A Rainy Saturday ~ Potato Soup

It’s the final day of Summer, but Fall has definitely set in. A perfect day for soup. Also, with having two teenagers who rarely check in and only sometimes come home for supper on weekends, it usually makes sense to make something that can easily be reheated. It helps if it’s something they like!

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Potato Soup

(or Butter Soup)

1/2 onion chopped

1 Tbsp butter

5 medium potatoes peeled and diced (1cm cubes approx)

1 medium carrot diced

2 1/2 cups water

2 bay leaves

1/2 tsp salt or to taste

pepper to taste

1 Tbsp chopped fresh parsley

3/4 cup uncooked macaroni

1 cup cream

2 Tbsp butter

1/4 lb ground beef

Saute onion in 1 Tbsp butter over low heat until softened, approx 3 mins. Be careful not to brown them. Add potatoes, carrots, parsley, bay leaves, salt, pepper and water. Bring to a low boil, cooking for approx 8 min until potatoes start to soften.Stirring occasionally. Add macaroni. Cook another 5 minutes. Meanwhile mix ground beef with salt, pepper and parsley to taste. Pinch ground beef into small balls, kinda the size of small grapes. Add cream and ground beef balls to pot. Simmer till meat and macaroni are cooked through. Add milk if to thick. (My kids like soup almost as thick as stew so I usually don’t have to add much if any.) Finish soup off with 2 Tbsp of butter (hence butter soup) and salt and pepper to taste.

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Today’s soup is my version of Grandma Z’s Butter Soup

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New Day

It’s been a long time since I felt I could do this blogging thing. Well here I amI assure you despite my spelling and grammar I can cook!

To get into the spirit here is a beautiful recipe

Yorkshire Pudding


4 eggs

1 cup flour

1 cup milk

1/2 tsp salt

Mix everything together with a whisk. Preheat oven to 425 degrees. Grease muffin tins with oil or beef drippings. Preheat the pan for 5 mins. Pour 2/3 of a cup of batter into each pan. Bake for 20 mins or until golden brown.

It`s been a few weeks…

I haven`t take much time to cook as of late, and if I have I haven`t taken pictures…
But here`s a few recipes that I have tried and enjoyed.

Clams Casino Pizza (from http://www.howsweeteats.com/2011/06/clams-casino-pizza/)

makes 1 pizza


1 cup whole wheat flour (I used whole wheat pastry)

1 1/4 cups all-purpose flour

1 packet of active dry yeast (2 1/4 teaspoons)

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon salt

3/4 cup warm water

In a large bowl, add warm water, yeast, honey and olive oil. Stir and let sit until yeast gets foamy, about 15 minutes or so. Once yeast is foamy, add 1 cup all-purpose and 1 cup wheat flour and salt to the bowl. Mix well until a ball forms, then continue to mix with your hands until a ball forms. If dough is too sticky, add remaining flour. If too dry, add water 1 teaspoon at a time. Flour your counter and knead dough 20-30 times with your hands. (I also have used an electric mixer to make this dough.) Lightly oil the same bowl, add the dough back in, cover with a towel and set in a warm place to rise for 1 1/2-2 hours. Once dough is ready, flour your counter again and use a rolling pin (or a bottle of wine!) to roll dough in to a circle, or shape of your choice.

for pizza:

1 tablespoons olive oil

4 slices of thick-cut bacon

1 small red onion, chopped (about 3/4 cup)

1 small red pepper, chopped (about 3/4 cup)

1 small green pepper, chopped (about 3/4 cup)

4 garlic cloves, minced

4-5 glugs of tabasco/hot sauce

8 ounces shredded mozzarella cheese

1/3 cup parmesan cheese

2 cans of minced clams, DRAINED

Preheat oven to 375 degrees F.

Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.

Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.


I decided to treat my coworkers a couple of weeks ago….this is what I came up with. They were a hit!

Lemon-Blueberry Crumb Bars

Lemon-Blueberry Crumb Bars recipe
prep time
20 min
total time
3 hr 10 min
24 servings, 1 bar (62 g) each

What You Need

1/2 cup butter
1 pkg. (2-layer size) yellow cake mix
2 eggs, divided
2 tsp. zest and 3 Tbsp. juice from 1 lemon, divided
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
2-1/2 cups fresh blueberries

Make It

HEAT oven to 350ºF.

LINE 13×9-inch pan with foil, with ends of foil extending over sides. Microwave butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until melted. Add cake mix, 1 egg and 1 Tbsp. lemon juice; beat with mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.

BEAT cream cheese and sugar with mixer until well blended. Add remaining egg, lemon juice and zest; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mix mixture between your fingers; press lightly into cream cheese layer.

BAKE 48 to 50 or until centre is almost set. Cool completely. Refrigerate 1 hour. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.

summer 2011 006


How can one resist a homemade pie??? Not I! Especially made with fresh berries or fruit.

A pie crust can be a touchy thing. For things like this I still defer to my Mom’s way of doing it. (She has one her share of blue ribbons at the local Fall Fair!!)

Pie Crust (tender flake recipe)


  1. Stir the flour and salt together.
  2. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
  3. In a measuring cup, combine the egg and vinegar.
  4. Add enough cold water to make one cup.
  5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
  6. Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
  7. Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
  8. Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.

Pea sized??

Cherry Pie Filling (Nettie Neville)

5 cups of cherries, pitted and halved

3/4 cup of sugar

2 Tbsp cornstarch

1/8 tsp almond extract

1 unbaked pie shell with top

  1. combine sugar and cornstarch and add to cherries
  2. mix in almond extract
  3. pour into pie shell. cut slashes or wholes into pie crust top, place on top of filled bottom. seal edges with a small amount of warm water and flute/pinch edges.
  4. Bake at 375 F for 45 mins or until browned and bubbly
  5. I have started brushing my pie tops with a small amount of beaten egg white and sprinkling it with sugar, they brown better.

Don’t be afraid of a little juice bubbling up… And this was my first attempt at the “lattice” work on the pie top…I’m impressed with myself!


Chicken Wings

Tonight my kids came home from camping with the their dad. I am very excited to have them home! So what did they want for dinner when I asked…”I don’t know”, “whatever”, was the responses.

After giving them a few choices, chicken wings was the clear winner.

One of our favorite chicken wing recipes is an easy to do, bake in the oven, gooey, sticky, yummy delite.

see how well used the recipe is!!!

I  bought quite a few wings so I decided to do a few kinds. The kids enjoy the breaded ones so I deep fried a couple of batches and added various sauces to them.

First dip the wings in milk and then a flour mixture. I used flour, salt, pepper and garlic powder. Then deep fry till cooked through and golden brown. Drain on paper towel and coat with your favorite sauce. Franks red hot sauce, BBQ sauce or teriyaki are always good.

salt and pepper deep fried breaded wings

And the kids enjoyed wings, all but 5 I think!!!

Impossible Zucchini Love

Today  I worked….Don’t get me wrong, I enjoy my job, (most of the time) but like most days today I found myself thinking about “What’s for Dinner?”

I’m not sure if this is because I’m a “food addict”, a mother of three, or because I come from an amazing line of cooks! The few things that I seem to have taken from these amazing women is a love of cooking, trying new things and pleasing others with food!

Yes this is homage to my amazing Mother, Grandmothers and aunts! (Yes my dad cooks too, pancakes (with beer) and goulash!)

So when I was at work today and I saw a couple of zucchinis in the conference room it made me think…mmmm, Impossible Zucchini Pie….so I commented, “How do I get my hands on some zucchini.

Well my lovely coworker, Lisa, said `Would you like some…. which to I replied`yes please! And voila, I came home with a zucchini!!!

You may be thinking, ZUCCHINI, keep it away from me, I’ve already had to much…well I haven’t this year yet, maybe it was such a lack of sun for so long, or I have the wrong friends and neighbours, so I am excited!

So tonight it is:

Impossible Zucchini Pie

Impossible Zucchini Pie Recipe








Of course I adapted the recipe…. I didn’t have enough cheddar cheese so I added some Parmesan and I added some of those morels I spoke of last time…..









When zucchini is not in abundance I have made it with chopped broccoli!

In you’re wondering, this recipe mirrors a quiche a little or a strata (not that I’ve ever had that, but what I think it is, lol)

Hot out of the oven!

No kids to feed, (like they’d eat it anyways!), so the leftovers will be lunch and shared with my coworkers!


Dinner with Dawn

Everyone should have a friend like Dawn. We have known each other for over 10 years now, wow, and have liked, loved and disliked each other through those years. I’m not proud of those dislike years but we both had to grow a little/maybe alot and the good thing is, WE DID. We are both better people and can even laugh about alot of it!

So tonight I shared a meal with my dear friend Dawn. No kids, no men…just us and some laughs and wine! ( oh yah and a bitch session and a martini!)

We enjoyed…


“my own creation, google Jamie Oliver and his risotto, I added portabella mushrooms and dried morels from my mom!”



Cedar Plank Salmon with Margarita Marinade
Prep Time: 10 minutes, plus soaking and marinating time    Cooking Time: 15 to 18 minutes   Makes: 4 servings


  • 1 cedar plank
  • 2 oz. tequila
  • 1 tsp. finely grated lime zest
  • 2 Tbsp. lime juice
  • 1 tsp. finely grated orange zest
  • 2 Tbsp. orange juice
  • 2 Tbsp. brown sugar
  • 4 (5 oz.) salmon fillets
  • Salt and freshly ground black pepper to taste
  • Lime slices for garnish
Soak the cedar plank in cold water at least 2 hours. Combine the tequila, citrus zest and juice and sugar in a side dish. Add the salmon and turn to coat. Cover, marinate and refrigerate the salmon 1 hour, turning occasionally.Preheat your barbecue to medium-high. Remove the plank from the water and pat dry one side. Set the fish on the dry side of the plank. Pour the marinade into a small skillet. Bring the marinade to a simmer and reduce until thick and syrupy. Brush this mixture on the salmon and season

the fish with salt and pepper.Set the plank on one side of the barbecue. Turn the heat underneath the plank to low and leave the other side of the barbecue set at medium-high. Close the lid and cook the salmon for 15 to 18 minutes, or until just cooked through. Keep a spray bottle of water handy in case the board ignites. Set the plank on a serving tray, garnish with lime slices and serve.