New Years Eve Mezze Board

New Years Eve is often a night full of unfulfilled expectations. The stakes are always set unnecessarily high for a night that really should be like any other. While I used to stress and fret about New Years plans when I was younger, for the last few years I've set expectations aside, and changed my mindset to think of it as just a late night with friends. While no, I don't like to have high expectations in terms of social plans on New Years, I still can't help but want to send the previous year off and ring in the new one on a delicious note!

Like so many holidays that I celebrate, New Years Eve often ends up being a potluck amongst my friends. I always enjoy putting together a beautiful cheese and charcuterie board for potlucks, but this year I had a different idea brewing. If you haven't yet heard, 2018 was the year of the Mezze Board, giving people an opportunity to get a little more creative with their boards, as well as welcoming the chance to offer some healthier choices into the mix. A mezze board is really what you make it, but think of it as a spread that includes veggies, dips, pita bread, pickles, salads, and sometimes even more, inspired by Middleterranean cuisine.

I love mezze boards for so many reasons! The best thing about a mezze board, in my opinion, is that it really allows you to put in whatever amount of time, effort, and money that you feel comfortable with. If you're short on time, you can literally purchase anything and everything you'll need to build a beautiful mezze board right at the grocery store! Because the holidays are such a busy time, I built the board shown in the photos above from pre-made shortcuts from my local Metro grocery store. I picked up my favourite olives from the olive bar, bought packages of hummus and couscous, pre-made falafels ready to heat-and-eat, and quickly cut up some veg. If I find that I have more time on my hands closer to New Years Eve, it's likely I'll make my own hummus and couscous, but will still turn to the pre-made falafels, and olives from the olive bar. I love knowing that I have that flexibility if my schedule should change!

I also love that mezze boards allow you to offer different options for friends who may have dietary restrictions. A number of my friends have become vegetarian recently, and you can always count on a few dairy-free and gluten-free guests in the mix. With a mezze board you can have all sorts of options and variety that can work for pretty much anyone! Play around with different dishes and ingredients that work for you and your friends tastes, but keep in mind that you want variety in textures and colours to keep things interesting.

Mezze Board Ideas:

• Olives
• Taboulé
• Couscous
• Hummus
• Babaganoush 
• Vegetable crudité 
• Tzatziki
• Pita bread
• Falafel balls
• Fresh herbs 
• Marinated vegetables 
• Grilled lemons
• Roasted Chickpeas
• Grape leaves

This post was created in partnership with Metro Ontario.

Listening To:
Lola - The Raincoats

Egg Nog Punch for Fredi Magazine

How is Christmas already next week?!?!?! Insanity! Get yourself into the Christmas spirit quickly and easily by making this fantastic egg nog alternative! Though this was one of the craziest recipes I have ever heard of, the results were delicious and perfect for your next holiday party! I love the wild mix of ingredients that go into this festive cocktail, which somehow end up tasting like an expertly made egg nog, minus all of those raw egg yolks! Check out the recipe in the latest issue of Fredi magazine and on their website! 

Pro Tip:
Make a festive cocktail stirrer by stringing fresh cranberries through rosemary sprigs! The rosemary looks just like Christmas tree trimmings and will add an aromatic note to your bevvie. The stunning contrast of colour between the vibrant green from the rosemary and the deep ruby red from the cranberries add a striking detail set against the off-white drink.  

Listening To:

Vince Guaraldi Trio - Linus & Lucy

Kraft Food Hacks

Hello friends! I have some very exciting news! This past week I participated in a contest that seriously could not have come at a better time, and yesterday I found out that I have been named a finalist! So what is this contest that I am oh so mysteriously alluding to? I am one of the contenders to become Kraft Canada's next Food Hacker! What is a Food Hacker, you ask? A Food Hacker is a savvy individual who knows their way around a kitchen and is able to elevate a meal, perfect a cooking method, or create an epic flavour infusion with ease! This person must also be fluent in the language of social media (*ahem* I already get paid to do that), comfortable and charming in front of the camera (*cough, cough* Theatre school grad right here), be naturally creative (ummm...I may be the only 26-year old I know who still has a craft closet that is the same size as my clothing closet), and have great kitchen skills (why yes, I am a George Brown culinary student).

This opportunity just sounds way too perfect for me, as I am known by my friends and family for being able to create inventive and interesting meal solutions with next to zero resources. I often refer to this as creating "something from nothing." I find myself creating something from nothing on a daily basis, thanks to my hatred of food waste and money-conscious mind, and am so excited to get a chance to show Canada just what I have to offer! Heck, I even food hack-ed my breakfast last weekend when my boyfriend Chris said that he had "absolutely nothing to make" in his kitchen. Let me tell you, "nothing" rarely means "nothing!" There's always something! After a quick rummage around his fridge and cupboards, I whipped up a quickie Hot Dog Bun French Toast topped with fresh peaches, maple syrup, and a dusting of icing sugar! It was delicious! Mission accomplished: Breakfast hacked.

The first round of the competition asked applicants to create a one-minute or less video that demonstrated one of our favourite food hacks, using at least one Kraft ingredient. One of my favourite food hacks was one that I learned from Chef Frank in culinary school, and that is how to peel multiple cloves of garlic all at once without getting sticky, smelly garlic fingers. This hack is effective and quite fun and was a riot to be able to film while making my homemade, fresh garlic and herb cream cheese using Kraft Philadelphia Cream Cheese. Of course Kraft Philadelphia Cream Cheese already makes a delicious Garlic & Herb variety that I often purchase myself, but I love being able to select my own choice of fresh herbs and spices, and really, you can't deny that fresh herbaceous flavour! Check out my video to learn how!

The second round of the competition takes place this Monday evening in the form of a Twitter party (AKA Twitter interview) between the finalists as well as lovely folks such as yourself! The Twitter party will take place between 8:00 - 9:00 PM EST and will require us finalists to answer seven questions within the hour period to demonstrate why we should be the face of Kraft Canada Food Hacks. I am really excited (but also incredibly nervous) for Monday and hope that my readers are able to join in on the fun as well! To be a guest at the Food Hacks Twitter party, click here to learn more and RSVP! Wish me luck!!

To see my own version of Food Hacks that I have been posting on my blog for years, check out my Cheaters Handbook recipes!

Listening To:

Real Estate - It's Real

Cheaters Handbook: Roasted Asparagus & Blistered Cherry Tomato Couscous

Cheater, cheater, couscous eater! Here's an easy little cheat that comes in handy in the midst of those manic, weeknight rushes to get a well balanced meal on the table. Sometimes it can be a challenge to prepare a well rounded meal complete with a protein, a good serving of vegetables, and a carb when you're rushing home from work and the only thing on your mind is "I AM HANGRY!" The trick is to try and prepare yourself in advance. It's a great idea to take a bit of time out of your Sunday evening to prepare a healthy and flavourful side that will carry you through to mid-week, but let's face it, as simple as that sounds, sometimes planning ahead just isn't a reality. For those times when your hunger and lack of time forces you to think on your feet and come up with something ASAP before your hangry temper gets the best of you, here is a little trick to make a satisfying, tasty, and healthy side dish that provides you with both your serving of vegetables and carbs all in one! 

Couscous is insanely simple and fast to prepare when armed with a cheat. When time doesn't allow me to stir up a dressing, sauce, or flavouring of my own to season my couscous with, I like to go to the convenience section of my fridge which features an array of salad dressings for moments just like this. A few tablespoons of salad dressing can add a big hit of flavour to your couscous or even quinoa and takes all of 2 seconds! When matching your salad dressing to your couscous or quinoa dish, think of complimenting flavours. What vegetables are you putting into your couscous? What dressing will compliment those flavours as opposed to overpower them? Putting a bit of thought into the dish doesn't require much time, and will make a world of a difference in the final dish. 

Tip: Keep in mind that as your couscous sits, some flavour will dissipate, so make sure to over season just a touch so your leftovers will still have all those big bright flavours. 

Ingredients:
olive oil for cooking
1 cup cherry tomatoes
a handful of asparagus
4-5 tbsp Italian, Greek or other salad dressing of your choice
zest of 1 lemon
2 tbsp fresh lemon juice
salt and fresh ground pepper
about 6 fresh basil leaves, chopped fine
1 cup couscous
1 cup vegetable broth (may substitute with chicken broth)

Directions:

1. In a small saucepan bring the vegetable broth to a boil. Place the couscous in a tupperware container large enough to fit both the couscous and water. When the broth comes to a boil add to the couscous-filled tupperware container, stir, and close tightly with a lid. Let sit for 5-minutes, fluff with a fork and set aside.
2. In a small skillet set to medium heat, warm about 1 tbsp olive oil. Add the cherry tomatoes and cook until blistered. Don't worry if some skins start to burst.
3. Set a grill-pan on the stove at medium heat, drizzle with olive oil and lay out the asparagus in one layer. Season generously with salt and freshly ground pepper. Cook until tender but still has a bit of a bite. Remove from pan and set aside. When asparagus is cool enough to handle, cut into 1/2-inch pieces. 
4. Stir 4 tbsp salad dressing into the couscous along with the cherry tomatoes, asparagus, lemon juice and zest, and basil. Taste and season with salt and pepper and additional salad dressing, if needed. Taste again and season one more time, if needed. Can stay in fridge for 1-week. 

Listening To:

Glass Animals - Gooey

Cheaters Handbook: Baked "Fried" Chicken

Fried chicken, that perfect, greasy, crunchy, juicy, savory comfort food that can make anyone in their right mind go weak at the knees...that is probably from the sheer exertion of keeping your body upright after filling it with so much greasy goodness. Despite all of its lovely qualities that make me swoon, making fried chicken at home comes with a cost...one very messy (and sometimes dangerous) cost. We're talkin' grease splatters, dredging flours and crumbs everywhere from your counter to the bottoms of your feet, not to mention the constant threat of being severely burned at any moment by the blistering hot frying oil. The mess, the fear of getting burned, and the amount of time it takes to prepare fried chicken for the table has kept me from ever making the sinfully delicious vice. That is until I cheated. That's right, I cheated! I cheated and I'm proud to say it, shout it out to the world, because let me tell you, the results were so damn delicious!

Last months Food & Wine Magazine featured a recipe that sounded too good to be true: "Oven-Fried Chicken by the Bucket", a cleaner, safer, faster option for making fried chicken at home. I know what your thinking, "Hot damn! A healthy fried chicken recipe!"...but I'm afraid not. I am not reporting on my latest health kick this time around. Although the recipe sounds healthier, being baked as opposed to fried, it's an illusion, as the trick to getting that crunchy fried-tasting coating is by crumbling kettle-style potato chips. So if you're looking for a healthy fried chicken recipe, I'm afraid you've come to the wrong place. To attempt to make this recipe ever-so-slightly healthier, I decided to only use boneless, skinless chicken breasts, where the recipe called for breasts, thighs, and drumsticks, all with the skin on.   I am also a fan of a bit of heat in my fried chicken, so I added a touch of cayenne pepper to the crispy coating. Being one of the first beautiful days of the season, I had left dinner pretty late, not wanting to leave the sunny park I was relaxing in. I arrived back home slightly frantic, starving, and worried about how long the chicken would take. I was amazed at how fast I threw the whole thing together. In only 7 minutes tops, I had my chicken coated and in the oven, and was on the way to cleaning the few dishes I had from the prep. Twenty-minutes later I was in fried chicken heaven, drizzling the crispy, fresh-from-the-oven chicken with sriracha hot sauce and going to town! Considering how quickly it was to prepare, I had my doubts that it would actually resemble the flavour of fried chicken. I was surprised once again to find that the baked "fried" chicken tasted remarkably like the fried chicken I guiltily pickup for takeout. This is a no-brainer go-to weeknight meal that I am definitely keeping in my back pocket (similar to where I keep my fat). 

Recipe adapted from Food & Wine "Oven-Fried Chicken by the Bucket"

Ingredients:

1 cup flour

3/4 cup milk

1 tbsp dijon mustard

1 bag kettle-style potato chips, finely crushed

1/4 tsp cayenne pepper

4 boneless, skinless chicken breasts

freshly ground salt and pepper to season

hot sauce, for serving

Directions:

1. Preheat oven to 400º. Spray a wire rack with canola or olive oil and set over a rimmed baking sheet.
2. Place 3/4 cup of the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the milk with the dijon mustard and season with salt and pepper. In another bowl stir together the crushed potato chips with the remaining 1/4 cup flour and cayenne pepper. Season with pepper.
3. Season the chicken breasts with salt and pepper and dust with flour, tapping off any excess. One at a time, dip the flour-dusted pieces in the milk mixture, then coat with the potato chip mixture, pressing to help them adhere. Transfer to prepared wire rack on baking sheet. Spray the chicken with canola oil on both sides.
4. Bake the chicken breasts on the upper rack of the oven for about 20 minutes, or until golden and cooked through. Serve immediately with your favourite hot sauce.

Listening To:
All Daft Punk, all day long...right now is:
Daft Punk - Instant Crush (Feat. Julian Casablancas) [128]

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Campbell's Alfredo Sauce with Campbell's Stock First Cream Stock

With such a busy schedule, it can be really difficult to come up with interesting and unique recipes every night of the week. Sure, it's easy to come up with inspired meal ideas, but making them happen under time constraints is another story. On a weekly basis I find myself sacrificing the flavour and complexity of my meals due to my busy schedule, choosing to take shortcuts or tone down my recipe to fit the time that I have. That's why I was so excited to receive a package from Campbell's Canada containing their full new line of Stock First stocks, including beef, chicken, and, most interestingly, cream stock. Campbell's new line of stocks takes the stress out of cooking, allowing home cooks to amp up the flavour of their dishes in next to no time at all. Although I was eager to try each one of Campbell's new stocks, I had to give their Cream Stock a try thanks to a craving for fresh pasta. Campbell's provided an incredibly simple and quick recipe for Alfredo sauce using their Cream Stock, which would allow me the time to concentrate my efforts on making the perfect, fresh, homemade fettuccine noodles.

Fresh homemade pasta is actually quite easy to prepare, but there's no doubt that it is a time consuming process. I can't help but stress out every time I make homemade pasta, rushing to just get it done, realizing that I've spent so much time working on the noodles, that I haven't left myself much time for the sauce. Because Campbell's recipe for Alfredo sauce was so incredibly simple, I could finally find the joy in making fresh pasta again. With my cousin Kim by my side to help, as well as a notepad filled with recently-researched pasta making tips, and plenty of time until dinner, making our fresh fettuccine noodles actually felt very relaxing. We had so much fun using the swanky, new, red lacquered pasta maker that I had received as a birthday gift this year (thanks Alex!), taking turns with who got to feed the dough through the machine. We were absolutely giddy over it! Making the fresh pasta noodles was an absolute breeze thanks to my previous experience in making pasta and the slew of new tips that I applied. Check out my homemade pasta making tips here:

Fresh Pasta Tips

• Give yourself plenty of time to make the pasta so you're not rushing to get it done. This may not be the best weeknight meal, especially for pasta-making virgins.
• Remove eggs from fridge a half hour before making dough.
• Don't add too much water. You want the dough to just come together. I add about a tablespoon at a time.
• Don't just punch the dough around when kneading, make sure to fold the dough over itself over and over again until you have reached the right consistency.
• Don't simply time yourself when kneading the dough, feel when the dough is ready. This takes some practice, but after a few tries you'll get the hang of it. 
• Allow the kneaded dough to rest for 1-hour.
• If you don't have a pasta dryer (I mean, who does?) hang your cut pasta noodles on clothes hangers to dry.
• And most importantly, don't freak out! It's easy to freak out the first time you make pasta from scratch, worried about sticking noodles or cracking dough, but the trick is to laugh it off and keep going! Practice makes perfect, and the more you practice making pasta the more intuitive it becomes. 

Once the noodles were dried and ready to hop into the salty bath on the stove, all I had to do was whip together the Alfredo sauce. The unbelievably simple sauce came together in no time at all, but had the rich flavours  and velvety smooth texture of a sauce that required much more time and effort. My favourite thing about the cream stock was the texture. When making a creamy sauce I often have trouble getting the sauce to the right consistency, always having a too-thin or too-thick sauce, or finding that right consistency, only to have it separate on me. This sauce had that perfect consistency that I've always been aiming for, with no separation issues. Kim, my mom, and myself all loved the Fettuccine Alfredo, with each one of us enthusiastically going up for seconds. Creamy, comforting, and absolutely delicious, I will definitely be making this dish again, and it's all thanks to Campbell's Cream Stock! 

Campbell's Stock First Cream Stock isn't technically a "stock" although it performs like a stock in many ways, creating a base for your dish, adding rich and robust flavour in the time it takes to open the carton.  I'm often skeptical with products such as this, sure that I am sacrificing quality ingredients and my health for convenience, but I was happy to learn that Campbell's Cream Stock does more than just elevate your recipes, it contains no artificial colours or flavour, is gluten free and suitable for vegetarians, and it has 83% less fat and 78% less calories than the same serving of 35% whipping cream (125mL). I will definitely be purchasing Campbell's Stock First Cream Stock in the future and would suggest that you give it a try as well! 

Tip: Make this meal even more substantial by adding grilled chicken or shrimp!

Campbell's Fettuccine Alfredo
Ingredients:
Fettuccine noodles (see recipe below)
1/4 cup white wine
1/2 tsp cracked black pepper, plus more for serving
1 carton Campbell's Stock First Cream Stock
1 tsp fresh parsley, chopped
1/4 cup grated parmesan cheese, plus more for serving

Directions:

1. Simmer wine and cracked black pepper in a medium-large saucepan over medium-high heat until reduced by half.
2. Add stock and simmer for 4-5 minutes.
3. While stock is simmering, cook fresh fettuccine (see recipe below) in boiling salted water until al dente.
4. Add cooked and drained noodles, chopped parsley, and parmesan cheese and stir to coat noodles completely. Serve with more fresh cracked pepper and parmesan cheese. 

Fresh Pasta 

Ingredients:

3 cups flour

5 egg yolks

1/2 tsp salt

cold water

Directions:

1. Take eggs out of fridge 1/2 hour before making dough.
2. In a medium-large bowl add the flour and make a small well in the centre. Set aside.
3. In a small bowl, beat the egg yolks. Add the beaten yolks and the salt into the middle of the well in the bowl of flour. Keeping one clean hand for mixing, and one for adding water, mix and form the dough, adding a little bit of water at a time until you have formed a nice, firm, but slightly sticky dough. You want to add enough water for it to just come together. Don't let your dough get too sticky.
4. Knead the dough for about 10 minutes, folding the dough over itself over and over again until you have a smooth and slightly springy ball. Lightly coat dough in olive oil, place dough back in bowl, cover with plastic wrap and allow to rest in the fridge for 1 hour.
5. Tear off a piece of dough bigger than a golf ball, but smaller than a baseball. Continue making the noodles following the instructions on your pasta maker. 
6. Dry lightly floured noodles on clean clothes hangers. This should take about 15-20 minutes. 
7. Cook pasta in boiling salted water for about 4 minutes, or until al dente. 

Learn more about Campbell's Stock First products here!

Listening To:

The XX - Sunset

Cheaters Handbook: Giada de Laurentiis' Strawberry Mascarpone Cake

I love going the distance and making as much as I can from scratch as often as I can, but there are certain times of the year when it seems like everything is happening all at once, and the words "scratch made" can send you into a absolute tizzy! For my moms birthday this year I wanted to make her a really special meal that would make her feel loved on her special day. For a while I had been planning on making fresh handmade fettuccine with shrimp in a spicy lemon sauce, an almost completely scratch made dish (other than my little cheat of using frozen shrimp. Shhh don't tell!) as well as a scratch made birthday Strawberry Shortcake, similar to the one she bought for my party on my birthday. But as her birthday quickly began to approach so did my hours at work, other friends birthdays, family obligations, and so on. With a wild schedule on my hands, the thought of making both fresh pasta, an extremely labor intensive dish, and a scratch made cake with a recipe I had never tried, had me pretty freaked out. It was only two days before her birthday that I realized that I hardly had time to even make the fresh pasta for her special birthday meal! I had to change my game plan. With strawberry shortcake on the brain, it was easy for me to quickly find the perfect little cheat alternative for my moms birthday cake that would still be just as special for her!

A few years ago a friend had introduced me to Giada De Laurentiis' recipe for Strawberry and Mascarpone Filled Cupcakes. A fantastic cook and baker, I was surprised to see my friend using Vanilla cake mix as opposed to one of the recipes from one of her many cupcake cookbooks. Don't get me wrong, I absolutely love those perfect moist and fluffy cupcakes that you get from a mix, but at the same time, there's no way you could ever get away with pretending you made them all yourself, they're just too perfect. I couldn't imagine how she would be able to disguise the obvious Duncan Hines vanilla cupcakes to her guests. Helping her through the process, it wasn't hard to see that my friend had her hands on one of the best dessert cheats I have ever come across! The cute cupcakes stuffed with the sweet mascarpone and strawberry mixture were absolutely to die for! The cake part of the cupcake was perfect, of course, but it was that delicious sweet cheese filling that had everyone in the room talking! Because she took the extra effort to inject the cupcakes with this delicious and out-of-the-ordinary filling, no one even questioned the authenticity of the cake. They couldn't have cared less whether or not the cake came from a mix. Thinking back on those incredible cupcakes, I knew I had found my moms birthday cake solution! Because I wanted to make a cake as opposed to cupcakes, and because I didn't have the expensive injector tool that my friend and Giada used for the cupcakes, I decided to make one round cake, cut it in half, and layer in the mascarpone and strawberry mixture in between the two cake slices. Absolutely beautiful and even more delicious the cake was a huge hit! Everyone loved my moms cheater birthday cake, and, just like the cupcakes that my friend had made, no one even thought to question whether the cake was from scratch or not!

This cheater recipe is definitely a MUST try! And hey, this just may be the Easter dessert recipe you've been looking for to serve to your family this Easter weekend!

Giada De Laurentiis' Strawberry Mascarpone Filled Cupcakes

Listening To:

The Maccabees - Toothpaste Kisses

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Thai Kitchen's® Easy Chicken Pad Thai

Thai Kitchen® - From Thailand to your table

After being totally blown away by the simplicity, speed, and yummy flavours in Simply Asia's® Soy Ginger Shrimp and Noodles using their Soy Ginger Noodles and Sauce pack, I was super eager to get the wok back out again yet another night this week and try out Thai Kitchen's® recipe for Easy Chicken Pad Thai using their brand of Stir-Fry Rice Noodles and Original Pad Thai Sauce. Although Pad Thai isn't a Chinese dish, it still features many of the prominent flavours found in many Chinese foods...and with a pad thai recipe as simple as Thai Kitchen's®, I couldn't help but want to try it out right away! With my tummy growling like a bear after writing out my entry for the Soy Ginger Shrimp and Noodles, I was a little concerned about how long the pad thai would take to make. The recipe stated that the dish would take approximately 25 minutes to make, but the skeptic in me rounded up to more like 45...an eternity to my already angry stomach. Despite my reservations about timing, I quickly began cutting up the chicken breasts and chopping up the peanuts.

Surprise surprise, I was wowed yet again! Just about 25 minutes later (seriously, maybe even less!) the rice noodles were tossed into the wok to be combined with the savory pad thai sauce, moist chicken strips, crisp bean sprouts, and zesty green onions, ready to be garnished with crunchy peanuts. I felt so impressed with myself and especially Thai Kitchen® seeing that my pad thai looked exactly like my favourite takeout pad thai! Ravished with hunger, I dove in making sure to get every tasty ingredient in every bite! One bite told me that this dish was a keeper...but it did need a few very minor adjustments to the recipe. The flavours were all there, they just needed to be heightened. For the amount of rice noodles in the package I felt the need to amp up the citrus and onion flavour, and because I like my heat, I also wanted to add a bit more spice. An extra squeeze of lemon (I used lemon as opposed to the suggested lime because that's what is found in my takeout pad thai, and I wanted to replicate that as much as possible), a quick cut of some green onions, and a fast chop of some fresh chili peppers was all I needed to make this pad thai the perfect takeout Thai made at home! With authentic thai flavours, a beautiful colour palette, and enough to save as leftovers for lunch the next day, I found myself texting my family members again telling them to add Thai Kitchen's® Stir-Fry Rice Noodles and Original Pad Thai Sauce to their grocery list! Now that I've given you the recipe for this awesome takeout at home, I want you to do something for me! I want you to lie to your friends and family. You heard me! I want you to LIE! Invite some friends over for dinner and say you're getting takeout. Prepare Thai Kitchen's® Easy Chicken Pad Thai and clean and hide all the evidence of making it. Play along as though you picked up the dish from your local thai restaurant and see if anyone can tell the difference. I'm willing to bet you that they won't! Try it out and leave your findings in the comment section!

Tip: Heighten the flavours even more by using Asian Cooking Oil (I used Spectrum's Organic Asian Cooking Oil) and grating in extra ginger!

Ingredients:

4 ounces Thai Kitchen® Stir-Fry Noodles

2 tablespoons oil, divided (see tip!)

1 egg, lightly beaten

4 ounces boneless skinless chicken breast, cut into thin strips

6 tbsp Thai Kitchen® Original Pad Thai Sauce

3 green onions, thinly sliced

1/2 bean sprouts

1/4 cup chopped unsalted peanuts

1-2 tbsp fresh lemon juice (taste to adjust accordingly)

fresh chili pepper, chopped very fine (use your discretion on how much based on how spicy you like your pad thai)

fresh cilantro sprigs (optional) and lemon wedges for serving

Directions:

1. Bring 4 cups of water to a boil in a medium saucepan. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

2. Heat 1 tablespoon of the oil in a large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet and set aside.

3. Add remaining 1 tablespoon oil to skillet and add the chicken; stir fry until cooked though. Add the rice noodles, pad thai sauce, green onions, bean sprouts, cooked egg, lemon juice, and chopped chili pepper; stir fry 3 to 4 minutes or until noodles are tender. Transfer onto a serving dish and garnish with cilantro sprigs (optional) and lemon wedges. Serve immediately.

Listening To:

Gotye - Somebody That I Used To Know (feat. Kimbra)

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Simply Asia's® Soy Ginger Shrimp & Noodles

Simply Asia® - Real Asian. Real Fast.

The Chinese New Year is upon us and rather than heading out to a Chinese restaurant to celebrate like I have in previous years, this year I'm taking the wok into my own hands and cooking up some delicious authentic Asian recipes right at home thanks to Thai Kitchen® and Simply Asia®! I always used to look forward to braving the cold with my family and friends to trek down to Spadina to stuff our faces at our favourite Chinese restaurant (Kom Jug Yuen anyone? A total dive, but it's tasty and super cheap!), but over the years I have come to realize just how awful the meal makes me feel after consumption. Time and time again I would always end up curled up on the couch, arms clutching my stomach, regretting every piece of barbecued pork I just downed. So this year when I received an email from Thai Kitchen® and Simply Asia® offering to send me some of their products to check out for the new year, I decided to nix the greasy restaurants and create my own Asian meals at home all week long.

Although I absolutely love exotic foods and flavours, in the past I have always been intimidated about preparing foreign dishes because I was simply unfamiliar with a lot of flavours and techniques found in different cuisines such as Asian, not to mention the array of different dishes within each country in the continent. Thai Kitchen® and Simply Asia® offers a fantastic introduction to Asian cuisine as all of their products feature authentic Asian flavours using premium ingredients (no artificial flavours/colours/preservatives). I began my foray into Asian cooking with Simply Asia's® recipe for Soy Ginger Shrimp and Noodles using their Soy Ginger Noodles and Sauce pack. This was the perfect starting point for me as the product is basically a meal in a box (and I ain't talkin' about no Kraft Dinner!), with each box including a carb (noodles or jasmine rice), a sauce, and a topping, with vegetable and protein suggestions listed on the back. Simply Asia's® dinner packs are awesome because they allow you to get a sense of the different flavours and ingredients that go into each Asian dish, while still giving you the freedom of adding your own veggies and protein, and best of all they are wildly easy and quick to prepare! My mom and I both loved and devoured the tasty and flavourful dish, going back for not seconds, but thirds! I can't tell you how many times my mom proclaimed "this is so GREAT!" between bites, even jotting the name down on her grocery list to pick up more to give to my sister! Despite how much of the meal I ate that evening, my stomach felt totally fine all night, which came as no surprise to me because I was able to actually control what was going into my meal. Now that I've given one of Simply Asia's® 10-minute dinner packs a try, I feel ready to take the next step and try out Thai Kitchen's® recipe for Easy Chicken Pad Thai using their brand of Stir-Fry Noodles and Original Pad Thai Sauce. My mouth is watering just thinking about it, so it's time to sign off and get cooking! Review to come!

Why I Love Simply Asia's® Soy Ginger Noodles & Sauce:

It allows you to gain the confidence to create your own asian meals from scratch, and gives you a wonderful and delicious time-saving option for busy mid-week evenings!

Tip: Heighten the flavours even more by using Asian Cooking Oil (I used Spectrum's Organic Asian Cooking Oil) and grating in extra ginger!

Ingredients:

1 package Simply Asia® Soy Ginger Noodles & Sauce

1 tbsp oil (see tip!)

2 cups assorted vegetables, such as snow peas and red bell pepper strips

1 pound medium shrimp, peeled and deveined

pinch ground white pepper (I didn't have white pepper so I used black)

1 tsp sugar

Directions:

1. Cook noodles as directed on package, omitting salt. Drain and rinse with cold water.

2. Heat oil in large nonstick skillet or wok on high heat. Add vegetables; stir-fry 2 minutes. Add shrimp and white pepper; stir fry 1 minute.

3. Stir in sauce and sugar. Reduce heat to medium. Add noodles; toss to coat well and cook until heated through. Sprinkle with topping and serve immediately.

Listening To:

Chinatown - Do Make Say Think

Cheaters Handbook: Rice Stir Fry

The rushed mid-week meal, the bane of my existence. Why is that whenever I'm the most rushed, tired, and stressed I'm also the most hungry? I mean really, give me a break here! Luckily I have a few quickie meals up my sleeve that I know I can turn to when my schedule goes out of whack. One of my favourite quickie meals is a little cheaters stir fry dish that I picked up from my parents. My Cheaters Handbook Rice Stir Fry is super quick to put together, uses up leftovers hanging around your fridge, it is healthy, and of course it tastes so good you'll be happy to eat up the leftovers for lunch the next day! How's this for a quickie weeknight meal: Warm and nutty brown rice enveloped in sweet and savory honey garlic sauce, tossed with crunchy vegetables, crisp toasted almonds, and leftover meat, with bursts of sweet green peas throughout. I may as well call this dish Stress Be Gone Stir Fry!

Tip: If you know you're going to be rushed later in the week, prepare some of your stir fry in advance. Wash and chop all your veggies, pickup a roast chicken from your local grocery store to shred up later, and toast your almonds. When you're rushed and stressed later in the week, you'll be happy you did the prep work in advance.

Ingredients:

1 tbsp olive oil

1 onion, chopped

1 can green peas, juice drained (if you have fresh green peas use them!)

any other veggies you have on hand (ex. mushrooms, broccoli, bell peppers, etc.), chopped

about 1 cup shredded or sliced leftover chicken, turkey, pork, or steak

4 servings of quick cook brown rice

about 1/4 cup of your favourite bottled honey garlic sauce (I like VH Honey Garlic Cooking Sauce)

a handful of sliced almonds, toasted

Directions:

1. In a large skillet or stir fry dish, heat olive oil at medium heat. Add the onions and sauté until soft and translucent. While onions are sautéing, make rice, following the directions on the box.

2. Add the green peas, and any additional veggies to the onions and continue cooking until veggies are tender but still crisp. Add the leftover meat part way through cooking to heat.

3. Mix the cooked rice into the skillet and stir to combine. Add the Honey Garlic sauce and almonds, stir together and cook for another 3-4 minutes. Serve hot.

Listening To: Sam Roberts - Bridge To Nowhere

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Cheaters Handbook: Chicken Vindaloo

I remember in grade 2 doing a special unit in school about Indian culture. We learned all about Indian music, dance, clothing and food. Although I loved the bright colours and gorgeous embroidery in Indian dress, as well as their interesting music and lyrical dances, I have to admit, I wasn't too fond of Indian cuisine. Being only a child, I found the spices to be a little overwhelming for my young palate. It wasn't until last summer when I visited my friend Lee-Anne from out of town, and was cooked a spectacular Indian Chicken Vindaloo, that I learned how much I love the exotic and spicy flavours of Indian Cuisine.

Since that fantastic dinner with Lee-Anne, I haven't stopped dreaming about her Chicken Vindaloo. In fact, I'm pretty sure I have messaged her more than a few times requesting her to please oh please come back to Toronto and make it for me again! This has become a little tricky, seeing as how shortly after the summer ended, Lee-Anne moved to British Columbia.

When I got word that Lee-Anne had plans of coming back to Toronto for a visit, my mind was immediately filled with thoughts of all of our incredible memories together, her infectious laugh, warm heart, and beautiful soul...oh...and of course Chicken Vindaloo. Once again I was stuck with this Indian dish on my mind. Although the thought of trying to make this dish scared me, I couldn't stand the thought of waiting another day before tasting it again!

Because I'm not yet familiar with many Indian dishes, spices, and cooking methods, I decided to take a shortcut on my first attempt at making Chicken Vindaloo. So here we have it, my Cheaters Handbook Chicken Vindaloo. The trick here is to pay attention to little details, because when it comes down to it, its all in the details!

I started off with a jar of Chicken Vindaloo sauce. Oh yes, my friends, this is certainly a cheater, but a delicious and beautiful one at that! Because the sauce is going to be the base of your dish, I would highly recommend doing some research on the best store-bought Indian sauces. Find one that has flavours that you like or you know are authentic. Follow the directions on the bottle and from there the fun begins! Look up different Chicken Vindaloo recipes as well as Indian takeout menus to get ideas on what else can be added to the dish. For example, my store-bought bottle only required chicken, canned crushed tomatoes and rice. To make it my own, I first added more tomatoes because I like more of a tomato sauce in my Vindaloo. I also read the list of ingredients, and added more of some of the spices that I know I like, so that the tomatoes would not overwhelm the spice. I also boiled some potatoes to stir in with my chicken, as well as some fresh cilantro to add a bit of brightness to the dish. I finished the dish with a drizzling of tangy yogurt to act as a cool and refreshing saviour to all that heat. The Chicken Vindaloo ended up incredible, and it was all thanks to my little personal touches!

Suggested Additions:

• Cilantro
• Parsley
• Potatoes, peeled and cut into chunks
• Coconut milk
• Plain yogurt
• Spices such as: garam masala, turmeric, paprika, cumin, coriander, cayenne pepper, peppercorns, cardamom, cinnamon, cloves, chili powder, bay leaves
• Onions
• Ginger
• Garlic
• Tamarind
• Coconut vinegar
• Curry powder or paste

Listening To: Stuntin' with a Milli - Basic Physics

Cheaters Handbook: Chicken Fajitas

How convenient that one of my favourite suppers also just happens to be super fast, easy, and can be made even easier with a little help from my Cheaters Handbook! Chicken fajitas are already very easy to prepare when cooking your own chicken as a filling, but it is made all the more easier when you purchase precooked, sliced, boneless skinless chicken breasts from your grocery store.

Yes, it's true that the flavour can be amped up to amazing levels when preparing your own chicken, but for someone like me who is always on the run, it's good to have a quick and easy alternative to cooking. Precooked boneless skinless chicken breasts can be stored in the fridge, ready to be added to any sandwich, salad, or tortilla. Despite taking the shortcut of using precooked chicken, you can still add loads of personality and flavour to your fajita by raiding your fridge for fillings. You can also easily prepare some special fillings in advance that you can store in the fridge until serving. Try sauteing some chopped onions with jalapeno peppers. Or how about throwing some bell peppers on the barbeque to roast. See what you have on hand and play! The options are endless!

Tip: To heat your flour tortillas, wrap them in tin foil and bake in the oven or toaster oven for 5-7 min

Suggested Fillings:

• Sliced chicken
• Cheddar cheese
• Monterey jack cheese
• Lettuce
• Chopped tomatoes
• Salsa
• Sour Cream
• Guacamole
• Raw onions
• Jalapeno peppers
• Sauteed onions
• Onions sauteed with jalapeno peppers
• Cilantro
• Roasted bell peppers
• Hot sauce
• Avocado

Listening To:

On To The Next One - Jay-Z Swizz Beatz

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Cheaters Handbook: Rosemary Focaccia Bread

There's nothing like warm bread fresh out of the oven. It's just another one of those food items that screams 'comfort'. My dad bought a bread maker a few years ago and it was amazing waking up to freshly baked bread every morning...for about a week. The problem with homemade bread is it is a very time consuming process, even with expensive bread makers. After a week of making bread, the machine ended up down in the basement, never to see the light of day again. Don't get me wrong, I love the process of making bread with your own two hands, the kneading, resting, braiding, and so on. But we don't all have the time for that. So Ihave found a way around that. Here is my Cheaters Handbook recipe for Rosemary Focaccia Bread.

I love this cheat because you can plan ahead or do it all last minute, you can improvise with the recipe a ton and add a lot of your own character, and it tastes amazing! The trick is purchased pizza dough. Pizza dough has a very similar texture to focaccia bread, and, just like focaccia bread, you can add a large variety of different ingredients and flavours. You can purchase pizza dough at most grocery stores, or even ask your favourite pizza restaurant if you can purchase a bag of their dough, you would be surprised how many will say 'yes'.

Pizza dough can stay in the fridge for about three or four days, so you can easily plan out your bread in advance. The bread that I have made here is just one of many different ways you can make your pizza dough focaccia, so try experimenting with all sorts of different ingredients. try out different herbs, spices, and vegetables, and have fun! This bread is great to serve to guests because it looks like you put a lot of effort into it (it's really a gorgeous looking bread) and you can cater it to the other courses you are eating. The night I served the Rosemary Focaccia Bread to my family, my mum was making spaghetti. I wanted to make a bread that would compliment the spaghetti sauce, so I mimicked a lot of the flavours found in the meat sauce. The meat sauce had garlic, rosemary, and parmesan, flavours that taste great in bread, so I topped my pizza dough with that.

Ingredients:

1 bag of pizza dough

olive oil

flour for pan

pureed garlic

rosemary leaves

parmesan cheese, grated

sea salt

Directions:

1. Take dough out of fridge and let rest at room temperature for 30 minutes to an hour. Brush olive oil onto pan and lightly dust with flour. Shake off excess flour.

2. With your hands held together like fists, hold up the dough and form into desired shape and size. The fists will help to resist tearing.

3. Place onto floured pan and brush dough with olive oil.

4. Spread pureed garlic over dough and sprinkle with desired amount of rosemary, parmesan, and sea salt to taste.

5. Place in a 400º oven for about 15 minutes (depending on thickness) making sure to keep your eye on the dough (a thinner focaccia may bake very fast depending on your oven). Remove from oven and slice.

Cheaters Handbook: Country Kegger Caramel Apples

My friend Robin is incredible. We have known each other for a few years now, but it was only until this year that we grew really close. She is one of those friends that you can always count on, whether it's offering advice, sharing a huge portion of poutine, or cracking you up till you're crying laughing, she is just the best! But, I recently learned something a little....unsavory about my dear Robin, the girl....gosh, I can hardly say it...the girl loves Country music! I know, it should be a crime! But she just can't get enough of it. Because she plays it so much, it has gotten to the point where I wake up every morning to songs like Honky Tonk Badonkadonk, or She Thinks My Tractors Sexy stuck in my head! I kid you not, those are real songs! So for Robin's 22nd birthday this past Friday, she wanted nothing more than to host a Country Kegger at her house to celebrate the occasion.

Clearly I had to chip in to the food department for her birthday! Nothing gets me more inspired to cook or bake than a theme! I had thought about making a giant cowboy hat-shaped cake, but figured it would end up look like a big blob in the end. So that's when I thought of Caramel Apples. The first time I ever even ate a Caramel Apple was sitting on top of a hay stack at a farm, so I figured this treat would be perfect! There are several recipes out there for making Caramel Apples from scratch, but seriously, why bother when it is so super simple to make them the cheating way? Simply melt down some purchased Creamy Caramels, add some cream and you're good to go! Dressing up your Caramel Apples also adds a great personal touch to the individual treats. Nuts, candies, sprinkles, and other toppings are great to dress up the dessert. I personally love my Caramel Apples rolled in chopped nuts, but due to nut allergies in Robin's family, I refrained from it.

Despite the Country music, the party ended up being a wild success! A well deserved good time for one of the most beautiful people (inside and out) that I know! I love you Robin and wish you all the best for your 22nd year! xo

Ingredients:

12 apples (approximately)
12 popsicle sticks or pieces of dowel
700 g Creamy Caramels (approx. 100 pieces)
6 tbsp cream

Additional Toppings:
chopped nuts
melted chocolate
chocolate chips
spun sugar
toffee chips
sprinkles

Directions:
1. Remove stem from each apple. Insert popsicle sticks or dowel into the top of each apple. Set aside.

2. Melt Creamy Caramels with cream in the top pot or bowl of a double boiler on medium-high heat . Stirring occasionally.

3. While the caramels are melting, prepare a baking sheet large enough to fit all apples lined with a Silpat mat or wax paper. If using additional toppings, prep them in separate bowls.

4. Once caramel is smooth, dip each apple into the melted caramel, making sure to coat all of the apple. You may use a spoon to help to cover. Lift the apple out of the caramel and let the excess caramel drip off.

4. If using additional toppings, immediately top the caramel covered into your choice of additional topping or spoon the topping onto the apple.

5. Set the apples on the lined baking sheet to set, making sure the apples are not touching.

6. Let chill in fridge for about 2 hours. Eat within 2 days.

Cheaters Handbook: Matzo Ball Soup

It seems everyone has a cold these days.  I've given up trying to prevent myself from getting it, because I think it's inevitable that we're all going to get it no matter what.  This past week my mum was sick with a cold, and of all weeks for her to be sick, this was certainly not a good one!  On Wednesday evening we attended (well, I worked the event, she attended) the Chilean Wine Festival in the Historic Distillery District's Fermenting Cellar, and on Thursday evening we attended Grapes for Humanity's A Chocolate and Wine Fantasy at the Four Seasons Hotel.  Two spectacular events that she could not be sick for!  How awful to have the opportunity to attend such incredible events, and not even be able to taste what is being served!  So to get my mum back into top form, I whipped up some Matzo Ball Soup for her. 

Matzo Ball Soup is very easy to make no matter which way you make it.  Matzo Ball Soup from scratch is delicious, but it is just as tasty when made from a package, you just need to know the right tricks and cheats to step it up a notch.  Let's face it, who really wants to slave over a hot stove making broth from scratch when you can easily spice up a bought broth in a matter of minutes.

Making matzo balls is insanely easy using a packaged mix (Manischewitz is one of the best brands), and they taste great.  Although packaged mixes only tell you the very basic way to make matzo balls, it is important to take the recipe a tiny step further by seasoning up your matzo balls with salt and pepper, and even go beyond that by adding some fresh parsley.  You may also add some texture and nutty flavour to your matzo balls by adding some chopped toasted walnuts.  If you would prefer to make your matzo balls from scratch, here is a a recipe from Cooking On the Side  that has been adapted from an episode of Bobby Flay's Matzo Ball Throwdown.  Also note that when you are forming your matzo balls, make them about half the size you want them to be once cooked.  The matzo balls puff up to double their size once cooked in the broth.

Additional Matzo Ball Add-Ins:
chopped fresh parsley
salt and pepper
chopped walnuts

After you have made your matzo balls, (it is at this point that the matzo ball batter should be chilling in the fridge), it is time to kick up your broth.  When using any type of packaged broth, it is important to build on the basic flavour that they have provided you with.  Make the broth your own by chopping up some additional vegetables and fresh herbs.  Add the additional ingredients to the simmering broth 10 minutes prior to adding the matzo balls.  The additional ingredients add flavour, texture, and nutrients to your soup.  This time, I chose to add an extra hit of ginger, as ginger acts a fabulous natural cold remedy.   Below are some suggested additional ingredients to use as a guide:

Additional Broth Add-Ins:
chopped carrots (and/or heirloom carrots)
chopped green onions
chopped dill
chopped parsley
grated ginger
chopped leeks
chopped turnips
thyme
shredded cooked chicken

Cheaters Handbook: Popeyes Biscuits

It's funny, I have never been inside a Popeyes in my life, nor have I ever even tasted a bite of their chicken, but I sure can't get enough of their warm and buttery biscuits. I have only had them a few times, because I refuse to walk into a Popeyes , purely for the intoxicating smell of friend chicken that makes me feel sick. So I knew that in order to fulfill my love of their biscuits, I would have to make them myself. I had thought that it would be difficult to find a recipe replicating the famous Popeyes Biscuits, but a simple google search led me instantly to several Popeyes Biscuit recipes. And what do you know, the recipe was as simple as can be!

This recipe for Popeyes Biscuits, from Cooks.com, is another Cheaters Handbook recipe. With the help of Bisquick mix, making your own Popeyes Biscuits is as simple as can be! In my google search, I found two variations on the recipe, one with 7-Up, and the other with Club Soda. I didn't have any 7-Up in the house, so I used Club Soda. I was very worried once I had combined the ingredients together, as the dough was incredibly wet. I could barely get it out of the mixing bowl, not to mention cut them into biscuits. After two failed attempts at cutting the sticky, wet dough with my biscuit cutters, I ended up just scooping them onto my baking sheet and trying to form them from there with a spoon and my hands (which, at this point, were covered with dough...as well as my sleeves and hair!).

Thank goodness the biscuits turned out wonderful! They were warm, crisp on the outside and soft on the inside, with a delicious buttery taste. With a swipe of salted butter, my homemade Popeyes Biscuits were near perfection! I think that they would have been able to reach the point of perfection had I used 7-Up. I can see how the citrus flavour of the soft drink would give the biscuits a little extra flavour that I thought it was lacking, although I can see the recipe succeeding with the Club Soda with the addition of some salt. These biscuits are the perfect accompaniment to any meal...in fact, I think there is one left over that I am going to have right now!
Tip: Instead of using a biscuit cutter, scoop and form your biscuits with a trigger ice cream scoop.
Tip: Make this for your Thanksgiving dinner!!

Ingredients:
2 cups Bisquick mix
1/2 cup sour cream
1/2 cup 7-Up or Club Soda
1 tsp salt (if using Club Soda)
about 1/4 cup butter, melted

Directions:
1. Cut sour cream into biscuit mix.

2. Add the 7-Up or Club Soda and stir to combine. If using Club Soda, add the salt at this point as well.

3. Pour half of the melted butter onto baking sheet.

4. Using a trigger ice cream scoop, scoop the dough, and release onto baking sheet. Do not allow the individual biscuits to touch, as they will spread once baked.

5. Pour the remaining melted butter on top of the biscuits.

6. Bake at 450º for 15-20 minutes.

Cheaters Handbook: Crumble or Crisp in a Pinch

Don't you hate those nights when you have a major craving for dessert, yet there is nothing in the house to satisfy your craving? Well say goodbye to those nasty unfulfilled cravings because I have got just the trick for you!  Fruit crumbles and crisps are one of my favourite desserts, as you may know from my previous post on my Strawberry Blueberry Apple Crumble.  So when I get a craving for dessert, a delicious crumble or crisp does just the trick!  After a particularly unfortunate unfulfilled craving night, (I may have attacked a pint of freezer burned chocolate ice cream) I decided to be proactive about things.  The next time a dessert craving came along I wanted to be armed and ready! This lead me to make up a batch of crumble and crisp topping that I could keep on hand in the fridge.  The topping keeps in an airtight container for 4 weeks, allowing you to be prepared for a whole month!  So when that craving comes along, you simply chop up some fruit (or use frozen fruit), top with your readymade topping, and bake!  Only you in the house and you don't want to make an entire crumble or crisp for just yourself?  This is also perfect for individual desserts!  Just place fruit and topping in a ramekin or small dish to bake and place the remaining topping back in the fridge for another time. 

Tip: If you don't have a food processor to pulse topping ingredients, you may use a bowl and 2 knives to combine.  

Ingredients:

Crumble Topping

1/2 cup cold  butter, cut in chunks

1 cup flour

3/4 cup brown sugar, packed

1 tsp cinnamon

Crisp Topping

1/2 cup cold butter, cut in chunks

1/2 cup flour

3/4 cup brown sugar, packed

1/3 cup oatmeal or graham wafer crumbs

1 tsp cinnamon

Additional Optional Add-Ins

shredded or flaked coconut

chopped toasted nuts (such as almonds, pecans, walnuts, hazelnuts)

granola

raisins

other dried fruit (such as dried cranberries, apricots, dates, prunes, cherries)

Filling

any fruit you like to fit your dish (in the one pictured above, I used peaches, raspberries, blueberries, and strawberries)

several shakes of cinnamon 

Directions:

Crumble Topping

1.  In a food processor, pulse topping ingredients of your choice until crumbly.  

Fruit Crumble or Crisp

1.  Grease a baking dish of whichever size you like (no bigger than 10 inches large).  

2.  Peel, pit, and slice fruit (if needed).  Combine fruit in a bowl and mix in cinnamon. Empty fruit into baking dish, making sure to spread fruit evenly. 

3.  Bake at 375 º for 40 minutes. Serve hot or cold (I prefer hot with a scoop of vanilla ice cream!).  If using an individual dish, bake for 20-25 minutes.

Cheaters Handbook: Tortilla Pizzas

Alright cheaters, get on your reading glasses and get ready to save this little baby to your favourites, because you are not going to want to miss this one! This cheat is one of my absolute all time favourite cheats! It is insanely simple, comes out amazingly delicious, looks out of this world yummy, you can cater it to your own personal taste, aaand it is perfect for entertaining. I am talking about the Tortilla Pizza. Just like a great thin crust pizza, the Tortilla Pizza sure does hit the spot. My Tortilla Pizza is inspired by my favourite pizza restaurant (Torroni anyone?), that always uses fresh ingredients to pull out high quality, authentic Italian pizzas. No, a pizza with a tortilla crust isn't exactly authentic. But I promise you, once you have added your favourite ingredients to your tortilla, you will be convinced that you should open your very own pizza parlor. This week I made two Tortilla Pizzas for myself, putting on the following ingredients for the first pizza:

• olive oil
• tomato sauce
• mozzarella cheese
• fresh Ontario tomato slices
• dried oregano
• red pepper flakes
• nicoise olives
• ribbons of fresh basil

For the second pizza, I simply added some prosciutto slices to the above ingredients. Creating this delicious pizza only took about 5 minutes in total! Think about how great your next party or get together would be serving up your very own Tortilla Pizzas! Simply make a pizza topping bar, allowing your guests to add whatever they want to their tortilla. Pop them into the oven for a few minutes, and your you're good to go!

Tip: Use whole wheat tortillas to bump up the health factor.

Tip: Try adding a little tomato paste for a little concentrated sweet tomato flavour.

Tip: To add extra flavour, grill your pizzas on the barbeque.

Ingredients:

flour tortillas

olive oil

tomato sauce, pesto, or other spread

cheese of choice

vegetables of choice

meat of choice

dried oregano

red pepper flakes

fresh herb of choice

Directions:

1. Lightly brush olive oil onto tortillas. Spread sauce or spread of choice onto tortillas. Layer cheese on top of sauce.

2. Sprinkle with dried oregano and red pepper flakes. Add vegetables and meat.

3. Bake in oven or toaster oven at 300º until cheese is melted and beginning to bubble.

4. Remove from oven and sprinkle with fresh herbs.

5. Consider opening your own pizza parlor because your pizza tastes that damn good!

Cheaters Handbook: Fresh Herb Ice Cubes

My backyard is full of beautiful fresh herbs, so they have become a constant source of inspiration for me.  Recently, they have even found their way into my ice cubes! This little trick is a great way to add a hint of flavour to water, iced tea, or any other cold and refreshing drink, as well as a touch of sophistication.  It makes all the difference in terms of appearance when serving your guests a glass or pitcher of water at the table.  I put lemon balm leaves and mint leaves in my ice cubes because I find their flavour the most versatile for summer drinks, but you can experiment with whatever you have!  Simply fill your ice cube tray with water and add an herb leaf to each ice cube pocket.  Ta da! That is one stylin' ice cube tray!

Antipasto Platter

The word antipasto when translated into Italian literally means "before food."  It is a platter that usually consists of an assortment of foods such as smoked meats, cheese, fish, and vegetables meant to stimulate the appetite.  I don't know about you, but a table full of such delicacies not only stimulates my appetite, but it is able to act as the star of my whole meal!  During the summer months, I much prefer to eat lighter meals, several times throughout the day.  So a thoughtfully prepared antipasto platter is enough to keep me happy for a while and is satisfying enough to be served as dinner.  And besides, who could resist an array of gourmet cheeses, meats, fruits, and bread?  Not me that's for sure, especially if its paired with a delicious red wine! 

I put this in my Cheaters Handbook category because I think it is a great idea for my frightened future foodies to consider for entertaining.  An antipasto platter is extremely simple to prepare, as you just need to purchase the food and present it nicely!  This allows the host to be relieved of the pressures of cooking for guests, and will have more time to spend with guests, rather than in the kitchen.  Although this seems very basic, you are still able to use your imagination when selecting the various foods that you will serve.  For instance, try to select a type of cheese that you have never tried before, like a Cumin Spiced Gouda, which is presented in the photos above.  You may also like to experiment with different types of platters.  Why not take your platter to another destination?  Give your platter a Japanese theme and present to your guests a selection of Japanese appetizers paired with saki.  

In the antipasto platter above I have presented:

• Serrano Ham
  
• Sliced Cantaloupe
  
• Spiced Green and Black Olives
  
• Creamy Havarti 
  
• Spiced Cumin Gouda
  
• Blue Cheese
  
• Jarlsberg Reserve
  
• Green Grapes
  
• Fresh Baguette
  
• Gyoza (a random addition, I know, but I love the stuff and really wanted it!)

Tip: When making up your platter, try to look for different colours.  For example, get two different types of bread, one whole grain, one white.  Also, try different coloured grapes.  It will make your platter appear even more appetizing!