It’s hard to believe we are already on week eight of the Julia Child celebration. This week’s French cooking assignment was a roasted chicken. Like Bob & I’s other posts, we wanted to jazz things up a bit so we did a lemon dill roasted chicken. Is it possible to ever go wrong with lemon and dill?! This chicken was moist, full of flavour and easy to make! Let’s get to the recipe so you can start cooking it too! Continue reading
Tag Archives: tasty
Today I have a delicious Asian inspired recipe for Pork Tenderloin slightly modified from this recipe on The Other Side of Fifty. It’s a simple recipe that can be made with ingredients you probably already have in your fridge, which is always a plus for me! So let’s get to the recipe!
As many dedicated BS’ers know, I work with a lot of passionate foodies. This recipe came from one of those foodies and I promise it doesn’t disappoint. It’s also relatively easy to make and can be used to brine almost any type of poultry from duck, chicken, turkey, etc. Brining slowly cooks the meat, allowing the enzymes in the meat to be broken down by the salt; resulting in a vary savoury, moist dish. I matched this dish with an excellent blue cheese gravy. The gravy itself it to die for – packed full of goodness! But let’s get crackin’ to the recipe:
Okay, I think everyone gets the point now that I’m basically addicted to soup… and if you really know me, you know I’ve been addicted to carrots my whole life! I even turned orange as a kid from the carotene in carrots… don’t believe me? Ask my mom. Maybe that’s why name is Carlene – close to Carotene…har har har So natural – to me – this soup is just fabulous!
A fellow food lover, baker and chef – not to mention friend – shared this delicious recipe with me! I’ve never eaten or tried to make meatloaf, so this was an adventure for me. Something must have turned out because this recipe was EXTREMELY delicious and I will definitely be making this again! Tip of the hat goes to HW for this recipe!
I recently was able to share a lovely meal with a friend that was filled with delicious wine (Layered Caked wine to be exact – appropriate for the blog don’t you think?), three different colours of potatoes, an array of other root vegetables followed up with a roasted rosemary lemon chicken with a side of garlic bread and tomato soup. Have you drooling yet? Let’s get to the recipe for the chicken:
It seems like every holiday season and everytime the turkey comes out, we’ve always got some left over, so instantely turkey soup comes to mind. Now, we already have one recipe for Turkey Soup on the blog and I can guarentee there will be more. I don’t think soup is my strong point in my baking/cooking skills, so practice it is!
This version is hearty and perfect for a cold day when you need to warm up. The rice keeps it light and healthy and you can always add your own variety of veggies.
Before I start this post I have to say that I recently discovered something that is more powerful than google: mothers. Yes, that’s right, mothers. While in the city-wide hunt for gelatin to make the homemade marshmallows, I came across pectin. Some would say pectin would be a suitable sub for gelatin, however, the mother said no and she was right…
I saw these Make & Takes blog and was instantly inspired to make them as they looked cute and delicious! The bottom is a creamy fudge that dissolves into the depths of a warm cup of milk (or soy/almond milk for those lactose people out there) and the marshmallow can be removed to float on top or stirred in for extra sweetness! Let’s get to the two-tiered recipe.
Bacon-Fleur De Salt Chocolate Velvet Cupcakes Drizzled with Pure Maple Syrup & Chocolate Agave Icing
I was looking for a delicious and unique cupcake to bring to my TEDx Saskatoon wrap-up meeting, but was faced with a bit of a problem: I was squished for time and to be 100% honest, was just too lazy to make a cake from scratch, so I went back to my trustee quick Saucy Sprinkles mix. But ah-ah – problem two struck me at this point: I only had a vanilla box mix and I wanted chocolate. Time to get creative BS’ers….
On another recent adventure with the Loveable Douchebag (don’t worry, he’s approved this name) we decided to venture into the world of lobster for numerous reasons (i.e. I have been scared to make lobster since my last memory is my mom bringing some home from Halifax and hearing them scream to their death as they are lower into a death boil, lobsters tend to be expensive, the LD eats lots of lobster but has never cooked one), so it was off to the world of lobsters!!