Chicken Souvlaki Power Bowl

This Chicken Souvlaki Power Bowl is a bit of a throwback for me – I developed and photographed the recipe a year or two ago, during our extended obsession with Power Bowls!

In this one, I used my chicken souvalaki as a base and an inspiration. The flavourful chicken is accompanied by all of the traditional Greek flavours that belong in such a bowl – olives, feta, red onions, and more – on a flavourful and fun textured base of quinoa.

It’s a little bit of work – and you have to plan ahead to marinate the chicken – but it still comes together surprisingly quickly, and is definitely worth the effort.

Note: If you’d like to grill this, it also works well. Just cut the chunks a bit bigger. Thread the marinated chicken onto skewers, and grill until done!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Chicken Souvlaki Power Bowl

Chicken Souvlaki Power Bowl

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies!

Imperial Cookies are a traditional sandwich cookie in Winnipeg – you can buy them anywhere, there! While raspberry jam is traditional, sometimes I like to mix it up a bit and use blackcurrant jam instead.

This recipe is from my cookbook, “More Than Poutine: Favourite Foods from my Home and Native Land”, and it’s for the gluten-free version of my Imperial Cookies recipe. Every recipe in that book – aside from I think 2 – have alternate instructions to make a fantastic gluten-free version of the original.

Don’t need gluten free? Check the notes in the recipe for how to adjust this recipe to make my traditional, gluteny version!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Imperial Cookies

Gluten-Free Imperial Cookies

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada! High quality gluten-free versions of most recipes are included.

“More Than Poutine” is available for purchase, here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

AIP Paleo Ranch Dressing

Time to share my recipe for AIP / Paleo Ranch Dressing!

This recipe comes together very quickly and easily – just a couple minutes of gathering ingredients, and a quick whirl in blender – and results in a fantastic ranch sauce that is great for all kinds of dietary restrictions.

It’s AIP compliant, and Paleo. It’s gluten AND dairy free, as well as being nightshade free, and preservative free!

It’s not taste-free, though. I love the fresh taste of the herbs, which works so well with the coconut cream, and is balanced with a little tang from the apple cider vinegar. Use is as a salad dressing, or as a dip!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

AIP Paleo Ranch Dressing

AIP Paleo Ranch Dressing

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Rosemary Peach Balsamic Scones

Our produce basket this week contained peaches, which ended up resulting in these Rosemary Peach Balsamic Scones.

We never know what’s coming in our Produce Express Retail Box, until we pick it up every Friday. It’s a lot of fun to make bets with each other on what we’ll see, and to come up with a plan on what we’ll be eating for the week, as we’re washing and sorting everything. We signed up for these boxes as a way to avoid grocery stores for the foreseeable future, but who knows – we may keep doing it even after things safely return to normal.

Anyway, as with most of my recipes, this one took a bit of a roundabout trip to fruition. At first I was thinking I’d dehydrate the peaches, but then I started leaning towards muffins. I’ve done a LOT of muffins in the last while, but I haven’t made scones since… probably since we were shooting Maize Craze: Spectacular Sweet Corn Recipes, so it’s been a while. Peach scones led to brainstorming on what herb or spice I should add to punch it up a bit, and balsamic vinegar was added at the last possible minute.

It came together as a scone that’s both sweet – but not overly sweet – and savoury. The fruity peach and herbal rosemary flavours work so well together, while the bit of tang and richness from the balsamic vinegar just really caps it off and ties it all together. The texture is great – crusty on the outside, tender on the inside.

They’re easy to make, but sure to impress!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Rosemary Peach Balsamic Scones

Rosemary Peach Balsamic Scones

Easy Smooth Hummus Recipe

Easy, Smooth Hummus Recipe

I know, if you’ve made hummus before, you’re probably thinking that “easy” and “smooth” probably can’t apply to the same recipe. Either it’s easy and not smooth – canned, dumped into a food processor – or it’s NOT easy, but smooth – peeling the chickpeas, maybe even soaking and cooking dried ones along with the peeling!

I’ve been sitting on this recipe for over 7 years now… whoops. Have been meaning to blog it the whole time, just kept getting distracted.

Back in the early days of my gluten free cooking, I ended up buying a fair amount of garbanzo bean flour. I very quickly decided that the only thing I really liked it for was battering / deep frying… which I don’t do a ton of. I had a lot of chickpea flour, and not much to do with it!

One night, I was making hummus as I normally do – from canned beans. I’ve never really been happy with the texture with that method, but hey – it’s quick, easy, and provides instant gratification.

I was thinking about how nice it would be to make a smooth hummus, and thought of that flour. I wondered if it would be possible to reconstitute the flour – finely ground beans – with hot water, to create a smooth hummus.

It worked beautifully, and it’s been pretty much the only way I’ve made hummus, since. Sorry for holding out on you all this time!

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Easy, Smooth Hummus Recipe

Easy, Smooth Hummus Recipe

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Ube White Chocolate Fudge

Ube White Chocolate Fudge – maybe it sounds a little odd, but it’s SO good!

A couple months back, I was wandering the aisles of Seafood City, a giant Filipino grocery store in Mississauga. The place is a *wonderland*, and I feel like I find something new every time we’re in there. It’s where I first discovered my love of Calamansi anything, and where I go to stock up on that juice.

This time, I came across Jersey’s Ube flavoured Sweetened Condensed Creamer. I’m a big fan of sweetened condensed milk in general, so I couldn’t resist buying some of this to try. I made the mistake of only buying one can (It’s WAY too easy to spend more than you plan to, at that store!), so I left it in the pantry, waiting till I decided on what one thing I wanted to try making with it.

As you know, I’ve been converting over recipes lately. One of those was my Festive Easy Fudge, which gave me the idea I settled on: Easy Fudge. I decided that white chocolate would be a better base – both in flavour and appearance – than a milk or dark chocolate, and here we are!

It worked spectacularly! It was creamy and satisfying, with a really fun flavour – kind of floral, a little fruity, maybe… with a hint of coconut? Delicious.

A few notes:

1. The Jersey Sweetened Condensed Creamer comes in a few flavours, we’ve only tried the Ube. Next time, I’ll be picking up the mango and melon flavours to try with this same recipe. I bet it’ll be fantastic!

2. I’ve never seen the creamer anywhere but Seafood City. If you’re lucky to live near one, I highly suggest going there! If not, I’d see if you have any other Filipino grocery stores nearby. I’m usually against using hard to find ingredients for anything on this blog, but a. this was too much fun not to, and b. I’m all for encouraging people to visit this store!

3. The recipe doesn’t take an entire can of creamer. You have to measure out 1/4 cup to NOT use in it – you can store that in the fridge for a week or two. Drizzle it on pancakes, mix it into coffee or tea, or just eat it with a spoon.

So, my apologies if this one is not doable on account of ingredients. If you’d like to try one that’s more accessible, I recommend the Festive Fudge linked above, my Easy Blood Orange Cranberry Dark Chocolate Fudge, and/or my Easy Blood Orange Cranberry White Chocolate Fudge.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Ube White Chocolate Fudge

Ube White Chocolate Fudge

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chewy Banana Oatmeal Cookies

These Gluten-Free Chewy Banana Oatmeal Cookies came about in sort of a roundabout manner.

My husband mentioned seeing a post about strawberry Oatmeal cookies. That sounded awesome to me, so I started working on a recipe to make something like that.

At the same time, we had some bananas that were extremely ripe, and begging to be baked into something. Banana bread sounded really good, but I’d already had my mind set on cookies.

… So I split the difference, and now we have a tasty batch of banana oatmeal cookies!

As with all of my gluten-free cookies, these have a fantastic texture – soft and chewy, with a bit of bite from the oats. They’re great for the whole family / friends – no one would ever guess they’re gluten-free. I’m not a big fan of the “gluten-free cookies are punishment” thing, which is why I use a blend of flours specific to each recipe. The textures and flavours work together to make a fantastic cookie.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Chewy Banana Oatmeal Cookies

Gluten-Free Chewy Banana Oatmeal Cookies

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Honey Jeow Glazed Cashews

Let me present my latest creation: Honey Jeow Glazed Cashews!

You’ve probably tried honey glazed cashews at some point, but have you tried spicy honey glazed cashews? I’ve been making Sriracha Glazed Cashews forever. The honey and hot sauce work so well together as a glaze, and I love the sweet / spicy / crunchy combination. It comes together quickly, and disappears even more quickly.

The other day, though, I was wandering around Instagram and saw a post where someone was dipping something – stuffed tofu skin, I think? – in a dipping sauce that looked Ah. Maze. Ing. They called it “Jeow”, a Laotian dip.

A quick Google led me to find Jeow Hot Sauce, a company based right here in Hamilton! Because I have absolutely no impulse control at all, I HAD to have some. The company wasn’t set up for online ordering, but could take an order over social media and deliver it right to my door. Somehow, I went from “I need this” to “I have this” in 2 hours!

Let me tell you, that first taste of it probably ruined me for sriracha forever. This sauce is far more complex – and potent! It has fish sauce, a few kinds of hot peppers, lime, mushroom powder, and more. It’s SUPER spicy, but also complex and almost roasty/smoky flavoured. My husband and I were immediately looking forward to using it for SOMETHING.

The person from Jeow who sold me the sauce told me:

“Originally designed to be used as a dipping sauce. The sauce is very versatile. It goes well with all different types of protein. Anything that comes out of the oven or from the grill or from stove top. Chicken wings. Steaks. Fish. You name it. Try it on all things. We hope you enjoy it!”

… but I immediately started thinking of my sriracha glazed cashews, and how amazing this Jeow sauce would be swapped in. I immediately ordered some cashews, whipped up a batch, and here we are.

Oh, I was SO right. This makes incredible glazed cashews!

As a heads up, while you can use either sauce in this recipe, they don’t really swap 1 to 1. Jeow is a lot more potent, so adjustments should be made:

For Honey Jeow Glazed Cashews, use 1 Tbsp of sauce for a mild taste, kind of in the realm of sweet thai chili sauce. It has a bit of heat that builds, but won’t scare anyone. 2 Tbsp makes quite a hot glaze, while 3 … would be a bit much.

For Honey Sriracha Glazed Cashews, I generally use 3 Tbsp of sauce in the glaze. It’s not “burn your face off” hot – definitely not enough to prevent someone from snarfing the whole batch in a sitting – but has some kick. Use a bit more if you want serious fire, a bit less if you want it mild. 1 Tbsp wouldn’t really be enough to bother with, IMHO.

Either way, these are super addictive: Sweet with a nice crunch, and almost too easy to make.

To get your own jar of Jeow, you’ll have to message the company on any of their social media accounts: Instagram, or Facebook, and they’ll give you details on shipping.

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Honey Jeow Glazed Cashews

Honey Jeow Glazed Cashews

Gluten-Free Lemon Mascarpone Ebelskivers

Gluten-Free Lemon Mascarpone Ebelskivers!

Need I say more?

Well, probably, yeah. You see, I first created this recipe for gluten-free lemon mascarpone ebelskivers back in 2017. I’d just purchased an ebelskiver pan and so was on a bit of a tear with it. As a result, I was coming up with all kinds of fun things to turn into stuffed pancakes. My Gluten-Free Banana Nutella Ebelskivers were created around that time, along with things like a cheddar stuffed jalapeno cornbread style ebelskiver. I really should make and photograph that one again.

Anyway!

I’ve been sitting on this recipe – and photos – ever since. I’ve been craving lemon curd lately, which reminded me of this post, and so as a result… here we are!

These cute little stuffed pancake balls have a nice fluffy texture, with a molten center of lemon curd and mascarpone. It’s a great marriage of flavours and textures, and it actually a lot easier to make than you may assume. All you need is an ebelskiver pan, which I highly recommend – it’s a LOT of fun to play around with! Not only can you play around with batter and fillings – alone and in combination – there are all kinds of adjacent things to consider. Toppings – sugar, chocolate, syrup, hot sauce, whatever! Ebelskivers as a dip item – Maybe as a side for a chocolate fondue.

After all, pancakes aren’t just for breakfast anymore, and we’re living in *wild* times. Have some fun with it!

On to the recipe…

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten Free Lemon Mascarpone Ebelskivers

Gluten Free Lemon Mascarpone Ebelskivers

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal, not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture, and imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Smoked Cheese Balls

Today is National Cheeseball Day, so I figure it’s about time to share our recipe for smoked cheese balls! Cheeseballs are great… but SMOKED cheese balls are a whole other level of fantastic, after all.

My recipe is very basic, for a couple reasons:

1. I’m not a fan of chunky textures in a cheese ball, so I don’t include dried fruits, meats, etc.

2. For this specific type of cheese ball… even if I did like chunky textures, I don’t think the fruits, etc would work as well with the smoking. I think it would just be too much going on. Also, the “wet” texture of the cheese filling soaks up the smoke nicely!

So, it’s a nice, simple, but flavourful base that works well with smoke, without competing with it.

In terms of the cheeses used, you’ll want cheeses that grate well, not wet or crumbly ones. Also, I wouldn’t bother using smoked cheeses, as this provides plenty of smoked flavour on its own. Personally, I like using cheeses that you don’t normally see smoked – Mozzarella, Asiago, Parm, Edam, Swiss … either alone or in combination. Cheese balls – much like Fromage Fort – are a great way to use up odds and ends of cheese in your fridge!

Please note: This recipe requires a smoker that’s set up to do cold smoking. The cold smoking aspect is important, as your cheese balls will just melt if you don’t have a cold smoker attachment. I suppose this could work in a traditional smoker if you leave out the final smoking, though.

As with many of my recipes, part of this one is pretty open ended: “Stuff to roll them in”.

Nuts are common: Usually chopped pecans or thinly sliced almonds (as pictured). Fresh herbs are another option – one of these were rolled in fresh basil. For a nut free option, you can do crushed potato or corn chips, pretzels, or corn flakes. Sesame, sunflower, and/or pumpkin seeds! Finely chopped bacon – cooked crisp and drained well – is another great option, whether on its own, or in combination with nuts or herbs. Whatever you end up choosing to use, just be sure to have it very finely chopped.

In addition to the base toppings, you can add extra flavouring or texture if you’d like – a bit of citrus zest, some coarse ground black pepper, poppy seeds, and/or a small amount of dried pepper flakes.

Basically, just have fun with it!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Smoked Cheese Balls

Smoked Cheese Balls