CK's Caprese Salad

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CK's Caprese Salad

This is quite possibly the simplest thing in the world to make. I almost feel as if i'm cheating by posting it as a recipe. However-- I couldn't resist letting you in on what is possibly my favourite snack of all time. Enjoy:)

• 3-4 roma tomatoes
• 6 bocconcini mozzarella balls
• a handful of basil leaves
• balsamic reduction
• olive oil (just a drizzle)
• Salt & Pepper

Directions:

1. Slice roma tomatoes  
2. Tear basil leaves and place on top of each tomato slice
3. Slice bocconcini mozzarella balls and place slice on top of each tomato
4. Drizzle olive oil and balsamic reduction over the whole shebang and top with salt and pepper.

Portobello & Creamy Goat Cheese Rolls

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Portobello & Creamy Goat Cheese Rolls

Recipe courtesy of M.Lamb

The most addictive starter I have ever tasted. Beware-- these little guys are so chocked full of garlicky flavour, you will need to ensure your significant other has at least one with you!

• 6 large wraps
• 3 large portobello caps
• 1 romaine heart
• 1 cup soft goat cheese
• 1 head garlic, minced
• 1 tablespoon olive oil

Directions:

1. Slice portobello caps and sauté in olive oil until softened (about 5 minutes) 
2. Spread goat cheese on entire wrap, and arrange romaine heart, cooked portobellos and minced garlic in a straight line down the centre of the wrap.
3. Roll wrap and cover tightly in seran wrap.
4. Chill for 20+minutes and slice into 1" circles.

Roasted Garlic Hummus & Desert Chips

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Roasted Garlic Hummus & Desert Chips

This recipe is so tasty-- and super cheap to make! You'll wonder why you've been buying store-bought hummus and pita chips for so long.  

• 6 pitas
• 1/2 cup olive oil + 4 tablespoons
• coarse salt (to taste)
• 2 cans chickpeas
• 2 tablespoons tahini
• 1 lemon, juice of
• 1/4 cup warm water
• 2 heads of garlic

Directions:

Hummus:

1. Preheat the oven to 375 degrees F. 
2. Cut the tops off heads of garlic and coat in olive oil and salt & pepper. Wrap tightly in foil and bake for 1 hour (until cloves are caramel coloured)
3. After garlic has cooled, squeeze out cloves into food processor. Add rinsed and drained chickpeas, tahini, lemon juice, 4 tbsp olive oil and warm water to food processor as well and blend until smooth. If mixture seems too thick add more olive oil a little at a time. 

Desert Chips:

1. Preheat oven to broil (500 degrees F)
2. Peel pitas in half, and brush olive oil on the inner side of both pieces. Cut circle in half, and then cut each half circle into triangles.
3. Place on baking sheet and bake (watching closely) for 3-4 minutes until golden brown.
4. Remove from oven and promptly sprinkle with coarse salt.

Bacon Cheddar Muffins

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Bacon Cheddar Muffins

As strange as it sounds-- these muffins remind me of yardsales. When I was little my dad would make these when he needed my sister and I up early, awake and filled with sustenance. They now serve as great Sunday morning surprises when we have guests stay over. 

• 8 slices of bacon
• 2 cups AP flour
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 tsp salt
• 1 1/2 cups shredded old Canadian cheddar cheese
• 1 egg, beaten
• 1 cup milk
• 3 tablespoons butter, melted

Directions:

1. Preheat the oven to 400 degrees F. 
2. Cook bacon until crisp. Drain well, reserving 1 tablespoon drippings.
3. In a large bowl combine flour, sugar, baking powder and salt, stir in cheese and cooked bacon.
4. In a small bowl combine egg, milk, butter and reserved bacon drippings.
5. Add wet ingredients to dry ingredients and stir until moistened.
6. Divide batter among six large 3 inch greased muffin cups (Cups will be very full).
7. Bake in preheated oven for 25-30 minutes. Makes 6 muffins.

Bruschetta on a Crostini

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Bruschetta on a Crostini

This Bruschetta is a great go to for a Tapas style dinner-- or what my family likes to call "A-little-bit-of-everything". It's also an impressive party hors d'oeuvre. On a Side Note: CK likes these with a thin slice of extra spicy salami placed under the tomato mixture-- it's quite tasty! 

• 7 roma tomatos
• 1 head of garlic
• 2 tablespoons fresh basil
• 1/4 cup balsamic vinegar
• 4 tablespoons olive oil
• Salt & Pepper (1/4 tsp ea.)
• 1 baguette
• 1/2 cup (1 stick) butter
• 1/2 cup unripened goat cheese

Directions:

1. Preheat the oven to 375 degrees F. 
2. Slice baguette into 1-2 inch slices. Butter both sides and lay on baking sheet.
3. Bake for approximately 10 minutes, then flip and bake for an additional 5 (Please note: Since my oven was made sometime during WWII, cooking times may differ. Be diligent about checking the bottom of the Crostini, and when its golden brown, flip.
4. In the meantime, cut roma tomatoes in half and remove pulp and core. Chop into 1/2" pieces and place in large bowl.
5. Mince garlic and chop basil and add to bowl with tomatoes.
6. Drizzle balsamic vinegar and olive oil into bowl and add freshly ground black pepper and salt
7. Mix well, spread goat cheese on crostini and top with tomato mixture- voila!

Chocolate Oatmeal Cookies

Pin It Chocolate Oatmeal Cookies

These are the best Oatmeal cookies ever. They're soft and chewy and can be infinitely altered. I added chocolate chips to these ones, but dried cranberries, white chocolate, walnuts or raisins would be great options as well.

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats
• 1 cup milk chocolate chips (optional)

Directions:

1. Preheat the oven to 375 degrees F. 
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Mix in chocolate chips.
3. Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
4. Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ratatouille Tart

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Ratatouille Tart

Adopted from Smitten Kitchen

This is my favourite dish to make for my vegetarian friends. They appreciate the gesture, and it's delicious enough to satisfy even the most vocal carnivores.

• 1 Package frozen puff pastry (I use Tenderflake)
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/3 cup canned plain tomato sauce
• 2 tablespoons olive oil
• Salt and pepper
• Few sprigs fresh thyme
• 1 cup crumbled feta

Directions:

1. Heat the oven to 375°F. Flour your work surface and roll out puff pastry until roughly 11x15" Lay pastry on baking sheet and prick with a fork.
2. Spoon tomato sauce evenly over pastry as you would a pizza. Leave a bit of a border around the edge.
3. Slice your vegetables in very thin round slices (A mandoline would work well-- or I use my food processors slicing disc)
4. Arrange vegetable slices alternating in rows over your tomato sauce.
5. Drizzle olive oil over vegetables and season with salt and pepper. De-stem thyme leaves and sprinkle on top.
6. Bake in oven until pastry is puffed and golden brown and the vegetables look softened (approx. 25-30 minutes). Remove from oven and sprinkle crumbled goat cheese on top.
7. Slice with a pizza cutter and enjoy!