Running out of ideas Mom? Holidays too long? This will make you a hero in the eyes of the young.
- 24 oreo cookies
- 4 tbsp. butter, room temperature
- 1 pkg. vanilla mousse mix
- 1/ 4 cup caramel topping
- 2 large bananas, thinly sliced
Heat oven to 350 degrees. Process the cookies in your food processor for 2 minutes until fine crumbs form.
Add the butter and pulse 5 times, until combined. Press the crumbs into the sides and bottoms of 4 inch tart pans. Bake these for 8 minutes.
After they have completely cooled, prepare the mousse mix as stated in the intructions on pkg. Reduce the amount of milk to only 3/4 cup. Stir in the caramel topping.
Line the bottoms of the tarts with banana slices, top with the caramel mousse mixture. If this isn’t enough, top with whipped cream and drizzle even more caramel sauce over the op.
What can I say? Yup! You did it again.
Learning Curve-Family Fun
I haven’t put up anything for a couple of days and the reason being, we have family here to spend some time. As one daughter was coming from Belgium (where she lives) for her vacation, and family from Alberta (son and family) and Vancouver (daughter and family), we thought we would celebrate ‘Christmas” together.
We also, Don and I, suggested that each family would pick a theme and prepare a dinner from start to finish, this way we weren’t in the kitchen all the time. (good idea, huh?) They could not, say, called it Italian and put out a plate of pasta and leave it at that. Oh no, you had to go the whole 9 yards.
First night, we did the Christmas dinner….turkey, mashed potatoes, 3 veggies, homemade cranberry sauce, gravy and stuffing. By the way, the temperature here was 37 plus degrees. For dessert we had pumpkin pie with whipped cream, shortbread and homemade mincemet tarts. Whew! Christmas crackers, candles and some decoration took place as well. Also, some mini gift cards…after all, we did say Christmas, right? You all know us so well….
The kids took the job of cleaning up and what a great help that was.
Day Two – Carole, from Belgium, prepared a Belgian “stew”..it has a name I can neither pronounce nor spell. We had Belgian style frites and it was wonderful. This time (again) the kids took over the job of cleaning up. I have never been kicked out of a kitchen so often in my life. I tried to give away more Christmas baking for dessert.
Day Three – The two families (with teenage daughters in tow) prepared this next adventure. Don and I were first banned from the dining room area (open style home and hard to do), then the kitchen and finally the entire house. We were left on the deck. The girls were shown what I have as far as candles, tablecloths, dishes are located and were left to do their thing.
The day before we were asked to take a guess what their theme was an, of course, could not. Well, here the story continues…..
The table was perfectly set with a blue cloth and a shining silver cover…candles, black and white on the table and, around the room many candles were on (battery operated). When it was time, we were invited back into the house, asked to pick out someting in the bottom of a big box and, lo and behold, they were wands..one for each of us….from Harry Potter! Our grandchildren are so hooked on Harry and the gang, it was all making sense now.
Dinner was fabulous…each dish has a name from one of the foods eaten in the Potter movies…in reality it was a spinach and strawberry salad ( Gilley weed and red slug salad) , macaroni and cheese (mugglemac), with asparagus (broomsticks) and, for dessert, a chocolate “pudding” cake. They called it The defence of black arts pudding. The two moms helped out in the kitchen as well, but my oh my, this was a production. The thought and work put into this dinner was mind boggling.
Today, being day four, one family heads back to Alberta. We get to keep the others for another day and then, they too, will leave the parents/grandparents. The one sad note was one son and one more daughter were unable to attend. It would have been so wonderful to have everyone, just once, together at the same time.
We are so very blessed for this past week I don’t think I would change any of it. The kids went down the channel on a raft, everyone went cherry picking, the girls swam in our lake, played bocci on the lawn and just relaxed on the deck. By night time (sun finally set) it was beautiful…we played hawaiian music,and just laughed and talked.
Thank you God for this time. We surely won’t forget it.
Special Time
Yesterday was as close to perfection as one can get here on this old earth of ours. It started out with coffee on the deck, enjoying the warm weather with a gentle breeze. It was a morning of remembering twenty-three ago, the day we married with family and friends celebrating with us. Also, remembering those who are no longer with us and are sadly missed.
We did a few chores,and returned to sitting on the deck and playing our favourite Hawaiian music. Later on Don brought me a glass of wine, we watched a few of our favourite ‘re-runs’ before going out to dinner. It was so hot outside, we had to come in for a while.
Don had made reservations at Walnut Beach Resort for dinner. We put on our “casual best” duds, biggest smiles and headed out, like two teenagers, for a wonderful dinner. https://www.walnutbeachresort.com/osoyoos-dining.php
We ordered a “share for two” starter of Brie with garlic jam. I could not find the words to tell you how fabulous this was. A bowl of freshly toasted (on the bbq) baguette rounds accompanied the plate of Brie. The second your knife touched the cheese it totally oozed out to join the generous serving of jam that totally sat on top of the jam. OMG! We couldn’t put it down. (In fact, Don brought the remainder of the jam home in a little box) Yup! We loved it.
Don ordered the ribs done two ways. One was a dry rub and the other was the ooey-gooey saucy one. There were lots of each kind, along with asparagus and potatoes. He even brought some home.
I ordered Pickerel for my dinner. It was beautifully done, and also came with asparagus and potatoes. I have to mention that all the food is prepared on the many bbq’s on the large patio and our “Chef of the night”, Todd and his two Sous Chefs did an amazing job.
Of course it would not be a meal if we didn’t have dessert and, believe me, THIS establishment know just how to do it and do it right. They have two-bite desserts at a whole $2.50 each one (big deal). This enabled us to each order one, split it and sample the other one. Don ordered the Rhubarb tart and I, of course, ordered a chocolate/blueberry concoction that was heavenly. We both agreed that my choice was best.
We were here for a cooking class some time ago, and believe me, it is so worth a return visit. I love the open patio, 5-6 bbq’s and Chefs working in front of you, making special everything you ordered. Our server, Cassandra, was cute with her pink/blue/purple hair as well.
It was hot, sunny and quite a strong breeze, but so darned enjoyable it was worth it. Thank you Don for a superb day and evening and to Walnut Beach, Todd and all who helped make it so special. This is one for the memory bank, for sure.
Wilted Spinach and Lime Risotto
Another summer dish to make and enjoy. I love spinach and truly love risotto…put them together and WOW!
- 3 cups chicken broth
- 2 tbsp. butter
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 1/3 cups Arboro rice
- 3 cups baby spinach
- 1/2 cup grated Asiago cheese
- 1 tsp. grated lime zest
- 1 tbsp. lime juice
- pinch of ground pepper
In a saucepan bring the broth and 1 1/2 cups water to a boil. Reduce the heat to low and keep warm.
In a skillet, melt the butter over a medium heat; add the garlic and shallots, stirring occasionally until softened. Add the rice and stir to coat and toast the grains for about 1 minute. Add the broth, 1/2 cup at a time. Stir this continually until the liquid is almost absorbed, then keep adding the broth in this manner until all is absorbed. This, by the way, takes exactly 22 minutes. (Don says “not one minute more – not one minute less”).
Remove from the heat. Stir in the spinach, cheese, lime zest and juice and pepper. Serve immediately.
It can be called a vegetable dish or loosely termed “salad”. Whatever works for you and your family/friends. More wine, anyone?
Roasted Squash And Artichoke Hearts
We are always looking for either new vegetables we haven’t yet tried or new ways to use ones we love. This is the latter one. You should try it.
- 2 1/2 lbs. butternut squash, peeled, seeded and cut into 1/2 inch wedges.
- 2 cans artichoke hearts in water, drained, halved and patted dry
- 3 tbsp. olive oil
- 2 sprigs of fresh thyme
- generous pinch of salt and ground pepper
- 3/4 cup grated Asiago cheese
Preheat oven to 450 degrees. Gently toss all the ingredients in a large bowl.
On 2 parchment lined cookie sheets, spread out the ingredients. Roast for about 45 minutes, making sure to switch the cookie sheets.
When done, they should be tender and golden on the bottom. Scoop all out into a large bowl and sprinkle half the grated cheese over top. Let it melt a little and add the rest. Serve immediately with your favourite meat/fish dish.
There, I told yu it was simple AND delicious. Yummy.
Your Favourite Bratwursts With Blackberry-Cucumber Slaw
When you next visit your local meat market, look over the different brat links they have. Pick your 6 favourite and head home to start the barbecue.
- 6 uncooked bratwurst links
- 1 1/2 cups white cranberry juice
- 3 cups shredded cabbage
- 1/2 cup thinly sliced cucumber
- 1/2 cup fresh blackberries
- 3 tbsp. sliced green onions
- 1/3 cup buttermilk
- 2 tbsp. mayonnaise
- 1 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped dill
- 1 clove garlic, minced
- pinch of salt and pepper
- 6 buns, split and toasted (to fit the brats you purchased)
In a large pot, combine the brats and juice. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes, rearranging just one time. The internal temperature should reach 160 degrees on an instant read thermometer.
In a medium bowl combine the cabbage, berries, and onion. Stir together the buttermilk, mayonnaise, parsley, dill, garlic, salt and pepper and add to the cabbage. Toss gently to coat.
Now that the barbecue has reached a medium heat, place the brats directly on the grill. cooking for about 7 minutes, until browned, turning as you cook.
Serve in toasted buns and top with the slaw. How’s that for a different meal? Oh yeah! fun in the summertime.
Yummy!
Tuna Burgers With Ginger-Laced Mayonnaise
These burgers have a very bold and savory flavour. I wouldn’t think sissies should try it….aw, why not? Give it a go, it just may change your mind.
- 1/3 cup mayonnaise made with olive oil
- 2 tsp. grated fresh ginger
- 2 large eggs, beaten
- 1 cup Panko crumbs
- 1 tbsp. fish sauce
- 2 tsp. Sriracha sauce
- 2 x 5 oz. cans of canned albacore tuna, rinsed
- 1/4 cup celery, sliced very thin
- 4 ciabatta buns, halved and toasted
- 1/3 cup pea shoots or, if you are lucky, micro greens
- 4 miniature sweet peppers, thinly sliced
Preheat oven to 450 degrees.In a small bowl, combine the mayonnaise and ginger. Transfer 2 tbsp. to a large bowl. Cover the remaining mayo mixture and chill.
In the same large bowl, add the eggs, panko crumbs, fish sauce and Sriracha sauce. Flake the tuna and add to the bowl. Add the celery and let stand for about 10 minutes. Shape into four burger patties.
Place the burgers on a parchment lined baking sheet (or use the bbq) baking for 10 minutes or until they reach a temperature of 160 degrees.
Serve on toasted ciabatta buns, add a patty to the bottom of the buns, add the pea shoots, sliced peppers and top buns.
These should wake up the sleepy taste buds.
A New Upside Cake – Citrus Fruits
It doesn ‘t have to always be pineapple upside down cake. This one is made with lime, oranges and even grapefruit (pink). Try it…Mikey likes it.
- 1 1/3 cups packed dark brown sugar
- 1/2 cup melted butter
- 1/4 cup water
- 5 to 6 limes, grapefuit and oranges. Mix it up, slice thin
- 2 cups flour
- 2 tsp.baking powder
- 1/2 tsp. cardamon
- 4 eggs, room temperature (they have more volume)
- 2 cups sugar
- 1 cup milk
- 1/4 cup butter, cold – cut up
In a bowl, stir together the brown sugar, melted butter and water. Combine well. Spread evenly over a 13 x 9 inch baking dish. Spray pan with Pam first, so the cake will release easily.
Preheat oven to 350 degrees. In a medium bowl stir together the flour, cardamon and baking powder. Set aside. In a large electric mixer, beat the eggs on high speed (4 – 5 minutes) to thick.
Reduce speed to medium and slowly add the sugar. Beat this for 5 minutes. Add the flour (low speed) until combined. This will be very thick.
In a saucepan, heat together the milk and butter until the buttter has completely melted. Pour into flour mixture. Mix up the sizes of the fruit and cover the bottom of the brown sugar mixture in pan.
They will be colourful and, when baked, lacy looking. No other decoration will be needed.
Carefully add the flour mixture to the pan, covering all the fruit. Bake for 45-50 minutes until a toothpick, when inserted in the cake centre, comes out clean. Let cool on a rack for 20 minutes.
Run a sharp knife around the edges of the cake, invert on a platter and Drizzle any remaining sauce in baking pan over the cake top.
Whip some cream and serve to all those hungary people at your table. A cup of freshly brewed coffee and all is well with the world. Enjoy!
Summer Grilled Romaine and Corn Tumble
Yes, summer is here and the temperatures are rising…at least here. By using the heart of the romaine lettuce, you will find the leaves are smaller, sweeter and a much lighter green, and more delicate in taste.
- 3 ears of fresh, sweet corn
- 4 tbsp. of olive oil (extra-virgin)
- 2 tbsp. sherry vinegar
- 2 roasted-caramalized garlic cloves
- 1 tbsp. grainy mustard
- 2 hearts of romaine lettuce, halved lengthwise
- 1 cup pear-shaped tomatoes (all colours), quartered
- 1/4 cup ricotta cheese, crumbled
Place the corn, complete with silk and husks in a large bowl of cold water (enough to cover) and soak for an hour.
In a container with tight fitting lid, pour in 3 tbsp. olive oil, vinegar, mustard and mashed roasted garlic cloves. Cover tightly and shake well. Set aside.
Brush the romaine with the remaining oil and set aside. Place the corn on a covered grill on medium heat. Grill for about 20 minutes until the corn is tender. Make sure you turn them at least once and move around on grill. Don’t burn.
Grill the romaine, cut side down, directly on the heat for 2-3 minutes. The idea is to only char slightly and let the lettuce become wilted.
Place a romaine heart on each of 4 plates. Cut the corn from husks and combine with the tomatoes in a small bowl. Drizzle with some of the dressing to coat well. Spoon the corn/tomato mixture over the lettuce hearts and top with the cheese.
You know the drill…..add some cheese toast, a glass of chilled white wine (my fav is Pinot Grisio) and enjoy.