Traditional Sausage with Fruit Toppings

Traditional Sausage with Fruit Toppings

I have been racking my brain for 6 weeks wondering what to…

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I have been racking my brain for 6 weeks wondering what to do for the Sausage Fest Recipe competition. I love sausage meat and it is one of the most common used ingredients on this blog. As I was thinking about sausage and talking to my food loving friends, it dawned on me that a “sausage” is in fact only a sausage when it is incased in intestine and phallically shaped. Everything else is just ground meat with spices…

Philly Cheesesteak Poutine

Philly Cheesesteak Poutine

The very first thing I need to admit is that this recipe…

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The very first thing I need to admit is that this recipe uses packaged gravy – not real food. It is a child of the imaginations of me and my roommates paired with cheese curds that I got at the market. Real curds take this poutine to the next level and almost make up for the fact that I used packaged gravy.

Southwestern Cornbread Cheese Roll

Southwestern Cornbread Cheese Roll

This is such an amazing versatile recipe that I got from a…

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Above are these rolls with just cheese as a filling. You can fill them with anything including mushrooms, jalapenos, ham, bacon the possibilities are endless!

This is such an amazing versatile recipe that I got from a local baking class I took from Sue Morrison. I added my own fillings of roasted mushrooms, goat cheese and jalapeno to some. But you can add anything you’d like. Try different cheeses, ham, bacon, roasted red peppers, roasted garlic, any roasted vegetable actually, green onions, serve with a fried egg the possibilities are endless!

Venison Faijitas

Venison Faijitas

So it’s been a while since I’ve posted and I’ll admit, I…

So it’s been a while since I’ve posted and I’ll admit, I even put off writing this. Seems that I’m lacking some serious inspiration these days in the cooking department. Even though I just finished an awesome bread baking class that gave me loads of inspiration, I have also recently found out that I’ll be out of work at the end of this week and that is seriously deflating my sails. Not that I won’t find another job, but the stress of money until then, as well as Christmas around the corner, has drawn me back into my old comfort foods (breaded chicken, with mashed potatoes corn and gravy!, burgers, and pasta with mushrooms and sausage).

How to make Chipotle Peppers in Adobo Sauce

How to make Chipotle Peppers in Adobo Sauce

So now that you’ve made Chipotle Peppers, by smoking jalapeno peppers on…

So now that you’ve made Chipotle Peppers, by smoking jalapeno peppers on the BBQ,  you’re thinking “what am I going to do with all these dried chipotles?”. Yes! We’ve prolonged the shelf life, and you can put them in a jar or zipper bag and crush them up or rehydrate them when needed – but when I usually use chipotle peppers, it’s chipotle peppers in adobo sauce. And they are not the cheapest things at the store and sometimes difficult to find – so why not make them yourself?

How to dry spicy peppers at home

How to dry spicy peppers at home

This post is way too long coming. The idea to dry spicy…

This post is way too long coming. The idea to dry spicy peppers came when my boss at the market had way too many spicy peppers that were not going to last over the long weekend. Hmmm what to do with 4 lbs of jalapeno and cayenne peppers? Well cayenne is often a ground pepper. But then it would have to be dried. My friend has a dehydrator? But I’m picturing a million batches at 12-24 hours per batch… Hmm what did people do before dehydrators? Well the modern non-dehydrator method that I tried and tested is using your BBQ to smoke and dry spicy peppers. And it’s easy! The next step will be homemade adobo sauce – stay tuned!

“Spicy” White Bread

“Spicy” White Bread

This week I started a four week bread baking class as NSCC…

This week I started a four week bread baking class as NSCC in Dartmouth. After my first class I am already so pleased that I took the class. I’ve learned so much about baking bread already and next week we are getting into multigrain breads. Yum!