Chicken Cheese and Broccoli Pasta Casserole

This is a make ahead and leftover recipe for during those hectic weeks! So delicious for company, for the kids, or a fabulous comfort meal! Broccoli is in season! Enjoy it!

Ingredients:
100g of sharp cheddar
1 cup of milk
2 tbsp. of butter
2 minced garlic cloves
salt and pepper
1/4 cup of flour
Head of broccoli chopped
1/2 chopped yellow onion
2 chicken breasts chopped and cooked (boiled)
Penne noodles cooked

Method:

Preheat the oven to 375F

Put the butter and garlic in a saucepan and melt/heat the garlic. Add the flour and mix. Add the milk and mix. Cook to a simmer. Add in the cheese and cook.

Put the broccoli, onion, and cooked chicken in a baking dish. Pour the sauce over it all and bake for 15 minutes

While this is happening, cook your noodles.

Mix and Serve!

Done! Enjoy!

Grapefruit Infused Gin

Before summer ends!! Make up a batch and have it for the winter!!
This fabulous treat is great on ice, with club soda, or add a little simple syrup to it!!

I took a 750mL of Bombay Sapphire Gin and put it in a large mason jar.
From there, I cut up 3 grapefruits, juiced them into the gin, and put the full rinds into the jar as well.
I then put the jar in a dark cool place for 1 month.
After that, I strained the mix and put it back into a clean mason jar!

Done! Enjoy!

How to Make Life Easy with Snacks For and After School!

School starts next week already and that means back to routine, hustle and bustle, and finding easy ways to feed your kids during lunch and snack times!

I have come up with some easy snack ideas for school and after school!

Check out the “How To” section of my website to find 14 recipes and ideas!

The Sweet Cauliflower Side

Cauliflower and corn are in season right now which makes this side, the best kind of side. I had it with a steak and because cauliflower is so hardy, I held out on the starch! The corn is sweet right now so the side becomes sweet, but the beer adds a nice savoury taste to it and the sage pulls it altogether. Enjoy this as a leftover as well, add some chicken or beef to it and it comes a nice lunch!

Ingredients:
1 head of cauliflower
3 cobs of corn (cut the corn off the cobs)
2 green onions chopped
1/3 cup of beer (I used Coors, you could use chicken broth if you want)
3 springs of sage chopped
1/4 cup of grated parmesan cheese
1 tsp of butter
Salt and pepper

Method:
Preheat the oven to 375F
In a baking dish: beer, cauliflower, and sage. Cover and put in the oven.
Cook for 10 minutes
Pull out and put in the corn, green onions, and over that, put the cheese, butter and then season with salt and pepper.
Bake uncovered for another 10 minutes.

Done! Enjoy!

Dream Dates

When in a rush, on the go, have a sweet tooth, or just want a snack, these little bites of perfection satisfy your hunger and taste like a candy bar!

I woke up this morning with a million things in my head to have done this morning. Of course, with those plans in my head, my stomach was telling me to do something else. I was starving!! However, if I had made more than a few minutes of time available to cook… this blog would be a lot fancier this morning and my plans would be on the backburner. So I came up with these! I had two and it totally satisfied my stomach’s temper-tantrum.

Ingredients:
Two Medjool Dates
2 tsp of all-natural peanut butter
1 tsp of Greek yogurt
Shredded coconut

Method:
Cut a slit into both dates and remove the pits.
Add your peanut butter to each, top it with your Greek yogurt and coconut!

Done! Enjoy!

Veal Stew and Mash

Lately, you’d think it really was autumn in this house. Giving you guys some ideas for the back to school, quick meals which can be frozen or premade the night before is one reason I’m here. This is definitely at the top in the premade meal category, especially for those chilly autumn or winter evenings after the kids need some warming up from outside! I love this recipe because of it’s flexibility. Veal can have a nice bite to it and if the kids aren’t a fan, change the veal to beef instead. Carrots can be replaced with sweet potato or butternut squash oorrr parsnips. You can add more vegetables, like peas. It’s a very simple and versatile recipe for the whole family to enjoy. Make enough for lunch leftovers!

Ingredients:
5 veal sausages (or stewing beef)
2 cloves of garlic, minced
EVOO
3 chopped carrots
1/2 cup of red wine (or beef broth)
1 tomato or a handful of cherry tomatoes
Springs of oregano
1.5 lbs of potato (this depends on how much mash you want to make)
Milk
Butter
Chopped chives or green onion
Salt and pepper

Method:
Boil your potatoes, I leave the skin on for my mash sometimes, whichever you prefer.
Mash and add in the milk, butter, salt, pepper, and chives to make your mash potatoes
In a deep frying pan or a medium pot, add in the EVOO, garlic, meat and cover to cook.
Add in the rest of the ingredients and cover again.
Cook for approximately 25 minutes. You want everything to blend and the tomatoes to boil down. Stir regularly.
Once done, remove the oregano springs and serve over the mash potatoes.

Done! Enjoy!

Butternut Squash Soup

I have never been good at making soup. Ever. And I mean… lets make butternut squash soup… and then it’s like eating plaster… or water. With no taste or an absolute nasty taste that not even my dog would eat. But!! I did it. I conquered soup. I poured a glass of wine, curled up in my most comfy sweats and savoured every last bite of this badass recipe.

I paired this with a Malbec. I know a popular choice would be a Chardonnay but I’m really not a fan. So I tried a Malbec and it worked well with the dark, really bold flavour!

Ingredients:
1 Butternut squash peeled and cubed
1 apple peeled and chopped
1/2 yellow onion chopped
2 medium carrots peeled and chopped
1/2 thumb of ginger minced
2 garlic cloves minced
2 tsp of butter
2 springs of sage
3 cups of vegetable broth
1/3 cup of heavy cream
Pepper and salt

Methods:
In a soup pot, put in the first 7 seven ingredients and cover. Cook on medium heat and stir once in awhile. Cook until the butternut squash starts to soften.

Remove the sage springs

Add in the broth and cover again. cook until all the vegetables are very soft.

Puree the mix and put back in the pot and on heat again. Stir in the cream, salt and pepper.

Serve.

Done! Enjoy!

How to Involve Your Children in the Kitchen

Attention Parents!

Check out the ‘How To’ section of my website for “How to Involve Your Children in the Kitchen”. Great ways to make cooking fun for your kids, help them with self-esteem and learning, as well as allow yourself to teach them around the kitchen! The first step to continuing homemade cooking in your family starts here!

Enjoy!