Pepper Jelly

Sometimes a random act of kindness develops an addiction and inspires you to make something.

One day when Lady and Bug were about 1, we took a trip across the bridge to IKEA. As I was putting the kids in the car, I noticed the two ladies in the tiny little car beside me trying to stuff very large items in...unsuccessfully. Their frustration was evident and I could hear them 

talking about what to do. Here's me in my huge vehicle with my 2 little ones and lots of space, so I approached them and offered to help if they were going anywhere east (Ikea is about an hour's drive west of my house). Turns out they lived in the same town, just a few blocks from me and we traded information and I packed their excess home for them. The stroke of luck was the woman driving was the owner of a local condiment company, Marilyn's, and I had no idea. After delivering the goods, she brought me to her garage (which turned out to be a huge kitchen...DREAM!) and gave me one of each of her products. One of those was her red pepper jelly, for which I quickly developed an addiction.

Auntie Ladybug and I have been consuming large quantities of this red pepper jelly with our cheese platters and wine, so I thought I would try my hand at some of my own. Now I'll admit, it's not Marilyn's but it's pretty great!

Red Pepper Jelly

3 & 3/4 cups Red Peppers

1/4 cup Jalapeno Peppers (red ones if you can find them)

1 cup Apple Cider Vinegar

1 Package of Pectin

5 cups Sugar

Chop Peppers in a very fine dice. Add peppers, apple cider vinegar and pectin to a large pot. Bring to a full rolling boil, constantly stirring. Add all sugar at once and return to a rolling boil. Boil for 1 more minute, stirring constantly. Remove from heat and pour into hot, sterilized jars, leaving 1/2" of headspace. Clean rims, add lids and rings and can in a water bath canner for 5 minutes. Let cool for 24 hours. Refrigerate or reprocess any unsealed jars. Note: Jelly will take at least a day to become firm, turn upside down after the jar seals to prevent chunks of peppers from settling.

Try this with crackers, cheese, and wine for a great night with friends! Beautiful on baked brie and a lovely Christmas hostess gift.

~Adel~

Homemade Pepperoni Pizza Pockets

Daddy Ladybug loves all things convenience. He especially loves the food of his childhood, so today I decided to try my hand at Pizza Pockets.

Homemade Pepperoni Pizza Pockets

2 1/2 cups Flour

1/2 tsp Salt

2/3 cups Regular or Butter Flavoured Shortening

1/2 cup Cold Water (more or less as needed)

1 cup Pizza Sauce, divided in 2 (make your own!)

1/2 cup Pizza Pepperoni, chopped in small chunks

1/2 cup Mozzarella Cheese, shredded

1/4 cup Parmesan Cheese

1 tsp Italian Seasoning

1 egg, beaten

Make pastry crust by mixing flour and salt in a bowl. Cut in shortening until it is the consistency of oatmeal and slowly add cold water 1 Tbsp at a time, mixing with hands, until the dough sticks together but not sticky. Roll out to about 1/4" thickness and cut 5" circles. Should make about 12 circles.

In a separate bowl, add 1/2 cup of pizza sauce to bowl, saving remaining sauce for dipping. Mix in pepperoni, mozzarella, parmesan and seasoning.

Spoon 1 Tbsp of filling into the middle of each circle, fold in half and crimp edges together with a fork, fingers, or a pastry pocket maker, ensuring edges are well sealed. (note: It's easy to want to overfill, but I've learned that adding more than a Tbsp of filling makes it run out or be difficult to seal well) 

Place filled pockets on a greased baking sheet and brush tops with beaten egg. Bake for 20 minutes at 375F until tops start to become golden.

Heat remaining 1/2 cup of pizza sauce and serve on the side as a dip.

A great homemade lunch option, or make a double or triple batch and freeze partially cooked (about 15 minutes) and cook in the microwave to heat up for a quick snack. Great for kids, hungry teens, and Daddy Ladybug's post-hockey starvation!

~Adel~

Peach Strawberry Yogurtsicles

Creamy peach yogurt & fresh local strawberries, it doesn't get any better on a warm day.

Apple Cinnamon Muffins

I'm always trying to find something that is semi healthy for the massive muffin consumption that happens in my house. Ms. Ladybug requires a coffee and muffins every time she steps foot in the house, so there's always a supply waiting. This is a pretty low fat, low sugar option with lots of hidden apples, so I don't mind her or the kids "pigging" out.

Cricket Snack Mix

It's Friday night in the Ladybug house. Daddy Ladybug goes to play hockey, Auntie Ladybug is out with friends, and Uncle Ladybug has a caregiver so it's just me and the kidlets. Tonight we're watching Frozen and eating our favourite snack, my take on the classic Chex Mix recipe!

Cricket Snack Mix

4 cups Shreddies

2 cup Pretzel Sticks

2 cups Cheezies

2 cups Cheese Nips

2 cups Cheese Bites

2 cups Mini Ritz

1/2 cup Butter, melted

1 & 1/2 Tbsp Worcestershire Sauce

1 Tbsp Frank's Red Hot Sauce

1 & 1/2 tsp Seasoning Salt

1 Tbsp Sugar

3/4 tsp Onion Powder

3/4 tsp Garlic Powder

1 tsp Paprika

Combine Shreddies, pretzel sticks, cheezies, cheese nips, cheese bites, and mini ritz in a bowl mix until evenly distributed. In a separate bowl, combine melted butter, worcestershire sauce, hot sauce, seasoning salt, sugar, onion powder, garlic powder and paprika. Mix very well. Pour a bit of the sauce at a time on the snack mix and stir to coat. Re-stir sauce before pouring a bit each time until it is all poured on the snack mix. 

Spread on 2 cookie sheets and bake at 250F for 30 minutes, stirring mixture after 15 minutes so that it doesn't burn on one side. Let cool and serve.

Happy Snacking!

~Adel~

Bunny Snack

Bunny Snack

12 oz (about 2 cups) White Melting Chocolate

8 cup Air-Popped Popcorn

1bag (357g) Spring M&Ms or mini eggs

2 cups pretzel sticks (broken in half)

Melt chocolate in microwaveable container for 30 seconds at a time until melted. Combine popcorn, pretzel sticks and m&m's in a large bowl. Pour melted chocolate over other ingredients slowly, stopping to mix in occasionally until all the popcorn, pretzels & candy are coated.

Pour on a cookie sheet lined with waxed paper to cool and harden before serving.

Great sweet & salty snack - we call it Bunny Crack in our house so beware!

Happy Easter.

~Adel~

Vietnamese Shrimp Salad Rolls

One of my favourite parts about travelling is discovering new food and learning to make them at home. Years ago I discovered Vietnam and Vietnamese food and fell hopelessly in love. My absolute favourite is Salad Rolls (or fresh spring rolls). I can't say that I make pretty salad rolls, no matter how hard I try they never look like the ones in the restaurant, but they are amazing, so I don't really care how nice they look! It's so nice to just make my own when I'm hungry for one (which is all the time!). They are surprisingly easy to make and are the perfect snack. Make a batch of peanut sauce for dipping to make them even better!

Vietnamese Shrimp Salad Rolls

Rice Paper

Large Shrimp, cooked, peeled and cut in half 

Mint Leaves

Cucumber, julienned or long thin slices

Carrots, julienned or long thin slices

Rice Noodles, cooked and cooled

Wet rice paper according to package directions. Lay the two sides of the shrimp in the middle of the rice paper, place 2 mint leaves on the paper beside the shrimp. Add a few cucumber and carrot slices and top with a small handful of rice noodles. Fold the top part of the wrap over and then the sides in and roll tightly.

Great healthy snack and you can serve these to your friends & family with gluten issues!

~Adel~

Lemon & Garlic Hummus

Lemon & Garlic Hummus

1 can (540 ml or 19 oz) Chick Peas (Garbanzo Beans)

Juice of 2 Lemons (about 5-6 Tbsp)

1/3 cup Olive Oil

1 & 1/2 Tbsp Tahini (Sesame Seed Paste)

2-4 Cloves Garlic (according to taste)

1/4 tsp Sea Salt

Paprika

Combine all ingredients in a food processor and blend until smooth. Add more olive oil if needed to make smooth hummus.

Serve with Grilled Naan Bread for a great snack or appetizer.

~Adel~

For more great food ideas check out my Recipes page

Ladybug's Trail Mix

Ladybug's Trail Mix

1 cup Peanuts

1/2 cup Cashews

1/2 cup Almonds

1/4 cup Sunflower Seeds

 1/4 cup Shredded Coconut, unsweetened (large flake)

1/2 cup Sultana Raisins

1/4 cup Dried Cranberries

1/2 cup Dried Apricots, quartered

Combine all ingredients in a bowl and mix well. Store in a bag to maintain freshness or in mini snack bags for a handy snack on the go. I always use unsweetened and unsalted or raw ingredients. Delicious snack perfect for driving, hiking or just a regular busy mom day.

Happy Snacking!

~Adel~

For more great food ideas check out my Recipes page