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Monday, December 27, 2010

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake.
Ingredients
  • 1 cup graham cracker crumbs

  • 2 tablespoons white sugar

  • 3 tablespoons melted butter

  •  

  • 3 (8 ounce) packages cream cheese, softened

  • 1 cup white sugar

  • 3 tablespoons all-purpose flour

  • 3/4 cup eggnog

  • 2 eggs

  • 2 tablespoons rum

  • 1 pinch ground nutmeg


  • (I did NOT add the rum and it was great)

    Directions


    Preheat oven to 325 degrees F (165 degrees C).

    In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan.

    Bake in preheated oven for 10 minutes. Place on a wire rack to cool.

    Preheat oven to 425 degrees F (220 degrees C).

    In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. (NOTE:  I used a hand beater and it worked just fine)


    Bake in preheated oven for 10 minutes.

    Reduce heat to 250 and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim.

    Friday, December 17, 2010

    bacon & goat cheese wrap

    Sundried tomato tortilla
    12 slices bacon
    goat cheese
    red leaf lettuce
    long english cucumber

    Options:
    hummus
    salsa
    sour cream

    Monday, December 13, 2010

    Eggnog Pancakes

    Eggnog Pancakes

    1 1/2 cups eggnog
    2 eggs
    2 tbsp canola oil
    1 tbsp vanilla extract
    2 cups flour
    2 tbsp baking powder
    2 tbsp granulated sugar
    1 tsp salt

    Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing. 

    Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup.

    The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added. 

    Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats

    Monday, November 29, 2010

    Pork Medallions with Brown Rice

    Brown Rice with Pineapple and Peppers

    3 cups water
    1 cup pineapple juice
    1/2 tsp sea salt
    2 cups brown rice (rinsed)
    2 tbsp dried basil
    1/2 cup diced red bell pepper
    2 green onions chopped (optional)

    Rinse rice in strainer under cold water for 10 minutes.  Place water with pineapple juice in pot and bring to a boil, add rice and salt.  Lower heat to low and simmer for 40 minutes or until most of the liquid is gone.  Add peppers and green onions and stir in.  Let simmer for another 5 minutes and serve with pork medallions.

    BBQ Pork Tenderloin Medallions

    2 tbsp canola oil
    2 medium pork tenderloins
    1/2 cup barbecue sauce
    2 tbsp dijon mustard
    2 tbsp dried oregano
    salt and pepper to taste

    Slice tenderloins into medallions.  Heat oil in large skillet over medium high heat.  Add medallions and brown on all sides.  Pour barbecue sauce and dijon mustard and oregano over medallions and stir until all medallions are coated.  Lower heat to medium low and continue to brown turning every few minutes.  Continue doing this for 20 minutes.  Serve with rice. 

     

    Thursday, November 25, 2010

    Brown Rice - Tuna Surprise

    Brown Rice Tuna Surprise

    1 - 170 g tin of flaked light tuna
    3 tbsp barbecue sauce
    3 tbsp chunky salsa

    Mix above in bowl and set aside.

    1 cup brown rice (rinsed)
    2 cups orange juice
    1/2 medium onion (diced)
    1/2 cup frozen green peas
    1/2 cup frozen kernel corn
    1/4 cup 9 bean soup mix
    1/4 cup margarine / butter
    1/4 red bell pepper (diced)
    1 tbsp curry powder
    salt and pepper to taste.

    In a medium saucpan melt margarine over medium heat.  Stir in brown rice and stir gently for about 5 minutes.  Add diced onion and keep stirring for another 5 minutes.  Add orange juice, frozen peas, frozen corn and bean mix.  Turn heat up to medium high and cover.  Allow liquid to come to a simmer, then lower heat to medium low.  Stir occassionally until liquid has reduced by half.  Stir in curry powder and diced red pepper.  Cover and continue simmering until all liquid has been removed.  Remove from heat and stir in tuna mixture.  Stir well, and serve.  (the surprise is that it tasted fantastic)

    Wednesday, November 17, 2010

    Chicken Fiesta Stroganoff

    Chicken Fiesta Stroganoff

    4 boneless, skinless chicken thighs chopped bite size
    1 onion diced
    4 tbsp canola oil
    1/2 cup red bell pepper diced
    1/2 cup medium salsa
    1 284 ml can of cream of mushroom soup
    1/2 cup dry white wine
    2 tbsp dry basil
    salt and pepper to taste

    1 375 gram package medium egg noodles
    salt

    Heat oil in large frying pan over medium heat.  Saute onions until translucent.  Add chicken and brown thoroughly.  Add red pepper, stir for 2 minutes, then add white wine.  Simmer for five minutes, then stir in salsa and mushroom soup.  Then add spices. 

    Boil salted water, add egg noodles and cook until soft.  Drain, place back in pot and pour sauce over noodles.  Mix thorougly and serve. 

    Peanut Butter Chicken

    Ingredients


    8 chicken thigh

    1 royal gala apple

     8 tsp tsp(34 mL) smooth peanut butter

    1 cup(250 mL)  orange juice

    1 tbsp(15 mL) red wine vinegar

    1 1pinch salt

    1 pinch pepper

    1 tsp(5 mL)  cumin

    1 tsp(5 mL) tumeric

    1  tsp (5 mL) coriander

    1 tbsp (15 mL) margarine or olive oil

    Preparation:

    Cut apple into 8 slices, having removed the core and seeds. Open chicken thighs, place one slice of apple in the centre of each thigh. Place one teaspoon of peanut butter into the centre of each thigh. Roll thigh around apple/peanut butter. Close with one or two toothpicks. Heat margarine/oil in large non-stick frying pan on medium heat. Place all the thighs into the hot pan toothpick side up. Brown thighs, then using tongs turn thighs to each side until brown then to the top side. Once they are browned all the way around, add the orange juice and red-wine vinegar. Simmer on medium heat until liquids are reduced by half. Add seasonings and simmer for another 10 minutes. Adjust seasoning to taste. Serve on a bed of basmati rice. I have used an orange riesling wine vinegar which was very nice. As well, sometimes, I add curry and fresh garlic cloves, instead of cumin and tumeric. But the kids favorite is with the cumin and tumeric. Be sure all toothpicks are removed prior to serving.

    Sunday, November 14, 2010

    Hamburger Stew

    Hamburger Stew

    2 tbsp canola oil
    1 lb lean ground beef
    1 540 ml can chick peas
    1/2 red pepper, diced
    1 796 ml can diced tomatoes
    1 254 ml can cream of mushroom soup
    1 cup frozen green peas
    1 cup frozen kernel corn
    1 cup brown rice (cooked)
    2 tbsp butter
    1/4 cup barbecue sauce
    2 tbsp curry powder
    4 tbsp dried oregano
    4 tbsp dried basil
    2 + 2 tsp sea salt
    ground pepper to taste

    Rinse brown rice thoroughly in a strainer under cold water.  Measure two cups of water into saucepan add 2 tsp sea salt to water as well as 2 tbsp butter.  Bring water to a boil, then add rice.  Cook for 15 minutes, then turn burner off and set semi cooked rice aside.

    In a large dutch oven heat oil.  Add ground beef, stirring to ensure browned evenly.  Drain oil and fat from ground beef.  Rinse chick peas and add to the beef, stirring.  Add all of the other ingredients including semi cooked rice, stirring occassionally. Cook on medium low heat for 40 minutes, adding spices to taste. 
    Curried Brown Rice with Basil Chicken in White Wine (for one)

    1 cup brown rice
    1/2 cup frozen peas
    1 tbsp butter
    1 tsp salt
    1 tbsp medium curry
    2 cups water

    Rinse 1 cup of brown rice for five minutes.  Measure two cups of water into pot, add 1 tablespoon of butter and 1 teaspoon of salt, bring to a boil.  Add rice in once water is boiling, cover and lower temperature to medium low.  Simmer.  Add 1 tablespoon of medium hot curry powder and 1/2 cup of frozen green peas to simmering rice after ten minutes.  Simmer for 15 more minutes or until all water is gone.

    2 boneless/skinless chicken thighs
    1 tbsp dry basil
    1/2 cup white wine (Riesling)
    1 tbsp canola oil
    1 tsp salt

    In a cast iron frying pan, heat oil on medium high heat.  Add chicken thighs to frying pan and brown on both sides.  Sprinkle basil and salt over chicken and turn after several minutes to ensure chicken is cooked through.  After 7 to 8 minutes, lower heat to medium low and slowly add wine to pan, turning chicken to soak all of the chicken in the wine.  Simmer for another 3 to 4 minutes until most of the wine is gone.  Serve with rice above.

    Tuesday, September 14, 2010

    Joe's Casserole

    1 lb. lean ground beef
    1 small onion diced
    4 cloves garlic crushed and diced
    2 carrots chopped
    1 cup frozen green peas
    1 cup frozen kernel corn
    2 baby zucchini chopped
    1 red bell pepper diced
    2 cups basmati rice rinsed and drained
    4 cups water
    1 284 ml can cream of mushroom soup
    1 tbsp dried basil
    1/4 tsp ground cloves
    1 tsp chili powder
    1 tbsp dried oregano
    salt and pepper

    Brown ground beef.  Add onions, garlic and carrots and saute for 10 minutes.  Add peas, corn, rice and water.  Stir well and heat on medium heat until simmering throughout.  Lower heat to 3 and continue to simmer for 20 minutes.  Add zucchini and bell pepper, soup and spices.   If too thick at this point add one can of water as well.  Stir and continue to simmer for another 10 minutes. 

    Optional:  Mix Bisquick as per directions and add to top of casserole.  Heat oven to 350 degrees and place lid on fry pan and insert into oven for 20 minutes or until biscuit is browned on top. 

    Sunday, September 12, 2010

    Joe's Jambalaya

    3 hot italian sausages
    1/2 onion chopped
    2 carrots chopped
    2 sticks celery chopped
    20 green beans chopped
    1 red bell pepper chopped
    2 baby zucchini chopped
    1/2 cup dry white wine
    1 796 ml can diced tomatoes (28 oz)
    1 284 ml can cream of mushroom soup (10 oz)
    12 cooked prawns shelled
    1 tbsp cilantro dried
    1 tbsp thyme
    1 tbsp oregano
    1 tsp ground cloves
    1 tsp coriander
    1 tsp cumin
    salt and pepper to taste
    900 grams penne pasta

    Fry sausages until browned on both sides.  Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan.  Add onions, celery, carrots and green beans.  Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages.  Saute this together for 10 minutes.  Add canned tomatoes and herbs and mushroom soup.   Simmer for 10 minutes.  Boil pasta for 20 minutes or as per package.  Drain and add to sauce.  Add salt and pepper to taste.

    Monday, September 6, 2010

    Split Pea and Ham Soup

    Split Pea and Ham Soup
    Ingredients

    1 ham bone
    1 ham steak (diced)
    2 litres vegetable broth
    2 cups water
    2 cups dried split yellow peas
    2 tbsp olive oil
    1 onion, chopped
    1 cup carrots, chopped
    1 cup celery, chopped
    6 leaves fresh sage
    2 sprigs fresh oregano
    2 tbsp dried basil
    1 tsp salt
    1 tsp fresh ground pepper
    1/2 tsp ground cloves

    Preparation
    In a large Dutch oven on medium high heat place olive oil.  Add onions, carrots, celery and basil and saute until onion is translucent.  To the  Dutch oven combine ham bone, diced ham, vegetable broth, water, peas and rest of the herbs and spices.  Bring to a hard boil and let boil for one minute while stirring, scraping bottom of pot to remove browned bits.  Reduce heat and simmer for two hours.  Test for salt and pepper and add as required.

    Serve with fresh Baking Powder biscuits. 

    Saturday, July 24, 2010

    Cedar planked salmon

    Cedar planked salmon

    1 wild sockeye salmon filet
    fresh dill
    fresh sage
    fresh green onion
    fresh grated ginger

    Soak cedar plank for 1 to 4 hours. Place salmon filet on plank and cover with chopped dill, sage and green onion. Sprinkle the grated ginger across the top of the salmon filet. Preheat barbecue on high heat for about 20 minutes, then turn heat to medium low on outer burners and turn the heat off directly below the cedar plank. Leave the lid closed and let this cook for approximately 20 minutes. Turn heat on medium low below salmon for ten minutes with lid up. Remove the cedar plank and transfer salmon to serving plate.

    Saturday, July 10, 2010

    Garden fresh

    No recipe today, sorry.

    But for the first time since Shannon and I have been together, we have a vegetable garden. We've got red lettuce, romaine lettuce, grape tomatoes, beefsteak tomatoes, zucchini, butternut squash, long english cucumbers, green beans, green bell pepper, red bell pepper, carrots, red onions, green onions, garlic, dill, oregano, sage and rhubarb in the garden. It's only 4 feet by 8 feet, so it's a little over crowded. Next year we'll go without the cucumber and squash and dill.

    We've already eaten lettuce, green onions and green beans. We've also got strawberries underneath a large rhododendron and have had super sweet strawberries too. Fresh from the garden is just so much better than supermarket veggies from the opposite side of North America.

    Friday, May 28, 2010

    Stir Fried Veggies

    Cut up your favorite vegetables julienned style.

    I used:

    4 tbsps margarine
    1 medium zucchini
    3 large carrots
    3 stalks of celery
    1 onion (cut into rings)
    1 cup of bean sprouts
    3 bunches baby bok-choi
    2 cloves garlic, diced

    Mix these three ingredients ahead of cooking.
    1 tsp beef bouillon paste
    3 tbsps Kraft Teriyaki marinade
    2 tsp thana jeroo spice

    Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.

    Serve with either rice or roasted potatoes.

    Friday, April 2, 2010

    Salmon Cannelloni

    Filling:
    5 - 1/4 artichoke hearts chopped
    1/2 medium onion diced
    3 garlic cloves, crushed and diced
    1 1/2 cup ricotta cheeses
    1 can sockeye salmon

    Sauce:
    1 pkg alfredo sauce mix
    1 cup heavy cream
    1 cup 1% milk
    1/4 cup margarine
    1/2 cup parmesan cheese

    Mix all filling ingredients well. Using a teaspoon, fill the Catelli Express canneloni tubes and lay side by side inside a shallow glass baking dish.

    Mix the sauce ingredients into a saucepan and bring to a low boil. Whisk continuously until the boil has started. Turn to 2 and continue whisking for another 7 minutes. Remove from heat and pour over the canneloni tubes.

    Sprinkle grated mozzarella over the top of the tubes and cover baking dish with aluminum foil. Bake in a 400 degree Farenheit oven for 30 minutes. Remove aluminum foil and let cheese on top brown for another 5 to 7 minutes. Remove from oven and serve.

    They were fighting over the last one. I made 16 tubes before I ran out of filling.

    Saturday, January 9, 2010

    Chicken Gumbo and Sweet Potato Pie

    Not my recipes, I got a tested til perfect from Canadian Living Magazine for the Chicken Gumbo and a fellow blogger, Curtis shared his recipe for Sweet Potato Pie on his blog a while ago. So I made both tonight. Very very yummy.

    Chicken and Sausage Gumbo by Canadian Living Magazine's Elizabeth Baird

    Servings 6
    Ingredients

    4 pounds chicken thighs
    1 tsp(5 mL) cayenne pepper
    1/2tsp (2 mL) salt
    4 large clove garlic, minced
    1 cup(250 mL) all-purpose flour
    1/2 cup(125 mL) vegetable oil
    2 large onion, chopped
    1/2cups (375 mL) thinly sliced celery
    1 large sweet green pepper, chopped
    3 cups(750 mL) chicken stock
    12 oz (340 gr) andouille sausage
    8oz oz(227 gr) fresh okra
    2 cups(500 mL) long grain rice, cooked and hot

    (I substituted Chili Powder for the Cayenne Pepper, Orange Pepper for the Green Pepper, Ukranian Sausage for the Andouille Sausage and Baby Bok Choi for the Okra)

    Preparation:

    With kitchen shears, trim off excess skin and fat from chicken thighs; place chicken in glass bowl. Season with cayenne pepper, salt and garlic; massage well to coat chicken evenly. Cover and refrigerate for 30 minutes or for up to 24 hours.

    Pour flour into plastic bag; add chicken, a few pieces at a time, and shake to coat evenly. Reserve excess flour.

    In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches if necessary. Transfer to platter.

    Let pan cool slightly. Whisk reserved flour into cooled fat in pan to make smooth paste, scraping up any brown bits from bottom of pan. Cook over medium heat, stirring constantly, until roux is colour of melted dark chocolate and begins to smoke lightly, about 8 minutes.

    Stir in onions, celery and green pepper; cook until softened, about 8 minutes. Stir in stock. Return chicken to pan. Add andouille sausage and bring to boil; reduce heat to medium-low. Cover and simmer until juices run clear when chicken is pierced, turning chicken once, about 30 minutes.

    Meanwhile, trim okra. Blanch in boiling water for 3 minutes or until bright green. Drain and refresh under cold water. Add to gumbo; cook until okra is tender, about 8 minutes.

    Serve over rice.

    Sweet Potato Pie by Curtis Crush

    Ingredients:
    2 unbaked pastry shell, 9-inch
    3 cups cooked, mashed sweet potatoes
    1/4 cup butter
    1 1/4 cups sugar
    2 large eggs
    1/4 cup evaporated milk
    1 teaspoon nutmeg
    1 1/2 teaspoons cinnamon

    Preparation:
    Combine hot potatoes and butter in a large mixing bowl; mix well.
    Add sugar and eggs; blend with mixer on low speed until smooth.
    Add milk and spices. Blend well and pour into pastry-lined pie shell.
    Bake at 350° for 45 to 50 minutes, or until firm.

    Note:
    I also like to add a teaspoon of Vanilla…optional.
    Also if you substitute Deep Dish pie shells, you can cut the quantity of pie shells to 1 instead of 2