It’s the most wonderful time of the year! You know the time of year with all the music, lights, trees, acts of kindness and giving, nativity scenes, kids’ programs, family, and of course the wonderful food and treats. If you are still working on your …
My husband has a favourite taco dip from childhood. Whenever he has a craving for it, there is always one ingredient, French onion dip, that we never have on hand. While we do live near many grocery stores, I decided it was time to figure …
Cold brew is to the summer what pumpkin spice is to the Fall. This time of year we begin to see different types of cold brew popping up at all the restaurants. A few summers ago I began making my own cold brew. That same summer I tried a cold brew milkshake at a little ice cream stand we liked to frequent in the summer. Due to the cost and to the fact that we moved far, far away from that place, I needed to try making my own.
To see how I make my cold brew coffee using a french press click below.
The thing about this milkshake recipe is that there are lot of factors involved to make it into a drink that you personally like. For this reason, I am going to share the bones of the recipe and tell you a few adaptions that can be made, but the list really is endless on what you can add or change in this.
Ultimately what you need to make a cold brew milkshake is cold brew and ice cream and a blender! I recommend a French Vanilla ice cream. The ratio of ice cream to cold brew to ice cream is really going to be dependent on your preference and the strength of your cold brew. I would recommend starting with 1 cup of cold brew concentrate to 2 cups vanilla ice cream. If you want to emphasize the vanilla flavour add some vanilla extract. Throw that it in a blender and mix until combined.
Top it with some whipped cream and your good to go!
Some other adaptions is switching up the ice cream flavour. We tried it with an ice cream that had chocolate and vanilla and caramel in it and that was delicious too! Also adding some caramel sauce topping on top is a delicious additive. You could also experiment with some flavoured creamers if you were interested in adding some more flavours.
10
minutes1 cup course Coffee Grinds
4 cups cold water
Ever since I have been married, I have done menu planning. I have found it extremely helpful to me and today I am going to share how I do it and why it works for me. One of the the first things sceptics of menu …
Author: Colin Martin Fried pork chop layered with fried onions, sauerkraut, and some mustard—now that’s a sandwich that can call Waterloo Region home. Build it tall enough and you’ll make Dagwood Bumstead proud. This is a recipe that’s as easy to make for two as …
Chicken breasts are still one of my favourite meals. Yes, I like a good steak, pork chop, or really, any meat, but it is hard to beat a good chicken breast. Chicken breasts are super easy to dry out by overcooking but also a meat that you don’t want to undercook. For this reason, I highly advise using a meat thermometer when making chicken breasts.
This Apple and Brie stuffed Chicken is the perfect main dish for your next special dinner. This could be a great idea for a stay at home Valentine’s dinner or just a special weekend dish. My husband is always begging to buy brie. Due to its higher cost, we generally choose to buy it only for special occasions or holidays. While my husband will eat brie in any form, I definitely prefer it melted. The most common way we eat it is baked then served with red pepper jelly and crackers. Putting it inside this chicken, though, was a fun twist, and I highly recommend trying it!
Let me know if you make this and what you thought! I would love to hear from you. Comment below or find us on Instagram @cookingthroughgenerations
4
servings30
minutes40
minutes4 chicken breasts
1 apples, slice thin
100 grams brie cheese, slice thin
salt and pepper
1 tsp oregeno
1 tsp thyme
1 TBS prepared mustard
1 TBS Dijon mustard
1 TBS maple syrup
This year I made a list of some Christmas cookies I wanted to make and it was a larger list than sometimes. I find that there are two problems with making a lot of Christmas cookies. They are time consuming and you have too many …
Growing up, Christmas cookies were always a big part of the season. Both of my extended families would get together for a big Christmas dinner. Each family would bring a few kinds of cookies they had made and all the cookies would be arranged on …
One of the many, many things I love about my husband is the way he goes above and beyond to make breakfasts that I will like. While we both enjoy a lot of foods, our tastes in breakfast definitely differ a lot and it means a lot that he will try to make things that fit my taste when it comes to breakfast. He is a winner and so is this kale scramble recipe he created!
Also a bonus that it used some of our very healthy and prolific Kale we have growing in our garden currently.
Author: Colin Martin
This is one of those dishes that doesn’t really need a recipe, but sometimes it’s nice to have a starting point, but it’s certainly a dish you can modify freely! I threw this together hoping it would be a hit with Trish and in the end, it really was her type of breakfast. Trish likes an over easy egg on toast but prefers a breakfast hash. Switching out hash browns for broccoli, or even sweet potatoes and kale as in this recipe, will take her to a happy place.
For this recipe, I browned breakfast sausage before frying the sweet potato, but it could probably be fried simultaneously. The breakfast sausage could easily be substituted with bacon or ham. I used a small sweet potato, quartered and thinly sliced. When the sweet potatoes were at a tender crisp stage, I added bell pepper and green onion. The kale can be added shortly after that and when everything is cooked, add some eggs. When the eggs are done, top with some shredded cheese!
3
servings15
minutes20
minutesA flavourful, filling and nutritious breakfast for the whole family!
Oil and/or butter
6 links of breakfast sausage
1 small sweet potato, quartered and thinly sliced
½ a bell pepper, diced
2 green onions, chopped
3-4 leaves of kale in bite-sized pieces
6 eggs
2 tablespoons Half and Half cream
Salt
Pepper
½ cup of your favourite cheese for eggs, shredded
If you are looking for some more great breakfast recipes created by Colin, check out these links!
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I grew up with this recipe in chocolate form as a very common dessert in our school lunches. I loved them, so when I found a pumpkin version I was very excited. I added a few twists to the original recipe, but the general idea …
