Monday, January 24, 2011

Linda Duguay's Chicken Casserole

Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds.

1 can Mushroom Soup
1 can Cream of Chicken Soup
1lb boneless skinless chicken (cooked & cubed)
Seasoning of Oregano & Italian Seasoning
1/2-1 pepper diced
1 onion diced
1 cup frozen peas (rinsed)
1 cup celery chopped
1 can milk
Chinese Noodles

Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces.

Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients.

Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

BBQ Pork Chops with Cheese & Broccoli Rice

BBQ Pork Chops
6-Pork Chops
1-8oz can Tomato Sauce
1/2 cup Ketchup
1 tsp Worcestershire Sauce
1 tbsp BBQ Sauce
1/2 tsp onion salt
Dash of salt and pepper

Season chops with salt and pepper and brown in skillet. Combine other five ingredients and pour over chops. Simmer till tender. Approx. 1hr

The Cheese and Broccoli Rice came from the 7min package. Simply follow the directions. (Couldn't find the

Friday, January 21, 2011

lemon merigue pie from a box

I am posting this recipe strictly for my mother's benefit!

It was always a laugh on holidays, when the lemon meringue pie was taken out for dessert. Everyone always wanted to know who made it. If it was my mother or Grandmother (quite often), it would be lemon meringue soup!

Although my Grandmother could make those pretty golden beads of sugar appear on her meringue that I find impossible to recreate.

So here is my no-fail recipe, which ALWAYS has worked for me, and is ON the box.

Bake one pie shell. Homemade, pillsbury, frozen or cookie crumb.

In a large bowl, 2 egg yolks and 1/3 cup cold water. WHISK it lightly, then add i box of Dr. Oetker lemon pie filling (Shirriff) and 2 cups of boiling water. Beat well and place bowl in microwave. Cook for 2 minutes. Remove whisk well again and place back into microwave for 2 minutes. Repeat this procedure (usually 2-4 times) or until it is thick. Add 2 tbsp of butter (or margarine). ****This used to be to enhance the colour (margarine used to be brighter yellow) now it is for creaminess.

Set on counter to cool.

In a cool bowl (not warm not frozen) beat the 2 egg whites until stiff. Whip in 1/4 cup sugar and continue beating until peaks form.

Pour lemon filling into shell. Spoon meringue on top in small piles. Cut meringue with butter knife and spread over outside edge of pie.

Bake in oven until top is golden. AND hopefully those lovely little golden beads appear on top. None for me today though...:(


"Bon Appetit!"

PB chocolate cookies

Leftover uses!

I am using up some pb/marshmallow/chocolate squares I make every year, but this works just as well with Reese PB cups.

Cookie dough: (Blue Ribbon Chocolate Vhip Cookies ~ Mrs fields Cookie Book ~ pg 10)

In a large bowl with an electric mixer blend 1 cup brown sugar and 1/2 1/2 cup white sugar with 1 cup room temperature margarine/butter at medium speed. Add 2 eggs and 2tsp vanilla JUST until blended. Do not overmix.

Add 2 1/2 cups flour, 1/2 tsp baking soda 1nd 1/4 tsp salt on low speed.

In microwave in a bowl warm up your pb/chocolate (depending on you microwave) for 35 seconds. Not to melting, just until soft. ***You can include some stale mini marshmallows at this time too! Just add to the chocolate when you start. They added a lovely texture.

Quickly dump into cookie dough, and mix at low. I needed to use a wooden spoon as mine got pretty thick (I used a lot of chocolate and marshmallow!).

Using a cookie scoop, place 15 balls onto a non stick cookie sheet. Mine did not spread too much.

Bake at 350 for 15-20 minutes. My oven was closer to 10-15. Take these out when you look at them and think, "oh, a couple more minutes" because they burn very quickly.

There is not an overpowering PB taste, but I liked them....drizzling them with melted chocolate would be a lovely finishing touch!

"Bon Appetit!"

Thursday, January 20, 2011

grilled cheese burgers

I seen this on tv last night!

As you would normally do, prepare 4 slices of bread (4 per burger) to make 2 grilled cheese sandwiches!

Over the cheese on one sandwich lay sliced cooked bacon or sprinkle crumbled cooked bacon and close. Set aside.

Over the cheese on the other sandwich, add jalapenos or onions, or leave plain. Close and set aside.

Cook your hamburgers as you would normally. When they are 1/2 cooked, make your grilled cheese sandwiches.

Use the sandwiches instead of buns!

Top with traditional toppings.

***We found lettuce a little too hard to handle, and we all removed it, as it made the burgers slide too much.

"Bon Appetit!"

Wednesday, January 19, 2011

Lemon Mousse with Cranberry Sauce

6 servings
Preparation 30 minutes / Standing 8 hours
260 calories per serving

vegetable oil spray, to grease the pan or the ramekins
2 eggs, size large
1/4 cup lemon juice, freshly squeezed
1/2 cup sugar
1 pinch salt
3/4 cup whipping cream 35%
Cranberry Sauce (recipe below)

Prepare the lemon mousse:
Lightly oil the bottom and sides of a large spring form pan or of individual ramekins.
Separate the egg whites from the yolks and put them in 2 separate bowls.  Combine the egg yolks with the lemon juice and about 1/4 of the sugar.  Set aside.
In the other bowl, beat the egg whites using an electric mixer until foamy, then add the salt and continue to beat until soft peaks form.  Gradually add the remaining sugar, beating until the egg whites are glossy and stand in stiff peaks, about 7-8 minutes.  Set aside.
Pour the cream in a third bowl, then using the electric mixer, whip the cream until stiff peaks form.  Gently fold the whipped cream and egg whites into the yolk mixture using a spatula.
Carefully spoon the mixture into the pan or distribute it into the ramekins.  Cover with foil and freeze at least 8 hours if using the pan, or 2-3 hours for the ramekins.

Unmould and garnish with the cranberry sauce.
Just before serving, remove the frozen mousse from the springform pan and place it on a serving plate.  If you are using ramekins, turn them upside-down onto individual serving plates.  To make ramekin unmoulding easier, pour about 2 cm of hot water in a large bowl, then immerse the bottom of the ramekins in the water for about 1 minute.
Spoon the sauce over the individual servings then serve.

Cranberry Sauce

8 servings (2 cups)
Preparation 5 minutes / Cooking 5 minutes / Standing 1 hour

2 cups cranberries, fresh or frozen
1/2 cup water
1/2 cup sugar
2 tsp cornstarch

In a saucepan, stir together the cranberries, water, and sugar.  Bring to a boil, with constant stirring.  When the sugar is fully dissolved, add the cornstarch through a sieve, in order to avoid lumps.  Reduce the heat to low and continue to cook 6-7 minutes until the berries burst.  Chill 1 hour in the refrigerator before serving.

The sauce keeps 7 days in the refrigerator or up to 3 months in the freezer.


Curried Lentil and Spinach Soup

4 servings

Preparation 10 minutes / Cooking 45 minutes
220 calories per serving

1-1/4 cup green-brown lentils (dried)
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 stalk celery, finely chopped
1 clove garlic, minced or pressed
1/4 dried chili pepers, minced
1/2 tbsp gingerroot, minced
1 tbsp olive oil
3/4 tsp curry powder
1/2 tsp ground cumin
1 bay leaf
4-1/2 water
3 cups spinach, coarsely chopped
salt and pepper to taste
1/4 cup yogurt, plain, 2%

Rinse and drain the lentils, then set aside.
Prepare the vegetables. Finely chop the onions, carrots, and celery, mince or press the garlic. Mince the chili pepper and ginger. Set aside.
Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, and garlic, then saute 8-10 minutes until they are golden-coloured with occasional stirring. Stir in the curry powder, chili pepper, ginger, cumin and bay leaf. Cook 1 minute with stirring, then pour in the water and lentils. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are tender, about 30 minutes. Add more water to thin the soup, if desired.
Add the spinach to the soup and simmer until it is wilted, about 5 minutes. Season with salt and pepper to taste. Remove the bay leaf.
Ladle the soup into bowls. Top each serving with a spoonful of yogurt and serve.

This soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.




2 servings
Soaking 8 hours / Preparation 15 minutes / Cooking 45 minutes
410 calories per serving

1/4 cup chickpeas / Garbanzo beans (dried)
1/2 clove garlic
5 tsp Tahini paste
1 tbsp lemon juice
2 tbsp olive oil
salt and pepper to taste
1 tsp extra virgin olive oil
1 tsp pine nuts
1/8 tsp paprika
1 pita bread
1 stalk celery
1 carrot
2 radishes
1/2 cucumber

The chickpeas must be soaked in water overnight. 
Cook the chickpeas about 45 minutes.  Drain the chickpeas and reserve some of the cooking water to dilute the hummus.
In a food processor, puree the chickpeas with the garlic, tahini, lemon juice and 2 tbsp olive oil until the hummus is smooth.  Add salt and pepper to taste.  Add a few tbsp of the cooking water, if necessary, to thin the hummus to the desired consistency.
Transfer to a bowl.  Drizzle with olive oil, sprinkle with pine nuts and a pinch of paprika. 
Serve with pita bread and vegetables.

Keep up to 3 days, covered, in the refrigerator, 3 months in the freezer.


DELICIOUS!!!!!!!  Much better than store-bought hummus . . . lighter, smoother texture.  I ate far too much hummus today . . . LOL

Sunday, January 16, 2011

Pasta in a Bolognese Meat Sauce

2 servings
Preparation 5 min / Cooking 15 min
450 calories per serving

160 g tortiglioni or pene
2/3 cup Bolognese Meat Sauce (recipe below)
2 tbsp pasta cooking water
2 tbsp Parmesan cheese
salt and pepper to taste

Cook the pasta according to package directions.  While the pasta is cooking , heat the meat sauce (which has bee prepared in advance) in a saucepan over low heat.  Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.  Put the drained tortiglioni back in to the pasta cooking pot, add the sauce and mix well.  Sprinkle with Parmesan cheese and serve in warmed dishes.

Bolognese Meat Sauce

Makes 750 ml (3 cups)
Preparation 30 min / Cooking 1 hour

1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, finely chopped
1/2 stalk celery, finely chopped
1 slice bacon, finely chopped
1/2 tbsp butter, unsalted
1 tbsp olive oil
360 g ground beef, lean or medium-lean
1/3 cup milk, 2%
1/3 cup white wine (I used red wine)
1 cup canned tomatoes (diced or chopped)
2 tsp tomato paste
1 tsp dried oregano
salt and pepper to taste.

Finely chop the onion, carrot, garlic, celery and bacon.  Heat the oil and butter in a saucepan over medium heat.  Add the vegetables and bacon, then cook until softened, 5-6 minutes, whit some stirring.  Add the meat, then salt and pepper to taste.  Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 minutes.
Raise the heat to high, then add the milk.  Cook, stirring frequently, until the liquid has evaporated, about 3 minutes.  Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 minutes.
Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 hour.  Stir occasionally and add some water as needed to prevent the sauce from becoming too dry.  Season with additional salt and pepper to taste.  It is important to simmer all the ingredients until the sauce is think and the beef very tender.
The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

Delicious, that all I am going to say . . .

Lettuce, Fig and Clementine Salad

This recipe, from is my new most favourite salad in the world.

2 servings
Preparation 10 minutes
200 calories per serving

1/2 Boston lettuce, or curly leaf
2 cups baby spinach
2 tbsp extra virgin olive oil
3 Clementines
1 tbsp lemon juice, freshly squeezed
salt and pepper to taste
1/3 cup walnuts
2 dried figs, cut into small pieces

Rinse and spin-dry the lettuce and spinach, then put them in a salad bowl.  Squeeze the juice from one clementine into a small bowl.  Peel the remaining clementines, separate into segments, then add them to the salad bowl.  Add the extra virgin olive oil to the clementine juice, pour in the lemon juice, then season with salt and pepper.  Whisk well using a fork until the dressing is emulsified.  Pour over the salad.  Add the walnuts and chopped figs.  Toss well.  Serve.

Saturday, January 15, 2011

Sugared Oranges

2 servings

Preparation 5 min / Standing 10 min
70 calories per serving

2 oranges
2 tsp lemon juice, freshly squeezed
1 tsp sugar

Cut the oranges into bite-size pieces. Put in a bowl, sprinkle with lemon juice and sugar. Let rest a few minutes. Toss well and portion out into individual cups.

I love this dessert. It is especially perfect after a meal with strong flavours like cheese and garlic. And it is healthy and simple to make.

This recipe is from

Farfalle with Tomatoes and Brie

2 servings
Preparation 10 min / Cooking 15 min
520 calories per serving

150 g farfalle (bow-tie), or other short pasta
80 g brie cheese, rind removed, cut into small pieces
2 tomatoes, Roma type, seeded and diced
1 clove garlic, minced
1-1/2 tbsp extra virgin olive oil
salt and pepper to taste

To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.

Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting so cheese will melt without cooking.

Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add salt and pepper to taste.

Pour the drained farfalle into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dish.

I really enoyed this dish. This would be perfect for a lunch served with a green salad.

This recipe is from

Fennel Salad

2 servings
Preparation 5 min
140 calories per serving

1 fennel, very thinly sliced (360 g)
2 tbsp Classic Vinaigrette (recipe below)
salt and pepper to taste

Remove the stalk and feathery leaves.  Thinly slice with a mandolin, then place in a serving bowl.  Pour the classic vinaigrette over the fennel, then add salt and pepper to taste.  Toss and serve immediately.

Classic Vinaigrette
3/4 cup extra virgin olive oil
3-1/2 tbsp. wine vinegar
1 tbsp Dijon mustard
Shake or mix well for 1 minute.
Will keep at room temperature for 1-2 months

Recipe is from

I thought I might like this salad because I have had cooked fennel before but . . . it was just okay . . . I doubt I will make it again.  I found that fennel has a flavour that is a little too "perfumy" for my liking.  If I was served this salad at someone else's home I wouldn't spit it into my napkin though . . .

Thursday, January 6, 2011

White Russian Cupcakes with Kahlua Icing

Read about these cupcakes over a year ago and finally got around to making and sharing. Thanks to those who were the guinea pigs:)


24 paper liners for cupcake pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup vegetable oil

3/4 cup whole milk

4 large eggs

1/4 cup vodka

1/4 cup plus 2 Tbsp. Kahlua, divided use

1 tsp. pure vanilla extract


1 cup heavy whipping cream

2 Tbsp. powdered sugar

1 Tbsp. Kahlua

2 Tbsp. semisweet chocolate shavings


Place rack in center of oven; heat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside.

In large mixing bowl, combine cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua and vanilla extract. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it 3/4 full to make between 22 and 24 cupcakes; remove empty liners, if any.

Bake cupcakes until they are golden and spring back when lightly pressed with finger, 17 to 20 minutes. Remove pans from oven and place them on wire racks to cool 5 minutes.

Brush tops of cupcakes with remaining 2 tablespoons Kahlua. Run dinner knife around outside of cupcake liners, lift cupcakes up from bottoms of pan using end of knife and pick them out of pan carefully with your fingertips. Place them on wire rack to cool 15 minutes before frosting.


Place large, clean mixing bowl and electric mixer beaters in freezer to chill for 1 minute.

Remove bowl and beaters from freezer. Pour cream into bowl; beat with electric mixer on high speed until cream has thickened, 1 1/2 minutes.

Stop machine and add sugar and Kahlua. Beat cream on high speed until stiff peaks form, 1-2 minutes more.

Place heaping tablespoon of whipped cream on each cupcake and swirl to spread it out with short metal spatula or spoon, taking care to cover tops completely. Garnish with chocolate shavings. Cupcakes are ready to serve.

Store cupcakes, in cake saver in refrigerator, for up to 4 days.

Makes 22-24 cupcakes (2 1/2 inches each)