Ingredients:
 
6 slices bacon, chopped
3 cups all-purpose flour
1 tbls baking powder
1 tbls sugar
1 1/2 teaspoons salt
1/2 cup unsalted butter, cut into pieces
6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
1/2 cup thinly sliced green onions
1/2 tsp freshly ground black pepper
1 cup light buttermilk
 
Directions:
 
Preheat the oven to 400* F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add buttermilk and work just until it becomes a sticky dough, being careful not to overmix.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 rectangles approximately 4 inches wide and 1 inch thick. Cut the rectangles into imperfect (yes, I said, “imperfect”) wedges. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet.

Ingredients:
 
2 cans of your favourite tuna, *drained
1 can of white kidney beans, rinsed & drained
4 tbls red wine vinegar
1/2 cup *extra virgin olive oil
1 small red onion, diced
1 1/2 cups cherry tomatoes
3 cups of your favourite salad mix
salt & pepper to taste
 
Directions:
 
In a large bowl, combine salad mix, cherry tomatoes, red onion, kidney beans, & tuna. Toss well.
 
In a small bowl, whisk oil & vinegar with salt & pepper until well combined. Pour over salad and serve.

Serves 2 - 4

*Note: If your tuna is packed in oil, reserve the oil & make up the remaining amount with EVOO to use in the dressing. This salad can easily be served as a hearty lunch on its own or pair it with a crusty bread and/or light soup for a great dinner. Super easy & super fast!

Ingredients:
 
Salad
1 cup cooked beets, diced & cooled
1 cup fresh pineapple, diced
1 pkg baby greens salad mix
1/3 cup balsamic dressing (recipe follows)

Dressing
1/4 cup good olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
 
Directions:
 
Combine all salad ingredients in a large bowl. Toss well.
 
Combine all dressing ingredients in a small bowl and whisk until well combined. Store any unused dressing in an air-tight container in the refridgerator. Pour 1/3 cup dressing over salad just before serving. Toss well.

Serves 4-6
 
Shout Out
Kudos go to my friend Sandra for this great fresh salad. I wasn’t a fan of beets until I tried this salad. The hubby is still trying to find the hidden strawberries…=)

Ingredients:
 
1 1/2 lbs small red potatoes, washed & unpeeled
2 *italian turkey sausages
1 celery stalk, diced
1 clove garlic, minced
3 tbls olive oil
2 tbls white wine vinegar
2 tsp dijon mustard
*1/2 small red onion, julienned (optional)
salt & pepper to taste
 
Directions:
 
Cut each potato in half. Place potatoes in a large pot and add water to cover. Cook on medium high heat until tender. Drain & cool. Set aside.
 
Cut sausages into 1/2  inch slices. Put 1 tbls olive oil in frying pan and fry sausages until fully cooked - 10 to 12 minutes. Remove sausage slices onto paper towels and set aside.
 
Add remaining olive oil to pan. Add celery & onion and cook on medium high till almost tender. Add garlic to pan & cook for 1 to 2 minutes more, being careful not to burn garlic. Reduce heat to medium low. Whisk in vinegar, mustard, and salt & pepper. Heat until warm.
 
In a large bowl, combine potatoes, sausage & vinegar mixture. Toss gently till everything is evenly coated.
 
Serves 6
 
*Note: Be creative & substitute your favourite sausage in this recipe.
I’ve been known to add about 1/3 cup diced fresh chives or diced green onion instead of the red onion in this recipe.

Ingredients:
 
1 1/2 cups all purpose flour
2 eggs
3/4 tsp salt
1/4 cup water
1 3/4 cup *milk
2 tbls vegetable shortening, divided into 1/2 tspfuls
 
Directions:
 
Preheat oven to 425*F.
Using a 12 cup muffin pan, place 1/2 tsp shortening in each cup. Once oven is at the proper temperature, insert muffin pan and heat till shortening just starts to *smoke.
 
While the oven is heating up, in a large bowl, start by adding flour. Using your fist, gently push down in the center of flour creating a well. Add eggs & salt to well and combine. *Add water & milk & beat till well blended and light. Pour equal amounts of batter into each cup and return to oven.
 
Bake for 15 - 20 minutes or until puffed and golden brown.
 
*Note: You can use soy milk in this recipe. It actually makes the yorkies puff up more.
Use your kitchen vent fan on this recipe if you’re worried about the small amount of smoke.
Upon adding the liquids to this recipe, you can either use a stick blender or handheld blender if you don’t want to do this step by hand.
 
These are a great addition to any roast beef dinner. Just pour some gravy on these little beauties!
 
Shout Out
Again, another untouched classic recipe. The queen should be proud….this is a true British recipe. So kudos go out to my fabulous mother-in-law. Ta very much! xo

Ingredients:
 
4 medium sweet potatoes
2 cups grated cheese ( I use a mix of cheddar & monterey jack)
1/2 cup real bacon bits (no artificial stuff here)   or 6-8 slices bacon, cooked and crumbled
2 scallions, diced
 
Directions:
 
Scrub sweet potatoes under running water until clean. Place in a *microwave safe bowl with a lid.
Microwave on high for 6-8 minutes or until fork tender. Let cool slightly.
 
Preheat oven to Broil.
Cut potatoes in half lengthwise making 8 potato skins. Using either a small ice cream scoop or a tablespoon, scoop out most of the potato flesh being careful so as not to go through the skin. You can save the insides to add to your next pot of mashed potatoes.
Place 1/4 cup of cheese in each skin. Sprinkle each skin with about 1 tbls. bacon bits and 1 tbls. scallion.
 
Place skins on a parchment lined baking sheet. Broil until cheese has melted.
Serve with sour cream.
 
*Note: I like to use a glass cassorole dish & lid. Don’t poke holes in the potatoes. Don’t add water to the bowl. You can make quick baked potatoes anytime using this method.