What's one of the first recipes you taught your kids to make?
My kids are still young, but they love to help in the kitchen. They enjoy helping shape meatballs and baking cookies and muffins. They've recently started making their own PB&J sandwiches for lunch, which brings a smile to my face, anytime I watch!
What's a delicious no cook recipe?
I love Mexican Layer Dips. Add beans, tomatoes, corn avocado and you have a nice simple dinner!!
1 (12-in) flour tortillas
1 can (16 oz) authentic refried beans
3 tbsp Tex-Mex Rub, divided
1 large jalapeño pepper
½ cup grape tomatoes
1 cup frozen corn, thawed
1 medium avocado
4 oz Colby & Monterey Jack cheese blend
½ cup sour cream
Restaurant-style tortilla chips or Baked Tortilla Chips
1. Spray both sides of tortilla with canola oil using Kitchen Spritzer. Pierce tortilla all over with Hold 'N Slice(R). Turn Round Covered Baker upside-down. Place tortilla over bottom of baker.
2. Microwave on HIGH 3-4 minutes or until crispy. Let stand 2-3 minutes or until cool enough to handle. Gently remove tortilla bowl from baker; transfer to Large Bamboo Platter. (Leave baker in microwave until cool enough to handle.)
3. Mix refried beans and 1 1/2 tbsp (22 mL) of the rub in Small Batter Bowl until blended.
4. For corn salsa, cut jalapeño in half lengthwise. Remove seeds using Core & More. Process in Manual Food Processor until coarsely chopped. Add tomatoes. Process until tomatoes are coarsely chopped.
5. Combine tomato mixture, corn and remaining 1 1/2 tbsp (22 mL) rub in Classic Batter Bowl; mix well. Peel and dice avocado. Gently stir avocado into salsa.
6. Grate cheese with Microplane(R) Adjustable Coarse Grater.
7. To assemble dip, spread bean mixture evenly over bottom of tortilla bowl. Spread sour cream evenly over bean mixture. Top with cheese and corn salsa. Serve dip with tortilla chips or Baked Tortilla Chips, if desired.
Cook’s Tip: It's best to use a 12-in. (30-cm) burrito-size tortilla so the sides of the tortilla drape over the baker to form the bowl.
Source- The Pampered Chef
What's a great breakfast for a special occasion?
I love Fritatas for special occasions. They always look so impressive, though they are super simple to make
Bacon Potato and Leek Fritata
6 slices bacon, finely chopped
1 large leek, sliced and rinsed of all dirt
1 large potato, peeled and chopped into 1/4-inch cubes
6 large eggs
1/4 C half and half
1/4 C fresh grated Parmesan
1/4 tsp sea salt
1/4 tsp fresh ground pepper
To clean leeks: chop off tough dark green tips and root end of the leek. Cut the leek in half, length wise, then finely slice into half moons. Place leeks in a large bowl of water and swish them around, to loosed the dirt and seperate the layers. Carefully scoop up the leeks, floating on the top of the water and transfer to a clean towel; pat dry.
Preheat oven to 350 degrees. Place rack in top half of the oven.
In a medium cast iron skillet, cook the bacon over medium heat. Once the bacon starts to render it's fat and brown slightly, add in the potatoes and leeks. Cook, until potatoes are tender and bacon is crisp. Lower heat to medium low.
In a large bowl, whisk the eggs with the half and half, salt and pepper, until well combined. Slowly pour the eggs over the potato, bacon and leek mixture, in the skillet. Stir to evenly distribute the filling and sprinkle with Parmesan. Cook on the stove top until bottom begins to set; about 5-10 minutes.
Transfer skillet to oven, on the top rack and continue cooking until the eggs have set up and the cheese has browned slightly; about 10-15 minutes. Cool slightly before slicing.
One pot meals that don't require much attention are great for babysitters. A few minutes browning the meat and cooking the onions, is all that is needed for this sensational Chicken Thighs and Rice with Honey dish. It can't get any simpler than this and the kids love it too!
My girlfriend's mother shared her recipe for creamed corn with me. It has become a family favourite and I always make a double batch during the summer, and freeze it for winter. Super easy, but SO delicious.
With the warmer weather among us, I think of fresh strawberries. This cake has amazing strawberry flavour, yet is super simple to make. To lighten it a bit, I use whipped cream to frost the cake, while adding a burst of freshness by adding fresh sliced strawberries in the center. Chocolate dipped strawberries, which decorate the cake, make it a definite show stopper.
This is a cake that I recreated for my Mother in Law's 50th birthday. I had seen Bakerella make cupcakes and use the chocolate decorations as toppers. I adapted her recipe to make a 3 tiered cake and used her stencil for the decorations. My mother in law said it was the best birthday cake she's ever had!
The kids are crazy for peanut butter and apple wraps. They don't have to be refrigerated and have a perfect combo of carbs, protein and vitamins, to give them the boost they need.
From peach pies and berry cobbler to lemon shortcake and watermelon popsicles, fruity desserts are perfect for summer. Please share your favorite fruit-based dessert, and include a link to the recipe and photo.
Nothing beats the heat like bananas foster with a scoop of ice cream. I decided to switch it up a bit and turn a favourite dessert, into a cake. This upside down Bananas Foster cake is sure to be a crown pleaser!!!
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