Sunday, 25 January 2015

Frank's RedHot Buffalo Chicken Dip Recipe


  • 1 (8 oz. pkg.) cream cheese, softened 
  • 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
  • 1/2 cup bleu cheese or ranch dressing 
  • 2 cups shredded cooked chicken 
  • 1/2 cup crumbled bleu cheese or your favourite shredded cheese 


  1. Preheat oven to 350°F.
  2. Combine all ingredients in a 1-quart baking dish.
  3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Sriracha Potato Skins Recipe


  • 4 medium russet potatoes
  • 2 tablespoons canola oil
  • ½ cup sour cream
  • ¼ cup Sriracha
  • 1 cup cheddar cheese, divided
  • 4 slices bacon, cooked and chopped
  • 2 tablespoons cilantro leaves, for garnish
  • ½ cup sour cream, for garnish


  • Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
  • Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
  • Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
  • Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
  • Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Thursday, 1 January 2015

Five Cheese Macaroni & Cheese Recipe


  • 8 ounces elbow pasta
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • salt and black pepper, to taste
  • 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
  • 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
  • 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
  • 2 ounces Camembert cheese, rind removed and cut into small chunks
  • 1 ounce (2 slices) white American cheese, finely chopped
  • 1/4 cup Panko bread crumbs


  1. Place an oven rack in the top half of the oven. Bring a large pot of salted water to a rolling boil.
  2. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
  3. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
  4. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Sowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
  5. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.

Thursday, 11 December 2014

Breakfast Burrito Recipe

Breakfast burrito recipe


  • 2 eggs
  • 2 tbsp milk
  • 1/2 small sweet green pepper, seeded and diced
  • Pinch each salt and pepper
  • 2 tbsp shredded Cheddar cheese
  • 1 small flour tortilla
  • 2 tbsp medium or hot salsa


  1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
  2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
  3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
  4. Sprinkle with cheese.
  5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Tuesday, 9 December 2014

Gordon Ramsey: How to Cook a Christmas Turkey

Breakfast Casserole Recipe


  • 3/4 lb Lean Ground Pork
  • 3/4 ts Italian Seasoning
  • 1/4 ts Fennel Seeds Crushed
  • 2 cl Garlic Minced
  • 2 (8 Oz.) Cartons Frozen Egg Substitute Thawed
  • 1 c Skim Milk
  • 1/4 c (1 Oz.) Shredded Cheddar
  • 3 Green Onions Chopped
  • 3/4 ts Dry Mustard, 
  • 1/4 t. Salt
  • 1/4 ts Ground Red Pepper
  • 6 Slices White Bread Cut Into 1/2 in. Cubes. 
  • Cherry Tomatoes


  1. Coat a skillet with cooking spray; place over medium high heat until hot. 
  2. Add pork, italian seasoning, fennel seeds & garlic; cook until meat is browned, stirring to crumble meat. drain in a colander; pat dry with paper towels & set aside. 
  3. Combine milk, cheddar, green onions, dry mustard, salt & pepper in a large bowl; stir well. Add pork mixture & bread, stirring until just blended. 
  4. Pour into an 11 X 7 X 2 inch baking dish coated with cooking spray. 
  5. Cover & chill 8 To 12 hours. 
  6. Bake uncovered at 350 F. For 50 Min. or until set & lightly browned.
  7. Garnish with tomatoes & green onion tops if desired.

Monday, 8 December 2014

Egg in Potato Nest Recipe

Egg in Potato Nest

  • 1 cup (250 mL)frozen hash brown potatoes, thawed
  • 3/4 cup (175 mL)grated medium or old Cheddar cheese
  • 4 eggs 
  1. Spray four 1/2 or 3/4 cup (125 or 175 mL) ramekins with cooking spray.
  2. Stir together hash brown potatoes and cheese. Divide mixture between ramekins, covering bottoms and pushing mixture slightly up sides to form a nest.
  3. Crack one egg into each nest. Pierce egg yolks with toothpick or fork several times. Place ramekins in microwave.
  4. Microwave on Medium-High (70% power) until whites are set and yolks are cooked as desired, 3-1/2 to 4 minutes. If yolks are slightly underdone, let stand for 1 minute to continue cooking.
  1. Frozen has brown potatoes can be quickly defrosted in the microwave.
  2. To prepare this recipe in the oven, spray bottoms and sides of 6-cup muffin tin with cooking spray.
  3. Proceed with steps 2 and 3, then bake in preheated 350°F (180°C) oven until whites are set and yolks are cooked as desired, 18 to 20 minutes. Run knife around inside of each muffin cup, then remove.

Sunday, 7 December 2014

Texas Breakfast Casserole Recipe


  • 1 Can Crescent Rolls
  • 1 Pound Sausage -- cooked and drained
  • Fresh Mushrooms -- sliced
  • 3/4 Pound Monterey Jack Cheese -- grated
  • 6 Eggs -- beaten
  • 1 Can Cream Of Onion Soup
  1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
  2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Saturday, 6 December 2014

How Bourbon is Made

Click here to read more.

Dilly Crabmeat Spread Recipe


  • 1 lb imitation crabmeat; flaked
  • 8 oz cream cheese; softened
  • 1/2 c mayonnaise
  • 1 sm onion; finely chopped
  • 1 celery; finely chopped
  • 1 1/2 ts dill weed


  1. Combine all ingredients. Garnish with a sprig of dill or parsley. 
  2. Serve on crackers.

Dilled Garden Dip Recipe


  • 1 1/2 cups lowfat cottage cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons shredded carrot
  • 1 tablespoon sliced green onions
  • 1 tablespoon chopped parsley
  • 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
  • 1 dashes pepper
  • assorted fresh vegetables


  1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
  2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
  3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

Slow Cooker Chili's Queso Dip Recipe


  • 16 oz. Velveeta Cheese
  • 1 half and half cream/milk
  • ½ teaspoon ground cayenne pepper
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 15-oz can no-bean chili
  • 3 teaspoons chili powder
  • 2 teaspoons cumin
  • juice of 1 lime juice (about 1 tablespoon)
  • tortilla chips, for serving


  1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
  2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
  3. Serve with tortilla chips.

Monday, 24 November 2014

Thanksgiving Survival Guide | 2014

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!



        You can also explore The Cooking Blog deeper by browsing the turkey, and holiday tags.

        Wednesday, 19 November 2014

        Chicago Style Deep Dish Pizza Recipe

        Pizzeria Uno
        • 2 tablespoons olive oil
        • 1 tablespoon chopped fresh garlic
        • 2 teaspoons chopped fresh basil
        • 1 teaspoon chopped fresh oregano
        • 1/4 teaspoon fennel seeds
        • 1/2 teaspoon salt
        • 1/4 teaspoon freshly ground black pepper
        • 1/4 teaspoon red pepper flakes
        • 1 (28-ounce) can plum tomatoes, coarsely crushed
        • 1 tablespoon dry red wine
        • 1 teaspoon sugar
        • 1 tablespoon extra-virgin olive oil
        • 1 pound mozzarella cheese, sliced
        • 8 ounces pepperoni, thinly sliced
        • 8 ounces mushrooms, wiped clean and thinly sliced
        • 1 green bell pepper, cored and cut into thin rings
        • 1 yellow onion, cut into thin rings
        • 1 cup thinly sliced black olives
        • 1 pound crumbled hot Italian sausage
        • 1 cup grated Parmesan
        Chicago-style Deep Dish Pizza Dough:
        • 11/2 cups warm water (about 110 degrees F)
        • 1 (1/4-ounce) packages active dry yeast
        • 1 teaspoon sugar
        • 3 1/2 cups all-purpose flour
        • 1/2 cup semolina flour
        • 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
        • 1 teaspoon salt
        1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
        2. Preheat the oven to 475 degrees F.
        3. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
        4. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
        5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.
        Dough Recipe
        1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
        2. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
        3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
        4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
        5. Divide into 2 equal portions and use as directed.
        I also recommend this pizza dough recipe.
        If you want to see how to make a great Chicago deep dish pizza, check out this video

        The Truth About Cast Iron Pans

        Here are some tips from Serious Eats on how to care for your cast iron pan

        These are the only rules you need to know to have a successful lifelong relationship with your cast iron.

        Season it when you get it.

        Even pre-seasoned cast iron can do with some extra protection.To season your pan, heat it up on the stovetop until its smoking hot, then rub a little oil into it and let it cool. Repeat this process a few times and you're good to go.

        Clean it after each use.

        Clean your pan thoroughly after each use by washing it with soap and water and scrubbing out any gunk or debris from the bottom. I use the scrubby side of a sponge for this.

        Re-season it.

        Rinse out any excess soap with water, then place the skillet over a burner set to high heat. When most of the water inside the skillet has dried out, add a half teaspoon of a neutral oil like vegetable, canola, flaxseed, or shortening. Rub it around with a paper towel. Continue heating the pan until it just starts to smoke then give it one more good rub. Let it cool and you're done.

        Fry and Sear in it.

        The best way to keep your seasoning maintained? Just use your pan a lot! The more you fry, sear, or bake in it, the better that seasoning will become.

        Don't let it stay wet.

        Water is the natural enemy of iron and letting even a drop of water sit in your pan when you put it away can lead to a rust spot. Not the end of the world, but rust will require a little scrubbing and reseasoning. I always dry out my pan with a paper towel and coat it with a tiny amount of oil before storage.