One of my favourite snacks is sweet potato fries. Why? Well, between cutting up the potato, heating up the oven, baking, and cooking enough to eat, you’ve had enough time pass to see if you’re actually hungry (not just bored) and if you’re like me- quantity helps! You feel like you’re eating a lot. All I use to make these is a tablespoon of veggie oil and hot paprika!
I think the best way to round out a long weekend of eating (read: over-eating) drinking and being merry- it’s time to go back to regular scheduled programming. Tonight’s dinner is corn tacos, corn, tilapia, fresh tomatoes and avocado. Only whole healthy foods for a while 🙂.
Spent the long weekend in Orangeville near Hockley Valley. Found a rustic little AirBnB on a beautiful pond right near the Bruce Trail. Great way to relax and enjoy the perfect weather. Thanks for the fun time @sparkstwins @bringerofzig @rio_de_rios
Happy Friday! Hope everyone is nice and excited for the long weekend ahead and had some great plans for it! I hope to do some fantastic cooking and enjoy the beautiful weather. 🕶☀️🥧 #eggs#breakfast#brunch#f52grams#feedfeed
I have done a LOT of “PopTart” testing now. This is my third attempt in 2 weeks. These definitely were the winners. Puff pastry from scratch, with a peanut butter and jam filling (simmered jam and corn starch until more like a pie filling and then added powdered peanut butter for that childhood sandwich taste) and covered in a vanilla glaze. Tastes better than your parents sandwich and definitely gives the boxed variety some major competition. Recipe on the blog later this week. Thanks @teeveeho for all the help!
Who else loves shrimp? 🙋🏽♂️🙋🏽♂️🙋🏽♂️
Was digging back through some old recipes and forgot about this spicy shrimp one! This was such a tasty treat and the perfect #tbt . What are some of your favourite dishes to reminisce about?
Have really come to love making this confit chicken leg. Chicken legs cooked with a head of garlic, a pint of tomatoes and left to cook for 2 hours at low heat and you end up with meat that falls off the bone and garlic and tomatoes you want to eat all at once.
Previewed this in my stories yesterday but wanted to share it properly as well. I bought @whatsgabycookin book the day it came out and was so thrilled with how beautiful, how fun, and how easy a book it is! So many fantastic recipes that won’t get you buying hundreds of dollars of things you’ll never use. One of my favourites right off the top was the guacamole! Avocado, salt, pepper, lemon, lime, chives, red onion and jalapeño. (I hate tomatoes and stuff in my guacamole so this recipe was a godsend). I added some Aleppo pepper for additional heat and served with homemade tortilla chips and shredded chicken.
The weather is beautiful today! Walked all the way to Greektown and back and wanted a nice fresh meal to re-energize after (20k steps 🤭). Fresh avocado, kale, chives, cucumber, sourdough, and a curried chicken. Perfect way to fuel up before walk #2 .
Always love the time I have for breakfasts on the weekend. I make one of my favourites which is my mushroom mix. I take 2-3 different kinds of mushrooms and dice them up nice and small. I cooked them on the stove in a bit of butter and salt and pepper. I then add some heavy cream, basil and thyme and cook down. What you end up with is a rich and flavourful dish that is super savoury. Served with scrambled eggs, baby carrots and tzatziki, and some cucumbers and you’ve got a Sunday spread!
Do you ever play around with how you eat? I’ve been trying to start my days off with a more protein and fat fuelled punch than my usual carb-y start. The first few days were tough but I’ve really come to love how it’s keeping me feeling. I’m much more full and I last a lot longer to lunch than I used to. This was today’s start- scrambled eggs, avocado, a spicy salsa and asparagus. Couldn’t ask for a better way to start my weekend. How do you start your day?
Okay so I’ve never had a TimTam before. A friend mentioned them as their favourite cookies and I honestly pulled a blank. Spent some time researching how they’re made and different techniques. These are a bit big for my liking, but not a bad first attempt! Super tasty and chocolatey. These aren’t for the faint of heart. You make a cookie layer, an icing layer, top with another cookie layer and them coat with chocolate. However if you have some time and want to avoid the Armageddon type weather out there, these do the trick.
So I wasn’t joking when I said the weather was terrible earlier today (swipe to second frame for proof). Made snickerdoodles instead of being a real person who leaves their condo! Hope you’re staying warm ❤️.
Spending the morning in enjoying a beautiful breakfast and watching Chef’s Table and avoiding the ice storm that is Toronto right now. Couldn’t think of a better thing to do as I wait to see @miichellee.n 🙋🏽♂️🙋🏽♀️.
One of my favourite moments in the kitchen is when you see the condensation start to build on the inside of your pan and you know you’re just about ready . It’s that moment you know your hard work has paid off and you’re about to enjoy the fruits of your labour! With a pull of the lid and the release of steam, you get to see the finished product! Whether it’s a soup, steaks, or something in between. @padernokitchenware #itsacookingthing#ad
Who would have thought doing confit chicken legs would be so delicious? Inspired by @alisoneroman recipe in her fantastic book “Dining In” (which if you haven’t picked up, is a must-buy with countless recipes you’ll be rushing to make) this made a cold and blustery Toronto day bearable! Swipe through and see this from beginning to end! (Ps. Save the oil from the recipe and you can use it for up to a month! I’ve already used it to make some crispy fries).