• Oct 23

    Freaky Food Friday: Spooky Halloween Recipes

    October 23, 2014 • 10:00 am

    Happy FREAKY FOOD FRIDAY everyone!!! I can't believe it's already the WEEK before Halloween!!!! How exciting...one of my favorite times of year!!! HUGE thanks to my always so inspirational bella Tori for mastering the Halloween menu this year...JUST for you!! She has created the SPOOKIEST and YUMMIEST treats for you to share... just in time for Halloween!!! You can thank her later...;)
    Parmesan Snake Breadsticks
    1/2 recipe of Granny's Buns (on blog) OR 1 package store-bought bread dough
    10 wooden chopsticks
    3/4 cup fresh grated parmesan cheese
    20 whole black peppercorns
    1. Preheat the oven to 350F and line 2 baking sheets with parchment paper.
    2. Divide the bread dough into 1/4 cup portions (doesn't have to be precise).  
    3. On a lightly floured surface, roll each portion into a long round snake-like shape using your fingers on the surface. Keep one end slightly larger, and taper the other end to a thinner point (the large end will be the head, the tapered end will be the tail).
    4. Wind each 'snake' around an individual chopstick and place on the baking sheet so that the head is on the topside of the stick when placed on the sheet. Repeat with all snakes.
    5. Place 2 peppercorns on the head of each snake to make the eyes, and sprinkle the parmesan cheese on the snakes evenly (and generously).
    6. Bake for about 20 minutes or until lightly browned.
    Swampy Bones
    1/2 recipe Granny's Buns or 1 package store-bought bread dough
    2 tsp. olive oil
    1/2 yellow onion, finely chopped
    2 garlic cloves, crushed
    1 block light or regular cream cheese
    1/2 cup greek yogurt or sour cream
    1/4 cup light or regular mayonnaise 
    juice of 1/2 lemon
    1 package frozen spinach, thawed and drained
    1 can of artichoke hearts, drained and coarsely chopped
    1/2 cup fresh grated parmesan cheese
    salt and pepper to taste
    Swamp Directions:
    1. Preheat oven to 350F
    2. In a small saucepan heat olive oil over medium heat: add onion and garlic and cook just until transparent, about 3 minutes (do not brown the garlic). Remove from heat and cool slightly.
    3. In a medium bowl, combine the onion/garlic mixture, cream cheese, sour cream, mayonnaise and lemon juice. Using an electric mixer, blend until smooth. Stir in the spinach, artichoke hearts, cheese and salt and pepper until combined.
    4. Place the mixture in an oven-proof casserole dish and bake, uncovered, until it is hot and bubbles around the sides, about 20-30 minutes. Serve warm as a dip with the bones (can also serve with tortilla chips).
    Bones Directions:
    1. Preheat the oven to 350F and line a baking sheet with parchment paper.
    2. Divide the dough into small 2" balls (approximately a golf ball size).  
    3. Using your hands on a lightly floured surface, roll out the dough into a log approximately the thickness of a finger and about 4" long.  
    4. Tie a knot around each end of the dough to form the end of the bone.  Use your index finger as a 'post' to wrap the dough around, then tuck the end of the dough through the hole created when you pull your finger out.   
    5. Place on baking sheet and let the 'bones'  sit to proof (slightly rise) for 15 minutes.
    Bake for approximately 20 minutes or until golden brown.
    Mini Mummy Apple Pies
    Pie Crust 2 large pies (You can use store bought, or if you are feeling ambitious I swear by the Joy of Cooking Pie Crust) 
    5-6 apples, cored, peeled and cut into small pieces (approximately 1/4" x 1")
    1 tsp. cinnamon
    1/2 cup brown sugar
    1 tsp. fresh lemon juice
    pinch of salt
    2 Tbsp. flour
    1/4 cup. diced chilled butter
    Plastic or candy eyes
    1. Preheat the oven to 350F
    2. Combine the apples, cinnamon, brown sugar, lemon juice, salt and flour in a medium bowl: stir until the apples are coated.  Let sit for 15 minutes to allow the apples to soften.
    3. Divide the apple mixture evenly among miniature pie dishes of your choice.  The number of dishes will depend on their size, but you should get around 6-8 small pies out of the recipe depending on your dish size.  
    4. Distribute the diced butter evenly among the pies.
    5. Roll out the pie crust on a floured surface to 1/4" thickness. Using a sharp knife, cut the crust into strips (you may cut some of them in half as well depending on the size). In a random pattern, lay the strips of dough across each other to form a 'mummy pattern' over the apples, leaving room for the eyes. If you are using candy eyes, you can place the eyes on at this point and overlap the dough so it appears that the eyes are partially covered.  
    6. Trim the crust that is hanging over the edges, place on a cookie sheet, and bake the pies until the inside is bubbling and the crust is lightly browned, about 30 minutes. Once cooled, if you are using the plastic eyes, place where you would like to see the eyes, inserting slightly in or under the crust to give the impression that they are partially covered.
    WHAT DO YOU THINK??? Are you as obsessed with Tori as I am?!? Make sure to check out her blog Fraiche Nutrition for more healthy recipe ideas...trust me...you won't be dissapointed!!!!! 


  • Oct 17

    Food Friday: Rum Raisin Ice Cream

    October 17, 2014 • 10:00 am


    1 cup Raisins

    1 cup Dark Rum

    1 cup Whole Milk

    1 cup Half and Half

    1 cup Whipping Cream

    2/3 cup Sugar

    1/2 tsp Salt

    1/2 cup Caramel Sauce (ribonning)

    Caramel Sauce for topping



    1. In a frying pan, reduce the dark rum for about 20 minutes to get rid of the alcohol. (otherwise your ice-cream will be too soft!) 
    2. About half way through, add your raisins and sugar so that they get soft and soaked with rum and the sugar melts.
    3. Start your mixer, add all of your milk and cream.  Let churn for about 10 minutes 
    4. Add rum mixture. Let churn for another 10 minutes and then SLOWLY add caramel sauce.
    5. Let churn for another 10… and then SERVE & ENJOY!!! 

    Bowls | Ice Cream Pan | Ice cream Scoop | Ice Cream Maker

    I absolutely LOVE my Cuisinart Ice Cream Maker...I think it's a MUST in every house hold!!!! It makes making ice cream so FUN and EASY for everyone... this baby works wonders :)







  • Oct 10

    Apple Roasted Chicken

    October 10, 2014 • 10:00 am

    This fall I am SOOO obsessed with cooking with APPLES from BC Tree Fruits!!! They can seriously make any recipe taste sweet and fresh... an all around perfect addition to any FALL dish. This is one of my FAV apple recipes so far...it's a definite must try.  
    3 chicken breasts cut into large quarters 
    2 large BC TREE FRUIT McIntosh apples each sliced into eighths
    3 small potatoes, halved
    1 medium onion, cut into eighths 
    2 fresh carrots diced
    2 garlic cloves, crushed 
    1 lemon, sliced into thin rounds
    Sauce Ingredients
    1/4 cup olive oil 
    3 tbsp. apple cider vinegar
    1 cup apple cider
    3 sprigs fresh thyme, plus more for garnish
    2 tsp. dijon mustard
    1/2 tsp. salt
    1/2 tsp. freshly ground black pepper
    Mix all SAUCE ingredients together and put in a LARGE ziplock back. Throw in all veggies, apples and chicken and put in fridge to marinate for the day (min 3 hours) 
    Put into large baking dish (do not overlap ingredients too much) and bake on 375 until golden brown! 
    Enjoy this fresh and crisp recipe on a lovely fall evening!!!


  • Oct 03

    How To Charcuterie

    October 3, 2014 • 10:00 am

    This FOOD FRIDAY I'm sharing with you my bella Tori's tricks on how to build the ULTIMATE CHARCUTERIE BOARD!!!!! Take it from here Tori...

    Au revoir spinach dip, the charcuterie board has taken over the entertaining scene. Here are a few tips to help you put together a gorgeous board that will leave your guests in awe.

    1. The Board & Tools: 

    For an authentic and rustic look use a large wooden board (make sure it is food safe) or a large slab of marble. Mason jars or rustic glasses are perfect for grissini or condiments and you will want a variety of small and large bowls for items such as olives and spreads. Make sure that every cheese and spread has its own knife or spoon – I love using vintage cutlery for this!

    2. The Cheese: 

    Try a soft cheese such as herbed goat cheese or French Brie, a firmer cheese like Dutch Gouda and a harder cheese such as Piave, aged cheddar or a nice piece of veined cheese.  As tempting as it may be to dice the cheese, leave it whole for the guests to cut themselves.

    3. The Meat: 

    The possibilities are endless here, but variety is key. Thin slices of prosciutto, dry cured salami, chorizo sausage. Try to pick 3-4 different options for guests to choose from.

    4. The Bread: 

    Move over Ritz crackers! The cracker aisle has exploded with AMAZING options, and that is just the beginning. Grissini (Italian breadsticks), fresh baguette and a variety of flatbreads will add so much to your charcuterie board: use your imagination!

    5. The Fruit: 

    Yes, you read right, fruit. Depending on how big of a role your charcuterie board will play in your meal, it’s nice to offer guests some fresh or dried fruit to compliment the meat and cheese. And, as a Dietitian it just feels right! I love adding whatever is in season to the table for both décor and a healthy twist to an indulgent treat. A big bowl of plums, fresh figs or dried apricots scattered among the meat and cheese, and sliced apples, pears or nectarines are all great additions to the charcuterie board and are so pretty!

    6. The Other Stuff:  

    Ok, here’s where it gets interesting. Walnuts, olives, antipasto, fresh honey, fig spreads, pepper or wine jelly, tapenade and marinated vegetables will make the board stand out from the rest.

    7. Pulling it Together: 

    Perfectly imperfect is what you are aiming for here. There are no rules, but it’s best to make the board about 30 minutes before serving to allow the cheese to come to room temperature and don’t leave the board out for longer than 2 hours at room temperature for food safety reasons.

    We chose to use as many local Okanagan fruits, cheeses and wine's as possible... Huge thanks to BC Tree Fruits for always having the best apples for us to use.. and Wine BC for all of the delicious wine yum yum yum!!!! Perfect for so many things!!

    AND VOILA!!!!!!

    Large Cutting Board | Medium Cutting Board | Small Cutting Board | Circular Tray | Marble tray | Marble Bowl | Serving Bowls | Olive Bowl | Wooden Bowls | Cuttlery | Cheese Knives | Cheese Slicer | Cocktail Fork | Mason Jars | Cloche | Wine Glass | Outdoor Table |



    Photography Love: Janis Nicolay

    Charcuterie Love: Tori Wesszer

    How delicious do these look?? Tori sure knows how to put on a good charcuterie spread...YUMMM!!!!! Dig in with your friends over the weekend and ENJOY!!!!!!! 




  • Sep 26

    BC Tree Fruits Fried Apple Rings

    September 26, 2014 • 10:00 am

    Whoever invented FRIED APPLE RINGS should be granted guaranteed access to heaven!!! I have been seeing them everywhere on Pinterest lately so decided to make my own version (with a pinch of salt)  … GENIUS and SO easy!!!!! 

    4 large BC Tree Fruits McIntosh apples
    1 cup of flour 
    1 1/2 tsp of baking powder 
    2 tbsp of sugar 
    1/2 tsp salt 
    1 tsp vanilla
    3/4 cup of half and half 
    1 egg 
    1. In a bowl, combine 2 cups of sugar,  1 tsp salt, 1 tbs of cinnamon for coating.
    2. In a large skillet warm up a pound of shortening.
    3. Sift all dry ingredients together. Mix all wet ingredients together in separate bowl.
    4. Slice your apples, core them and use a round cookie cutter (or jar/glass) to create your apple rings. 
    5. Turn the temperature for your shortening up to medium (not too hot or it will burn!) 
    6. Dip your rings in the wet bowl, then the dry bowl, and then into the shortening. Flip when brown. Toss into sugar cinnamon bowl, set aside and repeat until all your apples have turned into little bites of heaven … then enjoy! 


    Happy apple ring eating!!!!!

  • Sep 19

    Food Friday: Peach Bacon Gouda Grilled Cheese

    September 19, 2014 • 10:00 am


    Loaf of french bread, uncut


    BC Tree Fruits Peaches


    Local Organic Thick Cut Bacon



    1. Cook your local organic thick cut bacon and set aside.

    2. Cut french bread into nice thick pieces and spread butter on both sides. Put aside.

    3. Slice peaches and gouda.

    4. Layer everything together, and GRILL until cheese melts!