What’s for dinner? Shamrock Pizza

It’s Pizza Night at our house…

and our daughter has requested a shamrock-shaped pizza in celebration of St. Patrick’s Day next week.

I prefer to make homemade pizza crust rather than get the store-bought, and frozen pizza is a big no-no in our house.

We love to put our own toppings on our pizzas, especially black olives! We have two Olive Monsters in our house, so our pizzas are usually pretty smothered in those!

Here’s what I made:

Shamrock Pizza

Home-made Pizza Dough

Adapted from The Taylor House


1 package or 2-1/4 tsp yeast 

1 cup hot water

1 tsp sugar

1 tsp salt

4 tbsp extra virgin olive oil

2-1/2 cups flour

1 tbsp Italian Seasoning

1 tbsp garlic powder


Mix Yeast, hot water and sugar together and let sit for 10 minutes.

Next add the oil and seasonings.

Flour is added last.

Let sit for 10-15 minutes

After resting the dough, press out into your desired shape on a pre-greased pan. Top with sauce of your choice, this is a good one, and your favourite toppings. We like shredded chicken, salami and ham, peppers, onion, mushrooms, spinach, basil, loads of olives and a major amount of cheese!

Put into a pre-heated, 400 deg F oven for 20 minutes.

Let cool 5 minutes so the cheese settles down, then cut into slices.

We like to drizzle ours with Valentina hot sauce or sriracha sauce and sprinkle with freshly grated Parmesan.

What’s for Breakfast? Chunky Monkey Pancakes

It’s Spring Break and thankfully, at least one of our kiddos is sleeping in!

I usually save the big breakfasts for the weekend, but it’s a rainy day today…so why not?

Here’s what I made:

Chunky Monkey Pancakes

Chunky Monkey Pancakes

Courtesy of One Sweet Appetite


1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tbsp sugar

3/4 cup buttermilk (of course I had no buttermilk, so I stirred 1tbsp of vinegar into 3/4 cup of 2% milk to make my own)

3 tbsp melted butter

2 eggs

1 tsp vanilla extract

2 large bananas, diced

1/2 cup chocolate chips

1/4 cup chopped pecans (optional)


Preheat a skillet to medium heat.

Whisk together the flour, powder, soda, salt, and sugar. In a separate bowl, combine the buttermilk, eggs, vanilla, and butter. Gently fold the wet ingredients into the dry. Fold in the bananas, chocolate chips, and pecans.

Pour the batter onto the griddle. (I use a 1/4 C. measuring cup per each cake). Cook until the sides are slightly browned and the pancake starts to form little bubbles on the top. Flip and cook until browned.

Serve warm with butter and syrup, or for a little extra kick add chocolate syrup.

I really liked this recipe because there were chunks of banana and they were quite fluffy 😃 The kidlets gobbled these goodies up pretty quickly!



What’s for dinner? Lighter General Tso’s Chicken

Our daughter has been requesting “butter rice” for the past week, so I thought I’d make something that went with that.

The chicken breast staple was abundant in the freezer, so it was a given that that’s what was going to be paired up with the rice.

Here’s what we had:

Lighter General Tso's Chicken

Lighter General Tso’s Chicken

Adapted from Damn Delicious


    • 2 boneless, skinless, chicken breasts, cut into 1-inch chunks
    • 1/4 cup all-purpose flour
    • 2 large eggs, beaten
    • 2 cups crushed Rice Crispies (I whizzed mine in the good processor until it resembled fine bread crumbs)
For the sauce:
  • 1-1/2 cups chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 3 tbsp soy sauce
  • 3 tbsp brown sugar, packed
  • 2 tbsp cornstarch


  • Preheat oven to 450 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • Working in batches, dredge chicken in flour, dip into eggs, then dredge in crushed Rice Crispies, pressing to coat.
  • Place onto prepared baking sheet and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 13-15 minutes.
  • In a large saucepan over medium high heat, combine chicken broth, hoisin, rice vinegar, soy sauce, brown sugar and cornstarch until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
  • Serve immediately.
  • I served this along side of “buttered rice” for the kiddos and plain for Mum and Dad, with several slices of fresh cucumber…dinner lasted less than half an hour 😃

What’s for dinner? Shredded Chicken Enchiladas

I’ve mentioned that I love Mexican food, right?
I had some tortillas and Greek yogurt that needed to be used up and the tomatoes were ripening too quickly, so those guys needed to be eaten too.
This quick dinner was just what we needed to fill us up and there were even leftovers for lunch the next day!
Here’s what I made:

Photo credit: Chef In Training

Shredded Chicken Enchiladas

Adapted from Chef In Training w/Recipe Girl

  • 8 burrito size tortillas
  • 2-1/2 cups enchilada sauce 
  • 2 cooked chicken breasts, shredded (I poached the breasts and let cool before shredding)
  • 2½ cups shredded cheddar cheese
  • 3 medium tomatoes, diced
  • 1 small onion, chopped
  • 1 bell pepper, choppe
  • Instructions:
  • Place the tortillas on a plate, cover with damp paper towel, microwave for 1 minute.
  • Spread 2tbsp of enchilada sauce over the tortilla. Place shredded chicken along one edge of the tortilla and roll up to form enchilada. Place in a greased 9×13. Repeat for remaining tortillas.
  • Pour remaining sauce over the top of enchiladas.
  • Sprinkle ½ cup shredded cheese over the top.
  • Bake at 375 degrees F for 20-30 minutes until heated through and cheese is melted.
  • Garnish with cilantro, olives and tomatoes. Serve with salsa, sour cream and guacamole.

Yummy, yummy, yummers! Another recipe to repeat often 😀

Are cookbooks becoming a thing of the past? #YMCCommunity

My Mum had, and still has a book shelf full of cook books.

Every so often, she culls her assortment and hands them down to me.

I now have a box of cook books that I never look at.

It’s not that I can’t cook or don’t like to try new dishes out…I just don’t find cook books very convenient. I’m too busy to peruse the pages and find something that I’d like to make.

Entré l’internet.

Pinterest is my BFF and Google is her sidekick. All you need to do is enter a few keywords et voilà, a plethora of recipes appear AND with pictures. Pictures ALWAYS help me decide on a recipe.

I have created my own virtual cook book online and all for FREE! I Bookmark my favourite blogs and websites so that I can go back to them and I subscribe to several as well so that I can get regular emails with new recipes to try. I’ve also got several boards on Pinterest where I’ve “pinned” recipe links to a variety of categories.

Where do you get your food inspirations and recipes from?

Satisfy your sweet tooth! Best Ever Chocolate Oatmeal No-Bake Bars

I have a crazy sweet tooth and I’m not afraid to admit it.

I won’t sit with my feet up and eat a box of bon bons, but a little treat in the afternoon when our daughter’s at school and the little dude is down for his nap, gives Mommy that wee bit of energy to get me through until dinner.

I’ve been finding recipes that have little or no sugar added and even ones that don’t have the standard ingredients like butter and flour.

I found this super amazing one that you’d probably agree is pretty AMAZEBALLZ!

Photo credit: Money Saving Mom

Photo credit: Money Saving Mom

Best Ever Chocolate Oatmeal No-Bake Bars {Clean Eating}
Courtesy of Money Saving Mom


1 cup natural peanut butter
1/2 cup honey
1/2 cup coconut oil (you could also substitute butter)
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup chopped nuts, raisins, or dried cranberries
1-1/4 cups dark chocolate chips (or regular semi-sweet chocolate chips, if you prefer)
1 teaspoon vanilla extract


Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. {Watch this closely. You don’t want it to burn!}

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/raisins, and vanilla. Stir together until the chocolate is completely melted.

Pour into a greased 9×13 pan and cool in the fridge. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.


One giant bar

I’ve made these now a few times and even the kiddies love them. Let me know what you think 😃

What’s for dinner? Enchilada Pasta

I love Mexican food!

I prefer authentic Mexican food, but flying to Mexico for dinner is a bit silly. Plus, my private jet is being repainted, so I’d have to fly economy and I’m saving that for our upcoming Hawaiian holiday next month.


I like to make tacos (there are several varieties) at least one a week, but tire of the good ole crunchy shelled variety, so for Taco Thursday this week, I decided to try something new out…

Enchilada Pasta
Courtesy of Damn Delicious


16 ounces extra wide egg noodles
1-1/4 cups enchilada sauce* (I used 2 cups to make it more saucy)
1 cup canned corn kernels, drained (I used thawed, frozen corn kernels)
1 cup canned black beans, drained and rinsed
1 cup shredded cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1/4 cup Greek yogurt
1 (4-ounce) can diced green chiles
1 tablespoon olive oil
1 pound ground beef
4 ounces cream cheese
1/2 teaspoon chili powder, or more to taste
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves



Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a large bowl, combine enchilada sauce, corn, beans, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, Greek yogurt and green chiles; set aside.
Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in cream cheese, chili powder and cumin until cream cheese has melted. Stir in pasta and enchilada mixture until well combined; season with salt and pepper, to taste.
Add pasta to prepared baking dish and top with avocado and remaining cheeses. Place into oven and bake until cheeses have melted, about 5-10 minutes.
Serve immediately, garnished with cilantro.

Enchilada Pasta

* I made my enchilada sauce from scratch rather than buying a jar from the store. Here’s the recipe:

Homemade Enchilada Sauce
Courtesy from Damn Delicious


1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
2 tablespoons plus 2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon brown sugar, packed
Kosher salt and freshly ground black pepper, to taste


Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
Store in an airtight container in the refrigerator for up to two weeks.

Enchilada Sauce

ERMAGHERD! This was delicious and the kiddos asked for more! Too bad hubby missed it, but it made so much, that I packed it up and put it in the freezer to enjoy later 😃