GRILLED CORN SALAD WITH SPICY SRIRACHA-LIME DRESSING

Always down to try a delicious new salad, my boyfriend’s mom recently whipped up this spicy, sweet corn salad and I just couldn’t get enough. Not only is it the perfect season for grilled corn but the sriracha lime dressing and jalapenos add a kick of spice while the avocado and lime help cool your mouth down. Its the perfect side dish to add to your next BBQ or Mexican night and goes perfectly with any chicken or meat dish you’re planning to serve! Enjoy!

INGREDIENTS:

Serves 6 People

6 Pieces of Sweet Corn - husked
2 TBSP of Unsalted Butter - melted
Salt and Pepper
3 Ripe Avocados - chopped into pieces
1 Jalapeno Pepper - chopped

- Dressing -
6 TBSP of Lime Juice
4 TBSP of Honey
3 TSP of Sriracha
2 TSP of Garlic Powder

DIRECTIONS:

Brush the corn in the unsalted butter and sprinkle with salt and pepper before grilling on the bbq. Turn the corn occasionally to allow it to cook evenly. Remove corn once it is tender and slightly charred. Set aside to cool.

Combine all your ingredients for the dressing in a bowl and whisk until well incorporated.

Once the corn has cooled, cut kernels off the cobs and place in a large bowl. Add in your chopped avocado and jalapenos before drizzling the dressing over the entire mixture and tossing so everything is well coated. Season with salt and pepper to taste before giving it one last toss.

Cover with plastic wrap and store in the fridge until you are ready to eat.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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BURNT BASQUE CHEESECAKE

We may not be able to travel right now but that doesn’t mean we can’t eat the delicious foods we discovered while away. I recently was reminded of Adam and I’s trip to Spain and the small little surfing town of San Sebastian that we visited while there. In the evening, we would wander around the small town looking for a bar to grab some pinchos (small traditional snacks typically eaten in bars in northern Spain) and on one of those evenings, we were also introduced to a popular dessert in the region, the Burnt Basque Cheesecake. Unsure of how to make it myself, I recently scoured the internet in search of a recipe that was not only super simple but tasted just as I had remembered. Not only was I super happy with how my cheesecake turned out but I would highly recommend giving this dessert recipe a good if you are looking for something to whisp you away to memories of Spain with a single bite!

Enjoy!

INGREDIENTS:

Unsalted Butter
2 LBS of Cream Cheese - Room Temperature
1.5 CUPS of Sugar
6 Large Eggs
2 CUPS of Heavy Cream
1 TSP of Kosher Salt
1 TSP of Vanilla
1/3 CUP of Flour

10” Spring Form Pan
Parchment Paper
Sifter

DIRECTIONS:

Preheat oven to 400 degrees and make sure your middle rack is not obstructed.

Using unsalted butter, butter your springform pan and line with two pieces (overlappings slightly in the middle) of parchment paper. You need them to help hold up the cheesecake once it rises so it’s okay if it comes over the top of the pan (just make sure it’s not too tall where it will touch the oven elements.

Beat cream cheese and sugar with a hand mixer on medium-low until sugar dissolves and the texture is smooth. Remember to scrape the sides!

Next, increase your speed slightly before adding one egg in at a time in 15-seconds intervals.

Next, reduce your speed slightly and add in your cream, salt, and vanilla. Mix until well incorporated, approximately 20-30 seconds.

Next, sift in your flour and beat on low until well incorporated. Make sure to scrape down the sides of the bowl to get the extra build-up on there. The batter should be a smooth consistency.

When ready, pour batter into your springform pan and bake on the medium rack for 60-65 minutes until it’s a deep golden brown.

When ready, set cheesecake aside to cool in the springform pan. The cheesecake will fall dramatically so don’t worry if it came over the sides a lot. Once cooled you can remove springform pan and carefully peel away the parchment paper.

At this point, feel free to cut the cake into wedges and serve however I like the consistency more the following day when it becomes more reminiscent of thicker creamy cheesecake as oppose to a flan texture.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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CHOCOLATE ZUCCHINI BREAD

If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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KOREAN PICKLED RADISH RECIPE

I am sure by now you can tell that I have recently developed a slight obsession with Korean food. Now having been introduced to Yangnyeom chicken by my boyfriend’s brother’s Korean girlfriend and already having a previous love for Bibimbap, I now wanted to start sharing recipes for some little side dishes that you often see being served with Korean food like this one, a simple Korean pickled radish dish. Unlike regular radish, Korean radish is massive in size and white on the outside as well as the inside. Usually served pickled along with other small side dishes, I find Korean pickled radish to be refreshing, almost like a palette cleanser that goes well with spicy dishes. Pickled korean radish can also be stored easily in the fridge for up to two weeks and made in batches which makes it easy to pull out during mealtime. We recently made Korean pickled radish to go with our Yangnyeom chicken dinner the other week and it was the best compliment for the dish! I think you will feel the same way also! Hope you like it!

INGREDIENTS:

- Pickled Korean Radish -

1 lbs of Korean Radish, peeled and cubbed
1/3 CUP of Sugar
1/3 CUP & 1 TBSP of White Vinegar
3/4 CUP of Water
1 TSP of Kosher Salt

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DIRECTIONS:

Combine sugar, vinegar, salt, and water in a large glass pickling jar and give it a stir so that it can mix well.

Next, add in your cubed radish, seal with a lid, and place in the fridge.

Allow to ‘pickle’ for a minimum of 2 hours before serving.

Korean pickled radish can be stored in the fridge for up to two weeks.

P.S. This recipe is usually served and pairs really well with Korean Fried Chicken (pictured below).

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I hope you enjoyed this pickled Korean radish recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

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LEMON BLUEBERRY POUND CAKE WITH ICING

It’s August, which means blueberry season is upon us here in Canada and since the price of one of my favorite berries has become insanely affordable, I thought it would be fun to create a few recipes using them. One such recipe that I decided to make was this lemon, blueberry pound cake which, even without icing is still sweet, light, and amazing. The best part about pound cake is that you can always make it ahead of time and freeze it to enjoy at a later date as an after-dinner dessert or alongside your morning coffee. Further, since it stores so well, you can even make it in batches as a back up for when that unexpected guest drops by and you need something quick to offer them. Either way, I know you will enjoy it!

INGREDIENTS:

- Lemon Blueberry Pound Cake -

1.5 CUPS of All-Purpose Flour
1/8 TSP Baking Soda
1/4 TSP Salt
2 TBSP of Lemon Juice
Zest from 1 Lemon (try not to get to much of the white layer under the top layer as it is bitter)
1/2 a CUP of Unsalted Butter (bring to room temperature)
1.5 CUPS of Sugar
3 Eggs
1 TSP of Vanilla Extract
1/2 a CUP of Buttermilk
1/2 - 3/4 CUP of Blueberries (depending on how much blueberries you want)

- Lemon Icing Glaze -
2 TBSP of Lemon Juice
1.5TBSP of Buttermilk
1.25 CUPS of Icing Sugar

DIRECTIONS:

Preheat oven to 325 degrees.

Butter and flour your loaf pan - mine was 9x5 inches.

Next, in a bowl, sift in your flour, baking soda, and salt before mixing in your lemon zest and stiring until well incorporated.

In a separate bowl, add in your butter and 1/2 cup of sugar and using a hand mixer cream the sugar on medium speed. Continue to add sugar 1/2 cup at a time until fully incorporated.

Next add the eggs, one at a time until well incorporated. Once all eggs are in turn the speed up to high and beat the mixture till it becomes fluffy.

Once fluffy, reduce speed back to medium and add in lemon juice and vanilla.

Once well incorporated and fluffy you can now start to add in the flour mixture and buttermilk. Start with 1/3 of a CUP of flour followed by 1/4 Cup of Buttermilk and repeat until all the flour and buttermilk is incorporated.

Next, fold in blueberries using a spatula before moving the entire mixture to your loaf pan and baking for 85-95 minutes or until a toothpick comes out clean.

Allow the pound cake to cool in the pan before moving it to a cooling rack.

At this point, you can make the icing (optional) by combining the lemon juice and buttermilk together in a bowl before slowly incorporating the icing sugar.

One loaf has cooled, drizzle the lemon icing glaze on top of the loaf. Store in the fridge to help it harden before cutting and serving or wrap and move to the freezer for storage.

Enjoy!

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

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