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What I’ve Been Making Lately – September 9

What I’ve Been Making Lately – September 9

Mini M&M Chocolate Chip Cookies I couldn’t resist picking up some mini m&m’s at the bulk food store, and thought that cookies would be the best vehicle for them. I used the chocolate chip cookie recipe from the Joy of Cooking. I replaced half of […]

What I’ve been making lately – July 21

What I’ve been making lately – July 21

Aloo Matar In an effort to make some more meat-free, filling dinners, I thought I would try out this Aloo Matar recipe from Vegan Richa. I loved the idea of a thick, potato based curry. It definitely took me longer than 30 minutes. Most recipes […]

Frozen Berry Sangria

Frozen Berry Sangria

I love Sangria during any season. Change up the wine and the fruit and it works for any party, celebration, or night at home.

For these hot summer months, there’s nothing like a cool frosty drink. This Frozen Berry Sangria brings back the nostalgia of snow cones at street festivals with an adult twist.

Whip up a batch of this and pour it in a pitcher for your next backyard barbecue.

For sangrias, I like to use a drier wine because I like to add a couple different juices or pops to it. If I use a sweet wine, it tends to be a little too sweet for some.

Frozen Berry Sangria

Prep Time10 mins
Servings: 6

Ingredients

  • 1 Bottle Rosé Wine
  • 1 oz Peach Schnapps
  • 1 cup Cranberry Juice
  • 1 cup Margarita Mix
  • 1 cup Frozen Fruit
  • 3-4 trays ice
  • 1/2 cup Frozen fruit

Instructions

  • Add the wine, Peach Schnapps, cranberry juice, margarita mix, 1 cup of fruit, and ice into a blender and blend until smoothish
  • Pour into a pitcher, or into stemless wine glasses, top with the rest of the frozen fruit and enjoy!

This sangria recipe almost couldn’t be easier. It takes no time to whip up, and you really could just use any combination of wine, fruit, and juices you have on hand. I just love rosé for summer. And also literally any other time.

Check out my other food and drink posts here.

Follow me on Instagram @hstrong_ to see everything I’m making.

What I’ve been making lately – June 16

What I’ve been making lately – June 16

Tacos Al Pastor Pork was on sale, so we thought we’d make tacos. Not just tacos, but my favourite kind of tacos – Al Pastor. I love pineapple on anything and everything. I was going to just cook the meat in a slow cooker. Ethan […]

Just a really solid Breakfast Burrito

Just a really solid Breakfast Burrito

As a child, I hated breakfast for dinner. As an adult, I have completely embraced it. Sorry mom! We had exactly two large tortillas left that we wanted to use up, and I thought that breakfast burritos would be the way to go. These are […]

What I’ve been making lately – May 18

What I’ve been making lately – May 18

Vegan Carrot Coconut Soup

We ended up with a lot of carrots in a farm box we picked up, so I thought a carrot soup was in order. It was a very filling soup that has a lot of room to put a spin on it. I think you could add curry powder, or chili flakes to give it more of an oomph.

Find the recipe here.

Cinnamon Roll Cake

Ethan came home from work one day with a sparkle in his eye and a recipe on his phone that a co-worker texted to him. I wish I knew where the actual recipe was from but it was literally just a screen shot of something. It was delicious and wonderful and it’s going to be in our regular dessert rotation.

Breakfast Smoothie

I’ve been trying (lol) to eat decently, and start some mornings off with a smoothie. I always use a banana base, and then just add stuff in based on what I have. This week I have been using banana, frozen mango, frozen strawberries, milk, and greek yogurt.

Surf and Turf with a Wedge Salad

On the one warm day we’ve had this month, we turned on the barbecue. We grilled some nice little steaks. Then using aluminium foil boats, I cooked the shrimp and corn (in separate boats.) For the shrimp, I threw in some butter, cajun seasoning, and garlic. For the corn I used frozen corn with some butter and Everything but the Elote Seasoning from Trader Joe’s.

Roasted Pepper and Tomato Soup

My favourite way to use up things in my fridge is to roast them and make a soup. We had ordered a CSA from a local farm, so there was a lot of extra veg kicking around. The soup I made is not too different from this one here, the only difference really is that I added in an orange pepper, used vegetable stock, and topped the soup off with chives.

Thai Chicken Lettuce Wraps

We had sweet chili sauce. We had chicken. We had lettuce. Why not try some lettuce wraps. I’ve never had lettuce wraps before, but I was looking forward to this dinner. We made the chicken in the slow cooker, and I pickled some carrots and cucumber (recipe here), and topped all of that with the sauce.

So the pickled veg was great, but I hated the rest of it. I think I should have fried the chicken a little bit after taking it out of the slow cooker for a little more crisp. I just didn’t really like the hot chicken with the cold lettuce and pickles.

Grilled Ham and Scallop Potatoes

We had a ham in the freezer that we thought we should use up. An idea struck me that we should cut it and grill it. It was great!! I can’t have ham without scalloped potatoes so Ethan whipped some up, roux and all.

Homemade Strawberry Milkshake

I have been craving a strawberry milkshake for a while now, and we just happened to have some ice cream on hand. We blended about 5 or 6 scoops of ice cream with about a cup of fresh and frozen strawberries, and just adding milk as we went to blend. I had to top it off with a bit of whipped cream.

Blackened Chicken and Arroz con Frijoles y Maíz

Since we won’t be going on vacation for a while, we thought we would make a dinner that reminded us of it. For the chicken I coated it in a homemade blackening seasoning (similar recipe here), seared it on the stove top, and then finished it in the oven. For the rice, we made it with some water and vegetable stock, and then stirred in a small can of salsa, and added in the beans and corn.

My Mom’s Banana Bread

We had some excess bananas living on the kitchen counter, so I thought it would be the perfect time to finally make my mother’s banana bread. It came out perfectly and can’t wait to make it again with anther set of bananas living on the counter. Get the recipe here.

Check out all of my food posts here.

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My Mother’s Banana Bread

My Mother’s Banana Bread

Out of all of the banana breads I’ve had over the years, I’d be lying if I didn’t say my mother’s was my favourite. Sure, I’m probably a little biased. But I do think it’s a pretty good banana bread. If your bananas are super […]

Vegan Carrot Coconut Soup

Vegan Carrot Coconut Soup

In my world, soup season is never over. Just because the temperatures are getting warmer, it doesn’t mean I’m putting my ladles away. This carrot coconut soup is a great, filling lunch soup. It’s based off of this Soup Sisters recipe, making adjustments for ingredients […]

What I’ve been making lately – May 3

What I’ve been making lately – May 3

Shawarma

We have been craving one of our favourite take-out dinners lately – Shawarma. We thought maybe we could take a stab at making it. We more or less followed this recipe for the chicken. For the garlic toum we used this recipe. For the Battata Harra, Ethan went a little wild after reading a few recipes, but it was pretty similar to this one, only Ethan boiled the potatoes instead of roasting them. For the onions, I used the No Crumbs Left marinated onions.

Everything was excellent. This was one of the best dinners we have had in a while. Our whole house (and us as well) smelled like garlic for days. We were fine with that.

Sad Lemon Meringue Pie

We had a pack of Sheriff’s lemon filling in the pantry so I thought I would take a stab at a lemon meringue pie.

Listen, I’m not the best baker. I’m not great at following the recipes to a t. And I’m definitely not a good enough baker to freestyle recipes. I had a wholly mediocre grade in grade 11 chemistry.

Anyway, first of all, I forgot to spray the pan before baking the crust. C’est la vie. I followed the recipe on the box for both the meringue and the pie bit. The pie bit was tasty, although I think I may have scrambled the eggs in it a bit. it was still tasty. The meringue was a disgrace. It didn’t rise at all.

I will try again. Maybe.

Pulled Pork and Mac & Cheese

I love pulled pork. We made a big batch that we could use for a couple meals. We bought a pack of the crock pot pulled pork seasoning and followed the recipe on the back of that. Mac & cheese was pretty standard, made with a roux and marble cheese. I didn’t have any cabbage, so i made this apple slaw sans raisins.

Blue Cheese Steak and Hasselback Potatoes

The star of this was butter. For the onions and mushrooms they were slow-sauteed in BUTTER. The steak we did in a cast iron skillet in BUTTER and garlic, then topped with blue cheese. The Hasselback potatoes were finicky and not our favourite preparation and yes there was butter.

Taco Salad

On a ~zoom chat~ one of Ethan’s cousins mentioned taco salad, and I’ve been craving it since. We used some taco seasoning in the beef. For the salad, we just used a classic iceberg topped with peppers, red onions, cheese, and corn sauteed in Everything But the Corn Elote seasoning. The dressing was Catalina, and we topped it with hot sauce.

Classic Chocolate Chunk Cookies

I finally bit the bullet and ordered the Seven Spoons cookbook I have been lusting over for ages. I’ve heard the chocolate chunk cookie recipe is one of the best so I had to try it for myself. I think I made them too big, and they didn’t really brown on the edges (again, I am not a good baker), but it made for some really tasty cookies.

Breakfast Hash with Oven-Poached Eggs

I’ve been missing my go-to order at one of our local breakfast joints, but we’ve whipped it up for dinner a few times. When I was younger, I would fight breakfast for dinner, now I welcome it with open arms. It makes for an easy and delicious dinner. We fry up some potatoes and add some onions in later. Then saute hot Italian sausage (either patties, or sausages cut open). Top it with banana peppers, bbq sauce, and hot sauce along with a pair of poached eggs. We poach them in the oven like this.

Ice Cream Sandwich

I used the aforementioned chocolate chip cookies and a large scoop of vanilla ice cream to quell my desire for an ice cream sandwich. Yes my hands were very messy after. Worth it.

Moscow Mules

Moscow Mules have been one of my favourite beverage discoveries in the last few years, and they’re pretty easy to make at home. For this, I used a shot and a half of vodka, a shot of lime juice, and topped it off with spicy ginger beer. For me, ginger beer is absolutely necessary, I love the spice.

Lemonade

After an offhand conversation about lemonade, we thought it was a great time to make our own. We used the Joy of Cooking lemonade recipe and it was perfect. I can’t wait to remake it when it gets a little bit warmer.

To see everything I’m making, follow me on Instagram @hstrong_

Read my other What I’ve Been Making Lately posts here

What I’ve been making lately – April 15

What I’ve been making lately – April 15

Souped Up Trader Joe’s Miso Ramen Soup Whenever I make the trek to Trader Joe’s, I pick up a couple of these soups. I love them for lunch. I was a little hungrier this day, so I add some more ramen noodles, frozen corn, and […]