I’m a big fan of Mexican food, particularly burrito bowls. To me, the best thing about these bowls is that they are usually topped with the zestiest and creamiest cilantro lime crema. I’m not sure why it took me so long, but I just recently started making this at home and when I do, I top just about anything with it and it’s now a staple on taco nights. If you have the ‘soap gene’ and can’t do cilantro, you can substitute parsley instead. While the flavour will be slightly different, it still gives all the zesty and creamy you could ask for.
Ingredients:
1 cup Greek yogurt
2 tablespoons mayonnaise
Juice from 1 lime
1 clove garlic
1 teaspoon Kosher salt
1 teaspoon onion powder
1/2 cup fresh cilantro, or parsley
Directions:
1.) Place all ingredients, except the herbs, into a blender. Blend until smooth and creamy.
2.) Add cilantro or parsley and pulse until the mixture is smooth but green flakes are still visible.
Miso is a thick paste that is made by fermenting soybeans with other seasonings. Salt and koji, which is cooked rice or soybeans that have been treated with a fermentation culture, are two of these and typically other grains, such as barley, are also used. Miso paste is most commonly used in Japan cuisine and it has an umami, or brothy or meaty, flavour. Many people think the only use for miso paste is in soup, but this is not true. It has many different uses, including in this delicious salmon recipe. Here I use white miso, which is one of the most common types.
Ingredients:
4 salmon fillets
Salt and pepper to taste
1/4 cup white miso paste
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
Chopped green onions, for garnish
Sesame seeds, for garnish
Directions:
1.) Season the salmon fillets on both sides with salt and pepper.
2.) In a medium-sized bowl combine the white miso paste, soy sauce, brown sugar, rice vinegar, and sesame oil. Mix until fully combined and then remove 2 tablespoons of the marinade.
3.) Add the salmon fillets to the bowl and turn to coat in the marinade. Marinade for one to three hours.
4.) Preheat the oven to 375 degrees Fahrenheit.
5.) Place salmon fillets on a baking sheet lined with aluminum foil. Bake for 10 – 15 minutes, until the sides of the salmon are nearly opaque.
6.) Brush the remaining marinade over the top of the salmon.
7.) Turn broiler on and broil salmon for one to two minutes.
8.) Remove from oven and sprinkle with green onions and sesame seeds.
Pho is a Vietnamese soup made up of a hearty beef broth, noodles, and meat – usually beef, but I’ve also seen it made with chicken and pork. I’m not going to lie and say it is a simple or quick process. It took me an entire afternoon to make. However, the delicious flavour was well worth every minute and we had leftovers for days. With two different kinds of meat, both of which are kind of pricey, it is also not the most affordable dish. But, if you want to impress while entertaining, are celebrating a special occasion, or just want a taste of Vietnam in your own kitchen, I highly recommend giving it a try!
Ingredients:
2 large onions, halved
About 3 inches of ginger, halved
10 star anise
4 cinnamon sticks
6 cardamom pods
1 teaspoon of ground cloves
2 tablespoons of coriander seeds
3 pounds of beef short ribs
2 tablespoons white sugar
1 tablespoon of salt
1 tablespoon soy sauce
2 ounces of dried ramen or lo mein noodles
1 beef tenderloin, sliced very thinly
Bean sprouts, for topping
Thai basil, for topping
Cilantro leaves, for topping
Lime wedges, for topping
Red chili, finely sliced, for topping
Directions:
1.) Heat a large and dry stock pot over high heat. Add onions and ginger, cut-side down until charred. Remove and set aside.
2.) Add star anise, cinnamon sticks, cardamom pods, and coriander seeds to pot and toast lightly.
3.) Add short ribs, ground cloves, white sugar, salt, and charred onions and ginger to the pot. Add water until it is two inches above everything in the pot.
4.) Cover, reduce heat, and simmer for 3 hours, or until short rib meat is almost falling off of the bone.
5.) Remove short ribs and shred meat.
6.) Uncover soup, turn heat to medium, and simmer for 40 more minutes.
7.) Strain broth into a large bowl or another pot. Discard veggies and spices, keeping the stock. Add soy sauce, taste, and adjust seasonings if necessary.
8.) Just before serving, prepare noodles according to package directions.
9.) When ready to serve, place noodles in the bottom of a bowl. Add short ribs and sliced tenderloin on top. Pour very hot broth over top (this will cook the tenderloin and reheat the short ribs). Add desired toppings on top.
Roasted potato wedges are a staple in my house. We have them at least once a week because not only are they delicious, but they are also incredibly easy to make. The secret is to parboil them beforehand. This helps the interior of the potatoes become soft and fluffy while the high heat of the oven crisps up the outside. Being potatoes, you can also dress them up any way you’d like with your favourite flavours. I often use my Spice Mix for Roasted Potato Wedges, but sometimes I also keep them fairly plain with just salt and pepper. I use the latter when there are a lot of other big flavours already on the table. Any way you spice it, these are yummy.
Ingredients:
5 – 6 large Russet potatoes, scrubbed clean (really, just use as many as you need)
2 – 3 tablespoons olive oil
Your spice mix of choice, or salt and pepper for the potatoes
Salt, for the water
Directions:
1.) Preheat oven to 425 degrees Fahrenheit.
2.) Slice potatoes into wedges. Do this by cutting them in half lengthwise first. Cut each side in half, lengthwise. Then slice them diagonally on each side, so you are left with four wedges per each side of the potato. You may have to make additional cuts if your potatoes are very large.
3.) Place wedges into a pot and cover with water. Place the pot over high heat on the stove and bring to a boil. Add 1 – 2 tablespoons of salt to the water. Parboil the potatoes for about 10 minutes.
4.) Drain potatoes and let them sit for a couple of minutes. The steam will help dry the potatoes out in the colander, which helps them crisp up in the oven.
5.) Place potatoes into a bowl and drizzle with olive oil and spice mix.
6.) Spread potatoes in a single layer on a baking sheet lined with a silicone mat, parchment paper, or aluminum foil.
7.) Place in preheated oven and roast for 40 minutes, flipping the potatoes halfway through.
It’s officially soup season and I couldn’t be happier! While I could do without the snow and ice we see so often in the Canadian winter months, there is little better than cozying up to a hot bowl of soup when it’s coming down outside. I can’t believe I’ve had this blog for 15 years and still have yet to post a Chicken Noodle Soup recipe. I promise you it has been worth the wait.
Ingredients:
5 skinless, boneless chicken thighs
5 ounces of your favourite short pasta
2 tablespoons butter
1 large onion, diced
2 large carrots, sliced
2 stalks celery, sliced
4 cloves garlic, minced
3 sprigs fresh thyme
2 fresh bay leaves
8 cups chicken stock, plus more if necessary
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Directions:
1.) Place a large pot over medium heat and add butter. Add onions, celery, and carrots and cook until they start to soften, about 5 minutes.
2.) Add the garlic, thyme, and bay leaves. Stir and cook for 30 seconds.
3.) Add the chicken stock. Bring to a boil and then reduce to a simmer. Taste and add salt, if necessary.
4.) Add the chicken thighs, making sure they are entirely covered by the broth. Turn heat to medium-low and bring to a gentle simmer. Cook soup until chicken thighs are completely cooked through, 20 – 30 minutes. If at any time the broth gets low, add more and return to a gentle simmer.
5.) Remove the chicken thighs and place on cutting board.
6.) Add pasta into the soup and cook until done. The amount of time will depend on the type of pasta you are using.
7.) Using your hands or two forks, shred the chicken and place back into the soup. Continue cooking until chicken is warmed through, about 2 minutes.
8.) Add the parsley and stir. Taste and add more salt and pepper, if necessary.
Tequila Lime Chicken is one of the best ways to cook chicken and ensure that it is juicy and perfect every single time. If you are short on time, you can marinate it for just 15 minutes but of course, the longer you keep the chicken in the marinade, the more flavourful it will be. Don’t worry about the alcohol content if you’re feeding this to kids, as it will burn off in the oven.
Additionally, while you can use just about any cut of chicken for this, I really prefer the legs with the thigh attached (also known as chicken quarters). The dark meat is nearly impossible to overcook and in fact, once the chicken cooks past 165 degrees Fahrenheit, it becomes even more tender. I wouldn’t take the chicken past 180, though, as it will become quite tough after that point.
Ingredients:
1/2 cup tequila
1 cup of fresh lime juice, from approximately 5 to 6 limes
Zest of 3 limes
3 tablespoons honey
1 jalapeño pepper, roughly chopped (remove the seeds if you don’t want too much spice)
4 garlic cloves, smashed
1/2 cup cilantro (or parsley if cilantro isn’t your thing)
4 green onions, roughly chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 chicken legs with thighs attached
Directions:
1.) Place all ingredients, except chicken, into a blender and blend until smooth. Taste and add more salt, if necessary.
2.) Place chicken into a resealable freezer bag and pour tequila marinade over. Shake to mix or rub marinade into the chicken. Marinate chicken for 15 minutes to eight hours.
3.) Preheat oven to 450 degrees.
4.) Line baking sheet with aluminum foil and spray with non-stick cooking spray.
5.) Remove chicken from the marinade and place on baking sheet. Using a pastry brush, baste the chicken with some of the remaining marinade.
6.) Roast chicken for 45 minutes or until a meat thermometer inserted into the thickest part of the chicken (not near the bone) reads 170 degrees Fahrenheit.
7.) Remove chicken from oven and tent with foil for ten minutes.
A quick search for ‘meatballs‘ on this site will tell you there is more than one way to make a meatball. The method I choose when it’s time to get ballin’ depends on many things, namely the amount of time I have and how much I want to fuss with the meatballs. I find baking meatballs gives you more control over the process, the meatballs hold their shape better, and you don’t need to refrigerate them for 30 minutes. However, if you want to put them in sauce, the meat won’t lend as much flavour because they will be pre-cooked.
Ingredients:
1 cup of bread crumbs
1/2 cup of milk
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon each chopped rosemary, thyme, and oregano
3 tablespoons grated Parmesan cheese
2 eggs, beaten
2 pounds of ground beef, or ground meat of your choice
Salt, to taste
Freshly ground black pepper, to taste
Directions:
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Add bread crumbs and milk to a bowl and stir. Let sit for about 10 minutes to allow the bread crumbs to absorb the milk.
3.) Add onion powder, garlic powder, fresh herbs, salt, pepper, and Parmesan cheese. Add beaten eggs and stir.
4.) Add two pounds of ground meat of your choosing and mix. Do not over-mix. Use the tips of your fingers to gently mix the other ingredients with the meat, and stop mixing once everything is incorporated.
5.) Using an ice cream scoop, form into balls and smooth them by rolling with your hands. Place on a baking sheet lined with a baking mat or parchment paper.
6.) Place the meatballs into the oven and bake for 30 minutes, or until the meatballs are evenly browned.
7.) Place the meatballs into sauce, pile onto sandwiches, or serve and enjoy any way you wish!
These are called ‘Melting Potatoes’ because they are first seared to get a bit of a crust on them. Then, broth and butter go into the same pan before the whole thing goes straight into the oven. As they cook, the potatoes absorb all of the liquid, making them so tender and soft inside, almost as though they are melting. I have used many different types of pans when making these and they all work, but I find my cast iron skillet gives the best results.
Ingredients:
2 pounds russet potatoes, peeled and cut into 1-inch slices
Salt
Pepper
6 cold tablespoons butter, plus 2 tablespoons
2 tablespoons olive oil
6 cloves of garlic, peeled but left whole
3 sprigs rosemary
1 cup of chicken stock
Flaky salt
Ingredients:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Place potato slices in a bowl and season with salt and pepper. Toss.
3.) Place two tablespoons of butter and two tablespoons of olive oil into a pan set over medium-high heat. Heat until the butter becomes foamy.
4.) Add potatoes to the pan, making sure they are in a single layer. Cook on one side for three minutes.
5.) Flip the potatoes and add garlic cloves and rosemary sprigs to the pan. Add remaining butter to the top of the potatoes and pour in chicken stock.
6.) Place potatoes in the oven and cook for 30 minutes, or until all liquid has been absorbed.
7.) Add potatoes, garlic, and rosemary sprigs together in a bowl. Hit with flaky salt.
Lo mein noodles are a staple around our house. While usually I serve them as a side to stir fry, last time I decided to make them the entire meal by just adding some chicken. The chicken does do better when marinated, but you don’t need hours and hours for it. Even just an hour in the marinade works, but the longer you leave it, the more flavourful it will be.
Ingredients:
1 package of lo mein noodles
1 pound of boneless, skinless chicken thighs, chopped into bite-size pieces
1/4 cup soy sauce, plus 2 tablespoons
1 tablespoon sugar, plus 1 teaspoon
Juice of 1 lime
1/2 teaspoon white pepper
2 tablespoons olive oil
1/2 onion, sliced
3 cloves garlic, minced, plus 1 clove minced garlic
1 tablespoon hoisin sauce
Dash of hot sauce
Green onions, sliced, for garnish
Lime wedges, for garnish
Directions:
1.) In a small bowl mix 1/4 cup of soy sauce, 1 tablespoon sugar, lime juice, three cloves of garlic, and white pepper. Place chicken into a freezer bag or bowl and pour marinade over. Marinate for at least one hour, up to 6 hours.
2.) Cook lo mein noodles according to package directions. Drain and rinse with cold water to stop the cooking process. Toss with a bit of olive oil to prevent them from sticking together.
3.) Heat one tablespoon of olive oil over medium-high heat in a frying pan or wok. When hot, allow excess marinade to drip off chicken and add to pan. Cook, stirring occasionally, until all pieces are cooked through, about 8 – 10 minutes. Remove pieces from pan.
4.) Drop onion slices into the same hot pan. Toss until tender and add minced garlic. Cook for another 30 seconds.
5.) Add cooked lo mein noodles back to the pan.
6.) Add remaining 2 tablespoons of soy sauce and hoisin sauce. Add remaining 1 teaspoon of sugar, 1 clove of minced garlic, and a dash of hot sauce. Toss with noodles.
7.) Add chicken back into the pan and toss. Cook just until the chicken is warmed through again.
8.) Garnish with green onions and serve with lime wedges.
One of the best things about salmon is that there are so many different ways to cook it. Out of all of them, slow-roasting has got to be my favourite. It is still fish and so in this case, slow-roasting only means a mere 30 minutes or so. Once it comes out of the oven, you will have the most succulent salmon that is never overdone, never dry. It’s virtually impossible with all of that olive oil sitting on top of it.
But the salmon isn’t even the best part of the story. Because really, it’s just a vehicle for that refreshing pineapple salsa. It’s so fresh, even when you use frozen pineapple like I did. Get a little bit of everything all in one bite and it truly is a beautiful thing.
Ingredients for the salmon:
2 pound boneless side of salmon (I leave the skin on until I serve, as it’s not meant to be eaten in this recipe)
Salt
Pepper
Enough olive oil to just cover the salmon
6 – 8 lemon slices
Ingredients for the pineapple salsa:
1 cup frozen pineapple chunks, thawed and finely chopped
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
1 jalapeño pepper, minced with some seeds (leave seeds out if sensitive to heat)
1.) Mix all ingredients for the pineapple salsa well. Place in fridge and let sit for at least one hour to allow flavours to marry.
2.) Preheat oven to 325 degrees Fahrenheit.
3.) Place salmon, skin-side down, into a greased 9″ x 13″ casserole dish and season with salt and pepper. Cover with enough olive oil just to cover the fish. Lay lemon slices over top.
4.) Place salmon into preheated oven and roast for 30 – 35 minutes, until it is just starting to flake and is cooked through.
5.) After removing salmon from oven, use a spatula to separate the flesh from the skin. Plate salmon and top with pineapple salsa.
