Potato Pimento Cheese Soup

Potato Pimento Cheese Soup

6 slices bacon, cooked and crumbled 

1/2 large onion, diced 

1 tbsp garlic, minced 

1tbsp bacon grease 

6 cups chicken broth

2 cans diced potatoes

1 cup heavy cream

3 tbsp flour

4 cups sharp cheddar cheese, shredded 

1 jar pimentos, drained and diced 

Salt and pepper to taste 

Sautée bacon in a large saucepan over medium heat until cooked. Crumble and set aside.  

Add onion and sautée until soft, approximately 8 minutes. Add garlic, salt and pepper and sautée an additional 2 minutes. 

Add chicken broth and potatoes, bring to a boil and cook for approximately 15 minutes.  

Toss cheddar cheese in flour to coat. Add to soup along with heavy cream and pimentos. Simmer approximately 30 minutes or until cheese is melted and soup is thickened. 

Serve with sour cream and bacon. 

Garnish with additional shredded cheese and pimento. 

Rumaki - Bacon Wrapped Water Chestnuts

Rumaki - Bacon Wrapped Water Chestnuts 

2 cans whole water chestnuts, cut in half

Bacon, cut in thirds 

3/4 cup ketsup

1 tbsp vinegar

3/4 cup brown sugar 

1 tbsp Worcestershire sauce 

Wrap water chestnuts in bacon and secure with a toothpick. Bake 10 - 20 minutes in a 350 degree oven, drain on paper towel. 

Mix ketsup, vinegar, brown sugar and Worcestershire sauce together in a baking dish. Add in bacon wrapped water chestnuts, stirring to coat and bake an additional 20 minutes, stirring halfway through. 

Loaded Cauliflower Casserole

Loaded Cauliflower Casserole 

1 head cauliflower, cut into pieces

1 cup sour cream

2 cups sharp cheddar cheese, shredded 

3 scallions, chopped

6 slices bacon, cooked and crumbled 

Salt to taste 

Pepper to taste

Preheat oven to 350 degrees. 

In a large pot, bring water to a boil and add cauliflower, cooking for approximately 10 minutes. Drain well. 

In a large bowl combine cauliflower, sour cream, 1 1/2 cups cheese, 1/2 scallions, 1/2 bacon and pepper. Spoon mixture into a prepared casserole dish and top with remaining cheese, scallions and bacon. 

Bake 30 minutes in a covered casserole or until heated through. 

Mini Cheesecakes - Easter

Mini Cheesecakes - Easter 

1 1/4 cup graham crumbs

1/4 cup butter, melted 

3 pkg, 250 grams each cream cheese, softened

3/4 cup sugar

1 tsp vanilla 

3 eggs

1 cup sweetened coconut, toasted 

54 speckled eggs 

Mix graham crumbs with melted butter and press into the bottom of 18 paper lined muffin cups. 

Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs 1 at a time, mixing on low speed after each until just blended. Spoon over crusts. 

Bake approximately 20 minutes in a 350 degree oven until centres are almost set. Cool completely. Refridgerate 2 hours. 

Remove paper and top each cheesecake with 1 tbsp of coconut shaping to resemble a birds nest and top with 3 eggs. 

Top with fruit or graham crumbs when making for different celebrations. 

Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings

1 large pkg chicken wings/drumettes, approximately 40 pieces 

1tsp black pepper

2 tbsp garlic powder 

1 tsp season salt 

1/3 cup olive oil

1/2 cup Parmesan cheese, grated 

1/2 cup Parmesan cheese, shaved 

Combine oil, grated Parmesan cheese, season salt, garlic powder and pepper in a large bowl and toss to thoroughly coat chicken. 

Place chicken on a raised rack in a 375 degree oven and bake for 1 hour or until juices run clear. 

Remove from oven and sprinkle with shaved Parmesan cheese & serve. 

Brussels Sprouts Gratin

Brussels Sprouts Gratin

2 lbs Brussels sprouts, trimmed and sliced in half

1 tbsp salt 

2 oz pancetta, diced

2 tbsp butter

3 shallots, peeled, halved and diced 

2 tbsp flour

1 1/2 cup milk

1/4 cup cream cheese 

1/2 tsp kosher salt 

1/8 tsp ground nutmeg

1/2 tsp thyme

4 oz Gruyere cheese, grated 

Bring a large pot of water to a boil, add salt and Brussels sprouts and boil for approximately 4 minutes. Drain, set Brussels sprouts aside and return pot to stove over medium low heat. Add pancetta and sautée until most of the fat has rendered, approximately 10 minutes. Remove pancetta and set aside. 

Add butter to the pot and increase heat to medium. Add the shallots and sautée until soft, approximately 4 to 5 minutes. Add flour to make a roux and whisk for approximately 2 minutes. Add milk and stir over medium low heat until the sauce thickens. Add thyme, salt and nutmeg stirring well. 

Add cream cheese and Gruyere cheese until melted creating a smooth cheese sauce. If too thick, add additional milk or too runny add additional cheese until you have reached a creamy consistency. 

Add pancetta and Brussels sprouts to the cheese sauce and mix well to combine. Pout into a prepared 9 X 13 pan and bake in a 350 degree oven for 30 minutes until bubbly and the top is slightly browned. 

Sweet Chili Brussels Sprouts

Sweet Chili Brussels Sprouts 

2 tbsp oil

2 garlic cloves, minced

1 lb Brussels sprouts, cut in halves 

4 tbsp Thai sweet Chili sauce

1 tbsp water 

1/2 tbsp lime juice 

1/2 tsp salt 

Heat a large skillet over medium high heat and add oil. 

Add garlic and sautée until aromatics, approximately 2 minutes.  

Add Brussels sprouts and sautée until slight Caramelized, approximately 5 minutes. 

Add the Thai sweet Chili sauce, water, lime juice and salt. Mix well and continue to cook the Brussels sprouts until nicely Caramelized, an additional 5 - 10 minutes. 

Serve immediately. 

Banana Raspberry Muffins

Banana Raspberry Muffins 

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1 large banana, mashed

2 tbsp milk

1 tsp vanilla

1/4 cup butter, softened

2/3 cup sugar

1 egg

Raspberry jam 

Stir flour, baking soda, salt and baking powder together and set aside. 

Mix banana, milk and vanilla together and set aside. 

Mix butter, sugar and egg together until light and fluffy. Mix in 1/3 flour mixture and 1/3 banana mixture until well combined. Repeat two more times until the batter is combined. 

Place small ice cream scoop full of batter into paper lined muffin tins. Place a tsp of raspberry jam in centre and top with remaining batter. 

Bake in a 375 degree oven for 20 minutes. 

Makes 12 muffins. 

Italian Sausage & Cheese Ravioli

Italian Sausage & Cheese Ravioli

1/2 cup Italian sausage, scramble fried

1/2 cup ricotta cheese

1/2 cup three cheese Italian blend, shredded

1/2 cup cheddar cheese, shredded

2 eggs 

Salt to taste

Pepper to taste

In a medium mixing bowl mix all ingrediants well. 

Roll out pasta dough (see pasta dough recipe) and place a teaspoon a filling an inch apart on the dough. Cover with a second sheet of pasta dough. Using a ravioli wheel of knife cut out square ravioli around the filling. Pinch each ravioli together. 

Place on a well floured cookie sheet and allow to dry for 1 hour. Turn over and allow to dry for another hour. 

Ravioli can be frozen at this point. Thaw before cooking. 

Bring water to boil in a large pot, add cooking and salt & boil for 8 minutes or until tender. 

Drain and serve with your favourite sauce. 

Makes 36 ravioli. 

Banana Chocolate Chip Muffins

Banana Cholcolate Chip Muffins

1/2 cup butter, softened 

1 tsp vanilla

3/4 cup sugar

2 eggs

2 cups flour

1 tsp salt

1 tsp baking soda

1 cup bananas (about 3 medium), mashed 

3/4 cup semi sweet chocolate chips

Preheat oven to 350 degrees. 

In a large bowl cream together butter, vanilla and sugar until fluffy. Beat in eggs one at a time. 

In a separate bowl sift together floor, salt and baking soda. 

Add sifted dry ingrediants alternately with mashed banana to creamed mixture. Fold in chocolate chips. Spoon batter into well greased muffin tins or parchment muffin lined tin using an ice cream scoop. 

Bake 25 minutes or until firm. 

Fresh Home Made Pasta

Fresh Home made Pasta 

2 cups flour

3 large eggs 

1 tbsp water 

Add eggs to stand mixer and using paddle mix until beaten. 

Add water to eggs and then flour slowly while mixer is running until it comes together. Change to dough hook and run for five minutes on medium. Remove from mixer and cut dough in half. 

Set pasta machine regulator to position 1.  Pass dough through the machine. Repeat this process 6 more times increasing the regulator by 1 each time ending on 7. 

Allow pasta to stand for 30 minutes before cutting. 

If the rollers won't cut, your pasta is too moist. Run through the roller again, adding some flour to the mixture. 

If the dough is too dry and cannot be caught by the cutting rollers, add some water and run through the roller again. 

Bring a large pot of salted water to boil. Add pasta and cook 5 - 8 minutes depending on the thickness. Drain and serve with your favourite sauce. 

Pasta can last several weeks in an air tight bag in the fridge. 

Goat Cheese and Caramelized Onion Pizza

Goat Cheese and Caramelized Onion Pizza 

1 naan bread, 6 - 8"

Olive oil

1/3 cup onions, Caramelized 

Salt 

Pepper

Sugar 

Goat cheese

Basil - garnish

Preheat oven to 400 degrees 

Drizzle olive oil on naan bread and spread with onions. Sprinkle with salt, pepper and sugar. Top with pieces of goat cheese. 

Bake 8 - 10 minutes. 

Top with garnish and let rest for 3 minutes before slicing. 

Roast Beef and Caramelized Onion Pizza

Roast Beef and Caramelized Onion Pizza 

1 naan bread, 6 - 8 "

1/4 cup onions, Caramelized 

1/4 cup roast beef, thinly sliced 

3 slices deli provolone 

Fresh parsley - for garnish

Green onions, diced for garnish

Preheat oven to 400 degrees. 

Spread onions over bread. Cover with roast beef.  Tear cheese and cover beef. 

Bake 8 - 10 minutes or until cheese is melted. Sprinkle with garnish and allow to rest for 3 minutes before slicing. 

Cornish Hens Au Vin

Cornish Hens Au Vin

Recipe adapted from Claire Robinson from Food Network 

10 slices bacon

2 Cornish hens, rinsed and patted dry

1/2 cup flour

Salt 

Pepper

2 cups dry white wine

1 cup water 

3 cloves garlic, minced 

Heat a large Dutch oven over medium heat, add bacon and cook until browned and the fat is rendered. Remove the bacon to a paper towel lined plate. 

Place the flour in a large bowl and season heavily with salt and pepper. Toss the hens in the seasoned flour until coated, shaking off the excess.  Add the hens to the bacon grease remaining in the pan and brown on all sides. Remove hens. 

Add wine and deglaze pan. Stir in wine and garlic & bring to a boil. Add hens back to pan, reduce heat to a gentle simmer, cover and braise hems approximately 30 minutes. 

Preheat oven to 350 degrees. Transfer hens to a baking dish and bake uncovered for 30 minutes. 

After removing the hens continue simmering the liquid uncovered until thickened about 10 minutes or until desired consistency is reached. Season with salt and pepper 

Remove hens from oven and allow to rest approximately 10 minutes before carving. 

Arrange sliced hens on a serving patter, sprinkle crumbled bacon and serve immediately with gravy. 

Spiced Shrimp with Avocado Mousse

Spiced Shrimp with Avocado Mousse

1 lb large shrimp, shelled and deveined

Salt

1/2 cup white wine

1/2 cup water

1/2 cup sliced red onion

1/4 cup cilantro 

2 cloves garlic, sliced 

1 tsp chilli powder

1 tsp cumin

1/2 tsp ground coriander 

1/2 tsp chilli flakes 

Salt shrimp and set aside. Bring remaining ingrediants to boil in a wide pot. Add shrimp and reduce heat to medium low. Cook until shrimp are pink and slightly curled, approximately 3 minutes. Let cool in liquid. 

Mousse 

1/4 cup marscapone or cream cheese

1/4 cup red onion, finely chopped 

1/2 tsp chilli flakes

2 tsp cumin

2 tbsp lime juice

2 ripe avocados 

Salt vegetable or tortilla chips 

Combine cheese, onion, chilli flakes, cumin and lime juice. Pit avocados and scoop out flesh. Add to cheese mixture and beat with electric beater until combined and fluffy. Salt generously and garnish with chopped cilantro. 

Serve with shrimp and chips. 

Makes a lot of mousse compared to shrimp. Even when doubling shrimp, still too much mousse 

Liver Pate

Dad Kirk's Liver Pate

2 pkg gelatin

1/2 cup chicken broth

1 large onion, chopped

1 lb chicken livers

8 oz cream cheese

6 slices bacon

Brandy - optional

1/2 tsp pepper

1/2 tsp paprika

1/2 tsp allspice

1/2 tsp nutmeg

1/4 tsp cayenne pepper

1 tsp salt

2 cups chicken broth

Dissolve gelatin in first amount of chicken broth. Sautée bacon until crispy. Remove from pan. Sautée onion, chicken livers and spices in bacon fat until tender and cooked through. Cube cream cheese. 

Place all ingrediants in a blender and blend until smooth. 

Pour into small cups or loaf pan and cool. 

May freeze. 

Mom's Apple Salad

Mom's Apple Salad

1 cup whipping cream, whipped

1 heaping tbsp miracle whip

10 oz jar maraschino cherries, drained

Apples, peeled and chopped

Mix whipped whipping cream and miracle whip. Peel and chop apples, folding into cream as chopped to prevent browning. Halve maraschino cherries and fold into mixture. 

I used 3 red delicious apples, 4 would have been better 

Best served same day. 

Oatmeal Brown Sugar Scrub

Oatmeal Brown Sugar Scrub

1 cup oatmeal

1/3 cup coconut oil

1/4 cup brown sugar

2 tbsp honey

Using a coffee grinder or food processor, finely grind the oatmeal.  Place all ingrediants in a mixing bowl and mix until well combined and all lumps are removed. Pour into a decorative mason jar and seal. 

To use, scoop a teaspoonful onto your hand and add a few drops of water. Mix with your finger and then apply to already moistened face, gently massaging in a circular motion. 

Rinse with warm water, gently pat face dry and apply moisturizer.