Oatmeal Pumpkin Cream Pies

This was my back up Thanksgiving treat in case my pumpkin roll cake failed (but it didn't!).  These were so lovely and full of great fall flavour.  I've used this blog for a few baking recipes and I quite like it.  I found I only used half of the filling recipe.  So maybe adjust for that or else just double the cookie recipe.

Source: http://sallysbakingaddiction.com/2012/10/04/oatmeal-pumpkin-creme-sandwiches/

Ingredients:

Oatmeal Cookies:
1/2 cup butter, softened to room temperature
3/4 cup dark brown sugar
1/2 cup sugar
1 large egg
2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 2/3 cups rolled oats
1 cup flour

Filling:
4 oz cream cheese, softened (half a block)
2 Tablespoons butter, softened
1/4 cup pumpkin puree
1 tsp ground cinnamon
1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 teaspoon nutmeg (or 3/4 tsp pumpkin pie spice but then reduce the 1tsp cinnamon by 1/2)
2-2 1/2 cups powdered sugar
flour to thicken if desired
salt, to taste


Directions:

In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the egg and vanilla and mix well. Slowly stir in the baking soda, cinnamon, oats, and flour. Mix together until just combined. Do not overmix.

Chill the dough for at least one hour in the fridge. Cookies will be very flat if the dough is not cold.

Preheat oven to 325F degrees. Line a cookie sheet with parchment paper or a silicone baking mat (LOVE silicone baking mats). Roll 2 teaspoons of dough (I used a half tablespoon to scoop) into a ball and gently flatten onto prepared sheet. Bake for 9 minutes and let cool on cookie sheet for a minute or two before transferring to a wire rack.

While the cookies are cooling, prepare the pumpkin frosting. Using a mixer, beat all the ingredients together.  Use flour to thicken if you need and add salt if you wish to cut some of the sweetness.

Spread a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Cookies stay fresh for up to 5 days in an airtight container in the refrigerator.

Pumpkin Roll Cake

We decided to forego the big Thanksgiving dinner this year.  We don't have any family in town and because we're moving in a couple weeks, I didn't want the hassle or mess.  My girls are 3 and 1 and so they don't know the difference.  We spent our weekend mostly packing and on Monday night we had a pizza movie night with the girls.  But to acknowledge the holiday, I prepared two pumpkin treats.  I was excited for this one in particular because it was a technique I had never tried.  It turned out rather well and it felt super satisfying.  It was tasty to boot.  Also, I got to use my jelly roll pan for its intended purpose for the first time...ever. 

My recipe source was THIS.
In the comments of that recipe, I found a link to a lady who took step by step pictures.  It was really helpful.  Find those HERE.

Ingredients:

For the cake:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice (I use THIS blend)
1/4 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree

For the filling:
1 (8 ounce) package cream cheese, softened
2(ish) cups powdered sugar (taste as you go)
6 tablespoons butter, softened
1 teaspoon vanilla extract


Directions: 

Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper or tinfoil and grease and flour the lining.

Sprinkle a clean tea towel with powdered sugar. Set pan and towel aside.

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan.
Bake for 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper (this took a little finesse when I did it...I don't know if that's typical or if it's because I accidentally forgot about the cake and it baked a few extra minutes).

Roll up cake and towel together, starting with narrow end. Cool on wire rack.
In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla extract until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  It will still ooze a bit at this stage but is set up enough you can manage.  The next day it will cut beautifully though.  Sprinkle with icing sugar if there are flaws you want to hide.

Thai Butternut Squash, Sweet Potato, Carrot Soup with Roasted Honey Sriracha Seeds

Autumn has arrived and so has soup season! My favourite season of the year.  I made my first batch of soup last night.  It was delightful- so rich and creamy and so full of veggies and not at all of cream.  In fact, this recipe was beyond reproach- I didn't have to tweak it at all.  So I'm going to list the ingredients for you but then send you over to her site for instructions because it would be a complete copy and paste.  It was perfect as is.  The only thing I did differently (and only because I'm lazy) was roast the butternut squash whole so I wouldn't have to peel and chop it raw.

Ingredients: 
Thai Butternut Squash, Sweet Potato, Carrot Soup

3 tablespoons coconut oil (may substitute olive oil)
1 sweet onion, diced
1/4 cup red curry paste
1/4 teaspoon red pepper flakes (optional)
1 tablespoon freshly grated ginger
8 garlic cloves, minced (I guess I did change something- I did 4 cloves)
3 cups uncooked butternut squash, peeled, cut into 1”cubes, seeds separated
1 large sweet potato, peeled, cut into 1”cubes
3 medium carrots, peeled and chopped
4 cups chicken or vegetable stock
1 teaspoon salt
1/2 teaspoon pepper
1 (14 oz.) can quality coconut milk
2 tablespoons fish sauce
1 tablespoon dried basil (I also think some thai fresh basil would be amazing in this instead of the cilantro on top)
2 tablespoons lime juice
Sriracha/Asian hot chili sauce to taste (optional)  

Honey Sriracha Butternut Squash Seeds

Reserved butternut squash seeds
1 tablespoon honey
1/2 teaspoon coconut oil
1/2 teaspoon Sriracha/Asian hot chili sauce
1/2 teaspoon salt
1/4 teaspoon ground cumin

Garnish

Freshly squeezed lime juice
1 cup roasted peanuts, chopped (a must! unless you're allergic)
1/2 cup cilantro, roughly chopped

Find directions at http://www.carlsbadcravings.com/thai-butternut-squash-sweet-potato-carrot-soup-with-roasted-honey-sriracha-squash-seeds/.

Carrot Cake Bars with Lemon Cream Cheese Icing

My husband loves carrot cake and I have yet to make one for him mostly because I am completely overwhelmed with all the options and variations.  I stumbled across this recipe while looking for something else and it its simpleness intrigued me.  Also, I'm a sucker for a hint of lemon anywhere.  Even if you're not inclined to change your carrot cake recipe, start adding lemon zest to your cream cheese icing.  Seriously! Because these are in bar form, they are way less high maintenance than a layer cake and they're not dense- they're beautifully light and fluffy. 

Find the original recipe HERE. The original recipe calls for the cake batter to be divided in half.  But I found the bars too thin-so I would suggest either using like 2/3 of the batter in the 9x13 pan and then just making a couple cupcakes...or else pour into an 8x11 pan instead and save the other half in the freezer. 

Ingredients:
Carrot Cake Bars:
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 cups granulated sugar
1 1/4 cups vegetable or canola oil
4 large eggs
4 cups peeled and grated carrots
1 cup sweetened flaked coconut

Icing: (makes enough to frost 1 9x13 pan plus a little extra)
2-3 cups powdered sugar
1 (8 ounce) package cream cheese, softened
5 Tablespoons butter, softened
1 teaspoon vanilla extract
1-2 lemons zested

Directions:
Preheat oven to 350 degrees and grease whatever pan you're going to use.  If you want to cook up all the batter at once, I recommend the 9x13 and a muffin tin (you will only get a couple muffins).
In a medium bowl, sift flour, cinnamon, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together sugar, oil and eggs on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut.

Pour 2/3 of the batter into the prepared pan (or half the recipe into the 8x11). Bake for 30 to 35 minutes (time will vary depending on what pan you've chosen), until a toothpick inserted into the center comes out clean.

Let cake cool completely in pan before frosting with Lemon Cream Cheese Icing. Once frosted, refrigerate at least 1 hour. Cut into bar-sized pieces.

To make frosting: Sift the powdered sugar into a large bowl. Add cream cheese, butter, vanilla and lemon zest. Beat with a hand mixer until well-blended and smooth enough to frost cake. Avoid over-beating, which may make frosting too soft.

Chocolate Oatmeal No Bake Bars (Clean Ingredients)

You've probably seen these bars all over Pinterest- they are so so yummy! Good clean ingredients- just be careful how many you scarf down...peanut butter and coconut oil are high in calories  This is my modified version, which is why I'm not referencing a specific place I got it.

Ingredients:
1 cup peanut butter
1/4 cup honey
1/2 cup coconut oil
2 cups old fashioned oats
1 cup shredded coconut
1/2 cup chopped nuts, raisins or dried cranberries (I use craisins)
1/4 cup cocoa or cacao or some combination of the two
1 tsp vanilla
I've started adding 1/4c chia seeds as well


Directions:
Melt the peanut butter, honey, and coconut oil over medium-low heat in a saucepan on the stove.

Remove from heat once it’s melted together and add in the oats, shredded coconut, cocoa, nuts/raisins, and vanilla. Stir together until everything is incorporated.

Pour into a greased (or tinfoil lined) 9×13 pan and cool in the fridge or freezer. If you’d like thicker bars, you can pour the mixture into a smaller pan- I've used all kinds of pans to get different shapes and thickness.  Use whatever you want.

When the mixture is hardened, cut into bars and eat. Store in the refrigerator or freezer.

Easy Crockpot Butter Chicken

This is a great crockpot recipe for the colder days coming up.  It's so delicious and ridiculously easy and so much healthier than a lot of butter chicken recipes.  My husband doesn't care for Indian food and he really enjoyed this.  I got the recipe from HERE.  I also made the homemade Naan suggested on the blog.  Also easy- my husband LOVED those.

Ingredients:

1 pound boneless skinless chicken, cut into bite size chunks

1/2 onion, finely minced

2 tablespoons butter

3 cloves garlic, minced or grated

1 tablespoon freshly grated ginger

2 teaspoons curry powder

1-2 teaspoons red curry paste

2 tablespoons garam masala

1/2-1 teaspoon turmeric

1 teaspoon cayenne pepper (use less if you are not a spicy person)

1/4 teaspoon salt

1 (6 ounce) can tomato paste

1 (14 ounce) can coconut milk

1/2 cup greek yogurt

1/4 cup half and half or heavy cream
cilantro for garnish

cooked white rice, for serving

Fresh homemade Naan , for scooping (so easy)
Raita to serve along side as a cooling element

Directions:

1.  Mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2. Spray the inside of your crockpot bowl with cooking spray or grease with olive oil.  Sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot. Cook on high for 4 hours or on low for 6 to 8 hours. You can stir it once or twice during cooking, but it is not necessary. When ready to serve taste and season with salt and pepper if desired. Serve over rice with a aprinkle of cilantro and a big piece of fresh Naan.

With the Raita

Ground Beef Enchiladas with Red Sauce

After making the Black Bean Quinoa Enchilada Bake and testing out a new red enchilada sauce, I was inspired to make some ground beef enchiladas this week.  When I make enchiladas, it's often shredded beef with a spicy cheesy white sauce.  This was much more economical and still delicious.  These have been dubbed our everyday enchiladas. 

Ingredients:

double batch of my red enchilada sauce found HERE, or else buy some from the store
6-8 large flour tortillas (or corn- use more if they're small)
1 lb (450-500g) ground beef
1 onion
1 large jalapeno chopped (I had a can of green chilies in my pantry so I used half of that)
2 cloves garlic, minced
spices (I sprinkled in some chili powder, cumin and oregano but you could use a taco mix or whatever you want to spice it up)
salt and pepper to taste
2 cups shredded cheese (I used mozza)
1/4-1/2 cup chopped green onion
(chopped olives would be great in this recipe but my husband hates them)

Directions:

Make your sauce (if you're going homemade route); it takes a few hours so take that into account.

Preheat oven to 350 degrees.

Brown meat.  Drain fat.  Add onion and jalapeno.  Add spices and salt and pepper. 

Warm your tortillas. Ladle some sauce into the bottom of an oven safe, large pyrex dish. 

In the middle of each tortilla, ladle a bit of sauce.  Top with beef mixture, a sprinkle of green onion and some cheese. Fold in ends then roll into an enchilada.  Place in dish and repeat with rest of tortillas.

Ladle more sauce to cover all enchiladas.  Top with cheese and green onions.  Bake for 15ish minutes.

Top with sour cream, guacamole or whatever you please.

This is my favourite brand of green salsa.  I love to add it to my guacamole.

Black Bean and Quinoa Enchilada Bake

I don't often do casseroles because my husband doesn't like them.  But every so often I sneak one in.  He had no problem eating it.  I made the sauce from scratch and enjoyed it enough that the next week I made the sauce again for actual enchiladas.  But you can go store bought, it will be easier.

Source: http://www.feastie.com/recipe/two-peas-their-pod/black-bean-and-quinoa-enchilada-bake

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups water or chicken broth
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced (omit this if you don't want to give it to your kids)
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 can corn kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce (homemade recipe below)
2 cups shredded Mexican cheese (or just whatever you have on hand)
Toppings: Sliced green onions, avocado slices, sour cream, optional

Directions:

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

In a large bowl, add the cooked quinoa and black beans and corn. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well!

Red Enchilada Sauce Recipe
-yields 2-3 cups

Ingredients:


1 tbsp olive oil
2 cloves garlic
1 tbsp minced onion
1/2 tsp oregano
4 tsp chili powder
1/2 tsp dried basil
1/8 tsp pepper
1/4 tsp ground cumin
1 tsp dried parsley
1/2 cup salsa
1 can tomato paste
2-3 cups homemade chicken broth or watered down chicken broth from a box

Directions:

Sauce oil, garlic, onion and spices together.  Then add salsa, tomato paste and 1 1/2 cups broth.  Blend till smooth in blender and then return to pot.  Bring up to a boil then reduce to gentle simmer and let it go for a couple hours, stirring every so often and adding the rest of the broth slowly to keep a smooth consistency.  After a couple hours, taste and adjust seasoning- possible add more water if it's still too concentrated from tomato paste.  I double the recipe when making enchiladas and then just freeze whatever is left.

Creamy Dijon Chicken

Another great chicken recipe.  Easily bump up the flavour to a boring chicken dinner.  Great recipe for families with kids- very approachable flavours.  Lots of sauce leftover so a great dinner to serve with plain rice.

Source: http://simply-delicious-food.com/2011/03/11/creamy-dijon-chicken/
(I changed the recipe a bit)

Ingredients:

4-6 chicken pieces (bone-in is fine, but take off the skin)
2 large leeks, finely sliced
2 garlic cloves, minced
1 cup cream
2 tsp Dijon mustard
2 tsp wholegrain mustard
juice of 1 lemon
salt & pepper to taste
fresh Parsley to sprinkle on top (about 2-4 tbsp)
oil for frying

Directions:

Heat a couple tablespoons of oil in a large frying pan and sear chicken on both sides until nice and brown.

Remove chicken to an oven safe dish.

Gently saute leeks and garlic until fragrant and softened (about five mins).

Add cream, mustards and and allow to simmer and reduce for 3 minutes.

Add lemon juice and then pour sauce over chicken.

Bake at 350 for 15-40 minutes depending on size of chicken and whether it's bone-in.  Use a meat thermometer and keep and eye on it. 

When chicken is done, sprinkle fresh parsley over whole dish.  Serve along side plain rice with all that delicious sauce.

Parmesan and Spinach Orzo

This is simply delicious.  I tried it out when I had half a bag of spinach that I needed to use quick before it went bad.  So next time you have leftover spinach (or next time you just want more spinach), pull out this recipe.

Source: http://damndelicious.net/2014/02/10/parmesan-spinach-orzo/

Ingredients:
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 onion, diced
1 tbsp all-purpose flour
1- 1 1/4 cup milk (original recipe calls for 1, I needed an extra 1/4 cup)
1 1/2 cups spinach, roughly chopped
1/2 cup freshly grated Parmesan cheese
salt and pepper to taste


Ingredients:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.

Serve immediately.

Old Fashioned Homemade Chocolate Pudding

This recipe is great in a pinch when you want pudding but don't have good quality dark chocolate in the house.  This recipe uses cocoa.  I've tried another recipe for homemade pudding that used dark chocolate and it was divine- but it's much more expensive (find it HERE).  This is a great alternative, cheaper and good when you only have eggs, cocoa and milk in the house anyways.  Much better than the stuff that comes out of the box.

Source: http://greenbabyguide.com/2010/01/14/old-fashioned-homemade-chocolate-pudding/

Ingredients:
1/3 cup sugar
2 tablespoons cornstarch
1/3 cup cocoa powder
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 teaspoons vanilla extract

Directions:

Mix sugar, cornstarch, salt, and cocoa in a saucepan. Stir in milk. Cook over medium heat, stirring constantly, until the mixture thickens. Boil and stir one minute.

Gradually add half of the hot mixture into the egg yolks, then stir that back into the saucepan. Boil and stir one minute, then remove from heat. Add vanilla.

Pour pudding into two to four dessert dishes (depending on how big or small you want the portions) and refrigerate.

Garnish (if you wish) with whipped cream and shaved chocolate.

ungarnished

garnished

Greek Marinated Chicken

Love this recipe- big flavours, little effort, impressive enough for guests even.  Love the yogurt.  I got it from Pinterest but it's one of those pins where the recipe is posted in the comment and the link doesn't really go anywhere.  So I don't have a source link to post.

Ingredients:

1 cup plain yogurt
2 tbsp olive oil
4 cloves garlic, minced
1/2 tbsp dried oregano (or a pre-mixed greek seasoning)
1 medium lemon (zested and juiced)
1/2 tsp salt
1/4 tsp fresh cracked pepper
1/4 cup chopped parsley
3 1/2-4 lbs chicken pieces

Directions:

Combine marinade.  Place pieces of chicken in a gallon ziplocks with marinade.  Marinate in fridge for a few hours.  Bake at 375 in a casserole dish for 40-60 minutes (less if they're not bone in).  Grilling is a great option, too.  Soo delicious!

we did a small batch- I think this was half of the recipe posted above

Cilantro Lime Rice

This rice is super flavourful, super easy and a great accompaniment to any southwest dish.  We love it in our burritos, or on the side of THESE amazing taquitos. 

Source: http://nikkisfixins.blogspot.ca/2012/01/cilantro-lime-rice.html

Serves 4

Ingredients:

2 Cups Chicken Broth
1 Cup Jasmine Rice, Uncooked (or whatever white rice you'd like)
1 Large Lime, Zested and Juiced (or 2 small)
2 Cloves Garlic - minced or grated
2 TBS Butter, cut into small cubes
1 Pinch of Crushed Red Pepper
1 large handful of FRESH Cilantro, chopped
Salt and Pepper to taste

Directions:

Cook the rice with the chicken broth according to the directions on the bag.

While the rice is cooking, combine the remaining ingredients in a bowl and set aside. After you've let your rice sit for the 5 minutes, pour the bowl over the rice and mix well.

Fish Tacos

After a week of spring cleaning, I was completely lazy on Friday and did next to nothing.  I felt like putting the girls to bed, having a nice in-home date night with my husband: ordering some food, watching our show we missed the night before.  Just relaxing.  But then I started looking at the different menus.  And the more I learn to cook, the less happy I am with take out food.  I was looking at Cactus Club, Earls, those kinds of places.  But as I added the prices in my head and anticipated the disappointing food...I changed my mind.  I decided to pick a recipe that was over a normal nightly dinner budget but still well under a take out amount.  One of my husband's favourite treats is fish tacos.  So that's what we did.  Unfortunately, the fish market was closed that day because it was moving.  And Thriftys only had Halibut fresh, everything else was frozen or previously frozen.  I was looking for Tilapia or cod- something cheaper than Halibut since it was going in a taco.  So here is a simple, lovely recipe for some fish tacos.  But I suggest using something cheaper than Halibut since it's being topped with salsa anyways.

Ingredients:

1 lb white fish
cajun seasoning (the recipe for my favourite is found HERE)
butter
small tortillas (6-8, depending on how much fish you put in each one)
shredded cabbage
Pico de Gallo
Sauce

Pico de Gallo
5 roma tomatoes, diced
1/4 cup finely diced red onion
handful of cilantro, chopped
half a jalapeno, finely diced (optional)
salt
1 lime, juiced

Sauce
1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
1/2 cup reduced fat mayonnaise
1-2 limes, cut in half
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried dill weed
1/2 teaspoon dried oregano
1/4 teaspoon ground chipotle chili powder
1 hot pepper of your choice, seeded and minced (jalapeno is what I used).
1 tablespoon fresh cilantro, chopped


Directions:

Whisk sauce ingredients together; put in fridge for at least an hour.

Combine your pico de gallo ingredients.  Add salt and lime juice to taste.  Set aside till ready to assemble tacos.

Pat your fish dry, and make sure the skin is removed.  I cut mine into fillet strips- you could also cook your fish whole and then cut it.  I dusted mine with cajun seasoning- you could choose whatever you like.  Dip your fillets in melted butter and then place in a hot pan, over medium heat.  Let them cook for a 3-5 minutes per side depending on thickness.  Cut one in half to observe the doneness if you're unsure.  It should be moist and completely opaque white.  Taste it even, you'll know if it's done.  Don't over cook your fish.

Assemble tacos: take a tortilla, add fish, cabbage, sauce and salsa (pico de gallo).  Enjoy!
I served along side some lime cilantro rice, recipe found HERE.  I haven't uploaded it to my blog yet because I keep forgetting to take a picture.  It is delicious though!

Yogurt Muffins

I had a bunch of plain yogurt I had to use up quickly so I made some muffins.  It's a pretty tasty muffin- not the most healthy but not the worst either.  I told my daughter it was a treat and we had one after our breakfast, as opposed to AS our breakfast.

Ingredients:

1 cup plain yogurt (sour cream would work, too)
1 teaspoon baking soda
1/4 cup butter
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1/3 cup chocolate chips

Garnish

1/4 cup pecans or walnuts, chopped
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions:

Preheat oven to 350°F Grease muffin pan. Set aside.

In a bowl, mix yogurt and baking soda. Set aside.

In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.

In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.

Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 25-35 minutes. (The original recipe says 30-35, but there was a note that said check after 20-25 and it's only been a week, but I can't remember if it was closer to 25 or 35. So check after 25.)

Brownie-Bottom Coconut Chocolate Cream Cake

I've been spring cleaning all week and because I have a baby and a toddler I needed to make sure to invite people over while it was still evident that I had been cleaning.  I had a few friends over last night and we devoured this sinful cake.  It took me two days to make.  So so good.

Source: http://barefootandbaking.blogspot.ca/2012/06/brownie-bottom-coconut-chocolate-cream.html

Note: I changed the brownie bottom to a different recipe I had used in another layered cake because the one from the source recipe wasn't gluten free and I had someone coming over that couldn't have gluten.  So the recipe you will find below has the altered brownie bottom.

Ingredients:

Brownie Bottom

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 ounces semi-sweet chocolate, finely chopped

6 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
4 large eggs, separated
pinch of salt
1/3 cup light brown sugar

- See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

7 oz semi sweet chocolate finely chopped (I used chocolate chips)
6 tbsp butter
1 1/2 tsp vanilla
4 large eggs, separated
pinch of salt
1/3 cup brown sugar

Coconut Cream
1 1/2 cups half and half
1 1/2 cups coconut milk (I measured one can and it was just under so I added a touch of whole milk to make up the difference- it worked fine)
2 eggs
3/4 cup sugar
1/4 plus 4 tsp cornstarch
1/4 tsp salt
3/4 cup flaked coconut
1/4 tsp coconut extract
1/4 tsp vanilla extract

Chocolate Mousse
1/4 cup butter, cut into pieces
2 eggs, separated and at room temperature
1/2 cup whipping cream
1/2 Tbsp vanilla extract
4 ounces bittersweet or dark chocolate (I used dark)
1/2 cup sugar
pinch of corn starch

Whipped Cream
1 cup whipping cream
1/4 cup powdered sugar
1/2 t vanilla

Garnish1/2 cup shredded coconut


Directions:

Brownie Bottom
Preheat oven to 325 degrees.  Prepare a 9" springfoam pan (mine was 9 1/2") by removing and turning the base upside down, setting it inside the ring, and clamping the pan.  Generously grease the sides and base of the pan with butter.
Place chocolate and butter in a large heatproof bowl.  Prepare a double boiler by filling a saucepan with 1" of water and setting it over low heat on the stove.  Set the chocolate filled bowl over the pan and all the chocolate and butter to melt slowly, stirring often.  Remove melted chocolate from stove top and allow to cool for a few minutes.  Then stir in vanilla and egg yolks.
In another bowl, beat egg whites and salt until foam forms.  Sprinkle in half of the brown sugar and beat until combined.  Add rest of sugar and beat to soft peaks (when you pick up the beater, the eggs whites should hold together in a peak but still flop over). 
Gently fold 1/3 of the egg whites into the chocolate mixture.  Fold in remaining egg whites being careful not to deflate the egg whites.  Pour batter into pan.  Bake for 18 minutes.  The cake will have risen, the edges will look set, and the center will spring back when touched.  It will considerably deflate while it cools- that's supposed to happen! Let it cool for a good 20 minutes, at least, before topping with the coconut cream.

Coconut Cream
Combine the half and half, coconut milk, eggs, sugar, cornstarch, and salt in a sauce pan.  Cook over medium low stirring constantly until the mixture thickens, about 8-10 minutes. Note- the smaller the pan, the longer the cooking time. Once the mixture is thickened, remove from the heat and add the vanilla, coconut extract and the untoasted flaked coconut and stir to combine. Pour this over the brownie layer.  Place plastic wrap directly on the coconut cream to keep a film from forming and chill in the fridge for at least 2-4 hours, or until completely cold.

Preheat oven to 325 degrees Fahrenheit. Prepare a  9" springform pan or heart shaped springform pan by removing and turning the base upside down, setting it inside the ring, and clamping the pan. Generously grease the sides and base of the pan with butter. - See more at: http://www.hungryhappenings.com/2011/02/valentines-day-chocolate-raspberry.html#sthash.D3Lwr8hd.dpuf

Chocolate Mousse
Melt the butter in a medium bowl set over a sauce pan of simmering water.  In a separate small bowl, whisk together egg yolks, cream and vanilla and set aside.  Once the butter is melted, slowly whisk in the yolk mixture.  Continue whisking over the simmering water until the mixture thickens, like pudding (it won't get as thick as the coconut cream though), this will take about 8-10 minutes -or longer-.  Once it is thick remove it from over the water and add the chocolate, stirring to melt (you can put it back on the double boiler if your chocolate isn't melting).  Set aside.  In a separate bowl beat together the egg whites, sugar and pinch of cornstarch until stiff peaks form.  Whisk 1/4 cup of the stiff egg whites into the chocolate to loosen it up.  Now add the rest of the egg whites, folding gently until they are completely blended into the chocolate.  Pour this mousse over the cold coconut cream in the spring form pan.  Place the whole thing back in the fridge and let it set completely, about 4 hours.

Whipped Cream
Make your fresh whipped cream by beating together the whipping cream, powdered sugar and vanilla until peaks form.  Add this to the top of the cold cake.

Garnish
In a dry pan, over medium heat, toast your coconut.  You will have to stir continuously to avoid burning.  Remove from heat when you like the look of the colour.  Let it cool for a couple minutes then sprinkle over cake.

Peanut Butter and Nutella Cookies

It has been one of those days.  I was really down and decided to bake some cookies. Yes I know you're not supposed to solve depression with baked goods.  Good thing I can't hear your judgements over the munching of these cookies.

Ingredients:

1/2 cup butter, room temperature
1/3 cup peanut butter (creamy or crunchy)
1 cup sugar (whatever you fancy)
1 egg

1 tsp vanilla

1 1/3 cup flour
1 tsp baking soda
1/2 tsp salt

1/3 cup Nutella
Directions:

Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough for a marbled effect.  Do not over mix.  Chill the dough in fridge for 15 minutes BEFORE spooning onto cookie sheet.  You will kind of have to smush the dough into disks since it will be hard at this point.  Bake at 350 degrees for 8-10 minutes.  Let cool a few minutes on cookie sheet before transferring.

Make-Your-Man-Love-You Beef Dip Sandwich

You know those pub style beef dip sandwiches you can get? This isn't that.  This is so much better.  It's made with real chunks of slowly simmered roast beef and will put a smile on your man.  Assuming he's a big meat eater.  It's a stereotype I know- but if your man fits the stereotype, pull this baby out next Father's Day, birthday, Superbowl or any day you just want to make him happy.  This recipe is mine- it's what I came up with when Cole said he wanted beef dip.  I never ordered it in the restaurants because it never looked very good.  This version is scrumptious.

Ingredients:

1 beef roast (it's going to simmer in your crock pot all day so a tough cut is ok)
salt/pepper
Montreal Steak Seasoning
red chili flakes (optional)
2 tbsp oil
4 submarine buns
3 large, sweet onions
4 tbsp butter
2 tbsp brown sugar (optional)
shredded cheese (I usually use white cheddar)
garlic butter (I mix butter with minced garlic, lemon zest, chopped parsley and salt)

Directions:

Rub your roast with salt, pepper, steak seasoning (I use Montreal), and chili flakes if you like it to have a kick. 

In a HOT pan (medium high heat), add some oil.  Then sear your roast on all sides.  Let it sit undisturbed for a good 4-6 minutes before turning it to the next side.  Put your seared roast into a crock pot and cover half way with beef broth.  Let it go for 5ish hours on high (depending on your crock pot- you want it shredable).

Make your garlic butter and set it aside till your roast is done.

A half hour or so before you are ready to eat, slice your onions and get them into some butter on low/medium heat with some salt.  Stir and let them carmelize.  It takes a while.  I add some brown sugar towards the end of the process to sweeten them a little more because I use chili flakes on the roast so it's a little spicy.  The sweet onions with the spicy beef is a nice mix. 

When you're ready to assemble your sandwiches, take your subs and spread some garlic butter on each side then put under the broiler to toast.  Add your cheese on one side a few minutes into the broiling and let it melt. 

Top your buns with meat and onions.  Slice.  And serve the au jus (the simmered broth from the crock pot) on the side.

Parmesan and Pea Risotto

I have been wanting for a while to add risotto to my cooking arsenal.  I spent a lot of time watching TV chefs make it, I was on youtube for a long time studying it, I went to a nice Italian restaurant, ordered the risotto and then studied that as well.  In the last month I've made it 3 times and I feel confident enough to post a recipe now. 

Tips:
-Arborio or Carnaroli rice needs to be used.  You need a short grain, high starch rice.  Arborio is the easiest to come by.  I found Carnaroli in a small Italian market in Victoria and can attest that it is the better variety.  It creates a creamier product.
-You have to make this right before you are going to eat.  It takes 30 minutes once all your prep is done.  You have to eat risotto as soon as its done.  So take that into account.
-Your prep has to be all done before you start.  Your broth HAS to be hot.
-You need a wide pan with higher sides so that your rice has room to develop all that lovely starch.
-You have to commit.  You can't be doing too much else while you're making risotto.  Be prepared to stand there the whole half hour, stirring most of the time.

Ingredients:

1 tbsp oil
1 finely chopped shallot (or 1/3 of a large onion)
1-2 minced cloves of garlic
1 cup Arborio or Carnaroli rice
1/4 cup white wine (or 1 fresh lemon+water to make 1/4 cup)
4 cups chicken broth (homemade is best- if you're going to use a box broth, use 1 cup broth to 3 cups water otherwise it will taste too artificial)
1/2 cup frozen peas
2-4 tbsp chopped parsley
1/2 cup parmesan, freshly grated

Directions:

Get your broth heated and keep it on low with a ladle beside your risotto pan.  Heat your pan over medium heat.  Add oil and shallot.  Cook for a couple minutes (lower heat if shallots start to darken, you want translucent not dark) then add your garlic.  After a minute add your rice and toast until the grains look white and opaque.

Pour in white wine and start stirring.  As soon as that's absorbed add in your first ladle-full of hot broth.  Keep stirring.  The risotto method is to add hot stock to the rice and stir till almost completely absorbed then repeat.  You will see the starch start to develop.  Keep adding more ladle-fulls of hot broth and stirring till it's absorbed.  At about the 16 minute mark, start tasting the rice to make sure it doesn't go over.  You want your grains to still be al dente.  When you get to the last 1/3 of your broth, add it in smaller batches so not to overcook your rice.  If you get to the end of your broth and you don't think your rice is done, add some hot water. 

Once your grains are al dente, add in the parmesan, parsley and peas.  Taste and add salt/pepper to taste.  Serve immediately.  Now you know how to make a basic risotto.  The possibilities are now endless.  No more paying $20 for a bowl of this stuff!

Lime Tart

I made this tart for Valentine's Day.  My husband and I put our girls to bed early and had a beautiful, delicious homemade meal ending with this amazing lime tart.  I originally wanted to made a rhubarb curd tart but it's a hard time to find rhubarb.  I'll try again when it's in season.  This lime tart is a cross between a lime curd and a key lime pie. 

Source: http://www.tasteofhome.com/recipes/best-lime-tart

Note: This tart can be made the day ahead but not any further than that as the crust will be soggy on Day 3. 

Ingredients:

Crust-
1 1/4 cups graham cracker crumbs
5 tbsp butter, melted
1/4 cup ground almonds (I just put some slivered almonds into my food processor with the graham cracker crumbs to grind them up)
3 tbsp sugar

Filling-
4 egg yolks
1 can (14oz) sweetened condensed milk
1/2 cup freshly squeezed lime juice (I used 1/2 c of key lime juice and then added some extra regular fresh lime juice till I reached the desired tartness- it's just a personal preference thing)
2 tsp grated lime peel

Topping-
1/2 cup heavy whipping cream
1 tbsp sugar
1/2 cup sour cream
1 tsp grated lime peel

Note: If your tart pan is bigger than 9-10 inches, you will need to increase the amounts in the recipe.  I didn't realize it but my tart pan is actually bigger than 9 inches..it's more like 11.  So I barely had enough crust, I thought I could do with more filling but I didn't realize till I was at the topping.  So I did 1 1/2 of the topping so I would have enough to fill the tart.  Look at your pan beforehand and figure out what you'll need.

Directions:

In a small bowl, combine the cracker crumbs, butter, almonds and sugar. Press onto the bottom and up the sides of a greased 9-in. tart pan. Bake at 325° for 15-18 minutes or until edges are lightly browned.

In a large bowl, whisk the egg yolks, milk, lime juice and peel. Pour over crust. Bake for 12-14 minutes or until center is almost set. Cool on a wire rack. Refrigerate for at least 2 hours.In a large bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Fold in sour cream and grated lime peel. Spread over tart.
Yield: 12 servings.