Roasted Red Pepper Sauce with Sausage

Red Pepper Sausage LinguineDon’t you just hate it, when anxious to eat, yet still trying to take a nice picture your camera batteries die. Probably not. A little problem that food bloggers can all understand. Especially when you are looking forward to a specific meal. I quickly took a few shots on my camera and dug in. The dinner was just too scrumptious looking to spend too much time worrying about it. The smells that were wafting from my plate were making my mouth water. So that my kids didn’t have to experience hangry mommy, a term here meaning I’m so hungry, I would really rather you not talk to me until I have a least 3-4 bites of dinner in my belly, I ate. I found this recipe over at Clark’s Condensed and was intrigued by the “red” pasta sauce with not a hint of tomatoes. The coconut milk was a nice addition, quite to the surprise of the other little diners. (My kids). Of course I knew it was in there, but still was pleasantly surprised at how much I enjoyed this dish!

  • 2 red peppers
  • 1 tablespoon minced garlic
  • ½ red onion
  • 1 tablespoon olive oil
  • 1 can coconut milk (full fat, not lite)
  • 1 teaspoon Italian Seasoning
  • 1½ teaspoon red pepper flakes
  • ½ cup powdered parmesan cheese
  • 1 pound chicken sausage
  • Pasta of choice, cooked

1. Pre heat oven to broil. Cook peppers for 5 minutes on each side. Remove from oven and remove cap and seeds. Place in blender. Add red onion and garlic. Puree.

2. While peppers are cooking remove sausage from casings and crumble. Cook in olive oil in large skillet. When fully cooked through remove from skillet.

3. Place pureed mixture from blender in skillet and add both Italian seasonings and red pepper flakes. Cook for 3 minutes over medium heat.

4. Add coconut milk and parmesan cheese. Stir to combine. Stir in cooked sausage. Continue to cook until everything has heated through.

5. Serve over cooked pasta noodles.

6. Eat and enjoy!

Lemon Poppy Seed Pancakes

IMG_9748I got a new kitchen appliance! For years, my, whole lie in fact,  I have been making pancakes in a skillet. Recently, my parents bestowed upon me the all-mighty electric pancake griddle. I freakin love it. I have had my eyes on one for years, but always passed it off as an unneeded kitchen gadget, that I could most definitely do without. Nope, I was wrong and I will fully admit it. The ease of making pancakes on a griddle, makes this a necessity. That’s right, it is a need. Never again will I be making pancakes out of my probably quite over-used skillet. If you don’t have one go and get one. Your pancakes will thank you.

Recipe from Allrecipes

  • 3/4 cup milk
  • 1 Tbsp. lemon juice
  • 1 Tbsp. vinegar
  • 2 egg
  • 2 Tbsp. butter, melted
  • 1/2 tsp. vanilla extract 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. poppy seeds
  • 1 tsp. lemon zest
  • cooking spray

1. Heat pancakes griddle and lightly spray with cooking spray. As more as need while you are cooking the pancakes.

2. Mix together milk, lemon juice and vinegar. Let sit for ten minutes to thicken.

3. Stir together remaining ingredients in separate bowl. After milk has finished it’s thinking add dry ingredients and mix until just combined. Scoop about 1/4 cup of batter and gently spread out a bit. Flip when bubbles start to form.

4. Eat and enjoy!

Tip- You don’t want to press down pancakes while they are cooking, this will make them dense. If the outside is cooking to much before the middle turn down the heat.

Broccoli and Cheddar Quiche

IMG_9698When I was growing up we were a strictly Miracle Whip family. We liked the extra zip, described just right in all the commercials that prompted you to buy this product. When I got married, my husband was not a fan. He insisted on Hellman’s and so being the new wife eager to please, I switched. At first I found it bland but eventually, my taste buds grew accustomed and I grew to prefer it. So I have not had Miracle Whip for years, and years. Seriously don’t even remember ever buying it. So when I found this quiche recipe in What’s Cooking Festive 2009 and noticed that one of the ingredients was my once beloved Miracle Whip I let nostalgia take over and bought a jar. The flavour was very distinct in the quiche, bringing back childhood mayo memories. If you don’t like Miracle you can easily substitute regular mayo.

  • 1 pie crust- Store bought or homemade
  • cooking spray
  • 1 cup sliced mushrooms
  • 1 cup chopped broccoli
  • 1 cup chopped onions
  • 6 eggs
  • 1/3 cup Miracle Whip
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese

1. Roll out pie crust and place in deep dish pie shell.

2. Spray large skillet with cooking spray. Add vegetables and cook until tender. Place in pie shell.

3. Whisk together eggs, Miracle Whip, and milk. Stir in cheese. Pour over vegetables.

4. Bake for 45 minutes at 400 degrees.

5. Let sit for 10 minutes before cutting to let eggs set.

6. Eat and enjoy!

Flourless Black Forest Chocolate Cake

IMG_9716The April of cakes is continuing in a very gluten-free way. The words gluten-free I will admit, make me think of dense flavorless cake. It is probably just an odd stereo-type I have and should make myself get over. Not being celiac or gluten-sensitive I am lucky to be able to enjoy baked goods of all varieties. I love flourless chocolate cake though. Lava cakes, are generally flourless, and one of my favourite desserts. I think it is the whipped egg whites that both allow this cake to have a wonderful texture without missing the flour. Yes, it is more dense than a regular cake, but when making “flourless” that can be expected. This cake should not be skipped, it was delicious!

Recipe slightly adapted from Let the Baking Begin!

  • Flourless Chocolate Cake
  • 8 large eggs, separated
  • 3/4 cup sugar, granulated
  • 450 grams chocolate chips (about 1 1/2 packages)
  • 1/2 cup (1 stick) butter, unsalted
  • 1 Tbsp instant espresso powder
  • Pinch of Salt
  • 1 teaspoon vanilla extract
  • 1 cup frozen cherries, thawed
  • 3 Tbsp Kirsch
  • Chantilly Cream
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 Tbsp vanilla extract
  • chocolate shavings

1. Beat egg whites in stand mixer until stiff peaks form.

2. Melt butter and chocolate together.

3. In mixing bowl, with hand mixer beat egg yolks for about 30 seconds. Gradually add sugar. Beat in 1/2 of chocolate mixture with espresso, salt and vanilla. Beat in remaining chocolate mixture. Fold in egg whites, 1/2 at a time, until there is no remaining egg white streaks.

4. Pour batter into a 9 inch springform pan that has been lined with either parchment paper, or wax paper, and sprayed with cooking spray. Bake for 40 minutes at 350 degrees. When you remove it from the oven run a knife along edge. Cool completely. When cool remove sides of pan, and flip onto a serving plate, remove wax paper.

5. Stir Kirsch into cherries, let sit while cake is baking. When cake has cooled pour liquid from cherries over cake.

6. Whip cream, gradually adding powdered sugar and vanilla until stiff peaks form. Spread over sides and top of cake, leaving about a cup for the top. Top with cherries, then remaining cream. Sprinkle with chocolate shavings. Slice.

7. Eat and enjoy!