Friday, December 30, 2011

Happy New Year!

Hello everyone - I hope your holidays have been healthy and happy and that the spirit of Santa continues to shine hope in your hearts as we turn the page on another year.

Those of you who were with me last year will recall my resolution to take more chances and step out of my own ruts and what a year it has been! From auditioning for Recipes to Riches, going on to become the Entree host for Kraft Foods Canada Real Women of  Philadelphia, losing 25 pounds, running an 8 k road race, and starting my own cooking channel; this has been a year of adventure!

Can I get a Towanda?

I plan to carry on the trend in the New Year starting with a kick off to health as I tackle my next 25 pounds! Watch for more healthy delicious recipes and join me as I take on more new adventures!

So strap on those running shoes, and get your wooden spoons ready!

2012 is going to be a banner year!

It's time to create some magic!

Happy New Year everyone. Health, happiness, and blessings to all!

~Lyndsay

Thursday, December 22, 2011

Sweet and Savoury Nut Mix

I have been having such a great time this year making gifts from the kitchen and today's Sweet and Savoury nut mix is a quick and delicious recipe that can be made in less than an hour. Be sure you make lots though as one handful is never enough!

Merry Christmas everyone!
For printable recipe click here

Please enjoy my easy to follow step by step how to video!




 Ingredients
  • 2 cups pecan halves
  • 2 cups roasted unsalted cashews 
  • 1/2 cup walnuts 
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 1/2 tsp chili powder
  • 1/2 tsp chipotle powder
  • 1/4 tsp ground nutmeg
  • 3 tbsp butter
  • 3/4 cups brown sugar
  • 2 tbsp water
  • 3 Tbsp worcestershire sauce
  • 3 dashes hot sauce
Directions
  1.  In a small bowl, combine the salt and spices; set aside. 
  2. In a large heavy skillet, melt butter. Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. 
  3. Cook and stir for 1-2 minutes or until sugar is melted. Spread on foil to cool. Store in an airtight container. Yield: 7 cups.
Adapted from original recipe for Sweet and Spicy Nuts Recipe at Taste of Home



***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Monday, December 19, 2011

Gifts from the Kitchen - How to Make Holiday and Truffle Salt

As many of you know, I love giving gifts from my kitchen - that's the Kitchen Witch in me, I suspect, wanting to share a little magic with those I love.

And what could be more magical than beautifully flavoured salts like my holiday salt blend or Truffle Salt from My Fare Foodie? Truffle salt is traditionally very expensive and this "Poor Man's Version" is just excellent. Serve it on fries, kick up your mashed potatoes, use it in warm butter with lobster, or sprinkle it on a steak - anyway you use it, this truffle salt is a lovely way to have a rich dining experience on an everyday budget!

My holiday salt is a lovely blend of fresh parsley, sage, rosemary, thyme, and lemon that will add gorgeous flavour to your Christmas turkey, chicken, salmon, white fish, pork - truly, the sky is the limit!

I intend to give these salt blends to a few foodie friends as well as stuff a few stockings. To see how it all comes together and how I package the salts, watch my How To Video: http://youtu.be/hAE29KTpAyk

The printable recipes can be found here: Holiday Salts

Happy Holidays everyone!!

Wednesday, December 14, 2011

Gifts From the Kitchen - Holiday Tapenade

The other day I featured a wonderful Gift From the Kitchen: Pound Cake with Caramel Sauce and today its time to embrace my savoury side!

I love olives and one of my favourite condiments is tapenade. However, I'm very particular about texture and flavour and because of that never purchase tapenade because it's so easy to make. Better still, it makes a lovely and elegant hostess gift and it can also be used in a variety of different ways - two of which I will be sharing later in the week.

Please enjoy my easy to follow step by step video!



Visit the printable recipe here: Holiday Tapenade

Ingredients
  • 1 375 ml jar large green pimento stuffed olives - rough chopped 
  • 1 375 ml jar kalamata olives, sliced and pitted - rough chopped 
  • 1/4 cup Sun Dried Tomatoes in oil, drained - rough chopped 
  • 2 minced garlic cloves 
  • 1 tablespoon chopped fresh basil leaves 
  • 1/2 teaspoon dried thyme 
  • 1 tablespoon chopped fresh flat-leaf parsley leaves 
  • 1 tablespoon chopped fresh oregano leaves 
  • 1/4 cup extra-virgin olive oil

Mix all ingredients together in a large bowl. Transfer to jars with tight fitting lids and refrigerate. Recipe will keep in the refrigerator for two weeks.



***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Monday, December 12, 2011

Gifts from the Kitchen: Decadent Caramel Sauce with Pound Cake

There is nothing quite so gratifying than creating lovely gifts for the holidays from my kitchen.

Join me today as I put together a moist and delicious pound cake and a luscious caramel sauce for a very dear friend!

Visit the link here: http://www.youtube.com/watch?v=b8uVuZ3fxsg
For recipes:
Pound Cake
Caramel Sauce

Saturday, December 10, 2011

Chicken Shepherd's Pie

Every good cook needs a few go to recipes over the holiday season that can be made ahead and popped into the oven for a warm and comforting treat after a long day - and today's delicious casserole provides all of the above!

This easy to assemble soul warming dish can be made earlier in the day and refrigerated, or cooled and frozen for up to three months. If baking from frozen, be sure to thaw it in your refrigerator over night.

Enjoy this lovely and comforting dish!

Chicken Shepherd's Pie
For printable recipe click HERE


















Ingredients

  • 3 cups chopped button mushrooms
  • 2 boneless skinless chicken breasts cut into small, bite sized pieces
  • 1 tsp extra virgin olive oil
  • 1 tbsp garlic powder
  • 1/2 tsp herbs de provence or dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas
  • 1 package low sodium chicken gravy mix
  • 6 medium russet potatoes, peeled and cubed
  • 1/2 tsp Salt
  • 1/3 cup milk
  • 3 Tbsp butter
  • 1 Tbsp creamy horseradish
Directions
  1. Saute the mushrooms and chicken over medium high heat in olive oil in a large non-stick skillet or Dutch oven.
  2. Add the garlic, herbs, salt, and pepper and continue to saute until the mushrooms begin to release their water. 
  3. Add the frozen peas and continue to saute until the peas are warmed through.
  4. Combine the gravy mix with cold water as per package directions and whisk together in a small bowl. Add the whisked gravy to the pan and bring to the boil.
  5. Remove to a small casserole dish that has been sprayed with cooking spray.
  6. Boil the potatoes until fork tender and mash with remaining ingredients until fluffy. 
  7. Spoon potatoes over the chicken mixture and spread evenly over all. 
  8. Bake in a pre-heated 350 oven for 30 minutes until bubbly and golden.


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Friday, December 9, 2011

Holiday Baguette Crisps

Holiday preparations are certainly underway here at Casa de Kitchen Witch! I've got my tree trimmed, the decorations out, scented candles everywhere, and I just picked up four beautiful poinsettias this afternoon.

Over the next few weeks most of my free time will be spent in the kitchen and I wouldn't have it any other way. I will be making all kinds of wonderful goodies to give away as gifts, easy and delicious appetizers, and all kinds of delicious sweet treats!

To get things started, though, here is an easy to make holiday snack that is a great replacement for potato chips or processed crackers.

For the printable recipe click HERE

Please enjoy my easy to follow step by step video.



Ingredients
  • 1 large baguette loaf
  • 1/2 cup extra virgin olive oil
  • 1 clove minced garlic
  • 1/4 tsp sea salt
  • 1 cup shredded, aged white cheddar cheese (or other favourite cheese of your choice)
Directions

1. Slice the baguette into thin slices (about 1/2 inch each)
2. Mix the garlic, salt, and olive oil together and brush baguette slices on both sides with the oil mixture.
3. Bake in a pre-heated 350 oven for 10-12 minutes until cheese is bubbly and the baguette slices are toasted and crispy.
4. Turn the oven heat off and leave in for another 15 minutes to crisp further. Serve in place of crackers or chips.




***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Monday, December 5, 2011

Turkey Tourtieres Bundles

It's a Monday morning and I'm sitting on my couch looking out the front window hoping for snow - if not for the entire winter, at least for the holidays. A certain peace descends when the world is blanketed in white, and I long for the contentment of an evening walk through the neighborhood to admire the lights as the snow falls gently around me.

Last night I went for an early evening jog and was impressed by the creativity my neighbors put into their light displays - a talent that has never been our forte. In our family most of the Christmas creativity shines through with our indoor decorations and the food we cook - and this year more than ever, I'm having to be even more creative because I'm trying to lighten up some of our old classics.

That's what I have today. An amazing, delicious, new take on my family's Christmas Eve staple: Tourtieres. Traditional tourtieres is a meat pie made with ground pork, and ground beef - a recipe I thought couldn't be beaten - until now.

 















 My updated, lightened up Turkey Tourtiere Bundles are made with a mixture of ground turkey, turkey sausage, and granny smith apple. The turkey is infused with a sweet and savoury assortment of holiday seasonings and is then wrapped in a cozy blanket of Phyllo pastry and baked until crispy and golden.

Better still, these magical little delights can be made ahead and frozen for up to one month making them the perfect bite for holiday entertaining! Scroll down for the recipe or watch the How To video here: http://www.youtube.com/watch?v=FVEF2ethUpI

 

Turkey Tourtieres Bundles
For printable recipe click HERE

















Ingredients
  • 1 pound lean ground turkey
  • 12 turkey sausages (1/2 pound)
  • 1 large onion, chopped
  • 1 granny smith apple, peeled, cored and diced
  • 3 cloves minced garlic
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups no salt added chicken broth
  • 3 potatoes, boiled and mashed
  • 1/4 cup Philadelphia Cream Cheese Light in the Chive and Onion flavor
  • 10 sheets of Phyllo pastry
  • 1/4 cup melted butter

Directions

  1. Brown the ground turkey and turkey sausage over medium high heat in a nonstick Dutch oven that has been prepared with cooking spray.
  2. When the turkey is cooked through, add the apple, onion, and spices. Stir well. Pour the chicken broth over all, turn to high, and bring to the boil. 
  3. Turn heat to medium and let the turkey mixture continue to boil until the liquid is almost completely evaporated. Stir in the mashed potatoes and the cream cheese. Set aside to cool.
  4. Lay 1 phyllo sheet on a work surface. (keep remaining phyllo covered with a damp towel) Lightly brush sheet with melted butter. Top with 1 sheet, brush with butter. Repeat with remaining 3 sheets, leaving top unbuttered. 
  5. Cut phyllo stack into 6, 5 1/2 by 6 inch pieces. Nestle each into a cup of a standard muffin tin. Spoon 2 tbsp of the tourtiere mixture into each. Fold top over enveloped style bringing the corners to the centre and brush with butter to seal. 
  6. The tourtieres bundles can be frozen at this point for up to one month or covered and refrigerated until ready to bake. 
  7. Bake in a pre-heated 375 oven for 14-16 minutes. If baking from frozen, add 2 minutes to the cooking time




***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Sunday, December 4, 2011

Lemon Brined Pork Roast

December, and the air grows crisp and cold. The world has turned from vibrant shades of red and gold, to the mellower hush of white and snow. Christmas ornaments come out from boxes, each one packed with loving care as year by year we ready ourselves for the festive season - the twinkle of lights and the sparkle of wrapping paper infusing our spirits with excitement and joy - bolstering us to plod onward, past December 25, into a New Year and the chilly second half of winter with a renewed sense of hope about the things to come.

I live in the honest and excited belief that with each new year comes opportunity and that not knowing what's just around the bend is the most exciting thing of all. The wondering as we gaze at cleverly wrapped presents under the Chistmas tree is, to me, a perfect metaphor for life - what gifts are in store as we make ready to close this year and open the next?

What gifts are in store this holiday season? And what foods, both sweet and savoury, will we be preparing with loving hands? Fruits and nuts, pastries, and buttery cookies, or the golden succulence of a perfect roast...

Like my newest recipe for Lemon Brined Pork Roast.

















Boneless pork sirloin in a lemony Greek inspired brine, roasted to golden succulence alongside winter vegetables and potatoes and bathed in a lemony gravy. No one would ever believe how easy this is to make!

Scroll down for the recipe or watch the How To video here:  http://youtu.be/wnRNR8obCvc




And then get ready for a magical holiday season here at The Kitchen Witch and on CHARMED.


Lemon Brined Pork Roast
For printable recipe click HERE

Brine Time: 24 hours
Roast Time: 2 hours
Serves: 6-8

Ingredients:

  •  1 boneless 5 lb pork sirloin roast
  • 6 cups water
  • 1 cup fresh oregano, chopped
  • 5 tablespoons kosher salt 
  • 1/4 cup fresh lemon juice
  • 6 cloves garlic, crushed
  • 2 tablespoons sugar
  • 1/4 cup extra virgin olive oil
  • 4-6 medium potatoes
  • 4 carrots 
  • 1 onion
  • 1 pkg of pork roast gravy mix
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano
Directions
  1. Combine all ingredients in a large bowl, stirring constantly until salt is dissolved. Brine the roast for 24 hours.
  2. Rinse well, dry completely with paper towels, brush with extra virgin olive oil and sprinkle with dried oregano, garlic powder and black pepper.
  3. Roast pork in a shallow roasting pan at 325 for one hour. 
  4. Meanwhile, peel and half the carrots, and thinly slice the onion. Set aside.
  5. Peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool. Remove pork loin from oven and remove from roaster. Place potatoes, carrots, and onion in the roaster and toss with pan juices. Replace pork roast and place the vegetables all around. Roast an additional 45 to 60 minutes, or until pork registers 165° on a thermometer.
  6. Cover roast pork loin with foil and let stand for about 15 minutes before slicing. Make gravy according to package directions. Add lemon juice, oregano, and the pan juices.

 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

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Saturday, November 26, 2011

Coconut Chocolate Dream Pops

As you all know, I'm on a quest to not gain weight this holiday season and am always on the lookout for recipes and ideas that feature delicious foods that have been lightened up.

One of my comfort classics is ice cream and today's recipe is such a lovely and welcome alternative, I just had to share it! Creamy "pops" are made with coconut and chocolate and frozen to delicious effect.

Click here for the printable recipe or take a look at the video at this link: http://www.youtube.com/watch?v=RbGHnMhrHXI

Make Ahead Christmas Breakfast Casserole

As Christmas approaches, I plan to share all kinds of Kitchen Witch recipes that have my trademark ease of preparation and lightened up approach because I'm determined this holiday season not to put on any weight!

Especially since I've added videos to my repertoire - people, every transgression shows - whether that be a late night or an extra profiterole!

With that said, I have a fabulous recipe to share today for an easy to assemble breakfast casserole that can be made the night before and baked off in the morning. It features turkey sausage, mushrooms, biscuits, and a to die for creamy pan gravy.

 Turkey Sausage, Egg, and Biscuit Casserole
Click HERE for the printable recipe

Please enjoy my easy to follow, step by step video!



Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 6

Ingredients
  •  1 tsp extra virgin olive oil
  • 1 lb turkey sausage removed from casings
  • 2 stalks diced celery
  • 1 small diced onion
  • 5 thinly sliced button mushrooms
  • 1/4 tsp each salt, pepper, herbes de provence (or dried thyme)
  • 7 eggs
  • 1 1/4 cups 1% milk
  • 3/4 cup Philly Light Chive and Onion Cream Cheese
  • 1 tube Pilllsbury buttermilk biscuits
  • 1 1/2 cups grated Gruyere cheese
  • 1 1/4 cups 1% milk
  • 1 .87 oz, 24 gram package dried turkey gravy mix
Directions
  1. Preheat oven to 375. Coat a 7x11 baking dish with cooking spray.
  2. Brown sausage, celery, onion, and spices in 1 tsp extra virgin olive oil in a non-stick pan over medium heat. Set aside
  3. Melt the cream cheese and warm milk together in a small saucepan to form a base cream sauce. Let cool and then whisk the cream cheese mixture together with the eggs salt, and black pepper.
  4. Layer biscuits in prepared dish. Top with ground turkey mixture, and 1/2 the gruyere cheese. Pour the egg mixture over all and top with the remaining cheese.
  5. Bake at 375 app 20-30 minutes.
  6. While the casserole bakes, whisk the other 1 and 1/4 cups of milk with the dry turkey gravy mix in a small sauce pan over medium high heat just until the gravy thickens and set aside. 
  7. Serve with the gravy spooned over all.






***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube


Tuesday, November 22, 2011

Warm Spinach Salad with Sauteed Mushrooms in Red Wine Vinaigrette

 If you're anything like me, you're always on the lookout for great salad recipes that pair well with a variety of different meals.

Salads that incorporate easy to access pantry ingredients but pack a unique punch that elevate them out of the realm of the ordinary.

If this is the case for you, then look no further because today's recipe provides everything above and then some.

I hope you enjoy!
Warm Spinach Salad with Sauteed Mushrooms in Red Wine Vinaigrette



For printable recipe click HERE

Ingredients
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp finely minced white onion or shallot
  • 1 tsp Dijon mustard
  • 1/2 tsp each kosher salt and black pepper
  • 1 1/2 pounds assorted fresh mushrooms
  • 1 tbsp minced garlic
  • 2 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 tbsp chopped fresh parsley
  • 1 bag fresh baby spinach
Directions
  1. Whisk the first five ingredients together in a bowl and set aside. 
  2. Saute the mushrooms and garlic in the additional olive oil and butter until the mushrooms have released their water and are slightly crispy and golden brown.
  3. Toss spinach with the vinaigrette and divide among six salad plates; top each salad with the warm mushroom mixture and serve immediately.

Sunday, November 20, 2011

Twice Baked Potatoes with Gruyere and Buttery Jumbo Prawns

We had our first snowfall of the season and it immediately got me thinking about the holidays!

As longtime readers know, my husband Vaughan and I do a lot of entertaining over the month of December and I'm always going into the creative vault to come up with new recipes and ideas - especially since I enjoy doing things as stress free as possible.

What I've come up with today is sure to be a hit not only for the holidays, but any old time!

Baked potatoes are mashed until fluffy with mayonnaise, Gruyere, and cream cheese. A little infusion of white truffle oil is added and then buttery chunks of sauteed jumbo prawns are folded in at the end.

The entire affair is stuffed back into the potato and baked until golden and crispy.

Serve alongside a steak for the ultimate surf and turf, or as an entree with your favourite salad.

Any way you slice it, this is a must try that will sure to become a recipe staple!

Scroll below for the recipe or watch the How To video. As always, watch my trademark Kitchen Witch surprise at the end ;)



Twice Baked Potatoes with Gruyere and Buttery Prawns
 For printable recipe click HERE


















Ingredients
  • 4 large russet baking potatoes
  • 1/2 brick (125 grams) Philadelphia Cream Cheese light or regular at room temperature
  • 1/4 cup(s) of mayonnaise
  • 1/4 cup(s) of milk
  • 1/2 tsp. of white truffle oil (optional but amazing)
  • 1/4 tsp. of black pepper
  • 1 tbsp. of chopped fresh chives
  • 1 pound of jumbo prawns or 2 whole lobster tails
  • 1 tbsp. of butter
  • 1/4 tsp. of kosher or sea salt
  • 1 cup(s) of shredded Gruyere cheese
Directions

  1. Preheat oven to 425.
  2. Wash potatoes, prick with a fork, and bake directly on your oven rack for 1 hour until tender
  3. Trim off potato ends, halve, and let rest until cook enough to handle.
  4. Mash potatoes well. Add softened cream cheese, and mayonnaise and whip using an electric mixer. Add milk and continue to whip until potatoes are smooth without lumps. 
  5. Blend in the truffle oil if using.
  6. Remove prawns or lobster from shell. Chop meat into bite size pieces and saute over medium high heat in butter. Add 1/4 tsp salt. Add butter and prawn or lobster mixture to the potatoes. Stir well.
  7. Add 1/2 cup of the Gruyere cheese and the chives.
  8. Spray a baking sheet with cooking spray. 
  9. Spoon the potato mixture back into the potato skins and place on the prepared baking sheet. Top the potatoes evenly with the remaining Gruyere cheese and bake in a 350 oven for 30 minutes or until the cheese topping is golden.
 

Saturday, November 19, 2011

Creamy Cheesy Ham and Jalapeno Roll Ups

November and December are traditionally some of the busiest months of the year work wise and personally and I'm always on the lookout for quick and easy weeknight dinner ideas that will be warming during these cold winter months.

Not long ago, I saw a recipe on the Pillsbury site for roll ups featuring crescent rolls and I began thinking about how I could adapt the recipe to make it creamier and add a little heat. What I came up with is a yummy and easy snack, lunch, or dinner idea and it is just yummy with a steaming hot bowl of tomato soup!

Creamy, Cheesy, Ham and Jalapeno Roll Ups!

 

Scroll down to the recipe or watch the how to video HERE.





Creamy Cheesy Ham and Jalpeno Roll Ups
For printable recipe click HERE



















Prep Time: 10 minutes
Bake Time: 20 minutes
Serves: 4

Ingredients
  •  1 (8 ounce) can Pillsbury® Refrigerated Crescent Dinner Rolls
  • 1 cup diced, cooked ham
  • 1/2 cup diced red pepper
  • 1/4 cup chive and onion cream cheese softened to room temperature
  • 1 cup shredded Monteray Jack cheese with jalapeno
Directions
  1. Heat oven to 350 degrees F. Separate dough into 8 triangles. Place 1 dollop (about 1/4 cup) of the ham and cream cheese mixture on each triangle. Smooth out.
  2. Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
  3. Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

 


Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Subscribe to me on YouTube


Follow Me on Pinterest


Bring the daily magic of The Kitchen Witch straight to your inbox every time a new one is written.


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Friday, November 18, 2011

Slowcooker Ham and Lentil Stew

As promised, here is another simple and delicious meal that can be made with leftover ham.

It's as easy as throwing a variety of ingredients into the slow cooker and letting the flavours merge and mingle like the cadence of a slow tango.

I love cooking this way and will often set my crock pot up the night before with all the ingredients ready so that it's just a matter of turning on the slow cooker before I go to work - and on a cold, snowy evening like what we had today, there's nothing quite like arriving home after a hard day to the smells of this rustic and luxurious stew bubbling away on the counter.

Follow the path to my easy recipe, but first - stop by CHARMED and come for a late Autumn walk with me and my dog!


Slowcooker Ham and Lentil Stew
For printable recipe click HERE



















Prep Time: 15 minutes
Cook Time: 9-11 hours
Serves: 8

Ingredients
  •  2 1/3 cups dried lentils   
  • 1 1/2 cups chopped carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon dried marjoram, crushed
  • 1 tbsp garlic powder
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 ham bone
  • 4 cups cubed ham
  • 7 cups water
  • 28 oz. can diced or whole tomatoes, cut up
Directions
  1. Place lentils in the crock pot. Add carrots, onion, celery, mushrooms, diced ham and parsley. Stir in salt, marjoram, pepper, and bay leaf. 
  2. Add tomatoes and place ham bone on top. 
  3. Add 7 cups of water. Cover and cook on low heat setting for 9-11 hours. Lift ham bone from soup. Remove meat from the bone and return the meat to the soup. Discard bone. Season with salt to taste and remove bay leaf before serving. 


***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube

Wednesday, November 16, 2011

Cheesy Broccoli and Ham Crepe Bake Casserole

In my last blog I shared my all time favourite recipe for an oven baked. glazed ham, and for the rest of the week, I'm going to share easy and delicious Kitchen Witch recipes that can be made with leftover ham.

 The beauty of cooking a large, bone in ham on the weekend is that is can provide several additional, soul satisfying meals starting with today's creamy, comforting Crepe Bake. The recipe can also be made ahead and frozen for up to three months.

Scroll down for the recipe or watch my How To video to learn how to put it all together.




Cheesy Broccoli Crepe Bake
Serves: 6/ Prep time 30 min/ Bake time: 30 min
For printable recipe click HERE
















Crepes Recipe

Ingredients
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
Directions
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. 
  4. Cover and set aside until ready to fill.
Filling Ingredients
  • 2 cloves minced garlic
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup low sodium chicken stock
  • 1 cup half and half cream
  • 1/2 cup Philadelphia Chive and Onion cream Cheese
  • 1 cup shredded Cheddar cheese, divided
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cups steamed, chopped brocolli cooked just until al dente
  • 2 cups diced ham
Directions
  1. In a small saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in chicken broth and milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until slightly thickened. Reduce heat to low. Stir in Philly Cream Cheese. Reserve 1/2 the sauce, set aside. 
  2. Add the 1/2 cup cheese, mustard, Worcestershire sauce, pepper and salt to the remaining sauce until cheese is melted. Stir in broccoli and ham. Cover; keep warm.
  3. Spoon about 1/2 cup filling down the center of each crepe; roll up. Place seam side down in a  11-in. x 7-in. x 2-in. baking dish that has been prepared with cooking spray. Thaw overnight in the refrigerator before baking.
  4. If freezing, double wrap with freezer wrap. Can be stored for up to three months.
  5. Drizzle with reserved sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 5-7 minutes or until the cheese is melted.


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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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Sunday, November 13, 2011

Ham in a Curried Apple Glaze

Oh my gosh everyone! I can't even tell you except to say that this is the best ham I have ever had in my life and you just have to try it!

















 Click here for the printable recipe or enjoy the video :-)



Absolutely Delicious!

Ingredients
  • 1 large bone in ham 
  • 1 cup apple juice
  • 1 tsp curry powder
  • 1 1/2 tsp Dijon Mustard
  • 1/4 cup brown sugar
Directions
  1. Mix the apple juice, curry powder, and Dijon mustard together and then drizzle over the ham. Cover ham tightly with parchment paper and tinfoil. Bake in a 325 oven for 20 minutes a pound.
  2. Remove ham from oven 30 minutes before cook time is over. Remove ham from roasting pan and add 1/4 cup of brown sugar to the pan juice to make a glaze. Bring to a boil and reduce slightly.
  3. Remove excess fat from ham, score, and return to the pan. Pour glaze all over the ham and return to the oven for the last 30 minutes of roasting, glazing every 5-10 minutes.



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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

Facebook Twitter YouTube