Recipes

Homemade: Nacho Cheese Sauce

By Cheri in Appetizers, Homemade 4 Comments Tags: , , ,

Homemade: Nacho Cheese Sauce

When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.

I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I’m proud to say I have finally conquered it! Well technically Kenji conquered it and I’m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I’ve seen that doesn’t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I’m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

You can control the heat in many ways. As it is, it’s nice and spicy. For a mild sauce use only cheddar cheese. For super hot sauce add jalapeño peppers. For medium sauce substitute half of the pepper jack for more cheddar.

To be honest, I probably won’t be watching the Super Bowl on Sunday. But if you are, and are in need of a good dip, this is your meal ticket. ;)

Nacho Cheese Sauce

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Adapted from Serious Eats.

Strawberry & Lime Layer Cake

By Cheri in Cakes, Sweets 6 Comments Tags: , , , , , ,

Strawberry & Lime Layer Cake

I can’t believe it’s already been a year since I first posted about our brand new baby girl. Ahhhh! *tears* She’s growing up too fast! I love the baby stage. Just look at those cute baby cheeks (below) and tell me you don’t want to squish them all day long. I know there’s a lot of wonderful times ahead and I’m looking forward to it all so much. But, it’s ok for me to be a little sad that my baby girl is taking one more step to adulthood right?

I wanted to give her a simple but girly birthday party so I decided to go with the theme of Strawberry & Lime. I know that at this age she really couldn’t care less about her birthday so I tried to keep everything simple and stress-free. After-all I wanted to spend lot’s of time with the birthday girl.

The main star to the show (besides the sweet baby) was the Strawberry & Lime Layer Cake – a white cake sandwiched with coconut lime curd and smothered in whipped strawberry frosting. Fruity, refreshing and girly.

The decoration was extremely easy to do and the result was so precious. Perfect for a little girl’s birthday party. I followed a tutorial from Sockerru, where you pipe big dots of frosting and smooth them out with a spoon (I used the Ateco tip# 808 to pipe on the dots). Seriously, it was so simple and quick, anyone could do it. The key is to make the crumb coat as smooth and flat as possible so that everything looks even (I follow this method to smooth my frosting). The only thing I couldn’t figure out was how to finish it up in the back where the pattern met. The solution I came up with? Put the seam in the back where no one can see it. :D

Happy Birthday to my favourite baby girl!

Strawberry & Lime Layer Cake

White Cake
  • 3 cups cake flour*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 2 1/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 8 large egg whites, room temperature (save the yolks for the curd below)

Sift together flour, baking powder and salt. Set aside.

Beat butter and 2 cups sugar for several minutes until light and fluffy. Beat in vanilla. Mixing on low-speed, add flour in 3 additions, alternating with milk, starting and ending with flour. Beat just until combined.

In a clean bowl, beat egg whites on low until foamy. Add 1/4 cup sugar and beat on high just until stiff, glossy peaks form when beater is lifted.

Gently fold 1/3 egg whites into butter/flour mixture to loosen batter. Fold in remaining whites.

Divide batter between 2 9-inch round cake pans lined with parchment paper rounds and spayed with cooking spray; smooth tops. Bake at 350ºF for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 20 minutes before removing from pans and peeling off parchment. Cool completely on wire wracks before wrapping in plastic wrap to store.

*To make your own cake flour place 2 tablespoons cornstarch into a 1 cup measuring cup, spoon in enough all-purpose flour to fill. Sift several times to combine. This makes 1 cup cake flour.

Coconut Lime Curd
  • 1 (15 oz) can coconut milk
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/3 cup butter
  • 1/2 cup lime juice
  • 6 eggs yolk
  • green food colouring, if desired

Place 1 cup coconut milk and sugar in a saucepan over medium-high heat. Cook until sugar is dissolved. Mix together the remaining coconut milk and the cornstarch. Pour into the saucepan, stirring to combine. Lower heat to medium, add butter and whisk until melted together. Whisk in lime juice and egg yolks. Cook, stirring often, until thick and it coats the back of a spoon. Do not overcook or eggs will start to scramble. Stir in food colouring, if desired. Allow the mixture to cool slightly and then pour into a heat-proof bowl. Place plastic wrap directly on the surface of the curd to stop condensation. Allow to cool completely before refrigerating. Beat, to loosen, before spreading on cake layers.

Whipped Strawberry Frosting
  • 2 cups unsalted butter, softened
  • 4 cups icing sugar, sifted
  • 1/4 cup strawberry puree (from frozen, thawed berries is fine)
  • 2 teaspoons vanilla extract

In a stand mixer, beat butter for 6 minutes, until pale and creamy. Add remaining ingredients and beat for an additional 6 minutes, until light and creamy.

If not using all of it right away beat by hand with a spatula, to remove any air bubbles, before using.

To Assemble

Trim tops of cakes flat. Carefully cut each cake in half to make 4 layers of cake (here’s a great video to show you how). Place one cake layer on serving platter, spread with some of the coconut lime curd. Place another cake layer on top and spread with more coconut lime curd. Repeat one more time and then top with the last cake layer (you will have leftover curd). Crumb coat the cake to glue the crumbs to the cake and to make sure none of the curd shows through the frosting. Refrigerate 10 minutes to set. Frost as desired. Refrigerate until serving.

White Cake adapted from Martha Stewart. Coconut Lime Curd adapted from Donna Hay Dec/Jan 2012.

Quick French Dip Sandwiches

By Cheri in Beef, Main Dish 2 Comments Tags: , , , , , , , ,

Quick French Dip Sandwiches

I’ve made many a homemade beef dip. Mostly from scratch. I’ve thrown it in the slow cooker, cooked it on the stove top, but nothing ever turned out quite right. My hubs is a huge fan of beef dip so, even though I failed, I had to keep trying. Wouldn’t you know, the simplest and easiest of recipes turned out to be just right. And, I won’t complain about that. :)

I figured this time around I’d leave the cooking of the beef to the experts and make it more of an assembly process. First you top crisp and airy ciabatta rolls with garlic, butter and cheddar cheese, broil till bubbly and then pile on the beef. Serve them alongside a spiced up beef broth and dinner is served. Easy peasy and crave-worthy delicious.

Quick French Dip Sandwiches

These make very hearty sandwiches. For smaller appetites you could easily stretch the meat to 5 or 6 sandwiches. Use your discretion according to your family’s appetites and the size of the rolls.

  • 1/4 cup salted butter
  • 1 garlic clove, minced
  • 4 ciabatta rolls, split
  • 1 cup shredded cheddar cheese
  • 1 can (14.5 oz) beef broth
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1 pound thinly sliced deli roast beef

Melt butter in a small skillet, over medium heat. Add garlic and cook for 30-60 seconds, until softened. Place rolls on a baking sheet and brush or drizzle with garlic butter. Top with shredded cheese. Place under broiler and let bake until cheese is bubbly.

Place broth, salt, pepper and thyme in a medium-sized saucepan. Bring to a boil, lower heat and toss in roast beef. Once beef is warm remove from heat.

To serve: Remove beef from broth, place on prepared rolls. Pour broth into ramekins or bowls, to dip sandwiches.

Serves: 4

Adapted from Taste of Home.

(Small Batch) Mixed Berry Jam

By Cheri in Condiments, GF Sides 4 Comments Tags: , , , ,

(Small Batch) Mixed Berry Jam

Making jam seems to be my preferred Sunday afternoon activity. There’s something relaxing and comforting about getting a pot of fruit bubbling on the stove and relaxing on the couch while it fills your house with the scent of berries and maple. This recipe especially, is so simple. No slicing and dicing, just a quick rinse and a toss in the pot, and you let your stove top do the rest.

This recipe calls for fresh berries and I already had some (surprisingly) delicious fresh blueberries in my fridge (thanks to an awesome sale from my grocer) but since I didn’t have any fresh strawberries I used a bag of frozen ones instead. To my delight the frozen ones worked great, I just needed to add a few minutes to the simmering time. I imagine you could use all frozen berries and have it turn out, as long as you feel comfortable going by sight rather than cooking time. Allow them to thaw first and don’t drain away any of the tasty juices.

One of the big draws to me for this jam was that it uses maple to sweeten it, instead of sugar. By now I’m sure you’ve noticed my love of anything maple. It adds just a little something extra to the jam and it’s not overly sweet like some homemade pectin-free jams seem to be. I also love that it makes such a small amount. It feels like no work and you get delicious results in no time.

We enjoyed it while it was still warm, wrapped up in fresh crepes with a side of bacon. Mmm.

Mixed Berry Jam

  • 2 cups fresh blueberries
  • 1 pound fresh strawberries, hulled and quartered (about 4 cups)
  • 1 cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh orange juice

Place berries in a medium-sized saucepan, lightly mash berries. Add remaining ingredients and bring the mixture to a simmer. Simmer, stirring occasionally, for 50-55 minutes or until the mixture passes the jam test (below). Cool completely before storing, covered, in the fridge for up to 1 month. Freeze for longer storage.

Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes approximately: 1 1/2 cups

Adapted from Giada at Home.

Pear & Walnut Sour Cream Coffee Cake

By Cheri in Breakfast, Cakes, Snacks, Sweets 11 Comments Tags: , , ,

Pear & Walnut Sour Cream Coffee Cake

It took me four hours to get this coffee cake in the oven. This has no reflection on the difficulty of the recipe but rather my life as a mom. From exploding diapers to early bath times to bedtime tantrums this cake went through many waiting periods. I think it’s pretty safe to say it’s a foolproof recipe.

I’m a big fan of coffee cakes. They’re not overly sweet and, just like muffins, they’re really just an excuse to eat cake for breakfast. :) This cake is light in both taste and texture. A refreshing break from all the heavy and rich baked goods that are everywhere this time of year.

My hubby isn’t a fan of pears but he loved this (LOVED it). So did I. It’s one of those cakes that’s hard to stop eating. Breakfast. Coffee. Dessert. Too many excuses to steal a little slice.

Pear & Walnut Sour Cream Coffee Cake

Streusel & Filling
  • 1 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter
  • 1/3 cup all-purpose flour
  • 2 medium pears, peeled, cored, and thinly sliced
Cake
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter , softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 (8 oz) carton sour cream
  • 1/2 cup chopped walnuts (optional)

For the streusel topping and filling: Stir together walnuts, brown sugar, and cinnamon. In a separate bowl grate cold butter into flour and break up with your fingers to make coarse crumbs. Stir 3/4 cup of the nut mixture into the flour mixture to make streusel. Set remaining nut mixture and streusel topping aside.

For the cake: Combine the flour, baking powder, soda, and salt; set aside. In a large bowl beat the softened butter until smooth. Beat in sugar and vanilla. Add eggs, one at a time, beating well after each. Beat in flour mixture and sour cream, in three additions, starting and ending with flour.

Spread two-thirds of the batter into a greased 9 inch springform pan. Sprinkle with the reserved nut mixture. Layer pears on top. Carefully spread remaining batter over the pears. Sprinkle with the streusel topping. Bake at 350ºF for 10 minutes. For a crunchy topping, sprinkle with the 1/2 cup walnuts. Bake an additional 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing the side of the springform pan. Cool one hour before serving.

Makes: 12 servings

Adapted from Better Homes and Gardens.

Spicy Bean Burritos (Freezer Friendly)

By Cheri in Lunch, Main Dish, Meatless 4 Comments Tags: , , , ,

Spicy Bean Burritos (Freezer Friendly)

I had high hopes for these burritos after spotting them on Annie’s Eats (I trust that woman with my taste buds) and they were even better than I thought they were going to be. That doesn’t happen too often. I find that beans tend to zap the flavour out of dishes and I was a little afraid that would be the case here, but these were so flavourful – thanks to the beans being simmered in a spicy broth until they soak up every last tasty drop.

This recipe helped me knock off yet another of my 2012 food goals – meatless meals that the whole family enjoys. I’m on a roll! ;) Max did have a little bit of trouble eating a full burrito just because it was a little bit too bean-y for him, so I turned his into a quesadilla and served the “salad” on the side (the guys likes his veggies!) and he gobbled it right up.

It’ll definitely be a regular at our table, especially since I almost always have the ingredients on hand. It’s a perfect last-minute meal when you’ve had a tiring day and just want to get something quick and healthy on the table. I’m planning on serving it with Quick Mexican Rice with Beans (minus the beans) next time, to round out the meal.

Growing up we used to heat up those store-bought spicy bean burritos and top them with salad toppings, sour cream and salsa. I’m planning to make my own version by filling some 6 inch tortillas with this bean filling and some cheese, rolling them up and freezing them for quick lunches during the week. To serve, we’ll treat them just like the store-bought burritos and top them with the sour cream and veggies instead of having them in the wraps. I’m already excited to eat them again!

Spicy Bean Burritos

Don’t throw out the extra chipotles! Put them in a freezer bag and pop them in the freezer. When you need some for a recipe, chop off as much as needed and thaw to use.

Bean Filling
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon minced chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • dash cayenne pepper
  • 1/3 cup chicken broth
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • 6 tablespoons salsa
To Serve
  • tortillas
  • shredded cheese
  • diced tomatoes
  • chopped lettuce
  • chopped green onions
  • sour cream

Cook garlic in a small amount of oil just until fragrant (30-60 seconds). Add spices, broth and beans. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and stir in salsa.

Spoon bean filling into tortillas, top with cheese, tomatoes, lettuce, green onions and sour cream to serve.

Adapted from Pink Parsley via Annie’s Eats.

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