Rum Eggnog and Raspberry Trifle

Ingredients

• 1 Duncan Hines boxed cake: Golden Yellow
• 3/4 cup of Eggnog
• 1/4 cup Captain Morgan's Spiced Rum
• 7 egg yolks
• 3/4 cup granulated sugar
• 2 cups (500ml) Whipping Cream
• 2 tablespoons confectioners' sugar
• 1 600 g bag of frozen raspberries

Directions

Prepare cake as per directions on the box.  Cut into 1'' cubes when cooled.

Whisk together egg yolks, eggnog, rum and granulated sugar until combined then cook over a double boiler on medium heat.  With a wooden spoon stir continuously for eight minutes, mixture should thicken nicely.  Let cool.

In a mixer place whipping cream and confectioners' sugar and beat until whipped.  Add half of the whipped cream to the cooled custard mixture.  Reserve other half for later.

In a large bowl, or lasagna pan line 1/3 of the cake mixture along the bottom.  Top with 1/3 of raspberries followed by 1/3 of the custard mixture.  Continue until you have finished the remaining custard.  Use the remaining whipped cream to completely cover the custard.  Garnish with raspberries.  

This trifle gets better the longer it sits.  I recommend making it at least 24 hours in advance.  

Lemon, Berry and Quinoa Muffins

Ingredients

1 lemon

1/2 C sugar

1 C buttermilk

1/3 C canola oil

1 egg

1 tsp vanilla

1 C quinoa flour

1 C All purpose flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 1/2 C fresh or frozen berries

walnuts

Directions

Pre-heat oven to 400F.  Line muffin tins with liners.

Using a vegetable peeler remove the zest from the lemon in long strips.  Combine zest and sugar in a food processor and pulse until the zest is finely mixed into the sugar.  Add buttermilk, oil, egg and vanilla and pulse until blended.

Combine dry ingredients in a large bowl.  Add buttermilk mixture and fold in until almost blended.  Fold in berries.  Divide batter into muffin cups.  Top with walnut chunks.

Bake for 20-25 min.

Tom Yum Soup

Ingredients

8 Cups chicken stock
20 prawns (or so) and their tails/shells
3 stalks of lemongrass cut on a bias 2'' pieces
2 shallots sliced
4 kaffir lime leaves
1" piece of galangal chopped
3 red Thai chilies - sliced (take out seeds if you aren't a fan of a lot of spice)
2 Tablespoons fish sauce
chili paste
mushrooms sliced
bok choy chopped
red pepper julienne
1 lime
cilantro
green onion


Directions
Bring chicken stock to a low simmer and add prawn shells, 15 minutes.  Remove shells and add lemongrass, kaffir lime leaves, and galangal, cook for 10 minutes to infuse the broth.

Add chili paste, fish sauce, chilies, shallot and allow to cook for 3 minutes.

Add mushrooms, bok choy, red pepper and lime juice, cook for 5 minutes.

Add prawns and cook for about 8 minutes, or until they are cooked and pink.

Serve garnished with fresh cilantro and green onion.

Chocolate-Orange Cupcakes with Orange Buttercream Frosting

Cupcake ingredients

• 3/4 cup cocoa powder
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• Two large eggs
• 1/2 cup freshly squeezed orange juice
• 1/4 cup Triple Sec
• 3/4 cup milk
• 3 tablespoons melted butter
• 1/2 teaspoon vanilla
• Finely grated rind of one orange

Frosting ingredients

• 1/2 cup butter (room temperature)
• 2 cups icing sugar
• 1 teaspoon vanilla
• 3/4 teaspoon Triple Sec
• 1 tablespoon fresh orange juice
• 1.5 teaspoons grated orange peel

Cupcake Directions

Preheat oven to 350 degrees.  Line muffin tins with liners.  Sift all dry ingredients into the bowl of your mixer.   Add eggs, orange juice, Triple Sec, milk, butter, vanilla and orange rind and mix until smooth, about three minutes.

Fill liners with batter, bake for 20 minutes.

While cupcakes are baking, add all frosting ingredients into the mixing bowl (freshly washed, of course) mix for about two minutes until smooth.  Wait until cupcakes are completely cooled before icing.

Mango and Pear Frozen Yogurt

Ingredients

• 1 ripe mango
• 2 ripe Barlett pears
• 1/2 cup plain 0% yogurt
• 1/2 tablespoon of honey

Directions

Remove skin from mango and pears and with a knife roughly chop.  Add mango and pear chunks into blender and puree until smooth, about 30 seconds.

Combine puree with yogurt and honey, then set aside in the fridge to chill.

Using a Kitchenaid mixer with ice cream attachment start the bowl at a slow speed.  Slowly pour the yogurt mixture into the ice cream bowl.  Let churn for 15-20 minutes, until thick

.  Enjoy right away, and move remaining to an airtight container and let sit in freezer for 4-6 hours.

Pumpkin Spiced Muffins

Ingredients

• 1 Cup pumpkin puree
• 1/2 Cup plain yogurt
• 2 eggs
• 1/2 C canola oil
• 1/4 C brown sugar
• 1 Tablespoon honey
• 1 Cup flour
• 1/2 Cup bran flakes
• 1 Tablespoon pumpkin pie spice
• 1 Teaspoon baking powder
• 1 Teaspoon baking soda
• dash salt

Topping

• 1/8 C of each oats, pecans, brown sugar
• 1 1/2 Tablespoon butter

Directions

Pre-heat oven to 350 F.  In a large bowl mix together the first five ingredients with a hand mixer.  In separate bowl mix together flour, bran, pumpkin spice, baking powder, baking soda and salt.  Add to wet ingredients and combine thoroughly, without over mixing.  Over mixing will activate the gluten and the muffins will be tough.   Once combined add batter into muffin pan.  

In a separate bowl mix topping ingredients together.

Place even amounts of topping on each muffin.  Bake for 30 minutes.

Makes 12 muffins at slightly less than 200 calories each.

Asian chicken lettuce wraps

Ingredients

• A head of Iceberg Lettuce
• 1 Tablespoon vegetable oil
• 1-2 chicken breasts (depending on your preference of meat to veggie ratio) chopped up in small bite sized pieces
• 1 clove of garlic, minced
• 1 small white onion, diced
• 1/4 yellow pepper , julienne
• 1/4 red pepper , julienne
• 2 carrots, julienne
• 2 portabella mushrooms, chopped matchstick
• 2 tablespoons soya sauce
• 1/2 teaspoon brown sugar
• 5 tablespoons hoisin sauce
• 1 tablespoon sriracha sauce
• 2 scallions sliced
• 1/4 cup fresh cilantro chopped
• 1/8-1/4 C (depending on preference) peanuts

Directions

Peel the iceberg leaves apart and set the "wraps" aside.

Heat vegetable oil in a large skillet on medium/high heat.  Add garlic and let cook for 30 seconds.  Add chicken and cook until you can no longer see pink, about 2 minutes.

Add in onion, peppers, carrots, and mushrooms, cook for another minute.

While cooking mix together sugar and soya sauce and stir until dissolved.  Add to the chicken and veggie mixture, cover with lid and let cook for 2 minutes.

Mix together hoisin and sriracha sauce and add to pot.  Lastly toss in cilantro and scallions and remove from heat. 

Serve with lettuce leaves.  

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Mini Lemon Cupcakes

Well, last minute today we decided to have some family over for dinner and my Nonna asked for me to pick up a special cake.  Anyone who knows me knows I would much rather make the dessert than buy one that is no where near as good, so, that is what I did!

I wanted to give my new mini cupcake tins a use so I decided to go with a lemon cupcake.  It was a perfect fresh finish to our spicy jerk chicken that we grilled up on the BBQ.

For the cake I used the same vanilla cake recipe from a previous post (with the strawberry icing).  However, since the mini cupcakes are so small I halved the recipe.  To make the cake have a lemon flavour I added in some lemon zest (one lemon) and a squeeze of fresh lemon juice (about half a lemon).

The icing ingredients consisted of:

• 1/4 cup butter in 1'' cubes at room temperature
• 3 cups icing sugar
• 3 tablespoons of freshly squeezed lemon juice
• lemon zest (about one lemon) **careful not to zest the pith (the white part) as it is very bitter and will ruin the flavour of your icing.

Directions:

Using a stand mixer beat butter on low until smooth.  Add in 1 cup of icing sugar beat on low until mostly incorporated.  Add in second cup of icing sugar and lemon rind and beat again until the sugar and rind is blended nicely with the butter.  Add in the third and final cup of icing sugar and beat once again until incorporated, then add in lemon juice and beat on high until the icing is nice and smooth, about a minute.

Place into a piping bag and pipe those cupcakes!  

For a garnish I cut up thin slices of lemon and coated them in sugar,  you may need to repeat the sugar step 2-3 times as it will initially start to release its juices and the sugar will seemingly disappear.  I let them sit on a paper towel so that the juice would be soaked up.  

Greek Salad

Greek salad is a great addition to any BBQ; it's simple to make and the fresh flavours can't be beat!   Most people probably don't use/need a recipe for this great salad, oh well, here is my take on it anyway!

Salad ingredients:

• Cherry or Strawberry tomatoes quartered
• Red onion thinly sliced
• Red Pepper chopped
• Yellow pepper chopped
• Cucumber chopped
• Feta Cheese 
• Kalamata Olives
• Basil torn

Dressing ingredients:

• 1/4 Cup Olive Oil
• 1/8 Cup Apple cider vinegar
• chopped fresh oregano 
• salt and pepper

Directions:  

Layer salad ingredients; I like to do this so you can see the colours in a glass bowl.  Leave the crumbled feta, torn basil leaves and olives for the last layer.  Pour over the dressing just before serving. 

Spicy Prawn Stir Fry

The foundation of this recipe comes from the Best of Bridge: Best of the Best collection, and as usual with recipes I use, I have tweaked it.  It is a healthy and delicious meal!

Ingredients

• 1 tablespoon canola oil
• 1 med-large white onion
• 2-3 tablespoons ginger, minced
• 2 garlic cloves, minced
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 2 celery stalks, chopped
• 3 med carrots, chopped
• 1 1/2 cups of broccoli
• 2-4 baby bok choy, roughly chopped
• 1 med zucchini, chopped
• 6-8 brown or white mushrooms, chopped
• 1 c snow peas, ends cut off and chopped in half
• Side of wild rice
• 1 pound prawns

Sauce

• 1/2 C ketchup
• 1/2 C chicken stock
• 4 teaspoons soy sauce
• 2 tablespoons worcestershire
• 1 1/2 teaspoons sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon (heaping) cayenne pepper

Directions


Heat oil to high, add onion, garlic and ginger and cook for one minute.  Add carrots, broccoli, celery and  bell peppers and cook for 2-3 minutes.  Add sauce and remaining vegetables and bring to a boil.  Once mixture is boiling turn heat down to medium and cover, add prawns and give a stir.  Every couple of minutes give the mixture a stir.  When prawns are pink and cooked through remove from heat and serve on top of wild rice.

Top Secret Burger Recipe

I have to confess, I was a little hesitant to post this recipe as it is always such a big hit with my friends at BBQs; it's a little shameless to admit, but I like the praise that comes along with making them.  Posting this means it's no longer a "secret" recipe.  Oh, well... that is the point of this blog as I recall, so here it is, hopefully will receive the same rave reviews that I do! 

Ingredients

• Italian Parsley chopped
• One med-large sweet onion diced
• Two pounds ground beef
• 2 eggs
• One packet of Lipton's powdered French Onion soup mix
• 1 tablespoon Worcestershire
• 1 teaspoon Tabasco
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Hamburger Buns (Local preference Bond-Bond's buns complete this amazing burger)

Directions

In a large bowl add ground beef, diced onion, parsley and French Onion soup mix.  In separate mixing bowl whisk together eggs, Worcestershire, Tabasco, balsamic vinegar and salt and pepper.  Add wet ingredients to beef mixture and knead together with hands until completely mixed.  

Create patties by taking 1/3 C of the mixture and form by patting the meat into desired shape.  Place on wax paper, layering as you go.  Don't ask me why but these burgers taste best made a day or two in advance and freezing until 30 minutes before grilling.  

When ready to cook heat grill to 375-400 and cook for 5-6 minutes per side, or until the burger gives way on the grill.  

Serve with regular burger fixin's and enjoy!  

Best Pancakes You will EVER eat... EVER

These pancakes will make you crave breakfast for every meal!


Ingredients

• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 large eggs, beaten
• 1 1/2 cups buttermilk
• 1 cup ricotta cheese
• 1/2 cup of milk
• 4 tablespoons of butter, melted, plus 1/2 teaspoon for the griddle
• 2 cups (or more if you like!) of blueberries

Directions

Heat frying pan to medium.  Whisk together flour, baking powder, salt, and sugar in a medium bowl.  Add eggs, buttermilk, milk, ricotta cheese and butter, whisk to combine.  Batter should be lumpy.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it.  If water evaporates and/or splatters it is hot enough.  Add remaining 1/2 teaspoon of butter to griddle.   Using a 1/3 cup measuring cup, scoop and pour pancake batter in pools 2 inches away from one another.  By hand immediately drop about 5-6 blueberries per pancake.  When pancakes begin to bubble on top and are slightly dry around the edges, about 2 1/2 minutes, flip over.  Cook until golden brown on bottom, about 1 minute.  Repeat with remaining batter, keeping finished pancakes on a heatproof plate in the oven.  Serve warm.  

ENJOY!!!!

Heavenly Chocolate Cupcakes with Cream Cheese Frosting

Ingredients


Cake

• 2 1/2 C Flour
• 2 1/2 C Sugar
• 1 1/4 C Cocoa powder
• 2 1/2 Teaspoons Baking Powder
• 1 1/4 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 large Eggs, plus one yolk
• 1 1/4 C Buttermilk
• 3/4 C Warm Water
• 1/2 C plus 2 Tablespoons Canola Oil
• 1/4 C Spiced Rum
• 1/4 C Whiskey
• 1 1/4 Teaspoon Vanilla

Frosting

•  1 C Butter (room temperature)
• 1 1/2 C Cream Cheese (room temperature)
• 2-4 Cups icing sugar
• 1 teaspoon vanilla

Directions

Cake: 

Preheat oven to 350F and line two muffin tins with cupcake liners.  Sift dry ingredients into mixer bowl, then add remaining ingredients and mix on low for 2-4 minutes.  Fill cupcake liners 3/4 full, since the batter is quite runny it is best if you use a measuring cup and spoon.  Bake for 23 minutes.  

Place on cooling rack for 30 minutes.

Icing:

In mixer blend butter and cream cheese until smooth.  Slowly start adding in icing sugar 1/2 cup at a time.  Add in vanilla and beat until everything is well mixed.  Transfer into a Ziploc freezer bag and cut the tip to decorate, or use spatula.  

---

If making nests you will also need 4 cups of unsweetened coconut. Place in frying pan and cook on med-high heat until browned.  

Place coconut on iced cupcake in shape of a nest and place three Cadbury Mini Eggs in center of the nest.  

Voila perfect Easter dessert! Enjoy!

Mexican Stuffed Poblano Peppers

Ingredients


Rice Mixture

• 2 T butter
• Can of diced tomatoes (14oz)
• 1 1/2 C of wild rice
• 1/2 C onion
• 1/2 C green pepper
• 1 clove of garlic
• 1 t chili powder
• 1/2 t cumin
• 1C water

Ground Beef Mixture

• 1/2 lb ground beef
• 1/4 C onion
• garlic
• chopped up jalapeno cheddar smokey
• 1C mushrooms
• 2 T adobe sauce (from chipotle peppers)

Other

• 1 Can black pinto beans
• 6-8 Poblano peppers
• Jalapeno cheese

Rice Directions:  In a pot melt butter, add in onion, garlic, green pepper, and rice saute until the vegetables are just cooked and the rice is browned.  Add in diced tomatoes, chili powder, cumin, and water, bring to a boil then reduce to simmer and let cook for 25-30 minutes.

While rice is cooking prepare the beef mix.

 

Beef directions: Add ground beef, onion, mushrooms and smokey to a frying pan and saute until the meet is about 90% cooked.  Remove from heat, separate the mixture from the fat by transferring with a slotted spoon into a new bowl.  Add in drained beans.  When rice mixture is finished combine with the meat

Preheat oven to 400F

Wash poblano peppers and cut in half lengthwise.  Remove seeds.  Start stuffing the rice/beef mixture into the pepper, add a light layer of cheese, more rice/beef mixture and top off with a thicker layer of cheese. 

Wrap individual peppers in tin foil and place on a cookie sheet.  Cook for 15-20 minutes.  Remove from tin foil and bake the top layer so the cheese gets really gooey and slightly crispy.

Let sit for a couple minutes then serve with fresh guacamole and salsa.

Strawberry Vanilla Cupcakes

Strawberry Buttercream Icing Ingredients:

• 4 C Icing Sugar
• 1 C Butter
• 1/2 T Vanilla
• Pint of Pureed Strawberries (blended in food processor or blender, then sieve the seeds out) 

Vanilla Cupcake Ingredients:

• 1 1/2 C Flour
• 1 C Sugar
• 1/2 T Baking Powder
• Pinch of Salt
• 1/2 C Butter (cut into 1'' cubes)
• 2 Eggs
• 1/2 C Buttermilk
• 1 teaspoon Vanilla Extract

Cake Directions:
Preheat oven 325 F.  Line muffin tin with 12 cupcake linings.  Using an electric mixer combine dry ingredients.  Add in butter until slightly chunky, but mixed.  In separate bowl whisk wet ingredients.   In three parts slowly add wet ingredients to dry at medium speed. Mix until all ingredients are combined, do not over mix. Divide batter up among the cupcake linings, fill 3/4 of way.  Bake for 17-20 minutes.


Using an electric mixer blend butter  (room temperature) on low until smooth.  Sift 4 cups of icing sugar, and slowly add to butter mixing on low (cover bowl with damp cloth so sugar doesn't shoot all over your counter/you!).  Once the mixer is more ore less combined turn up the mixer to med/high and add the vanilla and pureed strawberries. If it is too runny add more icing sugar, if it is too stiff add 1 T of milk.

Once cooled remove small section from the top of each cupcake.

Spoon in pureed strawberry mixture into the cupcake hole.

Ice then decorate and voila!

Turkey Vegetable Soup

Ingredients

• 1-2 T Olive Oil
• 500 grams of Lean Ground Turkey
• 1 large diced Onion
• 1 Garlic Clove
• 1/2 C Chopped Parsley (Italian, preferably)
• 3-4 Celery Stalks Chopped
• 3-4 Carrots Chopped
• 1l of Chicken Broth
• 1 28oz and 1.4 oz can of Diced Tomatoes
• 1 C chopped Zucchini
• 1 C chopped Brown Mushrooms
• 1 C Chopped Green Beans
• 1/2 teaspoon each of the following: Sage, Basil, Oregano, Thyme, Salt and Pepper.

Directions:

Start by making the meatballs; preheat oven to 350 F and combine all ingredients in a bowl, mix with your hands until thoroughly combined.  By hand roll bite sized meatballs and line on cookie sheet.  Bake for 10 minutes.   Meanwhile,

Heat 1-2 T of olive oil on med-high heat.  Stir in garlic, then add onion, celery, carrots and parsley, cook for 8-10 minutes until softened.  Add in chicken broth, and tomatoes, and veggies and stir.  Stir in meatballs in small batches.  Add in spices and bring the soup almost to a boil, stir and turn down to simmer.  Let cook for at least 30 minutes.   

Christmas Day Stuffing

Ingredients

•       1 pound sausage meat (I use Red Barn's Sage Sausage)
•       1/3 C Italian Parsley
•       1 Teaspoon  Fresh Thyme
•       1 Teaspoon Fresh Sage
•       1 Teaspoon Fresh Oregano
•       1 Italian Baguette
•       1 Rustic Style Loaf
•       3 eggs
•       Chicken Stock
•       Wine (red or white, whatever you prefer)
•       4 Celery stocks -thinly sliced
•       1 Yellow Onion - chopped
•       2 Garlic Cloves -minced
•       2 Tablespoons of Shallots -minced
•       1-2 Tablespoons of Butter
•       Raisins or Cranberries are optional

Directions

Start by slicing the bread in to small crouton sized pieces, lay them on a cookie sheet and bake at 400 until slightly golden, but not brown, about 10 minutes.

In a large pot cook brown sausage until cooked through.  Remove the meat and set aside, leaving the drippings in the pan.

On Medium heat melt butter and add onion, celery, garlic and shallots and cook 5-7 minutes until soft.  Add about 1/4 cup of wine and deglaze the pan and cook for another 3-5 minutes.  Remove from heat and mix the vegetables together with bread combination in one very large bowl (two might be easier).  Once combined whisk three eggs together in a measuring cup,  add chicken broth to make 3 cups, add a generous portion of salt and pepper to this mixture and pour over top of the stuffing and toss.  Add in chopped herbs and dried fruit, if using, and toss again.  If the stuffing needs more moisture pour more chicken stock on top.

Can be used immediately or kept in the fridge overnight.

Curry Meatballs

Ingredients

• 1 lb of ground beef
• 1/2 large sweet onion minced
• 1 ginger clove pressed or minced
• 1/3 cup of chopped parsley
• 3 squirts of Worcestershire
• 1 egg
• 1/4 cup milk
• 1/4 cup bread crumbs
• 1 1/2 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon of turmeric
• 1 teaspoon of salt
• dash of cinnamon
• Optional: Panko crumbs

Directions

Heat oven to 400 F. Mix all ingredients together in a large bowl. Roll the meat into small meatballs and place onto a cookie sheet. Sprinkle panko crumbs on top for an extra crunch. Bake for 20 minutes, or until well done.

Japanese Salad Dressing

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon vinegar (apple cider or red wine are typically my choice)
• 2 tablespoons soya sauce
• 1/2 clove of garlic chopped up or pressed
• 1 tablespoon minced ginger ( I sometimes put the ginger through a garlic press to get the juices into the dressing)
• 3/4 tablespoon honey
• dash of salt

Directions

Mix all ingredients together, let sit for a bit to let the ginger flavour get throughout.

Horseradish Coleslaw - By Emeril Lagasse

Ingredients

• 5 cups shredded green cabbage
• 5 cups shredded red cabbage
• 2 cups shredded carrots
• 1/4 cup finely chopped green onion
• 2 granny smith apples chopped julienne
• 2 teaspoons fresh lemon juice
• 1/4 cup sugar
• 1/2 cup cider vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 cup mayonnaise
• 1/4 cup sour cream
• 6 tablespoons creamed horseradish
• 1 tablespoon grainy mustard

Directions

In a large mixing bowl add cabbage, onion, and carrots. In small bowl add apple to fresh lemon, and then add to cabbage mixture. In small bowl mix together vinegar, sugar, salt and pepper and whisk together until sugar is dissolved. Pour vinegar mixture over the cabbage and toss thoroughly, cover with plastic wrap and refrigerate for 20-30 minutes. In small bowl combine mayonnaise, horseradish, sour cream and mustard, add to cabbage mixture and refrigerate for at least 1 hour to overnight before serving.

Oven Fried Chicken Recipe - From Food Network Kitchens

Ingredients

• 1 1/3 cups Crispex cereal
• 2 1/4 cups Stacy's Parmesan, Garlic and Herb Pita Chips
• 1 tablespoon canola oil
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground pepper
• 1/2 cup mayonnaise (light is OK)
• 1 teaspoon grainy dijon mustard
• 4 boneless skinless chicken breasts

Directions

Pre-heat oven to 400F. Line cookie sheet with tin foil. In a food processor or blender blend pita chips and cereal until finely ground, but slightly chunky. Transfer crumbs into a large bag, add oil, kosher salt, cayenne, paprika and ground pepper and shake to mix thoroughly. In a separate bowl whisk dijon and mayonnaise together.

Chunk chicken breasts into 2-3 pieces per breast, so each piece is about 2 x 2. Add chicken to the mayo mixture and coat evenly. Transfer chicken to the bag of crumbs and shake to completely coat the chicken. Place coated pieces onto foil lined cookie sheet and spray with Pam. Bake until coating turns golden brown, and chicken is cooked through, depending on size of chicken about 20-30 minutes.

This recipe goes really nicely with some mashed potatoes and horseradish coleslaw!

Jalapeno Ranch Dressing

Ingredients

• 1 Garlic clove
• 1/4 teaspoon kosher salt
• 1 cup mayonnaise
• 1/3 cup buttermilk
• parsley
• chives
• 1 green onion
• 1 jalapeno
• 1 teaspoon red wine vinegar
• Fresh ground pepper to taste

Directions

Roast jalapeno until skin starts to split in a panini grill, or on broil in the oven. Remove from grill once skin is charred and split and place inside an a covered container overnight, or until the skin easily comes off and is cool enough to touch. Chop up the seeds and flesh of the jalapeno and use the flat side of the knife to mash into a puree.

Press garlic in a garlic press, add all ingredients to a mixing bowl and whisk together. Store covered in the refrigerator for up to a week.

Honey Dijon Salmon

Ingredients

• 2 tablespoons of melted butter
• 1 1/2 tablespoons of dijon mustard
• 1 tablespoon honey
• 1/4 cup finely chopped pecans
• fresh chopped Italian parsley
• salt and pepper to taste
• 2 filets of fresh salmon

Directions

In a small bowl mix melted butter.  Combine butter with honey and dijon and set aside.

Chop up pecans and parsley and set aside.

Place each filet in the middle of a piece of tinfoil, sprinkle salt and pepper. Spoon the honey dijon mixture over the salmon covering all the flesh. 

Sprinkle pecan and parsley mixture over top of the honey dijon.  

Fold up the tinfoil around the filet like a little present. 

Bake salmon at 400F for 20 minutes, or until fish is opaque.

Rebar's Honey-Ginger Salad Dressing

Rebar is this amazing vegetarian restaurant that serves fresh and healthy food, so when they put out a cookbook I was quick to purchase a copy and try making my favourite salad dressing in the whole wide world, honey ginger.  Unfortunately, after having given a few of the recipes a try it became obvious they hadn't included the full ingredient list and things just didn't come out tasting the same as it did in the restaurant.  Lucky for us (my Mom and myself), we had a connection at the restaurant who scored us the REAL deal, so here it is!


Ingredients

• 2 oz peeled ginger, roughly chopped
• 2 1/2 tablespoons lime juice
• 2 cloves of garlic
• 2 1/2 tablespoons of honey
• 1 tablespoon Tamari Sauce (wheat free soya sauce)
• 3/4 tablespoon smooth dijon mustard
• 1/4 cup rice wine vinegar
• 2 1/2 tablespoons fresh mint leaves

Process slowly, adding in 3/4 cup of canola oil plus 1/4 cup of olive oil to emulsify.

Caution this will make about 1 L of dressing, but it tends to last about a month in the fridge. I like to use an empty bottle of olive oil to store.

Serve over a big green salad with carrots, beets, cucumber, dried cranberries, nuts, garbanzo beans and feta!! Yummy!! Add in some grilled chicken or fish and makes for a full great meal!