Saturday, July 28, 2012


I’m not especially a baseball fan, heck I’m just not a sports fan ( ironic since Billy’s job, our bread and butta, is in sports) but when Billy asks if I wanna go to a ball game I jump at the chance.  For me it’s about the food, the atmosphere and the people.  The Marlins have a new name and a new stadium.  They are now the Miami Marlins and they have their own stadium with a Latin flair, in the heart of Little Havana, in the vibrant city of Miami.  Aside from the beautiful weather for 9 months out of the year, the cultural diversity is why we love living in South Florida ( and why I have a Floranadian accent, that's Canadian/Floridian).  That diversity is definitely reflected in the food served at the Marlins ball park.  You can have Ceviche, Lobster Rolls, Cuban Sandwiches, Chicharron (fried pork rinds), black bean burgers, of course hot dogs and so much more. 
It’s the hotdogs that inspired this blog; actually what topped the dogs is the inspiration. We had just eaten an immense amount of food before the game, but Billy and his buddy had to have a hotdog, we’re at the ball park after all!  This hotdog was topped with a colorful mango slaw.  The guys ooed and awed, and stuffed themselves loving every bite; they barely fit into their seats.

I have had the idea of making Mango Slaw in my little head for weeks, and finally had the opportunity when I was visiting my parents to make it and this tropical version of coleslaw.  It was a hit, even far, far away from FLA!

 To remove the flesh from a mango, cut the mango down either side of the pit.

 A Japanese mandolin works well to julienne the mango, if you have one use the fine julienne blade.


I did not have a mandolin, so I made thin slices of mango…

Then cut those slices into thin strips.

Put all the veggies and mango into a large bowl. (My Dad is very sensitive to the heat from peppers so I didn’t add the habanero pepper. I really love heat with the sweet so next time I will be adding the pepper.)


Do you remember these bowls?  My mom has had these bowls since I was a little girl. 


Mayo and mustard…

Fresh lime looks juicy

The dressing is mixed.

All the ingredients in the pool, and give them a toss.

Serve Mango slaw with chicken, turkey, or pork.  I served the slaw over hot dogs that had been basted in BBQ sauce…YUMMO!

Serves 6
4             cups       Cabbage, shredded
2             cups       Mango, julienned (fine strips)
1             cup         Red onion, sliced fine
*1                          Habanero pepper, seeds and veins removed, very finely diced (optional)    

¼            cup         Cilantro, finely chopped
1/3         cup         Mayonnaise
1             tsp          Dijon mustard
1                            Lime, juice only
2             tsp          Honey
¾            tsp          Salt
¼            tsp          Pepper

1.      In a large bowl for the slaw: add the cabbage, mango, red onion, habanero (optional), and cilantro.
2.      In a small bowl mix together for the dressing: mayonnaise, mustard, lime juice, honey, salt and pepper.  (If you want a little heat but don’t want to use habaneros, add a few drops of Tabascco to the dressing).
3.      Pour the dressing over the slaw and toss gently.
4.      Serve with chicken, turkey, pork, or over hot dogs.

Tuesday, July 24, 2012



“Say whaaat, turkey again?”  Well if you read the last blog “Cheese Stuffed Turkey Burgers” I mentioned I was supposed to make a turkey meatloaf, but returned to late from spending the day with my man in Downtown Victoria, so made the burgers instead.  Sooo, Mom had taken out 2 packages of turkey so that we could make meatloaf sammies with the left overs.  Sooo I had another pound of turkey to use. 
Billy and I spent the day at Matticks Farm (check it out at which is no longer a farm but a golf course, an adorable outdoor shopping mall (for lack of a better word) filled with one of a kind stores and the Red Barn Market for produce.  We all ways stop at Adrienne's Tea Garden for a delectable lunch and leave too stuffed to try any of the scumptious looking baked goods.My favorite store is Continental Kitchen.  The shop keeper is super friendly, helpful, and she knows her stuff.  The store features gourmet products made throughout the province of British Columbia.  I stop in every summer to get my thank you gifts, 'cause there's always someone to thank for something when you take a vacation. 

We played golf at the executive (par 3) course, redneck style.  We took off our flip flops and golfed barefoot.  Billy looks like he's wearing socks...he's a golfer, he has golfer's tan.  We noticed as we golfed our way further into the course, that we were not the only shoeless golfers. 


Even a par 3 golf course has amzing views here! 

Afterwards we went back to the produce market and among all the beautiful produce I spied the sunny, yellow spaghetti squash, “Hello my love”.  Often I make spaghetti squash in place of pasta (when I get on those short lived health kicks), but today I really had a hankerin’ for pasta.  I figured I could just combine the spaghetti squash and spaghetti pasta and still have a healthy dinner and get my pasta fix.

This is what you need for the Spaghetti Squash Spaghetti

Cut the sunny, yellow spaghetti squash in two.  Scoop out the seeds.Then drizzle with olive oil and sprinkle with salt and pepper.  Place into a baking dish cut side up, and sprinkle a little water over the top, and put about ½ inch of water I the bottom of  the baking dish.  Put the squash into the 375 degree oven for 15 minutes, then turn the squash over, cut side down and bake 30 minutes more.

This is what you need for the Turkey Meatballs.

I grate the onion and mince the garlic, so that it almost dissolves into the meatballs.

Put the ground turkey and bread crumbs in the bowl first, and drizzle the milk over the bread crumbs.  The moist bread will make the meatballs moist.

Then add the remaining ingredients and mix them well by hand.

Make 12 equal sized meatballs and put them onto a sheet pan that has been sprayed with cooking spray.  Bake 375 degree oven for 25 minutes.  (These are the cooked meatballs)
While the squash and the meatballs are in the oven I make the sauce and put the pasta water on to boil.


Start with diced red bell pepper, onion, and minced garlic.

Sauté the onions in a large skillet.


 After cooking the onions about 5 minutes I add the red bell pepper, garlic and cook another 5 minutes.

Add the Italian seasoning.

Add the diced tomatoes, and simmer.

Add the spaghetti to boiling salted water and cook about 7 minutes. 

Remove the cooked spaghetti squash from the oven.Scrape gently with a fork or spoon to allow the pasta like threads of the squash to separate. 

Add the cooked spaghetti pasta and spaghetti squash and a little butter to the skillet with the tomato sauce, cook until the pasta is done to your liking; add a little of the water from the pasta pot if needed.  I didn’t have any fresh basil, but I really missed it in this dish, so I included basil in the recipe. 

The Spaghetti Squash Spaghetti can be served as is for a vegetarian dish, ….

Or top with Turkey Meatballs


Serves 4
1                           Spaghetti Squash, small to medium sized
Olive oil
12           oz           Spaghetti, ¾ of a box
½            cup         Onion, diced small
½            cup         Red bell pepper, diced small
2             cloves    Garlic, minced
2            cups        Diced, canned or jarred tomatoes * If you like alot of sauce, add another 1 cup to 1 1/2 cups of tomatoes.
1             Tbsp       Italian seasoning
                              Salt and pepper to taste
1             Tbsp       Butter, *optional
1             Tbsp       Fresh Basil, chopped or torn into small pieces.

1.      Preheat oven to 375 degrees.
2.      Cut the spaghetti squash in half, and scoop out the seeds.
3.      Place the spaghetti squash cut side up into a baking dish, drizzle a little olive oil onto the squash, sprinkle with salt and pepper. 
4.      Pour about ½ an inch of water into the bottom of the pan, and sprinkle just a little water over the cut side of the squash.
5.      Cook for 15 minutes.
6.      Turn the squash over and cook for 30 minutes more.
7.      In the meantime, put a large pot of water on to boil for the pasta.
8.      In a large skillet over medium heat, put 1 tbsp of olive oil and the diced onion, cook until translucent, 5-7 minutes.
9.      Add the bell pepper and garlic and Italian seasoning, cook until the pepper is soft, about another 5 minutes.
10.   Add the tomatoes, salt and pepper.  Simmer until the squash and pasta are ready, if the sauce starts to thicken, turn the heat down to low.
11.   Remove the spaghetti squash from the baking dish, and using a fork scape the threads of the squash.
12.   Cook the pasta in the boiling, salted water until it is almost done, about 7 minutes. When you drain the spaghetti reserve about 1 cup of the pasta water.
13.   Add the cooked pasta, the spaghetti squash, butter, and the basil to the skillet containing the sauce.  Cook until the spaghetti is done, add a little pasta water if the sauce is too thick.  Taste for seasoning, add salt and pepper if necessary.
14.   Can serve the Spaghetti Squash Spaghetti as is or top with Parmesan cheese and Turkey Meatballs.
1             lb            Ground turkey
1             slice       bread, torn or processed into bread crumbs
3             Tbsp       Milk
1                            Egg
1/3         cup         Asiago or Parmesan cheese, grated
1/3         cup         Onion, grated
2             cloves    Garlic, minced
1             tsp          Italian seasoning
½            tsp          Salt
½            tsp          Pepper

1.      Preheat oven to 375 degrees.
2.      In a medium bowl put the turkey and bread crumbs, sprinkle the milk over the bread crumbs.
3.      Put the remaining ingredients into the bowl with the turkey and bread crumbs, mix well.
4.      Spray a sheet pan with cooking spray.
5.      Form the mixture into 12 equal sized balls and put them on the sheet pan.
6.      Cook the meatballs in the hot preheated oven for 25 minutes.
7.      Serve the meatballs with your favorite sauce, over pasta or rice, or in a sandwich.
*To make the Turkey Meatballs ahead and freeze them; do the preparations 2 through 5, the put the pan of meatballs into the freezer uncovered for 2 to 3 hours.  Do not leave the meatballs uncovered in the freezer for more than a few hours, or they will become freezer burned.  When the meatballs are frozen put them into a freezer bag, and back into the freezer.   
The meatballs can be cooked from frozen.  Put the frozen meatballs on a sheet pan that has been sprayed with cooking spray, and cook in a 375 degree for 40-45 minutes.

Thursday, July 19, 2012


Woo Hoo on vacation!!!!Any would be burglars and robbers be warned, we have employed someone to stay at our home and take care of our vicious pets!
We have escaped the sauna-esque weather of South Florida for a short time, to the cool climate of Victoria B.C. ( my family), then on to Montana ( Billy's family). The locals keep telling us how hot it is; they in there tank tops and shorts, us in our sweaters and jeans (though I have taken off my sweater a few times in the late afternoon).
This truly is one of the most beautiful places in the world, eh? The climate is mild. There is the Pacific Ocean, mountains and lakes. The city is know for it's beautiful gardens and hanging baskets. The people are so friendly; every one says hello and smiles, drivers stop for pedestrians in cross walks, and if you put your turn signal to get over a lane, the other drivers let you in! Even though I am from Victoria, I have not lived here for almost 2 decades, so I forget and am shocked when I first return of how gosh darn nice and pleasant the people are( and have to remind myself to stop for cross walks).
In my blog for the Porterhouse Steak Salad I got busted for not having an outdoor grill. We are staying at my parents home and guess what? My Dad has a grill!!!! Needless to say, we have been grilling it up.
My Mom took some ground turkey out of the freezer for us to make a meatloaf, 

but Billy and I went down town to walk around the Inner Harbor,


 checked out the Undersea Gardens,


  walked the break water (that is my man with his feet in the icy water, he said it stings) and drove Beach Drive home... we got home too late to make meatloaf ( my Mom doesn't cook)( Think I just through my own mother under the bus!). Turkey Burgers it is.
 I had bought some Camembert cheese from a local cheese maker when we went to Salt Spring Island,


 This is my oh so cute nephew and I saying "cheese", on the ferry to Salt Spring Island.

 I thought have it would be melty and delicious if I stuffed it into the turkey burger. My Dad doesn't like Camembert, so for him I did Swiss cheese. My hands were messy while I was making the burgers so I didn't take many pictures, but here is what I have. Mom took the pictures of me forming the burgers. Thanks Mom!

I mixed all of the ingredients for the Turkey Burgers, except for the cheese into a bowl. You ask “Argh why are you putting bread crumbs in a burger?” I know, I know, but there's not much fat in ground turkey so the bread crumbs and eggs act as a binder; besides the bread crumbs really don't affect the flavor of ground turkey. 
*If you like really big burgers, use 1 1/2 pounds of ground turkey. 

I made 8 equal sized balls


 Put one ball in the palm of my hand, and topped it with a couple of pieces of Camembert cheese, Swiss for Dad. Nestle the cheese in a little.


Put a second ball of turkey over the the cheese and press down.


Flatten the balls into a patty,


 being sure to seal the edges together.

Now put them into the freezer for at least 30 minutes, or the refrigerator for at least an hour.


 While the burgers are setting up in the freezer or fridge make the caramelized onions. They cook 30 to 45 minutes.

Make the Pickled Burger sauce too.

Look at the grill marks!

 And the cheese oozing out ever so slightly.

Server on a toasted bun, top with Pickled Burger sauce and caramelized onions.

Ooey Gooey goodness!

Makes 4 burgers

1 lb Ground turkey, *1 1/2 lbs for really big burgers
1/3 cup Bread crumbs
1 Egg
1 tsp Italian Seasoning
1/2 tsp Garlic salt
1/4 tsp Salt
1/2 tsp Pepper
4 slices Cheese, for stuffing
  1. Put all of the ingredients except for the cheese into a bowl and mix completely.
  2. Make 8 equal sized balls.
  3. Prepare the cheese. I used Swiss cheese slices(like for sandwiches) then cut the cheese into four squares and stacked them up, there should be 4 stacks of cheese. I also used a Brie or Camembert cut a slice off the wheel, then cut that slice into two 1 1/2 inch slices.
  4. Place one ball of the turkey meat on the palm of your hand.
  5. Place either one stack of cheese, or two of the 1 1/2 inch slices of brie on to the ball of turkey on your hand, nestle the cheese in slightly.
  6. Place another ball of turkey meat on top of the cheese. Press down and form a patty, being sure to seal the edges together.
    1. Place the burgers either into the freezer for 30 to 45 minutes; or into the refrigerator for no less than 1 1/2 hours. This is so they won't fall apart when you cook them.
    2. Now cook the burgers on the grill over a medium flame, for 8 to 10 minutes each side; or a heavy bottom skillet over medium for 7 to 10 minutes each side. Put a lid over the skillet while the burgers cook.
    3. Serve the burgers on toasted buns with caramelized onions and Pickled Burger sauce.


    2 Large onions, sliced
    1 Tbsp Olive oil
    1/4 tsp Garlic salt
    1 1/2 tsp Italian Seasoning
    Salt and pepper to taste
    1.  Put all the ingredients into a skillet.
    2.  Cook over medium heat for 30 to 45 minutes, turning the heat down to low if necessary. The onions should be soft and a dark caramel colour.
  7. 3.  Turn the heat off and set to the side until you are ready to use the onions, they can be kept at room temperature for a few hours.


1/2 cup Mayonnaise
1 1/2 tsp Dijon mustard
3 Tbsp Dill pickles or cornichon, diced fine
      1. Mix all the ingredients in a small bowl.
      2. Enjoy on top of burgers and sandwiches.