Fried Green Tomato BLT with Shrimp Remoulade

Fried Green Tomato BLT with Shrimp Remoulade

Over the last few days I enjoyed some blackened swordfish and that reminded me of the blackened shrimp in the fried green tomato with shrimp remoulade po'boy that I often make while green tomatoes are available. The fried green tomato BLT sandwiches were still on my mind and I was craving more of them. With that thought the gears started to turn and I had a new idea; how about a fried green tomato BLT sandwich with shrimp remoulade? Once I got that idea stuck in my head there was little that could stop me from making them and I certainly glad that I did! I mean you really cannot go wrong adding plump and juicy shrimp seasoned with a tasty blend of herbs and spices with a touch of heat to an already great sandwich!

Blackened Swordfish

Blackened Swordfish

One of the things that I really enjoyed about New Orleans was all of the amazing seafood and I took the opportunity to have it as frequently as possible while I was there. One of my favourite meals was a blackened swordfish and I just had to try making it at home! The basic idea behind a blackened fish s that the fish is seasoned and then briefly seared at high heat until the spices and the surface of the fish just start to blacken, but not burn. The high heat cooking helps seal in the fishes juices and toasts up the spices releasing their flavour. You do have to watch out both because you neither want the fish to actually burn or over cook so a brief cooking time is called for. For the seasoning I used a homemade creole/cajun spice blend and I served the blackened swordfish over a sweet and creamy corn maque choux

Maque Choux

Maque Choux

While I was in New Orleans one of the dishes that really stood out for me was a crab cake in a maque choux. Maque choux is a dish native to southern Louisiana consisting of corn, bell peppers, tomatoes and onions that is braised until the vegetables are nice and tender. Many maque choux recipes are pretty simple but it is surprisingly good, especially when you use ripe in season corn from the cob and tomatoes. Since both the corn and the tomatoes were in season when I got back the maque choux was one of the first dishes that I tried making at home from my trip to New Orleans and I have already made it several times!

One of the key pieces to the maque choux is its creaminess which can be obtained by using things like butter, cream or even bacon grease but the best source of the creaminess is the corn itself. When cutting the corn from the cob, only cut two thirds of the way through the corn kernels and then use the back of your knife to scrape the remainder off and it will form a nice and creamy 'corn milk'.

Maque choux is generally served as a side but it could definitely be used as the base for a main. I know I certainly enjoy eating it by itself by the spoonful and it goes great topped with a bit of crumbled feta but I was also thinking that a shrimp maque choux would make for a great light meal. I would replace half of the cream in the recipe a tasty shrimp stock and then add shrimp near the end of cooking in this version. Other common additions to maque choux are bacon, andouille sausage, tasso or even ham, each of which would add a ton of flavour!

Maque Choux

A creamy corn dish from southern Louisiana.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Printable Recipe
Ingredients
  • 3 ears of corn
  • 2 tablespoons butter or oil or bacon grease
  • 1/2 cup onion, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup bell pepper, finely diced
  • 1 cup tomato, finely diced
  • 1/2 cup heavy cream
  • 1 teaspoon thyme
  • 2 green onions, sliced
  • 1/4 teaspoon cayenne pepper or to taste
  • salt and pepper to taste
Directions
  1. Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
  2. Scrape the remaining 1/3 of the corn kernels off in a large bowl and set aside.
  3. Melt the butter in a pan over medium heat.
  4. Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
  5. Add the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
  6. Use an immersion blender to puree 1/4 of the corn mixture.
  7. Mix in the green onions, season with salt, pepper and cayenne to taste.

Similar Recipes:
Creamed Corn with Roasted Red Peppers and Bacon
Hot Corn Dip
Corn and Tomato Pie
Corn Pudding
Corn and Black Bean Quinoa Salad

Caprese Grilled Cheese Sandwich

Caprese Grilled Cheese Sandwich

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I certainly have been into the fresh field ripened tomatoes lately! I have been picking up at least a full basket of them every week and most weeks they have disappeared long before the end of the week. Primarily I have been enjoying them in BLT sandwiches but recently I had a new idea and that was for a caprese grilled cheese sandwich. The idea came from a caprese salad which is a nice and simple salad that consists of tomatoes, mozzarella and basil and I figured that it would make an excellent grilled cheese sandwich! I mean you really can't go wrong wrapping something up in buttery and toasty bread grilled to perfection while at the same time melting the fresh mozzarella into an ooey gooey mess!

Fried Green Tomato BLT with Remoulade

Fried Green Tomato BLT with Remoulade

Over the last few weeks I have been enjoying a lot of BLTs and when I made the fried green tomatoes the other day it reminided me of how much I enjoy fried green tomato BLTs. A fried green tomato BLT is just like it sounds, a BLT sandwich where the ripe red tomatoes slices are replaced with gried green tomato slices. These sandwiches take a bit more work to make than your regular BLT but it is well worth the effort! The crispy coated tart and tangy fried green tomatoes go really well together with the salty bacon and the fresh lettuce. Although a smear of mayonnaise is grat on these gried green tomato BLTs, I often loke to go with a tasty remoulade sauce instead.

Roasted Heirloom Tomatoes in Fontina

Roasted Heirloom Tomatoes in Fontina

I have been totally into all of the fresh ripe tomatoes around these last few weeks and I have been enjoying them every opportunity that I get. When I came across this recipe for roasted heirloom tomatoes with fontina and thyme on Healthy Green Kitchen I was immediately smitten with the idea. Even if your tomatoes are perfectly ripe they can always benefit from a little roasting which concentrates and brings out more of their amazing flavour. If that wasn't enough, those roasted tomatoes are then smothered in ooey gooey melted cheese taking them way over the top and right onto my meal plan!

This recipe is really quick and easy to make! You start by dicing the tomatoes, tossing them in some olive oil, balsamic vinegar, garlic, thyme, salt and pepper then you roast them, top them with cheese and broil for a few minutes to melt the cheese. All said and done you can have this tasty treat in front of you in about a half an hour with very little actual hands on time. These cheese covered roasted tomatoes go great with some bread to top or scoop with and it would easily work as an appetizer at a dinner party or even as a light meal along with a salad!

Roasted Heirloom Tomatoes in Fontina

Roasted Heirloom Tomatoes in Fontina

Roasted heirloom tomatoes covered in melted cheese that just scream to be scooped up with a piece of crusty bread.


Servings: makes 2-4 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Printable Recipe
Ingredients
  • 1 1/2 pounds ripe tomatoes, diced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme, chopped
  • salt and pepper to taste
  • 1 cup fontina, shredded
  • 1 small loaf of bread such as a ciabatta or a baguette, torn or sliced
Directions
  1. Toss the tomatoes in the oil and vinegar along with the garlic, thyme, salt and pepper and spread the mixture out over the bottom of an oven proof pan or baking dish.
  2. Roast in a preheated 425F oven until the tomatoes just start to brown on the edges, about 20 minutes.
  3. Sprinkle on the cheese and place it under the broiler until it is melted and bubbling, about 2-5 minutes. (Watch it carefully.)
  4. Remove from oven and serve right away with bread for dipping and scooping.

Similar Recipes:
Baked Brie with Sundried Tomatoes
Pizza Dip
Bouyiourdi
Baked Goat Cheese Marinara
Chorizo Queso Fundido

Fried Green Tomatoes

Buttermilk Marinated Fried Green Tomatoes

Ever since I discovered green tomatoes I have been hooked and in particular to fried green tomatoes! Unfortunately around here green tomatoes are usually only available for a few weeks at the end of the summer so when that time of year rolls around I make the most of it. Fried green tomatoes are so simple to make and yet so addictively good with that crispy cornmeal coating! You pretty much just need to soak the sliced green tomatoes in butter milk for a while, batter them up in a seasoned cornmeal mixture and then fry them until they are nice and golden brown. (With respect to frying them, oil would definitely be the healthier option but bacon grease would be the tastier way to go.) As good as they are by themselves, a tasty remoulade sauce is always a tasty addition!

If you have not tried fried tomatillos yet, you need to! So good!

Fajita Burgers

Fajita Burgers

Not too long after I last made fajitas I came across this recipe for fajita burgers on Good Life Eats which sounded really good. I always enjoy playing around with different flavours or themes for burgers and I particularly liked the sound of a tasty texmex burger topped with tender sauteed onions and peppers. With the days starting to get cooler, it was time to get the burgers in and this weekend I got the chance to make them.

These burgers start out with all beef patties that are flavoured with salsa, taco seasoning and a healthy does of fresh cilantro which I covered with slices of pepper jack cheese that were added just at the end of cooking. Next up was the sauteed onions and peppers which I flavoured with even more taco seasoning. At this point the burgers are good to go but you don't have to stop there as you can easily add any of your favourite fajita or taco fillings and I went with some roasted tomatillo and avocado salsa. Luckily corn is still in season and I served the burgers with some fresh corn on the cob topped with cilantro lime butter.

Fajita Burgers

Tasty all beef burgers served fajita style with sauteed onions and peppers and your fajita toppings of choice.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Printable Recipe
Ingredients
  • 1 pound medium ground beef
  • 1 tablespoon taco seasoning or 1/2 package of store bought
  • 1/4 cup salsa
  • 1 tablespoon Worcestershire sauce
  • 1 handful cilantro, chopped
  • 1 tablespoon oil
  • 2 onions, sliced
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 tablespoon taco seasoning or 1/2 package of store bought
  • 1/4 cup water or broth
  • 1 handful cilantro, chopped
  • 4 buns
  • 4 slices pepper jack cheese
  • 1 cup salsa (optional)
  • 1 cup guacamole (optional)
  • sour cream (optional)
Directions
  1. Mix the ground beef, taco seasoning, salsa, Worcestershire sauce and cilantro.
  2. Form into 4 patties 3/4 inches thick and press your thumb into the middle to form a depression on top prevent bulging.
  3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side.
  4. Set aside, cover and let rest for 10 minutes.
  5. Meanwhile heat the oil in a pan over medium-high heat.
  6. Add the onions and peppers and saute until tender, about 4-7 minutes.
  7. Mix in the taco seasoning and water and simmer until most of the liquid has evaporated.
  8. Assemble burgers with condiments of choice and enjoy!

Similar Recipes:
Fajitas
Taco Burger
Salsa Verde Turkey Burger
Buffalo Chicken Burgers
Bacon Wrapped Jalapeno Popper Burgers
Wagyu Burgers

Black Bean Chili Omelette

Black Bean Chili Omelette

By the end of the week I was getting near the end of my second batch of the Mexican baked eggs and I was just itching to experiment. All week I had been baking the black bean and tomato sauce, effectively a simple black bean chili, with eggs on top and I had been thinking that it would also be nice to reverse it and cook it with the eggs on the bottom, a black bean chili omelette. I kept things nice and simple and went with a two egg omelet as it fits perfectly in my pan and I topped it with some of the black bean chili along with cheese. (I always like making my omelettes open-faced as that allows for more filling to be placed on top!) Some tricks to help ensure that the cheese on top melts is to bring it up to room temperature and to warm up the black bean chili before adding it to the omelette. I served these tasty black bean chili omelettes garnished with some fresh chopped cilantro and with a side of sliced avocados for a perfectly satisfying breakfast! (I imagine that pretty much any leftover vegetarian chili would also work well in a omelet like this.)

Black Bean Chili Omelette

An omelette topped with a simple black bean chili and plenty of ooey gooey melted cheese.


Servings: makes one omelette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
  • 2 eggs, lightly beaten
  • 1/4 cup black bean chili, warm
  • 1/4 cup cheddar cheese, room temperature, grated
  • 1/4 cup monterey jack cheese, room temperature, grated
  • 1 teaspoon cilantro, chopped
Directions
  1. Heat the pan over medium heat.
  2. Turn the heat down one notch and pour in the eggs.
  3. When the eggs just starts to set, after about a minute, sprinkle the over the eggs followed by the cheese on top.
  4. Cook until the eggs are just about set fold and the cheese in nice and melted, about a minute or two.

Similar Recipes:
Mexican Baked Eggs
Black Bean Guacamole Omelette
Guacamole Omelette with Salsa
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Italian Sausage and Roasted Red Pepper Omelette Topped with Marinara Sauce
Chorizo Scrambled Eggs Breakfast Tacos

Mexican Baked Eggs

Mexican Baked Eggs
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For the last little while I have had some pretty big cravings for Mexican flavours and over the weekend I certainly did indulge them. Although the salmon tacos with blueberry salsa were really good, they did not completely satisfy my cravings and I was looking for more. With dinners and lunches already planned for the week that left breakfasts and I knew just the dish to make! I came across this recipe for Mexican baked eggs on Kalyn's Kitchen a while ago and as soon as I saw it I knew that I would have to make it as it uses so many of my favourite Mexican ingredients and flavours!

Mexican Baked Eggs

In addition to being nice and simple and easy, this recipe is also really tasty! You start by making a sauce with a base of onions, garlic, cumin and chipotle chili powder which is filled out with the tomatoes and black beans and finally finished off with some fresh cilantro. This sauce is then poured into a baking dish and topped with eggs and cheese and then it is baked in the oven until the eggs are cooked and the cheese is all melted and good! As you can see by the ingredients, this dish is also hearty and yet pretty healthy. This recipe will make enough for about 4 servings but you do not have to bake them all at once. The tomato and bean sauce will keep well in the fridge and you can make one or two servings at a time if you prefer and spread it out over a few days.

Mexican Baked Eggs

Mexican Baked Eggs

Eggs baked in spicy black bean and tomato sauce topped with melted cheese.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Printable Recipe
Ingredients
  • 1 tablespoon corn oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 teaspoon chipotle chili powder
  • 2 jalapeno peppers, diced
  • 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes
  • 1 (19 ounce) can black beans, rinsed and drained
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 1 handful cilantro, chopped
  • 4 eggs
  • 1/2 cup grated cheese such as jack and cheddar
Directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute.
  4. Add the tomatoes, black beans, oregano, salt and pepper and bring to a boil.
  5. Reduce heat and simmer until the sauce thickens, about 20 minutes.
  6. Remove from heat and stir in the cilantro.
  7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs.
  8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes.
  9. Top with the cheese and broil until it melts, no more than a minute or so.

Similar Recipes:
Brussels Sprout Hash with Sweet Potato and Bacon
Shakshuka
Tomato and Feta Baked Eggs
Huevos Rancheros
Huevos Motulenos
Asparagus Huevos Rancheros
Italian Style Baked Eggs
Chorizo Scrambled Eggs Breakfast Tacos
Chipotle Sweet Potato and Black Bean Hash with Guacamole

Slow Roasted Tomato BLT

Slow Roasted Tomato BLT

For the last little while we have been in the middle of tomato season where the field tomatoes are perfectly sun ripened and just packed with flavour. One of my favourite ways to enjoy these tomatoes while they are at their peak of deliciousness is in a simple BLT sandwich where the juicy tomato takes the center stage and shines in all of its wondrous glory! After having enjoyed perhaps a few too many BLTs I wanted to change things up a bit and I remembered that I had wanted to try doing a roasted tomato BLT. As amazing as the tomatoes are right now, they get even better when you slowly roast them as their flavour concentrates, rather like a sun dried tomato.

The idea was to start with some roma or plum tomatoes and cut them into roughly quarter inch slices so that they would roast quicker and this meant that the smaller ones could be cut in half and the larger ones would need to be cut into three. These tomato slices are then tossed in olive oil along with some thyme and a touch of salt and pepper before roasting. (A splash of balsamic vinegar would also work wonders here.) The tomato slices are then slowly roasted at a lower temperature until they shrivel up but still contain some juices on the inside. Roasting the tomatoes can take 3 or 4 hours so it is a good idea to do it the day ahead of time and they keep well in the fridge for a few days. Just make sure to roast as many of them as you can fit into your oven as they are like candy and you will find yourself heading back to the fridge throughout the day to snack on them!

Slow Roasted Tomato BLT

Once you have your roasted tomatoes, the BLT is finished the usual way. I like to start with a nice whole grain bread and use some thick double smoked bacon from fresh from the butchers shop when I can. Normally I garnish my BLTs with some mayo but this time I had leftovers from a batch of basil pesto on hand and mixed them up together to add even more summery freshness to the sandwich. I have to say that as good as a BLT sandwich is, this roasted tomato BLT is so much better! It's just too bad that those roasted tomatoes disappeared so quickly! I will have to make some more of them soon!

Slow Roasted Tomato BLT

Slow roasting tomatoes brings out their flavour and this concentrated flavour takes your average BLT sandwich from great to amazing!


Servings: makes 2 sandwiches

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 4 slices bread, lightly toasted
  • 2 handfuls lettuce
  • 2 slow roasted roma tomatoes (see below)
  • 6 strips bacon, cooked until crispy
  • 2 tablespoons mayo mixed with 2 tablespoons pesto
Directions
  1. Assemble sandwich and enjoy.


Slow Roasted Tomatoes

Slowly roasting tomatoes really brings out their flavour and it is so easy to do!


Servings: makes 10 roasted roma tomatoes

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours
Ingredients
  • 10 roma/plum tomatoes , cut into 1/4 inch slices
  • 1 tablespoon olive oil
  • 2 teaspoons thyme
  • salt and pepper to taste
Directions
  1. Toss the tomatoes with the olive oil, thyme, salt and pepper to coat.
  2. Place the tomatoes in a single layer on a baking sheet with the cut side facing up.
  3. Roast the tomatoes in a preheated 250F oven until mostly dry, about 3-4 hours.

More BLT Goodness:

BLT (Bacon Lettuce and Tomato) SandwichSlow Roasted Tomato BLTAvocado BLT with Fried Egg and Chipotle Mayo
Guacamole BLTBELT (Bacon Egg Lettuce Tomato) SandwichBacon Jam BLT
Fried Green Tomato BLT with RemouladeFried Green Tomato BLT with Shrimp RemouladeFried Green Tomato BLT with Pimento Cheese
Pesto Guacamole BLTBLT Grilled Cheese (BLTGC)Pickled Green Tomato BLT
BLAST (Bacon, Lettuce, Avocado, Shrimp and Tomato) Sandwich

Similar Recipes:
Balsamic Roasted Tomato Caprese Sandwich
Burrata Crostini with Roasted Tomatoes
Peameal Bacon and Roasted Tomato Sandwich with Cheddar Cheese

Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon Bulgogi Quesadillas

When I make tacos I tend to keep them on the lighter and healthier side but invariably while I am going over the recipe, I start thinking about loading up on cheeses and sour cream, etc. Luckily there is an easy solution to get the best of both worlds and that is to make sure that there is enough left over from the tacos to use to make some quesadillas!

Salmon Bulgogi Quesadillas

At their base, quesadillas are made from two layers of tortillas that are filled with cheese and toasted until the tortillas are golden brown and the cheese melts and gets all nice and ooey and gooey. Even in this simple form they are hard to resist but you can also add things like meats, salsas, herbs, etc. Pretty much any meat that can be used in tacos will go well in quesadillas and I was looking forward to using the leftover salmon bulgogi from the salmon bulgogi tacos with blueberry salsa in cheesy quesadillas! In addition to the salmon and the cheese I added some of the blueberry habanero salsa to the quesadillas for some heat and some onion and cilantro relish to freshen things up a bit.

Salmon Bulgogi Quesadillas

Quesadillas are commonly served with a sides like salsa and sour cream for dipping. Although dipping can be fun, I sometimes like to just smother the quesadillas in the salsa and sour cream for maximum effect. :)

Salmon Bulgogi Quesadillas

Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon bulgogi quesadillas with blueberry salsa and plenty of ooey gooey melted cheese.



Servings: make 1 main serving or 2 appetizer servings

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Printable Recipe
Ingredients
Directions
  1. Melt a touch of butter in a pan.
  2. Place a tortilla into the pan and swirl around in the butter and set aside.
  3. Place the second tortilla into the pan and swirl around in the butter.
  4. Sprinkle on half of the cheese onto the tortilla followed by the salmon bulgogi, onion and cilantro relish and blueberry habanero salsa followed by the remaining cheese and top it all off with the second tortilla.
  5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.
  6. Serve garnished with the salsa roja and sesame seeds.


Similar Recipes:
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas)
Salmon Bulgogi Quesadillas with Blueberry Salsa

Salmon Bulgogi Tacos with Blueberry Habanero Salsa

Salmon Bulgogi Tacos with Blueberry Habanero Salsa

Although snacking on the blueberry and basil habanero with tortilla chips was perfectly satisfying, I wanted to do something more with the salsa. My obsession with tacos surfaced at this point and I could not shake the idea! The only question was what goes with blueberries in savoury tacos? After thinking about it for a while I narrowed my choices down to shredded buffalo and salmon as both sounded like they would pair nicely with the blueberry salsa. The slow roasted and shredded buffalo was sounding good but the salmon was calling my name and it was a perfect way to get some more fish into my meal plan which is always one of my goals. As for how to cook the salmon, my mind immediately jumped to salmon bulgogi which would complement the hints of Asian flavours in the blueberry salsa, though teriyaki salmon was a close second thought. I finished the tacos of with zucchini ribbons, queso freso and some sprouts for garnish.

I have to say that the salmon bulgogi tacos with blueberry salsa turned out phenomenally well! The The blueberry and salmon combo was amazing and the tasty bulgogi marinade brought everything together perfectly.

Salmon Bulgogi Tocos with Blueberry Habanero Salsa

Salmon Bulgogi Tacos with Blueberry Habanero Salsa

Soft and creamy salmon marinated in a sweet and spicy Korean bulgogi marinade served in tacos with a blueberry and basil habanero salsa.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
Directions
  1. Assemble tacos and enjoy.

Similar Recipes:
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Mojito Grilled Fish Tacos with Strawberry Salsa
Chicken Mole Tacos
Chipotle Lime Fish Tacos
Salmon Bulgogi Quesadillas with Blueberry Salsa
Cilantro and Lime Fish Tacos
Carne Asada Tacos
Jerk Shrimp Tacos with Pineapple Salsa, Slaw and Pina Colada Crema

Blueberry and Basil Habanero Salsa

Blueberry and Basil Habanero Salsa

This summer I have had a lot of success in experimenting with fruit and berry salsas like the chipotle cherry salsa and there was one more that I wanted to try, a blueberry salsa with habanero peppers. I had come across the idea of a blueberry salsa from the Kogi food truck and I really liked the sound of it. With weather starting to get a bit cooler I figured that it was the perfect time to try making it while the fresh local blueberries were still in season. Salas recipes seem to kind of write themselves these days; you start with the main ingredient, the blueberries, then add some heat, the habanero, then some onions and garlic and a touch of lime juice to keep things fresh. I also normally add a fresh herb and it is almost always cilantro but this time I wanted to go with some basil as I thought that it would work well with the blueberries. The final touch is to season with salt and pepper and I thought that I would go with an Asian twist and used soy sauce and ginger instead.

The blue berry salsa turned out to be another wildly successful berry salsa! All of the fresh flavours play amazingly well together and you could easily polish off a whole batch with a bag of tortilla chips handy. Of course I had to restrain myself from eating too much as I wanted to use the blueberry salsa in another dish!

Blueberry and Basil Habanero Salsa

A savoury blueberry salsa with the heat of habanero chillies and the summery freshness of basil.


Servings: makes 2 cups

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 2 cups blueberries
  • 1 habanero, seeded (or to taste)
  • 1/4 cup red onion, diced
  • 1 teaspoon garlic, grated
  • 1 teaspoon ginger, grated
  • 1 handful basil
  • 1/2 lime, juice
  • 1 teaspoon soy sauce
  • 1 tablespoon sugar
Directions
  1. Puree everything in a food processor until smooth.
  2. Simmer the salsa to remove excess liquid. (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)

Use in:
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Salmon Bulgogi Quesadillas with Blueberry Salsa

Similar Recipes:
Chipotle Cherry Salsa
Strawberry and Avocado Salsa
Mango and Banana Relish
Roasted Habanero Salsa
Salsa Naranja

Corn and Tomato Pie

Corn and Tomato Pie

With fresh local corn in season I certainly have been enjoying a lot of it! In particular I have been making my favourite hot corn dip a lot, maybe a little too frequently even, so I was thinking that I should change things up a bit. The first idea that I had was to try to use the flavours from the corn dip to make something else like a corn casserole to make more of a meal out of it. I searched for a recipe with a few of the ingredients that I wanted to use in addition to the corn and a few corn casserole dishes came up but the recipe that caught my eye was this one for a corn and tomato pie on Gourmet.

Corn and Tomato Pie

With field tomatoes being at their peak right now it was difficult to pass up on a pie that used them along with the corn that I had started the search for. Add to that the use of mayonnaise, cheddar cheese and fresh summery basil and you had a winner that was impossible to resist! I tweaked the recipe a bit replacing the chives with green onions and adding some applewood smoked bacon for even more flavour. The original recipe called for peeling the tomatoes, slicing them and then neatly layering them with the other ingredients but I wanted to keep things quick and simple so I skipped peeling the tomatoes, diced them and just mixed all of the ingredients together. The next interesting thing about this recipe is the biscuit crust which is a nice light alternative to your more standard all butter crust and I mixed some basil into it.

Corn and Tomato Pie

This pie defines late summer with its juicy and tasty field ripened tomatoes, corn straight from the cob and fresh basil. Of course the bacon, mayonnaise and cheese don't hurt either! :)


Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Printable Recipe
Ingredients
  • 1 1/2 cups corn, about 3 ears
  • 1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
  • 4 strips bacon, cut into small pieces and cooked (optional)
  • 1/4 cup mayonnaise or sour cream
  • 2 green onions, sliced
  • 1 handful basil, chopped
  • 1 1/2 cups cheddar cheese, grated
  • 1/4 teaspoon cayenne
  • salt and pepper to taste
  • 2 pie crusts pastry or biscuit
  • 1 tablespoon butter, melted
Directions
  1. Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
  2. Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
  3. Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
  4. Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.

Similar Recipes:
Tomato Pie
Hot Corn Dip
Tomato and Melted Cheese Open Faced Sandwich
Tomato Tart
Chicken Pot Pie
Maque Choux

Biscuit Pie Crust

Biscuit Pie Crust

Normally when I am making a pie I go straight for my standard all butter crust but I recently came across the idea of a biscuit like pie crust that was just begging to be tried. This pie crust starts out a lot like a biscuit recipe where butter is cut into a mixture of flour and baking powder to form a coarse meal like texture and then milk is mixed in to form a dough. From there, instead of forming a disc and cutting out biscuits the dough is rolled out into a thin pie crust. As you might guess after seeing the baking powder in the ingredients, this crust will rise a bit as it bakes and it forms a really nice light and fluffy and yet crispy crust. One of the things that is good about this pie crust is that it uses significantly less butter than a butter crust which makes a great alternative for when you are trying to eat lighter.

Biscuit Pie Crust

A light and flaky biscuit like pie crust that is a great alternative to the pastry pie crust that uses a lot less butter. To change things up you can add some herbs to the crust. This biscuit crust works equally well in sweet pies like a peach pie or savoury pies like a chicken pot pie or a corn and tomato pie.

Servings: makes enough 2 pie crusts or 1 double pie crust

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Printable Recipe
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 3/4 teaspoons salt
  • 6 tablespoons unsalted butter, cold and cut into 1/4 inch cubes
  • 3/4 cup milk
  • 2 tablespoons basil, chopped (optional)
Directions
  1. Mix the flour, baking powder and salt in a food processor.
  2. Add the butter and pulse until it resembles coarse meal.
  3. Add the milk and pulse until it forms a dough.
  4. Split the dough in half and roll each out on a well floured surface one at a time.

Baking tips: When baking this pie crust, brush the top with melted butter or an egg wash, slit some hole in it and bake as per the pies instructions. If baking at 350F for longer than 20-30 minutes you can loosely cover the top with foil for all but the last 20 minutes to keep it from getting too dark.

Similar Recipes:
All Butter Pie Crust (Pâte Brisée)

Use in:
Corn and Tomato Pie

Blueberry Cheesecake Pancakes

Blueberry Cheesecake Pancakes

One the the things that I like about weekends is that I have more time to spend on breakfast. Instead of quickly making something so that I can dash out the door on my way to work I have the time to actually make something nice and over the long weekend I took advantage of that. With the recent success of the fresh corn pancakes I had pancakes on my mind though this time I was thinking about blueberry pancakes. Mini blueberry cheesecakes were also dancing through my head and at some point the two ideas collided and I soon found myself obsessing about blueberry cheesecake pancakes!

Blueberry Cheesecake Pancakes

I was thinking that I would keep things simple and start out with a basic pancake recipe that I would add big chunks of cream cheese to and top them with a blueberry sauce and crumbled cheesecake crust. There was however one small problem in that I wanted there to be nice big pieces of cream cheese in the finished pancakes and I was worried that it would melt while the pancakes cooked and disappear just like the cottage cheese does in my cottage cheese pancakes. After thinking about it for a while I decided to try freezing the cream cheese before mixing it into the batter and hopefully that would prevent it from melting too quickly.

The blueberry cheesecake pancakes turned out even better than I had hoped for! Not only did the cream cheese did not disappear but it also remained in nice big chunks in the pancakes that were just on the verge of melting and the hot pockets of cream cheese were absolutely magical! I left the blueberries in the blueberry sauce instead of straining it and it went perfectly with the cheesecake pancakes. The almond flavoured amaretti crumb crust was the final component that really took the pancakes over the edge. These blueberry cheesecake pancakes were a fantastic way to enjoy a lazy home cooked breakfast on the weekend!

Blueberry Cheesecake Pancakes

Blueberry cheesecake inspired pancakes stuffed with chunks of cream cheese and topped with a blueberry sauce and crumbled cheesecake amaretti crust.


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 (4 ounce) package of cream cheese, cut into 4 pieces and frozen over night
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 2 tablespoons butter, melted (or oil)
  • 1/2 cup blueberry syrup (see below)
  • 1/4 cup crumbled amaretti crust
Directions
  1. Cut the cream cheese into small pieces.
  2. Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.
  3. Mix the milk, egg and butter in another large bowl.
  4. Mix the dry ingredients into the wet.
  5. Mix in the cream cheese.
  6. Heat a pan over medium heat and melt a touch of butter in it.
  7. Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
  8. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.
  9. Repeat for the remaining batter.
  10. Divide the pancakes between two plate and top with the blueberry syrup and crumbled amaretti crust.

Blueberry Sauce

A simple blueberry sauce that is perfect for topping vanilla ice cream, yogurt or even pancakes.


Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
  • 1 cup blueberries
  • 1/4 cup water
  • 1/2 cup sugar
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 1 tablespoon lemon juice
Directions
  1. Bring the blueberries, water and sugar to a boil, reduce the heat and simmer for 5 minutes.
  2. Mix the water and cornstarch, mix it into the blueberry sauce and simmer until it thickens, about a minutes.
  3. Remove from heat and mix in the lemon juice.

Similar Recipes:
Blueberry Cottage Cheese Pancakes
Blueberry Cornmeal Pancakes
Blueberry Oatmeal Pancakes
Blueberry Blintzes
Fresh Corn Pancakes
Black Forest Pancakes
Strawberry Lemon Ricotta Poppy Seed Pancakes

Chicken with Cherry Tomato Pan Sauce on Fresh Corn and Basil Polenta

Chicken with Tomato Pan Sauce

These days the farmers market has been absolutely packed with fresh local produce! There is so much selection that it is often difficult to choose just what to get. When I came across this recipe for chicken with tomato herb pan sauce on Pink Parsley it seemed like the perfect way to celebrate summer by incorporating so many of those fresh in season ingredients! Right now the tomatoes are at their best and I hardly needed an excuse to make a dish that includes them and when you lure me in with a simple pan sauce that is as tasty sounding as this one is, I did not stand a chance and I just had to make it. In addition amazing sounding chicken in tomato pan sauce I also really liked that it was served on polenta made with fresh corn and basil bring even more fresh ingredients to the table!

Chicken with Tomato Pan Sauce

Chicken with Tomato Pan Sauce

Pan seared chicken served under a tasty sauteed tomato sauce with hints of balsamic vinegar and a bunch of fresh herbs.


Servings: makes 2 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 2 tablespoons unsalted butter, room temperature
  • 2 cloves garlic, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • salt and pepper to taste
  • 2 tablespoons flour
  • 2 chicken breasts, boneless and skinless
  • 2 teaspoons olive oil
  • 2 cups cherry tomatoes
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons basil, chopped
  • 1 teaspoon chopped fresh oregano
  • 1 tablespoon chopped fresh parsley
Directions
  1. Mix the butter, garlic, oregano and paprika.
  2. Pat the chicken dry, season it with salt and pepper and dust it with the flour.
  3. Melt 1 tablespoon of the butter into the oil in a pan over medium-high heat.
  4. Add the chicken and sautee until the chicken is golden brown and cooked through, about 3-4 minutes per side and set aside.
  5. Add the tomatoes and cook while stirring until they start to char and burst open, about 5 minutes.
  6. Add the remaining butter and the balsamic vinegar.
  7. Crush the tomatoes and deglaze the pan using a wooden spoon.
  8. Remove from heat and stir in the basil, oregano and parsley.
  9. Slice the chicken, mix any juices into the tomato sauce and serve with the sauce spooned over the chicken.

Fresh Corn and Basil Polenta


Fresh Corn and Basil Polenta

Creamy smooth polenta with juicy corn kernels and fresh basil.


Servings: makes 2-4 servings

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 4 cups water or broth
  • 1/4 teaspoon salt
  • 1 cup polenta
  • 2 tablespoons butter or oil
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 3/4 cup corn, about 1 ear or corn
  • 2 tablespoons basil, chopped
Directions
  1. Bring the water and salt to a boil in a large sauce pan.
  2. Slowly whisk in the polenta.
  3. Reduce the heat to medium-low and simmer until tender, stirring occasionally.
  4. Remove from heat and mix in the butter, parmigiano reggiano, corn and basil.

Similar Recipes:
Chicken Baked in Green Tomato and Jalapeno Jam
Thai Grilled Chicken Satay Salad
Tequila Lime Grilled Chicken
Buffalo Chicken Salad
Pan Seared Chicken Breasts in a Mushroom, Tarragon and Mustard Pan Sauce
Chicken Marsala

Blueberry Mascarpone Cheesecake with Amaretti Crust

Blueberry Mascarpone Cheesecake with Amaretti Crust

One of my favourite treats in the summer is a cool and creamy no bake cheesecake which is particularly nice because you do not have to turn the oven on to enjoy it. This no bake cheesecake is made by mixing cream cheese and whipped cream and placing it on a buttery nutty crust that is simply pressed into the bottom of the pan. The cheesecake is then chilled in the fridge until it 'sets' when you can pull it out and top it with some fresh summer fruit and or berries.

Not too long ago I came across a variation of the no bake cheesecake, the blueberry and mascarpone cheesecake with amaretti crust on Gourmantine that used Italian mascarpone instead of cream cheese. This cheesecake also used an amaretti crust and I know just how good the blueberry and almond flavour combo is! In fact I have used it many times like in this blueberry amaretti crisp. The coup de gras of this cheesecake is the layer of blueberry caramel sauce between the crust and the cheesecake and there was absolutely no question that I would have to make it!

The mascarpone cheesecake is almost as easy to make as my regular no bake cheesecake though you do have to briefly bake the crust for this one. With minimal effort I had two individual sized cheesecakes chilling out in my fridge while I impatiently waited for them to set. When I pulled them out of the fridge I noticed that they did not set quite as solidly as the cream cheese ones do but that was ok, they were just a bit messier, but certainly worth it! (I have already modified the recipe to go lighter on the whipped cream so that the next batch is a firmer.) I topped the entire surface of these cheesecakes with fresh blueberries and dug into them! I have to say that they were absolutely amazing! The almond flavours in the crust from the amaretti cookies really paired well with both the ooey gooey blueberry caramel sauce and the fresh blueberries. The cool and creamy 'cheesecake' filling was the perfect foil for all of the flavours and the juicy fresh blueberries help keeping things from getting too creamy. I will definitely be making these again!

Blueberry Mascarpone Cheesecake with Amaretti Crust

A cool and creamy cheesecake treat that is perfect on hot summer days. The blueberries and almond flavoured crust perfectly compliment each other and a hint of lemon brightens everything up.


Servings: makes 2 servings

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Printable Recipe
Ingredients
  • 1/4 cup amaretti cookie crumbs
  • 1/4 cup graham cracker or digestive cookie crumbs
  • 2 tablespoons butter, melted
  • 6 tablespoons heavy cream, cold
  • 1 (8 ounce) package of mascarpone, room temperature
  • 1/4 cup sugar
  • 1 lemon, zest
  • 1/4 cup blueberry caramel sauce
  • 1 cup blueberries
Directions
  1. Mix the amaretti cookie crumbs, graham cracker crumbs and butter and press them into the bottom of two 4 inch spring form pans.
  2. Bake in a preheated 350F oven until golden brown on the edges, about 8-12 minutes and let cool completely.
  3. Whip the cream until it forms soft peaks.
  4. Beat the sugar and lemon zest into the mascarpone and then gently fold in the whipped cream.
  5. Divide the blueberry caramel sauce between the 2 spring form pans and top with the cream mixture.
  6. Chill in the fridge for several hours to over night, top with blueberries and enjoy.

Similar Recipes:
No Bake Cheesecake
Blueberry Amaretti Crisp
Blueberry Blintzes
Blueberry Cheesecake Pancakes
Blueberry Almond and Amaretto Quinoa Crisp

Blueberry Caramel Sauce

Blueberry Caramel Sauce

A few weeks ago when I was making a batch of blueberry syrup I idly thought that the basic ingredients of the syrup were a lot like a caramel sauce with the sugar and water and got me to wondering what a blueberry caramel sauce would be like. I mean if water, sugar and blueberries are good then how cold adding more flavour by caramelizing the sugar first not make things better? Alas, I got distracted by something before I could write the idea down and I promptly forgot about it.

Recently I came across a recipe that called for a blueberry caramel sauce and I knew that I just had to make it! Over the holidays I made a cranberry caramel sauce for the cranberry turtle bars that I made. For the cranberry caramel sauce I just threw the full cranberries into the caramelized sugar and waited for them to burst in the heat and then I left them in the sauce. For the blueberry sauce however I wanted to have a smooth texture so I decided to puree the blueberries before adding them and after letting everything simmer for a while, I strained the large solid bits from the caramel sauce before returning it to the heat to thicken a bit.

The blueberry caramel sauce turned out unbelievably well! After it cooled down it thickened up nicely and it had the most amazing aroma of blueberries. After just one taste I was hooked and found it difficult to not finish it all right then and there! The deep amber caramelized sugar adds a real depth of flavour that makes this sauce truly special. It would certainly be great to serve this straight up over vanilla ice cream or vanilla yogurt but I had something else in mind for it entirely.

Blueberry Caramel Sauce

A sticky and sweet caramel sauce infused with the fresh and summery flavour of blueberries.

Servings: makes 1 cup

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Printable Recipe
Ingredients
  • 1 cup blueberries (I used wild)
  • 1 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice
Directions
  1. Place the blueberries in a food processor and puree them.
  2. Mix the sugar and water in a sauce pan, heat over medium heat and simmer until the sugar has melted and it has turned an deep amber colour, about 8-10 minutes.
  3. Remove from heat and carefully mix in the blueberry puree.
  4. Return to heat, simmer for 5 minutes, strain the solids with a fine mesh sieve, return to heat and simmer until it starts to thicken, about 10 minutes.
  5. Remove from heat, mix in the lemon juice and let cool to room temperature.

Use in:
Blueberry Mascarpone Cheesecake with Amaretti Crust

Similar Recipes:
Blueberry Simple Syrup
Caramel Sauce
Dulce de Leche
Cranberry Turtle Bars
Vanilla Bourbon Caramel Sauce