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Smuckers Pairings Part Two!

29 Sep

Good Morning lovelies! I just wanted to pop in again and give you some more fantastic ways to use Smucker’s jams and Jellies in your kitchen! I really have been getting into creating new recipes with ingredients that I am not used to. It’s amazing how creative you can get when you have to make a recipe with 5 ingredients or less that can be made in 15 minutes or less! However, it works out perfectly for you guys because it results in super quick and easy recipes. I even had almost all the ingredients for these recipes, in my fridge and cupboard!

This time, I wanted to try make a yummy mock-tail using some grape jelly. This drink turned out super delicious and I think both kids and adults alike, would enjoy sipping on a glass of this. Although, the adults may want to add a splash of their favorite spirit, to make it a grown up beverage.


Concord Grape & Lime Spritzer:

Serves 1

  • 1 tbsp Smucker’s Concord Grape Jelly
  • 1 tbsp lime juice
  • ½ cup sparkling water
  • Slice of lime for serving

In a small bowl, mix together the grape jelly and about a tablespoon of the sparkling water, stir this around until the jelly is dissolved and smooth, with no lumps. Now combine the jelly mixture, the rest of the sparking water and the lime juice, in a glass. Stir to combine and then top with a slice of lime for garnish.

Next up, we have a tasty and simple salad that can be made in, seriously, like 3 minutes. It is the perfect salad to go along with your favorite entrees, because you can spend the time making the main dish and then whip up this salad to serve with it, in no time.


Spinach Salad with Raspberry Vinaigrette:

Serves 4

  • 1 bag cleaned and washed baby spinach
  • 1 pint fresh raspberries
  • 1 tbsp Smucker’s Raspberry Jam
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil


Pour your spinach into a salad bowl and add in the raspberries. Set aside while you make the dressing.

In a mason jar with a lid, add the jam, vinegar and olive oil. Season with salt and pepper, and secure the lid, and then shake, shake, shake, until it is all combined. Pour the dressing onto the salad, and toss to coat. Serve immediately.

Then, I thought it would be really fun to make a main dish. Last time (linked) I made some delicious chicken breasts that tasted like Turkey Dinner!  So this time, I wanted to try to make one of my favorites, schnitzel.

Schnitzel is great because it cooks up so quickly due to the fact that the pork is pounded out very thinly. I made a delicious sauce/glaze out of Smucker’s Wildberry Jam, and poured that over top. I served mine with pasta and some of the salad above! But you could have whatever you like with it.

Make sure you get the “quick fry” boneless pork chops at your store or local butcher!



Schnitzel with Wildberry Glaze:

Serves 2

  • 2 quick-fry boneless pork chops
  • 1/4 cup flour
  • 1 egg, beaten
  • ½ cup panko breadcrumbs
  • ¼ cup Smucker’s Wildberry Jam


Add the flour, beaten egg and panko each to their own separate bowls. Grab the pork chops and put them between two sheets of wax paper, using a mallet, rolling pin or even the bottom of a heavy pan, pound the pork chops out until they are about ¼ inch thick all the way through. Season them generously on both sides with salt and pepper. Dredge each chop in the flour, then egg, then panko. Use your hands to press the panko into the pork.

In a large frying pan, heat enough oil to coat the bottom of the pan, over medium high heat. When hot add the chops and fry about 3 minutes on the first side, or until it is nice and golden and crisp. Flip and cook for another 2-3 minutes. While the pork is cooking, add the jam to a small microwavable bowl, add about a tablespoon of warm water and then heat for about 45 seconds in the microwave. This will make the jam nice and warm as well as slightly more sauce like.

Serve the schnitzels with a drizzle of the Wildberry glaze.

Now what is left? We have a drink, a salad, our main course…we’re missing dessert of course!

I wanted to make something light and fresh, so I went with Raspberry filled crepes! Crepes are a great dessert or even breakfast, when you are short on time, because they cook up so quickly. You can fill them with whatever you like, but jam is a delicious and easy option!



Raspberry Filled Crepes:

Serves 2

  • ½ cup flour
  • ¾ cup milk
  • 1 egg
  • 1 tbsp honey
  • Smucker’s Raspberry Jam

In a mixing bowl, combine the flour, milk, egg and honey and whisk into a smooth batter.

Heat a crepe pan or small non-stick frying pan, over medium heat. Add a small ladle of batter, and swirl the pan around to make the batter spread out slightly. Cook for 1-2 minutes on the first side, then carefully flip and cook for another minute on the other side. Transfer to a plate and repeat until you are out of batter.

When you are all done cooking the crepes, it is time to fill them. Grab your first crepe, and then add about 1 tbsp of jam to one half of the crepe, spreading it out with a spoon. Then fold the crepe in half, and again so it is in a quarter. Repeat with the remaining crepes. Add 3 or 4 crepes to a plate and dust on some powdered sugar. Serve warm or room temperature!


I hope you all enjoyed this second installment of pairing ideas using Smucker’s Jams and Jellies, and maybe it inspired you to get creative and challenge yourself in the kitchen!

Have a wonderful day folks!


Smucker’s Pairings are a simple, easy way to create delicious food combinations with jam and other ingredients, designed help you discover how flavours mingle together for mouth watering results. Each pairing has 5 ingredients or less, and is ready in less than 15 minutes. Because with a name like Smucker’s, it has to be good. For specific information on our jam flavours and varieties, please visit



**This post was brought to you by Smucker’s Foods of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Smucker’s Foods of Canada.**



Smuckers Pairings

7 Jul

Hey Ya’ll,

I hope you all are having a wonderful day today! I wanted to stop by today and fill you in on some new recipes I have been experimenting with. I got the opportunity to try out and work with some Smuckers products and create some pairings with their yummy jams and jellies. All of my pairings require 5 ingredients or less and are quick and easy to put together.

To be completely honest, I am not a huge jam eater. I like it and all but it is just not the first thing I grab in the morning or any other hour. However, after I tried it in some different ways, especially in savory dishes, I absolutely loved the ease and convenience of using a jarred jam. It just made the recipes so simple and delicious.

So, whether you are a jam lover or not, I think you should all try out some of these Smuckers pairings and see what you think. I bet they may change your idea of using jams and jellies in YOUR kitchen as well.

I’m going to start off with the first thing that came to mind when I thought about cooking with Jam. Of course it was something sweet because that was the first thing your mind jumps to when you think of cooking with fruit.

2014-06-23 05.55.37 1_resized

I thought an awesome way to use the Smuckers Strawberry Jam would be to make a Grown Up Pop Tart. What can be more of an Adult flavour, than delicious and smooth Brie cheese. Paired with sweet strawberry jam and encased in crisp puff pastry, you really can’t go wrong!

2014-06-23 05.52.39 1_resized

Grown Up Pop Tarts:

Makes 8 pop tarts

  • 1 pkg (two sheets) frozen puff pastry, defrosted
  • 1 cup Smuckers strawberry jam
  • 12 ounces Brie cheese, sliced
  • 1 egg, beaten
  • Sugar for dusting

Preheat your oven to 425 degrees. On a floured board, lay out your sheets of puff pastry, one on top of the other. Cut the pastry sheets in half lengthwise, so you get two long strips of pastry. Cut each strip into 4 pieces, so you will have 8 squares of pastry that are doubled up. Grab one square and separate it from the other sheet. Spread about 1 tbsp. jam on the sheet, leaving a bit of room around the edge to seal. Lay a piece or two of the brie on top and then top with the other sheet of pastry. Using a fork, seal the edges by pressing the fork into the pastry, then poke a few holes in the top so the air can escape when baking. Repeat with the remaining squares, until you have 12 pop tarts.

Lay them out on a baking sheet lined with parchment paper, and brush them lightly with the beaten egg. Sprinkle with a little bit of sugar and bake for 12-13 minutes until golden, puffed and crisp.

Let them cool a little before digging in as the filling will be super hot!


After the pop tarts, I wanted to be a bit more creative and make some kind of savory appetizer. Immediately I thought of my quick and easy  sweet and sour meatballs. You just toss everything into the slow cooker and forget about it! I have been making these for years and they are perfect for a potluck, easy appetizer or even as a quick dinner served over some steamed rice. YUM.

2014-06-23 05.59.07 1_resized

Whenever I make these meatballs, I get so many compliments on them. I am almost embarrassed to tell people how easy they are. I guess my secret is really out now!

Sweet and Sour Meatballs:

Serves 8 for an appetizer or 4 for a main dish

  • 1 jar Smuckers Grape Jelly
  • 1 jar chili sauce
  • 3 tbsp. whole grain Dijon mustard
  • 1 package frozen fully cooked meatballs, defrosted
  • Minced chives for garnish

Pour the grape jelly, chili sauce and Dijon into a pot over medium high heat. Stir until the jelly is melted and the sauce comes together. Once the sauce comes to a simmer, add the meatballs and continue cooking for 10-12 minutes or until heated through. Garnish with the minced chives.


Next up, I really wanted to step outside my comfort zone and make something savory that I had never tried before. I saw the Smuckers Wildberry Jam and thought, this would be perfect as a substitute for cranberry sauce.

2014-06-23 06.13.50 1_resized

So I decided to whip up some delicious Crispy Baked Berry Chicken. These have all the flavours of the holidays, without all the time and mess!

2014-06-23 06.14.15 1_resized

Crispy Baked Berry Chicken:

Serves 4

1/2 cup Smuckers Wildberry Jam

2 boneless skinless chicken breasts

1 cup panko breadcrumbs

1 tbsp dried sage

Olive oil cooking spray

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

Butterfly each chicken breast and then cut into two pieces. Pound each piece out so it is about 1/2 inch thick all over. Season with salt and pepper on both sides and then spread about 1/4 of the jam over each piece of chicken. Mix together the breadcrumbs and sage in a bowl and then evenly distribute the breadcrumbs over all the chicken. Give each piece of chicken a generous spritz of the olive oil spray, and then bake for 12-13 minutes or until cooked through. These come out super crunchy on top and juicy in the middle! They would be great served with some mashed potatoes and steamed veggies for a taste of the holidays all year round.


Okay so we have breakfast, an appetizer and dinner…what are we missing? Lunch! When I think of a quick and easy lunch, I always think of grilled cheese. You can whip one up in less than 5 minutes and they are so satisfying.

2014-06-23 06.25.09 1_resized

I thought it would be nice to switch it up a little and use sharp white cheddar and peach jam. The salty sharp cheddar and the sweet and mellow peach jam, make for a perfect combination!

2014-06-23 06.25.14 1_resized

Peach and Sharp White Cheddar Grilled Cheese:

Makes one sandwich

  • 2 slices white bread (or whatever sliced bread you prefer)
  • 2 tbsp. softened butter
  • 2 tbsp. Smuckers Peach Jam
  • Sliced sharp cheddar cheese

Heat a cast iron pan over medium heat. Butter one side of each slice of bread, and then gently place them butter side down on a clean board. Spread one slice of the bread (non buttered side) with the peach jam and then top with the cheddar slices. Place the other slice of bread on top, butter side out. Place the sandwich into your preheated pan and allow the bread to brown on the first side, about 2-3 minutes. Flip over and then using your flipper, press down the top of the sandwich to compress it a bit. Once the other side has browned and the cheese is melty, remove from the pan and let cool for a moment or two, or all the cheese will come spilling out. Slice in half and serve hot!


Lastly I really wanted to make a yummy dessert that would be easy to make but also something you don’t see every day. I love tropical flavours, so that is why I went with this simple Tropical Shortcake.

2014-06-23 06.44.12 1_resized

It has all the elements of the classic Strawberry Shortcake, like cake, fruit and a fluffy whipped topping, but instead I am using Pineapple Jam, Coconut Whipped Cream and Toasted Coconut. Easy and SO delicious. You can take something as simple as this, to the next level by putting some effort into the presentation. Using a glass to cut the pound cake into rounds, makes the dish look even more beautiful and will make your family think you took hours to make them.

2014-06-23 06.43.35 1_resized

Tropical Shortcake:

Serves 4

  • 1 can very cold coconut milk (you can’t use light coconut milk!) **put the coconut milk in the fridge for about 8 hours or overnight before using**
  • 1 tbsp. powdered sugar
  • 1/2 cup Smuckers Pineapple Jam
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1 golden or vanilla pound cake

Open the cold can of coconut milk and scoop the solid part into the bowl of your electric mixer, do not use the watery part. Add the powdered sugar to your bowl as well and then beat on high until the coconut milk looks like fluffy whipped cream, set aside for a moment. Slice the pound cake and then using a round cookie cutter or even a drinking glass, cut out rounds from the pound cake. You will want 12 rounds in total.

Set one round on a serving plate, and spread a little of the jam on the cake, follow with a little spoon of the coconut cream, then another round, more jam, more cream and the last round of cake. Top with a dollop of coconut whipped cream and a sprinkling of toasted coconut. Enjoy!


Well I really hope this post helped to give you some new ideas of ways to pair Jams and Jellies with your favorite foods to make delicious dishes. If you try out one of my pairings, please comment below and let me know what you thought. I would also love to hear what you would pair with Smuckers jams!


Miss Delish asks:

What is your favorite flavour of Jam or Jelly?

How would you use it in a creative recipe?


Smucker’s Pairings are a simple, easy way to create delicious food combinations with jam and other ingredients, designed help you discover how flavours mingle together for mouth watering results. Each pairing has 5 ingredients or less, and is ready in less than 15 minutes. Because with a name like Smucker’s, it has to be good. For specific information on our jam flavours and varieties, please visit



**This post was brought to you by Smucker’s Foods of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Smucker’s Foods of Canada.**



Soft Beer Pretzels with Beer and Sharp Cheddar Dipping Sauce

15 May



Ummm. What the?

This recipe is bananas. I created this monster recipe, and even I think it is ridiculous. Ridiculously awesome, that is.

Samuel Adams approached me a while back and asked if I would like to create a recipe using one of their beers (that are now available in Canada by the way.) So of course I jumped on board right away. There are three types of beer available in Canada at this point in time, which are Samuel Adams Winter Brew,  Latitude 48 IPA and The Boston Lager. I decided to go with the Boston Lager which is widely available, I’ve seen it in almost every liquor store I’ve been to recently, but I picked mine up at the one of the BC Liquor Stores.



I really wanted to make something that you could taste the beer in, and really complemented the flavor of the rest of the dish. I went back and forth on a few ideas and then finally I had the great idea of making these pretzels. Not only is there a beer cheddar dipping sauce, but there is beer baked right into the pretzels! I told you, bananas.

Also, this recipe is fairly straight forward but because I know some of you shy away from baking breads, I did a step by step with photos, to help you along the way. There’s 49 pictures, so lets get going…

Start by pouring one bottle of Samuel Adam’s Boston Lager, into a small pot over medium high heat.




It feels VERY wrong to heat up beer, but trust me, it’s worth it.

Heat it until steaming but not yet simmering. Remove from the heat for a minute or two, then add one package of active dry yeast.




Set aside to let the yeast work it’s magic.

Now in a large bowl, combine the melted butter, sugar and salt.




Now back to the beer/yeast mixture. It’s looking all frothy and weird, which in this case is just what we want!




Now add the beer/yeast mixture to the bowl with the butter/sugar/salt mixture.



And stir!

Now add about 3 cups of flour.



Mix it up with a spoon until it comes together into a sticky and stringy dough. It should look something like this:




Now pour the dough out onto a floured work surface, such as this:




It should look like this: (I’m really babying you guys here)




Now knead the dough for a good 8-10 minutes, until it forms a smooth and elastic dough (flour crop circles optional.)




Now set the dough ball into a greased bowl, flipping over so the whole surface of the dough is coated in a light layer of oil. Cover with plastic wrap and set aside in a warm place, until doubled in size, about an hour or so.

You can use this time to clean your kitchen or watch an episode of  ‘The Real  Housewives of ____________’ (pick your poison.)




Whoa, this got big.




Now if you ended up watching TV, you should probably have a little leftover flour on your work surface from before. If you cleaned up like a crazy person, you’re gonna need to lightly flour your surface before turning it the dough out of the bowl.




The dough should be super airy and fluffy. Punch down the dough and then cut into 8 equal pieces.




Roll each piece into a ball.




Then roll the ball into a super long rope shape. Think making playdough snakes.




It really helps if the dough isn’t too floury here, it makes the rolling much easier.




Now take each roll and twist it into a half circle.




Then bring the ends up and around to make a pretzel shape!




FUN! Repeat with the remaining 7 dough ropes.




Now get a big pot of water on the stove and bring to a boil. Add a bunch of baking soda, this helps to get that pretty brown crust on the pretzels when you bake them. Without the baking soda, you’re just going to have a bunch of pretzel shaped bagels.




Drop one or two pretzels in the water at a time. Just cook for about 30 seconds before pulling them out.




Once they are done, remove them and place them on some paper towels to dry for a sec.




Repeat with the remaining pretzels.

Once they are all done the boiling process, place them on an oiled baking sheet. Crack one egg into a bowl.




And beat it!




Grab some coarse salt.




Now grab your pretzels, I only put 4 pretzels on one baking sheet to allow enough room for them to bake up.




Brush each with the egg wash.




Then sprinkle generously with the coarse salt.




All done!




Just kidding, we need to bake them first.

Stick them in a preheated oven (425 degrees)




And bake them for about 12-15 minutes. Until they look like THIS:








There is seriously nothing more satisfying than baking something that turns out perfectly, like these little babies.

Now leave them on a wire rack to cool while you make the beer cheese.


Heat half a bottle of beer in small pot over medium high heat. Drink the other half, obviously.




Again with the heating of the beer. Makes me feel bad inside.

Add some sharp cheddar cheese.



Cream cheese.




Dijon mustard.








And pepper!




Whisk all together till it’s melted, smooth and creamy…




Now chop up some parsley for color and freshness…




And add it right into the cheese sauce.




Holy moly this is wicked stuff. I don’t trust myself around things like this.

Now serve up a warm pretzel with a side of this delish beer cheese.




My goodness, these are good.




They are really not that difficult to make, just set aside a chunk of time and try them out! You will feel like a domestic goddess when they turn out perfectly.

You can really taste the beer in the dip and you get s slight hint of beer in the pretzel too.

Enjoy, Folks!


**This post was sponsored by Branding and Buzzing however all recipes and opinions are my own!**


Soft Beer Pretzels with Beer and Sharp Cheddar Dipping Sauce:

Makes 8 Large Pretzels

Total Time:

Total time where you’re actually doing things:


What you need:

For the pretzels

1 bottle (355 ml) Samuel Adams Boston Lager

1 packet active dry yeast

2 tbsp butter, melted

3 tbsp sugar

2 tsp salt

3 cups flour (plus extra for rolling and such)

2/3 cup baking soda

1 egg, beaten

1/4 cup coarse salt


For the Beer and Sharp Cheddar Dip

1/2 bottle Samuel Adams Boston Lager

2 cups grated or chopped sharp cheddar cheese

1 block cream cheese (250 g)

1 tbsp dijon mustard

1 tbsp honey

1/4 cup chopped fresh parsley


What to do:

For the pretzels

In a small pot over medium high heat, add one bottle of Samuel Adams Boston Lager and heat until just steaming (not simmering or boiling.) Remove from the heat for a moment and once it reaches around 110 degrees, add the packet of yeast. Set aside for 5 minutes until frothy.

In a large mixing bowl add the melted butter, sugar and salt. Add the beer/yeast mixture and stir gently to combine. Add the 3 cups flour and mix with a spoon until it comes together into a sticky stringy dough. Turn out onto a well floured surface and knead for 10 minutes or so, until the dough is smooth and elastic. You can add more flour as you need. Form into a ball and place into a greased bowl. Flip the dough over so the whole surface of the dough ball is coated thinly in oil. Cover the bowl with plastic wrap, loosely so it has room to rise, and set in a warm place until doubled in size, about an hour.

Once the dough has risen. Turn it out onto a lightly floured surface. Punch down and then cut into 8 equal pieces. Roll each piece into a ball and then roll into long rope shapes, about 15 inches long. Form each rope into a pretzel shape.

Preheat your oven to 425 degrees and grease two baking sheets.

Bring a large pot of water (about 8-10 cups) to a boil over high heat, then add the baking soda. Boil 1 or 2 pretzels at a time, for 30 seconds. Remove to a stack of paper towels to drain. Repeat with the remaining pretzels. Set 4 pretzels on each greased baking sheet. Brush each with some beaten egg and sprinkle generously with coarse salt.

Bake for 12-15 minutes until golden! Remove to a wire rack to cool.


For the Beer and Sharp Cheddar Dipping Sauce

In a medium pot over medium high heat, add the beer, cheddar and cream cheese. Heat until smooth , whisking constantly. Add the dijon, honey and pepper and remove from the heat. Add the chopped parsley. Serve hot with the yummy Soft Beer Pretzels!

Enjoy, Ya’ll!

Simple Spinach & Garlic Rotini with Crispy Sausage

2 May

Good Morning Ya’ll!

I hope you guys are all having a wonderful Friday so far. I’m hoping I get a bit of a chance to relax this weekend, the last few weeks have been insane for me. I just really want to curl up with a book (ideally outside but the weather doesn’t seem like it’s going to hold up) and maybe have a Netflix marathon.

What do you guys have planned for the weekend?

Onto more delicious things, I made this pasta for you! I saw a similar recipe from Jamie Oliver a while back and it just stuck in my head. Finally when I went to look at the recipe I noticed it called for using the greens from garlic, which I had no idea where to get. So I decided to switch it up with just spinach and a bunch of garlic. I also decided to sauté the spinach rather than boiling it, to reserve some of the healthy nutrients!


The color of this pasta is amazing, if you didn’t know any better you would assume it was pesto. The flavor is much more mild than pesto but with a kick of garlic.


This recipe is super simple and comes together in less than 30 minutes so it makes for a perfect weeknight meal.


Enjoy, Folks!


Miss Delish asks:

Do you have a recipe that you’ve seen that you currently can’t get out of your head?

What are you up to this weekend?


Spinach & Garlic Rotini with Crispy Sausage:

Serves 4-5

Total time: 25 minutes

Total time where you’re actually doing things: 20 minutes

What you need:

  • 2 tbsp. olive oil plus 1/4 cup (divided use)
  • 1 bag washed baby spinach
  • 4 cloves garlic, minced
  • Salt and Pepper to taste
  • 1 box rotini pasta, cooked as per package directions and drained
  • 1 tbsp. fennel seeds
  • 1 tsp red chili flakes
  • 1 lb Italian sausage (removed from casings)
  • 1/2 cup grated grana padano cheese (or parmesan if you prefer)

Heat a large, deep, sauté pan over medium high heat. Add 2 tbsp. of the olive oil until hot. Add the garlic and sauté for 1 minute until softened. Add the spinach and continue tossing until the spinach is soft and wilted. Season generously with salt and pepper. Transfer the spinach and garlic to a blender or food processor and blend until smooth. While blending, slowly pour in the remaining olive oil until combined, set aside.

In a mortar and pestle, add the fennel seed and chili flakes, bash them up a bit to get the oils out. You can also use a rolling pin on a cutting board if you don’t have a mortar and pestle. Set aside.

In the same skillet as you cooked the spinach (if you’re lazy like me) set over medium high heat, add the sausage meat, and sauté until cooked through. Add the spices you bashed up, and stir to combine. Now continue cooking, stirring often to break into small pieces, until the sausage is super crunchy. This will take about 7-8 minutes.

When the sausage is cooked, remove it to a bowl, and add the pasta and sauce to the pan, toss and stir to coat completely. Add about half of the grated grana padano, and stir again to coat. Transfer to a serving dish or individual bowls. Top with the sausage and another sprinkling of cheese.


Beer Battered Shrimp Tacos with Jalapeno Lime Crema

30 Apr

hi hi hi!

It’s me, I’m back with more food to fill your bellies.

First, though, I think we should have a bit of a chit chat. We haven’t really talked about life recently, have we? I’m going to list 5 things that I have been doing lately and you guys should do the same in the comments below!

1. We’re pretty much all moved in and organized in our new place, I am going to do a whole post about some fun things I’ve been doing to decorate and organize. So definitely watch out for that next week-ish. But for now, let me just say I am dead tired. Cleaning, packing and organizing every night after a full day of work, gets mighty exhausting around the 12th straight day. Luckily for me, I am pretty much done now and I am happy with how things look at this point. We still want to buy a new sectional for the living room. Any ideas?

2. Along those same lines, I just ordered a custom dining table from this awesome local company called Rainfall Designs

I met with Desiree who makes up half of the Rainfall Designs team, and we were so impressed with their tables that we had to order one on the spot. They are all custom made and so you can choose the size, color and finish of your table. It takes them about 5-6 weeks to make your beautiful table. They also make benches, side tables, coffee tables, desks ect. Ours is going to be similar to this one.

Now I just have to find chairs. Again, any suggestions?

3. We have been really into binge watching series on Netflix. We just finished Orange is the New Black which I am SO excited to come back in June. We also got thoroughly obsessed with Suits. Which reminds me that Gabriel Macht needs to be mine, now. As well as Luther which is an awesome show! I was not really expecting to like it but its so dark and creepy, love it. We are looking forward to watching True Detective which everyone has been freaking out over. In case you were wondering, yes our whole lives do revolve around television.

4. I bought a Pilates reformer to use at home and I’m loving it. For anyone who has done Pilates at a studio, you know how expensive that can get. I was really sad when I had to stop going, but I knew it had to be done. I browsed online for reformers and they were still pretty expensive, between $700-$1000 or more. Lucky for me, someone had one for sale locally on Craigslist and I nabbed it for just under $200. It has the jump board and everything! Wee. I didn’t get to use it much since I got it right after we moved in, but I did a little training session for the last couple nights and I am really loving it.

5. I have been cooking A LOT. I am really focusing on making the most of the ingredients I already have, rather than buying new stuff all the time. It is forcing allowing me to get really creative with recipes which has actually been really fun and challenging. Tonight I am going to possibly make some muffins for the week and then scrounge up something for dinner.

Now tell me what you guys have been up to! I wanna know.


Okay, onto the good stuff. I made these tacos one of the first nights after we moved and I did so for two reasons:

1. I had a hankering for tacos

2. We had no protein in the house other than shrimp

After we did our big first grocery shop, we came home with an elevator load of stuff and once we finished putting it away, Mr. Delish proclaimed that we had nothing to eat.



It was all the basics but nothing to really make any complete meals.

Luckily I did buy a gigantor bag of prawns from Costco so I decided to batter some of those babies up and shove ’em in a taco and then shove those in my face.



These are super easy guys, they come together in about 20 minutes and you will love the flavors!

Miss Delish asks:

What have you been up to lately?

Do you ever try to challenge yourself to make a meal with only what you already have in the house? Do you have any tips for me?


Beer Battered Shrimp Tacos with Jalapeno Lime Crema:

 Serves 4

Total Time: 20 minutes

Total time where you’re actually doing things: 20 minutes

What you need:

  •  1/2 cup sour cream
  • 1 jalapeno, minced finely
  • 2 tbsps minced cilantro
  • the juice of one lime
  • 1 cup all purpose flour, plus 3 tbsps
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp seasoning salt
  • 1/4 tsp cayenne pepper
  • 1 can of your favorite beer, I used Alexander Keith’s IPA because it’s not really an IPA and I have a thing for it.
  • 1 lb fresh shrimp, peeled and de-veined
  • Small flour tortillas, warmed
  • Avocado, cilantro and lime wedges for serving
  • Oil for frying

In a small bowl, mix together the sour cream, jalapeno, cilantro and lime juice, cover and refrigerate until ready to eat.

In a large bowl, add 1 cup of the flour, garlic powder, onion powder, seasoning salt and cayenne pepper and use a whisk to mix until totally combined. Now slowly sip pour in the beer, whisking as you go, until you get a smooth batter.

Now set a large heavy bottomed pot over medium high heat and add about 2 inches of oil into the pot. Heat until a drop of the batter bubbles up and fries without falling to the bottom. While it is heating, toss the shrimp in the remaining flour and then drop them into the batter.

Once the oil is ready, add the battered prawns, one by one, making sure to let the excess batter drip off before adding to the oil. Fry in batches, until golden, about 2-3 minutes. Remove to a plate lined with paper towels to absorb the extra oil. Grab a flour tortilla, add 3 or four prawns, some avocado, cilantro and then drizzle with the Jalapeno Lime Crema you made earlier. Serve with lime wedges for spritzing.


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