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!



Friday, August 18, 2017

Strawberry Garlic Reduction for BBQ Chicken

Make this Strawberry Garlic Reduction and enhance any BBQ chicken. These legs were grilled with olive oil, Joe Beef butcher's blend plus a little extra paprika.


1 tbsp honey
1 tsp grainy or dijon mustard
2 tsps minced garlic
1 tsp minced ginger
1/2 tsp cornstarch
1 tbsp red wine
1  1/2 cups chopped or sliced strawberries




Bring honey, mustard, garlic, ginger, cornstarch and red wine to a boil then reduce heat and simmer 2-4 minutes.

Add strawberries and cook another 3-5 minutes.


Served here alongside Roasted Potatoes with Bergamot
Here's the link to my recipe

http://hotandcoldrunningmom.blogspot.ca/2016/10/roasted-potatoes-with-bergamot.html

Tuesday, August 15, 2017

Tropical Fruit Nice Cream

Nothing to feel guilty about here!


1/2 frozen banana, sliced
1/2 cup frozen honeydew melon
1/2 cup frozen mango cubes
1/2 cup frozen strawberries
1 tsp honey
1 tsp vanilla extract
1 serving size mango yogurt cup
1/2 cup milk
1/4 cup whey powder (optional)

Dump everything in a blender or food processor...


and process until smooth. That's it!


Now get outside!


Makes 2 pretty large servings or 4 small.


Sunday, August 13, 2017

Peach and Blueberry Jam

Preserve the summer any way you can!


2 lbs peaches, peeled and chopped (about 5-7 medium)
1 cup blueberries
1/4 cup lemon juice
3 tsp pectin
3 1/2 cups sugar


In a large pot cook peaches, blueberries and lemon juice over medium heat until the mixture starts to boil. Add the sugar.


Keep cooking until the sugar dissolves. Bring back to a boil and add the pectin. Lightly mash fruit with a potato masher and keep on a gentle boil, stirring approximately 10-15 minutes.

A drop of jam on a plate that has been kept in the freezer should run very slowly when the plate is tilted. Now it's ready.

Sterilize jam jars and pour in the jam. A large funnel will make life easier here.


Process the jars in a hot water bath for 10 minutes then carefully remove jars and let sit for 24 hours.


The next day check to see that all the jars have sealed. If not, simply remove the lid, wipe the lip of the jar clean, check that it is a good lid or replace it, then process again and check in the next 24 hours.  If you still don't have a good seal store that jar in the fridge.


This recipe makes 11 small jam jars, 125 ml (4 oz) size.


Egg Salad Appetizer

A light and colourful appetizer that can be made up to 6 hours ahead of time. Gotta like that!


For every hard boiled egg add 1 tsp mayonnaise or Miracle Whip salad dressing.  Salt and pepper to taste. Or substitue steak spice for the pepper. Mash together with a fork.

This will make enough for 1 garden cucumber sliced 3/4" thick. Use a vegetable peeler to remove some of the skin, leaving stripes. Or use an English cucumber and leave the skin on.

Scoop a little out of each slice and fill with egg salad. Add a basil leaf and half a cherry tomato.


Store in a covered container until ready to serve.


Friday, August 11, 2017

Italian Flat Green Beans

Well the green beans are coming fast and furious now! Not from my garden mind you but from the neighbour's.


1 lb flat green beans, cut in 2-3" lengths
2 tbsps olive oil
1/4 - 1/2 cup diced onion
14 oz diced canned tomatoes
2 tbsps thinly sliced garlic
1/2 tsp minced jalapĕno (that was from my garden!)
1 tsp salt
1/4 tsp lemon pepper
1/2 tsp fennel seed
1 tsp dry oregano
6-8 fresh basil leaves to garnish (my garden too!)


                   

Add the beans to a large pot of salted water. Bring to a boil, then simmer 5 or 6 minutes until tender.

In a large skillet heat olive oil and lightly brown the onion and jalapeno. Next add the garlic and cook just 1 minute until fragrant. 

Add tomatoes and seasonings, along with the green beans and cook 2-4 minutes. 


Sprinkle with torn basil leaves and serve.
Delicious!



Thursday, August 10, 2017

Pre-Baked Pizza Crust on the BBQ

After trying this homemade frozen pizza crust at home we took it on the road. What a time saver!

http://hotandcoldrunningmom.blogspot.ca/2017/06/homemade-frozen-pizza.html

Made it long instead of round to fit our portable propane grill.  My husband took a piece of corrugated cardboard the size of the pizza and covered it with foil. Wrapped the pizza and foiled cardboard with foil to keep the pizza from getting broken in our cooler. Then I froze it until ready to take it camping.



I had all the toppings cut and shredded in separate ziplock baggies along with a paquet of sauce so after setting up camp it didn't take long to get supper ready.

After the foiled cardboard got our crust to the campsite unbroken it was used as a tray to slide the pizza onto the grill heated at about 425 F. Our little portable grill is not too accurate but around that temp.



My husband closed the BBQ top and baked our pizza for about 8-10 minutes. 



Once the cheese started to melt and the crust had a little char on it he slid the pizza off the grill back onto the little makeshift tray and


voilà...Pizza Night at the campground !!


Wednesday, August 9, 2017

Roasted Cauliflower and Tomatoes

This sheet pan side dish was easy to make and paired well with chicken, however you could add a can of chickpeas to it for a vegetarian option.


4 cups cauliflower, sliced
1/2 small onion, sliced
1/2 red pepper sliced
1 cup cherry or grape tomatoes
2 tsps garlic, minced
2 tbsps olive oil
2 tbsps lemon juice
1/4 tsp chili flakes
1/2 tsp salt
basil leaves
1 can chickpeas, rinsed and drained (optional)


Mix garlic, olive oil, lemon juice, chili flakes and salt together.
Pour over the veggies and toss to coat. (Add the chickpeas here if using) You can do this in a bowl, but I like to use a bag.  


Spread onto a parchment lined baking sheet and bake at 450 F for 25-30 minutes.

Before...


and after


Add some torn basil leaves and serve.


Serves 4 as a side.


Monday, August 7, 2017

Blueberry Cream Cheese Muffins


You NEED these muffins in your life !!


5 oz cream cheese
1/3 cup butter, at room temperature
1  1/2 cups sugar
2 tsp vanilla
2 eggs
2 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
2 cups blueberries (fresh or frozen)

Cream the butter and cream cheese together in a large mixer bowl. Add sugar, vanilla and eggs. 

Combine flour, baking powder, soda and salt. Add to the batter alternating with the buttermilk in 2 or 3 additions until fully combined.


Mix 2 tsp of flour with the berries and gently fold into the batter. I used some store bought and some wild blueberries from our Algonquin park camping trip, all frozen.

Fill muffin papers 2/3 full. Makes 24 medium or 21 medium and 12 small muffins. The batter seemed pretty thick to me but it must have been because of the cream cheese.


Bake at 350 F for 25-30 minutes (15-20 minutes for small)


Makes a wonderful muffin that you could pass off as a cupcake! 




Sunday, August 6, 2017

Moules et Frites

Or mussels and fries...this recipe should serve 4 but 3 of us polished them off. In fact, I think my daughter probably could have eaten them ALL herself!



4 lbs mussels
4 slices bacon
1/4 - 1/2 cup diced onion
1/2 red pepper, diced
2 tsps garlic, minced
1 cup white wine
1 bay leaf
1 tbsp tomato paste
pinch cayenne
pinch black pepper
parsley and/or basil 

Fries, homemade or frozen


Start by cooking the bacon until crisp, reserve 1 tbsp of bacon fat. Chop or crumble the bacon and set aside.

Rinse the mussels with cold water.

Prepare your fries to be ready to eat in about 10 minutes!



In a large pot cook onion and red pepper in 1 tbsp bacon fat until soft then add the garlic.  Cook 1 minute. Add wine and bay leaf and heat until liquid is reduced by about half. 
Next add the tomato paste, cayenne and black pepper.

Add the live mussels to the pot (my husband does the deed!)


Cover the pot and cook about 5 minutes. The mussels should all open.  Discard any that stay closed.

Serve your mussels sprinkled with bacon, parsley and basil...



alongside the fries. (Yes these were frozen fries)




 Adapted from http://onlyanapron.com/wine-bacon-steamed-mussels/

You might also like:
http://hotandcoldrunningmom.blogspot.ca/2014/07/mussels-with-garlic-butter.html


Saturday, August 5, 2017

Apple Rhubarb Bars

Last night it poured rain...like build-an-ark kind of rain so it was a good time to bake! Isn't anytime a good time to bake?



2 cups diced apple (I used Gala apples)
1/2 cup chopped rhubarb
( or any combination to total 2 1/2 cups of fruit)
2 tbsps strawberry jam
1 tbsp lemon juice
1 tsp vanilla
1/2 cup brown sugar
1/4 cup flour

1 1/2 cups flour
1 cup oats
1/2 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 cup cold butter

Toss apples, rhubarb, strawberry jam, lemon juice and vanilla together and add 1/2 cup brown sugar and 1/4 cup flour.  Set aside.

Mix 1  1/2 cups flour, oats, 1/2 cup brown sugar, salt, cinnamon together and cut in the cold butter.

Reserve 1 1/2 cups of crumbs for the top. 

Grease an 8 X 8" baking pan and press the rest of the crumbs into the bottom and bake at 375 F for 10 minutes. Remove from oven and pour in the fruit mixture. Spread evenly.

Reduce heat to 350 F. Sprinkle the reserved crumbs on top and press gently.


Bake for 30 - 35 minutes. Cook and cut into bars.