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

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

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

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

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

SHRIMP IN BASIL OIL and $30 OFF 5 Course Dinner at Peller Estates

I hope everyone had a fantastic Thanksgiving with family and had lots to eat!  We're all ready for some lighter weight easy fast food to make now.  This recipe won't disappoint.  It works great as an appetizer, or as a light main.  You can even double or triple it up and freeze portions and re-bake it like you would shrimp from a box from the grocery store.  Recipe to follow down below.

You also may not want to cook anymore and just dine out.  Peller Estates is one of my man and mines favourite places to go to for a special occasion dinner.  We generally indulge in their 5 course or 7 course tasting menu paired with wine.  You have no idea what you are going to get until it comes out, and everything has always been fantastic, even if it would have been something I normally would have shied away from.  Click here to view their menu.  Their 5 course tasting menu is usually $89 and is $30 off for the remainder of October with code 'four star', which makes it only $59 (amazing)!!!

Shrimp in Basil Oil:

Ingredients:

• a bag of shrimp (whatever size you would like, I usually use 31/40)
• 3 garlic cloves, minced
• 1 package of basil leaves, chiffonaded
• 1/4 cup olive oil
• fleur de sel

Directions:

• Peel shrimp and cut in half up the back lengthwise.
• Toss together with the garlic, basil leaves and olive oil and marinate until ready to use (at least one hour).
• Place shrimp cut side up on a parchment paper lined (makes for much easier cleanup) baking sheet.  Drizzle any remaining marinade over top.  Sprinkle each shrimp with fleur de sel.
• Place in a 350 degree oven for about 20 minutes (all ovens are different) until lightly browned and cooked.
• Enjoy!

 

Bon Appetit!

xo, Alysha

HOMEMADE APPLE FRITTERS and Thanksgiving Craft Shows

I made these a couple of weekends ago for a little family party, boy where they a hit!  And nobody could believe there was bread in them!
They were super easy to make, and best when kinda dried out on the counter like at a donut shop.  And I know they look kind of small, but they are super dense and filling!  Scroll down for the recipe!

Make sure you check out all the arts and craft shows in Jordan this Thanksgiving weekend, and get a head start on your Christmas shopping, and pick up a little something for yourself!  Everything is so unique and different, you are sure to find something for that hard to buy for person, or something special you have been searching for or didn't even know that you needed!  There always seem to be lots of garage and estate sales all around it too.
Balls Falls Thanksgiving Festival
Friday until Monday from 10am until 5pm - admission is $7.00
Vineland Thanksgiving ARTFest
Saturday until Monday from 10am until 5pm- admission is FREE!
Jordan Lions Thanksgiving Arts and Crafts Show
Saturday until Monday - admission is FREE!
O’Shavings Country Craft Show
Saturday until Monday - admission is FREE!

Apple Fritters 

Ingredients for the doughnuts:

• 3 cups diced apples
• 3 tsp cinnamon
• 1 tsp butter
• 1/2 cup sugar
• 2 eggs
• 1/4 cup whole milk
• 4 cups cubed or toasted day old bread, with crusts removed
• 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt

Directions:

• Combine the apples and cinnamon in a bowl.
• Melt the butter in a in a large frying pan, and cook the apple mixture until softened.  Stir in the sugar and heat until dissolved.  Continue cooking until the liquid is reduced to a golden syrup.  Set aside to cool.
• In a large bowl, whisk together the eggs and the milk.  Stir in the bread cubes and the chilled apple mixture until combined.  Stir in the flour, baking powder and salt until a doughy consistency is reached.  The batter should be sticky and hold together in a clump.
• Heat about 3 inches of oil in a large pot over medium / high heat.
• Carefully drop 1/4 cup of the batter into the oil, about 4 at a time, and fry until darker golden brown, flipping once.  Drain the fritters on a piece of paper towels, and repeat with the remainder of the dough.

Glaze Ingredients:

• 1 cup icing sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Finishing Directions:

• Whisk together the above ingredients in a small bowl.  
• Dip each fritter in the glaze and let sit on a cooling rack with wax paper under it until set.
• Enjoy!

Makes 12 fritters

Have a Happy Thanksgiving y'all!  Be present, and enjoy your time with your family, no matter how crazy they are, and put you're phone away (unless you're taking fantastic pictures of your family and food)!

Bon Appetit!

xo, Alysha

SMOKED SALMON CHEESECAKE

You might want to make this as an appetizer for thanksgiving dinner this weekend!

It is soooo savoury and good, and super easy to make!

I like to have things made in advance and be ready and relaxed the day I am entertaining.  This can be made a day or two in advance, and topped when ready to serve.

This is a recipe that I have adapted from the talented chef Lynn Crawford.  If you ever have a chance, get to her restaurant Ruby Watchco in Toronto, it is absolutely amazing!  They offer a different 4 course menu every week with it varying daily as well.  That's it, no menu to order off of, or choices to make, and it's only $54!  The original recipe calls for a crust, but I think that is covered in the crackers, and have added a lot more herbs and smoked salmon.  The recipe is actually for a full size cheese cake, but I just happened to have smaller spring form pans, so I made into 2, and have frozen one for a later party.

Savoury Smoked Salmon Cheesecake

Ingredients:

• 3 (8 ounce) packages of cream cheese, softened at room temperature
• 2 tbsp cornstarch
• 1/2 tsp salt
• 2 eggs
• 1 tbsp fresh squeezed lemon juice
• 1 tsp lemon zest, grated
• 1/2 cup sour cream
• 2 cups smoked salmon, finely diced, plus more for garnish (not diced)
• a whole package of chives, chopped
• a whole bunch of parsley, chopped
• a whole bunch of dill, chopped (reserve some for garnish)

Directions:

• Preheat oven to 350 degrees.  Lightly grease a 9" spring form pan, or in my case, 2 small ones, and wrap the outside with aluminium foil to protect it from the water bath.
• Using a mixer, beat the cream cheese, cornstarch and salt together in a bowl at medium speed, until smooth and creamy.
• Add eggs, one at a time, and beat until smooth.  Add lemon juice, lemon zest, and sour cream and beat until smooth.
• Gently fold in salmon, parsley and chives by hand.
• Pour batter into prepared pan(s) and smooth out the top. Place the filled pan(s) into a hot water bath and bake 35-40 minutes (about 25 minutes if you are making 2 small ones) until set and slightly creamy in the middle.
• Remove from water bath and cool completely on a rack.  Loosely cover and refrigerate at least 2 hours until firm.
• To serve, garnish with fresh dill sprigs and additional smoked salmon.  Serve with a selection of crackers (I think triscuits are perfect with this!) or even cucumber slices!
• Enjoy!

Note:  If you are going to make 2 small cheesecakes and freeze one, loosen it from the spring form pan to ensure that it will later, then re-tighten it to protect it in your freezer.  Keep the smoked salmon that you are using for the garnish separate, and only place on top shortly before using.

Bon Appetit!

xo, Alysha

TUNA AND HUMMUS SANDWICH

I had passed over this recipe in one of my cookbooks that I used often, and one day it finally sounded good, but I was still quite sceptical.  My man wasn't too convinced about the combination either.  Well, let me tell you, we have had it once a week for the past 3 weeks!

Tuna & Hummus Sandwich

What you are going to need:

• 1 can tuna
• 1/4 cup finely sliced celery
• 2 tbsp finely chopped onion
• 2 tbsp finely chopped cornichon (not sweet small pickles)
• 2 tbsp lemon juice
• 2 tbsp mayonaise
• 1 tsp dijon mustard
• salt and pepper to taste
• sliced sourdough bread (I buy a whole loaf, and slice it, and freeze it for future use)
• 1 cup hummus (use store bought, or use my recipe from here)
• radishes, thinly sliced

How to make it:

• Toast the sliced sourdough bread quite heavily so it doesn't get soggy when everything is piled high on it.
• Combine the first 8 ingredients in a bowl and use right away, or even better, let it marinate for an hour or so covered in the refrigerator.
• Spread on the bread a layer of hummus, followed by a layer of tuna and garnish with the radishes.
• Enjoy!

Makes about 3 sandwiches, depending on the size of bread you use.

Bon Appetit!

xo, Alysha

Davids Tea 'send help care package'

I love Davids Tea (it could use a better name as far as I am concerned).  I had passed it over forever because nothing ever drew me in (like the name) even though I and my whole family are massive tea lovers / drinkers, until I received a gift....and that changed everything.  They are a little pricey, but sooo lovely and worth it!  My favourite winter tea is their cocomint cream.  You can also use the leftover steeped tea and items in it on your cereal or oatmeal the next morning!  I also drink their teas as iced tea in the summer!

They have came up with a 'Send Help Care Package', which for $10 (shipping to doorstep included!), they send to your ailing friend or loved one a package (express to boot - so it arrives super fast!) of cold curing / soothing teas and honey!  What is better than this?...Who doesn't love to receive a gift in the mail, something that makes you better, and get well soon card all in one when you are feeling sick (or ever for that matter)?!

Click here to order one!

They also have a cold survival kit with 5 different varieties of cold fighting / soothing teas and honey sticks for $25.

Click here to order one

xo, Alysha

HUMMUS

A staple in my life!

I often eat it for a light lunch, with some sliced vegetables (cucumber is my favourite, but carrot sticks, celery, peppers, zucchini and radishes are all great too!), nice olives and a couple of pita crackers or pretzel sticks for a treat.  It is also great as a healthy snack!  Chickpeas are full of protein and fibre, which is great for you, and quite filling.

Hummus

What you are going to need to make it:

• 1 can chickpeas, rinsed and drained
• 2 garlic cloves minced (I use about 5)
• 1/2 cup lemon juice (I just use squeeze)
• 1/2 cup water
• 3 tbsp tahini (sesame paste, and available at all grocery stores)
• 1/2 cup unsweetened pumpkin puree (I just used canned)
• 1 tsp cumin
• 1/4 tsp salt
• 1/4 tsp cayenne
• 1/2 cup olive oil

Directions:

• Place all of the above ingredients in a food processor or blender and blend very well until smooth!

Make 2 1/2 cups hummus.

Note:  I multiply this recipe times 3 or 5 every time, and freeze them flat in normal size ziplock baggies.  They unfreeze great at room temperature, and right back to normal with just a little stir.

I like my stuff quite garlic - ey and often times it is too much for other people.  The pumpkin in this recipe really helps cut down on the garlic flavour.

And stay tuned for this great tasting recipe next week that uses this hummus...

Bon Appetit!

xo, Alysha

PEACH & OATS SMOOTHIE

This has been a breakfast staple in my house over the last couple of months since I've discovered it.  My man who HATES peaches can't even get enough of it (once he finally tasted a sip of mine)!  Every morning......are you making that peach smoothie?

Peach & Oat Smoothie

Ingredients:

• 1 peach chopped up (I buy and freeze them with their skins on and everything!)
• 3/4 cup plain yogurt
• 3/4 cup almond milk (plain milk would be fine, but almond or cashew milk add an awesome flavour!)
• 1/4 cup oats 
• 1 heaping tbsp full of flax seed - optional
• 1/4 tsp ground cinnamon
• 4 ice cubes (for froth)

Directions:

• Put all the ingredients in the blender and blend well.
• Enjoy!

Serves 1

Bon Appetit!

xo, Alysha

Take a Sip: CAN - TUCKY SMASH

I am Scottish, therefore I have a Scotch family.......until one of my cousins went to university in Kentucky, now I have a Scotch and Bourbon family (Hallelujah!)

She came up with this drink that combines 2 of my favourite things (Bourbon and maple syrup), and coined it the Can - Tucky Smash (Can for Canada, Tucky for Kentucky, Smash ,obviously cause your mixing them up) and it is fantastic!

Ingredients:

• 1.5 ounces bourbon
• 1 ounce good quality maple syrup
• 1 ounce lemon juice (just use the squeeze stuff here)
• sprig of rosemary

What to do:

• Shake the ingredients over ice in a shaker.
• Pour over a couple of ice cubes in a nice glass.
• Adorn with a sprig of rosemary (it adds a little savoury flavour to the kinda sweet drink, and a whole other sense to it when you are smelling it's loveliness when taking a sip)
• Enjoy!  ...and then enjoy some more!

Note:  When you buy the package of rosemary, and you are not going to use it all, simply freeze the rest in an airtight bag, and use when you need it!  Throughout the winter, my rosemary from this drink usually comes from the freezer.  If you haven't noticed yet, I FREEZE EVERYTHING!

xo, Alysha

EDAMAME AT HOME!

My cousin made me homemade edamame (soy beans) earlier this year and it was fantastic!  Why had I never thought I could make one of my favourite treats from the Japanese restaurants at home, I don't know.

Here is a bit of a gourmet recipe, but following it is a staple (my cousin's Ian's recipe) that lives in my fridge, and is a frequent late night snack (who wouldn't rather this healthy -ish snack at night instead of chips or junk food).

Blistered Bacon and Garlic Edamame:

What you are going to need:

• package of frozen edamame in shell
• 10ish whole cloves of garlic, smashed with the back of a knife
• 4ish tsp sesame oil
• 1/2 cup crumbled cooked bacon pieces (I bake it in large quantities on baking pans covered in aluminum foil in the oven, then freeze it for when you need little bits)
• 3 tsp Japanese 7 spice blend - Shichimi Togarashi (It's at Zehr's and it's President's Choice black label)
• 1/2 tsp sea salt (you really need it to kill the heat in the spice blend)
• juice of 1 lime

How to make it:

• Steam your edamame in the microwave according to package directions on the back of the edamame bag.  
• In a large frying pan, heat the sesame oil over medium heat, and add the smashed garlic and the steamed edamame and cook until blistered, about 20 minutes.
• Toss in crumbled bacon.
• Remove from heat and toss with the Japanese 7 spice, sea salt, and the lime juice.
• Enjoy!     (This microwaves well to reheat!)

Everyday Edamame:

What you are going to need:

• package of frozen edamame in shell
• 4 tsp sesame oil
• 3 tsp Japanese 7 spice blend - Shichimi Togarashi (It's at Zehr's at it's President's Choice black label)
• 1/2 tsp sea salt (you really need it to kill the heat in the spice blend)

How to make it:

• Steam your edamame in the microwave according to package directions on the back of the edamame bag.
• Toss with the sesame oil, Japanese 7 spice and salt.
• Enjoy!
• I reheat it for 1 minute in the microwave when I want to have some more!

They sell edamame in their shell in the freezer section of most high end grocery stores.  They also sell it already shelled which is great tossed in salad or as a roasted snack (I will highlight that recipe some other time).

P.S.  You are only supposed to eat the beans on the inside, and suck the good stuff off the outside.  Put the whole pod in your mouth while holding on to one end, bite down to pop it open so you can eat the beans, and suck the good stuff off the outside.

Bon Appetit!

xo, Alysha

BUTTERSCOTCH PEAR BREAD

It's the perfect time of to make this!  Pear's are at their peak right now and it's getting cooler, which is a great time to bake.

I have made a lot of these recently, and banana bread, and have been giving them out as gifts to everyone.

They taste sooo good, it's almost like dessert.

How to make it:

Butterscotch Sauce Ingredients:

• 1/3 cup butter
• 3/4 cup packed brown sugar
• 3 tbsp whipping cream 

Directions:

• Cook butter and brown sugar over medium heat in a saucepan, stirring, until butter is melted and sugar is dissolved.
• Remove from heat and stir in the cream.
• Let cool at room temperature for about 45 minutes.

Loaf Ingredients:

• 1/2 cup butter, softened
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 2 eggs, whisked
• 1 tsp vanilla
• 3/4 cup milk
• 1 3/4 cups flour (I used whole wheat, but feel free to use white!)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups diced pears

Directions:

• In a large bowl, beat butter with both sugars until fluffy.
• Beat in eggs and vanilla until just combined.
• Beat in milk until just combined.
• In a separate bowl, whisk together all the dry ingredients, then stir it into the wet bowl mixture.
• Stir in the pears and half the butterscotch sauce.
• Pour into greased loaf pan.
• Pour the remainder of the butterscotch sauce over the top and swirl gently.
• Bake about 1 hour in a 350 degree oven until a toothpick inserted in centre comes out clean.
• Let cool completely in pan on a rack.  

Bon Appetit!

xo, Alysha

Must eat here and things to do during grape and wine

You MUST eat here:  Frijoles in Niagara Falls located at 3465 Portage Road.  They hands down have the best fish tacos in Niagara.  The rest of their food is pretty great too.  Take a look at their menu. 

And it's Grape and Wine time of years again!!!

There are some great activities to take part of during this time.  

My favourite thing to do is partaking the Discovery Pass experience.  You get to pick 8 wineries from their list that you get to sample a wine paired with great food for just $40!  Niagara wineries do things like this lots throughout the year (I will share them!) and we make sure we do all of them!  A couple sample pairings are fresh ricotta fritters with bacon thyme jam paired with 2014 Private Reserve Baco Noir from Peller Estates in Niagara on the Lake and Twisted Kitchen Food Truck is serving sweet and savoury Moroccan braised beef stew paired with 2012 Red Twisted at Flat Rock Cellers in Jordan.

This is happening on Saturdays and Sundays of the next two weekends (September 19, 20, 26 and 27).

Find out more about the discovery pass experience and to view all the pairings click here, and enter code WC015 for $5 OFF at checkout.

The hub of Grape and Wine activities is at Montebello Park.  

There are lots of local chefs and restaurants providing food for sale and obviously wine samples too.  There is also live music there throughout the weekend:

Friday September 18th - Hotel California (Eagles cover band) at 7:20pm

Saturday, September 19th - All Ontario bands with the first starting at 1pm and the last at 7:45pm

Sunday, September 20th - Country Day with the first band starting at 12:30 and the last at 6:15pm

Friday, September 25th - Vinyl Flux at 6:30pm

and The Caverners Beattles Tribute at 8pm

Saturday, September 26th - first band starting at 1pm and the headliners Jonesy going on at 7:45pm

Sunday, September 27th - Country Day with the first band starting at 12:30 and the last at 6:40

Click here to find out more information about the band lineup.

And of course there is the parade which takes place on Saturday, September 26th between 9:30 am and 10:30am in downtown St. Catharines.

Most of the the wineries in Niagara also have events of their own going on during this time.  Check out your favourite wineries facebook page, as that usually holds the most information or check out wineries of Niagara on the Lake's website or wineries of Twenty Valley's website.

xo, Alysha

EASY PEASY GUACAMOLE

I LOVE guacamole.  I often eat it for lunch.  You can eat it with chips, spread it on a nice piece of toast, with tomatoes on top, poach or fry and egg to put on it or do whatever you like with it!

Here is my simple recipe to make it:

Ingredients:

• 1 avocado
• juice of 1/2 a large lime
• 1/8 cup loosely packed cilantro leaves, roughly chopped
• 1 tbsp or more finely chopped red onion
• salt and pepper to taste

How to make it happen:

• Mush an avocado with a fork until desired consistency is reached with lime juice squeezed overtop.
• Add the rest of the ingredients and mix well.
• Note:  If you intend on making a big batch, place the avocadoes and lime juice in a food processor and blend until desired consistency is reached.  Place in bowl and add the rest of the ingredients and mix well.

If you buy the 5 pack of avocadoes and don't get to them all before they are too ripe, simply squish 1 avocado with the juice of about 1/2 a lime and put in an airtight baggie and freeze for later.  It's not super great on its own, but is fantastic for nachos or fresh tacos.

Bon Appetit!

xo, Alysha