Chicken Pho

mmm best chicken noodle soup I've ever had.

Ingredients:
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 tbs minced fresh ginger
1 tbs sesame oil
1/4th tsp salt
8 cups chicken broth
1 jalapeno, thinly sliced
3 green onions, sliced
2 tbs soy sauce
1 tbs rice vinegar
3 baby bok choy, chopped
1 1/2 cups Chinese noodles (pho noodles)
chopped cilantro for serving (optional)

Heat the sesame oil over medium high heat in a large stock pot. Add the minced garlic and ginger and stir for about 30 seconds. 

Add the chicken and bok choy, add salt and saute for another 3 minutes until chicken has turned white but not completely cooked.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. 

Cook for 15 minutes until chicken is done.

Meanwhile cook the noodles in boiling salted water. Drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. Add more salt if desired. Add the noodles to the pot.

Serve with chopped cilantro.

Peppermint Bark

December is in two days! I can't believe its almost Christmas. When this time comes I love decorating the house, listening to carols and baking delicious cookies and chocolate sweets. My first Christmas treat was this peppermint bark. It was a great way to start my holiday baking. So simple with only 3 ingredients! Everyone must try!

Ingredients: 

1 cup semi sweet chocolate

1 cup white chocolate

12 small candy canes (or 6 large candy canes)

Line baking sheet with aluminum foil.

Crush candy canes in plastic bag with rolling pin or wooden mallet.

Melt semi sweet chocolate in double boiler until smooth. Poor onto baking sheet and spread with knife until an even 1/8 inch thickness is achieved.

Refrigerate for 15 minutes.

Melt white chocolate in double boiler until smooth. Poor on top of set chocolate and spread evenly across. Sprinkle crushed candy canes.

Refrigerate for 30 minutes or more.

Once set, peel off aluminum foil and start to break into pieces. 

Keep refrigerated in a sealed container. Stays fresh up to two weeks!

Yay Christmas!

Peanut Butter Chocolate Chunk Blondies

For my Dad :)

Ingredients:
1/2 cup butter
1 cup brown sugar
1/4 cup natural peanut butter
1 egg
1/2 tsp vanilla extract
1 1/4 cups flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2 cup semi-sweet chocolate chopped


Preheat the oven to 350°F. Grease an 8 × 8 square pan.

In a large mixing bowl combine the flour, baking powder, baking soda and salt.

In a double boiler melt butter and brown sugar stirring constantly until smooth. Remove from heat and stir in the peanut butter.
Add the egg and vanilla to the butter & sugar mixture and mix well. 

Pour the mixture into dry ingredients and stir to create a thick, smooth batter. 

Fold in chocolate chunks.

Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan.

Bake for 25 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan.

Cut into squares and serve.

White Wine Butternut Squash Risotto

Snow has already started falling and its getting me so excited for Christmas celebrations. Butternut squash is one of my favourite fall/winter veggie to cook with so when I came across this recipe I just had  to try it. Ive always heard that risotto was a difficult rice to cook but never understood why until now... Its something you must tend to by continuously stirring and adding both to make sure it doesn't stick to the bottom of the pan. Mine did end up sticking a little but that didn't stop it from being super scrumptious.

Ingredients: 

6-8 cups vegetable or chicken broth
3 tbs olive oil
1 small onion finely chopped
4 cups butternut squash peeled and finely chopped
2 cups arborio rice
1 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
1 tbs dried basil

1 tbs dried oregano
1 tsp dried rosemary 

1 tbs butter
1/2 tsp ground black pepper
Salt to taste

Heat oil in a large saucepan then add onion and butternut squash. Cook over medium heat until onion is translucent, about 5 minutes.

Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth until it barely covers rice.

Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time. Keep doing this until rice is tender and soft, about 30 minutes.

During the last minutes of cooking add butter, seasonings, mozzarella, parmesan cheese.

At this point the rice should have a creamy consistency. Add salt to taste. 

Serve with parmesan cheese.

Enjoy!

Fried Chicken Wontons

Chicken meatball wrapped in a light dough then deep fried to crispy perfection. mmm so amazing!

Ingredients: 

2 chicken breasts quartered 

1 egg

4 tbs flour

1 tsp salt and pepper

1 small carrot grated (optional)

Place chicken breast in the food processor, add egg. Blend until nice and smooth.
Add the flour, salt and pepper. Pulse it until everything combined.

Transfer to a bowl and add grated carrot. Mix well.

Take 1 wonton skin, take 1 tsp wonton mix and place it in the middle of the skin.
Take all the edges of the skin and press the middle so it seals. Repeat with every wonton. 

Deep fry with medium heat for 2 to 3 minutes or until nice golden brown.

Serve hot with sweet chilli sauce or plum sauce.

Fresh Shrimp Spring Rolls with Peanut Sauce

When I heard my sister was coming home this weekend from Guelph I wanted to make her a special home cooked meal. I created an asian inspired menu for the night including these fresh rolls, chicken fried wontons and veggie fried rice. Out of all three the fresh rolls had to be the most challenging. The rice paper wrappers are very sticky and thin. Many broke or stuck together before I even but it down. Although it was tough I always enjoy a challenge in the kitchen. To anyone who wants to try and make these, be prepared for a couple mess ups. Takes patience and time to get the hang of it.

Homemade Peanut Butter Cups

Who doesn't love a peanut butter cup. When I think of these treats I think of scavenging through my halloween candies trying to find all the reese's before anyone else can take them. The great part about making homemade peanut butter cups is that you get to use your favourite chocolate and peanut butter. They come out so fresh and creamy.

Ingredients: 
4 cups semi-sweet chocolate chopped or chocolate chips
1 cup creamy natural peanut butter
4 tbs butter at room temperature
1/2 cup + 4 tbs confectioners sugar

Line 2 muffin pan with cupcake liners (makes 24)

Melt half the chocolate in double boiler.
Distribute a spoonful of chocolate into each cupcake liner. Flatten with back of spoon or drop pan on counter a couple times.
Place in freezer for 15 minutes.

In an electric mixer whip peanut butter and butter until smooth. Slowly add confectioners sugar until combined. Place a large spoonful of peanut butter mixture into each cup. Flatten. Place in freezer for 15 minutes.

Melt the other half of the chocolate in the double boiler.
Distribute a spoonful into cups. Flatten. Place in freezer for 15 minutes.

You can either refrigerate or leave at room temperature.


Yummy!

Tomato Spinach Tortellini Soup

This soup was really easy to make and super delicious. My family was never a huge fan of tortellini until I made this. It was filling enough to be a great dinner for someone in a hurry or just isn't in the mood to spend a long time in the kitchen.

Ingredients:

1 tbs olive oil

1/2 onion chopped

2 cloves garlic minced

1/2 tsp dried oregano

1/2 tsp dried basil

1 can diced tomatoes with juice

4 cups low sodium vegetable broth 

2 1/4 cup tortellini 

3 cups fresh spinach 

salt and pepper (season to taste) 

parmesan cheese for serving 

In a large pot heat oil over medium heat. Add onions and cook until beginning to soften. Add garlic and cook stirring frequently for about a minute. Mix in oregano, basil and diced tomatoes. Add broth and bring mixture to a boil. Add tortellini to pot and cook according to package directions. A minute before tortellini are fully cooked add spinach. Season with salt and pepper.

Remove from heat. Serve with parmesan cheese.

Surprise Cupcakes

Lindor chocolates + cupcakes + marshmallow fluff icing = Surprise Cupcakes!

Ingredients: 
1 3/4 cups cake flour
2 tsp baking powder
2/3 cup whole milk
1tsp vanilla extract
4 egg whites at room temperature
6 tbs butter at room temperature
1/2 cup sugar
1/4 cup sour cream
12 - 14 round white or dark chocolate truffles, unwrapped

Frosting

1/2 cup butter at room temperature

1 cup marshmallow fluff

2 cups confectioners sugar

2 tbs milk 

Preheat oven to 325 degrees. Place cupcake liners in cupcake pan.

In a medium bowl whisk together flour and baking powder.

In a small bowl combine milk and vanilla.

In electric mixer beat egg whites on high speed until soft peeks form, about 5 minutes. Set aside

In electric mixer beat butter and sugar until light and fluffy. Add sour cream and beat until smooth. 

Add flour mixture and milk in four additions. Fold in eggs whites until fully incorporated.

Divide evenly into cupcake liners. Bake for 17 - 20 minutes until fork or toothpick comes out clean.

Once taken out of oven immediately cut a 1/2 inch deep x into the top of each cupcake. Push lindor chocolate into the x until flush with top of cupcake. Remove cupcakes from pan and let cool for about 30 minutes on wire racks.

Mix butter and marshmallow fluff until light and fluffy, about 2 minutes. Slowly add confectioners sugar on low until incorporated. Add milk one tbs at a time until smooth. 

Spread onto cooled cupcakes.

Enjoy!

Chocolate Fudge Pomegranate Cookies

These cookies are so moist and any chocolate lovers dream. My healthy version of these cookies won't make you regret one bite! I brought these and cupcakes to my saturday class and I swear more people ate these then the cupcakes...

Ingredients: 

1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cups flour
1 cup whole wheat flour
2 tablespoons grounded flax seeds (optional)
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
1/2 cup pomegranate arils

In a mixing bowl whisk together flours, flax seeds, cocoa powder, baking powder, baking soda and salt.

With an electric mixer cream butter until light and fluffy. Then add suger until well combined. Add eggs one at a time until combined and then add vanilla. Add flour mixture in segments, then pomegranate juice and mix until combined.

Mix in chocolate chips and arils. Refrigerate dough for 2-4 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet (put on parchment paper for a flat cookies, spray pam on pan for a puffy cookie).

Bake at 350 for 13 - 15 minutes. 

Once taken out let sit on pan for 5 minutes then transfer to wire rack. Let cool completely.

Frosted Sugar Cookies

sugar sugar cookies with yummy frosting and sprinkles! Just like the store bought but better ;)

Ingredients:
6 cups flour
1 tsp baking soda
1tsp baking powder
1 cup butter at room temperature
2 1/2 cups sugar
3 eggs
2 tsp vanilla extract
1/4 tsp salt
1 1/2 cup sour cream (light or regular)

Frosting
2 cup butter at room temperature
2 tsp vanilla
6 cups confectioners sugar
12 tbs heavy cream
food colouring
sprinkles

In a medium sized bowl mix together flour, baking soda, baking powder and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time until each is incorporated. Add vanilla and sour cream on low speed until combined.
Add dry ingredients slowly until all is combined. The dough should be sticky.
Divide dough into sections and wrap with plastic wrap. Let chill in fridge for about an hour or more.

Preheat oven to 425 degrees. Line baking sheets with parchment paper or spray with cooking spray(this recipe makes a lot of cookies)

Unwrap dough and place of floured surface. Dust the top of dough and rolling pin with flour. Roll the dough to a 1/4 inch thickness. Cut large circles out with a cookie cutter or cup. Place on parchment and bake for 10 - 15 minutes until tops are golden brown.
Transfer cookies to wire rack when done. Let cool.

In an electric mixer cream butter and vanilla. Add confectioners sugar and beat until incorporated. Add cream 1 tablespoon at a time until desired consistency. Add food colouring.

Spread onto cookies and then sprinkle.

mmmm!

Butternut Squash Pasta Skillet

So I love homemade mac n cheese and this is a great light alternative for it. Its made with butternut squash and fontina cheese. Instead of using multiple cups of cheese only 2 cups are used in the whole recipe! I must say you will not only get seconds but thirds...

Ingredients: 

3 cups pasta shells (whole wheat or regular)

4 1/2 cups cubed butternut squash

2 tbs olive oil

1/2 tsp salt and pepper

1/4 tsp nutmeg

3/4 cup low sodium chicken or vegetable broth

1 1/2 cup skim milk

1 1/2 cups grated fontina cheese

1/2 cup grated parmesan cheese

2 tbs butter

1/8 tsp hot sauce (optional)

2 tbs panko bread crumbs

fresh herbs such as basil (optional)

Preheat oven to 375 degrees. Prepare pasta according to box directions.

Heat a large cast-iron skillet over medium heat. Add oil, then toss squash with salt, pepper and nutmeg. Add stock and cover for 15 - 20 minutes until squash is soft. Remove cover and reduce heat to low. Mash squash with fork or potato masher until all chunks are removed.

Add milk and 1 cup of fontina cheese. Add parmesan and stir until melted and smooth, about 5 minutes. Stir in butter until incorporated. 

Fold in pasta until all is coated. 

Top with remaining fontina cheese and panko bread crumbs. Bake for 15 minutes until cheese has melted and crumbs have turned golden brown. 

Serve with herbs.

Eat!

Cookies n Cream Cupcakes with Nutella Buttercream Frosting

Okay so these cupcakes are probably one of the best I've ever made. They weren't much of a challenge but more of a giant mess in my kitchen... Oreos are probably one of my favourite cookies and cupcakes are well cupcakes, so putting them together seemed like one pretty great idea right?

Ingredients: 

Cupcakes

24 oreo halves with cream filling attached

2 1/4 cup flour

1tsp baking powder

1/2 tsp salt

8 tbs room temperature butter

1 2/3 cup sugar

3 egg whites at room temperature 

2 tsp vanilla extract

1 cup milk

15-20 oreos quartered

oreo crumbs (optional)

Frosting

1 cup butter at room temperature

2 cups confectioners sugar

2/3 cup Nutella

1 tsp vanilla extract

2 tbs cream (heavy or whipping cream)

Preheat oven to 350 degrees and line cupcake pans with 24 cupcake liners. Place an oreo half in the bottom of each liner.

In a medium bowl combine flour, baking powder, and salt.

In an electric mixer beat butter and sugar until light and fluffy, about 2 minutes. Blend the egg whites one at a time. Add vanilla. Alternate adding dry ingredients and milk beating well after each addition.

Fold in the chopped Oreos until evenly incorporated. 

Divide batter even into cupcake liners. Bake for 18 - 20 minutes until fork or toothpick comes out clean.

Let cool for 5 minutes then transfer to wire rack. Let cool completely. 

In an electric mixer beat butter and confectioners sugar on a low-medium speed until well combined, about 2 minutes. Add Nutella and increase speed, mix for another 2 minutes. Add vanilla and cream. Beat another minute. 

Frost cupcakes using knife or icing bag. Sprinkle with Oreo crumbs.

Amazing!