Recipes

Baked Cheesy Pasta

This is less of a recipe and more along the lines of food assembly, but it’s super easy, versatile, and it feeds a crowd, no problem.  It is a great potluck dish, it can be kept in the freezer then popped in the oven, and if you have leftovers, they’re yummy too.  Kids love it, and it’s easily adaptable for both vegetarians and meat eaters alike.  I have a friend who is a new mom, so I’m publishing this now because it’s especially suitable for when you have a bad case of baby brain. Continue reading

Fish Tacos

Fish tacos are a regular Monday night meal for us.  Why? Well, because they’re delicious,  healthy, and easy to make.  Why Mondays? That boils down to the fact that our community waste collection is on Tuesdays, so I don’t have to have fishy smelling debris in the compost and garbage for more than one night.  Seriously, keeping that stuff around makes for poor neighbours!
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Low and Slow BBQ Ribs

Pork is one of the best meats, moist and flavourful.  It always benefits from low-and-slow-style cooking. This renders off the fat slowly, basting the meat underneath with its flavour.  It makes for tender, delicious, fall-off-the-bone ribs every time. And the beauty of it is, it requires very little effort from you.  It seems time consuming, but really you spend little time prepping and once they’re on the grill you just walk away and relax. The only thing you need to do is monitor the temperature every now and then (between beverages, perhaps) to make sure it doesn’t get too high or too low.  Do not be tempted to open the cover to check on them. They’re wrapped in foil—nothing to see here, folks!  If you open the cover, all the heat will escape and create an uneven cooking environment. Two racks of ribs with side dishes feeds our family of four comfortably. If you’re feeding more people and your grill can accommodate it, wrap additional racks in groups of two per packet.  Don’t over-cram your foil packets. It increases the chances of uneven cooking or of the foil not being properly sealed to keep in the heat and the juices. It may also create tears in the foil which will allow the juice to drip out and potentially cause flare ups. Do you have a BBQ sauce recipe you swear by?  Please share it in the comments. I’m always looking for something good! Continue reading

Grilled Chicken Taco

Tacos are always great because you can really put anything you want in them.  Traditionally in Mexico they keep them very simple, meat and one or two toppings depending on the filling.  Cal-Mex has heavily influenced the way most people make tacos these days, lots of lettuce, tomatoes, and salsa added in.  Grilled chicken breast makes for easy outdoor cooking, and summertime makes for  availability of a lot of fresh veggies.

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Cowboy Caviar

I’m not sure where the name Cowboy Caviar comes from.  I’m guessing it is because of the southwestern sensibility of this dish, but I couldn’t say for sure.  I first came across this salad/salsa a few years ago, but I’m not sure where.  I recreated it for our family based on the ingredients we like.  If I remember correctly, the original recipe was really heavy on the peppers, and while I enjoy bell peppers, I don’t want them to be the main ingredient in my food.  What I really love about this dish, though, is all the colours and the versatility.

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