Mexicali Lovin'

Mexican food and I are like squabbling sisters. Sometimes we get along and want to spend every night together and other times we don't want to speak for weeks. 

These peppers were inspired by a recipe from the Smitten Kitchen and they make my squabbles with Mexican food seem ridiculous. They are so unique tasting and the spicy peppers balance the creamy filling so well that I could eat them every night for a week without getting sick of them. 

Just one note of advice if your wear contacts - take them out before you start to peel the peppers and take their seeds out. I was not so happy when I forgot. 

Flying Colours

Seeing a big rainbow on my plate always makes me happy. Maybe I'm like a bee collecting pollen, but I will always steer clear of the boring white and brown dishes and head towards the bright plates that call for attention. Luckily that's not a bad thing because colourful food looks beautiful and is super healthy for us too. 

When I told my sweetie I was making a beautiful purple sweet potato gnocchi for dinner, he asked that I serve us half purple gnocchi and take a little of the orange sweet potato gnocchi I had made and frozen out of the freezer so we could mix them up. At first I thought that sounded like extra work, then I realized how pretty it would look and got excited. 

I think my dish was a beautiful success and now my freezer has enough purple and orange gnocchi to keep us satisfied for awhile. So now I'm happy because it's all set for a day when I'm not in the mood to cook. 

Moroccan Flavours

I have a love of appetizers that just won't go away. I love small bites from a communal plate of delicious treats because they're usually shared with friends or family, there's usually a ton of different choices of food, and also because no one knows how much you've had to eat!

Ok, I'm kidding on the last bit. Sort of. But back to business, I do love appetizers. 

Today's post is a delicious version of Baba Ganoush, it's more involved than the previous version I shared but I think the added flavour makes it worth the extra ingredients!

Asian Spaghetti

This dish may not actually be spaghetti, but it is one of the best spaghetti squash recipes I've ever eaten. It's got sweetness, tang, spice, and somehow even a rich comfort all mixed up together in one delicious bite. 

Good Asian food often achieves that strange mix of perfection and I think that might be why I love it so much. Italian food does beat Asian on the comfort, Indian food beats it on the spice, and desserts of any origin always beat it on the sweetness, but no where else are you ever going to find a combination of tastes that so perfectly combine all those taste bud sensations. 

Read on for an amazing spaghetti squash recipe with a taste so good it's going to make you reach for seconds and maybe even thirds! 

Bay Gulls

I grew up on Georgian Bay in Collingwood, ON and anyone who had visited or lived there knows that saying that there are a lot of seagulls on Georgian Bay is an understatement. I don't think you could even walk down the beach, let alone eat a picnic lunch, without being stalked by a pack of those birds.  

Because I'm so familiar with seagulls, and because I'm a really hilarious person (ok... corny), my favourite joke is all about those birds. It's something that Luke and I joke about every single time we see a seagull. 

Why do seagulls live by the sea? Because they'd be called bay gulls if they lived by the bay! 

Alright, maybe it's not very funny. But we like it! And something else we like is bay scallops, read on for a yummy new recipe starring them! 

You didn't think I shared my joke because I'd made a recipe about how to cook a bay gull did you!

Cheese Please!

I love food, but some combinations of food don't make my stomach rumble with excitement. 

Pears and Brie - I love that combination and I think many people would agree, but Halloumi and mango? I'm not even really sure what Halloumi is other than a weird cheese that can be grilled or fried, but I didn't think it sounded delicious until I tried it. Now I don't know how I lived without it and I cannot wait for the next time I get to have a taste them together. 

This recipe comes from the complimentary All You Need is Cheese magazine and I am so happy I read this edition. 

Potluck-y

I love going to potlucks and seeing what goodies everyone else has brought, but I hate coming up with what I should bring. 

Potlucks are tough because I always want to bring a dish that tastes great without it haven't to be reheated, with it having sat for a while, and still being tasty enough to have someone scrape the sides of the bowl to get the last bite. 

If anyone feels the same as me and thinks that their friends are getting tired of their same old standbys, here's a new dish to throw into the mix - Pineapple and Bok Choy Slaw. You'd never warm a slaw, it actually tastes best after it has sat for awhile, and it's so unique that everyone's going to want a taste!