Sunday, August 31, 2014

What's for Eats? Sunday August 31st, 2014

Meal planning is a great way to save money on groceries and you won't be standing in front of the fridge at 4pm, wondering what to make!

Meal Plan

Happy Sunday!!! Well, it's finally here, Back to School time!! The kids go back on Tuesday and inside I am doing the happy dance. This past week, they've been bickering like an old married couple. It'll be nice to have a quiet house again, LOL. I have enjoyed our summer though. We've been so busy, it went quickly. We enjoyed camping at Grundy Lake Provincial Park, visiting my Mother in Law in the U.S (who spoiled us rotten by the way) and camping with my parents (even if it was COLD and rainy). With the kids getting older, we need to make the most of summer vacation, because there may be a time where they don't want to hang out with dear ole Mom and Dad anymore :(.

Journey Behind Niagara Falls with Gramma

gorgeous sunset over Lake Grundy, Ontario

Fishing at camp with Memere and Pepere

This week shouldn't be too busy, although it may take us the whole week to get back into the school groove. The only thing I'm dreading is packing lunches. I'm feeling uninspired in the school lunch department this year. OK well not really, but Queenie has become so picky, that I'm hoping I can keep her lunches fun during the school year. I'll also have to start making dinner earlier, because as Fall and Winter approach, the sun starts setting earlier. Not good for a food blogger that relies on natural light to take photos.

Here is what I have planned for this week

Thursday, August 28, 2014

Warm Beet Salad with Green Beans & Bacon

Tender beets are topped with warm green beans, bacon and a wonderful warm vinaigrette.

Tender beets are topped with warm green beans, bacon and a delightful warm vinaigrette.

This summer has been pretty hectic. On the days we have been home, I've been recipe testing and taking photographs, which have been stockpiled on an USB stick. I made this beet salad back at the beginning of July, before our camping trip. I had been watching a cooking show hosted by a French Canadian Chef Ricardo LarrivĂ©e, which was focusing on beets. Now, I've pretty much only eaten beets, pickled and it wasn't until a few years ago that I tried oven roast beets. The flavour of cooked beets themselves isn't something I'm too fond of, but add some sort of sweet and sour dressing and I'm all over it. So, when I saw Ricardo making this fantastic beet salad, that also contained green beans and bacon, I wanted to make it ASAP.

I found some gorgeous orange/yellow beets at the farmers market, along with purple beets and green beans. I took advantage of the kids being at my parents camp, to make this salad for myself. Knowing the kids and possibly Hubby wouldn't be too excited about a beet salad, I was happy to have this salad all to myself. It was a fantastic salad. So beautiful and full of wonderful flavour. The green beans were still tender crisp, while the dressing and salty bacon tamed down the earthiness of the beets. Since this was a warm salad, leftovers were perfect. A quick trip in the microwave and lunch was ready. This is a great way to use up these wonderful summer veggies.

Tender beets are topped with warm green beans, bacon and a delightful warm vinaigrette.

Warm Beet Salad with Green Beans & Bacon

1 bunch of yellow/orange beets (about 6 beets)
1 bunch purple beets (about 6)
1/2 lb fresh green beans
6 slices of bacon
2 Tbs fig balsamic vinegar (or regular)
2 Tbs olive oil
1 tsp brown sugar
salt and pepper

Bring two pots of water to a boil. Add in beets and boil until tender; about one hour. Once tender, drain beets and place in a bowl of cold ice water, for 5 minutes. Once beets are cool enough to handle, peel them, by gently pressing on the skins. Remove skin from all beets and cut each beet in half. Cut each half into 3 wedges and set aside.

While beets are cooking, fry the bacon in a large skillet, until crisp. Remove bacon from skillet and add green beans, sauteing until tender crisp; about 5 minutes.

In a small bowl whisk the olive oil, balsamic vinegar, brown sugar, salt and pepper. Pour into the skillet and toss to coat green beans.

Arrange sliced beets onto a platter and carefully top with the green beans. Pour dressing from the skillet over beets and beans, and top with crumbled bacon. Serve warm.

This recipe is being shared at these AWESOME linky parties

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What's Cookin' Wednesday                                            Time to Sparkle
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Thursday Favorite Things

Tuesday, August 26, 2014

Back to School with Ivanhoe Cheese and #GayLeaFoods

Creamy Ivanhoe Old Sharpe Cheddar and Smoked Monterey Jack cheeses are rolled into flour tortillas, to create these delicious cheese taquitos.

It's almost here! In just one week, both my kiddos will be heading back to school. This year is VERY bittersweet for me. Queenie, my baby, will be heading to grade 1. Which means she will be in school full time. Since our school was one of the last schools to switch to full day kindergarten, Queenie had been going to school on an every other day schedule. Which meant I still had my little girl with me, some days, while Mr. B was at school. I am excited for her to be going into grade 1, but on the other hand, I am wondering what I will do to fill my days, with both children in school. Of course I will continue to help at school, being the lunch and milk program coordinator, as well as helping (hopefully) in Queenie's class. The grade 4 teachers do not require volunteer help in their classrooms, so I am also hoping to help once a week in Queenie's old kindergarten class.

Back to school always brings a bit of anxiety for me. Especially when it comes to packing school lunches. By the end of the school year, my kiddos are BORED stiff with sandwiches. So, when the new school year rolls around (2 months later), I am left racking my brain for fun and exciting school lunch ideas.

When Gay Lea asked us to focus on Ivanhoe Cheese, this month, I was so excited. Hubby, Mr.B and I LOVE cheese and I had never tried Ivanhoe Cheese before. So, off to the store I went, where I perused the specialty cheese case and found the Ivanhoe Cheese. They had 3 selections to choose from- Old Sharpe Cheddar, Smoked Monterey Jack and 3 yr Extra Old Cheddar. I decided to go with the Old Sharpe Cheddar and Smoked Monterey Jack, with the idea of creating some cheese taquitos.

This recipe could not be more simple and delicious! When I opened the Old Sharpe Cheddar, I noticed that it has a soft, almost creamy consistency. I immediately sliced off a piece and reveled in the sharp creamy cheese. It was unlike any cheese I had ever tasted. The Smoked Monterey Jack has an intoxicating smoked aroma and taste, that pairs wonderfully with the slightly bitter cheese. I decided to combine both of these cheeses and wrap them up tightly in a flour tortilla, to create a taquito. It took less than 10 minutes and paired with some salsa, it was a fantastic lunch/snack. Mr B loved them so much, he requested I send some in his lunch, with mild salsa.

Cheese Taquitos
makes 3

1/4 C Ivanhoe Old Sharpe Cheddar Cheese, grated
1/4 C Ivanhoe Smoked Monterey Cheese, grated
3 small flour tortillas
olive oil, or cooking spray

Preheat oven to 400 degrees F.

Sprinkle each tortilla with equal amounts of Ivanhoe cheese and spread out over entire tortilla. Roll tortillas up tightly and place seam side down onto a baking sheet. Brush each tortilla with a bit of olive oil, or spray with cooking spray. Place in oven for 5-7 minutes, until tops begin to brown. Remove from pan, to a wire rack and cool 2 minutes. Slice in half on a diagonal and serve with salsa.

With this simple base recipe, the possibilities are endless. Spread of thin layer of refried beans to the tortilla before sprinkling with cheese. Add a bit of shredded chicken breast, or crumbled bacon. Add julienne sweet peppers, or a bit of chopped olives and black beans. There is no limit to the variations!


Ivanhoe Cheese is know for their high quality, aged cheddar and specialty cheeses. They are the oldest cheese company in Canada, established as a co-operative in 1870, then owned as a private company by the current owners since 1987, and is part of Gay Lea Foods. Based in Eastern Ontario, Ivanhoe Cheese Company has a reputation for quality and customer service. Their plant is located in Madoc, Ontario and is HACCP, Kosher and Halal certified. 

“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”

This recipe is being shared at these AWESOME linky parties

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Frugal Friday                                                               Show Stopper Saturday
Friday Favorites                                                           Inspired Weekends
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Say G'Day Saturday

Monday, August 25, 2014

Simple Supper Tuesday #76

Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party

Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page

Recipe with the MOST CLICKS

Cafe Rio Chicken- I Thee Cook

Recipes that CAUGHT MY EYE


 photo SimpleSupperTuesday

The Party Rules
  1. Please link up Crock Pot and/or EASY recipes only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
  4. Please use link to direct recipe, not to your home page, or a pinterest pin.
  5. Please visit others and leave comments if a recipe catches your eye
  6. Any post that DOES NOT contain a recipe or food tutorial, will be deleted