CELEBRATING CANADA DAY!
In Canada, July 1st marks the day for Canadians to reinforce national unity, sovereignty, and shared values against external economic pressures and to mark the 60th anniversary of the flag. It acts as a unifying force against trade tensions, protects our identity from being absorbed by larger neighbors, and boosts morale.
Today, Canadian pride and sense of belonging have reached their highest levels in years. Being Canadian brings pride through a strong commitment to multiculturalism, inclusivity, and freedom, alongside a reputation for politeness, resilience, and a high quality of life.
From coast to coast the country’s birthday is marked with various events. Barbecues are definitely the preferred choice of food event for the day. Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger. The surf and turf burger is a variation of the surf and turf dish, typically made with minced meat and marine products like lobster, shrimp, or crab.
The concept of ‘surf and turf’ is reported to have originated in the US as a dining trend in the mid-20th century. It refers to a dish that combines both seafood (surf) and meat (turf) in a single meal. While the idea of pairing seafood and meat together has been around for centuries in various forms, the modern surf and turf combination gained popularity in the 1960s and 1970s. The surf and turf burger is a creative twist on this classic concept.
Brion & I thought this was truly a gourmet meal burger in a bun. Much more than just a delicious meeting of ocean and prairie.
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Surf & Turf Burgers
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Instructions
Burgers
In a bowl, combine all seasonings & add ground beef & beaten egg. Lightly combine without overmixing. Form into 4 burger patties. Set aside in refrigerator.
Shrimp
Peel & devein shrimp. Rinse in cold water & dry with paper towel. Toss shrimp in olive oil & Old Bay seasoning. Set aside in refrigerator.
Avocado Steak Sauce
In food processor, add all sauce ingredients. Process on high speed until smooth. Remove from processor & place in a glass dish. Cover with plastic wrap & refrigerate.
Other Ingredients
Slice tomato & red onion. Slice or shred cheese. Very lightly butter hamburger buns.
Cooking / Assembly
Heat a griddle to medium-high & cook shrimp until they are just done, about 1-2 minutes per side. Set them aside.
Place burgers on the griddle & cook them until done or to your liking.
Assemble surf & turf burgers as follows: roll, burger, cheese, arugula, tomato & onion, generous amount of avocado steak sauce, shrimp & top of roll.
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In the fall of 2005, Brion & I spent a month in Rome where we rented a furnished apartment in a lovely hilltop neighborhood. This was our first trip to Italy so every morning we would choose a different destination for the day. It was relatively easy to get around the city by using the public transit system (Rome Termini is the city’s main transport hub). We paid 18 Euros for a 7-day pass, and you could use it as many times as you wished. To rent a car to see the sights of Rome would be an exercise in frustration or to say the least, taking your life in your hands. So many of its legendary sites are the original article that to see them is to fulfil a lifelong dream. In no other city can you see so much in such a short space of time and merely scratch the surface.
It was at that huge ‘Rome Termini’ station that we experienced our first panini sandwiches. Very often when we returned to the station after our day’s adventure, Brion & I would stop into one of the eating places and have something to eat. One day the person making our lunch asked if we wanted our sandwiches ‘grilled’. We were familiar with the basic grilled cheese sandwich but had never had them made as a grilled panini before. The taste was so incredibly good. Strange, how something as minor as a sandwich can be so memorable.
Paninis and their presses arrived in North America around 1956 but didn’t become mainstream until the 1970s and 1980s. Elevating the standard grilled cheese sandwich, paninis have become vessels for culinary creativity. It would be easy to assume a panini and a sandwich are the same—a panini is a sandwich—but not all sandwiches are paninis. So, what makes the panini stand out from the sandwich? Bread and pressing them in a hot grill give paninis their signature presentation and amazing taste. You can serve paninis for breakfast or lunch with limitless combinations for the perfect filling.
One that really works for Brion & I, is this smoked turkey with guacamole & Monterey Jack cheese. I guess its because it combines contrasting textures and savory flavors … smoky, creamy and crunchy into a warm, satisfying meal.
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Smoked Turkey w/ Guacamole & Monterey Jack CheesePanini
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Instructions
Guacamole
In a bowl, mash avocados & lime juice. Stir in garlic, onion & cilantro: blend well. Ser aside.
Paninis
Slice red onion thinly. In a saucepan, add butter & heat to melt. Add onion & sprinkle with salt. Cook until onion has softened. Remove from heat & set aside.
Slice cheese & butter one side of each slice of bread.
With buttered sides down, Generously spread guacamole over the 4 slices of bread. Divide the turkey slices between 2 of the slices. Next, divide the cheese & place it on the turkey along with the red onion. Place the 2 remaining slices on top with the buttered side on the outside.
Grill on panini maker until heated through & crispy on the outside. Serve.
Recipe Notes
If a panini grill is not available just use an ordinary skillet to get the job done!
HAPPY NEW YEAR’S DAY!
New Year’s celebrations bring thoughts of new beginnings. People all over the world are preparing traditional foods in hopes of bringing good luck and fortune in 2025. On the list for many: seafood, especially fish. Many believe fish to be a lucky New Year’s food because fish scales resemble coins. Fish also swim in schools, which for many can inspire feelings of abundance. Finally, fish travel forward, representing progress.
In North America the most common type of fish often served on New Year’s is salmon, as the color pink is often used to signify luck.
For our New Year’s meal, we are having a stuffed salmon paupiette.
A paupiette is a French dish made from a thin piece of meat, poultry or fish that is stuffed with additional ingredients. The base of the dish is pounded thin and covered with a filling of finely chopped vegetables, meats, fruits, breadcrumbs and tightly formed into a roll. Once the stuffed fish, poultry or meat is cooked through, it is generally cut into small rounds prior to serving. Paupiettes are also commonly referred to as roulades, a word based on the French word meaning ‘to roll’.
BEST WISHES FOR HEALTH & HAPPINESS TO EVERYONE IN 2025!
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Shrimp Stuffed Salmon Paupiettes
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Instructions
Slice salmon fillet into 2 or 4 long strips. Flatten GENTLY with a meat mallet. Rub fillets with olive oil then season with salt & pepper.
Melt butter over medium-high heat in a large skillet. Add garlic & onion; sauté until onions are translucent. Add shrimp, salt & Old Bay seasoning.
Sauté until shrimp is barely pink. Transfer to a bowl & allow to cool. When cooled, add parsley, bread crumbs & cream cheese to shrimp mixture & gently stir to blend ingredients.
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Divide stuffing mixture between the 4 strips of salmon fillet. Spread stuffing out evenly & roll each one up, jelly-roll style. Tie each one with some kitchen twine to ensure they will stay rolled.
Place the stuffed fillets in a shallow baking dish. Bake salmon for 45 minutes or until salmon is JUST cooked. Place grape tomatoes in a small baking dish, toss with either some Golden Italian dressing or olive oil & roast until skins are slightly popping open.
Serve with roasted tomatoes & guacamole on the side.
CELEBRATING FAMILY DAY!
Family Day is observed on the third Monday in February in the Canadian provinces of Alberta, British Columbia, New Brunswick, Ontario, and Saskatchewan. This holiday celebrates the importance of families and family life of people and their communities. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.
Alberta was the first province to adopt Family Day as a statutory holiday in 1990.
There are no established traditions surrounding Family Day as there are for occasions like Christmas and New Year’s Day. But, as the name implies, many Canadians take advantage of the three-day weekend in February to spend extra time with loved ones. Road trips, winter sports outings, and extended family gatherings are all popular ways to observe the holiday.
Who needs a holiday to eat pizza? Not Brion & I … YUM!
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Spicy Chicken Naan Pizzas
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Instructions
Chicken Marinade
In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
In a bowl, mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have a bit extra for something else.
Pizza Topping Prep
In a skillet, cook bacon until fairly crisp, drain & blot on paper towels; chop coarsely. Wipe skillet with paper towel, add marinated chicken & stir-fry until cooked then remove to a dish. Add onion to skillet & sauté until tender crisp.
Assembly & Bake
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On a large baking sheet, lay a piece of parchment paper. Place the 4 Naan breads on it. Spread each naan bread with guacamole then spinkle each with a bit of cheese. Layer onion, bacon, chicken, tomato & remaining cheese.
Bake for 15 minutes or until hot & cheese is nicely melted. Remove from oven, top with sliced avocado & serve.
Most often guacamole is relegated to a small bowl next to some tortilla chips. Brion & I love ‘guac’ and since its so quick and easy to make, we use our fair share. This creamy, citrus infused quac is the perfect foil for this salty, savory salmon.
Plantains make another good pairing to this meal. While technically, they can be eaten raw when they are very ripe, the fruit is called a ‘cooking banana’ for a reason. For most part, they are prepared like a vegetable …. specifically, a potato. Around the world, the fruit is used to make breakfast, lunch, dinner and even dessert.
The unripe plantain is traditionally prepared with a deep-frying method. The frying is done twice to ensure a crispy chip. You first peel the green plantains and slice them. Then the chips are fried on both sides, removed from the oil and blotted on paper towel. The plantains are now flattened somewhat and re-fried to provide extra crispiness. Salt may be used to add flavor to the chips. The thicker version should be served hot or warm and are nice eaten with guacamole, garlic sauce or grated cheese as a side dish.
As always, in my quest to bake rather than deep fry, I decided to bake our plantains today.
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Roasted Salmon & Plantains w/ Guacamole
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Instructions
Guacamole
In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion, cilantro & diced tomato. Cover & set aside until ready to use,
Plantains
Preheat oven to 375 F. Line a large baking sheet with aluminum foil placed shiny side up. Brush one side of foil lightly with oil.
Peel & slice plantains into 1/3-inch slices. Place the plantains on the oiled side of the baking sheet & roast for about 10 minutes. Remove from oven & with the bottom of a tumbler, 'squash' each piece down flat. Thinner = crispier. Season with coarse sea salt.
Brush opposite side of pan with olive oil & add the salmon fillets to the baking sheet. Brush salmon lightly with a bit of oil & season with your choice of seasonings.
Place the salmon & plantains in the oven & roast for about 10 minutes or until salmon flakes when you cut into it & is slightly opaque.
Serve salmon topped with guacamole alongside plantains. Steamed rice compliments this meal as well.
The kebab idea is often said to have had huge impact in global cuisine, starting in the Middle East where initially they were simply grilled meat heavily seasoned. There are two particular varieties which those of us in the West are particularly familiar, being shish kebab and doner kebab.
Shish kebab is by far, the more commonly known term and while we usually see these dishes prepared with the vegetables and meat on the same skewer, they were initially done separately.
Almost every culture has its own take on skewered meat, but one theme connects them all …. whether simple or intricate, kebabs are uncomplicated and easy to cook and offer near instant gratification. I love any excuse to eat zucchini but these turkey slider-inspired skewers take my love to a whole new level.
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Turkey Zucchini Kebabs
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Instructions
Zucchini
Preheat oven to 375 F. Line a baking sheet with foil paper. Slice zucchini into (18) 1/4-inch slices & place in a bowl. Add Italian dressing & gently toss. Remove from dressing allowing excess to drip off & transfer to the baking sheet, laying the slices in a single layer. Roast for 5 minutes to brown a bit. Remove from oven; drain off any excess moisture.
Turkey Sliders
Wipe off dressing from foil paper on baking sheet. Place a wire rack over a foil lined baking sheet. Spray lightly with cooking spray.
In a bowl, combine all of slider ingredients; mix ONLY until just combined. Form into (18) 2-inch patties; place on prepared baking sheet & bake approximately 15 minutes. Remove from oven & set aside until cool enough to handle.
Assembly
On 6 soaked wooden skewers, alternately thread turkey sliders & zucchini slices (about 3 each per skewer). Dot with some salsa & sprinkle with grated cheese.
Lay on wire rack over the foil lined baking sheet & return to oven to bake until cheese is melted & bubbly. sprinkle with a bit of extra parsley before serving if you wish.
Recipe Notes
- If you prefer to make these on your barbecue, that works just as well.
If you are not familiar with ‘Herbs de Provence‘, it is a mixture of dried herbs considered typical of the Provence region in Southeastern France. This region is known for endless vineyards, olive groves and its vibrant, purple lavender fields. Lavender is the herb that adds a distinctive scent as well as working beautifully with the rest of the herbs (thyme, marjoram, savory, oregano & rosemary) that make up this blend.
Prior to the commercialization of the product in the 1970’s, the person responsible for bringing the French phrase into the vocabulary of cooks around the world was non other than Julia Child (American-turned-French chef), who included it in a recipe in her classic cookbook ‘Mastering the Art of French Cooking‘.
This iconic French spice blend can easily elevate any number of meals. Like most spice blends, there is no set formula for the ideal Herbs de Provence. While it uses ingredients that are found in the North American creation known as ‘Italian Spice‘ (with the exception of basil), it also includes lavender flowers and has a strong floral taste.
Although I am using the individual herbs in this recipe, you can easily substitute with bottled, dried Herbs de Provence with no problem. They are readily available in the larger grocery stores. This makes such a great tasting meal …. well worth your time.
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Herbs de Provence Shrimp
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Rating: 4.33
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Ingredients
- 100 gm bacon
- 250 gm mushroom, quartered or sliced
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3/4 cup frozen peas, thawed
- 3 Tbsp fresh basil, chopped
- 3/4 tsp lemon zest
- 2 Tbsp olive oil, divided
- 1 tsp sea salt
- pepper to taste
- 340 gm Wild, raw jumbo shrimp, peeled & deveined
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp fresh marjoram, oregano OR savory, chopped
- 3/4 tsp rosemary, chopped
- 1/4 tsp dried lavender
- 1 1/2 cups vegetable broth
- 1 cup Israeli couscous (plain Or turmeric)
- 1 1/2 Tbsp lemon juice
- 2 tsp fresh tarragon, chopped
Ingredients
- 100 gm bacon
- 250 gm mushroom, quartered or sliced
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3/4 cup frozen peas, thawed
- 3 Tbsp fresh basil, chopped
- 3/4 tsp lemon zest
- 2 Tbsp olive oil, divided
- 1 tsp sea salt
- pepper to taste
- 340 gm Wild, raw jumbo shrimp, peeled & deveined
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp fresh marjoram, oregano OR savory, chopped
- 3/4 tsp rosemary, chopped
- 1/4 tsp dried lavender
- 1 1/2 cups vegetable broth
- 1 cup Israeli couscous (plain Or turmeric)
- 1 1/2 Tbsp lemon juice
- 2 tsp fresh tarragon, chopped
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Votes: 3
Rating: 4.33
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Instructions
In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on a paper towel. Saute mushrooms, onion & garlic in bacon drippings until softened.
Add peas, basil, lemon zest & 1 Tbsp oil. Season with salt & pepper.
In a bowl, combine shrimp, thyme, marjoram, rosemary, lavender & remaining tablespoon of oil. Add shrimp mixture to saucepan; cook, turning once, until opaque throughout, about 2-3 minutes. Place in a dish & set aside to keep warm.
In the saucepan, bring vegetable broth to a boil & add couscous. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes.
Add shrimp mixture along with cooked bacon, lemon juice & tarragon. Gently stir together with a fork. Serve immediately.
If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.
Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.
If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!
It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.
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Plantain Lasagna Rolls w/ Guacamole
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Instructions
Plantains
Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
Filling
In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Assembly
Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
Guacamole
While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.
If you follow my blog, you’ve probably noticed pearl couscous has become one of my favorites. There was a time when rice and pasta reigned supreme as a side dish staple in North America. But we have become more adventurous, probably due to world travel and the internet. Foods like couscous have come onto the food scene and never left.
If you have not tried it, pearl or Israeli couscous has a chewy texture with a warm, nutty flavor. Made from wheat flour and semolina, it has a ball-like shape and is toasted, rather than dried, after the granules are formed. Unlike common types of pasta or couscous, pearl couscous was factory made from the outset and therefore is rarely seen homemade from scratch.
Whether you like it hot or cold, savory or even a little sweet, the options are endless with this versatile ‘ancient’ food.
I find it pairs so well with the wild mushrooms & herbs. I wanted to make this dish as our main course so I added some bacon which really added to the flavor.
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Pearl Couscous w/ Wild Mushrooms & Herbs
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Instructions
In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on paper towel. Add mushrooms, onion & garlic; saute until softened.
To the mushroom mixture add broth, (salt if using water) & bring to a boil. Add couscous; stir to combine. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes. Add herbs & bacon crumbles. Gently stir together with a fork. Serve immediately.
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Ever since I made pizza with yeasted potato crust it has become a staple in our meal rotation list. It seems like all it takes to come up with an amazing filling combo is just a little inspiration so the influence of flavors Brion and I tasted in Mexico became a natural choice for me.
Although avocado on pizza may sound weird, if you are a guacamole lover, its glorious. When you think about it, tomato or tomato sauce is a big part of pizza most of the time. Often guacamole is made with tomato, so it compliments pizza well. I used all the ingredients you would normally fit into a tortilla for toppings. Spicy chicken, bacon, avocado, onion, tomato, cheese and GUACAMOLE!
When I make guacamole for pizza, I like to keep it simple: mashed avocados, onion, garlic, lime juice, salt and cilantro. Another thing I found, was that any left over pieces can be wrapped tightly in plastic wrap and placed in a freezer bag and frozen. When you want to use them, thaw at room temperature then heat slightly in the microwave. Most often pizza is frozen unbaked and needs assembly and baking. This pizza tasted just as good as when it was freshly baked!
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Spicy Chicken, Bacon & Avocado Pizza
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Ingredients
Pizza Toppings
- Marinated chicken strips
- 3-4 slices bacon, crisply cooked, coarsley chopped
- 1/4 cup onion, chopped & cooked a few minutes in the microwave
- 1 EACH red & green pepper, small, julienned
- 1 large Roma tomato, seeded & chopped
- 1 avocado, peeled, seeded & sliced thin
- 100 grams Gouda or your choice of cheese, shredded
- 100 grams 100% mozzarella cheese, shredded
- 1/2 cup Guacamole
Ingredients
Pizza Toppings
- Marinated chicken strips
- 3-4 slices bacon, crisply cooked, coarsley chopped
- 1/4 cup onion, chopped & cooked a few minutes in the microwave
- 1 EACH red & green pepper, small, julienned
- 1 large Roma tomato, seeded & chopped
- 1 avocado, peeled, seeded & sliced thin
- 100 grams Gouda or your choice of cheese, shredded
- 100 grams 100% mozzarella cheese, shredded
- 1/2 cup Guacamole
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Rating: 5
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Instructions
Pizza Dough
Cook potato, peel, mash & cool. Combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with a tea towel & allow to rise in a warm place until doubled in bulk, about 1 hour.
Chicken Marinade
In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
In a large bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have extra for something else.
Pizza Topping Prep
In a skillet, cook bacon until fairly crisp, drain on paper towels & chop coarsely. Wipe skillet with paper towel. Add marinated chicken, stir-fry until cooked then remove to a dish. Add peppers & onion to skillet; sauteing until tender crisp.
Assembly
Preheat oven to 375 F. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to a baking sheet.
Using some grated cheese, make a ring around the outer edge of the dough. Roll dough once over cheese ring. Carefully spread the 1/2 cup of guacamole over the bottom of pizza, then sprinkle with a bit more cheese. Layer with avocado slices, onion, bacon, chicken, tomato & remaining cheese. If you prefer, brush to top of the outside ring with egg wash.
Bake for 15-20 minutes or until golden brown, Remove from oven & slice.
Recipe Notes
- You may choose to prepare your marinated chicken & guacamole before you start making the dough.
