Author: Gail

Dining Outside the Home: Bighorn Lounge in Kananaskis Village, Canada

Dining Outside the Home: Bighorn Lounge in Kananaskis Village, Canada! After an exhilarating day of exploration, this cozy pub offered a relaxing social atmosphere for classic cocktails and hearty favorites. The over-the-top grilled burger, on a nicely charred brioche bun, and crispy pomme frites, sprinkled with Parmesan cheese, had a rich buttery flavor that was nonstop. Outside the wall-to-wall windows, the untouched wilderness cast long shadows illuminated by yellow moonlight and twinkling stars. 

Eating My Way Through the Holidays! Special Edition: Pretzel M&M Almond Bark!

Eating My Way Through the Holidays! Special Edition: Pretzel M&M Almond Bark! If you have a microwave, you can make this sweet and salty confection in mere minutes. Have all the ingredients measured out ahead of time for best results. Make it fun! Let the kids and grandkids be involved. By the time you are finished, everyone will be singing “Jingle Bells”. 
PRETZEL M&M ALMOND BARK
Ingredients:

2 1/2 cups white chocolate chips

2 tablespoons vegetable oil

1/2 cup almonds, sliced

3/4 cup pretzels, crushed 

1/3 cup mini M&M candies
Instructions:

Line a baking sheet with parchment paper. Crush pretzel sticks into broken pieces and crumbs, reserving one tablespoon for topping. Place white chocolate chips in a glass microwave-safe bowl. Heat on 50% power for one minute. Remove, add vegetable oil, stir, and return to the microwave. Continue heating on 50% power for one minute longer. Stir until smooth. Repeat process, if necessary. Hint: The chips will not appear melted until you stir them. Do not over cook. When the white chocolate is melted and smooth, fold in the almonds, mini M&M candies, and pretzel pieces. Quickly spread the mixture onto the lined baking sheet. Spread in an even layer. Dust the warm white chocolate with crushed pretzel crumbs. Chill one hour or until set. Break into bite-size pieces. 

Eating My Way Through the Holidays: Special Edition!

Eating My Way Through the Holidays: Special Edition! Good times naturally accompany good food. Every family has its favorites. Some indulge in time-worn traditions while others enjoy modern classics. As you embrace the holidays with companionship, nostalgia, food, or festivities, celebrate the spirit of the season. In the next few weeks, join me as I share favorite foods as well as healthy options. Bring it home for the holidays!

Bow Valley Parkway is Legacy Trail

Bow Valley Parkway is Legacy Trail! Along the western Canadian Icefields Parkway, in the heart of the Rocky Mountains, don’t be surprised at the sight of a wandering bicyclist who seems to appear out of nowhere. Seasoned cyclists yearn for the most up-close-and-personal way to experience the vast wilderness, ancient glaciers, emerald green waters, and snow capped peaks. As the road snakes uphill and down, the majestic landscape appears to hypnotize the mind as it takes your breath away! Go by car, by bus, by bike…but GO! It’s picture perfect in every way. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!
ZUCCHINI SPIRALS OVER MEATBALLS 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes 

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor
Instructions: 

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals. 

Canadian Mounties are as Rare as Hens’ Teeth

Canadian Mounties are as Rare as Hens’ Teeth! It isn’t that the Royal Canadian Mounted Police no longer exist. They do, indeed. After all, they are the federal and national police force of Canada. It’s just that the regular uniform no longer consists of the original high collared scarlet tunic, midnight blue breeches with yellow leg stripe, and wide brown, flat brimmed hat. If you happen to come across such a well-dressed gentleman, take notice, especially if the occasion is devoid of special event, festival parade, or training demonstrations. My husband and I followed a Mountie as he wandered along Banff Avenue on foot, in a reserved demeanor, before stopping to pose for the tourists. His midnight black horse was nowhere to be found. Perhaps Dudley Do-Right was keeping him company. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? Food for Sharing: Yams Topped with Pecan Streusel! One of the advantages of being married is the blending of traditions, especially when it comes to family recipes. “My mama always put marshmallows on our sweet potatoes,” my husband volunteered as I sat planning my holiday menu. I’d heard of it, but had no idea why people raved about it. ‘Til now. OMG! This yam dish is about as close as you can get to eating dessert throughout the meal. Seconds, please. 
YAMS TOPPED WITH PECAN STREUSEL 
Ingredients:

1 tablespoon unsalted butter

2 1/2 pound can of yams; drained, cut into 1″ cubes

2 tablespoons olive oil

1/4 cup natural honey

1 tablespoon pure maple syrup 

1 teaspoon cinnamon 

1/2 teaspoon sea salt

1/8 teaspoon white pepper 
Streusel Topping:

1 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon 

5 tablespoons unsalted butter, melted

1 cup glazed pecans, chopped*

1 3/4 cups miniature marshmallows 
Instructions:

Preheat oven to 350°. Grease a 9″ round casserole dish with one tablespoon unsalted butter. Arrange cut yams evenly. Drizzle the yams with olive oil, natural honey, and pure maple syrup. Sprinkle with ground cinnamon, sea salt, and white pepper. In a small bowl combine brown sugar, flour, and cinnamon. Mix well. Add melted butter. Stir until the liquid is absorbed and topping resembles small peas. Spread over the top of the yams. Sprinkle pecans over all. Bake 25 minutes. Remove and carefully arrange miniature marshmallows around the perimeter of the casserole dish. Return to the oven and additional 5 minutes until marshmallows appear toasted. Watch carefully. Serve warm. 
*Glazed Pecans can be referenced at the following link. 

http://Snapshotsincursive.com/2015/11/18

Nakiska Ski Resort Lures Sport Enthusiasts

Nakiska Ski Resort Lures Sport Enthusiasts! Whether you’re a history buff or a sports enthusiast, Nakiska is a prestigious area worth noting. You may recall its “claim to fame” at the 1988 Winter Olympics. Located in western Canada, in the province of Alberta, its countless slopes on Mount Allan are visible from Highway 40, near the roadside marker. For curiosity seekers, take the road to the entrance of the resort. Upon closer scrutiny, you may be surprised and elated to find the Olympic flame still burns.