Recipe Round up and Garden Update

Okay so I know I said I’d post a recipe every week and I haven’t done one in a couple weeks, buuuuut my mom was here so I was busy. She helped me do a lot in preparation for the baby, like a lot. My freezer is so full!

One thing she filled the freezer with was muffins, she made a few different kinds so I’m going to share the links for the muffins because they were from my recipe board 🙂

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Rhubarb Muffins

Blueberry Muffins

Banana Muffins

Double Chocolate Chip Muffins

These fancy “Third Trimester” Muffins

And my recipe for Pumpkin Muffins

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My garden has done quite well, except for the potatoes, they stopped growing two weeks after they started growing! I have so much lettuce I don’t know what to do with it, I love my fresh garden beans they are so yummy, and my carrots are giant. The onions have done okay, they’ve grown enough to be eaten but not really worth storing up cause I need three to equal one normal onion haha so I’ll have to try them again next year 🙂

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My strawberries are finally coming, and they’re perfect! My mom also brought a rhubarb plant so we’ll see how that goes next year. I also did some sweet peas and they flowered amazingly and I’m starting to collect the seeds for next year!

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If you had read any of my last posts about my garden you would know I had a problem with a mole and I manged to keep it out of the garden and it went everywhere else 😛 I had just shoved blackberry branches down the hole and it kept it away!

You can read the first post Here and then second one Here

The baby is due in the next couple weeks and I’m all set and just trying to relax, I’m still working but will be done next week and I’m hoping this baby waits and gives me a chance have some time off. At first I didn’t want to be overdue but now I feel like I can wait as long as I have some time off. I’m not sure what this looks like for the blog but I’m so hoping I will keep it up, I just don’t know what life will be like after.

So yeah! That’s a little bit of a life update 🙂

dawn

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Banana Scones

Okay so I know I was going to post about a recipe once a week and I totally missed last week but I promise I actually baked these last week! And they were soooo good!

So good. So easy. Just the way I like it! Haha

Here’s the link for the original recipe 🙂

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Basically, mix the dry ingredients, cut in butter, and then add the rest. For me it was a bit sticky but I just blobbed it onto the cookie sheet and threw it in the oven!

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Try it out and let me know how it goes!

dawn

Lemon Pepper Veggie Dip

It has been a sad rainy week here in the Fraser Valley, although I don’t mind 😉 It means I don’t have to water my garden and maybe the promise of a not too hot summer for my pregnant body? Anyone else feel the same? Probably not. Haha

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Okay I promised in one of my last posts to share a veggie dip so here it is today! I’ve made this dip for other foods (mostly perogies, to be honest) and it was actually a perogie dip recipe that I’ve adapted. Originally it was based with sour cream, lemon juice, lemon zest and other spices but I made it a little simpler and quicker to make.  So I’m just gonna jump right in!

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Here’s what you’ll need…

lemon pepper veggie dip recipe

I use Olympic brand of Greek yogurt because they locally source the milk from BC and they also have really big tubs, also make sure it’s plain so you don’t get any conflicting flavours. And then I use Trader Joe’s Lemon Pepper in a grinder and really I just guess and say it’s about a tablespoon amount.

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Now, just mix everything together in a bowl and it’s ready to serve! I’m serving this fresh cut veggies, even radishes from my garden!

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This dip goes really well with other foods like perogies, of course, but also BBQ chicken or steak, and roasted potatoes. It’s a great summer recipe because of the freshness the lemon adds. Also, by using Greek yogurt you have a little added protein to your plate.

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I love that it’s made from scratch, and it’s so simple and easy (If you regularly read my blog then you know I LOVE simple and easy).

This dip is healthier then using ranch dressing or any other type of store bought dip which can have hidden gross stuff, which isn’t good for healing your gut. The Greek yogurt and lemon juice have healthy tummy promoting bacteria! Just like a traditional diet should 🙂

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Give it a try and tell me what you think by leaving me a comment!

dawn

The Best Pumpkin Muffins

Hey guys! How’s life? I’ve been a bit crazy busy but finally this week I had some time to deep clean the house (hallelujah!!) and I got a chance to bake!

This week I baked these amazing pumpkin muffins! I was inspired by Pinterest of course and the wonderful fall things everywhere. I thought these were just too good not to share!

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Look! So moist and pumpkiny and topped with cinnamon sugar! And really really easy, if you haven’t figured it out yet, I love easy recipes.

Oh fall really is the best time of year,  mostly because of the food!

Okay so here’s the recipe…

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  1. Preheat oven to 350F, and spray muffin tin with cooking spray. dsc_0050
  2. In bowl mix together pumpkin, oil, eggs, pumpkin spice, sugar, baking soda, salt until smooth. Using eggs that were already beat together gives a fluffier muffin. I personally use olive oil because I don’t keep vegetable oil in my house.
  3. Add flour and baking powder. I used sprouted whole grain flour for a healthier alternative!                                                                                                       pumpkin-muffins2 pumpkin-muffins3
  4. Pour batter in to muffin tin evenly and sprinkle with cinnamon sugar.
  5. Bake in oven for 25-30 minutes or until golden brown.
  6. When done let the muffins cool and then enjoy your delicious pumpkin muffins! I like mine with a cup of cold milk 🙂

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Try these, seriously, they’re the best! Let me know what you think!

dawn

Roast Chicken Dinner

Winner Winner, Chicken Dinner.

Hey guys!! Sorry I’ve been on a bit of a hiatus, I needed a mini break to recenter on the blog, and well life in general. But I’m back and bringing you a killer recipe!

So I don’t know about you but up here in Canada we have Thanksgiving in October! Gasp, I know! We like to start that cozy holiday stuff early. And I love it; just getting together with family and eating all the warm buns with butter.

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I wanted to do a mini thanksgiving for just Evan and I, so I decided to roast a chicken, and man it was so good!

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The skin was so crispy and full of flavor. This is actually the most perfect roast chicken. Trust me. Here’s what you need… turkey-dinner

It’s best if you have a roasting pan and I’m lucky enough to have one, but if you don’t that’s okay any baking dish a chicken (or turkey) would fit into works just fine! You’ll want to make sure your chicken is thawed thoroughly, otherwise cooking time will have to be extended.

So here are your instructions:

First mix your spices together (sage, thyme, parsley, onion powder, garlic powder, pepper, rosemary, and lemon pepper), set aside 1/3 of the spices. Take your butter and mix with the 2/3 spice mix. Set aside.

Next, take your cloves of garlic and 1/2 onion and stuff into the cavity of the chicken, and then with your hands loosen the skin from the body by sliding hands gently underneath the skin. When you’ve loosened the skin take some of the butter mixture and put under the skin, even down by the drum sticks. This step is very important for making a crispy skin. Now, use the rest of the butter mixture to put on top of the skin, make it a pretty thick layer. When you’re done that, sprinkle the 1/3 spice mix over the whole chicken. Let it rest while you preheat the oven to 425F degrees.

While you’re waiting for the oven to warm up, put your carrots, other 1/2 onion, and celery in the bottom of the dish, I also threw in some carrot tops to give a little more flavor and then I didn’t feel bad about all the carrot tops I would be wasting. Throw in a cup or two of water, just enough to cover the bottom of the pan (about an inch). Then you can put your chicken on the rack if you have one or place on top of carrots, onion, and celery.

Place in lower third of oven, cook for 20 minutes take out, brush with butter and more spices if you so desire (I did). Put back in oven for another 25-35 minutes, test inner temperature now if juices are running clear and the temperature has reached 165C then your chicken is cooked, if not pop back in the oven and check again in 10 minutes. My specific chicken that I did really didn’t want to cook, I needed to cut the breast open so it could cook a bit faster, it finally got there 🙂

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Look at that beauty!!! Aweh man guys I can’t even describe how delicious it was! And pretty easy too, at least I think so. Haha it’s kinda hard to screw up.

Right now I’m saving all my bones from whole chickens in the freezer so I can make my own chicken stock, which will be super exciting when I have enough to do that!

Canadians what did you do this weekend? Americans had a long weekend too I guess, how did you spend that time?? Let me know by leaving me a comment!!

dawn