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3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

*SOME links provided above are affiliate links

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HARRY POTTER HALLOWEEN

 


Ginger Newts

⅔ cup butter, room temperature
¾ cup brown sugar, packed
⅔ cup molasses
1 egg
1 tsp vanilla extract
3 ½ cups flour
1 tsp baking soda
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp allspice
¼ tsp ground cloves

Lizard Cookie Cutter: http://amzn.to/2xtVDln

In a large bowl, whisk together flour, baking soda and spices. Set aside. In another bowl or stand mixer, cream together butter and brown sugar. Once light and fluffy, add molasses and mix well. Add egg and vanilla and mix. Add flour mixture to butter mixture and mix until combined. Make sure to scrape down sides of bowl between each step. Once smooth, divide dough in half and form discs. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Once chilled, roll dough out and cut into newt shapes using a cookie cutter or template. Place newts on a parchment-lined baking sheet and bake at 350ºF for 7-10 minutes, or until lightly golden around the edges.

 

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Chocolate Frogs

2 cups dark or light cocoa candy melts
¼ cup every flavoured jelly beans or candy of choice

Chocolate Frog Mold: http://amzn.to/2yaMwK7

Place candy melts over a double boiler and melt over low heat. Fill chocolate molds halfway to the top. Carefully, place a few jelly beans into the centre of each (depending on how large your frog molds are) and cover with candy melts. Allow candy melts to set and firm up completely before removing from molds.
Enjoy!

Golden Snitch Truffles

1 vanilla cake, baked and crumbled
1 tsp ground ginger
¼ tsp ground nutmeg
⅓ cup vanilla icing
¼ cup butterscotch
3 cups yellow candy melts
½ cup gold sprinkles or gold dust
24 wing cutouts

Download HERE: The Domestic Geek – Harry Potter Halloween Snitch Wings – Small

In a large bowl, mix vanilla cake with spices, icing and butterscotch until a thick dough forms. Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Freezer for 15-12 minutes. While freezing, melt candy melts over a double boiler. To assemble truffles, dip each ball into candy melts, allowing excess candy coating to drip off. Roll each cake pop or sprinkle with gold dust or sprinkles. Allow truffles to harden completely and insert feathers as wings, using a toothpick for support if needed.

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Pumpkin Juice

8 cups apple cider
1 cup pumpkin purée
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp pumpkin pie spice

Using a blender, blend all of the ingredients together. Serve drink over ice.

Acid Pops

12 round lollipops
½ cup honey or agave
6 packs green popping candy

Dip each lollipop into honey or agave and allow excess to drip off. Roll each lollipop into popping candy.

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10 Kitchen Essentials | Tools I Can’t Live Without

Digital Meat Thermometer:
Thermoworks Option
Alternative Option

Rubber Spatula Set

Titan Peeler Set

Citrus Press

Rasp Grater

Onion Goggles

Cast Iron Skillet

Canning Funnel 2 Pack

Shun 8 inch Chef’s Knife
On Amazon
Shun Website

Takeout Containers

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Frequently Used & Favorite Items

*SOME links provided above are affiliate links

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Wild Blueberry Smoothie | #PCDISCOVERSEASTCOAST

*This post was made as a paid collaboration with PC Blue Menu. For more information Click Here

I know, I know, technically autumn has arrived but if you’ve been in Toronto over the last week you wouldn’t know it; 30 degree days and nothing but sunshine as far as the eye can see. So just before I slip into my coziest sweater and start drinking pumpkin spiced everything, I’m sharing a recipe for my Wild Blueberry Smoothie that will transport your taste buds back to summer – no matter what time of year it is.

The inspiration for this delicious smoothie was a recent trip to Canada’s breathtaking East Coast with the amazing folks from President’s Choice.

About a dozen incredibly talented food enthusiasts from across the country joined us for an epic journey that included a tour of a salmon smokehouse that produces some of the best smoked salmon in the world…

A stunning breakfast featuring all of the NEW healthy but hearty offerings from PC Blue Menu…

AND a full holiday dinner with all the fixings!

Needless to say, it was a feast for the senses and I gladly ate EVERYTHING IN SIGHT!!

But the biggest highlight for me was the all-you-can-eat opportunity to pick fresh wild blueberries at one of the most gorgeous farms I’ve ever seen.

Wild Blueberries are abundant on the East Coast and are harvested through August and September. The best part is that they can be frozen almost immediately after picking and then enjoyed in everything from mimosas to sauces to smoothies year round.

If you’ve never tried wild blueberries before, you’re in for a treat. They are smaller than a traditional blueberry and have a more concentrated flavour that makes them exceptional in things like this incredible Wild Blueberry Smoothie

WILD BLUEBERRY SMOOTHIE

  • ½ cup almond milk
  • 1 cup PC Frozen Wild Blueberries
  • 1 banana
  • 2 tbsp quick oats
  • ½ tsp vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Enjoy immediately!

I want to send a very special thanks to the lovely ladies at President’s Choice for the amazing experience. It was truly memorable and the FOOD was simply divine. I can’t wait to do it again soon! xo

Oh, and if you’re looking for some delicious but nutritious snack inspiration, check out these tasty ideas featuring PC Blue Menu! #yum

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EASY Meatless Mains | Dinner Made Easy

**Back-to-School eBook** | 35 Lunch Bowls Available Here**

More Vegetarian Recipes Here
Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Mushroom Barley Risotto
2 cups mushrooms, chopped
2 cups leeks, chopped
2 garlic cloves, minced
2 tsp thyme
1 cup pearl barley
½ cup white wine (optional)
4 cups mushroom broth (or vegetable broth)
2 tbsp butter
½ cup parmesan, grated (optional)
2 tbsp parsley, chopped
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.
Enjoy!

Veggie Stuffed Pepper Casserole
3 bell peppers, chopped
2 zucchini, finely diced
2 cups rice, cooked
2 cups diced tomatoes
2 garlic cloves, minced
¼ cup kalamata olives, pitted and chopped
2 tbsp sundried tomatoes, chopped
¼ cup artichoke hearts, chopped
1 tbsp Greek seasoning
2 tbsp parsley, chopped
1 cup feta, crumbled
Oil
Salt and pepper to taste

Heat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.
Enjoy!

*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chickpea Masala
1 red onion, sliced
1 red pepper, chopped
1-2 chilis, chopped (depending on your heat preference)
3 garlic cloves, roughly chopped
1 tsp ginger, chopped
1 bunch cilantro
½ tsp cumin
1 tbsp smoked paprika
1 tsp garam masala
1 tsp ground coriander
1 tsp turmeric
2 tbsp ground almonds
2 cups diced tomatoes
½ cup vegetable broth
1 cup coconut milk
1 can chickpeas, rinsed and drained
1 cup spinach, chopped
Lemon for garnish
Oil
Salt and pepper to taste

In a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.
Enjoy!

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Google Home Contest | Rules and Regulations

Google Home – Rules & Regulations

There are (3) Prizes. The Prize is in the form of one (1) Google Home device. Prize has no cash value. The odds of winning the Prize will depend upon the total number of eligible entries received during the Contest Period. No purchase necessary. Some restrictions apply. Open only to legal residents of Canada, who are eighteen 18 years of age or older at the time of the contest. Must correctly answer, unaided, a mathematical skill testing question to be declared the Prize winner.

1. Contest Period:
a. This Contest will open on June 26th 2017 at 4:00:00PM ET
b. The Contest will close on July 3rd at 11:59:00PM ET after which no further entries will be accepted.

2. Contest Sponsors: The Contest Sponsor is Inspired Entertainment Inc.

3. Entry Terms and Rules:
a. To be eligible, the entrants must reside in Canada, as outlined above
b. Only one (1) entry is permitted per person. In the event any individual attempts to enter the Contest multiple times, that individual’s entries will be disqualified from the Contest.
c. You must be 18 years or older at the time of the contest in order to participate
d. You must answer unaided, a mathematical skill testing question to be declared the winner.
e. All entries are property of Contest Sponsor
f. By entering the Contest, the entrant agrees to comply with the Contest Rules outlined herein.

4. Submission Criteria:
a. Each entrant must provide their personal information (including, but not limited to first name, last name(s), home and mobile telephone number, mailing address, and e-mail address).
b. Only one (1) contest entry per person may be submitted.
c. Entrants are solely responsible for ensuring that their contest entry is submitted in and received in compliance with these Rules and Regulations.
d. All applications submitted to Contest Sponsor become the property of Contest Sponsor and will not be returned to the Entrant (Entrants should keep a copy).

5. Use of Image and voice by Contest Sponsor:
a. By entering the Contest and submitting a Contest Entry, Entrants consent to: (1) the use of their image and voice for publicity purposes in accordance with these Rules and Regulations

6. Use of Personal Information:
a. By entering the Contest and submitting a Contest Entry, Entrants expressly consent to the collection, use, storage and disclosure of their personal information by Contest Sponsor for the purposes of administering the Contest as well as for the other purposes expressly contemplated in these Rules and Regulations in accordance with the federal Privacy Act. Entrants expressly consent that Contest Sponsor may use the Entrants’ personal information to communicate with them and to announce and/or post the names and locations of the winner on The Domestic Geek Facebook page, twitter account, instagram account and the The Domestic Geek YouTube channel or by any other means in connection with the Contest.
7. Disclaimers and Exclusion of Liability:
a. Contest Sponsor its Commissioner, employees, servants, agents, contractors, assigns or successors assume no responsibility for Contest Entries that are lost, stolen, tampered with, late, damaged, misdirected, received through impermissible channels, illegible or unintelligible for any reason or for any other circumstance that may limit an individual’s ability to participate in the Contest or otherwise affect the administration, security, impartiality or normal course of the Contest, including without limitation any combination of the following:
i. inaccessibility of, technical problems with or failure of The Domestic Geek facebook page. email, any telephone, cable network or transmission system, servers, access providers, computer or other equipment, or software
ii. traffic congestion on the Internet
iii. any virus, computer bug, unauthorized human intervention or any other cause beyond the control of Contest Sponsor, and
iv. any human error which may occur in the administration of the Contest or the processing or judging of Entries.
b. Contest Sponsor, its Commissioner, employees, servants, agents, contractors, assigns and successors will not be liable for any injury, loss or damage of any kind caused by or resulting from an Entrant’s participation or attempted participation in the Contest, compliance or non-compliance with these Contest Rules and Regulations or an Entrant’s acceptance, use or misuse of any prize awarded to the Entrant.
c. Contest Sponsor will not be liable to any Entrant for any indirect, special, consequential or punitive damages in connection with the Contest or these Rules and Regulations.

8. PRIZES: Three (3) Prizes are available to be won. The three prizes consists of:
a. 1 Google Home device
b. The prize winners are solely responsible for any additional costs, shipping taxes or fees not expressly described herein.
c. Participants’ chances of winning will depend on the number of Participants in the Contest and the quality and adherence of the applications to the Rules and Regulations. The Contest Sponsor reserves the right not to award prizes for any reason.
d. The prize must be accepted as awarded and is non-refundable, non-transferable. The prize is not redeemable for for any cash value. The Contest Sponsor reserves the right to make prize substitutions of equivalent monetary value. Failure to claim the Prize will result in a forfeit.
e. The winner will be responsible for all costs or expenses related to set-up, any related taxes, commissions, shipping, service plans and any technical support in connection with the prizes.

9. General
a. Contest Sponsor reserves the right to exclude any Contest Entry that does not comply with these Rules and Regulations or for any reason in its sole discretion without notice at any time.
b. Contest Sponsor reserves the right to modify, suspend or cancel the Contest in whole or in part at any time without notice for any reason at its sole discretion.
c. The Contest is subject to applicable federal, provincial, and territorial laws. This Contest is void where prohibited or restricted by law.
d. YouTube is not a sponsor of this Contest. YouTube is released from any and all liability related to this Contest.

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Google Shop Workshop!

Our #GoogleShop Workshop is happening on July 8th at Best Buy Mississauga – Heartland Town Centre! I’ll be sharing some of my favorite time-saving ideas — like the fastest way to peel a kiwi, the easiest way to chop a mango and a brilliant way to fill a piping bag. Plus, we’ll get to hang out, take pics and make delicious smoothies together!

To Register Click The Links Below:

Session 1: Saturday July 8th 1:00pm – 2:30pm

Session 2: Saturday July 8th 3:00pm – 4:30pm

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3 Incredible Veggie Burger Recipes!

Portobello Halloumi Burger
4 portobello mushrooms, stems removed
1 tbsp thyme leaves
1 tsp garlic powder
8 halloumi slices
Oil
Pepper to taste
*Lightly salt mushrooms since the halloumi can be quite salty.

Toppings:
Burger buns
1 avocado, smashed
Arugula
Sriracha
tomato slices

Drizzle portobello mushrooms with oil and sprinkle with thyme and garlic. Season with pepper to taste. Grill or fry mushrooms to your liking. Meanwhile, grill or fry halloumi slices until golden on both sides. Assemble burger with your desired toppings and enjoy!

Black Bean Burger
½ red onion, finely diced
1 garlic clove, minced
2 cans black beans, rinsed and drained
½ cup breadcrumbs
2 chipotle peppers in adobo sauce
½ tsp ground cumin
¼ cup cilantro, chopped
Salt and pepper to taste
Oil

Toppings:
Green leaf lettuce
Tomato
Guacamole or avocado slices
Red onion rings

In a food processor, add all ingredients and pulse “dough” forms. Divide mixture into 4 and shape into burger patties. Place on a parchment-lined baking sheet and allow to chill in the refrigerator for at least 30 minutes. Fry burgers over medium-high heat until golden on both sides and cooked through. Assemble burger with desired toppings and enjoy!
*Lightly oil your hands when forming burger patties so mixture doesn’t stick to them.

Caramelized Onion Lentil Burger
1 onion, finely diced and caramelized
2 cups lentils, cooked
1 tbsp balsamic vinegar
½ cup breadcrumbs
1 garlic clove, minced
2 tsp thyme
1 egg
oil

Toppings:
Goat cheese
Sprouts
Roasted red pepper slices

In a large bowl, mix all ingredients together. Divide mixture and shape into burger patties. Place on a parchment lined baking sheet and refrigerate for at least 30 minutes. On a well oiled pan or grill, fry patties until golden and inside is cooked through. Assemble with desired toppings and enjoy!

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**NEW KITCHEN REVEAL** Finally!

Kitchen

I am so excited to share my brand new kitchen with you lovelies!! As a lot of you know, this process was a total labor of love but I couldn’t be happier with the transformation.

BeforeAfter

Working in this kitchen is like a dream. It’s got the butcher block countertops I’ve always wanted, a massive island that is perfect for shooting cooking videos incredible stainless steel appliances courtesy of FRIGIDAIRE GALLERY that make my life in the kitchen so much easier. You can CLICK HERE to learn more about all of the gorgeous appliances in the space and where to find them.

Kitchen3

I also just adore my DELTA Touch2O Faucet. I had one in my old kitchen and now I can’t live without it. All you need to do is tap it to turn it on which is perfect if you got messy hands. I also installed one in my bathroom and it’s amazing!! To learn more about the Delta Touch2O Collection, CLICK HERE.

Faucet

I think that the rest of the space is just as inspiring and filled with whimsy. I’ve got lots of vibrant colours, adorable figurines and of course beautiful fresh flowers!

LivingRoom3

FlyingPig

Flowers

For a behind-the-scenes look at the entire space, including everything that’s hidden behind the camera, be sure to check out the full video on my YouTube channel HERE. And of course, stay tuned, because there’s lots more DELICIOUSNESS coming soon 🙂

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3 Clever Cauliflower Recipes | Dinner Made Easy

Crispy Cauliflower Bites

Cauliflower:
1 head cauliflower, cut into florets
2 eggs, whisked
1 cup panko breadcrumbs

Honey Garlic Sauce:
1/3 cup honey
3 cloves garlic, minced
3 tbsp soy sauce
1/3 cup water
2 tsp cornstarch

To bread cauliflower, individually dip florets into eggs.
Next, roll cauliflower in panko breadcrumbs.
Place on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 15-20 minutes, turning once halfway.
While cauliflower is baking, in saucepan over medium heat, add honey, garlic and soy sauce.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch.
Add cornstarch slurry to saucepan.
Cook for another 2-3 minutes or until sauce thickens.
Once cauliflower is golden and cooked to your liking, remove from oven and drizzle with honey garlic sauce.
*Allow to cool for a few minutes before eating!
Enjoy!

Cauliflower Pizza Crust

Crust:
1 head cauliflower, cut into florets
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 tsp Italian seasoning
¼ tsp salt
1 large egg

For the pizza:
½ cup tomato sauce
1 cup mozzarella
½ cup mushrooms, sliced
½ green pepper, sliced
¼ red onion, sliced

For the crust, place cauliflower into a food processor.
Pulse until cauliflower is finely ground.
Steam crumbled cauliflower for 3-4 minutes or until tender
Using a clean kitchen towel, place cauliflower into the centre and wrap tightly so cauliflower doesn’t fall out.
Allow cauliflower to cool to avoid burning hands.
Once cooled, squeeze out as much moisture as possible.
Add cauliflower to a large bowl and add cheeses, egg, Italian seasoning and salt & pepper to taste.
Mix well.
Place mixture on an oiled nonstick or parchment lined baking sheet or pizza tray.
Press into desired shape.
Bake at 425ºF for 10-15 minutes, or until crust begins to brown.
To assemble pizza, add toppings of choice.
In this case, add tomato sauce and cheese.
Top with broccoli, tomatoes, orange pepper, corn and red onion.
Return to oven and bake until cheese has melted and crust is golden (approximately 5 minutes).
Enjoy!

Whole Roasted Cauliflower with Creamy Mushroom Sauce [Vegan]

Cauliflower:
1 head cauliflower, trimmed
1 tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Creamy Mushroom Sauce:
1 small onion, finely diced
1/2 lb mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp flour or cornstarch
1 cup mushroom or vegetable broth
1 tbsp soy sauce

Preheat oven to 375°F.
Clean cauliflower by removing core and excess leaves.
Place whole cauliflower head in a baking dish.
Drizzle with oil and season with garlic powder, salt and pepper to taste.
Cover with foil and roast for 30 minutes. Uncover and roast for 20-30 minutes more or until cauliflower is crispy.
In the meantime, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture.
Season with salt and pepper to taste.
Add flour and cook for an additional 30 seconds.
Add mushroom or vegetable broth and soy sauce and cook, whisking constantly until sauce thickens.
Add soy sauce and thyme and cook for an additional 30 seconds.
Enjoy!

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