My Favourite Farmhouse Pancakes

Farmhouse Pancakes

This is a long-used family recipe for Farmhouse Pancakes that always has the kids running for the breakfast table! Makes 8 four-inch pancakes.

~ Angie

Farmhouse Pancakes

Farmhouse Pancakes

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Servings 8 pancakes

Ingredients
  

  • 1 1/8 cups milk
  • 1 cup rolled oats not large, regular
  • 2 tablespoons oil
  • 2 eggs beaten
  • ½ cup whole wheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Instructions
 

  • Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes.
  • Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients and moistened. Batter may appear a bit runny, but that’s ok.
  • Bake on a hot nonstick dry pan, using ¼ cup of batter for each pancake. Turn them when the top is bubbly, and the edges are slightly dry.
  • Serve with Escuminac Maple Syrup and butter!
Keyword Maple Syrup, Oats, Pancakes

    French Fireside Mustard Chicken

    This recipe for French Fireside Mustard Chicken comes from Posh’s own resident Chef Glenys. The star of the dish is a luscious mustard sauce, with a blend of shallots, garlic, Dijon mustard, and a medley of fresh herbs. It’s a deliciously creamy, tangy dish and you can adjust the amount of Dijon mustard for a more milder dish to suit your tastes!

    ~ Angie

    French Fireside Mustard Chicken

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine French
    Servings 4 servings

    Ingredients
      

    FOR THE CHICKEN

    • 2 boneless and skinless chicken breasts halved horizontally to make 4 fillets
    • 1 teaspoon salt
    • 1/4 teaspoon cracked black pepper
    • 4 tablespoons flour for dredging
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil

    FOR THE MUSTARD SAUCE

    • 2 tablespoons unsalted butter
    • 1 shallot chopped
    • 4 cloves garlic minced
    • 1 cup dry white wine or chicken broth
    • 1-2 tablespoons Dijon mustard use 1 tablespoon for a milder flavour
    • 3/4 cup chicken broth
    • 1 tablespoon fresh chopped tarragon leaves
    • 1 teaspoon fresh thyme
    • 1 teaspoon fresh chopped rosemary leaves
    • 1/2 cup whipping cream
    • Salt and cracked black pepper to taste

    Instructions
     

    • Season chicken breasts with salt and pepper. Dredge in flour, shaking off the excess. Set aside.
    • Heat the butter and olive oil in a large pan or skillet over medium-high heat.
    • When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate.
    • Heat the remaining 2 tablespoons of butter in the pan. Sauté shallots until soft, about 4 minutes, then add the garlic and cook until fragrant, about 1 minute.
    • Add the wine to deglaze the pan, scraping up the browned bits from bottom of pan with the end of your wooden spoon. Simmer until reduced to half, about 4 minutes.
    • Stir the Dijon mustard into the pan juices. Add the chicken broth and herbs. Bring to a boil, then reduce heat to medium. Stir in cream and let simmer until sauce starts to thicken, about 3 minutes.
    • Add chicken back into the pan. Simmer gently until chicken is heated through and sauce has thickened, about 5 minutes. Taste test and adjust salt and pepper, if desired. Serve chicken with sauce.
    Keyword Chicken, Dijon Mustard, Herbs

      Angie’s Favourite Forest Hike Muffins

      This recipe for veggie filled forest hike muffins makes it worthwhile to drag out the food processor! But a hand grater will work just as well. Whatever you use is worth it though, I love these muffins!

      ~ Angie

      Angie’s Favourite Forest Hike Muffins

      Prep Time 25 minutes
      Cook Time 22 minutes
      Cool 10 minutes
      Total Time 57 minutes
      Course Baking, Snack
      Servings 18 muffins

      Ingredients
        

      • 2 cups shredded carrot
      • 1 cup shredded zucchini
      • 1 cup chopped peeled apple
      • 3/4 cup flaked coconut
      • 1/2 cup chopped almonds (omit for school snacks)
      • 2 teaspoons orange zest
      • 2 cups all-purpose flour
      • 1 cup sugar
      • 1 tsp ground cinnamon
      • 2 teaspoons baking soda
      • 1/2 teaspoon salt
      • 3 eggs lightly beaten
      • 3/4 cup canola oil
      • 1 teaspoon vanilla extract

      Instructions
       

      • Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel in a bowl. Set aside.
      • Combine flour, sugar, cinnamon, baking soda and salt in a large mixing bowl. Separately combine eggs, oil and vanilla.
      • Stir wet ingredients into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture.
      • Fill greased or paper-lined muffin cups two-thirds full.
      • Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
      Keyword Muffins

        Soft Lemon Ricotta Cookies

        Lemon Ricotta Cookies

        Perfect for your afternoon tea!

        ~ Angie

        Lemon Ricotta Cookies

        Soft Lemon Ricotta Cookies

        Prep Time 20 minutes
        Cook Time 15 minutes
        Rest 20 minutes
        Total Time 55 minutes
        Course Dessert

        Ingredients
          

        Cookies:

        • 2 1/2 cups all-purpose flour
        • 1 teaspoon baking powder
        • 1 teaspoon salt
        • 1 stick unsalted butter softened
        • 2 cups sugar
        • 2 eggs
        • 1 15-ounce container whole milk ricotta cheese
        • 3 tablespoons lemon juice
        • 1 lemon zested

        Glaze:

        • 1 1/2 cups powdered sugar
        • 3 tablespoons lemon juice
        • 1 lemon zested

        Instructions
         

        • Preheat the oven to 375 degrees F.

        Cookies:

        • In a medium bowl combine the flour, baking powder, and salt.
        • In a separate large bowl combine butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat for 30 seconds.
        • Stir in the dry ingredients until combined.
        • Line 2 baking sheets with parchment paper. Using an OXO medium cookie scoop, spoon the dough onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

        Glaze:

        • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. While cookies are still slightly warm, spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
        Keyword Baked, Cookies, Lemon, Ricotta, Treats

        Avgolemono

        Avgolemono

        Avgolemono is a Greek word pronounced ahv-go-LE-mono and refers to a mixture of eggs and lemon. In this recipe it’s used to created a delicious, tangy, creamy chicken soup.

        ~ Angie

        Avgolemono

        Avgolemono

        Prep Time 15 minutes
        Cook Time 30 minutes
        Total Time 45 minutes
        Course Soup
        Cuisine Greek

        Ingredients
          

        • 1 tbsp extra Virgin Olive Oil
        • 1/2 cup finely chopped carrots
        • 1 cup finely chopped celery
        • 1/2 cup finely chopped green onions
        • 2 garlic cloves microplaned
        • 8 cups low-sodium chicken broth Chef’s Elite
        • 2 bay leaves
        • 1 cup rice
        • Salt and pepper
        • 2 cooked boneless chicken breast pieces shredded
        • 1/2 cup freshly-squeezed lemon juice
        • 2 large eggs
        • Fresh parsley for garnish

        Instructions
         

        • In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.
        • Add the chicken broth then raise the heat to high. Add bay leaves. Once the liquid has come to a boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
        • Combine egg and lemon the following way: in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
        • Serve hot with your favorite bread. Garnish with parsley. Enjoy!
        Keyword Avgolemono, Chicken, Eggs, Lemon, Soup

        Chicken Marbella

        This Chicken Marbella recipe is comfort!  If you love olives and savouries you will devour this recipe! It’s a classic… thanks to my friend Cleo for bringing it back!

        ~ Angie

        Chicken Marbella

        Prep Time 10 minutes
        Cook Time 1 hour 10 minutes
        Total Time 1 hour 20 minutes
        Course Main Course

        Ingredients
          

        • 2 lb bone-in skin-on chicken thighs
        • 4 cloves garlic minced
        • 3 bay leaves Morton & Bassett
        • ½ cup pitted prunes
        • ½ cup assorted olives with pits Casina Rossi Smashed with Lemon
        • ¼ cup capers with 1 tsp of juice (Epicureal)
        • ¼ cup caperberries Epicureal
        • ¼ cup red wine vinegar Beaufor
        • ¼ cup extra virgin olive oil Castella Notti
        • 2 tablespoons dried oregano Ritrovo
        • 2 tsp Kosher salt Diamond
        • Ground pepper to taste Tellicherry
        • ½ cup white wine
        • ¼ cup brown sugar
        • 2 tablespoons chopped parsley optional

        Instructions
         

        • In a large bowl combine bay leaves, garlic cloves, prunes, olives, capers, red wine vinegar, olive oil, brown sugar, dried oregano, salt, and pepper. Stir it together then add the chicken. Rub it in well to the chicken, getting under the skin. Cover the bowl and place it in the fridge for a minimum 30 minutes, but preferably overnight.
        • Preheat the oven to 350°F. Transfer the chicken and all the marinade into a large baking dish or cast iron skillet and spread it out a bit so the chicken pieces don’t overlap. Pour the wine into the baking dish. Place in the oven for 50 to 60 minutes.
        • Check the temperature of the chicken once it is browned. It’s done once it reaches 165 degrees. Transfer the chicken to a large serving platter and spoon the prunes, olives, and capers on top.
        • Transfer juices from roasting pan to a small fry pan and boil over medium heat. Reduce liquid to about ½ cup, approximately 10 minutes. Strain the sauce into a bowl, then pour it over the chicken.
        • Sprinkle with chopped parsley. Serve with rice and enjoy!
        Keyword Chicken, Olives, Savoury

        Angie’s Love You Yuzu Salad

        I’m obsessed with this salad! The flavour is amazing! We only sell yuzu vinegar in a 1L bottle… should last forever but I’ve craved this so much the bottle is almost gone!

        ~ Angie

        Check out this video on the perfect way to cut a grapefruit for this recipe.

        Angie’s Love You Yuzu Salad

        Prep Time 10 minutes
        Cook Time 5 minutes
        Total Time 15 minutes
        Course Salad

        Ingredients
          

        • 1 living butter lettuce rinsed and dried
        • 1 avocado cut into pieces or slices
        • 1 pink grapefruit cut into bite-size pieces
        • 1/4 cup roasted sunflower seeds
        • 1 Tbsp butter
        • 2 inch ginger root peeled with back of a spoon and grated with a microplane
        • Juice from one lime
        • 1 Tbsp yuzu vinegar
        • 1 Tbsp extra virgin olive oil
        • 2 tsp sugar
        • Pinch Maldon Salt

        Instructions
         

        • Melt butter in 8″ fry pan. Saute sunflower seeds for 5 minutes. Remove and let cool.
        • Combine vinegar, olive oil, lime juice, sugar and grated ginger in small bowl.
        • In a mixing bowl, toss lettuce very gently with avocado, grapefruit, sunflower seeds and dressing. Just to coat.
        • Plate and serve immediately. Top with pinch of maldon salt.
        Keyword Grapefruit, Yuzu

        Winter Rice Pudding

        rice pudding

        This winter rice pudding dessert is the best for pre-soccer practice nights, or just when you need a little comfort!

        rice pudding

        Winter Rice Pudding

        Prep Time 5 minutes
        Cook Time 35 minutes
        Total Time 40 minutes
        Course Dessert, Snack
        Servings 2 Servings

        Ingredients
          

        • 3 cups whole milk
        • ½ cup Arborio rice
        • ¼ cup sugar
        • ¼ tsp vanilla paste
        • ½ tsp cinnamon or 1 cinnamon stick

        Instructions
         

        • Heat the milk, sugar, vanilla paste, and cinnamon over high heat until boiling.
        • Add rice and reduce heat to simmer, stirring occasionally, for about 25-30 minutes or until rice is tender. *If pudding thickens and rice is still too firm, warm some milk in the microwave and add ¼ cup by ¼ cup until soft.
        • Place in small bowls and serve immediately.

        Banana Chocolate Muffins

        banana muffins

        Angie loves this version of Banana Chocolate Muffins because most of the time, baking is a last-minute venture, and with this recipe the butter is just put into the microwave to melt. You don’t have to get it room temp! Because who has time for that sort of preparation?

        banana muffins

        Super Easy Banana Chocolate Chip Muffins

        Prep Time 15 minutes
        Cook Time 15 minutes
        Total Time 30 minutes
        Course Baking
        Servings 12 muffins

        Ingredients
          

        • 3 ripe bananas
        • cup butter 75 g, melted
        • ½ cup sugar 100 g
        • 1 egg beaten
        • 1 teaspoon vanilla extract
        • 1 ½ cups all-purpose flour 185 g
        • 1 teaspoon baking soda
        • 1 tsp freeze-dried banana powder
        • salt to taste
        • ½ cup mini chocolate chips 85 g, plus ¼ cup garnish

        Instructions
         

        • Preheat oven to 350˚F (180˚C).
        • In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
        • Add the sugar, egg, and vanilla and mix well.
        • Combine flour, baking soda, banana powder and salt in bowl and whisk together. Add to banana butter mixture until incorporated. Do not overmix.
        • Add in the chocolate chips and mix.
        • Using a large cookie scoop, add to muffin liners in pan. Top with a few additional chocolate chips.
        • Bake for 15 minutes until slightly brown and tester comes out clean.
        • Cool completely before serving.
        • Enjoy!
        Keyword Baking, Bananas, Chocolate, Muffins

        Amarena Cherries & Anise Glazed Ham

        Amarena Cherries glazed ham

        This recipe uses Amarena Cherries & Star Anise in a fabulous ham glaze.

        Amarena is a famous cherry preserve from Bologna, Italy. It is a variety of wild cherries with a flavour that’s sweet and bitter with herbaceous notes. Use them in Black Forest Cakes and Manhattan cocktails, spooned over almond cakes, in puddings such as panna cotta, on crepes, and as a beautiful ice cream topper.

        Amarena Cherries glazed ham

        Amarena Cherries Anise Glazed Ham         

        Prep Time 5 minutes
        Cook Time 2 hours
        Resting Time 15 minutes
        Total Time 2 hours 20 minutes
        Course Main Course
        Servings 24 servings

        Ingredients
          

        • 1 cup Amarena Cherries stems removed
        • 1/3 cup Balsamic Vinegar
        • 2 Star Anise
        • 1 cup Brown Sugar
        • 2 Bay leaves
        • 1 cup Water or Broth
        • 12-18 pound Fully-cooked Boneless Ham or Bone-In Ham

        Instructions
         

        • Preheat oven to 325°F.
        • Score the surface of the ham in a diamond pattern. Place the ham in a large roasting pan, cover in foil and bake for 1 hour, depending of the package directions.
        • In a saucepan on medium heat, combine broth, brown sugar, balsamic vinegar, star anise, and amarena cherries. Cook until reduced or until desired thickness, about 15-20 minutes.
        • After 1 hour of baking time, brush the glaze on the ham in 20 minutes intervals. Put the ham back in the oven, uncovered. Glaze the ham 2 or 3 times.
        • Remove from the oven and allow to rest for 15 minutes before carving. Enjoy!
        Keyword Anise, Baked, Cherry, Glazed, Ham