Tag: recipes

Edible Peanut Butter Chocolate Chunk Cookie Dough.

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Peanut butter chocolate chunk cookie dough that you can eat without baking sounds too good to be true! But dreams have become a reality with this tasty edible peanut butter chocolate chunk cookie dough!

Ingredients:

  • 2 cups of butter
  • 1/2 cup crunchy peanut butter
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup milk (I use oat)
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup chocolate chunks (I chop up bakers chocolate)
  1. Mix together the butter, peanut butter and sugars.
  2. Add in the vanilla and milk. Combine Thoroughly.
  3. Microwave the flour at high for 1 minute. Mix in the flour until combined.
  4. Fold in the chocolate chunks.
  5. Store in the fridge for up to 5 days

Enjoy!

East Coast Canadian Donair

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There is nothing better than cooking a dish from the country you live in! This East Coast classic is a must try as it has everything your tastebuds at craving. Sweet, sour, savoury and a little spicy. Once you try it you will be begging for more!

Ingredients

  • 1 lb of ground beef
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 12 oz evaporated milk
  • 1/2 cup white sugar
  • 1/4 cup white vinegar (or to taste)
  • 6 large pitas
  • 2 cloves of garlic minced
  1. In a bowl, mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
  2. Preheat oven to 350 F. Place the meat onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
  3. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste the sauce will thicken. Refrigerate the sauce until serving.
  4. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
  5. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve. Add me n diced tomatoes and onions for the authentic Donair experience.

Enjoy!!

Chicken Chow Mein.

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This is probably already one of your favourite takeout dishes. This one-pan dinner is so satisfying and also, it’s way healthier than ordering takeout.

Ingredients:

  • 1 lb chicken breast, boneless, skinless
  • 3 tbsp oil
  • 12 oz chow mein noodles, (uncooked noodles)
  • 2 cups cabbage
  • 1 large carrot, julienned
  • 1/2 batch green onions
  • 2 garlic cloves

Chow Mein Sauce

  • 6 tbsp oyster sauce
  • 3 tbsp low sodium soy sauce
  • 3 tbsp light sesame oil, (not toasted)
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp granulated sugar

How to Make Chow Mein:

  1. In a small mixing bowl, combine ingredients for chow mein sauce: oyster sauce, sesame oil, soy sauce, chicken broth, and cornstarch. Set aside.
  2. Cook noodles according to package instructions, set aside.
  3. Heat a large wok or pan. Add a bit of oil to the pan and cook chicken until it’s golden brown. Remove chicken and set aside.
  4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened.
  5. Add chicken back to the pan, followed by cooked noodles and pour the sauce right on top. Cook for about 2 minutes, distributing all that saucy goodness around evenly.
  6. Add chopped green onions and remove from the heat. Serve hot!

Enjoy!

Sweet and Smokey Mustard Pork Chops with Rosemary and Honey.

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One of my favourite ways to cook pork chops is with mustard as the base. And I have so much fresh rosemary in the garden I wanted to combine them!

Charred with the air fryer

Ingredients

  • 2 Tbsps Kozliks Sweet and Smokey Mustard ( or any flavour you like)
  • 2 Tbsps of Olive Oil
  • 1 Tbsp of Honey
  • 1 clove of Garlic minced
  • 1 Tbsp of thinly chopped fresh Rosemary
  • 6 pork Chops

Add all of the ingredients in a bowl and whisk together. Marinate the pork chops for an hour in the fridge covered in the sauce. Cook how every you would like. I air-fried ours at 400 for 30 mins flipping half way through.

Enjoy!

Chunky Greek Summer Salad.

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A nice light and healthy side option for your dinner or could be served as a starter on mini skewers.

Ingredients:

  • 1 red pepper chopped into 1 inch pieces
  • 1.5 cucumbers chopped into 1 inch slices and then quartered
  • 1 pint of cherry tomatoes halved
  • 1/2 cup of sliced black olives
  • 250g of feta cubed
  • 1 shallot sliced thinly
  • 3 Tbsps of red wine vinegar
  • 3 Tbsps of olive oil
  • Salt and pepper to taste
  • 1.5 Tsp of oregano
  • 2 cloves of garlic minced
  • Parsley to garnish

Add all of the chopped veggies into a big bowl. Add in the vinegar, oil, garlic, feta and oregano. Toss together and add in salt and pepper to taste and top off with parsley.

Enjoy!

Vegan Dumplings

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The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!

Vegan Dumplings

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The best appetizer there is! I’ve made pork but I wanted something more universal for the vegetarians in my life. These are amazing and so much flavour is sucked into all the veggies.

Ingredients

  • 2 carrots shredded
  • 1/4 of a cabbage shredded
  • 1 zucchini shredded
  • 1/2 pint of mushrooms diced
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1 1/2 TBSP of ginger
  • Package of wonton wrappers
  • 1/4 cup of water

Add all the veggies into a pan and sauté until cooked. Add the garlic and ginger and mix in. Cook until fragrant and let cool.

Once the mixture is cool set up a station with the wonton wrappers and water. Lay out all the wrappers and place a TBSP in to the centre of each.

Dip your fingers into the water and rub the outer edges where you will be folding. Fold the wonton and press firmly to seal. Once folded apply water to the outer edge and begin to pinch the edges to give it a nice look.

To cool: add to a frying pan with water or boil. Once the wrapper is cooked fry the dumpling with sesame oil!

Enjoy!

Bahn Mi Hot Dogs

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Hotdogs are the quickest meal for a summer bbq and there are so many topping ideas so I thought I would combine two of our favourite things and make these delicious Bahn Mi hot dogs!

Quick Pickles

  • 3 carrots peeled and then grated
  • 1 cucumber thinly sliced
  • 2 jalapeños thinly sliced
  • 1 cup of vinegar
  • 1 cup of water
  • 2 tsps of sugar

In a bowl mix the water, vinegar and sugar. Add the carrots, cucumber and jalapeños to the bowl cover and refrigerate for 2-4 hours.

Sriracha Mayo

  • 1/2 cup of Mayo
  • 1-2 Tbsps of sriracha (depending on how spicy you want it)
  • 1/2 of a lime squeezed

Add all of the ingredients in a bowl and mix well.

To dress the hot dogs

Take 6 hotdogs and place into 6 buns. Add on your quick pickled veggies and then drizzle over the sriracha mayo.

Optional: top with cilantro or sesame seeds.

Enjoy!

Thai Basil Eggplant

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I can not say it enough… I LOVE Thai food! So much flavour and so many different things to eat! This is one of my favourite dishes when I get take out it’s spicy, refreshing and most importantly delicious.

Ingredients

  • 2 Chinese eggplants, cut in to 2 inch length
  • 1 tbsp Soy Sauce
  • 1 tbsp chili bean paste
  • 2 tbsp of oil
  • 1 bunch Thai basil leaves
  • 1 tsp sugar
  • 1 tbsp vinegar or lemon juice
  • 1 tbsp salt

Instructions

Slice eggplants in to 1 to 2 inch length.

Place eggplants in a bowl and fill with water. Add 1 tbsp of salt and either vinegar or lemon juice, and mix well. Allow it to soak for about 15 minutes. This helps keep the eggplants from browning and helps keep it more ‘purple’.

Remove from water, and pat dry with paper towel.

In a pan, add eggplants and soy sauce, chili bean paste, and sugar, and stir fry for about 5 minutes or until eggplants are cooked thoroughly.

At the very end, add the basil, and turn off the heat. Stir to mix well. This helps keep it green.

Add onto of rice or eat by its self!

Enjoy!

Mexican Street Corn Pasta Salad.

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This is a summer must have! Easy to make, feeds a crowd, great for entertaining and simply delicious!

  • 8 oz of pasta
  • 3 ears of corn grilled (or 2 cans of drained corn), removed from the cob
  • 1/3 cup of sour cream
  • 1/2 cup of mayo
  • Zest and juice of 2 limes
  • 3 cloves of garlic, minced
  • 1/2 tsp of chipotle chili powder
  • 1/2 tsp cumin
  • 1 Tbsp of your favourite hot sauce ( we used Fury wing sauce)
  • Salt to taste
  • Freshly cracked black pepper
  • 1/4 cup of cilantro
  • 1/2 cup red onion
  • 1 medium bell pepper, diced
  • 1/2 cup of cotija cheese or feta, plus more for topping
  • optional for garnish: diced avocado
  1. Cook your pasta according to package directions. Once done, drain and rinse under cold water.
  2. If you haven’t already done so, cut the corn off of the cobb and place into a large bowl.
  3. Make the sauce by mixing together the sour cream, mayo, lime zest and juice, garlic, chili powder, cumin, hot sauce and a couple large pinches of salt and pepper.
  4. Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine.
  5. Garnish as desired!

Enjoy!