Eating At Home

Kale Caesar Salad with Buffalo Cauliflower Bites and Rosemary Focaccia Croutons.

June 22, 2022Leave a comment

Hot Summer days call for easy recipes that can be thrown together and still taste amazing. Kale is one of my favourite things to have for salad and great for leftovers as it doesn’t wilt as easily. Below is the recipes for the Buffalo Cauliflower and Rosemary Croutons and you can find my Caesar dressing here:

Caesar Dressing Recipe.

Buffalo Cauliflower Bites

1 large head cauliflower, cut into florets
3 eggs
1 1/4 cups finely crushed corn flake crumbs
1 teaspoon smoked paprika
1/4 – 1/2 teaspoon cayenne pepper, use to your taste
salt and black pepper
1/2 cup hot sauce (I use Frank’s)
1/3 cup melted butter

1. Beat the eggs and 1TBSP of hot sauce in a large bowl, add the cauliflower and toss well to coat. In a separate bowl combine the corn flake crumbs, paprika, cayenne, and a pinch each of salt and pepper.

2. Dredge the cauliflower through the crumbs, covering fully. Place on the prepared baking sheet. Repeat with the remaining cauliflower. Air-fry at 400 for 20-25 minutes, turning the cauliflower halfway through cooking.

3. Mix together the hot sauce and melted butter and toss the cauliflower in it until evenly coated.

Rosemary Focaccia Croutons.

Simplest ingredients

Rosemary focaccia bread
1/4 cup of EVOO
1 Tbsp of Garlic salt

1. Cut the focaccia into small bite sized cubes.

2. Add it all to a bowl and mix well. Add to the air fryer and cook at 400 for 15 minutes tossing half way through.

Shawarma Platter – hummus, shawarma chicken, turmeric rice.

June 21, 2022Leave a comment

Shawarma is a household staple for us but we love the guilt free feeling of making it healthier at home and it tastes better than takeout.

Hummus:

2 cups of chickpeas

1/4 cup of tahini

1 lemon juiced

1/2 Tbsp of Cumin

Water for desired thickness

Salt and pepper to taste

Add all ingredients into a blender or food processor and slowly add water and blend until your desired consistency.

Shawarma Chicken:

4 Chicken thighs sliced

1/3 cup of plain Greek yogurt

1/2 lemon juiced

1 Tbsp of Shawarma spice

3 cloves of garlic minced

1 Tbsp of EVOO

Add all ingredients to a bowl and mix until evenly coated. You can either pan fry or cook in oven at 400• for 25 minutes.

Turmeric Rice:

1 tsp of turmeric

1 garlic clove minced

1 Tbsp of butter

1 cup of basmati rice

2 cups of water

2 bay leaves

Add all ingredients into the pot and mix boil the rice and turn to low heat until it’s soft. Fluff with a fork.

Wicked Shepherds Pie

June 21, 2022Leave a comment

I love shepherds pie on a cooler day. It’s warm and comforting and mi w is always a little spicy! We tried out the wicked smart hot sauce in this recipe as they are a local company and we love to support local and it was amazing! The perfect amount of heat!

Ingredients

Meat and veggie filling:

2 tablespoons butter
1 medium onion chopped
1 pound lean ground beef
1/2 teaspoon Italian seasoning
2 tablespoons tomato paste
1/2 tablespoon of wicked smart hot sauce (or any you have on hand)
2 tablespoons flour
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
2 cups mixed vegetables (I used corn and carrots but use frozen too if you have them)

Potato topping:

2.5 pounds Russet potatoes peeled and cut into quarters
1/2 cup heavy cream
1/4 cup butter (1/2 stick)
3 cloves garlic minced
1/2 teaspoon salt
Pepper to taste
Garnish: chopped parsley

Peel the potatoes and cut them into 4 pieces each. Boil them until tender. Start the rest of the recipe while they’re cooking. Preheat your oven to 375F and move the rack to the top third of the oven. Don’t worry if the meat filling and potatoes aren’t quite done at the same time.
Add 2 tablespoons of the butter to a large skillet and melt over medium-high heat, then add the onion and sauté for 5 minutes.
Add the beef to the skillet and cook, breaking it up with your spoon as you go along, until browned (about 6-8 minutes).
Reduce the heat to medium and stir in the Italian seasoning, tomato paste, hot sauce and flour. Cook (stir constantly), for about a minute.
Add in the beef broth, Worcestershire sauce, and salt, and scrape up any brown bits from the bottom of the pan. Let the liquid thicken up a bit (about 1 minute).
Stir in the frozen mixed veggies and cook for 5 minutes, stirring often.
When the potatoes are almost done, add the cream, butter, garlic, and salt & pepper to a small saucepan and warm it over medium heat until the butter has melted and it’s warmed through (don’t let it boil). Once the potatoes are done (a knife should slide in easily), drain them and add them back to the pot they were cooked in. Pour the saucepan mixture over the potatoes and mash until smooth.
Transfer the meat mixture to a casserole dish and then spoon the potatoes over top. Smooth with a rubber spatula (or spoon if that’s all you have). You can use a fork to create texture by raking it over the potatoes.
Bake, uncovered, for 30 minutes or until hot and bubbly, then broil for a few minutes (watch it carefully) to brown the potatoes.
Let it sit for a few minutes before serving and sprinkle with fresh chopped parsley.

Enjoy!

Sweet and Spicy Salmon Bowls.

June 16, 2022Leave a comment

Salmon rice bowls are a quick and delicious dinner idea that you can make for 2 or for 5 and everyone will love! You can pack it with veggies, rice, and salmon for a protein-packed bowl that’s super nutritious and filling.

Ingredients

Spicy Mayo

1/2 cup mayonnaise
1/4 Sriracha (more if you like it spicier)

Salmon

1 pound salmon skin removed
1 teaspoon sriracha
1 1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon honey
1 tablespoon finely chopped parsley

Toppings

Sticky rice or plain rice
cucumber sliced thin
avocado sliced
sesame seeds
green onions

Instructions

Spicy Mayo

To make the spicy mayo, mix together mayo and sriracha in a small bowl, set aside.

Salmon

To make the salmon, cube it into small individual bites first.
Season with salt, chili powder, smoked paprika, black pepper, oregano, and garlic powder. Mix together until marinaded evenly.
In a pan over medium-high heat, add olive oil and toss the salmon in once the pan is hot. Sear on all sides until it has a beautiful golden-brown color and cooked in the center – about 5 to 6 minutes.
Turn the heat to low and add in the butter, honey, and chopped parsley. Toss it all together and take off the heat.

To assemble, add rice to a bowl, then the salmon, toppings of choice like cucumber, avocado, and sesame seeds, and then finish it off with a drizzle of spicy mayo.

Enjoy.

Creamy Lemon Prosciutto Pasta.

June 15, 2022Leave a comment

Pasta is my all time favourite meal to make. There are so many different sauces and noodles and toppings. I wanted to make something nice and light for the summer that doesn’t feel too heavy when you eat it.

Ingredients:

2 cups uncooked pasta (any kind) I used spaghetti

1/2 cup of cream

2 Tbsps of butter

1/4 cup of Parmesan

1 Lemon half juice and half zested

Handful of Fresh basil

1 pack of prosciutto

Pepper to taste

1. Start by boiling the water for the pasta and salt it. Add in your pasta and cook until al dente.

2. In a saucepan melt your butter. Add in the cream and Parmesan and whisk until creamy. Add in lemon juice and 1/2 the zest.

3. Once the noodles and sauce are done mix them together and plate.

4. Rip the prosciutto into smaller pieces and place on top the pasta. Add fresh basil on top, cracked pepper and the rest of the lemon zest.

Enjoy!

Cajun Chicken Fajita Bowls.

June 14, 2022Leave a comment

Spicy and light. This bowl is a great substitute for taco night and fun to assemble on your own. You can add more toppings or less and make it your own!

For the Bowl:

1 Head of romaine chopped

1 Red pepper sliced

1 Yellow pepper sliced

1 Large onion sliced

4 Chicken thighs sliced

2 Tbsps of Cajun seasoning

1 Avocado sliced or mashed

1 Can of corn browned

2 Tbsps of EVOO

Take the Chicken, 1 Tbsp of EVOO and Cajun seasoning and cook in a skillet until browned. Take out and set aside. In same skillet add the peppers and onion and remaining EVOO. Cook until soft. Assemble all the topping in a bowl and add in the chicken and pepper/onion mixture.

For the Sauce:

1/2 Cup of sour cream

1/2 Cup of salsa

1 Tbsp of EVOO

1 Tbsp of hot sauce

1/2 Lime juiced

Mix all the ingredients together and use to top off the bowl.

Thai Peanut Skewers with Quick Pickled Veggies.

June 9, 2022Leave a comment

Thai food is my absolute favourite and the one food I never get sick of. This dish is the perfect balance of sweet, spicy and a little salty. Here’s an amazing recipe for a hot summers day if you are looking to BBQ or just for something refreshing.

Sauce Ingredients:

1/2 Cup of Peanut Butter

1/4 Cup of Soy Sauce

2 Tbsp of Sesame Oil

1 Tbsp of Ginger

2 minced cloves of garlic

1 Tbsp Vinegar

1/2 tsp of Sriracha

Chili Flakes to taste

2 Tbsp Water to thin it out

Mix all ingredients together and take 1/3 of the mixture for the chicken marinade and the rest set aside.

Quick Pickled Veggies

1 Red Pepper sliced in thin strips

1 Cucumber cut into match sticks about 3 inches

2 Shallots thinly Sliced

2 Tbsps of White Vinegar

1 Tbsp of Honey

1/2 Tbsp of Sesame Oil

Add all to a bowl and mix until it’s evenly coated and put in the fridge until you are ready to plate.

Take 4 chopped Chicken thighs and toss with 1/3 of the sauce mixture. Make 6 skewers and grill until cooked through.

Make noodles or chop lettuce on the side, add the pickled veggies and skewers on top. Drizzle with extra sauce. Optional top with fresh basil and cilantro.

Enjoy!

Baked Mediterranean Feta Pasta.

June 8, 2022Leave a comment

This Tik Tok Trend is definitely one to try but I like to spice it up and add some new ingredients. I love fresh veggies in the summer and asparagus has been a staple for us this summer and it pairs so well with the creamy feta and roasted cherry tomatoes.

Ingredients:

4 cups of cooked pasta
1/4 cup of EVOO
1 pint of cherry tomatoes
1 bunch of asparagus chopped into 2 inch pieces
One 8-ounce block feta
2 cloves garlic, finely chopped
A few pinches red pepper flakes
1TBSP basil
Salt and pepper
1/4 cup of black olives

Preheat oven to 400F. Add olive oil to a baking dish and toss with whole cherry tomatoes, asparagus, salt and pepper, garlic, chili flakes and basil until everything is coated.

Add the feta in the middle and top with a splash more of olive oil plus a few cranks of fresh pepper. Bake for 30 minutes.

Toss in the pasta and mix until all the pasta is evenly coated. Finish with black olives and season with salt and pepper.

Caesar Dressing.

June 7, 20221 Comment

My Go To Caesar Dressing!

This is the ultimate dressing to make many of my favourite recipes which I will include my Air fryer Caesar Hot wings Below for your enjoyment (my favourite kind of wings).

Caesar Dressing
1.5 Cups of plain Greek yogurt
Juice of 1 Lemon
3 Cloves of Garlic
Handful of Fresh Parsley
Handful of Fresh Dill
1Tbsp of Tahini
1Tsp of Dijon
1/3 Cup of Parmesan
Cracked Pepper to taste

Add it all to a blender and blend until smooth!

To make the Caesar hot Wings add 1 Tbsp of baking powder, salt and pepper to taste in a bowl and mix. Add in 2lbs of Chicken wings and evenly coat. Add them to the air fryer and cook at 400 degrees for 30 minutes flipping half way through.

In another bowl add 1/4 cup of the Caesar dressing and 1/4 cup of hot sauce (I use franks but any hot sauce will work). Mix that together and when the wings are done toss them and coat evenly.

Top with fresh dill and enjoy!

Fall off the Bone Ribs.

June 7, 2022Leave a comment

These Fall Off The Bone Ribs are a simple recipe that is baked low and slow in the oven creating a tender, juicy and flavorful bbq dinner. Then finished on the BBQ for a smoky and crispy finish!

Prep Time: 10 minutes

Cook Time: 3 hours and 30 minutes

Serves 4 People

You want to start off by making the rub for the ribs!

Ingredients:

Dry Rub:

2 Tbs paprika

1 Tbs black pepper

3 Tbs brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp chili powder

Mix these all together for your dry rub!

Take 1 rack of baby back ribs and rub with the dry rub covering every inch.

Cover with tinfoil and place on baking sheet. Cook for 3 hours in the oven on 300.

Take the ribs out of the oven and cover them in your favourite BBQ Sauce and transfer to the grill to get a little crunch to them. Cook for about 30 minutes or until they are a little charred.

Enjoy!