I’m so excited to share our bar sit up with The Brick. We scored these bar modern stools a few months ago. I love the padded leather and adjustable height, perfect for my guests to pull up a seat and make a great summer drink!
The Strawberry Lemon Spritz
What you’ll need:
1 oz. Gin (We choose Hansen Distillery Trouble Gin)
1/2 oz. Simple Syrup
4 oz. Sparkling Water
Squeeze of fresh lemon
Muddle mint, lemon juice, and half a strawberry. Add all ingredients. Garish, lemon slice, mint leaf and half strawberry. Serve on ice.
Such a refreshing drink for those hot summer days.
With the summer in our sights we are getting outside as much as possible. It’s the time of year I notice that we start to shift from winter’s comfort food to light fresh fast meals. With my little helper Alastair, we are going to share one of our family favourite recipes using organic ingredient’s from Spud and seasoning from our friend’s at Epicure. We’ve been loving the additional of our new GE Series 30″ Free-Standing Double Convection Range to our kitchen. With two ovens I can cook a meal and bake dessert at the same time. Or in this case, cook a hot dip as an appetizer while I using the other oven for dinner. I found with my last oven I never used my warming draw and it slowly transformed into pan storage. Such a waste of space. Doubling my oven space has been amazing, making cooking even easier! I don’t think I can ever go back to a conventional single oven range.
Italian Pork Chop
What you’ll need: 6 pork chops, balsamic vinegar, olive oil, fresh basil, fresh spinach, 2 large savoury tomatoes, fresh mozzarella and Epicure’s Balsamic Vinaigrette seasoning (or Italian blend of choice).
What you’ll need to do: brush a table spoon of olive oil onto pork chops, season both sides with pinch salt and Epicure Balsamic. Cut tomatoes into thirds, season and place open flesh down onto cooking pan with pork chops. Cook in oven at 400 degrees for approximately 25 minutes (cook meat throughly). Place tomatoes on top of each chop with a sprinkle of cheese. Run under the broiler on high for approximately 2 minutes or until cheese is fully melted. Serve on bed of fresh spinach and basil. Drizzle with olive oil and balsamic vinegar.
I want to preface this with the fact that I didn’t get paid to create this post, instead it’s a charity I feel very passionate about. I’ve partnered with McDonald’s to spread the news about McHappy Day this May. Each year, $1 of each hot McCafé beverage, Big Mac or Happy Meal purchase goes towards Ronald McDonald House Charities (RMHC) as well as other local children’s charities across Canada. When a child is sick or injured a family needs support and that’s when RMHC lends a helping hand across Canada. It’s a cause that has made an impact in the lives of Canadian families with sick children since 1981. Join me May 3rd to make a difference! Continue reading →
I’ve got a little helper in the kitchen for this quick and easy recipe our family loves. We recently added the GE Series 30″ Free-Standing Double Convection Range to our kitchen and I couldn’t be more excited to share how we are grilling indoors without the use of a BBQ! With it’s duel purpose oval centre burner I can easily grill directly on the extra large cast iron griddle. It gives me the versatility of a chef with multi levels of heat ranging from the slightest melt or simmer to a full on grill or fast boil. It’s easily becoming my favourite appliance in the house.
For this recipe we grilled our steaks directly on the stove top and seamlessly transferred the cast iron griddle into the gliding rack to finish the steaks in an evenly heated convection oven. It was that simple.
Easily one of our family favourites the past year is this greek fusion taco recipe. Perfect as a summer dinner or a fancy appetizer for larger scale events. Fire up the GE stove top grill and get your sizzle on!
You’ll Need: 2 large grilling steaks, 1 small container of mini tomatoes of your choice (yellow heirloom pictured) , goat feta, cucumber, Epicure’s Souvlaki Seasoning, greek yogurt, spiral slicer and a cast iron grill.
2) Season steaks with Epicure’s Souvlaki seasoning.
3) Sear steaks on stove top high heat. I try to get all sides 1-2 minutes each, depending on thickness. I finish in the oven for 5 minutes at 400 (Celsius). You are going for a medium rare or personal preference.
4) Allow steaks to rest for 5 minutes, then cut into thin strips.
5) Serve all ingredients on a warmed soft taco.
Variations:Can be served on warmed peta bread. Tzatziki flavoured greek yogurt is great as a sauce. (Pictured below)
Daily life is filled with pressures, tasks and deadlines. MALTESERS® candy wants you to look on the light side of life, take a much needed break and #HaveABall. How? Try one of the MALTESERS® Challenges throughout the year! I’m joining in the fun with The Chopstick Challenge.
What you’ll need:
MALTESERS®, pair of chopsticks, bowl, and a plate.
How it works:
Fill a bowl with MALTESERS® candy, then use your chopsticks to pick them up one by one and move them to your empty plate. Race against your friends and family to see how many MALTESERS® you can move from the bowl to the plate in 30 seconds. My results were less-than-stellar, apparently I need to brush up on my chopstick skills!