What’s for dinner? Loaded Baked Gnocchi

The other day while grocery shopping in the pasta isle with our daughter, she picked up a package of gnocchi and asked me what it was.

I explained that it was potato pasta that was dumpling-like. She immediately gagged and put it back.

She’s a potato snob and wretches at everything potatoes. Even french fries and hash browns.

I sneak them in where I can.

When she walked away, I put a package on gnocchi in the basket.

I made this tonight:

Loaded Baked Gnocchi

Loaded Baked Gnocchi

adapted from two peas & their pod

Ingredients:

1 (1-pound) package of Potato Gnocchi

2 tbsp butter

1 clove garlic, finely chopped

2 tbsp all-purpose flour

1 cup milk

1/2 cup sour cream

1-1/2 cups shredded cheddar cheese (I used marble), divided

Salt and black pepper, to taste

2 green onions, chopped

4 strips bacon, chopped and cooked

Directions:
Preheat oven to 350˚F. Spray a 9″ x 9″ baking dish with nonstick spray. Set aside.
Boil a pot of water and cook gnocchi according to package instructions. Drain and arrange in a single layer at the bottom of the prepared dish.

In a saucepan over medium heat, melt the butter. Stir in garlic and cook until lightly golden, about 1 minute. Whisk in flour until mixture thickens. Add the milk and whisk until the sauce thickens, about 3 minutes. Whisk in 1 cup of the cheese. Whisk until smooth. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.

Pour sauce over gnocchi. Sprinkle remaining cheese, green onions, and bacon over the gnocchi.
Bake for 25 minutes, or until bubble and cheese is melted. Remove from oven and let sit for 5 minutes. Serve warm.
Note-to make this dish vegetarian, leave out the bacon! It is still good:)

Loaded Baked Gnocchi

Oh my goodness! This was AMAZING, and our daughter even had seconds!

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The Ultimate Canada Day Fireworks Party #FlyOverCanada

We Canadians really know his to celebrate on Canada Day, eh?!

Parties in every city, family-friendly events, traditional Canadian food and drinks, and fireworks displays are a few ways in which we celebrate this AMAZING country in which we live.

Our Canadian colours and icons are worn loud and proud and Summer is no reason to not wear our toques.

This July 1st, FlyOver Canada will be hosting their annual Fireworks Party at 8pm. Take in the fireworks from the private viewing zone on the ‘flight deck’.

FlyOver Canada

To purchase tickets, please click here. Each ticket includes:

A burger and traditional poutine served up by Vera’s Burger Shack,  fresh salad, and a cold beverage (beer and wine will be available to those 19 years and over), admission to FlyOver Canada and the private fireworks  viewing zone.

Ticket prices:

Adults 19+, $50 plus tax

Children 4-18, $35 plus tax

Children 3 & under (not eligible to ride), complimentary admission, requires a ‘Child Non-Rider Fireworks Party’ ticket when purchasing online.

FlyOver Canada will be open from 9am-6pm on Canada Day, with rides commencing every 15 minutes. Only FastLane booking will be accepted, with some General Admission Standby tickets available on the day. Guests of all ages are welcome, however, children must be at least 40″ to ride (approx height of a 4yo). Children under 12 must be accompanied by an adult or guardian 14 years and older.

What’s for dinner? Baked Chicken and Orzo

We headed out this past weekend for a much needed camping trip with our friends, so when we returned home, there wasn’t much time to get in a grocery shop.

I dug around in the freezer and the pantry and came up with this for dinner:

Baked Chicken and Orzo
Baked Chicken and Orzo

adapted from Lemons for Lulu

Ingredients:

1/4 cup, plus 2 Tbsp butter

4 chicken breasts

½ teaspoon salt

¼ teaspoon pepper

1/2 small onion, chopped

2 cloves garlic, minced

1 lb mushrooms, sliced

1 Tbsp fresh sage, chopped

450g uncooked orzo

4 cups (1 box) low sodium chicken broth

Instructions:

Preheat oven to 375.

In large skillet, melt 2 Tbsp of butter. Season chicken breast with salt and pepper and add to butter in batches. Brown chicken for 3 minutes, turn and brown the second side for 1 minute. Remove to a plate and keep warm.

In a large stockpot, melt ¼ cup butter. Add onion and garlic to butter, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant.

Pour orzo into a 9×13 baking dish. Top with chicken breast. Pour chicken stock over orzo and chicken. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed.

I served this with a side of Brown Sugar Glazed Beets and Carrots!

Brown Sugar Glazed Beets and Carrots

adapted from Eatingwell.com

Ingredients:

3 Tbsp brown sugar

2 Tbsp orange juice ( I used the juice from 1/2 of a fresh slice of orange)

1 Tbsp butter

1/4 tsp salt

1/4 tsp freshly ground pepper

3 cups steamed cubed beets (1/2- to 1-inch cubes) and 2″ pieces of chopped carrot or baby carrots

Directions:

Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in beets and carrots and cook until most of the liquid has evaporated and the veggies are coated with glaze, 6 to 8 minutes. Serve hot or warm.

What’s for dinner? Broiled Tilapia with Thai Coconut-Curry Sauce #Kid-friendly

The weather’s warming up, so eating heavy meals isn’t very desirable.

Our daughter’s on a rice kick right now and I felt like fish, so here’s what I made:

Broiled tilapia with coconut- curry sauce

Broiled Tilapia With Thai Coconut- Curry Sauce

courtesy of Food.com

Ingredients:

1 teaspoon dark sesame oil, divided

2 teaspoons minced fresh ginger

2 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped green onion

1 teaspoon curry powder

2 teaspoons red curry paste

1⁄2 teaspoon ground cumin

4 teaspoons low sodium soy sauce

1 tablespoon brown sugar

1⁄2 teaspoon salt, divided

1 (14 ounce) can light coconut milk (I used regular)

2 tablespoons chopped fresh cilantro

4 (6 ounce) tilapia fillets

3 cups hot cooked basmati rice

1 lime, cut into 4 wedges

Directions:

Preheat broiler.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat.

Add ginger and garlic; cook 1 minute.

Add peppers and onions; cook 1 minute.

Stir in curry powder, curry paste, and cumin; cook 1 minute.

Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (but do not boil).

Remove from heat and stir in cilantro.

Brush fish with remaining 1/2 teaspoon oil and 1/4 teaspoon salt and place on a baking sheet coated with cooking spray (I just use parchment paper).

Broil 7 minutes or until fish flakes easily when tested with a fork.

Serve fish with sauce, rice, and lime wedges.

Broiled tilapia with coconut-curry sauce

I was so pleased with this recipe! The coconut-curry sauce was mild enough for the kids and oh-so tasty, that we really enjoyed it! I served it up with a side of rice, sauteed zucchini and some of our favourite kale salad. Perfect for a weeknight dinner. This sauce could be used with shrimp or chicken as well.

Quality under duds and casual wear that are comfy and ethical. {20% DISCOUNT CODE} #UNDERABLES 

I love to wear clothes that are comfy and casual.

In fact, if I could wear pajamas all day, I would do it!

UNDERABLES

I recently discovered UNDERABLES. They are an online boutique specializing in sleepwear, intimates and cozy apparel that are hand-picked by them, just for you and your family. They buy from quality suppliers that use sustainable materials and have ethical practices for the farmers and the workers that produce these products.

You can shop for underwear, pajamas, and loungewear available for both kids and grown ups. All orders are shipped from Vancouver, BC.

Our daughter loves the Goat-Milk tartan pants that we got her! They are comfy, and can been worn as play clothes or pj’s. They are very functional clothing!

Goat-Milk leggings (back)

 

Goat-Milk leggings (front)

Some of the brands available from UNDERABLES are:

Goat-Milk

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Punjammies

Punjammies™

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Alpine Baby

Alpine Baby Co.

ALAS

ALAS

There are so many great pieces available for the whole family! I definitely plan on ordering some more clothing from UNDERABLES for my family!

You can visit UNDERABLES website here or check them out on Facebook, Twitter, Pinterest or Instagram.

Until June 30th, UNDERABLES is offering all Raincity Parent readers a 20% discount on your entire purchase! Please enter promo code “RCP20” at checkout online to recieve your discount!

UNDERABLES

 

When life gives you lemons…make pie! 

The other day, our daughter requested a Lemon Meringue Pie…

We gathered up the ingredients at our local grocery store and the pie crust came two to a package, so I thought I’d try out a Coconut Cream Pie recipe as well. Click here to see that amazing recipe!

We get home and as I was putting the groceries away…I realized that the lemons were MIA!

Son of a…

I guess the lemon pie will have to wait, so I baked up the coconut one 😊

Today I remembered to grab the lemons.

Here’s what I made:

Lemon Meringue Pie

Grandma’s Lemon Meringue Pie

courtesy of Allrecipes.com

Ingredients:

1 cup white sugar

2 tablespoons all-purpose flour

3 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups water

2 lemons, juiced and zested

2 tablespoons butter

4 egg yolks, beaten

1 (9 inch) pie crust, baked

4 egg whites

6 tablespoons white sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

This is my go-to recipe whenever I bake a Lemon Meringue Pie! It’s so AMAZING!

What’s for dinner? Chicken Cordon Bleu Casserole

We went grocery shopping the other day and as we scanned over the assortment of burger patties, I spied an AMAZING deal on bone-in pre-cooked ham!

A big ol hunk of ham for less than $10!

I never did check to see why it was such a deal…none of us got sick, so that’s a good sign 😊 We baked it up and had a lovely dinner with some garlic smashers mixed with carrots and a lovely heap of kale salad.

So here I am left with a whole bunch of leftover cooked ham to use up, so a-Pinterest-browsing I did go.

Here’s what I made:

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

adapted from SkinnyMom.com

Ingredients:

Casserole:
1 lb cooked boneless, skinless chicken breast, shredded

4 cups cubed cooked ham (you could also used deli ham slices)

10 thinly sliced Swiss cheese (you could also used 2 cups of grated Swiss)

Sauce:

4 Tbsp light butter

4 Tbsp flour

3¼ cups milk

2 Tbsp lemon juice

1½ Tbsp Dijon mustard

½ tsp paprika

¼ tsp black pepper

Topping:

¼ cup butter

1½ cup Panko breadcrumbs

1½ tsp garlic powder

1½ tsp parsley

¼ tsp black pepper

Instructions:

Preheat oven to 350 F. Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken. Next, sprinkle ham over the chicken. Lay the Swiss cheese on top of the ham.

For the sauce: Over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.

Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.

Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.

For the topping: In a small sauce pan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.

Chicken Cordon Bleu Casserole

Serve with rice, noodles or mashed potatoes with a healthy serving of veg. Yum, yum yum-o!