Mexi-Style

I have been on a wrap kick for the last few weeks and really enjoying that kind of dinner. There aren't a lot of dishes, it's not messy, no cutlery is required, and it's not a lot of work.

I know if that's all I was looking for, I could just head to the nearest McDonalds. But I also like a few vitamins in my meals. And home-cooked wraps provide all the vitamins I could ever want. I'm making them, so I can put just about anything I'd like into them.

Today's recipe is more than just a wrap. It's a whole Mexican dinner stuffed into a wrap. And, if you're into wraps, it's great served as a casserole and just topped with avocados and cheese. I've happily eaten it that way more than once!

Crazy for Creole

I am so grateful for hot summer days this year, but the hot summer nights I could use a little less of. To counteract feeling a little too warm during hot summer nights I do one of two things - I either eat cool salads or spicy hot foods.

Cool salads seem to be eaten a little more frequently in house, just because they're easy and there's no cooking involved, so today I'm sharing a spicy dish. It's not too much work, but it looks impressive. And you can as much heat as you like, depending on how hot it is outside or how hot you like you food.

Ready for a mouthful of happiness? Read on for my Creole Bay Scallops and Rice.

Super Quick Pad Thai

Quick dinner recipes have been calling out my name recently and I think it's because of the recent time change. I know that we gained an hour on Sunday, but now we are stuck with extra early dark nights. And those dark night trick me into thinking I need to serve dinner as quick as possible because it must be late! 

Today dish is a perfect dish for nights when I feel like dinner should already be on the table. It's a really quick Pad Thai that might make your family do a double take on how quickly you whipped it up. 

Crazy Ingredient Challenge - Broccoli and Pumpkin Puree

I really enjoyed this month's Crazy Ingredient Challenge and didn't really think that our pairing was too difficult. Chocolate and cauliflower - that was weird but I didn't really embrace the challenge with my Spicy Chocolate Dusted Cauliflower. Caramel and avocados was tough too but I think my Creamy Avocado Salad with Caramel Almonds turned out great. And I barely made tomatoes and coconut work with my Tomato Soup Cupcakes and Caramel Frosting. But pumpkin purée and broccoli - I paired those veggies together in a flash and made a delicious dinner too! 

I suppose it helped that I love eating both those veggies. And it probably also helped because I like to think my Thai curries are one of my best dishes. Read on to see if you agree!

One Dish Veggie Thanksgiving

Since this Thanksgiving I won't be serving a turkey, I've been experimenting with lots of veggie friendly options for the big day. I have looked at tofurkey and quite honestly, I'm not impressed. They look a little grey and unappetizing. Instead I'm going the veggie side dish route and lots of them! 

Side dishes have always been my favourite Thanksgiving food anyway, so why not just enjoy lots of yummy sides? I'll make sure that there's some protein in there, but it won't be the star on the plate. It might be a mix of beans in a yummy filling served in a squash instead. 

Here's one of my first 2013 Thanksgiving experiments. This dish is almost exactly out of a recipe from last month's Canadian Living magazine. I just swapped their rapini for broccoli because I love broccoli and changed the dressing a little too. I think it turned out great!  

Meat on the Side

I haven't always been a person who'd love to fill up on a fresh and delicious salad while enjoying meat on the side, but I sure am now. Now I love seeing as much fresh green as possible on my plate and seeing only just enough protein to keep me healthy. 

Today's dish is a light curry over a small bed of rice topped with a few plump shrimp and a big fresh salad. It's perfect for a healthy person on the go and filled with enough flavour to satisfy anyone. 

Ready for my fresh and fast recipe? Read on for it! 

A Doll of a Dal

Dal is a delicious and easy first vegetarian dish. It's made with lentils which are easy to make and little protein powerhouse to boot. 

To make lentils all you do is simmer them away in salted water. They're pretty hard to mess up and taste great in everything from appetizers to dinners and even desserts. 

Dal is an Indian dish, but I think it would taste great with a lot of different spices. I know I will be trying out a few different combinations and I hope you do too. 

Mexicali Lovin'

Mexican food and I are like squabbling sisters. Sometimes we get along and want to spend every night together and other times we don't want to speak for weeks. 

These peppers were inspired by a recipe from the Smitten Kitchen and they make my squabbles with Mexican food seem ridiculous. They are so unique tasting and the spicy peppers balance the creamy filling so well that I could eat them every night for a week without getting sick of them. 

Just one note of advice if your wear contacts - take them out before you start to peel the peppers and take their seeds out. I was not so happy when I forgot. 

Rainbow of Delights

I love noshing on colourful food because it looks so beautiful. And I love serving colourful food to my friends because it makes everyone smile and smiling is important when you want to enjoy what you're eating. 

Today's post might be simple to make, but it's also simply beautiful if you ask me. And I love to spoon up some of this puréed carrot sauce, inspired by a recipe from Martha Stewart's Meatless, and pour it into my summer rolls. Delish!

Nice Rice

I don't usually make a lot of extra rice because I like it fluffy and fresh, but fried rice is such a delicious treat that I sometimes make an exception. I mean, who wants to cook fresh rice when they're going to make fried rice? Not me. 

This fried rice may sound a little weird because there's cucumber in it, but the cucumber is added right at the end so it doesn't even get warm. It's just there for a little extra crunch. 

Faux Pho

Pho is a Vietnamese dish where I just don't see the appeal. I like everything that goes into it on its own, but I just don't like slurping up long dripping noodles from a bowl of broth. 

Since I do like to eat Wonton Noodle Soup I feel like a bit of a hypocrite, but there's a difference between the two soups. Pho has really long rice noodles and they're super slippery. Wonton Noodle Soup has a different kind of noodle that's much easier and less messy to eat. 

Alright, that's a big stretch. They're pretty much the same. But since my honey loves them, I keep giving them a try. 

Here's my first successful version of a Pho. Mine's a Faux Pho as it has fish instead of beef and I have to admit that I like it. Somehow it feels less uncomfortable to eat a drippy soup in the comfort of my own home! 

Paella - Take Two

Paella used to be one of Luke's tiny pile of recipes that he could make and I could enjoy, but that's no more. Now I've improved upon his recipe so much that it's turned into a dish that I can make and he can enjoy.

I'm not so sure that I like the sounds of being treated to a home cooked meal less, but I know I love my new recipe. It's more authentic because there is only fish in it, no chorizo, but the awesome flavours are still there.

Duck and Cover

Yesterday I went to China Town and bought a half Peking duck. I don't normally get excited about buying pre-cooked poultry but Peking duck is something I have no interest in making. It just sounds way too time consuming and they're done right in China Town, so why bother. 

I was planning on making some amazing duck spring rolls, but my wrappers wouldn't cooperate and I ended up with a delicious salad instead. I guess it just goes to show you that a new recipe is just around the corner and you never know where you'll find it. 

Stay tuned for my duck spring roll recipe in the future and read on for this tasty salad recipe now.

Early Spring Rolls

Just like my friend Punxsutawney Phil (I call him my friend on the good years) said on February 2, spring is coming early this year. I know that after the harsh storms in the east everyone is ready for it too. And to celebrate spring coming early, I'm making spring rolls. 

Typically spring rolls are a big treat for me. I am not a big fan of deep fried food and eating it is always a special occasion for me. Luckily, these spring rolls are baked and taste almost as delicious as theie deep fried cousins. Actually, considering I don't get sick after eating these spring rolls, they're way better!

Read on for how to make them. They're way easier than you might have guessed!

Chicken Soup for the Soul

Chicken noodle soup always makes me feel comforted, but this winter I seem to have more sniffles than normal and I am getting bored with my typical soup recipe. It's not that I don't like my usual soup, it's just that Sometimes I need something a little spicier than normal. Luckily, today's recipe is the perfect solution. 

This soup is full of Asian flavours and a little heat, but it's still a comforting hug on a cold day. Read on for my Asian Chicken and Rice Soup recipe! 

Bubba Gump's Shrimp Co.

I'm going to let you in on a few secrets, just because we're friends. I've never eaten okra before making this recipe and I've never watched Forrest Gump in it's entirety. Those were just two things that I had never wanted to do before.

However, after eating this Shrimp Gumbo and learning that okra can actually be quite tasty, I think I might give watching Forrest Gump a try.

Read on for a delicious Shrimp Gumbo recipe. And if you're not interested in trying okra, you can always omit the slippery veggie and replace it with zucchini instead.

Simply Delicious

Did you know that Thai curry paste is very different from Indian curry paste? Indian curry paste is made from mainly spices and Thai curry paste is made from many more fresh ingredients like shallots, chilies, and lemon grass. And chicken stock is only used in Indian curries, never in Thai curries; coconut milk is used in Thai curries instead. 

Most Thai curry recipes are traditionally made with raw chicken, but I like to use leftover turkey just as much. The flavour is equally as delicious and the recipe is made even easier with leftover turkey. 

I also like to switch the common side of rice with couscous for a more unique take on a traditional curry meal. I think couscous adds a new texture to the meal that is very unexpected, almost as unexpected as how easy and delicious the actual curry tastes.  

Read on for the recipe. And hungry people be comforted, this dish takes only 30 minutes to make!

Winter Warm Up

I know it's technically still fall, but I am excited about the upcoming holidays. And since I am getting my Christmas tree this weekend, I think it's ok to call the season winter. 

To me winter means frozen cold and, in true winter fashion, I had a brain freeze and discovered something about my slow cooker that I did not like. My brain freeze involved not defrosting my chicken all the way through before I put it into my slow cooker. My discovery was that my slow cooker does not cook ingredients in the middle of the slow cooker as quickly as it cooks ingredients at the edge of my slow cooker. 

Now I will only make this recipe with leftover chicken or turkey. The sauce is delicious and I won't ever feel nervous about eating meat from the middle of slow cooker!

Sweet and Spicy

Sweet and spicy flavours always seem to pair together really well and though I like to think I have a good memory, I am usually surprised at the success of dishes that are both sweet and spicy. 

Today's post is all about a great rub for salmon that you can whip up in a flash. I think the salmon pairs really well with a risotto, but you could serve it with whatever you like. 

I also think that serving a piece of salmon on top of a pile of risotto looks very restaurant worthy. Luke disagrees because he doesn't like to have to move his fish off his side dish to cut it. 

What do you prefer? Piled high in the sky presentation or side by side presentation? 

Asian Gravy

I love homey family dinners like turkey with mashed potatoes and gravy or roast beef with Yorkshire puddings and gravy. I love the feeling of warmth and love those kinds of meals bring to the table and I guess you could also say that I love gravy! 

But I also love Asian cuisine and gravy isn't found in Asian cuisine very often. At least it hasn't been found in Asian cuisine until now! 

Today's post is all much my take on an Asian "gravy". My gravy isn't a stock based gravy, it's coconut milk and peanut butter based sauce. And I'd probably suggest putting it on rice instead of mashed potatoes, but I think you could try it on anything you like. :) 

Want to know my recipe? Read on to find it out!