Tag Archives: cheese

Taco Salad



I tried this great taco salad recipe from Eat, Shrink and Be MerryIt’s called Na-Cho Ordinary Taco Salad. I don’t do a lot of meat recipes on this blog but I really enjoyed the meal. Instead of nacho chips, crisp romaine lettuce is used instead. There’s beef (I used pork), corn and black beans and some cheese. Below is the recipe I’ve adapted from the original.

Cooking the meat and the onions only takes about 10 minutes. I recommend having the salad ingredients diced and ready to go before you cook the meat.

The Meat Portion:

  • 250-500 mL cups of ground pork
  • 1 cup chopped onions
  • half can jalapeno peppers (100 mL or to your taste)
  • 3 garlic cloves, diced
  • 1 tablespoon chilli powder
  • 1/3 cup barbecue sauce
  • salt and pepper to taste

The Salad:

  • I head of romaine lettuce, ripped into pieces and washed
  • 1 cup canned corn, drained
  • 2 cups canned black beans, drained
  • diced peppers
  • 1 cup chopped tomatoes
  • 1/4 cup shredded old cheddar cheese
  • sliced avocado (optional but highly recommended)
  • Salsa for the topping


  1. Brown the pork over medium-high heat.
  2. In a separate pan, heat the onions until soft, 3-4 minutes. Add the garlic, chilli powder and jalapeno.
  3. Once the pork is cooked, add it to the vegetables. Add barbecue sauce and salt and pepper.
  4. Assemble the salad: lettuce first, then the pork and cheese. Add the vegetables and top with salsa.
  5. Enjoy!

Chicken and cheese … salad



Tonight’s meal involves shredded chicken and breaded, heated goat cheese on a bed of spinach with a lemon, Dijon and tarragon dressing. I added two pears – cut in chunks – which was the perfect addition.


I chose this meal to honour the memory of our late kitten, Nola. She passed away last weekend due to a congenital liver disorder. Nola loved to follow us around the house, and the  kitchen was no exception. She would hop up on the closest bar stool and watch me chop, sauté and assemble a meal. She was a picky eater but we discovered a  wet food flavored chicken and cheese that she loved. Even in her last few days, when she was at her weakest, she would manage to eat a few bites when we cracked the can open.

Here’s what you’ll need:

  • A bundle of spinach
  • Three cups shredded cooked chicken (I purchased a rotisserie chicken and skinned and tore it apart – I used about 2/3 of the bird)
  • 1/2 cup bread crumbs or panko
  • 1 egg
  • 1 block of goat cheese (about 150 gram packet) *Keep in the fridge until it’s ready to cut to help keep its form*
  • Zest and juice of one lemon
  • 5 tablespoons olive oil
  • 2 teaspoons tarragon
  • 1 teaspoon Dijon mustard
  • 2 pears, cut into chunks

Let’s get started:


  1. Cut the stems off of the spinach, wash and place in a bowl
  2. IMG_3683Add Shredded chicken on top
  3. Cut the pears, place in bowl as well
  4. IMG_3685In a separate bow, add the olive oil, tarragon, lemon juice and zest and Dijon mustard. Mix. Pour on top of salad.
  5. IMG_3687Now for the cheese: Mix the bread crumbs and egg together.
  6. IMG_3690Cut the goat cheese into eight, think chunks
  7. IMG_3691Heat some canola oil in a pan over medium heat
  8. IMG_3693Pat the bread crumbs to the cheese chunks. Place on pan for about a minute, flip (you don’t want them to melt, just let the bread crisp, so watch them carefully).
  9. Place breaded cheese on top of the salad. Enjoy.

This one’s for you, Nola!

A storm-stay kind of day



It is a “what can I make with what’s in my fridge” sort of day as this heavy winter snowstorm is keeping me indoors.

I was able to tweak a recipe from The Newlywed’s Vegetarian Cookbook and make this green take on Eggs in a Basket. Below, is enough for two servings (one egg per ramkein) so adjust according to your needs

What you’ll need

  • bunch of spinach (or kale)
  • 2 eggs
  • 2 spoonfuls of sour cream
  • handful grated cheese (your choice; I chose old cheddar
  • bit of salt
  • bit of nutmeg
  • Ramekins (those dishes that look like min frying pans and have lids. (Think  onion soup). I found mine a couple of years ago at a thrift store for about $.10 each).

To make: Preheat to 350


1. Steam the kale. I like to do it with my double boil and get a bit of water boiling in the bottom of the pot and then add my steamer on top. If you don’t have one, heat kale  in a frying pan with a touch of water until the greens turn a brighter shade.

IMG_2918(If using the steamer, reserve the water for a later step. If not, boil some water separately in a kettle (about 3 cups)).

IMG_29202.Place the greens in the bottom of the ramekins (If you are using kale, rip it into tiny pieces; it’s hard to eat the meal when you’re trying to balance an entire leaf on your fork with egg). Feel free to shake some of the seasoning onto it.

IMG_29193.Make a little bed in the centre of the greens and crack the egg into it. Add  more nutmeg and salt. Top with sour cream and cheese

IMG_29224.Place the dishes into a pan and add boiling water (from the steamed veggies) until water reaches half-way up the sides of the ramekins. Cook in the oven for 16 minutes


Getting a little cheesy


Warm, fresh bread always hits the spot. I’m a big fan of brown bread (not necessarily the healthy whole-wheat kind but the type that includes molasses) and usually stick to that recipe alone. But, since receiving a Kitchen Aid mixer this Christmas (yes!!), I’ve been exploring other recipes including this Vegetable Cheese Bread.


Here’s what you need:

  • 2 packages active dry yeast (22 mL or 1.5 tablespoons)
  • 1 cup of warm water
  • 2 cups whole wheat flour
  • 3 to 3.5 cups of all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 tablespoons softened butter
  • 1 cup warmed milk
  • 1/4 cup chopped sun-dried tomatoes
  • 2 teaspoons instant minced onion
  • 2 teaspoons dried parsley leaves
  • 1/2 cup sharp shredded cheddar cheese

If you have a Kitchen Aid  mixer, this is going to be  a whole lot easier because you no longer have to knead, something I hate so so much. My Dad used to punch the crap out of his dough — I could hear it from my bedroom. I don’t have quite the same enthusiasm unfortunately so the mixer has really helped my bread.

To start

1. Warm the milk in a saucepan over low to medium heat. In a small bowl add yeast to water and stir before setting aside.

2. In a bowl, mix whole wheat flour, two cups of the all-purpose, sugar and salt. If using a mixer, use the spiral dough hook and turn to speed two, mixing for about 30 seconds.

3. Gradually add yeast mixture, milk and butter. To soften butter, I just added it to the milk for 10 seconds or so. (In mixer, do this for 1.5 minutes. By hand, mix until everything is just mixed).

4. Add tomatoes, onion, parsley and cheese. (In mixer, it will take about 30 seconds to combine).

5. Continue on speed two and add the remaining flour and mix for about two minutes. Knead on the same speed for another two. (If kneading by hand, you’ll have to work the dough for 8-10 minutes).

6. Place in oiled bowl. Cover, in warm place, until doubled in bulk (usually one hour).

7. Separate dough and form loaves. Place into two oiled 8.5×4.5×2.5 inch pans. Cover and let rise for about an hour, until doubled in bulk again.

8. Place in preheated 375 oven for 40 minutes. Remove immediately from pan and place on wire rack —> enjoy!

Fun facts per slice:

Calories – 99, Protein – 3g, Carbohydrates – 18g, Fat – 2g, Cholesterol – 2mg, Sodium -160 mg.