We eat this at least once a month; and how could we not? The ingredients are always in our fridge/pantry, it’s super easy and incredibly tasty. This recipe is even husband approved. Simply add rice and broccoli as sides and dinner is DONE! I am not sure where this recipe came from, but thank you to the genius who created it!!
4 chicken breasts (skinless) 1/2 cup Kraft Bacon Ranch Dressing 1/2 cup Liberte Plain Greek Yogurt 1/2 cup Frank’s Red Hot Sauce 1/3 cup breadcrumbs 3/4 cup cheddar cheese (shredded)
Directions
1. Spray a casserole dish with PAM and place the chicken in the dish. 2. In a medium bowl mix the dressing, yogurt and hot sauce together. 3. Pour over the chicken. 4. In a separate bowl mix the breadcrumbs and cheese together. 5. Sprinkle over the chicken. 6. Bake for 35-40 minutes at 375F.
Although this sandwich was invented in the mid 1960’s and made a major resurgence in 2020; I have ALWAYS been a fan –I grew up on tuna melts! Some people like to jazz it up with bacon, tomato and even avocado, but I am a purist!
1. Drain the tuna; then flake the fish into a bowl with a fork. 2. Add the Miracle Whip, onion and pickles and mix well. 3. “Butter” one side of the bread and place it margarine side down on a sheet pan; then top with half of the tuna mixture, spread/pack the mixture evenly. 4. Put half the shredded cheese on top of the tuna mixture. 5. Top with another slice of bread and “butter” the top. 6. Repeat steps 3-5. 7. Bake for 6 minutes at 400F
1 Tbsp Olive Oil 1 Onion 1 Red Pepper 5 Cloves of Garlic 1 tsp Paprika 1 tsp Cumin 1/2 tsp Chili Powder 2 cans (14 oz) Aylmer Diced Tomatoes (do not drain!) Salt Pepper 5 Eggs Parsley (fresh or dried)
Directions
1. Dice the onion, red pepper; saute them in the olive oil until softened. 2. Mince the garlic; add it and the spices (paprika, cumin & chili powder) to the pan. Heat for another minute or two. 3. Add the tomatoes, a sprinkle of salt and pepper; then simmer to break down the tomatoes. 4. With a large spoon, create wells in the sauce. 5. Crack an egg into each well. 6. Cover the pan and continue to cook for another 7 minutes. 7. Uncover and sprinkle with parsley.
We all thought that 2021 was going to be better than 2020 –it just had to be. I endeavoured to find the good among all the bad, the calm among the chaos, the happiness among the devastation. Today, as we put 2021 to bed and prepare to wake up to; and welcome 2022, I wanted to share my highlight reel (so to speak) with you.
January 2021 I enjoy ice fishing; however, the frigid temperatures really make it tough to want to leave my cozy home and reading spot by the fire. But, I braved the wintery conditions and landed quite a few chunky Whitefish.
February 2021 Teachers’ Convention; although it was online –I spent a wonderful few days in the city with an incredible friend and colleague soaking up sage teacher advice, strategies and knowledge from educational gurus and a plethora of inspiring presenters, while staying in the lap of luxury.
March 2021 After FOUR months of being kept apart by work and the pandemic; I was able to reunite with my best friend for the ultimate girls’ weekend. Complete with margaritas and movies, breakfast at Pip, a trip down memory lane (walking around the very campus were we became best friends) and of course you guessed it… charcuterie.
April 2021 At this point in time, school was getting pretty tense –numbers were rising province wide; we were all tired and stressed, the kids were getting sick and we were faced with shutting down in the face of personnel shortages. The sweetest standout moment was when my husband came home with “JUST BECAUSE” flowers. I remember the moment vividly.
May 2021 I turned 35! And my husband gave into my obsession with bird watching and built me the ultimate bird condo.
June 2021 5 years of wedded bliss!
July 2021 & August 2021 My summertime freedom/fun was cut VERY short after I fell and broke my ankle –I had to have emergency surgery to have a plate and five screws put in. This is a bittersweet highlight because although it was painful and scary, I got to spend a lot of quality time with my AMAZING family. I don’t think there is anything more special and more important in life than family. Another highlight: THE OLYMPICS!
September 2021 Return to normalcy! We went back to in-person teaching (at first without masks… but that quickly changed) AND I ditched my crutches, my aircast boot and started walking on my own and driving!
October 2021 Fancy AF weekend with my best friend complete with charcuterie, shopping and a six course tasting menu at Butternut Tree. Also, discovered two new wines from Sperling Vineyards (Speritz Pet Nat & Ruby Pet Nat)
November 2021 Midterm break –a well deserved rest after many crises and report cards. A week to myself to focus on self-care. Reading, movie watching, sleeping-in, catching up on much neglected chores (which caused me great anxiety), sipping on wine, and spending time with equally exhausted teacher friends.
December 2021 A return to ‘normal’ Christmas –all the family; feasting, exchanging gifts and simply just appreciating that we were all together once again.
Anyone who knows me, knows that I LOVE the Food Network and I have spent countless hours watching it; I usually have it on in the background while I’m cooking, cleaning, marking, writing at home. My favourite program this time of the year is the Christmas Cookie Challenge. I am so blown away by the bakers’ talent and skill when it comes to decorating cookies. I decided to learn –the jury is still out on my level of mastery, however, I did find some super great tutorials.
One of the first desserts I ever made by myself for my family was a Tomato Soup Cake; the recipe card was tattered and stained, having been the the box since, what I am assuming was the 1950’s. Looking at the handwriting brings back so many found memories of my grandma. It is a recipe I make in the fall and when I am feeling nostalgic.
1/4 cup margarine 1 cup white sugar 2 eggs 1 1/2 cups AP flour 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1 tsp ground cloves 1 can Campbell’s Tomato Soup
Frosting: I like to use pre-made Betty Crocker frosting; either the cream cheese or creamy white varieties. But to be honest, this cake is AMAZING without it as well.
Directions
1. Grease a 9 X 13 cake pan. 2. Cream the margarine, sugar and eggs together. 3. Add in the dry ingredients; mix well. 4. Add in the tomato soup; mix well. 5. Pour batter into the cake pan and bake and 350F for 30 minutes. 6. If frosting this cake; wait until cake is fully cooled.
**Variation of this recipe: You can add raisins and/or walnuts (1/2 cup each); add them to the batter after mixing in the soup**
It has been a while since I did a a post dedicated to delicious drinks. I usually get together with the girls during ‘midterm break’ and figured that it would be the perfect time to sip on these.
Apple Cider Mimosa Mimosas are a must as breakfast and brunch for our crew; this fall twist on it is GENIUS! It’s fancy and cozy at the same time, which seems absurd but you have to try this!
Pomegranate Gin I love this cocktail because its refreshing; can also double for a festive drink at Christmas and well… gin is my favourite; if a drink has gin in it, I’ll try it! Surprisingly, I really enjoyed the thyme in it.
Autumn Harvest Sangria We often enjoy sangria in the summer, so being able to sip it year round makes this recipe a favourite. It is a great recipe for entertaining family, friends and coworkers because of the ability to make LARGE batches without compromising taste.
Cranberry Moscow Mule I was first attracted to Moscow Mules because of the copper mugs; I know that sounds silly, but it is the truth. However, I stayed for the Ginger Beer. The tartness from the cranberries is delicious. This also is a go to drink at Christmas for me.
Mulled Wine For the traditionalists out there, this is for you. It is super easy to make and really comforting on a chilly fall evening.
I spent the morning putting in a grocery order for my husband to pick up for me since I am still laid up from my accident and surgery. As I perused the aisles via my keyboard, I noticed I was adding a lot of “boxed” items to my cart and from that mundane experience comes this post… the fourth in my series of: the best boxed items.
Best Boxed Pancake/Waffle Mix
First Place Krusteaz Buttermilk Pancake Mix
Second Place Aunt Jemima Complete Original Pancake & Waffle Mix
Third Place WTF Stacked! Pancake + Waffle Mix
Fourth Place Flourish Protein Pancake & Waffle Mix (Vanilla)
Fifth Place Great Value Chocolate Chip Pancake Mix
*Based on flavour, texture, ease of preparation, success & cost *Consult labels for nutrition information and dietary concerns
Last year, COVID-19 ruined the holidays for many of us; we couldn’t gather with our loved ones. This year we are finally able to gather. We host the major holiday feasts at our home; but all the prep work, cooking, serving and cleaning takes my attention and time away from my family. I have been using the following hacks to survive. So this Thanksgiving, give these a try so you too, can spend more time with your loved ones.
Having a solid plan is the KEY to it all! –Menu, grocery lists, duties/roles, timings, etc
Simplify the Sweets –I choose desserts that are less time consuming to make –I make my cookies ahead of time (sometimes a month in advance) and freeze them; I take them out the night before –Depending on how many pies I need to make I will buy Tenderflake crust and then make the filling –Don’t be afraid to use boxed cake mixes and frostings –Bake a couple days before your gathering
Make it a Family Affair (Truly) –As my nieces and nephews get older and their love of cooking and baking increases; I have delegated to them to bring something whether a dip, a side dish, salad or treat. They have LOVED being more involved in our family dinners; not to mention they are talented little chefs.
Setting the Table –This is a perfect job for a little helper –I always set up my table the night before –I only EVER use dishwasher safe plates, cutlery, serving tools, pots/pans; so they go straight into the dishwasher. No fuss, no fuss. –If we are having multiple meals throughout our festivities; the second the dishwasher is done I set the table directly from it so, with the exemption of a few items, everything goes right back on to the table
Mise En Place –I do this in the few days leading up to the feast or the night before; then on the day all I have to do is just mix everything together and cook
. Side Dish Time Saving –Some side dishes like a Wife Saver, Pierogi Casserole, Broccoli Salad, etc can be made the night before and warmed up the day of
Use It All –Choose a menu in which you use a variety of your appliances! You can have your slow cooker, oven, stove top, microwave, electric roaster going! It cuts down on having to get up at the crack of dawn to start cooking if you are only using the oven. You can cook multiple things at once. At first I found this a bit overwhelming but the amount of time I had left over was awesome.
Bags over Containers –I have the luxury of having two fridges and a plethora of coolers so space is NOT an issue for me to do a lot of prep ahead of time. But if you don’t have this luxury; use Ziploc bags to hold your mise en place or left overs rather than bulky containers
Beverages –Use a cooler instead of your fridge if space is an issue
Family Buffet –Have your family serve themselves; this means YOU don’t have to do it –It also saves space at your dinner table.
A warm lasagna on a chilly fall day is very yummy! This version adds a bit of Tex Mex kick!
Ingredients
1 can Campbell’s Cream of Chicken Soup Low Sodium 1 can Campbell’s Cream of Mushroom Soup Fat Free 1 14 oz can of Aylmer Accents Chili Seasoning Diced Stewed Tomatoes 1 pinch of salt 1.5 cups of Campbell’s Chicken Broth No Salt Added 1 box of Catelli Express Lasagne Oven Ready Noodles 1 rotisserie chicken 2 bell peppers 1 onion 1 Tbsp Old El Paso Jalapenos 3 cups Cracker Barrel Tex Mex Cheese Shreds, divided into thirds
Directions
1. Mix the cream soups and diced tomatoes together in a large bowl 2. To the mixture add the salt and chicken broth and stir 3. Grease a 9 X 13 baking dish with margarine and line with lasagna noodles 4. Shred the rotisserie chicken 5. Dice the bell peppers, onion and jalapenos and mix them together in a bowl 6. On top of the noodles, layer approximately half the chicken and half of the onion, bell peppers and jalapeno mixture 7. Sprinkle 1 cup of the cheese on top 8. Pour half of the soup/diced tomato mixture on top 9. Place another layer of noodles 10. Place another layer of chicken 11. Place another layer of the peppers/onions/jalapeno mixture 12. Place another layer of cheese (1 cup) 13. Pour the remainder of the soup/tomato mixture over it 14. Top with the last of the cheese (1 cup) 15. Cover with foil and back for 40 minutes at 350 16. Uncover and continue to bake at 350 for another 10-15 minutes (until the cheese is bubbling and lightly browning)
