Fried Eggs With Mustard-Creamed Spinach And Breadcrumbs

I found this recipe on Pintrest.. It is compliments of a site called Serious Eats.. We were not really hungry as we kind of cleaned out the fridge of leftovers for lunch.. I was feeling kind of lazy and wanted to try something new but easy.. This is simple to make and not to heavy.. The only changes that I made was, I used evaporated milk instead of half and half.. And I used store bought bread crumbs..     I hope that you may try it on one of your Lazy not so hungry days 🙂

Photo compliments of Serious Eats 

1 cup fresh breadcrumbs 
3 tablespoons Dijon mustard
4 tablespoons olive oil
1 teaspoon mustard seeds
18 ounces fresh spinach leaves
1/2 cup half-and-half
2 teaspoons chopped fresh thyme leaves
4 large eggs

Preheat oven to 400°F. Combine bread crumbs, half mustard, half oil, and mustard seeds in small bowl. Spread on baking sheet and bake until golden and crisp, 8-10 minutes.

In the meantime, heat enough water to cover bottom of medium skillet unti boiling. Add spinach and cook until wilted, 2-3 minutes, then remove and squeeze out excess water. Discard water in skillet and wipe dry.

Heat remaining mustard, half-and-half, and chopped thyme over medium. Cook until slightly thickened, about 3 minutes, then add spinach and stir to combine. Season to taste with salt and pepper and keep simmering.

Heat remaining oil in large skillet over medium heat until shimmering. Add eggs and cook without turning until whites are cooked through, 3-4 minutes. Divide spinach amongst 4 plates, top with eggs, and finish with breacrumbs. Serve immediately. 

It was really yummy.. Thanks again to Serious Eats  


Crockpot Coconut Chicken Curry

It is Friday and usually at the end of the day I am not interested in cooking.. Most Friday nights is our night to go to the restaurant, but tonight that is not going to happen because of some appointments after work for my Hubby.. So, I thought I need to find something that I can prepare this morning, while I have energy.. I love Love Indian food and can not get enough.. I found this recipe on a blog call Barefoot and Baking.. It is simple and took maybe 10min to prepare and takes all day to cook in the Crockpot 🙂 Maybe this will be your Friday night Supper..  

~Crockpot Coconut Chicken Curry

(4-5 servings)

3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
1 whole onion
1 whole bell pepper (seeded) I like the sweetness of red bell peppers
1 (6 oz) can tomato paste
1 (14 oz) can coconut milk
1 1/2 t salt
1 T curry powder
1 T Garam Masala (Indian Spice Mix)
Fresh Cilantro, chopped (optional)

Cooked rice
Naan bread

Place the cubed chicken into the slow cooker. Place the rest of the ingredients (except the water, cornstarch and cilantro) into a food processor or blender and mix until smooth.  Pour the sauce mixture over the chicken in the slow cooker and mix well.  Cook on low for 6 hours.  if it is not thick enough, add some cornstarch mixed with water about 1 hour before serving.  Serve over cooked rice, garnish with chopped cilantro.  Serve with warm Naan bread.

The only thing that I changed is I used Green Bell pepper..

Beef Stir Fry

ImageTonight I was trying use up some of the Veggies in the fridge.. Stir Fry it was.. Here is the recipe, Enjoy 🙂

~Beef Stir Fry

1lb stir fry beef
1 green pepper, sliced
3 stalks celery, sliced
2 carrots, sliced
2 broccoli crowns, cut in florets 
1 large onion, sliced
3 cloves garlic, minced
1/2inch grated fresh ginger
2tbsp olive oil
1/2tbsp chili peppers
2 packages of ramen noodles

~Meat Marinade 
1tsp soy sauce
1tsp rice cooking wine
1tsp cornstarch
~ Combine all the ingredients and mix with beef ans set aside for 10min or longer.

3tbsp soy sauce
1tsp rice cooking wine
1/4c chicken stock

In a wok or a deep sauce pan heat up the olive oil.. In a medium pot start to boil the water for the ramen noodles and cook as directed on the package.. Once the oil is warm add the veggies, when they have cooked for about 7min add the beef.. Cook until the beef is almost cooked through.. Add the stir fry sauce and chili peppers and cook for about 2 more min.. Serve on a bead of ramen noodles. I hope that you enjoy this recipe 🙂 


Happy Tuesday

ImageHappy Fat Tuesday, Shrove Tuesday, Pancake Tuesday or Mardis Gras.. Which ever you celebrate, I hope you enjoyed the day..  One of my fondest memories as a child is going to the Pancake Supper for the Church.. I mostly remember working it, clearing the tables and doing dishes.. But I loved it.. It was something that I looked forward to on Shrove Tuesday.. Who doesn’t like eating Pancakes for supper.. Pancakes are a staple in my life.. I could eat them all the time, but choose not to all the time ;). So since moving out and starting my own family, I make it a point to have pancakes on this day.. This year I wanted to try something different.. I wanted to find a pancake that has a little more substance, as we all know that pancakes do not really keep one full for a long time.. So I thought why not add some oatmeal.. So I searched AllRecipes for a Oatmeal Pancake recipe and found one.. I thought as I was mixing up the recipe, there must be something that I can add to these to make them a little more exciting.. So I added some cinnamon and raisins.. Oatmeal raisin Pancakes were evolved in my kitchen tonight.. We had these amazing pancakes with baked beans and sausages.. What else would you have with your pancakes on this special day.. As it is the staple menu at any Church Pancake supper.. So here are the recipes that I used to continue the tradition of Pancake Tuesday at my House.

~Oatmeal Raisin Pancakes

 3/4c quick cooking oats
1/2c flour
1tsp baking soda
1/2tsp sugar
1 egg
1c milk
3tbsp melted margarine
1tsp vanilla
1/2c raisins
1.5tbsp cinnamon
Mix all dry ingredients into a bowl.. Melt the margarine.. In another bowl mix together the egg, milk, vanilla and margarine.. Add to the dry ingredients, add the raisins and mix well.. Use a 1/3c to pour them out on a hot griddle.. It makes about 6 pancakes.. I found the longer that I let the mixture sit the less watery it became.. So do not be alarmed with the consistency of the batter..

~Thompson’s Baked Beans

2c Thompson’s White Pea Beans
5c cold water
1 medium onion, sliced
1/2tbsp salt
2tsp cider vinegar
1tbsp brown sugar
1/2tsp prepared yellow mustard
1/4c Molasses
1/2c ketchup
1/8tsp black pepper
1/4lb bacon
Soak beans over night in cold water.. In a large pot add the beans and the water, bring to a boil, once at a boil reduce to simmer for 30min (I usually let mine cook for a little longer as I like my beans to be more tender) Once they are cook drain.. At the bottom of your slow cooker or dutch oven lay out the sliced onion.. Mix the rest of the ingredients together and set aside.. Add the beans on top of the onions and pour over the sauce.. Add enough water to cover the beans, placing the bacon at the top.. You can cook them in your dutch over at 250degrees for 7hrs or on low in your slow cooker for 7 hrs.. When the beans are tender take out 1c and mash them, place them back in the pot and continue to cook..

I hope that you enjoy these recipes and your Pancake Tuesday 🙂


Southwest Chicken with Cheesy Zucchini Rice and Garlic Spinach

Happy Family Day!! I have a very cranky, overtired and teething baby, so I thought that I would try something simple, but busting with flavour.. And certainly working.. She is happy and content eating her supper in Her highchair.. This is what we had for SupperTonite 🙂

Southwest Chicken (from Today’s Parent)

1tbsp Mexican Chili powder ( I used regular chili powder) 
2tsp paprika
2tsp cayenne pepper (optional) which I cut so B could eat it.
2tsp cumin
2tsp coriander
2tsp garlic powder
2tsp onion powder (I had none, but it still worked)
Salt and Pepper to taste
4-6 boneless, skinless chicken breast
1tbsp olive oil
Mix all the spices together and put them in a shaker.. Place all the chicken breast on a plate.. Brush with olive oil on both sides.. Shake the spices on each side, rub in with your hands to get it all on.. Let sit for at least 30min or more..
Preheat your BBQ or inside grill cook until chicken is cooked through..

Cheesy Zucchini Rice (from Pink Parsley Blog)

2c chicken broth
1c rice (not minute)
1 medium zucchini grated on cheese grater
1c grated shape chedder
2tbsp butter or margarine 
salt and pepper to taste
Bring the chicken stock to boil in a medium sauce pot.. Add the rice and place the temperature on low.. Let sit for 20min.. Stir once or twice so it doesn’t get lumpy.. Once cooked and Zucchini and butter and remove from heat.. Let sit for 5 min.. Add the cheese, salt and pepper and serve.. 

Garlic Spinach

3 handfuls of spinach 
2 cloves of garlic, minced
2tbsp olive oil
splash of chicken stock
In a medium sauce pan heat the olive oil, add the garlic and allow to get fragrant.. Add the spinach and the chicken stock.. Allow the spinach to steam.. Toss a few times to get the garlic all mixed in.. 

I hope that you will try one or all of these recipes.. They went well together and Everyone enjoyed our SupperTonite 🙂 🙂



Fajitas and Yellow Rice

ImageWho doesn’t love Fajitas.. Peppers, onions, mushrooms, cheese, salsa and sour cream.. Yummy 🙂
I like to have a side dish to go with them and rice usually is what I go for.. But white rice is boring, and we had Mexican rice on Saturday so, I found this recipe for Yellow rice on Pintrest.. It was really tasty and easy to make.. Here is how I did it 🙂

2 boneless skinless chicken breasts, sliced
2 cloves garlic, minced
1 green pepper, sliced
1 red pepper, sliced
2 small onions, sliced
6 mushrooms, sliced
2 palm full of Chili Powder
1 palm full of cumin
1/4tsp cayenne pepper
2tbsp olive oil
1c shredded cheese of your choice
package of tortillas 

Heat the olive oil in a large sauce pan. Add the chicken and just brown the outside.. Then add the veggies, cook for about 2 min and add spices.. Mix all together and finish cooking.. Serve on tortillas and garnish with sour cream, cheese and salsa 🙂 

~Yellow Rice (compliments of The Family Kitchen)
1 1/2c long grain rice 
3c chicken stock
1tsp olive oil
1/2tsp turmeric 
1/4tsp smoked paprika
2tbsp onion, finely chopped
1 clove of garlic, finely chopped
2 green onions, chopped for garnish


Rinse rice well and drain. Add all ingredients to a rice cooker, or a saucepan. If using the cook top method, bring to a boil over high heat turn burner to a simmer and cover with a tightly fitting lid. Leave for 15 minutes. Then remove pan from burner and turn burner off. Do not remove the lid during the cooking process. Let rice rest for another 15 minutes before serving, but remember do not remove the lid until it has rested.

I hope that you will try Yellow Rice in the future with your Mexican, Spanish or African inspired supper.


Slow Cooker Beef Stew

It is Valentines Day, but we celebrated it on Saturday with a special meal for Philippe and I alone after Brielle went to sleep.. So tonight is just a normal night in the Supper department.. Yesterday I was thinking of stew and it turned out to be a great day for it.. When I woke up there was a fresh coat of snow on the ground and still snowing.. So a hardy stew is great on a day like today..
I hope you all have a Wonderful Valentines Day xo

~Slow Cooker Beef Stew~
2lbs stew beef
5 potatoes, peeled and chopped in bite size pieces
2 yellow onions, chopped
2c carrots, chopped
1c cabbage, chopped
3 ribs of celery, chopped
1c frozen peas
1/2 dozen mushrooms, sliced or quartered (your preference)
1 box of low sodium beef stock
1 small can of tomato paste
1 bay leaf
1tsp thyme
a couple of dashes of Worcestershire sauce
salt and pepper to taste
2tbsp flour
2tbsp olive oil
3tbsp cornstarch mixed with water, to thicken at the last 15min or so.

Layer all the prepped veggies on the bottom of your slow cooker starting with the potatoes.. Spoon the tomato paste randomly around the veggies, cover with the stock and add the Worcestershire sauce.. Add the spices and salt and pepper.. In the meantime brown your beef in the olive oil.. Sprinkle with flour to coat the beef.. Place the beef on top and place lid on.. Cook for 7 hrs on low.. Half hour before it is done add the frozen peas and mushrooms.. I add the mushrooms at the end as I find they get very brown in the slow cooker.. 15min before eating add the cornstarch, water mixture and let thicken.. I hope that you enjoy this recipe 🙂

Nanny’s Chocolate Chip Cookies

I wanted to share this recipe with you.. My Grandmother makes the best cookies ever.. I have always wanted to make them.. Then one day I got a letter from her in the mail and it had the recipe in it.. These are the Best cookies you will ever make..

~Nanny’s Chocolate Chip Cookies~
1c brown sugar
1/2c margarine
1 egg
1tsp vanilla
2c flour
1/2tsp salt
1tsp soda
~Cream you sugar, margarine, egg and vanilla.. Make sure that it is mixed together well.. Add the dry ingredients and mix together.. Drop on a parchment lined cookies sheet with a teaspoon.. Bake at 350 for 8-10min.. Watch the first batch, once they start to brown take them out.. If you over bake them they will get hard.. Enjoy my favorite Cookie 🙂 🙂



Mexican Valentines

I am headed off to my last shift at work and do not have a lot of time, so I am going to just copy paste the links to the recipes that I used.. It was a great dinner, we very much enjoyed it.. The only thing that I changed was in the Enchiladas, I used crushed tomatoes as I had a large can and did not use it all for the rice.. In the Mexican rice I used white rice and it only took about 40min to cook.. I hope that you enjoy these recipes as much as Philippe and I did 🙂

The Enchilada recipe I used is –

The Mexican Rice recipe I used is –

The re-fried beans came from a can.. They were fat free and low sodium.. They were very good..


Spicy Orange Drumsticks

Drumsticks are usually something we don’t eat, but I pick them up every once in a while to change it up a bit.. I am not a big fan of dark meat, but will try to find recipes that make it taste tastier.. Here is a recipe that did the job well.. If you are an orange lover then you will like this.. It was not as a big of a hit here, but I will post it just the same.. It come from the Canadian Living Magazine and I followed it as directed..

~Spicy Orange Drumsticks~ 

1 tbsp (15 mL) grated orange rind
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) honey
1/2 tsp (2 mL) hot pepper flakes
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
8 (2 lb total) chicken drumsticks, skin removed (2 lb/1 kg total)


In large bowl, combine orange rind, juice, honey, hot pepper flakes, salt and pepper; add chicken, turning to coat.

Place chicken in single layer in shallow casserole dish; pour marinade over top. Bake in 425°F (220°C) oven, basting twice, until chicken is glossy and golden and juices run clear when pierced, about 30 minutes.

I served this with oven baked potatoes and a simple coleslaw.. Enjoy 🙂