Lunch

Recipe: Your Complete Thanksgiving Guide

Thanksgiving dinner menus will help you plan a fabulous meal. Build your menu around your traditional favourites or try a new Thanksgiving recipe, having a plan will make your meal prepping run smoothly. 

Question: Where do I begin?

Create Your Menu

Hosting Thanksgiving means you need a plan, and that means a menu. I want you to start planning now, go through your recipes, do a quick head count of how many people are going to attend. Next, start building a list of dishes you plan to make and then eliminate 1/2 of the list. You don’t need hassle back potatoes and mashed potatoes - pick one.

As the host you will always think you don’t have enough food. I’ve always said I would rather have more than not enough, I don’t want my guests to leave hungry. 

I guarantee your guests will only take a bit of each dish so no need for 2 pounds of peas and mushrooms. 

ONE WEEK Prior To The Event

Gather all your serving dishes; or make a list of all the dishes you need for that day and where to find them in your home. If you are missing something it gives you enough time to borrow or pick it up. You don’t want to be scrambling the day of when you have guests over.

Create your checklist; of tasks to be accomplished prior to your event and input them as events in your calendar.

Grocery Shopping; Create 2 grocery lists: 5 days before the meal buy Turkey (if buying frozen) and non-non-perishables, and 3 days before the meal for perishable items and any last minute things you need.

Question: How long does it take to defrost a Turkey? 

For every 5 pounds the turkey will take 24 hours to defrost in the refrigerator.

Example: A 20 pound frozen turkey will need 4 days of thawing in the refrigerator

Question: When should I buy a fresh Turkey?

If buying fresh, purchase your Turkey the day prior to the event.


TWO DAYS Prior To The Event Date

Prepare as much as you can before the big day.

Make your cranberry sauce and cut veggies. wash trim and halve Brussels sprouts, peel and slice carrots, snap green beans, celery, etc. Make salad dressings and wash and dry lettuce/greens for salad.

ONE DAY Prior To The Event

Peel, wash and cut potatoes into cubes. Soak in cold water, cover and place in the refrigerator over night. This eliminates some of the starch in the potatoes and crisp up nicely in the oven or place them in a slow cooker the day of and make mashed potatoes.

Prep your Turkey (step by step instructions below)

Set your table, take out your serving dishes, prepare your stuffing. You can also make your mashed potatoes and reheat them in the slow cooker/crock pot the day of. If you are roasting veggies you can cook them the night before and heat through just before you are serving the meal.

Question: Can I make dessert in advance?

Bake your pies the night before and refrigerate overnight. On the day of, remove the pie from the refrigerator, place on the counter to bring the pie to room temperature. Place the room temperature pie in the oven on low and heat through while you are enjoying your meal.

  • Frozen - ready in an hour, bake while you are having lunch or dinner. hot fresh out of the oven. top with ice cream

  • If you prefer homemade. Make the pie dough and roll out into pie plates 1 week before and freeze them.

  • A few cheats: Williams Sonoma has pre-made stuffing, add your liquid and it’s done. They also have pecan pie filling in a jar. Buy the ready made small tartlet crust from the grocery store and scoop the filing into each one and bake.

 

How long does it take to cook a Turkey?

Cooking times can vary

Calculate 13 minutes cooking time per pound would be a good estimate. Let me break it down a bit more, It should take a 14 lb. turkey 2 1/2 to 3 hours to cook.

Question: How do I cook a Turkey?

 Prep your turkey the night before

There is always an ongoing debate “do you wash raw meat” and when preparing your Turkey i’ll leave that up to you. I don’t and this is why; washing the turkey can contaminate your kitchen, the water can spray on your back splash, all over your sink. Cooking the Turkey to the right temperature will kill any bacteria that may be lingering in your turkey - you can’t wash that away.

To brine or not to brine? There are people who stand strongly on both sides of this question. So if you brine your turkey go ahead, but for me I don’t bother with the extra step. I get great tasting and moist turkey without.

Stuffing or no Stuffing? I can take it or leave it, I’m not big on stuffing but I do make it in a separate dish. I find the Turkey cooks faster without the stuffing but the stuffing is not as moist as it would be if it were in the turkey. So for this I say do as you want.


Print Friendly and PDF

Recipe: Creamy Broccoli Cheese Soup

Soup season has arrived and I’m here for all of the delicious bowls of heart warming meals. Every time I hear someone say Broccoli I think of Dana Carvey’s SNL Choppin' Broccoli song. If you haven’t heard it or have no idea what I’m talking about Google it. I promise you won’t be disappointed.

So, naturally I was singing it while making this Cheese and Broccoli Soup! Hey Dana, can you add Soup to the song? It could go something like this “she’s Choppin' Broccoli - AND MAKING SOUP”

Well I’m sure that won’t happen but I can tell you this did happen. Probably one of the creamiest Cheese and Broccoli Soups I’ve ever made and I’m sharing it with you today. Enjoy my friends!

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

PHOTO DESCRIPTION: A rich yellow soup with shredded cheddar cheese as a garnish on a white plate with a silver spoon laying beside the plate over a white and tan linen place mat.

Creamy Broccoli Cheese Soup

Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 tablespoon + 4 tablespoons unsalted butter, divided
1 medium sweet yellow onion, diced
1 clove garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium vegetable or chicken stock
2 cups fat-free half-and-half (regular half-and-half may be substituted; whole milk or 2% milk will work but soup won’t be as creamy)
3 cups broccoli florets, diced into bite-size pieces + 1 cups stems
2 large carrots, peeled, and sliced into very thin rounds
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dry mustard powder
pinch cayenne pepper, optional
8 ounces grated sharp cheddar cheese, with a small amount reserved for garnishing bowls

NOTE: Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. ⁣

DIRECTIONS

  1. In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is soft and translucent, about 3 minutes.

  2. Stir in the garlic and cook until fragrant, about 30 seconds. Remove from heat and set the pan aside.

  3. In a large stock pot over medium heat add 4 tablespoons butter, flour, and whisk continuously for 3 minutes, or until the mixture has thickened. This is your roux.

  4. Slowly whisk the vegetable stock into the roux (flour mixture), add the cream to your pot and whisk to combine.

  5. Allow mixture to simmer over low heat for 15 minutes, or until it has reduced and thickened. TIP: Whisk intermittently to keep a creamy constancy.

  6. While the mixture is simmering, chop the broccoli and carrots and add the to the soup at the end of your simmering time of 15 minutes and add the onion and garlic you previously set aside to the pot.

  7. Add the salt, pepper, paprika, dry mustard powder, and cayenne and stir to combine, and continue to simmer over low heat for 20 to 25 minutes. Stirring occasionally to avoid burning the soup.

  8. While your soup simmers, grate the cheese and add most of the cheese at the very end of your cooking time, reserving a small amount for garnishing bowls. Stir the cheese into the soup until melted and incorporated.

  9. Transfer soup to bowls, garnish with reserved cheese, and enjoy.

    NOTE: Soup will keep refrigerated in an airtight container for 5 to 7 days.

Print Friendly and PDF

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

IMG_7930.jpeg

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

  • 12 ounces uncooked orzo

  • 2 large handfuls fresh arugula, chopped

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

  • 1 English cucumber, diced

  • 1 cup frozen corn, thawed

  • 1 cup roughly-chopped fresh basil leaves

  • 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

  • 2 lemons, juiced

  • 1 tablespoon rice wine or white vinegar

  • 1/2 tablespoon Dijon mustard

  • 1 garlic clove, finely minced

  • 1/2 cup olive oil

  • 1 teaspoon sea salt and freshly-cracked black pepper, to taste

  • optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

  1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

  2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

  3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

  4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Print Friendly and PDF

Recipe: Sausage & Veggie Sheet Pan Dinner

When you look up the word “Easy” you’ll see a picture of me. WAIT! I didn’t think that through. What I’m trying to say is I’m all about easy and simple meals. No one has time or patience to spend hours after work making dinner. This is when you pull out this recipe for my Sausage & Veggie Sheet Pan Dinner. You’ll have dinner on the table in less than 40 minutes!

All you need for this savoury flavour packed meal are 3 ingredients, one sheet pan and a helper to pour a glass of wine, dinner is served. If you use the time to tidy up while your meal is roasting up in the oven you can probably even have your pj’s on before 7pm and that are what dreams are made of.

Buon Appetito and if you give this recipe a try let me know how it goes. I love hearing for you all. xo’s Mary

IMG_2176.jpeg

Roasted Italian Sausage & Veggie Sheet Pan Dinner

PREP TIME: 10 minutes 
COOK TIME: 30 minutes 
TOTAL TIME: 40 minutes 
SERVINGS: 4
AUTOR: Mary Mammoliti / Kitchen Confession

Quick and easy one-dish dinner perfect for busy weeknights!


INGREDIENTS 

4 links chicken sausages, cut into 2" pieces (you can substitute for Italian sausage)
1 pound Brussels sprouts, halved
1 pound sweet potato, cut into 3/4" chunks
1/4 cup extra virgin oil
zest of 1 lemon (optional
2 cloves garlic, minced
1 teaspoon dry parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, and sweet potato on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic, parsley, salt, and pepper. Drizzle over the sausage/sprouts/sweet potato mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 10-15 minutes.



Print Friendly and PDF

Recipe: Roasted Italian Sausage & Veggie Sheet Pan Dinner

Have you heard of sheet pan dinners? If you haven’t, make this Roasted Italian Sausage & Veggie Sheet Pan Dinner be your introduction. Tossing everything onto one pan is literally the easiest way to make dinner. Not only are they easy to make, it makes clean up a breeze. Spoiler Alert! I’ve added a special ingredient for a hint of sunshine in this cozy dish. Can you guess what it could be?

IMG_9544.JPG

 Roasted Italian Sausage & Veggie Sheet Pan Dinner

This is one of my favourite meals and a great addition to meal prep days. It’s quick, easy and it fits all in one sheet pan making it perfect for busy weeknights!

 PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL TIME: 45 minutes
SERVINGS: 4

INGREDIENTS 

  • 4 links Italian sausages, cut into 2" pieces (you can substitute for chicken sausage)

  • 1 pound brussels sprouts, halved

  • 1 pound mini potatoes, cut into quarters

  • 2 medium size carrots, peeled and cut into 2” pieces

  • 1 large parsnip, peeled and cut into 2” pieces

  • 1/4 cup extra virgin oil

  • zest of 1 lemon

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons onion powder

  • 1 teaspoon dried parsley

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 

  1. Preheat oven to 400 degrees. Line a baking sheet with foil. Toss the sausage, sprouts, carrots, and parsnips on the baking sheet and set aside.

  2. Whisk together the olive oil, lemon zest, garlic powder, onion powder, parsley, oregano, thyme, salt, and pepper. Drizzle over the sausage and veggie mixture. Toss to combine.

  3. Place the sheet pan in the oven and bake for 15 minutes, then use a spoon to gently mix the sausage mixture and bake for another 15 minutes or until veggies are tender.

 

Print Friendly and PDF

Recipe: The Only Mac and Cheese Recipe You Need

This one pot recipe is so quick and easy you won’t know what to do with yourself with all the extra time you saved on dinner! On this weeks Kelly and Company I talked about Fall comfort food and shared my top picks along with a few surprising ingredients to take your dish downtown to flavour town! Topping that list is Mac and Cheese.

It’s cheese, pasta, milk, and butter which in my language means Love BUT just when you thought it couldn’t get any better try adding powered mustard. Add in a teaspoon to the cheesy sauce while it’s hot stir and add macaroni. Be prepared for a party in your mouth!

NOTE: Don’t expect to get an overwhelming mustard taste. The acidity cuts some of the creaminess of the mac and cheese and rounds out the flavour. It also adds a slight tang that I think adds a little character to the dish.

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

Photo Description: whitebowl filled with creamy, cheesy, Mac and Cheese

 Stovetop Mac and Cheese

PREP TIME: 5 MINS
COOK TIME:
15 MINS
TOTAL TIME:
20 MINS
Serves:
6-8
Author:
Mary Mammoliti | Kitchen Confession


INGREDIENTS

2 tablespoons butter
2 tablespoons flour
3 cups water
4 cups milk
1 pound uncooked pasta (cavatappi)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard
4-5 cups freshly-grated sharp white cheddar cheese
1/2 cup freshly grated parmigiano reggiano cheese (optional)


INSTRUCTIONS

  • Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.

  • Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture begins to simmer.

  • Grating your cheese while the pasta cooks to save time and set aside.

  • Reduce heat to medium-low and continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente.

  • Remove from heat, and stir in the cheese until melted. Taste, and season with additional salt and black pepper, if needed.

  • Serve immediately, and enjoy hot

TIPS: Always use block cheese for this recipe, and then grate them at home.  Try not to use pre shredded bags of cheese. They have less flavour and don’t melt as nicely as grating your own.

CHEESE SWAPS: Half-cheddar, half-fontina, or gouda, or havarti if you would like a creamier mac and cheese.

Print Friendly and PDF

Recipe: 2 Pasta Salads You Should Make Now

It’s scorching hot in Toronto and I’m not complaining BUT the thought of spending time in front of a hot stove is making me sweat. SOOOOO, bring on the cool, bright, pasta salad! I’ve got 2 recipes for ya. Can’t decide which one to make? Try both, and leave them in the refrigerator for the week. Going to a summer potluck? Bring the Greek Pasta Salad with feta and fresh tomatoes or an Asian inspired bow tie pasta salad may be your dish of choice.

 

IMAGE.JPG

Greek Pasta Salad

This recipe makes a huge batch of Greek Pasta Salad. Share this recipe with friends and bring it to your next potluck This would be great for a potluck.  I usually half the recipe when I make it. We ate this for several days with lunch and dinner. This will keep for 5 days in the refrigerator. The simple mediterranean flavours of the dressing with the creaminess of the crumbled feta and fresh cherry tomatoes is exactly what is missing on your dinner table! Have is as a side or enjoy it as the main dish. 

Prep Time: 10 minutes
Cook Time: -
Total Time: 10 minutes
Serves: 10 - 12
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

1 (16-oz) box penne pasta
2/3 cup olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup mayonnaise
3 Tbsp greek seasoning
3/4 cup grape tomatoes, cut into halves
1-1/2 cups crumbled feta cheese
1/4 cup chopped fresh basil

INSTRUCTIONS

  1. Cook pasta according to package directions. Drain and cool.

  2. Whisk together olive oil, lemon juice, mayonnaise and greek seasoning in a large bowl. Add cooked pasta, tomatoes, feta cheese and basil. Toss to coat.

  3. Cover and refrigerate 8 hours before serving.

Asian Pasta Salad

This simple and light pasta salad has quickly found it's place on my summer salad list. This dish will quickly become a family favourite, and a great one to share at any potluck. It can be served as a side dish or eat on it’s own as a light lunch. This Asian Pasta Salad is completely addictive and the sesame-soy dressing will have everyone coming back for seconds!

Prep Time: 20 minutes
Cook Time: -
Total Time: 20 minutes
Serves: 8
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS

SESAME-SOY DRESSING:

1/4 cup grape seed oil
3 tablespoons rice vinegar
2 tablespoons coconut palm sugar or brown sugar
1 tablespoon sesame oil
2 teaspoons low sodium soy sauce, or tamari sauce
2 tablespoons toasted sesame seeds

PASTA SALAD:

12 ounces bow tie pasta (about 4 cups)
2 cups chopped rotisserie chicken
1 cup shredded carrot
3/4 cup roughly chopped parsley
1/2 cup thinly sliced green onion
1/2 cup diced red bell pepper
1/2 cup slivered almonds or peanuts

INSTRUCTIONS

  1. Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.

  2. Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.

  3. Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.

RECIPE NOTES
If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it, and then toss it with a teaspoon or two of grape seed oil to prevent it from sticking. Transfer the cooked pasta storage container, cover and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

Print Friendly and PDF

Recipe: Breakfast Hash in 30 Minutes!

I thought I would bring you a little BREAKFAST HASH on this gorgeous sunny morning. Not only does it taste fantastic, this nutrient packed meal clocks in at 30 minutes total cook time! Oh YAAAASSSSSSS! AND don’t forget to include this simple and easy meal to your weekly meal prep recipe box. This recipe should take centre stage on every brunch table, and serve it directly from the baking sheet - family style. Honestly, this quick and simple meal will tantalize your tastebuds, warm your belly, and have you dancing all the way to the kitchen sink when you're done. It's THAT GOOD! 

This dish surpassed all EGG-spectations!  I'm curious, do you hate or love eggs? Sunny side up or scrambled? Comment below and let me know what makes you egg-static about eggs. You all know how much I love a good pun :) 

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Photo Description: 1 Pan dinner-large rimmed baking sheet filled with diced sweet potatoes, red bell pepper, broccoli florets, sweet corn, black beans and 6 single sunny side up eggs baked on top of the veggies

Breakfast Hash

PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
SERVES: 3 large or 6 small
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS

2 medium sweet potatoes, peeled and diced (Read Tips below for size)
1 head of broccoli, florets
1 medium red bell pepper, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
Olive Oil, to coat the sheet pan
6 large eggs

DIRECTIONS

  • Adjust your oven rack in the middle of the oven and heat to 425°F. With a little olive oil lightly coat a rimmed baking sheet.

  • Place the sweet potatoes, broccoli florets, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the 3 tablespoons olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine.

  • Bake for 15 to 18 minutes stirring halfway through, until the sweet potatoes are tender. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact; season the eggs with salt and pepper.

  • Return the pan to the oven and bake 7 to 9 minutes, or until the egg whites have set.

  • Enjoy!

TIPS: 

You can enjoy this dish immediately or portion it out into your to-go containers and pack it up and you have breakfast for the week. 

When chopping your veggies, try and cut them to bite size pieces and keep them roughly the same size to ensure even cooking throughout your dish. 

To make this dish even easier, buy pre-cut vegetables from you local grocery store and cut back even more on your prep time.

The olive oil can be substituted out for avocado oil or grape seed oil if you prefer. 

Leftovers can be stored in an airtight container and refrigerated for up to 5 days.

Print Friendly and PDF

Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

Recipe: Kung Pao Chickpeas and Quinoa Lunch Bowl

I love a good fridge clean out. It always produces some of my favourite meals. Opening the refrigerator door, scanning shelves and drawers for ingredients that will make up your meal.

Print Friendly and PDF

Rant: AVOCADOS - What You're Doing Wrong

Rant: AVOCADOS - What You're Doing Wrong

AVOCADO, often mistaken for a vegetable, this pear-shaped fruit with a hard dark green exterior, a single large seed in the centre and a soft creamy pale green pulp has been around for centuries. Consumed and known for their health benefits

Print Friendly and PDF

Recipe: Cranberry Eggnog Scones

Recipe: Cranberry Eggnog Scones

Today on Kelly and Company we talked about the post holiday aftermath left in our pantries and refrigerators. Dealing with the plethora of odds and ends of food occupying prime real estate in our refrigerators. Sharing with you a few ideas and recipes ….

Print Friendly and PDF

Recipe: Quick and Easy Mini Chickpea Patties and Tahini Sauce

Recipe: Quick and Easy Mini Chickpea Patties and Tahini Sauce

Happy Monday! Today was a whirl wind of a day. I've done so much but yet I feel like I haven't accomplished anything. With zero time to cook a full meal this is when my pre-made frozen meals come in handy.

Print Friendly and PDF

Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

Recipe: Meal Prep - Rotisserie Chicken Salad Lunch Bowl

We’re all guilty of saying “I’m so busy” at least once a day. Has this become the new normal?  Have these three words become the scapegoat of 2017?

Print Friendly and PDF

Recipe: One Pan Cajun Chicken And Sweet Potatoes

Recipe: One Pan Cajun Chicken And Sweet Potatoes

Get ready to enjoy this quick and easy Sheet Pan Chicken and Sweet Potato dinner. A complete meal made in one pan and ready in 40 minutes. Not a carnivore? Fish not your thing? Go ahead and sprinkle some of this seasoning on a fresh Portobello mushroom and grill. 

Print Friendly and PDF

Rant: New Sandwich Shop on St Clair Avenue West

Rant: New Sandwich Shop on St Clair Avenue West

An Instagram is where I first discovered Lox + Schmear. Only 2 months old and it's quickly becoming a neighbourhood favourite.

Print Friendly and PDF