Twisted Morel Fritatta

This delicious dish is easy to make, easy to adapt to the ingredients you have on hand, and will make you look like a rock star. It’s gluten free, grain free, sugar free and keto friendly at only 2.3g of carbs per serving! If you have a bunch of New Years Resolutions you’re trying to keep, this will help you stay on the straight and narrow, without sacrificing anything at all. Ready in under 30 minutes, you’ll be able to whip it together and throw it in the oven before your resolve slips and you reach for the sugar pops!

Ingredients

  • 3-4 dried morel mushrooms, rehydrated – save the rehydration water for another use- don’t waste it, it’s pure gold! (If you don’t have morels, use any other favourite mushroom – shiitake or oysters would be good too.)
  • 4 slices back bacon or smoked ham
  • 1/4 cup shredded sharp cheddar cheese
  • handful fresh basil leaves (local and fresh from my Solvest cropbox), sliced
  • 1 ripe roma tomato

Method

Preheat oven to 350 Celcius. Prepare a cake pan – grease bottom and sides with a small amount of coconut oil.

Pour a bit of hot or boiling water over dried morels to rehydrate, and let sit for about 5 minutes. Remove from water, squeeze out excess water and slice.

Crack 8 eggs into a medium sized bowl. Whisk together with cream and Twisted Gourmet Yukon Wild Morel seasoning. Set aside a few minutes while you prepare the veggies etc.

Chop ham or back bacon into bite sized pieces and place in bottom of baking dish.

Prepare roma tomato – slice in half and remove seeds, squeeze to remove excess moisture and cut into small chunks. Layer over the meat in the pan. Add the mushrooms evenly to the pan.

Sprinkle cheddar and basil over the ingredients in the pan, and pour egg mixture overtop.

Place in pre-heated oven for 25 minutes, or until set and firm on top. A knife inserted should come out clean.

If you want to keep this for quick breakfasts later in the week, place individual slices in quick grab and go containers, and warm in the microwave for 30 seconds to enjoy!

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Twisted Gourmet Sweet Morel Balsamic Chicken

It’s been a while since I shared a new recipe – the fall and winter are insanely busy and I am often too busy producing and packaging to do much cooking (true confessions!). Crackers and cheese at 10 o’clock is my default dinner when I’m in serious production mode. However!! It’s a new year, and I have been cooking up a storm.

I had some chicken breasts in the fridge that had to be cooked pronto, so I decided to try something I’ve been playing with in my head. From start to finish, this delicious recipe was about 20 minute, so you’ll want to add it to your week night repertoire for sure. Let’s cook!

Ingredients:

If using breasts, remove filet, and cut breasts into sizes approximating that of the filet. Sprinkle with salt and pepper and let sit a few minutes.

Heat a non-stick pan to medium high (6 or 7 on my stove). Add about a teaspoon of olive oil and let heat a few moments. Add the chicken strips and cook until all sides are no longer pink, and have browned a bit. The pan should not be completely dry; if so, reduce heat a bit.

Add the morel seasoning to the pan, add stock and cover the pan with a lid. Let the chicken poach for a few minutes – the length of time will depend on the thickness of your pieces, but check a large piece by cutting in, and ensuring there is no more pink at the centre. When done, remove the lid. The chicken will be cooked through, but moist and the seasoning should be well hydrated by now, and it will all smell wonderful. Now the fancy bit!

To the pan, add the balsamic vinegar and honey. Add about half the minced rosemary. Bring this to a low boil and let the sauce thicken, reducing to about 3/4. Turn the chicken a few times to get it well coated, and let it absorb the flavour.

Serve with creamy roasted garlic (or Kiss Me Baby Garlic Seasoning) mashed potatoes and some fresh blanched green beans. Top the chicken with sauce from the pan and garnish with the remaining minced rosemary – SO good!

Simple ingredients likely in your pantry, and LOCAL Yukon flavours to celebrate!
Look at that balsamic and honey reducing, and all the good flavours going into that chicken!

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Mango Cheechako Taco Shrimp

Ingredients:

12-15 peeled, deveined raw shrimp

1-2 tsp Twisted Gourmet Cheechako Taco Seasoning

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Smokin’ Hot Chicken Wings

Ingredients:

1 lb split chicken wings

1 Tbsp olive oil

1 -2 Tbsp Twisted Gourmet Smokin’ Hot Seasoning Salt

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Hello Morocco! One Dish Chicken & Rice Dinner

Ingredients:

3 onions, sliced thinly 1 large clove garlic, minced
1 tbsp brown sugar 1.5 cups long grain white rice
1 tbsp freshly grated ginger 3 cups low sodium chicken stock

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Cheechako Taco Pulled Chicken Soup

So satisfying! Flavourful broth, tender pulled chicken and lots of vegetables, all cooking away for you while you do… well, next to nothing in fact!

Ingredients:

2 bone-in chicken breasts, skin removed (about 1.5 lbs chicken: ok to use thighs)

1 medium onion, diced

1 large clove garlic, finely minced

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Twisted Thai Sweet Potato Soup

This is a delicious soup for a light meal or an energizing post-ski refuel snack. Good hot or cold, it incorporates the delicious velvety goodness of sweet potato, smooth coconut and the nuanced flavours of the Twisted Gourmet’s new Twisted Thai Blend.

Ingredients:

2 medium sweet potato, peeled & cubed

1 small carrot, cubed

1/2 medium onion, chopped

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Twisted Turkey Veggie Curry*

Simple poached turkey or chicken is simmered in a delicious easy coconut curry sauce filled with colourful veggies.

Ingredients – poached turkey (sub with leftover cooked turkey if you prefer)

1 Tbsp neutral vegetable  oil (I prefer safflower oil)

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Zesty Lime Chili Chayote Squash

Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world.  I discovered them in Vietnam where they’re called Su Su.

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Sweet Salty Ginger Roasted Butternut Squash

Oven roasted squash… just sounds satisfying, no? Carmelized with a bit of sugar is a classic treatment for these hearty fall vegetables.

Ingredients

1 Butternut Squash

1 Tbsp vegetable oil (plus oil to brush pan)

1 Tbsp Twisted Gourmet Gingerbread Spice Sugar

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