Mediterranean Salmon


When I go back to my hometown to visit, there is usually a 98% chance that at some point I will be visiting P&M Kouzzina. It was my very first restaurant that I ever went to at 5 days old, and is a beloved staple in Sudbury, Ontario. It is consistently good. My all-time favourite dish on the menu is their grilled calamari. It comes in a sizzling cast iron skillet and has the most delicious mixture of olives and vinegar mixed in with the calamari. My mouth is seriously watering. Unfortunately, I am a little ways a way from Sudbury but I have found myself craving that vinegary and briny flavor so, I decided to re-create those flavours into a week night dish. Instead of calamari I opted for salmon and made it a main course.


Enjoy! X

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Stovetop Oatmeal

I am not really a breakfast person at all, but lately I have been eating a lot of oatmeal. Not only is it really quick and easy to make, but it is such a versatile breakfast and a very stick to your bone type meal. This recipe has been my go to oatmeal dish but you can switch up the flavours and toppings however you please. I prefer stovetop oatmeal over instant because it is a lot better for you, and I really dislike the texture you get from instant.


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Chorizo Beer Steamed Mussels

This past Valentine’s I decided I wanted to cook a dinner that I know we don’t typically have. So, I thought, what better than mussels?! I actually had never cooked mussels in my life. I had cleaned them and had seen them cooked a million times to be confident enough to think I knew how to make mussels. On top of that, not only had I never cooked mussels but I wanted to make up my own recipe and not follow one from online or in a cookbook. Luckily for me, and my husband, they turned out awesome!!!


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Chicken Enchiladas



2 Large Chicken Breasts

2 Tbsp Taco Seasoning

1 Tbsp Extra Virgin Olive Oil

6 Large Flour Tortillas

1 Cup Chopped White Onion

1 Tbsp Minced Garlic

1 Cup Sour Cream

2 1/2 Cups of Shredded Cheese (I use the Mexican Blend but Cheddar will work as well)

19 oz Can of Red Enchilada Sauce (I use mild)

1 Tbsp Chopped Parsley (or Cilantro)



Grease a 9 x 11 dish and coat the bottom with 1/2 cup of the enchilada sauce. Much like you would if you were to make a lasagna- it prevents everything from sticking.

Preheat your oven to 400 degrees. On a sheet pan place two large chicken breasts and season each with one tablespoon of taco seasoning. Bake for 30-35 minutes or until chicken is thoroughly cooked.

Once your chicken is done go ahead and knock your oven down to 375 degrees.

As soon as your chicken is cooked take two forks and start shredding your chicken and put in a large mixing bowl. Add in 1 and a 1/2 cups of cheese and mix within the chicken so the cheese starts to melt.

In a pan heat your olive oil on medium-high heat and add in your onions. Cook for 7-8 minutes until they are soften and begin to brown. Add in your garlic and cook for 30 seconds-1 minute until fragrant.

Add your cooked onions into the chicken mixture. Add sour cream and one cup of the enchilada sauce. Mix everything together.

This is the messy part. I put the remaining enchilada sauce on a big platter and lightly dip each tortilla in the sauce on both sides. Then take half a cup of the chicken filling and place it in a horizontal line about 3/4 down the tortilla. Then roll it up. If you don’t want to get this messy you can also just put a tablespoon or so of sauce inside a dry tortilla before putting the chicken mixture. In this size of pan you should be able to fit 6 large rolled tortillas perfectly.

Once all your enchiladas are rolled up pour the remaining sauce from your platter all over the mixture. Top with the remaining cup of shredded cheese.

Cover your dish with aluminum foil and bake for 25 minutes. Once your cooking time is done take the foil off and cook for another 8-10 minutes until the cheese starts to bubble and brown slightly.

Top with your chopped herbs! Cilantro is the more appropriate herb to use, but I am not a huge fan so I use parsley. Just a personal preference!

Enjoy! x


Kale Chips

Truth be told, I am not a “munchy” person. I don’t ever feel the need to sit down and demolish a bag of chips or a chocolate bar. I would honestly much rather have an apple. Sour candy on the other hand…

Anyways, kale is the biggest thing now a days, and for good reason. It is incredibly good for you AND delicious. I can devour an entire plate of kale chips, no problem. They are super easy to make, one bunch of kale makes a lot and besides the great taste, you feel good eating them.


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Yogurt Snack

Admittedly, this is a really weird snack (or dessert, or breakfast). It derived from having the 3am munchies and having next to nothing in the fridge. Regardless, it’s yummy and a great way to make you think your indulging in something that isn’t that great for you, when really, it’s totally fine! I don’t even have a name for this concoction yet, so, we’ll just dive right on in.

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Good Eats: Smoke BBQ, Fort Lauderdale, FL


If you are a fan of BBQ, you need to check out this joint. I don’t want to say I am a BBQ expert, but I have had my fair share of BBQ dishes thanks to my husband, who may just be an expert. Between the two of us we love good BBQ, but honestly it’s a hard “cuisine” to master and to find a really good BBQ joint can be a task. A friend of ours, who is fairly knowledgeable in all things BBQ, suggested Smoke BBQ in Fort Lauderdale, Florida. At first appearance it looks tiny and like it is a mediocre BBQ joint, but, as they say, don’t judge a book by it’s cover! This place has some bomb BBQ and even better, amazing southern sides. My favourite meal to get is the smoked chicken wings with baked beans, baked mac n’ cheese and cornbread. I know. Yum.

Let’s start with the wings: they are smoked, and fried. Whaaa? This results in the most perfect, crispy exterior and moist (yes, I hate that word too I just couldn’t think of a better replacement) interior. They actually don’t put a BBQ sauce on the wings and they leave it up to you to choose between their selection of sauces (the Carolina Gold and their Original BBQ sauce are my picks). I actually love that there is no sauce on it though. You can really get a feel for that crispy, salty skin, and then you can go back and forth dipping into the various kinds of BBQ sauce. It’s money! Next, the baked beans are made with root beer. If you really think of the complexity and flavours that are in root beer then you will realize using them to make baked beans is such an ingenious idea that I am so mad I didn’t think of it first. The root beer gives the beans a smoky, spiced flavor that is out of this world. The mac n’ cheese…first of all you can’t really mess up mac n’ cheese and if you do you should be incarcerated. Smoke just takes this simple dish and does it really well. It’s extra cheesy deliciousness. Finally, their cornbread is so moist (that damn word again), and perfectly crumbly. My daughter goes nuts over it! To top it off they serve it with cinnamon butter. My mouth is seriously watering.

If you’re a fan of BBQ, do yourself a favour and go check them out! They are located at: 3351 NE 32nd Street. Fort Lauderdale, Florida 33308.