Stuffed Chicken Leg

It has been awhile..Well school is going great and I have been pretty tied up these past few weeks. I have decided that instead of posting the recipe of what I am making I would post just the image. If you decide you would like to try this recipe, please feel free to email me. This is an upcoming project I have to prepare for an exam. I made a few variations to the recipe. Hope I got this down..Cheers

Tis the season for a Stuffed Chicken Leg. A festive dish that packs a powerful punch. Flavourful stuffing, moist and tender meat cooked to prefect ion and drizzled with a Chicken Sauce Reduction. Served over a bed of Parsley and Garlic Mashed Potatoes and Glazed carrots on the side.

Baked Asiago & Blue Cheese Dip

Taking an already great recipe and making your own adjustments is a fun way to experiment with taste. This Dip that usually contained Cheddar Cheese has been transformed to create a mouth-watering bold flavour. Adding a few extra ingredients like Sun-Dried Tomatoes and Blue Cheese brought forth a colorful dish that won't soon be forgotten. Enjoy every bite on your favorite cracker or with a fresh loaf of Crusty Bread. The aromatic smell that escapes your oven while it's cooking will excite your taste buds.

Blue Cheese and Sun-Dried Tomato Deviled Eggs

An appetizer that you can play around with to make your own. The sharpness of the Blue Cheese combined with the Sun-Dried Tomatoes create a bold flavour that lingers. I thought of making something a bit different than your average Deviled Egg so with a few different ingredients I came up with this recipe. These Deviled Eggs would be great paired with a Spicy Red Wine.

Cream of Celery Soup

As you are all aware I am taking Culinary Management at George Brown College in Toronto. I have been steadily learning all sorts of useful information, my brain is a bit on overload right now. Our Labs at school, almost remind me of a sewing factory, with people on each side of you as well as in front. Chopping, Blanching, Simmering and a televized clock counting down the minutes until I have to present my dish to the Chef, it's a great motivation for why at the end of my two years, it will have been worth every minute.

One of the most flavourful Cream of Celery soups I have ever had the pleasure of preparing.With this recipe you will be able to prepare your own Vegetable Stock from scratch, as well, prepare a delicious Cream of Celery Soup. Give it a try, you won't be disappointed. Recipe courtesy of Chef Brown and Chef Tomaselli; Culinary Skills 1, George Brown College.

Harvest Chilli

Fall has arrived and so has harvest time. We recently took a day trip to Sandbank Provincial Park, two and a half hours out of Toronto. It was a beautiful sight to see, fine white sand, sand dunes, sea shells and some of the clearest water I have ever seen in a lake. On the way the fields were lined with Pumpkins and Corn. I decided to try something different to make use of a pumpkin. The off road Fresh fruit stand that we decided to stop at had quite the variety of vegetables. My best find was mini Pumpkins that were selling for one dollar each. If your going to be entertaining this Fall be sure to pick up a few pumpkins, they make a great bowl and give a great taste to the Chilli you put inside them.

Saskatoon Berry Bush Pies

Welcome back!! After a great summer and my recent move to Toronto, I had a chance to get outdoors and come up with a few new recipe's. With a 4'x8' U-haul packed up Riley and I hit the road to Toronto. The scenery along the way was breathtaking, we had the chance to camp at some beautiful sites on our way through Ontario. Here's a little something I came up with at one of our campsites you might want to try out. A true Saskatchewan prairie favorite.

Whole Wheat Banana Bread

I will be a bit busy for the next little while but there will be new dishes to come in the next couple of weeks. So keep an eye out for them.

Taking a classic and switching it to Whole Wheat is easy. However I would definitely put an extra Banana in this recipe. Whole Wheat Flower can sometimes overpower a taste as simple as Banana's but the flavour is still there. The splash of Orange Juice in this recipe adds just the right zing as well.

Brewhouse Beef Stew

Comfort food; and what better way to say comfort than to make the Broth from a Saskatchewan brewed Beer. I found that the Meat in this Stew was really tender. I would have preferred to use a darker Beer in this recipe like a Guiness but you gotta use what you got. A tasty stew with a little kick.

Grilled Bacon Spinach Tomato Sandwich with Pineapple Pesto Aioli

This is a quick lunch snack that takes less than 10 minutes to prepare. A classic BLT turned to a gourmet sandwich you can make at home that means no pricey restaurants. The sweetness of the Pineapple brings out a flavour in the Bacon making this Sandwich an instant favorite.

Moroccan Chicken Pizza

I absolutely love playing around with new spices so when I looked up traditional Moroccan Spices I just had to make something with them.

Double Chocolate Chip Cookies With A Twist

I was asked to do something with Chocolate for one of my posts, as you know by now from some of my other recipes it just wouldn't be your normal Chocolate Chip Cookie that everyone else makes. I must admit these Cookies have become an instant favorite. I don't even have to worry about the calories one bit. The first batch that came out of the oven I like to call my personal batch because after I had one I could not stop eating them. I'm still thinking about them and may have to head to the kitchen to have another. I think this recipe will surprise you, not only by the ingredients but by the "Whoa" factor you'll get from the first bite. I seen this recipe on A television show and thought "how interesting". So I decided to give them my own twist by switching up a few of the ingredients. Imagine a Cookie that you get your Fibre and Iron in all at once and it tastes great. As for the twist No Flour, but Black Beans.

Green Apple and Radish Salad

I was kind of skeptical about the taste of this salad at first, but after trying it out...the taste was one of a kind. A warm and sweet combination that left a great impression when paired with the crumbled Feta Cheese. The dressing over top of this salad is the exact same that was used to put on the Tomatoes on my BST Panini's. This salad will add colour to your plate and a great Spring flavour. Inspired from a Onion and Apple salad I had seen.

Roasted Lime Taco Chickpeas

Tired of regular store bought nuts? Try this recipe for a crunchy snack. I thought this would be a great snack to put out at a party or just to sit down to a good movie with. Oh and did I mention they are healthy and a great way to get your Fibre?

Mini Cinnamon Buns

Here's a great tasting everyday treat that has been around for as long as I can remember. My mother always made cinnamon buns and filled the house with their aromatic smell. I thought I would take a chance and see what I could come up with by using Whole Wheat Flour and a bit less Sugar than would normally be used. The outcome was a Delicious smaller version of what my mother makes that packed a powerful punch to the taste buds.

BST Panini Appetizers With Strawberry Aioli

So there was a photo shoot at the house today that went through the lunch hour. I didn't want to make something extravagant or should I say a sit down meal. So, I decided to come up with a great idea for a quick appetizer. Even though there were two vegetarians in the group it was still a hit. The Avocado wasn't quite ripe enough to make my Avocado Aioli so I had to substitute for strawberries. The Strawberries created a whole new flavour. I will definitely make this again.

Soft Pretzels with Lemon Dill Dip

A great snack to get you through the afternoon. I enjoyed making these Pretzels because it took me back to being a kid and playing with my first batch of play dough. I cant think of a better snack then a Soft Pretzel, its shape and taste make this a fun treat. Serve with dip, on their own, with salad or along side your favorite soup. I tried making these with Whole Wheat Flour but they just didn't seem to roll out as easy as All-Purpose Flour. Maybe next time I'll try half Whole Wheat and half All Purpose. This recipe is very simple and ready in less than 40 minutes.

Mojito Sundae In A Waffle Dish

Refresh this Summer with a cool treat that will amuse your taste-buds. we all know it as a refreshing drink, but now we can savor every last bite. Homemade Ice cream means you control what goes in it. Create all sorts of delicious Ice Creams just by switching up a few ingredients. I made this Ice Cream in a machine, but it could also be made with a simple Zip Lock bag..This is a very easy recipe without having to make a Custard or use a pot for cooking.

Whole Wheat Banana-Blueberry Waffles With Red Pepper Poached Eggs

A healthy way to wake up and set the mood for the rest of the day. I get tired of the same boring Eggs everyday, so I decided to kick them up a notch by adding a tasteful pepper. Paired with my Whole Wheat Banana-Blueberry Waffles makes breakfast time a sure hit. Even if you don't have a waffle maker this mixture can definately be used to make tasty a pancake. Topped with your favorite surup, the neighbours just may be knocking at your door.

The Sweet Pear

Halved Pears with Fig and Pine Nut filling. This Italian desert is a refreshing flavour for anyone with a sweet tooth. Paired with a Mixed Berry Sherbert and Vanilla Yogurt makes this Pear good to the last bite. Brandy and White Wine bring out a flavour like no other. Go ahead Indulge!!

Apple Braised BBQ Ribs With Bourbon BBQ Sauce

Ribs that are sure to get anyone's BBQ season started. A great way to get a sweet taste to compliment any piece of meat is Apple Juice. By boiling these ribs in Apple Juice before barbecuing you will add flavour and create fall of the bone goodness. The Bourbon BBQ Sauce will definitely add a kick to these already mouth watering ribs. I paired these ribs with Dill and Sea Salt Sweet Potato Fries and Spiced Broccoli. Trust me with these three tasteful dishes together you will not have any leftovers, so be sure to make enough.

Spiced Broccoli

Though this was not my cooking it has become a favorite that has been served many times in the household. I would let you know who made this dish, but then you may not be reading my blogs anymore. As well a credit has to go to Cindy for the use of her kitchen and all of her opulent kitchen supplies.
A quick side dish with a oversized flavour. Garlic and pepper flakes make this Broccoli something that you can pair with most any meal.

Baked Sea Salt and Dill Sweet Potato Fries

French fries with a sweet taste fresh from the garden. This Potato has been popping up in more places every time you turn around. The sweetness of a Yam makes these fries come alive with a healthy alternative rather than your local deep fried friends. Paired with an Avocado Garlic Aioli, I can not think of anything better for dipping.

Avacado Garlic Aioli

A great Aioli for most anything you can imagine. I have used this on everything from Sweet Potatoes, Burgers to Wraps. The Creamy texture mixed with the Garlic and fresh Basil make this an instant favorite.

Fresh Lobster With Garlic Parmesan Butter

The perfect color for a Valentine's Day feast. Lobster is delicious when prepared right, and I must admit this particular lobster was boiled just a bit too long. Learn from your mistakes is a great phrase that comes to mind. An easy way to know if your lobster is overcooked, well because it will be a bit chewy. But once you slip your Lobster in this flavorful Garlic Parmesan Butter you'll forget about your mistake if you happened to overcook it.

I paired this Lobster with Snow Crab Legs and used the same Butter for dipping. This meal was a great way to dig in and get messy. No need for a fork and knife here, except maybe to get the meat out of the Crab Legs.

Garlic Parmesan Butter:

1/4 cup Butter

2 Tbsp Parmesan Cheese(powdered works best)

1 clove fresh Garlic minced

In a saucepan melt Butter and add Parmesan Cheese and minced Garlic. After butter has completely melted if available place it in a small Fondue Pot with a Tea Light candle under to keep it warm throughout the course of the meal.

Boiling The Lobster:

Bring a large Stock Pot to a boil with enough water to completely cover the lobster. Place live lobster in head first. If you choose to cook the lobster from it's deceased state you can do this now by placing a large knife in the space between it's eyes and make a slice through. Trust me it was a bit of a sad day when the time came for me to submerge my Lobster in boiling water.

The water will reduce in heat after the Lobster has been added. Bring water back to a rolling boil then reduce to medium heat. Cover the pot and cook for 5 minutes for the first pound and 1 minute for every pound after.... LOBSTER WILL OVERCOOK ALMOST INSTANTLY....So when you have timed for each pound remove immediately.This is where I messed up, I would go a bit less then the minute per pound. Lets say 50 seconds.

Place cooked Lobster on paper towel to drain water off. For serving twist off each claw leaving the claw joints in tact. Use a nutcracker or mallet to remove meat. Hold the body of the Lobster with a clean kitchen towel.(it should still be hot) Remove the tail separating the meat with your fingers.(meat should slide out)

Note:

Picking the best lobster means picking the most liveliest. NEVER BUY A DEAD LOBSTER...They decompose quickly and could cause severe sickness.

Lobster will turn red after being cooked.

Vegetarian Stuffed Red Peppers With Red Wine Sauce

This Vegetarian Stuffed Red Pepper is sure to please even the biggest meat eater. The Pepper is stuffed with Mushrooms, Tomatoes, Rice, Shallots and Vegetarian Beef. I paired this with my Spaghetti Squash Ravioli in Sage butter.

I am always looking for healthier ways to improve an already tasty recipe. That's why Vegetarian Beef is a sure winner. With a texture like Beef and the protein to keep you going, I'm sure you'll enjoy this as much as I have.

Ingredients:

2 large Red Bell Peppers

1 cup of Basmati Rice

5 Wild Mushrooms

1 package Mexican Vegetarian Ground Beef

Separate bowl:

1 chopped Tomato

1 Shallot

2 fresh chopped Basil Leaves

1/4 cup Red Wine

1 Tbsp. Tomato Paste

1/4 cup Vegetable Stock

Salt & Pepper to taste

Cook Rice till light and fluffy. Preheat oven to 375 degrees. Mix Rice, Mushrooms and Veggie Beef together. Then in a seperate saucepan combine all remaining ingredients. simmer over medium head for 5 minutes. Add half of the Red Wine Sauce to the rice mixture and fold together. Have Peppers cut in half (or use whole peppers per person) and stuff the halved Peppers with mixture. Place on a baking sheet and bake for 25-30 minutes. Remove from oven and spoon remaining Red Wine Sauce over the Roasted Red Pepper.

Spaghetti Squash Ravioli With Sage Butter

So I had my go at making homemade Whole Wheat Pasta and what a great turn out with such a simple recipe. The sharpness of the Havarti Cheese paired with the Spaghetti Squash was a definite treat for the taste buds. Who would have thought that you didn't need a high tech machine to make your favorite pasta. Armed with a rolling pin, pizza cutter and a fork these ravioli took flight with a rustic look. I must say, homemade pasta is definitely a great way to get creative and have some fun.

For The Dough:
2 cups Whole Wheat Flour
2 Eggs
1/4 Tsp Salt
6 Tbsp Water.

Filling:
1 Cup Spaghetti Squash
1/2 Cup Havarti Cheese(Peppered Havarti optional)
3 Tbsp Parmesan Cheese
salt & pepper to taste

Sage Butter:
1/4 cup Butter
2 Tbsp rubbed Sage(fresh Sage if you have it)
add fresh basil for more flavour

For the dough, mix all ingredients adding water Tbsp by Tbsp until the dough becomes easy to work with(not sticky). Roll into a ball and place in fridge for 20 minutes. Roll dough out into thin sheet and place filling spaced between. fold dough over and press sides firmly to seal the dough.

For the filling, Cut squash into 1 inch thick pieces and place on baking sheet sprinkle salt and pepper over and drizzle Olive oil. Bake in oven for 35 minutes at 350 degrees. When done cut squash from shell and mash in a bowl along with the shredded Havarti and Parmesan.(add extra Parmesan for a stronger taste)

Cooking the Pasta, Bring a large pot to a boil and place ravioli in. Let boil for 4-5 minutes as fresh pasta cooks quite quickly. Pasta will float to the top when it is ready.

For the Sage Butter, in a small sauce pan melt butter with sage and Basil. Let simmer for 1 minute then remove from heat. spoon over pasta and enjoy.

Roasted Red Pepper Crackers

A Whole Wheat Cracker with a Red Pepper twist. Something to snack on by itself or with your favorite cheese. Feel free to double this recipe cause once you have one there just won't be enough.

Ingredients:
1 cup Whole Wheat Flour
1/4 cup chopped Roasted Red Peppers
1 Tsp Baking Powder
1 Tsp Salt (less if you prefer)
1/4 cup Olive Oil
1/4 cup Water
Sea Salt (on top)

Preheat oven to 450 degrees. Mix all ingredients. Form a ball in let stand in fridge for 10 minutes. Remove from fridge and roll dough 1/4 inch thick. Cut crackers into any shape you wish. Place parchment paper on baking sheet and lay uncooked Crackers over. Sprinkle lightly with Sea Salt and bake for 8-10 minutes. Remove and let cool.

The Ultimate Vegetarian Chef Salad

I recently went on a vegetarian diet for one week, which gave me a whole new outlook on the possibilities vegetables bring. Besides feeling healthier and less let me say bloated, I found some great tastes and recipes that will become part of my usual diet. The Chef Salad originally made with Deli Ham and Turkey has been replaced with Chickpeas and Avocado!! One of the great things about this recipe isn't the salad itself but the deliciously creamy dressing that goes on top. I must say I never thought that vegetables could fill me up but this salad has proven me wrong.

Ingredients: Serves 4
6 cups Iceberg Lettuce
2 Cups Radicchio Lettuce
4 Radishes
3/4 cup sliced Cucumber
1/3 cup thin sliced Red Onion
1/2 cup Chickpeas
3 hard boiled Eggs quartered
1 large Tomato, cut into wedges
1/2 Avocado pealed and sliced
1/2 cup shredded Swiss Cheese
1/2 Cup Cheddar Cheese
1/4 Cup Smoked Gouda shared evenly on each
Divide all ingredients onto a plate/bowl evenly. Cheese goes on top.

Dressing:
1/4 cup Real Mayonnaise
1 Tbsp minced Dill Pickles
1 Tbsp extra Virgin Olive Oil
2 Tsp Chili Sauce(if you don't have use Ketchup with a pinch of Chili Powder)
1 1/2 tsp Lemon Juice
1/2 Tsp Capers
1/2 Tsp Dijon Mustard

Combine all ingredients and stir...A dressing you won't soon forget.

Beef Bourguignon

Beef Bourguignon Julia Child's famous recipe, and for good reason. This has got to be one of the most tasteful beef recipes I have ever had the pleasure of preparing. The recipe is a science of down to the minute cook times which provides a exquisite taste that will leave you speachless. Julia Child's Beef Bourguignon recipe will submerge you into the world of authentic french cooking cuisine.

I followed this recipe to the "t" and 2 hours of prep time later and 2 1/2 hours of cook time made this recipe well worth the wait. Julia Child captured every flavour you should taste in a well prepared "Beef Stew" to say the least. From the minute of starting to prepare this recipe I though I would never get through it, but with a lot of patience and mini understanding of the recipe I was extremely happy I did not back down.

With 28 steps for cooking this meal, it is crucial to follow step by step for the best outcome. I guarantee you will not be disappointed. I have attached a link for your convenience to give this masterpiece a try.

In the words of Julia Child.....

Bon Appétit

www.abcnews.go.com/GMA/recipe?id=8222804