Danielle Walker’s Slow-Cooker Buffalo Chicken


Delicious buffalo chicken that takes just like your favourite wings! The recipe is from Danielle Walker’s Meals Made Simple Cookbook and it is fantastic if you are a fan of “buffalo” chicken flavours.   The recipe is only found in the cookbook (which I highly recommend along with her first book Against all Grain), but here is my slightly adapted recipe to reflect products & product sizes found in Canada. The chicken leaves you with a bit of a zing but is not too spicy (my 8 year old ate it with some blue cheese sauce).  I whipped up some Epicure Blue Cheese Dip which we used to make delicious buffalo chicken wraps along with romaine and tomato. You can also use the chicken to top salads or make sandwiches . . . I also mixed it into some macaroni and cheese I had made for the kids – yummy mac & cheese with a kick! This recipe is easy to store in the fridge or you could also choose to freeze individual portions for easy heat and go dinners. We really like it and for sure will be making again because there were so many options to create with it!


  • 1.36kg (3 lbs) of boneless skinless chicken breasts (about 7)
  • 3/4 cup of Frank’s Red Hot sauce
  • 1/4 cup of melted unsalted butter
  • 1 tbsp white vinegar
  • 1  1/2 tsp Kosher (coarse) salt
  • 1/2 tsp cayenne pepper



  1. Place your chicken breasts in the bottom of your slow cooker.
  2. In a mixing bowl whisk together the hot sauce, butter, vinegar, salt and cayenne and then pour over the chicken breasts, turning once to coat.
  3. Cook on high for 4 hours.
  4. Remove chicken from slow cooker and either shred or cut into chunks. Drizzle sauce over chicken.

Lumpy Bumby Oatmeal Cookies with Chocolate Chunks, Pecans and Peanut Butter Chips


It’s been really cold here in Southern Ontario, and when it’s really cold I want cookies, but not just any cookie . . . good lumpy bumpy hearty stick-to-your-ribs peanut butter oatmeal cookies that ease the pain of these freezing wintry days! This is my favourite peanut butter oatmeal cookie batter base, this time with coarsely chopped pecans, peanut butter chips and oodles of semi-sweet chocolate chunks!


  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup smooth light peanut butter (not natural)
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher (coarse) salt
  • 1/4 cup milk (whatever you have on hand)
  • 1  1/2 cups old fashioned (large flake) oats
  • 1/2 cup of coarsely chopped pecans
  • 1/2 cup of peanut butter chips
  • 1 cup semi-sweet chocolate chunks


  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and peanut butter together until light and creamy. Add the sugars and cream until well combined and light and fluffy.
  3. Add the egg and vanilla, mix well, then stir in the milk.
  4. In a separate bowl whisk together the flour, baking powder salt and oats.
  5. Add the flour and oat mixture to the mixer.
  6. Stir in the pecans, peanut butter chips and chocolate chunks.
  7. Using a medium cookie scoop (1  1/2 tbsp size), scoop dough one dozen at a time onto a silpat or parchment paper lined baking sheet. Flatten the tops slightly to form a 2″ round.
  8. Bake or 12-14 minutes, or until lightly browning on the edges. Let cool for 2 minutes and then transfer to a cooling rack. Enjoy while dunking into a cup of hot chocolate, tea or coffee : )

Recipe makes 36 cookies.

Iron Chef momstown: Burrito Supreme


It’s a momstown #FoodFriday and today I am sharing my raid-the-pantry challenge . . . which resulted in a delicious burrito supreme! My family loves Mexican and this recipe is going to be a new family favourite for you, too! You can mix and match and make it your own based on what you find in the depths of your fridge and cupboards. Get creative! However, to make this burrito over the top be sure to make the fresh black bean and corn salsa with red onion and cilantro (seriously awesome stuff!). I also love that you can make the burrito totally meatless, as well as adapt to a burrito bowl or quinoa salad.

Hop on over to momstown.ca to check out my awesome creation! If you love fresh mex – you must try this recipe!




Beef Bacon BLT & VG Meats “Meat Mentor” App Launch!

Last week I was lucky enough to be invited as a local blogger to attend VG Meats Meet, Greet and Eat…Steak event and Meet Your Meat Maker! Also the event launched their new and exciting Meat Mentor App. I was able to meet the VG Meats team and test the new app all while sampling local tender beef and mingling with fellow food bloggers and foodies. I hate to tease you, but here are the mouth watering samples we were treated to . . . mini mignons (aka: Meat Lollipops): bite-sized filet’s wrapped in bacon, Truffle and soy marinated cremini mushrooms stuffed with herbed goats cheese and wrapped in beef bacon, pulled beef sliders topped with a stilton marrow mousse, mini beef wellington’s with prosciutto and stuffed flat iron steak sandwiches with red peppers, onions and aged cheddar, served on foccacia with a lemon aioli.
We were then treated to four cuts of steak (for dessert!) to test the Meat Mentor App on each product. The Meat Mentor App allows you the capability to scan the QR code on VG Meats beef packaging which will then provide you with the tenderness score for the product you scanned, the cut specs, tell you the farm the beef came from as well as what the animal was fed. You can also add your own personal ranking to each cut of beef you try, find VG chef recommended recipes, create shopping lists, and tour the local farms where your beef came from.
Before I headed out and the end of the event, I couldn’t resist bringing home some goodies which included a package of Beef Bacon, a top Sirloin Steak (in the freezer to try soon), and the store-made frozen pulled pork which reheated in a flash and was mouth-watering and a huge hit with family (I will be going back for more!).
When I was speaking with team member Maegan she said to me the beef bacon made the best BLT’s. Well, once she told me that I just couldn’t get it out of my head, and just knew I had to make some on the weekend for the hubby. What better way to say I love you then with bacon? She was right, the beef bacon just takes the BLT over the top! Even better was pairing it with Neal Brothers Classic Mayonnaise. Match made in heaven! You gotta try this!
  • Your choice of bread
  • VG Meats Beef Bacon
  • Roma tomatoes, thinly sliced
  • Romaine lettuce, torn into sandwich sized pieces
  • Great quality mayo – like Neal Brothers Classic Mayonnaise
  • Freshly ground black pepper:
  1. Heat a large skilled and cook your bacon. Drain on paper towels.
  2. Toast your bread to desired doneness.
  3. Slather one side of each slice of bread with mayo.
  4. Top one piece of bread with bacon, then tomato. Season with some freshly ground black pepper. Top with lettuce and then the second slice of bread.
  5. Slice sandwich in half if desired and serve.


Be sure to check out VG Meats. The quality of their products is really great and most importantly is delicious! They have a store located on Centennial Parkway in Stoney Creek, ON with everything you need, as well as a selection of their products is distributed in Longo’s.


Valentine’s Day Coconut Cream Trifle for Two


It is almost Valentine’s Day, and I don’t know about you but it’s a busy week getting the kids ready for their classroom celebrations, pulling together a few of my own Valentine’s surprises for my kids, husband, and co-workers, as well balancing the regular weekly classes, homework and housework! So here is an easy Valentine’s dessert idea from this #GayLeaMom that looks and tastes fabulous but is actually a breeze to pull together in a hurry.


The start ingredient in this is Gay Lea’s Real Coconut Whipped Cream. It makes this dessert a “wow”. It is creamy and delicious and elevates my take on this traditional dessert from ordinary to extraordinary. Gay Lea’s Real Coconut Whipped Cream is made with REAL coconut cream. It is non-dairy, lactose and gluten-free but remains 100% delicious. It has a great taste with a smooth, natural mouth feel and exceptional coconut flavour (honestly I like it better than dairy whipped cream!). It is so convenient, just a quick dollop adds tropical flavour and flair to any treat, dessert or beverage. It is also really awesome on waffles with fruit.


To make this dessert quick and easy for anyone to make I bought a delicious pound cake at the grocery store, and then grabbed some strawberries and blueberries. To pump up the coconut flavour I used some Malibu Rum to brush on the cake (this is a trifle of course!) and sprinkled shredded coconut in layers of the parfait. This is really a lovely and romantic dessert to share with your sweetheart. Enjoy & Happy Valentine’s Day!


  • Gay Lea Real Coconut Whipped Cream
  • Store bought or homemade pound cake or loaf of your choice
  • Malibu Rum (recommended but optional for brushing onto cake)
  • Fresh Strawberries
  • Fresh Blueberries
  • Shredded coconut (sweetened or unsweetened – whatever you have on hand)



  1. Choose a glass or bowl of your choice that will work for layering. I used a margarita glass.
  2. Slice pound cake into 1/2″ slices, then cut out hearts using a 1″ x 1 1/2″ heart shaped cookie cutter (I got 4 per slice and needed 8 hearts for my parfait).
  3. If desired using a pastry brush, brush pound cake with Malibu Rum on both sides (if serving to the kids – omit this step!).
  4. Slice strawberries, then cut out hearts using the same cookie cutter (If desired, but it does look amazing and makes a nice topper).
  5. Begin by filling bottom of glass with some coconut whipped cream.
  6. Layer with 4 pound cake hearts, and top with fruit and a sprinkling of shredded coconut.
  7. Repeat with another layer of whipped cream, the remaining pound cake, fruit and shredded coconut.
  8. Finish with a final swirl of whipped cream, a last sprinkle of shredded coconut and a strawberry heart topper.


Check out the Gay Lea website at www.gaylea.com, which includes great recipes and information on their products.

Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Momstown Heart Melters: Fudgey Brownie Ice Cream Treats


Happy momstown #FoodFriday. Today my feature recipe is rich ice cream sandwiched between decadent fudge brownie hearts—momstown’s Heart Melters are an elegant, surprisingly easy Valentine’s show stopper! All you need for this easy and delicious treat is a pan of brownies, a heart-shaped cookie cutter, your favourite ice cream and some festive sprinkles. Make it special by serving it up on some fun Valentine’s plates from your local dollar store.

Link below for the recipe:



Avalanche of Love Bars


Perfectly sweet, crunchy and fluffy no-bake bars that make awesome treats for your Valentines! These were a huge hit at my house and are very appropriate when you have cold and snowy Valentine’s days like we do here in Southern Ontario! Mmmm these are so good!


  • 2 cups white chocolate chips (approximately one and a half 225g packages)
  • 1/4 cup of light smooth peanut butter
  • 3 cups of Rice Krispies
  • 1 1/2 cups mini marshmallows
  • 1/4 cup mini semi-sweet chocolate chips
  • 4 tsp Valentines sprinkles (I used 2 tsp of two different types)


  1. Line a 9 x 9 baking pan with parchment paper.
  2. In a microwaveable safe dish melt chocolate chips in 30 second increments, stirring in between, until melted and smooth.
  3. Stir in peanut butter.
  4. Stir Rice Krispies into white chocolate and peanut butter mixture, and then let cool for a few minutes (so marshmallows and chocolate chips to not melt with heat).
  5. Add marshmallows, 2 tsp of chocolate chips, and 2 tsp of sprinkles and stir gently to combine.
  6. Press lightly into pan.
  7. Add another 2 tsp of chocolate chips and another 2 tsp of sprinkles to the top of the bars and press lightly to make them stick.
  8. To set immediately place into fridge for 10-15 minutes.
  9. Cut into 16 equal bars.

Recipe adapted from Cookies and Cups