Spicy Sausage, Potato & Kale Soup

Recipe from The Candid Appetite.

I love this soup! It is hardy and flavourful and has the perfect amount of spice. I did however forget to add the cream to the soup, so if you are trying to be calorie conscious and want to omit it, I can say it is delicious even without the cream. 

What you'll need 

1 lb. spicy Italian sausage (gluten free if necessary), casing removed

2 tbsp butter or olive oil

1 large onion, chopped

3 cloves garlic, minced

1 tsp salt, plus more to taste

1 tsp freshly cracked black pepper, plus more to taste

1/2 tsp crushed red pepper flakes (optional)

2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls

1/4 tsp nutmeg

2 large russet baking potatoes, sliced

8 cups chicken broth (gluten free if necessary)

1/2 cup heavy cream

How to

1.  Heat a large heavy-duty pot over medium-high heat. Add the sausage, breaking it ip with a wooden spoon and stirring occasionally until cooked through. Remove sausage from pot and set aside. 

2.  Lower heat to medium, add the butter or oil, onions and garlic. Cook, stirring occasionally until soft and translucent, about 3-5 minutes. Season with salt, pepper, and crushed red pepper flakes (if using). Continue to saute until the onions have caramelized. 

3.  Add the chopped kale in batches, allowing it to wilt down as it cooks. Add the nutmeg and stir. Cook the kale for another 3 minutes until it has turned bright green and completely wilted down. Add the sliced potatoes and cooked sausage.

4.  Pour in the chicken broth and bring to a boil. Lower heat and allow the soup to simmer until the potatoes are tender and soft. Add more salt, pepper or red pepper flakes to taste, if desired. Once the potatoes are fully cooked, stir in heavy cream. Serve immediately and enjoy!

Raw Kale Salad with Warm Bacon Vinaigrette

Recipe from www.justataste.com

Kale is one of those vegetables I feel like I should eat more often, but let's be honest, raw kale is tough and not fun to eat. This recipe however has given me a whole new appreciation for kale. The secret is that the dressing is added to the salad while it's still hot. This softens up the kale and makes it a surprising delight to eat! I loved this salad so much, I made it three times last week! I've mixed it up using different ingredients, but the dressing has stayed the same...it's your key to raw kale eating success.

What you'll need

2 lbs kale, washed and thoroughly dried

1/3 cup toasted nuts (such as walnuts or pecans)

6 slices bacon

1 shallot, minced

1/2 cup apple cider vinegar

2 tsp packed light brown sugar

1 tsp dijon mustard

(I made this salad once adding dried cranberries and feta, and another time with cherry tomatoes and feta...both delicious)

How to

1.  Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into strips. Place the kale in a large bowl and top with the toasted nuts (and whatever other ingredients you would like to add).

2.  Cook the bacon in a large saute pan over medium heat, reserving all the drippings and leaving all the crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.

3.  Return the saute pan over medium heat and add 3 tbsp of the reserved bacon drippings back to the pan. (If you don't have 3 tbsp of drippings, use what you have plus some olive oil.) Add the shallots and saute for 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown its on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper. 

4.  Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.  

Creamy Broccoli Salad

Recipe from www.ourladyofsecondhelpings.com

Here is another delicious Pinterest find! I've had a lot of variations of broccoli salad, but what I really like about this one is that the dressing is so light and fresh. I often find that broccoli salads have so much mayonnaise in them that it hardly feels like you're eating salad at all. This recipe uses Greek yogurt rather than mayo and with the added orange zest, it tastes light and summery! I did make a couple changes though. The original blogger recommends low-fat yogurt, I prefer the real stuff, but I don't think it matters. Also, I added bacon. What is a broccoli salad without bacon??

What you'll need

6-8 cups broccoli florets, chopped into small pieces

3-5 green onions, thinly sliced

1/2 cup raisins, lightly packed

1/4 cup sunflower seeds, kernels only toasted without salt

6-8 slices bacon, cooked and crumbled

Creamy Honey Mustard Dressing

1/2 cup plain Greek yogurt

1 tbsp grainy mustard

1 tbsp honey

2 tbsp cider vinegar

1 tsp orange zest

How to

1.  In a mixing bowl, combine the broccoli, onions, raisins, sunflower seeds and bacon.

2.  In a glass measuring cup combine all of the dressing ingredients and stir until smooth.

3.  Pour dressing over salad, toss and serve. 

Spinach, Ham and Cheese Strata

Recipe from Canadian Living magazine.

I had the craziest day at Superstore the other day. I generally hate Superstore to begin with, but I go there because they usually have more options and better prices. Well, the other day was a very frustrating experience. They were out of everything! The produce section was filled with empty rows. They were out of tomatoes, kale, fresh spinach and I grabbed the very last head of romaine lettuce. It was quite a sad experience. That is all to say, that I didn't have spinach for this recipe, so I bought swiss chard instead. It still turned out quite great and I would recommend swiss chard if you find yourself in a similar situation. I really did enjoy this meal. We had if for dinner, but it would be great for breakfast or lunch too.

What you'll need

1 tbsp Olive oil

1 bunch Spinach, chopped

1 Garlic clove, minced

1/4 tsp Salt

1/4 tsp Pepper

6 cups Cubed sourdough bread

3 Green onions, thinly sliced

175 mL Swiss cheese, shredded (about 3/4 cup)

1/2 cup Chopped sliced ham

4 Eggs

1 1/4 cups Milk

1 1/2 tsp Dijon mustard

How to

1.  In skillet, heat oil over medium-high heat; saute spinach, garlic, salt and pepper until wilted and no liquid remains.

2.  In large bowl, stir together spinach mixture, bread, onions, cheese and ham. Spread in greased 8-inch (2 L) square glass baking dish.

3.  In bowl, whisk together eggs, milk and mustard; pour over bread mixture and let stand for 20 minutes, or cover and refrigerate for up to 24 hours.

4.  Bake in 375°F oven until puffed and golden, about 45 minutes.

Penne with Prosciutto, zucchini, and Corn

Modified recipe. Original recipe from Fine Cooking magazine.

Date night for Andrew and I usually consists of us picking up a bottle of wine, and some prosciutto and fresh parmesan from DeLuca's to make pizza. If we ever have any left over prosciutto, this is usually the dish a make the next day. It is super simple and so delicious!

What you'll need

Kosher salt

5 tbsp Olive oil

8 thin slices Prosciutto, cut into strips

1 Yellow onion, thinly sliced

2 small Zucchini, trimmed, quartered lengthwise, and cut into 1 1/2-inch pieces

1 cup Corn kernels (canned or frozen)

1/2 cup Parmesan cheese, freshly grated
3 tbsp Fresh mint, chopped
1 lb. Dried penne
2 tsp Cider vinegar
Freshly ground black pepper

How to
1.  Bring a large pot of well-salted water to a boil.  Cook the penne to al dante, according to the package directions. Reserve 1/2 cup of the pasta water and then drain the pasta.

2.  Meanwhile, put 2 tbsp of the oil and the prosciutto in a large, deep skillet, set it over medium heat, and cook, stirring occasionally, until the prosciutto browns in places and becomes crisp, about 5 minutes. Transfer prosciutto to a large plate lined with paper towels.

3.  Add 1 tbsp of the oil and the onion to the skillet, sprinkle with 1/2 tsp salt, and cook, stirring occasionally, until the onion softens and turns light brown, about 6 minutes.

4.  Add the zucchini and corn, sprinkle with 1/4 tsp salt, and cook tossing occasionally, until the zucchini becomes tender, 4-5 minutes.

5.  Remove skillet from heat and stir in half of the parmesan and all of the mint.

6.  Add the pasta, the remaining 2 tbsp oil, the vinegar, and 1 tsp black pepper to the skillet with the zucchini. Set the skillet over medium heat and cook, stirring, for 1 minute so the pasta mixes with the vegetables. Add the reserved pasta water and stir.

7.  Serve sprinkled with the remaining prosciutto and parmesan.

Bacon-Cheese Biscuits

Recipe from Real Simple magazine.

Soup with warm biscuits, what gets better than that? The best thing about biscuits (other than eating them) is that they are so quick and easy to make that it's simple to add them to any meal. This recipe does take a little longer than most biscuit recipes, as you have to fry up the bacon first. I'm telling you though, it is well worth it!! But be careful, these biscuits are scary delicious! Did I mention that the recipe calls for bacon drippings right in the dough? Yup, I told you, scary delicious!

What you'll need

4 slices Bacon (thick-cut)

2 cups All-purpose flour, plus more for dusting

2 tsp Baking powder

1/4 tsp Baking soda

1 tsp Kosher salt

1 tbsp Fresh chives, chopped

6 tbsp Unsalted butter, cold and cut into small pieces, plus melted butter for brushing

1 cup Cheddar cheese, grated

1 cup Buttermilk

How to

1.  Preheat oven to 425°F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tbsp drippings. Finely chop the bacon.

2.  Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon.

3.  Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.

4.  Turn the dough out onto a lightly floured surface and knead 3-5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.

5.  Bake the biscuits until golden brown, 12-15 minutes. Serve warm.

Kale, Bean and Sausage Soup

Recipe modified. Original recipe from Canadian Living magazine.

Isn't it crazy how as soon as September hits, it begins to feel like fall. The air smells different, and the nights feel cooler. Every year I'm surprised how quickly it happens, and as soon as it does I start craving soup. This soup is healthy, hearty and delicious...according to my husband, it's the best soup I've ever made! Perfect for that crisp fall day soup craving. 

What you'll need

2 tbsp Extra-virgin olive oil

1 Onion, sliced

2 Garlic cloves, minced

1 Russet potato, peeled and cubed

1 Bay leaf

1/2 tsp Paprika

2 cups Chicken broth

6 cups Kale leaves, chopped (I didn't have kale, so I used red swiss chard, and it was delicious!)

1 can (19 oz/540 mL) White kidney beans, drained and rinsed

Salt and Pepper

250 g Summer sausage, cubed

How to

1.  In large Dutch oven, heat half of the oil over medium heat; cook onion and garlic, stirring occasionally, until softened, 4-5 minutes.

2.  Add potato, bay leaf and paprika; cook, stirring, for 1 minute.

3.  Pour in chicken broth and 2 cups water; bring to a boil. Reduce heat, cover and simmer until potato is tender-firm, about 10 minutes.

4.  Add kale (or swiss chard if using) and beans; simmer until kale is tender, 5-7 minutes. Discard bay leaf. Salt and pepper to taste.

5.  Meanwhile, in skillet, heat remaining oil over medium-high heat; fry sausage until browned. Sprinkle over bowlfuls of soup to serve.

Pork Souvlaki Pitas

Recipe modified, Original recipe by Canadian Living.

I could probably eat these pitas every day! They are fresh, light and satisfying. You can make them with pork or chicken. Either way, they taste great!

What you'll need

750 grams Pork tenderloins

2 tbsp Lemon juice

1 tbsp Extra-virgin olive oil

1 large Garlic clove, minced

1/2 tsp Dried oregano

1/2 tsp Salt

1/4 tsp Pepper

2 Plum tomatoes, sliced

1/2 Red onion, sliced

1 cup Romaine lettuce, shredded

4 Greek-style pocketless pitas (I used the pocket kind, just cause they're easier to eat)

Tzatziki

1 small or 1/2 large Cucumber

1/4 tsp Salt

3/4 cup Plain Greek yogurt (or 1 cup Balkan-style plain yogurt)

2 Garlic cloves, minced

2 tbsp Fresh dill, chopped

1 tbsp Lemon juice.

How to

1.  For the tzatziki, cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Shred the cucumber into a medium sized bowl, and sprinkle with the salt. Let stand for 10 minutes, then squeeze out the moisture.

2.  If using the balkan-style yogurt, place a sieve over a bowl and line the sieve with paper towel. Place the yogurt in the lined sieve and let sit for 30 minutes to allow the extra moisture to drain. 

3.  In a small bowl, mix cucumber, yogurt, garlic, dill and lemon juice. Salt to taste. Keep covered in fridge until ready to use.

4.  Meanwhile, trim and cut pork into 1-inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Marinate for 10 minutes or cover and refrigerate for up to 6 hours.

5.  Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains, about 12 minutes.

6.  Remove pork from skewers. Serve with tomatoes, onion, lettuce and tzatziki on/in pitas.

Pork Chops with Rhubarb Chutney

Recipe from Real Simple magazine.

I love eating meat with chutney, it gives it a fun fresh twist. This tangy chutney is easy and delicious!

What you'll need

2 tbsp Olive oil

1 small Red onion, chopped

Kosher salt 

Black pepper

1/2 lb Rhubarb, sliced 1/2-inch thick

3 tbsp Sugar

1 tsp Red wine vinegar

4 Pork Chops, bone-in (about 1-inch thick; 2 lbs total)

1 1/2 tsp Ground coriander

How to

1.  Heat 1 tbsp of the oil in a medium saucepan over medium heat. Add the onion, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until tender and beginning to brown, 5-7 minutes.

2.  Add the rhubarb, sugar, and 1/4 cup water to the saucepan. Cook, stirring occasionally, until the rhubarb is just tender, 4-6 minutes. Stir in the vinegar and remove from heat.

3.  Meanwhile, heat the remaining oil in a large skillet over medium heat. Season pork with the coriander and 1/2 tsp each salt and pepper. Cook until browned and cooked through, 7-9 minutes per side. (I cooked my meat on the BBQ, omitted the oil and seasoned the pork before putting it on the grill).

4.  Serve pork with chutney.

Baked Beans

Recipe from Real Simple Magazine

Here is a tasty side to add to your BBQ dinner. 

What you'll need

4 oz Bacon, cut into 1/2-inch pieces

1 Onion, chopped

1 tsp Kosher salt

1/2 tsp Black pepper

1 lb Dried navy beans (I used half red beans and half navy beans)

1/2 cup Molasses

1/4 cup Ketchup

1 tbsp Dry mustard

2 tbsp Cider vinegar

How to

1.  Soak the beans in water overnight and drain.

2.  Heat oven to 300°F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5-7 minutes. Add the onion, salt and pepper and cook, stirring occasionally, until the onion is soft, 4-6 minutes more.

3.  Add the beans, molasses, ketchup, mustard and 5 cups water to the pot and stir to combine; bring to a boil.

4.  Cover the pot and transfer to oven, Bake until the liquid is reduced by half, about 2 1/2 hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1 1/4 hours more.

5.  Stir in the vinegar and serve.

Baby Back Ribs with Smokey BBQ Sauce

Recipe by Anna Magazine

I love ribs. It's one of the few meals I can make that my husband and I can enjoy with equal pleasure. This recipe is fairly easy and the hands on preparation time is minimal. You will however need to prepare ahead of time. This was actually my first time making my own barbecue sauce and I was pleasantly surprised how smoothly it went. This recipe makes more barbecue sauce than you need, so you can keep the leftover sauce in a jar in the fridge.

What you'll need

3 racks Pork back ribs

2 cups Barbecue sauce (below)

BBQ Sauce

2 cups Ketchup

1 small Onion, finely chopped

1 tbsp Garlic, finely chopped

4 cups Water

1 cup Cider vinegar

2 tbsp Paprika

1 tbsp Honey

1/4 cup Dark brown sugar

1/4 cup Chili powder

1/4 cup Lemon juice

3 tbsp Worcestershire sauce

4 tsp Liquid smoke

Coarse salt and cracked black pepper

How to

1.  Prepare sauce beforehand to chill overnight. To make sauce, combine all ingredients in a large pot over medium heat and bring to a slow boil, stirring occasionally, about 30 minutes. 

2.  Remove sauce from heat and strain to remove onion and garlic. Cool to room temperature and chill in refrigerator overnight.

3.  Preheat oven to 300°F. Cut racks into thirds; place in glass baking dish and bake covered for 1 1/2 hours.

4.  Remove from oven and brush liberally with BBQ sauce; bake covered another 1/2 an hour until tender.

5.  Remove from oven and transfer to outdoor grill, preheated to medium high heat. Brush liberally with BBQ sauce and grill for about 5-7 minutes or until sauce caramelizes slightly. Remove from grill and serve immediately. Serves 4-6.

Spicy Peanut Noodles with Ground Pork

Recipe modified. Original recipe from Fine Cooking Magazine.

The recipe was originally made to eat at room temperature, but it seemed to me that it would taste better hot, so that is how it's made here. The veggies are not cooked however. If you shred them thinly with a potato peeler, they really do not need to be cooked. In fact the little bit of crunch is nice in this dish. The veggies heat up quickly once you add the pork and the noodles and your dish will be ready to eat immediately. The lime and the mint give this dish a refreshing spin.  

What you'll need

Kosher salt

1/2 lb Rice noodles (1/4 inch wide)

3/4 lb Ground pork

1/2 cup Peanut butter (preferably crunchy and natural)

1/4 cup Rice vinegar

1 1/2 tbsp Fish sauce

1/2 tsp Soy sauce 

1 tsp Sesame oil

1 tsp Fresh ginger, minced

1-2 Jalapenos, finely chopped (seeded if you prefer a less spicy dish)

2 medium Carrots, shredded using a potato peeler

1 large Zucchini, shredded using a potato peeler

2/3 cup Fresh mint, coarsely chopped

Lime wedges for serving

How to

1.  In a large bowl, whisk the peanut butter, vinegar, fish sauce, soy sauce, oil, ginger and 3 tbsp warm water until smooth, set aside.

2.  Cook pork over medium-high heat with 1/4 tsp salt, stirring and breaking up the meat, until just cooked through, about 4-8 minutes. Drain fat from pan.

3.  Meanwhile, bring a large pot of well-salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain.

4.  Add the pork, noodles, jalapenos, carrots, zucchini and all but 2 tbsp of the mint to the bowl and toss gently. Garnish with the remaining mint and serve immediately with the lime wedges on the side. (Make sure you include the lime because it give the dish that extra bit of tartness that completes it nicely.)

Cobb Salad

Recipe modified. Original recipe from Fine Cooking Magazine.

I loooove a great salad! Especially when you can eat it as an entire meal. This salad is delicious and filling. I should also mention that my husband loved it, and if my husband loves salad for dinner, it must be amazing! 

What you'll need

2 tbsp Mayonnaise

1 tbsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

3 large Boneless, skinless chicken breast halves

2 small heads Romaine lettuce, trimmed, torn into bite-size pieces, washed and dried

1 1/2 cups lightly packed Fresh parsley leaves, torn if large

3/4 cup lightly packed Fresh mint, torn if large

3 large Avocados, peeled, pitted and diced

2 1/2 cups Grape tomatoes, halved

12 slices Bacon, cooked, cooled and crumbled

1 heaping cup Feta cheese, crumbled 

2/3 cup Slivered almonds, toasted

1/2 cup Fresh chives, sliced

Vinaigrette

3/4 cup + 2 tbsp Extra-virgin olive oil

1/4 cup Red wine vinegar

2 tsp Lemon zest, finely grated

1 tsp Granulated sugar

1 tsp Garlic, minced

1/2 tsp Dijon mustard

1/2 tsp Kosher salt

1/4 tsp Worcestershire sauce

1/4 tsp Freshly ground black pepper

How to

1.  Heat a gas grill to medium high. In a large bowl, combine the mayonnaise, mustard, salt and pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4-6 minutes per side. Let cool and cut into small dice.

2.  To make the vinaigrette, put all the ingredients in a glass measuring cup and mix well.

3.  Combine the lettuce, parsley and mint in a large bowl. Divide among 6 dinner plates.

4.  Divide the avocado, tomatoes, bacon and chicken among the 6 dinner plates.

5.  Sprinkle each of the plates with the feta, almonds and chives.

6.  Drizzle the vinaigrette over each of the salads. Enjoy!

Grilled Mustard Pork Chops with Mango Avocado Salsa

Recipe by Canadian Living.

This is a summer favourite of mine. The avocado mango salsa is fresh and flavourful and complements the mustard pork perfectly. It's a quick and easy meal, so make it any night of the week!

What you'll need

4 tsp Dijon mustard

1 tbsp Balsamic vinegar

2 Garlic cloves, minced

1/4 tsp Salt

1/4 tsp Pepper

1 lb Pork loin centre chops, boneless

Salsa:

1 Mango, peeled and diced

1 Avocado, peeled and chopped

1 Green onion, finely chopped

1 tbsp Lemon juice

pinch Salt

dash Hot pepper sauce

How to

1.  In a small bowl, mix together mustard, vinegar, garlic, salt and pepper. Brush over pork (both sides).

2.  Place pork on greased grill, grill pan or indoor grill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 8 minutes.

3.  Meanwhile, in bowl, combine mango, avocado, green onion, lemon juice, salt and hot pepper sauce. Serve with pork. Makes 4 servings.

Thai Pork and Noodle Soup

Recipe by Real Simple, slightly modified.

I looove this soup! It is so fresh and has so much flavour. The recipe calls for red chili peppers, but I didn't have any, so I used some chili flakes and a seeded diced jalapeno. It still tasted wonderful, but I think the red would really have made this soup look as delicious as it tasted. 

What you'll need

2 tbsp Canola oil
2 Scallions, thinly sliced, white and green parts separated
2 Cloves garlic, chopped
1 tbsp Ginger, finely shredded
1 lb Ground pork
1/2 lb Shiitake mushrooms, stems discarded and caps thinly sliced
4 cups Chicken broth
1 tbsp Fish sauce or Soy sauce
4 oz Wide vermicelli noodles, cooked
2 tbsp fresh lime juice, plus lime wedges for serving
Red chili peppers, for serving
Cilantro leaves, for serving

How to
1.  Heat oil in large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds.

2.  Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6-8 minutes.

3.  Add the mushrooms and 1/2 tsp salt and cook, stirring frequently, until tender, 2-3 minutes more.

4.  Add the broth, fish sauce, and 2 cups water to the saucepan (I didn't add the water, and I think the soup turned out perfect. Give the soup a taste though and use your own judgement). Bring to a boil.

5.  Add the noodles, reduce heat and simmer until heated through, about 1 minute. Stir in the lime juice.

6.  Serve with scallion greens, chili peppers, cilantro, and lime wedges.

Slow Cooker Ribs

My grandma recently gave me a slow cooker and I've been trying out a few recipes.  Now that I'm back at school again, I really appreciate how much time it saves me. My husband turned 30 last week, so I treated him with a feast of sweet and spicy tender ribs. I was quite impressed, my slow cooker pulled through and they were quite delicious!

What you'll need
2-3 lbs Pork back or side ribs, cut into 3-bone pieces
2 tbsp Brown sugar
2 tbsp Smoked paprika
1/2 tbsp Kosher salt
1 tsp Garlic powder
1/2 tsp Cayenne pepper
1 can Coke (regular, not diet)
1/2 cup BBQ sauce

How to
1.  In a small dish, combine the brown sugar, paprika, salt, garlic powder and cayenne pepper. Generously rub over the ribs and let sit for 5 minutes.

2.  Pour the coke into the slow cooker.  Place the ribs in and cook on low for 6 to 8 hours.

3.  When nearly ready to eat, gently take the ribs out of the slow cooker and discard the drippings. Brush with the BBQ sauce and broil in the oven for 3-5 minutes, until the sauce is heated through and the edges are slightly crispy.

4.  Serve, relax and enjoy!

Baked Mac and Cheese for Two

I don't think I can think of a more comforting dish than this. Not only is it comforting, it's delicious. I made it monday night and was craving it again for the rest of the week.

What you'll need
1 cup Macaroni, uncooked
3 tbsp Butter
3 tbsp Flour
1 cup Milk
Salt and pepper to taste
2 strips Bacon, cooked and finely chopped
2 cups shredded Cheddar cheese

How to
1.  Preheat oven to 350°F. Cook the macaroni according to package instructions.

2.  Melt the butter in a small saucepan over low heat. Stir in flour with a wire whisk.  Cook over low heat, stirring constantly until mixture is thick and smooth.  Slowly add the milk a little at a time while continuing to whisk constantly.  Still stirring, cook for about 5 minutes until mixture is thickened.  Season with salt and pepper to taste.

3.  Line a 20 cm x 20 cm (8" x 8") glass baking dish with parchment paper. Add the cooked macaroni to the prepared dish.  Pour the white sauce over top and sprinkle with bacon bits.  Toss to coat.

4.  Add half the cheese and gently toss with the macaroni.  Top with the remainder of the cheese, spreading evenly over the macaroni.

5. Bake for 20 minutes until bubbly. Serve.

Brussels Sprouts with Bacon and Mustard

Recipe from the Essential Canadian Christmas Cookbook

by Lovoni Walker

I believe that a lot of the time when people don't like a certain food, it isn't the food that they don't like, but how it was prepared. Whenever my husband tells me he doesn't like a certain food I'm determined to find a way to prepare it that he would enjoy. Brussels sprouts are one of those foods, for many I'm sure.  Maybe it's because I smothered them in mustard and bacon, but my husband has now decided he doesn't hate Brussels sprouts.  Another victory!

What you'll need

4 slices bacon, chopped

1/4 cup Green onions, thinly sliced

2 tbsp Grainy mustard

2 tbsp Orange juice

1 tbsp Butter

2 lbs small Brussels sprouts, stalk ends trimmed (clearly by the picture, I forgot this step...oops)

How to

1.  Cook bacon in small frying pan over medium heat until golden; drain on paper towel.

2.  Reserve 2 tbsp of bacon fat in same frying pan; discard any remaining fat. Add onion and cook over medium heat for about 3 minutes or until softened.

3.  Add mustard, orange juice and butter and stir until butter is melted.

4.  Meanwhile, cook sprouts in steamer in large saucepan over simmering water for 10 to 12 minutes or until tender crisp and bright green; do not overcook. Drain water from pan and remove streamer. 

5.  Add sprouts to same pan with the bacon and toss to coat.  Spoon into serving bowl and serve immediately. 

Italian Sausage, White Bean & Rosemary in Tomato Sauce

Recipe by Flavours Magazine

Need a quick, delicious, comforting meal?  This one is perfect.  The hot sausage gives the dish the perfect amount of spice.  You can serve this over potatoes or pasta, or all on its own.

What you'll need

1 package Hot Italian sausage, about 6 links

1 tbsp Olive oil

1 large Onion, diced

4 cloves Garlic, minced

2 540 mL cans White kidney beans, drained and rinsed

1 796 mL can Crushed tomatoes

2 stalks Fresh rosemary, finely minced

Salt and Pepper

How to

1.  In a pot over medium heat, cook sausages, turning often until browned on all sides.  Pierce sausages with a fork to release juices.  Remove sausages from pan and reserve.

2.  Add olive oil to the pot and add onion.  Saute until lightly browned; add garlic and cook until lightly browned. 

3.  Meanwhile, slice the cooled sausages into 1/2 inch rounds.

4.  Add the beans, tomatoes, rosemary and sausages to the pot; cover and simmer for 15 minutes or until sausages are fully cooked and the mixture is heated through.  Season with salt and pepper.  Serve immediately.  

Grilled Perogies and Farmer Sausage

Recipe modified.  Original recipe from Food Network Magazine.

This is a delicious twist to your typical perogies and farmer sausage night.  I've always eaten my perogies smothered in a creamy white sauce, so I wasn't sure if I'd care for a change from my traditional ways.  I have to say I was pleasantly surprised.  Even better, my husband loved them too.  The mustard sauce and grilled onions complemented the perogies perfectly!   Not to say that I'm giving up my cream sauce, but I'll definitely make this recipe again!

What you'll need

500g Farmer Sausage

2 tbsp Whole-grain mustard

2 tbsp Apple cider vinegar

1/4 cup Extra-virgin olive oil

1 large Onion, cut into 6 wedges

1 dozen Potato and cheddar perogies, frozen

Salt and freshly ground pepper

1/4 cup Fresh parsley, roughly chopped

How to

1.  Preheat a grill to medium heat.  Grill the farmer sausage, turning, until marked, about 12 minutes.

2.  Toss the onion and perogies with 2 tbsp olive oil and season with salt and pepper.  Grill until the perogies thaw and start to brown and the onions become soft.  Flip and continue to grill until the perogies are cooked through, about 10 minutes total.

3.  Meanwhile, in a large bowl, whisk the mustard and vinegar together.  Slowly whisk in 2 tbsp of the olive oil until smooth. 

4.  Add the perogies and onion to the bowl.  Slice up the farmer sausage and add it to the bowl along with the parsley.  Season with salt and pepper.  Toss and divide among shallow bowls.