This year, to celebrate Canadian Thanksgiving, I decided to do a non-traditional meal. No turkey for us, instead, I cooked a beef stew! (ok writing that out sounds very anti-climactic, but it was honestly amazing.)
Was a really fun Thanksgiving because my momma was in town visiting, so she joined Troy and I for the big day. She also assisted with the vlog, so make sure you check it out to see her handy work. 😉
Skinny Belle is all about BALANCE. I eat psycho-healthy 80% of the time, and the other 20%… GIRL GOES WILD.
Like, spring break wild.
Tonight I had the self-restraint equivalent to a college girl at her first kegger.
“Just one moreeeeeeeee you guysssss, I’M NOT EVEN DRUNK I SWEARRRRR. Serrriouslllyyyyyy. But I love youuuu sooooo muchhhh.”
^That’s me, tonight. Except with pizza slices and not beer. I am a refined and classy lady in my elder age. Obviously beer makes you bloated AF so I guzzle wine instead. Like I said, classy.
Currently I am in a pizza induced coma. It isn’t pretty. There’s a reason I am not being photographed tonight. I am just a pizza eating woman trying to eat her pizza and drink her wine on a Sunday night in peace.
You feel me?
You do. I know you do.
Because we are all in this shit together. Sometimes you just don’t want to make a gourmet meal or make anything at all (cuz tireddd), and just type a few things into the internet and BOOM. Some guy shows up at your house with pizza.
Isn’t that amazing that we can do that? Push a few buttons on our phone and someone appears with pizza?
I LOVE BEING A MILLENIAL. Jus’ sayin.
Ok I am all over the place tonight.
I wanted to blog this because… well this is just about all I have going on tonight. Clearly I am a very important person. Doing important things like attending the Oscars and all…
For those of you who are also home tonight stuffing your faces with takeout and watching the Oscars in your jammies… I SALUTE YOU.
It has been a MINUTE since I have last posted friends! 7 long, horrible, dark days. 😭
LOL jk. I’ve actually been in Vancouver for the last week just getting a bunch of super unpleasant chores done like: renewing my drivers license, dentist, doctor, doctor appt #2 because #1 gave me the wrong prescription (don’t even get me STARTED on this one… it has basically ruined my last day at home 😡), + a bunch of other small things.
And the best part of my trip has been hanging out with the fam jam. This year was the first year that I didn’t go home for Christmas and I was having MAJOR fomo. So it was awesome to see everyone 🙂
Directions – Preheat oven to 400 degrees fahrenheit (accidentally said celcius in the video)
– Cut your squash in half, cleanly remove all seeds and stringy stuff
– Lightly coat the inside of the squash in extra virgin olive oil
– Sprinkle on some ground sea salt, pepper, and an Italian spice mix
– Place squash face-down on a baking sheet
– Bake for 30 – 45 mins (small squash: 25 – 30 mins, medium: 30 – 40, large: 40 – 45)
– When top is soft and a bit sunken, take out of oven and flip over. Fill with tomato sauce. Cover very generously with your grated parmesan cheese. Add a bit more Italian spice mix on top.
– Broil for 3 – 5 mins
– Let cool, and enjoy!!!
IF YOU MAKE THIS RECIPE, PLEASE TAKE A PIC AND SEND IT TO ME!!! There is literally nothing in this world that makes me happier than sharing the love of food with friends.
This video is from a few weeks back in Chicago and I was a bit skeptical about publishing it. Only because it was literally so cold that night I only did a tiny bit of filming. I thought I might die from frostbite. Or hypothermia. Not joking at ALL. Girl did not have an appropriate coat for -12. ❄️
Now looking at the final result, I’m glad I decided to share it! 😄
This pizza was the best damn Chicago deep dish I’ve ever had. 🍕EVER. And I love pizza. Possibly more than life itself. 😂 (Kidding but not really kidding at all.)
So if you are in Chicago, and you fuck with caramelized crust deep dish pizza, make sure you visit Pequods. A little tippity tip is to do a table request online before you go. They don’t do full on reservations, because there is basically a permanent line at this place, but you can get “preference” if you request a table in advance. The couple before us was quoted a 2.5 hour wait time and our wait time was only 25 mins because we registered online first!
TOTALLY worth it. ✔️
There are very few things I will wait for in life. Food happens to be one of those things. 👌🏻
First layer of veggies, kind of messy but we will neaten this shit up
Second layer, now neat
BAKED OMFG U GUYS ARE GONNA LOVE THIS UHG SO GOOD I CAN’T
What’s up you beautiful people!! 👋🏻
Writing to you from my bed. It’s 3 pm, totally normal. 😅
Today we’re making Ratatouille. Well, not today, I made this the other night. But I have been busyyyyy so we’re just properly giving it the attention it deserves today.
To be totally honest, this was my first time making Ratatouille and I wasn’t sure I was going to blog it because… well… that’s a bit risky lol. But it turned out so damn good that I had no choice but to share it. NO. CHOICE.
I feel like I do so much cooking that I never share here with you guys. Do you want to see more? Tell me pleaseeee!
That being said, food is my sweet sweet lover til the day I die (sorry Troy) so it will basically always be part of Skinny Belle lol. But still, if you want more of this action tell meh and I will make your wildest dreams come true. 😉
Okay so Ratatouille.
I was inspired to make this when I had a very average-at-best Ratatouille dish in Park City last weekend. Does that ever happen to you? When you are at a restaurant and someone serves you something and you’re like…. uhmmmmmm nope! Try again stud. I can do better. 💪🏻 #flexin
Anywho, I did a bunch of googling and combined a few recipes to figure out how to make this dish, being that it was my first time and all.
The result? A garlicy kind-of-spicy pumped-up Ratatouille. Yes, pumped up. That is a way to describe food lol.
Ok before I get weird here let me just share the recipe with you:
– 1 zucchini
– 1 Japanese eggplant (the long kind, my whole foods didn’t have one so I had to use a regular eggplant and it was kind of a bitch)
– 1 yellow squash
– 1 red bell pepper
– 2 red potatoes (try and find small-ish ones that have a similar circumference to your other veggies, makes things easier)
– 2 yellow potatoes (^^ditto)
*Just saying the name of this sauce makes me feel so sohpisticated. Even though I 100% butcher the pronunciation every time 😂
– 1 tbsp butter
– 1 tbsp all-purpose flour
– 1 cup 2% milk or whole
– 1/4 tsp nutmeg
– 2 cups basil tomato sauce (just buy it, makes ur life easier)
– 3 garlic cloves, sliced
– 5 thyme sprigs
– 2 tbsp extra virgin olive oil
– 1 to 2 tsp dried chili flakes (I like two, just depends on your spice tolerance)
– Salt + pepper
– more EVOO to coat the baking dish (extra virgin olive oil, duh.)
How to make dis Ratatouille
Step 1: Preheat oven to 375. Cut all your veggies nice and thin. If you are fancy and have a mandolin slicer, use that. I did not have that, so I did it with a knife. Worked just fine for me!
Step 2: Bring a pot of water to a boil, add the potato slices and boil for about 3 – 4 mins, so they are a little soft. Drain the water and put the potato slices on thick paper towel so they aren’t soggy. (Gross.)
Step 3: Make your béchamel sauce. Microwave 1 cup of milk, set aside. In a small saucepan melt 1 tbsp of butter. Add the flour and cook for about 1 – 2 mins. Careful the flour doesn’t start to brown, that’s bad news bears. Little by little, slowly whisk in your warm milk. Make sure there are no clumps. Add nutmeg, salt, and pepper. Set aside, stir every few mins so the top doesn’t get weird.
Step 4: Rub the inside of your baking dish with EVOO. Don’t put a ton, I use a paper towel to make sure it’s just a thin layer. Put a layer of tomato sauce, sliced garlic, chili flakes, thyme, pepper, salt, and 2 tbsp olive oil. Mix it up, then swirl in your béchamel sauce with a whisk.
Step 5: Take your veggies and place them in a swirl pattern around the baking dish. Start at the outside and work your way inside. I decide on a pattern of veggies, then make mini sticks in my hand to lay out in groups. First layer doesn’t need to be too pretty, just even. Second later should be pretty!
Step 6: Garnish your dish with more thyme, a drizzle of olive oil, salt, and pepper. Cover with parchment paper, bake for 60 mins. Let rest for a few minutes before you dig in.
The best part of this recipe is it feel so satisfying and rich even though it is actually super low cal. Great for me because I have been major in vacation mode the past few weeks and seriously need to get my shit together. So, Ratatouille all day for me!
On this week’s Skinny Belle Cocktails/Boozy Belle episode (seriously please comment with which name you prefer… I need to decide lol) we are making a drink called the Martinez, and it is certainly not for the faint hearted.
To me, this is the perfect holiday cocktail. Full of big bold flavour, and even more full of boozy goodness. One of these and you will be G2G. 😉
Martinez Ingredients (aka the perfect holiday cocktail)
**this is for one serving, if you are making two, double it!
– 2 oz gin (I really like Nolet’s)
– 75 oz sweet vermouth (Dolin is great)
– 1 bar spoon of maraschino cherry juice (I buy Luxardo)
– 1 dash orange bitters
– 1 peel of an orange
All you need to do is combine these ingredients in a large glass or shaker filled with ice, stir, and pour into a festive cocktail glass. Garnish with the orange peel.
**(Or “Boozy Belle”… lol haven’t decided on an official name yet.)
“Skinny Belle Cocktails” / “Boozy Belle” is a weekly YouTube series where we all can get together and make a cocktail to help cure the winter blues! And, Tuesdays just generally suck so why not have a festive beverage to spice things up a bit. 😉
I’m so excited to do this with you guys because I have been experimenting and making some pretty fab cocktails (if I do say so myself) for a while now, and it will be fun to share them!
Plus, it’s not nearly as hard to make fancy drinks as you may think. 😜
I’ll just be doing this for the winter months, to help cure them winter blues. 💙
The first cocktail we’re going to make is called a Rosemary Spritz! And yes, it is just as festive as it sounds. 😄
Don’t want to ring-a-ding-ding my own bell or anything, but I killed it.
This vlog is all about how to cook Thanksgiving dinner, in 8 minutes! Well, the video is 8 minutes… dinner will take you all day to cook lol. But that is the point! Thanksgiving is a journey. You will laugh, you will cry, you will also probably get drunk. It’s a beautiful thing. 🍷
While vlogging my Thanksgiving dinner this weekend, I may or may not have endured some battle scars in the form of burns, cuts, and scrapes. This as due to simultaneously trying to film + cook…
BUT IT WAS SO WORTH IT. 👊🏻
The menu includes: The World’s Best Citrus Herb Turkey, Smashed Potatoes, Roasted Root Veggies, Not-Your-Basic-Gravy, and Cranberry Sauce.
I purposely didn’t make stuffing or dessert because I have about 10 other dinners to go to this week, and those are hella dangerous items. I will eat it all. ALL.
So, this is a “healthy Thanksgiving.”
The “healthy” is in quotations, as you will see how much butter and cream goes in to this whole situation shortly 😂
If you can, try and buy organic and free-range turkeys. I do my best to support small farms whenever I eat meat, because the mass meat market is brutal and ethically raised animals is where it’s at. J
Kkkk doing this.
Please Google how long and at what tempt to cook your bird, and defrosting instructions if necessary. It is sooooo different per size of bird, and depending on what your oven is like. I can’t have that kind of responsibility weighing on my shoulders. LOL. So I am basically just telling you how to season + general cooking strategy that worked out VERY well for me.
I’m telling you, this is straight up the best turkey recipe ever. My friend made this for me a few years ago, and I added a few twists to it, and below is the magic that that is.
KKKKKK NOW STARTING!
– Remove the giblets and whatever else is inside (sometimes they put plastic stuff there)
– Cook those as you may, I choose to not cook them cuz I can’t deal
To stuff the turkey
(You may need to adjust based on how large your bird is. Ours was small, 8 lbs)
– 1 lemon
– 1 lime
– 1 orange
– 8-10 garlic cloves
– White onion, quartered
– Rosemary + thyme + marjoram other spice mix
– Salt + pepper
For the pan:
– Chicken stock in the pan, just an inch or so
– A few glugs of white cooking wine
– Extra rosemary, thyme, and marjoram
+ whatever extra citrus slices/onion/garlic couldn’t fit inside your turkey
On top of the turkey
– 1 stick butter, melted
– ½ lemon zest
– Whole lemon juice
Wash and slice up everything that goes inside the turkey. Place the fruits and onion on the bottom of the cavity and everything else at the top. Don’t be shy, fill that beauty until it is STUFFED!! Anything you can’t fit in, put in the bottom of the pan. Add your chicken stock + wine to the base of the pan.
In a medium bowl, melt your stick of butter and add the lemon zest, juice, and pepper. Mix together and pour lovingly over your turkey baby. Add extra pepper on the turkey after and if the butter was unsalted, add a bit more salt too.
Now it’s ready to go in the oven.
No matter the size of the turkey, broil at 400 degrees for the first 30 mins.
Remove from oven, put a tent on the turkey. It’s really important that the tent is sealed, and no moisture can leak out. We want the turkey to bake in all those citrus juices.
Cook at 325 for however many hours you need for your turkey to be done.
For the last 10 mins, broil at 500 to make sure the top is nice and browned. Let sit for 5 – 10 mins before eating.
**Please note: if you put the veggies on the lower shelf below the turkey, they will take WAY LONGER than 60 mins to cook. If the turkey can be side by side with the veggies, do that.
Garlic Oil (this is actual crack)
– 10 – 15 cloves of garlic
– 1 cup extra virgin olive oil
Start the garlic oil first. In a small saucepan on medium-low heat, heat up the oil and garlic til it fizzles. Be careful the garlic doesn’t start to brown or get hard.. that means it is done too soon. Let it cook for about 40 mins til totally soft.
Set aside, and just let it chill in it’s pan.
I can’t say enough good things about this. This recipe was inspired by Chrissy Teigen! AKA it’s amaze-balls.
– 2.5 lbs of baby red potatoes
– 1 stick of butter (4 oz)
– ½ cup heavy cream
– ½ tsp freshly ground black pepper
– 2 tablespoons chopped chives + more for serving
Put your potatoes and water in a large pot, bring to a boil and simmer until soft (easily stab-able with a fork) about 25 mins.
In a separate pan, combine your heavy cream, melted butter, and pepper
Once the potatoes are cooked, mash them enough so you have a chunky and not totally smooth texture. Don’t mash them to smithereens. Not good. We want some skin to stay in tact.
Add the heavy cream and butter mixtures to the smashed potatoes, and fold it in. Also add about 1/2 cup of the oil your garlic was cooking in and ALL the garlic cloves. Add the chopped chives. Try not to die it’s so good.
THIS IS THE BEST.
I AM A GOD.
(All modesty is now gone. Sorry not sorry ;). )
– 3/4 cup white sugar
– 1 cup water
– 4 cups fresh cranberries
– 2 teaspoons orange zest
– 1 teaspoon nutmeg
– 3 tbsp orange juice
Combine water and sugar in a pot. Dissolve sugar. Add the cranberries in, heat at medium-low and simmer til cranberries start to pop. Add orange juice, orange zest, and nutmeg. Simmer on medium low heat and let reduce.
Remove from heat… done!
This is a gravy like no other. It will be a lighter citrusy gravey. It’s different, and it’s fabulous. U will luv.
– 1/4 cup butter
– 1/4 cup flour
– 4 cups turkey drippings (aka the chicken broth + wine + drippings in your pan)
– Salt and freshly ground black pepper
– 2 tbsp heavy cream
Melt butter in a pot. Slowly whisk in flour. Add the turkey drippings, reduce to a simmer for 10 – 15 mins.