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Originally from: http://www.thegoodiegirl.ca/cinnamon-sugar-tea-biscuits/

This is something fun to do with tasty food and we wanted to repost it for you! Enjoy!

These Cinnamon Sugar Tea Biscuits come together in a flash – I had less than 20 minutes before company was coming over when I decided to start the recipe and by the time the doorbell rang there were fresh biscuits on the counter! That’s what I mean by quick!

I used to love putting cinnamon and sugar on toast and that’s what these biscuits reminded me of – that sweet, buttery, cinnamon flavor on a light flaky biscuit! Best enjoyed warm. You won’t even need butter!

I deviated from the original recipe with my second pan. Originally the recipe called for the oven to be 450 degrees, which had the biscuits coming out a little crispier on the edges than I prefer, so for my second pan I dropped the temperature down to 400 degrees and they were perfect. That’s what I’d recommend.

This recipe makes 12 medium sized biscuits.

This dough had a great consistency that you could certainly add nuts or raisins to if that was your thing – have fun and enjoy!

Cinnamon Sugar Tea Biscuits

Adapted from Chocolate Chocolate and More

Ingredients

    3 Tablespoons sugar

    2 teaspoons ground cinnamon

    2 cups all-purpose flour

    3 teaspoons baking powder

    1 teaspoon salt

    6 Tablespoons butter, cold and cubed

    1 cup buttermilk or milk

    2 tablespoons butter, melted

Instructions

Combine cinnamon and sugar in a small bowl and set aside.

In a large mixing bowl, combine flour, baking powder and salt. 2 knives, cut butter into flour. Butter is done when it is small and pea-sized.

Stir in buttermilk, starting with 3/4 cup, just until dry ingredients are wet. Add rest of buttermilk if needed (I needed to use 1 full cup).  Do not overmix.

Flatten out the dough in the bowl and sprinkle 1/2 of cinnamon sugar evenly over top of biscuit dough. Fold dough over one time. Using a large spoon or large cookie scoop, scoop out dough and place 2 inches apart, on a lightly greased or parchment lined baking sheet.

Drizzle melted butter over the top of each biscuit and then generously sprinkle remaining cinnamon sugar on top.

Bake in a preheated 400 degree oven for 13 minutes, until golden brown or to desired doneness.

The post Cinnamon Sugar Tea Biscuits appeared first on The Goodie Girl.

If you like what you’ve seen in this blog then check out other posts on our blog.

And if you love fine food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://www.thegoodiegirl.ca/butternut-squash-and-quinoa-chicken-chili/

This is something fun to do with yummy food and we wanted to post it for you! Eat well!

I have a great hearty fall recipe for you.
My biggest question in sharing it is whether to call it a soup, a stew or a chili.

The original recipe I adapted called this a soup. Mine turned out to be more of a stew or chili because it was very hearty, chunky and not as juicy as I usually expect soup to be.
I think what happened was I, as usual, was very zealous with my portion of squash and chicken making it soak up a fair bit of the broth  to make it and more of a chunky stew or chili.

Any way you prefer it, this recipe is great, just know that the longer you let it simmer and the more chicken, squash and quinoa you use, the heartier and thicker in texture it will be.

I think I’ll call it a chicken chili.

This chili has a great flavor – from the tomato and squash all the way to the quinoa and corn, every bite is tasty and has a little kick from the taco seasoning.  If you like it even spicier, try a few red chili flakes.

This is a perfect, healthy recipe for the winter season we’re getting into and best of all, it comes together quickly.

I took it as a lunch at work and got a few jealous eyes staring over their sandwiches as they asked about it – it’s great as leftovers and a great sandwich alternative any day!

Butternut Squash and Quinoa Chicken Chili

Recipe adapted from Chelsea’s Messy Apron

Ingredients:

Rotisserie chicken – all white meat and some dark – about 1 ½ pounds total
½ cup quinoa or ancient grains
½ cup barley
1 medium butternut squash, cubed
1 can President’s Choice Blue Menu Six Bean Medley
1 can of corn
1 can diced tomatoes
1 teaspoon garlic powder
2 tablespoons of taco seasoning
5 cups chicken broth
Salt and pepper, to taste
1 tablespoon dried parsley
Optional: parmesan cheese and red chili flakes or hot sauce

Directions:

Carve up the rotisserie chicken, removing skin and cutting into bite sized chunks. Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep). Rinse and drain the kidney beans and corn.

In a large pot, add in the chicken, quinoa, chopped squash, beans, corn, diced tomatoes, garlic, and taco seasoning.

Pour in the chicken broth and season to taste with salt, pepper and garlic powder.

Cover and simmer on low until the quinoa is cooked through and the squash is very tender. The longer it simmers the thicker it will be. Garnish with parmesan or red chili flakes, if desired.

The post Butternut Squash and Quinoa Chicken Chili appeared first on The Goodie Girl.

If you like what you’ve seen in this page then check out other posts on our blog.

And remember… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/seriouseats/recipes/~3/mVmdHX4S5BA/no-cook-blender-tomato-soup-recipe.html

Here’s something neat to do with delicious food so we wanted to repost it for you! Cheers!

You thought making tomato soup was easy? It’s even easier if you’ve got a high-powered blender. Just dump in the ingredients, turn it on, and let friction do the work for you. This soup gets a rich, creamy texture from the emulsion of olive oil and white bread, without a drop of dairy fat added to it.
Get Recipe!

If you like what you’ve viewed in this blog then check out other blog entries on our blog.

And did you know?… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://www.thegoodiegirl.ca/bite-sized-sugar-cookies/

We found something neat to do with good food so we wanted to share it for you! Eat well!

Need a good cookie recipe for a Christmas tray? I have the perfect one!

I stumbled upon this cookie by accidentally using brown sugar when
my original recipe called for icing sugar – what a happy accident! (Have I mentioned how much I love brown sugar? – it is the best!)

As soon as I made the mistake, I knew there was no turning back and I’d have to hope they turned out. More than just ‘turning out’ they were a hit!

I haven’t had such rave reviews from a cookie recipe in a while – but this recipe was a favourite for many!

The brown sugar adds a great flavor and texture to the cookie.

At first glance, these cookies look like shortbreads, and you’d only know by tasting them that they’re sugar cookies.  They have a slight crispy outside edge with a soft chewy inside. They are not overly sweet, just right and with a hint of salt to finish it off. They’re bite sized, and they disappear quickly, but the bonus is that the recipe makes 48 small cookies per batch so they’re great for sharing and trays.

These were so good, I don’t even know if I’ll bother to go back to try the original recipe! Try these this Christmas.

Bite Sized Sugar Cookies

Adapted from Amish Sugar Cookies by Cookie and Cups

Ingredients

    1 cup butter, room temperature

    1 cup vegetable oil

    1 cup granulated sugar

    1 cup brown sugar

    2 eggs

    2 tsp vanilla

    1 tsp baking soda

    1 tsp cream of tartar

    ½ tsp salt

    4½ cups flour

    *optional sprinkles to garnish

Instructions

Preheat oven to 350°

Line your baking sheets with parchment paper. Set aside.

In your mixing bowl cream together butter and both sugars until smooth. Next mix in the oil and beat in the eggs and vanilla. Add in baking soda, cream of tartar and salt. Turn mixer to low and add in flour, mixing until combined.

Using a small cookie scoop or teaspoon drop dough onto lined baking sheet. Add sprinkles now if desired. You may need to press them in to make them stick. Bake for 9 minutes until edges just start to golden.

Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.

Makes 48 small cookies.

The post Bite Sized Sugar Cookies appeared first on The Goodie Girl.

If you love what you’ve seen in this blog then check out other stuff on our blog.

And don’t forget… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://www.thegoodiegirl.ca/festive-reindeer-brownies/

We found something neat to do with tasty food and we wanted to post it for you! Cheers!

Looking for a great treat to make for the kids over the break?

I’ve found a great one for you – Reindeer Brownies. Everyone will be able to help with these, whether making the brownies or sticking the candy eyes on top. They’re easy, fun and a great way to make something together.

I made these for a pot luck and the adults like them just as much as the kids.

If you have a round pan to make them in, that’s perfect, but don’t worry if you don’t – just use a 9×9 and cut them into wedges – they look the same when you put antlers and eyes on them!

Have fun together with this one – and email me with your pictures of how they turned out!

Festive Reindeer Brownies

What you’ll need:

Brownies – box mix or homemade

Candy Eyes

Red & Green Candies for noses

Pretzel Twists for antlers

1 tablespoon chocolate chips, melted

What to do:

Make your brownies according to the package directions or from your favourite homemade recipe. While they bake, break the pretzel twists down the middles to make antlers and get your red and green candies (I used M&M’s) ready for the noses.
Let the brownies cool fully before cutting into triangles.

Melt your chocolate chips in a small dish and use a toothpick to put a little chocolate on the backs of your eyes and noses and stick them onto the brownie wedges.

For the antlers, you can either use the chocolate to stick the pretzels down or skip that step and just poke the pretzels right into the brownies.

Have Fun – Merry Christmas and Happy New Year!

The post Festive Reindeer Brownies appeared first on The Goodie Girl.

If you like what you’ve read in this article then check out other posts on our blog.

And don’t forget… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.

Originally from: http://feedproxy.google.com/~r/pwcooks/~3/rf8d8Q8Awew/

This is something fun to do with good food and we wanted to show it to you here! Eat well!

This is the kind of thing you make with your sister after Christmas is over and you look at each other after eating your nine hundredth cinnamon roll of the week and decide you’ve simply got to have something green and crunchy before you go berserk.

Or before you go ahead and eat your 901st cinnamon roll—whichever scenario fits.

 
First, slice up a few slices of bacon into bits…

 
 
And fry it up until it’s just beginning to crisp.

 
 
Remove it to a paper towel lined plate and set it aside.

 
 
Pour off most of the grease, then add a little bitta butter.

Oh no. Don’t get me started. Betty Botta bought some butter. “But,” she said, “This butter’s bitter! If I put it my batter, it will make my batter bitter…”

As I said, don’t get me started.

 
 
Turn the heat to medium-low, and when the butter melts, throw in some sliced red onion.

 
 
Cook ’em low and slow, stirring occasionally, until they’re nice and soft and slightly caramelized. This’ll take about 10-15 minutes, so hold yer horses!

 
 
Remove the onions to a plate…

 
 
Then throw in a bunch of sliced mushrooms! These will shrink quite a bit, so don’t be afraid to totally go for it.

 
 
Stir them around…

 
 
Then pour in some wine. White or red—whatever your preference, Maynard.

 
 
Sprinkle in salt and pepper…

 
 
Then just cook the heck out of them over medium to medium-high heat…

 
 
Until the mushrooms are nice and tender and the wine is mostly cooked off.

 
 
At that point, crank up the heat to high and let the mushrooms brown for 30-45 seconds before flipping them and letting them brown on the other side. Then remove the pan from the heat and set them aside. And whatever you do, don’t eat any! Unless you’re me and have no self control and eat a third of them before the salad’s even ready.

I have problems.

 
 
And speaking of salad, let’s make the dressing! Just a simple balsamic vinaigrette: 3 parts olive oil to 1 part balsamic…

 
 
Then salt, pepper, and some dried thyme leaves. Put on the lid, shake it up, and that be it!

 
 
Now, for the green, just strip the kale off the stalks, roll up a few leaves at a time, and slice them very thin.

 
 
You’ll end with a big, beautiful bowl of shaved kale! This is my favorite way to prep kale for salads, because the leaves are hearty and strong and don’t wither easily when tossed in dressing.

 
 
The first thing I do is pour in a little dressing and toss the greens to coat them.

 
 
Next (this is getting really exciting!), throw in the mushrooms (or what’s left of them after your little incident earlier)…

 
 
The bacon…

 
 
And the onions…

 
 
Then toss it all together.

 
 
And now. I have thing about kale salads.

 
 
I have to add huge chunks of goat cheese!

 
 
Pour in a little more dressing…

 
 
Then gently toss everything together. Yum!

 
 
Serve it up and dig in. So incredibly flavorful!

One of my favorite salads in the world.

Here’s the handy dandy printable!

If you love what you’ve seen in this page then check out other articles on our blog.

And if you love great food… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.