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Recipe(s) of the Week



March 18, 2923



  • 3 pounds potatoes such as russets

  • 4 ounces butter unsalted (1 stick)

  • 1 pound green cabbage shredded, outer leaves removed

  • 2 tablespoons water

  • 1 cup milk

  • 2 tablespoons fresh parsley

  • ½ teaspoon salt or to taste

  • ½ teaspoon white pepper or to taste


  • Cook the potatoes in boiling salted water until fork tender. Drain the water. Mash with half the butter while hot.

  • In a saucepan melt the remaining butter, add the shredded cabbage and add the water. Cook for 5 to 7 minutes, tossing occasionally, until the cabbage has softened and is cooked through.

  • Add the cabbage to the potatoes. Add the milk, parsley, salt and pepper and stir everything together. Taste for seasoning and adjust as necessary. Add more milk if necessary.

  • Top with a pat of butter and serve.


  1. Potatoes: Use the correct potato! Such as Yukon golds or Russets.

  2. Salt the Water: Just like you would salt your pasta water, you need to salt the water that the potatoes cook in. The starch granules in the potatoes will swell and absorb water and salt! Therefore, when you add salt while cooking the potatoes, you won’t need to add as much later on!

  3. Draining Potatoes: Make sure to drain your potatoes well after cooking to avoid mushy-ness.

  4. Room Temperature Butter: Let the butter come to room temperature instead of straight out of the fridge! This will allow it to disperse and melt evenly into the hot potatoes.

  5. Store leftover colcannon in an airtight container in the refrigerator for 3 to 5 days.

  6. You can also freeze it in an airtight container or freezer bag for up to 10 months.



Chili Con Queso



  • 1 tablespoon olive oil

  • ½ pound ground beef extra lean

  • 1 teaspoon chili powder

  • 1 small red onion diced

  • 1 clove garlic minced

  • 4 ounce green chiles (1 can)

  • 1 jalapeno fresh, seeded and chopped

  • 14 ounce fire roasted tomatoes (1 can)

  • 1 cup evaporated milk

  • 1 cup velveeta cubed

  • 2½ cups monterery jack cheese shredded

  • 1 tablespoon cilantro fresh, chopped


  • Heat the olive oil in a cast iron skillet, or oven safe skillet over medium-high heat. Add the ground beef to the skillet, season it with the chili powder, and cook for about 5 minutes until no longer pink, breaking it up as you go along.

  • Stir in the red onion and garlic and cook for 2 more minutes or until the onion softens and becomes translucent.

  • Add the green chiles, jalapeno, fire roasted tomatoes and stir. Bring to a simmer, then turn down the heat to medium low. Add the evaporated milk and velveeta and cook for 2 more minutes or until the velveeta melts. Stir in 2 cups of the jack cheese and cook for another minute until it melts.

  • Turn off the heat. Sprinkle the remaining jack cheese over the top of the dip and place the skillet over the broiler for about 5 minutes or until browned and bubbly. Watch it so it doesn't burn.

  • Garnish with fresh cilantro and serve with tortilla chips.


  1. Meatless option: Skip the beef, just saute the onion, garlic in the olive oil and then continue with the rest of the steps.

  2. What is evaporated milk: Evaporated milk, also known as unsweetened condensed milk in some countries, is a canned milk product with about 60% of the water removed from fresh milk. It's a dense, creamy, and ultra-concentrated milk. You can usually find it in the baking aisle at your local grocery store.

  3. Why use evaporated milk: It's used in this dip to provide extra creaminess or body without the fat of real cream.

  4. Why velveeta: I used velveeta because if you truly want a silky queso, velveeta is the way to go, however feel free to use any shredded cheese you prefer such as Monterey Jack, Cheddar, etc, anything that is a great melting cheese.

  5. I don't have fire roasted tomatoes, can I use something else: Yes, of course. You can use regular canned diced tomatoes or just fresh tomatoes and chop them up yourself. I like the smoky flavor from the fire roasted tomatoes, which is why I chose it for this recipe.

  6. I don't have a cast iron skillet, can I use something else: Yes! Feel free to use any skillet that is oven safe. If you don't have an oven safe skillet, transfer the chile con queso to a9x13 baking dish or a 9 inch round baking dish.

  7. I can't find canned green chiles, what else can I use: Keep in mind that canned green chiles are not really spicy at all, so one substitute could be roasted bell peppers. 
  8. Is this dip spicy: Yes, it is. It's spicy because I use a whole jalapeno pepper, and my jalapeno was quite big, so feel free to omit it or use as much or as little as you like. 
  9. What can I serve this dip with: I love to serve this with tortilla chips, carrots and celery sticks. However, any crispy crackers would also work.







March 11, 2023

Fish and Chips

Crispy on the outside and flakey on the inside, this Fish And Chips recipe is the perfect way to indulge in this tasty British classic! Delicious white fish is coated in a flavorful beer batter with a dash of spice, then fried to perfection, and served with super crispy air fried chips making this dish a tad bit healthier! 

Servings: 6


  • COSORI Air Fryer 5.8 Quart


For the Fries

  • 6 large russet potatoes

  • 1 tablespoon olive oil

  • ½ teaspoon salt to taste

  • ½ teaspoon coarse black pepper or to taste

For the fish

  • 1 cup all-purpose flour

  • ½ tablespoon baking powder

  • ¼ teaspoon cayenne pepper

  • 1 tablespoon Old Bay seasoning

  • 6 ounces stout beer cold, or more as needed

  • 6 fillets white fish cod, haddock, tilapia

  • ½ cup cornstarch for dredging

  • vegetable oil for frying


Air Fryer Chips

  • Give the potatoes a good wash and then pat them dry with paper towels. Slice the potatoes into ½-inch sticks. Toss them in the olive oil with salt and pepper. Place the seasoned chips in the air fryer basket to prepare to cook. 

  • Place the basket into the air fryer to cook for 20 minutes at 370°F (188°C). However, you do need to remove the basket halfway through the cooking time to shake the chips around. This helps them to evenly cook and get even more crispy. So do set a timer.

Fry The Fish

  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Place the batter in the fridge for 15 minutes to chill.

  • Heat up the oil to 350°F (177°C) while the batter is in the fridge. Start by lightly dredging the cut fish strips in the cornstarch. Then in small batches dip the fish into the beer batter and then immerse it into the hot oil. 

  • Once the batter sets, turn the fish over and cook for about 2 minutes or until golden brown. When the fish is done, remove it from the hot oil and place it on a roasting rack to drain. 

  • Then serve the fish and chips with some malt vinegar, tartar sauce, lemon wedges, and your favorite dipping sauce. 


  1. Soak the fries. For extra crispy chips, soak the potatoes in water to remove excess starch before seasoning them. 

  2. Hot oil and cold beer. The stout must be cold when making the beer batter and the oil must be nice and hot before you add the fish to fry. 

  3. Use the cornstarch. For the crispiest possible fish make sure to dredge it in the cornstarch before coating it in the beer batter. 

  4. Temp the fish. To ensure that fish is fully cooked before eating you can use an instant-read digital thermometer to make sure that it has reached an internal temperature of at least 145°F (63°C). 

  5. To fry the potatoescut the potatoes into thin slices. Place in a large bowl with cold water. Drain potatoes thoroughly, removing any excess water. When oil reaches 320°F, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375°F. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.


Air Fryer Corn On The Cob


Air Fryer Corn On The Cob that's super easy and quick! The air fryer comes through for us again, with this corn on the cob recipe, and what a way to enjoy a summertime favorite! In just 15 minutes you can be munching on this delicious air fried corn!

Servings: 4


  • 4 ears corn on the cob shucked


  • Prep the corn. Make sure the corn fits in your air fryer basket, otherwise trim the ends as needed to fit. 

  • Air fry. Place the ears of corn on in the basket. Turn the air fryer on to 370°F and air fry the corn for 12 to 15 minutes or until tender, shaking the basket halfway through. 

  • Serve. Serve with your favorite toppings such as butter, sour cream, salt, pepper, etc.


  1. You'll want to cook the corn in a single layer, so don't stack them. I could fit 4 in my air fryer basket, but it depends on the size of your basket.

  2. No oil is necessary, but you can always spray your basket with a bit of cooking oil, though I found it made no difference at all.

  3. Check the ears of corn before and make sure they fit in the air fryer basket. If they don't, you might have to cut the tips off so they'll fit. You can even cut them in half if you have a smaller air fryer.

  4. The cooking time can vary on the air fryer. The good thing is that you can open your basket at any time and check on the progress.






March 04, 2023

No Knead Jalapeno Cheddar Bread

This amazing recipe for No Knead Jalapeño Cheddar Bread is super cheesy, spicy, and easy to make! With loads of tasty sharp cheddar cheese and punchy fresh jalapeños blended right into a dough that you don’t have to knead at all! This no knead bread recipe is the perfect way to effortlessly spice up the ho-hum flavor of a classic loaf of bread!



  • 6 Quart Dutch Oven

  • Danish Dough Whisk


  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • ½ teaspoon active dry yeast

  • 2 cups sharp cheddar cheese shredded

  • 1 jalapeno finely chopped

  • 1½ cups warm water


  • In a big bowl mix the flour, salt, yeast, cheddar cheese and jalapeno together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we're using active dry yeast. The slow rising process will do the trick.

  • Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 24 hours.

  • Preheat oven to 450°F. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.

  • Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place it on a well floured work surface. Form the dough into a ball, use more flour if needed. Place the dough over a piece of parchment paper.

  • Take the ball of dough with the parchment paper and drop it into the hot Dutch oven. Cover the pot with the lid and place it back in the oven.

  • Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.


Ramen Cabbage Salad Recipe

This Ramen Cabbage Salad Recipe may seem strange to anyone that is unfamiliar but if you’ve tried it you already know how strangely delicious it is. An Asian flavored cabbage coleslaw with nuts, seeds and crunchy ramen noodles.



  • 10 ounces Finely Shredded Green Cabbage (approx 6 cups) 

  • 1/2 Cup Roasted Shelled Sunflower Seeds 

  • 1/4 Cup Toasted Sesame Seeds 

  • 1-2 Tablespoons Avocado Oil 

  • 1 Cup Raw Slivered Almonds 

  • 1 (3oz) Package Ramen Noodles - broken into pieces (Maruchan - chicken flavor) - save seasoning for dressing 

  • Dressing: 

  • 1/4 Cup Avocado Oil 

  • 1 Tablespoon Toasted Sesame Oil 

  • 2 teaspoons Soy Sauce 

  • 1 Tablespoon Rice Vinegar 

  • Seasoning from Ramen Package 

  • Small Pinch Sugar or Drizzle of Honey 


    In large bowl combine cabbage, sunflower seeds and sesame seeds.

    Heat oil in pan over medium. Add ramen and almonds to pan. Toast while stirring for 5-10 minutes or until light golden brown. Transfer to cabbage.

    Mix dressing ingredients then pour over cabbage mixture. Toss until evenly coated. Salt to taste, if needed.










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