Lemon Cream Scones

Doesn't the smell of lemons just brighten your day? I love lemons and I love scones. So of course I had to put the two together and it turned out divine.

These little babies are so delicious hot out of the oven with a glass of cold milk or you can kick it up a notch and drizzle this silky lemon glaze over top. Either way I'm pretty sure these will not disappoint.

So wash them mitts, lets get cookin'.

Lemon Cream Scones

2c flour

4tbsp sugar

2 1/2tsp baking powder

1/2tsp salt

4tbps butter

2/3c heavy cream

1/4c fresh lemon juice

zest of 4 lemons

extra sugar to sprinkle on top

Preheat oven to 425F. In a food processor or large bowl combine all dry ingredients and lemon zest.  Add in cold butter and either use a pastry cutter and cut into the dry mixture or pulse on the food processor, until the butter is in small rice size pieces. Slowly add in the cream and lemon juice and mix until it is combined evenly.  Remove from bowl or processor and shape into a long rectangle. Cut diagonally to form triangles then place on a baking sheet lined with parchment. Sprinkle with a little sugar and bake for 10-12 minutes or until the bottoms are golden brown.  Remove and enjoy or wait for them to cool slightly and drizzle with this glaze.

Lemon Glaze

1/4c lemon juice

1/2-3/4c icing sugar

Whisk together both ingredients and drizzle over warm scone. Enjoy!

Yogurt Parfait

In our family we love our yogurt parfaits.  Mostly, I will make them as a dessert but when I am industrious I will make extra and have them for breakfast.  We top them with hemp seeds and granola and all our tummies are so happy.

Lots of times in the middle layer I will just put more fruit but lately, I am loving the layer of chia seeds for extra protein. When I do this I let them sit overnight in the fridge so the seeds can soak and release all their goodness. They also get that nice chewy, gooey texture to them that I love. You can make this with any combinations of fruit and yogurt that you wish, My favorite is to use my homemade greek yogurt ( just search yogurt for the recipe) with some vanilla bean paste and honey mixed in then I layer it with chopped mangoes. Another great combo is to use coconut yogurt with pineapple and kiwi chunks and top with toasted coconut. Get creative and I know you will find a combo that you love too.

So wash them mitts, lets get cookin'.

Yogurt Parfaits

Serves 4

4c yogurt, flavor and style of your choice

2c fruit of choice, fresh or frozen

1c chia seeds

If using frozen fruit thaw in the microwave for about a minute they will still be slightly frozen but will thaw and be perfect. Chop fruit into bit size pieces and divide in half on cutting board. In four glasses or mason jars use one half of the fruit and place in the bottom of glasses then layer in about 1/2c yogurt into each.  Next, layer in 1/4c of chia seeds then again 1/2c yogurt then divide the remaining fruit for the top layer.  Cover and place in fridge overnight or at least 2 hours.  When ready to enjoy top with granola and whatever else your little heart desires.

*I mostly use frozen fruit because it is what I always have on hand and I love all the juices they have when they thaw. I also love using combinations of  2-3 fruits.

Ideas for fruit; peaches, mango, nectarines, strawberries, raspberries, bananas, blueberries. 

Caesar Salad

Slowly over the years I have stopped buying salad dressings and started making my own. My family loves caeser salad and I have tried and tried recipes for it but I always went back to our favorite bottled brand even though it contained ingredients that I do not like to feed my family like soy oil. I couldn't find a recipe that had the great creamy taste that we love.

So I threw them all out and decided to just do what I wanted and guess what?! It has become a favorite!  Throw some rotisserie chicken and avocados on it and make it a perfect summer time meal. Or for those very adventures types fry up some bacon and cut up a pineapple to top it.

So wash them mitts, lets get cookin'.

Caesar Salad Dressing

1/2c greek yogurt (if the yogurt is very tangy, as some brands are then use less. You don't want the acid to strong)
1tsp garlic, minced
1tsp anchovy paste
1/4c apple cider vinegar
3/4c parmesan cheese, grated
1/4c vegetable oil
a good dash of salt
1/4tsp pepper, freshly ground

In a blender place all ingredients except oil. Blend up until smooth and then while the blender is going slowly pour in the oil.  Serve over tossed romaine and your favorite toppings.

Basic Croutons

6 slices of day old bread
1/2tsp garlic salt
1/2tsp onion powder
several grinds of black pepper
6Tbsps olive oil

Preheat oven to 350F. Slice bread into bite size pieces and place in large bowl.  Toss in the salt, pepper, onion powder and oil. Mix well and lay out evenly on a cookie sheet. Bake in oven for about 15 minutes, stirring once. Bake just until they are golden brown.  Remove and cool then enjoy in your favorite salads

Warm Overnight Oatmeal

I could never really get on the overnight oatmeal train. If I'm going to have oatmeal I want it creamy and warm. I love to wake up and have a hot breakfast that ready when I am.

On our trip to Mexico there was so many delicious breakfast choice it took me all the way to day five of our week long trip to try the oatmeal.  Then I thought why have I not been eating this every morning! It was so creamy and filling with just a hint of cinnamon, then I would load it with fresh fruit. I could have eaten it all day. So I have recreated it here. You can substitute the cows milk in for other milks if you wish. Coconut works well.

So wash them mitts, lets get cookin'.

Warm Overnight Oatmeal

2c rolled oats

6-7c milk

1/2c dried milk (optional)

2 cinnamon sticks

Place all ingredients in your crock pot and give it a stir. If you have a start time on your crock pot set it for 3 hours before you wish to enjoy it. Otherwise turn on low for about an hour then switch to warm and it can remain here for 6 hours.  I usually put it all in an hour before I go to bed and then just switch it to warm right before bed. If for any annoying reason you happen to be awake in the night you are welcome to give it a stir and check to see if it needs liquid but this is not necessary.

When you are ready fill your bowl and top with whatever you wish. Ideas to follow. Any leftovers can stay in the fridge for a week.

Enjoy!

*You can use steel cut oats but I would only if you have a timer as these seem to just keep absorbing the liquid and you will end up burning it. 

Toppers

-Fresh or frozen fruit (thawed)

-Crushed nuts and brown sugar
-Pumpkin puree and pecans
-More cinnamon and a swirl of cream
-Maple syrup

Canadian Hot Cocoa

When you wake up to snow in April you know you need a cup of hot cocoa! The creamy ice cream mixed with the deep maple flavors make this the perfect cup to have while you are curled up by the fire with a good book.

So wash them mitts, lets get cookin'.

Canadian Hot Cocoa

*This is a dark chocolate flavor. If you prefer to have a light milky flavor you can substitute the cocoa in for 3 Tbsps. of milk chocolate chips and lessen the maple syrup.

2 Tbsp. Cocoa

3 Tbsp. Maple Syrup

1 1/2c Milk

1 Scoop of Vanilla Ice Cream

In a small sauce pan heat 1/2 c of milk mix with cocoa and maple syrup, whisk until smooth then add in the remaining milk and heat until just before boil.  Remove from heat and pour in mug. Add in the ice cream and enjoy!

*You may also choose to mix up the flavors of ice cream too. Peanut butter, chocolate, caramel etc.

Greenest Green Smoothie

When I say green smoothie I don't mean I throw in a handful of spinach.  This is the real thing loaded with all the fiber, antioxidants, vitamins, minerals and all the greens to alkalinize your body for better health. If you do start to drink this on a daily basis make sure you are rotating your greens to avoid alkaline build up. 

I really love this smoothie and the more I have it the more I crave it.  It makes me smile when I drink it because I know I'm doing so much good for my body.   This will make a big batch that can last 2-3 days.  So drink half today and you have one ready for you bright and early tomorrow morning.

So wash them mitts, lets get cookin'.

Greenest Green Smoothie

1 1/2 c Coconut water or water

6-7c Greens, use a combinations of any or all of these (celery, spinach, kale, chard, broccoli, cucumber, dandelion greens, cabbage, romaine)

1 1/2c Pineapple, frozen or fresh

1-2 Oranges, rinds removed

1-2 Tbsp. of each add in that you desire. Ideas include, chia seeds, coconut oil, hemp seeds, aloe vera juice, freshly ground flax, wheat bran, oats, bee pollen, nuts or other seeds etc..

Throw it all in the blender and let it go. Serve and enjoy!

Not Your Normal Stuffed Peppers

This stuffed pepper is nothing like what you are used to. Even if you are not a fan of stuffed peppers I bet you will love these. I don't fancy the normal stuffed peppers with the over-cooked pepper, rice and hamburger so I decide to come up with something better, and better I did! 

This is totally a clean-out-the-veggie-drawer kind of meal.  I have put spinach, kale, asparagus, green onions, and so on in this. Anything you have will probably taste great in it.

So wash them mitts, lets get cookin'.

Not Your Normal Stuffed Peppers

1c Quinoa, uncooked
1tsp Chicken bouillon
1/4 tsp Onion powder
1/4 tsp Garlic powder
1 pinch or 1/4 tsp Red pepper flakes
6 Peppers
1c peas
2 links Farmer Sausage
2 Celery stalks, chopped
2 Carrots, peeled and chopped
1c Havarti cheese, grated
Salt and pepper

Cook quinoa as package directs but add in the chicken bouillon, onion powder, garlic powder and red pepper flakes.
Cut 5 of the peppers in half and remove stem and seeds and lay on a cookie sheet with the inside up.  Place in oven under broiler for a few minutes.  You are not trying to get too much colour just warm then up.  Remove and set aside.
Chop up the farmer sausage in bite size pieces. I like a farmer sausage that I get home in Canada but any good kielbasa will work too.
In a large pan sauté the sausage for about 5-10 minutes. Meanwhile chop up the remaining pepper and all vegetables and place in pan, adding a bit of salt and pepper.  Cook all the vegetables until just tender. Don't over cook. Once cooked scoop large portions into the peppers and top with cheese. Return to broiler. When the cheese is nicely melted serve and enjoy!

Berry Blend Smoothie

I love a good smoothie and the simplicity of this one is perfect. It is thick and creamy. It could totally pass for a frozen yogurt. This is a great healthy breakfast with all the protein and probiotics from the yogurt and the antioxidants from the berries and then the honey brings enzymes the body needs.

So wash them mitts, lets get cookin'.

Berry Blend Smoothie

2c Berries, raspberry, blueberry, blackberry and/or strawberries (fresh or frozen)
2c Plain yogurt, I like greek but what ever you fancy will work great
1-2tbsp honey

In a blender place all ingredients and let it ripe.  If you don't have a great blender and are using frozen fruit just thaw them in the microwave for a minute or two.  Serve and enjoy!

Steak Sandwich

This is the perfect, quick week day dinner that will be put together in a snap and please the meat eaters in the family.  Throw together a salad and you have it made.

The gooey cheese and hot peppers with the tender meat on the crusty toasted ciabatta bun is the perfect combination. And I won't tell anyone if you eat two or maybe even three. 

So wash them mitts, lets get cookin'.

Steak Sandwiches

2 Peppers, orange, red or yellow sliced thinly
1 Onion, sliced thinly
1lb Steak, sirloin or tenderloin sliced thinly
2tsp Montreal Steak Spice
1/4c Worcestershire sauce
1c Havarti cheese, grated
6-8 Ciabatta buns
1Tbsp of oil

In a large sauté pan heat oil and in batches quickly fry the steak slices for about a minutes on each side sprinkling with Montreal spice and set aside.  Once meat is cooked throw all the onions and peppers in the pan and sauté until slightly tender.
Cut and toast the Ciabatta buns in the oven on broil.
Once the peppers and onions are softened add the steak back in with any remaining spice and add the Worcestershire and cook for a couple minutes.  Divide the steak mixture between the buns and top with cheese.  Place under broiler until cheese is melted.  Put the tops on the sandwich and serve. Enjoy.

Yellow Curry Chicken

My all time favorite thing to order at any Thai restaurant is their Yellow Curry Chicken.  I can not even stray from this and I eat the whole thing almost every time! (Add in your own shocked face)
It is the way I judge if I would come back to that restaurant or not. 

I can't be the only one who does that, Judge a whole restaurant by one dish.  With Italian it's the lasagna, Mexican it's the mole and Thai it's definitely the yellow curry.

This dish took me a while to perfect. I would make it over and over and never have it right until I realize that the grocery store curry will NOT cut it. You do have to go to an Asian market and get the Thai curry paste.  I am very sorry but if you want this to taste like your favorite Thai restaurant then you better head out to the closest and pick up a big one, because I promise you will make this more then once.

So wash them mitts, lets get cookin'.

Yellow Curry Chicken

2 Chicken breasts, sliced thin

4c Chicken broth

4 Carrots, peeled and chopped

4 Potatoes, washed and chopped

1 Onion, chopped

1 can Bamboo shoots, drained

1can Coconut milk

1/4c Thai yellow curry paste (add more or less depending the heat level you wish)

In a large pot pour in chicken broth and add chicken, potatoes, onions, and carrots. Bring to a boil then simmer until chicken is cooked and potatoes and carrots are fork tender. Around 15 minutes. 

Add in the curry, coconut milk and bamboo shoots.  Gently simmer another 5 minutes and taste test to see if you need more curry.  If you feel you have added too much and it is too hot (keep in mind the rice helps bring down the heat) you can always add a bit more coconut milk. 

Serve over steaming rice.  Enjoy!

Sun Dried Tomato, Peas and Pasta

Whatever Italian first did the sun dried tomato I could kiss.  I love sun dried tomatoes. The sweet chewiness they add to any dish that is lucky enough to have them.

So adding them to this dish is so tasty with the pop of peas and hints of rosemary and garlic.

And what about angel hair pasta. I love the stuff.  So thin and delicate. This dish makes me smile and don't you wish that forkful was for you?!  I do!

So wash them mitts, lets get cookin'.

Sun Dried Tomato, Peas and Pasta

1lb Angel hair pasta
2c Peas, fresh or frozen
1/2 -1c Sun dried tomatoes, oil packed
2tsp Rosemary
3 Garlic cloves, minced
2 Chicken breasts, thinly sliced
Salt to taste
Olive oil for sautéing


Slice chicken into thin strips. In a large sauté pan, heat a little oil (1-2 Tbsp. oil). Once oil if hot add some of the chicken. You will need to do a few batches. Sprinkle 1/2 tsp of the rosemary and salt on each batch as it cooks. About one minute on each side or until there is no pink in the center. Remove chicken and set aside.
Meanwhile, cook the pasta to package directions.  *Before draining reserve 1 cup of the pasta water and set aside. Also in the last minute of cooking add the peas and drain with pasta when finished. Set aside.
In the sauté pan pour in the about half the oil from the tomatoes and heat over medium. Add in garlic ( if you love garlic then you can add as much as you like but 3 cloves is nice and conservative). Sauté lightly but do not brown. Then add the tomatoes and any remaining rosemary and toss about in the hot pan.
Add back in the chicken then pasta.  Toss until it is nicely coated then add in about half the reserved pasta water. Make sure the flavors are nicely distributed and if needs be add in more of the pasta water. Check for seasoning and enjoy!