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 🙂
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This past weekend we hosted an Easter Brunch for all of our Ottawa friends. But, not only was our brunch to celebrate Easter, it was also to celebrate our friend Laurel’s birthday.
I wasn’t quite sure what type of birthday dessert to prepare for her, so I enlisted Jeff’s help in determining the perfect dessert to serve. I gave many options, cake, *pie even an ice cream cake, but Jeff came back with cake and told me that her favourite flavours were lemon and vanilla. How incredible is that! A lemon and vanilla birthday cake, I knew that could be arranged!
I hope that everyone had a fun filled Easter weekend. When we were growing up, every big holiday get together consisted of a large turkey dinner. I am sure that it is no surprise that the turkey recipe that I am sharing with you contains bacon as a key ingredient! 🙂
Now, we didn’t always have a bacon wrapped turkey, but once I was introduced to the deliciousness of bacon and turkey, I was hooked and I never looked back. I have shared this recipe with everyone who asks me about the best way to cook a turkey. What I love about it is that you never have to baste your turkey, as the bacon provides the ongoing moisture that is necessary for a perfect turkey dinner.
With St. Patrick’s Day celebrations only a few days away (or starting today and lasting into the wee hours of Sunday night 😉 – I thought I would present you with a green soup to mark the occasion.
A lot of St. Patrick Day festivities involve heavy or fried food served with an abundance of Guinness or green beer. This recipe will offer you a healthy green alternative that you can easily work into your regular recipe rotation.
I am going to have to admit to you, that I have never made cabbage rolls before. I have enjoyed them on more than one occasion, but I have never attempted to make them myself, till now.
When we were growing up, our Mom would make cabbage rolls a couple of times a year. It was a time consuming task, but we always enjoyed the effort, as there is nothing better than homemade cabbage rolls. Over the years, I have had the frozen variety, but they just don’t compare to homemade.
This past week has been cold here in Ottawa. Real cold. That biting kind of cold that gets through your coat and multiple layers of clothing right into your bones. When it is that cold outside, all you want to eat is comfort food. Now for me, comfort food usually consists of lots of carbs; pasta and bread immediately come to mind, but in trying to eat healthier, I have decided to forgo the big bowl of spaghetti and make a stew instead.