Mushroom Risotto

Isn’t there something just so comforting about a warm bowl of risotto? Mushroom risotto is one of my favourite winter dishes, it has that perfect flavour combination of wine and parmesan without it being too rich. Pair it with a glass (or two) or Pinot Grigio and you’ve got the perfect meal!


Mushroom Risotto          |     Level: Medium    |     Serves: 4     |



1 Package (about 3.5 cups) Chopped Cremini Mushrooms (or any flavourful mushroom)

4-5 Cups Chicken Broth, Heatedimg_0028

1/4 Cup Onion or Shallot, Finely Chopped

1 Clove Garlic

1.5 Cups Arborio Rice

1/2 Cup Dry White Wine

1/4 Cup Butter

1/4 Cup Olive Oil

3/4 Cup Grated Parmesan Cheese, Plus More for Topping



In a medium saucepan, heat the chicken broth over low heat. Finely chop your mushrooms, onion and garlic. In a large saucepan, sauté the mushrooms in olive oil, adding salt and pepper as desired. Remove from pan and set aside. In the same pan, heat the butter and sauté the shallots and garlic until soft, about 3 minutes. Toss in the arborio rice, stirring for about one minute. Add in the dry white wine and stir until all liquid has been absorbed. Add in about 1/2 cup of the heated broth, stir until all liquid has been absorbed. Continue adding warm broth at 1/2 cup intervals until risotto stops absorbing the liquid and is al dente, or desired consistency. Remove from heat and stir in the mushrooms and parmesan cheese. Serve warm and garnished with more parmesan if desired. Enjoy!







Fish Tacos

Who doesn’t love tacos!? Personally, fish tacos are my favourite kind of taco, simply because they’re so much lighter than beef tacos (which means you can eat more of them). They’re also a healthier alternative to beef tacos and the perfect substitute for non-meat lovers. I serve mine with a huge dollop of guacamole on the top (recipe below),   since you can never have too much guac!


Fish Tacos          |     Level: Easy     |     Serves: 2     |




2 Filets of Cod (or Haddock)

1 Tbsp Olive Oil

Salt and Pepper to Taste

1/2 Lime


1 Avocado

1 Clove of Garlic

1/2 Lime

Salt and Pepper to Taste


2-4 Soft Tortillas

Corn Niblets

Shredded Purple Cabbage

Shredded Cheddar Cheese

Sliced Jalapeños

Chopped Tomato

Sour Cream


Chopped Cilantro (Optional)



Prepare all of your topping ingredients first by chopping the tomato, jalapeños, cilantro and shredding the purple cabbage and cheddar cheese. Next, begin making your guacamole by mincing the garlic. Place it in a small bowl with sliced avocado and juice from 1/2 of a lime. Mash everything together until smooth and season with salt and pepper to taste, set aside. In a medium frying pan, heat 1 Tbsp olive oil. Brush your fish filets with olive oil and sprinkle with salt and pepper, then place them in the pan. Let fry for about 4 minutes, flip them over and fry for another 4 minutes, until both sides are lightly browned. Remove from frying pan and drizzle with lime juice. Assemble your tacos with the toppings you like (above ingredients are suggestions only). Enjoy!

Tip: If you want to spice up your tacos, mix together some chili powder, cumin, paprika & cayenne and sprinkle it over the fish while cooking!



Sweet Potato Gnocchi

Did you know that gnocchi only has 3 ingredients? All you need is flour, potatoes and salt! Although gnocchi can be time consuming to make, the effort is so worth it. I like to do mine with sweet potato for that extra flavour (and it’s healthier too!). Due to it’s naturally sweet taste, all you need is light sauce and you’ll still get a mouthful of flavour. The gnocchi pictured below are served in a classic butter and sage sauce, but you can serve them with a nice homemade pesto or any sauce of your choice and they’ll be delicious!


Sweet Potato Gnocchi          |     Level: Easy     |     Serves: 4     |



2 Sweet Potatoes

1 Cup Flour

Pinch of Salt




Preheat oven to 350°F. Wash and pierce sweet potatoes with a fork. Lay them on a baking pan lined with aluminum foil. Bake for about an hour, or until you can insert a fork through the potato. Allow them to cool, then remove skins and mash the potatoes. Place a cup on flour in a pile on the counter, sprinkle it with salt then add the mashed potato in the centre. Lightly kneed the ingredients together until it forms a soft dough ball (adding more flour if necessary). Cut ball into four and roll each piece out until it becomes long and thinner. Cut each log into small pieces and squish the top with a fork. Drop the gnocchi into boiling water and cook until the float to the top. Toss them in your favourite sauce and enjoy!


Bacon-Wrapped Cod

Looking for a quick yet tasty meal to make for yourself or the family? This bacon-wrapped cod could not be faster or easier to make. It’s the perfect recipe for those busy weeknights where you don’t have the energy to invest in cooking a long meal. Not only is this dish easy to make, but it’s fancy enough to serve to any dinner guest! I like to serve mine over a bed of white rice and sautéed vegetables, allowing all the flavours of the bacon and vegetables to blend in with the rice.


Bacon-Wrapped Cod          |     Level: Easy     |     Serves: 1     |



1 Filet of Cod (if from frozen, defrost it)

4 Slices of Bacon

Fresh Thyme or Rosemary

Your Choice of Accompaniment




Lay your four pieces of bacon flat on the counter so that they are slightly inter-lapped. Place the filet of cod on one end of the bacon and roll it so that the bacon is completely wrapped around. Place the filet in the frying pan and fry for about 8 minutes, flipping the filet occasionally. During the last 2 minutes add in the fresh thyme or rosemary to give it extra flavour. Serve it over a bed of rice and your favourite vegetable side dish.




Recipe Adapted from Jamie Oliver’s Smoky Pancetta Cod.

Lasagna Roll Ups

Lasagna has always been a classic favourite in my family. It’s the perfect dish to serve your whole family on a busy weeknight and still have some leftover for lunch the next day. While I still love classic lasagna, I love these lasagna roll-ups even better. They’re easy to make, easy to serve and provide the perfect serving size!


Lasagna Roll-Ups          |         Level: Easy          |          Serves: 4



1 Container Ricotta Cheese

1 Package Frozen Chopped Spinach, Thawed and Squeezed Dry

1/2 Cup Shredded Mozzarella (+ More for Topping)

1/2 Cup Shredded Parmesan (+ More for Topping)

1 Egg

9-12 Lasagna Noodles

1 Jar Marinara Sauce (Homemade is Always Better)

1/4 Tsp Salt & Pepperimg_0839



Cook lasagna noodles according to directions, until slightly a la dente so that they do not overcook or break. Preheat your oven to 375°F. In a medium bowl, combine the ricotta, spinach, mozzarella, parmesan, egg, salt and pepper. Once your noodles are cooked, rinse them with cold water. Take your casserole dish and cover the bottom of it with marinara sauce, then start assembling your rolls. Place a spoonful of your ricotta mixture at the top of the lasagna noodle and roll it, then place it standing up into your casserole dish. Repeat with the rest of your lasagna noodles. Once you’ve finished rolling, sprinkle the gaps of your noodles and the top with more marinara sauce, parmesan and mozzarella cheese. Cover dish with aluminum foil and bake for 30 minutes, then uncover it and bake for another 10-15 minutes until cheese is bubbly and the middle of your lasagna is hot. Serve hot out of the oven and enjoy!



Recipe Adapted From Yum & Yummer Busy Weeknight Lasagna Roll-Ups


Shrimp & Avocado Salad

Ever feel like a giant bowl of salad on a warm summer day? I do… every day. Salads are the perfect light lunch that leaves you satisfied and feeling energized at the same time. What’s important about salads though, is to make sure you still get a well-rounded meal by adding in your favorite protein. This will keep you sustained for a much longer period of time. If you’re not a meat eater, you can always add in chickpeas, shrimp or fish for your protein like I do! Below you’ll find the recipe for my favorite salad ingredients, but feel free to switch out anything you’d like and add in your own personal favorites!

Shrimp & Avocado Salad | Level: Easy | Serves: 1


1/2 Head Romaine Lettuce

1 Avocado

1/4 Small Purple CabbageIMG_9599

6-8 Large Shrimp

1/4 Can Chickpeas



3 Tbsp EVOO

2 Tbsp Lemon Juice

1/2 Tsp Minced Garlic

1/2 Tsp Dried Oregano

1/2 Tsp Nature’s Seasons (Or any Italian seasoning)

Salt & Pepper to Taste

Tip: For this recipe I used a lemon vinaigrette because I find it compliments the shrimp, but you can substitute the lemon juice for 1 Tbsp balsamic vinegar if you prefer and use chicken instead of shrimp for added protein.


Whisk all of your vinaigrette ingredients together to ensure they are well combined. Rinse and chop all of your salad ingredients and boil the shrimp (if that’s your chosen protein). Place the romaine lettuce on the bottom of your bowl or plate, then layer your ingredients on top. Add the vinaigrette and enjoy!

Lobster Rolls

It’s that time of year again! And may I say the best time of year…. Lobster season! One of my all-time favorite summer dishes would have to be lobster rolls. The combination of fresh lobster in a creamy dressing, served in a toasted bun is a match made in heaven. The secret to my lobster roll recipe would definitely be in the buns 😉 They’re slowly toasted in butter to give them that extra crisp and added flavor.


Lobster Rolls          |          Level: Easy          |          Serves: 2



1 Live Lobster (Or 1 Package Frozen Cooked Lobster)

1/4 Cup Mayonnaise

1 Inner Celery Stock (the paler, softer ones)

1/2 Lemon, Squeezed

Chopped Fresh Parsley

Chopped Fresh Chives

1/2 Tsp Salt

2 Hot Dog Buns

1 Tbsp Butter



Drop your live lobster head first into a large pot of boiling water (if you bought frozen cooked lobster instead, skip this step and drain your thawed lobster). Cook for about 8 minutes (for a 1lb lobster). Remove lobster from water and place immediately in a bowl full of ice to cool it down. While the lobster is cooling, prepare your sauce. Mix together the mayo, lemon juice, finely chopped celery, parsley, chives, and salt. Let sit in the fridge while you prepare your lobster. Once lobster is cooled, remove meat from the shells, using only the tail and claws. Chop the lobster meat and mix it into the sauce. Heat 1 tbsp butter in a medium frying pan until melted, and slowly toast each side of the hot dog buns until lightly browned. Once toasted, fill buns with the lobster. Garnish with additional chopped chives or parsley and serve with lemon wedges and fries on the side. Enjoy!

Lobster Risotto

This classic rice-based Italian dish can be adapted to add any main ingredient you desire (my personal favourite would definitely be lobster). The recipe you’ll find below is actually one of my originals that I’ve perfected over the years. Being an Italian myself, you could say I’ve had quite a bit of practice! While it may be a tedious and time-consuming dish to make, the effort is so worth it when you taste your first bite.

Lobster Risotto          |          Level: Medium          |          Serves: 4


2 Shallots (or 1 Small Onion), finely chopped

1 Clove of Garlic, minced

1/2 Cup Dry White Wine

5-6 Cups Seafood Stock

4 Tbps Butter

1/2 Cup Parmesan Cheese

2 Cups Arborio Rice

Chopped Lobster

Chopped Fresh Chives



In a large saucepan, bring seafood stock to a gentle simmer over medium heat. Meanwhile, melt 2 Tbps of butter in a large pan and add chopped onions and garlic. Sauté until onions are clear and garlic is fragrant, about 4 minutes. Add in the arborio rice and toast it in the butter, cooking for about 2 minutes, then add in the dry white wine. Once the wine is absorbed, add in a ladle of your hot seafood stock and stir until the liquid is completely absorbed. Repeat this process until the rice is to your desired tenderness (al dente), about 25-30 minutes. Stir in your chopped lobster, grated parmesan, and remaining 2 Tbps of butter. Garnish with freshly chopped chives and a squeeze of lemon juice for that extra flavour. Enjoy!