Gorgonzola Baked Pears

Looking for that perfect holiday appetizer to serve your guests this season? Well these gorgonzola baked pears will not only look beautiful on your table, but they are easy to make and SO delicious. I personally love stuffing these babies with smoked gorgonzola instead of regular, giving this appetizer (or dessert!) that extra burst of flavour. However, if that flavour combination is not for you, you can use any desired soft cheese in its place!


Gorgonzola Baked Pears         |     Level: Easy     |     Serves: 4     |



2 Pears (I prefer Bosc pears, but you can use your personal favourite)

1 Tbsp Honeyimg_8934

Smoked Gorgonzola (Or Preferred Soft Cheese)

4 Sprigs of Thyme

Walnuts (Optional for Garnish)


Tip: Use pears that are ripe, but not too soft.



Preheat the oven to 400ºF. Wash and slice your pears in half lengthwise. Using a spoon or melon baller, scoop out the middle of each pear. Place the pears face up on a baking sheet lined with aluminum foil. Drizzle pears with honey and place the thyme on top. Bake for about 15 minutes, or until pears are soft and you can insert a fork through them. Add gorgonzola into the centre of each pear and top with walnuts if desired. Serve warm and enjoy!



Zucchini Fries

The best part about these zucchini “fries”? They’re baked, not fried, making them a delicious healthy appetizer or accompaniment for any meal. While you may get your hands quite messy making these, they’re easy to make, require minimal ingredients and are incredibly tasty. Serve them with marinara sauce for dipping as the perfect compliment!


Zucchini Fries         |     Level: Easy     |     Serves: 4     |



2 Large Zucchini

2 Eggs

1 1/2 Cups Bread Crumbs

1/2 Cup Shredded Parmesan

Salt and Pepper to Taste

Marinara Sauce for Dipping



Preheat your oven to 425°F and line a baking sheet with aluminum foil. Cut the zucchini in half and then lengthwise, making small sticks. In a small bowl, scramble the two eggs together. On a large plate, mix together the bread crumbs and parmesan. Begin breading the zucchini fries by dipping one into the egg mixture until it’s fully covered, then roll it onto the bread crumb mixture until all sides are covered in bread crumbs. Place the fry on the baking sheet and repeat with the next zucchini stick until all are done. Bake for 20-22 minutes, turning once halfway through cooking time, until fries are golden brown. Serve hot out of the oven with marinara sauce and enjoy!

Tip: Add some cajun spices to the bread crumb mixture to spice them up!

Salmon Salad Bites

This is the perfect low-carb appetizer to make with your salmon leftovers! So easy to whip together, so delicious and pretty enough to serve to any dinner guest. I like to serve mine on thinly sliced cucumber rounds, but if you prefer the carb option you can serve it on crackers instead!


Salmon Salad Bites          |     Level: Easy     |     Serves: 4     |



1 Salmon Filet

Salt and Pepper

1/4 Cup Mayo

2 Celery Sticks, Chopped

2 Tsp Freshly Squeezed lemon Juice

Mrs Dash (Or Your Preferred Seasoning, such as Old Bay)

1 Cucumber

Chopped Fresh Dill (If Desired)



Preheat oven to 450°F. Place salmon filet on a baking pan lined with aluminum foil and season with salt and pepper. Bake for 12 to 15 minutes, remove from oven and allow to completely cool in the fridge.

Tip: Skip these steps if you’re using leftover salmon!

Remove salmon from skin, making sure there are no bones. Chop or mash the salmon and place it in a bowl with the mayo, lemon juice, finely chopped celery and Mrs Dash (or preferred seasoning). Mix until well combined. Wash and thinly slice the cucumber. Lay the cucumber rounds on a plate and place a spoonful of salmon salad on top of each one. Serve topped with fresh dill if desired!

Potato & Leek Soup

It’s that time of year again! Time to cuddle up under the covers and warm up with your favourite soup. Every since I was little my mom used to make me potato and leek soup, there’s something just so comforting and homey about it. Another thing I love about this recipe is that it’s enjoyable both warm and cold!


Potato & Leek Soup          |     Level: Medium     |      Serves: 6     |



3 Leeks (White Part Only)

1 Onionimg_6213

4 Potatoes

4 Cups (1 Carton) Chicken Stock

1 Tbsp Butter

1/2 Cup Heavy Cooking Cream

1/2 Tsp Thyme

1 Tsp Basil

Chopped Fresh Parsley

Salt and Pepper



In a small sauce pan, heat chicken stock on low. Meanwhile, thinly slice the leeks and onion. Peel and thinly slice the potatoes (I always like to have all of my ingredients prepared at once). In a large soup pot, heat the butter and sauté the onion over medium heat for about 7 minutes. Add in parsley, leeks, basil and thyme. Turn heat down to low, cover and let cook for another 7 minutes. Add in potatoes, warmed chicken stock and salt and pepper to taste. Stir everything together, cover and let cook over low heat for about 35-40 minutes, stirring occasionally. Once vegetables are softened, blend soup with a hand blender until smooth. Stir in the cream and serve hot or refrigerate for later.


Prosciutto Wrapped Asparagus

I honestly love making this recipe simply because they’re so easy to make yet so delicious and presentable. They’re perfect to serve as an appetizer or accompaniment with your favourite grilled meats on a nice summer evening. I actually discovered them when I went over to a neighbour’s house for dinner and they served them as an appetizer, I thought the idea was brilliant. In total, they only take about 15 minutes to make, so no need for any long preparations or planning ahead of time! Enjoy the recipe below on how to make them.


Prosciutto Wrapped Asparagus          |          Level: Easy          |          Serves: 4          |



16 Asparagus Spears

1 Package (8 pieces) Prosciutto

Olive Oil



Set your oven to Broil while you begin preparing your asparagus spears. Prepare a baking sheet my placing a piece of aluminum foil on the bottom. Rinse spears and chop about a centimetre off of each bottom. Toss spears in a bit of olive oil, just enough to lightly coat them. Take a piece of prosciutto and cut it in half along the long part (lengthwise). Wrap the prosciutto tightly around the asparagus, beginning just after the head of the asparagus. Place the asparagus on the baking sheet and repeat with each one. Place sheet in oven and broil asparagus for 3 minutes, then flip the asparagus and broil for another 3. Serve on your favourite serving platter topped with some shaved parmesan for extra flavour. Enjoy!

Tip: Make sure you cut the prosciutto lengthwise before wrapping it around the asparagus, using a whole piece of prosciutto will make the dish too salty and overpowering.




Spinach & Artichoke Dip Party Cups

Looking for the perfect appetizer to bring to an upcoming BBQ? You’ve stumbled upon the right recipe. These spinach and artichoke dip bites are the perfect snack to pop into your mouth in the middle of a social event. No fuss, no mess necessary! Not only do they taste amazing, but they look pretty cute too.


Spinach & Artichoke Party Cups          |          Level: Easy          |          Serves: 6



2 Packages Frozen Mini Phyllo Tarts

1 Package Frozen Chopped Spinach (Thawed & Squeezed of Excess Water)IMG_2187

1 Package (8 oz) Softened Cream Cheese

1 Can (14 oz) Artichokes

1 Cup Shredded Parmesan

1 Clove Garlic

1/3 Cup Mayo

1/2 Tsp Salt and Pepper



Preheat oven to 350ºF. In a medium bowl, combine all dip ingredients and mix well. Place mini phyllo cups on a baking sheet lined with aluminum foil. Take a spoonful of the dip mixture and place into each phyllo cup. Bake for 10-15 minutes, until dip is hot and phyllo is golden brown. Enjoy hot or cold!


Tip: If you can’t find mini phyllo cups, buy 1 package of frozen phyllo dough and cut it into 3×3 inch squares. Take one layer, brush it with melted butter, then place another layer on top. Place it into a mini muffin tin sprayed with cooking oil. Repeat this step, using 6 layers of phyllo dough per mini muffin cup.



Recipe adapted from Don’t Sweat the Recipe


Guacamole Stuffed Onion Rings

The title of this recipe in itself is enough to make your mouth water… But the best part about these? They’re baked, not fried. So I guess you could say that they’re almost healthy… Right? Regardless, these delicious guacamole-stuffed onion rings are the perfect appetizer for parties. Do allow yourself quite a bit of time to make them though, they can take some time and effort to make, but trust me when I say the results are so worth it.


Guacamole Stuffed Onion Rings | Level: Intermediate | Serves: 6




3 Ripe Avocados

1 Lime

1 Clove Minced Garlic

1/2 Tsp Salt

Pinch of Fresh Ground Pepper

Tip: This is my personal guacamole recipe. If you prefer a more traditional guacamole, add in one diced tomato and 1/4 cup chopped fresh cilantro.



2 onions

3 Eggs

2 Tbps Milk

2 Cups Flour

2 Cups Panko Breadcrumbs

Cooking Spray



In a medium bowl, mash your 3 avocados. Add in freshly squeezed lime juice, minced garlic, salt and pepper (add tomato and cilantro if preferred). Mash together until smooth and creamy. Remove peels from onions and cut into thick slices, then separate the rings of the onions. Lay them out on a baking sheet covered with aluminum foil and fill each with a spoonful of guacamole. Smooth the tops so that the guacamole does not surpass the ring of the onion. Freeze for about an hour. In the meantime, preheat your oven to 400ºF. Prepare your breading station by putting the 3 beaten eggs and milk in a shallow bowl, the flour on one plate and the panko breadcrumbs on another. Once the guacamole is completely frozen, begin the breading process. Roll onion ring in flour, covering entirely, then dip it in the egg mixture, and lastly in the breadcrumbs. Dip the ring in the egg mixture and breadcrumbs once more. Repeat with each onion ring. Once all of your onion rings are breaded and laid back on your baking tray covered with aluminum foil, spray with cooking spray and bake for 15-20 minutes. Serve with salsa and sour cream. Enjoy!


Tip: If you prefer to fry your onion rings (why not go all in right?), then heat olive oil in a large nonstick frying pan to about 350ºF and fry the rings in batches, flipping sides when browned. Once fried, blot excess oil off of the onion rings with paper towel.



Recipe adapted from Tasty.