Mocha Mudslide

Another scorcher outside today? Slide into this icy coffee drink!

Ingredients:

1 cup Carnation evaporated milk

2 tbsps chocolate syrup

4 tsps instant coffee

2 cups vanilla ice cream

2 cups ice cubes

Combine the evaporated milk, chocolate syrup and coffee together in a blender. Blend until granules are dissolved then add the ice cream and ice cubes and blend until smooth. Serves 4 

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Blueberry Dutch Baby Breakfast

Basically this dutch baby is just a giant pancake. But puffed up like a popover and baked in the oven sweetened only by it's juicy blueberries, no sugar in the batter.

Ingredients:

1/2 cup flour

pinch of salt

1/4 tsp vanilla

3 eggs, at room temperature

2/3 cup milk, at room temperature

2 tbsps butter

1/3 cup blueberries

icing sugar and maple syrup to serve 

Preheat the oven to 425°F with a 9" cast iron pan on the middle rack. You want your pan screaming hot to receive the batter. In a blender or Kitchen Aid mixer combine the flour, salt, vanilla, eggs and milk on medium high until smooth, 1-2 minutes. Let the batter rest for 30 minutes. When ready to cook remove the cast iron pan from the oven and add 2 tbsps butter. Brush as it melts on the bottom and the sides of the pan. Quickly pour the batter into the center and scatter the blueberries on top. Bake for 22-25 minutes. It will deflate a bit when it comes out of the oven. Wait a couple of minutes then cut, dust with icing sugar and drizzle some maple syrup. Serves 2-4

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Smash Burger Caesar Tacos

Light and easy fare for a hot summer night. Prep ahead of time and have supper on the table in mere minutes! 

Ingredients:

3/4 lb ground chicken

4 - 6" tortillas

1/2 tsp fresh minced garlic

1/2 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry thyme

1 tbsp fresh chopped parsley

1/4 tsp salt

1/4 tsp lemon pepper or black pepper

olive oil

romaine lettuce

Caesar salad dressing

croutons 

Mix the chicken with all the seasonings. This can be done earlier in the day and refrigerated. When ready to use, spread evenly on each of the 4 tortillas. Mix torn romaine leaves with the salad dressing and set aside. Have the croutons ready either whole or crushed. Heat a griddle or frying pan to medium high and add a little olive oil. Place the tortillas meat side down and cook 3 minutes. Peek an edge to see if no pink remains then flip them over and cook for 1 minute on the tortilla side. Repeat with remaining tortillas. Then top with salad and croutons, fold like a taco and bite in!  Serves 4

Adapted from: allrecipes.com

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Apple Cottage Cheese Cake

Moist and tender cake with a crunchy, crumble top, juicy apples, warming spices and the added richness of cottage cheese. A simple dessert that is not too sweet so you can even have it for breakfast. 

Ingredients:

1 1/2 cups flour

1 1/2 tsps baking powder

1/4 tsp allspice

1/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

3/4 cup brown sugar

1/3 cup coconut oil

2 tbsps molasses

2 eggs

1/2 cup cottage cheese

1/4 cup milk

2 tsps lemon juice

1 1/2 cups peeled and diced apple

1/2 cup raisins or dried cranberries (optional)

 

Crunch top: 

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 tbsps oats

3 tbsps butter, melted

Preheat oven to 350°F then oil and flour a 9" round cake pan. Set aside. Whisk the flour, baking powder, spices and salt together. In another bowl beat the brown sugar and coconut oil together, then add the molasses and eggs. In a blender process the cottage and milk until smooth and add that to the wet ingredients along with the lemon juice. Add the dry ingredients to the wet in 2 or 3 additions and mix just until combined. Fold in the apples, and if using, the raisins. Spoon into the prepared pan. Stir the dry crunch topping ingredients together then add the melted butter and mix until crumbly. Sprinkle over top. Bake at 350°F for 35-40 minutes or until a cake tester comes out clean. Cool at least 15 minutes before slicing. Add a dollop of whipped cream or Greek yogurt. Serves 8 

Adapted from: gooddinnermom.com 

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Honey Garlic Zucchini

Zucchini recipes incoming! Yes, the season is upon us. Here's my first offering. Roasted young zucchini (save the big old ones for zucchini bread!) with honey and garlic. Use more garlic if you like and even change up the honey to hot honey for a spicy kick. 

 

Ingredients:

1 small to medium zucchini

salt to sprinkle

2 tsps olive oil, divided

1 tbsp butter, at room temperature

1 tsp honey

pinches of salt

1 tsp fresh chopped parsley

1 1/2 tsps minced garlic

black pepper to taste

fresh basil leaves and feta to top  

Preheat oven to 425°F. Slice the zucchini lengthwise and score in a crisscross pattern. Sprinkle salt on each half and let sit 10 minutes. After that time wipe them off but do not rinse. Meanwhile mix the butter, 1 tsp olive oil, honey, pinches of salt to taste, parsley and garlic and set aside. Heat a cast iron pan to medium high heat. Add 1 tsp olive oil and place zucchini halves cut side down. Sear 2-3 minutes until browned. Then flip them over and into the oven for 10 minutes. Next spread the prepared butter mixture on each half and return to the oven for 10-12 minutes. Top with fresh torn basil leaves, crumbled feta and cracked black pepper. Serves 2 

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Chicken Roulade with Pasta

Protein packed and declared a keeper by my husband! Must be a good one!

Ingredients:

4 boneless, skinless chicken thighs

1/2 cup cottage cheese

1/3 cup Parmesan cheese

1/2 cup chopped kale or spinach

1/2 tsp dry minced onion

1/4 tsp garlic powder

1/4 tsp red pepper flakes

salt and pepper to taste

2 cups marinara sauce

fresh chopped parsley and basil to serve 

Mix the cottage cheese, Parmesan, kale, dry minced onion, garlic powder and red pepper flakes together and set aside. Open up the chicken thighs and place between two sheets of wax paper. Roll out to even the thickness and salt and pepper them. Pour the marinara sauce into an 8 X 8" baking dish. Divide the cottage cheese filling into 4 and place onto one side of each thigh. Roll up and place seam side down in the sauce. No need to secure the rolls. I was worried they would unroll or ooze while baking but it didn't happen. Once all the chicken is rolled up sprinkle the tops with more Parmesan, salt and pepper. Bake in a 350°F oven for 30-35 minutes or until the internal temperature reads 165°F. Spoon some of the sauce over the chicken for the last 5 minutes. While the chicken bakes prepare enough pasta for 4 servings then serve the pasta topped with a stuffed chicken thigh, fresh chopped parsley and basil. Serves 4.

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Salted Caramel Sauce

Umami richness drizzled over ice cream? You'll just have to try it to know why this soy caramel thing has been going viral. And if you aren't adventurous enough to try it for dessert then use it as an umami-kissed glaze for chicken.  

Ingredients:

1/4 cup olive oil

1/4 cup maple syrup

2 tbsps soy sauce 

First off, using light soy sauce is actually saltier than the dark. The dark is less salty and a bit sweeter. So the saltiness of your caramel will depend on your preference of soys. Mix the olive oil, maple syrup and soy in a saucepan and bring to a boil. Then simmer 5-8 minutes stirring or swirling the pot regularly until slightly thickened. It will thicken more as it cools. Trust me you don't want to over cook it or you will end up with toffee. Unless toffee is what you like... it does make a nice salty sweet chew. (That was my first batch!) 

This recipe made about 1/2 cup of sauce. But make as much as you like, just remember 2 parts olive oil, 2 parts maple syrup and 1 part soy sauce. What else will you use it on?

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Sriracha Honey Shrimp and Salmon

Fresh and bright meal for a hot summer night. Shrimp, salmon, crisp veggies and grilled cantaloupe. Who knew cantaloupe would be BBQ friendly? 

Ingredients:

2 salmon fillets (200g/7 oz of salmon) cubed 

160g (6 oz) 51-70 size shrimp

1/2 - 1 cup firm cantaloupe, cubed (or pineapple)

1 bell pepper, diced

1 onion, diced

a handful of white mushrooms

2 tbsps olive oil, divided

1 tbsp red wine vinegar

2 tbsps honey

1 tbsp Sriracha sauce

1/2 tsp ginger

1/2 tsp garlic powder

1 tsp low sodium soy sauce

lime and basil leaves to serve 

Prep all the veggies and the cantaloupe and put them in a bowl. So this not very ripe cantaloupe was sitting there and I thought... why not? And you know what? It turned out to be a great addition to this stir fry! Anyways, back to the prep. Clean the shrimp and cut the salmon into 1 X 1/2" pieces so they cook for about the same time as the shrimp. Put the seafood in a separate bowl. Mix the red wine vinegar, honey, Sriracha, ginger and garlic together. Take 2 tbsps of this mix and add 1 tbsp olive oil and 1 tsp soy sauce. Toss with the shrimp and salmon and marinate in the fridge for 30 minutes. Then with the remaining sauce add 1 tbsp of olive oil and toss with the veggies and cantaloupe. Oil a grill basket for the barbecue and heat to 375-400°F. Add the veg/cantaloupe mix and grill 8-9 minutes or until lightly charred. Remove to a bowl. Oil the basket again and add the shrimp and salmon for 6-8 minutes or until the shrimp are pink and the salmon is cooked through. Return the veg/cantaloupe and toss together heating through for 1-2 minutes. Garnish with fresh basil leaves and a wedge of lime for a squeeze that will pop the flavours.

Serves 2-3 

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Pear and Cheese Danish

Frozen puff pastry is practical and with pears and cinnamon cheese filling makes an easy, looks-like-you-spent-hours-making breakfast danish or dessert. 

Ingredients:

1 box puff pastry dough, thawed in the fridge overnight

6 pears, sliced

1 tbsp apple jelly (or any fruit jelly)

zest of 1 orange

1 cup cottage cheese

1 egg

2 tbsps sugar

pinch of salt

1 tsp vanilla

1 tsp cinnamon 

1 egg

1 tsp water 

Mix the sliced pears with fruit jelly and orange zest and set aside. Use an immersion blender or food processor to blend the cottage cheese smooth then add the egg, sugar, salt, vanilla and cinnamon. Roll out the puff pastry each to 11 X 11" and place on lined baking sheets. Divide the cheese mixture in half and spread evenly down the middle of each. Distribute the pears evenly on top. Fold the sides of the dough over the top and crimp the edges to seal. Cut 4 or 5 slits in each danish. Mix the egg with 1 tsp water and brush on tops. Bake at 400°F for 15 minutes then reduce heat to 375°F for another 10-15 minutes. If you like dust with icing sugar or drizzle with glaze. Two danishes serves about 12 people.

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Air Fryer Mini Potatoes

This little two serving potato recipe is quick and easy. Customize with your favourite seasonings and flavoured oils. 

Ingredients:

3/4 lb mini potatoes (russet, goldens or red)

1 tbsp olive oil (spicy, if you've got it!)

1/2 tsp Italian seasoning

1/2 tsp garlic powder

salt and pepper to taste

Coat the potatoes in oil then toss in the seasonings. Air fry at 400°F for 10 minutes, roll them around and return to fry 8-10 minutes longer.

Serves 2 

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Easy Flaky Pie Crust

Hallelujah! I finally have a pie dough recipe I can use and not sweat and swear all the way through making it! (Thanks Wendy)

I have never liked making pie dough before that's why I shared my Swedish Apple Pie recipe a few years ago where it makes it's own crust. A lot of you must not like making pie dough too as it's had over 140,000 views!

Check it out here:

https://www.hotandcoldrunningmom.ca/2020/07/swedish-apple-pie.html

But do give this Easy Flaky Pie Crust recipe a try. I'm so happy I did!

Ingredients:

2 cups flour

1 cup Crisco shortening

pinch of salt

1 egg

1/2 cup cold water

Blend the Crisco into the flour and salt with a pastry blender then rub with your fingers until crumbly. Add the egg and cold water and work just until combined. Don't over mix. Then flour a work surface and rolling pin and roll out the dough to fit your pie plate. I used an 8" for this apple pie with enough left over for a mini free form blueberry pie. Or just make 1 - 9".

Ingredients for the apple pie:

6 small to medium sized apples

1/2 cup brown sugar

1/4 cup white sugar

1 1/2 tsps cinnamon

2 tbsps instant tapioca

a few dabs of butter

1 tbsp cream and a sprinkle of sugar

Mix the apples, both sugars, cinnamon and instant tapioca together. Roll the dough onto the rolling pin then unroll onto the pie plate. Add your filling and a few dabs of butter then wet the edge of the dough with some water. Roll the top crust onto the pie and seal the edges. Cut a few slits in the top and brush with cream and a sprinkle of sugar if desired. Bake at 350°F for 1 hour.

Just look at the flakiness in this close-up!

If you have leftover dough just roll it out and place in a pie plate or cast iron pan.

Ingredients for the mini free form blueberry pie:

1 cup blueberries, fresh or frozen

2 tbsps sugar

1 tbsp cornstarch

dabs of butter

Mix the berries, sugar and cornstarch together. Make a little edge in the dough and place the berries in the middle. Add the dabs of butter then bring up the edges towards the center. Pop this in the oven same as the big one, 350°F for 1 hour.

Cool before slicing.  

Success! 

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Tuna Mango Salad

When it's too hot to cook, this lunch sized salad really hits the spot! 

Ingredients:

170g can albacore tuna (120g when drained) 

1/2 cup diced mango

1 1/2 tsps finely chopped hot banana pepper pickles

2 tbsps frozen and thawed kernel corn

1 - 2 tsps lime juice

fresh cracked pepper to taste

2 tbsps white kidney beans

your choice of lettuce

Mix the tuna, lime juice, pepper, corn, beans and hot peppers together. Then gently fold in the mango and serve on a bed of lettuce. Serves 2 

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Date Coconut Bark

No bake (practically no guilt) sweet treat.

14 pitted dates

1 cup unsweetened shredded coconut

2 tbsps virgin coconut oil (solid at room temperature)

1 tsp vanilla

1/4 cup cocoa powder

2 tbsps maple syrup

2 oz (about 1/3 cup) dark chocolate chips 

Place the everything except the chocolate chips in a food processor and whirl until crumbly. You might like to keep some of the dates chunky or whirl until everything is completely chopped. Line an 8 X 8" pan with wax paper then press the mixture firmly into the pan. Refrigerate of 30 minutes. Melt the chocolate in the microwave in 20 second intervals until almost melted. Stir to complete the melting then pour over the date mixture. Smooth out and refrigerate until the chocolate is set.  To cut, warm a serrated knife under hot water then wipe dry and make a cut. Repeat for all cuts so the chocolate doesn't crack. Store in the refrigerator, but it won't last long!

Makes 16 squares

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