Check Live Camera
June 13, 2024, 4:22 am Advertisments






June 09, 2024


Honey Butter Potato Pancakes Stuffed with Cheese



Potato Pancakes:

2 cups mashed potatoes (leftover or freshly made)

1/2 cup all-purpose flour

1 large egg

1/4 cup chopped green onions

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or your favorite)

2 tbsp butter for cooking

Honey Butter:

1/4 cup honey

1/4 cup unsalted butter, melted


Prepare the Potato Pancake Batter:

In a large bowl, combine the mashed potatoes, flour, egg, green onions, salt, and pepper. Mix until well combined.

Form the Pancakes:

Take a small handful of the potato mixture and flatten it into a pancake shape. Place about a tablespoon of shredded cheese in the center.

Top with another small handful of the potato mixture and flatten it to seal the cheese inside. Repeat with the remaining mixture.

Cook the Pancakes:

Heat a large skillet over medium heat and melt the butter.

Cook the pancakes in batches, about 3-4 minutes per side, or until golden brown and crispy. Make sure the cheese is melted inside.

Make the Honey Butter:

In a small bowl, combine the honey and melted butter. Mix until smooth.


Drizzle the honey butter over the hot potato pancakes.

Serve immediately and enjoy the delightful combination of flavors!

These honey butter potato pancakes stuffed with cheese are a comforting and savory treat with a hint of sweetness. Perfect for any time of day! ???


Taco Cupcakes


?? Experience the delightful combination of Mexican flavors in a fun, bite-sized form with our Taco Cupcakes! These savory treats are perfect for parties, game days, or a unique twist on taco night, featuring layers of seasoned meat, cheese, and all your favorite taco toppings, all nestled in a crispy wonton wrapper.


For the Taco Filling:

1 lb ground beef

1 packet taco seasoning

1/2 cup water


For the Cupcakes:

24 wonton wrappers

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup diced tomatoes

1/2 cup shredded lettuce

1/4 cup sliced black olives

1/4 cup chopped green onions

Sour cream and salsa for topping ?


1?? Preheat your oven to 375F (190C). Lightly grease a 12-cup muffin tin.

2?? In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add the taco seasoning and water, and simmer until the mixture thickens. Remove from heat.

3?? Place a wonton wrapper into each muffin cup, pressing it into the bottom and up the sides. Add a tablespoon of the seasoned ground beef into each cup, then sprinkle with cheddar and Monterey Jack cheese.

4?? Add another wonton wrapper on top of each cup, pressing down gently. Repeat the layering process with the remaining beef and cheese.

5?? Bake for 10-12 minutes, or until the wonton wrappers are golden brown and the cheese is melted and bubbly.

6?? Remove the taco cupcakes from the oven and let them cool slightly in the pan before transferring them to a serving platter.

7?? Top each taco cupcake with diced tomatoes, shredded lettuce, black olives, and green onions. Add a dollop of sour cream and a spoonful of salsa on top of each for the perfect finishing touch.

Serve these Taco Cupcakes warm, and enjoy the playful yet delicious take on traditional tacos!



Recreate the iconic crispy delight of Long John Silver’s with this easy-to-make batter, perfect for frying seafood or chicken to golden perfection! ?


1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon baking soda

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 cup club soda, cold


1?? In a large mixing bowl, combine flour, cornstarch, baking powder, salt, sugar, baking soda, onion powder, and garlic powder. Whisk together to blend well.

2?? Slowly add the cold club soda to the dry ingredients while continuously whisking to create a smooth batter.

3?? Let the batter sit for a few minutes to thicken slightly.

4?? Dip your choice of seafood or chicken into the batter, ensuring each piece is well coated.

5?? Fry the coated pieces in hot oil (350°F or 175°C) until golden brown and crispy, usually about 3-4 minutes per side.

6?? Drain on paper towels and serve hot.

Prep Time: 10 minutes | Cooking Time: Varies | Total Time: 15 minutes (excluding frying time)

Kcal: Varies based on frying | Servings: Enough batter for approximately 2 lbs of seafood or chicken

Enjoy this delicious homemade version of a fast-food favorite, perfect for a fun family dinner or a treat for seafood lovers!


Sunday June 02, 2024


Beef Enchalada Pie - Think Mexican Lasagna


1 ½ lbs ground beef

1 onion finely chopped

2 cloves garlic minced

2 cups enchilada sauce

1 can (15 ounces black beans drained and rinsed.)

1 can (7 ounces diced green chiles drained)

12-14 flour or corn tortillas

1 ¼ cup shredded cheddar cheese

1 ¼ cup shredded Monterey Jack cheese

1 avocado peeled (seeded diced)

1 tablespoon lemon juice

1/2 cup diced tomato

1/4 cup chopped cilantro

1 jalapeno seeded and minced



Preheat oven to 350 degrees. Spray a 9 x 13-inch casserole with nonstick cooking spray for ease in cleaning.

Brown ground beef in a large skillet over medium heat. When the ground beef is about halfway browned, add the onion. Cook until the beef is browned and the onion is soft. Reduce heat to low. Add garlic and cook for 1 minute, stirring continuously. Drain any excess grease. Add 1 1/4 cups enchilada sauce, black beans, and green chiles; cook for 1-2 minutes while stirring to combine.

Spread 2 tablespoons of enchilada sauce on the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, and 1/4 of each cheese. Repeat these layers two more times. Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese.

Cover the pan with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Cook uncovered for 5 minutes.

Toss avocado with lemon juice. Top the casserole with avocado, tomato, cilantro, and jalapeno.




Make Ahead Sausage Hashbrown





2 lbs. Ground breakfast sausage

2 lbs. Frozen hashbrown potatoes

2 C. Shredded cheddar cheese

9 Large eggs

2 C. Milk

1 Can diced green chilis drained

1 tsp. Garlic powder

½ tsp. Onion powder

Salt and pepper to taste




Preheat the oven to 350 degrees.

Saute the sausage in a skillet over medium high heat on the stove until completely browned. Remove and set aside.

In the same skillet, heat the hashbrowns until lightly browned and mostly defrosted, about 8-10 minutes.

Layer the hashbrowns in the bottom of a 9×13 greased casserole dish.

Add the sausage on top of the hashbrowns.

Sprinkle the cheese over the meat, and add the green chilis on top of the cheese.

In a large mixing bowl, combine the eggs, milk, onion powder, garlic powder and salt and pepper to taste. Whisk to combine well.

Pour the egg mixture over the casserole.

Bake uncovered for 35-40 minutes until the eggs are completely set.



Butter Swim Biscuits




2 1/2 cups all-purpose flour

2 cups buttermilk

1 stick butter

4 tsp baking powder

4 tsp sugar

2 tsp salt




Preheat the oven to 450 degrees.

Combine all of the dry ingredients in a medium-sized bowl.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Melt the butter in a microwave-safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Bake for 20-25 minutes or until golden brown on top.

Enjoy for breakfast, lunch, or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam.



May 26, 2024


Rustic Beef Stroganoff with Egg Noodles


2 pound beef chuck roast, cut into 1 inch pieces

Salt and pepper to taste

2 tablespoons of vegetable oil

1 chopped onion

2 minced garlic cloves

8 oz mushrooms , sliced

4 cups of beef broth

1 tablespoon Worcestershire sauce

1 teaspoon of dried thyme

1 bay leaf

12 oz egg noodles

1 cup of fresh cream

2 tablespoons of all-purpose flour

Fresh chopped parsley for garnish

Itinéraires :

Seasoned Beef Tenderloins with Salt and Pepper.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add beef and cook until brown. Remove beef and set aside.

In the same skillet add onion, garlic and mushrooms. Bake until vegetables are tender, about 5 minutes.

Put the beef in the skillet. Add beef broth, Worcestershire sauce, thyme and bay leaf. Bring to boil, then reduce heat to low, cover and simmer for 1.5 hours, or until beef is tender

In a separate pot, cook the egg noodles according to packaging instructions; drain

Removing bay leaf from beef mixture In a small bowl, mix sour cream and flour until smooth. Stir in the beef mix. Add cooked noodles and heat.

Garnished with fresh parsley before serving.


Rhubarb Ginger Lemonade

A refreshing, tangy drink with a hint of ginger, perfect for warm days!


4 cups rhubarb, chopped

1 tablespoon ginger, minced

4 cups water

1/2 cup honey

1/2 cup lemon juice

Ice cubes

Lemon slices (for garnish)


Cook Rhubarb and Ginger:

In a saucepan, combine the chopped rhubarb, minced ginger, and water.

Bring to a boil, then reduce to a simmer. Cook until rhubarb is soft, about 15 minutes.

Strain and Sweeten:

Strain the mixture through a fine mesh sieve into a large bowl, pressing down to extract all the liquid.

Discard the solids and return the liquid to the saucepan.

Stir in the honey until fully dissolved.

Add Lemon Juice:

Remove from heat and allow to cool.

Once cooled, stir in the lemon juice.


Fill glasses with ice cubes.

Pour the rhubarb ginger lemonade over the ice.

Garnish with lemon slices.

Prep Time: 20 minutes


Adjust sweetness by adding more honey if desired.

For a fizzy version, top with sparkling water.

Store leftovers in the refrigerator for up to one week.


Cucumber Shrimp Salad

.....perfect for a light lunch or as a delightful side dish!



1 pound cooked shrimp, peeled and deveined

2 large cucumbers, thinly sliced

1/4 cup red onion, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons mayonnaise

1 tablespoon lemon juice

1 tablespoon fresh dill, chopped

Salt and pepper, to taste



Prepare the shrimp: If using frozen shrimp, thaw them completely and pat dry with paper towels.

Combine the dressing: In a large bowl, mix together the Greek yogurt, mayonnaise, lemon juice, chopped dill, salt, and pepper.

Add the cucumbers and onions: To the dressing, add the sliced cucumbers and red onions, tossing well to coat everything evenly.

Add the shrimp: Gently fold in the shrimp, ensuring they get nicely coated with the dressing.

Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Enjoy your Creamy Cucumber Shrimp Salad, a dish that's as delightful to the palate as it is pleasing to the eye! šŸ¤šŸ„’


Edamame Salad

.......with Cilantro Lime Dressing, perfect for a healthy and delicious side dish!


2 cups shelled edamame, cooked and cooled

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup corn kernels (fresh or frozen and thawed)

1/4 cup fresh cilantro, chopped

1 jalapeƱo, seeded and finely diced (optional)

For the Cilantro Lime Dressing:

1/4 cup lime juice

1/4 cup olive oil

2 tablespoons honey or agave syrup

1 clove garlic, minced

Salt and pepper, to taste



Prepare the vegetables: In a large bowl, combine the cooked edamame, cherry tomatoes, red onion, corn kernels, and jalapeƱo (if using).

Make the dressing: In a small bowl or jar, whisk together the lime juice, olive oil, honey, minced garlic, salt, and pepper until well combined.

Dress the salad: Pour the cilantro lime dressing over the vegetable mixture and toss to coat evenly.

Add cilantro: Stir in the fresh chopped cilantro.

Chill and serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Enjoy your Edamame Salad with Cilantro Lime Dressing, a refreshing and colorful addition to any meal!



Sunday May 19, 2024


* Cut the chicken into thin bite-size pieces so it cooks evenly and quickly.

* The onions and chicken can be cooked at the same time by pushing the onions off to one side of the pan and working in batches with the chicken. If needed, add a little butter or olive oil to keep the chicken from sticking.

* Brown rice can be substituted for the white rice.

* Cook the rice and broccoli at the same time right in a steamer over the rice pot. It only takes about 5 minutes, so add the steamer basket full of broccoli to the pot as soon as you turn it to simmer. Cover and steam until tender. Then remove from the rice pot and cover the rice pot with the lid. Work quickly so as not to interrupt the rice cooking.

* Use good quality cheddar cheese and grate it fresh. The expense and effort are well worth the added flavor.

* Other vegetables to add to this recipe include mushrooms, carrots, and zucchini.

* You could also top the casserole with cornflakes, panko bread crumbs, or Italian breadcrumbs.

* For a low-carb keto casserole, leave out the rice and make it chicken broccoli casserole.

* Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in a heavy-duty container or freezer bag for up to 3 months.

* Reheat leftovers in the microwave at a reduced power level.




Honey Butter Garlic Glazed Salmon Bites


Ready in just 25 minutes, they're perfect for a quick yet impressive meal!


Salmon Fillets: 1 pound (450g), skinless, cut into 1-inch cubes

Salt: 1/2 teaspoon (2.5 ml)

Black Pepper: 1/4 teaspoon (1.25 ml)

Olive Oil: 2 tablespoons (30 ml)

Butter: 3 tablespoons (45g)

Fresh Garlic: 3 cloves, minced

Honey: 1/4 cup (60 ml)

Soy Sauce: 2 tablespoons (30 ml)

Lemon Juice: 1 tablespoon (15 ml)

Fresh Parsley: Chopped, for garnish

Sesame Seeds: 1 teaspoon (5 ml), for garnish


Prepare the Salmon:

Season the salmon cubes with salt and black pepper.

Cook the Salmon:

Heat olive oil in a large skillet over medium-high heat.

Add the salmon bites and sear until golden and cooked through, about 2-3 minutes per side. Remove salmon from the skillet and set aside.

Make the Glaze:

In the same skillet, reduce the heat to medium and add butter.

Once melted, add the minced garlic and sauté until fragrant, about 1 minute.

Stir in honey, soy sauce, and lemon juice. Bring the mixture to a simmer and let it thicken slightly, about 2 minutes.

Combine Salmon and Glaze:

Return the salmon to the skillet and toss to coat evenly with the glaze.


Plate the glazed salmon bites and sprinkle with chopped parsley and sesame seeds for garnish.


Canada's First Internet Newspaper