Breakfast Sandwiches With Maple Mustard Dill Sauce

This is a sponsored post. I was compensated financially by Egg Farmers of Canada. All opinions about eggs are my own.

Eggs are my go-to when it comes to breakfast. You can’t go wrong with poached, scrambled, or my personal favourite - gently fried in a little olive oil so we get those glorious crispy edges. Healthy, delicious, versatile, I love waking up to some yellow! So, when I was asked by Egg Farmers of Canada to attend a unique pop-up egg farmer’s market in downtown Saskatoon on May 31st, I immediately said yes. I think eggs are absolutely glorious. Always free of added steroids and hormones, and with six grams of the highest-quality protein and fourteen important vitamins and nutrients like iron, folate and vitamins A, D, and B12, eggs are a natural, delicious way to start my day. A dozen eggs are always in my shopping cart (I love that you can find them everywhere from big box stores to tiny convenience stores), and I go through them like crazy around here. Blended into Dutch baby or crepe batter, whisked into pancake mix, or cooked sunny side up for a tasty breakfast sandwich, I always know my day is going to be great when it starts off with eggs.

Skillet Mushroom Lasagna with Greens and Mozzarella

This is a sponsored post. I was compensated financially by Mushrooms Canada to develop this recipe. All opinions about mushrooms are my own. 

Hey all!  I'm hanging out with the fine folks at Mushrooms Canada again. I love it when they ask me to be a guest over on their blog, as mushrooms are pretty much a staple in my kitchen and I look forward to developing delicious recipes featuring this beloved fungi! 

Everyone loves a good lasagna, and this one cooks up in a cast iron skillet in no time. While the noodles are par-cooking, simply make a basic cream sauce, and stir in a little Dijon, cayenne and nutmeg. Mushrooms love those flavours! Sliced cremini mushrooms are cooked in a bit of butter with another good friend – garlic. Stir in your favourite baby greens and cook just until they are wilted. Wipe out the skillet and lightly grease it with some canola oil. Layer in the sauce, noodles, mushroom mixture and top with more cheese. It cooks quickly in a hot oven and has a short stint under the broiler to get that ooey gooey cheesy crust. Served with a side salad, it’s fancy enough for company, and simple enough for a weeknight family meal. Find the recipe over on the Mushrooms Canada Blog. 

Get Ready: Penne with Tomatoes, Basil and Bacon

This is a sponsored post. I was compensated financially by Barilla Pasta to write this blog post, and they sent me product to try. All opinions are my own.

Long before the kind folks at Barilla Pasta wanted to work with me, their pasta was what I reached for when I was in the grocery store. This partnership is a natural fit for me and I’m so pleased to be working with them and creating all kinds of fun recipes with their pasta. First out of the gate is Ready Pasta, and it’s just in time for a busy summer season when you want to be outdoors pretty much all the time, right? The cool thing about this pouch of pasta is that it’s already cooked, making it an ultra-convenient pasta option to anyone who needs a quick meal solution or snack. You can microwave it for one minute, then stir in  your favourite ingredients. And, don’t fret if you don’t have a microwave. I don’t either, and the pasta is fabulous just warmed up in a skillet with a little olive oil. Heating up the pasta allows you to enjoy the al dente texture without sacrificing taste. And no, there are no wonky ingredients in the Ready Pasta. It’s crafted with high quality semolina (wheat), durum wheat flour, extra virgin olive oil and sea salt. There are no preservatives. You could eat it straight out of the bag, but heating it up for just a minute or two allows for that perfect al dente texture and delicious flavor you’ve come to expect from Barilla.

Ushering in Spring: Swedish Pancakes with Lemon

"The best things in life are nearest:  Breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of right just before you." Robert Louis Stevenson

So here we are in the midst of April, and I hope wherever you are the snow has melted and spring is in the air. We are getting another dump of the white, fluffy stuff today, but in a day or two it will all be forgotten as the temperatures rise and melt away the last dregs of winter. It has been a long, suffering one, has it not? I can't wait to trade in my lace up winter boots for footwear that requires less effort to put on. I know. So lazy of me! I've been wearing the same boots for 6 friggin months. Time to switch it up, right?

Honey Chipotle Roasted Fish Tacos with Peach Salsa

This is a sponsored post. I was compensated financially to write about California Cling 

Peaches. All opinions, thoughts, feelings about canned peaches are my very own.

My Instagram feed is currently flooded with folks frolicking on tropical beaches, 

and I have to admit I’m a little jealous. Clad in slippers and wool, I stare out onto a 

snow-covered front yard, and the only things frolicking are the brave birds, happily 

eating up the food I put out for them. How I wish I could trade in my boots for sandals, 

my shower for a swim-up bar, and the snow for some sand. And, everyone seems to 

be eating tacos on their tropical vacations, which makes me crave the sun and the 

beach even more. Seeing as I can’t transport myself to a place where the cold doesn’t 

hurt my face, I made my own fish tacos with a delicious peach salsa and pretend 

there isn’t another month of winter left.

California Dreaming: Roasted Peach and Ricotta Focaccia

This is a sponsored post. I was compensated financially to write about California Cling Peaches. 
All opinions, thoughts, feelings about canned peaches are my very own.

With summer months and months away, this is the time of year when I start to daydream about 
wearing flip flops, eating burgers outside in the shade and hearing thunder rumble off into the 
distance. Alas, my reality is feet in slippers, stew for supper and freezing rain being the crazy 
menace that it is. Oh, a girl can dream. When it comes to eating fruit, California Cling Peaches 
bring me a little taste of summer in the dead of winter. Easy to find on the store shelves, 
and affordable as all heck, canned peaches have no preservatives and according to a study 
by the Linus Pauling Institute at Oregon State University, canned peaches are higher in 
antioxidants and Vitamin A and are nearly four times higher in Vitamin C and 10 times higher 
in folate than fresh peaches. Healthy and tasty, I love opening a can of these beauties.

A New Year & a New Kitchen Toy: Roasted Beet Hummus

Disclosure:  Cuisinart sent me this lovely food processor free of charge.  All opinions about it are my own.  

Happy New Year, dear friends.  I hope you all survived the holidays relatively unscathed.  I'm super glad they are over, and now we can carry on with everyday life.  Keep in mind that my everyday life still involves cookies and cakes, but also plenty of vegetables and pulses.  It's all about the balance, you know.