Saturday, November 26, 2011

Coconut Chocolate Dream Pops

As you all know, I'm on a quest to not gain weight this holiday season and am always on the lookout for recipes and ideas that feature delicious foods that have been lightened up.

One of my comfort classics is ice cream and today's recipe is such a lovely and welcome alternative, I just had to share it! Creamy "pops" are made with coconut and chocolate and frozen to delicious effect.

Click here for the printable recipe or take a look at the video at this link: http://www.youtube.com/watch?v=RbGHnMhrHXI

Make Ahead Christmas Breakfast Casserole

As Christmas approaches, I plan to share all kinds of Kitchen Witch recipes that have my trademark ease of preparation and lightened up approach because I'm determined this holiday season not to put on any weight!

Especially since I've added videos to my repertoire - people, every transgression shows - whether that be a late night or an extra profiterole!

With that said, I have a fabulous recipe to share today for an easy to assemble breakfast casserole that can be made the night before and baked off in the morning. It features turkey sausage, mushrooms, biscuits, and a to die for creamy pan gravy.

 Turkey Sausage, Egg, and Biscuit Casserole
Click HERE for the printable recipe

Please enjoy my easy to follow, step by step video!



Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 6

Ingredients
  •  1 tsp extra virgin olive oil
  • 1 lb turkey sausage removed from casings
  • 2 stalks diced celery
  • 1 small diced onion
  • 5 thinly sliced button mushrooms
  • 1/4 tsp each salt, pepper, herbes de provence (or dried thyme)
  • 7 eggs
  • 1 1/4 cups 1% milk
  • 3/4 cup Philly Light Chive and Onion Cream Cheese
  • 1 tube Pilllsbury buttermilk biscuits
  • 1 1/2 cups grated Gruyere cheese
  • 1 1/4 cups 1% milk
  • 1 .87 oz, 24 gram package dried turkey gravy mix
Directions
  1. Preheat oven to 375. Coat a 7x11 baking dish with cooking spray.
  2. Brown sausage, celery, onion, and spices in 1 tsp extra virgin olive oil in a non-stick pan over medium heat. Set aside
  3. Melt the cream cheese and warm milk together in a small saucepan to form a base cream sauce. Let cool and then whisk the cream cheese mixture together with the eggs salt, and black pepper.
  4. Layer biscuits in prepared dish. Top with ground turkey mixture, and 1/2 the gruyere cheese. Pour the egg mixture over all and top with the remaining cheese.
  5. Bake at 375 app 20-30 minutes.
  6. While the casserole bakes, whisk the other 1 and 1/4 cups of milk with the dry turkey gravy mix in a small sauce pan over medium high heat just until the gravy thickens and set aside. 
  7. Serve with the gravy spooned over all.






***

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, November 22, 2011

Warm Spinach Salad with Sauteed Mushrooms in Red Wine Vinaigrette

 If you're anything like me, you're always on the lookout for great salad recipes that pair well with a variety of different meals.

Salads that incorporate easy to access pantry ingredients but pack a unique punch that elevate them out of the realm of the ordinary.

If this is the case for you, then look no further because today's recipe provides everything above and then some.

I hope you enjoy!
Warm Spinach Salad with Sauteed Mushrooms in Red Wine Vinaigrette



For printable recipe click HERE

Ingredients
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp finely minced white onion or shallot
  • 1 tsp Dijon mustard
  • 1/2 tsp each kosher salt and black pepper
  • 1 1/2 pounds assorted fresh mushrooms
  • 1 tbsp minced garlic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1 bag fresh baby spinach
Directions
  1. Whisk the first five ingredients together in a bowl and set aside. 
  2. Saute the mushrooms and garlic in the additional olive oil and butter until the mushrooms have released their water and are slightly crispy and golden brown.
  3. Toss spinach with the vinaigrette and divide among six salad plates; top each salad with the warm mushroom mixture and serve immediately.

Sunday, November 20, 2011

Twice Baked Potatoes with Gruyere and Buttery Jumbo Prawns

We had our first snowfall of the season and it immediately got me thinking about the holidays!

As longtime readers know, my husband Vaughan and I do a lot of entertaining over the month of December and I'm always going into the creative vault to come up with new recipes and ideas - especially since I enjoy doing things as stress free as possible.

What I've come up with today is sure to be a hit not only for the holidays, but any old time!

Baked potatoes are mashed until fluffy with mayonnaise, Gruyere, and cream cheese. A little infusion of white truffle oil is added and then buttery chunks of sauteed jumbo prawns are folded in at the end.

The entire affair is stuffed back into the potato and baked until golden and crispy.

Serve alongside a steak for the ultimate surf and turf, or as an entree with your favourite salad.

Any way you slice it, this is a must try that will sure to become a recipe staple!

Scroll below for the recipe or watch the How To video. As always, watch my trademark Kitchen Witch surprise at the end ;)



Twice Baked Potatoes with Gruyere and Buttery Prawns
 For printable recipe click HERE


















Ingredients
  • 4 large russet baking potatoes
  • 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
  • 1/4 cup(s) of mayonnaise
  • 1/4 cup(s) of milk
  • 1/2 tsp. of white truffle oil (optional but amazing)
  • 1/4 tsp. of black pepper
  • 1 tbsp. of chopped fresh chives
  • 1 pound of jumbo prawns or 2 whole lobster tails
  • 1 tbsp. of butter
  • 1/4 tsp. of kosher or sea salt
  • 1 cup(s) of shredded Gruyere cheese
Directions

  1. Preheat oven to 425.
  2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
  3. Trim off potato ends, halve, and let rest until cook enough to handle.
  4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
  5. Blend in the truffle oil if using.
  6. Remove prawns or lobster from shell. Chop meat into bite size pieces and saute over medium high heat in butter. Add 1/4 tsp salt. Add butter and prawn or lobster mixture to the potatoes. Stir well.
  7. Add 1/2 cup of the Gruyere cheese and the chives.
  8. Spray a baking sheet with cooking spray. 
  9. Spoon the potato mixture back into the potato skins and place on the prepared baking sheet. Top the potatoes evenly with the remaining Gruyere cheese and bake in a 350 oven for 30 minutes or until the cheese topping is golden.
 

Saturday, November 19, 2011

Creamy Cheesy Ham and Jalapeno Roll Ups

November and December are traditionally some of the busiest months of the year work wise and personally and I'm always on the lookout for quick and easy weeknight dinner ideas that will be warming during these cold winter months.

Not long ago, I saw a recipe on the Pillsbury site for roll ups featuring crescent rolls and I began thinking about how I could adapt the recipe to make it creamier and add a little heat. What I came up with is a yummy and easy snack, lunch, or dinner idea and it is just yummy with a steaming hot bowl of tomato soup!

Creamy, Cheesy, Ham and Jalapeno Roll Ups!

 

Scroll down to the recipe or watch the how to video HERE.





Creamy Cheesy Ham and Jalpeno Roll Ups
For printable recipe click HERE



















Prep Time: 10 minutes
Bake Time: 20 minutes
Serves: 4

Ingredients
  •  1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
  • 1 cup diced, cooked ham
  • 1/2 cup diced red pepper
  • 1/4 cup chive and onion cream cheese softened to room temperature
  • 1 cup shredded Monteray Jack cheese with jalapeno
Directions
  1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 dollop (about 1/4 cup) of the ham and cream cheese mixture on each triangle. Smooth out.
  2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
  3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

 


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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Friday, November 18, 2011

Slowcooker Ham and Lentil Stew

As promised, here is another simple and delicious meal that can be made with leftover ham.

It's as easy as throwing a variety of ingredients into the slow cooker and letting the flavours merge and mingle like the cadence of a slow tango.

I love cooking this way and will often set my crock pot up the night before with all the ingredients ready so that it's just a matter of turning on the slow cooker before I go to work - and on a cold, snowy evening like what we had today, there's nothing quite like arriving home after a hard day to the smells of this rustic and luxurious stew bubbling away on the counter.

Follow the path to my easy recipe, but first - stop by CHARMED and come for a late Autumn walk with me and my dog!


Slowcooker Ham and Lentil Stew
For printable recipe click HERE



















Prep Time: 15 minutes
Cook Time: 9-11 hours
Serves: 8

Ingredients
  •  2 1/3 cups dried lentils   
  • 1 1/2 cups chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried marjoram, crushed
  • 1 tbsp garlic powder
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 ham bone
  • 4 cups cubed ham
  • 7 cups water
  • 28 oz. can diced or whole tomatoes, cut up
Directions
  1. Place lentils in the crock pot. Add carrots, onion, celery, mushrooms, diced ham and parsley. Stir in salt, marjoram, pepper, and bay leaf. 
  2. Add tomatoes and place ham bone on top. 
  3. Add 7 cups of water. Cover and cook on low heat setting for 9-11 hours. Lift ham bone from soup. Remove meat from the bone and return the meat to the soup. Discard bone. Season with salt to taste and remove bay leaf before serving. 


***

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, November 16, 2011

Cheesy Broccoli and Ham Crepe Bake Casserole

In my last blog I shared my all time favourite recipe for an oven baked. glazed ham, and for the rest of the week, I'm going to share easy and delicious Kitchen Witch recipes that can be made with leftover ham.

 The beauty of cooking a large, bone in ham on the weekend is that is can provide several additional, soul satisfying meals starting with today's creamy, comforting Crepe Bake. The recipe can also be made ahead and frozen for up to three months.

Scroll down for the recipe or watch my How To video to learn how to put it all together.




Cheesy Broccoli Crepe Bake
Serves: 6/ Prep time 30 min/ Bake time: 30 min
For printable recipe click HERE
















Crepes Recipe

Ingredients
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
Directions
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 
  4. Cover and set aside until ready to fill.
Filling Ingredients
  • 2 cloves minced garlic
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup low sodium chicken stock
  • 1 cup half and half cream
  • 1/2 cup Philadelphia Chive and Onion cream Cheese
  • 1 cup shredded Cheddar cheese, divided
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cups steamed, chopped brocolli cooked just until al dente
  • 2 cups diced ham
Directions
  1. In a small saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in chicken broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in Philly Cream Cheese. Reserve 1/2 the sauce, set aside. 
  2. Add the 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt to the remaining sauce until cheese is melted. Stir in broccoli and ham. Cover; keep warm.
  3. Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in a  11-in. x 7-in. x 2-in. baking dish that has been prepared with cooking spray. Thaw overnight in the refrigerator before baking.
  4. If freezing, double wrap with freezer wrap. Can be stored for up to three months.
  5. Drizzle with reserved sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until the cheese is melted.


***

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, November 13, 2011

Ham in a Curried Apple Glaze

Oh my gosh everyone! I can't even tell you except to say that this is the best ham I have ever had in my life and you just have to try it!

















 Click here for the printable recipe or enjoy the video :-)



Absolutely Delicious!

Ingredients
  • 1 large bone in ham 
  • 1 cup apple juice
  • 1 tsp curry powder
  • 1 1/2 tsp Dijon Mustard
  • 1/4 cup brown sugar
Directions
  1. Mix the apple juice, curry powder, and Dijon mustard together and then drizzle over the ham. Cover ham tightly with parchment paper and tinfoil. Bake in a 325 oven for 20 minutes a pound.
  2. Remove ham from oven 30 minutes before cook time is over. Remove ham from roasting pan and add 1/4 cup of brown sugar to the pan juice to make a glaze. Bring to a boil and reduce slightly.
  3. Remove excess fat from ham, score, and return to the pan. Pour glaze all over the ham and return to the oven for the last 30 minutes of roasting, glazing every 5-10 minutes.



***

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

Easy Cream Sauce for Pasta or Vegetables

I just love a nice cream sauce and through a process of trial and error, I've created a sauce that is not only incredibly versatile, it can be used in a variety of different dishes like last night's fettuccini with grilled seafood.

















This velvety combination of half and half cream, chicken stock, and Philadelphia Cream Cheese can be thrown together in about five minutes and will be a welcome addition to any cook's repertoire.

I hope you enjoy!
For printable recipe click HERE

Easy Cream Sauce for Pasta or Vegetables

Ingredients
  • 1 Tbsp butter
  • 2 cloves minced garlic
  • 1 Tbsp flour
  • 1 cup chicken broth
  • 1 cup half and half cream
  • 1 Tbsp sherry (optional)
  • 1/2 cup Chive and Onion Philadelphia Cream Cheese
Directions
  1. Melt the butter over medium high heat and saute the garlic just until fragrant.
  2. Turn heat to medium and add the flour to make a paste. Continue to gently saute about another 3- seconds to a minute. 
  3. Whisk in the chicken broth, cream, and sherry. Return heat to high and continue to whisk until sauce begins to thicken. 
  4. Add the cream cheese and continue to whisk adjusting heat as necessary. 
  5. Let sauce rest a few minutes before serving. 
  6. Wonderful as a pasta sauce or drizzled over vegetables.

Saturday, November 12, 2011

Cranberry Ice Cream Sundaes

You have to try this super easy, delicious dessert topping!

A great way to use up extra cranberry sauce after Thanksgiving!

Here's what you do:

1 cup canned cranberry sauce or jelly
1 Tbsp orange juice
An ounce and a half of Grande Marnier
1/2 tsp cinnamon
chopped pecans

Bring all ingredients to the boil in a small saucepan and continue to whisk until the sauce is smooth and has come together. Serve over vanilla ice cream with chopped pecans.

You can also watch the demo video here!

Friday, November 11, 2011

Video for my Ground Turkey Meatballs with Mango Chutney

I came up with this recipe last May and not only do I love it, everyone who's tried it loves it also!

That being said, I wanted to feature the recipe on my cooking channel CHARMED.

These delicious little morsels will have you re-thinking your old recipe for jelly balls!

I hope you enjoy!

Wednesday, November 9, 2011

Stuffed Boneless Turkey with Cranberry Gravy

What could be more elegant for a small Autumn gathering than a stuffed, boneless breast of turkey drizzled with a luscious cranberry infused gravy? This easy to make recipe is a show stopper!

 Please enjoy my easy to follow step by step video!

The printable recipe can be found HERE:



Ingredients
  • 1 boneless, skinless turkey breast that has been butterflied flat
  • 1/2 small diced onion
  • 1 stalk celery
  • 3 sliced button mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 cup dried cranberries
  • 1/4 tsp black pepper.
  • 1 box Stove Top Stuffing in the turkey or chicken flavour
  • 1 boneless turkey breast
  • 1/4 cup softened butter
  • 1 tsp grand marnier
  • 1 tsp orange zest
  • 1 clove minced garlic
  • 1/2 tsp herbes de provence
  • 6 carrots
  • 2 cups brussels sprouts
  • 1 tbsp extra virgin olive oil
  • kosher salt, garlic powder, pepper
  • 1 pkg dry turkey gravy mix
  • 2 tbsp cranberry sauce
Directions
  1. Mix the grand marnier, orange zest, garlic, and 1/2 tsp herbes de provence. Place the softened mixture onto a sheet of plastic wrap and roll it into a tube. Place in the freezer.
  2. Saute the onion, celery, and mushroom in the extra virgin olive oil until the onions begin to get golden and caramelized and the mushrooms have released their water. Add the cranberries during the last 3-5 minutes of sauteing. Add the black pepper. 
  3. Prepare the Stove Top Stuffing according to package directions. Add the sauteed onion, celery, mushroom, and cranberries.
  4. Using your hands, pat a layer of stuffing down the center of the turkey breast. Save any additional stuffing in tinfoil and bake it alongside the turkey. 
  5. Beginning at one end, roll the breast jelly roll style and then tie with butcher's string.
  6. Cut several slits into the turkey breast using a sharp knife. Remove the flavoured butter from the freezer and cut into small discs that have been cut into halves. Insert the discs into the slits made in the turkey.
  7. Season the turkey breast with the salt, pepper, and garlic powder.
  8. Toss the Brussels sprouts and carrots in 1 tbsp extra virgin olive oil, salt and pepper. Place the vegetables into the bottom of a shallow roating pan.Place the turkey on top and roast in a 350 oven until the turkey reaches an internal temperature of 165 degrees (about an hour and fifteen minutes)
  9. Prepare the packaged turkey gravy according to package directions and add 1-2 tbsp cranberry sauce to taste.. Stir until the cranberry sauce melts into the gravy.
  10. Slice the turkey breast and serve with the gravy drizzled over.   



***

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, November 7, 2011

How to Butterfly a Boneless Turkey Breast

With American Thanksgiving fast approaching, a nice alternative to a large turkey dinner is a stuffed turkey breast. Join me on CHARMED this week as I create this dish starting with today's video that features how to butterfly a turkey breast. 

I wasn't trying to be funny on purpose, but when I get whacking on that turkey it's really quite hilarious.

Great stress relief - I hope you enjoy!

Coconut Prawn Chowder

Who else is noticing a distinctive chill in the air signifying Fall is truly upon us and winter is just around the corner?

If you're anything like me, this brings out a craving for the warm comfort of soup, and with coconut milk and green thai curry paste being featured pantry ingredients this week, I thought I would round out my homage with a fabulous chowder.

Sweet and savoury broth envelopes winter vegetables and succulent prawns in a creamy blanket that carries just the slightest whisper of heat to remind us of warmer days.

This quick and easy chowder is easy to prepare and is sure to become the next staple in your Kitchen Witch repertoire!

I hope you enjoy.

Coconut Prawn Chowder
Serves 8/ Prep time: 15 min/ Cook time: 15 min
For printable recipe click here

















Ingredients
  • 1 medium onion, diced
  • 2 carrots small diced
  • 1 tbsp butter
  • 1 tsp extra virgin olive oil
  • 1 can niblets corn
  • 2 tsp Thai green curry paste
  • 1/2 tsp Asian garlic chili sauce
  • 2 cloves minced garlic
  • 1/2 tsp grated ginger
  • 1/2 tsp cayenne pepper
  • 1 Tbsp brown sugar
  • 4 cups low sodium chicken stock
  • 1 can coconut milk
  • 2-3 cups large uncooked prawns chopped into bite sized pieces
  • 2 Tbsp cornstarch mixed with 1/4 cup chicken stock to form a slurry
  • 2 cups cooked basmati rice
  • 1/2 cup cilantro(optional)
Directions
  1. Saute the onion and carrots in the butter and olive oil over medium high heat in a large heavy bottomed stock pan until the onions are soft and translucent.
  2. Add the can of corn and continue to gently saute.
  3. Mix the curry paste, chili sauce, garlic, ginger, cayenne, and brown sugar to form a paste. Add to the onions, carrots and corn and stir until well blended. 
  4. Add the chicken stock and coconut milk. Bring to the boil. Add the prawns and continue to boil until the prawns are pink and cooked thought (about 2 minutes) Add the cornstarch slurry and continue to boil until slightly thickened. 
  5. Serve in large bowls with Basmati rice and cilantro on the side. Invite people to add rice and cilantro to their soup in whatever quantity they wish.



***

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

Saturday, November 5, 2011

Coconut Cream Cake

 Although dessert is something I indulge in rarely - when I do indulge, I want the most luscious and creamy confection possible.
Which  is why I'm so excited to share my recipe for Coconut Cream Cake.


 White cake is drenched in the flavours of coconut and cream cheese and then enveloped in a cloud of the most luscious frosting imaginable. Topped with toasted almonds and coconut, this dessert is a sure fire crowd pleaser and no one will believe how easy it is to make.

Scroll down for the recipe or watch the demo on my cooking channel "Charmed." 


Coconut Cream Cake
 Prep time: 30 minutes /Cook time: 60 minutes/ Total time: 1 hour 30 minutes
Servings: 24


Ingredients
  • 1 Box white cake mix
  • 1 can coconut milk
  • 1 14 oz can sweetened condensed milk
  • 1 16 oz container frozen whipped topping
  • 1 1/4 cup(s) of softened Philadelphia Cream Cheese, light or regular
  • 3 tbsp. of icing sugar
  • 1 cup(s) of toasted coconut
  • 1/2 cup(s) of toasted sliced almonds
Directions
  1. Prepare and bake white cake mix in a 9x13 or spring form pan according to package directions. Remove cake from oven. While still hot, using the handle of a wooden sppon, poke holes all over the top of the cake. 
  2. Warm the coconut milk for app 45 seconds in the microwave. Mix in the 1/4 cup of softened cream cheese and stir until smooth. Add the sweetened condensed milk and stir until well blended. Pour over the top of the still hot cake. Let cake cool completely. 
  3. Whip the cup of cream cheese, whipped topping, and icing sugar together. Spread over cooled cake and then sprinkle with the toasted almonds and coconut. 
 


***

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, November 3, 2011

Ragu of Chicken and Chorizo over Mozzarella Mashed Potatoes

I was talking the other day with a friend who's birthday is on Halloween. Being an Autumn baby has created a lifelong love of the season for her and for the comforting nature of its food; and listening to her talk sparked a desire in me to get back to the kitchen.

October and November are my busy times and there's something to be said about the stress relief that occurs when we return to the kitchen after a long day, pour a glass of wine, put on some music, and take the time to make something comforting and delicious like today's dish.


A ragu is a slow simmered sauce featuring meat and tomatoes that is traditionally served over pasta. But on chilly Autumn evenings, sometimes nothing will do but mashed potatoes.

With that in mind I created a delicious Kitchen Witch twist on an old classic!

 This easy to prepare pantry dish features Spanish chorizo sausage that was purchased pre-cooked. Chorizo sausage is available two ways: as raw sausage that you would cook yourself, or as a cured meat - which is what we will be using in this recipe as it adds a wonderfully sweet and smoky flavour to the dish. It can be found in the deli section of your grocery store and is a wonderful ingredient to have on hand.

Another interesting ingredient I added to this recipe is smoked paprika, a spice I have just recently become familiar with that is another great addition to your spice rack or pantry.

So put on some comfy clothes, open the wine, and let your senses soar as your home and kitchen are filled with the rich aromas of this lovely ragu. It's a wonderful way to toast the season!

Chicken and Chorizo over Mozzarella Mashed Potatoes
For printable recipe click HERE
Prep time: 30 min/ Cook time: 60 min/ Serves 4

















Ingredients

For the Ragu
  •  1 tbsp extra virgin olive oil
  • 2 boneless, skinless chicken breasts cut into bite sized pieces.
  • 1/2 cup pre-cooked Spanish chorizo sausage diced small
  • 1/2 cup sliced black olives
  • 1 onion sliced into thin rings
  • 1/2 tsp kosher salt
  • 1/4 tsp smoked paprika
  • 1 clove minced garlic
  • 1/4 tsp cayenne pepper
  • 1/3 cup red wine
  • 1 540 ml can Aylmer's Accents Garlic and Olive Oil flavoured tomatoes
  • 1 bay leaf
For the Potatoes
  • 4 large, or 6 medium, russet potatoes that have been peeled and quartered
  • 1 whole head of garlic
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup butter
  • 1/4 cup milk
  • salt and pepper to taste
Directions

For the Ragu
  1. Saute the onion and chicken in the olive oil over medium heat until the onion is golden and caramelized and the chicken is cooked through.
  2. Add the diced chorizo, olives, salt, paprika, garlic and cayenne powder.
  3. Add the red wine and let it reduce until the alcohol is cooked off.
  4. Add the tomatoes and bay leaf. Stir, cover, and turn heat to a low simmer. Let simmer for 60 minutes stirring occasionally.
For the Potatoes
  1. Preheat the oven to 400°F. Remove as much of the outer paper on the garlic as possible while leaving the heads intact. Slice off the top (1/4-inch to 1/2-inch). Drizzle olive oil over the exposed garlic, and wrap in aluminum foil. Bake for 30 minutes. Remove from the oven and let cool.
  2. Place potatoes in a large saucepan, add 1 teaspoon salt, cover with cold water. Bring the to a boil, and then simmer the potatoes until tender, about 15 minutes.
  3. Warm the milk and melt the butter together in the microwave. Drain the potatoes and return to the pot. Squeeze the roasted garlic into the potatoes and begin mashing. Add the milk and butter and mash until the potatoes are fluffy.
  4. Fold in the cheese
  5. Taste for salt and pepper and add some if needed.
Serve the ragu over the potatoes and enjoy!

***

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Wednesday, November 2, 2011

CHARMED Episode 3 - Curried Coconut Chicken

Hi everyone!

In today's episode I'm cooking my recipe for Curried Coconut Chicken with Almond Rice Pilaf
















Tune in to watch how I prepare this simple and oh so tasty dish!

"Gobblers" - The Appetizer that Almost Got Me onto Recipe to Riches!

As many of you know, I auditioned to be on the Food Network show "Recipe to Riches" earlier this year with my original recipe for "Gobblers" - cheesey little cornbread mini muffins filled with zesty chili con carne.





















Not only was I thrilled to be given a golden ticket for consideration to be on the show because all three judges (Laura Calder, Tony Chapman, and Dana McCauley) loved the idea, I felt like I stepped out of a rut or two and, truly, had the time of my life at the auditions!

The story went on, and though I was short listed to be on the show, my beloved  Gobblers didn't quite make it to the finish line - however, in the time between,  I came up with a marketing plan and several coordinating recipes just because.

Go big or go home, right?

So without further ado I'm pleased to present...



"Gobblers" - "Les Gloutons"
Canada's first choice in healthy entertaining
















From the freezer to your plate in 60 seconds!

(*Disclaimer* This was some of the marketing plan I came up with. The Gobbler isn't actually going to be a President's Choice product)

"When Superstore Divah/ Food Network Junkie, Lyndsay Wells caught wind of the Recipe to Riches contest, she knew it was her DESTINY to compete. Not only because she has never had a Costco membership but because she believes in the President's Choice brand and immediately envisioned one of her many delicious recipes as President's Choice items.

In Lyndsay's baby book under "special accomplishments" her mother wrote "Likes to eat" - a passion that continues to grow with time. As an advocate of slow food and the farm to table movement, Lyndsay looked to create a product that would utilize fresh, local Canadian ingredients that have scientifically proven health benefits in ways that have not been thought of until now.

Armed with the fervent belief that healthy food can still be fun, Lyndsay has created a product that is versatile, easy to prepare, and most of all - delicious!

The Gobbler, which began it's life as a take on chili, is a testament to the power of resilience. Advised to slim down and perhaps recreate itself as an appetizer, the Gobbler has emerged as the Jennifer Hudson of the food world enjoying new found fame as a line of healthy, bite sized snacks."

***

Since you can't actually buy these, if you'd like to try any of these lovely little morsels yourself, here's the recipe!

Original Gobblers

***
And here's the how to video for the chili con carne recipe all the judges loved :-)



Let's hope for a second season... you won't believe what I've dreamed up next!

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