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Cheesy Egg Avocado and Ham Breakfast Sandwich

Cheesy Egg Avocado and Ham Breakfast Sandwich

INGREDINETS 4 English muffins 2 Tbsp butter 5 eggs salt and pepper, to taste Crushed red pepper flakes, to taste, optional 4 slices cheddar cheese Jones Dairy Farm Boneless Ham slices or Ham Slices 1 roma tomato, sliced 1 avocado, mashed DIRECTIONS Toast English muffins […]

ORANGE POMEGRANATE SALAD

ORANGE POMEGRANATE SALAD

INGREDIENTS 3 heaping cups baby arugula 3 heaping cups baby spinach 2 oranges 1 cup pomegranate seeds (arils) 1/4 of a red onion, thinly sliced 1/3 cup walnuts (I love them toasted!) 1 large avocado, peeled, seeded and chopped 1/2 cup feta cheese Dressing: 2 […]

Green Mango Superfood Smoothie

Green Mango Superfood Smoothie

INGREDIENTS

  • 1 cup spinach, packed
  • 1¼ cups almond milk (*not* the unsweetened kind)
  • 1.5 cups frozen (ripe) mango chunks
  • 1 teaspoon ground flax
  • 1 tablespoon chia seeds
  • ⅛ teaspoon almond extract

DIRECTIONS

  1. Combine the spinach and almond milk in a blender and blend until smooth.
  2. Add the mango chunks, flax, chia seeds and almond extract. Blend again until smooth.
Almond Broccoli Pesto Pasta Recipe with Chicken

Almond Broccoli Pesto Pasta Recipe with Chicken

INGREDIENTS Broccoli Pesto: 4 cups broccoli florets and stems (8 oz /250g) 4 cloves garlic ½ cup olive oil ¾ cup parmesan cheese, shredded Zest from 2 lemons (2 tablespoons) Juice from 1 lemon (2.5 tablespoons) ¾ teaspoon salt ½ cup slivered almonds 1 cup […]

Slow Cooker Spanish Chicken Stew

Slow Cooker Spanish Chicken Stew

INGREDIENTS 1 lb baby potatoes, halved (roughly 3.5 cups) 8 small chicken thighs (600g/1.3 lbs) 2 carrots, sliced 2 celery stalks, sliced 300 mL jar of roasted red peppers, drained and rinsed, cut into small pieces (about 1.5 cups) ½ a red onion, diced 19 […]

Corn and Peach Salad Recipe with Crispy Prosciutto

Corn and Peach Salad Recipe with Crispy Prosciutto

INGREDIENTS

  • 4 ears of corn
  • 1 teaspoon olive oil
  • 8 slices of prosciutto, cut into 1-inch squares
  • 8 cups of greens, packed (I used arugula and spinach)
  • 4 ripe peaches, sliced
  • ½ cup smoked gouda, cut into cubes
White Wine Vinaigrette:
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • ¼ teaspoon dijon

DIRECTIONS

  1. Cook corn in a pot of boiling water for 10 minutes, until cooked through. Remove from water and allow to cool for several minutes before slicing the kernels from the cob.
  2. Heat a large frying pan over medium heat. Add the olive oil, then the prosciutto squares, scattering them as best you can.
  3. Cook for about 5 minutes, stirring occasionally, until prosciutto is crispy. Remove from pan and place on a paper towel-lined plate to drain.
  4. Combine all salad ingredients in a large bowl.
  5. Shake together the vinaigrette and toss the salad.
  6. Divide between 4 large bowl plates and serve immediately.
Notes
This recipe makes 4 large (meal sized) portions. Top with grilled chicken and serve with a nice slice of bread for a complete meal.
Sadly, this salad doesn’t keep very well, so it’s best to serve immediately, or to dress immediately before serving.
Cauliflower Rice Chicken Enchilada Casserole

Cauliflower Rice Chicken Enchilada Casserole

INGREDIENTS One 14 oz (397g) package Mann’s Cauliflower Cauliettes 1 cup corn kernels 2 cans enchilada sauce (20 oz, roughly 2.5 cups) 2 cups cooked rotisserie chicken, chopped Four 6 inch flour tortillas, cut in half 1½ cups mozzarella cheese (or Monterey jack), shredded Garnishes […]

Cheesecake Stuffed Chocolate Cupcakes

Cheesecake Stuffed Chocolate Cupcakes

INGREDIENTS For the cupcakes: 2 cups (340 grams) semisweet chocolate chips, divided 1 1/2 cups (187 grams) all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (100 grams) granulated sugar 1/3 cup (66 grams) vegetable oil 1 large egg 1 teaspoon vanilla 1 […]

Tiramisu Tart

Tiramisu Tart

INGREDIENTS

For the Crust:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup powdered sugar
  • 1/8 teaspoon salt
  • 7 tablespoons unsalted butter, at room temperature
  • 1 large egg yolk
For the Chocolate Filling:
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 8 ounces semisweet chocolate, chopped
  • 1 large egg
For the Coffee Mascarpone Cream:
  • 2 tablespoons cold water
  • 1 1/4 teaspoons unflavored powdered gelatin
  • 1 1/2 teaspoons instant espresso powder
  • 1 1/2 teaspoons amaretto
  • 1 1/2 cups heavy cream
  • 1/4 cup plus 2 tablespoons mascarpone cheese
  • 1/4 cup granulated sugar
  • unsweetened cocoa powder, for sprinkling

DIRECTIONS

For the Crust:
    1. Spray a 9 1/2-inch tart pan with cooking spray and set aside.
    2. In a medium bowl, whisk together the flour, powdered sugar, and salt. Using your fingers or a pastry cutter, work in the butter until it is combined throughly. Add in the egg yolk until the moisture is evenly distributed (the dough will be crumbly).
    3. Press the dough on the bottom and up the sides of the prepared tart pan and chill in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
    4. Bake the crust for 30 minutes, or until it is lightly golden. Let the crust cool completely.
For the Chocolate Filling:
    1. In a medium saucepan, heat the cream and milk over medium heat until it starts to bubble around the edges. Remove from the heat and stir in the chocolate until is it completely melted. Let the mixture cool for 5 minutes.
    2. Add in the egg to the chocolate mixture and whisk until it is combined. Pour the mixture into the cooled crust and bake at 350 degrees F for 25 minutes, or until the edges are set and the middle is still a tiny bit jiggly. Let the tart cool completely, and then put it in the fridge to chill completely.
For the Coffee Mascarpone Cream:
  1. Put the water into a small bowl and sprinkle the gelatin over the top. Set aside.
  2. In another small bowl, dissolve the espresso powder into the amaretto. Set aside.
  3. Using an electric mixer, whisk together the cream, mascarpone, and sugar on medium-high until stiff peaks form. Microwave the gelatin mixture for 10 seconds, and then add it into the cream mixture. Reduce the speed to medium and add in the espresso mixture, and whisk together for 1 minute until everything is fully combined.
  4. Spread the cream evenly over the tart. Sprinkle (I used a sifter) some cocoa powder over the top. Refrigerate the tart until ready to serve. Enjoy!
Cookie Dough Billionaire Bars

Cookie Dough Billionaire Bars

INGREDIENTS FOR THE SHORTBREAD: 2 cups (1 lb or 4 sticks) butter, softened 1 cup sugar 1/4 cup light brown sugar, packed 3 3/4 cup all-purpose flour 1/2 teaspoon salt FOR THE CARAMEL: 2 cups sugar 12 tablespoons butter 1 cup heavy cream 1 tbsp […]