This is so easy and so so good. My grandma in law made delicious marmalade and this was how we used most of it!
And this is how you make it:
Heat a skillet over med to med high heat. Spread 4 pieces of raisin bread with butter on one side only. Spread marmalade on the other side and top with sliced brie. Close sandwich with the butter side out and fry on both sides until the bread is golden brown and the brie is oozy. It’s as easy as grilled cheese.
My new favourite breakfast/snack! I either got this idea from Pinterest or from a friend (who probably found it on Pinterest). I enjoy it very much. Sweet, salty and rich!
Here’s the how to:
Slice an avocado and spread over 2 pieces of toast. Drizzle with honey and sprinkle a pinch of chili flakes and sea salt over each slice.
This was to me, mouthwatering! I had chicken leftovers and since the grapes I’ve been buying have been delicious, I put together this quick, but complex tasting recipe. I used grilled chicken breasts, but alternately you could poach the chicken breasts. I’d toss a few rosemary stems into the poaching liquid, along with a bay leaf, some black peppercorns and a good pinch of salt.
Blue cheese and rosemary are a tasty pairing. Try using them together with roasted red pepper or sun dried tomatoes, excellent for topping sandwiches or stuffing chicken. [click to continue…]
Mmmm, Ribs! My dying meal. It’s about time a blog named for ribs actually has some ribs on it and this is a fool proof, perfectly cooked, fall off the bone, hot and sticky recipe. The only thing that would make these ribs better would have been if I’d actually smoked them, but I’m telling you, the smoked black pepper and paprika go a long way. So long, I thought the recipe title deserved a little smokey in it.
I love smoked black pepper, when I first got it I almost exclusively ate foods it would compliment. It’s exceptional on all things eggs, really good on fish and of course all grilled meats. Pea soup, chili and beans all do well with a good dusting. Also, a good idea is to mix it into your ketchup. I’ve had smoked ketchup a couple of times and this sort of emulated that. Mixing pepper (a lot of it) into ketchup is something I’ve always done, mostly while eating french fries and it usually amuses the people I’m eating with. I suppose it’s a slightly weird practice, but I don’t think an adequate amount of pepper sticks to fries, so I just dump a bunch straight onto my ketchup. Then I pick up a good pepper coat each time I dip. Try it.
Anyways, back to the ribs. These really are great, the sauce has kick and the ribs are guaranteed tender. This sauce recipe will yield more than enough and it will keep in the fridge for a couple of weeks. When it comes to keeping homemade sauce I never know, so I err on the side of caution, especially if the sauce has fresh fruit or veg in it. Some forums I’ve checked have said if it contains vinegar it should keep more than a month, but you won’t have it around that long anyways now that it’s bbq season.
Enjoy! [click to continue…]
I like trying to make “take out” and I’ve been seeing a lot of easy chicken dishes like this one on Pinterest. I find most of them use ketchup, like you sometimes see in pad thai, but I don’t like that. So I came up with this dish and gave it a little more dimension using chilli garlic sauce. A staple in my fridge, I use it a lot in stir fries and marinades. I’m glad I made an inappropriate amount for two of us (meaning more than enough) because we liked it. A lot. I served it on jasmine rice with baby bok choy. [click to continue…]
Sometimes things just don’t work out. The cake part turned out great…The icing, well…I swear I followed the recipe, but right from the get go, I thought, this doesn’t seem right. It wasn’t, but it’s still chocolate, cream and cake, so we ate it!
For a week it was like summer here and that had me bbqing and making potato salad. This is a dill pickled twist on traditional mayo dressed potato salad. It was really good. I don’t even remember what it was served alongside. [click to continue…]
My friend Trina says Brussels sprouts smell like an old man’s armpit and taste even worse, but these sweet and salty, crispy lil’cabbages say otherwise. These are like a treat for me. I even like them cold straight out of the fridge.
- 1 1/2 pounds Brussels sprouts, ends and leaves trimmed, halved
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400° F. Mix the Brussels sprouts in a bowl with the olive oil, a generous pinch of salt and a few “grinds” of pepper. Pour them on a sheet pan and roast for 35 to 45 minutes, stirring them around every 15-20 min or so until brown and crisp on the outside and fork tender on the inside. You can leave them in longer if you prefer them very browned. Sprinkle with more kosher salt and serve immediately. Seems salty, but they’re tastier this way.
This was a Chatelaine recipe originally. I love the recipes in Chatelaine because they are often made with ingredients I always have on hand and usually take less than half an hour to prepare. This soup should take about 30 minutes, prep included. It tastes like it been simmering for hours though. Anytime I ask my husband what he’d like me to make for dinner, this is what he asks for. Every time. I’m not even exaggerating and I’d make Chateaubriand if he wanted. We’d have it twice a week if it were up to him. At least it’s easy as pie and is chock full of spicy sausage and rich tomato broth perfect for sopping up with crusty bread. [click to continue…]