Chocolate Truffles

Truffles are usually made around here at Christmas time but I have decided that is definitely not enough.  These creamy, smooth chocolate truffles need to be in the house year round wouldn't you say? What is stopping you from whipping up a batch right now? The flavor possibilities are endless. Coconut, almond, mint, orange, raspberry, vanilla and hazelnut are just a few ideas of what these little beauties can offer.
They look beautiful and are a cinch to whip up.

So wash them mitts, lets get cookin'.

Chocolate Truffles

* These can be made with dark, milk or semi-sweet chocolate. It is whatever you like best.

3c Chocolate, good quality chips

1/2c Heavy Cream

1tsp Flavored Extract of your choice (optional)

1c Cocoa, icing sugar, or crushed nuts of choice

Place chocolate and cream in a double boiler letting chocolate melt and become smooth. Stir often as to not over cook the chocolate. Remove from the double boiler, add in the extract and using a hand mixer whip for 1-2 minutes then fill a parchment lined bowl or pan with the chocolate and cover with plastic wrap. Then place in fridge for 3 hours or until it is completely chilled and firm.  Remove from fridge and begin to roll in one inch balls then you can leave as they are or roll them in coconut, chopped almonds, icing sugar, cocoa or even crushed candy canes.  Keep in the fridge for one week or freeze in a tightly sealed container for a month.  Enjoy

Spicy Grilled Steak

Don't you love and hate it when you smell your neighbor grilling.  Those hot summer evenings when the aroma of grilled meat comes drifting over and then all you want to have is a great steak!

This is the perfect grilled steak with a spicy butter that will definitely make your neighbors stick their nose over your fence.

So wash them mitts, lets get cookin'.

Spicy Grilled Steak

4 4oz Sirloin Steaks

1Tbsp Chili Powder

1Tbsp Coriander, ground

1Tbsp Brown Sugar

1tsp Dry Mustard

1tsp Salt

1tsp Garlic Powder

1tsp Onion Powder

1tsp Paprika

1/4tsp Red Pepper Flakes

Spicy Butter

1/2tsp Onion Powder

1/2tsp Black Pepper

1/8tsp Red Pepper Flakes

4Tbsp Butter, softened

1/2tsp Salt

Mix together chili powder, coriander, sugar, mustard, salt, garlic powder, onion powder, paprika and red pepper flakes to make a rub for the steaks.  Take steaks out 2 hours before ready to cook and rub with the spice mix on both sides place on plate or in plastic bag and return to fridge. 

Thirty minutes before grilling remove from fridge and let warm up a little for more even cooking. Grill steaks for about 5-7 minutes on each side or until desired doneness. While steaks are grilling mix together the spicy butter mixture.  Add the softened butter with the onion powder, black pepper, red pepper flakes and salt then mix until smooth. 

Remove steaks from grill and place one tablespoon for the spicy butter on each steak. Cover and let rest for 5 minutes before serving to let the steak relax. Enjoy!

Dilly Delicious Potato Salad

Growing up in a tiny hamlet in Canada, July 1st was big day! (Canada Day)  Family members who had moved away years and years before would still come home to celebrate. We have a parade and a program,then everyone head to the park to have a pit BBQ that has been cooking all night.  After that there are three legged races, games, family baseball tournaments and if we are luck that year a local farmer drops candy from his airplane.

No surprise my favorite part was always the food.  We picnic in families and each person brings sides and dessert.  There is never a shortage of watermelon, salads, cookies and cakes.  It certainly would not be Canada day if I didn't have a good potato salad.

 

Potato salads are a classic. I love perfectly chilled potato salad with a bite of hot BBQ chicken. I can hardly resist. My mouth is watering right now thinking of it, I better run make some and so should you.

So wash them mitts, lets get cookin'.

Dilly Delicious Potato Salad

6 Red Potatoes

4 Eggs

1/2c Mayonnaise, heaping

1/4c Pickle Juice

1/4c Pickles, finely chopped

1/4c Green Onion, finely chopped

1/4c Celery, chopped

1tsp Dill

1/4tsp Celery Seed

1/2tsp Salt

Pepper to taste

Chop potatoes into bite size pieces and place in a pot of cool water. Bring to a boil and cook for 10- 15 minutes or until fork tender. Place eggs in a pot of cool water and bring to a boil. Once they are boiling cover and remove from heat for 10 minutes. Then drain water and add cool water. Peel and chop the eggs.

While potatoes and eggs are cooking use a large bowl and whisk together the mayonnaise, pickle juice (yes just the liquid in the pickle jar. If this seems too weird for you use vinegar in its place) dill, celery seed, salt and pepper. Once mixed add in the hot drained potatoes and mix. (the hot potatoes will absorb the dressing so don't worry about it having too much liquid at this point) Add in the pickles, onions, and eggs. Check for seasoning and chill in fridge. When it is time to serve give it a quick stir and enjoy!

*This can be made a day in advance and you can sub in radishes instead of celery for a great crunch and colour.

Summer Pasta Salad

I love a good pasta salad. Don't you? Something you can make ahead then grab and go to the picnic or summer BBQ. Also, if you add some cut up chicken you have the perfect hot, summer evening meal.

Don't all those colours make you smile. A great pasta salad has to be full of flavor and full of vegetables. This one also has that tangy hint from the feta cheese. Each bite is like a happy dance in your mouth.

So wash them mitts, lets get cookin'.

Summer Pasta Salad

2c Bow Tie Pasta

1 Cucumber, chopped

4 Carrots, thinly sliced

5 Asparagus, chopped

1 Red Pepper, chopped

3 Celery stalks, chopped

4 Green Onions, chopped

1/2c Feta Cheese

Dressing

1/4c Vegetable oil

1/3c Apple Cider Vinegar

3tsp Garlic, minced

2tsp Oregano

1tsp Onion Powder

1/4- 1/2 tsp Red Pepper Flakes (optional)

Salt and pepper to taste about 1/2tsp

Cook pasta as directed on package. In a large serving bowl add in all dressing ingredients and whisk. Once the pasta is finished, drain and add the still hot pasta to the bowl with dressing and toss letting it absorb all the good flavours. Set aside while you chop all the vegetables. Throw all the vegetables in and stir until uniform. Cover and store in refrigerator. Right before you serve mix in the feta cheese and taste. Add in more salt if needed. Enjoy!

Coconut Almond Granola

Coconut, almond granola. Doesn't that just sound amazing. Its loaded with goodness from hemp, flax, chia seeds, oats and anything else you can imagine. It is one of those things that can quickly become addictive.  It is so fast to put together and your house smells so great.  It is a great snack to take to friends, just bundle it up with some yogurt and fruit and you have saved their breakfasts.

Yogurt, fruit, smoothie, smoothie bowl, milk, handful... you pick your favorite partner for this granola.

So wash them mitts, lets get cookin'.

Coconut Almond Granola

3c oats, rolled

1/4c flax seed, ground

1/4c hemp seed

1/4c chia seed

1/2c almonds, slivered

3/4c shredded unsweetened coconut

1/2c coconut oil, melted

1/2c honey, softened

Preheat oven to 350F

In a large bowl throw all ingredients in and mix well. Yep, that's it. If you want to get really crazy throw in a half teaspoon of coconut extract and a pinch of sea salt.

Place on a parchment covered cookie sheet and evenly distribute. Bake for 20 minutes until golden on the edges. Remove from oven and let cool before stirring so you can have some nice big chunks. Enjoy!

Perfect Sage Gravy

If I invite my brother to dinner the only word I have to say is gravy... well or dessert. 😉 Aren't most of us like that a little.  How can we pass up a potato dripping with gravy or a piece of chicken slathered in the stuff.

This is the perfect gravy, no lumps, no fuss and no sweat! Tastes like you have slaved away but it will be our little secret that it took less then 10 minutes.

So wash them mitts, lets get cookin'.

Perfect Sage Gravy

2 1/2c Chicken drippings or broth

3Tbsp Corn Starch

3Tbsp Cold water

1tsp Sage, ground

1 1/2 tsp Chicken bouillon

Salt and pepper to taste

Bring the chicken drippings or broth to a boil in a medium sauce pan. Add in the bouillon, sage and salt and pepper. Let this simmer for a minute while in a small bowl combine the corn starch and water. Mix this until smooth. 

Slowly pour the corn starch mixture into the broth as you whisk. Do not pour it all in, start slow you may not need the whole amount. Start with half and wait until it comes back up to a boil and check the thickness. It should stay on the back of a spoon nicely when it is dipped in.  If after half of the mixture is poured in and it still is thin add in some more while whisking. Once it is back up to boiling let it simmer for a minute or two. Check for seasoning and then it is ready to serve. Enjoy!

Drinkable Yogurt

I remember when I was little shopping with my mom the treat I always wanted was a Yop. In Canada Yop has been a round for decades. It is a drinkable yogurt sold in many flavors. As a small child that is the only treat I remember wanting. Once in a special while she would let me pick one out. My favorite flavor was raspberry and still is.

 The first day I made this recipe my son tried the peach and exclaimed it tasted like 'Heaven!'  That is a tall compliment for a drink but I do think it fits pretty well considering I tripled the batch and it was all gone the next day.  That is a lot of drinkable yogurt! I don't mind how fast they drink this since the only sweeteners are honey and dates, the yogurt is full of calcium, protein and probiotics and then which ever fruit you choose to flavor is full of fiber and vitamins.

 Some of the flavors shown here are peach, banana/ strawberry and blackberry.  The colours are so pretty I just wanted to look at them. Of course you can pick any fresh or frozen fruit your heart desires although I would stay away from the citrus family since they may curdle and the melon family unless you are prepared for a really thin drink because of all the liquid they hold.
You can start with some freshly made yogurt (recipe posted a few days ago) or you can just use some plain store bought yogurt, a non-greek style will work best in this case.

So wash them mitts, lets get cookin'.

Drinkable Yogurt

4c Yogurt, plain (homemade or otherwise)

2 Dates, pitted

4Tbsp Honey

2c Fruit of your choice, fresh or frozen (optional)

Place all ingredients in a blender and wiz it up until smooth. Chill and enjoy!

Flavor ideas:

Raspberry

Strawberry /banana

Peach/Blueberry

Blackberry with lime zest

Vanilla bean

Pumpkin spice

Coconut/ Pineapple

Plain

Parmesan Green Beans

One of the last bag of green beans I bought we hardly had any to cook.  Every time I turned around one of my kids was sneaking a few out of the fridge and munching them down. I loved it but I hated it(less for me). Who doesn't like a good green bean.  Don't they just scream summer? I have never meet a green bean I didn't like. Is it just me or do you love that squeak on your teeth as you eat them. What a funny thing for a vegetable to do. That's the sound of fresh garden pickin's.

Green beans can be grilled, broiled, steamed, boiled or just eaten raw like my kids love.

This is my go to recipe. It is so good as a side or just eaten as a meal when no one is around and you can have it all to yourself!

So wash them mitts, lets get cookin'.

Parmesan Green Beans

2lbs Green Beans

1Tsp garlic, minced

1 1/2tsp Butter

1/3c Parmesan cheese, grated

Salt and pepper to taste

Snap off the ends of the beans and place in a pot full of boiling water.  Boil for 3-5 minutes until just done but a slight bite to them. Do not over cook, nobody likes a mushy green bean.

Strain water then add in butter, garlic and salt and pepper. Stir until butter is melted and the garlic warms from the beans. Add in cheese and toss about. You are ready to serve. Enjoy!

Glazed Carrots

This recipe has been passed down in my family for generations. My mother made these which she learned from her mother who learned from her mother and I'm sure so on and so on. When I think of cooked carrots these are what I think of, warm and sweet. It is so simple but so delicious. The brown sugar offers that deep, rich sweetness from the molasses and the butter adds the silky, smoothness to the carrot.
It can be a side to so many dishes, and it's put together so quickly it is always a crowd pleaser and a cook pleaser!

So wash them mitts, lets get cookin'.

Glazed Carrots

6-8 Carrots

3Tbsp Butter

4Tbsp Brown sugar

Peel carrots and remove top and bottom. Cut carrots in large bite size pieces about one inch thick.

Place in a large pot full of cool water.  Bring to boil and cook for 5- 10 minutes just until they are fork tender.

You don't want them to soft you still want a nice bite to them. Once they are cooked, strain water off and replace on stove top that has been turned off.  Let carrots sit for about 30 seconds just to let any extra water evaporate. Add in butter and brown sugar. Stir until sugar is dissolved then you are ready to serve.  Enjoy!

Homemade Yogurt

I confess I used to own a yogurt maker. I tried and tried to like my investment but we just never saw eye to eye, I though he should do all the work but unfortunately he thought I should do most of it first and there was never enough yogurt in the end.  We eventually broke up and I'm not ashamed to say I do not miss him.

I have now been making yogurt for years and I feel like I have gotten it down to the simplest process cutting out any extra dishes and complications. This process to make yogurt couldn't be easier and the benefits to your body is excellent with all the natural probiotics and I dare say more then store bought choices.

So wash them mitts, lets get cookin'.

Homemade Yogurt

1 gallon of whole milk

1/2 c plain yogurt ( I like Fage but any yogurt with live culture will work)

Equipment

Large beach towel

Thermometer

Large pot with lid

Large bowl

Large colander

Clean thin dish cloth, large

Immersion blender or regular blender

In a large pot with lid pour the gallon of milk and place over med/ hi heat. Heat slowly until it gets to 180-185F. Remove from heat and let cool until it reaches 119-110F. At this point add in the yogurt and give it a stir. Put the lid on the pot and wrap the whole pot in the towel.  Place the towel wrapped package in the oven with the oven light on.

This will sit and culture for 6 hours or more.  I have done over night and it works great but know that the longer past 6 hours it sits the stronger the flavor. So adjust the time to what you wish. If you are unsure start with 6 and go from there.

After the culture process, take a very large bowl and place a large colander inside. Then inside that place the thin, clean dish cloth. Spread evenly over and tuck in the corners of the cloth into the bowl. This will act as your cheesecloth to strain the whey.

Now take the towel and pot out of the oven and open it up. With a immersion blender, or if using a regular blender proceed in batches, give the yogurt a good mix but not to much. Just enough to even out the chunks. Then pour into the covered colander.

This will strain out all the whey and thicken the yogurt. Let it sit for at least a half hour. If you are like me and like extra thick greek yogurt then sit it in the fridge overnight.

Once it is at the thickness you like scoop out into containers and flavor as desired.

* Make sure to save a half a cup for your next batch.

And don't throw out that liquid whey. It is full of protein and good bacteria. Add it to soups, smoothies or drink just as it is.

Enjoy!

Blueberry Granola

There is just something about the crunchy bites of almonds and the chewy sweet dried blueberry that make this granola hard to stop eating. I love that its full of almonds for protein, chia seeds to detoxify your body, blueberries for antioxidants, flax for your omega 3 and oats loaded with fibre.  What more could you ask for in a breakfast or snack.

I love making granola! It is so fast, simple and your house smells amazing while it is cooking.

So wash them mitts, lets get cookin'.

Blueberry Granola

3c Oats, rolled

1/2c Almonds, slivered or chopped

1/4c Chia Seeds

1/8c Flax seeds, freshly ground

1/2c Blueberries, dried

1/3c Coconut oil, melted

1/3c Honey, softened

Preheat oven to 350F

In a large bowl mix together oats, almonds and seeds.

In a smaller bowl mix together honey and oil. They will not mix well but give it a bit of a stir then add it to the oats and stir until all is coated and evenly mixed.

Place on a cookie sheet and spread out evenly and bake for 10 minutes. Remove from oven and add in the blueberries and stir a little. Return to oven and bake an additional 8-10 minutes.  Do not over cook as the blueberries will turn very hard. Once finished cooking remove from oven and let sit until cooled then break the granola up.  I like big chunks here and there so break up as much as you wish.

Serve over yogurt, with milk or just by the handful. Enjoy!

Raspberry Muffins

After one of my babies was born a sweet lady in my church said she wanted to bring me some muffins. My oldest child, 4 at the time, immediately said with excited eyes 'Raspberry muffins? I love my moms raspberry muffins! Are you bringing those?'  The poor lady didn't know what to think and I should have brought her some.

I have been making these for years and years. I have given them out to friend and family and never have I given them and the person not want the recipe.

They are light and fluffy and full of juicy raspberries. The best way to eat these is hot out of the oven slathered in butter with a big glass of cold milk.
Every time I make these I have to set some aside so my husband can have at least one when he is home from work, otherwise my little critters inhale them all.

So wash them mitts, lets get cookin'.

Raspberry Muffins

Makes about 16

2c Flour
2tsp Baking Soda
1/4 tsp salt
1/2 c Butter, melted
1c White Sugar
2 eggs
1tsp Vanilla
1/2c Heavy Cream
3/4c Raspberries, fresh or frozen
1/4c White Sugar to sprinkle on top

Preheat oven to 350F
In a large bowl mix with wooden spoon all the dry ingredients. Add in butter, eggs, vanilla and cream and mix until barely combine. There will still be lumps but do not over mix or the end result will be more tough and not a good light crumble.
Add in fruit and stir. The batter is very thick so don't be concerned.
Divide evenly in muffin tins with liner. If there are any extra open spots fill them half full of water as to not ruin your muffin pan. Sprinkle the tops with the 1/4 cup of extra sugar.
Bake for 20 minutes for fresh raspberries, or 25 minutes for frozen. But as for both watch for them to be golden on the outside and a toothpick comes out clean.
Enjoy!

Mint, Raspberry Lemonade

Isn't the best part about a summer day is sitting in the shade with a good book, sipping something cool and refreshing and not being disturbed by kids.  Awe the dreams we all have.
If anyone was to know one very important fact about me it is that I love lemonade and I love raspberries. Ok well that is two. Putting the two together for me it is like heaven. If I was served no other beverage but this lemonade for the rest of my life I would think my life's work a success.
This is actually one of the drinks I served at my wedding a eon ago. And bless the ladies hearts that helped they chopped up the mint. Please don't chop up this beautiful mint.

Wash them mitts, lets get cookin'.

Look at that colour. I want to slurp it up right now!

Mint, Raspberry Lemonade

1/2 c White Sugar

1/2 c Water

Place on stove in a small sauce pan and bring to a boil. Once boiling remove from heat and let sit on stove and cool. Can be stored in refrigerator for a week or two.

4 Lemons, juiced

3c Cold water

1/2c Raspberries

1/4 c Mint leaves, whole

In a large pretty picture add in the sugar water mixture (simple syrup) with the mint and raspberries. Use a large wooden spoon and smash them about (muddle).

Next add in the lemon juice and water. Give it a good stir and do try to share a little.

Enjoy!

Strawberry Water

Waste not, want not, right?! I hate to waste food. I'm not sure if this is something that was always apart of me or if trying to be thrifty helped it along.

I am sad when I see the pile of peelings, rinds and pits especially mango pits! Why do they have to be so big? I want more out of those dang things. But I digress, I usually try to find ways to use it all by adding to stocks or sauces, drying them or really anything I can think of. As for those mango pits those always went to my babies. They would slurp every last juice bit off those and still do even though they are not babies anymore.

On a trip to Chicago years ago the hotel had in the lobby a huge jug of water filled with strawberries. I pretty much thought that was the most delicious thing I had ever drank. I was pregnant at the time so my view on this may have been a little skewed. 😉 So instead of using the whole strawberry and then not being able to eat it after why not just use the tops and have the same results. Of course you could always add them to smoothies.  But today we are talking about water. 

The water is amazing! It is refreshing with the essence of sweet, fresh strawberries.

So wash them mitts, lets get cookin'.

Strawberry Water

This is not so much a recipe as a tip.

Take all the extra strawberry tops, put them in a large mason jar or picture and fill with water. Leave in fridge for a couple hours or overnight. Drink and enjoy.

You can refill the water a few times but don't keep them longer then two days.

Smashed Taters

Mashed potatoes are such a comfort food. They are homey, warm and you know our ancestors have been making them for decades. I love smooth mashed potatoes but sometimes you just need a bit more out of that little ol' potato. That is where these come in. They are barely mashed leaving it with lots of texture and they still have the skins on them, which actually breaks my heart to peel off. So much nutrients and fibre is stored in their thin little skin. I rarely peel my red or yellow potatoes unless there is a bad spot. Just scrub 'um good!

Smashed potatoes are so great on their own or smothered in a delicious gravy and they make great leftovers. You better make extra.

So wash them mitts, lets get cookin'!

Smashed Taters

5-6 large red or gold potatoes washed and cut into about 3 inch pieces

1/4 c butter

1/4 c cream cheese

1/4 c heavy cream

1/4 c chopped green onions

1Tbsp kosher salt

pepper to taste

1. Place cut potatoes in a large pot full of cold water (with cold water it ensures they will cook evenly). Put over high heat and bring to a boil. Cook for 10-15 minutes or until fork tender.

2.While potatoes are cooking, in a small pot heat the butter, cheese and cream just until mixed then remove from heat and set aside.

3.Drain water from potatoes and replace pot to stove top that has been turned off  leave for 30 seconds to a minute to get any excess liquid to evaporate.

4. Give the potatoes a bit of a smash just enough so you know each cooked chunk has been broken down, then add in 1 tsp of the salt and pepper. Go easy at first with these you can add more later.

5. Add in half of the butter/cream mixture and stir in well. If the potatoes are still too rough smash a bit more but not too much you don't want the starchiness to come out and have glue like potatoes.

6. Add in green onions and as much of the cream mixture as you need to make a nice creamy mix and give it a stir.

7. Check taste for seasoning and add as much as it needs. Serve hot and enjoy!

Fastest Artisan Bread

 I am totally addicted to this bread.  I think of reasons to make it. Sad thing is my family loves it just as much.  I hardly get a piece and the whole loaf is gone!

The crust is so crunch I'm pretty sure the neighbors can hear me cut into it. The crumb is so soft the combinations is amazing.

It is such a cinch to make it literally takes less then 5 minutes to mix up and then it can sit for 6 hours or 48 hours, just when ever you get around to baking it. The longer you let it sit and let the fermentation process go the more beneficial it is for your body. It almost becomes like a sour dough bread depending on how long it sits.

 This bread is so delicious to make sandwiches to dip in olive oil or slathered in butter.

So wash them mitts, lets get cookin'.

Fastest Artisan Bread

3c Flour (I usually use bread flour but I have used all purpose and it worked great)

1/4 Tsp Instant Yeast

1 Tsp salt

1 1/4c Warm Water

1/4c Corn Meal

1. In a large bowl mix all ingredients (except the corn meal) with a wooden spoon until all combined.

2. Cover with plastic wrap to keep from drying out and place in a warm area.

3. Let sit for at least 6 hours but you can let it sit for up to 48 hours depending on how much of a sour dough flavor you wish.

4. Shape in to a round loaf using the cornmeal and place on a sheet of parchment paper and let sit for about 20-30 minutes.

5. Preheat oven and large pot with lid inside to 450 F.

6. Once the oven is heated place dough with parchment inside the pot and replace the lid

7. Bake for 30 minutes with lid on then remove lid and bake an additional 15-25 minutes until golden brown.

8. Remove from oven and let it cool on a cookie rack (if you can wait that long☺)