Tequila and Dry

A variant of a Scotch and Soda however this uses Tequila and Vermouth. This cocktail has a warm summery glow about it and if you use a spicer ginger ale it adds a bit of a kick. For a more drier drink try using Blanco Tequila and a dry Vermouth instead.  

Tequila and Dry

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makes 1 cocktail

45ml of Tequila

10ml rosso Vermouth

2 dashes orange bitters

Build over cubed ice in a highball. Crown... or top with chilled ginger ale, add more ice, then garnish with an orange wedge and a mint sprig. 

 Have a lovely weekend and stay safe everyone! - JD 

Leftovers #52 ~ Chicken Taco Pasta Bake

Leftover chicken taco meat and odds and ends of dried pasta in a cupboard work well together to create this hearty meal. Cook pasta, according to package directions and drain. Stir the leftover taco meat in with the cooked pasta, you may add a bit of tomato sauce to make it more saucy, if you wish. Place in an oven proof baking dish. Top with Tex-Mex cheese and place slices of mini sweet red peppers on top. Bake in a preheated 350ºF oven until nice and bubbly and cheese is melted. Scrumptious!

Hope everyone is staying cool! - JD    

Nanaimo Bars

Since these squares were such a hit. I thought I would post the recipe that my son used. It is from the City of Nanaimo's website and you may visit and search for the recipe there however I have shared it. It is a very straight forward, done in three easy parts recipe. My son has made these again but with a mocha filling. I was able to taste test the filling and it was luscious!     

Nanaimo Bars

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Bottom Layer:

1/2 cup unsalted butter

1/4 cup sugar

5 tablespoon cocoa 

1 beaten egg

1 3/4 cups graham wafer crumbs

1/2 cup finely chopped almonds

1 cup coconut

Melt the first 3 ingredients in top of double boiler. Add an egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan. 

Second Layer:

1/2 cup unsalted butter

2 tablespoons and 2 teaspoons cream

2 tablespoons vanilla custard powder

2 cups icing sugar

Cream the butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer. 

Third Layer:

4 squares semi sweet chocolate (1 oz each) 

2 tablespoons unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in the refrigerator.   

Hope everyone had a nice weekend! - JD 

Food Photo of the Day ~ Nanaimo Bars

If there was anything I wanted to gloss over when at a gathering or out enjoying a coffee with a friend, the Nanaimo Bar was it. It always appeared to be far too sweet and sugary for my liking. Even a glance would send me into sugar overload, so I  eluded them... that is until my son made them. I was apprehensive in the taste testing however enjoyed the process of lending a hand in the kitchen. When all was said and done, my son urged me to have a slice. I did try a smallish square and was pleasantly surprised at how rich and chocolate tasting they were rather than the sickly sweet sugary taste I quite possibly had convinced myself of. It may also be the distinct difference of homemade versus store-bought readymade. For something that apparently is named after the Canadian city of Nanaimo in British Columbia, appeared in Edith Adams' prized cookbook from 1953 and was once called the 'London Fog Bar' this no bake refrigerator dessert is an indulgence worth making.  

Have a nice weekend and stay safe everyone! - JD      

Oatmeal Cranberry Cashew Squares

It's far more appealing to whip everything up in a bowl or thereabouts, place it in a pan and let it do its magic for 25 minutes. This recipe gives you the flexibility of squares or cookies; so if pressed for time, squares are the way to go and if you have the time, then cookies will be the relaxation and effort one may need. I prefer this recipe in its former, squares as I find they are delightfully substantial and chewy, becoming my rainy day indulgence. 

Oatmeal Cranberry Cashew Squares

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2/3 cup granulated white sugar 

2/3 cup packed dark brown sugar

1 cup butter, softened

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3 cups old fashion or quick cooking oats

1 cup unbleached all purpose flour

1/2 cup chopped dried cranberries

1/2 cup diced dried apricots

1/2 cup chopped cashews

Heat oven to 375ºF. Line the bottom of an 8x8x2 inch square baking tin with baking parchment paper.

In a large bowl add the white sugar, brown sugar, softened butter, baking soda, ground cinnamon, vanilla, baking powder, salt and eggs. Beat ingredients with an electric mixer on medium speed until nicely blended.  

In another bowl combine the oats, flour, cranberries, apricots and cashews together. Add to the butter sugar mixture and stir to combine. 

Spoon dough into the prepared baking tin and press down evenly, using moisten hands if need be. Bake for 25 minutes or until light brown. Cool in pan on a wire rack. Once cooled cut into 4 rows by 4 rows, 16 squares.

If making cookies... drop by rounded tablespoonfuls about 2 inch apart on a lined cookie sheet. Bake for 9 to 11 minutes or until lightly brown. Remove immediately from baking sheet to a wire rack to cool. 

Notes: I found the edge of the squares to bake more quickly than the centre, to which I found a bit soft and giggly, you could add more baking time however you have to keep checking as you do not want to overcook them. If the centre is semi-soft or semi-set that is okay as they will firm up and set upon cooling and are meant to be chewy not crunchy.     

Leftovers # 51 ~ Chicken Pineapple Coconut Curry Wrap

Wraps whether for lunch or dinner are a fantastic way to pull together and use up leftovers and also an easy way to fill the hungry void. In this case last nights curry became today's lunch. With just a few one hand ingredients like baby spinach leaves and dried coconut I was able to create a tasty meal in minutes. Just fill a wrap with leftover rice, sprinkle some dried coconut flakes, place baby spinach leaves on top of the rice and coconut then spoon the preheated chicken pineapple curry over top and roll, as you please. Simply delicious!   

I am experiencing some computer issues which explains the late post therefore I will be spending the next few days sorting the issues out. So I will wish everyone a lovely weekend and to stay safe, now. - JD 

Wheat Germ Muffins

Quite simply these are a basic muffin with substance and the apple wedges on top dresses up these otherwise plain muffins. However under the radar these muffins may be they are a healthy alternative and one that will be enjoyed with just about anything. 

Wheat Germ Muffins

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1 cup unbleached all purpose flour

1/2 cup wheat Germ

1/2 cup cornmeal

1 tablespoon ground flax seed

2 tablespoons coconut sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, beaten 

1 cup milk

1/4 cup butter, melted and slightly cooled

apple wedges, thinly sliced 

Preheat the oven to 400ºF. Line a muffin tin with paper baking cups or reusable silicone baking cup liners. Set aside.

In a large bowl whisk together the flour, wheat germ, cornmeal, ground flax seed, coconut sugar, ground cinnamon, baking powder and salt. Make a well in the centre of the dry ingredients. 

In another bowl combine together the egg, milk and melted butter; add all at once to the flour mixture. Stir just until moistened; the batter should be a bit lumpy.    

Fill the lined muffin cups with batter and place a few thinly sliced apple wedges into the tops of each muffin and bake for 15 to 20 minutes until muffins are lightly brown. Serve warm with a little bit butter. 

Notes: you could add grated apple to the muffin batter. 


Hope everyone had a nice weekend. - JD 

The Old Flame Cocktail

This citrusy cocktail is bittersweet and tart. 

Old Flame 

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makes 1 cocktail

1 oz Gin

1/2 oz Sweet Vermouth

1/2 oz Cointreau

1/4 oz Campari

1 1/2 oz freshly squeezed orange juice

orange peel for garnish

Combine the gin, vermouth, Cointreau, Campari and orange juice in a cocktail shaker with ice and shake well. Strain into a chilled cocktail glass and garnish with orange peel. 

Have a good weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Rainy Day S'mores

Oven S'mores are great anytime... especially when it is rainy and dreary outside. They can perk up an afternoon; bringing on kitchen conversation while huddled together and allowing the gooey chocolate maple marshmallow to dribble and cling to ones chin. It's a contest to see who remains less sticky. 

Hope everyone has been doing well and staying safe. - JD   

Slow Cooker Pork Chops

Easy and simple sums up this recipe with many ways to add flavour by choosing different seasonings.    

Slow Cooker Pork Chops

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1/2 cup all purpose flour

1/2 teaspoon ground mustard

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1 teaspoons herb seasoning mix

4 to 6 boneless pork chops, about 4 ounces each 

2 tablespoons vegetable oil

14 oz mushroom or chicken broth

2 crushed garlic cloves

1 teaspoon Worcestershire sauce

In a shallow bowl, combine half of the flour (1/4 cup), ground mustard, black pepper, salt and herb mix. Add the pork chops, one at a time, and dredge to coat. 

In a large skillet, brown the chops in the oil, for about 4 minutes each side.

Transfer the seared pork chops to a 5 quart slow cooker. Pour broth over top of the chops add the crushed garlic and Worcestershire sauce. Cook, covered, on low for about 2 to 3 hours or until meat is tender.

Remove the pork chops from the slow cooker to a serving plate and keep warm. Whisk the remaining flour (1/4 cup) into the cooking juices until smooth. Cook covered on high until gravy thickens.

Have a nice weekend and stay safe everyone! - JD 

Food Photo of the Day ~ Pancakes!

Seems like we just can't get enough of pancakes and even more so on Canada Day! What is that saying... Pile them high and watch them fly. Very true with a fluffy stack like this. Maple syrup with a light pat of butter is spot on. A great way to start the day. 


Happy Canada Day and stay safe everyone! - JD