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Coconut Pineapple Pecan Cake

October 07, 2016

"Can you please bring a dessert?" Okay, this is AMAZING (and it isn't pumpkin!) It is way to make & it travels really well. This could be a fantastic addition to your #Thanksgiving meal and a great answer to that simple request.

Coconut Pineapple Pecan Cake

Delicious. Any time of the year!

Ingredients for Cake:

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 eggs
  • 1 cup grapeseed oil
  • 2 teaspoons *
  • 1 20-ounce can crushed pineapple, with juice
  • 1 ½ cups finely chopped pecans, divided
  • 1 cup flaked, sweetened coconut
  • Cream Cheese Frosting
    • *Available from Well Seasoned

    Ingredients for Cream Cheese Frosting:

  • 1 8oz. brick of cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 1 teaspoon *
  • cups powdered sugar, sifted

Instructions for Cake:

  1. Sift together flour, baking soda, salt; set aside. Combine sugar, eggs, oil and vanilla and mix on medium-low speed with an electric mixer until creamy. Slowly mix in flour mixture until just combined.
  2. Add pineapple (undrained), 1 cup chopped pecans and coconut, continue mixing on medium-low speed until all ingredients are thoroughly combined.
  3. Grease 13 x 9” baking pan. Pour cake batter into pan and bake at 350 degrees for 45-50 minutes or until cake is set in the center and a toothpick inserted comes out clean.
  4. Cool cake completely in pan then the frost with Cream Cheese Frosting. Sprinkle remaining ½ cup chopped pecans over cake & serve.

Instructions for Frosting:

  1. Whip cream cheese, butter and vanilla with an electric mixer until fluffy (about 2 minutes). Beat in powdered sugar until smooth & spread on cake. Makes enough to top one 13x9 cake – double recipe if using on a layered cake.

Prep Time (pre-bake): 15 Minutes

Cook time: 45 Min

Fettuccine Alfredo with Asparagus

October 07, 2016

TGIF! After a long week, this quick dinner will do the trick! Add a glass of wine a chunk of crusty bread and say hello to the weekend!

Fetuccine Alfredo with Asparagus

Recipe Type: Main Course
Cuisine: Italian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1 lb. fresh asparagus
  • 1 lb. fettuccine
  • ¼ cup butter, cut into pieces
  • 1 cup whipping cream
  • Pinch grated nutmeg
  • ¾ teaspoon salt
  • 1/8 teaspoon freshly cracked black pepper
  • ½ cup grated Parmesan cheese, plus more for serving
Instructions
  1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1” pieces.
  2. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes.
  3. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. Drain the pasta and asparagus.
  4. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Simple Roasted Roots

October 06, 2016

Plan a few Thanksgiving sides can be made ahead and roasted while your turkey rests. These seasonal root veggies are an excellent addition to any meal, garnish with goat cheese or keep it simple! #eatlocal

Simple Roasted Roots

Recipe Type: Side Dish
Cuisine: Vegetarian
Ingredients
  • 1 pound beets, peeled, quartered
  • ½ pound carrots, peeled, cut in half
  • 1 pound turnips, peeled, quartered
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Nonna Pias Balsamic Reductions rosemary reduction for drizzling
Instructions
  1. Preheat oven to 400°F.
  2. Place beets, carrots, and turnips in a bowl. Whisk together olive oil, balsamic vinegar, sugar, salt and pepper. Toss with vegetables.
  3. Spread in a single layer on a roasting pan. Roast for 1 hour, until caramelized & fork tender. Remove from oven and drizzle with balsamic reduction.

Greek Chicken & Rice

October 05, 2016

One pot Wednesday. This recipe is a keeper!

Greek Chicken & Rice

Recipe Type: Main Course
Cuisine: Mediterranean
A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC
Ingredients
  • For the Chicken Marinade:
  • 5 chicken thighs, skin on, bone in
  • 2 lemons zested + 4 tbsp. lemon juice
  • 1 tbsp. dried oregano
  • 4 garlic cloves, minced
  • ½ tsp salt
  • For the Rice:
  • 1½ tbsp. olive oil
  • 1 small onion, finely diced
  • 1 cup basmati rice
  • 2 ¼ cups chicken broth
  • 1 tbsp. dried oregano
  • ¾ tsp salt
  • Freshly cracked black pepper
  • Finely chopped parsley for garnish
  • More fresh lemon zest for garnish
  • ¼ cup crumbled Feta cheese for garnish
Instructions
  1. Combine the Chicken and Marinade ingredients in a ziplock bag and refrigerate overnight.
  2. Preheat oven to 350F.
  3. Remove chicken from marinade, but reserve the Marinade. Heat ½ tbsp. olive oil in a deep, heavy skillet over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside. Pour off fat and wipe the pan clean. Return it to the stove and heat 1 tbsp. olive oil again over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining ingredients and reserved Marinade.
  4. Let the liquid come to a simmer and then add the chicken. Cover with a tight fitting lid and transfer to the oven for about 35 minutes. Remove the lid and bake for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Remove from the oven and allow to rest for 5 minutes before serving, garnish with parsley, feta cheese and fresh lemon zest, if desired.

Baked Pumpkin Risotto

October 04, 2016

This recipe is oven baked, making it perfect for a weeknight so you can get other things done while it is baking. #TastyTuesday

Baked Pumpkin Risotto

Recipe Type: Main Course
Cuisine: Italian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 1½ cups Arborio rice
  • 1 large shallot, diced
  • 1 ½ lb. pumpkin, diced into ½ " cubes (about 4 heaping cups)
  • 2 garlic cloves, minced
  • ¼ cup dry white wine
  • 3½ cups chicken stock
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • ½ cup grated Parmesan cheese
  • Salt & cracked black pepper
  • Grated Parmesan & Finely chopped parsley for garnish
Instructions
  1. Preheat oven to 350F.
  2. Heat olive oil in ovenproof pot over medium high heat. Add garlic and shallot and cook until translucent. Add rice and stir so all the rice grains are coated with the olive oil. Add white wine and cook until the liquid evaporates - about 1 minute. Add pumpkin and stock, and bring to boil. Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes.
  3. Check it at 20 minutes. The risotto is ready to come out of the oven when the rice is cooked - ideally, the rice should be a bit al dente and still very wet like porridge, not dry like a pilaf. Remove the pot from the oven & return to the stove top over medium heat. Add butter and Parmesan cheese. Add more if you want - the more you add, the creamier the risotto will be. Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water. Season with salt and pepper to taste & serve, garnished with parsley and extra Parmesan.

Old School Hamburger Casserole

October 01, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Recipe Type: Dinner
Cuisine: American
One Pot Wednesday! There's no school like the old school - the kids are going to LOVE it! This is a great Back to School recipe!
Ingredients
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 small carrot, chopped
  • 1 celery stalk, chopped
  • 1 lb ground lean beef
  • 340g elbow macaroni
  • ½ cup frozen corn
  • 2 cups chicken stock
  • 1 tbsp. your favorite hot sauce
  • ½ tsp Mexican chili powder
  • 1 tsp dried oregano
  • 1 tsp each onion & garlic powder
  • 28 oz can crushed tomatoes
  • 2 tbsp. tomato paste
  • Salt and pepper
  • 2 cups grated cheddar plus more for garnish
  • 1 green onion, chopped
  • 1 Roma tomato, chopped
Instructions
  1. Heat oil in a deep skillet over medium high heat. Add onion, carrot and celery. Cook for 5 minutes or until soft. Increase heat to high and add beef. Cook, breaking it up as you go, until cooked through.
  2. Add remaining ingredients EXCEPT cheese. Stir to combine, bring to simmer then turn down to medium so it simmers gently.
  3. Cook for 10 to 12 minutes or until most of the liquid is absorbed but it is still saucy. The pasta should be just about cooked. Stir in the cheese. Adjust salt and pepper to taste. Sprinkle with extra cheese. Remove from stove. The pasta should now be cooked - tender but firm, not mushy.
  4. Garnished with green onions and tomatoes, serve immediately.
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