Chicken. You can cook it so many ways. It is delicious and healthy, but it is easy to fall into a routine when cooking this on a very regular basis. I came across this recipe on the Kraft website and immediately book-marked it and sent the link to my sister.
Jamie and I eat a lot of chicken (as you already know) so another recipe for our weekly repertoire is always good, but what caught my attention with this preparation was lemon. Yum, I love lemon, so I knew I had to try this one out 🙂
This post is for my good friend Jeff. When I started the blog he asked me if I would post a recipe that didn’t turn out. Well Jeff, this recipe was a bust!
Let me start off by saying that it is no reflection on the recipe itself. I just seemed to have a hard time following the instructions that were in front of me while I was preparing these Blondies
Jamie and I eat a lot of almond butter. (By a lot, I mean on average 3 – 4 cups a week!) It is so delicious and creamy, I find it irresistible. As you know, I bake a lot with peanut butter, but when it comes to our preference for eating, almond butter will always win.
I think that Friday night is the perfect pizza night! (well, actually I could likely eat pizza every day of the week, but Friday’s just seem a bit more right for pizza 🙂 )
If you have the time making your own pizza dough is pretty easy. Plus there are two obvious benefits:
I love coffee! This wasn’t always the case, and I feel that it definitely is a flavour that you start to appreciate as your tastebuds mature. I tend to lean towards flavoured coffee, which is what makes up my entire Keurig collection. In fact, my favourite coffee flavour combination is mocha (half coffee/half hot chocolate) Yummy!
You can tell that spring is in the air, as lot of my recent posts seem to be about vegetables. Spring means that the Farmer’s Market will soon be open – Yeah!
When I think of eating a mix of vegetables at dinner, my mind immediately goes to a stir fry. One afternoon I decided to look for a different way to bring a variety of vegetables to the dinner table, in a non-stir fry format. I pulled out some of my cookbooks and started looking at side dish recipes. Nothing was jumping off the page and grabbing my attention.
I have mentioned on previous occasions that we eat a lot of vegetables. Quite often we take raw veggies in our lunch, but by the weekend, the thought of eating another piece of cauliflower or broccoli is not that appealing. (*Note – The exception to this statement is the awesomeness of Cauliflower Pizza) 🙂
Since we are overly familiar with the cauliflower pizza, I wanted to figure out another way to incorporate vegetables into our weekend fare. As I was sitting on the couch, scouring through cookbooks and cooking magazines, it came to me! It was like an epiphany struck me through the open blinds of the living room window. Cauliflower Broccoli Balls! This was going to be amazing.
I was standing at a supermarket check-out when a Canadian Living magazine featuring Slow Cooker recipes caught my eye. As I picked up the magazine and started flipping through it, a Butter Chicken Recipe peaked my interest. Then the dilemma set in; do I need to purchase another cooking magazine, or do I try to find a similar recipe on-line? My pocketbook won the internal debate, and when I arrived home, I started searching for a Slow Cooker Butter Chicken recipe on the internet.
This weekend, the world celebrates Saint Patrick’s Day. In honour of this world-wide event, I thought a *pp was in order. (*pp = potato post)
I have never really thought of eating beets. I normally pass by them in the grocery store. However, one night when I was out for dinner at The Keg, my side seasonal vegetable was roasted beets.
Ruby Reduction 