- 1 1/2 cups cubed chicken breast meat
- 1/2 package fajita mix
- 4 large flour tortillas

Cream Mixture
- 1 tablespoon butter
- 1/2 cooking onion, diced
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 4 ounce can chipotle peppers, diced
- 2 jalapeno peppers, diced
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup salsa, divided
- 1 cup shredded Cheddar cheese, divided
- 1/8 cup milk

Directions:

1. Cook chicken breasts on medium heat for 4-5 minutes. Sprinkle on fajita mix and 1 tablespoon of water. Remove from heat when there is no more sauce.

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

3. In a medium saucepan over medium heat, melt the butter and saute the onions until tender (about 3 to 4 minutes). Add the spices, then stir in the peppers, cream of chicken soup, sour cream and 1/4 cup salsa. Mix well.

4. Combine 1/4 mixture and 1/2 cup cheese with chicken, set aside. Add remaining salsa and milk to mixture.

5. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

6. Spoon cream mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

































Adapted from: All Recipes Chicken Enchiladas II
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Yield: 8 pancakes

Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 egg
- 3 tablespoons butter, melted
- 1 1/2 cups milk
- 1/2 cup chocolate chips

Directions:

1. Let the egg and milk sit at room temperature.

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the egg, melted butter and then milk; mix until smooth.

2. Heat a lightly oiled frying pan over medium high heat. Pour the batter onto the pan, using approximately 1/4 cup for each pancake. Sprinkle on chocolate chips. Flip pancake when bubbles appear. Brown on both sides and serve hot.
























Adapted from: All Recipes Good Old Fashioned Pancakes
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Ingredients
- 1 cup butter, halved
- 1 cup sugar
- 1 cup water
- 1 1/2 cups flour
- 2 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup milk, room temperature
- 2 1/2 cups fresh blueberries
- 1/2 teaspoon ground cinnamon
- 2 tablespoons sugar

Directions:

1. Melt 1/2 cup butter in 10 inch baking dish; set aside.

2. In a saucepan, heat sugar and water until sugar melts; set aside.

3. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times.

4. Roll dough out into two squares. Place first piece of dough in the butter; sprinkle dough with cinnamon and sugar. Spread berries over dough. Place second piece of dough on top of berries; sprinkle with cinnamon.

5. Pour sugar syrup on top of dough (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold.



















































Notes: We put in an extra 1/2 cup of berries than the original recipe called for. Yum!

Adapted from: All Recipes Blackberry Cobbler
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Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 3 mashed overripe bananas
- nutmeg, cinnamon, vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of the loaf comes out clean.

Notes: Smelled good, but not enough banana taste.

Adapted from: All Recipes Banana Banana Bread
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Ingredients
- 4 chayote
- 1 tsp salt
- olive oil
- 1 cooking onion
- 4 cloves of garlic
- 1/2 tsp of trassi - 8 chili
- 1 slice of dried galangal
- 1 package of shrimp
- 1 can of chicken broth
- half a small can of coconut milk

Directions:

1. Peel chayote, cut in the middle, and take out seed. Slice chayote intro strips. Marinate chayote with 1 tsp of salt.

2. Thinly slice garlic, onions and chili. Cut shrimp into 1 cm bits.

3. Fry onion, garlic, chili, trassi and galangal. Then fry the shrimp.

4. Boil chicken broth and chayote. (but not for too long) Pour in coconut milk. Boil for a bit more.






























Notes: The cho cho was too spicy, I would probably only use 4-6 peppers next time. May use red paprika for colour. Should use less coconut milk than more.

Adapted from: Grandma Brata's Cho Cho Recipe

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- fresh perch fillet
- salt and garlic powder to marinate
- Cajun seasoning mix
- sliced bread



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Ingredients
- 4 stalks fresh broccoli
- 2 chicken breasts
- 1 can condensed cream of broccoli soup
- 1/3 cup milk
- 1 cup shredded Cheddar cheese
- 1 tablespoon butter, melted
- 2 tablespoons dried bread crumbs

Directions:

1. Preheat oven to 450 degrees F (230 degrees C).

2. Cook chicken, chop into cubes. Season with salt, black pepper, onion powder and garlic.

3. Chop broccoli, place in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.

4. Place the cooked broccoli in a 9 inch baking dish. Top with the chicken. In a bowl, mix the soup, milk, and half of the cheese. Pour mixture over the chicken (may mix a little). Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

5. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.







































Adapted from: All Recipes Broccoli Chicken Divan
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Rice
- 1/2 tsp salt
- 2 cups glutinous rice
- 2 400ml cans coconut milk

Filling
- 1/2 pound chicken breast
- 1/2 stalk of lemongrass
- 2 cloves garlic
- 1 teaspoon ground cumin

Directions:

1. Soak rice overnight in water. Drain. Wash rice.

2. Boil chicken until cooked.

3. Bring rice with 1 1/2 can coconut milk, 1 cup water and a pinch of salt to a boil. Rolling boil for 5 minutes, then steam rice for 30 minutes.

4. Shred cooked chicken. Finely chop garlic and lemongrass.

5. Fry garlic and lemongrass until browned. Add chicken, fry for 3 minutes, then add 1/2 can of coconut milk. Simmer until filling is dry. Season with salt, pepper and ground cumin.


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- Baguette
- Montreal Smoked Meat
- Red onions
- Tomatoes
- Romain lettuce
- Havarti cheese
- Honey Mustard





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Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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Notes: We had a cousins sleepover at the cottage and this is what I made them for breakfast.
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- spinach
- strawberries
- feta cheese
- walnuts

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- pita rounds
- Tzatziki Sauce
- cucumbers
- tomatoes
- red onion
- red peppers

Souvlaki Marinade
- 3/4 cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper

Directions: In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Marinate chicken and refrigerate for at least 1 hour.



Adapted From: All Recipes Chicken Souvlaki Gyro Style
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- 4 chicken breast halves
- salt and pepper to taste
- flour
- 1 egg
- breadcrumbs
- toothpicks

Filling
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 3/4 stick grated mozzarella cheese (100g)



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Ingredients
- 1/2 cup of butter
- 1/2 cup of sugar
- 2 large eggs
- 2 cups of chocolate chips
- 1.5 cups of flour
- 2 tbsp of cocoa
- 1 tsp of baking powder
- Pinch of salt
- Vanilla ice cream

Directions:

1. Preheat oven to 350 degrees.

2. Whiz butter and sugar together in a food processor. Add eggs and continue to whiz. Add chocolate chips and whiz until they are ground into small bits.

3. Sift together the flour, cocoa, baking powder and salt and add to the food processor. Pulse until incorporated.

4. Roll dough into balls the size of golf balls. Place on a baking sheet and press down to flatten. Bake for about 6-8 minutes. Let cool.

5. Place a cookie on a baking sheet and top with one heaping scoop of ice cream. Put another cookie on top and push down until the ice cream spreads out and reaches the edges. It should be about an inch thick and evenly dispersed. Continue until desired number of sandwiches have been assembled and put in the freezer. You may need to put each sandwich into the freezer immediately after assembly to avoid excessive melting.









































Notes: The ice cream sandwiches definitely tasted better after we plastic wrapped them and stored them in the freezer.

Adapted from: Chef Michael Smith Ice Cream Sandwiches
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- 1 tortilla
- Peanut Butter
- Honey
- 1 banana (sliced if tortilla shell is big)

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Ingredients
- 2 skinless, boneless chicken breast halves
- salt and pepper to taste
- 1/2 container ricotta cheese (425g)
- 1/2 1 package frozen chopped spinach (300g), thawed and drained
- 1 clove garlic, minced
- 1 eggs, beaten
- 1/2 stick grated mozzarella cheese (100g)
- 1/2 jar spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Split open chicken breasts on the side for stuffing. Season chicken breasts with salt and pepper to taste; set aside.

3. In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with the mixture (optional: secure with toothpicks). Place stuffed breasts in a lightly greased baking dish. Pour sauce over all and sprinkle with remaining cheese.

4. Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.



















Notes: I served the dish with vegetable medley and warm toasted slices of bread. I think the recipe made enough filling for at least 3 more (5 total) chicken breasts. Next time, I will grate more cheese and double the sprinkled cheese.

Adapted from: Maria's Stuffed Chicken Breasts
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- English muffins
- poached eggs
- smoked salmon

Hollandaise Sauce
- 1 1/2 stick of unsalted butter
- 2 egg yolks
- 1/2 lemon
- salt
- cayenne pepper

Foodwishes Hollandaise Sauce


















How to poach an egg


















Yum Yum Yum


















Notes: We made this two days in a row (2 failures and 2 successes) I think half a lemon makes the sauce really tart so we just use a dash. Vinegar is really important to make a poached egg that will stay together, especially if your eggs are not fresh from the chicken. When incorporating the melted butter into the Hollandaise sauce, it's really important to only put a spoonful at a time. Otherwise, the mixture will "break" and it gets really watery. You need to beat pretty fast to mix it in. If it looks too wet, you can try to let it sit and the consistency should change after a while.
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Batter
- 2 cups of flour
- 1 cup of water
- 2 eggs

Filling
- cabbage, green onion
- pork, shrimp
- tempura bits

Topping
- fish flakes, okonomi sauce


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Filling
- 2 cans of peaches
- 1/4 cup white sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch

Crust
- 1 1/4 cup all-purpose flour
- 1/2 cup white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water

Topping
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 teaspoon cinnamon, lemon juice, and cornstarch. Toss to coat evenly, and pour into a baking dish. Bake in preheated oven for 10 minutes.

3. Meanwhile, in a large bowl, combine flour, 1/2 cup white sugar, baking powder, and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Stir in water until just combined.

4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 25 minutes.



















Notes: We added juice from one of the cans of peach and two more tablespoons of cornstarch. We simmered the dish in the oven until the liquid was evaporated. The fruit ended up being too sweet; will use less sugar in the filling.

Adapted from: All Recipe's South Peach Cobbler
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Notes: Made this with val, ren and kev. We got fresh pizza dough from Longos.
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Ingredients
- 2 chicken breasts
- 1 cup Italian dressing
- 1 red pepper
- 1 tomato
- 2 Focaccia triangles
- 2 slices of Mozzarella cheese

Directions:

1. Marinate chicken breasts in fat free Italian dressing, salt and pepper for at least 10 minutes.

2. Slice tomatoes and pepper. Toast the bread.

3. Pan fry chicken breasts. Place the chicken on the bread with Mozzarella cheese on top. Put in the oven to melt the cheese.

4. Pan fry the red pepper and tomatoes until tender. Place in sandwich. Add condiments (mayonnaise, honey mustard) and serve.



















Notes: I used a straight edged knife to cut the bread but my finger was in the way and I cut my left middle finger. It really hurt. Then, I burned my left upper arm when I took the pan of toasted bread out of the oven. I made two sandwiches and hurt myself twice in the process.
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Ingredients
- 1 onion
- 1 red/green pepper
- 1 lb boneless chicken
- package of seasoning mix

Directions:

1. Slice onion, pepper and boneless chicken into thin strips.

2. Heat 1 tbsp oil in large skillet over medium high heat. Stirfry chicken 3-5 minutes or until no longer pink.

3. Stir in seasoning mix and 1/4 cup of water, add pepper and onion. Cook and stir 3-4 minutes or until vegetables are tender crisp.

4. Warm tortillas according to package directions. Spoon some fajita filling onto each tortilla. Top as desired and roll up tortillas to serve.
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