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Breakfast, Dinner ideas, Quick and easy recipes

Margarita Omelette

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These Margarita Omelette are something special, made with fresh basil, passata tomato sauce, jalapeno cheese and eggs. 

I came up with this recipe recently while experimenting with different ways to use “passata tomato sauce”.

And boy oh boy this recipe is a keeper!

What is passata sauce

Well it’s a Tomato base that is used for most traditional Italian sauces.

Basically it is uncooked tomato puree without seeds or skins.

If you have ever had a margherita pizza and liked it your sure to enjoy this recipe. The taste is the same minus the bread which is replaced with eggs.

So if you are on a paleo or gluten free diet than this would be perfect.

I highly recommending using jalapeno cheese instead of mozzarella for this recipe, as it gives it that extra kick that works so well.

These omelettes are sure to be popular in your household with all those who like margarita style pizzas. And they can be enjoyed for breakfast oras a dinner.

Also feel free to use anywhere from 2 to 3 eggs for this recipe, I tend to use 3 when serving it for dinner and 2 for breakfast. This particular recipe calls for 3 each.

So you will start by simply, cooking the passata sauce along with the spinach. Once it’s been simmering for 5 minutes on medium heat.

Then remove it from the heat and allow it to cool down before pouring onto the plates.

Then you can crack and beat the eggs till slightly fluffy in a medium sized bowl.

Season lightly with some salt and pepper and place in a small non stick frying pan after the butter as coasted the bottom of the pan.

Cooking the omelette is super simple, as you are just cooking it over medium high heat till it starts to bubble and firm.

You may want to shake the pan a bit to allow the egg to cook more evenly.

Then once it has firmed somewhat you will then place the shredded “Jalapeno Cheese” over the top along with the sliced cherry tomatoes.

Note: Feel free to use Mozzarella cheese instead of Jalapeno Cheese if desired.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Looking for another AWESOME OMELETTE recipe? Try my Healthy Mushroom Omelette

Dinner ideas, Quick and easy recipes, Salads

Easy Chicken Pasta Salad

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This Easy Chicken Pasta Salad  is made with Chicken, Baby tomatoes & Romaine Lettuce and can be enjoyed warm or cold  for dinner or lunch. 

With only 3 main ingredients it’s easy to make and super healthy.

Keep in mind that if your wanting to enjoy this salad at a later time, it’s best to add the romaine lettuce when your ready to eat it. Otherwise it will wilt if left in the fridge for some time.

Also feel free to add a few cheese cubes to this salad, white cheddar would work really well here. 

Tossed in a low calorie vinaigrette, you are sure make this Chicken, Tomato & Romaine Balsamic Pasta Salad time and time again.

Or if you have a favorite low calorie dressing go ahead and use that in replace of mine. But first off try mine, you may be surprised at how simple at tasty it is.

What can be easier than this salad? You will start by cooking the penne pasta till al dente then during that time you can season and cook the chicken breasts.

Shredding the chicken then throwing all together. This Salad goes well as a side dish or served as the main course.

 


 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Chicken, Dinner ideas, Pasta, Quick and easy recipes

Chicken Tortellini Verde

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This simple one pan recipe is made with chicken tortellini, baby tomatoes, sour cream and green verde sauce. It doesn’t get any simpler than this folks!

If you have tried Green Chili verde in Mexican cooking before and liked it. Then your sure to like this Chicken Tortellini Verde which is made in the same Tomatillo green sauce. 

Your probably thinking, Italian pasta and Mexican Green Chili Verde! Could that possibly be good? Well I assure it is because it has the right balance of flavors.

And this recent recipe creations has turned out to be a favorite in our home.

Sure, you won’t typically find this offered in any mexican or italian restaurant. However I encourage you to give it a try if you are a foodie like me! It’s an excellent fusion dish and is absolutely delicious! 

Now there is a process to making authentic tomatillo sauce and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven. 

However that takes a lot of time and would make this recipe not so quick. So instead we are using a pre -made green chili sauce that has all those authentic mexican ingredients in it. 

So what are Tomatillos anyway? Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada. 

And even so I prefer to buy it pre-made its still natural and fresh. Also don’t forget to add the sour cream as well, this really kicks up the flavor and pulls the dish together.

 


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! If you made this recipe i’d love to hear how it turned out. You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST  to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

 

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Chicken, Dinner ideas, Meal Prep, Quick and easy recipes, Salads

Mexican Corn on the Cob Salad

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This is my take on a Mexican Corn on the Cob Salad! It is full of flavor and can be ready in less than 30 minutes! 

It’s made with fresh sweet corn on the cob, Szeged seasoned chicken breasts, avocados, baby tomatoes, orange peppers and some chives.

And it is topped with my homemade “Creamy Lemon Lime Vinaigrette” which makes for a very tasty carb and gluten free meal. 

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a cob salad like this was down in San Diego, we were staying near old town and we ventured out and found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite cob salad vertition, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it alot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me it’s the bomb!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!

 

Appetizers & Sides, Christmas & Thanksgiving, Quick and easy recipes, Salads, Vegetarian

Authentic Tabbouleh Bulgur Recipe

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This Authentic Tabbouleh Bulgur Recipe is something you will want to make time and time again. 

The secrets to a good Tabbouleh is using the most freshest of ingredients such as fresh parsley, tomatoes, cucumber, mint, onions and the right type of bulgar.

This tasty salad goes well alongside any type of dish and has been a typical side dish that has been served in the middle east for centuries. 

Tabbouleh salad is something I have come to enjoy immensely over the years.

Actually I tried it for the first time at my local deli a few years back and liked it so much that returned to the market to find all the ingredients that night. 

It took me some time to master the perfect combination and techniques to making the most tastiest of tabbouleh, but I’m sure i’ve done it now.

This salad has an a array of flavors that are sure to please even the pickiest of eaters. And tastes much better than any store bought variety, believe me. 

You will want to start by using a “coarse Bulgur” variety, you can use  “fine coarse” Bulgur if you want, however I find the course works best because it gives more substance to the salad.  

Also, I recommend using both lemons and limes for this recipe, however traditionally lemons are just used. Be sure to chop up all your fresh ingredients finely and mix  well before serving.

I hope you enjoy this version for my favorite tabbouleh salad. 

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
 
 
 
 
Appetizers & Sides, Quick and easy recipes, Skip the takeout, Soups & Stews, Vegetarian

Tom Kha Soup Vegetarian

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This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein. 

Making this soup at home is not difficult all.

So whenever I have a craving for some Tom Yum Kha Soup.

This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.

WHAT IS TOM KHA SOUP

It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!

If you can get your hands on pre -made “Tom Yum paste” and some coconut milk. 

You will be in business to make this soup in less than 20 minutes..

This soup is really easy to make and super super tasty! So follow along… 

Have you ever been to a Thai restaurant and checked out their soup menu? 

Well then, you probably would have seen this popular soup there. 

It is a very unique soup and there really is nothing like it!

The first time I tried Tom Yum Kha soup was while on vacation a few years back.

We stopped at a little Thai Restaurants along the way to our final destination.

Trusting the amazing reviews we read online would lead us to an amazing place.

And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter. 

WHAT DOES TOM KHA SOUP TASTE LIKE

This soup is absolutely delicious and is one of my all time favorite soups. 

It contains sour, sweet and spicy notes that your sure to love.

So whenever I have a craving for this tasty soup, I now make it at home. 

Let me show you how 🙂

What is the difference between Tom Yum and Tom Kha soup?

Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.

Tom Yum is the same soup without the coconut milk.  

Then there is sometimes the addition of chicken or shrimp. 

I love both Tom Kha Gai and Tom Yum soups.

And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.

I like to use just half a can of coconut milk for this soup.

And so I have added just that for this recipe, leaving you the option to add a whole can if desired. 

You may have thought that making this soup at home would be difficult.

But I’m here to tell you it is not!

With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home. 

IS TOM KHA SOUP HEALTHY

Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that. 

IS TOM KHA SOUP KETO

Tom Yum soup & Tom Kha soup is 100% keto.

DOES TOM KHA SOUP HAVE NOODLES

Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!

DOES TOM KHA SOUP HAVE DAIRY

No, just coconut milk. 

WHAT GOES INTO TOM YUM KHA SOUP

  • Chicken
  • Shrimp
  • Mushrooms
  • Tomatoes

HOW TO MAKE TOM KHA SOUP

This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar. 

EASY TOM KHA SOUP

3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes. 

FROM SCRATCH:

  1. To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
  2. Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.

 

 
 
Date Night, Dinner ideas, Pizza

Farmers Sausage with Basil and Baby Tomatoes Pizza

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I call this recipe “Farmer’s Sausage Pizza” because its made with Fresh Farmers Sausage, but also has some fresh cheese and some baby tomatoes that I pulled from my garden.

Now don’t just take my word for it but this pizza is something special, unless perhaps your in NYC and you stumble upon one of those great pizza places then maybe we will have competition.

I started to make homemade pizza a few years back, because I was just so tired of being disappointed when it came to ordering it from takeout. The sauce was always wrong or the toppings where few, the dough was undercooked or over and one of us always had a complaint. Sounds familiar?

Once you learn to make homemade pizza yourself you will never go back to ordering it or settling for that plain old box stuff either. Makes a large 14 inch thin crust pizza or a medium 12 inch, wanting to feed more people? Then just double the recipe up and cut the dough in half to make more pizza’s. 

STEP 1 & 2: First make sure you have the DOUGH and SAUCE part figured out. Either make both from scratch (recipes provided below) OR buy them pre-made. 

Note: Do you like some heat to your pizza? Simply sprinkle some hot red chili peppers over the sauce. Cook on a pizza pan to ensure even cooking, if you don’t have cook your pizza on the bottom rack. Also you can double or triple up the recipe ingredients, and freeze the dough for use within the month. And make sure don’t forget the sugar, the yeast feeds off it and that allows it to rise properly.

Bubba impatiently waiting for his first slice!

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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