Onion Jam and Potato Cheddar Pizza

My friend Leanne said to me, "I have to give you a pizza idea"! Of course! I'll never say no to a new recipe. She'd tasted this pizza while on holidays and came home to duplicate it as best she could....she was speaking my language:) Onion jam, topped with potatoes, bacon, cheddar and finished off with a drizzle of sour cream. Sounded a bit like perogies to me....and the taste? Kind of like perogies. We enjoyed it very much and it's worth sharing the recipe.

• 1 thin pizza crust of your choice
• 1/3 cup onion jam (this can be purchased or home made) 
• 2 med-large potatoes, peeled and cut into cubes
• olive oil, salt, pepper, dill 
• 8 strips of bacon, fried and crumbled
• cheddar cheese, grated
• sour cream

1. Peel and cube potatoes. Toss in a small amount of olive oil and season. Roast in 375º oven until potatoes are fork tender but not overly soft. You can also do this step in the microwave to speed up the process and cook until fork tender. 
2. Make your favourite pizza dough and when ready roll out and put onto a greased pizza pan that has been sprinkled with cornmeal if you like the crust to have extra crunch
3. Spread dough with onion jam.
4. Top with cubed roasted potatoes, then the crumbled bacon, and last top with cheddar cheese.
5. Bake in 475º oven (or on hot outdoor grill) until pizza is done. Approximately 20 minutes.
6. Drizzle with sour cream and enjoy. 

Vanilla Bean Tea Cookies

 

If you like shortbread-type cookies and are a lover of all things vanilla...this is a recipe for you.  Laced with a double hit of vanilla...these simple tea cookies feature tiny flecks of vanilla bean and are the perfect accompaniment for tea drinkers and coffee drinkers alike!

• 1 vanilla bean
• 1 cup butter, at room temperature
• 1/2 cup icing sugar (confectioner's sugar)
• 2 teaspoons pure vanilla extract
• 2 cups flour

1. Split the vanilla bean with a sharp knife.  Scrape out the seeds and discard the bean.
2. Cream butter, sugar and vanilla bean seeds until pale and creamy. 
3. Add vanilla extract.
4. Blend in flour and stir to combine.
5. Turn the soft dough onto floured board and form two disks. Wrap in plastic wrap and refrigerate for 1 hour.
6. Roll out dough on a floured surface to about 1/4" thick and cut out cookies in desired shape.
7. Place on a parchment lined baking sheet.
8. Set the baking sheet in the refrigerator for about 15 minutes.  This will firm up the dough so the cookies retain their shape while baking.
9. Bake at 350°F for about  8-10 minutes or until firm.
10. Cool on rack.

Yield: About 3 dozen medium sized cookies

Prawns with Roasted Garlic and Lime Sauce and Garlic Croutons

While staying with family on Mayne Island over the Easter weekend, we went for lunch
at Bennett Bay Bistro. (I'd highly recommend it)

This is my version of the excellent prawn dish I had there. 

I added the croutons to aid in sopping up every last bit of sauce.

My husband gave this recipe a "4 Kiss" rating.

(He liked them so much he stopped eating 4 times to give me a kiss,) 

 Accompanied by a Caesar Salad this recipe made enough for the two of us for dinner.
I apologize for the photo, it's a bit hard to really "see" the prawns,
but neither of us were willing to wait while I snapped more photos.

• 2 heads garlic - choose heads with medium sized cloves
• olive oil

• 2 ciabatta buns
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 large clove garlic (not the roasted garlic) roughly sliced

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 head roasted garlic 
• zest of 1/2 a lime
• 1 shallot finely diced
• juice of 1/2 a lime
• 1/4 cup white wine
• 2nd head roasted garlic
• 1/2 cup heavy cream 
• 1 tablespoon honey (can add more if desired)
• 8-10 fresh or thawed uncooked large prawns
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• salt to taste 
• seasoned pepper to taste (like Steak salt)

1. An hour or so before starting this dish, Cut two squares of foil.  
2. Cut the tops off of the two heads of garlic. Place one on each square and drizzle each with about 2 teaspoons olive oil, 
3. Gather up the 4 corners and twist the tops.
4. Roast in 400º oven for about 30 minutes.  Remove from oven, carefully open packages and let cool.
5. Prepare the croutons. Cut each ciabatta bun into fingers, about 1 1/2"x1 1/2" x 4".
6. In a frying pan, heat olive oil, butter and fresh garlic slices over medium heat until garlic starts to turn golden.  Add bread pieces, a few at a time turning them as they toast.  Remove and repeat with rest of bread pieces, adding more oil and butter as needed. Set aside toasted croutons.
7. Rinse and dry pan and place back over medium low heat, add the second amounts of olive oil and butter. Add the lime zest and the shallots and squeeze out the roasted garlic from one of the heads, mashing it into the mixture with a wooden spoon or a fork.. 
8. Add the lime juice and wine and continue to stir- blending the garlic into the liquid.  Add the heavy cream and the honey and stir well.
9. Remove the roasted garlic from the second head, trying to keep the individual cloves as whole as possible and stir into the sauce.
10. Add parsley and chives and the raw prawns, and simmer gently until the prawns turn pink and are fully cooked. 
11. Season with salt and pepper.
12. Immediately dish into bowls and serve with Croutons for dipping.

Note,  For a special dinner this would make an elegant starter. I would suggest 2 - 3 prawns per person. 

Strawberry Napoleon

I found this treasure in the dessert section (page 116 - no name attached) of the Mennonite Treasury of Recipes, easily missed among all of the cakes, puffs and puddings.The reason it caught my eye was because I had recently seen individual strawberry napoleons done up beautifully for a photo in a magazine.  As I compared recipes I noticed the biggest difference being that this one calls for a pie pastry instead of a phyllo pastry. With a few small tweaks in the method I will give you a visual and hopefully inspire you to try this for someone special very soon.

Ingredients:

Pastry

• 1 3/4 cups flour (original was 2 cups sifted)
• 1/2 tsp salt
• 1/3 cold cup butter
• 1/3 cup shortening
• 5 Tbsp cold water

Filling and topping

• 2 cups milk, divided
• 1/2 cup sugar
• 5 Tbsp flour
• 1/8 tsp salt
• 1/8 tsp vanilla powder (optional)
• 2 egg yolks
• 2 Tbsp butter
• 1/2 cup whipping cream
• 1/2 tsp almond extract 
• 1 lb strawberries
• icing sugar for dusting
• toasted almonds

Method:

1. Preheat oven to 400 F.
2. In medium bowl, cut butter and shortening into flour, using pastry blender. Add salt, sprinkle with cold water and stir with fork just until mixture comes together, then shape into a ball. Do not try to knead, the less handling the flakier the crust. Cut into four equal parts.
3. Shape each part into a small rectangle on floured surface and roll into a 4 x 10 - 12" length . . . check your serving platter to be sure it will fit. Use a bread pan (upside down) as a template to cut sides. Prick with fork.
4. Bake 2 lengths at a time on prepared cookie sheet for about 15 - 18 minutes, until crisp and golden. Set aside to cool.
5. In a small pot or saucepan, heat 1 1/2 cups milk to almost boiling. ( skin forms and tiny bubbles appear on the edges) 
6. In the meantime, in a small bowl, mix sugar, flour, vanilla powder with 1/4 cup milk and egg yolks until smooth. Add the last 1/4 cup milk and whisk into hot milk in pot, stirring until it bubbles.
7. Remove from heat, stir in butter, then cool in ice water bath and/or place saran wrap directly on pudding and refrigerate to cool completely.
8. Slice 2 cups strawberries, leaving some whole to decorate the top.
9. Beat 1/2 cup whipping cream until soft peaks form and add cooled pudding to blend. Stir in strawberries and almond extract.
10. Dividing filling in three parts, layer pastry with filling, ending with pastry on top. Dust with icing sugar and sprinkle with toasted almonds. Decorate with a row of strawberries, sliced in half. 
11. Refrigerate and allow to set for 6 - 8 hours.  It's still good the next day, so you can prepare it the night before. I covered it with a big bowl. Serves 8.

Bread for the Journey

I receive devotional inspirations into my inbox from a variety of authors. I was particularly touched by one that I have permission from Roy Lessin to share with you today. He has a blog Meet Me in the Meadow. These words were so powerful for me, may they bless you and give you hope. The beautiful photo is also used with permission from MarinaBromley.com.

Heart’s Desires

I had a vision, or was it a dream?
It came to my heart like a bright, golden beam. Was it a calling, a part of His will? 
Was it a promise only He could fulfill?
My heart can’t deny it, the vision was clear.
Can this be the hour? Is its time drawing near?

You have found your delight in the Lord, and He has placed within you the desires that are from Him, for Him, and can only be fulfilled by Him. Never step away from trust in His timetable, even if it means waiting a lifetime. He who placed His desires in you has the power to fulfill them, the knowledge to know how, and the wisdom to know when the time is best.

It is best to be still,
As He works out His will.When you hear Him say, “Go”There’s no need to be slow—No need to delay—When God is saying,“It’s time to obey!”

He will fulfill the desires of those who reverently and worshipfully fear Him… Psalm 145:19 (AMP)

Busy Weekend - Easy Cooking Tips

When we have a very busy weekend coming up where we'll be working on outside or inside projects I like to plan ahead and make meals very easy. I usually start with a rotisserie chicken that I buy on Friday. On Friday night we start with the hot from the store chicken and cut generous slices from the breast and make a nice chicken sandwich or have the chicken with a side salad.

After we've had our fist meal I take all the meat off the bones and refrigerate it for the next day. I put all the bones from the roasted chicken and make a nice broth. To the pot of bones covered in water I add a whole onion quartered and seasonings like salt, pepper, poultry seasoning, garlic, and a bay leaf. Bring it to a boil and then simmer it for an hour or two. Then I strain the stock and refrigerate the stock.

The next day with all the ingredients handy I assemble a dish I'll call Enchilada Pie. Gather the following ingredients and start the layering. I used a smaller casserole dish since I was cooking for two. You can use a 9x13 pan if you are feeding more.

Las Palmas Green Enchilada Sauce (28oz.) or similar canned enchilada sauce. I used Medium sauce. You can choose medium or mild sauce based on your preference.
Small package of Corn Tortillas
Grated cheese, I used a Colby Jack combination
Cooked chicken
1 cup of broth

Heat the broth in a small saucepan.
Add a little Enchilada sauce to the bottom of the casserole to coat the bottom.
Dip one corn tortilla at a time in the broth and transfer immediately to prepared casserole dish.
In my dish two tortillas were used for each layer.
Layer some chicken on top of the tortillas.
Pour some Enchilada sauce on top of the chicken.
Layer some cheese on top of the sauce.
Layer two more tortillas dipped in broth on top of the cheese.
Continue the layering finishing with cheese on top.

Heat in 350 degree oven until the cheese melts and the sauce bubbles.

After I put the Enchilada Pie in the oven I heated the broth from the night before and brought it to a boil. I had 1/3 of the can of Enchilada sauce left and I added that to the broth along with the remaining chicken pieces and some noodles for a Chicken noodle soup with added flavor from the enchilada sauce. If you have any leftover rice you could use that in the soup instead of noodles.

One Rotisserie chicken provided 3 full meals for my husband and me with leftover soup and leftover enchilada pie. Quite a good yield from my $4.99 chicken.

Hope you can use these tips and meal ideas from my Saturday Kitchen.

Vegetable Linguine - Flashback Friday

For Flashback Friday I'm bringing back a sidedish that never ceases to draw raves at my table.

It's simple, healthy and so full of flavour.

• linguine pasta to feed 4-6 people
• 1-2 tablespoons olive oil
• 1 small or medium sized zucchini
• 1 large carrot
• 1 medium onion cut in half and then thinly sliced
• 2 cloves garlic, minced
• a handful of fresh basil leaves, washed and cut into a chiffonade* or 1 -2 tsp. dried basil
• 1/4 cup butter
• 1 cup milk or half and half cream
• 1 cup shredded cheeses - 1/2 Parmesan, 1/2 Mozzarella

* A chiffonade cut is when you stack the basil leaves and then cut them into fine ribbons

1. Cook linguine in salted water according to package directions
2. Using a Mandoline or julienne peeler make long ribbons of carrot and zucchini. I usually discard the soft centre of the zucchini.
3. Heat olive oil in fry pan on medium heat and saute' onion, garlic and carrot until wilted, then add zucchini and saute' a few minutes longer. Vegetables should be tender but not soft.
4. Drain linguine.
5. Add butter and milk or cream to the pasta pot on medium heat and stir until butter is melted.
6. Return linguine to pot, add saute'ed vegetables, fresh or dried basil and cheese.
7. Using tongs or a pasta server, toss until vegetables are distributed and cheese is melted.
8. Serve immediately.

Rhubarb Meringue Dessert

This rhubarb dessert tastes light and has just the right balance of sweet meringue,  rhubarb filling with a thin shortbread crust.

It's great for bringing to a potluck as it will serve 18 people. 

Shortbread crust

• 1 1/2 cups flour
• 3/4 cup butter, cold and cubed
• 1/4 cup sugar

1. Blend all ingredients together in a food processor or mixer and pat into a 10 X 15 cake pan.
2. Bake at 350 F for 10 minutes.

Rhubarb Filling

• 6 cups finely chopped rhubarb 
• 1/3 cup minute tapioca
• 6 egg yolks 
• 1 cup sour cream
• 1/2 cup whipping cream
• 1 1/2 cups sugar

1. Put rhubarb evenly over the baked crust.  Sprinkle evenly with tapioca.
2. Beat together egg yolks, sour cream, whipping cream and sugar.
3. Pour evenly over rhubarb.
4. Bake for one hour.

Meringue Layer

• 1 1/2 tablespoons cornstarch
• 2 tablespoons sugar
• 3/4 cup water
• 6 egg whites
• 3/4 cup sugar

1. During the last few minutes of baking time, mix together cornstarch, 2 tablespoons sugar and water in a bowl.  Heat in microwave until clear and bubbly.  Alternately, mix in a small pot over medium heat and stir until clear and bubbly.  
2. Whip egg whites in a large bowl while slowly adding in the 3/4 cup sugar.  When the egg whites start to form soft peaks, add the cornstarch mixture and beat until stiff.  
3. Smooth meringue over the hot rhubarb filling.
4. Reduce oven temperature to 325 and bake for 20 minutes or until the meringue is lightly browned on top. Turn off oven and leave dessert in for another 20 minutes.
5. Cool and cut into squares using a wet sharp knife.   Refrigerate until ready to serve. 

Pineapple Coconut Pie

Can you go wrong with pineapple and coconut in a pie, I think not. Drizzle a bit of glaze on top or serve warm with ice cream and you have a delicious dessert to serve your guests.

• Pastry for a 9" double crust pie
• 1 cup flaked coconut
• 1 can (540 ml/19 ounces) crushed pineapple, drained (reserve 1 tablespoon juice for glaze)
• 3/4 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted

1. Prepare your favorite pie crust, enough for a 9" double crust pie. Roll out dough to fit a 9" pan and sprinkle with coconut.
2. Drain crushed pineapple, reserving 1 tablespoon for glaze.
3. Whisk together sugar, flour, salt, lemon juice, melted butter, and drained, crushed pineapple and pour over coconut layer.
4. Roll out pastry for top crust and place over filling.
5. Trim and crimp edges. Cut slits in pastry.
6. Bake in a 400º oven for 30 to 35 minutes, until golden in color.

For glaze combine:

• 1/2 cup icing sugar
• 1 tablespoon pineapple juice
• 1/2 teaspoon rum extract (or vanilla)

1. Drizzle over warm pie. Serve warm or cold.

Since I had made a larger recipe of pie dough than I needed, I used the rest of the dough to make tart shells. I love the simple way of draping the dough over an upside down muffin tin before baking. How easy is that?

Spaghetti Squash Lasagna

This is one of those recipes, that once you see the idea you can basically do with it as you like and stuff it with your regular lasagna recipe, omitting the pasta, which is kind of ironic since the pasta noodles is what makes it lasagna. Whichever way you look at it, it is a delicious alternative.

Ingredients:

• 2 medium sized spaghetti squash
• 3/4 lb lean ground beef
• 1/2 onion, chopped fine
• 2 cloves garlic, crushed
• 3/4 tsp salt
• 1 (15 oz) can crushed tomatoes
• 1 Tbsp freeze dried basil
• 1 Tbsp freeze dried oregano
• 1 cup feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp freeze dried basil
• 1 Tbps finely chopped fresh parsley
• 2 cups grated mozzarella

Method:

1. Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Lay 4 halves cut side down in a large roasting pan, with about 1/2 inch of water. Cook for 45 minutes, until soft when pricked with a fork. Remove from pan and cool slightly.
2. Meanwhile, brown beef in skillet. Stir in the onion and garlic and cook until onion is soft. Add salt, tomatoes and spices. Allow to simmer for about 30 minutes.
3. In a small bowl, mix feta and Parmesan cheeses with basil and parsley. Set aside
4. Scraping with a fork, scoop out squash to within about 1/2 inch of shell. It will come off easily in strands like spaghetti. Leave some as a bottom layer. Collect the rest  in a small bowl and set aside.
5. Drain roasting pan, wipe out and spray with oil. Place shells inside. 
6. Divide feta cheese mixture among the shells. 
7. Follow with a scoop of meat sauce and then some mozzarella cheese.
8. Follow with a layer of shredded squash.
9. Mix the rest of the shredded squash and meat sauce to add another layer. Finish off with mozzarella cheese.
10. Cover roasting pan with lid and bake at 400 F for 15 minutes. Uncover and bake another 15 minutes.