Archive for the ‘Supper’ Category


Pizza Pizza

March 17, 2013

We LOVE pizza!! It’s not very often that we buy pizza, I usually make it at home. It is so easy and delicious. This is one of our favorite crust recipes. We like it because it is kinda healthy, well on the healthier side of unhealthy. I used to make it ‘Samba Brazil’ style. For all of you Frederictonians you will know exactly what I mean. For others, it is an amazing thin crust filled with cream cheese which is absolutely To. Die. For. Sounds a little freaky, but is totally amazing. We don’t normally make it like Samba Brazil anymore but whenever I make this recipe I think of the good ol’ days!

The Benefit of the Dough

Our goreous party girl on her dads big day.

Our goreous party girl on her dads big day.

Originally from Eat, Shrink & Be Merry

1 c. all purpose flour

1/2c. whole wheat flour

2 tbsp. ground flaxseed

1 envelope quick-rising yeast

1/2 tsp. salt

2/3 c. very warm water

2 tsp. olive oil

2 tsp. honey

1 tbsp. cornmeal

1.    In a medium bowl, combine both flours, flax, yeast, and salt. Mix well.

2.    Measure warm water in a measuring cup, then stir in olive oil and honey. Pour mixture over dry ingredients and mix using a wooden spoon to form a ball. Turn dough onto a lightly floured surface. Knead for 2 minutes. Wash out bowl, spray with olive oil and place dough inside. Cover with plastic wrap. Let rise in a warm place until double in size, about 20 minutes. Meanwhile, spray a 12″ pizza pan with olive oil and dust with cornmeal.


3.    When dough has risen, turn out onto lightly floured surface and, using a rolling pin, roll dough onto prepared pizza pan. Top with your favorite toppings and bake for 425F oven for about 15 minutes.

Pizza for Brad's 30th Birthday Party. There were 3 like this. This one was 1/2 meat, 1/2 works

Pizza for Brad’s 30th Birthday Party. There were 3 like this. This one was 1/2 meat, 1/2 works. The other 2 were veggie and just cheese.



Greek Meatloaf

February 19, 2013

We had meatloaf for supper last night. I’m not a huge fan of ground meat but when Brad showed up with 2 pounds of ground turkey I turned to my good friend Pinterest and found this recipe. It was soooo delicious that I thought I would share it.

My only suggestions are to reduce the salt (actually I’d probably omit it all together) and cook it for 45 minutes instead of an hour.

I made it on a Monday, my sis was here (we have a sleepover every Monday) so it had to be gluten free. I subbed the panko for cooked quinoa. It was awesome! When I make this again, I will definitely use this substitution.


Salads for your steak

July 15, 2011

As soon as the snow melts it’s time to pull out the BBQ!! I don’t eat a lot of meat, I just don’t like the taste of it, and I really don’t like the smell of it, it grosses me out… so the BBQ is the perfect solution… no meaty mess or smell!!  Brad is BBQ’er extraordinaire so this works out perfectly!! There are many sides I make to go with our BBQ’s, usually steamed veggies or salad.  A good garden salad is my favorite, but I also love broccoli and potato salad. I’ve tried lots of different recipes and these are my favorite.

Broccoli & Cauliflower Salad

 This is adapted from my grandmothers recipe. It’s simple and delicious! Be careful about the dressing, I find you don’t need to use it all. I mix it in a mason jar and save the extras for another day. Also, the longer the salad sits dressed the better it tastes but leave the cashews out until just before you serve.

½ c. raisins

½ c. cashew, chopped (if you don’t have cashew’s walnuts taste great as well)

1 c. green (or red) grapes, halved

½ a medium red onion, chopped very finely

½ bunch broccoli, chopped

½ bunch cauliflower, chopped

Optional: 8 slices of bacon, cooked & crumbled

Dressing: (can be made ahead)

3/4 c. mayonnaise, 2 tbsp. sugar & 1 tbsp. red wine vinegar. Mix and refrigerate.

Potato Salad

This recipe came from the Williams & Sonoma ‘Potatoes’  cookbook. Below is the recipe from the cookbook but I have changed it. I don’t like tarragon so I use 1 ½ tbsp. dill, 1½ tbsp. basil and ½ tbsp. fresh parsley. I have tried LOTS of different potato salad recipes… there are a few different ones I make but this is my favorite. I only tried this one for the first time this summer and have made it a few times to take to BBQ’s (and to eat for ourselves).

2/3 c. red onion, finely chopped

1 tbsp.  white wine vinegar

1 tbsp. fresh dill, finely chopped

1 tbsp. fresh basil, finely chopped

1 tbsp. fresh tarragon, finely chopped

½ c. mayonnaise

¼ c. yogurt, sour cream or buttermilk (I use yogurt)

½ tsp. dry mustard

10-12 new potatoes, scrubbed clean and quartered

3 stalks of celery, finely chopped

6 eggs, 4 finely chopped and 2 for garnish (I use 4 total)

1)      Steam or boil potatoes until easily pierced with a fork, do not overcook. While still hot, transfer to a bowl and add the onion, vinegar and herbs. Let cool for 15 minutes.

2)      Mix the mayo and yogurt/sour cream/buttermilk in a small bowl.

3)      Add the rest of the ingredients to potatoes.

4)      Stir in the sauce being sure not to break up the potatoes. Refrigerate for at least 1 hour, the longer the better.


Trout – from pond to plate

May 17, 2011

As soon as the 1st of April approaches I know things are going to change. There will be many nights of ‘working late’ and some Saturday mornings of ‘alone’ time not because Brad is so committed to his job he is putting in extra hours (which he does, don’t get me wrong) but because fishing season has opened. There is not much my husband loves more than fishing!! Although sometimes all this time on the water annoys me, it’s hard to get mad at the little boy in the candy shop that is Brad (and his dad for that matter) when they are excitedly planning their fishing routes.  Even better is hearing him talk about all the fishing adventures he will take with Thomas.

Normally there is a strict ‘gut in the woods’ rule for his catch of the day but today I thought you might learn a thing or two (as did I) about getting a trout ready for a feast.

STEP 1 – Remove the head. Start by cutting the gills on the underside of the fish until you reach the spine. Take the knife out and twist the head OR cut through the spine if it is a smaller fish.

STEP 2 – Split the belly, this is easily done with scissors or can be done with a knife.

STEP 3 – Remove the innards and rinse the fish in cold water. Use your thumb nail to scrap the sack of blood running along the spine.


STEP 4 – Remove the fins and tail with scissors (optional).

There are many ways to cook a Trout, since I’m not a big fan of a fishy smelling house we do it as much as possible on the BBQ. I usually cook this recipe in a hot BBQ on a piece of tin foil for approximately 15 minutes however, yesterday I cooked it in the house because it was raining, surprise surprise 🙂 

     2 handfuls of thyme, pull the leaves off by running your fingers down the stalk

     1 tsp. salt and pepper, to taste

     3 tbsp. olive oil

     1 or 2 lemons

     4 bay leaves, fresh if possible

Preheat oven to 475˚. Ensure the trout has been washed inside and out and patted dry with a paper towel.

Using a mortar and pestle (I use a bowl and the tip of a spoon, pretty fancy huh?!) smash up the thyme with salt, some pepper and the olive oil. Rub this mixture into the trout; covering the belly cavity and the skin.

Cut the lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it.  Place the trout and lemons on a lined tray and bake for 10 minutes or until you can pull the meat easily away from the bone. If it doesn’t pull back easily return it oven for a few more minutes.

Serve the trout with the lemon on the side to be squeezed over the fish. The recipe suggests serving it pan fried potatoes and crisp green salad which is what I always do because it’s so good!