Remember to keep a bottle of both white & red wine under your sink--they make a world of difference in your cooking!
Check out our Chicken Carbonara recipe below that incorporates wine into its recipe!
Friday, February 10, 2012
Thursday, February 9, 2012
Chicken Carbonara
To make Alfredo Sauce:
1. Heat in a pot: - 1/4 cup oil, butter or bacon grease (any type of fat)
- 1/4 cup flour
- 2 cups milk (any %)
- splash of WHITE WINE
- dash of garlic powder
- dash of dried parsley flakes
- grate parmesan cheese into mix or add the powdered cheese
2. Stir until sauce is thickened--if it becomes too thick, you can add a splash of water to thin out.
Remainder of Recipe:
Boil Penne pasta noodles
Dice chicken, sprinkle with a dash of Thyme & cook in skillet
Cook bacon in oven at 350 degrees for 10-15 minutes, then dice and place in skillet with chicken
Once bacon is crispy, you will see tiny crumbles stuck to bottom of pan--add a splash of WHITE WINE and watch it boil. Add Alfredo sauce to pan and cover all chicken & bacon.
Place cooked pasta on plate and spoon out sauce and meats over top.
DIG IN! :)
1. Heat in a pot: - 1/4 cup oil, butter or bacon grease (any type of fat)
- 1/4 cup flour
- 2 cups milk (any %)
- splash of WHITE WINE
- dash of garlic powder
- dash of dried parsley flakes
- grate parmesan cheese into mix or add the powdered cheese
2. Stir until sauce is thickened--if it becomes too thick, you can add a splash of water to thin out.
Remainder of Recipe:
Boil Penne pasta noodles
Dice chicken, sprinkle with a dash of Thyme & cook in skillet
Cook bacon in oven at 350 degrees for 10-15 minutes, then dice and place in skillet with chicken
Once bacon is crispy, you will see tiny crumbles stuck to bottom of pan--add a splash of WHITE WINE and watch it boil. Add Alfredo sauce to pan and cover all chicken & bacon.
Place cooked pasta on plate and spoon out sauce and meats over top.
DIG IN! :)
Tip of the Day #15: Picky Eaters
Picky Eaters? Serve foods with a variety of colour as kids are attracted to them the most!
Try these Rainbow Shish Kabobs!
Try these Rainbow Shish Kabobs!
Wednesday, February 8, 2012
Tip of the Day #14: Recipe Swap Showers
Planning a wedding shower? Suggest a Recipe Card swap theme!
Tuesday, February 7, 2012
Tip of the Day #13: Clean as you Cook
Do you hate all the dishes that pile up when preparing and making a meal? Wash them while cooking! You wont believe the time you can save!
Monday, February 6, 2012
Mexican Style Mushroom Pizza
These are SO delicious!! They only take a few quick steps to complete and are only 90 calories!!!!
What you need:
2 large Portobello mushrooms caps
Salsa
Shredded cheese (mixture of your choice)
Dried cilantro
Spinach leaves
Instructions:
1. Line mushroom caps with baby spinach after thoroughly cleaning mushrooms and removing stems
2. Top with a 2 tbsp of salsa
3. Layer with shredded cheese
4. Sprinkle with dried cilantro
5. Place in oven for 20 minutes at 350 or until cheese is melted.
What you need:
2 large Portobello mushrooms caps
Salsa
Shredded cheese (mixture of your choice)
Dried cilantro
Spinach leaves
Instructions:
1. Line mushroom caps with baby spinach after thoroughly cleaning mushrooms and removing stems
2. Top with a 2 tbsp of salsa
3. Layer with shredded cheese
4. Sprinkle with dried cilantro
5. Place in oven for 20 minutes at 350 or until cheese is melted.
Tip of the Day #12: Introducing Variety at a Young Age
Picky eaters? When your baby is ready for solid foods, introduce a variety that contain unique ingredients--it helps develop a great palette from early on!
Sunday, February 5, 2012
Tip of the Day #11: Steaming Veggies
When steaming vegetables, add a bouillon cube to the water instead of salt--it will give the veggies a great taste. You can also throw in a few cloves of garlic for a wonderful change as well!
Saturday, February 4, 2012
Chicken Quesadillas
This recipe is such a crowd-pleaser and takes little time to prepare!
What you will need:
1. 2 chicken breasts
2. 2 cups shredded cheese (I use both Mozarella & Cheddar)
3. 3 green onion stalks (chopped)
4. 1 Roma tomato (diced)
5. Salt & pepper
6. Small sized tortilla shells
Instructions:
1. Bake chicken at 375 degrees for approximately 10 minutes.
2. Mix all ingredients together in large bowl and toss with salt and pepper.
3. Lay all tortilla shells out, then lauer mixture on one half of each shell.
4. Once chicken is cooked, dice into small cubes and toss in Buffalo Wing sauce. Place on top of mixture on shells. Top with a bit of shredded cheese.
5. Fold empty side of shell over on top of full side to make a half moon shape.
6. Bake for a few minutes in oven to crisp shell. SERVE.
What you will need:
1. 2 chicken breasts
2. 2 cups shredded cheese (I use both Mozarella & Cheddar)
3. 3 green onion stalks (chopped)
4. 1 Roma tomato (diced)
5. Salt & pepper
6. Small sized tortilla shells
Instructions:
1. Bake chicken at 375 degrees for approximately 10 minutes.
2. Mix all ingredients together in large bowl and toss with salt and pepper.
3. Lay all tortilla shells out, then lauer mixture on one half of each shell.
4. Once chicken is cooked, dice into small cubes and toss in Buffalo Wing sauce. Place on top of mixture on shells. Top with a bit of shredded cheese.
5. Fold empty side of shell over on top of full side to make a half moon shape.
6. Bake for a few minutes in oven to crisp shell. SERVE.
Homemade Burgs
I love to make everything from scratch, especially my hamburgers! This way, you know every ingredient that is going into your food, and it is much healthier as well.
What you need:
1/2 lb ground beef
1/2 lb ground pork
2 tbsp barbecue sauce
Salt & pepper
1 tsp garlic powder
1 tsp onion powder
1 egg
1 tsbp bread crumbs
1 tbsp basil
1 tbsp thyme
Instructions:
1. Mix all ingredients together in a large bowl.
2. Once mixed, form tennis size balls of meat, then lightly flatten.
3. Heat frying pan, sear both sides of patties on medium heat (3 minutes each side).
4. Place patties on baking sheet and cook in oven at 375 degrees for 10 minutes.
5. Toast buns if desired and SERVE.
***These hamburgers go well with a side of homemade french fries:
1. Cut 4 large potatoes into 1/2 inch wide strips, while trying to maintain round shape of potato (leave skin on).
2. Heat pot of oil on stove and place potatoes in oil when ready (as stated in previous recipe, test oil by placing tip of fry in oil, if it sizzles a bit, its ready!)
3. When fries rise to top of pot and turn golden brown, remove and place in large bowl.
4. Sprinkle with salt and toss. SERVE.
What you need:
1/2 lb ground beef
1/2 lb ground pork
2 tbsp barbecue sauce
Salt & pepper
1 tsp garlic powder
1 tsp onion powder
1 egg
1 tsbp bread crumbs
1 tbsp basil
1 tbsp thyme
Instructions:
1. Mix all ingredients together in a large bowl.
2. Once mixed, form tennis size balls of meat, then lightly flatten.
3. Heat frying pan, sear both sides of patties on medium heat (3 minutes each side).
4. Place patties on baking sheet and cook in oven at 375 degrees for 10 minutes.
5. Toast buns if desired and SERVE.
***These hamburgers go well with a side of homemade french fries:
1. Cut 4 large potatoes into 1/2 inch wide strips, while trying to maintain round shape of potato (leave skin on).
2. Heat pot of oil on stove and place potatoes in oil when ready (as stated in previous recipe, test oil by placing tip of fry in oil, if it sizzles a bit, its ready!)
3. When fries rise to top of pot and turn golden brown, remove and place in large bowl.
4. Sprinkle with salt and toss. SERVE.
Tip of the Day #10: Resources for Inspiration
Need Inspiration? Make sure to visit your local LCBO to grab a copy of their latest "Food & Drink" magazine--it is loaded with a variety of food ideas!
Friday, February 3, 2012
Tip of the Day #9: Spruce up Sides!
Tasty Tip- add a mixture of fresh veggies to otherwise boring cooked ones--for example, spruce up a bowl of corn with colourful red and green peppers!
Thursday, February 2, 2012
Crock Pot Potatoes
Here is yet another EASY slow cooker recipe, but this time it's a side dish!
What you need:
3 large red skin potatoes (diced)
1 package of Ranch dressing mix
3/4 cup of sour cream
1 can of cream of chicken soup
Directions:
1. Spray your crock pot with cooking spray as it will prevent ingredients from sticking--this is an ESSENTIAL step!
2. Mix all ingredients (except potatoes) in a large bowl and stir well. Add potatoes and stir until the potatoes are completely coated. Add a dash of salt & pepper.
3. Pour into crock pot, cook on low for 4-5 hours or until potatoes are tender. 4. Stir occasionally as cream and potatoes start to stick to the sides.
Enjoy!
What you need:
3 large red skin potatoes (diced)
1 package of Ranch dressing mix
3/4 cup of sour cream
1 can of cream of chicken soup
Directions:
1. Spray your crock pot with cooking spray as it will prevent ingredients from sticking--this is an ESSENTIAL step!
2. Mix all ingredients (except potatoes) in a large bowl and stir well. Add potatoes and stir until the potatoes are completely coated. Add a dash of salt & pepper.
3. Pour into crock pot, cook on low for 4-5 hours or until potatoes are tender. 4. Stir occasionally as cream and potatoes start to stick to the sides.
Enjoy!
Tip of the Day #8: Squeeze Bottle Alternatives
Start saving old squeeze bottles so you can find other uses for them!! Ex: For pancake mix!!!
Wednesday, February 1, 2012
The Ultimate in Veggie Dips
There is a vegetable dip that has become a huge tradition in my family--every Holiday occasion brings a request for this one-of-kind dip! I do not really know the age of its existence, but I am aware that it has been around since *I* was born and it has always been a hit wherever it goes! Try it out and I am positive it will be a success with your close ones as well...and maybe it can be another idea for a Superbowl snack?
It's as simple as mixing all the following ingredients together:
2 cups WHOLE EGG Mayonnaise (preferably Hellmanns)
2 cups REGULAR sour cream
2 tbsp minced onion flakes
2 tbsp parsley flakes
1 tbsp of dillweed
1 tbsp accent
1 tbsp season salt
3 tbsp Worcestershire sauce
Place in fridge until ready to serve
**This recipe makes close to a large bowl, so if only looking for a smaller portion, cut all ingredients in half.
It's as simple as mixing all the following ingredients together:
2 cups WHOLE EGG Mayonnaise (preferably Hellmanns)
2 cups REGULAR sour cream
2 tbsp minced onion flakes
2 tbsp parsley flakes
1 tbsp of dillweed
1 tbsp accent
1 tbsp season salt
3 tbsp Worcestershire sauce
Place in fridge until ready to serve
**This recipe makes close to a large bowl, so if only looking for a smaller portion, cut all ingredients in half.
Pulled Buffalo Chicken Sandwich
This is not only a delicious recipe, but one of the easiest as well, since it is all done inside the convenience of your slow cooker!
What you need:
1. 4 skinless, boneless chicken breast (or to save money you can use thighs or drums)
2. One package of Ranch dressing powder
3. 1 bottle of Buffalo Wing sauce (President's choice has a great one)
4. 2 tbsp butter
5. Kaiser or sesame seed buns (or any of your favourites)
Recipe:
1. Place your chicken in the crock pot.
2. Sprinkle with 3/4's of the Ranch dressing pack
3. Pour and drench chicken in Buffalo sauce.
4. Close lid and let bake on high for 6-8 hours.
5. After 5-6 hours, pull chicken apart with 2 forks, and place back in crock pot. ( If you used chicken with 'bone-in,' this is when you will remove all bones)
6. Smother again in more Buffalo sauce and add 2 tbsp of butter.
7. Continue cooking for 1-2 hours, until you feel it 'looks ready.'
8. Pile chicken on bun and drizzle with Blue Cheese and SERVE!
***This recipe is suitable for children by substituting the Buffalo Wing sauce for any Barbecue sauce of your choice, and omitting the Blue Cheese at the end.
What you need:
1. 4 skinless, boneless chicken breast (or to save money you can use thighs or drums)
2. One package of Ranch dressing powder
3. 1 bottle of Buffalo Wing sauce (President's choice has a great one)
4. 2 tbsp butter
5. Kaiser or sesame seed buns (or any of your favourites)
Recipe:
1. Place your chicken in the crock pot.
2. Sprinkle with 3/4's of the Ranch dressing pack
3. Pour and drench chicken in Buffalo sauce.
4. Close lid and let bake on high for 6-8 hours.
5. After 5-6 hours, pull chicken apart with 2 forks, and place back in crock pot. ( If you used chicken with 'bone-in,' this is when you will remove all bones)
6. Smother again in more Buffalo sauce and add 2 tbsp of butter.
7. Continue cooking for 1-2 hours, until you feel it 'looks ready.'
8. Pile chicken on bun and drizzle with Blue Cheese and SERVE!
***This recipe is suitable for children by substituting the Buffalo Wing sauce for any Barbecue sauce of your choice, and omitting the Blue Cheese at the end.
Tip of the Day #7: Growing Herbs at Home
Instead of buying your herbs, make the move and grow your own at home! 
Tuesday, January 31, 2012
Tip of the Day #6: Revamping Platters
Hosting a party or get-together? Revamp your serving platters by purchasing a little can of chalkboard paint! 
Monday, January 30, 2012
How to Fix the 17 most Common Cooking Mistakes!!
I came across this article in 'Real Simple Magazine' and thought I would share it with you because I think I can safely say we are ALL guilty of at least a few of these! Lol. Take a few minutes to check it out, it is worth the read!
http://www.realsimple.com/food-recipes/cooking-tips-techniques/basic-cooking-00100000072735/index.html
http://www.realsimple.com/food-recipes/cooking-tips-techniques/basic-cooking-00100000072735/index.html
Tip of the Day #5: Couponing
New to couponing? Maximize your savings by price match-ups! Keep track of all your coupons and stay up-to-date on all weekly flyers to find the best deals. Sometimes you can even get items for FREE!! Visit my favourite links page at: https://amumntheoven.com/Links_3YXT.html to get access to ALL mail out coupons you can take advantage of! Also, remember that Walmart actively participates in 'price-matching' and will always acknowledge and match a competitor's lower price.
Sunday, January 29, 2012
Tip of the Day #4
Room Saver- Buy meat in bulk--when still fresh, separate portions into Ziploc bags and store in your freezer
Saturday, January 28, 2012
Tip of the Day #3
In a rush to cook dinner when you get home from work? Prepare your meat the night before; it'll keep just fine!
Friday, January 27, 2012
Tip of the Day # 2: Meal Planning
Time Saver- Create a 2 week meal plan ahead of time! Not only does it help when you are stuck on what to make, but it cuts down on your grocery bill by making you only buy the essentials!
Thursday, January 26, 2012
Tip of the Day #1: Using your Time Wisely
Time Saver - Have little ones? Cut and prepare your dinner veggies while they are napping!
Wednesday, January 25, 2012
*Touchdown Wings*
I made these little guys for the first time two years ago before attending a Superbowl party held at my parent's place. This is a special day that I will remember forever--not only because it was an enjoyable one, but it was the last party my Dad ever attended; he passed away 5 days later. I will forever dedicate this recipe to his honour because of his LOVE for these wings, he could not eat enough or rave more about them and it made me laugh so much. I write this with both tears in my ears and a smile on my face. I miss you, Dad!
Now, on to the recipe! You will be amazed at how easy these are to make, as I take you through, step by step AND how cost effective this method is as well.
There are two flavours of wings that I have found to be the most popular--Buffalo hot and Cajun. I have to admit that I personally like the Buffalo hot better myself, but it is all about preference and personal taste!
1. You are going to want to visit your local grocery store or farmer's market to purchase FRESH wings.
Note: In order to calculate how many you need to buy, think about how many people will be attending and most people consume on average approximately 8-10 wings (or 1 lb.)
2. Approximately 2-3 hours before frying, place the desired amount of wings in a large mixing bowl. Cover the wings in flour and corn starch (3 parts flour to 1 part corn starch) and sprinkle with pepper. For anyone that may not know, corn starch is need to allow the wings to become more crispy while frying. Toss the chicken around in the mixture to ensure that all pieces are completely covered. Place in the fridge for a couple hours; this will allow the moisture in the fridge to make the flour stick much nicer to the wings. This is a VERY crucial step in the process!
3. About 10 minutes before it is time to fry, take a large pot and fill 3/4's full with either Canola or Vegetable oil and heat at Max temperature. A good tip to know when the oil is hot enough is to take one floured wing and dip the end into the oil. If the oil begins to sizzle a bit around the wing, it is ready!
4. Place all wings in the pot and wait.
5. ***THIS STEP IS ONLY IF YOU ARE MAKING CAJUN WINGS***While they are cooking, take another large bowl and dump approximately 3-4 tbsp of butter into it. Turn a small burner on to low heat and place the bowl onto it. Let it sit until all the butter melts, then remove.
6. Your wings are almost ready when you begin to see them float to the top of the oil. Wait about 5 minutes until you see the chicken begin to turn more of a brownish colour. Remove with a strainer spoon.
7. If making Cajun, place desired amount into bowl with the butter and toss. If making Buffalo hot, place wings in another bowl.
For Cajun: Once tossed in butter, season with approximately 2 tbsp of Cajun spice.
For Buffalo Hot: Pour hot sauce over all wings and toss until all are covered. Add more sauce depending on preference.
8. Plate and Voila! You are done!
The following is a tasty Garlic-Dill dip to serve with *Touchdown Wings*:
1. Take a medium bowl, add 1 cup mayonnaise, 1 cup sour cream, 1 tbsp dry dill and 1/2 TSP of garlic powder.
2. Mix ingredients together and SERVE.
THATS IT!
COST TO MAKE: $10.75 vs COST TO ORDER: $28.00 (Based on 2 lbs)
I hope you enjoy these as much as my family and friends do!!! Please do let me know how they turn out for you, I'd love to hear your experiences!
WHAT'S NEXT? ---the pefect 'Valentine's Day Meal' to make for your loved one!
Upcoming Events!
Hello again!
What is with this weather?! Where is our normal Canadian Winter? Can't complain though, I love warmer temperatures (I'm obviously not a skiier or snowboarder!)
Anyways, I thought I would write to inform everyone of all that will be happening in the very NEAR future!
First however, I would like to begin by thanking everyone who has become a fan of my Facebook page as we all await the Grand Launch of A Mum 'n the Oven's website! Remember to keep sharing and referring friends as well because it provides you with more entries into our first contest--the 250 Fan Giveaway! Whats in store you ask? You can win 1 of 5 amazing prizes!! I'm doing it because this all would not be possible with the help and support of all of YOU!
As far as the website goes right now, you can check out current deals & promotions happening that I have recently posted, as well as, all my favourite links I frequent! Take the opportunity to visit them and see what they have to offer. Also, check out the few Forum threads I have begun and post a comment to get involved OR leave a comment in my Guestbook to let me know you stopped by!
My next steps will be posting our very FIRST *Feature of the Month*--where a brand or company will be featured for one whole month, giving you the opportunity to find out what they are all about and what they can do for YOU! Another plan is for me to update and post all my FAVOURITE products for your viewing pleasure. These will include a combination of various cooking products, utensils and supplies that you can take a look at and hopefully benefit from, much like I have.
Until next time everyone, stay safe & happy!
What is with this weather?! Where is our normal Canadian Winter? Can't complain though, I love warmer temperatures (I'm obviously not a skiier or snowboarder!)
Anyways, I thought I would write to inform everyone of all that will be happening in the very NEAR future!
First however, I would like to begin by thanking everyone who has become a fan of my Facebook page as we all await the Grand Launch of A Mum 'n the Oven's website! Remember to keep sharing and referring friends as well because it provides you with more entries into our first contest--the 250 Fan Giveaway! Whats in store you ask? You can win 1 of 5 amazing prizes!! I'm doing it because this all would not be possible with the help and support of all of YOU!
As far as the website goes right now, you can check out current deals & promotions happening that I have recently posted, as well as, all my favourite links I frequent! Take the opportunity to visit them and see what they have to offer. Also, check out the few Forum threads I have begun and post a comment to get involved OR leave a comment in my Guestbook to let me know you stopped by!
My next steps will be posting our very FIRST *Feature of the Month*--where a brand or company will be featured for one whole month, giving you the opportunity to find out what they are all about and what they can do for YOU! Another plan is for me to update and post all my FAVOURITE products for your viewing pleasure. These will include a combination of various cooking products, utensils and supplies that you can take a look at and hopefully benefit from, much like I have.
Until next time everyone, stay safe & happy!
Welcome
Hello to all my
busy moms, working moms, housewives and frugal women! Whichever category
you relate with, I personally welcome you!
On my website, I encourage you to browse, learn and contribute as much as you can, while I do my part in creating a close community for us all to enjoy and confide in one another. Every aspect of this website has been carefully created with careful effort in order to convey a touch of love in every page! I truly am thrilled to offer a helping hand to each and every one of you who either 'pop by' every so often or stay for awhile!
I hope you find knowledge, comfort and friendship within this site as you take on life's opportunities as they come at you one day at a time. Our motto here is "Never Say Never" because each one of you is capable of creation and success!
As you begin to look through A Mum 'n the Oven's website, you will see a variety of options to help you and assist others right at your fingertips. I encourage you to contribute your thoughts within the forum or through e-mail in order to reap all the wonderful benefits and for you to keep in touch with all current events and contests happening. Sharing ideas gives you chances to enter exclusive contests, so WHY NOT? To find out how to get fully involved, please take the time to click on all tabs and links located on the site. Again, this will allow you to take full advantage of all that is in-store!
I look forward to getting to know each and every one of you, and hopefully you will come to learn a lot about myself as well!
HAPPY COOKING!
On my website, I encourage you to browse, learn and contribute as much as you can, while I do my part in creating a close community for us all to enjoy and confide in one another. Every aspect of this website has been carefully created with careful effort in order to convey a touch of love in every page! I truly am thrilled to offer a helping hand to each and every one of you who either 'pop by' every so often or stay for awhile!
I hope you find knowledge, comfort and friendship within this site as you take on life's opportunities as they come at you one day at a time. Our motto here is "Never Say Never" because each one of you is capable of creation and success!
As you begin to look through A Mum 'n the Oven's website, you will see a variety of options to help you and assist others right at your fingertips. I encourage you to contribute your thoughts within the forum or through e-mail in order to reap all the wonderful benefits and for you to keep in touch with all current events and contests happening. Sharing ideas gives you chances to enter exclusive contests, so WHY NOT? To find out how to get fully involved, please take the time to click on all tabs and links located on the site. Again, this will allow you to take full advantage of all that is in-store!
I look forward to getting to know each and every one of you, and hopefully you will come to learn a lot about myself as well!
HAPPY COOKING!
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