Mango, Brie Pita Pizzas

IMG_7668Vegetarian Thursdays now have a twist. Our girls dance has moved to Thursday nights this year, which pretty much means the most busy day you can believe, that’s right, two Aikido classes, three piano lessons, and three dance classes, all split between three incredibly awesome kids (and a tired mom). So now the meals need to be incredibly quick. Something easy to put together, I will definitely be keeping my eyes open for some good vegetarian slow cooker recipes. These pizzas from She Wears Many Hats fit the bill perfectly. I used whole wheat pitas instead of tortillas, added some parm.  but besides that the recipe is the same. And it is yummy, so yummy! Is it just me, or is brie the most delicious cheese of all?

Per Person you will need:

  • Whole wheat Pita
  • 2 Tbsp. pizza sauce
  • Sliced Mango
  • Sliced Red Onion
  • Brie Cheese
  • Black Pepper
  • parmesan cheese

1. Place pita on baking sheet. Top with pizza sauce, then slices of mango, onion and brie. Sprinkle with black pepper and Parmesan.

2. Bake for 10 minutes at 400 degrees.

3. Eat and enjoy!

Chicken Meatball Stroganoff

IMG_7598I used to think that anything with Stroganoff had mushrooms in it. The two were linked in my mind like peanut butter and jelly. However, I have come along quite a few recipes that in fact have nary a mushroom. As one of our munchkins does not like mushrooms, this saves me the time of scouring her plate, picking them out, and hoping that I don’t miss one. In fact, now I believe the defining ingredient to a stroganoff is sour cream. Well, stroganoffs have always been good in my books, so mushrooms are no, I make them. Then I proceed to eat them and enjoy every bite. This one has the bonus of all being cooked in one dish. Yummy dinner, less dishes. Sign me up!

Recipe adapted from Pillsbury Casseroles and One-Dish Meals October 1992 Magazine

  • 1 lb. ground chicken
  • 1/4 cup dry bread crumbs
  • 1 tsp. dried parsley flakes
  • 1/4 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. pepper
  • 1 egg, slightly beaten
  • 1 Tbsp. vegetable oil
  • 2 cups chicken broth
  • 1/4 tsp. salt
  • 1/8 tsp. nutmeg
  • 1/8 tsp. pepper
  • 2 1/2 cups egg noodles, uncooked
  • 1 1/2 cups frozen peas
  • 1/2 cup sour cream

1. Mix together first 7 ingredients and shape into meatballs. You should get about 12. Heat oil in large skillet and cook over medium heat until meatballs are browned on all sides. Drain off grease.

2. Add broth and spices. Bring to a boil. Add noodles and peas. Reduce to a simmer and cook, covered, for 10 minutes. Until noodles are tender. Stir at the 5 minute mark. Remove from heat and stir in sour cream.

3. Eat and enjoy!

Butter-Garlic Rosemary Pasta

IMG_7576Here in Canada, we like sauce. Usually you will find pasta smothered with sauce, but this recipe, this recipe is all about the noodles. Yes, the noodles have quite a nice flavor as well. Sometimes, you come across a perfect recipe, so easy to make, yet so delicious. The kids and I had this one when hubby was at work, so he missed out on the goodness, however the kids all loved this and went back for seconds. This will now be a regular dish served up at our house, it is just too good not to have again…..and again…….and again.

Recipe from ivillage

  • 500 grams pasta, I used linguine
  • 1 Tbsp. kosher salt
  • 6 Tbsp. butter, divided
  • 1/2 cup chopped onion
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 2 Tbsp. fresh rosemary, chopped
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste

1. Start large pot of water to boil, with 1 Tbsp. kosher salt. Cook linguine until al dente, drain.

2. While pasta is cooking melt 4 Tbsp. of the butter in large skillet. Cook onions over low heat until tender, about 10 minutes. Add garlic, cook 2 more minutes. Add chicken broth and rosemary. Bring to a boil. Reduce to medium heat and cook for about 6-8 minutes. Add cooked pasta to sauce and toss with parmesan and remaining 2 Tbsp. butter. Add salt and pepper to your taste.

3. Eat and enjoy!

Pecan Pie Brownies

IMG_7517Secret Recipe Club is back. Due to some technical difficulties, it can now be found here This of course, was a big, big hassle for our fearless leader Sarah, so we are all very thankful she put in loads of hard work to keep us up and running. I love my club. It is one of the highlights of every month. Not only making and eating the recipe, which of course, is wonderful. I also love opening my e-mail to find my new assignment. This month I got a great one. Cinnamon Freud. So after eyeballing many an option I found the winner Pecan Pie Brownies. Pecan Pie, one of my favorite desserts. Brownies, one of my favorite desserts. To combine them is just genius!

  • For the Brownies:
    1/3 cup canola oil
    4 tablespoons butter, melted
    4 tablespoons cocoa powder
    2 eggs, room temperature
    3/4 cup granulated sugar
    3/4 cup all purpose flour
    1/2 teaspoon vanilla extract
    1/2 teaspoon salt
    1/3 cup chocolate chips
  • For the Pecan Pie Topping:
    1 cup light brown sugar
    1 cup brown Karo syrup
    4 eggs, room temperature
    2 tablespoons vanilla extract
    1/2 cup butter, melted
    2 tablespoons rum
    4 cups pecan halves
    1/2 cup chocolate chips

1. Line a 13 x 9   inch baking pan with foil. Grease the foil.

2. Beat together the oil, butter, and cocoa powder. Add eggs, one at a time. Beat in sugar, flour, salt and vanilla. Stir in chocolate chips. Spread in bottom of pan. You may think it’s not enough, fear not it is! Bake for 10 minutes at 350 degrees.

3. Beat together in brown sugar and corn syrup. Beat in eggs one at a time. Add vanilla and butter. Then stir in rum, pecans and chocolate chips. Pour over partially baked brownie. Return to oven for 35 minutes. Cool for 10 minutes, then place in fridge.

4.  Remove foil and place on cutting board. Cut into squares when fully chilled.

5. Eat and enjoy!