The Kitchen Magpie http://www.thekitchenmagpie.com Home of Edmonton Food Blogger, Karlynn Johnston Fri, 30 Jan 2015 17:04:31 +0000 en-US hourly 1 http://wordpress.org/?v=4.1 Ham & Potato Soup http://www.thekitchenmagpie.com/ham-potato-soup http://www.thekitchenmagpie.com/ham-potato-soup#comments Fri, 30 Jan 2015 13:00:43 +0000 http://www.thekitchenmagpie.com/?p=28597 Ham & Potato Soup

Sometimes, even in the middle of the desert, all you want in the middle of winter is hot SOUP. Like this Ham & Potato Soup. Yum.

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Ham & Potato Soup

If you’re like me, you have a ham bone in your freezer after every holiday meal. Am I right?

I have smartened up the past few years and realized that the week after any holiday is usually busy, fraught with things to do/catch up on/clean or just generally getting back to work. I don’t usually have any time to use up a ham bone until I catch my breath for a moment.

My trick is to throw the ham bone and assorted lovely leftover ham bits into a plastic Ziplock and freeze them until I am ready to make a soup.

What is it about ham and potatoes that goes together so beautifully?

So if you are like me, you have a ham bone just waiting for this soup. Sure, it’s a few weeks later but admit it : you have that ham bone sitting in your freezer still. I know you. You are me. I leave the ham bone in the freezer for weeks.

This is the perfect soul food for in the middle of winter, even here in Phoenix. The evenings get downright cold – they were down to below freezing when we got here! – and a hot bowl of soup hits the spot every time.

Love you more than chocolate,

Karlynn

 

Ham & Potato Soup
 
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Use up that holiday ham bone in this simple yet delicious soup!
Author:
Recipe type: soup
Serves: 8
Ingredients
  • 5 cups of russet potatos, peeled and chopped into 1 cm cubes
  • 6 cups of chicken broth
  • 1½ cups of chopped ham
  • one ham bone, if possible
  • ½ white onion, diced
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
Instructions
  1. Peel and chop up your Russet potatoes and place in the crockpot.
  2. Pour in the chicken broth making sure it's enough to cover the potatoes and pour into the crockpot.
  3. Add the ham, bone and onions into the crockpot and stir in.
  4. Cook in the crockpot on high for 3-4 hours or 7-8 hours on lowuntil the potatoes are slightly falling apart and the broth is cloudy.
  5. When the soup is ready, cooked potatoes and slightly falling apart, you need to make a roux. (Flour/butter/milk thickener)
  6. In a medium size pot over low heat, melt the butter. Stir in the flour until it's combined,it will be all clumped together, this is ok. Next, little by little, stir in the milk making sure that the milk is absorbed into the flour without making it lumpy. Eventually the mixture will be smooth.
  7. When all of the milk has been added and the mixture is smooth, add in the cheese and stir until melted.
  8. Move your potatoes to one side of the pot so there is a soup surface to mix in.
  9. Whisk in your milk sauce into the crockpot. Cook for another 30 minutes or so, stirring occasionally so there isn’t a skin on the surface.

 

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Episode #7 – Karlynn Goes On & On. Phil drinks Bourbon. Austin Sandwiches & Rostizado. http://www.thekitchenmagpie.com/episode-7-karlynn-goes-on-on-phil-drinks-bourbon-austin-sandwiches-rostizado http://www.thekitchenmagpie.com/episode-7-karlynn-goes-on-on-phil-drinks-bourbon-austin-sandwiches-rostizado#comments Wed, 28 Jan 2015 18:04:45 +0000 http://www.thekitchenmagpie.com/?p=29053 Episode #7 – Karlynn Goes On & On. Phil drinks Bourbon. Austin Sandwiches & Rostizado.

Austin sandwiches, Phil drinks bourbon and Karlynn can’t stop talking. Throw in Rostizado here in Edmonton..drinking before 10 am and making mole….well…you’ll just have to listen. Here’s the recipe for the Disneyland Monte Cristo that we talk about! Make sure to subscribe here so that you don’t miss a podcast!

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Episode #7 – Karlynn Goes On & On. Phil drinks Bourbon. Austin Sandwiches & Rostizado.

Austin sandwiches, Phil drinks bourbon and Karlynn can’t stop talking. Throw in Rostizado here in Edmonton..drinking before 10 am and making mole….well…you’ll just have to listen.

Here’s the recipe for the Disneyland Monte Cristo that we talk about!

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

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Announcing : Unicorns in the Mist! http://www.thekitchenmagpie.com/announcing-unicorns-in-the-mist http://www.thekitchenmagpie.com/announcing-unicorns-in-the-mist#respond Tue, 27 Jan 2015 19:59:46 +0000 http://www.thekitchenmagpie.com/?p=29040 Announcing : Unicorns in the Mist!

Mike and I finally decided on our new website where we talk about everything blogging. Unicorns in the Mist. I still laugh when I say it!

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Announcing : Unicorns in the Mist!

Mike and I have toyed – and played around with- the idea that we need a website that is about us. We’ve tried a few things out, with nothing really fitting us. Too serious. Too dull. Too…not us.

We finally hit on the right name and tone for our joint venture: Unicorns in the Mist.  This just happens to be what our accountant called us as she cried over our tax returns and the name has just stuck.

The moment we found the unicorn logo above and Mike slapped it and some wording together…we knew that this was it.

It’s irreverant. Ridiculous even. It’s completely not taking anything seriously…

..and what could sum us up more?

I knew it was the right thing when I laughed every time I said it. I still laugh at it, which means that it should be a hoot to write on. It’s going to be all about blogging for a living and more.

I’ve already started a new series…ones that’s a touchy, touchy one. However it’s time that someone started writing about it and I was spurred to start last week. You’ll have to see what it was that started the whole thing..and let me know what you think!

You can check out the new page HERE.

Like it on Facebook HERE.

Have fun reading!

Love,

Karlynn

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Chicken, Kale & Brussels Sprouts Skillet http://www.thekitchenmagpie.com/chicken-kale-brussel-sprouts-skillet http://www.thekitchenmagpie.com/chicken-kale-brussel-sprouts-skillet#comments Tue, 27 Jan 2015 13:00:48 +0000 http://www.thekitchenmagpie.com/?p=28810 Chicken, Kale & Brussels Sprouts Skillet

Chicken, Kale & Brussel Sprouts Skillet. I used a bagged salad in this dish, I kid you not. Revoke my food cred.

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Chicken, Kale & Brussels Sprouts Skillet

You guys.

I threw a bag of salad in a skillet with chicken.

And it was delicious.

Ok, it was a little more complex than that, but in essence, the bag of salad I bought inspired this recipe. I have found a new favorite salad kit here in the States (my go to lunch since I am working 10 hours days with the cookbook lately it seems) and I did throw it in the skillet the other night.

It’s Brussel Sprouts, arugula and kale with a lemon dressing..and I thought well, why not just wilt it all in the frying pan?

And so I did.

This is a deep look into my shallow mind, people. This is how I come up with recipes. There’s no rhyme or reason at all.

I took the hint from the salad dressing and added in lemon juice, garlic and chicken stock for flavoring. It was inhaled by the family. INHALED, I tell you.

It’s light, lemony and so flippin’ refreshing for a chicken dish in the middle of winter.

This is where I boss you around and tell you to make this now. You can sub in what you like – maybe add stanch – and mess around with how lemony you want it. It’s just SO EASY to make.

My version is heaving on the Brussel sprouts, and make sure you shave them thinly…they will still be crunchy when the dish is cooked. Heavenly. I added in another two cups of shaved sprouts…and would add even more next time.

Happy cooking everyone!

Love,

Karlynn

 

Chicken, Kale & Brussel Sprouts Skillet
 
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Delicious one-skillet chicken with roasted greens. This is so easy yet was a hit with the family!
Author:
Serves: 4
Ingredients
  • 2 whole chicken breasts, halved
  • ½ cup flour
  • salt and pepper
  • garlic powder
  • 1 tbsp of olive oil
  • 1 tbsp butter
  • 6 cups of assorted shredded greens: Brussels sprouts, spinach, arugula, kale
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • ¼ cup chicken stock
  • Parmesan cheese to garnish - or your choice of strong flavored cheese
Instructions
  1. Take each piece of chicken breast and flour on each side. Sprinkle desired amount of salt, pepper and garlic powder on each side. I used a sprinkle of each.
  2. Heat the skillet on medium-high heat with the butter and olive oil.
  3. Fry the chicken breasts in the oil, approximately 4-5 minutes per side, depending on the thickness of each breast until almost entirely cooked through.
  4. Add in the greens and fresh garlic, sautee until slightly limp and browned, approxmiately 3-4 minutes.
  5. Pour in the chicken stock and lemon juice into the pan.
  6. Cook another couple of minutes, making sure to scrape any browned bits off the bottom of the pan.
  7. Serve each piece of chicken with a scoop full of greens.

 

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Cheesecake Chocolate Chip Cookies http://www.thekitchenmagpie.com/cheesecake-chocolate-chip-cookies http://www.thekitchenmagpie.com/cheesecake-chocolate-chip-cookies#comments Fri, 23 Jan 2015 13:30:48 +0000 http://www.thekitchenmagpie.com/?p=28593 Cheesecake Chocolate Chip Cookies

Cheesecake Chocolate Chip Cookies. Warning: Any resolution diet that you're on WILL be broken due to these.

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Cheesecake Chocolate Chip Cookies

Do you remember the Great Fridge Purge of Christmas ’14 that I have talked about before? The merciless using up of everything in my fridge and pantry before we left Edmonton and came here to Phoenix? I was a complete hard nose about it, we bought nothing excepting fresh fruit and vegetables for more than a month and used up everything out of my pantry, freezer and fridge.

Well, these cookies came about because I needed to use up chocolate chips from my pantry and cream cheese from my fridge. Yes, chocolate has an expiry date and I had several bags of chocolate baking chips that I had to use up before we left. Apparently I need to be checking the dates when I purchase chocolate chips because there should have been no way that I had bags bordering on expiring, not with how often I bake!

And so these cookies were born. I was surprised, in all honesty, how seriously darn good they are. They are richer, tangier and most certainly moister with cream cheese baked into them.

I also cranked up the amount of vanilla and trust me, you want to use a tablespoon. It adds to the whole cheesecake taste that we are going for.

It’s a good thing I don’t make resolutions, because these cookies are a diet-breaker. There’s no way that you can eat just one of these!

So, are you on board with giving these a whirl? I’m really dying to know what you think!

Happy Baking!

Love you more than chocolate,

Karlynn

Cheesecake Chocolate Chip Cookies
 
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I didn't think that one could improve on chocolate chip cookies, but it turns out I was wrong! Cream cheese gives these cookies a rich, tangy taste that I'm absolutely in love with!
Author:
Recipe type: cookies
Serves: 3½ dozen
Ingredients
  • 2 ¼ cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 egg
  • 8 ounces cream cheese, softened
  • 1 tbsp vanilla
  • 2 cups chocolate chips
Instructions
  1. Pre-heat your oven to 350 degrees.
  2. Beat together the butter,white sugar, brown sugar, and cream cheese.
  3. Add the egg and vanilla, mix well.
  4. Whisk together the flour, baking soda, and salt in a separate bowl. Add to the wet ingredients slowly, mixing well after each addition.
  5. Mix in the chocolate chips.
  6. Using a standard cookie scoop or a tablespoonful, drop dough onto parchment lined cookie sheets.Bake at 350 for 9-11 minutes until the edges are browned and baked. Remove and cool on cookie sheets.
  7. The secret to these is to make sure you underbake them slightly.

 

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Oregano’s Pizza in Phoenix, Arizona. AKA The Best Pizza I’ve Ever Eaten. http://www.thekitchenmagpie.com/oreganos-pizza-in-phoenix-arizona-aka-the-best-pizza-ive-ever-eaten http://www.thekitchenmagpie.com/oreganos-pizza-in-phoenix-arizona-aka-the-best-pizza-ive-ever-eaten#comments Thu, 22 Jan 2015 17:21:50 +0000 http://www.thekitchenmagpie.com/?p=29005 Oregano’s Pizza in Phoenix, Arizona. AKA The Best Pizza I’ve Ever Eaten.

You guys. This is seriously the best pizza I have ever eaten. Why can't we have this place in Edmonton?

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Oregano’s Pizza in Phoenix, Arizona. AKA The Best Pizza I’ve Ever Eaten.

Just so that we start out on honest footing here you guys, I have a confession to make.

My entire family just ate pizza for breakfast.

And it was awesome.

I won’t be eating lunch now, but it was worth every cheesy, amazing, leftover bite.

If you hang around with me on Facebook, you’ll know that I have been craving pizza massively ever since Baconhound started his newest Edmonton Food Odyssey to find the best pizza in Edmonton. I asked you all on Facebook and my reader Ida suggested Oregano’s, a favorite of her son’s when he was here in Phoenix.

I took one look at their deep dish pizza and knew that I had to try it.

With many locations scattered throughout the Phoenix area, we had our choices of where to go, but since the kids take rock climbing lessons in Scottsdale on Wednesdays we chose the location there.

We chose to sit outside, of course, because there is nothing like a patio in the middle of January. In Phoenix, of course. Granted, there’s nothing like a patio in Edmonton in the middle of January either. Three feet of snow and subzero temps.

My pictures of the pizza were horrible and didn’t do it any justice, so here’s a picture of the delicious pizza cookie, topped with ice cream. This was perfect for a family of 4 to share at the end, everyone had about 5 bites each.

Now I know you’re asking; what about that pizza?

Well, because we wanted leftovers we ordered two large deep dish pizzas between us all.

Lordy, do we have leftovers. This is ONE leftover pizza. A word of warning, two slices will fill you up. Three if you are starving. You will not be able to eat any more than that.

This is my breakfast. I ordered carmelized onions, as many mushrooms as possible and black olives. Did I mention that they put a pound of cheese on top of these babies?

I was initially scared of the thick crust, because I am not a thick crust fan. What changed my mind?

That pound of cheese.

Oh my word I am so happy that I did. This pizza crust was the best I’ve ever had. The bottom is a buttery crust (if anyone can tell me how to achieve this, let me know. ..maybe brushing a butter and oil mix on the pan?) that literally crunched and flaked when you bit into it. I’ve never had pizza crust do that. Flake? What kind of pizza crust is a buttery flake on the bottom yet traditional bread texture in the middle?

This one.

It was still amazing this morning, there were even places that still had that buttery outside crunch to it. This is literally the best leftover pizza I’ve ever eaten. Once the toppings cool, you can see that pound of cheese and all of the amazing toppings that certainly weren’t skimped on.

Since Phil and his wife are going to be visiting us in Phoenix in February, I know that we will be heading back to Oregano’s. If you recall, I’m not a big pizza fan, but apparently that’s because Edmonton doesn’t really have anything to compare to the States, that I know of. So now Phil can taste the pizza here and do all the eating work for us at home in Edmonton to find something close to this pizza masterpiece!

Have you eaten here? What did you think?

Love you more than leftover deep dish pizza,

Karlynn

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Tex Mex Chicken & Rice Bake http://www.thekitchenmagpie.com/tex-mex-chicken-rice-bake http://www.thekitchenmagpie.com/tex-mex-chicken-rice-bake#comments Wed, 21 Jan 2015 17:35:29 +0000 http://www.thekitchenmagpie.com/?p=28975 Tex Mex Chicken & Rice Bake

Tex Mex Chicken & Rice Bake! Easy, delicious and fast!

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Tex Mex Chicken & Rice Bake

My next post as a Campbells’ Ambassador is an easy chicken and rice bake, one of my favorite meals ever! My favorite is the classic mushroom soup and cheese bake, but this Tex Mex one is seriously delicious as well.

This was whipped up this past week when my parents came over. I didn’t have time for a large, in charge family meal and had warned them that a simple, easy meal would be served.

This was our supper table that night. I divided up the chicken and the rice in different dishes, added a salad that I didn’t capture in the picture and of course, a nice white wine.

It was agreed that this was one delicious dish. Happily my daughter loved the chicken and cheese and even ate a few spoonfuls of the rice. This is a big step for her, the moving on to flavored rice from her usual plain butter and rice.

I’m sure you’ve noticed that I am really into simple meals lately. I am super busy not only homeschooling the kids and keeping this website up to date, but I’m really getting deep into getting my cookbook done. We are on a really weird eating schedule, to be honest. It seems that we are eating breakfast, almost entirely skipping lunch and then eating a really early dinner, like a 4 pm dinner. I’m not sure if this is a good thing, but it’s what’s going on right now.

Happy Cooking everyone! Let me know if you give this a whirl!

Love you more than chocolate,

Karlynn

Tex Mex Chicken & Rice Bake
 
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Easy, fast and delicious! This chicken and rice bake is perfect for a busy weeknight dinner!
Author:
Serves: 4
Ingredients
  • 1 can (10¾ ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
  • 1 cup Pace® Picante Sauce
  • ½ cup water
  • 1 cup frozen whole kernel corn, thawed
  • ¾ cup uncooked cooked long grain white rice
  • 1¼ pounds skinless, boneless chicken breast halves (cut in half lengthwise, if more than 7 ounces each)
  • ¼ teaspoon paprika
  • ½ cup shredded Cheddar cheese
Instructions
  1. Heat the oven to 375°F.
  2. Stir the soup, picante sauce, water, corn and rice in an 11x8x2-inch baking dish. Top with the chicken. Sprinkle with the paprika. Cover the baking dish.
  3. Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese. Let stand until the cheese is melted.
Notes
Original recipe here:/div>

 

“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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]]> http://www.thekitchenmagpie.com/tex-mex-chicken-rice-bake/feed 1 Episode #6 – Tasting Menus (RGE Road & Qui). Bacon Cocaine & The Silver Fox. http://www.thekitchenmagpie.com/episode-6-tasting-menus-rge-road-qui-bacon-cocaine-the-silver-fox http://www.thekitchenmagpie.com/episode-6-tasting-menus-rge-road-qui-bacon-cocaine-the-silver-fox#respond Wed, 21 Jan 2015 02:57:26 +0000 http://www.thekitchenmagpie.com/?p=28953 Episode #6 – Tasting Menus (RGE Road & Qui). Bacon Cocaine & The Silver Fox.

There was bacon powder cocaine, drinking, Phil's being totally famous in Austion and being retweeted and buckets of sarcasm involved in the making of this podcast . Oh and Edmonton's Silver Fox.

Lord help your eardrums and your sanity people, I'm sorry.

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

Sometimes, words just escape you when you’re trying to describe a podcast.

Let me try.

There was bacon powder cocaine, drinking, Phil’s being totally famous in Austion and being retweeted and buckets of sarcasm involved in the making of this podcast . Oh and Edmonton’s Silver Fox.

Lord help your eardrums and your sanity people, I’m sorry.

Here’s some photos of the food we talk about!

The scallop and cod tongue at RGE RD. The cod tongue is sitting under the piece of sausage.

Cheesy bread pudding.

Delicious oyster and cabbage.

Self explanatory.

Four Whistle Farms goose confit with sauteed mushrooms & onion cream, sunchoke ravioli. Best thing I’ve eaten in months. SO AMAZING!

Concord grape sorbet.

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Crockpot Chicken Fajitas http://www.thekitchenmagpie.com/crockpot-chicken-fajitas http://www.thekitchenmagpie.com/crockpot-chicken-fajitas#comments Mon, 19 Jan 2015 13:00:29 +0000 http://www.thekitchenmagpie.com/?p=28502 Crockpot Chicken Fajitas

Best. Fajitas. EVER. Did I mention it's totally a cheater recipe as well?

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Crockpot Chicken Fajitas

Before we left for Phoenix, I was a pantry-emptying machine. I was ruthless; we were not buying anything excepting fresh produce before we left for three months. There was no way I was going to be able to clear my pantry, let’s get that straight right away. I’m not sure if I have ever posted a picture of my pantry, but let’s just say it’s scary.

This was a recipe I literally threw into a crockpot, shrugged, and hoped.

Oh my word, something went incredibly right with this recipe. I will never make any other type of fajitas again.

This is a cheater recipe and I love it. I had a packet of fajita seasoning and a jar of salsa in my pantry to use up, chicken breasts in the freezer and we always have tortillas for the kids who live on PB& J wraps.

The best part is that you can customize it to your liking so easily. Want spicier? Use a hotter salsa. Have a favorite fajita seasoning? Use it.

You can see that I also topped these with my Simple Mexican Coleslaw, however I was the only one who did so. (Big surprise, right? Everyone else looked at me like I was crazy. Sigh. This family of mine.)

The consistency is more like a pulled chicken and I think that’s why I loved it so much. I like regular fajitas, but I LOVE a pulled pork consistency in wraps more than chicken chunks. Mike also can’t eat peppers and to be honest, they would be mush in these anyway. If you want crispy peppers, then I would make traditional fajitas and skip these.

Happy Cooking everyone!

Love you more than chocolate,

Karlynn

 

Crockpot Chicken Fajitas
 
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Easy shredded chicken breast fajitas done in the crockpot! Nothing like this delicious meal waiting for you at the end of the day!
Author:
Recipe type: entree
Serves: 6
Ingredients
  • 4 skinless, boneless chicken breasts
  • one large white onion
  • 1 tbsp butter
  • 1 (425 ml) jar of salsa, your choice of heat
  • 1 package of your favorite fajita seasoning mix
  • 2 tbsp lime juice
  • 1 tsp white sugar
Instructions
  1. Place chicken in the bottom of a crockpot.
  2. Sautee the onions in the butter in a medium skillet until browned and soft. You want to brown them to get the best flavor possible.
  3. Place onions on top of the chicken,
  4. Combine the last four ingredients together and pour over the chicken and onions, covering it all nicely.
  5. Cook on high for 4 hours or low 6-8 hours, until the chicken shreds nicely.
  6. Serve on tortillas garnished with sour cream, cheese and cilantro.

 

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Italian Turkey Macaroni Soup http://www.thekitchenmagpie.com/italian-turkey-macaroni-soup http://www.thekitchenmagpie.com/italian-turkey-macaroni-soup#respond Fri, 16 Jan 2015 13:00:25 +0000 http://www.thekitchenmagpie.com/?p=28529 Italian Turkey Macaroni Soup

This soup is a lighter version of my popular Beef & Tomato Macaroni Soup..and I'd be hard pressed to actually pick a favorite between the two.

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Italian Turkey Macaroni Soup

Just when I think I couldn’t love a soup more than my Classic Beef and Tomato Macaroni Soup, I turned around and made an Italian Turkey version.

I honestly don’t know which one I love more now. The original beef and tomato macaroni soup is so darn homey-comfort food-amazing that it still is in my Top 5 soups of all time and will most likely never leave those ranks. This soup however, is a nice new taste, lighter thanks to the turkey and if you used whole wheat macaroni? I would consider this almost entirely guilt free, I kid you not.

Lean turkey, spices, whole wheat noodles and tomatoes? Winner winner healthy turkey soup for dinner!

Did I mention that everyone ate this? Even my daughter? Oh, parents of picky eaters, hang in there. The dawn of a new era of eating is coming, it only takes close to a decade, but your kids will start eating other foods.  My daughter loves turkey and chicken, tomatoes and noodles, so it was a relatively easy job to convince her to try it. Once she did, she ate the entire bowl.

This is also the perfect soup to warm your soul and belly at the end of a miserable winter day. Or even the end of a sunny Phoenix day for me. There’s just something about a tomato and macaroni soup that just can’t be beat!

Happy Cooking everyone!

Love you more than chocolate,

Karlynn

Italian Turkey Macaroni Soup
 
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A healthier alternative to a heavy beef soup this Italian turkey macaroni soup is still a filling main dish hit with the family.
Author:
Serves: 8
Ingredients
  • one pound ground turkey
  • half of one white onion, diced
  • 4 garlic cloves, minced
  • one (28 oz) can of diced tomatoes
  • ½ cup ketchup
  • 4 cups of strong chicken broth
  • 1½ Tbsp Italian seasoning
  • 1 cup uncooked macaroni noodles
Instructions
  1. Fry the turkey in a skillet until browned and no pink remains. Drain and place into a crockpot.
  2. Fry the onions until translucent; add the garlic and cook for 2-3 minutes until browned. Add to crockpot.
  3. Combine the rest of the ingredients (excepting the macaroni) in the crockpot.
  4. Cook on low for 6-8 hours.
  5. Around 30-45 minutes before serving, add in the macaroni. Cook in crockpot until tender.
  6. Serve and enjoy.

 

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Simple Mexican Coleslaw http://www.thekitchenmagpie.com/simple-mexican-coleslaw http://www.thekitchenmagpie.com/simple-mexican-coleslaw#comments Mon, 12 Jan 2015 13:00:08 +0000 http://www.thekitchenmagpie.com/?p=28550 Simple Mexican Coleslaw

Simple Mexican Coleslaw with an easy lime, honey and cilantro vinagrette.

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Simple Mexican Coleslaw

Oh, this Ukrainian girl sure loves her cabbage. Cabbage rolls, fried cabbage and onions, it doesn’t matter what way it’s made, I love it. One of my very favorite ways to eat cabbage is in a cripsy coleslaw. Pure crunchy, healthy, vegetable bliss, is what it is. (This from the girl who doesn’t really like salads.)

While I love the coleslaws that are covered in a thick, mayo-based dressing, I wanted something a little zippier, zestier (and healthier) than that. Thus, a simply lime and garlic dressing was the perfect fit for this salad.

There’s hardly any muss or fuss with this beauty, you can use bagged coleslaw if you want and add more carrots, you can use cabbage that you grated yourself, it really doesn’t matter. What matters is that it’s fast, incredibly healthy and delicious.

 

This was my kind of salad. You know me, I’d rather be baking something sweet to eat, that’s the truth. So I’m really a slacker when it comes to meal prep time, I’ll do it, but I sure don’t love it.

This I can do. This doesn’t make me cranky with prep, like some recipes do. I seriously wonder why I even call myself a food blogger, some days. Perhaps the better term would have been “baking blogger” because as much as I love eating savory foods, lordy do I sometimes hate the prep work.

So if I can make this and not be cranky, so can you. This is truly a winner salad and the best part is that it’s even better when it sits overnight in the fridge to marinate. Oh, the flavors blend together beautifully and seeps right into the vegetables.

Give it a whirl and let me know what you think!

Love you more than chocolate,

Karlynn

Simple Mexican Coleslaw
 
Prep time
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Easy and fast Mexican coleslaw, a powerhouse of healthy vegetables! (that also happens to taste delicious!)
Author:
Recipe type: salad
Serves: 6
Ingredients
  • 4-5 cups very thinly sliced green cabbage OR a bag of pre-shredded mixed cabbage
  • 1½ cups peeled and grated carrots
  • ⅓ cup chopped cilantro

  • Dressing
  • ⅓ cup lime juice
  • ½ teaspoon ground cumin
  • 1 tsp honey
  • 2 cloves garlic, minced
  • sprinkle of salt and pepper
  • ½ cup olive oil
Instructions
  1. Toss together the salad ingredients in a large bowl; set aside.
  2. Combine the dressing ingredients together blend with a handblender. You can also just shake them together, but use ½ tsp garlic powder instead of cloves.
  3. Toss together all of the ingredients in the large bowl until the salad is completely covered in dressing. Serve and enjoy.
  4. This salad is even better when marinated overnight in the fridge before serving.

 

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Episode #5 – Woodwork, Characters and a Slice of Austin http://www.thekitchenmagpie.com/episode-5-woodwork-characters-and-a-slice-of-austin http://www.thekitchenmagpie.com/episode-5-woodwork-characters-and-a-slice-of-austin#comments Fri, 09 Jan 2015 21:29:30 +0000 http://www.thekitchenmagpie.com/?p=28804 Episode #5 – Woodwork, Characters and a Slice of Austin

So welcome to the new Sweet Tooth and Meat Tooth podcast! Eh, same thing. It's Phil and I blathering on.

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Episode #5 – Woodwork, Characters and a Slice of Austin

Welcome to Podcast #5- the same game with a new name! Phil and I decided that the name wasn’t working, mainly because Phil could never, and I mean never, get the name correct and I have commitment issues. Making sure that something was up every single Wednesday was driving me bonkers.

So welcome to the new Sweet Tooth and Meat Tooth podcast! Eh, same thing. It’s Phil and I blathering on. We decided that since we like to get off track as well that eventually we might talk recipes, cooking and more! And cocktails. Lots of cocktails.

This week is all about Characters Dining here in Edmonton, Woodwork, also here in Edmonton and Phil travels to Austin and talks everything pizza! We also yak a little about Chef Jost from the Fairmont Mac here in Edmonton and making a perfect gravy.

Make sure to subscribe here if you aren’t already!

Enjoy!

Karlynn

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Smashed Tomato Chicken http://www.thekitchenmagpie.com/smashed-tomato-chicken http://www.thekitchenmagpie.com/smashed-tomato-chicken#comments Fri, 09 Jan 2015 13:00:01 +0000 http://www.thekitchenmagpie.com/?p=28667 Smashed Tomato Chicken

Smashed Tomato Chicken. You can decide if it's smashed from the white wine or not.

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Smashed Tomato Chicken

If you don’t like tomatoes,  or even if you just like tomatoes, close this recipe and walk away. Pour yourself a glass of wine and peruse my other recipes, because this is definitely a dinner dish for the tomato lover.

This recipe is one pot, fast, foolproof and delicious. I threw it together when I had an abundance of grape tomatoes and chicken breast to use up quickly.

You simply dredge the chicken breast through spices and flour, cook it in oil and butter then add in the tomatoes.

Once those tomatoes are soft and cooked, you are going to smash them. And that’s going to be fun and completely satisfying.

Then you are going to add in some awesome with white wine and spices.

And that, my friends, is that.

Serve this plain if you are looking to cut carbs or serve it with some rice to soak up that delightful sauce.

I loved this dish for so many reasons, but mainly because the warm, fresh tomatoes were so satisfying to eat. When you leave a few of them whole and then pop them against the roof of your mouth while eating…bliss. Just bliss.

Don’t, however, pierce the whole tomatoes with your fork and try to eat them. Just ask Mike, who literally got a shirtful of tomato juice when he did that.

Yip. Wife of the year, right here. Well, you would think he would know not to do that, right? So in fairness I am warning you that cooked whole tomatoes will explode when you pierce them, so just scoop them up and pop them into your mouth. Then you can burst them with your teeth- my favorite part!

So, is it just me, or does the title Smashed Chicken bring up thoughts of the wine used in this dish? Or is it just me and my wine brain? Either way, whether it’s from the wine or the actual smashed tomatoes, I loved the name I came up with for this dish!

Happy cooking everyone!

Love,

Karlynn

 

Smashed Tomato Chicken
 
Prep time
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A classic dish of tomatoes, wine and chicken made even more delicious by using fresh grape tomatoes!
Author:
Serves: 4
Ingredients
  • 2 boneless, skinless chicken breasts, butterflied and halved into 4 pieces OR 3-4 whole chicken breasts.
  • ½ tsp salt
  • ⅓ tsp pepper
  • ⅓ cup flour
  • ½ tsp paprika
  • ½ tsp oregano
  • 1 tbsp olive oil
  • 2 tbsp butter

  • Sauce:
  • 3 cloves garlic, minced
  • ½ tsp paprika
  • ½ tsp oregano
  • Salt and pepper
  • 3 cups cherry or grape tomatoes
  • ⅓ cup dry white wine or chicken broth
  • 1 tsp white sugar (optional, taste your sauce first)
Instructions
  1. Combine flour and seasonings. Dredge both sides of the chicken in the flour, shaking off the excess. If you want whole chicken breasts, use 4, if you want smaller portions, butterfly two breasts into four pieces, the choice is yours.
  2. Place olive oil and butter into a large skillet and heat up. Place chicken breasts in skillet and start cooking.
  3. Once the chicken is almost completely cooked, add in the tomatoes and garlic.
  4. Cook on medium-high until the tomatoes are soft and warm, charring is ok if it happens!
  5. Using a potato masher, smash around ⅔ of the tomatoes slighty to release their juices.
  6. Add in the white wine and spices, making sure to scrape any browned bits off the bottom of the pan and into the sauce.
  7. Cook further until the chicken is done and taste : if needed add in white sugar to cut the acidity. You may not need this depending on the wine that you used.
  8. Season with salt and pepper to taste.
  9. Serve over rice or plain.

 

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Settling Into Arizona http://www.thekitchenmagpie.com/settling-into-arizona http://www.thekitchenmagpie.com/settling-into-arizona#comments Thu, 08 Jan 2015 23:00:02 +0000 http://www.thekitchenmagpie.com/?p=28721 Settling Into Arizona

Capri's. Sun. Sandals. Can I just stay here? Oh right, all those poisonous critters...maybe I'll just visit...

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Settling Into Arizona

By now I am sure that if you follow me on any of my social media platforms, you know that I am in the Phoenix area for the next three months. Mike and I both work at home as writers/bloggers/self-made-middle-classers and last year, oh, about this very time actually, we decided that we were going to spend part of the winter in the Phoenix area. My parents bought a house here and have started to spend the winters here themselves, so why not rent a house, get away from the cold Edmonton winters and get to see my parents more?

Why not indeed. We booked and paid for a three-month rental on an acreage house last January and have been waiting – impatiently- for winter to roll around. Which, I might add, is the first time that I can truly say I was wanting winter to arrive.

I have been barraging you all with sunrise and sunset photos on Facebook and Instagram, which are my favorite thing about this place now. Other than the fact that I’m wearing capri’s and sandals and writing this out on the deck at this very moment.

I’m sorry. I feel like a jerk for just typing that, knowing how miserable Edmonton winters are for all of you at home.

The sunrises here are however, truly spectacular. The house is set up on a hill and the views are amazing. This was yesterday morning, after coyotes woke me up at 7 am by howling and yipping right outside my bedroom. And I do mean right outside. I grew up in the country and have never heard a coyote party right outside my window like that ever.

The house is older, in good shape and it is huge. It’s a good thing we have tons of company to keep it full and busy, because it’s seriously the biggest house I have ever stayed in.

The other side of the house boasts sunsets, which are not always as consistently beautiful, funny enough. This sunset, seen on our second day here, was simply spectacular.

The mornings on the other side of the house ain’t that bad either, with the pink glow suffusing the entire sky it seems, once the sun starts to come up.

This is the view from the kitchen window in the morning.

Not. Half. Bad.

The kids love it, of course. It’s a completely different playground, however, thanks to all the creepy crawlies that love to live here. There’s no poking around bushes, stick piles or even turning over rocks with your hands in this here part of the woods. While everything is very dormant now, starting end of February-ish, it’s going to be warm enough that those creepy crawlies are going to start moving around. Yick.

However the other wildlife has been entertaining us daily. The desert quail are always on the driveway first thing in the morning and rabbits, chipmunks and even a roadrunner have all paid us a visit. No wonder the coyotes love it here; there’s food beyond measure for them!

We started back to homeschool this past Monday, right on schedule with everyone else and let me tell you, those kids of mine didn’t want anything to do with it.  However I must say I am really proud that they settled into it right away and finished their work for the week this morning and now have Friday off to play around the house and enjoy themselves.

I have to get into a work rhythm here, holy Dinah. I don’t want to. I want to sit and drink coffee on the deck and watch the sunrise and the birds. Then I want a glass of wine (maybe starting at oh, around noon?) and sit on the deck some more until the sunsets, Ereader in hand all day long.

Alas, I have a cookbook to work on and this blog to run. I have to admit, after a very lazy three weeks at Christmas it feels good to be back in blogging business again!

So the recipes are a’ coming, I’ll try and write about Phoenix some more for you and keep you all entertained!

Love you more than the Phoenix sun,

Karlynn

 

 

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Winter Skin Care With Shoppers Drug Mart http://www.thekitchenmagpie.com/winter-skin-care-with-shoppers-drug-mart http://www.thekitchenmagpie.com/winter-skin-care-with-shoppers-drug-mart#respond Wed, 07 Jan 2015 16:00:52 +0000 http://www.thekitchenmagpie.com/?p=28698 Winter Skin Care With Shoppers Drug Mart

The dry Arizona desert is totally drying out my skin! (poor me, right?) Alligator hands unite!

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Winter Skin Care With Shoppers Drug Mart

Raise your hands if you get alligator skin in the winter.

I assume that pretty much all of my Canadian readers just raised their hands sky-high.  Winter is tough on my hands. I don’t measure winter by the actual date, I measure it by the moment I realize that my hands have started to have out of control dry skin. It’s especially worse since I spend most days in the kitchen baking and cooking, which leads to washing my hands around 20 times a day, minimum. Add in the fact that I use hand sanitizer after every grocery and mall trip…ouch. Decimated winter skin.

You all know by now that I absolutely love Shoppers Drug Mart.

Did you know that they have in-store complimentary skin care consultations using their beautyRx tool? That the Skin Analysis consists of a Moisture Checker that measure your skins hydration levels and a Video Microscope that magnifies your skin’s surface by 30 times to help diagnose your skin type? Me neither. I honestly had no clue and you can add this to the list why I’m a Shoppers Drug Mart lover. They will then take your readings and the Beauty Expert will recommend skin care products for you accordingly.

Now since I am always completely upfront with you guys and will never talk about something I’ve never used, I picked one of my favorite hand & body lotions as my featured winter skin saviour.

I love Aveeno. Mike can’t stand any perfumed lotions – most likely because he uses them on his beard in the winter – and I find this one is the gentlest on our skin. Mr K gets horribly dry elbows and I use this lotion on him as well.

I think by this point I should own shares in Aveeno, to be honest. We use it by the gallon. Oh, Alberta winters….you are just too hard on our skin. Which is why I ran away to Arizona this year, which, by the way, is 10 times drier than Alberta. Ouch.

Now, Shoppers Drug Mart has a wide selection of skin care products to keep your skin healthy this winter and you can go and check them out yourself! Click here to see the line-up of amazing skin care products and remember, that you get those great Shoppers Optimum Points on participating skin care products for all of us avid points collectors!

Just for fun, I am going to post a couple of skin care products that are on my wish list.

First, the Estee Lauder Revitalizing Supreme Global Anti-Aging Eye Balm. This is tops on my wish list.

Next, I would love the Shiseido Urban Environment Oil-Free UV protector SPF 42. Oh, I would love to try this out! This seems like it would be perfect for summer, I have such sensitive skin that anything oil-free usually works for me.

So which items would be on your wish list? Do you have any that you use and can recommend? What works the best on your winter skin?

Thanks for stopping in everyone!

Love,

Karlynn

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

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Lighter Lemon Blackberry Muffins http://www.thekitchenmagpie.com/lighter-lemon-blackberry-muffins http://www.thekitchenmagpie.com/lighter-lemon-blackberry-muffins#comments Mon, 05 Jan 2015 13:00:39 +0000 http://www.thekitchenmagpie.com/?p=28270 Lighter Lemon Blackberry Muffins

Lighter Lemon Blackberry Muffins, a delicious pop of summertime flavor when the winter blues start to set in.

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Lighter Lemon Blackberry Muffins

Sometimes, you just want to eat out of season.

There, I said it.

Yes, I know that fruits brought up to us in the winter have a higher carbon footprint, I know that they are also more expensive and I know that they aren’t always the best quality.

But dang it, Edmonton winters are long. We need some tasty fruit treats once in a while that aren’t frozen or canned. It’s amazing how a tasty little muffin with bursts of summer flavor can lift your spirits up!

I don’t usually make lower-fat muffins but my lemon ones are so delicious and light that I knew I was going to use that base recipe. Plus let’s face it; wintertime we all eat like bears and when you throw in the holidays? Yikes.


Now they aren’t exactly the very lowest calorie and lowest fat muffin out there, but I have found that by using a delicious low-fat vanilla yogurt and a mere couple of tablespoons of melted butter you can achieve a pretty tasty muffin! Let’s face it, who wants to eat a sawdust muffin?

The secret to make these beauties is to roll three blackberries in sugar and place them on top.

So if you are starting to have the snow blues, these are definitely something to cheer you.

Happy baking everyone!

Love,

Karlynn

Lighter Lemon Blackberry Muffins
 
Prep time
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Total time
 
Lemon and blackberries pair up in these lighter muffins to make a decadent, summertime-flavor treat!
Author:
Serves: 12
Ingredients
  • ¾ cup of low-fat vanilla yogurt
  • 2 tbsp melted butter
  • 3 tbsp of lemon juice
  • 1 egg
  • 1½ cups flour
  • ¾ cup of white sugar
  • 1 tbsp baking powder
  • dash of salt
  • 2 tbsp of lemon zest
  • 2 pints of blackberries
  • extra white sugar for dusting
  • extra lemon zest for the top, if desired
Instructions
  1. Kick the tires and light the fires to 375 degrees.
  2. Whisk together your dry ingredients.
  3. Once those are mixed, add in the lemon zest.
  4. Combine the yogurt, melted butter, lemon juice and egg. I whisked mine together rather rapidly to ensure a complete mix. Add to the dry ingredients and combine.
  5. Grease the tins or line them with paper muffins cups and fill them ⅓ of the way, then place a blackberry on the batter. Fill the rest of the tin to ⅔ of the way. Roll 3 blackberries on sugar and place on top of the muffin. Sprinkle on extra lemon zest if desired.Repeat for all 12 muffins.
  6. Bake at 375 for 14-17 minutes, until the tops spring back when touched. The lovely brown outside is thanks to the smidgen of butter in the recipe, toasting it up. This makes a perfect, beautiful dozen.

 

 

 

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Cheesy Beef Skillet Dinner http://www.thekitchenmagpie.com/cheesy-beef-skillet-dinner http://www.thekitchenmagpie.com/cheesy-beef-skillet-dinner#respond Fri, 02 Jan 2015 03:41:03 +0000 http://www.thekitchenmagpie.com/?p=28669 Cheesy Beef Skillet Dinner

Cheesy Beef Skillet Dinner For The Comfort Food Win.

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Cheesy Beef Skillet Dinner

It’s time to breathe a sigh of relief.

The holidays are over.

Are you all in one piece? Make it through Christmas unscathed? Got it done, packed up your decorations, thrown out the last of the endless turkey leftovers and have sat down on the couch with one big sigh of relief?

We made it. We survived.

I started thinking about holiday survival thanks to the new Campbell’s Holiday Secrets Exposed website where you can confess your holiday blunders, which I think is hilarious.

My confession?

We eat out all the time during the holidays because I am so busy baking and writing that I rarely make dinner. Which to me, is a confession because shouldn’t I be cooking more as a food blogger? Seems wrong to be eating out all the time when most bloggers are posting amazing dinner and appetizer recipes and I keep giving you desserts.  Eh. You keep coming back for some reason!

My next recipe as a Campbell’s Ambassador is one that was a lifesaver during the Christmas season. This all in one skillet was absolutely sumptuous. To be honest, with the picky eaters that I have in my house -my husband included- I didn’t know how this one was going to go over.

I was in like Flynn, however, because this baby was a one pot meal.

It was scarfed back.  I mean it was seriously inhaled by my family. I wasn’t sure how I was going to like this – Dijon mustard with mushroom soup? Say what? – but oh my word, yes yes yes this is a winner dinner!

I was even a rebel and I made this skillet dinner with white flour pasta.

I’m pretty sure you all let loose with a collective gasp of disbelief, didn’t you?

Yes. I skipped out on my usual whole wheat pasta.

And oh man, was it good. 

I wanted this to be a complete comfort food and it was. Next time I will use my whole wheat pasta, but man, what a treat this was.

Now, the Karlynn tweaks?

I would totally use ground turkey and whole wheat pasta in this next time to lighten it up and add some healthier fibers but other than that it’s a dinner winner!

Love you guys more than chocolate,

Karlynn

Cheesy Beef Skillet Dinner
 
Prep time
Cook time
Total time
 
Fast and seriously delciious Cheesy beef dinner, in a skillet! This was such a hit with our whole family. what a miracle!
Author:
Serves: 6 servings
Ingredients
  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) lean ground beef
  • 1 tbsp (15 mL) steak spice
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 2 cups (500 mL) button mushrooms, sliced
  • 1 can (796 mL) tomatoes, diced
  • 1 can (284 mL) CAMPBELL'S® Low Fat Cream of Mushroom Soup
  • 1 tbsp (15 mL) Dijon mustard
  • 2 cups (500 mL) macaroni, cooked to al dente and drained
  • 3 cups (750 mL) aged Cheddar cheese, shredded and divided
  • ¼ cup (60 mL) green onion, chopped
Instructions
  1. Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in ground beef; season with steak spice. Cook, breaking up into small pieces, for 5 to 7 minutes or until browned. Add onion, green pepper and mushrooms. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables are tender-crisp.
  2. Stir in tomatoes, soup and mustard. Reduce heat to medium-low. Simmer for 5 minutes or until slightly thickened. Stir in cooked macaroni and 1 cup (250 mL) cheese until well combined.
  3. Sprinkle the top with remaining cheese and green onion. Cover and remove from heat. Let stand for 5 minutes or until cheese is melted.
Notes
See the original recipe 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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Peppery Parmesan Shortbread http://www.thekitchenmagpie.com/peppery-parmesan-shortbread http://www.thekitchenmagpie.com/peppery-parmesan-shortbread#respond Mon, 22 Dec 2014 13:00:47 +0000 http://www.thekitchenmagpie.com/?p=27941 Peppery Parmesan Shortbread

Peppery Parmesan Shortbread...it's as good as it sounds!

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Peppery Parmesan Shortbread

I’m sure by now you are thinking that I’ve gone ’round the bend and while yes, yes I have gone ’round the bend, the title of this recipe is correct. Savoury shortbread is a thing.

While I have largely not really noticed it before, when I saw Anna Olson at Christmas in November, she had a bacon cheddar shortbread as one of her recipes. I was immediately intrigued by the possibility of a cheesy savoury shortbread.

I wanted to make a shortbread that didn’t have any meat in it to make it a truly friendly holiday party food. I know at least three of my friends who avoid bacon and while you may consider this a personality fault, I love them anyway.

This is a perfectly lovely savoury, buttery, cheesy cookie/cracker. It borders on a cracker but it just that bit too dense to be truly called a cracker. I would top it with anything that you top your crackers with, a cream cheese, any cracker spread or even a nice cheese that has some bite to it.

So, who’s in for savory shortbread? The bacon cheese one is completely addictive if you aren’t looking for a vegetarian version and honestly, this recipe lends itself to so many reincarnations. Try mixing and matching flavors to see what you love the most.

Happy baking!

Love

Karlynn

Peppery Parmesan Shortbread
 
Delicious and easy savory shortbread with a peppery bite! Mix and match the ingredients to come up with a flavor combo that you love.
Author:
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • 1-2 tsp ground black pepper
  • 1 tsp sugar
  • ½ cup cold salted butter, cut into pieces
  • 2 cups of shredded cheddar cheese
  • 2 tbsp Parmesan cheese
Instructions
  1. Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Add the butter and pulse until blended, then add the Cheddar cheese and pulse until the dough comes together. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour.
  2. Preheat the oven to 350 °F and line 2 baking sheets with parchment paper. Slice the dough disks about ¼-inch thick and place on baking sheets, ½ inch apart. Bake for 15-18 minutes until the shortbread are lightly browned on the bottom. Cool the cookies on the tray before removing.

 

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WIAW – Podcast #4: The Downtown Diner in Fort Saskatchewan http://www.thekitchenmagpie.com/wiaw-podcast-4-the-downtown-diner-in-fort-saskatchewan http://www.thekitchenmagpie.com/wiaw-podcast-4-the-downtown-diner-in-fort-saskatchewan#respond Sat, 20 Dec 2014 23:01:51 +0000 http://www.thekitchenmagpie.com/?p=28653 WIAW – Podcast #4: The Downtown Diner in Fort Saskatchewan

Podcast #4 is all about the Downtown Diner in Fort Saskatchewan!

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WIAW – Podcast #4: The Downtown Diner in Fort Saskatchewan

Make sure to subscribe to the podcast on ITunes  here!

This episode of Where I Ate Wednesday sees Phil and I having what basically amounts to a love in at the Downtown Diner.For those of you who read my blog, you know that we are there at least once a month and it’s one of my favorite places to eat, period.

Listen to the podcast and enjoy a few pics from the diner! We’d also like to thank all of your for the amazing response to our little food podcast, we have barely started and there are almost 100 of you subscribed already!  SAY WHAT??!!! How amazing is that?!  We will try to keep it up for you all!

Listen here:

On to the pictures!

The deep fried Yorkshire pudding stuffed with roast beef.

 

Retro inside decor. Love it.

The Downtowner burger that made Phil’s list of the top 5 burgers in the Edmonton area.

Milkshakes!

If you are very, very lucky, you can enjoy some of the Diner Cheesecake that pops up once in a rare while! It’s amazing!

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Baked Honey Sesame Chicken Wings http://www.thekitchenmagpie.com/baked-honey-sesame-chicken-wings http://www.thekitchenmagpie.com/baked-honey-sesame-chicken-wings#respond Sat, 20 Dec 2014 13:00:54 +0000 http://www.thekitchenmagpie.com/?p=28336 Baked Honey Sesame Chicken Wings

Baked Honey Sesame Chicken Wings- for dinner. I can't be the only one who eats them as a meal..am I?

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Baked Honey Sesame Chicken Wings

Am I the only one who considers chicken wings a meal? Like, a serve-with-vegetables-as-a-side-and-call-it-a-day meal? I don’t ever make them as appetizers for our family, they are always the full meal deal for us. That said, I would make them (and have made them) for parties and get-togethers. However don’t pass off wings as an appetizer; embrace them as your main meal. Kids and adults alike love chicken wings, so why torture ourselves?

These were our main meal a few days ago and are seriously delicious. Baking the wings is always a healthier option since wings are a bit fatty.

These were soooo yummy. Like, I had to stop Mike from eating them all so that I could take pictures the next day, kind of yummy. Yes, that’s portion control at its finest. When you are in the dark days of winter, photography has to wait. Which means we don’t get to eat everything, which is usually a good thing.

The longer these are in the marinade, the better they will taste!

So, do you eat wings as a main meal or just appies? I think they are definitely an underrated main meal!

Happy cooking!

Love,

Karlynn

 

Baked Honey Sesame Chicken Wings
 
Prep time
Cook time
Total time
 
Easy and delicious chicken wings with soy, honey and seasame!
Author:
Serves: 6
Ingredients
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 4 cloves garlic, minced
  • ¼ cup sesame oil
  • ⅓ cup honey
  • 2 pounds chicken wings
Instructions
  1. Combine all of the ingredients except wings. Place wings in a shallow, covered dish and pour the liquid mixture over the top.
  2. Remove wings from marinade and place on a tin foiled lined baking sheet. Drizzle a little extra marinade over the top. Bake at 425 for 25-30 minutes until the wings are cooked through, turning halfway through cooking.
  3. Serve and enjoy!

 

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Tater Tot Eggs Benedict http://www.thekitchenmagpie.com/tater-tot-eggs-benedict http://www.thekitchenmagpie.com/tater-tot-eggs-benedict#comments Thu, 18 Dec 2014 13:00:56 +0000 http://www.thekitchenmagpie.com/?p=28449 Tater Tot Eggs Benedict

Eggs Benedict done on Tater Tots. Evil. Awesome. Eat it.

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Tater Tot Eggs Benedict

Ever since I saw Phil from Baconhound’s recipe for Tater Tots Eggs Benny, I knew that I had to try it. I’m sure you know by now that we are a Tater Tot loving family, my Tater Tots Shepherd’s Pie can attest to that fact.

You need to make this for Christmas morning. Easter morning. Birthday’s. You name it, it’s a special occasion food.

This is food evil in its purest, completely bad for you form. Butter. Bacon. Egg Yolks. Tater Tots.

Please don’t eat this all the time, ok? Maybe once a month?

I hesitate to share this recipe with you, as it has now ruined me for any other Eggs Benedict ever again. English muffins can’t compare to a pile of crispy, starchy Tater Tots and when you top them with an egg and Hollandaise?

World. Changed.

It makes for one heckuva great bunch. We had Phil and his wife over for a Sunday brunch and I made these, with some Quickie Cinnamon buns, to eat. It was the perfect excuse to try his recipe out.

And blame him if brunch sucked.

Brunch didn’t suck. While I did switch out his Hollandaise sauce for mine in this recipe (his has one more egg yolk  and I prefer hot sauce, so choose your poison) it’s pretty much the same thing.

Pretty much dang delicious, that’s what.

You really do have to give this one a whirl. Let me know what you think if you do!

Love,

Karlynn

 

Tater Tot Eggs Benedict
 
Prep time
Cook time
Total time
 
Eggs Benedict done on Tater Tots!
Author:
Recipe type: Brunch
Serves: 4
Ingredients
  • ½ bag of frozen tater tots
  • 1 lb bacon- diced
  • 4 eggs
  • 1 tbsp vinegar
  • Hollandaise:
  • 3 egg yolks
  • ⅛ tsp salt
  • 1-2 Tbsp lemon juice
  • ½ cup melted butter
  • hot sauce of your choice
Instructions
  1. Bake the tater tots on a baking sheet according to package directions.
  2. Fry the diced bacon until cooked, drain and set aside.
  3. Place the egg yolks and lemon juice in a small double boiler pot. If you prefer less lemony sauce, only use 1 tbsp.
  4. Whisk over the hot water until the egg yolks become glossy.
  5. Whisk in the butter slowly, a little bit at a time, until it's thoroughly incorporated. Keep whisking or the sauce will break.
  6. Once the butter is added, whisk in the hot sauce and cook a minute or two more, whisking the entire time.
  7. To poach your eggs, use a deep frying pan filled with water or a small pot. Add in the vinegar and bring to a boil.
  8. Add some water to your already hot pot to bring it up to about half full. Once the water boils, break the eggs into it.
  9. Cook for 2-3 minutes then remove the eggs with a slotted spoon and drain.
  10. Divide equal amounts of bacon and tater tots between four plates.
  11. Top with a poached egg and Hollandaise.
  12. Serve and enjoy!

 

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