Cauliflower Wings – Must Try!

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baking, cauliflower, cauliflower wings, cooking, delicious, easy dinners, eat, food, fresh, garden, quick cooking, simple entertaining, summer, summertime, tacos, wings

So Pure Kitchen just opened up in Kanata and now I eat, sleep and dream about their cauliflower wings.

And as much as I would love to eat there every single day, I needed to come up with my own recipe for making cauliflower wings in the oven.

These were pretty delicious I must admit they will curb my craving for the PK version. They are great as a appetizer, on tacos, in a wrap instead of meat or on top of a salad.

Here’s what you need:

(Preheat your oven to 425 degrees)

• 1 Head cauliflower cut into bite sized “wings”
• 1/2 cup flour
• 1 tsp garlic and onion powder
• 1/4 tsp chipotle powder
• 1/2 tsp salt
• 1 cup water
• A good squeeze of sriracha
• 2 tablespoons melted butter
• 1 tablespoon sriracha
• 2 tablespoons Mirin or 1 tablespoon maple syrup

Steps:

1. Cut up the cauliflower
2. Make batter with the flour, garlic and onion powder, water and sriracha
3. Toss wings in batter with your hands. Make sure they are all covered
4. Lay out on a parchment paper covered baking sheet
5. Bake in oven for 25 mins
6. Remove from oven and toss wings with melted butter, mirin and sriracha mix
7. Put back in oven for 15 mins
8. Devoir
9. As much as I would like to say this is 1 serving, it is not. It is 4 servings. But you don’t need to share with anyone. 😉

Drop me a note and let me know how you liked them!

Enjoy

Www.monicaskitchen.com

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The BEST Mexican Corn Salad recipe

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avocado, cooking in 15 minutes, corn, easy cooking, easy dinner, easy dinners, easy salads, eat, eating, entertaining, feta, food, fresh, fresh cooking, grill, light dinners, quick cooking, simple entertaining, summer, summer salads, summertime, tomatoes

It’s late summer and corn is in season right now in Ontario and it is DELISH! I know after a few meals of corn on the cob we all want to switch it up a little … so this is a perfect alternative to corn on the cob.

Not sure if you are familiar with Mexico’s all-dressed corn-on-the-cob…but this recipe turns it into a summery salad. If you don’t like spicy foods, use smoked paprika in the crema; otherwise, chipotle powder or canned chipotles gives the salad an authentic smoky kick or in a pinch use Sriracha. The crema is also delicious with nachos, on burgers, chicken, grilled fish, honestly anything!

Chipotle Lime Crema

• ½ cup (125 mL) mayonnaise (reduced fat is fine)
• ½ cup (125 mL) sour cream
• 2 Tbls fresh lime juice
• Finely grated zest of 1 lime
• 1 clove of garlic finely chopped
• ½ tsp cumin powder
• 1 tsp smoked paprika or ground chipotle pepper
• Salt to taste

Corn Salad

• 6 cobs of corn, shucked
• 1 orange pepper diced finely
• ⅔ cup dice finely a Vidalia onion
• 1 pint cherry tomatoes, halved
• 2 whole avocados diced
• ½ cup chopped cilantro
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• Salt and pepper to taste
• 4 cups arugula (the peppery taste is a nice compliment to the sweetness of the corn)
• 1 cup (250 mL) crumbled feta or cotija cheese if you can score that
• Lime wedges

 

Step by Step:

For the crema, whisk all the ingredients in a mixing bowl. Transfer to an airtight container. Refrigerate at least 24 hours and up to 1 week.

Preheat grill to high. Clean and oil barbecue grate. Place corn on grill. Cook, turning occasionally, until cooked through, 8 to 10 minutes. (Alternatively, you could boil the corn in unsalted water for 5 minutes then quickly char it directly on the flame of a gas burner.) Transfer to a baking sheet and cool completely.

* TIP! Start with a large bowl and then place a smaller bowl upside down. Stand corn on end. Slice downward with a sharp knife to cut kernels away from cob. Less Mess!  Place corn in a large mixing bowl with onion, peppers, avocados, tomatoes, cilantro, olive oil, lime juice, salt and pepper. Mix.

For each serving, place a little mound of salad greens in a bowl, if using. Spoon in some corn salad. Top with a dollop of crema and sprinkle with feta. Serve with lime wedges.

Enjoy!

www.monicaskitchen.com

 

Bakery Style Buttermilk chocolate chip muffins

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bakery, baking, butter, buttermilk, chocolate, dessert, eat, entertaining, food, kid friendly, kids, kids baking, mini muffins, muffins, simple entertaining, sugar, summer, summertime, treats

First let me start by giving credit where credit is due, this recipe was given to me by a friend who found it on Pinterest these have got to be some of the best chocolate chip muffins I have ever eaten. I have tweaked the original recipe a bit, so here is my version. 

Chloe makes them at least every 10 days or so, they freeze incredibly well all you need to do is take a muffin out of the freezer put it in the lunch bag and by snacktime it’s thawed, Voila! These are a winner winner.

 INGREDIENTS:

1 1/4 cups buttermilk
2 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3/4 cup granulated sugar or vanilla bean sugar 

1/2 cup butter, melted

2 larges eggs beaten 

1 tbsp vanilla bean paste or the best extract you can find 
1 1/2 cups miniature chocolate chips

sanding sugar for sprinkling on top – makes all the difference. 

DIRECTIONS:
Preheat oven to 425ºF. Use muffin liners or Grease a 12-cup muffin tin with non-stick cooking spray. This recipe makes 12 large and 12 mini muffins.
In a larger bowl, mix together the flour, baking powder, salt and sugar. Add the butter, eggs, vanilla, and the buttermilk. Stir JUST until a batter with lumps forms.

Fold in the chocolate chips.

Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).

Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for 2 minutes before removing from the tin and serving.

Enjoy! 

http://www.monicaskitchen.com (new website coming soon!) 

Avocado & Eggs on Toast

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avocado, breakfast, eggs, meals in 5 minutes, summertime, toast

I have been obsessed with avocados lately. They are delish. So creamy and rich, nothing beats a ripe avocado. 

Here is a simple and easy breakfast that takes 5 minutes and will hold you until lunchtime. It is full of protein and healthy fats.

What you need:

1. 2 eggs
2. 1 slice of toast
3. 1/2 avocado
4. Sliced cherry tomatoes
5. Fresh cilantro, basil, chives 
6. Pinch of salt and sriracha (optional)

Toast the bread. Smash your avocado. You can just have the avocado plain or mix it with herbs and tomatoes. Fry your eggs and cook them to your likely. Eat. 

   

  

 

   

     

Delish! Mini sliders

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BBQ, Burgers, easy dinners, kid friendly, mini burgers, sliders, summertime, tapas

Sliders… Otherwise known as mini burgers. Easy to make, easy to eat. 

The staples are easy, mini slider buns, ground beef, turkey or pork and seasonings.

The fun thing you can do with sliders is change up the toppings so you have a few different flavors.
Here are a few options.

1. BBQ sauce, applewood smoked bacon and fried onions

2. Avocado, basil aioli, Boursin cheese

3. Caramelized onion, roasted garlic aioli and provolone cheese

4. Avocado, sundried tomatoes and crumbled feta 

5. Chipotle mayo, extra old cheddar and candied bacon.

So next time you want burgers, make mini ones. And set up a whole bunch of different toppings and have fun! 

 

  

  

Simple and Delicious Marinara Sauce

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eat, food, Italy, marinara sauce, pasta, pasta sauce in minutes, summertime, tomatoes

There are so many ways to make marinara sauce and everyone has their personal preferences. A marinara sauce can be whipped up fresh pretty quickly – here’s how.

4 Ingredients

There are a few must haves to make the best marinara sauce in my opinion.

1. San Marzano tomatoes
2. Fresh basil
3. Parmesan cheese rinds
4. Immersion blender

Parmesan cheese rinds as such a depth of flavor to the sauce

I definitely prefer canned San Marzano tomatoes. These tomatoes are picked at their peak in the Campania region of Italy, where they grow in the volcanic soil. They are a low acid, meaty tomato and make an excellent tomato sauce.  Most grocery stores carry the canned San Marzanos now. I bought a HUGE can at Costco for 6$ 100oz. That was a steal because the local grocery stores sell a 28 oz can for 4.99.

If you use tomatoes that you feel are a little acidic, the trick is to add just a little sugar to the sauce.  My mom used to do this all the time. It softens that acidity.

Ingredients:

¼ cup extra-virgin olive oil
8-10 garlic cloves, peeled
1 100 ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
kosher salt
Parmesan cheese rinds
20 fresh basil leaves
freshly ground black pepper and salt to taste

Directions:

Heat the oil in a large nonreactive saucepan over medium heat. Mince the garlic cloves with a knife, toss them into the oil, and cook, about 2 minutes.

Carefully slide the tomatoes and their liquid into the oil. Bring to a boil, and season lightly with salt. Lower the heat so the sauce is at a simmer, and cook, breaking up the tomatoes with a whisk or spoon, add the Parmesan cheese rinds, cook until the sauce is chunky and thick, about 30 to 40 minutes. Stir in a huge bunch of basil (mine was from my garden) about 5 minutes before the sauce is finished. Taste the sauce, and season with salt and pepper if necessary.

Mince your garlic cloves

Saute garlic in olive oil for 2 minutes. Be careful not to brown the garlic or it will add a bitter taste.

Add the tomatoes

Add the Parmesan cheese rinds to the sauce

Add basil at the end of cooking

Eat

My best tip for making a marinara sauce, though, is to puree it.  Some people think it’s bad to puree the sauce, but I think that’s just wrong.  If you are using canned whole tomatoes, there is something about pureeing the sauce that deepens the flavor.  It makes a big difference. An immersion blender is the handiest thing to have for this.  If you don’t have one, get one – you will love it.  It can be very messy to transfer hot soup or sauce to a blender.

The sauce freezes very well.  I let my sauce cool overnight in the fridge with the Parmesan cheese rinds still in the sauce. I like freezing the sauce instead of canning it, just because it’s so much easier.  I just pour the sauce in a Tupperware container and throw it in the freezer. Or to make a lovely gift for someone, pour the sauce into some jars, add a label and viola! Dinner is served.

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I am a girl who loves food. I grew up with a Mom who was an excellent cook. She wrote a cookbook when I was a child, and as they say, the rest is history. Started a catering business in 2005 and haven’t looked back. I am a mom to 2 beautiful girls and I want them to love food as much as I do. In the meantime, I love life and love my job @ http://www.monicaskitchen.com

Roasted Asparagus – A Must Try

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asparagus, food, summertime

I have to admit, for 30+ years I hated asparagus. The texture, the taste and most importantly the smell. I avoided asparagus like the plague, until now.

Roasted Asparagus

So what is the upside of eating asparagus?

1. Asparagus is loaded with fiber, vitamin C, B6, E, vitamin K, and many more. Vitamin K is for bone health and folate, which aids in cell development and may help prevent anemia. All around it is a great vegetable to eat.

2. It’s super versatile. You can blanch it for vegetable platters, stir fry it, roast it or grill it.

What is the downside?

1. TMI – Your pee smells. When asparagus is digested, the amino acids break down in our bodies to release that famous “asparagus” smell in urine. Surprisingly not everyone is affected by this, but not to worry, this is totally normal, and luckily, not permanent.

Roasted Asparagus

The whole recipe takes no more than 4 minutes to put together and 10 minutes to cook. It is simple and delicious and I am now converted.

Here’s what you need:

• 1 bunch asparagus, trimmed
• 1 – 2 tbs olive oil
• 1 garlic clove, minced finely
• 1/4 cup freshly grated Parmesan cheese
• pinch each salt and pepper

On a rimmed baking sheet covered with parchment paper, toss together asparagus, olive oil, garlic, Parmesan, salt and pepper. Roast in a preheated 425ºF oven, until tender-crisp, about 10 minutes. Remove from oven and eat. Leftovers can be used in salads, pastas or as part of a antipasto platter.

Try it today, it is delicious. I am converted.

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I am a girl who loves food. I grew up with a Mom who was an excellent cook. She wrote a cookbook when I was a child, and as they say, the rest is history. Started a catering business in 2005 and haven’t looked back. I am a mom to 2 beautiful girls and I want them to love food as much as I do. In the meantime, I love life and love my job @ http://www.monicaskitchen.com