Tag Archive | Eggs

5 things that you will always find in my fridge

If you come over to my house anytime and open the fridge you are always going to find the following:

1. Mixed Leafy Greens/Legumes (kale, baby spinach, Broccoli etc..)

2. Beets

3. Huge condiments and sauce collection including my beloved Sriracha, mustard collection and Maple Syrup

4. Beer

5. Egg

 

 

What's in your fridge?

What’s in your fridge?

Guilty Pleasure: Condiments!

Guilty Pleasure: Condiments!

*Other usual staples include: cured meat and cheese!

 

 

 

What’s in your fridge? I’d love to hear all about your staples!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

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Mini Orange Scones

I love to paint and after 5 months away, tomorrow morning, I will join my ladies and get back to my regular painting group. Anyway, I figured it would be nice to have a little treat to share with everyone over tea break. I had a whole bunch of oranges left over from this week’s groceries and so I decided to create something orange flavoured so that they wouldn’t go to waste.

Ingredients List: (Makes about 24 small scones)

  • 1 3/4 cup of flour
  • 4 tsps of baking powder
  • 1/4 cup of white sugar
  • 1 tbsp of orange zest (about 2 small oranges)
  • pinch of salt
  • 1/4 cup of cold unsalted butter (cut in small chunks)
  • 1/2 cup of orange juice
  • 1/4 cup of sour cream
  • 1 egg
  • 1 tbsp of milk
  • 1/2 cup powdered sugar (for glaze)
  • 1 tbsp of orange juice (for glaze)

The Steps:

  1. Preheat your oven to 400 degrees and line your cookie sheet with wax paper.
  2. In a bowl whisk together the flour, sugar, baking powder, orange zest and salt.
  3. Add the butter and mix until the mixture is crumbly with small chunks.
  4. Add the sour cream and orange juice and blend lightly. (Don’t overmix or you scones won’t be as moist as they could be.)
  5. Flour your counter or cutting board and roll scone mixture into a ball. Break into small pieces and form into smaller balls (any size you fancy will work). Flatten onto your cookie sheet.
  6. Whisk together your egg and milk and lighty brush your scones. (if you don’t have a brush you can use your fingers like i did). Bake for 12 minutes or until the tops are golden brown.
  7. While your scones are baking mix together your glaze until smooth. (if it’s too thick ass more juice until you have a nice smooth texture.) Once your scones have cooled drizzle lightly.
Click on the picture for a step by step look at how to make Moroccan Stew: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo
Confession: The batter is so delicious that pretty much ate half of the bowl’s worth of batter before laying it out on the cookie sheet! Yum!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

Devilled Eggs

Guilty Pleasure Alert….Devilled Eggs!

Here’s a question: Would you ever eat more than 2 eggs in a sitting? I know that I wouldn’t but when it comes to devilled eggs…well that’s a whole different story.  It is the only time in my life that I can say “Yes I have eaten 5 eggs in one short span of time and I’m ok with it”. Lot’s of people like to add different ingredients to this dish but I actually prefer the simple ole classic recipe that my mother always made…(the only change is that I substitute Mayo for plain yogurt.)

Ingredients List:

  • 12 hard Boiled Eggs (click here for more info on how to cook the perfect hard boiled egg)
  • 1/4 cup of Greek Yogurt
  • 2 TBSP of Dijon Mustard
  • 1 Medium Size Dill Pickles finely chopped
  • Salt and Pepper to taste
  • Paprika to garnish
Click on the picture for a step by step look at how to make these Devilled Eggs: Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. This will bring you to the old format and you can get the step by step look you love!  Hopefully this will be resolved soon. xo

I hope that everyone is enjoying a fab holiday season. Be safe!

Eat Well

Be Happy

Laugh Loudly

xo Lisa

Choco-Pumpkin Cookies

Happy Halloween!

Ingredients List:

  • 2 Cups Flour
  • 1 Tsp baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp All spice
  • 1 Tsp Cinnamon
  • 1/2 Tsp Salt
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 1/2 Cup Sunflower Oil
  • 1 Tsp Vanilla
  • 1 Can Punpkin Puree
  • 1 Cup Chocolate  Chips

**Click on the picture for a step by step look at how to make these cookies:

Cooking with Pumpkin is my new favorite thing. I am going to use this ingredient year round! Yum!

Eat well

Be Happy

Laugh loudly

xo Lisa



Coconut Shrimp

Friday, Todd and I were enjoying our weekly lunch date trying to figure out a hang out spot for our friend Amy who is visiting from Far far Away. Anyway, it’s Halloween weekend and the parties for enthusiast are plentiful. I have never really been interested in Halloween as an adult (***i do love seeing kids enjoying the holiday! My favorite thing to do is hand out candy and chat with the children. No house=no candy giving) and I especially dislike costumes. I figured a good compromise would be to hold a dinner for Amy and friends as a sort of pre-Halloween party feast and all the other freaks that don’t “do” Halloween would have a refuge post dinner to be merry and drink without the pressure of costumes and what not while the others went off to party their goblin butts off.

So in the spirit of excess Todd and I came up with an epic deep fry plan. Menu items include: Pickles, Spring Rolls, Samosas, Tortellini, Ribs, a Duck, Okra, CHips, Anything we can deep fry and a personal fav: Coconut Shrimp.

Ingredients List:

  • 1 lbs Shrimp (Shells Removed and De Veined)
  • 1 Cup shredded and unsweetned Coconut
  • 1 Cups Flour
  • 2 Cups Panko Crumbs
  • 1 small can of Coconut Milk
  • 1 Egg

****Click on the picture for a closer look at how to make Coconut Shrimp:

The night was a huge success and everyone enjoyed the deep fry fest. Personal favorites: The onion ring starters and Todd’s Dry Ribs! I hope that everyone is enjoying this sunny Sunday Afternoon and cooking up a feast.

Eat well

Be Happy

Laugh loudly

xo Lisa

Chocolate and Beet Loaf

My friend Erin brought over a whole bunch of goodies from her garden, including a bunch of beets. I love beets and usually just boil them and have them on hand to snack on or throw in a salad. Yesterday, I was online getting some food ideas for dinner and stumbled across the idea of a beet and chocolate cupcake.  Here’s my take on this great recipe…You will be amazed at how moist the beets make this loaf and you will be shocked at the flavour. SO DELICIOUS!

Ingredients List:

  • 2 cups of all-purpose flour
  • 1 1/2 tsp of baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of sugar
  • 1/2 cup cocoa powder
  • 3 eggs, beaten
  • 1 cup Sunflower Oil
  • 2 tsp vanilla
  • 1 cup cooked and grated beets

****Click on the picture for a closer look at how to make a Chocolate and Beet Loaf:

I am really excited that Thanksgiving is coming up, it’s my favorite holiday and I will be heading to Northern Ontario to visit with family and friends.  But first, I get to see Jesus Christ Superstar at the Stratford Festival! Just a thought, but you should WOW your people with this Chocolate and Beet cake at your Thanksgiving Festivities…

Eat well

Be Happy

Laugh loudly

xo Lisa

September Scones

Leftover blueberries in the  fridge=Yummy Treats. I have never made scones before but I woke up this morning and thought today is a perfect day for scones. So, i scoured the internets for some recipe ideas and came up with this combination and it turned out quite well. Make some and try em out for yourself!

Ingredients List:  Makes 10 servings.

  • 2-1/4 cups flour
  • 2 tbsp sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 1 cup blueberries
  • 1 cup buttermilk
  • 1 Egg lightly beaten

*Click on the picture for a step by step explanation of how to make these delicious Scones:

 

I am currently doing a really great contract in Ottawa. 2  interesting and thrilling operas. The show opens September 10th. Get the details here.

Happy Long Weekend.

Eat well

Be Happy

Laugh loudly

xo Lisa