Spread The Recipe

Chewy Peanut Butter Cookies

2012-10-19T12:54:00.000-04:00

It's been a while but I've been busy since my last post in April, was kinda consumed by planning our wedding and trip to the UK with the boys in June ... ya I know, lots of fun stuff right? Then the summer came and went, back to school rush hit, Thanksgiving and now we are gearing up for Halloween!

I plan to add in some posts and pics from the wedding and our travels but wanted to jump back in with a new favourite in our house .... Chewy Peanut Butter Cookies! Zac has never really like Peanut Butter and actually used to tell people he was allergic to nuts when he was little, fast forward a few years and he met and fell in love with Peanut Butter Cups and the rest is history!

I called mom for her Peanut Butter recipe because I didn't want to use the one on the side of the Kraft PB Jar, they are nice and nutty but they are too crumbly and the request came in rather specific .... "Chewy peanut butter cookies please!". Mom gave me the recipe from her Five Roses cook book and I made a few modifications .... dropped the amount of butter and upped the PB for the extra nuttiness and added in an extra egg for the chewiness. Below is the recipe that passed the Boy Test in my house ... if they don't eat baked goods then it's bad .... brutal truth!

Ingredients
1/4 cup Butter (*salted or unsalted, just cut out the salt below if you are using salted)
1/2 cup Brown Sugar
1/2 cup White Sugar
2 Eggs
1 cup cup Peanut Butter
1/2 tsp Salt *
3/4 tsp Baking Soda
1 1/2 cup Flour
1/2 tsp Vanilla

Using a mixer cream butter, add in sugar and continue to cream until light and fluffy
Add in eggs, peanut butter and vanilla and mix
Add salt* and baking powder and mix
Set aside mixer and mix flour in by hand until incorporated
Roll batter into 1 inch balls and place on parchment lined cookie sheet, sprinkle with white sugar

Bake in a preheated 350 degree oven for 10-12 minutes or until the edges are ever so slightly golden brown, pull them out even if you think they aren't done (this will keep the chewiness!!!) Let them cool on a rack or backing sheet before storing.

These aren't your traditional fork printed PB Cookie but they are chewy and nutty ..... and never last long! Enjoy.

Aunt Sharon's Banana Bread

2012-04-02T15:09:00.000-04:00

Everyone is always looking for a good banana bread recipe and our family is no exception. Just last month a bunch of us were having lunch with my Granny when my cousins were discussing who had a trustworthy concoction to use up old bananas. I was not surprised when my cousin Kerri said that she had one of Aunt Sharon's, it was at that time I could picture myself sitting at the end of the table at the Hogan Farm on one of my summer visits savouring a piece of moist banana bread with butter softened from the heat of the afternoon. Kerri sent of the recipe shortly there after and naturally I am sharing it with all of you!

Here's a tip from my cousin Amber, mash up your old bananas and measure them into 1 cup portions, throw them into ziplock bags for storage until you are ready to bake and voila .... premashed, premeasured and ready to go!

Ingredients
2-3 medium ripe bananas, mashed
1/2 cup of butter, softened
2 eggs
1/2 cup of buttermilk
splash of vanilla
2 cups of flour
1 tsp of soda
1/2 tsp of salt
1/2 cup of walnuts

Combine the wet ingredients
Add dry ingredients except the nuts and mix well until combined
Add walnuts if desired

Bake at 350 .....
Loaf Pan - 1 hour, 10 minutes
Mini Loaf Pan - 55 minutes
Large Bar Pan - 18 to 20 minutes

YUMMY!!!! Enjoy!

Busy, Busy ....

2012-04-02T15:08:00.001-04:00

I have been neglecting my blog for some time now and have felt slightly guilty but I must tell you it is all for a good cause, Steve and I are getting married in 54 days and we have been .... Busy, Busy!

The wedding is quickly approaching and there are lots of details left to be sorted. We are planning an afternoon garden tea for our guests that will immediately follow the ceremony and my mom plans to make most (if not all) of the food! It sounds like a huge undertaking but our guest list is short and limited to family so it is well within our reach.

My hope is to snap some photos to share with you as we go .... I requested Scottish shortbread (in keeping with Steve's Scottish upbringing) but with a twist .... of lemon! Mom has already made a test batch and they were amazing! Tea sandwiches, Mimosas and a few other sweets will keep the guests going and I hope to share it all on here so please stay tuned.

Balsamic Glazed Brussel Sprouts with Pancetta

2012-02-01T20:47:00.002-05:00

So you say you don't like brussel sprouts???? Well you MUST try this recipe .... brussel sprouts may be green and scary but cook them in pancetta and deglaze the pan with balsamic vinegar and they are irresistible!

I made these last Christmas and they have reappeared with each turkey dinner since! I have always loved brussel sprouts but I was on a balsamic kick and thought of this combination.
The sweet from the balsamic paired with the salty from the pancetta is amazing!

Ingredients
1 bag of brussel sprouts, I'm not sure how many, enough to serve however many people are feeding!!! ;)
2-3 cloves of garlic
1 pkg of chopped Italian pancetta
1-2 tbsp of Balsamic Vinegar
Salt and Pepper to taste

Trim the brussel sprouts, removing the woody end part and a few out leaves, wash and set aside

Add pancetta to a large frying pan and some fresh ground pepper
Once the pancetta has started to cook and has release some grease in the pan add in the minced garlic, allowing to cook for 1 minute
Add the brussel sprouts to the pan and a splash of water (maybe a 1/4 c), cover and allow to simmer for 15-20 minutes until they are done
Add balsamic vinegar to the pan and mix around, deglazing the pan
Turn off heat and allow the stand for a few minutes before serving

These are a perfect vegetable side to any roast dinner and my absolute favourite, enjoy!

Spanakopita

2012-01-27T13:13:00.001-05:00

I haven't made these since we took a few cooking classes way back in 2005. A bunch of us got together and tried out various classes based on menus, brilliant idea here at the Liason College in Kingston. And you want to know the best part? You get to sit down as a class and eat the meal you just created! I took my mom with me to this class, it was all appetizers and we were given Spanakopita for our part in the meal. These are easy enough to make if you are organized ahead of time. They will keep (uncooked) in the freezer for 6 months and once they have been baked they will keep in an airtight container in the fridge for up to 2 weeks.

Hint***Keep your phyllo moist by covering it with a damp paper towel, otherwise you get brittle phyllo that just makes a mess***

Ingredients
1 lb of spinach
2 oz of butter
2 oz of onions, chopped fine
2-3 cloves of garlic, mined *(the original recipe didn't call for it but I consider it a must! I also added mushrooms once too .... be creative!)
1 oz fresh dill, chopped
8 oz of feta cheese, crumbled
Salt and pepper to taste
12 sheets of pyllo dough
4 oz of melted butter

Trim wash and steam the spinach until wilted
Drain and cool, squeezing out extra liquid and chop fine
Saute onions until soft
Remove from heat and add spinach and dill
Mix in cheese and salt/pepper
Cut phyllo in half lengthwise
Brush one sheet at a time lightly with the melted butter, fold in half lengthwise and butter again

Put 1/2 oz or 15g of the spinach mixture toward the bottom of the strip and fold into triangle pockets ...if you would rather not fold into triangle use the phyllo to create something more suitable, I like these for ease of eating ... better choice for parties!

Place on baking sheet with the loose end of the phyllo on the underside, brush tops with more melted butter
Bake at 375 until crisp, about 20-25 minutes!
Remove from oven, let cool and enjoy!!!!!!!!

Address to a Haggis

2012-01-26T10:44:00.000-05:00

Burns Supper - Haggis, Neeps and Tatties

I admit it, I didn't recite the Robbie Burns poem when I came face to face with a plate of the Famous Scottish dish ... I was too focused on mustering up enough courage to taste it!

We went out to Sir John's Public House (pronounced Hoose in Scotland, say it ... it makes you feel Scottish!) last night to celebrate Robbie Burns Day and we were delighted with the food. I was hesitant to order the four course Burns Supper in the beginning, but I figured I had enough other options to choose from should the Haggis course go terribly wrong!

The first course was a Scotch Broth soup that was quite lovely and full of flavour. The perfect soup starter for this hearty meal (no pun intended) that I was about to eat. The second course was the Haggis .... unfortunately it wasn't piped in but it's arrival at the table didn't need extra fan fair, I was already nervous enough! So there I was .... Haggis, Neeps and Tatties sitting in front of me .... and you know what? It wasn't that bad. Since it's cooked with seasoning and oats it took my mind and my taste buds off of what I was really eating! The flavour was mild and I actually enjoyed it but didn't splurge on the neeps and tatties as I didn't want to fill up! Next came the roast beef, more tatties and my fav, Yorkshire Pudding!!! It was delicious but the meat portion was enormous, I knew I couldn't make it all the way through so I didn't even try. I had to save room for the Steamed Whisky pudding, it was very sweet but super moist and full of raisins, and currants. It was no cheesecake but given the meal and the setting, it was perfect!

We had a great night with a couple of pints and a few laughs. Steve ordered up a Tennents as it's the only pub in Kingston that has it on tap and I stuck with one of our at home favs, Bellhaven. Both are great Scottish beers that are tops on our list. Steve's brother Dave stuck with a Keith's which was an ok choice .... it's from Nova Scotia, New Scotland right???? It was a great night, in a great Kingston pub that is full of history, who wouldn't like a Scottish pub named after Canada's first Prime Minister who was a Scot himself? The pub is even at what used to be Sir John's law office ... talk about history!

A good night was had by all.

Butternut Squash Risotto with Pecans

2012-01-25T15:51:00.000-05:00

This is the side kick to the my friend Lisa's Balsamic Pork Tenderloin .... but of course it can be paired with many other options. Number one rule when making risotto ... be patient. Don't skip any steps and allow yourself enough time to do it correctly. Have fun and Enjoy!

Ingredients
4 cups of chicken stock
2 tbsp of olive oil
1/2 of an onion finely chopped
1 cup of Arborio rice
2 garlic cloves, minced
1 medium butternut squash, peeled and cubed into 1/2 inch pieces
2 tbsp of butter
2 tsp of salt
8 fresh sage leaves chopped
1/4 of chopped toasted pecans ***do this ahead of time

In a medium saucepan bring chicken stock to a boil and reduce to low
In a large saucepan over medium heat add olive oil
Add onion and saute for 2 minutes
Add rice and stir for 2 minute, coating with butter
Add garlic and squash, stirring for 30 seconds
Add one ladle full of stock to the rice, stir until liquid is absorbed
Continue to add all of the stock one ladle at a time allowing each to be absorded!!!!
This is where the patience comes in! Pour a glass of vino, this will likely take 25 minutes or so!
Remove from heat, add butter, sage, salt and pepper, stirring to combine.
Top with the toasted pecans and enjoy .... this is my fav risotto!

Balsamic Pork Tenderloin

2012-01-25T15:50:00.001-05:00

While in Vancouver visiting friends back in 2006 I was treated to a delicious meal, Balsamic Pork Tenderloin with Butternut Squash Risotto ... soooo good. The food was fabulous and I was delighted to share it with friends in an amazing city like Vancouver. This meal was originally a Valentine's Day Dinner, Lisa and Jeremy take turns year after year treating one another to a homemade meal .... cooked with love! They each enjoyed the meal so much that it was added to their "go to" menu options when entertaining ... lucky for me! I loved it and scammed the recipe before I hoped back on a plane for Ontario.

Ingredients
1 or 2 pork tenderloins
2 tbsp of sesame oil
2 tbsp of soy sauce
1/4 cup of balsamic vinegar
1 tbsp of brown sugar
1-2 cloves of garlic .... go for 2, the more garlic the better I always say!

Combine marinade ingredients in a shallow dish or plastic ziploc bag and add the tenderloin to the mix
Place in refrigerator for at least a couple of hours to properly marinate the pork.
Remove tenderloin from the marinade and place on a shallow baking dish or cookie sheet
Cook in a preheated 350 degree oven for 45 minutes approximately on until done.

Easy Thai Garlic Shrimp

2012-01-24T20:14:00.003-05:00

This dish is perfect for a quick and easy dinner that takes you away from the everyday meat and potatoes meal. Appeal to the senses with sweet and salty flavours with as much or as little heat as you like. Steve found this recipe when looking for a new meal to make for me ... that's right, my man can cook! Although part of Steve's search criteria did included the word "Easy", I am sure it was only because he was short on prep time :)

Serve this sumptuous dish over rice for filling meal or in cute little cocktail glasses as an appetizer.

Ingredients
12-15 medium/large shrimp, tails removed makes for less mess while eating
2 tbsp of oyster sauce (we used the Golden Dragon brand)
1 tbsp of soy sauce
1 tbsp of fish sauce
1 tbsp of brown sugar
2 tbsp of lime juice (we ended up juicing half a lime, the fresh flavour of lime is a must so don't scrimp)
5-7 cloves of garlic, minced
2-3 tbsp of oil for the pan
1 fresh red chili, minced or 1/2 tsp of dried crushed red chili (we've upped the chili amount each time)
Fresh coriander, chopped
Lime wedges

If you are using frozen shrimp, place in a colander and allow to thaw
If you are eating this dish over rice, prepare it ahead of time as the prep/cooking is quick for this dish!
To prepare the sauce, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice and chilies, stir well.
Add shrimp to bowl toss, coating all of the shrimp
Over medium heat, add oil to a wok or frying pan, add contents of bowl to the pan and stir fry for 2-3 minutes, don't overcook your shrimp, nobody likes rubbery seafood!

Prepare in desired method and garnish with fresh coriander (maybe some extra minced chili) and a lime wedge.
Enjoy

Cuckoo for Coconut Oil!!!!!!!

2012-01-24T16:26:00.000-05:00

I am comfortable enough in my own coconut oiled skin to admit that I am in love and slightly obsessed with this all natural ingredient. I started reading up on it a couple of years ago but didn't end up trying it for one reason or another and I am so sorry I waited this long! My best piece of advice ... don't wait! Coconut Oil is the perfect addition to your pantry, your bag of diet tricks and your medicine cabinet. I saw this brand on my friend's facebook page and went right out to buy it once I read it was available at the Bulk Barn, we only live two minutes from a local Bulk Barn so I had no excuse!

The list of uses for Coconut Oil is endless but what jumped at me was that its a treatment for eczema and psoriasis. It's anti-fungal, anti-bacterial, anti-inflammatory properties make it an excellent topical treatment. My son has a patch on his scalp that looks and acts like psoriasis but doctors have yet to call it that. He's been on a steroid scalp lotion for 9 months with no improvement, 3 days of coconut oil applications once at bedtime and it's almost gone! Now I use the word "gone" loosely because I realize you don't get rid of psoriasis, but if this is any indication of how we can control it with an all natural product, then sign me up!

Other uses for Coconut oil include an all over skin conditioner, hair conditioner, lip balm, makeup remover, treatment for cuts and scrapes ... you can even make a toothpaste out of it ... but I can't vouch for that one!

Coconut Oil is a perfect cooking oil because it's smoking point is very high unlike that of Olive Oil, not to mention it has a fabulous taste that bumps up any dish. I melt a little in the microwave and add it to my already blended smoothie for a delish morning kick start. Including it in your diet helps skin and hair conditions from the inside as well as being appetite suppressant and a solution for acid reflux sufferers.

http://nutiva.com/products/coconut-oil-organic-benefits-nutiva/

Is there anything this oil can't do??? If so, I don't want to know. I am perfectly happy in my current coconut state of bliss!

My Guinness Chili

2012-01-22T16:59:00.000-05:00

If you put beer in it, they will come! My Guinness Chili has become a favourite at our workplace Chili Fest over the past couple of years. Even if people aren't Guinness fans they can't resist the offer of beer in food.

This chili has some heat to it, followed by a wonderful smokey flavour .... pair this with the full bodied taste of the famous Irish stout and you have a winner.

Be sure to allow the meat enough soaking time in the beer, start this well in advance of meal time or even the day before!

Ingredients - Where's the Beef ... and Bacon?!?
2 cans of Guinness
1 lb of stewing beef, cubed
1 lbs of extra lean ground beef
3-4 links of mild sausage, removed from casing and divided into small bite size pieces
1/2 of smoked bacon

Place stewing beef in a large sauce pan, open cans of Guinness, add 1 1/2 cans of the beer to the pan and drink the rest!
Cut bacon into thin slices and brown in pan, once cooked add to large sauce pan in the Guinness soak
Brown ground beef and add to the sauce pan
Remove casings from the sausage links and section into bite size pieces, cook and add to the Guinness soak
Allow meats to soak in the lovely stout for at least one hour!

Ingredients -Spice it Up!
1/2 tsp of smoked paprika
4-5 tbsp of McCormick's Chili Blend powder
1/2 can of Chipotle Peppers in Adobo sauce .... I ended up using the whole can but it's up to you
1 6oz can of tomato paste
1 can of diced tomatoes
1 large Spanish onion, chopped
1 can of white kidney beans (don't drain)
1 can of navy beans (don't drain)
1 can of black beans

Once the meat has soaked, add the can of tomato paste and stir until it is somewhat mixed in
Add chili powder, chipotle peppers (diced up) and tomatoes ... it's going to start to become a pasty mess but keep going!
Add chopped onion and cans of beans
Mix well and cook over medium heat for 8-10 minutes
Reduce heat to low and simmer, keep on low for several hours on the stove or place in a slow cooker on low for the day, I make it in the evening and let it simmer overnight so it's full flavoured for the Chili Fest at noon.

It makes a big batch but freezes well. Enjoy!!!

Curried Butternut Squash Soup

2012-01-21T14:56:00.000-05:00

I just came across this recipe in my collection and realized I haven't made it in years and I am not sure why! It is an amazing soup that incorporates lots of flavour sensations with the curry/garlic seasonings mixed with the flavour packed squash. It's a "must make" at least one a winter and I am officially putting back in my soup rotation! It's an easy soup to make and weighs in at only 180 calories per bowl! How can you resist that combination?

Ingredients
1 tbsp of butter
2 large onions, chopped
3 cloves of garlic, minced
1/2 cup of chopped fresh parsley
1 1/2 tsp of curry powder
6 cups of butternut squash, cubed
3 cups chicken stock
2 cups milk
1/2 tsp salt
1/4 tsp salt
1/2 cup of toasted sliced almonds
2 tbsp of sweet red pepper, minced

In a large saucepan melt butter over medium heat, add onions, garlic,1/4 cup of the parsley, curry powder and cook until onions are soft, approx 8 minutes
Add squash and stir allowing it to cook for 2 minutes
Add stock and bring to a boil
Reduce heat to medium/low and simmer covered for 15 minutes or until squash is tender
Remove from heat and let it cool
In small batches, add mixture to a blender and process until smooth, returning to saucepan
Add milk, salt and pepper, heat over medium heat for 3 to 5 minutes until heated throughout
Ladel into bowls and garnish with toasted almonds, minced pepper and parsley

Serve with a glass of Australian red and you are sure to chase away the chills! Enjoy

Mom's Fluffy Pancakes

2012-01-15T10:43:00.000-05:00

I have a confession to make .... for years I have been using a mix to make "homemade" pancakes. Sad isn't it? Well on New Year's day I had a break through .... I was out of mix and the boys wanted pancakes so I pulled out my recipe book and whipped up a batch of the biggest and fluffiest pancakes I've had since I was a kid. The stick to your ribs kind, none of this thin, crepe like business, just like Mom used to make! I have made them a few more times only because we were so surprised and pleased with the taste and consistency of fresh, unboxed ingredients. Once I realized I usually have all the ingredients I vowed to boycott the mix forever.

A pancake isn't a "Winkie Pancake" unless it is dressed properly .... it all starts with butter while the pancake is hot and can melt in, sprinkle brown sugar on top right away so it can stick to the melted butter and finally douse the whole thing with Maple Syrup! Makes your teeth hurt doesn't it? My dad has an additional variation that includes a layer of raspberry jam, right after the butter and before the brown sugar. It's not my preference but I guess it isn't any better or worse then my favourite!

Don't scrimp on size .... these flap jacks should fill your plate!

Ingredients
1 1/3 cups of all purpose flour
3 tsp of baking powder
1/2 tsp of salt
3 tbsp of sugar
1 egg
1 1/4 cup of milk
3 tbsp of melted butter or vegetable oil
1/4 tsp of vanilla

Stir all dry ingredients together into a bowl
In a separate bowl, beat egg and add milk
Make a well in the dry mixture and slowly add the egg/milk mixture
Add melted butter and vanilla
Stir quickly until ingredients are just mixed and the batter is still lumpy ... over mixing leaves you flat, mix just enough and you will have lovely, fluffy pancakes!

Don't forget the bacon and brown sugar .... enjoy!!!

Erdinger Weibbier & Erdinger Dunkel ... aka 'Dinger & Dunkle

2012-01-13T21:26:00.000-05:00

Okay, I admit it ... I am straying from my theme of family recipes by discussing beer ... but this blog is also about all things tried and true so it only seems fitting that I open a section on beer.

Yes I am Canadian, but I am not a fan of many Canuck brews, unless of course it is a full bodied beer that comes from a quaint microbrewery that deserves a nod not only for the quality of craftsmanship, but also for incorporating beer into a money making venture. Brilliant as far as I am concerned!

There are many types of beer that are on my list of favourites and while Guinness is my "go-to/must have" I thought I would introduce a lesser known beer that is tops on my list ... Erdinger Weibbier. I refer to this unique beer simply as "Dinger", a quality wheat beer that is brewed in accordance with the traditional Bavarian Purity Law. It is a bottle fermented brew that has visible sediment in each bottle but if poured properly you are left with something quite extraordinary. This is the champagne of wheat beers in my opinion and stands in a class all it's own.
Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/weissbier.html

'Dinger's equally tasty Uncle is a dark wheat beer that also follows strict brewing traditions while using different ingredients to produce a darker, spicier flavor. As in all dark beer, malt is used to add colour and flavour. Keep in mind that this is also a bottle fermented beer that can leave less than desirable particles floating in your brew. Be sure to pour Dinger and Dunkel into a tall glass leaving about an inch of beer in the bottle, swirl it around a few times and pour the remainder into your glass. The result is a gorgeous tall beer ... pretty enough for a picture! Full of flavour this is sure to never disappoint. My dad and I have been enjoying this beer for a couple of years now and I have a cousin who even refers to him as "Dunkel John" .... kinda funny :) Cheers!!!

Visit http://www.erdinger.de/en/erdinger-weissbier-products/beer/dark.html

Mom's Sausage Soup

2012-01-13T13:07:00.002-05:00

This is a favourite for everyone, not only because it taste good but also because it's so easy to make. This soup only takes about 30 minutes to make but tastes like it simmered all day. Not to mention cleanup is a breeze with this one pot method. My mom has made this on many occasions and it always heralds rave reviews. Serve with a crusty bun or bread and this hearty soup is sure to warm every soul!

Savoury Sausage Soup

Ingredients
2 sweet Italian sausages
2 hot Italian sausages
2 large shallots,diced (or your choice of onion)
1 carrot, diced
2 stalks of celery, diced
2 cups (more of less) of chicken stock
1 can of white kidney beans
2 hand fulls of a small pasta of your choice
3/4 cup of canned diced tomatoes, well drained
2-3 cups of water
1 handful of your choice of greens .... spinach, kale, chard, bok choy
2 tbsp of olive oil
Pepper to taste

Heat oil in a large pot
Remove casings from sausages and pinch into small bite size pieces, brown in the pot
Add diced shallots, carrot and celery ... cook until translucent
Remove from heat and drain excess oil
Add chicken broth, deglaze the pot to ensure you mix in all that flavour!
Add white kidney beans, drained and well rinsed!
Add pasta .... 2 handfuls really is enough
Add tomatoes .... drain well!
Add 2-3 cups of water, everything should be covered by 1-2 inches of liquid.
Season with pepper to your liking

Bring to a boil then simmer for 10 minutes. Test for seasoning, salt will be added through the sausage and beans .... mom doesn't add salt but you can play around with the taste if you need to.
Add your choice of green .... just a generous handful. If you are using spinach save it right until the end to throw in, if you choose kale, chard or bok choy add them in earlier to allow cooking time.

Serve with a fresh bun and savour the flavour, enjoy!!!

Canadian Chowder aka Great White North Chowder

2012-01-11T09:16:00.001-05:00

A wise man once said "All good homemade soups should have bacon and beer in them!" and I couldn't agree more. This delicious soup comes from a good friend of mine, Jason Gordon who has his priorities straight when it comes to selecting fine ingredients for a soup! While I am a huge fan of beers from the UK this recipe is Canadian all the way so stock up on some Molson's, some Canadian Bacon and don't forget the flavourful Old Cheddar ... Jason used Wilton Old White Cheddar and I couldn't be happier with his selection! The quantities are vague as Jason was going from memory so play around as you go but don't deviate from the Canadian flavour trifecta ... Beer, Bacon, Cheese

Ingredients
1-2 lbs of thick cut Canadian Back Bacon cut into 1" pieces
4 large white potatoes peeled and cubed
3/4 of a large butternut squash, peeled and cubed
2 leeks chopped, but not too fine
1/4 cup of butter
4-6 cans of chicken broth or 1L carton
2 Bottles of Canadian Beer (Molson)
500ml of heavy cream
Shredded Old White Cheddar (from the Wilton Cheese Factory of course)
Salt and Pepper to taste

Open the first bottle of beer and enjoy while preparing the soup
Add the back bacon to a large stock pot and cook covered until it is cooked half way, drain off excess grease (a little is ok but not too much)
Add potatoes, butternut squash, leeks, butter, salt and pepper to the pot and cover. Do not add liquid yet just let the steam do the work until the potatoes start to soften (approximately 10 minutes)
Add the chicken broth and the other bottle of beer .... assuming you didn't drink it yet, and bring to a boil, let it roll for 5-10 minutes until potatoes are soft.
As it is boiling, stir in the cream a little at a time until the soup begins to thicken, depending on amounts of ingredients used it may take the whole carton but usually you only need about 3/4 of it.
Once the cream has been added allow the soup to simmer for at least 15 minutes on a low temperature ... the longer the better ... have another beer while you wait!
Ladle into bowls and top with fresh ground pepper and a pile of Canadian Cheddar Cheese!
Enjoy your soup "Eh"!

Deb's Pickled Eggs

2012-01-10T14:20:00.001-05:00

Everyone loves pickled eggs but nobody ever makes them! I've even heard of people buying a jar and reusing the brine, save yourself the bellyache and make your own!!! This is a simple and different way to include eggs into your diet without extra calories. My mom has made these for years, make up a batch today and have them for quick protein punch!

Eggs First ...
Place eggs in cold, salted water, bring to a boil, shut off the heat and cover. Let cool to room temperature. Cook a few extra eggs in case some of the eggs don't peel quite the way you wanted.
Leave eggs in the fridge for a day or two then peel them. The above steps help to remove the shell easier!
Place eggs in a jar, fill it but be sure to not pack too many into the jar!

Ingredients - Brine
1 cup of water
2 cups of white wine vinegar
5 tsp of salt ... mom uses coarse kosher salt
1 or 2 bay leaves ... more if you prefer
1 or 2 lightly bruised cloves of garlic ... more if you prefer ;)
2 tsp of granulated or powdered garlic
1/2 tsp of fresh ground black pepper or 5-6 whole pepper corns
**If you have dried sweet red pepper add a pinch, mainly just for colour!

Assemble above ingredients in a pot and bring to a boil.
Pour over the eggs in the jar
Leave on counter to cool to room temperature
Drain the brine off the eggs
Reheat to a boil again
Pour over the eggs in the jar again and cool until just warm to the touch
Refrigerate for 2 weeks

Sample after 2 weeks...if not pickled to your liking drain off 1/2 cup of brine and discard. Add 1/2 cup of white wine vinegar and once again bring to a boil and pour over your eggs allowing them to cool to just warm enough to touch. Refrigerate for another week.

Keep refrigerated and enjoy!!!

Elizabeth's Carrot & Garlic Soup

2012-01-10T13:01:00.003-05:00

It may not be a typical snowy and cold January like Kingstonians are used to but we can still stand a little warming up from the inside out! This lovely soup is a favourite of my soon to be Mother-In-Law's, Elizabeth .... it is tasty and full of flavour and a great way to get that source of beta carotene into your diet! Make up a batch of this colourful soup on a cold winter's night and you are sure to feel the comforts of home.

Ingredients
2 heads of garlic ... yes heads not cloves, this soup has "Garlic" in it's name!!!
1 tbsp of extra virgin olive oil
1 onion, chopped
1/2 tsp each of salt and pepper
5 cups of vegetable stock
3 cups of chopped carrots
1 potato, peeled and chopped
1 cup of shredded fresh basil
1/4 cup of light sour cream or plain yogurt (optional)
1/4 cup of minced fresh chives

Separate and peel garlic cloves
Over medium heat, add oil to a large saucepan.
Combine onion, garlic, salt and pepper stirring until onion is soft ... approximately 5 minutes
Add in vegetable stock, carrots, potato and 1 cup of water, bring to a boil
Cover and reduce heat, simmer until vegetables are tender ... approximately 20 minutes
Use an immersion blender or blend small batches in a counter top blender to puree the soup until smooth adding water to thin if desired.
Stir in basil, ladle into bowls topping with a dollop of sour cream and a sprinkle of chives and enjoy!!!

***Be imaginative with your toppings, try homemade garlic croutons or crumbled bacon!

This soup will keep for up to 2 days in your refrigerator.

Turkey Stoup

2011-12-29T14:06:00.001-05:00

Are the holidays over? Are you turkeyed out but still have some of the left overs to clean up? Make some Turkey "Stoup"!!! Clean out your fridge with this quick and easy throw together stew/soup recipe that my mom always made. By using your gravy, you are sure to have a bowl full of flavor for that last turkey taste!

Ingredients
Left Over Turkey
Left Over Veggies (any and all ... except mashed tatties of course!)
Left Over Gravy
3 Carrots, chopped
3 Celery Stalks, chopped
1 onion, chopped
2 cloves of garlic, chopped
1 pkg of Chicken Stock

-Saute chopped carrots, celery, onion and garlic in a small amount of olive oil over medium heat to begin cooking and releasing all the aromas ... add a dash of salt ... remember this is a throw together recipe so taste as you go!
-After a few minutes of sauteing add half the tetra package of chicken broth and let the veggies continue to cook and soften for another 10 minutes.
-Add in the remaining chicken stock along with all of your left over gravy (a bowlful should do the trick!)
-Add in all left over veg ... we had left over roasted turnip and balsamic glazed brussel spouts so it added a whole lot of flavor!
-Add in diced left over turkey and simmer.
-Serve with a fresh round of Yorkies and enjoy!!!!

Yorkshire Pudding ... Better known as Yorkies

2011-12-24T11:07:00.001-05:00

No British Christmas dinner is complete without a mountain of Yorkshire Puddings to add to your plate and douse with gravy! I had never made Yorkies before but contacted a high school friend who had posted about her mum's on facebook, I made them for the first time this past Thanksgiving and I will never have another turkey dinner without them! I think it was what sealed the deal for Steve and I .... he asked me to marry him about a month before my yorkie success but I think it still scored me some brownie points!
Share these with your family this holiday season, from the Switzer family to me and now from me to you!

Ingredients
1 cup of milk
1 cup of flour
2 eggs
1/4 tsp of salt

Preheat oven to 450
Mix salt and flour together
Add milk to form a smooth paste
Add eggs and beat for 2 minutes
Grease muffin pan with roast drippings and place in the oven and heat up until the pan is hot and starting to slightly smoke
Pour mixture into the muffin cups, approximately 1/2 inch deep
Place in oven and bake for 20-30 minutes, decreasing the heat as the baking is accomplished

Thanks Amy!!!

Aunt Sharon's Wife Saver Breakfast

2011-12-19T14:40:00.001-05:00

What woman doesn't need a little saving on the busiest morning of the year? The big day is just around the corner and there is no better way to start the day then popping this "make ahead/all-in-one" dish into the oven to cook while the gifts are being opened on Christmas morning. Prepare the ingredients the night before and set it the fridge overnight, an hour in the oven is all this dish needs to be ready and cooled long before the wrapping paper is even cleaned up off the floor! One portion is more than enough to tide you over until turkey time!!!

There are many slight variations of this recipe but this is the original one that was shared with our family from my Aunt Sharon. Cheers to all the woman who plan ahead!!!

Ingredients
1 1/2 cups of milk
6 eggs beaten
1/4 cup of green pepper
1/4 cup of onion
1-2 tsp of Worcestershire Sauce
1/2 -1 tsp of mustard powder
Dash of Tabasco Sauce
Salt and Pepper to taste
16 slices of bread, crusts removed
8 slices of cooked/sliced ham
8 slices of cheddar cheese

Grease a 9x13 pan, place half of the bread slices in the pan. Cover with ham and cheese and then cover with remaining bread slices.
Combine remaining ingredients and pour over the bread
Cover with plastic wrap or foil and refrigerate overnight

In the morning, combine 1/4 cup of melted butter and 1 cup of crushed corn flakes and spread over bread. Bake at 350 for about 1 hour.

Put on your cape and get ready to save the day with this crowd pleaser!

Colette's Tourtiere

2011-12-19T13:51:00.000-05:00

Tourtiere is a savoury double crusted meat pie that originated in Quebec and made it's way onto our dinner table from a dear family friend Colette way back in the 1980's. Colette shared the family recipe that came from her home town in St. Hubert, Quebec and it quickly became one of our favourites. This dish is full of flavour and the perfect addition to any table on a cold snowy day, share it with your loved ones and warm them up ... from the inside out! Throw in a card game of canasta, some star wars figures and cabbage patch dolls and you have a Winter's afternoon in Kingston, circa 1983!!!

Ingredients
1 lb of ground pork
1 lb of ground beef
1 onion chopped
1 cup of water
1/2 tsp cinnamon
1/2 garlic powder
1/8 tsp Cloves ***or less
salt and pepper to taste

Cook meat, onion and water for 30 minutes on stove top
Add spices to the mixture
Makes enough for 2 double pie crusts, split the mixture between each pie shell
Bake at 350 for 35-40 minutes or freeze and bake later

My Little BIG Cheesecakes

2011-12-19T10:04:00.003-05:00

These guys might be smaller but there is no scrimping on taste!!! My Little BIG Cheesecakes are big New York style cheesecake taste packed in little muffin size servings. These are perfect for parties and gatherings that make plating and serving a traditional cheesecake somewhat difficult. Instead of a shortbread crust that can be crumbly when eaten off of a plate, I have used a round Nilla cookie in the bottom of each muffin cup. This gives you the look and feel of a crust without the mess! Any topping can be added to create variation in your menu options but be sure to swirl in jam, fruit coulis etc. to ensure even baking.

I made these today for Steve to take as nibblies at the office tomorrow. One batch had to be strawberry just to keep it festive and the other was a simple chocolate and caramel combo. I`m hoping they are a hit but if not it means they may just make it back home at the end of the day. We sampled one of the strawberry lovelies after they had cooled and I have to say .... I am pretty excited! This a perfect addition to my cheesecake selection. Try some out this holiday season, they will store for up to a month in an airtight container.

Ingredients
2 pkgs of cream cheese, softened to room temperature***use only full fat
3/4 cup of white sugar
2 tbsp of cornstarch
1 tbsp of vanilla
2 extra large eggs
1/3 cup of whipping cream
12 Mr. Christie Nilla cookies
12 Muffin Cups

Place muffin cups in a muffin tin, fill each cup with one Nilla cookie. Set aside
Cream one package of cream cheese, 2 tbsp of cornstarch and 1/4 of sugar on low until creamy.
Scrap down sides
Blend in the other package of cream cheese and remaining sugar
Add vanilla and one egg and blend into mixture
Add remaining egg and blend
Blend in whipping cream, be sure to not over mix!

Divide the batter into muffin tins filling them almost to the top.***Add in desired toppings jams/sauces, if adding in chocolate chips or skor bits add them in before the batter or simply decorate on top after they come out of the oven as they will make your cakes fall in the center like mine did!***

Place muffin tin in a shallow dish containing enough water so that it covers 1 inch up the sides
Bake in a preheated 350 oven for 45 minutes or until set in the centre ad light brown around the edges
Remove from oven and cool on a wire rack for 2 hours. Cover with plastic wrap and place in freezer for at least 1 hour, still in muffin tins to help maintain shape
Refrigerate until ready to serve. Decorate as desired (if at all) .... and enjoy!!!!

Grandma Kerr's Bread Dressing

2011-12-15T12:41:00.000-05:00

A turkey dinner is not complete without bread dressing. Everyone has their own variation that appears on family dinner tables and this one was passed from my Dad's Mom to my Mom and now onto me. It's not a quick recipe but it is well worth the effort, we have always baked it slow and low in the oven. You can make it ahead of time and then reheat it as dinner time approaches, we weren't ones to stuff the turkey so it requires a little more planning in terms of oven space.

Summer Savoury is the star of this dressing which can sometimes be a very difficult herb to find. I prefer the fresh kind that is found in the produce section, it's still on the stem and much more fragrant. Be sure to remove any stems and twigs that may come off with the herb leaves before adding it to any recipe. To release the flavour, grind the leaves in the palm of your hand. If you have trouble finding fresh Summer Savoury the bottled kind will do, the key to this recipe is the unique herb so no substitutions!!! Most dressing/stuffing recipes call for Sage which is lovely, but a different taste all together!

I have made this dressing for many years and have never followed a recipe, it's one of those handed down treasures that is all about look and feel! My recipe is enough to share at a LARGE family dinner, it would be best to cut the ingredients back if it's just for a smaller group. Share this dish with your loved ones and fill your house with the warm smells of the holiday season.

Ingredients
1 loaf of white bread, cubed
1 loaf of brown bread, cubed
4-5 sweet/vidalia onions chopped
1 lb of butter
1 carton of Chicken Stock
Summer Savoury
1 large aluminum roasting pan

-Cube and place bread in a large roasting pan (fill it to the top ... you won't likely use all the bread though). Season bread with salt and pepper and toss with a drizzle of olive oil. **Place in the oven at 350 to dry out the bread if it is too fresh
-Melt 1/2 lb of butter and saute chopped onions (for variations I have included mushrooms, shallots and garlic for extra flavour)
-Add in Summer Savoury, 1 to 2 "palmfuls" or rounded tablespoons to allow the flavour to infuse with the butter and onion mixture
-Add in 1/2 of the carton of chicken stock and continue cooking until the onions are soft
-Spoon over the bread cubes, mixing as you go ... don't just dump it all on at once!!!
-If you don't have enough liquid to moisten all of the bread melt some extra butter, summer savoury and additional chicken stock ... you want the bread moist enough, but not a gooey mess!
-Bake at 275-300 until golden brown .... this might take a while. Stir it around every 15 minutes or so and remove from the oven once the dressing has reached your desired "look and feel". Mine is usually anywhere from 1-2 hours depending on how much bread and liquid is used. Place in a serving dish and set aside until dinner time! Be sure to make enough for leftover dressing sandwiches .... my Dad's favourite!

Turtle Cheesecake

2011-12-14T08:13:00.002-05:00

I made this cheesecake for Steve on his birthday in August and everyone loved it. It's a rich creamy New York style cheesecake with pieces of toasted pecans, caramel and pieces of chocolate, all covered in my Aunt Carole's recipe for Chocolate Glaze. On the bottom is my signature shortbread crust with chopped toasted pecans for added flavour.

These cheesecakes are huge, be sure to use a 9" spring form pan for best results. The first bite alone is worth the time and effort, enjoy and don't forget the rules!!!

Turtle Cheesecake

Ingredients - Crust
1 cup of butter
2/3 cup of white sugar
2 cups of flour
1 cup of chopped toasted pecans
2 tsp of vanilla
3/4 cup of choc chips/chunks
Skor Bits
Caramel Ice Cream sauce

Wrap the outside of the spring form pan with foil, covering the bottom and sides
Cream butter, sugar and vanilla until light and fluffy
Add flour and 1/2 cup of finely chopped pecans until blended and press into a greased 9" spring form pan
Sprinkle chocolate chips, skor bits if you have them and the remaining toasted pecans on the crust
Drizzle caramel sauce (a few spoonfuls) all over the crust and set aside (unbaked)

Ingredients - Cheesecake
4 pkgs/bricks of cream cheese at room temperature **use only full fat
1 2/3 cups of white sugar
1/4 cups of corn starch
1 tbsp of vanilla
2 extra large eggs
3/4 cups of heavy whipping cream

Put one package of cream cheese, 1/3 cup of the sugar and corn starch in a large bowl and beat on low until creamy (about 3 minutes) scraping down the bowl several times. Blend in the remaining cream cheese one package at a time scraping down the sides after each one
Increase mixing speed to medium and blend in the remaining sugar and vanilla
Blend in eggs one at a time, beating well after each one
Blend in the whipping cream but be careful to not over mix
Gently spoon batter over the crust
Drizzle more of the caramel sauce on top of the batter and sprinkle with a few chocolate chips
Place the cake in a large shallow pan (I use my roasting pan) and fill the pan with water so it comes up the side approximately 1".
Bake at 350 until the edges are a light golden brown and the top is a light golden tan colour, approximately 1 1/4 hours. Remove the cheesecake from the water bath and take off the foil. Cool on a wire rack for 2 hours.
Cover with plastic wrap and refrigerate until completely cold (at least 4 hours, but overnight is best)

Ingredients - Aunt Carole's Chocolate Glaze
9 double squares of Baker's Chocolate, chopped
150 ml of whipping cream
2 tbsp of margarine or butter
1 tsp of vanilla

Heat cream and remove from heat adding chopped up chocolate
Let sit for 30 seconds
Add margarine and vanilla and stir until completely melted

Remove the outer ring from the cheesecake and place it on a wire rack with wax paper underneath, slowly pour the chocolate over the top and down the sides. Return the cheesecake to the fridge to allow the chocolate to harden.

Cut and serve with a sharp edged knife, not a serrated one. If there is any leftover cheesecake wrap it and store in the fridge or freezer to ensure none goes to waste!!!