4 Cheese Spinach Dip

4 Cheese Spinach Dip 

8 oz cream cheese 

3/4 tsp garlic powder 

1/4 cup Parmesan cheese, grated 

1 tbsp Romano cheese, grated 

1 tbsp sweet red pepper, finely chopped 

1 green onion, finely chopped 

1/2 package frozen chopped spinach, thawed and squeezed dry

1/2 cup cheddar cheese, grated 

Pinch of cayenne pepper 

Preheat oven to 400 degrees. 

In a stand mixer, mix cream cheese, garlic powder, Parmesan and Romano cheese on medium until softened and well combined. 

Add red pepper and green onion and mix on medium low until just incorporated. Add spinach and mix on low until well incorporated. 

Transfer to an oven proof dish, sprinkle with cayenne pepper and cheddar cheese. 

Bake for 15 - 20 minutes or until bubbling around the edges. 

Remove from oven Nd allow to set for 5 minutes before serving. 

Serve with pita wedges and/or tortilla chips 

Icy Hot

Icy Hot 

8 tbsp coconut oil

1 1/2 tbsp beeswax

1 tbsp Shea butter 

2 tbsp cayenne

25 drops of deep blue or wintergreen essential oil 

2 - 4 oz containers 

Add oil, beeswax and butter to a glass measuring cup and place in a medium saucepan filled with 2 inches of water and warm over medium heat until all ingrediants have melted. 

In a separate bowl, combine cayenne pepper and essential oil. 

Add all ingrediants together slowly, mixing well as you go and pout into containers, allowing to cool uncovered. 

Itch Stick

Itch Stick

1 tsp Shea butter 

1 tsp beeswax 

3/4 tsp coconut oil 

15 drops of each tea tree oil, lavender oil, peppermint oil 

Add 2 inches of water to a medium saucepan and place on medium heat. In a glass measuring but add Shea butter, beeswax and coconut oil. Heat until well combined. Add essential oils and remove from heat. 

Allow to cool slightly and pour into lip balm tubes. 

Use as needed to smooth irritated skin and bug bites. 

Carbonara with Pan Seared Scallops

Carbonara with Pan Seared Scallops 

12 - 16 large scallops

2 tbsp olive oil 

2 tbsp butter 

Salt and pepper 

1 lb bacon

1 shallot, finely sliced 

1 cloves garlic, minced 

3 egg yolks 

1 cup heavy cream 

1 cup Parmesan cheese, shredded 

8 oz pasta, spaghettini or capellini 

Salt and pepper to taste  

In a large skillet cook bacon until crisp. Drain fat and add sliced shallot and minced garlic. 

While bacon is cooking, mix together cream, egg yolks and 3/4 of the cheese in a medium bowl and set aside. Cook pasta, drain and set aside until bacon is finished 

Add pasta to skillet and toss well. Add cream mixture to skillet, toss untill well combined and transfer to a serving platter. 

To prepare scallops, blot dry with paper towels to remove excess moisture and season with salt and pepper on both sides. Heat oil in a large skillet over medium high heat. Add scallops and sear for 2 minutes, turn to sear other side. Add butter and spoon over scallops cooking for an additional 2 minutes. Transfer to a paper towel lined plate and serve over pasta. 

Substitute large shrimp for scallops, sautée in large skillet until pink. 

Creme Brûlée

Creme Brûlée 

1 quart heavy cream 

1 vanilla bean, split and scraped 

1/2 tsp vanilla 

1 cup sugar, divided 

6 large egg yolks 

2 quarts hot water 

Preheat oven to 335 degrees. 

Place the cream, vanilla bean and it's pulp into a medium saucepan set over medium high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.  

In a medium bowl whisk together 1/2 cup of the sugar and the egg yolks until well blended and it just starts to lighten colour. Add the cream a little at a time, stirring continually. Pour the liquid into 6 ( 7 - 8 oz ) ramekins. Place the ramekins in a large roasting pan. Pour enough water into the pan to come halfway up the sides of the ramekins. Bake just until the Creme brûlée is set, but still trembling in the centre, approximately 45 - 50 minutes. 

Remove the ramekins from the roasting pan and refridgerate for 2 hours and up to 3 days. Remove the Creme brûlée from the refridgerator for at least 30 minutes prior to browning the sugar on top. 

Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the Creme brûlée to sit for at least 5 minutes before serving. 

Mac and Cheese Instant Pot

Mac and Cheese Instant Pot 

16 oz macaron noodles, uncooked 

4 cups chicken broth 

2 tbsp butter 

1 tsp garlic powder

1/2 tsp saltt

1/2 tsp pepper 

2 cups old cheddar cheese, shredded

1 cup mozeralla cheese, shredded 

1/2 cup Parmesan cheese, shredded 

1/2 - 1 cup heavy cream 

Add the macaroni, chicken broth, butter, salt, pepper and garlic powder to the Instant Pot. The macaroni should be just covered with broth, if not add more to cover. 

Place the lid on the pot and set to sealing. Cook on high pressure for 5 minutes.  It will take approximately 10 minutes to come to pressure. Once done do a quick release. 

Stir in the cheeses and add milk until creamy and smooth. Season to taste and serve. 

* Use whatever combination/flavour cheese desired. 

Cabbage Roll Soup

Cabbage Roll Soup

1 lb ground beef

1 lb ground pork 

1 large onion, diced 

2 tbsp bacon grease or olive oil 

1 large cabbage, shredded 

Chicken broth to cover 

1 8 oz can tomato juice 

Salt and pepper to taste 

1 cup rice

2 cups water 

1 tsp salt 

In a large pot over medium heat, add bacon grease, ground pork, ground beef and sautée until browned. Add onion and sautée until tender. 

Add cabbage, salt, pepper and chicken broth to cover. Bring to a boil, cover and simmer for approximately 30 minutes or until cabbage is tender. Once cooked, add tomato juice and mix well. 

Mix rice, water and salt in a small casserole dish and cook in a 350 degree oven for approximately 40 minutes. 

To serve, place desired quantity of rice in a bowl and top with soup. 

Garlic/Onion BBQ Sauce

Garlic/Onion BbQ Sauce 

1 cup ketsup

2 tbsp brown sugar

2 tbsp lemon juice 

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce 

1 tbsp olive oil

1 clove garli even, minced 

1 tbsp dried onion

1/2 tsp salt

1/2 tsp pepper 

Mix all ingrediants wntil well combined. Refridgerate until needed 

Prime Rib Roast

Prime Rib Roast 

1 cup butter

1/4 cup horseradish sauce 

2 tbsp peppercorns, coarsley cracked 

1 tbsp kosher salt 

2 cloves garlic, minced 

8 lb prime rib roast 

Sauce:

2 cups sour cream 

2/3 cups horseradish sauce 

Kosher salt 

Fresh ground pepper 

3/4 cup  chopped fresh chives 

Preheat oven to 500 degrees. 

In a medium size bowl mix together butter, horseradish sauce, pepper and salt until well combined. Spread the seasoned butter evenly over the top and sides of the roast, leaving the bottom bare & put on a rack set in a medium/large roast pan bone side down. 

The prime rib is roasted at high heat and then without opening the door, the oven is turned off and the roast remains in the oven for 2 hours.  To calculate the cooking time for assorted sizes of prime rib roast, for every 1 lb in weight, multiply X 7. After the high heat cook, the heat is turned off (oven closed at all times). The roast then stays in the oven for an additional 2 hours. The 2 hours is a fixed duration for any size of roast. As an example an 8 lb roast cooks at 500 degrees for 56 minutes and then the oven is turned off and the roast continues to cook for 2 hours. 

While roast is cooking, whisk all sauce ingrediants together in a small bowl until well combined, cover and refridgerate until ready to serve. 

Transfer roast to cutting board or serving platter. No resting required. Reserve pan drippings to make gravy. Slice roast and serve with gravy 

Honey Garlic Butter Roasted Carrots

Honey Garlic Butter Roasted Carrots 

2 lbs carrots, diagonally cut in 2" pieces 

5 tbsp butter 

4 garlic cloves, minced 

2 tbsp honey

1/4 tsp salt 

1/4 tsp pepper

Chopped fresh parsley

Preheat oven to 425 degrees. Grease a rimmed baking sheet with cooking spray and set aside. 

Peel and cut carrots and set aside. 

Melt butter over medium heat in a large skillet. Add garlic and sauté 3 minutes or until lightly browned. Remove from heat and stir in honey until thoroughly combined. 

Toss the carrots in the prepared sauce in the skillet, add salt and pepper & mix until well combined. Pour into prepared baking sheet, arrange in a single layer and roast for approximately 25 minutes. 

Remove from oven and transfer to a baking dish. Taste for seasoning, adjust accordingly and serve. 

Can be prepared ahead of time and roasted the day of. 

Dulce de Leche Instant Pot

Dulce de Leche Instant Pot 

1 can sweetened condensed milk 

1 tsp vanilla extract 

Sea salt 

Remove label and lid from can of sweetened condensed milk. Cover top and sides of can with tin foil. Place on tray in Instant Pot. Add 6 - 8 cups of water in the pit around the can to ensure it reaches 1/2 way up the can. 

Add lid, seal and pressure cook on high for 40 minutes. It will take approximately 15 minutes to come to pressure. Natural release for approximately 40 minutes. Once pin has dropped, remove from pot and place on counter to cool 20 minutes. 

Spoon into a 2 cup measuring cup, add vanilla and mix thoroughly with a stick blender until it takes on a creamy consistency. Pour into jam jars. 

Do 2 at a time in the Instant Pot which makes 6 125 ml jars.

Beef Stroganoff Instant Pot

Beef Stroganoff Instant Pot 

1/3 cup flour 

2 tsp salt 

1/4 tsp pepper

1/4 tsp garlic powder 

1/4 tsp nutmeg 

2 lbs stew meat, cubed 

2 tbsp vegetable oil

1 large onion, sliced 

8 oz cremini mushrooms, sliced 

1/4 cup Brandy

1/4 cup red wine

3 cups beef broth

12 oz package broad egg noodles 

3/4 cup sour cream 

3 tbsp chopped fresh parsley

Salt and pepper to taste 

In a large bowl combine flour, salt, pepper, garlic and nutmeg. Pat beef dry with paper towel and add to flour mixture.  Toss to coat well. 

Set Instant Pot to Sautée, add vegetable oil and brown meat on all sides. You likely need to work in smaller batches as to not crowd the meat. Transfer browned meat to a plate. 

Add onions and mushrooms, cook, stirring occasionally until tender approximately 5 - 6 minutes. Stir in brandy and wine, scraping browned bits from the bottom of the pot. Stir in beef broth and return beef to pot. 

Cover and seal the lid. Turn the vent to sealing. Hit CANCEL, then press the MANUEL (high pressure) button and set the timer to 20 minutes. It will take about 15 minutes for the Instant Pot to. One to full pressure, then the display will show a count down timer. 

When finished, quick release the pressure (will take about 3 minutes) before removing the lid. 

Add the egg noodles. Cover and seal the lid, turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer to 5 minutes. When finished quick release the pressure. 

Stir in sour cream, season with salt and pepper to taste and serve. 

Roasted Garlic Parmesan Cauliflower

Roasted Garlic Parmesan Cauliflower 

1/2 cup butter, melted 

2 garlic cloves, minced 

1 cup breadcrumbs 

1/2 cup Parmesan cheese, grated 

1 tbsp Emeril's Essence 

Salt and pepper to taste 

1 medium cauliflower 

2 tbsp vegetable oil 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, drizzle with vegetable oil and set aside 

Cut cauliflower into florets roughly the same size. Slice the large forests in half if needed. 

Melt butter and mix with garlic in a medium bowl. 

Mix breadcrumbs, salt, pepper, Emeril's essence and Parmesan cheese in a small bowl. 

Pour butter/garlic mixture over cauliflower and gently toss to coat. Sprinkle with breaking mixture and stir to coat. Turn out onto prepared baking sheet. 

Roast cauliflower for 30 to 35 minutes, tossing half way through. 

Layered Cobb Salad

Layered Cobb Salad 

Romaine lettuce, sliced 

Endive, sliced 

Grape tomatoes 

Green onion

Snap peas 

4 eggs, hard boiled and sliced 

1/2 lb bacon, cooked and crumbled 

2 chicken breasts, cooked and chopped 

4 oz Gruyere cheese or Bleu cheese 

1/3 cup red wine vinegar

1 tbsp Dijon mustard 

2/3 cup olive oil 

1 tbsp honey 

1 clove garlic, minced 

Salt and pepper to taste 

Mix lettuce and line the bottom of a serving platter. Add tomatoes, green onion, snap peas and tomatoes. 

Add separated layers of bacon, chicken, eggs and cheese.  

Combine remaining ingrediants well and serve aside salad. 

Creamy Garlic Dressing

Creamy Garlic Dressing 

1 large egg white

1 2/3 cup canola oil

1 tsp garlic powder 

1/2 tsp dry mustard 

2 oz white vinegar

Salt and pepper to taste 

Beat egg in a small bowl until foamy and frothy. Gradually drizzle salad oil while beating until it resembles a light white mayonnaise texture. Beat in garlic, mustard, vinegar, salt and pepper. Cover and refrigerate immediately. 

Serve as dressing for a fresh salad 

Maple Dijon Dressing

Maple Dijon Dressing

1 tbsp Dijon mustard 

2 tbsp maple syrup 

2 tbsp red wine vinegar

1 tsp olive oil

Salt and pepper to taste 

Mix all ingrediants well and serve over any salad or grilled vegetables. 

Pot Stickers

Pot Stickers 

1 lb ground pork

2 tbsp soy sauce 

1 tbsp sesame oil

1 tbsp ginger, grated 

Pinch of sugar

Salt and pepper to taste 

3 green onions, chopped 

1 egg

1 tbsp cornstarch 

1 can water chestnuts, finely chopped 

1 clove garlic, minced 

1 package wonton wrappers 

Sauce 

1/2 cup soy sauce 

1/4 cup white vinegar

1 green onion

1 tbsp sugar 

1 tsp chili oil OR 

1 tsp vegetable oil with crushed chili peppers 

Combine sauce ingrediants and set aside. 

Combine first 11 ingrediants and place 1 tsp in centre of each wonton wrapper. Dip your finger in water and apply to edges of wonton. Fold in half and press edges together to seal. Stand dumplings up and press slightly so they stand up nicely. 

To cook heat a large saucepan over medium heat.  Add a small amount of water to boiling, add dumplings and boil until cooked through, about 5 minutes. Drain well. Dumplings can be frozen at this point. 

Add 2 tbsp vegetable oil to skillet and fry dumplings until nicely browned. 

Drain on paper towel and serve with the dipping sauce.  

Balsamic Dressing

Balsamic Dressing

1/2 cup balsamic vinegar

1/2 cup olive oil

1/2 cup sugar 

Mix well and serve over your favourite salad 

Chocolate Dipped Licorice

Chocolate Dipped Licorice 

1 250 gram bag of red licorice 

2 cups of chocolate wafers 

Cut licorice in half. 

Melt chocolate wafers in microwave in 30 seconds intervals until smooth and creamy. Dip licorice in melted chocolate, shaking off excess and place ona parchment paper lined baking sheet. 

Chill in fridge until chocolate is set. 

Makes 40. 

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette

Brussels Sprout Cranberry Almond Salad in Honey Mustard Vinaigrette 

12 oz Brussels sprouts 

1/3 cup dried cranberries, chopped 

1/3 cup slivered almonds, toasted 

2 tbsp red wine vinegar

2 tbsp Dijon mustard

1 tbsp honey 

1/3 cup olive oil 

1/4 tsp garlic powder 

1/4 tsp onion powder 

1/4 tsp sea salt 

Cut off the ends of the Brussels sprouts and discard along with browning outer leaves. Rinse thoroughly and shred in food processor using the slicing blade. Set aside in a large mixing bowl. 

In a small bowl combine vinegar, mustard, salt, pepper, garlic and onion powder. Whisk in honey and then slowly drizzle in olive oil, while whisking. Continue until well incorporated, approximately 1 minute. The mixture should be thick and creamy with oil well combined. 

Add cranberries and almonds to the bowl of Brussels sprouts.  Drizzle in the vinaigrette, mix well and serve. 

Garlic Parmesan Salmon

Garlic Parmesan Salmon 

1 2 - 3 lb salmon fillet 

1 tbsp olive oil

2 tbsp parsley 

1/4 cup Parmesan cheese, finely grated 

4 cloves garlic, minced 

Kosher salt

Freshly ground black pepper 

Preheat oven to 400 degrees, line a baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix together oil, parsley, cheese and garlic & season with salt and pepper.  

Place salmon in foil and brush with garlic mixture. 

Cover with foil and bake for 10 minutes. Remove foil and bake an additional 5 - 10 minutes until salmon is cooked through. Sprinkle with additional Parmesan cheese and serve.