Thursday, July 4, 2013

Crabby App-ies

This past month has been a crazy time filled with graduations, weddings, birthdays, and two new babies in the family... all which have promptly ushered my blogging ventures the back burner. But with all these celebrations, my cooking and baking ventures have gone on unheeded, so I have lots of fun new recipes to share!

 Recently I have seen variations of sushi cuisine on pringle chips, which to me sounds like heaven in an appetizer. I mean, c'mon. Needless to say, this particular recipe has been a hit at some of the recent parties. Hope you enjoy!  : )

Crab Chips

♥ 1 package crab meat
♥ 2 sleeves Pringles
♥ 1 package herbed cream cheese
♥ a handful shaved lettuce or cucumber, to garnish
♥ salt, to taste

Begin by chopping the crab meat into small chunks and shaving the lettuce or cucumber. While I placed the cream cheese on the chip first, I would recommend placing the crab chunks on first, and adding the cream cheese on after so as to avoid the think chips getting soggy. Next, garnish with the shaved cucumber (which I recommend - I only had lettuce on hand!), sprinkle with salt and and enjoy!  : )

Wednesday, May 29, 2013

Greek Turkey Lettuce Wrap

With two landscapers as parents, I suppose it should come as no surprise that I love a good garden. Whether it be a beautiful design with bright, lush blossoms or a delicious garden sprouting with fresh greens, I adore the earthy smells and gorgeous colours.

While my parents pour more of their time into the design and aesthetics of a good garden, I suppose I am rather partial to the more practical plants. And In fact, I think I'm feeling brave enough this year to start up my own vegetable garden. I did start up one a few years back, and I had the beginnings of flavourful chives and juicy little peppers. But an opportunity for travel left my little leaflets fending for themselves for a few more weeks than they could handle on their own. Let's just say they didn't fare too well. : /

But I've got a good feeling about this year. Hopefully in this next week, I can get back to tending some new little seeds that can prove to be some useful ingredients in the months to come! Wish me luck! : )

Greek Turkey Lettuce Wrap

♥ 2 iceberg lettuce leaves, fitted inside one another
♥ 1 turkey breast
♥ sage, to taste
♥ thyme, to taste
♥ 2 slices cucumber
♥ 6 grapes
4 tbsp goat's cheese

Preheat a stove-top pan (preferably cast iron) to medium heat. While it heats, slice the turkey breast into lengthwise pieces and shake dried sage and thyme over the raw meat, to taste. Drizzle your pan with cooking oil to coat, and lay the slices in, giving each side a minute or two, or until no longer pink inside.

Cut grapes in half, and the cucumber slices into 4 quarters. Fill the lettuce leaves with all ingredients and wrap up tightly. For some stronger flavours, you can add in a tablespoon or two of Greek salad dressing and substitute the goat's cheese for feta!

Tuesday, May 28, 2013

Coconut Shrimp Lettuce Wrap

These days I seem to be running out and about lots. Between jobs, volunteering and two pregnant sisters, there's always somewhere to be. I love being busy, especially in the springtime when the sun is shining and the birds are giving me the best soundtrack around.

When I'm on the go, I love being able to whip up something that is quick and healthy. Which is exactly why lettuce wraps are my favourite thing. Ever. Over the next five days, I'm going to give you five of my favourite lettuce wrap recipes so you can have a healthy and delicious lunch - whether you're short on time or you have a minute to sit back and enjoy. : )

 Coconut Shrimp Lettuce Wrap

♥ 2 tbsp flour
♥ 1/4 tsp baking soda
♥ 1/4 tsp pepper
♥ 1 egg
♥ 1 tbsp lemon juice
♥ 1 tbsp water
♥ 1 can of small shrimp
♥ 1 cup shredded coconut
sliced swiss cheese
♥ chopped green onion
♥ two large leaves of iceburg lettuce, together

In a medium bowl, combine first six ingredients. Add in shrimp (drained and rinsed) and mix. With the coconut on a plate, take sections of the shrimp and batter mixture and place in the coconut to coat fully.

Warm oil in a saucepan on medium heat, and transfer coated shrimp onto the pan. Keep the mixture in clumps, so it can be flipped easily. Once both sides are nicely browned, remove from heat. Prepare the two lettuce leaves by placing a slice of swiss cheese on top, and add the shrimp. Garnish with extra coconut and green onion to taste. Serve with cocktail sauce and enjoy!

Simple Coconut Cocktail Sauce

♥ 1/4 cup ketchup
♥ 1 scant tbsp horseradish
♥ 1 1/2 tbsp shredded coconut
♥ 1 tsp Splenda sweetener
♥ 1/4 tsp Worcestershire sauce
♥ 1/2 tsp lemon juice

Combine all ingredients in a small dish and enjoy with coconut shrimp, or a variety of seafood. Mmmm. : )

Friday, May 24, 2013

Lettuce Wrap Mini Series

Exciting news, everyone!

On Monday, I will be starting a five day mini series on my favourite lettuce wraps! If you are looking for some scrumptious lunch ideas, stay tuned and check in Monday morning!

Can't wait!

Friday, May 17, 2013

To Squash or Not to Squash...

I love squash. I love it's creaminess and it's versatility. There is such potential for creativity - what's not to love? And yet, somehow, I always seem to have to the most difficult time cooking with it...

Last week I featured a mushroom cap recipe with butternut squash as the star of the show. Even though cooking it to perfection can be challenging, it's worth the effort, every time. : )

What ingredients do you have a difficult time cooking with? Post your answer below and I'll pick one to post on next week with some extra tips. ; )

Ask away!

Love, Miss Peach


Saturday, May 11, 2013

Butternut Squash and Rosemary Stuffed Mushroom Caps

It's spring fever. That is what the name of it is. And when you've got it, you want —oh, you don't quite know what it is you do want, but it just fairly makes your heart ache, you want it so!
~ Mark Twain

The arrival of Spring has made me the happiest of campers. And with Spring comes a plethora of cold treats and fruity delectables. I adoreee this season.

And yet... walking through the supermarket the other day, I found myself craving one more delicious winter-y treat. As I passed mushrooms, I simply couldn't resist.

I paired these delectable caps with a smooth Cabernet Sauvignon, and it was divine. I highly recommend! ; )

 Butternut Squash and Rosemary Stuffed Mushroom Caps 

♥ 8 stuffing mushrooms
♥ 1 butternut squash
♥ a scant 1/3 cup of goat's milk cheese
♥ 1 tbsp cream cheese
♥ a dash of garlic powder
♥ 2 tbsp dried rosemary
♥ salt and pepper, to taste

Step 1: Cut squash in half lengthwise and place faced down in greased pan with a tablespoon or two of water. Bake at 350F for 45 minutes, or until tender.

Step 2: Scoop out flesh of squash and place in a small bowl. In a separate larger bowl, combine all other ingredients. Then fold in squash to combine, but not mix.

Step 3: Remove stems from mushrooms and brush clean. Fill with squash mixture and place on a tin covered and greased baking sheet. Bake at 350F for 10-12 minutes, and switch oven to broil on high for an additional 5 minutes.

Step 4: Serve with wine and enjoy! ; )

Saturday, March 30, 2013

Happy Easter!

Easter is here! And it appears to be bringing Spring along with it, which makes me happier than a bug in a rug. Over the past few weeks, I have been up to my eyeballs with work, so to feel a few warm rays has made this long weekend even more welcome than it already was.

Here's to enjoying a few days off with loved ones and some yummy Easter baking. : )