Shrimp Guacamole Bites

 Shrimp Guacamole Bites 

1 lb 21-25 size shrimp, deveined and cleaned 

2 tbsp taco seasoning 

16 oz guacamole 

1 bag of scoops/dipper taco chips 

Preheat oven or air fryer  to 400 degrees. 

In a medium mixing bowl toss the shrimp with the taco seasoning. Place on a baking sheet or in the air fryer and bake 8 minutes, tossing once during the cooking time. Remove from oven/air fryer and allow to cool. 

Place taco scoops on a serving platter and place a spoonful of guacamole into each scoop. 

Place one shrimp in each guacamole filled scoop and serve. 

Air Fryer Potatoes

 Air Fryer Potatoes 

1/2 lb fingerling potatoes 

2 tbsp vegetable oil

2 tsp Italian seasoning

1 tsp Cajun seasoning 

1 tsp garlic salt 

Slice potatoes into 1” pieces.  Place in a medium sized mixing bowl and toss with oil, Italian seasoning, Cajun seasoning & garlic salt. 

Preheat air fryer for 3 - 5 minutes at 400 degrees. 

Add seasoned potatoes to air fryer and cook for 10 minutes at 400 degrees. Toss potatoes, spray with andditonal oil if looking dry  and air fry an additional 10 minutes at 400 degrees. 

Remove from air fryer and serve. 

Cinnamon Spread Copycat Recipe

 Cinnamon Spread Copycat Recipe 

This Cinnamon Spread tastes just like the original made by Imperial. This was discontinued a number of years ago and this recipe is a perfect copycat of the original Imperial Cinnamon Spread. This was my daughters favourite breakfast, Cinnamon Spread melty goodness on toast. 

1 cup Imperial margarine 

1 tbsp cinnamon 

1/2 tsp cardamom 

1/4 cup icing sugar 

1/4 cup brown sugar 

1 tbsp vanilla extract 

Add all ingredients to a small mixing bowl and whip until smooth. 

Store in an airtight container in the fridge for a few weeks. 

Pierogie Soup

 Pierogie Soup

This is a tasty soup that uses frozen Pierogies or your own if you prefer. It’s quick and easy. The pierogies release the potato filling and thicken the soup.  Add crispy bacon to amp up the flavour. 

15 oz pierogies, frozen & partially thawed 

2 tbsp butter 

1/2 cup chopped onion

1 cup cabbage, finely chopped, packed 

OR

1 bag coleslaw mix 

3 1/2 cups chicken broth 

1 tsp garlic powder 

1 tsp salt

1/2 tsp paprika

1/4 tsp pepper

1 cup milk

1 cup old cheddar cheese, shredded 

1/2 lb bacon (Optional)

Cut each partially thawed pierogie in half lengthwise, then 3 times across so each pierogie will be cut into 8 pieces. 

In a soup pot , melt the butter over medium heat. Add the chopped onion and cabbage and sauté for 5-7 minutes until onions are translucent. 

Add the cut up pierogies, chicken stock, garlic powder, salt, paprika and pepper.  

Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. 

Add the milk and cook stirring over low heat until heated through, approximately 5 minutes. Add cheese, stir to melt and remove from heat.  

If adding bacon, cut into small pieces and sauté until crispy.  Add as a topping when serving. 

Air Fryer Pork Tenderloin

 Air Fryer Pork Tenderloin 

Pork tenderloin marinated in a Dijon mustard sauce and air fried to create a perfect dinner. 

1 pork tenderloin 

1/2 cup olive oil

3 tbsp soy sauce 

2 cloves garlic, minced 

2 tbsp brown sugar 

1 tbsp Dijon mustard 

Salt & pepper to taste 

Mix the olive oil, soy sauce, garlic, brown sugar, Dijon mustard, salt and pepper in a zippered bag. Add the pork tenderloin, coating well and refrigerate for 30 minutes or overnight. 

Preheat air fryer to 400 degrees for 3 - 5 minutes. 

Remove the pork tenderloin from the bag and place in the air fryer. Cook for 17 to 25 minutes, turning every 5 minutes until internal temperature reaches 145 degrees F.  Cooking times will vary based on the size of your tenderloin. 

Allow the tenderloin to rest for 5 minutes, slice into medallions and serve. 

Pork Belly Tacos

 Pork Belly Tacos 

Pork Belly topped with crunchy vegetables and yum yum sauce.  

1 lb pork belly, cut into 1/2” slices 

1/2 tbsp olive oil 

1/8 tsp salt

1/8 tsp pepper

2 tbsp hoisin sauce 

1 tsp brown sugar 

1 tsp soy sauce 

8 small corn tortillas 

1/4 cup Cucumber spears 

1/4 cup Carrot, julienned 

1/4 cup Radish, thinly sliced 

2 Green onions, sliced 

Yum yum sauce 

Preheat oven to 375 degrees. 

Brush the pork belly with olive oil and sprinkle with pepper and salt on both sides. 

Place pork belly on a baking tray and bake for 15 minutes. Remove from oven, turn the pork belly over and bake an additional 15 minutes. 

In a small bowl mix together the hoisin sauce, brown sugar and soy sauce.

Remove pork belly from oven and brush both sides with the glaze. Return to oven and bake for 3 minutes. Turn the pork belly over and bake an additional 3 minutes until golden and bubbly. Remove from oven.  

Warm tortillas in the microwave for 5-10 second or heat in a skillet over medium heat. Top with a slice or two of pork belly, add vegetables, top with a drizzle of yum yum sauce and serve. 

Notes:

Use flour tortillas instead of corn if preferred 

Mini Tarts with Roast Beef and Gruyere

 Mini Tarts with Roast Beef and Gruyere 

18 mini tart shells 

200 g thinly sliced roast beef

1 tbsp butter

1 shallot, finely diced

1 tsp minced garlic

1 cup mushrooms, thinly sliced

1 tbsp prepared horseradish 

1/3 cup cream cheese

1 egg, room temperature 

1 cup gruyere cheese, shredded 

Salt and pepper to taste 

Preheat oven to 375 degrees. Remove tart shells from the freezer and place onto a parchment lined baking sheet. Divide the roast beef evenly between the tart shells. 

Heat a medium sized skillet over medium heat. Add oil, then shallots, garlic and mushrooms. Add thyme, salt and pepper and sauté until browned and no liquid remains. Remove from heat and dividing evenly between the tart shells onto the roast beef. Top with a small dollop of horseradish, dividing evenly. 

Place cream cheese and egg into a small bowl and whisk until smooth. Season with a pinch of salt and pepper. Spoon into tart shells, dividing evenly and allow the mixture to settle down into them. 

Sprinkle each tart with some grated cheese and transfer to oven, baking for approximately 20 minutes until the shells are cooked and cheese is melted. 

Remove from oven, cool for 5 minutes, transfer to a platter and serve. 

Air Fryer Roasted Asparagus

 Air Fryer Roasted Asparagus 

Crispy air fryer roasted asparagus with melted Parmesan Cheese can be on your table in a matter of minutes. This easy recipe makes roasting vegetables a breeze. 

1 bunch fresh asparagus, trimmed 

Cooking oil spray 

1/2 tsp garlic powder 

1/2 tsp kosher salt 

1/4 tsp fresh ground pepper

1/4 tsp red pepper flakes 

1/4 cup freshly grated Parmesan cheese (optional)

Preheat the air fryer to 375 degrees for 3 - 5 minutes depending on your air fryer. 

Remove the air fryer basket and place the asparagus in the basket and spray lightly with oil. Sprinkle with garlic powder, salt, pepper and pepper flakes. Top with Parmesan cheese if desired. 

Air fry asparagus until spears start to char, 5 - 9 minutes depending on the thickness. 

Tastes great with just salt and black pepper if preferred. 

Air Fryer Chicken Breast

 Air Fryer Chicken Breast 

The best juicy air fryer chicken breast.  Golden outside,moist and tender inside, seasoned to perfection. Enjoy on its own or use for meal prep. 

2 boneless, skinless chicken breasts 

1/2 tsp kosher salt

2 tsp olive oil

1 tsp paprika 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/4 tsp black pepper

Place chicken breasts on a cutting board, and cover with a large sheet of plastic wrap. Using a rolling pin, a meat mallet or the palm of your hand, lightly pound into an even thickness. 

Place the chicken breasts on a plate and sprinkle all over with kosher salt   Place in the refrigerator uncovered for at least 30 minutes or up to a day. 

When ready to air fry remove the chicken from the refrigerator and let stand at room temperature for approximately 15 minutes. 

In a small bowl stir the paprika, garlic powder, onion powder and black pepper until well combined. 

Place the chicken breasts in a large bowl and drizzle with the olive oil. Sprinkle the spice mixture over top and toss to coat the chicken ensuring you rub the spices evenly on both sides. 

Preheat the air fryer to 375 degrees for 3 to 5 minutes. Remove the air fryer basket and spray lightly with oil. Place the chicken breasts smooth side down in the air fryer and cook for 6 minutes. 

Remove the air fryer basket and using tongs flip the chicken breasts over. Check the internal temperature of the chicken to see how close it is to 155 degrees. Continue cooking for 2 to 8 more minutes to reach an internal temperature of 165 degrees. Smaller breasts will only take around 8 minutes in total while larger breasts can take up to 14 minutes or more. Check the chicken often during the second cook time to ensure you do not overcook it or it will be dry. 

Remove the chicken breasts to a plate. Cover and let rest 5 - 10 minutes. Slice and serve. 

Air Fryer Breakfast Sausages

 Air Fryer Breakfast Sausages 

Make Air Fryer Breakfast Sausages with this easy recipe for cooking breakfast sausage links and Pattie’s in the Air Fryer. Works for both fresh and frozen sausages. 

8 - 12 sausage links 

Preheat the air fryder to 390:degrees.  Place the sausage links on the sir fryer tray or in the basket. 

Cook the sausages for approximately 10 minutes, turning once halfway through until internal temperature reaches 160 degrees. 

For frozen sausage links, cook for approximately 13 minutes until internal temperature reaches 160 degrees. 

For sausage patties cook for 10 minutes if fresh or 12 minutes if frozen until an internal temperature of 160 degrees is achieved. 

Leftover Air Fryer Nachos

 Leftover Air Fryer Nachos 

If you have leftover nachos, they are best if reheated in an air fryer. This will help remove some of the sogginess and restore them to their original crispy goodness. 

Leftover nachos

Olive oil 

Preheat the air fryer to 370 degrees for 3 minutes. Spray a thin coating of olive oil on the air fryer rack. 

Remove all of the cold toppings such as salsa, sour cream or guacamole and discard. You want to make sure it’s just the nachos going into the fryer. 

Transfer the nachos into the air fryer pan, reassembling or layering them if need be. 

Cook for 3-5 minutes at 370 degrees or until they have reached the level of crispness you are looking for. Remove from the air fryer and transfer to a serving platter.  Top with fresh salsa, sour cream or guacamole and serve. 

Sriracha Brussels Sprouts

 Sriracha Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved (or quartered if large)

1 red onion, halved and sliced 1/2 inch thick

1 tbsp vegetable oil

Kosher salt

Freshly ground pepper 

1 tbsp apple cider vinegar

4 tsp honey

1/2 - 1 tsp sriracha 

Place a baking sheet on the middle rack of your oven and preheat to 450 degrees F. Toss the Brussels sprouts and onion in a medium bowl with vegetable oil, salt and pepper. Once the oven comes to temperature, remove baking sheet and spread the Brussels sprouts mixture in a single layer on the hot sheet. Roast without stirring until tender and slightly charred in spots, approximately 20 to 25 minutes. 

Whisk the vinegar, honey, sriracha and a pinch of salt in a medium mixing bowl and set aside. 

Once the vegetables are roasted, add to the honey sriracha sauce and toss to coat. Serve immediately. 

Caprese Pasta Salad

 Caprese Pasta Salad 

This Caprese Pasta Salad is a huge hit at parties. Serve this delicious dish as a side, salad or appetizer. The combination of cheese, tomatoes, pesto and basil is absolute perfection 

8 oz Rotini pasta, cooked el dente, drained 

8 oz grape tomatoes, halved 

8 oz mozzarella pearls 

1/4 cup chopped fresh basil

1/4 cup pesto 

3 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp salt

1/2 tsp pepper 

In a large bowl, combine all ingredients and mix well. Cover and refrigerate until ready to use. 

Substitute fresh mozzarella cut into 1/2 inch cubes if mozzarella pearls are unavailable. 

This salad will stay fresh in the fridge for several days so this is a great make ahead dish. 

Replace fresh basil with 1 tbsp of dried basil in a pinch. 

Add shredded or chopped chicken to make this a main dish. 

Hibachi Shrimp Rice Bowls

 Hibachi Shrimp Rice Bowl

1/2 cup mayonnaise 

2 tbsp ketsup

1/2 tsp garlic powder 

1/2 tsp paprika 

Dash hot sauce, to taste 

3 tbsp sesame oil 

1 small cauliflower or broccoli, cut in pieces & steamed 

1 small onion, chopped 

2 eggs 

2 cups rice, cooked & cooled 

4 tbsp soy sauce 

3 green onion, sliced on the diagonal 

Make yum yum sauce by mixing together the mayonnaise, ketsup, garlic powder, paprika and hot sauce (if using) in a bowl. Set aside in the fridge until ready to serve. 

Heat a large skillet over medium-high heat Add 1 tbsp sesame oil.  Add shrimp and sauté for 1 minute on each side. Add 2 tbsp soy sauce and cook until the soy sauce is mostly evaporated. Remove shrimp and set aside. 

Add 1 tbsp sesame oil to the skillet & add onion. Sauté approximately 4 - 6 minutes until the the onion is translucent.  Add an additional tbsp sesame oil and eggs, breaking the yolks and scrambling. Add cooled rice.  Sauté for  2 - 2 minutes and add 2 tbsp soy sauce.  Stir fry for additional 2 - 3 minutes or until warmed through. 

Assemble the bowl by layering the fried rice, vegetables and shrimp. Drizzle with yum yum sauce, top with green onion and serve.  

Air Fryer Pork Belly Bites

 Air Fryer Pork Belly Bites 

Air Fryer Pork Belly Bites are flavourful, seasoned pork belly bites that are cooked crispy in your air fryer with less oil and mess than deep frying. 

1 1/2 lbs pork belly, patted dry & cut into 1” pieces 

3 tbsp vegetable oil

1 tbsp brown sugar

1 tsp garlic powder 

1 tsp kosher salt

1 tsp pepper

Preheat air fryer to 400 degrees.  

In a large bowl combine oil, brown sugar, garlic powder, salt and pepper. 

Add the pork belly pieces to the bowl and mix well to coat the pork belly evenly. 

Place the pork belly pieces in a single layer in the basket of the air fryer. You may need to split them into batches depending on the size of your air fryer. 

Air fry the pork belly pieces for 16 - 20 minutes, flipping the pieces halfway through until cooked and crispy. Times will depend on the size of your pork belly pieces and air fryer. 

Remove from air fryer and serve warm. 

Maple Pulled Pork

 Maple Pulled Pork 

1 1/2 tsp chili powder 

1 tsp smoked paprika 

1 1/2 tsp salt 

1/2 tsp cumin

1/2 tsp cayenne 

4-5 lb pork butt roast 

1 onion, thinly sliced

1 garlic clove, minced 

1/3 cup apple cider vinegar 

1/3 cup maple syrup 

1/2 cup tomato paste 

Barbecue sauce 

Combine chili powder, paprika, cumin, cayenne and salt in a small bowl. 

Trim roast of excess fat and rub on all sides with spice mix. 

Place onion and garlic in a slow cooker and top with pork roast. 

Ina small mixing bowl, combine apple cider vinegar, maples syrup and tomato paste. Pour over roast. 

Cook over low heat for 6-8 hours. 

Shred meat into broth. 

To serve, place shredded meat on a bun and top with your favourite barbecue sauce. 

Maple Brussels Sprouts with Bacon & Sriracha

 Maple Brussels Sprouts with Bacon & Sriracha 

Maple Brussels Sprouts with bacon & Sriracha is a delicious savoury dish that can be partially made ahead of time - just what you need for Thanksgiving or Christmas dinner celebrations.  

8 oz bacon

3 lbs Brussels sprouts, trimmed 

2 tbsp butter 

3 tbsp maple syrup 

1 -2 tsp sriracha 

Slice bacon into 1/2” pieces. Heat a large skillet over medium heat. Add bacon and stir often until crisp, 12 - 15 minutes. Remove with a slotted spoon to a paper towel lined plate. If making ahead, keep in a sealed bag in your refrigerator for up to 3 days. 

Slice sprouts in half. If making ahead, these can be stored in a sealed bag in your refrigerator for a day. Bring a large pot of salted water to a boil. Add sprouts and boil gently partially covered until tender , approximately 5 minutes. Drain well and turn into a large bowl. 

Melt butter in a small skillet over medium heat. Add maple syrup and sriracha.  Boil, swirling pan or stirring until large bubbles form on the surface then continue boiling until mixture will lightly coat a metal spoon, about 1 minute. Drizzle over sprouts and gently stir to coat. Turn into a casserole dish and sprinkle with bacon. 

At this stage you can refrigerate casserole dish overnight. Remove from fridge and allow to come to room temperature before finishing. 

Bake in a 350 degree oven for 20 - 30 minutes or until heated through. 

Remove from oven and serve.  

Bon Bon Ribs

 Bon Bon Ribs 

Bon Bon ribs are plump, lightly coated, crispy pork spare ribs seasoned in Chinese spices and spritzed with lemon. The Bon Bon spare ribs originated in Thunder Bsy, Ontario, Canada in 1946 by local restaurant owner Lam Pang. 

6 lbs pork back ribs

Marinade

2 eggs, beaten 

2 tsp soy sauce 

2 tsp rice wine (not rice wine vinegar) 

2 tsp sugar

1 tsp Chinese five spice powder 

1 tsp salt 

1 tsp garlic powder 

1 tsp onion powder 

1/2 tsp white pepper 

1 cup flour 

2 cups fine saltine crumbs 

Measure all marinade ingredients into a bowl and mix well. Place the ribs in a plastic zippered baggie, add the marinade and massage into the ribs for a few minutes to ensure even coating. Place in the refrigerator for a minimum of 2 hours, overnight works too. 

Place a wire rack on top of a baking sheet. Remove the ribs from the marinade to the rack and allow the excess to drip off before rolling in cracker crumbs and flour. 

Whizz enough saltine crackers in a food processor or blender to a very fine texture, enough to make 2 cups. 

Mix the cracker crumbs and flour together and coat the ribs one by one. Place the coated ribs on a wire rack while you heat your deep fryer to 350 degrees. 

Deep fry ribs, a few at a time until the temperature of the meat reaches 145 degrees, approximately 7-8 minutes for smaller ribs and 10 minutes for larger ribs.  

Remove to a serving platter, squeeze some lemon juice on top and serve. 

Chicken Marbella

 Chicken Marbella 

1/4 cup olive oil

1/4 cup red wine vinegar

3/4  cups large pitted prunes 

1/2  cup large green olives, pitted 

1/4 cup capers with juice 

3 bay leaves 

3/4 head of garlic, cloves separated, peeled and minced 

1/8 cup oregano

Kosher salt

Freshly ground black pepper

1 whole chicken, cut into 4 pieces 

1/8 cup brown sugar, lightly packed 

1/2 cup dry white wine 

Combine the olive oil, vinegar, prunes, capers, bay leaves, garlic, oregano, 2 tablespoons salt and 2 teaspoons pepper in a large bowl to make the marinade. Place the chicken in a large plastic storage bag and add the marinade. Squeeze out the air to ensure the chicken is full covered in the marinade and seal. Refrigerate overnight, turning occasionally to ensure the marinade is getting into all of the chicken. 

Preheat oven to 350 degrees. 

Place the chicken skin side up along with the marinade in a 9 x 13 baking dish in a single layer. Sprinkle with the brown sugar, 2 teaspoons salt and 1 teaspoon pepper. Pour the wine around the chicken, not on top. Roast for 45-55 minutes or until the internal temperature of the chicken reaches 145 degrees. Remove the dish from the oven, cover tightly with foil wrap and allow to rest for 10-15 minutes. 

Discard the bay leaves. Transfer the chicken to a serving platter along with the prunes and olives. Sprinkle with salt and serve hot with the pan juices. 

Boston Cream Pie Cookie Bites

 Boston Cream Pie Cookie Bites 

All of the awesome flavours you love from a traditional Boston Cream Pie in a delightful cookie cup. Quick and easy to make and they taste delicious. 

Cookie Cups 

1 box yellow cake mix

2 eggs

1/3 cup butter, softened 

Whipped Cream

13,25 oz pkg instant vanilla pudding 

1 cup heavy whipping cream 

1/2 cup milk

Chocolate Ganache 

2 tbsp semi sweet baking chips

2 tbsp heavy whipping cream 

Cookie Cups 

Preheat oven to 325 degrees. Prepare mini muffin pan by spraying each cup with non stick cooking spray. 

Pour yellow cake mix into a medium bowl and whisk or sift to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand mixer until dough is thick and sticky. Put a 1/2 tbsp mound of cookie dough into each muffin cup. Using your fingers press each mound of cookie dough down until you have a level cookie. Bake for 9-11 minutes. Remove from oven and immediately run an offset spatula or knife around the edge of the cookie to release it from the pan. 

Once cooled, use the end of a wooden spoon to press the middle of the cookie down to create an indentation. Move cookies to a cooling rack and allow them to cool completely. 

Whipped Cream 

In a medium bowl combine the instant vanilla pudding mix, heavy cream and milk. Using a hand mixer incorporate ingredients until the mixture is thick and has stiff peaks. Place whipped cream in a pastry bag and pipe a generous amount of whipped cream into each cookie indentation. 

Chocolate Ganache

In a microwave safe bowl combine heavy cream and semi sweet chocolate chips. Microwave for 20 seconds and whisk. If you have a silky and smooth consistency you are finished. If not, warm in the microwave in 10 second increments until you do. Spoon a 1/4 - 1/2 teaspoon of ganache on top of each cookie cup. 

Refrigerate until ganache is set and serve. 

Note:  Store in an airtight container and refrigerate for up to 4 days. 

Makes 36 cookie bites. 

Slow Cooker Cocktail Smokies

 Slow Cooker Cocktail Smokies 

Crockpot smokies are fun, tasty and sure to be a party hit. Easy to make in the slow cooker with only 4 ingredients, perfect for a large crowd. 

2 packages (16 ounces each) little smokies sausages 

1 cup brown sugar

1/2 cup ketsup 

1/4 cup mustard 

Place smokies in a slow cooker. 

In a medium bowl add brown sugar, ketsup and mustard. Mix well to combine. Add to slow cooker and stir well to coat all smokies. 

Cover and cook on LOW for approximately 3-4 hours or on HIGH for 2-3 hours until heated through. 

Notes:

Replace the ketchup with chili sauce for a kick of heat  

This recipe also works well with kielbasa sausage, cut into bite sized pieces. 

Cheese Sauce/Dip

 Cheese Sauce/Dip 

Creamy pretzel cheese dip that’s made with just 5 ingredients in less than 10 minutes. Spice it up if you prefer some heat. 

1 tbsp butter 

1/2 tbsp cornstarch 

1 cup milk, more if needed 

8 oz velveeta cheese 

1/4 tsp salt 

1/8 tsp pepper

1-3 tsp hot sauce, plus more to taste 

In a small saucepan over medium heat, melt the butter.  Sprinkle the cornstarch over the butter, stirring constantly and cook for 1 minute. 

Warm the milk in the microwave 15 to 20 seconds. Slowly pour milk into the saucepan, whisking constantly until thickened but still pourable. 

Remove from heat and stir in cheese until smooth. The sauce will continue to thicken as it cools. 

Stir in salt, pepper and whatever amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 tbsp of warmed milk. 

Pour in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips or vegetables. 

Air Fryer Soft Pretzels

 Air Fryer Soft Pretzels 

Air Fryer soft pretzels are a wonderful snack, perfect for your next party.  Perfect addition to your next family brunch, and easily cooked in your Air Fryer.

1 1/2 cups warm water, 110 - 115 Degrees 

1 tbsp sugar

2 tsp kosher salt 

1 pkg dry active yeast

4 1/2 cups all purpose flour

2 oz butter, melted 

10 cups water 

2/3 cup baking soda

1 egg yolk, beaten with 1 tbsp water 

Pretzel Salt/Coarse Sea Salt/Kosher Salt 

Combine warm water, sugar and first amount of kosher salt in the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast on top and allow to sit for 5 - 10 minutes until the yeast bubbles. 

Add flour & butter and mix on low speed until combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 5 minutes. 

Place dough in a well greased bowl, cover with plastic wrap and sit in a warm place for 50-60 minutes until the dough has doubled in size. 

Line 2 baking sheets with parchment paper and spray with non stick spray. 

In a large stock pot, combine the 10 cups of water and baking soda and bring to a boil.  

Place pretzel dough on an oiled work surface and divide into 12 equal piece. Roll each piece of dough into an 18” rope and twist into a pretzel. 

One by one place each pretzel into the boiling water for 30 seconds. Remove from water and place on prepared baking sheet. At this point you can cover and refrigerate overnight and bake the next day. 

Brush each pretzel with the egg yolk/water mixture and sprinkle with pretzel/sea/kosher salt. 

Preheat air fryer to 400 degrees. Place 3-4 pretzels into the Air Fryer and cook 6 minutes at 400 degrees. Turn and cook an additional 6 minutes until golden brown. 

Sweet Snack Mix

 Sweet Snack Mix 

Sweet snack mix is a quick and easy, sweet and salty snack that is perfect for Easter celebrations or a springtime treat. 

3 1/2 cups Rice Chex Cereal 

3 1/2 cups Honey Nut Cheerios 

1 1/2 cups pretzel sticks 

1/2 cup salted peanuts

16 oz vanilla almond bark 

10 oz M & M’s, seasonal colours 

1/2 cup butterscotch chips 

Prepare a sheet sheet by lining it with parchment paper and set aside 

In a large bowl, mix together the Rice Chex, Honey Nut cheerios, pretzels and peanuts. 

In a large microwave safe dish, melt the vanilla almond bark in increments of 15 seconds, stirring after each interval until completely melted. 

Pour the melted almond bark over the cereal mixture and toss until thoroughly combined. Gently fold in the M & M’s and butterscotch chips and transfer to the prepared baking sheet. 

Spread the mixture out evenly on the baking sheet and allow to set for approximately 1 hour or until set. Once set and hardened, break into pieces before transferring to a serving dish. 

You can store this snack mix covered in an airtight container in the fridge for up to a week. 

You can freeze in an airtight container in the freezer for upmtom3 months. 

Brussels Sprouts, Apple & Radish Salad

 Brussels Sprouts, Apple & Radish Salad 

Every buffet needs a refreshing break and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette. 

1 tbsp Dijon Mustard 

Juice of 1 lemon 

2 tsp honey 

1/2 cup olive oil

Salt to taste

Pepper to taste 

1 lb Brussels Sprouts, roots trimmed 

2 green apples, cored and quartered 

5 radishes, trimmed 

10 large mushrooms 

1/2 cup fresh parsley, chopped 

1/2 cup freshly shaved Parmesan 

Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzle in the oil, whisking until thick and smooth. Season with salt & pepper and set aside. 

Using a mandolin slice the Brussels Sprouts, Apple, radishes and mushrooms as thinly as possible. Add the slices to a bowl along with the parsley and toss with dressing   Taste for seasoning and add additional salt and pepper if needed. Top with freshly shaved Parmesan cheese just before serving. 

Portobello Mushroom Bruschetta with Garlic Aioli

 Portobello Mushroom Bruschetta with Garlic Aioli

1 1/2 cups balsamic vinegar

1/4 cup honey

1/4 cup brown sugar, packed 

1 1/2 tbsp fresh Thyme, Chopped 

6 - 4” portobello mushrooms, stemmed & dark gills removed 

3 tbsp olive oil

3 red onions, sliced (about 6 cups)

2 red peppers

3 tbsp green onion, thinly sliced 

3 tbsp fresh basil, chopped 

1 garlic clove, minced 

1 cup mayonnaise 

2 tbsp lemon juice 

2 garlic clove, minced 

1/2 tsp kosher salt 

2 French bread baguettes, cut into 24 slices 

Olive oil

5 oz arugula, coarsely chopped 

Balsamic glaze 

Preheat oven to 375 degrees. 

Mix vinegar, honey, brown sugar and thyme in a medium bowl. Transfer 1/2 cup marinade to a small bowl and set aside. Place mushrooms in a 9 x 13 glass baking dish. Pour remaining marinade over mushrooms. Cover with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface. Cool and cut into 1/2” slices. 

Heat oil in a large skillet over medium heat. Add red onions and sauté until very tender & beginning to brown, approximately 25 minutes. Pour in reserved marinade and cook until liquid is absorbed and onions are glazed, about 15 minutes. Set aside. 

Char red peppers over gas flame or under a broiler until blackened on all sides. Enclose in a paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in a medium bowl, add green onion, basil, garlic and 1 tablespoon oil & toss to combine. 

Mushrooms, onion mixture and red pepper mixture can be prepared 1 day ahead, cover separately and refrigerate. 

In a small mixing bowl combine mayonnaise, lemon juice, garlic and kosher salt. Cover and refrigerate until needed. 

Preheat oven to 375 degrees   Place bread slices on a baking sheet. Brush with additional olive oil. Bake until lightly toasted, approximately 10 minutes. Layer portobello mushroom slices, arugula, onions and red pepper mixture on bread slices. Bake until heated through, about 3 minutes. 

Transfer bruschetta to a serving plate. Add dollops of garlic Aioli for dipping, drizzle with balsamic glaze and serve. 

Boursin Cheese Copycat Recipe

 Boursin Cheese Copycat Recipe 

8 oz Cream Cheese, softened

1/2 cup butter, softened 

2 tsp Garlic, Minced 

1/2 tsp dried oregano

1/2 tsp dried Basil

1/2 tsp dried Thyme 

1/2 tsp dried Chives 

1/2 tsp dried Parsley

1/4 tsp dried Tarragon

1/4 tsp Black Pepper

Add all ingredients to a medium mixing bowl. Using a hand mixer, whip together until well combined and smooth. Serve at room temperature with fresh vegetables and/or crackers. 

Use in your favourite recipes that call for Boursin cheese. 

Instant Pot Cincinnati Chili

 Instant Pot Cincinnati Chili

Instant Pot Cincinnati Chili is an awesome take on the classic chili recipe. You will love the unique flavours of this Ohio favourite. 

1 tbsp Canola Oil

2 lbs lean ground beef 

1 onion, finely diced 

2 cloves garlic, minced 

6 oz tomato paste 

1 15 oz can tomato sauce 

3 cups beef stock 

3 tbsp chili powder 

1 tbsp cumin 

2 tbsp cocoa powder 

1 tsp oregano

1/2 tsp cinnamon 

1/2 tsp allspice 

1/4 tsp cloves 

Salt & pepper to taste 

Turn the instant pot to sauté and once it reads hot, add oil, ground beef and onion. Cook beef until browned, breaking the meat until fine pieces, using a wooden spoon and potato masher. Once browned, add garlic and sauté for 1 minute or until fragrant. 

Hit cancel on the instant pot and add remaining ingredients mixing well. Place lid on, locking and set to seal. Set to pressure cook or manual and set timer to 25 minutes. Once finished, release the pressure with a quick release. 

Serve over spaghetti and top with desired toppings. 

Optional toppings 

French fried onions

Cheddar cheese

Sliced scallions 

Parmesan cheese 

Pork Tenderloin Rice Bowl

 Pork Tenderloin Rice Bowl

Pork tenderloin rice bowl with a creamy coconut rice, cauliflower and pineapple. 

Pork Marinade 

1 pork tenderloin 

1/2 cup soy sauce

1/2 cup rice wine vinegar 

2 tsp sweet tai chili sauce 

3 cloves garlic, minced 

2 green onions, sliced 

1 inch ginger, peeled and grated 

Rice 

1 tbsp canola oil

1/2 onion, diced 

1 tbsp kosher salt

1 cup rice

2 green onions, sliced 

1 inch ginger, peeled and grated 

1 13.5 oz can coconut milk 

1/2 cup chicken stock 

2 tbsp fresh cilantro, finely chopped 

Finishing 

1/2 head cauliflower florets, steamed 

1 pineapple slice 

1 large egg

Fresh bean sprouts 

1 tbsp chopped roasted peanuts 

Preheat oven to 375 degrees. 

Mix the soy sauce, rice wine vinegar, brown sugar, sweet Thai chili sauce, garlic, green onions and ginger in a bowl. Reserve about 1/4 cup for the sauce and pour the remaining sauce over the pork tenderloin in a baggie or dish and let marinade for  30 minutes or longer. 

Coat a medium sauce pan with oil and add the onion and salt. Sauté the onion for a couple of minutes, add the rice and toast for a minute. Add the green onion and ginger and stir to combine. Add the coconut milk, chicken stock, pinch of salt and simmer for approximately 15 minutes until the liquid is absorbed. Fluff & finish with cilantro. 

In a medium skillet over medium heat, add canola oil. Sear the pork on all sides and then add the onion and sauté. Transfer the pork to a baking pan. Remove the onions from the skillet and set aside. Bake the pork tenderloin in the preheated over for 10 - 15 minutes or until an internal temperature of 150 degrees is reached. Remove pork to a cutting board and rest for 5 - 10 minutes. 

Add a drizzle of oil to the skillet, add steamed cauliflower and sauté approximately 5 minutes & set aside add the pineapple and sauté until lightly browned and set aside. Fry the egg over easy to ensure a runny yolk. 

To assemble the bowl, add the rice, sliced pork tenderloin, cauliflower, onion, pineapple and fried egg. Top with bean sprouts, roasted peanuts and green onion. 

Shrimp Scampi Cheesecake

 Shrimp Scampi Cheesecake

1 tbsp olive oil

3 tsp Garlic, minced 

1 lb shrimp, peeled and deveined 

12 puff pastry shells, baked 

4 tbsp butter

1 8 oz Cream Cheese, softened 

1 egg

1/4 cup heavy cream 

6 oz smoked Gouda cheese, grated 

2 tsp salt 

Preheat oven to 350 degrees.  

In a large skillet over medium/low heat, warm oil. Add onions and garlic and sauté until translucent. Set aside to cool. When cool, pour off liquid, reserving garlic/onions. Set aside.  

Return skillet to stove and over medium low heat melt butter, add reserved onion/garlic and shrimp. Cook shrimp for 2 - 4 minutes or until cooked through. Transfer shrimp to a cutting board and dice, reserving 12 uncut for garnish. 

Remove centre circle and a small portion of cooled puff pastry shells. 

In a medium bowl, beat cream cheese until smooth. Add egg and beat until well combined. Add cream, Gouda, onions, sliced shrimp and salt. Mix until well combined. 

Spoon filling into puff pastry shells. 

Bake in oven for 20 - 30 minutes or until filling is browned on top. Garnish with whole shrimp and serve. 

Roasted Garlic Parmesan Fingerling Potatoes

 Roasted Garlic Parmesan Fingerling Potatoes 

1 lb Fingerling Potatoes, halved lengthwise 

2 cloves Garlic, Minced 

2 tbsp Parmesan Cheese, Grated 

1 tsp Lemon Zest 

1/2 tsp Salt 

1/4 tsp Pepper

2 tbsp Olive Oil

1 tbsp Butter 

2 tbsp Parsley, Chopped Fresh 

Preheat oven to 425 degrees. 

Toss potatoes, garlic, Parmesan cheese, lemon zest, salt and pepper in a bowl. Drizzle with oil and toss again until evenly combined. 

Heat an oven proof skillet over medium high heat. Add butter and heat until melted. Add potatoes and cook & toss until evenly coated with butter. Move the skillet to preheated oven. 

Roast in the oven for approximately 20 - 30 minutes or until cooked through, tossing halfway through. Remove from oven, toss with parsley and serve. 

Creamy Tuscan Chicken Pasta

 Creamy Tuscan Chicken Pasta

2 tbsp olive oil

2 tbsp butter 

2 lb boneless skinless chicken breasts or thighs 

1/2 tsp salt

1/8 tsp pepper 

1 tsp Italian seasoning 

2 garlic cloves, minced

3 cups baby spinach 

8 oz sun-dried tomatoes in oil, drained 

3 cups heavy cream 

1/2. cup Parmesan cheese, grated 

1/2 lb penne pasta 

Season chicken on both sides with salt and pepper. Add oil to a large skillet and heat over medium heat. Add chicken and saute until cooked through to an internal temperature of 180 degrees, turning halfway through. Remove from skillet to a cutting board, allow to cool and then cut into cubes.

In a medium pot, cook pasta according to directions. Drain and set aside. 

Add butter, garlic, sun dried tomatoes and spinach to the skillet and sauté until the spinach is wilted. Add cream and bring to a simmer.  Add salt, pepper, Italian seasoning & Parmesan cheese and stir until well combined. Add cooked pasta & chicken, stir well to coat and heat through. 

Transfer to a platter and serve. 

Brunch Fruit Salad

 Brunch Fruit Salad 

This fruit salad is a fresh addition to breakfast, lunch or even dinner. Light and refreshing, it’s perfect alongside eggs, sausages and other hearty dishes you find on brunch buffets. 

1 20 oz can pineapple chunks 

2 large firm bananas, cut into 1/4” chunks 

1 cup green seedless grapes 

1 15 oz can mandarin orange slices, drained 

1 red apple, sliced 

1/2 cup sugar 

2 tbsp cornstarch 

1 tbsp lemon juice 

Reserved pineapple juice 

Reserved orange juice 

Drain pineapple, reserving juice. Drain orange, reserve juice. Combine the pineapple, bananas, grapes, orange slices and apple in a large bowl and set aside.  

In a small saucepan, combine and cornstarch. Add the reserved pineapple and orange juice & lemon juice. Stir until smooth. Bring to a boil, reduce heat and simmer for 2 minutes. Cool slightly, pour over fruit, mix gently and refrigerate until serving. 

Cherry Flips

 Cherry Flips 

1 cup butter

1/2 cup icing sugar

1 egg

2 cups flour

1/4 tsp salt 

2 tsp almond flavouring 

30 maraschino cherries, drained (reserve juice)

Cream butter and sugar.  Add egg and beat until combined. Blend in flour and salt. Then add flavouring. Pinch off pieces of dough and press flat in your hand. Insert Cherry or half a Cherry and roll dough around it forming a ball. Bake on ungreased baking sheet at 325 degrees for 25 minutes until golden brown. Remove from oven to a cooling rack. 

Combine icing sugar and reserved cherry juice to form a thick mixture. Dip cooled cookies in icing mixture and place on a cooling rack until icing is set.  

Makes 30 full size Cherry flips or 60 small if slicing cherries in half 

Pepper Jelly Cheesecake

 Pepper Jelly Cheesecake

1/4 cup pine nuts, toasted 

8 oz cream cheese 

1 cup hot red pepper jelly

2 garlic cloves, minced 

1/4 cup cilantro 

1 1/4 cup sharp cheddar cheese, shredded 

Whirl cream cheese, 1/2 of the pepper jelly, garlic, cilantro and cheddar cheese in a food processor until blended. Line 7” springform pan with plastic wrap. Add cheese mixture and chill 2 to 24 hours. Unmold and top with remaining pepper jelly and sprinkle with pine nuts. Serve chilled with bread or crackers. 

Battered Mushrooms

 Battered Mushrooms 

1 cup flour

1/4 cup Parmesan Cheese, grated 

1/2 tsp salt

1/2 tsp garlic powder 

1 cup cold water 

2 tbsp cooking oil 

1 egg, slightly beaten 

2 cups fresh mushrooms, sliced into bite sized pieces 

Cooking oil for deep frying 

In a mixing bowl combine the flour, cheese, salt and garlic powder. Stir in the water, oil and egg & beat until smooth. Pat the mushrooms dry. 

Heat oil in a deep pot until 365 degrees. Dip mushrooms in batter and fry a few mushrooms at a time until golden, approximately 3 minutes, turning once. Drain on paper towel, salt lightly and serve. 

Roasted Crispy Pork Belly

 Roasted Crispy Pork Belly

This pork belly is roasted so the fat renders and cooks the pork belly confit style in its own fat,  It’s absolutely juicy and tender with an amazing crispy crackling. 

2 lb pork belly approximately 1.5” thick

1 1/2 tsp olive oil

1 tsp kosher salt 

1/4 tsp pepper 

Place pork belly on a plate skin side up and pat dry with paper towel. Dry pork belly overnight in the fridge uncovered for best results. If you don’t have time pat dry as best you can. 

Preheat oven to 285 degrees. Rub pork belly with olive oil and season on all sides with salt and pepper. Using 2 pieces of foil wrap create an open box the size of your pork belly and place in a baking dish. 

Place in the oven and roast for a total of  2 1/2 hours, removing from oven after 1 1/2 hours to tighten your foil wrap box to ensure the pork fat is as high as possible keeping your pork belly protected to keep the flesh moist. 

Remove from oven and reset oven temperature to 465 degrees. Place the pork belly on a raised rack on a baking sheet and place foil wrap balls under the pork belly to ensure it is even. 

Return to oven and roast an additional 30 minutes turning after 15 minutes until the crackling is deep golden and crispy all over. 

Remove from oven and allow to rest for 10 minutes before serving. 

Italian Sausage Cannelloni

 Italian Sausage Cannelloni

1 tbsp olive oil

1 medium onion, diced 

2 tbsp garlic, minced 

1 lb Italian sausage, casing removed 

1 10 oz package frozen chopped spinach, thawed and squeezed dry

1 15 oz container ricotta cheese

2 cups Parmesan cheese

3 large eggs

Salt & pepper to taste 

1 package oven ready cannelloni noodles 

4 - 5 cups tomato sauce

Fresh basil

In a large skillet heat the olive oil over medium heat.  Add onion and sauté until golden and translucent.  Add garlic and sauté for 1 minute. Add sausage meat and scramble fry for 10-12 minutes until no longer pink. Drain off the excess oil and set aside to cool. 

In a large mixing bowl add spinach, ricotta cheese, eggs, 1 1/2 cups of the Parmesan cheese, cooled sausage mixture, salt and pepper. Mix until well combined. 

Preheat oven to 400 degrees. Pour 2 cups of tomato sauce into a 9 x 13 baking dish. 

Fill cannelloni with sausage/cheese mixture and place side by side in baking dish. Cover with remaining tomato sauce and top with remaining Parmesan cheese.  

Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes. Remove from oven and let stand 10 minutes.  Sprinkle with fresh basil and serve. 

Instant Pot Broccoli

 Instant Pot Broccoli 

2 - 3 cups broccoli florets 

1/2 cup cold water

Pour water in instant pot. Add rack and place broccoli on rack. 

Place lid on top and set to sealing.  

Set to pressure cook for 0 minutes.  Will take approximately 5 minutes to come to pressure. 

When finished do a quick release and serve.