Honey Lemon Gin Sour

Delicious gin cocktail sweetened with honey with a secret ingredient…


Today I’m sharing a fun classic cocktail with a secret ingredient.

Gin is my favourite hard alcohol to create cocktails with. So I’m always trying to experiment with different ways to use it. Citrus goes so well with gin. Lemon is my favourite. This cocktail is perfect for spring. Honey and lemon scream springtime to me!


This cocktail contains four simple ingredients; gin, lemon juice, honey and aquafaba.

Ok so aquafaba might not sound so simple…. Traditionally sour cocktails contain egg whites. The egg whites create a light airy foam on top of the cocktail. Personally I don’t like using egg whites in cocktails. There is something so weird about drinking egg whites. Plus they smell funky. Just my opinion. If it’s your jam you can sub egg whites for aquafaba one to one.

So what the heck is aquafaba? Aquafaba is the liquid found in a can of chickpeas. So essentially bean liquid. Sounds so weird right? But it’s a really common vegan substitute for egg whites. It’s used in recipes that call for whipped egg whites like meringues.

I swear as weird as it sounds you won’t taste it. If you’re not ready to try it yet then just omit it. The flavours of the cocktail will be the same but the texture won’t be as good. It won’t have the same body and foaminess.

Ok now are you going to try this sour with or without the aquafaba?


Honey Lemon Gin Sour

Yields: 1 cocktail


  • 2 ounces Gin
  • 1 ounce Fresh Lemon Juice
  • 3/4 ounce Honey
  • 3/4 ounce Aquafaba (strained chickpea liquid)
  • Ice


Add aquafaba to a cocktail shaker. Dry shake until frothy about 30 seconds. Fill shaker with ice. Add gin, lemon juice and honey. Shake again until well mixed and the shaker becomes very cold. At least 30 seconds.

Strain cocktail into preferred glass. I like using a coupe or martini glass. Enjoy!

Adapted from Liquor.com


Sun-dried Tomato Spinach and Goat Cheese Quiche

Flavourful springtime quiche


Is your family more of an Easter brunch or Easter dinner family? We’re both lol! I love quiche for brunch. I’m a fan of a savoury brunch over sweet. I picture servings this quiche with a simple salad, or my lemon parmesan green beans. Add some homemade cinnamon buns, fresh fruit and yogurt with granola to really round out the buffet.

And if you need a dessert for Easter how about carrot cake cupcakes?

Now lets get into this delicious quiche recipe!


This quiche starts with my grandma’s classic pie dough recipe. You’ve seen it before for my chicken pot pie and my grandma’s famous berry pie! Today we’re using half of her recipe as the base of our crust.

The base of this quiche is so simple; just eggs and milk!

To flavour the quiche we are adding garlic, sun-dried tomatoes, spinach and crumbled goat cheese. Such a yummy combination.

After blind baking the pie shell pour the filling into the shell and bake,

Once baked this quiche is great cold or warm. Super delicious! And entertaining worthy!


Sun-dried Tomato Spinach and Goat Cheese Quiche

Yields: 6 servings


Pie Dough:

  • 1 1/3 cups All Purpose Flour
  • 1 tsp Salt
  • 1/4 cup Vegetable Shortening, cold
  • 1/4 cup Unsalted Butter, cold
  • 4 to 8 tbsp Ice Water


  • 1 tsp Butter
  • 2 Garlic Cloves, minced
  • 2 cups Spinach
  • 4 Eggs
  • 1 cup Whole Milk
  • 1/3 cup Sun-dried Tomatoes, drained and chopped
  • 4 ounces Goat Cheese, crumbled
  • Salt & Pepper, to taste

In a medium bowl whisk together flour and salt. Using a pastry cutter cut butter and shortening into flour until combined and mixture resembles peas and sand. Slowly add ice water one tablespoon at a time until a ball forms. Form into a disk, wrap in plastic wrap and store in the fridge for at least an hour.

Preheat oven to 350°F.

Roll pastry into a 9 inch disk. Line your pie dish. Crimp the edges of the crust. Prick the crust with a fork. Place a piece of parchment paper over the crust. Fill with dry beans or pie weights. Bake for 10 minutes. Remove from the oven and allow to cool.

In a fry pan over low heat add butter, spinach and garlic. Sauté until it spinach begins to wilt. Place in a small bowl to cool.

In a large bowl whisk together eggs and milk. Add sun-dried tomatoes, spinach, goat cheese, salt and pepper to the egg mixture. Fold together. Pour filling into pie shell.

Bake for 45-60 minutes until the crust starts to brown and the centre of the quiche is set. Allow to cool slightly before serving, 5-10 minutes.

Adapted from Sally’s Baking Addiction and Danielle at Home.

Scalloped Potatoes

The perfect Easter side dish.


Ok this recipe is a real winner. Scalloped potatoes are so yummy. I didn’t grown up eating scalloped potatoes with Easter dinner. My Grandma hates cheese (crazy right?!) so a potato dish covered in cheese just wasn’t on our table. But in my house we love cheese and potatoes and my hubby loves anything smothered in a creamy sauce. That means this recipe is a serious winner!

Layers of potatoes smothered in a creamy sauce , sautéed onions and more cheese than your diet would ever allow. This is comfort food people. It’s for special occasions not everyday.


I’ve got a few tips for making this recipe and then we can get into making (and eating) this deliciousness!

Ok first things first cut those potatoes thin! As thin as you can. Personally I use a mandolin. They are really great at this job. This is the one I have. I love it because its small but effective. I use setting number two!

Secondly the type of potato. You can use russets but I like using a yellow potato. They hold their shape better after a long cook time and overall I prefer their flavour.

Slow cook your onions. This is a must! I’m super impatient but for this dish you can rush cooking your onions. You want them soft, translucent and not even a little brown. If they brown they will discolour your cream sauce.

Layering. Add sauce and cheese in between each layer of potatoes. Now depending how thin you cut your potatoes you will have approximately 4-6 layers of potatoes. Spoon a small about of sauce over each layer and sprinkle a small amount of cheese over each layer.

Now lets get into this delicious recipe!


Scalloped Potatoes

Yields: 12 servings


  • 3 tbsp Butter
  • Yellow Onion, thinly sliced into half moons
  • 4 Garlic Cloves, minced
  • 1/4 cup All Purpose Flour
  • 1 cup Vegetable Broth (you can use chicken)
  • 2 cups Milk (I use 2%)
  • 1 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Fresh Thyme, chopped
  • 4 pounds Yellow Potatoes, peeled and sliced 1/8 inch thick
  • 2 cups Old Cheddar Cheese, grated
  • 1/2 cup Fresh Parmesan Cheese, grated


Preheat oven to 400°F.

In a large sauté pan melt butter over medium low heat. Add onions sauté until soft and translucent, about 6-7 minutes. Add garlic and cook until fragrant. Add flour to the pan. Cook flour and onions for about a minute. Slowly add vegetable stock, stir constantly until a thick but smooth sauce forms. Slowly add milk to sauce, stir until smooth. Add salt, pepper and thyme. Cook over low heat for 5 minutes to thicken slightly. Set aside.

Line a 13×9 inch baking dish with a layer of potatoes. Top with 1/3 cup sauce (approx.) and onions. Sprinkle 1/4 cup cheese over sauce. Continue to layer potatoes until complete. Pour the remaining sauce over the top layer of potatoes. Sprinkle with remaining cheese.

Cover pan with foil and bake for 30 minute. Remove foil and bake for an additional 30-40 minutes until the top is brown and the potatoes are cooked though.

Remove from the oven and let cool for 5 minutes before serving. Top with additional thyme and cheese if desired.

Recipe adapted from Gimme Some Oven.

Scalloped Potatoes copy

Sambal Chili and Garlic Chicken

Insanely easy and flavourful chicken marinade.


Ok guys we eat a lot of chicken in my house. I’m sure you do to! It’s just such an easy, healthy and affordable protein. I’m a chicken breast fan, but my husband is partial to thighs. Since he’s such a dark meat fan I’ve had to figure out ways to prepare them that keep us both happy. I only eat chicken thighs if they are smothered in sauce or marinated and super tender! I’ve got a few favourites in my repertoire. I’ve shared how I make BBQ chicken with chicken thighs before. Today I’m sharing an asian inspired marinade.


This marinade is one of my favourites. What I love about it is not only does it taste delicious but it has just enough sugar and sweetness to caramelize on the chicken. It creates the best crispy outside and a tender delicious chicken. So what’s in this marinade?

  • Soy Sauce
  • Olive Oil
  • Ginger
  • Garlic
  • Brown Sugar
  • Sambal Oelek

Most of these things you probably have in your pantry except the Sambal Oelek. It’s an Indonesian chili paste. I love it because it’s not too hot and has an amazing flavour. It’s available at most grocery stores in the asian food section (next to the Sriracha!).

So give this marinade a try. I promise this will give improve your weeknight chicken dinner!



Sambal Chili and Garlic Chicken Marinade

Yields: 1 Marinade


  • 1/4 cup Soy Sauce (I like low sodium)
  • 3 tbsp Olive Oil
  • 2 tbsp Sambal Oelek
  • 1 tbsp Brown Sugar
  • 3 Garlic Cloves
  • 2 tsp Fresh Ginger
  • 1 pound Boneless Skinless Chicken Thighs


Roughly chop ginger and garlic and to a small bowl. Add the remainder of the ingredients to the bowl. Whisk to combine. Place chicken in an air tight container or zipper bag. Cover with marinade and place in the fridge. Marinade for a minimum of 1 hour or up to 24 hours.

Preheat your oven to 425°F. Line a baking sheet with parchment paper. Bake for 20-30 minutes until the internal temperature reaches 165°F.

Irish Whiskey Sour

A classic cocktail with an Irish twist!


Sunday is St. Patrick’s Day, so I’m sharing a little last minute cocktail inspiration. A Whiskey Sour is a fantastic classic cocktail that I think everyone should learn how to make! It’s a delicious balance of sweet and sour. And that is the key! Balance!

Now you may be looking at this cocktail and going wheres the foam!? I get it! But hear me out, the foam you typically find topping a whiskey sour is made with egg whites and that’s just not for me. It’s one extra step and I never trust that my eggs are fresh enough.

If your a die hard foam in your whiskey sour fan I’ll teach you how down below.

Another note about this recipe stick to these exact proportions, taste, and then adjust the sweetness. It’s easy to start tweaking things before you taste, but then you’re likely to end up with a weak cocktail. And I know none of you want that! I made the portions in this cocktail work with Jameson Irish Whiskey, since this is a St. Patrick’s Day recipe, but you could defiantly use the traditional bourbon or Canadian Whiskey. If you use a different variety of whiskey you need to adjust your proportions of sweet and sour to suit your palette and whiskey. It’s not an exact science.


Irish Whiskey Sour

Yields: 1 cocktail


  • 2 ounces Jameson Irish Whiskey
  • 1 ounce Lemon Juice, fresh
  • 1 ounce Simple Syrup (buy at the liquor store or make it – so easy!)
  • Optional: Fresh Egg White
  • Garnish: Maraschino Cherry and Lemon Peel


If using egg whites add whites to an empty cocktail shaker. Dry shake the egg white for about 30 seconds to break them up and create froth.

Add ice, whiskey, lemon juice and simple syrup to the cocktail shaker. Shake well, about 30 seconds. Strain into a glass filled with ice. If using egg whites I recommend a double strain.

Adapted from 31 Dover.

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