Gluten Free

Spicy Shrimp Scampi with Hot Cherry Peppers

Shrimp Pasta

(This post is sponsored by President’s Choice.  I used their PC Black Label Hot Cherry Peppers to make this Spicy Shrimp Scampi.)

After a nice long summer break, I’m back in the kitchen experimenting with my new October PC Black Label black box where I received two jars of condiments that can be eaten tapas style or included in a recipe.

PC Black Label Hot Cherry Peppers marinated in oil are the perfect accompaniment for pizzas, pastas, grilled meats and seafood.  I was particularly fond of this as I love using a wide variety of peppers in various dishes and this one is the perfect addition to this Spicy Shrimp Scampi recipe that I’m sharing with you.

PC Black Label Borettane Onions  are tasty and can be used with many dishes or served as apart of an antipasto platter.  I have tried them on their own and in a quiche and they have a unique balsamic vinegar flavour that isn’t too overpowering, but very pleasant and mild.

I decided to shake up my favourite shrimp scampi recipe and added the PC Black Label Hot Cherry Peppers into the mix, it takes the dish to a whole new level!  It is simple, quick and packed with flavour,  its perfect for an easy weeknight meal or for a romantic date-night dinner served with your favourite wine.

I used the PC Gigantico Raw Zipperback Black Tiger Shrimp as I prefer the larger variety of shrimp in this recipe as it carries well as a main dish.

Spicy Shrimp

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Spicy Shrimp Scampi with Hot Cherry Peppers Recipe

Serves 3-4

Spicy Shrimp:

Ingredients:

  • 2 tblsp olive oil
  • 2 tblsp butter
  • 25 large sized shrimp, deveined and dried, tails left on (PC Gigantico Raw Zipperback Black Tiger Shrimp)
  • 3 fresh garlic cloves, minced
  • 2 tblsp tomato paste, double concentrate
  • Salt
  • Pepper
  • 1/4 cup fresh parsley, chopped

Ingredients

Directions:

  1. In a large skillet, melt the butter with the olive oil over high heat.
  2. Add the tomato paste and cook for 5 minutes
  3. Add the garlic cloves and mix thoroughly.
  4. Now add the shrimp and stir the mixture a few times to ensure the shrimps are coated with sauce, about 3 minutes.
  5. Flip the shrimp over and cook a few more minutes until they’re done.
  6. Transfer to a bowl and set aside.

Spicy Shrimp

Scampi Sauce:

Ingredients:

  • 3 tblsp olive oil
  • 3 tblsp butter
  • 2 tsp raw sugar
  • 1 cup cherry tomatoes
  • 6 fresh garlic cloves, minced
  • PC Black Label Hot Cherry Peppers chopped
  • Salt
  • Pepper
  • 1 Tblsp tomato paste
  • 1 cup white wine
  • Handful of fresh parsley, chopped
  • 500g of spaghetti cooked in salted water

Butter and garlic

Directions:

  1. In the same large skillet, add the olive oil, butter and tomato paste. Stir to combine.
  2. Add the cherry tomatoes and raw sugar and cook 5 minutes until they burst open.
  3. Add the garlic and chopped cherry peppers and cook for 2 minutes.
  4. Add the salt, pepper, and white wine. Cook on medium heat and reduce the wine to cook out the alcohol, about 3-4 minutes.
  5. Set aside and boil your pasta. Do not wash the skillet.
  6. Boil 500g of spaghetti in salted water
  7. Once the pasta is cooked, transfer it to the skillet along with the chopped parsley. Toss to coat the pasta completely with the sauce. Cover and let it rest for 5 minutes to absorb the flavours.
  8. Transfer the pasta to a platter or to individual plates and top with the shrimp.
  9. Drizzle over the leftover sauce from the shrimp and serve.  Enjoy!

Scampi

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Chocolate Hazelnut Granola

Granola is one of my favourite things to eat in the morning with fresh homemade yogurt or thick Greek style yogurt. I didn’t always like yogurt or granola, it all started 7 years ago when I was pregnant with my son…talk about cravings!

I was visiting my friend Penny in Chicago and quickly got addicted to a local made chocolate granola. Needless to say, I packed up a suitcase worth to take home and to eat for the duration of my pregnancy haha and she was nice enough to mail me a quick fix when I ran out.

Eventually I started making my own with a newborn in tow, in between naps and feedings. I have so many recipes 7 years later but this one is a definite favourite. I love hazelnuts and I love chocolate, so what could be better! Even my son loves it!😉

Chocolate Hazelnut Granola Recipe

Preheat oven to 350°F

Line a baking sheet lined with parchment

Ingredients

3 cups rolled oats

1/2 cup dark cocoa powder

1 tsp ground vanilla bean

1 tsp cinnamon powder

1/4 tsp kosher Salt

2 tblsp almond oil

1/2 cup maple syrup

1/8 cup water

1/2 cup hazelnuts, chopped

1/2 cup dark chocolate, chopped

Instructions:

In a large bowl combine the oats, cocoa powder, cinnamon, vanilla and salt. Mix well.

Add the almond oil, maple syrup and water. Mix until all the oats are saturated.

Place on a lined baking sheet and bake for 10 min.

Remove and add the chopped hazelnuts.

Return to the oven and bake another 10 minutes.

Turn the oven off and leave in for 5-10 minutes more.

Remove and let it cool completely.

Add the chopped chocolate and transfer the granola to a large mason or weck jar.

Enjoy with milk, yogurt or with your favourite dessert as a topping.

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon

 

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Salmon

This month’s #PresidentsChoice PC Black Label Collection box included a favourite of mine, which is PC Black Label Habanero Aioli Whipped Dressing! This velvety aioli has complex flavours of sweet mango purée, curry, and a subtly hot habanero kick.  It’s a great condiment to eat with french fries, swirled into a salad dressing or used as a side replacing ketchup or mustard.  It’s so versatile that I even serve it with my maple glazed salmon and my kids love it!

Another product that I received this month is the PC Black Label Bacon Marmalade, which is great on a cheeseboard and is a welcomed addition to our pantry.

I have created a simple recipe this month using PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes.  I have sauteed them with butter and olive oil and then tossed with this PC Black Label Habanero Aioli.

 

To make this side dish the perfect accompaniment to your meal, I have also included my recipe for Maple Glazed Salmon below.  I hope you enjoy this recipe and please feel free to tag your recreations with #hautesucre, I would love to see them.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel

 

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli

Rustic Baby Potatoes with Habanero Aioli and Maple Glazed Spicy Salmon Recipe

 

Ingredients:

1 bag (680g) PC Mixed Little Gems Yellow, Red & Blue Mini Potatoes, washed and sliced into halves

1 tblsp butter
2 tblsp olive oil
Fleur de sel (sea salt)
Fresh cracked pepper
1 tsp herbs de Provence seasoning

1 tblsp maple syrup
1-2 tblsp PC Black Label Habanero Aioli Whipped Dressing (for spicy, use 2 tblsp)

Directions:

1. In a large heavy bottomed frying or sautée pan, add the butter, olive oil and sliced potatoes.

2. Cover and cook on medium heat for 5-6 minutes.

3. Remove the lid and add the salt, pepper, herbs de Provence seasoning and maple syrup.

4. Continue to cook until the potatoes are softened and start to caramelize. About 10-15 minutes, depending on potato size.

5. Add the PC Black Label Habanero Aioli, covering the potatoes completely.

6. Cook on high heat until slightly seared, do nut burn (approx 1 minute). Remove and transfer to a large platter.

Prepare the salmon.

Maple Glazed Spicy Salmon Recipe

4-6 servings

2 small ceramic baking dishes

Ingredients:

1 tblsp sesame oil

4-6 salmon fillets, cleaned and dried

 

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)}

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

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Directions:

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5. Roast the fish for approx 15 minutes (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it or pan fry it.

7. Serve with Habanero Aioli Potatoes and additional Habanero Aioli on the side.

Enjoy!

Brioche French Toast Recipe 


Brioche French Toast Recipe

Ingredients:

1 large egg, whisked

1/3 cup heavy cream

1/4 cup sugar

1/2 tsp ground cinnamon

Pinch of sea salt

3-4 sliced brioche (or reg bread)

Directions:

  1. In a shallow bowl, whisk all the ingredients
  2. let bread soak up mixture and place in a hot, buttered pan.
  3. Cook until crunchy + golden.
  4. Serve with maple syrup, whipped cream and fresh berries

Enjoy!!🍓


Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Healthy Coconut Cream Dark Chocolate Cups 

Healthy Coconut Cream Dark Chocolate Cups Recipe:

Ingredients:

2 cups Lindt dark chocolate couveture, melted + tempered, 70% + 56%)

1 cup coconut cream (thick)

1 tblsp maple syrup

1/2 tsp ground vanilla bean 

Fleur de sel 

Coconut chips
Directions:

Melt chocolate and set aside.

Mix coconut cream, maple syrup + vanilla- refrigerate.

Line 12 cupcake tins with liners and scoop 1 tblsp of melted chocolate, bringing up the sides to cover most of the liner.  

Refrigerate or cool until set.

Scoop 1- 2 tsp of coconut cream mixture into chocolate lined cup and tap gently. 

Let chill for 5 minutes and then pour melted chocolate over top and working quickly to spread it evenly over the coconut cream to set. 

Sprinkle with fleur de sel and top with dried coconut chips. Chill until firm. 

Enjoy!

Brown Butter Chocolate Krispie Squares 

Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

*And don’t forget, if you make these using my recipe below, please tag them #hautesucre on your social media accounts as I would love to see them!😊

Brown Butter Chocolate Krispie Squares Recipe 

Makes 16 squares

Ingredients:

1/3 cup salted butter

2.5 cups marshmallows

Pinch of fleur de sel

1/2 tsp ground vanilla bean or extract

4-5 cups of mixed chocolate cereals of your choice or *as noted above

Method:

1. In a large bowl combine the mix of cereals and set aside.

2. Line a 9×9 square pan with parchment and set aside.

3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

4. Pour the mixture into the bowl of cereals and mix quickly.

5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

6. Let cool and cut into squares. Enjoy!

 

Hazelnut Mylk Recipe (vegan, gluten free)

Good Morning and Happy Friday!

I just made another batch of delicious Hazelnut Mylk…this must be my second batch this week, it’s THAT good,  I’m so addicted!😋

Another wonderful alternative to dairy milk, this tastes amazing on its own or in your favourite hot beverage.  My son loves this milk for his hot chocolates and I’m enjoying it with my coffee.  My husband loves an ice cold glass, it’s very refreshing!

See my recipe below if you’re interested in making your own. I’d love to hear from you, tag your creations with #hautesucre, I’d love to see them! 🙂

Recipe for Hazelnut Mylk.

(Makes approximately 3 cups)

1 cup hazelnuts, soaked for 1 hr and drained

3 cups of filtered water

3 tblsp maple syrup

Pinch of vanilla bean

Pinch of fleur de sel

Method:

Add all of the ingredients to a high speed blender and process until smooth.

Pass through a nut milk bag or ultra fine sieve and strain as much liquid as possible.

Reserve the ground nuts for another use  (such as my pumpkin pie with hazelnut Crust!)

Transfer to a glass bottle, will keep for a few days, refrigerated. Best served ice cold, enjoy!

Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes
(Makes 12)

Ingredients:

Wet Ingredients:

1 zucchini, shredded
Pinch of fleur de sel (sea salt)
1 cup sugar
1 large egg
1/2 cup olive oil
1/3 cup plain 2% yogurt

Dry Ingredients:

1 1/3 cup all purpose flour
1 cup cocoa
1/2 tsp cinnamon powder
1/2 tsp ground vanilla bean (or extract)
1 tsp baking powder
Pinch of fleur de sel (sea salt)

1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped

Method:

Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

1. In a large bowl, combine all the wet ingredients and whisk well.

2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

4. Measure 1/4 cup of batter into each baking cup for 12.

5. Bake for 25 minutes. Remove and let completely cool.

6. Dust with powdered sugar or top with your favourite buttercream.
Enjoy!

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Aquafaba Meringue:

1/2 cup of strained chickpea water (from a can)
3/4 cup powdered sugar
Pinch of salt
1/4 tsp cream of tartar
1/4 tsp ground vanilla bean

1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

3.Add the vanilla and whisk until combined.

4. Pipe or spoon the meringue over the tops of the cooled cupcakes.
Enjoy!

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