Smoked Salmon Appetizer Crêpe

Smoked Salmon Appetizer Crêpe (click here to go directly to my YouTube video)

Ingredients

• 2 eggs
• 1 cup milk
• 4 tablespoons melted butter
• 1 cup plus 2 tsp.  Cream cheese
• 1 cup flour
• 8 tablespoons chives - chopped
• 1/8 tsp salt (optional)
• 1/2 cup smoked salmon lox
• 1/3 cup mayo - light
• 1 juice of 1 lemon
• 4 tablespoons capers
• 1/3 cup sour cream
• 3 tablespoons white wine
• 1 tsp. gruyere cheese - zested

Prep:

Easy Crepe batter

1. Add eggs, milk and 1 ½ tbsp. melted butter.
2. Whisk until combined.
3. Add salt to flour. Add this to the milk mixture and whisk until smooth. STRAIN batter through a fine wire mesh to remove lumps.
4. Add 2 tbsp. chopped chives to batter. Set aside.

Filling:

5. In the food processor add cream cheese (1/2 cup) with the salmon, mayo, lemon juice, 3 tbsp. chives & 2 tbsp. capers.
6. Process until blended. Remove from processor and spoon into a bowl. Hold in fridge until crepes and dipping sauce are made.

Dipping Sauce (optional)

7. The dipping sauce is blended by hand with a whisk and a bowl. Add together 1/3 cup  cream cheese- light, sour cream, 1 tbsp. chives, white wine, and gruyere cheese.
8. Whisk until smooth. Set aside.
9. Turn stove onto medium high and heat any non-stick fry pan.
10. With a paper towel slightly moisten the surface of the pan with melted butter. Remove any excess butter.
11. When pan is hot enough (test with a drop of water - if it sizzles it is ready) ladle 1/4 cup of Crepe batter on to the middle of your Crepe pan.
12. Immediately lift the pan. Tilt and rotate the pan so that the base is covered with a thin layer of batter.
13. Repeat this process until batter is finished. Crepes are cooked when they turn a light, pale golden brown. Excess Crepes can be stored in cooler or freezer for future use. Cover well with plastic wrap.
14. Re-butter the Crepe pan as needed to prevent sticking.
15. Assemble appetizer crepe by laying one crepe (best side down) on your board.
16. Spoon 1/4 cup of filling onto Crepe.
17. Add a few drops of lemon juice to filling.
18. Add 6 - 8 capers.
19. Roll up so that the crepe is a thin tube.
20. Cut on the diagonal and place on a small plate.
21. Top with a generous portion of the dipping sauce.
22. Garnish with capers, chopped chives and lemon wedges.

easy 7 ingredient dinner with Italian sausages or Jonathan's favorite

Recipe Title:  Easy 7 ingredient dinner with Italian Sausage ...Jonathan's favorite (click here to go directly to my YouTube video of this recipe)

By: Miriam Borys

Ingredients:

4 Potatoes – don’t peel new potatoes

Salt & pepper on top of potatoes

5 Carrots - sliced

1 ½ Onions – peeled & sliced thin

1 cup of brown rice

2/3 can to 1 can of tomato soup mixed with 2 cups of water (mix water with soup before pouring into casserole dish)

1 ½ cups strained tomatoes

Italian sausages - 10

Sliced vegetables with a ‘mandoline’ or by hand and layer in a casserole dish in the following order.

Potatoes, (salt & pepper) carrots, onions, rice, tomato soup, tomatoes & water, sausages

Bake in a 375 degree oven for 1 - 1/2 hours when using brown rice.

Vegetarian Dinner

1 potatoe - sliced
salt & pepper on potatoes

2 carrots - sliced

1 onion - sliced

½ cup quinoa

1 cup water

1 cup strained tomatoes
1/3 cup tomato soup
fresh thyme
options:  1 cup of sliced yams (cleaned but not peeled)

Combine all ingredients as above and bake for for 45 to 50 minutes.

thyme

How to make easy hummus with red grapes & sundried tomatoes

Recipe Title:  How To Make Easy Hummus with Red Grapes & Sun-dried Tomatoes with guest Sophia-Kathryn  (click here to go directly to my YouTube video of thisrecipe)

By: Miriam Borys

Ingredients:

1 can chick peas (540ml) – drained & rinsed under cold water

2 tbsp. tahini (sesame past)

1/3 cup olive oil

1/3 cup red onion

1/3 cup sundried tomatoes   

½ cup red grapes (optional but tasty)

1 lemon – zest & juice

1 tsp. fresh thyme

Salt & pepper to taste

Liquid to thin down the hummus (water, vegetable stock or chicken stock works well)

Rinse chick peas under cold water.
Add to a processor.
Add remaining ingredients including approximately ¼ cup of water.
Process until the hummus is the consistency desired.
Serve with vegetable sticks, crackers, pita bread or baguettes

Easy to make breakfast smoothie by Sophia-Kathryn

Recipe Title:  easy to make breakfast smoothie by Sophia (clickhere to go directly to my YouTube video of this recipe)

By: Sophia Kathryn Glatiotis & Miriam Borys

Ingredients:

1 cup blueberry

1 cup raspberries

4 tsp. honey

2 oranges – juice only

½ lemon – juice

½ lime – juice

2 cups juice (we used sparkling blood orange lemonade) but any juice can be used

In a blender combine all the fruits & juice.

Blend until smooth.

Serve in a tall glass.  Yields 5 breakfast drinks

Options: banana, watermelon, or any fruit you have available 

Easy Mexicali Chicken Bake with Auntie Janet

Recipe Title:  Easy Mexicali Chicken Bake with Auntie Janet(click here to go directly to my YouTube video of this recipe)

By: Miriam Borys & Janet Mathieson

Ingredients:

2 chicken breasts – boneless & skinless

1 ¼  cups cream cheese – room temperature

1  ½  cups salsa – chunky

1 ½ cups grated cheddar cheese

Rinse chicken under cold water and pat dry.
Cut chicken breasts into long strips and place in a single layer in a baking dish.
Completely cover chicken with a thick layer of cream cheese ensuring that all chicken is covered.
Dilute salsa with a ½ cup of water and pour over cream cheese covered chicken.
Bake for 30 minutes.
Cover with grated cheese of choice & bake for another 10-15 minutes until chicken is cooked.
Serve over rice, noodles, quinoa or mashed potatoes.

Easy Bake Tortellini with Auntie Jan

Recipe Title:   EasyBake Tortellini with Auntie Jan (click here to go directly to my YouTube video ofthis recipe)

By: Miriam Borys & Janet Mathieson

Yield 4

Ingredients:

½ onion – sliced (approximately 1 cup)

½ zucchini – sliced (approximately 1 cup)

½ package tortellini of choice (we are using the 5 cheese, whole grain store bought fresh)

315 ml pasta sauce – diluted with cold water so it is runny

1 ½ cups mozzarella & cheddar cheese – grated  

¼ cup pecorino romano cheese – grated for garnish

Cook Tortellini in boiling water for 5 minutes until just before tender. Avoid overcooking or the tortellini will be mushy.
Wash zucchini and slice thin.
Peel onion & cut ½ of the onion in thin slices.
Add onion & zucchini to the bottom of a baking dish.
Sprinkle ½ a cup of cheese over sliced vegetables.
Add semi cooked tortellini.
Cover with diluted pasta sauce & remaining mozzarella/cheddar cheese.
Bake in a 375 degree oven for 30-40 minutes until bubbling.
To serve spoon onto a plate or bowl and sprinkle Pecorino Romano cheese on top for a garnish.

Gluten Free Zucchini Cakes for Appetizers

Recipe Title:  Zucchini Cakes (Gluten Free) -  Appetizers (click here to godirectly to my YouTube video of this recipe)

By: Miriam Borys

2 zucchini – grated (2 1/2 cups) - skin on 

¼ cup cilantro – diced

2 tbsp.  onions or shallots

1/8 tsp. red pepper flakes

1-2 tbsp. egg

3 tbsp. gluten free flour

Cracked pepper

Salt

2 tbsp. pecorino romano cheese

½ cup grape seed oil

With a box grater or in the food processor grate zucchini until finely shredded.

In a mixing bowl combine zucchini with cilantro, red pepper flakes, egg, gluten free flour, diced onions, grated cheese, salt and pepper to taste.

Mix until it is slightly moist and all the flour has disappeared and is mixed in.

Spoon into a hot frying pan with hot oil.

Fry until golden brown, turning once to brown each side.

Serve with a small bowl of soya sauce (Tamari for gluten free) for dipping.

Makes 12 zucchini cakes.

Easy & Quick Cauliflower Rice with Cori (Gluten Free and Calorie wise)

Recipe Title: Easy & Quick Cauliflower Rice with Cori, Gluten Free and Calorie Wise (clickhere to go directly to my YouTube video of this recipe)

By: Miriam Borys & Cori Busby

Ingredients:

1 tbsp. olive oil or coconut oil|
3 cups cauliflower – shredded
1/8 cup onion
2 garlic cloves
2 tbsp. Tamari soya sauce (gluten free)

Heat oil in sauté pan. 

Add garlic and sauté but do not brown.

Add cauliflower and onion. 

Continue to sauté until cauliflower is cooked.

Reduce heat and add Tamari (soya sauce) and stir until combined.

Serve hot.