Cinnamon Bun Crust for Apple Crumble Pie!

This is the second part to the cinnamon bun recipe previously posted. This part is easier.

Ingredients:

Cinnamon buns about 15 thinly sliced

10-15 Cortland apples peeled and sliced.

1/4 cup flour

1/4 cup butter softened

2 tablespoons Epicure's cinnamon

1/4 cup brown sugar

1/4 cup rolled oats

Preheat oven at 350 degrees. For the crust, your cinnamon buns will likely lose some shape but that's okay. Take your roll of cinnamon buns and slice them about an inch thick. You will need roughly 15 rolls depending on the size of your pie tray. Using your roller, flatten out the cinnamon rolls to fit your tray. Fill your pie with the apple slices. The more apples the better the pie. A nice high crumble pie is so yummy.

In a bowl cut together the flour, brown sugar, cinnamon, oats and butter. Once the mixture is crumbly, add to the top of your pie. Bake for roughly 45-50 minutes. Test apples to make sure they are cooked. Serve drizzled with caramel sauce and vanilla ice cream!

As Always, Happy Eating!

Sin - amon Bun!

I love a good cinnamon bun. Who doesn't? This is a two part recipe. First the buns themselves then a pie using the buns as crust. Yes I said it cinnamon bun crust. And it is divine!

Ingredients:

Dough:

3/4 cup warm water

2 1/4 teaspoon active dry yeast

1/2 cup granulated sugar

1/2 teaspoon salt

1/4 cup buttermilk, room temp is best

1 egg

1/3 cup oil (I like extra virgin olive oil best)

4 1/2- 5 cups flour

Filling:

1 1/4 cups light brown sugar

2 1/2 tablespoons ground cinnamon

2 tablespoons cornstarch

1/2 cup of butter room temp

In the bowl of a stand mixer fitted with a dough hook, add water, yeast, and 1 tablespoon of the granulated sugar. Stir together, then let the yeast rise for about 5-10 minutes. In a small bowl, whisk together buttermilk, egg, and oil until well-combined. After 10 minutes, the yeast should look frothy and bubbly. At this point, pour in the buttermilk mixture, remaining sugar, and salt, and stir together for 10-15 seconds.

Pour in 2 cups of the measured flour, and stir on low speed until incorporated. Continue to pour in flour, 1/4 cup at a time, until the dough pulls away from the bowl and bowl starts to look clean. Increase speed to medium and knead for 5 minutes. The dough should be slightly sticky, but not sticky enough to stick to your fingers when touched. 

Transfer dough to a greased bowl, cover with plastic wrap, then set aside in a warm place to rise for 1-2 hours, or until dough has doubled in size.

Meanwhile, prepare the filling. In a small bowl, mix together brown sugar, cinnamon, and cornstarch until combined. 

Butter an 11x15 inch glass baking dish, then line with parchment paper, and butter again.

Once dough has risen, liberally flour a large, clean work surface. Punch down the dough to remove air bubbles, then transfer it to the work surface. Roll the dough out into a large rectangle, roughly 20x30 inches wide. Spread softened butter over the surface of the dough, leaving a 1-inch strip on the edge of the dough farthest from you untouched. Evenly sprinkle cinnamon sugar mixture over the butter, then use a rolling pin to gently roll over the mixture and slightly press it into the butter. 

Starting with the edge of the dough closest to you, gently roll up the dough into a tight log, sealing it with the strip of dough you left untouched. Cut off any uneven ends. Score dough every two inches, then use those marks to evenly slice your dough into rolls. 

Place rolls into parchment paper lined baking dish. Cover with plastic wrap, then set aside in a warm place to rise 1-2 hours, or until rolls have doubled in size and are almost touching each other. Bake in preheated 350 degree oven for 15-17 minutes, or until tops start to brown.
Do not overbake!

As Always, Happy Eating

Baked Potato Soup On Overdrive!

This is one of my favourite recipes. I found it about a year ago and it has become to go to soup in the house. We are experiencing high winds, and cold temperatures with the hurricane that passed by so this is on the menu!

Ingredients:

1 pound of bacon, chopped roughly

1 onion, medium sized, minced

1 medium carrot, peeled and diced small

3/4 cup celery diced

4 russet potatoes (these are a MUST) roughly peeled and diced

4 medium red potatoes, peeled and diced

1/4 cup flour

2 cups chicken stock (I used Epicure's Chicken Bouillion)

coarse sea salt and pepper to taste

4 cups heavy whipping cream (to lighten I use 1-2 cups cream and the rest 1% milk)

1 cup shredded cheese (optional)

In a large pot over medium heat fry the bacon until crisp. Remove the bacon keeping as much of he grease as you can, As I've stated before I dislike the texture of onions, so I get out my food processor and mince the onion, carrots and celery. Add them to the bacon fat and cook about 5 minutes. Whisk in flour and let cook for about 5 minutes. Slowly add the chicken stock. Now add the potatoes. Let cook over medium heat until the potatoes can be mashed. Add the cream in the last 5 minutes of cooking the potatoes.  Roughly mash the potatoes, leaving small potato chunks for texture. Add the bacon (and cheese). Salt and Pepper to taste. 

Garnish with a little bacon, cheese and chives.

As Always, Happy Eating!

Super Easy Whole Wheat and Honey Bread

Going along with my theme of making as much as possible at home. I made two loaves of bread today. I wanted something tasty and healthy. Here it is!

Ingredients:
8 cups of whole wheat flour (or as much is needed to make soft dough)
4 1/2 tsp quick rise yeast
1 1/2 cups milk
1 1/2 cups water
1/4 cup olive oil
1/4 cup honey

Directions:
In a stand mixer combine 3 1/2 cups of flour with 4 1/2 tsp yeast. In a sauce pan combine milk, water, oil and honey. Heat until warm but do not boil. Add the warm liquid mixture to your flour and yeast combination. Mix well, scraping the sides. Add 1 cup of flour, mix well scraping sides.
For the next 2 1/2 cups mix with your hands. Once well mixed, cover and let rise for 10 minutes. Divide in half. Roll out each portion into about 7 inches X 12 inches. Roll up starting with the smaller side. Place in a greased bread pan with the roll side down. Let rise in a draft free area (an oven is perfect for this just make sure it is NOT on). Let rise until double the size 30-60 minutes.
Remove from the oven. Preheat your oven to 375 degrees and bake for 35-45 minutes.
As always, happy eating!

Pot Stickers!

I plan on making everything from scratch as much as I can over the next month and will be documenting it as I go. I am always buying as much local products as possible. The only  non local items used today were the soy sauce, oyster sauce and wonton wraps. Today for dinner are having pot stickers with parmesan crusted asparagus and green beans with mushrooms. I cooked a few pot stickers after preparing them and they were awesome!

Ingredients:
Filling:
1lbs ground pork
1 cup of cabbage shredded
2 green onion stalks
2 garlic cloves chopped
1 tsp ginger chopped
1 tbsp soy sauce
1 tsp oyster sauce
1 tsp olive oil

1 package wontons
1 tsp olive oil
1 tbsp soy sauce
1/4 cup beef broth

In a food processor combine cabbage, onions, ginger, and garlic. In a mixing bowl, combine the ground pork, olive oil, soy sauce and oyster sauce. Add in your chopped veggie mixture. Mix by hand until well combined.
Lay out 6 wonton wraps. Spoon a about a tsp spoon of the meat mixture onto the centre of the wonton. Wet two adjoining sides with a bit of water, fold in half and pinching the wet and not wet sides together. Set aside and cover. Continue doing this until all the meat is used up. Keep the finished ones covered until you are ready to cook them.
In a sauce pan, warm the oil, soy sauce and beef broth over medium. Cook the pot stickers 3-4 minutes per side. Serve with soy sauce.
As Always, Happy Eating!

Broccoli and Beef Stir Fry

I love getting broccoli and beef when we have Chinese food. Its one of my favourite dishes. Tonight, I thought I'd try it out adding mushrooms since my girls love them. I'm not always a big fan of rice so I used vermicelli noodles with it. Everyone loved it and I will make it again in the near future.

Ingredients:
Sauce:
1/4 cup flour
2 cups beef broth
4 tbls soy sauce
1 tbls oyster sauce
2 tbls brown sugar

2 tbls olive oil
4 garlic cloves chopped
1-2 beef steaks (cheap is just as good) sliced thin
1 head of broccoli
1 cup mushrooms sliced

Directions:
Combine the sauce ingredients, whisk until mixed well. Set aside
In a wok or sauce pan, heat oil, add garlic and cook for about a minute. Add the thinly sliced beef and cook for 3-4 minutes. Add the broccoli and mushrooms. Cook for another 3-4 minutes. Add the sauce and bring to boil, reduce heat and simmer for about 5 minutes.
While it simmers cook your noodles. When the noodles were cooked I added them right to the stir fry.
As Always, Happy Eating!

Garlic sauce with mushrooms and prawns

We just finished dinner and I have to say, I LOVE this new recipe! Creamy, garlicky and just plain delicious. Both my kids ate two helpings! Super easy, one pot pasta. I had some prawns I needed to use up and found some mushrooms in the fridge that I could use as well.

Ingredients:
1 lbs Capellini pasta (or angel hair)
2  cups chicken broth
2 cups whipping cream
2 tbsp butter
1 tsp garlic minced (or to taste)
Parmesan for topping
veggies and meat of your choice

Directions:
In a large pot melt butter, once melted add the garlic and let cook for about a minute. Add the chicken broth and bring to boil. Add the pasta and cook. While the pasta is cooking, if you want to add a meat or veggie, cook them on the side. Once the pasta is cooked, simmer on low to boil off some of the broth. Turn off heat, add cream and Parmesan. At this point add your veggies and meat if desired.
As always, happy eating!!!

Pesto with Prawns Pasta

Tonight I am making pesto with prawns. Most people say shrimp but they mean prawns. I learned this just this morning from my friend Hannah. Shrimp are really little, prawns are larger. So Hannah, here's to you!

Ingredients:
For the Prawns:
10-12 uncooked, cleaned prawns
2 tbsp. butter
1-2 gloves of garlic

Pesto:
1/4 cup toasted pine nuts
2 cups fresh, washed and dried basil
2 tbsp. extra virgin olive oil
1/4 cup fresh grated parmesan cheese
2 gloves of garlic
Pinch of Epicures Herbed Garlic Sea Salt.

In a food processor combine the ingredients for your pesto. Set aside. Cook some 4 servings of pasta.
In a sauce pan, melt butter, add minced garlic. Toss in your prawns, flipping to cook thoroughly. (Add mushrooms, peppers or other veggies for colour and a healthy kick)
Add your pesto mix to your cooked pasta. Top with prawns and veggies. Sprinkle some parmesan cheese on top.
As always Happy Eating!

Chicken Chimis! Or as Alex says chewy chicky chimis

I love chimichangas. I always get them at mexican restaurants when we eat out. I wanted to try my hand at making them at home. It went not too badly. The kids loved them, even if some of my husband's athletes couldn't pronounce them!

Ingredients:
A roast chicken (or 3 chicken breast) cooked and shredded (got a tip for that!)
diced yellow pepper
diced red pepper
diced mushrooms
1 tsp Epicure's taco seasoning
1 pinch of cumin.
LOTS of cheese
Tortilla shells

Preheat your oven at 350 degrees. If you have a stand mixer, toss your chicken in there and it will shred up really nicely. Add your seasoning and mix for a few minutes. In a sauce pan, sautee your peppers, and mushrooms. Add your seasoned meat. Simmer for a few minutes then add grated cheese. I like a lot of cheese but add as much as you'd like.
Spoon the meat mix into your tortillas and roll them up. Place them in an oven save pan. If you'd like, melt butter with some taco seasoning spoon onto your tortillas before placing in the oven. Bake for about 15 minutes. Serve with sour cream, salsa and/or guacamole.
As Always,
Happy Eating

Avocado and Beef Burgers

I like to hide good foods inside others. I think most of you can tell that from previous recipes. With the weather slowly improving I really wanted burgers. So to make them healthier I added avocado.  If you find them really juice just add some bread crumbs or even tastier (though not as healthy) stuffing!

Ingredients:
1lbs extra lean ground beef
1 avocado pureed
5 mushrooms minced
1/2 small sweet onion minced
2 tbsp bbq sauce
1 tbsp Epicures Three Onion
1 tbsp Epicure Onion Bacon Cheese ball seasoning
1 tsp Epicure's Garlic Aioli
1 tsp Epicure's Big Burger Sauce Seasoning
3 tbsp bread crumbs if needed

In your food processor combine the avocado, mushroom and onion. Puree them all together and add to your beef. Add in your seasoning and bbq sauce to the beef mixture. Mix with hands thoroughly. Add bread crumbs if you feel they are needed.
Shape your burgers and cook!
As Always,
Happy Eating!

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Creamy Tomato Soup

My mom makes a soup similar to this and everyone loves it. So today I played around in the kitchen and came up with a pretty good soup. I hope you all enjoy it.

Ingredients

2 cans of whole tomatoes
1 small can of tomato paste
1 onion chopped
1 cup of spinach
1 cup of heavy cream
1 tsp Epicure's Paris Bistro
1 pinch of garlic
Salt and Pepper to taste
1 Tbsp Butter
*add coarsely chopped fresh basil if you like in stead of spinach however reduce the amount to 1/4 cup

In a large pot,  melt butter and fry onions until translucent. Remove the tomatoes from the can, and chop in a food processor, as chunky or not as you'd like. Pour the tomato juice into the pot, let cook for maybe a minute or two. Add the tomatoes and seasoning. Let simmer. Add the tomato paste, stirring it in until smooth. Add your heavy cream at this point and your spinach. Season with salt and pepper.
As Always,
Happy Eating!

Banana Protein Cookies

Just to change things up and add a different taste here is the banana recipe.

Ingredients

- 2 bananas pureed

- 1/3 cup peanut butter

- 3/4 cup applesauce

- 1 scoop of vanilla protein

-1 1/2 cup quick oats

Preheat oven at 350 degrees. Combine bananas and peanut butter until smooth. Add applesauce and mix. Then add protein powder and mix well. Mix in quick oats and let stand for 10 minutes. Spoon on to baking tray. These don't tend to expand so you can put them closer together. Bake for 20-25 minutes.

As an option you can add chocolate chips, nuts or raisins. 

As Always, Happy Eating!

Pumpkin Protein Cookies

I've been playing around with healthy cookies. I know ironic, healthy cookies. But I need something for my oldest as he is in full swing for wrestling season. Plus we can all use some sugar free baking!

Ingredients

- 1 cup of pureed unsweetened pumpkin
- 1/2 cup plain greek yogurt
- 3/4 cup unsweetened apple sauce
- 1 tsp cinnamon (feel free to add more based on taste)
- 1 1/2 cup quick oats
- 1 scoop vanilla protein

Preheat oven at 350 degrees. Combine pumpkin and yogurt, mix well. Add apple sauce and cinnamon. Mix until combined. Add remaining ingredients. Mix well then let sit for 10 minutes. Spoon on to baking sheet. These cookies do not expand so you can have them fairly close together. Flatten slightly. Bake for 20-25 minutes.
As an option you can add coconut or ground almonds.
As Always, Happy Eating.

Chicken Pot Pie of Goodness!

I love this recipe. I love making it and more importantly I love eating it. I remember making this in University when my one co-worker/friend was sick. He would ask me to make him some. Its a total feel good food!

Ingredients

- Left over roasted chicken, the more the better. Or to make it easy, buy a roasted chicken from the grocery store and tear it apart

- 2 cups of veggies, mixed is best. More colour, more flavour, more healthy benefts

- 1 cup of chicken broth 

- 1 tbsp butter

- 2-4 tbsp flour

- pinch of the new Epicure Paris Seasoning

- pinch of Garlic Aioli 

- pinch of Herb and Garlic Dip

- Season with pepper and salt to taste

- 10 bisquick biscuits uncooked

Preheat oven at 350. Make your roux using the butter and flour, add the chicken broth slowly to make sure your base stays fairly thick. Add the chicken, veggies and seasonings. Let simmer for 5 minutes. 

In an oven safe glass dish power your chicken and veg mix. Top with the uncooked biscuits as closely together as possible. Bake for 15-20 minutes or until your biscuits are cooked. 

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As Always, Happy Eating!

Burrito Bites

Sometimes I don't want a lot of dishes to do in the evening. Sometimes I just want finger foods. Something easy and still yummy. This the Burrito bites

Ingredients

• 1lbs lean ground beef browned

• 1 package of Epicure Burrito Mix

• 1 cup water

• handful grated cheese

• couple spoonfuls of salsa

• diced pepper

• handful of spinach

• tortilla wraps, cut into small circles (use a large cup, the circles need to fit into a muffin tin)

Preheat your oven at 350. Brown the ground beef. While its browning, use a large cup to cut your wraps into circles small enough to fit into you muffin tray. The will fold slightly on the sides that's ok. In the bottom, add a bit of spinach, a small dab of salsa some diced peppers. Set aside. To you ground beef add 1 cup of water and the Burrito Seasoning mix. It will thicken up quickly, keep mixing until it does. Spoon some beef into your tortillas. Top with some cheese. Place in the oven for about 10-15min or until your cheese is nice and melted.

Remember you can substitute the beef for chicken or turkey, however make sure its white meat. Often times the ground chicken or turkey is both white and dark together.

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As Always, Happy Eating! 

One potato, two potato, three potato.... chowder

Every time I see the word chowder I think of the Simpsons and laugh.
Its cold out, like really cold, close to 50 below every day. Nothing seems to warm a person up like a soup does. It must bring back memories of childhood fun, spending hours in the snow and coming in to warm up with Mom or Grandma's soup.
Today, I made chowder. I wanted something a little thicker to keep our tummies warmer, longer.

Ingredients

6-8 slices of bacon, cut into small pieces
2 celery stalks sliced
1 onion sliced
1tsp Rosemary
1/2tsp pepper

2tbsp flour
4 cups of broth (chicken or vegetable)

4 large potatoes cubed
1 tsp thyme

1-2cup of milk

In a large pot, cook your bacon, drain, keeping your grease. Toss sliced onion and celery into the grease and cook until the onion is translucent. Add rosemary and flour. Let your roux cook for a minute. Add 1 cup of broth, whisk together and let cook for a minute or two. Add the potatoes, and the rest of the broth. Cook potatoes. Slightly mash in the broth after they have cooked. Add the thyme and bacon back in at this point, let stand for a minute before adding milk. Add seasonings if required.
As Always, Happy Eating!

Crazy moist Parmesan Crusted Chicken

I received this recipe from a friend when I lived in Ottawa. I love Parm crusted chicken, or even asiago crusted. So so yummy. For me though, chicken has to be moist. When ever I think of dry poultry "Christmas Vacation" comes to mind. This recipe, is the most moist parm crusted chicken I have ever had. However, note this is not the "healthiest" option.

Ingredients
1/2 cup light mayonnaise (I prefer Hellman's, however use what you like)
1/4 cup fresh grated parm (or asiago, romano, or other cheese you'd like to try)
4 boneless, skinless chicken breasts
4 tsp bread crumbs. I buy the plain and then season the way I like

Preheat oven at 425
Combine mayo, and cheese in a bowl. In an oven ready pan place the chicken, spoon the mayo and cheese mixture on top, spread it evenly over the entire breast. Sprinkle your seasoned bread crumbs.
Bake for about 20 min or until your chicken is cooked.
Serve with rice, and veggies or with pasta and sauce.
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As always, happy eating!