Ingredients

• 4 medium baking potatoes such as russet, scrubbed clean
• oil for brushing
• 2 cups cooked chicken, shredded or diced and warm
• 1/2 cup hot sauce (such as Frank's Red Hot)
• 2 tablespoons butter, melted
• salt and pepper to taste
• 1/2 cup cheddar cheese
• 1/2 cup blue cheese, crumbled
• 2 green onions, sliced
• 1/4 cup blue cheese dressing

Directions

1. Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.
2. Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.
3. Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.
4. Mix the hot sauce and the melted butter and then mix in the chicken.
5. Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.
6. Broil until the cheese has melted, just a few minutes.
7. Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

• Baked Potato at Room Temperature (make some extra from the night before)
• Egg
• Bacon, Ham or Sausage (fully cooked)
• Cheese - Cheddar, American, Colby Jack (whatever you like)
• Seasoning - Salt, Pepper, (I use Penzeys' Country French Vinaigrette)
• Optional Ingredients - Green Onion/Onion, Chives, Sour Cream - have fun!

Directions

1. Preheat oven to 350 Degrees F.  (or have the campfire ready to go)
2. Carefully cut the top off of the baked potato. Scoop/hollow out potato and set aside. Layer potato with desired fillings. Cheese, bacon, cheese. Add a little of the scooped potato, leaving enough room for an egg. Crack egg, and place it on top. Sprinkle with a little more cheese and bacon. 
3. Place on middle rack of oven or close to the coals and bake for approximately 20 minutes or until egg reaches desired texture. 

Makes a great breakfast and easy start of you day while camping.

Ingredients

• 1 packet (2 1/4 teas) active dry yeast
• 1 cup lukewarm water
• 1 tbs honey
• 2 1/4 – 2 1/2 cups flour
• 1 teas salt
• 1/2 teas garlic powder
• 1 teas oregano flakes
• 2 tbs olive oil, divided, plus more for greasing the bowl
• 1/2 onion, sliced
• 1/2 green pepper, sliced
• 2 round cheesesteak patties 
• 1 tbs Worcestershire sauce
• 2 tbs steak sauce
• 1 jar Classico White Pizza Sauce 
• 6 to 8 slices provolone cheese

Preparation

1. Add the honey and yeast to the water and stir to combine. Let stand for 7 to 10 minutes, while the yeast gets foamy.
2. Whisk the flour, salt, garlic powder, and oregano flakes in a large bowl. Make a little hole in the middle and pour in the yeast mix and 1 tbs olive oil. Stir to combine. Knead with your stand mixer or by hand until the dough forms a ball. Knead for 10 minutes. Turn out and form into a tight ball.
3. Place dough into a well greased bowl. Top with greased plastic wrap and let sit until doubled in size, about 1 hour, in a dry warm spot. (I set the bowl on top of my oven as it preheats or in the microwave depending on how warm my house is).
4. Preheat the oven to 425 degrees for at least 40 minutes before cooking. Slide a rack to the bottom-most slot.
5. Preheat a skillet over medium high heat. Add the remaining 1 tbs olive oil and swirl to coat pan. Sautee the onion and pepper for 5 to 7 minutes until soft. Push the veggies off to the side and add the steak patties. Cook according to directions seasoning with Worcestershire and steak sauce. Remove from heat.
6. Turn the dough out onto a floured surface and divide into 2 parts. Roll one at a time into a 1/8? round disk, sprinkling with more flour if needed to keep from sticking. If the dough pulls pack while rolling and doesn’t seem to want to create a disk, let it sit 5 minutes longer.
7. Slide the pizza dough onto parchment paper. Spoon the white sauce over the pizza, leaving 1/2 border for the edges, sprinkle half of the peppers, onions, and steak meat over top. Tear the provolone slices in half and place on top as well. Using the parchment paper, transfer the pizza to your baking sheet, or preheated pizza stone in the oven and bake for 10-13 minutes until edges are golden brown and cheese is browning. Carefully, remove the pizza from the oven and let cool for 5 minutes before slicing and serving.
8. Repeat with remaining dough and ingredients.

1. Start by making your favorite macaroni and cheese recipe. Don't be afraid to get creative. 
2. Once you've made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let cool.
3. Once the macaroni and cheese is cold, slice it into squares that are roughly 1/2-inch smaller than the bread you plan on using for the grilled cheese.
4. Preheat the oven to 500°F and place a cast-iron skillet (or other oven-proof pan) inside.
5. To assemble the sandwich, butter one side of two slices of bread with salted butter. Gibson likes salted butter because it makes the sandwich have a nice salty crust.
6. Place the bread, buttered side down on a work surface and top one piece with a slice of cheese, the macaroni and cheese square, and another slice of cheese. The cheese slices act as glue for the sandwich, ensuring that the macaroni and cheese doesn't fall out. Cover the second piece of cheese with the remaining slice of bread, butter side out.
7. Remove the skillet (or pan) from the oven and place the sandwich inside.
8. Bake in the oven for 1-2 minutes, until the cheese is completely melted, the bread is toasted, and the macaroni and cheese is hot. Slice into triangles and enjoy immediately.

Ingredients

• 8 Jalapenos (small)
• Steak
• 1 Tbsp Cream Cheese
• ½ Tbsp Ranch Dressing
• 1-2 Tbsp Chives (chopped)
• Dehydrated Tomato (two slices)
• Cheese
• Butter
• Soft Tortilla Shell

Directions

1. Roast your jalapeños and put them in a ziploc bag for a few minutes to help remove the skin. 
2. While waiting mix the cream cheese, ranch, chives and tomato together and spread it on one half of the tortilla. 
3. Thinly slice your leftover steak and place it on the spread and top with your jalapeños once you have removed the skin and seeds. 
4. Apply a generous dose of cheese on top of all of that, fold the tortilla in half, butter both sides and fry in a pan on medium heat until golden brown on each side.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/2 cup cheddar cheese, room temperature, grated
• 2 slices bread
• 1 tablespoon butter, room temperature

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
3. Heat a non-stick pan over medium heat.
4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Ingredients

• 1 (8 oz. pkg.) cream cheese, softened 
• 1/2 cup Franks RedHot Original Cayenne Pepper Sauce
• 1/2 cup bleu cheese or ranch dressing 
• 2 cups shredded cooked chicken 
• 1/2 cup crumbled bleu cheese or your favourite shredded cheese 

Directions

1. Preheat oven to 350°F.
2. Combine all ingredients in a 1-quart baking dish.
3. Bake 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers and/or vegetables.

Ingredients

• 4 medium russet potatoes
• 2 tablespoons canola oil
• ½ cup sour cream
• ¼ cup Sriracha
• 1 cup cheddar cheese, divided
• 4 slices bacon, cooked and chopped
• 2 tablespoons cilantro leaves, for garnish
• ½ cup sour cream, for garnish

Directions

• Preheat oven to 400℉ and line a large rimmed baking sheet with parchment paper. Rinse, scrub and dry the potatoes, then rub them with the canola oil and sprinkle them with salt. Bake the potatoes until they’re cooked through and the skin is crisp, about 50 minutes. When the potatoes are cooked, let them sit just until they’re cool enough to handle.
• Cut the potatoes in half lengthwise, then use a spoon to scoop out the cooked insides, leaving about ½-inch of flesh on each skin. Line the potato skins up on the baking sheet.
• Put the scooped-out insides in a medium mixing bowl with the sour cream, Sriracha, sour cream, and half the cheese. Season the mixture with salt and pepper, then use a wooden spoon or potato masher to mash the potatoes and mix everything together until it’s combined.
• Scoop the mashed potato filling into the potato skins, then garnish with the remaining cheddar cheese and cooked bacon. Bake the stuffed potato skins in the oven until the skins are crispy, the filling is hot, and the cheese is melted, 10-12 minutes.
• Serve immediately, with a dollop of sour cream on each potato skin. Garnish with cilantro leaves.

Ingredients:

• 8 ounces elbow pasta
• 1/4 cup unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• salt and black pepper, to taste
• 3 ounces mild white cheddar cheese, shredded (about 1 cup shredded)
• 3 ounces Gruyere cheese, shredded (about 1 cup shredded)
• 2 ounces Pecorino cheese, finely shredded (about 3/4 cup shredded)
• 2 ounces Camembert cheese, rind removed and cut into small chunks
• 1 ounce (2 slices) white American cheese, finely chopped
• 1/4 cup Panko bread crumbs

Directions:

1. Place an oven rack in the top half of the oven. Bring a large pot of salted water to a rolling boil.
2. Add macaroni and cook for 5 minutes or until just barely al dente. Strain and set aside.
3. Heat butter in a 10-inch cast iron skillet or oven-safe saucepan set over medium-high heat. When butter is melted and foamy, sprinkle over flour, whisking to incorporate into a smooth paste. Continue to whisk until frothy and light golden brown, about 2 to 3 minutes. Slowly drizzle in milk, whisking vigorously. If at any point the mixture clumps, continue to whisk until smooth before adding more milk. Continue whisking until all the milk has been added. Cook, whisking regularly, for 7 to 8 minutes or until sauce has thickened to the consistency of heavy cream and just barely starts to simmer around the edges. Whisk in cayenne, paprika, and salt and pepper to taste. Remove from heat.
4. Set aside 1/4 cup of cheese (a mix of cheddar, gruyere, and pecorino). Sowly add remaining cheese to skillet, one handful at a time, whisking well until melted and smooth. If the sauce still has noticeable chunks in it, return pan to low heat and continue whisking for no more than 1 to 2 minutes or until cheese is completely melted.
5. Fold cooked macaroni into cheese sauce until evenly coated. Sprinkle with reserved shredded cheese and bread crumbs and broil on high for 4 to 5 minutes or until cheese is bubbly and breadcrumbs are golden brown. Remove from oven and let cool for 5 minutes before serving.

Ingredients 

• 2 eggs
• 2 tbsp milk
• 1/2 small sweet green pepper, seeded and diced
• Pinch each salt and pepper
• 2 tbsp shredded Cheddar cheese
• 1 small flour tortilla
• 2 tbsp medium or hot salsa

Instructions

1. Whisk eggs, milk, green pepper, salt and pepper in small bowl.
2. Spray skillet with cooking spray. Heat skillet over medium-high heat until hot enough to sizzle a drop of water.
3. Pour in egg mixture and immediately reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.
4. Sprinkle with cheese.
5. Spoon the eggs in the centre of the tortilla and top with salsa. Fold up the bottom and then the sides to enclose filling.

Ingredients

• 1 Can Crescent Rolls
• 1 Pound Sausage -- cooked and drained
• Fresh Mushrooms -- sliced
• 3/4 Pound Monterey Jack Cheese -- grated
• 6 Eggs -- beaten
• 1 Can Cream Of Onion Soup

1. Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. 
2. Chill overnight. Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.

Ingredients

• 1 1/2 cups lowfat cottage cheese
• 2 tablespoons lemon juice
• 2 tablespoons shredded carrot
• 1 tablespoon sliced green onions
• 1 tablespoon chopped parsley
• 1 1/2 teaspoons chopped fresh dill OR 1/2 teaspoon dill weed
• 1 dashes pepper
• assorted fresh vegetables

Instructions

1. In blender container, combine cottage cheese and lemon juice. Cover; blend 3 to 5 minutes at medium speed or until smooth.
2. Stir in carrot, onions, parsley, dill and pepper. Garnish as desired. Serve with cut-up fresh vegetables for dipping.
3. Makes 1 1/2 cups.

TIP: Mixture can also be used as a topping for baked potatoes.

Ingredients

• 16 oz. Velveeta Cheese
• 1 half and half cream/milk
• ½ teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 15-oz can no-bean chili
• 3 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1 lime juice (about 1 tablespoon)
• tortilla chips, for serving

Instructions

1. Cut velveeta cheese into cubes. Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour
3. Serve with tortilla chips.

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh garlic
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 (28-ounce) can plum tomatoes, coarsely crushed
• 1 tablespoon dry red wine
• 1 teaspoon sugar
• 1 tablespoon extra-virgin olive oil
• 1 pound mozzarella cheese, sliced
• 8 ounces pepperoni, thinly sliced
• 8 ounces mushrooms, wiped clean and thinly sliced
• 1 green bell pepper, cored and cut into thin rings
• 1 yellow onion, cut into thin rings
• 1 cup thinly sliced black olives
• 1 pound crumbled hot Italian sausage
• 1 cup grated Parmesan

• 11/2 cups warm water (about 110 degrees F)
• 1 (1/4-ounce) packages active dry yeast
• 1 teaspoon sugar
• 3 1/2 cups all-purpose flour
• 1/2 cup semolina flour
• 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl
• 1 teaspoon salt

1. While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
2. Preheat the oven to 475 degrees F.
3. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
4. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan.
5. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.

1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
2. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil.
4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
5. Divide into 2 equal portions and use as directed.

If you are shopping for a foodie this Christmas (or even if you are not) here is my broad guide to great Christmas gifts for the kitchen.  It’s a series of things that I love that make life in the kitchen better.  If you have any comments on things that I have listed or have things that I have missed, leave them in the comments.

Inexpensive Christmas Gifts & Stocking Stuffers: Under $25 

Wine Aerator

Adding air and slowing down the pour of your wine enhances flavor and bouquet. This unique aerator by slows the flow and gently adds oxygen into the wine by funnelling it through a series of channels inside.

Wondering if a wine aerator is worth the money and hassle?  It depends on the kind of wines that you drink.

Red wines intended to have earthy flavors or age for years in a cellar (and often cost more than $10 or $15) can get to their optimal flavor faster with aeration. Inexpensive and fruity red wines are often fruitiest and most enjoyable directly from the bottle and either don’t improve or taste worse with aeration. White wines (especially fruity white wines) generally don’t improve with aeration.

• Available from Amazon | $6

Soapstone Whisky Chilling Stones

Don’t let melting ice water down your drinks.  Instead use cold frozen soapstones to keep your whiskey cold and preserve it’s rich taste.

• Get it from Amazon | $3

Silicon Pastry Mat

Silicone's is both flexible and things won't stick to it.  It's ideal for rolling pastry and cookies.  It not only makes things easier on you but it means you can use less flour, resulting in a more delicate and tender product which means everyone wins.

• Purchase from Amazon | $10

Thoughtful yet Inexpensive Christmas Presents:  $25 to $50 

CucinaPro Pasta Fresh machine

Nothing beats a plate of truly fresh pasta. And now it's easy to roll out your own at home. Whether the craving is for spaghetti or fettuccine, this sturdy machine handles the job with efficiency and style. CuninaPro pasta maker looks great on the counter and is easy to use--there's nothing to plug in as this is the tried-and-true hand-crank variety.

The easy-lock adjustable dough-dialer rolls thick or thin pasta, and it comes with spaghetti and fettuccine cutters. Cutters for tagliatelle, ravioli and angel hair pasta are available separately

• Purchase from Amazon.com | $29

Aeropress Coffee Press

It makes one of the best cups of coffee you'll ever taste. This innovative uses the ideal water temperature and gentle air pressure brewing to produce coffee and espresso that has rich flavour with lower acidity and without bitterness. It makes 1 to 4 cups of coffee or espresso (enough for 1 or 2 mugs), features a micro filtered for grit free coffee, and takes just 1 minute to make coffee (actual press time takes only 20 seconds).

 Here is how it works

• Purchase from Amazon | $25

• Find it online at Amazon.com for $23

Belgium Waffle Iron

Enjoy delicious fluffy Belgian waffles with the Hamilton Beach Belgian Style Flip Waffle Maker. Made with easy to clean non-stick grids to bake the perfect waffle with deep pockets to hold butter and syrup. The indicator lights let you know just when to add the batter and the removable tray and grids make for easy clean-up.

• Purchase from Amazon | $35

Oxo Kitchen Scale

A scale is really necessary if you're going to do serious cooking because wherever possible, you should measure your ingredients by weight, not by volume. 

A given mass of flour can vary a lot in volume, depending on things like humidity, temperature, and how long it's been sitting.  A weight indicator shows the capacity left on the Scale before maximum capacity is reached. Press the zero button to offset the weight of a container or to set the weight back to zero to add additional ingredients. The display features large, easy-to-read numbers which measure in 1/8-ounce and 1-gram increments and the platform can be removed for cleaning. The Scale has a 5-pound capacity and two AAA batteries are included.

• Purchase from Amazon | $25

Cusinart Immersion Blender

Don't buy a cheap one--stick with Braun, Cuisinart, or KitchenAid.  They aren’t cutting edge but if you don’t have one, you don’t know what you are missing.  I use mine for my making Caesar Salad Dressing, mixing up packets of mix and pureeing soups

• Find it at Amazon | $35

With a stylish design and durable stainless steel carafe, this 8-cup coffeemaker is perfect for home, office or practically anywhere you want hot, fresh coffee at the touch of a button. All this, plus an easy-clean control panel and dishwasher-safe removable parts for effortless cleanup.  The advantage of the carafe is that you won’t be stuck with hot burnt coffee in case you don’t get it off the maker in time.  The coffee will be as hot and fresh later as it is right now.

• Purchase from Amazon | $48

• Available from Amazon for $57

The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

 

With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.

Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë’s innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time.

• You can get it for $19 from Amazon

 Alcohol Dispenser for Vodka, Whiskey, etc

For centuries, whiskies have been aged in wooden kegs. The charring on the inside of the keg helps to filter the beverage from impurities while also giving whiskey its unique, brown color. 
To celebrate the advent of the slow, smoothing, and character building process of aging liquors, here is a handsome glass keg decanter complete with a wooden resting cradle. 

• Find it at Amazon | $60 

Lodge Pre-Seasoned Sportsman's Charcoal Grill

If you are a griller who loves to cook on charcoal, you will want to check out this cast iron hibachi grill.

• Measures 19 by 10-1/4 by 8-1/4-inch; limited lifetime warranty.
• 2 Adjustable heights temper cooking speed; wash by hand
• Draft door regulates heat; coals accessible behind flip-down door
• Cooking grate measures 17-1/4 by 9-inch; seasoned and ready to use
• Rugged, charcoal, hibachi-style grill made of durable cast iron

• Purchase at Amazon.com | $95

Bodum Tea Press

A lovely way to brew tea to your exact preference, the Bodum Shin Cha tea press combines elegant shaping with crafty functionality. The spherical glass pot features a stainless-steel plunge infuser inside and a stainless-steel lid. Fill the infuser with loose leaf or tea bags, add hot water, wait the desired amount of steeping time, then plunge. The plunger pushes the tea below the infuser holes, so brewing stops on a dime and tea does not over steep to the point of bitterness. To clean up, the unit goes safely in the dishwasher. With its glass spout, body, and handle, the Shin Cha showcases tea colors beautifully but does require somewhat careful handling. 

• Purchase at Amazon.com | $67

Burr coffee grinder

For grinding larger quantities of coffee beans for a coffee-drinking crowd, Capresso's commercial-grade Infinity grinder handles 8-1/2 ounces of beans at a time. Sixteen different settings--four each in the four categories of extra fine, fine, regular, and coarse--let you adjust the grind to the specific blend of coffee and method of brewing. The finest setting is ideal for preparing Turkish coffee, which is a rare feature to find in a grinder.

A built-in timer sets the grind for anywhere between 5 and 60 seconds so you can walk away without having to constantly press a button to continue the grinding process. The Infinity has an advanced conical burr design made of steel that is usually only found on commercial grinders. This burr design slows down the gears and reduces the amount of friction and heat to preserve coffee's flavour and aroma. The coffee container holds up to 4 ounces of grounds and remains sealed during grinding. For safety, the bean container also needs to be locked into place for the Infinity to operate. For easy cleaning, the bean container and upper burr lift off so you can clean the grinding chamber with the included brush and wipe down the exterior housing.

• Purchase from Amazon | $100

Cuisinart 5-in-1 Griddler

Yes you have a George Forman grill but this is so much more than that.  The Cuisinart Griddler is actually five appliances in one. A hinged, floating cover and one set of removable and reversible cooking plates turn the Griddler into a contact grill, panini press, full grill, full griddle, or half grill/half griddle. Dual temperature controls and indicator lights make this product easy to use.

Kitchenaid Convection Oven

It’s a great replacement for the stove in the summer and a supplement to the oven when you are making a big meal or for parties.  I am surprised how much cooking and baking I can do with it.

• Purchase at Amazon | $130

Kitchenaid Stand Mixer

The Professional 600 TM has a powerful motor that is crafted for commercial-style performance, the direct drive, all-steel gear transmission delivers unyielding power for professional results. The mixer can effectively mix up to 14 cups of all-purpose flour per recipe and produce up to 8 pounds of mashed potatoes. The Soft Start mixing feature helps minimize ingredient splatter and flour puff with gentle acceleration to selected speed after start-up. Electronic Speed Sensor monitors operation to maintain precise mixer speed. Commercial-style motor protection automatically shuts off the mixer when overload is sensed to protect the motor. Durable all-steel gears provide reliable service. The mixer includes a 6-quart-capacity stainless-steel mixing bowl with a contoured handle, as well as a professional wire whip, a burnished flat beater, a spiral dough hook, and a one piece pouring shield. Its multipurpose attachment hub with a hinged hub cover flips open to allow for easy installation of attachments. The Professional 600 Series bowl-lift design raises the bowl into the mixing position, and its solid, truly seamless one-piece motor head design is easy to clean and comes in a variety of fashionable colors.

• Purchase from Amazon.com | $329

• Full tang extends the length of the knife, adding balance and strength
• Triple-riveted, ergonomic handle ensures comfort and control
• Satin-finish, stainless steel blade provides precise cutting, peeling and slicing
• 18 Pieces Forged Premio Knife Block. Set Includes 3 inches paring knife, 5 inches serrated utility knife, 6 inches utility knife, 7 inches santoku hollow edge, 8 inches chef's knife, 9 inches sharpening steel, 8 inches bread knife, 5 inches boning knife, kitchen shears.Stamped Steak Knives (8 Pieces) Hardwood Block

• Find it at Amazon | $200

If you are looking for a set of knives a step up in quality, check out the Zwilling J.A. Henckels Twin Signature 19-Piece Knife Set with Block for $330.  If you want to go nuts on a knife set, you will want to look at the Zwilling J.A. Henckels Twin Pro-S 18-Piece Knife Set with Block

The J.A. Henckels Twin Professional S (or Pro S) knife series features trustworthy quality and classic three-rivet styling--it’s a line of knives admired by both professional chefs and home cooks of all skill levels. The Twin Pro S line contains knives for all tasks, including the following open stock knife types: parer, bread, peeling, sandwich, utility, carving, steak, chef’s, Granton edge slicer, santoku, and others. Twin Pro S knives are also available in a range of block sets and gift sets, to be sure that your cutlery needs are covered.

 

Out of Old Saskatchewan Kitchens

• Get it locally at McNally Robinson or from Chapters/Indigo for $25.

Canon Powershot S120

 

For the Foodie and food reviewer on your list, check out the Canon Powershot S120 camera.  Why do you want it?  It’s compact and great in low light which means that your food shots in a restaurant or even in your own home won’t need a flash.  No more washed out looking meals or annoying waiters and those around you.  Great photos also mean better reviews and more traffic to your blog.

If you are looking for more or past Christmas Gift Guides, check out my husbands excellent series of Christmas gift and idea guides that he posts each year on his website.  If you think I am missing something, let me know in the comments below.

Ingredients

• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 cup shredded American-Cheddar cheese blend (4 oz)
• 1 teaspoon soy sauce
• 1 bag (12 oz) frozen cut green beans, thawed, drained
• 1 small red bell pepper, chopped (1/2 cup)
• 1 1/2 cups Cheddar French-fried onions (from 6-oz can)

Directions

1. Heat oven to 350°F. In 1 1/2-quart casserole, stir together soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions.
2. Cover; bake about 30 minutes or until beans are tender and mixture is heated through. Stir; top with remaining 1/2 cup onions.
3. Bake uncovered about 5 minutes longer or until onions are brown and crisp.

Amazing casserole and a family favourite.

Safeway has some great tips

I am a lover of charcuterie boards, or as the less cosmopolitan among us call it, a good old fashioned meat and cheese platter. Charcuterie platters are a great way to put together an appetizer (or a meal) of delicious tasty food, without too much preparation on your part. While you can always just slam some of your favourite meats and nibbles onto a board and call it a charcuterie plate, putting together a truly spectacular board is worth the effort. Here are the elements to make your next charcuterie offering a show-stopper:

1. Meat

The meat needs to be the star of the show — the word “charcuterie” refers to the preparation of the meats. Don’t skimp out on quality here, look for specially prepared sausage and deli-meat and go for a variety of interesting flavours. Choose at least one fairly spicy meat, something milder, and a couple of things in between. Aim for traditional charcuterie varieties like dry-cured salami, prosciutto, or chorizo. You don’t have to go crazy, but make sure you have enough meat for all of your guests (about 55 to 85 g per person) and enough variety to keep everyone happy. If you’re feeling adventurous, add in a nice terrine or jellied meat.

2. Cheese

Again, the keys here are quality and variety. Choose both cheeses that are mild enough to complement the meat and those that are strong enough to be eaten on their own. Have at least one soft cheese and one harder cheese and make sure you include something blue.

3. Breads

This is the last absolute must-have: you need a vehicle for the meats and cheese to find their way to your mouth. Fresh sliced baguette is a good choice, as are artisanal crackers with fruit or nuts baked in — though make sure the flavour of the crackers won’t overpower the other ingredients.

4. Condiments

Here’s where we get fancy! A little smear of mustard or a dollop of fig or berry jam will elevate the flavours of the meat and cheese. Put a couple little pots of condiments on your platter, or if it’s a thick mustard, smear it directly onto the board.

5. Olives and pickles

A little bit salty, a little bit sour, olives and pickles make a great addition to a charcuterie board. Choose plain green or black olives, olives stuffed with garlic or peppers for some extra zip, or an olive tapenade to spread on the crackers. When it comes to pickles, super high quality cornichons are my favourite.

6. Go wild!

From there, feel free to put anything sweet or savory on your platter that will draw out flavours in the meat and cheese. I’ve seen charcuterie boards with pieces of honeycomb, pistachios, roasted almonds, figs, slices of pear and apple, prosciutto-wrapped melon, and even chunks of chocolate.

Ingredients:

• 8 oz boneless chicken breasts
• 1/4 cup lime juice
• 2 tbsp water
• 1 clove garlic
• Jalapeño flavor
• shredded cheese lettuce, chopped
• green onions , chopped
• tomatoes, chopped
• olives , chopped
• flour tortillas 

Directions

1. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients.

Makes 8 fajitas.

Ingredients

• 2 ounces of cheese per person.  Many suggest English Cheddar but feel free to experiment.
• Jar of Chutney
• Baked Virginia Ham, thickly sliced  Other deli meats work as well.
• Crisp apples, cut up
• Celery stalks, cut in half lengthwise
• Soft Hard-Boiled Eggs (see below)
• Baby carrots
• Loaf of crusty bread, thickly sliced (or your favourite cracker)
• Unsalted butter, softened

Soft Hard-Boiled Eggs:

• 6 extra large eggs
• Kosher salt and freshly ground black pepper

1. Carefully place the ingredients on a serving plate and serve.

Soft Hard-Boiled Eggs:

1. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
2. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.