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!