Double Potato Soup

Originally published on December 1, 2017

One of my very good friends that I’ve known since public school helped me make this soup when I went home last for a visit. As we were making it she told me that she had made potato soup before, but had never considered adding a little bit of sweet potato to it. So, I considered if she hadn’t (and she likes to cook), what are the chances that some of my readers had never considered it before either? Probably pretty good, right? Just like this soup!

The sweet potato brings an extra kick to this soup that gives it so much more complexity and tastiness than regular potato soup. And, it’s super easy to whip up. We did it in about an hour while we giggled and drank wine, so I’m guessing it could be made even quicker than that!

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 3 cloves of garlic, minced
  • 4 cups of chicken stock (or veggie stock to make it vegetarian)
  • 2 cups of water
  • 3 tablespoons thyme leaves, roughly chopped
  • 5 large Russet potatoes, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1/2 cup freshly grated Parmesan cheese
  • Salt, to taste
  • Pepper, to taste
  • Bacon bits, for garnish
  • Sour cream, for garnish
  • Green onions, thinly sliced, for garnish

Directions:

1.)Heat olive oil in a large pot over medium heat. When hot add the onion, carrots, and celery and season with salt and pepper. Cook, stirring occasionally, for about 5 minutes until the vegetables start to become fragrant. Add the garlic, stir, and cook for another 30 seconds.

2.) Add the chicken stock and water, turn heat to high, and bring to a boil.

3.) Once boiling, add the potato and sweet potato and allow it to boil again before turning heat down to a simmer. Let simmer for about 20 to 30 minutes, until all potatoes are tender.

4.) Remove pot from the heat and then blend everything together with an immersion blender until smooth. If you don’t have an immersion blender, this can be done in a regular blender; just remember to blend it in batches so your blender doesn’t explode.

5.) If the soup has cooled some, return it to the burner over low heat and allow it to warm through again. Taste and season with more salt and pepper if it needs more seasoning.

6.) Ladle the potato soup into bowls and garnish with bacon bits, sour cream, and green onions.

7.) Serve and enjoy!

Santa Veggie Tray

Originally posted on December 7, 2017

Having a big holiday party this year? Don’t you dare buy one of those prepackaged veggie trays that are overpriced and well, let’s face it, a little boring. Not when you can get super creative and make a Santa veggie tray instead! This is one that I did for a family gathering and it got lots of ‘oohs’ and ‘aahs’ as people gathered around wanting to take a picture of it before pieces started going missing. Little did I know then that there are tons of holiday-inspired veggie tray ideas out there. I’m hoping to do a Christmas tree one next for you guys! They’re so dead simple, and really spruce up the food table at any holiday bash.

Ingredients:

  • 1 cucumber, peeled and sliced thinly
  • 1 red bell pepper, cut into thin strips
  • 1 head of cauliflower, cut into small florets
  • 1 pint of cherry tomatoes
  • 2 olives, whole or slices

Instructions:

1.) Place the cucumbers in the middle of a large serving platter. These will be Santa’s face.

2.) Arrange the red pepper into a triangle on top of the cucumbers. You want to make it look like a hat. Leave out one thin strip of the red pepper.

3.) Arrange most of the cauliflower florets below the cucumbers to form Santa’s beard. Then place some just above the cucumbers to make up the trim of Santa’s hat.

4.) Fill in the bottom of the platter, below the cauliflower, with cherry tomatoes to look like Santa’s suit.

5.) For the pom-pom on Santa’s hat, you have a couple of options. You can fill a small ramekin with Ranch dressing and place it at the top of the red pepper triangle; this is what most people do. Or, if you’re like me and the only ramekin you had was far too big, you can place a large piece (or a couple of small pieces) of cauliflower there instead.

6.) Place the small reserved piece of bell pepper in the middle of Santa’s beard to form his mouth and place the olives at the top of the cucumbers to make his eyes.

Caprese Salad Wreath

Originally published on December 20, 2017

The holidays can sure be stressful. So I guess it’s a good thing that we have all the wonderful food surrounding us to help us forget about those long lines, the many Christmas presents we still have to buy, and all the other stuff that goes with the holidays. But just sit back, relax for a second, and most importantly – breathe!! We will all get through it, and in the end we’ll be a little happier for it, and a little bit fuller.

This Caprese Salad Wreath was made for a holiday party that we threw for my husband’s work. But don’t worry. Even if throwing a party is adding to your stress, this delicious appetizer will not. It’s dead simple to make and so pretty that if you’re lacking a centrepiece, it can fill in there for you too. But there are only five more days until Christmas, so let’s get going.

Ingredients:

  • About 3 cups of cherry tomatoes
  • About 2 cups of bocconcini
  • 1 tablespoon dried Italian seasoning
  • 2 tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup basil leaves, rolled and sliced
  • 1 1/2 cups balsamic vinegar
  • 3 tablespoons brown sugar
  • About 50 short skewers

Directions:

1. Combine the balsamic vinegar and the brown sugar in a medium-sized saucepan. Heat over low and heat just until the sugar has dissolved. Then turn heat to medium so the mixture comes to a light simmer. Simmer for 10 – 15 minutes, until the mixture has reached a syrup consistency and has reduced by about 1/3. Set aside and allow to cool.

2. Combine the tomatoes, bocconcini, Italian seasoning, salt, pepper, and olive oil in a large bowl. Toss gently with your hands so everything is covered with a bit of olive oil and some seasoning. One by one, push one tomato onto a skewer and put it to the end. Add one ball of bocconcini, then another tomato. Repeat until all remaining skewers have tomatoes and bocconcini on them.

3. Place the balsamic vinegar reduction in a small ramekin and place in the centre of a large platter. Arrange the skewers around them in a large circle (to resemble a wreath). Sprinkle the chopped and sliced basil leaves around the skewers.

Figs Stuffed with Goat Cheese

Originally published on December 28, 2017

Fresh figs are really hard to find around here. I’m sure if they were more accessible, I’d make them (and eat them!) a whole lot more than I do now. They’re one of those fruits that is almost like candy to eat, but so much better.

I made these for a Christmas party my husband threw for his work, and they were scarfed down pretty quickly. Some people had never even eaten a fresh fig before, so I was glad to introduce them to it. And while figs are fairly good to enjoy all on their own, they’re even better when you stuff ‘em with goat cheese, wrap prosciutto around them and then drizzle them with just a speck of honey. While people did like them, I still had plenty of leftovers. And needless to say, I didn’t mind that in the least.

Ingredients:

  • 10 – 15 figs
  • 1 cup goat cheese
  • 6 or 7 prosciutto slices, cut in half horizontally
  • 2 tablespoons honey

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut each fig in half.

2.) Press about 1 tablespoon of goat cheese into the center of each fig. Take one piece (one half) of a slice of prosciutto and wrap it around the center of the fig, so some of the fig and most of the goat cheese is covered. As you finish wrapping the figs, place them onto the baking sheet in a single layer.

3.) When all of the figs have been stuffed and wrapped, place them into the oven for about 10 minutes, just until the edges of the prosciutto are starting to brown and curl.

4.) Remove the figs from the oven and while they are still warm drizzle them all with just a little bit of honey.

5.) Serve and enjoy!

Sheila’s Marinade

Originally published on January 9, 2018

So, I’m not very big on the idea of “New Year, new me” because I think the old me is pretty good. But, after the holidays every year, I do try to eat a little cleaner and a little lighter – for at least a few weeks. I heard somewhere once that people tend to gain between 5 to 10 pounds over the holiday months, and it’s no wonder why. With so much delicious food, it does seem as though the holidays are strictly meant for eating. Oh, and being with loved ones and cherishing the spirit of giving and all that. But mostly, it’s about the eating. So, especially at the beginning of January, I like to pull back just a tiny bit. But that doesn’t mean I can’t still eat delicious food.

And that’s why I’m so thankful for this delicious marinade my friend Sheila sent me just before Christmas. She used it on duck (which looked so phenomenal I instantly wished I had a teleportation device so I could enjoy it with her), but when she gave me the recipe she mentioned it’s also really good on roast chicken and salmon.

Marinating a roast chicken is still on my to-do list with this one, but I started off with salmon. It’s so good, you’ll want to eat it right out of the bowl as you mix it up; probably why Sheila recommended doubling the recipe. You won’t have to fight that temptation for long though, as it takes just a few minutes to whip up and then you just need to pour it over the salmon and give it a quick bake. There are a lot of ways I like to enjoy salmon, but this might be my new go-to.

Ingredients:

  • 4 salmon fillets (doesn’t matter if the skin is on or off, you’re choice)
  • 4 tablespoons soy sauce
  • 5 cloves of garlic, minced
  • 1/2 teaspoon white sugar
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons ground ginger

Directions:

1.) Preheat the oven to 450 degrees Fahrenheit and line a baking sheet with aluminum foil. Oil the foil slightly so the salmon doesn’t stick.

2.) Whisk all ingredients, except the salmon, together in a small bowl. Place the salmon on the baking sheet (skin-side down if you’re leaving the skin on) and pour the marinade evenly over top.

3.) Place the baking sheet into the hot oven and bake for 10 to 15 minutes, depending on the size of your fillets. When the flesh of the salmon just starts to separate into definable layers, it is ready.

4.) Serve and enjoy!

Brie-Stuffed Pork Chops with Cranberry Sauce

Originally published on January 25, 2018

I’ve been trying to eat better lately, which means that my pantry is filled with all kinds of healthy snacks including raisins, nuts, and dried cranberries. The other night for dinner I was staring into my pantry trying to come up with an idea that would go well with the beautiful thick pork chops I had sitting out, and my eyes landed on the dried cranberries.

Thinking about how beautifully cranberries and pork go together, and remembering that I also had some brie left in my fridge, inspiration struck and I had my dinner. Or at least the idea for it. I was going to stuff the pork chops with brie and cover it with a thin cranberry sauce – not the chunky stuff you eat over the holidays, but a nice light sauce that would bring a huge punch of flavour. Not that much longer, my idea turned into dinner and every bite was perfect. Brie, cranberries and pork chops, what a beautiful combination!

Ingredients:

  • 4 bone-in pork chops, 1 1/2″ to 2″ thick
  • 1/2 cup brie, rind removed
  • 2 teaspoons fresh thyme, chopped
  • Salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons olive oil
  • 1 cup dried cranberries 
  • 1/2 cup chicken broth
  • 1/2 cup pure maple syrup
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard

Directions:

1.) Preheat the oven to 375 degrees Fahrenheit.

2.) Start by stuffing the pork chops. To do it, lay a pork chop on a cutting board or work surface with the thin end facing towards you. Using a small paring knife, cut a small slit into that thin end and keep inserting your knife lengthwise up the chop, close to the bone. Once the knife is near the top, but hasn’t cut all the way through, move your knife to the other side of the chop, away from the bone, creating a small pocket. Stop cutting once you reach about halfway down the other side of the chop and then remove your knife through the small opening you made on the bottom.

3.) Divide the brie evenly among the four pork chops, stuffing a little bit of it into each pork chop through the opening you made and into the pocket. When each chop has been stuffed, sprinkle both sides of each pork chop generously with the thyme, salt and pepper.

4.) Heat the olive oil in a cast iron skillet (or other oven-proof heavy-bottomed frying pan) over medium-high heat. When oil is hot, sear the pork chops on each side for about 3 minutes, until the pork chops have been seared on both sides and have started to turn golden brown. Then transfer them to the oven for about 10 minutes, until they have been cooked through.

5.) While the pork chops are cooking in the oven, start the sauce. Place the dried cranberries, chicken broth, maple syrup, cider vinegar, and Dijon mustard in a large skillet. Season with salt and pepper and bring to a boil before reducing to a simmer. Cook, whisking regularly, to incorporate the mustard and reduce it until it’s reached a sauce consistency, about 7 minutes.

6.) Place the pork chops on a large platter and cover them completely with the sauce.

7.) Serve and enjoy!

Honey Garlic Chicken Skewers

Originally published on March 19, 2018

Hello again!  Things get so busy sometimes and unfortunately, I can’t always do everything all the time. So, at the beginning of the year I took a little hiatus from the blog. But I am back and ready to have at ‘er!

I hope you are too, because while I may not have been on the blog, I have been in the kitchen. And, deciding that 2018 is going to be the year I start to really pay attention to what I’m eating (or perhaps more importantly, what I’m not eating), I’ve got loads of healthy goodies and nutritious recipes that don’t lose any of the deliciousness.

These Honey Garlic Chicken Skewers are just one example. They’re so yummy, easy to throw together, and can be used for so many things. I did them as a quick and easy supper for a sleepover but they’d work great as an appetizer too. And I can tell you, if you have any leftovers, they also make a nice quick snack when you just need a little something. They’re perfect, and I can’t think of a better way to get back to blogging!

Ingredients:

  • 4 boneless skinless chicken breasts
  • 1 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • Green onions, sliced for garnish (optional)

Directions:

1.) One by one, place each chicken breast in a plastic resealable bag or between two pieces of parchment or wax paper. Using a meat mallet or a rolling pin, lightly pound each chicken breast so it is of even thickness throughout. Set aside and repeat with all remaining chicken breasts. Once all chicken breasts have been pounded, slice them into 1″ strips, widthwise across the breast. Set chicken strips aside.

2.) In a large bowl whisk together the ginger, garlic, honey, and soy sauce until all ingredients are well combined. Place chicken strips into the marinade, turning to coat, and let marinate for 30 minutes.

3.) When ready to cook, insert a skewer into each chicken strip, going up the centre of each but not all the way through the end. Set each piece of chicken aside as it’s skewered and continue on with remaining chicken. If you’re using wooden skewers, you may want to soak them for a good 30 minutes if you’re going to grill them. I never find this works and always have burnt skewers, but I have a trick in the next step to correct the problem.

4.) When ready to cook, heat an indoor grill or griddle to medium-high heat, or about 375 degrees Fahrenheit. Before it becomes too hot, lay a piece of aluminum foil along the bottom. When you place the skewers on, let the wooden skewers hang over the piece of aluminum while the chicken is still in direct contact with the heat.

5.) When the grill or griddle is hot, place your chicken on and cook for about 6 minutes per side. When the chicken is finished cooking, garnish with green onions.

6.) Serve and enjoy!

Flank Steak with Tomatoes and Basil

Originally published on March 24, 2018

Sometimes I know what flavors I want to eat, but I don’t know how I want to put them together. When that is the case, I often find that going simple is best. And those usually turn out to be the best kind of meals.

This Flank Steak with Tomatoes and Basil dish is exactly what you would expect from its title. It’s simple, it’s super quick to prepare, and it will give you all the flavors you’ve been looking for too.

Ingredients:

  • 1 2-pound flank steak
  • 4 tablespoons olive oil, divided
  • 2 tomatoes, diced
  • 3 tablespoons fresh basil, sliced in a chiffanode 
  • 1 tablespoon of white wine vinegar
  • Lots of salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit.

2.) Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat. While the oil is getting hot, pat the flank steak dry and generously season with black pepper and a generous amount of salt on each side. These two simple seasonings are the only thing the steak is getting to enhance its flavor, so use more salt than you think you have to.

3.) When the oil is hot, almost smoking, add the flank steak to the cast iron skillet. Let it sear and form a good crust for about 4 minutes then flip and cook the other side for another 3 – 4 minutes. You may want to check the temperature of the steak at this point. If it still feels like it needs a few more minutes, place in the oven for no longer than 3 minutes for medium to medium-rare.

4.) While the steak is cooking, place the tomatoes and basil in a medium-sized bowl. Stir to mix and then add the remaining 2 tablespoons of olive oil, white wine vinegar, a good teaspoon or so of salt, and 1/2 teaspoon of white pepper. Stir everything together one more time.

5.) When the flank steak comes off the heat, transfer to a cutting board and let it rest for five minutes. Then slice across the grain and plate. Top with a couple tablespoons of the tomato mixture.

6.) Serve and enjoy!

Maple Roasted Root Vegetables

Originally published on March 28, 2018

Well it’s Maple Syrup Season up in the Great White North, and now is the time I usually start putting maple syrup into anything I touch. Maple Syrup Season is an exciting time. It’s the first real crop of the season because, in my area, it’s still really too cold to grow anything outside, but it’s just warm enough that the ground is softening and the sap starts flowing.

It’s the type of weather that makes these Maple Roasted Root Vegetables perfect. Warm and comforting vegetables with the sweet taste that reminds us spring really is just around the corner!

Ingredients:

  • 1 pound carrots, cut into chunks
  • 3 – 4 beets, peeled and sliced into 1/4″ chunks
  • 1 onion, cut into large chunks
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon freshly ground black pepper

Directions:

1.) Preheat oven to 375 degrees Fahrenheit and grease a 9″ x 13″ casserole dish with olive oil.

2.) Place all vegetables into a large bowl. In a small bowl whisk together the balsamic vinegar, olive oil, maple syrup, cinnamon, and freshly ground black pepper. Pour most of the marinade over the vegetables, reserving two tablespoons. Stir everything together so that the vegetables are evenly coated.

3.) Pour the vegetables into the prepared casserole dish, spreading them out evenly. Place the pan into the hot oven and roast for 45 – 60 minutes or until the vegetables are tender. 10 minutes before the vegetables are finished roasting, pour the remaining marinade over top of them and stir.

4.) Serve and enjoy!

Easy Lo Mein

Originally published on April 9, 2018

I love noodles, especially Chinese noodles that are coated in a salty, fatty sauce. I would always choose noodles over rice and they may be even easier to make, as you’ll see in this Easy Lo Mein recipe. You can add even more vegetables or protein such as chicken or tofu if you want to make it a full meal. On the night I made it, we were having a full Chinese buffet at our house with egg rolls, a platter of vegetables, and chicken balls so there was no need to add too much more to the noodles.

Ingredients:

  • 8 ounces lo mein noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup Savoy cabbage, shredded
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon Sriracha
  • Sliced green onions, for garnish

Directions:

1.) In a small bowl whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha. Set aside.

2.) Bring a large pot of water to a boil. Salt the water generously and add the lo mein noodles. Cook according to package directions and drain.

3.) Heat olive oil in a large skillet or wok over medium-high heat. Add carrot and Savoy cabbage and cook for just a few minutes, until the carrots have just slightly softened, about 3 to 4 minutes. Add garlic and cook for another 30 seconds.

4.) Stir egg noodles into the vegetables and add soy sauce mixture. Toss gently to combine.

5.) Serve and enjoy!