Tag Archives: Main Dishes

Salmon Pasta with Tangy Dill Cream Sauce

23 Jul

Good morning everybody!

I hope you are all having a wonderful Tuesday so far.

My week has been pretty slow so far but my weekend was really fun! Friday night I went out with my girlfriends for dinner and drinks, it was a late celebration of my Birthday since I was away camping at the time. It’s always so nice to get out with just the girls and have a good time! I didn’t get too crazy because I have a pilates class super early on Saturday morning.

Yes, I am the girl that takes a fitness class super early on a Saturday. Trust me, I seriously question my sanity every Saturday morning when my alarm is buzzing. Having to wake up to an alarm on the weekend is just not natural.

However, after the class I feel energized and relaxed and ready to start the day. Oh and hungry, I’m usually ravenous when I get home.

Then Saturday night we went for dinner and a bonfire out at a friends house. They live on this neat lake and the view from their place is awesome!

Then lastly Sunday was a family day, we went down to Canada Place with the whole fam and tried out Flyover Canada. It was SO much fun.

If you’ve ever been to Disneyland, in the California Adventure Park, there is a ride called Soaring Over California. Basically it’s a 4D movie and you are suspended up in mid air so it feels like you’re actually flying. Very trippy.

I was so excited when I heard they were opening Flyover Canada in downtown Vancouver and I got us tickets right away. The movie has scenes from all over Canada, from cityscape to countryside and everywhere in between.

We all loved it and I kind of want to go back again, hopefully soon!

We ate lunch at the new Cactus Club in Coal Harbour, which is AMAZING. Biggest restaurant I’ve ever seen and it has a ridiculous view of the Harbour and city surrounding it.

Later on I made up this pasta recipe I am going to share with you today!

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Chicken Piccata

16 Jul

Good afternoon everybody!

I hope you’re all having a wonderful day so far. I feel like I’ve been away forever!

We had a great time camping and we’re back all tanned and refreshed. I haven’t cooked anything since we’ve been back but then I remember I made this just before we left and forgot to post it!

Gooooo me!

That right there is organization at it’s finest, but not really.

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Crispy Sticky Asian Chicken {step by step}

10 May

Good Morning lovelies!

A big “Happy Friday” goes out to you all! And a very Happy Mothers Day to all the wonderful Mama’s out there

What do you have planned for the weekend!? I hope all the Mommies out there are being pampered and get to relax for once.

I am going to be making dinner for my Mama and the family and the rest of the time I think I will just relax and enjoy some time with my Mom. She has asked for a roast beef dinner with all the fixings because she doesn’t like making that herself. Ha! Well fair enough, its her one day to choose and I am happy to do it. I will try to take some photos along the way so you can see me make a complete roast beef dinner with Yorkshire puddings and all the rest of the yummy stuff you have along side the beef.

I have a long step by stepper ahead of me here so I am gonna cut the chit chat for today. I want to get some advice on Vegas so I will do more of a chit chatty post early next week.

Okay let’s go!

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Crispy Fried Snapper with Spicy Chipotle Tartar Sauce

4 Apr

Meow everyone!

I hope you are all having a FAB Thursday so far!

This week has been insanity for me. All the BC’ers know that Monday was when the HST went out and PST & GST came back which paired with the long weekend and end of the month, caused me lots of headaches at work. Thankfully it is over and we can move on!

On the bright side (literally) us BC’ers also got some amazing weather over the Easter weekend. It was soo needed after the rainy & dreary weather we’ve had for the past 7 or 8 months. People can say what they want about us being lucky it doesn’t snow here, but over half a year of darkness can be difficult to deal with too.

Since the weather was so great, we got our patio and outdoor furniture cleaned up, and spent the whole day outside. I did a little of this…

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And a little of that…

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Notice I still have the beer. I wish I could say it was the same one, but it really, really wasn’t.

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Borscht

22 Mar

Good afternoon everyone!

It’s Friday!! Thank goodness, I don’t think I’ve ever been more ready for a week to end.

Mr. Delish and I had plans to go up to Kelowna this weekend to visit his sister but the roads are really bad and his brother in law came down with that horrid cold. So needless to say, the trip is off.

Since I now have absolutely nothing planned for this weekend, I’m hoping to get a bunch of new recipes done up for next week! I already have one ready to go, which was a twist on this Magic Custard Cake. It is delightful and I cannot wait to share it with you guys!

Today’s recipe is a bit different than what I usually post because its actually quite healthy and low calorie! I know, I know, that never happens around here. Not on purpose, though. I just post what I eat and if what I eat isn’t healthy, well then so be it.

Don’t get me wrong, I eat fairly healthy for the most part. My daily intake consists of:

Breakfast: Yogurt and a piece of fruit, usually an apple, pear or banana. I don’t drink coffee at all in the morning, usually just lots of green tea.

Lunch: Either a salad or a healthy sandwich on whole wheat with lots of veggies.

Snacks: I have a HUGE bag of this trail mix that I keep at my desk and will snack on if I get hungry during the day or I’ll have another piece of fruit or maybe a protein bar if I’m really hungry.

Dinner: All bets are OFF. I eat really healthy all day so I treat myself at dinner time, of course I’m still careful about portion size and I try to add lots of veggies as well. This is the meal when I can sit down, relax and really enjoy eating, so I am willing to splurge a bit.

Dessert: I do try to avoid dessert but sometimes I will have something if my sweet tooth is calling out. I recently discovered that these little babies only have 80 calories and they’re SO good. So I will have one of those every now and then. Or if I baked something and it hasn’t already been eaten up, sometimes I will have some. I find for me if I make something I am way less motivated to want to eat it, not sure if that happens to you guys!

So that’s pretty much my diet during the day, I know some people might think that’s not the best way to eat but it works for me and that’s really all that matters.

Now we make Borscht!

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Borscht is such a weird word, it’s kind of scary actually. It sounds really…aggressive.

BUT it’s not, it’s really delicious! Some of you may think, ew beets. Honestly, at least with this recipe anyways, the flavor of the beet is very mild. To me it tastes more like a really flavorful tomato soup.

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This recipe was out of my family cookbook (the same place that perogy dough came from) and it is delicious. It is made almost entirely of vegetables and not much else, so it is very low cal. The only thing that adds some calories and fat is if you add the dollop of sour cream like I did.

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Delish.

Miss Delish asks:

Do you splurge on dinner too?

If you bake something yourself are you less likely to eat it like me? or am I weird? (you don’t have to answer the second question.)

Borscht

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 12

Borscht

This is a delicious and healthful soup. My version is blended for a smooth texture.

Ingredients

  • 3 medium beets, peeled and diced
  • 3 carrots, peeled and diced
  • 3 medium yukon gold potatoes, peeled and diced
  • 1 tablespoon vegetable oil
  • 1 medium sweet onion, diced
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and sliced thinly
  • 1 (8 ounce) can diced tomatoes
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for
  • garnish

Method

Fill a large soup pot about halfway up with cold water (about 2 quarts) bring to a boil and then add the diced beets, reduce heat to medium high and allow to beets to cook for about 10-12 minutes.

Add the carrots and potatoes and cook again for about 10-12 minutes.

While the veggies are cooking, heat the oil in a pan over medium high heat. Add the onions and cook, stirring often, until softened and browned slightly, about 8-10 minutes. Add the water and tomato paste and stir to combine, allow this mixture to come up to a simmer and then add it into the soup pot.

Add the cabbage, diced tomatoes and garlic as well, reduce heat to medium low and allow to simmer for 30-45 minutes.

Once the vegetables are soft and cooked through, you will want to blend the soup with an immersion blender, or by putting the soup into a blender in batches.

Return to the pot and bring to a simmer. Season to taste with salt and pepper. Serve in bowls with a dollop of sour cream and some diced parsley for garnish.

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