Looking inside the fridge, I found me some chicken breasts and ginger, garlic and soy sauce. Time for a good old fashioned Chicken Teriyaki!… With a barbecue twist.

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In a small bowl, or better yet, the container you want to keep it in, combine all the ingredients together. Store in a dry dark place for up to one month. Use it to rub on things like fish and pork.

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I think the vegetables ate my beef because there was none there. But I had chicken! Beautiful ginormous chicken breasts from Country Meat Cuts, my local butcher.

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Julia Child taught an entire generation…or three… that it was okay to make mistakes and be messy, in life and the kitchen, as long as you learn from those mistakes and move forward!

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This mushroom soup is a great example of how something can just make you feel good. The rich broth shines and the meaty mushrooms fill you with a sense of warmth.

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Be it bread, or bacon, or even your own condiments. When you do something yourself, you can be sure that you know what is in it. You can say “I did that,” and it is a great feeling.

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The product is called Shmeer and my goodness was it ever good!

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Discussing favourite things one day with a friend, she mentioned that she loved chocolate and peanut butter.

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Sweet potatoes are fantastic. They are healthy and can be down and dirty, or luxurious and decadent.

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These muffins are packed with protein, and fruit, are really easy to make and you can feel guilt free about feeding them to yourself and others!

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This salad was a surprise. It was garlic-y and hearty. Each ingredient added its own little something to make a very tasty whole.

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In a bowl mix together all of the ingredients. This makes approximately 1¼ cups and will keep well in an airtight container.

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Polenta is not as bland as you have been led to believe, when grilled, with a mushroom based sauce added in the cooking process and some sharp feta cheese crumbled on top.

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With Spring in the air, and the weather warm and bright, I want food that suits the mood. This recipe is a great vegetarian meal on its own, but can also be served as a succu-licious side to almost anything.

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I always splurge when I see ribs on sale. Unless we are on an über mission, I will get those ribs. We may not eat them today, or even tomorrow, but they will be delicious when I do.

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I learned that in the kitchen, as with everywhere else in the world, you are not invincible, even if you are a Sultana.

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Following the advice of a seasoned smoker from my favourite butcher Country Meat Cuts, I set about making a brisket.

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I smoked a pork loin and a beef brisket to make pulled meat. That does sound naughty does it not? …Anyway. I smoked Pork for Southern-Style Pulled Pork. Here is what happened in pictures.

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Stuff the shells with cheese, veggies and meat, then bake them on a plank until gooey and delicious!

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I was at the farmer’s market when I spied beautiful broccoli crowns and ripe apples. So inspired, I set about making a most delicious Broccoli Salad.

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The pork was delicious. I didn’t overcook it, which is the biggest issue with pork that people have.

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Mix all the ingredients together in a small bowl. I find this amount is good for 2 – 3 steaks depending on size.

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This rib recipe was developed by me about 10 years ago and has never let me down with the customers.

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From the few things on hand, came a delicious sandwich that rocked our world! … well our taste buds anyway.

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