Mexican Chocolate Cookies

 These chocolate cookies are easy to make and have just a bit of chill heat.  Decorate seasonally with white or coloured icing or melted chocolate.

1 1/4 cups flour

1/4 cup cornstarch

1/2 cup cocoa powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp cayenne

1/2 cup unsalted butter

1/2 cup sugar

1/2 tsp vanilla extract

1 egg

1 egg yolk

1.  Preheat oven to 350F.

2. In a medium bowl, whisk together flour, cornstarch, cocoa, salt, cinnamon and cayenne.  In a separate bowl, cream butter using an electric mixer.  Beat in sugar and vanilla; mix in egg and yolk.  Add flour mixture and stir to combine.  Bring together in a ball and flatten slightly.

3.  If dough is sticky, lightly dust surface with cocoa, roll out dough a scant 1/4 inch thick.  Cut out using your favourite cookie cutters and re roll trims.  Bake for 8 to 10 minutes or until edges are firm to the touch.  Cool on a rack.

Buffalo Chicken Wings

Who doesn't love chicken wings!  I am personally not a fan of Blue Cheese in the dip however, so I substituted it with Feta.

1 egg
1/2 cup canola oil
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper
Cayenne pepper, to taste
1/2 tsp garlic powder
1/2 tsp celery salt
2 pounds chicken wings

BLUE CHEESE DUNKING SAUCE
1 cup mayonnaise
1/2 cup sour cream
1 green onion, chopped
1 garlic clove, pushed through a press
1 tbsp lemon juice
1/4 cup crumbled blue cheese

1. MARINADE: Heat oven to 450F.  Beat egg in a medium bowl.  Add oil and beat until combined.  Add vinegar, salt, pepper, cayenne, garlic powder, and celery salt; stir until well combined.
2. Cut chicken wings in half at joint; remove wing tips and discard.  Dip chicken pieces into marinade and arrange on a large baking pan.
3. Bake 20 minutes, turning and brushing with marinade several times, until wings are crisp.  Remove from oven; drain and arrange on a warm platter.  Serve with Blue Cheese Dunking Sauce.
4. FOR DUNKING SAUCE: Combine all ingredients.  Mix well.

All Dressed Shoestring Chips

These are excellent just on their own or on a side!  From Food and Drink Winter 2012.

2 large potatoes, peeled if desired
1/4 tsp dried oregano leaves
1/4 tsp sweet smoked paprika
1/4 tsp fine sea salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
8 cups canola oil

1. For best shoestring chips, use a mandoline fitted with the julienne blade.  Slice potatoes, then place in a bowl of ice cold water for about 30 minutes.  Line a baking sheet with paper towels. Stir spices together.
2. Place oil in a large deep pan such as a Dutch oven or follow instructions on deep fryer.  It should not come more than a third up sides of pan and needs to be 1 1/2 inches deep.  Set over medium. Heat oil to 350 to 360 F. using a deep fry thermometer or drop a cupe of bread into the oil - it should turn brown in about 1 minute.
3. Drain potatoes very well and pat dry really well.  Using large tongs, add about a third of potatoes to oil.  Fry, stirring occasionally until golden brown, 4 to 5 minutes.  Using a large slotted spoon or tongs, remove potatoes and place on paper towel lined baking sheet.  Pat any excess oil.  Place chips while hot in large bowl.  Toss with a third of the spice mixture.  Repeat with remaining potatoes.  Best eaten right away.

Makes 3 to 4 cups

The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

Japanese Chicken Curry

I love, love, love this one!  The Japanese curry powder in this recipe uses a lot of healthy turmeric, giving it a distinctive yellow look.  Serve with rice or noodles.  From Food & Drink 2011

1 1/2 lbs (750g) boneless, skinless chicken thighs
Salt and freshly ground pepper
1/3 cup vegetable oil
1 cup thinly sliced onion
1/2 cup coarsely grated peeled apple
2 tbsp Japanese Curry Powder (recipe follows)
1 tbsp chopped fresh ginger
1 tbsp chopped garlic
3 tbsp flour
2 cups chicken stock
4 cups baby spinach
2 tbsp finely chopped coriander

1. Cut chicken thighs in thirds.  Season chicken thighs with salt and pepper.  Heat 2 tbsp oil in a large skillet over medium high heat.  Add thighs in batches and sear about 1 minute per side or until lightly golden.  Reserve.
2. Reduce heat to medium.  Add remaining 1/4 cup oil and onion into skillet and saute for 2 minutes or until onion is softened.  Add apple, curry powder, ginger and garlic and saute for 1 minute or until fragrant.  Stir in flour and cook, stirring for 1 to 2 minutes to cook out floury taste.  Add stock a little at a time until well combined, and bring to a boil.  Simmer 5 minutes to thicken, and taste for seasoning.
3. Return chicken to skillet and cook in sauce for another 10 minutes or until thighs are cooked through.  Add spinach and coriander.  Cook just until spinach wilts.

Serves 4

Japanese Curry Powder

2 tbsp turmeric

1 tbsp ground coriander

1 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

1/4 tsp ground cloves

1/4 tsp ground fennel

Combine all spices in a small bowl and stir until uniform.  Extra curry powder keeps well in a sealed container.  Makes 4 tbsp.