The Everyday Kitchen

My son and I spent the afternoon at a local historical site and I came across some interesting and extraordinary kitchen artifacts and treasures from the 1900’s. It’s comforting to realize how valuable working within the kitchen and home was and always will be ❤️

😆

SHAKE ‘n BAKE CHICKEN PARM
*My friend Holly shared her recipe for this delish dinner which the kids loved 😎 Served over buttered egg noodles.

Preheat oven to 400 and use a pkg of Shake n Bake for chicken breasts (sliced in half). Bake for 25 mins or until chicken is cooked. In the last few, top with your favorite tomato sauce, grated mozzarella cheese, garlic powder, basil and parsley. Broil until cheese is browned.

HONEY GARLIC SALMON BITES
*A easy weeknight supper. I used a store bought jar of Honeygarlic Sauce and served with spring rolls 🍣

Prepare basmati rice as per pkg directions and steam brocolli.

Cut salmon into cubes and fry in a bit of oil on both sides for a bit. Pour the jar of sauce over and continue cooking until sauce thickens and salmon is cooked through.

BAKED CHURRO DONUTS
*My favorite recipe for donuts and the perfect treat when Grandpa Pete comes over for coffee ☕️ 20 mins from start to finish.

Preheat oven to 425 and grease donut pan (makes 12)

Sift 2 cups flour, 3/4 cup sugar, 2 tsp baking powder, 1/2 tsp nutmeg, and 1 tsp salt.

Beat 3/4 cup buttermilk (I used full fat milk with a tsp of lemon juice), 2 eggs, and 2tbsps melted butter.

Spoon batter into piping bag (large ziploc with the tip cut off) and fill donut pan (my donuts always puff up and cover the hole but you can just poke it out or use less batter). Bake 7-9 mins.

Cool and remove from pan. Mix some sugar and cinnamon on a plate and melt some butter in another bowl. Dip donut into butter and then sugar mixture to coat.

CUCUMBER SALMON SNACK
*A quick protein packed light lunch or snack 🥒

Prepare a drained can of salmon, mayo, fresh squeezed lemon, finely chopped green onion and celery, and Everything Bagel seasoning . Slice Persian cucumbers lengthwise. Scoop out seeds and pat dry. Top with salmon mixture. Serve cold.

FROZEN YOGURT BITES
*It’s been a while since I’ve enjoyed being in the kitchen making a sweet treat 🍓 Simply made with high protein Greek yogurt, fresh strawberries, and melted chocolate 🍫

Mix full fat vanilla Greek yogurt with finely chopped strawberries. Spoon onto a parchment lined sheet and freeze. Melt chocolate of your choice with a tsp of coconut oil (I used a large piece of leftover white Easter bunny at the bottom of my freezer lol) and dip frozen discs and re-freeze. Store in container in freezer.

CHICKEN TZATZIKI
*One of my favorite slow cooker meals 🍋

Peel and chop onions and potatoes into quarters. Top with chicken breasts. Add a generous amount of oregano, salt, pepper, a little bit of lemon juice and crushed garlic to 1/3 cup chicken stock and pour over. Cook low for 8 hours or high for 6.

Shred chicken breasts and serve inside warmed Naan bread with sliced tomatoes and Tzatziki sauce.

SHRIMP STIRFRY
*A great way to use up veggies hanging around in the fridge that’s ready in 20mins. I like serving in these containers and using chop sticks as pretend take-out. Seems to make it more appealing for kids 🥦

Run shrimp under cold water and set aside. Slice carrots, celery, broccoli and mushrooms. Add sesame oil, crushed garlic and hot chili paste to a hot large frying pan. Add veggies and cook until half done. Add shrimp and cook for a few more mins. Add soy sauce and sq**rt of honey. Meanwhile, cook a pkg of noodles as per pkg directions. Drain liquid and top noodles with veggies .

SWEET POTATO MEATLOAF
*Upgrade your meatloaf by adding grated veggies that go undetected by kiddos 😊 I usually use zucchini and carrots but this time I had a sweet potato handy 🍠

Preheat oven to 375 and place a rack atop a sheet pan lined with parchment. I take this step for faster cooking and so the grease drips away.

Mix ground beef, 1 egg, 1 pkg of onion soup mix, 1 finely grated sweet potato (about 2 cups). Form into a log and place on rack. Bake for about 45mins. In the last few mins spread a little bbq sauce on top.

BANANA APPLE BAKE
*I bought a big bag of apples that the boys said tasted mushy that I needed to use, make a weekly batch of banana muffins, and prep overnight oats. I was pressed for time so combined all 3 things into this tasty creation 🍎

Peel and chop about 10 smaller apples and place in a large pot. Add cinnamon and a bit of brown sugar along with 1.5 tsp cream of tartar. Cover and simmer until soft and thickened.

Meanwhile make the banana muffin batter (previously posted in my various muffin recipes) and pour into a greased 9x13 pan lined with parchment. Top with apple mixture.

Combine about 1.5 cups oats, 1/3 cup brown sugar, a tsp cinnamon, and 1/3 cup of butter (I use my hands to bring it altogether until
crumbly). Sprinkle on top.

Bake at 375 for 25mins

🌷

CHICKEN TACOS
*A quick supper that can be made in the slowcoker as well. Add chicken breasts, salsa, a little chicken broth and taco seasoning. Cook low for 6 hours then shred.

Stovetop I cooked the chicken breasts, a splash of water, covered until done. Shred and add a packet of Taco seasoning.

Place in taco shells and top with shredded cheese. Bake until melted and top with lettuce and tomatoes.

DATE DELIGHTS
*I made these sweet treats in lieu of a pan of date squares. Same ingredients minus the sugar and butter 🙂

Add about 2 cups of pitted dates, 1/3 cup walnuts, 1 cup oats, tsp of cinnamon and a tbsp of cocoa powder to food processor and pulse until creamy. Add a dash of water to help blend. Roll into balls (wet hands works best) and then roll in coconut. Store in fridge.

SNACKMIX
*A pantry organization left me with many odds and ends bottom-of-the-bag snacks. Perfect way to blend them all up into snack bags for the kids’ lunchbox. Sweet mixes, savoury mixes…include whatever goes together.

KABOBs
*A very flavourful spicy one pan meal. Serve with naan bread and tzaziki 🥒

Preheat oven to 375 and line a pan with parchment.

Prepare beef by adding a very finely chopped green pepper, crushed garlic, salt and pepper. Form on skewers and place over potatoes.

Wash and chop potatoes, slice onions and halved cherry tomatoes. Toss with olive oil, paprika, garlic powder, oregano and salt.

Bake for 45 mins.

BAKED HADDOCK FILLETS
*Serve with a simple side of orzo with butter and parmesan cheese.

Preheat oven to 400

Pat dry thawed fillets with paper towel. Lay on nonstick sheet pan. Rub with butter or olive oil and season with lemon pepper. Bake 20 mins

PEANUT BUTTER KRISPY BARS 🥜🍫

In a saucepan, melt 1/4 cup butter, 1 cup peanut butter, and a bag of marshmallows. Melt on medium heat. Remove and add a splash of vanilla and 5 cups of rice krispy treats. Mix well. Press into a 9x13 parchment lined baking pan.

Melt 1 cup chocolate chips with 1 tsp coconut oil. Spread over pan. Top with shredded coconut. Freeze to harden chocolate. Store in fridge.

BIG MAC SAUCE 🍔

Finely chopped dill pickle (sweet or regular)
Finely chopped onion
Mayo
Catalina Salad Dressing

Mix equal parts of the above ingredients. You can use ketchup and even mustard in place of the Catalina.

SOFT BREAKFAST COOKIES
*A change from the usual muffins; these cookies are low sugar, loaded with fruits, veggies, nuts and oats.

Preheat oven to 375 and line 2 cookie sheets with parchment.

Finely grate 2 small zucchinis, 2 bananas, 1/3 cup melted coconut oil, 1 egg, splash of whole milk, and 1/3 cup coconut sugar (or brown sugar). Add 1 cup oats and mixer sit for a few mins. Add 1.5 cups flour, 1tbsp baking powder, 1tsp cinnamon and a pinch of salt. Stir to combine and add chopped walnuts, mini dark choco chips and shredded coconut to taste.

I use an icecream scoop to place onto sheets. Bake 12-14 mins.

CORNBREAD
*My dad brought me a couple containers of his frozen chili and I am thawing them for supper tonite. This cornbread recipe is simple and enjoyed by all 🌽

Mix 1 cup cornmeal, 1 cup flour, 1tbsp baking powder and 1tsp salt.

In another bowl, mix 1/3 cup melted butter, 2 eggs, 1/4 cup sugar, and 1.5 cups buttermilk (add a splash of vinegar to whole milk). Add dry ingredients and stir to combine. Add 1 cup of corn niblets (I rinsed with hot water and drained 1 cup frozen corn).

Let batter sit for about 20 mins. Pour into a greased 8” pan lined with parchment. Bake in a preheated 375 oven for 22-25mins.

SHEETPAN PROTEIN PANCAKES
*These make weekday morning breakfasts easy. Cooking batter on a sheet pan is a nice change from waffles and pancakes. Use cookie cutter to make shapes for little ones 🌷

Preheat oven to 400 grease and line a sheetpan with parchment paper.

In a blender: 1 cup cottage cheese, 1 cup milk, 2 eggs, vanilla, and 1/3 cup melted coconut oil.

Pour into a bowl and add 1.5 cups flour and 1 tbsp baking powder, cinnamon, and a pinch of salt. Stir to combine and add water if too thick.

Spread on sheet pan, add choco chips or other toppings (slice strawberries, walnuts, chia seeds etc) and bake 18-20mins. Cool and store in freezer.

SPINACH SALAD
*I made a box of chicken strips to go with this salad tonite but hard boiled egg and bacon is the classic version in this colourful 🌈meal. I tossed the walnuts with a bit of brown sugar and popped them in the oven for a few to make them xtra

Spinach, red onions, chopped romaine, sliced strawberries, yellow pepper. Top with toasted walnuts and grated white cheddar cheese.

DRESSING
Shake a splash of balsamic vinegar with a double splash of olive oil, about 1/2 tsp each garlic powder, salt, pepper, a pinch of dry mustard and natural maple syrup.

PINEAPPLE LOAF
*A treat always makes sitting at the kitchen table to do homework a little more appealing for my kids 🍍

Preheat oven to 350 grease a loaf pan and line with parchment.

Mix 3/4 cup sugar, 1/2 cup softened butter, 2 eggs, 1/4 cup pineapple juice reserved from the tin, tsp vanilla, 1 cup drained pineapple tidbits (or crushed) and a tbsp of Greek yogurt. Sift in 1.5 cups flour and 2tsp baking powder. Mix to combine and pour into loaf pan. Bake 50-55 mins. Remove from pan to cool.

Glaze is made with 1 cup icing sugar, 1tsp vanilla, and a bit more of the reserved pineapple juice until the consistency is right. Pour over loaf once it cools down.

BAKED SPAGHETTI SQUASH
*This is where I turn with leftover meat sauce and cottage cheese to use up. A delicious and simple meal my husband in particular really enjoys 😍

Wash and slice the very ends of the squash and then slice lengthwise and lay face down on a plate in the microwave with a bit of water on it and zap for about 10mins. Let it sit for a while while you prepare the filling.

Mix leftover meat sauce, cottage cheese, oregano, basil, parsley, garlic powder salt and pepper. Scoop out the squash with a fork and add to the mix. Pack it into the empty shells and top with mozzarella cheese and breadcrumbs.

Bake at 375 for about 20mins until golden.