I was able to make it to Costco this past weekend. I haven’t been since before Christmas (October to be completely truthful), and my full cart and bill proved my poor Costco attendance. I don’t buy everything at Costco, but the one thing I love to stock up on while I am there are almonds and pecans.
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 🙂
#GrillOn
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 🙂
Salmon is one of those things that I really enjoy, but when we are in the grocery store I don’t find myself drawn to it. Sometimes I have to be reminded how much I like salmon. Well, coming across this recipe for Coconut Crusted Salmon was one of those reminders.
I was looking to plan a dinner party, but because Jamie and I are trying to stick (more or less) to our low carbohydrate lifestyle, I wanted to host dinner, but have it be low carb-ish. I have never tried to cook an entire meal like this for other people and I wasn’t quite sure what the reaction would be.
I haven’t been that successful in my eating habits the past few weeks. I have been indulging in chocolate (it just seems to be everywhere in the office), burgers (a lot of burgers) and where there are burgers there are also fries, onion rings, bread and beer. So, yesterday I dedicated a good portion of the day to the kitchen, where I created some Paleo friendly snacks.
In looking at the official definition of granola, I am wondering if this dish can even be called granola, since it doesn’t consist of rolled oats, but I promise you, once you taste it, you won’t miss them. When you see all the nuts, seeds and coconut, rolled oats will be the furthest thing from your mind.
Brussels sprouts have to be one of our favourite vegetables. I really don’t know why I didn’t enjoy these when I was a kid, but they have become a regular staple on our grocery list. I quite often find myself cooking up way more than we need so I can eat the roasted sprouts cold the next day as a delicious snack 🙂
This is a tried and true recipe that I have been making for over four years! It is from the Autumn 2008 issue of the LCBO magazine. Actually, we first made this in the fall of 2008 when the magazine was released. What I love about this dish is that it is a one pot meal. Since everything is cooked in the same dish, it makes cleaning up after dinner a breeze.
I like to make this for dinner guests. Once it goes into the oven, it gives you time to visit and enjoy a glass of your favourite wine before the timer goes off 😉
Last week I shared with you a Sweet Potato Stuffing recipe that included ground sausage. That recipe inspired me. Could I make my own sausage? I don’t have a sausage making attachment for my KitchenAid Stand Mixer, but I know that sausage can sometimes be served as a patty. So, off to my cookbook collection I went.
Of course, I first went to my Paleo cookbooks. I thought that a sausage patty could be considered Paleo – I mean, a sausage patty is just meat. I was fortunate that within a couple of minutes, I found the basis for the recipe that I am sharing with you today.
This week while grocery shopping, I saw a new salad dressing; an avocado dressing with lime and jalapeño. As I reached to grab the bottle and put it in my cart I thought, wait, I can likely make this at home. So instead, I went to the produce section and grabbed a fresh avocado and jalapeño pepper.
I wanted to make a salad that would compliment this flavour combination, so I went to my spice cupboard and pulled out a selection of spices. I thought that a spiced chicken breast served on top of mixed greens and topped with an avocado dressing would be delicious.
When Jamie first shared this recipe with me, I was curious how it could be classed as Paleo when it is called stuffing. Isn’t most traditional stuffing made with bread, bread and more bread? However, once I read over the ingredients and tasted the finished product, I realized that you don’t need to have bread to make a perfect ‘stuffing’. Some sweet potatoes, sausage, apples and spices are all you need!
Ruby Reduction 