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Archive for September, 2008

Bats and Cobwebs

With Halloween looming just around the corner we are well into the swing of things and getting quite excited!! Here is our first Halloween recipe submission…

Bats and Cobwebs

1/2lb – bowtie pasta (the bats)
1 jar – your favourite tomatoe sauce (or homemade)
2 – precooked chicken sausages, sliced
2 cups – shredded mozzarella cheese (the cobwebs)
1/4 cup – parmesan cheese

Cook pasta. Drain, set aside. Preheat oven to 400.

Pour tomatoe sauce into a big pot and warm up adding in whatever other flavour you might like (mushrooms, herbs, etc.). Let simmer approx. 5-8 minutes. Add sliced sausage and continue to simmer another 5 mintues. Add cooked pasta and half the mozzarella. Mix well to combine. Pour into a baking dish and top with remaining mozza and parmesan.

Bake until bubbly and top is lightly browned…approx. 10-15 minutes. Serve with an all green salad (swamp salad) and voila! The bowtie pasta is the bats and the stringy mozza cheese – the cobwebs! FUN!

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Who doesn’t like a good chicken leg?!!¬† I know my family loves them. This is a tasty chicken drumstick recipe that is a nice change from breasts (lol). You can also use this marinade on any part of the chicken and it will taste equally yummy.

Devilled Drums

1/3 cup – dijon mustard
2-3 tbsp – olive oil
1 tbsp – worcestershire sauce
1 1/2 tsp – hot sauce (your favourite)
1-2 tsp – paprika (we use smoked)
3-4 cloves Рgarlic, minced (or more if you like)
1/2 tsp pepper
8 – chicken drumsticks

Marinade: Pour all ingredients except chicken into a large ziplock bag. Munch it up really good to mix/combine ingredients.

Add chicken to bag and munch it up some more to ensure chicken is well coated with marinade. Seal bag and let marinate in fridge as long as you can (all day if possible). When ready to grill, remove chicken from marinade, discarding marinade. Grill chicken over low heat for 30ish minutes or until chicken is cooked through. It’s a keeper!

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It’s definitely been longer than a week…but it’s been a busy summer. Cold weather started upon us the end of August and with it came the desire for warm, hearty dishes. This past week we’ve done two crockpot dishes with more on the horizon!

Here is very tasty rib recipe that will make you love your crockpot – even little Aiden loved these melt in your mouth ribs!

Barbecued Spareribs – Crockpot!

4-5lbs spareribs – cut into 2 rib pieces
1 cup – ketchup
2-3 drops – hot pepper sauce
1/4 cup – vinegar
1/4 cup – packed brown sugar
1/2 tsp – salt
1 small – onion, finally chopped

Splash of your favourite rib/chicken BBQ sauce.

Preheat oven to 400F. Place spareribs on a rack in a shallow baking pan. Brown in oven 10-15 minutes per side. Drain fat. Place ribs in a slow cooker. In a small bowl, combine ketchup, hot pepper sauce, vinegar, brown sugar, salt and onion. Pour mixture over ribs turning ribs until evenly coated. Cover and cook on LOW about 6 hours or until ribs are tender. About an hour before they are done pour in a splash of BBQ sauce. Delish!

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