Top 10 of 2017 – Blog In Review

As 2017 comes to an end this weekend, I was curious to see what blog posts were the most popular this year. It is interesting to look at the numbers and results each year to see what it is that YOU, my readers, are looking at the most. It also helps me in planning content for the future. 

Thank you for follolwing our journey and visiting and share the blog over this past year.  It is obvious from the stats that you like the travel and family content we have been adding, along with the meal planning and recipes. There will me much more content in these categories this year as we streamline the blog and offer you more content. 

Here are the top 10 posts of 2017!

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17 Awesome Zucchini Recipes

Harvest Time - What to do with all the Zucchini?

It's that time of year! Harvest season is upon us and our gardens are overflowing with various veggies and fruit. My in-laws gifted me some zucchini, really big zucchini. I have made zucchini noodles (zoodles) before, and breads, muffins, and cake, but I was wondering what else I could make and freeze, or preserve. So, I went to my blogging friends and my Facebook page and asked what others are doing. Below is a long and varied list of how you can use this vegetable to bake, pickle, freeze and more. (more…)

Simple Pasta Goulash

This Simple Pasta Goulash is the North American version of goulash. 

Let's talk comfort food. It just is...it is one of those meals I can prep quickly and have left overs for lunches. It is simple, yet delicious, affordable yet not loaded with preservatives. It is perfection in a skillet! (At least I feel this way 🙂 ) (more…)

Zucchini Salad with Lime Basil Dressing

Zucchini Salad with Lime Basil Dressing

Zucchini are in abundance this time of year. We love using it in baking and roasting it in the oven or on the BBQ. Here is a nice lightly dressed salad that you can serve as a side with almost any meal.  

The lime and basil dressing is the perfect light dressing to pair with chicken or fish. Enjoy and be creative. You could add more veggies to this or change it up with greek dressing, adding feta and olives. (more…)

Cranberry Pork Roast

Cranberry Pork Roast

Batch cooking and freezer meals are my favourite meal prep strategies. 

Over the years I have tried many meals that you prepare ahead and freeze, some you prep partially and mix together when cooking and others you simply combine ingredients in a freezer bag and dump into a slow cooker for an easy flavorful meal.

I have shared a few Chicken Freezer Meal recipes before, but this one is a simple dump Pork meal.

Ingredients

  • 2 1/2 pound bone-in pork shoulder (or pork tenderloin)
  • 15oz can whole berry cranberry sauce (or 1 1/2 to 2 cups homemade cranberry sauce)
  • 1/4 cup honey
  • 1 Tbsp orange zest (optional)
  • 1/2 cup onion, diced

Directions

  1. Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours.
  2. Remove any bones and shred meat.
  3. Serve on buns, with tortillas, or with a salad or other side.

**Freezer Meal: Combine all ingredients in freezer bag and freeze. When ready to cook, dump into slow cooker and cook 8 hours on low.

 

Greek Layered Dip

When we go to a potluck or have an evening in and want a treat, I love to bring a layered dip. You can serve them with so many options, from naan or pita bread to crackers or tortillas.

One dip we enjoy as a bit of a change is this Greek Layered Dip. As with most layered dips, you can add or change some of the toppings to suit your family, but this is our basic recipe. Hope you enjoy!

Greek Layered Dip

  • 1 pkg Cream Cheese
  • 1 500 ml Sour Cream
  • 1 1/2 Tbsp Greek Seasoning
  • 1/2 cup Feta Cheese (Cubed or Crumbled)
  • 1 Cup Diced Grape / Cherry Tomatoes
  • 1 Cup Diced Engilsh Cucumber
  • 1 cup Sliced Olives (green or black (your preference))
  • 1 Tbsp Greek Seasoning (sprinkle on top)
  1. Combine cream cheese, sour cream and greek seasoning and blend together well. Spread on the bottom of a dish.
  2. Top with remaining ingredients and refrigerate for minimum 2 hours for best flavour.
  3. Eat with Tortilla or pita chips. Can also be used as a spread on crusty bread or crackers.

Overnight Oats 

Overnight Oats

Overnight Oats

In mason jar (or cleaned small salsa jar, like I used), place the following ingredients, give it a good shake, and place in fridge overnight. In the morning you will have a lovely creamy pudding packed with goodness!! Great for breakfast or snack mid morning.
  • 1/3-1/2 cup oats
  • 1 Tbsp Chia Seeds
  • 1/4 cup Greek Yogurt (regular yogurt if you have it is fine, simply reduce milk to 1/4 cup)
  • 1/4-1/3 Cup Almond Milk, (soy, dairy, etc works as well)
We made ours with this base and added the following combinations.
Cocoa Berry:
1 Tbsp Cocoa, 3 Chopped Strawberries, 1 tsp Vanilla and 1 Tbsp Honey. 
Peanut Butter Cup:
1 Tbsp Cocoa, 2 Tbsp Peanut Butter, 1 tsp Vanilla and 1 Tbsp Honey. (I would add a little more honey when I eat this one, a little bland...next time I am going to try Maple Syrup) The variations are endless. I will be sharing all the combinations we try. So far, these are the first 2 and both are great.

Our Perfect Buttery Biscuits

Our Perfect Buttery Biscuits

A warm biscuit with melted butter is probably one of my favourite indulgences. Do you know how to make flaky and tall biscuits? 

Well, besides the cold butter, you need layers...it is all in how you roll it out. 

Here is my recipe for the Best Buttery Biscuits you will ever have.

  • 3 cups Flour
  • 1 tsp Salt
  • 1 Tbsp Baking Powder
  • 1 tsp Sugar (optional)
  • 1/2 cup Cold Butter
  • 3/4 Cup Buttermilk (or milk with 1 Tbsp lemon juice or vinegar, let sit 5 min)
  1. Combine dry ingredients and then cut in butter (with pastry cutter or fork). Leave butter a little chunky to allow for airy biscuits when cooked
  2. Once mixture is a crumbly texture add milk.
  3. Combine stirring and then knead on floured surface for a minute.
  4. Roll out in rectangle, fold over (making 2 layers of dough) & roll again. Fold over one more time then roll to desired thickness. 
  5. Cut into desired shapes and place on parchment lined cookie sheet.
  6. Bake at 375 degrees 30 minutes or until browned.