Category Archives: Recipes

Sun Dried Tomato Brie

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brie two ways

Brie is a favorite appeitzer, whether served hot and oozing, or cold on a cheese platter.  This is one of our favorites – always a hit to take when you need a quick easy appetizer.

minced sun dried tomatoes

generous sprinkling of fresh herbs, minced  (parsley, oregano and basil work well)

finely chopped fresh chives

finely chopped fresh fresh garlic

salt and pepper

lemon

olive oil

Depending on the size of the brie wheel you have – mince up enough of the toppings to generously cover the cheese.  Sprinkle with salt and pepper, squeeze a bit of lemon over, and top with salt and pepper.

Heat in a 350 oven for about 20 minutes, just until the cheese starts to bulge against the rind.  Serve with fresh baguette, toast rounds or your favorite cracker. 

This also works really well on the grill if you have a good heat resistant container to both warm and serve in.

Sweet & Spicy Brown Sugar Pecan Brie Round

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brown sugar pecan brie round

 

This recipe is so easy – I am not going to use any particular ingredient amount so that you feel free to work with your own taste preferences.

Round of brie

brown sugar

toasted pecans (roughly chopped)

butter

chile flakes (or cayenne pepper)

salt and pepper

lemon
Sprinkle brown sugar over brie (no need to cut off the top), sprinkle with cayenne pepper or chili flakes, chopped toasted pecans, and lightly season with salt and pepper.  Squeeze just a little bit of fresh lemon juice over, and dot with butter over surface.

Bake at 350 for about 20 minutes.  If you keep the rind intact, it should just start to look like the rind is bulging a bit.  Once you cut into it, the cheese will be ooey gooey, butter melted and all the seasonings are just a little bit of nirvana!

Serve with either fresh baguette, toast rounds or your favorite crackers.

Yummy Greek Burgers

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Sorry, no photo yet – I was in such a hurry to eat these I didn’t take a picture first …. soon I promise as I will be making them again quickly!

 

1 pound lean ground beef

1 pound mild Italian sausage meat

½ a medium size onion, grated fine (about ½ cup)

2 tbsp Dijon mustard

2 tbsp freshly chopped basil (if it is out of season use dry)

½ cup crumbled feta cheese

¼ cup finely chopped sun dried tomatoes

1 tsp kosher salt

 

1 tsp freshly ground pepper

 

Gently mix together and allow to rest until firm.  Lightly oil and grill.

Serve with flatbread buns, tsatsiki aioli, grilled tomato slices and crunchy lettuce.

Thai Style Grilled Pork

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Tonight I felt like a Thai inspired meal – which started with Vegetarian Penang Curry – I wanted a protein to grill that would complement the sauce and flavour of the curry.  This was perfect – my only disappointment was that as it was ready – the skies opened up with crazy rain, hail, thunder and lightning.  Nope, no grilling going on here.  So – it was grill pan.  Second best always, but it turned out quite delicious!
Thai Style Grilled Pork

DIPPING SAUCE

1/3 cup white sugar

1/4 cup white vinegar

1/4 cup fresh squeezed lime juice

2 tbsp fish sauce

2 garlic cloves, minced

1 tsp red pepper flakes

1/2 tsp salt

1/2 tsp white pepper, freshly ground

Blend well and set aside for serving.

PORK

2 tbsp fish sauce

2 tbsp low salt soy sauce

1 tbsp brown sugar

3 garlic cloves, minced

1 tbsp freshly ground ginger

1 tsp chili flakes

1/2 tsp freshly ground white pepper

3 tbsp fresh cilantro, finely minced

1 pound pork steak, or tenderloin

(be flexible with the pork – tonight’s was pork steak on a grill pan – but this would be great threaded on to skewers)

I let this marinate for an hour before grilling, but up to 24 hours would be even better.

This is easiest if you mix the marinade in a ziplock bag or tightly closed container, add the pork and allow to marinate until ready to cook.

Grill pork, sprinkle with fresh cilantro and green onions – serve with dipping sauce.

The meat is great all by itself, but served with the dipping sauce it is over the top yummy.  

We served it tonight with Penang Curry and Jasmine rice.

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Red Wine Vinaigrette

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P1090588

1 tsp mustard powder

1 tsp salt

1 tsp sugar

1 tsp pepper

2 tbsp red wine vinegar

7 tbsp good quality olive oil

Whisk together dry ingredients and slowly drizzle olive oil until incorporated.

This dressing is my basic house dressing – used for everything.  Salads, marinades, dressing up a bit of grilled baguette …. use your imagination…

(I also love this for tossing vegetables in it before and after grilling)P1100664

Flaky Pie Crust with egg and vinegar

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P1100930

Everybody loves flaky pie crust – but people are divided on whether to use shortening, lard or butter.  Through trial and error, I think I have found the best of them all – by combining lard and butter.  Try it ….. so light and flaky – you will love it.

  • 1 egg
  • 1 tbsp vinegar
  • 3/4 tsp salt
  • 3 cups white flour
  • 3/4 cup cold vegetable lard or (if you prefer) shortening
  • 3/4 cup cold butter
  • 5 tbsp very cold water
  • Lightly beat egg and vinegar

Whisk flour and salt

Using a pastry blender or 2 knives, cut in lard/butter until pea sized.  Add very cold water to egg and vinegar mixture.  Make a hole in the center of the flour blend and stir in the egg/vinegar/water combination.  Work just until pastry comes together – adding slightly more liquid if it doesn’t, and if it is too wet, add a wee bit more flour.  Work together just until it all comes into a solid mass.  Knead very lightly on floured surface.  Wrap tightly and put in the fridge for at least 40 minutes.

Roll on lightly floured board until just thin enough to use for pie dough.

This recipe makes enough for 1 smaller pie (top and bottom) or a large deep dish pie crust bottom.

White Cake Made Easy and Delicious!

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pink cupcakesEverybody needs a simple white cake recipe to use for birthday cakes, layer cakes, shape cakes or just an easy dessert with whatever fruit is in season – here it is!

 

1 cup white sugar

1/2 cup butter

2 eggs

1 tbsp vanilla

1 1/2 cups all purpose flour

1 3/4 tsp baking powder

1/2 cup, plus 2 tbsp whole milk

Preheat oven to 350

Grease and flour a 9×9 inch pan or prepare 12 muffin tins with paper liners or grease.

In medium bowl, or kitchen stand mixer – cream together butter and sugar.  Cream really well, until mixture is light and fluffy.  Add eggs 1 at a time, beating well between each one until batter looks full of air.  Add vanilla.  Combine flour with baking powder and sift.  Add to creamed mixture and mix well.  Pour in the milk and stir or blend until mixture is smooth and creamy. 

Pour into prepared cake pan or muffin tins.

Bake for 30 minutes for cake, or 20-25 for muffins (test at 20 minutes).

This recipe is so versatile – today’s mix was because Sloan wanted PINK cupcakes, and pink they were …. you can use this for a layer cake – just double for a 2 layer cake, or it makes 12 smaller cupcakes. 

THAI STYLE SWEET AND SPICY CHICKEN SALAD

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Sweet and crispy chicken salad

DRESSING

1 tbsp miso paste

1 tbsp grated ginger

Juice of 2 limes (and zest if you like it really filled with lime!)

½ garlic clove, minced

1 chopped scallion

1 tbsp sriracha sauce

1 tsp raw sugar

1 tbsp fish sauce

½ tsp kosher salt

Blend well, and gradually stir in:  ½ – ¾ cup of vegetable oil – to taste

 

MARINADE

1/3 cup Thai sweet chili sauce

2 tbsp chili paste

2 tbsp soy sauce

1 tsp grated ginger

1 minced garlic clove

 

2 good size chicken breasts (boneless, skinless)

Thin cut Chinese egg noodles (fresh is best)

Green Salad

Sesame seeds

Peanuts

Bean sprouts

 

Cut chicken into bite size pieces and allow to marinate for anywhere from 30 minutes to overnight.

A few minutes before frying stir in 1 tbsp corn starch.

 

Make a green salad using whatever ingredients are jumping out at you – make it nice and crunchy!

 

Cook the egg noodles according to package directions and allow to cool – rinse with warm water if they end up in a clump – the water always brings them back.

 

Toast the sesame seeds and peanuts

 

The chicken needs to be cooked fairly quickly so it gets nice and crispy – you can do this in a wok using a bit of peanut oil, in a fry pan, a deep fryer, or on the grill with a wok basket. 

 

While the chicken is cooking, bring the rest of the marinade to a boil – allow to boil for a few minutes until it is thick and has reduced slightly.  Stir warm into the salad dressing and allow to sit while you assemble the salad:

 

Noodles on the bottom – drizzle with a bit of the dressing

Salad

Chicken

Top with bean sprouts, peanuts and sesame seeds

Drizzle more salad dressing over top

Best & Easiest Brownies

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Best & Easiest Brownies

This brownie recipe is simply the easiest, quickest, and most kid friendly brownie I have found. Really – one pot, one spoon, a measuring unit or two and the baking pan … all done before you know it.

1/2 cup + 2 tbsp butter
6 tbsp cocoa powder
1 cup white sugar
2 tsp pure vanilla
2 eggs
3/4 cup flour
(optional – 1/2 cup chopped walnuts)
(optional – 1/2 cup chocolate chips)

Preheat oven to 350
Grease 8 x 8 x 2 square pan

In medium saucepan melt the butter and cocoa. Remove from heat, stir in sugar. Add eggs one at a time, beating well between each one. Add vanilla. Stir in flour and the walnuts (if using).

Bake for aproximately 30 minutes – test at 25 minutes to see if a toothpick comes out cleanly. Do not overbake.

Remove from oven, cool and eat – they won’t last long! If you chose to use the chocolate chips – I put them on top as soon as it comes out of the oven, allow to sit for a minute then spread until smooth. The chips melt pretty quickly.

By the time you think you are having a chocolate craving, these can be in the oven before you change your mind! Easy clean up too. The kids learned to make these on their own in elementary school and it is still a quick favorite around our house.

Chocolatey Chew Turtle Brownies

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P1100666

These brownies are for those days when you have a little extra time, or really want to impress someone that loves chocolate.

6 tbsp unsalted butter

6 oz coarsely chopped good quality semi sweet chocolate

1/4 cup unsweetened cocoa powder (Not Dutch process)

3/4 cup all purpose flour

1/4 tsp baking powder

1/4 tsp salt

1 cup sugar

2 large eggs

1 tbsp pure vanilla extract

Preheat oven to 350

Line a buttered 8 inch square baking pan wiht foil or parchment paper, letting enough hang over to make it easy to lift the brownies out later.  Butter lining too! 

Heat butter, chocolate and cocoa in either a heatproof medium bowl over warm water, or in a microwave, stirring at 10 second intervals.  If you choose the microwave be careful – they can be over heated in a few seconds.

Whisk flour, baking powder and salt together in another bowl and set aside.

Put sugar, eggs and vanilla in bowl of stand mixer fitted with whisk attachment and beat on medium speed until pale, golden and fluffy – about 4 minutes.  Add chocolate mixture, and beat until combined.  Add flour, beat again scraping down sides of bowl until well mixed.

Pour batter into prepped pan, smooth top with spatula.  Bake until a tester comes out with a few crumbs but not wet – around 35 minutes.  Let cool for about 15 minutes in pan.  Lift out brownies and allow to cool completely on wire rack before adding topping.

TURTLE CARAMEL TOPPING

1 cup sugar

1/3 cup heavy cream

2 tsp pure vanilla extract1/2 tsp coarse salt

1 cup coarsely chopped toasted pecans

Using medium saucepan combine water and sugar – bring to a boil over med-high heat, stirring until sugar has dissolved.  When syrup starts to boil – QUIT stirring and wash down your sides with a wet pastry brush.  Continue to cook, swirling pan every so often, until a medium amber – again – this is the place to watch carefully because it will go from a rich amber color to burnt pretty quickly.  Remove from the heat, and quickly add cream, vanilla and salt.  Stir very gently until mixture is smooth.  Add pecans and stir until caramel begins to cool and thicken.  A couple of minutes will do it.

Pour caramel over cooled brownies and spread with an offset spatula.  Refridgerate until cool – at least 30 min to an hour.

Let brownies stand at room temperature at least 15 minutes before serving.  If doing this for a dessert wipe knife with a hot damp cloth between each cut to get a smooth line.  Serve with a dollop of whipped cream or vanilla ice cream.