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Tuesday 19 July 2011
Sunday 17 July 2011
Monday 11 July 2011
Marinated BBQ'd Leg of Lamb
I love lamb. Now I am not bragging (much), but I have been told that I make a mean BBQ'd lamb. I made it yesterday for some very fabulous people and thought I would post it for you too! Enjoy!
Marinade
3/4 cup olive oil
1/2 cup lemon juice
6 garlic cloves, crushed
2 tbs oregano
1 tbs salt
2 tsp pepper
Mix all the ingredients together until fully combined.
Place your lamb in a rectangle (or whatever the lamb will fit in) ceramic or glass dish.
Pour the marinade over the lamb and rub in the marinade with your hands. Flip the lamb over and repeat. Cover with plastic wrap and let stand in the refrigerator over night.
Now everyone BBQ's a little different so it really is up to you how you choose to cook it. Lamb should be cooked at a nice low temperature. BUT, when I BBQ my lamb I blast the BBQ on high until it get really hot. The I turn off the middle burner and lower the two side burners. Caution: The marinade will cause a little flare up, so have a water spray bottle handy. I let it cook, turning every 15 minutes, until the lamb reaches an eternal temperature of 140 degrees (this is for medium rare). If you want medium 150 degrees and 160 degrees will give you well done. Do not cook over 160 degrees!
Remove the lamb from the BBQ, place on a platter, cover with foil, and let the meat rest for 20 minutes.
So so so yummy!
Great Idea:
Divide the marinade in half for small portions of meat. The marinade is great with chicken too!
Marinade
3/4 cup olive oil
1/2 cup lemon juice
6 garlic cloves, crushed
2 tbs oregano
1 tbs salt
2 tsp pepper
Mix all the ingredients together until fully combined.
Place your lamb in a rectangle (or whatever the lamb will fit in) ceramic or glass dish.
Pour the marinade over the lamb and rub in the marinade with your hands. Flip the lamb over and repeat. Cover with plastic wrap and let stand in the refrigerator over night.
Now everyone BBQ's a little different so it really is up to you how you choose to cook it. Lamb should be cooked at a nice low temperature. BUT, when I BBQ my lamb I blast the BBQ on high until it get really hot. The I turn off the middle burner and lower the two side burners. Caution: The marinade will cause a little flare up, so have a water spray bottle handy. I let it cook, turning every 15 minutes, until the lamb reaches an eternal temperature of 140 degrees (this is for medium rare). If you want medium 150 degrees and 160 degrees will give you well done. Do not cook over 160 degrees!
Remove the lamb from the BBQ, place on a platter, cover with foil, and let the meat rest for 20 minutes.
So so so yummy!
Great Idea:
Divide the marinade in half for small portions of meat. The marinade is great with chicken too!
Sunday 10 July 2011
No Bake Chocolate Mud Balls
The other day we were getting ready for a play date. I usually like to bake cookies or something, but it was just too hot.....weird I know living in Calgary. So I started to look through my pile of recipes and found this one of my moms. Just eating one brought me right back to my childhood. These are really good, require no baking, and are easy!
No Bake Chocolate Mud Balls
1 1/2 cups granulated sugar
5 tbs cocoa
1/2 cream or milk
1/2 cup vegetable oil
3 cups quick cooking oats
1 tsp vanilla
1 cup unsweetened coconut
1/2 tsp salt
Combine your sugar, cocoa, and milk in a large sauce pan. Cook on Medium heat until your reach a soft boil, lightly boil for two minutes. Turn your heat down to a med-low and stir in the oil and oats. Cook for two more minutes. Remove from heat and add the coconut, vanilla, and salt.
On a lined cookie sheet, drop the mixture by rounded tablespoon. Place the cookie sheet in the fridge or freezer to set. Store in an air tight container in the fridge for up to three days.
No Bake Chocolate Mud Balls
1 1/2 cups granulated sugar
5 tbs cocoa
1/2 cream or milk
1/2 cup vegetable oil
3 cups quick cooking oats
1 tsp vanilla
1 cup unsweetened coconut
1/2 tsp salt
Combine your sugar, cocoa, and milk in a large sauce pan. Cook on Medium heat until your reach a soft boil, lightly boil for two minutes. Turn your heat down to a med-low and stir in the oil and oats. Cook for two more minutes. Remove from heat and add the coconut, vanilla, and salt.
On a lined cookie sheet, drop the mixture by rounded tablespoon. Place the cookie sheet in the fridge or freezer to set. Store in an air tight container in the fridge for up to three days.
First Donation in for Project AmeniT's!
We have our first donation in for Project AmeniT's! Our great friend Raluca went on a week long vacation and brought us back a bag full of hotel amenities! Thank you so much. Keep the donations coming! Let's fill some socks!
Friday 8 July 2011
You've got my Pinterest!
I was over at a friends house for a BBQ last weekend and heard about this website called Pinterest (www.pinterest.com). They were talking about how you can "pin" these ideas to your own personal boards, look up anything thing that might interest you, or find out information you need. The best way I can put it is that it is like your "favorites" button for your Internet, but with visuals that is shared with 1000's of people. You can follow other people and people can follow you. For example, you may be interested in cooking, you can follow someone who posts recipes. For someone like me who like to plan birthdays months in advance, I can get some really great ideas or plan a meal for a bunch of people.
Things to know:
- You have to be invited to join the website by an already existing member.
- Highly addictive.
Thursday 7 July 2011
Pudding Pops
Need an easy way to keep the kids cool this summer, make these fun and easy pudding pops.
Pudding Pops
What you need:
Popsicle mold
Pudding (prepared / instant/ homemade)
Simply spoon the prepared pudding into the molds, freeze overnight, and serve.
Get Crazy:
Layer more then one type of pudding.
Pudding Pops
What you need:
Popsicle mold
Pudding (prepared / instant/ homemade)
Simply spoon the prepared pudding into the molds, freeze overnight, and serve.
Get Crazy:
Layer more then one type of pudding.
Wednesday 6 July 2011
Key Lime Coconut Peacn Squares
If you like key limes, you are going to LOVE this recipe!
Key Lime Coconut Pecan Squares
Crust:
3/4 cup all purpose flour
1/2 cup butter, cubed
1/2 cup pecans, toasted
1/3 cup sweetened coconut, toasted
1/4 cup brown sugar
1/4 tsp salt
In a food processor, pulse together all the ingredients above until it resembles course crumbs. Pat mixture into a greased 8 inch square pan. Bake at 325 until golden brown, 25-30 minutes. Let cool on a wire rack.
Reduce oven to 300 degrees.
Filling:
4 eggs
1 cup granulated sugar
1/3 all purpose flour
1 tbs key lime zest
2/3 cup key lime juice
1/3 cup coconut, toasted
In a bowl, whisk together eggs and sugar. Stir in flour, lime zest, and lime juice. Pour over prepared crust and bake in a 300 degree oven for 20 minutes or until firm. Sprinkle with the coconut and bake 5-10 minutes more.
Cool in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 2 inch squares.
Helpful Hints:
Key limes are much easier to juice at room temperature. Roll them fairly hard between your hand and the counter top before cutting in half.
Please also keep in mind the time it takes to make 2/3's of a cup of lime juice when timing this recipe.
Key Lime Coconut Pecan Squares
Crust:
3/4 cup all purpose flour
1/2 cup butter, cubed
1/2 cup pecans, toasted
1/3 cup sweetened coconut, toasted
1/4 cup brown sugar
1/4 tsp salt
In a food processor, pulse together all the ingredients above until it resembles course crumbs. Pat mixture into a greased 8 inch square pan. Bake at 325 until golden brown, 25-30 minutes. Let cool on a wire rack.
Reduce oven to 300 degrees.
Filling:
4 eggs
1 cup granulated sugar
1/3 all purpose flour
1 tbs key lime zest
2/3 cup key lime juice
1/3 cup coconut, toasted
In a bowl, whisk together eggs and sugar. Stir in flour, lime zest, and lime juice. Pour over prepared crust and bake in a 300 degree oven for 20 minutes or until firm. Sprinkle with the coconut and bake 5-10 minutes more.
Cool in the pan on a wire rack. Refrigerate for at least 2 hours before cutting into 2 inch squares.
Helpful Hints:
Key limes are much easier to juice at room temperature. Roll them fairly hard between your hand and the counter top before cutting in half.
Please also keep in mind the time it takes to make 2/3's of a cup of lime juice when timing this recipe.
Summer Salad
Summer is the time of year when you are going to potlucks, picnics, and BBQ's. Here is an easy to make, super yummy salad, that you can make with ingredients that you most likely already have on hand.
Happy Summer!!
Summer Salad
2 plum tomatoes, chopped
1 ripe avocado
1/4 cup red onion, chopped
1/4 cup fresh parsley, finely chopped
1 tbs fresh oregano, finely chopped (dried if it is what you have)
1 tbs olive oil
1 tbs red or white wine vinegar
1/2 cup feta cheese, crumbled
salt and pepper to taste
Place all ingredients into a medium bowl and toss!
Makes 4 side servings.
Happy Summer!!
Summer Salad
2 plum tomatoes, chopped
1 ripe avocado
1/4 cup red onion, chopped
1/4 cup fresh parsley, finely chopped
1 tbs fresh oregano, finely chopped (dried if it is what you have)
1 tbs olive oil
1 tbs red or white wine vinegar
1/2 cup feta cheese, crumbled
salt and pepper to taste
Place all ingredients into a medium bowl and toss!
Makes 4 side servings.
Monday 4 July 2011
Caramelized-Onion Tart with Asparagus
Easy and delicious....need I say more.
Caramelized-Onion Tart with Asparagus
2 tbs olive oil
1 tbs butter
1 red large red onion, thinly sliced into rounds
1 tsp granulated sugar
1/2 tsp salt
2 tsp balsamic vinegar
1/2 package frozen puff pastry, thawed
1 egg
1/2 bunch asparagus, trimmed and sliced in half length wise
1/2 cup pitted kalamata olives, sliced
1 cup finely grated asiago cheese
Heat a non stick frying pan over med heat. Add 1 tbs olive oil, butter, and then onion. Sprinkle with sugar and 1/8 tsp salt. Cook stirring occasionally, until caramel colored, about 12-15 minutes. Remove from heat and stir in vinegar.
Pre heat your oven to 400 degrees. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 14x10 inch rectangle. Pastry will be thin, and edges will be uneven. Transfer to lined baking sheet. Beat egg with 1 tbs water in a small bowl. Lightly brush pastry with egg wash. Set aside.
Drizzle asparagus with the remaining oil and salt. Season with fresh pepper and toss.
Scatter caramelized onion and olives over pastry. Sprinkle with half the cheese. Arrange asparagus spears in 2 parallel rows on cheese. sprinkle with remaining cheese.
Cook for 10-15 minutes or until crispy and golden brown.
Caramelized-Onion Tart with Asparagus
2 tbs olive oil
1 tbs butter
1 red large red onion, thinly sliced into rounds
1 tsp granulated sugar
1/2 tsp salt
2 tsp balsamic vinegar
1/2 package frozen puff pastry, thawed
1 egg
1/2 bunch asparagus, trimmed and sliced in half length wise
1/2 cup pitted kalamata olives, sliced
1 cup finely grated asiago cheese
Heat a non stick frying pan over med heat. Add 1 tbs olive oil, butter, and then onion. Sprinkle with sugar and 1/8 tsp salt. Cook stirring occasionally, until caramel colored, about 12-15 minutes. Remove from heat and stir in vinegar.
Pre heat your oven to 400 degrees. Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface into a 14x10 inch rectangle. Pastry will be thin, and edges will be uneven. Transfer to lined baking sheet. Beat egg with 1 tbs water in a small bowl. Lightly brush pastry with egg wash. Set aside.
Drizzle asparagus with the remaining oil and salt. Season with fresh pepper and toss.
Scatter caramelized onion and olives over pastry. Sprinkle with half the cheese. Arrange asparagus spears in 2 parallel rows on cheese. sprinkle with remaining cheese.
Cook for 10-15 minutes or until crispy and golden brown.
Saturday 2 July 2011
Shortbread Candy Bars
These are so easy to make and they just melt in your mouth.
Shortbread Candy Bars
1 cup butter, room temperature
3/4 cup brown sugar
1 tsp salt
2 cups all purpose flour
1 cup chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars
Using an electric mixer, beat the butter. Add in brown sugar and salt until and beat until light and fluffy, about 2 minutes. With the mixer on low, add in the flour a 1/2 cup at a time until combined. Dough may be crumbly. Press dough evenly into a greased 8 inch square pan. Bake at 350 until firm and golden brown, about 30 minutes.
Scatter chocolate chips on top of shortbread. Bake until soft, about 1 minute. With the back of a spoon, smooth the chocolate evenly over the shortbread. Scatter candies on top. Let cool on a wire rack for 30 minutes then place in the refrigerator to set the chocolate. Cut into 16 bars. Store in an air tight container for up to 4 days at room temperature.
Shortbread Candy Bars
1 cup butter, room temperature
3/4 cup brown sugar
1 tsp salt
2 cups all purpose flour
1 cup chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars
Using an electric mixer, beat the butter. Add in brown sugar and salt until and beat until light and fluffy, about 2 minutes. With the mixer on low, add in the flour a 1/2 cup at a time until combined. Dough may be crumbly. Press dough evenly into a greased 8 inch square pan. Bake at 350 until firm and golden brown, about 30 minutes.
Scatter chocolate chips on top of shortbread. Bake until soft, about 1 minute. With the back of a spoon, smooth the chocolate evenly over the shortbread. Scatter candies on top. Let cool on a wire rack for 30 minutes then place in the refrigerator to set the chocolate. Cut into 16 bars. Store in an air tight container for up to 4 days at room temperature.
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