It's family day in Ontario and I am having my annual family lunch. Once a year, I get to entertain my family. Trust me, It's enough.
It's not that I don't enjoy being around them, far from it. Cooking for seven people is a lot of work!
My mom is the hardest-working person I know and I want to give her a break today.
For the last 48 hours, I have been cleaning and cooking. I am exhausted!
I am making comfort food for everyone today. It make sense for this family holiday and it's done just the way I like it, yummo! I'm sure I will be running to the gym after.
I think of Comfort food like my family. I enjoy it better when I have a break. I need to miss it.
Once I have it, I crave for more but I know It'll be better if I wait.
It's a love-guilt relationship.
No family is perfect and I will never trade mine for something really healthy and bland.
My mom will bring her usual store-bought dessert. We both put a lot of thought into entertaining so by the time we are done prepping and cooking, we don't have the energy to bake. That's why I made the rosemary biscuits ahead of time.
She will check every crevice Of my apartment and tell me it's too dusty! She will then recommend a new cleaning product to help me with my household chores and instruct me on how to properly use it. Oh mom!
Being the independent son, I resist being mothered at all times. I think it makes my mother a little crazy. I never give in so she never stops...
We will watch a horror film after lunch, as usual. My mom will scream and talk the whole time. My nephew will pretend that he is playing with his video game each time a scary scene comes up. I will tease my nieces during the film, of course.
I think we made this a part of our family tradition a few years ago when family day was introduced as part of canadian holiday.
This is how we roll and I will sit there enjoying every annoying thing that we do because I know when they all go home, I will miss them...
- 2 cups unbleached flour
- 2 tsp baking powder
- 1 tsp salt
- 3 tbsp unsalted butter, cut into cubes
- 1 cup buttermilk
- 1 tbsp fresh rosemary, chopped
- Combine all dry ingredients in a bowl.
- If using a stand mixer with a pastry attachment, mix in cut butter slowly on medium power until it's the right consistency.
- If using a food processor, just pulse a few times until it's the right consistency.
- Whatever type of mixer you use the the flour mix should resemble a course meal.
- Preheat oven to 450 F
- Slowly pour buttermilk into the flour and in batches until it soaks all of the milk.
- Add a little bit more buttermilk if it's too dry.
- Turn dough out into a floured flat surface.
- Gently pat dough with your palms until it's 1/2 an inch thick.
- Fold the dough about 4 times and press it down each time without overworking it.
- After folding, gently press down the dough into 1/2 an inch thick.
- Use a 3 inch diameter round cutter or a glass.
- Place biscuits on a baking tray lined with parchment paper.
- Bake for about 15-20 minutes.
- Check after 15 minutes.
- Brush the top of the baked biscuits with melted butter, if you like.
- 4 pieces chicken breasts, cut in half
- 6 pieces chicken drumsticks
- 12 pieces chicken wings
- vegetable oil or canola oil
- 2 cups flour
- 2 tbsp salt
- 1 tsp paprica
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tbsp dry mustard
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp celery powder
- 1 tbsp fresh ginger
- 1 tbsp fresh garlic
- 3 cups buttermilk
- 1 1/2 cup regular corn flakes, lightly crushed
- Marinate chicken pieces with fresh garlic, fresh ginger and buttermilk overnight or at least for a couple of hours in the refrigerator. Season to taste.
- Pre-mix all dry ingredients. Mix well and set aside until ready to use.
- Pour dry mix into a sealed clean bag and add 3-4 pieces of chicken and shake until completely covered. Repeat until all chicken are completely coated with dry batter.
- If you are using a deep fryer, set to 350 F.
- Pour in oil at the fryers maximum limit.
- Fry 2-3 pieces at a time for about 15 minutes or until cooked.
- If you are using a deep skillet, pour about an inch thick oil.
- Fry 15 minutes on one side and remember not to overcrowd the chicken.
- Turn into other side and cook for another 5 minutes or more.
- Cooked chicken pieces should have an internal temperature of 165 F.
- If you want to keep fried chicken warm and crispy, preheat oven to 250 F and keep chicken inside on a baking sheet until ready to serve.
- Make gravy out of the drippings for fried chicken and biscuits.
- 2 cups ( Roughly ) anjou or bosc pear , chopped
- 3 cups ( Roughly ) cabbage, chopped
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cider vinegar
- 1/2 tsp powdered celery
- 1 tsp dried mustard
- Seasoning, to taste
- In a bowl, Combine pear and cabbage. Set aside.
- Mix the rest of the ingredients in a bowl with a spatula. Season to taste.
- Pour in slaw dressing onto pear and cabbage in batches.
- Mix well and refrigerate until ready to serve.
- 500 ML black beans
- 500 ML garbanzo beans
- 2 cups cherry tomatoes, cut in half
- 2 avocados, cubed
- 1 pack rainbow peppers ( red, orange and yellow), chopped
- 1/4 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tbsp real honey
- 1 clove garlic, chopped
- Seasoning, if you like.
- For the dressing, Combine olive oil, honey, lime juice, garlic and seasoning in a container with a tight lid. Mix by shaking.
- Combine the rest of the ingredients in a bowl.
- Pour dressing onto the salad.
- Gently mix with your hands to avoid avocado from being mushy.
Happy Family Day!