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valentine’s day round up

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The best treats are the home made ones. Here are some ideas for the special people in your life for Valentine’s Day!

Chocolate Truffles
It’s crazy how easy these are to make!

Marshmallow Pops
These are super cute and perfect in getting the kids in the kitchen.

Oreo Pops
Another favourite treat on a stick! Oreos are a hit with everyone!

Almond Joy
Coconut, almonds and chocolate. Definitely a match made in heaven.

Homemade Ferrero Chocolate
Even better than the real thing, these can be a little dangerous!

Sugar Cookie Glaze
The perfect glaze to top your sugar cookies and take them to the next level.

Almond Crescent Cookies
Hard to believe that Q and I made these cookies the first time four years ago!

Pecan Roca
A crunchy treat with caramel, chocolate and pecans.

pecan roca for my love

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It’s become tradition that I make hubby a sweet treat for Valentine’s Day every year. I just think it’s a fun holiday, nothing to spend too much money on. Just some thought and effort and of course some love.

Hubby discovered his treat early so I guess I can share it with you just in time for Valentine’s Day. This year, I decided on Pecan Roca. I made them in mini muffin tins, thinking it was probably better for portion control (for me, not him)! This recipe made 24 chocolates.

The resulting chocolates were heavenly. They had the candy crunch but were topped with chocolate, so it appeals to both candy lovers as well as chocolate lovers. So good!

Pecan Roca


1 cup chopped pecans
1 cup brown sugar
1 cup butter
1 cup chocolate chips

Spray a mini muffin tin with oil and keep aside. In a pan, combine sugar and butter and let it cook over medium heat. Using a candy thermometer, cook the mixture until it get to about 280 degrees F. Remove from the heat and add 3/4 of the pecans, stirring until incorporated. Quickly spoon the mixture into the muffin tins. Top each candy with chocolate chips. After about a minute, take a spoon and smooth the melted chocolate. Sprinkle the remaining nuts on the chocolate. It’s hard but it’s best if you let these cool.

valentine marshmallow pops

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Here’s another fun and easy Valentine’s idea. It’s another treat on a stick, which seems to be popular with kids of all ages. This is so simple to do and a perfect way to get the little ones involved.

Using chocolate wafers for dipping, melt them in the microwave at 30 second intervals until nice and smooth. Meanwhile, poke a large marshmallow with a cookie stick. Dip each marshmallow into the chocolate and then dip in a plateful of sprinkles.

valentine oreo pops

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Here’s a fun little treat for Valentine’s Day – Oreo Pops! Food on a stick is always fun and these cookies are no exception. These are perfect for a class party or a Valentine’s favour.

These pops are super easy to make. Take a cookie stick or a straw and put it in the middle of the cookies. If you’re using a straw, you will have to flatten the end of it. Melt chocolate wafers for dipping. I melt them in the microwave at 30 second intervals until it’s nice smooth. Finish with sprinkles.

green curry mussels

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After seeing Kristy’s post last month about mussels and Julie’s picture on Instagram, I had a craving! Every time I would see mussels at the grocery store, I wanted to make them but never seemed to find the time. Seeing everyone’s posts gave me the push I needed.

Green curry and mussels seemed like a good combination. I also knew I wanted a bit of a broth to eat with either fries or bread.

As usual, Q was a great helper in the kitchen. He helped wash and debeard the mussels and was in charge of getting rid of mussels with open shells. Once the mussels were cooked, he went through the bowl and made sure all the shells had opened up. He loved the responsibility!

The mussels were fantastic! The green curry made its away into the shells and infused the meat with flavour and we had lots of bread to sop up the tasty broth. The mussels were quick to make and would be perfect for any dinner party.

Green Curry Mussels 

1 can coconut milk
1 TB green curry paste
1 shallot, chopped
1/2 stalk lemongrass, chopped
1/4 tsp sugar
2 pounds mussels, cleaned and debearded
oil
cilantro
lime

In a large pot, heat a small amount of oil. Add the shallots and lemongrass and cook for a minute. Add the coconut milk and curry paste and let it come to a boil. Add the mussels and cover the lid, allowing the mussels to steam for 3 minutes. Once all the shells have opened up, the mussels are ready to enjoy. Add the juice of one lime and sprinkle with cilantro.

super bowl eats

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It’s Super Bowl weekend! As much as it is about the game, it is also about the food. Here are some ideas for you to enjoy while watching the big game.

Sticky Wings
Wings are the ultimate party food. These sticky wings are sure to please!

Hot Spinach & Artichoke Dip
Every party needs something cheesy. This is perfect with veggies or chips.

Beef Ribs with Blueberry BBQ Sauce
These sweet and savoury ribs are tender and tasty.

Salsa
Every party needs salsa! This one is easy to make and makes enough to feed the gang.

Beef Bacon Boursin-Filled Prawns
This little morsels will impress your guests. They are delicious!

The Ultimate Grilled Cheese
A favourite for kids of all ages. Created by Q, this is ooey gooey delicious.

sticky chicken wings

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I love chicken wings! I am always on the quest to find the best recipe to make at home without doing any frying. Mostly it’s just tossing together things that I have in the fridge. I always try to use balance out the flavours, using something sweet, salty, and a touch of heat.
This combination was a winner! Perfect for watching the game, or a get together with friends.

Sticky Chicken Wings 

3 TB ketchup
3 TB soya sauce
3 TB balsamic vinegar
1 TB honey
2 cloves garlic
1 tsp sesame oil
1 tsp sriracha
1 lb wings
sesame seeds 

Mix together the first seven ingredients. Once combined, toss in the wings and then place on a foil lined tray. Bake at 375 degrees for 50 to 60 minutes. Sprinkle with sesame seeds.

canada beef culinary series in mexico

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While in Mexico staying at the Generations Resort by Karisma, we were able to enjoy the Canada Beef Culinary Series. For the past year, each month had a whole week dedicated to Canadian Beef. The program highlighted a different chef from Canada coming up with some great beef creations. The dishes were then paired with a wine by an expert from Jackson Family Wines. This was such a successful collaboration that the Culinary Series is back for 2015!

While we were there in December, we were treated to food by Chef Roger Sleiman from Kelowna. while wine pairings were done by Ben Fine from Jackson Family Wine.

I enjoyed the cooking class one night while hubby and I both attended the gala dinner.  Take a look at some of the delicious dishes that we enjoyed!

Lime Marinated Canadian Inside Skirt
Watermelon, Feta, Mint, Pepitas
Spice Rubbed Canadian Top Sirloin
Cabbage and Radish Slaw, Avocado
Canadian New York Strip Steak
Corn Puree, Chimichurri

Canadian Beef Carpaccio
Arugula, Fried Capers, Parmesan, Mustard Aioli
Marinated Canadian Tri Tip
Grilled Ratatouille, Pesto
Coffee & Ancho Braised Canadian Short Rib
Mushroom Arancini
Canadian Beef Tenderloin
Anna Potato, Braised Cambray Onion
Dark Chocolate Cremeux Tart
Cream, Caramel

thai chicken larb

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Around here, we love our thai food! I had been to Thailand once before, when I was in junior high. I’m determined to go back and learn the secrets to their delicious food. The curries, the rice, the salads – it’s just too good!

Larb seemed like something easy to prepare and it was! I had looked at many different recipes and they were all so different. I took components of what I liked, and what I had in the house, and made this version. I left out the chilis, opting to use Sriracha on top, so that everyone in the house could enjoy it. Although, truth be told, I’m pretty sure Q can handle things spicier than me.

With lemongrass, mint and lime, this dish was screaming with flavour. Even 9 month old Z enjoyed it! Although I was hoping for leftovers, there were none in sight! This will definitely be making the rounds again next week.

Thai Chicken Larb

1 lb ground chicken
1/2 TB minced garlic
1/2 TB fish sauce 

Handful of mint
Handful of cilantro
1 2″ piece of lemongrass, chopped
1 green onion, chopped
1 shallot, chopped 

1 lime, juiced
1 TB brown sugar
2 TB fish sauce 

lettuce
Sriracha sauce 

Brown the chicken with the garlic and fish sauce. Once cooked, add the mint, cilantro, lemongrass, green onion and shallot.  In a bowl, combine the lime, brown sugar and fish sauce. Once the herbs and vegetables are mixed with the chicken, add the lime mixture. Scoop into lettuce cups and top with sriracha.