tag:blogger.com,1999:blog-18972185826907186922024-03-05T07:07:45.423-06:00Kathy's Kitchen<a href="http://kitchenkathy.blogspot.com/">Approaching love & cooking with reckless abandon</a>Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.comBlogger430125tag:blogger.com,1999:blog-1897218582690718692.post-54849033345804316682014-05-30T18:45:00.000-06:002014-05-30T18:45:06.017-06:00Sausage Stuffed Mushrooms<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">Here's what my hubby and I had for supper tonight. It probably wasn't the healthiest meal, but it was delicious. (I made the kids hotdogs, some scrambled eggs, and frozen peas. They were happy. We were happy. It was a good way to start the weekend.)</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">This made a lot, and I only had 6 jumbo mushrooms so I'm going to bake the rest of the cheese mixture with some cheese on top and serve it as a hot appetizer with tortilla chips later this weekend. You could always just use 12 jumbo mushrooms instead if you want lots.</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">SAUSAGE STUFFED MUSHROOMS</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">6 jumbo mushroom caps</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">1 pkg. ground Italian sausage</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">1 onion, diced</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">1 tomato, diced</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">1 pkg. cream cheese</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">Molto Bene sauce (2 tbsp. Epicure's Molto Bene Secret Sauce, 1/4 c. water, 2 tbsp. olive oil)</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;">grated cheddar cheese</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13.63636302947998px; line-height: 17.563634872436523px;"><br /></span>
<span style="color: #141823; font-family: Helvetica, Arial, lucida grande, tahoma, verdana, arial, sans-serif;"><span style="background-color: white; font-size: 14px; line-height: 17.563634872436523px;">Remove mushroom stems and dice them. Sauté onions and mushroom stems in a bit of butter until soft. Add sausage and cook until browned. Stir in tomatoes, cream cheese, and Molto Bene sauce. Scoop mixture into mushroom caps. Place in a baking dish lined with tinfoil (or a grilling pan - I did mine on the bbq). Top with grated cheese, and bake until golden brown.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1explQGsklI1ZFBUo59qFmazqiByKfj-FuWYt1TGN9QgyJ4oJgRuplQfG6RldLDbaFZUquzSqNASiiy2Z1EU93EuakXPASLh-HG-L2-T6oFsbf0WddgNABG3qWJTx4xGTyvuYID1qy4/s1600/IMG_1848.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1explQGsklI1ZFBUo59qFmazqiByKfj-FuWYt1TGN9QgyJ4oJgRuplQfG6RldLDbaFZUquzSqNASiiy2Z1EU93EuakXPASLh-HG-L2-T6oFsbf0WddgNABG3qWJTx4xGTyvuYID1qy4/s1600/IMG_1848.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To die for!</td></tr>
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</span></span>Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com3tag:blogger.com,1999:blog-1897218582690718692.post-66341184782773199602014-05-06T17:46:00.001-06:002014-05-06T17:46:07.317-06:00Crockpot Caesar Chicken Wraps with Balsamic Sriracha CAESAR CHICKEN WRAPS WITH BALSAMIC SRIRACHA<br />
3-4 chicken breasts<br />
2 tbsp. Epicure's Caesar Salad Dressing Mix<br />
2 tbsp. mayonnaise<br />
1 tbsp. lemon juice<br />
1/4 c. milk<br />
1/4 c. olive oil<br />
2-3 tbsp. parmesan cheese<br />
1 tbsp. Epicure's Sriracha Sauce Mix<br />
1/6 c. ketchup<br />
1/6 c. balsamic vinegar<br />
tortilla wraps<br />
lettuce, tomato, avocado, etc<br />
grated cheese<br />
<br />
Place chicken in the crockpot. Combine Caesar dressing mix, mayo, lemon juice, milk, oil, and parmesan cheese. Pour over chicken and cook on low for 5-6 hours. Remove from crockpot, discard excess liquid, and shred chicken with forks. In a small bowl, combine Sriracha mix, ketchup, and vinegar. Put chicken and other toppings in a tortilla wrap and drizzle with Sriracha sauce.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BI0XHbaAMTJgDiC3vJdJrTpQyqaC-C6GsZrGQ6Rwhxellx3hgpEUq9wGkSEWsTT76xxxYMqG-2XTWlrDtN4X3BcXuqS0IKMQE4k9LswtdUDVUyOQnoQfVYE3Bm4jXiozDltTJGTDRWk/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BI0XHbaAMTJgDiC3vJdJrTpQyqaC-C6GsZrGQ6Rwhxellx3hgpEUq9wGkSEWsTT76xxxYMqG-2XTWlrDtN4X3BcXuqS0IKMQE4k9LswtdUDVUyOQnoQfVYE3Bm4jXiozDltTJGTDRWk/s1600/IMG_1774.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was delicious!</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com1tag:blogger.com,1999:blog-1897218582690718692.post-53237178946850798192014-04-25T20:21:00.000-06:002014-04-25T20:21:01.146-06:00Maple Sriracha Chicken WingsI saw this recipe online and adapted it to use some of the new Epicure products from the Spring/Summer 2014 catalogue.<div>
<br /></div>
<div>
MAPLE SRIRACHA WINGS</div>
<div>
2-3 lbs. chicken wings</div>
<div>
1 c. flour (I think I would cut it down to 3/4 c. next time just to get more flavour on the wings)</div>
<div>
2 tbsp. Epicure's Oh Canada Dry Glaze</div>
<div>
2 tbsp. Epicure's Jamaican Jive Dry Glaze (I might use 4 tbsp. of this next time and leave out the Oh Canada, since there's already lots of maple flavour from the sauce at the end)</div>
<div>
salt & pepper</div>
<div>
2 eggs</div>
<div>
3 tbsp. water</div>
<div>
3/4 c. maple syrup</div>
<div>
2 tbsp. Sriracha sauce (homemade by using 1 tbsp. Epicure's Sriracha spice, 1/6 c. ketchup, and 1/6 c. vinegar - this makes just a little bit more than the 2 tbsp. you need for this recipe)</div>
<div>
<br /></div>
<div>
Combine flour and seasonings in one bowl. Combine eggs and water in another bowl. Dredge chicken wings in flour mixture, then egg wash, and then back in the flour mixture. Place on a baking sheet lined with parchment paper or tin foil. Bake at 375 F for 45-60 minutes. Meanwhile, bring maple syrup and sriracha sauce to a boil, then simmer until sauce has reduced to about 1/2 a cup. When wings are done, toss them in the sauce before serving.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWqVx_wAnd7TvdqHVNw5YHHhQj4JZqWxGhRaF5Vm7LBrXQtfkXha47B12po_CebfG1sqI53fg6kJWF3t9L6dcXEDjxTb9D9SvAD_U-oPGl4dSsCnJ7KEM3YgxK0pcViiuPa_iHhIPN4Q/s1600/IMG_1764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinWqVx_wAnd7TvdqHVNw5YHHhQj4JZqWxGhRaF5Vm7LBrXQtfkXha47B12po_CebfG1sqI53fg6kJWF3t9L6dcXEDjxTb9D9SvAD_U-oPGl4dSsCnJ7KEM3YgxK0pcViiuPa_iHhIPN4Q/s1600/IMG_1764.JPG" height="300" width="400" /></a></div>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com1tag:blogger.com,1999:blog-1897218582690718692.post-69280902927081133832014-04-15T18:00:00.002-06:002014-04-15T18:00:19.162-06:00Bali Glow Shrimp & Scallops with Coconut RiceThis recipe features a new Epicure product (Bali Glow Dry Glaze). It's very simple to make, and tastes delicious!<br />
<br />
BALI GLOW SHRIMP & SCALLOPS WITH COCONUT RICE<br />
1 pkg. frozen shrimp & scallops (I bought this at Sobey's - it said to cook from frozen, so that's what I did. You could use fresh shrimp & scallops too.)<br />
2 tbsp. coconut oil<br />
2-3 tbsp. Epicure's Bali Glow dry glaze (I didn't measure - this is approximate)<br />
1 can coconut milk (1 c. is for the rice, and the rest is for the sauce)<br />
1 c. basmati rice<br />
Optional: 1 red bell pepper (I didn't have one, but it would be perfect in this recipe!)<br />
<br />
In a pot, combine 1 c. water, 1 c. coconut milk, and 1 c. rice. Bring to a boil, then cover and reduce heat, simmering for about 15 minutes.<br />
In a wok or frying pan, heat oil over medium-high. Add shrimp & scallops and sprinkle with Bali Glow. Cook for about 4-5 minutes. Drain the liquid and set the seafood aside. Add the rest of the coconut milk to the pan and sprinkle a bit more Bali Glow. Bring to a boil and then simmer until slightly thickened. Toss the shrimp & scallops in with the coconut sauce and serve over rice.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVH9fchokQCVK1qQxebiRijklDa4zbOVm1o8vVmdtVQukFiBCMFmdYGWE3WN1IcAniOdR5x9QjgKMo0fVHmKUklTU3ArvEm06r47Gs_c2S5hwXx_bAzfseRajCOSE8CzBSI_KMmn8GLk/s1600/IMG_1713.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglVH9fchokQCVK1qQxebiRijklDa4zbOVm1o8vVmdtVQukFiBCMFmdYGWE3WN1IcAniOdR5x9QjgKMo0fVHmKUklTU3ArvEm06r47Gs_c2S5hwXx_bAzfseRajCOSE8CzBSI_KMmn8GLk/s1600/IMG_1713.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavours of lemongrass, lime, chili, and coconut - yum!</td></tr>
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<br />Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-15164558614413228162014-01-04T17:33:00.002-06:002014-01-04T17:33:47.960-06:00Thai Coconut Chicken SoupTHAI COCONUT CHICKEN SOUP (based on <a href="http://www.bettycrocker.com/recipes/slow-cooker-thai-coconut-chicken-soup/7cc193b0-0b00-4ff5-9527-ae68db64039b">this recipe</a>)<br />
coconut oil (or any oil)<br />
1 onion, sliced<br />
4 garlic cloves, chopped<br />
2 tbsp. Epicure's Mango Curry Dip Mix<br />
1-2 tbsp. fresh ginger, grated<br />
3 chicken breasts, chopped<br />
1 red pepper, chopped<br />
2 carrots, sliced diagonally<br />
3 c. chicken broth (3 c. water + 1 1/2 tbsp. Epicure's Chicken Bouillon Base)<br />
2 tbsp. fish sauce<br />
1 c. mushrooms, sliced<br />
1 can coconut milk<br />
juice of 1 lime<br />
fresh basil<br />
<br />
Heat oil in a large pot and sauté onions over medium heat. Add garlic, Mango Curry Dip Mix, and ginger and cook for a few minutes. Add chicken and brown it on all sides (if possible). Add red pepper and carrots, and pour in chicken broth and fish sauce. Bring to a boil, then reduce heat, cover, and simmer for 2 hours. (The carrots were really soft so maybe I would only cook this for 1 hour instead.) Add mushrooms and coconut milk and continue simmering for 30 minutes. Stir in lime juice and fresh basil before serving.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrIULmSD0k4wYgAJJXqqDX7psloTrLd5-EU_OhOB0kOJs2UgginiAhtUhyphenhyphenGxjyFMHJVTd0bN2v5epkXHSDBz7XK1YA6pUvyhda_URviDGligmOxBsuO615bsXfGYMULguJDrRqdBAwdY/s1600/IMG_1511.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrIULmSD0k4wYgAJJXqqDX7psloTrLd5-EU_OhOB0kOJs2UgginiAhtUhyphenhyphenGxjyFMHJVTd0bN2v5epkXHSDBz7XK1YA6pUvyhda_URviDGligmOxBsuO615bsXfGYMULguJDrRqdBAwdY/s400/IMG_1511.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, that was a good way to warm up when it's -40 outside!</td></tr>
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<br />Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com3tag:blogger.com,1999:blog-1897218582690718692.post-38860361633568765932013-12-10T23:59:00.001-06:002013-12-10T23:59:21.099-06:00Easy Christmas Baking - Homemade Turtles & Candy Cane PretzelsI'm not sure if this qualifies as "Christmas baking", because I barely used the oven, and I didn't dirty a single bowl or spoon. (I can't take credit for the recipes because they are probably all over the internet from numerous sources.)<br />
<br />
Check out these ridiculously simple treats:<br />
<br />
HOMEMADE TURTLES<br />
pretzels<br />
Rolos<br />
pecan halves<br />
<br />
CANDY CANE PRETZELS<br />
pretzels<br />
dark and white chocolate chips<br />
crushed candy canes<br />
<br />
Lay pretzels on a baking sheet lined with parchment paper or a baking mat. Put a Rolo or a few chocolate chips on top of each pretzel. Put in the oven at 350 F for 3-5 minutes, until chocolate has melted slightly (you don't want the Rolos to melt completely - I only baked the Rolo pretzels for 3 minutes, but the ones with chocolate chips took about 5 minutes. I did one tray of Rolo pretzels first, and then I did one tray of candy cane pretzels later.) Remove from the oven, and immediately squish a pecan half into each Rolo, and sprinkle some crushed candy cane over the chocolate chips. Allow them to cool, and then transfer the pan to the fridge to solidify the chocolates. Once they are hard, you can take them off the baking sheet and store in the fridge or freezer.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jzJiOQ_yE4JQwc4uJOhWoD_zqObqobfZ9p-Qr186mI1q_eHC3-jq8DI-D7XdF-JQv5ZfWSRt9dtHGrgEZulajRUb1g8txuIgiq6QA28GcVjYj9g1-w_m7SfZ6MwTCDLwQiAnVomjCaY/s1600/IMG_1447.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8jzJiOQ_yE4JQwc4uJOhWoD_zqObqobfZ9p-Qr186mI1q_eHC3-jq8DI-D7XdF-JQv5ZfWSRt9dtHGrgEZulajRUb1g8txuIgiq6QA28GcVjYj9g1-w_m7SfZ6MwTCDLwQiAnVomjCaY/s400/IMG_1447.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are going in little baggies for teacher Christmas gifts!<br />I made 5 dozen Turtles and 5 dozen candy cane pretzels in less than half an hour.</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-13635019341538462762013-11-20T10:03:00.001-06:002013-11-20T10:03:55.548-06:00Lemon Balsamic Beets & PotatoesLEMON BALSAMIC BEETS & POTATOES<div>
beets, peeled and chopped</div>
<div>
baby potatoes, halved or quartered (use however many beets and potatoes you need to feed your family)</div>
<div>
2 tbsp. olive oil</div>
<div>
2 tbsp. balsamic vinegar</div>
<div>
juice of 1/2 a lemon</div>
<div>
salt & pepper</div>
<div>
<br /></div>
<div>
Toss the vegetables with oil, vinegar, and lemon juice. Spread on a baking sheet (leaving excess liquid behind) and season with salt & pepper. Roast at 400 F for about 40 minutes (depending on the size of the vegetables).<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs66EyJvZ_HgMUNT7BZ9komLyDdp96N2oJfm1Sd0rAOaLKnwm4eEn1HBlIVgV9HxBKVJXCIwGlPFCMtdUwlYpvkAaBDbkErIIuObiY7C25nG44LRp5jHRb4cVbh3LDNbzZJNZ3Na7SYY4/s1600/IMG_1412.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs66EyJvZ_HgMUNT7BZ9komLyDdp96N2oJfm1Sd0rAOaLKnwm4eEn1HBlIVgV9HxBKVJXCIwGlPFCMtdUwlYpvkAaBDbkErIIuObiY7C25nG44LRp5jHRb4cVbh3LDNbzZJNZ3Na7SYY4/s400/IMG_1412.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, I finally found a beet recipe that I like!</td></tr>
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</div>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-80939675590745416992013-11-20T09:45:00.001-06:002013-11-20T09:45:24.367-06:00Copycat Red Lobster Biscuits<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">My friend posted her recipe for biscuits the other day, and I tried it out tonight to go with our lazy supper of cream of broccoli soup. (I just didn't feel like cooking tonight!)</span></span><br />
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">These look like the yummy biscuits you get at Red Lobster, except these ones aren't filled with salt (and it took less time to make these from scratch than it does to sit and wait for the waiter to bring them at Red Lobster!)</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;"><br /></span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">COPYCAT RED LOBSTER BISCUITS</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">3/4 c. flour</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">2 1/2 tsp. baking powder</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">1/2 tsp. salt (I think I used even less than that)</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">2 tsp. Epicure's 3 Onion Dip Mix (you could also use Herb & Garlic or Cheese Chives & Bacon dip mix)</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">1/3 c. butter</span></span></div>
<div>
<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">3/4 c. milk</span></span></div>
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">1/2 c. grated cheese</span></span></div>
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;"><br /></span></span></div>
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<span style="color: #333333; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="font-size: 11px; line-height: 14px;">Sift dry ingredients together, and cut in butter. Add milk and cheese. Drop onto a lined baking sheet and bake at 450 F for 12 minutes.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG78K0vuru9UeKGCXBx24hnTRQATX9ZlQcU8vZP7wCVkUEPUI5QtqNNRkyjQonvJ-oMNzWhxD8_N9-LRajr-vtcftpNSAnTXfoAj-M-abeh5CtIY6XFMb0n2GBkmxSSiXCLlTTYI1bp8/s1600/IMG_1407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRG78K0vuru9UeKGCXBx24hnTRQATX9ZlQcU8vZP7wCVkUEPUI5QtqNNRkyjQonvJ-oMNzWhxD8_N9-LRajr-vtcftpNSAnTXfoAj-M-abeh5CtIY6XFMb0n2GBkmxSSiXCLlTTYI1bp8/s400/IMG_1407.JPG" width="400" /></a></div>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-16366648462966679212013-10-06T20:50:00.000-06:002013-10-06T20:50:08.300-06:00Open House 2013Today was my annual Customer Appreciation open house for my Epicure customers. I tried some brand new recipes, and I think everyone enjoyed them! Here are all the recipes.<br />
<br />
CHEESY BUFFALO CHICKEN DIP/APPIES<br />
1/2 lb. ground chicken, browned, or 1 chicken breast, cooked and shredded<br />
1 pkg. cream cheese<br />
1/2 c. mayonnaise<br />
1 c. grated cheese<br />
1 tsp. Epicure's Buffalo Wing seasoning<br />
2 tsp. Epicure's Creamy Ranch Dip Mix<br />
2 tsp. Epicure's Chipotle Cheddar & Bacon Dip Mix<br />
<br />
As a Hot Dip: Combine ingredients in a baking dish and bake at 350 F for 20 minutes or until golden and bubbly. Serve with tortilla chips.<br />
If making appetizers, roll out a square of puff pastry and use Epicure's Appy Maker to cut it into triangles. Put a scoop of the dip on each triangle and then roll it up. Place on a lined baking sheet and bake at 425 F for 10-12 minutes. (I made about 40 small triangles using 2 squares of puff pastry, and there was enough dip leftover to put in a small baking dish and cook as a hot dip.)<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw588zrGx5KTXJ0B3pZcrXCz2pxWPpq4zPsT8BVz4oNPZlhsVqUJFiAvnd5DIGM3XtRTjigcvCQcjGorTxeRmboVH0S5WWF22E2pZDO-gTIQw6I4dkTHuygHEIfI-j_-ZBF7UIfoP08o/s1600/IMG_1272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw588zrGx5KTXJ0B3pZcrXCz2pxWPpq4zPsT8BVz4oNPZlhsVqUJFiAvnd5DIGM3XtRTjigcvCQcjGorTxeRmboVH0S5WWF22E2pZDO-gTIQw6I4dkTHuygHEIfI-j_-ZBF7UIfoP08o/s400/IMG_1272.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using the "Appy Maker"</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgTEoIfef12BaMBb1w6d6qzoZrB5300jh0BSNnnaaGS7bkDrTrYPNgF6tBoAGoGPC6KbKdWB49gmcu2ZhlDKEYtSNJR3M_tWmFEl605SOtKBo7qAf0Hp-E5RPApBB4mGFUQKfcQobGpM/s1600/IMG_1286.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgTEoIfef12BaMBb1w6d6qzoZrB5300jh0BSNnnaaGS7bkDrTrYPNgF6tBoAGoGPC6KbKdWB49gmcu2ZhlDKEYtSNJR3M_tWmFEl605SOtKBo7qAf0Hp-E5RPApBB4mGFUQKfcQobGpM/s400/IMG_1286.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These were a huge hit at the party!</td></tr>
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<br />
SAGE & APPLE BUTTERNUT SQUASH SOUP<br />
1 butternut squash<br />
olive oil<br />
Epicure's Sage & Apple Stuffing Seasoning<br />
Epicure's Maple Bacon Sea Salt<br />
Epicure's Maple Bacon Pepper<br />
1 onion, chopped<br />
6 c. chicken stock (or 6 c. water + 3 tbsp. Epicure's Chicken Bouillon Base)<br />
<br />
Slice squash lengthwise, and place on a baking sheet (cut-side up). Drizzle with olive oil and sprinkle with seasonings. Roast in the oven at 375 F for 45 minutes. Sauté onions in large pot with some olive oil. Add chicken stock and bring to a boil. Scoop out squash and add to the pot. Simmer for 20 minutes, then purée and adjust seasonings if necessary.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRz1uYAEKgARIACGUicq6tmOWRtv8N0fJFiO_3uPVf6stu8avSMnBN1I7T5GmTYT8SdSXjaJXmV4lRHTL58jyJg5520gXd5f4Pt4gRV8rj9YYKXfK-7xUDbQ4REJ6i7ig0gvjBe6M0_I/s1600/IMG_1289.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRz1uYAEKgARIACGUicq6tmOWRtv8N0fJFiO_3uPVf6stu8avSMnBN1I7T5GmTYT8SdSXjaJXmV4lRHTL58jyJg5520gXd5f4Pt4gRV8rj9YYKXfK-7xUDbQ4REJ6i7ig0gvjBe6M0_I/s400/IMG_1289.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The picture doesn't do this soup justice - it's a yummy fall soup!</td></tr>
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<a href="http://kitchenkathy.blogspot.ca/2013/09/pulled-pork-or-beef-pizza.html">PULLED PORK or BEEF PIZZA</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87O-roqll_gnOlQknD0YK4pMQ5Mx44OzEfjq4PC_lYBJKvayNIUw3a8L4CZL6iH6rVvuqhHy9OPGYbo1Qe91ErzVTEfmjfj2p1VKxG_0T0QTNKMw2RuaFpNxHwiCXJGiDgFctxnZnXF8/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87O-roqll_gnOlQknD0YK4pMQ5Mx44OzEfjq4PC_lYBJKvayNIUw3a8L4CZL6iH6rVvuqhHy9OPGYbo1Qe91ErzVTEfmjfj2p1VKxG_0T0QTNKMw2RuaFpNxHwiCXJGiDgFctxnZnXF8/s320/IMG_1201.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a real crowd-pleaser!</td></tr>
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<br />
MINI CHAI SUGAR DONUTS (makes at least 4 dozen)<br />
2 c. flour<br />
1 tbsp. baking powder<br />
1/2 tsp. salt<br />
1 tsp. Epicure's Chai Spice<br />
3/4 c. butter, softened<br />
1 c. sugar<br />
1 tsp. vanilla<br />
2 eggs<br />
1/2 c. milk<br />
vegetable oil, for greasing the pan<br />
Sugar topping: 1 c. sugar + 2 tbsp. Epicure's Chai Spice<br />
<br />
Combine flour, baking powder, salt, and Chai spice. In another bowl, beat butter and sugar until creamy. Add vanilla and eggs, one at at time, beating well after each one. Alternating with the milk, add dry ingredients to the butter mixture, and mix together until just combined. Scoop batter into a piping bag. Grease Epicure's Mini Doughnut Mold with vegetable oil and place on a baking sheet. Pipe batter into doughnut mold and bake at 400 F for 12 minutes. Allow to cool for a few minutes before popping them out of the tray. Once all the donuts are cool, toss in a bag with the sugar topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKi6ZfQEzx4e2odfkgjKVwIAlfUuTaqy5y0aI76lB4Y799ZLc2_p363PDYGMchkS3z0T1Nh_z3vDKvpUNXTHYXjOToo6bJ1rQ-yUCXBDsHTqydFu_ogtXeMQx3u46ke3wmAn0e6JolCw/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKi6ZfQEzx4e2odfkgjKVwIAlfUuTaqy5y0aI76lB4Y799ZLc2_p363PDYGMchkS3z0T1Nh_z3vDKvpUNXTHYXjOToo6bJ1rQ-yUCXBDsHTqydFu_ogtXeMQx3u46ke3wmAn0e6JolCw/s400/IMG_1274.JPG" width="400" /></a></div>
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CHOCOLATE DUKKAH STRAWBERRIES<br />
1/2 c. slivered almonds (or any type of nuts)<br />
1 tbsp. Epicure's Dukkah Seasoning<br />
<br />
Place almonds in an oven-safe dish and roast at 375 F for 12 minutes. Add Dukkah seasoning and roast for another 3-4 minutes. Remove from oven and let it cool, then pulse in a food processor to create a coarse mixture. Dip strawberries in melted chocolate and then in dukkah before serving.<br />
<i>*Dukkah can also be eaten with olive oil and pitas, sprinkled on desserts (chocolate donuts or brownies, baklava, ice cream, etc), or sprinkled on top of meat dishes like Moroccan tagines.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz7hrh3_CVdFpTGKYdbqZ2ay_wvZhKX2KbypUkyvhrCwW447xLW9WUUunYTMFd2hsc2y3oixfj7MtQD0x4s5Pd2BgCtlNdLt6GT_4uf891Bp9tw96p4KAfUwmlg4X9VTw-Qy3fbTDJC8/s1600/IMG_1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqz7hrh3_CVdFpTGKYdbqZ2ay_wvZhKX2KbypUkyvhrCwW447xLW9WUUunYTMFd2hsc2y3oixfj7MtQD0x4s5Pd2BgCtlNdLt6GT_4uf891Bp9tw96p4KAfUwmlg4X9VTw-Qy3fbTDJC8/s400/IMG_1279.JPG" width="400" /></a></div>
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MINT & BEET DIP WITH VEGGIES<br />
1/2 c. sour cream<br />
1/2 c. mayonnaise<br />
1 tbsp. Epicure's Moroccan Mint & Beet Dip Mix<br />
fresh veggies<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHqosGxhpMRwbkZryGBYAC3qMf74oVj6vBFyTI5QHpD4LGYW3uLMBdqk-PtuMQ4cDOKN9l9Lss0bsThomat7ifXr_1eBWol2QJIPfWzQOrzPBv2bZyD4dDof540TMowvBnOcrqhV6VG8/s1600/IMG_1275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHqosGxhpMRwbkZryGBYAC3qMf74oVj6vBFyTI5QHpD4LGYW3uLMBdqk-PtuMQ4cDOKN9l9Lss0bsThomat7ifXr_1eBWol2QJIPfWzQOrzPBv2bZyD4dDof540TMowvBnOcrqhV6VG8/s400/IMG_1275.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is my new favourite veggie dip!</td></tr>
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GOAT CHEESE WITH MAPLE BACON PEPPER<br />
Grind Epicure's Maple Bacon Pepper over top of goat cheese. Serve with crackers.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv7H3bLgDxXIsGyyl4w7onxDUTHvtIuVV_r7juZCB-kk65yu2s3Jf1Adps1kHCX2gs7k4erf6A8urkGuSLJbv4jDqVBZO_IS9kzZxGZ4Qsi69whotvA7pbsuSCsI4JoZ-lY9-2vZ3YM4/s1600/IMG_1283.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipv7H3bLgDxXIsGyyl4w7onxDUTHvtIuVV_r7juZCB-kk65yu2s3Jf1Adps1kHCX2gs7k4erf6A8urkGuSLJbv4jDqVBZO_IS9kzZxGZ4Qsi69whotvA7pbsuSCsI4JoZ-lY9-2vZ3YM4/s400/IMG_1283.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Such an easy appetizer!</td></tr>
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BROWNIES WITH SALTED MAPLE BACON CARAMEL SAUCE<br />
Brownies:<br />
1 1/2 c. flour<br />
3/4 c. cocoa<br />
1/2 tsp. baking powder<br />
1 c. melted butter<br />
1 c. sugar<br />
1 c. brown sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
<br />
Mix first three ingredients together. In separate bowl, mix remaining ingredients, then add to dry ingredients. Scoop into mini muffin pan and put a dollop of salted caramel sauce (recipe below) on each one. Bake at 350 F for 12 minutes. Allow them to cool for a few minutes before popping them out. Makes about 48 mini brownies.<br />
<br />
Salted Maple Bacon Caramel Sauce (this makes way more than you need for the brownies, but it's delicious so pour the leftover sauce over ice cream or cake or just eat it from the bowl!)<br />
1 c. sugar<br />
2 tbsp. water<br />
1 tbsp. Epicure's Maple Bacon Sea Salt<br />
1 c. cream<br />
<br />
In large pot, combine first three ingredients over medium-low heat. In another pot, heat cream over medium heat, reducing to low heat once it starts to simmer. Heat sugar until it starts to melt and bubble, stirring often. Continue simmering and until sugar completely dissolves and just starts to turn golden brown. Slowly pour in hot cream (if the cream is not hot enough, it will solidify the sugar.) Whisk in the cream a little bit at a time until it's all incorporated. Cool to room temperature and then store in air-tight container in the fridge.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1BHynqpaKs3Bl_1IcKK_HWRPpKc9M5LTjdxJPNqRJJMK1zaHJd25lpij0BtK4aM5SgNZyPnXsD8SyAQLIDJqOjOCavQ5uhQeNdY5Umcs54IJbUCSMszupwPPqjmcBMvMtWVM0iurT2Y/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk1BHynqpaKs3Bl_1IcKK_HWRPpKc9M5LTjdxJPNqRJJMK1zaHJd25lpij0BtK4aM5SgNZyPnXsD8SyAQLIDJqOjOCavQ5uhQeNdY5Umcs54IJbUCSMszupwPPqjmcBMvMtWVM0iurT2Y/s400/IMG_1277.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think these were quite possibly the best brownies I've ever made. And I have lots of leftover salted caramel sauce to pour all over crêpes or ice cream (or I might just eat it with a spoon!)</td></tr>
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<br />Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-30713159389021068672013-09-09T18:42:00.000-06:002013-09-09T18:42:13.304-06:00Vegetable Ricotta TartVEGETABLE RICOTTA TART (adapted from <a href="http://www.canadianliving.com/food/ricotta_and_tomato_tart.php">this Canadian Living recipe</a>)<br />
1 square puff pastry<br />
1 container ricotta cheese<br />
4 eggs<br />
1 tbsp. Epicure's Bruschetta Herbs (or Epicure's Tomato & Parmesan Cheeseball - this would have been my first choice, but I was all out)<br />
1/4 c. parmesan cheese (I didn't have any, so I left it out)<br />
2-3 tomatoes, sliced<br />
1 red onion, sliced<br />
a few handfuls of baby spinach<br />
<br />
Roll out puff pastry so that it is slightly larger than a 9x13" baking sheet. Place on a baking sheet. Combine ricotta cheese, eggs, herbs, and parmesan cheese and spread over pastry. Lay alternating rows of tomatoes and spinach, and then top with onions. Season with salt & pepper. Fold over the edges of the pastry to form a shell, and bake at 400 F for 35 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktNdw8dDHe-h3h1JTqkGuNyGJDvM66ziucqJpaW1L3bIUeFi49Zli4IPgosPfrn6mQrA4wnSQDlhHohCM56QCm-ZAKd4dkaPbQBENzxUgGwBTMbLmWbD0zSlVKSGLa9A3NGHzP1Q_NLE/s1600/IMG_1228.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktNdw8dDHe-h3h1JTqkGuNyGJDvM66ziucqJpaW1L3bIUeFi49Zli4IPgosPfrn6mQrA4wnSQDlhHohCM56QCm-ZAKd4dkaPbQBENzxUgGwBTMbLmWbD0zSlVKSGLa9A3NGHzP1Q_NLE/s400/IMG_1228.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A simple & pretty appetizer or side dish.</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-48321597505690391092013-09-05T16:59:00.000-06:002013-10-04T09:54:09.220-06:00Pulled Pork (or Beef) PizzaPULLED PORK/BEEF PIZZA<br />
1 pizza crust (see recipe below)<br />
2 handfuls of pulled pork or beef (see recipe below)<br />
2 onions (red & yellow), thinly sliced<br />
2 large handfuls of baby spinach, chopped<br />
mozzarella and cheddar cheese, grated<br />
<br />
Sauté onions until soft, then add spinach and continue cooking for a few more minutes. Prepare pizza crust and place on a baking sheet. Spread crust with a little bit of sauce from the pulled pork/beef. Cover with shredded meat (you don't need to put a lot). Top with onions and spinach, and cover with cheese. Bake at 425 F for 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRIJB02Lltwdb5o4GXsBX8dLhlChxQIJtvXc3ZNvpMWZ8D28PNAIWM5JJ9bKa3xq3pUVtiF_OcPf3rLaKGzhI70FwjzVRnwqMhNJLyvlHBlqvylzbSRUDaXdgyOrr2G_A0bz2bNIoTzM/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoRIJB02Lltwdb5o4GXsBX8dLhlChxQIJtvXc3ZNvpMWZ8D28PNAIWM5JJ9bKa3xq3pUVtiF_OcPf3rLaKGzhI70FwjzVRnwqMhNJLyvlHBlqvylzbSRUDaXdgyOrr2G_A0bz2bNIoTzM/s400/IMG_1201.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pizza was fantastic! Even the kids gobbled it all up!</td></tr>
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<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTe7aW30Lkv7J3xowD3ierKavM8cW76GrhMQWsgVuNKzJ0uR8ObK-bP50ycbQF2OUCNzWiL5XOCKmqqwiuGnRQR51eNxd4Tuad63bfbI9Q65ES4RsruLwqgnOl2L0xSHBMKg3TS-qRsWU/s1600/IMG_1208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTe7aW30Lkv7J3xowD3ierKavM8cW76GrhMQWsgVuNKzJ0uR8ObK-bP50ycbQF2OUCNzWiL5XOCKmqqwiuGnRQR51eNxd4Tuad63bfbI9Q65ES4RsruLwqgnOl2L0xSHBMKg3TS-qRsWU/s400/IMG_1208.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I took the leftover beef and used my cookie scoop to make individual portions that can be used for quick meals or appetizers (ie: nachos or poutine!) Freeze them on a cookie sheet and then transfer to a freezer bag.</td></tr>
</tbody></table>
<br />
<div>
PIZZA CRUST</div>
<div>
1 c. flour</div>
<div>
2 1/4 tsp. instant yeast for pizza</div>
<div>
1 1/2 tsp. sugar</div>
<div>
1/2 tsp. salt</div>
<div>
2/3 c. very warm water</div>
<div>
3/4 c. flour (or more if necessary)</div>
<div>
<br /></div>
<div>
Combine flour, yeast, sugar, and salt. Add water and mix together. Add more flour until it forms a soft ball. Knead on floured surface until smooth, then roll out into large rectangle and place on a baking sheet.</div>
<div>
<br /></div>
<div>
PULLED PORK OR BEEF (you can also try <a href="http://kitchenkathy.blogspot.com/2010/03/bbq-beef-with-rootbeer-sauce.html">this recipe</a> that uses Root Beer!)</div>
<div>
1 package Epicure's "What's For Dinner" Pulled Pork seasoning</div>
<div>
1 c. ketchup</div>
<div>
1/2 c. brown sugar</div>
<div>
1/2 c. balsamic vinegar</div>
<div>
5 lbs. of pork or beef roast</div>
<div>
<br /></div>
<div>
Combine sauce ingredients and pour over meat in the crockpot. Cook on low for 8 hours, then tear apart with two forks. Pour the liquid from the crockpot into a saucepan and bring to a boil, then reduce heat and let it simmer until the sauce thickens up a bit and pour it over the shredded meat.</div>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-89921141515823863562013-08-30T09:26:00.001-06:002013-08-30T09:26:53.783-06:00Couscous Salad with Edamame & FetaCOUSCOUS SALAD WITH EDAMAME & FETA (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 ingrédients - 15 minutes</a>")<br />
<br />
2/3 c. couscous (cooked according to directions) - original recipe called for quinoa<br />
1/2 cucumber, diced<br />
1 yellow bell pepper, diced<br />
6 radishes, sliced<br />
15 grape tomatoes, halved<br />
1 c. edamame (cooked according to directions)<br />
2 tbsp. olive oil<br />
2 tbsp. fresh lemon juice<br />
1 tbsp. fresh mint, chopped<br />
1/4 c. feta, crumbled<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPnie7Fnwyd4zKdXDVJZY5z0BXeaJnDbQyupC4CmiC4bYo6YFg2AucEGg6i5XF1S0vA0HEqRU_F7w2BO2FFVfrn0LB6wEnFxOWkvkvgBKveIIpmBE04veJnBGht43RPtBzbw05PRmlFk/s1600/IMG_1084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdPnie7Fnwyd4zKdXDVJZY5z0BXeaJnDbQyupC4CmiC4bYo6YFg2AucEGg6i5XF1S0vA0HEqRU_F7w2BO2FFVfrn0LB6wEnFxOWkvkvgBKveIIpmBE04veJnBGht43RPtBzbw05PRmlFk/s400/IMG_1084.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A delicious, healthy, beautiful summer salad!</td></tr>
</tbody></table>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-60860816292720590972013-08-30T09:21:00.003-06:002013-08-30T09:21:36.931-06:00Indian Chicken SkewersINDIAN CHICKEN SKEWERS (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 ingrédients - 15 minutes</a>")<br />
<br />
4 chicken breasts, cut into cubes<br />
1 red onion, quartered and separated<br />
1 red pepper, cut into large pieces<br />
1 yellow pepper, cut into large pieces<br />
1 c. plain yogurt<br />
1 tsp. Epicure's Mango Curry Dip Mix<br />
2 tsp. Epicure's Garam Masala<br />
2 cloves garlic, minced<br />
zest of 1 lemon<br />
<br />
Combine yogurt, spices, garlic, and lemon zest. Marinade chicken for a few hours. Make skewers using chicken, red onion, and bell peppers. Grill until cooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiH6JlIBKm8peDNsQV16Pl2VjWDmG9IgxEQGMrOCRlhU4QWvZT-nyDh904JJ3BYaopVEXLfIwW-qdg5_ZlvMbM_Nme8acJ2oEFs37Pk3TlAyZnVBWMrS3ncvM4slgmgBpNeaWeI9pzrI/s1600/IMG_1082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdiH6JlIBKm8peDNsQV16Pl2VjWDmG9IgxEQGMrOCRlhU4QWvZT-nyDh904JJ3BYaopVEXLfIwW-qdg5_ZlvMbM_Nme8acJ2oEFs37Pk3TlAyZnVBWMrS3ncvM4slgmgBpNeaWeI9pzrI/s400/IMG_1082.JPG" width="400" /></a></div>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-51521426814771117332013-08-30T09:12:00.000-06:002013-08-30T09:12:41.526-06:00Eggplant (or Zucchini) Stuffed with Crab & SpinachEGGPLANT (or ZUCCHINI) STUFFED WITH CRAB & SPINACH (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 Ingrédients - 15 minutes</a>")<br />
<br />
227 g. imitation crab, chopped<br />
454 g. ricotta cheese<br />
1 c. baby spinach, chopped<br />
1 tbsp. Epicure's Seasoning for Crab Dip<br />
salt & pepper<br />
1 eggplant or zucchini, thinly sliced lengthwise (if you just use 1 eggplant, you will have a lot of crab mixture left over, and you can use it to make stuffed mushrooms or puff pastry appetizers. Or just use 2 eggplants for this recipe instead.)<br />
1 c. mozzarella cheese, grated<br />
<br />
Mix together crab, ricotta, spinach, and seasonings. Slice eggplant with a mandolin (I had a hard time getting the slices to stay in one piece, but you can sort of piece them together when you assemble the rolls.) To assemble rolls, lay out one long slice of eggplant and place 1/4 c. of crab mixture at the end, then roll it up. Heat oil in a frying pan and brown the rolls on each side. Transfer to a baking dish lined with parchment paper and cover with mozzarella cheese. Bake at 400 F for 15-20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQD9V0Gq9EEzg_tlgXVMKFnWd_DvI4KMcPQ12aBrUjwD_1NUU87F9CrmAPPlRYnlxCn_2WOiNLA8yHUzeJ4K-Oc0xbAbhPD4XUwBcU-ziKgysbJk0AoCO57RIQh60QbS5s2xagE2jn9Q/s1600/IMG_1079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSQD9V0Gq9EEzg_tlgXVMKFnWd_DvI4KMcPQ12aBrUjwD_1NUU87F9CrmAPPlRYnlxCn_2WOiNLA8yHUzeJ4K-Oc0xbAbhPD4XUwBcU-ziKgysbJk0AoCO57RIQh60QbS5s2xagE2jn9Q/s400/IMG_1079.JPG" width="400" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91Y2vCw5dYT3hLHrvpQZmxD2fD5YELkkiV7uGKEy3fbZEanC277xA8HpI7VPJlQpQBEft8tC3laCK-L1CYMEaVShZMu0G3z5-ZkcrMbgJv4bMzm0RpwwTCh88SYg9HA95jKTDQ00Sbjs/s1600/IMG_1093.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91Y2vCw5dYT3hLHrvpQZmxD2fD5YELkkiV7uGKEy3fbZEanC277xA8HpI7VPJlQpQBEft8tC3laCK-L1CYMEaVShZMu0G3z5-ZkcrMbgJv4bMzm0RpwwTCh88SYg9HA95jKTDQ00Sbjs/s400/IMG_1093.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the puff pastry appetizers I made with the leftover crab mixture.</td></tr>
</tbody></table>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-52384240053085125552013-08-11T17:51:00.000-06:002013-08-11T17:51:00.043-06:00Andalusian SaladANDALUSIAN SALAD (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 Ingrédients - 15 minutes</a>")<br />
<br />
1 can heart of palms, drained<br />
1 can artichoke hearts, drained<br />
1 red pepper<br />
1 yellow pepper<br />
1/2 cucumber<br />
1 red onion<br />
1/2 pint cherry tomatoes<br />
handful of black olives (optional, because I don't like black olives!)<br />
1 tbsp. fresh chives, chopped<br />
2 green onions, sliced<br />
1/3 c. olive oil (I used camelina oil for something different)<br />
1 lemon, juiced<br />
2 tsp. Epicure's Sweet & Spicy Mustard (or use Dijon mustard)<br />
<br />
Chop everything into large pieces. Whisk together oil, lemon juice, and mustard. Pour over salad and season with salt & pepper if you like. Refrigerate for 10-20 minutes before serving. If there is too much dressing, use a slotted spoon and transfer salad into another bowl before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9Vlm3tf_G1Odbh-wffSzBepqaRBL_FK8L7pO3IY3WlJ9g-2Jnr9kJ8nq1TxKqBztQdm47TMB3F7fAb5hkpI_cxJ50UcDM7yQzxNTwXb4p2o4BchI6LiWjGVUtU0krt6qpca5zNIProI/s1600/IMG_1075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9Vlm3tf_G1Odbh-wffSzBepqaRBL_FK8L7pO3IY3WlJ9g-2Jnr9kJ8nq1TxKqBztQdm47TMB3F7fAb5hkpI_cxJ50UcDM7yQzxNTwXb4p2o4BchI6LiWjGVUtU0krt6qpca5zNIProI/s400/IMG_1075.JPG" width="400" /></a></div>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com2tag:blogger.com,1999:blog-1897218582690718692.post-81391403563472855452013-08-09T19:04:00.000-06:002013-08-11T17:58:49.024-06:00Goat Cheese & Pancetta Chicken served with Sweet & Spicy Brussels SproutsCHICKEN STUFFED WITH PANCETTA & GOAT CHEESE (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 ingrédients - 15 minutes</a>")<br />
4 chicken breasts<br />
1/2 c. pancetta or bacon, diced<br />
1/2 c. goat cheese<br />
1/2 tsp. lemon zest<br />
1 tbsp. fresh chives, chopped<br />
<br />
In a frying pan, brown pancetta till crispy. (Save the grease for cooking the brussels sprouts.) Combine with goat cheese, lemon zest, and chives. Slice open chicken or pound it flat, and spread cheese mixture on top. Place in baking dish and cook at 375 F for 15-20 minutes.<br />
<br />
SWEET & SPICY BRUSSELS SPROUTS<br />
20-25 brussels sprouts, outer leaves peeled, stems removed, and sprouts cut in half<br />
1 red onion, sliced<br />
1-2 tbsp. Epicure's Sweet & Spicy Mustard<br />
1 tbsp. honey<br />
salt & pepper<br />
<br />
Use the pan that you browned the pancetta in. Heat the grease over medium-high heat. Add brussels sprouts and red onion, and stir in mustard and honey. Season with salt & pepper. Let the veggies carmelize a bit before stirring them up, and after about 5 minutes you can reduce the heat and cover the pan, cooking until brussels sprouts are tender.<span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 18px;"> </span><br />
<span style="font-family: Times, Times New Roman, serif;"><span class="text_exposed_show" style="background-color: white; display: inline; line-height: 18px;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOCdieGX0UP6WVnIdtoaHBl9IltdRYliGaIdt-pOo4_X9agJlHpQJgTFmG7SP5OTD6qAJ-ReSADqFSSz7jBy4cByXDMI2xQxqXlQZzFqa76q3YzA49NVWsNObQl0TJlw_l_FSGY-3WqQ/s1600/IMG_1071.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOCdieGX0UP6WVnIdtoaHBl9IltdRYliGaIdt-pOo4_X9agJlHpQJgTFmG7SP5OTD6qAJ-ReSADqFSSz7jBy4cByXDMI2xQxqXlQZzFqa76q3YzA49NVWsNObQl0TJlw_l_FSGY-3WqQ/s400/IMG_1071.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This meal was perfect! Definitely one of my new favourites, and so easy to make.</td></tr>
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</span></span>Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-44070421807616174422013-08-09T18:43:00.001-06:002013-08-11T17:59:28.801-06:00Cream of Leek & Pear SoupCREAM OF LEEK & PEAR SOUP (adapted from a recipe I found in a french recipe magazine called "<a href="http://www.cinq15.com/">5 ingrédients - 15 minutes</a>")<br />
3 leeks, white part sliced<br />
6 pears, diced<br />
2 tbsp. <a href="http://epicureselections.com/en/products/food/seasoning-for-dips/1068/mango-curry-dip/">Epicure's Mango Curry Dip Mix</a> (or curry powder)<br />
5 potatoes, peeled & diced<br />
6 c. chicken stock (6 c. water + 3 tbsp. <a href="http://epicureselections.com/en/products/food/bouillons-gravy/1440/chicken-bouillon-base/">Epicure's Chicken Bouillon</a>)<br />
1/2 c. cream<br />
salt & pepper<br />
2 onions, thinly sliced<br />
6 slices of bacon, diced<br />
<br />
In a large pot, heat some oil over medium-high heat. Cook leeks and pears until soft, then sprinkle with curry seasoning and cook for 1-2 minutes. Add potatoes and chicken stock and bring to a boil. Reduce heat, cover, and simmer 15-20 minutes. Meanwhile, in a frying pan, heat some butter over medium heat. Add onions and cook until carmelized. Remove from pan, and add chopped bacon, cooking till crisp. Garnish soup with carmelized onion and bacon.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrHiIn-C8tp4fCFQxY-Fb1BNmEQWo_uf7tjk_gkQCVE2eYs9HBdSra8Wu4yAoHQCQBKCajNPYJVguMpsVh7CP0fsVY96xbcTMw9P1jhieJGJ1An2pMm3k9S7aZwlvCwaLyR3WN7Stzrw/s1600/IMG_1069.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrHiIn-C8tp4fCFQxY-Fb1BNmEQWo_uf7tjk_gkQCVE2eYs9HBdSra8Wu4yAoHQCQBKCajNPYJVguMpsVh7CP0fsVY96xbcTMw9P1jhieJGJ1An2pMm3k9S7aZwlvCwaLyR3WN7Stzrw/s400/IMG_1069.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This soup was deeeeelicious!</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-41330385101424462232013-06-24T20:40:00.000-06:002013-06-24T20:40:36.664-06:00Garlic & Rosemary Marinated Steak on a Maple Plank with Charred SalsaI saw <a href="http://canadianbeefinfo.wordpress.com/2013/06/03/test-kitchen-chronicles-your-guide-to-cedar-smoked-beef/">this recipe</a> in a Chatelaine magazine while I was getting a much-needed pedicure on the weekend. (You know you're going to have a good day when it starts off with someone massaging your feet while you look through recipe books!) It sounded delicious, so I changed it up slightly and made it for supper tonight.<br />
<br />
GARLIC & ROSEMARY MARINATED STEAK<br />
1 large steak (I used sirloin)<br />
1/2 bottle of barbecue sauce<br />
2 tsp. <a href="http://epicureselections.com/en/products/food/healthy-snacks/2250/seasoning-for-rosemary-garlic-oven-fries/">Epicure's Seasoning for Rosemary Garlic Oven Fries</a><br />
2 tbsp. lemon juice<br />
1 maple plank<br />
1 bottle of beer<br />
<a href="http://epicureselections.com/en/products/food/new-seasonal-favourites-food/2159/montreal-steak-rub/">Epicure's Montreal Steak Rub</a><br />
1/2 batch of <a href="http://epicureselections.com/en/recipe/3183/epicures-steak-sauce">Epicure's Steak Sauce</a> (for dipping)<br />
<br />
Combine barbecue sauce, rosemary garlic seasoning, and lemon juice. Poke steak all over with a fork, and then cover with marinade. Refrigerate for at least 2 hours over overnight. Soak the maple plank in beer for at least 2 hours. Heat barbecue over medium-high heat and place the maple plank on the grill. Heat for about 3 minutes, then rub with oil and place the steak on top. Sprinkle generously with Montreal Steak Rub. Cook for about 15 minutes, then remove the steak and plank from the barbecue and cover with tinfoil for at least 10 minutes.<br />
<br />
CHARRED SALSA<br />
1 pint cherry tomatoes<br />
4-5 cloves garlic, sliced<br />
2 red bell peppers, chopped<br />
1 red onion, chopped<br />
1 can corn<br />
olive oil<br />
salt & pepper<br />
<br />
Toss everything together and arrange in a barbecue-safe cooking dish. (I used my<a href="http://epicureselections.com/en/products/cookware/new-seasonal-favourites-cookware/6171/rectangular-mesh-grilling-pan/"> mesh grilling pan</a>.) Grill over medium-high heat for 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGfowwMfJSqAxk7vPOOheJHu0lPYoYo-1Jv2kn4PwYed8peEqZ7Mvp8zCdGqI9jt1NYArY2eynt142cenkX8z44RSO6krtJ0N2XrIRzYfUKUHyXzvs7aEPXPYGu7cwiCO_7c9dNhEHxA/s640/blogger-image-197748338.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGfowwMfJSqAxk7vPOOheJHu0lPYoYo-1Jv2kn4PwYed8peEqZ7Mvp8zCdGqI9jt1NYArY2eynt142cenkX8z44RSO6krtJ0N2XrIRzYfUKUHyXzvs7aEPXPYGu7cwiCO_7c9dNhEHxA/s640/blogger-image-197748338.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The picture sucks, but the food was awesome!</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-45874874720748727442013-06-21T21:51:00.000-06:002013-06-21T21:55:54.158-06:00Homemade S'more Marshmallows (no corn syrup!)I've seen a few posts about homemade marshmallows lately, so I had to try it out for myself. Most recipes call for an insane amount of sugar and corn syrup, which I would really prefer not to use. Luckily, one of my Facebook friends posted <a href="http://www.mommypotamus.com/homemade-marshmallow-recipe-gaps-paleo-scd/">this recipe for homemade marshmallows that has honey as the sweetener</a>. I can't believe how simple it was!!!<br />
<br />
HOMEMADE MARSHMALLOWS (no corn syrup!)<br />
1 c. water, divided<br />
3 tbsp. gelatin<br />
1 c. liquid honey<br />
1 tsp. vanilla<br />
1/4 tsp. salt<br />
<br />
Place 1/2 c. water in a mixing bowl. Add gelatin and let it soften. Meanwhile, combine the other 1/2 c. water, honey, vanilla, and salt in a saucepan. Bring to a boil over medium-high heat for about 7-8 minutes, until it reaches 240 F. (I couldn't get mine past 220 F, so I boiled it for a few minutes longer and nothing seemed to change so I stopped.) Make sure you use a big enough pot that it won't boil over on you. As soon as it reaches 240 F, remove from heat. Turn the mixer on low and slowly pour the honey mixture into the gelatin mixture, then turn the mixer on high for about 10 minutes. It should look like thick, white, marshmallow fluff when it's done. Line a 9x13" baking dish with parchment paper (or use a cookie sheet if you want smaller marshmallows) and spread the mixture onto the paper. Sprinkle with toppings if you like. Try 2 tbsp. each of cornstarch and icing sugar (for a powdery coating like store-bought marshmallows), or jazz it up with whatever you like. I used grated chocolate and graham cracker crumbs for a S'more marshmallow. Allow them to set for a few hours, and then slice into squares and enjoy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeijyfBCF0evYZMRWe8QmXaRx0AWK7RpB9Y0Sq6rUPZgHevo4DN8spWaiJ17JTGunoDiVtUDMKxQyKtfYLoYVIOkQ8Hi0sfqzohG01axWXBkpXTuXT06stleZnRAX_LT0mFlBMp9KL10/s1600/IMG_0633.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeijyfBCF0evYZMRWe8QmXaRx0AWK7RpB9Y0Sq6rUPZgHevo4DN8spWaiJ17JTGunoDiVtUDMKxQyKtfYLoYVIOkQ8Hi0sfqzohG01axWXBkpXTuXT06stleZnRAX_LT0mFlBMp9KL10/s320/IMG_0633.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">There were a huge hit at our barbeque potluck tonight!</td></tr>
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Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com2tag:blogger.com,1999:blog-1897218582690718692.post-4816704211655254012013-06-08T13:10:00.000-06:002013-06-08T13:10:06.353-06:00Mexican PotluckWe had a Mexican potluck supper at church a few weeks ago, and I forgot to post these recipes. I also forgot to take pictures, but trust me, the recipes were delicious (especially the refried beans! YUM!)<br />
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<br />
<br />
I found a recipe for a chicken casserole with salsa verde, so I decided to roast my own chicken rather than buying one from the store. I googled "Mexican roast chicken" and found <a href="http://motherrimmy.com/mexican-roasted-chicken-recipe">this recipe</a>. I made 2 chickens (one for supper that night, and one to use for the casserole at the potluck). The chicken was delicious, and the casserole turned out really well too.<br />
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GREEN CHILI & CHICKEN CHILAQUILES (from Mexican Creative Cooking, by Marlena Spieler)<br />
12 stale tortillas, cut into strips<br />
1 tbsp. oil<br />
1 small cooked chicken, meat removed from bones and cut into bite-sized pieces<br />
1 jar salsa verde<br />
8 tbsp. cilantro<br />
4 garlic cloves, finely chopped<br />
1/4 tsp. cumin<br />
2 c. chicken stock<br />
12 oz. grated cheese (I'm using a mixture of cheddar, mozza, and monterrey jack)<br />
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Place tortilla strips in a roasting pan and toss with oil. Bake at 375F for 30 minutes until they are crisp and golden. Arrange chicken in a 9x13" baking dish, then sprinkle with half the salsa verde, cilantro, garlic, cumin, and cheese. Repeat these layers and top with the tortilla strips. Pour the chicken stock over top, and sprinkle with remaining cheese. Bake at 375F for 30 minutes. Garnish with crème fraîche, green onions, and pickled chilies (optional).<br />
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REFRIED BEANS "WITH EVERYTHING" (adapted from Mexican Creative Cooking, by Marlena Spieler)<br />
4-6 slices of bacon, chopped<br />
1 large onion, chopped<br />
3 garlic cloves, finely chopped<br />
1 tsp. cumin<br />
1/2 tsp. chili powder<br />
2 tsp. Epicure's Pueblo Bean Dip Mix (optional)<br />
1 - 14 oz. can diced tomatoes, drained<br />
2 - 14 oz. cans refried beans with chilies<br />
approx. 1/2 c. beer<br />
<br />
Sauté bacon and onion over medium heat until golden brown. Drain fat if necessary. Add garlic & spices and cook for a minute, then add tomatoes and simmer until any liquid has evaporated. Add refried beans and beer and stir until smooth and creamy. Simmer for a few minutes, and then serve in tortillas with grated mozzarella cheese (optional).<br />
<br />Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-65958166951061091052013-04-23T16:42:00.001-06:002013-04-23T16:42:34.828-06:00SALMON & ORZO SALADHere's a new recipe that is perfect for a potluck salad, an appetizer, lunch, or supper. It's basically <a href="http://epicureselections.com/en/recipe/4642/epicures-chilled-salmon-cups">this recipe</a> from Epicure Selections, although I didn't really measure things and made some minor changes.<div>
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<div>
SALMON & ORZO SALAD</div>
<div>
2 - 170 g. cans boneless, skinless salmon</div>
<div>
1 c. cooked orzo (or use rice or quinoa)</div>
<div>
3 radishes, thinly sliced</div>
<div>
1 red bell pepper, diced</div>
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1 green onion, diced</div>
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1/2 cucumber, diced</div>
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squeeze of lemon (optional)</div>
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<a href="http://epicureselections.com/en/recipe/4682/epicures-sesame-ginger-dressing">Sesame Ginger dressing</a> (optional)</div>
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lettuce or tortillas (optional)</div>
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<br /></div>
<div>
Toss everything together, and drizzle with fresh lemon juice or Sesame Ginger dressing. Serve as a salad or spoon into lettuce leaves or tortillas to make wraps.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOaFceIZq5gTrGG7fmEc-UxUc8vEMvxTzTdPub0dr8FpYn3P9FjcG4s_k5tsYqopeeVq_LNRjGM0L2pXFldjtwgnvicpkX9gpEshKZWbqrf7bwIwGKmNspF3Yql0nQRhTP9VZX616nBI/s1600/IMG_0553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOaFceIZq5gTrGG7fmEc-UxUc8vEMvxTzTdPub0dr8FpYn3P9FjcG4s_k5tsYqopeeVq_LNRjGM0L2pXFldjtwgnvicpkX9gpEshKZWbqrf7bwIwGKmNspF3Yql0nQRhTP9VZX616nBI/s320/IMG_0553.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't it pretty!</td></tr>
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This salad is very light and fresh. It's supposed to be our main course tonight, although I suspect it won't be filling enough so I think I will serve it as a side dish instead and then make some wraps for lunch tomorrow.</div>
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Enjoy!</div>
Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-74319876775876259982013-03-16T18:17:00.003-06:002013-10-05T11:00:49.511-06:00Salted Caramel Panna CottaI saved this recipe on my computer a long time ago, and finally had the perfect opportunity to try it out. Tonight I'm having my splurge group over for lots of food, some jello shots, far too much cheap wine, and these decadent little desserts.<br />
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<a href="http://www.foodnetwork.com/recipes/salty-caramel-panna-cotta-recipe/index.html">SALTED CARAMEL PANNA COTTA</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nAHDH6OntO5C166UVbjgZtFei1ID4cawzEhkaga5zqUpokDgp5Mt8MWyLrY4acsdfrSLeg2-xMBYaRJE4jw7Ev54RejZBdAis7rKlU2fcMITcx-zr4s5FnV0yzydfmAhMltusbFOX_o/s1600/IMG_0541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nAHDH6OntO5C166UVbjgZtFei1ID4cawzEhkaga5zqUpokDgp5Mt8MWyLrY4acsdfrSLeg2-xMBYaRJE4jw7Ev54RejZBdAis7rKlU2fcMITcx-zr4s5FnV0yzydfmAhMltusbFOX_o/s400/IMG_0541.JPG" width="400" /></a></div>
I followed the recipe just as it was posted, although I had to make a second batch of caramel sauce because I burned the first batch. It took about 8 minutes for the sugar to turn into a light brown liquid, and that's when I removed it from the heat and added the hot cream (slowly, or it will boil over). I thought it was too runny, and I also thought it wasn't salty enough, so I put it back on the stove over low heat and added more salt (one pinch at a time) until I liked the taste. I didn't have fleur de sel, so I used coarse sea salt. (Don't use table salt!!) It all turned out perfectly, and I can't wait to try these out with my friends tonight!<br />
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**Edited:<br />
I always have trouble making this caramel sauce - it clumps up on me and I almost always burn the first batch. I looked for another way of making it, and came up with this method, which worked perfectly:<br />
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SALTED CARAMEL SAUCE<br />
1 c. sugar<br />
2 tbsp. water<br />
2 tsp. kosher or sea salt (I have also used 1 tbsp. Epicure's Maple Bacon Sea Salt)<br />
1 c. cream<br />
<br />
In large pot, combine first three ingredients over medium-low heat. In another pot, heat cream over medium heat, reducing to low heat once it starts to simmer. Heat sugar until it starts to melt and bubble, stirring often. Continue simmering and until sugar completely dissolves and just starts to turn golden brown. Slowly pour in hot cream (if the cream is not hot enough, it will solidify the sugar.) Whisk in the cream a little bit at a time until it's all incorporated. Cool to room temperature and then store in air-tight container in the fridge.<br />
<br />Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-52145702293162176062013-01-22T18:00:00.000-06:002013-01-22T18:23:04.250-06:00Easy Salsa ChickenIt doesn't get much easier than this:<br />
<br />
SALSA CHICKEN<br />
chicken breasts<br />
any kind of Mexican seasoning (taco, fajita, etc)<br />
salsa<br />
Tex-Mex grated cheese<br />
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Sprinkle chicken with the seasoning. Heat some oil in a pan and brown the chicken on both sides. Pour some salsa and a handful of grated cheese over each chicken breast, and then transfer to the oven at 350 F for 10-15 minutes. (I put a lid on the pan while the chicken was cooking.) Serve with Mexican rice (I used a pack of Sidekicks Mexican Rice, but you could make your own just by cooking rice with some chicken stock instead of water, and seasoning it with some cumin, chili powder, and some finely diced bell peppers if you like.)<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6YDsrsNeXLOVewqoQY5awVtMdfKQptoArdyxkb8R1ePIKsGUT-Vx57Nkbe9OoWgxFPD7eCPsTdgoTR6_mJVdvBxIrAoILpJIuAF-w7_VjZCq_SAQ_qkSNkoLh2pbp3CiOLLBFsIKg2I/s640/blogger-image-740834738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6YDsrsNeXLOVewqoQY5awVtMdfKQptoArdyxkb8R1ePIKsGUT-Vx57Nkbe9OoWgxFPD7eCPsTdgoTR6_mJVdvBxIrAoILpJIuAF-w7_VjZCq_SAQ_qkSNkoLh2pbp3CiOLLBFsIKg2I/s640/blogger-image-740834738.jpg" /></a></div>Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-54180459362488944912013-01-15T17:39:00.005-06:002013-01-22T18:24:55.641-06:00Italian Wedding SoupMy foodie friend, Sook (who writes <a href="http://www.heartmindandseoul.com/">Heart, Mind & Seoul</a>) posted this recipe for <a href="http://www.heartmindandseoul.com/italian-wedding-soup/">Italian Wedding Soup</a> a long time ago, and I've been dying to try it out!<br />
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I used Swiss chard and orzo pasta instead of the ingredients listed in the recipe. I made the meatballs with Epicure's Meatball seasoning. The soup was delicious and everyone loved it!<br />
<div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjMDaZPW4kpbryKKjOvGLi-DTtNMFR3BsWZIItKOyBRZpvRzdfuX7MnVgdRhDaim1MShbQCeyC5N5e5DhJIGZww7M3W7C9KpEi1d9wB3_mGunZF8gMABYvHOu2oMP09muUnxzpHKI0IQ/s640/blogger-image--920707935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjMDaZPW4kpbryKKjOvGLi-DTtNMFR3BsWZIItKOyBRZpvRzdfuX7MnVgdRhDaim1MShbQCeyC5N5e5DhJIGZww7M3W7C9KpEi1d9wB3_mGunZF8gMABYvHOu2oMP09muUnxzpHKI0IQ/s640/blogger-image--920707935.jpg" /></a></div>Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0tag:blogger.com,1999:blog-1897218582690718692.post-51876792754739260472012-11-27T19:04:00.000-06:002012-11-27T19:04:00.299-06:00Buns - the really good kind<div class="separator" style="clear: both; text-align: left;">
Everybody needs a good bun recipe. Look no further, because here it is! My fellow Epicure consultant Chris shared her recipe and everyone was raving about it. It makes a HUGE batch, so I cut it down to 1/3 of the original recipe. It's very easy to make, it just takes a long time for the buns to rise, but it's worth it! When I handed my kids each a bun fresh from the oven and asked them how they tasted, they replied, "Perfect!"</div>
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CHRIS' BUN RECIPE</div>
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2 tsp. instant yeast</div>
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2/3 tsp. sugar</div>
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1/3 c. warm water</div>
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Turn the oven light on to warm up the oven a bit. Combine the first three ingredients and place in the oven for 10 minutes to proof the yeast.</div>
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2/3 c. sugar</div>
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2 c. warm water</div>
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1/3 c. oil</div>
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1/3 tsp. salt</div>
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1 egg</div>
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5-6 c. flour (I used 5 c.)</div>
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Combine the next 5 ingredients. Start adding flour one cup at a time, and after the first 2 cups you can pour in the yeast mixture. Mix the dough after each addition of flour (I used the dough attachment on my Kitchen Aid), and then knead by hand at the end. The dough should be elastic but not sticky. Drizzle with a little oil and coat the ball of dough so that it won't stick to the bowl. (Make sure you have it in a large bowl.) Cover with a clean tea towel and place in the oven under the light for 2 hours. (It should rise up to the top of the bowl.) Punch it down and let it rise again for 2 hours. Line a baking sheet with parchment paper and rip off pieces of dough in whatever size you like. (I made 38 buns on two baking sheets.) Leave them out to rise for at least 4 hours or overnight. Bake at 325 F for 20 minutes.</div>
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If you want to make an enormous batch of buns and freeze some for later, here are the measurements for the full recipe:<br />
2 tbsp. yeast<br />
2 tsp. sugar<br />
1 c. warm water<br />
2 c. sugar<br />
6 c. warm water<br />
1 c. oil<br />
1 tsp. salt<br />
3 eggs<br />
16-18 c. flour<br />
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Now go make some fresh buns and your family will thank you!Kathy Blaishttp://www.blogger.com/profile/08257180550967927483noreply@blogger.com0