Tag Archives: msn feed

Nachos loaded with armstrong cheese on a serving platter

The Easiest, Cheesiest Nacho Recipe to Make Tonight

The key to any good plate of nachos is ooey gooey cheese, and lots of it! To ensure you get that melty cheese pull you’re looking for, be sure to load up on Armstrong Tex Mex Shredded Cheese. Well-seasoned ground chicken, roasted red peppers, fiery jalapeno and a final sprinkle of fresh cilantro and chives take this nacho plate to supreme levels.

Related: Cheesy Chorizo and Potato Bites Are the Ultimate Crowd Pleaser

Nachos loaded with armstrong cheese on a serving platter

Cheesy Tex Mex Nachos

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4-6

Ingredients
1 Tbsp olive oil
¼ cup cooking onion, diced
1 Tbsp garlic, finely chopped
1 lb (454 g) ground chicken
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp cayenne
1 bag (250 g) nacho chips
1 cup roasted red pepper, diced
1 fresh jalapeno, thinly sliced
¼ cup fresh chives, chopped
¼ cup fresh cilantro, chopped
1 package (320 g) Armstrong Tex Mex Shredded Cheese

Directions
1. Drizzle olive oil in a large pan over medium-high heat. Add onion and garlic and sauté until transparent, about 3 minutes.

2. Add ground chicken, and use a spatula to break it up into small pieces. Let the meat brown without moving it for about 3 minutes. This gives the meat more contact to the pan and will result in a better sear. Sprinkle meat with cumin, coriander, paprika and cayenne. Continue to brown the chicken, stirring every minute or so until all the moisture has evaporated, about 4-7 minutes. Make sure there are no signs of pink and break up any large pieces.

Related: This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

3. Heat broiler to high and move rack to the middle position. Line a baking sheet with parchment paper and place nacho chips in an even layer. Spread cooked chicken mixture over the nacho chips, layer with roasted red peppers, jalapeno and sprinkle with shredded cheese. Broil for 2-4 minutes, watching closely.

4. Garnish with chives and cilantro. Serve immediately.

Love Roger’s cheesy nachos? Try his mac and triple cheese next!

garlic scape gremolata in a cast-iron serving dish

9 Easy Weekly Meal Plan Ideas That Really Work

Between busy schedules and a family full of picky eaters,  the dinner struggle is real. Finding inspiration for quick, budget-friendly and (at least somewhat) healthy meals can challenge the best of home cooks, never mind those whose plates are already heaped pile-high.

That’s where meal planning becomes a lifesaver—if you can take the time to actually do it. If you don’t have the means to sit down weekly and plot out your favourite fare, we’ve got your back with this simple guide that will help you plan your meals and grocery list, too. These meal ideas and recipes (one for every night of the week, plus two bonus ideas to swap in and out) makes preparing a weekly meal plan  or menu easy while helping you to create dishes that are anything but routine.

How to Start Meal Planning? Try These No-Fail Meal Planning Ideas!

garlic scape gremolata in a cast-iron serving dishGet the recipe for Sweet Potato and Zucchini Noodle Pasta with Garlic Scapes and Grilled Shrimp 

1. Start with Pasta

Pasta is an affordable universal favourite, so why not make it a weekly thing? Having a designated pasta night is genius because you can essentially pair any kind of pasta with whichever sauce, protein and veggie you feel like, and then you can do something completely different the following week.

Looking for some inspiration other than another plate of spaghetti and meatballs? Try these recipes instead:

Vegan Spaghetti Bolognese

15-Minute Three-Cheese Spring Pasta with Peas

Sweet Potato and Zucchini Noodle Pasta with Garlic Scapes and Grilled Shrimp 

Anna Olson’s Beef Stroganoff

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs 

Pappardelle Duck Ragu

If you’re off gluten or looking for a pasta option that packs extra protein, see our guide to alternative pastas.

2. You Can’t Go Wrong with Protein and Veg 

kimchi chicken patties being cooked in a frying panGet the recipe for 30-Minute Kimchi Chicken Patties

A  barbecued, baked or even pan-fried cut of meat or fish always pairs well with some steamed or baked veggies. Switch up your marinades and cooking methods for even more variety, and then throw in some rice, lentils or potatoes for a complete meal.

Want some new ideas? Check out these simple-to-prepare recipes:

30-Minute Kimchi Chicken Patties

No-Mess Sheet Pan Chicken Fajitas

Slow Cooker Pork Tenderloin With Veggies

The Best *Vegan* Steak Recipe Ever 

10-Minute Blackened Trout With Green Beans

Dill Salmon Burgers With Dairy-Free Tzatziki

3. Soup and Salads are Your Friends

immune boosting chicken soup in a bowl with bread on the sideGet the recipe for Immune-Boosting Bone Broth, Chicken and Vegetable Soup

There are so many hearty salads and filling soups out there these days that it’s easy to make either one a meal in itself. If the weather is nice, plan on eating an elevated salad one night of the week with some fancy ingredients to make it interesting. Or, for those weeks when you need something a little more comforting, plan on having a hot soup and some crusty baguette to go with it.

Get started with these recipes:

Immune-Boosting Bone Broth, Chicken and Vegetable Soup

Slow Cooker Chicken Tortilla Soup

Marinated Artichoke Salad with Prosciutto and Parmesan

Slow Cooker Thai Red Curry Soup 

Herby Green Goddess Soup with Avocados and Feta 

Grilled Halloumi Salad

4. Make Use of Your Slow Cooker or Instant Pot

Get the recipe for Slow Cooker Sweet Potato and Black Bean Enchiladas

Who doesn’t love a meal that you can throw together and then forget about until it’s ready? That’s the beauty of slow cookers and Instant Pots—they do all of the heavy lifting for you. Figure out which night of the week will be your busiest, and then plan to use either tool to help pull dinner together in a breeze.

Need a new Crockpot or pressure cooker recipe? Check out any of these delicious dishes:

30-Minute Instant Pot Curry 

Instant Pot Turkey Chili 

Slow Cooker Vegetarian Sweet Potato and Black Bean Enchiladas

Slow Cooker Irish Stew 

Slow Cooker Saag Paneer 

Slow Cooker Moroccan Chicken Breast

5. Stock up on Easy-to-Assemble Ingredients


Get the recipe for Greek-Style Baked Beans With Tomato Sauce and Feta 

Having a well-stocked pantry is always key when it comes to throwing together last-minute dinners, or figuring out how to use up fresh ingredients that have been sitting in your fridge for a few extra days. Make sure to keep things like canned tuna and lots of stock, tomato sauce and a few protein-filled grains and legumes on hand.

Check out these simple ideas to elevate your basic pantry staples:

Tuna Salad With Tomatoes, Basil, Beans, Kale and Garlic Chips 

One Can of Chickpeas, Six Different Meals

10-Minute Spicy Sautéed Cauliflower and Chickpea Dish

Greek-Style Baked Beans With Tomato Sauce and Feta 

One Can of Tomatoes, Six Different Meals

Vegan Sloppy Joe Sliders

6. Find Your Freezer Meals

Remember those meals you made a few months ago that have been sitting in your freezer just waiting to be eaten ever since? Well, make use of them already, especially if you know you have an evening coming up where preparing dinner is just going to be another thing to worry about. And if you haven’t gotten on the freezer meal train just yet, you may want to think about starting. Whether it’s doubling up on your next pasta sauce or cobbling together a second lasagna or tray of enchiladas, there are plenty of freezer meals that you can make ahead of time to enjoy on those hectic nights when cooking is the last thing you want to be doing.

7. Have an Eat-With-Your-Hands Night

Get the recipe for The Best Homemade Veggie Burger

Whether it’s a burger, pizza or taco, it’s always fun to eat with your hands. That’s probably why these are the same fast-food items we tend to usually order throughout the week. If you want to save money, use better ingredients and still have a meal in a matter of minutes for a well-deserved Eat-With-Your-Hands night!

From pizza and tacos to sloppy joes and charcuterie boards, there are plenty of hands-on dishes to choose from here:

Halloumi Burgers and Colourful Veggie Slaw 

Georgian Cheese Bread 

Sourdough Toasties, 3 Ways

Double Stacked Patties with Secret Sauce

Mexican-Inspired Taco Burgers

How to Make the Perfect Veggie Burger (Plus One Easy Recipe!)

8. Make One Night a Meatless Night

cauliflower-pot-pieGet the recipe for Vegan Shepherd’s Pie with Crispy Cauliflower Crust

We’ve heard of Meatless Mondays, but really any night of the week is a good excuse to go meatless—especially when you incorporate foods like whole grains, quinoa and barley that fill the tummy and soul. Stir yourself up a creamy risotto, build a yummy Buddha bowl with all the things, or stuff an eggplant or squash with some whole grains and nuts. Keep it simple and hearty, and before long, you won’t even remember a time when you didn’t incorporate a meatless dish into your meal planning. Check out these easy vegan recipes  to get you started:

Silky, Tender Chinese Steamed Eggplant 

Sweet Potato and Black Bean Stuffed Portobello Mushrooms 

Baked Falafel Sliders With Tabbouleh and Tahini Sauce 

Classic Middle Eastern Eggplant Casserole With a Vegan Twist 

Vegan Shepherd’s Pie with Crispy Cauliflower Crust

Hearty 20-Minute Vegan Zucchini Ramen Noodle Soup 

9. Plan a Designated Leftover Night

A leftover pasta frittata topped with tomatoes and basil
Get the recipe for Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad 

Last but not least, it’s always a great idea to make one night an evening of no planning. That’s right, we’re talking leftovers. Once a week, throw whatever leftovers you have in the fridge on the table for everyone to enjoy, or reimagine them into a creative, brand new dish that requires very little effort.

Check out some of our favourite ways to use up leftovers here:

The Best Leftover Turkey Pizza 

Our Favourite Leftover Chicken Recipes

Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad 

The Crispiest Leftover Potatoes

Leftover Turkey Dinner Hand Pies

5 Delicious Ways to Use Broccoli Stems 

Looking for more meal planning tips? Try these tips for prepping slow cooker meals.

Beauty shot of a bundt cake on a decorated table

Which Baked Good Matches Your Personality? Take Our Quiz

The holidays are fast approaching and you know what that means: now’s the time to start planning all of the flaky, buttery, downright delightful sweets and treats you want to make. If you really want to impress friends and family this year with your basket of baked goods, the first step is to select the right ingredients. And yes, that means sourcing the best butter for baking.

Bakers like you, and contestants on The Big Bake know that no matter what kind of treat you want to make, Gay Lea butter has you covered. The Bakers Gold line includes everything from Unsalted European Style, which is made with 84% milk fat to deliver flakier and tastier pie crusts, to the Grass Fed butter line, which is churned with milk from grass-fed cows.

Still looking for a little inspiration? Take our quiz to find out which baked good matches your personality, and get baking today!

 

 

Watch The Big Bake and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Photos courtesy of Pexel.

Contestants running on the set of Halloween Baking Championship

Halloween Baking Championship Season 7: The Winner is…

It’s been a terrifying trek through this season of Halloween Baking Championship, and host John Henson greets the remaining four denizens of Camp Devil’s Food Lake while malevolently toasting marshmallows  a tip off to the contestants that this episode’s thriller challenge is a S’mores based test. The bottom two  confections will land their creators in a sudden death challenge, and the loser sent off into the night to meet their gruesome ends at the hands of the mysterious camp killer. Here is our recap of the ghoulish season finale and the reveal of who wins this season of Halloween Baking Championship.

Judges Stephanie Boswell, Zac Young and Carla Hall and Judge John Henson, on the set of Halloween Baking Championship.

Fear Itself: The Thriller Challenge

Based on the questionnaire the contestants previously filled out, John has selected their most feared ingredients. A runner up from Halloween Baking Championship from Season 6 and a surprise entry into the competition in episode 2, Renee Loranger knows what her ingredient is before she even opens the box. “It’s sauerkraut,” she bemoans. “C’mon, I can smell it”. Each camper faces their nemesis; for Megan Baker, black garlic adds a wrinkle, while Adina Schaefer is faced with her hated rosemary. Guillermo Salinas, interestingly, has a composed dish rather than ingredient: a weird and wobbly gelatin dessert. 

Renee wisely chooses to focus on the coconut-like texture of the sauerkraut, rinsing it well and adding it to a raspberry brownie with marshmallow, salted caramel and graham cracker crumble. It turns out to be a wise decision, as judge Zac Young loves the chew of the sauerkraut, but Carla Hall would prefer it chopped finer.

Guillermo Salinas on Halloween Baking Championship

As an artist and a pastry chef, Guillermo Salinas is one to watch in this competition. On his Instagram, Guillermo says his goal in life is to make delicious things, but making creative edibles is his true passion. That definitely shines through in some of the plates we’ve seen from him, from gorgeous pastries and elegant cakes, to chocolate creations and airy croissants.

Faced with a cup of jelly, Guillermo makes the fearless decision to dice it and add it to a covered bowl infused with hickory wood smoke for a hot chocolate panna cotta with smoked gelatin, graham cracker and marshmallow. Unlike the other bakers, he opts for store-bought marshmallows, which costs him points with judge Stephanie Boswell, who calls him out for hermetically sealing his dessert with an impenetrable crust. Zac also points out that he could have transformed the ingredient better, by boiling and reducing it.

Contestant Megan Baker, as seen on Halloween Baking Championship, Season 7.

Megan Baker isn’t just ready to whip up those horror movie-inspired treats she’s ready to take them to the next level. As a cake artist, Megan is used to working with everything from buttercream to fondant, telling a story with each delicious offering.

Megan makes the brave but ultimately foolish decision to try for a macaron in a limited time, which does not allow for an overnight set to get the signature chewiness. Her black garlic jam macaron with salted chocolate and toasted marshmallow ends up being overbaked, and Stephanie compares its texture to an amaretti, although she praises the fermentation and acidic quality.

Contestant Adina Schaefer, as seen on Halloween Baking Championship, Season 7.

As a small business owner, Adina Schaefer is used to working under pressure which will definitely give her an advantage in this competition. The cake artist runs her own shop, Sweets By Adina Marie, in California. There, she whips up custom desserts and cakes made from scratch that feature high-quality ingredients. Now, we can’t wait to see how those skills translate on the series.

Despite Adina’s profound dislike of rosemary (“it reminds me of being trapped inside a really cheap, bad Christmas candle,” she says), and burning her caramel twice during her bake, her honey rye graham cracker, toasted marshmallow, rosemary brittle and chocolate crémeux wins her the advantage for the next challenge. “I feel like we’re going to eat anger and disdain,” says Carla, taken aback by Adina’s vehemence.

Death by Pumpkins

The sudden death challenge tasks Guillermo and Megan with recreating John’s worst fear in a fresh, modern and unexpected way. A display of ugly and unsettling rotting pumpkins serves as inspiration for the two contestants, both of whom take on classic handheld desserts. Despite the judges pointing out the bitterness of Guillermo’s burnt pumpkin seed crumble, they find favour with the creativeness of the piped pumpkin-shaped cream puff with cream cheese filling, plated on a garbage can lid. Megan’s chocolate pumpkin whoopee pie with pumpkin cream cheese and candied pecan, although praised for its ethereal mousse consistency from Zac, ultimately sends her packing due to its lack of the grossness the challenge demanded.

And Then There Were Three

The remaining bakers are faced with a fiendish task for the final challenge: a towering tribute to the anonymous camp killer that has been lurking in the background for the season. The tiered or carved cake must contain a topper shaped like a brain, with a gooey filling. The five hour challenge has all the bakers scrambling to make the amount of cake necessary for 24 inches (for reference, says Guillermo, that is the height of his son. “That’s a toddler-sized cake,” he says wearily.) This challenge means that in addition to making three to four batches of cake, running between their stations, the oven and the cooling racks, the bakers have to contend with structural considerations such as the weight of the topper and the need for dowels to steady the cake layers.

As her advantage for winning the thriller challenge, Adina gets to choose between mousse, curd or gelatin as the filling for her cake’s brain decoration. She picks curd, but ultimately regrets the decision, opting to use a lighter filling for her cake topper just in case. Her devil’s food cake with malt whipped cream ganache, cherry curd, cherry jam, pecan streusel and cinnamon buttercream is inspired by John, whom she secretly suspects is the serial killer villain of the show (she adds grey tufts into the frosting to pay tribute to his hair). The piece de la resistance of her ghoulish creation, apart from disturbingly realistic stitched together human skin made out of fondant, is her decision to use agar agar and put jam in front of the brain’s lobe, so that it will weep blood when it sits (a fact that both impresses and horrifies Zac at the judging table). The softness of the curd she uses to fill the cake, however, interferes with the structural integrity and leads Carla to point out that the cake is leaning to the side.

Guillermo decides to revisit his successes of the season, making a multilayer cake decorated with a mummy, zombie, pumpkin and clown all facing off into different directions so that at least one is always staring at the viewer. His orange sponge cake with chocolate ganache, cranberry mousse and amaretto buttercream, complete with crushable white chocolate molding for the brain and cranberry and raspberry interior, incorporates fresh fruit and candied nuts in what Stephanie calls “a cacophony of flavours”.

And The Winner Is…

Although Renee has experience with the final challenge, she feels as nervous as the other competitors. Unlike Adina and Guillermo, Renee uses round cake pans rather than baking sheets to make three tiers and a smaller tier in case her cake is too short. From the start, she’s behind in her bake, rushing to get the cakes in the oven and cooled successfully. When she goes to unfold them, however, they stick to the pan and need to be scraped out (thank goodness for frosting!). Her devil’s food cake with hazelnut buttercream, hazelnut feuilletine crunch and sour cherry crunch falls afoul of other problems, too; her sour cherry jam is initially too sweet and the cake topper white chocolate shell cracks, leading her to quickly make a rather flat-looking molded substitution (“it’s not the biggest brain, but it’s a brain,” she sighs). 

Renee Loranger making a cake on Season 7 of Halloween Baking Championship

Renee wowed the judges with her design of the screaming victim on the middle layer of her cake, and the design mastery at work. “It reads like a graphic novel,” says Stephanie, admiring her adherence to the story through fondant and chocolate, as well as shiny sour cherry blood oozing from gashes carved into the cake. Ultimately, Renee takes home the $25,000 prize and a handmade wooden medal from John, proving that her return to the championship was a killer decision.

Watch Halloween Baking Championship and stream your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

torsades au chocolat in a paper bag on a white countertop

These Torsades au Chocolat Will Transport You to a French Patisserie

These are the sort of thing that always catches my eye at the bakery when I’m only supposed to be picking up bread. Inevitably, one will make its way into my order and will be enjoyed as breakfast or mid-morning – they’re so good I don’t know I could wait until l’heure du goûter! And while these are great in the morning, they are an excellent on-the-go snack to eat rushing from school to extra-curricular activities. Don’t worry if your twists are a bit misshapen the first time you make these – practice makes perfect!

torsades au chocolat in a paper bag on a white countertop

Torsades au Chocolat

Prep Time: 20 minutes
Bake Time: 25-30 minutes
Total Time:  45-50 minutes
Yields: 6 pastries

Ingredients
For the pastry cream:
⅓ cup milk
1 large egg yolk
1 Tbsp granulated sugar
1½ Tbsp cornstarch
½ tsp pure vanilla extract
½ Tbsp unsalted butter, room temperature

For the twists:
1 sheet store-bought puff pastry (225g), thawed but chilled
3 Tbsp roughly chopped semisweet chocolate or mini chocolate chips
1 large egg, lightly beaten for eggwash

For the glaze:
1 Tbsp boiling water
1 Tbsp granulated sugar

Directions
For the pastry cream:
1. Bring the milk to a boil in a medium saucepan.

2. In the meantime, whisk the egg yolks, sugar and cornstarch together in a medium saucepan.

3. Once the milk has just reached a boil, pour in a couple of teaspoons of the hot milk into the egg yolk mixture and whisk until combined.

4. Slowly pour in the rest of the hot milk, whisking constantly and place the pan over medium heat, continuing to whisk.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

5. Continue to cook and whisk for about 2-3 minutes, until the mixture starts to thicken slightly and produce large bubbles, then remove from the heat. If your mixture has overcooked and you have bits of cooked egg in your custard, strain the custard into a clean bowl using a metal sieve.

6. Whisk in the vanilla, then the butter, until completely incorporated.

7. Scrape the custard into a clean bowl, cover it with plastic wrap (the wrap should be touching the surface of the custard to prevent a skin forming) and allow the custard to come to room temperature, then, if not using immediately, refrigerate, until you are ready to use. Before you use it, you might have to give the custard a whisk to loosen it.

For the twists and glaze:
1. Preheat the oven to 375˚F and have a baking tray handy.

2. Roll your pastry out on parchment paper until it’s approximately 12 x 12 inches.

3. Spread the pastry cream over the entire surface of the pastry.

4. Sprinkle the chocolate over one half of the pastry and fold the other half of the pastry to cover it.

5. With the open end of the pastry facing you (you’ll have a rectangle of 12 x 6 inches), cut strips of the pastry approximately 2 inches wide.

6. Lift the parchment onto the baking tray and separate the pastry strips slightly.

Related: Plum and Cardamom Coffee Cake is the Unexpected Flavour Pairing You Must Try

7. Twist the pastry strips in one direction at one end and in the other direction at the other end to make a twist. Make two twists at each end. Some of the chocolate might fall out, just press it back into the pastry cream. Make sure your twists have a lot of room (about 2 inches) between them on the baking tray.

8. Lightly brush the twists with the egg wash, avoiding the custardy chocolate edge of the pastry.

9. Bake for 25-30 minutes until the pastry is puffed and golden brown.

10. Remove the twists from the oven, leaving them on the baking tray. Meanwhile, mix the boiling water and sugar together to make your glaze and brush the still hot twists with the glaze. This will dry as they cool and will make them lovely and shiny.

Cookbook cover for French Food For Everyone by Mardi MichelsExcerpted from French Food for Everyone: le goûter (after school snacks) by Mardi Michels. Copyright © 2021 Mardi Michels. Photography ©Mardi Michels. Published by MLM Publications. Reproduced by arrangement with the Publisher. All rights reserved.

French Food For Everyone, Amazon, $13

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love these chocolate custard twists? Try this recipe for Flaky Strawberry Rhubarb Cheesecake Pastry Pockets next!

5 Ways to Fix Over-Salted Food

Salt can be your best friend in the kitchen. It brings forward and enhances flavours, taking a dish from drab to vibrant with just a pinch. But what do you do when you’ve lovingly tended and seasoned a dish and you realize that you’ve added way too much salt? The panic is real.

Firstly, take a deep breath and put down that box of salt! There are lots of ways to rescue over-salted food.

Related: 5 Tips to Prevent Freezer Burn

Salt

Here are your best options for fixing over-salted food:

1. Make More of Your Recipe 

Let’s start with the most obvious: make more. If you have enough ingredients, double the recipe or make more by half, then mix it in with the salty batch a bit at a time until you’ve reached your desired flavour.

2. Bulk Up Your Dish

Bulk up the dish with more of any quick-cooking main ingredients you have, such as vegetables from your crisper drawer. I’ll often add handfuls of greens to dishes with too much salt.

3. Add a Starch

Stir in some cooked (unsalted) rice, barley, quinoa, pasta or couscous. These salt-thirsty ingredients will absorb quite a bit from a sauce. Depending on the dish, simmer or bake it with a splash of liquid to meld the flavours and allow the grains to absorb the excess salt. If it’s a soup, curry or other saucy dish, you can add large chunks of potato to soak up excess salt, then discard once tender.

Related: All the Ways to Cook Bacon For That Perfect Crisp

4. Dilute Your Dish With Liquid

With this option, you just want to be careful not to dilute all the hard-earned flavours as well as the salt, so don’t reach straight for water. Opt instead for unsalted broth, some unsalted diced tomatoes, or a splash of cream or wine. Make sure you’re adding something that will add to the flavour and not dilute the dish.

Related: 8 Vegetables You’re Probably Washing Wrong

5. Last Step: Re-Season, But Not With Salt!

If you’ve mitigated the saltiness by adding liquids or other ingredients, you’ll likely need to bolster the other seasonings so you don’t end up with a perfectly salted but otherwise underwhelming dish. Ground spices and fresh herbs can be added directly, but things like garlic, onions, ginger and whole spices won’t be very tasty if added raw. Here’s the golden secret: borrow a fantastic cooking trick from India called a “tarka” — aromatics such as onions, spices and garlic are sautéed separately and added to the dish at the last minute. The method is like magic, adding a ton of flavour as a final step.

For more kitchen tips, these are the five utensils every home cook needs. Plus tips on how long leftovers last, and how to properly dispose of cooking oil.

cheesy chorizo bites stuffed with armstrong cheese on a wooden serving board

Cheesy Chorizo and Potato Bites Are the Ultimate Crowd Pleaser

When it comes to feeding a crowd, cheese is always a good idea. With a creamy inside and delectably crispy outside, these cheesy chorizo balls are guaranteed to be a hit. Armstrong Mexican Fiesta Marble Cheddar with Jalapeno provides these tasty morsels with a complex hit of spice that balances well with the buttery potato filling.

cheesy chorizo bites stuffed with armstrong cheese on a wooden serving board

Cheesy Chorizo and Potato Bites

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4-6 (makes 24 balls)

Ingredients
2 large Yukon gold potatoes, peeled and chopped into 1” pieces
1 Tbsp unsalted butter
Kosher salt, to taste
2 fresh chorizo sausages
¼ cup finely chopped cilantro
3 eggs, divided
Freshly ground black peppercorns, to taste
½ cup all-purpose flour
1 cup panko breadcrumbs
Vegetable oil, for frying
Large crystal sea salt, to taste
2½ cups Armstrong Mexican Fiesta Marble Cheddar with Jalapeno

Directions
1. Place the peeled and chopped potatoes in a large pot. Fill water to 1” above the potatoes. Bring the water to a boil, then turn the heat down to a simmer, continuing to cook for 15-20 minutes or until potatoes are fork-tender. You can test this by poking a piece of potato with a fork, paring knife, or skewer. If the utensil slides easily all the way to the center, the potatoes are done.

2. Strain potatoes and cool on a clean dry tray, until room temperature. Mash with a potato masher or process through a potato ricer, stirring in butter and seasoning with salt to taste. You should yield about 2 cups of mashed potato total. Set aside.

Related: Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

3. Heat a medium-sized frying pan over medium-high heat. Cut chorizo casings down the middle and squeeze the chorizo into the hot pan. Break the sausage apart into pea-sized crumble using a wooden spoon and turn the heat down slightly to medium, continuing to move sausage around the pan. Cook for about 5-7 minutes, or until cooked through. Chorizo should be dull red or light brown when cooked.

4. In a large bowl, combine the room-temperature mashed potatoes, cooked chorizo, cilantro, Armstrong Mexican Fiesta Marble Cheddar with Jalapeno and 1 egg. Season with salt and pepper to taste.

5. Form the mashed potato mixture into compact balls using a small ice cream scoop or 2 spoons, make 24 balls total. The balls should be similar in size to golf balls and weigh about 30g each.

Related: This Jalapeno Appenzeller Bread is a Cheese Lover’s Dream

6. Prepare 3 shallow plates: 1 with flour, 1 with remaining eggs beaten and 1 with panko breadcrumbs.

7. A few at a time, roll the balls first into the flour, then dip them in the beaten egg and finally roll them through the panko, making sure they are completely covered. Place them on a plate or tray until ready to fry. Repeat this step until all balls are coated.

8. Add vegetable oil to a large pot, at least a couple inches deep, and heat over medium-high heat until a thermometer reaches 350°F. Fry balls in batches of 4 or 5 at a time. Using a slotted spoon, roll them around to ensure they are golden all over, about 2-3 minutes. Once crispy and golden, place on a towel-lined tray to cool. Garnish with a large crystal sea salt. Serve warm or cold.

Love Roger’s cheesy chorizo bites? Try this cheesy peameal breakfast sandwich next.

A variety of pasta shapes and sizes on a grey countertop

The Definitive Guide to Alternative Pastas

Whether you prefer it smothered in a hearty Bolognese or kissed with a delicate cream sauce, pasta is a comfort food favourite for good reason. Many of us turn to pasta when we’re in the mood for a quick, soul-warming dish, but it probably doesn’t top your list of better-for-you meal options. When nothing but noodles will do, however, a growing range of pasta made from flour alternatives is making it possible to enjoy your favourite recipes regardless of your health goals and dietary restrictions. From gluten-free noodles to high-protein varieties made from lentils, these are some of the best pasta alternatives to try the next time a spaghetti craving strikes.

A variety of pasta shapes and sizes on a grey countertop

Chickpea Pasta

Try it in: Pumpkin Fettuccine Alfredo

Made from ground chickpea flour, these nutrition-filled noodles can contain up to double the fibre and double the protein of wheat-based pasta. In addition to these potential personal health benefits, legumes like chickpeas have a low ecological footprint, making chickpea pasta a more sustainable meal choice than its grain-based counterparts. Chickpea pasta’s mild, slightly nutty flavour goes best with creamy carbonara and alfredo sauces, as well as with dishes featuring plenty of veggies.


Get the recipe: Pumpkin Fettuccine Alfredo

Black Bean Pasta

Try it in: 30-Minute Pasta with Green Garlic Pesto and Roasted Tomatoes

Another protein-packed alternative that’s ideal for fitness-minded eaters, black bean pasta has a distinctive dark colour and a pleasantly earthy taste. It’s typically made from dried black soybeans beans and its high fibre content makes it extra filling, so it’ll keep you feeling satiated for longer than wheat-based noodles (no late-night, post-dinner snacking needed). Black bean pasta is also gluten-free and high in iron. Try mixing it with simple, classic sauces like pomodoro or pesto. As with most gluten-free pasta, black bean pasta tends to become mushy when overcooked. It’s therefore best not to completely rely on the cooking time recommended on the packaging and, instead, start testing the pasta a few minutes before it’s supposed to be done in order to get the texture right.

Related: The Best Non-Dairy Milks to Meet All Your Needs (From Baking to Latte Frothing)

Brown Rice Pasta

Try it in: 5-Ingredient Slow Cooker Beef Bolognese

Like chickpea pasta, brown rice pasta offers higher levels of fibre and protein than traditional noodles. Nutritionally, brown rice pasta is similar to whole wheat pasta but, unlike whole wheat pasta, it’s also suitable for those with gluten sensitivities. With a fairly neutral flavour and a chewy texture, it’s a great go-to when you’re looking for a no-fuss nutritional boost on pasta night. Brown rice pasta takes a little more time to cook than classic pasta, with its naturally al dente consistency helping it to hold up particularly well in hearty sauces and noodle soups.


Get the recipe: 5-Ingredient Slow Cooker Beef Bolognese

Quinoa pasta

Try it in: Spaghetti Puttanesca with Cauliflower

Containing all nine essential amino acids, as well as high levels of magnesium, iron, riboflavin, and calcium, quinoa is a health-conscious foodie favourite for good reason. Quinoa pasta delivers the better-for-you benefits of the classic grain plus its dense texture makes it less likely to turn into a sloppy mess if you overcook it by a minute or two. Many types of quinoa pasta are blended with other bases, such as white rice flour or corn flour, so take a good look at the ingredient label if you’re hoping to get the full nutritional benefits of a quinoa serving or have dietary sensitivities to consider.

Related: Gluten-Free Dessert Recipes That Are Seriously Delicious

Spelt pasta

Try it in: Pappardelle Duck Ragu

Spelt is a form of wheat that’s high in protein, fibre, magnesium, and B vitamins. Many people find it easier to digest than the durum wheat flour used to make traditional pasta, but keep in mind that spelt pasta does contain some gluten (although less than classic noodles) and it’s fairly high in carb content. Spelt pasta’s nuttier flavour pairs best with bold, meat- and tomato-based dishes, rather than creamier sauces. It’s also good at retaining its al dente texture when used in soups like minestrone or chicken noodle.

Corn pasta

Try it in: 15-Minute Cheesy One-Pot Pasta

Gluten-free and high in fibre, corn pasta has a subtle flavour with a touch of sweetness. Its texture tends to be a bit grainier than traditional pasta, but it holds up well in sauces and can therefore be substituted easily into a range of different pasta dishes. Le Veneziane (italianmarket.ca, $2.99) is a non-GMO option that’s made in Italy, giving it that authentic Bel Paese-feel in spite of its non-traditional corn flour base. You can play up corn pasta’s natural flavour by adding it to a dish featuring fresh corn kernels or draw inspiration from corn’s frequent culinary partners-in-crime by creating a Southwestern-inspired pasta dish.

cheesy one pot pasta in a blue pot
Get the recipe: 15-Minute Cheesy One-Pot Pasta

Looking for more pasta inspo? Check out these Macaroni Recipes That Will Satisfy All Your Pasta Cravings.

pumpkin spice soft pretzels on a cooling rack

Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip


In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable Pumpkin Spice Soft Pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!

pumpkin spice soft pretzels on a cooling rack

Pumpkin Spice Soft Pretzels with Pumpkin Cream Cheese Dip

Prep Time: 15 minutes
Rising Time: 1 Hour
Cook Time: 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 12 Pretzels

Ingredients
For the pretzels:
1 ½ cups warm water (110°F)
3 Tbsp brown sugar
2¼ tsp yeast
4 cups all-purpose flour + additional for dusting
¼ tsp salt
¼ cup butter, melted + additional for brushing
Oil, to grease bowl
8 cups room temperature water
½ cup baking soda

For the pumpkin spice sugar blend:
½ cup sugar
½ tsp ground ginger
¼ tsp ground all-spice
¼ tsp ground nutmeg
1 tsp ground cinnamon

For the pumpkin cream cheese dip:
4 oz cream cheese, softened
2 Tbsp pumpkin puree
2 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp heavy cream
Pinch salt

ingredients of pumpkin spice soft pretzels

Directions
1. For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.

2. In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic.

Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

dough for pumpkin spice soft pretzels being kneaded on a white countertop

3. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

4. Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.

5. Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.

6. Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.

dough rolled into pretzels for pumpkin spice soft pretzels

7. Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for 15 to 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.

Related: Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

pretzels being boiled for pumpkin spice soft pretzels

8. Bake the pretzels in the oven for 12 to 14 minutes, or until they are shiny with a deep brown colour.

9. While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg, and cinnamon in a small bowl. Set aside until serving.

10. For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree, and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.

11. Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.

pumpkin spice soft pretzels on a baking tray, ready to serve

Note: Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. Leftover dip can be stored in the fridge for up to 5 days.

Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake is the Unexpected Flavour Pairing You Must Try

The warm, earthy notes of cardamom complement juicy plums in this simple and irresistible cake recipe. Plum and cardamom are a match made in heaven, so if you haven’t experienced this combination before, it’s time that you try it out. Any variety of plum can be used for this recipe — whatever your local store has at the height of stone fruit season will work beautifully.

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake

Prep Time: 15 minutes
Bake Time: 35-45 minutes
Cool Time: 10 minutes
Total Time: 1 hour – 1 hour, 10 minutes
Servings: Yields one 8-inch square cake

Ingredients:
For the coffee cake
8 whole medium ripe plums
2 cups all-purpose flour
¾ cup granulated sugar
1 Tbsp ground cardamom
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1¼ cups full-fat sour cream
½ cup unsalted butter, melted
¼ cup whole (3.25%) milk
1 large egg
1 tsp pure vanilla extract

For the plum glaze
1 cup icing sugar
Juice reserved from slicing plums
2 Tbsp whole (3.25%) milk

Directions:
1. For the coffee cake, cut the plums into ½-inch slices over a small bowl, collecting the juice. Set aside. Preheat the oven to 350°F. Grease an 8-inch square cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk the flour, sugar, cardamom, baking soda, baking powder, and salt. In a medium bowl, whisk the sour cream, butter, milk, egg, and vanilla. Add the butter mixture to the flour mixture. Stir until just combined.

Related: You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

3. Using a silicone spatula, fold in three-quarters of the sliced plums, being careful not to overmix. Transfer the batter to the prepared cake pan. Scatter the remaining plum slices on top, making sure to reserve the juice for the Plum Glaze.

4. Bake for 35 to 45 minutes, until golden brown and a cake tester inserted in the middle comes out clean. Let cool slightly, about 10 minutes. Run a thin knife around the edge of the pan and turn the cake out onto a plate.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

5. For the plum glaze, in a small bowl, whisk the icing sugar with the reserved plum juice. Add the milk and whisk until smooth. Drizzle over the cake before serving. Serve warm.

6. Store any leftovers in an airtight container at room temperature for up to 3 days.

the earth to table bakes cookbook coverExcerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright ©2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Earth to Table Bakes, Amazon, $26

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this coffee cake recipe? Try this clementine yogurt pistachio cake next!

Close-up image of braised beef and red chilies on a plate

The Pioneer Woman’s Braised Beef and Red Chilies is the Comfort Dish You Need Right Now


Using four different types of red chilies, this braised beef with red chilies recipe is perfect on top of tacos, for a make-ahead meal or to be paired with your favourite carb for a more filling dish – any day of the week.

Related: Weeknight Dinners That Taste Even Better as Leftovers

Close-up of braised beef stew on top of a taco with cilantro

Braised Beef and Red Chilies

Prep time: 55 minutes
Cook Time: 3 hours
Total Time: 3 hours and 55 minutes 
Yield: 6 to 8 

Ingredients:

8 to 10 dried New Mexico chilies
4 cloves garlic
3 Tbsp olive oil
One 4 to 5-pound chuck roast, cut into 1-inch cubes
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1 Tbsp ancho chili powder
2 tsp ground cumin
2 Tbsp tomato paste
1 large onion, sliced
2 cups beef stock
2 Tbsp sugar
2 bay leaves
Warm tortillas, shaved cabbage, sour cream, lime wedges and fresh cilantro, for serving 

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

Directions:

1. Add the chilies and garlic to a saucepan, cover with water and bring to a boil. Remove from the heat and steep for 20 to 30 minutes. Pour off half the cooking liquid. Using an immersion blender, puree the peppers, garlic and remaining liquid until smooth. (Alternatively, you can use a regular blender. Be careful when blending hot or warm ingredients.)

2. Preheat the oven to 275 degrees F.

3. Heat the oil in a Dutch oven over medium-high heat. Season the chuck roast with the salt, pepper, chili powder and cumin. When the oil is hot, add the meat to the Dutch oven and brown on all sides, about 3 minutes, then remove to a plate.

4. Add the tomato paste and onion to the pot and cook, stirring, for 1 minute. Add the stock, sugar, bay leaves and pepper puree to the pot and stir to combine. Return the beef to the pot and cover. Roast until the meat is fall-apart tender, 2 ½ to 3 hours.

5. Remove the bay leaves. Shred the meat in the pot and serve on warm tortillas with shaved cabbage, sour cream, lime and cilantro.

Recipe courtesy of Ree Drummond.

Watch  The Pioneer Woman and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

rose walnut chocolate chip cookies on parchment paper

These Rose Walnut Chocolate Chip Cookies Are Simply Stunning

I’ve always thought that adding anything but chocolate to cookies was sacrilegious, but then I made these and that changed. They’re seductive and musky—perfumed, but not overly so. If you aren’t a fan of rose, it can hit you on the nose a bit, so I would recommend using half the amount and going from there. They’re amorous.

rose walnut chocolate chip cookies on parchment paper

Rose Walnut Chocolate Chip Cookies

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: 55-57 minutes
Servings: 16-20 cookies

Ingredients:
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
²/³ cup (1¼ sticks + 1 tsp) unsalted butter
¾ cup + 1 tsp light brown sugar
½ cup granulated sugar
1 large egg
1 Tbsp tablespoon rosewater
2 tsp vanilla extract
1 cup coarsely chopped dark chocolate
½ cup chopped walnuts
Fleur de sel, for finishing
Rose petals, optional

Directions:
1. Whisk together the flour, baking powder, baking soda, and salt.

2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350ºF. Line two baking sheets with parchment paper.

4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

wild sweetness by thalia hoFrom the book: WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Wild Sweetness, Amazon, $37

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Craving more cookie recipes? Try these rye oatmeal chocolate chip cookies next!

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken is the Comfort Food You Need

Mac and cheese is the ultimate comfort food, and using Armstrong Triple Cheddar Shredded Cheese is an easy way to reduce prep time without compromising on flavour. Topped with juicy grilled chicken breast, this velvety mac and cheese is the comfort you’re craving, and it only requires 15 minutes of prep time!

mac and cheese in a casserole dish made with armstrong cheese

Mac and Triple Cheese Topped with Grilled Chicken

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6-8

Ingredients
2 large skinless boneless chicken breasts
1 Tbsp olive oil
Kosher salt and fresh ground black peppercorns, to taste
2 Tbsp finely chopped fresh parsley, divided
2 Tbsp finely chopped fresh oregano, divided
4 cups macaroni pasta
¼ cup unsalted butter
¼ cup cooking onion, diced
1 Tbsp finely chopped garlic
¼ cup all-purpose flour
2 cups chicken stock
3 cups 2% milk
1 Tbsp smoked paprika
1 package (320g) Armstrong Triple Cheddar Shredded Cheese

Directions
1. Heat grill to 500°F.

2. Rub chicken all over with olive oil and season with salt and pepper. Sprinkle with 1 Tbsp fresh parsley and 1 Tbsp of fresh oregano. Grill chicken, 4 minutes per side or until cooked through. To test if chicken is done, use an instant-read thermometer and ensure that it reads at least 165°F. Alternatively, you can cut into a breast and see if it’s white all the way through, not pink. Chicken breasts should be golden brown with nice char marks when they’re done. Transfer to a plate and set aside.

3. Cook macaroni according to package directions, then drain and set aside.

Related: Macaroni Recipes That Will Satisfy All Your Pasta Cravings

4. Meanwhile, in a large pot over medium-high heat, add butter, onion and garlic. Sauté until transparent, about 3-4 minutes. Whisk in flour and continue to cook for another 3 minutes. Add chicken stock, whisking constantly until mixture thickens. Slowly add milk, 1 cup at a time and continue whisking. Adjust seasoning with salt and pepper. Whisk in smoked paprika. Take the pot off the heat and stir in Armstrong Triple Cheddar Shredded Cheese. Add cooked macaroni and mix to combine.

5. Dice the chicken and serve over the cheesy macaroni. Sprinkle with remaining parsley and oregano.

6. Serve immediately.

Love Roger’s mac and cheese? You have to try his cheesy breakfast sandwich next.

clementine yogurt pistachio snack cake on a cooling rack

The Dreamiest Clementine Yogurt Pistachio Snack Cake

I call this my Chameleon Cake, because it can take on so many different flavors: lemon and almond, blood orange and pine nut, coconut and lime—just sub the flavors with the same measurements and you’re good to go. Keep it rustic as a loaf cake or dress up your own chameleon with edible flowers in cupcake form. You won’t even recognize it. I use sweetened vanilla Greek yogurt here, which, to be honest, I bought by accident. It turned out to be a happy one, as it allowed me to cut back on the granulated sugar.

clementine yogurt pistachio snack cake on a cooling rack

Clementine Yogurt Pistachio Cake

Prep Time: 10 minutes
Bake Time: 40-50 minutes
Cool Time: 5 minutes
Total Time: 55 minutes – 1 hour, 5 minutes
Servings: Makes one 5 × 9-inch loaf or 12 cupcakes

Ingredients:
For the cake
1⅓ cups all-purpose flour
½ cup fine almond flour
2 tsp baking powder
1 tsp kosher salt
½ cup chopped unsalted pistachios
1 cup vanilla Greek yogurt
½ cup granulated sugar
⅓ cup light brown sugar
3 large eggs
3 Tbsp packed clementine or orange zest
½ cup olive oil + more for greasing

For the salted pistachio clementine glaze
1 cup powdered sugar
2 Tbsp clementine juice
3 Tbsp chopped unsalted pistachios
¼ tsp flaky sea salt

Directions:
1. Preheat the oven to 350°F and grease a 5 × 9-inch loaf pan with olive oil.

2. To make the cake, in a bowl, stir together the flour, almond flour, baking powder, salt and pistachios.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

3. In another bowl, whisk together the yogurt, both sugars, eggs, zest and ½ cup olive oil.

4. Pour the wet ingredients into the dry ingredients and stir together using a wooden spoon or spatula until just combined. Don’t overmix.

5. Pour the batter into the pan and bake for 40–50 minutes, or until a cake tester inserted into the center comes out clean.

Related: You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

6. Allow the cake to cool for 5 minutes before using a knife to loosen it from the sides of the pan. Remove to a wire rack.

7. To make the glaze, in a bowl, stir together the powdered sugar and clementine juice until smooth and glossy. It will be thicker than you think it should be, but it will spread once poured. Pour over the slightly cooled cake, letting it drip over the sides, and sprinkle with the chopped pistachios and flaky sea salt.

Note: The cake will keep very well in an airtight container for 4–5 days.

conveniently delicious by devin connellExcerpted from Conveniently Delicious by Devin Connell Copyright © 2021 Devil Connell. Photography © Louisa Nicolaou. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Conveniently Delicious, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this snack cake recipe? Try this upside-down banana cake next.

a breakfast sandwich with armstrong cheese on a yellow plate

This Cheesy Peameal Breakfast Sandwich Will Make You Excited to Wake Up in the Morning

Skip the drive-through and start your day off right with this hearty homemade breakfast sandwich. Layered with a perfectly runny fried egg, thick peameal bacon, tangy chipotle mayo, delicate avocado and blanketed in melty Armstrong Marble Cheddar Cheese Slices, you’ll have an extra good reason to hop out of bed in the morning.

a breakfast sandwich with armstrong cheese on a yellow plate

Cheesy Peameal Breakfast Sandwich

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

Ingredients
4 hamburger buns, split
4 Tbsp unsalted butter
4 slices peameal bacon
4 Tbsp store-bought chipotle mayonnaise
1 avocado, thinly sliced
1 tsp vegetable oil
4 eggs
Kosher salt and freshly ground black peppercorns, to taste
4 Armstrong Marble Cheddar Cheese Slices

Directions
1. Heat a large pan over medium heat. Butter each half of the buns on both sides.

2. Toast buttered buns in the hot pan, cut side down, pressing slightly until golden brown, about 2 minutes. Set aside on a tray.

3. In the same pan, cook peameal bacon until lightly golden and cooked through, about 3-5 minutes.

4. Meanwhile, generously spread chipotle mayonnaise on both inner sides of the buns. Top the bottom bun with sliced avocado and peameal bacon.

5. Heat oil in a small non-stick pan over medium heat. Add eggs and season with salt and pepper. Cook for 2 minutes and then flip over using a heatproof rubber spatula. Continue to cook eggs until mostly set but still slightly runny on top, about 2 more minutes.

6. Top eggs with slices of Armstrong Marble Cheddar Cheese. Allow the cheese to melt on the eggs, about 1 minute.

7. Place eggs on peameal bacon, top with the bun lids and enjoy immediately.

Looking for more breakfast inspiration? See our guide to cooking eggs perfectly, every time.

prosciutto di parma on a wooden serving board

The History of Prosciutto di Parma, Plus Buying, Storing and Pairing Tips

Soft and supple, with a pleasant saltiness and just enough fat to melt delicately on the tongue, a thin slice of Prosciutto di Parma is an exquisite experience. The artisanal product can be found in many grocery stores, but knowing a few pointers when it comes to buying, storing and serving it can make a world of difference.

prosciutto di parma on a wooden serving board

The History of Prosciutto di Parma

This storied ham has a long history as a treasured ingredient enjoyed both within Italy’s borders and around the world, with a production method that can be dated back as early as 100 BC, when it was praised by Roman statesman Marcus Porcius Cato. The traditional process used for thousands of years incorporating salt, air and time is still largely followed by producers of Prosciutto di Parma today.

As with many foods made in Italy, terroir is especially important — so much so that Prosciutto di Parma, as well as prosciutto made in regions such as San Daniele and Toscano, is registered under a European Union protected designation of origin (PDO). These strict rules are upheld by the Consorzio del Prosciutto di Parma, a group of 140 producers, and the product is traced from breeder to final inspection.

A Peek at Prosciutto Production
According to these rules, Prosciutto di Parma must be produced within the confines of the Parma region using specific breeds of heavy pigs and cured for at least 400 days from the date of first salting (a process that can go as long as three years). As the salt draws out moisture, the meat is tenderized and flavours are intensified. Hams are then tested in five places before being stamped with a crown signifying its origin.

What to Look For At the Grocery Store

When purchasing prosciutto, there are a few ways to ensure that you’re getting exactly what you want.

Related: Advice From a Cheese Master: How to Buy, Store and Eat Cheese

Guarantees of Authenticity
Whether you’re shopping for freshly sliced or pre-packaged prosciutto, there are signs you can look for that guarantee its authenticity. Prosciutto di Parma, for example, has a fire-brand of a five-pointed Ducal Crown on the skin which is always visible when displayed in the deli counter. On pre-sliced packs, look for the Ducal Crown within a black triangle, which is the packaging equivalent to the fire-brand.

Fat and Condition of the Meat
The fat on a piece of Prosciutto di Parma should be pure white, not yellow. It’s ok to see small white crystals, which are the tyrosine, an amino acid that comes from the breakdown of naturally occurring proteins in the prosciutto.

Specify Thickness
If you’re buying at the deli counter, you can ask for different thicknesses, depending on your planned use for the prosciutto. If you’re wrapping it around another ingredient, especially to cook, you may want a slightly thicker slice. For enjoying on its own, Prosciutto di Parma is best cut in paper thin or translucent slices. Ask the person cutting the piece to show you a test slice before proceeding with your order (typically sold by weight) and ask for a taste to see which producer you like best. Also, it’s best to leave the slicing to the professionals with a meat slicer, due to the difficulty of achieving a properly thin cut with a knife at home.

Related: Top 5 Kitchen Knives Every Home Cook Should Own

How to Store your Prosciutto

Make sure that you store it correctly to preserve the quality of the product. Freshly sliced Prosciutto di Parma from the deli counter is best eaten the day of purchase for the maximum effect, but can be stored tightly wrapped in the refrigerator to avoid oxidation.

A whole piece in a vacuum pack can be stored unopened at 8°C for up to six months, but once the packaging and meat are cut, that time shrinks to one month (be sure to tightly wrap the exposed end with plastic wrap). Pre-sliced prosciutto sold in packs should be enjoyed within three days, and kept well wrapped in the refrigerator.

Finding the Perfect Pairing for Prosciutto di Parma

With its balance of soft saltiness and nutty sweetness, Prosciutto di Parma pairs well with a large variety of ingredients and applications from brunch to dinner.

prosciutto di parma wrapped around breadsticks

Cooked Dishes
Although many people think of prosciutto as the star of a charcuterie board laden with cheese, fruit and nuts, it’s also a great supporting player in main course entrees to add flavour to cooked dishes, or as a complementary flavour to meat, seafood or produce. Try adding it to your favourite pasta dish or using it with celery, carrots and onion to build a better soffrito. When Prosciutto di Parma is crisped, it can also add lovely flavour to vegetables such as Brussels sprouts or green beans.

Get the recipe for Aglio e Olio with Peas and Prosciutto.

Fruit and Vegetables
From the traditional melon and figs to more unusual options, the mildness of prosciutto pairs nicely with your favourite seasonal fruit or vegetables, such as fresh spring peas or summer corn, autumn cranberries or winter pears. Try using Prosciutto di Parma to wrap spiced plums or gooey grilled brie with pineapple for a playful twist. For cold applications, prosciutto should be brought to room temperature for the best texture.

Get the recipe for Prosciutto-Wrapped Grilled Brie with Pineapple.

With a Drink
Prosciutto di Parma’s slight sweetness pairs extremely well with a variety of beverages, especially ones like an Aperol Spritz that have good acidity and fizziness to counter the rich mouthfeel of the fatty layer. For other Italian-inspired drink pairings, try the soft bubbles of a Lambrusco, your favourite Prosecco, or a lighter Italian Pilsner or Ale (for non-drinkers, a tonic water would achieve the same palate cleansing effect).

Get the recipe for a Thyme-Infused Aperol Spritz.

cheesy croque madame rolls on a white plate

Wait ‘Til You Try These Cheesy Croque Madame Rolls Drizzled with Hollandaise


In this edition of Menu Mashup, classic cinnamon rolls are combined with a savoury croque madame to create these seriously epic Croque Madame Rolls. Stuffed with ham, Emmental, and a sweet Dijon filling, and then finished with a drizzle of quick hollandaise sauce and chives, every bite is perfectly sweet and savoury. It’s a show-stopping dish that’s sure to impress on any brunch menu.

cheesy croque madame rolls on a white plate

Croque Madame Rolls

Prep Time: 20 minutes
Rising Time: 90 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 Rolls

For the dough:
¾ cup whole milk, lukewarm (110° F)
2 ¼ tsp dry active yeast
¼ cup salted butter, melted
2 eggs, beaten
3 cups bread flour, plus more for dusting
¼ tsp salt
Olive oil to grease bowl

For the filling:
¼ cup brown sugar
3 Tbsp Dijon mustard
2 Tbsp salted butter, melted
¾ lb sliced ham
¾ lb sliced Emmental cheese

For the sauce:
4 egg yolks
1½ Tbsp lemon juice
1 tsp Dijon mustard
¼ tsp salt
Pinch cayenne pepper
¾ cup salted butter, melted
Chopped fresh chives, for garnish (optional)

ingredients for cheesy croque madame rolls

Directions:
1. For the dough, pour the milk into a medium bowl. Stir in the yeast and let stand for 5 minutes, or until the yeast becomes bubbly on top of the milk. Whisk in the melted butter and eggs.

2. In a large bowl, whisk together the flour and salt, then pour in the wet ingredients and stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

dough for croque madame rolls in a glass bowl

3. Once dough has risen, punch to release the air. Turn out onto a lightly floured surface and shape into a rectangle. Roll the dough to a 9 by 14 inch rectangle.

Related: These Mexican-Inspired Taco Burgers Are Bringing the Heat

dough for croque madame rolls rolled into a flat rectangle

4. For the filling, in a medium bowl, make the filling by combining brown sugar, Dijon mustard and salted butter. Pour over the dough and spread out until evenly coated. Lay slices of ham overtop just barely overlapping each other, then arrange emmental slices over the ham.

dough for croque madame rolls topped with emmental cheese and ham

5. With the long end of the dough facing you, roll the dough into a log. Cut the ends off so that you are starting with a flat edge, and cut the log into 12 even slices (approximately 1-inch).

Related: This Epic Karaage Chicken and Green Onion Waffles Recipe is Sweet, Spicy and Savoury

a croque madame roll being rolled up

6. Arrange the dough rolls in a lightly greased 8 by 13-inch baking pan. Cover and let rise for 30 minutes, until the rolls expand leaving little-to-no space between each other.

unbaked croque madame rolls in a baking dish

7. Preheat the oven to 350° F. Bake the rolls for 22 to 25 minutes, until lightly golden.

Related: Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

croque madame rolls in a baking dish

8. For the sauce, while rolls are cooling, place egg yolks in a large-mouth mason jar, along with lemon juice, Dijon mustard, salt, cayenne pepper. Blend for 5 seconds, then while continuing to blend, slowly pour in the butter until thickened and smooth. If the sauce is too thick, add warm water, 1 tablespoon at a time, blending until desired thickness is reached.

9. To serve, drizzle hollandaise over the top of rolls and sprinkle with finely chopped chives.

cheesy croque madame rolls on a white plate

Love Philip and Mystique’s croque madame rolls? Try their Spicy West Indian Shepherd’s Pie next!

turkey dinner hand pies on a white plate

Turkey Dinner Hand Pies Are the Leftover Hack You Need

Step aside, turkey noodle soup and hot turkey sandwiches – this reimagined twist on turkey dinner leftovers is the game-changing recipe you need for the holidays. Store-bought puff pastry means you only need 15 minutes of prep time to whip these up before popping them into the oven, so you can get back to snuggling up on the couch and basking in that cozy holiday feeling. Warning: you *may* never be able to eat regular leftovers again.

turkey dinner hand pies on a white plate

Turkey Dinner Hand Pies

Prep Time: 15 minutes
Bake Time: 20-25 minutes
Cool Time: 5 minutes
Total Time: 40-45 minutes
Servings: 8

Ingredients:
2 sheets puff pastry, thawed
Flour, for dusting
8 thick slices leftover roast turkey
½ cup leftover gravy, plus more for dipping
½ cup leftover stuffing
½ cup leftover cranberry sauce, plus more for dipping
1 egg mixed with 1 Tbsp water, for egg wash
1 tsp fresh thyme (optional)

ingredients for turkey dinner hand pies on a marble countertop

Directions:
1. Preheat oven to 375˚F.

2. On a lightly floured surface, lay out pastry sheets. Using a rolling pin, roll out dough until both sheets are roughly 10″ x 12”.

3. With a sharp knife, cut each pastry sheet into 4 rectangles, creating 8 rectangles total.

a puff pastry sheet on a white countertop cut into quarters

4. On the right side of one pastry rectangle, lay a slice of turkey. Spread 1 Tbsp gravy over the turkey. Top with 1 Tbsp of stuffing, followed by 1 Tbsp of cranberry sauce. Brush edges of the pastry with egg wash, and then fold the left side of the pastry over the right, lining up the edges as best you can. Crimp shut the open edges with a fork to seal, and use a sharp knife to mark 3 slits in the pastry. Repeat this step with the remaining pastry sheets, creating 8 hand pies total.

Related: Here’s How Long You Can Eat Your Thanksgiving Leftovers

steps for stuffing turkey dinner hand pies shown in 4 separate images

 

5. Brush the tops of the turnovers with remaining egg wash, then sprinkle with fresh thyme (optional).

Related: Use Leftover Potatoes to Make This Internet-Famous Crispy Potatoes Recipe

3 unbaked turkey dinner hand pies on a parchment lined baking sheet

6. Bake the hand pies for 20-25 minutes, or until the tops are golden brown and crispy.

7. Remove from oven and let cool on a cooling rack for 5 minutes.

4 turkey dinner hand pies on a cooling rack

8. Serve immediately alongside additional gravy and cranberry sauce for dipping.

Related: Save That Leftover Pie Dough and Make These Cinnamon Pinwheel Cookies!

a turkey dinner hand pie on a patterned plate, cut in half to show filling

Looking for more leftover ideas? Try these 10 Ways to Use Your Thanksgiving Leftovers, From Potatoes to Stuffing.

Food Network hosts smiling at the camera cropped side-by-side

5 New Releases to Binge on Amazon Prime This October

October on Food Network is a food lover’s paradise. Whether it’s getting scary-good baking inspiration from all of the awesome Halloween shows or tuning into new crave-worthy seasons of some returning favourites, there is something for everyone on Food Network Canada on STACKTV with Amazon Prime Video Channels. 

Dinner Impossible

When to Watch: New season premieres October 6 at 10 PM ET/PT

Robert Irvine smiling at the camera wearing sunglasses

For each seemingly impossible mission, host Robert Irvine (Restaurant Impossible) must cook an extraordinary meal, for a group of special people, using limited resources. From the California coast to the woods of Michigan, Robert is pushed to his max as he battles the elements – and the clock – to deliver a world-class meal.

Chopped: Alton’s Maniacal Baskets  

When to Watch: Premieres October 5 at 10 PM ET/PT

Alton Brown looking into the camera wearing a dark sweater with a dark background

Chopped: Alton’s Maniacal Baskets features Alton Brown (Good Eats: Reloaded) harnessing the power of his large social media following, as he joins forces with his fans to come up with maniacal ingredients that are sure to have the competitors in disbelief. The winning chef goes home with the $50,000 cash prize. Think victory will come easily in any of the battles? Not with Alton Brown in town.

Related: See More Recipes From Alton Brown

Trisha’s Southern Kitchen 

When to Watch: New season premieres October 17 at 11:30 AM ET/PT

Trisha Yearwood looking off to the distance and smiling wearing a red shirt

Whether it’s for entertaining, celebrating the holidays or just a day hanging out with her friends, country music star and best-selling cookbook author Trisha Yearwood’s recipes always have a story to tell and are fun and easy to make.

See More: Iconic Southern Comfort Food, From Cornbread to Fried Chicken

Carnival Eats 

When to Watch: New season premieres October 9 at 8 PM ET/PT

Noah Cappe is taking a bite into a hot dog and squinting

Noah Cappe is back on the road, showing off the best Hawaii has to offer, then even making a stop in Vancouver, British Columbia to visit a winter wonderland festival as he continues his quest for the best carnival eats.

Related: Watch Carnival Eats Extras Online

Symon’s Dinners Cooking Out

When to Watch: New season premieres October 30 at 10:30 AM ET/PT

Chef Michael Symon smiles into the camera holding a rack of grilled chicken

Michael Symon (BBQ Brawl, Burgers Brew and Que, Iron Chef Gauntlet) is back grilling up some of his all-time favorite dishes in this season of Symon’s Dinners Cooking Out. Michael lays out his tips and tricks for creating amazing meals in the great outdoors.

Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

vegan scalloped potatoes in a glass casserole dish

The Creamiest Vegan Scalloped Potatoes with Thyme Almond Crumble

These creamy, hearty potatoes topped with crispy thyme and almond crumble are sure to be the star side dish of your next holiday meal. In the past, vegans were often forgotten or completely neglected when it came to holiday dinners, but not anymore. This dairy-free take on classic scalloped potatoes leaves out the heavy cream and butter but not the classic flavour, so you can guarantee that everyone at the table will be satisfied.

vegan scalloped potatoes in a glass casserole dish

Vegan Scalloped Potatoes with Thyme Almond Crumble

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 20 minutes

Ingredients:
For the Scalloped Potatoes
1 cup full-fat canned coconut milk
½ cup vegetable broth
2 ½ tsp arrowroot starch or powder
Sea salt and pepper, to taste
2 pounds Yukon or russet potatoes
2 Tbsp extra virgin olive oil
½ tsp garlic powder
½ tsp onion powder
2 sprigs fresh thyme, leaves removed

For the Almond Crumble
½ cup raw almonds
1 Tbsp nutritional yeast
¼ tsp sea salt
2 sprigs fresh thyme, leaves removed

For Garnish
Fresh thyme sprigs

ingredients for vegan scalloped potatoes on a white countertop

Directions:
1. Preheat the oven to 375°F and line a 11 x 7-inch baking dish with parchment paper.

2. Place a small pot over medium heat, pour in the coconut milk, broth and arrowroot starch. Whisk to combine.

3. Simmer for 4-5 minutes, whisking often, until the sauce thickens. Add a pinch of sea salt and pepper.

4. Thinly slice the potatoes into discs and toss with extra virgin olive oil, garlic powder, onion powder, and thyme.

a pot of creamy "cheese" alongside thinly sliced potatoes for vegan scalloped potatoes

5. Spread half of the potato discs in an even layer on the bottom of the pan. Pour half of the sauce on top.

6. Layer the rest of the potato discs on top, and pour over the remaining sauce.

Related: This Vegan Pumpkin Soup Has a Super-Secret Immune-Boosting Ingredient

thinly sliced potatoes in a casserole dish for vegan scalloped potatoes

7. Cover the baking dish tightly with foil and bake for 40 minutes.

8. As the potatoes bake, make the almond crumble. Pulse all crumble ingredients in a food processor until the almonds are small and crumbly. You can roughly chop by hand if you don’t have a food processor.

almond crumble in a food processor for vegan scalloped potatoes

9. After 40 minutes, take the dish out of the oven, uncover it and evenly sprinkle the almond crumble on top. Bake for an additional 20 minutes until golden brown and bubbly. Serve immediately.

Related: Vegan Grain-Free Sweet Potato Gnocchi with High-Protein Pesto

a closeup of vegan scalloped potatoes with almond crumble

Love Tamara and Sarah’s vegan scalloped potatoes? Try their vegan cornbread next!

Just another msblogs site