Sunday, July 31, 2011

Raspberry Fool

I bought all these lovely raspberries from the farmers market yesterday. I ate a ton of them before I could even get them in the fridge! I wanted to do something for dessert with the rest of them. It was sunny and warm here so I decided on something oven free. 

Raspberry fool seemed like the perfect thing!

What you need,

1 lb of fresh raspberries
½ cup sugar
1 lime, juiced and zested
1 cup heavy cream
1 cup plain yogurt (I used Greek style because it is what I had)

First place the raspberries in a bowl and mash with a fork. Add in the lime juice and zest, stir to combine. Stir in the sugar. Let it stand for 5-10 minutes until the sugar dissolves.  Now at this point you could put the mixture in a fine mesh strainer to get rid of the seeds. I didn’t, it was fine but if you don’t like the seeds, strain it.
Next in a large cold bowl, whip the cream until soft peaks form. Gently fold in the yogurt. Stir in the raspberry mixture gently, that way you won’t loose too much of the air from the whip cream.
Divide the mixture into small dessert bowls and stash in the fridge for a couple of hours.

It was a lovely dessert! It is light and fluffy and a little tart and sweet all at the same time.
A perfect summer dessert. It would be good with blueberries or strawberries too!

Give this fool a chance; you will be happy you did!!


Saturday, July 30, 2011

Roasted Beet and Goat Cheese Quinoa

Awhile back I stumbled onto the site, Eat Live Run. She is fantastic; she has tons of great recipes. This is one of hers. So tasty! 

I love the beet and goat cheese combo the sweetness of the beets with the salty creaminess of the goat cheese, makes me swoon! Toss them on some quinoa and it made a great lunch!

What you need,

2 medium beets, peeled and chopped into cubes
1 tsp olive oil
½ cup quinoa
1 ½ cups water or stock (NOTE: I used regular chicken stock because that is all I had… DO NOT DO THIS!!! It was WAY too salty, even for me, a professed salt lover! I would just use water next time. The beets and goat cheese have enough flavor you don’t need to use stock. If you do use it make sure it is LOW sodium!!!)
3 tbsp goat cheese
Salt/pepper to taste
2 tbsp chopped fresh basil

Preheat your oven to 400 degrees. Line a sheet pan with tin foil.  Drizzle the olive oil on the beets and sprinkle with salt and pepper. Roast for 25-30 minutes until the beets are fork tender.

In the meantime you can cook your quinoa according to package directions.

When the quinoa is done stir in the goat cheese until all melty and creamy, add in the beets. Season with salt and pepper as needed. Top with chopped fresh basil.

It was delish! It is great on its own but it would also be nice as a side dish for 2 people.


Adapted from Eat, Live, Run

Wednesday, July 27, 2011

Pasta with Pesto Cream Sauce and Chicken

The wonderful Pioneer Woman posted this recipe awhile back. It made me swoon. I love simple pasta dishes. I whipped up a batch using the Pesto I made yesterday.

I also cooked some chicken and added on top. It made a perfect dinner.

What you need,

¾ cup of pesto
½ cup heavy cream
2 tbsp butter
¼ cup Parmesan cheese
12 oz of pasta, whatever shape you like!
2 whole tomatoes, diced
2 chicken breasts, cooked and diced

Cook the pasta in a large pot of salted boiling water until el dente.
Heat the cream and butter in a sauce pan over medium- low heat until hot but not boiling. Add in the pesto and stir until combined.  Drain the pasta and place in a large serving bowl pour the hot sauce over the pasta and stir to combine. Toss in the chopped tomatoes and top with Parmesan cheese.

I cooked my chicken in the oven while I was making the sauce. I preheated my oven to 350 degrees and lined a baking sheet with tin foil. I rubbed the chicken breasts with a little olive oil and rubbed them with a very easy spice rub. Then I baked them for 25-30 minutes until they were cooked through. I have been cooking my chicken like this for the last while and I love it. It is flavourful and it gets a little brown and crispy and stays moist in the centre. You can cool it and use it later or I just cut it up warm and tossed it on top of the pasta! YUM!

For the spice rub I use,
½ tsp of course salt
¼ tsp fresh ground pepper
1 tsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp season salt
You can use any spices you like, if you like a little spice add in some cyan pepper, if you want a more Mexican flavour use a little cumin, some oregano would be great too!

I am a carboholic! I wouldn’t survive the Atkins diet. I loves me my pasta!


recipe from The Pioneer Woman

Tuesday, July 26, 2011


My basil plant went crazy while I was away on my holiday. It was huge when I got home!! I knew I had to make some pesto asap! I have never made my own before but it was really easy and really good. 

Here is what you need,

1 ½ cups fresh basil leaves
1 cup grated Parmesan cheese
6 tbsp pine nuts
3-4 cloves of garlic
2/3 cup of olive oil
Salt and Pepper to taste

In the bowl of a food processor add the basil leaves, Parmesan cheese, pine nuts and garlic.

Turn on the food processor and slowly add in the olive oil until you get a thick paste consistency. Mix in salt and pepper to taste. 

It is so pretty, what a great green color!
I used half of the batch in a yummy pasta dish I will share tomorrow.

I am not sure what to do with the rest. I could use it as a pizza sauce or make a pesto potato salad or as a sauce for chicken… what you do think? What is your favourite way to use pesto?


Monday, July 25, 2011

Chocolate Glazed Baked Doughnuts

My super awesome friend Brenda picked this very cool doughnut pan up for me when she was at the outlet mall in Bellingham! I love it. I have been dying to try it out and I finally had time this weekend.
I tried a more cake style doughnut for my first attempt. They are a little crunchy on the outside and soft and flavourful in the centre and don’t even get me started on the chocolate glaze… OMG! 

What you need,
1 cup all purpose flour
½ cup sugar
1 tsp baking powder
1/8 tsp nutmeg
¼ tsp salt
1 tsp cinnamon
2 tbsp buttermilk
2 large eggs
3 tbsp vegetable oil

For the glaze,
1 cup chocolate chips
½ cup heavy cream
½ tsp vanilla extract

Preheat oven to 375 degrees and spray your doughnut pan with non stick spray.

Whisk the dry ingredients together in a large bowl. In a separate bowl, stir together the eggs, oil and buttermilk until foamy.
Pour the wet ingredients into the dry and stir until just combined.
Fill each doughnut form half full. Bake for 10-12 minutes, until lightly browned and they spring back when touched lightly.
Remove doughnuts from the oven and let them cool in the pan for a couple of minutes, then remove them gently to a cooling rack and let them cool completely.
Makes 6 regular sized doughnuts.

Look how cute they look naked!

For the chocolate glaze,

Heat the cream over low heat in a saucepan, just until small bubbles form around the edges.
Remove from the heat and pour the hot cream over the chocolate chips in a large bowl. Stir slowly until all of the chocolate is melted and you have a nice smooth mixture. Stir in the vanilla.
Let stand for a few minutes until lukewarm.
Dip each doughnut into the glaze and put them back on the rack until the glaze is set.

Try not to eat them all, I dare you! They are super good. Plus they are kind of good for you cause they are baked not fried. So don’t feel guilty, eat 2, I did!


Sunday, July 24, 2011


If I ask my in house taste tester what he wants for dinner, I am almost always guaranteed the same answer… Meatloaf and Mashed Potatoes!

It is his favourite. I love it too, so I don’t mind making it often. It tastes great and makes great left over sandwiches!!

What you need,

1 ½ lbs of lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 egg, lightly beaten
1 tsp of season salt
½ tsp fresh ground pepper
1 tbsp dry mustard
2 tbsp Worchestire sauce
1 tbsp tomato paste
½ cup of bread crumbs
1 tbsp chopped fresh parsley
½ cup ketchup

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a large skillet, over medium high heat, sauté the diced onion until softened and lightly brown. Add in the garlic and stir for about 30 seconds, until you can start to smell it.
Turn off the heat and stir in the season salt, pepper, dry mustard, Worchestire sauce and tomato paste. Let cool slightly.
In a large bowl mix the beef with the egg and bread crumbs, add in the onion mixture and parsley and gently combine, you don’t want to over mix it, it will make the meatloaf tough.

Put the meatloaf mixture on the sheet pan and form into a log shape; spread the ketchup all over the top and sides.
Bake for 60 – 75 minutes until cooked through.

Serve with your favourite mashed potatoes and veggie of your choice. Today was carrots for us!

Classic and delicious!

If you haven’t had a meatloaf in awhile give it a go, you won’t’ be disappointed. It has a huge comfort factor!


Friday, July 22, 2011

I think I might have a problem...

I cleaned off my coffee table the other day, this is what I found.

This is only the last couple of months worth. I think I counted 24!!
I might need some help, a 12 step program maybe?

"Hi, my name is Jen and I am addicted to Food Magazines!"
I hear that admitting you have a problem is the first step. Only 11 more to go!

Have a good weekend everyone.

Wednesday, July 20, 2011

Corn and Black Bean Salad

I have really been enjoying all the fresh corn lately. It makes me feel summery.
As soon as I saw this recipe in this month’s Martha Stewart Everyday Food I knew I had to try it.
I knew it would be the perfect side dish for my Chicken Taquitos.

It is easy and quick and very tasty!

What you need,

1 tsp. vegetable oil
2 cups of corn kernels, cut off 3 cobs
1 15oz can of black beans, rinsed and drained
1 tbsp minced jalapeño pepper (the original recipe called for a Serrano Chile but I didn’t have one, the jalapeño worked great)
4 tsp fresh chopped parsley, or cilantro if you don’t’ hate it!
1 tbsp fresh lime juice
1 small avocado, chopped
Salt and pepper to taste

Heat the oil in a large skillet over medium high heat. Cook the corn kernels until they are lightly browned in some spots, about 5 minutes.
Once the corn is done transfer it to a large bowl and stir in the black beans, the diced jalapeño, the parsley, lime juice and avocado. Stir together gently. Season with salt and pepper to taste.

You can serve it right away a bit warm or chill it in the fridge.

This is definitley a keeper. I will be making it again for sure.


Adapted from Martha Stewart Everyday Food

Tuesday, July 19, 2011

Baked Chicken Taquitos

I have seen this recipe floating around the food blogosphere for awhile now. All the recipes are similar with a few twists. I adapted mine from Pennies on a Platter.

It had the makings of a perfect boy food so I whipped up a batch for my in house taste tester and I for dinner.
They were incredible! They turned out to be super flavourful and really quite easy. I am for sure going to make up a batch for the freezer for a quick dinner idea.

Here is what you need,

3 oz. cream cheese, at room temperature
¼ cup salsa verde
1 lime, juiced (about 1 tbsp)
½ tsp ground cumin
1 tsp chili powder
½ tsp onion powder
2 cloves of garlic, minced
1 small jalapeño, finely chopped
1 tbsp chopped fresh parsley or cilantro if you don’t hate it, like I do!!
2 tbsp green onions, chopped
2 cups cooked chicken, shredded or cubed
1 cup shredded Mexican flavoured cheese
1 pkg small flour tortillas
1 tbsp olive oil
Course salt

*You could use a store bought precooked chicken or I just seasoned 2 large chicken breasts with a little of the same seasonings from the recipe and baked them in a 350 degree oven for 20 minutes. Once they were cooked through I let them cool and chopped them into a small dice!*

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper.

In a bowl, stir together the softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic and diced jalapeño. Mix until well blended. Add in the parsley, green onion, stir to combine. Gently fold in the chicken and the cheese.

I prepped this the day before and just covered the bowl with plastic wrap and stashed it in the fridge. Prepping in advance made making them on a week night after work, super fast!

Take a few tortillas at a time and heat them in the microwave between 2 paper towels until just warm and soft enough to roll.
Spoon 2-3 tbsp of the chicken mixture onto the lower third of the tortilla. Roll the tortilla up as tight as you can.
Place them seam side down on the parchment paper. Repeat until all the filling is gone. I got 7. My tortillas were medium sized I couldn’t find really small ones. I suspect you would probably get 12 of the smaller ones.
Brush the tops with a little of the olive oil and sprinkle with the course salt.
Bake for 15-20 minutes until browned and crisp.  I rolled mine over about half way through cooking, they held together just fine!

Serve with your favourite toppings, such as, salsa, sour cream, the rest of the salsa verde, guacamole! YUM!

If you want to freeze them for later, just put the tray of uncooked rolled taquitos in the freezer. Once they are firm, roll each one individually in plastic wrap and put them in a large zip top bag.
To bake them put them on a sheet straight from the freezer and bake at 425degrees for 20 – 25 minutes.

I am so glad I finally made these. They were a big hit here at my house! I even took one left over in my lunch and it was great just warned in the microwave!

I made a lovely corn and black bean salsa to go with; I will post the recipe for it tomorrow!


Monday, July 18, 2011

Chocolate Peanut Butter Cup Ice Cream

Did you know that July is National Ice Cream Month? Neither did I, but ever since I got my ice cream maker I am much more aware of all things ice cream.
So in honour of the holiday I decided to make some ice cream based on my favourite dessert combo, peanut butter and chocolate. 

This ice cream is heaven in a bowl. It tastes like a big frozen peanut butter cup! LOVED IT!
Unlike the vanilla ice cream I made, this isn’t a custard based ice cream, so no eggs. I was worried it wouldn’t have as creamy of a texture but it totally did! It was like velvet on your tongue!

What you need,
2 cups of half and half
2 cups of whipping cream
½ cup unsweetened, Dutch process cocoa powder
1 cup sugar
Pinch of salt
1 cup smooth peanut butter
1 cup peanut butter cups, chopped (about 9 cups, I suggest buying an extra package cause you are going to eat some while you are chopping, guaranteed!)

In a large sauce pan, combine the half and half and cream with the cocoa powder and sugar with a pinch of salt. Whisk to combine. Heat the mixture until it comes to a full boil, whisking all the time. When the mixture starts to foam remove it from the heat and stir in the peanut butter, until fully incorporated. Cover and refrigerate until mixture is completely chilled, 8 hours or so.
Finish in your ice cream maker, according to the manufacturers instructions.
Add the chopped peanut butter cups during the last 2 minutes or so of churning.

Transfer the ice cream to a freezer safe container and wait until it hardens.
Then eat right out of the container with a huge soup spoon, like I did.

Damn this was good!


Sunday, July 17, 2011

Better Than Crack Brownies

It was my bosses birthday the other day. What do you get your boss for his birthday…seriously? So I decided I couldn’t’ go wrong with a sweet treat. 

I had book marked this recipe off of How Sweet It Is a long time ago. I knew right away that they were going to be GOOD, all you have to do is look at the ingredient list. Anything with peanut butter cups in it is OK by me!
They are so good! And really easy!

Here is what you need, oops forgot to take a pic! 

1 batch of brownies (boxed or your favourite recipe)
½ cup salted peanuts
1 cup chopped Reese’s peanut butter cups
1 ½ cups milk chocolate chips
1 ½ cups creamy peanut butter
½ tbsp. butter
1 ½ cups rice krispies cereal

Mix the brownies according to directions, and bake for 20-25 minutes in a 9x13 inch baking dish. Make sure they are still pretty gooey at this point. Sprinkle on the peanuts and chopped peanut butter cups and bake for another 4-6 minutes.
In the meantime, melt the chocolate chips, peanut butter and butter at medium heat in the microwave, stirring often, until smooth. Stir in the rice cereal.
Remove the brownies from the oven and pour the chocolate mixture on top in an even layer.
Stash in the fridge for a couple of hours before serving.

They are sweet and a little salty. Chewy and crispy, these brownies have it all!
I suggest you make them when you are having a lot of people over so you can give some away. You really don’t want to have to eat this whole batch yourself, and you will!!

Pure evil, in a good way! Thanks Jessica  for yet another amazingly decadent dessert!


Source: How Sweet It Is

Friday, July 15, 2011

Creamy Pesto Gnocchi

Looking for a quick weeknight meal? I have one for you! 
Remember this Creamy Pesto Chicken.  If not, check it out.

All I did was make the sauce, which took all of 8 minutes, and boiled up the gnocchi, tossed the pasta in the sauce and voila, dinner!
I did make a salad to go with too. I really only did it for show, I could have just eaten the pasta!
I love this sauce; I want to marry this sauce. It brings me joy!
Make it, eat it, and love it!

15 minute dinner! Awesome!


Wednesday, July 13, 2011

Mmmmm Summer!

Barbecued chicken and new baby potatoes covered with butter and fresh dill, with a grilled corn on the cob...

Don't you just love the way Summer tastes!!


Sunday, July 10, 2011

Raspberry Lemonade

I have been making Fresh Lemonade almost every weekend lately. I just think it is such a great summer drink. I kind of wanted to shake it up a bit this time so I made raspberry lemonade!
It is so good.

Make a batch of Lemonade.

Puree up a pint of raspberries in a blender with 1 tbsp of sugar.
Press through a mesh strainer to remove the seeds. Stir the puree into the lemonade.

Chill and Serve!
It has a nice sweetness from the berries, but still had that great tang of the lemons. 

For yet another twist, pour about ¾ of a glass full of the raspberry lemonade and top the glass with Club Soda, stir to combine.

I like bubbles so this made me happy! Sparkly raspberry lemonade is super tasty. Oh and a splash of Vodka wouldn't hurt either!!