Wednesday, June 27, 2012

Cheese Sauce

I used to love the nights when we had cauliflower and cheese sauce at dinner. It didn’t happen a lot but I gotta say cheese sauce makes the world a better place!!

It is easy and so tasty, plus it is good on every vegetable you can think of, including mashed potatoes!

What you need,

3 tbsp. butter
3 tbsp. all-purpose flour
1½ cups milk (I used 1%, but 2% or whole would just make it even better.)
1 cup grated sharp cheddar cheese
Salt and Pepper to taste

Start by melting the butter in a medium sized pot over medium heat. Stir in the flour and cook for 1-2 minutes until starting to turn golden brown.
Gradually whisk in the milk to combine. Continue to stir over medium heat until the sauce thickens up. Stir in the grated cheese and season with salt and pepper to taste.

Pour liberally over the veggie of your choice, in this case cauliflower!

YUM! Cheese Sauce rocks!


Monday, June 25, 2012

Rhubarb Strawberry Mojitos

It was your typical sucky Monday, so by the time I got home from work I needed a cocktail, BAD…

As you all know Mojitos are my favorite summer beverage! I just love how cool and refreshing they are.
I had some rhubarb kicking around so I thought I would make a simple syrup and kick up my mojitos a bit.

What you need for the simple syrup:

1 cup of water
1 cup of sugar
1 cup of rhubarb, chopped
1 cup strawberries, chopped

Put the sugar and water in a medium sized pot over medium heat. Once the sugar has dissolved add in the fruit slowly bring the mixture to a boil and cook for 1-2 minutes.

Remove from the heat, cover and let the mixture cool on the counter.

Pour the syrup through a fine mesh sieve into a measuring cup. Chill this mixture for a few hours.

The simple syrup will stay good in the fridge for a week or so, just keep in in an airtight container.

To make the mojito you need,

1 oz. white rum
1 oz. of the rhubarb strawberry simple syrup
6 fresh mint leaves
½ lime cut into wedges
Club soda

In a glass place the lime wedges and mint leaves, muddle gently until the limes release their juice.

Add in the rum and simple syrup and stir. Top with ice and club soda, stir to combine.

Garnish with a lime wedge.

There you have it a twist on the usual mojito.

It was the perfect beverage, just what I needed after today!!


Sunday, June 24, 2012

Mushroom Swiss Burgers with “Wanna Be” Triple O Sauce

One of my favorite places to get a burger is White Spot. They have this Monty Mushroom Swiss Burger that I get every single time I go there.

I think the real reason I love this burger is the sauce. White Spot has a secret sauce they call Triple O Sauce, I want to marry this sauce it is so good!

I decided to try making it at home. I have to say it was close but not quite right. Don’t get me wrong this sauce was amazing, I even used it as a dip for my homemade fries, but I will have to keep tweaking to see if I can get the real Triple O Sauce.

What you need,

1 cup mayonnaise
2 tbsp. milk
1 ½ tsp. honey
1 tsp. paprika
1/4 tsp. cayenne
½ tsp. sugar
1 tsp. lemon juice
½ tsp. garlic powder
½ tsp. white vinegar
1 tsp. ketchup
Salt and Pepper to taste

Combine all the ingredients into a bowl and mix well. Adjust seasoning to your taste. Let it chill in the fridge for an hour or more to give the flavors a change to mingle!

To assemble, grill up your burgers top with some lovely Swiss cheese.

Sauté up some sliced white button mushrooms in a little butter. Cook them until they are nice and cooked down, you can season them with a little salt and pepper and I like a little dash of soy sauce, I find it really brings out the mushroom flavor.

Toast your buns by buttering both sides and cooking face down in a skillet until nicely browned and crisp.

Put a good amount of the “wanna be” Triple O Sauce on the bottom bun and some red hamburger relish on the top bun.

Lay on the burger with melty Swiss, then some sautéed mushrooms. Top with crisp iceberg lettuce, thinly sliced tomatoes and a pickle if you like.

Get a couple of napkins and stuff this amazing burger in your face! 

If anyone out there has any insider info on what is really in Triple O Sauce, let me know!


Friday, June 22, 2012

Favourite Things Friday Vol 30

Howdy friends! I am so happy it is finally Friday. Whew, what a week.
I thought since yesterday was the first day of Summer, I would share with you 15 of my favourite Summer recipes. They are all perfect for summer get togethers with friends and family. 

Caprese Skewers, so easy to make for a crowd.

Homemade Pesto, I am so glad I grow my own basil, nothing beats it!

Fresh Lemonade, perfect for a hot summer day.

Watermelon Mojito, so refreshing.

Quinoa Salad, healthy and so very tasty.

Thai Chicken Salad, I love this one because you don't have to turn on the stove or the oven, perfect for those really hot days.

 Watermelon Feta Salad, cool and wonderful.

Best Barbeque Chicken, I can not get enough of this sauce.

Italian Sausage with Peppers and Onions, one of my Dad's fav's.

New England Hot Dog Buns, these are perfect for a bbq'd hot dog.

Frozen Bananas, these are so easy and so freaking good!

Rhubarb Cake, nothing says summer better than rhubarb!

Peanut Butter Cup Ice Cream, I have no words...

Raspberry Buckle, the perfect way to use all those amazing summer berries.

 Dill Pickles, the best EVER!

So there you have it, a summer full of tasty treats!
Happy Friday! Have a wonderful weekend.


Wednesday, June 20, 2012

Stove Top Chicken

I have a confession to make, I didn’t really like this meal as a kid. For some reason I didn’t really like Stove Top Stuffing, weird right! 

Luckily I came to my senses and now I love Stove Top.

This is a very quick easy dinner, perfect for a weeknight. Plus it is super tasty!

What you need,

4 boneless, skinless chicken breasts
1-2 cans of cream of chicken soup (I always use 2, I am all about the sauce!)
1 cup of grated Montery Jack or Mozzarella cheese
Fresh ground pepper
1 box of Stove Top Stuffing, chicken flavoured

Heat your oven to 350 degrees. Lightly grease a baking dish.
Place the chicken breasts in the bottom of the baking dish.

Mix together the soup with the grated cheese and season with fresh cracked pepper. Pour over the chicken.

Mix the stove top stuffing as directed on the box, adding the butter and water. Then sprinkle over the chicken and sauce.

Cover the baking dish with tin foil and bake for 45minutes to 1hour or until the chicken is cooked through.
You can remove the tin foil for the last 15 minutes of cooking so the stuffing crisps up a bit.

There you have it, Stove Top Chicken.