Jennifer Maloney

Muskoka

Blogger at Seasons and Suppers

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

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Peach Blueberry Crisp

5 days ago | seasonsandsuppers.ca | Jennifer Maloney

Tip! This is a hearty crisp that will serve 10-12. For a smaller yield, use the "1/2X" button to halve the ingredients and bake in a smaller baking dish or individual servings in ramekins, if you like. Preheat the oven to 300F (non-convection/not fan-assisted). Make the crisp topping: In a large bowl, stir together the white sugar, flour, brown sugar, cinnamon, salt and oats.
Jalapeño Popper Pasta Salad

1 week ago | seasonsandsuppers.ca | Jennifer Maloney

Cook the pasta to al dente according to the package instructions. Drain and rinse well with cold water to stop the cooking process. Let drain well then transfer to a large bowl. Tip! If you'd like a spicier jalapeño flavour, roast half of the jalapeño and leave the other half raw. Add the roasted jalapeño to the dressing, and finely dice the raw jalapeño to add to the salad. You could also throw in a few seeds if you really want to amp it up.
Coronation Chicken Rice Bowl

1 week ago | seasonsandsuppers.ca | Jennifer Maloney

Start rice cooking for the rice salad. Make the marinade by combining the curry paste and yogurt together in a small bowl. Add the chicken to a plastic zipper bag, add the marinade, zip up and then toss the chicken in the marinade to coat evenly. Allow to marinade for 30 minutes in the refrigerator. Preheat oven to 450F. If you have a grill pan you want to use, put it in the oven to preheat with the oven. Otherwise, line a baking sheet with aluminum foil and set aside.
Gnocchi Burrata - Seasons and Suppers

2 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

For best results, remove the burrata from the fridge ahead, so it comes to room temperature. When ready to serve, remove the burrata ball from the liquid and place it onto some paper towels to dry. To serve, transfer to a plate and tear into large chunks. You can spoon any of the loose curd from the middle that spills out from the plate onto the serving dishes. Start a large pot of water boiling for the gnocchi. When boiling salt, generously and cook the gnocchi according to package directions.
Limoncello Tiramisu

2 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

You will need a serving dish of about 8×10 inches. Alternately, a 9×9-inch dish should work. I don't recommend a 9×13-inch dish unless you increase the quantity of lemon filling. Start by preparing the lemon soaking liquid you will dip the ladyfingers in when assembling the tiramisu. Add the water, limoncello and 5 Tablespoons of white sugar to a saucepan. Heat over medium heat, stirring regularly, until the sugar is dissolved, 3-4 minutes.
Strawberry Rhubarb Cake

3 weeks ago | seasonsandsuppers.ca | Jennifer Maloney

Tip! For best results, use a kitchen scale and the weight measurements provided. If not using a scale, be sure to measure the flour using the spoon and level method to avoid adding too much flour. Preheat oven to 350F (non-convection/not fan-assisted). Prepare a 9 or 10-inch springform pan by spraying with baking spray and lining the bottom of the pan with parchment paper. Set aside. Cut the strawberries in half or quarters, if large. If using frozen rhubarb, use it frozen.
Summer Roll Salad

3 weeks 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 month 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

1 month 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

1 month 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.