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twice baked chipotle sweet potato

December 29, 2011 By Cindy 7 Comments

Well hello there.  It has been awhile.  I have missed you.  Hope you all have been enjoying some quality family and friend time over this holiday season!  We had a wonderful Christmas filled with loads of laughs, wicked eats and special moments with our loved ones.  The Duster and I are both feeling very fortunate to be surrounded by such incredible people. Infectiously, we wish the same to you and yours!!

Since opening up my stocking on Christmas morn, I have been dying to try out this new wee kitchen gadget that I received as a gift from my mother-in-law.  It is the Joseph Joseph Rocker Garlic Press.  I had never before seen this sweet little tool and was pumped to give it a go!  Coincidentally, in my mind I had been conjuring up this idea for a twice baked sweet potato recipe for some time now.  I knew lots of crushed garlic, bacon and chorizo were all ‘musts’ in this one…so it was the perfect opportunity to put ‘The Rocker’ to the test!

Let’s just say…I wasn’t disappointed in the slightest.  This quirky kitchen gadget is better than any garlic press I have ever tried before!  I highly recommend that it finds it’s way into your utensil drawer as well.  Super sturdy, a breeze to clean…and crushes the garlic in it’s entirety – sans mess!  This product was also a main player and motivation for me to create a new and very garlicky guacamole recipe that is ADDICTIVE!  I created a big batch on Boxing Day for a fam dins and other one today for us here at home.  It is some serious business.  I just can’t get enough!  YUM!!!  Stay tuned for my upcoming recipe blog post on this.

I am presently off on holidays for two weeks, so I have been a busy bee in the kitchen creating new recipes and making some of the visions that have been twirling around in my head, come to life!  I have to be honest, this recipe isn’t a ‘quick paleo’ or ‘on-the-go’ style recipe, but extremely fabulous for a special occasion or weekend dins, when you have a little more time on your hands.  The end product is def worth the wait.  I really enjoyed my time in the kitchen, cheffin’ up this bad boy.  A total meal onto itself…the combo of flavours and ingredients are guaranteed to make your mouth water and your belly smile.

Alright…signing off for today!  Sending huge amounts of love & goodness to you for 2012!!!  Keep an eye on my website, as I am currently working on some new projects…

twice baked chipotle sweet potato
Print
Recipe type: Appetizer, Side
Serves: 4 +
Ingredients
  • 2 large sweet potatoes – halved
  • 2 hot chorizo sausages (pre-cooked) – diced
  • .5 lb bacon – baked and chopped into pieces (I used back bacon ends from my local butcher shop)
  • 1 large package of white mushroom – diced
  • 3 small white onions – thinly sliced
  • 4 cloves of garlic – crushed
  • 1-2 tbsp of smoked chipotle
  • fresh chives – chopped
  • sea salt and ground pepper
  • butter (from grass-fed cow) – optional
Instructions
  1. start by cooking bacon in oven on a tin foil-lined pan
  2. bake at 325 degrees, until bacon has achieved desired crispiness, set aside to cool
  3. next, slice sweet potatoes evenly in half
  4. take some of the leftover bacon fat and brush on the flesh side of the sweet potato
  5. place the halves face down on another foil-lined baking pan
  6. bake at 375 degrees for 35-45 minutes or until inside is tender (time may vary depending on size of sweet potato – can check using a fork to press on skin side)
  7. when done, set aside and allow to cool for 10-15 minutes
  8. in the meantime, on medium, heat all leftover bacon fat in a skillet
  9. add in onion and garlic and cook until translucent
  10. then, add in mushrooms and smoked chipotle
  11. cook until softened and slightly browned
  12. then, add in chopped bacon and chorizo sausage (pre-cooked) to the mixture and cook for another 5 minutes – stirring occasionally
  13. when finished, take baked sweet potatoes and remove insides into a bowl using a spoon
  14. take the mixture that you created in the skillet and combine with the softened sweet potato insides – mix well
  15. take the empty skins and fill them up with the mixture from the bowl
  16. place stuffed skins back on the foil-lined pan and broil for 5 minutes or so, until they are slightly browned and crispy on top (keep a close eye on them, as you don’t want them to burn!)
  17. remove from oven and garnish with some sea salt, ground pepper and chopped chives
  18. top with some butter (if desired – optional)
  19. enjoy!
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Filed Under: Appetizers, Mains, Sides, Snacks Tagged With: bacon, baked, chives, chorizo, mushroom, onion, sweet potato

bacon crusted chicken strips

November 14, 2011 By Cindy 7 Comments

Okay…well this is how my brain works.  Home from the gym and bum is fully parked on the couch.  ’The Duster’ utters the classic line…’what do you want for dinner?’  I responded….’hmm let’s see!?!’  We could make those ‘breaded chicken strips!?’  Ya…that’s a possibility…

I peeled myself off the couch to take a peakeroo in fridge to see what else we could throw in the mix.  With a slight notion of something ‘shake and bake(ish)’ floating through my mind…the pound of bacon jumped out at me and gave me the following idea!  Why not take a similar version of our original ‘breaded chicken strips’ and make ‘em extra fancy schmancy by grinding up some farm fresh pork bacon in there.  What is not to love, right?  I thought the flavour of the chicken-bacon combo would be to die for…and I was right (although my husband was someone reluctant to trying this idea in the beginning).  To be honest, I was a little skeptical myself.  I wondered if the mixture would stick properly and fry up to a nice and palatable consistency.  Everything worked out fabulously in the end.  This recipe is a definite keeper for us.  It will serve as a yummy treat every once in a while.

bacon crusted chicken strips
Recipe Type: main, appetizer
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 2
Ingredients
  • 1 lb bacon (good quality)
  • 2 chicken breasts – flattened and sliced into strips
  • a few shakes (sorry, don’t remember exact amount) almond flour
  • 1-2 eggs – whisked (for dipping)
  • assorted spices (optional)
  • sea salt and ground pepper
Instructions
  1. start by lining 1 or 2 baking sheets with aluminum foil
  2. place bacon strips by laying them out flat on the sheet(s)
  3. put in oven (separately) and cook at 325 degrees, until desired crispiness (do not overcook)
  4. remove from pan, and set aside to cool
  5. when cooled, put strips of bacon in a ‘magic bullet’ style device and grind
  6. pour this mixture into a separate bowl
  7. add in some almond flour and desired spices (optional) to create the ‘crust’ mixture
  8. meanwhile, flatten chicken breast, using a meat mallet
  9. cut chicken breasts into even(ish) strips
  10. re-add some leftover bacon fat back into a frying pan and heat on medium
  11. take each chicken strip and dip in in egg and roll is ‘crust’ mixture, making sure they are fully coated
  12. arrange in the frying pan and cook for approx. 3 minutes or so on each side (depending on thickness)
  13. using tongs, flip when ready and repeat on the other side (keep a close eye, as you do not want to overcook them)
  14. served with a side garden salad and sliced avocado
  15. dip in homemade sauces or mayo for added pizzazz
  16. enjoy!
Notes

• if you do not wish to use bacon in your recipe, follow the above steps while just omitting this ingredient and adding in a little extra almond flour to create the ‘breaded’ effect
• play around with different spices such as, cumin, paprika, cayenne, cajun etc
• also, feel free to fry them in a pan, using coconut oil, as an alternative

Filed Under: Appetizers, Mains, Sides, Snacks Tagged With: almond flour, bacon, breaded, chicken, crusted, fingers

spicy meat ‘cupcakes’ & ‘loaf’

November 9, 2011 By Cindy 5 Comments

When talking about meatloaf…I think there are two distinct camps.  You either loved it or you hated it growing up as a kid!  I am most def a huge fan. I remember that smell so clealy as a walked in the door from figure skating. Ohhhhh…that is such an unforgettable aroma. Toally warm and comforting, as I remember. During my childhood, I LOVED it when my my mom would make this comforting dish.  I never got tired of it…and looked forward to our weekly dinner of meatloaf with a sidekick of baked potato.  Her version was simple, yet amazing.  I have tried to re-create her recipe many times, but could never do it justice.  What an incredible cook she was…rest her soul.

Up until last year, I had not had ‘homemade’ meatloaf in several YEARS, until I discovered it at Rowe Farms.  I think we basically bought one of their store-made babies almost every week this past fall/winter.  Sadly, I was in there a couple weeks ago and ‘the dude’ told me they are no longer carrying them!  WHHHHATTTT!?!  So…with inspiration from their version, along with my mom’s…I decided to ‘wing it’ and make my own, with ‘the flair of Cyn’.  Of course I had to add some bacon in there for some extra flav!!! ;)  Kicking it up with some spice was my modus operandi…and topping it with my love of avocado was a purposeful touch.

WARNING…HIGHLY ADDICTIVE!  I CUT MYSELF OFF after 13 meat ‘cupcakes’…well maybe not that many, but you get my point.  Hope you love them!!

PS – I have used the same mixture for the meat ‘cupcakes’ and the ‘loaf’ alike.  Both turned out wicked.  A full-on meal or some scrumptious little appetizers…whatever your heart desires!

spicy meat ‘cupcakes’ & ‘loaf’
Recipe Type: main
Prep time: 5 mins
Cook time: 50 mins
Total time: 55 mins
Serves: 4 +
Ingredients
  • 1 lb of ground beef
  • 1 lb of ground pork
  • 6 slices of bacon – cut into small pieces
  • 1 large carrot – shredded
  • 1 beet – shredded
  • 1 medium onion – chopped
  • .5 package of mushrooms – diced
  • 1 jalapeno pepper – finely diced (optional)
  • 2 eggs
  • 2 tbsp ‘grainy’ mustard
  • 4 cloves of garlic – crushed or finely chopped
  • 2-3 tbsp dried mixed herbs (Italian)
  • 1 tbsp of cayenne pepper (optional )
  • a few dashes of sea salt and ground pepper
  • toppings – guacamole (can spoon on or use a corner-cut ziplock to ‘ice’ them.
  • hot sauce (optional)
Instructions
  1. in a large bowl, combine ground pork, beef and bacon
  2. add in all veggies to the mix
  3. crack and whisk eggs in a separate bowl and add into the large bowl
  4. next, add in all the herbs and spices
  5. using your hands (get in there), thoroughly fold all the ingredients together
  6. take picture and press firmly into a greased ‘loaf pan’ or ‘muffin cups’
  7. preheat oven to 350 degrees and bake for approx 45 minutes (this is the time for the loaf, meat cupcakes bake quicker
  8. finally, broil for 5-10 minutes (watching carefully)
  9. remove from oven and let cool a little
  10. plate and serve with a dollop or two…or three of guac and hot sauce (optional)
  11. enjoy!
Notes

• if you aren’t a fan of super spicy dishes, omit the jalapeno and ground cayenne pepper.
• btw – aren’t those wee meat ‘cupcakes too adorable to resist?!? Try them at your next dinner party…

Filed Under: Appetizers, Breakfasts, Mains, Sides, Snacks Tagged With: bacon, beef, guacamole, homemade, meatloaf, port, spicy

roasted beet & brussel sprout salad

October 17, 2011 By Cindy 12 Comments
I need to preface by saying this is one yummy little number.  I decided to combine one of my all-time favs (beets), with something I have never EVER tried before (brussel sprouts).  This Saturday morn, we took another visit to the Evergreen Brickworks Farmer’s Market.  Something that has become an awaited weekend adventure.  I love the atmosphere.  I love the people.  I love chattin’.  Week after week, the icing on the gluten-free cake is when the vendors and farmers start to recognize your face and call you by name.  Really cool!

Amongst our market haul, were amazing organic heirloom beets, brussel sprouts and fresh perch.  To put this dish over the edge, I thought it would be ideal to cook up some bacon in the oven first and then roast the beets, onions, garlic and brussel sprouts in the fat afterwards.  Two words.  Fantastic decision.  It was so flavourful and delicious.  After slowly roasted in a big pan in the oven, everything caramelized together, to make one huge mound of goodness.  While still warm, we platted this on same mixed greens and drizzled with some really good quality olive oil.  Trust me…once you actually have a taste of what olive oil should really taste like, you will never want to go back to your other ‘cheapy’ brand.  I highly recommend paying the few extra bucks and getting something worthwhile if you are able.

roasted beet & brussel sprout salad
Print
Recipe type: side, appetizer
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
Ingredients
  • 6-8 beets – I used heirloom beets (different varieties) – cubed
  • 1 small basket of brussel sprouts – cleaned thoroughly
  • 1 medium white onion – thinly sliced
  • 6 cloves garlic – chopped
  • .5 – 1 lb bacon
  • 3 tsp dried thyme
  • ground pepper
  • sea salt – I used coarse rosemary & lemon
  • chopped nuts – I used a mix of pecans, walnuts, almonds and cashews (optional)
  • handful or two of mixed greens
  • a splash of olive oil
Instructions
  1. on a tin foil-lined baking sheet, lay and cook bacon in oven until desired crispiness
  2. remove and set aside, keeping the bacon fat for cooking the vegetables
  3. in a large roasting pan, add beets, brussel sprouts, onion and garlic
  4. drizzle with leftover bacon fat
  5. add in a few dashes of ground dried thyme, ground pepper and sea salt
  6. roast in the oven at 350(ish), until softened and browned
  7. in last 5-7 minutes of roasting time, crumble in the bacon and set to broil (watch carefully)
  8. on a dish, plate a couple handfuls of mixed greens
  9. while warm, scoop out several spoonfuls of the roasted mixture
  10. top with a sprinkle of chopped nuts (optional, but they were a yummy touch!)
  11. finish by adding a drizzle of good quality olive oil (optional as well, but recommended)
  12. enjoy!
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Filed Under: Appetizers, Mains, Salads, Sides, Snacks Tagged With: bacon, beets, brussel sprouts, fish, garlic, Nuts, one-pot wonders, onion, perch

pumpkin, sweet potato & leek soup

September 19, 2011 By Cindy 1 Comment
Wakey, wakey, eggs and bakey!  I woke up early this past Saturday morn and decided to make a trip to the Evergreen Brickworks outdoor farmer’s market.  Did a little texteroo with one of my friends (who actually picks up the phone and calls people anymore?  I know I should more…) and arranged to meet up at her place and drive over together.  So, we did just that.  With reusable bags in hand and cash in our pockets, we were good-to-go!

When we pulled in, the market was already in full swing.  We were fortunate enough to squeeze into a parking spot that someone was just pulling out of.  Fantastic timing.  Next, we made our way into one of the buildings that just opened up a new cafe, to get the much needed americano.  It was delish.  While warming our fingertips…fall was definitely in the air, we strolled around taking our time to check out all the vendors.  Now, when I say, taking our time…I really mean it.  While chatting it up with people, looking at different products and enjoying the company of one another…we fully and completely lost track of time.  I love that feeling.  Yes!  Three hours went by in a flash.

If you know me…I have a very difficult time focusing on one thing at a time.  I am a total distracto at the best of times.  There was a lot going on…so in the end, I think we did about 800 laps of the market, just to make sure we didn’t miss a thing.  Nearing the close of our visit, we stopped by an apple orchard stand that was selling apples (of course!) and hot apple cider with cinnamon!  Yep…that’s it…that’s all…just those two ingredients.  I am usually not the biggest fan of cider, but to say that it was unreal is an understatement.  Definitely a little somethin’ to write home about!!!  Oh…and I bought some of their MacIntosh apples.  Small, some weirdly shaped and NOT shiny!  Yes folks…that’s what apples are supposed to look like!

Anyhoo, after realizing the time, we decided that we better make a push for home.  We were both super proud of our wicked hauls and 100% pleased with all the yummy goodies that we just reeled in.  I left feeling so warm and fuzzy inside (kinda corny I know), but good food excites me!  What I love even more, is knowing where my food is coming from and also supporting local farmers.  If you live in the Toronto area or will be visiting soon…seriously check out the Evergreen Brickworks on Saturdays.  You will be glad you did!

With the cool breeze blowing through my hair on this venture and the inaugural sportin’ of the fall jacket, I was inspired and decided to wrap my arms around what is ever so closely upon us…FALL/AUTUMN…whatever you may call it.  This recipe screams warmth, comfort and coziness all in a bowl!  I am a huge soup fan any day of the week, but this one’s flavours are especially delightful this time of year.  P.S – Not gonna lie…I love fall sweaters. Don’t fight it…embrace it!  Get some stuff and make some soup.

This week’s big ass market haul:

pumpkin, sweet potato & leek soup
Print
Recipe type: appetizer, side
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6 +
Ingredients
  • 1 small cooking pumpkin – cubed
  • 6 large leek stalks – finely chopped
  • 6 medium sweet potatoes/yams – cubed
  • 4 medium carrots – chopped
  • 1 can coconut milk
  • 1 container of vegetable stock (I used about 800 mL)
  • 5 cloves garlic – thinly sliced
  • 1/2 red onion – thinly sliced
  • coconut oil
  • ground nutmeg and cinnamon
  • ground pepper and sea salt
  • a few dashes of hot sauce (optional)
Instructions
  1. start by sautéing the onion and garlic in coconut oil on low-medium heat on the stove-top, in a LE CREUSET/dutch oven, until they are translucent
  2. follow by adding in the leeks and let cook until softened
  3. next, take your chopped pumpkin, sweet potato/yams and carrot and add them into the pot
  4. pour in your vegetable broth and bring to a boil
  5. reduce heat to medium and continue until these veggies are throughly cooked
  6. season with a few teaspoons of ground nutmeg and/or cinnamon (sorry, I didn’t measure the amounts here, but I wasn’t shy)
  7. then, take an immersion hand blender and puree the soup until smooth
  8. at the same time, add in the coconut milk slowly, and continue blending until desired consistency is reached
  9. allow time to simmer on low heat for flavours to melt together
  10. serve it up in a bowl and sprinkle with a pinch of sea salt and ground pepper
  11. finish with a few dashes of hot sauce if you want a little bite!
  12. p.s – I added in an extra spoonful of coconut milk to give it a pretty swirl in the end
  13. enjoy!
Notes

• feel free to play around with the spices if you wish
• some cumin or paprika would probably be a nice touch
• also, you can modify the consistency of your soup by adding in a little bit more broth, if you find it is too thick
• have fun with this one…choose some veggies that are in-season and you are off to the races
• any type of squash is always a good bet as well
• oh ya…when re-heating the leftovers (this makes a ton), I also added in some more liquid to even things out

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Filed Under: Appetizers, Mains, Sides, Snacks, Soups Tagged With: coconut, comfort, farmer, leek, local, market, pumpkin, soup, sweet potato

zingy tuna salad

August 16, 2011 By Cindy 9 Comments

Who says you need mayonnaise??? A fan fav amongst adults and children alike. Perfect for on-the-go lunches! Yesterday I had a huge craving for some tuna salad.  I knew that I had created a yummy concoction of this awhile back and actually thought I had done up a blog post on it!  After searching my own website…I realized that I had in fact just done a quick photo/write-up on my facebook page…with good intentions of turning into a post!  It must have slipped my not-so-good memory.  Having realized this, I then thought what better time than right now!  This tuna salad recipe is just too scrumptious not to share!

I wanted to recall exactly what I had tossed into this dish, so I did a little diggin’ over on FB!  I discovered that I first made this bowl of deliciousness way back in May.  At that time, I had immediately posted a photo (sans recipe) and it prompted the following conversation…

“Does it have a dressing?”

“I’d like to know that too!”

“Looks great!  Ingredients?”

“Totally want details on ingredients . I have become bored with tuna and it sits all by itself in my pantry!!!!”

“Need ingredients! Been craving tuna salad forever! :) ”

Me: “Yes! No mayo though…basically I used freshly squeezed lemon and lime juice, olive oil, balsamic vinegar and some rosemary mustard. Then, I finely chopped up some mini cucumber, pickles, red/orange pepper, celery and white/green onion.  After that I seasoned it with loads of ground pepper, freshly chopped dill and sea salt. Finally…added in few dashes of dried pepper flakes. Basically, feel free to use whatever spices/herbs you wish. =) I am going to make tuna lettuce canoes/wraps tomorrow! Oh ya…3ish cans of tuna as well…enjoy!”

“Talk about a major salad!! Lol.”

Me: “P.S…the shredded carrot and radish were last minute additions (after the pic). I noticed them hiding in the veggie crisper afterwards! Hehe…”

“Beautiful! Thanks I’m making this tonight since I have most of these ingredients already! YUM :D .”

“Haha it is a pretty big salad!”

“Adding different veggies to make it a little crunchy is actually a great idea, I had tuna last night for the first time in years.  I had some red onions finely chopped with celery and a couple of dried raisins and it turned out good, I’m def trying this one tonight!  Thanks for the recipe!”

Me: “Hahaha…just to clarify…we didn’t eat this entire thing tonight if that’s was you were thinking.  I like to make a lot at once…then I put it in the glass container (as shown above) and an airtight lid seals it up, so it stays fresh.”

“I would of probably ate it all the same night! NOM NOM NOM!!! Lol.”

“Dammit Cin, Now I have to make one, and I was looking forward to not being in the kitchen today!!! LOL.”

“If you do like the creaminess of traditional tuna salad, I mash up some avocado and mix it in. Delicious!”

Me: “Good call on the avocado…this is what we actually did with the batch we made this week. So yum!”

“Wow what a coincidence, I just made tuna salad today, too!”

Me: “Awesome! I think I will make it again this wkend!  Haha.”

“Me too! It’s such a cheap, versatile, and delicious option.”

“Made this tonight. Love it. Thank you so much for sharing the recipe!”

Big batch.  Serves lots!

Ingredients: (or something of the sorts)

  • 4 cans of tuna
  • 1 lime
  • 1/2 lemon
  • 1 red pepper
  • 2 dill pickles
  • 2 mini cucumbers
  • 2 stalks of celery
  • 1/2 yellow onion
  • 4 cloves garlic – minced
  • 2 shredded or coined carrot and radish (optional)
  • loads of fresh dill
  • generous amounts of ground pepper and sea salt
  • several spoons of mustard (I used Kozliks’ rosemary)
  • a few splashes of olive oil and balsamic vinegar
  • a dash or two of dried chili flakes or hot sauce (optional)

Prep:

  • basically take all your cans of tuna, open them up and pour it into a large bowl
  • next, take all the veggies and finely chopped them all and toss into the mix
  • add in your mustard, herbs and spices
  • then, drizzle with the olive oil, balsamic vinegar and the juice from squeezed lemon/lime
  • once you have combined all your ingredients, mix thoroughly with a fork
  • sprinkle with dried chili flakes or a few splashes of hot sauce
  • enjoy!

P.S. – This dish is super wicked because you can eat it on it’s own, over a bed of mixed greens, in a “lettuce canoe” or even throw it on-top of some eggs.  Also, it has some serious zing and is even better the next day, after being in the fridge all night.  Perfect to take in lunches as well!!!

Filed Under: Appetizers, Breakfasts, Mains, Salads, Sides, Snacks Tagged With: chunky, fish, simple, tuna
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