Tuesday, February 21, 2012

Veggie Quesadilla

Today I cleaned out the fridge...yikes. It's always amazing what I find stashed in there. The real amazement was that on my last grocery shopping trip I felt led to buy the whole produce section. We are a family of three, T is scared of every veggie except the primary (carrots, cauliflower, broccoli, celery), the baby is loving yams and hating carrots, and me well I love it all-which explains why the farmers market is in my fridge.

My eggplant has only a few good days left, the tomatoes are starting to soften, I have enough onions till march, and I am down to one pepper. I was thinking sandwich but than I took it to the next level, quesedilla. Love a good quesadilla with salsa, sour cream and guacamole, so good. However my avocados weren't ripe, salsa was moldy, so sour cream was my only lonely dip.

Off to work I went to create my veggie quesadilla. I wondered what the eggplant texture would be like after it was roasted so I diced it very small, I diced everything very small. I needed to use up lots of veggies.

If you find yourself in the same situation as me, this is what I did.


Veggie Quesadilla

  • eggplant, 2-3 tbsp diced
  • onion, 2-3 tbsp diced
  • red pepper, 2-3 tbsp diced
  • 1 clove of garlic
  • tomato, 1-2 tbsp diced
  • 3 basil leaves, chopped
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • cheese, enough to hold the quesedilla together
Probably delicious just like this

Preheat your oven to 425.

Dice your veggies and basil leaves, place in a bowl

Drizzle olive oil and balsamic vinegar over veggies, stir.

Pour veggies onto a baking sheet lined with aluminum foil. Spray the aluminum foil with baking spray before you pour the veggies on.

Place your veggies in the oven for 20 minutes or until roasted to your preference

Heat up a fry pan on the stove

In the fry pan place your tortilla

As the tortilla warms, sprinkle cheese on one side, top with veggies and place more cheese on top

Fold tortilla over.

Flip tortilla carefully. Cook tortilla until both sides are charred and cheese is melted.

Serve with sour cream, salsa, and guacamole

Friday, February 17, 2012

Beer Butt Chicken- Oven Style

Here is a great go-to recipe when you need to impress your in-laws, company, or just a romantic dinner for two. Beer Butt Chicken.

I am totally joking.

Who would of thought of this cooking method for chicken? It's so strange but it makes a delicious roast chicken. I have made this dinner many of times and I have tried many rubs but this one is the best rub by far! I even purchased a overly priced rub and it doesn't even come close to the flavor from this simple homemade recipe.

If you don't have kosher salt, go buy it. Kosher salt is great for bbq, rubs, and grilling; it creates a great crust on the meat. I have a massive spice collection so I was lucky enough to be able to just whip up this rub in no time.

Don't be shy...Grab a beer, a chicken, stir up the rub and
lose Swiss Chalets number.


Beer Butt Chicken
Adapted from: Food Network

  • 1 chicken (3 1/2 lb to 4 lb)
  • 2 tbsp garlic powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tsp cayenne pepper
  • 1/2 cup oil (I used less than 1/4 cup)
  • 1 can beer

  • Preheat your oven to 350 degrees
  • Rinse and pat dry with paper towel your chicken
  • Open your can of beer, drink half
  • Smother the inside of your chicken with rub
  • Place the can of beer on a roasting pan and carefully place your chicken on top
  • Brush oil all over the outside of chicken
  • Slather on the rub all over your chicken (I had a little left over rub when I was done)
  • Gently place your chicken in the oven
  • Roast for 90 minutes without disturbance
This is very delicious done on the grill as well, great for summer bbqs.

Tuesday, February 14, 2012

Frozen Cheesecake

Valentine's Day, here it is again. One of those holidays to celebrate our sweeties. T asked what I wanted to do for Valentine's Day this year. In my head I was thinking I would like to eat cake, read my book, drink coffee, and watch smutty tv but instead I said "o nothing." I really didn't want to go out anywhere. I am a total homebody.

"Well can I make you dinner?" He asked.

"Of course!! And I will make dessert." I replied.

"Frozen Cheesecake please" He shot back.

Of all things he could have said he chose the most simple. Yippee! I was totally prepared to be making a Black Forest Cake but luckily I ducked out of that one. Phew!

"Your on. I will be wearing my best set of yoga pants for our date, you know the ones with the holes in them?" He just looked at me and smiled. Love is grand.

Need a quick and simple cheesecake? Here it is. You can change the flavor of the cake by the juice and frozen fruit. I'm already planning the next one.


Frozen Raspberry Cheesecake

  • 1/4 cup butter
  • 1 1/2 cup graham cracker crumbs
  • 1 package cream cheese, softened
  • 3/4 cup sugar
  • 1 tub (litre) cool whip, thawed
  • 1 cup frozen/fresh raspberries
  • 1 container of frozen berry bunch, thawed
  • First make your crust. Melt the butter and pour into bowl of graham cracker crumbs. Stir to combine.
  • Press graham cracker mixture into the bottom of pan until firm, set aside
  • In a separate bowl with a electric mixture stir cream cheese and sugar until smooth
  • Add cool whip and berry punch into the cream cheese mixture, stir until combined
  • Fold in fruit stirring until combined, don't over stir
  • Pour into crust and freeze for 4 hours or until set
  • Serve frozen with chocolate sauce drizzle, fresh mint, or more berries for garnish.
My Valentine & I (October 2010)

Monday, February 13, 2012

Eggplant Parmesan Soup

I found this recipe in my search the other night. It slapped me across the face and said "Make me!" I ignored it for a couple of days, pushing it back in my brain as I thought about my mushroom burger or the tuna tacos I devoured the other day at Joeys during a seminar. When I went to the market on the weekend the eggplants called me over.
Nice shiny skins, no blemishes, great color, and on SALE! That's all I needed for a push. I grabbed my new purple veggie, collected the rest of the ingredients (already had the list on hand just in case), and off I went. On my walk home from the market I thought "do I even like eggplant?"

Turns out I do! I loved this soup. I have never eaten Eggplant Parmesan in my life. I didn't even know what the inside of a eggplant looked like. Do I peel them? Should I roast or saute? Is it bitter or sweet? Is there a core, seeds? Thank goodness for "the Google." Hehe.

I didn't get too adventurous with this recipe and glad I didn't. It was delicious. It was so good I had two bowls and after the second I was using my finger to get every last bit out of the bowl. T was on the couch next to me and I was so into my soup I didn't see him staring in disgust at my childish eating habits.

You got to make this soup, just make sure you wash your hands before you eat :)


Eggplant Parmesan Soup
Adapted from: Ashbury's Aubergines

  • 3 tbsp olive oil
  • 1 medium eggplant, chopped
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • 2 tsp oregano
  • 1/2 tsp dried red pepper flakes
  • 3 cups crushed tomatoes with puree
  • 4 cups water
  • 1/2 cup parmesan cheese, grated
  • 10 fresh basil leaves, chopped
  • 1/4 cup balsamic vinegar
  • 3 cups toasted/stale italian or french bread, cubed

Yes that is a eggplant colored Dutch oven, I got to keep it matching

  • Peel and chop your eggplant and onion. Chop your red pepper
  • Heat the olive oil in your pot. When the oil is hot toss in your veggies in

  • Cook veggies for about 2 minutes or until you have stopped crying over the onions. Toss in your oregano, red pepper flakes, and garlic, stir.
  • Once the veggies are looking soft and sauteed add in your tomato puree and water
  • Let simmer for 45-50 minutes uncovered on the stove
While you wait you can reheat your coffee (I was making this soup in the morning), do the dishes, listen to the latest Madonna song, or sit on the computer waiting for Madonna tickets to go on sale only to find out they were sold out :(. Still a little bitter over here. You can also grate your cheese

Now the simmering is over, it's time for the parmesan, bread, and balasmic vinegar

My favorite part
  • Add in the three ingredients and stir, let the bread soak up for about 10 minutes on the stove.
  • Keep the pot simmering as you stir in the bread, vinegar, and cheese
  • Grab your bowl and spoon, your done.
I chose to puree my soup with my stick blender but you can serve it anyway you like it.

Friday, February 10, 2012

Starting to feel better

I tend to watch the Real Housewives shows whenever they are on and I am nursing. There is something about the shows that I find amusing; either that or I need to find the remote before I start nursing.

I love how the networks believe that this is reality tv. Really who's reality involves that much botox, crying, fighting, and alcohol? Not mine...Ok maybe the alcohol part and only cause I cook with it a LOT. I love wine. However rest assured I am a very responsible mother and I only partake occasionally (around noon at my moms house).

Anyways last post I confessed locking my son in the vehicle, well it's been a few days and I am still sad about the whole ordeal. One of the wonderful things of motherhood is how we take on whole other life. Our children hurt we hurt just as much or more. Something happens to them, it takes forever for us to get over it or forgive ourselves. We have shots next week (I love how I say "we" like I am getting vaccinated too) and already I am apologizing to him. Scary part is for me I have only been doing this for 6 months...o boy.

So instead of marching into a therapist office and handing my cheque book over for the rest of my years I thought I will just journal all my starring motherhood moments. I know I am not alone in the world about the things I do or things that happen and nothing makes you feel better than getting it off your chest and having people share their experiences or drop a few lines of encouragement.

So here I will post all my embarassing, joyful, homourous, and sad moments of my motherhood journey. Hope you are able to laugh and cry with me and share a few moments from your experiences as a Real Housewife of your reality.

Wednesday, February 8, 2012

Peanut Butter & Jelly Muffins

Confession time. I did it. I locked my son in the vehicle yesterday evening. To make matters worse, the heat was on high because I was warming the vehicle as I turned to say good-bye to my mom. Needless to say my son is perfectly fine and was asleep after the whole ordeal however I don't think I will ever forgive myself. So I whipped up a little comfort in the kitchen, PB & J muffins.

Peanut butter and jelly just may have the perfect marriage. They never fight. Always have their own space in the fridge or cupboard, no matter what flavor jelly is peanut butter always complements, and they make a ridiculous delicious muffin.

These are the only muffins that I truly enjoy the whole thing. You get the traditional crunchy muffin top with a sprinkling of sugar but than the stump of the muffin is filled with jelly; no boring muffin stump left on the plate. All other muffins can keep there stumps I just like the top.

I found this recipe here on food.com. Great for lunch boxes or snack for little muffins.


  • 2 cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 cup milk
  • 23 cup sugar
  • 1 cup creamy peanut butter
  • 13 cup vegetable oil
  • ½ cup jam or ½ cup preserves , of your choice
  • ¼ cup sugar

    • Pre-heat your oven to 375 degrees
    • Mix together dry ingredients (flour, salt, baking powder)
    • Add in everything else except the jam, mix till combined.
    • Grease your muffin tins WELL
    • Scoop batter into muffin tin only filling half way
    • Place 2 teaspoons of jam onto batter
    • Scoop remaining batter into the muffin tins covering the jam
    • Bake muffins for 18-20 minutes
    • Let cool before removing from the pan to a wire cooling rack

  • Friday, February 3, 2012

    Portobello Mushroom Burger

    I am not a vegetarian nor have I ever been a vegetarian. I am a carnivore, I love meat and lots of it please.

    This past year my mom got diagnosed with stage 3 cancer. The day she finished chemotherapy we threw a party to congratulate her. That night at the dinner table she told us all she was becoming a vegan. I looked at her and told her I was never coming for lunch again. My mom is one of my favorite people to brunch/lunch/dine with so this "vegan" lifestyle was not a option.

    She was my inspiration to make this burger. When you have cancer you have to limit your red meat intake but who doesn't love a burger? I took a portobello mushroom (removed the stem and gills) brushed on a balsamic vinegar and olive oil glaze, and dusted a little oregano and basil on it. I broiled it in the oven for about 3 minutes per side. I layered on my favorite burger toppings, a slice of cheese, garlic aioli (still working on that one), and used one of my homemade buns.

    Best vegetarian burger I ever had-I didn't miss my beef or the grease one bit.


    Portobello Mushroom Burger
    • portobello Mushroom
    • splash of balsamic vinegar
    • splash of olive oil
    • pinch of dried basil
    • pinch of dried oregano
    Broil in your oven 3 minutes per side. Toast your burger bun towards the end of the mushroom cooking time if you want a toasted bun. Layer with your favorite toppings

    Need inspiration-here is what I am thinking for toppings:

    - avocado
    - roasted red peppers
    - red onion
    - lettuce
    - tomatoes
    - swiss/cheddar cheese
    - pickles
    - dijon mustard

    Wednesday, February 1, 2012

    Buns, Buns, Buns

    I love the smell of fresh bread! Don't you?

    Last summer I took my moms bread maker from the cabin in Kelowna and to my condo in Port Coquitlam. One day before I had to pick T up from work, I loaded all the ingredients in and turned it on. We were going to have hamburger soup and fresh bread for dinner, I was pumped (also 5 months pregnant and hungry). On our way home a fire truck came racing past us and I looked at T and said "it's probably the bread maker". We giggled for a few seconds until we realized there were four fire trucks outside our building; wasn't too funny anymore. We slowly drove by our patio to make sure there was no smoke coming out of the windows and all was clear. T looked at me and said "Chinese sound good?" That night someone down the hall set their kitchen on fire, our kitchen smelled like a bakery.

    Just like a hot cup of cocoa on a cold day, the scent warms me from my head to my toes. I pluck a bun off the baking sheet, breaking it open, and watching the steam rise off the bread. I spread on my smooth, creamy peanut butter, and take the first bite. Mmmm so delicious I am left speechless plus I have peanut butter stuck to the top of my mouth.

    Hungry yet? Here is the recipe.


    2 Hour Buns
    Adapted by www.food.com

    • 3 cups warm water
    • 2 tbsp yeast
    • 1/2 cup sugar
    • 2 beaten eggs
    • 6 tbsp oil
    • 7 cups of flour

    • Combine yeast and warm water. Stir that yeast so it dissolves and bubbles begin to form on the surface of the water-about 10 minutes standing time
    • Combine sugar, eggs, oil, and water/yeast mixture. Stir till combined.
    • Add in your flour one cup at a time and mix until stiff dough forms.
    • Dot the dough with oil.
    • Let rise for one hour uncovered in the same mixing bowl, punching the dough down every 15 minutes
    • After one hour form into buns and place on greased baking sheets. We like big buns so we get 14 huge buns out of this recipe.
    • Cover buns with a tea towel and let rise for 30 minutes.
    • Once risen bake in the oven at 350 degrees for 20 minutes