Kale and Pomegranate Salad

I don't know about you but the biggest challenge is getting in my greens.  The same old Romaine Salad gets a bit boring after a while and there is really only so many ways to switch it up!


Kale is a superfood, so I wish I could add it to everything but it just isn't that easy sometimes.  Plus, the bunches of Kale at the stores are so abundant that theres always a little left that may not get put to good use.  This salad is quick, easy and the perfect way to "get in your greens!"


This dish may not be a favourite with the kids, but its sure to be a hit with the big kids!  My little ones have fun looking for the sweet bites of pomegranate seeds...we call it "looking for buried treasure"...believe it or not every once in a while they accidentally sneak in some green bits of this divine superfood!

2 Cups of roughly chopped Kale-Stems removed
1/2 cup cooked Quinoa 
1/3 cup Pomegranate 
2 Tablespoons of Sliced Almonds 


For the Dressing
3 Tablespoons of Olive Oil
1 1/2 Teaspoons of Red Wine Vinegar
Salt and Pepper to taste
1 Teaspoon of honey



~Roughly chop 2 cups of fresh Kale. Be sure to remove the stems and just keep the leaves.  The stems are very tough and although they can break down in a soup, this salad I wouldn't recommend using them
~Place 1 cup of water in a saucepan and add the quinoa. Cook until tender

To cook your Quinoa-you will need very little for this salad and will have some quinoa left over but it stays well in the fridge and makes and excellent addition to any soup.  Quinoa cooks the same ratio as rice, 1 cup grain to 2 cups liquid.  For this recipe I cook 1/2 cup of quinoa to 1 cup of water

~While the Quinoa is cooking, you can prepare the dressing
~In a small bowl, combine oil, vinegar, honey and salt and pepper.  Whisk until combined.
~In a large bowl, place your kale, pomegranate and almonds and stir in cooked Quinoa.  The quinoa will be warm, so it will slighty wilt the Kale making it soft and bright green in color!


This salad is a great make ahead! It lasts 3 days in the fridge so also makes a great snack and extra little something to pack in your lunch!  
You can substitute the nut for any nut of your choice.  For me, I feel like the Almonds are the best match but Ive also used Pine Nuts and Cashews.  


Natalie

Cinnamon Buns

In the cold of winter there are only a handful of snacks, treats and meals that are simply made for winter nights.  Like, for example, Hot Chocolate, Stews, Chili and my all time favourite winter treat...Cinnamon Buns.

Cinnamon is a fascinating spice.  Its been around since early 2000 BC when it was first found being imported to Egypt.  It is very high in antioxidants and in some studies has actually beaten out garlic as one of the top antioxidants.  It is an anti-inflammatory and has also been proven to lower heart disease and help to fight infection! SEE.....Cinnamon buns are healthy!!!

I know they sound complicated...and your thinking where the heck do you expect me to "find time" to make homemade cinnamon buns?  The truth is, they are pretty fool proof...at least this recipe is.   You won't be slaving in the kitchen all day, or have sweaty palms just thinking how badly your going to "mess this one up!"

This recipe is simple, easy and a great one to get the kids involved...Even your spouse!  There is just something so rewarding about knowing you made it from scratch!  The kids will be proud and its the perfect recipe to make on those cold winter nights...or even on a snow day!  Trying to entertain three kids all day in my house is beyond challenging...so I let them bake!

For the Dough:
1 1/2 teaspoons of active dry yeast
3/4 cup warm milk
1/2 cup sugar
1/3 cup butter
2 eggs
3 3/4 cups of all purpose flour

For the Filling:
1 cup packed brown sugar
4 tablespoons cinnamon
1/3 butter (softened-room temperature is perfect)

Cream Cheese Frosting:
7 tablespoons of butter, room temperature
1 1/2 cups of powdered sugar
1/4 cup cream cheese, room temperature
1 teaspoon of vanilla

~Warm the 3/4 cup of milk just until its just above body temperature. You can heat cold milk in the microwave for 40 seconds and it should be good to go!
~Add the yeast to the warm milk to dissolve
~Using the dough hook attachment on your mixer, add the butter, sugar, eggs and flour and mix until combined
~Add the warm milk and yeast mixture and blend to combine until dough comes together
~Oil up a large bowl and form the dough into a large ball and place it in the bowl
~Cover up the dough with a kitchen towel and let rise for 1 hour in a warm place (simply leave it on the counter near the stove)
~After your dough has risen, preheat the oven to 350 degrees
~On a lightly floured surface, roll out the dough until its approximately 14-16 inches long, by 10-12 inched wide
~Grease a baking sheet, or line it with parchment paper (you may need 2 baking sheets depending on how thin/thick you rolled the dough)
~In a bowl, combine the brown sugar, butter and cinnamon for the filling
~Spread the mixture evenly over the dough
~Gently, starting at the long end, start to roll the dough to form a log
~Once rolled, using a sharp knife, cut 1 and a 1/2 inch pieces and place them on the baking sheet about an inch apart
~Bake the rolls for 15-20 minutes until golden brown
~In a mixer, cream the butter with the cream cheese
~Add the icing sugar and the vanilla
~When the cinnamon buns are done, spread the icing overtop and ENJOY!

These cinnamon buns will make a perfect school safe treat for the kids lunches!
Warm them up and serve them with a scoop of Vanilla Ice Cream and you will be hoping for another snow day!

Enjoy!

Natalie

Roasted Chicken and Cheese Empanada

I've always been one to enjoy a recipe that takes all day to create....fresh bread, stews, cinnamon buns etc.  But the reality is, I am a working mother of three, and although it may appear (from all the pics I post) that we eat a long, thought out cooked meal everyday...the truth is...we don't!

Yes, I cook, and yes, I love to make everything from scratch but not everyday do I have hours and hours.  So, I've created these cute little empanada's which are easy, healthy and affordable! Oh, and the best thing, you can make them in less than 30 minutes!!

I have to say, whoever thought of the already cooked "whole roasted chicken" at the grocery stores is literally a genius.   Those bad boys can be turned into anything, I bet your tired of just pulling the meat off the bone and serving it with fries!

Im guilty of it...and proud of it at the same time! I can roast a chicken, trust me!  But when life is as crazy as it can be, sometimes I grab an already roasted bird!

This recipe is the perfect make ahead, its freezable, stores well in the fridge, makes great leftovers and perfect for eating in the car on the way to the next after school event!

2 Cups of roasted chicken, chopped into 1inch pieces
1 tablespoon of Cream Cheese
1/2 cup Monterey Jack or White Cheddar Cheese, shredded
1/4 cup Red Pepper, finely chopped
1/4 cup Onion, finely chopped
1/2 cup fresh Spinach, chopped
1 Teaspoon Cumin
1 Teaspoon Salt
Pinch of Pepper
1 tablespoon water
1 egg, whisked
1 Recipe of my double crust pie dough (see link below) OR 1 package of frozen Pie Dough *found at any local food store*
http://thebakerlylife.blogspot.ca/2015/11/is-it-crust-or-filling.html

~Preheat your oven to 375 degrees
~In a large bowl, combine first 9 ingredients and mix well
~Whisk the egg and set aside
~Place the tablespoon of water in a small dish and set aside
~On a floured surface, roll out your pie dough to about an 1/8 of an inch
~With a round cookie cutter, I use one that is approximately 3 inches in diameter,  cut circles out of the dough
~Take one circle at a time, and spoon one heaping tablespoon of the chicken mixture into the centre of the circle
~Wet your finger in the tablespoon of water and gently run it around the edge of the circle, all the way around.  Fold one side over until it meets the other and firmly press together. ~My kids like the crust, so sometimes I just place another cut out circle on top and seal the edges.  Use your fork to seal the edges, the same you would for a pie
~Place the empanada on a parchment lined baking dish and using a pastry brush, brush a little of the whisked egg on the top. This will give you a nice shiny and golden top to your empanada's
~Repeat until all your circles are filled and ready for baking
~Bake in the oven for 15 minutes, or until golden brown


This recipe is so versatile! You can use any melting cheese you wish, Mozzarella, Gouda or even Fontina.  If your kids aren't fans of the Spinach, you can leave it out if you wish.  If you feel you have too many before you bake them, simply place a few in a freezer bag and they will last in the freezer for 3 months.  If your cooking them from frozen next time, you will need to increase the cooking time to approximately 20-25 minutes.  They make the perfect grab and go snack and make great lunches for the kids!


Natalie

Caramelized Onion and Smoked Havarti Crustini

Christmas is just around the corner...literally!
Im sure if your hosting any get together's this holiday season, (whether it be the big feast on Christmas Day or hosting the annual cookie exchange) that you've either sat down and neatly written down your menu or frantically asked yourself in the car on the way to work "what the heck am I going to make?"

There is something about cheese that just makes my mouth water...and it's got to be the most popular ingredient for holiday entering.  Just think how many people are going to be putting out a cheese platter!

There are so many kinds of cheese...like really...theres over 1750 different specialty cheeses from over 75 countries. So how do you choose which three or four to feature? For one, the grocery stores can sometimes be limited and some cheeses can look and smell intimidating. This year I've got you covered.  Im taking the Arla Dofino Smoked Havarti and making it the star this Christmas.  Its creamy, buttery, full of depth and richness and not to mention it melts like butter!

Its always nice to have the traditional menu items on your holiday spread but every once in a while its nice to try something different.  The problem is, finding an easy, fool proof, delicious and affordable recipe can be tricky.  So this holiday season, I'm teaming up with Tre Stelle and featuring one of their many incredible products to bring you just that! A simple, fool proof, delicious and even affordable appetizer dish that will leave your guests mouth watering.  Im pretty sure this appetizer might just make it on the repeat menu every holiday season for years to come.

1 Block of Arla Dofino Smoked Havarti
One Baguette
1 large Spanish Onion
2 Tablespoons of Canola Oil
1 Tablespoon Butter
Salt and Pepper to taste
2 Tablespoons of Balsamic Vinegar
1 cup Watercress


~Preheat the oven to 350 degrees
~Peel and Slice the Onion into 1/8 inch thickness 
~Heat Oil and butter in a pan until melted
~Add the onion and stir to evenly coat in the oil and butter
~Let the onions cook on medium/low heat for 30 minutes, stirring every 5 minutes to ensure even cooking (don't rush this process, letting the onions take their time is what makes them turn sweet and caramelize)
~Slice the baguette into 1/2 inch slices and set on a parchment lined baking sheet
~Bake them at 350 degrees for 3-5 minutes jut until they are lightly browned. (You just want to remove the moisture from the bread, so they can stay crispy when the topping is placed)
~Let the bread cool for few minutes on the counter while you prepare the rest of the ingredients
~Slice the Havarti into 1/8 inch slices and top each slice of bread
~Your onions are getting there...so you want to deglaze the pan
~Add the balsamic vinegar and the salt and pepper and stir to combine
~Top the cheese with a spoonful of the onion
~Place in the oven for 2-3 minutes until cheese is melted
~Top with a sprig of watercress


This recipe can easily be made ahead of time.  You can prepare the onions the day before and leave them wrapped in the fridge until ready to use.  Your guests will truly enjoy this simple, creamy and flavourful appetizer!


Natalie

Bailey's Chocolate Mousse

The holidays are the busiest time of the year...not only am I working, but I am a wife and a mother of three.  That means a lot of stockings to fill and presents to buy...being Santa isn't easy!
Besides the hustle of shopping theres also the whole "entertaining" part of the holidays that can be overwhelming, expensive and exhausting!
I find that by the time Christmas Day actually comes, I don't feel like eating.  Ive had several Christmas parties that Ive attended, bake sales, school events for the kids and my own holiday baking that Ive over indulged in.
By the end of Christmas Day dinner...I can't find room for dessert! 
But....this yet is going to be different! I have the easiest, most delicious dessert recipe that won't fill you up but will definitely be the 'icing on the cake!"
This dessert will have everyone guessing..."did they make it? or did they buy it?" 
Your guests will love it, you will love it.  Its light, smooth, creamy and chocolaty! What could be better than that?

7 ounces bittersweet chocolate 
2 Tablespoons unsalted butter
3/4 Cup Whipping Cream
2 Tablespoons of Baileys
1/4 cup brewed espresso (you can use any strong coffee as well)
3 large egg whites
1 pinch salt
3 Tablespoons of Sugar
1/4 cup of shaved chocolate for garnish (white chocolate, dark or milk)


~Melt the chocolate and the butter in a double boiler (or you can melt the butter in the microwave and stir in the chocolate chips until they are melted-the double boiler works better, however this is an option if you don't have access to a metal bowl)
~Whip the whipping cream to stiff peak and stir in the baileys and the coffee, refrigerate it until ready to use
~Whip the egg whites with the salt until foamy and gradually add in the sugar and whip until the egg whites are at a stiff peak
~Fold the whipping cream into the chocolate (do this in 2 additions or the cream will loose too much of the air whipped into it)
~Fold in all the whites, in one addition
~Pour the mixture into the desired serving cups and chill for 4 hrs until set
~You can top it with your chocolate shaving just before your ready to serve



If your having kids for company and don't want to leave them out, you can omit the bailey's.  It won't harm the recipe and it will still taste divine!
Feel free to mix up the toppings...Ive used chopped nuts, crushed Oreo cookie's and fresh raspberries.  They all work and all taste delicious!


Natalie