How to Cook Cream of Roasted Butternut Squash & Sweet Potato Soup + Video
Cream of Roasted Butternut Squash & Sweet Potato Soup is exactly what you want to cozy up with this time of year! A heavenly, creamy combination of autumn ingredients, perfect for the fall. It’s a soup everyone will love with hearty butternut squash & sweet potato, roasted & creamed to perfection. We are hauling gorgeous squashes out of our kitchen garden this time of year, and I’ve been harvesting our sweet...
How to Roast Bacon, Cheddar & Piquillo Stuffed Jalapeño Peppers + Video
If you’re looking for something fabulous to snack on, with a kick, try my recipe for how to Roast Bacon, Cheddar & Piquillo Stuffed Jalapeño Peppers. Spicy jalapeño stuffed with ooey gooey cheese & salty, crispy bacon…oh yeah! These would be great for appetizers, a side dish or a snack for tailgating! Why not stuff peppers with more peppers?! Piquillo peppers have a beautiful, sweet flavor. They also add smokiness...
How to Cook Napa Valley Bordeaux Cherry Balsamic Chicken Livers + Video
As an appetizer or main entrée, Napa Valley Bordeaux Cherry Balsamic Chicken Livers are a perfect idea. Chicken liver is high in iron and ever so delicious when paired with tasty, syrupy & thick, sweet flavors of Bordeaux cherry & balsamic. Cherry combined with the ferric taste of the liver is exciting & satisfying to your palate. Napa Valley Bordeaux Cherry Balsamic Chicken Livers: With this recipe, I’m using Napa...
How to Cook Eyeball Meatballs with Sauce: Halloween Treats
What could be creepier than Eyeball Meatballs with Sauce for a spooky Halloween surprise! I know, I know…Halloween is about the sweets, but it doesn’t have to be all sweet! Serve up some Eyeball Meatballs to creep out not only the kids, but the adults too! What a cool & interesting way to make a spooky appetizer or entrée. Plus, they are so easy to make & are quite tasty too! Serve with a red pasta sauce on the...
How to Bake Witch Finger Breadsticks: Halloween Treats
This year, we have decided to serve Witch Finger Breadsticks as a tasty Halloween treat! Last year, we made Haskapa Witchy Finger Cookies, and they were not only amazingly delicious, but also looked gory & gnarly, like a witch’s fingers might. These breadsticks won’t have the haskap jam, but will still look just as creepy & scary as those cookies did. Whether you’re serving these as snacks, appetizers or to...
Web Chef Review: Blue Iguazu Hand-Crafted Ripple-Cut Gourmet Cheese Slicer
If you are a real cheese lover, you will absolutely fall in love with the Blue Iguazu Hand-Crafted Ripple-Cut Gourmet Cheese Slicer. Do you entertain often? Cheese trays are a beautiful addition to your hors d’oeuvres, on a buffet, or with fruit for dessert & wine. Why not snazz up your festivities with a ripple cut cheese slicer?! This lovely Blue Iguazu Hand-Crafted Ripple-Cut Gourmet Cheese Slicer comes in either black...
How to Make Cream Cheese & Anchovy Stuffed Pickled Cherry Peppers
Cream Cheese & Anchovy Stuffed Pickled Red Cherry Peppers are not only festive for Victoria Day, but tasty too! My Father loved these tasty tidbits of creamy, spicy & salty delight. In fact, this was one of the only things I’ve ever seen my Father prepare in the kitchen. The red & white colors makes this the perfect set of hors d’oeuvres for Victoria Day, Memorial Day, Canada Day, 4th of July, Labor Day, even...
How to Grill White Wine & Napa Valley Tres Citrus Balsamic Mussels Video
Playlist: Mussels Recipes +...
How to Grill Brie with Roasted Red Pepper Jelly: Victoria Day Recipes
Smokey, gooey & delicious is what you’re in store for with Grilled Brie with Roasted Red Pepper Jelly – perfect for Victoria Day weekend entertaining! I just love brie, a fabulously creamy cheese that’s soft on the inside and has a lovely rind on the outside. This rind will help us keep it all together while grilling a wheel of brie. Complete with grill marks & creamy deliciousness, this appetizer will rock...
Web Chef Review: Ontario Baby Carrots at Harvest Barn Country Markets
Always delicious, raw or cooked, washed and peeled, they are Ontario Baby Carrots from Harvest Barn Country Markets. Baby carrots are one vegetable that I need to have on hand at all times. I find that I have dozens of recipes that call for carrots. These crunchy, Ontario baby carrots are great for packing in lunches, make healthy & tasty snacks and add flavor to many dishes. You can cook them, roast, bake, BBQ, whole, dipped,...
Web Chef Review: Ontario Hot Cherry Peppers at Harvest Barn Country Markets
I got these beautiful, bright red, Ontario Hot Cherry Peppers at Harvest Barn Country Market in Niagara-on-the-Lake. This basket of hot, cute, little peppers are very fresh and shiny, making them perfect for canning. These cherry peppers have also been referred to as hot pimento peppers. There is also a sweet variety of pimento peppers. Find out about this product on this webisode of What I Say About Food: My parents used to can hot...
How to Bake Pork Sausages in Puff Pastry: School Lunch Ideas
A simple & tasty recipe for How to Bake Pork Sausages in Puff Pastry is a great one to have up your sleeve. Children love these tasty appetizer tidbits that I frequently serve when I have guests, but they also make a great main dish for school lunches. All you need is a package of puff pastry, 4 or 5 pork breakfast sausages and a hot oven. This makes a nice change for children who bring lunch to school every day. Baked Pork...
Web Chef Review: Monforte Dairy Black Sheep Ripened Sheep Cheese
Monforte Dairy Black Sheep Ripened Sheep Cheese is a very delicious, super soft and creamy cheese that’s great as a snack or to cook with. This cheese is 22% milk fat, has 37% moisture, and comes encased in a tasty rind – maybe my favorite part! A cheese that’s creamy, tangy & ripened to perfection, it’s perfect with crackers, pairing with wine & fruit, added to fabulous appetizers or hors...
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How to Cook Down-South Smothered Liver & Onions with Gravy + Video
August 9, 2007| 5 CommentsIf you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really... -
How to Brine a Whole Chicken + Video
April 30, 2012| 3 CommentsThe most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen)... -
How to Scald Milk for Baking + Video
October 14, 2010| 9 CommentsDon't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated... -
How to Make a Saltine Cracker Pie Crust
November 25, 2008| 1 CommentLooking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues... -
How To Peel Small Onions Quickly & Easily
June 9, 2008| 3 CommentsWhether they are small white onions, pearl onions, small red onions, shallots or any other type of small onion...and you... -
How to Slow Roast Chicken with the Best Skin Ever + Video
April 1, 2008| 8 CommentsI discovered this amazing trick unintentionally... When we were in university, there were times I would use my slow cooker,... -
How to Marinate Sirloin Tip Steak + Video
July 24, 2012Tonight, I have decided to BBQ some sirloin tip steaks that looked beautiful from my grocer. It is a marinating...
