I may not have an actual garden, but in the summer months, it seems as though I have one strewn around my kitchen. Pasta Primavera is such a great way to use up the plethora of vegetables in your garden, whether that be in your backyard or your fridge.

Over at Simple Bites I’m sharing the recipe for this tasty pasta (seriously, it’s so good that Max can’t get enough of his veggies when I serve them this way) and some tips on freezing and cooking vegetables so you can enjoy it all year long.

“The end of summer marks the time that we start scrambling to use up all the fresh produce bursting from our gardens. It can be hard to find ways to use up so many vegetables at one time. That’s why the Italians created Pasta Primavera..”

Read more and get the recipe on Simple Bites.

“Quesadillas are a go to last minute dinner in our house. There are so many different combinations you can throw together from leftovers in your fridge that will make for quick and tasty quesadillas. They can be as simple as a filling of ham and cheese (one of our favorites) or as varied as the vegetables in your crisper drawer. The flavors don’t have to be Mexican, anything that goes well together will be great melted between two toasty tortillas. All you need is cheese to bind it all together…”

Read more and get the recipe on Smithfield.com

My mouth is seriously salivating looking at these pork chops. This is by far my new favourite way to do up pork chops on the grill. They’re spicy, succulent and so very flavourful.

I’m having so much fun making recipe creations for Smithfield.com. I’m over there today sharing the recipe for these tasty chops. It’s such a quick and easy recipe that I’m sure you’ll enjoy.

I’d love for you to stop by, say hi and fill me in on your favourite way to grill pork chops. You can never have enough grilling recipes!

Head here for the recipe and to join the conversation.

My family is big on the “Hawaiian” flavour. Pizza being our favorite variety. We love that combination of ham, pineapple and cheese, but it’s a hard one to sneak into every day meals because it doesn’t go with everything.

One of our favorite summer sandwiches is a chicken breast topped with pineapple, cheese, bacon and french fried onions. And, I love adding stuffings to my chicken because it amps up the flavor and adds that little bit of something special. Those two things are what inspired me to make these Hawaiian Stuffed Barbecue Chicken Breasts.

These are so simple to make but are a step up from regular barbecued chicken which makes them perfect for entertaining. You can slice them up before serving to showcase the fillings or leave them whole to surprise your guests.

With only five ingredients they’re great for weekdays too. For an extra simple weeknight meal serve them up with some baked beans and buttered bread or a salad. It’s a winning combination!

You can get the recipe on Smithfield.com. I would love to see you there!

I apologize for my absence the last while. Some unexpected events have occurred and I haven’t been able to keep up my posting schedule. Peach Monday, which was missed this week (sorry!), will be posted on this coming Monday. My posting may be a little erratic over the next couple of weeks and I hope you’ll be patient with me. I promise to fill you in as soon as I can but for now, here is the post that I had been hoping to do before Fathers Day.

I grew up with three brothers, which means I got the coveted title of “Daddy’s Girl” all to myself. And, I’ve always been very proud of it. My Dad and I are a lot alike and he always seems to know what’s going on in my head. He’s always been there for me, to help me be a better person, to remind me to always do my best no matter the results, and to teach me to let go of things that are not perfect.

He is a man of utmost integrity. His heart is more pure then anyone I have ever met. His desire for what is right and true in this world has been such an inspiration to me. I often cringe at the way fathers are portrayed today, as whit-less, lying, always up to no good men, because I feel like it takes away from the men who are doing it right. My Dad is one of those men. He’s humble enough to admit when he’s wrong, strong enough to make the right decisions, and courageous enough to stand up for what’s right. He is one of my favourite people in the world and he’s my hero!

Me & Dad/Max & Grandpa

My Dad is my favourite person in the world to cook for. He’s adventurous in the kitchen, always gives his honest opinion and is simply not picky. When I was trying to think of something to make for him for Fathers Day from afar I new it had to be something fishy because he loves to cook with fish.

These Grilled Fish Tacos were perfect. White fish doused in a tex-mex marinade, grilled until flaky tender and then topped with a fresh salsa that’s vibrant and light. It was absolutely delicious even for this on-the-fence fish eater.

Happy Fathers Day Dad! Your honesty and love light up my life. I love you!

Grilled Fish Tacos with Fresh Salsa

adapted from My Recipes

Fish

• 1 tablespoon lime juice
• 2 teaspoons canola oil
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 3/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1 pound white fish fillets (such as halibut or tilapia)

1. Mix together all ingredients, except fish to make marinade. Add fish and marinate for 15-30 min.
2. Grill fish on a lightly greased grill over medium high heat for 6-10 minutes or until cooked through and flakes easily with fork. Flip halfway through cooking time.

* If you prefer you can bake these in the oven at 400ºF for the same amount of cooking time. No need to flip.

Salsa

• 2 cups finely chopped tomatoes
• 1/4 cup sliced green onions
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt

1. Mix together all ingredients. Cover and refrigerate until serving.

To serve

• 8- 6 inch corn or flour tortillas
• sour cream
• shredded cheese

*these are gluten free if served with corn tortillas.

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In case you missed it, I was over at Simple Bites yesterday talking about how to keep meals on hand for hectic days as well as sharing three recipes that are made from pantry staples.

Mealtimes can be a harried affair when things don’t go as planned and the run to the grocery store has yet to transpire or you haven’t had even a moment to think about what your family is going to eat for dinner. Those are the days when you wish your fairy god-mother would pay you a visit and make a meal magically appear before you…

Read more and get the recipes here.

I looove Chinese food. I only wish it didn’t make me bloat up like a blowfish and give me hunger pangs an hour after eating it, every time I go out.

As a result I like making it at home where I can control the ingredients so that it won’t leave me wanting more (or wishing I had less). The only problem is, a lot of my favourite dishes either take forever to make at home or require deep-frying.

I hate deep-frying. The smell permeates the house for days afterwards and although I enjoy the results it’s not worth it, to me, for  just one meal.

That is where this loverly recipe comes in. You can make a huge batch of this and store it in the freezer to be heated in the oven at a later date. That way your house only smells of grease for one meal but you reap the benefits of many more.

The first time I made this was when I was just married, which speaks volumes about this recipes ease of preparation. It’s still a huge hit in our house and although it appears intimidating there’s nothing to it really. Once I figured out the whole freeze and bake thing, we’ve been enjoying this much more often and hopefully you will be too.

The chicken is coated in a crispy batter which remains mostly chicken and very little dough. I don’t particularly enjoy mine to blow up so huge that I have to chew through miles of dough just to get to a teeny piece of chicken inside.

I’m also in love with this Sweet and Sour Pineapple Sauce. It’s a delightfully perfect combination of all things sweet and tangy. And, by all things I mean the ingredients listed below.

To show just how easy this recipe is I have included step-by-step photos at the bottom of the post. There’s nothing to stop you from making this at home. No more excuses! Unless you can’t have wheat. Then I’ll let it slide.

What are you favourite Chinese dishes that you wish you could make more often at home?

Sweet & Sour Chicken Balls

adapted from Company’s Coming – Chinese Cooking

Chicken Balls

• 1 cup flour
• 3 Tbsp. cornstarch
• 3/4 tsp. salt
• 3 eggs
• 4.5 tsp. water
• 1 lb. chicken into bite size pieces
• canola oil, for deep-frying

1. Preheat oil in dutch oven or deep-fryer on medium heat or to 375ºF (190ºC).
2. Stir together flour, cornstarch and salt. Make a well in the centre. Crack eggs into the well. Add water. Whisk to first combine water and eggs, then stir together all ingredients until smooth.
3. Add chicken. Stir to coat.
4. With a fork, drop chicken one piece at a time into hot oil. Cook in batches, making sure to not over-crowd the pan, until light golden brown and chicken is cooked through. (3-5 min.)
5. Remove to a paper towel lined baking tray to drain.

* To freeze: Once chicken is completely cooled and drained, transfer to a resealable freezer bag or plastic container and throw in the freezer. For even more convenience divide them into bags depending on the amount of servings required. (one recipe makes 6-8 servings depending on the appetite.)

* To cook from frozen: Place on a baking sheet (frozen) and bake at 400ºF (200ºC) for 15-20 min. until crisp and heated through.

Sweet & Sour Pineapple Sauce

• 1/2 onion, chopped
• 1 (14oz) can pineapple tidbits, do not drain
• 1/2 cup brown sugar, packed
• 3 Tbsp. apple cider vinegar
• 1/2 tsp. salt
• 1/2 cup water
• 2 Tbsp. cornstarch
• 1/2 green pepper, chopped

1. Fry onion in a bit of oil, in a saucepan, until starting to softened.
2. Add canned pineapple (juice and all), brown sugar, vinegar and salt. Bring to a boil.
3. Combine the cornstarch and water in a separate bowl or cup until dissolved. Add to pineapple mixture along with green pepper. Simmer 2 minutes until thick.
4. Pour over chicken balls to serve.

* To freeze: Allow to cool. Divide into containers depending on the amount of servings you want per container. Keep in mind that one recipe of sauce covers one recipe of chicken balls.

Serves: 6-8

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Yesterday was my first post on Simple Bites! I shared the recipe for this very yummy Taco Bake as well as some helpful tips on how to get your kids (or adult counterpart) to eat their veg. You can read the post here. I’d love to see you there and hear your veggie tips too!

Thank you everyone for your well wishes last week! We are feeling much better after a very restful weekend.

I try and make a point of making as many things from scratch as possible. Not only is it healthier and cheaper then eating out, but it’s darn satisfying when you are able to make something that is better then store-bought or is restaurant quality.

Pizza was always one of those things that I didn’t make at home very often because my husband simply preferred the frozen or pizza shop variety. In large part, it was because most homemade pizzas are doughy and heavy. But, I’m happy to say that I finally perfected the perfect pizza crust for my husband and he now prefers my pizza over all others. Woot!

This dough is perfect because it draws all the attention to the toppings rather then the crust, which is just the way we like it. The dough is so pliable (due to the amount of vinegar) that it can be easily stretched to the thickness desired. It also freezes like a dream with no adverse affects. When I make it for us I always throw one ball of dough in the freezer immediately, along with half the sauce, and then I have it on hand for a busy day.

I’m still on search for the perfect pizza sauce, but this is so far the favorite and my go to for now. I will share my findings if that perfect pizza sauce ever smacks me in the face.

Are you a pizza topping or thick and crusty dough person? I think for me it depends on my mood and if the crust is done right. Feel free to share any yummy pizza sauces or perfect crusty dough’s in the comment section below.

Thin Crust Pizza Dough

Step by step photos at bottom of post.

• 1 cup warm water
• 1 Tbsp. sugar
• 1.5 tsp. yeast
• 2 tsp. olive oil
• 1 tsp. salt
• 1/4 cup apple cider vinegar
• 3-4 cups flour

1. Stir together water and sugar. Sprinkle yeast over top. Let proof for 10 min.
2. Stir in oil, salt, vinegar and 2 cups flour until well incorporated.
3. Add additional flour and knead until pliable and  barely sticky.
4. Place in a greased bowl, cover and let rise for 1 hour or until doubled in bulk.
5. Once doubled. Punch down and divide into two portions.
6. Roll and stretch each piece of dough to cover a large un-greased baking sheet. Cover with pizza sauce and toppings of choice.
7. Bake at 500ºF for 10-12 min. until browned and bubbly.

1 pizza serves: 4

* You can either bake this on a large cookie sheet or an 12×15 inch jelly roll pan.

* If you are only making one pizza now you can freeze the other dough for later use. Grease the inside of a ziploc bag with cooking spray, drop the dough ball in and seal. To use later: take the dough out in the morning or at lunch time and allow to thaw at room temperature (it needs approximately 5-6 hours). Remove from bag and proceed as usual.

Simple Pizza Sauce

• 2 Tbsp. olive oil
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1 small can tomato paste
• 1 can diced italian seasoned tomatoes
• 1 Tbsp. oregano

1. Cook onions in oil until soft. Add garlic and allow to cook until softened. Do not brown. Add the rest of the ingredients and simmer for 30 min.

Makes enough sauce for 2 pizza’s

* For a smooth sauce, puree once cooked.

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My sonny boy and I have not been feeling very good these days. We pace around the house sniffling and sneezing and saying, “Owie. Owie”. Well, that last part is only him, although I must admit that sometimes I’m tempted to chime in.

These hazy days make eating not so much fun and it has been a struggle for Max to get anything down his poor little swollen throat. So, I figured it was time for some warm and hearty soup.

This Ham and Rice Soup is comfort in a bowl. It’s creamy, chunky and satisfyingly delicious. A warm bowl of yummy goodness to soothe those aches and pains and gain some strength back. It’s definitely not low calorie, but that’s what you need to keep the meat on your bones. :) It’s also a great way to use up any leftover rice or ham that’s stored away in your fridge.

Creamy Ham and Rice Soup

• 6 Tbsp. butter
• 1 green onion, chopped
• 1 small carrot, peeled and grated
• 1/3 cup flour
• 3.5 cups chicken broth (2- 14oz cans)
• 1 cup finely chopped cooked ham
• 2 cups leftover cooked rice
• 1 cup half and half cream
• salt and pepper, to taste

1. In a medium size saucepan cook green onions and carrots in butter to soften. Add flour and stir until thoroughly combined with butter.
2. Slowly add chicken broth, stirring constantly to avoid lumps. Bring to a boil and simmer 2 min.
3. Add ham, rice, cream, salt and pepper. Heat through, but do not bring to a boil.

Serves: 4

* 3.5 cups water plus 2 bouillon cubes may be used in place of the chicken broth.

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In other news, I have entered two of my recipes into the Foodista recipe contest. The winning recipes will be published in their upcoming cookbook. Voting is open until the end of March. To vote for me click on the icons at the top right of the page. And, if you have a recipe entered let me know, so I can vote for you!

What is your favourite food when you have the sniffles? Have a great weekend everyone!