Week Round Up

I was busy at work this week with the Easter rush. In addition, I woke up one morning with a crazy whiplash like pain on the left side of in my neck that ran down into my back, so it was hard to do anything when I wasn’t being paid to. All I wanted to do was sit or stand still until the pain went away eventually.

As a result of my immobility, we ended up eating a lot of quick things like chicken patties that I could give the McDonalds treatment to using my DIY McChicken sauce (1/2 C mayo + 1/2 teaspoon onion powder) and topping them with small tears of lettuce.

We also ordered in Swiss Chalet one night, and turned that Quarter Chicken dinner into chicken poutine on the fly by topping the fries with some grated mozzarella from my fridge and laying down the very hot Swiss Chalet dipping sauce to melt it.

At one point this week, this A&W coffee made up my dinner meal. I know, I know. Ugh.

A few nights ago I cooked some pan fried pizzas using some naan I had kicking around that needed to be used up. I bought some sauce (I really didn’t want to stand in front of a stove that night) and pepperoni. I added a few bits and bobs of veg and smothered each pizza with the last of the cheddar and the pepper jack cheeses. It went into the pan one at a time, and covered for up to 8 mins to crisp up the bottom and to melt the toppings.

Last night we uncovered the bbq smoker for the first time this year. It took us awhile to remember how to cook meat and in what order, but we got there eventually. I started with baked potatoes in foil as the temp started to rise from 200 up to 400. At that point, the chicken thighs were added to the grill. A bit later, the steaks went on.

Why do I think of The Ponderosa Steak House when I look at these steaks? *drooling*

 

Ways to Cut A Watermelon

Once you crack open a watermelon and grab a few slices, then what? How are you going to break it all down to store it in your fridge? Or, if you’re like Ellen, give it away to your siblings for the kids? Here are some great ways. I used a few of these when working in catering, and they are very solid storage methods.

Sugar-Free Fudgy Pops

What do you think of this? Is this something you can eat? This might work for you during the hot summer months.

I forget where I found this online last year, but it seems like it might work for you. Xanthan gum can be bought at grocery stores in the baking aisle, or you can buy a small amount from a bulk store.

Instructions:
In a saucepan on med-high, whisk milk / cream / Swerve / cocoa powder together. Bring to boil; cook 1 min, stirring often.

Off heat, add peppermint and xanthan gum. Whisk in well. Cool mixture on counter 10-15 mins. Pour into popsicle molds. Freeze 1 hour before adding wooden sticks. Continue freezing another 4-5 hours.

Run pops under hot water 30 seconds to release them from the molds.

Apple Cinnamon Oatmeal Smoothie

Another throwback to that time I made up a tasty little smoothie on the fly. I was trying to use up some of the flavoured oatmeal packs I had a lot of at the time before they started to turn rancid.

Anti-Pasto Platter

A throwback picture to when I worked in catering and we’d have to make these huge anti-pasto platters for 100+ guests from time to time. To make it easier for us to make these on the fly, and for the times when only one of us would work on it because the other was too busy with another order, the catering manager standardized the look of the platters.

These boards really only changed minimally depending on what and how much of an ingredient we had on hand that day. I still like making these, but my husband isn’t into charcuterie boards. At all. Despite it being mostly meat. It’s baffling to me. πŸ™‚

Strawberry Cream Cheese Muffins

I really need to make these strawberry cream cheese muffins again very soon. So good. *drooling*

How I did it: I made a basic oatmeal muffin using a bag mix, mixed up a cream cheese filling, and sliced up some strawberries.

I added 75% of the sliced strawberries to the batter and used the other 25% to the tops after dropping a big dollop of the cream cheese filling into the top middle spot of each muffin.

I used a skewer to swirl the cream cheese down into the filling a big before covering it up with one or two slices.

Bake as normal according to the muffin mix instructions.