Monday, March 30

S'mores Pie

Here is a great way to have the taste of a s'mores in a great looking pie! Bring this to your next gathering and it will be an instant dessert fan favorite.

Full time 1 1/2 hours (does not include full cooling time)
Makes 9" pie

The needs-

1 9" graham cracker pie crust, homemade or store bought

3 eggs
4 oz dark chocolate, bittersweet can be used if desired
1 cup sugar
3/4 cup flour
1/3 cup butter
1/4 cup light brown sugar, packed
1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder

1 1/2-2 cup marshmallow cream

The know-

In a large bowl combine sugar, eggs, and vanilla.

To prepare filling start by chopping chocolate coarsely.

Place in a microwave proof bowl (or double boiler) and melt in 30 second increments, stirring well after each until smooth.

Fold melted chocolate mixture into sugar mixture.

Add in brown sugar, salt, and baking powder.

Add in flour.

Pour into pie crust.

Bake in oven for 35-45 minutes, middle should feel set it lightly touched.

Carefully remove from oven and spoon marshmallow cream over top, it will be a tad tricky to get it to spread so spooning and letting it melt together works great.

Return to oven and bake 5-10 minutes or until cream begins to brown at the peaks, keep a close eye on it.

Remove from oven and let cool on stove top 10 minutes.

Move to a wire rack to allow to finish cooling completely.


Saturday, March 28

White Chocolate Chip Coffee Bread

I love breads which are quick and easy to make, here is a great one to help start your morning.

Full time 1 1/2 hours (includes cooling time)
Makes 9" loaf

The needs-

2 eggs
2 1/2 cups flour
3/4 cup light brown sugar packed
3/4 cup white chocolate chips
1/2 cup heavy cream
1/2 cup strong brewed coffee (for a bold coffee flavor use dark roast)
1/4 cup butter, softened
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

For topping:
1/4 cup diced walnut or pecan pieces

The know-

Preheat oven to 350 and grease a 9x5" loaf pan, set aside.

In a mixing bowl cream brown sugar and butter together until light and fluffy.

Add in eggs and mix well.

Add in cream, baking powder, baking soda, and salt-mixing well to combine evenly.

Add in 1 1/2 cups flour and mix just until incorporated.

Add in coffee and mix just until incorporated.

Add in remaining flour and mix just until incorporated.

Fold in white chocolate chips.

Pour into your prepared pan.

Spread nut pieces evenly over the top.

Bake in to 45-55 minutes or until center tests down when toothpick is inserted.

Remove from oven and let cool in pan 10 minutes.

Remove from pan carefully and let continue to cool on a wire rack for at least 10 minutes before serving.


Thursday, March 26

Classic Biscuits made with GF Pancake Mix

Here is a fun and quick recipe which turns everyday gluten free pancake mix into fluffy biscuits. I like using seasonal pancake mixes to make these and add a little fun to dinner!

Full time 20 minutes
Makes 7-9 drop biscuits

The needs-

2 eggs
2 1/2 cup GF pancake mix
1/3 cup water
1/4 cup butter, melted

The know-

Preheat oven to 425' with a cast iron biscuit pan inside. If you do not have a biscuit pan these can be baked on a cookie sheet as well, but do not heat the pan.

Once oven is heated remove and spray pan lightly with cooking spray.

Mix all ingredients together to form and even texture dough.

Drop 7-9 equal size balls onto heated pan or cookie sheet.

Bake in oven 10-12 minutes or until light and golden in color.

Remove from oven and let cool 2-3 minutes in pan.


Tuesday, March 24

Jamaican Pineapple Chicken

This is one of those dishes that when served is a little bit of tropical heaven!

Full time 2 1/2 hours
Serves 2-4

The needs-

4 celery stalks, diced large
2 medium potatoes, diced large
1 medium red onion, diced large
1 15 oz. can pineapple chunks with juice not syrup
1 chicken bouillon cube 
1 lb. Bonless skinless chicken thighs
2 cup baby carrots, cut in half
1 tvsp olive oil 
1 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
1/2 tsp siracha 

The know-

Preheat oven to 325'.

In a dutch oven place heat olive oil over medium high heat with celery and red onions. Cook 3-4 minutes.

Add in potatoes and carrots, stirring and cook 3-4 minutes.

Season with siracha, 1/2 tsp salt, and 1/2 tsp pepper. Cook 5-6 minutes to let vegetables soften.

Push vegetables to outer edges of pot.

Add in chicken and try to arrange it so pieces are in a single layer if possible.

Season with remaining salt and pepper and let sear off 2-3 minutes per side.

Add in pineapple chunks with juices and bouillon cube.

Cover with lid and move to oven cook on low for 1 1/2 hours or until potatoes are cooked through and easily pierced with a fork.

Carefully move to serving platter.

Top with pineapple pieces and drizzle with juices from pot.


Sunday, March 22

BAKE IT: Pumpkin Biscuits

During the autumn/winter months everything suddenly becomes pumpkin spice flavored in my area...I am pretty sure it goes for your area as well. The trouble is come spring those flavors go away and I miss them. One of the best ways to bring these flavors back in the spring is with a fun spin on a breakfast favorite-the biscuit. They are perfect when drizzled with honey or smothered in butter and even give shortcakes a delightful twist.

Full time 1 hour
Makes 12-15 biscuits

The needs-

2 sticks butter, chilled and diced into 32 pieces each
4 cup white whole wheat flour (all-purpose can be used)
1 1/2 cup pumpkin purée (canned is fine do not use pie mix)
1/2 cup soured milk (1/2 tsp white vinegar mixed with 1/2 cup milk allowed to set for 5-10 minutes)
2 1/2 tbsp baking powder
1 tbsp honey
2 tsp salt
2 tsp ground ginger
1 tsp ground nutmeg

For baking:
2 tbsp melted butter
2 tbsp sugar
1/2 tbsp cinnamon
1/2 tsp allspice

The know-

Preheat oven to 400' and line a baking tray with parchment.

In a smal bowl whisk together pumpkin and honey, set aside.

In a large bowl combine flour, baking powder, salt, ginger, and nutmeg.

Using the palms of your hands or pastry cutter. Work butter into flour mixture until it has become a crumbled coarse texture. Do not over work as the heat from your hands will effect dough.

Stir in pumpkin mixture, stirring just to incorporate.

Stir in soured milk, stirring just until dough begins to cling to itself.

Lightly flour a work surface and turn dough out.

Knead gently with cool hands 8-12 times, just to create a even texture dough.

Roll dough with floured pin out to a thickness of roughly 3/4".

Cut with 3" biscuit cutter or a drinking glass.

Lay cut biscuits onto parchment lined sheet.

Work remaining douh back into a ball and reroll, cut biscuits, repeat until you have used all dough or is feels like it has become tough.

Brush tops of biscuits with melted butter.

In a small bowl combine sugar, cinnamon, and allspice.

Sprinkle lightly over biscuits, depending on how many biscuits you have you may not need all of the mixture.

Bake in oven 25-30 minutes or until golden in color.

Remove from oven.

Allow to cool on tray 2-3 minutes.

Allow to cool on wire rack 5-8 minutes before serving.


Friday, March 20

Korean Fried Egg Treat

Korean fried egg snacks are a great comfort food. Often found on skewers in street markets, these treats can be seasoned with a variety of vegetables and spices.

They can also be easily shaped into hearts for a little added fun!

Makes  5-6 treats, serves 4-6
Full time: 20 minutes 
You will need:

6 eggs
2 celery stalks
1/4 red bell pepper (or 1 hot pepper)
1 tbsp butter melted
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:

In a large bowl beat 5 of the 6 eggs, add in all seasonings

You want to chop the vegetables into small pieces

Mix into eggs

Get a sauté pan heating over medium high heat and melt in butter

Once butter is melted, carefully wipe inside of pan with paper towel to leave an even well buttered coat in pan, but removing excess

Gently pour in 1/2 cup egg mixture and tilt pan around to coat bottom evenly, it will be very thin

Allow to cook for 2 minutes

Using a rubber tipped spatula, gently roll  cooked egg across pan into a "burrito" roll, slide to edge of pan

I like to spray a little cooking spray onto pan between these two steps

Add in 1/2 cup egg mixture, and tilt pan to even coat, make sure a little sneaks under the roll

Cook for 2 minutes, then gently use spatula to roll the existing roll across pan, adding in new roll.

Continue this until you have no egg mixture left, this will create a very thick multi layer roll. I tend to spray cooking spray between each roll, making it easier to roll

Remove from pan to cutting board. Keep your pan hot if you want to jazz it up

Gently slice into 1 1/2"-2" thick pieces. You can serve it like this, but let's jazz it up a little

Lay each slice flat and cut in half on a slight diagonal

Rotate 1 half to form a heart shape, set these aside

Remember that extra egg? Don't worry I didn't forget about it, beat this egg in the bowl you used for the main part

Gently dip one side of egg heart into bowl, to lightly coat bottom then flip over and coat other side

Set in pan and continue for all egg hearts

Gently spoon into gab of egg heart any remaining egg, some will spill out it is okay

Cook for 2 minutes, then flip over and cook 2 minutes more. This creates a solid, sealed piece

Move to plate and cut off any runaway egg bits. Traditionally served with a hot dipping sauce or garlic dipping sauce, my other half loves using sriracha on these!

Wednesday, March 18

Fiesta Pepper Lime Pork Tenderloin

Looking for a great way to spice up dinner? Try this great Mexico inspired dish full of lime flavor and a hint of mint!

Full time 1 1/2 hours
Serves 4

The needs-

2 lb. pork tenderloin, trimmed
4 fresh limes, zested and juiced
2 tsp fresh mint leaves
1 tsp olive oil
1 tsp thyme
1/2 tsp white pepper (black if desired)
1/2 tsp salt

The know-

Preheat oven to 350'.

In a baking dish pour olive oil.

Place tenderloin into baking dish and slide around to coat with the oil.

Season with salt and pepper.

Add in lime juice.

Add in lime zest, thyme, and mint leaves.

Bake in oven 60-75 minutes or until cooked to your liking.

Remove from oven and slice into 1/4" piece. Serve immediately.


Sunday, March 15

Slow Cooker Canadian Chicken

First I need to start with saying half of my family is actually Canadian. That being said, I actually know very little about Canadian cuisine my grandmother made very few recipes or meals, but what she did make, she made really well. In truth she was not best cook either, but again what she did make, she made really well. Here is one of the few things I really remember her making.

Full rime 6 hours
Serves 4-6

The needs-

5-6 chicken thighs
1/3 cup maple syrup
2 tbsp cider vinegar
2 tbsp soy sauce
1 tsp minced garlic
1/2 tsp ground white pepper (or black)
1/2 tsp ground ginger
1/8 tsp cayenne pepper

The know-

In your slow cooker, arrange chicken into a single layer as much as possible.

In a small bowl combine syrup, vinegar, and soy sauce.

Pour over chicken.

Add in minced garlic.

Sprinkle over pepper, ginger, and cayenne.

Cover and cook 6 hours.

Remove lid carefully to avoid steam.

Remove chicken from slow cooker to a serving platter.

Pass liquid through a mesh strainer and serve along side chicken.