Saturday, May 31, 2014

Chili Stuffed Cornbread Muffins

A few years ago I auditioned to be on the show Recipe to Riches with an appetizer idea I had for something called "Gobblers" which were essentially mini cornbread muffins stuffed with chili. The recipe was so good, it came in as 4th runner up to be on the show that year. (I eventually did go on the show with another recipe but that's a whole other blog...)

In the meantime, I've simplified the recipe over the years so that anyone can put this together in a short period of time. It's a super delicious (and popular) appetizer or snack that will be gobbled up in no time!


 I hope you'll give this one a try, or better still, come visit me in the Kitchen Witch cottage as I show you how easy it really is to make magic in the kitchen!

Visit the printable recipe here: Chili Stuffed Cornbread Muffins





Prep Time: 15 minutes
Bake Time: 11 minutes
Yield: 24

Ingredients:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 Tbsp baking powder
  • 1 egg
  • 1/4 cup vegetable oil
  • 1-1/4 cups buttermilk
  • 2 Tbsp sugar
  • 1 cup grated jalapeƱo or sharp cheddar cheese
  • 1 425 gram tin of Stagg chili (flavour of your choice)
  
Directions:
  1. Position a rack in the centre of the oven and pre-heat the oven to 375°F.  Grease the mini muffin tins with butter and dust with flour or spray with Pam. Set aside.
  2. In a large bowl, combine the cornmeal, flour, salt, baking soda, and baking powder. In a second bowl, whisk together the egg, oil, butter­milk and sugar.  Combine the dry and wet ingredients and stir until just mixed.  Stir in the cheese.
  3. Place a tsp of the batter into each muffin cup and using damp fingers, shape into bowls.
  4. Place a tsp of chili into each cup and top with another tsp of batter, smoothing out to cover the tops.
  5. Bake until a toothpick inserted in the muffin comes out clean, about 11 minutes. Serve warm. These are nice with a chipotle dip 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.

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Monday, May 26, 2014

Shrimp and Scallop Curry

It's spot prawn season here on Vancouver Island and that means over the next few weeks Islanders are treated to one of the most succulent fresh seafood treats the ocean has to offer. Given that, every year around this time I try to come up with an original recipe to pay homage to this wonderful delicacy - and this year it's all about curry!


Trust me when I tell you, the dish is every bit as delicious as it looks!

Visit the printable recipe here: Shrimp and Scallop Curry
Or cook along with my step by step video!




Prep Time: 70 minutes
Cook Time: 20 minutes
Serves: 2

Ingredients
  • 12 large prawns or shrimp, heads and tails on
  • 12 large scallops
  • 1 bay leaf
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 Tbsp minced fresh ginger
  • 2 tsp minced garlic
  • 3 Tbsp Thai green curry paste (I use Thai Kitchen brand)
  • 1/2 tsp chile pepper flakes (reduce to 1/4 tsp if you like it less hot)
  • 1 shallot, chopped
  • 1 400 ml tin coconut milk
  • 1 cup of fresh chopped cilantro
  • 2 tbsp fresh squeezed lemon
  • 1 tsp brown sugar
  • 2 cups cooked Jasmine rice
  •  2 cups steamed greens like spinach, kale, or Bok Choy
Directions
  1. Cut the heads off the shrimp, peel and de-vein. 
  2. Place the heads and shells into a large sauce pan with the butter and 1 tbsp of extra virgin olive oil and saute over medium high heat for 5 minutes. Add a tsp of salt, the bay leaf, and two cups of water. Bring to the boil, cover, and simmer on low for 60 minutes. 
  3. Strain the broth through a cheesecloth draped colander and set aside.
  4. Pat the prawns and scallops dry. Sprinkle the seafood on both sides with salt and pepper.
  5. Heat the vegetable oil in a large non stick skillet over medium heat and sear the scallops, three minutes per side. Remove from pan. 
  6. Saute the shallots for 1 minute getting all the flavour off the bottom of the pan. Add the ginger, garlic, green curry paste, and chiles in the same pan  stirring constantly for 1 minute. Adjust the heat if pan too hot.
  7. Add the shrimp and coat well with the spices.
  8. Pour 3/4 of a cup of the reserved stock and coconut milk over all and stir well to incorporate. Bring to the boil, add the cilantro, stir in the fresh lemon juice and brown sugar. Let the prawns boil for 2 minutes until cooked and remove with a slotted spoon so they don't over cook. 
  9. Serve in bowls with 1 cup of rice, the steamed greens, 6 prawns, and 6 scallops each, and generous ladles of the broth 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.

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Saturday, May 24, 2014

Chicken and Asparagus Crepes with Mushroom Cream Sauce

I went to a little tea house and got my tea leaves read last week, and though I wasn't overly impressed with the crepes I ordered, it inspired me to come up with a recipe of my own - and I LOVE this one!

My crepes are filled with a sherry infused, creamy mushroom and fresh thyme stuffing and then drizzled with another light hint of cream sauce to finish. They were also the starting point for a very eerie (and ghostly) occurrence that happened in my kitchen shortly afterward!

If you'd like to watch me tell my ghost story, visit here: Is my kitchen haunted? 

Until then, let's tuck into these deliciously luscious crepes!



Please enjoy my step by step video (and find out why I call myself the "anti-Martha Stewart")

The printable recipe can be accessed here: Chicken and Asparagus Crepes with Mushroom Cream Sauce




Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 8

 Ingredients Crepes
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 3/4 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 non stick pan treated with oil or cooking spray over medium heat. Pour or scoop 1/4 cup of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Stack on a warm plate and keep warm in a 150 oven until ready to fill and serve.
Mushroom Cream Sauce and Filling Ingredients
  • 2 boneless, skinless chicken breasts cut into bite sized cubes
  • 8 sliced button mushrooms
  • 16 asparagus stalks, woody stems removed
  • 1 diced shallot
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 6 sprigs fresh thyme
  • 1/2 cup dry sherry
  • 1 cup low sodium chicken stock
  • 1/2 container Philadelphia cream cheese
  • 1/2 cup shredded Gruyere cheese
Directions
  1. Saute the chicken, shallots, and mushrooms in the olive oil in a large skillet over medium high heat until the chicken has cooked through and the mushrooms have begun to release their water. 
  2. Add the sherry to the pan, stirring well to get all that nice flavour off the bottom. Bring to the boil and let the sherry reduce until it's almost evaporated.
  3. Add the fresh thyme and pour the chicken stock over all.
  4. Bring to the boil, and let boil until the sauce reduces by half. 
  5. Turn the heat to medium low, and add the cream cheese to the pan, stirring well to melt into the sauce.
  6. Add the shredded Gruyere cheese and stir well to incorporate. 
  7. Use a slotted spoon and scoop a generous amount of chicken and mushrooms onto each crepe. Add two spears of steamed asparagus per crepe, a spoonful of the cream sauce from the pan, fold over, drizzle with more sauce, and top with fresh chopped parsley.
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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Wednesday, May 21, 2014

Habanero Grilled Corn

 Big V's at it again! This time using some of the chiles we dried over the weekend in another secret ingredient recipe! And what a dish it is....

Habanero Grilled Corn!


 The sweetness of the corn is perfectly offset by the heat from the chiles - and don't be afraid of the heat. Big V has perfectly balanced it in this recipe so that you get just the right amount without the chiles becoming overwhelming.

And I'll tell you, once you start roasting your own chiles and creating your own blends, you will never go back!

So join Big V and I today in the kitchen for some banter, great cooking, and lots of fun!




Visit the printable recipe here: Habanero Grilled Corn
 
Prep Time: 8 hours drying time for the chiles (well worth the effort)
Cook Time: 30 minutes
Serves: 4

Dried Chile Pepper Blend
  • 6 Habanero chiles, cut in half
  • 4 large Jalapeno peppers, cut in half
  • 2 Poblano peppers, cut in half
Place each halved pepper onto a parchment covered baking sheet and dry on the lowest setting of your oven (150 f) for 8-10 hours turning every hour until dry and crispy. These can be used in a variety of different preparations and are well worth the time it takes to roast! Double up for bigger batches.

Habanero Lime Salt Ingredients 
  • 1/2 dried habanero pepper
  • 1/2 dried jalapeno pepper
  • 1/2 dried poblano pepper
  • zest from 1 lime
  • 1/2 cup coarse sea salt
  • 1/4 cup chopped cilantro
Whir all of the ingredients together in a spice or coffee grinder. Store in an air tight container.

To make homemade chile powder: Whir the rest of the dried chiles together in the spice or coffee grinder and store in an air tight container.

 Corn Ingredients
  • 4 cobs of sweet corn in their husks
  •  1/2 cup softened salted butter
  • 1 cup sharp grated cheddar cheese
  • juice of one fresh lime
  • 1 heaping tsp homemade chile powder
  • 3 tsp habnero lime salt
Directions
  1. Mix the softened butter, cheese, lime juice, and chile powder together and divide into 4 equal portions.
  2. Peel back the husks from each corn cob (save the husks because you'll be re-wrapping the corn in them) and slather each cob with one of the 4 portions of the butter mixture.
  3. Sprinkle each cob with 3/4 tsp of the habanero lime salt, rubbing all over.
  4. Wrap the corn husk back around the corn.
  5. Wrap each ear of corn tightly in aluminum foil. Place on a preheated 400 degree grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

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, May 19, 2014

Chorizo and Butternut Squash Enchiladas

It was a long weekend here in Canada and for me that meant a whole lot of time spent in the kitchen because I've had several recipe ideas churning about that I wanted to try. The first involved peppers - ingredients I've become more and more interested in as time goes by - so the basis of today's recipe involves dried habanero and jalapeno peppers in a roasted tomato sauce.

Throw that into some burrito shells with roasted butternut squash, chorizo sausage, and cheese, and you've a weekend meal for the record books! This traditional combination of flavours originates in Mexico, but I've added some Kitchen Witch touches I know you'll love!


 Serve this alongside a pitcher of margaritas to 6 hungry guests and then sit back and say Ole!

Any way you slice it, these enchiladas are FABULOUS!


Visit the printable recipe here: Chorizo and Butternut Squash Enchiladas

Please enjoy today's step by step video:




Fire Roasted Tomato Sauce Ingredients
  • 2 lbs tomatoes, any variety
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1 cup low sodium chicken broth
  • 1/2 dried habanero chili seeds removed
  • 1/2 dried jalapeno pepper seeds removed
Fire Roasted Tomato Sauce Directions
  1. Cut tomatoes in half and place on a baking sheet that has been treated with extra virgin olive oil. Drizzle with more oil and sprinkle with salt. 
  2. Bake in a pre-heated 400 oven for 30-40 minutes, checking on them often to make sure they don't burn. If beginning to burn turn the heat to 350. 
  3. Remove from the oven and let cool to room temperature.
  4. Place in a blender with the chicken broth and dried peppers and blend until smooth. 
  5. Store in the refrigerator for up to three weeks, freeze for up to three months, or process and can.
Enchilada Ingredients
  • 10 soft tortilla shells
  • 1 lb Chorizo sausage, casings removed
  • 1 medium butternut squash
  • 2 cups shredded sharp cheddar cheese
  • 1 cup Fire Roasted Tomato Sauce
  • 2 cups full fat sour cream
Enchilada Directions
  1. Cut and de-seed a butternut squash, drizzle wth extra virgin olive oil and roast in a 425 oven for about 30 minutes or until the flesh is soft. Let cool slightly and then scoop out the flesh into a medium bowl and mash.
  2. In a non-stick frying pan over medium high heat, saute the chorizo sausage until its brown and cooked through.
  3. Scoop the cooked chorizo into the bowl with the squash and stir the two together. 
  4. In another large bowl, mix the tomato sauce with the sour cream. 
  5. Prepare a lasagna pan with cooking spray or olive oil and then place 1 cup of the tomato and sour cream sauce onto the bottom of the pan and spread evenly. 
  6. Place a heaping 1/3 cup of the squash ad chorizo mixture onto the middles of a large soft burrito shell, top with 1 tbsp of grated cheese, and roll placing seam side down into the pan. 
  7. Repeat this step with the rest of the burrito shells and then cover the enchiladas with the remaining sour cream and tomato sauce and the remaining cheese (1 cup).
  8. Cover and bake in a 350 oven for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is golden and bubbly. 


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, May 17, 2014

Stir Fried Pork with Baby Bok Choy and Peanuts

Yesterday was Friday and after a long week at work I was craving something festive for dinner - and what could be more festive than Chinese food? But some of my favourite dishes, like sweet and sour pork or almond chicken are too high in fat and sodium for my comfort level - not to mention my blood pressure - so I began to think about how I could get the taste and texture I was craving in a healthier dish.

I came up with a quick and easy stir fry that features finely diced pork, mushrooms, peanuts and bok choy, in a sweet and spicy stir fry sauce. Perfect for a Friday evening or any other day of the week!

Pork Stir Fry with Baby Bok Choy and Peanuts
For printable recipe click HERE



















Please enjoy my easy to follow step by step video!




Ingredients
  • 1/4 cup hoisin sauce
  • 1/4 cup tomato ketchup
  • 1 Tbsp white vinegar
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp brown sugar
  • 1/2 tsp sesame oil
  • 3 small cloves minced garlic
  • 4 boneless fast fry pork chops
  • 1 Tbsp corn starch
  • 8-10 button mushrooms sliced
  • 4-5 heads baby Bok Choy
  • 2/3 cup unsalted cocktail peanuts
  • 1/4 tsp black pepper
  • 1Tbsp vegetable oil
Directions
  1. Mix together the hoisin sauce, ketchup, vinegar, soy sauce, sesame oil, brown sugar, and minced garlic. Set aside.
  2. Trim fat from pork chops. Dice the pork into small 1/4 inch cubes by cutting 1/4 inch strips lengthwise and widthwise.
  3. Chop the baby bok choy. If you are unsure how, watch my step by step video.
  4.  Pour half the sauce over the pork pieces, sprinkle with the corn starch and stir well. Set aside the rest of the sauce to use in the stir fry. 
  5. Heat the oil over medium high in a large non stick pan or wok. Add the pork and mushrooms and and stir fry. Don't worry if the cornstarch begins to brown, just continuing stirring and removing brown bits from the bottom of the pan. Continue to stir fry until the mushrooms have lost their water and the pork is cooked through.
  6. Add the bok choy and peanuts and stir fry an additional five minutes until the bok choy is wilted and tender. 
  7. Add the reserved sauce, and black pepper.
  8. Serve over fluffy white rice.  


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, May 14, 2014

Steak Salad with Arugula, Walnuts, and Roasted Pears

What do you get when you combine peppery arugula lettuce, walnuts, and roasted pears, and then top it all with juicy pan seared strip loin, aromatic crumbled blue cheese, and an easy balsamic vinaigrette? Today's magical recipe for Steak and Arugula Salad with Walnuts and Roasted Pears!

This was the perfect high protein dinner to serve my running club - our motto, we may be slow but we're ahead of you - and we're training for a half marathon in the fall!

Despite the fact that I can barely walk - this thanks to an hour and a half of hills last night -  coming home to this dinner made it worth all the aches and pains! The beautifully seasoned strip loin steak is super tender and spectacularly offset by the sweet depth roasting brings to pears. Balanced out by toasty walnuts, the tangy punch of blue cheese, peppery arugula, and a balsamic vinaigrette, this salad is as good as anything I've ever had in a restaurant (and probably better).

So give it a try, and if you do, let me know what you thought of it!




 Visit the printable recipe here: Steak Salad with Arugula,Walnuts, and Roasted Pears

Please enjoy today's step by step how to video.




Ingredients
  • 2 large pears, any variety
  • 1 tablespoon butter, melted
  • 2 tablespoons brown sugar
  • 1/2 cup chopped walnuts
  • 1/4 cup crumbled blue cheese
  • 1/2 cup deep fried onions (optional)
  • 2 strip loin steaks
  • 5-6 cups baby arugula lettuce (or a mixture of arugula and radicchio)
  • 4 tbsp extra virgin olive oil, divided
  • 1 tbsp balsamic vinegar
  • 1/2 tsp each salt and pepper
Steak Seasoning Ingredients
  • 1 tsp sea salt (or my trademark lemon herb salt)
  • 1 tbsp garlic powder
  • 1/2 tsp dried chiles
  • 1 tsp Italian seasoning
Directions
  1. Preheat oven to 500
  2. Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly,
  3. Toss pear with butter and sugar. Place on a baking sheet prepared with parchment paper and roast for 10 min. Flip and roast 5 more minutes. Let pears cool.
  4. Set the steaks on the counter and bring to room temperature.
  5. Toast the nuts in a small dry skillet until browned, 3 minutes and set aside.
  6. Whisk 2 tbsp of the olive oil, vinegar, salt and pepper together.
  7. Stir the steak seasoning ingredients together. Drizzle the steaks on either side with 1 tbsp of extra virgin olive oil and sprinkle even amounts of the seasoning mix onto both sides of each steak.
  8. Heat the last tbsp of extra virgin olive oil in a non-stick pan over medium high (about 7) and sear for 4 minutes. Using tongs, check periodically to make sure the pan isn't too hot - you want to get a nice crust on the steak but not burn it. If the pan gets too hot, turn it to medium low (about 4). After 4 minutes, flip the steak using tongs and pan sear for an additional 4 minutes over medium low heat (the pan will still be nice and hot).
  9. After searing both sides, let the steak rest for five minutes while you build the salad.
  10. Combine arugula and pears in large serving bowl, and gently toss with half of the dressing. Add the cheese and nuts and distribute even amounts of the salad onto four serving plates.
  11. Thinly slice the seared steak and place the slices onto the tops of the four salads. Each salad will be topped with half a steak. 
  12. Drizzle each plate with the balsamic dressing and then sprinkle with the deep fried onions if using.
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, May 7, 2014

Roasted Bratwurst Sausage In Sweet Savory Mandarin Sauce

It's a gorgeous Wednesday afternoon in early May, and though I've been working hard all week, the beautiful weather has me in good spirits and wanting to get out and enjoy it! That said, there are still things to do around the house and dinner to cook - so what better during a busy week than to bring back another Weekday Wednesday dish?

Weekday Wednesday dishes are magical because they can be put together using items from the pantry, require very little prep, are super easy, and best of all, are delicious. Like today's recipe for Mandarin Brats!


 Bratwurst sausage is baked in an easy to prepare sauce and then roasted to juicy perfection. Serve over Jasmine rice covered in the sauce and you've got a meal the whole family is going to love!

Visit the printable recipe here: Mandarin Brats

Please enjoy my easy to follow step by step video.




Prep Time: 5 minutes
Cook Time: 60 Minutes
Serves: 4-6

Ingredients 
  • 10 Bratwurst sausages
  • 1, 11 oz (312 gram) tin mandarin orange slices (un-drained)
  • 1 tbsp brown sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornstarch
  • 1 tbsp curry powder
Directions
  1. Mix the mandarins and juice, brown sugar, vinegar, curry powder, and cornstarch together.
  2. Place sausages into a shallow casserole dish prepared with cooking spray. 
  3. Pour the sauce over all.  
  4. Bake covered in a 375 oven for 60 minutes.  
  5. Remove sausage from dish and place on a baking sheet under the broiler for about 2 minutes turning once to brown on all sides.
  6. Serve over rice with the sauce 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

Monday, May 5, 2014

Big V's Big Man Bourbon Burgers

My husband, "Big V," and I were super excited to get our barbecue going this weekend - but I have to admit, I was less than jazzed over the weirdness of his "secret ingredients" this time around. Why? Because the man wanted to put cocoa powder, coffee, and bourbon into hamburger patties.

I know!

All week I tried to persuade him into making a barbecue sauce out of these ingredients, but he kept insisting this was the way to go; and never one to be controlling (at least not this weekend), I gave him my full all beef patty blessing.


As you can see, I'm glad I did because the burgers were amazing!

But don't just trust me with that, watch Big V's hilarious video and he'll walk you through how to do it!




Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 6

Visit the printable recipe here: Big Man Bourbon Burgers

Ingredients
  • 2 lbs ground sirloin
  • 1 tbsp bourbon
  • 1 tbsp strong black coffee
  • 1 tsp cocoa powder
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp each salt and pepper
  • 6 kaiser buns, split in half
  • mayonnaise
  • thin rings of purple onion
  • 6 slices jalapeno jack or cheddar cheese
  • thinly sliced sweet pickles
Directions
  1. Mix the bourbon, coffee, cocoa, chili, garlic powders, salt and pepper together to form a slurry. Add to the ground sirloin and mix well. 
  2. Form into 6, 1/3 pound patties. 
  3. Grill at 375 app 5 minutes per side until cooked through and juices run clear. When the patties are almost cooked through, add the purple onion and cheese to each, close the bbq lid and let cook 5 minutes until cheese is melted.
  4. Spread mayonnaise on both sides of split kaiser buns. Add a hamburger patty to each, top with sweet pickles 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.

Facebook Twitter YouTube

Saturday, May 3, 2014

Best Ever Homemade Beet Soup (Borscht)

As the air grows warmer, the gardener in me becomes excited about having an abundance of fresh ingredients on hand to create magic with. Those who have been around the blog awhile know that summer is my favourite time of year - not only do I get five weeks off this year, I will be spending the majority of my time in another darling little Kitchen Witch cabin by the sea aptly named "Karma" where big V and I will be boiling crabs, scouring the landscape for edible treasures and grilling up a summer storm!

Until then, though, my yen for fresh ingredients grows ever stronger and in the spirit of that I had to share one of my All TIME (and I don't say that lightly) recipes for beet soup - also known as borscht.


Quite honestly, this is one of the best soups I make - find out why all my friends request it!

Visit the printable recipe here: Borscht

Please enjoy my easy to follow step by step video.




Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 medium white onion, diced
  • 1/2 cup diced pancetta or bacon
  • 3-5 baby beets (one bunch) 
  • 10 baby red potatoes, quartered
  • 1/2 tsp paprika
  • 1 tsp sea salt
  • 1 tsp minced garlic
  • 1/4 tsp black pepper
  • 5 cups low or no sodium chicken stock
  • 1 tbsp white vinegar
  • 125 grams (4 oz - half an 8 oz tub) dill flavoured cream cheese
Directions
  1. Remove stems and leaves from beets. Separate the stems from the leaves, dice the stems small. Chiffonade the leaves.
  2. Saute the pancetta, onions, and beet stems in extra virgin olive oil over medium high until the pancetta is cooked. Add the salt, pepper, garlic, paprika, beets and potatoes. Cover with the chicken stock and cover and keep at a simmering boil for app 25  minutes until the beets are soft. During the last five minutes of cooking add the beet greens and 1 tbsp white vinegar.
  3. Add 1/2 cup of dill cream cheese, stir well, 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