Sweet Potato Burritos

Originally published March 5, 2016

Today I bring you yet another very popular dish from the restaurant. I only ate at my place of employment once before they started paying me to go there, and this was the dish that I first noticed on the menu. No, I didn’t order it (only because we have the best Reubens) but I did think that it was a very interesting dish, and it certainly is unique! Since that time nearly two years ago, I’ve made countless Sweet Potato Burritos, and have even ordered a few myself when I’ve gone on lunch. I have to say, not only are they interesting, they’re a delicious southwestern treat! Chock full of protein from the black beans, you’ll also get a full dose of fibre from the sweet potatoes. And, if you need a meal for Meatless Monday, I can’t think of a tastier way one to have!

Ingredients:

  • 4 sweet potatoes, peeled and chopped 
  • 5 12-inch flour tortillas
  • 1 onion, diced 
  • 2 cups frozen corn (uncooked)
  • 1 19-ounce can black beans, drained and rinsed
  • 1 1/2 cups Cheddar cheese, shredded
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon mustard
  • 1 teaspoon cayenne pepper
  • Salsa (optional)
  • Sour cream (optional)
  • Salt
  • Pepper 

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Place the chopped sweet potatoes in a large pot filled with heavily salted water. Turn heat to high, bring water to a boil, then lower heat and simmer until potatoes are tender enough to mash.

3.) While sweet potatoes are cooking, combine the onion, corn, black beans, chili powder, cumin, mustard, cayenne, and a bit of salt and pepper.

4.) When sweet potatoes are finished cooking, drain and mash them, but don’t add anything like butter or milk to them. While sweet potatoes are still hot, add them to the black bean mixture and mix well. Taste, and adjust seasoning if needed.

5.) Lay out tortillas on a work surface. Place about a cup of the sweet potato mixture in the centre of each tortilla and top with about 1/4 cup of cheese.

6.) Roll up the tortillas over the sweet potato mixture. Do this by folding one of the long ends over the mixture and tucking it in underneath, so the tortilla is tightly rolled. Then roll up the other two ends over the sweet potato mixture. Roll the rest of the tortilla until it’s tightly rolled.

7.) Brush each of the tortillas with olive oil and place in preheated oven. Bake for about 20 minutes, or until the tortillas are golden brown on top.

8.) Serve, with salsa and sour cream if desired, and enjoy!

Stuffed Mushrooms

Originally published on March 29, 2016

Ah, stuffed mushrooms. They’ve always been one of my very favourite appetizers, which is why I’m surprised it took me so long to make them myself. While doing so, I also inadvertently introduced Madison to one of her new favourite appetizers, so I recommend that, for preparation’s sake, you make a lot of them. I made 12, plenty you would think for the only two people in the house that like mushrooms, and I got two of them.

Ingredients:

  • 6 cloves garlic, minced 
  • 1 tablespoon, plus 1 teaspoon olive oil
  • 12 stuffer mushrooms
  • 1 teaspoon butter
  • 1 cup bread crumbs
  • 1/2 cup Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt
  • Pepper

Directions:

1.) Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.

2.) Remove the stems from the mushroom caps. You can do this by gently pushing the stem to one side. You will hear a small break or snap. Then gently push on the other sides and twist the stem to remove it. When all mushroom stems are removed, chop the stems finely.

3.) Melt the butter with 1 teaspoon of olive oil in a skillet set over medium-high heat. Add garlic and the mushroom stems and saute for about 3 minutes. Add breadcrumbs and stir until crumbs are lightly toasted, about 5 minutes. Remove from the heat, mix in parsley and rosemary, and season with salt and pepper.

4.) Brush the mushroom caps with 1 tablespoon of oil. Place the mushroom caps rounded side down on the prepared baking sheet and lightly salt the inside of the caps. Spoon the filling into the mushroom caps, mounding them slightly in the centre.

5.) Place mushrooms in the oven and bake for about 20 minutes, until the mushrooms are slightly tender and the filling is just beginning to brown.

6.) Serve and enjoy!

Copycat McDonald’s Cheeseburger

Originally published on April 21, 2016

I love copycat recipes but this one is really interesting, and perfectly appropriate for National Grilled Cheese Sandwich Month.

While at work one day, my BFF (best friends ’til fired) told me about this particular type of grilled cheese sandwich that tastes exactly like a McDonald’s cheeseburger. The thing is, the copycat sandwich doesn’t have any meat at all, just good old processed cheese and pickles that are sliced very thinly. I do think you need to dunk it in a little bit of ketchup to get that exact McDonald’s taste, and I also think you could boost it even more by chopping onions very, very finely – that’s always been one of my favourite parts of McDonald’s burgers.

As for the part about how concerning it might be that you can create a replica of a McDonald’s cheeseburger without using any meat, well, we just won’t talk about that.

Ingredients:

  • 2 slices white bread
  • 1 1/2 tablespoons butter
  • 1 slice processed Cheddar cheese
  • 1 pickle, thinly sliced

Directions:

1.) Preheat a frying pan over medium heat and generously butter the bread.

2.) When pan is hot, place one piece of bread butter-side down and place Cheddar cheese and pickles on top. Top with second piece of bread, making sure to place it butter-side up.

3.) Cook grilled cheese sandwich for a few minutes, until one side is crispy and golden brown. Then flip and cook for another few minutes until the other side is also crispy and golden.

4.) Remove grilled cheese sandwich from heat and let rest on a cutting board for just one minute before slicing in half.

5.) Serve and enjoy!

Maple Syrup Tarts

Originally published on April 30, 2016

It’s time for the Festival of Maples here in Perth, Ontario! Today our little town becomes frantic with  maple syrup vendors and people who want the sugary stuff in any form it comes in. I too, will be playing a part, while I’m at the restaurant trying to get our maple features out to the masses as quickly as possible. Before I do though, I just had to share a bit of the maple syrup goodness with you, and these maple syrup tarts fit the bill.

Made mostly of brown sugar and maple syrup it would be easy to think that these tarts would be cloyingly sweet, but they’re a lot like butter tarts with the distinctive taste of maple syrup that lingers just long enough for you to reflect again on how much you love it.  And while you can go to all trouble of making pastry dough from scratch, for these I just pulled some tart shells out of the freezer and had half the battle fought for me already.

Ingredients:

  • 12 frozen tart shells
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/3 cup pure maple syrup
  • 2 teaspoons butter, melted
  • Pinch of salt

Directions:

1.) Preheat oven to 350 degrees Fahrenheit. Separate frozen shells and place them on a baking sheet.

2.) Whisk together the brown sugar and eggs until creamy. Add cream, maple syrup, and butter, and whisk until smooth.

3.) Ladle the maple syrup mixture into the tart shells, filling them almost right to the top of the shells.

4.) Bake tarts in the lower third of the oven until pastry is golden and filling is puffed and looks dry, but still trembles slightly.

5.) Remove tarts from the oven and let them cool on the baking sheet for a few minutes before transferring tarts to a wire rack to cool completely. Allow to cool to room temperature before serving.

6.) Serve and enjoy!

Sleepover S’mores Popcorn

Originally published on May 20, 2016

Last weekend my house was invaded by little girls. My own two had a sleepover and it was a bash to end all bashes! We tie-dyed t-shirts, decorated a cake (which inadvertently turned out to have a tie-dye look of its own), and made S’mores Popcorn. It’s just what it sounds like, popcorn topped with all the deliciousness of S’mores. I warn you, if you’re over the age of 12, you might find the sugary sweetness of this snack a bit much. But, if the kids need a snack to nosh on during their movie and you want to up the ante, this is just the thing.

  • 8 cups of popped popcorn, lightly buttered but generously salted     
  • 2 cups mini marshmallows  
  • 1 cup chocolate chips
  • 1/2 cup honey graham cracker crumbs  

Directions:

1.) Over a double boiler, or a heat-proof bowl set over a simmering pan, melt chocolate chips, stirring constantly and making sure the hot water does not touch the bottom of the bowl. When all of the chocolate is melted, remove from heat and allow to cool just slightly.

2.) Meanwhile, lay half of the popcorn onto a baking sheet covered in parchment. Sprinkle on half of the graham cracker crumbs and half of the marshmallows. When the chocolate has cooled slightly, drizzle half of it over the popcorn mixture.

3.) Repeat the layers, starting with the popcorn, then the graham cracker crumbs and marshmallows, and drizzle everything with the remaining chocolate.

4.) Serve and enjoy!

Sweet Grilled Lamb Loin Chops

Originally published on May 31, 2016

We don’t have lamb around these parts too often, and when we do I typically make it the same way – my favourite way – every time. A good sprinkling of rosemary and garlic, lots of olive oil, and maybe a squirt of lemon across them. But when lamb was on sale at the grocery store last week, I picked some up and was determined to find another delicious way of eating them. And I think I’ve done it.

I really wanted to veer away from the herby/garlicky combination that I had clung to for so long, so I went in the direction of sweet and smoky, using brown sugar and cumin as a base for the rub and then quickly searing them on the grill. The lamb loin chops I had were quite thick and meaty so they took several minutes per side to get to medium-rare. If you like your meat more on the well-done side of things, cook them for a minute or two longer but be sure not to leave them for too long. Lamb loin chops are crazy tender but if you over-cook them they will become tough and chewy.

Ingredients:

  • 8 lamb loin chops 
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • Salt
  • Pepper 

Directions:

1.) Combine brown sugar, cumin, oregano, chili powder, and coriander in a large bowl. Add lamb chops, pressing rub in as you do, and making sure you cover all sides. When each lamb chop has been coated, place on a baking sheet and let sit for 30 minutes.

2.) After 30 minutes, preheat the barbecue or an indoor grill to medium-high heat. Drizzle the lamb chops evenly with the olive oil and sprinkle with salt and pepper.

3.) Place lamb chops on the grill and cook for about 5 minutes before flipping and cooking other side for another 4 – 5 minutes.

4.) Remove lamb from the grill, turn off heat, and let rest for 5 minutes.

5.) Serve and enjoy!

Pork Carnitas

Originally published on June 3, 2016

Mexican food is one of my very favourites, so when we featured it at the restaurant for the month of May, I was so excited I came home and started cooking what I had spent so much time on at work. My home version of pork carnitas features authentic Mexican pulled pork (which is all pork carnitas really is,) and a chipotle barbecue sauce we made for the carnitas at work, but you can leave out the sauce if you wish and still enjoy authentic pork carnitas.

Just like you can go with or without barbecue sauce, you can also eat the carnitas as is, or you can wrap them in taco shells or soft tortillas. I found these cute tortilla bowls at the grocery store, which let you first dig into the pulled pork and delicious toppings with a fork before wrapping it all together and finishing it off.

Ingredients:

For the pork carnitas:

  • 3 pounds boneless pork shoulder
  • 2 teaspoons dried oregano 
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, chopped
  • 1 orange, cut in half
  • 3 tablespoons vegetable oil
  • Sour cream (optional)
  • Guacamole (optional)
  • Shredded lettuce (optional) 
  • Red onions, chopped (optional)
  • Tortillas, taco shells, or tortilla bowls  
  • Salt $0.01
  • Freshly ground black pepper $0.01

For the barbecue sauce:

  • 1 cup ketchup
  • 3 tablespoons orange juice
  • 1 chipotle pepper, chopped with adobo sauce
  • 1 tablespoon cilantro, chopped
  • 1 clove garlic, minced
  • 2 teaspoons ground mustard
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon onion powder
  • Salt
  • Freshly ground black pepper

Directions:

1.) Generously salt and pepper the pork shoulder. Mix the oregano and cumin with the olive oil and rub all over the pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours, or on high for 4 hours.

2.) When the meat is nearly ready, place all the ingredients for the barbecue sauce into a medium-sized saucepan. Bring to a boil, stirring regularly, then reduce heat to low and simmer for 30 minutes.

3.) Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the pulled pork into the oil and fry until crusty on one side.

4.) Mix the pork carnitas with barbecue sauce before piling into tortilla bowls. Top with red onion, guacamole, and sour cream, if using.

5.) Serve and enjoy!

How to Caramelize Onions

Originally published on June 12, 2016

Caramelized onions are the perfect addition to any dish (and I mean any dish – I absolutely love them!) but they can be tricky to make. This is because there’s a massive difference between carmalized onions and fried onions, and it’s very easy to get the latter, even if that’s not what you’re looking for.

Fried onions are thrown into a pan, usually over a moderately high heat and while they do soften, they still retain the sharpness that’s so distinct to the onion. Caramelized onions on the other hand, are quite different. Caramelized onions are cooked for a long time. They need this time so that the sugars can slowly be coaxed out, turning the onions entirely brown (not black or charred), and very sweet. It’s from this sugar that the onions get the name carmalized onions, and it’s also the reason they’re so very, very good.

This recipe calls for 5 onions, which might seem like a lot. But remember, onions cook down to a much smaller size when being cooked. And even if you’re left with an abundance, the onions will keep in an airtight container in the fridge for about a week.

Just one more thing about these onions before we move on to the recipe. You’ll notice that the recipe also calls for the onions to be sliced “Lyonnaise,” but just what the heck does this mean? Many, many cooks cut their onions with the grain, that is, from side to side instead of top to bottom. This is a big mistake. Slicing your onions this way will cause them to quickly break down, and you’ll be left with little onion bits instead of nice slices. Also, slicing your onions Lyonnaise also just makes for much better-looking onions when they’re done, and it’s what will separate you from the amateurs.

Ingredients:

  • 5 onions, sliced Lyonnaise 
  • 3 tablespoons butter
  • 3 tablespoons vegetable oil 
  • Wine, vinegar, lemon juice, or broth (optional)
  • Salt

Directions:

1.) Place a large saucepan over medium-low heat. Add the butter and the oil.

2.) When the butter and oil have melted together, add the sliced onions, along with a generous pinch of salt, and toss to complete coat them in the fat. Stir, keep over medium-low heat and let cook for 45 minutes to one hour, until the onions are very soft and entirely brown. The level of carmalization you take the onions to is up to you, but you definitely need to remove them from the heat once they turn dark brown. Otherwise, you’ll be left with burnt onions instead of carmalized ones. Also remember to stir the onions regularly while they are cooking so they all brown evenly and they don’t get stuck to the bottom of the pot.

3.) Once the onions are finished cooking, you can use the wine, vinegar, lemon juice, or broth to deglaze the pan. This step isn’t necessary, but doing so can lift any brown bits from the bottom of the pan, and will give you onions even more flavour.

4.) Serve and enjoy!

Copycat Two Bite Brownies

Originally published on June 18, 2016

Copycat recipes are some of my favourite kinds. You get to play around in your kitchen trying to get that dish to taste *just* right, and once you do, well, there’s a certain feeling of accomplishment that will have you strutting around like a superhero for a little while. I really thought copycat recipes couldn’t get any better. And then I added chocolate into the mix.

Ingredients:

  • 1/2 cup, plus 2 tablespoons, butter
  • 1/2 cup flour
  • 6 tablespoons unsweetened cocoa powder
  • 3/4 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla

Directions:

1.) Preheat oven to 350 degrees Fahrenheit and grease a muffin tin, or spray with non-stick cooking spray.

2.) In the bowl of a stand mixer, cream butter on medium speed. Add cocoa powder and mix well. Add sugar, egg and vanilla and continue to mix until all ingredients are thoroughly combined. Add the flour and mix just until the flour has been completely incorporated into the mix.

3.) Using your fingers or two spoons, drop about 2 tablespoons of batter into each muffin tin.

4.) Place in the oven and bake for 25 – 30 minutes, or until the brownies are fully set and a toothpick inserted into the center comes out clean. Do not over-bake, as the brownies will turn out quite hard!

5.) Serve and enjoy!

Grilled Chicken Legs with Beer Marinade

Originally published on June 21, 2016

Here in Ontario, Canada it has been hot for the past few days. I mean it’s been stifling, sweaty, don’t-you-dare-turn-on-that-oven kind of hot. So when we’ve absolutely had to eat, everything has gone outside to get cooked on the grill.

After just a couple of meals, barbecue sauce can quickly become overplayed, so when I need something a little different, tinkering around with different marinades is usually the way I go. Beer is most definitely not my favourite thing to drink (not since my college days), but it goes hand in hand with barbecue, and makes for a really great marinade for these grilled chicken legs.

  • 12 chicken legs
  • 1 bottle of beer, the darker the better
  • 1/2 onion, chopped
  • 1/2 cup olive oil
  • 2 cloves garlic, minced or grated
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground black pepper 

Directions:

1.) Place the chicken legs into a large bowl or resealable freezer bag. Mix together all of the other ingredients, pour them over the chicken legs and stir and mix thoroughly to ensure that the chicken is entirely coated. Place the chicken legs into the refrigerator and let marinate for 6 – 24 hours, turning occasionally.

2.) When chicken legs are finished marinating, coat the grill with oil and preheat to about 400 degrees Fahrenheit. When hot, remove chicken from the marinade, allowing the excess to shake or drip off. Place on the grill and cook for about 10 – 12 minutes per side, until the internal temperature reaches 165 degrees Fahrenheit and the juices run clear.

3.) Remove chicken from grill and allow to rest for about 5 minutes before serving.

4.) Serve and enjoy!