National Blog Post Month (NaBloPoMo)

I did something absolutely crazy recently - I signed on to be a part of National Blog Post Month (NaBloPoMo), which means that I'll be writing a post a day for the entire month of November. 

Pad Thai Fries

This post was brought to you by McCain Foods Canada.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McCain Foods Canada.

If you're looking for a quick and easy post-thanksgiving dinner that doesn't involve turkey, you've come to the right place!  This recipe for Pad Thai Fries takes less time to throw together than the time than it would take for take-out to arrive.  

Cynthia's Chai Tea

This recipe appeared as my October column in my local newspaper, The Hinton Voice - this recipe is courtesy of their reporter Cynthia Bigrigg, who makes wicked awesome chai tea! 

[A couple of months back my friend Cynthia (and reporter at the Voice) and I were chatting recipes.  She mentioned that she brews her own chai tea, often several times a month. Upon hearing this I immediately made plans with her to share the recipe with you all this fall.  Well fall is now upon us, so the other night while brightly colored leaves swirled to the ground, we got together and made this recipe.  Let me tell you, it was the best darn chai tea I have ever tasted!

Peanut Butter Chocolate Dessert Ravioli

This post is sponsored by REESE Canada. 

You guys, I have great news!  Not only does REESE now make a spread that tastes exactly like a spreadable Reese's peanut butter cup (seriously, this is a thing!), it's now available in Canada!

If you're looking for a sweet, salty, decadent treat, then this spread is definitely for you.  Incredible on it's own, accompanied by your favourite cracker, pretzel, or cookie, (or really, just licked off of a spoon) this spread is downright dangerous to have in the kitchen.  So dangerous in fact, it should be hidden, so you don't accidentally eat it all in one day - it's really that good.

Garden Borscht

This recipe appeared as my September Column for my local newspaper, The Hinton Voice. 

[The first year I tried my hand gardening, I killed green onions.  Not only did I kill green onions, I killed THE green onions that my Grandfather passed on to me from the plants that his father had passed on to him (sorry about that Gramps & Great Gramps!).   Thankfully there were plenty more where that came from and I didn’t kill the only plants in existence (whew!). 

Yonanas Review & Homemade Banana "Ice Cream"

This post is sponsored by Yonanas. I received compensation in exchange for this post, though as always, all thoughts and opinions are 100% my own, and I only work with brands that I would use in my own kitchen

I am a huge fan of sorbet, so when Yonanas offered to send one one of their machines to test out and share on Cooking With Jax, I was really excited at the idea of all the different kinds of frozen fruit treats I could make.

Peanut Pad Thai Sauce

I've always been such a huge fan of peanut pad thai it's hard to believe that it's taken me this long to 

re-create it in my own kitchen.  This sauce recipe is great not only in a traditional pad thai dish on a bed of rice noodles, but also as a dipping sauce for veggies, a stir fry sauce, or even as a sauce on a delicious Thai inspired pizza (infact - that's what we had for dinner last night!). 

Regardless of what you use this Thai Sauce for, it's a great one to keep in the kitchen! 

Ingredients

- 1 tbsp peanut oil

- 1 tbsp red curry paste

- 1/4 cup peanut butter

- 1/2 cup coconut milk (full fat)

- 2 tbsp fish sauce

- 1 tbsp chili sauce (like sriracha) 

- 2 tbsp brown sugar

- 1 lime, juiced

Directions

In a medium saucepan over medium heat, heat up peanut oil, then add curry paste.  Cook for 1-2 minutes, then add peanut butter and coconut milk.  Stir until incorporated.  Add fish sauce, chili sauce, brown sugar, and lime juice.  Once smooth, remove from heat. 

Store sauce in fridge - re-heat to use.

Enjoy!