For my second part of my Canadian Tire Kitchen Crew Mission I decided to show what can be done with dinner in less than 20 minutes of prep. Yes, it is possible to make a most fabulous dinner with such little prep time and I didn’t have to use a slow cooker either. Most people […]
Kitchen Crew Mission #1 Part Two – Roasted Chicken Read More »
Simplicity. Something we all strive for in life, but how does one achieve it? One can downsize, simplify… all well and good, but what does that really do? Won’t you just get right back in to accumulating and complicating things? I want life to be like it used to be, before everything got all complicated
Simple Roasted Potatoes Read More »
Today is one week until Christmas Eve! Can you believe it? It happened so fast this year, what with this being the first year our son will be conscious enough to understand about Santa and being generous and all that jazz. We’ve had so much fun setting up his gifts and talking about baking and leaving cookies out for
Garlic Braised Bok Choy Read More »
First things first, a giveaway! CSN Stores has been nice enough to offer me a chance to host a giveaway worth $80 of credit towards anything in any of their 200 stores and I’m very excited to be giving it away to you, my loyal readers! I don’t have a say in what you buy
Heirloom Tomato & Polenta Tart and a Giveaway! Read More »
I’m a big fan of finger food. I like getting right in there, using my hands to eat. Don’t get me wrong, I enjoy the use of utensils, and contrary to a recent episode of Jamie Oliver’s Food Revolution, my child (2 years old) does and will learn to use forks, knives and spoons (and
Skirt steak, sometimes confused with hanger steak and flank steak. Let’s clarify, shall we? Skirt, flank and hanger all come from the same general area of the cow, the lower rib region. There are four main cuts that come from this area: Brisket, skirt, flank and hanger (there is also the short ribs cut from
Skirt Steak Fajitas Read More »
Side dishes. The forgotten ugly step-sister of your main entrée feature and for the most part, a quickly thrown together afterthought to round out the meal. In my youth, during the barren winter months, this would be a variation on a frozen vegetable theme. French cut beans, corn niblets, peas; zap it for 2 minutes,
Rosemary Roasted Beets Read More »
Welcome to a new and improved, more stream lined version of Guilty Kitchen. I’ve taken away some of the clutter on the sidebars and added a navigation bar at the top of the page to make finding everything you need just a little bit easier. If you are one of the many people who use
Stuffed Portobello Mushrooms Read More »
I know I’ve been gushing recently about the amazing quality and quantity of local food available to me on this wonderful island paradise, but I’m not finished yet. Last week my Mother, Alexis, a seasoned salmon fishing guide (now retired) and avid outdoorsy type (fair weather only thank you, unless money is involved), went on
End of Summer Salmon BBQ and Miso Oysters Read More »
This salad has it’s history. If you are keen on knowing it, you will have to look elsewhere. Like the great Caeser salad, Waldorf salad, Panzanella salad and others like them, what once may have been an original masterpiece, has, over the years, become something more of a personal masterpiece for anyone making it. Some