Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts

Make Your Own Pizza Party!

Wednesday, November 12, 2014

I love entertaining with friends, and always look for ways to add some fun into dinner parties or regular hangouts. Last time I had a dinner party, I decided to do a fun pizza party but with a twist. Instead of ordering pizza, I wanted to do a "make your own" pizza party. This way each person makes their own pizza accordingly, and you don't have to worry about getting the right toppings,

The day of the pizza party, I made my own dough in my bread maker. By the way, if you still make dough the old fashioned way, you need to invest in a good bread machine! Seriously, it is as easy as putting all the ingredients into the machine and just leaving it all for the machine to do. Easy peasy! An hour before company arrived, I prepped the ingredients - chopped the veggies and pepperoni, shredded the cheese, and placed them all in individual dishes.

I also flattened out the dough in aluminum pie pans. These were found at the local dollar store. This way when the guests arrived, everything was all set for them to just top their pizzas!


The pizzas were baked all together at 450F for about 25 minutes. That way no one's pizza got cold and we all ate at the same time! A fun party and a great way to get your guests to be creative and involved!

Spicy Chili

Wednesday, January 22, 2014

Hey everyone! I love cold snowy days of winter because we always make chili in our house to warm up our bodies and souls (living in Canada you need to!). This is a recipe I have tested and recreated until perfection. I love the combination of ground veal and pork to add a very yummy taste, since I found that beef can be kind of bland. And this way you do not need to add many spices to the meat.

Plus adding in all those yummy and flavourful veggies adds a special flavour to the recipe all on its own! Just look at the beautiful colours! LOVE!!

I hope you enjoy this recipe as much as I do! enjoy!


Spicy Chili
Prep time: 15 min        Cook Time: 60 min           Yield: 6-8 servings

Ingredients
- 2 cloves garlic, minced
- 2 whole onions, chopped
- 2 chopped red peppers
- 2 heaping spoonfuls chili powder
- 1 lb ground veal
- 1 lb ground pork (or you can use beef)
- 2 28 oz cans whole tomatoes
- 1 19 oz can black beans
- 1 19 oz can white kidney beans
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- Salt and Pepper


Directions
1. In a large pot on medium-high heat, add garlic and cook until fragrant, about 1-2 minutes. Add onions and peppers and cook until soft and caramelized, about 5-7 minutes. Add ground meat and chop the meat up with a wooden spoon (so you don't get meat chunks). Season with chili powder and cook until brown and thoroughly cooked.
2. Add tomatoes, black and kidney beans, carrots and celery. Season with salt and pepper. Cover, simmering on medium heat for one hour. Serve warm with soda crackers, corn bread or garlic bread.

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Spinach and Ricotta Stuffed Portobellos {Guest Post}

Wednesday, November 13, 2013

Hi all! I recently guest posted on The Best Blog Recipes and shared my yummy and healthy recipe for spinach and ricotta stuffed portobello mushrooms. Go checkout the recipe or check it out below!


Spinach and Ricotta Stuffed Portobellos
Prep time: 5 min        Cook Time: 20 min           Yield: 4 servings

Ingredients
- 4 large portobello mushroom caps
- Pinch salt and pepper
- 1 cup ricotta cheese
- 1 cup finely chopped fresh spinach
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup tomato sauce

Directions
1. Preheat oven to 450°F. Coat a rimmed baking sheet with parchment paper.
2. Place mushroom caps gill side up on parchment-covered pan. Sprinkle with salt and pepper. Bake in the oven until tender, about 25 minutes.
3. Meanwhile, in a small bowl, mash ricotta, spinach, and 1/4 cup Parmesan.
4. When the mushrooms are tender, take them out and pour out any water that is accumulated in the caps. Return the caps to the pan gill-side up. Spread 2 tablespoons tomato sauce into each cap. Spoon ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan cheese. Return to the oven and bake for another 10 minutes.

Variations:
During grilling season, take this recipe outdoors and grill it on your grill, following as per instructions.

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Butternut Squash Recipe Roundup

Thursday, October 24, 2013

I love this time of year when pumpkins and squash varieties are readily available. I love the colour that they bring and the delicious dishes that are made with them. Not only are they delicious, they are also packed with nutrients. One cup of cooked squash has 457% of the recommended daily allowance of vitamin A (a key vitamin for vision health) and is a good source of fiber, potassium, and magnesium! I don't usually make dishes designed around pumpkins and squash (other than pumpkin pie!). So I decided I will check out some recipes for ideas on how I can incorporate butternut squash into my recipes this fall. And while I did go a little overboard with collecting the recipes, I can always use this page for future years to come when I want to try some new recipe.

Butternut Squash Tart with Fried Sage
Macaroni and Cheese with Butternut Squash
Steamed Butternut Squash Pudding
Potato and Squash Mash
Skillet Chicken Pot Pie with Butternut Squash
Squash and Bean Minestrone
Butternut Squash with Brown Butter
Butternut-Squash Crumble
Ginger-Squash Cake with White Chocolate Frosting
Butternut Squash au Gratin with Wild Mushrooms and Crispy Bacon
Butternut Squash Soup with Chipotle Cream

Tomato Salsa - Sataraš (Satarash)

Tuesday, October 8, 2013

Well folks, summer is officially done (since a couple weeks ago!) and we are slowly picking off the last remaining tomatoes and peppers we have before the growing season is over (if it isn't over already!). Every summer, we get so many tomatoes from our garden and from the grandparents' garden that I often find myself making this easy and super Vitamin C filled meal. It is a traditional Serbo-Croatian recipe called Sataraš (Satarash) that resembles salsa.

It is a great lunch option or even dinner. We eat it almost every week during the summer with some fresh cut up cucumber and feta cheese. We just cannot get enough of it! If you still have some tomatoes, pepper and onions left over in your garden, make sure to give this a try! If you have any salsa left over, you can try your hand at canning this recipe, or do what I do and just freeze portions to use for future dinners. Enjoy!

Tomato Salsa - Sataraš (Satarash)
Prep time: 10 min        Cook Time: 45 min           Yield: 4-6 servings

Ingredients
- 2 tbsp vegetable oil
- 1 large onion, minced
- 1 yellow bell pepper, minced
- 1 red bell pepper, minced
- 8-10 large tomatoes, cubed
- 2 tsp salt (or vegeta)

Directions
1. Heat oil in a large pan (a wide and shallow one is ideal) over medium heat. Add onions and cook until translucent, about 5 minutes. Add peppers and cook until almost tender, about 8-10 minutes. Add tomatoes and cook uncovered until almost all of the liquid is evaporated. Season with salt or vegeta. Serve warm either on a slice of bread or alone.

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Crispy Chicken and Tabbouleh Wrap

Wednesday, September 11, 2013

Happy Wednesday to you all! Today I am sharing this yummy recipe I made with the left over tabbouleh I had from the other day. The tabbouleh gave this wrap such a fresh and juicy taste! Make sure to stop over at The Best Blog Recipes where I am sharing this recipe!

Spicy Green Beans and Spinach Toss

Wednesday, August 21, 2013

This dish is so yummy and nutritious to eat either as a main dish for lunch or as a side dish to your meats or pastas. With green beans still in season, this will surely be a hit to all your barbecue dinners. I will definitely be including this dish for future barbecues to come. I love how bright green the presentation is of the beans and spinach, with a subtle tone of the mushrooms, Parmesan cheese and chili flakes. I am sure everyone at your dinner table will be impressed when you bring this out! Enjoy!




Spicy Green Beans and Spinach Toss
Prep time: 10 min        Cook Time: 10 min           Yield: 2-4 servings

Ingredients
- 3 tbsp olive oil
- 1 onion, sliced
- 1/2 lb mushrooms, sliced thick
- 1 lb green beans, ends trimmed and cut into thirds
- 1 tsp Herbe de Provence
- 1 bunch spinach, rinsed
- 1 tsp chili flakes
- Salt and pepper, to taste
- 4 tbsp grated Parmesan cheese

Directions
1. Warm oil in a large pan over medium-high heat. Add onion and cook, stirring until translucent, about 4 minutes. Add mushrooms, green beans and Herbe de Provence. Cook until beans are almost tender.
2. Add spinach and cook until spinach is wilted, about 5 minutes. Add chili flakes and stir to combine. Season with salt and pepper.
3. Pour into serving dish. Garnish with Parmesan cheese. Serve immediately.

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Mediterranean Style Chicken with Summer Grilled Veggies - Guest Post

Tuesday, August 13, 2013

Hi friends! Nothing says fresh to me than some fresh summer veggies grilled on the barbecue with some juicy seasoned chicken. I always try to incorporate veggies when I grill up anything on the barbecue. This Mediterranean Style Chicken with Summer Grilled Veggies is our favourite go-to recipe during the summer months. It is healthy, easy and delicious! Today I am sharing this recipe over at The Best Blog Recipes, so make sure to stop on by Shauna's blog and check it out!


Grilled Veggie Pasta "Salad"

Wednesday, July 10, 2013

This pasta "salad" is perfect for the summer months when fresh veggies are in season. I like to call this a "salad" because of the yummy grilled veggies that are used in this dish. Next time I make this dish, I will for sure add green onions instead of cooking onions as well as asparagus, for more green colour to the dish. You can eat it cold like a pasta salad too, but I prefer it served warm. You can add any veggies you wish, but I had these in my fridge and used them for this dish. Enjoy!


Grilled Veggie Pasta "Salad"
Prep time: 15 min        Cook Time: 35 min           Yield: 4 servings

Ingredients
- 2 cups small pasta shells
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped

- 1 zucchini, chopped
- 1 package (8 oz.) mushrooms, sliced
- 16 grape tomatoes, halved
- 1 tsp Herbe de Provence
- salt and pepper, to taste

- 1/2 cup pasta sauce
- Grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and set aside.
2. Heat barbecue grill to medium heat. Add vegetables in a medium bowl. Drizzle with olive oil and season with Herbe de Provence, salt and pepper.
3. Over medium heat, add grilled vegetables to pasta pot. Stir to combine. Add pasta sauce and stir to combine. Ensure pasta sauce is warmed thoroughly.
4. Serve garnished with Parmesan cheese.

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Sweet Potato Fries with Zesty Dipping Sauce

Thursday, June 6, 2013

Oh my goodness! I was introduced to sweet potato fries just this year and I was thinking, what the heck was I missing all this time?! I have been deprived!! But seriously, to anyone who hasn't tried sweet potato fries - I urge you to try! But I shall warn you: you will get addicted! Once I searched up how to make my own sweet potato fries, I knew this would be a great hit to many barbeques and get-togethers this summer. This is a great side to BBQ pulled chicken sandwiches.

They are so quick and easy to make! Here is my version of spicy sweet potato fries, but as I noted in the recipe, you can add your own spices like paprika or garlic powder - the list goes on! Serving these with the zesty dipping sauce is a must!

Sweet Potato Fries
Prep time: 10 min        Cook Time: 30 min           Yield: 2-4 servings

Ingredients
- 2 large sweet potatoes
- 4 tbsp olive oil
- 3 tsp sea salt
- 2 tsp spices of your choice (I used chili powder)

Directions
1. Preheat oven to 450°F. Peel the potatoes and cut into french fry strips.
2. In a large bow, or a ziploc bag, combine olive oil, sea salt and spices. Toss the fries to coat thoroughly. Add more olive oil and seasoning, if needed. Spread out the fries onto an ungreased non stick baking sheet, leaving some space between each fry to ensure each fry bakes well and crispy.
3. Bake in the centre of the oven for 30 minutes, flipping the fries over about half-way through. Make sure to bake them long enough until they are crispy. If they start turning too black, turn the heat down just a bit and bake a bit longer.

Zesty Dipping Sauce
Prep time: 5 min        Cook Time: 5 min           Yield: 2-4 servings

Ingredients
- 6 tbsp mayonnaise
- 4 tbsp ketchup
- 2 tbsp prepared yellow mustard
- 1 tsp lemon juice

Directions
1. Stir all ingredients until combined. You can use with sweet potato fries, onion rings, burgers, sandwiches, etc.

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Barbeque Pulled Chicken Sandwiches

Thursday, May 30, 2013

I absolutely love making this recipe during the summer months. I tried a pulled pork sandwich at this one local restaurant two years ago. It was a really savoury sandwich, so I wanted to replicate it at home. Unfortunately, my recipe never turned out quite like theirs, so I gave up. Then a couple weeks ago, I had a few chicken breasts sitting in the fridge and I had no clue what to make for lunch. So I decided to try my attempts at a pulled chicken sandwich instead, using the new Kraft Brown Sugar barbeque sauce we bought to try this summer.
Barbecue Pulled Chicken Sandwich

While my intention was to just make a sandwich, I think I accidentally made a really great tasting pulled chicken sandwich! While I had a hard time "shredding" the chicken, I ended up cutting it up by the end, which worked good still! This sandwich is perfect for the summer months, combined with a nice tall cold glass of iced tea and a side of sweet potato fries! Enjoy!
Barbecue Pulled Chicken Sandwich

Barbeque Pulled Chicken Sandwiches
Prep time: 15 min        Cook Time: 30-40 min           Yield: 6 - 8 servings

Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup barbecue sauce (I used Kraft Brown Sugar bbq sauce)
- Salt and pepper
- 6-8 buns (hamburger, kaiser, Hawaiian)
- Lettuce (romaine, iceberg, red leaf, etc)
- 6-8 slices Monterey Jack cheese (or mozzarella, gouda, cheddar, havarti)


Directions
1. Preheat BBQ grill to medium heat.
2. In a medium bowl, combine salt and pepper and 1/2 cup barbeque sauce. Add chicken breasts and ensure they are coated with sauce.
3. Cook chicken on grill until thoroughly cooked, about 15 minutes.
4. Shred chicken. In a frying pan over medium heat, add remaining barbeque sauce. Add shredded chicken and allow the sauce to brown a bit. This adds more flavour to the chicken.
5. Open buns and place cheese on bottom bun. Heat on grill for a bit. Add chicken and top with lettuce.

Variations:
Cook chicken breast using your own method on stove top instead of on barbeque.
Add more barbeque sauce on the top bun for added flavour.

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Homemade Thin Crust Pizza

Wednesday, May 22, 2013

homemade thin crust pizza

I love making homemade pizza nowadays. I bought the hubby a bread machine this past Christmas and we have been experimenting many different recipes, including making our own pizza. It is so much better than any frozen or takeout pizza we have bought in the past. Plus, we control what (and how much) toppings to put.

Homemade thin crust pizza

Homemade Thin Crust Pizza
Prep time: 10 min (plus additional 30 to allow dough to rise)        Cook Time: 20 min           Yield: 4-6 servings

Ingredients
- 1 cup warm water
- 2 cups flour
- 1 tsp. salt
- 2 tsp. sugar
- 2 1/2 tsp active dry yeast
- 2 tbsp olive oil
- 2 tbsp garlic spread, melted (optional)
- Toppings and sauce of your choice


Directions
1. Dissolve yeast in warm water. Let stand for 10 minutes.
2. In a medium bowl, combine flour, sugar and salt. Add yeast mixture and stir to combine. Beat well until a stiff dough is formed. If the dough is too dry, add more water, 1 tablespoon at a time. Cover the dough in olive oil, to prevent hardening of the dough, and allow to rise until double in size, about 30 minutes.
3. Once the dough has doubled in size, turn the dough onto a lightly floured surface and form into a large disk. Starting from the centre of the disk, lightly press and stretch out the dough towards the edge of the dough. Continue with this method until you have about 1/4 inch thickness. Transfer your dough onto a lightly greased pizza pan.
4. Spoon your desired amount of tomato sauze onto the pizza. Add your favourite toppings. Bake at 450°F for 20 minutes or until edges are golden brown. Brush crusts with melted garlic spread if you wish.

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Creamy Linguine with Spinach and Mushrooms

Thursday, April 18, 2013

Pasta dinners are always an easy dinner to make since it takes less than 30 minutes for the food to go from stove to plate. Since I had some spinach left in the fridge from our last taco night, I opted to make an easy and creamy pasta dish. I always try to spice up pasta dishes since the same recipe over and over can get pretty boring! I always love adding mushrooms to my pasta - it just adds so much flavour and complements the dish well. And adding some spinach also adds some juices into the pasta. This dish is both nutritional and filling. Enjoy!

Creamy Linguine with Spinach and Mushrooms
Prep time: 5 min        Cook Time: 15 min           Yield: 6-8 servings

Ingredients
- 1 lb pasta (I used linguine)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 package (8 oz) mushrooms, sliced
- Salt and black pepper, to taste
- 1/2 bunch spinach, finely chopped
- 1 can reduced sodium cream of mushroom soup
- 1/4 cup grated Parmesan cheese

Directions
1. Cook pasta according to package. Drain and reserve.
2. In a skillet over medium heat, add olive oil. When hot, add garlic and allow to fry a bit but not brown, about 1 minute. Add the mushrooms, season with salt and pepper, and cook mushrooms until lightly browned, about 5 minutes. Add the spinach and cook until spinach is wilted, about 2 minutes.
3. In the pot with the cooked and drained pasta, add the spinach and mushroom mixture and stir until combined. Add the can of mushroom soup and allow to warm up over low-medium heat. Add Parmesan cheese.

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Oven Roasted Asparagus

Thursday, April 4, 2013

I made some asparagus for the Easter lunch on Sunday. They turned out delish! I love roasted veggies with any main course! Enjoy!


Oven Roasted Asparagus
Prep time: 5 min        Cook Time: 10-15 min           Yield: 4 servings

Ingredients
- 1 bunch of fresh asparagus
- Olive oil for drizzling
- Sea salt, to taste
- Garlic powder, to taste

Directions
1. Preheat oven to 400°F.
2. Cut off the woody ends from the asparagus. Place the asparagus on a rimmed baking dish. Drizzle with olive oil and season with salt and garlic powder and toss to coat each spear. Bake in the oven until they are tender and slightly brown, about 10 to 15 minutes.

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Stuffed Bell Peppers

Friday, February 22, 2013

This recipe is a family tradition that has been cooked, modified, and eaten in my family for years. My parents passed it on to me when I moved out and now I am sharing it with you guys. It is a yummy recipe, the best stuffed pepper recipe that I have ever eaten. Enjoy!


Stuffed Bell Peppers with Rice
Prep time: 10 min        Cook Time: 60 min           Yield: 5-6 servings

Ingredients
- 5-6 bell peppers (depending on the size of each pepper)
- Olive oil
- 1 large onion, diced
- 1/2 lb ground pork and 1/2 lb ground veal
- 1 carrot, minced
- 1/2 cup rice, uncooked
- 1 cup boiling water
- 2 tsp paprika
- 1 tsp ground black pepper
- 2 tsp salt
- 1 medium potato, peeled and sliced
- 2 cups tomato juice (or very runny tomato sauce)
- 1 tsp celery salt

Directions
1. Wash bell peppers. Cut off tops and clean out seeds and stems from inside. Make sure no seeds or stems remain. In a small saucepan, add rice and boiling water. Cover and allow water to "cook" the rice (No need to cook the rice as it will cook with the stuffed peppers).
2. In a pan, heat oil. Add onion and fry until translucent, about 4 minutes. Add ground meat and brown until meat is done, about 10 minutes. Add carrots and seasoning. Stir and cook another 4 minutes.
3. Fill peppers with ground meat mixture. Cover each pepper hole with potato, to ensure no stuffing escapes when you cook the peppers.
4. In a deep pot, arrange peppers so they are standing upright. Pour in tomato juice and season with celery salt. Make sure that the tomato juice comes just below the pepper opening. If 2 cups is not enough add more tomato juice; if it is too much then use enough as needed. Cook on medium heat, covered, for an hour or until peppers are soft. Serve with tomato juice.

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Creamy Broccoli Alfredo Pasta

Tuesday, February 5, 2013

I love Italian food. Especially pasta dishes. To me, it seems like you can prepare plain pasta with tomato sauce or a more gourmet pasta dish with veggies and chicken. I have done my time with buying different types of pasta sauce - especially Alfredo. I love Alfredo pastas because it is so creamy and has a different taste than the more sour-base of tomato sauce. But I hate store bought Alfredo sauce. So here is the version I make at home - easy and delicious! Enjoy!

Creamy Broccoli Alfredo Pasta

Creamy Broccoli Alfredo Pasta   (adopted from Taste of Home)
Prep time: 15 min        Cook Time: 15 min           Yield: 4 servings

Ingredients
- 350g linguine pasta
- 1 bunch broccoli, washed and chopped into small pieces
- 4 tbsp butter or margarine

- 1 tbsp flour
- 3/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste

Directions
1. Cook pasta according to package instructions. Drain well and set aside. Meanwhile steam broccoli either in water or steamer pot. Drain and set aside.
2. In a medium pot, melt butter over medium heat. Stir in flour until smooth, being careful that the flour doesn't burn. Slowly whisk in milk, stirring until thickened, about 2 minutes. If mixture is still not thick, add another tablespoon of flour and stir to combine.
3. Add broccoli and sauce mix to pasta and stir to combine.

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Creamy Chicken Salad Bake

Wednesday, January 30, 2013

I love this recipe so much. It is such a yummy and tasty dish. I got the recipe once a while ago but have modified it many times to fit my taste...now it is tested to perfection :) I have seen other recipes for chicken salad bake and they top it off with crushed potato chips or bread crumbs. You are welcome to try that alternative or stick with the gooey cheesy topping - your choice! As you can see from the recipe I don't add any additional seasonings like salt or pepper, since the mushroom soup and mayonnaise are already packed with lots of taste and flavour...you don't want to over-do it! Sometimes working with the ingredients you have will release their own true flavours! Enjoy!

Creamy Chicken Salad Bake


Creamy Chicken Salad Bake
Prep time: 15 min        Cook Time: 30 min           Yield: 8 servings

Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup frozen green peas
- 2 cups chicken breast, cooked and cubed
- 1/2 cup mayonnaise
- 1 can cream of mushroom soup
- 2 cups pasta, cooked and drained (penne, spiral, large shell, small shell, etc.)
- 1 cup shredded cheese

Directions
1. Preheat oven to 350˚F. Grease a 13x9-inch baking dish.
2. Heat olive oil in a deep pan or pot. Add onion and cook until translucent, about 4 minutes. Add carrots and celery and cook until they begin to soften, about 5 minutes. Stir in the green peas and cook for 3 more minutes.
3. Add cubed chicken breast, mayonnaise, mushroom soup and pasta. Stir to combine well.
4. Pour mixture into greased baking dish. Coat with shredded cheese. Bake, covered with aluminum foil, for 20-25 minutes. 

Variations:
For a different topping, toss 1 cup soft bread crumbs with 1 tbsp melted butter and sprinkle over chicken mixture before baking.

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