Crab & Cream Cheese Popovers

This recipe is adapted from the 2009 Canadian Living Holiday Cookbook. The popovers are easy to make and they taste wonderful. They are savoury and chewy with a soft, warm surprise in the centre.

2 eggs
1 cup flour (I used whole wheat)
1 cup milk
2 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp nutmeg
1/3 cup finely chopped green onion, plus another 1 tbsp, reserved
1/3 cup finely chopped red onion
1 small jalapeno pepper, minced
1 can crabmeat, drained
1/2 brick (125g) cream cheese, room temperature
splash of lemon juice

1. In a large bowl, whisk together eggs, flour, milk, butter and seasonings until smooth and frothy. Mix in green onion, red onion and jalapeno pepper. Cover and refrigerate for 2 hours (or up to 24 hours).

2. Meanwhile, Mix crab, cream cheese, reserved green onion and lemon juice in a small bowl. Add a pinch of salt and pepper. Set aside.

3. Pre-heat oven to 425 degrees F. Spray mini muffin tins with cooking spray.

4. Remove batter from fridge and gently whisk. Spoon batter into muffin cups to fill halfway. Add rounded teaspoon of crab mixture to centre of each muffin cup. Spoon remaining batter over top of the crab mixture to fill the muffin cups.

5. Bake in oven for 16-18 or until golden and puffed. Serve warm. Can be made ahead and refrigerated for up to 2 days or frozen for up to 2 weeks. Re-heat in 400 degree F. oven for 5-10 minutes.

Pot Roast Pizza

Pizza B.C. (before cheese and before cooking)

Pot roast and pizza? An odd combination for sure. It came to be one day when I had some left over slow cooker pot roast, a pizza shell and a hungry tummy. The slow cooker pot roast was so flavourful and fall-apart-fantastic that it suited the top of my pizza just perfectly. Add to that some diced onion, zucchini and some sliced mushrooms and you have a comfort food feast.

1 pizza crust - store bought or homemade. Whatever suits your fancy
1 cup pizza sauce - ditto on the above
1 small chunk of left over pot roast, pulled apart into small pieces
1/2 small zucchini, sliced and quartered
1/2 small red onion or 1 small shallot, sliced thin
3-4 button mushrooms, sliced
1/2 cup shredded cheese of your choice (I used a Tex-Mex blend tonight!)

1. Do you really need directions?


Pizza P.C. (post cheese and post cooked) and topped with fresh parsley

Holiday Gifts from the Kitchen - Limoncello Liqueur

Limoncello is a sweet Italian liqueur. It is easy to make and tasty to drink. The traditional way to enjoy this treat is ice cold, straight up in a shot glass. Or try it in a martini. My favourite Limoncello martini recipes follow below.

Limoncello Liqueur:

8 organic lemons
1 750ml bottle vodka
2 1/2 cups water
2 cups sugar

1. Wash lemons with a vegetable brush in hot water. Rinse well. Using a vegetable peeler or zester, peel off the rind, avoiding the white pith. The pith is bitter tasting and will affect the outcome of your Limoncello. You can also grate the zest using a Microplane, just be careful to only grate the yellow skin and not the white pith. If you end up with pith on the back of your rind, gently scrape it off using a paring knife.

2. Place the rind in a large airtight jar. Pour in vodka and seal the jar. Leave vodka in a cool dark place for at least five days and up to thirty days. The longer you leave the mix to steep, the better. The more time it has, more lemon flavour will be infused and the vodka will become brighter yellow.

3. After steeping your vodka for the desired length of time, prepare a simple syrup by mixing 2 1/2 cups of water with 2 cups of sugar. Bring to a boil and simmer gently for 10-15 minutes until sugar is all dissolved and mixture has thickened. Let cool to room temperature.

4. Mix the cooled simple syrup with the vodka/lemon mixture. Re-seal and allow to rest in a cool, dark place for another five to thirty days. If you are in a rush, you can skip the second rest period, go right to the straining in step five and instead allow the mixture to rest after it has been strained.

5. After the second rest period, strain the mixture through a coffee filter or cheesecloth lined funnel into bottle of your choice. Discard the lemon rind.

6. Store finished Limoncello in a cool, dark place for up to one year. "Connoisseurs" advocate storing your Limoncello in the freezer until ready to serve. I DO NOT advocate storing yours in the freezer because, as I learned, it actually freezes! A cold fridge is sufficient enough.



When giving as a gift, I include a scroll of Limoncello drink recipes. Here are some of my favourites:

Limoncello Limon Blush Cocktail:
1 oz Limoncello
3 oz lemonade
½ oz cranberry juice
½ oz soda water
1 lemon wedge for garnish

Add first three ingredients to a cocktail shaker with ice. Shake vigorously and strain into a tall glass filled with ice or a chilled martini glass. Top with soda and garnish with a lemon wedge.

Killer Limoncello Martini:
1.5 oz vodka
1 oz Limoncello
½ oz lemon juice
Lemon wedge or lemon peel spiral

Combine liquid in a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with lemon peel or wedge.

Limoncello Fizz:
1 oz Limoncello
3 oz soda water
1 oz Ginger Ale
Squirt of lemon juice
Lemon wedge for garnish

Mix all ingredients in a tall glass filled with ice. Stir well and serve with a lemon wedge.

Holiday Gifts from the Kitchen - Vanilla Vodka

This is one of the easiest homemade Holiday gifts. It is a little on the expensive side when it comes to homemade gifts, only because vanilla beans are not cheap but the expense is worth it.

In case you are wondering, I bought my glass flasks at The Container Store. They offer a wide assortment of glass bottles and jars.

Vanilla Vodka:

Per 250ml glass jar, you will need:

1 vanilla bean
250 ml vodka (cheaper the better!)
1/2 tsp pure vanilla extract
1 coffee filter

1. Split vanilla bean. Using a small knife, run the blade up the bean to remove the seeds.

2. In a large re-sealable container, add vodka, vanilla bean and extracted vanilla seeds. Cover and store in a cool, dark place for 1-2 weeks.

3. After 1-2 weeks, set up a funnel on the glass jar and line with a coffee filter. Strain the vodka through a coffee filter, into the jar. Add pure vanilla extract. Place the vanilla bean in the jar and seal.

4. Store in a cool, dark place for up to 1 year.

Incidentally, if you concentrate the vanilla flavour (reduce the amount of vodka and increase the amount of vanilla beans), you will eventually create homemade vanilla extract!

Holiday Gifts from the Kitchen - Peanuty Chocolate Oreo Cookie Bark

This is another recipe from the Kraft Kitchens. I've made this one for a few years now and it is very easy and very good. Who doesn't like chocolate, peanut butter and Oreo cookies!?

1 box (8 squares) BAKER'S Semi-Sweet Chocolate
1 box (6 squares) BAKER'S White Chocolate
2 Tbsp Smooth Peanut Butter (I used 3)
10 OREO Cookies, smashed

1. PLACE semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.

2. DROP spoonfuls of the chocolate mixtures onto waxed paper-covered baking sheet, alternating the colours of the chocolates. Swirl gently with knife. Top with more crumbled cookies.

3. REFRIGERATE 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

I alternate between serving the bark in glass jars (as shown) or Christmas Asian-style take out boxes (below).

Variation: Instead of peanut butter & Oreos, use dried cranberries and chopped macadamia nuts. I made a batch using cherry flavoured dried cranberries and dry roasted macadamia nuts. It created a sweet and salty treat, perfect for someone that prefers salty snacks.

Holiday Gifts from the Kitchen - Accidental Toblerone Fudge Sauce

Hello! I've taken some time off cooking. Well, that isn't exactly true. I'm still cooking but nothing has been deemed worth of posting here. Although the pot roast, mushroom and zucchini pizza I made last night was pretty delicious.

With only two weeks till Christmas, I've been very busy. My shopping is all done. My presents are all wrapped and my Christmas crafting is nearly complete. I don't usually bake around Christmas time. I'm not much of a baker. I'm more of a creator. This year I created homemade Limoncello liqueur, Vanilla Vodka, Toblerone Fudge Sauce and Peanuty Oreo Cookie Bark. The results are pretty darn good, in my opinion.



Today I will share my Accidental Toblerone Fudge Sauce. Accidental because I set out to make a KRAFT Kitchen's Toblerone Fudge recipe. Unfortunately my fudge didn't set and I needed to come up with something to salvage the $10 worth of chocolate that was in my pan. This recipe is not healthy. It isn't wholesome. It isn't cheap. But it is sinfully delicious. That is why I'm giving almost all of my fudge sauce away as gifts.

If you are interested in the original Toblerone Fudge recipe, check here.

Jill's Accidental Toblerone Fudge Sauce:

Yields about 8 cups - Enough to fill 4 - 500ml canning jars

1 cup sugar
1 cup butter
3 cups full fat evaporated milk (about 2 large cans)
600g Toblerone (That is one full and a one half of the 400g large holiday bars or 6 smaller 100 g bars)
6 squares bakers chocolate (semi-sweet or bitter-sweet)

1. Coarsely chop all chocolate and set aside.

2. Mix sugar, butter and evaporated milk in a sauce pan. While stirring constantly, slowly bring to a rolling boil over medium heat. Let boil for five minutes will continuing to stir.

3. Remove sauce pan from heat. Pour chopped chocolate into sauce pan and stir until completely melted.

4. Let cool to room temperature. Sauce should be of a thick consistency and coat the back of a spoon, yet still pour easily. If sauce is too thick, stir in more condensed milk, 1/4 cup at a time. If sauce is too runny, more chocolate may need to be added.

5. Spoon or pour sauce into airtight jars. I used 500ml canning jars and boiled them after, per box instructions, to form a proper airtight seal.

6. Store jars in refrigerator.

Chocolate Sauce Uses:
- Heat a bit in the microwave and spoon over ice cream, cream puffs, pancakes and other desserts.
- Add to milk for rich and creamy chocolate milk
- Serve as is over ice cream

Easy Chicken Noodle Soup

Sorry I've been MIA. I was sick, out of town and then my internet connection crashed for an entire week! Health and internet are all better now. This recipe emerged while I was sick and in need of a quick fix comfort dish. Easy peasy.

1 carton chicken stock
1 carrot, peeled and diced small
1 celery stalk, diced small
1/2 of 1 white or red onion, diced
1 chicken breast, pre-cooked & diced*
pinch of salt & fresh cracked pepper
1 tsp parsley
1 tsp oregano
1 clove garlic, minced
1 cup macaroni noodles, pre-cooked**

*Cook your chicken breast in a 350 degree F. oven for 10-15 minutes.

**Ensure to pre-cook your noodles! Adding uncooked noodles to your soup will reduce the broth amount as well as release starches and thicken your broth. That's bad news!

1. Add everything to a soup pot and simmer for 20 minutes.

2. Top with fresh chopped parsley if you'd like.

Et Voila!

Brie En Croute with Cranberry Apple Walnut Compote

Another appieI created for my Aunt's 50th birthday bash. Another appie with no photo. C'est la vie! This was another hugely successful and popular dish. My cousin remarked that it tastes like Christmas. That's always a bonus!

Cranberry Apple Walnut Compote:

1 cup fresh or frozen cranberries
2 apples - peeled, cored and diced
Zest of 1 small orange (or half 1 large)
1/2 cup apple cider
1/2 cup cranberry sauce
1 tbsp agave syrup or honey
2 cinnamon stick
pinch nutmeg
1/4 cup chopped walnuts

1. In saucepan combine cranberries, apple, orange rind and juice. Bring to boil, stirring.

2. Reduce heat to simmer; add agave syrup, cinnamon stick and nutmeg and cook, stirring occasionally, for about 5 minutes or until cranberries have popped and apple is tender.

3. Remove from heat and stir in chopped walnuts. Let cool to room temperature. Remove cinnamon sticks.

Brie En Croute:

1 pkg frozen puff pastry, thawed and rolled out to 1/4 inch thick roundish shape
1 cup prepared Cranberry Apple Compote (more as needed)
1 medium wheel of french brie (or whatever size you need)

1. With a sharp knife, slice brie wheel in half horizontally (into two round slices, like a bagel).

2. Scoop half the Cranberry Apple Compote onto the bottom half of the brie wheel. Place the other half of the brie wheel on top and scoop more Cranberry mixture onto it.

3. Place pastry dough on a floured surface and roll to desired size and thickness.

4. Place the brie wheel in the centre of the rolled dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal.

5. At this point, you can freeze your Brie En Croute for when you are ready to use it. Wrap the pastry tightly in plastic wrap and place in a zip lock bag. Freeze for up to two weeks.

6. To bake, lightly grease a cookie sheet and pre-heat the oven to 375 degrees F.

7. Make an egg wash (1 egg beated with a bit of water) and brush the dough evenly and thoroughly with the wash.

8. Bake for 40-50 minutes until pasty is lightly browned. Let rest for 5 minutes before serving.

9. Transfer brie to a platter and serve with crackers or sliced baguette. Serve the remaining compote in a small dish beside the platter. Be sure to include a sharp cheese knife!

Prosciutto Wapped Roast Pork Tenderloin & Red Wine Gravy

I'm between night shifts tonight so I am in need of something quick. Believe it or not, roast pork tenderloin is almost as fast as boiling pasta. Almost. Contrary to some recipe instructions, a 1 pound piece of tenderloin does not need to cook for 45 minutes. It doesn't even need to cook for 30 minutes. After searing, this little gem only takes 10 minutes in a high oven for medium and 14 minutes for medium-well. Also contrary to what you may have been taught, pork can be a little pink. It's actually better when a little pink. Serve with some simple red wine gravy and you're good to go! If you want it to be even quicker and easier, leave out the prosciutto and just let the pork & simple seasonings shine!

Serves 2

1 lb pork tenderloin
3-4 pieces prosciutto
tsp olive oil
1/2 tsp each salt & pepper (omit salt if using prosciutto)
1/2 tsp garlic powder
1 tbsp vegetable seasoning blend

1. Pre-heat oven to 400 degrees F.

2. Mix seasonings together in a small bowl and rub onto tenderloin.

3. Wrap tenderloin in prosciutto (if using).

4. Place in a large, pre-heated skillet and quickly sear all sides (medium-high heat) so that prosciutto is browned and semi-crisp.

5. If your skillet is oven-safe, place directly into pre-heated oven, uncovered. If not, move tenderloin to a baking sheet or baking pan and place in oven.

6. Cook uncovered for 10-14 minutes (10 mins for medium, 14 mins for medium well).

7. Remove from oven and tent baking pan with foil. Let tenderloin rest for 10 minutes before cutting.



Simple & Quick Red Wine Gravy:

1/2 cup red wine
1 cup water or beef broth
1 package dry brown gravy mix or au jus mix
1 tsp corn starch mixed in 1/3 cup water (if using au jus mix)

1. Add everything to a sauce pan and bring to a boil.

2. Stir continuously until thickened.

Notes:

I served my pork with Red Wine Sauteed Spinach & Mushrooms, Roasted Brussels Sprouts, Asparagus and Broccoli and Red Roasted Potatoes. To drink? Whatever wine was used for cooking, or Pinot Noir pairs nicely with pork. A huge, delicious, satisfying meal.

Marianne Inspired Oatmeal

Last week I tried homemade oatmeal, inspired by Marianne at French Fries to Flax Seeds. One of her breakfast staples is a bowl of oatmeal mixed with whatever she can find in her cupboard. One day it's peanut butter, bananas and dried figs and the next it's blueberries, coconut butter and cocoa nibs. The other day she used Matcha green tea powder and made green oats! I'm not quite as adventurous as Marianne and I am a traditionalist when it comes to oatmeal, so my creation isn't quite as exciting as hers, but it was easily the best darn oatmeal I have ever eaten and has become a regular in my breakfast rotation.

1/2 cup oats (I use Bob's Red Mill Extra Thick Rolled Oats).
1 tsp Apple Pie Spice (see below)
1 tbsp chopped walnuts
1/2 cup milk
1/4 cup water (or any combination of milk/water to equal 3/4 cup liquid. Use only water for a vegan meal.)
1/4 cup applesauce or 1 small applesauce/fruit blend cup
1/2 cup assorted fresh or frozen berries/fruit (I've been using a mix of frozen mixed berries and fresh pomegranate seeds. Diced apple is nice too and I love it with blackberries! If using frozen berries, make sure they are thawed! Sometimes I add 1/4 cup dried cranberries as well.)

1. Mix the dry ingredients together in a microwave safe bowl.

2. Add the milk and water and stir together.

3. Microwave for 2-3 minutes, until most of liquid is absorbed. Stir well to mix.

4. Add applesauce and fruit and mix together.

*You could cook your oats on the stove top instead of the microwave. I haven't had the time or desire to do it that way yet.

Apple Pie Spice:
4 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cardamom

1. Mix everything together in an airtight container and use as needed.