Meal updates from last week:
The BLT salad is always a hit in our house. I changed it up a little this time and served some BBQ sausage with the salad. We loved the apricot pork! It was very simple but full of flavour. My son’s piñata cake was amazing! It turned out better than I could have ever expected. You can see a picture of the cake on my Instagram (three_plates_full)
This week we will be eating at home Sunday-Thursday, Friday we may go out for dinner or have takeout. My son is at camp all week, so I will be sending snacks with him to enjoy throughout his day.
There has been a lot of toast and cereal eaten in the last week. This week I am going to try to bake some muffins, but it all depends on the temperature outside. I did find this pancake recipe that looks very interesting! My dad picked a large bag of Saskatoon berries last week, which I will be making into a pie. I already have pie dough in my fridge. Find the perfect dough recipe on an earlier post. I will be using a pie recipe from my grandma, which I will post later in the week. I have yet to try out another popsicle recipe, but I found this one that looks simple and delicious. Don’t forget Dinner List 21 for ease when shopping.
Meal updates from last week:
The biggest hit from last week was the Thai noodle salad with peanut dressing. We ate it hot at night, and then I ate it the following day cold for lunch. Both were delicious! I did not have a chance to make the pork sliders, we ended up having burgers instead.
We have another busy week! We will be eating at home Monday-Friday and it looks like the heat wave is going to take a break for a few days, which means I will get a chance to turn on the oven. We had Sunday dinner with my parents, mom made the chicken fajita burger from @iowagirleats and I brought this Southwestern chopped salad.
- Slow cooker lasagna soup from @cremedelacrumb1 I have made other lasagna soups before but never tried this one.
- Chicken fajitas from @marthastewart this is my go to recipe for fajitas, fast and simple to make.
- Asian chicken foil packets from @twopeasandpod this is a new recipe for me it looks very easy and cooks on the grill.
- Turkey kofta kebabs from @skinnytaste we will eat this with a Greek salad and warmed pita.
- Blt salad from @marthastewart this is a recipe that we love! We usually have this salad once a month. The buttermilk dressing for this salad is amazing.
As the weather is going to be cooler for the next two days I am going to try to make some pies. My good friend brought me some rhubarb from her garden, I am going to use it to make strawberry rhubarb pies. I do not have a recipe right now, but will post it when I find one. For my pie crust I always use my grandma’s recipe, to find this recipe go to my post on the best pie dough. Next week my son is turning seven, in preparation for his birthday I will be baking him a cake. I always use the same chocolate cake recipe, if you are a cake lover then you MUST try this cake. My son has asked that I make a piñata cake, so I found this recipe that looks amazing. I cannot wait to put it together for him. As we are in the middle of Stampede I couldn’t help but find a new pancake recipe, I am going to try this with nectarines instead of peaches. Don’t make your own grocery list just take Dinner List 19
*Here is the recipe that I used for my pie*
It is a known fact that I grew up surrounded by women who were, and still are amazing cooks. My grandma Illa was one of these women, and although no longer around I am constantly reminded of her, especially when I am in the kitchen. As today is National Peanut Butter Lover’s Day I thought that I would share Illa’s recipe for peanut butter pie. This pie is quick, easy and delicious.
Illa’s Peanut Butter Pie
1/3 cup peanut butter
4 oz softened cream cheese
1/2 cup icing sugar
1/4 cup milk
Mix the above ingredients together. If you are looking for a smooth texture then use your electric beaters. When combined fold in 8 oz of softened cool whip. Pour this mixture into a prepared Oreo cookie, or graham cracker crust. This can be store-bought or homemade. Place pie in freezer to firm up. Before serving, drizzle the pie with chocolate sauce. Cut and enjoy!
I find that after a long weekend it is really difficult to get back into the groove. It is especially challenging when Monday was a holiday, and now it feels like you are a day behind. I was looking for an easy weeknight meal that was not going to take an hour to prepare. When I came across the recipe for sausage and spinach spaghetti pie I knew I had found what I was looking for. Comforting and flavourful this is an easy meal to add to your repertoire. I served the pie with a caesar salad, but you could also sauté some broccolini or any other family favourite. You could substitute the spinach with kale or another hearty green. What is even better is that this recipe comes from @cookinglight, so even though it is pasta it must be good for you?!
Growing up I was surrounded by amazing women who were masters in the kitchen. Both of my grandmothers made cooking and baking look easy. Arriving at their homes everything would be prepared, the table would be set and they would be wearing lipstick and pearls. When it came to desserts their specialty was pie. It did not matter the variety they were always amazing. As I got older I learned the key to a great pie was the dough, and so I spent an afternoon in the kitchen with my grandma learning the secrets to the perfect dough. In celebration of National Pie Day I will be sharing this family recipe with you.
1 lb of Crisco
1/2 cup of margarine
1 tbsp of white vinegar
1 cup of water
5 1/2-6 cups of all purpose flour
In a large bowl mix the crisco and margarine together. Add the vinegar. Next, add the water in small amounts until it is all incorporated. This will take a little bit of muscle. At first it may not seem like it will come together, but I promise that in the end it will. Now it is time for the flour, using a fork not a spoon add the flour one cup at a time. You do not want the dough to be dry, so as soon as it is holding together stop adding the flour. Remember you can always add more flour when you roll your dough out. Divide dough into four equal balls, cover in plastic wrap and refrigerate or freeze until you are ready to make a pie.