Thursday, 11 December 2014

Breakfast Burrito Recipe

Breakfast burrito recipe


  • 2 eggs
  • 2 tbsp milk
  • 1/2 small sweet green pepper, seeded and diced
  • Pinch each salt and pepper
  • 2 tbsp shredded Cheddar cheese
  • 1 small flour tortilla
  • 2 tbsp medium or hot salsa


  1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
  2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
  3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
  4. Sprinkle with cheese.
  5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Tuesday, 9 December 2014

Gordon Ramsey: How to Cook a Christmas Turkey

Breakfast Casserole Recipe


  • 3/4 lb Lean Ground Pork
  • 3/4 ts Italian Seasoning
  • 1/4 ts Fennel Seeds Crushed
  • 2 cl Garlic Minced
  • 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
  • 1 c Skim Milk
  • 1/4 c (1 Oz.) Shredded Cheddar
  • 3 Green Onions Chopped
  • 3/4 ts Dry Mustard, 
  • 1/4 t. Salt
  • 1/4 ts Ground Red Pepper
  • 6 Slices White Bread Cut Into 1/2 in. Cubes. 
  • Cherry Tomatoes


  1. Coat a skillet with cooking spray; place over medium high heat until hot. 
  2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
  3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
  4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
  5. Cover & chill 8 To 12 hours. 
  6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
  7. Garnish with tomatoes & green onion tops if desired.

Monday, 8 December 2014

Egg in Potato Nest Recipe

Egg in Potato Nest

  • 1 cup (250 mL)frozen hash brown potatoes, thawed
  • 3/4 cup (175 mL)grated medium or old Cheddar cheese
  • 4 eggs 
  1. Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.
  2. Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.
  3. Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in microwave.
  4. Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.
  1. Frozen has brown potatoes can be quickly defrosted in the microwave.
  2. To prepare this recipe in the oven, spray bottoms and sides of 6-cup muffin tin with cooking spray.
  3. Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.

Sunday, 7 December 2014

Texas Breakfast Casserole Recipe


  • 1 Can Crescent Rolls
  • 1 Pound Sausage -- cooked and drained
  • Fresh Mushrooms -- sliced
  • 3/4 Pound Monterey Jack Cheese -- grated
  • 6 Eggs -- beaten
  • 1 Can Cream Of Onion Soup
  1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
  2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Saturday, 6 December 2014

How Bourbon is Made

Click here to read more.

Dilly Crabmeat Spread Recipe


  • 1 lb imitation crabmeat; flaked
  • 8 oz cream cheese; softened
  • 1/2 c mayonnaise
  • 1 sm onion; finely chopped
  • 1 celery; finely chopped
  • 1 1/2 ts dill weed


  1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
  2. Serve on crackers.

Dilled Garden Dip Recipe


  • 1 1/2 cups lowfat cottage cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons shredded carrot
  • 1 tablespoon sliced green onions
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
  • 1 dashes pepper
  • assorted fresh vegetables


  1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
  2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
  3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

Slow Cooker Chili's Queso Dip Recipe


  • 16 oz. Velveeta Cheese
  • 1 half and half cream/milk
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 15-oz can no-bean chili
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime juice (about 1 tablespoon)
  • tortilla chips, for serving


  1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
  3. Serve with tortilla chips.

Monday, 24 November 2014

Thanksgiving Survival Guide | 2014

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!



        You can also explore The Cooking Blog deeper by browsing the turkey, and holiday tags.

        Wednesday, 19 November 2014

        Chicago Style Deep Dish Pizza Recipe

        Pizzeria Uno


        • 2 tablespoons olive oil
        • 1 tablespoon chopped fresh garlic
        • 2 teaspoons chopped fresh basil
        • 1 teaspoon chopped fresh oregano
        • 1/4 teaspoon fennel seeds
        • 1/2 teaspoon salt
        • 1/4 teaspoon freshly ground black pepper
        • 1/4 teaspoon red pepper flakes
        • 1 (28-ounce) can plum tomatoes, coarsely crushed
        • 1 tablespoon dry red wine
        • 1 teaspoon sugar
        • 1 tablespoon extra-virgin olive oil
        • 1 pound mozzarella cheese, sliced
        • 8 ounces pepperoni, thinly sliced
        • 8 ounces mushrooms, wiped clean and thinly sliced
        • 1 green bell pepper, cored and cut into thin rings
        • 1 yellow onion, cut into thin rings
        • 1 cup thinly sliced black olives
        • 1 pound crumbled hot Italian sausage
        • 1 cup grated Parmesan

        Chicago-style Deep Dish Pizza Dough:

        • 11/2 cups warm water (about 110 degrees F)
        • 1 (1/4-ounce) packages active dry yeast
        • 1 teaspoon sugar
        • 3 1/2 cups all-purpose flour
        • 1/2 cup semolina flour
        • 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
        • 1 teaspoon salt


        1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
        2. Preheat the oven to 475 degrees F.
        3. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
        4. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
        5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

        Dough Recipe

        1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
        2. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
        3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
        4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
        5. Divide into 2 equal portions and use as directed.

        I also recommend this pizza dough recipe.

        The Truth About Cast Iron Pans

        Here are some tips from Serious Eats on how to care for your cast iron pan

        These are the only rules you need to know to have a successful lifelong relationship with your cast iron.

        Season it when you get it.

        Even pre-seasoned cast iron can do with some extra protection.To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.

        Clean it after each use.

        Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.

        Re-season it.

        Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

        Fry and Sear in it.

        The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.

        Don't let it stay wet.

        Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.

        Sunday, 16 November 2014

        Shrimp Jambalaya Recipe


        • 1 cup coarse chopped yellow onion
        • 2 medium garlic cloves - peeled and minced
        • 1 cup chopped sweet green pepper
        • 3/4 cup Finely diced celery
        • 4 tablespoon bacon drippings
        • 3 tablespoon minced parsley
        • 6 oz smoked ham - cut in 3/8-in cubes
        • 1 lg bay leaf; crumbled
        • 1/2 teaspoon crumbled leaf thyme
        • 1/4 teaspoon cayenne pepper
        • 1 1/2 teaspoon Salt (or to taste)
        • 1 can Tomatoes (1 lb, 14-oz)
        • 1 can Tomato sauce (8 oz)
        • 1 3/4 cup Cold water
        • 1 3/4 cup uncooked converted rice
        • 1 1/2 pound medium shrimp, raw - shelled, deveined


        1. Set a large kettle (not made of iron) over moderate heat. Saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp, tossing the mixture lightly to distribute them evenly.
        2. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add the cayenne pepper and salt, if needed.

        Dinner Rolls Recipe


        • 2 cups all-purpose flour, or more if needed
        • 1 envelope Fleischmann’s RapidRise Yeast
        • 2 tablespoons sugar
        • 1/2 teaspoon salt
        • 1/2 cup milk
        • 1/4 cup water
        • 2 tablespoons butter OR margarine


        1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
        2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
        3. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

        Saturday, 15 November 2014

        The world’s biggest chocolate-maker says we’re running out of chocolate

        The problem is climate change but the solution in part is stop eating so much dark chocolate

        There's no easy way to say this: You're eating too much chocolate, all of you. And it's getting so out of hand that the world could be headed towards a potentially disastrous (if you love chocolate) scenario if it doesn't stop.

        Those are, roughly speaking, the words of two huge chocolate makers, Mars, Inc. and Barry Callebaut. And there's some data to back them up.

        Chocolate deficits, whereby farmers produce less cocoa than the world eats, are becoming the norm. Already, we are in the midst of what could be the longest streak of consecutive chocolate deficits in more than 50 years. It also looks like deficits aren't just carrying over from year-to-year—the industry expects them to grow. Last year, the world ate roughly 70,000 metric tons more cocoa than it produced. By 2020, the two chocolate-makers warn that that number could swell to 1 million metric tons, a more than 14-fold increase; by 2030, they think the deficit could reach 2 million metric tons.

        The problem is, for one, a supply issue. Dry weather in West Africa (specifically in the Ivory Coast and Ghana, where more than 70 percent of the world's cocoa is produced) has greatly decreased production in the region. A nasty fungal disease known as frosty pod hasn't helped either. The International Cocoa Organization estimates it has wiped out between 30 percent and 40 percent of global coca production. Because of all this, cocoa farming has proven a particularly tough business, and many farmers have shifted to more profitable crops, like corn, as a result.

        Then there's the world's insatiable appetite for chocolate. China's growing love for the stuff is of particular concern. The Chinese are buying more and more chocolate each year. Still, they only consume per capita about 5 percent of what the average Western European eats. There's also the rising popularity of dark chocolate, which contains a good deal more cocoa by volume than traditional chocolate bars (the average chocolate bar contains about 10 percent, while dark chocolate often contains upwards of 70 percent).