On this episode of ‘In Char’s Kitchen’ I’m joined by my pal Bodde Johnson! We’re talking manicures, the power of gals in sport and her mom’s famous hamburger recipe!! And, of course, we COOK!! Boddee & I are whipping up two delicious and doable recipes perfect for a family with busy/athletic children (and adults): Thai Flank Steak Kebobs and my Chocolate, Coconut & Peanut Energy Truffles. Both dishes feature one of my fave ingredients: peanuts and peanut butter! Click here for more recipes and information about the health benefits of peanuts and peanut butter!

Thai Flank Steak Kebobs ~ click here for recipe

Chocolate Coconut Chia Energy Truffles 

Satisfy your sweet tooth with these good-for-you and easy to prepare bites.

1 cup (250 mL) EACH: peanuts; large flake sweetened coconut and dark (or semi sweet) chocolate chips

1/2 cup (125 mL) large flake rolled oats OR quinoa flakes

3 tbsp (45 mL) EACH: chia seeds; hemp seeds and ground flax seed

1/2 cup (125 mL) liquid honey

2 tsp (10 mL) pure vanilla extract

1/4 tsp (1 mL) pure coconut extract

*extra shredded coconut for garnish

Place peanuts, coconut, chocolate and oats in the bowl of a Cuisinart food processor fitted with a metal blade.  Pulse until finely chopped. Add remaining ingredients and pulse until mixture comes together and starts to form a ball.  Roll mixture evenly into balls – just a bit smaller than a golf ball (should yield approx 18 to 24 “truffles” depending on how big/small you roll them). Roll each truffle in shredded coconut to coat. Store in an airtight container in refrigerator for up to two weeks – but they won’t last that long!!

Huge thank you to both Stephen’s Butcher Shop (Port Carling) and Cuisinart Canada for supporting this episode of ‘In Char’s Kitchen’ (click on each pink name for more info).

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

On many Friday afternoons you can find me cooking up a storm while entertaining a crowd (aka: anyone who will listen) at The Creative Cook in downtown Bracebridge (my classes are called: ‘Laugh, Lunch & Learn’ as I’d like to think I’m somewhat of a comedian….which likely makes me far from a comedian?!?). I recently taught this squash recipe – that I developed years ago for Running Room Magazine. The class literally gobbled it up and many were pleasantly surprised at how delicious roasted squash skin is!! I rarely peel anything (other than my bra off at the end of a long day) – I’m more of a: wash, chop, toss with oil, s & p and roast! Enjoy! P.S. if you haven’t bought/eaten marmalade since the 70’s…now’s the time.

Roasted Squash and Kale Salad

Impress your holiday guests with this simple, delicious and nutritious salad.

Dressing

3 tbsp (45 mL) prepared marmalade 

2 tsp (10 mL) orange juice

1 tsp (5 mL) balsamic vinegar

½ tsp (2 mL) each; minced fresh ginger, minced fresh garlic and finely grated orange zest

Salad

2 acorn squash, well washed, seeded and cut in cubes (skin left on)

2 tbsp (30 mL) vegetable oil

2 tsp (10 mL) dried sage leaves

Pinch cinnamon, paprika and cardamom

6 cups (1.5 L) baby kale leaves or chopped kale 

⅓ cup (75 mL) cashews 

⅓ cup (75 mL) dried cherries

½ tsp (2 mL) each; salt and pepper

1/4 cup (60 mL) green pumpkin seeds

seeds of one pomegranate and pea shoots *optional*

Whisk together dressing ingredients and set aside. Preheat oven to 400 F (200 C). Toss chopped squash with oil and spices. Place on a baking sheet lined with parchment paper. Bake for 30 to 45 minutes, tossing every 15 minutes. Remove from oven and cool completely. When ready to serve, toss roasted squash with kale, cashews, dried cherries, salt, pepper and reserved dressing. Garnish with pumpkin seeds, pomegranate seeds & pea shoots (if using). Makes about 6 cups (1.5 L).

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Life is short – EAT CAKE!! Beyond thrilled to hang with my dear pal, hard working entrepreneur, and baker extraordinaire: Leigh Diggles owner (and founder) of Comfort Bake Shop. Leigh walks me through (step-by-step) how to assemble and decorate/ice an Instagram worthy celebration cake!! By the end of the segment you will understand why cake decorating should be left to pros like Leigh!

Follow Comfort Bake Shop on (click on each pink title for direct link): Facbook and/or Instagram.

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

I’m a sucker for classic rock and long time fan of Q107 – needless to say, when John Derringer (host of Q107’s Derringer The Morning) agreed to be a guest on “In Char’s Kitchen” this classic rock lover was one giddy gal! 

Leading up to filming, John mentioned – actually, his exact words were: “I’m a very, very simple eater. The definition of meat and potatoes.” John also warned me he does very little cooking at home. So, I came up with two simple to prepare recipes (for those “non-cooks”) yet still have an In-Char’s-Kitchen-meat-and-potato flare.                       

Doable Derringer Sandwich (aka: Chars’s Ultimate Veggie Loaded Supper Sandwich)

A cottage loaf is commonly used to make “party spinach dip”. This loaded sandwich is a perfect way to use up any leftover meat/veggies/cheese you may have in your refrigerator. Because this sandwich only requires assembly – it’s perfect for non-cooks (like my pal John) to prepare with ease.          

1 large (450 g – approx.) pumpernickel or sourdough cottage loaf

1/3 cup (75 mL) mayonnaise + 3 tbsp (45 mL) Dijon mustard

2 cups (500 mL) lightly packed baby spinach leaves or mixed greens of choice

½ lb (250 g) thinly sliced deli style roast beef

1 cup (250 mL) grated aged cheddar cheese

½ cup (125 mL) thinly sliced cucumber

½ cup (125 mL) grated carrot

1 small red pepper, seeded and thinly sliced

Cut a round cap off the top of the cottage loaf. Reserve top. Hollow out the inside and top of the loaf to make a bread bowl (leaving about ¾ -inch of bread inside the crust). Stir together mayonnaise and mustard and spread evenly inside bread bowl and inside the cap. Place spinach on bottom of bread bowl and layer with: meat, cheese, cucumber, carrot and red pepper. Place cap back on sandwich and wrap tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. To serve: remove plastic wrap and cut into 8 wedges.   

Roasted Potato Salad 

4 lbs. Russet potatoes, well washed and cut in 1-inch (2.5 cm) cubes

1 tbsp (15 mL) vegetable oil

1/2 tsp (2 mL) salt and pepper

Dressing

1/3 cup (75 mL) mayonnaise

3 tbsp (45 mL) Dijon mustard

2 cloves minced garlic *or to taste*

zest and juice of one lemon

1 cup (250 mL) lightly packed torn basil leaves

Small handful of Muskoka Four Season Greens, pea shoots

Pre-heat oven to 400 F (200 C). Line a large baking sheet (or two small baking sheets) with parchment paper. In a large bowl, toss potatoes with oil, salt and pepper. Spread evenly on baking sheet(s). Place in centre of pre-heated oven for about 1 hour, tossing every 20 minutes – until evenly golden. Remove from oven and cool slightly. Stir together mayonnaise, mustard, garlic and lemon zest and juice. Toss dressing with with potatoes and basil. Place salad in a large serving bowl and garnish with Muskoka Four Season Greens. Serves 6 as a side dish. 

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

What happens when you combine: craft beer, chocolate and cream cheese? Happiness, that’s what! “Wow” your Thanksgiving crowd with an OMG-these-are-soooo-friggin-delicious dessert. Cheers to Autumn inspired sipping and eating!

Shinnicked Stout Cheesecake Brownie Bars

2 oz (60 g) bittersweet chocolate, coarsely chopped

⅓ cup (75 mL) 35% cream

⅓ cup (75 mL) butter

1 cup (250 mL) granulated sugar

½ cup (125 mL) brown sugar

2 eggs

1 tsp (5 mL) pure vanilla extract

¾ cup (175 mL) EACH; cocoa powder and all purpose flour

1 tsp (5 mL) quality ground coffee 

½ tsp (2 mL) baking powder

½ cup (125 mL) Muskoka Brewery Shinnicked Stout

Cheesecake Layer

8 oz (250 g) softened cream cheese

¼ cup (60 mL) granulated sugar 

1 egg

1 tsp (5 mL) pure vanilla extract

½ cup (125 mL) Shinnicked Stout

Garnish: 

¼ cup (60 mL) melted dark chocolate 

Hefty pinch quality sea salt 

Method  

Pre-heat oven to 350 F (180 C). Line an 8-inch square baking pan with parchment paper (on bottom and up sides of pan). In a large glass (or heat proof) bowl, melt: chocolate, cream and butter over a double boiler (or, melt in microwave for about 1 minute, stopping to stir every 20 seconds). Once melted, remove from heat and let cool slightly (about 5 minutes). Whisk in sugars, eggs and vanilla until well combined. Stir in dry ingredients. Pour in stout and stir until mixture is just combined. Measure out 1 cup (250 mL) of brownie batter and set aside. Spread remaining mixture in prepared baking pan. 

Cheesecake Layer 

Place cream cheese, sugar, egg, vanilla and stout in a food processor fitted with a metal blade (or in a blender) and pulse until smooth, scraping down sides of bowl when needed. Pour cream cheese mixture over brownie batter base. Using a spoon, drop reserved brownie batter randomly over cream cheese mixture. Place pan in centre of pre-heated oven and bake for 40 to 45 minutes until edges are firm and centre is slightly jiggly. Remove from oven and cool completely. Refrigerate for at least 4 hours. Cut into 16 bars. Drizzle bars evenly with melted chocolate and sprinkle evenly with salt. Chill until chocolate is firm. Store in an air tight container in refrigerator for up to 5 days (*but they won’t last that long!). Makes 16 bars.  

Charmaine is the host of “In Char’s Kitchen” on YourTV Muskoka and regular guest on: Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio sharing her love and enthusiasm for all things food, cooking and fitness.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Delighted and honoured to kick off episode #1 of “In Char’s Kitchen” with Bracebridge Mayor Graydon Smith. We laughed, we cooked and we ate! Hope you enjoy the recipes as much as we did preparing and indulging in them.

Caramel Covered Brie with Dried Fruit and Nuts

This divine “starter” is a guaranteed show stopper. It presents as beautifully as it tastes, and will have your guests raving for days. Serve as an appetizer, or as a cheese course with Port for an after dinner nibble.

1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) butter
1/4 cup (60 mL) corn syrup
1/2 tsp (2 mL) baking soda
½ cup (125 mL) mixed salted nuts
½ cup (125 mL) dried cranberries
2 tsp (10 mL) chopped fresh rosemary
Pinch cayenne pepper (or to taste)
9 inch (1 kg) round double cream Brie wheel, slightly warmed

Combine brown sugar, butter and corn syrup in a medium sauce pot. Cook over medium heat stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and quickly stir in baking soda. Stir in nuts, dried cherries, rosemary and cayenne. Place Brie wheel on a wooden cutting board (or platter) and pour caramel mixture over Brie. Serve with an assortment of crackers and fresh fruit. Serves 8 to 10.

Char’s Berry Trifle

This fresh and flavourful dessert is perfect for a “non cook” to prepare – as you don’t even need to turn on the oven.

store bought pound cake (about 400 g), cut in small cubes (you will only need about half of the cake)
4 cups (1 L) mixed berries (*I like strawberry & blueberry combo)
1 tbsp (15 mL) Niagara ice wine (optional)
1 ¼ cup (310 mL) Gay Lea Foods Co-operative Ltd. Premium Gold Sour Cream
1 vanilla bean, cut in half and seeds removed
2 tbsp (30 mL) Muskoka Maple syrup

Divide pound cake cake evenly between 4 small trifle/parfait dishes. Toss berries with ice wine and divide evenly over pound cake. Stir sour cream with seeds of vanilla bean and maple syrup. Divide evenly over fruit and serve. Makes 4 servings.
#InCharsKitchen #YourTVMuskoka #TrulyLocal #Cookingshow YourTV

No better way to celebrate summer than with as many made in Canada eats as possible!

Thrilled to have shared a few of my favourite: made right-here-at-home warm weather sips and snacks on CTV Morning Live Ottawa.

Click on each pink title to learn more about each product/recipe.

Made In Canada Summer Sips 

Muskoka Brewery All Eyes On Yuzu

Ebb & Flow

Tomato & Herb Garden Pasta Salad 

DYK: Italpasta is made right here in Canada with 100% Canadian wheat! Click here to learn more.

Salad
3 cups (750 mL) Italpasta Total Penne
3 cups (750 mL) chopped fresh tomatoes
1 cup (250 mL) roughly chopped fresh mixed herbs (*mint, parsley, dill)
handful fresh basil, torn in half

Dressing
2 tbsp (30 mL) quality balsamic vinegar
2 tsp (10 mL) each; liquid honey and grainy Dijon mustard
2 cloves minced garlic *or to taste*
Hefty pinch paprika, salt and pepper
Splash of quality olive oil

Garnish: shaved Reggiano and handful of pea shoots

Method: Cook pasta according to package directions. Cool completely. Toss cooked, cooled pasta with remaining salad ingredients. Whisk together dressing ingredients and toss with salad. Place salad on a large serving platter and garnish with Reggiano and pea shoots.

Black River Maple Cheddar Cheese

 A superior blend of medium-aged, fine artisan cheddar and Prince Edward County’s pure maple syrup, this deliciously tantalizing cheddar sets one’s taste buds alight. The savoury tones of the cheddar gently meld with the delicate sweetness of the maple syrup creating an almost ambrosial taste sensation – one that leaves you craving for more as it melts in your mouth. 

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio and former food writer for Running Room Magazine  ~ sharing her 
love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Nothing brings me more joy than sharing: fun, simple & delicious summer recipes!! Thrilled to have shared some of my fave summer eating go-to’s on Rogers Daytime Ottawa with Dylan Black (watch segment below) & Rogers InStudio with Natasha McKenty ~ click here to watch InStudio segment!!

Click on each pink title to learn more about each product/recipe.

Berry & Rosemary Spritzer

Cheers to summertime sipping!!

Vanilla Rosemary Simple Syrup

1/2 cup (125 mL) each; granulated sugar and water

1/2 vanilla bean

1 sprig fresh rosemary

Place sugar and water in a small saucepan.  Bring to a boil. Once sugar has dissolved, removed from heat.  Cool slightly. Pour into an air tight container or small mason jar. Add vanilla bean and rosemary. Refrigerate simple syrup overnight to let rosemary and vanilla infuse into simple syrup.  Makes about 1/2 cup (125 mL) simple syrup.

Soda water, chilled

white wine of choice, chilled

Garnish: Rosemary sprig and fresh berries of choice

Method: fill glass(es) with ratio of soda water & wine that works for you (I prefer mostly soda water and a splash of wine).  Add a splash of chilled simple syrup to soda water/wine mixture. Garnish with rosemary sprig and berries. Cheers!!

Tomato & Herb Garden Pasta Salad

DYK: Italpasta is made right here in Canada with 100% Canadian wheat! Click here to learn more.

Salad
3 cups (750 mL) Italpasta Total Penne
3 cups (750 mL) chopped fresh tomatoes
1 cup (250 mL) roughly chopped fresh mixed herbs (*mint, parsley, dill)
handful fresh basil, torn in half

Dressing
2 tbsp (30 mL) quality balsamic vinegar
2 tsp (10 mL) each; liquid honey and grainy Dijon mustard
2 cloves minced garlic *or to taste*
Hefty pinch paprika, salt and pepper
Splash of quality olive oil

Garnish: 1 cup (250 mL) crumbled feta cheese (or shaved Parm) and handful of pea shoots

Method: Cook pasta according to package directions. Cool completely. Toss cooked, cooled pasta with remaining salad ingredients. Whisk together dressing ingredients and toss with salad. Place salad on a large serving platter and garnish with feta cheese and pea shoots.

Chocolate Peanut Butter Milkshake

Peanut Butter Nanaimo Bars

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio and former food writer for Running Room Magazine  ~ sharing her 
love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Now that the warm weather has finally arrived…

Let’s put away the slow cooker – and celebrate soon-to-be-summer with “no cook” family style grub!!

Click on each pink title for link to PeanutBureau.ca recipes.

Chocolate Ginger Energy Bites 

Asian Chicken Veggie Wrap  

Crunchy Fennel, Nappa Cabbage and Peanut Slaw 

Chocolate Peanut Butter Milkshake

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio and former food writer for Running Room Magazine  ~ sharing her 
love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb

Feel like you and your bank account can’t keep up with
feeding your hungry teens?

As the mom of two-active-teen boys (Tyler; 17 and Colgan; 16) ~
believe me: I CAN relate (ha! ha!).  I’m delighted to share some quick, nutritious and economical
dishes that will fuel your growing offspring.

Find Rogers Daytime Ottawa segment and recipes below.

Click on each pink title for recipe and/or product info.

Mixed Berry & Spinach Smoothie

1/2 cup (125 mL) Gay Lea Smooth Cottage Cheese Blueberry flavour

1/2 cup (125 mL) mixed frozen (or fresh) berries ~ blueberries & strawberries

small handful of baby spinach

1 tsp (5 mL) each: chia, flax and hemp seeds

1 tsp (5 mL) honey or maple syrup *optional

1 cup (250 mL) cold milk

Place all ingredients into Cuisinart Hurricane Blender and pulse until smooth.  Makes 1 (1 1/4 cup (310 mL)) serving.

Chocolate Ginger Energy Bites

Asian Chicken and Veggie Wrap

Penne with Sundried Tomato Pesto, Peas & Prosciutto 

Baked Rigatoni

Charmaine is a regular guest on Rogers Daytime Ottawa, CTV Morning Live Ottawa, CHCH Morning Live, Breakfast Television , What She Said Radio and former food writer for Running Room Magazine  ~ sharing her 
love and enthusiasm for all things food, cooking and running.

Most importantly; Charmaine is the mother of two active boys; Tyler & Colgan.

Charmaine understands the importance of preparing healthy, wholesome dishes all while keeping budget and time in mind.

Follow Charmaine on:

Instagram: Charmaine_Broughton

Facebook: Charmaine Broughton

Twitter: @runnercharb