This is my variation on the recipe that my mom always made (and still makes today). There is nothing better on a cold winter’s day to have a piping hot bowl of chili. So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! 🙂
Author Archives: Ruby Reduction
This is likely my favourite recipe out of the New Dieters Cookbook. My sister was actually the first person who made it. I remember it was so good I asked for seconds (and likely thirds). Then the next time I was over for a visit, I asked her to make it again. Yep, it is that good!
This is a title that grabs you and makes you want to read more 😉
We have been making numerous trips to Havelock and Campbellford this summer to deal with Dad’s Estate. Not exactly how we had planned to spend our summer, but it has allowed us to see Cherie, Dwayne and Sam more than we normally do over the summer. So that is a definite plus!
This is the second recipe that I submitted to Turkey Farmers of Canada and Mushrooms Canada for their #GrillOn Summer promotion. You will remember that the first recipe I made for them was the Turkey Mushroom Sausage.
I knew that I wanted to make something stuffed for this promotion. I actually wanted to make a roulade, but that didn’t turn out too well. It tasted great, but it didn’t slice or photograph very well. I am not sure if my knife wasn’t sharp enough, but it ended up looking like a turkey mushroom casserole instead of a beautiful roulade 🙂
My favourite muffin to make is Oatmeal Banana Chocolate Chip. I have been making this muffin for years. I change it up from time to time, omitting the chocolate chips for fruit, but let’s admit it, we all want that little bit of chocolate in our muffin to make it feel like a bit of a treat 😉
Earlier this year I was approached by Turkey Farmers of Canada and Mushrooms Canada to create two grilling recipes to be published this summer in e-cookbooks available through Facebook. The recipes would be original and combine mushrooms and turkey. I was honoured! WOW, I never would have imagined that my small blog would have been recognized in a national capacity. Once I got over the initial shock, I started to doubt myself. Could I really create two original recipes using turkey and mushrooms? I don’t even have a BBQ! Would my creations measure up to what they are looking for? Because they were going to compensate me, I wanted to deliver a quality product, and I was worried that I would disappoint. But, Jamie told me to go for it! Jump in with both feet and accept the offer. So, I slept on it and decided to go for it 🙂
Well, I am back from my short sabbatical. I pretty much did all that I promised I would. I have been playing around with my Smartphone to figure out how to take pictures (success – and I can link them to Facebook and Twitter). I trained and competed in the Spartan Sprint last weekend (likely the most fun I have ever had at a race). I played around with new designs for my blog (but nothing has changed).
After a bit of an inner struggle, I have decided to take a few weeks off from blogging. I need to take some time to find new recipes and re-charge my batteries. I have been busy training for a 5km Spartan Sprint in mid-June, and because of this, I haven’t been spending a lot of time experimenting with new recipes. My diet has consisted of salads and eggs, and that really isn’t exciting enough to share.
After making the triple lemon cake for Laurel’s birthday, I have become intrigued with the idea of using jelly powder to flavour cakes. In fact, Kerri flavoured a cake with grape Jell-O and grape Kool-Aid. I was fortunate enough to taste the result of her experiment, and it was delicious. It was a perfect birthday cake for a child’s birthday party.
When I was approached a few weeks ago to make a dessert for a birthday celebration in the office, I knew that I wanted to play around with different flavour combinations. I have done a chocolate, vanilla and lemon cake now I wanted to play around with strawberry. You may think this is an odd choice to celebrate a milestone birthday for a male co-worker, but I can explain…
I hope that everyone had a great Mother’s Day weekend. Jamie and I travelled back to Hamilton so that we could spend time with our families. Normally Mother’s Day is a lovely spring day, with the sun shining and flowers blooming, but yesterday was exactly the opposite. We had rain, freezing rain, snow and a few glimpses of sunshine. Not the ideal day to host a family BBQ in Mom’s honour.
I really want to force the warm weather to be here to stay. When Jamie and I moved last December, we moved downtown. We are so close to bike paths and walking trails that weave in and around Parliament Hill and Gatineau, but the weather really has to improve for us to do more exploring. As part of my defiance of the still too cool weather, I have been making a lot more warm weather foods. This mango salsa is a summer treat that goes well on its own or as a delicious topping for a turkey burger.