Monday, 30 June 2014

Blueberry Cobbler

Here is my favourite recipe for blueberry cobbler.  This tastes decadent but is lower in fat than you would think at just 231 calories per serving with approx 5 g of fat.  I found this recipe online at

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
2 tbsp lemon juice
1/4 tsp ground cinnamon
1/3 tsp ground nutmeg
1 cup all purpose flour
2 tsp grated lemon peel
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
3 tbsp cold butter
3/4 cup buttermilk (I used soured milk - 3/4 cup 1%milk with 2 tsp vinegar)

* In large bowl, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg.  Transfer to a 2 qt baking dish coated with cooking spray.

* In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs.  Stir in buttermilk just until moistened.  Drop by tablespoonfuls onto blueberry mixture.

* Bake, uncovered at 375 for 30 to 35 minutes or until golden brown.  Serve warm.  8 servings.

Friday, 27 June 2014

Chicken Pot Pie

I modified this recipe from a Company's Coming book.  It originally had a lot of salt and canned mushrooms.  I liked the final result.  I was in a hurry so I just used a Pilsbury Pie crust…so easy!

3 chicken breasts - skinless and boneless
1 tbsp oil
1/2 tsp seasoned salt
3 cups sliced mushrooms
2 cups sliced carrots
2 cups cut up potatoes
1 cup frozen peas
1/2 cup chopped onions
1 cup chicken broth
3 tbsp flour
1/4 tsp onion powder
1/4 tsp celery salt
Pastry for top

  • Cut chicken in bite size pieces and fry over medium heat in oven proof skillet (I use a cast iron skillet for this) with oil and seasoned salt.
  • Once chicken is almost cooked add mushrooms and cook approx. 4 min.  Add carrots onions and potatoes.  Cook for an additional 5 minutes.  Add flour and mix well then add chicken broth, frozen peas and onion powder and salt.  
  • Place pastry on top of  meat and vegetables.  Bake in 400F oven for 30 minutes or until pastry is light brown.  

Friday, 20 June 2014

Jim Jams

For my good friend Jim Cahill who gave me this recipe!  I only modified it a bit changing the margarine to butter and adding some flour.

1 cup brown sugar
1 cup butter
1 egg
1 tsp vanilla
1 tsp baking soda
2 1/2 cups flour
1/2 tsp salt

Mix sugar, butter and egg well and add rest of ingredients.  Roll a tsp of dough in the palm of your hand.  Put on a greased pan.  Flatten with a fork dipped in flour or sugar.  Preheat oven to 350F.  Bake approx 8 to 10  min or until just brown.  Put together with jam after they cool.

Tuesday, 17 June 2014

Maple Mustard Salmon

I am not a big lover of seafood so when I really enjoy a seafood recipe you know it is good!  I used our own homemade maple syrup in this and purchased wild salmon fillets.  I have heard some bad news about farmed salmon lately.

4 1/4 lb salmon fillets
1/4 cup butter
1/4 cup pure maple syrup
4 tsp Honey Dijon Mustard
1 tsp low sodium soy sauce

Place salmon in an 8 x 8 " baking dish.  Mix sauce ingredients together and pour over salmon, then bake at 425F for about 12 minutes or until salmon flakes with a fork.  Serve hot with extra sauce spooned on top.

Friday, 13 June 2014

Beef and Sausage Lasagna

This is a fantastic recipe…it takes some time as do most lasagna's…but it is worth it.

500g sweet Italian sausage
500 g lean ground beef
1/2 cup chopped onions
2 cloves garlic chopped
1 (28oz) can crushed tomatoes
2 cups spaghetti sauce
2 (6oz) cans tomato paste
1/2 cup water
2 tbsp Italian Seasoning
23 oz smooth ricotta cheese
1/2 tsp grated nutmeg
1 egg
500 g shredded mozzarella cheese
1 cup grated parmesan cheese
12 lasagna noodles

  1. Brown beef, sausage, onions and garlic in a pot until they are no longer pink over medium heat.  Drain grease.
  2. Add crushed tomatoes, spaghetti sauce, tomato paste, 1/2 cup water and stir into meat.
  3. Add Italian Seasoning
  4. Cover pot and let meat sauce simmer on low for approx 1 hour.
  5. Soak 12 lasagna noodles in hot tap water for 15 minutes.
  6. While noodles are soaking put ricotta cheese and nutmeg in bowl and mix.  Add egg. Sprinkle with additional Italian Seasoning if desired.  Mix with spoon.
  7. Now build lasagna layers.
    1. Use a 9x 13 inch baking pan
    2. Spread 2 cups of meat sauce on the bottom of the pan.
    3. Remove lasagna noodles out of the water bath.  Shake water off wet noodles.
    4. Lay 6 noodles across the layer of sauce.
    5. Spread half of the ricotta cheese mixture over the layer of noodles.
    6. Spread 1/2 of the mozzarella cheese over the ricotta layer.
    7. Sprinkle half of the Parmesan cheese over the mozzarella layer
    8. Spread 2 cups of the meat sauce over the cheese layer
    9. Lay down the next layer of noodles.
    10. Spread the remaining ricotta mixture over noodles
    11. Spread the mozzarella and Parmesan cheese saving some cheese for the top of the lasagna
    12. Put the last layer of meat sauce on the cheese
    13. Sprinkle the remaining cheese on top
  8. Cover with foil and bake in preheated oven for 25 minutes at 350F.
  9. Remove foil and bake uncovered for another 25 minutes.
  10. Remove from oven and allow to cool for approximately 15 minutes.

Tuesday, 10 June 2014

Chicken Supreme

This is delicious and very simple to make.  Even my fussy eater enjoyed it.  Adapted from Company's Coming.

1/3 cup All purpose flour
1/2 tsp salt
1/2 tsp pepper
1 tsp Paprika
1.4 kg Chicken breast, boneless, skinless
4 tbsp butter
284 ml condensed cream of mushroom soup
2 cups sliced mushrooms
1/4 cup white wine or apple juice
1 medium carrot, cut in thin strips

  1. Combine flour, salt, pepper and paprika in a plastic bag.  Shake to mix well.
  2. Add damp chicken, 1 at a time.  Shake to coat.
  3. Melt butter in frying pan.  Add chicken.  Brown well.  Transfer to casserole or small roaster.
  4. Add mushrooms to frying pan and saute until browned.  Layer on top of chicken.
  5. Empty soup into medium size bowl. Add wine.  Stir well.  Pour over chicken.  Place carrots on top.  Cover.  Bake in 350F oven for 1 hour.
  6. Serve over rice.

Monday, 9 June 2014

All Purpose Barbecue Rub

Make this ahead to put of ribs, chicken or mix into some ground beef for burgers. From Food & Drink Summer 2014

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup seasoned salt
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup celery salt
1/2 cup paprika
2 tbsp ground black pepper
2 tbsp chili powder
2 tsp mustard powder
1 tsp poultry seasoning
1 tsp ground ginger
1/2 tsp cayenne pepper
1/2 tsp allspice

Combine all ingredients in an airtight container.  Store in cool, dark place.

Saturday, 7 June 2014

Toffee Crunch Crepe Cake

This is a cake my son loves!  It is time consuming because you have to make the crepes…but it is well worth the effort.  The flavour is very heavy on vanilla (which I like) but you could switch it to  almond extract for a change.

1 1/2 cups flour
1/4 cups granulated sugar
1 1/2 cups evaporated milk
1/2 cup water
4 eggs
1/4 cup shortening, melted
2 tsp vanilla
1/4 tsp salt
1 tsp vegetable oil

2 cups whipping cream
2 tsp vanilla
Skor Toffee bits
icing sugar for garnish

Crepes - combine all ingredients for crepes in a food processor, blender or bowl.  Mix until you have a smooth thin batter.  Cover and let rest 30 minutes.  Heat a non stick skillet or crepe pan over medium heat.  Brush pan lightly with oil.  Add about 1/2 cup batter to pan.  Swirl batter around pan and pour excess back into bowl so crepe will be very thin.  Cook until bottom browns, 2-3 minutes, turn crepe over to cook other side.  Flip out onto plate.  Repeat until all batter is used.  You should have 10 to 14 crepes.

Filling- Whip cream in a large bowl until thick and cream holds its shape.  Beat in vanilla.

Assemble - place one cooled crepe on platter.  Spread a layer of whipping cream and then sprinkle with about 2 tbsp toffee bits.  Continue until crepes/whipping cream are used up.  Finish with a layer of whipping cream and toffee bits.  Sprinkle with icing sugar if desired.

Thursday, 5 June 2014

Chicken and Pork Adobo

This was a simple and delicious recipe I got from Company's Coming.  The only thing I changed was I made a gravy out of the sauce after cooking it.  Serve this over rice or quinoa.

1/2 cup Vinegar
1/4 tsp Garlic powder or 1 clove minced
2 tsp salt (I used 1 tsp)
1/2 tsp pepper
2 tbsp Soy sauce
2 cups water
1/2 tsp Paprika
500 g Lean pork cut up
1 kg Chicken breast, cut up

In 2.5 L casserole combine vinegar, garlic, salt, pepper, soy sauce, water and paprika.  Stir.

Cut up pork and chicken.  Add to casserole.  Cover.  Bake in 350F oven for 1 1/2 hours or until tender.  Serves 6

Sunday, 1 June 2014

Chocolate Chip Cookies

This simple recipe has been a family favourite for years!

2/3 cups shortening
2/3 cup butter, softened
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs
2 tsp vanilla
3 cups flour
1 tsp soda
1 tsp salt
1 cup chopped nuts (optional)
2 pkg 6 oz each semisweet chocolate pieces

  • Heat oven to 375F.  Mix thoroughly shortening, butter, sugars, eggs and vanilla.  Blend in remaining ingredients.  For a softer, rounder cookie, add 1/2 cup flour
  • Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.  Bake 8 to 10 minutes or until light brown.  Cool slightly before removing from baking sheet. 
About 7 dozen cookies.