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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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 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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Kickass Cowboy Slow Cooker Baby Back Ribs

 

Here’s a delicious way to enjoy our full bodied Kickass Cowboy Spice Blend. It’s also terrific in chili or on steak. Try it on your roast… really good.

Kickass Slow Cooker Ribs Recipe Card

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Vanilla Cranberry Scones

Oh my GOODNESS! These light and lovely scones are quick to make… even quicker to eat! I’ve taken a few of my favourite scone recipes from over the years and blended & tweaked them using my own favourite tricks and Twisted Gourmet sugars. You’re going to like these….

PREHEAT OVEN TO 400 degrees

INGREDIENTS:

1 3/4 cups all purpose flour

3 Tbsp Twisted Gourmet Vanilla Sugar plus 1 teaspoon

1 Tbsp Twisted Gourmet Yukon Wild Cranberry Sugar

2 1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter (chilled or frozen)

3/4 cups wild yukon low-bush cranberries (other berries can be used, of course)

1 egg

1 tsp pure vanilla extract OR vanilla bean paste (I use President’s Choice Madagascar Bourbon Vanilla Bean Paste)

4-6 Tablespoons half-and-half cream plus 1 tsp

METHOD:

COMBINE flour,  Twisted Gourmet Vanilla Sugar, baking powder and salt in a large bowl.

ADD butter, either frozen & grated (my preference) or chilled & cut in with a pastry blender until the mixture resembles coarse crumbs.

IN ANOTHER BOWL  toss wild cranberries with 1 tsp Twisted Gourmet Vanilla Sugar. Add berries to flour/butter mixture.

IN SMALL BOWL beat 1 egg. Add vanilla extract OR vanilla bean paste

ADD egg mixture and 4-6 tablespoons (as needed) of half & half cream to the flour/butter/berry mixture until the mixture is moist enough to pull away from the edges of the bowl.

TURN DOUGH ONTO LIGHTLY FLOURED SURFACE.  Knead gently 8-10 times. The berries will explode in a very dramatic fashion, staining the dough, your hands and work surface…. be ready (this is exactly when the doorbell will ring… happens every time)

Press or roll dough to about 1/2 inch thick. I prefer to make a long rectangle of dough, cutting it into small triangles. You can cut circles with a biscuit cutter, create one large circular scone which you slice into wedges before baking, whichever you prefer.

Lightly brush tops of scones with 1 tsp half-and-half. Sprinkle with Twisted Gourmet Wild Yukon Cranberry Sugar.

Bake 11-14 minutes until golden brown. Baking time will depend on size of scones.  Serve warm with butter for maximum yum.

 

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Southern Gentleman Pulled Pork

INGREDIENTS:  *I’ve made some adaptations for Instant Pot users; please experiment… liquid amounts may need to be adjusted to your taste.

3 lbs pork picnic shoulder roast
1.5 Tbsp Twisted Gourmet Southern Gentleman Spice Blend

1 medium sized yellow onion, chopped roughly
1-2 large cloves garlic, finely chopped

1/3 cup apple cider vinegar  (Reduce to 1/4 cup for Instant Pot)
1/3 cup dark molasses  (Reduce to 1/4 cup for Instant Pot)
1/2 cup ketchup  (Reduce to 1/3 cup for Instant Pot)
1 cup hickory bbq sauce (Reduce to 2/3 for Instant Pot)
1/4 cup packed brown sugar
1 Tbsp Worcestershire sauce
1 *chipotle pepper packed in adobo sauce (or 1 Tbsp **chipotle sauce)
1/4 – 1/3 cup water as needed (may not be needed for Instant Pot)

METHOD:

Add chopped onion & garlic to bottom of slow cooker.

Rinse pork roast & pat dry. Trim excess visible fat. Rub roast all over with Southern Gentleman spice blend. Place atop the chopped onion & garlic in crock pot.

In a small bowl, combine ketchup, bbq sauce, vinegar, molasses, brown sugar, Worcestershire sauce & *chipotle pepper or **sauce. Mix and pour over pork. Spread the sauce around to coat the pork thoroughly. Add a bit of water if needed to cover meat, stir in.

Cover crock pot with lid and cook on high for 4-5 hours or on low for 8-9 hours. When meat is thoroughly tender, remove lid and turn heat to high.

Remove pork to platter from crockpot & shred using two forks. While shredding, stir sauce occasionally as it reduces a bit. Add shredded pork back to crock pot and stir to thoroughly mix with sauce.

Serve on fresh buns with grated sharp cheddar and an ice cold beer, use in tacos or create a next level breakfast burrito!

*I use one stewed chipotle from a small can of chipotles in Adobo sauce. I freeze the rest in small containers and use them as I need them.

**I use La Costena canned Chipotle Peppers in Adobo Sauce (OR President’s Choice chipotle sauce).

pork shoulder   pulled pork potion     pulled pork sandwich pulled pork sandwich

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Twisted 7 Sticky Drumsticks

 

Ingredients

1/s cup honey, warmed

1 teaspoon Twisted 7 Asian Spice Blend

1 garlic clove, crushed

1 tablespoon fresh ginger, minced

1 tablespoon orange juice

1 tablespoon soy sauce (I used sodium reduced)

16 chicken drumsticks (skin on or removed as you prefer)

1 tablespoon sesame seeds

Green onions, for garnish

Method: Preheat oven to 400

Combine all ingredients except drumsticks & sesame seeds.

Marinate chicken for 2 hours. Remove chicken from marinade and reserve the marinade for basting. Place chicken in a single layer in a casserole dish lined with parchment paper; baste with reserved marinade and sprinkle with sesame seeds. Bake for 40 minutes, basting again after 20 minutes.

Serves 6-8

Twisted 7 sticky drumsticks ingredients    twisted 7 sticky drumsticks pic

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