The Kitchen Witch

You're a Bit of a Freak for Beaver: Master Chef Season 4 Episodes 1 and 2:

2013-05-23T00:08:00.000-07:00

It's been a long wait but finally, everyone's favorite cooking competition, Master Chef, is back on TV and my early prediction is that Season 4 is going to be amazing!

And how could it not be?

With a cast of judges like Chef Graham Elliot, restauranteur Joe Bastianich, and Chef/Food World superstar Gordon Ramsay, we're enlightened at home not just by food reviews but by the incredibly well edited personalities of the three.

Where Gordon Ramsay has oft been depicted as a shrill, cruel, drill sergeant in the Hell's Kitchen and Restaurant Nightmares version of his persona, in Master Chef, we, the loyal home audience are treated to a kinder, gentler version of this tousle haired culinary golden boy

And thank goodness for that because I nearly had an aneurism during last week's debacle on Restaurant Nightmares and wanted none of the drama this evening as I settled in to watch home cooks from across America compete for a coveted white apron that would signify they would go on to the next round.

There were many interesting and talented home cooks to stand out from the pack of 100 finalists in episodes 1 and 2, but I would be remiss if I didn't begin by highlighting Bryan from Texas who specializes in cooking road kill.

After the judges had tasted a round of bear, ostrich, and macaroni and cheese made with breast milk that made Gordon Ramsay projectile spit into a bucket, they were presented with "Stripped and Shaven Beaver" from Bryan.

While I always assumed stripped, shaven beaver might taste a bit like halibut, Graham Elliott was quite steadfast in his opinion that it tasted like beef.

Joe, who had never eaten beaver prior to this, was unable to give much of an opinion, but when Chef Ramsay asked him if he was turned on by the beaver, Bastianich gave it a thumbs down feeling it was "a little gamey" for his taste.

Despite all this, Ramsay and Elliott who apparently both like to eat beaver, prevailed and Bryan was given an apron to carry on with the show.

Although beaver was a tough act to follow, delivery driver Jordan who lost his mother to brain cancer five years ago, made a big and much more serious impression on the judges with his Ancho Chile Tostada and Cilantro Mint Aioli. When asked what he thought about the competition he said:

"I don't screw around There's some competition out there but food wise I don't see a lot of technique. I'm going to bring you technique."

All three judges agreed and Joe Bastianich, who I am dubbing "The Tin Man" because beneath his tough exterior is a guy who gets frequently and lovably misty, issued the fighting words of the season: "That dish was one of the best opening dishes we've ever tasted; you are the one to watch."

Other highlights of the evening included a marriage proposal, a fish fileting challenge, a single mom named Chrissie who I fear I might fall in love with as I did Christine Corley of Master Chef past, and Sasha Fox who I am already in love with.

And how could I not be?

With lines like "put a little Sasha in your mouth baby" this fabulous, gospel singing, culinary Divah presented a riff on fried chicken and waffles that to me, was nothing short of genius: Southern Fried Cornish Game Hen with Crepes and a Maple Bourbon Sauce.

Thankfully, all three judges said "Amen Sister," and we can look forward to more Sasha Fabulousity in Master Chef episodes to come.

Ditto for former NFL player Eddie, a contestant from last year, Luca, and many other amazing home cooks.

I honestly can't wait to see what this season is going to hold and hope you'll subscribe to The Kitchen Witch to come along with me for the ride!

Now let me dream big... if I were to serve an initial dish to the judges it would be...

Crispy Thin Crust Spinach Pine Nut and Feta Pizza!

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Slow Cooker Asian Pulled Pork Sandwiches

2013-05-22T18:02:00.001-07:00

Hey everyone and welcome to Weekday Wednesday!

The day I share quick, easy, and delicious recipes for busy weekdays that utilize real ingredients that most cooks have on hand; and today I'm excited to bring you my original recipe for Asian Pulled Pork Sandwiches!

Tender marinated pork tenderloin is cooked in the crock pot and served on soft buns with a to die for Asian slaw!

The result is juicy dinner sandwich the whole family is going to love!

Visit the printable recipe here: Asian Pulled Pork Sandwiches

Please enjoy my easy to follow step by step video:

Marinade Ingredients

1/2 cup tomato ketchup
1/4 cup rice wine vinegar
1/2 cup brown sugar
1/4 cup hoisin sauce (I use honey hoisin)
1 tsp Siracha Asian chili sauce ( for a spicier version add two)
2 Tbsp soy sauce
1 tsp sesame oil
3 large cloves garlic, minced
1 tsp fresh grated ginger
2 1 pound to 1 1/4 pound pork tenderloins

Directions

Mix all of the marinade ingredients together in a large Ziplock freezer bag. Add the two small pork tenderloins to the bag and mix well. If the tenderloins have not been previously frozen you could do this as a make ahead and freeze. Simply thaw on the counter the night before you plan to make the dish.
Put the tenderloins and all of the marinade (squeeze the bag well) into a crockpot that has been treated with a little vegetable or olive oil spray. Cook on the low setting for 6 hours.
After six hours, shred with a fork and mix the shredded pork with the sauce in the crockpot. Turn off the crockpot, cover, and let the meat incorporate with the sauce while you make the Asian Slaw and steam the buns.

Asian Slaw Ingredients

3 cups shredded Chinese cabbage
1/2 cup thinly sliced radish
1/4 cup vegetable oil
1/4 cup low sodium soy sauce
3 Tbsp rice wine vinegar
1 tsp minced garlic
1 tsp fresh grated ginger
1/2 tsp sesame oil

Directions

Toss the cabbage and radish together
Mix the dressing ingredients in a jar with a tight fitting lid and shake well.
Dress the salad a little at a time - you want it covered but not soggy. Save any additional dressing for later.

To make the Asian Pulled Pork Buns

Steam 6 large Sweet Asian Rolls or any other large soft chewy buns.
Split the rolls in half and place a generous serving of the pulled pork onto the bottom half of each bun.
Place a handful of the Asian Slaw onto each, cap with the bun top and enjoy!

5 Easy Steps to a More Sustainable Kitchen

2013-05-21T17:44:00.001-07:00

5 Easy Steps to a More Sustainable Kitchen

Thank you to Alexander Goodwin at Homedaddy's for providing this informative and helpful guest post! Stop by Homedaddy's for more information, articles, and ideas from a dad's point of view!

***
There are many ways to help the environment through sustainable living practices. Small changes make a big difference, so if you have been looking for a way to lower your environmental impact, here are five easy suggestions for making those changes.

Give composting a try
Instead of sending extra food to the landfills, you can turn it into compost, a source of rich ingredients that can be used for gardening. Even items that are ground in a sink garbage disposal are added to waste that is evacuated from the home.

Use a composting bucket or pail for food scraps. Layer the bucket with newspaper to keep down on odors and flies. Add a mixture of leaves or soil to the top of the newest scraps to cut down on odors. Not everything can be turned into compost so stay away from meats because they attract rodents and scavengers, this includes fish.

Start your own garden
Instead of buying fruits and vegetables from the grocery store, grow your own garden. This is the perfect place to use that compost you made from your kitchen scraps. Any extras can be recycled and composted to grow more plants. It saves you money and is good for the environment.

If you live in a small apartment with little room outdoors, container gardening is a practical alternative to planting a traditional garden. A balcony or a large open window space can be used as a space to grow fruits, vegetables and herbs in jars, buckets or planting pots. A lot of people who live in cities fill buckets with soil and grow their own vegetables.

Eating vegetarian once a week
Eating vegetarian once a week with items you've grown yourself cuts down on the production of meat for human consumption. It's arguable that animal farming uses more water, leads to land degradation and pollution; all of which is damaging to our environment. Eating vegetarian once a week from items that you grow yourself will contribute to a healthier environment.

Reusing packaging
Everything you buy at the store comes in plastic wrapping. Some items come in a plastic bag wrapped with cardboard. That's a lot of wasted materials. Instead of buying freezer bags, you could reuse the packaging from other food items. Cereal has plastic bags that are made to protect cereal from moisture. These bags are perfect for storing items in the fridge or freezer. Use clips to close the bags tightly to prevent freezer burn. The packaging from frozen vegetables is perfect for freezing other food. It's made especially for protecting food from freezer burn. Make sure to wash the bags thoroughly before reuse.

Plastic bags from bread can be reused to store items in the fridge. They are not recommended for freezer use however, but they can be used for sandwiches instead of plastic sandwich bags.

Stop using foil and plastic wrap
Buying foil and plastic wrap for one-time-use is a waste. You can buy reusable plastic containers for storing leftover food in the fridge and freezer. Although this is an extra purchase of plastic, it is used repeatedly instead of buying and throwing away plastic wrap and foil. It can be used for bringing lunch to work too.

About the author
Alex is a writer, husband, father and aspiring urban fantasy novelist. When he isn’t writing for HomeDaddys or completing chores from his “honey- do” list, he’s most likely spending quality time with his wife and kids or working on his novel.

Cherry Hill, Episode 16: Zanzibar

2013-05-20T15:54:00.003-07:00

When last we left Cherry Hill, Amanda was making her way toward Jack's house. Under the guise of being out for an evening walk, she wanted to get to the bottom of the mysterious phone call she received earlier and the meaning of the word "Zanzibar." Although she was certain the whole thing was just a silly hoax, something had left her feeling unsettled.

Jack watched her approaching from his yard and vowed to himself, once again, to protect Amanda as he had always done, promising she would never find out the terrible secrets surrounding Cherry Hill or the legacy of her birth.

And now we return to Cherry Hill...

***

"Good evening Amanda," Jack called out giving a friendly wave. Although his insides were churning at the sight of her, no one watching would ever suspect his true feelings. Especially not Amanda.

"Hello Jack," Amanda said smiling. There was something about him that always made her feel happy, and safe, like nothing bad could ever happen while she was with him. This is why Amanda decided to tell him about the phone call. After all, the mysterious stranger had said Jack was the only one who could be trusted.

"Could I speak with you for a few minutes inside? Something unusual has come up and I'd like to get your take on it."

Jack hid his surprise behind a smile. He and Amanda hadn't had a real conversation since before her husband Paul died.

"Of course, come on in. The children can listen to the radio if they like. Superman comes on this evening, and there are still a few of my mother's famous chocolate chip cookies in the cookie jar if anyone's still hungry after all that ice cream!

Amid the whoops and cheers from her children, Amanda smiled at Jack in appreciation. He had always been such a nice man, and she wondered once again why no other woman had scooped him up. To her mind, he had every quality someone would look for in a husband and his unlikely status as a bachelor continued to make her wonder - especially on an evening such as this with his hair slightly tousled and the ripple of sturdy biceps straining the fabric of his cotton shirt.

Amanda, shook her head, and feeling flustered, tried to push thoughts of Jack from her mind. But she couldn't help but notice the height of him, the strength of his back, or his easy smile as he opened the front door.

With the evening sun fading to dusk behind a stand of oak trees, Amanda and Jack went inside the house. Neither had any idea they were being watched.

Walt Fischer, Cherry Hill's newest physician stood behind a bank of shrubbery just across from Jack's house. Putting out the cigarette he'd been smoking, he spoke into a walkie talkie held in his other hand.

"Confirmed," he said, never taking his eyes off the door, "She's gone into the house. The children are with her."

He nodded at something being said on the other end and then lit another cigarette. "I'll await further orders."

The inside of Jack's house was a study in efficiency. A craftsman at heart, Jack had built large oak shelves that lined the living room and housed an extensive book and model ship collection. The floors were hard wood and covered with deep burgundy patterned Persian carpets - both in the hallway and the living room.

Against the far living room wall just adjacent to a large stone fireplace sat the radio and next to that, an overstuffed arm chair. Jack liked to sit in the evenings and listen to his favourite programs like Boston Blackie or Charlie Chan.

"Gather over here children," he said, "The Adventures of Superman is just about to begin."

When the children were settled with large burgundy throw cushions on the floor, Jack and Amanda made their way to the kitchen where Jack put the kettle on for tea.

"Tell me Amanda, what is it you wanted to speak to me about?"

"This is going to sound so silly Jack, but I just had to tell someone. I had the oddest phone call earlier on the party line, and though I'm quite certain it's nothing more than a hoax, I can't seem to shake this unsettled feeling I've been having."

Jack's face showed nothing, but inside his mind was on fire. Could it be? No, not possible. Everything was supposed to return to normal after Paul died.

"So what was this mysterious phone call all about?" Jack asked with a smile, masking any concern under a guise of humour.

"That's just it Jack, I'm not certain. A voice on the other end simply said 'All is not what it appears.' He told me to find you and tell you "Zanzibar" - apparently you would know what this means."

Jack's face went white to the lips.

"Zanzibar."

It was finally time...

***

Missed an episode? Visit here to get caught up: Cherry Hill

Stay tuned next week to find out what happens next! In the meantime, want to try Mrs. Wilson's famous Chocolate Chip Cookies?

Here's the recipe!

Mrs. Wilson's Chocolate Chip Cookies

INGREDIENTS

* 1 cup butter, softened
* 1\2 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 1/2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups semisweet chocolate chips
* 1 cup chopped walnuts or pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add baking soda to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto un-greased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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How to Make Pillowy Asian Sweet Buns

2013-05-20T13:16:00.003-07:00

Happy Monday everyone!

The day I feature Tips and Techniques to help you up your game in the kitchen - and today I'm super excited to introduce you to a how to extravaganza on how to make pillowy Asian sweet buns - the kind you usually only ever find in China Town.

These buns are so soft, and light, and billowy on the inside you will hardly believe it!

They're also going to be the perfect fit for an original recipe I'm going to share Wednesday for Asian pulled pork.

So stay tuned for that and then enjoy my easy to follow step by step video to learn how to make these incredible buns yourself. They are truly a great thing to have in your repertoire!

To visit the printable recipe: Asian Sweet Buns

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Guy Fieri Recieves a Scathing New York Times Review - Cocktails and Gossip - How to Make Pimm's Punch

2013-05-18T22:49:00.000-07:00

After so much insanity going on in the world of Food TV this week (two words: Restaurant Nightmares), which supplied a huge shot of crazy when chef Gordon Ramsay deemed the latest restaurant on the show - "Amy's Baking Company" - as beyond saving and walked away.

The restaurant owners, Amy and Samy Bousaglo were apparently too off the wall for Ramsay to tame and went on a bizarre Facebook posting rampage in the days following the show.

In other news, I came across a tidbit about Guy Fieri this week. The current reigning prince of Food Network and multiple restaurant owner, opened a new joint in Times Square called Guy's American Kitchen and Bar. In keeping with his philosophy that food need not be sophisticated to be considered great, the 500 seat restaurant boasts a menu featuring dishes like pretzel crusted chicken fingers, homemade burgers, bison meatloaf, and cedar planked salmon.

Though I haven't eaten there myself, to my mind it looks like any other franchise type restaurant, and on the basis of that alone, it wouldn't really be my kind of dive. This just because I've reached a point where I want to eat incredible food in restaurants that I could never do myself at home.

And I have burgers covered.

At the same time, though, there's a place for these kinds of restaurants just as there is a place for Guy Fieri because, love him or hate him, he has that certain something called Star Power that's helped him rise to where he is now. And because of that, there is probably a long line of people in the food world waiting like sharks chumming the water, to take a big bite out of the success he has attained.

Case in point: The scathing restaurant review written by Pete Wells, food critic for the New York Times two months after Guy's American Kitchen and Bar opened; accusing the restaurant - among other things - of serving drinks that looked like nuclear waste and tasted like "some combination of radiator fluid and formaldehyde," marshmellows that tasted like fish, and very little flavour in flavour town.

I will be honest, I'm not a huge Guy Fieri fan, but there's a fine line between writing a negative restaurant review and letting your own disappointment at the way the world of food has evolved leak into the writing. Yes, people like Rachel Ray and Paula Dean have become culinary super heroes while real chefs conceptualizing amazing food in kitchens and restaurants all over go largely unnoticed by the masses.

But this is just another example of our dumbed down culture and willingness to accept such travesties as frozen Walmart broccoli, microwaveable mashed potatoes, and "yummo" as a descriptive for good food. By attacking Fieri's restaurant in this manner, Wells came across like a former nerd done wrong calling down the high school quarterback.

Fieri said it himself in an interview on the Today show. Calling the entire thing "ridiculous," he still has hopes for the restaurant as it gets over the inevitable bumps of the early stages.

As for the rest of us, I truly think we would be better served by suspending our collective disappointment and frustration over the people, music, art, food, movies, television, media etc etc etc that become popular in today's Kardashian infused microwave popcorn world.

At the end of the day, none of that matters.

Let the masses slurp Donkey Sauce. The rest of us will quietly sit back and enjoy seasonal morels, fresh oysters, real cream, salty cheese, and tomatoes off the vine; secure in our ability to appreciate excellence and grateful that the world of food is as vast as it is limitless.

In this way, we will exact our revenge.

***

As always, I have a great cocktail to share with today's gossip and with all of us heading into wedding season, I think our featured cocktail, Pimm's Punch, would be a perfect wedding, bridal shower, or garden party libation!

Visit the printable recipe here: Pimm's Punch

Or enjoy my easy to follow step by step video!

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Cedar Planked Maple Salmon

2013-05-17T19:12:00.002-07:00

Happy Foodie Friday everyone! The day I create restaurant quality meals and desserts from the comfort of my own kitchen and today's cedar planked salmon is nothing short of a masterpiece (if I do say so myself)

Not only is this dish moist and incredibly filled with flavour, you'll be shocked by how easy it is to grill on a cedar plank.

And cedar planks for grilling can be picked up just about anywhere.

To learn how to make this beautiful dish, enjoy my easy to follow step by step video or visit the printable recipe here: Cedar Planked Maple Salmon.

Cedar Planked Maple Salmon

Ingredients

1 1/2 pounds salmon fillets
1/3 cup soy sauce
1/3 cup maple syrup
1/4 cup Dijon mustard
1/3 cup water
1/4 cup canola oil

Directions

Start by making a marinade with the soy sauce, maple syrup, vegetable oil, water, and Dijon mustard and whsik well until smooth. Place a fresh filet of sockeye salmon into the marinade skin side up making sure to rub all over. Cover with plastic wrap and refrigerate 4-6 hours.
In the meantime, prepare the cedar plank. I like to be fancy and soak it in beer, but it can also be soaked in water - cover it completely and leave it to soak for at least four hours or longer.
When the plank has soaked, remove it from the liquid to a paper towel lined board and gently pat dry. Brush both sides of the plank with extra virgin olive oil and a little sea salt.
Place the salmon skin side down onto the oiled plank. Sprinkle liberally with course black pepper and place plank on a pre-heated 300 degree grill; close the lid and cook until fish flakes easily when tested with a fork - about 20 - 25 minutes.

Remember, making magic in the kitchen is easier than you think!

SMOOCHES and Boo!

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Chocolate Cherry Cheesecake Frozen Pie

2013-05-15T07:48:00.003-07:00

It's Weekday Wednesday! The day I feature my original quick and easy recipes for busy weekdays; and today's frozen dessert treat is a perfect one to put in your recipe file as we head toward summer!

Cream cheese infused frozen yogurt is mixed with sweet black cherries and Oreo cookie crumbs and placed in an Oreo crust. Spread with more cream cheese yogurt, drizzle with chocolate, and freeze.

So delicious.

So Weekday Wednesday..

And proof that creating magic in your kitchens is easier than you think!

Boo!

Visit the printable recipe here: Chocolate Cherry Cheesecake Frozen Pie

Please enjoy my easy to follow step by step video.

Chocolate Cherry Cheesecake Frozen Pie

Ingredients

3 cups vanilla frozen yogurt
3/4 cup cream cheese
2 1/4 cup Oreo cookie crumbs
1/4 cup melted butter
2 cups pitted black cherries (frozen, or canned)
chocolate ice cream sauce

Directions

Mix 1 1/4 cups of Oreo cookie crumbs with a quarter cup of melted butter and press into a pie plate.
Place two cups of vanilla frozen yogurt into a large bowl and let it melt slightly.
Add two cups of whole black cherries, the additional cup of Oreo cookie crumbs, and stir well to incorporate. Finish by beating with an electric mixer until smooth. Pour into the prepared chocolate crust and smooth evenly.
Place in the freezer for 60 minutes or until firm.
Once the pie is firm add the final cup of frozen yogurt and the final 1/4 quarter cup of cream cheese. Whip that topping together until soft and smooth. Spread over the top of the frozen pie and finish with black cherries and drizzles of chocolate ice cream sauce.
Cover with plastic wrap and place back in the freezer.
Thaw on the counter for about 10 minutes before serving.

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Summertime Swiss Chard and Gruyere Quiche

2013-05-13T00:38:00.001-07:00

The world and her wonderful seasons are turning, once again, and with it, my favourite of all the seasons is just around the corner: summer.

Along with the smell of fresh cut grass, laundry on the line, morning rain, and time spent at the beach and on the water, the growing season of summer provides the very essence of life to this Kitchen Witch and I'm so excited to have my first planting of the season done.

Here's my sweet little dog Max last summer by the lettuce garden just as the first few plants began to come up...

With that in mind, I'm excited for today's "Monday Tips and Techniques" to share my tried and true, adapted over 25 years of pie making, best ever recipe for the flakiest pie crust in the world, and one of my favourite quiches.

The pie crust in unbelievably flaky, and the garden fresh filling of Swiss chard, sauteed onions and Gruyere cheese will have you putting this economical, garden friendly dish onto your favourites list.

Proof positive that seemingly complicated cooking techniques like quiche and pie crust are easier than you ever thought with The Kitchen Witch!

Visit the printable recipe here: Summertime Quiche

And if you haven't been following my popular web series Cherry Hill, now is a great time to hop on board! Find out why this fun foodie adventure is capturing the hearts and minds of people everywhere with this week's episode: Jack's Secret Love

Enjoy today's easy to follow step by step video.

Summertime Swiss Chard and Gruyere Quiche

Pie Crust

Ingredients

5 1/12 cups all-purpose flour
1 1/4 teaspoon salt
1 lb cold lard, or unsalted butter, cut into small pieces
1 tablespoon white vinegar
1 extra large egg
1 cup ice cold water

Directions

Combine the flour and salt in a large bowl.
Cut in the lard or butter using a pastry cutter or your fingers until the mixture resembles coarse meal.
Whisk the vinegar and egg in a liquid measuring cup and add enough ice water to make 1 cup. Mix into the flour mixture with a fork or your hands until just combined.
Transfer to a clean work surface, and gently press to form a dough.
Divide dough into 6 equal parts.
Shape each into a ball, flatten into a small round disc and wrap in plastic.
Chill for at least 1 hour or place in a freezer bag and freeze.
Roll out disc on lightly floured surface to 1/8" thickness.
Transfer to a 9 inch pie plate

Summertime Quiche

Ingredients

1 pie crust disc
1 bunch swiss chard leaves, ribs removed, julienned (5 cups)
1 large onion, chopped (2 cups)
1 Tbsp. butter
1 tbsp extra virgin olive oil
1/2 cup sour cream
1/2 cup milk
4 eggs, plus 1 egg yolk
1 cup Gruyere cheese
1/2 tsp herbes de provence or dried thyme
1 tsp sea salt
1/2 tsp fresh ground pepper

Directions

Preheat oven to 400 degrees.
Heat butter and olive oil in a large sauté pan. Add the onions and sauté over medium heat until the onions are soft, but not brown, about 5 minutes.
Stir in salt, pepper and the herbes de provence, then add the swiss chard and continue cooking for 2 minutes more until the chard has wilted.
Set the swiss chard mixture in a colander in the sink to cool for 5 minutes, then gently press out any excess moisture.
Place the pie crust in a 9″ pie pan. Crimp the edges of the dough to form a decorative edge, if desired.
In a medium bowl, combine the sour cream, milk,, eggs, egg yolk, and Gruyere cheese. Whisk well to combine.
Spread the chard mixture evenly in the pie shell and pour the egg mixture over the top.
Bake for 10 minutes at 400 degrees. Turn the oven down to 350 degrees and continue baking until the quiche is set and lightly browned about 15 minutes.
Cool for 10 minutes before serving.

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Cherry Hill - Jack's Secret Love - Episode 15

2013-05-12T11:28:00.002-07:00

We left our heroine last week, after she received a puzzling phone call from an anonymous stranger...

Missed an episode? Get caught up here: Cherry Hill Index

***

Amanda hung up the phone, and feeling puzzled, made her way to the kitchen to check on the casserole she had bubbling in the oven. It was a new recipe for something called Zesty Ham and Broccoli Bake and if the way it was smelling was any indication, Amanda was certain they were in for a lovely supper.

But it still didn't quite take away the uneasiness she was feeling over the mysterious phone call. "Nothing is as it appears... Zanzibar..." and what in the dickens could Jack possibly have to do with all this?

Shaking her head, she called the children in to wash up before dinner and debated whether or not to pay Jack a visit later in the evening. "Surely the entire thing is a joke," she told herself as she dished steaming portions of the cheesy casserole onto each plate, but with so many unusual occurences over the past year and lingering questions surrounding the death of her husband Paul, Amanda wasn't certain of anything anymore.

"This is so lovely," she thought as she added sliced tomatoes to the plates and poured each child a cold glass of frothy milk, resolving not to let the troubling thoughts swirling about in her mind interfere with dinner hour.

Sally and Bobby arrived at the table sun kissed and freshly scrubbed after having spent the bulk of the afternoon playing in the backyard with the neighborhood children. Prior to his death, Paul had built them a tree house and it was home base for many games of make believe.

Amanda sighed as she looked out the window into the backyard. The tree house had been a labour of love. Perched onto a platform of their old oak tree, the cheerful little house boasted two windows with white eyelet curtains, a full replica kitchen made of wood with a child sized oven, cupboards, a frigidaire, and a wooden table with four little chairs. A white eyelet table cloth Amanda sewed to match the curtains, added a final touch to the whimsical little play area, and, not to be outdone by too much femininity, Paul and Bobby built a sign that hung on the outside of the front door that said "Pirate's Retreat."

Returning to the table with a basket of warm dinner rolls and cold creamery butter, Amanda was flooded with bittersweet memories as she looked at her children; Sally so serious and grown up, and eight year old Bobby the image of his father.

"Children, place your napkins onto your laps," Amanda reminded them lightly, and bow your heads for grace; it's Sally's turn tonight.

Ten year old Sally bowed her blonde head and with earnest, furrowed brow prayed: "Heavenly Father, bless this meal, and Mommy, and Bobby, and save some for Daddy in heaven. Oh! And thank you for the tomatoes, even though I don't really like them, I'm still grateful. Amen"

"Amen" said Amanda and Bobby in unison, and they commenced the meal amid a coulorful recounting of the day's events while Amanda, only half listening, tried to dispel the thoughts of worry and doubt that continued to intrude on dinner.

When the last bits of casserole were finished and the tomatoes eaten up, Amanda decided on a surprise and, clapping her hands together said, "Hurry children, the ice cream man will be by in about 5 minutes!"

Knowing how excited the children would be to get their first frozen treat of the summer, she saw it as a good excuse to pay Jack a visit. With ice creams in hand, they strolled through the neighborhood toward Jack's house.

***

Jack was in the front yard watering the rose bushes when he spotted Amanda coming up the road. As was always the case, he drew in a sharp breath and was conscious of his heart beat when he took in her glossy brown hair, blue eyes, and the pretty red and white polka dot dress she had on that evening.

6'4 and war weary rugged, Jack had seen many things in his 33 years. He'd been all over the world and faced too many dangers to list, and though he appeared outwardly sturdy... no one would ever guess he was weak at the knees.

Jack vowed to himself, once again, to protect Amanda as he had always done, vowing she would never find out the terrible secrets surrounding Cherry Hill or the legacy of her birth...

***

Will Amanda ask Jack about Zanzibar? Will jack reveal his true feelings? And what of this mysterious legacy? Stay tuned next week for the next installment of Cherry Hill to find out...

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Taco Meatball Appetizer Cups

2013-05-10T19:57:00.001-07:00

It's Foodie Friday once again - the day I feature fabulous, restaurant quality recipes for upscale dining and entertaining at home - and oh boy! have I got a great one today!!

These incredible little Taco Meatball Appetizer Cups are the perfect bite on a Foodie Friday! Better still, they're super easy to make - which is a good thing because you'd better make a lot! These little morsels of amazingness jump off the plate quicker than me at a George Clooney sighting!

Visit the printable recipe here: Taco Meatball Appetizer Cups

Stay tuned tomorrow for some Saturday Cocktails and Gossip, this week featuring my impressions of Anthony Bourdain's new show Parts Unknown and a super yummy Vodka and Black Cherry Iced Tea!

Until then, please enjoy my easy to follow step by step video!

Ingredients

1 pound extra lean ground beef
1 envelope dry taco seasoning or 2 heaping tbsp Homemade Taco Seasoning
1 egg, slightly beaten
sharp cheddar cheese - cut into small cubes approximately ¼" squares
salsa
sour cream
shredded lettuce
1 pkg Tostidos Scoops

Directions:

1. In large mixing bowl combine hamburger, taco seasoning and egg.
2. Shape approximately 1 heaping teaspoon of meat mixture around each cube of cheese.
3. Place meatballs on a baking rack on a tinfoil lined baking sheet - any fat and juices will run off the meatballs onto the pan. Remove tinfoil and throw away for easy cleanup.
4. Keep meatballs from touching each other.
5. Bake at 425°F for 10-12 minutes or until meat is browned.

To assemble:

Keep your meatballs in a warm oven until ready to serve.
Line up your Tostitos Scoops and place a teaspoon of sour cream in each. Top each with shredded lettuce.
Place a warm meatball in each cup and spoon salsa over all.
Serve immediately (they are just fine at room temp too :-)

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Whale Watching - an Adventure on My 47th Birthday!

2013-05-09T22:10:00.000-07:00

A big hello to all of my beloved subscribers! I've been away the last couple of days so no new recipes, gossip, or thoughts on life, but I wanted to include all of you in this year's birthday adventure - a bucket list item for me that was incredible.

I could describe it, but better than that, I filmed it.

I hope you enjoy.

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Hell's Kitchen Behind the Scenes, Cucumber Rosemary Lemonade - Cocktails and Gossip!

2013-05-05T11:54:00.000-07:00

As a fan of Gordon Ramsay's Hell's Kitchen and an occasional re-cap blogger, I've long been fascinated by what goes on behind the scenes of this popular show - especially after participating in the circus of reality cooking TV myself.

I learned, first hand, that not everything you see reflects reality (and though that statement might make the more jaded among us roll their eyes), I can honestly tell you I've walked through the better part of my life with my own set of rose colored glasses firmly in place - so when I say I was surprised by almost all of of what went on Sound Stage X (Recipe to Riches), I'm telling the truth.

To the good, it boosted my confidence in the kitchen; but to the bad, it totally shattered all lingering school girl fantasies that Oz might actually exist.

People, the Wizard really is just some guy standing behind a screen.

In a warehouse.

And Hell's Kitchen is no different.

The dining room, which is shot to look like a high end restaurant on TV, is in reality, a large warehouse filled with cameras everywhere - including the dorms, the bathrooms and behind the mirrors - designed to catch the Hell's Kitchen cooks during the good, the bad, and ugly of their culinary journey with Gordon Ramsay.

And for the first 3/4 of every season, the bad and the ugly is what we clamor to watch.

That and everyone's favorite pissed off maitre d' Jean Philippe Susilovic who returned this year for season 11.

I've often wondered if Susilovic, who began his career as a Belgian television personality, actually has restaurant experience or if it's all an act.

In that sense, I'm happy to report that, in this case, the reality is real.

According to Wikipedia: "Jean-Philippe joined Gordon in 1995 in Gordon's restaurant Aubergine. Jean-Philippe's experience in Michelin-starred restaurants broadened when he moved to the U.S. to work in restaurants such as New York's La Panetiere, Danube and Daniel's. In October 2001, he moved to the Middle East to work with Chef Ramsay as the manager of Verre at the Hilton Dubai Creek.

Susilovic left the American Hell's Kitchen show following the seventh season due to his commitment as Restaurant Director at Gordon Ramsay's London restaurant Petrus."

From everything I've read, the cooking and drama in the kitchen is real as well. Scenes are not re-shot and, according to diners, the food coming out of the kitchen, though not always great, is being cooked in the moment, often while the scallops and risotto are, literally, hitting the fan.

To get a reservation, diners apply on line and then are required to sign waivers that they may or may not get fed. Apparently they're supplied with an unlimited quantity of bread, beer and wine throughout dinner service but there's no guarantee they will have an entire meal.

This clears things up for me big time, because I've long time wondered how all those people get served after Gordon Ramsey bellows "This is RO-AH!!!!" for the last time and kicks everyone out of the kitchen.

On that note, apparently the contestants, once kicked out, have to undergo a full psychiatric evaluation before re-entering mainstream life.

To which I say - Amen!

After my reality TV experience I was was channeling Sweet Baby Jane for at least a year.

But I'll save that for another blog!

Until then, I'm excited to share a cocktail that is so refreshing you might just think you're in Oz!

Cucumber Rosemary Lemonade Cocktail

Visit the printable recipe here: Cucumber Rosemary Lemonade

Learn how to make this with my step by step video:

Cucumber Lemonade Cocktail

Ingredients

2 ounces vodka
2 ounces lemon juice
2 ounces water
2 ounces liquid honey
6 slices cucumber
1 sprig rosemary
club soda
lemon slices and rosemary for garnish

Directions
Muddle cucumber in a shaker. Fill with ice cubes. Add lemon juice, honey, water and rosemary. Shake and strain into a rocks glass filled with ice cubes. Top with club soda. Garnish with lemon slices and another small sprig of rosemary.

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Spinach, Pine Nut, and Feta Pizza

2013-05-04T11:39:00.001-07:00

Hey everyone!

I'm a day late for Foodie Friday - but, I promise, this one's good for any day!

This gorgeous, home made artisan style pizza is not only fresh, and delectable to the palette, it's also incredibly easy to make and can be prepared in advance.

Make the topping, proof the dough, wrap it all up - and when you're ready - roll it all out, and bake in a 500 degree oven for 10-15 minutes.

And voila!

The "Thinny Spinny!"

Visit the printable recipe here: The Thinny Spinny.

Learn how to make this with my easy to follow step by step How To Video.

Neapolitan Pizza Dough

1 1/2 tsp active dry yeast
1/4 cup luke warm water
1 1/2 tbsp extra virgin olive oil
1/2 cup cold water
1 2/3 cups all purpose flour
3/4 tsp sea salt

To Prepare the Dough

In a large mixing bowl stir the yeast into luke warm water. Let stand until creamy, about 10 minutes.
Stir in the olive oil and the cold water and then stir in a half cup of the flour and the salt, stirring until smooth. Stir in the remaining flour, a half cup at ta time, until the dough comes together in a tough mass.
On a lightly floured work surface, knead the dough until smooth and velvety, about 8-10 minutes. Cover loosely with a tea towel and let it rest 15 minutes.
Divide into 2 equal portions, knead briefly, then roll each portion into a smooth round ball.
Sprinkle a little flour on the work surface and place the balls on it. Cover with a tea towel and let rise for 1 hour.

Tomato Sauce

3/4 cup of chopped ripe tomatoes or canned organic tomatoes
1 Tbsp extra virgin olive oil
1/2 tsp each sea salt and black pepper

To Prepare

With an immersion blender, blitz 10-20 seconds until smooth.

Topping

1 box frozen spinach, thawed and well drained
2 cups thinly sliced button musrooms
1 tsp plus 1 tbsp extra virgin olive oil
1/2 tsp each sea salt and black pepper, divided
2 cloves minced garlic
1 cup toasted pine nuts, divided
1 cup feta cheese, divided
2 cups grated mozzarella cheese, divided

To Prepare the Pizza

In a large non-stick pan, saute the mushrooms in 1 tsp of the extra virgin olive oil over medium high heat just until the mushrooms are beginning to release their water.
Add the additional tablespoon of olive oil, spinach, salt, pepper, and minced garlic and continue to saute for 1 more minute. Remove from heat and set aside.
Pre-heat the oven to 500
Roll out each ball of dough into a thin disc, app 1/4 inch in thickness onto a baking sheet, pizza sheet, or pizza stone. If using a pizza stone, you can also pre-heat it and slide the finished pizza onto the hot stone. This will make for a crispier crust.
Brush each disc with extra virgin olive oil making sure to cover the entire surface and sprinkle with1/4 tsp of the sea salt and black pepper (about 1/8 of a tsp per pizza)
Spread equal amounts of the spaghetti sauce, spinach topping, pine nuts, and cheeses over each pizza.
If baking on a heated pizza stone, bake for 8-10 minutes until edges are golden and cheese is melted, if baking on a cool surface, bake for 12-15 minutes.

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Peanutbutter Chocolate Kit Kat Bars - Weekday Wednesday!

2013-05-01T16:03:00.001-07:00

It's Weekday Wednesday once again, and I have to tell you, I've been stressed. Thankfully, I have only three days to go until I begin a one week vacation, but the three days are jam packed!

And it never fails, when life gets hectic like this, I start to crave something sweet. So I went into my recipe files last night to see what was what.

I keep lists of things I want to try and I've had this one kicking around for awhile for Peanut butter Chocolate Kit Kat Bars and am I ever glad I tried it. Talk about a delicious quick and easy recipe. Not only do mu husband and I love this one. It got a big thumbs up from a group of high school students I taste tested it on yesterday.

Visit the printable recipe here: Peanut Butter Chocolate Kit Kat Bars

Please enjoy my easy to follow how to video.

Ingredients

72 Ritz Crackers
1 1/2 cups graham cracker crumbs
3/4 cup brown sugar
1 cup sugar
3/4 cup butter
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter

Directions

Line a 9×13 inch pan with parchment paper. Put a layer for Ritz crackers across the bottom.
In a saucepan, stir together graham crumbs, sugar, butter and milk. Turn heat to medium and bring to a boil. When mixture begins to boil, boil for 5 minutes, stirring occasionally.
Pour half of this mixture over the Ritz crackers and smooth it out evenly, then lay another blanket of Ritz over the caramel mixture.
Pour the remaining caramel over second layer of Ritz, then top with one last layer of crackers.
In a saucepan, combine butterscotch chips, chocolate chips and peanut butter. Melt, over low heat. Spread melted mixture over top.
Cool to room temperature and transfer to the refrigerator for about a half hour until the chocolate mixture is set. When set, remove from refrigerator by lifting using the parchment paper. Place on a cutting board and cut into bars.

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Ham and Swiss Party Buns - Perfect for Mother's Day!

2013-04-29T20:25:00.000-07:00

Happy Monday everyone! How's every little thing going?

Things are well with me and I'm super excited to be heading toward the warmer months. Next week, my husband and I are taking a mini vacation back to Tofino for a little R and R, whale watching, and general relaxing and doing nothing.

In the meantime, though, I've been in the kitchen cooking up a storm - starting with today's recipe for Ham and Swiss Party Buns!

Mini rolls packed with ham and Swiss cheese are drenched in a tangy sweet marinade over night and then baked to ooey gooey perfection!

This is one of those old time recipes that are great to have in your back pocket for bridal showers, Mother's Day, or other casual celebrations.

Visit the printable recipe here: Ham and Swiss Party Buns

Please enjoy my easy to follow step by step video.

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Singapore Sling Slush - Cocktails and Gossip - Should Cooking Competition Shows Come to An End?

2013-04-27T23:58:00.001-07:00

In today's installment of Cocktails and Gossip I'd like to talk about food programming - and more specifically, cooking competition reality shows.

Never fear, though, there will be a cocktail coming at the end of the blog - this week, featuring a fabulously refreshing large batch summer make ahead that can be stored in the freezer called Singapore Sling Slush.

But first let's get back to a little gossip...

Where once, competition shows on the Food Network, for example, had us on the edges of our seats (who could forget Bobby Flay nearly getting electrocuted and then standing atop his cutting board during the inaugural episode of Iron Chef America, or Gordon Ramsay the first time he spit food into a garbage can on Hell's Kitchen?) but with today's blander fare like Worst Cooks in America, or the sad debacle known as The Taste, it is my contention that the cooking competition reality show is on its way out.

And not with a bang, either.

While we still have CHOPPED, Top Chef (which I love), and Iron Chef America to wet our appetites, my hope is that the powers that be will bring original new cooking, lifestyle, and travel shows to prime time TV that don't always feature cooking competitions, restaurant makeovers, Guy Fieri, or shameless plugs for Walmart... *ahem* master Chef anyone?

Shows with a little culinary pizazz that make us tune in because we can't wait to see what that person is going to be cooking next.

In that sense, I think the Brits did it best in the late 1990's and early to mid 2000's, which was really the time cooking related programming began to make a resurgence.

They managed to find cooking personalities who not only had authentic talent, knowledge and passion for food and cooking - the best shows that came out of the UK at that time featured people who were funny, quirky, imperfect, and interesting.

One of my favourite Food TV memories is the first time I saw Jamie Oliver. He looked like he was about 14 years old, and in a tiny little kitchen with hardly any counter space, he prepared a pork roast by stuffing cloves of garlic, olive oil, and fresh herbs into slits he made in the meat.

And I was riveted.

Not just because Oliver looked so young, but because he was introducing me to something new, the food looked amazing, and he had pizazz.

That he was cooking in a cramped little kitchen made it that much better because it taught me that I didn't need state of the art equipment to create great food.

Nothing against Giada and her ever gleaming ~~cleavage~~ smile, or The Barefoot Contessa and her modest beachfront home in the Hamptons, but what I loved about the Brits is they showed us you didn't necessarily have to be rich, beautiful, or perky to have a successful career as an on air cook.

The Two Fat Ladies are the perfect example of this - driving all over the UK in their Triumph Thunderbird motorcycle with "double wide" side car, drinking, smoking and quoting Yeats, Clarissa Dickson Wright and Jennifer Patterson are in many ways the grandmothers of the farm to table movement.

From Wikipedia:

"They traveled to various destinations, such as an army camp or an all-girls school, where they prepared large meals, often with unusual ingredients. Both ladies were very fond of strong flavors, often using anchovies, garlic, and seasonings quite liberally. The recipes were gleaned from an older time and tradition when rendered fat and drippings, raw eggs, and unpasteurized milk products were commonplace. They emphasized the importance of using fresh ingredients of the very best quality, eschewing supermarkets for farms and roadside markets."

And while they did so, they awakened in me a passion for getting back to basics.

Have you tried my recipe for Lemon Roasted Pork Loin?

As did my ultimate foodie Goddess Nigella Lawson whose loquacious use of the English language, and impeccable entertaining ideas were something I looked forward to watching every week.

That's why I was so excited about last winter's television show The Taste that featured, not only Nigella, but another one of my food world heroes, Anthony Bourdain.

My God! I had dreams of the two of them sloshing back martinis while noshing truffles, potted pigeon, and black garlic.

But much like Master Chef, Hell's Kitchen, Worst Cooks in America, Celebrity Cook Off, and yadda yadda, yadda, et al, The Taste had about as much essence as a bowl of Cream of Wheat (without the sugar) and didn't do Bourdain or Nigella the justice they both deserve.

Things are looking up, however, as Bourdain has a new show on CNN called Parts Unknown. I have the first few episodes saved on my PVR and will be talking about that in next week's installment of Cocktails and Gossip.

I will also be talking about Martha Stewart in a few weeks time because, love her or hate her, in the realm of cooking, entertaining, gardening, home keeping, and so much more, she changed the world.

And for the record, I love her.

Shall we toast that?

***

Want to learn how to make today's amazing cocktail? Please enjoy my easy to follow step by step video and while you're there, be sure to subscribe! I put out four new videos each week.

To visit the printable recipe, click here: Singapore Slush

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Restaurant Quality Greek Style Roasted Potatoes - Foodie Friday!

2013-04-26T11:59:00.000-07:00

It's Food Friday once again! The day we learn how to prepare restaurant quality dishes, meals, and desserts in the comfort of our own kitchens and today's recipe for Greek Style Roasted Potatoes is sure to be a hit!

Tender, fluffy, potatoes are encased in a crispy, flavour infused crust!

Serve this as the ultimate side dish next Foodie Friday and watch your friends and family come back for more!

Visit the printable recipe here: Greek Style Roasted Potatoes.

Enjoy the easy to follow step by step video and don't forget to support me by subscribing and liking the video!

Greek Style Roasted Potatoes

Ingredients

8 russet potatoes, peeled and cubed
1/2 cup lemon juice
1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1 tsp holiday blend, kosher, or sea salt
2 tsp dried oregano
1 tsp pepper

Directions

In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain.
In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Arrange potatoes on parchment paper-lined or greased cookie sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes.
During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.

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Mac and Cheese with Ham and Peas - Weekday Wednesday

2013-04-24T13:32:00.003-07:00

It's "Weekday Wednesday" once again - the day I show you how to put together quick and easy dishes and dessert the whole family is going to love. And who doesn't love a good Mac and Cheese?

This one is made on the stove top and can be put together from start to finish in under 30 minutes. Not only that, it turns out super creamy and is packed with the wonderful cheesy goodness of cheddar!

Serve it with a tossed green salad and you'll be good to go!

Mac and Cheese with Ham and Peas
Visit the printable recipe here: Mac and Cheese

Watch my easy to follow step by step video to learn how to make this easy dish!

Ingredients

2 cups uncooked macaroni noodles
2 tbsp butter
2 tbsp flour
1 cup no sodium chicken broth
3/4 cup milk
2 cups grated sharp cheddar cheese *or* 1 cup grated cheddar and 1 cup Kraft Imperial Sharp Cheddar Cheese
1/4 tsp salt
1/8 tsp paprika
pinch black pepper
1 boneless ham steak
1 cup frozen peas
1 tbsp diced pimento

Directions

Place the ham steak into a skillet with a half cup of boiling water. Cover, reduce heat to medium, and let steam for 5 minutes or until the water has evaporated. Set aside to cool.
In the meantime, cook and drain the frozen peas.
Cut the ham into bite size 1/4 inch cubes.
Melt the butter in a large nonstick pot over medium high heat and sprinkle the flour over all. Continue to cook and stir for another 30 seconds.
Add the chicken broth and milk and whisk well to thicken. Add the shredded sharp cheddar cheese or cheddar Imperial cheese mix.
Continue to stir with the whisk until it's smooth and creamy adding salt, pepper, and paprika at the end.
Cook the macaroni noodles for 5 minutes in rapidly boiling, well salted water- just to al dente - you don't want to overcook the noodles because they will finish cooking in the hot sauce.
Add the diced ham, peas, and pimento and give it all a good stir. Let it rest 3-5 minutes before serving.

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Thin Pan Fried Pork Chops - Pork Chops Piccata with Lemon Caper Sauce

2013-04-22T21:43:00.000-07:00

Have you ever wanted to buy that package of thin cut pork chops because it was so economical, but - evolved foodie that you are - feared re-creating a bad dream from the 1960's featuring cream corn, bland mashed potatoes, and dried out meat?

Well, fear no more!

Because today's recipe and how to video features techniques for cooking a relatively cheap cut of meat and turning it into a restaurant worthy dish even the most novice cooks can re-create.

Pork Chops Piccata with Lemon Caper Sauce.

Visit the printable recipe here: Pork Chops Piccata with Lemon Caper Sauce

And enjoy the easy to follow step by step video.

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Amanda Receives a Mysterious Phone Call, Unrevealed Secrets in Cherry Hill

2013-04-21T13:18:00.001-07:00

Welcome to my web series "A Taste of Nostalgia in Cherry Hill!"

Featuring Amanda Fitzpatrick, a young wife and mother in 1940's Saskatchewan and a cast of colorful characters around whom, many unexpected happenings are occuring behind the scenes...

When we last visited Cherry Hill our heroine, the newly widowed Amanda, had begun putting the shattered pieces of her life back together and prepared Easter dinner for handsome war hero Jack Wilson, his parents, and a dashing new character, Dr. Walt Fischer - Cherry Hill's newest attending physician.

To get caught up on past episodes, please visit my Cherry Hill page. And then, let's join Amanda and see what's happening this week!

***

Sunday, April 18, 1948

Dear Mother,

Spring has definitely sprung in Cherry Hill, and with it, after a terrible year of uncertainty and grief, I feel renewed somehow, and hopeful. This is such a blessing because over the winter, it it wasn't for the children, there were days when it was all I could do just to get out of bed.

But I feel like I'm getting back to myself again and I'm actually excited about my teaching position. At first it was merely something to keep my mind off things and help me put one foot in front of the other, but now I'm discovering a real love for the girls and their eagerness to learn homemaking skills.

Helping young people learn how to care for the home, budget, and cook nutritious, economical meals is something I am so proud to be a part of - almost as though I were contributing, somehow, to the life of happier households and families!

And I must tell you about a new discovery of mine. The Duncan Hines company has recently come out with a something called a "Boxed Cake Mix" to which you just add water and bake! Talk about a wonderful new convenience - and the cake comes out quite lovely and moist just as is. But I thought it would be a fun class project to have the girls "doctor the mix up a bit" and I have to tell you, the cake we created called the "Pineapple Coconut Cloud Cake" was an utter dream! I will include a recipe for you to try at the end of my letter.

Meanwhile, life in Cherry Hill is not without its hiccups and I have to admit, I'm a little worried about Mr. Wilson. I told you about the production that went on over Easter when he spiked the punch, well now Walt Fisher, the new town doctor, has got him involved in some kind of top secret Men's Lodge called "The Royal Order of the Sceptre."

I wouldn't mention it, except Mrs. Wilson has got herself into quite the tizzy about it claiming the group seems "UnGodly."

Between you and I, I think it has more to do with the fact that the goings on in the lodge are top secret and she hates not being at the hub of everything, let alone not being able to control it!

Mother, I can already imagine what you're saying so there is no need to chastise me. I truly do not want to be mean spirited but sometimes Mrs. Wilson gets under my skin. I will, therefore, take the high road and change the topic because I have news!

You'll never believe it but Dr. Fischer has apparently been making headway with Val. Although she still has not regained any memory, his new nurse, Sally Johnson from two houses down, shared in complete confidence at the Ladies Auxiliary that he found a small piece of some kind of metal under her skin just beside her ear. He wouldn't tell Sally what it was but Sally thinks it's a piece of the wreckage that got lodged there - which makes sense, and could also help to explain the amnesia.

In any case, Dr. Walt Fischer is shaping up to be quite the brilliant doctor and, most certainly, an interesting man. Just the other day he stopped me outside the pharmacy and... oh wait... there's the phone. Must go, will resume writing shortly.

Amanda rushes to the phone and hears a muffled voice say, "Nothing is as it appears. Find Jack and tell him 'Zanzibar' - he will know what this means."

"Who is this?" asks Amanda, her eyes the size of saucers.

"I've said too much. They're coming. Zanzibar. Find Jack and tell no one of this phone call."

The caller hung up.

***

Will Amanda figure out who made the mysterious phone call? And what of Zanzibar? If nothing is as it appears, who is Jack? And how does he fit into the mystery?

Tune in next week... things are just getting started!!

Visit the printable recipe for the Cloud Cake here: Pineapple Coconut Cloud Cake.

Watch my easy to follow step by step video to learn how to make this cake yourself!

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What It's Like to Cook Off on a Reality TV Show - Cocktails and Gossip

2013-04-20T22:03:00.002-07:00

It's been a little over a year since I had the ultimate foodie adventure of a lifetime and got to cook off in front of the camera on the Canadian reality TV show Recipe to Riches.

Me, and my two competitors, Stephen and Jen

With that in mind, I thought it might be fun for this installment of Cocktails and Gossip to give a little insider scoop on what it it was like to be part of such an incredible experience.

Introducing the Boozy Schmoozy

Cheers!

Those who have been around the blog awhile know this was a two year journey in the making because I auditioned - and almost got onto the show - a year before and was so devastated when I didn't go forward I just about gave up altogether. But time has a way of healing most things so that by the time audition season came around again, I had licked my wounds sufficiently and was ready to enter the ring once again - this time with a recipe for something I call Asian Snack Wraps, which turned out to be my recipe for potential riches as I was selected as one of three finalists from across Canada who would be flown to Toronto to compete.

Asian Snack Wraps

To tell you I had a bad case of nerves as I flew to Toronto - or worse - the first time I stood before the panel of judges, Chef Laura Calder, marketing expert Tony Chapman, and Chef/batch up expert Dana McCauley, would be the understatement of the year. But I believe that the most richly rewarding experiences any of us will ever have are the ones that require us to leave the safety of our comfort zones and push forward the boundaries that tell us "this is what my life is."

And so I did.

I stood on a set with cameras on me and a director telling me where to stand and almost felt like I was out of my body because it was so out of context for what I would normally be doing.

As an aside - and throwing out a little gossip - both Dana and Laura are VERY tall! They are also both incredibly nice people, though they don't always come across that way on the show. Ditto for Tony Chapman who, though he says it like it is, doesn't have a mean bone in his body and was supportive to all of us.

And then there was the host, former Bachelor star and football player Jesse Palmer...

Not only is he an absolute sweetheart, he is also one of the most good looking people I have ever seen in person in my entire life. So when I tell you, the man hugged me, all I can say is "Respect my celebrity."

Ha ha ha!!!

I have to milk my 15 minutes of fame for all they're worth!

And then the challenge was issued... in hushed tones, Jesse let us know that we would have three hours to batch up our original recipes in a professional kitchen and prepare 300 units!

300!!!!!!

I literally almost fell through the floor.

The next thing I knew, we were whisked off to a kitchen where we each met with our chef mentors, and were given a small team of chefs to help us. My chef mentor was Chef Maggie McKeowen - who again, was very nice and a lot of fun to work with - even though she came off a little grouchy on camera.

That's okay, though, because there were times when I came across as a stark raving loon!

But who wouldn't?

I had three hours to find the mathematical prowess to figure out how to batch up my original recipe to 300 servings - against an engineer, no less - Stephen figures out mathematical conundrums for a living - and then find the time to mix and roll out 300 very thin scallion pancakes, prep and cook the filling, and put it all together.

And that's where I made my fatal mistake...

Convinced that it couldn't be done, I decided to put the filling into raw dough, fold it burrito style, and deep fry - much to the chagrin of judge Dana McCauley who practically begged me not to do it.

Until the day I die, I will never forget my famous last words: "Dana, trust me."

While the finished product was still delicious...

As you can see from the picture, it is quite different from my original concept. My original recipe was something new and innovative but by electing to deep fry I had, in essence, just created a glorified egg roll.

Add to that, the dough when folded was quite thick and it was only after I had fried up the first 100 that we realized the dough inside was raw! I remember the moment in tunnel vision, fryer basket in one hand while the producer asked me, "What are you going to do now?"

The answer: I ended up re-frying the first 100 and my amazing team, re-rolled the next 200 which meant that, luckily for me, they were still incredibly delicious and it was enough to make me a runner up.

In the end Stephen who created Chipotle Chili Slams won, and Jen, who made the best whole wheat dough I have ever had, came in third with her Cornish Pasties.

And here's where I get sappy and tell you we all won - but really, we did.

Being on set, having hair and makeup people fuss over me, experiencing the catered lunches film crews enjoy every day, being interviewed on green screen, getting flown to Toronto, staying in a beautiful hotel, getting to meet interesting people, cooking on camera, and, finally, getting to watch as Chef Jason Rosso slammed back my Snack Wraps because he thought they were delicious - it was all, truly, the experience of a lifetime!

So if you asked me today, would I do it all again?

With the retrospect and healing energy of time, I'd say "You're DAMN right I would! Where do I sign up?"

In the meantime my passion as a cooking show host on my Youtube channel CHARMED will have to suffice!

Tonight I came up with a KILLER cocktail to go with all this gossip! Give it play to find out what I came up with and if you like what you see, make sure you subscribe.

SMOOCHES!!!

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Homemade Billy Miner Pie - Foodie Friday

2013-04-19T07:50:00.001-07:00

Happy Foodie Friday everyone!

Today's recipe is for my rendition of a Canadian restaurant dessert from The Keg restaurant: Billy Miner Pie.

When I was in university, the best place to go for dinner on the weekend was to a Keg restaurant and steak house. You`d start the evening with "Keg sized drinks," like the "Bloody Caesar" enjoy an appetizer of escargot or their famous "Mushrooms Neptune," dip into a basket of hot sour dough bread slathered in whipped butter, load up at the salad bar, add a steak, and for dessert, it wouldn't be a trip to The Keg without ending the meal with Billy Miner Pie - a coffee and chocolate ice cream concoction nestled in an Oreo cookie crust - and I am going to show you how to make it!

Visit the printable recipe here: Billy Miner Pie

Enjoy the easy to follow step by step video:

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How to Make Crockpot Chicken Chow Mein for Weekday Wednesday

2013-04-17T08:00:00.000-07:00

Although I've been embracing my "wilder" side this year, taking chances, and yadda yadda, there is still this older and wiser (read: neurotic) part of my personality that appreciates a good plan.

A list.

With a column marked "To Do" where I can systematically cross off items and accomplishments in red pen as I complete them.

In the spirit of that, cooking for the freezer and the crockpot have been occasional pursuits over the years.

Those who have been around awhile will remember my spate of freezer cooking where I was getting up at 5:00 am to cook in bulk before work.

This to make my life easier.

I know.

Thankfully, the passage of time has blessed me with new found emotional and spiritual growth and I'm now much more particular about the meals I deem as "make ahead" - so you have my promise, the one I'm about to share is really good.

Crock pot chicken chowmein is made with chicken breasts, carrots, green onions, and celery. The perfect dish on a Weekday Wednesday! Scroll down for the recipe and a link to the How To Video.

For printable recipe click HERE

Ingredients

1 tsp vegetable oil
3 boneless, skinless chicken breasts cut in 1-inch cubes
2 medium carrots, thinly sliced
1 cup sliced button mushrooms
6 sliced green onions
1 1/2 cups sliced celery
1 cup bean sprouts
1 can 8 oz, 227 ml can sliced water chestnuts
397 gram package of Chinese Style Steam Fried Chow Mein Noodles

Sauce

1 cup no sodium chicken broth
1 Tbsp white sugar
1/3 cup light soy sauce
1/4 teaspoon Siracha chili sauce or cayenne pepper
2 tsps fresh grated ginger
2 cloves minced garlic
1 tsp sesame oil (optional)

Directions

Heat oil in skillet; brown chicken, stirring to brown all sides. Put chicken pieces in a crock pot that has been sprayed with oil.
Place the carrots, green onions, mushrooms, celery, water chestnuts, and bean sprouts in next.
Stir together the sauce ingredients. Cover and cook on low for 6 to 8 hours.
During the last 15 minutes of cooking add the beansprouts to the crockpot.
Put the chow mein noodles in last, tossing well, to incorporate with the sauce, cover, and let steam 15 more minutes, tossing every 5 minutes.

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How to Make Ukrainian Perishke - Monday Meet the Experts

2013-04-15T20:44:00.001-07:00

I'm back with another installment of Monday Meet the Experts!!This time with an old fashioned recipe from the Canadian prairies called Perishke.

There are many variations of Perishke, (or Piroshki), but essentially they are pillowy little buns stuffed with a variety of sweet or savoury fillings like cherry, plum, prune, cabbage, chicken, or beef. Some people deep fry them, but in Manitoba, which is where I'm from, we baked them.

Perishke were a tradition in Ukrainian homes on the prairies at Christmas and my best friend's mom used to make them in huge batches over the holidays to freeze. I can remember gobbling them up as quickly as I could get my hands on them - they were so unique and so delicious.

But then I grew up, life moved on, and my roads took me away from Manitoba, my beloved prairies, and the many traditions that live on there..

I thought they were lost for good and that I would never have perishke again - but all that changed when I started blogging and learning more and more about food, cooking techniques, and culture. Over the past few years I have learned to make pasta, ravioli, perogies, egg rolls, and spring rolls - so what was stopping me from making perishki?

Only the recipe.

I knew I had to get it right, though, and decided I would settle for nothing less than the beloved recipe from my friend's mother Mrs. Jean Uhryn - who kindly sent it to me, written by hand, last month.

O it's with great pleasure that I invite you to join me on a fabulous foodie adventure today as I re-create a memory and learn how to make perishske! Please enjoy the video.

The printable versions of the three recipes in the video can be found here:

Perishke Dough
Ground Beef and Onion Filling
Chicken and Mushroom Filling

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