Summer Getaway

Scott and I at Lake Louise

 

 

Owning my own business and working a regular 9-5 job doesn't give me much time to go on vacation.  Like...a real vacation.  Something more than just a weekend away.  But this weekend was a bit different.  We (as in, my boyfriend and I) headed west to Calgary for UFC 149. So, it was still sort of related to business (in that I sell UFC gear and apparel) but I really, really enjoyed myself.  I did some shopping, lots of eating and checked something off my bucket list.  All around, a fabulous weekend!

We stayed in downtown Calgary, and we were super close to everything!  Our hotel was right on 8th Ave, and just blocks from the historic Stephen Avenue Walk.  They have numerous great restaurants, and we sampled a few.

Despite the above picture not being the greatest, I can say the platter we shared at The Unicorn Pub was delicious.  Especially the Wings... oh man, those wings.  Super crunchy on the outside, loaded with teriyaki sauce, and lots of meat inside.  I can't stress how HUGE the wings actually were in comparison to the wings I usually find here at home.  To be honest, the nachos left a lot to be desired.  Kind of soggy, next to no cheese...you get the idea.  The platter also included meatballs (a pleasant surprise.  I actually ate them all.  I did NOT share), chicken strips (yum), and dry ribs.  The pub is underground, and kind of dark.  It's the perfect place to go if you want to sit in a corner booth and lick your fingers between each bite.  No one will judge you.

The second night in Calgary consisted of shopping (duh!), and we spent some time at the Saddledome for the UFC 149 weigh in's.  And of course, we tried a new restaurant on 8th Ave.  This time we tried the Metropolitan Grill.  We ordered an appetizer, Pecan Crusted Baked Brie with Saskatoon Berry Compote.  I found it delicious, but nothing special. I love cheese, so I'm pretty easy to please when it comes to cheese.   The menu was so-so, and they didn't even have a drink menu.  The waitress just rattled off a few options.  We sat out on the patio, and admittedly, the ambiance was fabulous, everything else however, was lackluster.  We still enjoyed ourselves though.

 

 

 

 

Teavana is pretty much the greatest place for tea ever!  So glad we finally have them here in Canada.  We just kind of stumbled upon it in one of the malls. I was so excited, and spent way to much money in there.

 

 

Cinnzeo cinnamon buns.  Seriously the best ever.  There used to be one in Winnipe
g, and every time I went home, I would bring a box back. Unfortunately, they closed in Winnipeg a few years back, and I've been jonsin' for one for so long.  I brough 15 small ones home, and two big ones for the road!   Funny story, one time our dog ate the whole box of cinnamon rolls.  He survived.  He also survived eating 5 lbs. of chocolate, a frozen ham, my sisters birthday cake and countless Easter hunt items (all on seperate occasions of course). 

On Sunday, we headed out to Banff and Lake Louise.  We had lunch at The Banff Avenue Brewing Co and we were lucky enough to grab a spot out on the patio on the second level, overlooking Banff Ave and the gorgoeous mountains.  We had a great view, and the weather could not have been better.   We both ordered the Pulled Pork Sandwich and it was pretty good, but not the best we've ever had.

I also checked something off my bucket list!!!

 Canoeing on Lake Louise!!!

We have been to Lake Louise a few times, and I never get sick of the fresh mountain air, and scenery.  But we just never seemed to have time to go out on the lake in a canoe.  Not this time.  I did not care.  We were going to do this even if it meant getting home at midnight.  And voila, we did it!!  I had the greatest time ever! 

 The simple things, right?

White Russian Cupcakes

These cupcakes have become quite the fan favorite with my friends and family.  They are so delicious, and people love that they are infused with liquor.  They are great for girls night for sure! 

This was the very first recipe I have ever used Swiss Meringue Buttercream with.  I have no idea why I never tried it sooner.  I always just defaulted to the quick and easy regular buttercream recipes.  It's been about a year since I last made regular buttercream because I love the Swiss Meringue so much more!!  It really takes the cupcake up a notch, and it's truly not that hard.  I strongly suggest you give it a try.

White Russian Cupcakes

2 1/2 cups flour

3 tsp baking powder

1/2 tsp salt

1 1/2 cups sugar

12 tbsp butter, room temperature

2 large eggs

1 tsp vanilla extract

1 cup heavy cream

1/4 cup Vodka (I used vanilla vodka)

1/4 cup + 4 tbsp Kahlua, divided

For Kahlua Swiss Meringue Buttercream

5 large egg whites

1 cup + 2 tbsp sugar

2 cups unsalted butter, room temperature, cut into pieces

2-3 tsp Kahlua, to taste

Directions

Preheat oven to 350 degrees.
 

In a large bowl, sift together flour, baking powder and salt.  Set aside.

In bowl of a stand mixer, beat together butter and sugar, until light and fluffy.  Add eggs one at a time, beating on low.  Add vanilla, vodka and 1/4 cup Kahlua.

Gradually add flour mixture in 3 additions, alternating with heavy cream, ending with the flour mixture.

Fill each cupcake liner about 1/2 full.  Bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean.

While cupcakes are still warm, poke holes with a toothpick and brush each cake with leftover 4 tbsp Kahlua.  Remove from pan and cool completely on a wire rack before frosting.

To make Kahlua Swiss Meringue Buttercream

Place egg whites and sugar in heat proof bowl (not metal).  Set bowl over pan of gently simmering water, and whisk until the sugar has dissolved and the egg whites are hot to the touch, about 3 minutes.  Test by rubbing the mixture between your fingers; it should feel completely smooth.

Transfer egg and sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8-10 minutes. 

Reduce speed to low.  Add the butter, one piece at a time, and beat until incorporated after each addition.  Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating, so be patient!!

Add Kahlua and beat just until combined.  Switch to the paddle attachment and beat on low to eliminate any air pockets, about 5 minutes.

**If you are using the buttercream within a few hours, cover the bowl with plastic wrap, and leave at room temperature in a cool environment.

***If not, then store in the refrigerator, up to 3 days.  Before using, bring the buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Recipe from I Heart Cuppycakes

Corn Fritters

Looking for a quick and easy side for supper?  Look no further.  This is my go-to recipe when I'm in a pinch.  The batter takes a quick minute to mix together, and you just drop it by the spoonful into a hot pan.  I prefer to serve my fritters with sour cream.  You can also serve these fritters with ketchup, butter, or just serve them on their own.  They re-heat really well too.  Pop them in the microwave or the toaster for a crispier fritter.

Corn Fritters

1 can of corn or approx 3 ears of corn, removed from cob

3 eggs

3 tbsp flour

3 tbsp cornmeal

2 green onions

1 cup cheddar cheese

salt and pepper

1/4 cup vegetable oil

Directions

Whisk corn and eggs together.

Add flour, cornmeal and mix until blended.  Stir in onions, cheese, salt and pepper.

Heat oil in large skillet over medium heat.  Drop the batter by the spoonful into the hot oil and flatten to form a pancake.

Cook until golden brown, flip and cook other side.

Serve with sour cream.

Recipe from Michael Smith

Frozen S'mores



Guess what? July is National Ice Cream Month!  And I've got one heck of a fabulous recipe for you.  Graham crackers, melty marshmallows and chocolate. Three good things, combined to make one great thing.  Sure s'more are delicious, but when it's 100 degrees outside, the last thing I want to do is go out back and start a fire to roast a marshmallow.  Instead, I want to enjoy a cold treat (or beverage).  So why not have s'more ice cream....then make it into a frozen s'more?!

The vanilla ice cream base has bits of chocolate covered graham crackers mixed in, and it's all topped with a nicely toasted marshmallow.  The giant mallow is toasted in the oven under the broiler, and it's perfectly gooey, even when cooled.  I'll probably be eating one a day until the ice cream is all gone.  Sad I know, but seriously, this frozen version of a summer classic is addicting.

Frozen S'mores

2 cups whipping cream

1 cup 2% milk

1/2 cup granulated sugar

3 tbsp cornstarch

3 tbsp water

2 tsp vanilla

1/2 cup milk chocolate chips

1/4 cup semi-sweet chocolate chips

1 cup graham crackers broken, broken into pieces (do not use crumbs)

Jumbo marshmallows

Graham Crackers

Directions

In a large saucepan, combine cream, milk, and sugar.  Heat over medium-high heat until steaming with bubbles forming around the edge of the pan.  Remove from heat.

Meanwhile, in a small bowl, whisk together cornstarch and water until smooth.  Whisk into hot cream mixture.  Return to medium-high heat.  Whisk until mixture boils; cook 1 minute longer, whisking constantly.  Transfer mixture to a bowl.  Place piece of plastic wrap directly on surface of the mixture.  This will prevent a skin from forming on the cream.  Chill for at least one hour. Place an additional bowl in the freezer to chill.

Line baking sheet with parchment paper.  Place both types of chocolate in microwave safe bowl.  Microwave the chocolate for 30 seconds at a time, mixing often, until chocolate is completely melted.  Stir in graham cracker pieces and mix to coat well.  Spread the pieces in a single layer on the baking sheet, separating individual pieces as much as possible.  Place in freezer.

Transfer cold custard to ice cream maker and freeze according to machine directions.  Transfer soft ice cream to chilled bowl.  Break chocolate coated graham cracker pieces apart; fold into soft ice cream.  Freeze for 3 hours or until firm.

To Assemble

Line baking sheet with tin foil, and lightly spray with cooking spray.  Place jumbo marshmallows on baking sheet.  Place marshmallows on foil under the broiler until they have browned on top.  Watch the marshmallows carefully, as they can burn fast or start on fire.  Let cool.

Scoop ice cream onto one graham wafer, and top with cooled jump marshmallow.  Top with additional graham cracker.  Enjoy!

Recipe adapted from Recipe's to Riches

Chicken Grenades

Give me an excuse to make an appetizer, and I will.  Potluck day at work, UFC fight night, girls night.  You name it and I will bring food.  I have a love for finger foods, and this recipe has made its way into my list of favorites.

I first saw this recipe on Food TVs show, "Recipe's to Riches".  You can actually buy these grenades pre-made from President's Choice.  But trust me, making them yourself is way better.  You have control over the spiciness, which is great, since some people (namely my mom) do not like a lot of heat.  Or any heat really.  She's a wus. 

How to assemble the grenades

 The original recipe has you putting a whole jalapeno ring on each piece of chicken.  I find it much easier to control the spice by chopping the pepper and mixing it with the apple jelly and spooning small (or large) amounts on each piece of chicken.  The apple jelly is a perfect balance with the jalapeno.  And it has cheese and bacon, so really, you can't go wrong.

Chicken Grenades

4 tsp paprika

1 tbsp onion powder

1 1/2 tsp salt

1 1/2 tsp freshly ground black pepper

1 1/2 tsp cayenne pepper

1 1/2 tsp chipotle pepper (I used Mrs. Dash Chipotle seasoning)

1 tsp garlic powder

1 boneless skinless chicken breast, cut into 20 equal sized cubes

10 slices of thick cut smoked bacon, cut in half

1/4 cup drained, pickled jalapeno slices

3 tbsp apple jelly plus 2 tbsp for basting

Havarti Cheese slices

Toothpicks

Directions

In a small bowl, combine paprika, onion powder, salt, peppers, chipotle, and garlic powder.  Set aside.

Preheat oven to 350 F.  Line a baking sheet with foil, and spray with cooking spray.

Cut chicken breast into 20 cubes.  I found that I had to use a little bit of a second breast, but not much.  Set aside.

Cut cheese slices to the same size as the chicken cubes. 

Chop the jalapeno slices into smaller pieces.  Mix the jalapeno pieces with the apple jelly and set aside.

Sprinkle the baking sheet with about half the seasoning.  Place the bacon on the baking sheet, side by side.  Top each bacon piece with a cube of chicken.  Top each piece of chicken with a small amount of the jalapeno and apple jelly mixture.  Top with one piece of cheese.

Fold both ends of the bacon  up to the center and secure with a toothpick at an angle.  This will ensure the grenades sit flat, and can be flipped.  Sprinkle more of the seasoning on the grenades.

Bake for 20 minutes, then flip each grenade.  Heat the remaining 2 tbsp of apple jelly for 30 seconds in the microwave.  Brush each grenade with apply jelly.  Return them to the oven for another 10 minutes, or transfer to barbecue preheated to medium heat, to allow the bacon to crisp.

Serve Warm.

Recipe adapted from Recipes to Riches

Strawberry Almond Cake

Strawberries.  I love 'em. And it just happens to be strawberry season, so I'm going to take advantage of as many fresh berries as I can. 

  It's not often you see strawberries baking into something.  They are usually served fresh in or on top of something, so when I saw this recipe, I knew I had to give it a try. 

You know when your fruit sits around a day or so too long, and they get kinda....soft and have some mushy spots?  Well those are the berries your going to want to use for this recipe.   Just coarsely mash them up with a potato masher, and all that fruit and juice will make for a deliciously moist cake.  And man oh man, do they ever smell great - almost like they are filled with strawberry jam!

Strawberry Almond Cake

Makes 12 individual cakes

2/3 cups roughly mashed and hulled strawberries

6 large egg whites at room temperature

1 1/2 cups icing sugar, sifted

1 1/4 cups ground almonds (almond flour)

1/4 tsp salt

1/2 cup all-purpose flour, sifted

1/2 unsalted butter, melted

1 tsp vanilla extract

1/4 tsp almond extract (optional)

Directions

Preheat oven to 350°F.  Grease a 12-cup muffin tin.

Whisk the egg whites in a large bowl by hand until frothy.  I literally whisked mine for 15 seconds.

In a seperate bowl, stir the icing sugar, ground almonds, flour and salt together.   Add this dry mixture into the egg whites in two seperate additions, mixing with the whisk until combined.

Add the melted butter and crushed strawberries and whisk until evenly blended.

Spoon this mixture into the prepared tin.  Fill each cup almost to the very top.  The cakes will not overflow while baking. 

Bake for 25 miknutes, until the tops of the cakes are lightly brown and a small done has formed.

Let the cakes cool in the tin for 10 minutes, then turn them out to cool completely.

Serve at room temperature with a light dusting of icing sugar and garnished with quartered strawberries on the side.

Recipe from Anna Olsen

Oriental Stir Fry

This recipe is kind of like a coming-of-age story for me.  I used to be the kind of girl that would buy the bottled Teriyaki stir fry sauce.  It was quick and easy, which was perfect for me when I was in University.  But I've grown up now (or so I like to think), so it's time for a grown up stir fry recipe.  Although, let it be known, that if Edo sold bottles of their Teriyaki sauce, I would buy it by the case load.

And then I found this recipe.  No more bottled sauce for this girl! This sauce is delicious and super easy to make.  I have it completely memorized, and I usually don't even need to measure it anymore. It's just the right amount of sauciness, where it adds tremendous flavour, but it's not drowning your veggies.

 The thing I love about stir fry, is that you can always change up the veggies you use.  This time around, I used whatever was in the fridge.  But I love to add water chestnuts and snow peas.  I usually serve brown rice along with stir fry, but shanghai noodles are always a welcomed change.  I usually have leftovers as well, as this recipe is enough for 2 people.  So I take it to work, and make a stir fry wrap for lunch.  I just heat the stir fry in the microwave, and wrap it in a whole wheat tortilla.

Oriental Chicken Stir Fry

Sauce

1/4 cup chicken broth

2 tbsp soy sauce

1 tbsp apricot jam

2 tsp ketchup

2 tsp cornstarch

3 cloves garlic

 

Combine broth, soy sauce, ketchup, jam, garlic and cornstarch in a small bowl and set aside.

 

1 tbsp Sesame oil

2 skinless, boneless chicken breasts

1 cup sliced green pepper

1 cup sliced red pepper

1/2 snow peas

1/2 water chestnuts

 1/2 chopped red onion

**Use whatever vegetables you wish such as carrots, celery, and broccoli**

 

Heat oil in a skillet or wok over medium heat.  Slice chicken into strips and add to skillet.  Cook until no longer pink inside and chicken is lightly browned.

 

Add peppers, peas, chestnuts and onions (or any other vegetable your using).  Cook for a few more minutes, then add sauce.  Cook and stir until sauce is bubbly and has thickened.

 

Serve over rice or noodles.

 

Recipe adapted from "Crazy Plates"