Category Archives: Holiday /Entertaining Dips

Aside

First call of order – Happy 2014! My apologies for my absence from the blogging world,  time just got away from me.  My New Years resolution?  Make time and it a priority to blog weekly! So onto the first post … Continue reading

Wow! Chocolate & (not Peanut) Butter Bars!


This is one of the recipes I use for a treat for the daycare I was catering at. The kids loved it! We had peanut & nut allergies so I used WOW! Butter for this recipe.  If there is no risk of allergy feel free to substitute real peanut butter for the WOW! Butter.  Best part – this is  a no cook recipe and only takes 5 min to prepare.

WOW! Butter & Chocolate Bars.

Wow Butter Bars (2)  wow butter bars

  • 1 cup  Syrup – I’ve used corn syrup or maple or table syrup
  • 3 cup Rice Krispies or Corn Flakes (or a mix of both)
  • 2 cup WOW! Butter or Peanut Butter
  • 2 squares of semi sweet chocolate

Mix first 3 ingredients in a bowl – please note all of these measurements are approximate as I actually just toss this stuff in together and mix it until its the consistency of rice krispy squares.  Add more or less of each ingredient until you get the right consistency.

Wow Butter Bars (3)Press into the bottom of a 8*10 pan (I line it with wax or parchment paper – so I can life the entire thing out to cut later).  Melt the chocolate for 30 seconds in microwave – and stir continue in 10 sec, spurts until melted (or melt in double boiler on stove top).  Spread on top of mixture in pan.  Cover with plastic wrap or a lid and refrigerate until the chocolate hardens (about an hour).  Lift out of pan using the parchment paper and cut into bars – freeze  or serve.  Keep in refrigerator,  freezes well.

enJOY.  Don’t forget to leave me a comment and like my post!

Aside

Tonight it was raining out. It was also hot, sticky and – all caps- HUMID so neither cooking in the oven nor on the grill for any length of time was appealing.  And,  I was home alone for supper, and … Continue reading

Get Spicy with Spicy Remoulade & Spicy ‘Slaw


I’m starting this post out with an apology for the delay between posts – you know how it goes – sometimes life just gets away from you!  But have no fear I am back (do you hear and ominous voice in your head  saying “Be afraid – be very afraid”?) and ready to blog so lets get to it!

As some of my readers know I love southern food, one of the classic things I like about summer – southern food is Spicy Slaw (Coleslaw).  This recipe is my favorite – in fact my 7 year old and I had a argument about who was getting the last bit of slaw when we had it last!  My version features spicy version of classic Remoulade classic southern sauce) mixed  with shredded cabbage, carrots and onion, but also is great as a chip dip or dip for Fish Cakes, such as my Catfish Cakes.

We eat everything quite spicy, and this sauce is no exception, however you can play with the heat level by reducing the hot sauce added.  Pictured with the only Gluten Free Beer I have found that actually tastes like a lager and is GOOD!  (Thank you Bard’s!)

Spicy Slaw

spicy slaw served with fishcakes

  • Shredded Cabbage, Carrot s & Onion (or use broccoli slaw)
  • Remoulade Sauce

 

 

 

 

 

Remoulade Sauce

remoulade ingredients

  • 1/2 cup mayo
  • 1 tsp Horseradish (we use hot)
  • 1-2 tsp hot sauce (Franks or Louisiana Sauce)
  • 2 TB Creole Mustard
  • 1 tsp minced garlic
  • 1 – 2 TB (kosher is better) dill pickle juice (or vinegar)
  • 1-2 tsp Andy Roo’s Creole Seasonings

Now first off, if you look at my photo carefully (sorry was taken with my phone – seem to have misplaced my camera) I actually used Dijon mustard – on account of I was out of creole mustard (better place an order with Mississippi Queen Foods yikes!) but still wanted spicy slaw.   In any case, add all ingredients to a small bowl, and combine (I use a mini whisk) and refrigerate for a min of 30 min to let the flavours come together.  Add generously to the cabbage/carrots and serve.  P.S. this is awesome to dip your french fries into as well!

This will keep in the fridge for up to a week – but good luck making it last that long.   enJoy!

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Fly Me Away to the Pub – Gluten Free Wings & Pub Grub (Supper on a Budget Part 3)


Whether you are hoisting a pint or not – who doesn’t love going to the pub for some good ‘ol “pub grub”?

For this edition of my supper on a budget (see my past posts of Part 1 and Part 2) we are visiting pub grub…. more specifically wings.  I love wings, unfortunately most wing places flour their wings (regardless if  they bread them)  – which for the most part make them off limits to me because of the gluten.  This recipe is my kids absolute favourite wings and do not contain ketchup or tomato which some recipes do.  Its been said nothing on the internet is completely new and its true – I adapted my recipe from this one.

On the menu:  Sticky Wings, Salad, Oven “chips” and carrots and celery sticks.   (fed 2 adults, 2 kids +left overs)

Cost:

  • 1KG wings                                      $7.70
  • Gluten Free All Purpose Flour  $0.50
  • celery & carrot sticks & salad    $2.50
  • Potatoes for “chips”                     $1.00
  • oil  & spices & marinade             $2.00
  •                                          Total       $13.70
  •                        cost per person       $3.43

Fly Me Away to the Pub – Gluten Free Wings & Pub Grub

sticky chicken wings pub grub dinner

Sticky Wings

  • 1 KG chicken wings – split and tipped
  • 2 eggs – beaten
  • 1 cup all purpose gluten free flour (I use a rice based one)
  • 1 – 2 TB your fave BBQ Rub (we use JIYK Classic)
  • 1/8 -1/4 c vegetable oil
  • 2 TB soy sauce (reduced sodium) (check for wheat)
  • 1 tsp minced garlic
  • 1/4 c water
  • 1/4 c white vinegar
  • 1/2 c sugar (or use Maple Syrup or Honey)
  • like hot wings?  optional:  hot sauce to taste or omit sugar and add 1/2 c Sweet Heat Mango Trinidad Style hot sauce

To tip and split the wings – use kitchen shears, as you split them dunk in the eggs, then dredge in flour mixed with BBQ Rub. Allow to “dry” for a minute, repeat.

Heat oil in a deep saute pan over med high heat. Place wings in hot oil for 1 min per side until browned. (They will not be cooked). Once browned, removed from pan and place in sprayed casserole dish.

Preheat oven to 350 degrees.  In a bowl or (I use a 2 cup measuring cup), mix, hot sauce (if using) with vinegar, sugar, soy sauce and whisk well (beware the sugar is harder to mix in).  Pour marinade over wings, place in oven for 1 hour.  After 20-30 min, flip wings over in sauce.

Oven “Chips”

fries baked

  • 2-3 White Potatoes – sliced very thin.
  • 1 -2 TB EVOO or Vegetable Oil.
  • 1 TB BBQ Rub

Slice potatoes thinly, toss with oil and BBQ Rub, place on cookie sheet in oven with wings for last 40 minutes.  Once wings are removed from oven, broil chips for 2 min.  Serve & enJOY.

let me know what you think!  Like the post, and follow me!

If you love pub grub like I do – check out these recipes of mine:

Fish Cakes    Roast Beef & Yorkies   or Loaded Baked Potato Soup

Snowmaggendon Ice Cream Sandwiches


Well we’ve managed to dig ourselves out of Snowmaggedon 2013 up here in Southern Ontario, Canada. Whew!  For once the weather guys were right – we actually got a snow storm! Friday was officially declared a snow day so we stayed inside (except when shoveling ha ha) and made treats.  What better to make on a snowy winter day to go with our hot chocolate or Mommy’s spiked coffee – Ice Cream Cookie Sandwiches! These ones we made Gluten Free but they can easily be made as normal cookies too.

Snowmaggedon Sandwiches

  • IceCream SandwichChocolate Chip Cookies (see recipe below)
  • Mint Chocolate Chip Ice Cream (or your fave)

Place a scoop of your fave ice cream in the middle of 2 cooled cookies.  EnJOY.

Gluten Free Chocolate Chip Cookies

  • 4 cup All Purpose Gluten Free Flour (I use a rice based blend)*
  • 4 cup Quinoa Flour*
  • 3 cup Butter or Margarine
  • 2 cup White Sugar
  • 4 cup Brown Sugar (packed)
  • 2 tsp Salt
  • 1/2 tsp baking soda *
  • 4 Eggs
  • 3 Egg yolks
  • 1/4 cup Vanilla
  • 6 cups Semi-Sweet Chocolate Chips or Chunks or 5 cup Melting Wafers

* If using regular all purpose flour (NOT gluten free) increase to 2 tsp baking soda and use 8 cups all purpose flour. 

In a mixer (or by hand) cream together sugars and butter. Add vanilla, and eggs (beaten), slowly add flours.  Add chocolate – I like wafers as they make bigger chunks.   Drop by spoonful onto an un-greased cookie sheet.  These will spread so place fairly far apart or be prepared to use your spatula to break apart.   Bake for 8-10 minutes, let cool on tray then remove to rack. Seat in airtight container.  Makes about 6 1/2 – 7 dozen.

You can also place parchment paper along the bottom & sides of a brownie pan and place he batter on it to make squares instead of cookies.  If you do so – add 5-7 min to cooking time (keep checking on it).  Let cool in pan, then use parchment paper to lift out of pan and a pizza cutter to cut into squares.  Seal in airtight container.  enJOY.

As always – I love hearing feedback!  Rate & leave me a comment and like this post so I know what y’all wanna hear about!

Visit my website at http://mealsfromjoyskitchen.com, follow me on Twitter and on Facebook!

Take me away to “Caramel” …. (Corn)


Longing to dash off to Carmel but stuck in a winter wonderland?  Try Caramel instead!  Here’s an easy-peasy quick pick me up for those Winter blahs….

Caramel Corn

Caramel Corn

  • ingredients in caramel 4 quarts/litres popped – popcorn (about 1 cup un-popped)
  •   1 cup dark brown sugar
  •   1/2 cup Corn Syrup
  •   1/2 cup butter (unsalted) or margarine
  • 1/2 tsp salt
  •   1/2 tsp baking soda
  •   1 tsp vanilla

ImagePop popcorn.  Spray a roasting pan with cooking spray – all the way up the sides (trust me this will help with clean up).

  • popped corn in roasterPlace popcorn in sprayed roaster.  Preheat oven to 250 – place roaster of popcorn in oven to remove any moisture from the corn, in oven while it heats.
  • caramel cookingWhile oven is heating, heat saucepan over medium heat, add brown sugar, corn syrup,  and butter (margarine), heat, stirring constantly to a boil  (less than 5 minutes – about 2 or 3 min).  Boil, without stirring for 5 minutes, remove from heat, stir in baking soda and vanilla.

ImageRemove popcorn from oven, pour caramel over corn and mix with a rubber spatula or wooden spoon until coated.  Place back in oven – uncovered for 45 minutes, stirring every 10 or 15 minutes.

Caramel Corn CoolingTo cool, spray some parchment paper with  cooking spray, and pour corn on top, it will be ready to eat in a few minutes!

**Very important – store in air tight container immediately (no really, that’s only if you are like me & the kids and will grab a handful every time you walk through the kitchen.

enJOY!

As always – don’t forget to like my blog and comment!  Visit my business site at http://mealsfromjoyskitchen.com. Follow me on Twitter (joyskitchen) and like me on Facebook (biz page – Joy In Your Kitchen).

10 TastyTips to a Tantalizing, Tasty (and less stressful) Holiday Meal


Ten Top Tasty Tips to create an awesome Turkey/Holiday Meal

  1. Plan Ahead.  If you can make mashed potatoes ahead of time – do so,  then keep them in the crock pot to stay hot until serving. Keep some potato water for the gravy thou! (Gramma G – that’s for you).
  2. Try adding a veggie casserole to the menu, so you just have to heat and serve rather than cook them up ahead of time. (see recipe for Broccoli and Cauliflower Casserole below).
  3. Be Aware.  Check if any guests have allergies or food intolerances.  If you have guests coming that are gluten intolerant then either use Gluten Free bread for stuffing, cook the stuffing(dressing) outside of the bird or use a rice or quinoa based stuffing.
  4. Serving crackers? Include some rice crackers (in a separate dish) for those that are Gluten Free.
  5. Tetra packs of chicken broth (sometimes used in addition to drippings for gravy) usually contain gluten and MSG, however there are some new ones available (in Canada anyway) that are gluten and MSG and preservative free. (I believe one is called Cooks Choice or Kitchen Basics).
  6. turkeyYou don’t need to baste a turkey unless you see it getting dry! I use butter, minced garlic and kosher or sea salt rubbed into skin and roast. Add a bit of water in the bottom of the pan. I don’t cover it at all.   Gorgeous bird.
  7. Remember that birds that are over 10 LB, will cook from the inside out as well.  So you need to adjust cooking time for that (see below).
  8. I have personally found that roasting birds at high heat (400 degrees) guarantees a moist bird, (count stuffing as 1 additional LB if stuffing the actual bird).  Calculate as follows:  15 min per LB up to first 10 LB, after that reduce cooking time to 7 min per LB (see #7).  Plus an additional 15 min.
  • Therefore for a 10 LB Bird = 15(min) *10(LB)=150 Min + 15=165 minutes (2 hr 45 min)
  • An 18 LB bird however is (15*10) + (8 *7min) + additional 15 min = 221 min. (3 hr 40 minutes).

Let the bird rest for 15-20 minutes after removing from oven to absorb juices…..

  1. Need a second meat? Try Maple Syrup Salmon! So easy – when you pull the bird out of the oven, drizzle salmon with maple syrup (buy local!!), and bake with turkey sits for 20 minutes.  Very yummy and how easy is that!!

Broccoli – Cauliflower Casserole

This is a fave with little and big kids alike! Also a great make ahead dish for holiday meals and potlucks.

Time saver tip – If you don’t want to make the white sauce from scratch – substitute in a can of cream of mushroom or cream of celery soup instead.

  • 1/2-1 head broccoli crowns – washed and trimmed to small bite sized pieces & cooked under tender
  • 1/2 – 1 head cauliflower – washed and trimmed to small-sized pieces & cooked until tender
  • 1 cup shredded cheese (your fave – we like old cheddar)
  • 1/2 cup diced onion (optional)
  • salt & pepper to taste

White Sauce (or substitute a can of condensed cream of mushroom, cheese or celery soup)

  • In a saucepan over med heat add:
  • about a 1/4 cup butter & melt
  • slowly add in about 1/4 c flour and stir
  • slowly pour in about 1 cup of milk stirring constantly
  • add: salt, pepper and mustard powder to taste. Cook, stirring until thickened (about 5 minutes.

Cook veggies. Saute onion until soft, with broccoli & cauliflower. While onion is sauteing, make  white sauce.  Drain veggies, put in bowl add spices, white sauce (or soup) and cheese to drained veggies & onions. Stir until combined.  Place in lasagna pan and (if you are making ahead – assemble to pan then stop until its time to serve) cover with tinfoil, and bake at 350 for about 30 minutes or until heated to 65 degrees C. enJOY

As always – I love reading your feedback and comments – let me know what you think and if you’ve tried any of my recipes or tips!  Follow me on Facebook (Joy In Your Kitchen) or Twitter (joyskitchen) or Pinterest (Joy Vogel-Lahti). Visit my biz website  Cheers!

 

 

 

Holy Fishcakes its Friday!… or Tues…Weds..Thurs..


Fishcake Friday … ok, so its not Friday but these are great to make ahead of time and freeze, and serve with a salad for a nice light supper, or make into smaller fishcakes and serve as app’s at your next get together (or movie night with the family!).    I started off using this recipe and morphed it to our tastes and what I had on hand.  The result was delish! Next time I would add a little Dijon Mustard as well.   If you don’t care for catfish or basa, you can pretty much substitute any mild fish, salmon, or crab meat into this recipe.  These were way easy to make and will now be a “go to” for easy peasy appy dinners!

Cajun Fishcakes

Ingredients

Boil potatoes in slightly salted water. While the potatoes are boiling, heat a deep frying pan to med high (heat it first before adding ingredients – this will allow your food to cook more evenly).

Add a bit of oil and the fish, cook for 3-4 min per side or until done.

Remove fish from pan, add to bowl, break up with fork.  Add bread crumbs, add seasonings.  Potatoes should be finished boiling – turn off burner, drain potatoes, put back into hot pan to burn off any excess water.  Mash potatoes, add milk (may need a little more),- this is where I would add  some Dijon Mustard next time – add egg to potatoes and stir until blended.

Add to fish mixture. Stir. Heat the fry pan again. Add a little bit of oil for frying. Form into balls and flatten a little, add to hot oil, fry for 2-3 min per side until golden brown. Drain or pat with paper towel.  You can also try spritzing the balls with oil, then broiling or baking (450) instead of frying.  We serve drizzled in remaining 1/2 lemon’s jucie, topped with slices of lemon (or try fancy’n it up with some lemon zest inside or on top of the cakes!), a big salad and homemade tartar sauce.  enJOY.

In-A-Minute Tartar Sauce

  • 1/4  cup mayo
  • 2-3 tsp green relish (hamburger relish)

Mix and let sit for 5 minutes. Serve with fish.

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Celebrate Mother’s Day – Meet Owen & Joy’s Spicy Bloody Ceaser


To Moms of all kinds out there (yes, of furry kids too).

Happy Mother’s Day
To honour the theme of Mother’s Day (and the time in the evening!) I wanted to share one of my dear friend’s story’s with you.  She and I met at playdates when our oldest daughter’s were babies and have both gone on to have boys after – myself in 2007 and Owen, Andrea & Matt’s son, Little bro to Mia, was born in August of 2010.  The girls  are still little buddies and  share playdates with the boys.   The kids all love it especially Owen.  Owen is sunny and sweet and absolutely special. And, you see Owen is special, he’s one of 200 people worldwide diagnosed with Kleefstra Syndrome , a deletion on his 9th chromosome.  This is Owen.

Image

No one can say it better than the Mom, so I have copied and pasted her post on the Facebook group “Help Owen Get To Texas” below as well as the link.

Since she created this group on Friday of last week (May10) there have been several more fundraisers* added on – please take a peak!  In addition, Andrea & Matt are in the midst of setting up an account for any cash donations you may wish to give.

Please repost this link and spread the awareness about Kleefstra Syndrome.

A word from Andrea:

Image

He was diagnosed #124 in the world in Nov 2010. He is non-verbal, can only have pureed/thickened liquids, aspiration issues, chronic pneumonia, non-mobile (uses a walker/wheelchair), global developmental delay, heart murmur. The genes he is missing seem to have their parts in most areas of development unfortunately. He is currently at a12-15 month old level and will be 3 in August. He is working so hard in therapy. I have just resigned from my work as a daycare supervisor, to help him full time to get him as far as we can for school in Sept. 2013. He is a ridiculously happy funny kid, they say the personality is part of the syndrome, but I refuse to believe that. I think he is just awesome all on his own.

The weekend of Pct 12 there is a North American meet up of Kleefstra families. That on it’s own is amazing as there are so few of us scattered all over the world, seeing other KS kids period is cool and talking to other parents who understand is something I am so looking forward to. In addition Dr. Kleefstra will come if enough families are going. She is based at a university in the Netherlands and is the only doc researching O’s syndrome, meeting her would be amazing AND he could participate in her research, she also offers advice. She often goes to the meet ups in the UK, but has never been to North America. Texas was picked as the location because there is a special needs amusmant park there.www.morganswonderland.com   (All the rides are accessible etc.)

Join  the Help Owen Get To Texas facebook group.

* myself nor my business, Joy In Your Kitchen(JIYK)/joyskitchen  does not endorse or receive renumberation from any of the products nor fundraisers involved.
 

And now on to the recipes! (This is a food blog after all – right?). Tonight since I got to relax all day for Mother’s Day – I thought I would blog on of both my moms, and my favorite sipping cocktail. The Bloody Caeser – Often imitated never duplicated!  So with that – Cheers to all the Mom’s out there!

Joy’s Bloody Ceaser (spicy).

A couple of notes here – yes use a Clam Cocktail (Mott’s is the most popular here in Canada – not sure where carries what brands), Clamato juice NOT tomato juice a Bloody Mary – does not a Ceaser make! .
Image
Celery Salt in a dish or rimmer
1 lime wedge & juice
1 lemon wedge & juice
2 ice cubes
5 shakes cayenne pepper sauce
7 shakes Worcestershire sauce
6 oz Clam Cocktail – well chilled
1.5 oz vodka of your choice
My secret ingredient (optional – but really just try it!) a splash of kosher pickle juice (yes you read that right – I said pickle juice – any will do really but I like the kosher style the best).

Run lemon (or lime) wedge over rim of glass.  Rim the glass in the celery salt.  Add 2 ice cubes, the juice of both the lime and lemon, add the rest of the ingredients, ending with the Clamato Juice.  enJOY!

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