Yum

Saturday, October 27, 2012

Halloween Candy Bark

Halloween Candy B...


 You know what the problem with Bulk stores is??? They have so many awesome things and when you scoop them into those plastic bags, you just don't know how much you are putting in there. I always try to get just enough for what ever recipe I'm planning on making, but it never works. I'm always left with bags of candies, sprinkles, nuts and chocolate melts. That's exactly what I found in my cupboard the other day. I huge Bulk Barn bag, full of chocolates and Halloween candies. So, I decided to use them all (well most of them) and make some Halloween Bark.


Halloween Candy Bark- Hun... What's for Dinner?


 I even decided to take a gamble and try to colour my melted white chocolate! (Yup, I was a gambling woman that day) Thankfully the chocolate didn't seize, but the colour did not come out as I had envisioned it. Regardless, I think it looked great and I went ahead and made the bark. Swirled milk and white chocolates are topped with Reese's Pieces, Smarties, Candy Corn and Gummy Worms. Frightfully delicious, the kids are just devouring this. This would be a great special treat to give you the little trick or treaters in your family, or even as a school Halloween party treat!

Halloween Candy Bark
printable version

1 1/2 C milk chocolate melts
1 1/2 C white chocolate melts
Kelly Green Wilton Gel colouring
candy corn
Reese's Pieces
black Smarties or M&Ms
gummy worms

Place chocolate melts in seperate bowls. Heat each bowl,  in microwave, for 90 seconds; stirring every 30 secconds, until melted. Tint melted white chocolate with green Gel colouring; to desired shade. Line a rimmed cookie sheet with parchment paper. Slowly pour melted milk chocolate onto parchment paper, trying to spread it out, evenly. Slowly pour melted white chocolate over milk chocolate, spreading it out as well. Using a butter knife, swirl the chocolates together, to produce a marbled effect. Sprinkle with candies and gently press into chocolate. Place in freezer to set, about 30-45 minutes. To break, grab both ends of the parchment paper, and drop it onto your kitchen counter. The chocolate should break into pieces.

Halloween Candy B...


 This post linked to

Foodie Friday
Foodie Friends Friday
Weekend Potluck
Sweets for a Saturday
Saturday Show and Tell
Sunday's Sweet Confessions 
Church Supper

Thursday, October 25, 2012

Roast Garlic and Bacon Mashed Potatoes

Roast Garlic and Bacon Mashed Potatoes- Hun... What's for Dinner?


Wow, it's seems like forever, since I last posted. It's hard to be a blogger, when you have company, LOL. Mom and I were super busy and I barely had time to even think about writing up a blog post. I sure did miss it though..... The weather has been getting colder and we've actually had the furnace on a few times already. We've started gearing up for winter, here in Central Ontario. I love when the temperatures drop, because that means I can cook up some hearty comforting foods, to warm our bellies. Things like soups, casseroles, juicy and tender roasts. One of our favourite comfort food side dishes is mashed potatoes. It's one way that I am guaranteed Queenie will eat potatoes. Who wouldn't love silky potatoes, mixed with cream and butter?


Roast Garlic and Bacon Mashed Potatoes- Hun... What's for Dinner?


  I made this special version of mashed potatoes, for our Thanksgiving dinner, a few weeks ago. These potatoes are over the top. Full of delicious sweet roast garlic and salty bacon, mixed with luscious cream and rich butter. Definitely not figure friendly, but a really great way to make ordinary mashed potatoes, a bit more special, for that special occasion.

Roast Garlic and Bacon Mashed Potatoes
printable version

1 large head of garlic
8 slices of bacon, cooked and crumbled
1 1/2 lbs potatoes
3 Tbs butter
1/2-3/4 C half and half
salt and fresh ground pepper

Cut a small portion off the top of the head of garlic. Place on a small piece of foil, drizzle liberally with olive oil and season with a sprinkle of coarse sea salt. Wrap in foil and place in a 375 degree oven, for 45 minutes, to an hour. Let cool.

In a large pot, cover potatoes with cold water. Bring to a boil, and season liberally with coarse sea salt. Cook until potatoes are fork tender.

While potatoes are cooking, heat half and half and butter, in a small sauce pot, over low heat. Drain the potatoes and return to the hot pot. Take the head of roast garlic and squeeze out soft garlic cloves. Roughly mash potatoes, add in the warm cream/butter mixture and fresh ground pepper. Using a mixer, whip potatoes until fluffy, adding more half and half if needed. Fold in crumbled bacon and taste for seasonings; adjusting if needed. Serve warm.


Roast Garlic and Bacon Mashed Potatoes- Hun... What's for Dinner?



 This post linked to

Recipe Box
Full Plate Thursday
Tastetastic Thursday
Thursday's Treasures
Foodie Friends Friday 
Weekend Potluck

Sunday, October 21, 2012

Ghoulish Oreo Pops

Ghoulish Oreo Pops- Hun... What's for Dinner?

 I had been planning on making these all week, but with my Mom here, life has been a little more fun and hectic. The days really seemed to just whiz by and Mom and I always seemed to be rushing home, rushing to school, or rushing to get dinner on the table. So finally, yesterday, I took the time to bring my idea into fruition. I had bought some Halloween sprinkles quite a few weeks ago and wanted to do something different with them. So, I thought Oreo Pops would be perfect. Well, let me tell you, after dipping my 2 first Oreos, I started to regret even thinking of doing this. The warm chocolate was melting the Oreo filling and they were slipping off my lollipop sticks!!  As I sat and contemplated just scrapping this whole idea and sitting with the bag of Oreo and a glass of milk, to drown my frustrations; Mom suggested I glue the cookies together and to the lollipop stick with melted chocolate. So we did, and after a quick trip to the freezer, to set, they were ready for a trip in the melted chocolates.

Ghoulish Oreo Pops- Hun... What's for Dinner?

 I went with milk chocolate, for the black/orange sprinkles and white chocolate, for the green/purple/black sprinkles. I had some leftover candy corn, so I thought these would be a perfect embellishment for our Oreo Pops. After the voice of reason (Mom) suggested gluing the cookies with chocolate, the pops came together quite easily. They look super cute and they are out of this world. I just love the crunchy cookie, paired with the sweet chocolate. While Mr.B and my Mom prefered the milk chocolate pops, Queenie and I loved the white chocolate ones. These would be perfect for the kids to bring to school, for their Halloween parties!!



Ghoulish Oreo Pops
printable version

1 pkg Double Stuff Oreo Cookies
3/4 C milk chocolate melts
3/4C white chocolate melts
1/2 C each black/orange sprinkles and purple/green/black sprinkles
candy corn ( I used regular and black/purple/white)
16 lollipop sticks

Place chocolate melts into 2 coffee mugs. Cook in microwave for 1 minute and 30 seconds, stirring every 30 seconds, until melted. Stir until smooth.

Gently separate cookies, one at a time. Carefully press a lollipop stick into the Oreo stuffing and cover the filling with a thin layer of melted chocolate and top with top half of cookie. Place in freezer for 15 minutes, to set.

Place sprinkles in small serving plates. Dip, frozen cookies into chocolates, gently tapping them against the rim of the mugs, to shake off the excess chocolate. Place dipped cookies into the sprinkles, making sure all edges are covered. Place finished cookies onto a parchment paper lined cookie sheet, to set. Once you've dipped all cookies, take small dollops of remaining chocolate and put on one side of the candy corns. Place candy corn, chocolate side down, in center of finished cookies. Let set 30-40 minutes, before digging in.


Ghoulish Oreo Pops- Hun... What's for Dinner?


This post linked to

Saturday Show and Tell
Weekend Potluck
Sweets for Saturday
Church Supper 
Sunday's Sweet Confessions 
Southern Bite- Halloween Blog Party

Friday, October 19, 2012

Apple Cinnamon Streusel Muffins


Award winning Apple Cinnamon Streusel Muffins- www.hunwhatsfordinner@hotmail.com



A few months ago, I had entered a few recipes into the Home Baking Competition, for Canada's Baking and Sweets Show. Out of the 5 recipes, this muffin recipe was chosen to go to the final judging panel. It's a little funny, because this recipe was one that I just sent in, not thinking it would get picked and the recipes that I thought would have a chance, to be chosen didn't, LOL. So, I went to Toronto for the show and to sit as the judges tasted and criticized my muffins. BOY, what is ever nerve wracking!!! The judges seemed to think we were competing in an episode of Chopped, since they weren't being very nice and their comments were far from constructive. I sat through 2 dessert categories, before it was time to judge the Apple Cinnamon Muffins. My heart was pounding and as I heard the judges destroy the first 2 muffin recipes, I felt sick to my stomach. I was so relieved that the judges said that just by looking at my muffins, they were going to enjoy them.

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The only criticism, I received was that the judges would have liked chunks of apple, in the muffins, rather than shredded apples. Hey, I'll take that anytime, LOL. It was so amazing, to win a competition, for one of my recipes. Being a food blogger and creating recipes, is what I love to do; but when I can get recognition for my hard work, it always feels nice. I came home with a new Delta Pilar Faucet with Touch 2.0 technology and a new Breville Bread Machine. I've yet to open my prizes, but I've convinced my Mom, to bring home my old bread machine; which means I'll be able to play with my new toy very soon. These muffins aren't too sweet and they have a wonderful cinnamon sugar streusel topping. They are tender and have a nice mild apple taste to them. Everyone really enjoys them and they are a perfect treat for the kids lunch box.

Apple Cinnamon Streusel Muffins
printable version

Topping:

1/4 C brown sugar, packed
2 Tbs flour
1/8 tsp cinnamon
1/8 tsp nutmeg
pinch of ground cloves
1 tbs margarine or butter, softened

Muffins:

1 1/2 C flour
1/2 C brown sugar
1 Tbs baking powder
1/2 tsp salt
1 large egg
2/3 C milk
1/4 C vegetable oil
3/4 C shredded cooking apple (such as Granny Smith and/or McIntosh), packed

Topping: Combine brown sugar, flour and cinnamon, nutmeg and cloves in a bowl. Cut in butter until mixture resembles coarse crumbs. Set aside.

Combine flour, brown sugar, baking powder and salt. Make a well in center. Beat egg, milk and oil in a small bowl. Add apple and stir together. Pour into well and stir until just moistened. Grease 12 muffin cups with cooking spray. Fill cups 3/4 full. Sprinkle topping over batter in each cup. Bake at 400 degrees fro 15-20 minutes, until golden and toothpick inserted in center of muffin comes out clean. Let stand 5 minutes, before removing to a wire rack to cool. Makes 12 muffins


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This post linked to

Recipe Box
Thursday's Treasures
Tastetastic Thursday
Full Plate Thursday
Foodie Friends Friday
Foodie Friday
Weekend Potluck
Tasty Thursdays
Sweets for a Saturday
Saturday Show and Tell

Monday, October 15, 2012

Meal Plan Monday~ Oct 15, 2012

Happy Monday!!

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Today I go volunteer in Queenie's class, once again. I am going in every Monday, to lend a hand in class. Loving it so far, the kids are all so cute!! We had a really nice Thanksgiving, last Tuesday. Hubby helped me in the kitchen and our meal was sensational. The kids loved it and were so proud that I used their school art projects as a centerpiece. Wish we could have celebrated with my family, but so Thankful to celebrate with Hubby and the kids.

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 This week, we are planning on putting the Halloween decorations up. Hopefully the weather co operates with us; it's been raining pretty much every day, since Tuesday. The weather has warmed up though, so I'm not complaining, LOL. My parents are due to come over to, to deliver my new sideboard and kitchen table. I am so excited about getting both; we desperately need a kitchen table and new chairs and I could use the extra storage space of the side board. I'll share pictures on my FB page, once everything is in it's place. Here is my menu for the week.

  • Turkey Spaghetti with a salad
  • Pork Roast with potatoes, carrots and rutabaga
  • Pumpkin Waffles with fruit salad
  • Pork Chops and Rice (new recipe) with steamed broccoli
  • Country Pork Loaf (new recipe) with mashed potatoes and roast cauliflower
  • Braised Beef with Noodles
  • leftovers
Head on over to OrgJunkie.com, for more great meal plans.


Friday, October 12, 2012

Chocolate Peanut Butter Cookie Pizza- Gluten Free

Chocolate Peanut Butter Cookie Pizza


 October is my favourite month of the year. OK, well not my absolute favourite, but it comes in close with the month of December. In October, the weather starts to become cooler, the days are shorter and or course there is Halloween!! WE LOVE HALLOWEEN! Hubby, who is a scary movie buff, loves decorating the house, for Halloween. And it isn't cutsie ghosts and pumpkins..... I'm talkin' severed heads and zombies; deranged people's Halloween decorations, LOL. While Hubby loves to decorate outside, I love to get into the kitchen to make Halloween treats. Last year, I really enjoyed making Halloween cupcakes every week, but this year, I am more busy than last. I will try to post a few Halloween recipes, but can not promise as many as last year. At least our house is still the scariest on the block, LOL.


Chocolate Peanut Butter Cookie Pizza


 Last Friday, the kids and I make this wonderfully easy Halloween Cookie Pizza. Queenie and I make the cookie base, while Mr.B was at school and all 3 of us decorated it, after school. The kids has such a blast, sampling all the Halloween toppings. It turned out way better than I thought it would and tasted great. I used a simple flour-less peanut butter cookie recipe, for the cookie crust and topped it with a cream cheese Nutella mixture. Topped with a variety of Halloween candies, this cookie pizza is sure to be the hit of any Halloween party!!

Chocolate Peanut Butter Cookie Pizza
printable version

1 C creamy peanut butter
1 egg
1 C sugar
1 tsp baking powder
1/2 C Nutella
1/4 C softened cream cheese
a variety of Halloween themed candies- we used Reese's Pieces, M&Ms, candy corn, gummy worms, candy pumpkins, chocolate buttons
non stick spray

Preheat oven to 350 degrees F. Lightly spray a pizza stone, or cookie sheet, with non stick spray. In a bowl, cream together the sugar and peanut butter, until fluffy. Add in egg and baking powder and mix to combine. Pour out onto center of prepared pizza stone and gently spread out evenly, into a 1/2-inch thick circle. Bake for 20-25 minutes, until edges begin to brown and center is cooked through. Remove from oven and let cool completely, on pizza stone. Once cooled, take an offset spatula and run it around the edge of the cookie, to loosen slightly.

In a second bowl, beat the cream cheese until smooth. Beat in Nutella, until well combined. Spread evenly over cookie base, leaving a 1/4-inch border. Arrange candies onto Nutella mixture, in desired pattern. Cut into wedges and serve.



Chocolate Peanut Butter Cookie Pizza


 This post linked to

Recipe Box
Full Plate Thursday
Thursday's Treasures
Tasty Thursdays
Tastetastic Thursday
Foodie Friday
Foodie Friends Friday
Weekend Potluck
Sweets for a Saturday 
Church Supper 
Life Scoops- Cookie Party

Thursday, October 11, 2012

Making Dinner Easier with Club House Flavourful Recipe Mixes

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Boy is it cold out today!! Gone are the lazy days of summer and we are all slowly getting ready for winter. Fall happens to be my favourite season. The weather gets cooler and by that time, I've pretty much exhausted my BBQ food repetoire and I am ready for some good ole comfort food. Soups, stews and roasts are the perfect way to fill our tummies on these chilly Fall days. When I had the opportunity to work with Club House and Mom Central, I was very excited. We always have some sort of Club House packet in the house; whether it is Hollandaise sauce, Taco seasoning, salad dressing or gravy, they are my go to brand. When I received my box of goodies, I was like a kid at Christmas; looking through all the packets they had sent me. Then I started going through the NEW Flavourful Recipe Mixes and I wanted to quickly get into the kitchen and start cooking.

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These Flavourful Recipe Mixes are amazing! I love that they have all the herbs and spices needed in one packet, to make a healthy and wholesome meal. They even have a recipe on the back of each packet, that is perfect for each seasoning. What I love most about these are that they contain no trans fat, no artificial colours or flavours and no added MSG, which means I can create a healthy meal, that is quick and full of flavour, in no time. The first Flavourful Recipe Mix I decided to try was the Herbes de Provence Roast Chicken. This was a very easy way to get a ton of flavour into my roasted chicken. The combination of the herbs with Dijon mustard and wine, was spectacular. The aroma of the chicken roasting was mouthwatering and the chicken came out of the oven, tender, juicy and bursting with flavour.


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 Herbes de Provence Roast Chicken

 Next I decided to try the Tuscan Chicken packet. Hubby and I are crazy about Italian foods, so I knew this would be a total hit with us; and was it ever. The flavours in this was amazing, there were notes of fennel and spicy red pepper flake. The chicken was tender and I loved that everything came together in just the matter of 5 or so, easy steps. The kids did find the sauce a bit spicy, but they happily gobbled up the chicken and pasta. I can not wait to be able to try the other Flavourful Recipe Mixes, waiting in my pantry!!!

 
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Tuscan Chicken
  
“Disclosure – I am participating in the Club House Flavourful Recipe Mixes Blog Tour by Mom Central Canada on behalf of McCormick. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.”

Don't forget to enter my giveaway, to win your own Club House gift pack and a $50 girft card, to help you get creative in your own kitchen!!! Giveaway ends Friday Oct 12 at 12:01 am and is open to Canadian Residents only.

Wednesday, October 10, 2012

Club House Flavourful Recipe Mix Giveaway!!!

Good morning,


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It's GIVEAWAY TIME again!!! Today my Canadian readers will have the chance to win some of Club House's new Flavourful Recipe Mixes and more. Check out the video below for more information on the Flavourful Recipe Mixes.



To win all you need to do is use the Rafflecopter below. The winner will be announced on Oct 12, 2012 and is open to Canadian Residents only. Readers may apply across many blogs but may only win once. Good Luck!!


a Rafflecopter giveaway

Tuesday, October 9, 2012

Apple Cream Donuts with Maple Glaze and a Cookbook Review

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 As a foodie and food blogger, I find that I am always on the look out for new food trends. Baked donuts became popular about a year ago. While I love donuts, I couldn't see how a baked donut, could ever hold a light to it's deep fried counterparts. Then a few months ago, I received a cookbook to review all about donuts. 150 Best Donut Recipes: Fried or Baked, by George Geary, has every kind of donut imaginable. I love how George discusses equipment and ingredients, before even talking about donuts. It is important to know what kinds of tools you will need and how to use them. I mean we are not all professional bakers here, so I appreciate when a book goes into detail about what I will need and why. I also love that this book has both fried and baked donuts, and a bunch of delicious glaze, icing and filling recipes. So I took the plunge and bought myself some donut pans!!


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When Hubby found out I was going to make baked donuts, he wasn't very optimistic, LOL. I don't really blame him, I had a fear that these would turn out dense, tough and dry. Let me tell you, both Hubby and I were pleasantly surprised at the results. These donuts are so moist and tender and the taste is out of this world. Hubby even admitted that these donuts were AWESOME, for a baked donut (I would say so, he's had 4 of them, in the past 2 days, LOL). The kids also loved these and I love that they did not have to take a dip in hot oil, to taste phenomenal. I'm looking forward to trying more baked donut recipes and I think these healthier donuts may replace the family's deep fried donuts, at Christmas time.

 Excerpted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Recipe not to be reprinted without formal permission from publisher.


Apple Cream Donuts
adapted from 150 Best Donut Recipes: Fried or Baked
printable version

2 C all-purpose flour
3/4 C packed brown sugar
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 large eggs, beaten
3/4 C heavy or whipping (35%) cream
1 Tbs unsalted butter, melted
1 tsp vanilla
1 1/2 C finely chopped apples

Preheat oven to 325 degrees F.
Spray two 6-well donut pans, with nonstick spray

  1. In a large bowl, whisk together flour, brown sugar, baking powder, salt and cinnamon. Set aside.
  2. In another bowl, whisk together eggs, cream, butter and vanilla. Add to flour mixture and mix with a rubber spatula just until incorporated. Fold in apples.
  3. Spoon batter into a resealable freezer bag or pastry bag and fill each prepared well two-thirds full.
  4. Bake in preheated oven until donut springs back when lightly touched, 10 to 14 minutes.
  5. Let donuts cook in pan on a rack for 5 minutes. Turn out of pans onto rack and let cool completely prior to filling and/or icing.
  6. Dip into freshly prepared glaze, submerging both sides, and letting excess run off, before transferring them back to a wire rack.
Maple Glaze

2 C confectioner's (icing) sugar/powdered sugar
3 Tbs pure maple syrup, heated
2 Tbs heavy or whipping (35%) cream
1 tsp light (white or golden) corn syrup
hot water

  1. In a bowl, whisk together sugar, maple syrup, cream and corn syrup until smooth. Stir in hot water if needed, 1 tsp at a time, to make a smooth glaze that is just thick enough to cling to donuts. 
  2. Dip donuts into glaze as soon as it is mixed or it will harden.


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This post linked to

See Ya in the Gumbo
Delicious Dishes
Hearth and Soul
Tasty Tuesdays
Tuesdays at the Table
Church Supper
Scrumptious Sunday

Monday, October 8, 2012

Meal Plan Monday~ Oct 8, 2012 *Happy Thanksgiving*

Happy Thanksgiving Canada!!!!
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That's right, today is Thanksgiving for us Canadians. We are not celebrating today, since Hubby is working, but the kids do have the day off from school. So, Mr.B will be heading to a friend's house and Queenie and I will be heading over for a coffee and a chat with some of our friends. It should be a very nice, quiet and relaxing day.


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We will be celebrating Thanksgiving tomorrow, instead. I have the turkey thawing and will be making a Tarte au Sucre/Sugar Cream Pie and possibly a cheesecake today, for tomorrow. Hubby will be off for the next 3 days, so we thought it best to wait a day to celebrate. With a spouse in the restaurant business, you need to learn to adapt for Holidays, since part of their job is to help others have a great holiday. Sometimes, I wish times were like years ago, when restaurants would close down for holidays and employees could enjoy the special days with family. Times have changed and all we can do is make the best of it. Here is my menu for the week

  • Tuscan Chicken with pasta (new recipe) and salad
  • roast turkey, Garlic and Bacon Mashed Potatoes (new recipe), Candied Pepper Squash, Broccoli Gratin, rolls, gravy and desserts
  • Sweet and Sour Turkey Balls with fries and peas
  • Turkey and mushrooms wrapped in pastry with salad
  • Country Pork Loaf with roast potatoes and squash
  • Turkey Noodle Soup with fresh bread
  • leftovers
Head on over to OrgJunkie.com, for more great meal plans.

Saturday, October 6, 2012

Uncle Gary's Pepper Jelly Turkey Meatballs with Confetti Rice

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 When I started my blog, 4 yrs ago, I never thought it would become what it is today. I also never thought I'd connect with so many other bloggers and foodies, as I have. The foodie world is an amazing one, full of talented people; but one thing they all have in common is how nice they are. Rarely have I come across a blogger, foodie or food related business that has not made me feel like we've known each other for years. Today I'd like to introduce you to Gary Langer, the creative force behind Uncle Gary's Gourmet Peppers and Gourmet Pepper Jelly. I had stumbled on Gary's Facebook page months and months ago and loved the amazing recipes he was creating with their products. They sell pickled hot peppers and pepper jelly. I've heard so many amazing reviews, that I decided to get a jar of the pepper jelly. I make my own Red Pepper Jelly, every year, but was intrigued that Gary uses green peppers.


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This jelly is phenomenal!! A beautiful mix of sweet, savory and heat. The intoxicating scent hits you, right as you open the jar and makes you want to dig right in. I decided to use the jelly in a savory dish, for dinner. I thought that tender meatballs, simmered in the jelly would be phenomenal; and boy was I right!! I loved how the meatballs took on a slightly sweet flavor and the slight heat in the sauce. I added cream cheese to the sauce, because we all know how well tangy cream cheese, pairs with pepper jelly!! The kids and Hubby all loved this and I served the meatballs with confetti rice, that soaked up that luscious spicy sauce. The perfect meal, for a busy week night!

Pepper Jelly Turkey Meatballs with Confetti Rice

1 lb ground turkey
1/4 C Parmesan cheese
1/4 tsp ground sage
1/2 tsp basil
course sea salt and fresh ground pepper
1 C Uncle Gary's Gourmet Pepper Jelly
1/2 C chicken stock
4 oz (1/2 pkg) Light cream cheese

Rice:
1/2 red onion, minced
1/2 red pepper, minced
1/2 green pepper, minced
2 Tbs butter
1 1/2 C rice
3 C water
1/2 tsp coarse sea salt

In a mixing bowl, combine the ground turkey, sage, basil, Parmesan, salt and pepper. Form the turkey mixture into meatballs, about the size of a walnut, and place in a 2 qt crock pot. Top meatballs with pepper jelly and chicken stock. Cook on low heat for 5 1/2 hrs. Soften cream cheese in microwave for 30 seconds. Add to crock pot and gently stir to melt and combine. Cover and continue simmering, while the rice is cooking. Stir again to make sure all cream cheese has melted, before serving.

In a small sauce pot, melt the butter over medium heat. Add in the red onion and cook for 2 minutes, until it begins to soften. Add in rice, coat with butter and increase heat to medium-high. Cook the rice, stirring occasionally, until it become toasted and slightly golden. Stir in the peppers and stock, and season with salt. Bring to a boil, reduce heat to the lowest setting, cover and simmer until rice is tender; 15-20 minutes. Fluff with a fork.

Serve meatballs and sauce over rice.


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This post linked to

Foodie Friends Friday
Foodie Friday
Weekend Potluck
Church Supper
Scrumptious Sundays

Thursday, October 4, 2012

Tarte Au Sucre- Sugar Cream Pie

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Thanksgiving here in Canada is celebrated in October and is only 4 days away. Growing up, I never thought twice about celebrating Thanksgiving before Halloween, but since I am older and have lived in the U.S; it now feels a little strange to celebrate so early. Never the less, we will be celebrating next Tuesday, so I wanted to share one of my favourite Thanksgiving deserts with you. Every year growing up, my Mom would make Tarte au Sucre, as our Thanksgiving dessert. This pie is very similar to Pecan pie, for the exception of the pecans. We do not put nuts in our pie, only the sugar cream mixture. This is a traditional dessert that can be found in Belgium, France and Quebec; which is where my grand-mother's both learned the recipe. While many versions of this pie use maple syrup, my family uses brown sugar to make it more economical.


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This pie is very sweet and rich and you will notice that the whole pie is quite thin. Trust me, too much filling in this pie would just be too overwhelming. The kids really like this caramel cream pie, while Hubby finds it to be too sweet. Being a sugar junkie, I love it and am exciting to be sharing this piece of my heritage with you. If you are feeling adventurous this Thanksgiving and looking to bring some French Canadian culture to your table, Tarte au Sucre is the perfect way to do so.

Tarte au Sucre- Sugar Cream Pie
printable version

2 C brown sugar
3 Tbs flour
1 C whole milk (I use 2%)
1 egg
1 Tbs butter
2 tsp vanilla
dough for 2 pie shells
Whipped cream for garnish (if desired)

Preheat oven to 325 degrees F.

In a bowl mix brown sugar and flour. Mix in milk, egg, butter and vanilla; until well combined. Pour into 2 pie shells and bake for 30-45 minutes; until center is set.


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This post linked to

Recipe Box
Cast Party Wednesday
Full Plate Thursday
Thursday's Treasures
Tasty Thursdays
Tastetastic Thursday
Church Supper

Tuesday, October 2, 2012

Roasted Chicken and Cauliflower

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 Susan, Jeanine, me and Marisa at Canada's Baking and Sweets Show


 Boy, what a weekend I had. My good friend and fellow Canadian blogger, Jeanine from The Baking Beauties, had won tickets to Canada's Baking and Sweets Show, this past weekend. Of course I had planned to join her at the show, but 2 weeks back, I was notified that a recipe I had entered made it to the finals, at the show. How cool is that?!? So, off to Toronto I went and stayed over night with Jeanine and her Mom, Susan. It was such a fun show and we also got to meet our friend and another great Canadian foodie/blogger, Marisa from Tasty Delights. The Home Baking finals were beyond stressful, since the judges seemed to think they were on an episode of Chopped, rather than judging us home cooks. Thankfully my muffins were good enough to not get trashed by the judges AND I won in my category!! The only downfall of this weekend, is that I found out that getting older is no fun and that I've turned into an old lady, in my 30s, LOL. I am still trying to recuperate and get back into my kitchen.


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In the October issue of Every Day with Rachael Ray, I had seen a recipe for chicken and cauliflower. The picture in the magazine caught my eye and I dog eared the page to try. I am so glad I did!! This was phenomenal!! Just writing about it, makes me want to make it again for dinner tonight, LOL. I LOVE roasted cauliflower, so I knew this one would be a hit. I was a little unsure of the amount of garlic though, but was so pleased to see that it had roasted, caramelized and turned into a soft savory sweet treat. I served the chicken and cauliflower with some Roast Garlic and Chili Naan bread and loved slathering the bread with the roast garlic. This recipe was unbelievable quick and amazingly delicious!! It will be in my rotation for those nights where I don't have much time for dinner prep, but still want an amazing meal.

Roast Chicken and Cauliflower
Adapted from Every Day with Rachael Ray Oct 2012 

4 whole chicken legs
3 Tbs extra virgin olive oil (EVOO)
4 C cauliflower florets
12 cloves of garlic, peeled and smashed

Preheat oven to 400 degrees.

Pat chicken dry and season with salt and pepper. In a large skillet, heat EVOO over high. Add the chicken, skin side down; cook until browned, 8 minutes. Turn over; cook until browned, 5 minutes. Transfer to a plate. Add cauliflower and garlic to skillet. Cook until cauliflower begins to brown; 5 minutes. Top with chicken; bake until chicken is cooked through, 25 minutes. Serves 4



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