barbacoa beef (in an instant pot)

It seems like everyone’s raving about the Instant Pot lately (well, my 2 friends that have one and…the internet) but I needed a new rice cooker anyway so we decided to try out the Instant Pot instead.  So far we’ve only made a few things in it including well, rice, and this dish, but we really like it.  This recipe is adapted from the combo of 2 copycat Chipotle barbacoa beef recipes that I found online. (I couldn’t decide which recipe I liked better!) It’s shredded beef that’s been braised in a sauce of chipotle peppers and various spices and it’s really yummy!  We’ve only eaten at Chipotle a handful of times but I remember liking their beef so I thought this would be a good place to start.  So we made this in the Instant Pot but you could instead cook it in a dutch oven on the stove on low heat; it would just take probably at least 8 hours instead of 1!

2-3 lb beef roast  /  1 tbsp grape seed oil (or other cooking oil of your choice)  /  4 cloves of garlic /  2 chipotles in adobe sauce /  juice of 1 lime  /  1 tsp ground cumin  /  1 tsp oregano /  1/2 tsp ground cloves  /  1 tsp onion powder  /  1 cup water  /  1/4 cup apple cider vinegar  /  2 tsp salt (or to taste)  /  1 tsp freshly ground black pepper  /  1 tbsp tomato paste  /   3 bay leaves


Using a hand blender or a regular blend, puree the garlic, chipotles, lime juice, cumin, oregano, cloves, onion powder, water, vinegar, salt, pepper and tomato paste until you get a smooth sauce.  Cut up your roast into roughly 3 inch cubes.  With the Instant Pot, set it to ‘Saute’ and add the grape seed oil when hot and sautee the beef until browned on all sides.


Add the pureed sauce and the bay leaves and then clamp the lid on.  Set the Instant Pot to ‘Manual’ and choose ‘high pressure’ and let it cook away for 55 minutes.  Apparently you can release the pressure in the Instant Pot either manually or you can let it do it by itself slowly but I was impatient so we did it manually.


Take the beef out and using 2 forks, simply shred it and then add back in some of the sauce. This was my first time cooking with a pressure cooker and I was pretty impressed; it’s cool to be able to cook something that usually takes many hours in a fraction of the time.


Anyway, the beef turned out great and really tender.  We slapped together some quesadillas with the beef and monterey jack cheese and served it with a quick guacamole, some greek yogurt and cilantro and since then, Rock’s polished off the leftovers. So, success!



armadillo cheesy garlic bread

armadillo cheesy garlic bread

Maybe right after everyone makes their new year’s resolution to eat healthy is not the ideal time to post this recipe but it’s just sooo good.  Plus I haven’t blogged since October…but to be fair we moved from Moose Jaw to Comox, BC for Rock’s work in November and then it was the holidays.  And so yes, technically we’re not Eating in Moose Jaw anymore, but I can’t change the name of the blog so the name is staying!

Anyway, I had been wanting to make this recipe from Chrissy Teigen’s Cravings book ever since I got it many months ago but it’s so excessive that even I couldn’t justify making it for just us. So my family’s Christmas Eve dinner was the perfect time and I made two loaves of these bad boys!  The recipe says one loaf serves 8 and I actually agree with this ‘cus while you could definitely split one between a few people (‘cus it’s so delicious that you just wanna scarf all of it), you would probably hate yourselves for the rest of the day.

1 x 1-lb round loaf French bread (we used a sourdough)  /  3 cups shredded mozzarella cheese  /  1 and 1/2 cups finely grated Parmigiano-Reggiano cheese  /  3/4 cup butter, room temperature  /  1/2 cup mayonnaise  /  4 cloves garlic, finely minced  /  1 tsp red pepper flakes (which I skipped just ‘cus I didn’t have any on hand)  /  1 tsp salt  /  1 tsp freshly ground black pepper


Preheat the oven to 400F and in a bowl, combine all of the ingredients except for the bread. With a serrated knife, cut the bread in a crosshatch pattern with the cuts about 2 inches apart and without cutting through the bottom of the loaf.


Spread a sheet of aluminum foil on a baking sheet and put the bread in the middle.  Stuff the cheese-garlic mixture into all the cracks of the bread and spread any remaining mixture on top. Doesn’t this look AMAZING?!


Take another sheet of aluminum foil and lay it over top of the bread, crimping the edges with the bottom sheet of foil to seal in the bread. (The recipe says to spray the top sheet of foil with cooking spray but I guess I simply didn’t read that part ‘cus I was too excited… anyway it didn’t stick so you can skip this step if you want.)  Bake for 20 minutes and then turn down the heat to 375F and take off the top sheet of foil.  Bake for another 15 minutes or so.  Then dig in!  The diet can start tomorrow.

armadillo cheesy garlic bread

Pesto chicken bagel melt

pesto chicken bagel melt

I know i’ve been terrible at blogging but Rocks’s been away for work so I’m not that motivated to cook for just me and my increasingly picky toddler. This recipe is barely a recipe really but it’s what I’ve been craving to eat lately. I had something similar to this at a local cafe months ago but it’s off the menu now so I can’t look up what’s exactly in it. Which is ok though cus this bagel is just as good. I’ve tried using cream cheese instead of mayonnaise but I prefer it with mayo. You can use whichever you like though; it’ll still turn out!

for 1:

1 everything bagel  /  ~ 1/3 cup shredded cooked chicken  /  ~1 tbsp fresh pesto  /  ~1 tbsp mayonnaise  /  2 slices of whatever cheese you’ve got on hand which for me right now is havarti


Slice and toast your bagel.  In a small bowl, mix together the chicken, mayo and pesto. Turn your broiler on high and when your bagel is done toasting, place the halves on a baking sheet. Spread the pesto chicken mixture evenly on the bagel halves and then slap a slice of cheese over each. Broil until the cheese is all melted and voila!  I dunno if it’s my pregnancy hormones but I am obsessed.

Pesto chicken bagel melt


my go-to baked salmon

I haven’t blogged in months!  But to be fair, we’ve hardly spent any time at home in months (not that I’m complaining).  Last night I whipped up some baked salmon the same way I’ve been making it for as long as I can remember.  It’s honestly too easy and you only need 4 ingredients.  It does involve a healthy/not so healthy dose of mayonnaise but don’t let that deter you. I looooove mayo, but Rock, not so much. The first time I made this for him he was visibly grossed out like the hater that he is but that was before he actually tasted it!  Just try it; it’s so good.

for 4 servings:

4 salmon fillet portions (since we’re in MJ far away from any oceans, I like to use the wild BC sockeye fillets that come frozen from Costco)  /  4 heaping tbsp of Hellman’s mayonnaise (you can use more or less it’s up to you. I really have to restrain myself from piling on a mountain of mayo)  /  salt and pepper



Preheat the oven to 400F and spread a piece of parchment paper on a baking sheet. Season the salmon fillets with salt and pepper and then spread a heaping tbsp of mayo on top of each fillet. It’s not the prettiest thing right now, but it’ll get better!


Bake for About 12 minutes or until the salmon is cooked through.  Then switch on the broiler just to brown the tops a bit, making sure to keep an eye on things so you don’t end up with a burnt dinner. And voila!



rock’s post: sunday’s pancakes

The morning when your better half asks you american pancake instead of your ancestral french crepe…

about 3-4 servings

2 cups of all purpose flour  /  2 tsp baking powder  /  1/4 tsp of salt  /  1 tbsp sugar (optional)  /  2 eggs  /  1.5 to 2 cups of milk  /  2 tbsp melted butter


Topping:  butter /  very nice quantity of Canadian Maple sirup

Mix all the dry ingredients together; if you want it a little sweet, add the optional sugar.  Beat the eggs into 1.5 cup of milk, stir the 2 tbsp melted butter.  Gently stir this mixture into the dry ingredients; mixing only enough to moisten flour.  Don’t worry about few lumps.  The batter should be thick but if you think it too thick add a little more milk.


Warm up a skillet to medium heat.  When the skillet gets hotter, I personally reduce the heat.  Melt some butter in the skillet to make sure the pancakes won’t stick.  I use a 1/4 cup measuring cup to measure out the same amount of batter for each pancake.


This is the tip you will make the pancakes perfect:  when the pancakes bubble, it is time to flip them.  You will get the nice golden colour you are looking for.

Serve with a little of butter and a ton a maple sirup !!



lenox almond biscotti

rock’s post: lenox almond biscotti

I always liked to drink coffee or tea with a cookie; but the biscotti is a way better option !  Like the name says, a biscotti is a twice-baked cake that you can dip in beverage.  Because they are dry and could be stored for long periods of time, they were particularly useful during long journeys and wars, and twice baked breads were a staple food of the Roman legion; just a little history interesting fact.  This recipe is from Dorie Greenspan’s Baking: From My Home to Yours.

(for about 30 biscotti)

1 and 1/2 cup of all-purpose flour  /  1 and 1/2 tsp baking powder  /  1/4 tsp of salt /  1/2 cup yellow cornmeal  /  8 tbsp of butter  /  1 cup of sugar  /  2 large eggs  / 1 and 1/2 tsp of pure vanilla extract (the original recipe was calling for almond extract but I made a substitution)  /  3/4 cup of sliced almond blanched or not


Whisk the flour, baking powder, salt and cornmeal together in a bowl.  Then separately, I used the stand mixer with the paddle attachment to beat the butter and sugar together until very smooth, takes about 3 minutes at medium speed.  Add the eggs to the butter mixture and beat until smooth and creamy.  Add the vanilla extract, reduce the speed to low and add the dry ingredients until integrated.  You should have a very sticky dough.  Add the almonds and mix just to blend.


Good time to turn the oven to 350F with the rack centre.

Split the dough in two.  On a baking sheet lined with a piece of parchment paper, work the half the dough into a log about 12 inches long by 1.5 inches wide. Don’t try to shape the dome, just a very nice rough, uneven, bumpy rectangular.  Work the second half on the other side of the baking sheet.


Bake for 15 minutes or until the logs are lightly golden but still soft when to push on it.  Transfers the sheet to a cooling rack for at least 30 minutes.


Re-heat the oven to 350 F if you turn it off.

With a lot of care, transfers the cakes to a cutting board.  Cut the log the into 3/4 inch thick slices.   Re-transfer the slices to the baking sheet, standing side by side.


Bake them for 15 minutes or golden and firm.  Back on the cooling rack for the last time!  Let them cool down to room temperature if you can wait that long !  They will stay good  for a week.  You can store them on the counter but they won’t last long…

imagelenox almond biscotti


Sautéed 'shroom burger with garlic Parmesan butter

sautéed ‘shroom burger with garlic parmesan butter

It’s barbecue season which means: burgers!  I’ve recently been making a burger with sautéed mushrooms, swiss cheese and a (total game changer) garlic and parmesan butter.  It’s been many years since I’ve been to a Red Robin restaurant but all of a sudden the other day I thought of their sautéed ‘shroom burger and I just had to try and replicate it.  It was my mom’s favourite burger and she had great taste in food so you know it’s gotta be good.

For 4 burgers.

for the butter:  1/2 cup salted butter, room temperature  /  2 cloves garlic, finely minced or smushed through a garlic press  /  1/8 cup finely shredded parmesan or parmigiano reggiano cheese  /  a few sprigs of fresh parsley, leaves finely chopped

for the burgers:  1 lb regular ground beef (I used to always make burgers with lean beef and now I see the error in my ways. Fattier beef all the way.)  /  a few big handfuls of cremini mushrooms  /      2 cloves garlic , finely minced  /  4 slices swiss cheese  /  4 of your favourite burger buns  /  1 and 1/2 tbsp olive oil  /  salt and pepper


First, make the flavoured butter by simply combining all the ingredients together.  Easy.  This makes more butter than you need for the burgers but you can keep it in the fridge and make garlic toasts or just slather it on crackers for a late night snack… which is what I’ve been doing…


Fire up your barbecue and hand shape your patties using 1/4 lb beef per patty.  I don’t like to add any fillers in my burgers; I just season with a bit of salt and pepper.  While your barbecue heats up, slice up your mushrooms and sauté in a pan over medium to medium-high heat with the minced garlic, olive oil and a bit of salt and pepper.


Barbecue your burger patties and just before they’re cooked through, top each patty with a slice of swiss to let it melt.  Toss your buns on too to toast them. Spread some (or a lot) of the butter onto each top bun and then simply stack your burgers.  Happy eating!

Sautéed 'shroom burger with garlic Parmesan butter

meissner quarktorte

meissner quarktorte

This is a German cheesecake made with quark, a type of fresh cheese that is common in numerous European countries.  It’s lighter than North American cheesecake and has a very different texture; maybe kinda like a cross between a cheesecake and a spongecake.  If you’ve never had it before it’s definitely worth trying.  We had eaten this type of cake when we were in Germany last year except we had no idea what we were eating at the time.  But now we know!  This recipe was graciously passed on to me by my German friend here and is an old family recipe of hers.

You can find quark packaged in plastic tubs and it’s available at Save-on-Foods in Regina.  The recipe also calls for packaged vanilla sugar, which along with quark, is something I didn’t even know existed.  Apparently it’s really popular in Germany and you can find it here too (I think I saw it in Safeway) but I just made some myself since I already had sugar and vanilla beans.  I filled a 250 ml mason jar with granulated sugar and scraped the seeds of 2 vanilla beans into the sugar. I rubbed the seeds into the sugar with my fingers and buried the pods in. Then I popped the lid on, gave it a shake and let it sit for a week or so.  You can do that or I guess it may be easier to just buy the packaged stuff!  OK, onto the actual recipe.

125 g unsalted butter, room temperature  /  6 large eggs, yolks separated from the whites  /  200 g granulated sugar  /  1 pkg or 9 g vanilla sugar  /  1 lemon (which I forgot to include in the photo, oops!)  /  1 kg quark  /  100 g semolina  /  14 g baking powder  /  1 tbsp all-purpose flour


Preheat the oven to 356F.  Using  a stand mixer, cream the butter.  Next, mix in the sugar until well combined and then mix in the egg y0lks, again until well combined.  Then add in the juice and the zest of your lemon.  Now mix in the quark, semolina, flour and baking powder until you get a smooth batter.


Next, you have to whisk your egg whites until they form stiff peaks.  Obviously I wanted to use my stand mixer ‘cus my arms are pretty damn weak so I transferred my batter into another bowl, washed out the mixer bowl and then used that for the egg whites.  Switch to a whisk attachment and whisk the whites until you get stiff peaks, being careful not to over-whisk and deflate them.  Next, gradually and gently fold the egg whites into the batter until all mixed in.


Gently spread the batter into a well-greased springform cake pan (I think mine is 9 inches) and bake for 1 hour.


After an hour the centre of my cake was still a bit jiggly in the centre so I thought it wasn’t done and popped it back in for a few minutes but it quickly browned up within those few minutes.  In hindsight, the centre would’ve kept cooking a bit even after taking out of the oven so don’t be concerned if your centre doesn’t seem fully set yet; it’s still ready.  Let it cool in the pan which will take at least a few hours.  Don’t be surprised as the centre will deflate as it cools.  After it’s cooled, wrap with clingfilm and set in the fridge.  Since cheesecakes usually need to be chilled, I left it in the fridge for I think about 5 hours before slicing into it.


I had to give away cake to keep Rock from eating it all and my toddler would not stop stuffing cake into his mouth with his hands.  So, success!

meissner quarktorte

(better than) milestones bellini

(better than) milestones bellini

I love the frozen (not at all authentic) bellini at Milestones and my sister told me that her and her friend once made bellinis in an ice cream maker which gets you that nice slushy consistency.  Well, Rock got me an ice cream maker for mother’s day so of course I had to give it a try and today’s a bright sunny Sunday so what better day for it.  I know that a true bellini is prosecco poured over pureed peaches and I looked up the drink’s description on the restaurant’s menu. I also googled copycat recipes which all seem to say that there’s 7-Up in it and peach drink powder.  I guess the 7-up is what makes it taste like freaking candy and the peach powder is what makes it a bright orange colour but I wanted to use fresh peaches instead.  We ended up with bomb ass bellinis that we drank sitting out in the sun.

This makes 2.  I wish we made more.

5 oz prosecco  or another sparkling white wine of your choice  /  1 oz white rum (which I forgot for the photo)  /  2 ripe white peaches  /  300 ml 7-Up  /  1-2 oz sangria (we just poured, I don’t really know how much)


Peel the skin off the peaches and cut the flesh off the pit.  Using a handheld immersion blender (or if you don’t have one, a regular blender), puree the peaches in the blender jar until smooth.  Slowly pour the 7-Up into the jar and then the prosecco and rum.  Just using a spoon stir everything together.


Pour into your ice cream maker and let it do its thing until you get a slushy consistency.  This is the ice cream maker Rock got for me and I used the sorbet mode for about 15 minutes.


Spoon into your glasses and then top with sangria.  Enjoy!

(better than) milestones bellini

crispy baked zucchini fries

crispy baked zucchini fries

These unbelievably crispy, fat zucchini wedges are from Chrissy Teigen’s Cravings cookbook and they are so good!  They remind me of zoo sticks from White Spot (every native British Columbians’ fave restaurant chain) except they’re baked instead of deep-fried.  Which makes these…healthy?  Healthier?  Whatever, I think these may be even better than zoo sticks.

Makes enough for 4 as a side.

1 lb of zucchini (that was 2.5 medium zucchinis for me)  /  1 and 1/4 cup all-purpose flour  /  1/2 tsp cayenne pepper  /  2 tsp salt  /  1/2 tsp black pepper  /  2 eggs (original recipe calls for 3 but I had a lot leftover)  /  1 cup panko bread crumbs  /  1 and 1/4 cup finely grated Parmigiano-Reggiano cheese  /  3 tbsp olive oil


Preheat the oven to 425F and trim the ends off the zucchinis.  Halve the zucchinis crosswise and then quarter them lengthwise to make fat chunky wedges.  You’ll need 3 large plates or shallow bowls for breading the fries.  The first plate, mix together the flour, cayenne, salt and pepper.  The second plate, the eggs whisked together.  The last plate, the the panko breadcrumbs, the grated cheese and olive oil all mixed well together.


Now is the most laborious (but totally worth it!) part, breading the fries one at a time. Take each zucchini wedge and first coat in the flour mixture.   Next, dip in the egg and then press into the panko mixture, making sure it’s well-coated.  Evenly spread the fries out on a baking sheet.


Bake for about 20 minutes or until they are golden brown. You can season with a bit of salt and pepper to taste but I didn’t bother.  The recipe suggests serving these with sriracha caesar dressing (which I’ve made multiple times and is really yummy) but I was kinda lazy so just tossed together a sriracha mayo and called it a day.  The fries turned out crazy crispy and we couldn’t stop eating them.  Will definitely be making these again!