Cinnamon Crunch Krispie Squares

Like everybody's favourite Rice Krispie squares, but with a crunchy cinnamon difference!

Ingredients:

 2 cups Golden Grahams Crunch cereal

1 cup Rice Krispies

2 tbsps butter

20 large or 2 1/2 cups mini marshmallows

1/4 tsp vanilla

1/2 tsp cinnamon 

 

Melt butter in a large pot. Add the marshmallows and melt on low stirring constantly. Remove from heat and add vanilla and cinnamon. Then stir in all the cereal and mix to coat.

Butter an 8" square pan and gently press the mixture in using butter fingers. Set a couple of hours then cut into squares.

Makes 9 servings

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Charred Chili Lime Cauliflower

Tender crisp cauliflower florets charred golden for a slightly nutty flavour with a hint of lime.

Ingredients:

 1 1/2 cups small cauliflower florets

1 1/2 tbsps olive oil

1 tsp lime juice

1 tsp chili powder

1/4 tsp garlic powder

salt and pepper to taste

drizzle of white truffle oil (optional)

 

Preheat air fryer to 375°F for 2 minutes. Combine everything except the truffle oil and toss in the cauliflower to coat. Place in the air fryer basket in a single layer and roast for 8-10 minutes flipping halfway or as often as needed to get slightly charred on all sides. Remove from heat and toss with truffle oil if using. It does add a nice earthy flavour!

Makes 2 servings.

Served with Air Fryer Pork Loin Roast. Here's the link to the recipe:

https://www.hotandcoldrunningmom.ca/2024/01/air-fryer-pork-loin-roast.html 

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Air Fryer Pork Loin Roast

Absolutely delicious and juicy inside with a crispy exterior. If you aren't a fan of pork loin this could be your game changer!

Ingredients:

 2 1/4 lb boneless, pork loin roast

1 tbsp brown sugar

2 tsps smoked paprika

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1 tbsp fresh thyme

1 tbsp fresh rosemary

1 tbsp fresh parsley

2 tsps olive oil

2 pinches cayenne pepper

 

Sauce:

1 cup chicken broth

reserved pan juices

1 tbsp cornstarch

2 tbsps cold water

 

Pat the pork dry with paper towels. Mix the brown sugar and the seasonings together and rub all over the pork. Keep a little of the mixture for the sauce later. Refrigerate the pork uncovered for 3-4 hours.

Preheat the air fryer for 5 minutes at 360°F then place the pork in the basket for 45-50 minutes or until the internal temperature reads between 145-160°F. Rest 5 minutes. Lift from the basket and save any juices left behind.

While the pork rests make the sauce. Add the reserved juices and any leftover brown sugar and seasonings to a small saucepan along with the chicken broth. Bring to a boil then simmer 5 minutes. Combine the cornstarch and cold water and stream it into the sauce while whisking. Cook 1-2 minutes.

Slice the pork and serve with the sauce and fresh herbs.

Serves 4

Have it with these Charred Chili Lime Cauliflower florets:

https://www.hotandcoldrunningmom.ca/2024/01/charred-chili-lime-cauliflower.html 

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Air Fryer Baked Sweet Potato

Grab this good carb super food! With a high vitamin A count it can help boost your immune system to fight off nasty winter germs! It helps with inflammation, it's high in fiber and it can give you a boost of energy. Baked in the oven, a sweet potato can take about 1 hour and 15 minutes to cook but with the air fryer it's bake time is cut down considerably.

Ingredients:

1 large sweet potato

Clean and brush the skin of the sweet potato, pierce it several times with a knife and set in the air fryer at 390°F for anywhere from 35-55 minutes depending on the size of your sweet potato.

Turn over halfway through and at 25 minutes start checking every 5 minutes to see if it's tender. Poking it with a fork should yield little to no resistance.

This one took nearly 45 minutes to bake and was enjoyed by two of us but was really big enough for four! 

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Chicken Drumsticks in the Air Fryer

Crispy skin and juicy meat in less than 30 minutes. It's stupid easy and definitely going to be on rotation. You can change up the spices for variety, but drumsticks in the air fryer are here to stay!

Ingredients:

6 chicken drumsticks, dried with paper towels

2 tbsps olive oil

1 1/2 tsps smoked paprika

1 tsp onion powder

1 tsp garlic powder

1/4 - 1/2 tsp chili powder

pinch cumin

salt and pepper to taste

 

Simply mix everything together and toss the drumsticks in. Mix to coat. Preheat the air fryer to 400°F for 2 minutes. Then place the chicken in a single layer in the basket leaving a little space between each if possible. Cook for 22-24 minutes turning the drumsticks over halfway through. The internal temperature should read 165°F when done.

Makes 2 servings

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Italian Roasted Mushrooms and Cauliflower

A variety of colourful vegetables are roasted together to make this deliciously simple side dish!

Ingredients:

1 lb button mushrooms

2 cups small cauliflower florets

2 cups cherry, grape or cocktail tomatoes 

3-4 tbsps minced garlic

2 tbsps olive oil

2 tsps dried oregano

1 tsp dried basil

1/2 tsp dried thyme

salt and pepper to taste

1 tbsp fresh chopped parsley

 

First parboil the cauliflower florets in hot water for 2-3 minutes then plunge them into cold water and drain.

Preheat oven to 400°F and combine the olive oil, herbs, salt, pepper and garlic. Toss with the veggies and dump onto a lined baking sheet.
Roast for 20-30 minutes.

Garnish with fresh parsley.

Serves 6-8

Adapted from: jocooks.com

 

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Easy Creamy Corn Soup

Velvety, vegetarian and very easy to make. Fresh homemade soup on the table in a matter of minutes!

Ingredients:

1 - 398ml (14 oz) can creamed corn

1 cup fresh, frozen or canned kernel corn

1 1/2 cups milk

2 tbsps butter

salt and pepper to taste

1/3 cup finely diced bell pepper

1/3 cup finely diced onion

1 green onion, white finely chopped, green sliced

2 pinches (or more) red pepper flakes

handful of chopped spinach

 

If using fresh corn, first boil the corn then cut the kernels off the cobs. But if looking for simplicity use canned or frozen. Melt butter in a pot and add the kernel corn, bell pepper, onion and the white part of the green onion. Gently sauté until just starting to brown, about 5-7 minutes. Remove from heat and take about 1/2 the vegetables out of the pot (leaving the other 1/2 in the pot) and put them in a blender along with the milk. Blend to the consistency you like. To the pot add the creamed corn, salt, pepper, red pepper flakes and the mixture in the blender.

Simmer a few minutes to heat through then serve with chopped spinach and sliced green onion tops to garnish.

Makes 4 servings

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Banana Bread with Soured Cream

Don't you hate when something turns sour. Especially when it's 2 weeks before the best before date! Had two litres of coffee cream turn so banana bread to the rescue! 

Ingredients:

1 cup butter

1 1/2 cups white sugar

1/2 cup brown sugar

4 eggs

3 cups flour

2 tsps vanilla

2 tsps baking soda

4 ripe bananas, mashed 

1 cup soured 10% cream (or regular non-soured milk or cream)

2-3 tbsps chopped sushi ginger (optional)

 

Pulled these bananas out of the freezer. Once mostly defrosted they where ready to go.

Cream the butter and sugars together then add the eggs, vanilla and mashed bananas. Mix the flour and baking soda together then add in 3 additions to the creamed butter mixture alternating with the soured cream. Add the ginger if using.

Fill 2 lined loaf pans and bake at 350°F for 1 hour and 15-20 minutes or until a cake tester comes out clean.

Perfect! I don't like waste so was glad to be able to use the soured cream. The rest went into 1 cup containers in the freezer for later use.

Makes 2 banana loaves

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Chicken, Rice and Raisins

Warming spices give this one pot chicken and rice dish layers of flavour with sweet spots of raisins. Use dried cranberries if you aren't a fan of raisins. (I know you raisin haters are out there!)

Ingredients:

 2 boneless, skinless chicken thighs (about 1/2 lb)

2 tbsps butter

1 cup rice

2 tsps minced garlic

1/2 onion, finely sliced

1 carrot, shredded

1/4 tsp saffron

1/4 tsp cumin

1/4 tsp cinnamon

1/4 tsp allspice

pinch of nutmeg

salt and pepper to taste

 1 tbsp tomato paste

2 cups chicken broth

2 tbsps raisins

squeeze of lemon

2 tsps dried parsley

 

Rinse the rice in a colander with cold water until it runs clear. Set aside.

Cut each chicken thigh into 4 pieces and add some salt and pepper.  Melt the butter in a Dutch oven and on medium heat brown the chicken for 3-4 minutes. Add the onion and garlic and cook 2-3 minutes or until the onion is translucent and the chicken is cooked through.  Remove the chicken to a plate.

Add the tomato paste, carrot, spices, chicken broth and rice and bring to a boil. Then place the chicken on top, cover and bake in a 350°F oven for 35 minutes.

Remove the chicken, fluff the rice and add the raisins and parsley. Return the chicken to the pan once again and back into the oven uncovered for 5-10 minutes. Give it a little squeeze of lemon right before serving.

Serves 2

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No Knead Cheesy Bread

Crusty on the outside, soft and cheesy on the inside! I can think of a few people like that, but I'm talking about this bread! And with no kneading this bread comes together in no time!

Ingredients:

3 cups flour + 1/4 cup for dusting

1 tsp salt

1 tsp onion powder

1/2 tsp yeast

1 1/2 cups warm water (95-105°F)

1 1/2 - 2 cups shredded cheddar (orange or marble to give it the lovely colour!)

3 tbsps fresh thyme

Whisk 3 cups flour, salt, onion powder and yeast together in a large bowl. Pour in the warm water and mix with a spoon until sticky.  Cover the bowl with plastic wrap for 3-18 hours until it doubles and makes bubbles.

Put a Dutch oven in a 450°F oven and preheat it for 30 minutes with the lid on. Toss the cheese and thyme together. Flour the counter and your hands and turn the dough out of the bowl. Fold the dough and layer cheese 4 times then fold over and tuck in the ends at the bottom to form a ball.

Place dough ball in a parchment lined bowl and cover with a dish towel for 20 minutes. Take the Dutch oven out of the oven. Lift the parchment and dough from the bowl and sit it gently in the hot Dutch oven. Give it a nice slice with a sharp blade through the top to expose some cheese.

 

Cover and bake for 30 minutes, then remove the lid and return the bread to the oven for another 15 minutes.

Cool 10 minutes before slicing.

Say Cheese 😁📸

Adapted from theeastcoastkitchen.com

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Old Fashioned Beef Stew with Mushrooms

Deep, rich gravy surrounds tender morsels of beef, slices of carrot, bell pepper and lots of mushrooms. Oh, and the onions... they are out of this world delicious!!

Ingredients:

 3/4 lb cubed beef (I used fondue beef cubes and it was so tender!)

1 tbsp cornstarch

1 tbsp olive oil

2 tsps minced garlic 

1 medium onion diced or better yet 5 or 6 small whole onions

2 tbsps balsamic vinegar

1 cup beef broth

1 tbsp tomato paste

salt and pepper to taste

1 tsp celery seed

1 tsp smoked paprika

1/2 cup sliced carrots

1/2 cup diced bell pepper

1 1/2 cups sliced mushrooms 

2 tbsps fresh chopped parsley

 

Heat oil in a skillet to medium and add onions and garlic. Brown for 2 minutes stirring and turning over the onions. Toss the beef and cornstarch together then add to the pan and cook for 2-3 minutes. Add the balsamic vinegar and turn up the heat to high for 1 minute before adding the broth, tomato paste, salt, pepper, celery seed and paprika. Bring to a boil then lower and gently simmer for 20 minutes.

Add carrots, bell pepper and mushrooms, cover the pot and simmer for 30 minutes or until the carrots and onions are tender.

Add parsley and serve.

Ohh myyyy!

Serves 4

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