Archive for RECIPES

3 Easy Pie Recipes | Thanksgiving 2017

Homemade Pie Crust
Homemade Pumpkin Pie Spice
Thanksgiving Recipes
Holiday Recipes

Frequently Used & Favorite Items
Leaf Cookie Cutters

Pecan Pie
1 premade pie crust
2 ½ cups pecan halves
¼ cup butter, melted
1 cup corn syrup
½ cup brown sugar, packed
3 eggs
1 tsp vanilla extract
Salt to taste

In a large bowl, whisk together eggs, brown sugar, corn syrup and melted butter. Stir in pecans. Transfer mixture to pie shell and bake at 350ºF for 40-45 minutes, or until top is golden. If you find that the crust is browning too quickly, carefully tent a piece of aluminum foil over the top. Make sure the foil isn’t touching the pie filling. Allow pie to cool completely before serving.
Enjoy!

Apple Pie

1 premade pie crust
1 premade pie dough
7-8 granny smith apples, peeled, cored and chopped
½-¾ cup brown sugar, depending on sweetness of apples
2 tsp cinnamon
2 tbsp flour
1 egg, whisked (for egg wash)
1 tbsp sugar, for sprinkling (optional)

In a large bowl, coat apple slices with brown sugar, cinnamon and flour. Mix well. Pour apple mixture into pie shell and egg wash the visible pie dough. Top with rolled out pie dough and egg wash. Sprinkle over sugar and cut 2 holes in the top of the pie to allow steam to escape. Bake at 350ºF for 45-50 minutes, or until crust is golden and apples have softened.
Enjoy!

Spiced Maple Pumpkin Pie
1 premade deep dish pie shell
14 oz pumpkin purée, canned
2 eggs
½ cup brown sugar
½ cup whipping cream
2 tbsp sour cream
2 tbsp maple syrup
2 tbsp pumpkin pie spice (http://bit.ly/1W0Vi0x)
⅛ tsp cayenne (or to taste)
Salt to taste

In a large bowl, whisk all ingredients together. Pour into pie shell and bake at 350ºF for 40-45 minutes. Cool completely before serving.
Enjoy!

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Curried Cauliflower Soup | #Homemade

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Kitchen Essentials
Immersion Blender

Homemade Soup Recipes
Slow Cooker Recipes
Homemade Broth Recipes
#Meatless Monday Recipes

Frequently Used & Favorite Items

Curried Cauliflower
1 cauliflower head, cut into florets
3 carrots, diced
1 onion, finely diced
3 garlic cloves, minced
1 tsp ginger, freshly grated
2 tbsp curry powder
6 cups vegetable broth
1 can coconut milk
Oil
Salt and pepper to taste
¼ cup coconut yogurt to serve
Cilantro for garnish

On a parchment lined baking sheet, toss cauliflower and carrots with oil, salt & pepper and curry powder. Bake at 425ºF for 15-20 minutes, or until golden and tender. In a large Dutch oven over medium-high heat, add oil. Add onions and cook until softened. Add garlic and ginger and cook until fragrant. Add roasted cauliflower and carrots and cover with coconut milk and broth. Bring to a boil and reduce to a simmer. Cook for 5-10 minutes, or until vegetables have completely softened. Remove from heat and use an immersion blender to purée soup until smooth. Season with salt and pepper to taste.
Enjoy!

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Chicken Noodle Soup

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes
Classic Chicken Noodle Soup
Homemade Broth Recipes

Frequently Used & Favorite Items

Spicy Chicken Noodle Soup
1 onion, finely sliced
2 garlic cloves, minced
2 red peppers, finely sliced
2 tbsp ginger, freshly grated
2 tbsp red curry paste
2 red chilies, thinly sliced
4 cups chicken broth
1 can coconut milk
1 tbsp fish sauce
2 cups chicken, cooked and shredded
2 packages ramen noodles, flavour packets discarded
2 tbsp cilantro, chopped
1 lime, zest and juice
Green onion for garnish

Oil
Salt and pepper to taste

In a large pot over medium-high heat, add oil. Add onion and pepper and cook for 2-3 minutes, Add garlic, chili and ginger and cook until fragrant. Add curry paste, fish sauce, and chicken. Pour over coconut milk and broth. Bring to a boil and add noodles. Cook until noodles are tender and stir in parsley, lime zest and juice.
Enjoy!

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3 Homemade Broth Recipes

Soup Made Easy eBook Available Here

Dutch Oven Options:
Lodge
Cuisinart
Staub
Le Creuset

Homemade Soup Recipes
Slow Cooker Recipes

Featured Recipes:
French Onion Soup
Smoky Corn Chowder
Loaded Baked Potato Soup
One Pot Mushroom Pasta
Mushroom Risotto
Cream of Mushroom Soup

Frequently Used & Favorite Items

Classic Chicken Broth
1 whole chicken or chicken carcass
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 onions, cut into quarters
10 parsley sprigs
1 garlic bulb, cut in half to expose cloves
1 bay leaf
2 tsp peppercorns
2 thyme sprigs
Salt to taste

Place all ingredients into a large Dutch oven or pot and cover with water Simmer for 2-3 hours. Season with salt and pepper to taste. Carefully, strain the broth and allow to cool. Once cooled completely, the fat will harden on the surface of the broth. If you do not want to use it, remove fat using a slotted spoon.
Enjoy!
*If using whole chicken, cooked chicken meat can be used in other recipes, so do not throw it away!

Mushroom Broth
2lb mixed mushrooms, roughly chopped (cremini, button, oyster, shiitake, porcini…)
1 onion, roughly chopped
1 celery stalk, roughly chopped
1 carrot, roughly chopped
1 garlic bulb, cut in half to expose cloves
3 thyme sprigs
5 parsley sprigs
1 bay leaf
1 tbsp soy sauce or tamari
2 tsp peppercorns
Salt to taste
oil

In a large Dutch oven over medium-high heat, add oil. Add mushrooms and onion to the pan and cook for 3-4 minutes, stirring occasionally. Add remaining ingredients to the pot and cover with 12 cups of water. Simmer for 1.5-2 hours. Season with salt and pepper to taste. Carefully, strain broth and allow to cool.
Enjoy!

Seafood Broth
3-4 cups shellfish shells (shrimp, crab, lobster, crawfish)
3 carrots, roughly chopped
3 onions, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves
½ cup white wine
2 tbsp tomato paste
1 bay leaf
2 thyme sprigs
10 parsley sprigs
2 tbsp fish sauce
2 tsp peppercorns
Salt to taste
Oil

In a large dutch oven or pot over medium-high heat, add oil. Add shells and sautée for 2-3 minutes. Add wine and cook for 1 minutes. Add onions, celery, carrots, garlic and tomato paste. Season with salt and pepper to taste, herbs and fish sauce. Cover with water and simmer for 1-2 hours. Carefully, strain the broth and allow to cool.
Enjoy!

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3 Baked Sweet Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes
Buffalo Chicken
Buffalo Chicken Dip
Buffalo Chicken Nachos

Frequently Used & Favorite Items

Harvest Stuffed Sweet Potato

2 sweet potatoes
1 cup kale, chopped and massaged in 1 tsp olive oil
¼ cup goat cheese, crumbled
¼ cup dried cranberries
¼ cup walnuts, chopped
2 tsp honey or balsamic glaze

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. Stuff with kale and top with goat cheese, dried cranberries and walnuts. Drizzle with honey or balsamic glaze.
Enjoy!

Buffalo Chicken Stuffed Sweet Potatoes
Buffalo Chicken: http://bit.ly/2wUshN4
Buffalo Chicken Dip: http://bit.ly/2xyFgWq
Buffalo Chicken Nachos: http://bit.ly/2wSsrZW
2 sweet potatoes
2 cups chicken, cooked and shredded
½ cup hot sauce
¼ cup celery, finely diced
½ cup crumbled blue cheese

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato.  In a medium bowl, combine chicken and hot sauce. Stuff potatoes with buffalo chicken mixture and top with celery and crumbled blue cheese. Bake at 400ºF for 8-10 minutes or until chicken is hot and blue cheese has softened.
Enjoy!

Jalapeno Popper Stuffed Potato
2 sweet potatoes
¾ cup cream cheese
¼ cup bacon, crumbled
¼ cup pickled jalapeños
¼ cup green onions, thinly sliced
½ cup cheddar cheese, shredded

Using a fork, carefully pierce the skin of the sweet potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Allow to cool slightly before handling. Cut sweet potatoes in half and using a fork, fluff the insides of the potato. In a medium bowl, mix together cream cheese, bacon, pickled jalapenos and green onion. Set aside. Stuff with cream cheese mixture and top with cheddar cheese. Bake at 400ºF for 7-10 minutes or until cheese is completely melted.
Enjoy!

*SOME links provided above are affiliate links

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3 Baked Potato Recipes!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items
French Onion Baked Potatoes
4 russet potatoes
2 tbsp butter
4 onions, sliced
2 garlic cloves, minced
2 tsp fresh thyme leaves
½ cup beef broth or mushroom broth
1 tsp Worcestershire sauce or soy sauce
½ cup gruyere, grated
Parsley to garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile, to make French onion filling, add butter to a large skillet over medium-high heat. Add onions and season with salt & pepper. Cook over medium-low heat for 15-25 minutes, or until onions are soft and golden. Add garlic and thyme and cook for another minute. Deglaze the pan by adding some worcestershire sauce and beef broth. Cook for another 1-2 minutes or until beef broth has reduced slightly. Remove from heat and set aside. Once potatoes are fork tender, using a paring knife, slice a pocket into them. Stuff with onion mixture and top with gruyere. Bake at 400ºF for 5-7 minutes, or until cheese is bubbly and melted.
Garnish with some fresh parsley and enjoy!

Pizza Baked Potatoes
4 russet potatoes
½ cup tomato sauce
¼ cup mini pepperoni slices
¼ cup green pepper, finely diced
¼ cup hot banana peppers
½ cup mozzarella, shredded

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Once baked, slice a pocket into the potato. Spoon in a layer of tomato sauce into each potato and top with desired ingredients. Bake at 400ºF for 5-7 minutes.
Enjoy!

Breakfast Baked Potatoes
4 russet potatoes
½ lb breakfast sausages, casings removed
½ cup onion, diced
1 tsp smoked paprika
1 tsp garlic powder
8 eggs
¼ cup cheddar cheese, grated (optional)
Green onion for garnish
Salt and pepper to taste

Using a fork, carefully pierce the skin of the potatoes all over. Rub with oil and season with salt to taste. Place on a non-stick baking sheet and bake at 350ºF for approximately 1 hour or until fork tender. Meanwhile in a medium skillet over medium-high heat, add oil. Add onions and cook for 2-3 minutes. Add sausage and break up the large chunks with the back of your spoon. Season with smoked paprika, garlic powder and pepper to taste. Once cooked, set aside. Once potatoes are cooked, cut a pocket into them and lightly fluff up the insides. Stuff skins with sausage, cheese and top with a freshly cracked egg. Bake at 400ºF for 8-10 minutes or until eggs are cooked to your liking. Garnish with green onion.
Season with fresh cracked pepper and enjoy!

*SOME links provided above are affiliate links

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3 Stuffed Pasta Shells!

Dinner Made Easy eBook AVAILABLE HERE

More Dinner Made Easy Recipes
Healthy Dinner Recipes
Soup Recipes

Frequently Used & Favorite Items

Italian Sausage Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb Italian sausage, removed from casings
½ cup onion, diced
2 cups kale, chopped
2 garlic cloves, minced
½ tsp red pepper flakes
2 ½ cups tomato sauce
1 cup ricotta cheese
½ cup mozzarella, shredded
¼ cup parmesan, grated
Fresh basil for garnish
Salt and pepper to taste
Oil

In a large skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes and add garlic. Add sausage and cook until no longer pink. Season with Italian seasoning and red pepper flakes and cook until fragrant. Add kale and cook until wilted. Add half of the tomato sauce and mix well. Remove from heat and stir in ricotta. Spread half of the remaining tomato sauce on an oven-safe baking dish. Stuff shells with sausage mixture and place into tomato sauce lined baking dish. Top with remaining sauce and mozzarella and parmesan and bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh basil.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Taco Stuffed Shells
12-14 large pasta shells, cooked and rinsed with cold water
1 lb ground beef
1 onion, diced
1 red pepper, diced
1 green pepper, diced
2 garlic cloves, minced
1 can black beans, rinsed and drained
2 tbsp taco seasoning
1 cup salsa
1 cup diced tomatoes
½ cup cheddar cheese, shredded
2 tbsp green onion for garnish
oil

In a large skillet over medium-high heat, add onion and bell peppers. Cook for 3-4 minutes and add garlic. Once fragrant, add beef. Continue to cook until beef is no longer pink. Season with salt and pepper to taste and taco seasoning. Add black beans. Mix well and remove from heat. Spread half of the salsa on an oven-safe baking dish. Stuff shells with beef mixture and place into baking dish. Top with remaining salsa and sprinkle over cheddar cheese. Bake at 350ºF for 15-20 minutes, or until hot and bubbly. Garnish with fresh green onions.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

Chicken Alfredo with Spinach
Alfredo Sauce:
2 tbsp butter
3 garlic cloves, minced
2 cups heavy cream
½ cup cream cheese
1 cup parmesan, grated
Pinch of nutmeg
½ tsp red pepper flakes (optional)
Salt and pepper to taste

Stuffed Shells:
12-14 large pasta shells, cooked and rinsed with cold water
2 cups chicken, cooked and shredded
1 cup frozen spinach, excess water squeezed out
1 cup mozzarella, shredded
Parmesan for garnish
Salt and pepper to taste

To make alfredo sauce, add butter to a saucepan over medium-high heat. Add garlic and cook until fragrant and softened. Reduce heat and add cream and cream cheese. Bring to a simmer while stirring. Once smooth, add parmesan, nutmeg and season with salt and pepper to taste. If using, add red pepper flakes. Mix well. Set aside ⅓ of the sauce. Spread a layer of the sauce into an oven safe baking dish and set the rest aside.

To make filling, mix together chicken, spinach mozzarella and half of alfredo remaining sauce. Stuff shells with chicken mixture and place in the sauce lined baking dish. Top with remaining alfredo sauce and sprinkle over mozzarella cheese. Bake at 350ºF for 20-25 minutes, or until hot and bubbly.
Enjoy!
*If cooking from frozen, add on 25-35 minutes to cooking time. If shells are browning too quickly, top with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.

*SOME links provided above are affiliate links

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3 EASY Pantry Meals | Dinner Made Easy

More Dinner Made Easy Recipes Here
Healthy Dinner Recipes Here
Soup Recipes Here

Frequently Used & Favorite Items

Tuna Fusilli
1lb fusilli pasta, cooked
½ tsp chili flakes
1 garlic clove, chopped
1 cup frozen green peas
2 tbsp capers
1 cup tomato sauce
2 can tuna in water
Oil

In a large skillet over medium-high heat, add oil. Add garlic and cook until fragrant.  Add pasta, tuna, peas, tomato sauce and capers. Season with chili flakes. Toss well and cook until heated through.
Enjoy!

Easy Rice Skillet
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
1 can chickpeas, rinsed and drained
1 cup diced tomatoes
2 cups chicken broth
½ tsp smoked paprika
2 cups frozen green beans
Salt and pepper to taste
Oil
Salt and pepper to taste

In a medium size pot or cast iron skillet over medium-high heat, add oil. Add onion and cook for 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add rice and cook for another 1-2 minutes. Add chickpeas, diced tomatoes, chicken broth and smoked paprika. Season with salt and pepper to taste. Bring mixture to a boil and reduce to a simmer. Cook for 15 minutes, or until most of the liquid is absorbed. Add green beans and cook until beans have heated through and all the liquid has absorbed.
Enjoy!

Hearty Black Bean Soup
1 cup red onion, finely diced
1 green pepper, finely diced
2 chipotle peppers in adobo sauce,
2 cans black beans, not drained
1 can diced tomatoes
3 cups vegetable broth
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
Oil
Salt and pepper to taste
Cilantro for garnish
Lime wedges for garnish

In a dutch oven over medium-high heat, add oil. Add onions and green pepper and cook for 2-3 minutes, or until softened. Add remaining ingredients and cook for 25-30 minutes. Use an immersion blender to puree soup and season with salt and pepper to taste. Garnish with fresh cilantro and lime wedges.
Enjoy!

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Wild Blueberry Smoothie | #PCDISCOVERSEASTCOAST

*This post was made as a paid collaboration with PC Blue Menu. For more information Click Here

I know, I know, technically autumn has arrived but if you’ve been in Toronto over the last week you wouldn’t know it; 30 degree days and nothing but sunshine as far as the eye can see. So just before I slip into my coziest sweater and start drinking pumpkin spiced everything, I’m sharing a recipe for my Wild Blueberry Smoothie that will transport your taste buds back to summer – no matter what time of year it is.

The inspiration for this delicious smoothie was a recent trip to Canada’s breathtaking East Coast with the amazing folks from President’s Choice.

About a dozen incredibly talented food enthusiasts from across the country joined us for an epic journey that included a tour of a salmon smokehouse that produces some of the best smoked salmon in the world…

A stunning breakfast featuring all of the NEW healthy but hearty offerings from PC Blue Menu…

AND a full holiday dinner with all the fixings!

Needless to say, it was a feast for the senses and I gladly ate EVERYTHING IN SIGHT!!

But the biggest highlight for me was the all-you-can-eat opportunity to pick fresh wild blueberries at one of the most gorgeous farms I’ve ever seen.

Wild Blueberries are abundant on the East Coast and are harvested through August and September. The best part is that they can be frozen almost immediately after picking and then enjoyed in everything from mimosas to sauces to smoothies year round.

If you’ve never tried wild blueberries before, you’re in for a treat. They are smaller than a traditional blueberry and have a more concentrated flavour that makes them exceptional in things like this incredible Wild Blueberry Smoothie

WILD BLUEBERRY SMOOTHIE

  • ½ cup almond milk
  • 1 cup PC Frozen Wild Blueberries
  • 1 banana
  • 2 tbsp quick oats
  • ½ tsp vanilla extract

Combine all of the ingredients in a blender and blend until smooth. Enjoy immediately!

I want to send a very special thanks to the lovely ladies at President’s Choice for the amazing experience. It was truly memorable and the FOOD was simply divine. I can’t wait to do it again soon! xo

Oh, and if you’re looking for some delicious but nutritious snack inspiration, check out these tasty ideas featuring PC Blue Menu! #yum

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3 EASY One Pot Pasta Recipes | Dinner Made Easy

More One Pot Pasta Recipes Available Here
More One Pot Recipes Available Here
More Dinner Made Easy Recipes Available Here
Healthy Dinner Recipes Available Here
Soup Recipes Available Here

Frequently Used & Favorite Items Here

Creamy Cajun Pasta
½ cup onion, thinly sliced
1 celery stalk, chopped
½ cup green pepper, diced
1 cup kielbasa, sliced
1 garlic clove, minced
3 tbsp cajun seasoning http://bit.ly/2vLJkAY
1 lb linguine
4 cups chicken broth
½ cup heavy cream
1 lb shrimp, peeled
1 tbsp parsley, for garnish
Oil
Salt and pepper to taste

In a large dutch oven over medium-high heat, add oil. Add onion, celery, green pepper and kielbasa and cook for 2-3 minutes. Add garlic and cajun seasoning and cook until fragrant. Add pasta, broth, and cream. Cook, stirring frequently for 6-7 minutes and add shrimp. Continue to cook for another 4-5 minutes, or until pasta and shrimp are cooked through, and liquid has absorbed. Garnish with parsley.
Enjoy!

Spinach & Artichoke Penne
2 cups mushrooms, sliced
1 onion, diced
2 garlic cloves, minced
1 cup artichoke hearts, drained
1 tsp oregano
1 lb penne
5 cups vegetable broth
4 cups fresh chopped spinach
¾ cup parmesan, grated (or a vegetarian option)
oil
Salt and pepper to taste

In a dutch oven oven medium-high heat, add oil. Add onions and mushrooms and cook for 3-4 minutes, or until mushrooms and onions have softened. Add garlic and cook for another minute. Add artichoke oregano, hearts, pasta and vegetable broth. Cook for 10-12 minutes, stirring frequently, until pasta is almost cooked. Add spinach and cook for another 1-2 minutes or until completely wilted and pasta is cooked to your liking. Stir in parmesan.
Enjoy!

One Pot Carbonara
1 cup pancetta, diced
1 lb spaghetti
4 cups vegetable broth
3 garlic cloves, minced
⅔ cup half and half cream
2 eggs
½ cup parmesan, grated
2 tbsp parsley, chopped for garnish
Salt and pepper to taste

In a small bowl, whisk together cream, eggs and parmesan. Set aside. In a large dutch oven, add pancetta and cook until lightly crispy. Remove from pot and set aside. Add broth to pan and deglaze. Add spaghetti and garlic and bring to a simmer. Stir pasta frequently and cook until pasta is cooked through and liquid has been completely absorbed. Lower heat and pour over cream sauce and mix well. Return pancetta to pan and combine. Garnish with fresh parsley.
Enjoy!

*SOME links provided above are affiliate links

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