The parts that I love about apple crisp are: it is an amazing dessert idea, it is the easiest to make, and it is great for breakfast the next day. Haha guiltyyyy. Apple crisp, aside from pumpkin pie, is my favourite; especially this recipe. This is the ultimate apple crisp recipe; grandmas recipe. “Theeeee” cook in the family and she taught me so much while growing up, so many recipes and ways of doing things, not only in the kitchen but just in life. This recipe is definitely one little gem I’ll never forget.
4 cups of apples, peeled, chopped, and cored
1/3 cup of sugar
1 tablespoon of flour
1 teaspoon cinnamon
1/2 teaspoon of salt
3/4 cup of oatmeal flakes
3/4 cup of brown sugar
1/4 cup of melted butter
1/4 teaspoon of baking soda
Combine sugar, salt, cinnamon, and flour. Sprinkle over apples.
Put apples in bottom of greased baking dish
Combine oatmeal, brown sugar and soda
Add melted butter and rub into oatmeal mixture to make crumbs
Place crumbs on top of apples, patting them down evenly
Bake at 375 for approximately 40 minutes
I love salad. Not garden salad but creative salads. Different seasonal vegetables, nuts, cheese, whatever floats your boat but annnything different from lettuce, tomatoes, and cucumbers ahah.
I came up with this quick the other day when we needed a quick meal that also gave leftovers for the next day!
Chicken breasts (depending on how many people you’re cooking for)
Cranberries (dried or not)
Multigrain rustic baguette
Preheat the oven to 375 and put chicken breasts in parchment paper and season with your favourite seasoning. I used a simple garlic powder, salt, pepper, and rosemary.
Individually make salads. Combine spinach, green onion, cranberries, sunflower seeds, blue cheese crumbled.
Drizzle with EVOO and balsamic glaze
Serve with chicken and toasted multigrain bread
Applesauce is really great to have in the house for so many different reasons. I use applesauce in my baking, with different pork recipes, or just on its own. Homemade applesauce, without the added sugar and preservatives, is even better! So my grandparents have lived in the same house for 53 years, it’s the best place for everything: grandmas cooking, having fun, building amazing memories, remembering amazing memories. That house is the heart of our family. This house shares space with an incredible apple tree which provides us with Sunset apples! So this year, my grandma gave me a massive bag of apples. So with that, you have the privilege of some awesome apple recipes in the near future and I have the privilege of making them! With this in mind, my first recipe: the applesauce. The foundation of apple recipes.
5 lbs of apples
3 cups of water
( I don’t add sugar, I do afterwards, depending on the recipe)
Peel, core and roughly chop the apples.
Put all the apples in a pot, add the water, cook on medium heat, covered. Stir once in awhile and do this until the apples are mush. Using a hand-blender, blend apples.
Sterilize your jars and heat your lids in boiling water. Add applesauce to your jars when hot and make sure to not get any on the rim of the jars. Put on your lids. Wait for them to cool to make sure they seal.
I don’t know if I’m stereotypical or just a total product of my environment but I LOVE MAPLE SYRUP. In the spring there’s the Maple Syrup Festival and in the fall there is the chilly weather which calls for maple syrup in our lattes and on our breakfast. To make it just a little healthy, I made it dairy-free; you can’t even tell the difference. Try it and I promise, you’ll enjoy it.
1/3 cup of coffee
1/2 cup of almond milk, or regular
1 tbsp of maple syrup
Put your milk a pot and heat, stop before it is boil. Use a hand blender and blend the milk until it froths.
While you do this, make your coffee.
Put your coffee in a mug, add in your maple syrup, and top with your milk. Allowing the froth to be the last thing that goes in your mug.
You can add in some cinnamon or nutmeg as well if you’d like!
Growing up in the largest Oktoberfest city, outside of Germany, was awesome. The family-time, the endless flow of beer, music, outfits, parades, long nights of dancing in arenas and halls, and last but not least… the food. All of these things make up an amazing two weeks in Kitchener-Waterloo. Not to mention… through this all… Thanksgiving graces us with it’s b-eau-t-i-ful face. You literally cannot go wrong if you decide to visit K-W this time of year and I suggest to anyone… go. Try it and have a blast. Because you will!
So because I was able to be apart of this amazing celebration while growing up, one of the first ingredients that come to mind this time of year is …. Oktoberfest Mustard. I could eat spoonfuls of this stuff; sweet and tangy and goes with everything. So to celebrate this amazing invention, I came up with a great appetizer or snack idea for your Oktoberfest party or Thanksgiving!
Rustic baguette – I used a spelt sourdough baguette
Shaved yellow onion
Sage white cheddar cheese
Slice the baguette and put the pieces under the broiler for a few minutes.
Spread on the Oktoberfest Mustard.
Top with the onion and crumbled cheese
Chilly weather has arrived and so have the long days in the classroom! Having something in the crockpot that makes the house smell like heaven for when you get home, make those long days much more enjoyable when you get home! The best parts about these types of recipes are how easy it is to make them, the lack of mess, the leftovers, and the deliciousness! You could use this add burrito filling if you wanted, I skipped the tortilla bread, added some cheese and green onions and had it like a bowl of chili!
15 oz can of black beans
15 oz can of diced tomatoes
2 boneless, skinless chicken breasts
1 1/2 cups of chicken broth
1/3 onion chopped
2 minced garlic cloves
1 cup of corn
2 tsp of chili powder, paprika, cayenne pepper, oregano
Shredded Jalapeño Cheddar Cheese
Cooked Rice (depending on the amount of people)
Get out the crockpot!
Add in the beans, tomatoes, chicken breasts, chicken broth, onion, garlic, and spices
Cook on low for 5 hours
Add in the corn and cook on high while you cook your rice.
In bowls, add the crockpot mix and rice to each and mix together.
Serve with cheese and fresh green onions on top.
These are awesome… and so refreshing!
One part lime vodka
One part grenadine
Add the grenadine last!
The time is here!! I feel like it is now official. Autumn food; warm, hardy meals. As my favourite time of year, the ideas just flow when it comes to food, recipes, ideas, and dinner parties; it all just comes together this time of year! People, I find, have more time to get together and we cannot forget… fall fair season!! Festival food. Greasy, unhealthy, amazing fall fair food. Haha. Ok. So. Count on some great recipes and ideas to come with this little positive rant in mind!
Now lets talk about a fabulous one-pot meal ladies and gents!
Butternut squash chopped
1/3 onion chopped
2 carrots chopped
2 boneless, skinless chicken breasts
2 cloves of garlic minced
3 large potatoes
1/4 cup of chicken broth
2 tsp of butter
Paprika, garlic powder, salt
Preheat the oven to 375F
Rub the chicken with the spice mix
In a baking dish, lay the vegetables, garlic, butter, chicken, pour the broth over the top and bake for 35 minutes or until the veg is soft and chicken breasts are cooked through.
Serve and pour juices over everything.
I find that being creative for breakfast is the hardest. Also, weekend breakfast is so hard to make as a healthy annnd delicious meal. I always love the greasy-spoon eggs, bacon, toast, and beans meal. Like really, who doesn’t! Or the French toast with mounds of Quebec maple syrup?! Ahhh my favourite! Topped with warm peaches and homemade whipped cream. Yes please!
However, if I ate that way all the time, well, you could expect a blog about my health issues and not my food. So I love this option. Less on the carbs, stuffed with vegetables, eggs… yaaa and bacon. Gotta have some bacon.
1 whole wheat wrap
1 egg cooked
2 slices of cooked bacon
Hot sauce, ketchup, or Dijon mustard
Add all ingredients into a wrap, fold, and enjoy!
Sometimes I feel like all you can do with a potato is roast, bake, or mash it. So I do this over and over again. So this time, I decided to do things a little differently this time! This recipe actually didn’t take too long, which surprised me, because of all the steps involved! It can take longer if you do bake the potatoes first, if you have a microwave, it can be a lot faster for those weekdays where dinner needs to be now. This recipe can be used for leftovers, it can also be used for freezing and re-heating for those ahead-of-time meals. I served this potato recipe with steak and corn… a fabulous BBQ dinner… but… this recipe literally goes with anything. Versatility my friends!
This makes two potatoes. Just double the recipe for a family of 4
2 yellow potatoes
1/3 cup of milk
1 tbsp. of butter
Salt and pepper
1 green onion
Microwave or bake your potatoes until they are soft.
Spoon out the inside of the potatoes and put the insides in a bowl. The rest of the potato should look like little bowls.
Add your milk, butter, salt, and pepper to make mash potatoes
Preheat the oven to 375F
Put the mash back into the potato bowls. Put green onions on top and the parmesan cheese.
Bake the potatoes for 25 minutes or until the tops start to turn a nice golden brown.