For the Brownie Layer:
1 cup (250 mL) brown sugar packed
½ cup (125 mL) softened butter
¾ cup (175 mL) cocoa powder
½ cup (125 mL) Nutella
⅓ cup (75 mL) flour
Nutella Cheesecake Layer:
8 ounce (225g) softened cream cheese
½ cup (125 mL) Nutella
½ cup (125 mL) sugar
Preheat oven to 350ºF (180ºC)
Cream together softened butter and brown sugar. Beat in Nutella and eggs. Add flour and cocoa until combined.
In a separate bowl, beat together cream cheese, Nutella, sugar, and eggs. Scrape the brownie batter into the bottom of an 9×9 pan, and spoon the Nutella cheesecake mixture over the top of the brownie batter.
Smooth the cheesecake carefully over the brownie layer with a spatula. Bake for 50-55 minutes, the centre of the brownies will be set, but a cake tester won’t come out dry. Cool completely to set up before you cut it into squares.
This is a great quick weeknight soup, that doesn’t require a long slow cook.
Serves: 4 to 6
1lb (500 g) lean ground beef
1 onion, diced
1 minced clove garlic
2 bay leaves
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) marjoram
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 pinch ground cloves
3 cups (750 mL) chopped cabbage
2 carrots, thinly sliced
2 celery stalks, sliced
4 cups (1L) sodium-reduced beef stock
2 cups (500 mL) water
1/4 cup (60 mL) tomato paste
2 Tbsp (30 mL) Vegemite
1 cup (250 mL) cooked rice
In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil.
Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes.
Add stock, water, tomato paste, and Vegemite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes.
Stir in rice and heat through, about 2 minutes. Discard bay leaves.
This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous flavour, and perfect for sandwiches.
Makes: 8 to 10 servings
2 Tbsp (30 mL) coarse salt
1 Tbsp (15 mL) ground chili powder
1 tsp (5 mL) ground cinnamon
4-ish Lb. (2 Kg) pork butt
2 Tbsp (30 mL) vegetable oil
8 medium garlic cloves
2 medium chiles
2 medium yellow onions
600 mL stout
1 Tbsp (15 mL) cider vinegar
Pre-heat the oven to 300°F (180ºC). Combine salt, chili powder, and cinnamon. Coat pork butt with 1 tablespoon of the vegetable oil, then rub all sides with the spice mixture. Let sit at room temperature for 30 minutes.
Heat remaining oil in a Dutch oven over medium-high heat until just starting to smoke. Add pork and brown on all sides, about 15 minutes total. Remove to a plate and discard all but 1 tablespoon of the fat in the pot.
Reduce heat to medium and add garlic, chiles, and onions. Cook until softened,but not browned. Increase heat to medium high, add pork back to the pot along with the beer. Bring to a boil, cover, transfer to the oven, and cook until pork is tender and falls apart, about 3 hours.
Remove the pork from the pot to a serving platter and remove any skin, fat & bones, shredding the pork with two forks.
Use a strainer to separate the remaining onions & chiles from the liquid left in the pot, then mix with the shredded pork.
Remove any fat from the liquid and add about a cup to the pork, add the cider vinegar and stir to combine. Serve on buns, with slaw, or in tacos...
Apples and cinnamon in a cookie! Couldn’t be better.
Makes about 6 dozen.
2 cups all purpose flour
1 Tbsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup softened butter
1 cup packed brown sugar
1 cup granulated sugar
1 tsp pure vanilla extract
2 cups quick-cooking oats
1 cup chopped pecans
1/2 cup chopped dried apples
Preheat oven to 350°F.
Cream butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well.
Mix flour, cinnamon, baking soda and salt in a bowl then set aside. Gradually beat flour mixture into butter / egg on low speed until well mixed. Stir in oats, pecans and apples.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.
A twist on the traditional French Onion Soup - this time we ramp up the flavour with a good stout beer.
Serves 6 to 8
3 Tbsp (45 mL) butter
2 Tbsp (30 mL) olive oil
6 Lbs (3 Kg) yellow onions
4 cloves garlic
1 Tbsp (15 mL) dried thyme
1 Tbsp (15 mL) flour
2 x 300 mL bottles stout
4 cups (1L) low-sodium beef broth
4 cups (1L) low-sodium chicken broth
Salt and pepper to taste
2 Tbsp (30 mL) Vegemite / Marmite
1 small baguette
2 Oz.(55g) Gouda, shredded
2 Oz.(55g) Gruyère, shredded
2 Oz.(55g) Emmentaler, shredded
Thinly slice all of the onions...
Heat butter and olive oil in a large, dutch oven over low heat. Add the onions, and slowly cook until they are soft and a deep brown mahogany colour. This process will take at least an hour or more and you can't rush this process! Add the sliced garlic and the thyme, and continue to cook, about 10 more minutes.
Add the flour to the onions, and stir until well blended.
Add the beer, beef broth, and chicken broth, then bring to a boil. Reduce heat to a simmer, and cook for 30 to 45 minutes.
Meanwhile… heat the oven to 400°F. Slice the baguette into ½" slices and arrange on a baking sheet. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots.
Serve the soup topped with two cheese-covered baguette slices.
Nothing says tropical TIKI like a Pina Colada served in a pineapple… Trevor from Tipicular Fixin's shows you how to wow your guests with this special cocktail.
2oz El Dorado Deluxe Silver 6 year old rum
1.25oz Pineapple Juice
1oz Coconut Cream
1bar spoon of superfine sugar
Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week.
½ lb. (250g) thick-cut bacon
1 medium yellow onion, diced
3 green onions, diced
2 celery ribs, diced
1 red bell pepper, diced
1 tsp (5 mL) fresh thyme
5 cups fresh or frozen corn kernels
½ tsp (2 mL) pure chipotle chile powder
2 cups (500 mL)half-and-half
2 cups (500 mL) low salt chicken broth
1 large russet potato, grated
Chop up the bacon and cook in a 5 or 6 quart Dutch oven or other heavy soup pot over medium-high heat until browned and crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined bowl, and pour off all but 2 Tbsp of the rendered bacon fat.
Return the pot to medium-high heat and add the onion, the white half of the scallions, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften. Add the corn and cook until softened. Mix in the chile powder and cook for 30 seconds.
Add the half-and-half and chicken broth and bring to a boil. Stir in the grated potato, lower heat to medium cover with a lid and continue cooking until the potato is cooked through, about 10 minutes. Season to taste with salt and garnish with the reserved bacon and scallions.
Trevor from Tipicular Fixin's give you tips to create the perfect classic Barcardi Mojito.
2oz Bacardi Superior rum
4 lime segments (half lime)
8 to 12 fresh mint leaves
2 barspoons of superfine sugar
3 mint sprigs and sugar cane for garnish
1 tablespoon butter
1 tablespoon minced garlic (about 2 garlic cloves)
¼ teaspoon red chili flakes
1 pound shrimp, 16 to 20 count, peeled, deveined, tail left on
1 tablespoon minced fresh parsley
1 tablespoon lemon juice
Melt butter in a large nonstick frying pan over medium-high heat.
Add garlic and chili flakes, cook and stir for 1 minute.
Add shrimp, cook and stir until shrimp is pink and opaque, about 2 to 3 minutes.
Stir in parsley, plate and season with lemon juice.
Smells really good as it bakes.
Perfect of brunch or a light lunch.
Serve with salad, roasted beets, fish.
1 bag (227g ) fresh spinach, rinsed
¾ cup sliced green onion (about 3-4 onions)
1 cup ricotta
½ cup crumbled feta
¼ cup chopped fresh dill
1 teaspoon ground nutmeg
¼ teaspoon salt
6 sheets phyllo pastry
3 tablespoons olive oil
Preheat oven to 400°F.
Heat a large pot over medium-high heat. Add slightly wet spinach; cook and stir until spinach is wilted, about 1-2 minutes. Transfer spinach to a colander and rinse under cold water until cool enough to handle. Squeeze spinach dry with your hands and roughly chop.
Stir together spinach, green onion, ricotta, feta, egg, nutmeg, dill and salt in a bowl, set aside.
Brush a 10-inch oven-proof nonstick frying pan with olive oil.
Working quickly, place 1 sheet of filo on the counter, brush with olive oil. Layer another sheet of filo over the first, turning it slightly. Repeat with remaining 4 sheets of filo turning each slightly.
Gently transfer filo to oiled frying pan, allowing the filo to hang over the edge.
Spread spinach mixture in centre of filo, bring filo over spinach mixture, brush with oil and bake until the pie is golden and crispy, about 25 minutes.
The best way to thaw phyllo is in the fridge overnight.
After you use phyllo, you can rewrap the rest and re-freeze for another use.
1 unbaked 9 inch pie crust
¾ cup (175 mL) sugar
2 Tbsp (30 mL) all-purpose flour
pinch of salt
1 cup (250 mL) sour cream
½ tsp (2 mL) vanilla extract
2 cups diced apples (about 6 apples)
For the topping:
⅓ cup (75 mL) sugar
⅓ cup (75 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
¼ cup (50 mL) frozen cubed butter
Preheat oven to 425ºF (220ºC).
In a medium bowl, whisk together sugar, flour, and salt. Whisk in the egg, sour cream, and vanilla until smooth. Add apples, and stir to coat. Pour the mixture into a 9" unbaked pie shell.
Bake for 15 minutes, then reduce heat to 350ºF (175ºC), continue baking for another 30 minutes.
While the pie is baking, prep the topping. In a food processor pulse together flour, sugar, cinnamon, and butter. (The mixture should look like fine crumbs)
After the 30 minute bake time has passed, pull the pie from the oven and evenly spread the crumb topping over it. Back in the oven and bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate before serving.
1 cup (250 mL) all-purpose flour
⅓ cup (75 mL) unsweetened cocoa powder
½ tsp (2 mL) baking soda
Pinch of course salt
½ cup (125 mL) unsalted butter, at room temperature
¾ cup (175 ml) peanut butter, at room temperature
¾ cup (175 mL) sugar, plus ¼ cup (50 mL) for coating
½ cup (125 mL) packed brown sugar
1 egg, at room temperature
1 tsp (5 mL) pure vanilla extract
¼ cup (50 mL) of your favourite jam
Preheat oven to 375ºF (190ºC) Line baking sheet with parchment paper.
In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a stand mixer, fitted with the paddle, beat the butter, peanut butter, ¾ cup of sugar, and brown sugar together, until smooth. (scraping down the sides of the bowl if needed) Add the egg and vanilla extract and mix until fully blended. With the mixer running on low speed, gradually add the flour & cocoa mixture until fully blended.
Form the dough into ¼ cup-size balls and roll in the remaining sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using the handle end of a wooden spoon, make a hole in the centre of each ball, about ½" to ¾" deep. Fill each hole with jam. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool slightly and then transfer to a wire rack to cool completely.
Makes 6-8 depending on scoop size.
All You Need
¼ cup (50 mL) white wine
3 tbsp (45 mL) olive oil
½ tsp (2 mL) dijon mustard
1 ½ lbs (750 g) boneless, skinless chicken thighs (about 12)
1 ½ lbs (750 g) red potatoes, cut into 1-inch (2 cm) cubes
1 package (28 g) Club House Herbes de Provence Roasted Chicken Flavourful Recipe Mix
All You Do
1. Preheat oven to 425°F (220oC). In large bowl whisk together wine, olive oil, mustard and seasoning until well blended.
2. Add chicken and potatoes and toss to coat well.
3. Arrange chicken and potatoes in single layer on foil-lined baking sheet.
4. Bake 30 minutes or until internal temperature reaches 165°F (74°C) and potatoes are tender, turning potatoes occasionally.
This is reminiscent of a spicy North African peanut stew - we dial back the chilis a little bit… but feel free to add as much heat as you like!
1 cup (250mL) chicken stock
½ cup (125 mL) peanut butter
1 onion, thinly sliced
2 tbsp (30 mL) oil
2 tbsp (30 mL) finely chopped ginger
½ tsp (2 mL) cayenne pepper
1⁄2 tsp black pepper
1 tsp (5 mL) ground coriander seed
1 tsp (5 mL) ground cumin
1-3 scotch bonnet chilis
1 bay leaf
1 cup (250 mL) chopped tomatoes
800g chicken thighs, skinned
2 sweet potatoes , cut into chunks
1 red pepper , deseeded and cut into chunks
handful of cilantro, chopped
Heat a large Dutch oven and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, black pepper, coriander, cumin, chillies & bay leaf and cook, stirring, for 2 mins.
Stir in the tomatoes, stock, and peanut butter then add in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
Stir in the sweet potatoes, peppers and cilantro, then cook for 30 mins more. Serve sprinkled with the reserved cilantro, over rice.
Everyone loves ketchup - and there is none better than the kind you make at home. Here is the basic recipe, and you can dress it up with some hot peppers for extra kick.
28 Oz. (796 mL) can of chopped tomatoes
3 cloves of garlic sliced
1 onion, diced
1 Tbsp (15 mL) salt
1½ cups (375 mL) water
1 cup (250 mL) sugar
2 Tbsp (30 mL) fancy molasses
1 cup (250 mL) white wine vinegar
In a large saucepan on low heat cook diced onion and sliced garlic for 10 - 15 minutes stirring occasionally making sure that the onion and garlic do not brown.
Add all remaining ingredients, turn up the heat and bring the mixture to a boil. Once boiling turn the heat down and let it simmer uncovered on low heat for about 2 hours.
Remove from heat and cool.
Using a blender or immersion blender, blend the mixture to your desired level of smooth.
Hot peppers or hot sauce are a great addition...
Chicken and rice in one pot - easy, fast, tasty weeknight meal!
1 tablespoon olive oil
2¼ pounds chicken thighs, cut into 2" pieces
4 Anaheim or poblano chile peppers, chopped
1 small onion, chopped
1 tablespoon dried oregano, crushed
1 teaspoon sweet paprika
1 teaspoon salt
1 can (398 mL) tomato sauce
2 tomatos, chopped
1 can (1cup) pimientos, rinsed
Handfull stuffed green olives
2 tablespoons capers, rinsed
2 cups water
4 cups chicken stock
2½ cups rice
Heat oil in a Dutch oven over medium-high heat. Add chicken, chiles, onion, oregano, paprika and salt and cook, stirring, until the onions have softened, 3 to 5 minutes.
Add tomato sauce, tomatoes, pimientos, olives, capers, water, and stock; bring to a boil. Stir in rice; return to a boil then reduce heat to a simmer and cook, uncovered, until the sauce is thick, the rice is tender and the chicken is cooked through, 35 to 45 minutes.
Find buffalo wings to be too much work? Try these meatballs - all the flavour and all meat!!
1 pound ground chicken
½ small onion, grated
1 tablespoon garlic paste
½ cup cilantro, chopped
Salt and freshly ground black pepper
2 tablespoons butter
½ cup hot sauce
3 green onions
Preheat oven to 400ºF.
Combine the ground chicken with the onion, garlic and parsley; then season with salt and freshly ground black pepper. Divide into 16-20 meatballs.
Arrange the meatballs on a nonstick sheet pan and place in the oven to bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat.
Serve with a bleu cheese dip and veg sticks
The most flavourful wings you'll ever eat - and they are baked… so almost good for you.
3 pounds (about 1.5 kg) chicken wings, split at the joints
2 stalks celery, cut into thirds
2 carrots, cut in quarters
2 bay leaves
1 cup chicken broth
1 cup Frank's RedHot sauce
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey
Preheat the oven to 425ºF.
Put the chicken wings, celery, carrot, bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water in a deep skillet. Bring to a simmer over medium heat, until the chicken is almost cooked through, about 18 minutes.
Transfer the wings to a baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with a blue cheese dip and reserved sauce.