Chinese Ketchup Shrimp

Chinese Ketchup Shrimp

Prep Time: 15 min     Cook Time: 10 min      Ready In: 25 min

Serving Size: 6

INGREDIENTS

2 Tsp Sugar

1/2 Cup Chicken Broth

1/2 Tsp Sesame Oil

1 Tsp Rice Vinegar

3 Tbs Ketchup

2 Tsp Cornstarch

1 Pound Jumbo Raw Shrimp Deveined

2 Tbs Vegetable Oil

1 Tsp Grated Ginger

1 Clove Grated Garlic

DIRECTIONS

If the shrimp is frozen, defrost the shrimp first. Pat the shrimp dry with paper towel.

Bring a medium fry pan to medium high heat. Add in oil and sear the shrimps about 30 seconds on each side and place the shrimp into a bowl and set aside.

Return pan to stove and add in remainder ingredients. Bring the sauce mixture to a boil and turn down to medium heat for the sauce to thicken up a bit. Cook sauce for 3 minutes and add the shrimp back into the pan.

Let simmer for an additional minute until the shrimp are cooked through and the sauce is just thick enough to stick to the shrimp.

This is an excellent dish to serve with a bed of rice!

Baked Potato

Baked Potato

Prep Time: 10 min    Cook Time: 120 min

Serving Size: 2

INGREDIENT

2 Large Russets Potato  (Choose potato that has a even brown skin tone)

2 Tsp Salt

4 Tbs Vegetable Oil

1/2 Cup Sour Cream

2 Stalk Green Onion

1/4 Cup Cheddar

2 Tbs Butter

2 Tsp Crispy Bacon Bits

DIRECTION

Preheat oven to 350 degrees. Scrub the potato, make sure there are no dirt on the skin.

With a fork, pierce the potato for about 8 times each all around the potato. (If you do not pick the potato, it may explode in your oven)

Dry potato and drizzle on vegetable oil and sprinkle potato with salt.

Place potato onto a pan and bake in the middle rack of the oven for 120 minutes.

This will give you a crispy skin and flaky middle, the perfect texture of a bake potato.

Take out potato from the oven and place onto a serving plate.

Take a knife and make two cuts to the potato, making a cross shape indent to the potato.

Spread 1 Tbs of butter onto the inside of the potato. Place cheddar into the middle of the potato, put a scoop of sour cream of top. Sprinkle with some bacon bits and green onions.

Thai Noodle with Cashews

Thai Noodle with Cashews
Prep Time: 15 min    Cook Time: 10 min    Ready In: 25 min
Serving Size: 8



INGREDIENTS

1 Pkg Egg Noodles
1/4 Red Onion
1 Thai Chili
1 Lime
1 Tbs Soy Sauce
1 Tbs Sesame Oil
4 Tbs Fish Sauce
4 Tbs Olive oil
1 Handful of Cilantro

1 1/2 Cup Cashew
4 Tbs Sesame Seeds
4 Tbs Honey



DIRECTIONS

In a blender, blend all ingredients together except cashews, sesame seeds and honey.

Pour smooth mixture into a bowl.

Cook egg noodle as per directions given on the package.




Mix the sauce and cooked noodle together.

Toast the cashew on a pan on medium heat.

Add in sesame seeds and honey and toss until everything is toasted.

Sprinkle the nut mix onto the noodle.

Roasted Bar Nuts

Roasted Bar Nuts
Prep Time: 5 min      Cook Time: 7 min    Ready In: 12 min
Serving Size: 5 Cups


INGREDENTS

5 Cups of Mix Nuts
1/2 Cup Brown Sugar
1/4 Cup Praprika
2 Tbs Roasemary
1 1/2 Tbs Butter (Room Tempature)



DIRECTIONS

Preheat oven to 375 degrees. Place nuts onto a lined sheet pan.
Toast nuts for 5-7 mintues or until the oil starts to seep out from the nuts.

Place the hot nuts into a large bowl, mix in butter and toss. The heat of the nuts will melt the butter.
Add in brown sugar, praprika, roasemary and toss until well mixed.

Place nuts back onto the baking sheet to let cool.

Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!

Pork Souvlaki

Pork Souvlaki
Prep Time: 1 Day      Cook Time: 9 min      Ready In: 1 Day
Serving Size: 20


So I made souvlaki and I have forgot to take a photo during and after the process. Thankfully I have one picture of the last souvlaki!


INGREDIENTS

3 Lb Pork Tenderloin Cubed (1")
1 Cup Olive Oil
4 Cloves Garlic
3 Tbs Dry Oregano
2 Zest of Lemon
3 Juice of Lemon
2 Tbs Salt
2 Tbs Ground Black Pepper
1/4 Cup Onion Powder
20 Bamboo Skewers (Soak in water overnight)


DIRECTIONS

Soak bamboo sticks with water in a big bowl or a pan.
Put all other ingredients into an extra large zip log bag and mix well. Place into fridge and let sit overnight.

Take out the pork cubes and place onto skewers, discard the marinade.
Preheat the grill to medium-high and cook the pork for 7-9 minutes and serve.

Heirloom Tomato Salad

Heirloom Tomato Salad
Prep Time: 10 min    Cook Time: 0 min     Ready In: 10 min
Serving Size: 8


INGREDIENTS

2 Cups of Basil Leaves
2/3 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp White Wine Vinegar
5 Cups Assorted Heirloom Tomatoes


DIRECTIONS

Place basil, olive oil, salt, pepper and vinegar into a blender and blend well.
Spread the pesto sauce onto the base of a serving plate.
Cut the tomatoes into what ever shapes you like and place them on top of the pesto.

Tip: You can prep this salad a head of time for any party, the colours of the tomatoes are just wonderful!!

Baked Tuna & Egg in Phyllo

Baked Tuna & Egg in Phyllo
Prep Time: 10 min      Cook Time: 6-8 min     Ready In: 18 min
Serving Size: 4


INGREDIENTS

2 Cans of Tuna in Water
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Bunch of Parsley Finely Chopped
Oil Spray
5 Phyllo Sheets
4 Eggs
1 Cup of White Grated Cheddar


DIRECTIONS

Preheat oven to 450 degrees.
Drain tuna and place in a big bowl. Flake tuna with a fork and add in parsley, salt and pepper. Mix in cheddar and put the bowl a side.

Place phyllo sheets onto a clean surface, cut phyllo sheets into long strips about 3 inches thick.
Line phylo strips shape into a star shape spraying oil in between each layer.

Place the tuna mix into the middle of the phyllo star. Make a well in the middle of the tuna and place an egg in the the center. As the picture of the above.

Take the ends of the phyllo strips and bring them towards to the center and form the shape below.
Place the tuna phyllo onto a baking sheet.

Bake for 6 minutes for a runny egg and 8 minutes for a fully cooked egg!

Enjoy ( :

Salmon Wellington

Salmon Wellington

Prep Time: 15 min   Cook Time: 35 min   Ready In: 50 min

Serving Size: 3

INGREDIENTS

1 Package Rolled Puff Pastry

3 Pieces Salmon

1 Tsp Salt

1 Tsp Ground Black Pepper

3 Tsp Truffle Paste (Ava. at Bosa Foods)

1 Egg

Tip: Try to buy a thicker cut of salmon so the fish will not be over cooked in the pastry.

DIRECTIONS

Preheat oven to 425 degrees.

Season salmon with salt and pepper. Divide the pastry into 3 portions.

Place the salmon into the middle of the pastry and spread a layer of truffle paste onto the top side of the fish.

Wrap salmon with the pastry, make sure all the sides are sealed by pinching the pastry with your fingers.

Beat an egg in a small bowl, brush eggs onto the top of the pastry as an egg wash. Make two scores on the top of the pastry.

Bake salmon for 35 minutes and let cool for 5 minutes before serving.

Rockfish Taco

Rockfish Taco
Prep Time: 20 min     Cook Time: 5 min    Ready In: 25 min
Serivng Size: 12


INGREDIENTS

3 Tbs Oil
1/2 Onion Sliced
1 Tsp Cumin Seeds
2 Lb Rockfish , cut into 1" chucks
1/2 Lime Juice
12 Tortillas
1/4 Cup Purple Cabbage, Finely Chopped
1/4 Cup Green Cabbage, Finely Chopped
1/4 Cup Radishes, Finely Chopped
1/4 Cup Feta Cheese, crumbled
8 Springs Parsley, Finely Chopped


DIRECTIONS

In a medium pan, saute onions with oil, add cumin seeds. Add in fish and cook for 5 minutes on medium high heat.

The fish is cooked when it turns white and starts to flake. Add lime juice and set the fish a side.

Heat the tortilla on a grill and arrange fish, cabbage, radishes, cheese and parsley on top of it.

Rosemary Mustard Chicken

Rosemary Mustard Chicken
Prep Time: 5 min     Cook Time: 25 min    Ready In: 30 min
Serving Size: 8


INGREDIENTS

8 Chicken Thighs (You can use white meat, my husband prefers red meats)
1 Tbs Salt
1 Tbs Ground Black Pepper
3 Tbs Mustard Powder
1 Tbs Rosemary
3 Tbs Mustard
2 Tbs Oil



DIRECTIONS

Preheat oven to 425 degrees.
Season chicken with salt, pepper, rosemary and mustard powder.

Bring a large pan to medium high. Add oil and sear chicken for 2-3 minutes each side.
Line pan with foil and spread a thin layer of mustard onto the foil. Place chicken skin side up onto a baking foil.  Bake chicken for 20 minutes. Let chicken rest for 5 minutes before serving.

Serve chicken with your favorite side.

Mushroom Chicken Alfredo

Mushroom Chicken Alfredo
Prep Time: 10 min     Cook Time: 20 min   Ready In: 30 min
Serving Size: 6


INGREDIENTS

2 Cups Chicken Cubes
1/2 Red Bell Pepper
1/2 Green Pepper
1/2 Onion
2 Cups Mushrooms
1 Can Alfredo Sauce
1/2 Package of Angel Hair Pasta
1 Tsp Salt
2 Tbs Oil


DIRECTIONS

Cook pasta as per directions provided on the package.
Dice all vegetables into large cubes.

Preheat a large pan to medium high. Add in oil and saute onion and chicken for 5 minutes.
Add in vegetables and salt, let simmer for another 5 minutes.

Add in Alfredo sauce and stir in pasta. Bring the pasta and sauce to a boil and serve immediately.

Meatloaf

Meatloaf
Prep Time: 10 min    Cook Time: 40 min   Ready In: 50 min
Serving Size:  8


INGREDIENTS

1 Lb Lean Ground Beef
1/2 Lb Lean Ground Pork
1/2 Onion
1/2 Green Pepper
1/2 Red Bell Pepper
1 1/2 Cup Bread Crumbs
1 Egg
4 Dashes Worcestershire Sauce
2 Tbs Ketchup
1 Tbs Mustard
1 Tbs Salt
1 Tbs Ground Black Pepper
1 Stalk Celery



DIRECTIONS

Preheat oven to 375 degrees.

Grease a loaf pan with oil.

Dice all the vegetables into mini cubes.

In a large bowl, mix all ingredients until well incorporated.

Fill the pan with the meat mixture. Bake the meat for 40 minutes.

Let meat loaf rest for at least 5 minutes before serving!

Thai Curry

Thai Curry
Prep Time: 30 min     Cook Time: 15 min    Ready In: 45 min
Serving Size: 8



This was my first time making curry from scratch and I really like this recipe : )

INGREDIENTS

8 Pieces of Skinless, Boneless Chicken Thigh
2 Cups Green Peas
1 Can Coconut Milk

2 Lemongrass
1/2 Bunch of Coriander
1 Tbs Tomato Puree
1 Red Bell Pepper
1 Chili
2 Cloves Garlic
1 Ginger (Size of a thumb)
5 Lime Leaves
3 Tbs Oil
2 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Sesame Oil
1/2 Lime Juice


DIRECTIONS


Pre-heat oven to 450 degrees. Cut the red bell pepper into quarters and spray on some oil.
Grill the pepper for 15 minutes. Place the pepper into a food processor.

Spank the lemongrass and cut them into two inches long. Put the lemongrass and all other ingredients EXCEPT for chicken, green pea and coconut milk into the food processor.

Process the spices until it is paste like thick consistency.

Bring a pot to medium heat. Sear chicken with 1 Tbs oil for about 5 minutes. Add in curry paste and coconut milk, cook for 5 more minutes.

Add in peas and let curry simmer for another 5 minutes.

Serve curry over a bed of rice and enjoy!

Cookie within Cookie

Cookie within Cookie
Prep Time: 20 min       Cook Time: 15 min      Ready In: 35 min
Serving Size: 8


INGREDIENTS

1 Pkg Chocolate Cookie Mix
1 Egg
1 Stick of Butter (soften)
8 Oreo Cookies



DIRECTIONS

Preheat oven to 375 degrees.

Follow the directions as per the cookie mix. Stir together egg and butter with cookie mix until well blended.

Wrap cookie dough around Oreo cookies, make sure the Oreo is covered completely with chocolate dough mix.

Place dough onto a baking sheet and bake for 15 minutes or until golden brown.

Let cookie cool for at least 5 minutes and enjoy the cookie goodness.

Thai Chicken Saute Skewers

Thai Chicken Saute Skewers
Prep Time: 20 min      Cook Time: 20 min     Ready In: 40 min
Serving Size: 8 Skewers


INGREDIENTS

16 Bamboo Skewers
1 Brunch Cilantro
1 Nib Ginger (Thumb Size)
1 Thai Chile
3 Tbs Peanut Butter
1 Clove Garlic
2 Tbs Soy Sauce
2 Zest of Lime
1 Tbs Olive Oil
1 1/2 Juice of Lime
3 Tbs Water
3 Cups of Chicken Cubes
1/2 Cup Honey



DIRECTIONS




Soak bamboo skewers in water for about 20 minutes.
This prevents the skewers from burning during cooking.
Preheat oven to 424 degrees.

Blend all of the ingredients besides the bamboo skewers, chicken and honey until smooth.
Skewer chicken cubes into the bamboo stick.
Coat chicken with the sauce.




Bake chicken for 15 minutes. Take out the chicken and drizzle with honey and return to oven for 5 minutes.
Let cool and enjoy!

Purple Pepper Salad

Purple Pepper Salad
Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min
Serving Size: 6


I was shopping and came across some purple bell peppers. I couldn't resist, so I brought a couple home to try out. Compare to the yellow and red bell peppers, purple ones do not have as much water content, but it is definitely still worth a try!


INGREDIENTS

2 Purple Peppers
1 Can Black Beans
1 Can Corn
1 Cucumber
4 Tomatoes
8 Springs of Parsley
1 Tsp Salt
2 Tbs Olive Oil



DIRECTIONS

Dice peppers, tomatoes and cucumber into large cubes. Rinse black beans under cold water. Drain corn, and finely chop parsley.

Add all of the ingredients into a bowl and mix well.

Avocado & Crab Salad

Avocado & Crab Salad
Prep Time: 10 min       Cook Time: 0 min   Ready In: 10 min
Serving Size: 2


INGREDIENTS

1 Lb Crab Meat
1 Avocado
1 Lime (Juice & Zest)
8 Springs Parsley
2 Tbs Mayo



DIRECTIONS

Cut avocado into large cubes. Put the avocado into a medium size bowl.

Add in zest of a lime and pour the juice of the lime onto the avocado to prevent it from browing.

Add in finely chopped parsley and crab meat. Mix in mayo and place onto a serving plate.

Cake Pop Halloween

 

Halloween Cake Pop

Prep Time: 1hr    Cook Time: 0 min    Ready In: 1 hr

Serving Size: 50

INGREDIENTS

1 Cake (any flavor)

2/3 Cup Frosting (any flavor)

6 Cups White Chocolate

Food Colouring

Fondant

Decorating Gel

Tic Tac

50 Wilton Cake Pop Sticks

1 Block Styrofoam

DIRECTIONS

In a mixing bowl, crumble a cake with your hands. Add in frosting and mix well.

Line 3 sheet pans with wax paper. Roll cake into a ball, about the size of a ping pong ball.

Place cake balls onto sheet pan and freeze for 20 minutes.

Melt chocolate in a double boiler. Make sure that the pot is deep enough to submerge the whole cake ball. I have used orange colouring for pumpkin cake pops and lavender for the monster pops.

Tip: Dip one end of the stick into melted chocolate and stick a cake ball onto the stick. This will help the cake to adhere to the stick.

Put the cake with stick into the fridge for 5 minutes. Dip each cake into melted chocolate.

Pumpkin: add a green tic tac onto the top of the cake pop to from the stem part of the pumpkin. I have also drawn eyes and month of the pumpkin with black gel.

Monster: let the first coat of chocolate dry. Add more chocolate onto the ball by drizzle, dab and dot with a fork, to give the texture/3D effects. Roll out some white fondant to about 1/8" thick. I have a eye shape cookie cutter, you can use a circle cutter and adhere fondant with chocolate to the cake pop. Dab a blue gel dot onto the center of the fondant to make a one eye monster cake pop.


Put the cake pop onto the styrofoam and return to fridge for 5 minutes and serve!!