Author: Team Logue

(Video Transcription)

Welcome to Cooking with Team Logue. Our marketing manager came up with a great idea for each of us to pick something that we love to do and my mom was an amazing baker and she’s kind of passed a little bit of that on to me and I’m going to make a lemon whipped dessert for you today. It’s very very easy and I pulled out my trusty cookbook that my stepmother started for me when I got married many many moons ago and she gave me an amazing recipe called lemon whip dessert.

So three parts to this super super easy recipe. The first part is to prepare the lemon so that you can let it cool when you get over to the stove. The first thing you’re gonna do is pre-heat your oven to 350 and then we’re gonna start our lemon so we can let it cool before we put it all together. So we have two egg yolks in here we slightly heat, we add 1/3 cup of cold water, we get this all going, we mix it up a little bit then we add our package of lemon pie filling. Mix that in until it’s smooth. I use a little whisk all the time so there’s no lumps. The stove is not on yet we’re still mixing it up, we add once this is all stirred up we have 2 cups of hot water stir it in. Once it’s all stirred together we can put the heat on medium high. I cook with gas so it doesn’t take as long but with just an electric stove it’s going to take a little bit longer to come to a boil. So let’s get her on medium high and you have to constantly stir so this won’t take too long just a few minutes.

So we’ll just wait for it to come to a boil. Once it boils we let it boil for 30 more seconds and then turn the heat off and add our butter. Set it aside to cool and then we go on to step 2.

It is our base for our pan and so first of all 3/4 cup margarine or butter. I use butter salted and just a little tip that there is a tool on the butter that you can use my mom used it and I use it and it’s never failed me so just a little tip to use so 3/4 cup butter. 1 and 1/2 cup flour and another little tip when you do your flour which I learned a long time ago in 4h is pile your flour on and take a knife and bang it well enough. Add 2 tablespoons of white sugar I always use and this base is a shortbread just a little sweeter so I’m gonna add a bit more sugar.

Take a pastry blender and this another little tool that my mama passed on to me and you start to blend all this together and it does take a little bit of work if anybody’s made your shortbread before you’ll know and then just slowly get this together and I’ll show you what the consistency needs to look like in a few minutes once I get it there. This is the consistency you want so you want to be able to grab it and it squeezes together and forms. This is the fun part of the kids might like this.

So another thing when your baking you want to make sure that your surfaces are all clean. I’m just about there just want to make sure I get right to the corners it moves around really easy because of the butter in it just squeeze it together and so you don’t have any holes and you’ll feel where it’s a little higher and you can push it around and then when this is done we’re just gonna pop it into the oven for about eight to twelve minutes depending on how hot your oven is. I will show you what it looks like.

Step three of this lemon whipped dessert calls for taking one cream cheese and one cup of icing sugar, and one tub of Cool Whip put it all together it actually only calls for 3/4 tub but I use the full tub.

Once it’s it’s all whipped together and your crust is cool we can start putting together but the lemon has to be cooled and so this just has to be whipped together. Doesn’t have to be cold or anything can we put it in the fridge to put it together the next day basically. That’s it now we can start to put things together so here we are at the final stage of putting everything together and I wanted to show you what my shortbread looks like so it’s pretty still kind of creamy looking but just around the edges you’ll see a light brown and that’s when you know it’s it’s ready to come out the oven.

When you get to like 9 or 10 minutes and it’s not it’s not looking like that way just pop it in for another minute extend your timer for another minute or two and then you can take it so this is lemon cooled, I did whisk it just to loosen it up again because it does  harden up a bit while it’s cooling, Ready to go so we have our mixture of the cream cheese icing sugar and Cool Whip so that goes on first. Just cover all your shortbread up and then the final is our last tub of Cool Whip and just spread that on top just right to the edge.

Then take a fresh lemon wash it and then just put some zest on top and that’s it!

Lemon whipped dessert.

Enjoy!

Cooking With Team Logue – Joannie’s Lemon Whip Dessert

[vc_row][vc_column][vc_video link="https://youtu.be/buHptnLfEME"][vc_column_text] <h2>(Video Transcription)</h2> Welcome to Cooking with Team Logue. Our marketing manager came up with a great idea for each of us to pick something that we love to do and my mom was an amazing baker and she's kind of passed a little bit of that on to me and I'm going to make a lemon whipped dessert for you today. It's very very easy and I pulled out my trusty cookbook that my stepmother started for me when I got married many many moons ago and she gave me an amazing recipe called lemon whip dessert. So three parts to this super super easy recipe. The first part is to prepare the lemon so that you can let it cool when you get over to the stove. The first thing you're gonna do is pre-heat your oven to 350 and then we're gonna start our lemon so we can let it cool before we put it all together. So we have two egg yolks in here we slightly heat, we add 1/3 cup of cold water, we get this all going, we mix it up a little bit then we add our package of lemon pie filling. Mix that in until it's smooth. I use a little whisk all the time so there's no lumps. The stove is not on yet we're still mixing it up, we add once this is all stirred up we have 2 cups of hot water stir it in. Once it's all stirred together we can put the heat on medium high. I cook with gas so it doesn't take as long but with just an electric stove it's going to take a little bit longer to come to a boil. So let's get her on medium high and you have to constantly stir so this won't take too long just a few minutes. So we'll just wait for it to come to a boil. Once it boils we let it boil for 30 more seconds and then turn the heat off and add our butter. Set it aside to cool and then we go on to step 2. It is our base for our pan and so first of all 3/4 cup margarine or butter. I use butter salted and just a little tip that there is a tool on the butter that you can use my mom used it and I use it and it's never failed me so just a little tip to use so 3/4 cup butter. 1 and 1/2 cup flour and another little tip when you do your flour which I learned a long time ago in 4h is pile your flour on and take a knife and bang it well enough. Add 2 tablespoons of white sugar I always use and this base is a shortbread just a little sweeter so I'm gonna add a bit more sugar. Take a pastry blender and this another little tool that my mama passed on to me and you start to blend all this together and it does take a little bit of work if anybody's made your shortbread before you'll know and then just slowly get this together and I'll show you what the consistency needs to look like in a few minutes once I get it there. This is the consistency you want so you want to be able to grab it and it squeezes together and forms. This is the fun part of the kids might like this. So another thing when your baking you want to make sure that your surfaces are all clean. I'm just about there just want to make sure I get right to the corners it moves around really easy because of the butter in it just squeeze it together and so you don't have any holes and you'll feel where it's a little higher and you can push it around and then when this is done we're just gonna pop it into the oven for about eight to twelve minutes depending on how hot your oven is. I will show you what it looks like. Step three of this lemon whipped dessert calls for taking one cream cheese and one cup of icing sugar, and one tub of Cool Whip put it all together it actually only calls for 3/4 tub but I use the full tub. Once it's it's all whipped together and your crust is cool we can start putting together but the lemon has to be cooled and so this just has to be whipped together. Doesn't have to be cold or anything can we put it in the fridge to put it together the next day basically. That's it now we can start to put things together so here we are at the final stage of putting everything together and I wanted to show you what my shortbread looks like so it's pretty still kind of creamy looking but just around the edges you'll see a light brown and that's when you know it's it's ready to come out the oven. When you get to like 9 or 10 minutes and it's not it's not looking like that way just pop it in for another minute extend your timer for another minute or two and then you can take it so this is lemon cooled, I did whisk it just to loosen it up again because it does  harden up a bit while it's cooling, Ready to go so we have our mixture of the cream cheese icing sugar and Cool Whip so that goes on first. Just cover all your shortbread up and then the final is our last tub of Cool Whip and just spread that on top just right to the edge. Then take a fresh lemon wash it and then just put some zest on top and that's it! Lemon whipped dessert. Enjoy![/vc_column_text][/vc_column][/vc_row]
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(Video Transcription)

Hey! Sarah and Chris here. We’re in our kitchen living our best quarantine life and with the love of my life who treats my stomach well during this quarantine time and he’s gonna make us his famous meatballs. Cheers Christopher Logue. Thanks for being the chef to the house.

No problem.

We’re gonna make some spicy meatballs we got rustic sourdough. Take off the crust at your beautiful low carb, low fat cream, soften up let it sit for a few minutes and then you start adding all your ingredients. You got some fresh minced turkey, sirloin beef, some nice Prosciutto chopped up and some garlic sausage.

Now that’s the bowl.

First will be the cheese pop right in there some cheesy flavorness. you put about half of this in here. That’s an Italian parsley throw that in there some salt and pepper about a teaspoon in each. A few grinds pepper. and a couple of eggs that were then beaten. I don’t have any parsley because of the pandemic that we’re in so I had some basil so I just chopped that up. My girlfriend will be mad at me for doing that but that’s okay. Then last but not least the sourdoughs was sitting in the table cream. So I washed my hands 500 times today make it 501, quick rinse and then we’re gonna mush these bad boys together and make some meatballs. These are my favourite meatballs.

Yes, good answer.

How many meatballs does this make?

This will make about 15-18 size of like a tennis ball or smaller and they’re very tasty. So if I’m not forgetting anything I’m just gonna make one or two right now and then go over to the soft homemade sauce we’re gonna make a little cheating from long those basic spaghetti sauce a little add some ingredients to it. Okay so make a ball about that size a bunch of those you take about 35 to 45 minutes in the oven. Okay come over here everything is ready to go we’re just gonna do a little base some butter some garlic there add to the sauce again these are low carb low fat meatballs. Take blob of butter that going in there put some garlic in but make sure it’s on low heat so you don’t burn it. Okay it’s just gonna take a few minutes. That is doing that early preheat the oven cook the meatballs around 350 to 400. 375 is pretty good.

Okay so what happens just basil sauce you would wait a little but no big deal and then all tastes pretty good. So I put in the sauce I got a basil one yeah because you’re not going out or smooching anybody else today we’ll throw in a jar of garlic. The wife likes lots of sauce so let’s brew some that up. I usually hit it with a bit of lemon get rid all that little juice in there both cans. Whisk fast okay just put a little water with them rinse rinse, throw that in there as well and then I throw in some chopped tomatoes they’re nice to have on your plate. That’s gonna cook down for about 15-20 minutes we’ll cook the meatballs. I also throw in a bit of honey and then some more salt and pepper you see it turns up pretty good.

It doesn’t take that long to do do the whole thing. 45 minutes when you’re prepping and all that kind of jazz and go longer or shorter depends if your wife’s home from work you make dinner at eight and she gets home at midnight you can just reheat it warm enough so that’s gonna cook and then take the meatballs put them in the oven for say 40 minutes then we’ll take them out let them sit in the sauce for 50 minutes and then we’ll add some fresh Parmesan cheese and we’ll do some spaghetti noodles tonight.

Okay so it’s been a few minutes we’re all done now the noodles are done no no the new noodles. I forgot salt in my water so it’s this little flavor. The meatballs are done they took 40 minutes in the oven I’m into the the sauce which thickened up over the last 40 minutes so that worked out well. That’s two meatballs in which is usually enough. I’m gonna add some sauce on top one little tomato which is nice once they’ve cooked down they’re actually pretty tasty and I just put a little sauce on top garnish that nut with the lime but with a little bit of Parmesan cheese and the plates were in the oven so nice and warm so you won’t have a cold plate.

So there you go meatballs, spaghetti noodles from Team Logue. You all stay safe in the next few weeks then we get out of this mess and if you need me to come over and cook a nice fresh meal your new house I’ll be more than happy.

All the best and good luck.

Cooking With Team Logue – Drop Dead Meatballs & Spaghetti

[vc_row][vc_column][vc_video link="https://youtu.be/HZR6zTzPIOM"][vc_column_text] <h2>(Video Transcription)</h2> Hey! Sarah and Chris here. We're in our kitchen living our best quarantine life and with the love of my life who treats my stomach well during this quarantine time and he's gonna make us his famous meatballs. Cheers Christopher Logue. Thanks for being the chef to the house. No problem. We're gonna make some spicy meatballs we got rustic sourdough. Take off the crust at your beautiful low carb, low fat cream, soften up let it sit for a few minutes and then you start adding all your ingredients. You got some fresh minced turkey, sirloin beef, some nice Prosciutto chopped up and some garlic sausage. Now that's the bowl. First will be the cheese pop right in there some cheesy flavorness. you put about half of this in here. That's an Italian parsley throw that in there some salt and pepper about a teaspoon in each. A few grinds pepper. and a couple of eggs that were then beaten. I don't have any parsley because of the pandemic that we're in so I had some basil so I just chopped that up. My girlfriend will be mad at me for doing that but that's okay. Then last but not least the sourdoughs was sitting in the table cream. So I washed my hands 500 times today make it 501, quick rinse and then we're gonna mush these bad boys together and make some meatballs. These are my favourite meatballs. Yes, good answer. How many meatballs does this make? This will make about 15-18 size of like a tennis ball or smaller and they're very tasty. So if I'm not forgetting anything I'm just gonna make one or two right now and then go over to the soft homemade sauce we're gonna make a little cheating from long those basic spaghetti sauce a little add some ingredients to it. Okay so make a ball about that size a bunch of those you take about 35 to 45 minutes in the oven. Okay come over here everything is ready to go we're just gonna do a little base some butter some garlic there add to the sauce again these are low carb low fat meatballs. Take blob of butter that going in there put some garlic in but make sure it's on low heat so you don't burn it. Okay it's just gonna take a few minutes. That is doing that early preheat the oven cook the meatballs around 350 to 400. 375 is pretty good. Okay so what happens just basil sauce you would wait a little but no big deal and then all tastes pretty good. So I put in the sauce I got a basil one yeah because you're not going out or smooching anybody else today we'll throw in a jar of garlic. The wife likes lots of sauce so let's brew some that up. I usually hit it with a bit of lemon get rid all that little juice in there both cans. Whisk fast okay just put a little water with them rinse rinse, throw that in there as well and then I throw in some chopped tomatoes they're nice to have on your plate. That's gonna cook down for about 15-20 minutes we'll cook the meatballs. I also throw in a bit of honey and then some more salt and pepper you see it turns up pretty good. It doesn't take that long to do do the whole thing. 45 minutes when you're prepping and all that kind of jazz and go longer or shorter depends if your wife's home from work you make dinner at eight and she gets home at midnight you can just reheat it warm enough so that's gonna cook and then take the meatballs put them in the oven for say 40 minutes then we'll take them out let them sit in the sauce for 50 minutes and then we'll add some fresh Parmesan cheese and we'll do some spaghetti noodles tonight. Okay so it's been a few minutes we're all done now the noodles are done no no the new noodles. I forgot salt in my water so it's this little flavor. The meatballs are done they took 40 minutes in the oven I'm into the the sauce which thickened up over the last 40 minutes so that worked out well. That's two meatballs in which is usually enough. I'm gonna add some sauce on top one little tomato which is nice once they've cooked down they're actually pretty tasty and I just put a little sauce on top garnish that nut with the lime but with a little bit of Parmesan cheese and the plates were in the oven so nice and warm so you won't have a cold plate. So there you go meatballs, spaghetti noodles from Team Logue. You all stay safe in the next few weeks then we get out of this mess and if you need me to come over and cook a nice fresh meal your new house I'll be more than happy. All the best and good luck.[/vc_column_text][/vc_column][/vc_row]
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Starbucks With Sarah – Prepping Your Home For Sale

[vc_row][vc_column][vc_video link="https://www.youtube.com/watch?v=GgQLhjzQ2Go&feature=emb_title"][vc_column_text]Sarah Logue, RE/MAX Escarpment Team Logue walks you through the drastic difference a little paint and staging can make when prepping your home for sale. Lee-Ann Santos, Team Logue's Home Stylist/Designer and Christina, Team Logue's painter transform a predominantly red and yellow home to WOW. Check out the before and after's and the benefits of Team Logue's home selling services.[/vc_column_text][/vc_column][/vc_row]
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