Hoisin Asian meatballs

This is another post from a recipe from damn delicious. If you have spent any time on that blog, you know why I’m frequently trying her dishes!

I made these meatballs for a weeknight dinner. We had steamed coconut buns and stir fried veggies to go with them.

To make the meatballs, you put the ground beef into a bowl with the sesame oil, panko, ginger, egg and garlic. I didn’t have green onions and didn’t think that warranted a trip to the grocery store (don’t make this same error- get the green onions!).

After the meat is all mixed up, the meatballs are formed. Mine were a bit bigger than the recipes.

While the meatballs cook in the oven, the sauce is made. All that is required is to combine the hoisin, rice vinegar, soy sauce, sesame oil, garlic and ginger. I doubled the recipe and used some for my veggies too.

When the meatballs come out of the oven, they are served and topped with the sauce. The recipe also says to garnish with green onion. See above.


Although it doesn’t look that pretty, this was an incredibly tasty meal!




Mmmmm brownies! Recently, I was in a baking mood. Seeing this recipe convinced me I wanted to make brownies!

The first step was to melt the butter in a pan. Then add it to the cocoa powder and combine.

Then the rest of the ingredients are added and it is mixed until just combined.


The batter is poured into a greased and floured dish and baked in the oven. So easy!



The ideal time to make the icing is while the brownies bake. The ingredients are put into a bowl and mixed. I added a little extra water to get the consistency I was looking for.


After the brownies have cooled, they are iced. I put mine into the fridge after they were iced, but not before I tried one! Of course I forgot to take a picture because I was too excited about trying a brownie!

Broccoli quinoa casserole

Once again I’m posting about quinoa. It’s just so versatile, healthy, easy and delicious!
And once again, my recipe comes from damn delicious. I’ve actually subscribed to her blog and want to make most of the recipes. You should check out her page.

Ok, so with this recipe, the first thing you do is cook the quinoa. I cooked mine in homemade veggie broth.

During the last five minutes, you throw the broccoli on top to steam it.

While the quinoa cooks, the chicken is cooked in a pan. One confusing part to this recipe is that they say to cut the chicken into small strips, cook it, let it cool and then cut it into bite sized pieces. I followed the instructions, but next time I’ll cut them bite sized from the beginning.

One of the steps the recipe calls for is to put the panko into a pan and toast it up. I skipped this step. It wasn’t important to me.
The next step is to melt butter in a pan and whisk the flour in.

The cheese, yogurt and milk are whisked in next.

Once everything is melted and mixed until smooth, the quinoa, broccoli and chicken are added and mixed all together. Then you put it all into a greased baking dish, top with cheese and panko and put it into the oven long enough to melt the cheese.

The final product was very tasty. It was a hit with all who had it. I will definitely make this again in the future!

Cashew chicken

This recipe caught my eye on Pinterest. It sounded both easy and delicious.
You can find the recipe at six sisters’ stuff.
The first step is to put the flour, pepper and chicken into a large bag and shake it, to coat the chicken.
Then, the chicken is browned in a pan for about 2 minutes a side. I used chicken thighs for this recipe.


Once they are browned, the chicken thighs go into the crock pot.
Next comes the sauce. All it takes is for the ingredients to be assembled in a dish and mixed together.

Once the sauce is complete, pour it over the chicken in the crockpot and cook for a few hours on low.
The recipe suggested if you wanted more sauce, to double the sauce ingredients. I chose not to, but I think it would have been nice to have.

When the chicken was done, I served it over brown rice, topped with cashews.

Although it wasn’t a pretty dish, it was tasty and well received by my family.

A guest post is coming soon! Stay tuned.

Salted caramel cheesecake cupcakes

It was Matt’s birthday the other day, so I decided to try a dessert recipe. Salted caramel is one of my obsessions right now so this recipe for salted caramel cheesecake cupcakes caught my eye.
To make them, it took some time because each part needed to be made, cooked and cooled. I did it over two days. But they were sure worth it!

I started with the cookie base. Sugar, graham crumbs and melted butter.



The recipe said to bake the cookie base for 5 minutes, but I took mine out at 4 and a few were burnt. Every oven is different, so make sure to watch closely.

The next step was making the cheesecake part.

I mixed the sugar with the flour. Then I mixed the cream cheese with the sugar mixture.

Next came the 4 eggs, mixed in one at a time.

Once the eggs were mixed in, I added the sour cream, heavy cream and homemade vanilla.

Then I added some cheesecake batter to each cupcake liner. I poured the mixture into a glass measuring cup to make pouring easier.

I baked the cheesecake for 19 minutes. Then I let them cool overnight in the fridge.

Next came the caramel sauce. If you are buying caramel sauce from the store, stop! Homemade caramel is so easy to make and it’s delicious! And it probably has fever ingredients too.

I whisked the sugar and water together until it came to a boil.

I let it boil until it started turning amber, which took longer than I expected. Once it changes colour, the butter goes in and is whisked until melted.

When the butter has melted, it comes off the heat and the heavy cream is added.

After it cools a bit, it’s ready!

I added a fairly generous amount to each cheesecake cupcake.
We had them when my dad was over and our brother-in-law. Everyone seemed to enjoy the cheesecake cupcakes. I know I did!


Strawberry muffins

While planning snacks for our road trip, I realized I had a bunch of strawberries and a yummy looking strawberry muffin recipe. I figured they would be a good breakfast item for our trip.

First, I cut up the strawberries and got all the dry ingredients into one bowl.

My little helper and I took turns mixing the dry ingredients.

Next, we put the butter and sugar into the mixer. Chloe helped add sugar….it was a bit messy.

The egg and vanilla were next.

The recipe said to leave the strawberries for 15 minutes and then to add them to the flour and coat them with the mixture.


Finally, we added the dry ingredients to the wet and folded it all together. I used two spoons to scoop the batter into the muffin tins. Chloe was itching to get the spoon to lick off the extra batter.


The muffins baked for 17 minutes. In the meantime, Chloe got her spoon and was getting impatient for a muffin!



Here is the end result. These were so yummy! They will make a great snack or breakfast on our trip!


Bacon and Leek Risotto

This recipe sounded amazing to me. I had to try it. Plus, I had a leek left over from last week and bacon was on sale this week. Bonus!

Click here for the original recipe.

This recipe said it serves 8, and after skimming through the ingredient list, I realized I would need to cut the recipe in half. It called for 4 leeks and I only had 1.

The first thing I did was cut up my shallot, leek and thyme.


Then I cooked the bacon and set it aside. The recipe called for you to add oil to the pan at this point. I ignored that, poured out some of the bacon fat, and used the rest in place of the oil. I cooked up the leeks, shallot, thyme and garlic. Then I added the arborio rice.

I started adding the liquid slowly. This is the part of the recipe that takes the longest. Stir, add liquid, stir, add liquid. And so on until all the liquid is added.

After that, the last couple of ingredients are thrown in and the risotto is taken off heat.

The only ingredient I didn’t reduce from the original recipe was the bacon. I crumbled up 4 strips of cooked bacon into the risotto. Why not?!

This was a delicious side with our dinner.

And in typical me fashion, this was not a difficult dish to make!