SS: Leg of Lamb with Garlic Mashed Potatoes

This Supper Sunday I have made a leg of lamb. If you, like me, feel very intimidated by the idea of cooking lamb- never fear it is a lot easier than you think- at least the way I do it! and oh my is it tasty! – I do apologize for any vegetarians/vegans/non-meat eaters reading this blog, I do love my meats, but I promise I will do some vegetarian options sometime in the future!

Leg of Lamb

this is a very simple recipe!

1 leg of lamb

approx. 10-15 cloves of garlic (sliced into pieces)
2-3 tbsp olive oil
3 tbsp dried rosemary
1 tbsp montreal steak spice (you could also just use salt and pepper)

Take your garlic and slice it into pieces 

Now you are going to stuff all that garlic goodness into your leg of lamb like this:

Do this all over your lamb leg until it is stuffed full with garlic! Then drizzle the olive oil over it and cover it with all the spices.

I like to roast mine in the oven in a cocoon of aluminum foil- it seals in all the moisture and it means less clean up! 

Then put this in the oven at 350 F for about 3 hours or until the internal temperature reaches 170 F and it is tender!

Then you can slice it up- revealing all the wonderfully mellow garlic inside:

BUT while your lamb is roasting away in the oven- you can make some garlic mashed potatoes to go with them.

Garlic Mashed Potatoes

I make garlic mashed potatoes by mincing my garlic and cooking it in the microwave with butter:

This just makes the garlic a little more mellow and not so tangy in the potatoes- then add the garlic butter, a little cream and some salt & pepper to some cooked potatoes:

And mash away! 

I can’t say that I use specific amounts of anything for these- it really depends on how many potatoes you use and how buttery/garlic-y/creamy you like your potatoes- if it isn’t what you want then add more!

I served this with some corn and salad and I poured some of the juices from the lamb over my potatoes YUM!

This is a great dinner to serve when you have guests over (since it is in the oven for a while and you just pull it out and VOILA!) Also it is a complete crowd pleaser and makes you look super fancy!


Hope you are having a Scrumptious Sunday!

xo erin

WW: Sneaking Veggies into Breakfast 2: Green Smoothie

For this Wellness Wednesday- I’m doing a second round of sneaking veggies into breakfast- with my version of the Green Smoothie.

I feel like the Green Smoothie is a fairly common and established thing- but since it is always good to see everyones different versions and recipes- I figured I would share mine. I like to make my green smoothie for breakfast and add lots of greek yogurt for added protein in the morning!

Green Smoothie

1/2  cup milk (I use almond milk but you can use any milk)- vary the amount of milk depending on how thick you want your smoothie
3/4 cup Greek Yogurt
2 packets of Stevia (optional) – I like using stevia because it is healthier than sugar and dissolves better
1 tsp coconut oil
2 LARGE handfuls of baby spinach
1 1/2 cups of frozen fruit (I used cherries and mango) – vary the amount to make a thinner or thicker shake

Put it all in the blender like this:

Blend away until it looks more like this:
Now you can pretty much substitute anything into this shake- different milk, different flavour yogurt, different fruit (if you use just mango or a light colour fruit like banana then it turns a beautiful bright green colour!) add things, take away things- whatever you want.
I really like using greek yogurt because of all the protein content in the morning, also I like to use less milk and more fruit to make my shake really thick ( thick enough to eat with a spoon like soft ice cream!) which is why I also like to use baby spinach instead of the harder greens like kale- because the spinach breaks down more easily and doesn’t require quite as much blending to disappear into a shake! But if you like a thinner smoothie then kale is a great option!

This is one of my all-time favourite breakfasts! So creamy and delicious- also this will make a fairly large smoothie- but I don’t mind eating a large portion if everything in the smoothie is super healthy and I usually have this on its own for a meal!

Hope you are all having a wonderfully well Wednesday! and that you are all keeping healthy this far into the New Year!!

xo erin

Tipsy Tuesday: Sandbanks Estate Winery

Hi All!

For this Tipsy Tuesday- I wanted to share one of my favourite wineries of the moment- Sandbanks Winery– and I have been loving their wines lately! I also visited the winery over my Christmas Holiday and it was beautiful (but I didn’t have a camera on me so I stole this pic from their website!)

I particularly like their red wines – these three being my fav:

I’m going to give you their description of the wines- since I am no connoisseur and have no idea how to properly describe them. lol

Baco Noir (can you tell this is my fav?- it didn’t even last long enough to take the picture!) 

Described as “A full-bodied red wine with intense plum and wild cherry flavours.Notes of toasted oak provide a lingering finish. Our signature wine.”                                                                
I really like this one for drinking before dinner, it is a little bit sweeter and just really nice on it’s own or with nice cheese!


Described as Rich, elegant and very well balanced red wine with intense aromas of raspberry, chocolate and red plum. Very versatile, always ready to be enjoyed at anytime.” 
– This one I can drink with our without food, but I like having it with steak or even pork- it’s nice drinking!


Described as “This rich bodied wine has red plum, raspberry and spice flavours with a vibrant finish of red cherry and vanilla. Pairs well with stews and red meat.”
– I would agree with the description- it does pair well with heavy foods since it is a little drier than the other two. We had this with roast-beef on Christmas with my grandparents and it was lovely!

Also when I was at the winery last- being all posh tasting wines with my fam, I tried this little aperitif – and I loved it- I am a big fan of black currant and it’s light and sweet and like juice but better lol

Seeing as it is pretty, pink and says love on it- it is a good choice for Valentine’s day coming up. Even if -like me- you are single and planning to drink it on a girls night, and you prefer to call it National Cake-Bingeing day!

Anyways, I just wanted to share that with you because I have been loving it lately – I also want to clarify that I do not get paid/sponsored to do this in any way- this is just a winery that I have visited and have been really enjoying their products for a while! And for that I wanted to give them some love! 

Hope you are having a very Tipsy Tuesday!

xo erin

Dog Socks

I came home to find that my mom had made our dog these:

Little work socks….. let me just say – death by cuteness-

Now she made these because he gets clumps of snow in his paw fur and it’s hard for him to walk very far in all the snow that we have right now. But I think the result is just too adorable not to share.

These have to be one of the most simple projects- they were made from an old pair of wool work socks that had a hole in them. Just a couple quick cuts and one quick seam and you have dog socks. It took one pair of socks to make these four little ones- using the top ribbing of the sock.

Now with Finn being super fluffy, I feel these give him the ‘marshmallow-toothpick look’ as I like to call it- where his body is the huge fluffy marshmallow and his feet are the little toothpicks. But oh my, is it SO CUTE to see him walking around the house in these.

So just in case you didn’t have enough cuteness in your life- here is a little more, and also a very simple sewing project!

Hope you’re having a wonderful Monday!

xo erin

Supper Sunday: Curried Pork Stew with Samosas

This has to be one of my all-time favourite meals that my mom makes- it is so delicious! It is a very indian-style dish and I love indian food it is probably my favourite. This is also quite a large batch- so if you make the full batch you will have enough for a couple family dinners or one big dinner and a few lunches! I love to make it up then freeze it in portions too for quick meals.

Curried Pork Stew

4 lbs pork tenderloin, cut into 1-2 inch cubes
2 tbsp coconut oil
salt & pepper

2 tbsp coconut oil
2 medium onions, diced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
5 tbsp curry paste (I do 3 hot and 2 mild of the brand I buy)
1-2 tbsp of chili sauce (or to taste- this is what really adds the spice!)

1 large (28 oz) can tomatoes
1 cup chicken stock
1 tsp salt (or to taste)
parsley (for looks)

In the bottom of a large pot, heat the coconut oil. Sear the meat in batches, browning it on all sides and sprinkling it with salt and pepper. Once it is all seared remove it from the pot and leave to the side.

Now, with your pot on medium heat, add more coconut oil to the pot and throw in your onions, garlic and ginger, frying them for a couple of minutes. 

Then add your curry paste and chili sauce- I use these and love them:

Fry this all together until your onions softened and more translucent

Then throw your meat back into the pot and mix it all around and then add your tomatoes, chicken stock and salt, breaking up the tomatoes.

Bring this to a simmer, then let it simmer away on low on a back burner for 2 hours. When it is done add either dried or fresh parsley to bring out the colour – I don’t like parsley very much so I skip this step. – Now make your samosas!


Pastry (whatever kind you like I used my pie crust, a half batch)

1 tbsp coconut oil
1 medium onion chopped
2 cloves garlic
3 tbsp curry paste (or to taste)

4 cups (approx) cooked or fast cooking vegetables in small pieces
– I used:
1 cup baby spinach chopped
1/2 cup carrots cooked
2 cups cauliflower
1 cup mushrooms 
salt & pepper to taste

Fry the onion and garlic in the coconut oil. Add the curry paste and fry for a few more minutes. Add your cooked vegetables and salt and pepper to taste- mix it all up!

Now it is best to cool this mixture before you put it on the pastry, or else it will melt the pastry and make it difficult to work with- or just work fast lol!

I cut my pastry into fairly random shapes, and then put a couple large spoonfuls of the mixture in the middle and pull up all the sides and bringing it into a little package. These are fairly messy- they are not perfect looking and they are always a little random, but I think they look fine. But you can definitely make these any size or shape that you want, and depending on the type of pastry you are using they may look a little different anyways. 

Bake in the oven at 400 F for 20 minutes, or until light brown (this will depend slightly on the size of your samosas). Also you can fill your samosas with anything you like- other good veggie options are peas, potatoes, sweet potatoes & broccoli! 

Then I serve the pork over rice, the samosas on the side and I usually make a batch of my hummus to go with it and I like to fry up some pappadums – which are delicious and really makes it a full feast!

mmmmmm so good!

I know this probably isn’t the ‘right’ way to eat this- but I love to heap hummus and the pork over a piece of pappadum and eat it in bites like that- super tasty!

Hope you are all having a delicious Sunday!

xo erin

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