All posts by Alison Cooper

Korean Beef and Green Beans

Beef becomes a comfort food at our house in the winter and this recipe is the perfect addition to our cold weather repertoire.  You need 3 hours in the slow cooker on high or 5 hours on low to ensure the tenderness of the meat.  Serve with a side of rice.

Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Ingredients
Instructions
  1. In a large pot of boiling water cook beans for 2 minutes until they are bright green. Drain and plunge into an ice water bath to cool. Set aside in your large container to dry.
  2. Add to the container the sliced red peppers. To your small container add the ingredients for the sauce.
  3. Just before dinner add all ingredients to a large frying pan on medium heat and stir-fry approximately 2 minutes until vegetables are cooked and sauce is heated.
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Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Ingredients
Beef
Sauce to add to the slow cooker
Instructions
  1. Slice flank steak into thin strips (approximately 1 cm thick) cutting across the grain. Add steak and cornstarch to a ziplock bag and shake to coat.
  2. In the base of your slow cooker add all sauce ingredients. Then add steak and stir.
  3. Cook on high for 3 hours or on low for 5 hours. Garnish with sliced green onions and toasted sesame seeds.
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Quick Dinner with time to make Pumpkin Scones

Now that fall is here it is time to overindulge in the pumpkin recipes.  This quick dinner of Taquitos gives you some extra time to prepare Pumpkin Scones.  The scone recipe is adapted from Food.com and is a healthier copycat of a version you can buy at Starbucks.

Pumpkin Scones
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A treat for your kids after school or a nice weekend snack.
Pumpkin Scones
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A treat for your kids after school or a nice weekend snack.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing:
Instructions
  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl add all dry ingredients except butter and stir to combine with a whisk.
  3. Using a pastry blender or 2 knives cut butter into the dry ingredients until is is a crumbly mixture and no butter chunks are visible.
  4. In a separate small bowl whisk together pumpkin, the egg and cream. Add liquid ingredients to the dry ingredients and stir with a spatula just until ingredients are combined.
  5. Using a muffin scoop form 12 scones onto your prepared baking sheet. Bake in the centre of the oven for 13-15 minutes or until the scones become golden brown. Cool on the baking tray.
  6. In a small glass measuring cup combine 1/2 cup icing sugar with 1 T cream. Pour/drizzle the glaze over your scones on the baking tray and let sit until icing is dry. Enjoy!!
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Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Ingredients
Taquito Filling:
Instructions
  1. If preparing just before dinner then preheat your oven to 400 degrees.
  2. Spray or using a pastry brush coat a large baking sheet with oil.
  3. In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  4. In the same bowl mix in green onions, chicken and cheese.
  5. Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  6. Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  7. Bake for 15-20 minutes or until the ends are golden brown.
  8. Serve with salsa and/or guacamole and a side of vegetables.
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Taco Salad with a Homemade Seasoning Mix

Another low carb dinner option to enjoy this summer. Your family will love putting together their own salad.

Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Ingredients
Taco Seasoning Mix
Taco Salad
Instructions
  1. In a large sauce pan sauté the beef over medium heat, breaking up with a spatula until no longer pink - approximately 5-7 minutes. Drain off fat in a colander with running water and set aside.
  2. While beef is cooking you can finely chop the onion. Then finely chop the peppers.
  3. In the same pan sauté the onions until they are soft, approximately 5 minutes. Add the chopped green and red peppers and cook another 3 minutes.
  4. Return the meat to the pan along with 4 teaspoons of the taco seasoning mix, rinsed beans and 1/2 cup crushed tomatoes. Simmer for 5 minutes and serve.
  5. Option: set up a make your own salad by adding lettuce to each plate, guests can top with chips, meat mixture, cheese, tomatoes, sour cream and sliced avocados.
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Taco Salad

Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  

Food for the Cottage

Preparing some food for the cottage at home before you leave will make your time even more relaxing.  Many of the recipes on the Sticky Kitchen will travel well to the cottage.  Here are my top 3 choices:  Greek Chicken, Salad and Tzatziki, Fish Tacos and Bean Salad or Marinated Flank Steak with Arugula Salad.  All 3 meals can be prepped ahead and finished on the barbecue.  To help with breakfast, lunch and treats I suggest the following 3 recipes: Cinnamon Granola, Orzo Salad and Banana Cake with Cream Cheese Icing.

Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Cinnamon Granola
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Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.
Ingredients
Dry Ingredients - 7 cups
Liquid Ingredients
Instructions
  1. Preheat oven 315 degrees.
  2. In a large bowl stir together dry ingredients.
  3. In a medium bowl stir together liquid ingredients.
  4. Pour the liquid ingredients into the dry ingredients and stir to combine.
  5. Spread out on 2 large baking sheets and bake for 15 min then remove from the oven and stir.
  6. Return pans to the oven (pans reversed for equal cooking) and bake for 12 more minutes until golden brown.
  7. After taking granola out of the oven give it another stir. The granola will seem soft but as it cools will crunch up. Continue stirring as it cools so it doesn’t stick to the pans.
  8. Option – to add dried fruit once the granola is cooled.
 Granola will keep in an air tight container on the counter for a good 2 weeks.
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Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Orzo Salad
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Orzo Salad can be made in the morning or even the night before. Serve the salad for lunch or pair it with marinated flank steak or salmon. The salad is also a crowd pleaser and holds up well at a summer pot luck.
Ingredients
Instructions
  1. Cook green beans in a large pot of boiling salted water for 4 minutes.
  2. Prepare an ice water bath for your beans.
  3. Using a slotted spoon, remove beans and place in your ice water bath to stop cooking. Transfer to a cutting board to dry.
  4. Add orzo to the same boiling water. Cook until tender as per instructions on package and using a colander rinse in cold water to stop cooking. Toss in a large salad bowl with 1 tablespoon of olive oil.
  5. In a blender or mini food processor combine dill, 3 tablespoons oil, vinegar, zest and lemon juice, salt and pepper in a mini processor or blender and process until smooth.
  6. Cut beans in 2 cm pieces and add to a large bowl or container. To the large bowl of orzo add cucumber, beans and mix in dressing. Salad can be served cold or at room temperature.
  7. Optional: top with feta or goat cheese
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Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Banana Cake with Cream Cheese Icing
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Bake this cake and cover with icing in a square 8 or 9 inch pan. Store the cake covered with plastic wrap in the fridge for up to 3 days and it will stay moist and delicious.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Cream Cheese Frosting:
Instructions
  1. Preheat oven to 350 degrees and butter an 8 or 9 inch square pan.
  2. In a small bowl whisk together dry ingredients.
  3. In a food processor process the banana until smooth. Add butter and sugar and continue processing until smooth. Next add the egg and process. Finally add the sour cream and vanilla and process until combined.
  4. Add dry ingredients and process only until combined approximately 5 seconds.
  5. Stir with a spatula by hand if needed and pour into the prepared pan. Bake for 30-35 minutes until a toothpick comes out clean.
  6. While the cake is baking you can prepare the frosting. Cream cheese and butter must be at room temperature.
  7. In a large bowl beat together cream cheese and butter until there are no lumps. Slowly add in the icing sugar, then vanilla and a pinch of salt.
  8. Once cake has cooled spread the icing over the cake in the pan, cover with plastic wrap and refrigerate until you are ready to serve. Cut into 16 pieces.
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Cinnamon Granola

Cinnamon Granola is a staple in our house that I make about every 2 weeks. We enjoy it with yogurt and fruit for breakfast or a snack. Follow the recipe below or try your own mix of dry ingredients - 7 cups total.