Home made Big mac!

Want the McDonalds taste you know and love but without the rat droppings and spit? 

Check out This website for the recipe :)

Homemade Sangria!

I <3 <3 <3 Sangria, it's so delicious! And luckily today I came across a homemade recipe :) The only difference I would add to this recipe? Blueberries!

You can get this recipe  Here!

A non-alcholic alternative would be using cranberry juice instead of red wine.

No Regrets - Banana Nut Pancakes

mmm panacakes... oops, I  meant pancakes :)
Don't we all just love yummy yummy warm pancakes with butter and syrup? I do.. But I always get so full when eating them and immediately regret it.

Well here is our alternative! A *healthier* and suprisingly tastier version of the breakfast we.. REALLY DO LOVE. 

You can get this recipe Here ;)

Sweet potatoe veggie patty burgers :)

Looking for an amazingly healthier version of a hamburger? I know I love my big macs, but eating delicious food is nothing compared to the feeling of being healthy :) 

You can access this recipe Here :)

Cinnamon Toast Crunch Cupcakes ;)

These look delicious :) Especially since it's morning and Cinnamon Toast Crunch are my favorite cereal :) 

You can access to the recipe here ;)

Roasted Parmesan Green Beans!

Roasted Parmesan Green Beans

One thing I'm constantly searching for when I browse recipes are ways to make your sides with dinner a lot yummier then they usually are. I tend to just steam everything, but maybe this recipe will make beans delicious!

Ingredients:

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• 1/4 tsp garlic powder
• 1 1/2 tbsp shredded parmesan

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.

Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Source; http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html

Homemade Orange Julius!

Homemade Orange Julius

mmm nothing beats a kick ass drink to replace snacking in between meals, try this recipe out you wont be disappointed!

Orange Julius Copycat

• 6 ounces orange juice concentrate (just scoop it right out of the freezer can, then put the rest back in the fridge for later)
• 4 cups milk (my kids love whole milk in this recipe the best)
• 1 teaspoon vanilla
• 1/4 cup sugar
• 1 1/2 cups ice

Place all ingredients in your blender.  Blend until frothy.  Serve immediately and enjoy!

Source; http://blogs.babble.com/family-kitchen/2011/03/15/orange-julius-this-frothy-frosty-copycat-tastes-just-like-the-original/

Dijon Chicken Club Sandwiches!

Dijon Chicken Club Sandwiches

And for lunch? These delicious sandwiches are melt in your mouth heaven!

For the sandwich;

• 4 slices whole wheat bread
• 2 slices smoked mozzarella cheese
• 4 slices bacon
• 2 pieces of Dijon chicken (See below)
• 2 tsp Dijon mustard

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium. Thinly slice chicken breasts against the grain. Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet. Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown

For the Dijon Chicken Marinade;

• 1/3 cup Dijon mustard
• 2 T apple cider vinegar
• 2 T honey
• 1T lemon juice
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1/2 tsp salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

Source; http://homeiswheretheholmansare.blogspot.com/2010/04/dijon-chicken-club-sandwiches.html

Good Morning! Healthy Breakfast Sandwich!

Healthy Morning Sandwich

Good morning :) it's a beautiful sunny morning here in Ontario Canada and I'm craving a breakfast sandwich!.. Well. Not just any breakfast sandwich, a Tim Hortons breakfast sandwich. But unfortunately I had one of those yesterday and they are just too fattening! So I did some research and looked around and found this healthy version of the delicious fast food breakfast delight! Enjoy :)

Healthy Breakfast Sandwich

Adapted from So Easy by Ellie Krieger

Makes 4 sandwiches

• olive oil
• 4 whole eggs plus 4 egg whites
• 1/4 cup minced chives
• 1/4 cup chopped parsley
• 1/4 cup sharp cheddar cheese, shredded
• 4 whole-wheat English muffins
• 4 slices Canadian bacon
• 1 large beefsteak tomato, cut into slices (I ate my tomato slice on the side)

1. Crack eggs and egg whites into a bowl and whisk. Add chives, parsley, and cheese and stir to incorporate. 
2. Lightly coat skillet with olive oil. Ladle 1/4 egg mixture into skillet and cook, omelet style, until eggs are cooked through, about 1 to 2 minutes per side. Slide omelet onto a plate and repeat with remaining eggs; cover with foil to keep warm. 
3. In same skillet, heat Canadian bacon until warm, about 1 to 2 minutes per side. Toast English muffin. 
4. Fold omelet in to fit English muffin, then place omelet on 1 muffin half. Top with a bacon slice, then tomato, then top with other muffin half. Eat with a tall glass of fresh juice.

Lasagna Soup

Lasagna Soup

For the soup;

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

For the cheese;

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper
• 2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

Source recipe from; http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

French Toasted Egg-In-A-Hole

French Toasted Egg-In-A-Hole

French Toasted Egg-In-A-Hole

• 1 + 2 eggs
• 1/4 cup milk (full fat or low fat are fine, not skim)
• 2 slices of your favorite bread
• A couple of generous pats of butter

- Whisk 1 egg and the milk until fully incorporated.  Place the mixture in a shallow bowl.

- Cut out a circle in the middle of a slice of bread with a 2.5 inch cookie cutter.  Repeat with the other slice of bread.

- Place the bread (slices and the small circle cut-outs) in the milk egg mixture.  Soak one side and then the other, for about half a minute on each side (not too long or it will get soggy!).

- While your bread is soaking, melt a pat of butter in a non-stick skillet.  When the foam has subsided add the bread.  Cook until toasted and bronze on one side – flip to cook the other side.  Right after flipping the bread over; pour one egg into the hole.  Let this cook until the bread is golden brown and the underside of the egg whites are set enough to flip.  Flip carefully to cook the top of the egg to your liking – I like the white to be just set and the yolk to still be runny.  This happens in a matter of seconds so be confident and quick – flip, pause, and remove from pan.  Repeat with the other slice.  Cook the bread circles as you would regular French toast.

- Serve immediately!

Original Recipe from: http://80breakfasts.blogspot.com/2011/11/french-toasted-egg-in-hole.html

Tilapia Gyros with Cucumber Tzatziki Sauce

Tilapia Gyros with Cucumber Tzatziki Sauce

A fishy twist to a delicious greek meal :) 

Tzatziki Sauce

• 8 oz plain yogurt
• 1/3 c diced cucumber
• 1 clove garlic, minced
• 1/4 tsp crushed red pepper
• 1/4 tsp salt
• pinch sugar
• 1/4 c fresh cilantro, minced

1 pound tilapia filets
Salt, pepper, Italian seasoning, and ground coriander

Combine all ingredients for the sauce in a small bowl, and allow to chill in the fridge for an hour or so. Season fish filets with spices and cook by preferred method. (I threw mine in the oven at 375 degrees for about 10-12 minutes). 
Serve fish with diced fresh tomatoes and onions, topped with tzatziki sauce, and wrap in a large washed leaf of Boston lettuce.

Original Recipe from; http://28cooks.blogspot.com/2009/08/fish-gyros-with-cucumber-tzatziki-sauce.html

Roast Balsamic Tomatoes

Roast Balsamic Tomatoes

Looking for an alternative to the everyday "can of corn" or "can of beans"? Try these out :) They are delicious and its good with almost every meal!

Ingredients
Serves 4 as a side dish

• 6 Tomatoes
• Balsamic vinegar
• 1 large or 2 small cloves of garlic
• Olive oil
• Thyme – fresh if you have it, dried if not.

The Cooking

Preheat the oven to 180C/350F. Cut the tomatoes in half horizontally (around the equator) and pop them in the roasting dish, cut side up. Slice the garlic thinly and push the slices into the tomato pulp.

Splash over some balsamic vinegar and olive oil, shake the roasting tin so they’re all covered, and then sprinkle over the thyme and some salt and pepper, just enough to get a bit on each tomato half.

Put it in the oven for about 30 minutes, keeping an eye on it to make sure it’s not browning too quickly.

Rainbow Fruit Kabobs ~ Healthy Ideas

I came across this image surfing through Pinterest and I thought I would share it as this^ is a wonderful idea for a house party, a birthday, an anniversary.. well, pretty much any occasion.

I personally look forward to making these when it gets warmer out and putting them in the freezer, its going to be delicious!

Herb Creamed Cheese Scrambled Eggs

Herb Creamed Cheese Scrambled Eggs

Another one from 101cookbooks.com, this is a tasty twist on a classic breakfast.

• 8 oz / 225 g cream cheese, room temperature
• 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
• 6 green onions, with greens, chopped
• 1/3 cup (big handful) chopped chives
• fine grain sea salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 3 eggs, well whisked
• plenty of toast, for serving

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.


Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.


Serves 2, feel free to scale up with more eggs if you have more people to feed.


Prep time: 5 min - Cook time: 5 min






Original Recipe from:  http://www.101cookbooks.com/archives/herb-cream-cheese-scrambled-eggs-recipe.html

101 Cookbooks

  There are a lot of food blogs out there, but one particular food blog has captured my sights the most. www.101cookbooks.com. It's very unique food, from different countries. This one is one of my favorites;

Chili Cheese Oven Hot Dogs

So today is a very lazy sunday, spent most of it watching Merlin with my mother and grandmother. I decided today to make something that isn't too difficult but is very very delicious.

Chili Cheese Dogs

Oven Hot Dogs

• 8 hot dogs
• 8 hot dog buns
• 1 can of chili
• 1/2 an onion, diced
• cheddar cheese
• mayonnaise
• mustard
• sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Original Recipe from: http://inthewabe.wordpress.com/2010/12/17/oven-hot-dogs/

Miniature apple pie puffs

Miniature apple pie puffs

Miniature apple pie puffs
Makes 25-30

• 2 boxes of Betty Crocker’s just-add-water pie crust dough (or four homemade pie crust dough)
• 2 tablespoons unsalted butter
• 3-4 large Granny Smith apples, peeled, cored, and chopped into ¼-inch pieces
• 2 tablespoons granulated sugar, plus extra for sprinkling
• 3 tablespoons brown sugar
• 1 ½ teaspoons cinnamon
• ¼ teaspoon salt
• Pinch of ground nutmeg
• Tiny bit of ground cloves
• Juice of one lemon
• 1 ½ tablespoons flour
• 1 egg, lightly beaten

1. Preheat oven to 425ºF.
2. Melt butter in large pan over medium heat. Add apples, sugar, cinnamon, salt, nutmeg, cloves, and lemon juice. Cook, stirring, until apples are softened to your preference, about 10 minutes.
3. Remove from heat and stir in flour. Cool.
4. Roll out pie crust and use cookie cutter or cup to cut 2-inch circles.
5. Brush egg on inside edge of  ¾ of the circumference of the circle. Lay another circle on top and press the edges together where egg is to seal, leaving an 1-inch opening at the top to fill.
6. Place a tablespoon (more or less) of apple filling into the pocket, and press pocket closed. Crimp edges with your fingers. Lay on a parchment lined baking sheet.
7. Brush tops of pie puffs with egg wash and sprinkle with sugar.
8. Bake for 25-30 minutes until golden brown.
9. Serve with warm caramel sauce.

Original Recipe from: http://snixykitchen.wordpress.com/2012/02/13/apple-pie-puffs/

Crispy Fresh Potatoes

Crispy Fresh Potatoes

Ingredients;

(portioned for 2-4 servings)

• 1 kg Fresh Potatoes 
• 3-4 Tablespoons of Olive Oil
• 1-2 Teaspoons of Mustard
• Sea Salt & Pepper to taste
• Fresh rosemary

Preparation;

Wash with a sponge brush or potatoes. Place them in a saucepan, add cold water 1 inch above the potatoes. Boil them 12 minutes, drain and cool slightly potatoes. In a bowl mix the mustard and olive oil nice mix mixture. Each potato press with your thumbs so that they crack the crust. Place them in a baking dish, sprinkle them with sea salt, fresh rosemary. Season with pepper and pour in olive oil and mustard. Bake them for 30-40 minutes in a preheated 200 degree oven. To become crisp, the last 10 minutes bake them under the grill.  

Original Recipe from; http://evatoneva.com/index.php?option=com_content&view=article&id=335:crispy-fresh-potatoes&catid=1:appetizer&Itemid=3

Caramelized Onion & Mushroom Brie Grilled Cheese

Caramelized Onion & Mushroom Brie Grilled Cheese

• 2 Slices French Bread
• Brie Cheese
• 1 Yellow Onion
• 1 Clove Garlic
• 5 Mushrooms
• 50-100ml Concentrated Beef Broth
• Thyme
• Flour
• Butter
• Salt & Pepper

Heat pan with 2-3 tablespoons of Butter over medium heat, whilst heating the pan slice your onion evenly (thinner to cook faster.  Place them in pan once butter is boiling.Stir the onions, coating them with the butter and only stirring occasionally afterwards to allow them to brown.  After a few minutes turn heat to medium low and simmer for 20 minutes.

Add in your mushrooms, garlic and more butter.  Stir everything around and add a few pinches of thyme and a generous amount of salt and pepper. Let everything cook for about five more minutes, then sprinkle a pinch or two of flour over everything and begin adding in the beef broth.

Cut two slices of bread and spread butter on both sides of each slice. Place brie cheese on one slice, then top with your onions, mushrooms and more brie! Put the sandwich together, and grill it in the same pan you used for the onions and mushrooms. 

Cook for about 3-4 minutes on each side, or until browned, then slice in half and enjoy! 




OP's Notes: I have not personally cooked this yet but I definately intend to. It looks absolutely delicious!




Original Recipe from; http://bsinthekitchen.com/Caramelized-Onion-Mushroom-Brie-Grilled-Cheese/

Bacon & Eggs in Toast Cups

Bacon & Eggs in Toast Cups

(note: Portions are based on how many you wish to make, this recipe makes 6, change it based on how  many you want to make)

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper
  
  
  1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

  2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

  3. Take bread circles and press them into the muffin pan, set aside.

  4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

  5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

  6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

  7. Remove from oven when done and pop out using a spoon, serve warm.

  
  

  
  

  Original recipe source from; http://thenoshery.com/2009/03/29/a-two-bite-breakfast/