Bald Head Martini

There was some curiosity about when we decided to try this martini however I do not know why this cocktail is called the Bald Head. Similar to a classic martini that is crisp, it has an invigorating sip. 

Bald Head Martini

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makes 2 martini

1 oz French Vermouth

1 oz Italian Vermouth

4 oz Gin

1 to 2 dashes of Absinthe

Place all ingredients into a cocktail pitcher with ice cubes. Strain into martini glass. Twist lemon peel over the drink, if you wish or decorate with a stuffed olive.

Still dealing with this stubborn cold. Will try and get some rest over the next few days. Have a good weekend everyone! - JD 

Slow Cooker Breaded Chicken in Tomato Sauce

This recipe is a delicious one with minimal effort. You can use what ever herbs and seasonings you have on hand. No measuring required just use your flavour and cooking instincts to guide you... surprisingly sometimes these thrown together recipes come together really well. Serve with whatever side, you wish. I was feeling particularly autumnal and roasted some carrots, leeks, potatoes and sweet potatoes. 

Slow Cooker Breaded Chicken in Tomato Sauce

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5 boneless skinless chicken breasts

breadcrumbs, ready made or homemade 

herbs and seasonings, fresh or dried, of your choice

salt and pepper

tomato passata sauce

1 plastic zip bag

In a large plastic zip bag place a generous amount of breadcrumbs, herbs, seasonings and salt and pepper. Add the chicken breast. Seal the bag tightly and shake about or rub the chicken breast to make sure they are well coated. 

Pour some of the tomato passata sauce into the bottom of a large slow cooker insert; making sure that the bottom is well covered. Arrange the seasoned breaded chicken breasts on top of the passata sauce. Drizzle a bit more over the top of each chicken breasts. Place the lid on the slow cooker and cook on high for 4 - 4 1/2 hours. 

Notes: the breadcrumbs I used were ready made ones. No measurements were included because I literally just pulled the ingredients together and eyeballed what I needed. I would estimate that the breadcrumbs, herbs and seasonings together measured about... 1 cup to 1 1/4 cup, for 5 chicken breasts, the breadcrumbs taking up most of the measurement but then again it's preference on how seasoned, how breaded and herby you would like the chicken to be. There was a bit of breadcrumb mixture leftover, after the chicken was coated, you could throw it away or do what I did just sprinkle the remaining loosely over top of the well coated chicken breasts before drizzling more passata sauce over top.  

Hope everyone had a great weekend! Seems as though the cooler temperatures have got the better of me; I have a cold. So trying to muddle through everything in hopes I will be feeling better soon. -JD 

French 75 en Blanc

A sparkling cocktail that is bittersweet and bubbly.  

French 75 En Blanc

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makes 2 cocktails

6 tablespoons Lillet

2 tablespoons Cognac or Brandy

2 tablespoons lemon juice

1/2 teaspoon caster sugar

Champagne

lemon peel

In a cocktail shaker stir the Lillet, Cognac... or Brandy, which ever one you prefer, lemon juice and caster sugar. Add ice, cover and shake until chilled. Strain equally into champagne flutes. Top with Champagne. Garnish with a lemon peel, if you wish.   

Have a lovely weekend everyone! - JD 

Caramel Pretzel Chocolate Chip Cookies

This is a Tasty recipe that the kids and I just had to try. Although I was completely free from doing the majority of the work; I did have a hand in the prep work and the end pretzel detail. These are sweet gooey cookies that are nice once in awhile. This recipe has inspired us to come up with a few other ingredient combinations that may work as well, something we can try another time.   

Caramel Pretzel Chocolate Chip Cookies

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2 cups All Purpose Flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups pretzel twists, plus extract more for topping

1 1/2 cups chocolate chips

1 1/2 cups candy caramels, unwrapped

Preheat oven to 400ºF (200ºC) and line a baking tray with baking parchment. Set aside.

In a medium bowl whisk together the flour, baking soda and salt. 

Ina large bowl beat together, using a hand held mixer, butter, brown sugar, granulated sugar, and vanilla extract until smooth. 

Add the eggs, one at a time, beat to incorporate before adding the next.

Add the flour mixture a bit at a time, while beating, until it forms a smooth dough. 

Add the pretzels to a zip-top bag and crush with a rolling pin.

Fold in the chocolate chips and crushed pretzels until evenly combined.

Press a caramel flat and place it in the middle of a ball of dough. Place on a well greased or parchment lined baking tray.

Bake for 8 to 10 minutes, then remove from oven. 

While still warm, press a single pretzel into the top of each cookie. 


Hope everyone had a good weekend. - JD 

Liberté Cocktail

A liberating cocktail that is crisp and refreshing. Worthy of any celebratory toast! 

Liberté Cocktail

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makes 1 cocktail

3 oz Lillet Blanc

1 oz Tanqueray No.10

2 dashes Regan's Orange Bitters

ice cubes

orange peel, for garnish

In a cocktail pitcher stir ingredients together with ice cubes and strain into a cocktail glass. Twist and garnish with orange peel, if you wish. 

Notes: Although there a few recipes or versions of this cocktail; the one we settled on was from the Kitchn for more information visit the kitchn *here*

Have a great weekend everyone! - JD 

Cheesy Herb Toast

Although I helped, this was my son's creation to complement the meal we were having. Extremely crunchy and cheesy.  

Cheesy Herb Toast

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1 large French Bread Loaf

crushed garlic

olive oil

Herbs de Provence

parmesan cheese

4 rounds of Bocconcini cheese, sliced

ground smoked paprika, optional

Preheat the oven to 375ºF. Line a baking tray with parchment paper.

Slice the French bread in half, lengthwise. Place both halves on the prepared baking tray.

In a bowl combined the olive oil and garlic. Stir. Brush the oil mixture over the two halves of the now sliced French bread. Rub and sprinkle the Herbs de Provence over each half of bread. Sprinkle with some parmesan cheese and then place the Bocconcini cheese over  the top of each half. Sprinkle each half with a bit more parmesan cheese then dust, lightly, with the paprika over top. 

Place in the preheated oven until the cheese has melt and the edges are toasted.


I am a bit preoccupied in the kitchen this week so things have been a bit quiet. - JD 

Unusual Negroni

This isn't so unusual if you enjoy a smooth mellow cocktail. A nice alternative to the drier classic. 

Unusual Negroni 

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makes 1 cocktail

1 oz Aperol

1 oz Lillet

1 1/4 oz Gin

ice cubes

small grapefruit slice or grapefruit twist for garnish, if you wish

To serve on the rocks: Pour the Aperol, Lillet and Gin onto and Old Fashion glass with ice cubes. Stir. Garnish with a grapefruit slice or twist, if you wish.

To serve as a cocktail: Pour the Aperol, Lillet and Gin into a mixing pitcher with ice. Strain into chilled cocktail glass and garnish with a grapefruit twist, if you wish. 

Notes: try botanical gins for a slightly different flavour.

Have a great weekend everyone! - JD

Food Photo of the Day ~ Tomato and Bocconcini Salad

This colourful salad is simple. Rainbow tomatoes and Bocconcini cheese resting on a bed of dark romaine lettuce and drizzled with a Cranberry/Raspberry vinaigrette. A light sprinkling of pepper to finish and enhance the fresh crisp flavour. 

Hope everyone is having a good week. - JD 

Oven Baked Tortellini

Still riding on the baked pasta theme I thought I would try baked tortellini. I opted for a less creamy sauce by not adding any type of cheese to it therefore making a more tangy tomato sauce. Another tasty meal in minutes!    

Oven Baked Tortellini

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2x 350g packages cheese tortellini

3 cups tomato sauce, homemade or from a jar

1 tablespoon thyme

1 teaspoon oregano

frozen spinach, defrosted and any excess liquid squeezed out

parmesan cheese

mozzarella cheese

Preheat the oven to 350ºF. Lightly grease a 9x13 baking dish. Set aside.

Cook the tortellini according to package directions. Drain well.

In a large bowl stir to combine the tomato sauce, herbs and spinach.  Add the drained cooked tortellini to the sauce mix and gently stir. Add the now sauced tortellini into the prepared baking dish. Top with shredded parmesan cheese then some shredded mozzarella cheese. Place into the preheated oven and bake for 20 minutes or until the cheese has melted and bubbly. Allow to set for 5 minutes before serving.   

Hope everyone had a good weekend! It's back to school so I am expecting a bit of a flurry over the next couple of weeks. - JD