Wednesday, January 11, 2017

Salmon Pie

Salmon is an excellent source of high 
quality protein, vitamins and minerals. 
High in omega-3 fatty acids.

This salmon pie is easy to make
with few ingredients and
only one pie crust on top.

 2 cups of salmon with 
 with skin and bones removed.
(I used red Pacific wild salmon)
About 6 potatoes
2 celery stocks chopped
1 onion chopped
1 garlic clove chopped
Pepper, parsley and savory.

Boil and mash potatoes

Sante onions, celery and garlic
Add to onion mixture to salmon
along with pepper, parsley and savory.
(Or your favourite herb)

Grease a 9 inch pie plate
Press 1/2 of the potatoes in the bottom

Place the salmon on top of the potatoes

Add the remaining potatoes on top of the salmon

Roll out dough to cover pie
Place dough on top of pie
Bake 400 degrees F 25-30 minutes.


Serving suggestions: 
A white sauce:
     1 can cream of mushroom or 
     cream of celery soup and 1/2 can water.
Or serve with ketchup or chili sauce.

Thanks for your visit. xo

Tuesday, January 10, 2017

Coconut Snowballs

If you're a coconut lover,
you'll love these snowballs.
A favourite of my Grandkids.
An easy recipe for children
to get involved and help create.

Dipped in icing sugar
(confectioners sugar), 
and rolled in coconut, 
these decadent snowballs are
 sure to add sweetness
 and prettiness to an
afternoon tea, also 
great for a children's party.

Makes 2 dozen 

1/2 cup unsalted softened butter
3 tablespoons icing sugar (confectioners sugar)
1 tsp. pure vanilla extract (I used coconut extract)
Pinch of salt.
1 cup all-purpose flour.
3/4 cup chopped walnuts
(Walnuts can be substituted for any nuts, raisins 
 or chocolate chips etc.)

For the dipping:
1 cup icing sugar (confectioners sugar),
2 tbsp. milk (approx)
1 1/2 cups coconut 
Cream together the butter and sugar with an electric mixer.
Add the vanilla and salt.
Add in the flour.
Stir in the nuts.
(dough may look like it's missing liquid,
it's not, press it together.)
Place dough in refrigerator wrapped in plastic wrap
 for approx. 1/2 hr.

Remove from fridge,
Preheat oven to 350 deg. F
Shape dough in small balls approx. 1 inch in diameter
Place on cookie sheets.

Bake for 12-14 minutes.
Do not over bake.
They should be slightly brown on the bottom
but not cracked on the top.

Cool completely.

Mix together the icing sugar (confectioners sugar)
and milk until smooth but not thick.
Place coconut for dipping in another bowl.

Dip cookies in glaze letting it drip down sides.
I hold it between 2 forks and let the excess drip off.
Dip and roll into coconut until completely covered.

My Grandkids help make them.
They shape the balls,
Mathieu does the dipping and Sabrina rolls them 
in the Glaze.

Place on a rack to let the glaze harden. 


They taste as good as they look!!

I made this batch in 2017
Nut free - 
I substituted the nuts for white chocolate chips

I used these snowballs in my
Winter's Tea.
To view click here.

Thanks for your visit xo

Tuesday, January 3, 2017

Slow Cooker Pork Tenderloin

A fast and easy meal.
I made this for New Years Supper.

Very tender, falls apart,
with a lot of flavour.

2 pork tenderloins

In some countries pork tenderloin is call pork fillet. 
1 cup chicken or vegetable broth
1/2 cup Balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
2 garlic cloves chopped
1 onion chopped.

Mix all the ingredients together.
I mixed all the ingredients together
 in a 2 cup measuring cup
 and poured it over the 2 pork tenderloins 
in the slow cooker.

Below, I had 2 tenderloins together.

Set slowcooker on low speed for 6-8 hrs.
I always try to have my meals in the slow cooker by 10 am,
if I am having it for supper.
Reminder: Do not lift the cover of the slowcooker too often.
Heat loss will disturb the cooking time.
I check it 1/2 way and turn over the tenderloins.
It could also be cooked faster, 4-6 hrs. on higher speed.

It was served with peas and corn,
 a carrot, cranberry and almond salad
 parsley potatoes and pickled beets.

The tenderloin refers to the major muscle
along the central spine portion of the pork.
 This is the most tender part of the animal because 
these muscles are used for posture,
 rather than movement.

Thanks for your visit. xo