Cookies & Cream Oreo Popsicles

I’m so happy that summer is finally here.  There are so many thinks I look forward to making all year long and popsicles are definitely at the top of my list.  I love to try out different recipes and always seem to have a freezer full of them.  A few of my favorites from last year are my mixed berry Paletas and lemon lime creamsicles.  I even have a print of the berry paletas hanging in the kitchen.

While the other popsicles are great, these Oreo ones definitely take the spot of my new favorite.  If you like Oreos, you are going to love these.  I think a big part of these is the coconut milk.  It makes such a great base and keeps the popsicles super creamy.  I find that homemade popsicles sometimes get a little too icy which isn’t so pleasant, especially if you have sensitive teeth.  I’ll definitely be experimenting with more coconut milk popsicles and paletas.

The blended in Oreos also help with the creaminess and add a “natural” sweetness so no additional sugar is needed.  I like the combination of blended Oreos along with the whole Oreo at the top but if you prefer, you could swap the whole Oreo with roughly crushed ones for a more even distribution.  I do love the way the Oreo looks at the top though; you can see the edges of it and it’s right there when you take your first few bites.

Whenever I make popsicles, I like the soak the sticks in water for a few minutes before putting them in the molds. It helps ensure a solid freeze.  Also, to get the popsicles out, run the molds under room temperature water before pulling them out.

Give these popsicles a try, you won’t be able to stop at just one.

Ingredients

• 14 oreos
• 1 can coconut milk
• 1 tsp pure vanilla extract

Method

1. Add 7 Oreos to your blender along with the coconut milk and vanilla.  Blend until the Oreos are chopped and the evenly combined.  Feel free to add more Oreos at this step if you want but I find that 7 is a good amount.
2. Place one whole Oreo into each popsicle mold and top with the coconut milk mixture. Be sure to bang the molds on your counter to ensure the liquid fully surrounds the Oreos; it may take several additions of liquid to fill molds.
3. Place popsicle sticks in molds and freeze overnight.

Buttermilk Bacon Pancakes with Bourbon-Maple Syrup

Nothing says brunch like a giant stack of pancakes. Whether you like to eat them with berries, chocolate or, in this case, bacon, pancakes are an easy way to make breakfast something special.

These buttermilk pancakes are light and airy on the inside with a nice caramelized char on the outside. They’re stacked high with crispy bacon between them and then doused in bourbon-maple syrup. I used to always cook my bacon in a pan, but ever since trying it in the oven, I haven’t gone back. There are a few reasons for this.

Firstly, it’s easier and cleaner. Secondly, I think it comes out way better; it gets perfectly crisp and doesn’t curl.

That perfect bacon is one of the things that make these pancakes so great. The other? Bourbon. These pancakes are basically just an excuse to start drinking before noon. The syrup is made by combining some maple and a little (or a lot) of bourbon. While you’re at it, you might as well throw a little in your coffee too.

Ingredients

• 2 cups all-purpose flour
• 2 cups buttermilk
• 2 large eggs
• ¼ cup sugar
• 4 tbsp (half a stick) unsalted butter
• 2½ tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla
• Vegetable oil, for skillet
• 8 slices of bacon
• 1 cup maple syrup
• 1/3 cup bourbon

Method

1. Start by melting the butter in a microwave safe bowl or in a small pan on the stove. Allow it to cool off a little while you prep the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate mixing bowl, whisk together the eggs, buttermilk, and vanilla.
2. When the butter has slightly cooled mix it in as well. Pour the wet ingredients into the dry ingredients and whisk together just until combined. The batter will be clumpy but that’s what you want. In order to get a light and airy pancake, it’s important not to over-mix the batter. Place the batter in the fridge until ready to cook the pancakes.
3. To make the syrup, combine the bourbon and maple syrup in a small saucepan. Bring to a boil and then turn the heat to low. Allow it to simmer until slightly thickened, this will only take a few minutes. Turn off the heat until ready to use.
4. Get the bacon going before you move on. Lay the bacon on a baking sheet lined with a wire rack or parchment paper and place into oven set to 375°F. Don’t worry about it being preheated first. Allow the bacon to cook 20-25 minutes or until crisp to your liking.
5. Remove batter from fridge and heat a large skillet or griddle on medium heat. Brush with vegetable oil and spoon on batter in about 1/3 cup portions. The pancakes only take 1-2 minutes per side. When the tops start bubbling, it’s time to flip. If not eating right away, you can keep them warm in a low oven.
6. Serve with the bacon and bourbon maple syrup. This would also be a great place to use Candied Bacon Butter.

Sriracha Fried Chicken Tacos

Fried chicken probably doesn’t immediately come to mind when you think of tacos, but it should, because these tacos are amazing. It all starts with the chicken. This chicken is super crisp on the outside and extremely tender on the inside. It’s marinated in buttermilk and Sriracha overnight to ensure it stays juicy when cooked. Before it gets fried, the chicken gets a coating in flour that’s seasoned with garlic and Korean chilli flakes, for a kick of extra heat.

Sounds pretty good so far right?

You could probably stop there and call it a day, but why would you when you can turn it into an amazing taco? To make the taco, the chicken is topped with a bright and citrusy slaw and then garnished with fresh jalapeno and thinly-sliced green onion. The sauce is a spicy crema made with sour cream, Sriracha and soy. All wrapped in a warm corn tortilla. Part of what makes these tacos so amazing is the contrast of textures you get. The chicken is crispy and juicy at the same time. The slaw and jalapenos are refreshing and crisp while the tortilla is soft and warm. It is truly an incredible taco experience.

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tbsp Sriracha
• 2 tsp salt
• 1 tsp garlic powder
• 1 tsp Korean chilli flakes*
• Canola oil for frying

For the Toppings

• ¼ purple cabbage (shredded)
• 1 lime (juiced)
• 1 tsp sesame oil
• 1 jalapeno (thinly sliced)
• 2 green onions (thinly sliced)
• ½ cup sour cream
• 1 tbsp Sriracha
• 1 tsp soy sauce
• Small handful of cilantro
• Corn tortillas
• Salt & pepper

Method

1. The night before you plan to make these, slice the chicken into 1 inch (2.5 cm) thick pieces as if you were making chicken tenders. Place them in a bowl or freezer bag and cover with the buttermilk and Sriracha. It helps if you add the Sriracha to the milk first so it distributes evenly. Cover and keep in fridge to marinate overnight.
2. Thinly shred ¼ of a purple cabbage and dress it with the juice of one lime and sesame oil. Season to taste with salt and pepper. Keep in fridge until ready to use.
3. To make the sauce, combine the sour cream with 1 tbsp of Sriracha (feel free to add more if you want it spicier) and the soy sauce. Stir together and keep in fridge until ready to use.
4. To get the chicken ready for frying, heat your oil to 350°F. Remove chicken from fridge and set up a medium bowl with the flour, salt, garlic powder, and chilli flakes. Stir the flour mixture together well. Working one piece at a time, remove the chicken from the buttermilk and place into the flour to fully coat it. Place coated chicken on parchment lined backing sheet until ready to fry.
5. Pre-heat oven to 200°F. When all the chicken is coated, carefully place into hot oil. Fry for 6-7 minutes or until they have reached an internal temperature of 165°F. Remove and allow excess oil to drain on wire rack or paper towel and keep in oven to stay warm until ready to build tacos. Only fry 4-5 pieces at a time so the oil temperature doesn’t drop too much.
6. Before assembling tacos, quickly warm tortillas in a dry pan over medium heat. To build, spoon a layer of sauce onto the centre of tortilla and then place on a piece of fried chicken. Top with slaw, jalapenos, and green onion. Garnish with cilantro  leaves and drizzle on more Sriracha if desired

*Korean chili flakes are available in most Asian grocery stores. If unavailable feel free to substitute for cayenne pepper.

Spicy Thai Cucumber Salad

As you may have seen in the recipe for my Spicy Miso Soup, I have been working with Reynolds on their Endless Table program.  If you’re not familiar with it, check out the website and Instagram  for some cool photos and delicious recipes.

The theme of the first two recipes were International/spicy so I thought it would be perfect to make this Thai inspired spicy cucumber salad.  I don’t typically create salad recipes, but this one is so simple and tastes amazing.  It’s very bright and refreshing so it makes a perfect lunch, snack, or appetizer on a summer day.  The salad gets even better as it sits in the fridge and as the cucumbers continue to marinate.

In order to help me create this salad, Reynolds sent me some foil and parchment paper.  The parchment paper makes clean up super simple.  Just line you’re baking sheet with it and there is no clean up.  I hope you enjoy this recipe and stay tuned for the rest of my collaborations with Reynolds throughout the summer.

Spicy Thai Cucumber Salad

Ingredients:

• 1 large English cucumber, sliced into thin rounds
• 1/4 medium red onion, thinly sliced
• 1 red chili pepper, thinly sliced
• 1/3 cup rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil
• 1/4 cup bean sprouts
• 2 1/2 tablespoons peanuts
• 1 pinch sea salt
• 1 pinch black pepper
• 4 Lime wedges, for serving

Directions

1. Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. Add cucumber, onion, and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. Preheat oven to 350°F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

Homemade Pasta with Fire Roasted Tomato Sauce

Pasta is one of those things that I love making for a nice weeknight meal.  It’s something you can make with very few ingredients and I guarantee you that you usually have all the ingredients you need to make fresh pasta and sauce from scratch.

I seem to always have canned tomatoes in my cupboard and there is a good reason for that; there are so many meals you can make out of them.  Whether it’s pizza, tomato soup, or this pasta sauce, canned tomatoes are perfect for creating a meal out of nothing.  For this recipe I used Muir Glen, fire roasted tomatoes.  While Fire roasted tomatoes aren’t necessarily my go-to for a pasta sauce they provide a nice change of pace and definitely added a bit of sweetness and a hint of smokiness.

Making pasta from scratch may seem a bit overwhelming if you’ve never made it before but it’s relatively simple and can be a very fun activity to do.  Technically, you don’t need any special equipment but a pasta roller definitely makes things easier and they aren’t too expensive.  If you don’t have one, you can always roll out the dough and cut the noodles by hand.

I created this recipe in partnership with the feedfeed and Muir Glen as part of an Instagram takeover.  Definitely check out both Muir Glen and the feedfeed for more delicious cooking inspiration & recipes.

Ingredients

For the dough

•      3 ¼ cups all purpose flour, plus extra for dusting
•      4 large eggs
•      2 tablespoons water

For the sauce

•      3-5 cloves garlic, sliced
•      2 tablespoons olive oil
•      Pinch of dried chili flakes
•      Pinch of dried oregano
•      1 28oz can Muir Glen Fire Roasted Crushed Tomatoes
•      Kosher salt, to taste
•      Handful of parsley, chopped for garnish
•      A few basil leaves, for garnish
•      Parmesan, for grating

Method

To make the pasta

1. Pour the flour onto a large board or clean surface and form a well in the middle.  Crack 4 eggs into the well and add in the water.  Using a fork, gently beat the eggs together and start to slowly incorporate the flour into the eggs until a dough begins to form.  If it’s too dry, add more water at ½ tablespoon increments, if it’s too wet, sprinkle in more flour in 1 tablespoon increments.  At this point it will be much easier to start using your hands to form the dough.  Once the dough starts to hold together, begin to kneed it with your hands for about 10 minutes and then form into a ball and cover with plastic wrap to rest for about 30 minutes.
2. Alternatively, if using a stand mixer, combine all the dough ingredients into the bowl with the flat mixer attachment and mix for about 1 minute and then turn it off.  It’s normal for the dough to be slightly crumbly at this point.  If it’s too dry, add more water at ½ tablespoon increments, if it’s too wet, sprinkle in more flour in 1 tablespoon increments.  Swap the flat mixer for the dough hook and run the mixer on speed 2 for about 2-3 minutes or until the dough is formed and sticking to the dough hook.  Dump the dough onto a floured surface and knead by hand for another minute or 2 until it is elastic and smooth.  Wrap in saran plastic and allow it to rest for about 30 minutes.
3. Once the dough has rested, cut it into 4 equal pieces.  Using a rolling pin, roll one of the pieces into a rectangular-ish shape and feed it through your pasta roller on the widest setting.  Cover the unused pieces with plastic wrap or a damp kitchen towel while rolling.  Continue to roll the sheet through the machine and progressively set the machine to a thinner setting until desired thickness is reached.   Lightly flour the rolled sheet and cover with a damp kitchen towel.  Repeat this step for the remaining pieces of dough.
4. Add the spaghetti attachment to the pasta machine and begin to feed the sheets into it.  Be sure to lightly flour the sheets (and machine) before rolling them through to prevent the noodles from sticking.  Twist the pasta into little nests and allow them to dry a bit before cooking them.  If you are going to have a long delay between cutting the noodles and cooking, cover them with a slightly damp kitchen towel.

To make the sauce

1. Heat olive oil in a heavy skillet over medium heat.  Add in the garlic, chili flakes, and oregano stirring to ensure the garlic doesn’t burn.  Once the garlic is golden, add in all of the tomatoes and bring to a simmer, stirring occasionally.
2. Once the tomatoes are at a simmer, turn heat to low and cover for at least 15 minutes.  Transfer the sauce to a blender and blend until smooth.  Be careful of escaping steam, depending on the size of your blender, you may want to do this in several batches.  Once the sauce is smooth, return it to the skillet over low heat and season to taste with salt.  Allow the sauce to continue simmering with a lid on until ready to eat.  If the sauce gets too thick, just add a splash of water to thin it out.
3. To cook the noodles, add a few very generous pinches of salt to a large pot of boiling water.  Add the noodles and cook for about 3 minutes.  Fresh pasta cooks very quickly so be sure to keep an eye on it.  Before straining draining the noodles, reserve a cup of cooking water.  Add the strained noodles to the sauce along with a big splash of the cooking water.  Combine well with the sauce and then garnish with chopped parsley and a few basil leaves.
4.  Serve family style right from the skillet and grate in fresh Parmesan at the table.

Spicy Miso Soup with Roasted Shitake Mushrooms & Green Beans

I recently had the opportunity to get to work with Reynolds to help create recipes for their Endless Table Program on Instagram. If you aren’t familiar with the program, it is basically a bird’s eye view of a table featuring countless dishes that are all connected. It’s really cool, definitely check it out on Instagram, and visit the website for all the recipes.

Reynolds sent me some parchment paper and foil in order to help me create some of the meals for the table. I pretty much use the parchment paper whenever I am roasting anything in the oven. Literally nothing will stick to it and it also makes cleaning up super quick.

For my first recipe, I created a vegetarian miso soup with roasted shitake mushrooms and green beans.   Although summer is around the corner, I love to make these Asian inspired soups all year long. They are so simple to make and there are countless ways you can change them up.

This soup makes a great lunch but is also perfect for a light dinner. I usually like to add a bit of extra heat to the soup with some sriricha right before I eat it.

Spicy Miso Soup with Roasted Shitake Mushrooms & Green Beans

Ingredients

• 4 cups vegetable broth
• 3-4 tablespoons yellow miso paste
• 2 tablespoons hot water
• 1/2 tablespoon soy sauce
• 1/2 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 Thai chili, scored
• 1 package (8 oz) rice noodle
• 6-8 ounces shitake mushrooms, sliced
• 6-8 ounces green beans, cut into thirds
• 1 large egg
• 2 green onions, thinly sliced
• 1 tablespoon olive oil
• 2 teaspoon sea salt

Method

1. Preheat oven to 400°F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily
2. Centre green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed
3. Place the mushrooms and the foil pack green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
4. Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later)
5. Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
6. Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
7. Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
8. Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
9. Slice the egg in half and place 1 half in each soup. Garnish with sliced green onion.

The Best Homemade Hot Chicken Sandwich 

This sandwich is about as close to perfect as a chicken sandwich can be. There isn’t too much going on in it, but this is one of those times where keeping it simple is the way to go.

The chicken is double dipped in flour that’s seasoned with cayenne and paprika, which creates a perfectly crisp and spicy crust. It’s then topped with some hot sauce and a few pickles.  I went with bread-and-butter pickles for this sandwich. They have a nice sweet and tangy crunch that complements the spicy chicken quite well.

Now, this would be great simply between two slices of bread, but putting it on a freshly baked buttermilk biscuit takes it to the next level. Not just any biscuit, a jalapeño-cheddar biscuit. They’re flaky, buttery, spicy, and cheesy all at the same time. The Jalapeño seeds are removed so they aren’t too spicy, but they have a subtle heat that you’ll definitely notice.  If you don’t feel like making the biscuit, feel free to use any bread you want.

Ff you want to see me assembling the sandwich, check out the video I made with my friend friends at Unbuttoned Media on my Instagram.

Hot Chicken Sandwich 

Ingredients

• 1lb chicken breasts
• 1½ cups flour
• 1½ tsp cayenne pepper
• 1½ tsp paprika
• 1½ tsp salt
• 1 cup buttermilk
• 2 tbsp hot sauce

If you want to make the biscuits, the recipe can be found here: Jalapeño Cheddar Biscuits

Method

1. The night before you plan to make this, pound out the chicken breasts to an even thickness and cut them in half cross-wise. Place them in a bowl and pour in the buttermilk and hot sauce. Cover and refrigerate. (If you can’t do this the night before, try to do it at least a few hours in advance to allow the chicken to marinate)
2. Get the chicken ready for frying – start by heating the oil to 350°F/177°C. Whisk together the flour, cayenne, paprika and salt in a large bowl and place it next to the bowl with the chicken. Working one at a time, coat chicken in flour, then dip back into the buttermilk, and then coat in an additional layer of flour. Lay the chicken on a parchment paper lined sheet until ready to fry. Fry the chicken, a few pieces at a time for 7-8 minutes or until an internal temperature of 165°F/74°C is reached.
3. To build the sandwiches, slice biscuits (or other bread  in half and then fill with chicken, some hot sauce, and a few pickles.

That’s right. Candied. Bacon. Butter.  Doesn’t get much better than that.  Use it on steaks, pancakes, waffles, toast, bagels, wherever.  You really can’t go wrong.  Once its wrapped up, just keep it in the freezer and slice it off as needed.

Candied Bacon Butter

Ingredients

• 1 stick of butter (room temperature)
• 3 slices of bacon
• 3 tbsp brown sugar
• 1 tsp black pepper

It’s pretty simple to make, start off by preheating your oven to 350°F and line a baking sheet with parchment paper and a wire rack (optional). Lay down the bacon and evenly coat in the brown sugar and crack on the black pepper. Cook for 25-30 minutes or until crisp. Remove bacon from oven, allow it to cool, then finely chop it. Add the butter and chopped bacon to small bowl. Using a wooden spoon, mix it together until evenly combined.

To roll it up, tear a square piece of parchment paper and place the butter on roughly in a log shape. Fold one end of parchment paper over the butter and using a straight edge (ruler or baking sheet) tuck the parchment paper under the butter and form into cylinder. Continue to roll and then twist the ends shut. Put it in the freezer to firm up.

Over the years I have tried several different recipes for baked doughnuts and never found one with amazing results.  This recipe (adapted from Sally’s Baking Addiction) is by far my favorite.  Perfectly moist and will definitely satisfy your craving.

These chocolate dipped baked doughnuts are also extremely easy to make.  It takes about as much effort as it does to make pancakes.  The only special equipment you need is a doughnuts pan.  I also found a mini donut pan.  Just be careful with the mini doughnuts, they are dangerous.

This recipe is great for different types of doughnuts, you don’t have to go with chocolate.  Feel free to toss them in cinnamon sugar, icing sugar, or cover them in sprinkles.  They also taste great plain and dipped in coffee.  I wouldn’t say these donuts are healthy, but I feel a lot less guilty stuffing these down than I do when eating fried donuts.

Chocolate Dipped Baked Doughnuts

Ingredients

For the doughnuts

• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 large egg
• 1/3 cup brown sugar, packed
• 1/4 cup buttermilk
• 1/4 cup Greek Yogurt
• 2 tbsp unsalted butter, melted
• 2 tsp vanilla extract

For the chocolate dip

• 1/2 cup dark or semisweet chocolate chips
• 1/3 cup heavy cream
• 1/2 tbsp butter, room temperature

Method

1. Preheat oven to 350°F and spray doughnut pan with cooking spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Whisk together well.  In a separate bowl, whisk together the egg, brown sugar, buttermilk, vanilla, and melted butter. Pour the wet ingredients and whisk until combined.  Like pancake batter, you don’t want to over mix.  Don’t worry if the batter is very thick, it is supposed to be.
3. Spoon the batter into the doughnut pan.  You’ll want to fill each one about 3/4 of the way.  It is a little tricky to cleanly spoon in so you can use a piping bag (or ziplock bag with the end cut off) to easily squeeze the batter into the pan.
4. Bake for about 10 minutes or until the doughnuts are lightly browned.  Allow them to cool for 2 minutes and then move to wire rack to fully cool.  Repeat step 3 and 4 with leftover batter.
5. To make the chocolate ganache, place the chocolate chips in a heatproof bowl and bring the cream to a boil in a small saucepan.  Pour the heated cream over the chocolate and stir until melted.  Add the butter and stir until smooth.
6. One by one, dip the doughnuts into the chocolate top side down.  You can also dip them as they are in the picture, they just might be a little messier to eat.