So, this is the last post, and it's a really short one. I've been spending the last little while getting a new site together, and while I've still got a bunch of tweaking to do, I got the first new recipe up last night so it's time to let you know here. All the recipes from here are already there too.
www.kitchentrials.com
Get your butt over there!
Sunday, September 18, 2011
Sunday, August 21, 2011
Honey Mustard Dipping Sauce
Here in Canada honey mustard sauce for your chicken fingers is a real rarity. That's one of the MANY reasons that I love our annual trip to Florida. That and Disney, I can't get enough of Disney either. Imagine my surprise tonight then when I was able to make one in 30 seconds. And that I couldn't tell the difference between it and all those restaurant ones. Well, I'll still be going to the states every year, but I might actually order something else off the menu for a change!
30 Second Honey Mustard Dipping Sauce
Ingredients
½ cup mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tsp lemon juice
Directions:
Place all ingredients in a small bowl and mix together until well combined.
NOTES:
I didn't even actually measure everything out, I just eyeballed it, so don't bother dirtying any measuring cups and spoons, you can always adjust the taste once you're done. Also, while fantastic right after it's made, it's absolutely heavenly once it's sat in the fridge over night and thickened up a bit!
30 Second Honey Mustard Dipping Sauce
Ingredients
½ cup mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tsp lemon juice
Directions:
Place all ingredients in a small bowl and mix together until well combined.
NOTES:
I didn't even actually measure everything out, I just eyeballed it, so don't bother dirtying any measuring cups and spoons, you can always adjust the taste once you're done. Also, while fantastic right after it's made, it's absolutely heavenly once it's sat in the fridge over night and thickened up a bit!
Honest, recipies are coming!
Anna (the newest adorable addition to our family) has arrived, and after three weeks I'm finally getting some energy back. With that energy is some massive guilt for having let this blog die off, so, over the coming days I'm hoping to slowly get back into things (I haven't stopped cooking, so there's lots to update! In the last week alone I've done a ridiculously easy italian sausage bake, blackened tilapia, toffee almond bars, foolproof bbq chicken thighs along with some pork and lamb chops, and that's just what I can remember on no sleep, lol!).
Monday, May 16, 2011
Soon...soon
New stuff is coming soon, I swear!
I've figured out the easiest and most fantastic way to make smashed baby red potatoes. They're crispy on the outside and edges, fluffy on the inside, and covered in the perfect combination of salt, Italian seasoning and Parmesan cheese! I had to make them three times in a week. That. Good.
I've also got a lazy day cake (that really isn't THAT lazy, I've got a bit of an issue to work out with whoever named it that back in the '30's). It's a fairly dense white cake toped with a broiled "frosting" made up of coconut, butter, brown sugar and milk. SO delicious! It's a family favorite but the cake used to always give me issues that I've finally worked out. I can now stomp to my hearts content while this puppy bakes!
The really excited bit for me (because, you know, baby arriving in a couple of months), is that I've built a MASSIVE (I'm talking 300 page) binder of recipes, tips and tricks for cooking freezer meals. I'm not interested in any meal that doesn't taste absolutely fantastic, so stick around because in the next couple of weeks I'll be starting to make a bunch of meals to freeze for after the baby comes, and who doesn't love something delicious that you can come home from work and just throw in the oven.
There are lots of pie recipes coming too. I love pies. So much. Love love love love love pies and haven't made any in WAY too long. They'll all be good for the freezer too!
For now though, I've got 4 more days to get a 200 page catalog to the printer. On my own. That's why I've been so MIA. Oh yeah, and Oliver got me sick again. Don't worry, he's just fine, he tends to bounce back quickly. Me...not so fast.
I've figured out the easiest and most fantastic way to make smashed baby red potatoes. They're crispy on the outside and edges, fluffy on the inside, and covered in the perfect combination of salt, Italian seasoning and Parmesan cheese! I had to make them three times in a week. That. Good.
I've also got a lazy day cake (that really isn't THAT lazy, I've got a bit of an issue to work out with whoever named it that back in the '30's). It's a fairly dense white cake toped with a broiled "frosting" made up of coconut, butter, brown sugar and milk. SO delicious! It's a family favorite but the cake used to always give me issues that I've finally worked out. I can now stomp to my hearts content while this puppy bakes!
The really excited bit for me (because, you know, baby arriving in a couple of months), is that I've built a MASSIVE (I'm talking 300 page) binder of recipes, tips and tricks for cooking freezer meals. I'm not interested in any meal that doesn't taste absolutely fantastic, so stick around because in the next couple of weeks I'll be starting to make a bunch of meals to freeze for after the baby comes, and who doesn't love something delicious that you can come home from work and just throw in the oven.
There are lots of pie recipes coming too. I love pies. So much. Love love love love love pies and haven't made any in WAY too long. They'll all be good for the freezer too!
For now though, I've got 4 more days to get a 200 page catalog to the printer. On my own. That's why I've been so MIA. Oh yeah, and Oliver got me sick again. Don't worry, he's just fine, he tends to bounce back quickly. Me...not so fast.
Wednesday, April 20, 2011
(only for the pucker loving) Lemon Squares
I can't take credit for this recipe, at all. I've tried dozens of lemon square recipes over the years and never loved any of them. The crust was either too soggy, or rock hard, and so often the lemon filling would be bland and get a crust over the top, neither of which is appealing. Then, I picked up the America's Test Kitchen Spring Entertaining magazine and there it was, the perfect lemon square recipe. At least for me.
Be warned, this baby is sour, but only the filling. The crust is light and sweet and just crispy enough, and that counters the tart lemon curd beautifuly.
These aren't Oliver approved though, even though I made them specifically for him. This is a child whose favorite snack at a restaurant is the raw lemon slices. Like, he eats them clean. I'm not sure what the deal is: were they too tart for him? too sweet? Or was it just too close to bed time and he was already fussy? Yeah, I'm leaning toward that last one too.
Enough jabbering!
Prep Time: 15 minutes
Bake Time: 20 minutes + 15 minutes
Makes: 9 generous squares
Ingredients:
For the crust:
1¼ c all purpose flour
½ c icing sugar
12 tbsp cold butter, cut into 12 pieces
pinch of salt
For the lemon curd:
4 large eggs
3 egg yolks
1 c white sugar
pinch of salt
1 tbsp grated lemon zest
⅔ c lemon juice (about 4 large lemons squeezed)
2 tbsp butter, cut into 2 pieces
2 tbsp heavy cream
icing sugar for dusting
Directions:
1. Pre-heat the oven to 350˚F. Line a 9" square baking pan with 2 strips of foil so that you have an overhang of a couple of inches on all four sides.
2. Start with the crust. In a food processor, pulse the flour, sugar and salt a couple of times to combine. Add the butter and pulse until the mixture resembles coarse meal (about 15 one second pulses). You want it to look powdery but hold it's shape when pressed together between your fingers. If it isn't, add 1 more tbsp of butter and pulse a few more times.
3. Press the crust mixture into the prepared pan and bake for about 20 minutes, until light golden brown (check it at 15 minutes to be safe).
4. While the crust is baking, start making the curd. Zest and juice your lemons. In a medium saucepan whisk together the eggs, yolks, sugar and salt. Add the zest and juice, then cook over medium-low heat, stirring constantly, until it thickens. This takes about 8 to 10 minutes. You want the curd thick enough that when you put a spoon in it and draw a line through the curd stuck to the back of the spoon, nothing bleeds into that line. THICK!
5. Pour the curd through a strainer into a medium bowl to get out the zest and any cooked bits of egg. Don't skip this step! Once you strain it you'll see why (and all kinds of junky stuff you couldn't see in the curd in the pan). Stir in the butter and heavy cream, then pour the strained curd over the hot crust and return to the oven for another 15 minutes, until set.
6. Let the pan cool for at least an hour on a cooling rack before removing the squares (via foil sling). Dust the top with icing sugar, and enjoy!
NOTE: These will last for up to 3 days in an air tight container in the fridge. That is, if no one know they're there, because for lemon lovers, they'll be gone in seconds!
Be warned, this baby is sour, but only the filling. The crust is light and sweet and just crispy enough, and that counters the tart lemon curd beautifuly.
These aren't Oliver approved though, even though I made them specifically for him. This is a child whose favorite snack at a restaurant is the raw lemon slices. Like, he eats them clean. I'm not sure what the deal is: were they too tart for him? too sweet? Or was it just too close to bed time and he was already fussy? Yeah, I'm leaning toward that last one too.
Enough jabbering!
Creamy Lemon Squares
Prep Time: 15 minutes
Bake Time: 20 minutes + 15 minutes
Makes: 9 generous squares
Ingredients:
For the crust:
1¼ c all purpose flour
½ c icing sugar
12 tbsp cold butter, cut into 12 pieces
pinch of salt
For the lemon curd:
4 large eggs
3 egg yolks
1 c white sugar
pinch of salt
1 tbsp grated lemon zest
⅔ c lemon juice (about 4 large lemons squeezed)
2 tbsp butter, cut into 2 pieces
2 tbsp heavy cream
icing sugar for dusting
Directions:
1. Pre-heat the oven to 350˚F. Line a 9" square baking pan with 2 strips of foil so that you have an overhang of a couple of inches on all four sides.
2. Start with the crust. In a food processor, pulse the flour, sugar and salt a couple of times to combine. Add the butter and pulse until the mixture resembles coarse meal (about 15 one second pulses). You want it to look powdery but hold it's shape when pressed together between your fingers. If it isn't, add 1 more tbsp of butter and pulse a few more times.
3. Press the crust mixture into the prepared pan and bake for about 20 minutes, until light golden brown (check it at 15 minutes to be safe).
4. While the crust is baking, start making the curd. Zest and juice your lemons. In a medium saucepan whisk together the eggs, yolks, sugar and salt. Add the zest and juice, then cook over medium-low heat, stirring constantly, until it thickens. This takes about 8 to 10 minutes. You want the curd thick enough that when you put a spoon in it and draw a line through the curd stuck to the back of the spoon, nothing bleeds into that line. THICK!
5. Pour the curd through a strainer into a medium bowl to get out the zest and any cooked bits of egg. Don't skip this step! Once you strain it you'll see why (and all kinds of junky stuff you couldn't see in the curd in the pan). Stir in the butter and heavy cream, then pour the strained curd over the hot crust and return to the oven for another 15 minutes, until set.
6. Let the pan cool for at least an hour on a cooling rack before removing the squares (via foil sling). Dust the top with icing sugar, and enjoy!
NOTE: These will last for up to 3 days in an air tight container in the fridge. That is, if no one know they're there, because for lemon lovers, they'll be gone in seconds!
Thursday, April 14, 2011
Home Made Flakey's
I really wasn't sure what this was last night, and it took me looking at the pictures this morning again to figure out what exactly I'd concocted. What it was was a flakey, and a delicious one at that! Don't be scared off by the strange line drawings, it was easier to draw it out then explain it, and this really is one of the easiest treats to make!
Prep Time: 10 minutes (unless you make your own curd)
Bake Time: 20 minutes + 5 minutes
Makes: 4 servings
Ingredients:
1 sheet of pre-made puff pastry dough (in the freezer asle)
1 egg, beaten
large decorating sugar
½ c lemon curd, berry curd, or jam of your choice
2 egg whites
pinch of cream of tartar
¼ c of sugar
Directions:
1. Pre-heat your oven according to the directions on the box of puff pastry (usually 350°F), and line a cookie sheet with parchment paper.
2. Unroll the sheet of pastry, and following the diagrams below, cut into four rectangles and extra edging pieces. Brush the edges of all pieces with the beaten egg, then place the edging pieces onto the main squares. You're basically framing the squares of puff pastry to make a little "boat" once it cooks.
3. Brush the edges again with the beaten egg, then sprinkle with the large decorating sugar. Bake for 15 to 20 minutes, until lightly golden and puffed.
4. While the pastry is baking, make the meringue. Beat together the egg whites and cream of tartar until starting to foam. Gradually add the sugar, then continue to beat until stiff peaks form.
5. When the pastry is cooked, push down the inside of the "boats" with the back of a spoon. Split the curd or jam between the four "boats", spreading in an even layer. Top with meringue, then return to the oven for an additional 5 minutes, until the peaks are just turning golden.
Enjoy!
Puff Pastry Cutting Diagrams:
Home Made Flakey's
Prep Time: 10 minutes (unless you make your own curd)
Bake Time: 20 minutes + 5 minutes
Makes: 4 servings
Ingredients:
1 sheet of pre-made puff pastry dough (in the freezer asle)
1 egg, beaten
large decorating sugar
½ c lemon curd, berry curd, or jam of your choice
2 egg whites
pinch of cream of tartar
¼ c of sugar
Directions:
1. Pre-heat your oven according to the directions on the box of puff pastry (usually 350°F), and line a cookie sheet with parchment paper.
2. Unroll the sheet of pastry, and following the diagrams below, cut into four rectangles and extra edging pieces. Brush the edges of all pieces with the beaten egg, then place the edging pieces onto the main squares. You're basically framing the squares of puff pastry to make a little "boat" once it cooks.
3. Brush the edges again with the beaten egg, then sprinkle with the large decorating sugar. Bake for 15 to 20 minutes, until lightly golden and puffed.
4. While the pastry is baking, make the meringue. Beat together the egg whites and cream of tartar until starting to foam. Gradually add the sugar, then continue to beat until stiff peaks form.
5. When the pastry is cooked, push down the inside of the "boats" with the back of a spoon. Split the curd or jam between the four "boats", spreading in an even layer. Top with meringue, then return to the oven for an additional 5 minutes, until the peaks are just turning golden.
Enjoy!
Puff Pastry Cutting Diagrams:
Start out with a whole sheet of pastry
Cut into quarters.
Here are the quarters.
Cut the edges of each of the quarters like this.
Discard the filled in squares, you don't need them.
After brushing the edges with the beaten eggs, lay the cut edges on top of the main square as shows above. Then, brush these edges with egg again and sprinkle with the sugar.
Tuesday, April 12, 2011
Gone in a Blink Nacho Dip
This is a favourite amungst both my side of the family, and Bo's. My mom's got her version, my Nana has her's, and Jenny's got her's too. Now, I've finally got my own!
This isn't to say that everyone else's wasn't good enough for me. The issue was that no one could ever remember exactly what portions they used of the ingredients, which meant that 50% of the time it was great, and 50% of the time it was either too runny, or too hard.
So, I made it a couple of times, and actually remembered to measure what I was throwing in, and I've finally got it down. Yes!
Ingredients:
1 pkg cream cheese
1 cup sour cream
½ tbsp taco seasoning (optional)
1 jar salsa
1 ½ c shredded cheese (I like a mix of cheddar and mozzarella)
Directions:
1. Shred the cheese that you want to use.
2. Put the cream cheese in the bowl of a food processor and mix until smooth. Add the sour cream and taco seasoning and mix until well combined.
3. Spread the cream cheese mixture evenly in the bottom of a glass baking dish. Top with the salsa, then with the shredded cheese. Chill until the cheese firms back up a bit, about 30 minutes. If you're in a rush, it's find to eat right away.
Enjoy!
NOTE: There are all kinds of other things you can add in here, like freshly chopping jalapeños, onions or peppers. I prefer to leave it as is, and just bump up the flavor by using home made salsa when I have an extra jar lying around.
This isn't to say that everyone else's wasn't good enough for me. The issue was that no one could ever remember exactly what portions they used of the ingredients, which meant that 50% of the time it was great, and 50% of the time it was either too runny, or too hard.
So, I made it a couple of times, and actually remembered to measure what I was throwing in, and I've finally got it down. Yes!
Worlds Best (and easiest) Nacho Dip
Prep Time: 10 minutes
Chill Time: 30 minutes
Serves: 6 - 8Ingredients:
1 pkg cream cheese
1 cup sour cream
½ tbsp taco seasoning (optional)
1 jar salsa
1 ½ c shredded cheese (I like a mix of cheddar and mozzarella)
Directions:
1. Shred the cheese that you want to use.
2. Put the cream cheese in the bowl of a food processor and mix until smooth. Add the sour cream and taco seasoning and mix until well combined.
3. Spread the cream cheese mixture evenly in the bottom of a glass baking dish. Top with the salsa, then with the shredded cheese. Chill until the cheese firms back up a bit, about 30 minutes. If you're in a rush, it's find to eat right away.
Enjoy!
NOTE: There are all kinds of other things you can add in here, like freshly chopping jalapeños, onions or peppers. I prefer to leave it as is, and just bump up the flavor by using home made salsa when I have an extra jar lying around.
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