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