Beef Pot Pie

Beef Pot Pie

1.5 kg stewing beef, cut into 1" pieces

1 large onion, diced

3 carrots, diced

2 celery sticks, diced

250 g mushrooms, sliced

2 cloves garlic, minced

1 tsp paprika

1 tsp thyme

1 tsp Rosemary 

1 tsp oregano

2 bay leaves

2 cups strong beef stock

1 tbsp flour mixed with 50 ml water

Salt and pepper to taste

1 roll of ready made puff pastry, rolled out slightly

1 egg, beaten

Brown beef in a large pot. Remove and set aside. 

In the same pot, fry onion, carrots, and celery until soft approximately 10 minutes. Add the mushrooms and garlic and fry for 5 minutes. Add paprika and herbs. 

Pour in the stock and add the beef back into the pot. Stir to combine and reduce heat. Cover and allow to simmer gently for 1 1/2 - 2 hours. 

Increase heat and add flour mixture. Allow sauce to simmer rapidly and thicken for approximately 10 minutes. 

Preheat oven to 180 degrees C. 

Divide the filling between 4 - 6 oven proof dishes. 

Cut the pastry into squares large enough to cover the dishes. Brush the rim of the dishes with beaten egg, then place the pastry on top, pinching the pastry onto the rim. 

Cut two slits into each pie to allow steam to escape and brush with the rest of the beaten egg. 

Place in the oven and bake at least 30 minutes until the pastry is cooked through and golden brown. 

Remove from oven and serve immediately. 

Antipasti Bites

Antipasti Bites

24 slices (4" diameter) or 48 smaller genoa salami

2   6 oz jars marinated artichoke hearts, drained and finely chopped

2/3 cup drained & patted dry roasted red pepper, finely chopped

1/4 cup fresh basil, chopped, plus more for garnish

48 fresh boconini balls, sliced in quarters if using smaller salami

Preheat oven to 400 degrees. Divide the salami between 2 12 muffin pans or 2 24 muffin pans if using smaller salami, pressing the slices into the cups. 

Tear aluminum into pieces and lightly mild into 1 inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, approximately 15 minutes. Remove from oven, let cool slightly  in the pan, then discard foil. 

In a medium mixing bowl, mix the artichoke hearts, roasted peppers, basil and boconini. 

Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil and serve. 

Cheesy Potato Chowder

Cheesy Potato Chowder

1 lb bacon, chopped

1 rib celery, thinly sliced

1 large shallot or 1/2 small onion, chopped

Fresh cracked Pepper

2 cloves garlic, minced

1/4 tsp red chilli pepper flakes or more

2 tbsp flour

2 cups chicken broth, divided

2 cups milk

4 cups frozen hash browns

8 oz sharp. Cheddar cheese, shredded

2 green onions, chopped

In a small bowl whisk together flour with 1/4 cup chicken broth and set aside. 

Heat a large soup pot over medium heat, add bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain and remove all but 1 tbsp bacon grease from the pot. Add celery and Shallots, season with pepper and sautée until tender, 4-5 minutes. Add garlic and red chilli flakes, then sautée for 30 seconds, stirring constantly. 

Add remaining chicken broth , milk, hash browns and lots of pepper to the pot then turn up heat to high and bring to a boil, stirring occasionally. Slowly drizzle in flour mixture and stir to combine. Reduce heat to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes. 

Remove pot from heat and add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. 

Spoon into bowls and top with bacon and green onions. 

Peppermint Patties

Peppermint Patties

7 1/2 cups powdered/icing sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tbsp coconut oil

1 tsp peppermint extract

24 oz dark chocolate wafers

Using an electric mixer on low speed, combine sugar, milk, corn syrup, coconut oil and extract until a soft dough forms. Divide in two and form into disks. Wrap in plastic wrap and refridgerate for at least 30 minutes. 

Line a baking sheet with parchment paper, set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, top with powdered sugar and roll out to a 1/4 inch thickness. Using a 1 7/8" round cookie cutter, cut out circles and place on prepared baking sheet. Gather scraps and re-roll until no more dough remains. Repeat with second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes. 

Melt chocolate wafers over a double boiler until smooth. Working with 1 round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment lined baking sheet. Repeat with all rounds and allow to set at room temperature. 

Makes approximately 50 patties. 

Hash Brown Delight

Hash Brown Delight

2 lb frozen hash browns, thawed 30 minutes

1 cup sour cream

2 cans cream of mushroom soup

1/2 cup butter, melted

1 cup onion, diced

2 cups cheddar cheese, shredded

Salt and pepper to taste

2 tbsp butter, melted

1 cup Parmesan cheese, grated

Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with non stick spray. 

In a large mixing bowl combine hash browns, sour cream, mushroom soup, first amount of butter, onion, cheddar cheese, salt and pepper. Spread into prepared baking dish. Drizzle with second amount of butter and sprinkle with Parmesan cheese. 

Bake uncovered 1 hour or until golden brown. 

For a different flavour profile, use cream of chicken and/or cream of celery soup instead of mushroom soup. 

Substitute 1 cup of crushed corn flakes for Parmesan cheese for a crispier topping. 

Recipe can easily be halved or doubled as needed. 

Pizza Stuffed Shells

Pizza Stuffed Shells

1 pkg jumbo pasta shells

1/2 lb lean ground beef

150 grams pancetta, diced

2 cloves garlic, minced

1 tsp oregano

4 oz sliced pepperoni, chopped

1 can sliced mushrooms 

1/2 jar green olives, sliced 

2 cups pizza sauce

4 cups mozzarella cheese, shredded and divided

Diced onion (optional)

Diced red peppier (optional)

Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool. 

In a medium pan, brown ground beef until no pink remains. Add pancetta and garlic and sautée until pancetta begins to crisp. Add pepperoni, mushrooms and oregano and sautée approximately 3 minutes. Remove from heat and stir in 1/2 of the mozzarella cheese. 

Spray a 9 X 13 dish and a 9 X 9 dish with no stick spray.  Fill each shell with mixture (approximately 1 and 1/2 tbsp) and place in baking dish. 

Top with pizza sauce. Cover with foil and bake 20 - 25 minutes or until heated through. Remove foil, and add remaining cheese, onions and peppers. Return to oven until cheese is melted & bubbly.  

Mint Chocolate Bark

Mint Chocolate Bark

16 oz white chocolate wafers

1 tsp mint extract

Green food colouring

16 oz semisweet chocolate, finely chopped

1 4.67 oz box of Creme de Menthe thins, coarsley chopped

Line a cookie sheet with parchment paper and set aside. 

Melt the white chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Remove from heat, add the mint extract and a few drops of food colouring and stir until well combined. Add more or less food colouring until the desired colour is achieved. 

Spread the white chocolate mixture onto the prepared cookie sheet in an even layer and refridgerate for approximately 15 minutes or until set. 

Melt the semisweet chocolate over a double boiler or in a microwave for 30 second intervals, stirring in between until melted. Pour over the white chocolate layer and spread evenly to cover. Sprinkle with the  chopped mints and press lightly into the chocolate layer. Refridgerate for at least 30 minutes or until set. 

Cut bark or break into uneven pieces.  Store in an airtight container in the refridgerator. Keeps for at least 2 weeks 

Crispy Wontons

Crispy Wontons

1 lb ground pork

6 green onions, finely chopped

1 tsp ground ginger

2 tsp soy sauce

2 tsp sesame oil

1 pkg wonton wrappers

Cooking oil

Kosher salt

In a medium bowl mix together first five ingrediants. 

Lay 1 wonton wrapper on work surface. Place approximately 1 1/2 tsp of pork filling in the centre of the wrapper. With wrapper placed as a diamond brush top upside down V with water. Fold up bottom of the diamond to form a triangle. Press edges firmly together to seal. Bring opposite corners together under filling and press firmly together. Repeat with remaining filler and wrappers keeping filled wontons covered with a damp tea towel. You should have approximately 40 wontons depending on how much you use in each one. 

In a medium sized pot, add enough oil to measur approximately 2 inches deep. Heat oil to 375 degrees over medium high heat. 

Carefully add wontons to hot oil making sure not to crowd them. I do 6 at a time based on the pot I use. Fry for 2 minutes and turn over wontons and fry an additional minute or until lightly browned. Remove from oil and place on a paper towel lined plate to drain off the excess oil. Sprinkle with a small amount of salt.

OR

Brush each wonton with oil and cook in Air Fryer for 10 minutes at 375 degrees, turning once halfway through or until golden.  

Continue until all wontons are cooked and serve. 

Christmas Cookie Bark

Christmas Cookie Bark

14 whole Christmas Oreos, broken up

1 1/2 cups straight skinny pretzels, broken

1 cup Christmas coloured plain or peanut M & M's

1 lb white chocolate wafers

Christmas sprinkles

Line a baking sheet with waxed paper. 

Mix on the sheet the Oreos, pretzels and 3/4 cup of the M & M's. 

In a double boiler melt the white chocolate wafers or melt in 30 second intervals, stirring in between in the microwave until melted and smooth. Drizzle over the candy mixture and top with the rest of the M & M's and sprinkles. 

Allow to cool and set at room temp or in the refridgerator until hardened. 

Break into pieces and store in an airtight container. 

Coconut Macaroons

Coconut Macaroons

2/3 cup flour

5 1/2 cups sweetened coconut, shredded

1/2 tsp salt

1 can sweetened condensed milk

2 tsp vanilla extract

1 tsp almond extract

4 oz chocolate wafers 

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 

Stir flour, coconut, salt together. Add in sweetened condensed milk and both extracts and stir until well combined. 

Drop 1 heaping teaspoon of dough onto prepared cookie sheets. Crowd them together as these do not spread. Wet hands and push down any sticking up or single pieces of coconut as they might burn. 

Bake for 11 minutes until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before dipping. 

Melt chocolate wafers in a double boiler. Dip,the tops or bottoms of each macaroon in the chocolate and allow to dry completely on a waxed paper lined cookie sheet. 

Makes approximately 4 dozen. 

Turtles

Turtles

1 lb pecans

1 1/2 cups corn syrup

1 cup butter

1 cup brown sugar, packed

1 cup sweetened condensed milk

2 lbs chocolate wafers

Spread pecans over the bottom of a greased 9 X 13 inch pan. 

Combine syrup, butter, sugar and condensed milk in a heavy saucepan. Bring to a boil over medium heat stirring constantly. Reduce heat to low and continue to boil, stirring often for approximately 25 minutes to medium hard stage at 250 degrees on a candy thermometer. 

Pour over pecans and cool. Cover cookie sheets with wax paper and spoon out pecan mixture in small clumps. Freeze until firm for easy dipping. 

Melt chocolate wafers in a double boiler. Dip pecan clumps and place on wax paper to set. Once chocolate has set place in an airtight container and refridgerate or freeze. 

Makes approximately 5 dozen. 

Irish Cream Truffles

Irish Cream Truffles

3 tbsp Irish cream liquor

10 oz bag of semi sweet chocolate chips

2 tbsp butter

1/2 cup whipping cream

Christmas sprinkles

Place chocolate chips in a medium sized bowl and set aside. 

In a small saucepan bring the butter and cream to a gentle boil over medium heat. Once it begins to boil, pour over the chocolate and let stand for approximately 2 minutes. 

Mix the chocolate and cream stirring thoroughly. The heat of the cream should be enough to melt the chocolate. If not heat in the microwave on high for 20 second intervals until melted and thoroughly combined. Stir in the Irish cream and refridgerate overnight or until firm, at least 3 hours but not so hard that you can't scoop it out. 

Use a melon baller or similar sized scoop and wearing disposable gloves roll between your hands and create a small ball. If it seems to hard, don't worry, the heat from your hands will melt the chocolate slightly to allow you to shape. 

Roll in sprinkles and refridgerate or freeze in an airtight container. 

Grand Marnier Balls

Grand Marnier Balls

3/4 cup whipping cream

1/4 cup butter

3 tbsp sugar

3 tbsp Grand Marnier

7 semi-sweet chocolate squares, melted (1 oz/ 28 gram size)

3 cups chocolate graham cracker crumbs

Chocolate sprinkles

Put cream, butter and sugar into a saucepan over medium heat. Bring to a boil, stirring often. Remove from heat. 

Add Grand Marnier, chocolate and chocolate graham cracker crumbs. Mix well and shape into 42 balls. 

Roll in chocolate sprinkles. Chill or freeze. Makes 3 1/2 dozen. 

Brandy, rum or condensed orange juice can be easily substituted if you prefer. 

Christmas Pretzel Buttons

Christmas Pretzel Buttons

Square pretzels

Hershey's Hugs

Plain Christmas  M & M's

Preheat oven to 200 degrees. 

Line a cookie sheet with parchment paper. 

Place the pretzels on the parchment paper in a single layer and top with the Hugs. 

Bake for 4 - 5 minutes until the chocolate is shiny and soft, but not melting. 

Remove from oven and carefully place an M & M in the centre of each Hug, pressing down gently to spread the chocolate. 

Allow to cool completely and enjoy.

* Can easily be adapted to any season or holiday by changing the colour of M & M's used.    

Bacon Wrapped Stuffed Jalapeño Poppers

Bacon Wrapped Stuffed Jalapeño Poppers

9 jalapeño peppers

8 oz cream cheese, softened

1/4 cup salsa verde

1/2 cup cheddar cheese, shredded

9 slices bacon, cut in half

Cut the jalapeños in half and remove the seeds. 

Combine the cream cheese, salsa and cheese in a small bowl. Once combined, add to a pastry bag or a heavy duty ziploc bag and cut off one corner so you can squeeze the cheese filling out of the hole and into the pepper. Fill the peppers with the cheese mixture. 

At the same time cook the bacon in a sauce pan for a few minutes until starting to brown but is still soft and pliable. Cool and wrap each pepper half in one piece of bacon. Secure with a toothpick and place on a foil lined cookie sheet with sides. 

Bake in a 375 degree oven for 15 minutes. Set the oven to broil and cook 2 - 3 minutes making sure they don't burn. This gives the peppers a nice roasted flavour and ensures your bacon will be crispy. 

Remove the peppers from the oven, cool slightly and serve. 

Pesto Marinated Cheese

Pesto Marinated Cheese

Pesto 

Olive oil

Mozeralla cheese, cubed

Red pepper pieces

Mix olive oil and pesto. Stir in cheese cubes, cover and refridgerate for several hours. 

Place marinated cheese cubes on pieces of red pepper and serve. 

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

4 chicken breasts

6 slices Swiss cheese

6 slices Black Forest ham

1 can cream of chicken soup

1/4 cup milk

1 box Stove Top chicken or turkey stuffing 

1/4 cup butter, melted 

Preheat oven to 350 degrees. Spray casserole dish with non stick spray. 

Place chicken in pan and layer Swiss cheese and ham over top. 

Mix cream of chicken soup with milk and pour mixture over chicken. Top with bag of stove top stuffing and drizzle with melted butter. 

Bake 45 - 60 minutes and serve over rice or pasta 

Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

1 lb Italian sausage, removed from casing

1 tbsp olive oil

1 onion, diced

3 cloves garlic, minced

2 red bell peppers, diced

1 bay leaf

1/4 tsp red pepper flakes 

8 cups chicken broth

2 15 oz cans diced tomatoes

2 cups fresh cheese tortellini 

1/4 cup fresh basil, chopped

Salt & pepper to taste

Heat a large skillet over medium heat. Add sausage and scramble fry until nicely browned approximately 7 minutes. Remove sausage from pan and place on a paper towel lined plate. 

In a large pot heat olive oil over medium high heat. Add onion & cook until tender approximately 3 - 5 minutes. Stir in garlic and cook an additional 3 minutes. Stir in the peppers, bay leaf and red pepper flakes and cook until peppers are soft approximately 3 minutes. 

Add the broth and tomatoes, lower the heat to medium low and simmer 30 minutes. Add tortellini and cook until tender approximately 5 - 7 minutes. Add sausage and heat through. 

For some variation, add corn and/or spinach. Use a different type of pasta instead of tortellini to make a lighter version. Add cream cheese to make a rich creamy broth. 

Remove bay leaf and serve. 

Bruschetta BBQ Pork Chops

Bruschetta BBQ Pork Chops

4 boneless pork chops

3 Roma tomatoes, diced

1/2 red onion, diced

4 garlic cloves, minced

3 tbsp olive oil

1/2 tsp salt

Fresh basil, cut into thin strips

1 cup mozzarella cheese, shredded or thinly sliced

Salt & pepper to taste

Preheat grill on high for 10 minutes. 

Mix tomatoes, onion, garlic, salt & basil in a colander, drizzle with olive oil, mixing well and let sit to drain. Stir occasionally to moisten and add additional olive oil as needed. 

Season pork chops with salt and pepper, lightly baste with olive oil and grill for 3+ minutes per side depending on the thickness of your chops. Remove meat at 140 degrees. 

Top chops with cheese and place under broiler for approximately 1 minute, until the cheese is bubbly and slightly browned. Allow to rest for 5 minutes. 

Top with a heaping spoonful of the bruschetta mixture and serve. 

Jalapeño Dip

Jalapeño Dip

4 oz can diced jalapeños, well drained or 2 jalapeño, seeded and diced small 

8 oz package cream cheese, softened

1 cup sour cream

2 cups cheddar cheese, shredded

1/4 cup Parmesan cheese, shredded X 2

1 heaping tsp of minced garlic 

Using a hand mixer, combine cream cheese and sour cream. Add cheddar cheese, 1/4 cup Parmesan cheese and jalapeños, mixing well. Spoon into an 8 X 8 greased baking dish. 

Sprinkle with 1/4 cup Parmesan cheese evenly over the cream cheese mixture. 

Bake at 350 degrees for 30 minutes or until breadcrumb topping is golden brown. 

Serve with bread or crackers. 

Roasted Red Pepper Soup

Roasted Red Pepper Soup

3 lbs red peppers (8-10) halved & cleaned of seeds & membrane

5 cloves garlic, in peel

2 cups onion, chopped

2 tblsp olive oil

2 large sprigs fresh thyme

2 bay leaves

4 cups chicken broth

1 tsp hot sauce

1/2 tsp salt

1/2 tsp pepper

Place cleaned red pepper halves skin side up & garlic cloves on a foil lined cookie sheet. Set oven on broil and cook red peppers and garlic for 15 to 20 minutes or until the pepper skin has blackened. Place in a large ziplock bag to steam for approximately 10 minutes. 

Add oil to a large pot and heat over medium heat. Add thyme, bay leaves and onion & sautée for approximately 10 minutes or until onion has softened. Add broth, hot sauce, salt & pepper. Squeeze garlic cloves out of the peel into the pot. Peel the charred skin off the pepper & add to pot, discarding the skin.  

Reduce heat, cover and simmer another 20 minutes. Remove bay leaves and thyme sprigs. Using a hand held immersion blender, blend until smooth. 

Add additional salt to taste and serve hot. 

Pulled Pork

Pulled Pork

6 lb pork shoulder roast

1 cup barbecue sauce

4 cloves minced garlic

2 tbsp Montreal steak spice

Few drops liquid smoke

Salt and pepper to taste

Fresh fennel green top parts

Cut open roast like a book and scores the meat. Mix next 6 ingredients and cover roast with mixture. Roll meat and tie with butchers string. Spread additional barbecue sauce over roast. 

Place in a roast pan and top with fennel. Bake in a 300 degree oven for approximately 6 hours. 

Remove the fennel and string and shred the roast into the pan juices. Cook for an additional 1 - 2 hours. 

Serve on toast or buns. 

Tater Tot Casserole

Tater Tot Casserole

1 lb lean ground beef

1 can cream of mushroom soup

2 cups cheddar cheese, shredded

1/2 cup red bell pepper, diced

6 strips bacon, crumbled

1/2 cup French fried onions

1 small pkg tater tots

Preheat oven to 350 degrees.  Coat an 11 x 7 inch with no stick spray. 

Press ground beef into pan and place tater tots evenly on top. Add cream of mushroom soup spreading to cover evenly. Sprinkle peppers, bacon and French fried onions over soup. Top with 1 cup of shredded cheese. 

Bake for 30 minutes. 

Remove from oven and gently stir casserole breaking ground beef into chunks. Top with remaining 1 cup of shredded cheese. 

Bake for an additional 30 minutes and serve. 

Cream of Broccoli Soup

Cream of Broccoli Soup

1 tbsp vegetable oil

3/4 cup onion, chopped

3 cloves garlic, minced

3 cups chicken broth

500 gram pkg frozen cut broccoli

1 cup milk

1/2 tsp worchestershire sauce

1/2 tsp Dijon mustard

1 cup old cheddar cheese, shredded

1 can diced potatoes (optional)

Salt

Pepper

Heat oil in a large saucepan over medium heat. Add onion, cook and stir about 5 minutes or until softened. Add garlic and cook 2 additional minutes. 

Add broth and broccoli and bring to a boil. Reduce heat to medium low, cover and simmer approximately 5 minutes until broccoli is tender, stirring occasionally. Remove from heat and purée with a hand mixer until desired consistency is reached. 

Stir in milk, worchestershire sauce, mustard, potatoes, salt and pepper. Add cheese and cook, stirring over low heat until cheese is melted and potatoes are warmed through. 

Serve, garnishing with additional cheese if desired.