Friday, January 30, 2015

Cheesy Garlic Shrimp Bread ~The Kitchen Witch ~ Easy Recipe for Entertaining

I've been having so much fun over the last two weeks getting ready for Superbowl - especially because this year the Sea Hawks are in it which is nice and close to home. So if I can't have my 49ers, it'll be Sea hawks all the way.

I plan to serve my Crock Pot Chicken Tostadas, and a variety of appetizers throughout the game including today's recipe for Cheesy Garlic Shrimp Bread!


 I came up with this recipe in 2011 when I was a website host for The Real Women of Philadelphia through Kraft Foods Canada and it was such a hit I thought I better re-share it for the Big Day! It's the perfect make ahead for any kind of party or potluck because you can put it together in advance and just pop it into the oven whenever you're ready to serve.

Visit the printable recipe here: Cheesy Garlic Shrimp Bread

Or cook along with me in the Kitchen Witch Cottage by watching my step by step video!




Ingredients
  • 1 loaf Italian or French Bread cut in half lengthwise
  • 1/2 cup softened butter
  • 1/2 cup softened Philadelphia Cream Cheese Chive and Garlic flavour
  • 2 cloves minced garlic
  • 1/4 cup roasted red pepper
  • 2 diced green onions
  • 1/2 pound cooked shrimp
  • 1 cup shredded cheddar
Directions
  1. Mix the butter, cream cheese, garlic, red pepper, green onions, and shrimp to form a spreadable paste.
  2. Spread in equal amounts on each side of the loaf and sprinkle with the shredded cheddar (a half cup per loaf)
  3. Place on a baking sheet in a 350 oven for 20-30 minutes until bubbly and golden.

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. 
  

Sunday, January 25, 2015

Slow Cooker Chicken Tostadas ~The Kitchen Witch

With Superbowl Sunday just around the corner, I've started putting together my menu for the big day! And we have extras things to celebrate this year because our son and his friends are finalists in the Doritos Crash the Superbowl Contest with their hilarious video "Selfish Sneezers" (follow the link to the video and give it a vote if you like it!)

As I write this, I'm in recipe development mode to create shrimp and cheese stuffed jalapeno peppers that will be dipped in tempura batter and deep fried. (I know!) Stay tuned for that one later in the week.

But today it's all about the tostada and better still, an easy chicken tostada recipe that's made in the slow cooker with beer!

 Why beer you ask? Because slow cooking boneless chicken tends to dry it out - but some kind of chemical wonderful occurs in the crock with the hops that results in tender, juicy, flavorful chicken every single time!
























Topped with all the good stuff, this is a recipe you'll be making again and again! And as a side note, the chicken is amazing in tacos, burritos, enchiladas - really, whatever Mexican inspired recipes you're cooking.

Visit the printable recipe here: Crockpot Chicken Tostadas

Or cook along with me in the Kitchen Witch cottage! There's a stool and as wine glass waiting just for you!




Prep Time: 15 minutes
Makes: 8
Ingredients 

  • 2 boneless skinless chicken breasts
  • 2 boneless skinless chicken thighs
  • 1 8 oz bottle beer
  • 1 tbsp brown sugar
  • 1 Tbsp fresh lime juice
  • 3 large cloves fresh garlic, chopped
  • 1 tbsp diced jalapeno pepper
  • 1 cup fresh chopped cilantro
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tin niblets corn, drained
  • 1 tin re-fried beans 
  • 8 soft corn or flour burrito shells
  • Your favorite toppings... shredded cheese, sour cream, salsa, lettuce, tomatoes, green onion, avocado etc 
Directions
  1. Begin by placing the chicken in a crockpot that's been treated with cooking spray or olive oil. 
  2. In a medium bowl, combine the beer, brown sugar, spices, and herbs and pour over the chicken.
  3. Cook on the low setting for 6 - 8 hours. 
  4. When the chicken can be easily shredded with a fork, shred in the broth and add the niblets corn. 
  5. Remove to a bowl using a slotted spoon or colander, discard the extra broth or use as a soup base.
  6. Brush 8 flour or corn tortilla shells on both sides with vegetable oil, place on baking sheets, and bake in a 400 degree oven for 3-5 minutes on one side until crispy, and 2-3 minutes on the other side.
  7. To build the tostadas spread with a layer of re-fried beans and then top with generous amounts of the shredded chicken followed by shredded cheese, salsa, sour cream, lettuce, tomatoes, more cilantro, avocado - really the skies the limit - whatever you like - and then there's nothing to do but 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, 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. 
 

Saturday, January 17, 2015

Provencal Tuna and Tomatoes ~The Kitchen Witch~ Tuna and Tomato Sauce for Pasta and Rice

Happy belated New Year to all the friends and fans of the Kitchen Witch! I hope you had a wonderful holiday season and are embracing the New Year with happiness and passion. There's something about January that lifts my spirits - maybe its because the sun comes out more this month - but mostly because I get excited about all the new experiences I'm going to have this year. And all the new people I'm going to meet.

I know as I type this that there are friends I haven't met yet just waiting to come into my life and soul changing experiences down the road and around the corner that I will have this year just as you will too!

On the way there, though, we've got to eat right? And you know I'm all about flavour. Which is why I'm super excited to share my latest easy, healthy, budget friendly recipe - this time from the pantry!

 Albacore tuna is simmered in a briny olive infused tomato sauce with a bite of heat and a hint of cinnamon. The flavour combinations just pop in the mouth making this a restaurant quality meal that won't break the bank or your belt buckle :-)

Join me this week in the Kitchen Witch Cottage and cook along with me or visit the printable recipe
here: PROVENCAL TUNA AND TOMATOES



Ingredients
  • 1 tbsp extra virgin olive oil
  • 1 white onion, diced
  • 3 cloves chopped garlic
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp thyme
  • 1/2  tsp red chili pepper flakes (reduce to 1/4 if you like less heat)
  • 1/4 tsp cinnamon
  • 1 tin albacore tuna
  • 1/2 cup sliced pimento stuffed green olives
  • 1/2 cup red wine
  • 1 tin diced tomatoes
  •  1/2 tsp sea salt
  • 1 bay leaf
Directions
  1. Saute the onion in the olive oil over medium high heat until the onion is soft and translucent.
  2. Add the garlic and spices and continue to saute, stirring constantly, about a minute until fragrant.
  3. Add the tuna with its water and the olives and stir well to combine with the other ingredients.
  4. Add the red wine and let reduce by half.
  5. Add the tinned tomatoes, salt, and bay leaf.
  6. Cover and simmer for 20 minutes. 
  7. Serve family style ladled over 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, 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.