Festive Cranberry Orange Cream Cheese Dip

So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!

But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)

It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!

Creamy Sockeye Salmon Orechiette

I realize that I have been missing in action for a while. It's not that I haven't been cooking. It's just that between looking after our active 11 month old, the never ending house projects, and of course, enjoying the summer, I haven't had time to sit down and share.  But don't worry. I'm here. And I've got a really good one for you.

This pasta is so quick and easy and uses ingredients that most of us have regularly in our pantries and fridges. As summer comes to an end (sigh....), the days get shorter, and we get back in the hustle and bustle of work, school, daycare etc, quick no-fuss meals are in high demand. And this is one of them. It is also sure to please as it doesn't skim on flavor, and it contains some kid favorites-- pasta, peas and a creamy sauce. Yum yum!

Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Citrus Chicken and Potato Bake

As the weather gets colder, I am really into recipes that use the oven and heat up the house. Yes, multitasking at its finest! But not only that-- with a newborn baby in the house, I don't have as much time as I used to, so meals that I can prep in less than 15 minutes, stick in the oven, and forget about until the timer goes off are the new "go to" type of meal. And this is one of them.

In a nutshell, all of the ingredients get squished together in a large ziplock bag (or bowl if you like). This can be done at your convenience, when you have a spare minute or two-- for me with a newborn, these moments can be at random times during the day. Once this is done, you can place the bag or bowl in the fridge for up to day until you are ready to bake.  Then, it's bake, forget, then dinner is served! How easy was that? Oh, and did I mention, you can double or triple this recipe if you want to with minimal extra work (and if your oven is big enough).

Wild Rice Salad

I love summer. Sunshine, music, farmers markets, bbqs....What could be better than that?

In Vancouver, this weather lasts just a few months, but it's these few months that propel us through the rainy and grey days during the rest of the year. Then, when the warmth and sunshine returns, we somehow quickly forget about those cold, wet days and become happy and social again!

So, to take advantage of the sunshine, I am spending as much time outside as I possibly can, trolling farmers markets, working in the garden, and of course, enjoying summertime meals. For this summer evening meal, I combined some farm fresh ingredients with some hearty wild rice, feta and dried cranberries to create this amazing salad that I really think I could eat all year long!

Sweet and Sticky Grilled Chicken Wings

Everything seems to taste better on the grill. And chicken wings, although fantastic baked in the oven until sticky, are no exception.

What I love even more about this recipe is that there aren't piles of dishes to clean up afterwards, and on a hot summer day, the house doesn't get heated up with the oven. Oh, and did I mention that the grill just intensifies the amazing flavour of the marinade while keeping the wings nice and juicy?

You can marinade these wings for as little as an hour or overnight. Just take them out of the fridge for about 30-45 minutes before cooking so that they come up to a more ambient temperature (you should do this for everything you put on the grill or in the oven for even cooking).

And one more thing... make sure you have a ton of napkins or wet wipes to clean yourself up after devouring a pile of these!

Easy Puff Pastry Pot Pie

I previously wrote that you can't have a pot pie without top and bottom crust.

And I really do believe that the best pot pies have both crusts. However, I also understand that sometimes, we are pressed for time and can't make our own pastry to line our pies.  The best option in these cases is usually frozen puff pastry. You just thaw it, roll it out over your pie filling, brush it with an egg wash, and put it in the oven. No fuss whatsoever. The down side? No bottom crust, as the puff pastry will be soggy and doughy.

So, sometimes we have to give a little to take a little. Compromise that crust we love so much for the conveniences of frozen pastry. And while I still believe that both crusts are best, I am okay with the compromise once in a while.

Linzertorte- Austrian Jam Tart

Most of my recipes for the holidays have some sort of family history. Either it's something my mom made when I was a child, or something that a relative would bring to the table every year.

The Linzertorte, however, is an exception. I have no idea when and why I started to make it, but I absolutely adore this dessert.

A Linzertorte is actually an Austrian dessert named after a city in Austria. It's a super easy tart to make because the pastry is pressed into the tart pan instead of rolled and the filling is jam. It's not too sweet but just sweet enough because of the jam, and the subtle spices, hint of lemon and nuttiness make it a perfect holiday dessert (or if you are my husband, you eat it for breakfast too!).

Summer Snapper (with Tomatoes, Onions, and Oregano)

When you are in the middle of a move or renovation, simple is best. But the simplest form of food (albeit not the healthiest) seems to be eating out or takeaway. Seems okay right? Well, after a week or more, home cooking and fresh tastes are what the palate craves. So, I went to the market, picked up a couple of ingredients, and made an amazing, easy snapper. Summery and fresh, it hit all the right notes.

Oh, and dinner on the deck? Priceless.

Cookies for a Cause! Cranberry Oatmeal Chocolate Chip Cookies

Our company is riding for Juvenille Diabetes in September and is looking for support. To help the cause, we hosted a bake sale at work to raise money for our team. Help our cause by DONATING NOW.

For this occasion, I thought it was really important for me to create amazing cookies that people would just snatch up and that would also have some healthier, more substantial elements for those who would normally shy away from the regular cookie.

So, I made these Cranberry Oatmeal Chocolate Chip cookies. They were just sweet enough for those that like them that way, but didn't scare the health addicts away. They were a hit and sold out in record time!

For those of you that were not around to buy these Cookies for a Cause, your support is always appreciated. Please click HERE to donate as every dollar counts and even just a small amount can change lives.

Chocolate Orange Buttermilk Cakes

Again with the buttermilk! Like I said, it pays to freeze the stuff in half cup portions because you never know when you are going to need it.

In this case, I wanted to make some cupcakes with a subtle hint of chocolate and orange. I wanted cupcakes that would stand without icing...kind of like a cross between a cupcake and a muffin I guess? Okay, I take that back. I was trying to make it sound healthy by calling it a muffin (even though muffins are not always healthy). 

Let's just say that it's a flavorful cupcake that will not be frosted. I guess you could frost it with orange cream cheese frosting or a chocolate butter cream, but let's keep it simple (and guilt-free) for the moment.

Lemon Oat Bran Muffins

So, about those lemons.....

I have mentioned my love of lemons many many times before in my writing. And I have gone on and on about how they make me happy, remind me of sunshine, and all the rest. And today is no exception.

When I broke open one of the warm muffins, the waft of fresh lemon filled my nose. It was like instantly everything was better than okay. Life was fantastic.

Lemon Cornmeal Poppyseed Bundt Cake

I cannot say this enough... I am in love with everything and anything lemon!

Especially in baked goods. I think it's something about the citrus cutting that baked good richness. And the bright yellow color of sunshine. Or maybe I just really love lemons.

Chocolate-Orange Tart

Dark chocolate and orange really is a winning combination. Reminds me of those chocolates that my grandma used to buy as a kid that were large and round like an orange and wrapped in orange foil. I remember slamming that round orange chocolate on the table and it would break into segments just like an orange. The flavor... chocolate and orange of course!

I use this combination a lot. For example, my Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting and my Dark Chocolate Dipped Citrus Biscotti.

Today was no exception. A chocolate tart with orange liqueur and orange zest. Delicious.

Lemon Meringue Pie

Today is my birthday.

And there is no way that I would rather spend it than with my family and in the kitchen.

So, I am having some dinner tonight with my family. On the menu? Maple Chicken and Ribs, Boiled Baby Potatoes, and my fave.... Lemon Meringue Pie!

So, let's start with the pie.

I am really not the biggest sweet fan. I am more of a savory girl. However, I do love anything lemon. I think it's because of the delicate balance of sweet and sour. So for my birthday, a lemon meringue pie would be the perfect treat.

Lemon Meringue Pie

Adapted slightly from http://www.canadianliving.com/food/baking_and_desserts/lemon_meringue_pie.php

Makes 1 Pie

For the Crust:

1 1/2 cups Flour

1/4 tsp Salt

1/2 cup Unsalted Butter, cold and cubed

1 Large Egg Yolk

1 tsp Lemon Juice

3 tbsp Ice Cold Water

For the Filling:

1 cup White Sugar

6 tbsp Cornstarch

1/2 tsp Salt

2 cups Water

4 Large Egg Yolks, beaten

1 tbsp Lemon Zest

1/2 cup Fresh Lemon Juice

2 tbsp Butter

For the Meringue

5 Large Egg Whites

1/4 tsp Cream of Tartar

1/3 cup Sugar

Preheat oven to 400ºF (200ºC)

For Pie Crust:

In a food processor, mix flour with salt. Add cubes of butter and pulse until mixture resembles course meal. Add beaten egg, lemon juice, and 1 tbsp ice water. Pulse to combine. Continue adding ice water by the tablespoon and pulsing until dough just starts to come together. Take the dough from the processor bowl and press into disc. Wrap in plastic wrap. Chill for at least 30 minutes or for up to 3 days.

On lightly floured surface, roll out pastry so it is large enough to cover a 9 inch pie dish without stretching. Trim edges of pie crust. Line with foil. Fill with pie weights or dried beans. Bake in bottom third of 400ºF (200ºC) oven for 15 minutes. Remove foil and pie weights. Prick shell all over. Bake 10 minutes or until evenly golden. Let cool on rack.

For Filling:

In heavy saucepan, mix sugar, cornstarch and salt. Stir in water. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low.

Simmer for 3 minutes, stirring constantly. Remove from heat. Whisk one-quarter into egg yolks, whisk back into pan. Cook over medium heat, stirring for 2 minutes. Remove from heat. Stir in lemon rind, lemon juice and butter. Set aside.

For Meringue:

In bowl, beat egg whites with cream or tartar until soft peaks form. Beat in 1/3 of the sugar at a time until stiff peaks form.

Pour filling into cooled crust, smoothing top. Starting at edge and using spatula, spread meringue around outside of hot filling. Sealing to crust, which prevents meringue from shrinking.

Spread over remaining filling making attractive peaks with back of spoon. Bake in center of 400ºF (200ºC) oven for 5 to 6 minutes until golden. Let cool on rack for about 5 hours or until set.

Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting

It was my cousin's birthday today. So I made cupcakes. Delicious, decadent chocolate ones. In fact, it is my go to, one bowl chocolate cake recipe care of Ms. Martha Stewart. It still never fails me. I use it for cakes and cupcakes for ever occasion, and adjust the frosting based on the person, the occasion, or my mood.

In this case, these cupcakes were for a summer birthday so I wanted the frosting to be rich but fresh (is that possible??).

I decided to use cream cheese frosting, because my cousin loves it! In fact, last time I made Mini Carrot Cake Cupcakes with Cream Cheese Frosting, she devoured them!

But to add that freshness, what better than some orange? I mean, chocolate and orange?? A match made in heaven! And on a summer day, it was the perfect combo!

Decadent Chocolate Cupcakes with Orange Cream Cheese Frosting

For the Cupcakes

(I used the One Bowl Chocolate Cake Recipe for these!)

2 1/2 cups all-purpose flour

1 1/4 cups cocoa powder

2 1/2 cups sugar

2 1/2 tsp baking soda

1 1/4 tsp baking powder

1 1/4 tsp salt

2 large whole eggs, plus 1 large YOLK

1 1/4 cups milk

1/2 cup plus 2 tbsp vegetable oil

1 1/4 tsp vanilla extract

1 1/4 cups warm water

Preheat the oven to 350F. Line your muffin pans with paper liners or spray your cake pans with cooking spray.

Sift together flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl.

Add the eggs and yolk, milk, oil, vanilla and water, and beat with an electric mixer on low speed until smooth and combined (about 3 minutes). Scrape down the sides of the bowl as needed.

Fill the prepared muffin tins with the chocolate cupcake batter until the cups are about 3/4 full. Bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Let cool on a wire rack.

For the Icing

1 cup Cream Cheese, room temperature

1/4 cup Butter, room temperature

1/2 tsp Vanilla

2 3/4 cup Icing Sugar

Zest of 2 large Oranges

Dark Chocolate Shavings for Garnish

Beat the butter, cream cheese and vanilla in a bowl until completely smooth. Add the icing sugar, half a cup at a time until the icing is smooth. Stir in the fresh orange zest. At this point, you can spread onto the cooled cupcakes or you can place in the fridge and cool for 1-2 hours and pipe the icing onto the cupcakes. Garnish with a sprinkle of dark chocolate shavings.

Vietnamese Chicken Lemongrass

Remember when I posted about Pho Ga (Vietnamese Chicken Noodle Soup)? And how I mentioned that when I was feeling under the weather, my boyfriend took me to a little Vietnamese place for a steaming hot bowl of pho?  Well, the one point I forgot to mention here is that while I was slurping away, he was often eating his other favorite Vietnamese dish.... Chicken with Lemongrass.

The succulent chicken tossed with fragrant lemongrass, red chili, fish sauce, and crunchy peanuts is a winning combination. And believe it or not, it is super easy and quick to make.

As you can see from my photos, I used a mix of chicken legs and thighs with bones. However, you could use chicken breasts or boneless thighs. To be honest, I prefer dark meat in this recipe because the end result is juicier. 

So, treat yourself to a yummy Vietnamese dinner any night of the week with this easy and tasty recipe!

Vietnamese Chicken Lemongrass

Serves 4

2 stalks Fresh Lemongrass, cut into 1 1/2 inch pieces (or 4 tbsp chopped lemongrass)

3 tbsp Fish Sauce

4 Cloves Garlic, crushed

1 tbsp Curry Powder

1/2 tsp Salt

1/2 tsp Black Pepper

2 1/2 tbsp Sugar

1/4 cup Scallions, chopped

3 tbsp Vegetable Oil

1 kg Chicken Pieces (I used legs and thighs but you could use any parts you prefer)

1 Large Onion, diced

3 Small Red Chilies, chopped

3/4 cup Unsalted Roasted Peanuts, chopped

1/4 cup Water

In a large bowl, combine the lemongrass, fish sauce, garlic, curry, salt, pepper, sugar and scallions. Add the chicken pieces and massage with the marinade until all the pieces are coated. Let marinate for 15-20 minutes.

Then, heat the oil in a large pan. Add the chicken pieces and all of the marinade and cook for about 5-7 minutes. Add the diced onion, chilies and peanuts and cook for another 4-5 minutes. Then stir in the water, cover, and cook for about 5-8 minutes until chicken pieces are cooked through. (This time will be less if you are using just chicken breast pieces).

Serve over steamed rice and garnish with some chopped scallion.

Lentil & Chick Pea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

I pride myself in a well stocked pantry. I could say it's because I like to be prepared for a natural disaster, but in fact, it's because I like to be prepared for whatever culinary adventure strikes me at any given moment.

Of course, there's the dried stuff.... the pasta, rice noodles, egg noodles, rice, couscous, cornmeal, oatmeal, bulgar, lentils, chickpeas, and other beans and pulses. Oh, and don't forget the flours and sugars. Then there is the canned stuff... the chopped tomatoes, coconut milk, evaporated milk, sweetened condensed milk.  Then, the essential sauces and oils. I mean, I like to make most things myself, so I am not referring to add and toss pasta sauce or meat sauces, I am talking about seasoning sauces like worchesterchire, tobasco, soy sauce, hoisin, oyster sauce, sesame oil, truffle oil, vinegars, etc.

Oh, and don't even get me started on the spices!  That would take hours.

But then there are times when it is necessary to do a "pantry clearout." Those are the times when I feel up for a challenge, or when my husband and I finalize a move to a different country and we realize we have far too much stuff in our pantry. So, for some number of weeks, or months (yes, it can take me THAT long to clear all the stuff in my pantry), we survive on what we have, plus the essential fresh stuff that we allow ourselves to buy.

And let me tell you... dishes can get mighty creative! So, here is one of them. A salad made from beans, dried fruit, and other stuff.

Oh, and as a note, I used dried lentils and chick peas rather than canned. I find that the texture of dried is far nuttier than canned and that each individual pulse stands up to being tossed in dressing and never gets that mushy texture. That is why I prefer to take the time and cook my own.

Lentil & Chick Pea Salad with Dried Cherries and Creamy Lemon Yogurt Dressing

Makes loads

2 cups Chick Peas, cooked

3 cups Lentils, cooked

3/4 cup Dried Cherries

1/2 cup Cilantro, chopped

For the Dressing

Zest and Juice of 2 Lemons

1/2 cup Yogurt

1/2 cup Olive Oil

2 tbsp Dijon Mustard

Salt and Pepper

In a jar or container with tight fitting lid, add add dressing ingredients. Place on lid and shake, shake, shake!!

Then, in a large bowl, toss together chick peas, lentils and dried cherries. (Everything can be done ahead up to this point).

When you are ready to serve, pour the dressing over the chick peas mixture and toss. Then stir in the cilantro. Season to taste with salt and pepper.

Lemon Cranberry Biscotti

Some people like soft and chewy cookies. Others prefer crisp and crunchy cookies. I like them both.

Today, I was craving something crunchy and satisfying. So I decided to make biscotti, the ultimate in crunchy cookies. I especially love these biscotti, because they have cornmeal, which give them a distinctive, satisfying crunch.

After going through a chocolate phase, when everything had to have dark chocolate, I wanted to make something different. So instead of my usual Dark Chocolate and Walnut Biscotti, I decided to go for Lemon and Cranberry. Summery yet comforting.

Lemon Cranberry Biscotti

Makes about 36 biscotti

3 Eggs

2/3 cup Sugar

Zest of 2 Lemons

2 cups Flour

3/4 cup Cornmeal

1 ½ tsp Baking Powder

1 tsp Salt

¾ cup Dried Cranberries

Preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

In a large bowl, beat the eggs. Add the sugar and lemon zest and beat well until pale yellow.

In a separate bowl, mix together the flour, cornmeal, baking powder and salt. Add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the cranberries.

Divide the dough into two and form each half into logs. Place the logs on a lined baking sheet and flatten each log so that they are about 4 inches wide and 1 inch thick. (It is easier if you wet your hands a little so the dough doesn’t stick).

Bake the logs for about 25 minutes until golden. Place on a wire rack to cool for about 15 minutes. Then, slice each log diagonally into ¾ inch slices. Place the slices back onto the baking sheet (cut side down), and bake for another 10-12 minutes until the cookies are dry.

Cool on a wire rack before serving.