For all of you moms on the go with limited time, who don’t want to feed their kids something out of a box that involves powdered cheese, this one is for you! It’s quick and easy, it encompasses all of the major food groups, is filling and kid-friendly, and is a great way to use up your leftovers. You can substitute any veggies you like (or that your kids will eat!) Bon appétit!

The Modern Mac And Cheese

Ingredients:

3 cups of whole wheat penne (you can substitute your favourite pasta, but fatter noodles work best)
1 cup of chicken, cubed (or whatever you have left over in your fridge. You can substitute sausage or ham, as well)
1/2 cup of mushrooms, sliced
1/2 cup of red pepper, diced or sliced
3 tbsp. pesto sauce (store-bought works great)
1 tbsp. olive oil
1/2 cup to 1 cup of shredded mozzarella cheese (put in as much as you like!)

Directions:

1. Fill a medium pot with water and bring to a boil.
2. Add pasta to the pot and reduce heat, boiling on medium-high for 7 to 9 minutes, or until pasta reaches desired tenderness.
3. Strain pasta and drain all water from the pot; return pasta to pot, but do not return to burner.
4. Add olive oil to the pot and mix pasta until coated.
5. Add pesto sauce and stir until pasta is coated evenly and thoroughly.
6. Return pot to medium-low heat and add chicken, mushrooms, and red pepper.
7. Slowly add grated cheese while continuously stirring pasta. Continue stirring until cheese melts completely.
8. Serve and enjoy!

Serves 4 – 6.

If you’re reading this blog, I can only assume that, like myself, you are a modern woman (or modern man, for all of you gents). A domestic diva such as yourself has the right and the privilege to look just as irresistible as everything she cooks (or orders in… Don’t worry, we won’t tell anyone). If you thought aprons were a thing of the past, think again!

Domistyle is THE place to go for cooking attire. Ladies, these are not your grandmother’s aprons! With flattering fits, a wide variety of colour options, modern patterns, and various phrases to emblazon the bib, such as “Caution: Hot Dish”, “Yummy Mummy”, and “Will Cook For Shoes”, Domistyle has cornered the market on this one. Even better, their prices average around $40 per apron, so they won’t break the bank (or infringe upon your emergency shoe fund!). These Canadian women are slowly expanding their product range, and now offer aprons for the wonderful men and children in your life, as well. These are high quality, high fashion, and the perfect compliment to your fabulous culinery masterpieces!

Domistyle.com

I know that for many of us (myself included), the warm weather will soon be coming to an end. But ever since coming across the following recipe, I wish that summer could last (almost) all year long! This pie is quick, easy, and oh-so-perfect for those warm, cozy summer nights spent with with good friends. Feel free to substitute the black raspberries for red raspberries, or even cherries or blueberries, depending on your preference.

Prep Time: 10 minutes

Freeze Time: 4 – 24 hours (but who could resist eating it for a whole 24 hours???)

Bake Time: 5 minutes

Ingredients:

1 9-inch graham cracker crumb pie shell (no, it does not need to be homemade!)
1 egg white, beaten
1 cup of whipping cream (NOT whipped cream!)
1 8-ounce package of cream cheese (you can use light cream cheese if you want to feel less guilty)
1 10-ounce jar of black raspberry spread/jam/preserves
Fresh black raspberries, lemon peel twists, and/or mint leaves (these are optional garnishes)

Directions:

1. Preheat oven to 375 degrees F.
2. Brush the pie shell with the beaten egg white.
3. Bake the pie shell for 5 minutes, and then remove and put on a wire rack to cool.
4. In a mixing bowl, beat the whipping cream with an electric mixer on medium-high speed until peaks form, and then set aside.
5. In another mixing bowl, beat the softened cream cheese (you can soften it in the microwave) with an electric mixer on medium-high speed until smooth.
6. Add the black raspberry spread to the bowl with the cream cheese and mix on low until combined.
7. Fold the whipped cream into the raspberry-cream cheese bowl using a spatula.
8. Spoon the mixture into the cooled pie shell.
9. Cover and freeze for 4 to 24 hours or until firm.
10. Add your garnishes and serve!

Makes approximately 8 servings.