Butterflied Pork Sausages, Mashed Root Vegetables and Corn on the Cob

I wanted to use up some pork sausages from in my freezer tonight so I created a meal around some fall favourites I find at our Farmer's Market this time of year. Hence the Mashed Root Vegetables (with roasted garlic, of course!) and fresh corn on the cob.

To butterfly sausage you simply hold them upright (so they curve upwards like a smile) and cut down but not all the way through, so you have something that looks like this )(... I fried them in a mixture of olive oil and butter, about 1 Tbsp. of each until they got a really nice crust on both sides, but not quite burnt. YUM!

Then I made the tweaked version of Mashed Root Vegetables with Roasted Garlic (from Everyday Flexitarian) and made it as follows:

Mashed Root Vegetables with Roasted Garlic:

1 large Yukon gold potato
1 medium rutabaga
3 small beets
2 carrots
1 head garlic, roasted (see next recipe)
1/2 cup butter, cubed

Peel and cut potato, rutabaga, beets and carrots into 1" cubes. Bring a pot of salted water to boil, add root vegetables; cover and reduce heat. Boil gently for 30 minutes. Drain and return to the pot with roasted garlic and butter. Mash or put through a food mill for a finer texture. Makes 8 servings. 

*NOTE: After making this and it turning out pink (looks interesting to say the least), I would buy golden beets next time for a lighter, less colourful look. A.k.a: The pink freaked out my son and he wouldn't eat it even though it was DELICIOUS.

How to Make Roasted Garlic: Preheat oven to 400*F. Remove the loose papery skin from the outside of a whole head of garlic by rubbing the head between your palms. Slice off and then discard the top 1/4" of the tips of all the cloves. Place the garlic head cut side up in a square of tinfoil, drizzle with EVOO. Wrap it up and bake it on the middle rack for 30 minutes. Let it cool and squeeze the cloves from their skins. The roasted cloves will be soft enough to mash and use in spreads, dips, sauces and other recipes.

Then the final touch to my meal was fresh corn on the cob. We LOVE Taber corn and always pick some up from the trucks when they're around town. I shuck them, remove the hairs, wrap them in tinfoil and bake at 350*F for 20-25 minutes. Serve with butter and salt for the yummiest side dish around.

Even though my son was skeptical of the pink vegetable mash, he ate the corn and sausages no problem. Try it out, let me know what your kids think of the pink mash ;)

The Case For Buying Organic

Most of us are aware of the ongoing debate of organic vs. non-organic. I hear from other moms all the time: 'we can't afford to eat organic' or 'that's just a load of hooey'. I, for one, believe that to make sure my children can be the healthiest they can possibly grow up to be, I must start somewhere. I started by taking baby steps: every time I went grocery shopping I would try a new organic product. This went on for about a year, and now we drink organic milk (tastes WAY better), eat organic fresh fruits and vegetables, honey, pasta, tomato sauce, tortilla chips, salsa, sour cream, juice, and the list goes on. The more people buy organic, the more the market swings in that direction and the prices come down.

I look back about 5-6 years ago, when my son was a toddler, as a single mom I couldn't even fathom buying organic. It was so expensive! "6 DOLLARS FOR AN APPLE!?! ARE YOU KIDDING ME!?!"  But now it's approximately 1 dollar for an organic apple (or cheaper if you buy in bulk from online distributors, such as SPUD.ca). It's simple economics, supply and demand if you will.

I borrowed an interesting cookbook from the library a few weeks ago, titled Everyday Flexitarian. This is a wonderful cookbook. It can be broken down for Vegetarian and Meat-lovers alike in a single recipe. In the forward, the author, Nettie Cronish, explains why it is important to eat organic. (She gets her information from the Organic Consumers Association):

• Organic foods contain higher levels of beta carotene, vitamins C, D and E, and essential minerals.
• Organic foods are free of food additives (such as colour dyes), flavour enhancers (like MSG), artificial sweeteners (like aspartame and high-fructose corn syrup), contaminants (like mercury), and preservatives (like sodium nitrate).
• Organic animals are drug free: they are not given antibiotics, growth hormones, arsenic or genetically modified vaccines; they are not fed slaughterhouse waste, blood or even manure (chicken manure is reportedly used sometimes as a supplement to a cow's diet), thus eliminating the risk of Creutzfeldt-Jakob Disease, aka mad cow disease.
• More than 400 chemical pesticides are used in conventional farming, and residues remain on or within the cell walls of produce even after washing. Children are especially vulnerable to pesticide exposure.
• Organic food is not genetically modified.

Now, if money were not a factor would you choose organic or non-organic foods? Now that we know what is lurking at the supermarket, can we really ignore the facts that things like dyes, aspartame, HFCS and nitrates are going into our children's mouths? ONLY WE CAN INITIATE CHANGE. Nothing will change unless we do it first.

Do it like I did, in baby steps. Here is my 3-step guide to getting your family eating healthier, more beneficial foods:

1. OBSERVE:  Next time you need to go buy groceries, just observe. See what kinds of organics are available at your local supermarket and what the price difference is. Some supermarkets such as Loblaws (Superstore, Extra Foods, No Frills, etc.) are actively trying to keep the price of organics within a reasonable range of the non-organics. They do this to encourage people to buy organic even if it's not in their budget. For example, today at my local Superstore regular bananas are $0.77/lb and organic bananas are $0.97/lb. Only a few cents difference! Even if you're buying a crap load of bananas, it's only a $1 difference for 5 lbs of organic bananas.
2. ACT:  Once you know what is available, buy it. Start with just fruits, or just vegetables. It can be daunting when you realize just how much organics are out there. If you start small it will be easier. Organic apples are the best fruit to start with, and any other thin-skinned fruits as they soak up pesticides like a sponge. Even washing only gets rid of the stuff they spray on right after they're picked. The chemicals they spray on fruit while its growing is ingrained into the cell walls forever. Yum...
3. MAINTAIN:  Once you're on a roll, all you have to do is maintain. If you run out of ketchup, go buy some organic ketchup. Heinz even makes organic ketchup now.

See? Once you get going, it's as simple as 1, 2, 3. My family eats about 60-70% organic now. We will eventually be moving into the organic, grass-fed meats department. But this is our final step in the organic process. Look for this logo on certified organic Canadian products: 

Another great step to take is to plant a garden. I have a 10' x 10' plot in our local community garden (that's 100 square feet of gardening space!) and I purchase organic seeds online. This helps cut down our grocery bill in the summertime. The other day, I pulled at least 5-6 lbs of green and yellow beans, 2 lbs. potatoes, 8 large beets, a handful of fresh peas and a nice handful of cilantro (ALL  FOR FREE!). We had a feast to say the least. I encourage you to start your own organic garden, either in your own backyard or find a community garden in your town or city. The internet is full of information for brand-new gardeners. Even if you don't have a green thumb, you can grow a garden, trust me: the sun and the rain do most of the work.

Follow my blog here and I will continue to post tips for buying organic and also delicious recipes for you to try in your own kitchen.

Oatmeal & Cornflake Cookies

1 cup margarine or butter
1 cup brown sugar
1/2 cup white sugar
1 egg, beaten
2 cups rolled oats
1 cup flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla

Mix well.Use a cookie scoop and roll in crushed cornflakes. Flatten with fork. Bake 350F for 12 mins. Only do 12 to a pan, they spread. These are so good! Everyone in our family loves them!

Meatball Stew

So I was trying to figure out what to take to my SIL's the other night for family dinner and this is what I made. It turned out awesome and delicious. 

Meatball Stew:

1 onion, chopped

2 carrots, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1 cup fresh green beans, cut into 2" pieces

5 new potatoes, quartered with skins on

1 cup vegetable (or beef) stock

2 cans tomato sauce

2 tsp. thyme

Salt and pepper to taste 

18-20 handmade or store bought meatballs, thawed

Sauté onions, carrots, celery in Dutch oven over medium heat until soft. Add garlic and cook 1 minute. Add remaining ingredients, except meatballs and bring to a boil, reduce heat to low and simmer for 30 mins or until potatoes are fork tender. Add meatballs; heat through. Serve hot with garlic toast or crusty rolls for mopping up the sauce. Makes approx. 6 servings.

Would also be good with some fresh cremini mushrooms, quartered instead of green beans. 

Cabbage Roll Soup

This recipe started out as me wanting to make cabbage rolls, then I couldn't use the cabbage because the leaves weren't whole for rolling them up. So I decided to make soup instead. It has all the same stuff as you would find in a good cabbage roll but in a delicious, warm-you-to-your-toes soup!

Cabbage Roll Soup:

2-3 Tbsp EVOO

1 onion, chopped

2 carrots, chopped

1 lb. ground pork

2 cloves garlic, minced

1/2 head green cabbage, cored & chopped

6 cups Low Sodium Organic Vegetable Broth

Salt & Pepper, to taste

1 cup cooked long grain white rice

Heat a soup pot or Dutch oven over medium heat, add EVOO, onions and carrots. Cook 5 mins then add the ground pork, cook until no pink remains. Add garlic and cabbage, stirring to keep the garlic from burning for 3-4 mins. Once cabbage starts to release it's juices, put the lid on and let it cook on low for 5-10 mins, it will really cook it down and look nice and translucent. Now add the vegetable stock and bring it to a boil, add salt and pepper to taste. I usually add some Epicure seasonings such as 3 Onion Dip Mix or Hot Artichoke Dip Mix at this point to bump the flavour. When ready to serve, add the cooked rice and allow to heat through 1 min. Spoon into bowls and serve. Yummy!

Extra options: add a can of diced tomatoes for extra oomph.

Born Safe, Born Naturally, Born at Home: My Home Birth Story

My husband and I's home birth story starts nearly 10 months ago when a tiny little '+' showed up on a home pregnancy test, just 8 days before our wedding. I immediately turned on my computer and applied with every midwife within a reasonable driving distance. I did a BIG happy dance when I was accepted with one of the midwives in the city. All of our tests came back normal and healthy so I was a perfect candidate for home birth.

My husband has 2 boys and I have a boy, both from previous relationships, so this was our first child together and we were rooting for a girl. At my 20 week ultrasound, the tech confirmed that we were indeed having a girl.

Everything went very smoothly throughout my pregnancy, no morning sickness, textbook heartburn and swelling, but nothing out of the ordinary. That is, until I was 38 weeks, and my blood pressure shot through the roof. I was sent to the nearest hospital to test for pre-eclampsia. After two hours, it was determined that I did not have pre-eclampsia, but rather, I was just doing too much. My midwife heard of all the cleaning and organizing and meal-making I had been doing and shook her proverbial finger at me. However, my midwife needed the approval of the Obstetrician on duty at the hospital to release me, and he was in surgery performing C-sections for four hours before I finally had enough and checked myself out. During those four hours, two resident doctors came in to check on me, and tried to convince me to stay and be induced. Their reason: simply on the basis of my high blood pressure... I politely declined the first time, then not-so-politely declined the second time as well. They tried scare tactics such as 'you could have a stroke,' to which I replied that anyone on the planet, at any given moment could have a stroke. So, being the rebel that I am, I signed the 'Against Medical Advice' release and drove myself home.

Another week went by before early labour set in. Three days of tiny, little, ignorable contractions (this was definitely the most frustrating stage). And finally on Monday, April 29, just before dinner, the REAL contractions started. My mom came over to make dinner and my sister-in-law came over after work to help out with the kids.

The midwives came to check me and I was 3cm dilated. I laboured long into the night and at 3am, the midwife suggested we go to the hospital, as my contractions weren't all that strong, consistent or close together at that point, to get a dose of a labour-enhancing drug. I cried, because I really didn't want to go to the hospital. I liked being in my house, surrounded by my things and my family. I asked her to just give it another hour, to see where things went and when she checked me again a little bit after 4am, I was finally 10cm dilated! She told me to go have a couple of pushes on the toilet, then we could get comfy on the bed for the finale. I hobbled over to my master bathroom, sat on the toilet and after the second push I felt her head come way down. I freaked right out, thinking she would fall out right into the toilet, so I hobbled back to my bed, screaming 'SHE'S COMING!'. I leaned back against my husband, one midwife braced one of my legs and my mom braced the other.

And then I pushed through two contractions and SHOT MY DAUGHTER OUT LIKE A CANNON. Lol the midwife was telling me 'Don't Push!' but it was like stopping a freight train, my beautiful little girl was born at 4:35am on April 30th. She was perfect and healthy, with ten tiny fingers and ten tiny toes. Thanks to the skills of my amazing midwife, I didn't tear at all. She was 7 lbs 12 oz and 20" long. It was immediately decided that she looked like my husband.

A few days before I went into labour, I watched a VERY interesting documentary by Ricki Lake, called 'The Business of Being Born.' It will totally change how you view hospital birth, home birth, doctors and midwifery. I highly suggest watching it, even just for the educational benefit of it.

As far as hospital vs. home birth goes: every woman should make the decision that is right for her. But, seriously, I had my son at a hospital with a doctor and it was a completely different experience than having my daughter at home with a midwife. I totally enjoyed my home birth experience, well, as much as a woman in pain can enjoy things, I guess. I felt empowered. Kind of like: 'I am woman, hear me roar.' There is nothing that really makes you feel like a true woman than overcoming the pain of childbirth and having that perfect little present in your arms as your reward.

West African Chicken & Sweet Potato Stew, Red Beans, Jollof Rice & Fried Plantains

For dinner tonight, I got it into my head to make something different. I had come across the recipe for West African Chicken & Sweet Potato Stew from Recipes From a Pantry a few days ago and, well what can I say? It inspired me. I headed into town to a local African market to pick up a few things and I was on my way.

Here is how it turned out: PHENOMENAL! My husband gobbled it up and so did my mother, who happened to be over for supper. So, here are my versions of the original recipes. I tweaked them, as I usually do.

Clockwise from top: Jollof Rice, West African Red Beans, Fried Plantains, West African Chicken & Sweet Potato Stew

West African Chicken & Sweet Potato Stew:

2 cups sweet potato, peeled and chopped into 1/2" cubes
1 1/2 tsp. ground coriander
1 1/2 tsp. ground ginger
Salt & Pepper to taste
2 Tbsp. oil
8 chicken thighs
1 sweet onion, sliced very thinly
2 cloves garlic, minced
2 bell peppers, roughly chopped
2 Bay leaves
1 cup water
1 - 14 oz. can diced tomatoes
1 Maggi cube (*sold only in ethnic/African stores)

Preheat oven to 350'F. Season sweet potato chunks with 1/2 tsp of the ground coriander and 1/2 tsp. of the ground ginger, salt, pepper and 1 Tbsp. oil. Mix well and bake for up to 30 minutes, turning once. Season chicken with remaining ground coriander, ground ginger, salt and pepper. Heat remaining oil in a pan, fry chicken until cooked through, remove from pan and set aside. In same pan, add onions, garlic, peppers and bay leaves, fry 1 minute until fragrant. Add water, simmer until onions are soft, stirring occasionally  Add diced tomatoes and Maggi cube. Simmer 15 more minutes. Add chicken and sweet potato to the pan; simmer another 10 minutes. Adjust seasonings and serve. Makes 4 servings.


West African Red Beans:
(original recipe here)

1 cup dried pinto beans, thoroughly rinsed
1 1/4 cup onion, chopped, divided
1-2 Tbsp. oil
1 - 14 oz. can diced tomatoes
1 Tbsp. tomato paste
1 clove garlic, minced
1/8 tsp. cayenne pepper
Salt & Pepper to taste

Soak the beans overnight in 2 quarts of water, or you could quick soak them by putting the beans into a heavy pot and cover with 2 quarts of water, bring to a boil and boil for 2-3 minutes. Remove the pot from the heat and let the beans soak, uncovered for 1 hour. Bring the pot of soaked beans to a boil, then reduce the heat to low. Add 1/4 cup of the onion and simmer, partly covered, about 1 hour, or until the beans are tender but not mushy. Drain the beans and set them aside. In a large skillet, heat the oil, saute the remaining cup of onions until soft and translucent, but not brown. Add the tomatoes, tomato paste, garlic, cayenne pepper, salt and pepper. Stirring frequently, simmer the mixture until most of the liquid has evaporated. Stir in the beans and cook, uncovered, for about 5 to 10 minutes, stirring frequently. Makes 6-8 servings.


Jollof Rice:
(original recipe here)

1/2 large onion, finely sliced
1 clove garlic, finely sliced
1 Tbsp. oil
1 Bay leaf
2 Tbsp. water
2 1/2 Tbsp. tomato paste
1 2/3 cups basmati rice
1/2 can coconut milk
1 1/3 cups water
1 Maggi cube
Salt to taste

Heat oil in a pan, add onions, garlic, bay leaf and 2 Tbsp. water. Stir fry 5 minutes. Add tomato paste, fry for 30 seconds and add the rice; stir until completely coated. Transfer to rice cooker, add coconut milk, water and Maggi cube. Mix well, adjust seasonings. Cook until done, fluff with a fork. Makes 4 servings.


Fried Plantains:

2 large ripe plantains
salt to taste
oil for frying

Peel and slice the plantains, add to hot oil in pan, sprinkle with salt. Cook until brown on bottom side, flip and cook until brown on other side. Drain on paper towel; serve. Makes 4 servings.

Chicken Bacon Corn Chowder

I adapted this recipe from one I found on Gen Y Foodie's blog (link here). I changed up the seasoning and added chicken, basically. So props to Dara a.k.a Generation Y Foodie ;) Oh and P.S. it makes more than you realize, I had so much leftovers. Easy to double or triple this recipe for crowds.

Chicken Bacon Corn Chowder:

Photo is courtesy of Gen Y Foodie's Blog

1 onion, diced
2-3 stalks of celery, diced
1/2 lb. smoked bacon, diced
2 boneless, skinless chicken breasts, cut into very tiny pieces
1 Tbsp. EVOO
2 cans whole kernel corn (1 kernel and 1 creamed would be yummy too)
1 lb. red potatoes, scrubbed and cut into 1/2" pieces
4 cups low sodium organic vegetable broth
1 1/2 cups Half & Half creamer
Salt & Pepper to taste
2 Tbsp. VE Seasoning for Hot Artichoke Dip
1 Tbsp. flour
1/4 cup fresh chives, diced

In a large soup pot (once you have removed the stickers on the inside & green army men that my son had in there... lol) saute onion, bacon and celery in EVOO on medium heat 5-6 minutes. Push everything to the outside edges of the pot (creating a hole in the centre); add the chicken. Cook, stirring, JUST until chicken no longer pink in the middle. Do not overcook the chicken or it will be tough. Add corn, potatoes, stock, salt, pepper & seasoning. Bring to a boil; reduce heat and simmer 20 minutes (or until potatoes are fork tender). In food processor (or blender or whatever you have), puree 1 1/2 cups of chowder with 1 Tbsp. flour. Whisk back into pot. Add half and half and chives, Cover & simmer 10 more minutes. Serve hot with garlic toast on the side. SERVES 6-8.

Chicken Cannelloni

I have had a box of cannelloni noodles for a long time just sitting around with my other noodles. I could tell they were getting jealous of all the other noodles being used but them. SO, to be fair, I decided to make some Chicken Cannelloni for supper and use them up.

Here is what I did (**some of the ingredient amounts may not be accurate as I was experimenting... aka 'dump & pour')

Chicken Cannelloni:

2 boneless, skinless chicken breasts, cooked & finely chopped or shredded
2 carrots, peeled & grated
2 celery stalks, finely diced
1 onion, finely diced
2 cloves garlic, minced
2 Tbsp. EVOO
1 Tbsp. your favourite seasoning (I used Red Garlic Sansel by Epicure, Salt & Pepper will work as well or Italian seasoning, or a mix of dried Basil and Oregano. TOTALLY up to you. Lol)
2 cups meatless spaghetti sauce
1 small tub ricotta cheese (approx 1 cup worth)
handful fresh parsley, minced
8-10 dry cannelloni noodles
1 1/2 cups grated cheese

Cook carrots, celery, onion, garlic & seasoning with EVOO until very soft and cooked through. Meanwhile, boil water and cook noodles until just al dente. (If you over-cook your noodles they will be difficult to fill), drain and immerse in cold water to stop the cooking process. In a bowl, mix the ricotta cheese, parsley, cooked chicken, 1/2 the cooked pan veggies and a dash of chicken or veg broth if it looks too thick. Meanwhile add the spaghetti sauce to the remaining pan veggies and just warm it up, stirring occasionally. Put a bit of sauce in the bottom of a 9x13 glass dish and fill the cannelloni noodles with ricotta/chicken filling. Top with more spaghetti sauce and top that with grated cheese. Bake at 425'F for 15-20 mins. Mmmmmm I made homemade garlic/onion bread to serve with it. SO amazing.

Petition Loblaws Canada to remove GMO's from their products

To all my friends, family and blog followers: please help me get the attention of Loblaws Canada by e-mailing their Chairman Galen Weston at customer_service@weston.ca. I have sent the following e-mail, you may feel free to copy & paste and insert your own concerns and information. Thank you.

Dear Mr. Weston;

I have recently become concerned about the use of GMO's in our food products here in Canada. After do...ing some in-depth research I have decided that because I love your President's Choice brand so much, I should e-mail you regarding this matter.

I would love to continue to shop at your stores, and to do so I would have to see a significant effort on the part of Loblaws to do 3 things:

- Commit to the removal of genetically engineered (GE) ingredients from President's Choice, No Name and other Loblaws brand name products.
- As an interim measure, immediately begin labeling products which contain GE ingredients and stop preventing suppliers from labeling products "Non-GE."
- Instruct suppliers that Loblaws will begin to phase out all products in their stores that contain GE ingredients.

Retailers around the world have stopped experimenting on their customers and have refused to sell GE foods. Sainbury's in England, Carrefour in France and Trader Joe's and Whole Foods in North America have all committed to the removal of GE foods in their brand name products. PC Organics is a step in the right direction - so let's work together to make President's Choice the People's Choice!

Thank you for your time sir. Have a great week.

Sincerely,
______Name______
___City, Province___

Broccoli Salad

This is a staple salad at all family functions in my family and absolutely delicious! It is also easily made vegan-friendly by using vegannaise in place of Miracle Whip. The original recipe came from a friend of my grandmother's.

Broccoli Salad:

3/4 cup Miracle Whip
1/4 cup sugar
1 Tbsp. vinegar
2 broccoli heads, finely chopped
1 small cauliflower, finely chopped
1 cup celery, finely chopped
1 bunch green onions, finely chopped
1/2 cup plumped* raisins
1/4 cup sunflower seeds
1 tin mandarin orange segments, drained


Combine first 3 ingredients and stir into remaining ingredients. Chill in refrigerator 3 hours to 1 day before serving to allow flavours to blend.

Penny Carrots

My grandmother is my cooking inspiration. She has cooked thousands upon thousands of delicious meals in her kitchen over the years and has published two cookbooks. I got this recipe from her after she made it for a family function. It's so delicious and easy I just had to share it with you.

Penny Carrots:

Photo courtesy of yummly.com

2 lbs. carrots, sliced into 1 cm chunks, cooked al dente and drained

1 can tomato soup

1 cup white sugar

3/4 cup vinegar

1/4 cup extra virgin olive oil

1 Tbsp. mustard

1 onion, chopped

2 green peppers, chopped

Place cooked carrots in a bowl. Bring all other ingredients to a boil. Pour over carrots. Cover and chill in refrigerator for 2 days. Serve cold.

Beef Bourguignon Pot Pie

Beef Bourguignon also called Beef Burgundy, is a well-known, traditional French recipe. The dish originates from the Burgundy region (in French, Bourgogne) which is in the East of present-day France, as do many of the more well-known French dishes such as coq au vin, escargot, persillé ham, oeufs meurette, gougères, pain d'epices, epoisses, etc. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

I can't remember where I found this recipe, but it's definitely a keeper!

Beef Bourguignon Pot Pie:

Beef Bourguignon Pot Pie (minus the topping)

1/4 cup butter, divided
3 medium carrots, coarsely chopped
3 stalks celery, coarsely chopped
1 medium onion, chopped
1/2 tsp. pepper
3 cups fresh mushrooms, sliced
1 cup Burgundy wine (I use whatever red wine I happen to have in the house... Lol)
1 Tbsp. coarse grain Dijon mustard
4 cloves garlic, minced
2 tsp. fresh rosemary, finely chopped
2 tsp. dried thyme
2 - 17 oz. pkgs refrigerated cooked beef tips in gravy
1 cup beef broth
4 croissants, split in half horizontally

Preheat oven to 375'F. Coat a 3-quart baking dish with cooking spray; set aside. In a large skillet heat 3 Tbsp. of butter over medium heat, until melted, add carrots, celery, onions and pepper. Cook 10 mins, remove from heat. Add mushrooms, Burgundy, mustard, garlic and herbs. Return skillet to heat, bring to a boil; reduce heat. Simmer 5 mins. Add beef with gravy and broth. Heat through, cover to keep warm. In a bowl, microwave remaining 1 Tbsp. butter until melted. Brush cut sides of croissants. Cube croissants. Transfer hot mixture to prepared baking dish. Sprinkle with cubed croissants. Bake, uncovered, 20-25 mins. Serves 8.

I recently served this to company with Caesar salad and homemade garlic toast, and they loved it! Not super kid-friendly, as the flavours are a bit strong, but sometime you just gotta make something just for mommy & daddy's taste-buds.

Chicken Hurry

This is such an easy recipe to make when you're in a 'hurry!' Lol. It only takes a few ingredients but the flavour is awesome. I serve it with rice & vegetables on the side.

Chicken Hurry:

Chicken Hurry

3 lbs. raw chicken pieces, thighs are best
1/2 cup ketchup
1/2 cup water
1/4 cup packed brown sugar
1 envelope dry onion soup mix*

Arrange chicken pieces in bottom of greased casserole dish or roaster. Combine remaining ingredients and pour over chicken. Bake at 350'F for 1 hour.

*If you sometimes don't have an envelope of onion soup mix on hand, here is the recipe I use to substitute:

Lipton Dry Onion Soup Mix:

1/4 cup dried minced onion
2 Tbsp. beef bouillon powder
1/2 tsp. onion powder

This is equivalent to 1 pkg. soup mix.

Carmen's Caper Casserole

My mom used to make this all the time when I was a kid, and since I am making it for my kids tonight for dinner, I thought I would share it with you all. I believe the original recipe came from Jean Paré's Company's Coming Cookbooks. It's super easy to double or triple for a crowd.

Carmen's Caper

1 1/2 lbs. lean ground beef
1 onion, chopped
Salt & Pepper to taste
1/2 lb. dried spaghetti noodles, broken into smaller pieces
1 - 19 oz. can diced tomatoes (flavoured tastes better, like Italian or Garlic & Olive Oil)
1 - 10 oz. can cream of mushroom soup
1 cup grated cheddar cheese

Brown beef & onions, sprinkle with salt & pepper. Stir. Transfer to bottom of 2 quart casserole dish. Cook spaghetti according to pkg directions., drain. Layer over meat. Break up large tomatoes chunks, pour over top. Spoon soupy goodness over that. Cover with cheese and bake uncovered at 350'F for 30 mins, or until hot & bubbly! Serves 6-ish.

PICTURE TO COME AFTER I'M DONE COOKING TONIGHT ;P