cheese

Mushroom Aioli Toasts

By in Appetizers, Lunch, Main Dish, Meatless, Sides 8 Comments Tags: , , , ,

mushroom aioli toasts

A couple of years ago I couldn’t have imagined our family eating a meal where the star ingredient was mushrooms. My husband was never a fan, but every once in a while I would make them anyways just in case he changed his mind. And, he did. The changing point came when I first made these cajun grilled pork chops with creamy mushroom pan sauce. Don’t they always say that you have to introduce a food to a child 10-20 times before they’ll start liking it? I guess it works with husbands too. Hehe.

Ever since then I’ve realized that, very often, someone may not like a certain food simply because they don’t like the way it was prepared. That’s why we never say never in this family. If we don’t like something we try it a new way until we find the preparation we like.

Now we can’t seem to get enough of mushrooms. We put them on everything from burgers to pizza, in frittatas and salads. We almost always have a stash of mushrooms in our fridge. What a change!

These sandwiches are truly crave worthy. Start with some toasted, crusty whole grain bread, slather on a quick mustard aioli, pile on fragrant mushrooms and garlic, top it all with cheese and broil until the cheese is melty and golden. Just describing it makes my mouth water.

You can serve it for lunch with smoothies, for a quick dinner with a salad, as a side to grilled meat or pasta, or even as an appetizer for a guest worthy meal. A recipe that is as delicious and versatile as that definitely has a place in my recipe folder.

mushroom aioli toasts

Mushroom Aioli Toasts

Any cheese can be used to top these toasts. On an everyday basis we like cheddar. For a dinner party feel free to splurge on some fontina. If using for appetizers serve on baguette slices for smaller servings.

Mushrooms
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 16 oz. mushrooms, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
Mustard Aioli
  • 1/4 cup mayonnaise
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 garlic clove, minced
  • salt and pepper, to taste
To Assemble
  • 8 slices crusty bread
  • 1 cup shredded cheese (cheddar or fontina)

Place butter and oil in a large nonstick skillet, let melt over medium heat. Add mushrooms, cook until softened. Season generously with salt and pepper, cook until liquid is gone and mushrooms start to brown a bit. Add garlic and cook 30-60 seconds, just until softened.

Meanwhile stir together all of the ingredients for the aioli in a small bowl. Set aside.

Preheat broiler to high. Place bread slices on a large baking sheet. Broil for 2-3 minutes until golden brown. Spread each toast with aioli. Divide mushrooms evenly between toasts and top with cheese. Place under broiler until cheese is melted and bubbly. Serve immediately.

For a fresh take, top with salad greens before serving.

Makes: 8 toasts

Adapted from How Sweet It Is. Mustard Aioli adapted from Bobby Flay’s Barbecue Addiction.

Creamy Baked Mac & Cheese

By in GF Mains, Main Dish, Meatless, Pasta, Sides 7 Comments Tags: , , , , ,

mac n cheese

I’ve tried many mac ‘n cheese recipes in my time. Back in the day we used to live off the boxed stuff but I stopped buying them long ago. Which meant that we stopped having mac and cheese all together because none of them ever held up to our expectations. They never seemed as creamy or as flavourful as the stuff from the store.

I’m happy to say I’ve finally found our perfect recipe (obviously because I’m sharing it!). It’s super creamy, cheesy and flavourful, and as a bonus it’s very easy to throw together. It would make a great side for any ham you have leftover from Easter. Or, make it a one dish by throwing in some diced ham and veggies. We also love it alongside barbecued chicken drumsticks (or really any barbecued meat) with a hefty serving of veggies alongside. Barbecue season is coming up quick and I think this is a great side to have in your back pocket. It’s a definite crowd pleaser.

One time I accidentally browned the butter for the roux and it added an extra depth of flavour that we loved. Now I brown the butter purposely to add that extra nutty and rich flavour, but it’s definitely not a necessity if you prefer to skip that step.

Creamy Baked Mac & Cheese

I’ve had great success making this gluten free by substituting gluten-free brown rice pasta and gluten-free all purpose flour, so feel free to experiment with this recipe if gluten is an issue for you.

  • 2.5 cups elbow macaroni
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 2 cups cheddar cheese, divided

Cook macaroni in a medium-sized pot, according to package directions, until tender but firm (al dente). Drain and set aside. In the same pot melt the butter over medium heat (allow it to brown if desired). Add flour; cook and stir for one minute. Stir in salt, pepper and mustard. Slowly stir in milk, a bit at a time, whisking between each addition to avoid lumps. Bring to a boil, cook until thickened, stirring often. Remove from heat and stir in 1.5 cups cheese. Add macaroni, stirring to evenly coat. Pour into a 2 quart casserole dish. Sprinkle with remaining 1/2 cup cheese. Bake at 375ºF for 20 minutes or until filling is bubbly and cheese is browned. Allow to cool 5-10 minutes before serving.

Makes: 6 servings (as a side dish)

Homemade: Nacho Cheese Sauce

By in Appetizers, Homemade 67 Comments Tags: , , ,

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.

Quick French Dip Sandwiches

By in Beef, Main Dish 3 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.

On the Go Breakfast Bagel

By in Breakfast, Fall, Smithfield 11 Comments Tags: , , , , ,

breakfast bagel

These Breakfast Bagels are my new obsession. I’m a savoury breakfast kinda gal and these are a quick fix substitute for a tradition breakfast. All the flavour without the fuss.

“There’s definitely no need to go through a drive-through when these are on the menu. They take only a couple of minutes to whip up and are so very portable. The way they are cooked ensures they won’t be a messy eat either.”

Read more and get the recipe on Smithfield.com

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!

Breakfast Bagel

  • 1 bagel, sliced and toasted
  • 2 eggs
  • salt and pepper, to taste
  • 2 tablespoons chopped green onions
  • 1/3 cup grated cheese
  • 4 slices deli ham
  • mayonnaise, to taste

Preheat a skillet over medium heat. Grease lightly. Crack eggs into skillet, making sure they are slightly overlapping. Immediately break yolks, season with salt and pepper and sprinkle with green onions. Allow to cook until edges are set. Flip over and top with cheese and then ham. Cover and let cook until cheese is melted.

Meanwhile, spread mayonnaise over toasted bagel halves. Place cooked eggs, ham side up, on one bagel half. Top with other bagel. Cut in half if making two servings. Wrap in parchment paper for travel.

 

Three No-Bake Thanksgiving Appetizers

By in Appetizers, Fall, Thanksgiving 53 Comments Tags: , , , , , , , , , , , , , , , , , ,

three no-bake thanksgiving appetizers

I’m not a simple person by nature. The simple life has always appealed to me but I tend to over complicate things and end up going overboard. That ‘s partly why this blog is so important to me. It helps to remind me to keep things simple and enjoy life. I try to think of ways to help simplify others lives and in turn it helps to simplify mine. So thank you for being my inspiration!

I think the most important thing I have learned this year is to just be myself and not try to fit into the crowd.  I am who I am and I will never live up to someone else’s standards (including my own). I’ve really tried to share things on here that our family truly enjoys and not things that I don’t actually put into practice myself. Sometimes I wish I would put certain things into practice but I’m trying to steer clear of appearing to be and do something I’m not.

All that being said, these no-bake thanksgiving appetizers come straight from my heart. I’m a big believer in make-ahead dishes and at this point in my life the easier and quicker it is to throw together, the better. I do love my time in the kitchen but I love my family more. :) These three recipes can be thrown together in minutes and will hopefully relieve a little bit of holiday meal stress.

Mini “Pumpkin” Cheese Balls

Contrary to their name these don’t actually have any pumpkin in them, but they do have a cute pumpkin shape. I have shared one of my favourite cheese ball recipes below but feel free to use your own and just follow the shaping instructions.

My cheese balls were a little loose because I had to use spreadable cream cheese. I haven’t been able to find the firm blocks here in Norway yet. One day I will find some and then be prepared for baked cheesecakes galore!

Mini “Pumpkin” Cheese Balls

recipe adapted from Kraft Canada

  • 1 (250g/8oz) package cream cheese, softened
  • 1/4 cup finely chopped roasted red peppers
  • 1/2 teaspoon garlic powder
  • pinch cayenne pepper
  • 1 cup grated cheddar cheese
  • 2 green onions
  • paprika, or dusting
  1. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
  2. Roll into 1 inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed  before shaping with knife).
  3. Slice green onion into 1 inch pieces (green parts only). Slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball. Refrigerate until serving.

Makes: 24 cheese balls (4-6 servings each, depending on the size of crackers.)

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Smoked Salmon Pinwheels

We had something similar to these at a taste-testing at the grocery store and I quickly took stock of the ingredients they were using so I could try to re-create them at home, rather then run off with the tray like I wanted to. Although they didn’t turn out exactly the same, they still are delicious. The dijon/honey mixture really compliments the smoked salmon. It’s such a quick and easy recipe to throw together but they look so elegant your guests will never know.

Smoked Salmon Pinwheels

  • 1 teaspoon dijon
  • 2 tablespoon mayo
  • 1 tablespoon sour cream
  • 1/2 teaspoon honey
  • pinch of dried dill
  • 100g thinly sliced smoked salmon
  • 3 (6 inch) flour tortillas
  1. Mix together djon, mayo, sour cream, honey and dill. Spread 1 tablespoon of the mixture onto each tortilla. Top with a thin layer of salmon, leaving a 1 inch gap on one side (to leave room for the shifting fillings when rolling). Roll up toward the gap and wrap firmly in plastic wrap. Refrigerate for 2 hours before serving.
  2. To serve: Trim the ends and slice each roll into 6 slices. Serve immediately.

Serves: 6 (3 pinwheels each)

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Creamy Pumpkin Pie Dip

I have been having major problems finding pumpkin of any form here. Whether it be canned or whole. I have seen pumpkin pie filling (which is what I use in this recipe) but have only seen canned pumpkin puree once, and they were sold out. Needless to say, as soon as I see some I am buying a wackload to last me through the winter. Now you know why I make so many ingredients from scratch. I’m too lazy to search the city, I’d rather do the work in my kitchen. :)

This pumpkin dip is probably my favourite of the three. James said he liked it even better then pumpkin pie! It’s cool and creamy with a hint of those spicy fall flavours we all love so much. I served mine with Cinnamon Almond Crisps, which I purchased from the store. I have to find a recipe for those soon because the combination is addictive!

Creamy Pumpkin Pie Dip

  • 1 (250g/8oz) package spreadable cream cheese, room temperature
  • 1 cup pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla
  • 1/4 cup sour cream
  1. Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. Refrigerate 2 hours before serving.
  2. Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.

Makes: 2 cups

* If using plain pumpkin puree ADD: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg (or: 1 teaspoon pumpkin pie spice). PLUS: 3/4 cup icing sugar.

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I hope all of my fellow Canadians have a wonderful and stress free Thanksgiving weekend! (And, everyone else too.) :)