The Kitchen Magpie http://www.thekitchenmagpie.com Home of Edmonton Food Blogger, Karlynn Johnston Sat, 28 Mar 2015 00:59:27 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Cheesy Beef Lasagna http://www.thekitchenmagpie.com/cheesy-beef-lasagna http://www.thekitchenmagpie.com/cheesy-beef-lasagna#respond Sat, 28 Mar 2015 00:49:16 +0000 http://www.thekitchenmagpie.com/?p=29352 Cheesy Beef Lasagna

The Rose liked homemade lasagna. Hallelujah! This is a fabulous lasanga recipe and it's a keeper!

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Cheesy Beef Lasagna

My daughter, for all her pickiness, is a lasagna connoisseur. I do believe she is a reincarnation of that orange cat we all loved in the 80’s, Garfield. She will always eat lasagna, unless, of course, it’s seafood or vegetable. That kid loves beef lasagna and don’t you dare try to feed her anything else.

This time around for my latest recipe for Campbell’s I tackled their Cheesy Beef Lasagna.

She ate it. It’s a win.

I always use whole wheat noodles when it comes to homemade lasagna and I urge you to do the same. They never overcook and become soggy, they are healthier than white pasta and they honesty lend this toothiness to the lasagna that makes it perfect. I hate soggy noodles.

Try it and see. I doubt anyone will even notice that you used whole wheat in the middle of all the sauce and meat!

I found the lasagna really filled up my 9×13 pan, so I placed it on a baking sheet when I cooked it. Use a higher edged 9×13 for sure with this recipe, it’s large and in charge!

The best part? You have leftovers for the next day. Lunches, dinner, whatever you want it’s already made for you!

I think a lot of people are intimidated by the thought of homemade lasanga and there’s no reason to. It’s SO easy. I mean, really, really, super easy you guys. It’s one of the easiest meals to make! You can customize the ingredients to your liking (no mushrooms, more onions) and it bakes up so beautifully.

Happy Cooking everyone! What are your weekend plans? We are packing up to come home, ugh it’s a 4 day road trip starting Sunday for us.

So make sure that the snow is gone, ok? I’m wearing my sandals all the way home…seriously.

Love,

Karlynn

Cheesy Beef Lasagna
 
Cook time
Total time
 
This easy and delicious lasagna is sure to be a hit with the entire family!
Author:
Serves: 12
Ingredients
  • 2 tsp (10 mL) olive oil
  • 2 cups (500 mL) onion, chopped
  • 2 cups (500 mL) mushrooms, sliced
  • 2 cloves garlic, chopped
  • 3 lbs (1.3 kg) lean ground beef
  • 2 tbsp (30 mL) chili powder
  • 3 cans (852 mL) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
  • 3 cups (750 mL) CAMPBELL'S® No Salt Added Ready to Use Beef Broth
  • Cheese Mixture:
  • 4 cups (1 L) light ricotta cheese
  • 3 cups (750 mL) mozzarella, shredded
  • 1 cup (250 mL) Parmesan, grated
  • 2 eggs
  • 12 oven ready lasagna noodles (uncooked)
  • 1 tsp (5 mL) black pepper
Instructions
  1. Heat oil in a large stock pot over medium heat. Add the onions and mushrooms and sauté for 5 minutes until the vegetables caramelize.
  2. Add the garlic and ground beef and continue to sauté for another 5 minutes or until the beef is well browned. Add the chili powder and continue to sauté for 2 minutes.
  3. Add the soup and cook for 5 minutes. Add broth and continue to cook for 10 minutes or until the meat is cooked. Remove from heat and set aside.
  4. In a large mixing bowl, combine ricotta cheese, half of the mozzarella cheese, eggs and black pepper. Mix Well.
  5. Preheat oven to 375°F. Spread 2 cups of the meat sauce in the bottom of a 9” x 13” pan. Layer 4 lasagna noodles on top, overlapping noodles slightly to cover the bottom.
  6. Spread half of the cheese mixture over noodles. Layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
  7. Spread the remaining cheese mixture on top of the second layer of noodles, layer with 2 ½ cups of meat sauce and 4 lasagna noodles.
  8. Spread the remaining meat sauce on lasagna noodles, top with parmesan cheese and remaining mozzarella cheese.
  9. Cover with foil and bake for 45 minutes at 375°F.
  10. Uncover and continue to bake for 15 minutes until the top is golden and bubbly. Let stand for 5 minutes before slicing.

“Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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Saving Money With My New Frigidaire® Freezer! http://www.thekitchenmagpie.com/saving-money-with-my-new-frigidaire-freezer http://www.thekitchenmagpie.com/saving-money-with-my-new-frigidaire-freezer#comments Fri, 27 Mar 2015 17:39:42 +0000 http://www.thekitchenmagpie.com/?p=29346 Saving Money With My New Frigidaire® Freezer!

Money saving with my new freezer! What are your tips n' tricks for freezing meals and food?

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Saving Money With My New Frigidaire® Freezer!

Part of the reason I was so darn excited to be a Frigidaire® Ambassador and talk about the benefits of owning a freezer (or in my case, a secondary freezer) is that I am a huge “putting up” kind of girl. At the end of summer, there’s nothing I like more than canning up a storm (and a storehouse) worth of beets, carrots and jams.

I’m not sure if you knew this, but I am darn cheap, er, frugal at times. We aren’t rich by any means and as you know, our vice is travel. We love to travel. Travel equals money. So there are ways that I like to save money in other areas and a huge one is growing  my garden and then canning food for the winter months.

That said, there are some things that are better frozen and not canned. Having a secondary freezer reminds me of my Grandma who had two large freezers full of everything from frozen wild fish, her dainties, (baked goodies) and of course, her fabulous Strawberry Freezer Jam.

Freezer jam has to be my favorite use of my freezer, bar none. Capturing the incredible taste of June/July bearing strawberries when they are in their peak and then freezing them in a simple jam is something we do every year. The taste is perfectly preserved because you don’t cook them however that means that in order to keep them from spoiling you must freeze the jam.

Another money-saving tip is that there is nothing I like better that FREE berries. Yes, we are talking about my beloved Saskatoon. Berry picking is something that has been ingrained into my soul thanks to my Grandma. From wild blueberries to strawberries to chokecherries to Saskatoons, you picked in season and then you made jam, froze the berries or made wine. (pretty much the only thing I like to do with chokecherries)

Saskatoons are around $15 a bucket at U-Picks, so when you can pick a winter’s haul yourself, you’re saving a ton of cash. I use them all winter long to make my White Chocolate Saskatoon Scones or my Grandma’s Saskatoon pie.

Raise your hand if you have uncontrolled bananas in your freezer.

I am proud (sheepish?) to say that I have a dedicated drawer for overripe bananas in my new Frigidaire® classic slate freezer. This however means that I’m not throwing out banana’s and I’m keeping them to bake with. Again, more money-saving for me.

If you want to learn more, head to Frigidaire’s website and read their cheat sheet on how long items can keep in your freezer!

While most people (like me) choose to keep it in their garage, it’s so darn pretty and modern that I wish I could have fit it into my house somehow. I was rather sad to miss out on the fridge ambassador portion of working with Frigidaire® since we are gone travelling, because a secondary fridge is top of my list now! Side by side in the garage. Perhaps next year! We have a nice insulated and drywalled garage that we use for more than storage, so it’s the perfect place for an extra fridge and freezer.

I talked about how I also pre-make tons of meals, like cabbage rolls in my last post, which helps save money as well. It’s amazing how it adds up, you guys! All these little tricks, dollar by dollar!

Another thing that really matters to me, is that it saves time. Oh, you all know that I am about saving time. Loading up on meals and pre-making food is the best thing you can do to save time.

Have fun with it as well! I love getting together with my mom and sister to pre-make a bunch of food for my freezer.

What type of food do you pre-make and freeze? Soups? Lasagnas? Do you use your freezer to “put up” after the summer bounty?

Love,

Karlynn

“Disclosure: I am part of the Frigidaire® Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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These Thoughts of Mine On Writing A Cookbook http://www.thekitchenmagpie.com/these-thoughts-of-mine-on-writing-a-cookbook http://www.thekitchenmagpie.com/these-thoughts-of-mine-on-writing-a-cookbook#comments Thu, 26 Mar 2015 19:10:05 +0000 http://www.thekitchenmagpie.com/?p=29333 These Thoughts of Mine On Writing A Cookbook

My thoughts on this whole writing a cookbook deal AKA what I wish more people wrote about.

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These Thoughts of Mine On Writing A Cookbook

I’ve noticed a trend, it seems, when a blogger makes the transition from writer to cookbook author. There is a huge announcement post – not unlike the one I have written myself- and then a very large period where nothing is said. A lull, it might be called, in the posting of anything cookbook related. Sure, busy bloggers keep up on their blogs, like I have, mainly because some of us do it for a living. However I always want to read about the experience while it’s happening. I always wanted to live through them vicariously while trying to figure out if I was even going to take the leap into the hallowed grounds of cookbook writing.

To all of those that I have followed and thought to myself “Blast it, write! Write more! I want to hear it! What’s it all about? What’s it like?” I apologize for any dark thoughts I might have once had.

Truth is, if anyone told you what writing a cookbook was like, we might not have many cookbooks out there. I knew this coming in, however, and that’s why it’s taken me until this point to make sure that I am ready. Completely, utterly, ready with every fibre to make my first cookbook happen.

Sure, we all hear how authors rush at the last-minute, how you make 12 recipes in one day and shoot all the photos, but what about that lull time? What’s happening then?

I’ll tell you what’s happening.

You are in a constant state of recipe development, which is not unlike food blogging for a living. You can’t walk into a store without thinking that something would be a great ingredient/prop/idea/cake/cookie flavor/you name it. This is a state that I am used to by now, after doing this for almost 6 years. This is cool. I like it.

You agonize over what recipes to put on your blog. I have always had complete confidence in what I post on The Kitchen Magpie but now when I develop a new recipe, I think “Is this cookbook material?” and if the answer is yes, then I write it up for the book and I keep it from you guys.

I know, right? I’m keeping things from you guys. That feeling is new and I’ll admit it, very uncomfortable. I’m not the blogger who has been stockpiling recipes on the side, waiting for the day that she was going to write a cookbook. I’m the one who’s been sharing it all with you (sometimes too much, I swear) because it’s my goal to bring you the best of the best when it comes to recipes. The internal battle when I have to set a fantastic recipe aside for my cookbook and not share it with you guys is all too real, I’m afraid.

This cookbook has brought out the Type A in me like you wouldn’t believe and I knew that it would, because I know myself well.

I am pulling out recipes and replacing them with others almost daily, which makes me laugh. I sent my chapter outline in to my publisher and by the time they had responded to me, I had changed around five recipes, all for the better, of course.

I am going to bed dreaming of recipes and waking up cranky because all I could dream about was rattlesnakes in the kitchen. (I’m guessing this is from working on my cookbook in Phoenix. Does anyone have any other guesses? Any deep meaning there?)

I am incredibly happy and satisfied one day, then my artistic temperament takes over and I am wailing that I hate pies. Oh, you should have seen the temper tantrum I had on a pie one day. I could NOT get a slice for a photo that worked. Let’s just say that there was a knife and a whole lot of therapeutic hacking and stabbing involved, followed by cursing and a pie in the garbage. It was a pie murder scene.

I am having so much fun hunting for photo props. This time I have spent in the States has been very productive in finding amazing photo props.

With that being said, I can’t wait for this book to come out, but then again, sometimes I’m so terrified of letting everyone down that I can’t sleep.

I’m not writing this the traditional way. I’m writing this cookbook knowing that there are so many of you out there who have been with me for years now, some of you for the whole time I’ve been around. Your exultations of happiness and excitement when I announced that I was (finally, according to a lot of you) coming out with my first cookbook have me thinking of you, my readers, every single step of the way.

You’re the backbone of my site. You’re the ones who helped me reach this point in my career, the ones whom I get up every morning for and cook, write, share and talk to. Sure, sure, there’s that whole family of mine, but really, every day I wake up and you’re my job. Could I get luckier?

Every recipe I write-up I look at critically and think, “Is it good enough for them?” because (I hope) you are going to spend your hard-earned money on this book when it comes out. Every photo I want to be a work of art for you. I want you to gift it at Christmas to your loved ones, I want you to be able to sit in bed and read my cookbook like I do at night with my favorite cookbooks. I can’t let you down.

That my darlings, is the unexpected part of this. I knew that it was going to be a lot of work, which is why I waited until the point in my life and career that I could really take on the project of a cookbook and not just bang one out. There’s a photo for every single recipe – almost unheard of nowadays – and that alone time wise is an incredible job, not to mention all the other photos I plan on including.

But I didn’t know how much I was going to fuss about letting you all down. And I know that you’ll tell me not to fuss and that I won’t let you down (see how well I know you all?) but you know me. I’m so emotional about everything and this cookbook is no exception.

To sum up, this cookbook is a rollercoaster of pie stabbing, happiness, glee, stress, rattlesnake dreams and lots of sugar.

Until August 1, when my manuscript is due, it’s going to be that rollercoaster. I’m trading in rattlesnakes for The Eiffel Tower and the Tower of London for two months. I’ll be travelling and writing my cookbook at the same time, so recipes might be scarce on here for a while. I have my recipes testers lined up for when I’m gone, to make sure that you’re going to get my best. Then a month of last-minute edits…and it’s time to hand it over. Eeek.

So hang in there. I promise tons of travel posts, perhaps some more talk of cookbook writing. The recipes may be scarce, but I’ll take you to England, Ireland, France and Amsterdam with me this spring.

Thanks for hanging in there with me, I love you more than chocolate.

Karlynn

 

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Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette http://www.thekitchenmagpie.com/blueberry-apple-swiss-salad-with-frenchs-dijon-mustard-vinaigrette http://www.thekitchenmagpie.com/blueberry-apple-swiss-salad-with-frenchs-dijon-mustard-vinaigrette#comments Sat, 21 Mar 2015 16:42:20 +0000 http://www.thekitchenmagpie.com/?p=29325 Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette

Fruit, cheese and a tangy-sweet maple mustard vinaigrette? Major yum!

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Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette

This post was brought to you by the makers of French’s Dijon Mustard. I received compensation to write this post through the French’s Easter Program … all opinions expressed are my own.

Let’s play some word association. I’m going to say two phrases and I want you to tell me in the comments below the first thing that pops into your mind, ok?

French’s Dijon Mustard and Easter dinner.

I am going to bet my purple Easter hat that you thought of ham, didn’t you? I’m going to admit it, I thought of ham right off the bat as well when I was contacted to create a recipe using French’s Dijon Mustard for my Easter dinner. A juicy, gorgeous ham with a sweet Dijon mustard glaze…pure heaven.

However, while I fully encourage you to put a fabulous mustard glaze on your ham this Easter, I went completely in the other direction for this recipe.

I absolutely love that this website of mine gives me the opportunity to work with companies whose products I use on a regular basis and French’s mustard is no stranger to my refrigerator. Mike will only eat French’s mustard as his one and only topping for any BBQ sausages in the summertime.

With the thought of how heavy Easter dinner can be, my thoughts turned to lighter fare to use the French’s Dijon Mustard in. I love using mustard in a vinaigrette for some acidity, the many taste layers of mustard add much more to a vinaigrette than vinegar does.

Now, please don’t be scared of the fruit in this recipe because yes, apples and blueberries aren’t the usual salad fare. However, everything in this salad combines to make a sweet, savoury and tangy salad that doesn’t make you feel like you’re eating rabbit food, which is always my goal when I’m creating a salad recipe.

This salad is the perfect side dish for your Easter meal to balance out the ham, potatoes, pierogis and other assorted heavier dishes. I would personally prepare each one in a small salad bowl and serve at the beginning of the meal to whet everyone’s appetite!

What’s on your Easter menu this year? Who’s making a big ol’ ham with mashed potatoes and the works?

Happy Cooking everyone!

Love,

Karlynn

 

Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette
 
Prep time
Total time
 
Sweet, tangy vinaigrette made with French's Dijon Mustard tops this healthy yet deacadent salad. Make sure to use a creamy Swiss cheese, it adds an amazing texture to the salad!
Author:
Recipe type: salad
Serves: 4-6
Ingredients
  • • 1 (6-8 cup) bag of spring salad mix
  • • 1 medium apple, thinly sliced
  • • 1 cup blueberries
  • • ½ cup creamy Swiss cheese, diced
  • ⅓ cup toasted hazelnuts or almonds for sprinkling
  • • French’s Dijon Mustard Maple Vinaigrette
  • • 2 tbsp maple syrup
  • • 1 tbsp olive oil
  • • 1 tbsp French’s Dijon mustard
  • • 1 tsp apple cider vinegar
Instructions
  1. Divide the greens between 4-6 salad bowls. Top each bowl with apples, blueberries and Swiss cheese. Sprinkle each with hazelnuts. Combine the vinaigrette ingredients in a jar, shake well, and then drizzle over each salad bowl. Serve and enjoy!

 

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I Left My Heart in Sedona http://www.thekitchenmagpie.com/i-left-my-heart-in-sedona http://www.thekitchenmagpie.com/i-left-my-heart-in-sedona#comments Fri, 13 Mar 2015 12:00:28 +0000 http://www.thekitchenmagpie.com/?p=29291 I Left My Heart in Sedona

My day trip to magical, mystical and downright gorgeous Sedona, Arizona!

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I Left My Heart in Sedona

Sedona, Arizona is amazing. Breathtaking. Utterly majestic and magical.

Full of mysterious magic that lures you into the arid desert, heeding the siren call of the red rocks that beckon you to wander into the mystical forever of those iron-dense hills until all that’s left of you is your sun bleached bones that some poor hiker finds in 2 years. And they think oh, that’s what happened to Magpie.

Or you could just take a Jeep tour, like we did.

When our buddies Phil and Robyn Wilson came out from Edmonton to visit us a few weeks ago, Sedona was on their must-do list. Which was a short list really. consisting of :

  • Sit on our deck and drink in the sun
  • Jeep Tour in Sedona
  • Eat some Phoenix Food
  • And do some more deck sitting/drinking

I am happy to confirm that as hostess-with-the-mostest we manged to cross everything off of their list.

Sedona is one incredible place. While theories abound of UFO’s, mystical properties and magic, there truly is something that pulls you closer. I’m not sure if it’s simply the sheer beauty of the location or if it is the real magnetic properties that are there, but I’m sad that I only had one day. 

The jeep tour took us into Dry Creek Basin to see the historic Van Derin cabin, on its original homestead. The land was ranched by only one family until the land could no longer sustain cattle anymore.

It’s so remote, so hot, dry, barren and they were the only family out there, for miles and miles of desert.I can’t imagine forging a life out here. The house was considered pretty fancy for the times, with two sections to it and a space between.

I looked at all the cracks in the house and freaked out thinking of all those creepy crawlies, snakes and more. Shudder.

There IS rain in the desert and you could see pools of it around the creek area. Gorgeous, earthy, rocky areas that are so unlike areas back at home in Alberta that I just can’t help but be amazed by it.

Breathtaking, mystical and most certainly echoing with a siren call that explorers & adventurers have never been able to resist.

We had such an excellent day that I can’t wait to go back. I might even be convinced to do a helicopter tour of the area since it is one of the most spetacularly beautiful places that I have ever visited. Yes, me, the girl who is afraid of heights.

Let’s remember that *might* was the operative word there. I’m thinking about it. While we don’t have time this trip to Arizona to visit again (and this time take the kids with us) I am putting Sedona on my list of somewhere I want to go back and spend 3 or 4 days exploring the area. I barely even saw the town but of course, found the requiste touristy fudge shop! No surprise there.

Have you been to Sedona? What did you think?

Love,

Karlynn

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Red Velvet Cake Batter Pancakes http://www.thekitchenmagpie.com/red-velvet-cake-batter-pancakes http://www.thekitchenmagpie.com/red-velvet-cake-batter-pancakes#comments Wed, 11 Mar 2015 00:03:27 +0000 http://www.thekitchenmagpie.com/?p=29276 Red Velvet Cake Batter Pancakes

These are basically cake and icing for breakfast and I've never been happier about something!

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Red Velvet Cake Batter Pancakes

So… I totally fed cake to my kids on Monday morning.

* ducks as the Super Parents start throwing things at me *

Now, what’s really funny about this is that I totally contradicted myself. Or lied? Did I lie?

I posted a while back, perhaps two years ago on my Homemade Funfetti Pancakes recipe that

There are few truths in this world that I can truly say I will stick to resolutely, but this recipe definitely covers one of them.

I will never feed my children cake batter in the morning and then send them off to school.

I remember almost everything I write but I also admit loudly, freely and unashamed, that I contradict myself all the time.

It’s ok, you know, to contradict yourself. Your opinion changes so very much from year to year and it’s very hard when you lead a public life like mine and write everything on the internet for everyone to see, all the time. I’m totally flawed and I like it that way.

Sure, I could have erased that part of my post, but then I couldn’t have had all this joy making fun of myself, now could I? Just keepin’ it real. I don’t erase my past contradictions, mainly because I suspect my website would be empty…

(make sure to check out these babies, they are SO amazing!)

Listen. We were back to homeschooling after two weeks off and those two weeks included Disneyland. Ugh, okay? There’s just no explaining how bad it was. Not only that, Mike took off to Salt Lake City for the annual Adobe Summit that he always covers as media and I am stuck with all my work, homeschooling both kids, trying to write my cookbook, start packing to head home to Alberta (NO! NO! You can’t make me come home!) and…sigh.

Let’s face it. It’s all about trying to keep my head above the water this week. Mr K is a week behind in homeschool, which means that I am trying to just get him to this week, never mind tackling the work that this week brings with it. That is the one thing I am hating about homeschool is that we aren’t setting the pace ourselves. That’s a rant for another day, but I’m pretty sure that we are going to do parent-led next year. I need to set my pace, because the teacher led pace is not cutting it for me.

So all the above “poor me” brings me full circle back to the fact that I fed my kids cake for breakfast. And my sister-in-law. And myself. We are all guilty.

It also brings us back to me asking, did I really lie? I “technically” sent the kids to school. Homeschool. So if you take that side of it, yes, I lied and contradicted myself.

But Holy Dinah you guys, I NEEDED CAKE!

Is there a stressed out mom clause when it comes to contradicting yourself? I mean, just LOOK at these pancakes! Gah! They were little cakes! Look at that crumb! And icing!

You guys, they were so good. You can sub in any regular boxed cake mix as well, whatever is your favorite.

So there you have it.I’ve been caught lying and contradicting myself.

It is, truthfully, a very overwhelming week. Mike and I are heading back to California to work mid next week (I know, it’s hard) but in fact this is going to be hours upon hours of work for both him and I for his website. (and then I still have to keep up on my work)

We have a lot of amazing travel coming up, combined with a major workload that comes with it. I try not to complain because !TRAVEL! but there does come a point where working for ourselves and trying to do it all catches up with us…and that point might have been yesterday when I ate cake for breakfast hahah!

All I really need to know is that if we can invent a Stressed Mom Clause that works like a get out of jail free card. Does that sound good? Let’s do this.

Do I get out of jail free?

Love you more than cake for breakfast,

KArlynn

Red Velvet Cake Batter Pancakes
 
Prep time
Cook time
Total time
 
Cake batter pancakes that will work with any cake mix you choose. Perfect for kids birthday parties or Monday mornings. Definitely the best thing for a Monday morning.
Author:
Recipe type: breakfast, dessert
Serves: 14-16 pancakes
Ingredients
  • one package of red velvet cake mix
  • ½ cup all purpose flour
  • 1½ cups milk
  • 2 eggs
  • 2 tbsp oil
  • oil for greasing the pan

  • Cream Cheese Icing
  • ½ package of cream cheese
  • ¼ cup of butter
  • 1 cup of icing sugar
  • ½ tsp vanilla if wanted
  • 2-3 tbsp cream or milk
Instructions
  1. Combine all ingredients into a large bowl, mixing until all the lumps disappear. If the batter is too thick, add more milk. The batter should be just spreadable, unlike normal pancake batter, and not runny.
  2. Heat a griddle to a medium high temp.
  3. Using a ¼ cup scoop, measure out enough pancakes to fill the griddle.
  4. Cook until browned on the bottom slightly and the edges are cooked. Flip and cook until the other side is done.
  5. Combine the cream cheese icing ingredients together using beaters until creamy. Add more milk or cream until desired thickness is achieved.
  6. Serve with cream cheese icing or syrup!

 

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Chicken Tetrazzini http://www.thekitchenmagpie.com/chicken-tetrazzini http://www.thekitchenmagpie.com/chicken-tetrazzini#respond Sat, 07 Mar 2015 17:01:40 +0000 http://www.thekitchenmagpie.com/?p=29248 Chicken Tetrazzini

I loved this super easy, spinach laden cheesy casserole!

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Chicken Tetrazzini

I love a good, quick and easily customizable casserole recipe. This latest recipe from my stint as a Campbell’s ambassador is exactly that. I customized it for the tastes of my family easily and it turned out fabulously delicious.

I upped the spinach and the cheese on top, nixed the breadcrumbs because my kids don’t like the texture and it turned out to be a super cheesy, vegetable filled casserole.

I love how my kids think that a cheesy, gooey shot of the casserole is THE BEST PHOTO ever. My daughter was my helper shooting the photos (I swear she’s going to be a photographer and cook, she’s turned into my little shadow lately) and she insisted that a cheesy shot was the best.

She’s most likely right.

I think that my favorite part of this whole casserole is the spinach. I absolutely adore spinach in hot dishes, yet it’s probably my least favorite green to eat in a salad raw, unless I have a super fancy dressing and other things to hide it.

So again, another winner from Campbell’s! I have another delicious one coming right up, so just wait for it!

Happy cooking!

Love,

Karlynn

Chicken Tetrazzini
 
Author:
Ingredients
  • 2 cans (568 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 3 cups (750 mL) roasted chicken, shredded
  • 1.25 cups (310 mL) milk
  • ½ cup (125 mL) parmesan cheese, grated
  • 1 tsp (5 mL) onion powder
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) Italian seasoning
  • 6 oz (170g) mushrooms, sliced thin
  • 1 cup (250 mL) fresh spinach, loosely packed
  • 4 cups (1 L) hot cooked penne (about ½ of a 1lb package)
  • ¼ cup (60 mL) bread crumbs
  • ¼ cup (60 mL) mozzarella, grated
Instructions
  1. Combine all ingredients except bread crumbs and mozzarella in a large bowl and mix well. Transfer to a 3 liter casserole dish.
  2. Mix bread crumbs and mozzarella and sprinkle evenly over dish. Transfer to a pre-heated oven and bake for 20 minutes at 375°F (190°C) or until casserole is bubbling and topping is browned.
  3. Cool for 5 minutes before serving.
Notes
Check out the original recipe from Campbells here

“Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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15 Minute Chicken Mushroom Udon Noodle Soup http://www.thekitchenmagpie.com/15-minute-chicken-mushroom-udon-noodle-soup http://www.thekitchenmagpie.com/15-minute-chicken-mushroom-udon-noodle-soup#comments Sat, 07 Mar 2015 04:34:06 +0000 http://www.thekitchenmagpie.com/?p=29203 15 Minute Chicken Mushroom Udon Noodle Soup

This 15 Minute Chicken Mushroom Udon Noodle Soup is fast, easy and my new comfort food. Where has this been all my life?

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15 Minute Chicken Mushroom Udon Noodle Soup

I was craving homemade ramen.

Ok fine, this isn’t homemade ramen (but that is coming darn soon as well) this is Udon noodle soup. I had shopped hungry the past week and grabbed all sorts of fresh noodles, in the hopes that I would be able to make some soup that the kids would eat. We’ve had company from Calgary this past week and the girls joining us are just like my little Rose, meaning they are.. oh, how shall I say it… let’s go with “selective eaters. ”

I enlisted my three “selective eaters” to help make the soup. Contrary to all the parenting advice out there, having children prep the meal will NOT have them wanting to eat it every single time. It doesn’t work, I’m sorry. Having two children who both were “selective eaters” and being the cook that I am, trust me, it doesn’t work all the time. That said, it IS very important to have your children learning to prepare food, even if they aren’t going to eat it.

That’s what I figured was going to happen here. I had three girls to entertain, so I gave them knives and had them chop chicken and green onions.

Yes. Come visit me and I’ll give your children knives. Butter knives, for the littles, but my Rose uses real knives at this point to chop.

It was prepped, cooked and ready.

And everyone ate it.

With smiles.

With quizzical looks as to what these crazy new noodles were.

One kid loved the noodles only.

One liked the noodles and chicken.

One kid loved the noodles, chicken and gave me a thumbs up on the shiitake mushrooms.

The fourth kid ate the whole thing.

What I’m trying to get at, was this soup was a HIT! You guys, four kids ate this soup and everyone loved it. This is the perfect meal for a family, because it’s very customizable. Rare is the child who doesn’t like delicious noodles in a chicken broth. You might even get some chicken into them as well!

Make sure you try this out! Buy a rotisserie chicken and make use of the chicken for this recipe, it makes it so much easier! You can pre-cook chicken breast beforehand as well, to make it an easy meal for the end of a busy workday.

Happy cooking everyone! I couldn’t wait to get this written up for you guys!

P.S. Use soba noodles and gluten-free stock for an amazing gluten-free version!

Love,

Karlynn

 

15 Minute Chicken Mushroom Udon Noodle Soup
 
Prep time
Cook time
Total time
 
Quick, easy and delicious homemade chicken mushroom Udon noodle soup! This is now a new family favorite!
Author:
Serves: 6
Ingredients
  • 1 tbsp sesame oil
  • 1 tbsp fresh ginger, minced
  • 2 cloves fresh garlic, minced
  • 8 cups chicken stock
  • 1 tsp low-sodium soy sauce
  • 1 cup fresh shiitake mushrooms
  • 2 pre-cooked roasted chicken breasts, sliced in large, long slices
  • 3 packs fresh Udon noodles
  • 1 cup green onions, diced
Instructions
  1. Heat the sesame oil in a large pot over medium heat;add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and stir to combine.
  2. Add the chicken stock, mushrooms and chicken. Bring to a boil and simmer for 5 minutes.
  3. Add the Udon noodles and cook for 3-4 minutes (or according to package directions).
  4. Stir in the green onions.
  5. Serve and enjoy!
Notes
With the stock, a stronger flavor is better. Weak stock makes for a weak tasting soup. DO NOT add salt until you taste it at the end, then season if you want. The chicken stock is usually salty enough!

DO try and use fresh Udon noodles, it makes all the difference!

 

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Garnier Ultra-Lift Miracle Sleeping Night Cream Giveaway! http://www.thekitchenmagpie.com/garnier-ultra-lift-miracle-sleeping-night-cream-giveaway http://www.thekitchenmagpie.com/garnier-ultra-lift-miracle-sleeping-night-cream-giveaway#comments Tue, 03 Mar 2015 16:02:48 +0000 http://www.thekitchenmagpie.com/?p=29205 Garnier Ultra-Lift Miracle Sleeping Night Cream Giveaway!

Check out my first Vlog AND enter to win Garnier Ultra-Lift Miracle Sleeping Night Cream!

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Garnier Ultra-Lift Miracle Sleeping Night Cream Giveaway!

I’ve mentioned before that the desert air here in Phoenix is so dry that I swear I’m turning into an alligator. It was nice to have my notions reaffirmed by a Jeep tour guide here, who told me that the arid climate literally sucks the moisture out of your body and that most tourists don’t even realize that they need a gallon of water a day just to stay hydrated.

So one can only imagine what it’s doing to my skin! Now, I’m going to be honest, I’m really bad at skin care. I don’t always remember to wash all my makeup off – I know, I know- and I forget to moisturize all the time. I make my make-up blogging sister in law just crazy with the lack of care.

So when I had the chance to try out Garnier Ultra-Lift Miracle Sleeping Night Cream and do a Vlog for you all, I thought hey, it’s time to redeem myself. I could check out if it visibly reduced signs of fatigue, wrinkles and rejuvenated my skin over the first night’s use.

Now, the product details! The cream contains 7 active ingredients that are powerful alone yet transformative together such as Hyaluronic acid, LHA and Lavender Essential Oil and the texture is auto-smoothing for anti-aging results and doesn’t transfer onto your pillow. Of course, you are going to get the best results using nightly with Garnier Ultra-Lift Miracle Sleeping Eye Cream as well. You can buy both of them in retail stores across Canada, avg. retail price $24.99 CAN.

You can try the Garnier Ultra-Lift Miracle Sleeping Cream Night Cream HERE so you can experience an overnight miracle of your very own. To see the results from others as well, make sure to follow the hashtag #morningselfie on Twitter.

Now my darlings, you know that I love doing these campaigns because you all get a chance to win!

Make sure to enter your name, email address, and city of residence below for your chance to win Garnier Ultra-Lift Miracle Sleeping Night Cream. Lucky winners will be chosen and invited back on Apr 6, 2015 to comment on my Garnier follow-up blog post for a chance to win a grand prize!

Make sure to check out all the ways you can win below!

Be sure to watch my Vlog talking about trying out the Garnier Ultra-Lift Miracle Sleeping Night Cream and let me know what you think! Eeek! I can’t believe it’s taken me so long to get any type of video up on the site, so take it easy on me, it’s my first one!

Good luck everyone, don’t forget to enter the contest! Although this post has been generously sponsored by Garnier Canada, the opinions and language are my own, and in no way do they reflect Garnier Canada.

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Your Disneyland Food Bucket List! http://www.thekitchenmagpie.com/your-disneyland-food-bucket-list http://www.thekitchenmagpie.com/your-disneyland-food-bucket-list#comments Mon, 02 Mar 2015 20:27:11 +0000 http://www.thekitchenmagpie.com/?p=29225 Your Disneyland Food Bucket List!

Your Disneyland Food Bucket List! The best food at Disneyland and California Adventure with a printable list for you to print & take with you!

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Your Disneyland Food Bucket List!

**Make sure to read through to the bottom of the post to get your printable list that I’ve made for you! Simply print it and take it in your bag to Disneyland!**

As you all know, I’m addicted to Disneyland. It’s ok. I can admit it freely now. I’ve gone through all the steps and have finally reached “acceptance”. I have a Disneyland problem and instead of fighting it, I’m just going to embrace it and take you all with me!

While I have talked about food before, (check out my Disneyland section!) I can’t believe that I have never written a Food Bucket List for you all! How did I miss this one?

While this isn’t the end all, be all list, this is a list of what I personally have tried on my trips over the years. I can back up the deliciousness of this food. These are my favorites at both parks, Disneyland and California Adventure.

First of all, I still find it hard to believe that there is really good food found at a theme park. I guess if anyone could do it, Disney would. While there are definitely some stinkers (read my review of the Carnation Cafe) every time I visit Disneyland I’m still amazed at how good some of the food is.

To help you avoid those stinkers, here’s my list of my favorite foods at Disneyland!

1. The Clam Chowder Bowl at the Pacific Wharf Cafe. (California Adventure)

At $9.99, I consider this sourdough bread bowl filled with clam chowder to be one of the best deals at Disneyland. Three of us girls ate this for lunch this past week and it’s honestly some of the best clam chowder I’ve ever eaten. I know, right? At Disneyland? Yes. This was so seriously amazing that we all agreed that it was the best food that we’ve eaten at Disneyland. Don’t like clam chowder? There are other choices such as the seasonal soup which was an equally fantastic loaded baked potato soup that my husband Mike happily enjoyed.

You can also find chili bowls over at the Golden Horseshoe in Disneyland, another great deal.

2. Anything Starbucks and Caffeinated from The Market House in Disneyland or the Fiddler, Fifer & Practical Cafe in California Adventure.

If Disneyland wasn’t the happiest place on earth for me before, it sure is now. There’s no place on earth that I require more caffeine at than at Disneyland. The fact that they now have amazing coffee loaded up with sugar and deliciousness for me in the morning makes me so, SO happy.

Even if they never spell my name right.

3. The Mickey Mouse Shortbread Cookie at Starbucks (both parks)

This light lemony shortbread cookie with a yummy chocolate icing has now become a first day at Disneyland breakfast tradition. There’s something just perfect about the flavor and it’s Mickey Mouse. ’nuff said.

Pair that with my sugary coffee? Mama is goooood for the day!

4. The Mickey Shaped Beignets at the Mint Julep Bar in New Orleans Square (Disneyland)

I am ashamed to say that I hadn’t tried these until just this past trip. These gems are hidden in a back corner of New Orleans square and are something that you simply must ferret out on your trip. Hot, delicious, bready powdered sugar delights, you get a small taste of New Orleans in the middle of California.

5. The Chicken Fried Chicken at The Plaza Inn (Disneyland)

This is some of the best fried chicken out there and it’s my top choice for lunch when we are in the area. At$15.99 it’s large enough for a couple to share with 3 pieces of chicken, a biscuit, a pile of potatoes and green beans (and perhaps with a dessert added on!). I’ve also shared this with my kids.

6. The Pot Roast at The Plaza Inn (Disneyland)

While we are at the Plaza Inn, I have to mention the pot roast. This is Mike’s favorite meal and it’s scrumptious. Slow cooked until it falls apart, it’s a super protein packed meal for $17.49 that again, is big enough for sharing.

7. The Monte Cristo Sandwich (Disneyland)

The most famous of all Disneyland foods (excepting perhaps the Dole Whip) this sandwich is something you havet o try at least once. You can have it in the Blue Bayou or the Cafe Orleans. The only difference is that the one in the Blue Bayou also inclueded a creme Anglais sauce when I tried it and you only receive preserves in the Cafe. I prefer the cafe however, because you can also order the fries (read on below).

Let me warn you; you cannot eat this yourself. It’s huge and too filling. You seriously have to share it! The cheese only version is also delicious, you can’t go wrong with either one.

8. The Parmesan Pommes Frites w/ Cajun Spice Remoulade (Disneyland)

While a lot of food is, of course, overpriced, these fries are a good value at $6.49. You get a large, in charge basket of really scrumptious fries. Pair it with the Monte Cristo above and I kid you not, it feeds three of you.

9. The Dole Whip (Disneyland)

I honestly think this treat is why the Tikki Room stays in Disneyland. (there’s always rumors floating around that it’s shutting down). On a nice warm day you grab your Dole Whip (the line is always shorter on the Tikki Room side!) and then head into the Tikki Room to enjoy the show. I almost always get the float, which is a lovely pineapple juice topped with the tangy pineapple whip. I think this is my favorite pineapple treat ever!

10. Smoked Turkey Legs (found throughout the parks)

My sister and I might be addicted to these as well. There’s nothing like a hit of smokey protein in the middle of the day. They are perfect for sharing and I honestly can’t remember a single trip where we haven’t eaten one of these. It’s beyond tradition, it’s a must.

11. The Alla Vongole at The Golden Vine Winery (Caifornia Adventure)

This fettucine served with clams, parsley, garlic, olive oil, chili flakes, and white wine was seriously amazing! While the other pasta was just good, this was one meal that I loved. The best part? You can get a glass of wine with your meal as well.

12. Assorted Seasonal Treats (locations throughout both parks)

Don’t miss the seasonal treats that are only available for a limited time! I especially love the holiday treats like this Halloween cupcake….

… and the Mickey Mouse Bat cookies found at Starbucks during Halloween.Every season will have treats, so hunt them out!

13. Anything at Ghirardelli Soda Fountain & Chocolate Shop (California Adventure)

Besides the fact that every family member gets a free chocolate as soon as you walk in the door, this is a must-eat place in California Adventure. I love the sea salt caramel and chocolate sundae…and anything with mint…eh, it’s all amazing!

14. Churros! (carts throughout both parks)

Beloved by young and old, we can barely turn our backs on my Dad before he’s found a churro cart for us to snack at. Disneyland also makes some of the best churros out there so make sure you try them!

And that’s it! While there are many runners up – corn dogs, corn on the cob, etc – these are the most delicious things at Disneyland!

Make sure to print out the list below and take it with you when you head to Disneyland!

Love,

Karlynn

Disneyland Food Bucket List

  1. The Clam Chowder Bowl at the Pacific Wharf Cafe. (California Adventure)
  2. Anything Starbucks and Caffeinated from The Market House in Disneyland or the Fiddler, Fifer & Practical Café in California Adventure.
  3. The Mickey Mouse Shortbread Cookie at Starbucks (both parks)
  4. The Mickey Shaped Beignets at the Mint Julep Bar in New Orleans Square (Disneyland)
  5. The Chicken Fried Chicken at The Plaza Inn (Disneyland)
  6. The Pot Roast at The Plaza Inn (Disneyland)
  7. The Monte Cristo Sandwich (Disneyland)
  8. The Parmesan Pommes Frites w/ Cajun Spice Remoulade (Disneyland)
  9. The Dole Whip (Disneyland by the Tiki Room)
  10. Smoked Turkey Legs (found throughout the parks)
  11. The Alla Vongole at The Golden Vine Winery (Caifornia Adventure)
  12. Assorted Seasonal Treats (locations throughout both parks)
  13. Anything at Ghirardelli Soda Fountain & Chocolate Shop (California Adventure)
  14. Churros! (carts throughout both parks)

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Dreaming of a Trip to Texas http://www.thekitchenmagpie.com/dreaming-of-a-trip-to-texas http://www.thekitchenmagpie.com/dreaming-of-a-trip-to-texas#respond Wed, 25 Feb 2015 16:00:20 +0000 http://www.thekitchenmagpie.com/?p=29178 Dreaming of a Trip to Texas

You can help me win a trip to Texas! Check out what my dream vacation would be!

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Dreaming of a Trip to Texas

There’s been a lot of Texas talk on my website lately since my podcast partner Phil has been going on and on about all the amazing food he ate when he went to Austin. Indeed, he and his wife go to Texas just so that they can eat their way through the local food scene, which to me is a pretty awesome idea. So I’ve been hearing nothing from him but barbeque, restaurants opened by Top Chef winners and of course, beautiful weather!

I’ve been to Texas once, fleetingly before I caught a cruise out of Galveston. We stayed overnight in Houston before we left and it was a tease. I was taunted by all the amazing things to see and do, to eat and experience and knew that one day, I was coming back for a longer stay.

Needless to say, when the chance came up to work with Texas Tourism and write about my dream Texas vacation, I started dreaming!

And I like to dream big, just like the Lone Star State.

To start my planning, I went to the Texas Tourism website to check out everything they have on there to help you plan your dream Texas vacation. Now, you all know that I do a lot of travelling (understatement of the year) so I have looked at a lot of websites while trying to plan our trips. I am really impressed with how well this website is put together. You can download their Free Texas Travel Guide and also sign up for their newsletter to help you make those plans. Their interactive passport is fun and allows you to plan your trip easily and customize it to your liking.

So now, you guys, here’s something really important to me. You can help me win a trip for two to the Lone Star State in the Texas Photo Roundup Contest!

I am so darn thrilled! Vote for me, if you feel that my photos represent your ideal vacation in Texas. By voting for me, you are also entered to win a chance for a $1000 prize! The participant with the highest number of votes will win a trip for 2 to Texas this spring 2015 and one lucky audience voter will randomly be selected to win the cash prize!

I would love to win this trip and oh my word, if one of you could win that cash prize? Eeeek! How exciting would that be?

You can vote once per day for me and the contest ends March 24th, 2015 at 11:59 PM EST. It’s open to Canadian residents only (excluding Quebec). See the exact full contest terms and conditions below.

So after perusing a ton of photos, I have chosen my top four that I think represent my dream trip to Texas. I honestly took far too long hemming and hawing over what to choose, but I finally have narrowed it down to the perfect family vacation.

My choice for what I would want to do is the Grapevine’s Grapefest, which shouldn’t surprise any of you.  Wine tastings? Yes please!

WILL VAN OVERBEEK /TXDOT

For those kids of mine, it would have to be the Texas State Fair. Oh, I looked at pictures of the Texas Zoo and the Texas State Aquarium, but I knew that for my twerps their top choice would be the State Fair. I also have to admit, I’ve watched too many movies and one day I would love to attend an American State Fair, just to see what it’s like. I want to go and eat State Fair food, go on rides and just see what it’s all about.

MICHAEL AMADOR/TXDOT

 

I’m going to be sneaky and try to pass this choice off as Mike’s, but it’s really for both him and I. We are avid fisherman, as you all know, and we would love to learn how to fly fish. As soon as I saw this picture, I knew that it was what Mike would want to do above all else in Texas. Texas is so diverse, with seven geographic regions with different landscapes such as beaches, forests, rolling hills and canyons. It’s pretty amazing that we can get active and fly fish/kayak/hike/rock climb one day and travel to the beach to relax the next! Speaking of the beach…..

GRIFFIS SMITH/TXDOT

 Last but not least, the beach. There’s something about the ocean that calls to my soul and living landlocked where I do, I love visiting the beach as often as I can. Texas has over 600 miles of coastline and fabulous beaches, so off to the beach I would go!

KEVIN STILLMAN/TXDOT

And there we have it, my dream trip to Texas!

I would love it if you can all vote for me and help a gal out! Can you send me to Texas, pretty please? I promise you that you can pack your virtual suitcases again! I’ll be tweeting, writing and sharing pictures as per usual and taking you along virtually with me!

If I throw in some Texas sunrise and sunset pictures as a bribe, is your vote a done deal? I know you guys love them!

Thanks you guys and good luck to you…and to me! Let’s win this!

Love you more than travel,

Karlynn

Although this post has been generously sponsored by Texas Tourism, the opinions and language are my own, and in no way do they reflect Texas Tourism.

 

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Magpie’s Tasty Tangerine & Gin http://www.thekitchenmagpie.com/magpies-tasty-tangerine-gin http://www.thekitchenmagpie.com/magpies-tasty-tangerine-gin#respond Mon, 23 Feb 2015 14:00:41 +0000 http://www.thekitchenmagpie.com/?p=29172 Magpie’s Tasty Tangerine & Gin

Magpie's Tasty Tangerine & Gin cocktail! Smash a strawberry and mint in there and you are in business!

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Magpie’s Tasty Tangerine & Gin

A word of warning, make sure you like tangerine juice first before making this. I know that it seems like a silly thing to say, but you would be surprised how many people don’t like tangerine juice. It’s not the most popular for a reason. It’s hard to describe, but I would call it a mix between orange and carrot juice…am I right, tangerine lovers? There’s something very savoury about it that brings forth a taste of vegetable juice as well.

This gin drink came about because I had tangerine juice. I had strawberries. I had gin. I always have mint. There were no recipes out there for anything like it, so I smashed it all together and prayed for it to work out.

It worked out quite darn well!

I quickly posted this recipe on my Facebook page last week when I whipped it up spur of the moment and now I’ll post it here for everyone to enjoy.

You are either going to love or hate the mint in this drink. I love mint in everything, so there was no way I was leaving it out.

I was shocked that Mike liked this drink as well, let’s face it, he’s picky. I handed it to him for a taste test and the resulting raised eyebrows with a “Hey, that’s good!” had me raising my own eyebrows in disbelief. I had totally pegged him for a tangerine juice hater.

Then again, doesn’t gin make everything better?

Happy cocktailing!

Love,

Karlynn

Magpie's Tasty Tangerine & Gin
 
Prep time
Total time
 
A delicious combination of tangerine juice with gin and smashed strawberries is my newest drink love!
Author:
Serves: 1
Ingredients
  • 2 oz tangerine nectar
  • 1 tsp brown sugar
  • one large strawberry
  • 1 oz gin
  • 2 oz club soda
  • ice to fill
  • Mint only if you like mint in everything like I do.
Instructions
  1. In the bottom of a whiskey tumbler or short glass, smash the strawberry, brown sugar and mint (if wanted) together. Pour in the gin and mix. Add ice to fill then pour the club soda over it. Stir and serve with a strawberry on the side as garnish!

 

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360 Degrees of Arizona Sunset http://www.thekitchenmagpie.com/360-degrees-of-arizona-sunset http://www.thekitchenmagpie.com/360-degrees-of-arizona-sunset#comments Sat, 21 Feb 2015 16:41:53 +0000 http://www.thekitchenmagpie.com/?p=29071 360 Degrees of Arizona Sunset

I've been a real slacker writing about Arizona, especially the spectacular sunsets!

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360 Degrees of Arizona Sunset

I have truly been a slacker on the travel posts and I apologize for it. While we are technically on vacation, as one might call it, we aren’t really on vacation. Our days have been filled with homeschooling, endless work on my cookbook, Mike’s job and the general day-to-day life activities. The kids are in rock climbing lessons once a week. We have to clean the house, cook dinner, get groceries.

So basically we are at home, just in a far more spectacular and warm setting this winter!  I’ve had to force myself to get out on the deck and enjoy the sunset and leave my cookbook work alone, reminding myself that we didn’t come to Arizona to spend the time holed up inside working the entire time. It’s easy to take it for granted and just complete your work day, make dinner and then realize that you didn’t take a single moment to enjoy the beauty around you and I’ve been doing that lately, especially when it comes to work on my book. The kitchen clean up alone takes me well into the evening and by that time, I’ve spent another entire day not enjoying a moment of the nice weather here.

Sunsets are my favorite, mainly because I’m not an early riser for those spectacular sunrises.

The sunsets here can be truly spectacular and I’m not sure why. Is it because it’s so flat? Is it the particles in the air that reflect the light in such gorgeous shades? (if anyone wants to weigh in, go for it in the comments below!).

However there has only been one 360 degree sunset that I’ve seen here so far. I’ve been waiting to see another one, but so far this was it.

The above photo is a southwest view from our house one night, off of our bedroom patio.

This picture below however is due East and is usually where the sun rises. It was lit up like the sun was rising, but this honestly was the sunset. I didn’t get to it early enough and the light was fading, but I’ve never seen the East lit up with a sunset like this before.

This hill is our Northwest view of the sunset, which is always my favorite.

A darker, later shot of the sunset out of our window,the Southeast view was spectacular that evening, The colors were phenomenal. I bumped up the saturation in this photo to see what hues were in the clouds that night and there’s every shade of the rainbow, I swear.

Now I promise that I am going to go now and edit my photos of our day trip to Sedona. What a breathtaking place it is! I had never even thought of going until our guests wanted to take a day trip. There’s what whole “working” here too much. I haven’t even looked into day trips for us, Sedona was only two hours away. I am shaking my head at myself, I need to make the most of our time here.

This next week however, is all play and no work for me! We are off to Disneyland with my girlfriend and her girls that are coming from Calgary to visit. It’s their first time for Disneyland, which makes this trip so darn exciting for all of us. The kids are bouncing off the walls, waiting to take the girls!

Happy Saturday everyone! Stay tuned for a ton of Disneyland pictures on my Facebook page and Instagram next week!

Love,

Karlynn

 

 

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My New Frigidaire® Classic Slate Freezer! http://www.thekitchenmagpie.com/my-new-frigidaire-classic-slate-freezer http://www.thekitchenmagpie.com/my-new-frigidaire-classic-slate-freezer#respond Fri, 20 Feb 2015 19:15:44 +0000 http://www.thekitchenmagpie.com/?p=29157 My New Frigidaire® Classic Slate Freezer!

My first ever brand new freezer, can you believe that? It was worth the wait!

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My New Frigidaire® Classic Slate Freezer!

Did you know that the one thing that I have never bought myself is a good freezer? Sure, I went all out on the house appliances with our new house, gas range, lovely fridge, fabulous dishwasher, but when we moved into our house I still had the small little apartment sized freezer that was given to me around a decade ago.

When the opportunity came up to be a Frigidaire® test drive Mom and receive a brand new, gorgeous classic slate freezer, can you guess how fast I applied? Speed of light, folks, the speed of light.

The only problem is, I can’t get a good picture of her since she’s in my garage, that’s my storage place for my freezers since we have a nice large garage.

I was so darn excited to start using that freezer. A freezer is the most important thing I use for food storage and I can’t believe that this is my first new freezer, ever.

When my family came over for Christmas, we women got into the holobchi making (cabbage rolls) and put my new freezer to the test!

Here’s the thing with cabbage rolls; if you are making one batch, you may as well make multiple batches, freeze them on a sheet and then package them up for later meals. Holobchi can be a really pain the tush to make. We Ukrainian women don’t like to spend our entire lives making perogies (another food that you freeze on sheets as well) and holobchi. You spend one day making them, freeze them and then have a freezer full of deliciousness just waiting for your dinner for months on end.

You get together all of your ingredients and then you literally start a prep line. Take a leaf, fill it, roll it, tuck it and freeze it.

For the first time that I can remember, I now had a freezer that I didn’t have to worry about the trays tipping in. Before, with my chest freezer, you would have to rearrange everything in it to be a flat surface. Have you ever tried this? It’s like Tetris with frozen food, which sounds like fun but truly isn’t.

Just look at these shelves. I had more space that I needed to freeze holobchi. These are the last of the batches because of course, it always pops into my mind at the very last-minute that this is perfect to write about.

Yes, we make our Holobchi large and in charge as well. My holobchi is a meal sometimes, not a side dish!

Now, the reason that this freezer was perfect for my flash freezing needs is their totally cool SpaceWise® Organization System, which meant that I could customize the storage so that I had plain shelves to freeze food on trays while other parts held the food that I had in storage already.

You guys, after years of chest freezers and digging up to my elbows in frozen food every time I wanted something for dinner, I am never, ever going back.

A huge thank you to Frigidaire® for picking me to test drive (and keep!) this amazing freezer!

So, has anyone else made the (what I consider life-changing) switch from a chest freezer to a standing one? They are SO roomy nowadays! Gah. Why did I torture myself so long?

Happy Friday everyone! What are your plans for the weekend?

Love,

Karlynn

 

“Disclosure: I am part of the Frigidaire® Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

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Maple Whiskey Mojito (The Sortilege Mojito) http://www.thekitchenmagpie.com/maple-whiskey-mojito-the-sortilege-mojito http://www.thekitchenmagpie.com/maple-whiskey-mojito-the-sortilege-mojito#comments Tue, 17 Feb 2015 14:00:26 +0000 http://www.thekitchenmagpie.com/?p=29022 Maple Whiskey Mojito (The Sortilege Mojito)

My #1, absolute favorite cocktail at the moment, a Maple Whiskey Mojito!

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Maple Whiskey Mojito (The Sortilege Mojito)

I apologize that it’s taken me this long to get my newest cocktail love to you. I’m sorry, there’s no excuse, other than..well… contrary to my reputation, I actually don’t drink these during the day.  (Fine, maybe with all my cookbook work I WANT to drink during the day. But I still haven’t caved.)

I’ve had no opportunity with ample light for photographs, so it waited for a weekend.

Just for you, I’ve stepped up my day drinking. The things I do for you guys!

The original recipe is the Sortilege Mojito, that my friend Nicole brought as her new recipe for my Christmas soiree. I had asked her to bring fixin’s for a great cocktail and she totally delivered.

This is one tasty cocktail and I’m sure it’s because of the maple whiskey and the brown sugar. There’s something perfect about this recipe.

I’ve served it since, to rave reviews and I’ve also sent the recipe to friends who love Sortilege, to more rave reviews.

It’s amazing.

For those of you who don’t have Sortilge, I’m sorry. This recipe comes straight from their website and I can assure you, there is no maple whiskey like it. I’ve settled for a maple version here while I am in the States, but there is nothing, and I mean nothing, like true Sortilege.

You can use a maple whiskey (like I am) but you need to make sure it’s really strong with the maple flavor or it’s simply not as good.

So here’s the thing: who cares that it’s winter? This might be a summery drink but let me tell you, it’s our cocktail of choice now. I’m not into heavier, cidery drinks in the winter. Bah. Drink minty, mapley, delicious delights!

Honestly, try this. If you love maple, you will love Sortilege and you will LOVE this drink! It’s also a serious party pleaser, everyone loves it, even people who aren’t traditional mojito lovers.

Love you more than whiskey,

Karlynn

 

Maple Whiskey Mojito (The Sortilege Mojito)
 
Prep time
Total time
 
The best mojito I've ever drank uses maple whiskey and brown sugar paired with classic lime and mint. I'm never returning to normal mojitos again.
Author:
Ingredients
  • 1.5 oz of Sortilège Original (or your choice of maple whiskey)
  • 2 oz of club soda
  • 12 mint leaves
  • ¼ of lime
  • 2 tsp brown sugar
  • Ice
Instructions
  1. Cmbone the lime, mint and brown sugar into the bottom of a medium whiskey glass. Use a muddler to smash the mint, lime and start dissolving the sugar.
  2. Fill glass with ice and add in the whiskey and club soda. Mix well and serve.
Notes
Original recipe from the Sortilege website.

 

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The Brown Eggs & Jam Jars Cookbook: Coconut Cream Baked Oatmeal Recipe http://www.thekitchenmagpie.com/the-brown-eggs-jam-jars-cookbook-coconut-cream-baked-oatmeal-recipe http://www.thekitchenmagpie.com/the-brown-eggs-jam-jars-cookbook-coconut-cream-baked-oatmeal-recipe#comments Mon, 16 Feb 2015 13:00:35 +0000 http://www.thekitchenmagpie.com/?p=29129 The Brown Eggs & Jam Jars Cookbook: Coconut Cream Baked Oatmeal Recipe

I get all teary talking about Canadian bloggers..and oh, you can win a copy of Brown Eggs and Jam Jars! No crying necessary.

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The Brown Eggs & Jam Jars Cookbook: Coconut Cream Baked Oatmeal Recipe

When I actually have a spare moment to read other people’s blogs, you can find me surfing on Simple Bites and reading all the lovely posts by its editor and writer, Aimée Wimbush-Bourque. Her lovely posts about canning, urban agriculture and homesteading are always a joy to read, so when I heard that she was in the process of writing a book, I knew that it was on my to-read list.

How different a cookbook is when you’ve actually met the author in real life. I had the pleasure of meeting Aimée this past fall at the Food Bloggers of Canada Conference and if you think she’s a sweetie on her website, you should meet her in real life. She’s a doll.

I can just imagine how much fun she is a couple glasses of wine later… I’ll save that for our next meeting. I mean, if we can get her into a feather boa at a conference you can just imagine a girl’s night out!

My darlings, this is a beautiful book and one that you truly need to own.

You know how I love to read cookbooks at night before I go to bed? This is one of those perfect books. There’s yummy food photos, there’s heart and soul in the stories inserted between recipes and I am so gosh darn happy for Aimée that I could burst. Not that I don’t love my American pals, but it’s time for Canadian bloggers to take a turn in the spotlight. More and more Canadian bloggers are writing cookbooks and every time one does I could seriously just burst with pride.

Yes, there are tons of Canadian cookbook authors, but it’s just so different for those of us who blogged first and wrote cookbooks later. We went down a new path that no one has done before, almost making it up as we went, charting our way through what was completely unknown at one time and just trying to figure out this bold new land of writing on the internet instead of traditional print media. We are a completely different breed of writers and the only people that get us and the journey from blog to book are other online writers. Every success of other online writers you celebrate as your own.

I’ll stop now before I start crying as usual, but Aimée, we’ll have a joint cry over a nice bottle of wine next time we see each other. I think you need to come stay with me in Edmonton and do a book signing!

I shall ready my guest room. I might even clean my house for her.

(Pssst Penguin, bring her to Edmonton for a book signing. I promise I’ll behave. No, wait, I promise she’ll behave. That’s more likely to actually happen. I DO promise I’ll clean my house and if you know me, that’s really something!)

Ok, moving on from the sappy part and to the book tour! When the chance came up to join in on the FBC Brown Eggs and Jam Jars Blog Tour and get a preview of the book, I was in like Flynn. There’s nothing like a little slice of home being sent to me here in Phoenix, a gorgeous book inspiring all of us to think about the food that we Canadians can grow in our own backyards. The recipes are done seasonally, with family photos tucked between drool inducing photos of her easy and healthy recipes. By the end of the book, you have a wonderful look into Aimée’s home life with her adorable kids and husband (who’s also adorable).

The recipe I chose to make from her cookbook was her Coconut Cream Baked Oatmeal Recipe. I wanted something super easy (not that her whole cookbook isn’t full of easy and delicious meals) and I wanted something that the kids would love. As soon as I saw this recipe, I knew that it was The One.

It’s creamy, dreamily delicious and you make it ahead of time. The best part? Both of my kids ate this. The other best part?

We ate it for dinner.

You can always count on me to make breakfast for dinner. In truth, I knew that I had a long, hard day of homeschooling the kids ahead of me and I wanted to prep something in the morning that could be thrown into the oven later that night.

Winner winner Coconut Cream Baked Oatmeal for dinner! Now, you can also make it and let it sit overnight, so it’s a great breakfast as well.

If you want the recipe for this delicious concoction, you’re going to have to pick up a copy for yourself! (I am such a tease!) You can head on over to Amazon to buy her book, but it’s available almost everywhere you can think of!

On to some more fun! I have a copy of Brown Eggs and Jam Jars  to give away to one lucky reader! Now, I am part of the online book tour and there are going to be many other websites to win on as well! Since I am one of the first people to post however, you are going to have to check back here to see all the other places you can preview the recipes and enter to win! I will be posting them in a list below, stay tuned!

A big thanks to Penguin Random House Canada Limited for sending me two copies of Aimée’s beautiful new book and a huge congrats to Aimée on a wonderful new cookbook!

Love,

Karlynn

Check out all these other blogs for a chance to win a copy of the book! The links will appear as soon as the posts are up!

Hidden Ponies

The Recipe Rebel

Sweet Sugarbean

The Brunette Baker

Strawberries for Supper

Kitchen Heals Soul

Purple House Café

Bridget’s Green Kitchen

 

a Rafflecopter giveaway

 

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Oven Fried Potato Chip Chicken http://www.thekitchenmagpie.com/oven-fried-potato-chip-chicken http://www.thekitchenmagpie.com/oven-fried-potato-chip-chicken#comments Fri, 13 Feb 2015 14:00:33 +0000 http://www.thekitchenmagpie.com/?p=28949 Oven Fried Potato Chip Chicken

Oven Fried Potato Chip Chicken. It's chicken. Covered in potato chips and baked. 'nuff said.

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Oven Fried Potato Chip Chicken

Confession time you guys.

Honest to Pete, I can’t even look a sweet treat in the eye right now. After endless days of baking delicious goodies for my upcoming cookbook, I seriously can’t even stomach the thought of sugar.

Ok, well that might be taking it a little far, but let’s be honest; the taste testing alone has my sweet tooth more than satisfied. I can’t make a recipe without testing it because my tastebuds are the end all be all judge of what’s going in my book, no offense to my sweetheart husband who is also being forced to taste test everything as well. You don’t want to know what’s hit the garbage. Or the innovative swear words I’ve come up with.

Now, lucky for you, that means I am totally into the dinner dishes for the next while on the blog. There won’t be many desserts these upcoming months, so be forewarned, there might be a bit of a dessert drought here on The Kitchen Magpie. Like I said, I can’t even stare a pie in the eye at this point. I avert my eyes and cry as I taste test.

SO.

Because of this crazy love of savoury now, I decided it was high time I fooled around with my Oven Baked Crispy Chicken recipe. Which I have now changed to Man Catching Oven Fried Chicken, thanks to my reader Kristina’s husband, who has dubbed it so.

So if you are looking for a healthier version, make sure to check it out! This version? Um. Dudes. It’s potato chips. Not healthy.

This is a treat. A salty, greasy, get yo’ love for potato chips treat. There is nothing redeeming about this recipe health-wise. Sorry.

Wait! It’s high in protein!

(and sodium…and fat…)

Here’s the thing….I suspect it’s STILL slightly healthier than real fried chicken. Like, cooked in deep oil, saturated with oil, chicken.

Eh. Maybe. But who really cares?

IT’S CHICKEN COATED IN POTATO CHIPS.

Crack open the wine and celebrate that this happened in your house. I suggest a nice crisp white.

I basically took that amazing fried chicken recipe, left out a large amount of the salt and added potato chips. Whew, what a decadent dinner this was! To be honest though, it’s the yummiest fried chicken I’ve had in a long, long time and it wasn’t even really fried. I absolutely love plain potato chips as my snack of choice, so that makes sense.

Let me know if you try this! It’s a great treat dinner!

Love,

Karlynn

Oven Fried Potato Chip Chicken
 
Prep time
Cook time
Total time
 
Oven baked potato chip covered fried chicken.Amen.
Author:
Recipe type: dinner
Serves: 4 servings
Ingredients
  • 1⅓ cups of flour
  • 1 tbsp garlic powder
  • 1 tbsp seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 or 3 eggs
  • 2 cups crushed potato chips (low salt if you don't want too much salt)
  • ⅓ cup of margarine
Instructions
  1. Whisk together the first five ingredients in a medium sized bowl.
  2. Grease a baking sheet large enough for 8 pieces of chicken and set aside,
  3. Beat the eggs in a small bowl.
  4. Line up your bowls and your baking sheet in this order from right to left; egg, flour, smashed chips, then baking sheet.
  5. First, dip your chicken into the flour mixture and cover it completely.
  6. Dip it into the egg mixture, then into the broken chips for a second coat.
  7. Place on the baking sheet.
  8. Repeat with all chicken pieces.
  9. Place in fridge for half an hour.
  10. Preheat your oven to 400 degrees F.
  11. Melt the margarine and drizzle evenly over the top of the chicken pieces.
  12. Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
  13. Remove and serve!

 

 

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Man-Catching Oven Baked Fried Chicken http://www.thekitchenmagpie.com/man-catching-oven-baked-fried-chicken http://www.thekitchenmagpie.com/man-catching-oven-baked-fried-chicken#comments Thu, 12 Feb 2015 00:05:25 +0000 http://www.thekitchenmagpie.com/?p=29107 Man-Catching Oven Baked Fried Chicken

Amazing oven baked chicken that is as close to deep fried as you're ever going to get!

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Man-Catching Oven Baked Fried Chicken

This is literally the best Oven Baked Fried Chicken out there, folks. I have been meaning to re-shoot the photos and republish this recipe for years now. I think it is one of the most under-loved recipes on my entire website, I keep thinking to myself ” If only everyone knew how delicious and easy this chicken is!”

So now I’m bringing my oven baked chicken back, with a brand new name. I’d like to thank Kristina’s husband ( I’ll fill this in with a name if he comes forward later) for the name. When she told me on my Facebook Page that she was making my oven baked chicken that her husband called ” Man Catching Chicken” I knew that it was getting a new name.

This recipe is SO OLD I don’t even have it in a print format! You can see it here and look at how little my Rose is! She’s sooo cute just chowing down on that drumstick!  Oh my goodness, that recipe was one of my first ever on my website, so it is definitely due for a reboot!

Important things to note:

Do NOT ignore Magpie and use butter on the chicken instead of margarine, the smoke point isn’t high enough and it will burn. You have to use margarine on it.

MAKE SURE to let the chicken sit in the fridge for half an hour. This guarantees a crispy skin that doesn’t fall off right away!

Let me know what you think!

Love you more than chocolate,

Karlynn

 

Man Catching Oven Fried Chicken
 
Prep time
Cook time
Total time
 
Amazing oven baked fried chicken that is as close to deep fried as you're ever going to get! Check out the secret to a fabulous crispy skin!
Author:
Recipe type: dinner
Serves: 4 servings
Ingredients
  • Ingredients:
  • 1⅓ cups of flour
  • 1 tbsp garlic powder
  • 2 tbsp seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 or 3 eggs
  • ⅓ cup of margarine
  • 8 pieces of your choice of chicken
Instructions
  1. Whisk together the first five ingredients in a medium sized bowl.
  2. Grease a baking sheet large enough for 8 pieces of chicken and set aside,
  3. Beat the eggs in a small bowl.
  4. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet.
  5. First, dip your chicken into the flour mixture and cover it completely.
  6. Dip it into the egg mixture, then into the flour mixture again for a second coat.
  7. Place on the baking sheet.
  8. Repeat with all chicken pieces.
  9. Place in fridge for half an hour.
  10. Preheat your oven to 400 degrees F.
  11. Melt the margarine and drizzle evenly over the top of the chicken pieces.
  12. Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
  13. Remove and serve!

 

 

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BBQ, Brisket and Bar Bricco http://www.thekitchenmagpie.com/bbq-brisket-and-bar-bricco http://www.thekitchenmagpie.com/bbq-brisket-and-bar-bricco#comments Fri, 06 Feb 2015 15:44:35 +0000 http://www.thekitchenmagpie.com/?p=29088 BBQ, Brisket and Bar Bricco

I got my food cred back by finally eating at Bar Bricco here in Edmonton, Alberta & Phil talks about what is considered the best BBQ brisket in North America that took HOURS to get. Was it worth it? Listen to see!

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BBQ, Brisket and Bar Bricco

I get my food cred back by finally eating at Bar Bricco here in Edmonton, Alberta & Phil talks about what is considered the best BBQ brisket in North America that took HOURS to get. Was it worth it? Listen to see!

Remember to subscribe here so that you don’t miss a podcast! 

Listen below!

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Quick Chicken & Noodles http://www.thekitchenmagpie.com/quick-chicken-noodles http://www.thekitchenmagpie.com/quick-chicken-noodles#respond Thu, 05 Feb 2015 20:47:17 +0000 http://www.thekitchenmagpie.com/?p=29079 Quick Chicken & Noodles

Creamy chicken and noodles with delicious snap peas. Easy and quick for a weeknight meal!

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Quick Chicken & Noodles

My next recipe for Campbell’s is their Quick Chicken & Noodles. While the original recipe calls for several different types of vegetables, you are free to sub in your own. I had a large bag of delicious snap peas and the thought of chicken, crispy peas and cream of mushroom soup totally worked for me.

I love how large snap peas fry up, I must admit, I am not a snow pea fan. Once you try snap peas, you’re never going back, trust me. Snow peas are a tasteless shadow compared to how amazing large and in charge snap peas taste in a stir fry or a quick dish like this.

Sorry, snow peas, I’ve fallen out of love with you.

I love recipes that use up cubed chicken, because either you are using leftover chicken from the night before or you can grab yourself a deli chicken and whip up this dish.

You have the choice of cream of chicken soup or cream of mushroom and as you all know, I love anything that has cream of mushroom. I also think that mushrooms and peas are a match made in heaven taste-wise, but chose the flavours you want to pair together.

Happy Cooking!

Love,

Karlynn

Quick Chicken & Noodles
 
Prep time
Cook time
Total time
 
Creamy chicken and noodles with snap peas. Fast, easy and delicious.
Author:
Serves: 4
Ingredients
  • 2 tbsp (30 mL) olive oil
  • 2 cups (500 mL) mixed vegetables (such as zucchini, sliced peppers and peas)
  • 2 garlic cloves, chopped
  • 2 cups (500 mL) cubed, cooked chicken
  • 1 can (284 mL) CAMPBELL'S® Condensed Cream of Chicken or Cream of Mushroom Soup
  • 1 cup (250 mL) milk
  • 4 cups (1 L) medium egg noodles, cooked al dente and drained
  • ⅓ cup (80 mL) parmesan cheese, grated
  • 2 tbsp (30 mL) lemon juice
  • ¼ tsp (1 mL) freshly ground pepper
  • 2 tbsp (30 mL) fresh parsley, finely chopped
Instructions
  1. Heat olive oil in a large skillet set over medium heat. Add mixed vegetables, and garlic. Sauté for 3 to 5 minutes or until tender-crisp.
  2. Stir in chicken, soup and milk; bring to a simmer. Cook, stirring, for 3 to 5 minutes or until chicken is heated through. Stir in noodles, parmesan, lemon juice, and pepper; return to a simmer. Remove from heat and stir in parsley.
Notes
Original Recipe from Campbells' HERE.

 

“Disclosure: I am part of the Campbell Company of Canada Ambassador
program with Mom Central Canada and I receive special perks as part of
my affiliation with this group. The opinions on this blog are my own.”

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Turkey Swedish Meatballs http://www.thekitchenmagpie.com/turkey-swedish-meatballs http://www.thekitchenmagpie.com/turkey-swedish-meatballs#comments Mon, 02 Feb 2015 13:00:43 +0000 http://www.thekitchenmagpie.com/?p=28945 Turkey Swedish Meatballs

Turkey Swedish Meatballs. I wanted to make Classic Swedish Meatballs...and made these instead. Best sub-in I've ever made!!

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Turkey Swedish Meatballs

I really didn’t think that Mike was going to like these.

And I made them despite that.

Yes, just call me Super Wife.

In all honestly, classic Swedish Meatballs have been on my To-Make list for as long as I can remember. There is something just right about the beefy, creamy sauce that makes them one of my favorite comfort foods.

So what do I go ahead and make?

Turkey ones.

Before you call the men in the white coats, there is a reason to my insanity. I used up all the ground beef that I had set aside in the fridge for meatballs in spaghetti for the kids and the rest was – of course- frozen.

Am I the only one who seems to only need ground beef when it’s frozen? I can keep it in my fridge until it goes bad and never use it. Put it into the freezer? I’ll need that rock of meat within a day.

So I ran with it.

I had ground pork (not frozen by some miracle) and ground turkey in the fridge. Wait a sec…. I’m not sure what that ground turkey was for….hmm. Well, there’s obviously some other recipe I’m forgetting now…

Back to the recipe.

While I can totally get behind turkey meatballs…I’m thinking that they are going to be too dry without that ground pork. Let’s face it, you’re not trying to kid yourself into thinking these are low-fat. They use sour cream, butter and cream.

These are absolutely divine. I can’t tell you how much I love the cranberries and while yes, that seems Christmasy (trust me to be a season behind!) they made the meatballs. The allspice paired with the tang of those red winter berries? SO GOOD you guys!

And Mike? He loved these.

My jaw hit the table. I honestly thought I would be the only one eating these since the kids are usually a wash. Nope. Three out of four of us ate them! My son loved the sauce and managed to eat a couple meatballs – a miracle- and Mike even ate them as leftovers with spaghetti noodles the next day.

Mike doesn’t eat leftovers, nor weird turkey cranberry meatballs.

What Twilight zone am I in?

Make ‘em. Let me know what you think.

Love you more than chocolate,

Karlynn

Classic Swedish Meatballs
 
Prep time
Cook time
Total time
 
Cranberries give these turkey and pork Swedish Meatballs a delicious little zing to them!
Author:
Recipe type: dinner
Serves: 24 meatballs
Ingredients
  • 1 tablespoons olive oil
  • ½ white onion, diced
  • 1 pound ground turkey
  • 1 pound ground pork
  • ⅓ cup minced dried cranberries
  • ½ cup bread crumbs
  • 2 large egg yolks
  • ¼ teaspoon ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • FOR THE GRAVY
  • ¼ cup unsalted butter
  • ⅓ cup all-purpose flour
  • 4 cups chicken or turkey broth
  • ¾ cup sour cream
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
Instructions
  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  2. Combine ground turkey , ground pork, cranberries, bread crumbs, egg yolks, allspice,and cooked onion in a mixing bowl.
  3. Stir until well combined. ( I use my hands)
  4. Roll the mixture into -1½ - 2 inch meatballs.
  5. Place meatballs into a large skillet and cook until all sides are browned, about 7-8 minutes.
  6. Drain on a paper towel-lined plate.
  7. Rinse the skillet out and melt butter in the skillet.
  8. Whisk in flour and lightly brown it.
  9. Slowly whisk in the turkey broth - and whisking contstantly- cook it until slightly thickened.
  10. Stir in sour cream and heavy cream, then add the meatballs back in.
  11. Cook another 8-10 minutes until the sauce is thick and the meatballs are cooked completely.
  12. Serve over egg noodles and garnish with parsley.

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