From the Recipe Box: 3 Cheese Spinach Dip.

I’ve never been a fan of spinach. It’s one of those plants that made me cringe as a child. Even as an adult I still can’t eat it, and no matter how many times people say it’s good for me or I should try it again—sorry, that’s just a nope, but I’m an adult so every now and then I give spinach another try, and sometimes I’m surprised. This was the case when we had dinner at Montana’s with my aunt a few weeks back. My son ordered an appetizer – spinach dip. He said he’d had it before and it was AMAZING, and he was right! Of course it’s mixed with cheese, but that didn’t mean you couldn’t taste it the spinach, but it’s not as overpowering as by itself.

There are numerous recipes online for this dip. You can even find the recipe for Montana’s dip too, so I’m not going to put it here, but I will link to several pages where I found recipes.

This is a quick and easy dip to make. You can go old school and create with all ingredients, or just use a few and a pre-made dip.

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Montana’s 3 Cheese Spinach Dip

Cheese Spinach Dip on All Recipes:

Cheese and Bacon Spinach Dip:

Easy Spinach Artichoke Dip

Is there a food that you can only eat a certain way? I’m the same with asparagus too and broccoli too. Me and dark green food just don’t see eye to eye.


From the Recipe Box: French Onion Soup.

Soup is one of the easiest things to make, but often because of a demanding lifestyle we can’t make it from scratch.

French Onion soup is one of those dishes that demand your attention. You can’t just throw everything into a pot and have at it, the beginning – and the most important part – caramelising the onions is time consuming but if you want to get it right it needs all your attention. This is also one of those dishes where ingredients are everything. Some dishes you can substitute one thing for another, but sometimes you just have to follow the recipe to get the best result. Case in point, I could have used the onions that were already in the fridge (yellow), but for this soup I would suggest you use Vidalia. When caramelising you want your onions to be blonde, and these are perfect. The good thing is, once the carmaelisation is done you can relax, so if you’ve got about an hour to spare try this recipe on for size.

[Three Kinds of Caramelised Onions] 

You can put whatever cheese you wish on top. Most recipes I found called for Mozzarella (mild flavour) but I used Swiss and Parmesan that the recipe called for. If you want authentic, then use aged Gruyère.

I found the recipe I made HERE.


  • 2 tablespoons unsalted butter
  • 2 large onions halved and thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 4 cups beef broth**(1)
  • 2 tablespoons white wine **(2)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar
  •  salt to taste
  •  black pepper to taste
  • 1/4 cup shredded parmesan divided
  • 2 baguette slices toasted
  • 4 slices Swiss cheese

French onion soup


  1. Melt butter in a large pot over medium heat.
  2. Stir in onions, salt, and sugar. Cook 35 minutes, over medium/medium low, stirring frequently, until onions are caramelized.
  3. Mix beef broth, white wine, Worcestershire sauce, thyme, and bay leaf into pot.
  4. Simmer over medium heat for 20 minutes, stirring occasionally.
  5. Remove and discard the bay leaf.
  6. Mix in vinegar and season with salt and pepper.
  7. Place oven safe soup bowls on a rimmed baking sheet. Fill bowls with soup. Top each bowl evenly with parmesan, bread, and swiss cheese.
  8. Broil until bubbly.
  9. Serve immediately!

For a truly authentic French Onion soup, I found this recipe.

I used regular butter as opposed to un-salted but didn’t add any extra salt, and I found it still quite salty. Probably because of the store-bought broth. Next time I’ll use unsalted butter and low-sodium broth, but home-made would be best. I didn’t add the wine either. With such a small amount mixed with Worcestershire and balsamic vinegar, I doubted I would even taste it.

Have you made this soup before? How did it work out for you?




From the Recipe Box: Salad; more than just an appetizer.

It’s that time of year, folks! As warmer weather ushers in a new season (and the one most Canadians anxiously wait for), our thoughts turn to a summer staple; the salad.

We have been eating salad since the time of the Romans and Greeks. Over the centuries the dish has evolved into what we know today. The history of the salad is very interesting and I found this site if you’re inclined to know more.

History of the Salad

I like salad; it’s healthy (or can be depending on what you include) but I like the diversity even more. Salad is not just greens and veggies cut up into bite size nuggets, and having a variety of options breaks the food boredom and can be more healthy for you than sticking to the same thing all the time. Even combining different foods (meats/veggies, fruit/veggies) will add new life and flavour to your meal.


Zoodle Salad. Recipe found at the link below.

There’s a psychological aspect to eating salad as well. For me, salads represent summer. The low calories (to counter-act all that winter comfort food) and fresh produce are synonymous with the hot weather. When the humidex reaches 35c at supper time, the last thing you want to do is turn the oven on and cook a hot meal. The same can be said for the cooler weather too. There’s nothing like a good crock-pot meal on a cool autumn day to make one appreciate the season.

Salads (as well as cut veggies) have become so popular that an industry has sprung up to accommodate the growing need. The bagged salad industry, which sees itself as providing nutritious food without the hassle of preparing it, estimates that it will sell close to $8 million dollars work of product in 2018.

Salads are a staple of meals, and in today’s hectic lifestyle, it’s nice to know that people have an alternative meal choice other than fast food.

For your enjoyment, here is a link to some wonderful salad recipes.

Adventures in Restaurants: The Consequences of the Fast Food Franchise.

RestaurantLogoIt feels like fast food has been around FOREVER. As a matter of fact, the first fast food franchises were White Castle and A&W. Both started in the US after WWI, so it’s an anniversary of sorts. Now you can’t drive downtown without seeing at least one burger joint.

There are some places in the US where there are no grocery stores, only fast food restaurants. They have a name for it too – “food deserts”. These are poorer neighbourhoods where access to healthy foods is all but impossible. It’s frightening when you think about it.

There is something insidious going on. If I didn’t know any better, I’d swear it’s a conspiracy.

Yet are franchised restaurants just as bad? You know the ones I’m talking about. Sure the food takes longer to prepare and it looks fresher than fast food, but they have their secrets too. Sithboy’s first job was at one of these franchised restaurants (no, I’m not naming it), and he told me that the side dishes of mashed potatoes were actually instant, even though they used real potatoes for an appetizer. All the pulp of the cooked potatoes were thrown out instead of used because (get this) – consistency. Instant potatoes tasted the same and were easy to keep to the same texture than real mashed potatoes. It was the same when I worked at a franchised pizza place. We had lasagna (and it was good), but it was frozen. People couldn’t tell the difference. It’s still processed food, just made up to look less processed.

If fast food is one of the main reasons for obesity, then who is to blame for their popularity? Is it the consumer? Are we as a society so busy that we can’t take thirty minutes out of our schedule to prepare our food? Have we become so dependent on big chain grocery stores that we are incapable of growing our own? We can’t blame the franchise; they are only responding to a growing need. People have to eat, and in some cases a burger and fries at McDonald’s is the only alternative.

Do you think the owners of A&W or White Castle knew what they were starting?

From the Recipe Box: The Monty Cristo Sandwich

Sithboy fell in love with this sandwich and I had to learn how to make it. First, some history: it’s believed that this sandwich derived from the French dish Croque Monsieur (which is an awesome dish in itself) and could be considered the origin of the grilled cheese sandwich we know now.  The version I made is quick and easy and based on how the restaurant we visit prepares the meal. It’s quite filling and I’ve added a few personal touches just to make it interesting.




Shaved ham

Shaved turkey

Sliced Swiss cheese (two slices per sandwich)


One egg

1/4 cup milk

2 tbsp. maple syrup (NOT table syrup)




Warm frypan on med/low heat.

Mix egg, milk and maple syrup. Wash one side of bread with egg wash and place on frypan.

Apply mustard.

Place one slice of cheese on the bread followed by some ham, turkey a second slice of cheese and another egg washed slice of bread with mayo on the opposite side.

Fry for 2-3 minutes and carefully flip and fry for another 2-3 minutes. Most places use a panini press which is a good idea. Saves from having to flip. The maple syrup is optional. While you can’t taste it in the sandwich, you get a hint of it flavour as you bite into it.


Adventures in Restaurants: The dinner that wasn’t.

RestaurantLogoI enjoy going out to dinner with my husband. Even after twenty-four years we still find things to talk about. His day, my day, our son, what the hell we’re going to do with the house; light conversations and antidotes. Relaxing in a nice restaurant with a good meal is something we’ve just started doing, so my birthday outing (which started all this in the first place) was going to be an anniversary of sorts for us.

Too bad it didn’t work out that way.

Now, like I said, I enjoy a good conversation with dinner and when we go out it’s expected that other patrons feel the same way, but the restaurant we had reservations at this time out was so loud with talking, neither of us could hear what the server was saying, even though she was RIGHT NEXT TO ME. Literally! Bent over, no less than a foot from my face and I still could barely understand what she was saying. Disappointed was not the emotion that reared up either. It was a small, intimate dining room, but the McDonald’s play room would have been quieter.

So we left. I apologized to the server, explained that it was too loud and we high-tailed it out of there. Husband didn’t even get a sip of water from his glass. We went to a few other places close by, but as we suspected (because it was the weekend) they were full. It was also a really nice night too. That always brings out the customers.

I think our first mistake was going on the weekend. Looking back, our other restaurant adventures were during the week. Weekends are always busy, but Husband had a reservation, and as it was someplace we’d never been to, and we had no idea what to expect. Atmosphere is everything to a restaurant and as I’ve worked in a few, I know that it only takes one or two tables to ruin it. Trust me, I could tell you stories . . .

I’m debating whether or not to try this place again, but not on the weekend. All the reviews said the food was excellent and it is one of the places on our list. I’m just afraid of it being the same again. We ended up at our old stand-by; Red Lobster. At that point, after walking around downtown for half an hour I was so hungry if that place had been busy I would have settled for McDonald’s.

Second time a charm or not?

From the Recipe Box: Gluten-Free Cream of Turkey Soup.


1I don’t use buzzwords without a good reason. Yes, this soup is gluten-free because I didn’t use flour to thicken. It’s a new trend I’m on and so far it’s been a success. Wait until I give you the recipe for home-made scalloped potatoes. First off, here is the link to the original recipe.

It’s really good, but what surprised me at first was the addition of cream, and a heavy cream at that. Yes, it will have more calories or and fat, but do you understand the process manufactures’ put whole food through to make it ‘healthy’? When they take out fat, they add sodium; fat is what gives some food it’s taste. Next time you see something that should have fat but doesn’t, think about what they’ve put in to make it palatable. Especially dairy, but I’m going off topic here . . .

Here is my take on the same recipe. Everything is the same with the exception of one ingredient (okay two; I added potatoes) – instead of corn starch, use potato starch. *maniacal laugh*

2 tbsp (30 mL) butter

8 oz (250 mL) cooked chopped turkey

1 onion, finely chopped

1 cup (250 mL) diced carrot

1 cup (250 mL) diced celery

1 cup (250 mL) frozen peas

1 tsp (5 mL) dried thyme

1 tsp (5 mL) dried marjoram

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) pepper

2 cups diced potatoes

2 1/4 cups (560 mL) chicken stock

2 tbsp (30 mL) potato starch

1 1/2 cups (375 mL) 35 % cream

Heat butter in large saucepan over medium heat. Add turkey, onions, carrots and celery; cook for 3 to 5 min or until onion is softened. Add peas, seasonings and chicken stock; bring to boil, cover and simmer for 15 min.

Mix potato starch in 1/4 cup (60 mL) of cream until mixture is smooth. Start with one tbsp at a time and be careful as it will thicken up quickly. Add the mixture to soup with remaining cream. Bring to boil, stirring continuously until mixture has thickened.

**I added the diced potato with the rest of the veggies but they were still kind of hard when the soup was complete even after cooking for the specific amount of time. I will cook them a bit next time and then add them to the recipe.**



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