It’s a momstown.ca #FoodFriday and today’s recipe is a simple yet delicious salmon in parchment. This effortless fish recipe is fast, fresh and flavourful, like little baked packets of spring. You might even get your kids to eat their vegetables!
Hop on over to momstown.ca and check out the fabulous (and I think quite chic!) recipe: http://momstown.ca/recipe/breezy-springtime-salmon-packets
Hooray! Spring is finally here and I am ready to start thinking about sunshine, flowers, Easter and all sorts of delicious springtime things to eat! I have an amazing #GayLeaMom recipe to share today featuring Ivanhoe Old Sharpe Cheddar that is perfect for Easter gatherings. These sweet and savoury Cheddar and Pancetta Scones are light and flaky (thanks to Gay Lea butter of course!) and are perfect for your Easter breakfast or brunch, or simply paired with coffee or tea for an afternoon treat. These are simply delicious thanks to the paring of Ivanhoe’s rich and creamy Old Sharpe Cheddar with the salty pancetta.
Gay Lea’s Ivanhoe Cheese has gained an enviable reputation for its high quality, aged cheddar cheese and specialty cheeses. As the oldest cheese company of its kind in Canada, it still remains a local attraction in the hamlet of Ivanhoe! They produce award-winning artisan cheddars, as well as an extensive selection of specialty cheeses including Naturally Smoked Gouda and flavoured Monterey Jacks. They even offer Kosher and Halal varieties.
This recipe is fast and easy to make and sure to impress. The scones are best eaten the day you have baked them. This recipe freezes beautifully so I highly recommend popping a few completely cooled scones into the freezer so you can enjoy later (if your family doesn’t eat them first!).
Recipe makes 12 scones.
- 1 1/2 cups all-purpose flour
- 1/2 cup cake & pastry flour
- 2 1/2 tsp baking powder
- 2 tbsp granulated sugar
- 1/2 cup Gay Lea Unsalted Butter
- 1 cup Ivanhoe Old Sharpe Cheddar Cheese, shredded – plus approximately 1/2 cup more for sprinkling on top of finished scones
- A heaping 1/2 cup of diced pancetta (I used an entire 0.120 kg package)
- 1/2 cup 1% buttermilk
- 2 large eggs (one for the batter, and one for egg-wash before baking)
- Cook diced pancetta until fully cooked and browned, drain, and place on paper towel lined plate to absorb excess fat. Cooked pancetta will yield you 1/2 cup.
- Preheat oven to 375 degrees and line a baking sheet with a silpat liner or parchment paper.
- Sift flours and baking powder into a large bowl, then whisk in the sugar.
- Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has the texture of coarse meal.
- Stir in the shredded cheddar cheese with a fork.
- In a small bowl, whisk together the buttermilk and one egg then pour over the flour mixture, and stir lightly with a fork until dough comes together.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate all of the flour. Pat dough into a 8 inch round and then cut into 12 wedges.
- In a small dish, whisk the second egg in preparation for the egg wash.
- Transfer the 12 wedges to your baking sheet and brush each wedge with egg wash using a pastry brush.
- Bake until scones are golden brown and cooked through, 22 minutes. Remove from oven and sprinkle each scone with additional cheddar cheese (about 1 tsp per scone), and place scones back into oven for 1 minute to melt the cheese. Remove from oven, let stand 5 minutes and then move to a cooling rack to cool completely.
Be sure to checkout the Gay Lea website at www.gaylea.com, which includes great recipes and information on all of their products. You can also sign up for the Gay Lea newsletter which is filled with seasonal recipes, exclusive coupons, lifestyle tips and more: www.gaylea.com/news-views/newsletter
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
Well it’s already the “hump day” of March Break here in Ontario. If you are like us and you are staying close to home, and filling your days with day-trips, arts and crafts, play dates, and some fun in the kitchen then this post is for you! My delicious muffin recipes are a great way to get your kids into the kitchen and enjoy some hands-on baking and learning (go-ahead make a mess and don’t worry!). I had a great time with my 6 year old measuring, pouring, cracking eggs, talking about what the ingredients do, and taste-tasting of course!
Below are all of the muffin recipes posted on my blog, and I have somewhat ranked them in order of my favourites (the Blueberry Buttermilk are truly my faves – just baked a batch yesterday – no fail deliciousness!).
Blueberry Buttermilk Coffee Cake Muffins
Banana Muffins with Nutella
Better Banana-Blueberry Muffins made with Coconut Oil & Maple Syrup
Banana Milk Chocolate Chip Muffins
Orange Cranberry Sour Cream Muffins
Banana Chocolate Chip Mini Muffins
Cherry Streusel Muffins
Healthy Mini Olive Oil Muffins with Banana, Carrot, Cranberries & Raisins
Healthy Pumpkin-Banana-Cranberry Muffins made with Coconut Oil
I fell in love with corned beef hash on my annual summer vacation to Cape Cod, where we visited Keltic Kitchen, an authentic Irish breakfast restaurant that has lines out the door every day.
I have recreated their famous hash just for momstown.ca and St. Patrick’s Day. I took a short cut and bought some corned beef at the deli counter, and the results were fantastic! Two thumbs up from the hungry men in my life—my Dad and my husband! You can serve the hash with or without the eggs, which cook quickly at the very end, but I highly recommend adding the eggs and cooking them with slightly runny yolks – yum!
Head on over to momstown.ca for the full recipe and step-by-step instructions!
Delicious blondies cut into shamrocks using a 3 inch cookie cutter and topped with melted white chocolate and sparkly green sprinkles create adorable treats for St. Patrick’s Day!
- 1 cup unsalted butter, melted
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp Kosher (coarse) salt
- 1/2 cup white chocolate chips, plus more for “icing”
- Green sprinkles
- Pre-heat oven to 350 degrees and line a 9 x 13 inch baking pan with parchment paper.
- In the bowl of an electric mixer combine melted butter and sugars until smooth.
- Add eggs and vanilla and stir until fully incorporated.
- Add flour and salt and stir until a smooth batter forms.
- Stir in white chocolate chips.
- Pour into baking pan into a even layer.
- Bake for 30 minutes, until golden and a toothpick comes out clean.
- Let cool for 10 minutes in the pan then remove blondies from pan using the parchment paper to lift out.
- Once completely cooled, use a 3 inch shamrock cookie cutter to cut out shamrocks.
- To coat tops in sprinkles, melt white chocolate and then smooth over the top of the shamrock blondies in a thin layer. Top with sprinkles, tapping off excess. You will need about 1 tbsp of chocolate chips for every 2 shamrocks (if using a 3″ cutter). You should get 8-10 shamrocks from a 9 x 13 pan using this size.
Recipe adapted from marthastewart.com
It’s March, and I am done with Winter and ready for Spring! To get me in the mood I made this delicious fresh and light lime tuna salad wrap with Neal Brothers all-natural Lime Mayonnaise! The beautiful creamy mayo had a fresh light lime flavour that pairs perfectly with canned tuna (one of my faves). The addition of green onion, finely chopped red pepper and cilantro adds freshness and crunch, along with finely shredded romaine and some julienned carrot which served as a bed for the tuna salad. Serve the tuna salad in a wrap or on top of a fresh salad – you can add more veggies including cucumber, celery and tomato which would be delicious! Thank you Neal Brothers, your mayo is fantastic! Be sure to check out my other Neal Brothers post featuring the Sriracha and Truffle mayo on my Steak Sliders!
- 120g can of your choice of tuna (I used a can of solid light tuna in water)
- 2 heaping tablespoons of Neal Brothers Lime Mayonnaise
- 1/8 cup of finely diced red pepper
- 1 green onion (scallion), finely chopped
- 1/8 cup of chopped cilantro
- Shredded romaine lettuce (about 1 cup total for 2 wraps – 1/2 cup per wrap)
- 1 carrot, julienned (I have a handy dandy julienne peeler which I love and makes this super easy!)
- 2 large flour tortillas or other wrap of your choice
- Combine tuna and mayonnaise in a bowl.
- Stir in red pepper, green onion and cilantro.
- Place wrap on a plate and top with 1/2 cup of shredded romaine, then half of the julienned carrot.
- Top with half of the tuna salad.
- Roll up wrap, slice in half and serve.
Recipe makes 2 large tuna wraps or serve on top of salad if desired.