Fettuccine Alfredo

Ok, I know this isn't the greatest food for the calorie counters out there, but it one of the greatest foods!!! I tried all kinds of low fat- la de da recipes but for taste I always came back to this one, so now it is the official recipe, and I won't try to fix it anymore if it ain't broke. So try it out and let me know what you think!

Fettuccine noodles

1/4 cup margarine or butter

1 cup whipping cream

3/4 cup Parmesan cheese ( don't try the Kraft kind in the green container.. that stuff doesn't melt?? )

1/2 teaspoon salt

dash pepper

2 teaspoons basil ( or parsley, choose your fave )


Cook noodles as directed on package ( this is also great over tortellini or cheese ravioli! )
Heat margarine and whipping cream over low heat until margarine is melted
Stir in cheese, salt and pepper and basil
pour sauce over hot noodles, stirring until noodles are well coated
sprinkle a bit of basil on top

and as they say in Italy, mange' :-)

It's All About The Cheese French Onion Soup

Do you like mozzarella cheese so much you would build a monument to it if you could? No? Okay, maybe it's just me then. Here is my Tribute to Mozzarella cheese.






1 White Onion

1L of Beef stock.

A 1/2 pound (or more) of grated mozza cheese


1) Take a small, medium or large onion (depending on how much you like onions) and dice it.

2) In a frying pan, put a tablespoon of butter and begin to saute the onions on medium heat.

3) Take some beef stock (I use campbells) and add 500ml of water to 500ml of beef stock and beat on medium heat.

4) Stir and toss the onions repeatedly and make sure they don't burn. Sautee the onions until they are nearly translucent.

5) Add the onions to the beef stock and let simmer for about 10 minutes.

6) Add a pinch or two of cheese to your french onion soup bowls. Then add the onion soup to the bowls.

7) Put a slice of bread on top of the soup. Then add the cheese. Lots of cheese.

8) Bake in the oven at 350 for about 10 -12 minutes.

Enjoy your monument to mozzarella cheese!

Crunchy Vegetable Wraps

When Maddie was little she used to call Vegetables, VENGtables. Who knew that she would turn out to BE a VENGetarian!! She found a few recipes that are really good! So this is the Vegan part of the Blog... for Maddie :-)

1/4 cup cream cheese

4 10 inch tortillas

1 cup shredded spinach

1/4 cup alfalfa sprouts

1/2 cup shredded red cabbage

1/2 cup sliced avocado

1/4 cup chopped tomatoes

1/2 cup diced cucumbers

2 tablespoons diced red onion

salt and pepper to taste

Mix everything together in a big bowl

Spread 1 tablespoon of the cream cheese on each tortilla. Spread ingredients over tortilla and roll up.

Great on the side instead of salad, or as Nana Weber did, she cut the wrap into bite size slices and served as an appetizer!

Cheese Dip

My friend from Winnipeg came to visit in May, and she made a dip that was awesome. Easy and yummy, my favorite thing! Thank you Katieface :-)




2 garlic cloves chopped

1 block cream cheese

250 g feta ( broken into small pieces )

3/4 cup plain yogurt

2 tablespoons parsley

dash of salt

sprinkle of pepper

1/8 teaspoon cayenne

Mix together as creamy as you can get it.
Let sit at least 4 hours, for the flavors to blend. Dip away...
Recipe from Katie Rydzkowski AKA: Katieface

Pita Chips

These tasty morsels go hand in hand ( Hand to mouth ) with the Cheese dip from Katieface. We made 2 different kinds but you can be as creative as you want!

Take as many pitas as you can get!! These are eaten fast!

Preheat oven to 350

Brush pitas with any dressing. ( one side ) We used Italian for one stack, and garlic butter for the other.

Cut into wedges, and place on a tray and pop them into the oven for about 9 minutes or until crispy.

Now I dare you not to eat any til you serve them!

Recipe from Katie Rydzkowski AKA: Katieface

Pork Roast

One of my favorite dishes that my mom made was her pork roast. She would make it in a cast iron pan in the BBQ, with veggies all around it.... it was soooo good. I am NOT a BBQ'r... kinda frightened of the thing to tell you the truth.... but Dean is a BBQ master so... I dug out my mom's recipe and we tried it. It was gooood!


Weigh your pork roast and calculate 45 minutes per pound. The method is the same for BBQ and oven so you have your pick as to how you wanna cook it.

Preheat to 325 F
Score the top of the roast and brush with butter
Sprinkle, salt, pepper and paprika on top.

Place roast in Oven (bbq)

Boil potatoes, onions and carrots 15 minutes
During the LAST 45 minutes of time left to cook the roast place the potatoes around the roast.
10 minutes later add the carrots and onions and turn the potatoes.

Take the roast out and let it sit for 10 minutes after it's cooked.
Turn the heat up to 425 F, add some butter to the veggies, stir them around and cook the 10 minutes that the roast is sitting.
Voila!
Recipe from Linda Beaton ( My Mommy )

Extremely Easy Beer Chicken

This is a really easy way to cook a chicken on the BBQ.

All you need is a beer chicken stand and a "tall boy" can of beer. I bought the beer chicken stand from Home Depot for $8.00

Here is all you need:

1 whole frying chicken

Seasoning salt.

1 "tall boy" can of your favourite beer.

Pre-heat your bbq for indirect medium heat. This works out to about 350 degrees or so.

Season the chicken to taste all over with the seasoning salt or you can do it after you place the chicken on the stand. The choice is yours.

Open the can of beer and drain about 1/4 out of the beer. I usually put this extra beer in the bottom of the beer chicken stand. Punch a couple more extra holes near the top of the can of beer.

Place the chicken on the stand and place the chicken in the center of he bbq. If you can, only leave the front and back burners on and leave the middle one off.

Cook for about 1-1/4 to 1-1/2 hours.


I got to enjoy a beer or two as the chicken was cooking.

Here is the the result after about 90 mins on the bbq.
It was cooked to juicy perfection.

Gordon Ramsay's Scrambled Eggs

One of my favourite breakfast foods is eggs. I love them. Especially scrambled eggs. However, scrambled eggs are always a bit of a challenge because they can can come out dry, overcooked or lacking in flavour. Enter Gordon Ramsay. His secret "on again, off again" method (click on the video below) of cooking scrambled eggs give you beautiful creamy, perfect scrambled eggs every single time. Try it yourself!

3 Eggs

Nob of Butter

Half Table Spoon of Crème fraîche

Little bit of Salt & Pepper

Chopped Chives

Fat cap mushrooms

Salt & Pepper

Vine tomatoes

Sour Dough Bread (thick cut)

Drizzle Olive Oil


The above is the deleuxe edition of the eggs, really easy but I also do a basic version. I just cook the eggs without the creme fraiche and they are just as good. I usually put them on the burner for 30-45 seconds and then off the burner for the same amount of time. It really works. Creamy perfect, non runny, scrambled eggs every time.