollups from Vegan in the Freezer

Wonton Taco Cups by Like Mother Like Daughter

Spicy Thai Chili Roasted Cashews from Paleoish Krista

Jalapeno Cilantro Hummus by Bites of Wellness

Honey Sriracha Turkey Meatballs by A Saucy Kitchen

Greek Feta Fondue Dip by Simple Sassy Scrumptious

Loaded Beef Nachos by Mama Needs Cake

BBQ Loaded Chicken Taco Fries by Orchids & Sweet Tea

Pesto Mozzarella Stuffed Dough Balls by The Cook Report

Smoked Salmon Cucumber Rounds

0 · Dec 7, 2018 · 2 Comments

I’ve always eaten smoked salmon. My dads special smoked salmon. When the Spring (a type of salmon) were rolling in our small town’s rivers, and fishing licenses had been obtained) he would go out fishing every day either after work or on the weekends to get his limit. He had a secret spot and always came home with salmon. He would prepare it, let it sit over night and smoke it the next day. Then my mom would can the smoked salmon. This was a process and they had quite a system going. It was to this day and 40 years later, one of the best smoked salmon I’ve ever eaten.

I keep trying different variations of smoked salmon. The store bought chunks taste metallic and never fresh. The lox is mostly good and does the trick but I still miss the smoked salmon of my youth. Moving on, for this recipe I used Nanuk Smoked Wild Salmon (lox) from the Pacific Ocean. It’s tasty and I was pleased with the results.

For these appetizers I estimate two pieces per person if you are having other food on the table. Depending how thick you cut the cucumber you could feed 8-10 people. Replace pink peppercorns with tiny capers if you love them. The peppercorns do not add a lot of heat, in fact I was eating them right out of the bag and finding them not very spicy! So I added more on top.

For the fresh dill you can only buy a package or bunch of it so add whatever is left over to your salads or salad dressings. My Mom got me hooked on adding herbs to salads back in the 1990’s. Adds a whole new dimension to my salad game.

I made the lemon zest using my citrus zester (show below). If you do not have one slice very thin pieces of peel from the lemon using a vegetable peeler or paring knife. Ensure you only remove a thin strip of peel, avoiding the white pith. Lay the peel flat on a cutting board and with a sharp knife cut along the long side very thing strips. Do your best, perfection is not required here or in any of my recipes!

Citrus Zester from Williams Sonoma | Photo Credit Williams Sonoma

Tip: Prepare ahead and assemble when time. When I made these appetizers for our recent cookie exchange and wine night I wanted them to be as fresh as possible. So I prepared all the ingredients and put them in to individual containers. Zested lemon and peppercorns into separate snack sized ziplock bags. Same with dill. Cut cucumbers into a plastic container. It comes together quickly when it’s time to assemble.

These Smoked Salmon on Cucumber Rounds have quickly become a favourite here and a recipe we will make again. Do you have a favourite quick and easy appetizer recipe you like to make for special occasions?!

Smoked Stuffed Mushroom Stuffed Potato

0 · Nov 8, 2018 · 2 Comments

This Smoked Stuffed Mushroom Stuffed Potato recipe is a spin on a recipe made a handful of years ago when I entered a contest using B.C. Warba Potatoes!

We started with our favourite stuffed mushroom recipe, Blue Cheese Stuffed Mushrooms as the base. Then the potatoes are steamed, cooled and middles scooped out as though we were making baked stuffed potatoes. We selected a variety of different sized mushrooms and picked those that would fit inside the scooped out potato.

One of the change ups I made to the other recipe includes smoked Gorgonzola! Another change, using a bag of colourful potatoes. The Smoked Gorgonzola cheese comes from The Italian Store as does the parrano cheese (parmesan mixed with gouda cheese).

Additional changes include the addition of chives. All the flavours work so well together that this could be a dip on it’s own served with crostini or crackers.

Do you have a favourite Stuffed Mushroom recipe?!

Pesto Deviled Eggs

0 · Nov 4, 2017 · Leave a Comment

If you were a child who grew up in the 1970s, you might remember these luscious little devils adorning platters and potlucks on tables during holidays and gatherings. The term deviled egg has been floating around since the 1700s and actual concept is said to have come from Rome. Those Italians and their food right?!

My husband absolutely adores deviled eggs. So much so when we were choosing appetizers for our wedding cocktail hour he choose deviled eggs as they were on the list of choices. I admittedly do not make them that often, maybe a couple times a year, and he always insists on topping them with paprika, they way his mom and Aunt make them. I’m totally OK with that as long as the paprika doesn’t touch my eggs! I think it’s a tradition from the 1970s carried forward that he refuses to give up.

Try to use fresh made pesto when making these eggs, it really does taste different and better than the jarred stuff. Freshly grated parmesan cheese and a sprinkle of hot pepper flakes is the perfect finish. Or use paprika if that’s what you grew up with because really anything goes.

Here’s how we do it.

Blueberry Crostini with Thyme & Fresh Ricotta

0 · Jul 12, 2017 · Leave a Comment

B.C. Blueberries are one of my most favourite things about summer. While there are many things to get excited about as summer approaches, being a B.C. girl transplanted in Calgary, I have to say B.C. fruit tops the list for me. My mom had fruit trees, several varieties of berries including a Saskatoon berry bush, currents and gooseberries, not to mention a full garden making me very fortunate to be surrounded by all kinds of fresh fruit and vegetables.

Orange berry sauce is a sauce always requested by my daughter whenever I make crepes. The blueberry crostini with thyme & fresh ricotta inspiration came from the orange berry sauce as I wanted to make something for out of town family with all the pints of blueberries in the refrigerator. Fresh thyme from the garden was an after thought but it worked out perfectly and is not over powering since I added thyme sprigs at the end of the blueberry sauce cooking process.

Fresh thyme sprinkled on top makes it look pretty and taste fresh.

Serve this sauce with crepes, pancakes, waffles, on crostini, ice cream or even baked brie.

Ras el Hanout Hummus

0 · Jan 18, 2017 · Leave a Comment

Ras el Hanout is an aromatic spice blend common in Moroccan cooking. The name in Arabic means “head of the shop,” and literally refers to the best spices a store has to offer.

It’s a spice blend gaining popularity and becoming more mainstream in kitchen pantries. One interesting fact about this spice is no two Ras el Hanout spice blends are the same. What does this mean? Many will include cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric. But every company that creates this blend has their own secret combination. In fact they could use up to 30 of their own best spices to create their own blend. To add to the mystique, the list of traditional ingredients has been said to even include hashish and Spanish Fly.

I’ve had this little spice gem in my spice pantry for the last couple of years. It still carries a strong and lovely smell and tastes equally delicious when added to any food. I started adding it to roasted chick peas and that’s what brought us to making this recipe.

The flavour of this hummus enhances as it sits in the fridge. Eat it with with pita, in wraps, with fresh vegetables, even on crispy crackers. Start your kids young eating hummus with their fresh veggies, a healthier option instead of ranch dressing. If you are into trying some new hummus recipes do check out my Cilantro & Black Pepper Hummus and Roasted Jalapeno Hummus.

What’s you favourite flavour of hummus and how do you like to eat it?!

Smoked Salmon on Pumpernickel Rye

5 · Nov 2, 2016 · 2 Comments

Smoked Salmon on Pumpernickel Rye comes together quickly and is easy to prepare in advance or when you arrive at your gathering when you have your ingredients prepped and ready to go.

Coming from the Pacific West Coast, I’ve eaten my fair share of smoked salmon. Even freshly smoked then canned via my momma. As a child my dad would catch river salmon and smoke it regularly. I craved it. When I moved to Vancouver I had a hard time eating smoked salmon that was not his. Eventually lox and cream cheese on bagels won me over and I let go of that craving. But it still resides in my thoughts as a taste I will never forget.

Did you know this recipe’s origins are German? We were asked to bring an appetizer to a recent family gathering or celebration of cultures. Since we have a Spanish student living with us, I wanted to hi-light some Spanish food. But he’s 16 and we couldn’t get it together in time.

I reached out to another former student from Germany, one who has become a second daughter to us. I am partially German with relatives living in Germany so I was intrigued to see what she would suggest. She sent me pictures of lox on Pumpernickel German Rye Bread and advised it’s very popular in Germany. I clearly had no idea! This was a dish I could get behind and off I went to find pumpernickel rye and lox.

Pumpernickel German Rye Bread is a heavy, dense and simply flavoured bread. Lox is sold everywhere here but as a touristy item. Fortunately thanks to twitter I located some that was both a decent price and delicious. The bread came from the European deli.

What I put together really didn’t look much like the photos she sent me but more based on my memory of lox on bagels with cream cheese. And the best part of it all, our Spanish student helped me assemble these German appetizers and did his share of eating them. I expected nothing less from a growing teenager.

Slow Cooker Teriyaki Chicken Wings

6 · Oct 29, 2016 · 3 Comments

If you are like me, chicken wings are one of those things you just can’t get enough of. Then there’s my husband who would eat them every night if he could. Even the kids enjoy the non spicy wings now so there’s rarely any left when we make them as it’s all in every time wing night happens.

When I fry the wings I tend to do it outside on the burner of our BBQ to avoid grease splatter. I do not have a deep fryer and really do not want one. When winter approaches here in Canada and temperatures drop to low to BBQ I have to find new ways to create recipes as the grease splatter drives me a little crazy. As a chicken wing lover I do prefer my wings to be crispy vs fatty and as such I’ve been challenged with baking them as they never crisp up the way I like them.

We use chicken wings to help make our gravy when ever we roast a turkey and I always end up with a few leftover in the freezer allowing me the opportunity to play. These wings were tossed with some of my favourite ingredients and added to our slow cooker or they can be done in the Instant Pot.

In a little over two hours the wings were perfectly cooked with a little added time for a good broil in the oven.

These wings are so moist they practically fall off the bone but still have a nice crisp on the outside.

Here’s how we do it.

Beef & Mushroom Spring Rolls

0 · Jul 10, 2016 · 4 Comments

One of my favourite things to eat (of many) is well spring rolls. The kids and I enjoy making the fresh salad type rolls but my secret love is for fried spring rolls. Sometimes I visit a local Vietnamese restaurant during lunch and pick up an order of spring rolls all to myself. And eat them in the truck lol. It’s that mom time alone where I don’t have to share with anyone. Even in the truck. I’ll take it.

I’ve made them before, but it’s been awhile. My son has recently started liking them as much as I do, so when we order Vietnamese food we end up fighting over the spring rolls. Note above alone time.

With a blend and extend challenge upon us thanks to Mushrooms Canada, I’ve been trying to think outside of the box to create a blended appetizer. Spring Rolls came to mind and the flavourings I use in the Thai Salad with Jalapeno & Mint I make. I took inspiration from this recipe and went for it. My son loved them so much he must have eaten four within minutes.

Beef, Mushrooms & Veggies ready for rolling

Made from ground beef and minced mushrooms, plus a few veggies for good measure, these spring rolls contain minced mushrooms and ground beef. This is how you add another serving of vegetables to the plate.

Here’s the method.

Mushroom-Beef-rolling — 2 tablespoons of filling on the wrapper

Mushroom-Beef-blend — Little envelope ready for some egg wash

Spinach Artichoke Dip

0 · Apr 25, 2016 · Leave a Comment

With so many variations of Spinach Artichoke Dip out there, how do you find just one to love?!

This recipe was inspired by Liz of OMA’s Gourmet Garlic. We started bantering back and forth on this thing called twitter, maybe you’ve heard of it, and I learned she sells garlic grown in her garden in Aldersyde, Alberta.

Growing garlic runs in the family Liz explains, her dad received some garlic from a Russian friend in the mid ’80’s and grew it for years in his backyard garden. Her mom carried on with the growing of the garlic after her father passed away. In 2003 Liz received some garlic from her mom and decided to plant some of the cloves in her own garden. They started to sprout and 9 cloves produced 9 bulbs of garlic. This is where Liz’s story begins.

Garlic is planted in the Spring over 6-8 weeks as this offers the best harvest, Liz says. The garlic cures for four – six weeks before selling the fresh begins in October and November.

Today this naturally grown garlic is sold to several local Chefs, restaurants and stores in fresh or dehydrated forms. And if she’s not busy enough tending her garden and weeds, Liz writes a column affectionately called the ‘Tales of the Stinking Rose, in the Wild Rose Country’ in ‘The Garlic News’, a quarterly Canadian publication.

I recently met Liz for the first time when I picked up some garlic granules and dehydrated garlic. She had me taste just 1 or 2 itty bitty specks of the granules before I left. That’s all you need Liz said and by golly she was right. I was my own sweet stinking rose for the rest of the day from those two little itty bittys samples.

OMA’s Gourmet Garlic is available fresh and dehydrated (powder, granules or spice mill grade). You can find her on Facebook: OMA’s Gourmet Garlic.

I used a light sprinkling of the garlic granules in this Spinach Artichoke Dip. This is a small recipes and serves two nicely. Or one who doesn’t want to share.

Banh Mi Sliders

1 · Feb 28, 2016 · 1 Comment

Making Vietnamese food is simple. Follow along to learn how to make these delicious Banh Mi Sliders.

Vietnamese food is relatively easy to make as long as you have the ingredients on hand. Some of these ingredients are sesame oil (also use in stir-fries), rice wine vinegar (make salad dressings), and fish sauce (good in stir-fries, dips, soups). It’s probable you may only find larger bottles but will most likely use them again.

Vietnamese cooks use a lot of fresh ingredients like tamarind, lime, chiles, green mango, lotus stems and pungent herbs. Find and using fresh herbs (cilantro) in this recipe is key to making this flavour packed meal.

Pro Tips

Make the patties bigger if you prefer manly sized burgers vs sliders. You should get 6-8 burgers out of this recipe.
If you are short on time, don’t worry about pickling the vegetables for this burger. Fresh sliced cucumbers and peeled carrots work just fine.
Sriracha mayo is spicy. Cut back on the sriracha if you don’t like the heat. Or add more if you like it spicy.
Skip the bun and use a lettuce leaf as a cup.
Remember burgers can shrink slightly so making them a little bigger is a good thing.
If you do not eat pork try substituting lamb or beef.

The flavours in the burger stand out so much I had to convince my 8 year old to not add any ketchup to the burger. He did add a little plain mayo and after a few bites he agreed. Then he proceeded to eat 3 sliders for dinner.

Like the flavours in this recipe?! Check out these recipes using fish sauce and pork.

How to Assemble a Charcuterie Board

0 · Dec 1, 2015 · 4 Comments

Charcuterie boards have become all the rage in recent years with many restaurants offering it on their menus. When you think about it, charcuterie is a term that’s been in our vocabulary for a long time, just called something different. Like sausage and cheese plate. Right?!

When I put together a charcuterie board, or a cheese board, it’s essentially different every time. It always depends on the season, the event, and what I feel like when I shop for ingredients. Sometimes I go into the store with a plan, other times I wing it knowing I need the basics of meat and cheese.

With the holidays fast approaching, and several gatherings in our future, I will most likely end up preparing charcuterie boards. Here we show you how easy it is to prepare one for your next event.

First thing you need to consider is presentation. How will you display your items? Pieces of tile purchased at a home reno store, wooden boards, pottery or rustic platters, a cake stand or tray with handles along all become the perfect platform for your spread. Pair it with some smaller bowls or dishes and cheese knives, tools or markers. Have extra fresh herbs on hand? Pretty up your board with the addition of herbs.

The Cheese. If you go to a specialty cheese or European store to buy your cheese, the selection can be slightly overwhelming. Plan on purchasing both soft and firm cheese. Consider the type of cheese it is: cow, goat or sheep milk. Choose a couple in each category (soft and firm) including a blue, and an aged cheese. Be sure to include a popular, common cheese. Ask an employee for assistance if you are still uncertain in your selection. Remember to bring your cheese out and let sit on the counter for at least 15 minutes before serving.

The Meat. Pick 3 different types of meat. A salami (ie: sopressata), bresaola, prosciutto or sausage all sliced thin. Try to arrange the meat on your board looking a bit messy or whimsy. Roll it if you choose, layer sausage pieces, in the end it doesn’t have to be perfect. Smoked salmon or pate could also be included on your board. The meat, like cheese, should be served at room temperature.

Sweet, Salty, Crunchy. Think nuts, olives, pickles, artichoke hearts, sun-dried tomatoes, peppers, tapenade, dried fruit, compotes, preserves. These items really enhance the flavour element you have created on your board, and are perfect in those smaller bowls or dishes we talked about.

Crackers & Bread. Offer a variety of breads and crackers. Thinly sliced baguette, crostini, bread sticks, and a small selection of crackers are great choices. I really like the thin water crackers and Leslie Stowe style crisps.

Fresh. Ensure you have some fresh fruits or veggies on your board. Have you ever tried apple slices with cheddar cheese or brie? Pear with blue cheese? Grapes or figs are a lovely addition to any board. We encourage you to try different fruits with the cheese you have selected for a little wow factor.

Your board doesn’t have to be jam packed with all the things. Keep it simple, do what works for you. Some boards we’ve created over the years: Greek, Mediterranean, seafood, grilled, meats and mustard’s, cheese and pickles, and even as simple as crudites. A little goes along way, just make sure you have some variety.

Blueberry Guacamole

0 · Jul 13, 2015 · Leave a Comment

BC Blueberries have arrived in the stores/markets and I couldn’t be more excited. It’s one of my favourite times of the year. Growing up in BC, my mom used to grow all kinds of berries and vegetables plus had several fruit trees in our yard. Enjoying fresh produce like this every Summer was sure a great way to grow up. I’m always giddy when the fresh BC produce arrives in Alberta.

I am excited to be attending the BC Blueberries 2015 Kick Off to the Season Launch in Calgary this week. I always get inspired and want to create new recipes with blueberries when I know this event is coming up and the blueberries arriving in Calgary. This blueberry guacamole happened almost by accident. Eating blueberries along side guacamole and I decided to combine the two into one bite. I was sold, it’s seriously delicious. Even my guacamole loving kid loved the addition of blueberries. I might try fresh cherries next.

Here’s how you do it.

Campfire Baked Brie

0 · Jul 10, 2015 · Leave a Comment

This campfire baked brie is simply delicious. I’m not your average camper where food is concerned. Yes I love smokies, hot dogs, marshmallows, tin foil suppers, and the like. But I like to experiment. Push the limits and see what I can create. Anyone who camps with me knows there will be some tasty bites to try at least once during our trip. Some times the recipes fail, like this past camping trip….I tried a recipe and it burned to a crisp! Win some lose some. One failure, 3 successes. Pretty good odds in my book!

Pick up the largest brie you can find…trust me it goes fast. Bring along your favourite toppers (olives-tapenade , berry compote, sundried tomatoes, fresh fruit, pulled pork, nuts, etc.). Score the top of the brie, add your toppers, wrap in foil and grill carefully for about 10 minutes, turning once. While cooking grill up some sliced baguette or french bread. Winner Winner this could be your dinner. Dinner for one. Or to share. Either way it’s delicious.

Date Energy Bites

0 · Jun 23, 2015 · 2 Comments

We are road trippers and campers. With me being from BC, my family living in SK, my husbands family living in MB and us residing in AB, we’ve toured up and down the 4 Western Provinces extensively over the past 15 years. Definitely time to discover and journey to the East and South into America!

I’ve always tried to pack a small cooler for road trips. Fill them with good stuff like cheese sticks, yogurt tubes, and cut up veggies for the road. I wash & cut up a bunch of fruit, put it into larger portable containers and this helps with any hunger that might set in on a trip alleviating the need to stop at a gas station and buy junk food. The kids just pass the container around until they are satisfied, or it is empty. If your kids love hummus, bring it along as a dip for the veggies.

Depending on how long the trip is I will bring along some home made granola or trail mix, and even prepare some Sammy’s On A Stick for the road, or for when we arrive at our destination. Popping some popcorn the night before and separating it into individual ziplock bags, with some pretzels or m&m’s thrown in is one idea the kids love.

These energy bites were created as another road trip option as they are another quick, tasty & healthy bite that can be made a variety of ways. Bites made with dates are naturally sweetened. Also nut free so the kids can take them to school. So many ways to eat relatively healthy while on the road1

Southwestern Bean Dip

0 · Apr 17, 2015 · 2 Comments

I joined a Blog Hop! Well I joined yes but I’ve fallen behind and kind of missed the deadline to submit my post. Mostly due to family health issues, 15 hour driving trips (each way) to visit sick relatives and then returning home to get ready for Easter and finish organizing a City Wide Foodie Treasure Hunt that I had been chatting about putting on in Calgary for almost two years. For the blog hop, I was matched up with blogger Michelle of A Dish Of Daily Life.

In getting to know Michelle through this process I learned we have a lot in common. Besides the fact she lives far away (in Connecticut), has kids, pets and a husband, she’s a runner and also manages social media as do I. I’ve gotten into running a few times and always wanted to be a runner, so hopefully I will find some inspiration as I follow her blog and her adventures to get motivated to start running again. She’s also big into cooking Mexican & Lebanese food, both of which I love, so I will also be on the look out for recipes to try in these areas.

Each blogger in the Blog Hop was asked to pick a recipe from their partner Blogger and make it, photograph it and post it. For weeks I’ve known I was going to make this delicious sounding Southwestern Bean Dip. It’s healthy, gluten free and the perfect snack. Plus I want to get my family eating more beans. So I finally got to it this week. The one ingredient I couldn’t find easily was the Ro*Tel tomatoes. So I googled what they were and made up my own batch. The end result, fantastic. This is a dip perfect for entertaining and for those Hockey Night In Canada Game Nights that are now upon us thanks to our Calgary Flames making the playoffs – woot woot!

I modified Michelle’s version slightly as I wanted to make less and used what I had available in my pantry. Here is my slightly modified version of Michelle’s Southwestern Bean Dip.

Berry Lentil Smoothie

2 · Feb 10, 2015 · 20 Comments

Smoothies and lentils are not two words you would normally find together. I’d never heard of a smoothie being made with lentils before so when a Canadian Lentils Contest came round for Canadian Food Bloggers, I decided to make smoothie made with lentils and enter the contest.

I didn’t win the contest but I won my kids over as they had no clue their smoothies were made with lentils!

It’s important to use cooked lentils in this recipe as they are soft and puree easily. I add everything into my blender or container at once. We enjoy our smoothies thick like milkshakes as they tend to melt quick. Adding smoothies is a great way to get an added protein boost.

10 Game Day Snack Ideas

0 · Jan 31, 2015 · Leave a Comment

I love Game Day food. Bits, bites and everything in between. A day to be naughty and allow yourself a cheat day, if of course you are following a healthier eating regime. I scour the internet when game day approaches looking for new ideas or inspiration for some tasty bites. This year I decided, albeit kind of late, instead of sharing all my own game day posts individually, I would do a post with some of my favourite game day bites. So I picked my top ten favourites and assembled them into this 10 Game Day [Super Bowl or Grey Cup] Snack Ideas.

Most of these are simple to make. You got this.

Buffalo Chicken & Bacon Dip

If you love the flavour of buffalo chicken, you will love this simple dip made with added love from Bacon.

Mini Chili Cheese Balls

It’s easy to get carried away eating these as they are small and delicious. Hint: make extra.

Baked Potato Skins with Pancetta

Ever go to a restaurant, order something and think I can make it better at home. That’s where these came in. I did make them better at home. And ate them ALL.

Honeyed Chili Chicken Wings

Wings & sports. They just go together. These wings are baked not fried and encompass a sweet & spicy bite.

Curried Up Spinach Dip

My weakness (well there are many) is a good spinach dip. I love curry so the two together seemed like the perfect marriage (I was right).

Bakers Beef Chili

What’s a big game without a big ole bowl of steaming Chili. Made in the slowcooker to make life easier. This one is packed full of flavour & I love the addition of the crunchy bits on top (optional).

Pizza Burgers

Again when I think game day I think burgers & beer. These Pizza Burgers get a little extra love (pepperoni) and are requested all the time. Winner.

Blue Cheese Pecans Stuffed Mushrooms

Whoa do I loves me blue cheese. Pair it with pecans and stuff into mushrooms to bake until melty & delicious kinda melts my heart.

Candied Bacon & Brown Sugar Baked Brie

Who doesn’t love a baked brie. How about one with candied bacon? Find the candied bacon recipe here: Candied Bacon

Bacon Wrapped Jalapeno Bites

Bacon & cheese seem to be a reoccurring theme in this post. So why not end it with these delicious bites. I jack up the cream cheese with a little something and add a new level of flavour. Yum. O.

Curried Up Spinach Dip

0 · Jan 27, 2015 · 3 Comments

There’s so many great foods ideas and dishes from the 80’s and 90’s that just need to come back. One of them is the spinach dip….but then again, did it really ever leave?

I remember those potlucks from the 90’s where there truly was never enough bread for this delicious dip. So we’d rip apart the bread bowl to savor every last bit. Only crumbs remained. How can something so simple be so delicious. I decided this year for our ladies annual cookie exchange and wine night I wanted spinach dip, well was craving it really, but I wanted to put a spin on it. I wasn’t interested in lighting it up to make it healthier, (although I do sub Greek yogurt into my dips at imes) this was a cookie exchange night in December and so let it be. I kept with the original recipe but added a few touches of my own.

With so many spinach dip recipes floating around, I’ve often wondered who came up with the original recipe? Was it Knorr’s? Was it some unknown cook from a small town? Was it a Chef. Questions for the Universe I guess. But if you have the answer please do let me know!

Full of mayo and all things good, here is my curried up spinach dip.

Gingerbread Dip

0 · Dec 8, 2014 · 7 Comments

In preparing for our annual Ladies Wine Night & Cookie Exchange I was well, unprepared. There I said it. Sick, bake sales and other life stuff slowed me down.

Our cookie exchange night is something I started 4 years ago. It’s a fun night for us moms/ladies to have a fun evening without kids. We typically all bring a bottle of wine, some bites to share and in this case a dozen cookies per attendee. Since I hadn’t given the night much thought, I started thinking about a cheese ball a friend use to make back in the 90’s. Simply made with cream cheese, butter and cheese. Tasty but not so healthy. As I was thinking about the cheese ball I was eating one of my Orange Gingerbread Cookies. See where I am going with this? Somehow an AHA moment happened. And the 2 ideas collided.

I used the spice list from my gingerbread cookie and started measuring and adding to taste, carefully writing down quantities. Didn’t want it to sweet. Didn’t want it to molasses-e. In the end it turned out delicious despite my suspicions it might not. I always like more feedback when I create a recipe, so I needed me some taste testers. The only ones available were Luisa, our German student and the ladies who were coming over that night. They are always pretty keen to taste my food. Thankfully. In the end, everyone who likes gingerbread liked it. One discovery that came after the fact…if you let it sit a day or two in the fridge, the flavour somehow improves.

This dip in all fairness is a little rich. Not something you could eat tons of but definitely an enjoyable addition to a table filled with goodies. I tried it with veggies and no go. Apples didn’t really cut it for me either. Plain crackers/crisps or macaroons/shortbread did work and tasted really good. This recipe is a keeper.

Thai Beef in Toast Cups with Mango Salsa

0 · Aug 18, 2014 · 10 Comments

In my daily activities I come across many contests and challenges out there for food bloggers. What you learn along the way is you have to be picky and choosy with what you take on as recipe testing, buying ingredients, making notes, testing again until you get it right, photographing and the like all takes a tremendous amount of time. Which is why I admittedly do not enter as many as I used to. Although I still love a challenge which is where this Thai Beef in Toast Cups with Mango Salsa recipe comes in.

Weeks ago I caught wind of a contest featuring ground beef and mushrooms encouraging us Food Bloggers to Blend & Extend these two special ingredients to show you can get more vegetables (in this case mushrooms) into your meals without the family knowing. We are fortunate in that our kids love almost all vegetables fresh with mushrooms being one of them. My daughter actually eats them whole and peels them like a banana (there’s one in every crowd)!

Thai Beef in Toast Cups with Mango Salsa

When I started recipe testing for this challenge I made three separate beef and mushroom dishes over the course of a couple of days. Each recipe had it’s own unique flavour profile and was inspired by recipes I already make. The caveat, they needed to be bite size.

To each recipe I added just over a cup of minced fresh white button mushrooms. I was pleasantly surprised you couldn’t even tell there were mushrooms mixed in with the beef. The kids, not any wiser, enjoyed each recipe for different reasons. As such new recipes have been born and at least one will be entered into the contest.

The inspiration for this recipe comes from two I currently make which are both very popular on the blog. Cesar Salad in Toast Cups and a Pork Thai Salad with Jalapeno & Mint. I took the flavour profile from the Pork Thai Salad and infused it into the beef, mixing in mushrooms, and topping it with a delicious mango salsa. I make varieties of the Salad Toast Cups so using the toast cup itself as the vessel to hold the beef and mushroom mixture worked perfectly. I knew I wanted to top it with something fresh so a minced mango salsa was prepared to top the beef. The flavour combination worked well. Out of six taste testers (young and old) I’d say only 1 gave it a thumbs down.

Here is how I made Thai Beef in Toast Cups with Mango Salsa.

Grilled Corn, Radish & Arugula Salad

0 · Jul 10, 2014 · 2 Comments

An easy salad that came together quickly the other night. All I knew is I wanted grilled corn. Whole for the family, one cut up for a salad. So we rubbed the corn with oil, salt and pepper and tossed them on the grill for about 10-15 minutes, turning regularly. Adding a little char to your corn really enhances the flavour. Boiling or steaming the corn works to.

Radishes in our garden were reading for picking and some arugula completed the salad. I kept the dressing simple and it worked so well.

Fresh, and simple flavours of summer make it easy to put together this salad any night of the week. It’s incredibly delicious with this Sweet & Spicy Grilled Salmon.

Peach and Bocconcini Pizza

0 · Jun 12, 2014 · Leave a Comment

I loved cooked peaches. They give up their juices as they cook and are so delicious this time of the year. Perhaps these are memories from childhood. Either way this experiment of adding ripe peaches to pizza turned out really, really good. It started with fig jam on a pita, topped with sliced, ripe peaches, and a few other tasty bites. Then became the perfect lunch which left me wanting more. The only thing I would do different next time is add some seasoned grilled chicken or shrimp if I had it.

I will be making these again. Like tomorrow. I have a Ladies/Mom’s Wine Night planned for tomorrow evening, and needed to make a tasty, summery, simple bite. After success with the peach pizza flavour combination, I decided to try and make a smaller, appetizer version for the wine night. Using a glass, I cut small circles out of one of the leftover pitas and proceeded to make mini versions of the peach pizza. Turned out fabulous and these will be my offering for our Wine Night.