Blog updates and changes

So I've revived this blog, I've indexed all the recipes with ingredients. If you would like to add recpes, please email blazewing2010@gmail.com with the subject Blazewing the Kitchen Witch Recipes

Jakk's Broccoli Bacon Salad

Broccoli Bacon Salad (Serves 20)

2 Bags (6 lbs)      - Broccoli (Cut Small)
1 cup               - Diced Celery
1 cup               - Diced Red Onion
4 cups              - Chopped Bacon or Bacon Bits
1/2 cup             - Raisins
1/2 cup (to taste)  - Sugar
4 tbsp (to taste)   - White Wine Vinegar
2 1/2 to 3 cups     - Mayo

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Combine all ingredients in a large bowl and mix thuroghly.

Mystie's Creamy Potato Soup

You will need:
1 1/2 lb sweet Italian sausage (loose)
1/2 lb bacon, cut into small pieces
1 medium white onion, diced
2 tsp minced garlic (2-3 cloves)
1/2 lb baby bella mushrooms, sliced
1 tsp crushed red pepper (more or less to taste)
1 tbsp salt (to taste)
1 tbsp olive oil
5 cups chicken broth
5 cups water
1/3 cup flour
1 lb red potatoes, sliced thin (do not peel)
1 cup heavy cream
1/2 bunch green or red kale leaves, chopped (cut away the stems and discard)
Grated Parmesan cheese (optional)

You should use the same pot for everything. Brown the sausage with the red pepper over medium-high heat. When the sausage is cooked, drain and set aside.
If your bacon is particularly thick, you may want to brown it first. Otherwise, heat the olive oil in the pot, then add the garlic and stir quickly. When the garlic is lightly toasted, add the onion, bacon and mushrooms. Stir frequently and cook until the onions are transparent and the mushrooms are nicely browned.
Drain any excess fat, then put the sausage back into the pot. Add the potatoes, chicken broth, and 4 cups of the water, reserving 1 cup for later. Bring to a boil, then reduce heat to low and simmer for ~30 minutes, stirring occasionally, until the potatoes are tender.
Mix the flour thoroughly into the reserved cup of water. Add this to the pot along with the salt and stir constantly until it boils again. Now, stir in the cream. When it is thoroughly mixed in, add the kale. Heat this through but do not allow the soup to boil a third time.
Serve in bowls, topped with the grated Parmesan. Some good bread with butter will make the perfect side.

Mouth Watering BBQ

Mouth Watering BBQ
A complete BBQ meal in 3 sections.

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Steak Chimichurri
1/4 c lime juice
1/4 c olive oil
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
2 lbs flank steak

Chimichurri:
1 c cilantro, minced
1 c flat leaf parsley, minced
4 garlic cloves, minced
1/4 c red wine vinegar
1/4 c extra virgin olive oil

In a baking dish, whisk lime juice, olive oil, garlic, salt and pepper. Add steaks and turn to coat both sides. Cover and refridgerate over night or for at least 2 hours.
Meanwhile, make the chimichurri. Combine cilantro, parsley, garlic and vinegar, then slowly whisk in the olive oil until emulsified
Preheat grill or grill pan to medium high heat. Cook steaks to desired degree of doneness, about 4 minutes on each side for medium. let meat rest for 10 minutes then slice thinly and serve with chimicurri.

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Grilled Tomatoes
4 ripe beefsteak tomatoes, cut in half, crosswise
1 tbsp olive oil
1 tbsp fresh thyme leaves
1/4 c grated parmesan cheese

Preheat grill or grill pan to medium high heat. Brush tomatoes with olive oil on both sides and season cut side with slt and pepper. Place cut side down on grill and cook 1-2 minutes. Turn, and top tomatoes with thyme and parmesan and then cook one additional minute

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Basil Corn Sautee
2 tbsp olive oil
1 garlic clove, minced
6 ears of corn, shucked and kernels cut from the cob (about 4c)
2 tbsp fresh basil, very thinly sliced

In a large skillet over medium heat, heat the olive oil and sautee garlic for about 2 minutes. Add corn, and season with salt and pepper. Cook until the corn is just tender, about 8 minutes. Remove from heat and gently stir in basil.

Healthy Fried Chicken With Salad

Healthy Fried Chicken With Salad

1 small red onion, halved, thinly sliced
5 limes, divided
Salt
2 litres (8 cups) grapeseed oil
500 grams (1 lbs) boneless skinless chicken thighs
Ground black pepper
37 mls (2 1/4 tbsp) Goya Adobo seasoning, divided
2 egg whites
37 mls (2 1/4 tbsp) Sweet hungaerian paprika
50 ml (1/4 c) finely ground yellow cornmeal
175 ml (3/4 c) whole wheat flour
1 (4 c) chunked iceberg lettuce (5 cm/2cm pieces)
16 cherry tomatoes, quartered
1/2 Ripe Hass avocado, peeled, cut into 8 chunks
16 sprigs fresh cilantro

In a bowl, place the sliced red onion. With fine grater, zest skin of 1 lime over onion. Slice zested lime as well as 3 additional lines in half, then squeeze juice over onion. Add a pinch of salt, then mix. Submerge onion in juice, use squeezed limes as a weight to push down onions sticking out of juice. COver onions with tight fitting lid and refridgerate. Marinate onion in juice for as long as possible. 15 mins - 3 days

Pour oil into large heavy pot. There should be at least 5 cm (2 inches) of oil in pot.Clip deepfrying thermometer to the side of pot according to the manufacturer's direction. Set heat to medium and heat oil to 200 degrees celcius (400 farenheight). DO NOT COVER POT

Cut each chicken thoigh into 4-5 even chunks. Arrange chunkc on a microwave safe plate and season both sides with pepper and 3 ml (1/4 tbsp) of the adobo powder. Microwave on high for about 1 1/2 minutes. Turn each piece of chicken over, then microwave on high until chunks are just cooked through, about another 1-2 minutes, depending on microwave. Let cool.

In a bowl, place egg whites and beat with fork until just foamy, about 1 minute. In a separate wide and shallow bowl, combine remaining adobo powder, paprika, cornmeal and flour. Add chicken pieces to eggwhites and toss to coat.

One at a time, lift chicken pieces from egg and transfer to four mix, turning each to coat thoroughly. Let chicken sit in one layer over flour mixture. Wash and dry hands thoroughly, prior to assembling salad.

Place iceberg chunks in a bowl and add cherry tomatoes. Drain lime juice from onions (reserving juice), and add onion, dash of salt and 30 ml (2 tbsp) of the reserved lime juice to lettuce and tomatoes. Toss to dress. Divide salad among 4 serving plates. Divide avocado

Working in 4 batches, fry chicken pieces in oil until deep golden brown, about 12 seconds. Using metal tongs, remove chicken from oil and transfer to plate with paper towels to drain any excess oil.

Divide chicken among salads them top each with 4 sprigs of cilantro. Slice remaining lime in 4 wedges and serve one with each salad.

Rice Casserole

Rice Casserole
Donated by Theresa

1 c cooked chicken
1 c milk
1 10 oz can mushroom soup
1 10 oz can mushrooms, cut
1 c grated cheddar cheese
1/2 medium onion
2 or 3 stalks celery, chooped
1/2 cup uncooked rice
Salt
Pepper
Garlic POwder
Seasoning Salt

Mix all the ingrediants into same oven proof dish and bake for 1 hour at 375 (f). Let stand about 20 minutes.

Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork

Herbed Maple Marinade & Bluberry Plum Compte with Grilled Pork
Herbed Maple Marinade:
500 g (1 lbs) pork tenderloin
50 ml (1/4 c) Maple Syrup
50 ml (1/4 c) Grainy Mustard
2 cloves garlic, minced
50 ml (1/4 c) apple cider vinegar
30 ml (2 tbsp) olive or vegetable oil
22 ml (1 1/2 tbsp) chopped fresh rosemary
5 ml (1 tsp) ground coriander
2 ml (1/2 tsp) each allspice and salt

Blueberry Plum Compote
50 ml (1/4 c) granulated sugar
50 ml (1/4 c) water
15 ml (1 tbsp) lemon juice
2 ml (1/2 tsp) grated lemon rind
5 ml (1 tsp) fresh grated ginger
1 ml (1/4 tsp) vanilla
Pinch of allspice
125 ml (1/2 c) blueberries
2 yellow plums, pitted and coarsely chopped

In a small bowl, combine maple syrup, grainy mustard, garlic, apple cider vinegar, oil, rosemary, coriander, allspice and salt. Pour over pork tenderloin in a resealable plastic bag and refridgerate to marinate for a minimyum of 4 hours or over night.

Place pork on a greased BBQQ grill over medium heat, close cover and cook until thermometer reaches 68 C ( 155 F) for 20-25 mins. Let stand for 5-10 minutes or until temperature reaches 71 c (160F).

For blueberry plum Compote, in a small saucepan, bring sugar, and water to a boil. Add lemon juice and lemon rind. Cook for about 5 minutes or until syrupy. Remove from heat. Add ginger, vanilla and allspice. Mix well. Mix well. Mix in blueberries. Refridgerate until ready to serve. Mix plums into compote.