Dill With it.

Have you ever had the heartbreak of going back to an old pinned recipe you used to be obsessed with only to find the site is no longer around? I have! This morning while looking for something to make for lunch I noticed mushrooms I had bought but kinda had no purpose for, so they were starting to get a bit...um..ugly. Still good, but kinda ugly. It hit me I haven't made that amazing mushroom soup in a while and they would be the perfect thing to use the not so pretty mushrooms up. I grab my phone and went to my Pinterest board looking for that recipe only to find the site no longer existed. 💔 I spent a good chunk of my morning searching high and low for someone that may have shared that recipe to their site and I finally found one. I wanted to share the recipe here so not only other people will have it but I will next time I need it.  I will post the full printable recipe how the original site (blog.seasonwithspice.com) had it  here , but I will suggest a few things along the w

We have a pretty big blizzard happening here, so all I could think of making was something warming. I personally didn't have to go out and if I did I would have rescheduled, because I'm not built for this weather. I think I was born in the wrong part of the world, I love Canada but why is it so cold? Poor Jay still had to go to work then come home and deal with the giant snow drift in our driveway, so I was happy to have a big pot of chili waiting for him. Just between us this chili is super easy to throw together but if anyone asks it took all day 😉.  Grab yourself a big pot and toss in approximately 1 lb. ground beef, 10 dashes or so of Worcestershire sauce and season well with salt and pepper. While the beef is browning dice 1/2 large onion. Once your beef is browned through strain it and leave it in the strainer while you cook you onion. Add 1 tbsp olive oil to the pot and add the onions. Cook the onions until almost translucent, and add the beef back in, reduce

  If you guys haven't had the privilege of trying this bruschetta or a version of it then you NEED to make this. Not to toot my own horn but its delicious. I might have beat Jack Astor's at their own game. Picking a favourite recipe out of all my recipes would be like picking a favourite child. But this would be top 3 for me for sure.    You will need a balsamic glaze (reduction) for this recipe. You can buy it (I do) or you can make your own by simply adding a good quality balsamic vinegar to a pot and simmering until the vinegar has reduced by 1/2 or 3/4. Add sweetener of your choice like honey, brown sugar, etc. I use this one.  To start lets make an Aioli (lemony, garlicy mayo). Add 1 cup mayo to a medium sized bowl, squeeze the juice of half a lemon into mayo. Add a good amount of fresh cracked black pepper and 3 cloves of minced garlic. Mix well and place in the fridge until your bruschetta is done. I like to put mine in a squeeze bottle to make it easier to put i

Candied bacon has been my jam for a long while now, so I couldn't resist making it...for the blog obviously...not for my own personal consumption. Though there was some quality assurance that happened...some as in it was all eaten, but I had help. Candied bacon aside from my Shepherd's Pie (you can find my recipe here ) is the most requested food by family and friends. Especially by my 13 year old son. Every birthday my kids get to pick what they want for dinner. That could be anything, restaurant or I cook. Every year my now 13 year old son asks for candied bacon...and pulled pork. Anytime my son smells bacon cooking he asks very excitedly if I will candy it...duh of course I will! Alright lets get to the candying of the bacon. Grab yourself a large baking pan, line it with aluminum foil and top with a wire rack. Line your bacon up on the rack. As you can see mine is slightly overlapping. That's completely fine once the bacon starts to cook it will shrink and you will h

It's no secret to anyone that knows me, I love coconut! About 10 years ago or we attended a wedding in Trinidad. We ordered ice cream from a small ice cream cart and on a whim I got coconut. This is the day my love for coconut developed into what it is today. Because let me tell you, that was the best ice cream I have ever had in my life.  Since then I have not only been on a mission to find coconut ice cream like that here (in Canada) but to also to use coconut more.  That brings me to these delicious gems. These coconut chicken strips are not only pretty easy to make, they can be baked or fried and the results are both crispy and delicious. To start out you need to decide on your cooking method. I think each method has its upside so it really depends on your preference. This time I chose to fry them because I can make smaller chicken strips for my toddlers without worrying about over cooking them while the larger ones cook. I also think frying does make them a ta

Yes you read that right CRISPY BAKED CHICKEN WINGS.  I love chicken wings, especially smothered in buffalo sauce. When I was pregnant with my now 3 year old I pretty much lived off of them. Serious. So much so, after having my daughter I almost couldn't look at chicken wings let alone make them, Jay acted like I was depriving him. I've obviously come around and my love for chicken wings is back. Now lets make some, my mouth is watering. Set your oven rack to the second highest position and preheat your oven to 250°. Prepare your baking pan by covering it with foil. Top your foil lined pan with a wire rack. Depending on the size of your baking pan/rack you may need to have 2 prepared to avoid overcrowding. Next toss your chicken wings into a large bowl. I'm using approximately 2 lbs. of wings. Add baking powder, salt, paprika and garlic powder to your wings. Toss to coat, I use my hands. Once the seasonings and the baking powder are well combined place them o