Smokey Whole Wheat Mac n' Cheese

Buck and I have been trying to lean back onto the healthier side of life, but it's so hard because we love all the foods that are traditionally bad for our health. We decided to compromise and keep our favourite foods but make adjustments to them to make them a little bit healthier. 

This recipe helps to treat the Mac n' Cheese crave, but adds some colour and fibre to the mix. 

You will need:

• Half a box of whole wheat macaroni
• 1 tbsp margarine
• 1 cup of shredded Gouda cheese
• 1/3 cup of 2% milk
• 2 slices of smoked bacon, cooked and chopped
• 1 cup of sliced mushrooms
• 1 cup of broccoli florets
• As much spinach as you wish
• Fresh cracked black pepper, i prefer a lot

Here's what to do:

1. Cook pasta according to box instructions. When finished, set aside. 
2. While pasta is cooking, slice bacon into little strips and in a frying on medium heat. Let cook for 5 minutes. 
3. Add broccoli and mushrooms to fry with bacon. 
4. When broccoli becomes soft, turn down heat to low. 
5. By this time, pasta should be cooked (wait for it to be completely soft). Drain pasta in sink and toss pasta with margarine.
6. Add pasta, spinach, and milk to frying pan. Stir on medium for 3-4 minutes, or until milk thickens.
7. Add Gouda and black pepper, stir together until all cheese is melted and covering all pasta. 
8. Serve and enjoy!

Chicken Barley Soup

Growing up I was always told that the best time for soup was when I was sick, or cold, but now that I am older, I realize I need soup whenever I'm in need of some good ole' fashion comfort food. Tiring days, lazy Sundays, they're all good fits for soup, and more specifically - Chicken Barley Soup. It is simple, cheap, and so full of flavour you almost forget it's soup. 

You will need:

• 3 chicken breasts - cut in small cubes
• 1/2 cup pearl barley
• 1 thickly sliced large carrot 
• 2 stalks of thickly sliced celery
• 1 diced small onion
• 14 oz of diced tomatoes
• 5 cups of chicken broth
• 1/2 tbsp dried parsley
• 1 tbsp dried oregano
• 1/2 tbsp dried thyme
• salt and pepper to taste
• 1 tsp oil

Here's what to do

1. Heat your oil in a soup pot on medium heat
2. Add chicken breast and onion, fry until chicken is 3/4 way cooked
3. Add chicken broth along with celery, carrots, and barley. Raise heat until broth is at a boil for 15 minutes
4. Add dried herbs, salt & pepper, tomatoes, and boil for another 15 minutes.
5. Add broth if too flavourful, or dried oregano for a stronger taste.

Voila! Soup for dinner. Serve with sliced french bread or dinner rolls!

With love,

Donna & Buck

Perfect Broccoli Slaw

You will need:

• A full head of broccoli
• 1 large peeled carrot
• Half a red onion
• 1 cup of mayo
• 1 teaspoon of sugar
• 3/4 marble or cheddar cheese

How to make:

1. Wash and chop up the head of the broccoli
2. Grate carrot and cheese
3. Chop up red onion finely
4. Put all veggies in a large bowl and mix in mayo and salt. Refrigerate for 15 minutes. 
5. Serve as a side dish

With love, 

Donna & Buck

New Orleans Jambalaya

Jambalaya is my favourite Cajun food. It's simple to make and has a distinct taste you'll love and won't get enough of!

What you need:

• 1 cup of brown rice
• 4 cups of chicken broth
• 2 stalks of celery, chopped by 1/4"
• 1/2 chopped green pepper
• 2 stems of green onion
• 3/4 cup diced tomatoes
• 3 Italian sausages, or 2 andouille sausages (sliced)
• about 15 shell-less shrimps
• 1 1/2 tablespoons paprika
• 3/4 tablespoon cumin
• 1/2 tablespoon cayenne pepper
• 1 tablespoon butter

How to cook:

1. In a small pot or saucepan, cook rice in 2 1/2 cups of chicken broth. Add along a few tomatoes. When finished, set to side.
2. Melt butter in a stock pot on medium heat. Fry sausages in butter until brown, continually flip so they are cook on both ends. Add cayenne pepper, paprika, and cumin and fry for another 5 minutes. 
3. Add celery, onions, tomatoes, and peppers. Cook until tomatoes are melted into a sauce. 
4. Add rice, 1 cup of broth, and shrimps, cook until all the veggies are soft. If it gets too dry, add broth.
5. Serves 4. Eat and Enjoy! 

With Love, 

Donna & Buck

Quick and Easy Garlic Coconut Shrimp!

Tired from work or school? Forgot to defrost meat? No problem. Garlic Coconut Shrimp is the way to go! If your shrimp are still frozen, just place them in a bowl of hot tap water for about 10 minutes, and then follow the rest of the recipe. Serve this dish over white rice.

Here's what you need:

• 1 pound of peeled shrimp (about 25)
• 1 regular can (400 ml) of coconut milk
• 6 medium garlic cloves
• 1 1/2 cups of water
• 1 teaspoon salt
• 1 bottom piece of lemongrass, sliced into halves.
• 1 tablespoon olive oil
• 1 tablespoon of chili powder
• 1 teaspoon cayenne powder
• 1 teaspoon of onion powder

Here's how to make it:

1. Pulse water, garlic, and salt in the blender a few times. ensure the garlic is in little chunks and not pureed. 
2. Pour over shrimp and leave to marinate for 10 minutes.
3. Heat olive oil in a pan on medium high heat.
4. Strain the water from the shrimp leaving the garlic in. Add to pan along with lemongrass and fry for about 4 minutes.
5. Pour half the can of coconut milk, cayenne pepper, chili powder, and onion powder to shrimp. Cook for another 10 minutes on medium heat gradually adding little bits of coconut milk to keep the amount.
6. Serve over rice and enjoy! 

With love, 

Donna & Buck

Chicken With Garlic And Tomatoes

Chicken with tomatoes and garlic is perfect dinner for a mid week day. It's simple, delicious, and can be served alone, over pasta, or rice. 

You will need:

• 8 chicken thighs
• 8 cloves of garlic, lightly crushed
• 1 can (28 oz) diced tomatoes
• 1 can (14oz) whole tomatoes
• salt and pepper grinder
• 3 tablespoons butter
• fresh herbs - parsley, rosemary, oregano
• 3 tablespoons of red wine, white wine, or red wine vinegar
• Squeeze of lemon juice

Here's how to cook it

1. Preheat oven to 400 degrees
2. In a dutch pot, or a oven safe frying pan melt 2 tbsp butter on stove to a medium high heat
3. Sprinkle salt and pepper over chicken and cook in butter for about 5 minute, continuously flipping
4. Take out chicken and put to side. 
5. Add other tbsp of butter with wine, and cook for another 2 minutes. 
6. Add tomatoes, herbs, lemon juice, garlic, and chicken into pot. Let cook for 15 minutes.  
7. Place pot, with lid, in the oven for an additional 40 minutes
8. While this is cooking, you can make your pasta, rice, or side dish
9. Serve and enjoy!

With Love, 

Donna & Buck

Rainbow Cheesecake

Need a colourful and tasty way to impress your friends coming over on the weekend? No problem. Woo them with Rainbow Cheesecake. It's fairly simple, but mind you, takes up to 8 hours to make.

Here's what you need for the filling

• 4 packages of regular cream cheese - I prefer No Name
• 3/4 cup of sour cream
• 1 1/4 cup of sugar
• 2 teaspoons of vanilla extract
• 4 large eggs
• just under 1 cup of whipping or heavy cream
• food colouring (red, yellow, green, blue)
• A 9" pan, springform or silicone 

For the crust

• 2 cups of finely crushed graham crackers
• 1/4 cup of softened butter
• 2 tablespoons sugar
• 1 teaspoon cinnamon 

Now to make the crust

1. Preheat your oven to 350 degrees and grease your pan. 
2. In a mixing bowl, mix together crackers, sugar, cinnamon, until mixed completely. 
3. Pour butter in mix bit by bit, and using your hand, mix together
4. When you are able to grab the mix and it stays in shape, your crust is done. You probably won't need all the butter
5. Place crust in your pan and pat down until firm and smooth (I like to use a cup for round pans, and a box for square ones to help pat down crust)
6. Place in oven for no more than 10 minutes. After 10 minutes, remove and set to side.
7. Open your oven to cool down completely, then reset to 325 degrees. 

Finally the cake

1. With an electric mixer or a super strong hand, mix the cream cheese until smooth
2. Add sugar and mix until smooth again
3. Add vanilla, sour and whipping cream and again, mix until smooth. 
4. Add 1 egg, mix until smooth, and repeat for other 3 eggs. Whip whole mixture for another minute
5. Pour filling into 6 different bowls, evenly
6. Add food colouring (red - 25 drops, orange - 18 yellow, 6 red, yellow - add until yellow (same for green and blue), and purple 16 red, and 12 blue)
7. Starting with red, pour filling directly in the middle of the pan. Let sit for 30 seconds, and do the same to the other 5 colours
8. In a cookie sheet, fill half way with water and place your cheesecake in the middle. 
9. Place in the oven for 1 hour and 40 minutes. 
10. When done, take out cheesecake and place in fridge for 4 hours minimum. I prefer to leave it over night. (I also place it on a kitchen towel so it doesn't damage the fridge)
11. Finally, taste the rainbow, and enjoy :)

With Love, 

Donna & Buck