Cauliflowe​r, Parsnip, Apple & Leek Potage

My new discovery of the week, is the tasty and soup-friendly leek. Surprisingly, this is my first time incorporating this less potent, giant-styled onion in one of my soups, and I found it really easy to work with. Leeks release a wonderful aroma and flavour to your meals without an overpowering, presence. It's also so easy to clean and doesn't leave you keeled over the kitchen sink cursing the non-stop tears that onions punish us with.

Since I had a massive bag of apples left from my trip to Quinn's farm, I decided a little twist to my already very white, veggie soup (Cauliflower, parsnip & leek) couldn't hurt.

The blend of ingredients mingled right away in my Ninja blender and I was proud to have made the introduction. This guilt free potage is one of the few white coloured meals you could eat without the associated fats, calories & carbs that we are typically left with.

If you are a skeptic of the fruit & veggie soup mix - it is time for you to abandon your trench! My very picky hubby squirmed around in his seat at the idea of apples in his soup, but if I do recall clearly, was the first to lick his bowl clean & ask if there were leftovers for lunch...Hmmm...
Lets embrace the fall season with this refreshing change!

xo Dom Appetit!

Cauliflowe​r, Parsnip, Apple & Leek Potage
Prep Time: 10 mins
Cook Time: 25-30 mins

Tools Needed: large saucepan, blender, cutting board, paring knife, peeler, wooden spoon, measuring spoons & cups

Ingredients:
1 small cauliflower chopped
5 parsnips peeled & chopped
2 medium leeks cleaned & thinly sliced
2 apples chopped
2 cups of water
Olive oil
Salt & Pepper for taste

Directions:
1) In a large saucepan, bring cauliflower & parsnip to a boil. Once softened add apples (they soften fast so make sure to add them last!). Drain from saucepan and dump into blender with 1/2 cup of water. Blend until smooth.
2) Over medium to high heat, add a couple tablespoons of olive oil to the saucepan & add the thinly sliced leeks. Continuously stirring until translucent & lightly browned. Add in the cauliflower mixture and 1.5 cups of water. Spice with salt, pepper, and if you are feeling a little wild, stir in some hot chillies! Let simmer for 10-15 mins and enjoy.

Kale & Mushroom Mini Quiches with Cheddar

I’ve wanted to make a quiche for a few weeks now and finally found the perfect opportunity. Staring back at me tonight was an empty fridge with the exception of a carton full of eggs and semi fresh veggies. So I decided to take this moment to whip up a batch of crustless mini quiches. Who said eggs were only for breakfast? Ok, my boyfriend said this but I believe I have convinced him otherwise. I avoided any of those heavy cream recipes since I knew I would be dipping into the leftover Halloween stock (I couldn’t resist those little mini Wunderbar’s) and the results were fabulous.

The fun part about making a quiche is that you can throw anything and everything into the mix and your consumers will worship you nonetheless. I added a few bunches of kale that were definitely not going to be consumed before the weeks end and some mushrooms that I couldn’t part without. I was a bit sad that I couldn’t toss in a few bacon chunks but I overcame this moment of deprivation with a couple handfuls of shredded aged cheddar. These flawless personal sized pies are packed with vitamins and unshakable protein. I would highly suggest ingesting one or two of these quiches on your way to work, school, or for some of us…interviews. Yay for brain food!

Xo Dom Appetit!

 

 

Kale & Mushroom Mini Quiches with Cheddar

Prep Time: 20 mins
Cook Time: 30 mins

Tools Needed: large mixing bowl, measuring cups & spoons, 12 cupcake tin, whisk

Ingredients:
5 eggs
2 egg whites
1 cup milk
¾ cup grated cheddar cheese (a little extra to top off –optional)
6 mushrooms chopped
1 cup kale chopped
2 green onions chopped
Salt & Pepper
½ teaspoon of cayenne pepper
(Pam or butter for greasing)

Directions:
1) Preheat oven to 350 degrees. Grease 12 serving cupcake tin with Pam (or butter).
2) In a large mixing bowl, whisk eggs, egg whites, milk, cayenne and salt and pepper to taste. Mix in kale, mushrooms, green onions and cheese.
3) Pour mixture into cupcake tin and sprinkle with leftover cheese. Bake for 25-30 mins or until middle of quiches are set. Cool and serve. Makes 12 mini quiches.

Japanese Cabbage Salad

I know that the autumn weather is supposed to be upon us and that I should be whipping out some serious oven roasted meals, but my home is still blessing me with an overwhelming sauna effect and cautionary warning to stay clear from the oven. In an attempt to satisfy my insatiable appetite, as well as keep my humble home to a moderately “comfortable” temperature, (for those of you who have experienced my non AC standard of living you understand) I took a voluntary jump back on the salad train. I promise you, this is no boring ol’ green salad. In fact, I am downright positive that most of you will adopt the Japanese Cabbage Salad as your potluck/get together “must” recipe.

I was introduced to this dish by one of my mom’s friends and begged him for the recipe deets by my second bite. I was shocked to know that the ingredients included a pack of Mr.Noodles. After all these years, that terrible elementary school soup mix is still kicking around? I remember the kids in the school yard eating this stuff dry with the salty mixture all over their fingertips. Personally, I was grateful that my mom never gave in to this schoolyard trend. But today my friend, Mr. Noodles has redeemed himself. It gives the right crunch to the cabbage and browned almond mixture. It is also effortlessly complimented by a flavour bonanza from its Asian inspired seasonings.  I must warn you though, this salad is highly addictive! I made a batch last night that could feed a group of four and found myself boldly licking the bowl clean. Ok, I admit that have an overly “healthy” appetite…but I bet that most of you will share the same results. Most importantly, did I mention that the salad takes only 15 minutes to assemble? It is not the most attractive dish, but the flavours undeniably speak for themselves.

Xo Dom Appetit!

Japanese Cabbage Salad

Prep Time: 15 mins

Tools needed: large mixing bowl, measuring cups & spoons, sealable jar, salad spoons, baking sheet

Ingredients:

½ cup almonds (sliced or slivered)
3 tablespoons sesame seeds
1 package of coleslaw in a bag (or ½ head of medium cabbage shredded)
Handful of bean sprouts (washed)
2 green onions (chopped)
¼ cup sunflower seeds
1 package instant noodles (3 oz, Mr.Noodles)
½ cup of Olive Oil
3 tablespoons soya sauce
3 tablespoons of vinegar (I used apple cider vinegar and loved it!)
1 teaspoon Salt & Cracked pepper
Chow Mein Noodles (optional)

Directions:

1)      Toast almonds and sesame seeds on baking sheet in oven at 350 degrees F for 5 mins or until golden brown. Remove and set aside.
2)      In large mixing bowl, toss cabbage, bean sprouts, onions, sunflower seeds, almonds, sesame seeds and instant noodles. Place oil, soya sauce, seasoning packet from instant noodles, vinegar, salt and pepper in a sealable jar and shake well. Pour over salad and toss. Sprinkle chow mein noodles over top.

Chicken Quesadillas

At least once a week my belly bites and groans for a serving of cheesy pizza or dirty truck stop poutine. It takes all my might to deny myself such disturbingly pleasurable meals and rush home to plan an equally tasteful plate without the worry of a clogged artery or two. Short of disappointing my tum-tum too much, I decided to meet it halfway with a quick and ridiculously easy Chicken Quesadilla. I mean, who doesn’t love themselves a slightly cheesy, spicy chicken, half-mooned wrapped Mexican delight? I know I do. And so do the crew I whipped these Cheese Queso's up for.

With Football season commencing and the welcoming autumn breeze, I thought you all might need a break from the salad train and relinquish in a simple Quesadilla recipe. This recipe took me a total of 25 minutes and I was still able to carry on a fully animated convo with a glass of red by my side. If you find that impressive, wait till you set a plate of these down on the table and find yourself fighting for your slice of the pie! I highly suggest serving your queso’s with some homemade guacamole, salsa, and an another Eagles victory!

Xo Dom Appetit!

Chicken Quesadillas

Adapted from: Taste of Home

Prep Time: 15 mins

Cook Time: 10 mins

Tools Needed: large skillet, large nylon spoon, baking sheet, cutting board, paring knife, measuring cups & spoons, pastry brush

Ingredients:

3 cups of skinless, thinly sliced chicken breast
2/3 cup of salsa
2 green onions (chopped)
1 teaspoon ground cumin
½ teaspoon of cayenne pepper
½ teaspoon of salt
½ teaspoon of cracked pepper
½ teaspoon of dried oregano
6 large whole wheat tortillas
¼ cup of butter, melted
2 cups of grated cheese (I used cheddar!)
Olive oil for light frying

Directions:

1)      Preheat oven to 375 degrees. In large skillet on medium heat, combine onions, chicken, salsa, and all spices. Let cook for about 10 minutes stirring occasionally. While mixture cooks lightly brush the outside of the tortillas with melted butter and lay buttered side down on baking sheet.
2)      Spoon 1/3 cup of chicken mixture over half of each tortilla. Sprinkle with equal amount of cheese. Fold the tortilla closed into a half moon shape. Bake for 9-11 minutes (until edges crisp) and cut into wedges and sprinkle with cayenne (optional, I love my food spicy!). Serve immediately with guacamole, salsa and sour cream. Yields 6 servings.

Salmon & Avocado Tartar

I would like to tell you about the most fabulous little bite of textural heaven that I recently experienced: Salmon & Avocado Tartar. Yes, it’s definitely as tasty as it looks. Don’t be fooled by the complex sounding “tartar” title. This quick fix meal can easily be assembled as an unanticipated app for your in-laws or a triumphant main, paired with a glass of crisp white for your fellow comrades. I rarely make raw fish at home, so I was really keen on getting the right cut for dinner with my dearest sis. The key is to go straight to the source and make sure that the kid behind the glass rep’ing the fish is giving you not only the freshest, but the finest cut they’ve got. Make sure you mention that this fine filet is being sacrificed for a home style tartar and they should cube it up for you at no extra charge! Not too shabby eh?

Now, you can’t make a tartar without truffle oil. There is no comparison to the rich, mushroom-y flavors of this aphrodisiac oil. I bought a bottle on my adventures in the South of France and have not looked back since. Don’t worry; if you don’t have some of this heavenly stuff lying around you can always switch up the flavor with sesame & olive oil. I also insist on a chunk of aged parmesan shavings and fresh chives being added to the mix. Top this tasty beauty off on a rocky bed of vibrant green avocados and you’ve got yourself the perfect spring dish. Oh ya, a side of salt & peppered crostini’s are a must…how else are you going to soak up all those oils?

Xo Dom Appetit!

Salmon & Avocado Tartar

Prep time: 10 mins

Tools Needed: medium mixing bowl, measuring spoons, cutting board, knife, wooden spoon

Ingredients:

1 filet of fresh salmon (approx. 8 ounces, diced, sushi-grade)
¼ cup of grated aged parmesan

1 1/2 teaspoons of truffle oil (if you are using sesame oil then use ½ a teaspoon and work your way up!)
2 tablespoon of extra virgin cold pressed olive oil
1 bunch of chives (chopped)
2 ripe avocados (chopped into cubes)
Kosher Salt & Cracked Pepper
Black sesame seeds (optional)

Directions:

1)      In a medium bowl, mix salmon, oils, parmesan and chives. Season with a dash of salt & cracked pepper.
2)      Place avocado on plates and sprinkle with black sesame seeds. Top off with a scoop of tartar and serve with a side of baked crostinis. Serves 2.

Grilled Corn on the Cob

Hallelujah to BBQ season! Nothing inspires me more than strolling around my neighborhood and being surrounded by the aromas of roasting veggies and grilling meats.  You can’t honestly admit that the lingering scents of fired up grills don’t get your tummy rumbling and your mouth salivating? That’s what I thought. The best part of this time of year is the abundance of budding produce found in your local farmer’s markets that are just perfect for the ‘Q. An endless list of lovely charred combinations can be effortlessly complemented with a crisp glass of white wine!

Speaking of beautifully grilled veggies, I hit the jackpot with last night’s corn on the cob. It was the perfect blend of sweet and crunch. As mentioned above, I will find any reason to light up the BBQ and these fresh cobs were spot on. I don’t believe in following the traditional boil and butter method so I dressed my corn with a few of my trusty favorites: cayenne, red chili flakes, and a drizzle of olive oil. This recipe is so simple and definitely a crowd pleaser! Serve it as a side dish or even the main attraction – the flavour will speak for itself.

Xo Dom Appetit!

Grilled Corn on the Cob

Prep Time: 5 mins
Cook Time: 20-25 mins

Tools needed: measuring spoons, aluminum foil, small mixing bowl, BBQ

Ingredients:

3 corns on the cob (husks removed)
1/8 teaspoon cayenne
1/8 teaspoon paprika
1/8 teaspoon red chili flakes
1/8 teaspoon salt and fresh ground pepper
1-2 tablespoon of olive oil

Directions:

1) Mix spices together in small bowl. Drizzle corn with oil to lightly coat and rub in the spices on each cob (just a couple dashes per cob!). Wrap tightly in aluminum foil and BBQ on medium heat for 20-25 mins turning halfway. Enjoy!

Self-Serve Sushi!

I am so excited to share my first homemade sushi experience with you, mostly because it was utterly fabulous. Yes, I am aware that making sushi at home is not a novel idea but I have been apprehensive of taking the sushi masters’ expertise into my own hands. Can you blame me? They look so focused and diligent when rolling these spectacular little rolls stuffed with exotic flavors and flare. Their presentation never stops short and always leaves me with great appreciation for their skill and creativity. Undeniably, I would ingest sushi for breakfast, lunch and dinner without hesitation if it wasn’t so exceedingly pricey. My little bro (who shares my adoration for sush’) encouraged me to get these nimble fingers a rollin’ and the results were simply delish. We decided to stick to beginner level and use basic fillings to ensure no disaster rolls going to waste...not that they ever would with my hungry belly around! Our menu included a fresh avocado & crab roll, our take on the "Vancouver" roll – cream cheese & smoked salmon, and a grilled shrimp & crab roll with carrot shavings. Not too shabby for a couple of amateurs! This is a great “sharing” experience, so invite some peeps over and give it a try! But most importantly, don’t forget the sake!

Xo Dom Appetit!

Self-Serve Sushi!

Prep Time: 60 mins

Cook Time: 20 mins

Tools Needed: large boiling pot with lid, measuring cups, mesh strainer, wooden spoon, medium saucepan, large wooden bowl (or glass), sushi rolling mat, cutting board, sharp knife, large serving plate, saran wrap

Ingredients:

2 cups of sticky rice/Japanese rice (uncooked)
2 cups of water
¼ cup of rice vinegar
2 teaspoons of salt
2 tablespoons of sugar
1 package of Nori
Black sesame seeds
1 package of imitation crab (sliced)
1 large ripe avocado or 2 small ones (sliced)
1 package of cream cheese
1 package of smoked salmon
2 green onions (chopped)
1 cucumber (sliced)
3 giant tiger shrimps (sliced & lightly fried)
½ cup of shredded carrots
Soya sauce for dipping

Directions:

1) Sushi Rice: heat vinegar, sugar and salt in saucepan over medium heat until sugar and salt have dissolved. Make sure mixture does not boil. Remove from heat and set aside.
Rinse rice in cold water. Allow rice to sit (about an hour) and rinse again until water runs clear. Use equal amounts of rice to water ratio and cook in large pot with lid according to package instructions (boil- let simmer on low heat until all water has evaporated approx 20 mins) OR you can also use a rice cooker! Once the rice is done cooking, remove the lid and allow cooling for 15 mins. Transfer rice to wooden or glass bowl and mix in vinegar mixture with wooden spoon allowing rice to cool down before using.

2) On a flat surface, lay rough side of nori facing upwards on the sushi mat. Wet your hands to roll up a ball of rice and spread it along the nori leaving only a small margin along the top clear in order to close sushi roll properly (*keep hands wet for rice handling and dry for nori handling). On the edge of your nori add whatever fillings you desire! For the Vancouver roll we put a couple slices of cucumber, a long slice of cream cheese, chopped green onions, and 3-4 pieces of smoked salmon. For the California roll, we added a few pieces of cucumber, sliced avocado and crab. For our final roll we added lightly fried tiger shrimp, slice crab, and shredded carrots. Once fillings are added, use the closer edge of the mat and being to roll over the fillings tightening it as you go. Continue rolling and tightening as you go until you reach the end and give it an extra tight squeeze on all ends. Remove mat and with a wet sharp knife cut your roll into 6-8 pieces and serve!

3) If you want your rice on the outside of your roll and the nori on the inside you will need to cut a piece of saran wrap a bit longer than your nori and place on rolling mat beneath the nori (rolling mat- saran wrap- nori- rice- sesame seeds). Flip rice side over onto saran wrap fill with ingredients. Roll tightly ensuring saran wrap does not get stuck into roll. Cut and serve!

Ginger-Carrot Soup

Sadly, I have had to take my soup bowls out of retirement due to this terribly disappointing spring weather we’ve been experiencing. After an evening or two cozied up by the fireplace with a modest serving of scotch on the rocks (to heat me up of course!), I decided that it was time to pull out one of my favorite soup recipes: Ginger-Carrot Soup. Lately I have been overdosing on this orange vegetable for more reasons than one. Carrots are packed with cancer fighting antioxidants, a whole slew of vitamins, help clear your blurred vision and the best part is they help slow down the aging of cells (a natural anti-aging method at a fraction of the price, ladies!). My girls bought me a juicer for my 26^th birthday (last summer *sigh*) and this baby eats up carrots like no one’s business. I highly recommend this beautiful appliance to anyone who enjoys fresh fruit & veggie juices…and has the time to clean it afterwards! Lol

But I digress. This Ginger-Carrot Soup is unquestionably fabulous. I mean this with all sincerity. It is so incredibly simple and cheap to make that I guarantee you will be thanking me when reheating your leftovers for days to come. The flavors of the pureed carrots are wonderfully complemented by the pungent zing of the ginger. And after adding a dollop of Greek yogurt and a few toasted pine nuts to the mix I found myself licking the bowl and pouring seconds in no time!

Xo Dom Appetit!

PS. Keep a close eye on your pine nuts when toasting. They go from au naturel beige to charcoal black in the blink of an eye!

Ginger-Carrot Soup

Adapted from: my Grandmaman’s kitchen and The Food Network Magazine

Prep Time: 20 mins
Cook Time: 25 mins

Tools Needed: measuring cups and spoons, peeler, cutting board, knife, large heavy pot with lid, blender, small sauté pan, small mixing bowl

Ingredients:

2 tablespoons of extra-virgin olive oil
1 medium onion (chopped)
3 cloves of garlic (minced)
1 tablespoon of ginger (peeled & minced)
2 pounds of carrots (peeled & chopped)
1 medium russet potato (peeled & chopped)
6 cups of low-sodium chicken or vegetable broth (I used 4 cups broth and 2 cups water)
¼ cup of pine nuts
1 1/3 cups of plain low-fat Greek yogurt
1 teaspoon of honey
1 teaspoon minced fresh thyme (or dried)
Kosher Salt
Freshly ground pepper

Directions:

1)      Combine the olive oil and onion in heavy pot over medium-high heat. Sprinkle with salt and cook until lightly caramelized. Mix in garlic and ginger and continue to cook (without burning the mixture). Add carrots, potato and the broth of your choice. Bring to a simmer, cover and cook until carrots and potatoes are very tender. Remove from heat.
2)      In small pan over high heat, lightly toast the pine nuts. Set aside. In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon of pepper.
3)      Puree the soup in a blender until smooth (you might have to do a few batches). Adjust the seasoning to your taste (salt & pepper) and serve with a dollop of the yogurt mixture and some pine nuts.

Stuffed Sweet Potatoes with Bacon & Broccoli

The past few weeks have been quite an adventure for me. After learning of the news that my company shut their doors without notice, I have been unemployed for the first time since I was 16. Wow, seems so long ago. Sweet Sixteen…working those ridiculously early mornings’ shifts at Tim Horton’s (Yes, I was a Timmy Hoes girl!), pouring hundreds of double-doubles, and repeating the same ol’ tune: “Would you like an apple fritter with that?” Oh, the simplicity of being a young, naïve suburban girl with virtually no money worries in the world, except for “which Parasuco top will I be purchasing this weekend”? The truth is, we really do not know what our future holds or where we will end up in five years from now, or even a month from now for that matter. My shock quickly dissipated and now I am left with an abundance of choices. What’s next? I am not too sure to be honest with you, but this time around I am following my intuition and taking “me” into consideration first.

Now that I have updated you on my latest conundrum, it’s time to get down to the real reason for this post: Stuffed Sweet Potatoes with Bacon & Broccoli. After a week of complete junk binging and a realization that this is the time to be frugal, I finally filled my fridge with fresh produce and essential sidekicks. I found this recipe not only refreshing but also quite inspiring. The combination of fresh broccoli and fibre packed sweet potato left me fully energized and “perfectly” full. I also replaced the intended ricotta or my Achilles ’ heel, sour cream, with my new fave, Greek Yogurt. I have never been so satisfied with the results. The best part of this recipe is that I was able to whip up a delicious restaurant-worthy meal in less than 30 minutes and have leftovers for tomorrow’s lunch. Yeaaahhhhh BUDDAY!

Xo Dom Appetit!

Stuffed Sweet Potatoes with Bacon & Broccoli

Adapted from: Food Network Magazine

Prep Time: 10 mins

Cook Time: 20 mins

Tools Needed: microwave safe plate, medium sized frying pan, paring knife, measuring cups & spoons, cutting board, small mixing bowl, spatula, paper towel, fork, additional plate

Ingredients:

4 sweet potatoes (about 8 ounces each- washed)

4 slices of bacon

1 broccoli head (stems trimmed, roughly chopped)

5 mushrooms (washed and sliced)

4 cloves of garlic (sliced)

1/8 teaspoon of red pepper flakes

½ cup of Plain Greek Yogurt

1 tablespoon of finely grated parmesan cheese

Salt

(1/4 cup of grated old cheddar cheese-optional)

Directions:

1) Pierce each sweet potato thoroughly with a fork and arrange on a microwave-safe plate and microwave for 12-15 minutes (until soft).
2) In the meantime, in a frying pan cook the bacon on medium heat until crisp. Remove bacon and lay on a paper toweled plate. Drain bacon oil and return pan to medium high heat. Add broccoli, garlic, mushrooms, red chili flakes and a pinch or two of salt. Allow veggies to cook, stirring occasionally until tender.
3) Mix yogurt and parmesan in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with the optional cheese and a teaspoon of the yogurt mixture, then top evenly with the broccoli mixture and the remaining yogurt mixture. Chop the bacon and sprinkle evenly on top. Enjoy while hot!

Steamed Mussels in a Red Wine Sauce

After a two week dream getaway to the splendid but oh so dear Cote D’Azur, I was welcomed back to my cozy kitchen exceptionally inspired and only a few pounds heavier. I could now understand the hype surrounding the French Riviera and I promise you that it is NOT an exaggeration. The people, the art, the beaches, and most importantly: the food. They have a beauty and culture that they can truly call their own. There is no escaping the playful scents from each colourful eatery along the famous Promenade des Anglais. The culinary delight in Nice was unbeatable.  If you ever have a chance to visit this French gem, please take the time to walk through Old Nice and take in all the diverse heavenly spices and aromas. Speaking of spices, every little city on the coast held their own daily spice markets that sold everything from rose bud teas to black volcano salts. My one sole regret from this trip was that I opted out of a Nice one-on-one culinary adventure and wine testing. Oh well… saving it for next time!

On my last night, I was craving pizza. Not sloppy domino’s style pizza, but sweet, chewy, fresh seafood, wood-burning oven pizza. And I received just that! We were lucky enough to sit on the terrace right by the fire oven inhaling all the pizza scents. I ordered the most delish mussels pie. It was loaded with colossal chunks of fresh garlic, wild mushrooms, the greenest parsley and the mother lode of mussels. So when I saw two pounds of mussels on sale at Provigo my mouth began to salivate. I am used to white wine sauces with my moules but there is no fun in monotony. My sister and I stumbled upon a simple red wine recipe that could easily be sopped up with a warm crusty baguette or steamed cauliflower (healthier “white” option).

Xo Dom Appetit!

Steamed Mussels in a Red Wine Sauce

Adapted from: FOOD

Prep Time: 10 mins
Cook Time: 6 mins

Tools Needed: large sauce pan and cover, large wooden spoon, cutting board, knife, measuring cup and spoons, colander

Ingredients:

2 lbs of live mussels

3 cups of merlot (or any red wine lying around the kitchen)

4 tablespoons of butter

2 fresh green onions (diced)

1/8 cup of red pepper flakes

3 garlic cloves (diced)

2 tablespoons of fresh lemon juice (or lime!)

2 large fresh tomatoes (diced)

1 tablespoon of dried oregano

Salt and Pepper to season

Directions:

1)    Scrub mussels and agitate in colander (2-3 mins). Remove any mussels that are still open. Set aside
2)    In the large saucepan, bring butter and wine to a boil then reduce to medium heat. Add green onions, red pepper flakes, and garlic. Stir often until volume reduces to half. Return heat to high and add tomatoes, lemon juice, and mussels. Stir once and cover with lid. Boil 2-3 mins
3)    Remove from heat and throw out any mussels that have not opened. Serve immediately with a slice of crusty bed or home fries

The Swiss do it Best: Cheese Fondue

When it comes to my weaknesses, I almost always surrender to my tummy. Particularly to my number one weak spot, my Achilles heel: Cheese. Le fromage, it is my one true love. The world of cheese is so vast and extensive that few could ever fully understand the immeasurable greatness of this dairy wonder. One of my fondest memories of Paris includes walking into the Le Fromagerie near Parc Monceau, and being overwhelmed by all the pungent scents swirling through each small shop. I could actually smell the mild mushroom aromas from the fresh brie, and the stinky, yet appealing smells escaping each unique, flavored blue cheese. I wanted to taste-test every one of these beauties, so I settled for a thick sliced chunk of fresh soft brie. I know, tough life, isn’t it ;)

I figured since I am on the topic of cheese, that I I’d share a simple cheese fondue recipe that I stumbled upon online. I have been craving cheese fondue for a while and found this recipe, not only dummy proof, but just perfect for entertaining. I pulled this one off with no stress and served it with a big bowl of chopped apples, fresh baguette, and grapes. I will definitely make this again soon, but will adapt the mix a tad more by adding freshly sliced sun dried tomatoes, for that extra bitter zest.

Xo Dom Appetit

PS. Here’s a Fun Fact: Did you know that the cheese fondue originates from the Swiss? It was named the Swiss National Dish by the Swiss Cheese Union in order to increase the consumption of cheese in the 1930’s…

Basic Cheese Fondue

Adapted from: All Recipes

Prep Time: 10 mins

Cook Time: 5 mins

Tools Needed: medium size saucepan, cheese grater, cutting board, knife, fondue pot and forks

Ingredients:

2 cups of milk (I used 2 cups of White Wine instead, much more tasty!)

1 tablespoon of Worcestershire sauce

2 teaspoons of ground dry mustard

1 clove of garlic, peeled and crushed (I used 2 cloves!)

3 tablespoons of all-purpose flour

6 cups of shredded cheddar cheese (I used extra old cheddar! Yum Yum!)

Directions:

1)      Rub the bottom of the saucepan with half a garlic clove and the bottom of the fondue pot. Put the saucepan over low heat and mix together the garlic, flour, ground dry mustard, Worcestershire sauce and wine. Heat until almost boiling, and then gradually stir in the cheese, continuing to stir until all cheese is melted. Transfer the mixture to the fondue pot and ensure to keep it warm over the tea light or fluid. Best served with fresh fruits or baguette.

Chimichurri Chicken & Shrimp Skewers

I was feeling really lazy last night after my big weekend in NYC (I will share every little detail in my next blog…first let me feed you!), so I decided to take the easy route to dinner by using an already prepared marinade. I love mixing and mashing my own marinade creations, but there are times when Presidents Choice’s “Memories” marinade and dipping sauces do just the trick with less of a mess. PC does it all these day! From their mini ciabatta hot dog and hamburger buns, to the extra smooth/crunchy peanut butter stuffed pretzels….they never cease to amaze.

Specifically, I rely on their sauces for those perfect dine-in moments. They specialize in different flavors characterized by a particular culture. My favorites include Memories of Portugal Piri Piri, Memories of Dad’s Grill (maple, apple & beer sauce), and their latest flavor: Memories of Argentina Chimichurri Sauce! For the cheap price of $2.50 you can spice up any meat for a fast and enjoyable meal! I skewered my shrimps and chicken between vibrant red and yellow peppers, giving this meat fest a crunchy sweet moment of clarity!

Xo Dom Appetit!

Chimichurri Chicken & Shrimp Skewers

Prep Time: 15 mins (30 mins to an hour for meat to marinate)

Cook Time: 20 mins

Tools Needed: cutting board, knife, medium mixing bowl, small mixing bowl, skewers, saran wrap, BBQ

Ingredients:

3 boneless, skinless chicken breasts

1 bag of large shrimps (31-40) peeled

2 Red Peppers (chopped in 1 inch cubes)

1 Yellow Pepper (chopped in 1 inch cubes)

½ a bottle of Memories of Argentina Chimichurri Sauce

Olive Oil

Salt and Pepper

Directions:

1) Chop chicken breast into 1 inch cubes and throw into medium size bowl with peeled shrimps. Add half a bottle of the marinade and cover with plastic wrap. Refrigerate for 30 mins to 1 hour

2) Chop peppers into 1 inch cubes and put into small bowl, drizzle with olive oil and salt and pepper

3) Remove chicken and shrimp from the fridge and start skewing! Keep shrimps and chicken on different skewers, using peppers as separators

4) Grill on BBQ, turning occasionally until cooked, approx. 20 mins. Serve Immediately!

Playoff Munchies: Extreme Nachos

I am done mourning the elimination of my beloved HAB's from the Stanley Cup playoffs, and am now cheering on the second best team in the NHL, the Washington Capitals.  Tonight's a big night for my boys, if they lose tonight's game they are just about done...but I have faith that Ovechkin will bring this team back on top. In honor of tonight's game, I decided to keep it simple and allow myself a cheat day (every sport event in our home is a reason to eat calorie busting meals)! 

My extreme nachos are "extremely" easy to make and the flavor is overwhelmingly delicious. It actually shocks me that I ever spend money on nachos in restos. There is always something missing! They are either too soggy, not enough cheese, no spice, and might I say, overly priced! The bonus of making these crunchy satisfying apps at home is the improvise factor. You can add whatever you please and make these as ex-treme as you want. Most important, do not forget the sour cream! GO CAPS GO!

xo Dom Appetit!

EXTREME NACHOS

Prep Time: 10 mins

Cook Time: 10 mins

Tools Needed: large frying pan, cookie sheet, cutting board, knife, cheese grater, spatula

Ingredients:

1 package of lean ground beef

1 bag of tortilla chips

1 jar of chunky salsa

1 jar of cheese sauce
1 package of cheddar cheese (grated)

1 teaspoon of cayenne, black pepper and salt

1 teaspoon of worcestershire sauce

3 cloves of garlic (chopped)
1 small onion (chopped)
Olive Oil (for frying)

Directions: 

1) Pre-heat oven to 300 F. Empty bag of chips on cookie sheet

2) Over medium heat fry garlic and onions with olive oil until lightly browned, add beef, stirring constantly. Mix in cayenne, pepper, salt, and worcestershire sauce until cooked

3) Spoon cheese dip over chips evenly and then top off with beef, salsa and grated cheese

4) Pop into over for 5-7 mins until cheese is melted, then put on high broil for 2-3 mins until cheese crisps on edges. Remove and serve with a scoop of sour cream!