Friday, November 06, 2015

TAKE A SIP: Apple Jacks


So warm, so soothing, and so good!  What better way to start your weekend!

Apple Jacks:
What you are going to need:
  • 1 ounce Jack Daniels, either plain or honey
  • apple cider
  • cinnamon stick
How to make it:
  • Simply simmer (or microwave) the apple cider until warm with the cinnamon stick in it.  Pour over the Jack Daniels in your favourite mug and ENJOY!


Bon Appetit!
xo, Alysha

Wednesday, November 04, 2015

Wine and Food Pairings at Wineries in Niagara in November

If you have never checked out the different wineries throughout the Niagara Region, there is no better time than now!
Both wineries of Niagara on the Lake and 20 Valley Wineries are holding wine a food pairing events throughout the month of November.


Niagara on the Lake's event is called Taste the Season and includes stops at 25 wineries for $48.  (There is also a designated driver pass for $29).  You get to stop at all the 25 wineries and sample a small glass of their wine paired with fantastic food on Fridays, Saturdays, and Sundays for the next four weekends in November from 11am to 5pm.  Some sample pairings are (Niagara College Teaching Winery) a 2010 Cabernet Franc with pork capicola crêpe rolls with caramelized onion cheese stuffing and (Hinterbrook Estate Winery) a 2014 Franc Blanc paired with Smoked Bacon and Potato Corn Chowder.  To view the remainder of the pairing click here.

20 Valley's event is called Wrapped Up In The Valley and includes stops at 23 wineries for $44.25.  (They also have a designated driver pass.)  This one is a little different whereas you buy a weekend pass for either Saturday, November 7th and Sunday, November 8th, or November 14th and 15th, or November 21st and 22nd.  You can also buy a Sundays only pass good for Sunday, November 8th, 15th and 22nd.  Their pairing aren't posted yet, but usually are, so check their website back often for them!

I will be going to the Niagara on the Lake one this time around.  I like to be able to go on Friday afternoons, and spread it out.  All of the wineries are the busiest on Saturdays.  We usually stop at around 8 wineries per day, eat a light breakfast, and only have an evening snack much later for dinner.....there is that much food!

Enjoy!
xo, Alysh

Wednesday, October 28, 2015

MAPLE APPLE CRUMBLE


It is so rainy and chilly out today, what better day for a weeknight dessert.  I bet you have everything to make it at home, and it's super fast to make........and of course it has maple syrup in it, which makes it even better!

Maple Apple Crumble:
Ingredients:
  • 6 large apples
  • 1/4 cup maple syrup
  • 1/8 tsp ground cinnamon
  • 1/4 cup butter, room temperature
  • 1/2 cup flour
  • 1/3 cup brown sugar
Directions:
  • Preheat oven to 350 degrees and butter a casserole dish.
  • Add the 6 apples, cored, peeled and sliced
  • Add the maple syrup and cinnamon and toss to coat
  • In a separate bowl combine the butter, flour and sugar and work with your fingers until the flour is absorbed.  Sprinkle the mixture over the apples mixture.
  • Bake for 45 minutes or until apples are tender and the topping is golden, and serve warm.
  • Enjoy!
Serves 6

Bon Appetit!
xo, Alysha

Monday, October 26, 2015

Roasted Red Pepper & Tomato Soup and Must Have Kitchen Gizmo: Immersion Blender

It's getting cool outside, and who doesn't love a warm bowl of soup at this time.  This has always been a fan favourite with my family and friends, and it is super easy to make.  It is great on its own, but it is even better with a gourmet grilled cheese for dipping!  I really LOVE soup, it is one of my favourite things to have, especially puréed vegetable style.  The best way to make a puréed soup is using an immersion blender.
I had done a lot of research when I bought my first one 8 years ago after my hand me down one from my parents died.  I use a Kitchenaid model that is available at Canadian Tire (and often at a great discount).  It has a very strong motor which is very important.  I make soup almost weekly in the cooler months, and have been using this one for 8 ish years now, and it doesn't even look or feel that it has aged since I purchased it.
An immersion blender is great when you are making puréed soups because you don't have to dirty another kitchen product!...it blends perfectly!
Onto the soup recipe...

Roasted Red Pepper & Tomato Soup

What you are going to need to make this:
  • 3 roasted red peppers (use jarred or make your own)
  • 2 tbsp grape seed oil (I use this to sauté with, it has a much lower smoking point than olive oil)
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 tbsp chopped fresh rosemary (or use dried if you don't have any)
  • 1 28oz can whole tomatoes with its juices
  • 1 cup chicken or vegetable stock
  • good olive oil for drizzle
  • a cheese to crumble on top.  My favourites are a blue or gorgonzola cheese, but goats cheese or even mozzarella would be great!
How to make it:
  • If you are making your own roasted red peppers, preheat your oven to 375 degrees.  Cut the tops off your red peppers and discard the seeds and inner membranes.  Place on a parchment paper lined baking sheet (for scrub free clean up) and roast for 35 to 40 minutes, until lightly blackened and softened.  Place roasted peppers in a bowl and wrap tightly with plastic wrap so the peppers steam and the skins loosen.  After about 20 minutes, you can easily peel away the skin.
  • Heat grape seed oil in a large pot over medium heat.  Add the garlic, onions, and rosemary and sauté until softened and onions are a little clear.
  • Add roasted red peppers chopped in four, can of tomatoes and their juices and the stock.  Simmer for 20 minutes, stirring occasionally.  
  • Purée the soup using an immersion blender until smooth.  If you do not have one, let cool slightly, and blend in batches in either your blender or food processor.
  • Ladle into soup bowl and drizzle with some good olive oil, and crumble with cheese of your choice if you want (you should!)
  • Enjoy!
Serves 4 - 6 depending on serving size.

P.S.  As with most other soups I make, I like to multiply the recipe, it freezes great!
Bon Appetit!
xo, Alysha

Tuesday, October 20, 2015

Peanut Butter Coconut Pick-Me Up Balls


 Ever need a late morning or late afternoon pick me up for energy or to hold you over to the next meal?......Well this is a great thing for that!  They are good for you, filling, tasty, and the dates make them quite sweet.


Peanut Butter Coconut Balls:
Ingredients:
  • 1 cup peanut butter
  • 20 pitted dates
  • 2 cups shredded unsweetened coconut, plus 1 more cup for rolling
  • 2 tbsp honey
Instructions:
  • Soak the dates in boiling water for about 10 minutes so that they soften for your blender.
  • Add all the ingredients (minus the last cut of coconut) to a blender or a food processor, and blend until smooth (it's okay if there are still chunks of dates left).
  • Roll the dough into approximately 2 tbsp balls, then roll the balls in the extra coconut and press it in.
  • Chill and store in fridge.
  • Enjoy! 

Bon Appetit!
Alysha, xo