Mmmmm... Fooooooood <3

Thursday, June 20, 2013

Buttermilk Pie

This one's a keeper!!! Neither myself nor my boyfriend have ever heard of Buttermilk pie. Then I came across the recipe online and decided since I had all the ingredients, why not give it a try. So glad I did!! He LOVES it! He's favourite pie now he says :p haha.. Anyway, without further delay, let's take a look at the famous recipe!! PS that is my boyfriend hand modeling the pie ;) before it was devoured haha.


3 Eggs
1 cup Buttermilk
1 cup Sugar
1/2 cup Butter, melted
1 tsp. Vanilla
6 tbsp. Flour

Pecans for topping 


Preheat oven to 350*F.

Mix everything, except pecans, with electric beater for 1 minute. Pour into prepared crust, top with pecans all over pie (however you like) and bake for 40-50 minutes (until the center doesn't jiggle). 

Wednesday, January 30, 2013

Chicken and Sweet Potato Stew

This stew smells amazing, the aroma from the spices is intoxicating! It's healthy and packed with flavour!!


4 boneless, skinless Chicken Breast, chopped into bite size pieces
2 medium Sweet Potatoes, peeled and chopped
2 medium Yukon Gold Potatoes, washed and chopped (I like to leave the peeling on, it's good fiber and taste great!)
2 medium Carrots, chopped
1 can (28 oz.) Whole Stewed Tomatoes (I discarded the juice but you can add it if you like)
1/2 tsp. Salt
1 tsp. Paprika (I didn't have any when I made this and it still turned out amazing.)
1 tsp. Celery Seeds
1/2 tsp. Coarse Black Pepper
1/8 tsp. Cinnamon
1/8 tsp. Nutmeg
1 cup Chicken Broth (I use chicken broth without sodium or low sodium)
1/4 cup fresh Basil, chopped (I didn't have fresh so I replaced it with 1 tsp. dried Basil)


Combine everything together into a slow cooker and cook on low for 6 to 8 hours or on high or 3 to 4  hours. Simple :) and Tasty!!

Enjoy!! Cheers! xo

Chocolate Chunk Pecan Cookies

These are my boyfriend's favvvvvvvvvvvourite!! I make a batch every week, and without fail, he devours them all. He likes eating them after they've been warmed up in the microwave on a paper towel for about 15 seconds (time will vary for different microwaves).

**This isn't my original recipe and can be easily found inside a red box of BAKER's semi-sweet chocolate!!


2 pkg. Baker's Semi-Sweet Chocolate, divided
1/4 cup Butter, room temp ( Do not use margarine, it just isn't the same in these cookies!!)
3/4 cup firmly packed Brown Sugar
2 Eggs
1/2 cup all-purpose Flour
1/4 tsp. Baking Powder
1 cup Pecans, chopped (optional)


Preheat oven to 350*F. I begin by chopping 1 pkg. of chocolate (I like to leave big enough chunks) and setting that aside. Then, microwave the other pkg of chocolate for 3-4 minutes on half power. When done microwaving, stir the chocolate until it is all completely melted. Add butter and stir until melted and mixed with chocolate. Add brown sugar, flour, eggs, and baking powder. Stir until well mixed and add the chocolate chunks and pecans. Line a baking sheet with tin foil, shiny side down, and drop heaping spoonfuls onto ungreased baking sheet. Bake for 12 to 13 minutes (If your cookies are slightly larger I like to watch the middle. When the middle doesn't look as dark anymore, then take them out and let them cool completely before moving around, to ensure they do not break apart.). Cool for 1 minute on baking sheet then transfer to a cool rack. (If cookies are a bit bigger I let them cool on the baking sheet for a few more minutes). Store in an airtight container.

These cookies are amazing, and when warmed up it makes the chocolate chunks inside melty and delicious!! Enjoy!!! Cheers! xo

Turkey Chili

Mmm Chili!!

So this is my turkey chili.. I do make a beef chili but my boyfriend needed something filling for lunches and having turkey everyday is much healthier than having beef everyday soooo here it is!!


1 lb. Ground Turkey
1 medium Red Onion, chopped
2 Cloves Garlic, minced
1 tbsp. Worcestershire Sauce
3 tbsp. Chili Powder
1 (28 oz.) can Diced Tomatoes ( I used one without any salt added)
1 can Red Kidney Beans, drained (I used one without any salt added)
1/2 to 3/4 cups Heinz Chili Sauce
2 Green Onions, sliced


Brown the ground turkey with the onion and garlic. When about half way threw, add the Worcestershire Sauce. When almost done browning (pretty much completely done, before the last of the liquid is gone) add chili powder. When chili powder has mixed well onto the meat, add the can of tomatoes, the Chili Sauce, the beans and the green onions. Stir everything together well, cover and simmer for at least 30 minutes, if not an hour (stirring occasionally). Turn off the element and let sit until cool, then store in fridge.

Many many many people do not eat their chili the day they've made it. Some people (cooks, chefs) have been know to wait a few days to let the flavours really melt together in the fridge. I do not usually have that luxury considering my boyfriend needs to have his chili everyday for lunch hahah but he does always say that it taste better when the batch is pretty much finished ( 2 -3 days ).

I really hope you enjoy this tasty, healthy and super easy chili!! Cheers, xo!

Wow, it has been a while lol

I'm back!!!

It has been quite a while (almost two whole years) since I've last posted a recipe haha... Well I'm back and I have found a whole bunch of new excited, and most of all, TASTY recipes!!

Please enjoy viewing some old recipes (if you haven't already) but also enjoy the new recipes to come, and also share with your friends. comment and subscribe!!

Cheers, xo!

Friday, September 16, 2011


Okay so this is an amazing Lasagna recipe.. the recipe as written says to add the middle layer of Ricotta cheese but as my boyfriend doesn't like it and I could have it or not, I don't make it with that layer.. all meat baby!! Jeff says it is the best lasagna he has ever had, and I must say it is the best I've ever had as well.. has to be that hot Italian sausage!! It is a bit of a long enough process but it is so good that you just have to find the time!! Mmmmm Let's get started!!


1 lb. hot Italian sausage
3/4 lb. ground beef
1/2 cup minced onion
2 - 4 cloves of garlic, minced (depends on how much garlic you like adding - I put 4)
1 can (28 oz.) crushed tomatoes ( I usually use only about half the can and then add the equivalent in diced tomatoes)
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1.2 cup water
2 tbsp. white sugar
2/3 cups fresh basil (please use fresh basil!!)
1/2 tsp. fennel seed (I never have this on hand so I don't put it in)
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 tbsp. parsley (or 4 tbsp. fresh parsley)
9-12 lasagna noodles (depending on how thick and how many layers you want - whether you make it with cheese or not, all your own preference.. I put 9 noodles all meat)
About 1/2 to 2/3 cup shredded mozzarella cheese
(The following is the part for the cheese layer, if you do not want a cheese layer just skip these ingredients!)
16 ounce ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb. mozzarella, sliced
3/4 cup grated Parmesan cheese

Directions **tried my best to write it out for the cheese and cheese-less options! Try to follow me here! hah

**Very Important!! Take the sausage out of it's casing before you try to cook it!!**
Cook sausage, ground beef, onion and garlic until well browned. (It is a lot in one pan so if not every little piece is browned, it will cook while the sauce simmers..just try to brown it as best as possible!) Stir in crushed tomatoes, diced tomatoes (if you did what I did), tomato paste and sauce, and water. Season with sugar, basil, fennel seed (if you used it), Italian seasoning, pepper, parsley. Simmer covered for about 1 1/2 hours, stirring occasionally.

Bring a large pot of water to a boil (this is to be done 25 minutes about before the sauce is done simmering) and add desired amount of noodles. Once noodles are done, drain and set aside until you are ready to use.

**If you are making the ricotta cheese layer follow this section, if not jump it***
In a bowl combine ricotta cheese with the egg, 1 tbsp parsley and 1/2 tsp salt.

Preheat oven to 375* and begin to assemble your lasagna. begin with a bottom layer of sauce to prevent the noodles from sticking to the bottom of the dish, this is important. Then layer with 3 noodles, then add a nice layer of sauce (the thickness really depends on your taste, I made mine about and 3/4 inch thick). Layer again with noodles. Add a cheese layer if desired if not add another layer of meat. Layer again with noodles. **If you made it all meat at this point you're done layering and should finish off with a bit of sauce on top to prevent noodles from becoming hard and I like to add some shredded mozzarella on top of that, however if you chose to put a cheese layer in you may want to add another layer of sauce and then follow with a bit of sauce and mozzarella on top. Once all layers are completed, add the Parmesan cheese on top and cover with a foil (you may want to spray the foil with cooking spray so the cheese doesn't stick to it if your lasagna is too high). Bake in preheated oven for 25 minutes, remove foil and bake for another 25 minutes. I usually broil for the last 5 to give the cheese a bit of golden color. Let cool for about 10 minutes before serving.

Serve and Enjoy!

Cheers, xo

Wednesday, September 14, 2011

Oh Boy!!

Hellllo! Wow have I been neglectful!! I havn't posted something in FOREVER!!! Well not to worry, I have discovered many many MANY new recipes for me to post!! Not all have pictures yet (boo :(.. ) but hopefully they soon will, if I remember to take a picture when it's done!! Anyways, I will be posting a new lasagna recipe, as well as a easy mac n' cheese recipe, a homemade chicken strip recipe and much much more!! So hopefully soon I will have plenty of new recipes up along with pictures!! ( I find pictures always are what tops the decision of me trying out a new recipe!! If I can see the finished product, all the more enticing!!)

Cheers, xo!