Sunday, July 20, 2014

Slow Cooker Pork Carnitas with Avocado, Chioptle, and Orange Crema

A few weeks ago a friend from Texas sent me a package of goodies from her State which included some amazing chipotle peppers in adobo sauce, and Rotel tomatoes (an awesome product you can't buy in Canada). Wanting to do those ingredients justice, I came up with the following recipe for Carnitas, which if I do say so myself, is pretty darned incredible.




Best of all, it cooks in the crock pot, freeing you up to enjoy the day and head to the beach!

Visit the printable recipe here: Pork Carnitas

Or visit me in the Kitchen Witch cottage (and the beaches of Vancouver Island) and make it with me! The video will teach step by step instructions so that you can create this wonderful recipe for Pork Carnitas too!




Prep Time: 10 minutes
Cook Time: 8 hours
Serves: 8-10

Ingredients
  • 8 pork chops (about 1 1/4-inch thick, bone in or a 2 lb boneless pork shoulder)
  • 1 canned chipotle chile in adobo, chopped
  • 2 teaspoons Italian seasoning or dried oregano
  • 2 garlic cloves, chopped
  • 2 tsp extra virgin olive oil
  • 1, 10 oz (283 gram) tin of Rotel Diced Tomatoes with Lime and Cilantro or 1 1/4 cups tomato salsa
  • 2 heaping tbsp frozen orange juice concentrate
  • 1/2 teaspoon salt1 thinly sliced purple onion
  • Soft taco size (6 inch) corn or flour tortillas
Directions
  1. Prepare your slow cooker with cooking spray or oil. Place the pork chops into the slow cooker
  2. Mix the chipotle, oregano, garlic, olive oil, tomatoes, orange juice, and salt together and pour over the pork
  3. Cook on low setting for 8 hours.
  4. Remove from the slow cooker and shred. 
  5. Add a cup of the broth from the slow cooker to the shredded pork and toss so that it covers all the meat.
  6. Place the shredded pork onto a 17 inch baking sheet. Place your oven rack the second from the top and broil the pork until one side is golden brown and crispy (about 2 minutes)
Avocado, Chipotle, and Orange Crema
  • 1 cup sour cream
  • 1 ripe avocado, cubed
  • 1 heaping tbsp orange juice concentrate
  • 1 chile from a 7 oz. can chipotle in adobo sauce (if you like less heat, start with a tbsp of the chipotle pepper and keep adding until it tastes right for you)
  • pinch of salt
Place all ingredients in a food processor and pulse until smooth. Refrigerate until served.

This dish is great for parties and casual dining. Serve the pork, onions, sauce, and tortillas family style and invite people to help themselves.

 About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

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Wednesday, July 16, 2014

Salted Chocolate Chip Peanut Butter Cup Cookies

I saw this recipe on the Brown Eyed Baker website and thought idea was wonderful. I swapped out the cookie dough recipe for my own because it's one I really like, and then enjoyed the magic created when sweet, salty, peanut butter, and chocolate come together in one luxurious bite!





















There are so many things to love about these cookies...


























And I hope you try making them yourself!

Visit the printable recipe here: Salted Chocolate Chip Peanut Butter Cup Cookies

Or visit me in the Kitchen Witch cottage and bake them with me! The video will teach step by step instructions so that you can create this wonderful peanut butter chocolate chip cookie too!




Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup chunky peanut butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 medium eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup mini peanut butter cups
  • 1 tsp fleur de sel for sprinkling
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add baking soda to batter along with salt. Stir in flour, chocolate chips, and peanut butter cups. Drop by large spoonfuls onto parchment covered pans, or roll in plastic wrap and chill until ready to bake. If doing this, cut into 1 inch cookies. Sprinkle with the salt and bake 10 minutes or until the edges are nicely browned.

About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

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Sunday, July 13, 2014

Easy Crab Quesadillas Recipe

I've been lucky lately to come into an abundance of beautiful crab meat. The other day I shared my favourite recipe for Baked Crab Cakes, and today it's all about this easy recipe for Crab Quesadillas!



Tender crab is enveloped in a soft burrito shell with cheese, and peppers and baked to crispy, gooey perfection. Serve in wedges with a squeeze of lime and an ice cold beer and you've got the perfect lazy, beachy, summer dinner!

Please enjoy today's recipe for Easy Crab Quesadillas. The video will teach step by step instructions so that you can create this wonderful dish too!




Prep Time: 15 minutes

Bake Time: 10 minutes
Serves: 4

Ingredients
  • 2, 120 gram tins, (or 1/2 pound) good quality crab meat 
  • 1 tbsp olive oil
  • 2 medium bell peppers cut into strips
  • 1 medium white onion cut into rings
  • 1 clove minced garlic
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup mayonnaise
  • 1/4 tsp cayenne pepper
  • 1/8 tsp cumin powder
  • 3 cups shredded sharp cheddar cheese or a blend of shredded cheddar and Monteray Jack
  • juice of 1/2 lime
  • 1 small jalapeno pepper, seeded and chopped
  • 8 large flour tortillas (burrito size)
Directions
  1. Saute the onion and bell peppers over medium high heat in the olive oil for about five minutes - just until they're soft. 
  2. Add the minced garlic and saute for about another minute until fragrant.
  3. In a large bowl, add the fresh cilantro to the crab meat along with the lime juice, mayonnaise, cayenne pepper, cumin powder, jalapeno pepper, and a cup and a half of the shredded cheeses.
  4. Stir until well combined.
  5. Prepare two baking sheets with cooking spray or a light mist of olive oil. Place 2 tortillas onto each and distribute an equal amount of the onions and peppers you prepared earlier onto each. Place equal amounts of the crab mixture over top and then sprinkle each equally with the last  cup and a half of shredded cheese. 
  6. Place another tortilla on top of each, spray with additional extra virgin olive oil or cooking spray and bake in a 450 oven for 7-10 minutes until golden and crispy.

About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

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Asian Coleslaw Recipe - How to Make Coleslaw with Ramen

I recently posted a fabulous recipe for Baked Crab Cakes with a Panko Crumb Coating... mmm... look how delicious!





















So today I thought it would be a good idea to post the easy salad I served with it: Asian Coleslaw with Ramen!





















Asian Coleslaw with Ramen is another one of those tried and true easy recipes that has been around forever in many different variations. The first time I had it was at a potluck sometime in the 80's and I remember going crazy for it. The toasty nuttiness of the almonds, the crunch of the vegetables and the enormous YUMM factor of the salad dressing was like a symphony in my mouth!

And together with those crab cakes.... well, all I can tell you, is that it's DAMN good!

Visit the printable recipe here: Asian Coleslaw with Ramen

Please enjoy today's easy recipe for Asian Coleslaw with Ramen. If you would like to cook along with me, join me in the Kitchen Witch cottage! The video will teach step by step instructions so that you can create this wonderful dish too!




Ingredients

    FOR THE SALAD:
  • 1 head Napa cabbage, thinly sliced
  • 1  large carrot, shredded
  • 3-5 large radishes sliced thin or shredded
  • 1  red pepper chopped
  • 3  green onions, chopped
  • 1/2 cup sliced, toasted almonds
  • 1 package Ramen Noodles
    FOR THE DRESSING:
  •  Seasoning packet from the Ramen noodles (I like spicy flavours)
  • 1/3 cup vegetable oil
  • 1 tbsp sesame oil
  • 3 tbsp white vinegar
  • 2 tbsp soy sauce
  • 1 tbsp granulated sugar 
  • 1/2 tsp pepper
Directions
  1.  Toss the first five salad ingredients together.
  2. Empty seasoning packet into jar with tight-fitting lid. Add the next ingredients. Shake well. Makes about 3/4 cup (175 mL) dressing.
  3. Drizzle over salad. Toss well.
  4. Just before serving, break up instant noodles. Scatter over top. Sprinkle with the toasted almonds. Toss and serve.

About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

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Pina Colada Chicken Salad Sandwich Recipe on Pineapple Quick Bread ~Lyndsay the Kitchen Witch~

Recently I was made a partner by Tastemade and participated in a summer collaboration of You Tube videos featuring picnic foods.

I knew right away that I wanted to do something sweet and savoury for this playlist, and maybe even a little different - and that's when I came up with the recipe for my Pina Colada Chicken Salad Sandwiches!






















The chicken salad sandwich filling is a blend of good quality tinned or shredded chicken meat, celery, green onions, crushed pineapple, coconut and hint of curry powder. Sandwiched between slices of an easy recipe for Pineapple Quick Bread, and you've got a Chicken Salad Sandwich recipe that perfectly mimics a pina colada!

Talk about a wonderful sandwich to serve at your next picnic or on the beach! Anyway you slice it, though, this easy recipe is a real crowd pleaser!

Visit the printable recipe here: Pina Colada Chicken Salad Sandwich Recipe on Pineapple Quick Bread

Or join me in the Kitchen Witch cottage and cook along with me! Please enjoy today's easy recipe for Pina Colada Chicken Salad Sandwiches on Pineapple Quick Bread. The video will teach step by step instructions so that you can create this wonderful chicken salad sandwich too!




Recipe: Pina Colada Chicken Salad Sandwich on Pineapple Quick Bread

Chicken Salad Ingredients
  • 2, 156 grams each, cans of flaked chicken
  • 1/2 cup diced celery
  • 1/2 cup diced green onion
  • 1 398 ml can drained crushed pineapple (drain pineapple in a colander until almost dry)
  • 1/2 cup flaked, sweetened coconut
  • 1/2 tsp coconut extract
  • 1 cup mayonnaise
  • 1 tsp curry powder
Mix everything together and use for the sandwiches.

Pina Colada Quick  Bread Ingredients
  • 4 eggs 
  • 1 & 1/4 cups vegetable oil  
  • 1/2 cup granulated sugar 
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract 
  • 1/4 cup pineapple juice  
  • 3 cups all-purpose flour 
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (398 ml) can crushed pineapple, drained
  • 1/2 cup flaked coconut 
  • 2 tbsp finely diced jalapeno pepper 
Directions
  1. Preheat oven to 350 degrees F. Grease and flour a large 2 litre loaf pan (or two smaller pans).
  2. Beat eggs slightly. Stir in oil and sugar. Add extracts, and pineapple juice.
  3. In a separate bowl, sift together flour, salt, baking soda and jalapeno pepper. Add to egg mixture and mix just until ingredients are moistened.
  4. Gently stir in the crushed pineapple, and coconut. Do not stir too much or bread will be heavy.
  5. Pour into prepared loaf pan. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.
  6. Let cool in pan for 10 minutes before removing


About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

Facebook Twitter YouTube

Baked Crab Cakes with Panko Bread Crumbs

On Vancouver Island where crab is sweet and abundant come summertime, having a great crab cake recipe is a cook's right of passage. So today I'm going to share my favourite recipe for preparing baked crab cakes with Panko bread crumbs as pictured below!

These crab cakes are sweet, fresh tasting, super crunchy - and I can't say enough about the recipe other than that you HAVE to try them!

Visit the printable recipe here: Baked Crab Cakes with Panko

Please enjoy today's easy recipe for Baked Crab Cakes with Panko Breadcrumbs. If you would like to cook along with me, join me in the Kitchen Witch cottage! The video will teach step by step instructions so that you can create this wonderful dish too!




Recipe adapted from Cooking Light: Classic Crabcakes

Ingredients
  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons finely chopped green onions
  • 2 tablespoons mayonnaise 
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 large egg, lightly beaten
  • 8 ounces (1/2 pound) lump crabmeat, shell pieces removed
  • 1 tablespoon extra virgin olive oil 
  • 1 lemon, quartered
Directions
  1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Cover and refrigerate 1 hour.
  2. Place remaining 1 cup panko in a shallow dish. Add the extra virgin olive oil to the crumbs and stir well so that all the crumbs are coated. Using wet hands, shape crab mixture into 6 equal balls. Gently flatten balls to form 6 (3-inch) patties and coat in the panko on both sides.   
  3. Place the crab cakes onto an oiled baking sheet and bake in a pre-heated 475 degree oven for 15-18 minutes until golden brown. Serve with lemon wedges.

If you like this recipe, be sure to visit my suggested side dish: Asian Colslaw with Ramen.


 It goes perfectly with the Crab Cakes! 

About Lyndsay the Kitchen Witch

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 on her blog, The Kitchen Witch or on her YouTube Channel where she puts out three new cooking videos each week.

Facebook Twitter YouTube

   
   

Sunday, July 6, 2014

Easy No Bake Nutella Icebox Cake Recipe - Lyndsay the Kitchen Witch - How to Make Icebox Cake

When I was putting together the menu for last week's featured meal: Old fashioned Salmon Pasta Salad and Impossibly Easy Summer Pie, I knew I wanted a show stopper, old fashioned, no bake dessert to round out the week - and what  better for that than Icebox Cake?

An Old Time Summer Meal






That said, I also had a jar of Nutella kicking around so I commenced to googling to see if any bakers out there had come up with something Iceboxy that featured Nutella  - sure enough, Donna and Ann at the Apron Strings blog had come up with something great!

Using their recipe as my starting point, I tweaked it a little to reflect my personal tastes and - Oh Mama! - this one is a Winner!!

Layers of creamy Nutella goodness sit between Nutella covered Graham Wafer cookies to create a cloud of chocolately unctuousness in every bite! Best of all, this cake has the look and taste of something that came out of a fancy bakery - and no one will ever have to know how easy it is to bake (unless you tell them!).

Visit the printable recipe here: Easy No Bake Nutella Icebox Cake

Or join me in the Kitchen Witch cottage and I'll show you just how easy this one is to put together!




Adapted from the original recipe at: Apron Strings

Serves 4 to 6
Prep Time 20 minutes
Chill Time 4 hours

Ingredients
  • 2 cups whipping cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 4 ounces cream cheese, at room temperature
  • 1 box (14 ounces) graham crackers 
  • 1 small jar (14 ounces) Nutella
Directions
  1. Whip cream, vanilla, salt and sugar until soft peaks. Slowly add in 1/2 cup of the Nutella and the cream cheese until well blended.
  2. Line a loaf pan with plastic wrap.
  3. Spread Nutella on graham crackers in a thin layer and lay them face down in the pan, cutting the crackers so they make a single layer. 
  4. Once the bottom is covered, spoon 2/3 of a cup of the whipped cream mixture onto the crackers, spread, and repeat the process until you've used up all the nutella whipped cream. 
  5. Place plastic wrap on top and then place in freezer for 2 hours. Remove and place in refrigerator for an additional 2 hours (or overnight - the cake is that much better if it has a chance to rest in the fridge 12-24 hours)
  6. Remove wrap, invert onto serving plate and slice as you would a cake.
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, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. 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. 
    

Impossibly Easy Summer Pie - Lyndsay the Kitchen Witch - How to Make Impossible Pie

Impossibly Easy Pies are these great old time recipes from Betty Crocker that feature Bisquick, some milk, eggs, and then whatever suits your fancy! Throw it all together in a pie plate and bake, and you've got a really nice, super easy, main course or side dish - like this one that I call "Summer Pie."




















I served it as the side dish to go with my Old Fashioned Salmon Pasta Salad and it was the perfect accompaniment.

The original recipe for Impossible Pie came from one of my grandmother's old church cookbooks (a wealth of great recipes and ideas). I remember her making it on the farm when I was little - only her's was done with zucchini. I switched mine up to take advantage of the abundance of tomatoes, basil, and summer greens.

The recipe was posted last week on my Youtube channel and feedback from everyone who's tried it so far has been really positive.

Here's the printable recipe: Impossibly Easy Summer Pie

Please enjoy the step by step video and then scroll down to check out the easy recipe!




Impossibly Easy Summer Pie

Prep Time: 10 minutes
Bake Time: 35 minutes
Serves: 4

Ingredients

  • 3/4 cup of Original Bisquick™ mix
  • 1 cup milk
  • 3 eggs
  • 1/2 tsp salt 
  • 1/4 tsp pepper
  • 1/2 purple onion cut into thin rings
  • 1 cup well drained cooked, chopped greens
  • 1 cup chopped tomato
  • 2 leaves torn fresh basil 
  • 1/4 cup each parmesan and feta cheese
Directions
  1. Mix the Bisquick™ milk, 3 eggs, salt and pepper on high speed with a mixer for 1 minute. Set aside.
  2. In a greased pie plate, and the onion, greens, tomato, basil, and cheeses.Pour the Bisquick mix over all and bake in a pre-heated 400 degree oven for 35 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

Thursday, July 3, 2014

Old Fashioned Salmon Pasta Salad Recipe

I posted a recipe for potato salad on my Youtube channel  a while ago and asked viewers to share some of their favourite recipes. This sparked all kinds of great discussion and at one point, my friend Sashine mentioned a recipe of her grandmother's for Salmon Pasta salad that she remembered from childhood. What caught my interest wasn't just the salad but the recipe for homemade dressing that was cooked on the stove. It sounded so wonderful and old fashioned, I just had to try it. 

I made it for the first time the next day and it turned out so well, I knew I would need to feature it!


 What ensued next was all kinds of fun because Vaughan and I decided to shoot the video as a wacky blast from the past featuring me as an ebullient (if not slightly up on "happy pills") 50's housewife.



















So not only is this recipe a must try, the video is a hoot to boot (I said that in my best Canadian accent!)


The printable recipe can be found here: Old Fashioned Salmon Pasta Salad

Please enjoy the video!





Old Fashioned Salmon Pasta Salad Recipe

Prep Time: 15 minutes
Serves: 8
Ingredients
  • 1 tin sockeye salmon
  • 3 cups shell pasta noodles
  • 1/2 cup diced celery
  • 1/2 cup diced green onion
  • 1/2 cup sliced radish
  • 1/2 cup chopped sweet pickles
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • dash cayenne pepper
  • 3/4 cup whole milk
  • 2 egg yolks
  • 1/4 cup vinegar (white or cider)
  • 2 teaspoons cold butter
  • 1 tbsp dill weed (optional but delicious)
  • 1 tbsp chopped fresh parsley
  • salt and pepper to taste
Directions
  1. In a saucepan, combine flour, sugar, salt, mustard and cayenne and stir to combine.  Add milk and blend ingredients.  Cook over medium heat, stirring constantly until mixture coats back of wooden spoon.
  2. Beat egg yolks in a bowl.  Add some of the hot liquid gradually to yolks and blend well, to temper.  Return mixture to saucepan and cook until thickened.  Remove from heat, add vinegar and butter and whisk until incorporated.  Cool. 
  3. Cook the pasta noodles in salted water until just al dente.
  4. Cool, add the salmon, vegetables, and dressing. Stir well, cover and refrigerate until ready 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