The BEST Cedar Plank Salmon with Mustard Rosemary Glaze

I am not joking. Many of you will know me for my bad “pun-y” jokes; this is no joke! I have shared this recipe with people before this post and they all agreed with me. Yummy!

Simple. Delicious. That cedar smell….. Le sigh… Cannot be beaten!

I purchased a wonderfully thick plank from Loblaws and have had it sitting around the house for a while. I soaked it for approximately 7 hours. Mind you… It was too big for my sink and biggest cookie sheet so I had to rotate it every hour in the sink! It all worked out just fine, never fear! 

 My salmon was also a buy from Loblaws and it was a wonderful piece that I cut into three. My dad however swears by the darker salmon you can purchase at Costco. He had to agreed though that my piece in my marinade was devine!

Also, fresh rosemary is key. You just can’t beat it!

Here we go! Found on theenchantedcook blog. 


  • 1/4 cup whole grain mustard
  • 2 Tablespoons Dijon mustard
  • 1/4 cup brown sugar
  • 2 Tablespoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon apple cider vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 Tablespoon fresh rosemary


  • In medium bowl whisk all ingredients together. If desired, reserve a small amount of sauce for dipping later.
  • Place salmon in shallow baking dish and pour rest of sauce over. Allow to marinade about 30 minutes in refrigerator (I think mine was in for about an hour).  
  • Place cedar planks on grill for approximately 3 minutes, then flip the planks over and place salmon on them. Close lid and cook for approximately 15-20 minutes or until salmon is cooked through (obviously it is fish and cooking times may vary depending on how thick your pieces are).

Happy Munching!!!



Olé, Olé, Olé! Taco (seasoning) Tuesday!

This Taco Tuesday I am going to give you two brand new recipes to use Taco seasoning in, but no shell in sight!  

 Do you have a member of your family (like me) that does not like tacos? (*cough* daddy *cough*) The mess… all the food in one bite and they are a sectioned eater… Well then these recipes are for you!

They are both so extremely simple that they should be illegal! Then the real kicker is that they are yummy to boot. What is great about Taco seasoning as well is that they can be bought “regular” or “hot & spicy”, depending on the people you are feeding. I recently bought 4 packs for 5$ at Loblaws so I am stocked up!

The first of my recipes today is the Easy Taco Bake!


  • 1 pound ground beef
  • 15-oz. can tomato sauce
  • 1-1/4 oz. package taco seasoning mix
  • 3 cups elbow macaroni, cooked
  • 8-oz. container sour cream
  • 1½ cups shredded cheddar/mozarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • Garnish: chopped green onions



  • Preheat oven to 350 degrees and lightly grease a 13″x9″ baking dish.
  • Brown beef in a skillet over medium heat; drain. Stir in tomato sauce and seasoning mix. Bring to a boil and remove from heat. Combine cooked macaroni, sour cream and ½ cup cheddar cheese in a large bowl. Add the beef mixture to the macaroni mixture and stir to combine.
  • Spoon macaroni mixture into the prepared pan and sprinkle with remaining 1 cup of cheddar cheese and Parmesan cheese.
  • Bake, uncovered at 350 degrees for 25-30 minutes, or until hot and bubbly. Sprinkle with chopped green onions for garnish. I also broil the top a little bit since I enjoy the cheesy topping like that 🙂

Yummy!! Was gobbled up!

Second recipe is this easy Southwest Shrimp Salad with Honey Lime Dressing.


  • 1 pound shrimp, peeled and deveined
  • 2 tablespoon taco seasoning
  • 1 tablespoon olive oil
  • 6 – 8 cups mixed lettuce leaves
  • 1 pepper, deseeded and cut into strips
  • ½ half cup red onion, diced
  • 1 avocado, cut into bite size pieces
  • 1 jalapeno peppers, deseeded and cut into bite size pieces
  • 1 tomato chopped up
  • 1/2 cucumber chopped up
  • Dressing Ingredients:
  • ¼ cup of sour cream
  • juice and zest of one lime
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 2 – 3 teaspoons taco seasoning mix



  1. In a small bowl or cruet, combine the sour cream, lime juice, lime zest, oil, honey and taco seasoning. Stir or shake to combine. Place in the refrigerator to chill while you prepare the rest of the salad.
  2. Place the shrimp in a container with a lid. Sprinkle the taco seasoning over the shrimp. Place the lid on the container. Shake to coat.
  3. Heat olive oil in a frying pan over a medium flame. Add shrimp to the pan, making sure they lie flat and do not over lap. Cook for 3 minutes, or until the side touching the pan starts to turn pink. Flip the shrimp and cook for another 3 minutes. Remove the pan from the heat and allow the shrimp to cool.
  4. In a large bowl combine lettuce, peppers, onion, avocado, and tomatoes. Add shrimp and cheese.
  5. Just before serving, pour dressing over the salad and toss.

Happy munching!!!

Raspberry Sangria

Yesterday my MOH invited me to a lovely backyard BBQ at her home not minutes away. 

As per BBQ culture, it was a BYOB and I decided to wing a Sangria recipe.

The results were fantastic. I am not a fan of red wine so I knew white or rosé were my options and therefore had to think of what would go well with one of those options.

I had raspberries left over from the Chia Raspberry Lemonade and my fall back summer drink is Ameretto and Lemonade. Therefore, my intentions were to head straight for the lemonade section at my grocery store. I was pleasantly surprised to find they make a raspberry lemonade and I was sold. All that was left was to add another hint of flavour and so I chose mint. The “fruits” of my labours were scrumptious. 

This recipe comes from my own brain and as such there is no link for you to directly reach it….. Sorry not sorry 🙂

Here we go! Sorry there are no pictures of the ingredients, but I’m sure you’ll be ok 🙂

You’ll need:

  • 1 bottle white wine – I bought the grocery store Yellow Tail
  • 1 bottle Simply Lemonade Raspeberry Lemonade
  • 1-1/2 cups raspberries
  • Two sprigs mint

Tear the mint leaves and throw them into your pitcher. Put the raspberries into the pitcher and muddle them with a spoon into the mint. Pour both bottles into your pitcher and stir!

Drink responsibly 😉

Happy sipping!


Chia Raspberry Lemonade

Cha Cha Cha chia!

No I did not grow a chia pet – but I did make a chia filled drink!

Chia seeds are one of the super foods that are deserving of the name. Antioxidant filled, protein loaded, and a melange of other factors make them super. 

So when I stumbled upon this recipe I was instantly attracted to its chia goodness, but who doesn’t love raspberry lemonade too!?!?

The recipe can be found on

Makes 2 servings but I only made one this morning so my pictures are of halved ingredients.



  • 1 cup purified water
  • 3 tbsp chia seeds
  • 2 green tea bags steeped in 1 cup water and cooled
  • 1 cup raspberries boiled with ¼ cup water
  • juice of 2 lemons, about ½ cup
  • ¼ cup honey or other sweetener of choice, possibly more to taste


Gel Chia Seeds:

Combine 1 cup purified water with 3 tablespoons of chia seeds.The chia seeds need several hours to gel, so do this ahead of time, the day before if possible.

Steep Tea:

Steep green tea bags in 1 cup of hot water for 2-3 minutes. Discard tea bags and let cool.

Make Raspberry Puree:

 In a saucepan, combine raspberries with ¼ cup water and bring to a simmer over medium-high heat. Mash raspberries to release their juices. Strain through a fine mesh sieve and mash out as much juice as possible. Discard raspberry pulp. Combine the raspberry juice with the green tea.

Blend It All Together:

In a small pitcher or bowl, blend together chia gel, raspberry green tea, lemon juice, and sweetener. Add more sweetener, to taste. Serve immediately or chill slightly before serving. Makes 2 servings.

Happy munching!!


Strawberry Avocado Bacon Wraps

What more can I say?!

Bacon – ✔️

Avocado – ✔️

Strawberries – ✔️ 

This was sooooo easy and is soooo yummy!!! It satisfies all cravings at once – fantastic.

All you need is: bacon, strawberries, avocado, tortilla wrap, lettuce and balsamic vinegar.

Lay a few slices of bacon, about 1/4 to 1/3 of an avocado, a few sliced strawberries,  and some lettuce in a tortilla. Drizzle about a tablespoon of balsamic vinegar on top of everything and wrap it all up! 

Happy munching!!!


Mini Lemon Loaves

The cold weather here in Montreal has me in a baking mood. When it hits -21C, frankly the outdoors are no place to be and a hot oven adds that extra warmth.

So today I decided to make some little lemons loaves that are perfect for snacking on, breakfast, or dessert! I have made them before and love the fact that they are made with sour cream. The last few desserts I have made have called for sour cream and I have decided that it is one of my favourite ingredients to use while baking. Greek yogurt is also just as yummy.  They add that little extra to your baking!

This recipe is from


  • ½ cups Butter, Softened
  • 1 cup Granulated Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 whole Large Lemon, Zested (about 5 Teaspoons Zest)
  • ½ cups Sour Cream
  • 1-½ cup All Purpose Flour, Sifted
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 3 Tablespoons Milk
  • ¼ cups Fresh Lemon Juice
  • ½ cups Granulated Sugar

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– Preheat oven to 350ºF. Spray mini pans with nonstick cooking spray and set aside.

– In a large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla, lemon zest and sour cream. Scrape the sides and mix again. With the mixer on low speed, incorporate all dry ingredients until just combined, then stir in the milk. Scrape the sides and mix a few more times by hand. Spoon batter equally into prepared pans. Bake 15-20 minutes or until edges are golden brown and are baked thoroughly. Use the toothpick method to see if they are done. Mine were done at 18 minutes.

– While lemon loaves are baking, mix ingredients together for the glaze and microwave on high for 2 minutes, stirring every 20 seconds or so to dissolve the sugar into the lemon juice. The glaze is done once the sugar has dissolved.

– Once loaves come out of the oven, cool at least 15 minutes before removing from the pans. Spoon glaze over the loaves and continue to cool completely. Store in airtight containers until ready to serve.


Happy munchings!!

Chai Spiced Sugar Cookies

After a long and emotional week, I felt that I needed to bake.  Our nation has come together to mourn and to honour our fallen and I couldn’t be prouder.  I have cried this week while watching our country line highways, sing the anthem, lay flowers, and so much more.  A sugary and buttery batch of cookies is just what this heavy heart needed.

These are not your classic sugar cookies.  Yes, there is sugar.  Yes, there is butter.  But there is also cardamon, black pepper, ginger, cinnamon, and allspice.  These cookies pack a flavourful, sweet, and buttery punch!

The recipe can be found at  My cookies do not look as professional as her’s but that doesn’t detract from their wonderful taste!


2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

3. In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture until light and fluffy, about 3 minutes.

5. Beat in egg and vanilla extract, combine until fully incorporated.

6. Slowly blend in dry ingredients mixing until just combined.

7. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture. Place dough balls on prepared baking sheet about 1 1/2 inches apart.

8. Bake in preheated oven for 8 to 10 minutes.

9. Let stand on baking sheet two minutes before removing to cool on wire racks.

10. Store in air tight container for up to three days.

Happy Munching!