Creamy Avocado Lime Dressing


This is a creamy salad dressing made with no cream. It is thickened with avocado and flavoured with lime juice and avocado lime oil, some garlic, salt and pepper. You can thin it out with coconut almond milk. You can create a delicious creamy dressing that is great tasting and good for you.


You will need:


2 tbsp fresh avocado- squished

2-3 tbsp Key Lime Avocado oil – you could also use plain olive oil with some lime zest

1/2 clove garlic- grated

1/2 lime juiced

salt/pepper to taste

2-3 tbsp coconut almond milk



Step 1: scoop out a bit of avocado and chop with a knife, then using the flat side of the blade smear and squish the avocado to make a paste.



Step 2: in a small container or jar add all the ingredients, shake to blend and taste. If you need to adjust salt and pepper or thin it out with more almond milk then make it the consistency you like. You can store it in a little jar for a couple of days.







Beef Tenderloin Crostini with Horseradish Cream


This is the second part of my beef tenderloin. I lightly seared it and created some carpaccio and then I used the remainder of my piece of tenderloin and created these little garlic toasts with a slice of beef topped them off with some horseradish cream and a drizzle of my very best olive oil, a drizzle of aged balsamic and a sprinkle of sea salt. Come on!!


You will need:


  • a large piece of beef tenderloin (mine is .34kg)
  • a handful of flat Italian parsley- never buy curly if you can get flat! it has way more flavour
  • 2 cloves garlic -crushed
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 1 tbsp fresh chives
  • 1 tbsp dry Italian seasonings
  • salt/pepper
  • best best olive oil- to drizzle
  • large flaked sea salt
  • aged balsamic
  • slices baguette/french bread
  • 1 clove whole garlic for rubbing on bread

Chili Oil

  • 1/2 cup olive oil
  • 1 clove garlic- crushed
  • 1/2 tsp dry chili flakes
  • 1 fresh chili chopped fine- seeds included


  • 3 heaped tsp creamed horseradish
  • 1-2 tbsp fresh cream or double cream (comes in a small jar usually sold where cheeses are sold)



Step 1: either with a knife or food processor create herb coating. Chop parsley, garlic, rosemary, thyme, chives and dry Italian seasoning. Sprinkle over a plate and then roll the meat over to cover. Press into meat to form a nice layer. Cover with plastic wrap and keep in fridge at least 1 hour. Before cooking meat make sure it sits at room temperature. It should not be cold as it goes into the pan. Add some salt and fresh cracked pepper to meat just before putting it into the hot pan.


Step 2: create the chili oil (can be made days in advance and will get stronger as it sits) Add oil, garlic and chilies to a small bowl.




Step 3: heat a cast iron or heavy pan. Once it is very hot add a few tbsp of chili oil to pan and add meat. Sear meat in the hot pan 1 minute on each side to sear. This meat took 5 minutes to sear because I used part of this meat for carpaccio and then I sliced it into medallions and cooked them for 1 minute on 1 side and then flipped and turned off the heat for slices that were pink and tender inside.

If you wanted to create this piece for your toasts you can sear 2 minutes maybe 3 on each side to get a nice pink interior when you slice for your toast. (see link to carpaccio part of recipe)


Step 4: in a small bowl mix horseradish and cream



I thinly sliced a few slices for my carpaccio. Then flatten with your knife to make the meat very thin.




Step 5: I sliced my meat into medallions and cooked 1 minute on 1 side, flipped over and turned off the heat.



Step 6: slice bread, lightly toast and rub with a clove of garlic.



Step 7: drizzle your very best olive oil on toast. This is where I bring out my single variety, first press best olive oil. Place a slice of meat on top, a dollop of horseradish cream, a fresh crack of pepper, a sprinkle of Maldon sea salt (large flake) and a final drizzle of aged balsamic.


They will go out of their mind!! It’s that good!




A beautiful piece of beef tenderloin cooked for a second just to sear the outside and served with your very best, BEST olive oil, a sprinkle of flaked salt and a drizzle of aged balsamic is just a bite of heaven. You can stop there and it will be fantastic but, I have also created a little mustard dressing and served a salad of tender greens for a great first course. Carpaccio can be served completely raw and most people freeze it slightly so that it can be sliced paper thin or you can sear it lightly and slice thin then flatten the meat with the side of the knife to further thin it out. I like it both ways.


You will need:



  • a piece of beef tenderloin (mine was .34kg) I used this piece for the carpaccio and some beef crostini with horseradish cream (see link to recipe)
  • handful of flat/Italian parsley- never buy the curly if you can buy the flat- much more flavour.
  • 2 cloves garlic
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh chives
  • 1 tbsp dry Italian Seasoning
  • salt/pepper

Chili Oil

  • 1/2 cup olive
  • 1-2 cloves garlic- crushed
  • 1/2 tsp dry chili flakes
  • 1 fresh red chili- sliced (seeds included)


  • 3 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp horseradish (creamed or regular or fresh grated)
  • 1 tbsp lemon juice
  • salt/pepper
  • 1 tbsp balsamic vinegar


  • mixed salad greens
  • a nice sprinkling of Maldon- or any large flaked salt
  • aged balsamic vinegar for drizzling
  • your very best olive oil for drizzling


Step 1: in a food processor or with a sharp knife, chop parsley, garlic, rosemary, thyme, chives and add dry Italian seasoning. Sprinkle mixture on a plate and roll the piece of beef pressing the herbs to allow it to stick. Wrap in plastic and put in fridge for an hour or 2.


Step 2: Bring the meat out and let come to room temperature before cooking. It should not be cold when it goes into the hot pan. Just before putting it in the hot pan sprinkle meat with salt and pepper.



Step 3: In a small bowl add oil, fresh and dry chilies and garlic. This garlic can infuse for a few hours or a few days. The longer it sits the stronger it gets.



Step 4: in a small jar add ingredients for dressing: olive oil, Dijon mustard, horseradish, lemon juice, salt, pepper and balsamic vinegar. Shake well to mix ad set aside.



Step 5: in a heavy or cast iron pan, heat until very hot. Once hot add a few tbsp of chili oil, sprinkle meat with some salt and pepper and place in pan. I cooked the meat on each side for 1 minute and then removed the meat. I cooked this for a total of 5 minutes.



Let meat rest for a few minutes before slicing.



I sliced the meat as thin as I could with a sharp knife and then flattened the meat further with the side of the knife blade. Be careful not to tear the delicate meat. You can simply finish with sea salt, pepper,  a drizzle of good oil and a bit of aged balsamic or you can dress it with a bit of tender lettuce and some mustard dressing.



I also used the remainder of this piece of meat to create these delicious Beef slices on crostini with some horseradish cream (see link for recipe)


My husband was in heaven!! you have got to make these recipes.










Asian Turkey Meatballs with Sesame Lime Sauce

Meatballs don’t always have to be in a tomato sauce. These are a baked Turkey Meatball with a Sesame Soy Lime Sauce. I have served them with a medley of vegetables and some rice noodles. Big Pete loved these and told me to make again soon…always a good sign.

You will need:

  • 1 1/2 lbs ground turkey – mine was dark meat
  • 1 tbsp coconut oil
  • 1/4 cup coconut milk
  • 1 slice bread- crust removed
  • 1 egg
  • 1 tsp Chinese five spice powder
  • 2 inch piece of ginger (thumb sized)
  • 3 cloves garlic
  • a handful of fresh cilantro/coriander -chopped (stems chopped and separated as well)
  • 2 spring onions- chopped fine
  • 1/2 fresh red chili- medium heat
  • 2 tbsp olive oil


  • 1/3 cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp grated ginger
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1/2 lime juiced
  • 1 finely chopped Spring onion
  • 1 lime finely zested

Step 1: in a food processor add ginger, garlic, cilantro, spring onions and chili. Process until fine.

Step 2: in a small bowl add coconut milk and slice of bread. Squish with your fingers and let milk absorb all the milk. You can use any kind of milk here

Step 3: add turkey and herb mixture along with coconut oil (it is solid and will melt) I like to add the coconut oil because typically the turkey does not have much fat in it (especially if you use the turkey breast meat!)

Step 4: form into large meatballs and place on a baking tray. Drizzle with some olive oil.

Step 5: in a small bowl create your sauce. Add the soy sauce, sesame oil, grated ginger, rice wine vinegar, honey and lime juice.

Step 6: Bake at 425 degrees F for 20-30 minutes. Meatballs should be cooked through and nicely browned on top. I served mine with some rice noodles that I tossed with a medley of crunchy vegetables and some of the sesame soy lime sauce and finally a good grating of fresh lime zest on top.

Apple Ginger Turkey Sausages



These are great little sausages when you feel like having a low carb meal or you can flatten them to create some sliders or burgers. I made these for lunch and we ate them with some sweet chili sauce and a salad. They are packed full of flavour and just take a few minutes to make.


You will need:


  • 1 lb. ground Turkey
  • 1/2 apple- skin on
  • 1/2 onion
  • handful of fresh cilantro/coriander- stems left on
  • 1 medium hot fresh red chili- seeds/stem removed
  • 2 cloves garlic
  • 2 tbsp ginger – finely grated
  • 1 tsp salt/ 1/2 tsp pepper
  • 2 tbsp olive oil
  • Thai sweet chili sauce


Step 1: in a food processor add apple, onion, cilantro, fresh chili and garlic and process until pureed finely.



Step 2: add salt, pepper and olive oil. Mix well.



Step 3: form into sausages or burgers and grate fresh ginger and spread  it like a paste across the tops of all sausages.



Step 4: grill until cooked and serve with sweet chili sauce.







Fresh Egg Noodles

Egg noodles are great for a lasagna or sliced into tagliatelle and topped with whatever you like. They cook in a couple of minutes and can be frozen for another day if you don’t use them all. I use a pasta attachment on my KitchenAid stand mixer to roll them out but, I have made them with a rolling pin. I cut them by hand for a rough, ragged noodle. I have also made a quick recipe with a few slices of prosciutto, some sun dried tomatoes, a splash of cream and lemon. The mighty pasta noodle!

You will need:

  • 1 cup fine semolina
  • 1 cup all purpose flour
  • 3 eggs
  • 1/2 tsp salt


  • 1 tsp butter/garlic butter
  • 1 tsp olive oil
  • 2 slices prosciutto- chopped
  • 2 sun dried tomatoes in oil- sliced thin
  • 3 tbsp cream
  • 1 tsp lemon zest
  • 1 squeeze lemon (1 tbsp)
  • 1 tbsp fresh parsley-chopped
  • salt/pepper
  • shave Parmesan to top

Step 1: add semolina, flour, salt and 3 eggs in a food processor. Mix for 10 seconds. It will be a hard dough.

Step 2: knead the dough a few times until you form a ball. It is a dry, hard dough. Wrap in plastic and let rest 1 hour.

Step 3: divide dough in half then in half again and then half again.  I usually get 8 pieces from each ball of pasta dough.

Step 4: with a pasta roller start at the largest size and roll through until it is as thin as you like. I do not go to the thinnest setting because I want them to still have some texture and thickness. I roll them all out and then with flour in between you can stack them and slice them or you can roll them and slice them. Once slices separate them and create little nests. You can let them dry while you prepare your sauce or lasagna. I let them dry for maybe 15 minutes. Then cook in boiling water for 2 minutes and toss in your favourite sauce.

In a saute pan add butter, oil and prosciutto and fry until crispy. Add remaining ingredients. Add cooked pasta to pan (always keep some of the pasta water in case you need to thin out your sauce with it)

Shave a bit of Parmesan on top and eat immediately.

Chicken and Dumplings Soup


I love chicken soup and you can have it with noodles or rice or dumplings. These dumplings are made with leftover bread and are a nice change from rice or noodles. I have made them with marble rye bread and also from a basic white. Use what you like.


You will need:


  • a cooked chicken – you can buy a roasted chicken from the grocery store or cook one
  • 2 boxes of broth or make your own from bones (see link)
  • 3 tbsp olive oil
  • 3 carrots- peeled sliced on diagonal
  • 1 stalk celery-sliced
  • 1 potato- cubed (peeled or not)
  • 2 cloves garlic
  • 1/2 onion- chopped fine
  • 1 leek- sliced thin
  • 2 spring onions- sliced thin
  • 1 tbsp dry Italian seasoning
  • 1 tsp dry poultry seasoning
  • 1 tbsp fresh thyme- chopped fine
  • 1 tbsp fresh parsley – chopped fine


  • 2 slices of bread – crust removed and cubed
  • 2 eggs
  • 1/2 – 3/4 cup flour
  • salt and pepper
  • 1 tsp fresh thyme – chopped fine
  • 1 tsp fresh parsley – chopped fine



Step 1: chop carrots, celery, garlic, onions, leek, spring onions and fresh herbs.




Step 2:  Chop potato and place in a bowl of water to prevent browning and to remove some of the starch.




Step 3: chop chicken. set aside.



Step 4: place leeks, onions, carrots, celery, garlic and 1/2 of the fresh herbs into a small saute pan with  olive oil. Add Italian and poultry seasonings along with 1/2 tsp of salt and 1/4 tsp pepper. Saute for a few minutes until just starting to turn brown. Reserve the spring onions and half of the herbs for the last minute before serving.



Step 5: add broth and chicken along with vegetables including potatoes into a large pot. Bring up to a boil and then immediately turn down to simmer for approx 20 minutes. Taste and adjust salt and pepper if necessary.



Step 6: prepare the dumplings. In a small bowl add eggs and chopped bread. let sit for 5 minutes. Add  1/2 cup flour, fresh thyme, parsley and a sprinkle of salt and pepper. Mix with a fork. If still too wet add the rest of the flour to make it dry enough to form a loose ball.



You can form balls and place on a plate or simply take a fork and cut off blobs right into the hot soup to cook.



These are ones I made with a different type of bread.


Cook in simmering soup for 5 minutes.



Top with remaining herbs and spring onions and taste for seasoning. Adjust salt and pepper if necessary and serve hot!










Spinach and Ricotta Bundles


I had a package of spinach in my fridge and was wondering what to do with it. I decided to thaw a bit of phyllo dough and make a simple mix of ricotta, spinach, pine nuts and some lemon to create a nice dinner that I served with a simple tomato salad.


You will need:

  • 1 package baby spinach (mine was 5 oz)
  • 2 sheets phyllo dough thawed according to directions on box
  • 1/4 cup toasted pine nuts
  • 3 cloves garlic -crushed
  • 1/2 cup ricotta cheese – drained for 30 minutes
  • 2 spring onions- chopped fine
  • 1/4 tsp lemon zest
  • a squeeze of fresh lemon
  • salt and pepper
  • 2 tbsp butter- melted
  • 1 tbsp zahtar (optional)


Step 1: drain ricotta.


Step 2: place spinach in a pot of boiling water and cook for exactly 1 minute. Drain and wrap in paper towel. As soon as you can handle squeeze out all the water which will leave maybe a cup of spinach. Chop well.


Step 3: in a dry pan toast pine nuts for a few minutes be careful not to burn them.



Step 4: place chopped spinach, toasted pine nuts, spring onions, crushed garlic, ricotta, lemon zest and lemon juice in a bowl. Add salt and pepper and mix. Taste and adjust seasoning if necessary.



Step 5: take each sheet of phyllo and brush lightly with butter or olive oil. If you would like you can sprinkle a bit of zahtar seasoning  and then fold each sheet in half. The seasoning will be between the phyllo. Place half of the spinach mixture on one end of each bundle.



Step 6: roll over the phyllo once then fold in each side to sea edges. Roll up until you have formed a bundle. You can seal the edges with some butter. Place on a parchment lined baking sheet and brush with butter. You can see the Zahtar seasoning in between the phyllo sheets.  You could do this with salt and pepper or Parmesan cheese if you do not have zahtar (which is thyme and sumac and sesame seeds)



Bake in a 375 degree F oven for approx 20 minutes until browned. Serve immediately.




Speedy Apple Strudel


If you want a quick dessert this is made with phyllo dough,  some sliced apples, sugar, cinnamon,  breadcrumbs and a bit of butter. It is best served hot and flaky or with some whipped cream. You can also re-heat it to bring back the crunch of the phyllo if you have any leftovers. This is really the lazy version of a strudel with all the taste.


You will need:


  • 4-5 apples peeled and sliced on a mandolin – I like to use Granny Smith and a variety of apples.
  • 3 sheets of thawed phyllo pastry
  • 4 tbsp melted butter (this is half a stick)
  • 5 tbsp breadcrumbs
  • 5 tbsp sugar
  • 1 1/2 tsp cinnamon


Step 1: peel apples. Take a mandolin and start slicing apple, keep turning until you are left with the core. I like this method because it is quick and you just throw out the cores once they are left.



Step 2: take out 3 sheets of phyllo. If you work quickly you don’t have to cover them with a damp towel to keep them pliable. Melt butter in a microwave for 25 seconds. With a brush apply a thin layer of butter to the first sheet. Sprinkle with 1 tbsp of breadcrumbs, sprinkle with 1 tbsp of sugar. Add the next sheet and repeat brushing on butter, sprinkling 1 tbsp of breadcrumbs and 1 tbsp sugar and repeat the same with the final sheet.



Step 3: add the layer of apples spread evenly. Top apples with 1-2 tbsp breadcrumbs and 2 tbsp sugar and a final 1/2 tsp sprinkling of cinnamon. (you can add a bit more cinnamon if you prefer it) You can also mix the apples with the cinnamon and sugar before you place on the phyllo sheets but, this is a speedy strudel and I didn’t even bother and it was still great. You will have sugar and breadcrumbs under the layer of apples and you will have sugar, breadcrumb and cinnamon on top.



Step 4: carefully roll up and fold under both ends. Brush all over with melted butter and sprinkle with course sugar if you like. Place on a large baking pan -I also prefer adding a layer of parchment paper for easy clean up.



Step 5: bake in a 375 degree F oven for 35 minutes or until brown and crunchy.




Serve warm and crunchy with some powdered sugar to top along with some sweet whipped cream.

Sticky Honey Lemon Chicken Thighs

These sticky honey, lemon chicken thighs are delicious and sticky sweet. You can serve them as is once you remove them from the pan you can deglaze all the sticky burnt bits to create a bit of sauce. Thighs are inexpensive and can take the longer cooking time to make them almost like a boneless chicken wing in flavour and texture.

You will need:

  • 6 boneless skinless chicken thighs- cleaned and pounded flat
  • 1/2 lemon zested
  • 2-3 tbsp olive oil
  • 1 lemon juiced
  • 2 cloves garlic -crushed
  • 1/4 cup honey
  • few sprigs of fresh thyme leaves
  • 2 tbsp butter
  • 1/2 cup water
  • salt/pepper

Step 1: clean the boneless thighs of any fat and place between 2 sheets of wax paper. Pound flat to allow chicken to cook evenly.

Step 2: zest 1/2 lemon over the thighs. Sprinkle with salt and pepper.

Step 3: slice lemon and place crushed garlic in small container (I used the measuring cup) with honey.

Step 4: remove some fresh thyme and sprinkle on chicken.

Step 5: in a hot pan place a few tbsp of olive oil and butter. Cook on the first side until the water evaporates and the meat starts to brown. This may take 5 minutes. It will loosed when it is ready to turn. If it’s stuck to the pan it’s telling you it’s not ready to flip yet. Be patient.

Step 6: flip and continue to cook until chicken gets brown on the other side. I prefer to do this not in a non-stick pan. A regular pan will allow the sticky bits (fond) to remain on the bottom of the pan. You want this because it will form a nice sauce in the end.

Step 7: once the chicken is browned on both sides. Add the lemon juice, honey and garlic. Cook on low heat until the moisture is almost completely evaporated and the the sauce gets caramel and sticky. This may take another 20 minutes. Flip from time to time and if it evaporates too quickly you can add some water. When you cook this chicken for approx 45 minutes the meat gets very fall apart tender and has the feel of a honey garlic chicken wing. Sticky and well cooked. My husband doesn’t even like chicken thighs and he thought these were exceptional because there were no wobbly, fatty bits.

top with some more lemon zest and a squeeze of lemon.


deglaze the pan with some water or lemon juice and scrape off all the burnt or sticky bits to get a nice sauce/gravy.

Either way they are great!