Mealtime Monday – Seafood Time

Mussels, and lobster, and haddock, OH MY!


I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week!  MY FAVOURITE!  I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough.  Well I say there is NO NEED to fear!  Be bold and try a new dish today!


1 lb mussels

2 tbsp olive oil

2 tbsp butter

1 small/medium onion

3 cloves garlic

1 cup white wine


Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart).  Any mussels that don’t close after you’ve scrubbed them are dead, so discard them.  Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces.  Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat.  Add white wine, parsley and mussels, stir and cover for 8-10 minutes.  Discard any mussels that don’t open after cooking.  Serve with some kind of crusty bread to dip in the sauce!  DELICIOUS! Continue reading


Mealtime Monday – 4 Ingredients or Less

Easy as pie! Which isn’t really that easy…

I always love recipes that consist of about 4 ingredients or less.  I hate running around the grocery store getting tons of things for ONE measly meal (ok, so maybe it’s delicious, that’s not the point) and getting home and realizing you’re missing something.  This MUST happen to other people out there right?  Do you feel me?  Here are two great recipes that are 4 ingredients or less!



-pizza dough

-mozzarella cheese


-deli sliced ham (about 8-10 thin slices)

Preheat the oven to 350.  The hardest part about this recipe is the beginning, spreading out the dough into the right shape.  It basically needs to be rolled out into a big rectangle (use flour for this so it doesn’t stick to any surfaces…ok so 5 ingredients if you want to be technical).  Once it’s in rectangle form, cover the entire surface with the spinach.  Then cover that layer with the slices of ham, ripping pieces to cover properly if needed.  You can do about two layers of ham if you desire.  Then cover with your desired amount of shredded mozzarella.  Now start rolling the pizza up, like a jelly roll.  Once rolled, try to mold the pizza dough around the edges so that there are no holes, and you have a log of dough, virtually.  Spray a cookie sheet with PAM so it doesn’t stick, and brush some oil on the top of the log so it browns in the oven.  Put it in for about 40 minutes, and once the top is nice and brown, it should be done.  Cut strips to serve.  This is an awesome recipe because you can do countless different versions of it. Continue reading

To Do Thursday – Eat Your Heart Out!

You expect me to eat WHAT?

I’m a total foodie, I love to try new things and new flavours, although I’ll admit, I have my meals that I order EVERYTIME I go to certain restaurants, and I really want to start branching out even MORE.  But today is all about different delicacies that I definitely want to try before I die…

foodCrocodile Continue reading

Mealtime Monday – Fall Food Is Among Us!

Sugar and Spice and Everything Autumn!

Hey everyone!  This week, my boyfriend and I made some REALLY delicious meals, and I cannot wait to share them with you!  They are both INCREDIBLY easy, inexpensive, one pot, delicious, and reasonably healthy, so how great is that?   I love using the flavours of fall as much as I can during the season, like sweet potatoes, and pulled pork!!!


-2 lbs pork loin roast or tenderloin

-can of diet root beer

-500 mL bottle of your favourite BBQ sauce

-delicious BUNS

Put the pork in the slow cooker and pour the can of root beer over it.  Turn it on high and cook for about 6 hours.  Drain the pork, then shred after, this is very important because it’s MUCH easier to do it before… Once drained and shredded, pour the BBQ sauce over and keep on warm for 10 minutes.  Serve on DELICIOUS BUNS!  This was the easiest thing ever, and it makes a delicious, tangy, melt in your mouth pulled pork.  Continue reading