Creamy Kale Chicken

This Tuscan style chicken uses trendy (it seems) kale in place of the usual spinach. Only minutes to prepare then it all goes in the oven to make a delicious meal.

Ingredients:
4 chicken legs, split
2 tbsps butter
2 tbsps flour
1 cup milk
1/2 cup chicken broth
salt and pepper 
2 kale leaves, chopped
4 halves sun dried tomatoes in oil, chopped
1 tsp garlic powder
1 tsp oregano
1 tsp basil

Starting with the white sauce, melt the butter in a saucepan and add the flour. Whisk 1 minute then add the milk and chicken broth. Add salt and pepper to taste. Continue whisking over medium heat until the sauce begins to thicken. 

Add the kale and sun dried tomatoes.

Spray a 13 X 9" baking dish with cooking oil and pour the sauce in. Lay the chicken pieces on top.

Generously sprinkle with garlic powder, oregano and basil.

Cover with foil and bake at 400°F for 30 minutes.

Then uncover, spray with a little olive oil, and return to the oven for 20-25 minutes longer. Broil 3-4 minutes if you want to golden it up more.

Great served with rice or pasta!

Self Saucing Hot Fudge Pudding Cake

The transformation of cake batter, cocoa, sugar and hot water into a saucy pudding filled rich cake is nothing short of magical!

Batter Ingredients:
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tbsps cocoa powder
2 tsps baking powder
3/4 cup sugar
1/4 tsp salt
1/2 cup milk
2 tbsps vegetable oil
2 tsps vanilla

Sauce:
1 cup brown sugar
1/4 cup cocoa powder
1  3/4 cups hot boiled water 

Mix the batter ingredients together, it will be thick.  Spoon and spread it into a greased 9" pie plate or flan pan.

For the sauce combine the brown sugar and cocoa and sprinkle on top of the batter. Pour the hot water on top using a spoon to pour over so that you don't make a hole in the batter but disperse the water more evenly.

You can hold the spoon up a little above the batter as you do it. I just laid it down for the picture because I don't have 3 hands. Although many times I wish I had : )

Ready for the oven but don't forget to put it on a baking sheet in case it overflows. (see 1st picture in this recipe!)

Bake in a 350 F oven for 30 minutes then serve warm. Great just like it is or, if you really have to...top it off with a big scoop of vanilla ice cream!

Banana and Multi Seed Mini Loaves

These super moist muffins are a great way to incorporate super healthy seeds into your diet. 

Streusel:
1/4 cup finely chopped walnuts
1/4 cup mixed seeds
1 tbsp brown sugar
1/4 tsp cinnamon

Muffin Ingredients:
1 cup flour
1/2 cup whole wheat flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1  1/2 cups mashed banana (3-4 ripe bananas)
1/2 cup melted butter

Start off by combining the streusel mixture and set aside. I found this great packet of mixed seeds at Loblaws/Provigo. It's got sunflower, pumpkin, flax, chia and hemp seeds! Or just make a mix of your own.

Combine the flour, sugar, baking powder, baking soda and salt. Beat the egg, mashed banana and melted butter together and add to the dry ingredients. Mix just until moistened and the batter will be kind of thick.

Grease and flour your mini loaf pan (a muffin pan will work too). Put 2-3 heaping tablespoons of batter in each then sprinkle about 1/2 the streusel mix on each. Add the rest of the batter...

and finish with the rest of the streusel. Very gently tap it on top.

Bake at 375°F for 20-25 minutes or until a tester comes out clean.

Makes 12 moist mini loaves that you certainly don't need butter on but I couldn't help myself!

Sockeye Salmon and Avocado Patties

Canned salmon makes these patties a cinch to make. Serve them as  simple patties with salad and veggies or pop them in a bun topped with the avocado cream for an awesome salmon burger! 

Ingredients:
15 oz/426g canned sockeye salmon (that's 2 - 7.5 oz/213g cans)
1/2 cup cooked potatoes (previously boiled or baked)
1/4 cup ripe mashed avocado
1 egg
1/4 cup finely chopped fresh parsley
1-2 tsp fresh minced garlic
1/4 cup bread crumbs
1/2 tsp Old Bay seasoning
1/2 tsp salt
1/4 tsp pepper
1 tbsp mayonnaise
1 tbsp dijon mustard
juice and zest from 1/2 a lemon

Avocado Cream:
2 tbsps mashed ripe avocado
1 tbsp mayonnaise
1 tsp lemon juice
1 tsp relish
couple drops hot sauce (optional)

Drain the salmon then remove the backbone. But crush the small bones in when you flake the salmon as they are rich in calcium. Keep the skin too as it's high in omega-3 fatty acids...you know, good-for-you fats!

Add the potato, avocado, egg, parsley, garlic, bread crumbs, Old Bay, salt, pepper, mayo, dijon and lemon juice and zest to the flaked salmon. Combine well but a few small pieces of potato or avocado add interest and texture.

I used a large ice cream scoop and a 1/2 cup measure to form patties.

Place the patties on a parchment lined baking sheet and chill in the fridge 2 hours. Then brush with a little oil, I used avocado oil, and bake at 425°F for 20 minutes carefully flipping them after 15 minutes.

While the patties bake prepare the avocado cream. Very simply...just mix everything together and chill for a bright condiment to any fish but a really nice accompaniment to these salmon patties.

Makes 6 awesome patties!

These patties can also be frozen. Just put the frozen patties on a lined baking sheet and bake in a 350°F oven for about 30 minutes, flipping them over after 15 minutes.

California Roll Jars

Tired of boring sandwiches for lunch? If you like sushi but don't like the fuss of making them, whip up a few of these California Roll Jars and you'll be looking forward to lunchtime!

Ingredients:
1/2 cup uncooked sticky rice (I used brown but white is good)
1/4 tsp salt
1 nori sheet
1 avocado, cubed
some cubed cucumber
some julienned carrot
1 can albacore tuna
1  1/2 tsps rice vinegar
1  1/2 tsps sugar

Your choice of garnishes: pickled ginger, sesame seeds, soya sauce

Rinse the rice then cook as per package directions with salt. Dissolve the sugar in rice vinegar and mix into the cooked rice.

Layer a base of rice in each jar, then start layering the rest of the ingredients. I used albacore but crab, canned salmon or (duh) sushi-grade salmon could be used but I'm not that adventurous! 

And don't forget to add strips of nori like I did in my first jar. Not a "roll" without the seaweed!

Top with a final layer of rice then add pickled ginger, sesame seeds or whatever floats your boat. Have a little container of soya sauce or tamari for drizzling.

When's lunch??

Makes 3 - 1/2 pint jars

Adapted from: https://www.tasteofhome.com/recipes/california-roll-in-a-jar/

Cheesy Zucchini Pizza Scones

A scone that smells like pizza? Yes please!!

Ingredients:
3/4 cup milk
1 tsp vinegar
1 egg
1 cup whole wheat flour
1 cup white flour
1 tbsp baking powder
1 tsp sea salt
5 tbsps cold butter
1 cup grated zucchini (a medium-sized zucc)
3/4 cup shredded cheese, lightly packed
1/2 cup parmesan cheese
1 tbsp slivered sundried tomatoes
2 tbsps sliced black olives
1 tsp dry rosemary
2 tbsps chopped fresh parsley

Start by grating the zucchini on a box grater, then roll it up in a clean dish towel and wring out as much liquid as you can. Now measure out 1 cup.

Get the other ingredients ready. After cutting the black olives and sundried tomatoes (mine were in oil) I patted them dry with a paper towel.

Combine the zucchini, two cheeses, sundried tomatoes, black olives, rosemary and parsley.

In another bowl combine the flours, baking powder and salt. Cut in the cold butter with a pastry blender. If your butter is at room temperature just pop it in the freezer for about half an hour.

Fold the zucchini mixture into the flour.

Mix the milk and vinegar together, then add the egg. Add this to the mix and stir just until combined.

On a floured board knead lightly 3 or 4 times. Form into a 9" round and lift into an oiled 9" cast iron skillet or pan. My Wilton cake lifter came in handy here.

Cut right the way through to make 8 wedges. The edge of the cake lifter worked great here too!

Brush with a little milk or egg wash if desired then bake in a 375°F oven for 35-45 minutes.

Let sit about 10 minutes then cut and serve.

I like mine alongside a nice pasta, but it's a nice side for lots of meals. I'd even eat it for lunch. Heck, I'd eat it for breakfast too!!!

Butterscotch Bread Pudding for Two

It's crazy how easy this old fashioned dessert (or breakfast) is to make. With golden butterscotch sauce and sweet raisins in every bite. And aren't raisins like coriander in a way? I mean, people either love or hate raisins. Same with coriander. No one is on the fence about them. I love raisins! Ok..enough rambling, on to the recipe!

Ingredients:
4 slices of stale bread, cubed
2 tbsps butter
2 eggs
1/2 cup milk
2 tbsps brown sugar
2 tsps vanilla
1/4 cup raisins or more
cinnamon and ginger

Butterscotch sauce:
1/4 cup butter
1/4 cup brown sugar
1/4 cup milk
1 tsp vanilla

If your bread is not stale, toast the cubes on a baking tray in the oven for a few minutes to dry them. I used bread heels that I keep in the freezer for bread puddings so the frozen cubes went into the oven for about 4-5 minutes. Set aside.

In a saucepan combine the milk, brown sugar and butter and bring to a boil. Then simmer to dissolve the sugar. Whisk eggs and vanilla together, then while continually whisking, slowly add some of the hot milk to the eggs. Finally whisk it all together in the saucepan and heat for 1 minute.

Place the bread cubes and raisins in a large bowl and pour the liquid in.

Make sure everything is covered in liquid and let soak for 30 minutes. Butter two ramekins and sit them in another baking dish.

Once the bread cubes and raisins have soaked spoon into prepared ramekins and sprinkle with cinnamon and ginger to taste. Pour boiling water into the baking dish to about halfway up the sides of the ramekins.

Bake in a 350°F oven for 30-35 minutes or until a knife in the center comes out clean.

While the bread puddings bake prepare the sauce.
Melt the butter in a saucepan until just golden then add the brown sugar and milk. Bring to a gentle boil then simmer 3-5 minutes. Remove from heat and add the vanilla.

Spoon half the butterscotch sauce over each pudding and serve warm. Maybe use less sauce if you are having these for breakfast. Nah! Go for it!