We’re sharing some of our favourite food we’ve cooked up while in quarantine, but a warning: these are definitely not healthy but so worth the calories.
I remember the day we were told to start socially distancing: March 13. I remember the day when everything was shut down here in Ontario: March 17.
It was scary and we didn’t know what to expect. We retreated to our homes with so many questions. So much up in the air. People were unsure if ordering take out was still safe (I can wholeheartedly tell you the food service industry prides itself on cleanliness), and we started to think of ways to make more meals at home.
We were sad that we couldn’t eat at a restaurant, something we loved doing as a family.
With all the fear and sudden change of routine, and well, essentially ending the world as we knew it, I had to find a way to shake things up. We would still order from a local restaurant once a week to support those hard working people, but I was making soooooo many meals at home with both guys home. It was getting mundane.
I also felt like I had no control anymore. It started to really get to me. So we decided to make dinner fun. I asked them each day what they wanted to make. It would be anything we tried at a restaurant in the past, or something they’ve always wanted to try, and we’d make that meal together.
I’m sharing with you two of the most favourite meals we’ve made that have been giant hits….and a giant hit to your calorie count.
I hope you have fun with these. Not that food should be used to relieve stress, but it was the one area of this pandemic we could make our own, without fear of anything. It was fun to make together, and delicious to eat.
The first one is Tobin’s Panzerotti creation. The picture looks messy, but honestly, inside is delicious.
This one is all Tobin! It's from his high school years when he worked at Pizza Hut and these are delicious....and HUGE!
- 1 package Pizza Dough We made ours in the bread maker
- 1 cup pizza sauce
- 2 cups mozzarella cheese
- 1/2 cup pepperoni
- 1-4 cup olive oil
- 1 tbsp garlic powder
Preheat oven to 350
Divide the pizza dough into 4, start flattening them out as if you are making small pizzas
Add a 1/4 cup of sauce to each pizza dough, on one side, leaving the other side clear.
Layer cheese and pepperoni
Fold the clear side of the dough over to cover the toppings and pinch closed
Mix olive oil and garlic powder and brush all over the panzerotti
Bake for 30 minutes or until golden brown
Margaritaville Volcano Nachos
Last fall we took a trip to Niagara Falls and ended up having dinner at Margaritaville. We just wanted appetizers, so we ordered the Volcano Nachos. Yeah, these are big enough to feed a whole football team!
But in quarantine we decided to try to recreate them. Boy, are they good!!
Margaritaville Volcano Nachos
Just like the ones you get from Margaritaville restaurants, this nacho recipe is loaded and we recommend sharing it!
- 1 bag Tortilla chips, restaurant style
- 1 jar Salsa con Queso Or make your own Nacho cheese
- 1 cup Taco meat (or more, depending on taste)
- 1 jar Sliced black olives
- 1 cup Shredded cheese
- Chopped omatoes, onions, peppers to taste
- 1/2 cup Sour cream optional
- 1/2 cup Guacamole optional
Preheat oven to 400 and place parchment paper on a baking sheet
Layer some tortilla chips on the bottom of the baking sheet
Pour some of the queso over top
Add some shredded cheese
Add second layer of chips
Top with taco meat and then some more chips
Last layer of chips, then top with the rest of the queso, vegetables and cheese
Place in oven until the cheese is bubbly
Remove from oven, carefully lift the nachos and parchment and move to another platter
Top with sour cream and guac!
These two recipes are not going to be good for your waistline, but your kids will love them, you’ll love them and you’ll put yourself in a food coma and forget about this pandemic for a bit.
Just make sure you walk off the calories!