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