I bought a turkey breast the other day. Something I have never bought before but when i saw it was on sale for a "impossible to resist" price I grabbed it. I threw it into the freezer and had no idea what to do with it. I have cooked whole turkeys many times but never just one turkey breast (which if big enough can feed a family of eight!!)
While searching for recipes on how to cook it I came across a tonne of them for the slow cooker. The thought had never occurred to me to cook it in the crock pot... so i decided what could be bad???
I sprayed the bottom of the slow cooker with PAM, then I put in the defrosted turkey breast- skin on- and sprinkled it with 1/2 packet of onion soup mix, then covered it with about 1 cup of water. I set in on low for 8 hours and off i went to work. When i came home, the house smelled lovely, and the turkey breast looked delicious. i took it out of the slow cooker (very carefully as it was so tender i could have fallen apart very easily) i let it cool down for about 10 minutes then i sliced it nice and thin. Served with steamed cauliflower and sauteed bok choy we had a very healthy, super yummy and embarrassingly easy meal that everyone (including the kids) ate all up!!!
Turkey breast is now going to be added to my dinner rotation more regularly - will have to keep on the lookout for it on sale more often- lucky for me shopping super early on Friday mornings means I normally get first pick at all the meat sales at my local super market.
Wish i had taken some pics before it was all gobbled up :)
Mar 17, 2013
Dec 10, 2012
kooky for cookies
on the search for the perfect chocolate chip cookie recipe. i have tried many different variations of the all time classic cookie. In fact i have several cook books dedicated to chocolate chips cookies alone.
This is now my all time favourite chocolate chip cookie recipe.
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 tbsp milk
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips (I have also used milk chocolate chips YUMMM)
This is now my all time favourite chocolate chip cookie recipe.
- Preheat oven to 375 degrees F (190 degrees C).
- Using a wooden spoon, in a mixing bowl, cream butter and sugars. Add pudding mix, milk,eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
- Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned. (for chewier cookies bake 8-10 minutes)
he liked them, he really liked them
I tried making salmon patties for my kids in the past and they absolutely hated them. I figured that since it has been a long long time since my last attempt i'd try once again!
Saturday afternoon I dug deep into my cupboard for the ingrediants I needed. They were way in the back since I was just too scared to try them again until then.
This time I changed up my recipe a bit and I think that was what made them a success.
First I opened 2 cans of red salmon and drained them, then I emptied them into the food processor, I added one egg,a small onion, a few sprinkles of fish seasoning and about about a cup or so of panko. I had read about using panko instead of plain bread crumbs and have had a box in the cupboard for months unopened!
Once I processed everything into a smooth mixture I formed it into balls and then rolled them in more panko. I put them into the pan and flattened them with the spatula. The I fried them in a little hot vegetable oil. They were so delicious the whole plate of them was gone in mere moments. My kids had 3 each!! and my hubby ate a handful of them as well.
This is awesome progress!
They were eaten too quickly to even get a picture of them!! !
Saturday afternoon I dug deep into my cupboard for the ingrediants I needed. They were way in the back since I was just too scared to try them again until then.
This time I changed up my recipe a bit and I think that was what made them a success.
First I opened 2 cans of red salmon and drained them, then I emptied them into the food processor, I added one egg,a small onion, a few sprinkles of fish seasoning and about about a cup or so of panko. I had read about using panko instead of plain bread crumbs and have had a box in the cupboard for months unopened!
Once I processed everything into a smooth mixture I formed it into balls and then rolled them in more panko. I put them into the pan and flattened them with the spatula. The I fried them in a little hot vegetable oil. They were so delicious the whole plate of them was gone in mere moments. My kids had 3 each!! and my hubby ate a handful of them as well.
This is awesome progress!
They were eaten too quickly to even get a picture of them!! !
Nov 16, 2012
mission successful
I recently read a blog post over here. and i loved her ideas for "salad shakes" since my kids aren't great at eating green vegetables I thought i'd give it a whirl... took out my trusted blender and dumped in a huge handful of spinach, one very ripe banana, some orange juice and about two cups of frozen berries. the smoothie came out beautifully. the kids drank them all up and were both asking for more more more!!! I have found my new trick for getting them to eat their greens!!! whoot whoot!!
My next mission is to get Jessica Seinfelds cookbook Deceptively \Delicious.
My next mission is to get Jessica Seinfelds cookbook Deceptively \Delicious.
Sep 20, 2012
Another "will try" recipe!
These look so amazing and I am pretty sure I have all the ingrediants. I will try them and review later!!! Want to serve these at our Break -the-fast meal but due to two allergy kids being there will have to make them for another time!
Nutella Brownies
Yield: 12 brownies
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Ingredients:
4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half
1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Ferrero Rocher candies, sliced in half
For the Nutella Buttercream
1/4 cup unsalted butter, softened1/3 cup Nutella
1/2 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
2 tablespoons heavy cream
Directions:
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely.
6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.
2. Microwave chocolate and butter in a large bowl microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Spread 1/2 the batter into prepared pan. Add an even layer of Ferrero Rocher candies and cover with remaining 1/2 of brownie batter. Bake for 30-35 minutes; do not over bake.
5. Remove to cooling rack to cool completely.
6. Prepare the Nutella Frosting. In a medium bowl with an electric hand mixer, cream the butter and Nutella until fully combined. Add in the vanilla extract, confectioners' sugar and heavy cream and mix on low speed until all sugar is incomporated. Turn mixer to medium-high speed and beat the frosting for about to minutes. The frosting will be thich, smooth and creamy. Frost cooled brownies and slice before serving.
Notes:
- Nutella Brownies are best served the day they are made, but will keep in an airtight container for up to 2 days.
Easy Peasy Blintze Casserole
In searching for yummy, easy, dairy recipes for the "break the fast" meal after Yom Kippur, I came across this recipe, which I will try out for the first time this week.
Looks so easy and super delish!!! Review to follow!
Looks so easy and super delish!!! Review to follow!
Ingredients:
- 1/4 cup butter, melted
- 12 frozen cheese blintzes
- 6 eggs
- 1 1/2 cup sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1/4 cup orange juice or 2 tablespoons orange juice concentrate
- cinnamon
Preparation:
1. Preheat oven to 350° F (175° C).
2. Melt butter in a 9x13 inch pan.
3. Line blintzes in one layer in the pan.
4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
5. Pour egg mixture over the blintzes.
6. Sprinkle lightly with cinnamon.
7. Bake, uncovered, for 45 minutes, or until golden brown on top.
2. Melt butter in a 9x13 inch pan.
3. Line blintzes in one layer in the pan.
4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
5. Pour egg mixture over the blintzes.
6. Sprinkle lightly with cinnamon.
7. Bake, uncovered, for 45 minutes, or until golden brown on top.
Aug 12, 2012
Mexican Lasagna
It's been a long while since I posted here!!! I haven't stopped cooking but my time for blogging has been so limited I tend to do other things rather than hang out on line!
Anyway here is the fabulous Mexican Lasagna recipe I made last night. I was so happy with the results that I think I'll be adding this one to my regular rotation.
What you'll need:
2 tsp Chili Powder
1 tsp ground cumin
1 tsp dried minced garlic flakes
1/2 tsp dried oregano leaves
1/2 tsp crushed red pepper flakes
1 lb ground beef (I used vegetarian ground meat-since we don't mix meat and cheese together)
1/2 cup chopped onion
1 can (680mL) tomato sauce
1 can black beans
3/4 cup frozen corn niblets
1 can chopped green chilies with juice
8 flour tortillas (I ended up only using 6)
2 cups shredding cheddar cheese
Method
1. brown beef and onion in a large skillet over med-high heat. drain. Stir in tomato sauce, green chilies. bean and corn. Stir in all spices except red pepper flakes. Bring to a boil. Reduce heat to low, simmer for about 5 minutes. Add red pepper flakes if using (will kick the spice factor up quite a bit).
2. spread about 2/3 cup of beef mixture on bottom of lightly greased 13x9 baking dish. Top with 3 or 4 tortillas, over-lapping if needed. Layer with 1/2 of remaining beef mixture and 1/2 of cheese. Repeat with remaining tortillas, beef and cheese
3. bake in preheated 350 degree F oven for 15 minutes or until heated through. Let stand 5 minutes before serving! YUMMM!!!!
Anyway here is the fabulous Mexican Lasagna recipe I made last night. I was so happy with the results that I think I'll be adding this one to my regular rotation.
What you'll need:
2 tsp Chili Powder
1 tsp ground cumin
1 tsp dried minced garlic flakes
1/2 tsp dried oregano leaves
1/2 tsp crushed red pepper flakes
1 lb ground beef (I used vegetarian ground meat-since we don't mix meat and cheese together)
1/2 cup chopped onion
1 can (680mL) tomato sauce
1 can black beans
3/4 cup frozen corn niblets
1 can chopped green chilies with juice
8 flour tortillas (I ended up only using 6)
2 cups shredding cheddar cheese
Method
1. brown beef and onion in a large skillet over med-high heat. drain. Stir in tomato sauce, green chilies. bean and corn. Stir in all spices except red pepper flakes. Bring to a boil. Reduce heat to low, simmer for about 5 minutes. Add red pepper flakes if using (will kick the spice factor up quite a bit).
2. spread about 2/3 cup of beef mixture on bottom of lightly greased 13x9 baking dish. Top with 3 or 4 tortillas, over-lapping if needed. Layer with 1/2 of remaining beef mixture and 1/2 of cheese. Repeat with remaining tortillas, beef and cheese
3. bake in preheated 350 degree F oven for 15 minutes or until heated through. Let stand 5 minutes before serving! YUMMM!!!!
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