Over the years I have been invited to my share of Potlucks and funnily enough I always have a hard time deciding what to make. I come up with fifty billion ideas and reject them all within a matter of minutes. Too expensive, too spicy, too time consuming, too weird and so on and so on until it’s the day of the Potluck and fortunately I finally remember this salad.
Years ago my mom gave me her cookbook of handwritten recipes. I love it and sometimes flip through just for the memories. There are blobs of oil, smears of chocolate and a thin dusting of flour on some pages. Plus my mom’s unique handwriting that I spent hours as a child and teen trying to imitate. Some recipes are so familiar I can almost taste them by looking at the pages, conjuring up images of me and my sister licking beaters of delicious, dripping batters. Continue Reading »
One of the things that keeps my husband from getting too homesick is the amazing fish we have here on the West Coast. Honestly, I can’t think of a more comforting meal for an Islander (East or West) then fish and chips. So it was brutally disappointing when the fish and chip dinner we went out for was utter crap. Normally I would say something but we were at the end of a long outing, had hungry kids and it just felt like more effort then eating what was tolerable and calling it a night.
Fortunately, I had bought some Pacific cod earlier that day and the next evening I decided to make up for our horrible dinner, especially since I felt responsible for picking the restaurant… Continue Reading »
Waffles figure heavily in my meal plans. I love em, can whip up a batch fairly quickly and they can be a great dinner too. Hubbers is a purist so he prefers the plain old waffle (he doesn’t like butter with crab or put dressing on salad…) Me, well I can’t look at a recipe or meal without my brain tick ticking on ways I can make it yummier or different or healthier. In this case I had an abundance of apples and a hankering for cinnamon. Continue Reading »
I realize this doesn’t sound like typical food served at a three year olds birthday party. Instead of this being a toddler event, we had decided to throw a BBQ for all the people that are a part of my little guy’s life. We’re super fortunate to have a great group of people surrounding us that all adore my son and help out any time I’ve needed it, especially with Huberoo out of town. This was as chance to celebrate one of the best things in my life, my darling son and a celebration of the amazing group we have in our lives. And with any gathering in my home this meant I had to feed these lovely folks some damn good food. Continue Reading »
When I decided that I was finally going to start a cooking blog ( late bloomer) I swore I was never going to start a post with shopping at a farmers market and being inspired by local ingredients. Let me be clear, I love inspiring fresh ingredients and I totally support local but there are 50 000 other blog posts that start exactly that way. Continue Reading »
It’s unseasonably warm here so I thought it was the perfect time to share an easy dinner that requires almost no cooking and tastes like BBQ mastery, at least in my humble opinion. I’ve made a quick mustard based BBQ sauce that comes together in 15 minutes and makes anything taste good. Combined it with rotisserie chicken and topped with it all with a Cilantro and Lime Coleslaw, making sandwich heaven.
The sauce is inspired by traditional Carolina pulled pork. I am in awe of their devotion to tasty meat and the amazing sauces that flow out of that area. I will probably never own a smoker, become a pit boss or devote my life to the BBQ cause but I do want to create my own little version. I’m sure they would roll their hickory smoked eyes at me for my short cuts and use of chicken, but this is a damn tasty sandwich that is maybe a little on the healthier side.
I made this while my mom was visiting, she enjoyed every bite and we were divvying up the last delicious mouthfuls. There is a bit of a zing to the sauce so for my son I combined his chicken with a tomato based sauce. He of course ate the mustard sauce proving my extra steps completely unnecessary.
I’ve listed both the recipe for the sauce and the coleslaw in this post because they do go so well together but they would be equally delicious on their own. The slaw is tasty, light and makes a great side and the BBQ sauce could make my shoes edible.
I have made a recent change to the BBQ sauce recipe. I found that without cooking the onions first the sauce needed more time. Since I want this to be quick I’ve added the step of cooking the onions making the sauce yummier faster.
Mustard BBQ Sauce
1Tbsp Olive Oil
1 cup mustard
1/2 cup finely diced onion
1/2 cup brown sugar
1/2 cup white vinegar
3 cloves finely diced garlic
2 tsp chili powder
2 tsp soya sauce
salt to taste
In a saucepan over medium heat cook the onions until they have softened and start to become translucent. Add the garlic briefly cooking then combine in all the ingredients. Allow to simmer for at least 15 minutes, stirring occasionally. Season with salt to taste. The flavours develop more with cooking so if there is time, let it hang out for as long as possible
Cilantro Lime Coleslaw
2 large carrots peeled and grated
2 cups finely chopped cabbage
1/3 cup roughly chopped cilantro
1/2 an avocado
1 tbsp mayo
juice from a small lime
1 tbsp vinegar
1/2 tsp cumin
salt to taste
Combine the carrots, cabbage and cilantro in a large bowl. In a separate small bowl mash the avocado getting it as smooth as possible then mix in the remaining ingredients. Toss the dressing and cabbage mixture. Coleslaw to me seems to taste better once it has had a few minutes to mingle with the dressing so I suggest tossing the salad at least 5 minutes before using.
If avocados are unavailable increase the mayo to 3 tbsp and keep the rest of the recipe the same
For the sandwiches combine 4 cups of hand pulled chicken with the sauce. I used leftover chicken from roasted chicken I made. For a quick dinner a rotisserie chicken would work perfectly here. Pile the saucy chicken on your favourite type of bun and top with the coleslaw. Enjoy!!
A Banh mi is a popular Vietnamese sandwich that has inspired many creations and has become familiar in most parts of the world. It’s a crusty French roll filled often filled with pork, chicken, fresh crunchy vegetables, herbs and a little spice. Basically a massive amount of flavour packed into an amazing sandwich and if you try one you immediately understand why so many people love them.
I thought the idea would translate into an amazing burger and these have quickly become a favourite in my house. The flavours all combine so wonderfully; crunchy pickled vegetables on top of a soy, ginger and garlic flavoured patty then a spicy mayo to tie it all together.
I have made these for friends and family and each person has declared it one of their favourite burgers ever. In fact, if I ever have my dream come true and own a little restaurant/shack this will most definitely be on the menu
This post has been updated with new photos and some editing to my initial writing (I spelled Sriracha wrong…). The recipe has not changed 🙂
350 grams ground pork (1 package)
350 grams ground chicken thigh (1 package)
1/8 cup finely sliced green onion
2 cloves crushed garlic
1 thumb of ginger finely diced
2 tbsp soya sauce
1/2 cup panko bread crumbs
salt and pepper
In a large bowl combine all of the ingredients, folding them together by hand, then form into patties. In a non stick pan over medium low heat brown one side about 5 minutes. Flip the burger and cover the pan with a lid. Continue to cook another 5-7 minutes or until the burger is cooked through.
1 cup water
1/4 cup white vinegar
2 tablespoons sugar
2 teaspoons salt
1 cup thinly sliced carrots
1 cup thinly sliced radishes
1 cup thinly sliced cucumber
1/4 cup roughly chopped cilantro
1/4 cup roughly chopped basil (I like mint in here too)
Heat the water, vinegar, sugar and salt in a small saucepan until the the sugar and salt dissolve. Pour over the cucumber, carrots and radishes and allow them to sit for at least an hour before using. Just prior to serving pour off the pickling liquid and mix the pickled vegetables with the cilantro and mint.
2 tbs mayo
2Tbsp plain yogurt
a healthy squeeze of sriracha
1/4 tsp salt
Mix all three ingredients together in a small bowl. I have used Sambal because it’s what I had in my fridge but it’s pretty potent so it needs to be used fairly sparingly
Smear the bun with the spicy mayo, then top the burger with the pickles and enjoy!!
I’d love to hear your thoughts on this or any of my other posts. Also come and check out my Facebook page MyWeeklyDish for nightly meal inspiration
I hope you love this inspired burger as much as I do 🙂
Taco salads are great for so many reasons. They’re easy to make, taste fresh and delicious and feel satisfying. I usually always make mine with chicken but in my goal to reduce our meat intake at home I thought I would try to make a vegetarian version. One of my biggest pet peeves about vegetarian cooking is when a recipe just takes out the meat and calls it a day. I feel like I can tell that something is missing so I wanted a salad that can stand on its own and that you wouldn’t even consider adding chicken to. I think I nailed it and I hope it’s a hit at your home too.
The dressing has a tonne of flavour and would be a great vinaigrette for any salad. There’s lots of fresh vegetables and enough protein that you feel completely satisfied. Minus the cabbage and salad greens and this would even be a great salsa. Even though my son can handle a bit of spice I added the jalapeño after removing a portion for him. He loved it and finished his plate.
Juice of 1 lime
1 tsp Agave or honey
2 Tbsp Canola Oil
1 1/2 tsp cumin
1/2 tsp chili powder
1 clove finely chopped garlic
salt to taste
In a large bowl combine all the ingredients and thoroughly whisk together.
1 540ml can of black beans, rinsed and drained
1 cup roughly chopped cilantro
1 cup diced red pepper
1 cup cooked corn
1 cup diced tomato
2 cups shredded purple cabbage
1/2 a finely diced jalapeno
I used frozen corn cooked in the microwave for 3 minutes and then drained.
Add all of the ingredients to the bowl with the vinaigrette and allow it to all mingle and fall in love. I let mine sit about 15 minutes before serving.
You can stop here and this is a great vegan salad that stands completely on its own. For our dinner we layered the bean salad on organic salad greens, topped with tortilla chips and a sprinkle of grated cheese. It was awesome, delicious and so easy to make. I will definitely make this a part of our regular meal plan.
This was an experiment based on the fact I did nothing Eastery food wise but knew that lots of people would have left over boiled eggs. I have never tried a scotch egg but have been fascinated (really??) by them for way too long and finally decided to try my hand at making them. Typically they are made with pork sausage and deep fried. Since I like to eat lighter fare but love the idea I thought chicken sausage would work perfectly.
They were super yummy and my son loved them. I see them being a great brunch item or as part of a lunch. I’ve seen scotch eggs on menus as part of a ploughman’s lunch, which are generally meats, cheeses, pickles, bread and a bit of salad. I think lunch guests would be impressed with a spread like that and honestly they aren’t much work.
7 Free Range Eggs
1 package (400g) of ground chicken thighs or ground turkey
2 tsp salt
1/2 tsp ground sage
or 3/4 tsp poultry seasoning to replace sage to thyme
1 tbsp brown butter
1 cup panko breadcrumbs
1/2 tsp paprika
Preheat the oven to 350F
In a large saucepan cover six of the eggs with about an inch of water. Bring the water to a rolling boil, reduce the heat to low and cover with a lid. Cook for six minutes and then place the eggs into cold water.
In a mixing bowl combine the ground chicken with 1 tsp salt, and the spices. In a small sauce pan over medium low heat melt the butter and allow it to become brown without it burning. Add the browned butter and mix in to the ground chicken mixture.
In a shallow bowl combine the panko, paprika and 1 tsp of salt. Prepare a breading station with three bowls. The first has your sausage mixture, second the last egg beaten, and the third is the panko mixture. Also have a sheet pan ready for your finished eggs. I lined mine with parchment paper but they aren’t messy.
Remove all the shells from the eggs and one at a time cover in a thin layer of the sausage. Place it next in the egg bath and roll it around. Then move the eggy egg to the panko and roll the egg around gently to form a crust. Place on the baking sheet and move on to the next egg.
Once all your eggs are ready place in the oven and cook for 20-25 minutes making sure the sausage is thoroughly cooked.