Beef Stroganoff w/ Papperdelle Noodles

This dish has to be one of my absolute favorites. The stroganoff with pappardelle noodles taste like a million bucks together. This is a family favorite. And I hope you try it out and make it a family favorite of your own...
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Beef Stroganoff w/Papperdelle Noodles

Serves: 8

Ingredients

2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 1/2 cups sliced mushrooms (Crimini & Button)
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
2 12oz bags of Pappardelle Pasta
Parsley chopped
2 tbsp Whole butter

Directions

Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and Mushrooms cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth & wine and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
For Pappardelle noodles cook in boiling salted water. Cook until el Dente it normally takes 8 minutes. Toss in some butter and chopped parsley..
Five minutes before serving the stroganoff  stir in the sour cream. Heat briefly then salt and pepper to taste.

Pumpkin Turkey Chili

Here is a fun fall twist to a classic. I love chili on a cold night. So I thought of adding some seasonal vegetables and turkey to make it different and fun... Try it out and let me know what you think.

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Pumpkin Turkey Chili
Serves:6
Ingredients

        1 tablespoon vegetable oil
        1 cup chopped onion
        1/2 cup chopped green bell pepper
        1/2 cup chopped yellow bell pepper
        1 clove garlic, minced
        1 pound ground turkey
        1 (14.5 ounce) can diced tomatoes
        2 cups pumpkin puree
        1 1/2 tablespoons chili powder
        1/2 teaspoon ground black pepper
        1 dash salt
        1/2 cup shredded Cheddar cheese

Directions

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Cranberry Pistachio Biscotti

This is such a great fall cookie to make.. With the chill in the air it's so nice to have a coffee and one of these delicious biscottis alongside. The flavours are incredible. You won't be disappointed.

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Cranberry Pistachio Biscotti
Makes: 3 dozen

Ingredients:

        1/4 cup light olive oil
        3/4 cup white sugar
        2 teaspoons vanilla extract
        1/2 teaspoon almond extract
        2 eggs
        1 3/4 cups all-purpose flour
        1/4 teaspoon salt
        1 teaspoon baking powder
        1/2 cup dried cranberries
       1.5 cups of pistachios
      

Directions:

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Pumpkin Bisque

With fall upon us it's time I post a few seasonal recipes.. I love this time of year, the colours of the trees, the brisk air, and the fall vegetables are beautiful. I hope you all enjoy these as much as I do.. Such great food items to make at home for friends and family.
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Pumpkin Bisque
Serves:4
Ingredients

        1 tablespoon canola oil
        1 tablespoon unsalted butter
        1/2 cup diced onion
        3/4 cup diced carrots
        4 cups peeled and cubed butternut squash
        3 cups vegetable stock
        salt and ground black pepper to taste
        ground nutmeg to taste
        1/2 cup heavy cream (optional)

Directions

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

Wicked Oreos!

I wanted to share with you guys an incredible dessert I had when the family and I visited The Philippines.

 We had such a great time there.

 If you haven't been there you should go. There are a lot of great tourist spots.

The people are so kind, the weather is incredible, and the food is unbelievable.. When my niece told me about the Wicked Oreos.. It was something that needed to be tried. They were just the best things ever!!!! You've got to give this dessert a try. When we go back to the Philippines next year I'm definitely getting these again.

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Wicked Oreos
Serves: 4

Ingredients:

16 pcs original Oreos
1 small box Pancake mix
1 tsp baking powder
A pinch of salt
Oil for deep frying
4 scoops vanilla ice cream
1/2 cup chocolate syrup

Procedure:

Prepare pancake batter as directed on packaging.
Add baking powder and a pinch of salt.
Whisk well.
Heat oil on medium heat
Dip oreo in batter and fry.
Make sure you do one or two cookies at a time so they don't stick together when frying. Also make sure you use a pot and not a fry pan you want the cookie to float.
Repeat with the rest of the Oreo cookies.
Drain on paper towels.
 Transfer to a plate.
Top with vanilla ice cream and drizzle with chocolate syrup.
Serve immediately.

Notes:
You can try using different flavors of ice cream like rocky road, caramel, etc. or different syrup

One on One: Tracey Bregman

So let me tell you, some of you may already know that I'm a huge Y&R fan... have been for years. My dad has been watching the show for over 30 years. I can remember watching when I was a little guy at home with Dad and Mom. Which brings me to this week's One On One. I was over the moon excited when Tracey said she would love to take part in this. I absolutely love talking with her she is so kind and down-to-earth. I love her character on the show, well who doesn't love Michael and Lauren... I hope you guys enjoy this as much as I did. If you're a soap fan I'm sure you will. The recipe is just delicious!!! You will have to try this one for sure..

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Good Day Tracey...
I can't thank you enough for taking some time from your busy.. Busy.. Busy day to take part in my "One On One" page on my blog. So let's get started shall we..

Chef D: You have been in the business for a long time.. TV, Movies, You have a line of jewelry out, When do you ever sleep? Do you have any upcoming projects in the works that you can share with us? 

Tracey: I do! I have a movie coming out called "Misogynist" I have a cameo roll. I continue to design the Tracey Bregman Collection for The Shopping Channel in Canada and am launching PAIX Couture (PEACE) in the next couple weeks and then PAIX- a low priced line debuts Spring 2014 nationally and Internationally.

Chef D: It's always fun to find out something new about someone you have watched on TV for years. Is there something that maybe Y&R fans don't know about Tracey Bregman.. 

Tracey: I just started to learn to ride Dressage!

Chef D: Is there someone that you looked up to before you started your career that helped you decide on what you do today? 

Tracey: No but my parents were in the business so I grew up learning behind the scenes. I've been in edit bays til dawn,network meetings and sets all over the world with my mom and dad. It was the best kind of education

Chef D: From following a lot of the cast of Y&R on twitter it looks like you all are very close and are family. Is there practical jokes played on each other and do you partake on these jokes... If so can you share some jokes that are played on the set or behind the scenes. 

Tracey: The practical joke years are all pretty much behind us except for CERTAIN cast and crew members who like to steal iPhones and post interesting posts on our Facebook pages!

Chef D: And lastly when you are home from your crazy, busy schedule is there a dish that you prepare for the family that is an absolute, knock-out-of-the-park, home run. Can you share the recipe with us? 

Tracey: I''ll be honest, not only am I a gluten free vegetarian but I'm not hungry for dinner. I eat very lightly because I'm hungry all day! I could eat a little salad or apple and be fine. My two sons, Austin and Landon and boyfriend, Aaron need food so luckily Aaron is a fantastic cook. He handles dinner, although I'm good at roasting vegetables. I'm good at large parties like Thanksgiving and christmas where I cop for up to 60 people!

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Thank you again Trac... You are so sweet for doing this. Love you bunches 4ever
Derek xoxo..

Follow Tracey on Twitter and Instagram and check out her website

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Southwestern Roasted Vegetables

Serves: 6

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
1 1/2 cups of Brussels sprouts
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix

Preparation

Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion, sprouts and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Gluten and Lactose-Free Apple Pie

Here is a Paterson family favourite. My Grandma Paterson made the best apple pie ever so I wanted to share it with you. I switched it up just a bit, though, making it a gluten-free, lactose free dessert. Something that can be enjoyed by everyone!!!



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Apple Pie {gluten, dairy and egg-free}

Double Pie Crust:
1 cup millet flour
1/2 cup sorghum flour
1 cup potato starch or tapioca starch
1 tsp xanthan gum
1 tsp salt
1 cup cold non-dairy butter
4 TBSP water

Apple Pie Filling:
6 cups (about 4 large apples) thinly sliced, peeled apples (Honey Crisp works well)
1/2 cup sugar
3 TBSP sorghum flour
1 tsp cinnamon
1/4 tsp allspice

Step 1- Make your pie crust.  Don't worry - this is going to be easier than you think.  Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt).  Cut butter into dry ingredients using a pastry cutter or 2 table knives.  Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball.  Take your dough ball and divide it in half. Flatten each ball into a disk on a silicone baking mat, pastry mat, or plastic wrap.  Lay a second mat or piece of plastic wrap over the dough and roll out your crust (using a rolling pin on top of the plastic wrap) into a circle to fit into an 8 or 9 inch round pie plate.  To transfer crust into pie plate, flip over into your hand so you are holding the plastic wrap and the pie crust.  Peel off bottom plastic wrap/silicone mat and flip the dough into the pie plate.  Peel off top plastic wrap and trim edges as needed.  This crust is relatively easy to work with, but if it doesn't cooperate, refrigerate it for about an hour, then try again.

Step 2 - Make your filling.  Peel, core and slice your apples.  Toss your sliced apples into a mixing bowl.  In a small bowl, whisk together sugar, flour, cinnamon and allspice.  Pour your sugar mixture over apples and toss to coat evenly.  Transfer apples into your crust-lined pie plate.

Step 3 - Roll out your second ball of dough and place it on top of the apples.  Pinch edges and cut a few slits into top crust for ventilation (make a pretty pattern).  Cover edges with strips of aluminum foil or pie crust shield.

Step 4 - Bake at 375 for about 25 minutes.  Remove edge protectors and bake for another 30-35 minutes, or until crust begins to brown and filling is bubbly

Scrumptious Crab Cakes w/ Spicy Peach Salsa

This recipe's a real crowd-pleaser! These crab cakes are incredible and are something you should definitely serve if you're throwing a party! The combination of the crab, and spicy and sweet flavours of the peach salsa is unbelievable. You have to try this out. Such a great app!!!



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Crab Cakes w/ Spicy Peach Salsa
Crab Cakes:
Ingredients:

1 pound crabmeat
1/3 cup crushed Ritz crackers
3 green onions  finely chopped
1/2 cup finely sweet red bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
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Sweet and Spicy Peach Salsa:
Yield: 6-8 servings

Ingredients:
6 peaches, peeled pitted and diced (about 1 1/2 cups)
1 medium sized red bell pepper, seeded and diced (about 1 cup)
1 cup loosley packed cilantro, chopped
1/4 cup finely diced red onion
1 jalapeno, seeded and finely diced
1 clove garlic, minced
1-2 limes, juiced (i used 1 1/2 since they were juicy)
1/2 teaspoon salt

Mix all ingredients together. Easy-Peasy!
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Directions:

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
Serve warm with the peach salsa