Highlights of 2013

2013 has seem to come and go so fast.  In a blink of eye it is over.  When I look back to what I have accomplished and what I have done it seems very small and that I haven't accomplished my goals from last year.  I do know that I have you my readers to thank for the continued support that you have given me this past year.  I enjoy reading all your comments, I love that you are pinning my recipes and crafts.  These things are what brings me pleasure, that you do enjoy my blog and what I have to offer to you.  My goal over the next year is to hopefully to continue to grow, to bring you  great recipes, great reviews and increase my crafts.

Roasted Salmon with Grapefruit and Avocado Salsa

Today I decided to do some major housecleaning in my kitchen.  I haven't done that in a while.  One of things that I have been meaning to do is move my cookbooks.  I have them over the stove and they are getting mighty greasy.  So, I took them down, washed all the covers (good thing they are all hardback cookbooks) and moved them so that hopefully they won't get as greasy and dirty.

Of course when I take my cookbooks down, I have to read a few of them.  I found my cookbook called Weeknight Fresh + Fast by Kristine Kidd.  I had bought this one a while ago at a book sale at work and really hadn't read it yet.  Long story short I found this recipe for Roasted Salmon with Grapefruit and Avocado Salsa that sounded interesting.  I planned on making salmon for dinner and I had a grapefruit and avocado in the fridge.  Perfect....

Well this meal was fantastic.  I loved the flavors of the salsa ~ tangy and sour of the grapefruit, sweet of the avocado with a hint of hotness from the peppers.  It worked well with the salmon.  I did have to change the recipe slightly but I think the way I did it worked. I will write the ingredients that she had and then what I used.

Roasted Salmon with Grapefruit and Avocado Salsa

Ingredients:

3/4 lb salmon 1 1/2 inch thick (I used about 1 1/4 lb)

olive oil

course kosher salt and fresh ground pepper

Ancho chile powder (I didn't have this so didn't use) 

fresh lemon juice from a Meyer lemon about 1/2 lemon used (I add this ingredient)

1 large grapefruit

1 small, firm but ripe avocado - pitted peeled and cubed

1/2 large jalapeno chile ~ seeded and minced (I used about 1 tsp of a hot pepper)

3 tablespoon red onion diced (I used 1/4 cup)

2 tbsp fresh cilantro minced (I used 1 tsp ground)

1 tbsp fresh lime juice (I used fresh lemon juice)

Directions:

Preheat oven to 375 degrees

Place parchment paper on small cookie sheet.  Place salmon on parchment paper, skin down.

Brush flesh of salmon with olive oil.

Add salt and pepper to taste.  If you have ancho chile powder add it here.

Squeeze juice of 1/2 Meyer Lemon over salmon.  I just used my hand and then cut the lemon in slices and place over salmon.

Bake at 375 degrees for about 18 minutes until almost opaque in the center.  (Once it is easy to flake it is done).

While salmon is cooking, peel and remove white part of grapefruit.  Over small bowl, using a sharp knife cut between the membrane to remove grapefruit.  Squeeze membrane to get all the juice.  Cut grapefruit in small pieces.  

Add avocado, hot pepper, cilantro and lemon juice.  Mix gently.

To serve add salsa on  salmon and enjoy.    

Foodie Friends Friday ~ Best of 2013 Linky Party

This year is coming to an end and we would love to see what recipes are your best, either what you think is the best or what your viewers think are the best.  I am excited to see what is your best recipes.  The recipe that has had the most views in 2013 for me is my Apple Caramel Oatmeal Cookies.  This is one of our favorite cookies too.

Apple and Cranberry Pork Tenderloin

Happy Boxing Day

Boxing Day is celebrated on December 26th in Canada, United Kingdom, Australia, New Zealand, South Africa, Malta, Hong Kong to name a few of the countries.  It was the day after Christmas when the servants and tradesman would get their gift, known as Christmas Boxes from their bosses or employees.  It is a bank day in Canada and an observed holiday.  It is also considered a great shopping day, like Black Friday where stores put sales~ a great day to get some wonderful Christmas sales.  It is also a day to return the gifts that you don't like or want ~ hence the name Boxing Day... possibly not really the reason for the day but it is something that I like to people when they ask me what Boxing Day is about.

So, if you are from a country that observes Boxing Day, I hope that you have a wonderful day of shopping, returning gifts, packing up your Christmas decorations, eating leftover Turkey or possibly making something new like this recipe ~ Apple and Cranberry Pork Tenderloin.

This recipe came about when I wanted to make some tenderloin, and had extra cranberries to use up.  I did a search for cranberry pork tenderloin and found this recipe called Roasted Pork Tenderloin with Apples and Cranberries.  As I was reading the recipe, I remember that I had my gingerbread spice from the recipe that I made for a Crazy Ingredient Challenge ~ Seared Gingerbread Tenderloin and this recipe happened.  I have to apologize for pictures as they aren't very good... but we were hungry and this recipe was fantastic and we ate every morsel up.  It was a recipe that we both agreed we would eat again if I made it.  A sweet and tangy dish where the meat is tender and juicy.

Apple and Cranberry Pork Tenderloin

adapted from Roasted Pork Tenderloin with Apples and Cranberries

Ingredients:

1.5 lb pork tenderloin

1 apple sliced thinly (I used a gala apple as that is all I had)

1/2 -3/4 cup fresh cranberries

1 tsp gingerbread spice

1 tbsp sugar (Zulka Morena Pure Cane Sugar)

1/2 tsp salt

1/3 cup apple cider vinegar

Directions:

Preheat oven to 425 degrees.

In small roasting pan, spray with non-stick spray.

Arrange tenderloin in pan.

Slice apples and arrange around tenderloin, sprinkle cranberries over apples.

Pour apple cider vinegar over tenderloin and fruit.

Sprinkle salt, sugar and gingerbread spice over tenderloin.

Cook for 30 -40 minutes, basting about half way until thermometer reaches 155-165 degree F (per your preference).

Let sit for 5- 10 minutes before cutting and serving.

Enjoy

Linked up to:  You're Gonna Love it Tuesday

Related articles

• { Daily Dish } Christmas Cranberry Smoothie

Merry Christmas and Finnish Prune Tart

We woke up to a wonderful beautiful day this morning.. The sun was shining brightly and the snow was glistening...

A perfect Christmas Eve Day!

picture taken this morning.

This Christmas season I didn't do as much baking or even candy making.  Last night I did make some tarts, so that we would have a little Canadian and Finn in our Christmas.  I made some Butter Tarts and also some Finnish Prune Tarts called Joulutorttu.  Some of the tarts I put Apricot Jam in them, along with prunes.

Finnish Prune Tarts  

Ingredients:

7 oz Prunes

water to cover prunes

1/8 cup sugar

1 pkg Puff Pastry sheet

1 egg white beaten

Directions:

In small saucepan, place prunes, sugar and enough water to cover prunes.  Cook on medium-low until prunes are soft and water dissipated .  At this point you can blend the prunes or mash them  with a fork. Set aside.

Roll out Puff Pastry and cut each sheet into 9 squares.  Cut slits into each corner of each square.

Add a teaspoon of prune filling in the center of the square and fold one end of pastry to center so that it looks like a pinwheel.

Brush top with beaten egg white.

Bake at 350 degrees for 10-12 minutes until pastry is slightly brown.  

Let cool.

Make glaze with 1/4 cup of powdered sugar, 1/2 tsp of vanilla and enough milk to make glaze runny.  Pour glaze over top of tarts.

Cook's note:

You can also use apricot jam instead of prune filling.  I usually make some of each.

Tray of tarts to give to the neighbors

Wishing All a Merry Christmas!

Thank you for all of your support.  

Linked to these great parties:
Craft Frenzy Friday, Twirl & Take A Bow

Pretzel Salad

Pretzel Salad has been a tradition at my house for years.  It wouldn't be a holiday meal without it.  If there is turkey there is this salad.   Over the years I have changed it slightly, using different flavours of strawberry jello like strawberry banana and I have also used raspberry jello with raspberries.

Dollar Tree Christmas Wreath

One of my favorite bloggers and friends Cynthia of Feeding Big made this wonderful Christmas wreath from using material that she bought at the Dollar Tree.  I have been obsessed with the Dollar Tree and spend a lot of time going through the aisle.  I buy dishes, crafts, some food items and my cleaning items from there.  So when I saw her wreath I knew that I had to make one too.

By the time I got to the store a lot of the Christmas decorations where gone but I did find some.  I also cheated just a little bit as I bought some of the ornaments from Walmart as they had a package with a green ornament that I wanted.  I liked them as it brought a little bit of different colour then the gold and red.  For my base I used an evergreen wreath that I twisted the evergreens to make them tight around the wire.  This I bought from the Dollar Tree too.

Dollar Tree Christmas Wreath 

I thought that I took a picture of the materials that I used but I either deleted them or put them in a file that I can't find.

Materials:
16 evergreen wreath
Assorted sizes and colour ornaments
1 sprig holly berries
ribbon to make bow - approx 1 foot in length
hot glue gun

Directions:
I twisted the evergreens around the wire wreath so that it was solid.  Don't worry if some are showing as you can see some of the every green in my wreath.
Glue large ornaments to wreath with glue gun covering 3/4 of wreath.  (I realized that I hadn't bought enough balls and decided to leave room for a bow.)
Continue to glue ornaments in random arrangement over the wreath.  Try not to leave to many holes.
Pull holly berries off sprig and glue to bottom of the wreath.  I tried to glue them all about the same distance apart.
Tie a 4 loop bow and glue to wreath where there are no ornaments.

This wreath cost me about $10.00 to make.  You can still make one before Christmas either for yourself or give as a gift.


 
Shared at these awesome parties:  Lou Lou Girls Fabulous Party, Dat be Nice

Gingerbread Eggnog Waffle with Pear Sauce

I make waffles often and lately I have been trying to spice them up a bit so that they aren't just plain waffles. I had a couple of pears in the fridge that were just on the verge of being way to soft and thought that they would taste yummy with waffles.

As I was starting to get the waffles ready, I spotted the Torani Gingerbread Syrup on the counter top and thought that would be perfect with the pear sauce that I planned to make.  I already was going to add eggnog to the waffle batter and gingerbread syrup would go great with the eggnog.  The results... YUM. This is perfect recipe to make for the holidays.

Gingerbread Eggnog Waffle with Pear Sauce

Ingredients:
For waffles:
2 eggs separated
1 1/4 cup flour (I use 3/4 cup white flour and 1/2 cup white whole wheat flour)
2/3 tsp salt
2 tsp baking powder
1 tbsp sugar
1/2 cup egg nog
1/2 cup milk
3 tbsp oil
2 tsp Gingerbread Syrup (I use Torani)
For pear sauce:
2 pears diced
1 tbsp sugar (to taste)
1/4 tsp nutmeg
1 tsp tapioca
For Gingerbread Glaze:
5 tbsp powder sugar
1 tbsp gingerbread syrup
1 tbsp egg nog
enough milk to make glaze thin enough to pour

Directions:
Pear Sauce:
In saucepan add diced pears, sugar and nutmeg.  Over medium-high heat cook until pears are soft.  Stirring often.  Add tapioca to thicken.  Bringing to boil and cook until sauce is thickened about 3 -5 minutes.  Set aside.
Gingerbread Glaze:
Mix powdered sugar, gingerbread syrup, nutmeg and eggnog in small bowl.  Add milk to make a glaze, you want it thin enough to pour.
Waffles:
Separate eggs in two bowls.  I use my mixing bowl for the whites and another moderate size bowl for the yolks
Beat egg whites on high until light and fluffy. Set aside.

Add flour, salt, baking powder, milk, eggnog, gingerbread syrup and oil to bowl with egg yolks.  Mix until everything is combine.
Fold in egg whites.
Heat waffle iron (I use a flip Belgium waffle maker).  Add waffle dough per instructions of waffle maker and bake until desired brownness.
Assemble by placing waffle on plate, drizzle with Gingerbread Glaze and add Pear Sauce.  You could also serve with a dollop of whipped cream and drizzle more glaze over the whipped cream.
Enjoy

Also check out Whole Wheat Avocado Waffle with Caramel Drizzle.

Linked up to these great parties:
Craft Frenzy Friday

Related articles

• Gingerbread Man Waffles
• Red Velvet Vegan Waffles with Cream Cheese Sauce

Crazy Ingredient Challenge ~ Holiday Mix

So, I wrote out my post for this challenge, got right to the bottom and the whole post disappeared.  Not to be found.  And it was a good post and I am not writing out everything again... So here I go with the post a second time tonight.

Foodie Friends Friday ~ Anything Goes Linky Party #foodiefriendsfriday

Are you ready for Christmas?  Less then one week to go.... I hope this party will give you all some inspirations for your Holiday Cooking and Gift giving as this week on Foodie Friends Friday ~

Anything Goes Christmas Party

I can't wait to see what you bring... I work over Christmas but then the weekend my brother and his family may be coming so we can have our Christmas then...

Last Week's Highlights

Host Favorites

Head over to the Daily Dish to see
all the Host Favorites from Last Week's Party

My Favorite

I love these Reindeer Cookies from +Mandatory Mooch, so cute.  I think I will make them for my nieces and nephew when they come here next week.  I have all the ingredients, I just need time to make them. 

picture credit:  Mandatory Mooch

Recipes that got the Most Clicks

 

 

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

Repurposed Christmas Tree Ornaments

Have you ever kept something when it was empty thinking that this would be perfect to make something out of.  I have done that with Bath & Body Wallflower fragrance bulbs.  They look like little tree lights and I when I was using them all the time (we don't have a Bath & Body here anymore) I saved everyone of them. A while back I found my stash and threw a lot of them away as I never used them, keeping only 6.  This week as I was thinking of  what to make as ornaments ~ I had an uh huh moment.  

This moment came when I was going through some of my craft supplies and came across some rub-on that I had from Plaid and Christmas Washi Tape.  And that is how this project came together.

Materials:
Used Bath and Body Wallflower fragrance bulbs (other bulbs might work too)
Rub-on  transfer (I used Plaid rub on transfers)
Washi Tape
Pliers
Heavy Thread to make holder and hot glue ( I had some leftover from balls that I used in a wreath)

Directions:
Unscrew the lid from the fragrance bulbs.  Using pliers pull out wick and plastic piece that holds the wick in place.  Screw back the lid on.
Making sure the outside of bulb is clean and dry,  place rub-on transfer onto the surface of bulb and using stick provide rub the transfer on.  If needed, you may have to rub some of the transfer and then pull it off to be able to rub the rest around the round surfaces.  I also made sure my rub on was on the opposite side of the raised words of the fragrance bulbs.
Using washi tape, tape the edges of the lid.  (I just did the outside of the edges).
Make loop with thread and tie a knot at the end.  Glue the knotted end to the top of the lid of the bulb using hot glue and let dry.

Finished Ornaments

 The only problem I had was with the Merry Christmas rub-on as it didn't want to transfer properly.  Still looks ok and I might use a fine tip marker to fill in any of the letters that didn't all transfer.  I really wish that I would have saved all the fragrance bulbs that I had as I love these ornaments.

 
LINKED TO:  Nap-Time Creation

Spiced Crock Pot Turkey Breast

Have you used your crock pot to make turkey?  When my hubby first came to America I made a whole turkey in the oven.. thinking that I would give him a taste of American cooking.  Well, he didn't like it, he thought it was dry and had no flavour.  He didn't want to have turkey again.  It was a few years later that we decided to try and make it in the crock pot and put in some spices and VOILA it was terrific.  Full of flavour and moist.  So since that day I have made my turkey in the crock pot.

I know, you are going to say .... everyone does that.  This is not new.  But what is new is what spices that I use and how I infuse the spices throughout the turkey breast, so that not only the outside has the flavour, every bite has it.

Here is how I do it.

    
Ingredients:
3 lb turkey breast
1 garlic clove
1 inch fresh ginger
1 tbsp anise
1 tsp grains of paradise (you could use black pepper
1-2 tbsp onion
Salt water

Directions:
Place turkey breast in water to cover and approx 1 tbsp salt.  Let sit while you mix your spices.
I use my mortar and pestle and grind together garlic, ginger, anise, grains of paradise and onion.  Add a small amount of water to this so it makes a paste.
Take turkey breast out of salt water, remove skin,  cut a few slits throughout the turkey.
Rub spices all over the turkey and into the slits that you cut.  Cover the breast with the skin and rub some spices over the skin.
Place turkey in crock pot.
Cook on low for 5-6 hours.   Remove from crock pot and let sit for at least 10 minutes before slicing.

Cooks notes:
My crock pot is a 6 qt which is probably too big.  You could use a smaller one if you have it.  I do not add any liquid to my turkey as it has enough already.  Most of the time the liquid is covering the turkey breast when it is done.
If you don't have a mortar and pestle, a small food processor would work to grind the spices.  I have not tried this recipe with ground spices as I use fresh garlic, ginger and onion and whole anise and grains of paradise.

Linenspa Lucid Mattress Giveaway (up to a $1999.99 value)

I am so excited to bring this giveaway to you guys!  Everyone could use a new mattress and wouldn't this be a perfect Christmas Gift for yourself or someone special in your life.
This one looks SUPER comfy. This particular mattress that one of you lucky people could win is a Natural Latex and Memory Foam Plush Mattress by Lucid. When you read the description of this mattress, nothing will be able to stop you from wanting to curl up on it and float away on dreams ;)

"This mattress comes with three layers that work
together to bring you optimal comfort in your sleep. First up is the
thin quilted bamboo charcoal memory foam layer. The bamboo charcoal is
especially good for sensitive skin, has better
thermal regulation, and is antimicrobial.

Directly beneath that is a layer featuring our
softer and lighter plush memory foam. The memory foam helps to isolate
motion transfer between sleeping partners. Beneath that is an additional
comfort layer of natural latex.  The latex pairs
well with memory foam because its instantaneous give will better
support your body and stop you from bottoming out. We ventilated the
latex comfort layer to allow air flow which will keep you cool and
comfortable while you sleep.

The combination of latex and memory foam provides
optimal orthopedic support and pressure relief to help alleviate neck,
back and shoulder pain.”

Now doesn't that sound amazing!?!? And, if you're the winner, you get to choose if you want a King Size or something smaller. (King Size retails at $1999.99). So get to it and enter below!!



Also, Linenspa is offering my readers (you) 30% off everything store-wide. Linenspa sells mattresses, sheets, mattress toppers, pillows and more. Their stuff is really great quality and is being offered to you for a great price. Just use the code MATTRESSGIVEAWAY30 when you check out. Go here to start shopping! 

 Thanks to Linenspa for hosting this giveaway, and thanks to all the great bloggers helping me promote! 

 Also, I'm sorry, but this giveaway is only open to the Continental United States.



a Rafflecopter giveaway

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Apple Cranberry Croissants and a Sugar Review

Have you heard of Zulka Morena Pure Cane Sugar?  It is a sugar that is minimally processed which you can tell as soon as you open the bag.  The sugar has a slight tan colour instead of white.  I also like that it doesn't taste as sweet as regular white sugar does and can still use less of it and my baking or cooking tastes wonderful.  Zulka Morena Pure Cane Sugar can be used cup for cup of regular sugar. Zulka Sugar is coarser so when I use egg white and sprinkle the sugar over my baking for example sweet bread, the sugar doesn't dissolve and you can still see some of the crystals after baking.

I have been using this sugar for a while and contacted the company to let them know that I loved their sugar. They replied back to me and asked if I would like some for my holiday baking... Of course I said yes, who doesn't like free things.  I offered to do a review for them as I am that kind of gal.  When I find a product that I like, I want to let you all know about it.  The free stuff is just a great perk.

I am also looking forward to some of their new products ~ brown sugar and powdered sugar.  They also have a Picante sugar that peaks my interest.

Now onto the recipe that uses this wonderful sugar....

Apple Cranberry Croissants

Ingredients:

2 cans Pilsbury Crescent ( I used the butter flake)

2 apples

Cranberries (1 per roll)

1/2 cup Zulka Morena Pure Cane Sugar

1 tbsp cinnamon

1/4 tsp nutmeg*

1 egg white

1/4 cup butter

2 tsp heavy cream

1/8 cup Zulka Morena Pure Cane Sugar

Directions:

In small bowl mix sugar, cinnamon and nutmeg.  Set aside.

Roll out crescents, If they don't roll out flat, use a rolling pin and roll them out flat.

Slice apples into 32 pieces, 1/2 apple will make 4 crescents.

Slice cranberries in half

Sprinkle sugar mixture over each crescent.

Place 2 half cranberries between 2 slices of apple at the large edge of the crescent.

Roll fruit into the crescents from the wide end to the narrow.

Whisk egg yolk and brush to the top of each crescent roll.

Bake at 350 degrees for 12 minutes or until croissants are brown.

For Glaze:  In a small pan add butter, heavy cream, 1/8 sugar mixture and 1/8 cup Zulka Sugar.

Over medium heat, bring to boil stirring to dissolve the sugar.

Remove from heat and drizzle over each croissant.

Notes: 

* I would add a little more nutmeg next time as I couldn't really taste it and I love nutmeg.

Next time I make these I am going to add a little more apple and cranberries.  

You will have extra Cinnamon Sugar Mixture ~ save the leftovers and make cinnamon toast.

I did have extra glaze.. I let it sit until hardened and it tasted wonderful on a spoon.

I took this recipe to our Christmas Party at work and it got great reviews.  It is easy to make and great tasting. 

An added bonus if you already use Zulka Sugar or plan to buy it soon ~ 

 Zulka is hosting a Holiday Bake-Off Facebook contest for a chance to win $500 to Sur La Table!  Entering is easy:

1.           Create a recipe using Zulka Pure Cane Sugar

2.           Upload the recipe with an image of your creation to Zulka’s “Bake-Off” Facebook tab by December 22 for a chance to win a $500 gift card to Sur La Table!

Good Luck and let me know if your recipe wins. 

 Other recipes I have made with Zulka Sugar:  Homemade Cranberry Sauce,  Baked Beans ,  Pumpkin Spice Syrup and Seared Gingerbread Tenderloin with Caramelized Onions and Mushrooms.  As you can see with these examples this sugar can be used in any type of cooking.


Disclaimer:  I did receive this product and was in no way under any obligation to do a review.  All opinions are 100% mine.

LINKS: Create it or Bake it, In and Out of the Kitchen , Blogger's Best of 2013

Time for a cookie exchange at Foodie Friends Friday.

This time of the year it is always fun to have a cookie exchange that way you don't have to make so many different types of cookies but you can still have them.
So we here at Foodie Friends Friday are going to have a virtual cookie exchange.  Bring over you best cookies for us...

First Highlights from Last Week's Party

Host Favorites

Head over to the Daily Dish Magazine to check out the wonderful pies

My Host Favorite

I am not a big fan of eggnog.. it is much to thick for me but I love the flavor in baking and cooking.  I use it all the time and even freeze some at the end of the season so that I can have some eggnog baking during the year.  Nicole from 365ish Day of Pinterest brought over a wonderful Eggnog Pie.  It is also a no-bake recipe which is also perfect during the holidays when your oven is full.  I do need to make this recipe soon and check it out.  I know it will be perfect.

picture credit: 365 (ish) Days of Pinterest

Recipes with the Most Clicks

 Let's Party

 

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

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An InLinkz Link-up

An InLinkz Link-up

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