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Monthly Archives: September 2016

Sweet Potato Noodles with Bacon & Sage

Sweet Potato Noodles with Bacon & Sage is a perfect Fall time meal. This dish is full of flavour and is the perfect lunch or dinner.


There’s something about fall time that makes me want to cook and bake like crazy. It must be the coziness that fills the house when something is in the oven or on the stove, and the scents that fill the house when it’s cooking. 

I’ve got a huge list of recipes that I want to make and I pretty much want to just put them on hold so I can do my Fall baking before Fall is over. Because you know what it’s like. Time just disappears and before you know it, it’s Christmas. 

Speaking of Christmas I feel like I’m on the ball. I have a few gifts purchased….woot woot!!! So if you’re a procrastinator (I usually am), jump on the band wagon and start buying things here and there. You won’t be sorry.

For now though, back to Fall. Here’s a cozy and yummy dish using sweet potatoes…or yams…whatever the heck you call them. I never can tell the difference…ha.

Sweet Potato Noodles

This sauce is jam packed with flavour….so tasty.

Sweet Potato Noodles

Who doesn’t love bacon and sage?!?!

Sweet Potato Noodles

Sweet potatos or yams? anyone know?


Yippee, here’s my handy dandy spiralizer again. LOVE this gadget! The sweet potato noodles are so vibrant.



Sweet Potato Noodles with Bacon & Sage
  1. 2 medium sweet potatoes
  2. 4 slices of bacon
  3. 10 sage leaves
  4. 1/4 cup pine nuts lightly toasted
  5. 2 cups chicken stock
  6. 1/2 small onion diced
  7. 1 cup heavy cream
  8. 3 tbsp butter
  9. 1/4 tsp dried thyme
  10. salt & pepper to taste
  11. 1 tbsp olive oil
  1. Peel and spiralize sweet potatoes. Set aside.
  2. Cook bacon until lightly crisp and add sage in the last 45 seconds of cooking. The sage will crisp (careful not to burn). Remove immediately to a bowl.
  3. To make sauce, cook stock and onion until reduced by 1/2, add cream and reduce by 1/2 again.
  4. Add butter and thyme to sauce, cook for 2 minutes and strain.
  5. Add salt and pepper to the sauce to your taste. Set aside.
  6. Heat oil in a pan and add sweet potatoes. Cook at medium heat until tender about 10 minutes. Gently turn with tongs to cook evenly.
  7. Add sauce and bacon mix to heat through.
  8. Dish out on pasta plates and sprinkle with pine nuts.
Amanda's Daily Dish





Roasted Garlic & Parmesan Focaccia Bread

Roasted Garlic & Parmesan Focaccia Bread is a delicious Italian style seasoned bread that is full of flavour.

focaccia bread

I can’t believe we are half way through September already. It’s crazy. Our house is back into our regular schedule again and the regular hockey season is starting up again. Now that it has been getting darker earlier and the kids are getting to bed at a descent time hubby and I have had a little more time in the evenings to ourselves.

We have been dating Netflix virtually every night…lol. Vampire Diaries to be specific. I am hooked to this show. We are only on the second season but I can’t stop watching it. Thank goodness we still have plenty more to watch because I hate that feeling you get when a series ends. I get so sad that there is no more to watch.

Does this only happen to me? anyone with me on that one?

Anyhow, I’ve got a super yummy focaccia recipe to share with you. Bread can seem intimidating but it’s actually super easy to make. If you have never tried it, I am telling you, just try this recipe. You’ll be hooked. It’s a good place to start, plus your house will smell so good and you’ll be so proud of yourself.


Focaccia bread has a signature look. It’s the dimples in the dough, they’re tiny little pockets you make with your fingers and they fill up with olive oil and herbs.


I love how it’s crispy on the outside and soft and fluffy on the inside. The roasted garlic and parmesan covering the whole top are so aromatic and tasty.


Give it a go! I promise you won’t be disappointed.

Roasted Garlic & Parmesan Focaccia
  1. 2 cups warm water
  2. 2 1/2 tsp active dry yeast
  3. 1 tbsp honey
  4. 5 1/4 cup flour
  5. 1 tbsp salt
  6. 1 cup olive oil
  7. 1 head of roasted garlic
  8. 1/4 cup parmesan cheese
  1. Mix together first 3 ingredients and set aside for 5 minutes
  2. Add 1/2 cup olive oil, yeast mixture, flour and salt to a mixer fitted with a dough hook.
  3. Mix on low until dough has come off the sides of the mixer and it is smooth. About 5 minutes. (readjusting the dough 2 x)
  4. Place in oiled bowl and cover with plastic wrap, let rise for 1 1/2 hrs.
  5. Prepare a cookie sheet (with sides) with parchment paper and spread 1/4 cup olive oil all over the parchment paper.
  6. Press the dough out on the cookie sheet until it fills the sheet and it is evenly spread out. Use your fingers to put dimples into the bread by pressing hard all the way down.
  7. Let rise another hour.
  8. Prepare the garlic and parmesan mixture by mixing 1 head of roasted garlic with parmesan and 1 tbsp olive oil. Set aside
  9. Brush top of bread with olive oil generously just before placing in the oven.
  10. Place in preheated oven at 425 degrees F for about 25 minutes. With about 10 minutes left brush top of bread with the garlic mixture.
  11. Allow to cool and serve.
  12. Enjoy!
Amanda's Daily Dish

The Best No Bake Cheese Cake

No bake cheesecake with raspberry coulis is a perfect silky and smooth dessert for any occasion. It will disappear before your eyes.
No Bake Cheesecake

We have returned from our back to back hockey tournaments and are getting into the swing of things again. We sure had great time meeting new families and watching some great hockey. Both boys came home with trophys which was nice. A third place trophy and a first place trophy. Now that summer hockey is over, there won’t be any out of town tournaments for a bit. Which is kind of a bummer because I love exploring the areas that we visit. Restaurants and grocery stores are my favourite because I get a lot of my inspiration for recipes from trying out new dishes and checking out different products at the store. 

This particular recipe for no bake cheesecake is not a new found recipe though. It is a favourite of mine from when I was little. My mom used to make this quite often, and I loved it so much. I haven’t had this cake in years. I thought about it often though…lol. I got this recipe from my mom and decided to make it for my family. Although in her recipe there’s a jelly strawberry topping on top. But I messed that up the first time and then ran out of strawberries so I tried it with raspberry coulis and it was amazing too. (Recipe below)

Here are a couple of shots from our time in Minneapolis….


Summer Tournament

Caught a Minnesota Twins game. It was the first time the boys and I had been to a baseball game. I wan’t too keen on going but it was actually nice. It really helped that I had the most delicious burger EVER!!! at the ball game.


Here is Cohen lining up for a face-off. Such exciting games!


We couldn’t go to Minneapolis without visiting Valley Fair. We haven’t been there in a few years so for the younger boys this was all new. They had a blast, but I sure can’t do rides anymore the way I used to. Enough said…haha.

So here’s the recipe to Baba’s Cheesecake.

No Bake Cheesecake
  1. 1 1/2 cup graham crumbs
  2. 1/3 cup white sugar
  3. 5 tbsp melted butter
  4. 1 8 oz pkg cream cheese (room temperature)
  5. 1 cup sugar
  6. 1 tsp vanilla
  7. 1 cup boiling water
  8. 1 pkg knox gelatin
  9. 250 ml heavy whipping cream
  10. 2 cups frozen raspberries
  11. 1/4 cup sugar
  12. 1/8 cup water
  1. Mix graham crumbs, sugar and melted butter in a bowl. Gently press into 9 x 9 baking dish
  2. Bake in 375 degree F oven for 7 minutes
  3. Whip cream cheese and mix in sugar until creamy
  4. Mix in vanilla
  5. In a separate bowl add boiling water and gelatin. Mix until dissolved and allow to cool (do not allow it to set)
  6. When gelatin mixture is cooled enough mix it into the cream cheese mixture
  7. In a separate bowl, whip the heavy cream
  8. Fold the whipped cream into the cream cheese mixture (do not whip)
  9. Pour mixture into cooled graham crust and refrigerate until set
  10. Cook raspberries in saucepan with water and sugar until combined
  11. Allow to cool completely
  12. Serve cheesecake with raspberry coulis drizzled over top
Amanda's Daily Dish