Thursday, 31 March 2016

Spicy Leftover Steak Fajitas

The worst time to go grocery shopping is when you’re hungry! Everything in the store looks delicious and bigger is usually better…until you start eating at dinner time and realize it was way too big and there will be leftovers. I really don’t mind them…well most of them! There are a few exceptions such as “steak”. What exactly can we do after a steak is cooked? Reheat it in the microwave…eww! You know as well as me that it comes out chewy, dry, rubbery and tough. Is there any other way to reheat it, you ask? The answer is YES!

So far I have only found one way to reuse my cooked/seasoned steak and although I always like to have multiple choices available to me, I really don’t mind having a single option here. What I’m about to show you in my video today is how to bring your cooked steak back to life and enjoy a delicious meal. The steak will become juicy, tender and flavorful plus adding fresh vegetables & spices, you’ll have something everyone will enjoy.

We will be making my Spicy Leftover Steak Fajitas and using this method to revive the steak is quite simple. After making it more than a dozen times, I can assure you, you will totally love it and perhaps next time you barbecue a steak, you might want to have the Brontosaurus size or cook an extra one just so you can make these amazing fajitas. Bon Appétit!

P.S. Watch the Flintstones® to see what a Brontosaurus is…it’s huge! LOL!

For ingredient amounts and much more, visit

Tuesday, 29 March 2016

Blood Orange Martini...A New Sensation!

We love travelling and one of our favorite “nearby” destinations is Seattle. Besides enjoying shopping, restaurants and sightseeing, we love to visit Pike Place Market. This market is so vibrant and electric with all the fresh produce, seafood and individual kiosks, there’s so much going on…it’s just amazing! You can also find very unique food items that you wouldn’t see at a regular supermarket. This place is so foodi-ish! This place is “heaven” to me!

On one of our trips there, we were introduced to blood oranges at the market. If you have never heard of blood oranges before, they are quite interesting in comparison to a regular orange. Firstly, their skins look like they’ve been in a fight and they look a bit bruised. Secondly, their flesh is a deep purply red color like… well…blood! Thirdly, the flavor is slightly tart, something like a cross between citrus and raspberry. Blood oranges are not available all year round and can be found from December to May.

Back to the market…after exchanging a few ideas with the vendor, I was suddenly inspired to use them to make a new martini. In the past, I was a mixologist and loved to create new cocktails although I usually go back to my old “favorites”. This time, I was challenged and really wanted to create something not too sweet and not too tart. After a few tries, I came up with my Blood Orange Martini. This is a refreshing version of a cosmopolitan martini, using blood oranges.

Before we go any further, let me give you some good advice. Never and I mean NEVER wear any light colored clothes when juicing blood oranges cause you’ll look like something went horribly wrong at the blood donor clinic. All joking aside though, please wear dark clothes and use a juicing machine not the hand press like I did a few times; I had to wipe my white kitchen cabinets down because there were splatters everywhere!

If you are like me and don’t really enjoy “sweet” cocktails, you will definitely love this one. Different, interesting, colorful and definitely delicious, this cocktail is a beautiful twist on a Cosmo. Go find these kind of weird and wonderful oranges and make yourself this delightful drink…you won’t regret it! Cheers!

For ingredient amounts and much more, visit

Thursday, 24 March 2016

Brown Sugar Mustard Glazed Ham...the traditional Easter dish!

Although I know we usually associate certain dishes with specific holidays, an obvious choice for Easter is a nice cooked ham served with scalloped potatoes and a colorful side dish, with homemade rolls. For some reason I can’t fully explain (has nothing to do with my childhood), it makes me feel that spring is here and it’s time to celebrate!…with ham of course!

When I buy ham, I buy a pre-cooked, smoked one because it’s easier, there’s less babysitting involved and faster to cook. Mix the ingredients together, spread evenly over the ham, throw it (gently of course) into the oven and you’re good to go…have a glass of wine with your guests!

Another reason why I love ham is because there are so many things I can make with the leftovers. In the next few months, I’ll show you some of my recipes like “Chicken Ham Sausage Jambalaya” from scratch, my favorite breakfast “Eggs Benedict” – actually I should say egg without the “s” cause no way I can eat two- , just to name a few….

The Ham recipe I’m about to share with you is not something new. I believe most of our mothers and grandmothers made it this way but for some of you who haven’t tried this simple recipe, I’m happy to show you how. This recipe is solely based on a store-bought pre-cooked ham.

On that note, from clubfoody and myself, I wish you a Happy Easter, an amazing meal with your guests and fun at your dinner party. Bon Appétit!

For ingredient amounts and more info, visit

Tuesday, 22 March 2016

Angel Eggs on a Cloud

Good morning! It’s time for breakfast now, so what are you going to have?

Cereal, fruit, oatmeal or bacon and eggs? Yes, bacon and eggs sounds good! How about trying something new…Angel Eggs on a Cloud!  I’m pretty sure you have never heard of this breakfast item before.  If you’re looking at the picture right now, you’re probably thinking Wow! Cool! …or even, what is that? …or how do you make it?

Lucky for you, a recipe floated down from the clouds and I’m here to share this heavenly dish with you today – light and fluffy, golden-brown egg whites with silky smooth, creamy yolks baked to perfection and absolutely delicious.

Okay…this is not one of my original creations; I did see it for the first time on a Facebook video a while ago. Although I watched the video and got inspired by it, I, unfortunately, can’t give proper credit to the man in the video because I don’t know where he’s from and also couldn’t understand the language in the video (I think it was Ukrainian…not sure). So what I did was create my own version by adding more ingredients and figured out the cooking method. It took me about 3 tries to get it just right and now I can finally share it with you.

This is a perfect dish for brunch and a great conversation starter among your guests. I like to serve it with fruit, crispy bacon and English muffins but the choices are unlimited. Looking for a light breakfast/brunch item…this is definitely it! Bon Appétit!

For ingredient amounts and much more, visit

Tuesday, 15 March 2016

3 Cheese Chicken Parmesan...An American Classic!

Every country has their “Classic” dish and one of North America’s is Chicken Parmesan. It has some slightly different versions and several steps to make it, but don’t worry, it’s actually quite easy to make. All I have to say is anyone can make this classic dish without any problems. If I can make it…so can you.

One very important tip I have to say about this recipe is to make sure your oil is hot but not smoking hot. Gently place the scalloped chicken breasts in the pan and cook them to a golden brown and be sure to not overcook them. The blend of the 3 cheeses when melted is absolutely delicious and this alone differentiates this chicken parmesan from others you may have tried.

As much as I try to be innovative and think outside the box, some dishes are meant to be served a certain way for best results and this certainly applies to Chicken Parmesan. You can always serve it with a salad, but I have to admit my preference is to serve it with pasta and tomato sauce. To me this is absolutely “yummy in the tummy”.

 Yes, this dish is quite rich, crisp and tomatoey and you might feel guilty for having it, but at least it will give you a huge reason to do more cardio at the gym…but it is sooooo worth it! So my friends…give a try. Bon Appétit!

For ingredient amounts and more info go to:

Friday, 11 March 2016

Cran-Apricot California Salad

I’m sure I don’t have to lecture anyone when it comes to salad. We all know we should eat some salad every day to keep our metabolism functioning properly and help keep us healthy, but we don’t always do just that. One salad in particular that I think we should have every day is baby spinach leaves. This “superfood” is packed with nutrients, anti-inflammatory and anti-cancer agents etc. Unfortunately, not everyone likes the taste of spinach. The recipe I’m sharing with you today will definitely change your mind on spinach and you will be eating more in no time.

It’s surprising how a little dried fruit, nuts and a simple dressing can elevate this quick and easy salad. In this recipe, I add both dried apricots and cranberries but you can always had other dried fruits that you might prefer such as dried blueberries, currants, raisins etc.

Just so you know, you don’t need to add any butter or oil in the sautépan when toasting the almonds because they have enough of their own natural oils and will toast up just fine on their own. Just watch them closely so they don’t toast too much and burn.
Bon Appétit!

For ingredient amounts and much more go to

Tuesday, 8 March 2016

Lemon Posset

As I was creating, building, and designing my website as well as videotaping, doing voiceovers, editing, recording, writing, plus trying to create more recipes, the last thing I had time for was making dessert. David and I don’t have major “sweet tooth” but it is always nice once in a while to have dessert. Besides crazy-busy schedules, there’s time when you and I need to prepare something extremely fast because of; unexpected guests, sudden dessert desire, etc.

 In this episode, I am sharing the most rapid and quick dessert recipe of all…yes I know there are quicker ones that you can buy at the store already wrapped with a barcode and a price tag. The one I’m sharing with you requires only 3 ingredients and about 15 minutes of your precious time. You need 2-3 hours in the refrigerator and at the end, you have a nice elegant dessert to serve. You can speed up the process by placing your bowls or ramekins in the freezer for 5 minutes. You might think what will 5 minutes  do...lots but don’t let it sit longer because the texture will change on you and you will really not like it!


Making Lemon Posset is simple except for one thing, the cream can boil over. In the video, I share with you how to avoid any disaster (and cleaning the stovetop from a big mess) and make this recipe even easier. You can serve it with cookies, and top with berries and whipped cream…whatever you heart desires. Give it a try…I’m sure you’ll love it. Bon Appétit!

For this recipe, go visit:

Thursday, 3 March 2016

Zucchini Pork Penne

I’m sure you have all tried pork ribs, pork roast and pork chops but have you ever had pork with pasta? I usually mix my ground pork with other meats but rarely have it on its own.

I felt too lazy to step out to the grocery store the other day to buy more cooking ingredients so I took a look to see what I had in my fridge and pantry. Surprisingly, I realized I had enough things on hand to come up with a new recipe. Sadly, there are many people who don’t try mixing new ingredients together for fear of screwing things up and just stick to the same old, same old recipes.


One thing about me is I hate wasting food and whatever leftovers I have, I usually try to re-purpose them and create a new recipe. In Canada about 30 million pounds of food is wasted per year at various points in the food supply chain and about 50% of that is household waste, so when you buy food, don’t throw it out, roll up your sleeves, take a deep breath and make something new.

Besides zucchini, this recipe has a great mix of herbs and spices in a tomato sauce plus some red pepper flakes and Jalapeño Monterey Jack cheese for a little extra kick. Feel free to try it with your favorite pasta to mix things up. Mine turned out amazing the first time and I’m sure you’re going to love this one a lot. Bon Appétit!

For ingredient amounts and more info, go to:




Tuesday, 1 March 2016

Sausalito Smoked Salmon Dip

When I moved to the West Coast, I couldn’t wait until we could drive down the Pacific Coast. Our first trip was to go from Vancouver to San Francisco and celebrate my birthday there. The view was spectacular! I discovered the breathtaking Oregon Coast with its big rocks standing in the ocean and those beautiful lighthouses. Seeing the giant majestic redwood trees  in Northern California was so incredible and gave me a sense of peace.

We drove through Napa Valley and as a wine lover, I was so impressed with the scenery; acres and acres of vineyards. How excited I was to see the top of the Golden Gate Bridge from afar. It was my first time back since I was 16 with my father, visiting my uncle Robert, my aunt Pierrette and my cousin Raymond.

My partner and I did so many cool things like jumping on the cable car, eating chowder on the Pier, visiting Coit Tower, driving down Lombard Street and playing golf at the Presidio Golf Course. We also went to amazing restaurants, including one located in Sausalito where we had the perfect view of San Francisco Bay. Beside our table was another couple and we started interacting with each other. Through our conversations, not only were they golfers like us but also foodies and next thing you know we were exchanging recipes. This is how this smoked salmon dip recipe originated and I thought calling it Sausalito would add a more sentimental value to it. Sadly, we lost contact with each other but wherever you are, Jim and Sue, this recipe is for you.  Bon Appétit!

For ingredient amounts and more info, go to: