Jennifer Maloney

Muskoka

Blogger at Seasons and Suppers

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

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Raspberry Lemon Muffins

1 week 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 week 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

2 weeks 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

2 weeks 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

3 weeks 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.
Creamy Ham and Pea Pasta

3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

Bring a large pot of water to boil for the pasta. While the water is boiling, heat a skillet over medium heat. Add the ham and cook, stirring occasionally, until starting to brown. Remove the ham to a bowl and set aside. Once the water is boiling, generously salt the water and add the pasta. Cook the pasta according to the package instructions to al dente. While the pasta is cooking, start the sauce by melting the butter in a skillet over medium heat.
Maple Crinkle Cake

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Preheat the oven to 350F (non-convection/not fan-assisted. Have ready a 9×13-inch baking sheet with at least 1-inch high sides or a 9×13-inch metal or glass baking pan. If using a glass pan, reduce the oven temperature by 25 degrees F. Melt the butter in the microwave or a saucepan. Use a pastry brush to generously brush the bottom and sides of the baking pan with melted butter. Set the melted butter aside for now. Unwrap and unroll the thawed phyllo pastry and leave it stacked on the work surface.
English Muffin Breakfast Casserole

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

In a non-stick skillet over medium heat, quickly cook the peameal bacon or back bacon. Remove to a plate (or refrigerate if making ahead.)If using spinach, place the spinach in a bowl, cover with plastic wrap and microwave for about 45 seconds until wilted. Allow to cool enough to handle, then squeeze as much liquid out as possible. Set aside. Split the English muffins and place them onto a baking sheet. (If you have time, let the sit at room temperature for a bit to dry out before toasting).
Lemon Hot Cross Buns

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Place the raisins in a small bowl and cover with hot water. Let soak while you start the dough. If using the mixed peel, add it to the bowl with the raisins. Heat the milk in the microwave or a small saucepan until just lukewarm (105F). Add the yeast to the milk, stir and let stand. Add 3 1/2 cups to the bowl of a stand mixer fitted with the paddle attachment (or to a large bowl if making by hand).
Maple Pots de Crème

1 month ago | seasonsandsuppers.ca | Jennifer Maloney

Preheat oven to 300F (non-convection/not fan-assisted). Place 4 ramekins into a baking pan with at least 2" high sides and large enough to hold all the ramekins. Set aside. Start some water to boil for adding to the baking pan later. In a medium saucepan, combine the maple syrup, cream and salt. Heat the mixture over medium heat just until it starts to simmer. Meanwhile, add the egg yolks and vanilla to a 4-cup measuring cup or a medium bowl. Whisk together and set aside.