Tuesday, April 30, 2013

Day 120: Savoury Potato & Radish Salad with a Dijon Mustard Vinaigrette

12 new yukon gold potatoes, boiled and thinly sliced
4 radishes, thinly sliced
3 T fresh cilantro, coarsely chopped
1/2 cup olive oil
1/4 cup white wine vinegar
3 T Dijon mustard
1 shallot, finely chopped
1 garlic clove, crushed
1/4 tsp sugar
salt and pepper to taste

1) Mix olive oil, vinegar, mustard, shallot, garlic, sugar, salt and pepper with a whisk until smooth.
2) Pour over potatoes and radishes in a bowl and gently stir until potatoes and radishes are coated with the dressing.
3)Garnish with cilantro and serve.


Monday, April 29, 2013

Day 119: A Holiday & Fettuccine Alfredo with sauteed Mushrooms

So, today I wanted to let you all know that I am going to be on vacation for the month of May! I'm going to Europe! I am very excited but I won't be neglecting my 365 Challenge; I will still be posting my recipes everyday.  However, I should also have a lot of other interesting things to share with you as well.   I don't leave until Saturday but this week will be BUSY. One of the places I am going to is Italy so, I thought I would share a classic pasta recipe today. Hope you enjoy!

1 package fresh fettuccine, prepared
2 cups crimini mushrooms, sliced
1 cup butter
3/4 cup heavy cream
1 clove garlic, crushed
1/2 cup romano cheese, grated
1/2 cup parmesan cheese, grated
1 pinch nutmeg
salt and pepper to taste

1) In a large sauce pan add butter and cream and melt over medium low heat.
2) Add cheese to butter mixture and stir until melted and smooth.
3) Add garlic, cloves, salt and pepper and stir.  Simmer for approximately 2 minutes and set aside.
4) In a fry pan add mushrooms and sautee in butter with salt and pepper until slightly crispy. Set aside.
5) Stir pasta and sauce until pasta is covered with sauce.
6) Arrange fettuccine in a bowl and top with cracked pepper and sautéed mushrooms.


Sunday, April 28, 2013

Day 118: Coffee & Cream Smoothie

1/2 cup espresso
4 T sugar
1/4 cup cream
1 cup crushed ice
1/2 tsp vanilla

1) In a small bowl mix coffee and sugar until sugar dissolves then set aside to cool.
2) Add coffee and remaining ingredients to a blender and mix until smooth.
3) Serve in a glass with a straw.


Saturday, April 27, 2013

Day 117: Iced Lemonade

juice of 2 lemons (or 1/3 cup of lemon juice)
2 cups crushed ice
1 cup water
1/4 cup sugar
lemon slice and mint sprig for garnish

1) In a blender add lemon juice, crushed ice and sugar and mix until smooth.
2) Pour into a glass and serve with a straw and a garnish of lemon and mint.

Friday, April 26, 2013

Day 116: Open-Faced Baby Roma & Cheese on Toast

1 slice white bread, toasted and buttered
3 slices marble cheese
3-4 baby roma tomatoes sliced in 1/3 pieces.
salt and pepper to taste
1 pinch dry basil

1) Arrange cheese on warm toast.
2) Lay tomatoes on top of cheese.
3) Season with basil, salt and pepper.


Thursday, April 25, 2013

Day 115: Roasted Indian Eggplant

Here is a wonderful side dish that can accompany chicken or beef quite nicely...

6-8 Indian eggplants, halved
4 T olive oil
1 tsp herbs de provence
1 tsp thyme leaves
salt and pepper to taste

1) Arrange eggplant halves on a parchment lined baking sheet.
2) Drizzle olive oil over the eggplants making sure to coat generously.
3) Season with herbs, salt and pepper.
4) Bake in a 400F oven for 20 - 25 minutes.

Wednesday, April 24, 2013

Day 114: Blueberry Pancakes

2 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups milk
1/4 cup vegetable oil
2 eggs 
1 cup fresh blueberries

1) In a bowl mix all dry ingredients together until combined.
2) In a separate bowl beat eggs, milk and butter together.
3) In the bowl with the dry ingredients, create a well in the centre and slowly add the wet mixture to the dry while stirring. Mix until just incorporated being careful not to over stir.
4) Fold blueberries gently into the batter until just incorporated.
5) In a skillet, melt enough butter to coat the pan over medium high heat.
6) Fry pancakes on medium high heat and serve immediately. 

Tuesday, April 23, 2013

Day 113: Tomato Basil Crisps

8 - 10 crisp baguette rounds
4-5 tiny roma tomatoes, halved
1 large fresh basil leaf, thinly sliced
3 T goat cheese crumbles
salt and pepper to taste

1) Arrange crisps on a parchment lined baking sheet.
2) Place tomato halves on top of crisps.
3) Fill tomato halves with goat's cheese.
4) Season with salt and pepper and bake in a 450F oven for 8-10 minutes.
5) Transfer crackers to a platter and serve with a garnish of basil.

Monday, April 22, 2013

Day 112: Stuffed Baby Bell Peppers

6 baby bell peppers, cored and cleaned of seeds
1/2 cup cream cheese
1/4 cup goat's cheese
1/4 cup fresh basil, chopped
2 red baby bell peppers, finely diced
1 clove garlic, finely chopped
3 green onions, finely chopped
salt and pepper to taste

1) In a small bowl mix all cheese, chopped red pepper, basil, garlic, onions, salt and pepper.
2) Stuff peppers with the cheese mixture.
3) Place peppers onto a parchment lined baking sheet.
4) Bake at 350F for 15 - 20 minutes.


Sunday, April 21, 2013

Day 111: Potato Skins

6 potatoes, halved and baked
3 green onions, chopped
4 T bacon bits
1 cup cheddar cheese, grated
1/2 cup sour cream

1) Scoop the centre of each potato half leaving a thin layer of potato.
2) Sprinkle each half with a generous amount of cheese.
3) Top with green onion and bacon bits and place on a parchment lined baking sheet.
4) Bake at 450F for 10 minutes and serve with a spoonful of sour cream.

Saturday, April 20, 2013

Day 110: Lobster & Goat's Cheese Stuffed Mushrooms

10 white mushroom caps, stems removed
1 lobster tail, shelled and finely shredded
1/4 cup bread crumbs
1/3 cup plain goats cheese
salt and pepper to taste
cilantro, coarsely chopped for garnish

1) Arrange mushroom caps on a parchment lined baking sheet.
2) In a small bowl combine lobster, goat's cheese and bread crumbs and stir until combined.
3) Stuff mushroom caps with a generous spoonful of lobster mixture.
4) Bake mushrooms at 450F for 8 - 10 minutes.
5) Serve on a platter with a sprinkle of cilantro.

Friday, April 19, 2013

Day 109: Ballet Russe Cocktail

2 oz vodka
1 oz creme de casis
1/2 tsp lime juice

1) Mix all ingredients in a cocktail shaker half filled with crushed ice and shake vigorously.
2) Serve in a pretty glass and enjoy!

Thursday, April 18, 2013

Day 108: Roasted Butternut Squash

This is a great side dish with roasted chicken...

1 large Butternut squash
1/4 cup extra virgin olive oil
2 T fresh thyme leaves
salt and pepper to taste

1) Cut squash in half and place on a parchment lined baking sheet.
2) Sprinkle olive oil over each squash half.
3) Season with thyme, salt and pepper.
4) Bake in a 425F oven for approximately 45 minutes.


Wednesday, April 17, 2013

Day 107: Sweet Pea Shoot & Water Chesnut Salad with Clementine Sesame Dressing

This is a light Asian inspired salad that is slightly sweet and tangy.  Hope you enjoy!

1/4 cup sesame oil
1/4 cup white wine vinegar
1/2 tsp thyme leaves, dry
juice from 2 clementines
1 can water chestnuts
4 cups sweet pea shoots

1) Toss pea shoots and water chestnuts in a large bowl.
2) Add remaining ingredients to a small bowl and whisk until emulsified.
3) Pour dressing over salad and toss until incorporated.  Serve immediately.


Tuesday, April 16, 2013

Day 106: Caramelized Onions

Here is a recipe for a great accompaniment to everything from hot dogs to baked potatoes.  The key is to cook slowly at an even temperature.

1 large onion, thinly sliced
1/4 cup butter
salt and pepper to taste

1) Melt butter in a fry pan on medium heat.
2) Add onions, salt and pepper to butter and fry until onions become soft and translucent.
3) Reduce heat to low and continue to cook for about 20 - 30 minutes, stirring occasionally.

Monday, April 15, 2013

Day 105: Apple Sauce Muffins

1/2 cup butter
1 cup sugar
1/2 cup apple sauce
1 egg
1/2 tsp cinnamon
1 1/2 cup flour
1/4 tsp salt 
1/4 tsp baking soda

1. In the bowl of an electric mixer, cream butter and sugar together.
2. Add apple sauce and egg to butter mixture.
3. In a separate bowl, mix all dry ingredients together.
4. Slowly add the flour mixture to the butter mixture and mix until ingredients are incorporated.
5. Fill muffin tins 3/4 full. 
6. Bake in a 350ºF oven for approximately 25-30 minutes. 

Note: I recommend buttering and flouring your tins instead of using muffin pan liners to create a  crustier muffin base similar to the muffin top.


Sunday, April 14, 2013

Day 104: Shaved Mushroom & Parmesan Salad

8 mushrooms, very thinly sliced
5 radishes, thinly sliced
parmesan cheese, sliced paper thin with a box grater
3 T fresh thyme leaves
salt and pepper to taste
3 T olive oil

1) Arrange 4 plates with mushrooms, radiated and parmesan.
2) Drizzle olive oil over the salad
3) Season with thyme, salt and pepper and serve immediately.

Saturday, April 13, 2013

Day 103: Balsamic Vinaigrette

1 cup olive oil
1/2 cup balsamic vinaigrette
1 tsp old fashioned prepared mustard
1/2 tsp pepper
1 pinch of salt
1/4 tsp sugar
1/4 tsp dry thyme

1) In a bottle with a lid mix all ingredients and shake vigorously.
2) Serve over a bed of baby greens.

Friday, April 12, 2013

Day 102: Mushroom & Onion Omelette

2 eggs
1 tsp chives, finely chopped
2 mushrooms, thinly sliced and cut in half
salt and pepper to taste
2 T parmesan cheese
1 T butter

1) Beat eggs, chives, salt and pepper until fluffy.
2)  In a small fry pan heat butter until melted over medium heat.
3) Pour egg mixture into fry pan, coating the entire bottom of the pan.
4) Evenly sprinkle mushrooms on top of the eggs.
5) Sprinkle cheese on top of eggs.
6) Carefully fold the omelette in half and cook for another minute and serve.


Thursday, April 11, 2013

Day 101: Eggs in Toast

Here's a take on eggs and toast.  It is something my grandmother always made for me and my sisters whenever she came to visit.  The key to making these is low heat and a fair amount of butter.

1 slice of bread
1 egg
salt and pepper to taste
2 T butter
chives for garnish

1) In a small fry pan heat butter until melted on medium low heat.
2) Cut a hole in the centre of the bread about 1 1/2" in diameter.
3) Place bread into fry pan and crack egg to fill the hole in the centre of the bread and season.
4) Cook for a minute or two and then carefully turn the toast to cook the other side for another minute or so.

Wednesday, April 10, 2013

Day 100: Buttermilk Biscuits

My daughter decided to make biscuits today using our favourite recipe.  They are light and fluffy and just a little bit sweet.  Hope you enjoy!

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1/4 cup sugar
1/3 cup butter, cut into small pieces
1 cup buttermilk

1) In the bowl of an electric mixer, add all dry ingredients and mix until combined.
2) Add butter to flour mixture and beat on high until ingredients resemble a dry, crumbly consistency.
3) Gradually add milk and mix until the dough forms a ball.
4) Roll onto a floured surface to 1/2" thickness and cut with a 2" biscuit cutter.
5) Place biscuits onto a parchment lined baking sheet and bake for approximately 12 minutes at 450F.

Tuesday, April 9, 2013

Day 99: Pea Soup

2 T olive
1 medium onion, chopped
2 celery stocks, chopped
3 cups frozen peas, thawed
2 cans chicken stock
salt and pepper to taste


1. In a sauce pan cook onions in olive oil until they become translucent.
2. Add remaining ingredients and simmer for about 30 minutes.
3. Remove from heat and puree with a hand blender.
4. Serve with  a spoonful of creme fraîche and a mint leaf for garnish.


Monday, April 8, 2013

Day 98: Cajun Chicken

1 rotisserie chicken, cooked, deboned and sliced
2 T cajun spice
1/2 tsp black pepper
2 cloves garlic
2 T olive oil

1) In a fry pan heat olive oil and add chicken.  Stir and cook for 2 - 3 minutes.
2) Add spices and garlic to chicken and stir until chicken is coated.
3) Cook chicken until heated through.
4) Serve with a salad or on a sandwich.

Sunday, April 7, 2013

Day 97: Spicy Potato Salad

8 cups new potatoes, halved, cooked and cooled
1/2 large red onion, diced
1/4 cup fresh basil, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1/2 cup mayonnaise
1 T old-style prepared mustard
1/2 tsp chili pepper paste
3-4 green onions, chopped
1 tsp lemon juice
salt and pepper to taste

1) In a large bowl, add potatoes and onions.
2) In a small bowl mix remaining ingredients until combined.
3) Add dressing to potatoes and fold gently until potatoes are coated with the salad dressing.
4) Refrigerate for at least 30 minutes and serve.

Saturday, April 6, 2013

Day 96: Lemon Thyme Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup lemon juice
1/2 tsp dijon mustard
2 T fresh thyme leaves
salt and pepper to taste

In a small bowl, mix all ingredients until combined and serve over your favourite salad.


Friday, April 5, 2013

Day 95: Egg Salad with Crunchy Onions & Cilantro

2 eggs, boiled and diced
1/2 small white onion, finely chopped
3 T Cilantro, coarsely chopped
2 tsp mayonaise
1/2 tsp mustard
1- 2 dashes of hot pepper sauce
Salt and pepper to taste

1) In a small bowl  gently mix all ingredients until combined.
2) Sprinkle with extra salt, pepper and cilantro.
3) Serve on its own or use in a sandwich.

Thursday, April 4, 2013

Day 94: Apple Walnut Turkey Wrap

8 soft tortilla shells
2 cups roasted chicken meat, cut into bite sized pieces ( I like to use a grocery store rotisserie chicken)
1 cup walnut halves
1 green apple, thinly sliced
1/2 cup dried cranberries
whole romaine lettuce leaves
soft unripened goat's cheese crumbles
1/2 cup caesar dressing or mayonnaise

1) Lay lettuce leaves on top of 1/4 of each tortilla shell.
2) Assemble the rest of the ingredients on top of the lettuce leaves.
3) Roll the tortilla to form a cone shape and secure with a cocktail pick.


Wednesday, April 3, 2013

Day 93: Pesto Crisps with Goat's Cheese & Truffle Oil

1 pkg crispbread crackers
1/2 cup basil pesto
2 tsp truffle oil
1/2 -3/4 cup goat's cheese
several basil or baby spinach leaves

1) Mix truffle oil into pesto until combined.
2) Arrange crackers with a small spoonful of goat's cheese and pesto.
3) Garnish with basil and serve immediately.

Tuesday, April 2, 2013

Day 92: Very Berry Champagne Cocktail

1 cup mixed berries
1/3 cup cassis
1/4 cup sugar
1 bottle champagne, chilled

1) In a blender, mix berries, cassis and sugar until liquified
2) Pour about 2 T of berry mixture to bottom of a champagne glass.
3) Pour champagne over berry mixture to fill glass and serve.

Monday, April 1, 2013

Day 91: Toffee Crunch Cookies

1 cup butter, softened
1 cup brown sugar, packed
1/4 cup granulated sugar
2 tsp vanilla
2 eggs
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
3 toffee crunch bars, coarsely chopped

1. Preheat oven to 375º F.
2. Beat butter, sugar, vanilla and eggs in an electric mixer until fluffy.
3. In a separate bowl, mix flour, baking soda and salt.
4. Add flour mixture to butter mixture. Mixing by hand.
5. Mix in chocolate chips and toffee crunch.
6. Drop large teaspoons full of cookie dough onto parchment lined baking sheets. Space 2" apart.
7. Cook for approximately 11 minutes.