Kim's Cookology!!

My intentions for dinner last night was to cook up a little store-bought fresh tortellini stuffed with cheese in some alfredo sauce and serve it alongside grilled or baked chicken breasts with a little herbs de Provence seasoning. But, as is how life just goes sometimes, one little hiccup after another popped up and before I knew it, it was 6:30 pm and I didn't have a thing started for dinner. I'm not going to lie, I got a little frazzled wondering what I would be able to do

One of the major food trends in Canada and the United States right now is high brow versions of classic comfort food. Dishes like Beef Stroganoff, Macaroni and Cheese with truffle oil and Meatloaf are popping up on restaurant menus all over North America. We all have our idea of comfort food but for me, comfort food is anything that is reminiscent of warm, peaceful, family meals that soothe the heart and soul as well as the belly! Earlier this week, my husband mentioned, when

I had a fitful night's sleep Monday night. For whatever reason, visions of apple stuffed pork tenderloin kept dancing in my head and I was mesmerized trying to figure out how exactly I was going to make an apple stuffing that would stay in place inside of a pork tenderloin. I know what you're thinking...'this chick's a little nutso'. To quote Billy Joel, 'you may be right, I may be crazy, but I just might be the lunatic you're looking for!', at least when it comes to Bacon Wr

Growing up, a cooked Sunday dinner was the routine, whether it was beef, pork, chicken, a Traditional Newfounndland Jiggs Dinner, (which, try as I may, I just can't seem to healthy-up...yet), or baked ham. Mom was discharged from the hospital on Friday, my sister, Geri, was in town, and I thought, rather than get them all to come here for supper, I'd bag up everything I needed and head down to my parents' condo to prepare Sunday Dinner, (and perhaps indulge in a glass of wine

Last weekend marked the anniversary of the night my husband asked me to marry him. However, it passed us by without much more than pause for thought due to my mother being hospitalized, and ultimately having surgery. So this weekend, I decided I was going to surprise my husband with a little belated anniversary celebration for two. The night my husband asked me to marry him, we were dining at a lovely casual, yet warm, neighbourhood bistro and wine bar, Cathedral Street Bistr

I often get asked where I get the inspiration for the meals I cook and the blogs I write. To be completely honest, inspiration can come from just about anywhere...a dish I've tried at a restaurant somewhere, a spectacular piece of fruit, vegetable or meat that has 'beckoned' to me in the market or grocery store, something I've seen on tv or read about in a magazine, an occasion that's current, or perhaps my mood influences the direction I take. Either which way, as is in keep

As much as I hate to admit it, warm summery days are becoming few and far between, but there's still plenty of grilling days left to take advantage of! I'm one of those people who uses their grill every chance I get. I just love the smoky wonderfulness of food cooked on the grill. At this time of year, however, particularly here in Newfoundland, the weather really isn't conducive to hanging out on the patio sipping on a cool beverage while the food cooks. So what can you gri

Yesterday morning, I asked my youngest daughter if she had any requests for last night's dinner. Her immediate response was, 'Tacos!'. Excellent suggestion! I wouldn't mind a little Mexicana myself. My only problem was, I don't like all of the additives and preservatives in the ready-to make taco dinner kits. A quick glance at the ingredients listed on the box and I knew that giving my family food containing maltodextrin, hydrogenated soybean oil from genetically engineered s

Flank steak is perhaps one of the prettiest, and certainly, most delicious cuts of beef. It's perfect for a beef and broccoli type dish, but when I see that beautiful flank laid out on my cutting board, I want to honour it, not slice it up in a manner befitting a lesser cut of meat such as a round steak. Flank steak is not always readily available at my local grocery store and when it is, it's a little more expensive than say a top sirloin or rump roast. Last week, however, f

Pork...the other white meat. It's not just a PR slogan! In fact, pork and chicken share more nutritional similarities than differences, excluding bacon of course. Just one slice of bacon has more calories, at least 3 times more fat and fewer nutrients than a 3 oz. serving of other cuts of pork. That aside, chicken and pork are equally good sources of lean protein, B vitamins and zinc. Food qualifies as being extra lean if it contains no more than 5 grams of total fat, 2 gra