Cranberry Pistachio Fudge

 Cranberry Pistachio Fudge 

A quick and easy Cranberry Pistachio Fudge made with white chocolate, sweetened condensed milk,dried cranberries and pistachios are a perfect sweet dessert for the holidays. 

14 oz can sweetened condensed milk 

14 oz white chocolate, chopped 

1 tbsp butter

1/2 tsp vanilla

1 cup dried cranberries

3/4 cup pistachios, chopped 

Prepare an 8 x 8 dish by lining with parchment paper and set aside. 

Pour sweetened condensed milk into a medium pot and heat over medium heat, stirring occasionally. Once warmed, add chocolate and butter, stirring until chocolate is completely melted and the texture is smooth.  

Remove from heat and fold in the vanilla, cranberries and pistachios. Once combined, pour into the prepared dish and press down until smooth. Place in the fridge for at least 2 hours.  

Prior to serving, remove from fridge and leave at room temperature for 10 minutes. Slice into 36 pieces and serve. 

Can be refrigerated for up Tom’s week or freeze for 3 months. 

Instant Pot Cola Braised Short Ribs

 Instant Pot Cola Braised Short Ribs 

These short ribs combine the acidity of cola with pressure cooking to create an all day braised short ribs for tender juicy flavourful short ribs 

2 tsp paprika

2 tsp chili powder 

1/2 tsp onion powder 

1/2 tsp garlic powder 

1/2 tsp ground cumin 

Kosher salt 

Freshly ground black pepper 

4 lbs bone in beef short ribs, cut cross wise into 4” pieces 

3 tbsp canola oil 

1 large white onion, thinly sliced to make 2 cups 

2 tbsp tomato paste 

4 cloves garlic, minced 

2 1/2  cups cola

3 tbsp Worcestershire sauce

2 bay leaves

1/2 cup beef broth

2 tbsp beef broth

3 tbsp cornstarch 

Mashed potatoes or rice for serving, optional

Combine paprika, chili powder, onion powder, garlic powder, cumin, 1 tbsp salt and 2 tsp powder in a large bowl. Add the short ribs to the bowl, rub the spice mixture into the ribs and allow to rest for 10 minutes. 

Set a 6 quart instant pot to high sauté and add 2 tbsp oil once it is hot. Working in batches sear all 4 sides of each short ribs for until browned, about 2 minutes per side. Set ribs aside on a plate. 

With the pot still on high sauté, add the remaining oil and onions, stirring with a wooden spoon scraping up all the bits on the bottom until softened and the bottom of the pot is smooth. Add the tomato paste and garlic and cook until the to,auto paste is deeply toasted, about 1-2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup beef broth , stirring until combined. Return the ribs to the pot along with any juices on the plate and turn the ribs to coat with the liquid. Place the lid on the pot, set to seal and set to pressure cook on high for 45 minutes.  

Once the cycle is complete, do a quick release. Once the pin has dropped, removed the lid and transfer the ribs to a large plate 

Turn the pot to hot sauté. As the liquid begins to simmer, combine the remaining 2:tbsp beef broth with the cornstarch to make a slurry. Pour into the pot, whisking until smooth and simmer until the sauce has reduced and thickened, approximately 10 minutes. Season the sauce with salt and pepper. Return the ribs to the pot, reheating, ensuring the ribs are coated with sauce. 

Serve the ribs and sauce over mashed potatoes or rice. 

Creamy Garlic Shrimp Pasta

 Creamy Garlic Shrimp Pasta 

Pasta & Shrimp

1 1/2 lb large shrimp, peeled & deveined 

1 1/2 tsp paprika 

Salt & pepper 

12 oz linguine or spaghetti 

Sauce

2 tbsp butter 

4 cloves garlic, minced 

1 1/2 heavy cream 

2 tsp cornstarch

1/4 tsp salt 

Pinch of black pepper

1 cup Parmesan cheese, shredded 

Chopped fresh parsley for garnish 

Freshly grated Parmesan cheese for serving 

Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with paprika, salt and pepper. Set aside.  

Bring a large pot of salted water to a boil. Add the pasta and cook until el dente, according to package instructions. Before draining, reserve 2 cups of the pasta water and set aside. Drain pasta. 

Heat a medium deep skillet over medium heat. Add 1 tbsp butter and 1 tbsp oil and heat until hot and rippling. Add the shrimp and cook 30 - 45 seconds, flip and cook just until the shrimp are pink and cooked through. Remove the shrimp to a plate and set aside.  

Add 2 tbsp butter and garlic to the pan. sauté until fragrant, about 30:seconds. 

In a small bowl, whisk the heavy cream and cornstarch until well combined. Add to pan and whisk to combine, allowing the sauce to bubble and thicken slightly, 1-2 minutes. 

Add salt, pepper and Parmesan cheese, stirring until the cheese is melted. 

Add the cooked noodles, lifting and tossing with tongs to coat the pasta thoroughly with the sauce. Add spoonfuls of the reserved pasta water to loosen the sauce until you are happy with consistency of the sauce. 

Add the shrimp and toss to combine. Season to taste with salt and pepper.  Sprinkle with fresh parsley and serve immediately. 

Notes:

Any size shrimp can be used, suggested 21-30:size is recommended. 

Cornstarch is only needed if you use milk instead of heavy cream 

Increase sauce ingredients if you prefer a saucier pasta 

Freshly grated  Parmesan cheese will work best as pre shredded cheese won’t melt as well in the sauce and May result in a gritty texture 

Chicken Enchilada Soup - Chili’s Copycat Recipe

 Chicken Enchilada Soup - Chili’s Copycat Recipe

This Copycat Chili’s Chicken Enchilada soup recipe is a mixture of tender chicken, green chiles, black beans and sweet corn in a cheesy creamy broth. Packed with bold Tex-mex flavours, this chicken Enchilada soup comes together in 30 minutes. 

2 tbsp olive oil

1 small onion, finely chopped 

2 cloves garlic, minced 

1/2 cup masa harina

6 cups chicken broth 

4 oz can green chiles 

15 oz can fire roasted tomatoes with juices 

2 tsp cumin

1 tsp chili powder 

1 tsp paprika 

1/2 tsp salt

1 cup red enchilada sauce, mild 

1 lb chicken thighs or breasts, boneless and skinless 

15 oz can black beans and sweet

12 oz corn, frozen 

4 oz cream cheese, softened & cut into small cubes 

2 1/2 cups cheddar cheese, shredded

In a large stockpot, heat the olive oil over medium heat. Add the onions and sautee, stirring occasionally for about 4 minutes until the onions are translucent. Add the garlic and sautee an additional minute, stirring frequently.  

Sprinkle the masa harina over the onions and garlic and cook approximately 1-2 minutes making a roux. Gradually add 1 cup of the chicken broth stirring constantly. 

Stir in the chilies, fire roasted tomatoes, cumin, chili powder, paprika, salt, enchilada sauce and the remaining broth. Simmer for approximately 20-30 minutes breaking down the tomatoes. 

Add the chicken, black beans and corn & stir until well combined. Bring to a gentle boil, reduce heat and simmer uncovered, stirring occasionally for 15-20 minutes or until the chicken is fully cooked. 

Remove the cooked chicken to amp,ate and shred using 2 forks. Return to the pot and mix to combine. 

Add the softened cream cheese and stir until melted. Remove the pot from the heat and stir in 2 cups of the shredded cheese. Mix until the cheese has melted. 

Season to taste and serve topped with some of the remaining shredded cheese and your favourite toppings. 

Notes:

Masa harina gives this soup distinct taste. If unavailable cornstarch or a cornstarch slurry can be used to make the roux in its place but will be missing the flavour. 

Sugar Cookies

 Sugar Cookies 

Perfect sugar cookie recipe that has simple flavour combination that is both sweet and buttery with a hint of vanilla. Can be enjoyed plain or topped with icing or sprinkles. 

1/2 cup butter, softened 

2/3 cup powdered sugar 

1 egg, room temperature 

1/2 tsp vanilla

1 1/2 cups flour 

1 pinch salt 

1/2 tsp baking powder 

Place the softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.  Add the powdered sugar and  mix on medium speed for 1-2 minutes until the texture is is creamy and smooth. 

Add the egg and vanilla and mix until incorporated. Add the flour, salt and baking powder. Beat again until they are incorporated, stopping as soon as the dough seems uniform. 

Gather the cookie dough in your hands and shape into a ball. Cover with plastic wrap and place in the fridge for at least 30 minutes. 

Remove the dough from the fridge. Lightly flour your working surface or prepare two sheets of parchment paper.  Roll out the sugar cookie dough on the prepared surface or between the parchment paper until approximately 3 mm thickness. 

Place the dough sheet in the freezer for about 10 minutes before cutting out shapes with a cookie cutter.  

Place your cut out dough pieces on a baking sheet lined with parchment paper or a baking mat, spacing approximately 5 mm apart. Pit the tray in the freezer for 15-30 minutes until frozen. 

Preheat oven to 350 degrees and bake the frozen cookies for 8-10 minutes until they are lightly golden around the edges and still soft in the centre. 

Allow the cookies to cool on the baking sheet before removing them to a cooling rack. 

Once completely cooled, decorate with royal icing, sugar paste, melted chocolate or marzipan. 

Notes

Store up to 1 week in an airtight container at room temperature or up to 3 months in the freezer. 

Can also be frozen at any point of the dough stage for up to 3 months. 

Makes 24 cookies 

Blooming Olive Bread

 Blooming Olive Bread 

1 loaf sourdough bread, unsliced

1/2 6 oz jar Pimento stuffed green olives 

1/2 oz can black olives, sliced 

1 bunch green onions 

1/2 stick butter, softened 

1/4 cup mayonnaise 

8 oz marble cheese, shredded 

1/4 tsp pepper 

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil leaving enough overhang on all sides so it can be pulled up to cover the bread 

With a sharp bread knife or electric knife, slice loaf almost to the bottom. Repeat in 1” intervals until the entire loads is sliced. Rotate the bread slice the same so you have 1” squares. Be careful to not slice all the way through. Place bread on prepared baking sheet. 

Slice olives and green onions and set aside. 

In a medium mixing bowl, combine butter, mayonnaise and pepper until well combined. Mix in olives and green onions, then shredded cheese.  

Stuff olive mixture into the bread, working into all of the spaces. 

Pull up the foil and cover the loaf. Bake in the oven for 15 minutes. Unwrap the foil and bake an additional 10-15 minutes until the cheese is melted and bubbly. 

Serve immediately.

Churro Cheesecake Bars

 Churro Cheesecake Bars 

Churro cheesecake bars are the best of two desserts rolled into one. The crunchy cinnamon flavour of a churro filled with creamy cheesecake filling. 

1/2 cup sugar 

2 tbsp cinnamon 

2 - 8 oz packages cream cheese, softened

1/2 cup sugar 

1 egg

1 tsp vanilla

2 - 8 oz cans Pillsbury crescent rolls 

Preheat oven to 350 degrees.  

Combine first amount of sugar and cinnamon in a small bowl and set aside.  

In a medium size mixing bowl beat the cream cheese until smooth. Add the second amount of sugar, egg and vanilla and beat until smooth and creamy. Set aside.  

Spray a 9 x 13 inch pan with non stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. 

Unroll the dough onto a lightly floured piece of waxed paper and press the seams together. Carefully lift into the pan on top of the cinnamon sugar mixture.  Press to the edges of the pan. 

Spread the cream cheese mixture evenly on top of the dough. Unroll the second can of dough and roll out the same way as the first one.  Carefully place it on top of the filling. 

Sprinkle the remaining cinnamon sugar on top of the dough. Bake in a preheated 350 degree oven for approximately 30 minutes or until light brown.