EEK! I started a Food Blog! Where do I begin to start telling you all about it? It’s been a crazy ride. It’s been super tough (more like torcher) not telling anyone and keeping this a secret for the past 4 weeks. So…SURPRISE!
The decision to start a food blog. I agonized over the decision to start a blog for the entire month of May this year. I researched, watched YouTubes, researched some more. I wanted to start a blog but it seemed like such a heavy commitment. So I played it safe… “When in doubt, say no!” And I did. It was early June and I completely talked myself out of it. Big sigh of relief!
But then June went by and July rolled around. The Blog Bug was starting in on me again. I looked into it some more. Starting to feel more confident and stopping the “what if” nonsense, I signed up. That put a stop to no more: “should I – shouldn’t I.”
I have made this Salmon recipe countless times and it’s always a hit. Slightly crunchy on the outside and very juicy inside. You and your guests are sure to LOVE IT! You can never go wrong with this recipe. Fast, easy and impressive!
White Bread, Parsley Flakes and Olive Oil in food processor.
4 cups Mixed Salad Greens, torn into bite sized pieces
1 Tomato – medium, diced
4 Tbsp Sour Cream
4 Tbsp+ Salsa
In a small bowl, combine Chili Powder, Cumin, Coriander, Oregano, Lemon Juice and Olive Oil. Mix well. Divide mixture in half.
In a small bowl, combine one half of the herb mixture with the Beef Strips to marinade. Toss and coat well. Marinate at room temperature for ½ hour. If cooking later, put beef in fridge and take out half hour prior to cooking.
In another bowl (or suitable container) combine other half of the herb mixture with the Green & Red Peppers and Onion to marinate. Toss and coat well. Follow same procedure as with the beef strips.
WHEN READY TO COOK:
In a wok or skillet, cook Peppers and Onions over medium high heat for 3-4 minutes or until tender. Add a splash of olive oil if too dry. Remove and keep warm.
Add Beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender.
Add the Peppers and Onion back to the pan with the Kidney Beans; heat through.
Divide the Salad Greens and Tomato among 4 bowls or plates; top each with beef and vegetable mixture.
Top off plates with Sour Cream, Salsa, and Grated Cheddar Cheese if desired.
I have always said that oven cooking is my favourite. Fix it, in the oven it goes, set the timer, spin on your heal and leave the kitchen. Love it! Well, as long as your side dishes don’t take up a lot of time. Maybe have a Lentil Quinoa Salad a the ready.
Years ago (and I mean years ago), I made Sponge Toffee daily. I covered it in chocolate, broke it up into chunks, wrapped it up and sold it to convenience stores for them to sell. I called it Rocky Toffee. It got to the point where I could no longer get rid of the sweet smell of Sponge Toffee in my home. I had to stop. I’m sure my teeth were happy about that as well. It’s still one of my most favourite candy treats. Nothing like Sponge Toffee.
Note: If there are young children around, make sure someone is looking after them while you are making Sponge Toffee. This is an easy recipe but you have to stay focused when stirring in the baking soda and then pouring the candy mixture into the pan. We don't want any accidents!
1 cup Corn Syrup
1 cup Sugar
1 Tbsp White Vinegar
4 tsp Baking Soda
You will also need a Candy Thermometer.
Liberally grease a 10-inch round spring form cake pan with vegetable oil. Line the bottom of the pan with parchment paper. Line the sides of the pan with a parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Liberally grease the parchment paper.
In a deep medium saucepan add Sugar, Corn Syrup, and Vinegar. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage, (Candy Thermometer temperature reads 300° F.) This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
Remove the sugar mixture from the heat. Working quickly, add the Baking Soda and whisk to incorporate the soda into the sugar mixture, about 5 seconds. Note the mixture will bubble up and become frothy when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour the hot toffee into the prepared pan.
Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.
I have eaten this Ice Cream Cake on several occasions and it’s always a hit. Many of us prefer it to a popular Ice Cream Cake that must be purchased. Note: If you’re putting the cake in the freezer to eat at a later time, when you do serve it, be sure to let it sit on the kitchen counter for about 10 minutes to soften a bit so scooping will be easier.
Only 3 simple ingredients: Sandwich cookies, Chocolate Sauce and Ice Cream.
I poured the chocolate sauce into a squirt bottle to make things easier. Here it’s in hot water to soften some more.
Chop the cookies. If you don’t have a food processor, keep chopping until a crumble. I used 24 cookies but 20 would be plenty…Just incase you eat a few. Your secret is safe with me!
In the food processor.
It didn’t take long for crumble consistency.
First layer of crumbs and sauce in pan. About 3/4 cup crumbs per layer.
These 4 cut layers go on top of the crumble layer.
Just do the best you can. No skill involved.
Add another layer of crumbs and sauce on top of the ice cream.
Please read the instructions of this recipe entirely over prior to starting.
1 Square Box Vanilla Ice Cream (not a tub shape container)
1 Bag Sandwich Cookies (Oreos or Fudgeeos)
1 Jar/bottle good quality Chocolate Sauce
Crumble the Cookies in a food processor (not super fine). Alternately, you can finely chop the cookies on cutting board.
Coat the bottom of an 8x8” dish (preferably glass or ceramic dish) with a layer of cookie crumbs.
Drizzle chocolate sauce all over the top of the cookie crumbs.
Working quickly, unwrap (unbox) the Ice Cream. Cut ice cream block in half. One half will be used for the bottom layer and one half will be used for the top layer.
Cut 4 even slices into the first half. Arrange slices evenly (as best you can) for the bottom layer by placing them on top of the cookie crumbs/chocolate sauce. You will probably have to cut a few pieces from a slice to make it fit in. Whatever is left, just press it in to make it fit. It will.
Layer with more cookie crumbs and then chocolate sauce on top of the crumbs.
NEXT: Repeat what you did for the bottom layer of ice cream for the top layer.
Sprinkle another layer of cookie crumbs on top. You’re done!
Put in the freezer for an hour to firm up. Scoop and serve.