Wednesday, July 27, 2011

Cooking with Kait Burgan on The Show!

Hello everyone!

Had to share quick blog as I am super excited that my link is now up for the live cooking demo I did on SHAW cable last week. 

I couldn't cook my pork tenderloin on the show as it was a little too complicated for the kitchen. They asked me if I could prepare something quick and easy that didn't require a stove or oven so I chose my Philadelphia Holy Rollers as they can also be served as an entree lunch.

 I come on at the 37:25 point. If you scroll on the bottom of the You Tube screen from left to right, you will see numbers come up. Just scroll to 37:25 and click play.

Here's a link for friends subscribed by email: Cooking Live with Kait Bergan on The Show!

Summertime Chicken Fettuccini

Every now and then I get in the mood for a great pasta dish and find that, more often than not, my favourite recipes are created on "pantry days."

Those weeknight evenings before you go grocery shopping when it becomes essential to use the pantry and refrigerator items you routinely keep on hand.

That's what this dish consists of, along with new zucchini and the sweet bright summery crunch of orange peppers from my garden, this easy to prepare pasta is a deliciously comforting and fresh tasting quick dinnertime option!

Summertime Chicken Fettuccini
For printable recipe click HERE
Ingredients
  • 1 cup diced  zucchini
  • 1/2 cup diced orange pepper
  • 1 medium onion, diced
  • 6 button mushrooms, sliced
  • 2 Tsp extra virgin olive oil
  • 3 cloves minced garlic
  • salt and pepper to taste
  • 2 chicken breasts cut into bite sized pieces
  • 1 cup low sodium chicken broth
  • 1 cup Herb and Garlic Philadelphia Cream Cheese
  • 1 Tbsp cornstarch 
  • 2 Tbsp low sodium chicken broth
  • 450 grams good quality dried fettuccini
Directions
  1. Saute the vegetables in 1 tsp extra virgin olive oil in a non stick pan over medium high heat. When vegetables are soft and mushrooms have released their water, add the garlic and saute 30 more seconds, remove from pan and set aside
  2. Saute the chicken in the additional tsp of olive oil in the same pan over medium high heat. When the chicken is cooked through and golden brown, add the chicken stock and stir well making a nice golden base. Bring to a low boil.
  3. Add the vegetables and stir well. 
  4. Add the Philadelphia Cream Cheese and stir well until it melts into the sauce. 
  5. Create a slurry using 2 Tbsp chicken stock and 1 Tbsp cornstarch. Add to the sauce to thicken.
  6. Add salt and pepper to taste.
  7. Serve with fettuccini noodles that have been cooked just until al dente.

Tuesday, July 26, 2011

Brand New Recipe Contest at The Real Women of Philadelphia!!

Hi everyone!

Because you've all been such incredible supporters of my Real Women of Philadelphia adventure, I thought I would share the latest contest going on at both the Canadian and American sites! It's going to be so much fun, and a great opportunity for home cooks to get noticed. Especially home cooks like all of you because reading your blogs has me salivating most days.

Not only that, the forums at Real Women of Philadelphia in both Canada and the US (I belong to both) are incredibly fun and supportive places to be on the internet if you like to cook.

And to all my male readers, men are WELCOME to join us and enter your recipes!

If you come by either site, be sure to send me a friend request.

Real Women of Philadelphia Canada
Real Women of Philadelphia USA

Here is the first video from the four hosts of the Canadian site. I am the one in blue ;) For those subscribed by email, you will have to come to the Kitchen Witch if you want to view this. We outline the contest as it will be happening in Canada, and it will be very similar in the US!

So without further ado, let me introduce our contest!

Sunday, July 24, 2011

Fruity Chicken Pasta Salad

My mom has the most wonderful group of friends who, every few weeks, get together for dinner - and recently I have been invited to join the fun!

I made this salad for such a gathering yesterday and was asked by all to share the recipe because everyone enjoyed it so much.

Judy, this one's for you!
xoxo

Fruity Chicken Pasta Salad
For printable recipe click HERE







 














Ingredients

  • 5 strips of bacon, cooked crisp and crumbled
  • 1/3 cup toasted slivered almonds
  • 2 grilled boneless, skinless chicken breasts (or 2 cups white chicken meat)
  • 4 green onions, sliced
  • 2 stalks celery, diced
  • one small tin mandarin oranges
  • 450 grams rotini noodles (16 0z pkg)
Instructions

  1. Prepare your vegetables, bacon, and almonds. Set aside. 
  2. Meanwhile, boil the rotini noodles in well salted water just until al dente (app 7-8 minutes)As soon as they are al dente, drain and place into a large bowl of cold ice water to halt the cooking process.
  3. Add the bacon, onions, almonds, chicken, celery, and mandarins and stir.
  4. In another large bowl, mix together your dressing.
Dressing

  • 2 cups mayonaisse
  • 3/4 cup strawberry or other fruit flavoured yogurt
  • 1/2 tsp salt
  • 1/2 tsp pepper
  1. Whisk together until it makes a smooth cream and pour over pasta mixing well

Wednesday, July 20, 2011

Steak and Shrimp Sandwiches

Sometimes I get in the mood for a good sandwich and nothing else will do. Last night was one of those times.

It had been a lazy day spent mostly writing and I didn't want to put together anything overly complicated for dinner. At the same time, a few of my favourite cooking shows were on (Master Chef, Hells Kitchen, and Next Food Network Star all on the same night!) making the thought of a portable dinner in front of the TV that much more attractive.

I've mentioned before that I always keep a few go to ingredients on hand for quick dinners; one of them is minute steaks, and the other is frozen shrimp - which got me to thinking... what about putting them together on a toasted bun?

So that's what I did!

And it was absolutely delicious!

Steak and Shrimp Sandwiches


















Ingredients
  • 4 sandwich steaks
  • Montreal Steak Seasoning (or a blend of garlic powder, salt, and pepper)
  • 1 cup medium shrimp, cooked, and tossed in 1/2 cup seafood sauce
  • 1/2 cup mayonnaise
  • 1/4 cup fresh chopped basil
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp dijon mustard
  • 1 sliced ripe tomato
  • baby spinach or arugula
  • 4 fresh kaiser rolls
  • 1/4 cup extra virgin olive oil
Directions
  1. Season steaks with salt, pepper, and garlic powder or Montreal Steak Spice.
  2. Broil or grill steaks a minute per side, set aside
  3. Mix the mayonnaise, basil, Dijon mustard, and lemon juice together
  4. Brush olive oil on both sides of the buns and broil or grill app 30 seconds until golden and crispy.
  5. Spread buns with mayonnaise mixture. Top with steak, shrimp, tomato, and spinach or arugula.
  6. Enjoy!
Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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Tuesday, July 19, 2011

Grand Marnier Mini Cupcakes

We're well into summer and there's still no real summertime weather in my neck of the woods. I find myself, therefore, longing for the sunshine and dreading the possibility that it might decide to come out after my holidays are over.

There is an upside to all this, however, because the milder temperatures have made it easy to discipline myself to write and I am almost ready to send my manuscript to an interested literary agent at the end of the month.
In the meantime, how about a little bit of sunshine on a plate?

These wonderfully moist little orange infused mini muffins are absolutely perfect with a cup of tea on a cloudy day!

Grand Marnier Mini Cupcakes
For printable recipe click HERE


















Decadent little mini muffins kicked up with orange zest and amaretto!

Ingredients

    1 1/2 cup(s) of all purpose flour
    1 1/2 tsp. of baking powder
    1/4 tsp. of salt
    3/4 cup(s) of softened butter
    3/4 cup(s) of sugar
    2 large eggs
    1/2 cup(s) of milk
    1 tsp. of Grande Marnier
    1/2 cup(s) of Philadelphia Cream Cheese, light or regular softened
    1/4 cup(s) of softened butter
    1 cup(s) of icing sugar
    1 tsp. of Grand Marnier
    1 tbsp. of orange zest for the batter

Directions
  1. Preheat oven to 350 degrees.
  2. Whisk the flour, baking powder and salt in a bowl and set aside.
  3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  4. Add the eggs one at a time, Grand Marnier, and orange zest and beat on low speed until combined.
  5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
  6. Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full
  7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean. Cool and frost.
  8. For the frosting: Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
  9. Add the icing sugar and Grand Marnier and continue to beat for 1 minute or until frosting is smooth and creamy. Frost the cupcakes and refrigerate until ready to serve.

Saturday, July 16, 2011

Pork Tenderloin with Chimichurri

I am becoming spoiled by the Food Network because it's getting to the point where, unless a recipe comes from one of my favourite chefs, it just doesn't cut it for me.

Mind you, I'm going to post my original recipe for turkey burgers later in the week because both the Man I Married claims they were amazing, so go figure.

In the meantime, though, I made a Tyler Florence recipe for Pork Tenderloin with Chimichurri last night and it was absolutely to die for!



Check out my funky 70's plates!

Some people do extreme sports, I like to have fun with dishware.

Anyways, I followed the recipe exactly, no changes, and it was so good I'll probably serve it at my next book club dinner (if I don't serve one of Anna Olson's recipes first!)

Pork Tenderloin with Chimichurri
For printable recipe click HERE

Ingredients
    6 garlic cloves, peeled and minced
    2 jalapenos, seeded and minced
    1/4 cup red wine vinegar
    About 1/2 cup finely chopped fresh flat-leaf parsley
    About 1/2 cup finely chopped fresh oregano leaves
    3 limes, juiced
    1 cup extra-virgin olive oil
    1 teaspoon kosher salt
    1 teaspoon whole black peppercorns
    2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
    Kosher salt
    Freshly ground black pepper
    Extra-virgin olive oil
    Lime juice, for drizzling
    Parsley sprigs, for garnish

Directions
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.

Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.
***

So much good food, so little time...

I'm off for a run now and have officially achieved my original goal of being able to run the 7.5 k Westwood Trail before the end of summer and now have a new goal - to run a half marathon in October!

That's the beauty of life, there's always room for new adventures and challenges.
Tomorrow I'll share a recipe for a fabulous and easy appetizer that's great for potlucks, barbecues, and other summertime entertaining.

Until then, have a magical day everyone.

***

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Tuesday, July 12, 2011

Spicy Ground Beef Salad Rolls

Hello everyone!

Let me start by saying how good it is to be back to regular scheduled programming - although I have to tell you, I wouldn't have traded a second of the adventure I've been on for anything and I hope regular readers will take this as inspiration that you can do anything you set your mind to.

I hope people will also remember not to ever let disappointment stand in the way of pursuing your dreams. If the first opportunity, or the second, or the third don't pan out, keep trying because you never know which time the door will open for you.

All too often people quit too early or never try and are left with a lifetime of if only's - so I say to you on this beautiful Tuesday, grab the brass ring to your own happiness, chart your course, and set sail because what I know for sure is that living in pursuit of a dream is a lot more exciting, rich, and rewarding than living without one.

So what's your dream?

And how can you go about living it?

***

In the meantime, I am back on trac, out running again, and re-focussing my efforts on healtheir eating etc and have come up with another WINNER!

This one is gluten free, low carb, and absolutely delicious!

A quick and fabulous weeknight dinner the entire family will love.


Spicy Ground Beef Salad Rolls

For printable recipe click HERE


Prep Time: 20 minutes
Cook Time: 20 minutes

Serves: 4-6 (Makes 12 rolls)


Ingredients
  • 12 rice paper sheets
  • 1 pound ground beef (can also use ground turkey)
  • PAM cooking spray
  • 1 medium diced onion
  • 2 stalks diced celery
  • 1 carrot finely diced
  • 1/2 cup chopped peanuts
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin or honey hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Asian chile garlic sauce
  • 1 cup fresh bean sprouts
  • 2-4 green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil
Directions
  1. Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground beef or turkey stirring often and reducing the heat to medium, if necessary. Set aside to cool.
  2. Cook the onion, carrot, and celery in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, sweet chile sauce, ginger, vinegar, and chile garlic sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, sesame oil, and cooked ground beef; continue cooking until the onions just begin to wilt, about 2 minutes.
  3. Soften rice paper sheets one at a time in a bowl of hot water. Lay the softened sheet onto a clean surface and place between 1/4 to 1/2 cup ground beef mixture into the centre. Top with bean sprouts and green onions and roll tightly. 
  4. Serve with sweet asian chili sauce to dip. 
  5. For a less healthy version, these are also amazing deep fried!



***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Sunday, July 10, 2011

I Am Proud to be Your Entree Host for The Real Women of Philadelphia Canada

That's right everyone, me and my pork tenderloin won!!!!

(and I still can't believe it!)

I will now be the entree host for the Real Women of Philadelphia Canada site for the next six months and am super excited about all that entails.

In the meantime, I thought I would share a few photos and highlights of the experience with the promise that I will get back to regular scheduled recipes tomorrow!

***

To start things off I want to take a moment to acknowledge all of the wonderful people at Kraft Foods Canada and EQAL who treated us like royalty the entire time the 16 finalists in the Real Women of Philadelphia were in Toronto.

As I mentioned in my previous blog, we had an absolute blast eating in beautiful restaurants, lunching with the incredible Anna Olson...

















And enjoying a circle of foodie friendship and support both in person and online that is beyond explanation.

The following video was played the evening of our announcement dinner and it sums things up much better than I can:



Here is a picture of all sixteen finalists along with Anna Olson and Rosy Edeh from Entertainment Tonight Canada.

















The awards dinner was incredibly exciting because each of the winning dishes was served as the winner was announced.
















Pictured above from left to right: Laurie Pearson, Elise Copps-Smith, Anna Olson, .Angela Amati, and myself

Our appetizers were Angela Amati's Sweet and Savoury Tartlets 

The side dish was Elise Copps-Smith Cauliflower Creme Brulee

The dessert was Laurie Pearon's Deep Fried Cheesecake.

And the entree was my pork tenderloin!!!!!

Here it is served alongside the cauliflower creme brulee

















And here I am with Anna Olson when the announcement was made:

















 ***

The next two days were a whirlwind of excitement filming cooking segments for Kraft Foods Canada and getting a behind the scenes look how much hard work goes into shooting cooking videos.

I won't reveal the dishes I prepared but will definitely keep everyone updated when they're up on the website.

Here I am on set (how exciting is that??) with Eqal's VP of branded content Matt Seigel (who is also one of the nicest people anyone could ever hope to meet)


















I have to tell you honestly (just in case the universe is listening) that talking on camera is something I not only enjoy doing, it is something I hope to be doing much more of in the future.

So set your intentions!

Grab the brass ring of opportunity.

And never give up.

Because you never know what magic lies just around the next corner!

Wednesday, July 6, 2011

The Real Women of Philadelphia Finale

Hello everyone, and first, please accept my apologies for being away from the blog.

I am currently in Toronto where I have been participating in the adventure of a lifetime as a part of The Real Women of Philadelphia contest.

From having lunch with Anna Olson - who is one of the nicest people I have ever met...

















To indulging in foie gras at Canoe

Getting a kitchen tour with the AMAZING Chef de Cuisine there John Horn






















 And most importantly, meeting the most wonderful, beautiful women online and in person I could ever dreamed of meeting, this has been the culinary adventure of a lifetime and one of the most personally rewarding and unforgettable experiences I have ever had.


So here's to adventure friends and having dreams!


Please feel free to join us for live updates on the site that begin at 6 pm Eastern Standard (Toronto) time.


The Real Women of Philadelphia