Monday, February 24, 2014

Nutella and Banana Deep Fried Wontons

I'm having another dinner party next weekend and I've put together a fabulous menu featuring my Thai Style Coconut Curry Chicken, mango salad, and today's Thai Style dessert featuring chocolate Nutella and banana deep fried into a wonton!

 And I have to say, if you never try another dessert recipe from this site, you have to try this one. It was suggested by my friend Cathy Bray at Heritage Hollow who made the recipe herself and raved about it.

Never one to shy away from deep fried dough of any kind, I set to trying it out myself and sweet heavenly Mary! Am I ever glad I did.



Watch all the step by step action with today's video!

And then visit the printable recipe here: Nutella and Banana Deep Fried Wontons.




Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 24

Ingredients
  • 24 Wonton Wrappers
  • 2 cups Vegetable Oil
  • 1/2 cup Nutella Hazelnut Spread
  • 1 banana, cut into 24 slices
  • 1 whole Egg Beaten
  • 2 Tbsp cinnamon sugar

Directions
  1. Defrost wonton wrappers in the refrigerator at least a day in advance. 
  2. Make an assembly line with the Nutella, bananas, and egg wash. Place about 1 teaspoon of Nutella in the center of a wonton wrapper then put a banana on top. Wet all four edges of the wrapper with the egg wash and seal into a triangle shape. 
  3. Fry until golden brown on each side, (as per the video)
  4. Remove from the oil and place on a paper towel to drain. Sprinkle each side with cinnamon sugar. Recipe makes 18 wontons.




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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Sunday, February 16, 2014

Slow Cooker Brat 'n Beer Cabbage Soup

Today's recipe is another one from my husband "Big V" who has put together a secret ingredient cabbage soup featuring beer and brats!


This is stick to your ribs deliciousness at its best - and for an even bigger bout of comforting flavour, how about trying this one with my amazing Boursin Herb and Garlic Biscuits? 

 Visit the printable recipe here: Brat 'n Beer Cabbage Soup.

Or come and cook with Big V in person as he channels the Terminator and puts this yummy dish together!



Ingredients
  • 2 tbsp extra virgin olive oil
  • 8 bratwurst sausages cut into 2 inch chunks
  • 1 large yellow onion, chopped
  • 1/2 cup diced celery
  • 2 carrots, peeled and cut into 2 inch sticks
  • 1/2 a red pepper, chopped into 1/2 inch pieces
  • 1/2 a green pepper, chopped into 1/2 inch pieces
  • 2 cloves minced garlic
  • 1 large (500 ml bottle) pale ale
  • 1/2 head of green cabbage, chopped
  • 4 medium Yukon Gold potatoes peeled and cubed
  • 1 540 ml can whole tomatoes
  • 1 tbsp creole seasoning (we use Emerill's Essence)
  • 1 bay leaf
Directions
  1. In a large skillet over medium heat saute the onion, carrots, peppers, and sausage in the olive oil until the sausage begins to brown and the vegetables soften. Add the minced garlic and saute another 30 seconds until the garlic grows fragrant. De-glaze the pan with the beer getting all the flavour off the bottom.
  2. Pour the sausage and beer mixture into a crock pot treated with cooking spray. Add the cabbage, carrots, and potatoes stirring well to mix.
  3. Add the tomatoes, creole seasoning, and the bay leaf and mix well.
  4. Cover and cook on low setting for 8 hours

Monday, February 10, 2014

Ragu of Chicken and Chorizo with Mozarella Mashed Potatoes Canadian Food Experience Project

I think we can all agree, it's been a cold winter - but such is the sacrifice of living in a country as vast and wild as Canada! We, the hearty spirits of the great white north (take off eh?) are fortunate to live in a country that by its very essence is defined not just by the weather, but by diversity.

It is a country of vast prairies, lush forests, mountains, rivers, oceans and tundra. Yet it is also home to world class cities, the arts, commerce, and culture. People have settled here on the traditional lands of Canada's Indigenous people from all over the world, and though the debt of gratitude owed our First Nations, Metis, and Inuit people is not even close to having been paid, we are thankful in this country - Canada - to be a cultural mosaic in the truest sense of the word.

Though we come from all over, we are encouraged to maintain and celebrate our cultural identity and to share it with others. As such, today's post is a part of this month's Canadian Food Experience Project which celebrates my Canadian Love Affair.

I am in love with this country - maybe even more so right now as the olympics are on - and I am in love with the man I married almost 24 years ago.To honour both, I have created a dish that is warming and romantic to serve with a nice glass of wine in front of the fire on a cold winter night.




















A dish that is also a love song to my family on both sides who settled in Canada so long ago. The slow braised ragu of chicken, olives, and chorizo sausage pays homage to Spanish roots on my grandfather's side and is so full of flavour and comfort I know my great great grandmother would be proud.

Seasoned with paprika, garlic, and a hint of cayenne pepper, the ragu perfectly matches the potatoes I chose to serve it on. Though I thought about matching the dish with polenta or pasta, out of respect for the Irish blood ever pumping through my veins, I decided to pair this with the sturdy, and always glorious potato. And am I ever glad I did!


 And not just any potatoes either. These fluffy clouds of yumminess are infused with roasted garlic and finished with mozzarella cheese. Together with the ragu, the combination makes for one heck of a Valentines day romance!

Serve with a gorgeous tossed salad and a nice Spanish wine and you've got the makings for a Canadian love affair where ever you are! Just don't forget to say "Oh Canada" when you toast the cook!


For an extra treat, serve my spinach and onion quick bread on the side!



Cook along with me in my kitchen with today's easy to follow step by step video.




Visit the printable recipe here: Ragu of Chicken and Chorizo Mozarella Mashed Potatoes

Prep time: 30 mins/cook time 90 mins/serves 6
Ingredients

For the Ragu
  • 1 tbsp extra virgin olive oil
  • 2 large bone in chicken breasts
  • 4 boneless, skinless, chicken thighs (you can also use bone in)
  • 1/4 tsp each garlic salt and black pepper mixed together
  • 1 cup diced pre-cooked Spanish chorizo sausage
  • 1/2 cup sliced green manzanilla olives
  • 1 onion sliced into thin rings
  • 1 red pepper chopped and de-seeded
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 2 cloves minced garlic
  • 1/4 tsp cayenne pepper
  • 1/3 cup red wine
  • 1 796 ml (28 oz) can diced 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. Sprinkle the chicken with the garlic salt and pepper mixture.
  2. Saute the onion and red pepper in the olive oil over medium high heat until the vegetables begin to soften. 
  3. Add the chicken and brown to a gentle golden on both sides.
  4. Add the diced chorizo, olives, and garlic. Add the red wine scraping the bottom of the pan to get all the flavour and let it reduce until the alcohol is cooked off.
  5. Add the tomatoes, paprika, cayenne pepper, salt, and the bay leaf. Stir, cover, and turn heat to a low simmer. Let simmer for 90 minutes stirring occasionally and turning the chicken over once.
For the Potatoes
  1. Preheat the oven to 400°F. Remove as much of the outer paper from the head of garlic as possible while leaving the heads intact. Slice off the tops (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!


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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Monday, February 3, 2014

Spinach, Onion, and Tomato Quick Bread

With all the cold weather we've been experiencing in my neck of the woods this winter, I decided to embrace the chill instead of fight it and put together a gorgeous chicken and chorizo ragu that I'll be posting Wednesday.



And what better to go with soup than homemade bread?

Not just any bread either - but bread filled with delicious ingredients like spinach, tomatoes, onion, and Parmesan cheese?


 Serve warm from the oven with soft fresh butter, pack it in your lunch bag, or even use it to make sandwiches! Any way you slice it, though, this one will be a big hit!


Visit the printable recipe here:  Spinach, Onion, and Tomato Quick Bread

Please enjoy my easy to follow step by step video.



Prep Time: 15 minutes
Bake Time: 40 minutes
Serves: 6

Ingredients
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 tsp Italian seasoning 
  • 1 tsp garlic powder
  • 3 large eggs, at room temperature
  • 1/3 cup milk, at room temperature
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup grated parmesan cheese 
  • 1/2 cup diced white onion
  • 1 cup chopped, cooked, well drained spinach
  • 1/2 cup cubed tomatoes with seeds
Directions:
  1. Preheat oven to 350° and generously butter a loaf pan. Do not use Pam or margarine. The butter is going to give this loaf a beautiful crust. 
  2. Whisk the flours, baking powder, salt, Italian seasoning, garlic powder, and cayenne pepper together in a large bowl.
  3. Put the eggs in another bowl and whisk for about 1 minute, until foamy; whisk in the milk, olive oil, tomatoes, onions, and olive oil.
  4. Pour the wet ingredients over the dry ingredients and , using a  rubber spatula, gently mix until the dough comes together - just until the dough comes together.
  5. Stir in the cheese and spoon into the buttered pan, smoothing out the top with your spatula. 
  6. Top with the onion rings and tomato slices.
  7. Bake for 35-40 minutes or until the bread is golden and a toothpick inserted into the center comes out clean.
  8. Transfer the pan to a cooling rack and wait for about 3 minutes, then run a knife around the sides of the pan and turn the loaf over the rack; invert and cool right side up.

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


Follow Me on Pinterest


Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


Enter your email address:


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