Jambalaya Dip

Jambalaya Dip

Jambalaya is a classic Creole Dish that includes shrimp and andouille sausage, traditionally served over rice. This twist makes a great appetizer or snack when you are looking a little less than the full meal. 

Ingredients 

1 tbsp Olive Oil

1/4 cup Onion, Finely Diced 

1/4 cup Red Pepper, Finely Diced 

1/4 cup Celery, Finely Diced 

1 tbsp Garlic, Minced

1/2 cup Tomatoes, Chopped

1 tsp Worcestershire Sauce 

1/2 tsp Hot Sauce 

1 lb Shrimp, Peeled, Deveined and Chopped

6 oz Andouille Sausage, Fully Cooked, Diced 

1 tbsp Creole Seasoning 

Salt and Pepper To Taste 

8 oz Cream Cheese, Softened 

1 cup Sour Cream

1 cup Cheddar Cheese, Shredded 

Heat olive oil in a large skillet over medium heat. Add onion, pepper and celery and sauté until the vegetables begin to soften, approximately 3 minutes. 

Add garlic, tomatoes, Worcestershire sauce and hot sauce, stirring to combine. 

Add shrimp, sausage and the creole seasoning. Sauté until the shrimp is cooked through, appropriately 3 minutes. Taste and adjust seasoning as needed. 

Add cream cheese, sour cream and cheese and stir until melted and well combined. 

Turn into a casserole dish sprayed with cooking spray. Top with additional shredded cheese if desired and baked uncovered in a 350 degree oven until bubbly and the cheese is melted. 

Serve with pita chips, sliced baguette or crostini. 

Note:

• You can use the traditional green peppers for this dip, red peppers are my preference 

Roasted Garlic Oil & Paste

 Roasted Garlic Oil & Paste

Roasted Garlic is basically slowly cooked garlic in olive oil, either on the stovetop, in the oven or in a slow cooker. It provides a mellow, slightly sweet flavour adding depth to the oil it was cooked in and a paste from the garlic. Delicious on toast, crackers or in pasta. 

1 lb Garlic Cloves

2 cups Olive Oil

1 tsp Kosher Salt

Peel garlic cloves leaving them whole and add to a small casserole dish.  Add salt and the olive oil to the dish ensuring the garlic is completely covered. Add more if necessary. Stir to incorporate. 

Place in a 200 degree oven and roast for 2 hours until golden brown and the garlic can be easily pierced with a knife. 

Alternative cooking methods:

Stovetop in a medium pot over low heat for 1 hour

Slow cooker over low heat for 2 hours

Once the garlic is soft, remove from heat.  

Remove garlic from the oil and place in a blender or food processor and blend into a creamy paste. Place in a jar and refrigerate until needed 

Pour oil into a separate glass jar and use as a garlic infused oil when cooking in place of olive oil when you want an added depth of garlic flavour.  

Bacon Wrapped Brussels Sprouts

Bacon Wrapped Brussels Sprouts

A tasty appetizer of roasted Brussels Sprouts wrapped in bacon will satisfy everyone. The maple syrup, mustard and bacon combined create a delicious snack. 

Ingredients 

1 lb Brussels Sprouts, trimmed

12 slices thick cut bacon

1 tsp Dijon Mustard 

1 tsp Wholegrain Mustard 

3 tbsp Maple Syrup

Salt & Pepper to taste 

Preheat oven to 400 degrees and line a rimmed baking sheet with foil. Soak toothpicks in a bowl of water. 

Blanch Brussels Sprouts in boiling water for 2-3 minutes. Remove from stove and drain. 

Depending on the size of your Brussels Sprouts, cut them in half or thirds. Wrap bacon around the Brussels Sprout ensuring the ends overlap. 

Secure the bacon with a toothpick and place on the prepared baking sheet. Place in the oven and roast 10 minutes. 

In a small mixing bowl whisk together the Dijon mustard, wholegrain mustard, maple syrup, salt and pepper. 

Remove the pan from the oven and brush the Brussels Sprouts with the glaze. Turn over, brush the second side and return to the oven. Roast for an additional 10 minutes or until the bacon has crisped up and the Brussels Sprouts are cooked through. 

Remove from the oven, drizzle with remaining glaze and serve. 

Notes:

• Substitute honey for Maple Syrup if preferred 
• Skip blanching if you prefer and roast the Brussels Sprouts an additional 10-15 minutes. 

Everything Bagel Dip

Everything Bagel Dip

A tasty cold dip for raw vegetables, pita chips, potato chips etc.  you can use a purchased Everything Bagel Seasoning or make your own.  

Ingredients

Dip

8 oz Cream Cheese

1 cup Sour Cream 

3 tbsp Everything Bagel Seasoning 

Everything Bagel Seasoning 

1 tbsp Sesame Seeds, White 

1 tbsp Sesame Seeds, Black

2 tbsp Poppy Seeds 

1/2 tbsp Sea Salt Flakes

1 tbsp Minced Garlic Flakes, Dried

1 tbsp Minced Onion Flakes, Dried 

In a medium bowl, whip the cream cheese until smooth. Add the sour cream and mix until well combined. 

In a separate mixing bow, mix the sesame seeds, poppy seeds, salt, garlic flakes and onion flakes until well combined. 

Add 3 tbsp of the Everything Bagel Seasoning to you cream cheese/sour cream mix and still until the season is incorporated.  

Coverage and refrigerate several hours before using.

Note:

• The flavour will intensify as the dip sets up
• Refrigerate leftover dip for up to 3 days
• Everything Bagel Dip can be stored in an airtight container for several months  

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas

Cantaloupe & Cucumber Salad with Queso Fresco & Spiced Pepitas 

A savoury fruity salad that gives cantaloupe and cucumbers some Latin flavours with Queso Fresco, spicy pumpkin seeds and zesty lime dressing 

Ingredients

Spiced Pepitas 

1/2 cup Pumpkin Seeds, Hulled

1/2 tsp Olive Oil

1/2 tsp Paprika

1/4 tsp Chipotle Powder

Salt To Taste

Salad

1/4 cup Olive Oil

2 tbsp Lime Juice

1 tsp Honey

Salt To Taste

Pepper To Taste

1/2 Cantaloupe, about 2 lbs, Peeled and Seeded 

4 Mini Cucumbers, Sliced 1/4 Inch Thick

4 oz Queso Fresco

Cilantro To Garnish

Lemon Wedges 

For the spiced Pepitas, place the pumpkin seeds in a medium sautee pan over medium heat. Cook, stirring occasionally until lightly browned , about 5 minutes. 

Remove pan from heat, add olive oil to coat. Add spices and salt and stir for 30 seconds. Transfer to a plate to cool completely.  Once cooled transfer to an airtight container and store in a cool dry place for up to a month. 

For the salad, whisk 1/4 cup olive oil, lime juice, honey, salt and pepper in a small mixing bowl Neil combined. Set aside. 

Cut cantaloupe into 3/4 inch wedges.  Cut each wedge crosswise into 4 pieces. Place in a large mixing bowl with the cantaloupe and season with salt and pepper. Drizzle with the dressing and gently mix. 

Transfer to a shallow serving platter.  Sprinkle with cheese, some Pepitas and cilantro. Squeeze lime wedges over salad and serve. 

Serves 6 

From: Food & Drink Magazine

Notes:

• if you cannot find Queso Fresco, substitute with Ricotta or Feta

Apple Pie Cups

 Apple Pie Cups

I can Pillsbury Cinnamon Rolls with Icing 

1 1/3 cups Apple Pie Filling 

Heat oven to 375 degrees.

Spray 8 regular sized muffin cups with cooking spray. 

Separate dough into 8 rolls. Press each roll into and up the sides of a muffin cup. 

Spoon 2 generous tbsp of pie filling into each dough lined muffin cup and bake in oven for 14 to 18 minutes or until golden. 

Remove from oven, let cool for 5 minutes and transfer to serving plate. 

Transfer icing to a small microwaveable bowl and heat uncovered on low for 8 to 10 seconds or until thin enough to drizzle. 

Spoon icing over Apple pie cups and serve warm.  

Notes:

• Use a nonstick muffin pan for easier removal
• Use leftover apple pie filling as topping for ice cream. 

From:  Pillsbury.com 

Everything Parmesan Crisps

 Everything Parmesan Crisps

Everything Parmesan Crisps are a great addition to a Caesar Salad or really any salad or soup to add a bit of crunch. 

1/2 cup Parmesan Cheese, Freshly Grated

3/4 tsp Sesame Seeds

3/4 tsp Onion Flakes, Minced, Dried

3/4 tsp Garlic Flakes, Minced, Dried 

3/4 tsp Poppy Seeds

Preheat oven to 400 degrees.

Pour 2 tbsp of grated cheese onto a silicone lined baking sheet. Lightly pat down with your fingers to make about a 4” round. 

Repeat 3 more times with remaining cheese, leaving 1/2 inch space between each circle. 

Bake in preheated oven for 3 minutes. 

Combine the sesame seeds, garlic flakes, onion flakes and poppy seeds in a small bowl. 

Top each circle with 3/4 tsp of the mix and return to oven baking approximately 3 more minutes until golden and crisp.

Remove from oven and cool before eating.  

Raisin Pie

Raisin Pie

2 cups Raisins

2 cups Water

1/2 cup Sugar

2 tbsp Cornstarch

Water to make a paste

1 tbsp Lemon Juice

9” Pie Shell, Unbaked

Bring raisins, water and sugar to boil in a medium saucepan over high heat. Reduce heat to a simmer.  

Make a runny paste of the cornstarch and water. Add slowly and cook until thick. Add lemon juice and stir to combine. 

Pour into an unbaked pie shell and bake at 425 degrees for 30 minutes or until lightly browned. 

Note:  If using a 9” frozen pie crust, it’s not really 9”, so reduce the raisins and water to 1/2 cups and only bake for 25 minutes. You could potentially reduce that more. 

Baked Potatoes - Instant Pot

Baked Potatoes - Instant Pot

 6 medium russet potatoes 

1 cup cold water 

Seasoned Crispy Skins (Optional)

1 tbsp olive oil

3/4 tsp onion salt

3/4 tsp Italian seasoning 

3/4 tsp garlic powder 

1 tbsp grated Parmesan cheese 

Wash potatoes and prick each one 5-6 times with a fork. Place potatoes on top of trivet in the instant pot, stacking n top of each other if necessary. Pour in 1 cup of water. 

Place lid on top, turn to secure and turn valve to sealed position. Cook on high pressure for 10 minutes for small potatoes (5-6 ounces each, 12 minutes for medium potatoes (7-9 ounces each) or 13 minutes fir large potatoes (10-12 ounces each).  Pot will take approximately 8-10 minutes to come to pressure. 

Once cooking is complete, natural release for 8 minutes for small potatoes, 9 minutes for medium potatoes or 10 minutes for large potatoes. 

For crispy seasoned skins

Place cooked potatoes on a baking sheet. Drizzle with oil and brush all over with fingers or pastry brush. Preheat oven to 400 degrees. 

Mix all seasonings together in a small bowl and sprinkle over all sides of the potatoes. Place pan in oven on middle rack and roast 1-2 minutes. Flip potatoes over and roast an additional 1-2 minutes. 

Seasoned Baked Tortilla Strips

 Seasoned Baked Tortilla Strips

8 small tortillas 

4 tsp vegetable oil

1/4 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

Preheat oven to 375 degrees. 

Line a baking sheet with a silicone baking mat or parchment paper. 

Cut tortillas into 1/2 inch strips. Add to a large bowl and toss with vegetable oil to coat. Sprinkle with seasonings and toss to coat strips evenly. 

Transfer to prepared baking sheet and spread evenly. Bake for 6 minutes, toss and return to the oven. Continue baking an additional 6 minutes or until desired crispness is reached. 

Cool completely before storing in an airtight contained. 

Herb & Goat Cheese Popovers

 Herb & Goat Cheese Popovers

1 1/4 cups canola oil, divided 

2 cups whole milk

4 large eggs

1 tbsp butter, melted 

1 tsp salt

2 cups flour

1 tbsp fresh parsley

1 tbsp chives 

1 tbsp thyme

2 tsp lemon zest

3 oz goat cheese,  rumbled 

Preheat oven to 450 degrees. Place 1 tsp oil in each cup of a 12 cup popover pan or muffin tin. Once oven has come to temperature, place popover pan in oven for 5 minutes. 

Process milk, eggs, butter and salt in a blender on low until smooth, 1 to 2 minutes. Add flour and process on medium heat until well combined. Stir in herbs and lemon zest. 

Remove popover pan from oven & working quickly divide batter evenly among cups, filling almost halfway. Top evenly with cheese. 

Bake for 15 minutes, reduce heat to 350 degrees and bake until puffed and well browned, 15 - 30 minutes more.  Remove from oven and serve.  

Roasted Corn & Pepper Dip

 Roasted Corn & Pepper Dip

1 cup frozen whole kernel corn, thawed

1 cup red pepper, chopped 

2 tsp olive oil

Salt 

Pepper

3 cans crab or 1 cup

1 cup Monterey Jack, jalapeño cheese, shredded 

1/3 cup mayonnaise 

1/4 cup sour cream 

1/4 cup green onions, sliced 

Preheat oven to 435 degrees. Line a baking sheet with aluminum foil and spray with non stick cooking spray. Set aside. 

In a small bowl combine corn, and sweet pepper. Drizzle with olive oil, season with salt & pepper and toss to coat. Spread on baking sheet and roast uncovered about 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and cool. 

Reduce oven to 375 degrees. Lightly grease a small quiche dish or casserole and set aside. 

In a medium bowl stir together crab meat, cheese, mayonnaise, sour cream and green onions. Stir in. Oiled roasted vegetables. Transfer mixture to prepared dish. 

Bake uncovered approximately 20 minutes or until bubbly and golden. 

Serve with tortilla or pita chips. 

Beef Short Ribs Instant Pot

 Beef Short Ribs Instant Pot

1 lb beef short ribs

2 tbsp vegetable oil

1/2 cup red wine 

2 cups beef stock 

Salt

Pepper

1 tbsp cornstarch

Set Instant pot on sauté and once it reads hot add vegetable oil. Season ribs generously with salt and pepper on all sides. Add ribs to instant pot and sauté 3- 4 minutes on each side. Remove ribs and set aside. 

Add red wine and deglaze the pot until all brown bits are scraped up. Add beef stock. Hit cancel. Return the ribs to the pot and set pot to pressure cook 60 minutes. It will take 10 - 15 minutes to come to pressure. Natural release 15 minutes then release the rest of the pressure. 

Remove ribs to a serving plate and cover to keep warm. 

Hit cancel, then sauté and simmer the juices until reduced   Add cornstarch and simmer until sauce has thickened. Serve over ribs. 

Brown Sugar Mustard Glazed Ham

 Brown Sugar Mustard Glazed  Ham

8 - 10 lb bone in fully cooked ham

1/2 cup water 

1/2 cup butter 

1 cup brown sugar

2 tbsp Dijon mustard 

1/4 tsp ground cinnamon

1/4 tsp ground cloves 

4 cloves garlic, minced 

Preheat oven to 300 degrees. 

Score a 1” wide diamond pattern 1/4” deep over the entire ham. Place the ham in a baking tray, pour 1/3 cup water into the base of the pan and cover the ham with foil & bake for 30 minutes.  

Heat the butter in a small saucepan over medium heat until golden brown. Add brown sugar, honey, mustard, cinnamon and cloves, stirring to mix together well until the sugar has dissolved, approximately 2 minutes. 

Reduce heat to low and add the garlic. Allow it to become fragrant for a minute or two until the glaze just begins to simmer, then set aside to cool to lukewarm. 

Remove the ham from the oven after 30 minutes and increase the temperature to 425 degrees. Pour 1/3 of the glaze over the ham, brushing between the cuts to ensure even cover. Return to oven and bake uncovered 15 minutes. 

Remove from oven, brush with another 1/3 of the glaze and some of the pan juices. Bake an additional 15 minutes and repeat until a dark golden brown crust has formed, approximately 30 - 45 minutes in total. 

Remove from oven and allow to rest 10 - 20 minutes before slicing. 

Jam Topped Mini Cheesecake

Jam Topped Mini Cheesecake 

2/3 cup graham cracker crumbs

2 tbsp butter, melted 

8 oz cream cheese 

1/3 cup sugar 

1 tsp vanilla extract 

1 large egg, room temperature 

3 tbsp assorted jams, room temperature 

In a small bowl combine graham cracker crumbs and butter. Press gently into the bottom of 9 paper lined muffin cups. 

In a separate small bowl beat cream cheese, sugar and vanilla until smooth. Add egg, beat on low speed until just combined and spoon evenly over the crusts. 

Bake at 360 degrees for 15 - 16 minutes until centres are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. 

Remove mini cheesecakes from liners, top each with 1 tsp warm jam and serve. 

Shrimp Ramen Soup

 Shrimp Ramen Soup

1 tbsp olive oil

8 oz mushrooms, sliced

1 large carrot, grated 

4 cloves garlic, minced 

4 cups beef broth 

1 tbsp ginger, grated 

1 tsp soy sauce 

1 tsp sesame oil 

2 packages ramen noodles 

1 lb large shrimp, peeled and deveined 

Chopped green onions for garnish 

In a large pot sauté mushrooms and carrots in olive oil for approximately 5 minutes or until they start to soften. Add garlic and cook an additional 30 seconds. Add broth, soy sauce, ginger, sesame oil and the seasoning packets from the ramen soup packages. Cover and bring to a boil. 

Once boiling add shrimp and noodles. Cover and boil for 3 minutes. Serve topped with green onions. 

Spice it up by adding sriracha sauce, Tabasco sauce, red pepper flakes, cayenne pepper or jalapeño pepper. 

Make it more broth by doubling the broth, ground ginger, soy sauce, sesame oil and garlic.  

Chai Tea Sandwich Cookies

Chai Tea Sandwich Cookies

1/3 cup heavy cream

2 Chai flavoured tea bags 

8 oz white baking chocolate 

2 cups flour

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp cardamon

1/8 tsp salt

1/8 tsp pepper 

1 cup cold butter, cut into 16 pieces 

2 tsp vanilla 

For ganache, in a small saucepan bring cream just to a boil, remove from heat. Add tea bags, let stand 10 minutes and discard tea bags. 

Place chocolate in a small bowl. Reheat the cream just to a boil. Pour over the chocolate & let stand for 5 minutes. Whisk until smooth and cool until room temperature, stirring occasionally until ganache thickens to a spreading consistency, approximately 1 hour. 

In a large bowl whisk flour, sugar, cinnamon, cardamon, salt and pepper. Cut in butter with vanilla until crumbly. Knead until dough holds together when pressed. Shape into 2 disks, wrap each in plastic wrap and refrigerate until firm, approximately 15 minutes. 

Preheat oven to 350 degrees. On a lightly floured surface, gently roll out the dough to 1/8” thickness, lifting and rotating dough as needed. Cut with a 1 1/2” round cookie cutter and place 1” apart on a baking mat lined baking sheet. Bake until light brown, 10 - 12 minutes. Remove from pan to wire racks to cool completely. 

Spread or pipe 1 heaping teaspoon of ganache and half of the cookies.  Cover with remains cookies amd let stand until set. 

No Bake Salted Caramel Coconut Macaroons

No Bake Salted Caramel Coconut Macaroons 

5 tbsp butter 

2 tbsp heavy cream

3 tsp brown sugar

11 oz caramels, unwrapped 

5 - 6 cups sweetened shredded coconut

4 oz chocolate almond bark

1 - 2 tsp sea salt 

In a medium sized heavy bottomed saucepan melt butter, heavy cream, brown sugar and caramels over medium heat. Stir until smooth and sugar is dissolved. Can use a double boiler to prevent scorching. 

Remove pan from heat and stir in coconut until fully combined starting with 5 cups of coconut adding more if mixture seems too wet. 

Allow to cool for 10 minutes. Scoop 1 tbsp of mixture onto parchment lined baking sheet and allow to cool and set completely. 

In a small bowl melt chocolate bark. Dip bottoms of each macaroon into chocolate and place on waxed paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle with sea salt before chocolate has set. 

Allow to cool completely until chocolate has fully hardened. Store in airtight container. 

 

Spinach & Italian Sausage Stuffed Pork Tenderloin

Spinach & Italian Sausage Stuffed Pork Tenderloin

1 1/2tbsp olive oil

1 large onion, chopped

1 lb frozen chopped spinach

1/4 tsp sea salt

1/4 tsp fresh cracked pepper

1/2 lb fresh mushrooms, chopped

2 - 1 lb pork tenderloin

3 Italian sausages, removed from casing 

12 slices bacon 

Heat olive oil in a large skillet over medium heat. Add onion, salt and pepper & sautee until onion turns translucent, 3 - 5 minutes. Add mushrooms & cook until softened and golden, 2 - 3 minutes. Remove from heat and set aside to cool. 

Squeeze as much water as you can from the spinach and set aside. 

Carefully slice your tenderloin down the middle almost to the end, approximately 3/4 of the way through. Lay the tenderloin out on a cutting board and using a meat mallet delicately pound until about 1/2 “ thick. 

Sprinkle with salt and pepper then spread the sausage meat as evenly as possible without going all the way to the edge, leave approximately 1” all around. Top with spinach, followed by mushroom mixture. 

Roll tenderloin as tightly as possible, taking care to place seam side down. Carefully wrap tenderloin with bacon strips by simply going around. 

Trader your wrapped pork to a baking dish, cover with foil and bake in a 375 degree oven for 40 minutes. Remove foil and continue baking 20 - 25 minutes, basting 2 - 3 times. 

Set your oven to broil and finish crisping the bacon, 3 - 5 minutes. 

Remove from oven, tent loosely and rest 10 - 15 minutes before slicing     

Golden Graham Bark

Golden Graham Bark 

4 cups golden graham cereal 

2 cups white chocolate wafers 

1 cup chopped cashews 

1 tsp butter 

Place white chocolate wafers and butter in a mixing bowl and microwave 1 minute. Stir until smooth, heating an additional 15 seconds as needed. 

Mix in cereal and nuts and spread on a waxed paper lined baking sheet.  Chill in fridge until set, then break apart and store in an airtight container until serving. Freezes well for make ahead, ready to serve treats. 

Fiddle Diddles

 Fiddle Diddles 

Aka Fudgies or Haystacks 

1/2 cup butter 

2 cups sugar

1/2 tsp vanilla

1/2 tsp salt

1/2 cup milk 

3 cups rolled oats

1 cup coconut

1/2 cup cocoa 

In  a double boiler over medium high heat combine butter, sugar, vanilla, salt and milk, bring to a boil for 5 minutes. 

Remove from heat, add remaining ingredients and mix until well combined. 

Drop by teaspoonful on a baking sheet lined with waxed paper, parchment paper or silicone mat until set. 

Bailey’s Fudge

Bailey’s Fudge 

3 1/2 cups milk chocolate chips

14 oz can sweetened condensed milk 

1/2 cup Bailey’s Irish Cream 

1 tsp vanilla 

1/2 cup Andes mint baking chips 

Combine chocolate chips and sweetened condensed milk, microwave 1 minute, stirring and microwave an additional 30 seconds. Stir until smooth. 

Pour in Bailey’s Irish cream and vanilla, stirring until smooth. Pour into a 9 x 9 baking pan. Sprinkle with mint baking chips, pressing in slightly. 

Cover and refrigerate for 4 hours. 

Muffuletta Dip

 Muffuletta Dip

Olive Salad 

1/2 cup chopped green olives 

1/2 cup chopped kalamata olives

1/3 cup chopped roasted red pepper

1/4 cup finely chopped red onion

1/2 tsp oregano

1 tsp olive oil

1 tsp red wine vinegar 

Dip

2 - 8 oz cream cheese 

1 tbsp garlic powder 

1/4 lb deli ham, diced 

1/4 lb deli salami, diced 

1/4 lb mortadella, diced 

2 cups Italian blend cheese 

Olive salad 

Mix olive salad ingredients and refrigerate until needed.  

Blend cream cheese with garlic powder until smooth. Add olive salad, 1 1/2 cups cheese and diced meat and stir until well combined. 

Turned into a greased 9 x 9 baking dish. Top with remaining cheese and bake 20 minutes until melted and heated through. 

Serve with bread or crackers. 

Muffuletta Pinwheels

 Olive Salad

1/2 cup chopped green olives 

1/2 cup chopped Kalamata olives 

1/3 cup chopped roasted red peppers 

1/4 cup finely chopped red onion 

1/2 tsp oregano

1 tsp olive oil

1 tsp red wine vinegar 

Pinwheels 

2 - 8 oz packages cream cheese, softened 

1/4 tsp garlic powder 

5 large flour tortillas 

1/2 lb thinly sliced deli ham

1/2 lb thinly sliced genera salami

1/2 lb thinly sliced mortadella

1/3 lb sliced provolone cheese 

Combine all olive salad ingredients together in a bowl and refrigerate until needed. 

Beat cream cheese and garlic powder until fluffy and smooth. 

Spread tortillas with cream cheese, dividing it evenly between the 5 tortillas. Spread a layer of olive salad on each tortilla and top with layers of ham, salami, mortadella and provolone dividing evenly, between the tortillas. 

Roll each tortilla up tightly and wrap in plastic wrap. Refrigerate at least 2 hours, overnight is fine. 

Slice each tortilla roll into 1 1/2“ slices and serve. 

Homemade Croutons

Homemade Croutons 

 4 hot dog buns, day old or 40 small cubes 

2 tsp garlic powder 

1 tsp onion powder 

1 tsp sea salt 

1 tsp parsley flakes 

1/2 tsp oregano

1/2 tsp thyme 

1/2 tsp basil

1/4 cup olive oil

Preheat oven to 350 degrees. 

Cut hot dog buns into small cubes, about 20 per roll using a serrated knife. Place in a mixing bowl. Sprinkle with spices and gently toss using your fingers. 

Drizzle with olive oil and toss again. 

Arrange seasoned bread crumbs in a single layer on a rimed baking sheet.  

Bake 10 - 15 minutes until lightly browned. 

Remove and allow to cool slightly before tossing into a salad.  

Chicken Cacciatore

 Chicken Cacciatore 

2 - 3 lb fryer chicken, separated 

1/2 cup flour 

1/4 cup vegetable oil

2 cups sliced onion

2 cloves garlic, minced

1/2 cup chopped  pepper, green or red - your preference 

1/2 lb mushrooms, sliced 

16 oz canned diced tomatoes 

8 ox can tomato sauce 

1 tsp salt

1/4 tsp oregano

Rinse and pat chicken dry & coat with flour. 

Heat oil in a large skillet over medium heat. Add chicken and cook 15 - 20 minutes until lightly browned. Remove chicken and set aside. 

Add onions, pepper, garlic and mushrooms to skillet and cook until tender. Stir in remaining ingredients until well combined. 

Return chicken to skillet, cover, reduce heat to medium low and simmer 30 - 40 minutes until chicken is tender. 

Serve over rice or pasta. 

Whipped Pumpkin Spice Mousse

 Whipped Pumpkin Spice Mousse

8 oz cream cheese

1/4 cup sugar 

15 oz can pumpkin 

3,4 oz instant vanilla pudding mix

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp allspice

1/4 tsp nutmeg

1/4 tsp ground cloves 

1 cup cold milk

16 oz heavy cream 

1/4 cup sugar

2 dozen ginger snaps, crumbled 

In a chilled bowl, whip the heavy cream for 3 - 5 minutes until thick. Add the sugar and mix until well combined and whipped cream holds it shape. Spoon into a bowl and refrigerate until needed. 

In a large bowl beat the cream cheese until whipped. Add the sugar and beat until smooth. Add the pumpkin, pudding mix and spices and mix well. Gradually add in the milk mixing well. Fold in 1 3/4 cups of the whipped cream. 

Spoon 1/4 cup into 6 - 8 small dessert bowls or half into a medium size dessert dish. Sprinkle with some crumbled ginger snaps. Top with the remaining mousse. Add the remaining whipped cream on top, then the balance of the ginger snaps. 

Outback Steakhouse Sweet Molasses Bread

 Outback Steakhouse Sweet Molasses Bread 

1 cup warm water 

1 tbsp active dry yeast

1 tbsp sugar

1 3/4 cups whole wheat flour

1 egg

2 tbsp butter, room temperature 

2 tbsp molasses 

1/4 cup honey

1 1/2 cups white flour

1 tbsp cocoa 

1 tsp salt

Place warm water, yeast and sugar in the bowl of a stand mixer and allow to proof for 10 minutes (mixture will bubble).  

Add whole wheat flour, egg, butter, molasses and honey & turn on low, using the dough hook. Add 1 cup white flour, cocoa and salt & continue to mix on low. Gradually add in remaining white flour 1/2 cup up to 1 cup if needed until dough pulls away from the sides of the mixing bowl. 

Continue to mix on low until dough for 10 minutes until dough is soft and elastic. 

Turn dough out, fill into a ball and allow to rise in a warm place, covered for 60 - 90 minutes until doubled in size. 

Shape into 6 small loaves on a cookie sheet OR 16 rolls in a 9 x 13 pan OR 4 baguettes on cookie sheets and rise again until doubled in size covered 45 - 60 minutes. Score the tops of the loaves. 

Bake at 350 degrees for 25 minutes for loaves or 20 minutes for rolls OR baguettes. 

Chicken Wings Air Fryer

 Chicken Wings Air Fryer

2 lbs split chicken wings

1/2 cup flour

1/2 tsp paprika

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cayenne pepper

Mix flour, paprika, salt, garlic powder and cayenne  pepper in a medium sized mixing bowl. Rinse and pat wings dry and add to flour mixture, tossing well to coat. Place wings in refrigerator for at least an hour to ensure coating adheres to wings prior to cooking. 

Spray air fryer basket with olive or vegetable oil to prevent sticking, place in air fryer and preheat at 400 degrees for 3 minutes. Lightly spray wings with oil to help ensure crisping during cooking and place in a single layer in the basket. 

Set temperature to 400 degrees and timer to 10 minutes. Once done, turn wings and spray lightly with oil again. Reset temperature to 400 degrees and timer for an additional 10 minutes. 

Remove from air fryer and serve with sour cream, blue cheese or ranch dressing for dipping. 

Roasted Garlic Potatoes

 Roasted Garlic Potatoes 

5 - 6 red potatoes 

Olive oil

Salt

Pepper

Rosemary 

18 cloves garlic 

Preheat oven to 375 degrees . 

Quarter the potatoes lengthwise and slice into smaller pieces depending on the size of your potatoes. Toss in olive oil, salt, pepper and rosemary. 

Arrange potatoes in muffin tin, lengthwise facing up. Toss garlic in leftover oil, salt, pepper, rosemary.  Place garlic cloves in the middle of the potato quarters. Drizzle with remaining oil mixture.  

Bake for 30 - 40 minutes. 

Air Fryer Bacon

 Air Fryer Bacon 

1 lb Bacon 

Preheat air fryer for 3 minutes at 350 degrees. 

Prepare bacon by separating individual pieces and slicing in half if necessary for your air fryer to fit.  

Place bacon in a single layer in air fryer and cook at 350 degrees for 8 - 9 minutes for crispy results on regular sliced bacon and 10 - 12 minutes for thick cut bacon. Adjust bacon at the halfway mark. 

Cook in batches to ensure no overlap during the process. 

Apple Fritter Bread

Apple Fritter Bread 

1/3 cup brown sugar 

1 tsp cinnamon

2/3 cup white sugar

1/2 cup butter, softened 

2 eggs

1 1/2 tsp vanilla 

1 1/2 cups flour

1 3/4 tsp baking powder 

1/2 cup milk

2 apples, peeled & chopped, mixed with 

2 tbsp white sugar and 

1 tsp cinnamon 

1/2 cup powdered sugar

1 - 3 tbsp milk

Preheat oven to 350 degrees. Coat a 9 x 5 loaf pan with non stick spray and set aside. 

Mix brown sugar and cinnamon in a small bowl and set aside. 

In a medium size bowl beat white sugar and butter together until smooth and creamy. Beat in eggs one at a time until well blended adding vanilla with the second egg. 

Sift together flour and baking powder. Add to creamed butter mixture and stir until well blended. Add milk stirring until smooth. 

Pour half the batter into the prepared pan, top with half of the apple mixture and half the sugar/cinnamon mixture. Pour in the remaining batter and top with the remaining apple mixture and the remaining sugar/cinnamon mixture. Use a knife to swirl the apple and sugar mixtures through the bread. 

Bake in the preheated for 50 -  60 minutes until a toothpick inserted into the centre comes out clean. Cool for 15 minutes. 

Combine powdered sugar with milk until smooth and drizzle over the bread. 

Baking options:  2 loaf recipe - 30 - 40 minutes or muffins - 15 - 20 minutes 

Christmas Nougat

Christmas Nougat

2 tbsp butter

450 grams of white chocolate 

500 grams of miniature marshmallows

1 1/2 cups chopped red and green gumdrops

Prepare and 8 x 8 baking dish by lining it with parchment paper.  Set aside.  

Chop gumdrops and set aside. 

Melt the butter, white chocolate and marshmallows in a large pot stirring until melted, smooth and well combined.  Remove from heat and allow to cool for approximately 2 minutes. 

Add the gumdrops, mix well and pour into the prepared pan. The mixture will be quite sticky so use a pice of parchment paper coated with non stick spray to spread evenly. 

Refrigerate for at least 2 hours or overnight and cut into 60 bite sized pieces. 

Store in an air tight container between parchment paper so the nougat does not stick together.  Freezes well. 

Gumdrops

Gumdrops

2 1/2 cups sugar

1 1/2 cups applesauce, unsweetened 

6 oz jello

1/2 oz unflavoured gelatin (2 envelopes)

1 tsp lemon juice 

Coat a 9 x 13 baking dish with cooking spray and set aside. 

Combine 2 cups sugar, applesauce, jello, gelatin and lemon juice in a large saucepan, stir to combine and let sit for 1 minute. Bring to a boil over medium heat stirring constantly. 

Boil for 1 minute and immediately pour into prepared baking dish. Refrigerate until firm approximately 3 hours or overnight. 

Cover a large cutting board with parchment paper and sprinkle with sugar. Loosen the sides of the gelatin and invert onto the parchment paper. Use small sharp cookie cutters to cut out the gumdrops. If needed dip the cookie cutters in hit water first. Rinse the cookie cutters as needed to keep them clean. 

Leave the gumdrops on the parchment paper for approximately 8 hours until just slightly sticky. Roll the gumdrops in the remaining sugar and store in an airtight container. 

Three Pepper Cashews & Pistachios

Three Pepper Cashews & Pistachios

2 cups cashews 

1/2 cup pistachios, shelled 

1 tbsp vegetable oil

1 tbsp hot pepper sauce

1 tbsp chili powder 

1 tsp kosher salt

1 tsp sugar

1/4 tsp cayenne pepper

Preheat oven to 300 degrees.  

Line a rimmed baking sheet with parchment paper. Place nuts in a large bowl and set aside. In a small bowl mix oil, hot pepper sauce, chili powder, salt, sugar and cayenne. Mix nuts and add spice mixture, stirring until well coated. 

Turn nuts into the prepared baking sheet in a single layer. Bake on centre rack of preheated oven until fragrant, stirring once or twice during baking approximately 15 minutes. 

Remove from oven and cook completely before storing. Store nuts in an airtight container for 3 days, refrigerate for a couple of weeks or in the freezer for a couple of months. 

Cranberry Pistachio Cheese Log

Cranberry Pistachio Cheese Log

Cranberry Pistachio Coating 

1 1/4 cups cranberries 

1 cup roasted, salted pistachios, shelled 

Cheese Log

7 - 8 oz goat cheese, log or tub

4 oz cream cheese, softened 

2 tbsp honey

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp salt

1/4 tsp thyme

1/4 tsp Rosemary 

1/8 tsp pepper

1/2 cup cranberry pistachio coating

Honey for garnish

Add cranberries and pistachios to food processor and chop into small pieces being careful to not over-process.  Remove 1/2 cup and add it to a medium bowl. Add remaining goat cheese log ingredients and mix well to combine. 

Add this mixture to a large piece of plastic wrap and shape into a log. Tightly wrap the plastic wrap and place in freezer for 20 - 30 minutes. You want the cheese log to be slightly firm so it holds it shape but soft enough for the coating to stick. 

Line counter with a piece of parchment paper, add the remaining cranberry pistachio coating and spread into a single layer a little larger than the length of the cheese log. Add the cheese log to the edge of the coating and roll in the coating, pressing the coating into the cheese log so it sticks. Refrigerate the cheese log until ready to serve or serve immediately. 

When ready to serve remove from refrigerator 15 minutes before hand so it can soften. Drizzle generously with honey just before serving. 

Tomato Tarts

 Tomato Tarts 

2 sheets puff pastry 

3 cloves garlic, minced 

2 tbsp olive oil

1/2 lb (250) grams prosciutto, chopped into 1” pieces 

1/2 tsp pepper

1 tsp thyme 

1 tsp basil

Grape tomatoes, sliced 

Cut 2” circles from each puff pastry sheet. Place on a greased cookie sheet. Combine garlic, prosciutto, olive oil, pepper, thyme and basil in a food processor or blender. Process 5 - 7 seconds into a rough purée. Spread mixture over pastry circles. Top with a tomato slice. Bake at 375 degrees for 20 minutes or until edges are golden and crisp. 

Lasagna Soup

 Lasagna Soup

2 tbsp olive oil

1 lb ground beef 

1/2 onion, diced 

1 lb fresh mushrooms, sliced 

4 cloves garlic, minced 

5 1/2 oz tomato paste

7 oz tomato sauce 

1 28 oz can diced tomatoes 

4 - 6 cups beef broth 

1 tbsp Italian seasoning

Salt & pepper to taste 

4 oz Bow tie pasta  

Ricotta cheese 

Heat oil in a large soup pot over medium high heat. Add ground beef, onion, mushrooms and garlic sautéing until beef is cooked through, stirring and breaking up the ground beef. 

Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, salt and pepper. Bring to a boil and simmer for 30 minutes.  

Add pasta noodles and simmer until pasta is tender, approximately 15 minutes. 

Serve lasagna soup with  a dollop of ricotta cheese on top. 

Crab Rangoon

 Crab Rangoon

24 wonton wrappers 

8 oz cream cheese, softened 

6 oz canned crab, drained well and flaked 

1 clove garlic, minced 

1 tsp Worcestershire 

3 green olives,  hopped 

Lightly grease mini muffin pan with cooking spray. Place 1 wonton wrapper in each muffin cup and lightly spritz with cooking spray. 

Bake in a 350 degree oven for about 8 minutes or until edges begin to brown. Remove from oven and allow to cool slightly. 

In a bowl beat cream cheese with hand mixer until smooth and fluffy. Add crab meat, garlic, Worcestershire and 3/4 of the green onions. Stir to combine. 

Fill wonton cups with cream cheese mixture dividing equally. Return to oven and bake an additional 8 - 10 minutes or until filling is heated through. 

Remove from oven, top with remaining green onions and serve. 

Air Fryer Shrimp

 Air Fryer Shrimp

1 lb large or jumbo shrimp

 Salt & pepper 

1/2 cup olive oil

1/4 cup red wine vinegar

3 garlic cloves, minced 

1 tbsp Italian seasoning

1 tbsp lemon juice 

2 tbsp soy sauce 

1 tbsp Worcestershire sauce

1 tsp Dijon mustard 

Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon mustard and Worcestershire sauce. Add the shrimp and allow to marinade at least one hour or overnight. 

Preheat the air fryer for 3 minutes at 400 degrees. Spray with non stick spray. 

Remove the shrimp from the marinade and place in the prepared air fryer basket. Cook at 400 degrees for 8 minutes or until pink and cooked throughout, shaking halfway through.