Reviewed by Dale K23 Jul 2018Super warm and friendly hosts, definitely the best home away from home one could look for. The location is perfect for access to the many/varied towns and lakes, clean, quiet and abundant gardens and nature. We travelled to the area for a family reunion so we were out and busy with the event over the weekend. I’d go back just to have time to relax and enjoy the deck/hot tub and nature pond. The 3 breakfasts we were fortunate to enjoy were all different and I’m hard pressed to pick a favourite, they were all an amazing 4 course meal that satiated us for an entire day each and every day. The hosts, both Donna and Larry clearly take pride and take all the time and energy in setting a wonderful experience as best as can be imagined for each and every guest. Including accommodating for any diet restrictions you may have. The driveway entrance is pleasantly signed and lighted and easy to find and a short distance from the main highways. When I have the opportunity to return to the area, there is no better place to stay, I will choose Bluebird Meadow Bed & Breakfast everytime!! Thank you again Donna & Larry. Enjoy dear travellers ;-PRead More »
Yeild: 13 pints and 3 ½ pints
Combine all ingredients except fresh cilantro in a large canning pot, preferably with a heavy bottom.
**Note: This recipe makes a medium hot salsa. For less heat/spiciness omit the habanero and seed all your jalapenos except one. For extra heat add an additional habanero or a scotch bonnet to the batch, very finely diced.
*1 heaping 6 quart basket of tomatoes, skinned, cored and diced (approximately 12 cups diced tomatoes) skinning your tomatoes is totally optional, if you use plum tomatoes the skins are so thin that you can use them as is.
*for the very best salsa, start with vine ripened Ontario tomatoes and other fresh produce preferably from your own garden or local farmers market.
(to skin tomatoes drop in boiling water until skins crack, remove with slotted spoon to the sink that’s full of ice water. Skins should slip right off)
Note: Dicing and chopping vegetables by hand rather than using a food processor yields a nicer consistency of salsa.
3 cups of mixed diced sweet peppers….yellow, orange, red and green
(while chopping hot peppers, wear rubber or neoprene gloves)
1 habanero pepper, small dice…include seeds
8 jalapeno peppers small dice…dice three whole ones including seeds, and 5 seeded
3 hot banana peppers seeded and diced
1 hot red pepper with seeds, diced
2 -3 cups of chopped new yellow cooking onions (approximately 6 small)
5-6 large cloves of fresh new garlic (hopefully out of your garden or farmers market)
2 tbsp. sugar
1 tbsp. salt
1 tsp. “hot” red east Indian chili powder (available in east Indian food stores)
2 tsp. paprika
1 tsp. dried oregano leaves
1 tsp. cumin seeds
1 tsp. ground cumin
½ tsp. dried ground coriander seed
½ tsp. cayenne pepper
1 tsp. garlic powder
1 tbsp. chili powder
1 tsp. celery salt
1 bunch of washed chopped cilantro (just leaves and small stems)
5 small cans of tomato paste
Combine everything except cilantro and tomato paste. Bring slowly to a boil, stirring often and regularly. Add tomato paste and simmer 1 hour, stirring often. Should be thick and bubbly. Add cilantro and cook 5 minutes longer. Bottle in hot jars from the dishwasher, seal and process jars in boiling water bath.Read More »
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Pioneer Woman Lemon Rice Pudding
I cannot take credit for this delicious spin on rice pudding. Ree Drummond featured it on one of her Pioneer Woman cooking shows recently and I knew I just had to try it. I am always looking for different dishes to serve as the dessert course at the B&B. This pudding is really creamy with delightful lemony flavor. It was a hit with the guests and a request went out for the recipe…so here it is Jacqui !
1 cup jasmine white rice
2 cups milk
2 tbsp. heavy cream
1 tbsp. salted butter
2 cups of water
Pinch of salt
1 8oz. can sweetened condensed milk
1 tbsp. vanilla extract
Zest one x-large or or 1.5 regular lemons, plus the juice of ½ lemon and extra zest for a garnish on top for serving
1 large egg
Whipped cream for serving.
Pour rice and milk into a medium heavy bottomed saucepan (non stick saucepan would work too). Add cream, butter, salt, and water and stir to combine. Bring mixture to a gentle boil over medium heat, then cover and reduce heat to low and simmer, stirring occasionally as it cooks until the liquid is absorbed and the mixture is creamy, about 20-25 minutes. Add sweetened condensed milk, lemon zest and juice and stir.
In a small bowl, beat up egg with a fork, add a big scoop of the hot rice mixture to the rice stirring it in quickly…this tempers your egg so it doesn’t turn to scrambled eggs when you add it to your hot rice mixture. Whisk in the egg mixture to the rice pudding in the saucepan and cook another 3 minutes or so…remove from heat and add the vanilla. Ladle into little serving dishes.
Makes 7 ramekin sized bowl fulls.. Serve warm or cold with a dollop of whipped cream, sprinkled with a little lemon zest.
Thanks Ree, great recipe !Read More »
The Looneyspoons Blueberry Banana Oat-Bran Pancakes
Well if you’re a Canadian you have probably heard of the Looneyspoons Cookbooks. Two sisters who keep healthy eating in mind when they are creating their fabulous recipes. These pancakes ….seriously…they are fantastic. Hope you try them.
1 1/3 cups never bleached all purpose flour
2/3 cup oat bran
2 tsp. baking powder
1 tsp. baking soda
1 ¾ cups buttermilk
1 seriously ripe banana mashed or about ½ cup
2 tbsp. melted butter
1 tbsp. pure maple syrup
½ tsp. vanilla
¾ cup fresh blueberries
Combine dry ingredients in a medium mixing bowl. In another medium bowl, mash the banana and add the rest of the wet ingredients except the berries and whisk well. Add wet to dry and mix well and set aside, do not over mix.. Preheat your griddle to medium high…375°F. Add a pat of butter and when it’s bubbling and has coated the pan, add a generous spoon full of batter …sprinkle with 4-5 berries and push into the batter. Cook on the first side until small bubbles start to form in the middle of the pancake and the edges start to dry, and when you peek at the bottom it’s golden brown…flip and continue to cook side two for 2 minutes. Turn out to a warm serving plate and dust with icing sugar. Serve with Maple Syrup and or Blueberry Compote.
Enjoy !Read More »
Our water lilies are loving this recent heat wave. They are certainly the stars of the pond when they come in to bloom. The pond is the best place to sit and relax and just be still. The sounds of birds singing, the babbling of the waterfall and the odd croak from a frog soon does its magic. Sounds for the soul.Read More »
Sour Cream Strawberry Rhubarb Streusel Pie (with Blueberries or Strawberries) Preheat oven to 450°
4 cups of diced fresh rhubarb
1 cup of halved strawberries or blueberries (can use frozen)
1 ½ cups of sugar
1/3 cup of all purpose flour
1 cup sour cream
1 tsp good vanilla
Mix the sugar, flour, sour cream and vanilla in a large bowl and add fruit and gently fold together. Pour into a deep dish pastry lined pie plate.
½ cup flour
½ cup brown sugar
¼ cup soft butter
Mix until crumbly with a pastry blender or fork and sprinkle over top of fruit mixture. Bake at 450° for 15 minutes. Then 350° for 30 minutes or until fruit is tender…if using frozen berries it takes a bit longer…an extra 5-10 minutes.Read More »
We are excited with the unexpected arrival of a little Painted Turtle who we noticed a few weeks ago in the pond. It’s been a challenge to capture a nice photo of him/her as they are very shy. We hope it stays and makes our pond it’s home.Read More »
Well this morning on our walk we checked the nest boxes on our trails. 3 Eastern Bluebird nests, 2 with hatchings and 1 with a fresh nest and birds close by. 2 active Tree Swallow nests, 1 White-breasted Nuthatch with hatchings, and 2 House Wren nests. The photo is Eastern Bluebird hatchlings. Looks like Mom or Dad was just there with a mouthful! How many baby birds do you see ?Read More »
Need a dessert in a hurry? Have ripe spotty bananas you don’t know what to do with? Here is a simple cake that is moist and full of choc full of chocolate…what’s not to love. The banana flavour is very faint but still there, but more importantly the bananas add a great moistness to the cake. I always have a few cake and pudding mixes in my pantry so I can make this whenever the mood hits.
Banana Double Chocolate Chip Bundt Cake
2 ripe bananas
1 pkg. chocolate instant pudding mix (4 serving size)
1 pkg. chocolate layer cake mix (2 layer size)
¼ cup vegetable oil
1 cup milk or buttermilk
½ cup mini chocolate chips (do not use regular size chips in this recipe…they will fall to the bottom of the cake)
Preheat oven to 350°. In a large mixing bowl, add bananas and mash up with your mixer/beaters. Add the rest of the ingredients except the mini chocolate chips. Mix 2-3 minutes on medium speed until well combined. Fold in chocolate chips.
Bake at 350° for 60 minutes. Cool 15 minutes then remove from pan.
Chocolate Ganache Icing:
1 cup semi sweet choc chips
1 can Carnation Thick Cream or 2/3 cup 35% whipping cream
1 tbsp good vanilla extract.
Melt choc. chips and cream in a microwave safe bowl on medium /low until melted, stirring occasionally, usually takes about 2 minutes… stir in liqueur if using. Spoon on to cooled cake encouraging it to slide down the sides. Decorate the top of the cake with shaved chocolate (I used white chocolate on this one), finely chopped nuts or another idea is a crushed up chocolate bar with a crisp centre such as skor or crispy crunch.Read More »