Ellie's Pineapple Salsa

I was introduced to this amazing salsa about a year ago. My friend Ellie brought it over as a part of a potluck playdate we were having and I haven't been able to get it out of my mind!

I have made it several times since then, usually opting to serve it as a variation of chips and salsa with corn tortilla chips, but have also served it alongside baked white fish fillets and have it on my list to try in fish tacos too.

Whether served to my family or to guests, this salsa has definitely been a crowd pleaser. It is a unique and flavourful alternative to regular chips and salsa or accompaniment to fish or grilled chicken. Regardless of the season, this salsa is guaranteed to please your palate! Thanks Ellie for introducing me to this one :)

Festive Cranberry Orange Cream Cheese Dip

So, as you can see, I have been missing in action for the last few months. Doesn't mean I haven't been cooking, but it means that life has been crazy!

But, here I am, ready to post this fantastic, very festive appetizer. It's festive because of the cranberries so would be a great addition to an Easter, Thanksgiving or Christmas menu, but really, you could serve it all year round :)

It's so easy to make and it just gets better with age, so make it ahead of time and take the stress out of entertaining! The flavours are so fresh, but the ginger, jalepeno, cilantro and citrus juices just give this appetizer extra depth. Oh, and served alongside a block of cream cheese? To die for!

Quinoa Zucchini Cakes with Sriracha Aioli

Yesterday, we pulled out all of our zucchini plants and turned over the beds. Sigh... as the weather cools down, it seems to be the end of the growing season for me. I can't really complain though. As a first time gardener this year, I was very fortunate to get a huge crop of veggies throughout the season. Some of the veggies were more successful than others, but overall, it was definitely worth the hard work.

So, as I turned over a majority of our beds last night in preparation for perhaps a little bit of fall/winter gardening but mostly to prep for spring, I reflected on what the growing season looked like for us and all the great recipes that came out of it.

Fortunately, before calling it a season, I was able to get a few more zucchini out of the plants and thus able to make one more great garden fresh meal.

Kale Caesar Salad (and other great uses for Caesar Salad Dressing)

Who doesn't like caesar salad? Even if you aren't an anchovy fan, the rich and creamy taste of caesar dressing is just addictive!

I used the Rebar Caesar Salad Dressing Recipe, which is absolutely fantastic and flavorful, made even better with roasted garlic, capers, and dijon. Then I made it a little healthier by using non-fat yogurt in place of some of the oil.

Besides having a great dressing, having fresh salad ingredients is also important. I personally love to make caesar salads with chopped kale. I find that it makes the salad heartier and the salad stays crisp and crunchy. In the picture above, you can see I used a mix of kale and romaine. Or of course, you could use the classic romaine if you wish (or really any other salad green you like).

Beef Dip with Rosemary Garlic Butter

There is something about beef dip that is so comforting. And in times like these, when the summer whether hasn't quite kicked in yet; when spring showers and grey skies push you into sweats and winter behaviour, a beef dip seems like the answer to life's problems.

The great thing about making a beef dip is that it requires very little effort and makes enough food to get you through the rainy day blues. Served with great bread and a rosemary garlic butter, this sandwich just cannot be beat!

In this recipe, I use a slow cooker for the first time. I borrowed this slow cooker from my sister to see how it works. To be honest, I still don't have any inclination to get one for myself. I find that it's another appliance that I need to store and that takes up counter space. If you are like me and don't have a slow cooker, this recipe works just the same in a large casserole covered and put into the oven and left to cook low and slow (at about 250-275 degrees Fahrenheit) or on a low stove top.

Baked Zucchini Fries

It's Stanley Cup season and that means game food! Unfortunately, game food although tasty is usually hard on the waistline. That is, until I discovered these baked zucchini fries. They are crisp on the outside and soft in the middle, making for an addictive game day snack. Enjoy them with regular ketchup, or elevate them by serving them with a warm marinara sauce.

They are very easy to make and will disappear so quickly, you will question whether they were actually zucchini! In fact, kids love them too!

Baked Sweet Potato Fries

They say that most people have a preference for either salty or sweet. Me, I love salty. So, when I am in the mood for something comforting, I turn to savory favorites. And as a snack, I often think about eating things like crackers, nuts, chips, and fries.

Most of the time, I can let the day go by without succumbing to my desire to eat these kinds of snacks, because I know that some of them aren't the healthiest of choices (i.e. chips and fries). But sometimes, I just can't get them out of my head.

Today was one of those days. I wanted fries. Badly.

So, I decided to turn on the oven and make some baked fries in hopes that they would satisfy this urge. And to make them even healthier (and in my opinion, more delicious), I made them with sweet potatoes. 

White Bean Dip

I have a habit of arriving home from work starving. Regardless of what I eat during the day, arriving at home somehow signals my body that it's time to relax and refuel. Generally, this ravenous state causes me to eat whatever happens to be most easily accessed and needs minimal preparation. Thankfully, I don't keep many munchies lying around the house, but what I usually end up reaching for is crackers and cheese, bread, or some leftovers. And really, that is just to tie me over until dinner.

So, what I've gotten into the habit of doing is cutting up veggies and making a dip. That way, I have a healthy snack ready when I arrive home afterwork. This can also double and a healthy, game day snack (go Canucks go!) or part of a to-go lunch.

By the way, if you aren't feeling the "healthy" vibe, pair this dip with tortilla chips!

Spinach and Sundried Tomato Dip

There is nothing easier than making a dip for a party. You can make it ahead and put it in the fridge... in fact, it tastes even better the earlier you make it! This saves you plenty of time to do other things in preparation for your guests.

This Spinach and Sundried Tomato Dip is both healthy and super easy. All you need is a few ingredients, 5 minutes and a food processor.  It doesn't get easier than this. Plus it tastes good and is full of vitamins. You could substitute light cream cheese and non-fat sour cream, and it would taste just as good. No one will ever know how simple this really was!

Spinach and Sundried Tomato Dip
Makes 1 large bowl of dip

1 package Frozen Spinach, thawed and drained

2 cups Sundried Tomatoes, drained

1 package Philedelphia Cream Cheese (200 grams)

1 cup Sour Cream

Salt and Pepper

Drizzle Olive Oil

Sliced Green Onion, for garnish

In a food processor, mix together spinach and tomatoes for about 2 minutes until all chopped and mixed. Add the cream cheese and sour cream and pulse until combined. Season to taste with salt and pepper. Scoop the dip into a bowl, drizzle with some extra virgin olive oil and garnish with sliced green onion. Serve with tortilla chips, pita, or veggie sticks.

Black Bean & Corn Dip

I love to throw parties and make a huge spread! And to make these get togethers as stress free as possible, I always make a menu that has a mix of things that can be made in advance and those that need to be put together at the last minute. 

This black bean and corn dip is definitely one that can be made ahead. In fact, I think it gets better with age as the flavors meld together.  Also, it is a crowd pleaser! Easy to munch on, healthy, and packed with flavor, it is a winner everytime!

Black Bean & Corn Dip

Makes about 3 cups

1 tbsp vegetable oil

1 large Onion, chopped

3 cloves Garlic, minced

1 Small Red Chili, seeded and chopped

2 tsp Ground Cumin

1 tsp Dried Crushed Red Chili

1 can Corn Kernels, drained and rinsed

1 can Chopped Tomatoes

1 can Black Beans, drained, rinsed, and slightly mashed

Juice of 1 Lime

1/2 cup chopped fresh cilantro

Heat the oil in a medium pan. Sautee the onion, garlic, and chili for about 5 minutes, until softened. Add the cumin and dried chili and cook for another minute. Stir in the corn, tomatoes, and beans and cook for another 5 minutes. Remove from heat. Stir in lime juice and cilantro. Serve warm with tortilla chips

Parsley and White Bean Dip

I really like dips. Not only do they serve well as easy, pleasing party snacks, but they are also very comforting snacks for "me time." You know what I'm talking about. Those times when you want to sit on the couch and indulge in an episode (or a few) of your favorite TV show while munching on your favorite snacks. The good news though is that if you choose to munch on this dip with some crunchy veggies or pita chips, you won't feel guilty when it's finally time to get up off the couch and conquer the world!

Parsley and White Bean Dip
Makes about 2 cups

2 Cloves Garlic
1 bunch Fresh Parsley (about 1 cup packed)
1 can White Beans, with liquid
Juice of 1/2 Lemon
Salt and Pepper

In a blender, combine all ingredients. Pulse until smooth. Add salt and pepper to taste. For a thicker consistency, refrigerate for about 1 hour before serving. The flavors get better with time, so don’t be afraid to make this dip in advance.

Serve with vegetable sticks, bread, pita chips.

Simple Roasted Red Pepper Hummus with Baked Pita Chips

So sorry everyone for not posting for a while. Been busy moving house (finally out of the hotel!!!) and stocking my kitchen with all things delicious!

In times like these, quick and easy to make foods are key. On top of that, healthy and vitamin rich food is important, especially during times of stress (i.e. moving).

Today, I went to the beautiful outdoor fruit and veggie market to pick up some fresh produce. When I got home, despite all of the delicious goodies in my bag, I was too tired to make much of an effort. So, I made this fast and tasty dip and served it with healthy homebaked pita chips and carrot sticks (but you could serve it with whatever cut up veggies you like).

It was just what the doctor ordered. Full of flavor, but also packed with nutrients. And the veggies and chips gave that nice, satisfying crunch! This would also be a great stress free party snack, or a healthy alternative to chips when relaxing on the couch. It can be made ahead, as the flavors only get better with time.

Simple Roasted Red Pepper Hummus
Makes about 3 cups

2 Red Peppers, Whole
2 Cloves Garlic
1 Handful Fresh Flat Leaf Parsley
1 can Chick Peas (with liquid)
Juice of 1 Lemon
Salt and Pepper to taste
Drizzle of Olive Oil

First, roast the peppers. If you want to skip this step, you can used drained jarred peppers, but I think roasting them yourself is so easy. Just rub both of the peppers with olive oil and place over an open gas flame until blackened on all sides. If you don't have a gas burner, you can also place them in the oven on broil, turning until blackened on all sides. Once they are roasted, place them in a bowl and cover with plastic wrap. This will make them easier to peel by steaming the skins off! After a couple of minutes, remove the skin, core and seeds of the peppers and tear into large chunks.

Then, you will just puree all the ingredients together, either by using a blender or a stick blender. It's that easy! Put the garlic, parsley, roasted peppers, lemon juice and chick peas into a blender jar and puree until smooth. Add salt and pepper to taste, and serve with a drizzle of olive oil.



Baked Pita Chips
Make as many as you like!

These are so simple and healthy and a great alternative to fried packaged chips. Just cut your pita (or arabic bread which is what I use being in the middle east) into triangles by first cutting them into semi circles and then into triangles (like cutting a pizza).

You will see that this creates 2 triangles on top of each other. Gently pull these apart to create 2 chips.

Spray a baking sheet with some olive oil and lay the chips in 1 layer. Spray the chips with olive oil and bake in a 200 degree oven for 5-8 minutes until the chips are crisp and golden. Enjoy!