Archive | May, 2012

Butternut Squash Ravioli with Brown Butter and Sage

18 May

Happy Friday Everyone!

What’s everyone doing this weekend? For all the Canadians out there it is May long weekend, so we get Monday off of work! Wee. As I said yesterday, we are going camping this weekend and I’m really excited, 5pm can’t come soon enough!

I have another really easy recipe for you today, the recipe uses store bought ravioli, butter, sage and Parmesan…and that’s it! Easy peasy, people.

This is really simple but seriously, the taste is amazing. Brown butter is one of life’s little miracles. It tastes buttery (obviously,) rich, sweet and nutty and it will spend a moment on your lips and a lifetime on your hips. That’s okay though, I don’t mind a little junk in the trunk.

Top it with a little Parmesan cheese and this will change your life.

Butternut Squash Ravioli with Brown Butter and Sage:

Serves 4 as a first course or 2 as a main course

2 tbsp salt

1 lb storebought butternut squash ravioli

1/4 cup salted butter

2 tbsp chopped fresh sage

1/4 cup freshly grated Parmesan cheese


Bring a large pot of water to a boil and add the salt and ravioli. Cook as per the package directions.

In a saucepan, melt the butter over medium heat, add the sage and reduce the heat to low. Allow the butter to bubble up and brown, stirring occasionally. When the butter is a light golden brown color remove from the heat and set aside as it will continue to cook a bit from here.

When the ravioli is cooked, drain it off and add to the butter mixture. Toss to coat and then serve topped with some of the freshly grated Parmesan.

Coconut & Strawberry Breakfast Parfaits

17 May

Good morning everyone! This is my first official post on my new blog and I love it.

I am getting geared up to go camping this weekend which pretty much means packing yoga pants, a book, margarita fixin’s and beer and NOT packing makeup, a blowdryer, healthy food or my dignity.

It’s going to be a great weekend ya’ll.

In fact, this non recipe would be great for camping because it doesn’t involve cooking. Well unless you count toasting coconut, which you can always do over the open fire and get back to your caveman roots…or maybe just set your beat up uggs on fire, that’s probably what I’ll end up doing.

Basically this recipe requires you to dump some things into a bowl and eat, which is really my idea of a recipe!

Coconut & Strawberry Breakfast Parfaits:

Serves 4

1 cup sweetened shredded coconut

3 cups sliced fresh strawberries

2 cups Coconut Greek Yogurt (if you can’t find coconut yogurt I suggest using vanilla and mixing in some shredded coconut)

2 cups of your favorite granola

Heat a saute pan over medium high heat, add the coconut and toast until golden brown 4-5 minutes, stirring often. Remove from the pan and set aside to cool.

Grab 4 serving bowls and start by adding 1/4 of the strawberries into each bowl. Top with 1/4 of the yogurt and 1/4 of the granola. Finally, top with 1/4 of the toasted coconut.

Dig in!


P.S I only wear uggs camping these days, I promise.


What are you all doing this weekend?


Welcome to my new home!

16 May

Today is a good day.

I am so excited to announce that my new site that I have been blabbing about on Facebook, is finally up and running! I am proud to say that I did the redesign almost completely on my own. I did have a little help from my more technically inclined friends. But the design itself is mine and I coded my little heart out getting everything to work properly. I think the fact that I did this myself, made the end result that much more satisfying.

You will notice a few things have changed (for the better of course!)

So whenever I post about Beauty, the post will automatically show up under the beauty tab as well as on the homepage. The same goes for when I post about how much I ate on the weekend or the new way Mr. Delish has found to drive me nuts, those posts will be under Confessions.

Hello, I should have called it the psych ward. Maybe I’ll keep that in mind for the next re-design.

I also changed up the complete recipe index to be named Yumminess, just because I don’t regularly use the word index in my daily vocab but “yumminess” is in there a lot.

Click on Yumminess and you will find all the different categories of recipes on my site, click on a category and a list of all the recipes under that category will come up. This pleases my OCD.

Everything else is fairly similar. I may be making some other minor changes over the next couple of weeks as well.

I’m so excited about the new design and I hope you like it too! Please let me know what you think, if you have any questions or find anything that isn’t working correctly.


Lemony Oven Poached Salmon

10 May

So on one of my usual The Chew marathons, Michael Symon (CUTIE) was cooking salmon in a way I had never seen before. He baked the salmon at 200 degrees! WTF 200 degrees? I was intrigued and a little frightened.

Finally the other night I decided to try it. Mr. Delish messily de-boned and de-skinnedĀ  the salmon, and yes I realize neither de-boned or de-skinned is a word.

Anyways, Mr. Delish made a big mess of salmon which was making my germophobia and OCD get slightly out of control. We cut it into pieces, topped it with some olive oil, salt, pepper and lemon juice. Then I stuck it in the low oven and said a little prayer.

As Micheal Symon kindly told me via TV airwaves, the salmon will look like it is almost not cooked when you pull it out of the oven. I was afraid but the moment we dug into it, I was sold. That was the most delicate and moist (I’m sorry there is really no other word for it) salmon I have ever eaten. The only thing I would say is that if you like your fish flaking apart and cooked completely through, this isn’t for you. It basically cooks it to a medium so the center is slightly rare.

If you are adventurous, try it! I think this would be a great way to cook for someone who isn’t a huge fan of fish because the longer you cook fish, the fishier it will taste, therefore this method keeps the fish tasting like the sea, but not fishy at all!

Make it tonight and impress/frighten your family :)

Lemony Oven Poached Salmon
Serves 6

One side of salmon, skin off and de-boned, cut into 6 pieces
1 tbsp salt
1 tsp pepper
3 tbsp olive oil
Juice of half a lemon

Preheat your oven to 200 degrees and place the oven rack in the center position. Line a baking sheet with foil or parchment paper.

Lay your salmon pieces out on the prepared pan and season with salt and pepper. Drizzle with the olive oil and then the lemon juice.

Bake in the preheated oven for 18-20 minutes. The salmon will still look almost the same as when you put it in. The very center will be slightly rare but the outside will be cooked through.

Crunchy Coconut Shrimp Tacos

6 May

I made these little guys over the weekend, and because I was so focused on eating krispy kreme’s at 11pm, I didn’t actually get any proper pictures with my camera. I did take a couple photos on my phone and put them on instagram, so I will use those for this recipe.

Please don’t judge me. I’m talking about the camera and the krispy kreme’s.

These were crunchy, sweet, a little spicy from the salsa and creamy from the guacamole and sour cream.

Seriously make these and then eat them ASAP.

Crunchy Coconut Shrimp Tacos:
Serves 6

1 lb large Prawns
3 Cups Panko Breadcrumbs
2 Cups Sweetened Flaked Coconut
1 cup Flour
2 Eggs
2 Tbsp Water
Salt and Pepper
Canola Oil (for Frying)

Pour the Flour into a shallow dish and season with salt and pepper. Beat the eggs and water in another shallow dish. In one last dish add the Panko breadcrumbs and coconut. Bread the prawns by first coating in the seasoned flour, then dipping in the egg and lastly coating with the coconut and panko mix, make sure to press the panko/coconut on to each prawn to coat well.

In a heavy bottom pot pour about 2 inches of oil. Heat over medium high heat, it’s ready when you drop in a breadcrumb and it sizzles and bubbles right away. Fry the prawns in small batches, and set aside on a stack of paper towels to absorb excess oil.

While still hot, season with salt to taste.

Serve in warmed tortillas with salsa, guacamole and sour cream!


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