Ham and Apple on Cheese Potatoes

I wanted to make a meal that I would hear no complaining about and that everyone would happily eat.  I decided to make Ham and Apples on Cheese Potatoes.  Who does not like ham every once in awhile as a treat?  Also who is going to complian about apples, potatoes, bacon and ham smothered in cheese sauce.  Certainly not my kids.  It was the perfect sunday, relaxing meal and a great way to start the week.  Your family would probably like this meal too, in fact they might even ask for seconds,  mine did!

Ingredients:
1 1/2 pounds potatoes
5 slices of bacon
2 sweet apples
8 ham slices
2 cups grated cheese
1 1/2 cup milk
4 tbsp flour
2 oz butter
nutmeg or mace
pepper
salt
Directions:
1.  Peel, wash and dice the potatoes. Cut bigger potatoes in four and smaller ones in half. Boil them in salted water until tender.
2.  Cook bacon in a medium skilled.  Once cripsy remove to a paper towel lined plate and allow to cool.  Drain all bout 2 TBSP on the bacon fat.
3.  While the bacon in cooking peel and finely mince two smaller or 1 big sweet apple.  Sauté the apples for 3 minutes in the bacon fat. Until slightly soft.
4.  Grate two cups of your favorite cheese.
5.  As soon as your taters are done, drain them, steam-dry them for a minute or two and transfer them to an oven dish.
6.  Top each slice of ham with apples and start rolling those babies.
7.  Heat 2 oz of butter. Sprinkle 4 tbsp all-purpose flour in there, stir and cook over low heat for 2 minutes. Stay nearby and stir, if you mess up the roux you’re back to square one.
8.  Pour in 1 1/2 cup of milk, stir and bring to a boil. As soon as the milk heats up, the sauce will thicken. Usually this will give you the exact consistence you need, but if your sauce ends up too thick just add a little splash of milk. Simmer the sauce for 2 minutes.
9.  Add the grated cheese, stir until it melts and season the sauce with salt, pepper and a touch of nutmeg.
10.  Spoon half the sauce over the potatoes.
11.  Place the ham apple rolls on top and spoon the other half of the sauce over the rolls.
12.  Pop the casserole in a preheated oven and bake at 400F (200C) for 15 to 20 minutes, until the cheese sauce turns golden brown.

Spaghetti and Meatball Calzones

This is part two of the 30  mintue spaghetti and meatball post.  These were really easy to make and tasty.  Best of all thier was no complianing from my kids.  They all ate thier clazones and liked them.  I will have to remember this for future meals.

Spaghetti and Meatball Calzones

Ingredients

• All-purpose flour, for work surface
• 1 pumpkin pizza dough cut into 4 equal pieces
• 8 meatballs, halved, and 1 1/2 cups sauce reserved from 30-Minute Spaghetti and Meatballs
• 8 ounces fresh grated mozzarella
• 1/2 teaspoon red-pepper flakes (optional)

Directions

1. Preheat oven to 450 degrees.
2. On a lightly floured work surface, roll each piece of dough into an 8-inch round. In a medium bowl, stir together reserved meatballs and sauce, cheese, and red-pepper flakes (if using). Season with salt and pepper. With a slotted spoon, divide mixture among bottom halves of dough rounds, leaving a 1-inch border. Fold top half of each round over filling and roll and pinch edges to seal. Carefully transfer calzones to baking sheet. Brush tops lightly with oil and season with salt and pepper. Bake until calzones are golden brown, 15 to 18 minutes.

Baked Oatmeal Breakfast

This was attempt two at making my kids a different breakfast however this one was a success.  My kids loved his breakfast and even told me that I could make it again for them.  This taste like a big oatmeal cookie.  In fact when I made it for my kids I told them it was a giant oatmeal cookie.  Make it you will like it.

Baked Oatmeal Breakfast

1 1/2 cups old fashioned oats (the quick cooking variety will break down and get soggy)

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (any fat content will do)

1/4 cup melted butter

1 large egg

splash of vanilla extract

handful of dried cranberries (optional)

fresh raspberries, milk and pistachios for topping.

Place a rack in the center of the oven and preheat oven to 350 degrees F.

In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt.  In a separate bowl, whisk together the milk, butter, egg and vanilla extract.  Add the wet ingredients to the dry and stir to incorporate.  Fold in the dried cranberries.

Pour mixture into a lightly greased 9-inch pie pan.  Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.

Remove from the oven, let cool for 5 minutes then spoon into serving bowls.  Top with milk, fresh fruit and nuts and serve.

Banana Pecan Oatmeal Brulee

My kids have been complaining that they are sick of oatmeal for breakfast so I thought I would change it up and still make them oatmeal but make them an oatmeal treat.  I decided to try this oatmeal brulee, it was a big flop.  Not one of my kids liked it and they all complained about having to eat it.  I was diheartened.  I tried to make them something something special and no one like it.  Scartch this one of my list (as an aside I personally thought that it was quite good)

Banana Pecan Oatmeal Brûlée
4 cups water
1 cup steel cut oats
pinch of salt
1/4 cup milk
1 – 2 tablespoons butter
1 large banana, sliced
2 – 3 tablespoons brown sugar
1. Bring water to boil in a medium saucepan (or large saucepan if making several servings at once).  Stir in oats and salt, if using, and immediately reduce heat to low.  Watch carefully, because the water might foam up and boil over.  (If using an electric stove, and the water foams up before the burner cools down enough, briefly lift the pan off the heat and the foam will subside.)  Simmer uncovered over low heat, stirring occasionally, for 25-30 minutes or until oats are of desired texture.
2. Remove oatmeal from heat and stir in milk and butter.  Pour oatmeal into a small casserole dish (about 1 1/2 quarts) and arrange banana slices over the top.  Sprinkle brown sugar evenly over the top of the bananas.  Put casserole under a preheated broiler until sugar starts to melt (watch carefully, it happens pretty fast). Serve warm.
Serves 4.

Pumpkin Dressing

I had my in laws over for my mother-in-laws birthday and I decided to make a roast chicken and this stuffing. The stuffing turned out fabulous! You would never guess that it had pumpkin in it. It was very moist and flavorful and best of all easy! This recipe is another keeper (and if you don't tell them it is pumpkin they will never know).  Unfortunately my chicken did not turn out as well.  I seem to have trouble getting my meat to cook when they comer over for supper and when my parents come over the meat is always done early.  I guess that I can't win!

Pumpkin Dressing

Ingredients

Dressing

• 5 cups cubed day-old baguette or other crusty bread
• 4 tablespoons chopped green onion
• 1 tablespoon chopped fresh sage
• 2 tablespoons butter, melted
• 1 1/2 cups pumpkin purée
• 2 tablespoons pure maple syrup
• 1/4 teaspoon fine salt
• 1 cup coarsely grated medium Cheddar Cheese
• 1/2 cup lightly toasted pecan pieces, plus extra for sprinkling
• 2 large eggs

Directions

1. Preheat oven to 350F (180C) and grease an 8-inch square pan.
2. Toss cubed bread, green onion and sage with melted butter in a large bowl. In another bowl, whisk pumpkin and maple syrup. Whisk eggs into pumpkin mixture and pour over bread. Stir and let sit for 15 minutes to soak in. Stir in Cheddar Cheese and ½ cup pecans. Pour into prepared pan and bake for about 45 minutes, until centre springs back when pressed.

Dulce de leche cake

We recently celebrated my mother-in-laws birthday. She does not really like chocolate cake she prefers white or caramel flavours as I was looking through my new cookbooks I decided to make this Dulce de Leche Cake from this book Sky High: Irresistible Triple-Layer Cakes.  We were not disappointed.  My kids even ate all of their cake (they usually just eat the icing).  I will be making this for other special occasions.

Dulce de leche cake

Cake:8 eggs
1 1/3 cups (233g) packed light brown sugar
1 2/3 cups (233g) cake flour*
1 teaspoon ground cinnamon
3 tablespoons (42g) unsalted butter, melted and cooled to lukewarm

Syrup:
¼ cup (50g) vanilla scented sugar (or regular sugar)
½ cup (120ml) water
¼ teaspoon vanilla extract

Dulce de leche cream:
1 can sweetened condensed milk
3 cups of whipping cream


Skor chocolate bars crumbled for garnish
Make the cake: preheat the oven to 175ºC/350ºF. Line the bottoms of three 20cm (8-inch) round cake pans with rounds of parchment or waxed paper, but do not grease the pans.
In a large heatproof bowl, beat the eggs lightly. Gradually whisk in the brown sugar. Set over a pot of barely simmering water and whisk constantly until the brown sugar dissolves and the mixture warms to body temperature. Remove from the heat and, with an electric mixer, beat on medium speed until the mixture holds slowly dissolving ribbons when the beaters are lifted.
Put the flour and cinnamon in a sifter and sift about 1/3 over the top of the eggs. Gently fold in with a large metal spoon. Repeat 2 more times with the remaining flour, folding only until mixed, with no trace of flour.
Drizzle the melted butter over the batter and fold in, now with a rubber spatula, taking care not to deflate the batter or to leave pockets of butter not folded in. Divide the batter among the 3 prepared cake pans.
Bake for about 15 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean – mine took 25 minutes. Let cool completely in the pans. Run a blunt knife around the edge of each cake to release it from the pan. Turn out onto a wire rack and carefully peel off the paper.

Now, the syrup: boil the sugar and water over medium heat until the mixture reduces to ½ cup. Remove from heat, add the vanilla extract and allow to cool before using.

Prepare the dulce de leche cream: Submerse the can of sweetened condensed milk in water and bring to a boil.  Reduce the heat to a simmer and simmer for 2 hours.  Make sure to keep an eye on it and add more water if needed.  The can has to stay submersed in water or it will explode.  Place the cream in the freezer for 4 minutes.  In a large chilled mixer bowl with chilled beaters, combine the cream with 2/3 cups of the dulce de leche. Beat on low speed to combine and dissolve the dulce de leche. Raise the mixer to medium-high and whip until stiff peaks form.

Assemble the cake: place one cake layer, flat side up, on a cake stand or serving plate. Brush it with the rum syrup to moisten evenly. Cover the layer with about 2/3 cup of the dulce de leche cream, spreading it evenly to the edges. Repeat with the next layer, moistening it with the syrup as well.
Top with the third layer. Moisten it with the syrup. Frost the top and sides of the cake completely with the remaining dulce de leche cream (there was about ¼ cup left in the end). Then, using a cake comb or the cutting edge of a serrated knife, run it around the side of the cake to make a grooved pattern all around.  Crumble skor chocolate bars and place them around the top of the cake as garnish.

Serves 12-16

Baked Bakery Brownies

I have been working my way through the new cookbooks that I got for Christmas so I decided to make these 'famous' brownies for Baked: New Frontiers in Baking.  They had a deep chocolate flavour and were nice a fudgy in the middle, just the way I like my brownies!

The Baked Bakery Brownies

1 1/4 cup all purpose flour
1 tsp salt
2 Tbsp unsweetened cocoa powder
11 oz dark chocolate
1 cup of butter
1 tsp instant espresso powder
1 1/2 cups granulated sugar
1/2 cup light brown sugar, firmly packed
5 eggs
2 tsp vanilla extract

Preheat oven to 350 degrees, grease a 9 X 13 inch pan. 

In a medium bowl combine the flour, salt and cocoa powder. 

Place the chocolate, butter and espresso powder in a double boiler. If you do not have a double boiler use a saucepan of water simmering and put a heat safe large bowl over the water. Stir until the chocolate has melted fully. Turn off the heat but keep the bowl on top of the water and whisk in the sugars. Stir until combined. 

Once the mixture is at room temperature add in three eggs and whisk until incorporated. Add in the final 2 eggs and whisk. Stir in the vanilla. Using a spatula fold in the flour mixture just until combined. Pour the batter into the prepared pan and place in the oven for about 30 minutes until when a toothpick inserted comes out clean with a few crumbs on it. (If halving the recipe mine baked for about 22 minutes.) Let the brownies cool fully before cutting. 

Mashed Potatoe Crepes

My kids loved these.  I had leftover mashed potatoes so I decided to make these for lunch.  They could not get enough of them.  As a bonus for me they were super easy and quick plus the kids got a hot lunch.

Mashed Potatoe Crepes

Ingredients:
1 cup leftover mashed potatoes
1/2 cup flour
1 cup milk
1/2 tsp salt
2 eggs

1.  Combine all ingredients in bowl and stir until combined.
2.  Drop onto a hot griddle and cook.  Server warm with your choice of topping or filling, my kids and I recommend cheese.

Beef Stew

I needed an easy recipe that I could throw in the slow cooker and forget about because I had a very busy day and a long night ahead of me (I was going to be up all night at an all girls event) so I decided to make this stew.  I chose this recipe for two reasons, it only required a small amount of work from me in the morning and then I could leave it all day and with a little bit of work we could have it the next day as leftovers.   This stew was okay.  Even though it was easy it would not be my choice to make again.

Beef Stew 

Ingredients

• 4 celery stalks, chopped
• 4 carrots, peeled and sliced into 1-inch thick rounds
• 4 red potatoes, chopped into large dice
• 1 medium onion, chopped
• 1 teaspoon chopped fresh thyme leaves
• 1 (1-pound) chuck roast, cut into 1-inch cubes
• 2 tablespoons all-purpose flour
• 1 (14.5-ounce) can less sodium beef broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon cider vinegar
• 2 teaspoons minced garlic
• 1 teaspoon hot sauce
• Salt and fresh ground black pepper
• Directions

In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve mashed potatoe buns.

Spicy lentil and chorizo soup

Okay when I made this soup I did not realize how spicy it actually was having not used chorizo very often, but it was very spicy.  Fortunately my husband and I like spicy soup so we enjoyed it.  Unfortunately my kids do not like spicy food so they did not.  I you like things hot try it tonight.
Original recipe here

Spicy lentil and chorizo soup

2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 x 150g chorizo sausages, sliced
½ teaspoon dried chilli flakes
1 cup (210g) lentils
2 x 400g cans chopped tomatoes*
1 liter chicken stock
1 cup frozen corn thawed
salt and freshly ground black pepper
crusty bread, to serve

Heat a large saucepan over medium heat. Add the oil, onion, garlic, chorizo and chilli flakes and cook for 8–10 minutes or until the onion is tender and the chorizo is golden. Add the lentils, tomato, stock, salt and pepper, bring to the boil and cook for 30 minutes or until the lentils are tender. Serve with crusty bread.

Potato and Bacon Muffins

Okay, these have to be the best use for lefover mashed potatoes I have ever tasted.  You would not even know there was leftover mashed potatoes in the batter.  They were light and fluffy and quite frankly yummy.  So  cook some extra mashed potatoes tonight as an excuse to make these.

Potato and Bacon Muffins

Ingredients:
1 1/2 cups mashed potatoes
2 cups flour
3 tsp baking powder
1 cup grated cheese
3/4 cup sour cream
2 tsp dried thyme
1 1/2 tsp salt
2 oz butter (melted)
1 cup milk
3 oz bacon
2 eggs

Directions:
1.  Cooke the bacon until crisp and chop into small pieces.
2.  Dump 1 1/2 cups (leftover) mashed potatoes and 1 cup of milk in a bowl.
3.  Lightly beat two eggs and add them to the bowl as well.
4.  Add 3/4 cup sour cream, 2 oz melted or very soft butter, 2 tsp dried thyme (or any other herb of choice) and 1 1/2 tsp salt.
5.  Next, stir in the onions and crumbled up bacon.
6.  And the grated cheese. There has to be grated cheese.
7.  Throw in 2 cups of flour and combine everything, until it’s a thick but still stirrable batter.
8.  Pour batter into large 6 lightly buttered large muffin forms (1 cup capacity).
9.  Bake the muffins at 400F (200C) for 40 minutes, depending on the size of your muffin forms of course. Just bake them until golden brown and until a metal skewer inserted in the centre comes out clean.

Healthy Butternut Squash Donut Muffins

My mother in law got me the cookbook Deceptively Delicious quite a while ago.  I decided I was going to try out some of the recipes in it  I made my kids the donuts.  The recipe called for pumpkin and sweet potatoe puree but agiain in the spirit of cleaning out my freezer I used butternut squash puree. I also do not have a donut pan so I made muffins instead.  My kids loved these muffins and you could not tell that I used squash insteaad of the other stuff.  In fact three out of four of them asked for thirds.  They were moist and flavourful adn were very good for them.  These will definatley make thier way into my regular rotation.  I wonder what other puree would taste good in there?

Here's my version

1/2 c packed brown sugar
1 c squash puree
1/2 c milk
1 egg white
1 T butter (it calls for melted, but I didn't bother...room temp is fine)
1 t vanilla
1 c flour
1 t baking soda
1/2 t powder
1/2 t pumpkin pie spice
powdered sugar

preheat oven to 350

Mix it all together and pour into greased muffin tins. Bake for 20 minutes. Let cool on rack and dust with powdered sugar.

BBQ Pulled Pork and Spicy Pecan Gravy Heart Pizza

As a special treat for my husband I made him this heart pizza (yes that is a heart).  Since I was on a roll of cleaning out my freezer I topped it with leftover pulled pork and some of that yummy pecan gravy mixed with a little cola BBQ sauce.  I aslo sauteed some onions and portebella mushrooms and put then on top and the covered the whole thing in cheese.  I know that it looks burndt but trust me it was not adn it tasted really good!  So if you tried the pork with the pecan gravy make a pizza and use up that leftover sauce!

Beef Provencale

I really like using the slow cooker in the winter for stews.  I combine all the ingredients in the morning, and then forget about all day and then magically at supper time a hot meal is done and ready for everyone to enjoy.  This meal was easy and flavourful and best of all five out of six of us ate it.  The sixth one would not even try it because it contained the dreaded carrots.  Oh, well that is his loss.

Beef Provencale

Ingredients

• 1 (3 pound) stewing beef 
• 2 teaspoons kosher salt, plus additional for seasoning
• Freshly ground black pepper
• 3 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1/4 cup cognac or brandy
• 1 tablespoon herbes de Provence
• 5 garlic cloves, peeled and smashed
• 4 medium carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, trimmed and thinly sliced
• 1 onion, halved and thinly sliced
• 1 cup of rice

Directions

Heat a large, heavy-bottomed skillet over medium-high heat. Season the meat generously with salt and pepper, to taste. Add the oil to the skillet and heat just until beginning to smoke. Brown the meat all over and sear the meat, turning as each side turns a deep mahogany, about 10 minutes. While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2 cups of the chicken broth until smooth.

Crush the tomatoes through your fingers into the slow cooker; stir in their juices, herbes de Provence, and the 2 teaspoons salt.

Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken broth to the skillet; let it bubble for a minute and then stir with a wooden spoon to scrape up the browned bits on the bottom of the pan. Pour over the meat, then scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for a total of 6 hours).  Add 1 cup of rice about an hour before the stew is done.

slow cooker pork tacos

My husband really likes pulled pork.  Until recently I never made it for him because I did not realize how easy it as to make.  As a result of his love of pulled pork and my kids love of taco's, and my desire to clean out the freezer (I had pork loin and taco shells that needed to be used) I decided to make the following meal for my family for supper.  It was a hit, enjoyed by everyone.

Slow Cooker Pork Tacos 

Ingredients

• 3 whole ancho chiles
• 4 cloves garlic, unpeeled
• 1/2 medium white onion, roughly chopped
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• Kosher salt
• 2 teaspoons dried oregano
• 3 3/4 cups low-sodium chicken broth
• 4 pounds boneless pork shoulder (untrimmed), cut into chunks
• Freshly ground pepper
• 2 bay leaves
• 1 cinnamon stick
• Flour tortillas, warmed, for serving
• Assorted taco toppings, for garnish

Directions

Put the ancho chiles and the garlic in a bowl. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

Chicken Noodle Soup

Okay, so I was pretty impressed with myself.  I made this soup from scartch and I even made the broth for the soup.  It was really tasty, although the broth did need salt (then again I do like my salt).  This was easier then I thought it would be and I will make this again.  It would also make a nice lunch for my kids. 

Chicken Noodle soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces bow tie pasta 
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
Yield: 2 quarts