Brie Bacon and Cranberry Flatbread

This is my 100th Post!!!  I love this blog. It's a hobby, keeps me entertained, creative and cooking.  Always cooking.  I make no money doing this but I gain major satisfaction knowing people are reading it and trying the recipes.  Thank you to all that read!!!  I've had over 9300 hits and that number goes up everyday.
This recipe came to mind while wondering what to make as an appetizer for a cookie exchange I have with my cousin's, aunt and mom.  I tried it out on the girls only without the walnuts and touch less Dijon....it was really tasty.  The next day, I tried it out on my husband only this time amping up the Dijon slightly and adding the walnuts.  SLAM DUNK people!!  It was soooo good and the man moaned his way through it and as I've said before, that's a good sign. This makes an amazing appetizer and it's so simple.  Sweet, salty, savory, creamy....seriously, what's not to like. 
I used a jarred higher end cranberry sauce from Epicure Selections but you could most definitely use leftover or another good quality sauce.


Oh yeah.......

...mouthwatering ridiculously good.

Brie, Bacon and Cranberry Flatbread

Makes 16 Pieces

2 Naan Bread
3 tsp Dijon Mustard
1/4 cup good quality Cranberry Sauce
4 slices of cooked bacon or pancetta, crumbled or sliced
200 gr Brie (1 small wheel), sliced
3 tbsp toasted Walnuts

Pre-heat the oven to 350F.  Layer each flat bread with each of the ingredients in the order above.  Place in the oven (I did them directly on the racks) for 5-7 minutes.  Slice into 8th's and serve!

Warm Goat Cheese and Artichoke Spread

Tis the season for appetizers.  I've said it a million times before, I love them.  I make meals out of them.  It's probably my favourite way to eat.  I think I have a slightly unhealthy obsession with them as well and I'm constantly looking for a reason to come up with a new recipe.  This is one of them and I'm quite happy about it.
Instead of lunch on a Sunday while baking Christmas cookies, my cousin and I opted for this and a bottle of bubbly.  Not a damn thing wrong with that.  It was really good and super easy to whip up.  I made it a few hours before to let the flavours mingle as well.  She's a tasty one!

Warm Goat Cheese and Artichoke Spread

Serves 4-6

140 gr Soft Goat Cheese
3/4 cup artichoke hearts, canned and finely chopped
1 clove garlic, finely chopped
1 tsp fresh Thyme
1 1/2 tsp lemon rind
2 tbsp Parsley, finely chopped
Black Pepper, freshly ground, to taste
1/4 cup Parmesan, freshly grated


Combine all the ingredients, except the Parmesan and mix until well combined by hand or food processor.  Put into an oven safe dish, top with Parmesan and bake at 350 F for 15-20 minutes.  Serve with crackers or crostini.

Indian Style Rice 1

Apparently I'm on an Indian food kick.  Nothing wrong with that.  It'll warm you up and get those taste buds singing.....what a beautiful song it is.
Anyhow, to keep it simple, this dish is an awesome side to anything Indian or simple grilled meat or fish dusted with curry powder.  It's lightly spiced, fragrant and has subtle flavours that mingle well, but don't overpower. 
Rinse your Basmati until the water runs clear.  It rinses off the excess starch that can sometimes cause the rice to get "gloppy".  Nobody likes "gloppy" rice.....

Indian Style Rice

Serves 4

1 tbsp olive oil
1/2 onion, finely chopped
2 cloves garlic, minced
3/4 tsp salt
1 cardamom pod (optional)
half a cinnamon stick
1/8 tsp turmeric
1/4 tsp cumin
pinch of chili flakes
1 1/2 cups water (or according to rice package directions)
1 cup Basmati rice, rinsed

Heat oil in a saucepan or deep skillet with lid over medium heat.  Add the onion and garlic and cook for about 4-5 minutes until onions start get a little colour.  Add the salt, cardamom, cinnamon stick, turmeric, cumin and chili flakes, stir to combine and bring the heat up to high.  Add the water.  When the water boils, add the rice, turn the heat down to low, put the lid on and cook for 15 minutes.  Fluff the rice and let it sit for 5 minutes with the lid on, off the heat before serving.

Chicken Saag

There are some dishes that make you crave them nightly.  This is one of them for me.  It's comforting, creamy, chickeny, warm on the tongue, wicked awesome in the belly.  All these things are true.  I don't lie about food.
I have adapted this recipe from Jane Rodmell's, All the Best cookbook....one of my favourites.  The key to this is to brown the onions, don't burn them. Brown them stirring until they are a deep earthy colour.  The flavour they impart is imperative and beyond necessary.  If you don't like onions, find something else to make... This isn't going to be your thang.  Also, don't even think about using chicken breasts in place of the thighs.  The thighs won't dry out, stay deliciously tender and lend their dark meat deliciousness to this.  Don't argue with me on this one.  You won't win.  You will however if you make this!  Enjoy.
p.s. serve this with either basmati rice (mine had a little saffron and cinnamon in it), Naan bread, or both.

Chicken Saag

Serves 3-4

1 tbsp each olive oil & butter
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, freshly grated
2 tbsp Madras Curry powder
2 tsp Garam Masala, divided
1/2 tsp salt
fresh black pepper
6 boneless skinless chicken thighs, cut into 1 inch pieces
1/2 cup low sodium chicken broth
1 1/2 cups plain full fat yogurt (I used Greek for it's thickness)
1 1/2 - 2 cups cooked baby spinach

In a large saucepan, melt butter and olive oil over med-low heat.  Add the onion and cooking, stirring occasionally until a deep brown, 12-15 minutes. (Do not rush this step - major flavour).  Add the garlic and ginger, cooking for 3 minutes. 
Stir in the curry powder and garam masala, salt and pepper, cooking for 3 minutes.  Add the chicken and stir to coat.  Add the broth and cover the saucepan with a lid, cooking for 15 minutes. 
Add the spinach and cook over low heat another 10 minutes. 
Stir in the full fat yogurt and heat gently.  Sprinkle with a little extra garam masala if desired.  Check the seasoning.

Boursin and Poached Shrimp Appetizer

I don't know if I can actually call this a recipe because it's too easy to be anything more than an idea. It takes seconds to whip up and it's a yummy and satisfying 2 bite app. 
I poached the shrimp because as far as I'm concerned, they're much more tender, tastier and have a far better texture.  It takes little to no effort and you get a better quality ingredient.  You can use pre-cooked but I beg you to try poaching them at least once, so you can see the difference.  Buy uncooked shrimp with the shell on or off...your choice.  This is how I poach shrimp but the "add-in's" vary all the time.  **Bring a pot of water to a simmer gentle boil.  Add in any of the following....1/4 onion, garlic clove smashed, peppercorns, bay leaf, half a lemon, handful of parsley, celery leaves....boil for about 10 minutes and then turn the heat down to medium low.  Toss the shrimp in and poach until pink and just done.  These can be done the day ahead.
Serve these on crostini, cucumber rounds or rice crackers.

Boursin and Poached Shrimp Appetizer

**Poached Shrimp
Boursin Cheese (Herb & Garlic is my fav)
Crostini, Rice Crackers or Cucumber rounds

Smear some Boursin on the cracker, top with shrimp.  That's it.