Bacon-wrapped Toad in the Hole

Toad in the hole is a very traditional English dish and one that until recently I just couldn’t perfect. I am not really sure why it didn’t turn out the last few times because once I put this together it was actually pretty easy. One key to the dish is making sure you don’t skip adding the oil to the pan while you are cooking the sausages. You need the oil nice and hot before you pour in the batter. To Brits this is a big comfort food dish and more often eaten in cold weather but I was so proud of my success with this one I just couldn’t wait to share.
Toad-in-the-hole

Bacon-wrapped Toad in the Hole

100g (3/4 c.) plain flour
1 egg
150ml (2/3 c.) milk
150mL (2/3 c.) water
8 rashers streaky bacon
8 good-quality pork sausages
1 Tbsp
Recipe from BBC Good Food

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Crock Pot Balsamic Pork Roast

I am so happy, yesterday I went with a very happy 2 1/2 year old to the airport to pick up my parents! It isn’t easy being across the ocean from my family so moments when we get to see them feel even more precious. Thank goodness for technology because thanks to Skype even though Morgan doesn’t see her American family members much she knows them all and has a relationship with them. Watching my daughter dragging my dad by the hand down the airport terminal and giggling as she chatters away to him means so much to me. They are here for 2 weeks and I can only imagine the fun the 3 of them are going to have. My daughter tends to be quite possessive about time with them, I guess she realizes how precious and short it can be. Lets hope I can steal away some time with my parents as well. 🙂

Having my parents around is also going to mean some much needed rest for this pregnant mummy. Having them around means I can take some naps and just get caught up with life which makes things so much easier for me. So in the spirit of easier I wanted to share another tasty crock pot recipe, because lets face it you can never have too many simple crock pot recipes to make life a little easier on us.

Crock-Pot-Balsalmic-Glazed-Pork

Crock Pot Balsamic Pork Roast

1 Kilo (2 lbs) boneless pork shoulder roast
kosher salt, to taste
1/2 tsp garlic powder
1/2 tsp red pepper flakes
83mL (1/3 c.) chicken or vegetable stock
83mL (1/3 c.) balsamic vinegar
1 Tbsp Worcestershire sauce
1 Tbsp honey
1 Tbsp cornflour
Recipe from Skinny Taste

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NY Hot Dog with Sabrett-style Onion Sauce #SundaySupper

So I couldn’t decide at first if I would participate in this weeks Sunday Supper event, even though the theme was Holiday Music/Movie/TV Inspired dishes, which is such a fun theme. Why did I hesitate? Well today is a special day, it is my 5 year anniversary. But our recent trip to New York inspired me so I decided to honour my husband’s favourite Christmas movie, Die Hard, with this post. Every time we go to New York my husband says we need to try a authentic NY hot dog from one of the hundreds of hot dog stalls around the city. But every time we go I chicken out. I am not a hot dog fan, I don’t eat meat that isn’t at least 80% meat and even then the other 20% needs to be whole ingredients so hot dogs aren’t something I would normally eat. But I do know that for things like this a sausage doesn’t quite provide the same taste and texture. So I did some research and was happy to find there is a company here in the UK that makes a hot dog with 82% pork and the rest of the ingredients aren’t too horrific as I know what they are, when you can’t pronounce an ingredient and you have no idea it is that is when I run. So I decided to finally eat a hot dog for the first time in 10 years and I have to say it was pretty good. What made it was this incredible onion sauce that from what I understand is a staple condiment on most of the NY hot dog cards. I picture it being just the thing a tough guy like John McClane would eat.

NY Hot Dog with Sabrett-style Onion Sauce

125mL (1/2 c.) water
1 tsp cornstarch
1 Tbsp tomato paste
1 Tbsp inexpensive balsamic vinegar
1 tsp Dijon-style mustard
1 tsp brown sugar
1/4 tsp hot pepper sauce (I used Franks RedHot sauce)
1 pinch of cinnamon
1 Tbsp olive oil
2 large red onions, sliced thin (The recipe called for red onions but I didn’t have any on hand)
1/4 tsp salt
2 cloves garlic, minced
4 frankfurters
4 buns
Recipe from Amazing Ribs

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Bacon and Broccoli with Soba Noodles

I’m Back!

Did you miss me? I missed you. Life has been so crazy so blogging had to take the back seat. But things have calmed down a bit so I am happy to be back doing what I love.

My first week back I wanted to share to share one of my new simple meal ideas that I have been making during these busy weeks. Simple meals like this has been necessary these past few months. Although I can’t lie we have also eaten way too much prepared foods like pizza and Indian take-away which has been a bit of a drain financially. I seriously forgot how expensive it is to not cook from scratch. But now that I have more free time I am back to my more organized meal planning self and excited to share more recipes with you.

Bacon and Broccoli with Soba Noodles

225g (8 oz) soba noodles
275g (3 c.) broccoli, cut into florets
8 rashers of bacon
1 garlic clove, minced
1 large lemon, zested and juiced
1/2 tsp dried chilli flakes
20g (2 Tbsp) pine nuts
60g (1/4 c.) basil pesto
20g (1/4 c.) parmesan, grated

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Apple Butter Barbecue Ribs

So we haven’t had a great spring. A few good days here and there but all in all far colder then normal. So not many good barbecuing weather days however my husband and I are stubborn. We have had a barbecue almost every weekend in spite of the lack of warm weather. This recipe was a bit of an experiment because I had a small amount of apple butter left over from last years batch, I used a slightly spicy barbecue sauce that paired perfectly with the sweet apple butter. If you don’t have apple butter I imagine this would still work with apple sauce.

So what about you? Do you wait for the right weather or do you dive into BBQ season any way?

Apple Butter Barbecue Ribs

475mL (2 c.) barbecue sauce
475mL (2 c.) apple butter
1 Kilo (2 lbs) pork ribs
1 tsp thyme
1 tsp cayenne pepper (or to taste)
2 tsp garlic powder (or to taste)
1/2 tsp salt
1/4 tsp pepper

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