Category: Food

Easy Baked Macaroni and Cheese

Mac and Cheese is one of those dishes that you can customize as much as you want and it never gets old.

For this dish, I substituted a classic set of ingredients and the result was amazing.

Rather than the usual flour and milk for the sauce, I like to use Ricotta cheese, which sticks to every piece of pasta and combined with a spoonful of lemongrass gives you a nice comforting, and filling dish.

What you need

  • 10 tablespoons unsalted butter
  • 2 cups panko
  • 1 medium yellow onion, small dice
  • 1 teaspoon lemongrass (optional, and to taste)
  • 4 teaspoons kosher salt, plus more as needed
  • 1/2 teaspoon black pepper
  • 1 pound elbow macaroni
  • 2 cups ricotta cheese
  • 2 1/2 cups shredded sharp cheedar cheese
  • 2 1/2 cups mozzeralla cheese
  • 1 cup paramesan cheese

How to make it

  1. Bring a large pot of heavily salted water to a boil over high heat.
  2. Heat the oven to 400°F and arrange a rack in the middle.
  3. In a large saucepan, melt the butter over medium heat.
  4. In the saucepan, add the onion, lemongrass and measured salt and pepper, and cook until softened but not browned, about 6 minutes.
  5. Add the ricotta cheese to the mix slowly, and whisk frequently until evenly combined and smooth, stopping to whisk any clumps as needed.
  6. Continue cooking, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 7 minutes.
  7. Remove from the heat and set aside.
  8. Add the pasta to the boiling pot of water and cook until still chewy and underdone, usually a few minutes less than the package directions suggest (the pasta will finish cooking in the oven).
  9. Drain and rinse with cold water until no longer steaming; set aside.
  10. Return the ricotta mixture to medium heat and stir in 3/4 of the cheeses until melted and smooth, leave some cheddar for a topping.
  11. Add the rinsed pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 4 to 5 minutes.
  12. Taste and season with salt and pepper if needed.
  13. Transfer to a 5-quart baking dish, sprinkle with the panko crumbs and remaining cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes.
  14. Transfer to a wire rack and let cool for 5 minutes before serving.

Chili Lime Broiled Avocado

Avocadoes… the things you can make with them are incredible or just slice them and eat them as is.

This is a fun recipe that is pretty basic, but tasty.

What you need:

  • 1 Avocado (pitted)
  • 1 tsp Honey
  • 1 Lime (juiced)
  • 1/2 tsp Chili powder
  • Sea salt (to taste)

How to Make it:

  1. Preheat oven to high heat.
  2. Drizzle the avocado halves with the honey and lime juice.
  3. Lay on a baking sheet and broil for 5-6 minutes, until avocado flesh begins to blister.
  4. Remove from oven and sprinkle with chili powder and salt. Serve warm.

Avocado Dip

This tasty recipe was posted on here before, and got accidentally deleted when I did the jekyll migration last year. Since then, I’ve had people asking for the recipe again, so I am putting it back here now. 🙂

Avocados are great as they are flexible and can fit into any type of dishs. This dip takes avocados in a new way, and uses the other ingredients to give you a rich balanced dip.

What you need:

  • 2 teaspoons hot sauce (pick your favourite hot sauce there is no wrong choice here)
  • Salt and pepper to taste
  • 2 ripe avocados
  • 1 lemon, zested and juiced
  • 1 clove garlic
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil

How to make it:

  1. Cut all around the ripe avocados down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh with a spoon into your food processor bowl.
  2. Add the zest and juice of 1 lemon to the food processor.
  3. Chop garlic on your board and mash with 1 teaspoon salt to paste the garlic. Add garlic paste and the red wine vinegar to the food processor.
  4. Place lid on the food processor and turn it on.
  5. While the blade is spinning, stream in extra-virgin olive oil and add hot sauce.
  6. Stop processor, taste dressing and adjust seasonings

Wasabi Coleslaw

Wasabi Coleslaw

This light and tangy slaw combines a crisp mix of cabbage, daikon, carrots and radishes with a bright dressing of rice vinegar and spicy wasabi.

What you need

  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 2 teaspoons wasabi paste
  • 1 teaspoon honey
  • 4 cups very thinly sliced cabbage , preferably Napa
  • 2 cups shredded peeled daikon radish (from about 10 ounces)
  • 2 large carrots, shredded
  • 6 radishes , trimmed and thinly sliced

How to make it

  1. In a large bowl, whisk together vinegar, soy sauce, wasabi and honey.
  2. Add cabbage, daikon, carrots and radishes, and toss to combine.
  3. Refrigerate at least 15 minutes before serving to allow flavors to blend.
  4. Taste before serving and adjust flavors if necessary.

Maple Lemon Chicken

Maple Lemon Chicken

My daughter and I made this for dinner tonight and it was tasty.

One great thing with this dish is it’s easy to modify, swap the maple syrup for honey and you have a tasty honey lemon chicken dish, for example.

What you need

  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1 pound chicken thighs, cut into 2″ chunks
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 teaspoon extra virgin olive oil
  • 1 clove of garlic, minced

How you make it

  1. In a small bowl, whisk together the tomato paste, lemon juice, water, maple syrup and 1/2 teaspoon of salt.
  2. Sprinkle the chicken pieces with 1/4 teaspoon of salt and pepper and then dust with the flour.
  3. Heat a pan over medium heat until hot and then add the olive oil and garlic, swirling the oil and garlic around the pan. If you are using skinless chicken, add an extra teaspoon of olive oil.
  4. Add the chicken in a single layer and fry undisturbed until browned on one side (about 5 minutes). If the chicken starts spattering too much, remove the pan from the heat and use a paper towel and tongs to sop up some of the extra oil.
  5. Flip the chicken over and fry the second side until the chicken is mostly cooked through (another 3 minutes).
  6. Remove the pan from the heat and use paper towels to sop up as much oil as possible.
  7. Return the pan to the heat and add the sauce. Turn up the heat and cook the sauce down until there is almost no liquid remaining and the chicken is coated with a thick layer of glossy red sauce.

Cheesy Baked Spaghetti Squash

Chili-lime chicken, beans, spaghetti squash and cheese… This is a tasty combination that we love to make.

What you need

  • 1 (3-ounce) cooked Chicken Breast, cut into chunks
  • 1 medium Spaghetti Squash (about 4 cups cooked)
  • 1 tablespoon Olive Oil
  • 1 cup Kidney Beans, drained and rinsed
  • 1 cup fresh Salsa
  • 3 tablespoons fresh Coriander, chopped
  • 1/2 cup Shredded Cheddar Cheese
  • Sea Salt & Pepper
  • 1 tablespoon Chili Flakes, optional

How you make it

  1. Preheat your oven to 425°F and line your baking sheet with parchment.
  2. Cut the squash in half, rub with inside with olive oil and sprinkle sea salt & pepper. Place face down on the baking sheet & bake for about 25-30 minutes. The edges on the inside should be a bit browned and shreds should form easily with a fork.
  3. Meanwhile, toss the chili flakes with the cheeses and stir the fresh coriander into the salsa.
  4. When the squash is ready, take it out and let it stand for 5 minutes. Turn the oven to the broiler setting. Fully shred the squash, leaving the shell intact. You will be stuffing it!
  5. Transfer the spaghetti squash to a mixing bowl. Stir in the salsa, followed by the beans and chicken. Split the mixture in half and stuff each squash shell. Top with the shredded cheese.
  6. Place them back on the same baking sheet & broil until bubbly and browned. About 3-4 minutes.

Easy Chicken Posole

This big pot of soulful Mexican-style stew can be prepared start to finish in well under an hour.

It’s ideal for feeding a crowd or for cooking ahead for the week. If you wish, have thinly sliced radishes, fresh cilantro, diced avocado and crispy corn tortilla strips on hand for garnishing.

Fish Cakes

I’m originally from Newfoundland, and fish cakes are a staple we grew up with alongside another traditional dish called fish and brews.

You can actually make this with just about any type of fish, but I prefer to use Cod, or Sole, as white fish tends to take on the flavours you cook it with.

What you need

  • 1 ½ pounds salt dried cod
  • ¼ cup butter
  • 1 small chopped onion
  • 6 cups mashed potato
  • 1 beaten egg
  • 2 tbsp dried savoury (optional)
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder

How to make it

  1. Simmer the cod in boiling water for about 15 minutes.
  2. Drain the water off the fish and allow the fish to cool to almost room temperature.
  3. When the fish is cool, flake it apart with a fork into small pieces.
  4. In a sauté pan, melt the butter over medium heat.
  5. Add the onions and cook until they are softened.
  6. Add the flaked fish along with the mashed potato, egg, pepper, paprika, garlic and savoury.
  7. Mix together until well combined, then form into small cakes and roll in flour.
  8. Fry the fish cakes in canola oil over medium heat until golden brown on both sides.

This is a traditional way to make it, you can also add a little hot sauce into the mixture for flavour if you wanted to.