Creamy Rice Pudding

rice pudding

 

Having warm rice pudding on a cool almost-spring day is very comforting. With Easter in mind, a few tiny chocolate egg decorations can turn this old classic into a delightful festive treat.

 

 

 

Ingredients

♦ 1 cup rice

♦ 2 cups water

♦ 2 cups milk

♦ 1/3 cup sugar

♦ 1 tsp vanilla

♦ Small chocolate eggs

 

rice pudding e

 

Instructions

Combine rice and water in a saucepan.

Bring to a boil.

Cover and reduce heat until rice is cooked.

Add milk, sugar and vanilla.

Simmer on low heat until the mixture thickens and looks creamy, about 15 minutes.

Remove from heat.

Serve warm or let cool and top with tiny chocolate Easter eggs.

 

Enjoy!

reg_-signature

rice pudding c

 

Creamy Rice Pudding pin

Easter Bunny Brownies

easter bunny brownies

Looking ahead to Easter, I’m sharing this simple dessert idea your kids will love.
It’s cute and can be used to top off any brownie recipe of your choice.

Ingredients

A basic chocolate brownie cake or regular cake recipe (or click here for one of my recipes).
12 pretzel chips
A tube of white icing (for the bunny face)
Dark chocolate sprinkles (for the whiskers)
Round dark and white chocolate sprinkles (for the eyes and nose)

easter bunny brownies 5

Instructions

Prepare chocolate brownie mixture
Pour cake mixture into a 9″ by 11″ rectangular pan
Place the pretzels on top of the cake mixture an inch a part
Bake the cake as usual
Remove cake from oven and let cool completely
Fill in each pretzel with the icing to form the bunny faces
Add sprinkles for the eyes, whiskers & nose
Cut between each bunny to make individual squares

Enjoy!

Reg.

easter bunny brownies 1
easter bunny brownies 2
easter bunny brownies 4

[jetpack_subscription_form title=”Sign up with Country Parent to receive similar posts” subscribe_text=”Enter your email address below to receive similar posts (it’s free & your email address will not be published)” subscribe_button=”Sign Me Up”]

Caribbean Pasta Salad

caribbean pasta salad

Looking ahead to Spring and BBQ season, this Caribbean salad goes perfectly alongside any meat or fish dish.
A simple pasta salad with a lovely sweet-and-tangy taste.
Try it, I’m sure you’ll like it too.

Ingredients

1 lb rotini pasta
2 cups mayonnaise
1/2 cup sweetened condensed milk
1/4 sliced black olives
1 cup diced cooked ham
1 cup pineapple chunks
1/2 cup diced red bell pepper
1 tsp salt

Instructions

Cook pasta until al dente
Meanwhile prepare the dressing:
In a small bowl, whisk mayonnaise and condensed milk together
Stir in the remaining ingredients
Rinse cooked pasta under cold water and drain well
Place pasta in a salad bowl and pour dressing over top
Mix well and chill for 1 hour before serving

Enjoy!

Reg.

caribbean pasta salad 2
caribbean pasta salad 1

[jetpack_subscription_form title=”Sign up with Country Parent to receive similar posts” subscribe_text=”Enter your email address below to receive similar posts (it’s free & your email address will not be published)” subscribe_button=”Sign Me Up”]

Leftover Pulled Pork Pizza

pulled pork pizza antigonish

One of our favorite meals is pulled pork made in the slow cooker. Although there’s rarely any leftovers, sometimes there’s just enough remaining for one person to enjoy the next day. So this time I decided to stretch the one-person-leftover-meal into a family meal of four by trying something new: pulled pork pizza. I had heard of it before, but hadn’t tried it until now.

 

 

Here’s my take on it. You will need the following:

Ingredients

♦ 1 pizza dough ball, home-made or store-bought

♦ 1/2 cup chopped red onion

♦ 1/2 cup sliced mushrooms

♦ 1 cup grated mozzarella cheese

 

pulled pork pizza 3

Instructions

♦ Preheat oven to 385°F

♦ Roll out pizza dough and place on greased baking sheet

♦ Spread the pulled pork evenly on top of the dough. Make sure to include the leftover juices as well, since you will not be adding any other sauce base to the pizza (e.g. the usual tomato sauce).

♦ Add the onions and mushrooms

♦ Cover with mozzarella cheese

♦ Bake for 15 minutes or until the bottom of the pizza is golden

 

pulled pork pizza antigonish 1

pulled pork pizza antigonish 2

 

So the next time you have pulled pork leftovers, try this recipe. It’s delicious!

Side note: You can also turn this into convenient pulled pork pizza pockets, ideal for school lunches.

 

Enjoy 😉

https://www.countryparent.ca//wp-content/uploads/2016/09/Reg_-signature.png

[jetpack_subscription_form title=”Sign up with Country Parent to receive similar posts” subscribe_text=”Enter your email address below to receive similar posts (your email address will not be published)” subscribe_button=”Sign Me Up”]

pulled pork pizza pin

BBQ Donut Strawberry Shortcake

BBQ glazed donuts

 

by Sean Ryan

 

I hate making desserts, especially for a crowd, but I’ve come up with something quick, simple which always brings back requests for seconds.

 

BBQ Donut Strawberry Shortcake is your ticket if you need a quick summertime dessert to feed a crowd.

Ingredients

1 or 2 packages of glazed donuts – depending on your crowd and willingness to provide seconds

Whip cream, store-bought or home-made

1 to 2 quarts of fresh strawberries

1 teaspoon of sugar

Non-stick cooking spray

 strawberries country parent

Instructions

Make sure your BBQ grill is clean. Nothing kills this dessert faster then some residual burnt BBQ sauce on a donut half!

I usually use the rack above the grill, as you can control the temperature a bit better, but it is not necessary. If you have an external gauge, you want to have the grill heated to 350 degrees.

Give it a good hit of the cooking spray.

While the grill heats up, mash your strawberries in a bowl with the sugar. Once that is done set aside.

cut strawberries country parentstrawberries country parent

When I buy the glazed donuts, I usually try to get them a couple days ahead and refrigerate them. It makes them much easier to cut and the glaze hardens a little, which is key when cooking them.

glazed donuts country parent

Slice the donuts in half horizontally.

Place the donuts on the grill cut-side down. If you put them glaze side down, you will be unhappy with life after you try to get them off and he sugar has cemented the donuts on your grill. So cut-side down.

Close the lid and count to 60. Open up and give a look-see. If the formally hardened glaze is now see through again you are pretty much done.

BBQ donuts country parent

Take the donuts off the grill and place them on your plate grill side down.

Time to assemble. Flip one half of a donut glaze side down onto a plate or bowl, hit it with a good splash or whipped cream, then strawberry mix. Put your top donut half on, then add a bit more whipped cream and strawberry mix.

BBQ donut strawberry shortcake

Serve and bask in the glory that will come your way.

You can add a couple fresh berries, sub in ice cream, or whatever works for your crew. Trust me though, make sure you have enough for seconds!

Sean Ryan

Sean Ryan
Father, husband, tea totaler, cigar smoker, whisky enthusiast,
foodie, bigboyrunning, craft beer rookie, comic book nerd.
Follow along @run2smoke on Instagram, or a very
sporadic blog at www.bigboyrunning.weebly.com

[jetpack_subscription_form title=”Sign up with Country Parent to receive similar posts” subscribe_text=”Enter your email address here:” subscribe_button=”Sign Me Up”]

You might also like:

Easy Summer Flatbread Pizza

flatbread pizza

For more recipes click HERE!

Halloween Brownie Critters

halloween brownie critters

 

If you are looking for last minute ideas for fun treats that your kids can make, check out these Halloween brownie critters. They are adorable and easy to prepare.

 

 

 

Here’s how you can make them too.

 

You will need:

◊ Small round brownies (I used the PC Blue Menu Two-bite mini brownies)

◊ Flat cookies (I chose the Dare dipped cookies. The detailed lines resemble bat wing fingers).

◊ Pretzels

◊ Candy eyeballs

◊ Icing

halloween brownie critters 1

 

For the six-legged spiders

 

Gently break off the rounded parts of 3 pretzels

Insert 3 pretzel pieces on each side of the brownie.

Add icing on the back of the candy eyeballs and glue them on to the brownie

halloween brownie critters

halloween brownie critters

halloween brownie critters

For the brownie bats

Carefully break one cookie in half

Insert each half on both sides of the brownie

Add icing on the back of the candy eyeballs and glue them on to the brownie

Draw fangs on the bat’s face, using the icing

halloween brownie critters

halloween brownie critters

Halloween brownie creepers

 

Use peanut-free brownies and cookies to include these cute treats in school lunches.

 

Halloween brownie critters

halloween brownie critters

Happy Halloween!

Halloween Brownie Critters pin

You might also like:

Homemade Halloween Chocolate Candy

 

Creamy Butternut Squash Soup (no roasting or baking required)

butternut squash soup 3

I’ve been always intimidated by butternut squashes. Maybe it’s because I didn’t grow up eating them or maybe it’s because whenever someone talked about using them in a recipe it involved long periods of roasting or baking. Either way, deciding to buy one and start a new tradition at our house was a Fall time goal.

So we purchased a butternut squash and thought that the easiest thing to do would be to make a simple squash soup that didn’t require any roasting or baking.

Here’s how:

Ingredients

◊ 1 butternut squash

◊ 2 tbsp salted butter

◊ 1 medium onion, chopped

◊ 2 cups chicken broth

◊ 1/2 cup heavy cream

◊ 1/4 tsp nutmeg

◊ 1/4 tsp cumin

◊ salt & pepper to taste

butternut squash 3

Instructions

♦ Melt butter in a medium sized pot

♦ Add chopped onion

♦ Cook for 2 minutes on medium heat, until translucent

Meanwhile,

♦ Cut the squash into two

♦ Remove the seeds by scooping them out with a spoon
Side note: Don’t throw away the seeds. Save them for later.

♦ Peel the squash using a vegetable peeler

♦ Cut the squash into 1/2 inch cubes

butternut squash cubes

♦ Add the squash cubes into the pot

♦ Cover with the chicken broth

♦ Add the spices

♦ Cover and cook for 20 minutes, until the squash is tender

♦ Puree the soup using a hand blender

♦ Blend in the cream

Done!

Serve plain or top with croutons.

butternut squash soup 2

You can also freeze the soup! Simply omit the cream, store and freeze in containers. Add the cream before serving, once the soup is re-heated.

butternut squash soup

A little snack while waiting for the soup to cook…

Squash seeds are very nutritious (full of vitamin A and C), so instead of throwing them out why not have them as a healthy snack? Simply season and roast.

Spicy Butternut Squash Seeds

Remove the squash flesh from the seeds collected earlier.

In a bowl, add:

◊ squash seeds

◊ 1 tbsp of olive oil

◊ pinch of salt

◊ pinch of cayenne pepper

◊ pinch of paprika

◊ pinch of garlic powder

◊ pinch of onion powder

After seasoning the seeds, scatter them on a non-stick pan.

Roast the seeds under the broiler for 4-6 minutes, flipping them over once after 2-3 minutes.

butternut squash seeds 4

Enjoy!

Butternut Squash Soup pin

Follow us on Pinterest!

Easy Summer Flatbread Pizza

flatbread pizza

 

Summer BBQing is one of our favorite things to do. This recipe is a fresh take on traditional pizza using store bought flatbread and garden herbs.

It’s simple to make and you can put your own spin on it.

 

 

Ingredients

1 PC original flat bread

2 tbsp olive oil

1/2 cup crumbled feta cheese

1 diced tomato

1/4 cup sliced olives

1/4 cup chopped fresh herbs (I used oregano, thyme, parsley, mint and basil)

 

Instructions

Brush the flatbread with the olive oil on both sides

flatbread with oil

Place flatbread upside-down on BBQ and cook for 2 minutes

Flip it over

bbqed flatbread

Add tomatoes, feta, olives and herbs on top

herbs

BBQ for another 2 minutes

Drizzle a bit of olive oil on top.

Voilà!

toppingscloseup flatbread pizza

oreganothymeparsley

mintbasil

Enjoy!

You might also like:

 

Have You Tried Fiddleheads?

Brownstone Cafe Beet Salad

4 Quick & Easy Hummus Dips

Classic Fish Soup

soup feature picture

 

This healthy and simple fish soup recipe is great for any season.

And if you happen to suffer from seafood allergies or are lactose intolerant, this can be a smart alternative to seafood chowder.

It’s easy to make and ready in 20 minutes!

 

Ingredients

♦ 2 tablespoons vegetable oil

♦ 1 onion

♦ 2 carrots

♦ 2 celery stalks, leaves included

♦ 1 large Russet potato

♦ 6 cups of water

♦ 2 large frozen boneless haddock fillets, 0.6 kg (cod, sole or halibut will do too)

♦ 2 Knorr® homestyle vegetable stock packages

♦ Salt & pepper to taste

♦ 1/2 lemon (optional)

 

ingredients

cut ingredients

Instructions

♦ Cut vegetables

♦ Heat oil

♦ Add onion and cook until translucent

♦ Add water

♦ Add vegetable stock

♦ Add frozen fish, whole (no need to cut into pieces, it will break apart on it’s own once cooked)

 

fish in water

 

♦ Add vegetables

♦ Bring to a boil

♦ Reduce heat

 

vegetables in water

 

♦ Stir and simmer for 20 minutes or until fish and potatoes are cooked

♦ Add salt and pepper

♦ Add fresh lemon juice before serving (optional)

 

soup bowl with logosoup in spoon

 

Serve with warm biscuits or garlic bread.

Enjoy!

reg_-signature

Fish Soup