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You say it's your birthday Well it's my birthday too, yeah You say it's your birthday We're gonna have a good time I'm glad it's your birthday Happy birthday to you. - The Beatles


Saturday = Dance day!


Tonight I am making dinner for Dad. He is going to Calgary and Winnipeg for his birthday and for Thanksgiving, which is awesome, so tonight is Dad’s night!

Actually it is starting this afternoon… the Bomber game is on LOL Dad is a True Blue fan. So today we are watching the football game and I am making some appys.



I made fresh Pico De Gallo for us girls J The Pico is so easy, I chop up Romas, red onion, and cilantro. Squeeze some fresh lime juice on top and season with salt and pepper.



For the guys, I’m not sure where I got this recipe, I have made it before and scribbled it down lol…

Saffron Wine Scallops

6 tablespoons butter
2 tablespoons olive oil
12 large scallops
1 cup pinot grigio
2 tablespoons heavy cream
pinch of saffron threads

Into a nonstick pan, melt 2 tablespoons butter and olive oil. Make sure your scallops are patted dry and add them to the pan.


Season tops with salt and sear well on both sides. Only turn once as you don’t want scallops to tear. I waited 2 minutes, flipped, 1 minute and out. Remove scallops from pan and keep warm.



Reduce temperature to medium – low and add wine to hot pan to deglaze, allow wine to reduce by half. Add cream and remaining 4 tablespoons butter. Once butter has combined, add saffron threads. Stir well to combine. 

Return scallops to pan. Turn to coat. Serve immediately.

* So my sauce looked really dark. I kept tasting it and I got a hint of a burnt flavor. I didn't put the scallops back in the pan but served the sauce on the side. Ninja and Dad really liked it and said it didn't taste burnt but I suggest taking the pan off the heat when you remove the scallops. Let it cool before putting it back on the stove and adding your wine.*


Everybody loved the scallops and the Pico... even HBear loved the scallops! Yay!!!

Then we had a homemade Caesar Salad! Yum. I have talked about my Caesar dressing a few times… it really is that good, you can find it HERE. I also make fresh bacon bits and croutons. It is very good.



Dinner…

So we are had Filet Mignon! Yummy!


Ninja BBQ’ed them and we just seasoned them with a bit of salt and pepper. When they’re done brush some garlic butter on top. DELISH

And… Baked Potatoes!

I pricked them with a fork and put into the microwave for 8 minutes. Then I cooled them and cut them in half. Placed 1 tablespoon of butter and chopped up garlic into each potato and wrapped individually in foil.


BBQ time! BBQ for 30 minutes then top with MORE butter, chives and crispy bacon pieces. (whatever was left from the salad earlier)

And… Asparagus!

Put them into a covered dish and microwave for 1 minute and 45 seconds. We have it down to a tee lol. When done add a dollop of butter and season with salt and pepper.

BTW This is not a dinner for the faint of heart. There is tons of butter and garlic. I actually used butter not margarine for this special dinner J

And… Mushrooms!

These are the best steakhouse mushrooms, HERE!

And… Caramelized Onions and Shallots!



The key is to slow cook them at a low temp. I add a teaspoon of sugar hallway through and dashes of water if they are browning too quickly.



And.... are you ready for this?

14oz Lobster Tails!!!!! OMG!

My mom always made the lobster so I have no idea how to LOL. I have been watching Youtube videos and everything. I think I am having anxiety attacks about f***ing this up LOL. I asked on Facebook...

Sooooo I am going with the advice of Ninja’s best friend… from the prairies lol

First I mixed together my basting butter.

¼ cup butter
1 teaspoon white pepper
1 teaspoon paprika
Juice of ½ lemon, squeezed
1 clove garlic, minced


Then I looked at them. I said, “OK lobster I don’t like you and you don’t like me, but let’s do this thang!” And I took a deep breath, picked up my kitchen scissors, pulled down my safety goggles (you never know), and hit play on my handy dandy “how to cut a lobster tail DIY video” seen HERE.



I cut them, snapped them, brought up the meat, scored the underside 3 times (to prevent it from curling), fanned the tail and basted.


I added some water into the broiler pan and Presto, popped them in the oven at 450.








We also baked a chocolate cake… A la Duncan Hines lol




Now it is time for a nice bottle from Burrowing Owl J

I was pretty nervous about this dinner. Dad kept on saying “Your Mom did it like this” and “I don’t think your Mom did it that way”… he was giving me advice and I appreciate it.

It was a lot to live up to though.

He ate every bite. They both loved it. The girls were supposed to join us but we ate slowly. By the time we got to salad HBear was getting full and I just brought them in a homemade soup from the freezer and they had that oh, and chocolate cake LOL

It was a good dinner.

The Bombers lost. L

It looks like the Oilers will too L

But today I am happy. J

Happy birthday Dad, I am thankful that we have you.
l-o-v-e


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