Lemon Chicken

Here’s a funny story: When Chantal was young – and recently – she uses to take bites directly into lemons. Yup, that’s right. A big, huge bite directly in a slice of lemon. This would drive her father bonkers. Since she still does it from time to time, I’ve often told her she was weird for doing it. It’s so sour! And yet… our middle man started doing it as well.

Hell, he has started eating banana peppers just last week! He really takes after her mom for that, because it took me a while (read 16 years) before I could bite into lemons directly, or banana peppers for that matter. To be honest though, when Chantal told me she wanted to do a lemon chicken, I was all for it. I love chicken, and this recipe sounded delicious.

Turns out lemon chicken is great! The chicken was really tender and moist, and the taste was just wonderful. The whole family loved it, and this is another favorite for sure. The lemon can become overwhelming, so be careful at how much you add to your sauce. Chantal added one slice per chicken breast, and the taste was perfect. You can add a few pieces to your sauce, but keep in mind that with the heat, the lemon taste will be stronger.

I don’t know if you guys are like us, but we love watching TV series. Unfortunately, the down season is coming and most shows are ending right now. And some that we love will never come back. It is the case for The Mentalist which we thoroughly enjoyed. If you enjoy good TV, you should definitely watch these two series. Two of the best on television currently. You should also subscribe to our mailing list, because, why not?

Lemon Chicken

By Smell My Kitchen
Servings- 6
Preparation time- 10 minute(s)
Cooking time- 40 minute(s)


A quick and easy chicken recipe that will give you delicious moist chicken every time.

lemon chicken


  • 6 chicken breasts
  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1 lemon
  • 3-4 tablespoons lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt and pepper to taste


  1. In a sauce pan, heat olive oil and garlic, cook for 1 minute over medium heat.
  2. Remove from heat, add chicken broth, lemon juice, oregano, basil and salt, and pepper. Set aside.
  3. In a 9 x 13 Pyrex dish, add your chicken breasts.
  4. Pour the sauce over top of the chicken then sprinkle the chicken with salt and pepper.
  5. Cut some lemon slices and add over top of the chicken breasts, you can also put a few in the sauce, but not too many as it can get overwhelming.
  6. Lightly cover with foil and cook in the oven for 40-45 min.
  7. Pre heat oven to 375°F

Stand mixer vs Food processor

How is a Stand Mixer different from a Food processor? Most people tend to confuse between a stand mixer and a food processor as they essentially perform the same task, i.e., cutting up of fruits and vegetables. A stand mixer can be used for more than cutting up fruits and vegetables, though. You can use it for a variety of other tasks with the help of a right attachment whereas a food processor can perform the basic task of cutting up and slicing the food items that are placed inside it.

Food Processor

A food processor is a kitchen tool which comes with sharp blades which are used in the chopping and slicing of food items into a smaller, even pieces. It can slice down all kinds of food items, let it be hard or soft and can perform a brilliant task of cutting these up into smaller, manageable pieces.

Food Processor

Stand Mixer

A stand mixer is essentially a kitchen tool which can mix the ingredients together in a bowl but it can perform other tasks as well. It can be used to make ice cream, pasta, cut up fruits and vegetables, make juice etc. You can check some of the best stand mixer for bread dough . All you need to perform these tasks is the right attachment to go along with your stand mixer. So basically, your stand mixer can act as your food processor and several other kitchen tools.

Stand Mixer

Differences between the two

A stand mixer is large and heavy in size and can be a little difficult to store and move around in the kitchen whereas a food processor is comparatively lightweight and can be easily moved around and stored in the kitchen. A food process won’t take up a lot of your space in the kitchen whereas a stand mixer would, so choose wisely.

Another difference between the two is the cost. A food processor is much cheaper than a stand mixer and won’t cause a dent in your pocket. You won’t even feel the money loss and you would have an efficient food processor at your home for all the slicing and chopping whereas a stand mixer would cost you more and if all you are looking for is a tool to cut your food items, then a stand mixer would provide you with too many features which you don’t even need.

Another major difference between the two tools is that you cannot use your food processor for liquid ingredients as it would cause a complete mess and would be harder to clean afterward whereas, with a stand mixer, you can easily mix liquid ingredients too with the minimum amount of mess.

Let’s not forget that your stand mixer can perform more tasks than your food processor. It can be used for milling flour, preparing cake batter, kneading the dough, making ice cream and pasta, and much more while performing the tasks of a food processor efficiently too. So basically, if you have a stand mixer, you don’t need a food processor anymore because your stand mixer can do it all.

The Pizza of Love

What do you do on Valentine’s Day? You celebrate love! What do we do on Valentine’s Day? We make heart-shaped pizza!

Chantal and I aren’t the best at celebrating those kinds of holidays. In fact, we never did celebrate Valentine’s Day in all our years together. So this year we decided to cook a red pizza, which means a tomato based crust, in the shape of a heart.

Pizza of Love

Was it good?

It was the best pizza my wife ever did. And you all know we love pizza. What we changed to this recipe is about 185 ml of tomato paste and 1 cup of water.

At least I bought Chantal a bottle of wine… I’m not that bad! Don’t expect flowers though.

Tell us, how do YOU celebrate Valentine’s Day? Anything special? Please don’t tell me you are going to the movie theater to watch 50 Shades of Grey…

Pizza of Love 2

In other news, I need to say I am sorry for the lack of updates this week. We were fairly busy with life. We booked our first travel down South; Cancun to be exact, Chantal’s mom is moving in with her boyfriend who lives about 5 hours from our place so we had dinner with her, birthdays, friends, getting the baby potty-trained the oldest had a presentation at school that we had to help him finish. He almost got 100%, we are so proud!

Yes, we are busy.

And life continues. So I will leave you to your Valentine’s Day evening, and go back to my bottle of red wine.

Talk to you soon!

Spaghetti Squash with Pork Salsa

Spring is in the air!!!!! Snow is melting, the temperature is Clement – about 8 Celsius yesterday! – and the cars are dirty.

I love the smell of spring and the birds that begin to chirp again. Soon Chantal will be able to have her coffee sitting outside on the patio, or just have a nice beer with friends outside… oh, how exciting!


We bought a little step 2 cottage house, the Neat & Tidy Cottage II, for the little one. We set it up on the patio for now and, well, the big guy was having just as much fun with it as the little guy.

I love the spring/summer season, I think I can say it’s our favorite season!

spaghetti squash with pork salsa 2

This week we wanted to try spaghetti squash, but with the kids, I wasn’t sure just plain spaghetti squash would pass, so I made a nice pork salsa to go with it. It turned out delicious, and we as well as the kids loved it!

Spaghetti squash is amazing with just some olive oil, salt, and pepper, some spaghetti sauce and cheese. The squash is a little more crunchy than you are used too with noodles, but once you get past that little surprise it will be a favorite.

For the pork salsa, we used some ground pork to change it up from the turkey or beef. It came out really nice. It’s really versatile too: you can pretty much put it on anything like nachos, rice, spaghetti squash, noodles, wraps, vegetables etc.

spaghetti squash with pork salsa 1

Spaghetti Squash with Pork Salsa

By Smell My Kitchen
Servings: 4
Preparation time: 10 minute(s)
Cooking time: 45 minute(s)


A great alternative to pasta. You can eat it as is with a little butter and salt and pepper, or add your favorite marinara sauce on top.


  • 1 spaghetti squash (4-8 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Cut the squash in half lengthwise and take out the seeds.
  2. Rinse your squash and put in a pyrex pan, or a 2-3 inches deep container that can go in the oven.
  3. Put about 1 inch of water in the bottom of your pan and put your squash face up in your pan, add olive oil and salt and pepper to the center.
  4. Lightly cover with foil and put in the oven for about 45-60 minutes or until the squash is tender. (You will know it is ready when you put your fork in the meat part of the squash and it pulls out easily, if not put it back in for a little while, you do not want it to be too crunchy)
  5. Once ready, let sit for a few minutes, then scrape the meat part of your squash and it will come out in spaghetti strands.
  6. Serve on a plate with some pork salsa on top. Enjoy!

Crock Pot Pork Salsa

By Smell My Kitchen
Servings: 10
Preparation time: 5 minute(s)
Cooking time: 0 minute(s)


A great versatile thick salsa, an alternative to spaghetti sauce, an awesome salsa to keep in the refrigerator to eat with corn chips or even with a wrap.


  • 2 pound Ground pork
  • 1 28 ounce cans of diced tomatoes
  • 2 14 ounces can of tomato sauce
  • 1 14 ounces can of red kidney beans
  • 1 14 ounces can of corn
  • 1 tablespoon Italian spices
  • 2 tablespoons chili powder
  • salt and pepper to taste


  1. Cook ground pork in a large pan, drain fat and add to crockpot.
  2. Add all ingredients to the crock pot, stir and cook on low for 6-8 hours.

How to Install a One Piece Faucet with Sprayer

If you are planning to get a new Faucet for your kitchen, then the best option would be to go for one which comes with a sprayer. A faucet sprayer will help in rinsing and cleaning of the utensils while at the same time allowing you to use it for other purposes like cleaning the kitchen area and filling a bucket with water, read reviews at homeguyd. You can also control the pressure on the sprayer and ensure that you don’t end up drenching the whole kitchen area which makes it a perfect solution for all your kitchen problems. But how to install one at your home?

Just follow these simple steps and install your own one piece Faucet with Sprayer in just a few minutes.

Tools needed:

  • Wrench
  • Caulk
  • Faucet with Sprayer
  • Supply Tubes
  • Bucket and Towels


  1. Shut off the Water

This should be your first step whenever dealing with any faucet or pipe issue. Make sure you shut off the main water pipes and drain the water from all your taps. Disconnect the water supply and drain any residual water so that when you install your new faucet, you don’t end up getting drenched

  1. Apply a thick layer of caulk

Now it is time to apply a layer of caulk around the edge of the hole where your faucet will go and on the connections which will be used. This is done to protect the surface and blocking any water which might travel from the sink to the below cabinets. Let the caulk dry a little.

  1. Install the faucet

When your caulk gets semi-dry, push your faucet into the hole and remove the excess caulk which will be oozing out on the sides. Use the nut and screw it through the edges of the hole to keep the faucet in place. Use a wrench to tighten the nuts and then apply a layer of caulk on the nuts to keep them fixed in place.

One Piece Faucet with Sprayer

  1. Connect the Supply Tubes

Now, take all the supply tubes including the connections for the sprayer and attach it to the faucet through the edge. Ensure that these are tight connections else water might leak through the side. Also, make sure that the hose which is connected to the sprayer is long enough to reach the supply pipes.

  1. Keep your sprayer ready

Make sure that your sprayer is assembled properly and that no part is missing. Attach the sprayer head to the hose and then fit the sprayer hose through the faucet hole and thread it before you screw it in place. Ensure that you put a layer of putty or caulk on the threads and then use a nut on the downside to secure the sprayer hose in place. Once completed, you can add the grommet to the sink and tighten it together by fixing the nut from below the sink.

  1. Add the mounting nut

You will need to tighten the grommet against the faucet with the help of a mounting nut to ensure that it is firm against the sink. Add a layer of caulk around the edges of the sink to keep it fixed in place. Then thread the sprayer through the hole and screw the nut down to fix it in place, screw the hose support to the wall and then attach the sprayer to this support.

  1. Attach the hose

Once the hose is added to the nut, you can pull it out and secure its joints and connections to ensure that the hose doesn’t move backward or forward. Your Faucet Sprayer is now ready for you to use.

One Piece Faucet with Sprayer 2

Stuffed Bell Peppers

Heyo Smell My Kitchen people! Marc here back again.

Last post we said that it had been a while since we posted – as in a few months – and now we are back again after just a few days? OH MY! Thought you could get rid of us that easily? I DON’T THINK SO!

Today’s delectable is called “Stuffed Bell Peppers“! And you know what? It’s freaking excellent!


Stuffed Bell Peppers 1


Stuffed Bell Peppers 2


Stuffed Bell Peppers 4

good or what??

We had one of our good friends over for dinner when we made this recipe and we all agreed that it was amazing. The fact that the pepper is the bowl is fun, and everything was juicy and crunchy at the same time!

If you want you could take out the cheese, but honestly, why would you do that? Everyone knows that cheese is one of the best food in life along with bacon! Bacon… oh my, YES why not add bacon to this as well!!!

So, who’s brave enough to try it? Come on I dare you! Let us know if you will, and let us know when you do! We want feedback!

Stuffed Bell Peppers 3


  • 1 1/2 cups ground turkey
  • 4 bell Peppers
  • 1/2 cup brown rice
  • 1/4 cup frozen corn
  • 1 cup diced tomatoes (no sugar added)
  • 1 cup tomato sauce (no sugar added)
  • 1/3 cup cheese
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 375 °F
  2. Cook your rice.
  3. Meanwhile, brown your turkey and add your spices.
  4. In a large bowl mix in cooked meat, diced tomatoes, corn, rice, and tomato sauce.
  5. Cut the caps off your peppers and take out the seeds. stuff the peppers.
  6. Sprinkle on your cheese, and bake for about 45 minutes.
  7. Stop and smell your kitchen – doesn’t it smell DEVINE! Enjoy

21 day fix approved – approx. 1 Red, 1/2 Yellow, 1 Green, 1/4 Blue per stuffed pepper


Hello all, Marc here to talk about the blog’s numbers and statistics in this traffic and income report.

This report, which is published every month, will be a round up of what happened both in front of the scene and behind the scene at Smell My Kitchen.

This is also an acknowledgment of our own efforts to see where we stand as blog owners and it gives us the power to appreciate our website’s evolution. Feel free to comment or ask any questions in the comments section.

This is our third traffic and income report. I’ve been trying to publish them around the 15th of the month but I’m starting to wonder if it’s a bit late in the next month to do it. What are your thoughts?

1. Blog in numbers

In July we wrote a total of 9 posts. I was a little bit discouraged photo-wise in a few of those posts even though the recipes are awesome.

Like I said some of them have awful pictures. I didn’t take my time enough and it shows. We still had a few of them accepted on FoodGawker and TasteSpotting which means it still built traffic so that’s good!

I feel like I didn’t have much time to work on the blog even though I took three weeks of vacations from my day job. The first week we had all the kids during the day, in the second we were gone at Lac St-Jean and the third I was just busy with house chores and what not. To me, July was not a good month for the blog even though we had our best month in terms of traffic.

Here’s why.

2. Traffic and income

But what happened I hear you say?

One of our post, raspberry frozen mini cakes, was featured in a Buzzfeed post! Thanks to Rachel Sanders from Buzzfeed for featuring us. This literally created a storm of traffic all of a sudden and we are still getting a few referral a day from there.

The saying “be at the right place at the right time” really holds up when it comes to a blog. I LOVE IT.


As you can see Buzzfeed brought in 683 sessions, and to be honest almost as much in terms in direct traffic. Pinterest was our second biggest referral, but I still need to figure out how to get more followers. Grrr.

Help me, pin away our recipes to your followers! And follow us on Pinterest.

Alright, what about income?

The Buzzfeed buzz brought us a few dollars which was interesting to see.

  • Gourmet Ads – 2.82 USD
  • AdSense – ~10.38 USD
  • Swoop – a big woop! 0 USD
  • Sovrn  – 0.11 USD

Grand total: 13.31 USD

An increase of 537%!!! CREEAAAAZAY

So what did I decided to do? I removed Sovrn and removed one of the Gourmet Ads ads. Why? Because I want to concentrate on building a following and traffic and ads improvement were taking too much on my time.

In June’s report, I had a discussion with Chet from Tomato Boots around the question “When is the right time to monetize your blog?”. Every month he writes a “growing report” about Lindsay’s (his wife) blog but he focuses on traffic more than income.

My answer to his question still stands: to me the right time to monetize your blog is right away. But in moderation. It’s not as important as building traffic, a community or followers, but it can bring a good surprise when you have a surge of traffic coming from referral, like in my Buzzfeed experience. I made about 8$ right there that I wouldn’t have made if AdSense wasn’t configured and on my site.

If you do monetize your blog early in its life, don’t go overboard. Remember that content is king and your ads should be built around it, not the other way around.

3. Other

In June I talked about the fact we were now using MailChimp as an email marketing provider and that I set up an RSS-driven campaign. I asked if some of you were interested and I had a few people contact me in private so I made a blog post about creating an RSS driven campaign in MailChimp as well as a blog post about customizing your email template in Mailchimp.

If your blog is at a point where you feel the need of feeding (see what I did there?) your subscriber with recipes and blog post as soon as they come out, be sure to check them and ask any questions in the comments.

Once again thank you for reading and if you have any tips or questions for me, please do in the comments below.

No Bake Nutella Oreo Cheesecake

This is a very simple cheesecake to make that tastes absolutely AMAZING! So amazing that our 8 years old son asked for this cake for his birthday cake. We present to you: the no-bake nutella oreo cheesecake.

Before talking about wonderful things like cheesecakes, sugar, and butterflies I need to say something: tonight I got stabbed right in the heart. Most of you must have heard about the bad news: Robin Williams was found dead a few hours earlier, most likely suicide.

I can honestly say that it’s one of the first celebrity death that affects me. I grew up on movies like Mrs. Doubtfire, Jumanji, Aladdin, and Hook. One of my favorite movies of all time is Dead Poet Society which I’ve seen in my teenage years and affected me deeply. Just two weeks ago Nathaniel and I watched Jumanji (his first time!) and he LOVED it. I rediscovered it.

no bake nutella oreo cheese cake

Robin Williams was a comedic genius, great actor and an amazing stand up comic. You will be missed and may you rest in peace. If any of you need the help of any sort, please contact one of the Suicide Hotline before it is too late.

Well if you are like me and need some comfort food, this no-bake nutella oreo cheesecake should be perfect for you. It’s mellow, full of chocolate and soo sweet. I don’t have to tell you that the whole cake didn’t last long in our house.

If you want the ultimate experience, you can add a little bit of caramel syrup on top of it or serve it with ice cream. Vanilla would be the best since there’s already a lot of chocolate in it!

No Bake Nutella Cheese Cake

By Smell My Kitchen
Servings- 8
Preparation time- 15 minute(s)
Cooking time- 0 minute(s)
No Bake Nutella Oreo Cheesecake


Delicious, smooth and creamy no bakes cheesecake. very easy to make, and best of all, no baking necessary!


  • 1 1/4 cups bag of Oreo Cookies, crushed
  • 5 tablespoons butter
  • 1 1/2 cups Nutella (or chocolate spread) at room temperature
  • 2 cups cream cheese at room temperature
  • 4 tablespoons icing sugar


  1. Crush the oreo cookies in a bowl and add butter, mix, and press using the back of a spoon to the bottom of a pyrex bowl. Set aside in the refrigerator.
  2. Beat the cream cheese icing sugar and Nutella until smooth.
  3. Pour the mixture on the crushed Oreos and refrigerate for at least 4 hours, or overnight.
  4. Serve with a few crushed Oreos on top, and enjoy.

Traffic and Income Report – June 2014

blogreport 2014 06

Hello all, Marc here to talk about the blog’s numbers and statistics in this traffic and income report.

This report, which is published every month, will be a round-up of what happened both in front of the scene and behind the scene at Smell My Kitchen.

This is also an acknowledgment of our own efforts to see where we stand as blog owners and it gives us the power to appreciate our website’s evolution. Feel free to comment or ask any questions in the comments section.

Our second blog report. Exciting isn’t it? Let’s hope we beat the amount of 0.32$ from last month.

Let’s begin!

1. Blog in numbers

How many posts did we write this month? Last month we wrote 9 posts and this month… 10! Since last month was good – at least 2 posts a week – we are still on track. YEAH!

Speaking of Pinterest: anyone knows how to check the total repins for a particular link? Thank you in advance.

Here’s something I learned about FoodGawker: the picture you are submitting has to be part of the post otherwise it’s going to be rejected. Not a hard thing to correct, but still a waste of time if you do it often.

2. Traffic, followers, and income

Let’s take the “followers” part out of the way first. I got rid of the multiple social media buttons from the sidebar and moved them to the footer.


Because I want to build our mailing list first and foremost. If you subscribe to our newsletter– which I suggest you do to receive these reports as soon as they are posted! – you will see that after subscribing you will be redirected to a second page where I invite people to follow us on Facebook.

We will never send you spam or sell your email address.

Traffic wise we had a total of 2564 page views in May. Did we beat it in June?

No, we didn’t.

It happens. I attribute this lack of traffic to my lack of time to work on the blog. I was busy preparing my vacations for the first three weeks of July and that meant I had a lot on my plate at my full-time job.


Let’s see the positive though: we had our biggest day ever on June 25th with 195 sessions. Do you want to know what’s interesting with that date? It was the day after we published the 10 tips to keep your refrigerator clean & organized post. 97 sessions out of those 195 sessions came from Pinterest and 80 of them were on the 10 tips post.

And now for what interest most of you: income.

Last month we made 0.32$ with AdSense.

This month we raised our income by 653% 553% (edit: apparently I can’t math). A whooping 2.09$!

The income came from two different sources:

  • AdSense: 1.44$
  • Gourmet Ads: 0.65$

What are Gourmet Ads you say? They are an advertising agency similar to AdSense that is focusing on food and wine publishers. We had no problem entering the agency since they are actively looking for blogs from Canada and New Zealand.

I think 0.65$ is fairly low but again, we only entered Gourmet Ads on the last week of June. We will see how it will perform in July.

We are still very far from Lindsay and Björk at Pinch Of Yum with their amazing 31073.42$, but they are the flag ship of the monetized food blogs.

We are, though, closer to our Canadian counterpart Adrian and Jeremy from The Food Gays who started doing this same kind of report. They are on their second income report so make sure you follow them. You should also check out their new blog design!

3. Blog Changes

Since we are trying to build our mailing list, I thought it would be useful to have something to send to users who subscribe.

We started using MailChimp for our newsletter campaigns, and it is working beautifully. I set up an “RSS to Email” campaign that gets sent automatically every morning when there is a new post on the blog.

Hum, would you like a tutorial on how to do this? Let me know if you think it would be useful to you!

Make sure you start right away and create your MailChimp account so you can start building your mailing list. It is the most direct way you have to contact your users, and those users, those who subscribed by themselves, subscribed because they want to hear about you and read you.

They are the best! ♥

BBQ Teriyaki Chicken Legs

Did we ever tell you we love chicken? Chicken is always tender and so delicious! These BBQ teriyaki chicken legs are no exception.


Bring out your BBQ, because tonight you will be making these BBQ teriyaki chicken legs I guarantee it. If you have kids, they surely love chicken legs because they are, normally, allowed to eat them with their hands and get messy all over. At least that’s how it works in our home.

Ribs, chicken legs, burger… hands only! The mess is part of the fun and somehow, it adds to the taste. Somehow, it makes it even better. I remember when I was young it was the same thing. I was allowed to eat the chicken legs with my fingers, and to be honest it is probably the reason why it took me a very, very long time to appreciate chicken breasts.

I think I was 14 years old when I started to appreciate the fullness of the chicken breast compared to the chicken legs. Before that, I hated the fact that I had to use a fork and a knife to cut my chicken. Such a waste of time. The teriyaki sauce for this recipe is very sweet and simple to make. Kids loved it and we did as much as them. You are not limited to chicken legs, you can use it on pretty much anything you can think of and it will surely be good.

BBQ Teriyaki Chicken Legs

Author: Smell My Kitchen
Recipe type: Dinner
Prep time:  
Cook time:  
Total time:  
Chicken legs, marinated in a sweet teriyaki sauce. marinate and use the leftover sauce to brush on the legs while you BBQ.
BBQ Teriyaki Chicken Legs


  • ½ cup soy sauce
  • ¼ cup water
  • 2 tablespoons rice wine
  • 3 tablespoons brown sugar
  • 1 clove garlic, minced


  • Blend all ingredients in a saucepan, heat on medieval heat until sugar is melted.
  • Cool and pour on top of chicken legs, let marinade at least 20 minutes in the fridge.
  • Heat BBQ to about 375-400F.
  • put the legs on indirect heat. (turn on your left burner for example, and put the legs on the right burner which is turned off)
  • Brush on leftover sauce on legs, cook with lid closed for 10-15 minutes, turn and brush with the sauce, let cook again 10 – 15 minutes with lid closed.
  • Cook until internal temp is at 170 or the juices run clear when poked with a fork.

Let us know in the comments, what you cooked with a teriyaki sauce that was amazing? And did you try our BBQ teriyaki chicken legs?