Shrimp Guacamole Bites

 Shrimp Guacamole Bites 

1 lb 21-25 size shrimp, deveined and cleaned 

2 tbsp taco seasoning 

16 oz guacamole 

1 bag of scoops/dipper taco chips 

Preheat oven or air fryer  to 400 degrees. 

In a medium mixing bowl toss the shrimp with the taco seasoning. Place on a baking sheet or in the air fryer and bake 8 minutes, tossing once during the cooking time. Remove from oven/air fryer and allow to cool. 

Place taco scoops on a serving platter and place a spoonful of guacamole into each scoop. 

Place one shrimp in each guacamole filled scoop and serve. 

Air Fryer Potatoes

 Air Fryer Potatoes 

1/2 lb fingerling potatoes 

2 tbsp vegetable oil

2 tsp Italian seasoning

1 tsp Cajun seasoning 

1 tsp garlic salt 

Slice potatoes into 1” pieces.  Place in a medium sized mixing bowl and toss with oil, Italian seasoning, Cajun seasoning & garlic salt. 

Preheat air fryer for 3 - 5 minutes at 400 degrees. 

Add seasoned potatoes to air fryer and cook for 10 minutes at 400 degrees. Toss potatoes, spray with andditonal oil if looking dry  and air fry an additional 10 minutes at 400 degrees. 

Remove from air fryer and serve. 

Cinnamon Spread Copycat Recipe

 Cinnamon Spread Copycat Recipe 

This Cinnamon Spread tastes just like the original made by Imperial. This was discontinued a number of years ago and this recipe is a perfect copycat of the original Imperial Cinnamon Spread. This was my daughters favourite breakfast, Cinnamon Spread melty goodness on toast. 

1 cup Imperial margarine 

1 tbsp cinnamon 

1/2 tsp cardamom 

1/4 cup icing sugar 

1/4 cup brown sugar 

1 tbsp vanilla extract 

Add all ingredients to a small mixing bowl and whip until smooth. 

Store in an airtight container in the fridge for a few weeks. 

Pierogie Soup

 Pierogie Soup

This is a tasty soup that uses frozen Pierogies or your own if you prefer. It’s quick and easy. The pierogies release the potato filling and thicken the soup.  Add crispy bacon to amp up the flavour. 

15 oz pierogies, frozen & partially thawed 

2 tbsp butter 

1/2 cup chopped onion

1 cup cabbage, finely chopped, packed 

OR

1 bag coleslaw mix 

3 1/2 cups chicken broth 

1 tsp garlic powder 

1 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 cup milk

1 cup old cheddar cheese, shredded 

1/2 lb bacon (Optional)

Cut each partially thawed pierogie in half lengthwise, then 3 times across so each pierogie will be cut into 8 pieces. 

In a soup pot , melt the butter over medium heat. Add the chopped onion and cabbage and sauté for 5-7 minutes until onions are translucent. 

Add the cut up pierogies, chicken stock, garlic powder, salt, paprika and pepper.  

Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. 

Add the milk and cook stirring over low heat until heated through, approximately 5 minutes. Add cheese, stir to melt and remove from heat.  

If adding bacon, cut into small pieces and sauté until crispy.  Add as a topping when serving. 

Air Fryer Pork Tenderloin

 Air Fryer Pork Tenderloin 

Pork tenderloin marinated in a Dijon mustard sauce and air fried to create a perfect dinner. 

1 pork tenderloin 

1/2 cup olive oil

3 tbsp soy sauce 

2 cloves garlic, minced 

2 tbsp brown sugar 

1 tbsp Dijon mustard 

Salt & pepper to taste 

Mix the olive oil, soy sauce, garlic, brown sugar, Dijon mustard, salt and pepper in a zippered bag. Add the pork tenderloin, coating well and refrigerate for 30 minutes or overnight. 

Preheat air fryer to 400 degrees for 3 - 5 minutes. 

Remove the pork tenderloin from the bag and place in the air fryer. Cook for 17 to 25 minutes, turning every 5 minutes until internal temperature reaches 145 degrees F.  Cooking times will vary based on the size of your tenderloin. 

Allow the tenderloin to rest for 5 minutes, slice into medallions and serve. 

Pork Belly Tacos

 Pork Belly Tacos 

Pork Belly topped with crunchy vegetables and yum yum sauce.  

1 lb pork belly, cut into 1/2” slices 

1/2 tbsp olive oil 

1/8 tsp salt

1/8 tsp pepper

2 tbsp hoisin sauce 

1 tsp brown sugar 

1 tsp soy sauce 

8 small corn tortillas 

1/4 cup Cucumber spears 

1/4 cup Carrot, julienned 

1/4 cup Radish, thinly sliced 

2 Green onions, sliced 

Yum yum sauce 

Preheat oven to 375 degrees. 

Brush the pork belly with olive oil and sprinkle with pepper and salt on both sides. 

Place pork belly on a baking tray and bake for 15 minutes. Remove from oven, turn the pork belly over and bake an additional 15 minutes. 

In a small bowl mix together the hoisin sauce, brown sugar and soy sauce.

Remove pork belly from oven and brush both sides with the glaze. Return to oven and bake for 3 minutes. Turn the pork belly over and bake an additional 3 minutes until golden and bubbly. Remove from oven.  

Warm tortillas in the microwave for 5-10 second or heat in a skillet over medium heat. Top with a slice or two of pork belly, add vegetables, top with a drizzle of yum yum sauce and serve. 

Notes:

Use flour tortillas instead of corn if preferred 

Mini Tarts with Roast Beef and Gruyere

 Mini Tarts with Roast Beef and Gruyere 

18 mini tart shells 

200 g thinly sliced roast beef

1 tbsp butter

1 shallot, finely diced

1 tsp minced garlic

1 cup mushrooms, thinly sliced

1 tbsp prepared horseradish 

1/3 cup cream cheese

1 egg, room temperature 

1 cup gruyere cheese, shredded 

Salt and pepper to taste 

Preheat oven to 375 degrees. Remove tart shells from the freezer and place onto a parchment lined baking sheet. Divide the roast beef evenly between the tart shells. 

Heat a medium sized skillet over medium heat. Add oil, then shallots, garlic and mushrooms. Add thyme, salt and pepper and sauté until browned and no liquid remains. Remove from heat and dividing evenly between the tart shells onto the roast beef. Top with a small dollop of horseradish, dividing evenly. 

Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, dividing evenly and allow the mixture to settle down into them. 

Sprinkle each tart with some grated cheese and transfer to oven, baking for approximately 20 minutes until the shells are cooked and cheese is melted. 

Remove from oven, cool for 5 minutes, transfer to a platter and serve.