Im Back!

Hey everyone!

After a tough year of finishing up my degree I finally have time to start up my blog again!

I’ve got a bunch of great recipes, reviews, and even a few new pieces of kitchen equipment that I want to share with everyone!

I’ve also got a new recipe that I will be posting tonight, so check back later!

I won’t give it away yet, but I’ll give you a few hints, tea, mint and time! Any guesses?

Thanks for reading and don’t forget to share this page!

 

 

Why I Hate Eating Out!

Hey everyone!

So its time for the post about why I hate eating out so much! This dislike for eating out at restaurants first started in my first year of college in 2009. When I was younger I really enjoyed going out for dinner, but as I got older and learned how to cook for myself, I really started to appreciate food. Once I started to appreciate food I realized how many restaurants make and serve bad food. Some restaurants are just mediocre, others are just downright gross, but very few do the food justice.

When I get a bad meal, it ruins my day, but so many times I go out to a restaurant expecting to get a good meal, something that I can’t make at home. But when the meal comes and the food is slimy, or too spicy, not cooked or just plain ugly, it just enforces why I don’t really like going out to restaurants! For some reason, I still go out for dinner, I think I do this because I really want to find another great place to eat, but it has yet to happen, and at least in Victoria, I don’t think it ever will.

Now after reading this you may think that I’m some kind of restaurant hater! But im not! I am just very picky when it comes to me paying somebody else to make my food. If they can’t make food taste better than I can, they shouldn’t be serving food to people! But after many years of trying different restaurants, I have found 4 or 5 that I return too regularly. Now I won’t tell you what restaurants these are, and I will never review them, they are too special to try to critique the food, or the service. To me they should just be enjoyed, not judged.

Go out and find your favorite place to eat, It may take some time, and a bunch of bad meals in between, but you will always enjoy going back to them with your friends and family! Don’t share them with to many people, keep it to your self! This is the one thing you should be selfish about!

Thanks for reading everybody! I hope you enjoyed this, and I really want to hear about your worst food experience, and your best! Oh and don’t forget to subscribe to my blog!

Sneak peak: Bacon ice cream 3 ways

Hey everyone!

This weekend has been a little crazy, so I haven’t been able to come up with any full new recipes, but I will have some tomorrow for you! I have been playing with the idea of bacon ice cream ever since I had it at Smokin bones. I really think that there is some untapped bacon goodness in this concept, so ill be doing my interpretation!

Check back tomorrow to see how it turns out!

Thanks for checking out my post and don’t forget to share this with all your friends and like us on Face book!

Sicilian street salad

Hey everyone!

Hope you have enjoyed all the recipes that I have posted over the last few days! I’ve got lots more to come, and I’ve even got a restaurant review that I will be posting next week! But let’s get to the reason I’m posting today! I was feeling like a break from the heavy dinners I usually cook at this time of year and decided to go with something nice and light! So I thought, why not make a salad? Usually I don’t think like this, my brain instantly blocks salad from my conscious thoughts, but today I broke through that barrier! This recipe was inspired by a Jamie Oliver recipe from many years ago on his trip to Italy. He called it a Street salad (Insalata di strada), with the inspiration from a street market in Sicily.

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Sicilian street salad

Salad ingredients:

  • 1/2 pound new potatoes
  • 1/2 pound purple new potatoes
  • 4 handfuls mixed salad leaves (green lettuce, arugula, romaine)
  • 1/2 fennel bulb, sliced paper-thin with mandoline, reserve tops for garnish
  • 1/2 fennel bulb, slice thin but not paper-thin, reserve for cooking
  • 1/4 Meyer lemon, sliced paper-thin on the mandoline
  • Salt and pepper

Tangerine dressing ingredients:

Preparations/cooking:

  1. Wash the potatoes and add to a lightly salted pot of boiling water, boil until they are soft but still hold their shape. While the potatoes are boiling, heat a small pan on medium with a splash of olive oil, add the reserved half of the sliced fennel and fry until slightly golden.
  2. While the potatoes and fennel are cooking, wash the greens and fennel, toss in a large bowl.
  3. For the dressing, Mix the tangerine juice, wine and balsamic vinegar, and about twice as much oil (equal parts olive and grapeseed oil). Add the mustard, capers, and oregano and season to taste with salt and pepper. Mix everything together.
  4. When the fennel is browned, remove from heat and set aside. Once the potatoes are tender, drain and let them steam in the colander for a few minutes. Slice them in half and throw them into the salad along with the grilled fennel. Dress and serve immediately.

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Hope you enjoy this recipe as much as I did, it was a nice change from the regular green salad with bottled dressing!

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Roast mushrooms with Goats cheese and Balsamic Glaze

Hey everybody! I would first like to thank everybody who is reading this blog! I’m really happy to share that every day my page views are doubling, and it makes me want to post tons of new and even more exciting recipes and photos!

So today I didn’t really want to cook a complicated lunch, so I didn’t! I took a few simple ingredients and turned it into a mouth-watering lunch or appetizer!

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Roast mushrooms with Goats cheese and Balsamic Glaze

Ingredients:

  • 1 Portobello mushroom, sliced thinly
  • 8 Cremini mushrooms, sliced thinly
  • 1/4 cup crumbled goats cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp balsamic glaze (refer to previous blog post for recipe)
  • good quality olive oil to drizzle on top
  • salt
  • pepper

Preparations:

  1. Preheat oven to 450 degrees F, and line a 12″ by 18″ baking sheet with tin foil.
  2. Spread the mushrooms across baking sheet evenly so that they are not overlapping. Sprinkle goats cheese and parmesan cheese on top of the mushrooms evenly so that each slice gets a little bit of cheese. Add a pinch of salt and pepper on the mushrooms and drizzle generously with good quality olive oil.

Cooking:

  1. Place pan in oven and allow to cook for 4-5 minutes until the cheese is melted but not browned. Turn the broiler on and cook mushrooms until cheese starts to brown and become crisp. Be careful, this only takes a minute or two, so I recommend watching to make sure they don’t burn!
  2. Remove from oven and immediately transfer to a serving dish. Drizzle with the balsamic glaze and serve immediately!

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Thanks for checking out my latest recipe everyone! Don’t forget to like us on Facebook and share this page with all your friends!

Sneak peak: Quick and easy lunch

So today I didn’t really want to cook a complicated lunch, so I didn’t! I took a few simple ingredients and turned it into a mouth-watering lunch or appetizer! All I’m going to tell you is that you’ll need to make that balsamic glaze that I posted yesterday!

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Check back later today for the complete details and recipe!

Bacon is a veg

 

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Quick tip: Balsamic glaze

So I was recently in the grocery store and I saw a bottle of balsamic glaze. When I looked at the price, I was astonished that they could charge so much for a tiny bottle of balsamic that wasn’t even made in Italy! So I thought, why not make it myself! So here it is!

Balsamic Glaze

Ingredients:

  • 2 cups Balsamic vinegar

Instructions:

  1. In a small pot, add the balsamic vinegar, turn onto medium high heat. Allow the vinegar to come up to a full boil, and then turn down to medium low heat. Reduce the vinegar to a point where it has the consistency of thin syrup. this should take between 4-10 minutes depending on the balsamic you’re using.
  2. Remove from heat and immediately pour into a jar. Let the balsamic cool and it will make a thick syrup like balsamic glaze that goes perfect with fruit, ice cream, risotto, or just about anything you can think of!

 

Thanks for checking this post out everyone! I will be posting another recipe later today, so come and check that out to! Don’t forget to like us on Facebook and follow us on WordPress!

 

 

Check out my new page on Glipho, the social publishing engine!

Hey everyone!

So I got an email this morning from Maria N, a staff member from Glipho. Glipho is a new social publishing engine, it is for connecting with other bloggers and making it super easy to import your own blog to, and then share with tons of people! Great site!

Check out my Glipho page at the link below!

http://glipho.com/baconisaveg

 

Don’t forget to like us on Facebook and share with all your friends!

Thanks everyone!

 

Hungarian Paprika Chicken served over Basmati rice

Hey everybody!

So for our dinner tonight we decided to make a great recipe, Hungarian Paprika Chicken. It combines a few simple ingredients into a simple dinner for 4-5 people, or plenty of leftovers for all you students!

Hungarian Paprika Chicken recipe

Ingredients:

5 skinless chicken breast
2 tbsp grapeseed oil
3 cloves garlic, finely chopped
1 onion, chopped
2 tbsp paprika
1 bay leaf
pinch of salt
pinch of pepper
1 can (540 mL) tomatoes (chopped or pureed)
1 tbsp tomato paste
1 green pepper, diced
sour cream for garnish

Basmati rice recipe

Ingredients:

2 cups Basmati rice
4 cups water
1 bay leaf
pinch of salt

Basmati rice Instructions

Step 1:

In a medium pot, add the rice, water, salt, and bay leaf. Heat on medium until boiling, remove from heat and cover. Allow rice to sit for 15-20 minutes, or until rice has absorbed all the liquid. Fluff rice with fork once cooked.

Hungarian Paprika Chicken Instructions:

Step 1:

Cut the chicken breasts into 1″ cubes, heat a large frying pan on medium high and add 1 tbsp oil. Add the chicken to the pan and cook until browned. Transfer the chicken to a plate and clean the pan.

Step 2:

Heat the pan on medium heat, add 1 tbsp of oil. Add onions, garlic, paprika, bay leaf, salt and pepper to pan and cook until onions are softened, about 5-7 minutes. Reduce heat to medium low and add tomatoes and tomato paste. Bring mixture to a boil, stirring often to scrape off any of the brown bits from the pan. Reduce the heat to low and simmer for 8 minutes.

Step 3:

Return the chicken to the pan, add the green peppers, cover the pan and simmer for 10-15 minutes.

Step 4:

Serve over rice with a dollop of sour cream

Thanks for reading and please let me know how it turns out for you. Also put any personal touches of yours in the comments!

Don’t forget to click the share link if you like the recipe!