Zucchini season has been among us for a while now, as I can easily see by scrolling new recipes popping up on the intraweb everywhere. Stuffed zucchini flowers, zucchini bread, succotash, etc. But, I’m not the biggest fan of zucchini. I like it alright, especially raw, dipped in a little bleu cheese dressing….mmm mmm good! […]
Zucchini Tarte Tatin with Polenta Read More »
I always find that I am trying to make creative recipes for sprucing up your everyday chicken breast. It’s the old stand by, although no longer a cheap one, at least not in my neck of the woods. It’s also diet friendly, heart healthy, blah blah blah. Well, the Husband and I took a little
Chèvre and Spinach Stuffed Chicken Breasts Read More »
After posting my new cookie recipe the other day, I figured I’d better get to perfecting it, as it’s not quite there yet. So today, while Cohen took his long afternoon nap, I got to baking. I didn’t change much, but the additions I did add have now created the perfect cookie, The Chocolate Nutter!
Chocolate Almond Cookies Read More »
I love making cake. Love it. It’s such a fun process. Baking the cake, making the filling and frosting or ganache or glaze or whatever you want! There are so many possibilities. Which is why I offered up my powers of cake baking and divine frosting whipping for my Father in law’s __st birthday. (Left
So I came to the realization that, I now have my own food blog, and a gazillion recipes of meals I’ve created, but I don’t really have any baking recipes that I’ve 100 % created myself. When I worked in restaurants, I never really had the chance to bake, as there was always a dedicated
Chocolate Almond Cookies Read More »
If ever there was an ingredient I love purely for it’s convenience, it would be this: Rotisserie chicken. Right…the ones you can buy at your grocery store that are all hot and ready to go. I don’t know about everywhere else, but here in Victoria, you can buy one of these deliciously moist, ready to
Pulled Chicken Tacos with Avocado Salsa Read More »
At the end of the week, the fridge always seems kind of sad. There are empty spaces everywhere, and most of the packages and bags are down to the last occupant. Lucky for me, there were still enough eggs to make my favourite meal swap. Breakfast for dinner. It’s been a tradition for a while