Baked Mahi Mahi with Sweet Glaze

If you're looking for a meaty fish that is very tasty and satisfying, give Mahi Mahi a try. It's not too flaky, so it likely won't fall apart when cooking. I enjoy baking fish most of the time, and love to make different glazes or sauces for different types. I chose to make a sweet glaze which pairs well with my Mahi Mahi and it has always been a hit with those who have tried it. Give it a try the next time you're looking to serve fish for dinner.


Ingredients
4 -  5oz fillets of Mahi Mahi

Mahi Mahi

3 tbsp honey
3 tbsp baslamic vinegar
3 tbsp soya sauce
2 tbsp sesame oil
1 tbsp mined garlic
1 tbsp minced ginger

Method
Place Mahi Mahi in shallow dish. In a separate bowl, combine remaining ingredients and pour over fish, Let marinate for at least 30 minutes. When you're ready to cook, reserve the marinade and pour into pan on low heat until it thickens into a glaze,

Heat oven to 350C, and place fish on greased baking tray. Cook for 25 minutes. Pour glaze on fish and serve with your favourite sides!

Enjoy!

Four cheese artichoke dip

A hot and cheesy artichoke dip is hard to resist. It's a party favourite and almost always is served as an appetizer with toasted bread or fried tortilla. Today I am sharing my recipe for this rich and creamy treat. Try it this holiday season!

Ingredients

2 cups chopped artichoke hearts

1/2 cup chopped onion

1 block (8 ounce)  softened cream cheese

2 cups mayonnaise

1 cup shredded gouda (or swiss, mozzerella)

1/2 cup shredded parmigiana reggiano 

1/2 softened goat cheese

1 tsp salt

1 tsp sugar

1 tsp onion powder

1 tsp cracked pepper

1 tsp worcestershire sauce

1 tsp hot sauce

Method

Four cheese artichoke dip

Preheat oven to 350C. Cream all cheeses and mayonnaise on medium speed for 2 minutes. Add all other ingredients and mix well. Move dip to an oven safe baking dish, crack more black pepper on top, sprinkle more parmigiana reggiano and bake at 350C for 40 minutes. Serve hot with bread. If you're making in advance you can reheat dip in hot oven for 5 minutes.

I like to squeeze a bit of lemon juice over top to add that extra zing that compliments the creaminess. Devour hot or cold, but make sure to have enough bread or chips handy.

Enjoy!

Jerk Chicken

Today I am sharing my recipe for Jerk Chicken. This is a Jamaican dish that I have become familiar with throughout my childhood. I grew up in east Toronto, which has a large Jamaican community. They are a lively community who always celebrate their culture with music and food in local festivals. I remember attending so many with friends and family growing up. The sound of the steel drums being played along the streets reminds me of all the beef patties and fried plantains I used to devour while dancing with my friends. Ahh, the good ol' days.

If you are a lover of Jerk chicken, or you want to experience the delicious peppery spice of it for the first time, give my recipe a try.

Ingredients

4 full chicken legs

1 large onion

3 full stalks green onion

2 cloves garlic

2 scotch bonnet peppers

1/2 cup soya sauce

1/2 cup canola oil

2 tbsp brown sugar

2 tbsp cracked black pepper

1 tbsp thyme

1 tbsp Jamaican allspice

1/2 tbsp ground ginger

Directions

Set aside chicken in large bowl.

Take other ingredients and purée in a blender until thick. Pour over chicken and let marinate overnight. Then transfer chicken to hot grill, or add chicken and marinade to cast iron  pan and bake at 350C for 85 minutes then another 5 minutes on high broil to get a nice crust on top.

Enjoy with fried plantain, coleslaw and rice and peas!

Borscht

Borscht is a Ukrainian stew made of beets and other vegetables. It is enjoyed all over eastern Europe. This stew is very hearty, healthy and the perfect choice for those who are looking to warm up with a hot delicious meal.

If you're getting tired of the same old chicken noodle or cream of broccoli, give this delicious recipe a try instead.

Ingredients

3 large beets
2 large potatoes
1 large carrot
1 large onion
1/2 head of green cabbage
4 L water
3 cups cubed veal
4 tbsp extra virgin olive oil
2 tbsp tomato paste
2 tbsp white vinegar
2 tbsp white sugar
2 tbsp minced fresh parsley
2 tbsp minced fresh dill
2 bay leaves
3 tsp salt
2 tsp black pepper
Sour cream optional

Method

Wash veal or beef and place in 4L salted water. Bring to boil, then lower heat and sift out the yucky beefy foam the floats to the top. Since the water needs time to boil, shred or dice your beets, potatoes, carrot, cabbage and onion.

In a pan, sautee the beets, tomato paste, sugar, evoo and vinegar on medium heat for 10 minutes. Remove and place briefly in another dish.

Using the same pan, sautee the onions, carrots and evoo for 10 minutes. This part may seem odd to divide the ingredients into different sautees, but the traditional Ukrainian recipe claims by doing this, the vitamins in the vegetables don't get lost within the stew.

Add all the sautéed vegetables to the beef broth and then add the raw potato, cabbage and remaining spices. Let simmer for at least 20 minutes. When serving, garnish with fresh dill and a large spoonful or two of sour cream.

Enjoy!

Tabouleh

So today, we're going to learn how to make a delicious parsley salad called Tabouleh. I've decided to share my recipe because it's so tasty, very healthy and I think people could benefit from eating it more often. I grew up eating this on a regular basis since it was a family favourite. Originating from Syria, Tabouleh became very popular in Lebanon and other Levintine countries and is now the most popular salad in all the Arab world.

When making Tabouleh, remember, patience is a virtue. I recommend making a lot at once because it's a bit time consuming. You're not just tearing up some iceberg lettuce and throwing cherry tomatoes on top, but.. it's worth the effort because it's really delicious and you'll eat it quick enough that you'll want more (at least if you're like me anyway!)

Ingredients

2 bunches curly parsley
1 bunch green onions
2 large tomatoes
1 small cucumber (optional)
3/4 cup burgul (fine)
Juice of 2 lemons
3 tbsp olive oil
1 tbsp chopped fresh mint
1 tsp salt


Directions

Wash the parsley and vegetables very well. Start picking apart the parsley leaves from the stems. Discard all stems and try not to have them in the salad. Dice the tomatoes, green onions and cucumber and set aside. In a separate bowl, add boiling bater to the burgul and let stand for 10 minutes. You will notice the burgul will expand to twice the amount because of water absorption. Drain very well. Nothing is worse than a soggy Tabouleh.

Take a large handful of parsley at a time to a chopping board, and chop the heck out of it until it's very fine. Add all diced vegetables and burgul in a large bowl and then add the juice of the lemons, the olive oil and the remaining herbs and spices.

Mix very well to get everything incorporated. I like to refrigerate the salad for a bit before I dive in because I like to eat it cold and crisp.
Enjoy!

Musakhan

Today, I will be sharing the traditional recipe for a favourite dish of mine, called Musakhan. It's a Palestinian dish with chicken, but what I truly love about it, is that it highlights a spice which I find is very underused these days - sumac.

This dish is meant to be enjoyed with your bare hands. Part of the fun in this meal is that you grab off pieces of the warm pita, and use it to scoop up other parts of the dish.

If you're looking to try something new, and not be disappointed, I highly suggest that you try making this for dinner. It is a high calorie, high fat meal, so I'm not always making it, which can be quite tricky, because I am in love with it's deliciousness.

Ingredients
4 full chicken legs (you can use breast)
4 large pitas

Musakhan

2 large red onions
1 cup extra virgin olive oil
1/4 cup pine nuts (toasted)
2 tbsp ground sumac
1 tbsp tahini sauce
1 tbsp salt
1 tsp black pepper
1/2 tsp ground cardamom
1/2 tsp nutmeg
Parsley and pomegranate for garnish



Method
Slice the onions and let sautee in almost the entire cup of olive oil for around 25 minutes, on low-medium heat. While the onions are cooking, coat the chicken with all the spices and then heat up some oil in a large skillet and cook the chicken for about 25 minutes. You can also bbq grill, or bake the chicken.


Once the onions are done, spread some over each pita and bake in the oven at 350C for 5 minutes, or until it begins to get a good crisp (don't over do it!) Place the cooked chicken on top and garnish with pine nuts and tahihi sauce.

Enjoy!

Chocolate Chip Cookies

As some of you know, I bake and am a creator of yummy things. One of them is my chocolate chip cookie. If you are a cookie connoisseur such as myself, you have likely both seen and made several chocolate chip recipes. Usually the ingredients are the same, but it's the quantity of certain ones that will affect the outcome of this sweet treat. More brown sugar equals a chewier cookie, whereas using all white will bake a crisp cookie with a snap.

Below I am sharing my gooey chocolate chip cookie recipe. Oh, and just letting you know, it's perfect for making Ice Cream Sandwiches!

Ingredients

2-1/2 cup all purpose flour

2 cups chocolate chips (semi sweet or milk)

2 eggs

1 cup salted butter (room temp)

1 cup brown sugar

1/2 cup white sugar

1 tsp baking soda

1 tsp vanilla

Method

Preheat oven to 375C and grease or line parchment paper to cookie sheet.

Using an electric mixer, cream the butter for a minute or two on medium speed. Add white and brown sugars and beat until smooth, about 5 minutes on medium to high speed. Slowly beat in eggs and vanilla.

After a minute, slowly add the baking soda, flour and chocolate chips on low speed (unless you want flour everywhere! hehe) and mix until it becomes a dough. Reserve some chips to press into top of cookies to give that visual yumminess.

Refrigerate for 10 minutes, then scoop out a spoonful at a time and roll into balls. Place on cookie sheet and bake for 10 minutes. 

You'll want the centre of the cookie to be soft. Let the cookies cool for 20 minutes, and you'll have a decadent gooey treat. Makes 20-24 

Enjoy!