Breakfast Burrito

I love making this for a Saturday breakfast! It’s fairly quick and easy!

IMG_2375First I slice potatoes and fry them till golden brown.

IMG_2384While the potatoes are frying I chop bacon and get it in to the frying pan and fry till crisp.

IMG_2377I chop green pepper, mushrooms and spring onions while waiting for the potatoes and bacon.

IMG_2391I whip 6 eggs and add the potatoes, bacon, spring onion, green pepper, and mushroom.

IMG_2393Serve with sour cream and salsa.

It’s a great way to start a Saturday morning ­čÖé

Beef Teriyaki Rolls

I had learned how to make sushi at home as Ryley is allergic to shellfish and we could not take him to a sushi restaurant to eat and he one day asked if he could try it. First step was to learn how to roll it (thank god for the many tutorials on YouTube that show you how. Next step was learning what he liked in sushi and with him being a bit of a picky eater this is what I came up with and what he likes in his sushi.


Cook 2 cups of sushi rice according to instructions on package and remove from pot in to larger dish. drizzle over 2 tablespoons of rice vinegar and fluff the rice in the dish and mix the rice with vinegar and let cool.


Marinate beef rouladen steaks in teriyaki and fry the meat till cooked through and julienne 1/2 a cucumber and an avocado


After rice has cooled get out your bamboo rolling mat and saran wrap to fit. Slather rice over saran wrap to make a thin layer and add you Norri on top and then add the thinly sliced beef, cucumber and avocado.


Roll it up and then slice in to pieces (I like to cut them about 1/2 inch pieces so it’s easy for Olivia to eat)


Put sushi on plate and serve with pickled ginger, wasabi and low sodium soy sauce and enjoy.


Once you get the hang of it you can make 10 rolls in about 25 minutes.


This recipe I had actually found on another blog site called Ottawa Food and this recipe is absolutely delicious! I discovered I should probably make two as one gets eaten up very quickly.


1 1/4 cups granulated sugar
1/3 cup butter
1 tablespoon grated lemon rind
1 cup lemon juice
6 eggs
1 1/2 cups whipping cream
1 1/2 cups granulated sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
6 egg whites
1 teaspoon vanilla extract

Trace four 8-inch (20 cm) circles on parchment paper; place on baking sheets.

MERINGUES: Combine 3/4 cup of the sugar, cornstarch and rind; set aside.

In bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks
form. Add vanilla; fold in reserved sugar mixture. Spoon meringue onto circles, smoothing tops. Bake in 300┬║F (150┬║C) oven for 1 hour or until dry and lightly golden. Let cool. (Meringues can be stored in cool, dry place for up to 3 days.)

FILLING: In saucepan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring, until sugar dissolves.

In bowl, beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling; simmer for 1 minute. Pour into bowl. Place plastic wrap directly on surface; chill in refrigerator to room temperature. (Mixture can be refrigerated for up to 1 day.) Whip cream; fold into lemon mixture.

ASSEMBLY: Crumble least-attractive meringue for garnish; set aside. Fit one meringue into 9-inch (2.5 L) spring-form pan. Pour one-third of the lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. (Torte can be removed from pan, wrapped well and frozen for up to 1 week.) Let soften in refrigerator for 45 minutes before serving. Makes 12 servings.


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Split Pea Soup

Split pea soup is a winter favorite in my house. This rich, thick creamy soup with chunks of carrot, sauteed onions and ham is a perfect winter meal when you want something that is filling, but lighter than a roast meal. It will warm you up from the inside out!



2 cups dry split peas soaked in water for 2 hours ahead

1/2 of a medium onion diced

1 large carrot diced

1/2 pound of ham diced

8 cups beef, chicken or vegetable stock

Salt and pepper to taste

pea1In a large pot saute the ham, onion and carrot until onion is translucent. Add the beef, chicken or vegetable  stock to the pot and then add the soaked split peas to the pot and boil till the peas turn in too a thick, creamy texture and remove from the heat. Make sure you keep a little stock in case you need to add more during cooking.

peaTo serve make a nice crouton to eat with it. You can also add a dollop of sour cream and some grated Parmesan if you so wish. This recipe is very simple and easy to make, but a lot of flavour!

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My Little Babog