A Foodie's Fave Recipes

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. S...

Crust: 1/4 cup Graham crumbs 3/4 cup Oreo Chocolate cookie crumbs 1/2 cup pecans, ground 1/3 cup butter, melted Filling: 3 packages cream cheese, at room temperature 3 tbsp sugar 3 eggs, at room temperature 1 tsp vanilla 1 cup sour cream 2 tbsp all purpose flour 4 squares Bakers white chocolate 2 squares Bakers dark chocolate 1 tbsp butter 1 tbsp cocoa powder 1. Preheat oven to 350F. 2. Combine the nuts, crumbs and melted butter. Press evenly onto the bottom of one 9" spring form pan. Bake for 5-8 min. Set aside to cool. 3. Melt both chocolates over a double boiler and set aside. The dark chocolate may be quite stiff and can be softened by adding the tablespoon of butter to the chocolate just before removing from the double boiler. 4. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Add vanilla and sour cream and beat until blended. 5. Take 1/3 of the mixture to a separate bowl, add dark chocolate and cocoa powder and mix it in. Beat in 1 egg j...

I was surfing looking for a dip the other day because the nanny is away and here we are for a month with Kyle and not able to get out to the local pub for an appy evening. So, I was going to make it an appy evening at home. I had my chardonnay, she had her diet coke. We were missing the appy. I took a recipe from a friend's blog and kicked it up a notch. So with kudos to Merritt over at A Real American Housewife, here it is. Spinach Artichoke Dip w/shrimp 1 cup grated mozzarella cheese, divided 1 cup fat-free/light sour cream 1/2 cup grated fresh Parmesan cheese 1/4 tsp black pepper 1 tsp chili powder 3 garlic cloves, crushed 1 (14 oz) can artichoke hearts, drained and chopped (reserve 1/2 of an artichoke heart for decorating top) 8 oz pkg cream cheese, softened 3/4 (10-oz) package frozen chopped spinach, thawed, drained, and squeezed dry 1/2 cup of peeled baby shrimp chopped Tortilla Chips to serve with it Mix 3/4 cup of the mozzarella cheese with the sour cream, parmesan and all ...

1 1/4 cups Oreo Cookie crumbs 1/4 cup butter/margarine melted 3 (250g) packages cream cheese softened 3/4 cup sugar 3 eggs 3 tbsp. grated orange peel 3 tbsp. orange juice 1 tsp. vanilla 2 (284ml) cans of mandarin orange segments 1 kiwi fruit peeled and sliced Preheat oven to 350 degrees Farenheit if using silver 9 inch springform pan or 325 degrees F. if using dark non-stick 9 inch springform pan. Mix crumbs and butter thoroughly. Press firmly onto bottom of pan. Beat cream cheese and sugar in large bowl with electric mixer on medium until well blended. Add eggs 1 at a time, mixing on slow until just blended. Stir in remaining ingredients and pour over crust. Bate 45 minutes to 50 minutes or until centre is almost set. Run knife around rim of pan to loosen. Cool before removing rim of pan. Refrigerate for four hours before decorating with fruit. Arrange orange segments in circles around the entire top of the cheesecake. Place slices of kiwi evenly around the outer edge of cake...

1 - 250 Grams packaged cream cheese 1/4 cup mayonnaise 2 Tbsp lime juice 1 Tbsp sweet chili sauce 1 - 12 oz. cann crab meat 1 dill pickle 2 Tbsp fresh coriander, finely chopped Beat cheese, mayonnaise, juice and sauce in small bowl with electric mixer until smooth. Transfer to serving bowl, fold in remaining ingredients. Serve cold with toasted french bread slices. Dip can be made up to 4 hours ahead, cover and refrigerate until required. Makes 2 cups.

1 pork tenderloin, cut into cubes 3 mild italian sausages, cut up 1/2 onion diced 4 cloves garlic crushed 4 tbsp olive oil 1 can Campbell's Cream of Mushroom soup 4 cans water 2 cups frozen beans (yellow and green) 1 cup carrots cut in circles 3 cups basmati rice 1/2 cup frozen kernel corn 1 can kidney beans, rinsed and drained 2 tbsp. mild curry spice 1 tbsp chili powder salt and pepper to taste In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently. Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom....

2 tbsp. olive oil/canola oil 8 - 10 boneless, skinless chicken thighs, cut into cubes 1/2 sweet onion diced 4 cloves garlic crushed 2 tbsp. Worcestershire sauce 1 tbsp. soy sauce 2 tsp. seasoning salt 1 tsp. chili powder 1 tsp. lime juice 2/3 cup basmati rice 1/3 cup frozen green peas 1/3 cup water 1/4 cup ketchup 1/4 cup sweet Thai chili sauce 2 tbsp. brown sugar 2 tbsp. red wine vinegar In a large skillet on medium heat, heat the oil. Crush garlic and add onion and garlic to the oil. After the onion is translucent, add cubed chicken. Stir frequently making sure it is browned on all sides. Add seasoning salt and chili powder. Stir and add the lime juice, soy sauce and Worcestershire sauce. Cover and let this simmer on medium low for about 5 to 7 minutes. Remove lid and add basmati rice, stirring. Cover and let simmer another 10 minutes. Meanwhile, mix ketchup, sweet chili sauce, brown sugar and red wine vinegar in a bowl. After rice and chicken has finished simmering, increase...