Tuesday, 26 May 2015

Honey Mustard



This recipe tastes almost identical to the little packages that you get at fast food places with your chicken strips, but doesn't have any of the nasty long list of things in it. It's so simple to make, and uses ingredients almost everyone has at home, so why not make it from scratch.

Recipe courtesy of the Food Network.

Ingredients

1/2 C. Mustard
1/2 C. Honey
2 Tbsp. Mayonnaise
1 Tbsp. Vinegar
Salt
Pepper

Directions

~Mix all ingredients in a small dish and whisk to smooth out all clumps. Salt & pepper to taste.

Enjoy!

Monday, 25 May 2015

Instant Noodle Cups



This is one of the greatest finds of a long time. A friend made them for a group of us and I was hooked. I've been eating these lately like they're going out of style. If you're making them and eating them right away, a jar isn't necessary, just throw everything in a large enough bowl. But if you want to use this recipe for it's greatness (it's take-and-go ability), get yourself a case of 500mL mason jars and make a whole batch. The recipe calls for optional tom yum paste, but as of this point I can't find it anywhere, even though my friend swears she found it at one of the stores, but they don't carry it now. I'll keep looking because it does make a difference if you can find it, but is still good without.

Recipe from The Londoner, and is for one serving in one, 500mL jar.

Ingredients

1 Sheet of Rice Noodles
Assorted Vegetables (I like broccoli florets, small cubes of carrot, green onion and bok choi)
Cooked Meat (chicken, pork, beef, seafood), cut in small pieces

1 Tbsp. Soy Sauce
1 Tsp. Hot Sauce
1 Tsp. Coriander
1 Tsp. Bouillon Powder
1 Tsp. Miso Paste (soybean paste)

Directions

~Bend sheet of rice noodles and slide into jar
~Fill remaining spaces with vegetables and meat
~In a small dish combine soy sauce, hot sauce, coriander, bouillon and miso paste, and mix until smooth
~Add sauce into jar
~Put lid on jar and store in fridge until ready to eat.
~Fill jar with boiling water to the top, screw lid on (careful lid gets hot) and invert jar a couple of time to dissolve sauce.
~Allow to sit for a couple of minutes, then

Enjoy!


Wednesday, 22 April 2015

White Bread


I don't usually eat white bread, but I haven't been making bread lately and my whole wheat flour turned and I wasn't going to replace it until I knew I had time to warrant buying another sack, so I made white bread. It was good as far as white bread goes. A good crust, dense yet fluffy inside, but kinda of lacking in the flavour that I'm so used to with whole wheat. But the great thing about this bread is how nicely it cuts. A lot of fresh bread just ends up a mess, or you have to cut thick slices in order to cut it, but this cut beautifully and thinly.

Recipe from Robin Hood

Makes 2 loaves

Ingredients

7 Tsp. Sugar
1 C. Water, warm
2 1/4 Tsp. Instant Yeast
1 C. Milk, warm
2 Tbsp. Butter
1 1/2 Tsp. Salt
5 1/2 C. All Purpose Flour

Directions

~Combine all ingredients, reserving 3 1/2 C. of flour, in the bowl of your electric mixer. Mix until well combined.
~Gradually stir in remaining flour as needed until you get a dough that forms a ball and leaves the sides of the bowl. 
~Knead for 5 minutes with electric mixer, adding more flour as needed
~Place in a lightly greased bowl, turning the dough around to coat all sides.
~Grease one side of a sheet of plastic wrap and place that side down over the bowl. 
~Cover with a tea towel and let sit in a warm place and allow to rise for 1 hr
~Flip out onto a greased surface and punch down.
~Divide into two balls and roll each out with a rolling pin and then roll to form the loaf.
~Place in greased bread pans
~Cover with greased plastic wrap and a tea towel and allow to rise in a warm place for another hour
~Preheat oven to 400 F
~Bake for 25-30 minutes (or until internal temperature reads 190 F)

Enjoy



Tuesday, 21 April 2015

Mississippi Mud Bars



I think I have about a dozen different Mississippi Mud Recipes saved to my computer. I don't think one of those recipes is similar to the next one, so I honestly don't know what the 'true' Mississippi Mud Bar recipe is. All I know is these are good. Quite good really and really worth making again.

When I made these, I didn't have pecans and as an afterthought I added chopped cashews to the top, but the frosting had kind of set and so I had to squish them down to keep them from rolling away, so it's best to put them between the marshmallow and frosting so they stay in place.

Recipe from Real Mom Kitchen.

Ingredients

1 C. Butter
1/2 C. Semisweet Chocolate Chips
2 C. Sugar
1 1/2 C. Flour
1/2 C. Unsweetened Cocoa Powder
4 Eggs
1 Tsp. Vanilla
3/4 Tsp. Salt

1 Bag (10.5oz) Mini Marshmallows

1 C. chopped pecans (optional), or any other desired nuts

Frosting:
1/4 C. Butter
2 1/2 Tbsp. Unsweetened Cocoa
2 1/2 Tbsp. Milk
2 C. Icing Sugar
1/2 Tsp. Vanilla

Directions

~Preheat oven to 350 F
~Melt butter and chocolate chips in a large pot over low heat, stirring until smooth
~Remove from heat and add in sugar, flour, cocoa, eggs, vanilla and salt. Stir to combine
~Pour batter into a greased 9x13 pan
~Bake for 20 minutes
~Remove from oven and sprinkle marshmallows over and return to bake for 5 minutes until marshmallows have puffed
~Remove from oven and sprinkle with nuts if desired
~In a large saucepan, combine butter, cocoa and milk, and heat until combined
~Beat in icing sugar and vanilla until smooth
~Spoon into a piping bag or freezer bag (snipping the corner) and pipe over bars (while marshmallows are still warm (but not right out of the oven, wait approximately 10 minutes)
~Cut into squares

Enjoy!

Thursday, 5 February 2015

Croutons

I love caesar salad, but I hate boxed croutons. Enter in this recipe as the solution. Use any sort of leftover bread product you have lying around. I've made it with sandwich bread, buns, etc. It all works, but I do prefer just plain sliced whole wheat bread.

Recipe adapted from All Recipes

Ingredients

8 Slices of Bread, cubed
1/2 C. Butter, melted
4 Tsp. Garlic Salt

Directions

~Preheat oven to 350F
~In microwave safe dish melt butter then stir in garlic salt
~Toss bread cubes in butter mixture and stir to evenly coat
~Spread onto cookie sheet
~Bake for approximately 15 minutes or until no longer moist and crispy, stirring part way through to allow for even browning
~Cool before serving

Enjoy


Tuesday, 27 January 2015

Hash

This is the meal I was talking about that allowed me to get to eat Hollandaise Sauce at a restaurant, and so I had to make it at home. It's great for leftover meat and potatoes, just fry up some veggies and add potatoes and shred the leftover meat. Ham, chicken, pulled pork, you name it, it works. I haven't listed quantities of ingredients because it really depends on how much leftovers you have. I just eyeball it and go from there, but I usually end up making it in a stock pot because my normal large pot isn't big enough. We eat this for dinner, but the restaurant served it for breakfast.

Ingredients

Oil
Onion, diced
Bell Peppers, diced
Mushrooms, diced
Hot Sauce
Worcestershire Sauce
Potatoes, cooked and cubed
Meat, cut into bite sizes pieces or shredded
Salt
Pepper
Steak Spice

Directions

~In large frying pan or pot, heat oil and add onions, season with hot sauce & Worcestershire Sauce and cook until translucent
~Add in mushrooms and bell peppers and continue to saute
~Add in potatoes and meat.
~Stir gently and allow to heat through.
~Season with salt, pepper, steak spice and addition hot sauce or Worcestershire to taste.
~Serve with Hollandaise Sauce to top

Enjoy

Monday, 26 January 2015

Easy Blender Hollandaise Sauce

I love Hollandaise Sauce, but I don't like eggs. Meaning I rarely get to eat it because every restaurant that serves it, only does so atop of eggs on an egg's benny. No thanks. But then I had an awesome breakfast at a local pub and I actually got to eat Hollandaise Sauce because they'd poured it over a dish I could make egg free. Yay!

So I wanted to make this dish at home, and the first step was to figure out the Hollandaise Sauce. I quickly found this recipe from Simply Recipes and I altered the method slightly, because the way they instructed seemed a bit iffy for me, because they assumed that pouring melted butter into eggs was enough eat to cook the eggs. I didn't believe this, so I added an extra step where I just throw it into a pot and actually cook the eggs so we don't all die. But I do eat cookie dough without a second thought so my logic is slightly flawed here.

I always double this and five people eat with a bit leftover.

Ingredients

3 Egg Yolks
1 Tbsp. Lemon Juice
1/2 Tsp. Salt (I omit because I use margarine that is salty)
1/8 Tsp. Cayenne
10 Tbsp. Butter, unsalted (if salted omit salt above)

Directions

~Melt butter
~In blender or food processor combine eggs, juice, salt and cayenne. Blend until well mixed and lightened (approximately 30 seconds)
~Once well blended, turn down to lowest setting and slowly add in the melted butter as it continues to mix. Don't add in all butter at once without the blender on as it could curdle the eggs
~Once mixed in, transfer to a small saucepan and place over medium or medium-low heat. Whisk continuously while allowing eggs to heat.
~If not eating right away, keep on element at lowest setting.
~Before serving whisk again. If thickened, add a bit of warm water and whisk to thin out.

Enjoy