One of the things about cooking is that sooner or later your refrigerator and pantry get overrun with half-cartons of one ingredient and odd portions of another. Freezing items is an option, but if you're like me, sticking things in the freezer is a sure way to forget about them. A while ago, I was ...
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These are some great stuffed mushrooms, they are always a hit! A great appetizer for BBQ's or other get togethers. I usually grill these up before we start cooking the meat for our BBQ's. People just can't get enough of these, we always run out fast!
1 pkg (3 oz.) cream cheese, softened
14 c...
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Hey hey hey! My name is Aleisa and I have taken over this domain )
I'm still going to be bringing you delicious recipes. I like to keep my recipes fairly simple, and something the entire family will enjoy!
I decided to take over cookingmonkey.com because I liked what I read and how the ...
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My favorite fast food salad of all time was the Santa Fe Salad from Arby's. I was so bummed when they stopped selling it. One day while grocery shopping I could some spicy ranch dressing and decided to make my own!
2 handfuls mixed salad (I like the 7 lettuces bagged salad)
2 spoonfuls corn
2...
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These are soooo good! My husband cooked them for us one night and they are absolutely delicious! He got this from his cookbook, The Beer Lover's Cookbook by John Schlimm. That cookbook is definitely worth the purchase!
Ingredients
4 Porkchops
12 tsp salt
14 tsp peppe...
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I cooked dinner tonight for some friends and my kiddos. This recipe was a hit! Even the kids all liked it, which is always a plus!
Ingredients
6 skinless, boneless chicken breasts
1 (10.75 oz) can of cream of chicken soup
1 (8 oz) container light sour cream
Salt and Pepper to taste
8 oz...
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My husband likes to cook with beer. I surprised him with a cookbook I found at Spencer's Gifts, called, The Beer Lover's Cookbook by John Schlimm. We decided to try a recipe from it for dinner the other night, and it turned out delicious. So here it is. Enjoy!
Blazing Hot Wings Sauce
1 ...
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For the occasion of my son's 8th birthday, my mom ordered a cake from a Chinese (Hong Kong-style) bakery, which is something she's done for several years now. Chinese cakes are somewhat different from western cakes in that they're usually less sweet and--I think but am not entirely sure--made like ...
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Droooool!
For once, I'm letting the pictures do the talking.
See the original recipes here
Khao Neeo Mamuang - I followed this recipe more or less to the letter, except that I toasted some dessicated coconut and sprinkled it on the rice. Didn't use sesame seeds. Note this recipe does...
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Mmmm, we love our crpes in this house! We're fans of all sorts of flat cakes, as I've mentioned in this blog in previous posts. It's odd, then, that I've never, EVER made savoury crepes before. Dessert crpes I've made aplenty, but I thought it high time I tried crpes as a meal.
For our first-e...
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One of the more time-consuming meals I made recently incorporates the beloved scallion pancake, a dim sum item served in many Chinese restaurants (in North America, anyway). Scallion pancakes are delicious in their own right as appetizers or for brunch, but I made them with a vegetarian stirfy and s...
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Pescado asado, is a popular Cuban dish that incorporates baked white fish with some typically Caribbean flavours such as lime and spices. It would go well with Cuban beans (black beans) and rice, moros y cristianos.
Traditionally pescado asado should be a whole fish, but my husband has a 'thing' ...
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Crisp and delicate, dill is a wonderful accompaniment for fish and vegetables in particular. In a Danish soup, it provides a subtle undertone to the perfect pairing of leek and potato. This soup, the recpe for which I found in International Vegetarian Cookbook (1983), is "ommonplace on Danish dinner...
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It's summer here in Ontario, which means it's prime time for berries. We live close to a few great farmers' markets, as well as a supermarket, so our fridge is always stocked with at least several kinds of berries. The freezer is stocked too the texture of thawed berries isn't always great for eati...
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Have you tried vodka sauce I think it's delicious. Naysayers may disagree and even question the point of putting alcohol in tomato sauce, but there's definitely a big difference between a sauce with vodka and one without. If you've never tried it, be reassured by the fact that vodka sauce doesn't a...
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I don't know anyone who doesn't like quesadillas. Consisting of cheese and any number of other savoury ingredients wrapped in a wheat or corn tortilla, and then browned to perfection, a quesadilla makes a great appetiser or main dish.
In these quesadillas, I use fresh spinach, but frozen spinach ...
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'Lion's Head' soup is a Chinese soup containing meatballs traditionally made with ground pork. The meatballs, whose rugged shape supposedly resemble lions' heads, sit in a warm flavourful broth with a generous amount of napa cabbage (also known as Chinese cabbage) and other veggies.
In lion's hea...
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January's issue of Martha Stewart Living has some beautiful pictures of Moroccan-spiced chicken, served with sides of minted carrots and couscous. I like Moroccan anything, so I was dying to use this recipe. Moroccan flavours are often vibrant and spicy --not necessarily 'hot'--and turmeric and cinn...
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I love a good, rich, and dense cheesecake, but it's not something I make often. Most cheesecakes use 16 to 24 ounces of full-fat cream cheese, which in itself is delicious yet sinful add in the butter and sugar, plus any other fillings, toppings, or sauces, and the base (often a cookie or graham cr...
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Chicken piccata is a simple and tasty way to serve chicken breast. I usually find white chicken meat dry and bland, but in this dish it turns out delicious and moist.
To make chicken piccata, butterfly the breasts, i.e., slice them along their length, and then flatten them (though I admit I don't...
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These are some great stuffed mushrooms, they are always a hit! A great appetizer for BBQ's or other get togethers. I usually grill these up before we start cooking the meat for our BBQ's. People just can't get enough of these, we always run out fast!
1 pkg (3 oz.) cream cheese, softened
1/4 cup mayo
1 jar (6 1/2 oz) marinated artichoke hearts, drained and finely chopped
1/4 cup grated Parmesan cheese
2 tbsp finely chopped green onion
20-25 large fresh mushrooms, stems removed
1/4 cup seasoned bread crumbs
2 tsp olive oil
~ In a mixing bowl, beat the cream cheese and mayo until smooth. Beat in the artichokes, parmesan cheese and onion. Lightly spray tops of mushrooms with cooking spray. Spoon cheese mixture into mushroom caps. Combine bread crumbs and oil; sprinkle over mushrooms.
~ Grill, covered, over indirect medium heat for 8-10 minutes or until mushrooms are tender.
Irene
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