Sunday, 11 September 2016

Chicken Livers

We are lucky to have access to produce from Wildfire Farms and this year I was especially lucky to pick up chicken livers. Oh my goodness, they are delicious. It's easy to cook delicious food when you have access to good product.  

Chicken livers
Sweet onions
Brown mushrooms
Shiitake mushrooms
Dry Sherry
Montreal chicken spice

How about you?  Do you have a favourite farm that supplies you with your good eats?  

Thursday, 18 August 2016

Spiked Apple Crisp

Sometimes, things don't turn out as planned. The plan was to make gluten-free apple pies. I had a El Peto gluten, wheat, milk, soya, and corn free pie crust mix and apples from the parents' backyard. There was no stopping me until my wrists became sore after cutting a large bowl of apples and the thought of kneading and rolling out dough made me change my mind.  

Apple crisp for those times you're feeling too lazy to make apple pie. For the topping I mixed certified organic and gluten free rolled oats, almond flour, cinnamon, diced butter and drizzled with amaretto.  

Happy Eats!  

Wednesday, 20 July 2016


This summer has been hot with lots of rain and raspberries. A lot of work to pick these up but so worth the work. Now to decide what to make with these, Raspberry Lemonade for sure.  

Thursday, 14 July 2016

Blueberry, Peach & Apple Crisp

Nothing says summer to me more than a crisp and some watermelon lemonade. Today is too cool to enjoy a glass of lemonade but it is the perfect day to enjoy some blueberry, peach, and apple crisp.  

3 apples, peeled and sliced
3 peaches, sliced
1 cup blueberries

1/2 cup unsalted butter
5 tablespoons almond flour
1 tablespoon cinnamon
3/4 cup organic gluten-free oats
2 tablespoons brown sugar
1/4 cup amaretto

Layer the fruit in a baking dish, apples, peaches and then blueberries.  Now make the topping, dice the butter, and mix with the next four ingredients. Layer on top of the fruit.  Drizzle the amaretto.  Bake in a 350ยบ F oven until apples are the desired tenderness. I usually bake this for about 25 minutes but it depends on the type of apples you like to use.  

Happy Eats!  

Tuesday, 12 July 2016

Gluten-free Upside Down Pineapple Cake

I have to tell you that I struggled to make half decent gluten-free desserts when it became obvious that gluten was playing havoc on my body. Along the journey, I was gifted many gluten-free cookbooks and I even bought a few myself. There is only one that I guard and cherish. All of the recipes that I have made in this cookbook have been superior to any other versions found in other gluten free cookbooks.  

Seriously, I haven't had a fail recipe from this book and I can't say the same for the others. It is Gluten-Free Baking:  Delectable from-scratch sweet and savoury treats published under Cooking Light and authored by Robert Landolphi. You can pick up the book here. Or you can find the recipe here. But I will tell you that you really do want this book in your collection. If you search for "gluten free upside down pineapple cake + cooking light" you might be directed to this recipe. It is not the same one as in the cookbook I mentioned above. You seriously, have to try Robert Landolphi's version. It is that delicious and moist.  

I did throw in a few blueberries into the mix.  

Happy Eats!  

Saturday, 9 July 2016

Spicy Chicken Drum Sticks

Another favourite recipe found in Ana Ortins' Authentic Portuguese Cooking has to be her recipe for chicken wings. Except, I didn't make chicken wings. I used chicken drumsticks which I removed the skin (a lot of work but worth it) and chicken thighs.  

The chicken is marinaded for a few hours to overnight before being transferred to a baking dish. 

I couldn't resist cooking the chicken in the marinade, it is that good.  

And messy and oh so delicious.  

Thursday, 7 July 2016

Pork Chops

Sometimes I'm inspired by things found in the garden. Today, I picked up some fresh thyme and oregano to use with pork chops. And the excitement that the first tomato of the season is almost ready to pick inspired a fresh tomato sauce.  

Thinly sliced pork browned in a saucepan with olive oil and butter. Remove and set aside.  Add two large shallots roughly chopped, a tablespoon of minced garlic. Then add 3 cups of chopped tomatoes, 1/2 red bell pepper, a splash or two of red wine vinegar, a dash or three of Portuguese piri piri sauce, thyme, oregano, capers and add the pork chops back to the sauce. Simmer until done.  

Happy Eats!