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Holiday Party Spread Roundup

17 Dec
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Pear, Walnut and Ricotta Crostini

One of the best parts about the blog for me is being able to look back at some of my older posts for inspiration and opportunities to recreate some of my favourites. We host our annual Christmas party this weekend, and I am in the process of narrowing down what types of snacks we want to serve, and I found a lot of my favourites have been shared here in the past. Hopefully this round-up will come in handy if you are in a pinch to throw something together this holiday season!

Click any image to see all the recipe details~

Mini Margherita Pizzas

Mini Margherita Pizzas

Prosciutto wrapper asparagus

Prosciutto wrapped asparagus

Antojitos

Antojitos

Caprese Skewers

Caprese Skewers

Prosciutto, Pear & Goat Cheese

Prosciutto, Pear & Goat Cheese

Baked Zucchini Sticks with Sweet Onion Dip

Baked Zucchini Sticks with Sweet Onion Dip

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Roasted Grapes with Thyme

Devilled Eggs

Devilled Eggs

Summer Meals: Chicken with Garlic Balsamic Tomatoes

4 Jun

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I am finally home this week in what feels like ages, and one of the things I was looking forward to most was making some healthy, easy, home cooked meals. This one found here was appealing for a few reasons, mainly the easy and small ingredient list, and the healthy but tasty sounding result.

If you are looking for a meal you can whip up in under 30 minutes, feel great after eating it, and easily make some extras for lunch the next day, this one is it.

I love the balsamic infusion, and I am already trying to think of other recipes I can add this one to.

Enjoy!

You will need:

  •  6 thin boneless, skinless breasts that have been pounded thin
  • Sea Salt and freshly ground pepper
  • 6 teaspoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 and 1/2 pints cherry or grape tomatoes
  • 1/2 cup balsamic vinegar
  • 1/2 cup packed fresh basil, finely chopped

Directions:

  1. In a large frying pan set over medium-high heat, add 2 teaspoons of the olive oil
  2. Add half of the chicken breasts and cook, undisturbed, until a crisp golden crust has formed on one side, about 3 minutes, then flip and repeat
  3. Transfer the cooked cutlets to a plate and cover to keep warm
  4. Add 2 teaspoons of the olive oil to the now-empty pan and add the remaining chicken cutlets and cook, undisturbed, until a crisp golden crust has formed on one side, about 3 minutes, then flip and repeat
  5. Transfer the cooked cutlets to the plate with the rest of the cutlets and cover to keep warm
  6. Reduce the heat to medium, and add the remaining 2 teaspoons olive oil to the pan
  7. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds
  8. Add the tomatoes and vinegar and cook, stirring frequently, until the vinegar has thickened slightly and the tomatoes have begun to burst,  approx. 7 to 10 minutes (at about 5 minutes, add some basil to taste)
  9. Turn off the heat and let the tomatoes stand while you plate the chicken
  10. To serve, divide the chicken breasts and slice among four serving plates, top the chicken with the tomatoes, and sprinkle with fresh basil

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Pesto and Goat Cheese Pasta

9 May

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This recipe is a serious staple of my mom’s. In fact, it was the very first meal she ever cooked for my husband. Like any good signature meal, there is of course a good story to go along with it as well. The first time she made it for him, she accidentally burned the sundried tomatoes to the point they were basically charred. However, since he was trying to make a good first impression, he proceeded to  eat them all (even though they basically tasted like ash), and then saw we had all pushed them to the side of our plate only after he was finished. Since then, we affectionally call it the burnt sun dried tomato pasta, but we all admit, it is one of our very favourites.

It is a very easy pasta to whip up, and relatively light compared to some pasta dishes, which makes it great for warmer nights.

Hope you like it as much as we all do!

Enjoy!

You will need (serves 4):

  • olive oil as needed
  • 2 TBSP chopped garlic
  • One jar of pesto sauce
  • ½ cup of Sundried Tomatoes( sliced makes it easier)
  • 4 cooked  Chicken Breasts (cut into bit size pieces)
  • ½ cup of sliced kalamato olives
  • 6-8 frozen/ cooked shrimps per person ( omit if there is an allergy)
  • 1 small package of goat cheese
  • 1 large packet of linguine

Directions:

Start the water for the pasta,  but do not start cooking the pasta until the  chicken breasts are added –see below for timing.

  1. Place shrimp in a colander to gradually defrost them by running cool water over them every 3 minutes or so
  2. Use a skillet or electric frypan to make the sauce
  3. Combine  4-6 TBSP olive oil/garlic cook on low for about 2 minutes
  4. Add the sundried tomatoes/olives
  5. Cook over med heat until tomatoes are soft – 5minutes – start the pasta cooking now
  6. Add the chicken breasts , stir and cover the skillet for about 2 minutes
  7. Gradually add the basil sauce ( turn the heat down/off  while you add the sauce otherwise it will really splatter )
  8. Stir the Basil sauce so it coats the chicken
  9. Let the sauce simmer for about 5 minutes ( add more olive oil if the sauce seems dry)
  10. Cut the goat cheese into small servings to be added to the final dish
  11. Shrimp should be defrosted enough and can now dried off and  de”tailed “
  12. Add shrimp and stir so they are covered with the sauce
  13. Once the shrimp  are soft and pinkish the sauce is ready
  14. Pasta should be ready now – drain and place on plates
  15. Spoon out the sauce  on top of the pasta ensuring that everyone gets some shrimp
  16. Any left over sauce (oil) distribute evenly on top of each plate
  17. Add the goat cheese in 2-3 small pieces on top

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Coconut Chocolate Chip Cookies

30 Apr

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Yes, you read the title right, these cookies really are a mix of your favourite traditional chocolate chip cookies, with a good dose of coconut to go with them. These are made with brown sugar and coconut oil (recipe from here), which as my husband said, made them “fluffier” than a traditional cookie, and so good. They are so simple to make, I literally didn’t have to buy any ingredients, I had them all on hand, and they take a total of twenty minutes from end to end.

Enjoy!

You will need:

  • 1/2 cup coconut oil
  • 1 cup + 1 tbsp brown sugar, packed
  • 2 eggs (at room temperature)
  • 1 tbsp pure vanilla extract
  • 1 + 3/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 to 1+ 1/2 cups semisweet chocolate chips (your preference how much)
  • 1 to 1+ 1/2 cups shredded coconut (your preference how much)

Directions:

  1. Preheat oven to 375 degrees F
  2. Spray a cookie sheet, or line with a silpat.
  3. In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar
  4. Add in the eggs and beat until fluffy
  5. Add in the vanilla extract
  6. In another bowl, combine the flour, baking soda, salt and baking powder
  7. Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all the flour is mixed in
  8. Add in the chocolate chips + coconut and mix well
  9. Drop by small rounded spoons onto prepared baking sheets
  10. Bake for about 8 – 9 minutes or until slightly browned around the edges (should still look soft and chewy in the centre)
  11. Let rest on the cookie sheet for a few minutes before removing to rack to cool completely

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