Bagel Skins

There's a bar/restaurant (it actually calls itself a Saloon, which I love!) near my house that I never get to go to. On the rare occasion the husband and I do go out we don't go there because they don't serve chicken wings and my husband won't go anywhere they don't serve chicken wings. Weirdo.

Anyways, my absolute favorite item on the menu there is their bagel skins. Like a potato skin, sans potato! They serve them with Caesar Salad and they are just the most perfect, yummy lunch food/snack I can think of. Since I never get to go there (I may be a wee bit bitter about this) I have been making them at home for some time now. Great for a light lunch or even a Superbowl Snack, these cheesy, garlicky, doughy bites will have you looking at bagels in a whole new light.... move over cream cheese!

Print this recipe

Bagel Skins

1 everything bagel, cut in half and hollowed out slightly

1 tbsp garlic butter, melted

2 slices bacon, cooked and chopped

1 scallion, diced

1/2 cup shredded cheese (I like to use 1/4 c marble cheddar and 1/4 c mozzarella)

salsa (optional)

sour cream (optional)

Instructions:

1. Cut the bagel in 1/2 like you would to toast it. Using a sharp knife remove some of the dough to form a shell (you can dry the dough and make bagel croutons!)

2. Brush the inside of the bagel halves with the melted garlic butter and place under the broiler until lightly browned.

3. Remove from the over and stuff each half with the bacon, scallions and cheese.

4. Return to the broiler and heat until the cheese has melted.

5. Serve with salsa and sour cream

Print this recipe

Sundried Tomato and Cream Cheese Stuffed Chicken

 

As much as I love chicken, sometimes I get bored with it (kinda like Glee... OMG simmer down gleeks and put away your pitch forks!). We were having company the other night and I'm trying my hardest to keep my grocery bill down this month so I looked in the freezer and found two chickens which is plenty to feed 4 adults and 4 kids. Chicken is really versatile, it takes on the flavours of whatever you pair with it, but for the most part I'd say we have it the same 5 ways all the time (that's what happens when you have ankle-biters). I considered beer can chicken *yawn*, or cutting it up and grilling it *double yawn*. 

Not sure what I was doing with it,  I opened the fridge... and that's when inspiration hit me (and a precariously placed jar of olives cause no one puts anything way properly in this house), garlic and herb cream cheese! Immediately I added sundried tomatoes in my head and imagined shoving the whole mess under the skin next to the meat. I know you're thinking "Whaaaaa?" Just go with me here.

If you take a wooden spoon and work the handle under the skin, you create a wonderful little pocket in which to shove flavour (lemon slices, thyme, pesto...). You can even work the spoon handle over to the drumstick and thigh with a little flick of the wrist! I used a small spatula to push the cream cheese concoction into the pocket (and when I was done I realized piping it in with a pastry bag probably would have been easier and less messy!) and then used my hands to squish it around to make sure it was evenly distributed.

Next I did my favourite trick to keep chicken really moist, shoved it full of celery! Again, ya gotta trust me, it works like a charm! Then I coated the whole thing in buttah. I cook with butter, don't be scared. If margarine or olive oil is more your thing, go for it. I like the flavour the butter imparts. Then I sprinkled on a little kosher salt and some fresh cracked black pepper. This is what I got...

 

 ... are you drooling?

Print this recipe

Sundried Tomato and Cream Cheese Stuffed Chicken

1 whole chicken, giblets removed, rinsed and patted dry

1/2 container of garlic and herb cream cheese (about 2/3 cup)

1/4 cup sundried tomatoes packed in oil, chopped

3-4 stalks of celery

1/4 c or 1/2 stick of butter

salt and pepper

1/2 c chicken stock

1. Preheat your oven or grill to 350˚F.

2. Using the handle end of a wooden spoon, work the spoon under the skin of the breast and drumstick & thigh to separate being careful not to tear or poke through.

3. Combine the tomatoes with the cream cheese and using a spoon or a piping bag, push the cheese mixture into the pocket between the skin and the meat.

4. Cut the celery stalks to size and shove them into the cavity of the bird making sure to fill it.

5. Spread the butter all over the exterior of the chicken and sprinkle with salt and pepper.

6. Place in a pan and add the chicken stock.

7. Roast covered for approximately an hour* and then remove the cover and cook until the skin is golden brown.

8. Allow to rest covered on the carving board for 10 minutes before slicing.

*Cooking time will depend on the size of your chicken. Cook until juices run clear and meat is no longer pink.

Print this recipe

enjoy!

"Soup-er" Easy Chicken à La King

Some nights I like to get all retro, thrown on my bell bottoms and fringe jacket* and make a retro dinner that reminds me of my youth. One of my faves: Chicken à la King. The name alone conjures up images of tupperware parties in my head!

This super simple recipe came from my mom. Anytime we had a roast chicken (always on a Sunday), on the following Tuesday we'd have this made with the leftovers. If I have leftover chicken I use it, if not, I grab a rotisserie chicken from the grocery store. They're the same price as buying an uncooked chicken without all the hassle! Just rip it up, and if you have too much make some chicken salad sandwiches for lunch, it's the meal that just keeps on giving!

My mom always served Chicken à la King two ways: over white rice (more retro deliciousness, who needs whole grain?) and over puff pastry cups (mmmm Pepperidge Farm!), both ways are totally yummy.


Print this recipe

"Soup-er" Easy Chicken à La King
serves 4

2 c. cooked, chopped chicken
1 can cream of chicken soup, undiluted
1 can cream of celery soup, undiluted
1 small can of peas and carrots (or 1 c. frozen)
1 can of milk (use empty soup can and fill with milk)
salt & pepper to taste

Instructions:

1. Add all ingredients to a pot.
2. Simmer over med-low heat until hot and bubbly.
3. Serve over cooked rice, or puff pastry.

How easy was that!?

Print this recipe

* Okay, I don't have a fringe jacket, but if I did I could totally rock it!


enjoy,

Crockpot Pulled Pork

Crockpots (or slow cookers if you will) are the greatest invention for busy families and over-worked moms. You can throw a bunch of ingredients in it before you rush out the door in the morning, and when you come home 8 hours later dinner is ready and waiting for you (with minimal dishes to do, bonus!).

Even as a stay-at-home mom I appreciate the slow cooker cause every day around here isn't all sunshine and lollipops. Some days having dinner cook itself without me needing to be standing at the stove is a Godsend.

This is a popular recipe around these parts, hubs likes anything on a bun and the kids will eat anything that has barbeque sauce on it. Now, if you're feeling all energetic (more power to ya, I'm tired) you can make your own barbeque sauce and use that, but I find the jarred stuff just as good as any home made sauce I've had.

Try this recipe mid week and you'll be kissing your crockpot when you get home. (but don't really cause it's hot!)

Print this recipe

Crockpot Pulled Pork
1 pork picnic shoulder (around 2kg or 5lbs) untrimmed (do NOT remove the fat cap)
2-3 tbsp Amanda's No-So-Secret Dry rub *recipe below*
1 onion, sliced into rings
1 c of your favourite barbeque sauce (I use a 1/2 cup Bull's Eye Hickory and a 1/2 cup of Diana's Chicken and Rib)

Amanda's No-So-Secret Dry Rub (great on chicken, pork, steaks and burgers!)
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp packed brown sugar
1/2 tbsp smoked paprika
1/2 tbsp smoked chipotle powder
2 tbsp seasoned salt
1/2 tbsp dried parsley
1/2 tbsp ground ginger

1. Rub the pork shoulder with 2-3 tbsp (or enough to fully cover the shoulder) of the dry rub and allow to "marinate" over night wrapped up in the fridge.
2. Slice the onion (can be done the night before to save time in the morning) and spread out rings over the bottom of your slow cooker.
3. Place the pork shoulder on top of the onions and pour barbeque sauce over the meat.
4. Cover and set your slower cooker to low and allow to cook for at least 8 hours.
5. When the meat is fork tender (it falls apart when you stick a fork in it) remove the shoulder from the crockpot and place on a cutting board. Remove the fat cap, any string and other large pieces of fat and discard.
6. Using 2 forks pull the meat apart into stringy sections and return to the crockpot.
7. Lightly butter rolls and grill or toast until light brown.
8. Top buns with pulled pork, cooked onions and a bit of additional barbeque sauce and serve!

Print this recipe

enjoy,

Roasted Red Pepper Tomato Soup

Yesterday it snowed in my home town. Snowed. It's October. I don't like how fall seems to be being skipped this year. Fall is my favourite season! The colours, the smells, the fact that I can put on a chunky warm sweater and enjoy a cup of hot chocolate. Bliss!

Another of my fall faves is soup. I love a pot of homemade soup on a wet, cold, fall afternoon. A creamy soup is always a bonus. Now, what some of you may not know about me is that for a year I worked as a sous chef in a restaurant. It was a great experience and I stole learned a lot! This recipe is one we came up with as a special when we got a double order of red peppers.

You can use jarred red peppers or if you're feeling ambitious you can roast your own. Read my tutorial on how to roast red peppers here!

Tomatoes, red peppers, cream... it's a bowl full of yum!

Sautée onions, celery and carrots in butter and season with salt, pepper and thyme.

Add chicken stock and simmer until the veggies are tender.

Add crushed tomatoes. If you have fresh great, but canned are just fine.

Simmer on med-low until the soup is heated through.

Pour soup into a food processor or blender and add the roasted red peppers. Purée until smooth. (Do small batches as the hot mixture can splatter and burn you.) If you plan to freeze this is where you'd portion out the soup and prepare for freezing. If you're eating the soup right away, return the puréed veggies to the pot and add the cream. Heat through and serve.

Print this recipe

Roasted Red Pepper Tomato Soup

1 med. onion, diced
2 med. carrots, diced
2 stalks celery, diced
4 tbsp butter
salt
pepper
1/2 tsp thyme
3 c chicken stock
1 28oz can of crushed tomatoes
3 whole roasted red peppers (or 1 jar)
1 c 10% cream

Instructions:

1. Sautée onion, celery and carrots in butter over medium heat. Season to taste with salt, pepper and thyme.
2. After about 5 minutes add chicken stock and simmer until vegetables are tender.
3. Add tomatoes and heat through.
4. In small batches, add soup mixture to a blender or food processor and purée until smooth.
5. Return purée to pot and add cream. Stir to incorporate and heat through. Serve with croutons, baguette and/or a swirl of cream.


Print this recipe


enjoy!

Chicken Corn Chowder

I love the movie The Devil Wears Prada. I had it saved on my PVR and watched it over and over and over... and then something went wrong with our PVR and when the guy came to look at it he deleted everything. So I ran out and bought the DVD, and I watch it over and over and over... as I did today.

One of my favourite parts of the movie is Andy's first day, she heads down to the cafeteria for lunch where she bumps into Nigel in line. As she's ladling soup into her bowl Nigel says "Corn chowder. That's an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder.". I'm sure you see where I'm going with this.

All of a sudden I had a craving for corn chowder! Cellulite be damned! So here's my recipe for this creamy chicken, corn and potato rich soup that's great for lunch or dinner. Enjoy!

Print this recipe

Chicken Corn Chowder

2 tbsp. butter
1 small onion, diced
2 stalks celery, diced
2 small carrots, peeled & diced
2 lg. potatoes, peeled and diced small
2 c. cooked chicken or turkey, chopped
2 c. chicken stock
2/3 c. frozen corn kernels
2 c. half and half cream
salt & pepper to taste
1 sprig of fresh thyme

Instructions:

1. Melt the butter in a large stock pot and add the onions, carrots and celery. Cook for about 5 minutes.
2. Add the potatoes and the chicken and allow to cook for another 3-5 minutes.
3. Cover the veggies and chicken with the stock, cover and cook for 10- 15 minutes or until the potatoes are tender.
4. Add the corn, cream and salt & pepper. Throw in the spring of thyme whole. After 5 minutes pull it out and discard. (you want to lightly flavour the soup, not overpower it with thyme.)
5. Serve immediately.

Tip: if you plan to serve the soup the following day or freeze it, leave out the cream and only add before you serve. It keeps better that way.

Print this recipe

enjoy!

Amanda

Ranch Style Deviled Eggs

Yeah, I could have put the yolks into a piping bag and made it look pretty, but who has time for that?

Whoever coined the phrase "necessity is the mother of invention" must have been familiar with my kitchen! I often start recipes only to discover I'm missing 1, or 2, or 7 of the ingredients. That's when I hop in my car and make the mad dash to the grocery store, where I invariably still manage to forget an ingredient. (Note to self: get checked out for Alzheimer's)

This past weekend was Easter and we always gather at my sister-in-law's for a big family dinner with my husband's side. Everyone brings something and this year we supplied the turkey and I made my famous Chocolate Peanut Butter Pie. But Easter Sunday morning I woke up with a craving (I'm pregnant yo!) for eggs, deviled eggs. So a dozen eggs went into a pot of water on the stove and I went to get ready.

When I went to assemble the eggs I discovered that not one, but BOTH of the kinds of mayo I keep on hand were empty! Argh! I had only minutes before J lost his mind cause I was taking too long and he wanted to get on the road, so I scanned my fridge. I could scrape out about 1 tbsp of mayo but it wasn't enough, and that's when I had what Oprah calls a light bulb moment. Ranch dressing! It's white, and creamy... did I dare?

Oh mylanta, those were some tasty deviled eggs! I ate two before anyone else even got there and then heaped my plate at dinner time. All 24 of those tasty little treats were gone before the call for seconds was made.

Give these a try for your next BBQ, picnic or shower!

Print this recipe

Ranch Style Deviled Eggs

12 large eggs, boiled hard, peeled and halved
1 tbsp mayonnaise
2 tbsp. Ranch Dressing
1/2 tsp. salt
1 tsp. paprika
1 tbsp. chives, minced

Instructions:

1. Boil your eggs in lightly salted water (it helps with the peeling) until hard, 10 minutes, and then allow to cool or immerse in cold water.
2. Cut the eggs in half lengthwise and scoop the yolks out into a bowl.
3. Mash the yolks and add the mayo, dressing, salt, 1/2 tsp of the paprika and the chives.
4. Stir the mixture until thoroughly combined. If the mixture is a little dry, add a bit more dressing at a time until it is smooth and creamy.
5. Fill the egg whites with an equal amount of the yolk mixture and sprinkle with the remaning paprika and diced chives.

Print this recipe

enjoy!

Amanda

Hashbrown Bake

Sometimes you just need a big ol' bowl of comfort food. That time was this week for us. My kids were sick and my husband and I were on call 24/7 for days and days. We were tired, drained and needed some TLC for ourselves. I pulled out my trusty recipe cards (I know, so retro) and stopped flipping when I came to this recipe.


Originally called "Hashbrown Casserole"(a very popular recipe as I discovered upon googling it), I changed the name to Bake cause I've been told the mention of the word "casserole" can incite riots at the dinner table. This (shhh!) casserole is creamy and cheesy and fills you up with warm, gooey, yumminess. I usually serve it alongside Honey Baked Ham (a tradition in my Husband's family), but it would be great with steak or chicken, or as an addition to your brunch table as my sister is fond of doing.


It's quick and easy to assemble, and is always met with smiles at dinnertime. Give it a try and see what your family thinks!

Print Recipe

Hashbrown Bake recipe from my lovely sister-in-law Cindy Friolet

1 bag frozen country style hashbrowns (I use McCain)
1 can condensed cream of chicken soup, undiluted
1 c. light sour cream (a small container)
1 med. onion, diced
1 c. shredded cheese (I use marble cause it's what I always have on hand)
1 tsp. sea salt
1 tsp. crushed black pepper
1 stick (1/2 c. ) butter, melted
1 c. seasoned bread crumbs (You can also use cornflake crumbs)

Instructions:

1. Combine the soup, sour cream, onion, salt and pepper.
2. Mix in the hashbrowns and cheese and mix to thoroughly combine.
3. Pour mixture into a greased oven safe dish.
4. Mix the melted butter with the bread crumbs and crumble over top of the hashbrown mixture.
5. Cover and bake at 350˚F for 1 hour. Uncover and cook an additional 10 minutes to allow top to brown.

Print Recipe

Enjoy!

Amanda

Apple Pie Pancakes

I love dessert more than any other food. Shocking, I know. But dessert for breakfast is absolutely heavenly! I'll add just about anything to breakfast to make it more dessert-like, fruit, spices, vanilla, powdered sugar, whipped cream and, of course, chocolate.

Pancakes are a great foundation for dessert for breakfast. You can flavour them to taste like almost anything. Today, I was craving apple pie. So out came the apples, cinnamon and my favourite pancake recipe.

On a cool fall morning, or a nippy winter's day, these will warm up those little tummies before you send them skipping off to school bragging about how they had dessert for breakfast.

Apple Pie Pancakes

pancake batter:
1 1/2 c. all-purpose flour4 tsp. baking powder
1 tsp. salt
1 1/2 tbsp. white sugar
1 1/2 c.milk
1 egg
3 tbsp. butter, melted
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. freshly grated nutmeg or 1/4 tsp. ground nutmeg
whipped cream



apple topping:
1 apple, peeled, cored and sliced thinly
1 tbsp butter
1 tsp cinnamon
2 tbsp brown sugar
2 tbsp water, apple juice or cider

Instructions:

1. Sift together the flour, baking powder, salt and sugar making sure they're well incorporated.
2. Make a well in the center and pour in the milk, egg and the cooled melted butter. Fold in the dry ingredients just until they're well mixed and smooth but be sure not to over-work the batter.
3. Put apples, butter, cinnamon, sugar and water into a small saucepan and simmer on low until apples are tender and water has evaporated creating a syrup.
4. Heat griddle or frying pan over medium high heat and grease well. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.
5. Top with the cooked apples, whipped cream and maple syrup.


enjoy,
Amanda

Salmon Cakes with Herb Cream Sauce

Nothing gets kids running to the table, excited for dinner, like fishy cakes!



Okay, I lied... chances are if they knew this was on the menu they'd be hiding under their beds. Unless they're my kids. My kids have a strange affinity for salmon, not strange like salmon is gross (cause my husband and I love it), just strange cause most kids their age like hot dogs and.. well... just hot dogs.

Salmon is one of those super foods, full of anti-oxidants and Omoega-3s, brain food. But salmon, especially fresh salmon, is expensive. When you're attempting to stay within a food budget, one salmon meal could easily use half your week's food allowance. Ever since our teenaged nephew moved in with us I've watched our weekly grocery bills sky-rocket and I've watched my husband get more and more depressed over how much of his paycheck is getting left at the grocery store.

In an attempt to keep my husband from going off the deep end, and serve my family the fish they all so deeply love, I tried to figure out a way to make everyone happy. That's when I remembered my grandma's salmon cakes. She used to make these all the time when I was little, using up left over mashed potatoes and a can of salmon. $7.99/filet (x 5 for my hungry family) vs. $1.99 for 1 can of salmon. Now THAT'S a budget conscious meal!

You could easily make this with tuna, shrimp or any other cooked and flaked, white fish. Give them a try with my herb cream sauce and serve up some affordable brain food!

Salmon Cakes with Herb Cream Sauce

Salmon Cakes
1 can salmon (I use Cloverleaf Wild Red Pacific Sockeye Salmon), with skin and bones removed
2 c. potatoes, peeled, diced and boiled
1/2 container of light garlic & herb cream cheese
3 scallions, diced
1 egg, lightly beaten
1 c. Italian seasoned bread crumbs
1/4 tsp. dried dill or 1 tsp. fresh
salt & pepper to taste
1 tbsp. butter
1 tbsp. olive oil

Instructions:

1. Boil the potatoes until for tender. Drain and a return to the pot and place the pot on the burner for a few seconds to dry out the potatoes.
2. In a bowl mash the potatoes with the cream cheese.
3. Add the salmon, egg, scallions and bread crumbs, dill and salt & pepper. Mix to combine thoroughly.
4. Shape into 8 patties.
5. Heat butter and oil in a skillet and fry patties until golden brown & heated through.

(ridiculously easy) Herb Cream Sauce
1/2 container light garlic & herb cream cheese
2 tbsp. milk
1/4 tsp. salt

Instructions:

1. Place cream cheese and milk in a microwave safe bowl.
2. Microwave for 30 seconds (or until cream cheese really soft and milk is heated) and stir to combine.
3. Season with salt and spoon over salmon cakes.



enjoy,
Amanda

Turkey Pot Pie

I hated pot pies when I was little. HATED them. My mom would wait until there was a 50¢ sale and stock up on frozen chicken and turkey pot pies from the grocery store. They were bland and runny, and the crust was thick and hard, and if you were lucky you'd get 1 or 2 pieces of rubbery chicken in them. At the time I was branded "picky" but I like to think I just had discriminating taste at a young age! My mom was a busy wife and mother who worked 2 jobs so I was just happy to see my her let alone expect gourmet dinners. As a stay at home mom I have the time to fiddle around with cooking (and this blog) so I thought I'd give pot pies another try with my leftover Thanksgiving turkey.

I haven't mastered pie dough yet, nor did I have the energy to try (post Thanksgiving cleaning/tidying/digesting) so I used some refrigerated pie dough to save time... and as busy moms we need to make life easier whenever we can. I made these individual size (in a "Texas size" muffin tin) as my husband declared that he wasn't a fan of pot pies and I'd be eating them alone, but this could easily be adapted to one big family-sized pie if you don't want to bother with playing with the dough.

Bursting with chicken, veggies and a creamy sauce baked in a flaky, light pie dough, these pot pies are mmmmmmmm!

before the oven. I need to work on my edge crimping technique! Notice my fingernail impressions? soooo professional looking.

Turkey (or Chicken) Pot Pies

2 tbsp butter
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
2 med. potatoes, peeled and diced
1/2 c. frozen corn kernels
2 c. cooked turkey or chicken, chopped (a rotisserie chicken from the grocery store is a great time-saver if you don't have leftovers)
1/4 c. flour
1 tsp poultry seasoning
2 c. turkey or chicken stock
1 c. heavy (whipping) cream
salt & pepper to taste
3 Pillsbury® unroll-and-fill pie crusts (I needed 3 for my large size muffin tins, you may need less)
1 egg, beaten

Instructions:

1. Over medium heat melt butter and add onions, carrots, celery and potato. Sauté until tender.
2. Add chopped turkey or chicken and heat through.
3. Add poultry seasoning and flour and cook for about 2 more minutes.
4. Add stock, cream and frozen corn and season to taste with salt and pepper.
5. Spray a muffin tin with non-stick cooking spray.
6. Roll out the pie dough and cut out circles roughly 2 times the size of the diameter of the openings.
7. Press the dough into the muffin compartments along the sides and bottom making sure there are no holes and that it's even.
8. Fill the dough with the chicken mixture even with the top.
9. Cut circles out of the remaining dough slightly larger than the size of the diameter of the muffin openings.
10. Pinch the dough together to seal the top and sides making sure there are no openings.
11. Make a slit in the top of the pie and brush the tops lightly with the beaten egg.
12. Bake at 350˚F for 30* minutes or until golden brown.

* Time varies depending on the size of your pies and your oven.

Delicious, creamy, turkey and veggie filling!

enjoy!

Amanda

Magic Soup

Whenever I'm sick, before I reach for the tissues or cold medication, I go straight to the freezer to see if I have any of this soup left. If I don't, I start to make it ASAP. It's another one of my Gran's recipes, she's truly my biggest cooking inspiration. This soup was always in her fridge once the weather started to cool down. I call it her Magic Soup cause this soup can cure any cold almost over night. I don't know what it is, maybe it's the chicken, maybe it's the veggies, or maybe it's just the idea that it's magic, but whenever I've been sick and had this soup I'm better the next day.

With Thanksgiving this past weekend, I found myself with a rather large turkey carcass and a whole lot of leftover turkey so I seized the opportunity to make my own stock for a big batch of soup.

Stock simmering

Stock is really easy to make. Take your bones and put them in a big pot and cover with water. You need some flavours to add depth to the stock so the next thing to add would be Mirepoix, also known as the Holy Trinity of cooking: carrots, onion and celery. No need to dice or be fussy with this, just a rough couple of chops is good. I was preparing the veggies for my soup at the same time so I also threw in the skins of the onion and carrots and the base of the celery, you're not eating them, they're just for flavour and will be strained out later. I also like to throw in a lemon or two to brighten up the stock. The last thing to add would be your herbs. Salt and pepper along with bay leaves, thyme and anything else you like can go in. Simmer the stock for a couple of hours to get all the flavour out of the bones, veggies and herbs.

Cool down your stock and strain it to removes all the bones, skin, and cooked veggies and then let it sit (you can even do this overnight in the fridge) and skim off the fat that rises to the top. And voilà, your very own homemade stock, perfect for Magic Soup!

Magic Soup

4 c. chopped chicken or turkey, cooked
1 onion, diced
3 carrots, diced
2 stalks celery, diced
2 tbsp. butter
1 14oz. can diced tomatoes with juice
1/2 c. small pasta (I use pasta stars but any will do)
1/2 c. short grain rice
8-10 c. of water or stock
salt & pepper to taste

Instructions:

1. Melt the butter in a large pot and sautée to onion, celery and carrots for a few minutes.
2. Add the chicken and continue to sautée for 2 minutes.
3. Add stock or water.
4. Add the tomatoes (with juice), pasta and rice.
5. Cover and bring to a boil and then reduce temperature to low and allow to simmer until pasta and rice are cooked.

Enjoy right away or freeze in small batches for when you really need it!

*Note, my grandma was never a stickler for a recipe with this soup, she threw in whatever she had, cabbage, beans, macaroni, peas, etc... let your pantry be your guide!

My favourite way to have a bowl of soup!

enjoy,

Amanda

Grampie Brown's Potato Dressing (Stuffing)

Some of my fondest memories of childhood take place at my mom's parents' house around the holidays. My mom comes from a big family (she has 11 siblings) and we love to get together. One memory all my cousins and I share is of our grandfather in the kitchen.

My Grannie made the day to day meals but when it came to special occasions she was pushed out and my Grampie took over. (Yes, I'm a 30-something year old who still calls her grandparents Grannie and Grampie!) Their house is small and it has 2 main living areas, one in the back and one in the front, and in between them is the kitchen. Our moms tended to stay in the front room with our dads in the back room watching whichever sport was in season.

To get to either parent we had two options: 1. go through the basement, but it had a large unfinished part that was cellar-like and spooky, or 2. sneak through the kitchen when Grampie had his back turned. Option 2 never worked. He always caught us and would wave his big spoon and yell "Get out of the kitchen you kids!", it was just too small for us to be constantly going through it (there are 26 of us!) and he was trying to keep anyone from getting burned. But when it was time to eat we were welcomed into the kitchen. And the first thing we all went to was Grampie's dressing! We fought over it, still do in fact. A holiday isn't a holiday without it.

Just before my husband and I got engaged he lost his job where we lived and got a new one eight hours away in a new town. The thought of leaving the only home I'd ever known scared me, but most of all I knew I'd miss my family, especially around the holidays. I asked my mom for Grampie's recipe for stuffing knowing that without it I'd be more homesick than ever on special occasions. We make it back for Christmas most years but I haven't been to a family Thanksgiving in 5 years. This recipe makes me feel close to my family on Thanksgiving. I hope you give it a try this holiday season and see why my cousins and I will stop at nothing to be the first in line to scoop some up onto our plate!

Happy Thanksgiving~


Grampie Brown's Potato Dressing (* Stuffing)

6-8 Russett Potatoes (Russett make for a fluffier mash than a waxier potato like New Potatoes) peeled and chopped
1 med. onion, diced
1/2 c. butter, melted
6 slices fresh white bread, cut into small cubes
1 1/2 tbsp ground sage
1 1/2 tbsp dried savory
1 tbsp poultry seasoning
Salt and pepper to taste

Instructions:

1. Peeled, chop and boil the potatoes until fork tender.
2. Drain and return the potatoes to the pot and put back on the burner for a few seconds to evaporate any excess water.
3. Remove the potatoes from the stove and place into a large bowl. Using a hand masher, smash the potatoes into a course meal.
4. Melt the butter in the microwave and add to the mashed potatoes.
5. Add the onions and bread cubes and mix together.
6. Add the spices and season with salt and pepper to taste.
7. Put dressing into an oven safe dish and cover and place into a 350˚F pre-heated oven for 30 minutes.
Serve alongside poultry. Makes a great substitute for mashed potatoes although I always make both! It's also excellent stuffed inside the bird.

* Dressing and Stuffing are the same thing, Stuffing is just Dressing that's been cooked inside the cavity of the bird.

Lilianna's Caramel Apple Mini Pies

I am always looking for ways to get my kid(s) involved with cooking. My gran had me up on the counter stirring batter and dumping ingredients when I was knee high to a bug's eye, and I loved it. Lily's 3 so knives are a no-no, but stirring and dumping are well within her skill set.

I went with her class to the apple orchard last week and have been staring at the apples she picked with her own little hands ever since wondering what we were gonna do with them. Eat them as is and enjoy their naturally crisp and slightly tart taste? Make apple sauce? Or perhaps a pie.... yep, a pie.

The apples (as I said) were a little tart (for a child's palate) so I thought what better to add to them than a healthy dose of caramel! I had some mini tart shells in the freezer so I pulled them out cause I would have lost her interest completely if I had to make pie dough, and their tiny size is perfect for little ones.

I'm going to do this post a little different cause I went a little picture happy...

The ingredients*: apples, tart shells, cinnamon, nutmeg, cloves, brown sugar, caramel dip (* not pictured, butter, flour & egg, cause I'm not used to taking this kind of picture)

When I told Lily we were going to make apple pies this is what she did. She was very proud that she made them all by herself.

I chopped up the apples and she put them in the pot. She also helped me line up the tart shells on a baking sheet and fill them with the apple mixture, and then she watched them closely while they cooked.

Lilianna's Caramel Apple Mini Pies

5 apples, peeled, cored & chopped into small pieces
1 tsp cinnamon
1/2 tsp cloves
1/4 tsp nutmeg, freshly ground if possible
2 tbsp brown sugar
2 tbsp butter
1 tbsp flour
splash of water
1/4 c. caramel apple dip
12 frozen tart shells
1 egg

Instructions:

1. Peel, core and chop apples and put them in a small pot.
2. Add spices, butter, sugar, flour and mix. Add a splash of water and put on the stove at medium temp. and cook until the apples are tender.
3. Add caramel apple dip to the cooked apples and stir to mix.
4. Fill 6 of the tart shells with the apple mixture.
5. Beat egg with a wee bit of water and brush rims of the filled tart shells.
6. Remove the remaining 6 tarts from their aluminum plates and invert over top the filled tarts pressing the edges together to seal.
7. Make a little slit in the top of the pie with a knife and brush tops with more of the egg/water mixture.
8. Bake in a preheated 350˚F oven for 15-20 minutes or until the crust is a golden brown.

Serve warm with cinnamon whipped cream or a scoop of ice cream.

Makes 6 mini pies.

enjoy cooking with your kids!
Amanda

French Onion Soup

Nothing says comfort food when you're sick like a big steaming bowl of soup. I haven't posted anything in a while cause there's been a nasty cold bug going around our house (kept me busy!), so with a sore throat and stuffy head my thoughts turned to warm bowls of good (and easy) eats.

My usual stand-bys are chicken & rice or a nice corn chowder, but this time my cold was craving something else. I couldn't get french onion soup out of my head, which is weird cause I've only had it once or twice in my entire life (crazy, I know). So with this obsessive thought rattling around in my brain I was on twitter and low and behold, one of my favourite tweeters posted that she had just made some french onion soup and put it on her blog. Christy Bright of Beach Brights writes an amazing home decor blog (her house is GORGEOUS!) so I figured if she has such good taste with decorating she must make a tasty bowl of soup.

I followed her recipe, making just a couple minor tweaks for the palate of my sometimes picky eaters, and we ended up with a lovely dinner that wrapped us all in comfort. Thanks Christy!


Christy's French Onion Soup adapted from Beach Brights, my additions in orange

1/4 c. butter
3 onions, thinly sliced
1 tsp. white sugar
1 tbsp. all-purpose flour
2 1/2 c. water
1/2 c. red wine (use a good quality wine, I used Wolf Blass Yellow Label)
2 (10.5 oz) cans condensed beef broth
1 tsp sea salt
2 tbsp. Worcestershire Sauce
1 French baguette or any other crusty bread (I used Whole Clove Garlic Artisan Bread)
8 ounces sliced Swiss cheese (I used Gouda)

Melt butter in a 4-quart saucepan. Stir in sugar. Cook onions over med heat for 10 minutes or until golden brown. Stir in flour until well blended with the onions and pan juices. Add water, wine and beef broth; heat to boiling. Reduce heat to low. Cover soup and simmer for 10 minutes.

Cut four 1" thick slices of bread from the loaf. Toast bread slices at 325˚F until browned, about 10 minutes (I butter these toast slices before browning). Reserve the remaining bread to serve with soup. Ladle soup into four 12-oz oven safe bowls. Place 1 slice of toasted bread on top of the soup in each bowl. Fold the cheese slices and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Broil at 425˚F for 10 minutes, or just until cheese is melted and bubbly.

Makes 4 servings.

enjoy,

Amanda

Rustic Jam Tart

My grandma made the BEST pie dough. It was light, flaky, buttery, everything pie crust should be. And as good as her pies were, it was what she did with the scraps that I loved most.

She'd take all the little leftovers bits from trimming the edges and re-roll them into little shapes (she wasn't fussy enough to make sure they were round) and then she'd spoon on some butter, cinnamon and sugar, or some homemade jam, and pop them into the oven. In only a few minutes and we'd be eating warm jam filled tarts right from the oven.

I made strawberry freezer jam this week and remembered how good those little tarts were and so as an homage to my late grandma I threw together some pie crust dough (sadly, no where near as good as hers, but I have time to perfect it!) and loaded it up with jam and in no time I was tasting my childhood.

Now that's love from the oven.




Rustic Jam Tarts

Pie crust leftovers (however much you have will do), or store-bought dough sheets
1 cup Jam, any flavour
1 egg white
powdered sugar

Instructions:

1. Preheat oven to 350˚F
2. Roll out your dough. Cut into portion sizes and place 1-2tbps of jam in the centre depending on the size of your tarts.
3. Crimp edges up so that the jam is contained.
4. Brush pastry with egg white.
5. Place on cookie sheet in oven for 1o-20 minutes (again, depending o the size of your tarts) or until your crust is golden brown and cooked through.
6. Remove from oven and sprinkle with powdered sugar.

enjoy!

Amanda