Tag Archives: Appetizers

Lemony Honey Mustard Chicken Skewers

11 Jul

Good morning lovelies! I hope everyone had a fab evening and is off to a good Wednesday.

Last night Mr. Delish and I had my birthday dinner at a place called Stonegrill. It is sitting right on False creek and on Granville Island so it has amazing views. We went for a fairly late dinner by the time we both got home from work, so we got to see an amazing sunset. I’ll tell you more about our dinner in another post.

The other night we were getting ready  for dinner and since it was smoking hot here all day, we decided we wanted to make something light and healthy for dinner and we definitely didn’t want to turn on the stove to make anything. We decided to make these chicken skewers and they totally hit the spot!

Best of all? They were super easy to make! I started of by chopping up some boneless skinless chicken breasts into cubes and then threw them in a ziplock bag with some lemon juice, mustard, honey, olive oil and salt and pepper. Let it marinate for a few hours, stick them on some skewers and grill them up!

So easy and delicious. These would be great as an appetizer as well although we had it for our main course.

I also made a yummy salad to go with it and some grilled zucchini, I’ll share the recipe for the salad tomorrow so make sure you check back!

I wanna know….

What is your favorite go to summer meal?

Where was the last restaurant you went to and how was it?

Hope everyone has a great night! Oh ya, make these skewers, you won’t be sorry!

Lemony Honey Mustard Chicken Skewers:

Makes 4 skewers

4 metal skewers or 4 wooden skewers that have been soaked in water for a few hours

2 boneless skinless chicken breasts, cubed

Juice of two lemons

1/2 cup olive oil

1 tbsp whole grain dijon mustard

2 tbsp honey

2 cloves of garlic, minced

1 tsp salt

1/2 tsp pepper

2 tbsp minced chives


In a large ziplock bag, add all the ingredients except for the chives, zip the bag closed and then squish the chicken around to mix in the marinade. Refrigerate for 1-3 hours.

When you are ready to cook, skewer the pieces of chicken evenly on the 4 skewers.

Heat up your grill to around 400 degrees and then grill your chicken evenly on all sides until they have nice char marks and are cooked through, about 10-12 minutes.

Either leave the chicken on the skewers or remove it to a dish, garnish with the minced chives and enjoy!


Ham & Cheesy Pizza

6 Jun

Good Morning Everyone! Happy HUMP day!! Hehe I really wanted to say that!

I hope everyone is having a fabulous day so far! I started off my day with a nice healthy breaky of Overnight Refrigerator Oats. I told you guys about this on Facebook about it last night and I did end up making them.

The recipe calls for oats, chia seeds, greek yogurt, Milk and whatever flavorings/sweeteners you want. I did really enjoy it but I have a couple things I want to change, first thing is next time I would nix the yogurt, it was too tangy in my opinion. Since I am assuming they added the greek yogurt for the protein factor, I think I might sub in some protein powder next time.

Secondly, I didn’t have chia so I didn’t add it, but I forgot to adjust the amount of liquid I added, so it turned out a bit runny. It was still good but I think I could make it much better. Once I get it up to my standards, I will definitely post the recipe here.

As far as this recipe goes, I wanted to give everyone a yummy pizza recipe that is not so exotic! After some comments on my Butter Chicken Pizza recipe from yesterday, I realized there are a lot of people that live in areas that don’t carry some of the more hard to find ingredients like the butter chicken sauce and sriracha. This recipe contains all ingredients that you should be able to find easily, and it’s also kid friendly!

I mean, I don’t have any kids so I didn’t test this with a kid, but I can’t see how they wouldn’t like ham & cheese pizza!

My favorite is the crunchy cheese around the edges, om nom.

Have I ever told you how much I love pizza? No. Oh Okay, I really love pizza. Like really love it and can eat it everyday of my life.

I’m done.

Come back tomorrow for an awesome giveaway, peeps!


Ham & Cheesy Pizza:

Serves 3

1 prepared pizza crust on a non stick cookie sheet (not cooked) my recipe is below

1/2 cup pizza sauce, use your favorite brand or homemade if you’re crafty like that

2 cups grated mozzarella

1 cup chopped deli ham

6 slices havarti cheese


Preheat your oven to 400 degrees.

Spread the prepared pizza crust evenly with the pizza sauce, leaving a 1/2 border around the sides. Top the pizza sauce with just a small sprinkling of cheese, this helps the other toppings to stick.

Add the ham evenly and follow with the slices of havarti cheese and then top with the remaining mozzarella.

Bake in the preheated oven for 15 minutes, then reduce the heat to 375 and cook for another 5-7 minutes until the cheese is beginning to brown and the crust is golden.

Remove to cool for 4-5 minutes in the pan and then remove to a board and slice into squares.

Enjoy! My Pizza dough recipe below.

Thin and Crispy Pizza Dough:
makes one large pizza dough (size of a regular cookie sheet)

1/2 cup lukewarm water
1/2 tsp sugar
1/2 tsp Yeast
1/2 tsp salt
3 tbsp olive oil
1 1/2 cup flour

In a large bowl, dissolve sugar in water and then sprinkle the yeast over the water. Allow to sit for 10 minutes.

After the 10 minutes is up, add the salt, oil and 1/2 cup of flour, stir until smooth. Add another 1/2 cup of flour and stir again, if the mixture is still very sticky add in a little more flour and begin to kneed. Kneed for about 5 minutes, adding more flour if needed, until the dough becomes soft and elastic. Best thing about this recipe? It doesn’t need to rise! Throw it in a pan, add toppings, bake and enjoy.

Brie and Fig Bites

15 Feb

Couple things…

1. Has everyone entered my giveaway?!?! Make sure you do. It ends tonight and I will announce the winner tomorrow at noon PST.

2. I’ve been watching this little snookum for the past few days while my parents are away in Mexico.

Since my mom is normally home most days with her, she isn’t really used to being left at home all day. Which is what happens when she stays with Mr. Delish and I, since we both work full time. So my Mom and I decided that we would take her to doggie daycare a couple of the days while they were away, just so she wouldn’t be pent up in the house all day long.

So yesterday I dropped her off in the morning on the way to work and I was totally amazed at how awesome the place was. Just doggies running around in a huge yard of cedar mulch. There was a bunch of big toys in the yard for the dogs to run around and play on. Seriously, it looked like the most fun ever. So I picked her up after work (over 9 hours later) and they told me that she literally played the entire day. Like didn’t rest once.

Usually she’s all over the car trying to get into the front seat and just being plain crazy, but when I took her home last night she passed right out and then didn’t want to get out of the car. I had to carry her inside and she ended up just sleeping downstairs because she was too lazy to walk upstairs.

I swear she’s been sleeping ever since.

3. Our Valentines day dinner was SO delicious last night! Anyone that lives in the Vancouver area, I highly recommend that you try Pearl Urban Bistro, which is on White Rock beach. Very yummy.

4. I have the easiest almost non-recipe for you today. Let’s GO!

Roll out a sheet of puff pastry.

 Stick the pastry square into a mini tart pan, the ones I have are little individual ones but you can also use those mini muffin type pans.

My tarts look pretty rough, hey? I must have been impatient every day of my life that day. That’s okay they still turned out pretty in the end.

Stick a piece of brie in each tart.

Top the brie with about a teaspoon of fig preserves.

And bake them in a preheated oven for a few minutes.

Mmmm sweet and cheesy and gooey. Perfect!

I ended up serving mine with a drizzle of reduced balsamic vinegar (which i forgot to take a picture of!)

They’re sweet and salty and the perfect bite size.


Brie and Fig Bites:
Makes about 20 tarts

1 sheet (half a package) all butter puff pastry, defrosted
1/2 cup brie, cut into 20 equal pieces
1/4 cup fig preserves

Preheat your oven to 350 degrees.

Grab your defrosted puff pastry sheet and cut into 20 equal squares. Place each square into a mini tart pan and top with a piece of brie and about a teaspoon of  the fig preserves.

Bake for about 12-13 minutes until puffed and slightly browned. Allow to cool slightly, about 2-3 minutes, before removing them from the pan.

BBQ Chicken Stromboli

2 Feb

Okay so is anyone else confused by this whole Groundhog thing? In Canada, our two veteran Groundhogs both came out of the ground and DID NOT see their shadows, hence we will have an early spring. YAY?

No, not quite. In the US, the resident Groundhog from Pennsylvania came out of the ground and promptly saw his shadow and is predicting 6 more weeks of winter.

What the what? I’m not sure which furry friend to believe.

On one hand my fellow Canadian Groundhogs Shubencadie Sam and and Wiarton Willie are telling me it’s almost flip flop season. Meanwhile Punxsutawney Phil, who seems like an equally trusted source, is saying that I’m going to have to keep wearing my boots for another 6 weeks.

Okay so on a non-groundhog related note, the other day I told you guys about that Stromboli that Lauren made which basically blew my mind. I posted my step by step pictures of the exact one that Lauren made and now, as promised, I will show you my spin on the recipe.

This recipe would be excellent for this weekends Super Bowl! Your friends and family will scarf it all down so make sure you make a few. You can easily play around with the flavors and just use your favorite pizza toppings. 

Start by rolling out your dough on a 9 x 13 baking sheet lined with parchment paper.

Spread your favorite BBQ sauce on just over half of the dough, leaving a 1 inch border around the whole thing.

Now if you’re smart and organized, you would add half of the cheese at this point, but I’m silly and I forgot. Don’t be like me.

I added the chicken first and then the cheese, and it seemed to work out just fine.

Now toss on the caramelized onions.


Now add the cilantro and the rest of the cheese.

Okay, now its time to roll. Start by folding in the short ends.

Now grab and egg and beat it. Using a pastry brush, brush the open edge with some egg wash.

Now roll it up as tightly as possible.

Look at this cutie.

Now cut some diagonal slices into the top of the roll, and brush the whole thing with more egg wash.

Sprinkle with some freshly grated Parmesan cheese and some chopped fresh parsley.

I think it looks pretty good already!

Bake for 8-10 minutes until crisp and browned on the outside and freaking molten lava hot on the inside.

I strongly suggest waiting about 3-4 minutes for the cheese to cool before you cut into this to avoid potential third degree burns to your taste buds.

Mmmm cheesy.

This just in! The groundhog from Syracuse, Charlie G. Hogg, has decided that Spring will come early this year! I say 3 against 1. In your face, Punxsutawney Phil.

BBQ Chicken Stromboli:
Serves 4 as a meal or about 8 as an appetizer or snack

1/2 lb pizza dough (use your favorite store bought dough or you can use my easy recipe)
2 cups BBQ sauce
3 cups chopped cooked chicken
3 cups freshly grated mozzarella
1/4 cup caramelized onions
1/4 cup chopped cilantro
1 egg beaten
2 tbsp freshly grated Parmesan
2 tbsp minced fresh parsley

Preheat your oven to 500 degrees and place the rack in the center position.

In a medium bowl toss the chicken with about half of the BBQ sauce and set aside.

Roll out your pizza dough on a 9×13 baking sheet lined with parchment paper.

Spread the remaining BBQ sauce on just a little more than half of of the dough, leaving about a 1 inch border around the whole thing.

Sprinkle on half of the mozzarella, followed by the chopped BBQ chicken.

Add the caramelized onions, cilantro and the rest of the mozzarella.

Fold in the short ends slightly and then brush the open long side with egg wash.

Roll the whole thing up lengthwise into a tight roll and place it with the seam side facing down. Using a sharp knife, slice into the top of the roll diagonally about 5-6 times. Brush the whole roll with egg wash and then sprinkle with the Parmesan and parsley.

Bake for 8-10 minutes until browned and crisp on the outside. Warning, the cheese is going to be freaking hot, so let it rest for 3-4 minutes before slicing into pieces.

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Caramel Corn

1 Nov

Okay this might be a little late since Halloween is now over, but what can I say, I decided to make this at the last minute. Unfortunately, the entire batch of caramel corn was demolished before I even got the recipe posted.

I think that’s a record.

This caramel corn recipe is great for many reasons. First of all it’s quick and easy, so that leaves me more time to eat all the leftover Halloween candy while watching re-runs of extreme couponing. What the heck is up with that show anyways? Secondly, the caramel stays slightly soft so you can actually eat all 8 cups without having to give your jaw a break. Lastly, a lot of butter and brown sugar in this recipe, which helps my jeans to become incessantly tight….wait.a.second?

There are so many reasons to eat this and almost none not to…

So make it.

Eat it.


You’ll thank me later.

Caramel Corn:
Makes about 8 cups

8 cups of freshly popped corn
1 cup Butter
2 cups Brown Sugar
1/2 cup Light Corn Syrup
1/2 tsp Salt
1/2 tsp Baking Soda
1 tsp Vanilla

Preheat your oven to 225 degrees and have your popped corn ready in a very large ovenproof bowl.

In a large saute pan or pot, melt the butter and brown sugar over medium heat until completely melted. Add the corn syrup and salt and stir to combine. Bring to a boil and allow the mixture to boil for 5 minutes without stirring. Remove from the heat and add in baking soda and vanilla (be careful, as the mixture might bubble up and steam.) Immediately pour the caramel over the popped corn and stir to coat the corn in the caramel mixture.

Bake in the preheated oven for 45 minutes, removing to stir every 15 minutes. Allow to cool completely and devour!

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