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Ingredients:

5 whole roasted red peppers
1 head roasted garlic
1/4 cup finely chopped onion
3 tbsp extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp basil
1/4 tsp oregano
1/2 cup finely chopped Kalamata olives
8 oz jar finely chopped marinated artichoke hearts (in oil)

Directions:

Roast the garlic and red peppers. Remove the skin from the peppers and chop them into small pieces.

Fry the onion at low heat in olive oil just until translucent. Do not overcook. Add all other ingredients and bring to a boil. Let simmer for 5 minutes, then transfer to a sterile jar. You can preserve this using a canner, or keep in the refrigerator for 3 weeks.

Serve with bread or crackers, or as a condiment for meat, poultry or fish.

Ingredients:

1/2 cup balsamic vinegar
1/2 cup soy sauce
1/2 cup sugar
2 cloves minced garlic
1 tbsp grated fresh ginger
3-4 lbs boneless, skinless chicken breasts
pepper to taste

Directions:
Combine all ingredients except the chicken in a bowl and stir until sugar dissolves. Pour into a ziplock bag, add the chicken and turn to coat it well. Marinate overnight.

Transfer chicken and marinade to a heavy nonstick skillet.

Bring to a boil over medium heat, and reduce to low. Cover the skillet and simmer for 15 minutes, or until chicken is cooked. Place chicken in a warm oven when done.

Increase heat to medium and cook the marinade until syrupy, stirring constantly. Return chicken to skillet, coat it with sauce, and serve with rice.

Notes: You can use whole breasts, or cubed.

This recipe is adapted from a recipe I found in Suzanne Somers Fast & Easy. I added the spinach and made some other modifications, and a family favourite was born.

Ingredients:
1 pound ground beef
1 small onion, chopped
1 cup heavy cream
3 eggs, beaten
3 cups shredded cheddar
salt & pepper
1 pkg thawed chopped spinach
½ cup grated Parmesan cheese

Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with Pam or other non-stick spray.

Brown ground beef in a skillet over medium heat. Add onions and cook for another 3 minutes. Remove pan from heat, and add cream, eggs & cheese. Squeeze all water from spinach, add to the beef mixture. Season with salt & pepper. Pour mixture into baking dish, and sprinkle with Parmesan. Bake for 20-25 minutes, or until firm. Serve with a dollop of sour cream.

Notes:
Make sure all water is drained from spinach, or your casserole will be watery. I put the spinach in cheesecloth and squeeze the water out.

You can substitute ground turkey for the beef, or other kinds of cheese if you prefer. It is good with Swiss or mozzarella.

These are a wonderful treat. Make sure to eat them immediately after they come out of the oven so that they don’t overcook. I like to make them for Valentine’s day in little tinfoil heart-shaped cups that I buy at the grocery store.

Ingredients:
2 tbsp plus ¾ cup butter, divided
1 bar 62% cacao bittersweet chocolate, broken into sections
3 large eggs
3 large egg yolks
¼ cup plus 1 tbsp sugar
1 tsp vanilla
1 tbsp all-purpose flour
Powdered sugar

Directions:
Preheat oven to 425F. Generously butter six 6oz ramekins or custard cups with 2 tbsp butter.

Stir ¾ cup butter and chocolate in medium saucepan over low heat until chocolate is melted and mixture is smooth. Beat eggs, egg yolks, sugar and vanilla extract in large mixer bowl until thick and pale yellow, about 8 minutes. Fold 1/3 of chocolate mixture into egg mixture. Fold in remaining chocolate mixture and flour until well blended. Divide batter evenly among prepared ramekins. Place on baking sheet.

Bake for 12-13 minutes or until sides are set and 1” centers move slightly when shaken. Remove from oven to wire rack.

To serve, run a thin knife around top edge of cakes to loosen slightly; carefully invert onto serving plates. Life ramekins off of cakes and sprinkle with powdered sugar. Serve immediately.

A recipe passed down from my mother. I believe that she got it from my Aunt Cathy, but I could be wrong. Other names are Mean Momma’s Mountain Mudslide (as it is known in my family) and The Next Best Thing Since Robert Redford. Dieters beware!!!

1st Layer
1 cup flour
½ cup butter
½ cup Chopped nuts (optional – I usually use pecans or almonds)
¼ cup icing sugar

Mix together and press into a 9” X 13” pan and bake at 350º for 15 minutes or until golden brown. Remove from oven and let cool.

2nd Layer
8 oz. Cream cheese
1 cup icing sugar
1 cup cool whip

Mix together and spread on top of the first layer, after it has cooked and cooled.

3rd Layer
1 2 ounce package chocolate instant pudding
1 2/3 cups milk

Mix together and let partly set, then spread evenly over the second layer.

4th Layer
Top the third layer with cool whip, then sprinkle with chocolate shavings and or chopped nuts.

Refrigerate until ready to serve.

These are healthy and delicious. A great snack after working out, or if you just need extra protein throughout the day!

Ingredients:
1 cup natural peanut butter (smooth or chunky)
1 ½ cups honey
2 cups whey protein powder (chocolate or vanilla)
3 cups dry oatmeal (not instant)

Optional:
¼ cup cocoa powder (to make it more chocolatey)
¼ cup dried cranberries, chopped nuts, chocolate chips, etc.

Directions:
Combine peanut butter and honey in a large pot, and warm it up over low heat long enough to melt the peanut butter.

Remove the pot from the heat, and add the protein powder and oatmeal, and any optional ingredients. Stir until well combined.

Press into a 9×13 pan, and allow to cool slightly. Cut into 16 equal sized bars. Wrap in saran wrap or tinfoil. They will keep for several weeks in the refrigerator.

Not my recipe, but one from a friend. I love this granola!

Ingredients:
4 ½ cups rolled oats
¼ cup oat bran
½ cup sunflower seeds
2 teaspoons ground cinnamon
½ cup sliced almonds
1 cup chopped pecans
½ teaspoon nutmeg
1/3 cup vegetable oil (I use safflower)
½ cup real maple syrup
2 tablespoons molasses
2 teaspoons vanilla
¾ cup crystallized ginger, chopped into small pieces
¾ cup dried cranberries

Directions:
Preheat oven to 250F.

Mix together the dry ingredients (except fruit). Combine the wet ingredients in a measuring cup, and pour into dried. You’ll need to stir and really mash it around to get it all combined – it may seem at first as though it can’t possibly be enough liquid to cover everything. Pour into prepared pan.

Bake in oven 40-45 minutes, stirring at 10 minute intervals, until golden brown. Let granola cool, then add fruit and stir to combine. Store in an air-tight container, and serve with yogurt.

Hi, I’m Kim, and everyone calls me the kitchen witch… welcome to my kitchen!

Since I get so many requests for recipes, and I try so many new things in the kitchen, I thought I’d start up a blog so that I can share recipes and discuss my experiments, and the joys of creating edible delights for my family and friends.

Grab a chair, a cup of coffee, and relax. There is magic in my kitchen!