Monthly Archives: April 2015

Corona Prawn Sandwich with Chipotle Yogurt and Slaw



This recipe was the result of two completely unrelated ideas that came together into one perfectly spicy, tangy and completely delicious sandwich.

The first inspiration was Cinco de Mayo. Though often confused with Mexico’s Independance Day, which is September 16th, Cinco de Mayo is actually a celebration to commemorate Mexican victory over French troops at the Battle of Puebla on May 5, 1862. Over the last week I’ve been seeing recipes all over social media paying tribute to Cinco de Mayo and was inspired to create one of my own.

The second, far less inspiring reason, was an excess of hot dog buns in my pantry. For some reason, whenever I make hotdogs (not very often), I always seem to buy a package of eight hotdogs and a package of twelve hotdog buns. Who does that? Is it just me? I prefer to think that it’s just that the brands I favour seem to have this odd little packaging issue going on. AKA: not my fault 😉 It also, just so happens, that half the time my little monkeys want their hotdogs in a bun and half the time they don’t. The result, of course, is that whenever I make hotdogs, I have a bunch of buns leftover. Luckily, hot dog buns are good for more than just hot dogs and while I could have used any other type of bun for this sandwich, the hot dog buns worked perfectly.

The recipe below seems like it’s got a lot going on; a lot of ingredients and a lot of steps, but it’s actually incredibly easy to make and will come together quite quickly. You can also make the coleslaw and chipotle sauce ahead of time. The marinade too, so long as you don’t put it on the prawns until about 20 minutes prior to cooking them. Give it a go and let me know what you think 🙂

Prawn Marinade:

1/4 Cup lime juice

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp coriander

1 lbs prawns, peeled and deveined

Whisk together the first 4 ingredients in a medium bowl. Add the prawns and toss gently. Allow to marinate for 15-20 minutes, while preparing the rest of the recipe.

Chipotle Sauce:

1/2 Cup greek yogurt

1 chipotle pepper, chopped

1 tbsp adobo sauce

1 tbsp lime juice

2 tsp honey (optional)

Combine all ingredients and chill in the fridge until ready to serve.


2 Cups red cabbage, chopped

2 green onions, sliced

1/2 Cup gala apple, chopped (any sweet, crisp apple would work)

2 tbsp apple cider vinegar

2 tbsp lime juice

salt and pepper

In a salad bowl, whisk together the vinegar, lime juice, salt and pepper. Add the cabbage, onions and apples and toss together. Chill in the fridge until ready to serve.

To finish:

1 tbsp extra virgin olive oil

1 clove of garlic, minced

2 tbsp onion, finely chopped

1/2 Cup Corona

Marinated Prawns

6 hotdog buns

chipotle sauce


1/4 Cup cilantro for garnish

preheat the oven to 375 degrees Farenheit

Toast the buns in the oven for about 5 minutes until golden.

Heat 2 tbsp of extra virgin olive oil (or your preferred cooking oil) over medium heat. Add the onions and garlic and saute for just a minute until they start to sweat. Pour in the Corona and then add the prawns.Cook for 2-3 minutes until the prawns are pink and cooked through.

Spread about 2 tbsp of the chipotle sauce on a bun. Fill the bun with a generous helping of the coleslaw and 4-5 prawns. Top with some cilantro and serve.

Food As Its Authentic Self

A good read on the importance of knowing where your food comes from and how it’s produced. If you haven’t had a chance to read the Omnivore’s Dilema, I highly recommend it.


“The species of animal you eat may matter less than what the animal you’re eating has itself eaten. The fact that the nutritional quality of a given food (and of that food’s food) can vary not just in degree but in kind throws a big wrench into an industrial food chain, the very premise of which is that beef is beef and salmon salmon.” – Michael Pollan

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Baked Brie with Strawberry Rhubarb Jam

Baked brie with strawberry rhubarb jam

Baked brie with strawberry rhubarb jam

I think Spring might be my favourite time of year. All the plants start to come back to life, I can finally plant my garden and the sun starts to shine with a bit more warmth. But I think what I like most about spring is that after several months of the same winter vegetables, suddenly the selection at the market begins to change. Regardless of the weather, you know it’s spring when fresh rhubarb starts making an appearance.

This past week we were celebrating my uncle-in-laws 65th birthday. I was asked to bring an appetizer and I thought it was only right to feature some of this wonderful, fresh, spring produce. Strawberries and rhubarb are a traditional combination and I thought, together, they would be delightful on top of baked brie. So here it is, my recipe for Baked brie with strawberry rhubarb jam (and fried walnuts). The picture I’ve included was taken before it was baked. I thought it looked a little like a birthday cake, which seemed pretty fitting given the occasion this was made for. Just a warning: the jam itself is highly addictive and delicious and there’s absolutely no shame in eating it straight from the pot ;).  Enjoy!


1 6″ wheel of brie

3 tbsp Extra virgin olive oil, divided

1/4 Cup shallot, minced

1 Cup rhubarb, diced

1 Cup strawberries, diced

1/4 Cup dried figs, diced

1 tsp cinnamon

1/4 Cup honey

2 tbsp fresh rosemary, chopped

1/2 Cup walnut pieces

Preheat the oven to 375 degrees Fahrenheit

Strawberry rhubarb jam:

Heat the olive oil in a sauce pan over medium heat. Add the shallots and saute for a minute or two, until beginning to soften. Add the Rhubarb and figs and cook for about 2 minutes before adding the strawberries. Reduce the heat to low. Stir in the cinnamon and honey and continue to simmer for about 5 minutes until thickened. Set aside.

Fried Walnuts:

2 tbsp Extra virgin olive oil

2 tbsp fresh rosemary, chopped

1/2 Cup walnut pieces

In a small frying, heat the oil and rosemary together over low to medium heat. Add the walnuts and cook for 5 to 10 minutes until the walnuts are golden. Remove the walnuts from the pan and place them on paper towels to absorb the excess oil. Set aside.

Slice the brie in half horizontally. Place one half, cut side up, on an oven proof dish. Spread half the jam mixture over top, then place the second half of the brie, cut side up, on top. Spread the remaining jam over the brie and top with the fried walnuts. Bake for 12-15 minutes. Serve with crackers or a sliced baguette.

Wine Poached Chicken

Wine Poached Chicken

Wine Poached Chicken

Please forgive me if I ramble a bit in this post. You see, the thing is, I’m heading to Vegas in a couple days and I’m feeling a little stressed about all the things that have to get done before I go, including packing for myself, nagging my husband to start packing his suitcase and packing for my two kids who are going to be staying with their grandparents. Woohoo!  A  lot of people would probably put their blog on the back burner for a few days, but I try to keep on a regular schedule with it and nothing bothers me more than having my schedule interrupted. My type A personality really shines through in moments like this 😉 As for the recipe, it’s one I’ve had in my little pink book for quite a while. The only reason I haven’t posted it because I wasn’t entirely pleased with the picture, but the recipe itself is delicious. And it’s really a combination of two of my favourite flavours; wine and lemon. I’m not sure that wine would be considered a flavour in itself, but it does add a lot of flavour to whatever you’re cooking. I love to add it to just about any recipe I can. Aside from the flavour addition, it justifies opening a bottle of wine any night of the week. It’s a win-win, really. But enough with the wine, let’s get to the lemon. I love lemon and will squeeze lemon juice onto just about anything. In this dish, it is by far the stand out flavour. It’s infused into every bite of the chicken and it’s outstanding. With all this delicious wine and lemony goodness going on, it’s easy to forget that this recipe comes together in about 30 minutes and is actually pretty healthy. Because wine is good for you, right? I hope you enjoy this recipe and the bottle of wine you’ll need to open to make it 😉

2 tbsp Avocado oil (or extra virgin olive oil)

1 small red onion, sliced

2 cloves of garlic, thinly sliced

4 chicken breast halves

salt and pepper to season

3/4 Cup dry white wine

1  lemon, juice only

1/4 Cup fresh basil, thinly sliced

1/4 Cup pine nuts, toasted

In a large skillet, heat the oil over medium heat. Add the onions and garlic and saute for 1 – 2 minutes until beginning to sweat. Season the chicken breast with salt and pepper. Add the chicken to the skillet. Cook for about 5 minutes per side until nice and golden. Add the wine and lemon juice to the pan. Cover and simmer for about 15 minutes until the chicken in cooked through. Remove the chicken from the pan. Set it aside and cover it with foil to keep warm. Increase the heat. Simmer the remaining sauce for a few minutes to reduce. Once the sauce has reduced, remove it from the heat and toss in the basil. Serve the sauce over the chicken and top it all off with a few pine nuts.


Cheesy scalloped potatoes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes


This past weekend my brother and his family came to visit for a couple of days. With everyone together, it was the perfect time to have an early Easter feast and cook a ham for dinner one night. And really, what goes better with a ham than cheesy scalloped potatoes? I even convinced my mom to make some of her amazing Boston baked beans. I can’t remember the last time I had them, but baked beans have been on my mind for a couple months now, ever since I saw a recipe for them from Julie at the Flexi Foodie. Growing up, my mom always served baked beans with ham and scalloped potatoes. Now, I’ll be honest, I never enjoyed my moms scalloped potatoes. My mom is an awesome cook, but scalloped potatoes were never my favourite recipe of hers (Sorry, mom. I love you. Thanks for the baked beans). I think the reason I wasn’t a fan of her scalloped potatoes is that they were far too healthy and lacked cheese. Also, I was a bit of a picky eater when I was younger. My opinion of scalloped potatoes completely changed when I met my husband and, more importantly, when I met my father in law and his delicious scalloped potatoes. Now, I’m going to state right up front that there is absolutely nothing healthy about this dish. It’s loaded with cheesy, buttery, creamy, not good for you, deliciousness. But I feel like that’s okay once in awhile. Everything in moderation, right? I have taken the liberty of modifying the original recipe, but only slightly. Mostly to reduce the amount of butter and cheese to a more reasonable level. I also thought it was a great idea to add something green (rosemary) to the recipe. These cheesy scalloped potatoes are still nowhere near healthy, but they are incredibly delicious. I hope you enjoy this recipe and have a Happy Easter!

6 – 7 russet potatoes, peeled and sliced

1 Cup onions, diced

1/4 Cup cold butter, cut into 1/4″ cubes

2 – 398mL cream of mushroom soup

2 Cups cheddar cheese, grated

3 tbsp rosemary, chopped

salt and pepper

Preheat the oven to 375 degrees Farenheit.

Lightly grease a 9″x13″ baking dish. Layer one third of the potatoes, followed by one third each of the onions, butter, cream of mushroom soup, a little salt and pepper and the cheddar cheese. Repeat the layers and finish with the chopped rosemary. Bake for 60 to 75 minutes until the potatoes are tender and the sauce is hot and bubbly.

I’ll be sharing this recipe over at Angie The Novice Gardeners weekly foodie party Fiesta Friday. Come join us and check out all the delicious recipes.





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