It’s BBQ season! My favorite season and last night I had some gal pals over for some food and drinks. My friend Katy brought over the fixings for this delicious appetizer. It was the perfect starter for our steak dinner and a total crowd pleaser.
- 1 package of whole mushrooms
- 1/3 cup of blue cheese
- 1/4 cup of plain cream cheese cheese
- 1 shallot
- 1 glove of garlic
- 1 tsp of butter
- Pre-heat your bbq and set the temperature on low. Clean the mushrooms and remove the stems (but save them for step 2!). Set the mushrooms aside and Melt the butter in a small frying pan over med high heat.
- Chop your mushrooms stems, shallot and garlic into small piece. Add your chopped veggies to your pan with the melted butter and saute until soft; about 5 minutes.
- While your veggies are sauteing: In a bowl combine the blue cheese and cream cheese and mix until soft and creamy. Once your veggies are ready add the hot mixture to your cheese and mix well.
- Spoon the mixture into the mushroom caps filling generously.
- Place the stuffed mushrooms on the hot grill and cook until the cheese in golden brown and the mushrooms are soft and cook throughout (about 15 minutes or so).
BBQ Mushrooms stuffed with blue cheese slide show: A new way to discover the steps to delicious foodventures!
The countdown is on to the long weekend. I am planning some delicious BBQ meals and am looking forward to sharing them with you. Until then…
A few weeks ago, my super singing friend Todd came over and taught me how to make Dumplings. We created 3 different delicious dumpling recipes all made with the same pork base. I was surprise by how easy dumplings where to make. My favorite were the green onion and ginger pork dumplings; fried or steamed they will not disappoint.
- 3 cups of flour
- 1 cup of Lukewarm water
- 1 pound of pork
- 1 tbsp of sesame oil
- 1 tsp of salt
- 1 tsp of cornstarch
- 1 tsp of oyster sauce
- 1 tbsp of Ginger
- 1 bunch of green onions
- In a bowl combine your flour and water. Hand Mix well (until it’s smooth), cover and let sit for at least 10 minutes.
- While your dough is resting prep your pork filling! In a bowl combine your filling ingredients and mix well.
- Once your filling is prepped it will be time to knead your dough. (Click on this link for a great video on how to hand knead your dough.)
- Roll out your dough into a thin layer and cut into 3 inch circles. (Wine Glass size!)
- Lightly wet the inside edges of your wrapper with water. (Use your finger!) Scoop about 1 tsp of raw filling into the centre of your wrapper and fold over making sure the ends meet. Press down firmly on the ends to seal.
- You can cook your dumplings in several different ways: Steam, Boil or Fry. To boil: Fill your pot with cold water and a good helping of salt. Add your dumplings to the boiling water and cook for about 3-5 minutes (just because they float to the top doesn’t mean that they are ready)
- Serve with green onions and dipping sauce. (I should do a post on dipping sauces yum but until then you can click here for some ideas.)
It’s weekend! Make some dumplings.
Guilty Pleasure Alert….Devilled Eggs!
Here’s a question: Would you ever eat more than 2 eggs in a sitting? I know that I wouldn’t but when it comes to devilled eggs…well that’s a whole different story. It is the only time in my life that I can say “Yes I have eaten 5 eggs in one short span of time and I’m ok with it”. Lot’s of people like to add different ingredients to this dish but I actually prefer the simple ole classic recipe that my mother always made…(the only change is that I substitute Mayo for plain yogurt.)
- 12 hard Boiled Eggs (click here for more info on how to cook the perfect hard boiled egg)
- 1/4 cup of Greek Yogurt
- 2 TBSP of Dijon Mustard
- 1 Medium Size Dill Pickles finely chopped
- Salt and Pepper to taste
- Paprika to garnish
I hope that everyone is enjoying a fab holiday season. Be safe!
The CBC is producing a new show called In the Kitchen with Stefano Faita and it is currently filming it’s second season at the CBC studios in Toronto located at John and Wellington Streets. The cool thing about shows at the CBC, that most people don’t know, is that when it needs a studio audience the tickets are FREE. All you have to do is fill out an online form. (Find it here!) And usually within a few hours you get an email from an actual person with your tickets and offers for other shows. I’m not working right now and so I figured it would be a great way to spend an afternoon.
Anyway, the taping took about 2 hours and in between takes Stefano (who is really cute, really personable and really french) answers questions, chats with the audience (which is very small only 25 people or so) and is very engaging. I was flying solo and so the floor director placed me down front and center. The theme of the show was cocktail party (PERFECT!) and Stefano made 3 appetizers and a cocktail. We even got to sample one of the dishes (yummmy!). In between takes, I won a prize (EZwrap 1000) to take home due to my foodventure ways…. (woot!woot!) and at the end of the taping everyone in the studio audience received a bottle of Aurora Crushed Tomatoes with a recipe for for Stefano’s Penne Arrabbiata. Anyway, It was a super fun afternoon and I really hope to make it again before filming ends in mid December. My episode will air on a Thursday afternoon on during the second or third week in January.
**Click on the picture for a closer look at my afternoon with Stefano Faita:
I’m off to Banff on Saturday to work for a week and partay!
See ya on the other side.
Delicious and Easy Appetizer Idea:
Stuffed Jalapeno’s Wrapped in Bacon.
Ingredients List: (makes 24)
- 12 Jalapenos
- 1 small container of cream cheese
- 1 package of Bacon
- 24 toothpicks
**Click on the picture for a step by step look at how to make this EASY appetizer:
Word Press is working out some kinks and the format of the photo descriptions has changed. For the moment you can still access the attachment pages with the descriptions if you click “Permalink” under each image. Hopefully this will be resolved soon. xo
This dish went so quickly that I didn’t even have a chance to snap a photo of the final product. My mouth is watering just thinking about it. The cream cheese and the bacon really calm the heat of the jalapeno, so don’t worry, even someone who doesn’t like spicy food will enjoy this appetizer.
Friday, Todd and I were enjoying our weekly lunch date trying to figure out a hang out spot for our friend Amy who is visiting from Far far Away. Anyway, it’s Halloween weekend and the parties for enthusiast are plentiful. I have never really been interested in Halloween as an adult (***i do love seeing kids enjoying the holiday! My favorite thing to do is hand out candy and chat with the children. No house=no candy giving) and I especially dislike costumes. I figured a good compromise would be to hold a dinner for Amy and friends as a sort of pre-Halloween party feast and all the other freaks that don’t “do” Halloween would have a refuge post dinner to be merry and drink without the pressure of costumes and what not while the others went off to party their goblin butts off.
So in the spirit of excess Todd and I came up with an epic deep fry plan. Menu items include: Pickles, Spring Rolls, Samosas, Tortellini, Ribs, a Duck, Okra, CHips, Anything we can deep fry and a personal fav: Coconut Shrimp.
- 1 lbs Shrimp (Shells Removed and De Veined)
- 1 Cup shredded and unsweetned Coconut
- 1 Cups Flour
- 2 Cups Panko Crumbs
- 1 small can of Coconut Milk
- 1 Egg
****Click on the picture for a closer look at how to make Coconut Shrimp:
The night was a huge success and everyone enjoyed the deep fry fest. Personal favorites: The onion ring starters and Todd’s Dry Ribs! I hope that everyone is enjoying this sunny Sunday Afternoon and cooking up a feast.
This afternoon, I am hosting a fall mixer. I have been away most of the summer and I am finally able to catch up with friends and what better way to catch up, than with all of them at once. I am serving an array of fall themed food and hopefully I will be able to post some pics of the different offerings. But at the risk of photo blogging the mixer fails…I figured I would to share this recipe with the world and give you a preview of the day’s treats.
- 1 large can (28 oz) garbanzo beans (chick peas)
- ***save 1/4 cup of the chick pea water and add if you are having trouble blending your mixture!)
- 1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling!)
- the juice from 1 lemon
- 1/3 cup extra-virgin olive oil
- 3 cloves garlic, chopped
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- salt and pepper to taste
****Click on the picture for a step by step explanation of how to make Pumpkin Hummus:
This delicious fall themed recipe takes minutes to make and will seriously rock your world. Garnish with roasted pumpkin seeds.
On another note, I’m totally hooked on this blog: (Under The Hill), it is thought provoking, funny, heart breaking and informative. A genuine perspective on the government, the people of Canada and world issues. Please take a moment to check it out!