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).
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 http://www.tastykitchen.com.
- FOR THE CAKES:
- 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
- FOR THE GLAZE:
- ¼ cups Fresh Lemon Juice
- ½ cups Granulated Sugar
– 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.
My first Foodie post and it is one of the easiest and most crowd-pleasing of foods. I have heard many people talk about how they make their’s and everyone thinks their’s is the best. However, I have discovered that the best guacamoles are the simplest and made with the freshest of ingredients.
The way I make my guacamole is the way I was taught by a coworker of mine who taught in Mexico for a little while. Down there avocados are part of everyday meals and I wish it were the same here. Avocados haven’t made it into my everyday meals yet. They can be expensive and I don’t always know how to include them in the meal. Guacamole and just slicing them up into salads, onto pizza, or over enchiladas seems to be my way of habit. I try to buy two at a time, as to not waste any. Sometimes Loblaws has them at 4 for 5.00$ and so I’ll buy 4. But then I have to make sure I work them into dinner. I do not have to bring a lunch to work anymore so sneaking it into my lunch bag is a no go. All this to say I am still an avocado “virgin” and I am learning slowly, but surely. Anywho, onto the guacamole.
As a note, fresh ingredients is key remember!
2 ripe avocados
1/4 cup chopped red onion
1/2 cup chopped tomato
2-3 cloves of garlic, chopped
juice of half a lime
1/2 jalapeño chopped into tiny pieces (or Tabasco sauce)
pinch of salt
In a small mixing bowl combine all of the ingredients, making sure to use a fork to mash the avocados. You will have to be cautious when adding the lime and Tabasco. Do it to tase. You don’t like spice? Then be cautious with the heat! Make sure to mix it well. Serve with tortilla chips, veggies, or veggie chips.
Note: You can always add cilantro if you enjoy that flavour – I know my dad sure doesn’t! Happy munching!