Urban Suburban Mommy

Category Archives: Domestic Goodness

Apple Cheddar Chicken Muffins

Posted on by Posted in Delicious Dishes .

You need to read 10 Questions With Voula Halliday to really understand how much this recipe will help with healthy school lunches, but these savoury and oh-so-yummy muffins will become a favourite. Soooo good!

What you need:

– 2 cups unbleached all-purpose flour
– 2 1⁄2 tsp baking powder
– 1 tsp dried thyme
– 1 tsp salt
– 1⁄2 tsp ground black pepper
– 1 1⁄2–2 cups finely chopped cooked 
chicken
– 1 cup shredded 
cheddar cheese
– 2 green onions, 
thinly sliced
– 1 cup peeled and finely 
diced green apple
– 1 cup finely chopped baby spinach
– 2 large eggs
– 1 cup milk or unsweetened non-dairy milk
– 1⁄4 cup extra virgin olive oil

What you do:

1 Heat oven to 350°F (180°C). Spray or coat a 12-cup muffin pan with oil.

2 In a large bowl, whisk together flour, baking powder, thyme, salt, and pepper. Using a wooden spoon, stir in chicken, 3/4 cup cheddar, green onions, apple, and spinach.

3 In a small bowl, whisk together eggs, milk, and oil. Add to flour mixture and stir until evenly combined.

4 Divide batter evenly between the prepared muffin cups. Sprinkle each muffin with remaining cheese. Bake until golden and a cake tester inserted in the centre of a muffin comes out clean, 25 to
35 minutes. Transfer the pan to a wire rack and
let cool for 5 minutes. Serve warm or at room temperature.

MAKES 12 MUFFINS

You can swap out the chicken for ham or smoked salmon, or you can omit the chicken and make these vegetarian muffins instead.

Just one of the amazing recipes from Voula Halliday’s must-have cook-book EAT AT HOME contains over 150 recipes that show how easy it is to cook fresh, healthy, tasty meals every day of the week, including how to buy only what you will use, use everything you have on hand, swap ingredients without sweating it, and transform extras into Loveable Leftovers so you waste nothing.

About Voula:

Voula Halliday is a chef, writer, and artist with diverse and extensive experience in the food industry. A proud graduate of Le Cordon Bleu, she has presented her work on morning television and radio shows, and was one of the chef experts on CBC Television’s award-winning daytime show Steven and Chris. Most recently, she appeared on CTV’s Your Morning to whip up her yummy Apple Cheddar Chicken Muffins and Bacon and Cheddar Quinoa Fritters. You can view the segment here:

Voula’s first appearance on Steven and Chris came about after she was discovered by one of the producers who was volunteering at a Public School where Voula served as the executive chef and program coordinator. She brought Voula onto the show after being taken by her warm personality and the way in which she transformed the usually mundane and unhealthy school lunches into fresh, nutritious and delicious meals for the students and faculty. Voula’s work has appeared in print and digital formats in a variety of publications, including Chatelaine, National Post, Reader’s Digest, and Bon Appétit.

 

 

Roasted Acorn Squash

Posted on by Posted in Delicious Dishes .

As fall really starts to set in and hearty comfort foods start becoming very important, you may be hitting a rut with side dishes and veggie meals. There are so many fresh fall flavors, but it can be hard to find the perfect new recipe to bring into your repertoire. Between fussy kids and a crunch on time, you need the easy people pleasers. Chef Adrianne Calvo, owner of the highly acclaimed Chef Adrianne’s Vineyard Restaurant and Wine Bar shares a vibrant recipe for a fall favorite: Acorn Squash. It’s a fall staple in our home, but we needed a new spin (and we ran out of maple butter) so Chef saved the day with her recipe: Roasted Acorn Squash + Burrata Mozzarella + Garlic Brown Butter Pecans + Salsa Verde.

This recipe has quite a few ingredients, but it’s one of those “throw it together and let it cook” dishes that isn’t difficult at all. Enjoy!

What you need:

– 1 acorn squash, cut into 4 pieces, remove seeds
– 1 tablespoon canola oil
– 1 tablespoon brown sugar
– ¼ teaspoon kosher salt
– 1 cup burrata mozzarella
– ¼ cup butter, unsalted
– ½ cup pecans, chopped
– 1 tablespoon garlic, slivers
– 1 teaspoon soy sauce
– 1/8 teaspoon crushed red pepper flakes
– ¼ cup parsley
– ¼ cup green onion
– ¼ cup cilantro
– ¼ cup lemon juice
– ¼ cup extra virgin olive oil
– 1 teaspoon honey
– Pinch kosher salt
– Salsa verde

What you do:

Preheat the oven to 400°F.

Squash prep: Place the cut squash onto a baking sheet and drizzle with canola oil, sprinkle with brown sugar, and salt. Throw it in the oven to bake for 20 to 30 minutes – or until fork tender.

Topping: In a small sauté pan over medium heat, cook pecans in butter for 2 minutes. Add in the garlic and cook for another 2 minutes. Add the soy sauce and crushed red pepper flakes. Set aside.

In a blender,  add the parsley, green onion, cilantro, lemon juice, olive oil, honey, and salt. Blend until smooth. To plate, add a spoonful of burrata on top of the squash and drizzle with salsa verde. Then, top with the pecan garlic butter. Yum!

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor.

www.chefadriannes.com 

Chef Adrianne

 

Chef Adrianne Calvo

Pumpkin soup

Posted on by Posted in Delicious Dishes .

I’m just going to say it: I HATE pumpkin spice anything.

Hate it.

I don’t know what the attraction is. But I don’t hold it against you. I get it. From Canadian Thanksgiving to American Thanksgiving, pumpkin spice is bound to be an obsession for many of my favourite people.

Whether it’s pumpkin pie, pumpkin spice latte or pumpkin cheesecake, I just cringe while y’all indulge. I’ll even treat you to one at Starbucks – but just leave me to my decaf soy latte and we’ll all get along.

However I’ve got a lot of pumpkin decorations for Halloween that need to be used up and I’ve got my one pumpkin indulgence that I won’t give up. Pumpkin soup. I crave it on the same level and make it until my family begs me to stop. Honestly, you can use any squash to make this, but I do love pumpkin – plus I’m totally addicted to sea-salted roasted pumpkin seeds, so nothing goes to waste!

This soup is SO easy it’s ridiculous. It’s rich and hearty, and perfect as a starter or a meal. It’s the best warm-up on a cool day and makes me sad pumpkins aren’t available all year long.

What you need:

– 2 to 3 tablespoons of butter
– 1 apple, pealed and cored (Mac, Royal Gala or Empire – preferable something soft and sweet)
– 1 medium pumpkin, skinned, cleaned out and cubed/chunked
– 2 to 3 pinches sea salt
– pepper to taste
– 2 to 3 tablespoons brown sugar
– 1 heaping tbsp curry powder
– 1 bay leaf
– 4 cups water or broth (veggie or chicken)
– 1/2 cup heavy cream, optional

Garnish: Dollop of plain Greek yogurt or sour cream,
Serve with crusty bread or crispy crackers like Paris Toasts

What you do:

In a big soup pot, melt the butter. Toss in the pumpkin and let it sauté a bit. Add apples, pumpkin, salt, pepper, brown sugar, spices and stir together. Add water (or broth) enough to cover the whole mixture.

Simmer the mixture, stirring occasionally. When the pumpkin gets really soft, grab a stick blender (I love my Braun stick blender) and blend it all right in the pot. If you don’t have a stick blender you can use a hand blender, food process or or regular blender, but the beauty of this is that it can be done in one pot without getting other gadgets dirty – plus you need to be extra careful putting hot soup into a blender or food processor. (Yes, I’ve burned myself before.) You can always let the mixture cool and puree it before reheating for serving. But seriously, how do you live without a stick blender? I LOVE mine!

Anyways, get it all blended and let it simmer further. Adjust the seasoning to taste. I like it extra curried, so I add a bit more. I don’t usually add cream, simply because I don’t often have it on hand, but now’s the time to add it. It makes the whole thing extra rich and so yum!

To serve, pour in a bowl and serve with crusty bread or Paris Toast crackers for dipping plus a big scoop of sour cream or Greek yogurt in the middle. The hot/cold thing is sensational and it’s just such a burst of flavour.

See? Who needs a pumpkin spice latte when you’ve got soup!

The goobie

Posted on by Posted in Delicious Dishes .

The boys drive me nuts some mornings. One doesn’t eat eggs, the other doesn’t like butter. Heaven help us if my husband butters all of the toast. And you know those days where there’s only one bowl of cereal left but they both want it?

Yah, breakfast can be a battleground.

My answer is always The Goobie.

Goobie is one of those words that stuck. It’s the way they pronounced smoothie when they were really little, and they’ve never stopped calling it that. As a matter of fact, every time they hear the blender they come running, asking what flavour goobie I’m making.

And I have to say, having a magic bullet is the best – it was perfect for making baby food and it’s perfect for goobies. You can use a blender, food processor or braun blender stick – whatever you’ve got.

What you need:

– 1 cups of fruit
– 1 cup of milk (Can’t do dairy? Use soy, rice milk, almond milk etc.)
– 4-6 ice cubes

There are really so many variations of this recipe that it’s hard to give the basics.

  1. You can use any fruit you like. Use up fruits going bad or use specific berry combos. My kids like mango, strawberry, banana, strawberry banana, melon and orange. Apple doesn’t work well. The riper the fruit, the sweeter the flavour. You can also use peanut butter or cocoa, though we don’t let them eat nuts before school because there are a couple of extreme allergies in my sons’ classes.
  2. You can use frozen fruit. When fruit is going bad I remove the seeds and throw it in the freezer in a container so that they’re ready to blend. I also buy bags of frozen fruit. Berries are much cheaper this way. Omit ice with frozen fruit.
  3. Sweeten things up. Some fruits just aren’t naturally sweet and can be a bit bland. While I don’t like adding tons of refined sugar to their diet, a teaspoon of brown sugar, agave or maple syrup will give a bland drink a bit of a sweet spot.
  4. Beware of raspberries. They’re full of seeds and have a weird texture when made into a smoothie. Yummy but I actually strain raspberry smoothies to get out some of the seeds.
  5. Add nutrients. You can add a dash of protein powder, vitamins or even veggies. This is a great way to sneak in a bit of spinach, chia seeds, broccoli or carrot. THEY CAN’T TELL! lol

What you do:

Blend it all. The longer you blend the smoother and runnier it will be. For thick, add extra ice. For thinner, go light on the ice. You can adjust as you need. Just keep blending.

Goobie time!

Become “Boss” of your BBQ

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Grilling and barbecuing is a summertime tradition. There’s nothing like grilling your meals to add that smokey flavour, while keeping the additional heat out of the house.

Most of us enjoy it so much, that the summer grill Season extends well into fall, winter and spring.

However there are some of us who are intimidated by this process, or have traditionally felt the grill to be a “man’s” domain. Let’st dispel those crazy ideas.

Anyone can use the grill to cook – and just like any new appliance, you just need few tips and tricks to help you along way.

The guidelines of what you can grill have been expanded to include just about anything that will not fall through the grate! This even includes lettuce for salads. Just think about the added flavour to a Caesar salad if the romaine lettuce were grilled… my mouth is watering just writing about it!!

First thing to consider when using your barbecue, is to determine if you want to grill (sear) your food, roast (like in an oven), or slow cook (like you might do in a slow cooker). All can be performed on your barbecue, and sometimes you may even use a combination of both.

Grilling – is a quick method under direct heat, generally under 20 min in total cooking time at a high heat (400° plus). Examples include burgers, steak, vegetables

Roasting – is a longer method under indirect heat, but less than 1 hour in cooking time at a med/high heat (300°). Examples include whole chickens, roasts, tenderloins

Barbecuing – is the longest method under indirect heat, over 2 hrs in cooking time at a low heat (250°). Examples include ribs, pork shoulder

This being said, just about anything you want to cook can be done on your barbecue!

Today we are going to make a Wedged Iceburg Salad with Grilled Steak

What you need: 

– 2 firm plum tomatoes
– 2 small onions
– 1 head iceberg lettuce, rinsed and patted dry
– 2 tsp   Crushed Peppercorn & Garlic Rub
– 2 beef tenderloin filets (6 oz/175 g each) or 12 oz (350 g) top sirloin steak, cut 1-in. (2.5- cm thick)
– 1 tbsp of oil (high heat withstanding – eg. Avocado Oil)
– 1 tsp of oil (high heat withstanding – eg  Avocado Oil)
– Your favourite blue cheese dressing (for a homemade option see below)

What you do:

  1. Fire-up your grill, place it on high and cover for 15 min. This will get your grill warmed up and ready for cooking.
  2. Cut lettuce – Keeping the core intact cut into 4 wedges
  3. Cut the Ttomatoes into wedges (plum tomatoes will stay together better than any other)
  4. Slice to top off of the onion, but keep the roots in tact. Wedge the onion. The roots will keep the layers together while grilling.
  5. Season your meat – brush with oil and add the crushed peppercorn and garlic rub, and set aside.
  6. Once the grill is warmed up, clean grill with a grill scraper
  7. Oil the grill using a silicone brush and a tbsp of oil.  (An alternative method is to soak a paper-towel in the oil, then using your tongs, brush the paper-towel soaked with oil over the grill.)
  8. Place your tomatoes and lettuce on the grill  for 2 to 2.5 minutes on each side, enough for grill marks to appear.
  9. Remove from the grill and set aside.
  10.  Leave the primary burner on High and reduce the other burners to medium (the primary burner is the one that must stay on).
  11. Place the onions over the Medium heat burner, turning after 4 to 6 minutes – or when grill marks appear.
  12. Place meat over the primary grill until nicely charred, 4 to 6 minutes on each side, then place your meat over the Medium heat burner for an additional 4 to 8 minutes longer.  Timing will vary due to meat and thickness.
  13. Transfer meat to a covered platter and let rest for 5 to 10 minutes before slicing.
  14. Turn off the grill.
  15. To serve: Evenly divide lettuce, onions, tomatoes and beef among the plates and drizzle with your favourite Blue Cheese Dressing.

Blue Cheese Dressing:

– 1/4 cup (50 mL)   2% plain low-fat Greek yogurt
– 1/4 cup (50 mL)   light mayonnaise
– 1/4 cup (50 mL)   crumbled blue cheese (about 1 oz/30 g)
– 3 tbsp (45 mL)   milk
– 1 tsp (5 mL)   Crushed Peppercorn & Garlic Rub

What you do:

Mix (whisk) all ingredients chill and serve.

Now you can master vegetables or meats on your grill. Let me know what you think or send me pictures of your creations.  I’d love to hear what you think.

Have a “GRILLtastic” week!

Danielle Reid

Independent Consultant of The Pampered Chef

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

BBQ’d nachos, grilled and loaded

Posted on by Posted in Delicious Dishes .

Looking a new twist to the old classic, the well-loved and always enjoyed nacho platter?

Whether you’re entertaining this upcoming long weekend this is deliciously Tex-Mex, and the perfect dish for around the poolside, dock or deck.

Grilled Loaded Nachos

 

By grilling the nachos, the flavours are enhanced by the smokiness of the barbecue – sooooo good.

You will need a barbecue-friendly tray that can take direct heat. I suggest the Rockcrok Grill Stone. It can be used in your oven, microwave, barbecue and stove top. It’s very versatile and presentable (it can be used as your serving dish), and can it withstand direct heat. A stone is useful because is distributes heat evenly, preventing burning.

If you don’t use a grill stone, ensure that your middle burner is off (treat your barbecue like an oven) and use a cookie sheet. You want to make sure, that sheet does not receive direct heat to prevent burning.

What you need:

– 2 cups corn kernels (1 can)
– 1 red bell pepper, diced
– ½ cup red onion, coarsely chopped
– 2  jalapeño peppers, sliced (seeded if wanting to reduce heat)
– 1 tbsp oil
– 1 package tortilla chips
– 16 oz/450 grams shredded Colby, 4 cups Monterey Jack Cheese
– 1 can (15 oz/540 g) black beans, drained and rinsed
– 2 tbsp snipped fresh cilantro

Garnish: Sour cream, diced avocado, black olives, green onions, salsa and/or chopped fresh tomatoes (optional)

Check out the video here:  Grilled Loaded Nachos

What you do:

  1. Preheat grill for direct cooking over medium-high heat.
  2. Combine the vegetables and oil in a large bowl and toss to coat. Spread the vegetable mixture onto the Rockcrok Grill Stone. Grill, covered, for 14 to 16 minutes without stirring, until lightly browned.
  3. Remove the stone from the grill. Transfer the vegetables to the same mixing bowl and set aside.
  4. Layer half of the chips, cheese, black beans, and vegetable mixture on Grill Stone; repeat layering. Grill nachos, covered, 5 to 7 minutes or until cheese is melted; remove Grill Stone from grill.
  5. Sprinkle with Cilantro, add additional toppings if using.

Serve and enjoy!

What else do you add to your nachos? Leave suggestions in comments.

If you have any questions, please don’t hesitate to contact me!

Have a “GRATE” week

Danielle Reid

Independant Consultant of The Pampered Chef

Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

It’s a Wrap!

Posted on by Posted in Delicious Dishes .

Summer mealtimes tend to be quick and simple. Take the wrap. It’s as good a go-to as the stir-fry. Want to know the secret (and so simple) ingredient to an amazing wrap?  Let me share.

Your wraps will never be the same…

There are two types of wrap-eating people in this world, the tortilla people and the lettuce people.

Whether your a “tortilla wrap person” or a “lettuce wrap person” the basics are identical. What you choose to wrap in is your personal preference.

In our house we have begun to move away from the tortilla and wrap and focus more on the lettuce wrap.  I was extremely hesitant at first.  Our home’s dependency on bread and pasta is serious. With kids on the go and picky eaters, those seem to be the easiest items to grab.

However, the more research I do, I realize that this dependency has to change.  I am a firm believer in moderation, so I don’t intend to eliminate these foods, just reduce their portions and frequency. I encourage you to do the same.

It requires a little more creative planning, but the benefits are worth it.

These wraps are a regular meal in our house, usually a Tuesday or Wednesday dinner.  There are no complaints – so in essence I think they are my favourite meal!!!  Soon to be yours, too.

The secret to a good wrap is: The sauce!

Adding a little TLC to our sauces (mayo, dressing, etc) has such a powerful effect on our wraps and sandwiches. There are a million variations, but here’s the one I use in this wrap.  Share your favourites in the comments.

What you need: 

– 1/2 Chicken breast (or 2 thighs) per person, grilled *
– 1 package of bacon, cooked and diced
– 1 cup shredded cheddar
– 1 tomato, diced
– Lettuce to Wrap (optional) Iceberg, Romaine or Boston Lettuce for wrapping.
– Tortilla’s to Wrap – 12 inch (Optional)

Optional:

– 1/2 Avocado, diced
– 2 Hard boiled eggs, diced


 

Sauce:

– 1 1/2 cup mayo
– 1 tbsp – Southwest Seasoning
– 1 tbsp – Bell Pepper Rub
– Salt & Pepper to taste

What you do:

Grill the chicken: I always prefer to grill my chicken on an indoor grill to minimize dryness.  On an indoor grill it’s approximately 5 minutes per side on Med-High.

Cook the bacon: My absolute favourite – mess free – way to cook bacon in the oven.  Just lay it out on a pan at 350° for 27 minutes. It’s perfect for wraps and sandwiches – and there is no grease splash to clean up. Once you try it this way, you’ll never go back to frying!

Place diced chicken, diced bacon, diced tomato, cheddar and any optional ingredients into a large mixing bowl. Mix the sauce ingredients together and add to the mixing bowl.

Mix all ingredients well.

Build your wrap using either a tortilla or lettuce wrap. Scoop on 2 to 3 heaping spoonfuls of mixture to each wrap and fold the wrap up.

Folding is a bit of an art in itself, you’ll easily and quickly get the hang of it – here’s a guide:

Option:

You can even grill the finished wrap to add extra effect.

Serve immediately with our favourite side dish – a nice salad, chips, french fries, etc.

Feeling satiated at meals, reducing the snacking between meals and improving cognitive function are just some of the benefits from changing the way we look and consume our food. Do some research and some experimentation to see what works for you.

What are your favourite sauce seasonings?  Comment below!

That’s a wrap! Enjoy!

Have a great week


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Where can I put all of those toys????

Posted on by Posted in Domestic Goodness .

see below for storage product info

It’s amazing that, for such small people, kids need so much stuff.

Actually, *need* may not be the right word. When they were babies, sure, they needed all kinds of gear and specialty items like soothers and sippy cups and head thermometers and mesh teether bags. But now that they’re out of diapers and are full fledged walking-talking-playing miniature human beings, the toys just seem to get out of control!

I remember clearing out the baby gear and thinking I had it all under control. I was selling and donating and passing on the best of my stuff. I’d researched the ba-jeezers out of everything I bought for my babes, and it was all such good quality that it all had tons of life after my two little boys were done.

I wanted to reclaim my home and storage spaces. I wanted order. I wanted a place for everything and everything in its place. I wanted to use all that I’d learned from every organizing reality show I’d ever watched.

I had bins and I was never going to let the toys get out of control.

And then, boys.

This is my shame:

I don’t know how it happened. One minute I was all over those bins and racks and bookshelves. The next thing I know, they’ve figured out how to empty each and every one of those bins and racks and bookshelves, dragging in the crib mattress so that they can launch themselves off of the bed in what I can only imagine is an attempt and finding and destroying my very last shred of sanity!

I’m happy to say that my house is back under control. Temporarily. It goes off and on the rails quite fluidly, but I’m happy to say I’ve discovered three things that make getting back onto the rails much easier and more efficient:

  1. PURGE

  2. TAME

  3. STORAGE

1. Purge

I don’t know what I was saving things for, but there is no point in hanging onto toys they’ve outgrown. There’s also no point in saving broken pieces, toys with missing parts or things they never play with. Add to that, the crap that slipped through – think Happy Meal toys and loot bag trinkets – and you’ve got at least half a toy chest gone!

My kids love everything at the toys tore. Any toy. They’ve got stuffies, LEGOS, trains, action figures, board games, educational toys, dress-up costumes and sports equipment. They’re always begging for another new toy and they’re always bringing home something.

I remove the unwanted and unusable from circulation. Not quite the “One in, One out” mantra that my organizing shows emphasize, but it’s not a bad system.

2. Tame

The boys had everything mashed together. They had pieces of LEGO mixed with pieces of puzzles and pieces of week-old lunch.

That isn’t helpful for anyone.

The other organizing show mantra is to play with only one thing at a time. Put back your toy before you take down another.

Bwahahahaha. Yah, right.

That doesn’t work unless you have time to police your kids constantly. I don’t have that kind of time. But I did start telling my kids that their toys would need to go back at the end of the day, and that they needed to go back in the right spots. There is an area for board games, an area for stuffies and an area for toys with a million pieces that hurt like the devil himself is setting fire to your foot when you step on them (I’m looking right at you, LEGO).

3. Storage

Purge and tame all you want, but if you don’t have the right storage, you got nuthin’.

Storage doesn’t have to mean expensive closet organizers or wall-to-wall built-ins – unless you want it to. There are a lot of flexible storage solutions for every budget, and lots that can be added into a room with flexibility. Whether you want to focus on style, function – or, gasp! both – you have lots of options.

I use a wire shelf for board games. It’s easy to see the games and easy to take them out. It tucks neatly between the armoire and the wall. I love how board games are in boxes and are easily stored! If only everything in life came in an easy-to-manage rectangular container.

I love the open storage bins. They have such amazing compartments. Each can be for a specific genre of toy. You can colour code them to each child’s ownership or just stick to toy types. You can label them. My hubs loves his Brother P Touch labeler.

I’m honestly shocked there’s no label on the cat.

If you just need utility, go to the hardware store and get a few storage totes. The see-through ones are the best, you can quickly see the contents and find that special something you’re looking for. They’re not super stylish, but they’re functional, stackable, have lids and do the job. Get a tablecloth to cover them or stack them in the closet if you don’t want to leave them out. I organized our garage with these, too.

Baskets, hampers and caddies are also cute ways to hide and store stuff in plain sight. You can find really adorable baskets in any theme. These are perfect for stuffies and also for large and awkward shaped toys. You can use one for costumes too.  They’re also great for things like sticks and rackets and wands.

If you need help, give in and call a professional organizer to come in and sort it all out. Honestly, most people say it’s the best money they ever spent. We just went for it. We were so afraid of taking away things the kids love – but honestly? They don’t have an emotional attachment to most of their toys.

You get rid of something they don’t play with and they *may* notice it at some point, but not likely. And even if they do, they don’t dwell on it. Just don’t get rid of any current favourites – and we all know the stuff they’re truly attached to and know better than to toss those special things. If in doubt, keep a box and set a date for permanently tossing stuff. That’s another of my organizing show tips. Put it in the box and put a date and time to donate. Give it a month or two. If they haven’t noticed it missing within that time then you’re in the clear and they really didn’t need that item cluttering your home.

Need more suggestions? I have quite a few of these pieces – and a few other pieces I’m currently drooling over, but I’m good for now.

Kidkraft Espresso Sort It and Store It Bin Unit Walmart

Level Up 2-Bin Stackable Charcoal Toy Box Land of Nod

Mouse Storage Caddy Chapters Indigo

Cameron 2 Market Bin Cubby & 2 Drawer Base Set Pottery Barn

Bright Pink Sort ‘n Store Toy Chest Toys ‘R’ Us

60L Storage Tote with Latching Lid in White Home Depot

Pehr Designs Pom Pom Hamper Lusso Baby

TROFAST Storage combination IKEA

 

Summer Soup

Posted on by Posted in Delicious Dishes .

There’s nothing more comforting than a cozy bowl of soup on a cold winter’s day, but can you replace that in the summer with a cold soup on a hot summer’s day?

Yes! Yes you can.

For many years I didn’t think so – but with this recipe, I’ve been able to capture that same comfort feeling with many of our favourite summer fruits and vegetables, while maintaining my “cool”ness.

Whether served as a snack or part of a meal, this soup has amazing versatility and should be a staple in your fridge as it is in mine. In addition, this soup is actually quite good for you, it is made from foods with anti-inflammatory properties. Chronic inflammation has been linked with many illnesses, from depression, heart disease, arthritis, and Alzheimer’s to cancer. We need to reduce inflammation and one factor that can help with this is diet.

Start with this soup.

There are many variations of this recipe, but this one has been my favourite.  Start with this, and then find your favourite:

What you need:

– 5 Ripe tomatoes, diced
– 1 onion diced (Option: roasted) *
– 1 Head of garlic, minced (Option: roasted)*
– 1 Cucumber diced
– 2 Jars of roasted red pepper diced
– Salt & Pepper to taste
– 1/3 cup Cilantro, diced

Optional add ons:

– Shrimp
– Chicken
– Croutons
– Fish
– Crackers (My favourite)

What you do:

Place all ingredients together in a large bowl, mix and serve. The flavours meld and come out more if left to sit overnight.

There is a lot of  dicing in this recipe

For those of you who love to dice, grab a sharp knife and get to work.

For the rest of us, the short cut is: A food processor! The food processor can be used for this recipe. Run it longer for a smoother blend. If you’d like a chunkier texture, use your pulse feature.

Tip:

*I like both the onion and garlic drizzled in olive oil and roasted at 350° for 30 min.

Enjoy with friends or family!

Have a great week


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Presto –– it’s Pesto!

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Want a add a twist to the flavour in your Kitchen?

How about one that is simple and easy to make?

Oh, and one that is enjoyed by all?

PESTO!

This wonderful flavour is such a simple add to any plain pasta, chicken, zoodle, panini, or other food that needs a burst of flavour – and an easy add for an instantly delicious meal.

Look no further, we’re going to explore pesto!

Pesto is simply made with basil, pine nuts, Parmesan cheese, olive oil and garlic.

That’s it.

It’s amazing how these 5 simple ingredients combined can be so flavourful. Variations – why yes, of course. We love this article from the Food Network that shows you 50 different ways to make Pesto – 50 Different Pesto Recipes

No matter which combination you choose (my favourite is basic pesto) the format is the same.

What you need:

– 2 cups Fresh basil (loosely packed – include the thin stems as well)
– 1/3 cup Parmesan cheese
– 1/3 cup Pine nuts (optional: toast them for more flavour)
– 1/3 cup Olive oil
– 1 Garlic clove, minced
– Salt to taste (optional)

What you do:

Using a food processor (manual or automatic) add pine nuts first. Process to small bits. Add basil, and continue to process until both are tiny bits.

Add olive oil, garlic, and finally Parmesan Cheese (salt too if you want). Mix/blend together well, and serve. It’s as easy as that!

 

 

Our favourite is to serve it over shrimp sautéed in butter and garlic. You can serve this over pasta or zoodles (Noodles made from zucchini in a spiralizer or Julienne Peeler). You can also make a double batch and add to your favourite sandwich/panini the next day.

Made extra? It freezes well. A great trick is to freeze it in an ice cube tray so that you can grab as little or as much as you want.

Have a great week!


Danielle’s Pampered Kitchen..Healthy Meals in Minutes

 

Grilled chicken, apple and spinach salad

Posted on by Posted in Delicious Dishes, Domestic Goodness .

Quick.

Simple.

Delicious.

Any meals that fall into those 3 categories has a permanent place on anyone’s meal plan. This salad has the added bonus of being healthy too!

Great tip: Make your food work for you. Ever notice that chicken added to a salad tends to be a little “too much?”  Spread your chicken a little further when using it for sandwiches and salads by splitting the chicken breast into two. I love my handy-dandy tool because it has multiple purposes, as you can see from the video, but splitting chicken breasts is one of my favourites!

                    

Click here for demonstration video or for More information on this product, click here

Get your grill  out, cause here we go!

What you need:

  • 2 medium apples (your preference – I like Granny Smith (tart),  Gala work well, too)
  • 1 pkg (5 cups) fresh baby spinach (washed and dried)
  • 1 large carrot peeled
  • 1/2 cup dried cranberries
  • 1 Cup Sugar Snap Peas – cut in half.
  • 3 chicken breasts, boneless and skinless (can substitute pork)
  • Smokey applewood rub (optional)

Dressing:

  • 2 1/2 tbsp balsamic vinegar
  • 2 tbsp oil (avocado or olive)
  • 1 tbsp syrup
  • 1/2 tbsp Dijon mustard
  • 1/8 tsp salt

What you do:

  1. Combine dressing ingredients, mix, and set aside.
  2. Heat grill to medium high.
  3. Slice chicken horizontally (split the chicken breast – bonus tip above).
  4. Season chicken with applewood rub (approximately 1 tbsp).
  5. Place chicken on hot grill for 3 to 4 minutes per side.
  6. Set chicken aside.
  7. Cut apples into wedges
  8. Place on grill for 6 minutes, then turn and repeat. Or do both chicken and apple at the same time if you have a double burner grill pan.
  9. Set aside.
  10. Place spinach in a large bowl. Grate carrots into salad (using a Julienne peeler, cheese grater, or spiralizer).
  11. Slice chicken into strips and add to bowl.
  12. Add cranberries, peas, apples.
  13. Drizzle salad with dressing, and serve!

Have a great week!


Danielle’s Pampered Kitchen..Healthy Meals in Minutes