Cheesy Sourdough Bread

So at dinner last weekend, my sister started talking about her favorite grocery store sourdough cheese bread and how good it was. However, she said that not every grocery store in the chain seemed to make it the same way and she was often disappointed by the lack of cheese. The best she said, was the one that not only has cheese melted on top of the bread, but also has cheese melted throughout. Yes, that's the most important part about this bread-- lots and lots of cheese.

As she talked about it, I mentioned that I have a sourdough starter in my kitchen and could make her some sourdough cheese bread. And since my sister is about 6 months pregnant, I figured it wasn't really fair to talk about this bread, then no somehow produce her some.

Baked Egg Frittata with Sausage, Feta and Sundried Tomatoes

So I am in love with The Pampered Chef stoneware. This has nothing to do with the fact that I just started as a consultant for The Pampered Chef (www.pamperedchef.biz/heathergiraud) and everything to do with the fact that I LOVE this stoneware for everything! I have no idea why it took me so long to get myself some! Everything that I cook on it turns out awesome--- evenly cooked and browned-- and the more I use it, the better it gets. Plus, I use them for sweet and savory and the stoneware doesn't retain any flavors or smells!

One of my favorite things to cook on my stoneware is an egg frittata. It's perfect for brunch and so easy to make! You just cannot go wrong with this dish. You can modify it to suit your tastes-- remove the feta and add a different type of cheese, add some sauteed onions, remove the sausage and add bacon or ham. It all works. Oh, and did I mention that it sure is impressive when it comes out of the oven :) Yum yum!

Festive Cranberry Orange Cream Cheese Dip

So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!

But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)

It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!

Salmon with Boursin Cheese & Tomatoes en Papiotte

We'd been driving for 3 plus hours south east from Dijon to Thonon-les-Bains to visit friends. Normally this trip would be filled with some good music, sleeping (for me) and talks of future travels and projects. This time, with our 9 month old daughter, it was filled with Nirvana's MTV unplugged album on repeat (it was a surefire way to get her to sleep), and talks of potentially stopping at the next rest stop, what she was going to eat, and diapers. Wow, how times have changed.

So after what seemed like endless driving on the French highways, mediocre rest stops and not much napping on my part, a late lunch and a little rosé in the garden of our friends' home was welcome. And for lunch? A wonderful fillet of salmon baked en papiotte (in a parchment paper pocket) with boursin cheese and tomatoes. It was so delicious and so flavorful. Even our 9 month old daughter loved it!

Pulled Pork Enchiladas with Spiced Tomato Sauce

A couple of month ago, I wrote about nesting, freezer meals and preparing for the arrival of our first child. Well, our daughter arrived at the end of September, and boy am I glad that I took the time to stock up the freezer! For those days when you just don't have time to think about lunch or dinner, these make ahead meals really save the day!

One of the make ahead dishes that I already shared with you was my Roasted Chicken (or pork) Enchiladas with Salsa Verde, Sour Cream and Cilantro Sauce. 

In addition to those enchiladas, I also made another variation of this dish with a spiced tomato sauce.  After a long, cold day, we pulled one out of the freezer last night and happily enjoyed this warm, homemade but pre-made meal.  It was so comforting on such a cold day, but because it had been made in advance, it took only an hour in the oven, and literally no work!

Cornmeal Buttermilk Freezer Biscuits

As you may already know, I gave birth to an amazing, beautiful baby girl 8 weeks ago! Wow, people were not kidding when they said that time would fly with a newborn. It certainly has! 

My day's priorities are now determined by my daughter. Despite my "to-do" lists and "need to try" recipe spreadsheet, even if the only thing I accomplish during the day is keeping my daughter happy, healthy and active, that is enough.

But, here's the catch. A girl's got to eat at some point. And it's not the eating that's the problem. It's the "what to eat" that is. For me anyways. I mean, there are times when I learn to settle with a pile of cheese and crackers, or even just a pile of crackers, but a girl can only last so long on the basics. Especially someone like me that strives to make every meal healthy, fresh and tasty. And really, that boils down to homemade. Not store bought or pre-packaged or take away. Homemade.

Yup, homemade is hard to do when you are juggling a newborn on one arm and trying to brush your teeth with your free hand. Or, try doing the dishes with one hand. Yes, it's possible, but takes about four times as long to do. So, if I had to cook and bake everyday? Would not happen.

Don't get me wrong. I still cook and bake. But I do it on her time, not mine. That means that when I finally get her down in her crib for a nap, I frantically cut veggies, cook quinoa, make bread dough and do as much as I possibly can. And the thing is, I never know if that time I have is 5 minutes, or 2 hours. I just use every minute-- every second-- and do as much as I can.

And then there are the days when I can't do anything extra. My daughter won't nap, is extremely hungry, and needs me to hold her and rock her from morning until night. Those are the days when I am thankful for my organization and "to-do" lists. The ones that reminded me everyday in the last 2 months that I was pregnant to make meals ahead and freeze them. The ones that convinced me to make these cornmeal freezer biscuits so that one day, when I didn't have time to make a batch of fresh biscuits (which at the time I could not fathom-- I mean, after all, there is always time to cook or bake, isn't there?), that I could reach into the freezer, pop a few of my homemade frozen biscuits onto a tray, bake them, and enjoy them.

Yes, I am able to enjoy fresh, homemade biscuits with a newborn! 

Stuffed Jalepeno Peppers (Mini Sweet Peppers, Mushrooms or Squash)

It's that time when we need to start thinking about bite sized appetizers for holiday entertaining (or hockey night entertaining, or just plain entertaining).

And, as always, the best entertaining dishes are the ones that you can prepare a majority of in advance so that you can spend your time entertaining rather than running around frantically in the kitchen! These stuffed peppers work well because you can prep them in advance then just pop them in the oven. 

Oh, and did I mention that they are also super versatile... You can use jalapeno peppers if you like the kick, or if you are looking for something a little more conservative, you can stuff mini sweet peppers instead. You could even stuff mini squash or mushroom caps with this mixture! Wait a minute! Did I say "or"?? You don't have to choose. Stuff all of the above and assemble a beautiful platter of stuffed veggies using the same tasty filling!

Quinoa Zucchini Cakes with Sriracha Aioli

Yesterday, we pulled out all of our zucchini plants and turned over the beds. Sigh... as the weather cools down, it seems to be the end of the growing season for me. I can't really complain though. As a first time gardener this year, I was very fortunate to get a huge crop of veggies throughout the season. Some of the veggies were more successful than others, but overall, it was definitely worth the hard work.

So, as I turned over a majority of our beds last night in preparation for perhaps a little bit of fall/winter gardening but mostly to prep for spring, I reflected on what the growing season looked like for us and all the great recipes that came out of it.

Fortunately, before calling it a season, I was able to get a few more zucchini out of the plants and thus able to make one more great garden fresh meal.

Pulled Pork or Roasted Chicken Enchiladas with Salsa Verde, Cilantro and Sour Cream Sauce

It's official. I am nesting. With the upcoming arrival of our first child, I have found myself stationed in the kitchen making freezer meals for the time crunched days and nights ahead.

Lasagna's and chili already done, I was looking to make something a little different. So started my stroll through the grocery store, where I picked up a massive pork shoulder to make a pulled pork with crispy pork crackling! Now, with only 2 of us in the house at the moment, I figured I would need to do something else with the pork besides eat it for lunch and dinner for the next week, so I stopped at the market where my favorite little Mexican joint is and bought some corn tortillas. Enchiladas here we come!

Summer Risotto with Peas, Mint, Lemon and Parmesan

Gotta love the summer! Especially as the hard work of the spring pays off in the garden. I am a little late posting this... probably because I was too busy gardening, picking and eating my early spring veg, but this recipe is good all year round, garden or no garden!  It is however made just that much better with some amazing summer fresh peas and garden fresh mint!

This is actually my first year having a full blown garden. Previous to this, I lived in places with balconies, so my gardening was restricted to containers. You can do a lot in containers, but you have to make serious choices because space is prime.

This year we are in our new house with a yard, and in the spring, we built 5 beautiful raised cedar beds. Perfect for experimenting with the veg I love the most! So, I went crazy and planted everything I every wanted in my garden... potatoes, tomatoes, peas, beans, herbs, beets, carrots, squash, garlic, radishes... the list goes on and on. Perhaps it's actually too long of a list as some of my beds have become a tad overcrowded as the seeds have sprouted and the plans have grown! I suppose I wasn't sure of my success rates with seeds so I went a little nuts. But now I know for next year what works and what doesn't, and how many seeds I actually need to plant!

Kale Caesar Salad (and other great uses for Caesar Salad Dressing)

Who doesn't like caesar salad? Even if you aren't an anchovy fan, the rich and creamy taste of caesar dressing is just addictive!

I used the Rebar Caesar Salad Dressing Recipe, which is absolutely fantastic and flavorful, made even better with roasted garlic, capers, and dijon. Then I made it a little healthier by using non-fat yogurt in place of some of the oil.

Besides having a great dressing, having fresh salad ingredients is also important. I personally love to make caesar salads with chopped kale. I find that it makes the salad heartier and the salad stays crisp and crunchy. In the picture above, you can see I used a mix of kale and romaine. Or of course, you could use the classic romaine if you wish (or really any other salad green you like).

Manakeesh with Zaatar and Cheese (Middle Eastern Flatbread with Thyme and Cheese)

Some of my favorite memories from living in the Middle East involve food. Particularly in Syria where the people were so hospitable and the food was so fresh and delicious.

When walking down the street, you often pass bakeries with a variety of amazing baked goods, including these little mini "pizzas" with a variety of toppings. They are called Manakeesh and they are a typical quick lunch or snack. But you don't just find them in the city. Go for a drive in the country, open your windows and you will smell these delicious flat bread baking in the stone, tandoor type ovens long before you even see them. 

Manakeesh can have a wide variety of toppings and they can be filled and folded over, kind of like a calzone. My favorites are the classic Zaatar with Cheese or the folded over Spinach Manakeesh.  Zaatar is a spice combo involving dried thyme, sesame seeds, salt, and the middle eastern spice, sumac. (Sumac is a spice made from red berries that are ground into a powder. It gives a subtle lemony flavor and is used a lot in middle eastern cooking. If you can't find it, you could substitute some lemon zest.) Alternatively, you could find already mixed Zaater in middle eastern grocery stores. Add some olive oil to form a paste, and eat it with Arabic bread, cheese and olives for a very typical middle eastern breakfast. Or use that paste on top of your Manakeesh!

Eggplant and Zucchini Roll Ups

Happy Mother's Day!! 

What a great day to celebrate all the wonderful times we have had with our mothers over the years! While a lot of families chose to enjoy this day over brunch or lunch at one of the city's great restaurants, I prefer to spend the day at home or outside with my family.

Last year, we celebrated mom's birthday and mother's day at the same time, and made Eggs Benedict. This year will be similar, spending the day with mom and having lunch.

If you are planning on doing the same, I have the perfect recipe for you. And you can make it the day ahead, put it in the fridge, and just put it in the oven before lunch. That way, you have maximum "mom quality time." Alternatively, if you like to spend time in the kitchen with your mom, this could be a dish that you assemble together!

Baked Zucchini Fries

It's Stanley Cup season and that means game food! Unfortunately, game food although tasty is usually hard on the waistline. That is, until I discovered these baked zucchini fries. They are crisp on the outside and soft in the middle, making for an addictive game day snack. Enjoy them with regular ketchup, or elevate them by serving them with a warm marinara sauce.

They are very easy to make and will disappear so quickly, you will question whether they were actually zucchini! In fact, kids love them too!

Sausage and Egg Breakfast Sandwich

I am not really a fast food fanatic. I rarely eat it nor do I even crave it. Well, except for one thing. The Sausage and Egg McMuffin. That is my one guilty pleasure.

I love the saltiness of the sausage, the crisp chewiness of the English muffin and the fluffy, perfectly cooked egg. Every bite is just juicy perfection. But it's just not possible for either my body or my conscience to eat the Sausage and Egg McMuffin every day. After all, it is still fast food and not exactly the healthiest breakfast choice.

My husband, well aware of my weakness, went out and bought some lean ground pork last week. When I asked him why, he said it was so that we could make sausage and egg breakfast sandwiches at home!  It was easy, tasty and probably much healthier than the fast food version. 

Cheesy Corn Muffins (Blue and Cheddar)

 

Happy New Year everyone and thanks for trying and sharing my recipes this past year!

A new year means new beginnings, new challenges and new friends--- it also means new recipes! Typically in January, there are lots of low fat, get fit recipes and cleanses being passed around in an attempt to shed those extra holiday pounds.

I have never found the January diet craze to work for me to me honest. I actually prefer to continue to eat the things I love in moderation. What does that mean? Well, it doesn't mean loading up on fast and sweets all the time. It does mean choosing flavorful ingredients, eating 1 instead of 2, and looking for ways to add healthy components.

Mom's Best Hashbrown Casserole Recipe- Reinvented

My mom has a staple hashbrown casserole recipe. This delicious side dish finds its way onto every table when she is entertaining, and if it's not there, you can bet that someone will notice.

It's creamy, cheesy and yummy. Oh, and did I mention that it is the simplest side dish around? It is so easy to make and it's a definite crowd pleaser. Can't go wrong with that!

Well, today I decided to reinvent this famous side dish. I wanted to keep it just as yummy, but perhaps a little healthier. Maybe this version will make an appearance at our family dinners without any special occasion at hand!

Pulled Pork Quesadillas

A few months ago, I made Pulled Pork with Crispy Pork Crackling for the first time. Since then, I have made it on a number of occasions both when entertaining, and just for my husband and I to have for dinner.  And while pulled pork is incredibly delicious, it is also quite rich. So you can imagine, how much of that pulled pork we had left when it was just made for 2!

So, what I got into the habit of doing was pulling the pork, then putting it in tupperware containers and freezing it. I then pulled it out later for salads, sandwiches, and, my favorite, quesadillas.

I absolutely love quesadillas because they are quick and easy, but satisfy all those cravings for something warm, cheesy, flavourful and of course, easy to share. As long as you have the tortillas and some cheese, you can really put anything into them and they become great snack or a fast meal on the table.

Breakfast Quesadillas

After about a month of hard work on our new house, we finally had a chance to sit and enjoy a moment on our deck.

The sun was shining and we wanted to take a break and grab a bite, and breakfast quesadillas came immediately to mind.

I am not sure what it is about breakfast, but it's a comforting, relaxing sort of meal. The exact first meal that I would want to enjoy at our new house.

The quesadilla contained all the things I love... eggs, bacon and cheese and was served with guacamole and salsa. Fantastic!

Cheers to our new home!

Caramelized Onion and Gruyere Frittata

Eggs are one of those staple ingredients always kicking around in my fridge. Whenever I am looking for a quick and easy breakfast, lunch or dinner, I usually resort to eggs. They are a great source of protein, but often get overlooked, especially for dinner.

I am not sure how eggs became a breakfast food anyways. When I was a kid, I never ate eggs for breakfast. And even to this day, many outside of North America think eggs are really a lunch and dinner food.

Whatever the reason, I love eggs at any time. They are so versatile and so healthy. I made this frittata for dinner, but of course, it would make a great lunch, brunch, or even breakfast. If you have leftovers, you can cut a wedge and bring it to work for lunch as is or in a sandwich. Yep, I said it. A frittata sandwich! So delicious with a few greens and some dijon mustard, chipotle mayo, or even ketchup!