Thursday, 12 October 2017

Halloween Special featuring Johnny Rogers


2 3oz pkg. Proscuitto
6 oz. shredded Havarti cheese
6 oz. shredded cheddar cheese
24 ounces softened cream cheese
1/2 cup chopped olives
2 large stuffed olives for the eyes
1/4 cup chopped/drained roasted red peppers
1/2 Tsp black pepper

1 Plastic face mask (available at craft or dollar stores)
plastic wrap
cooking spray


  1. Wash & dry thoroughly the plastic mask. Remove any elastic or string on the mask.
  2. Spray the inside of the mask with cooking spray and line the mask with plastic wrap.
  3. Line the inside of the mask with the prosciutto.
  4. Place two suffed queen olives pimento side down for the eyes.
  5. Mix the cheeses, olives and peppers in a large bowl until well blended.
  6. Spoon into the face mask until filled and level the back.
  7. Refrigerate for 30 minutes to set.
  8. When ready to serve invert the mask and place face up on a platter. Serve with crackers, cut up veggies or other snack items.

Tuesday, 10 October 2017

Congratulations to our Fall Giveaway Winner

Congratulations to Lorna Willis.  Another giveaway will be coming up soon so head over to our Facebook page and like it to be notified.

Thursday, 5 October 2017

How to Make a Jelly Roll

 A few years ago... okay, several years ago when I was a young teen this is one of the first things I ever baked. The recipe was in a Betty Crocker cookbook my mom had. We didn't have much money and my single mom was going to school and working so I would often cook. 

Fancy ingredients weren't available, so this was perfect. Pretty much everyone has jam and flour and eggs!  I remember making this and my super supportive mom saying; "why would you pick something so hard to make?". 

She was wrong. This is easy to make and super light and delicious. I suppose there is a slight bit of technical skill involved in rolling the cake in the towel, but seriously don't be intimidated!

This light, sweet dessert cake goes great with a cup of tea or makes an impressive dessert when you have guests and it is so much better than the dried out preservative filled cakes sold in the supermarket. I really hope you will give it a try. If you do, please share your comments and photos. I love hearing from you!

Note: Please don't overbake it or your cake will be dry and will crack when it is rolled. I have made a few of these for this post and found that exactly 10 minutes is enough in my oven. 

Jelly Roll Picture

3 large eggs
1 cup sugar
3/4 cup all-purpose flour or 1 cup cake flour
1/2 tsp baking powder
1/4 tsp kosher salt
1/3 cup cold water
1 tsp vanilla extract
1 cup jelly or jam of your choice 
icing sugar
1 cup whipped cream (optional)

  1. Preheat oven to 375F
  2. Spray a jelly roll pan with cooking spray and line with parchment paper, spray with cooking spray
  3. Whip eggs for five minutes until thick and light coloured.
  4. Add the sugar vanilla, and water until well blended while mixing on medium speed.
  5. Add the salt and baking powder
  6. Gradually add the flour
  7. Pour batter into the prepared pan being sure it gets into all the corners.
  8. Bake until golden and springs back to the touch or a toothpick inserted in the centre comes out clean. About 10 minutes. DO NOT OVERBAKE or it will crack when you roll it.
  9. Turn the cake out onto a clean tea towel heavily dusted with icing sugar. Remove the waxed paper from the cake.
  10. Roll up the cake and towel together while the cake is still warm.
  11. Let cake cool for about two hours until it is completely cooled.
  12. Unroll, remove towel. Spread jam and/or any other filling and reroll cake.
  13. Dust with confectioners sugar and garnish with a few fresh strawberries.
Makes about 10 servings. If using whipped cream be sure to store in the refrigerator.

Thursday, 28 September 2017

Tip of the Daye: Bananas

Sexy Banana

If you have bananas that are ripening too quickly, leave them in a bunch and wrap a small piece of plastic wrap around the stems.
If you wish to speed up the process, but the bunch into a paper bag. Splitting a banana off the bunch will also encourage ripening.

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Wednesday, 27 September 2017

The Fridge Light - A New CBC Podcast

The CBC has created a new podcast with top food writer Chris Nuttall-Smith.

Here's how they describe the new show, 
"Join top food writer Chris Nuttall-Smith for an obsessive, fascinating journey through the hidden stories of the things we eat. Each episode chows down on one food phenomenon, revealing the unexpected cultural ingredients. Part science, part business, part psychology -- always fresh and delicious."
You can listen to the first episode 'Dark side of the chicken: How white meat took over North America' here: 

Thursday, 14 September 2017

Spicy Roasted Cauliflower (Vegetarian)

  • cooking spray or 1 tsp vegetable oil
  • 1 whole head of cauliflower
  • 1 cup sour cream or Greek yogurt
  • zest and juice of 1 lemon
  • 2 TBSP chili powder
  • 1 TBSP cumin
  • 1 tsp garlic salt
  • 1 tsp curry powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 to 1 tsp cayenne pepper depending on your taste. 1 tsp will be on the hot side.

  • Preheat oven to 400F and lightly oil or spray a small baking sheet. Set aside.
  • Trim the whole head of cauliflower.
  • In a medium sized bowl combine the yogurt with the lemon zest and all the spices.
  • Place the cauliflower in the bowl and coat thoroughly with the dairy spice mix. A silicone brush works nicely to do this step.
  • Place the cauliflower on the baking sheet and roast for 30-40 minutes or until a nice brown crust is formed on the surface of the cauliflower.
  • Remove from oven, let stand for 10 minutes. Cut into portions and serve as a side dish.

Friday, 25 August 2017

How to Make Shakshuka

Shakshuka is a North African tomato dish with poached eggs.

2 med onions chopped
8 Roma Tomaotes, chopped
4 stalks celery, chopped (optional)
1 lg. can diced tomatoes
2 TBSP olive oil
1 tsp sugar

6 cloves garlic
fresh nutmeg
1 tsp. each of turmeric, cumin, chilli powder, hot paprika, garam masla
1/2 tsp. each of black pepper, cayenne pepper, chilli flakes

6 large eggs
fresh cilantro or parsley for a garnish

Sautee onions for a few minutes on low heat. Add garlic and continue to sautee for another minute. Add celery and sautee for about four minutes more.  Add the spice blend and heat through for about two minutes.  Add tomatoes and cook on med-low heat until most of the liquid has evaporated. Add sugar and stir well.

Make a well for an egg. Crack egg and put into the well. Do this for all of the eggs. Cover and cook until eggs reach desired doneness.

Garnish and serve with crusty bread or toast.

Thursday, 10 August 2017

How to make a Tuna Hand Pie

This is a really simple and delicious recipe. Keep the puff pastry thawed, but cold until ready to use. You can use up whatever cheese or other ingredients you may have on hand, this recipe is very versatile.

2 cans tuna, drained
1 pkg. thawed, but still chilled puff pastry
1 cup cream
1 can corn
11/2 cups frozen peas
1 large onion, caramelized
1-2 large cloves of garlic chopped
1 tsp horseradish
1 TBSP mustard
Fresh Dill 
1 Cup of shredded cheese (cheddar & feta or your preference)
2 TBSP flour
2 TBSP butter
salt and pepper

1 lightly beaten egg & 1/4 cup milk for an egg wash for the pastry

In a large skillet melt the butter, add onions and garlic and sautee for a few minutes. Lower the heat. Add the flour and stir and cook for about two minutes. Add a small amount of cream and stir constantly. Keep adding the cream and stirring constantly so you don't have any lumps.
Add corn, peas, tuna, salt, pepper, mustard, horseradish, cheese, dill and mix well. Taste adjust seasoning accordingly.

Roll out the puff pastry on a lightly floured surface and cut into 3-4 pieces to make four pies. Put a dollop of the filling into the centre of the pastry and fold over and seal the edge. Brush pastry with egg wash and put into a pre-heated 400 F oven for 25 minutes. Garnish with some fresh dill and serve.

Thursday, 27 July 2017

How to Make Easy Quiche

Quiche is so easy to make. It's a nice lunch dish or great for a light supper. Quiche travels well which makes it great for picnics too! This recipe is super easy because it uses a pre-made frozen pie crust. Perfect for summer. I hope you will give quiche a try today. The variations are endless.

Ingredients (Makes 2 Quiche)
1 pkg frozen pie shells (two shells)
1 bunch fresh broccoli, chopped and blanched (you could use frozen too)
1 pre-cooked ham steak
1 cup caramelized onion
2 TBSP melted butter
2 cloves garlic, chopped and sauteed
salt & pepper to taste
1 tsp. thyme
1/2 tsp. cayenne pepper
fresh nutmeg or 1/2 tsp of ground
1 cup milk or cream or a combination
3 large eggs at room temp. (you can make this using 2 eggs. Rule of thumb is 2 eggs for every 1 Cup of milk)
1 1/2 cups Swiss cheese (gruyere)

Heat oven to 350 degrees F. Bake docked shell for 10-15 minutes.
Mix the broccoli, ham, and spices together, set aside.
Lightly beat eggs and add milk and then add the cheese and set aside.
Mix all other ingredients in a separate bowl.
Divide the broccoli/ham mixture between the two pre-baked pie shell(s) and then pour the egg mixture over, dividing it in half between the two pie shells.
Bake the quiche in a preheated oven at 350 F for 40-50 minutes

This will make about 6-8 servings.

Got a question? Post it in the comments section. Please like, subscribe and share!!

To get this complete recipe with instructions and measurements,  visit:


Friday, 21 July 2017

Summer break from the kitchen

We're back in the kitchen after a short summer break. If you enjoy this video, please give it the 'thumbs up', share and subscribe!

Friday, 2 June 2017

Cheese Puffs/Gougères,

Gougères or Cheese Puffs are an appetizer made with Pate a Choux (Pronounced as; shoo).

These versatile, bite-sized pastries are great for parties and can be made ahead of time, and we know you love that!

Thursday, 11 May 2017

Classic Canadian Butter Tarts

Butter Tarts are a classic Canadian treat and there are literally hundreds (or maybe more) of recipes out there and a lot of variations.  

I like my tarts a little runny with raisins and this is how I make them.  

You can experiment with the amount of egg/syrup to get the consistency you prefer. I don't recommend using corn syrup. Maple Syrup is the right choice for this quintessential Canadian dessert. 

Serve tarts with a scoop of ice cream or a cup of tea

Pastry Prep time  5 minutes
Total time 2.5 hours (including 2 hr. dough resting time)*

Preheat oven to 450F/232C

*You can make the dough ahead of time and refrigerate or freeze.

Pastry Ingredients

1 1/2 Cups All Purpose Flour
Ice water
1 tsp. white sugar
1 egg yolk
Pinch of salt 
1/4 Cup butter
1/4 Cup lard


Begin by blending flour, sugar and salt in large bowl.  Cut in fats with pastry blender or two knives. Mix egg yolk and vinegar and add enough ice water to make 1/3 Cup of liquid. Add this liquid to fat/flour mixture and bring together to form a disc of dough. Do not over mix or overwork the dough!

Wrap disc in plastic wrap and place into a freezer bag. Chill for two hours or up to two days.

Remove from refrigerator and allow dough to warm up slightly, about five minutes.
Roll out the dough on a lightly floured surface to about 1/8" thickness. Cut out tart shells and place in pan. Chill formed tart shells (optional).

Filling Prep time  5 minutes
Total time 30 minutes (excluding 2 hr. resting time)

Filling Ingredients

3/4 Cup brown sugar
2-3  large eggs*
1/2 Cup raisins or currants
1/4 - 1/3 Cup maple syrup*
1/4 Cup melted butter
Pinch of salt 
1/2 tsp. white vinegar
1/2 tsp. vanilla extract

Optional: Pecans or walnuts

*Using more eggs means a more solid filling. Using more syrup means a runnier filling.  Experiment with the amounts to achieve your favourite consistency.


Mix together brown sugar and eggs and butter. Add vanilla, salt, vinegar and syrup. Whisk well and fill tart shells 2/3 full.

Bake in hot oven for five minutes then reduce heat to 350F/177C
Bake for another 20-25 minutes until pastry is golden and tarts are browned and firmed up. 

Friday, 28 April 2017

Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
4 large eggs at room temperature
1 Cup whole or 2% milk at room temperature
1 Cup water at room temperature
1/2 tsp. salt
2 Cups flour
1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.
Crepes filled with fresh berries.

To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

  • Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
  • Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
  • The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
  • Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
  • Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
  •  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.
Crepes freeze very well. They are handy to have around for unexpected guests! 

Friday, 21 April 2017

Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes
Total Time 30 minutes

  • 6 large eggs
  • 1 bunch of fresh spinach
  • 1/2 cup grated Swiss Cheese
  • 1/4 grated Parmesan Cheese
  • salt & pepper
  • fresh nutmeg
  • 2 TBSP butter
Sauce Ingredients
  • 1/2 cup milk or cream
  • 1 TBSP Flour & 1 TBSP Butter

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.
When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.
Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.

Thursday, 13 April 2017


Hummus is a food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is super easy to make at home and you will only pay about half the cost of buying store bought.

Prep Time 10 minutes
Total Time 10 minutes

  • 1 can of chick peas (reserve part of the liquid)
  • Juice from one large lemon
  • 1 Clove of garlic, minced
  • 1/2 tsp. cumin
  • 1/4 Cup tahini (stir it well)
  • 1 tsp. kosher salt
  • 1/4 tsp. smoked paprika

In food processor or blender mix tahini and lemon juice for one minute. Add all other ingredient. If you need to thin out your hummus add some of the aquafava (chickpea liquid).

Friday, 7 April 2017

Ham & Cheese Breakfast Casserole

Prepare a yummy breakfast ahead of time for your family and friends. This delicious brunch casserole will serve about six people. You could easily substitute ground beef, or bacon for the ham. Try variations with this easy crowd pleaser.


Prep Time 15 minutes
Total Time 1 hour

  • 10 slices of cubed day old bread 
  • 1/2 cup of pickled hot peppers
  • 1/2 lb of pre-cooked ham steak (available at most supermarkets)
  • 1 Cup shredded cheddar cheese (or Gruyere, or another favourite)
  • 6 large eggs
  • 2 Cups of milk (whole, skim or 2%)
  • 1 (or two) Tbsp grainy Dijon mustard (or your preference)
  • 1/4 tsp. each of Salt & Pepper

1. Spray a 9" X 13" baking dish with nonstick cooking spray.
2. Combine bread, peppers, hand and cheese in a large bowl, mix well then transfer to the baking dish, distributing evenly.
3. Using the same bowl whisk eggs, add milk, mustard, salt and pepper.
4. Pour the liquid over the bread mixture and ensure everything is covered evenly.
5. Cover and refrigerate overnight or bake right away. Remove from refrigerator 30 minutes before baking.
6. Pre-heat oven to 350 degrees F. Bake uncovered until a tester comes out clean. About 45 minutes.
*Ovens temperatures may vary.

Thursday, 30 March 2017

Welcome to 'A Daye in the Kitchen'

Our site content is being prepared and will be served up soon! 
Here's where you'll find the recipes, ingredient lists and other things mentioned in my videos. I hope you're hungry.