Jennifer Maloney

Muskoka

Blogger at Seasons and Suppers

Sharing simple, seasonal, fresh and delicious recipes at https://t.co/o1ZyjBJVyg

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Summer Roll Salad

6 days ago | seasonsandsuppers.ca | Jennifer Maloney

Tip! I find the long vermicelli a little unwieldy to eat, so I like to snap it in half before adding it to the boiling water. You can also cut it into smaller lengths after cooking with clean kitchen shears. Boil a large pot of water for the vermicelli noodles. When boiling, cook according to the package instructions (typically boil for 5-6 minutes). Drain and rinse with cold water to stop the cooking. Tip! Quickly thaw frozen shrimp by placing them in a bowl of cold water for 10-15 minutes.
Chicken Mango Curry

1 week ago | seasonsandsuppers.ca | Jennifer Maloney

Tip! If you'd like to serve this curry with rice, start the rice cooking before starting the curry. Heat the cooking oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until softened, about 3-4 minutes. Add the ginger garlic paste (or the ginger and garlic), together with the spices. Cook, stirring, for about 30-45 seconds, then add the tomato paste. Cook together, pressing the tomato paste into the spices, for another 30-45 seconds.
Baked Vietnamese Chicken Thighs

2 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

Baked bone-in, skin-on chicken thighs marinated with Vietnamese flavours. An easy and flavourful chicken dinner. These Vietnamese chicken thighs are great cooked on the BBQ, too!The marinade for this Vietnamese chicken is so full of great flavours. Simply marinate the chicken thighs for 30 minutes or up to 6 hours, bake and enjoy! Too hot to turn on the oven? This chicken is also great cooked on the BBQ.
Double Chocolate Brownies

3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

Tip! For the most accurate and fool-proof baking, I always suggest using the weight measurements provided. If you don't have a kitchen scale, be sure to measure the flour with the spoon and level method. Preheat oven to 325F (non-convection/not fan-assisted). Spray an 8×8-inch baking pan with cooking or baking spray and line with parchment paper, allowing the parchment to extend beyond the edges of the pan by a couple of inches.
Chili Crisp Pasta

3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

Bring a large pot of water to a boil. Once boiling, salt the water generously and add the pasta. Cook the pasta to al dente per the package instructions. Tip! For this dish, try to use mostly the solids (the pepper flakes) from the chili crisp and less of the oil. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and chili crisp to the skillet and cook with the butter briefly (don't let the garlic brown). Add the cream and stir together.
Raspberry Lemon Muffins

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Preheat the oven to 400F (non-convection/not fan-assisted). Tip! Make your own parchment muffin liners by cutting parchment into 6×6-inch squares and firmly pressing them into empty muffin cups to shape. Line 10-12 muffin cups with paper liners (10 for larger muffins or 12 for smaller muffins). Set aside. Make the crumb topping: Add the flour, brown sugar and salt to a small bowl and stir together.
Thai Mango Chicken Curry

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

A quick and delicious Thai red curry with mango, chicken, coconut milk, bell peppers and green beans. A perfect weeknight dinner. Just add rice!I love a Thai curry for a quick and delicious dinner, and this Thai mango chicken curry is a favourite! This Thai red curry combines chicken with green beans, red bell peppers and mango.
Rhubarb Meringue Pie

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

If starting with frozen rhubarb, you will want to thaw the rhubarb completely in a colander set over a bowl so the excess moisture will drip off. Even after thawing, press lightly down on the rhubarb in the colander to encourage a bit more of the liquid to leave the rhubarb. Preheat the oven to 350F (non-convection/not fan-assisted). Place the thawed pie shell onto a baking sheet and set aside. For the filling: In a large bowl, whisk together the white sugar, flour and salt.
Bake and Sauce Cornflake Chicken

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Preheat oven to 400F (non-convection/not fan-assisted). Line a baking sheet with foil and spray the foil with cooking spray. Set aside. Tip! You can crush the cornflakes into coarse pieces or finer pieces, as you like. You can use a food processor, but I prefer simply placing them into a clean plastic storage bag and rolling with a rolling pin until they are crushed how you'd like them. Set up a breading station of 3 large plates. Add the flour, salt, pepper and paprika to one plate and stir together.
Ham Pot Pie - Seasons and Suppers

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Start the filling by melting the butter in a large pot on the stovetop over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Add the milk and chicken broth to the pot and stir together well. Tip! The ham will add salt to the filling as it simmers with the sauce, so hold off on additional salt until the end of simmering and add more only if needed. Add the ham, potatoes, broccoli and carrot to the pot. Stir in the dry mustard.