Monday, January 28, 2013

Chicken Stew in a Pocket

If you've been following my blog for long enough, you know I have a special place in my heart for roast chicken.

Not only do I believe it's one of the easiest, and most delicious meals to put together, it's great for entertaining, super affordable, and makes great leftovers - like today's uber fabulous recipe for Chicken Stew in a Pocket.
















Creamy chicken stew made with left over roasted chicken is wrapped in a tender bundle of pastry made with Bisquick...
















Eat it with a fork or serve it as a hand held snack - either way, this is a recipe everyone is going to ask for again and again!

It also freezes beautifully :-)

Click here for the printable recipe 

I hope you enjoy the easy to follow step by step video...



Chicken Stew In a Pocket

Prep Time: 40 minutes
Bake Time: 20 minutes
Yield: 6

Ingredients
  • 2 cups cooked shredded chicken
  • 1 cup diced russet potatoes
  • 1/2 cup diced carrot
  • 1 cup frozen peas 
  • 2 tbsp butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 6 sliced button mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme or herbes de provence
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup milk
  • 4 cups Bisquick
  • 1 cup boiling water
  • 1 egg beaten

Directions
  1. Par boil diced potatoes, carrots, and peas for 15 minutes or until tender, drain and set aside.
  2. Saute the mushrooms, onion, herbes de provence, and celery in butter over medium high heat until the vegetables are soft and the mushrooms begin to lose their water. At that point, add minced garlic, stir, and then add flour - stirring constantly to make a paste. This is called a roux and we want to continue stirring it for about a minute to take any rawness out of the flour. 
  3. Add a mixture of milk and chicken stock, stirring well and then whisking as it comes to the boil and thickens.
  4. Add two cups of shredded cooked chicken to the reserved vegetables and pour the gravy over everything. Stir and set aside. 
  5. Add the boiling water to the Bisquick, stir, knead, and then shape into 2 equal balls. Divide each into four equal pieces and roll into six inch rounds that are 1/4 inch thick. 
  6. Place 1/3 of a cup of the chicken stew onto each round, fold it over, press it down using your fingers, roll up the edges and press with a fork.
  7. Brush with beaten egg and bake in a 375 oven for 15-20 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.

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Saturday, January 26, 2013

Cheesy Taco Bake - Perfect for Super Bowl!

Even though I live in Canada, we still catch Super Bowl fever in our house. Especially since this year my favorite team (the 49'ers) are playing in my favorite city (New Orleans) - so it stands to reason I would want some special dishes for our Superbowl party and today's Kitchen Witch original recipe completely fits the bill!

Melty cheese and crispy tortillas...
















Top with an ooey gooey explosion of layered potatoes, ground beef, and peppers.
















I know!

What could be better than that?

Click here to visit the Printable Recipe. 

Please enjoy my easy to follow step by step video.




Prep Time: 20 minutes
Cook Time: 90 minutes
Serves: 6

Ingredients
  • 1 pound extra lean ground beef
  • 1 package taco seasoning
  • 3 large russet potatoes, thinly sliced
  • 1 cup red pepper, diced small
  • 1 tbsp finely diced jalapeno pepper
  • 1 250 gram container Philadelphia Chive and Onion Cream Cheese light or regular
  • 1/4 cup hot chicken stock
  • 2 cups shredded sharp cheddar cheese
  • 1 cup crushed corn tortilla chips
Directions
  1.  Brown the ground beef over medium high heat and then add the taco seasoning with 1 cup of water. Stir well and set aside.
  2. Spray a rectangle 9 x 13 cake pan with cooking spray and line the bottom and sides with half the sliced potatoes
  3. Sprinkle with and half of the ground beef taco mix, and half the diced peppers (red and jalapeno).
  4. In a medium bowl, cream together the cream cheese, and the hot chicken stock to make a smooth cream. Spoon half over the potatoes, taco mix, and peppers and, using a spatula, smooth out over the entire surface.
  5. Sprinkle with 1/2 cup of the shredded cheese.
  6. Repeat steps. After the second half of the cream cheese mixture has been smoothed over the top, sprinkle the crushed tortilla chips before adding the last cup of shredded cheese to the top.
  7. Cover and bake in a pre-heated 350 oven for 60 minutes. Uncover and bake an additional 20-30 minutes until the top is brown and bubbly
  8. Let rest on the counter ten minutes before serving. Serve in cake sized slices and garnish with a dollop of sour cream and chopped fresh cilantro.



***

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, January 21, 2013

A Dream on Inauguration Day

My mom wrote this beautiful poem several years ago and we have been so moved by the inauguration that I wanted to share it here. Regardless of which way you vote, its message of peace and love is for all.

Love from Canada!

A Dream
 

Dedicated to Martin Luther King written on January 21, 2009

Today we saw a dream come true
Bringing a new faith in time
A dream that had been delivered
To the masses of meek and sublime

That on January 21, 2009 a black man
Would be accepted by all
He would be the next President of the
United States of America
And would honor that dream and that call

The dream that all men are equal
In the world from the South to the North
And he would bring forth that dream and if able
Would honor and carry it forth

A dream that now we could honor
And all live with love and with pride
A dream that all men are equal
Able to choose and not to divide

And far up in the clouds like ribbons of color
That the wind had blown so high
The Angels of past dreamers and leaders
Look down from the sunlit blue sky

"Hallelujah" they chant as they hold out their arms
Our prayers they cry they where heard
And with each new dawn and tomorrow
Speak of love speak of love speak the word

Now is the time to remember
What was then and now has passed
And believe that forever equality and love
Are dreams that forever can last

***

On January 21,2009 Barack Obama became President of the United States of
America.  He would become the first African American to be voted President by
a nation who believed in the dream and what is equality and freedom.

Foot note:
Today January 21, 2013 the world is seeing this remarkable American Barack Obama
being inaugurated for his second term and once again Martin Luther King is honored
for his enduring dream.

Written by Glenda Gerrard

 
 
 
 
 

Wednesday, January 16, 2013

How to Make Shrimp Fried Rice with Tender Pork and Broccoli

Hi everyone!

Welcome to Part three of my Take Out Chinese Food at Home series - today featuring Shrimp Fried Rice; the perfect way to transform leftover rice into a restaurant quality side dish or entree.



























I've said this before, but it bears mentioning again - making Chinese food at home is a fun way to bring people together and the after effects of no MSG or heavy amounts of sodium, makes all of the effort worthwhile. Plus, as with take out, my recipes always result in lots of leftovers!

If you missed the first two recipes in the series, you can visit them by clicking the following links:

How to Make Homemade Egg Rolls
How to Make Sweet and Sour Boneless Pork

Visit the PRINTABLE RECIPE HERE.

Please enjoy today`s easy to follow step by step video!




Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 6

Ingredients
  • 4 tablespoons peanut or vegetable oil
  • 3 eggs, lightly beaten
  • Salt and freshly ground black pepper
  • 8 ounces cooked baby shrimp
  • 1 cup lean boneless pork cut into strips
  • 1/2 teaspoon Creole Seasoning or Seasoned Salt
  • 3 green onions, white and green parts seperately mince
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 3 cups cooked white rice
  • 1 tablespoon dark Asian sesame oil
  • 1 cup frozen peas
  • 1 cup broccoli florets
  • 2 Tablespoons plus 1 teaspoon soy sauce
Directions
  1. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
  2. Add 1 tablespoon of the remaining oil to the skillet.
  3. In a small bowl, season the pork with the Creole seasoning or season salt and a pinch of pepper. When the oil is hot, add the pork to the skillet and cook until browned and cooked through, add the shrimp and continue to stir fry until the flavours have melded and everything is warmed through (about 1 more minute). Remove from the skillet and set aside.
  4. Add the remaining 2 tablespoons oil to the skillet. Add the green onion bottoms (white portion) the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing until it is hot and golden, about 2 minutes. Add the sesame oil and stir fry vegetables, and cook until heated through, 1 minute. Add the soy sauce, the cooked eggs, the pork, and the shrimp, and cook until everything is warmed though, about 1 minute.
  5. Season with salt and pepper to taste, garnish with green onion tops and serve. 



***

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, January 13, 2013

Roast Chicken Stuffed Potatoes with Mushroom Pan Gravy

Over the holidays my *now* adult son came home for 12 days and though it was wonderful to have him so close, he- as a young person who's had to struggle a bit with budgets and money - commented that I was wasting a lot of food.

It hadn't really occurred to me up until then, but with all the food blogging and cooking I do, sometimes excess leftovers have ended up in the garbage - and I am ashamed of this.

Truly.

In a world where so many people have so little, throwing food away seems like the ultimate insult - one I resolved at the start of the new year, to stop doing. So today's recipe isn't just incredibly delicious - and ultimately easier and healthier than a full blown roast chicken dinner to put together - it also demonstrates how to get the very most out of a roast chicken in order to create a few different recipes from one reasonably priced bird.
















To get the printable recipe for these amazingly comforting stuffed baked potatoes, click HERE.

Please enjoy the easy to follow step by step video


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Saturday, January 12, 2013

No Bake Snickers Squares

Hey all!

With the abundance of Chinese food coming out of my kitchen this week, I thought I should break things up a bit with something sweet.

We all love a nice pan of Rice Krispies squares - and who among us doesn't enjoy a Snickers bar or two?

So what if we went ABRACADABRA, mixed the two together, and poured a velvety chocolate ganache over all?
















A Kitchen Witch sweet indulgence that's so good it should come with a warning: "Might cause addiction."

Click here for the Printable Recipe

And enjoy today's easy to follow step by step video. Stay tuned next for the final recipes in our Chinese Food series!


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Enter your email address:


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Tuesday, January 8, 2013

How to Make Sweet and Sour Boneless Pork - A Witch's Version of Chinese Food Take Out

In my last blog I featured a tutorial on making egg rolls and today, as promised, I'm making tender, moist, and flavourful sweet and sour boneless pork - Kitchen Witch style.

People, I'm here to tell you, if you like sweet and sour, my recipe featuring pork that's been marinated overnight in Asian Flavour Boost is going to knock your socks off!






















So without further ado, here's the how to video. 

Visit the printable recipe here: Sweet and Sour Boneless Pork




Prep/Marinate time
: 8 hours 
Cook Time: 45 minutes
Serves: 6

Ingredients
  • 2 lbs lean boneless pork cut into bite sized cubes
  • Asian Flavour Boost
  • 1/2 cup cornstarch
  • Peanut oil to fry in
  • 1 567 gram (20 oz) tin pineapple tidbits with juice
  • 1/2 cup ketchup
  • 1/3 cup brown sugar
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 1 tsp siracha chili sauce
  • 1 tbsp cornstarch mixed with 2 tbsp water to form a slurry
  • 1/4 cup toasted sesame seeds
 Asian Flavour Boost
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Siracha chile sauce
  • 1 teaspoon sesame oil
Whisk all the flavour boost ingredients together. You can make this boost ahead of time and use it in any number of Asian style dishes like lettuce wraps, meatballs, stir fries, and soups.

Directions
  1. Stir the pork into the Asian flavour boost and let marinate for 8 hours or overnight. 
  2. When ready to cook, toss the marinated pork with 1/2 cup of cornstarch just until coated.
  3.  Heat the peanut oil in a wok to 375 degrees.
  4. Fry the pork about 8 pieces at time - don't crowd the pan - turning frequently for about 5 minutes until golden brown and cooked through. Set aside on a paper towel lined baking sheet. 
  5. Combine the pineapple tidbits and juice with the ketchup, brown sugar, rice wine vinegar, soy sauce, siracha chili sauce, and the cornstarch slurry. 
  6. Bring that to the boil and stir until it thickens. 
  7. Add the prepared boneless pork, stir and continue to cook over medium heat until the heated through. Sprinkle with toasted sesame seeds to serve.


***

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, January 6, 2013

How to Make Homemade Egg Rolls - A Witch's Version of Chinese Takeout Part 1

Happy New Year everyone, and welcome to a brand new season of The Kitchen Witch!!!

To kick off everything in style, I thought I would ask you to travel back in time with me to when I was a teenager and the biggest treat our family could ever imagine was when my dad got a hankering for Chinese food and would order take out!

Oh the sweet wonder!

And it was always the same...

Egg Rolls, Sweet and Sour Boneless  Pork, Shrimp Fried Rice, and Chicken Chow Mein - a tradition that has remained to this day because these are the four things I always order when I get a yen for Take Out.
















Except...

As I get older, I notice I'm far more sensitive to things like MSG or fatty meat disguised by sweet and sour sauce - which is why I began cooking "Chinese Take Out at Home" and am excited to bring you a four part tutorial to teach you how to create these four classic Chinese food dishes starting today with egg rolls!




















Please enjoy my step by step tutorial video.

To visit the printable recipe for today's egg rolls, please visit here: Egg Rolls


 


Ingredients

  • 1 pkg egg roll covers (I use Wong Wing wrappers because they remind me of the old fashioned style Chinese wrappers all egg rolls came in when I was growing up - but larger spring roll wrappers will also work with this recipe)
  • 3 cups plus 1 tsp peanut oil
  • 1/2 tsp sesame oil
  • 1/2 pound lean, boneless pork
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced red pepper
  • 4 chopped button mushrooms
  • 1 tsp fresh minced ginger
  • 1 tsp fresh minced garlic
  • 1 cup cooked shrimp meat
  • 1 cup chopped water chestnuts
  • 1/4 Asian Flavour Boost (recipe to follow)
  • 2 cups shredded cabbage (I use pre-made coleslaw mix)
  • 2 cups fresh bean sprouts
  • 1 beaten egg
 Asian Flavour Boost
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Siracha chile sauce
  • 1 teaspoon sesame oil
Whisk all the flavour boost ingredients together. You can make this boost ahead of time and use it in any number of Asian style dishes like lettuce wraps, meatballs, stir fries, and soups.

Directions
  1. Place the boneless pork into a food processor and grind 3-4 pulses until the meat resembles high quality ground pork.
  2. Heat 1 tsp of peanut oil with 1 tsp sesame oil over medium high heat in a wok or skillet and add the ground pork, onions, celery, red pepper, and mushrooms, and saute until the meat is cooked through the vegetables are growing soft. 
  3. Turn heat to low and add the ginger, garlic, and Asian Flavour Boost. Continue to stir and saute until everything is well combined. 
  4. Add the shrimp meat, and water chestnuts and stir again. 
  5. Mix the cabbage and bean sprouts together in a large bowl and stir the hot pork mixture over all, mixing until everything is combined. 
  6. Return the mixture to a food processor and pulse just until the mixture resembles a mulch (as per the video) Cool completely and drain any excess liquid through a strainer before filling the egg rolls.
  7. Roll the egg rolls as per video instructions and deep fry 4-6 at a time in a wok filled with three cups of peanut oil heated to between 350 and 375 degrees until golden and crispy. This should take about a minute and a half, turning the egg rolls as per the video during the cooking process.
  8. Cool and drain on baking racks. 
Additional Notes
  1. The egg rolls can be made ahead and frozen just after they're wrapped and rolled.
  2. To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time.
  3. They can also be made earlier in the day. Cover and keep at room temperature. Five minutes before serving, place on baking sheets and flash in a 475 oven for 3-5 minutes until warmed through and crispy. 



***

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