Tropical Parfait

 Coconut, mango, kiwi, pineapple, banana... need I go on? Parfaits are so easy but look so elegant with all the colorful layers.  They just make me happy, don't they make you smile?!?

This one is so refreshing with the coconut yogurt topped with all the mangos, kiwi, bananas and fresh pineapple.  You can substitute any tropical fruit or if you don't fancy one or have it on hand then just omit it and no ones the wiser.

So wash them mitts, lets get cookin'.

Tropical Parfait

4c greek yogurt
1/2tsp coconut extract
1/2tsp vanilla bean paste
4-6tbsp honey
3c chopped mango, kiwi, banana and or pineapple
Toasted coconut (optional)

Mix the coconut extract, vanilla bean paste and honey into yogurt and whip by hand until smooth.
Begin layering four parfaits in cups or mason jars by using 1/4c fruit then 1/2c yogurt. Repeat. Top with any remaining fruit and toasted coconut. Enjoy!

Oatmeal Brown Sugar Muffins

I'm not someone to normally buy muffin mixes but there is an amazing oatmeal muffin mix in Canada. My family loves them! So instead of having to stock up while I'm home or wish I had some I recreated it. And they ended up pretty darn good if I say so myself.

I love to eat these slathered in melting butter and always with a side of hard boiled egg.  Not sure why but to us that is how you eat them.  These light, fluffy muffins with their hint of cinnamon are a perfect weekend breakfast!

So wash them mitts, lets get cookin'.

Oatmeal, Brown Sugar Muffins

Makes 12

1c white flour (you can use half wheat but it make the muffins a little more dense)

1c oat flour (blend the oats in the blender until smooth)

1c brown sugar

1/2tsp salt

1c milk

1/4c butter, softened

1 1/4tsp cinnamon

2 1/2tsp baking powder

2 eggs

Preheat oven 400F

In a large bowl mix together all the wet ingredients until smooth. Add in all the dry ingredients on top and then, by hand, mix in until the batter is well combine but not to much, you don't want heavy cakie (is that a word? That should be a word. You know what I mean right?!?) batter. To make them pretty you can top with oats and a sprinkle of sugar but I only did that for the picture usually I throw them in as is. Divide batter into the muffin pan with liners or greased and bake for 15 minutes. Remove and top with butter, jam or just eat them.😉 Enjoy!

Mojito Mocktails

There is just some sort of magic that happens when mint and lime are together! Enter Mojitos! They are one of my favorites and I love different versions. Mango, coconut, blackberry or even just plain. 

After my last trip I came home and one of the first things I did was recreate this mocktail. I feel like I'm on a tropical beach when I drink this and so will you. Get creative and add whatever flavors you can find.

So wash them mitts, lets get cookin'.

Mojito Mocktails

(Serving for one, so double, triple, quadruple as needed)

Juice of half a lime

1/4c simple mint syrup (recipe to follow)

4 mint leaves

1/4c fruit of choice (optional)

3/4c club soda

crushed ice

In a large tumbler squeeze lime juice in with mint, syrup and fruit. Use a muddler or the end of a wooden spoon and muddle it (smash all the contents in the glass). Add in ice and then the club soda. Give it a stir and enjoy!

Simple Syrup

1c sugar

1c water

2 sprigs of fresh mint

In a sauce pan add the sugar and water and bring to a boil. Once boiling remove from heat and throw in mint. Let it cool then remove the mint and it is ready to use

Tomato, Basil Pasta

I love this light flavorful pasta.  You can throw it together in ten minutes. So perfect for those busy summer nights when everyone is running every which way.

The simplicity of the flavors are perfection with that hint of garlic covered in parmesan cheese with the pop of sweet warm tomatoes. I'm not sure it can get any better. 😃

So wash them mitts, lets get cookin'.

Tomato, Basil Pasta

2c cherry tomatoes, sliced
1/2c basil, freshly chopped
1tsp minced garlic
16oz angel hair pasta
1c parmesan cheese, grated
Salt and pepper to taste

Bring water in a large pot to a boil, add in pasta and cook to package directions.  Meanwhile chop basil, tomatoes and grate cheese. *Before draining pasta save 1c pasta water and set aside. Drain pasta and leave it in the colander for a few minutes. Return empty pan back to stove and over medium heat add in garlic, half of the reserve water with generous amounts of salt and pepper. Heat until bubbling then add back in the pasta.  Toss it all around then add in the cheese and basil and tomatoes. If it seems a little dry and not mixing well add in a little more of the reserved pasta water.  Toss it all together and check for seasoning. Serve and enjoy!

Onion Soup

When I was a small, my family went on a safari. On the last night they held an amazing banquet outside in a huge forted area with meats and vegetables of every kind.  The only thing I ate that night was from a large pot that was suspended under three post above the fire. There was the cutest old man that would serve it and after my, maybe fifth, time of returning for more he started grinning and laughing at me. That is where my love of onion soup began. In the deserts of Africa with a caldron about the size I was.

This recipe has been my favorite for so many years now. I love the bacon and tomato in it and the dynamic full flavors that they add. Onions are so full of vitamin C, folic acid and even calcium. They are full of antioxidants and antibacterial properties. They are so good for you raw or cooked but trust me if you like onion soup this is it for you.  You can top it with bread, cheese and broil it if that is how you prefer it.

So wash them mitts, lets get cookin'.

Onion Soup

3 med onions, sliced thinly
6 bacon slices
6c chicken broth
1c diced tomatoes with juice
1/4c fresh basil, chopped
1c parmesan cheese
fresh ground pepper

Chop bacon into small bite size pieces and in a large sauce pan fry over medium to high heat until crispy.  Set aside.  Drain most of the bacon fat off leaving about 1/4c cup and add in the onions. Over medium heat sauté onions until transparent, about 5-10 minutes but be careful not to brown the onions. Then add in the broth and tomatoes with juice and bring to a boil over medium/ high heat.  Then turn down and simmer for about 30 minutes.  Return the bacon to the pot and add in a few grounds of pepper and add basil.  Simmer for about 5 more minutes. Then get ready to serve.
To prepare bowls place about 1/4c of parmesan cheese in the bottom of the bowl then top with soup.  This is my absolute favorite way to eat it as the cheese is like a delightful surprise all melted in the bottom. Top the soup with more cheese, bacon and basil. Enjoy!