Holiday DIY: Homemade Baileys

The holidays are here and with it comes all the parties come all the boozing! We are big fans of ceasers and baileys for the holidays in our family.

A close family friend has been making his own homemade Baileys for as long as I can remember. Last year I decided to try my hand at it and now I will never go back to buying it! This version is so much creamier and goes down do much smoother, no after bite!

With loads of parties to go to needing a little gift to give and lots of family gatherings coming, it's the perfect time of year for you guys to test out this recipe yourself!

What You'll Need

INGREDIENTS 

-1 cup wild turkey 
-1 cup 1/2 &1/2 
-1/2 tsp coconut extract 
-1/2 tsp almond extract 
-1 tin condensed milk 
-3 eggs 
-3 tbsp choc. syrup

Put it all in an blender, blend for 1 minute and you're ready to go! 1 bottle of wild turkey makes just over 3 batches and each batch fills just about 1 empty wine bottle. I tend to keep empty wine bottles in the fall for when I make this and I have a couple more decorative ones on had for when we have company or to give it as a gift. 

I have also packed them up in mini bottles attached to mason jars with coco mix and marsh mallows like the idea bellow. The hard part is finding mini unlabled bottles so stock up if you see any throughout the year!

And lastly you can set up a super cute little coco station like I did for our party last night. People can make their own coco and add baileys, great for when you have family over. I also make coffee ice cubes to have on hand for those who like to drink it cold. They are stowed away in my frezzer in zip lock bags.

Hope every ones week is off to a great start and let me know what you think of the recipe!

Recipe: Cauliflower Bacon Cheddar Chowder!

I made this soup a few weeks back for me and Nate, we loved it so much that I made it again this past weekend when we were up at the cottage for a family gathering. Everyone seemed to love it as much as us so I wanted to share the recipe here for you guys!

It takes a bit of prep and you'll have to be in the kitchen the whole time you make it. It's not a prep and relax kind of recipe but it's well worth the efforts in the end!

Ingredients

8 slices of bacon, chopped (half used for garnish)
1/2 of a large white onion chopped
2 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Keep all bacon drippings drippings in the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add shredded cauliflower to the pot then stir to combine. ( if you do not have a food processor to shred the cauliflower shop VERY small)Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust with salt, pepper, and hot sauce. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.

Recipe: Chicken Pot Pie Soup!!!

So to begin with, yes this tastes as amazing as it sounds! So perfect for the winter months ahead and super easy recipe. As always I found this recipe online and made my own changes and additions.

It made the perfect amount for me and Nate to have a meal as well as freeze more than enough for another meal. It would be the perfect amount for a family of 4 for 1 meal though I would suggest doubling the recipe to have some left over to freeze for those lazy winter nights when you're not in the mood to cook.

The perfect companion for this soup would be some warm tea biscuits (this is a recipe my mom has used or years and they always turn out perfect). But I 2was feeling a little sick the day I made it so left it to just the soup. I wanted to be in bed bundled up not in the kitchen any longer.

Ingredients

• 1/4 cup flour
• 2 cups water 
• 5 cups fat free or skim milk
• 3 celery stalks, chopped
• 1/2 of a large white chopped onion
• 3 medium carrots peeled and chopped
• 2 chicken bouillons
• fresh ground pepper
  
• pinch of thyme
• 1 cup canned, frozen or fresh corn
• 3 potatoes, peeled and cubed
• 16 oz cooked chicken breast, diced small
• 2 tbsp sea salt
• 1 tbsp onion powder

Directions

Create a paste by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Chop chicken into small bite sized pieces and cook in frying pan with a bit of oil on medium heat until cooked through. Set aside

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, carrots, chicken bullion, thyme, fresh pepper, corn and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. 

 Remove lid, add potatoes and cook until soft, about 10 minutes. Add chicken, and slowly flour paste, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

I made a fast little garlic toast to go with it. Enjoyed every spoonful and hope you guys will too!

Recipe:Texas Oven-Roasted Beef Brisket

I had a huge piece of Brisket left in the freezer  so I as always, googled some recipes. I found a few that sounded pretty alright but decided to go with Paula Deen's Brisket recipe, cause I mean really, how can that woman go wrong?

Ingredients
2 tablespoon chili powder
2 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoon dry mustard
1   bay leaf, crushed
4 lb beef brisket, trimmed
1 1/2 cup beef stock
1 1/2 cup water

I really liked this recipe because aside from the beef stock I had all the ingredients in the cupboard!

Directions
Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Served it with garlic mash and brown sugar carrots! This was an insanely easy recipe with a huge pay off. Took max 10 mins to toss together before putting it in the oven, the meat turned out amazingly tasty and moist and I didn't have to pay any attention to it for 3 hours!

Perfect recipe to try for a Sunday night dinner or if you are having people over because this cut of meat is cheap you get so much for your money!

Slow Cooker Recipe - Apple Cider Pork Roast

This was my first time making this recipe which I found in an old magazine. Making any recipe for the first time dcan be a hit or a miss. It can also be a miss that you know could be a hit with a few changes the next time around. So the recipe I post will be an altered version of what I actually made so that it will turn out perfect next time around.

The flavors were amazing together but some came through a little strong and the cooking time suggested was a little longer then I felt it should have been. My pork turned out a little dry because of it. Still delish but a few tweaks needed for next time which I have put into the following recipe for you guys

Ingredients

1 (2 lb.) boneless Pork Loin Roast

1 1/2  cup apple cider

1/2 cup root beer

3/4  teaspoons salt

1/4 teaspoon pepper

2 sprigs fresh rosemary

1/2 cup craisins


Directions
Sprinkle pork with salt and pepper.  In a nonstick skillet, brown pork for about 2 minutes on each side.  Pour apple cider and root beer in  slow cooker.  Place one sprig rosemary in slow cooker; top with meat and remaining rosemary.  Place craisins around the roast.  Cover and cook on low for 3-4 hours or until meat is tender. DO NOT OVER COOK. Remove meat, cut and serve

Super simple but you for sure want to check on the pork to ensure you don't over cook it. There for it's not one of those toss together and forget about slow cooking recipes but it is work the little extra attention

Hope you guys enjoy this one!

Recipe - Perfect Winter Soup!

Since winter is on it`s way I wanted to make some soup to freeze. I made Barbacoa Beef again this week and set aside the broth so I could use it for my soup base.

It is so flavourful that it takes little to no effort to make this soup!

Ingredients
-All left over broth from cooking barbacoa beef
-2 large boneless chicken breasts
-4 cups chicken broth
-2 cups cooked Orzo

Directions
Place  both chicken breasts in slow-cooker with remaining broth from beef. Set slow-cooker to high for 4 hours and after cooking let sit on warming mode for at least 2 more hours.

 Take out chicken and set on a baking tray. Use 2 forks to pull chicken apart in to shreds like you would for pulled pork.

Place shredded chicken back in broth and add 4 cups of chicken broth (the beef broth is almost too flavorful and needs to be cut down a bit with plain broth). Add cooked Orzo in, give it a good stir and then portion for freezing.

I got 5 containers filled for freezing with this recipe.

Feel free to add in any veggies in your fridge you want to use up in when you go to slow cook the chicken. Last time I tossed in some potatoes and celery I had laying around and it was just as great!

Beef ingredients that end up creating broth fro this soup before cooking the brisket

Ready for freezing! No pretty pictures of a meal with it yet cause I am freezing it all for now.

It`s that simple and I promise this soup is perfect for all the cold lazy winter days ahead!

Recipe - Potato Gratin

The original recipe is from the Williams-Sonoma website, my mom made them to go with Christmas dinner last year and they were AMAZING. Over the year I have tweaked the recipe a bit to my own likings and making it a little easier for normal Sunday dinners. Switching out some ingredients from some more likely to have around the house. Here is my take on the recipe!

Ingredients

• 2 cups light cream(I have used milk as well)
• 2 eggs
• 1 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 tsp. nutmeg
• 6 large russet potatoes, peeled and cut crosswise into 1/16-inch-thick slices 
• 6 slices of cooked bacon cut into little bits (I have used prosciutto too depends what I have on hand)
• 3/4 cup grated cheese (whatever is in the fridge from stinky cheese to marble cheese)
• 1 Tbs. chopped fresh flat-leaf parsley

Directions

Preheat an oven to 350°F. Butter a shallow 2-quart ceramic baking dish.

In a large bowl, combine the cream, eggs, salt, pepper and nutmeg and whisk until just blended. Add the potatoes and bacon and toss gently until evenly mixed. Transfer to the prepared baking dish. Using your fingertips, spread the potatoes in an even layer, pressing them lightly so they absorb the liquid. Sprinkle the cheese and then the parsley evenly over the top.

Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden, the gratin is bubbling and the potatoes are tender when pierced with a knife, 15 to 20 minutes more. Let stand for 10 minutes before serving.

Serves 8 to 10.

There are always loads of leftovers which is perfect to have with another supper later in the week or to take with lunches to work. I promise you won't regret making this super simple recipe!

Adventures in Slow cooking: HealthyTurkey Chili!

Alright so yesterday I made my first attempt at slow cooker chili. It turned out delish! So here is my recipe for you guys to try out!

Ingredients

-1 pound ground turkey
-2 thin turkey breasts
-1 can pinto beans
-1 can white kidney beans
-3 14oz cans of diced tomatoes
- 1/2 a large onion
-2 tsp chili powder
-1 1/2 tsp cumin
- Salt and Pepper to taste

Brown your ground turkey drain all fat and add to your crockpot. Chop onion cook till translucent but not mushy and add to crockpot. Fill frying pan with water bring to a boil and add in thinly sliced pieces of turkey breast cook about 5 mins and add to crockpot. Add remaining ingredients give and give a good stir. Set slowcooker on low and leave for 5 to 6 hours.

 

I turned it off after the 6 hours and went to bed. Woke up did our mornning stuff and opened it up to enjoy a delish super easy lunch. 

 

I haven't used my slow cooker much and now I am wondering why because it took me maybe 20 minutes to prepair this and then I didn't have to think about it. I will now be on a slowcooker binge lol.

Alright I am off to get ready for our little adventure to Hintonburg with the pups! We're going to try out this gourmet donut place we heard about! 

Birthday and BBQ

So this week I celebrated my 27th birthday and I have never felt so blessed. It started off with overnights at work for the new spring concept flip. I work with such awesome people who got me cupcakes and sang me happy birthday late at night! And Germaine's mom made me her spring rolls that I am addicted too! You guys can't grasp how epic her Vietnamese spring rolls are!

The next day me and Nate slept in and enjoyed a nice relaxing day to ourselves cause we don't get to do either of those often these days! It was much needed. I made homemade salsa which is one of my weeknesses!

Here's a picture and my recipe!

-3 large tomatoes chopped
-1/2 a white onion chopped
-1/2 a head of fresh cilantro chopped
-1 lime juiced
-salt to taste

Thats it let it sit for about half a day and it is the most delish fresh salsa! I love it!

Today we had a fun and busy day. We went on a little Bulk Barn spree, which to me is like heaven! We got a redic amount of candy and snacks along with some awesome new baking goodies for me! Including dog bone cookie cutters so I can start making my pups homemade treats! A cross cake pan which pretty much made my day, a great new anchor 2 cup liquid measuring cup and some really cute cupcake covers!

We got home and had fun with my new camera taking pictures of the cutest dogs you know miss Dolly and little Lem!

Then we headed off to my FAVORITE restaurant for dinner The SmoQue Shack . We are legit addicted to this place which just opened up in town this fall if you haven't been yet it is a must! Nate got steak, and I had brisket, we both had their AMAAZING mac & cheese and I had their creamy coleslaw ( I am a coleslaw addict and this is one of my favorites!). They have a BBQ ceaser which is to die for too! We haven't had anything there we didn't like

After we went to EQ3 and scored an amazing new couch on spring clearence! We got this model but in a light grey.

And lastly as if our day couldn't get any better we  decided on an awesome new apartment that we are moving into May 1st! Lots of packing painting and decorating in my near future and I love EVERY second of it! I already have two design inspirations for our new place. The first is for our new living room and the second is just the colour scheme insipration for our new kitchen dining space (for which I am on the hunt for a table and chairs cause we don't have any)

CANNOT WAIT!

So on an end note, this has actually been the best birthday I can even remember. Me and Nate have a great year ahead of us and I couldn't be more excited! Great way to kick off our 27th year! I am so blessed to have such great friends, an amazing husband and the best parents on earth!