Tuesday, September 4, 2012

Food Adventures: Growing Hot Peppers....


Trinidad Scorpion Pepper.....apparently this one is around 1.5 million on the Scoville scale - (it's like the Richter scale, but for peppers) ....
Earlier this year, on a chilly winters day (January 2012), in the Great White North (…Toronto), I set a stack of pepper seeds into little pots with soil, added some water, covered them with plastic, and gave them my blessing to germinate - and fulfill their destiny of becoming hot hot hot peppers. (…..it was less of a ‘blessing’, and more of me just saying ‘grow dammit!’).

8 months on….many moons spent transplanting and fertilizing (and fertilizing….and fertilizing), combined with the very humid summer we’ve had here in Southern Ontario, I am proud to say that I have me some peppers!

During the germination process, I found that it was hard to tell the difference between the peppers once the seedlings started to sprout – so I spent some time labeling my pepper plant pots.  Somehow in all of my organization, it didn’t occur to me to use waterproof labels (whoops) so the few downpours that we have had this summer have pretty much washed out my labeling system – and now it’s a bit of a guessing game until the peppers have ripened up.  I know for sure that I have somewhere between 6-8 different varieties of peppers…..Instead of looking at this as a mistake, I choose to look at this as a ‘fun surprise’ in a few weeks time. 

I thought I’d share some pictures of the peppers as they are developing…
(just as a point of reference, the peppers used to make Tabasco sauce rate between 30,000 and 50,000 on the Scoville scale)....

Wednesday, August 29, 2012

Food Adventures: The Canadian National Exhibition, 2012

The Canadian National Exhibition (a.k.a. The CNE or The Ex) comes to Toronto for the last 3 weeks of August every year.  Basically it’s a giant fair (it's also a signal that summer is coming to an end…and although this is a sad thought, it also means that I am all that much closer to Starbucks bringing back their Pumpkin Spiced Lattes!).

I’ve been going every year since before I can remember.  The CNE has everything from carnival rides to farm animals,  a world bazaar where you can buy goods from Russia to Brazil and even a building (stadium) reserved for horse shows  (where I saw the most adorable miniature horse show this year…).  It also features an entire warehouse-sized building completely devoted to food, where culinary experiences from deep fried butter to vegan delicacies (and everything in between) is available. 

This is one of a handful of days in the year where the ‘everything in moderation’ policy I try to follow when it comes to food is thrown (like a quarterback) out the window - and I go in search of all things wacky and deep fried. 

The variety of food this year at The Ex did not disappoint.  I thought I might share some of the food adventures that I had…..(I will try to do them justice - but really words can’t describe how awesome they were….!)

Red Velvet Pancakes Stuffed with Pulled Pork

This one still makes me laugh.  (in the ‘ahaha….i can’t believe someone thought of this, and that I ate it’ way). 

The red velvet pancakes were amazing (I’m totally making these at home one day). 

The pulled pork was sweeter (almost like maple syrup) then what I am used to – I think that is how these two actually went well together (don’t laugh…it really was pretty good!).

Thursday, August 16, 2012

Lemon Thyme Chicken (a.k.a. Poulet au Thym Citronne)

This is one of the recipes from my French Farmhouse Cooking course that really rocked my world.... 

Lemon Thyme in the garden....So pretty...
This recipe hails from the Bresse area of Burgandy, France where the famous Poulet de Bresse (chickens) are raised. 
As per Wikipedia...
These birds are highly valued for their gamey depth of flavour, yet with fine, tender flesh and delicious, clean-flowing fat. Roughly 1.2 million are raised annually, but such is the demand inside France that few birds make it out of the country. As a premium product, they sell at a premium price: Poulet de Bresse command around 15 euro ($21US) per kilo at fine food markets.
The most typical examples, known as Bény, have a distinctive red crown, white feathers and blue feet, making up the colours of the French flag, making it an ideal national mascot.

This recipe is simple, but still packed with lots of flavour.  As you long as you don't burn the chicken when you brown it (which sometimes happens to me) it's truly a one-pot dish. 
The key with this recipe is to get a good brown on the chicken before stewing. 
If you don't have lemon thyme (I've never found it in my local grocery stores….I just happen to have it because I grow it every year in my garden) use regular thyme and add a bit more lemon juice (to taste) at the end.  You'll still get a lovely lemon and thyme chicken stew. 
I served this with a basic chive mashed potatoes and some glazed carrots. 
This is most definitely what I would call 'rustic comfort food'...

More Lemon Thyme pictures....it was so pretty that I couldn't stop photographing it!
Lemon Thyme Chicken (a.k.a. Poulet au Thym Citronne)
(Adapted from 'French Farmhouse Cooking' course manual - George Brown College)
Serves 5 

Friday, August 10, 2012

French Farmhouse Cooking

Holy blog delay Batman!  (yes, I know I've said that before)....

This summer has been crazy-busy, but so much fun.  I've been to two destination weddings (Cancun and Denver), and there has been lots of fun times and food with friends and family. 

This post has been a long time coming.  My review of the French Farmhouse Cooking course I took. 
I really enjoyed this class.  The recipes were more on the 'rustic' side of cooking, with a lot of great one pot dishes.  I picked up a lot of useful information and even learned how to prepare a rabbit!  (I don't think I'll be doing that again for a while, but it was a good experience...).  This course was 6 weeks long.

Tuesday, June 26, 2012

Lemon Basil Tomato Pesto Pasta with Shrimp

Lemon Basil in the garden....

Southern Ontario is experiencing a wonderfully warm and steamy summer so far, which means that it's only June 23 and my garden looks like the 'after' picture from a Miracle Grow commercial.  This weekend I was delightfully surprised to find that my lemon basil plant already had enough leaves to make pesto....(YAY!). 

A couple of years ago, on one of my yearly trips to Florida, my aunt made this memorable Tomato Pesto Pasta with Shrimp.  You know how some dishes (for whatever reason) just stick with you (this happens to me all the time)....this pasta dish was no exception.  So I thought I'd take a crack at replicating it....and it turned out to be a TOTAL SUCCESS.

This recipe will give you left over pesto, which can stay in the fridge for a few weeks.  It has a fresh taste (from the lemon basil) and light richness (from the roasted garlic and roasted tomatoes) that would be great with baked fish, baked chicken, as a spread on a baguette (mmmm, baguette)....etc.
Mmmmmm...pasta....
Lemon Basil Tomato Pesto Pasta with Shrimp

Thursday, June 14, 2012

Dairy Free Berry Cupcakes


I have a little munchkin in my life who can't have dairy.  Now, I imagine that it’s hard to avoid dairy when you have a kid, considering all of the ready made foods and snacks out there that kids love which contain dairy....and I knew I would be seeing his mama so I thought I would send these along with her for him to try - Dairy Free Berry cupcakes.   Fresh berries are in abundance at this time of year in Ontario, which is perfect for this recipe.....


Dairy Free Berry Cupcakes
(Adapted from 500 cupcakes)
Serves 12

Sunday, May 27, 2012

Blue Hydrangea Red Velvet Cake


I think I could sum up this post with two words....'lesson learned.'

Last weekend was Victoria Day here in Canada.  Which means that it was the first long weekend of the summer.  My pregnant cousin happened to be visiting from Calgary (that's in the province of Alberta for those of you who need to brush up on your geography).  And since this was probably the last time we would see her before she had the baby, the visit called for a Baby Shower! 

She's having a boy, so I thought that some sort of blue cake was in order.  I took my Red Velvet cake recipe, replaced the red food colouring with Wilton's Royal Blue food colouring and a dab of Wilton's Violet food colouring to make (are you ready...?) - Blue. Velvet. Cake. 
Once baked, the cake was a lovely rich royal blue colour and it even tasted great (I sort of expected it to taste 'blue').  For some reason, while I was sampling the cake, I caught a reflection of myself in the mirror - my tongue was royal blue, my lips were royal blue, even my teeth were royal blue.  (French accent - ahhh...horrible!) 
So after drinking a tonne of water and brushing my teeth (a couple of times) (...with the fancy whitening toothpaste),  I decided to scrap the idea and go back to the original 'tried and true' red velvet cake recipe.

I played around with a couple of icing techniques and (since she's having a boy) went with various shades of blue hydrangea's.   


The cake was devoured within minutes (seriously...I should have timed it) and I received lots of compliments (win!). 

I find that sometimes these mistakes are necessary for the learning process - and now I know what to do to make a person’s teeth blue...(I am going to put that into the ‘funny practical jokes’ bank)...
Maybe next time I try to make a blue cake (...I'm sure there will be a next time) I will go for a baby-blue shade instead of trying to poison myself with blue food colouring to make a royal blue cake....

Happy Cooking!

Thursday, May 24, 2012

Guyanese Custard Block

(I should probably premise this story with the fact that I am the Canadian born offspring of two Guyanese parents)...

It was my Dad's birthday a few months ago.  He's one of those people who doesn't really like a big fuss on their birthday (which I don't understand - I feel as though my birthday should be a national holiday).  Because he doesn't like a big fuss, we try to keep it low key, but special.

This year, I decided to flip through this Guyanese cookbook we had (dated 1973) and attempt something for dessert for his birthday from 'home' (anyone with Guyanese family living abroad knows that Guyana is referred to as 'back home' or just 'home')....
I love crazy cookbooks like this....you just never know what you might find in them!
In it, I found a recipe for something called 'Custard Block'.....

I thought this recipe was great for a couple of reasons (1) Because it's called 'Custard Block'...that's exactly what it is.  A block of frozen custard.  And (2) because it's main ingredient is something called 'Bird's Custard Powder'.  Now, Birds Custard Powder brings back many memories from my childhood.  It's one of the first things that my Mom would let me make on my own.  It’s a custard powder, which when you add milk and sugar to it over heat - makes this gloop-y yellow custard that my dad LOVES with any sort of pie or crumble (there were equal parts pie and custard in his bowl)...


Custard block is like ice cream without all the work.  I used fat free evaporated milk, which really lightened the recipe up.  It's a great summer dessert and really easy to make.  

Fat-free goodness....
Guyanese Custard Block
Adapted from 'What's Cooking in Guyana' Cookbook
Serves 6
 

Thursday, May 17, 2012

Springtime Asparagus & Ham Pasta

It's Spring here in Can-adia.  Spring (to me) means that it's time to get the gardening on (hot peppers, tomatoes, herbs and the such), get a pedicure (to take care of the gnarled-winter-toe situation) and pull out the floaty spring dresses from last year.  It also means that for the next 4-5 months, the vegetables will taste a million times better than they do in the winter.

I found this recipe in a Foodland Ontario calendar that I have hanging in my cubicle at work....The calendar features a new recipe every month using one of the many Ontario fruits and vegetables that happens to be in season.  This month (May) it's Asparagus....This recipe is simple, really tasty and only takes about 30 minutes to prepare, so it's perfect for a weeknight dinner.


I find that asparagus has the beneficial side effects of reducing that ever-annoying water weight gain that happens once-in-a-while  (which is a WIN in my opinion)- I don't know if this is actually a real thing or just my imagination...either way, it is great when trying to fit into last year's spring/summer dresses!... And I am sure you don't need me to tell you that Asparagus is just plain good for you (even if it does make certain 'things' a little smelly).....

Springtime Asparagus & Ham Pasta
(modified from Foodland Ontario 2012 calendar)
Serves 5

Friday, May 4, 2012

Spelt Breaded Pork Chops with Spicy Citrus Marinade

This recipe is from the Sauces and Marinades class that I took.  It’s a quick and easy marinade to put together.  Keep in mind that marinating the pork chops overnight will make a world of difference. 



In class, we grilled these - which was good.  Personally I love breaded pork chops.  I used spelt bread crumbs because I eat a lot of spelt bread, and when it goes stale, I make breadcrumbs out of it (oven dry them, then blend them up in a food processor) - Also, I've heard that spelt is good for you.......so there's that too.  I employed my oven frying skills to make sure the breaded pork chops were nice and crispy without adding too much fat.

These pork chops are great with apple sauce and boiled & pan fried potatoes (pictured above). 

Spelt Breaded Pork Chops with Spicy Citrus Marinade
(adapted from Sauces and Marinades George Brown College Manual)
Serves 4

Thursday, April 26, 2012

Oreo Cadbury Mini Eggs Cheesecake Cupcakes

Okay, so this recipe is similar to the Oreo Cadbury Mini Eggs Easter Squares, but lightened up and made into cheesecake cupcakes.
I made these for my Uncles birthday.  He likes dominos....hence the theme for these cupcakes.
The Oreo Cadbury Mini Eggs Easter Squares (which are actually just cheesecake bars) were such a hit at Easter that I decided to use that recipe - but lighten it up a little (because there were copious amounts of icing involved this time around).  Instead of heavy cream I used fat free evaporated milk.  Instead of full fat cream cheese, I used the one that was reduced fat by 25%.  And I didn't put any crushed Cadbury Mini Eggs in the Oreo crust like I did last time.  Even with these modifications, they still came out great...

(Another reason for making these is that I still had Cadbury Mini Eggs leftover from Easter - which makes going sugar free REALLY hard....So I figured this was a good way to use them up so I could avoid the temptation altogether...)

I cheated and bought Wilton's black icing to make the dominos (because if there is one thing I learned in my cake decorating class - it's that making black icing is just too involved...).

Oreo Cadbury Mini Egg Cheesecake Cupcakes
Makes 24 cheesecake cupcakes

Thursday, April 12, 2012

Oreo Cadbury Mini Egg Easter Squares


Sometimes I'll take two things I love - like Oreos and Cadbury Mini Eggs - and combine them, thinking - since they are so good on their own - together can only be better.  Sometimes it's an epic fail....

But sometimes, it's a major win! This is what happened with this mashup of Oreo cookies, Cream Cheese and Cadbury Mini Eggs...
Cadbury Mini Eggs are one of the best things about Easter!
The inspiration for this recipe came from a lovely blogger - Buttercream Blondi - who's creations are always gorgeous and inspiring. 

I realize that this post is little after the fact (considering Easter was last weekend) but I really think that these would be good any time of the year with any candy covered chocolate (M&M's, Reese’s Pieces etc). 

Oreo Cadbury Mini Egg Easter Squares
Makes about 24 squares (depending on how big you cut them)

Wednesday, March 28, 2012

Teriyaki Marinated Salmon Fillet in Phyllo Pastry

So I saw the movie 'Salmon Fishing in the Yemen' a couple of weeks ago - which was the inspiration behind me sitting down to write this post for my favourite salmon recipe.  This movie is probably one of the best romantic comedies that I've seen in a while.  It’s hilarious (which is almost entirely because of Kristen Scott Thomas) and heart-warming.  And come on....the title alone would make me want to see it....

I picked up this recipe from my Sauces and Marinades class.  There is something about wrapping the salmon teriyaki in layers of butter and phyllo pastry that makes it a-mazing (I am sure wrapping anything in layers of butter and phyllo pastry would have the same effect....I might even consider giving tofu another chance if it was wrapped in layers of butter and phyllo pastry....).  I think the phyllo pastry has the added benefit of 'fancy-ing up' (yes, 'fancy-ing' is a word) the basic salmon teriyaki recipe.  Whatever the reason, the combination is delicious.

This is an adapted version of the recipe that was taught in class.  I turned the marinade into a glaze.  I find the glaze holds better to the salmon once it's wrapped in phyllo.  Should you want to be healthy, you can skip wrapping the teriyaki glazed salmon in layers of butter and phyllo pastry and instead pan fry or grill it.   

Also, since salmon has a lot of natural flavour, make sure you use a low sodium soya sauce - otherwise you will end up with a big salty mess.

Teriyaki Marinated Salmon Fillet in Phyllo Pastry
(makes 4-6 servings)

Ingredients:

Monday, March 12, 2012

Sauces and Marinades

Sauces and Marinades is a 6 week course offered at George Brown College through their Continuing Education program.  The main focus of this course is marinating different types of meats and fish, and then either creating a sauce out of that marinade, or pairing the dish with an accompanying sauce. 

The instructor for this course was fantastic.  She taught us to analyze and dissect each recipe in order to really question and understand why each step was included - which helped to further my quest to be able to 'cook without a recipe'. 

Week 1: Mmmmm...Carbs....
First class.  This was a demo-only class.  The instructor provided an introduction to the properties of sauces and marinades and the flexibility that these provide a cook in the kitchen. 
Demonstrated in this class were sauces specifically for pasta.  All of the sauces tasted awesome (It's not too surprising that I found all of these recipes amazing...I do love me some carbs...).  There was a Three Green Pasta with Scallops and Pesto Sauce - this pasta had peas, pesto (making pesto was part of the demo as well) and asparagus (hence - three green) and a healthy dose of whipping cream.  When I've made this at home, I replaced the whipping cream with skim evaporated milk and it actually tasted great.  There was a Spagettini Col Sugo Di Erbe E Pomodoro Crudo, which was a lovely basil/sage/rosemary/mint tomato sauce.  It tasted amazing with olive oil and parmesan cheese (I never would have thought to put mint into a tomato sauce...).  There was a Pasta with Sun Dried Tomato in Cream Sauce.   I loved the flavours of the red pepper and sun dried tomato.  There was also a Pasta with Cream Wild Mushroom Sauce.  This sauce had dried wild mushrooms (which were rehydrated), white wine, shallots and (you guessed it) whipping cream.  Rich, but very good.  And lastly, Linguine with Clams in a Spicy Pernod Sauce.  This recipe had fennel which I had not worked with too much before this class, so that was interesting.  Pernod (for those who don't know) is a French liquor (tastes like Anise).  Also, this was my first experience with cooking clams.  So that was it for the first class.  I found these to be very easy, not time-consuming recipes that would work for a weeknight dinner. 

Monday, March 5, 2012

Rock Buns


My Grandmother.....
When I was younger, my grandmother often came over and spent the weekend.  This was always so exciting, because I was lucky enough to have one of those grandmothers who spoiled me with attention, cuddles & kisses.  AND when we baked together she would let me put sprinkles on everything - & when your 6, the person who lets you put sprinkles on things is the next best thing to Santa Claus. 

One of the earliest memories I have in the kitchen is baking Rock Buns with my grandmother.  Rock buns are an excellent breakfast/snack foods.  Think muffins without the bottom (I only eat the tops of muffins...unless it is an amazing muffin - like a chocolate chip muffin - only then I might consider eating the bottom).  Rock buns are super easy to make.  They take maybe 15 minutes to mix, and 25-30 minutes to bake.  And you can put pretty much anything in the rock buns to make different variations - shredded coconut, cranberries, chocolate chips...the options are endless!

It was my grandmothers 87th birthday last weekend.  Like many 87 year old, her short-term memory is not too good, and she sometimes has a vacant look in her eyes.  It's the unfortunate signs of Alzheimer’s setting in. 

Her story is not unlike many woman with a South Asian background from her generation - Arranged marriage at 13, had her first child (of nine) at 15, complete with relocating to a new country at 50 & then losing her husband of 40 years (my grandfather - who I never had the pleasure of knowing) to lung cancer.  What makes her story unique, and why I still see her as the superhero from my childhood days, is when her husband passed away she pushed on, put her existing skills to use and embarked on a her first  career (outside of the home) as a seamstress.  Also, once she retired she discovered a hidden talent for art at 65, creating some of the most wonderful paintings that I am proud to have on my walls. 

I know that there may not be too many years left, and those that are will not be easy as her memories slip farther away.  But I will always be grateful for my memories, the cuddles & kisses and the Rock Buns.

Rock Buns
(makes about 24)

Thursday, March 1, 2012

Red Velvet Cake



I have been having love affair with Red Velvet Cake for about 5 years now.  I discovered the wonderful that is the red velvet cake when I was visiting family in Florida.  And now, I love anything red velvet (except for this red velvet latte I tried last Christmas...lets just say that my taste buds were offended by it...).   There is something so deliciously perfect about the combination of red velvet cake and cream cheese icing.  It's not often that we find red velvet cakes in the supermarket or bakeries here in Canada (it's just not as popular here as it is in the USA) so I have been on a mission to spread the 'Red Velvet Word' ever since.

After discovering red velvet, I also set out on a quest to find the perfect red velvet cake recipe.  There were so many out there that I had a problem finding one that was (1) A rich deep red colour - not brown-ish red (2) Had a hint of cocoa that was not overwhelming (3) Perfectly moist, because really, who likes a dry cake?!?  I used a recipe I found here and here as a base and adapted it to my liking. 

So, I am not a cake decorator (can't be good at everything).  I took a cake decorating class with my best friend a couple of years ago and I failed miserably.  I have always had a *very slight* tremor in my hand.  It's not noticeable, but has meant that I would never have had a career as a surgeon...and apparently also meant I would never be able to write well with icing on a cake - the instructor couldn't understand why my 'Happy Birthday' looked like a font out of a 1950's horror movie.  But one day I stumbled across this rosette icing technique on 'I am Baker'.  I found it super easy and not incredibly time consuming.  I love the look of the rosettes clustered on cakes and cupcakes.  I used a 2D tip instead of the suggested 1M (because that's what I had from the cake decorating class) and it worked fine. 

These are not roses...they are cupcakes!!!
(I have only made this cake using a scale to measure out the ingredients.  The next time I make it, I will convert the measurements to cups and update... )

Red Velvet Cake
Makes 2 9"cakes or 24 cupcakes

Friday, February 24, 2012

Bacon Tomato Lentil Pasta

These lentils look so pretty!
 Things I love about this recipe:
(1)   It’s got bacon (and no….I do not have a bacon addiction ….I’ve been tested...)
(2)    I love the bitter flavor of arugula
(3)    The lentils make the pasta seem creamy without actually adding any cream (healthy-ish, right?)
a.     I've also heard that lentils are good for you (wikipedia knows everything!)
(4)   The ingredient list is pretty simple...
a.     Whenever a recipe calls for 'pasta', I try to use brown rice pasta (as a general rule, I 'try' to 'healthify' the rest of my diet in an effort to balance out the amount of bacon that I consume....)
b.     If arugula isn't your cup of tea, you can supplement with flat leaf parsley (...now, I am not trying to tell you what to do here, but I would really 'recommend' giving arugula another try... )

I adapted this recipe from one I found in a Martha Stewart magazine a million years ago.  It's a good hearty winter pasta and makes for good leftovers. 

(Although I don't always do this....even though I should) I recommend reading the directions in its entirety prior to starting the recipe.  In order to minimize the cooking time,  you can caramelize (- this is possibly the most overused word in my Dad's vocabulary....he'll be excited that it made an appearance on my blog...) the onions and boil the lentils at the same time.

Bacon Tomato Lentil Pasta
(Makes 4-6 servings as a main course)

Tuesday, February 21, 2012

Bacon Caramel Popcorn


 

I still have bacon left over in the freezer from the Butchery and Charcuterie class that I took last November/December. 

My lovely aunt (the same one who organizes our yearly cookie exchange) sent me this recipe a couple of weeks ago as she knows I have a particular affinity for anything with bacon in it....

I love caramel popcorn.  (and I'm sure I am not the only person that finds it addictive.)

So - because of all of these things, I felt like the stars were aligning for me to make this recipe. 

Bacon Caramel Popcorn 
Adapted from Edible Canada.
(Approx. 10 servings)

Wednesday, February 15, 2012

Sprinkle Spiral Cookies


I stumbled upon these delightful cookies when I was looking for a recipe on how to make Battenburg cake (which is quite possibly my most favourite dessert recipe ever....) (well, maybe not ever, but definitely top 5...).  (Back to the cookies...) There was something about the sprinkles and colours in this cookie that immediately brought a smile to my face. 

A few months ago, one of my very good friends lost her mother to cancer.  In an effort to cheer her up and bring a bit of sunshine into her world, I made these cookies, hoping that they might have the same effect that they did on me - I am of the opinion that sprinkles make everything just a little bit better. 

The recipe and directions were flawless (I found these at Sprinkle Bakes - this girl really is a baked-goods genius), but it did take me a couple of trials to get them right.  I am pretty sure this had to do with my fridge temperature and my mixer (I don't have a food processor as the recipe recommends - so I had to make do with the electric mixer).  Despite the numerous failures, I learned from my mistakes, persevered - and four batches of colourful cookie dough in the green bin later - success!
 
I'll share my 'lessons learned' in an effort to make future attempts by any other willing bakers just a little easier...

Colourful Spiral Cookies
(Adapted from Sprinkle Bakes)
(Makes about 3 dozen)

Thursday, February 9, 2012


Liebster is German word that translates in English to
"dearest", "favourite", "sweet" and "lovely". It’s meant for up-and-coming
blogs with less than 200 followers."

I was so excited to find a comment on my blog this morning stating that Ruth @ Spring of a Curiouseed had awarded my little blog this award. (Thanks Ruth!)  It means so much to me that a fellow food blogger took the time to pick out my blog for this award.  I am still relatively new to the food blogging world and I am thrilled to find that it is so welcoming and supportive. 
Now it's time for me to keep the chain on the go and award the Liebster blog to 5 of my favourite up and coming blogs with less than 200 followers.

Here are the rules
1.     Thank your Liebster Blog Award presenter on your blog.
2.     Link back to the blogger who presented the award to you.
3.     Copy and paste the blog award on your blog.
4.     Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers each)
5.     Let them know they have been chosen by leaving a comment at their blog.

My Liebster Blog Winners! 

2. Dianna @ Double Batch
4. LiamIs Butter a Carb? (I know you already got one,  but I thought you deserved another just because of the ‘candied bacon’ post…)

Make sure you check them out....There are some really great recipes to be found...

Thank you to everyone who has supported me and this blog.  I really enjoy reading all of your comments.  It's a highlight in my day.