BBQ Meat Rub

The weather is warming up and we thankfully had no snow for Victoria Day Weekend.  :)  (always good!!!!)  So BBQ season is definitely going strong.  At our house we have a natural gas bbq that is on a covered deck, so we run it all year long.  LOVE grilling steaks in the middle of winter when everyone else is eating meatloaf...heehee....

But there are lessons to be learned in grilling.....Here is one that David and I have recently discovered.....Meat RUBS!  Apparently this is a very important thing in grilling. This element is sprinkled and massaged into the meat before cooking.  You can "do" the rub early and have the meat "marinating" beforehand if ya like.  And there are as many rub combinations as there are bbq sauces....and we all know how many of those there are!!!  So we have had the opportunity to try out a few different rubs, some too salty, some too hot, too peppery...etc.... but THIS rub!!!!!  THIS RUB is NOT too hot or spicy, or salty....it is REALLY GOOD and flavorful.

Rubs are very easy  to make on your own.  No need to buy expensive gourmet ones.  You could easily put together a rub with spices that you have on hand.  The main components to rubs are Sugar, spices, and salt.  We store ours in a mason jar and use as we like on all our meats.

This rub we have used on Beef, Poultry and on Pork.  Sprinkle as you like.  We do a liberal sprinkling and massage it into the meat.  We then cook meat as required and sauce later in the cooking process.

BBQ Meat Rub

What you Need:

• 1/2 cup paprika
• 1/3 cup brown sugar
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons oregano
• 2 tablespoons salt

What you Do:

Combine all ingredients and mix well. Work into the surface of the meat. This rub may be stored in an airtight container in a cool, dark place.

 ***If you like some heat add some cayenne pepper....add by 1/4 teaspoons till you reach your desired "hotness"

Banana Chocolate Chip Muffins

Well....the wind is back.....with a vengeance.  It blew off part of the roofs of a couple of businesses in town yesterday, and tons of shingles and branches.  Ugh, wind...takes it outta me.  Thankfully the only damage at our house was a few blown over bedding plants... Whew!


In my previous "before children life", I was a teacher.  I had the privilege of teaching Pre-school, Grade 3 and Kindergarten.  I loved/love teaching and I am so glad that I get to substitute teach occasionally now that my kiddos are getting older.  Anyways....

Grade 3's have to write these summative tests called P.A.T.'s.  Provincial Achievement Tests.  They write them in Language Arts and Math.  There is alot of controversy about these tests and I won't go into detail about my thoughts on them.  They are a requirement right now so why not make them as easy-going as we can.  As a teacher I had juice boxes and cookies for my students and an EXTRA long recess after each test.  The kids looked forward to these rewards for their perseverance.  This year, to help the Parent Council at our school I made some muffins for a Grade 3 class.  My privilege to do so.  Kids and teachers work so hard to reach this point and deserve a little treat.

When it comes to kid-pleasing muffins......Banana Chocolate Chip is the way to go....Let me tell ya.  So I have this version that is pretty perfect in my opinion....and MY kids.  (That's all that matters to me :)) I'll share it with you for anytime kids in your house, school, or neighbourhood need some treats to help them along.....:)

Banana Chocolate Chip Muffins

adapted from Company's Coming

What you need:

1 1/2 cups of flour

1/2 cup of sugar

3 tsp of baking powder

1/2 tsp of salt

1/2 cup of chocolate chips

1 egg

1/4 cup of milk

1/4 cup of oil (I like canola)

3 medium RIPE bananas mashed

In a large bowl, combine  dry ingredients and stir. 

In a medium bowl, add egg and whisk with a fork until frothy, add milk, oil and bananas.  

Pour wet ingredients into dry and stir into batter.  Don't over mix as the muffins will be tough.

Spoon batter into greased muffin tins or tin with muffin liners.  Bake at 400 degrees for 20-25 minutes.  Makes 12 - 14 muffins.

So very yummy!

Fudgy Oreo Pops

This past week we have had a veritable heat wave up here in Northern Alberta...and I'm not being sarcastic at all!!  Sunday was plus 30, and this week it has been in the 20's all week.  The best part has been that the wind has been a light breeze...just enough to take the extreme heat off.  So nice!  We've been outside as much as possible. Me - gardening and dying to put in her garden...(not yet.....could snow or freeze yet...) Kids - jumping on trampoline, bike riding, sand box,  my garden..(NO!!!) going to the park.  Hubby - thinking about staining the fence... :)

I've been crackin' out the summer staples such as Sun Tea, Lemonade, grilled EVERYTHING....and of course I gotta please the younguns with some frozen treats.  These Fudgy Oreo Fudgsicles are so yummy!....(yes that is redundant...but worth repeating...) Easy to make and easy on the pocket book too.

So go out and buy some dixie cups and Popsicle sticks and start freezing things people!!!!

Fudgy Oreo Pops

adapted from Kraft Canada

What you Need:

1 box of instant chocolate pudding (4 serving size)

2 cups of milk

1 cup pre-made, thawed whipped topping (CoolWhip)

8 Oreo cookies crushed

What you Do:

1.  In a medium bowl whisk together pudding mix and milk.  Whisk for 2 minutes until thickened.  

2.  Stir in Whipped topping and crushed cookies. 

3.  Pour into popsicle molds or dixie cups. Add sticks and freeze for 5 hrs.  

Makes 9 dixie cups pops.

My Herb Garden!

The first of May means one thing to me.....The day that the Greenhouses in my area OPEN!!!!!!  I have been truly looking forward to this day for a while.  So this afternoon I packed up the kiddos and headed out to Riverside Greenhouses on the GoodFare Road.  I was SOOOOO EXCITED!  The boys love to run up and down the greenhouse aisles and check out all the flowers all the while chasing the puppy "Remy".  Ok, my youngest called him "Remy the Rat" after Ratatouille....  Poor fluffy puppy....:)

Anyways, OF COURSE I GOT CARRIED AWAY!!!  Today's trip was just for a few herbs and maybe a hanging basket....Well, I LOADED UP!  On HERBS!  I got lots of basil, some rosemary, chives, spearmint, thyme and flat leafed Parsley!  So excited to use these herbs throughout the summer months in my cooking.  Our favorite use for herbs....Bruschetta!!!!!  LOVE IT! 

My little indoor garden:  nice sunlight and out of the way of the boys!  In about a month I'll move things outdoors!!


I did pick out a hanging flower basket that will liven up the front door.  On the weekend we will head out with Daddy to pick out a couple of beefsteak tomatoes (to go along with my plethora of cherry tomatoes)  and some flowers for our front flower bed....I LOVE SPRING!!!

I may have gone a bit overboard with the chives.....

Vanilla Lemonade - A New Favorite!

I know that Spring has truly arrived up here in the North......it's windy!!!!! Very Windy.......Mary Poppins wouldn't even come here....that or she is stuck against a wall because the wind current is so strong.....

"Just a spoonful of sugah......."  Supercalafragilisticexpealidoious...Hmmm, I won't spell check that one. ANYWAYS!!!

This week's post is a lovely wonderful spring like drink.  One to sip on the veranda on a non-windy day.  These are my plans for May... To sit outside, watch my tomato plants grow and drink copius amounts of Vanilla Lemonade. Yep, Vanilla!!!

This is truly a smooth drink.  The vanilla takes away the acidity but still allows the lemon to shine through.  I LOVE IT!! A Pair made in Heaven.  I tried it on some family members and they were pleasantly surprised.  Sweet, smooth, and yet...lemonadey!

Here is the recipe.

Vanilla Lemonade

What you Need:

1 cup lemon juice (fresh squeezed or bottled)
7 1/2 cups cold water
1 cup sugar
2 tsp of vanilla extract (if you can find the clear vanilla even better, but no worries if ya can't)
lemon slices and ice

What you Do:

Combine ingredients and stir until sugar is dissolved.  Add lemon slices and ice.  Enjoy!!

Let's Try Artichokes!!!

OOOH lets!!!


Ok, I know I am deviating from the original plan of pies....but I have to admit, I am finding it hard.....so why stick to that plan....it my blog, I can do what I want!!! 

Soooo, artichokes.....I have always been intrigued by the big ol' bulb shaped things as I pass them in the grocery store, but then the curiosity has always turned to trepidation....until now!  I bought my first artichokes!!!

I am excited to try these babies, and have done some research in how to "deal" with them.  Doesn't seem too bad actually.  I'll let you know in a couple of hours.....

Hours later...

I LIKE THEM!  Neat little things....Though the person who first tried them must have been quite desperate for food, and then pleasantly surprised that they were actually a good little morsel.  All I did was prep the artichokes by taking off the stem and also cutting a couple of centimetres off the tip.  I then cut the tips off the artichoke's "leaves" with scissors.  I then put them in a pot of salted water (half way up the choke) and poured 1/4 cup of lemon juice on top of them.  This prevents browning.  They were then steamed for 35 minutes.   I served them with a lemon butter.

To eat the artichoke you place the "leaf" in between your teeth and scrape the meat out of it as you pull the leaf out.  (seriously, I had to watch a video on it)  hardcore stuff here...:)

(my plate "apres" enjoying - yes I speaka de francais)

The second recipe saw the steamed artichoke sliced in half length ways, the "choke" removed and then a topping of bread crumbs and Parmesan cheese, tomatoes, basil and parsley sprinkled on top.  I then baked the artichoke for half an hour at 375 degrees.  ALSO GOOD! (sorry no pic - I forgot as I oohed and ahhhed and devoured....)

Recipe for topping:

1/4 cup of bread crumbs
2 tablespoons of diced tomatoes
1 teaspoon of dried basil
1 teaspoon of dried parsley
salt and pepper to taste
1 tablespoon of grated Parmesan cheese

Place artichoke in a baking dish.  Combine ingredients and sprinkle on top of steamed artichoke. Cover dish with tinfoil.  Bake in a 375 degree oven for 30 minutes, taking off tinfoil half way through. Enjoy! 



What should I try next????

Aparagus Mozerella Tart.

Alas, there is still snow on the ground....Optimistic thinking - its covering up the brown grass!  :)  Such is the life in Northern Alberta.  Spring is more of a Winter Tantrum as it knows its days are numbered, but OH will he make each day count!  So as the wind blows and the warm air fights with the cool, I ponder a pie....An Asparagus Pie...


I know....it sounds fancy shmancy......"Apsaragus Tart" (in my hoity toity voice) but man is this little pastry as easy as slapping some butter on some bread!  Seriously!!!!  This one is a "doooer" as my little 3 year old would say.  So take his word and Doooo this recipe.  :)

PS: You can serve this little gem with the basalmic reduction if it is your fancy to do so....It is my fancy....:)

Asparagus Tart

adapted from Joy the Baker

What you need:

1 sheet frozen puff pastry, thawed but still cold.

1 egg, beaten

1 1/2 cups finely grated Mozzerella cheese

1 pound slender asparagus

1/2 cup sliced mushrooms
salt and coarse ground black pepper

olive oil

balsamic reduction***

Balsalmic Reduction recipe: 

- 1 cup of balsamic vinegar

-1/8 cup of sugar

-pinch of salt

Over medium high heat bring to a rolling boil - stir until sugar is dissolved and continue to cook until reduced to 1/3 - 1/4 cup this is very potent and a little goes a long way

 TART

What to do:

1.  Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

2.  Unfold thawed puff pastry onto a lightly floured work surface.   Unfold the pastry and slice into six equally sized rectangles.

3.  Gently press each rectangle with your fingers, flattening slightly.  With a small pairing knife, score a 1/4 inch boarder along the inside of each rectangle.  Arrange 1 inch apart on the prepared baking sheet.

4.  Brush each square lightly with beaten egg. Sprinkle with salt and coarse ground black pepper.  Top with a generous sprinkling of grated cheese.  Press five to six asparagus spears, along with some mushrooms into the cheese. Brush the asparagus with olive oil and sprinkle with more coarsely ground black pepper.

5.  Bake for 20 to 25 minutes, until puff pastry is golden brown and asparagus is cooked through.  Remove from the oven, allow to cool for 10 minutes before serving.  Serve with thick balsamic reduction.   

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