Sunday, August 31, 2008

Cheese and Onion Pastie Pizza

I love pizza and I love cheese and I love potatoes and onions, I mean, I just absolutely love all these ingredients, so when I was browsing Marie's blog and saw this recipe I knew I had to try it.

It's SO good!

Cheese and Onion Pastie Pizza

*Cheese and Onion Pastie Pizza*
Makes 1 12-inch pizza
Recipe credit: A Year From Oak Cottage

Pizza dough for one pizza
prepared Caesar Salad dressing
4 cups frozen hash browns, thawed out and crumbled
2 ounces strong cheddar cheese, grated
2 ounces red Leicester cheese, grated (I used colby jack)
2 ounces mozzarella cheese, grated
2 ounces freshly grated Parmesan cheese
6 green onions, chopped

Pre-heat the oven to 400*F. Lightly grease a 12 inch pizza pan and press the dough out onto it to cover and fill it, making it a bit thicker at the edges and forming a rim.


Place it into the pre-heated oven and bake for 8 to 10 minutes or until set and dry to the touch. Remove from the oven and spread with about 1/4 cup of Caesar salad dressing.



Place the crumbled hash browns in a bowl along with the different cheeses and the onions.


Give it all a good mix and then sprinkle it over the partially baked crust, spreading it out evenly.


Drizzle with another 1/4 cup of salad dressing.


Return to the oven and bake for 20 to 25 minutes until the potatoes are lightly browned and the cheese is bubbling. Remove from the oven and let sit for a few minutes before cutting into slices to serve.

Saturday, August 30, 2008

Sandra's Favorite Sandwich!

I'm a seafood lover, if there is a choice between meat and seafood, I will go for the fish. Plain and Simple!

One of my favorite Subway sandwiches is the Seafood Sub, of course, but when I crave it at home I make myself one, it's so quick and simple and just delicious.

In a medium bowl, combine 1 bag of small salad shrimp (make sure to run it under cold water for 5 minutes to defrost), 1/4 finely chopped onion, 1/4 chopped celery, 1 package of crab lump meat.

Add in enough mayonnaise to mix everything together. I am a mayo lover so I tend to overdo it at times but just use your own judgement here.

Mix everything together and then add a pinch of salt and pepper and drizzle some mustard over the top. Again, just eyeball it, as much or as little as you want.

Stir everything well and then spoon onto Hoagie buns

Top with two slices of Swiss Cheese and that's're done.

You can also add green peppers and lettuce etc. I've used this as a base and added more ingredients if I felt like it.


Tuesday, August 26, 2008

Roast Chicken!

This exactly how I make my roast chicken, so when I saw the recipe at Marie's blog I couldn't help but smile. I changed a few things from her recipe but it's pretty much the same.

*Perfect Slow Roasted Chicken*
serves 4

softened butter, for greasing the pan and chicken
1 medium to large sized corn fed organic chicken
2 heads of garlic, halved crosswise
sea salt and cracked black pepper
3 1/2 ounces white wine
3 1/2 ounces chicken stock
2 springs of fresh rosemary
6 bay leaves
1 lemon, cut into 4 wedges

Pre-heat the oven to 325*F. Grease a large roasting tin with softened butter and then rub the chicken all over with some more softened butter.

Place the chicken in the pan. Place the halved garlic heads in as well. Sprinkle it all with some sea salt and cracked black pepper. Squeeze the lemon wedges over all and then throw them into the pan as well. Mix together the chicken stock and white wine and drizzle it over. Cover everything with a large sheet of aluminum foil, sealing it tightly, and then place it into the pre-heated oven.

Roast for one hour. Remove it from the oven and take off the foil and discard. Add the rosemary and the bay leaf. Return to the oven and roast, uncovered for another 50 minutes.

Turn the oven temperature up to 425*F. Roast for 30 minutes longer. Remove from the oven and cover loosely, let rest for at least 10 minutes before serving.

I served mine with white rice, ladled some of the gravy from the pan on top and also served a simple salad with it.


Applesauce Spice Cake!

I've been on an Applesauce kick, it's applesauce this and applesauce that. Maybe it's because I'm starting to wish for fall and there's nothing like the scent of nutmeg and allspice, mingled with apples to make me feel like I am right in the middle of the season.

I got this recipe from the wonderful Marie at A Year From Oak Cottage. I just LOVE her recipes.

*Applesauce Spice Cake*
Serves 10 to 12

This is a lovely cake that the whole family will enjoy. Deliciously moist and full of the wonderful flavour of spice, studded with soft raisins and crunchy walnuts, this truly is a joy to bake and to eat. The smell of this when it is baking is truly heavenly!

2 ½ cups plain flour
1 cups caster sugar
2 cups unsweetened applesauce
½ cup vegetable shortening such as Trex, White Flora or Crisco
½ cup water
2 large eggs, beaten
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
½ tsp freshly grated nutmeg
1 cup chopped toasted walnuts
1 cup sultanas

¾ cup of softened butter
5 cups icing sugar, sifted
¼ cup milk
1 tsp vanilla essence
1 tsp lemon essence

Pre-heat the oven to 180*C/350*F. Lightly grease and flour a 9 by 15 inch baking pan and set aside.

Sift together the flour, soda, baking powder, spices and sugar into a large bowl.

Drop in the shortening, applesauce, water and eggs.

Beat it all together with an electric mixer until it is all smooth, beating well. Fold in the sultanas and walnuts.

I didn't have walnuts so I took a small pack of peanuts and chopped them

Spread evenly in the prepared pan.
Bake for approximately 34 to 40 minutes or until lightly browned and the top springs back when lightly touched. Alternately you may use a toothpick to see if it is done, which when inserted will come out clean.

Remove from the oven and place in the pan on a wire rack to cool completely.
Once completely cool make the frosting.

Beat the butter until light and fluffy

and then beat in the remaining ingredients, beating until smooth and fluffy.

Spread evenly across the top of the cake.

(leave the cake in the pan and serve from there) If you want you can sprinkle more toasted walnuts over the top of the finished cake.



Sunday, August 24, 2008

Menu Plan Monday!

Hello everyone, here's what's on the menu for this week.

If you want to join in with your own menu or take a look at all the other ladies participating, head over to Laura's blog "I'm an Organizing Junkie".

Monday 25th
Breakfast: Applesauce Puffs, Orange Juice
Lunch: Tuna Pita Pockets
Dinner: Steaks with Pepper Sauce and Rice

Tuesday 26th
Breakfast: French Toast, Milk
Lunch: Grilled Cheese and Tomato
Dinner: Seafood Subs (carried over from last week)

Wednesday 27th
Breakfast: Bacon and Eggs, Toast, Juice
Lunch: Soup, Yogurt
Dinner: Roast Chicken and Potatoes

Thursday 28th
Breakfast: Pancakes, Apple Juice
Lunch: Lean Cuisine Chicken Panini
Dinner: Meatloaf w/mashed potatoes

Friday 29th
Breakfast: Breakfast Delights
Lunch: Salad
Dinner: Chicken Cordon Bleu w/ salad

Saturday 30th
Breakfast: Cinnamon Roll Toast (Recipe below)
Lunch: BBQ - Burgers, Hotdogs, Potato Salad...Jelly Roll for dessert
Dinner: BBQ leftovers

Sunday 31st
Breakfast: Biscuits and Gravy, Sausage, Eggs, Toast
Lunch: Late Breakfast
Dinner: Poor Man's Steak


*Cinnamon Roll Toast* - Courtesy of: A Year From Oak Cottage
Serves 1

These are the basic ingredients for one serving, but as you will see, it is very easily multiplied to serve as many as you wish. Never has something so simple tasted sooo good! You won't believe it, but . . . this tastes just like a warm cinnamon roll! Whenever we have a child to stay here overnight this is what I make them for breakfast and they love it and of course, I sometimes use it to feed the child in me!

2 slices bread (white, wheat, or my personal favourite . . . raisin)
1 teaspoon cinnamon
1 tablespoon butter, softened
1/2 cup icing sugar, sifted
1/2 tablespoon water
few drops of vanilla extract

Mix together the cinnamon and the butter until well combined. Use this mixture to butter your slices of bread on both sides. Heat a large sized skillet over medium high heat and then add your slices of bread. Toast well on both sides. Remove from the skillet and keep warm while you make the frosting.

Whisk together the icing sugar, water and vanilla to make a soft drizzable icing. Drizzle it haphazardly over the top of your warm cinnamon toast. Dig in and enjoy!!!

Saturday, August 23, 2008

Applesauce Puffs!

Very easy and so good, especially warm out of the oven.

Applesauce Puffs

2 cups Biscuit Mix
1/2 cup sugar
1 1/4 teaspoon cinnamon
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons vegetable oil
2 tablespoons melted butter

Heat oven to 400° .Grease 12 muffin tins. Mix 1/4 cup sugar and 1/4 teaspoon cinnamon and reserve. Combine Biscuit Mix and 1/4 cup sugar and 1 teaspoon cinnamon in a bowl. Add applesauce, milk, egg and oil. Beat well. Fill greased muffin tins 2/3 full. Bake for 12 minutes. Remove muffins and dip in melted butter, then in sugar and cinnamon mixture. Yields 12 muffins.

Monday, August 18, 2008


My absolutely favorite cookie, boy do I have to control myself with these, they're up there with my love for donuts and THAT says a lot.

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1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tsp. vanilla
2 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/4 tsp. salt

Cream butter, shortening, sugar and eggs, then add vanilla. In another bowl, mix flour, baking powder and salt and then incorporate your wet and dry ingredients. Form into balls and roll in a cinnamon & sugar mixture (approximately 1/2 c. sugar and 2 tsp. cinnamon). Bake at 400 for approximately 10 minutes.

Cream butter, shortening, sugar and eggs, then add vanilla

In another bowl, mix flour, baking powder and salt and then

incorporate your wet and dry ingredients.

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Form into balls and roll in a cinnamon & sugar mixture

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Bake at 400 for approximately 10 minutes

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Bifes de Cebolada!

Bifes de Cebolada

Here's a Portuguese dish that is very well known.

It's filling and it will make it seem like you've been cooking all day when you haven't.  Plus, you know when you're Portuguese, it's all about the "molho" (gravy) right?

Bifes de Cebolada
Bifes de Cebolada - Portuguese Peppered Steak

Round Eye Steak (you can also use just any kind as long as it's not too thin)
1 medium onion, sliced
1 green pepper, sliced
2 medium tomatoes, sliced
1 small can tomato sauce
olive oil
salt and pepper
crushed garlic
bay leaf

Slice the onion, pepper and tomatoes. If you're using round eye steak you don't need to cut it or trim it.

Bifes de Cebolada

If you're using any other type of steak, you may want to trim off some of the fat and cut the steaks in half.

Pour a little olive oil in a big skillet, layer the steak, onions, green pepper and tomatoes. Sprinkle with salt and pepper, 1 tsp. crushed garlic and paprika.

Drizzle with more olive oil and repeat layers. Pour the can of tomato sauce over the steaks.

Bifes de Cebolada

Cook on medium heat until steaks are done. You will need to keep an eye on it and add a little bit of water every few minutes so it doesn't burn and dry out. You want a good gravy when it's done.

Serve over rice, mashed potatoes or fries.

Bifes de Cebolada

Menu Plan Monday!

Hello everyone, here's what's on the menu for this week.

If you want to join in with your own menu or take a look at all the other ladies participating, head over to Laura's blog "I'm an Organizing Junkie".

Monday 18th
Breakfast: Strawberry cheesecake muffins, Orange Juice
Lunch: Breakfast burritos (I know it's lunch but whatever)
Dinner: Bifes de Cebolada (Portuguese steaks with tomato)

Tuesday 19th
Breakfast: Cereal, Milk
Lunch: Tuna Salad
Dinner: Breaded Fish Fillets w/ Salad

Wednesday 20th
Breakfast: Scrambled Eggs, Toast, Juice
Lunch: Lean pockets, mixed veggies
Dinner: Galinha a Braz (Chicken Braz Style)

Thursday 21st
Breakfast: Pancakes, Apple Juice
Lunch: Sandwich, Yogurt
Dinner: Shepherd's Pie

Friday 22nd
Breakfast: Bacon, Eggs, Toast
Lunch: Salad
Dinner: Ham and Cheese Chicken Rolls w/ fries

Saturday 23rd
Breakfast: Biscuits and Gravy, Juice
Lunch: Supreme Pizza
Dinner: Pork Roast with potatoes

Sunday 24th
Breakfast: Cereal, Milk
Lunch: Cheese Dogs
Dinner: Seafood Subs