Sunday, August 28, 2011

Grilled Proscuitto with Apple and Fig

As the long days of summer slowly start to fade, I like to squeeze every last drop out of the grilling season that I can.

And what better on a warm evening in late August than the following recipe for Grilled Proscuitto with Apple and Fig?





















The recipe is from a friend and is not only quick and easy to prepare, it is an absolutely delicious blend of sweet, savoury, and salty in a crispy crust!

Wrap slices of tart apple and fig into proscuitto, tucking in your favourite cheese like gorgonzola or brie. Secure with a skewer and grill at 350 for 3-4 minutes turning frequently.

Happy end of the summer everyone!

Sunday, August 21, 2011

Cold Marinated Prawns

As part of my 18 weeks of firsts, I cooked a small party last night - something I have always wanted to do - and the food was a huge hit!

















 Pictured above:

Crispy Latkes Bites with Smoked Salmon and Lemon Dill Creme Fraiche
Twice Baked Lobster and Truffle Baby Potatoes
Twice Baked Cheddar and Bacon Baby Potatoes (recipe on the same link as the truffle potatoes)
Summer Crab Salad Rolls
Sweet and Savoury Turkey Meatballs with Mango Chutney
Confetti Cornbread Muffins with Chili Philly Icing
Cheesy Philly Garlic Loaf

And the following recipe for cold marinated prawns - a brand new recipe that is extremely easy and just delicious!

I hope you enjoy!

Cold Marinated Prawns
For printable recipe click HERE




















Ingredients 
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced fresh ginger root
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds large cooked shrimp, peeled, tails on
  • 1/2 cup chopped fresh cilantro
Directions
In a large bowl combine oil, ginger, lemon juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.



***

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

Tuesday, August 16, 2011

Zesty Potato Slice, Creamy Cheesy Garlic Bread, and Fruity Pasta Salad

Hi everyone!

In today's blog, my whole family gets in on the action because I'll be featuring two original recipes from a "Real man of Philadelphia" aka my husband Vaughan as well as a video featuring my favourite "Taste Testers" trying out my delicious recipe for fruity pasta salad.

Zesty Potato Slice or "Mantaters" as my husband like to call them are an easy and delicious side to accompany any dish.

ManTaters Recipe HERE


















Vaughan's Creamy Cheesy Garlic bread is so amazing I'm ticked off that I didn't think of it first!

Garlic Bread recipe HERE

This week is Entree Week at The Real Women of Philadelphia and today on the Home page we're featuring a few of my favourite taste testers trying out my Fruity Chicken Pasta Salad




 













The video is lots of fun!


Monday, August 15, 2011

Philly Salmon Bundles - My Week as Entree Host Begins!

Good morning everyone!

I am super excited because today marks the beginning of entree week at The Real Women of Philadelphia and that means my recipes and videos will be featured on the home page of the website all week!

If you would like to watch my first professionally shot video for Salmon Bundles (easy and delicious!) please stop by and leave me a Towanda!

Love to all!

Here's the link:

Lyndsay's Video for Philly Salmon Bundles.

Or you can watch it live on the blog!



Later today and tomorrow I will be featuring a couple recipes my husband Vaughan has come up with and you are sure to be amazed!

Saturday, August 13, 2011

Calling all Canadian Cooks!!!

Do you have tried and true recipes you use over and over again?

I know I do - and in some ways I feel that I share a special bond with the cooks who's recipes I prepare.

The exciting news is that you now have the chance to share with someone in a similar way by entering The Real Women of Philadelphia recipe contest! It's a chance to win $100.00, but even better yet, to have something you created appear in a cookbook by Kraft Foods Canada.Your recipe will also become a part of the community's widely used recipe gallery giving you an opportunity to get your culinary skills out there for the world to try!

So come by, register, and begin submitting your recipes in this wonderful supportive cooking community. I know you'll be happy you did!

Here's a link to help you get started: How to Submit

When you join, let me know and I'll come by to see your recipe!!!

Friday, August 12, 2011

Cheesy Mexican Mashed Potatoes

Do you ever get tired of the same old routine when it comes to dinner?

This wonderfully flavourful side dish will not only provide a little zip to your week, it's sure to become a family favourite!

Creamy mashed potatoes are mixed with sour cream, butter, niblets corn, cilantro, warm chicken stock, and then finished with the zesty goodness of Kraft Mexican blend cheese. The perfect go to side for a little extraordinary on an ordinary day!

I hope you enjoy...

Cheesy Mexican Mashed Potatoes
For printable recipe click HERE























Ingredients

  • 4 medium russet potatoes, peeled and quartered
  • 1 can niblets corn (warmed)
  • 1 Tbsp butter or margarine
  • 1 Tbsp sour cream
  • 1-2 Tbsp warm chicken or vegetable stock
  • 1/4 cup shredded Kraft Mexican Cheese
  • 1-2 Tbsp fresh cilantro
  • salt and pepper to taste
Directions

  1. Boil potatoes in salted water until fork tender
  2. Drain and mash the potatoes in the pot on a low element until there are no lumps and add in the butter, sour cream, and warm chicken soup stock. 
  3. Add the warm niblets corn and the shredded cheese.Stir until potatoes are smooth and the cheese is melted. 
  4. Add the cilantro and salt and pepper to taste. 
Delicious!





***

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

Thursday, August 11, 2011

Dijon Salmon

Aside from its numerous health benefits, one of the many things I love about cooking with salmon is how quick and easy it is to prepare and today's recipe is perfect on a busy weeknight evening.

I put this together after a late afternoon 7k run and served it with lemon rice and a tossed salad.

The fish is moist and full of flavour and this is definitely a recipe I will come back to again and again!

Dijon Salmon
For printable recipe click HERE



















Ingredients
  • 4 salmon filets
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 clove minced garlic
Directions
  1. Preheat oven to 375
  2.  Mix the mayonnaise, mustard, and seasonings
  3. Place salmon filets on a large sheet of parchment or tinfoil and cover each filet with an even amount of the dijon mixture spooning it all over to ensure each filet is entirely covered. 
  4. Wrap salmon package style in the tinfoil or parchment and bake for 30 minutes in 375 oven.

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

Wednesday, August 10, 2011

Quick and Easy Pasta with Creamy Mushroom Sauce

Last night I arrived home from work and realized I hadn't taken anything out to defrost for dinner.

It had been a busy day and I was still scheduled to go for a 30 minute run - meaning I didn't have the time or energy for a complicated dinner, but I still wanted to eat something satisfying and delicious.

On nights like this in the past, it would have been standard practice to call for a pizza but because I am still plugging away on my weight loss journey with plans to run a half marathon in October, I needed a dinner that wouldn't be packed full of additional fat and calories.

So I did what I often do on nights like these and went to my pantry/refrigerator to see what kind of magic could be whipped up.

I had fresh mushrooms, pasta, sherry, chicken stock, parmesan cheese, Philadelphia Cream Cheese Light, and fresh garlic. So what about a creamy mushroom sauce to serve over pasta?

The entire meal took exactly 15 minutes to prepare and was equally satisfying and delicious!

Cook along with my easy to follow, step by step video.


 
Quick and Easy Pasta with Creamy Mushroom Sauce
For printable recipe click HERE

















Ingredients
  • 225 grams pasta cooked to al dente in boiling salted water
  • 10 button mushrooms sliced thin
  • 1 tbsp extra virgin olive oil
  • 2 cups fresh baby spinach
  • 2 cloves minced garlic
  • 1/2 tsp dry thyme or 1 Tbsp fresh chopped thyme
  • 1 cup low sodium chicken or vegetable broth
  • 1/4 cup sherry (optional)
  • 1 cup Philadelphia Chive and Onion Cream Cheese (light or regular)
  • 1/2 cup fresh grated parmesan cheese
  • fresh chopped parsley to garnish
  • salt and pepper to taste
Directions
  1. Put water on to boil for pasta
  2. Saute mushrooms over medium high heat in olive oil until they become golden brown and begin to release their water. Add the spinach and saute until just beginning to wilt.
  3. Add garlic and thyme and sautee for about 30 seconds until garlic becomes fragrant. Add chicken stock and sherry and continue to cook to reduce by half.
  4. When stock has reduced, add the Philly Cream Cheese and continue to gently whisk until it has melted into the sauce. 
  5. Add the parmesan cheese and stir until it has melted into the sauce. Add salt and pepper to taste.
  6. Add the cooked pasta and parsley and toss altogether. Top with additional parmesan cheese.


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Tuesday, August 9, 2011

Ben Starr Cooks His Last Venison on Master Chef

Although I'm still licking my wounds after sending Master Chef's Ben Starr an ebullient and incredibly effusive friend request on Facebook (that he promptly ignored) I have decided to forgive him this transgression because:

A: He's just so darned likeable. In the history of Masterchef has there ever been a contestant better at conveying looks of shock and fear than Ben Starr?














B: It is quite likely I came off as a stark raving loon/stalker in my friend request (people, it wouldn't be the first time) thus creating fear in my idol that I might be boiling his rabbit at some point.

Or in this case, his venison.

The chef's this evening were charged with re-creating one of Gordon Ramsay's recipes and Ben Starr as challenge winner was given the advantage of deciding what that dish would be.

Ben, in a state of ebullience verily equal to mine ( the reason I imagined us as earnest and well meaning Facebook friends) chose venison - a dish he has cooked many times over.

But veterans of televised cooking competitions know - the minute you get a dish around which there is a lot of comfort, the culinary Gods strike back and it seldom works out in that cooks favour because in this arena, beginners luck seems to have credence.

Case in point: Suzy, who had never cooked venison in her life.

Her incredibly well thought out dish was the only one to receive a get out of jail card and move on to the final four.

Not so much for the others, who - including Ben - managed to bastardize Ramsay's venison into a mere shadow of its original fabulosity.

(which, of course meant all kinds of great suspense shots of Ben's face - who I always predicted would win Master Chef on this basis alone)

But alas, it wasn't to be.

Ben has cooked his last meal on Master Chef and I am sad.

He has been a generous, funny, and inspiring competitor and I wish him nothing but the best in his future endeavours (declined friend request notwithstanding)

In the meantime, I am now rooting for....

You'll just have to wait and see!

Monday, August 8, 2011

Slow Roasted Barbecue Ribs

There are many things my husband does well. He's an excellent artist, a great provider, a fabulous dad, and he makes a mean rack of ribs! Serve these wonderfully tender and flavourful ribs with my recipe for New Potato Salad






















And grilled corn with jalapeno butter!

















Slow Roasted Barbecue Ribs a la "The Pool Boy"

















The Poolboy's Rib Rub
For printable recipe click HERE
  • 1/2 cup paprika
  • 1 Tbsp chili powder
  • 2 Tbsp cayenne pepper
  • 1/4 cup black pepper
  • 1 Tbsp smoked paprika
  • 1 Tbsp brown sugar
  • 2 tbsp oregano
  • 2 tbsp thyme
  • 1/3 cup kosher salt
  • 1/4 cup garlic powder
Directions
  1. Mix all together in a large bowl and then store in a sealer jar. This recipe will make 8 racks of ribs. Sprinkle ribs lightly with the rub and massage it in. Cover and refrigerate at least 3-4 hours before baking to allow it to fully enhance the meat. Bake on a cookie sheet sprayed lightly with cooking spray bone sides down for 2-3 hours at 250.
  2. Remove from oven, brush lightly with BBQ sauce of your choice and put on the grill at 400 for about 5 minutes a side. Absolutely delicious!

    New Potato Salad

    I absolutely love potato salad and this recipe is just right on hot days when the barbecue is grilling!


    New Potato Salad
























    Ingredients
    • 10 unpeeled new potatoes cut into halves or quarters depending on size
    • Boiling salted water
    • 2 cloves garlic, split
    • 2 tbsp extra virgin olive oil
    • 1/4 cup white vinegar
    • 1 tsp salt
    • 1 tsp sugar
    • 1/2 tsp dill weed
    • 2 eggs, hard boiled, cooked and chopped
    • 4 green onions, sliced
    • 1/3 cup mayonnaise
    • Chopped parsley
    Directions 
    1. Cook potatoes in boiling water until tender. 
    2. Drop garlic in a jar with the olive oil and let stand for 10 minutes. Discard garlic.Add vinegar, salt, sugar and dill weed.
    3. Drain potatoes, pour the dressing over the warm potatoes. Cover and refrigerate for several hours. 
    4. At serving time, mix onions, mayonnaise, and chopped eggs into the salad. Garnish with parsley.

    Sunday, August 7, 2011

    Eating Oysters for the First Time

    Hello everyone!

    I will be the entree host of The Real Women of Philadelphia Canada website for the next 17 weeks and last week I decided to embark on something to make my experience that much more memorable: 18 weeks of firsts - where bye once a week I do something I have never done before until my hosting duties are over.

    This week, inspired by an excellent oyster shucking demonstration by Corey Taylor, the husband of appetizer host Angela Amati, I decided to not only shuck my own oyster, but eat one as well and capture it on film.

    Here is the video - for those subscribed by email, here is the link if you want to watch it. It's quite funny! Lyndsay Eats a Raw Oyster




    Saturday, August 6, 2011

    Grilled Steak and Potato Kabobs with Mint Chimichurri

    There are so many reasons to love summer when the world slows down and nature's abundance grows ripe on the vine. And nothing says summer to me like the smell of the grill all fired up to cook deliciously sizzling cuts of meat and vegetables that will grow sweet and tender.

    Today's recipe from Cuisine at Home reflects that. Not only is this method for grilling new potatoes going to become a standard in my repertoire, the mint in the chimichurri offsets both meat and potatoes beautifully.

    I hope you enjoy!

    Grilled Steak and Potato Kabobs with Mint Chimichurri
    For printable recipe click here




















    For the Chimichurri Puree
    • 2 cups fresh mint leaves
    • 1 cup fresh parsley leaves
    • 1/2 cup extra virgin olive oil
    • 2-3 cloves of garlic
    • 2 Tbsp each red wine vinegar and fresh lemon juice
    • 1 1/2 tsp lemon zest
    • 2 shallots
    • 1 tsp red pepper flakes
    • salt and black pepper to taste. 
    Put all ingredients in a food processor or blender. Set aside. Extra chimichurri can be refrigerated to use on other meats for up to 3 days.

    For the Kabobs
    • 6-8 new potatoes cut into 1/2 inch thick slices
    • 4 tbsp extra virgin olive oil divided
    • 1 1/4 pound top sirloin cut into 2-inch chunks
    • 2 tsp, garlic salt
    • 1/2 tsp black pepper
    Directions 
    1. Preheat grill for 2 zone grilling, heating one side to medium and the other to medium high. Brush grill grate with oil.  
    2. Toss potatoes with 2 Tbsp oil, 1 tsp garlic salt, 1/4 tsp black pepper. Thread potato slices onto 4 equal skewers so potatoes lay flat.
    3. Toss sirloin with the additional oil, garlic salt and pepper. Thread onto 4 equal skewers. 
    4. Grill potatoes on medium for about 7 minutes  a side until they are golden  brown. 
    5. Add beef skewers to the medium high grill, cover, and grill to desired doneness (4 minutes a side cooks them to medium)
    6. Rest kabobs 5 minutes and brush with chimichurri while resting. 
    7. Serve additional chimichurri on the side. 
    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

    Subscribe to me on YouTube


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    Thursday, August 4, 2011

    Crispy Latke Bites with Smoked Salmon and Lemon Dill Creme Fraiche

    One of my friends asked me recently to cater an appetizer party and I have begun putting together a menu. With my trademark "make ahead" ease of preparation motto never far from mind, I've come up with an amazing twist on an old classic.

    The latkes can be made in advance and then placed in a 350 oven for 30 minutes prior to serving. 

    Simply delicious!

    Crispy Latke Bites with Smoked Salmon and Lemon Dill Creme Fraiche
    For printable recipe click HERE 

    Ingredients - Latkes
    • 2 cups peeled and shredded potatoes
    • 1 tablespoon grated onion
    • 1/4 cup softened Philadelphia Cream Cheese in the Dill flavour
    • 2 eggs, beaten
    • 2 tablespoons all-purpose flour
    • 1 1/2 teaspoons salt
    • 3 Tbsp vegetable oil for frying

    Ingredients - Creme Fraiche
    • Juice of 1/2 a lemon
    • 1/4 cup softened Philadelphia Cream Cheese in the Dill flavour
    • 1/2 cup sour cream
    • salt to taste
    Mix above ingredients well. Cover and refrigerate until ready to use.

    You also want the best, freshest, most delicious smoked salmon you can get your hands on. If you can't get smoked salmon of this calibre, don't make the recipe. Seriously. The taste is all about the ingredients.

    Directions
    1. Place the potatoes in a large t-towel and wring, extracting as much moisture as possible.
    2. Soften the cream cheese in the microwave for 15 seconds.
    3. In a medium bowl stir the potatoes, onion, softened cream cheese, eggs, flour and salt together.
    4. In a large non-stick skillet over medium-high heat, heat the oil 1 Tbsp at a time (one tbsp per 2 batches) until hot. Place small table spoonfuls of the potato mixture into the hot oil, pressing down on them to form thin patties. Brown on one side, turn and brown on the other. Let drain on paper towels. 
    5. Cut in halves, can be covered and refrigerated at this point until ready for serving.

    To serve
    1. Preheat oven to 350 and place latkes on a cookie sheet sprayed lightly with cooking spray. 
    2. Warm in oven for 30 minutes until crispy.
    3. Place a small piece of smoked salmon on each latke and then drizzle with the creme fraiche.
    4. Garnish with sprigs of fresh dill.



    ***

    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

    Monday, August 1, 2011

    Grilled Lemon Dill Halibut

    One of the benefits of living on the West Coast is the abundance of fresh seafood available year round, and my favourite West Coast fish is halibut.

    Not only is it my favourite kind of fish when battered a la Fish and Chips, I also love it grilled, and - truth be known - actually prefer it that way. My recipe calls for giving the fish an hour long bath in a summery blend of lemon, garlic, extra virgin olive oil, and fresh dill and is an easy and delicious way to prepare a firm fish like halibut.

    I hope you enjoy!

    Grilled Lemon Dill Halibut
    For printable recipe click HERE

    Grilled Lemon Dill Halibut by Lyndsay Wells
    Grilled Lemon Dill Halibut, a photo by Lyndsay Wells on Flickr.

    Ingredients
    • 1/4 cup extra virgin olive oil
    • zest of half a lemon
    • juice of half a lemon
    • 2 cloves minced garlic
    • 1/2 cup chopped fresh dill or other fresh herbs
    • salt and pepper to taste
    • 4 halibut filets
     Directions
    1. Mix the marinade ingredients together and put in a resealable plastic bag with the four halibut filets. Marinate in refrigerator for 60 minutes. 
    2. Preheat grill to medium high and grill five minutes per side

    Grilled Chicken Satay with Peanut Dipping Sauce

    At long last summer seems to be upon us here on Vancouver Island.

    The morning suns creeps softly through our windows while the breeze mingles with the smells of freshly mown grass, sultry summertime flowers, fresh herbs, and other enchantments.

    But along with the abundance of so many wonderfully local and fresh ingredients this time of year brings, the heat of a long summer afternoon often carries into early evening so that we don't want to turn our ovens on or spend a lot of time in front of a stove.

    Today's recipe for chicken satay is fresh and delicious and can be made ahead of time making for ease of preparation on a languid summer evening.

    I hope you enjoy!
    Grilled Chicken Satay with Peanut Dipping Sauce
    For printable recipe click HERE

















     Satay Ingredients
    •  12 chicken breast tenders, cur in half lengthwise into 24 strips (can also use entire boneless skinless breasts cut in the same way)
    • 1/3 cup coconut milk
    • 3 cloves garlic
    • 2 shallots
    • 2 Tbsp each canola oil, fresh lime juice, and brown sugar
    • 2 Tbsp each chili garlic sauce, and lime zest
    • 1 piece fresh ginger, peeled
    • 2 tsp ground coriander
    • 1/2 tsp curry powder
    Satay Directions
    1. Puree above ingredients in a food processor or blender until smooth
    2. Toss chicken tender strips with salt and pepper, place into the marinade and coat well. Thread in equal amounts (2 per skewer) onto 12 skewers. Set aside. Can be made and refrigerated up to a day ahead. Leave in marinade for at least 1 hour.
    3. Grill satay covered on a preheated medium grill until chicken in browned, 2-3 minutes per side. Serve with peanut dipping sauce.
    Peanut Dipping Sauce Ingredients 
    • 1 Tbsp canola oil
    • 1 Tbsp minced garlic
    • 2 tsp fresh ginger
    • 1/2 cup water
    • 1/3 cup coconut milk
    • 1/3 cup crunchy peanut butter
    • 2 Tbsp brown sugar
    • 1/2 Tbsp chili garlic sauce
    • 1 Tbsp each low sodium soy sauce, fresh lime juice
    Dipping Sauce Directions
    1. Heat the oil in a small saucepan over medium. Saute the garlic and ginger just until fragrant.
    2. Whisk in the water, coconut milk, peanut butter, chili garlic sauce, and soy sauce. Simmer 5 minutes, Stir in the lime juice at the end, Set aside until ready to eat.


    ***

    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