Cook With Honey

Pizza Bites

2026-04-28T11:00:00.000-07:00

This recipe is one we've had occasionally for our Super Bowl feast. My family enjoys the vast spread that I put out for the game. Pizza Bites are are balls of pizza, with pepperoni and mozzarella tucked inside a ball of pizza dough. So easy and so yummy.

Pizza Bites

Ingredients:

½ batch Pizza Dough (enough for 1 pizza)

4 oz. Mozzarella Cheese, cubed (about 20-24 pieces)

Sliced Pepperoni

For topping:

Olive Oil

Italian Seasoning

Grated Parmesan Cheese

Directions:

Preheat the oven to 400˚ F.
Lightly grease a 9-inch pie plate or cake pan.
Divide the pizza dough into 20-24 roughly equal sized pieces.
Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni.
Pull the edges of the dough around the fillings and pinch closed.
Place seam-side down in the baking dish.
Repeat with the remaining dough pieces.
Lightly brush the tops of the dough balls with olive oil.
Sprinkle with Italian seasoning and grated Parmesan cheese.
Bake for 20 minutes, or until the tops are golden brown.

Serve warm, with dipping sauce as desired.

Enjoy!

Ingrid

Copycat Taco Bell Spicy Potato Tacos

2026-04-21T11:00:00.000-07:00

My youngest and his girlfriend introduced me to Taco Bell's Spicy Potato Taco over a year ago and I fell in love! Unfortunately, they don't sell them in my area anymore. When your favourite food is no longer available you make your own. I made this the other day for my oldest daughter's birthday (her request), and my youngest gave me a thumbs up while he enjoyed his tacos. It is so good!. The potatoes are crispy on the outside but tender on the inside. The flavour has just the right spicyness.

Copycat Taco Bell Spicy Potato Tacos

Ingredients:

4 large Russet Potatoes, peeled and diced

1/4 cup Olive Oil
2 Tbs Cornstarch
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Ground Cumin
1 tsp Paprika

1 tsp Salt
1/4 tsp Cayenne Pepper

Assembly Ingredients:

Small Soft Tortillas, warmed

Chipotle Sauce, I used Taco Bell for authenticity
Lettuce, Shredded

Tomatoes, diced
Monterey Jack Cheese, shredded

Sour Cream (this isn't on the Taco Bell version but we add it)

Directions:

Preheat the oven to 400 degrees.
Lightly oil a large rimmed baking sheet or two smaller baking sheets.
Peel the potatoes and dice into 3/4 inch sized chunks.
Rinse the potatoes in cold water.
In a large pot, bring water to a boil (enough to cover all the potatoes).
Carefully add the potatoes and boil for 5-7 minutes. You should be able to pierce the potatoes but there should still be resistance
Drain in a colander and let sit for about 3 minutes until dry.
Once dry, shake the strainer a little. You should see some rough starch on the potatoes.
In a large bowl, combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, salt and cayenne pepper. Toss well to combine.
Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.
Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.
Serve in warmed tortillas with chipotle sauce, lettuce, tomatoes, shredded cheese, diced tomatoes and sour cream.

Enjoy!

Ingrid

Kielbasa Sub

2026-04-14T11:00:00.000-07:00

There is a store near me that sells Polish groceries. Along with the groceries they also sell Polish menu items like pierogies, and Kielbasa subs. During one of our trips I watched how they made the subs and put it onto my phone. My family told me it tastes better when I make it. (It's probably the extra helping of love that I add to it.)

Kielbasa Sub

Ingredients:

1 pkg Keilbasa, thinly sliced length-wise

1 Onion, sliced

Hoagie rolls

Mayonnaise

Lettuce

Tomato, halved and sliced

Cheese of choice, softened

Ketchup, optional

Mustard, optional

Ranch Dressing, optional

Directions:

Heat the Kielbasa until warm.
Sauté the onions until soft.
Place in mayonnaise schmeared hoagie rolls
Top with lettuce, tomatoes and melted cheese.
Add ketchup, mustard or Ranch dressing.

Enjoy!

Ingrid

Chicken Parmesan

2026-04-07T11:00:00.000-07:00

This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.

Chicken Parmesan

Ingredients:

3 Boneless Skinless Chicken Breasts,

½ cup Parmesan Cheese, plus extra for topping

2 Eggs

1 cup Panko Bread Crumbs

1 cup Italian Style Bread Crumbs, or Panko

1 tsp Garlic Powder

24 oz Marinara Sauce

1 cup Shredded Mozzarella Cheese

Fresh Basil Leaves

Instructions:

Preheat oven to 450 degrees
Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
Pat chicken dry and season well on both sides with salt and pepper.
Add eggs to a shallow bowl and beat well.
Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
Place breaded chicken on top.
Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
Garnish with fresh chopped basil.

Enjoy!

Ingrid

Carrot Cake with Cream Cheese Frosting

2026-03-31T11:00:00.000-07:00

My oldest loves carrot cake. Maybe more than red velvet but I guess it depends on his mood. Iused to make this for his birthday before we discovered Nothing Bundt Cakes. For Easter I still make this carrot cake recipe for my family. It doesn't last long and sometimes I do manage to get a second slice before it disappears. It is so moist and delicious!

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

2 cups All-Purpose Flour

2 tsps Baking Powder

1 tsp Baking Soda

1 1/2 tsps Ground Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Salt

4 Large Eggs

1 1/2 cups Granulated Sugar

1 cup Brown Sugar, packed

1 cup Vegetable Oil

2 tsps Vanilla Extract

3 cups Carrots (about 4 medium carrots), finely grated

1/2 cup Crushed Pineapple, drained (optional, for added moisture)

1/2 cup Chopped Walnuts or Pecans (optional)

1/2 cup Raisins (optional)

For the Cream Cheese Frosting:

8 oz Cream Cheese, softened

1/2 cup Unsalted Butter, softened

4 cups Powdered Sugar

1 tsp Vanilla Extract

Pinch of Salt

Shredded Coconut (optional)

Instructions:

Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.
Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

For the frosting:

Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.
Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.
Stir in the vanilla extract and a pinch of salt.
Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer.
Place the second layer on top and frost the top and sides of the entire cake.
Press shredded coconut into frosting.

Enjoy!

Ingrid

Slow Cooker Healthy Version Chili

2026-03-24T11:00:00.000-07:00

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

1 pkg Gardein brand Ultimate Beefless Ground

or 1 pound of Ground Organic Bison

1 c. Yellow Onion, chopped

1 c. Green Bell Pepper, chopped

1/2 c. Yellow Bell Pepper, chopped

1/2 c. Red Pepper, chopped

2 cloves Garlic, chopped

2 cans Tomato Soup (do not add milk)

1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

2 Tbs Chili Powder

1 Tbs Vinegar

Directions:

In a large skillet, lightly sprayed with cooking spray.
Brown the ultimate "beef" or bison until no longer pink.
Once the meat is just beginning to brown, add in the onion, garlic, and peppers.
Cook on low until peppers are just getting tender.
Transfer to a lightly sprayed CrockPot.
Stir in the soup, the chickpeas and its liquid. Stir well.
Add in the chili powder and vinegar.
Cook on low for 5-7 hours.
Serve with:

shredded cheddar cheese (or a vegan "cheddar" option)
crushed tortilla chips
sliced green onions (scallions)

Tips:

If using vegan "meat" this step only takes about 4-5 minutes.
Bison takes about 8 minutes to brown.

Dinner Menu Ideas:

Fruit Salad

cut up melon, grapes, blackberries, raspberries, blueberries and honeydew

Honey Cornbread or regular Corn Muffins
Tossed Salad

Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

Ingrid

Maple Chili

2026-03-21T08:00:00.000-07:00

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

Maple Chili

Ingredients:

1 lb. Ground Beef

1 large Chopped Onion

2 cans Cream of Tomato Soup

16 oz.can Kidney Keans

(2) 14 oz. cans Diced Tomatoes

1/3 c. pure NYS Maple Syrup

2 tsp Salt

½ tsp Pepper

1 Tbs Chili Powder

Directions:

Brown together the ground beef and onion in a soup pot.
Add the rest of the ingredients
Simmer together for two hours or cook all day in a CrockPot.
Serve with these corn muffins.

Enjoy!

Ingrid

Baked Potato Soup

2026-03-10T13:00:00.000-07:00

My oldest daughter and I were watching a video on youtube and decided we wanted potato soup. Then we promptly forgot. A few weeks later we both remembered it and she decided she wanted to try this recipe. It was soo good! I can't wait to have this again. So simple and delicious on a cool evening.

Baked Potato Soup

Ingredients:

6 large Baking Potatoes

1 medium Onion, chopped

1 1/2 cups Chicken Broth (add more if needed)

4 Tbs Butter

3 cloves Garlic, minced

1/2 tsp Black Pepper

1 tsp Salt

1 cup Heavy Cream

2 cups Sour Cream

Scallions

Shredded Cheese

Directions:

Cut the potatoes into small cubes. (You can peel them but my family prefers the peels left on.)
Place potatoes & onion in a soup pot with enough water to cover.
Cook covered on med-high until fork tender (about 15 minutes).
Drain.
Return to the pot and mash (mash as much or as little as you like).
Add chicken broth, butter, garlic, and salt and pepper.
Return to medium heat and bring to a boil. STIR CONSTANTLY!!! This will pop pretty badly - so don't get burned!
Add extra broth if the consistency is too thick.
Reduce the heat to med-low and let it simmer for about 10-15 minutes. (We only let it simmer for about 5 min and we're constantly stirring).
Add heavy cream.
Bring to a boil -- stirring frequently.
Once it's to a low boil, reduce heat to low and cover.
Simmer for a couple of minutes.
Remove from heat.
Add sour cream.
Return to low heat and stir until the sour cream has heated through.
Top with scallions or cheese.

Enjoy!

Ingrid

Detroit Style Pizza

2026-03-03T13:00:00.000-08:00

I never really paid attention to the different types of pizzas around the country. Being in Upstate New York we just ate what was available for ordering. Folding is NOT an option, just as using a fork. I mean, who does that? Then one day I ventured into the no-man's land of facebook and saw a post about a local man with a devoted following. He makes a finite number of pizzas whenever he feels like it and then posts a link for people to sign up for their pizzas. The people who get to the sign-up on time meet him at that day's location and receive delicious Detroit Pizza. It sounds shady but it isn't.

I never attempted to get one of his pizzas but instead I looked for a way to make them myself. This is now the family favourite. I had to cap us at twice a month. Ideally this is cooked in a special Detriot Pizza Pan, but it can be substituted with a 9x13 metal pan. I wanted both pizzas to match sizes and didn't have two metal pans. I'll buy a second one eventually but for now I'm using glass pans. Not perfect but it's still amazing!

Detroit Pizzas are absolutely delicious! Because they don't have a crust you spread the cheese to the outer edges. This makes the cheese melt down the sides to create a crispy crust. It is a deep dish but not like a Chicago Deep Dish Pizza. This one is so much better (so I've been told)!

The dough is wetter than regular pizza dough (think focaccia), but can be swapped for frozen dough in a pinch. Just don't skip the double rising needed. You want the chewy, airy and bubbly crust that results.

Detroit Pizza

Ingredients:

Dough:

1 cup + 2 Tbsp Lukewarm Water

½ tsp Instant Dry Yeast

2 ½ cups Bread Flour*

1 tsp Sea Salt, ground

Can substitute with frozen pizza dough.

Toppings:

3/4 cup Pizza Sauce*

2 1/2 cups Shredded Low Moisture Mozzarella Cheese, or 8oz Brick, diced

3 oz Natural Casing Pepperoni, thinly sliced

1/4 cup Parmesan Cheese, freshly shredded

Directions:

Make dough: If using frozen skip this step.

Stir all ingredients together in a bowl or stand mixer.
Knead for several minutes, until the dough is smooth and elastic.

First rise: Place in a well-greased bowl, turning once in the bowl to coat in oil, then cover and allow to rise for 2 hours. (Don't skimp on the rise times!)
Oil the bottom and sides of pan.
Stretch dough into a rectangle and lay into pan(s).
Cover and rest for 15 minutes.
Without handling the dough too much, gently spread the dough all the way to the edges of the pan, poking it into the corners, in a flat even layer (there’s no “crust” edge).
Second rise: Rise again for 2 hours, or until the dough has risen about ⅓ way up the pan.
Place a pizza stone or baking sheet in the oven allow it to preheat in the oven. Leave under the pan,
Preheat to 450 degrees.
Sprinkle cheese all over the dough, making sure it covers all the way to the edges.
Spoon pizza sauce into 3 lines/stripes going down the pan, over cheese— you don’t want to cover all the cheese in sauce.
Add pepperoni, laying it in a single layer over the top of each row of sauce.
Lightly sprinkle parmesan on top.
Bake for 15-20 minutes, or until cheese is golden and bubbly.
Cool for a few minutes in the pan before slicing into squares.

Notes:

Bread Flour: It would be best to not substitute all-purpose. The dough layered with all of the toppings doesn’t hold up as well with all-purpose.
Toppings are added in reverse from a traditional pepperoni pizza. Add the mozzarella first, then the pizza sauce. Pepperoni is added last.

Enjoy!

Ingrid

Crescent Veggie Pizza

2026-02-07T09:00:00.000-08:00

I got this recipe from a lovely Amish Mom at my children's school. Way back in my other blog Walking Between the Grapevines I had mentioned that school many times. It was in a very small farming community in Western New York, and the fact that so many residents were members of the Ohio sect of Amish we all interacted. My son on the spectrum had classmates who attended the regular school for the extra help from the most amazing teacher.

For class events Mrs. Miller would always bring this delicious veggie pizza and was kind enough to offer the recipe to me. It is a family favourite for family events, the Super Bowl, holidays, and whenever I feel like making it, or they ask me to.

This recipe is doubled because that's how we make it.

Crescent Veggie Pizza

Ingredients:

2 cans Crescent Dinner Rolls

1 pkg (8oz) Cream Cheese, softened

1/2 cup Sour Cream

1 tsp Dill Weed

1/8 tsp Garlic Powder

1/2 cup small Fresh Broccoli Florets

1/3 cup Cucumber Slices, quartered

1 Roma Tomato, seeded and chopped

1/4 cup Carrot, shredded

Directions:

Heat oven to 375 degrees.
Unroll both cans of dough.
Separate dough into 4 rectangles.
In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until lightly golden brown.
Cool completely, about 30 minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.
Spread over crust.
Top with vegetables.
Cut into 8 rows by 4 rows.
Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Enjoy!

Ingrid

Spinach Artichoke Dip

2026-02-06T10:40:00.000-08:00

Each year our SuperBowl menu evolves. The number of people wane and ebb like a tide. Some of our family of seven long ago moved to different locals. Currently, I have four still at home, but does the college student count who is ninety minutes away? Another is spending game day with college friends who moved back to the area for their jobs.

Our menu will vary each year, as it always does. I had shared this recipe back in February of 2013 in a group recipe blog. I decided that I would features those recipes individually. Let's start with:

Spinach Artichoke Dip

Ingredients:

1 Tbs Butter

3-4 cups Baby Spinach

2 Scallions, thinly sliced

1/2 cupTomatoes, chopped

1/3 cup Marinated Srtichoke Hearts , chopped

1/8 tsp Garlic Powder

5 oz Cream Cheese

4 oz. Monterey Jack Cheese, grated

Kosher Salt and Black Pepper to taste

Directions:

Preheat oven to 350.
Spray a small (2-3 cup) baking dish with nonstick spray.
In a skillet, melt butter over medium heat.
Add in baby spinach and green onions.
Cook until spinach has wilted down.
Season with salt and pepper.
Add in tomatoes, artichokes, garlic powder and cream cheese.
Cook and stir frequently until the cream cheese has melted down.
Remove pan from heat.
Stir in Monterey jack cheese.
Pour the dip into your prepared dish.
Pop it in the oven for 15 minutes.
Serve piping hot with pita or tortilla chips.

Enjoy!

Ingrid

Ellie's Peanut Butter Pie

2024-12-24T13:00:00.000-08:00

So the tradition continues.

Back in 2015, when we moved into our house we got to know Ellie. Ellie was the sweetest woman, who lived in her home across from mine for over 70 years. She told me so many things about the history of our little forgotten neighbourhood. She sent over photos of my home shortly after it was rolled down the hill and into it's spot in 1974.

One year Ellie sent over her delicious Peanut Butter Pie. We loved it so much that she sent over the recipe. These errands helped me get to know her children.

After Ellie passed, she had wanted my oldest to buy her home but he wasn't ready yet, we did end up with several beloved mementos. Her home was quickly bought by the sweetest couple from Albania.

Over the years, as their family has grown, we've exchanged food during holidays. This year I sent ever Ellie's Peanut Butter Pie (excitedly made by my oldest daughter). We also sent over a photocopy of Ellie's handwritten recipe - because this recipe needs to continue to be made in Ellie's kitchen.

It is even more delicious than it looks!

Ellie's Peanut Butter Pie

Ingredients:

3/4 cup Crunchy Peanut Butter

1 cup Confectioner's Sugar

3 cups Milk

1 large Graham Cracker Crust

2 boxes Vanilla Pudding (not instant)

Whipped Topping

Directions:

Mix peanut butter with sugar until crumbly.
Cook vanilla pudding according to directions. (Use 3 cups milk instead of 4)
Let cool for a few minutes.
Spread 3/4 of the peanut butter / sugar mixture into the pie crust.
Pour hot pudding over this.
Cool.
Spread top with Cool Whip.
Sprinkle remaining 1/4 of crumb mixture on top.

Note:

Can do this a day ahead.

Enjoy!

Ingrid

Mississippi Burger

2024-12-17T13:00:00.000-08:00

Everyone that knows me knows that I absolutely love Mississippi Pot Roast. It is the best pot roast you could ever eat. I'm linking my post for that amazing dish here. Guess what! This recipe is for it's portable version - Mississippi Burger! This is so similar and packed with flavour.

Mississippi Burgers

Burgers:

Ingredients:

       1 lb Ground Beef for 4 burgers
       1 Tbs Ranch Seasoning
       1 Tbs Aus Jus (I use my own recipe, see bottom of page)

1 Tbs Pepperoncini Juice

Directions:

Mix ingredients together.
Form into patties with greased form or by hand.
Cook to desired wellness. 140° for Medium.
Top with pepperoncini and pepper jack on toasted brioche bun (we used a Colby and Monterey Jack blend on potato buns this go around).

Spicy Mayo:

Ingredients:

1/4 C Mayo

1 tsp Pepperoncini Juice
1/4 tsp Black Pepper

Directions:

Whisk until combined

Buns:

Directions:

Toast buns on griddle
Smear mayo on buns.

Notes:

-Best with sweet potato fries, but that's up to you which fries you prefer.
-Do not add any other condiments. It's perfect the way it and other condiments will distract from the overall taste.

Fries:

Ingredients for seasoning:

       2 Tbs Olive Oil
       1 tsp Garlic Powder
       1 tsp Smoked Paprika
       1 tsp Salt
       1/2 tsp Dried Parsley

Directions:

Toss together.
Spray fryer with cooking spray.
Preheat air fryer at 400°.
Slice sweet potatoes into fries.
Cook for 12 minutes, shake after 8 minutes.

Aus Jus:

Ingredients:

12 Beef Bouillon Cubes (or 4 Tbls granules)

       4 Tbs Cornstarch
       4 tsp Onion Powder
       2 tsp Parsley
       1/4 tsp Black Pepper
       1/4 tsp Garlic Powder

Directions:

Blend all ingredients in blender for 30 seconds until completely ground, and combined.
Store in airtight container or Ziploc bag.

To Make Au Jus:

Measure 4 1/2 tsp into a small saucepan.
Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

Measure 4 1/2 tsp to equal 1 package Au Jus mix.

Enjoy!

Ingrid

Dressed Up Kraft Mac 'n Cheese

2024-11-14T13:00:00.003-08:00

My family members are huge Kraft Mac and Cheese fans. That's fine. I mean, who doesn't like to go back to their childhood comfort foods every now and then. Other than the occasional tuna we tended to eat this dish as prepared from the box as a side dish. I decided to do something different and dress it up a little. This was a huge hit and everyone requested that I make it more often. It's so easy and so yummy!

Dressed Up Kraft Mac 'n Cheese

Ingredients:

2 boxes Mac 'n Cheese

2 cans Tuna, drained

1-1/2 c Broccoli Crowns, cut up

1-1/2 tsp Garlic Powder

4oz Gouda, shredded

1 c Bread Crumbs

Directions:

Preheat oven to 350 degrees.
Cook and Prepare Mac 'n Cheese according to box directions by returning to cookpot.
Mix in tuna. Make sure to save the juice for any kitties you may have.
Stir in broccoli and garlic powder. Mix well.
Combine the Gouda with the mix.
Top with bread crumbs.
Cook for 25 minutes or until cheese is melted and bread crumbs have a golden brown colour.

Enjoy!

Ingrid

Chicken Schnitzel (Hähnchenschnitzel)

2024-11-12T13:00:00.006-08:00

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. I can't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Hähnchenschnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

Preheat the oven to 425 degrees.
Line a large baking sheet with aluminum foil.
Drizzle olive oil over foil.
Place the baking sheet in the oven as it preheats.
Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
Lightly season both sides with salt and pepper.
Put flour, eggs and breadcrumbs in three separate bowls.
Add garlic powder to breadcrumbs and mix to combine.
Dredge one piece of chicken in flour; shake off excess.
Dip into beaten egg. Lift up so excess egg drips back in the bowl.
Press into bread crumbs to coat both sides.
Place the breaded chicken, unstacked, onto a plate.
Repeat with remaining chicken.
Remove the baking sheet from the oven.
Arrange chicken in a single layer on the hot sheet.
Drizzle more olive oil over each piece.
Bake in the preheated oven for 5 to 6 minutes.
Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

Enjoy!

Ingrid

A Perfect House Salad

2024-11-07T13:00:00.000-08:00

I just had to share this recipe. It's so simple and easy but my oldest daughter added so many delicious vegetables to make this so good and picture-perfect. The colours were amazing!

Perfect House Salad

Ingredients:

Romaine Lettuce, torn into edible size

Red cabbage, chopped into strips

Cherry Tomatoes, cut in half

Broccoli Tops, cut into bite-size

Cucumber, sliced and quartered

Carrots, shredded

Directions:

Combine the ingredients in whatever order and amount you prefer.
Top with your favourite dressing and topping. I love Greek vinaigrette topped with Blue Cheese crumbles, with croutons.

Enjoy!

Ingrid

Chick Pea Tacos

2024-11-05T13:00:00.000-08:00

This recipe was created by the girlfriend of my youngest son. Alexandra is our family vegetarian and the reason I have added vegetarian meals to our menu. She created this while going to college in our area (she has since moved to D.C. to continue her education as she works on her law degree). Since she moved to D.C. my son has been suggesting this recipe to me. I promised I would make it but I didn't exactly keep that promise. As I was making it my son slowly nudged me away and took over cooking it. This is so delicious! even my fussy eater ate hers and wanted more. Thank you for sharing this with us, Alex!

Chick Pea Tacos

Ingredients:

2-3 cans Chick Peas, drain and rinse

Hot Sauce, enough to flavor

1 tsp Pepper

10 Tortillas, fajita size

1-1/2 c Monterey Jack

Lettuce

Blue Cheese Dressing

Directions:

Preheat air fryer to 400.
In a bowl, mix chick peas with hot sauce.
Sprinkle with pepper.
Cook in air fryer for 8-11 minutes
Meanwhile, warm up tortillas.
Place chickpeas in tortilla.
Add Cheese.
Layer lettuce on top.
Top with dressing.

Enjoy!

Ingrid

Glazed Apple Bundt Cake

2024-10-31T13:00:00.000-07:00

I made this Bundt cake in Fall of 2023. Our apple tree produced in abundance so I was able to make several different recipes with the bounty from my own tree. Our apples have a unique taste. In 2016, the summer after we got the house, we planted a Fuji Apple tree. What didn't occur to me was that across the lawn the previous owner had planted a Mock Crabapple Tree. Thanks to the bees, our Fuji apples are a little bit smaller and have a very slight tartness to them. It's actually a very pleasant taste.

This Bundt cake is smothered in a buttery brown sugar glaze and so moist and delicious!

Fresh from the oven and this cake looked so perfect that I almost decided not to put the glaze on top.

Just look at that glaze! It was so beautifully perfect.

The kitchen smelled so good!

Look at how beautiful this cake was.

I know I keep saying the word "beautiful" but I seriously, just look at it.

Apple Bundt Cake with Brown Sugar Glaze

Ingredients:

3 c All-Purpose Flour
1 tsp Baking Soda
3 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Salt
1-1/4 c Vegetable Oil
1/2 c Plain Yogurt
1-1/4 c Dark Brown Sugar, Packed
1/2 c Sugar
3 large Eggs, at room temperature
1 Tbs Vanilla Extract
1 c Walnuts, chopped
3 c Apples, 2-3 large, peeled and chopped

Brown Sugar Glaze:

1 c Dark Brown Sugar, packed
1/4 c Unsalted Butter
1/2 c Heavy Cream
1/2 c Confectioners’ Sugar, sifted

Directions:

Preheat oven to 325°F.
Spray a Bundt pan with nonstick spray. Set aside.
Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.
In a medium bowl, whisk the oil, yogurt, brown sugar, sugar, eggs, and vanilla together until combined and creamy.
Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing.
Carefully fold in the walnuts and apple chunks.
Spoon/pour the thick batter into the prepared Bundt pan.
Bake for 55–75 minutes or until a toothpick inserted in the cake comes out clean. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
Allow the cake to cool in the pan set on a wire rack.
Then invert onto a serving plate once cooled and ready to serve.

Make the glaze:

As the cake cools, prepare the brown sugar glaze.
Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat.
Stir constantly until the butter has melted, and then stop stirring.
Let the mixture come to a rapid boil.
Boil for 1 minute.
Turn the heat down to low, give it a quick stir.
Let simmer for 1 minute.
Remove from heat.
Whisk in the sifted confectioners’ sugar.
Allow glaze to cool and slightly thicken for at least 10 minutes.
Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.)

If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.

Enjoy!
Ingrid

Pico de Gallo

2024-10-29T13:00:00.000-07:00

It's amazing how easy Pico is to make. This recipe was a family favourite but I haven't made it in a while. If you have tortilla chips lovers, like I do, you may want to double this recipe. You can also use pico de gallo on carnitas like my Tex-Mex version or my more traditional version cooked in lard.

Pico de Gallo

Ingredients:

1 med Tomato, diced

1 Onion, finely chopped

1/2 Jalapeno, seeded and chopped

2 sprigs Cilantro, finely chopped

1 Scallion, finely chopped

1/2 tsp Garlic Powder

1/8 tsp Salt

1/8 tsp Pepper

Directions:

In a medium bowl, combine tomato, onion, jalapeno (to taste,) cilantro and scallion.
Season with garlic powder, salt and pepper.
Stir until evenly distributed.
Refrigerate for 30 minutes.

Enjoy!

Ingrid

Mom's Chicken and Dumplings

2024-10-24T01:00:00.000-07:00

I posted my Mom's Chicken and Dumplings recipe a while ago and realized I had missed a couple of crucial ingredients in my transcription. I removed that one and am sharing the revised version. It's so much better with this correct version. I do apologize for that but I hope you enjoy this as much as my family does. This recipe took me a while to figure out, since my Mom wouldn't allow anyone in the kitchen while she cooked. Eventually I did come up with this version.

Mom's Chicken and Dumplings

Ingredients:

2 lbs Bone-in Chicken Breasts

10 Cups Water

1 tsp + 1/2 tsp Kosher Salt

1 tsp + 1/2 tsp Black Pepper

2 Carrots, chopped

2 stalks Celery, chopped

2 cloves Garlic, or 1 tsp Garlic Powder

1 medium Onion, diced

1 Bay Leaf

2 tsp Oregano

Directions:

Place chicken breasts in a large Dutch oven (I use an 8-quart).
Pour water into the pot.
Add the first teaspoon of salt and pepper.
Cook on medium-high until the meat can easily separate from the bone (about an hour).
Remove the chicken from the pot.
Allow the chicken to cool.
While the chicken cools, chop the vegetables.
Add the vegetables to the broth.
Add the bay leaf, oregano, salt, and pepper to the broth.
Cook on medium-high until the vegetables are tender.
As the vegetables cook separate the chicken from the bone.
Shred the chicken in a bowl.
Add the chicken to the broth/vegetable mix.
Warm the chicken for about 15 minutes before adding the dumpling batter.

For the Dumplings:

2 cups of Bisquick Baking Mix

3/4 cup Milk

(You may substitute homemade, but this is my Mom's recipe so it's comfort food to me.)

In a bowl mix until well blended.
Drop by tablespoons into broth.
Turn down temperature to a strong simmer (3 on the average electric stove).
Cook uncovered for 10 minutes.
Cover and cook 10 more minutes until dumplings are cooked. You can test this by using a spoon to scrape the top layer of the dumpling. The inside should not be moist.
Spoon into bowls and enjoy.

Serves 8.

Enjoy!

Ingrid

Penne with Spinach and Tomatoes

2024-10-22T13:00:00.000-07:00

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and from our family joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family.

Penne with Spinach and Tomatoes

Ingredients:

12 oz Penne

2 c Fresh Spinach (packed)

1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

3 cloves Garlic, minced

2 Tbs Olive Oil

1/4 tsp Red Pepper Flakes (optional)

Salt and Pepper, to taste

1/4 c Parmesan, grated

Directions:

Bring a large pot of salted water to a boil.
Cook the penne according to package instructions until al dente.
Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.
Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.
Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce.
Cook for another 1-2 minutes to heat through.
Remove from heat
Sprinkle with grated Parmesan.

Enjoy!

Ingrid

Mom's Tuna Over Rice

2024-10-07T12:00:00.000-07:00

I grew up on Tuna Over Rice. This was my Mom's every-other Wednesday night special. I have a theory on how it came to be a bi-weekly dish. My Mom grew up during the Great Depression. Canned tuna had already been around for a few decades by then (1904), and Campbell's created Cream of Mushroom in 1934. In 1950 my parents married and for a few years money was tight while Dad finished his military carrier. As the years went by their children began marrying and moving out while my folks financial situation went to upper middle class. I feel like Mom kept cooking that dish because of it's simplicity and because it darn tasty.

As mentioned before in a previous blog my Mom never let us near the kitchen while she cooked so we had to figure out her recipes after she passed. I never attempted to try this recipe because I was never given the opportunity. I tried once but my children's father kept asking for tweaks as I cooked and it turned into Tuna Noodle Casserole. The other day my oldest decided that he was interested in trying it. I had been lucky enough to have talked to Mom about this recipe before she was gone and knew it was only three ingredients. Out of curiosity I did look up variations but they seemed like cooks were trying too hard. The recipe is perfect on its own. Maybe you could add some garlic. It doesn't need it but my family believes "when in doubt add more garlic."

So here it is, at long last, my Mom's Tuna Over Rice.

Mom's Tuna Over Rice

Ingredients:

2 Cups Uncooked Rice

4 Cups Water (technically this is a fourth ingredient but I don't think it counts)

2 Cans Cream of Mushroom

2 Cans Tuna, drained (of course the liquid goes to the cats, that's the rule)

Directions:

Combine rice and water in a rice cooker (or however you prefer to cook it). Cook until done.
Mix cream of mushroom and tuna in a bowl.
Plate the rice and pour the tuna mixture over the top.
Serve with side of choice.

Makes 5 servings.

Enjoy!

Ingrid

Pan-Fried Venison Roast

2024-10-04T12:00:00.000-07:00

I love venison. Despite passing the hunter safety course many years ago I will not kill a deer. Like I told my children's father and his brother "If I shot a deer you would find me draped over it, sobbing." This does not stop me from eating this delicious meat. A few weeks ago that husband had a health scare and sent all of his venison home with our youngest. This is not the first time he's sent us home with a large amount of venison. To him I send a gracious - Thank you so much! (Take care of yourself. The kids need you.)

I know people like to bar-be-que venison but I am one of those who would rather contain all of that precious juice, so I use a cast iron skillet. On the stove or over the grill, it doesn't matter as long as the juice doesn't get wasted.

Pan-Friend Venison Roast

Ingredients:

Okay. This is where I am not going to be very helpful. I didn't measure the seasonings. Just use your own tastebuds to figure out how much you need.

       3 lbs Venison Roast
       Montreal Steak Seasoning (I love this stuff!)
       Garlic Powder
       3 Tbs Olive Oil
       2 Tbs Butter
       2 Cloves Garlic, smashed

Directions:

Season the meat generously.
Refrigerate in a Ziploc bag over night.
Remove the venison from the refrigerator about 30 minutes prior to cooking so it can come to room temp and cook more evenly.
Pat dry.
Heat the cast iron skillet over medium-high heat. You can also do this on your grill.
Add olive oil to skillet.
When it's hot add the meat to the skillet.
When you have a nice sear on one side (anywhere from 2-5 minutes) flip the meat.
Then, add butter and garlic cloves.
Tilt the pan to the side and baste the meat by spooning the butter and aromatics over the chops.
Once the internal temperature reaches about 115-125F, remove the meat from the pan. Personally, I'm partial to rare, but do not cook venison over medium-rare (trust me on this one).
Let it rest for at least 10 minutes before slicing against the grain.

Enjoy!

Ingrid

Delicious Broiled Torsk

2024-07-31T14:28:00.000-07:00

I rarely can get my family to eat fish. They like to say "Fish are friends, not food". My response is always "Fish are friendly food." If the fish is disguised under breading they are more likely to eat it. So, I decided to try Torsk. Torsk is a Scandinavian dish dish of poached and broiled cod with butter. This simple recipe was a hit with the gang.

Broiled Torsk

Ingredients:

6 (6 ounce) Cod Fillets
6 cups Water

       1 cup Sugar
       2 Tbs Salt
       1 1/2 cups Butter, melted
       1 dash Paprika

Directions:

Preheat broiler.
Lightly grease a cookie sheet.
Place the fish in a large saucepan.
Mix together the water, sugar, and salt.
Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water.
Bring the water to a boil over a medium-high heat.
Boil for 3 to 5 minutes.
Remove fillets from water.
Blot on paper towels to remove excess water.
Brush with 6 tablespoons melted butter.
Sprinkle with paprika.
Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown.

Serve with the remaining melted butter.

Serves 6

Enjoy!

Ingrid

Plant-Based Tacos

2024-02-21T08:00:00.000-08:00

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.

Plant-Based Tacos

Ingredients:

2 bags Gardein Ground Be'f

2 pks Taco Seasoning

1 can Refried Beans

1/2 cup Sour Cream

1/2 head Iceberg Lettuce, chopped

1 cup Cherry Tomatoes, halved

1 cup Mexican Cheese, shredded

Taco Sauce to taste

12 Taco-size Tortillas

Directions:

Brown ground Be'f until no longer pink.
Stir in taco seasoning and cook for two minutes.
Add refried beans and mix in well.
In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

Enjoy!

Ingrid