Miss Delish

Hey ya’ll

Since I’ve been on a Pinterest binge the past couple weeks, I wanted to do up a little post of all the things I’ve been obsessing over on that dang website.

I am going to try making this a weekly thing but you all know how bad I am at that. So bear with me.

1. Peppermint Mocha Cupcakes
 

Umm, heck yes! My favorite winter drink made into a cupcake? Yusss.

2. Bahn Mi Pizza

Is this a thing?? I am always amazed by the new ways people switch up the basic pizza!

3. These Crockpot Carne Asada Nachos

Nachos are like my holy grail pub food. Plus these ones look all vegetable-ey.

4. Spring Samosas with Sweet and Spicy Mint Chutney

Samosas are one of those favorites that I always forget about. These are a neat twist on the classic Samosa, it uses rice paper wraps instead of pastry, so they’re even guilt free!

5. This Cheesy Artichoke Pumpkin Dip

Serving it in a pumpkin? Priceless.

6. Pumpkin Cake with Candied Pumpkin Seeds Inside

Adorable.

7.  Asian Salmon Tacos

I never thought of using salmon in tacos! What a wonderful idea.

8.  Pan Fried Pork Dumplings

Just yum. Would be perfect for a Dim Sum brunch.

9. This Fudge Sundae in a Cookie Bowl

What the…what?

10. Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle.

Nommmm.

I hope you enjoyed! If you want to keep up with my pins, you can follow me here.

Miss Delish asks:

What are you pinning today?

Have a great day, folks!

Happy Monday Lovelies!

I hope your week is off to a fabulous start!

I mentioned last week that I had made this cake and I am so excited to share it with you, so I am going to get right into it.

I saw this recipe on Pinterest a long time ago and I thought it looked so intriguing! You make up a cake batter, pour it into a pan, and it separates into 3 different layers while cooking. The bottom layer is like a dense cake, the middle is a creamy custard and the top layer is a fluffy, meringue like, cake.

I was hesitant just because Pinterest is known to have some wacky recipes that don’t turn out, so I was glad when I saw that The White on Rice Couple posted a version of the recipe on their site. I modified the recipe from a plain vanilla cake to a sweet and salty Salted Caramel version!

read more…

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.

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-skinned  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.

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)
Tortillas

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!