I was tired of making tuna burgers and salmon burgers and was searching the internet (for a change) for a corn cake recipe. I’ve made corn fritters before but I can’t say they were much of a hit. The corn cake recipe, I found on the Betty Crocker website uses Bisquick, and I think this makes a huge difference. I’m thrilled with the results. Bye bye corn fritters – hello corn cakes!!

The recipe suggested serving the corn cakes with a sour cream chive dressing but I was in the mood for something spicy so I grabbed the Sriracha bottle I had in the fridge and it was perfect.

Also I noticed that perhaps I didn’t chop up my vegetables fine enough…which is SO typical of my “rush rush rush” style of cooking. Nevertheless – I was thrilled with the results.

MINI CORN CAKES 

INGREDIENTS

 1 tablespoon butter or margarine

1/3 cup chopped green onions (really really fine)

1/3 cup chopped celery (really really fine)

1/3 cup chopped red bell pepper (really really fine)

1 cup soft white bread crumbs (I used panko bread crumbs- I figured “why not”)

1/2 cup Original Bisquick® mix

1 tteaspoon sugar

1/2 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

2 eggs, slightly beaten 

1 can (11 oz) whole kernel corn, drained 

2 tablespoons vegetable oil

TOPPING

1/2 cup chive-and-onion sour cream

 METHOD

1. In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

will chop the veggies a little smaller next time

2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

This recipe couldnt be easier

3.  In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

FINAL PRODUCT

Will be making these again.

Hope you like this recipe as much as I did. I think it would be a great side dish along with a piece of salmon and roasted root vegetables. What do you think?

Happy Cooking.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

 

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Would love to explore more food markets!!

Last week, I appeared on a Food Network Show called “Ice Cold Cash“.  Not only was it a fun experience to participate in this quiz show, but I also WON $1200!! It’s not every day that I win $$….infact I have never won any $$$ because I have never bought a lottery ticket or a raffle ticket. (Fact).

I have set this money aside so I can TRAVEL AND EAT (or should it be EAT AND TRAVEL?)….whatever…you know what I mean!! I am still in “the thinking stage” and have not done any research but here’s my list of where I would potentially spend my prize money. Note: this list is not in any particular order. Plus…Chicago, New York or Las Vegas are not on this list as I have been to these cities numerous times and would like to go somewhere I have never been to. Does that make sense?

1. Barcelona, Spain: I hear this city is spectacular if you are a foodie. I’ve seen photos of the markets and think I would make a b-line from the airport to the market.

2. East Coast of Canada: I have never been to the East Coast and dream of taking Via Rail so I could get on/off the train and explore different restaurants in a variety of different cities.

3.  San Francisco: I went years and years ago (pre-food-obsession) and know that there is some great markets and restaurants in this city.

4. The Far East: $1200 won’t cut it eh? Shame.

By the way, I know $1200 is not a tremendous amount of money but I would be travelling during the off season and would not be eating in 3 star Michelin restaurants. Plus I’m happy to hunt for internet deals that would offer air and hotel.

So what do you think of this list? Where would YOU go if you won $1200 and wanted to travel and eat?  All I know is that the money is just sitting there in the bank waiting to be used and my stomach is waiting to have new experiences.

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I am  really nervous about running the Toronto Marathon this Sunday. Let me rephrase that – I AM FREAKING. I have every doubt, fear, and have zero confidence at the moment. This happens to me before every race so I should be use to it. But I’m not. I have done 3 half marathons and before each race, I am a wreck. Go figure.

I seriously did not think I was going to register today, but I am going to. I decided last nite (nothing like waiting to the last minute) after reading some positive comments from my facebook friends. I seem to always resister the day of the expo, but that’s because I want to see what the weather is like (ok ok..I’m a bit of a princess). Guess what? It’s going to be 16 degrees and sunny on Sunday. Talk about “Perfect Conditions”.

So let’s review why I am so nervous:

1. I have only been training on a treadmill.. It’s weird – I know. I did not go out for a run once outdoors.

2. My longest run has only been 9 miles. I am hoping praying, that the rest is all mental.

3. I am registering late, so it will cost me $105 to participate. This is a problem, as I can think of a few restaurants I could go to with this money.

4. I am SLOW…REALLY SLOW. In fact with each race, I get slower and slower  – so why am I doing this? (don’t answer).

I have resolved to do the following things to help me on Sunday:

1. I am NOT going to wear a watch. I am just going to shuffle my way thru the 21 km and just enjoy the moment.

2. I am going to celebrate  this accomplishment and go to Poutini’s on Sunday nite. It’s about the only thing I will be able to afford!!

3. I am going to try and repeat this mantra throughout the race “one step at a time…one step at a time” and “you can do this…you can do this”.

Happy to hear from any of my readers with words of encouragement. These comments really do help me.

P.S. after this race…I am going to cross train for the next few months and get ready for a Sprint Triathlon. I didn’t do one last year and I really missed it. I know I will go thru the same “pre-race” jitters but for some reason I am less of a wreck. Except for the swim part. Stay tuned for a similar blog post.

Wish me luck.

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Every time I go to Ottawa..I can’ t seem to stop eating. There’s always something new to try and always something I want to bring back to Toronto.

I started off my trip with a tweet up at a new restaurant called Pressed. I had read about it on other blogs (naturally) and thought it would be an ideal spot for a tweet up. Sadly I scheduled a tweet up on a night that the Senators were playing (oops) but I discovered that not EVERYONE watches the hockey game.

I loved the casual atmosphere of this restaurant and was impressed that they even put a few tables together for the tweet up!! Nice touch. I ordered the Margherita sandwich which was described on the menu as: fresh mozarella, basil, smoked tomato, and black olive tapenade.

Now, this could have been an ordinary sandwich but when I bit into the sandwich, I soon discovered that this WASN”T an ordinary sandwich.The addition of the SMOKED tomato made a huge difference!!  It was an amazing sandwich. Their investment to buy a smoker paid off. WOW..why don’t more places offer this smokey goodness?

The Smoker!!

My foodie adventures continued at Mugena which has been around for 17 years. I’ve probably passed it a hundred times but never once had eaten there.  Thanks to my foodie friend @sforzely who recommended this gem of a place that serves Caribbean food. When I walked in, I knew I scored as the place was full of Caribbean customers. While pouring over the menu, I didn’t see any vegetarian options but they were more than accomodating to make me a potato roti. I instantly fell in love with the soft dough and the filling. Next time I will order even more of the mango chutney. My taste buds really enjoy that sour sweet condiment.

will be back for another one!!

I also stopped in to chat with Michael Sutherland from Michaels Dolce who highly recommended that I try the Chai Raisin Loaf from True Loaf. WOW…this bread is so unique and has such a different flavor profile. It’s in my freezer to help me from eating the whole loaf!! True Loaf has been around since 2009 and often sells out so I called first and got there before 1 p.m!!

Great Choice!!

What else did I bring back besides bread? Oh yeah – some  of  Michaels Dolces’ Jam!! I’m so excited to sample his unique jam (think Rhubarb Pepper made with Ontario Rhubarb) that I am going to host a Jam Party so I can share the bread AND the jam. Who wants to join me?

Jam Party Anyone?

Pressed: 750 Gladstone Ottawa ON (613) 680-9294

Mugena: 911 Richmond St. Ottawa ON (613) 722-8228

True Loaf: 573 Gladstone, Ottawa ON (613) 680-4178

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It’s not a secret that I like adore cheese. I’m not sure I have ever come across a cheese I did not like. I like grilled cheese sandwiches, cheese platters, and fondue too. Needless to say I was over the moon when I met Chef Corbin at the Wine and Cheese show (back in March) who told me that The Melting Pot was opening in late April in Richmond Hill. It did not take me long to whip out my iPhone to enter  the necessary information!!

Finally the end of April arrived, and I went to the opening. I could not have been happier (except I failed to bring a guest – what was I thinking?). I sat at the bar though and coincidentally sat beside Damon Allen.

The atmosphere is contemporary and features plenty of private booths. I have no doubt that this place will be packed on Valentines Day!! It’s also the perfect place for a group of friends to go out or for a couple to celebrate an occasion.

I started off my meal with a drink that looked like this:

Then I ordered something I adore but rarely find on a menu.

LOVE this!

Then came the highlight of the evening…the FONDUE (or as @SharonDV tweeted “FON-DO”.)

Fondue=Happiness

I selected the “Fiesta Cheese Fondue” which is described as “aged cheddar cheese pairs with lager beer, jalapeno peppers and salsa, made as spicy as you like”.  I was not disappointed with my choice. Other varieties of fondue included: Spinach Artichoke Cheese Fondue, Cheddar Cheese Fondue, Wisconsin Trio Cheese Fondue and Traditional Swiss Cheese Fondue. I’m pretty sure that THEY would all be perfect!!

The Chocolate Fondue Selection on the menu is awesome (um…need a birthday party idea for your 10 year old?) Items such as Bananas Foster, Flaming Turtle, Cookies’n Cream Marshmallow Dream, Chocolate S’mores, Ying& Yang, …WILL MAKE ANYONE HAPPY. I mean seriously…you can’t go wrong.

By the way, The Melting Pot is a franchise in the United States and this is their first location in Canada. Welcome to Canada!!

The Melting Pot

125-135 York Blvd, Richmond Hill, ON

(905) 764-7770

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It’s Spring(well at least sometimes it feels like Spring) and I’m in the mood to cook with bright green vegetables!! This recipe is based on a standard pesto recipe but instead of JUST using basil, the recipe includes a cup of green peas. I was intrigued so I tried it. You will notice that it’s  slightly sweeter and has a different texture. I think it’s a keeper. (not all recipes are keepers by the way).

GREEN PEA PESTO (from AllRecipes.com)

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This is one Healthy Salad

Last week, I made a Lemon Poppy Seed Loaf  from the Rose Reisman Brings Home Light Cooking Cookbook. While making the loaf, I decided to flip thru the cookbook to look at other recipes that I had tried and liked, but had not made for many many years. Sure enough, pg 56 was circled. I can’t believe I don’t make this salad more often. It’s a winner.

I ‘m attracted to this recipe as it’s crunchy and colorful and went perfectly with the rest of the meal which included: salmon, roasted squash, a green salad and rice.

I don’t know about you, but there’s something about broccoli salads that I enjoy. I have a feeling it’s due to the emerald color of the broccoli that it obtains after it’s perfectly steamed. I’m also a huge fan of another broccoli salad that I use to make that includes grapes and sunflower seeds. Stay tuned for more salad recipes (and the lemon poppy seed loaf recipe as well).

Broccoli, Snow Pea and Baby Corn Salad with Orange Dressing

Ingredients:

2 cups chopped broccoli florets

1 cup snow peas, cut into pieces

1/2 cup sliced red onion

3 cups torn lettuce (I’ve never used lettuce before – just so you know)

half  of a medium red pepper, sliced

3/4 cup drianed mandarin orange sections

1/2 cup sliced water chestnuts

1 can of drained baby corn cobs

1 tablespoon raisins

1 tablespoon chopped walnuts (or pecans)

DRESSING:

3 tablespooons olive oil

3 tablespoons frozen orange juice concentrate, thawed

1 1/2 teaspoons red wine vinegar

1/2 teaspoon crushed garlic

4 teaspoons lemon juice

1 teaspoon sugar

METHOD

1. Steam or microwave broccoli and snow peas just until tender crisp. Drain and rinse with cold water. Pat dry. Place in a serving bowl

2. Add onion, red pepper, lettuce, oranges, water chestnuts, baby corn, raisins and walnuts

3. Dressing: in small bowl, mix oil, orange juice, vinegar, garlic, lemon juice and sugar. Pour over salad and toss well

ENJOY

P.S. Rose Reisman Brings Home Light Cooking is a wonderful cookbook full of healthy recipes and is definitely a keeper!! Proof:  I moved in September and this cookbook did not end up in the garage sale.

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I’ve blogged before about “Desserts with Two Ingredients”  but I challenged myself to think of more desserts that had only two (or 3) ingredients and I did it!!

My busy brain thought of  these two recipes that are  super easy, and tasty desserts. Well to be honest, one recipe I thought of myself and the other recipe I found on the Life Made Delicious website.  The first recipe I have been enjoying since I was a kid. (thanks Mom!!)

Here’s the recipes. (I won’t keep you in suspense much further).

Chocolate Covered Bananas

Ingredients:

Two ingredients! Could life get any better?

1 cup of melted chocolate chips

3-4 bananas

Method

1. melt the chocolate chips

2. dip bananas into the melted chocolate

3. place on a plate that has been lined with wax paper.

4. insert a wooden stick or steal a plastic stick from those molds!!

5. freeze

FINAL PRODUCT

Cheerio Covered Bananas

Ingredients:

Oops..this recipe has 3 ingredients!!

plain yoghurt

bananas

Cheerios

Method:

1. dip banana into yogurt (I used Liberte yogurt because I’m a huge fan these days of this product)

2. place the banana on a plate lined with waxed paper

3. sprinkle Cheerios on top (do not roll into a plate of Cheerios – sprinkle!!)

4. insert a wooden stick

5. freeze

FINAL RESULT:

I bet know these desserts will be a hit. Who said desserts had to be cakes or pies or tarts or cookies?

Enjoy!!

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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This type of snack totally appeals to me!!

What do you crave…sweet or savoury snacks?

I think about this question a lot. I also think about these questions:

• have you ever met someone who doesn’t like chocolate?
• have you ever met someone who doesn’t like potato chips?
• have you ever met someone who doesn’t like ice cream?
• have you ever met a child who doesnt like pizza?

I absolutely know that I crave more savoury foods than sweet foods.

My top savoury foods:

• potato chips (jalapeno, black pepper….)
• popcorn with parmesan cheese
• nachos with fresh salsa (not the jarred stuff))

My top sweet foods:

• butter tarts
• rum ball (strange, I know but I love this treat)
• Greg’s roasted marshmallow ice cream with hot fudge sauce

But if you ask me “When was the last time I had a butter tart, or a rum ball or Gregs Roasted Marshmallow ice cream…the answer would be MONTHS AGO.

See what I mean? I really do prefer savoury snacks. It’s even better when there is a combination of both. For example, take Nature Valley Sweet & Salty Granola Bars.

That type of item is perfect for me!! Perfect. Congratulations to General Mills for understanding my needs!!

What do you prefer to snack on? Sweet or Savoury? Tell me.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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