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.

Sweet Potato Shepherd’s Pie

What a whirlwind summer this has shaped up to be. I have been enjoying the 30 something weather to the fullest of my abilities, and am proud to say that I can officially participate in a sport that entails hand-eye coordination. Anyone who knows me can confirm that I am the definition of a klutz and should be banned from any sport for my own safety and self-preservation. But my lovely boyfriend took a chance on me and was kind enough to teach me the do’s and don’ts of the intimate game of Tennis. I have to admit that despite the lack of back and forth rallying, I do have a pretty mean serve. Oh yes, I forgot to mention, I also turned one year older this summer and as the saying goes, I am one year slightly wiser… when it comes to my food choices. I am challenging myself to not only simplify my meal ideas even further, but to also give you  all the flavour “goodness” punch you deserve.

In anticipation of last night’s Quebec elections, I decided on whipping up a true French Canadian classic, pâté chinois aka Shepherd’s Pie. Growing up in a half French Canadian family, weekly consumption of the famous pâté chinois was not out of the ordinary. The original recipe consists of three main ingredients: mashed potatoes, creamed corn, and ground beef. Of course, one must spice this up in order to not heavily rely on the accompaniment of Ketchup (which is a must in the traditional way of eating this dish). Following my challenge, I put a twist on this customary plate and was delighted with the mouth savouring results! Using creamy sweet potatoes in lieu of its fatty white brother, I found the health & flavour punch it deserved. Yup, my insatiable hunger was well satisfied and my Ketchup will remain in hibernation until next summer!

Xo Dom Appetit!

 

Sweet Potato Shepherd’s Pie

Adapted from: Rachael Ray

Prep Time: 30 mins
Broil Time: 10 mins

Tools Needed:

9 x 13 baking dish, large boiling pot, measuring spoons & cups, peeler, cutting board, chopping knife, large frying pan, electric hand mixer or potato masher

Ingredients:

3 large sweet potatoes (peeled and cubbed)
1 cup of milk
1 egg (beaten)
1 medium onion (chopped)
6 mushrooms (chopped)
3 garlic gloves (minced)
1 ½ pounds of lean ground beef
1 can of creamed corn
1 can of corn (whole-kernel)
2 tablespoons of olive oil
1 teaspoon paprika
1 teaspoon of cayenne pepper
1 teaspoon of oregano
1 teaspoon of herbes de provence
¼ cup of vegetable broth
Salt & Pepper to taste
1 cup of shredded cheddar cheese (optional)
Parsley (optional)

Directions:

1)      Place sweet potatoes in large pot with a dash of salt, cover and bring to boil. Cook until tender and drain (15-20 mins). Return potatoes to pot and mash with milk, beaten egg, paprika, salt and pepper. Pre-heat oven to High Broil.
2)      In a large frying pan on medium high heat, add olive oil and allow garlic and onions to sweat. Once slightly browned add ground beef and cayenne, oregano, herbes de provence, vegetable broth and salt & pepper to taste.
3)      In a 9 x 13 baking dish, add a layer of the meat mixture and top off with creamed corn and whole-kernel mix. Finally, smooth sweet potatoes on top of kernel layer and top off with a thin layer of shredded cheese. Broil on middle rack till edges turn golden brown (10 mins), remove from oven and top with parsley.

 

Guilt Free Chocolate Cupcakes with Chocolate Avocado Icing

It’s no secret; I have a serious sweet tooth and will find any reason to bake up a ridiculously large batch of…guilty pleasures. And if you follow my blog you can definitely attest that this is true. It’s a difficult feat living with such an illness. I honestly cannot go to bed without stuffing a couple chocolate covered almonds in my mouth or a slice of week-old pudding chomeur. For those of you who are not familiar with this French Canadian pudding cake, I warn you now: Stay Away! Ok, I might be slightly exaggerating but this is why I get so excited when I find a recipe that not only tastes so fantastic, but is also diet-friendly. So to honor those of you who want their muffin tops but not to wear them too, I dedicate this recipe to you!

The chocolate cake base is unbelievably moist and my most satisfying yet. Don’t be thrown off by the fact that there are no eggs, no butter, and barely any sugar or flour. I promise you, this little cake holds itself up just fine without it! The addition of applesauce and dairy free yogurt make the cupcakes so fluffy and give them just the right touch of sweetness. Those of you who are still not convinced are probably stuck on the fact that I used avocado as my choice of icing. I figured since I am trying a “healthier” cupcake (oxymoron?) I might as well go all the way! I could honestly tell you that I test tasted this icing on some of the pickiest people I know, and they loved it!

Xo Dom Appetit!

Guilt Free Chocolate Cupcakes

Adapted from: Chocolate Covered Katie

Prep Time: 15 mins

Bake Time: 15-18 mins

Tools Needed: medium mixing bowl, 1 cupcake tray, 12 cupcake liners, measuring cups & spoons, hand mixer

Ingredients:

1/3 cup cocoa powder

1 cup whole wheat flour

¾ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup sugar or evaporated cane juice (I only used ½ a cup since the applesauce was sweetened)

1 ½ tbsp cornstarch

1 ½ tsp pure vanilla extract

½ cup vanilla non-dairy yogurt (my fave brand: SoDelicious)

½ cup applesauce

3 tbsp coconut or canola/veg oil

½ cup almond milk (you can use regular milk if you prefer)

Directions:

1)      Preheat oven to 350 degrees. Line cupcake

2)      In medium bowl, mix dry ingredients and then beat in wet ingredients. Make sure not to overbeat. Spoon into lined tray and bake for 15-18 mins. Makes 12

Chocolate Avocado Icing

Prep Time: 10 mins

Tools Needed: hand mixer, medium mixing bowl, measuring cups & spoons

Ingredients:

2 ripe avocados

1 teaspoon vanilla extract

1/2 cup icing sugar (add more if you please!)

1/4 cup cocoa powder

Directions:

1) In a medium bowl, beat avocado, vanilla, icing sugar and cocoa powder until smooth. Spread on cupcakes. ENJOY!

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!

Key Lime Cupcakes

The sunny skies and 20-something weather have not only awoken my spirits but also those of the lovely Starbucks ladies working today. I am sitting here doing my best to stay busy, while my best friend is engulfed in her studies (as always), when we were suddenly and very graciously interrupted: “Hi, we were wondering if you guys would like to try our new raspberry scones and cookies & cream Frappuccino’s?” Is that even a question? OMG, YES! This was the complete highlight of my day. The warm scones and cold shake left me reminiscing of the heavenly Key Lime cupcakes we baked last weekend…which is of course today’s subject.

Ok, these are not quite “key” lime cupcakes since we couldn’t get our hands on key lime juice or the actual limes. But the alternative choice of lime did the job just fine! I, who really could not tell the difference between either lime, was more than thrilled with the scrumptiously divine cakes. To be frank, I find it challenging and a bit heartbreaking leaving my salted caramel chocolate cupcakes behind, or anything chocolate-y for that matter, however the weather’s been calling for sweet-tart refreshing treats and it’s about time I deliver. This cupcake gives me a cooling effect that almost replaces a cold shower after my daily thirty minute jogs (lol, a real calorie balancing-act!). The creamy icing mixed with the fresh lime zest is stellar and probably my favourite part of the cupcake. It is not too sweet and offers a perfect topping to the light and fluffy minty coloured cupcake. And get this: you are being good to your body too since limes are very high in Vitamin C! I am not going to steer you in the wrong direction though…these are super delicious but definitely not Weight Watchers approved! ;)

Xo Dom Appetit!

Key Lime Cupcakes
adapted from: My Madison Bistro - originally Bon Appetit

Prep Time: 20 mins
Cook Time: 15-18 mins

Tools Needed: large mixing bowl, medium mixing bowl (2), measuring cups & spoons, grater, hand blender, cupcake tray, paper liners, ice cream scoop (for scooping mix into trays)

Ingredients:

Cupcakes:

1 3/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (room temperature)

1 1/4 cups sugar

2 large eggs

2 1/2 tablespoons fresh lime juice

1 tablespoon finely grated lime peel

3 dashes green food colouring

3/4 cup buttermilk

Icing:

1 package cream cheese (room temperature)

1 1/2 cups powdered sugar

1/2 cup unsalted butter (room temperature)

1 tablespoon finely grated lime peel

1/2 teaspoon vanilla extract

Directions:

1) Preheat oven to 350 degrees F and line cupcake tray with paper liners (makes 12). Whisk flour, baking powder, baking soda and salt in a medium bowl. Beat butter in a larger bowl until smooth and then beat in sugar, eggs (one at a time), fresh lime juice, lime peel and food colouring - don't be surprised if mixture curdles, it is normal! Beat in flour mixture (3 additions) alternating with buttermilk (2 additions). Spoon mixture into liners and bake for 15-18 mins. Remove from pan and allow to cool on wire racks.

2) Beat cream cheese, powdered sugar, butter, grated lime peel, and vanilla in medium mixing bowl until creamy. Spread over cupcakes and 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!