New York Times No Knead Bread

The ever popular and super easy bread recipe featured in an article in the New York Times. The hardest part about making this no knead bread is waiting to eat it. It’s literally that easy.

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Corned Beef and Cabbage

You can serve Corned Beef and Cabbage any day but it’s a popular St. Patrick’s Day meal or pub dish. Corned Beef Brisket is simmered slowly, then served in a stew of  potatoes, turnips, carrots and cabbage.

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Beef Vegetable Stir Fry

Think Beef with Broccoli meets Ginger Beef meets local seasonal vegetables. Beef Vegetable Stir Fry features the flavours of authentic restaurant versions of beef stir fry with the added bonus of more vegetables and more colour. If you’re looking for a tasty and healthy stir fry that isn’t sweet and sour, read on!

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Chocolate Peanut Butter Fudge

This should be called “The Easiest Fudge Ever Made in the History of the World” because there are only 3 ingredients. Also, there’s no cooking involved unless you count melting as cooking. It takes longer to wait for Chocolate Peanut Butter Fudge to set than it actually takes to make them.

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Hot Layered Mexican Dip

This super simple layered dip is baked in the oven and served hot with tortilla chips for dipping. It’s so quick to make up you’ll be ready for a fiesta in no time at all.

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