Tomato Tortellini Soup

As a food blogger, I sometimes feel guilty about using prepared food items. I think I should be preparing things from scratch. But, I remind myself that Lord Byron’s Kitchen is all about recipes that can be made easily by anyone. There’s no shame in buying frozen tortellini, but if you’d like to make your own pasta, you can do that too! I’m reminded of a conversation I had with McKenna a few months back about school lunches. I’ve always struggled with what to send with her. She’s a picky eater when it comes to school lunches. So, I asked her to give me some ideas; tell me what her friends bring. She proceeds to tell me that one of her friends asked her why she brought a sandwich so often when her dad was practically a chef. Well, thanks for the partial compliment! But, I’m sure this friend wasn’t aware of the fact that I ask McKenna every single day what she wants for lunch. Her response is always the same – I don’t know. Well, kid, if you don’t know at your age what it is you want, you’re getting a sandwich! The thing is, I’m not a…

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Tofu and Sugar Snap Pea Stir Fry

I was never a fan of tofu. But living with a vegetarian certainly changed that. The tofu I was used to eating came from a random take-out Chinese dish. It was bland and I thought it to be slimy. How was I to know that I would one day enjoy eating and cooking with tofu? If you’re much like me and tend to screw up your nose at something before you try it, then I get you! You’ve often heard it said that we eat with our eyes first, right? Well, based on that, would anyone ever eat tofu? It’s certainly not appealing to look at! I’m going to share with you a few things I learned about tofu over the past few years. Maybe you’ll change your mind about tofu and give it another try. Maybe you already love it and don’t need convincing. Either way, when all is said and done, this is my Tofu and Sugar Snap Pea Stir Fry recipe. And, I think you’ll really enjoy it. The Truth about Tofu To start with, there are different levels of texture (softness versus firmness) in tofu. From least firm to most firm, the most common types of…

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Old Fashioned 3 Ingredient Limeade

I’m an equal opportunity type of guy when it comes to lemons and limes. I like both of them equally, but not interchangeably. For example, I like lime juice in my Diet Coke and on the barbecue, but not a lemon. And, I like lemon in a cake, or with fish. But when it comes to a cold, refreshing summer drink, I don’t think I could choose between the two. That’s why I decided to make both Limeade and Lemonade. I’ll get to posting the recipe for Lemonade soon, but for today, it’s all about the lime! Is this Really a Recipe? Why, yes it is! It takes a little bit of tweaking to get the acid and sugar levels just right. I’ve done the work for you here so you don’t need to worry about a thing! Besides, even though there are only 3 ingredients, you still need to whisk and stir and slice and squeeze. It’s a recipe! The most important thing to remember when making this Limeade is that you will need to ensure that the sugar has been completely dissolved. If you have ever prepared a simple syrup before, then you’re already a pro! But, for those of us…

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Oven-Baked Carrot Fries

The strangest thing happened when I was eating these. They are so delicious!  But, there’s a problem with that, Dear Reader. You see, I don’t like sweet potato fries.  Or do I?  Now, I’m left with the task of trying sweet potato fries again to see if I do in fact like them.  It could be, at least this is what I’m trying to convince myself of, that I do like them, but maybe I’m not a fan of that dip they are usually served with.  Either way, the next time the opportunity presents itself, I’ll give them another try. I have cooked with sweet potato before and I’ve liked it. I can’t say that I loved it. To be honest, I think it’s more a mind of matter kind of thing. Sweet. Potatoes. I’m not a fan of sweet things. Give me salty!!!! It could be that I can’t quite get past potatoes being sweet. Who knows!? Why Carrot Fries? Now, back to these Oven Baked Carrot Fries.  There’s just something super satisfying about these fries.  The nutritional content of carrots is much better than potatoes, so there’s certainly less guilt factor when eating these.  But, put all of…

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Roasted Whole Turkey

When it comes to roasting a whole turkey for Thanksgiving or Christmas, there are many people who are greatly intimidated by it. But, I assure you, Dear Reader, it’s as easy as pie! Maybe I should have chosen a different simile, because I cannot make pie at all! Well, it’s not that I can’t make a pie, I just really struggle with making a pie crust from scratch. If you search for turkey recipes on the internet, you’ll find a million of them. It seems that they all come with a different list of ingredients, but you really don’t need to fuss with it. Simple, basic, and home style is the best way to go! Nobody likes dry turkey meat! There are two things you must remember when roasting a turkey if you want to keep the meat moist and seasoned, yet not under-cooked! Those two things are tenting and basting. Tenting is the process by which you cover the turkey with aluminum foil. It’s really that simple. It locks in the moisture, preventing it from escaping and evaporating. It also prevents the turkey from getting too browned or even burning. You won’t need to tent the turkey the entire time. I…

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Jumbo No-Knead Dinner Rolls

Sometimes, you need to break out the flour and the yeast and make these Jumbo No Knead Dinner Rolls. Because sometimes the store-bought type just won’t do! My Love of Bread is Ingrained! I grew up in a home where homemade bread and homemade dinner rolls were constant. We were a family of five and like most Newfoundland families, bread was served daily. In fact, on some days, it would have been served with every meal. Back in those days – no, I’m not that old! – store-bought bread wasn’t readily available. If memory serves me correctly, you were able to buy the plain, white Wonder bread, but that was it. My mom bought that bread sometimes, but it was only used to make sandwiches. White Bread Memories She would buy a loaf every Friday morning when she did her grocery shopping. We lived in a small town, so my siblings and I were able to come home from school for lunch. Every Friday’s lunch was a ham and cheese sandwich with a can of Cott Cola or if we were really lucky, a lime Pop Shoppe Soda! Great memories! Anyway, I digress. The point here is that my mom always…

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Dill Pickle Ranch Pasta

I think there are only two classes of dill pickle people in the world. We have those that love them and then there are those that hate them. There is no middle ground. In our home, dill pickles are treated with the utmost respect. I love them, but both John.e and McKenna LOVE them! If we were asked to name a new Greek God, his name would be something stupid like Pickleonia. I’m not an extremely creative person when it comes to words, so I’ll leave the name-calling to John, since he’s so good at it! I’ll stick to my four C’s – cats, cooking, crocheting, and now cross stitch too! Okay – enough! Back to the Dill Pickle Ranch Pasta. The first time I tried the dill and ranch flavour combination was when I made my Dill Pickle Ranch Chex Mix. That was 4 years ago. Looking at that post now, I realize that I desperately need to update the photos! They’re like bacon and eggs. Or ham and cheese. Chocolate and peanut butter. Toast and jam. Salt and pepper. Tom and Jerry. Ice cream and sprinkles. You get my point! They just work together so well and create an explosion of…

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Toasted Cashew and Brussels Sprouts Coleslaw

This non-traditional coleslaw consists of uncooked shaved Brussels sprouts that have been tossed with toasted cashews in a homemade tangy and zesty sauce. I know I have said this about some other vegetables too, but I think Brussels sprouts are one of my favorite vegetables. That is clearly evident with the number of times Brussels sprouts have been used in recipes here at Lord Byron’s Kitchen! How about you? Do you love them or do you hate them? In our home, I love them, McKenna hates them, and John.e seems to tolerate them. I don’t mind though, because that just means there’s more for me! I wasn’t always a lover of Brussels sprouts. That was because my first introduction to them was very unpleasant. I’m not sure how it happened, but they were from a packet found in the frozen section at the grocery store. I learned really quickly that fresh was the way to go! Let’s break down this recipe and talk a bit about how to prepare it. Just so you know, you can prepare this recipe in advance. Just be sure to prepare the sauce and add it to the salad just before serving. Otherwise, the sprouts lose their…

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Breakfast Sausage and Egg Taquitos

Great for guests or a quiet Saturday morning breakfast with your family. All of the prep can be done ahead of time too! This sausage and egg-filled taquitos are perfectly spicy and cheesy! Okay, lets get one thing out of the way before we begin talking about the glorious deliciousness that is this Breakfast Sausage and Egg Taquito. What the H, E, double hockey sticks is a taquito? Truthfully, the first time I heard of a taquito was on one of my trips to the southern states. They’re not too popular here in Canada – or at least not in my neighbourhood – but, I have seen them pop up on a fast food menu once or twice in the past couple of years. I think I was in Texas the first time I saw them. I was traveling with a few other individuals and one of them ordered tacquitos from one of the fast food stands at the mall food court. (I was very young at the time and nervous about trying new food, so I ordered KFC.) Anyway, she comes back to the table with these crispy rolled tortillas filled with beef, cheese, jalapenos, etc. She dipped them…

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Banana Walnut Loaf

This is probably my favourite sweet treat.  It’s one of those recipes that I don’t prepare too often, because I can’t seem to control myself. I will just eat and eat until the loaf is gone. I’ve always loved banana bread, but I prefer to stick to a simpler version.  There are so many versions of banana bread out there. In fact, I have a one made with yogurt, pecans, and chocolate. It’s my Banana Yogurt Chocolate Pecan Loaf and you should take a look at that one if you’re more inclined to like a chocolaty version. Banana bread is fine on its own, but I personally feel that banana bread without nuts is like winter without snow, or a pen without ink, a book without words, or a wallet without money.  It’s awkward, lonely, and completely depressing (ok, I’m probably referring mostly to the empty wallet, but you get the idea!)  That’s why, Dear Reader, I always include nuts in my banana bread, no matter if I’m baking this very easy version, or a more complex version.  Nuts and bananas are a perfect pairing. Another little secret to really good banana bread is cinnamon. Just this past Saturday, we went to…

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Dutch Oven Artisan Crusty Bread

We’ve been enjoying a lot of homemade soups lately. We tend to like soups and stews quite often when the weather is still cold. And, at this time of year when it’s a little on the gloomy side, soups just make everything feel better. But, in our home, soup without bread is just not happening! We love to have a big slice or two of good, fresh, crusty bread to dunk into the broth. And, that’s just what we did with this Dutch Oven Artisan Crusty Bread! I’m going to assume that since you’re reading this recipe, two things are true. First, you like to bake or cook. Which, in turn, leads me to my second assumption – you are the proud owner of a Dutch oven. How were my guesses? Off the mark or accurate? Dutch Ovens – how important are they? A proper Dutch oven is needed to get this bread just right. I have several to choose from. But, that’s because I have purchased them over the years and not all at once. And, because I cook and bake all the time. Dutch ovens are a huge investment, but they are very much worth it if you…

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Keto Loaded Radishes – With Bacon and Cheese!

Does a side dish loaded with bacon and cheese sound good?! If you miss eating high-carb potatoes, you’ve gotta try pan-frying some radishes! It’s an easy idea I’ve been obsessed with ever since I made breakfast radishes to put in this yummy bacon and egg burritos. It’s so interesting how cooked radishes taste nothing like raw radishes, and pan-frying them is a fantastic way to go! In this radish recipe, we are pan-frying them in a little bacon grease until tender, then topping them with cheddar cheese, bacon, and chives. I love how the radishes get caramelized and the texture and taste are so delish! These would be a great accompaniment for anything on the grill, like steak, chicken, or fish. Hip Recipe Tips:  I’m using a 10 inch cast iron skillet, and love how it does an excellent job of caramelizing the outsides of the radishes for awesome texture.Cook your bacon in the skillet first to make this a simple one-skillet dish! Reserve a tablespoon of the bacon grease in the pan to cook the radishes – because bacon grease is oh so TASTY!I’m using freshly grated sharp cheddar cheese because I love how it melts. You could possibly pick another type of cheese if desired, or…

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Fall Stove Top Potpourri Recipe – Make Your Home Smell Like Autumn!
Fall Stove Top Potpourri Recipe

Fall Stove Top Potpourri Recipe – Make Your Home Smell Like Autumn!

Fall Stove Top Potpourri Recipe Get the how-to for this FALL inspired Fall Stove Top Potpourri that will make your home smell amazing for the autumn season. One of my favorite ways to make our home cozy and welcoming, and to feel like a super homemaker;) is to make sure our house is smelling good. Whether it's with candles, an essential oil diffuser, some from scratch baking, or a stovetop potpourri, a good smelling house is a must. Our home is pretty old and doesn’t always smell great naturally, so I try to constantly remember to have a diffuser, potpourri, or something else going. It's especially important to me if I have guests coming over! I love that the change in seasons brings a completely different change in smells. Incorporating seasonal smells into your home is such a fun way to embrace each season as it comes. Spring and summer might be the smell of lemons, limes, and mint. Winter always reminds me of fresh pine! And fall, of course, is the smell of pumpkin, cinnamon, apples, etc. If you are all for FALL and you’re ready to jump headfirst into getting yourself and your home ready for the new…

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Healthy Breakfast Options for People using Chemotherapy

Healthy Breakfast Options People using Chemotherapy is an ordinary treatment for malignancy. Yet, it makes broad harm the body. What’s more, a portion of that harm is to the mouth influencing taste. Chemotherapy likewise causes mouth injuries which can influence what sustenances you can eat. Another symptom of chemotherapy is queasiness and spewing. Due to these symptoms, numerous malignant growth patients who have utilized chemotherapy drugs have a troublesome time discovering sustenances they appreciate. So here are some engaging and sound breakfast choices. (Make sure to look at these lunch alternatives and supper formulas also!) 1) Oatmeal I’m not discussing moment oats that originate from a bundle. I mean genuine oats (steel-cut oats, brisk oats, or ‘antiquated’ moved oats. It genuinely doesn’t take long to get ready). Moment cereal from parcels contains a lot of sugar just as shading (red 40, blue 1, blue 2, yellow 5, yellow 6) that has not exclusively been connected to malignancy, yet in addition issues in youngsters including hypersensitivities, hyperactivity, and peevishness. Furthermore, a portion of these sustenance colorings is even restricted in a few sections of the world. Well done. So why hazard your wellbeing when it’s anything but difficult to dodge. On…

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VEGAN CREAMY SPICY SUN DRIED TOMATO PASTA

Pasta is one of my absolute favourite things to eat, and when I made this one, I knew I had to share. It’s pretty much making a quick white sauce, then blending it with sun dried tomatoes which brings a burst a flavour! Adding chilli flakes gives it some heat, so you add up with a very tasty creamy and spicy sun dried tomato sauce. As well as being vegan, this pasta recipe is: made mostly from ingredients that you can keep in your pantry, making it easy for those nights you need to whip up a dinner last minute quick to make, about 30 minutes (+ however long it takes to cook your pasta) gluten free if you use gluten free pasta creamy spicy sun dried tomato pasta creamy spicy sun dried tomato pasta creamy spicy sun dried tomato pastaSOME NOTES FOR YOU: I used jarred sun dried tomatoes that also had herbs and garlic included. I haven’t tried using sun dried tomatoes that aren’t in oil and without the extra flavourings yet so I’m unsure if this would effect the flavour. If you give it a go, I would love to know how it went in the comments!…

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