Vegetable Broth

It’s soup season! I gifted myself a new dutch oven just in time for the cold/snowy hit we’re getting here in Vancouver! It was a pain to bring home on the train with me, but I couldn’t wait to use it! With soup season, having stock or broth on hand is a necessity. There is actually a difference between stock or broth that I believe … Continue reading Vegetable Broth

Crispy Almond Chicken Salad (GF)

Happy Monday my food loving friends! We have a beautiful light dusting of snow on the streets, and I didn’t fall walking to work, so bonus! But I’m mostly excited because today on “WILL IT SKILLET?” we have a crispy almond chicken salad! Almond flour is the perfect alternative to traditional, heavy breading or batter that you would normally find on crispy chicken- it’s light, … Continue reading Crispy Almond Chicken Salad (GF)

Citrusy Curry Tofu (Vegan)

One of the things I love about going to Maui is the familiarity and feeling of home. I’ve been spoiled and have grown up travelling there…a lot (thank you gramma and gramps for smart investing!) and we have our own routine…or traditions when we’re there. One of our traditions is our Maui breakfast. Fresh fruit, cottage cheese, toast and maybeee a mimosa or two. Buttttt … Continue reading Citrusy Curry Tofu (Vegan)

Vegan Cottage Pie

I spent last week in snowy Kelowna with my family, and it was perfect! As per norm, it was full of snowboarding, games, wine, martinis and delicious, comforting vegan food (and a few bites of cheese 😉 ). One of my favourite parts about our Kelowna trips is spending time in the kitchen with Gord and making awesome vegan food with him (see, you got … Continue reading Vegan Cottage Pie

Eggplant Banh Mi (Vegan)

TODAY ON WILL IT SKILLET? – EGGPLANT BANH MI’S. Yes, I used my cast iron to cook the eggplant for these Banh Mi’s…because why wouldn’t I? The cast iron gives it a nice, crisp, brown edge but you can obviously use whatever pan you have. Orrr even better if you have a grill it would be amazing grilled! Now I’m not totally confident what kind … Continue reading Eggplant Banh Mi (Vegan)

Chai Vanilla Bean Shortbread

You may have noticed from other recipes that I love chai tea. Chai lattes, plain chai, chai cake, chai panna cotta, chai body scrub, chai ice cream, it’s all wonderful. The warm, toasty, comforting spices – cinnamon, cloves, ginger, cardamom, and coriander – makes a cozy blend that’s perfect for winter. And since I’m a huge fan of chai, I obviously needed to put it … Continue reading Chai Vanilla Bean Shortbread

Mac n Cheese

Since I bought that cast iron skillet, my kitchen time has felt like I’m making episodes of”WILL IT SKILLET?” So we’re gonna roll with that! Spoiler alert the answer will probably always be yes! We already know that a Dutch Baby will Skillet! Today on…WILL IT SKILLET? Mac n Cheese! Last week I had really fantastic Mac n Cheese at this really cute comfort food … Continue reading Mac n Cheese

Dutch Baby

Guys guys guys…I got a cast iron pan! I know what you’re thinking…”Danica, how did you not have one before?”. I just didn’t, okay!? But now I do, and I think I’m going to be obsessed with it. It was such a great black Friday deal that I just couldn’t help myself. Besides being able to make delicious breads (cornbread on it’s way!), skillets and … Continue reading Dutch Baby

Cranberry Bliss Bars (Starbucks Copycat)

If you remember my cranberry white chocolate muffins then you remember how much I love cranberry and white chocolate. Starbucks sells cranberry bliss bars starting in late November through the holiday season every year, and they are addicting. They’re also $4.00 a pop..and frozen, but delicious none the less. But these homemade copycat Cranberry Bliss Bars are just as blissful as the Starbucks ones (maybe … Continue reading Cranberry Bliss Bars (Starbucks Copycat)