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 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 😉
*Blog Break
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.
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.
Even though the first day of spring was over a month ago, I feel like we are still waiting for Mother Nature to wrap her head around the idea that winter is over. We have been enduring crazy temperature swings. Warm one day (no jacket, wearing short sleeves warm) and the next day we wake up to an ice storm.
In trying to keep warm weather thoughts in mind, I decided to whip up a batch of devilish eggs. Nothing says warm summer days like the tastiness of a devilled egg. Who doesn’t love devilled eggs? Little bites of egg salad in a handy edible container of egg. Egg stuffed with more egg = Awesome!
This past weekend Cherie and I attended the first ever Food Bloggers of Canada Conference. The event was presented by Canada Beef and was held at the Hockley Valley Resort. It was amazing! From Friday to Sunday, it was all about food, networking, seminars and more food. Did I mention that there was a lot of food? 🙂
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 🙂
Ruby Reduction 