Cranberry KITCHEN

                                               Cranberry KITCHEN

EEK!  I started a Food Blog!  Where do I begin to start telling you all about it?  It’s been a crazy ride.  It’s been super tough (more like torcher) not telling anyone and keeping this a secret for the past 4 weeks.  So…SURPRISE!

The decision to start a food blog.  I agonized over the decision to start a blog for the entire month of May this year.  I researched, watched YouTubes, researched some more.  I wanted to start a blog but it seemed like such a heavy commitment.  So I played it safe… “When in doubt, say no!” And I did. It was early June and I completely talked myself out of it.  Big sigh of relief!

But then June went by and July rolled around.  The Blog Bug was starting in on me again.  I looked into it some more.  Starting to feel more confident and stopping the “what if” nonsense, I signed up.  That put a stop to no more: “should I – shouldn’t  I.”

Little did I know Continue reading

Best Ever Breaded Salmon

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I have made this Salmon recipe countless times and it’s always a hit. Slightly crunchy on the outside and very juicy inside.  You and your guests are sure to LOVE IT! You can never go wrong with this recipe.  Fast, easy and impressive!

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White Bread, Parsley Flakes and Olive  Oil in food processor.

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Fine Crumb Mixture.

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Brush Dijon Mustard on Salmon Fillets.

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Ready for the oven.

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Right out of the oven.  Enjoy!

 

Best Ever Breaded Salmon
Author: 
Recipe type: Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Pre-heat oven to 350° F. Line a baking sheet with Parchment Paper.
Ingredients
  • 3 Slices White Bread
  • 2 tsp Parsley Flakes, dried
  • 2-3 tsp Olive Oil
  • 2 Salmon Fillets
  • 2 Tbsp Dijon Mustard
Instructions
  1. In a food processer add Bread Slices, Parsley Flakes, and drizzle Olive Oil on top.
  2. Process into a fine crumb mixture. Set Aside.
  3. Brush a thin layer of Dijon Mustard over the Salmon Fillets (but not super thin).
  4. On a separate work space, gently pack bread crumb mixture over the fillets. Coat the sides as best as you can.
  5. Carefully transfer the Salmon Fillets on to the baking sheet.
  6. Bake for 26 minutes.
  7. Enjoy!

 

Beef Fajita Salad

Feel like beef?  Feel like a salad?  This is a nice combination that brings together the best of both worlds.

Beef Fajita Salad
Author: 
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 tsp Chili Powder
  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • 1 tsp Oregano
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Olive Oil
  • ¾ lb Beef Sirloin Steak, cut into strips
  • 1 Green Pepper, julienned
  • 1 Red Pepper, julienned
  • 1 Onion – medium, halved and sliced
  • 1 can Kidney Beans (15-20oz), drained and rinsed
  • 4 cups Mixed Salad Greens, torn into bite sized pieces
  • 1 Tomato – medium, diced
  • 4 Tbsp Sour Cream
  • 4 Tbsp+ Salsa
Instructions
  1. In a small bowl, combine Chili Powder, Cumin, Coriander, Oregano, Lemon Juice and Olive Oil. Mix well. Divide mixture in half.
  2. In a small bowl, combine one half of the herb mixture with the Beef Strips to marinade. Toss and coat well. Marinate at room temperature for ½ hour. If cooking later, put beef in fridge and take out half hour prior to cooking.
  3. In another bowl (or suitable container) combine other half of the herb mixture with the Green & Red Peppers and Onion to marinate. Toss and coat well. Follow same procedure as with the beef strips.
  4. WHEN READY TO COOK:
  5. In a wok or skillet, cook Peppers and Onions over medium high heat for 3-4 minutes or until tender. Add a splash of olive oil if too dry. Remove and keep warm.
  6. Add Beef with marinade to the skillet; cook and stir for 4-5 minutes or until meat is tender.
  7. Add the Peppers and Onion back to the pan with the Kidney Beans; heat through.
  8. Divide the Salad Greens and Tomato among 4 bowls or plates; top each with beef and vegetable mixture.
  9. Top off plates with Sour Cream, Salsa, and Grated Cheddar Cheese if desired.

 

Honey Chili Chicken

I have always said that oven cooking is my favourite.  Fix it, in the oven it goes, set the timer, spin on your heal and leave the kitchen.  Love it!  Well, as long as your side dishes don’t take up a lot of time. Maybe have a Lentil Quinoa Salad a the ready.

Honey Chili Chicken
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
 
Pre-heat oven to 350° F.
Ingredients
  • 1 Whole Chicken, cut up (or your favourite parts)
  • 2 Tbsp Olive Oil
  • 1 tsp Thyme, dried
  • 1 Garlic Clove, minced
  • ¼ cup Honey
  • 1 Tbsp Lemon Juice, Fresh
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Chili Sauce
  • Salt and Pepper
Instructions
  1. Mix Olive Oil, Thyme and Garlic. Rub on Chicken pieces.
  2. Season pieces with Salt and Pepper rubbing in as well.
  3. Set chicken pieces in a 9x13x2 inch pan (or similar sized pan/or casserole dish).
  4. In a small mixing bowl combine Honey, Lemon Juice, Mustard and Chili Sauce.
  5. Cover pieces of chicken in Honey Sauce. Make sure all pieces are well coated.
  6. Bake for 35 minutes.

 

Sponge Toffee

Years ago (and I mean years ago), I made Sponge Toffee daily. I covered it in chocolate, broke it up into chunks, wrapped it up and sold it to convenience stores for them to sell.  I called it Rocky Toffee.  It got to the point where I could no longer get rid of the sweet smell of Sponge Toffee in my home.  I had to stop.  I’m sure my teeth were happy about that as well.  It’s still one of my most favourite candy treats. Nothing like Sponge Toffee.

Sponge Toffee
Author: 
Recipe type: Sweet Tooth
Prep time: 
Cook time: 
Total time: 
 
Note: If there are young children around, make sure someone is looking after them while you are making Sponge Toffee. This is an easy recipe but you have to stay focused when stirring in the baking soda and then pouring the candy mixture into the pan. We don't want any accidents!
Ingredients
  • 1 cup Corn Syrup
  • 1 cup Sugar
  • 1 Tbsp White Vinegar
  • 4 tsp Baking Soda
  • You will also need a Candy Thermometer.
Instructions
  1. Liberally grease a 10-inch round spring form cake pan with vegetable oil. Line the bottom of the pan with parchment paper. Line the sides of the pan with a parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Liberally grease the parchment paper.
  2. In a deep medium saucepan add Sugar, Corn Syrup, and Vinegar. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage, (Candy Thermometer temperature reads 300° F.) This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.
  3. Remove the sugar mixture from the heat. Working quickly, add the Baking Soda and whisk to incorporate the soda into the sugar mixture, about 5 seconds. Note the mixture will bubble up and become frothy when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour the hot toffee into the prepared pan.
  4. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

 

Ice Cream Cake (Quick and Easy)

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I have eaten this Ice Cream Cake on several occasions and it’s always a hit.  Many of us prefer it to a popular Ice Cream Cake that must be purchased.  Note: If you’re putting the cake in the freezer to eat at a later time, when you do serve it, be sure to let it sit on the kitchen counter for about 10 minutes to soften a bit so scooping will be easier.

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Only 3 simple ingredients: Sandwich cookies, Chocolate Sauce and Ice Cream.

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I poured the chocolate sauce into a squirt bottle to make things easier. Here it’s in hot water to soften some more.

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Chop the cookies.  If you don’t have a food processor, keep chopping until a crumble.  I used 24 cookies but 20 would be plenty…Just incase you eat a few. Your secret is safe with me!

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In the food processor.

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It didn’t take long for crumble consistency.

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First layer of crumbs and sauce in pan. About 3/4 cup crumbs per layer.

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These 4 cut layers go on top of the crumble layer.

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Just do the best you can.  No skill involved.

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Add another layer of crumbs and sauce on top of the ice cream.

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Second 4 layers of ice cream.

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More crumbs and sauce.  You’re done!

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Dig in.

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Here’s your piece.  Let me get you a spoon.

 

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Going for seconds…

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Ice Cream Cake will be gone in no time!

 

Ice Cream Cake (Quick and Easy)
Author: 
Recipe type: Sweet Tooth
Prep time: 
Total time: 
 
Please read the instructions of this recipe entirely over prior to starting.
Ingredients
  • 1 Square Box Vanilla Ice Cream (not a tub shape container)
  • 1 Bag Sandwich Cookies (Oreos or Fudgeeos)
  • 1 Jar/bottle good quality Chocolate Sauce
Instructions
  1. Crumble the Cookies in a food processor (not super fine). Alternately, you can finely chop the cookies on cutting board.
  2. Coat the bottom of an 8x8” dish (preferably glass or ceramic dish) with a layer of cookie crumbs.
  3. Drizzle chocolate sauce all over the top of the cookie crumbs.
  4. Working quickly, unwrap (unbox) the Ice Cream. Cut ice cream block in half. One half will be used for the bottom layer and one half will be used for the top layer.
  5. Cut 4 even slices into the first half. Arrange slices evenly (as best you can) for the bottom layer by placing them on top of the cookie crumbs/chocolate sauce. You will probably have to cut a few pieces from a slice to make it fit in. Whatever is left, just press it in to make it fit. It will.
  6. Layer with more cookie crumbs and then chocolate sauce on top of the crumbs.
  7. NEXT: Repeat what you did for the bottom layer of ice cream for the top layer.
  8. Sprinkle another layer of cookie crumbs on top. You’re done!
  9. Put in the freezer for an hour to firm up. Scoop and serve.

 

Maple Pork Loin

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So easy and VERY tasty.   This recipe is sure to please.  For a Gluten free option be sure to use Tamari instead of Soy Sauce.

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Ginger, Garlic, Orange Zest, Ketchup, Soy Sauce, Worcestershire, Curry Powder, Coriander and Pork loin.

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Mix all ingredients together except the pork.

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Put Pork loin into a re-sealable bag and wrap up. Zip shut. Refrigerate.

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Pork and marinade ready to go into the oven.

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Baste pork once or twice during cooking.

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Dinner is served. Come and get it!

Maple Porkloin
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Pre-heat oven to 350° F.
Ingredients
  • 1½ lbs Pork Tenderloin
  • ½ cup Pure Maple Syrup
  • 2 Tbsp Soy Sauce, sodium reduced
  • 2 Tbsp Ketchup
  • 1 tsp Dijon Mustard
  • 2 tsp Grated Orange Zest (optional)
  • 1.5 tsp Curry Powder
  • 1.5 tsp Coriander
  • 1 tsp Worcestershire Sauce
  • 2 Garlic Cloves, minced
Instructions
  1. Trim Porkloin of all visible fat. Place pork in a large, heavy-duty, re-sealable plastic bag.
  2. Whisk together all remaining ingredients in a medium bowl. Pour over pork in a bag. Seal bag and allow pork to marinate in refrigerator for 1 hour.
  3. Transfer pork and marinade to a small roasting pan or baking dish. Roast, uncovered for 40 minutes. Pork should still be slightly pink in middle.
  4. Let pork stand for 10 minutes before slicing. Slice thinly. Drizzle extra sauce over pork and serve immediately.

Sundried Tomato Chicken Pita

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A tasty and impressive lunch recipe packed with flavour. You and your guests will love it.  If you have extra chicken mixture left over, you can freeze it.

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Sundried Tomatoes in food processor.

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Perfectly chopped up.

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Sundried Tomatoes, Sundried Tomato Oil, and Balsamic Vinegar in a mixing bowl.  Next add the chicken and mix.

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Chicken mixed in and ready to build the pita sandwich.

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Add Chicken Mixture, Greens, Fresh Tomatoes, Cheese (if using) and Basil. You can easily add your favourite veggies.

Sundried Tomato Chicken Pita
Author: 
Recipe type: Chicken
Cuisine: Lunch
Prep time: 
Total time: 
 
Ingredients
  • 2 Tbsp Balsamic Vinegar
  • ½ cup Sundried Tomatoes, packed in oil, diced
  • 1½ Tbsp Sundried Tomato Oil
  • 2 Chicken Breasts, cooked, skinless/boneless, and shredded
  • 1 Tomato, sliced fairly thin
  • ½ cup Asiago Cheese, grated (optional)
  • ¼ cup Basil, fresh, thinly sliced
  • 6 (6-inch) Pitas cut in half
  • 3 cups Mixed Baby Greens
Instructions
  1. Combine Balsamic Vinegar, Diced Sundried Tomatoes and Sundried Tomato Oil in a mixing bowl.
  2. Stir in Chicken, Cheese, and Basil.
  3. Line each Pita half with ¼ cup Greens and a few slices of fresh Tomatoes. Divide chicken mixture evenly among pita halves.

 

Taco / Burrito Seasoning

Try this recipe the next time you make Tacos or Burritos instead of using store bought seasoning.

Taco / Burrito Seasoning
Author: 
Recipe type: Spice Mix
Prep time: 
Total time: 
 
Ingredients
  • 4 tsp Chili Powder
  • 2 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • ½ tsp Pepper
Instructions
  1. Combine all ingredients and store in an airtight container.
  2. Adjust seasonings if desired to suit your taste.

 

 

 

 

 

Lentil Quinoa Salad

This is a great summer salad. Tastes great the next day.  Pack it in your lunch for a very healthy meal.  Your co-workers will be wanting to trade when they see what you have.

Lentil Quinoa Salad
Author: 
Recipe type: Salad
 
Ingredients
  • ½ cup Quinoa
  • ½ cup Green or Brown Lentils (dry)
  • 1 Carrot, shredded
  • 1 Red Bell Pepper, finely diced
  • ½ cup Basil, fresh, thinly chopped
  • ½ cup Parsley, fresh chopped
  • 1 Zucchini, medium, diced
  • ½ cup Cucumber, diced
  • ½ Lemon, juiced
  • 1 -2 Tbsp Olive Oil
  • Salt & Pepper to taste
Instructions
  1. Cook up Quinoa and Lentils separately according to package directions. Allow to cool.
  2. Once cooled, combine ALL the ingredients together. Mix well and adjust salt and pepper to taste.