Canadian Bacon and Cheddar Cheese Tartlets


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This past Friday, our faculty celebrated the Christmas Season with a progressive dinner. I had a cooking class scheduled at that time so I did not get to go, but I offer to bring some appetizers for them to enjoy. I was thinking to make small quiche lorraine because they are yummy, easy to make and quite quick to fix.

When I finally found the time to fix them, I came to realize that I was missing the main ingredients : BACON. and I could not get some because it was wayyyy to late to go to the store!!!

So i had to adapt and used Canadian Bacon and Cheddar Cheese instead. The result was quite yummy;-)

Ingredients for 45 mini tartlets:

  • 1/2 cup of canadian bacon chopped very small
  • 1/2 cup of cheddar cheese
  • 1/2 cup of heavy cream
  • 1 egg
  • salt, pepper
  • 1 pack of pie crust
  1. Place the mini tartlet on top of a perforated sheet ( it will cook more evenly).
  2. Unroll your roul’pat on your counter and roll out the pie crust.
  3. With a pie crust cutter, cut the crust into small pie shells.photo
  4. Place the pie shells onto the mini tartlet pan and with a shaper, press the pie crust down so that it will take the form of the pan.
  5. With a fork, puncture the pie crust so that a ” bubble” will not form at the bottom when it is baking. Set aside.photo 1
  6. In a large bowl, mix all the ingredients mentioned above and mix well.
  7. Place about 1 tsp of that mixture in each tartlet.photo 2
  8. Cook in a warm oven of 400 for 15 minutes.photo 3
  9. Enjoy!!!photo 4

Bon Appetit and Happy Cooking!!!

  • 1 pack of pie crust

Ranch Chicken Cupcakes


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Food is good, but in my eyes it is better in bite size;-) Why?? because you can try more things, and not feel so guilty, plus bite size food is easier to serve than dips at parties!  A few days ago I was browsing the internet and I came across this recipe of Buffalo Chicken. I am not much into spicy food so I would have normally passed this recipe, but it was so cute that i had to try. Well it was a hit at home with the kids. They loved, loved, loved it!!! Next time you have guests over for appetizers, or for tailgate give them a try.

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Ingredients for 20 mini cupcakes:

  • 1 1/2 cups of cooked chicken ( which is about 1 1/2 breast of chicken),
  • 1 8oz. package of cream cheese at room temperature,
  • 1/2 cup of ranch dressing,
  • 1/2 tsp to 1 tsp of buffalo wing sauce ( or more ),
  • 1 cup of shredded cheddar cheese,
  • 30 wonton wrapper,
  • more cheddar cheese to sprinkle
  • and about 1/4 cup of gorgonzola cheese.
  1. You can cook the chicken by boiling in water, or you can place it into the round mold,photo 1
  2. Sprinkle a bit of salt, place the octogonal silpat on top and microwave it for 5-6minutes.
  3. Set the chicken aside to cool and prepare the rest of the mixture.photo 2photo 3
  4. Into a large bowl pour in the cream cheese, 1 cup of cheddar cheese, buffalo wing sauce, salt, pepper. Mix well.photo 1
  5. Shred the chicken and add it to the mixture. Set aside.
  6. With a small cookie cutter cut two small circles in 10 wontons. set aside.
  7. place the mini cupcake tray on the perforated sheet.
  8. Place one wonton in each mini cupcake hole.photo 2
  9. Fill the chicken mixture to half, place one round, or circle ( that you would have previously cut in your wonton) and top this round with the chicken mixture all the way to the top.
  10. Sprinkle with some cheddar cheese, then  some gorgonzola cheese.
  11. Bake the cupcakes for 12-15 minutes or until the top is nicely crusted.photo 3
  12. As soon as you are removing the cupcakes from the oven, sprinkle more gorgonzola cheese, drizzle some buffalo sauce and eat up!!! Miam, Miam, Miam!!!photo 1

Bon Appetit and Happy Cooking!!!

Cheddar Cheese, Green Onions and Pepper Gratin Dauphinois (or Scalloped Potatoes)


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Scalloped Potato gratin, or Gratin dauphinois in French, is a traditional regional French dish from the historic Dauphiné region in south-east France. The gratin is made essentially of potato, cream, swiss cheese and a hint of garlic and nutmeg.

This past Sunday, I decided to vary things up a bit and substituted cheddar cheese for the swiss cheese, and scallions for the garlic and nutmeg. Result: everybody was happy and went for second. Yeah;-)

Originally the dish is made with uncooked potatoes that are sliced very thinly, and the potatoes are cooking in the cream for an hour meanwhile absorbing the cream and becoming soft and delicious. Though the recipe is excellent as is, it takes a long time to cook ( 1 hour) and is not convenient to fix on a school night or even on an evening. So here I used pre-cooked potatoes to shorten the recipe considerably.photo

Ingredients for 1 casserole dish ( for 6-8) or 4 very hungry people;-)

  • 8 medium-sized potatoes or about 2 lbs. of potatoes peeled
  • 2 cup of cream
  • 2 cup of cheddar cheese
  • 6 scallions chopped 
  • 1/2 tsp of red pepper flakes (optional)
  • 1 tsp of salt
  • 1/4 tsp of pepper
  1. Turn the oven to 400.
  2. Slice the potatoes very thinly and place them in the large round mold, place the octogonal silpat on top and microwave for 5 minutes. If you do not have  a large mold, place the peeled potatoes in a large pot, cover them with water and cook the potatoes for 15 minutes. The potatoes should still be hard. Let them cool. Then slice them thinly.
  3. Place half of the sliced potatoes into a dish of your choice. I will be re-using my large round mold because nothing sticks in those molds, and the clean-up will be easy.
  4. Sprinkle 1/2 tsp of salt, 1/8 tsp of pepper, half of the green onions over the potatoes. You may also want to add some and  red pepper flakes if you wanted. We did.
  5. Then sprinkle 1 cup of cheddar cheese.
  6. Cover the cheese with what is left of the potatoes and repeat the process.
  7. Pour the cream over the potatoes, but more on the sides so you will not wash off any of the seasonings.
  8. Cook in a warm oven of 400 for 30 minutes. Et voila!photoI served those wonderful potatoes with a rack of baby ribs, and lemon and dill steamed green beans. Yummy!!!

What did you have this past Sunday?

Bon Appetit and Happy Cooking!!!

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