Did you know you can grill carrots?
It was news to me my friends, but boy am I glad I tried it! This new method has been a favourite of mine every since learning from my Future In-laws that that is how they always do it! It makes perfect sense because Carrots contain both water - which helps create steam, and sugar - which helps create the most amazing caramelization ever! But, whether you're using any oven or a grill, these Lemon & Thyme Carrots make a fantastic side dish that's super simple and fairly approachable in price for a weeknight meal or family gathering. Check out the video I made for ChefTorial which takes you through a few simple steps on how to perfectly prepare these beauties!
And for one last "DYK" or OBC Tip - roasted carrots also make really, really good "Vegan Hot Dogs" They fit on a bun beautifully and are easy to season up with more of a BBQ or even Cajun feel and then lend themselves very nicely to a few fav condiments!
Enjoy!
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Welcome to the wonderful world of - Water! Staying hydrated can almost feel like a task at times, but when you combine some citrus and fresh herbs into your cup, it gives you something to get excited about! Check out a few simple recipes for some great flavour combinations below that are suggested to infuse about 20 - 30 oz of water at a time.
Make it a Spritz! |
Rosemary Grapefruit Water
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 | Strawberry Lime
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Recipe & Image Credit: As One Blonde Chef I believe in using some of the best tools & recipes available, that's why I'm proudly an Independent Consultant with Pampered Chef Canada. Kudos to them for these awesome recipes & images!
Chickpeas are such a versatile ingredient to use in your house! You can use them whole in things salads, soups, chili or even your curries - or you can grind them up for recipes like falafel or hummus.
They have a gorgeous buttery texture, and one of my favorite ways to enjoy them (which I've shared with you here) is seasoned and roasted so they're nice and crispy and make an incredible snack.
They have a gorgeous buttery texture, and one of my favorite ways to enjoy them (which I've shared with you here) is seasoned and roasted so they're nice and crispy and make an incredible snack.
Roasted Chickpeas
You'll need:
To make:
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Homemade Hummus
You'll need:
To make:
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Chickpea Salad
You'll need:
To make:
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| Ever since my family travelled to Northern Ireland together to see where my Mum grew up in July 2016, we've gotten together to celebrate for July 12 and to reminisce about our trip. This past year, we had an outdoor BBQ, and my Mum contacted her cousin Stephen - who's also a Chef & Foodie, to ask for some British-Inspired or Irish-Inspiration for some delicious wings. Well, this recipe right here is the result of his recommendation and whether you're using the low-sodium bottled teriyaki sauce or you make your own, this combo is SO super delicious on everything from Wings to flank-steak. |  |
This marinade only gets better with time, so plan for a long marinade on this one
- 24 to 48 hours is kind of the sweet spot!
Ingredients:
- 2 - 3 lbs chicken wings (in whatever cut you prefer! We like them flats and drummy’s separated)
- 1 small bottle low-sodium teriyaki sauce
- 1 can guinness
- 4-5 cloves garlic, smashed
To Marinate:
- Combine all ingredients in a large Freezer Bag and mix well.
- Add in Chicken Wings. Let marinate for a minimum of 60-minutes.
If you're making ahead, let marinate for 60-minutes and then freeze until you're ready to use them. 1 day before, bring them out of the freezer, defrost partially and then return to fridge to defrost completely.
To Cook:
You can cook these on the grill or in the oven! The idea is low & slow! In the oven, we do them at 325°F for 60-75 minutes until they’re nice and dry and crispy (yet still incredibly moist on the inside)
OBC TIP: Sometimes I find when doing them in the oven, I’ll broil them for the last 1 - 2 minutes to add just a little bit of char!
You can cook these on the grill or in the oven! The idea is low & slow! In the oven, we do them at 325°F for 60-75 minutes until they’re nice and dry and crispy (yet still incredibly moist on the inside)
OBC TIP: Sometimes I find when doing them in the oven, I’ll broil them for the last 1 - 2 minutes to add just a little bit of char!
Dress it up with toppings!
Try toasted sesame seeds, chopped green onion, or chopped cilantro
to add colour & flavour to this delicious dish.
A big thanks to our Cousin Stephen and his girls for not only hosting us like an absolutely Gem back in 2016, but for the inspiration for this recipe as well. Something tells me it will be in our books for a long time to come!
Week 2 of our Winter Workshops was a lunchtime session where we made a healthy carrot and ginger soup, Greek salad-in-a-jar and a tangy lemon-dijon vinaigrette! And, the lunch was topped off perfectly with these super delicious 3-Ingredient Biscuits!
I found these while experimenting & getting to know my Pampered Chef Deluxe Cooking Blender and these were listed alongside of a Broccoli & Cheddar Soup (which is also lovely) - but now, I think these little babies will be a must-have alongside any soup recipe!
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INGREDIENTS:
DIRECTIONS: Preheat the oven to 400°F
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3 Ingredients + 3 Simple Steps = 1 HUGE meal-time win!
| And remember, as much as these are called 3-ingredient biscuits, my goal is to make sure these recipes fit your tastes! So feel free to add in some other spices or seasonings! The guests on our workshop thought of different combinations such as:
And, once they were made my partner-in-crime suggested that we try these and turn them into breakfast sammy's and I happen to think that's one heck of a great idea! |  |
Enjoy, and always remember to Savour Your Experience!
Cheers, Gillian
Cheers, Gillian
 | On Sunday, January 10 I threw myself a birthday party - but not just any birthday Party - |
So, let's get cooking!
INGREDIENTS
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For the Pasta:
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For the Sauce:
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For the Toppings:
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DIRECTIONS
- Combine water & salt and get your water boiling! When your water is boiling, add in your pasta and cook for the recommended cooking time, until perfectly al dente!
- Next, get your sauce ingredients measured and ready, including, grating all of that cheese!
- Once your pasta is cooked, remove 1 cup of pasta water and set aside. Then, drain your pasta in a strainer. While your pasta is in the strainer, drizzle with olive oil & garlic. Toss, and set aside.
- In the same pan, over medium heat, add in butter, garlic & flour. Whisk to combine for about 90 seconds. Then, start adding in your milk (½ cup at a time) until you reach about 2 cups of milk. Allow your sauce to have a few minutes to bubble and combine to the perfect consistency.
- Add in ½ cup of the pasta water, dijon mustard and any seasonings. Whisk to combine.
- Add cheese and stir until combined. Remove from heat, and add in your pasta. Toss all the pasta in the sauce, and set aside!
- Now, turn on your oven to preheat to 375°F.
- Finally, create your topping by combining all of the ingredients in a small bowl.
- Portion out your Mac & Cheese mixture into your baking dish(es) & top with your panko mixture!
- Bake for about 25-minutes until warmed through the middle, and slightly crunchy on top!
OBC TIP: Save the topping until you’re ready to bake! This topping can stay in the fridge or freezer until you’re ready to use! Baking from the fridge, you’ll likely need closer to 45 minutes, and if you’re cooking from frozen it will likely take close to 1.5 hours! From frozen, you’ll want to cook covered in foil for the first hour, add the topping and then finish baking uncovered for about 30 minutes!
Now, make It Your Own!
As mentioned, this is a basic recipe that allows you to get the technique of the Roux and the Mac & Cheese itself. Then, you can take this and make it your own with different short pasta shapes, add-ins, toppings and of course by selecting and combining different cheeses!
Your Feedback is Welcomed!
| For those of you that did join us live - if you could take a few minutes to provide any feedback about the overall experience - right from the Get Ready Guide, to the Virtual Experience and this Post Experience Recipe Book, I'd really appreciate it! Please click here to provide some feedback: https://forms.gle/GSPrVfhyNS1tvPfQ9 Thank you so much for a great party and such a positive start to 2021! You guys are the best! Cheers, Gillian |  |
This is such a yummy take on serving pasta and it makes a really festive appy!
First, choose your favourite flavour of fresh store-bought ravioli. Next, add a simple panko crust, and finish it all off with a homemade (or store-bought) marinara dipping sauce for a great crunchy bite!
Then, decorate! I made a wreath, but you could really make any festive shape you wish!
First, choose your favourite flavour of fresh store-bought ravioli. Next, add a simple panko crust, and finish it all off with a homemade (or store-bought) marinara dipping sauce for a great crunchy bite!
Then, decorate! I made a wreath, but you could really make any festive shape you wish!
Ingredients & Tools
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For the ravioli:
For the sauce:
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Tools to have ready:
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Directions
For the ravioli:
1. Boil the ravioli on high, in small batches for 2 - 3 minutes per piece or until the pasta just starts to puff up and float to the top of the pot. Remove and place in a single layer on a cookie sheet lined with a paper towel to drain and let cool slightly.
2. Prepare your breading station in 3 medium shallow bowls.
1. Boil the ravioli on high, in small batches for 2 - 3 minutes per piece or until the pasta just starts to puff up and float to the top of the pot. Remove and place in a single layer on a cookie sheet lined with a paper towel to drain and let cool slightly.
2. Prepare your breading station in 3 medium shallow bowls.
- Bowl 1: ½ cup All-purpose Flour + 1 tsp italian seasoning + salt & pepper to taste.
- Bowl 2: 3 large eggs, that have been gently whisked together
- Bowl 3: Panko Bread Crumbs + 1 tsp italian seasoning + salt & pepper to taste
Do you know the best month to bread in? |
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3. To bread, carefully take each piece of Ravioli and dip it into the flour, then into the egg, and then finally into the bread crumbs. Place on a single layer on a Stone or a metal pan covered with Parchment Paper. Repeat for each Ravioli.
4. Bake at 375°F until golden brown.
4. Bake at 375°F until golden brown.
For the sauce:
In a small saucepan, over medium heat, combine olive oil, garlic and (optional) chili flakes. Sizzle until you can just smell the garlic. Add 1 cup of Longos Organics Passata Sauce. Stir in italian seasoning and then turn down the heat to medium low, and simmer while the pasta is cooking.
In a small saucepan, over medium heat, combine olive oil, garlic and (optional) chili flakes. Sizzle until you can just smell the garlic. Add 1 cup of Longos Organics Passata Sauce. Stir in italian seasoning and then turn down the heat to medium low, and simmer while the pasta is cooking.
Then, serve it up!
Create the most festive cheese & meat board together that’s perfect to impress guests, or drop off as a lovely treat for someone you love. And, don't think only tree, using this same concept you can build something like a festive wreath or even make this in the same of a dreidel!
| Ingredients:
|  Tools to have ready:
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To make:
- On a large single colour or natural board, start at the bottom of the tree. Create a stump, and then work your way up from there creating each row to be slightly shorter than the one below layer in herbs, cheeses, alternating similar colours. Serve with crackers!
Especially during the COVID days, many a loaves of bread were made - but there's one family recipe that I come back to time and time again - Soda Bread! This is my take or a flavour combo that we found while we were travelling to Ireland to reconnect with all my Irish fam!
I've updated this recipe with Bacon and Cheddar, but feel free to make it your own with other flavour combinations such as Green Onion & Cheese, chopped sun-dried tomato & basil, or use something as simple as a tsp of citrus zest to add a little punch of something fresh!
For this recipe you will need:
• 6 cups all-purpose flour + extra flour for dusting and griddle • 2 tbsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded cheese
• 1/4 cup bacon crumble
• 2 - 3 cups buttermilk
OBC Tip: If you don't have buttermilk, you can use either lemon juice or white vinegar and milk to create your own. Use 1 tbsp of lemon juice or vinegar to every 1 cup of milk. Let it stand for 5 minutes, and then add to your recipe!
To make:
1. In a large bowl, mix together all dry ingredients and stir.
2. Add in cheese and bacon and coat in the dry mixture.
3. Start by adding 2 cups of buttermilk. Then, if needed add in 1/4 cup at a time until you get a firm dough. Roll the dough onto a floured surface (or baking sheet if you want to help keep the kitchen just a wee bit cleaner)
4. Cut the dough into approximately 4 even portions. Pat each portion into a round and cut into quarters.
OBC Note - if you'd prefer to use a fun cookie cutter etc. here, you can roll the dough out without portioning. We do love these simple triangular farles, and for me, it reminds me of my Granny teaching me how to "Tip them up on little ends until their done too"! #nostalgic
5. Then start cooking! Pre-heat your griddle to just higher than medium, add a sprinkle of flour (but no oils etc, you want a dry pan) and then add the bread. They take about 8-10 minutes per side, depending on how hot the pan is. You're looking for them to puff up a little, and turn a nice brown colour. Then, just like I noted above, ensure you tip them up onto their edges for a few minutes each to finish the baking.
To serve, these are truly best served hot and with so much butter it's embarrassing for your friends to watch. (LoL!)
So, either eat them hot off the griddle, toast slightly just before serving in the morning, or if you're being really naughty fry it up in some bacon grease to really start your morning off right :)
Enjoy and please let me know how they turn out for you!
~Savour Your Experience!~
For this recipe you will need:
• 6 cups all-purpose flour + extra flour for dusting and griddle • 2 tbsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shredded cheese
• 1/4 cup bacon crumble
• 2 - 3 cups buttermilk
OBC Tip: If you don't have buttermilk, you can use either lemon juice or white vinegar and milk to create your own. Use 1 tbsp of lemon juice or vinegar to every 1 cup of milk. Let it stand for 5 minutes, and then add to your recipe!
To make:
1. In a large bowl, mix together all dry ingredients and stir.
2. Add in cheese and bacon and coat in the dry mixture.
3. Start by adding 2 cups of buttermilk. Then, if needed add in 1/4 cup at a time until you get a firm dough. Roll the dough onto a floured surface (or baking sheet if you want to help keep the kitchen just a wee bit cleaner)
4. Cut the dough into approximately 4 even portions. Pat each portion into a round and cut into quarters.
OBC Note - if you'd prefer to use a fun cookie cutter etc. here, you can roll the dough out without portioning. We do love these simple triangular farles, and for me, it reminds me of my Granny teaching me how to "Tip them up on little ends until their done too"! #nostalgic
5. Then start cooking! Pre-heat your griddle to just higher than medium, add a sprinkle of flour (but no oils etc, you want a dry pan) and then add the bread. They take about 8-10 minutes per side, depending on how hot the pan is. You're looking for them to puff up a little, and turn a nice brown colour. Then, just like I noted above, ensure you tip them up onto their edges for a few minutes each to finish the baking.
To serve, these are truly best served hot and with so much butter it's embarrassing for your friends to watch. (LoL!)
So, either eat them hot off the griddle, toast slightly just before serving in the morning, or if you're being really naughty fry it up in some bacon grease to really start your morning off right :)
Enjoy and please let me know how they turn out for you!
~Savour Your Experience!~
This dish has been a specialty of mine for years and years! The warmth and umami from the mushrooms mixed with butter, garlic & red wine match perfectly with the creamy brie. This is a show stopper for any event!
For the filling, you'll need:
• 2 cups chopped cremini, white or portobello mushrooms
• 2 shallots, finely diced
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic
• ½ cup red wine
• 1 tsp freshly chopped Rosemary (or Thyme)
To wrap, you'll need:
• 3 - 4 sheets of phyllo pastry
• 1 can cooking spray OR ½ cup melted butter
• 1 round of brie
• Optional: Chopped green onion to garnish
Directions:
1. Start with the Filling!
In a medium skillet, over medium heat, melt your butter and oil together.
Add in shallots, mushrooms and rosemary. Cook for 8 - 10 minutes the shallots have sweat and gone translucent, and mushrooms have started to dry out.
Turn the heat to medium low, and add in garlic, red wine and salt & pepper to taste. . Stir mixture so everything is coated in the wine and bubbly. Allow to simmer for about 10-minutes until the wine has been absorbed and the mushroom mixture starts to bind together.
Take off heat, and set aside to cool slightly.
2. For the phyllo wrap:
Preheat oven to 375°F. Have ready your cooking spray or your melted butter and a pastry or bbq sauce brush lay one sheet of phyllo on a large dry surface. Either spray or brush that sheet until coated. Add another layer of phyllo. Repeat this process until you've used no more than 4 sheets of phyllo.
OBC TIP: Phyllo pastry loves to be cool and a bit wet so a slightly damp tea towel works perfect to put over your sheets of phyllo while you work.
3. Put it together, and bake!
In the centre of your phyllo rectangle pile your mushroom mixture. Add the entire round of brie on top. (Note, please do unwrap the brie, but you do not need to take off the rind)
Fold phyllo pieces to cover the bottom of the brie. Feel free to use your spray or butter as glue, and trim off any pieces that you feel are too big!
Flip over so you have the phyllo folds on the bottom, and a flat surface on the top.
Brush with butter, and bake for 15-18 minutes until the phyllo is golden brown.
Serve immediately with crackers or crostini.
OBC TIP: Cut a French Stick into rounds, brush lightly with Olive Oil and bake at 375°F for about 10 minutes and serve with brie!
~Savour Your Experience!~
• 2 cups chopped cremini, white or portobello mushrooms
• 2 shallots, finely diced
• 2 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic
• ½ cup red wine
• 1 tsp freshly chopped Rosemary (or Thyme)
To wrap, you'll need:
• 3 - 4 sheets of phyllo pastry
• 1 can cooking spray OR ½ cup melted butter
• 1 round of brie
• Optional: Chopped green onion to garnish
Directions:
1. Start with the Filling!
In a medium skillet, over medium heat, melt your butter and oil together.
Add in shallots, mushrooms and rosemary. Cook for 8 - 10 minutes the shallots have sweat and gone translucent, and mushrooms have started to dry out.
Turn the heat to medium low, and add in garlic, red wine and salt & pepper to taste. . Stir mixture so everything is coated in the wine and bubbly. Allow to simmer for about 10-minutes until the wine has been absorbed and the mushroom mixture starts to bind together.
Take off heat, and set aside to cool slightly.
2. For the phyllo wrap:
Preheat oven to 375°F. Have ready your cooking spray or your melted butter and a pastry or bbq sauce brush lay one sheet of phyllo on a large dry surface. Either spray or brush that sheet until coated. Add another layer of phyllo. Repeat this process until you've used no more than 4 sheets of phyllo.
OBC TIP: Phyllo pastry loves to be cool and a bit wet so a slightly damp tea towel works perfect to put over your sheets of phyllo while you work.
3. Put it together, and bake!
In the centre of your phyllo rectangle pile your mushroom mixture. Add the entire round of brie on top. (Note, please do unwrap the brie, but you do not need to take off the rind)
Fold phyllo pieces to cover the bottom of the brie. Feel free to use your spray or butter as glue, and trim off any pieces that you feel are too big!
Flip over so you have the phyllo folds on the bottom, and a flat surface on the top.
Brush with butter, and bake for 15-18 minutes until the phyllo is golden brown.
Serve immediately with crackers or crostini.
OBC TIP: Cut a French Stick into rounds, brush lightly with Olive Oil and bake at 375°F for about 10 minutes and serve with brie!
~Savour Your Experience!~
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