Caeser Salad

Ok. Another week has passed and people are still isolated inside keeping their distance from others. I made dinner yesterday. We had mini pizzas (they are super easy to make just grab some pitas, pizza sauce, your favorite toppings, and cheese and bake at 375 degrees for 12-15 minutes) and Caesar salad which was made with homemade fish free dressing. Today I will share with you that recipe so you can give it a try while you’re at home.

Fish Free Caesar Salad Dressing (for those with allergies)

You will need...

3-5 cloves of garlic

1 cup of mayonnaise

½ cup of shredded parmesan cheese

4 tbsp. of olive oil

1 tsp. of salt and 1 tsp. of pepper

2 tbsp. of lemon juice

Put all of the ingredients into the food processor and process for 1-2 minutes.

Put into an air tight container and refrigerate for at least an hour.

Toss it with Romaine lettuce, more parmesan cheese, and if you’d like, top with croutons. Add grilled chicken breast slices if you want more of a meal salad. 

Use the leftover dressing to dip fresh veggies in for a snack.

Savory Popcorn for Mom

Mother’s Day is just days away and if you’re thinking about making her a treat, why not try something a little different like some savoury popcorn.

We’ve come up with a list of some recipes that can spice up the typical popcorn snack. You can make it for your mom as an appetizer snack, package some up as a gift, or serve it with an after dinner movie or some relaxing time with your mom.

I’m usually a plain butter and salt popcorn gal. Every so often I’ll make a batch of caramel popcorn (we blogged the recipe here a few years ago) as a treat. Today though we are focusing on the savoury type of popcorn with lots of flavour! Take a look at some of the recipes below and see if anything stands out and give it a go for your mom or just for fun.

All of these recipes are best on some freshly popped popcorn. The recipes will nicely coat about 12-16 cups of popped popcorn but you can cut down the recipes to however much you’d like to make.

Brown Butter Lemon – Cook 6 Tbsp. of butter in a pan until browned and then take the pan off the heat and add 1 ½ tsp. of lemon zest. Stir and pour over the popcorn. Toss with salt.

Garlic and Herb – Melt 4 Tbsp. of butter in a pan and add 4 cloves of grated garlic and a tsp. each of fresh finely cut rosemary, sage, thyme and Drizzle over the popcorn and toss with some salt and

cook for a minute.

Parmesan and Rosemary – Add ½ cup of grated Parmesan along with 3 Tbsp. of olive oil, 1 Tbsp. of fresh finely cut rosemary, and toss with salt.

Three Cheese – For this one you’re gonna want to make sure your popcorn is warm. Then toss in 2 cups of shredded cheddar, 1 cup of grated Parmesan, and a ½ cup of Pecorino. Spread it all on a baking sheet (lined is probably best) and bake it at 350 degrees until the cheddar melts. About 3 minutes. Keep an eye on it though!

Italian Cheese – Mix 6 Tbsp. grated Romano cheese, 2 ¼ tsp. of Italian seasoning, and ¾ tsp. of garlic salt.  

Sesame – Heat 6 Tbsp. of butter with 2/3 cup of sesame seeds and cook until the seeds are toasted (5 or so minutes). Stir in 1 Tbsp. of sugar and toss with some salt.

Sesame Ginger – Melt ¼ cup of butter and stir in ½ tsp. of sesame oil, a drip or two of soy sauce, and a pinch of ginger powder. Pour over the popcorn and toss well.

Bacon Chive – Cook up some chopped bacon bits (6 slices is fine but you can some extra because the more bacon the better!). Keep the drippings and drizzle 2 Tbsp. of that with the same amount of butter over the popcorn and then toss with the bacon, ½ cup chopped chives, and ½ tsp. of cayenne. Season with some salt but it might be salty enough with the bacon and drippings.

Sriracha Lime – Whisk 5 Tbsp. of melted butter with ¼ cup of  Sriracha , 1 ½ tsp. of lime zest, , and 1 Tbsp. of lime juice and drizzle over the popcorn. Toss with salt.  

Chipotle – Melt 4 Tbsp. of butter with 2 Tbsp. of Chipotle hot sauce, and 1 tbsp. of Chipotle chile powder. Drizzle over the popcorn and toss with salt and corn nuts.

Cajun – Melt 4 Tbsp. of butter with 1 Tbsp. of Cajun seasoning , 1 tsp. of lemon zest, ¼ tsp. of cayenne, and 2 chopped scallions. Drizzle over the popcorn and toss with salt.

Curry- Melt ¼ cup of butter add in 2 Tbsp. of curry powder and mix well. Add in a tsp. of salt and a Tbsp. of turbinado sugar pour over the popcorn and toss. You can add in some more sugar or salt while you toss.

Buffalo – Melt 6 Tbsp. of butter and mix in 1/3 cup of Buffalo sauce toss in your popcorn and mix well. Add in ½ cup of crumbled Blue cheese and some celery leaves. Toss with some salt.  

French Onion – Melt 6 Tbsp. of butter with a packet of French onion soup/dip mix and toss with warm popcorn. Sprinkle in a package of French fried onions.

Salt and Vinegar – Combine ¼ cup of malt vinegar with 2 tsp. of salt and pour into a clean spray bottle. Shake well to dissolve all of the salt and spray over the popcorn.

There you have it many ways that you can make your popcorn more interesting. You can even make small batches of a few and get your mom to do a taste test to see which she likes best. Pair you savoury popcorn with some nice wine or other cool beverage and enjoy. 

Lemon Cheesecake with Raspberry Sauce

Nothing says Spring more than a bright and cheerful lemony cheesecake and that’s exactly what we made this week. Seriously, this cake is so yummy; I had a piece of the leftover for Saturday’s breakfast. It’s light and has just the right amount of lemon in it so that’s it’s not overpowering. Another great thing about this cake is that it has very few ingredients and it’s super easy to make.

So let’s hop to it...

First of all we are going to make the graham wafer crust so preheat the oven to 350 degrees and prepare a tart pan or spring form pan. We lined the bottom of the spring form pan and then lightly buttered it.

In a food processor, make 1 ½ cups of graham wafer crumbs. Then in a bowl, mix the crumbs with ¼ cup of melted butter.

Press onto the bottom of the pan and bake for 5 minutes.

Once the crust is ready, let it cool off to the side.

Now for your filling you will first need to wash and zest two large lemons. Then after zesting, juice the lemons so that you have 1/3 cup of lemon juice. Set aside.

Beat one package/8 ounces of cream cheese. Then add in 1 ¾ cups of sweetened condensed milk. Mix well so that there aren’t any lumps. Our mixture was a bit lumpy because we didn’t beat the cream cheese before adding the milk.

Stir in the lemon zest and juice.

Pour over the crust and smooth the top. Bake for 28-30 minutes or until the filling is set.

Cool to room temperature and then put in the fridge for two or more hours.

Now you can just whip up some cream and wash up some fresh berries to top it or you can step it up and make a raspberry drizzle sauce to put on top.

We made raspberry sauce and then topped the cake with fresh raspberries to serve.

We cut down the recipe for the sauce because we didn’t want to be stuck with lots of leftovers, but to make a full serving, you will need three cups of raspberries add that to a pot with ¼ cup of sugar, one tbsp. of water, and two tsp. of lemon juice. Cook until the raspberries break down and the sugar dissolves, about seven minutes. Take off the heat and press through a strainer to remove all the seeds. Let cool to room temperature and chill.

Ok, so now back to the cake. Once sauce and cake have chilled, you can do one of two things. You can decorate the entire cake by drizzling the sauce and topping with whipped cream and berries or you can do what we did, slice then decorate. Whichever you choose, it’ll be delicious!