Thursday, 12 May 2016

Tuna Casserole

I am off to Kelowna for a few days! I am looking forward to the warmer weather in the valley and the beautiful mountains which I do not see in the prairies! LOL

I won't be posting for the next week so as a send off for me today I wanted to share with you a tuna casserole I made for my brother and his wife as their little one is just three and a half weeks old and making dinner can be a challenge being sleep deprived and all!



I got my recipe from http://allrecipes.com/recipe/17219/best-tuna-casserole/

I am making it in these aluminum containers you can buy and you can freeze and put in the oven for convenience. This way they don't have extra dishes to clean or return to me!

I halved this recipe and it made the perfect amount for two dinners and one leftover lunch! I also used panko bread crumbs for the topping as I did not have any potato chips in the house, however I am sure potato chips would have been delicious!

Ingredients

1 (12 ounce) package egg noodles
1/4 cup chopped onion
2 cups shredded Cheddar cheese
1 cup frozen green peas
2 (6 ounce) cans tuna, drained                                
2 (10.75 ounce) cans condensed cream of mushroom soup
1/2 (4.5 ounce) can sliced mushrooms
1 cup crushed potato chips                                 

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
 
Preheat oven to 425 degrees F (220 degrees C).
 
In a large bowl, thoroughly mix noodles, onion, 1 cup cheese, peas, tuna, soup and mushrooms. Transfer to a 9x13 inch baking dish, and top with potato chip crumbs and remaining 1 cup cheese.
 
 
 
Bake for 15 to 20 minutes in the preheated oven, or until cheese is bubbly.

Tuesday, 10 May 2016

Oatmeal Chocolate Chip Cookies

Yay rain...I know that may sound funny but we are finally getting some much needed rain in Winnipeg today! We have had a few beautiful dry, sunny weeks and stuff is growing but now the rain will help make everything green again!



This recipe is not anything fancy but you can never go wrong with a good old oatmeal chocolate chip cookie. This is actually probably one of my favourite types or kinds of cookies. I got a second hand electronic mixer with the bowl and everything so wanted to try it, so I have been making a few extra batches of cookies to give it a try and boy does it ever work great!

I got my recipe for these cookies from http://allrecipes.com/recipe/24445/chewy-chocolate-chip-oatmeal-cookies/

Ingredients

                        
1
                         
                        
                        
                     
                   
                     
 

 



Thursday, 5 May 2016

Dill and Mustard Potato Salad

In my last post I indicated that I used the remaining potatoes to make a delicious potato salad, so I made a Mustard and Dill Potato Salad and it's super good! I have a few posts on here with different variations for potato salad but this is one of the tops. My husband is a huge fan of this one too!

With the beautiful Spring weather blooming and flowers coming through the dirt and buds starting to grow, I want to eat cold salad and BBQ! So my many variations of potato salad will be put to good use this year as always!



I definitely recommend giving this potato salad a try for something just a little bit different.

I got my recipe from http://www.foodnetwork.ca/recipe/potato-salad-with-dill-and-mustard/8053/

Ingredients

10 Yukon Gold potatoes
1 cup mayonnaise
½ cup hot dog relish
1 Tbsp dried dill
½ cup prepared mustard
3 Tbsp cider vinegar
3 stalks celery, chopped
1 small red onion, peeled and diced
Salt and pepper

Directions

Steam potatoes in a stovetop steamer for 10-12 minutes, until just tender when pierced with a fork.   
                     
Place on a baking sheet to cool.
 
 
                       
Whisk together mayonnaise, relish, dill, mustard, vinegar and salt and pepper.
 
 
                       
Place cooled potatoes into a large salad bowl and add celery, onion and mayonnaise mixture.                   
 
  
 
Season with salt and pepper and toss well to combine.

Monday, 2 May 2016

Beer Stew

It's May!!! I love spring and what a beautiful weekend we just had! It's so nice to get out, get fresh air and start doing some outside work!

I know that stew is not a spring food, at least not to me, but I had some potatoes in the pantry that I needed to use up and was looking for some ideas. So this past weekend I made this delicious beer Stew! It was really easy to make and I already had all the ingredients on hand! It made a good sized portion that we had three lunches and one dinner!



I used the rest of the potatoes to make a delicious potato salad which I will share later on this week! I just wanted to share this recipe because if we get a rainy few days and you are looking for some delicious comfort food this definitely fits the bill!

I got this recipe idea from http://www.foodnetwork.com/recipes/beef-and-guinness-stew-recipe2.html

Ingredients
  • 2 pounds stewing beef
  • 3 tablespoons oil
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • Pinch of cayenne
  • 2 large onions, coarsely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons tomato puree, dissolved in 4 tablespoons water
  • 1 1/4 cups Guinness
  • 2 cups largely diced carrots
  • Sprig of fresh thyme
  • Chopped parsley, for garnish
Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve.

Friday, 29 April 2016

Homemade Fruity Sorbet

TGIF!!! It's Friday and the last week of April! It's going to be May next week, May...can you believe it! Weather wise we have had a crappy April, it's been cold and windy and rainy...but hopefully now that we are going into May things will start to warm up!

In going with the hoping things will start to warm up trend, I decided to try making my own homemade sorbet or ice cream. I saw a video on facebook that showed how you can make this delicious frozen treat without an ice cream maker.



I am a lover of ice cream and would probably eat some everyday if I could especially in the warmer months, so I am jumping at the chance of making my own and being able to control the amount of sugar in it. I also do not own an ice cream maker as that would be very dangerous for me, so if I can make some ice cream without an ice cream maker well that could also turn dangerous! LOL

So as I mentioned I got this recipe off a facebook video. https://www.facebook.com/FunFoodsyt/?pnref=story Fun Foods on Facebook posted a video displaying how to make this sorbet.

Ingredients

2 cups of whipping cream
1 can condensed milk
2 tablespoons of Jello Powder (4 different flavours)

Directions

Beat the two cups of whipping cream with your stand mixer or hand mixer until stiff peaks form about 10 minutes.



Then mix in the condensed milk.

Separate this mixture into 4 different bowls and add two tablespoons of the Jello powder mixture into the bowls. You can try Lime, Lemon, Raspberry, Strawberry or Orange. Mix the powder into the whipping cream mixture until completely combined and the mixture has turned the colour of the Jello Powder.



Then take a glass container or a plastic tub and dump the 4 flavours into separate corners of the container.

Take a piece of plastic wrap and ley it directly on top of the cream mixture and either secure a tight lid or add a piece of foil.



Pop in the freezer to freeze for 4-8 hours or overnight for best results.

Monday, 25 April 2016

Lemon Blueberry Muffins

I can't believe it's the last week of April already today! This is crazy how fast time flies! My sweet little niece is already 9 days old today and spring finally feels like it's springing! I am started to see my tulips come up through the soil and that makes me happy!



In sticking with this spring theme, I thought I would make some Lemon Blueberry Muffins over the weekend. I love lemon in April and May, something about the fresh and tart taste makes me think spring.



These muffins were a hit. My husband liked them so much he wasn't happy when I gave half a dozen away! LOL Oh well they are easy to make and I can always make more. I just need another lemon so I feel like we might be stopping at the store on the way home tonight!

I got this recipe from http://www.marthastewart.com/1117165/lemon-blueberry-muffins

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
  • 1/4 cup whole milk, room temperature
  • 1 stick unsalted butter, melted and cooled (I actually used extra virgin olive oil instead of butter)          
  • 1 1/4 cups blueberries (I used frozen blueberries)
 
Directions
 
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.  
    
 
 
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely .  

   


Friday, 22 April 2016

Nutella Brownies

So if you read my last post you would have read that I have a brand new baby niece! She is just too adorable for words! My husband and I went to see her and mom and dad of course last night. We picked up some dinner on the way but I always like to add a personal touch when I can so I decided to make some Brownies for dessert.



I was searching for quick and easy recipes online where I had all the ingredients already. I came across these for Nutella Brownies and I thought they sounded perfect. I whipped them up Wednesday night and I was a little worried because the batter was so thick and velvety...I wasn't sure they were going to work but I baked them anyways to see what happened. Well let me tell you these were easiest the best brownies I have probably ever made and really super easy to.



They are gooey and fudgy and you have the hint of hazelnut in them which eliminates the need for cocoa. These are just so great, they will be my new go to when I need a quick dessert. It made a nice square pan which gave me 16 pieces. Perfect amount!

I got my recipe from https://www.ricardocuisine.com/en/recipes/3113-nutella-brownies-

Ingredients