Join Me in My Addiction!

Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Monday, April 7, 2014

Meal Plan Monday

Hello friends! It's been a while since I have posted - life has been busy...spring has sprung and we are into cleaning mode and spending time outside.  I'm still doing my meal plans every week, but just haven't been great at posting.  But here is this week's plan:
Meal Plan Monday | Addicted to Recipes
Sunday - Curry Chicken and Rice

Monday - Leftovers

Tuesday - Beef and Peppers stir fry

Wednesday - Soft Tacos with Homemade Taco Seasoning

Thursday - Creamy Ham and Potato Soup

Friday - Spaghetti & meat sauce

Saturday - Pizza night!

Happy planning!

Monday, March 24, 2014

Meal Plan Monday

Meal Plan Monday | Addicted to Recipes
Hello friends!  Happy Monday to you!  How was your weekend?  Ours was lovely - it's SPRING!  Yippee!  Though that does mean it's time for spring cleaning...I don't always hear YIPPEE when I write out that daunting to-do list! 

I hope that your weekend was wonderful.  I've got this week's meal plan ready, hopefully you will find some inspiration here!

Sunday - Drumsticks, Dawn's Baked Beans, Salad

Monday - Leftovers

Tuesday - Salmon, Rice and Peas

Wednesday - Soft Tacos (with homemade taco seasoning)

Thursday - BBQ Chicken, Grilled Vegetables 

Friday - Leftovers

Saturday - Steak, Baked Potatoes, Roasted Asparagus

Have a great week!

Thursday, March 20, 2014

Throwback Thursday

It has been a quiet week here at Addicted to Recipes.  The kids are on spring break (for 2 weeks!) and we've been enjoying some extra time with them (meaning a few later nights, staying up reading with the oldest since he doesn't have school in the morning) - and at work, it's been very busy with year end, number crunching and reading way too many spreadsheets.  I've also been catching up on MasterChef Canada episodes, did you see that creation for Nanaimo Bar Periogies this week?  Wowzas!

I know I recently shared this Throwback Recipe for Nanaimo Bar Ice Cream Cake, but given I'm now craving Nanaimo Bars after watching MasterChef, I just had to share it again!  The link to the original recipe is via the title.  Enjoy!
 

Nanaimo Bar Ice Cream Cake | Addicted to Recipes

Thursday, March 13, 2014

Throwback Thursday

Hello friends! Welcome back to this week's Throwback Thursday.  Today I am sharing a favourite from last summer.  Oh how can't wait for summer to come and to make these!  Link to the original recipe is in the title below.


Cajun Halibut Burgers | Addicted to Recipes

Enjoy!

Tuesday, March 11, 2014

Crock Pot Pulled Pork

My boys are big fans of pulled pork.  You've seen the recipes that I have posted for Dr. Pepper Pulled Pork (my hubby loves this one) and BBQ Pulled Pork.  And we all know that I like trying new recipes, so when I came across this recipe over at 100 Days of Real Food, I thought I should give it a try!  Here is the recipe:
Crock Pot Pulled Pork | Addicted to Recipes

Approx. 3 lbs of pork (loin, shoulder, roast), halved
3 tablespoons paprika
1 tablespoon salt
2 teaspoons black pepper
1/2 teaspoon cayenne
1 1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and halved

In a bowl mix the spices together (paprika, salt, black pepper, cayenne, garlic powder, thyme).  Add in the honey, the red wine vinegar and the olive oil, mix well to make a paste.

Line the bottom of the slow cooker with the halved onion.  Lay the pork on top of the onion.  Spoon the paste over the pork - there will be way more paste than pork, and that's OK.  The extra paste will run down along the bottom of the crock pot and the onions will love that flavour. 

Cook for 8 hours on low, after 8 hours, shred the pork with a fork.

VERDICT:
This one is another hit - it was very tasty.  We turned ours into sandwiches (of course!) and served with coleslaw.  Added bonus, an easy list of ingredients that are standard stock in our pantry.  Will certainly make this again.

Monday, March 10, 2014

Meal Plan Monday

Hello everyone! I'm a little late in posting this week's meal plan - after a very busy weekend at the rink (playoff tournament for our oldest son's hockey team)...and then said son ended up being sick last night, obviously the priority was to support and care for our little guy.

He's having a rest right now, which means that I have a chance to pop on and share this week's plan.  Here it is!

Sunday - Southwestern Chicken Chili

Monday - Leftover Southwestern Chicken Chili

Tuesday - Balsamic Roast Beef and Mixed Green Salad

Wednesday - Leftovers

Thursday - Curried Cauliflower Soup (recipe coming soon!) & Salad

Friday - Butter Chicken

Saturday - Leftovers

Have a great week!

Sunday, March 9, 2014

Southwestern Chicken Chili

I've shared with you a recipe already from the Best of Bridge Volume 3 (check out the recipe for Brie with Sun Dried Tomatoes here) - and today I am excited to share yet another recipe with you.  Now first, anyone who knows me is thinking, chili? You? You hate chili... which is true.  I have never liked chili.  But, in true Addicted to Recipes fashion, I was looking to try something different, and came across this recipe.  So I made it, and for the most part, I liked it! (it was just those darn kidney beans that I could have done without).  Here is the recipe:

Southwestern Chicken Chili | Addicted to RecipesSouthwestern Chicken Chili

Make it a meal with a salad and crusty rolls

2 1⁄2 lbs chicken breasts (I used boneless, skinless)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder (use all of it!)
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons ground coriander (I substituted tarragon)
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tablespoons tomato paste
2 tablespoons  lime juice
1 teaspoon granulated sugar
1 12-oz (341 mL) can corn kernels, drained
1 14-oz (398 mL) can kidney beans, drained and rinsed
1 14-oz (398 mL) can chickpeas, drained and rinsed
1 green bell pepper, seeded and chopped

Cut chicken into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper. Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney beans, chickpeas and green pepper. Simmer 30 minutes more.  Serve and enjoy!


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Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.ca. Reprinted with publisher permission.