I’ve hosted Christmas dinner a few times now and love it every time! But when I tell people I am hosting, I hear groans and “Oh sorry to hear that!”, like I’ve caught some incurable plague or something. It turns out, not everyone loves entertaining and cooking, and some actually find it frightening to be responsible for cooking Christmas dinner! If you are reading this and nodding your head yes, then keep reading! This post is packed full of ideas…
It’s September now, and that, for some, is a sign of summer’s end. I know that for me, I am starting to think about putting away the patio chairs and mowing the grass once or twice more before the snow comes. Also my closet is starting to shift from capris and light t-shirts, to long sleeves, pants and back into boots. But summer isn’t completely over yet and that’s why I am pushing out one more summer recipe; one being this awesome lime basil…
Not everything you make with rhubarb has to be sweet, such as in a rhubarb barbecue sauce like this. This rhubarb fig ginger marmalade I have created is sweet, but not the dessert type of sweet. It goes great on grilled pork or chicken, but I like it best with goat cheese on a crostini. It’s very simple to make and you can preserve it in mason jars to keep it on your shelf for a long time.
June is the month that kicks off summer and what better way to welcome the warm months ahead but with an orange cardamom chocolate no churn ice cream! If you are a food blogger or a person who follows a lot of food blogs, this won’t be your first no churn ice cream recipe that you’ve come across. It’s kind of all the rage right now and I just couldn’t help myself from jumping on the no churn ice cream bandwagon!…
My husband and I love making our own spice blends and rubs, and lately we have been hooked on our homemade fajita spice blend; using it on fish, chicken, pork and beef! Sometimes…. we don’t even make fajitas with it!! It’s incredibly easy to make in a flash and adds so much flavour that I guarantee you will wonder why you ever purchased the processed blends from the store! You can make your fajita spice blend, seal it in an air tight container and store…
It’s May long weekend here in Canada and I am sitting in my tent trailer camping as I write this. Not my usual camping, I have to admit. I am in a site that has power, water and sewer. None of these services I need. We bring our own power and water and the forest provides us with a latrine or we build a latrine. But it’s May long and we went out without a reservation, so the only site…
Cinco de Mayo is coming up and I will have two recipes for you to help celebrate. I cook and eat Mexican all year round because it is one of my favourite cuisines. I even have a huge cookbook called Mexico that I often look for inspiration. To start my mini-Mexico series of two posts, I bring to you homemade red enchilada sauce. It is way better than anything you can buy in a can and is not hard at…
Spring is near and that means a whole lot more outdoor cooking for us! We pulled out the smoker on the weekend and made a smoked beef brisket that was incredible. Smoking meat is an event that cannot be done in just a few hours. It takes planning and time so if you are interested in creating this recipe, make sure you plan a couple days ahead and start one night before you smoke. All the time and planning is worth it…