Monday, 30 November 2015

hashbrown casserole

this isn't anything new.  hashbrown casserole has been in my recipe catalogue for 10+ years now, at least.  
always a favourite yet never ever photographed.  weird right?
this weekend i put an end to that nonsense, made it, then photographed it in all it's glory.

then we ate it.  no regrets. then had leftovers.  still no regrets.

hashbrown casserole

2lb frozen hashbrowns, thawed
1 1/4 cups sour cream
1 - 10 ounce can cream of chicken (or mushroom) soup
1/4 cup butter, melted
2 cups shredded cheddar cheese, more for top (optional)
1/2 cup white onion, chopped
sea salt and pepper

green onions, diced fine for garnish


in large bowl stir together, soup, sour cream, butter, onion, cheese and salt & pepper until well combined.  add in hashbrowns tossing to coat.
in 9 x 13-inch baking dish sprayed with non-stick spray add in potato mixture spreading evenly among dish.  
bake for 45-60 minutes covered until bubbly and hot.  remove from heat sprinkle on more cheese if desired and place under the boiler till bubbly.

serve with green onions.  enjoy.

Sunday, 29 November 2015

avocado & spinach egg mcmuffins

there are egg mcmuffins.  and then there are egg mcmuffins.

or as i like to refer to them as the best breakfast sandwich ever.  period.
spinach, avocado, ham, cheese, and egg.  
really it's no contest.
this is what a sunday morning breakfast win looks like.  it's also maybe what lunch looks like.

avocado & spinach egg mcmuffins

1 english muffin, split & toasted
1/4 avocado, sliced
handful spinach
1 slice maple ham
fried egg
1 slice of cheddar cheese

cook egg until desired doneness in small fry pan.  top with cheese.
assemble sandwich.  and devour.  it's that easy.

Marshmallow Fluff Rice Krispie Treats

rice krispie treats + extra marshmallows + marshmallow fluff
these treats are extra gooey, appreciated by all, and the perfect accompaniment to our weekend of ornament crafting, santa visits and dubsmash videos.

cheers to the weekend.

Marshmallow Fluff Rice Krispie Treats

6 cups rice krispie cereal
1 - 454g pkg mini marshmallows, divided
1/4 cup butter
1 - 198g jar marshmallow creme or fluff
1/2 teaspoon vanilla

in large saucepan melt butter over low heat.  add all but 2 cups of marshmallows and stir until completely melted.  remove from heat and add in vanilla.
add cereal and stir until well coated.  add in the reserved 2 cups of marshmallows and marshmallow creme.  stir to combine.
using a buttered spatula evenly press mixture into a 13 x 9-inch pan cooking with cooking spray.
cool and cut into squares. 

Sunday, 22 November 2015

Mexican Street Corn Dip

this years annual 'wildcat' christmas party was accomplished in pjs.  
why not i say.  
you can eat more and when you get home you don't have to change which makes stumbling into bed that much easier.
this makes perfect sense to me.

alongside my favourite comfy sweats i brought with me a mexican street corn dip.  really, it's still just my favourite salad ever but instead of using a fork to eat, you use a chip.  
again, this makes perfect sense to me.


Mexican Street Corn Dip

2 tablespoons unsalted butter
4 cups (6-8 ears) fresh corn on the cob
1/4 cup mayo
1 clove garlic, grated
1/2 jalapeno pepper, ribs and seeds removed, diced fine
1/3 cup cilantro, chopped fine & loosely packed
2 scallions, chopped fine
juice 1 lime
3/4 teaspoons chili powder, more to taste
1/4 teaspoon smoked paprika
1/2 cup cojita or feta cheese

tortilla chips for serving



melt butter in heavy skillet over medium high heat.  add corn, dos and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes
add in jalapeƱo, saute for a minute and remove from heat.
pour corn mixture in serving dish.
meanwhile, in small bowl mix together mayo, grated garlic, lime juice, chili powder and paprika, until well combined.
pour dressing over top of corn mixture.  add in the scallions, feta, and cilantro, tossing to coat.
adjust seasoning to personal preference.

serve warm or at room temperature with tortilla chips.

Friday, 20 November 2015

chewy peanut butter cookies w/ peanut butter chips

the only thing better than a friday, is a friday that includes fresh baked peanut butter cookies.
and the only thing better than a fresh baked peanut butter cookie, is a peanut butter cookie studded with peanut butter chips.

chewy peanut butter cookies w/ peanut butter chips


1/2 cup unsalted butter, softened
1 cup peanut butter
3/4 cup white sugar, plus more for sprinkling
1/2 cup brown sugar, firmly packed
1 large egg
1 tablespoon milk
1 teaspoon vanilla
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1 cup reese's peanut butter chips


preheat oven to 350F.
in a large bowl combine flour, baking soda, baking powder and salt.  set aside.
in the bowl of an electric mixer, beat butter and peanut butter together until fluffy.  add in sugars and beat until smooth.  add in egg, milk, and vanilla, mix well.  add flour mixture and beat thoroughly.  fold in peanut butter chips.
place sprinkling sugar on a small plate.  roll dough into balls and then into sugar.  place on parchment lined baking sheet and bake for 10-12 minutes.  do not overbake.  cookies may appear to be underdone, but they aren't.

cool the cookies on the sheet for 2 minutes and then remove to wire rack to cool completely.

yields: 4 1/2 dozen

adapted from my chewy peanut butter cookies

Friday, 13 November 2015

pumpkin chocolate chip pancakes

fall = pumpkins
mornings = pancakes
fridays = chocolate {because it's practically the weekend}
so today the whole family is celebrating and indulging in some more-than delicious pumpkin chocolate chip pancakes.
cozy, supremely fall-like, and absolutely necessary.
a mere few hours till the weekend.  
and more importantly, a weekend away in the mountains, in a castle with just mr. handsome & i

pumpkin chocolate chip pancakes

1 cup whole wheat flour
1 cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 teaspoon salt
2 - 2 1/4 cups unsweetened vanilla almond milk
1 cup pumpkin puree
1 egg
1/4 teaspoon vanilla
2/3 cups chocolate chips

powdered sugar & maple syrup for serving


mix together dry ingredients in a large mixing bowl.
in separate bowl combine pumpkin, milk, egg, vanilla, mix well.  
add wet ingredients to dry until just combined {note batter will be thick}  fold in chocolate chips.
heat non-stick griddle and pour batter into pan by quarter cupfuls, spread out a little. cook until bubble begin to form on top.  flip and cook on other side till done.

yields:  approximately 12-14 pancakes

Monday, 9 November 2015

5th Annual PB&J Sandwich Day

waking up to a winter wonderland this morning is one way to get into the spirit of christmas.
another is to gather some of your favourite people and partake in your favourite holiday tradition of making sandwiches for the Drop-In Centre. 
holiday spirit accomplished.

to learn more about the program, or to find out how you can volunteer click here

Saturday, 7 November 2015

Tortellini w/ Pumpkin Alfredo Sauce

mr handsome has a few "weak spots" in terms of food.
beer {that counts as food, right?}
and alfredo sauce.
 on occasion, i have been known to use these "weak spots" as leverage to get something for myself.  that's what i call "being on point."
 tonight, i decided that i would treat him to a fall-like alfredo sauce with pumpkin.  heavenly, delicious, on point.
i'm certain that this has more than earned me the leverage i need for, let's say a new, fall-like wardrobe.

Tortellini w/ Pumpkin Alfredo Sauce


600g package of cheese tortellini
1 tablespoon butter
1 shallot, minced
pinch nutmeg
1/2 cup pumpkin puree
3/4 cup heavy cream
1/2 cup light cream
1/4 cup grated parmesan cheese, plus more for serving
sea salt and pepper

fresh parsley for garnish


in large pot of boiling water, cook pasta according to package directions.  
meanwhile in large skillet, melt butter over medium heat.  add in the shallot and cook, stirring, until slightly soft, about 2 minutes.  add the pumpkin and nutmeg and cook, stirring, 1 minute.  stir in the cream and bring to a low boil.  reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.  stir in the cheese and cook until thick, about 1 more minute.
season to taste with salt and pepper.

add the tortellini to the skillet and toss with the sauce.  

divide among bowls and top with more cheese and parsley.

serves 4

adapted from Food Network Magazine 

Tuesday, 3 November 2015

curried pumpkin soup

today was cold.  
i froze.   
i wore moccasin slippers, an oversized sweater and even huddled under some blankets. 
i also made soup. 
simple soup.
minimal ingredients, warm, fall-like flavours.
and perfectly comforting.

curried pumpkin soup

1 3/4 cup canned pumpkin puree
2 cups no-salt added chicken or vegetable broth
1/2 cup cream
1 garlic clove, minced
1/3 cup red onion, minced
2 tablespoons curry powder
2 tablespoons butter
juice from 2 limes
sea salt & pepper to taste

plain greek yogurt & cilantro for serving

in large saucepan melt butter over medium heat and add onion and garlic, cook.  add in curry powder and toast for a few seconds till fragrant.
add pumpkin puree, broth and cream and simmer, cook for 5-7 minutes.  add in the juice of the limes and salt and  pepper to taste
divide into bowls and top with greek yogurt and cilantro.

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