When it comes to Christmas Cookies, these days, you can find tonnes of different recipes online or in any family recipe book. But the ones that these are based on seems to be unknown when I try to find out what they’re originally called. My Opa would make cookies that featured a white sugar cookie ring and a chocolate centre. My mom would make the same cookie, but one year the story goes, she put the chocolate on the outside and the sugar cookie in the centre. And I was a child wandered into the kitchen and promptly declared them Stable Cookies. When asked forRead More →

It seems that everyone was making bread earlier this year and I certainly had my own experiments with the subject and hit on several favourites. But when it comes to ones that can be paired with anything and act more like a blank slate or a vehicle for toppings as my wife is fond of saying the Focaccia is the best choice. This particular recipe is simple to make and can be topped with almost anything you like or eat plain! Timing Preparation: 30 minutes Rise: 30 minutes Bake: 30 minutes Total: 1.5 hours Ingredients 1 cup of Water (Warm ~41-46C) 2 tablespoons of ButterRead More →

It’s been a while since I’ve posted a cooking blog, but I recently did my own personal take on a classic comfort food, Chicken Parmesan. The idea for the recipe came out of a poorly executed replacement sauce a few weeks back. When Heather, suggested that it could be turned into a slightly different variation on Chicken Parm. And last week after figuring some details out I made it and it tastes amazing! Not to mention it gives the dish a little more communal feel and makes it super easy to scale up or down. Timing Preparation: 10 Minutes Cooking: 30 Minutes Total: 40 MinutesRead More →

One of my wife’s favourite dishes at our local Milton Thai Restaurant, The Thai House, is their Basil Pad Thai. She enjoys that it’s not too saucy and is spicier than their usual Pad Thai, which is my favourite. So when I happened across this recipe on Pinterest I knew she would enjoy it right off the bat. And sure enough, it’s a hit with both of us! Not to mention it got us started on including the iconic Siracha sauce in some of our dishes. Ingredients 2 Boneless Skinless Chicken Breasts 1 teaspoon Sriracha Sauce 1 teaspoon of red pepper flakes 4 cloves ofRead More →

When it comes to chicken dishes, it doesn’t take much more than crispy and sticky to get me looking closer at the dish. Of course, this usually means the dish is going to cause plenty of chaos and dish use in the kitchen but the end results are worth effort. I already have had to modify this recipe from the original and will certainly be adjusting it more the next time I make it! Ingredients I’ll be dividing the ingredient lists into two sections, one for the chicken, the other the sauce. The Chicken 2-3 Boneless, Skinless Chicken Breasts cut up into bite-sized pieces. 5Read More →

Okay, as I’ve mentioned before it’s not hard to go wrong with the cheesy comfort of Mac & Cheese. But why not kick it up a bit and give a baked version of it a little bit extra by adding in some bacon (or prosciutto in this case) and make it extra crispy by baking it in cast iron? It makes for a good, quick, enjoyable evening meal. Sadly Heather and I didn’t find this one as creamy as our slow-cooker Mac & Cheese, maybe next time increase the amount of cheese sauce. Ingredients Elbow Macaroni ~300g Prosciutto or bacon ~8oz 2 tablespoons of unsaltedRead More →

As many may have guessed based on my last night my heritage is Dutch, in fact, my mother was born in a small town on the cost of the North Sea. So it’s only fair that I add a bit of international flavor to my cooking. The ironic part is that I tend to lean more towards Asian style dishes, but not this time around. I give you Poffertjes, or as the French cafe my wife and I went to in New York City on our Honeymoon called them…Mini Dutch Pancakes. Ingrediants 350mL (1.5 cups) – Luke Warm Milk 250g (1 heaping cup) – AllRead More →

Whenever I’m out traveling and come into a new town or city, there are two types of takeout that I often will judge a location on, the local hole-in-the-wall pizza joint and the Chinese place, specifically their General Tao Chicken. I’ve had some excellent General Tao such as Chambersburg and Waterville, and some terrible ones in Ottawa and Gent. Now, this can be a bit of a difficult dish to master at home. Thankfully Heather and I in our trips through Pinterest ran across a Slow Cooker version of the dish and decided to give it a go. INGREDIENTS One of the best parts ofRead More →

I have never met a single person who did not like pizza in some form or another. I’ll be the first to admit, whenever I’m staying in a new town there are two things I like to get delivered to the hotel room, the first is the local Chinese take-out place, the second is a local pizza joint. While take-out is convenient, homemade is better. And the best part is that you can have it ready in about an hour. Before I get into the details, there are a couple of items that will make your life easier when making homemade pizza, the pizza stone,Read More →

As someone who has tried a baked mac & cheese and didn’t like it (sorry mom) because it didn’t taste like the box, well I guess my tastes have expanded. This most recent dish I made was a big hit for both Heather and I and certainly will be revisited and modified later. So let’s get into the kitchen with my take on the college classic, Mac & Cheese. And the best part is that you can make this dish entirely vegan! Ingredients Nothing in this dish you can’t find in your local grocery store. 2.5 Cups 2% Milk 2 Cups of shredded chedder cheeseRead More →