Poutine.

A Quebec delicacy.

Squeaky cheese curds, crispy french fries, and gravy.

While it doesn't sound too appetizing to the average ear.

Just a taste will convince anyone of poutine's absolute splendor.

I got mine at J-Bar-C, which actually a barbeque restaurant.

Complete with cliche decor.

It is right on a lake where some of my relatives live.
Right on the Vermont border, the mountains are incredible.

Before eating, we worked up an appetite golfing.
Got in some fun, and family.
I realized that my dad and grandfather are literally clones.
It awed me for the entire game.
Once we were done though, poutine was the only thing on my little mind.

The Donaldson Clan!

 The poutine was excellent, and satisfied my craving.

Only once a year is not often enough to appease me though.

I would love to have it here in Texas...but that is a far-fetched dream.

Back to reality.

While J-Bar-C was beyond satisfactory, the real place for poutine is in Old Montreal.

Called Montreal Poutine.

The Mecca of Poutine.

Nothing beats their poutine.

Ever.

PS. If you ever order it, pronounce it poo-tin.

Only foreigners pronounce it otherwise ;)

Vacation.

This past weekend, I visited my grandparents in Quebec.

It was some much needed relaxation.

And quality time =)

Living this far away leads to visits that are very few and far between.

Making these four days jam packed with activities.

And delicious french food!

On Saturday, we went to brunch in a little restaurant in a renovated old house.

I had an apple, swiss, and sausage crepe. With real maple syrup.

And, of course, a coffee. Espresso to be exact.

Such authentic tastes, and made in a kitchen which we could see from our table.

Everything was prepared so fresh, which we could tell from the flavors.

I watched the chef cut my fruit, and plate it so beautifully.

Such a variety, I was in heaven!

From watermelon to cantaloupe, kiwi to apples, this arrangement was really impressing me.

It even had a kumquat. Which I decided was definitely a garnish fruit.

Super bitter! But you know, curiosity killed the cat ;)

At the end of the meal, I had a full tummy, a happy face, and an empty plate!

Nothing brings people together like good food!

This week, I'll be posting about all of my deliciously French flavored adventures.

And family tidbits that were just too much fun not to share!

My translator. AKA beautiful aunt!

Now, if only I could speak French...this trip would have been even easier!

Relax.

Take a load off.

Fall apart, in my backyard.

However you want to say it, that is how I spent my weekend.

Just taking things easy.

And the result is, I feel good!

As for you, the result is good too =)

My relaxing includes cooking.

Because along with dancing, it is my go to for relaxation.

Therefore, this weekend churned out some pretty delicious tastes!

Such as: -but not limited to ;)-

Crab Dip!

Roasted Chickpeas!

Tortellini Salad!

You could say I had a wonderful weekend.

And you would be oh, so right.

Crab Dip with homemade Tortilla Wedges

• 4 ounces cream cheese
• 1/2 cup mayo
• 8 ounces imitation crab meat
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1-2 tsp Tony's Creole Seasoning, to taste
• 2 whole wheat tortillas (makes 16 wedges)

1. Soften cream cheese in microwave, then whisk with mayo.
2. Chop crab into 1/2 inch peices, and cut veggies.
3. Add veggies, seasoning, and crab to cream cheese mixture.
4. Mix well.
5. Chill for at least 3 hours.

For Tortilla Wedges

1. Preheat oven to 400.
2. Slice tortillas into 8 wedges.
3. Arrange wedges in a single layer on a baking stone or cookie sheet. -I like stones the most-
4. Bake for 10-15 minutes, or golden brown and crispy.
5. Let cool completely. 

Love.

I believe in a thing called love!

This week, my dad is out of town for business.

And that man is the master of the grill.

Since he is absent from his cooking duties, my mom and I get to create on our own.

While he is the almighty master, and wonderful daddy too boot.

This cooking freedom of sorts has led us to some incredible tastes.

Along with some wonderful bonding.

I am really going to miss her when I go off to college.

She's my best friend.

I love my mommy so much.

We've had a good week together.

Sunday, we went shopping. And the generous lady bought me all sorts of college goods =)

Yesterday, she made me this pasta dish for me. While I helped by conversing with her.

That's right. Toasted pasta.

Tonight, though, we were two peas in a pod. 

Our camaraderie  in the kitchen resulted in an incredible deep dish pizza.

Quite possibly with the help of the Pampered Chef.

BLT? Yes please.

 Now, we're about to watch a movie.

And I am going to pledge my love to the god of ice cream.

So much love.

For my mommy, movies, and the glory of food =)

Irresistible

Deep Dish BLT Pizza

Adapted from the Pampered Chef "All The Best" Cookbook

• 2 packages refrigerated breadsticks
• 1 cup shredded mozzarella cheese
• 2/3 cup shredded chicken breast
• 6 slices of precooked bacon, or 4 slices crisply fried
• 1/2 cup onions, diced
• 2 plum tomatoes, sliced
• 1 cup shredded romaine lettuce
• 2 tablespoons Italian dressing

1. Preheat oven to 350.
2. Separate one package of breadsticks into strips. Arrange strips in a spiral pattern to completely line the bottom of a deep dish baker. Press or roll seams closed.
3. Slice remaining package of breadsticks in half lengthwise. Cut each half into 12 semi-circles. Form an edge by arranging the pieces around the baker. Press into base to seal.
4. Sprinkle half of the cheese over the bottom.
5.  Mix chicken and onions. Spread mixture over cheese. Crumble bacon over top.
6. Lay sliced tomatoes over bacon, and sprinkle with remaining cheese. 
7. Bake 35-40 minutes, or until edges are golden.
8. Remove pizza from oven, and let cool for about 10 minutes.
9. Arrange lettuce around the edge of pizza.
10. Drizzle lettuce with dressing.
11. Slice and enjoy ;)

I love weekends.

Weekends bring together many things I love so much.

Relaxing. Movies. Cooking. Family. Friends. Sleep.

Weekends are essentially the best things ever.

Whoever came up with them should have statues in their honor. Or something of that sort.

Anyway, this weekend has been beyond spectacular.

I've watched a movie everyday, of all different sorts.

I watched a silly rom com with my dad of all people.

Scott Pilgrim with my friends. Which is now on my list of "totally awesome movies"

And a scary thriller this morning with my mommy.

Pretty much reflections were coming out of mirrors and killing the real people.

I was afraid of my shower. 

The one thing which made me feel better was this breakfast.

Ooey. Gooey. Yummy.

Yes. That is a cinnamon dessert pizza from Papa Murphy's.

Yes. We ate it for breakfast.

And yes. It made us say yum-o. Rachel Ray style.

Along with my movies and breakfast today, my mom and I created dinner together last night.

Which was impressive in itself, because we were both in the kitchen. Together. And no one got angry or hurt.

We actually made a delicious dish.

Yet another Pampered Chef creation.

Seafood Pasta Salad.

Yum-o?

I would have posted about it last night, instead of combining this little dish with my scary movie escapade.

But instead, I fell asleep.

And sleep is so sweet. I cannot deny its allure.

Thank you, Mother.

How could I resist its call?

How could my mother resist snapping a picture and sticking it on Facebook?

Naturally, neither of us had the willpower to do that.

Cherry Bomb

Sometimes, I crave chocolate. Insane amounts.

Chocolate, smothered in chocolate, and with a side of chocolate.

But tonight, that was not the story.

I wanted fruit.

Luckily, we have three pounds of cherries.

Oh, yes.

Happy Kitty Face!

Therefore, at the end of my acceptable Thursday, when the craving hit, 

I could satisfy.

And that is how I ended up here.

Sitting on my couch, laughing stupidly at American Dad and Family guy, and typing with burgundy stained fingertips.

Happy as can be.

=)

The secret ingredients of my craving!

I took the pits out of the cherries (hence the bloodred fingertips) tossed the halves into my smiley face bowl, added some yogurt, and gave my tastebuds exactly what they wanted.

Cake Balls

Oh, sweet bite of heaven.

In the middle of winter, or heat of the summer. You are perfect any time, any day.

Whether chocolate, red velvet, vanilla, or any other flavor.

You still tickle my tastbuds into a happy stupor.

The endorphins you bring can't be beaten.

Every little bit of you is pure splendor.

You make all the problems disappear.

You are unbeatable, and I really don't want to share you.

Oh, cake balls, I do love you.

Chocolate Coconut Cake Balls

Makes around 30 little balls.

Cake Ingredients

• 2 oz bittersweet chocolate, chopped
• 1/3 cup light cream (I used half and half)
•  cup self raising flour/
• 1/4 cup shredded coconut
• 1 tbsp cocoa powder
• pinch of salt
• 2.5 tbsp butter, softened
• 1/2 cup sugar
• 1 egg

Buttercream Ingredients

• 1/4 cup butter
• 1/2 tsp vanilla
• 3/4 cup powdered sugar
• 1/8 tsp coconut extract

• Vanilla flavored almond bark (I used about six blocks)

Preheat oven to 325. Lightly grease a 6 cup muffin tin.

*I find it easier to use cupcakes than cake, because you don't get the tough outer edge.*

Melt the chocolate with the cream in a double boiler over barely simmering water. Stir constantly, remove from heat when smooth. Set aside and let cool slightly.

Combine flour, coconut, cocoa, and salt in a small bowl.

Beat the butter and sugar in a medium bowl with an electric mixer on high speed.

Add the egg, and beat until just combined.

With the mixer on low speed, gradually beat in the dry ingredients and melted chocolate.

Spoon batter into the prepared cups, filling each one until 3/4 full.

Eat remaining batter.

Bake for 20-25 minutes.

Let cool completely.

While cupcakes cool, begin the icing.

Beat the butter, coconut extract, and vanilla in a small bowl until creamy.

Stir in the powdered sugar gradually until well blended.

Once cupcakes are absolutely cooled, crumble them into a medium bowl.

Add icing to the bowl.

Now, get dirty, and blend them together with your hands. 

Form into a moist ball and refrigerate for about 30 minutes.

*This helps make them form balls better in my opinion.*

Using a one inch scoop, make balls of the cake mixture and place them on a cookie sheet.

Put the cookie sheet into a freezer for at least an hour.

Remove the balls from the freezer, and melt the almond bark until just smooth. No longer.

*33 seconds, stir, 17 seconds, stir a lot. This is the only way it will ever work for me.*

Dip each ball into the almond bark, coating lightly.

Drizzle if desired.

Enjoy =)

America!

Happy Fourth of July!!

Have a cupcake to celebrate!

Today got to be a lazy day. One which I loved.

Adored.

I had only one thing bringing me down.

And that. Is that my best friend is leaving for the Air Force tomorrow morning.

Which I will expound upon later, because it makes me too sad right now.

But, that unfortunate circumstance led to some tasty ventures in my kitchen! Because when I am sad, I bake. I bake anything and everything I can. The more labor intensive, the better.

Throw on some music, give me a recipe, and I am good to go.

Therefore, in my gloomy state this morning, I perused all of the cookbooks in our cupboard to find the perfect treat to make for my parent's Fourth of July dinner.

Pampered Chef did it again.

I took the Cherry Almond Angel Roll, adjusted just a few things, and created my Raspberry Coconut Angel Roll. I bet you can't guess what I changed.

It was an incredibly simple recipe, but it took up my time and made me a happy camper.

(Recipe follows pictures)

Make the cake according to package directions, and bake 30-35 minutes in a pan lined with parchment paper. Once baked, which you can tell how it springs back when touched, take it out of the oven and dust it with powdered sugar.

Snow in July?

Next, lay more parchment paper on top, and invert it onto a cooling rack. I added more powdered sugar to this side too. Then roll it up with the parchment paper, and cool completely. For me, this meant sticking it in the fridge to speed it up. I have no patience. At. All. 

Once its cooled, you can start making the filling. Combine the Cool Whip, sour cream, extract, and food coloring. Add pudding mix, and whisk until thick and not clumpy.

Now, unroll the cooled cake and spread evenly with preserves.

Once completely covered with the preserves, smooth the filling over that. Not too thick, or it will ooze out when you try to roll it. Trust me, I speak from experience. Also, only put the filling within an inch of the edges. For the same reason. I had a lot left over. All of which I happily ingested.

Once covered with the filling, roll it up the same way as it had been rolled to cool.

And the oozing began.

Take your beautiful roll, chill it, then slice it and serve!

Heaven is calling.

I had too much batter and filling, which is how the little cupcake got created. I took the leftover batter and filled some muffin tins. They only took about 20 minutes. Once baked and cooled, I sliced them in half and gave them the same treatment as the roll. Turned out pretty much wonderful =)

As for my mother's contribution to the dinner, she whipped up another Pampered Chef recipe. Naturally. 

Her Persian Chickpea Salad was fresh and had a nice kick to it. 

As for me, though, I think I'll stick with the sweet fluff ;)

Raspberry Coconut Angel Roll

Adapted from the Pampered Chef "All The Best Cookbook"

• 1 package (16 oz) angel food cake mix
• 1 cup shredded coconut
• 1/2 cup powdered sugar
• 1/2 raspberry preserves
• 1 container (8 oz) sour cream
• 1 container (8 oz) frozen whipped topping, thawed
• 1/2 tsp coconut extract
• 2-4 drops food coloring (optional)
• 1 package (3.4 oz) white chocolate instant pudding and pie filling

1.  Preheat oven to 350. Line pan with a 13-inch piece of parchment paper. Prepare cake mix according to package directions. Pour batter over parchment paper, spreading evenly. Sprinkle coconut evenly over batter. Bake 30-35 minute or until top springs back when lightly touched with fingertip. Remove from oven.
2. Sprinkle powdered sugar over cake. Place another piece of parchment paper over cake. Invert cooling rack over paper. Carefully invert cake; remove pan. Peel parchment paper from bottom side of cake; discard. starting at short end of cake, roll up in parchment paper. Cool completely.
3. Unroll cake. Spread with preserves. Combine sour cream, whipped topping, coconut extract, and food coloring. Mix well. Add pudding mix and whisk until thickened. Spread filing over cake to within one inch of edge; roll up cake. Refrigerate at least 30 minutes. Sprinkle cake with additional powdered sugar, if desired. Slice into 12 slices.

Jicama.

My mother has recently become re-obsessed with the entire Pampered Chef franchise. This rekindled addiction, though, has added so many wonderful appliances and cookbooks to my kitchen. Today, we decided to create the mango salsa from the catalog. This salsa called for a jicama.

What is a jicama?

This. Is a jicama.

Cute little guy, right?

Having never even heard of this vegetable, I was excited to taste it. Turns out, it doesn't have much flavor. Apparently it "absorbs the flavors around it". Kinda like a mushroom. But way better because mushrooms are disgusting. Jicama has an apple-ish texture, and is pretty pleasant. Goes very well for its purposes today!

The chopped, crunchy jicama.

The salsa turned out delicious, and we used fresh peppers from my backyard. Its colors are gorgeous, and has a deliciously spicy kick. Personally, I'm a cracker girl, but my mom swears the chips are the way to go. Whatever the device.

It still tastes fabulous.

The finished salsa! And my feeble attempt at taking ok pictures....

Mango Confetti Salsa

From the Spring/Summer 2011 Pampered Chef catalog (without their product placement)

• 1 Large mango
• 1/2 small jicama (we used 1/4 of a giant one, because our little Walmart doesn't do interesting ingredients)
• 1/3 orange bell pepper
• 1/3 red bell pepper
• 1 jalapeno pepper, stemmed
• 1/3 small red onion
• 1 tbsp fresh lime juice
• 1/4 tsp salt
• 1/2 tsp cayenne, garlic salt, and taco seasoning

1. Cut mango and remove skin. Peel jicama. Dice the mango, jicama, onion, and bell peppers into 1-in. pieces. Cut jalapeno in half, and remove all of the seeds.
2. Combine mango, jicama, bell peppers, jalapeno, and onion in a bowl. Add lime juice and salt, mixing well. Sprinkle will seasoning, and enjoy!

Welcome!

Welcome to Tidbits of Tastiness, my personal account of life from the perspective of my eating habits. First of all, I think I should tell you a bit about me. In list form, of course.
1. I'm Michelle.
2. I'm 18.
3. I live in Texas.
4. I'm going to UT Austin in August to major in Nutrition.
5. I adore cooking. Obviously.
6. I'm worried how my addiction to cooking will survive in my dorm life.
7. I dance. A lot. And love it more than anything in the world.
8. I have a crazy sweet tooth. More like sweet set of teeth.
9. I have a Disney obsession. And a Lady Gaga one. Put your paws up!
10. I'm a total optimist.
11. I'm addicted to Special K Red Berries.

Me, circa last summer.

While nothing is certain about the future, this blog will hopefully help me get rid of all of the excess thoughts and ridiculous ideas for food. Eat your heart out ;)