I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!

Sunday, September 17, 2017

Grilled Balsamic Veggies and Beef

Summer grilling season ain't over yet !

3/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, minced
1 tbsp fresh basil, chopped
1/2 tsp dry oregano
1/2 tsp rosemary
1 tsp salt
1/4 tsp lemon pepper (or black pepper)

1 1/2 lbs beef strips (inside round or sirloin)
1/2 lb snow peas
1 red pepper, cut in strips
1 small zucchini, sliced long and thin
1 small onion, sliced in rings

Combine the marinade ingredients then, in separate dishes or plastic bags, marinate the beef and veggies.

Marinate for at least 1 hour

Barbecue veggies in a greased basket on medium direct heat 12-15 minutes, tossing frequently.

The beef strips can be grilled in a separate basket on high direct heat about 5 minutes or until no longer pink.

Enjoying this beautiful weather for as long as it lasts!

Serves 3-4

Wednesday, September 13, 2017

Pumpkin Linguini

Well, we're halfway through September. Those big old orange pumpkins will be in the markets soon. Here's a link to make easy puréed pumpkin. Or you could use canned for this simple linguini dish.


12 oz linquini, cooked as per package directions
reserved pasta water
2 tbsps butter or olive oil, or a little of both
3 cloves garlic, minced
3/4 cup pumpkin purée (not pumpkin pie filling!)
1/2 cup milk
1/2 cup parmesan cheese
fresh basil leaves, I used 5 or 6
1/4 tsp nutmeg
salt and pepper

Melt butter/ heat olive oil in a small skillet over medium heat and add garlic for 1 minute.

Stir in torn basil leaves and pumpkin, then add milk, parmesan and nutmeg.

Add salt and pepper to taste and simmer a few minutes to heat through.

Toss with drained linguini, adding a bit of reserved pasta water if needed for desired consistency.

Serve with more parmesan, torn basil, salt and lots of pepper!

Monday, September 11, 2017

Crockpot Beef and Mushrooms

The sun is setting earlier and the nights are getting cooler now. Time for hearty stews!

2  1/2 cups stewing beef cut in 1" cubes
1 tbsp flour
2 tbsps olive oil
3 potatoes, cut in 1" cubes
3 large carrots, 1/2" slices
3 onions, diced or sliced
1 tsp steak spice
1 cup tomato sauce
1 can mushroom soup
1 pint/227 g white mushrooms, thick sliced
1 bay leaf

Spray crockpot with vegetable spray

Toss beef in flour to coat then heat a large skillet. Add olive oil and beef and brown 2-3 minutes. Spoon the beef into the crockpot. Deglaze the skillet with a little water or red wine and pour over meat.

Add the remaining ingredients, stir together and cover.

Set slow cooker to low and let it go for 8 hours. You shouldn't, but I lifted the cover halfway through to see how it was doing and to take this picture.

Don't forget to remove the bay leaf before serving with a good bread to sop up the juices! This'll keep you warm!

Sunday, September 3, 2017

Berry and Broccoli Salad

Hanging on to the last threads of summer...

2 cups small broccoli florets
2 cups baby spinach leaves
6 romaine leaves, chopped
1/4 cup blueberries
1/2 avocado, cubed
3/4 cup sliced strawberries
3 tbsps dried cranberries
1/4 cup crumbled feta

Raspberry salad dressing

Bring a pot of water to boil and drop in the broccoli florets for 3-5 minutes, then drain and plunge them into cold water.

Toss broccoli with spinach and romaine, then layer on the rest of the salad  ingredients.

I used a store bought Raspberry salad dressing that complimented the salad perfectly.

Makes enough for 4 side or 2 main salads

Peach and Blueberry Upside-Down Cake

The other day my husband said he felt like having a pineapple upside-down cake. I didn't have pineapple in the house so substituted peaches and blueberries. Sometimes you don't know what you want until you have it. He loved it! 

Bottom: (which will be the top)
1/4 cup butter, room temperature
1/2 cup brown sugar
3-4 peaches, sliced in 8-10 pieces
1/4 cup blueberries

1/4 cup butter
1/2 cup white sugar
1/4 tsp almond or vanilla extract
1/2 - 1 tsp minced ginger (optional)
1 egg
1 cup flour
1 tbsp cornstarch
1  1/2 tsps baking powder
1/4 tsp salt
1/2 cup milk

Grease and flour an 8" baking dish.

Mix the butter and brown sugar and crumbly/spread over the bottom of the prepared dish. Gently press in the peach slices and blueberries.

Combine butter, white sugar, almond or vanilla extract, ginger and egg.

In another bowl combine dry ingredients then add to wet mix alternating with the milk.

Pour or dollop the cake mix over fruit bottom and bake at 350F for 40-45 minutes.

Cool 5 minutes then put a plate on top and flip it over revealing your pretty upside-down cake.

Serve with vanilla ice cream, whipped cream or vanilla yogurt. Plain's good too!

Friday, September 1, 2017

Greek Chicken Kebab

Just like the kebabs at your favourite Greek restaurant!

4 boneless and skinless chicken breasts

1  1/2 tbsps dry oregano
1 tbsp minced garlic
3 tbsps olive oil
1/4 cup lemon juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

1 small onion
1 red pepper

Cut each chicken breast into 1 1/2 - 2" cubes. So 6 or 7 cubes per breast.

Mix the ingredients for the marinade together in a plastic bag and toss the chicken to coat. Marinate 3-4 hours in the fridge (or at least a minimum of 30 minutes).

Thread chicken, onion and red pepper slices onto skewers.
Remember, if using wooden skewers soak them in water for 30 minutes prior to filling them.

My husband grilled these on the BBQ on medium high for just 10 minutes! They were done just right!

Sunday, August 27, 2017

Baked Lemon Chicken Primavera with Spaghetti

Prepare ahead of time and just pop in the oven. Lots of colour and taste! And it serves 8! 

2 tsp minced garlic
2 cups cubed chicken breast (2 large)
1 tbsps olive oil
2 cups broccoli florets
1/2-3/4 cup thinly sliced carrots
1 large yellow pepper, chopped
1  1/2 cups cherry tomatoes
salt and pepper to taste
16 oz/ 454 g spaghetti

Cook spaghetti as directed on package, reserve 1/4 cup of pasta water, then drain and set aside.

Drop broccoli and carrots into boiling salted water and cook 3-5 minutes. Drain and set aside as well.

Cook chicken in olive oil until just cooked then add garlic and yellow pepper. Toss 1-2 minutes. Add the cherry tomatoes and par-boiled broccoli and carrots.

Salt and pepper to taste. (We like pepper!)


1 tsp olive oil
1 tsp butter
1 tbsp flour
1 can evaporated milk, 350ml/ 12 oz size
3/4 cup shredded mozzarella
1/4 cup parmesan
zest and juice of 1 lemon
salt and pepper
1/4 cup pasta water

Whisk olive oil, butter and flour together on medium heat and whisk in evaporated milk. Cook until thickened and add the mozzarella, parmesan, zest, juice, salt and pepper. Add enough pasta water for the consistency you like. Remember the sauce will thicken while baking. I used the full 1/4 cup.

Combine the chicken/veggies, spaghetti and sauce.

Pour into a 13 X 9" baking dish that has been sprayed with cooking oil.  Cover with foil and bake at 400 F for 30 minutes.

Remove foil, add an additional 1/2 cup mozzarella and 1/4 cup parmesan and bake another 10 minutes.

Sprinkle torn basil leaves and serve.

Adapted from