Sunday, December 30, 2012

Pan Seared Striploin in Yorkshire Puddings with Bearnaise Sauce and Roasted Pear and Arugula Salad

With another New Year's Eve fast upon us, I wanted to created a memorable dinner suitable for the kitchen witch in all of us.

With that in mind, I'm pleased to present New Year's Eve dinner 2013!

Pan seared striploin steak rosettes in crispy Yorkshire puddings with Bearnaise Sauce accompanied by a sweet and savoury Arugula and Roasted Pear Salad.

















Visit the printable recipes here:
 To learn how to put this beautiful meal together, please enjoy my easy to follow step by step video.








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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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Thursday, December 27, 2012

Win a Keurig Coffee Maker and Vote for Me!

Ho Ho HOLY Smokes!!!

Your favourite Kitchen Witch is full.

Full of good memories, good thoughts, and good wishes to one and all for a wonderful New Year ahead!

It should also be mentioned that I'm full of turkey (but don't tell anyone).

I slept late, rolled out of bed, and made myself the ULTIMATE turkey sandwich which for me is comprised of: fresh bun, mayo, gravy, cranberry sauce, stuffing, turkey, and black pepper - Oh MY!!

Other than that, today is going to be spent low key - I'm staying in my pj's and reading a book.

Stay tuned, though,  for some great new recipes and stories later in the week!

Until then, if you have a minute - would you mind popping over to this link at ifood tv and voting for one of my recipes in their annual Christmas contest? My Steak Crisps, Holiday Tapenade, Caramel, and Truffle Salt videos are all being featured. Vote for me and win a chance at a Keurig Coffee Maker!!

Happy Holidays and see you in a day or two!

xoxo

Lyndsay ~The Kitchen Witch

Monday, December 24, 2012

Cranberry Brie Bundles (can be pre-frozen)

These wonderfully easy to make little bundles of sweet, creamy deliciousness are the perfect appetizer.

Better still, they can be made ahead of time and frozen!

I take an hour to make these up over the holidays and keep a batch at the ready to serve as an appetizer before our Christmas turkey.

Trust me when I tell you, there are never any leftovers!

Visit the printable recipe here:  Cranberry Brie Bundles


Learn how to make them with my easy to follow step by step video.




Prep Time: 15 minutes
Bake Time: 10 minutes
Yield: 24

Ingredients
  • 1-1/4 cups butter, melted
  • 1 package (16 ounces, 18-inches x 14-inches sheet size) frozen phyllo dough, thawed
  • 1-1/2 cups cranberry jelly
  • 8 ounces Brie cheese, rind removed, cubed
Directions
  1.  Take an individual phyllo sheet and brush it generously with melted butter (Keep remaining phyllo covered with waxed paper to avoid drying out.)
  2. Cut widthwise into 4 strips. Cut lengthwise to make four squares. Stack one on top of the other and then place buttered side down into a mini muffin pan. Continue to do this until 24 mini muffin tins are filled.
  3. Add a tsp of cranberry jelly to each and a cube of brie.
  4. Fold over (like the picture) to form a bundle and brush with more melted butter. 
  5. You can freeze these on the tray at this point and then, once frozen, remove to a freezer bag.
  6. Bake at 400° for 10 minutes if defrosted, or 20 minutes if frozen or until golden brown. Let stand for 5 minutes before serving. Yield: 24




***

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, December 23, 2012

No Bake Peanutbutter Chocolate Bars

Merry Christmas everyone!!!

Are you like me, enjoying time in the kitchen this time of year?

We're having a lovely holiday in my little corner of the world and this year marks a special occasion as my *now* adult son (where does the time go?) is home for the holidays and is going to help me cook Christmas dinner!

I'm certain moms far and wide get why this is such a big deal for me as it's only three years since the dreaded teenage years and I'm still in withdrawal.

I was also thrilled to learn that one of his friends from the good old days still loves my baking and was hoping I'd put together a tin of goodies for him with his favourite Kitchen Witch concoction: No Bake Cornflake Bars.



These are so amazingly delicious - almost like a Crispy Crunch bar only better!

Please enjoy the step by step  video... recipe to follow!



No Bake Cornflake Bars
Visit here for the printable recipe
Ingredients 
  • 3 cups crushed corn flakes
  • 1 cup smoothy peanut butter
  • 1/2 cup brown sugar
  • 1/2 cup golden corn syrup
  • 1 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 1 tbsp evaporated milk
Directions:
  1. Heat peanut butter, brown sugar and corn syrup over low heat to melt. Stir in crushed cornflakes 1 cup at a time.
  2. Line an 8x8 pan with parchment paper.
  3. Melt chocolate chips in a double boiler and spread over the top of the square. Melt the butterscotch chips with the evaporated milk and drizzle over the chocolate. 
  4. Variation: Melt the chocolate and butterscotch chips together, spread onto the square, and top while still warm with nuts, or a mixture of pretzel sticks and peanuts for a sweet and salty treat.



***

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, December 5, 2012

Butterscotch Apple Cinnamon Crescents

I love to fill my home with the wonderful smells of the season - like cinnamon, butterscotch, and apples on Christmas morning. A warm fire blazing, Christmas music playing, and these beautiful Crescent Rolls coming hot out of the oven.
















What a way to start my favourite day of the year!

Visit the printable recipe here: Butterscotch Apple Cinnamon Crescents
Please enjoy my easy to follow step by step video.



Prep Time: 10 minutes
Bake Time: 10 minutes
Yield: Makes 8

Ingredients
  •  1 tin Pillsbury Crescent Rolls
  • 3 diced granny smith apples
  • 1/4 cup butter
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butterscotch chips
Directions
  1. Saute the diced apples in the butter in a skillet over medium high heat for about 5 minutes until the apples are beginning to soften.
  2. Add the cinnamon and nutmeg and stir until well blended.
  3. Add the butterscotch chips and stir just until they beginning to melt. Remove to a medium bowl and continue to stir until the chips and butter make a smooth butterscotch sauce. 
  4. Drop by the tablespoon onto the wide end of 8 crescents and roll.
  5. Brush with remaining apples and butterscotch and top with toasted almonds. 
  6. Bake in a 375 oven for 8-12 minutes until puffy and golden. 
  7. 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.

Facebook Twitter YouTube

Tuesday, December 4, 2012

Crispy Potato and Salmon Latkes

As the holiday season approaches I like to cook a few special dishes to recognize Hanukkah.

This because I grew up with many Jewish friends and always enjoyed the delicious recipes this time of year brings.

One of my faovurite dishes has always been latkes, and with a Kitchen Witch twist to honour both the potato and a traditional food of the Coast Salish First Nation here on Vancouver Island, I've come up with an incredible recipe for crispy salmon latkes with homemade apple sauce!

















These easy to make crispy and flavourful potato pancakes can be served as an entree or made as dollar sized miniatures for cocktail time.

Click here for the printable recipe

Latkes

Ingredients

  • 1 salmon filet
  • 1/4 cup extra virgin olive oil
  • juice of half a fresh lemon
  • 1/2 tsp salt
  • 1/4 tsp oregano
  • 1/4 tsp pepper 
  • 2 tbsp Chive and Onion Philadelphia Cream Cheese   
  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 2 eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 3 Tbsp vegetable oil for frying
Directions
  1. Brush the salmon filet with the olive oil and lemon juice.
  2. Sprinkle with salt, pepper, and oregano.
  3. Broil about 2-3 minutes per side just until salmon is cooked through and flakes easily. 
  4. Flake and mix it in a medium bowl with 2 tbsp chive and onion cream cheese.
  5. Place the potatoes in a large t-towel and wring, extracting as much moisture as possible.
  6. In a medium bowl stir the potatoes, onion, salmon and cream cheese, eggs, flour and salt together.
  7. 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 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. 
  8. Serve with sour cream and apple sauce.
Click here for my all time favourite recipe for homemade apple sauce!



***

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, December 2, 2012

Make Ahead Eggs Benedict Toast Cups for Christmas Breakfast

My favourite day of the year has to be Christmas, and from the time I get out of bed in the morning until the last of the dishes have been put away, I like to have things on hand to make the day as special as possible for my family and as stress free as possible for me!

Growing up, we had a family tradition of eggs benedict with champagne and orange juice for Christmas breakfast - but I find there is so much going on the morning of the big day, I don't want to miss a second of it fussing over hollandaise sauce or poached eggs.

That's where today's recipe comes in!

I wanted to come up with something that would closely mimic the flavours of eggs benedict that I could not only make ahead, but would also freeze well and, friends, all I can say is - they don't call me The Kitchen Witch for nothing!
















In fact, I'm going to go on a limb by saying I actually like this version better than the original because the crispiness of the English muffin cups is sensational in contrast with the fluffy eggs and creamy hollandaise topping.


















To learn how to make these yourself as well as how to put together a magical Christmas breakfast that includes Cranberry Orange Champagne Punch and a fresh fruit cocktail topped with honeyed Greek yogurt and toasted almonds, please enjoy this week's video.

All of the printable recipes can be found here:

Make Ahead Eggs Benedict
Fruit Salad with Honeyed Yogurt
Cranberry Orange Champagne Punch




Eggs Benedict Toast Cups

Prep Time:  30 minutes
Bake Time: 15 minutes
Yield: 24 toast cups

Ingredients
  • 12 English muffins
  • 12 round slices back bacon (Canadian bacon)
  • 1 tbsp extra virgin olive oil
  • 1 tsp coarse ground black pepper
  • Your favourite Hollandaise Sauce (I like to use my recipe for mock hollandaise featured on the Real Women of Philadelphia Canada website: Mock Hollandaise Sauce
  • 1/2 cup butter
  • 1 cup milk
  • 6 large eggs
Directions
  1. Preheat oven to 425
  2. Prepare a non stick 12 cup muffin tin with non-stick cooking spray. 
  3. Split English muffins in half and roll each half thin with a rolling pin. Place each thinly rolled half into the prepared muffin tin until all 12 cups are filled and bake for 10 minutes,
  4. Prepare the hollandaise sauce. Pour into a bowl and cool to room temperature. 
  5. Sprinkle the back bacon with pepper and fry in extra virgin olive oil in a non-stick pan over medium high heat until it begins to brown slightly (about 1 minute per side) Cut each back bacon round into quarters and place in the toast cups (as per the video)
  6. Whisk the six eggs and then add 1/2 cup of the cooled hollandaise sauce and continue to whisk until smooth.
  7. Gently scramble over medium high heat in a non stick pan coated with cooking spray until beginning to go fluffy and just barely cooked. Remove from heat. 
  8. Spoon an equal amount of egg into each toast cup over the ham and then spoon the remaining hollandaise sauce over all. Let cool, cover with plastic wrap, and refrigerate until ready to bake. If freezing, place on a baking sheet in the freezer until frozen through and solid. Remove to freezer bags. These will keep up to 2 months.
  9. Bake from the refrigerator in a 375 oven for 8-12 minutes until bubbly and golden, or for a less crispy cup, microwave on high for one minute.
  10. If baking from frozen, bake in a 375 oven for 17-20 minutes until bubbly and warmed through.


***

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