All posts filed under: Dinner

Traditional Thanksgiving Menu 2019

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Happy Thanksgiving to all my fellow Canadians! This year, I went all out and cooked a delicious Thanksgiving dinner to celebrate the holiday. I mean, do I never not go all out for holiday cooking?! Our dinner consisted of two appetizers, three side dishes, one main, and one dessert. Now I know you must be thinking that that’s a lot of food for just David and I, but this year we had some help from a few special family members that were visiting us on Vancouver Island. Plus, we ate leftovers for about 4 days afterwards! If you are curious as to what we ate, and to get some ideas for your Thanksgiving dinner (especially my American friends), read on down below OR watch my YouTube video to see how to make these recipes and get some helpful entertaining tips! Appetizers Miso-Kabocha Squash Dip Apart from being vegan and gluten-free, this appetizer was absolutely delicious! The combination of the sweet squash and salty miso are a perfect pairing–especially this time of year. I served this …

Summer Tomato & Rosemary Focaccia

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One of the best ways to tell that summer is here (other than the heat) is all the fresh garden produce that is available. I’m so happy to see fresh cucumber, zucchini, beans, figs, and my all time favourite: tomatoes! You can’t beat sweet, juicy and incredibly flavourful, summer tomatoes! Whether they are red tomatoes, yellow tomatoes, cherry tomatoes, green tomatoes, or fancy heirloom tomatoes, you have to gorge yourself on them while they are in season! Plus, since they are so easy to grow and have a high crop yield, they end up being dirt cheap at the grocery stores during the summer! I’m all for that! Tomatoes are an incredibly versatile fruit and can be prepared in many ways. You can simply eat them fresh with a drizzle of olive oil and salt and pepper, make them into tomato sauce to serve with pasta, or even dry them out to make sundried tomatoes. The possibilities are literally endless with tomatoes! But no matter which way you prepare them, they will always pair perfectly …

Cedar Plank Salmon

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This Canada Day, I am grilling up the perfect west coast Canadian recipe: Cedar Planked Salmon. On the west coast of Canada, we love to eat fresh, wild salmon. While there are many species of salmon available, my favourite has to be sockeye salmon. It’s deep rich orange flesh is so succulent, full of omegas, and is always juicy– there’s nothing else like it! I picked up my salmon fillets from my favourite seafood store in Victoria, Finest at Sea. They always have a great selection of seafood available and it is always fresh! Not only is their seafood fantastic, I love that they tell you exactly where the seafood was harvested along the coast of B.C.– and even what fishing vessel caught it! Bringing this awareness to the customer is amazing and really makes me appreciate my seafood every time I get it! While I used sockeye salmon in this recipe, you can use whatever variety of salmon you prefer– pink, spring, coho, you name it! Just make sure that it is fresh and …

Cumin Lamb Skewers

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As the days get hotter, I am preparing to send BBQ season into full swing! While I love hamburgers, veggies, and chicken on the grill, I sometimes like to treat myself with something special, like these delicious Cumin Lamb Skewers. These Cumin Lamb Skewers were inspired by the delicious variety of skewers at one of my favourite barbecue restaurants in Vancouver: Happy Tree House BBQ. While the name of the restaurant may be a little crazy, the food is totally on point! They have a variety of skewers available (that come pre-BBQd) including beef, chicken, seafood, chicken skin, and lamb. Spice Up Your BBQ this Summer! Since it’s a northern Chinese restaurant, that means the food is seasoned with lots of spices to give it amazing flavour. All their skewers come with this amazing cumin and chili spice on them. It’s spicy and smoky and just makes you want to keep eating them! Since I haven’t been to Vancouver in a while, I’ve been missing them and decided to recreate them at home! I bought …

Easy Cauliflower Gratin

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Cauliflower is all the rage these days and can be seen in everything from rice to pasta to pizza. While I love that this vegetable is so versatile and can be transformed into these low-carb options, my favourite way to eat cauliflower is in this Cauliflower Gratin. Topped with Parmesan cheese, panko breadcrumbs, and a bit of butter, this dish is sure to satisfy everyone! Plus, now that this cruciferous vegetable has now come into season (and will be around until December!), a great way to celebrate it is at Easter dinner! Just look at all those spring vibes! The Gratin Technique This is by far, the easiest gratin you will ever make. If you have never heard of a gratin before, it is simply a French culinary technique whereby a dish is topped with breadcrumbs and some type of cheese. The breadcrumbs and cheese become crispy when baked and offer a crunchy texture to the dish. Typically, gratins are made with thinly sliced potatoes that become softened during the baking process. Rather than taking …

Two Delicious Pizzas for National Pizza Day + Homemade Pizza Dough

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To me, nothing beats the taste of homemade pizza. Made with fresh toppings, cheese, and dough from scratch, you just can’t go wrong. And with a food this popular, you must celebrate it with it’s very own national food holiday! That’s right… it’s National Pizza Day! And I have two delicious pizza recipes to share with you: a Traditional Margherita Pizza and a fresh Spring Veggie Pizza. My Traditional Margherita Pizza – a true pizza classic! My pizza dough is much fluffier and thicker than what you may be accustomed to, but everyone always loves it! It’s more of a Roman style pizza dough that’s thicker and loaded with olive oil– kind of like a thin focaccia. It is really sturdy and holds up the toppings really well. Plus, Roman style pizza is rectangular shaped, and since those are the only pans I have, then that’s what I went for! Once you have the basic dough recipe down, you can add whatever toppings you like. For a Traditional Margherita Pizza, use some tomato sauce, mozzarella …

Artichoke & Asiago Turnovers

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I am kicking off my #AppyHolidays series on my blog with this recipe for Artichoke & Asiago Turnovers. This festive appetizer is a play on Artichoke and Asiago Dip—and effectively removes the risk of double-dipping! My inspiration for this recipe came from seeing lots of pre-made Artichoke and Asiago Dips at my local grocery store. While these dips are tasty and convenient, they can be full of lots of additives and preservatives that we don’t need. For this reason, I decided to make my own homemade recipe for this classic dip and just for fun, I decided to put the filling inside of some puff pastry. Asiago is an Italian cow’s milk cheese that is pungent and flavourful and comes in multiple varieties. Asiago varies tremendously in flavour depending on the length of time it has been aged. For instance, the fresh variety is much less pungent than an asiago that has been aged for 2+ years. I admit that the flavour is strong and it may take some getting used to for some, but …

Traditional Italian Meatballs

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I would love to say this these aren’t your Nonnas meatballs, but that is exactly what these are! Delicious ground beef and ground pork come together (with a few other key Italian ingredients) to make the perfect and most comforting meatball recipe you have ever had! I like to make these meatballs whenever I am missing home. I adore that homey feeling when there is a big pot of meatballs bubbling away on the stove all Sunday, with wafts of tomato and garlic and basil travelling though the home and warming your home and heart as it goes. I think that many people of Italian decent know what I’m talking about here… it’s all about family and tradition and COMFORT (perfect for the fall months)! Now each family recipe for meatballs is unique. Some family recipes use a combination of beef and pork, some use all beef, and some use beef, pork and veal. Others add Parmesan or basil or parsley or chili flakes to their meatballs. Some add milk to the meatballs instead of …

Oktoberfest Recipes: Spaetzle & Pork Schnitzel/Jägerschnitzel

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I am very happy that fall has finally arrived! By far, fall is definitely my favourite season of them all since it comes with warm drinks, cozy sweaters, and new delicious produce (think apples, cruciferous veggies, squash, pears) that make the perfect cozy and warming comfort foods. It also means that since it cooler and you are wearing warmer sweaters, there is a greater opportunity to make a bit of extra room for some tasty desserts! Haha 🙂 As I alluded to, fall is all about hearty, soul-filling comfort foods for me. Everyone has them—that special dish that makes you feel warm and fuzzy on the inside. For me, this includes hearty soups and stews, meatballs that have simmered all day in a big pot of tomato sauce, mac and cheese (and other carby casseroles), spiced cakes and sweet desserts. The list could literally go on and on….and trust me it does. The list is so long that I have enough recipes to share with you for the next 3-4 years, so it’s safe to …

Blueberry Stuffed Chicken

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Blueberries are getting the royal treatment today on the blog with this elegant recipe for Blueberry Stuffed Chicken! We are in the fourth day of #BCBlueberryWeek here on the blog and I am excited to reveal this recipe to you. Not only did I work really hard on the food styling (I feel so professional) but I also worked hard on the recipe too! It had many similar components as my Blueberry and Grilled Chicken Salad that I posted a few days ago- chicken, goat cheese and blueberries (of course)- but these flavours just go so well together! The only thing that’s different is how I prepared and presented them! Stuffed chicken breasts are a mid-week favourite around here. I stuff chicken with spinach and cheese, sundried tomatoes, cheese and ham, rice and spinach- you name it! But I particularly love stuffed chicken breasts because they are so versatile! You can take them from a humble mid-week meal to a star main course at a dinner party in no time! I definitely think that stuffing …