Sage Egg Biscuit Surprise for #twelveloaves

The Sage Egg Biscuit Surprise is a great breakfast treat and a healthy meal on it’s own. Hidden inside the biscuit is a beautiful soft boiled egg with a still runny yolk.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme, flavor or ingredient. This month we were asked to explore Thanksgiving Biscuits and Rolls. In Canada, Thanksgiving has come and gone already but who does not love a good biscuit, I had to join in the fun. I fell in love with this Sage Egg Biscuit Surprise recipe and it may be a better Thanksgiving Brunch option for you.



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Pick your own Squash in the Pumpkin Patch

This past weekend in Canada was Thanksgiving. Many families and friends gather around a wonderful meal, celebrating the bounty of the summer. In my family we throw in hard labor work: we close the cottage down for the winter. Thankfully we still find time to play.

The fall colors were at their peak and the scenery was absolutely breathtaking. On top of great food, the menu also included a gorgeous hike and a visit to a squash farm. Nothing says autumn like a stroll through the pumpkin patch at La Courgerie! No recipes today, just lots of great fall photos and a little squash crash course.

La Courgerie


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A touching Thanksgiving for the Rome Family with Loblaws

Thanksgiving is just around the corner… in Canada at least as it will take place weekend. For our dear neighbors to the south, I am sure many are already planning their menus and trip arrangements to see family. In my family it is a small and quaint affair as this is the weekend we close the cottage. Which ever way you do celebrate Thanksgiving, the message is the same everywhere….

The love of food ties families together

Thanksgiving is about two things – food and family. Ask anyone what kind of stuffing they like, or how they prefer their mashed potatoes and there is a good chance the will say how their mom, dad or grandparent has been preparing it all their lives. These recipes are as much a part of a family’s history as the memories of the times they’ve enjoyed them.

Through the years, a family’s shared love of the food that is only theirs, ties them together. Just look at what’s on the menu for a family feast and you have a unique view of how different cultures converge to form who that family is today.

This is very much the case for the Rome family. A combination of Croatian, Ukrainian and Italian recipes all have a place at their table. After losing a vital member of their family, Matthew along with his daughter Cheryl work hard to keep the love alive through the food and gatherings of their family.

Chris Karsisiotis, store manager for the Loblaws Burnhamthorpe, was excited to have Matthew and Cheryl in-store. He said they a have a lot of “Matthew”, family members who love food and want to keep memories alive, who come into the store looking for ingredients and suggestions on how to make things taste just like they remember. At Loblaws, we’re proud of the role we play in helping to keep these traditions going.

What an awesome video. Did you need to reach out for a Kleenex like I did? I thought it was truly a touching story and family, and it makes me want to prepare a family recipe book too.

What recipes would be in your family cookbook?

This post was sponsored by Loblaws

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Maple Hickory Ice Cream with Buttered Pecans

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Deb from Kahakai Kitchen and she picked an in theme Thanksgiving movie, Pieces of April.

I can cutting it short to the last minute on this one, it will be a short post, but I was inspired by an item on the foodie neighbor’s menu … with my twist of course … Maple Hickory Ice Cream with Buttered Pecans.

Maple Hickory Ice Cream with Buttered Pecans 1


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Coconut Cream Pie

I have been getting weird and intense food cravings lately. I usually hold off on them for a while, see if they pass. But the Coconut Cream Pie craving, a pie worthy of my childhood memories, I could not shake off. I recall a very young Evelyne having this pie on a regular basis at the now-gone local restaurant of the village where our cottage is (yes we still have the cottage…59 years in the family). I also had lots of grill cheeses, jello cups and rice pudding at the 48 Nord restaurant.

It took about 2 months for me to get around to actually making the pie but it was so worth the patience. It was even better than I could imagine. I know this is not a typical holiday dessert but it is definitely a crowd pleaser. So for this month’s Creative Cooking Crew challenge – bringing new ideas for the American Thanksgiving dessert table – I though my Coconut Cream Pie was quite fitting. Enjoy our last challenge of 2014 and we’ll be back with more in the New Year.

Coconut Cream Pie 2


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Beet and Blue Grilled Cheese Bites

“You’re invited to a Thanksgiving dinner party. Please bring an appetizer for guests to have with a cocktail before dinner”. What a fun little theme for this month’s Creative Cooking Crew! How many holiday meals have you ruined because you stuffed your faces with too many appetizer before the actual diner? Come on don’t be shy put your hand up in the air. Even more so now because the family is finally getting more creative than the stand-by tuna ball, crudites and ham rolls. Well we have not served these in years already, thankfully. But I am sure my Beet and Blue Grilled Cheese Bites would be a welcomed change to the mix.



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5 Star Makeover: Retro Aspic Green Bean Casserole

I always find it funny when the theme of the 5 Star Makeover is a holiday that I do not celebrate…at least not at the same time. Nor the same way. Of course I am happy to make a special post to my American readers and wish you all a Happy Thanksgiving this coming Thursday November 22nd.

In Canada we celebrate Thanksgiving on the 2nd Monday of October. The holiday is a celebration of the end of the harvest and giving thanks to the past year, just like the US. But since we are a bit more north of the equator our harvest ends sooner…hence the varying dates. On top of that in my province of Quebec it is just not a big holiday. In my family we traditionally close the family cottage for the winter on Canadian Thanksgiving so we have slightly better meal on the BBQ. No turkey, no sweet potatoes and no green beans.

So when the November theme came out, the classic green bean casserole, I was a bit at a loss. I know what is in this dish but I have never eaten it in my life. And my god can it be any more old fashion? Did you know that this dish was first created in 1955 by the Campbell Soup Company? The word retro got stuck in my head as I was trying to come up with a concept for my gourmet rendition. Why not combine it with the next retro popular food fancy dish of the 1950s: the aspic!

Let’s travel back in time as I set on my Thanksgiving table for you a Retro Aspic Green Bean Casserole. The basic ingredients are all here – green beans, mushrooms, cream of mushroom soup, and homemade healthier french fried onions – just under a very unique presentation.


Retro Aspic Green Bean Casserole

Recipe Type: Vegetables & Side Dishes
Cuisine: American
Author: Evelyne Budkewitsch
Serves: 6-8 small portions
  • 1/4 cup cold water
  • 1/2 Knox gelatin envelope
  • 1/2 can of cream of mushroom soup
  • 1/2 can milk
  • 3/4 pound mushrooms
  • 2 tbsp olive oil
  • A big handful of green beans
  • 1/2 tomato, chopped small
  • 1 Knox gelatin envelope
  • 1/4 cup cold water
  • 1 3/4 chicken stock
  • 1/2 onion
  • 2 tbsp flour
  • Salt and pepper
  • 1 tbsp olive oil
  1. Bloom the 1/2 envelope of gelatin in 1/4 cup cold water. In the mean time warm the soup and milk in a small pot. Add gelatin to soup mix. Bring to a boil and stir until gelatin is dissolved.
  2. Lightly grease a 6 inch round cake pan with olive oil. Pour soup mix into the pan and refrigerate until set, about 2-3 hours.
  3. Slice mushrooms. Heat olive oil in a pan and brown the mushrooms. Set aside.
  4. In a large pot bring to a boil the green beans in water. Simmer 8-10 minutes. Drain and rinse with cold water to stop the cooking process. Cut green beans down to 2 inches. Mix with tomato.
  5. Bloom the 1 envelope of gelatin in 1/4 cup cold water. In the mean time bring to a boil the chicken stock. Add gelatin to stock and stir until gelatin is dissolved. Let cool.
  6. Slice onion 1/4 in thick. Mix flour, salt and pepper in a bowl. Heat olive oil in a frying pan. Dip the onion rings in the flour and fry them on medium heat until brown, about 10 minutes. Set aside.
  7. Place the green beans on top of the set soup mix. Layer mushrooms on top of green beans. Just cover veggies with cooled stock and refrigerate until set, about 8 hours to overnight.
  8. To unmold, pass a knife around the perimeter of the mold. Fill a pot with hot tap water. Place aspic mold in the hot water for 10seconds.
  9. Place a plate on top of mold and flip in one quick move. Lift mold gently.
  10. Top with fried onions.


hosted by 5 Star Foodie & Lazaro Cooks!

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