Chocolate mint Nanaimo bars are a delicious no-bake layered treat. Each bite is a tasty balance of texture and flavor featuring a soft minty custard middle sandwiched between chocolate and a coconut-graham crumb base. Chocolate mint Nanaimo bars are a tasty treat with an afternoon cup of tea or as an after dinner dessert. And I’ll admit it, I’ve even sampled a piece (or two) for breakfast. Chocolate mint Nanaimo bars are a tasty twist on this beloved Canadian classic sweet. In fact the only difference from the classic Nanaimo bar is using mint extract (instead of vanilla) and a few drops of green food coloring in the creamy custard middle layer. Growing up in Canada, I’d often have Nanaimo bars as a special dessert. They were also a favorite sweet treat we’d have around Christmas time. In this version, the creamy custard center is flavored with mint and tinted a spring-like shade of green ~ perfect for St. Patrick’s day . Nanaimo bars are simply named after the city of their origin (Nanaimo, British Columbia). Each layer takes a little time and some patience, but they are worth it. Nanaimo bars can also be made gluten-free. While they can be a little difficult to find, you can now purchase gluten-free graham cracker crumbs. (Check out the shopping links below). Or you can substitute the graham cracker crumbs with crushed Rice Krispie crumbs (pulse them a little in a food processor). The amount of time to chill each layer in the recipe is approximate. You essentially want to chill each layer long enough so that it is set before spreading on the next layer. If you take more time in-between each layer than suggested. No problem. Cover it with plastic wrap in the fridge and go about your day. Before the first layer goes in the pan, I recommend making a simple sling from a long piece of folded aluminum foil and cover it with a cut out piece of parchment paper to fit your pan. Make sure the foil overhangs the edges of the pan. This makes it much easier to remove the whole block from the pan at once in order to cut the bars into perfect squares or rectangles. It also protects your baking pan from getting scratched up. Use an air tight container and layers of parchment paper when freezing Nanaimo bars freeze well. The bars pictured above are ready for the freezer. I’ve lined each layer of bars with parchment paper. Use air-tight, freezer safe containers. They will dry out if they are not covered well during storage. This post contains affiliate links. See policy for full disclosure. Shop this post: Kinnikinnick Gluten Free Graham Style Crumbs Bird’s Custard Powder Wilton Recipe Right 9×13 Oblong Pan with Cover Ghirardelli, Semi Sweet Chocolate Chips, 12 oz If you like the flavors of mint and chocolate together, I think you’ll enjoy these chocolate mint Nanaimo bars. They are a tasty sweet treat sure to impress. Happy cooking! Michelle Chocolate mint Nanamio bars Chocolate mint Nanaimo bars are a delicious no-bake layered treat. Each bite is a tasty balance of texture and flavor featuring a soft minty custard middle sandwiched between chocolate and a coconut-graham crumb base. 1st layer ~ base: 3/4 cup unsalted butter (softened, cut into small pieces) 1/4 cup sugar 6 tbsp cocoa powder 1 tbsp milk 2 cups graham cracker crumbs 1 cup shredded coconut 1/2 cup walnuts (finely chopped) 2nd layer ~ middle: 1/2 cup unsalted butter (softened) 6 tbsp milk 1 tsp mint extract 4 tbsp Bird’s custard powder 4 cups confectioner’s sugar a couple drops of green food coloring ((adjust color to taste)) 3rd layer ~ top: 1 12 oz package semisweet chocolate chips 1 tbsp neutral vegetable oil 1st layer ~ base: Combine the butter, sugar, cocoa and milk in a large sauce pan. Heat the mixture slowly over low heat stirring just until the butter melts and it becomes smooth. Remove from the heat quickly, just prior to all the butter melting. Stir in the graham cracker crumbs, coconut and walnuts. Use a spatula to spread the base evenly into a 9 x 13 pan (see notes below.) Chill this layer for about 20 minutes. Prepare the middle layer while this chills. 2nd layer ~ middle: Use a stand mixer or electric hand mixer. Combine the butter, milk, mint extract, custard powder, confectioner’s sugar, drops of green food coloring and beat until it is smooth. Use a spatula to spread this layer on top of the first. Chill for approximately 45 minutes. 3rd layer ~ top: Combine chocolate and oil together in a glass mixing bowl. Melt over a double boiler or in the microwave at half power for about 1 minute. Stir frequently just until it is almost completely melted. Remove from the heat and continue stirring until it is fully melted. Spread the melted chocolate over the custard layer and evenly distribute it using a spatula. Work quickly. Chill the chocolate layer for about 30 minutes. Then using a sharp knife, score the chocolate where you will cut it into bars once it is completely set. Chill for at least another 30 minutes before cutting it into squares. I’d estimate this recipe to serve approximately 12-18 people. It really depends on how small you cut your squares. Smallish is definitely better as they are sweet. The squares in the photos on the blog were cut on the larger side for dramatic visual effect. It makes it easier to cut these into squares on a cutting board for nice sharp edges. To do this, I recommend preparing the 9 x 13 pan with a sling. Fold a long piece of aluminum foil in half. Ensure that the length of the foil overhangs over the edges of the pan. Place the foil lengthwise in the middle of the pan. Cut out a piece of parchment paper the same size as the pan and place this on top of the foil. Once the layers are all chilled, use the edges of the overhanging foil to lift up the whole block. Remove the foil and parchment. Then cut the dessert into squares along the areas you’ve scored on the chocolate. Nanaimo bars freeze well. Use parchment paper in-between each layer of bars. Use air-tight, freezer safe containers. They will dry out if they are not covered well during storage. To make these gluten-free use gluten-free graham cracker crumbs or Rice Krispies ground up in a food processor. Bird’s custard powder is often found in either an International section or baking section of the supermarket. Source: northwestspoon.wordpress.com #Nanaimobars #StPatricksDay

Getting perfect hard boiled eggs with no green ring around them is as easy as 1-2-3! Once you know the simple technique for cooking them, you’ll never have funny green tinged hard boiled eggs again. The egg is truly a marvel of nature. It is an energy packed source of protein. Hard boiled eggs are a tasty addition to a salad or make a great snack on their own. They’re most appetizing when they have a beautiful yellow yolk with no discoloration or funny green ring around the yolk. Perfectly cooked hard boiled eggs The green ring is a chemical reaction “Do you like green eggs and ham? I do not like them, Sam-I-am. I do not like green eggs and ham.” Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. Did you know the perfect egg is actually hard cooked rather than hard boiled? The green discoloration (green ring around the yolk) is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature . How to get perfect hard boiled eggs with no green ring To avoid this chemical reaction, after bringing the eggs to a boil, cover the saucepan and remove it from the heat. Allow the eggs to sit for 12 minutes. Set a timer. I have even found that the eggs are perfect at 10 minutes , but I live at sea level. If you live at a higher elevation, (inland or mountain) the amount of time needed will increase accordingly. Some chefs say to cook them up to a maximum of 15 minutes. I recommend starting at 12 and timing no longer than 15 minutes until you discover the sweet spot for your perfect hard boiled eggs. After the cook time has passed, immediately transfer the eggs to a large bowl of ice water. The shock of the ice cold temperature stops the eggs from cooking. Then peel the eggs under cold running water. This allows you to get underneath the membrane and peel the eggs easier. The water helps the membrane separate and release. Great for breakfast or deviled egg recipes “Not in a box. Not with a fox. Not in a house. Not with a mouse. I would not eat them here or there. I would not eat them anywhere. I would not eat green eggs and ham. I would not eat them Sam-I-am.” And voila! No more green eggs. Follow these easy steps and you’ll have perfect hard boiled eggs ready for snacks, salads, egg salad sandwiches and deviled eggs. Delicious deviled egg recipes Whipped deviled eggs with smoked salmon Easter deviled egg chicks I hope you’ve enjoyed this cooking tutorial about how to get the perfect hard boiled egg. Happy cooking! Michelle Quotes above are from “Green eggs and ham” by Dr. Seuss Enterprises, L.P. 1960, Random House, Inc. New York. This post contains affiliate links. See policy for full disclosure. Shop this post Green Eggs and Ham Wrenwane Digital Kitchen Timer, No Frills BIA Cordon Bleu Porcelain Egg Plate, White If you make any of my recipes, use #northwestspoon and share your photo. #Deviledeggs #hardcookedeggs #perfecthardboiledeggs

Whipped deviled eggs with smoked salmon is a delicious snack. The filling of these deviled eggs is light and fluffy. It’s actually really great just on it’s own, but topping it off with smoked salmon, a sprinkling of capers and fresh dill makes them extra tasty and special. It adds an extra pop of fresh flavor and dimension to this popular party dish. Whipped deviled eggs with smoked salmon make a great complement to any party buffet. You’ll be surprised how fast they disappear. The secret in making the filling so light and fluffy is to use heavy cream and whip the cooked yolks with a mixer. Another presentation trick is to transfer the egg filling mixture into a piping bag equipped with a large star tip. Then pipe the filling into the center of each egg half. How to get the perfect boiled egg Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. The perfect egg is actually hard cooked rather than hard boiled . The green discoloration is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature. To avoid this, read the recipe notes in the recipe card below or read my full post about how to cook the perfect hard boiled egg . You’ll never eat green tinged hard boiled eggs again. The type of smoked salmon I recommend with this recipe is Nova style . It’s a mild flavored smoked salmon. If you have any extra left over, its also delicious as a snack on crackers with a little cream cheese. For this recipe, I chose Nova style smoked salmon from Pike Place Fish Market . (You know…that famous flying fish place.) click here to see some flying fish action . Nova Style smoked salmon is cured and then cold smoked. It also has a nice silky texture. While similar to lox, it is a little less salty and a little more smoky. You can purchase this smoked salmon at most major grocery stores in the Pacific Northwest. I purchased mine at QFC . Or you can order direct from Pike Place Fish Market . They now ship (or fly actually) their fish all over the country. I hope you enjoy this recipe for whipped deviled eggs with smoked salmon. It’s sure to be a party pleaser. Be sure to leave me a comment below about your experience if you make them. Happy cooking! Michelle This post contains affiliate links. See policy for full disclosure. Shop this post: KitchenAid 7-Speed Digital Hand Mixer Wilton 404-304 Professsional Decorating Bag, 16-Inch Wilton 402-2110 1M Open Star Piping Tip If you make any of my recipes, use #northwestspoon and share your photo. Whipped deviled eggs with smoked salmon The filling in these deviled eggs is light and fluffy. The smoked salmon, capers and sprinkling of fresh dill add zing and an extra pop of fresh flavor. They’re a great complement to any party buffet. 1 dozen hard cooked eggs (peeled and sliced in half lengthwise) 1/2 cup heavy cream 2 tbsp Dijon mustard 1 tsp white vinegar 1 pinch sea salt and freshly ground white pepper 1 tbsp fresh dill (finely chopped, plus more for garnish) 1 package Nova style smoked salmon (torn or sliced into small pieces) 1 sprinkling capers (optional garnish) Combine the egg yolks, heavy cream, Dijon, white vinegar, salt and pepper into a large mixing bowl. Use a mixer, to whip everything together until the filling is light and fluffy. Scrape down the sides of the bowl as necessary. Stir in fresh chopped dill by hand. Transfer the egg mixture to a piping bag equipped with a large star tip. Pipe the egg filling into the center of each egg half. Top each egg with a slice of smoked salmon. Garnish with a sprinkling of capers and sprigs of fresh dill to taste. How to get perfect hard-cooked eggs: Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat. Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12-15 minutes. (The higher your elevation, the longer the cooking time. Here at sea level, I find they are ready at 10 minutes). Gently transfer the eggs to a large bowl of ice water to cool.This stops the cooking process. Peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs. Source: northwestspoon.wordpress.com #Deviledeggs #smokedsalmon

Sweet and savory turkey meatballs make a great appetizer and are delectable drizzled in orange sauce. They are a party pleaser. Everyone loves a great meatball. Turkey meatballs in orange sauce are one of my go-to party dishes. Pop them into a small crock pot and they’re ready to take to a pot-luck. Meatballs are definitely popular. These turkey meatballs in orange sauce are really delicious served for dinner with cauliflower rice or brown rice and veggies. They are a healthier alternative being a low-fat meat. Orange pairs really well with turkey as well. I find it best to assemble the turkey meatballs and line them all up on a baking sheet until I’m ready to saute them in batches. I hope you enjoy this recipe. Leave me a comment below. Turkey meatballs in orange sauce Sweet and savory turkey meatballs in orange sauce make a great appetizer. Meatballs 1 lb ground turkey 1 clove garlic (minced) 1 small onion (finely diced) 3 tbsp fresh parsley (chopped) 1 egg (beaten lightly) 1/4 tsp ground nutmeg 1/4 tsp salt 1/4 tsp black pepper 3 tbsp plain bread crumbs (if gluten free, use corn flakes or GF bread crumbs) 1-1 1/2 tbsp vegetable oil Orange sauce 3/4 cup beef or chicken broth 3/4 cup unsweetened orange juice 4 tsp cornstarch 1/3 cup marmalade 2 tbsp soy sauce 2 tsp dijon mustard 1 tsp horseradish Orange slices for garnish In a large bowl combine the turkey, garlic, onion, parsley, breadcrumbs, beaten egg, nutmeg, salt and pepper. Using a spoon or your hands, incorporate the ingredients well. Form small meatballs with your hands and set aside on a wax paper lined baking sheet. In a large skillet, heat the vegetable oil over medium-high heat. Add the meatballs, cover and cook for about 30 minutes. Check half way and turn the meatballs to brown on all sides. Meanwhile, combine all the sauce ingredients into a small saucepan. Over medium heat, cook and stir the mixture until it boils and thickens. Combine the cooked meatballs with the sauce and serve hot. This can be transferred to a small crock pot and kept warm for a party or make individual appetizer plates and spoon the hot sauce over the meatballs. It will yield about 1 ½ cups sauce for the meatballs. Garnish with fresh orange slices. Source: northwestspoon.com #meatballs #turkey

What better way to get antioxidants and vitamin C from potent blueberries! This blueberry frozen yogurt is sweet, creamy and delicious. A blueberry perfect dessert Isn’t this just the most luscious, purple-tastic dessert?! And…oh my gosh…it is soooo yummy. I didn’t even feel guilty devouring this frozen treat since blueberries are an incredible SUPERFOOD. Do you have an ice-cream maker gathering dust in the cupboard? How about some berries you’ve forgotten about from last summer in the back of the freezer? Bust them out and get making this intense, delicious, berry-perfect treat! Blueberries are bursting with vitamin C and antioxidants With a little planning, you can have this yummy frozen yogurt on your table in less than 20 minutes . I had delicious Washington blueberries in the freezer. They were picked fresh at their peak of sweetness last summer. You can also substitute other mixed frozen berries in this recipe and get great results. Frozen berries are great to have on hand for tossing in muffins, banana bread or in your morning yogurt and cereal. This recipe is good for a 1.5 quart size ice-cream maker. I have a teeny 1 pint ice-cream maker (2 cup). So, after combining everything below, I split the mixture in half and make two small batches. If you have a small ice-cream maker, make sure both bowls are frozen. I freeze the second batch in a well-sealed container for use next-day. Alternatively, you can cut the recipe in half for a smaller ice-cream maker. Blueberry frozen yogurt What better way to get antioxidants and vitamin C from potent blueberries! This blueberry frozen yogurt is sweet, creamy and delicious. 1 1/2 cups frozen blueberries (thaw slightly and mashed (use a food processor) 1/2 cup sugar 2 1/2 cups plain, low-fat yogurt 1/2 cup half-n-half cream Follow your ice-cream maker’s instructions for preparation prior to use. With mine, I have to freeze the bowls really well (usually over-night). Mash up the blueberries in a food processor. In a large bowl, combine the mashed berries and sugar. Mix well, then add the yogurt and half-n-half. Mix again. Add the desired amount of mixture into the ice-cream maker. Turn it on and churn for at least 15 to 20 minutes or until the desired consistency is reached. Special equipment needed: Ice-cream maker and food processor Source: northwestspoon.com #blueberry #yogurt

Easter deviled egg chicks are super fun and delicious way to serve deviled eggs for Easter. This deviled egg filling is light, airy and full on flavor . It’s not spicy and therefore kid-friendly. These will make your guests smile and light up your Easter brunch table. This deviled egg recipe is egg-straordinarily fun and super cute! My daughter and I had a great time creating these little egg chicks. We were bursting with joy as they took shape hatching out of their egg shells. I think we’ll now be making deviled egg chicks every year at Easter. I love finding fun holiday traditions. The filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, you could substitute the heavy cream for mayo (about 1/3 a cup of mayo). However, using heavy cream gives it a somewhat lighter and airier appeal. The whipped filling is light and easy to squeeze out a piping bag, which is perfect for the little “chick” bodies. Place the filling into a piping bag with a large tip. Here’s a tip Use a mason jar to help hold the piping bag in place while you fill it. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Pipe the filling into the egg bottoms in a swirly motion. Add your eyes, beak and top it off with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover lightly with wax paper and foil over your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. I think you’ll have a blast making Easter deviled egg chicks. They are a fun family tradition. Easter deviled egg chicks Making these is a fun Easter holiday tradition. Delicious deviled egg chicks are super cute and family-friendly. 12 eggs (hard boiled) 8 tbsp heavy cream 2 tbsp dijon mustard 1 tsp white vinegar 1 dash salt and pepper 1 tbsp fresh dill (finely chopped) 2 olives (cut into small pieces for eyes.) 1/2 carrot (cut into small wedge pieces for beaks.) Eggs Peel the hard-boiled eggs. I find it easiest to run the egg under cold water while peeling. The water helps to remove the peel. Next, slice a small amount off the bottom of the egg. This is so they will stand on the platter. Then cut a small amount off the top revealing the yolks inside. This will become the top. Next, carefully remove the yolks and place them separately into your mixing bowl. I used a coffee teaspoon to carefully remove the yolks. There will be some cooked egg whites left over from this process. Reserve them for salads or an egg salad sandwich. Filling There are many recipes for deviled eggs out there. Many use mayonnaise and if you prefer, I think you could probably substitute the cream for mayo (about 1/3 a cup). However, using cream gives it a somewhat lighter and airier appeal. This is a “whipped” filling. Place the filling into a piping bag with a large tip. Assembly Pipe the filling into the bottoms in a swirly motion. Add your eyes, beak and top with the top slice of egg. I also cut small triangles into the tops to make it look even more like they were “hatching” and “breaking” out of the eggs. Viola! Cover with wax paper and foil the bottom of your platter holding it together in the refrigerator until ready to serve. If you use plastic wrap, it may stick to the filling and make a mess. Tip: Use a mason jar to help hold the piping bag in place while you fill it with the egg mixture. Source: northwestspoon.com #Deviledeggchicks #Deviledeggs #Eastereggs

Flavorful and healthy Greek-style rice salad makes a perfect picnic or BBQ side-dish. You’ll love how easy it is to make this tasty and savory salad. It’s gluten free and can be served as a side-dish or topped with your favorite protein for a full meal. There is nothing more delicious and healthy for you than the flavors of the Mediterranean. And this simple Greek-style rice salad makes a perfect picnic or BBQ side-dish. In fact, I often pack a light rice salad just like this one and head down to the beach for a picnic with my kids. It’s refreshing, light and pairs nicely with grilled chicken or shrimp. Olives and extra virgin olive oil certainly make this dish amazing. I used pitted Kalamata olives because I love their intense flavor. However, to mix things up, consider using a mix of other olives like green or black as well. Did you know that olives are technically a fruit? They grow on beautiful olive trees throughout the Mediterranean in often harsh hot climates along the sea. They are very bitter if eaten straight off the tree. So they must be “cured” to reduce this bitterness. They are also incredibly good for you and offer many cardiovascular health benefits. Greek-style rice salad You’ll be picnic or back-yard cookout perfect with this delicious Greek-style rice salad. Makes a great accompaniment to grilled chicken or shrimp. 3/4 cup long grain rice (cooked) 1 tbsp extra virgin olive oil 1/4 to 3/4 cup red onion (finely chopped) 3/4 cup pitted Kalamata olives (chopped) 1/2 English cucumber (sliced and quartered) 4 tbsp fresh oregano (chopped) 1 1/2 medium sized tomatoes (chopped into bite sized pieces) 1/2 cup plain feta cheese 2 tbsp champagne vinegar (or red wine vinegar) 2 tbsp extra virgin olive oil juice of half a small lemon (seeds removed) Place the hot just cooked rice into a large bowl and mix in 1 tbsp of extra virgin olive oil. Set aside to cool. Once cooled, add the olives, cucumber and oregano and toss. At this point, the rice can be covered with plastic wrap and placed into the fridge until you are ready to finish the salad. Just prior to serving, add the tomatoes, feta, vinegar, 2 tbsp of extra virgin olive oil and lemon juice and toss. Serve with grilled chicken breast on the side or mixed into the salad. Source: northwestspoon.com #greeksalad #ricesalad

Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. A homemade salad dressing can take your every-day leafy green salad from hum-drum to spectacular. Especially when you have a secret ingredient – champagne vinegar ! The slightly sweet and fresh flavor of this dressing pairs perfectly with the lightly salted roasted brussel sprouts and crispy bacon accompanying the leafy greens. For added texture, add walnuts or sunflower seeds to the salad. Yum! Healthy never tasted so good. I found this lovely champagne vinegar by “O” in my local QFC grocery store. You can buy it online. It’s light, crisp and smells wonderful. O Champagne vinegar First, let’s start with the classic champagne vinaigrette dressing. This will keep in your refrigerator for 5 – 10 days. Make sure to pull it from the fridge at least 30 minutes prior to use. Simply shake up the jar or re-whisk the dressing to emulsify before each use. This recipe makes 1 cup of vinaigrette. Whisk, drizzle, store the viniagrette Roasted brussels sprouts Have you thought of adding roasted brussels sprouts to your salads? These little mini cabbages add additional texture, flavor and vitamins to any salad. When roasted, they become mildly sweet and savory . I roast up a batch, let them cool and refrigerate until ready to use. They are tossed simply in a little olive oil and sea salt, then roasted until tender. The Salad Greens There are no hard or fast rules here, so choose the greens and accompanying vegetables that you like. Adjust the amount of each vegetable according to your taste preferences. This salad features: – 1/2 a head leafy green lettuce – 1/2 a head baby spinach – 1/2 cup shredded carrots – 2 fresh tomatoes, cut into bite sized pieces – 1 cup roasted brussel sprouts – 1/2 cup Craisins Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. Added protein To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp . Champagne vinaigrette dressing Take your every-day leafy green salad from hum-drum to spectacular with this light, crisp and fragrant champagne vinaigrette dressing. Makes 1 cup. Champagne vinaigrette dressing 2 tbsp fresh lemon juice 1/4 cup champagne vinegar 3/4 cup extra virgin olive oil 2 tbsp fresh thyme leaves 2 tbsp shallots (diced) 2 tsp sea salt 1 pinch freshly ground black pepper Leafy green and roasted brussel sprouts 1/2 head leafy green lettuce 1/2 head baby spinach 1/2 cup shredded carrots 2 fresh tomatoes (cut into bite sized pieces) 1 cup roasted brussel sprouts 1/2 cup Craisins Vinaigrette Combine all ingredients in a large bowl and whisk until combined and creamy. Store dressing in a jar (minimum 8 oz) in the refrigerator. Remove from fridge at least 30 minutes prior to each use. Shake the jar or re-whisk to emulsify each time. Leafy greens Wash and prepare all vegetables above. In a large bowl combine all ingredients and toss with desired amount of champagne vinaigrette dressing. Serve immediately. To add more protein to this salad, consider pairing it with lean grilled chicken, salmon or bay shrimp. Source: northwestspoon.com #champagne #vinaigrette

Hints of orange, ginger and toasted almonds await you in each bite of this creamy but not too heavy cheesecake. Ginger snap cookies are used for the graham-cracker style crust. You can use gluten-free ginger snap cookies or regular. I love cheesecakes and their rich creamy fillings. I also adore Italian food. Italian ricotta cheesecake is moist and creamy without being over powering, overly sweet or heavy. It has a light texture. While reading Lidia Bastianich’s cookbook Lidia’s Italy, I found this delicious recipe for Torta di Mandorle e Ricotta ( Orange and almond ricotta cheesecake). This dessert sounded divine and I wondered how it would fair with a ginger snap cookie base. I’ve used this base before in making pumpkin cheesecake pie and was successful. You never know until you try, so off to the kitchen I went to experiment. I’m happy to say, it worked quite well. The ginger, orange and almond flavors were a very nice combination in every bite. You’ll need a 9 inch spring-form cake pan, stand mixer and whisk attachment. Preparing the crust for this orange and almond ricotta cheesecake is just like making a regular graham cracker crust for pie or cheesecakes. The main difference is using crushed ginger snap cookies and ground almonds for the base. The filling for this cheesecake is easy to prepare. You’ll need a stand mixer or hand held electric mixer for a smooth consistency. Bake the cheesecake for approximately an hour or until the cake top is golden brown and springs back when pressed. Orange and almond ricotta cheesecake Hints of orange, ginger and toasted almonds await you in each bite of this creamy but not too heavy cheesecake. Ginger snap cookies are used for the graham-cracker style crust. To line the cake pan 1 1/2 tbsp soft butter 1/3 cup plain bread crumbs Crust 1 cup ginger snap cookie crumbs (use food processor to pulse cookies to crumbs) 1/2 cup ground almonds (use food processor to pulse almonds) 1/4 cup butter (melted) Cake batter 3 large eggs 1 egg yolk 1 cup sugar 16 ounces whole-milk ricotta (drained) 1 pinch salt 1 tbsp orange zest (finely grated) 1 cup heavy (cream) 1 cup sliced almonds (lightly toasted) To line the pan Place your oven rack in the lower to mid-range area of the oven (not at the bottom). Pre-heat the oven to 350 F. Butter the inside of the springform pan and coat it with the bread crumbs. Crust In a large bowl combine the cookie crumbs and ground almonds. Add the melted butter and mix gently until incorporated. Add the crust mixture to the springform pan and gently press the crumb mixture into the bottom and partway up the sides of the pan. Bake for 8 – 10 minutes. Cool the crust on a rack. Filling Pre-heat the oven to 350 F. Add the eggs and egg yolk to the mixing bowl and whisk at a low speed. Gradually add the sugar and whisk at a high speed for 2 to 3 minutes. Lower the speed and add the ricotta in batches. Then whisk for 3 minutes more on a high speed until the mixture is smooth and thick. Scrape the bowl as needed. Add a pinch of salt, orange zest and then add the cream gradually whisking at a high speed for several minutes until the batter is smooth and light. Set the springform pan into a jelly roll baking sheet. Scrape the batter into the prepared crust. Bake for approximately one hour or until the cake top is golden brown and springs back when pressed. The sides of the cake should be starting to shrink away from the pan. Cool on a wire rack, then remove the springform. When it is completely cool, top with sliced almonds and dust the cake with confectioners sugar. Special equipment: Food processor, 9 inch springform cake pan, stand mixer and whisk attachment. Source: northwestspoon.com #cheesecake #orange #ricotta

Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper. Need an easy recipe for Mardi Gras? Get in the spirit with this easy Louisiana-style shrimp etoufee. An etoufee is a Cajun stew of vegetables and seafood, usually Gulf shrimp or crayfish. I made it with prawns, but you could easily adapt this to include other Pacific Northwest seafood if you like, such as Pacific cod or mussels. Just don’t forget the beads and masquerade mask. 🙂 An easy dish for Mardi Gras This recipe starts out with the Cajun holy trinity of onions, green bell pepper and celery as do many of the Cajun and Creole dishes of Louisiana. It’s a traditional base for etoufee , gumbo and jambalaya . The holy trinity It’s kicked up a notch with the addition of cayenne pepper to make it spicy. Use only the smallest amount of cayenne pepper (less than 1/4 tsp) to start. The newer the spice, the more likely it will be HOT and spicy. You can always add more and adjust for flavor at the end. By the way, did you know cayenne pepper (Capsicum annuum) is known to have many health benefits? Cayenne pepper can help boost your immune system and improve your circulatory system. This is a great all-purpose seafood recipe. And it takes less than 30 minutes to prepare. This recipe will serve about six people. Serve it with steamed rice and a nice mixed green salad. Laissez les bons temps rouler ! (Let the good times roll!) Shrimp Etoufee Get in the spirit of Mardi Gras with this easy shrimp etoufee. Spice it up with cayenne pepper. 2 tbsp olive oil 2 ribs celery (diced) 1 big green bell pepper (chopped) 1 a medium sized onion (diced) 2 cloves garlic (minced) 2 tbsp parsley (divided, 1 tbsp for sauce, the other for garnish) 2 tbsp tomato paste 1 28 oz can Italian pear tomatoes (or 2 15 oz cans whole tomatoes) 1/4 tsp cayenne pepper (adjust to taste) 1 pinch sea salt and freshly ground black pepper 1 lb prawns (shelled and deveined) water as needed Empty the tomatoes into a large bowl. Using your hands, tear the tomatoes up into small pieces and mix them together with their liquid. Set aside. Use a large saute pan (3 quarts). On medium heat add the olive oil to the pan and heat through. Add the onion, celery and green bell pepper and saute until tender. Add the garlic and parsley. Saute just for a minute or two. Then add the tomato paste and tomatoes. Depending on how much liquid was in the can, you may need to add a little water. Simmer the sauce for about 10-20 minutes or until it begins to reduce down and becomes flavorful. Add the prawns to the sauce. Immerse them in the sauce and simmer until the prawns turn pink and curled (about 5-8 minutes). Garnish with the last 1 tbsp of parsley and serve with steamed rice. Source: northwestspoon.com #Cajunshrimprecipe #MardiGrasrecipes #shrimp

Crispy on the outside, tender salmon on the inside. Delicious crispy salmon bites with homemade tartar sauce are a great shared plate or appetizer. I just love salmon. It’s one of my favorite fish because it’s so versatile. There are many great flavors, herbs and spices to pair it with. This recipe is inspired by the classic salmon and chips you can get at Pike’s Place Market . It’s simple and delicious. Granted this recipe won’t win any healthiest dish awards anytime soon. But, at least you’re getting your omega 3’s when you feast on these delectable fried morsels! I suggest making these as an appetizer . They’ll disappear fast and that’s OK, because your guests will be talking about these tender morsels for days. Yet, their waistlines will thank you that the yummy bites were small. There are three keys to making crispy salmon bites : Start with the freshest salmon I prefer wild sockeye salmon for it’s deep color and rich flavor . Ask the butcher for a lower tail portion. There are less bones. Remove the skin with a sharp fillet knife. Gently hold the skin as you press down and move the knife between the flesh and the skin away from you. Cut the salmon into bite sized pieces (about 1 – 1 1/2 inches) and remove any bones you see. Or ask your fish monger to do this for you. They are almost always ready and willing to do all of this for free. 2. Fry in batches Hold finished batches in the oven at 200 F on a baking tray until you’re finished frying all the tender morsels. 3. Serve with homemade tartar sauce There’s nothing like homemade! Make the tartar sauce up to a day ahead in advance. Store in the refrigerator. This post contains affiliate links. Essentials for this recipe: Bread crumbs Mazola or other vegetable oil Garlic Powder Locking Tongs Nonstick Skillet Jelly Roll Pan Food processor Crispy salmon bites with homemade tartar sauce Serves 6 Prep 30 mins Cook 20 mins Crispy on the outside, tender salmon on the inside. Delicious salmon bites with homemade tartar sauce are a great shared plate. **Salmon** 1 – 1 1/2 lbs salmon (skinned, cut into 1 – 1 1/2 inch pieces, bones removed) 1 cup all-purpose flour 1/2 tsp salt and dash white pepper 1 tsp garlic powder 2 eggs (beaten) 1 cup plain bread crumbs 1/4 – 1/2 cup vegetable oil (for frying) 1 lemon (cut into wedges for garnish) **Tartar sauce** 1 large egg 1 tsp Dijon mustard 1 tbsp lemon juice 1/2 tsp salt 1 pinch white pepper 1 pinch cayenne (optional) 1 cup light vegetable oil 1 – 2 tbsp shallots (minced) 2 tbsp dill pickle (minced) 1 tbsp parsley or dill (minced, optional) **Tartar sauce** Add the egg, Dijon mustard, lemon juice, salt, pepper and cayenne (optional) to the food processor and blend for just a minute to incorporate the ingredients. Continue to blend and begin adding the oil in a slow, thin, steady stream until it is completely used up. You’ve just made homemade mayonnaise! Transfer the mayonnaise to a bowl. Add the shallots, pickles and parsley or dill (optional). Taste and adjust the seasoning to your preferences. You can add a touch more lemon juice or pickle juice to add additional tang. Tartar sauce can be made a day or two ahead of time. Refrigerate. **Salmon bites** Preheat the oven to 200 F. Cut the salmon into 1 – 1 1/2 inch pieces. Mix together the flour, salt, white pepper and garlic powder. Set up your station so that you have 1st a flour mixture plate, 2nd eggs in a bowl, 3rd breadcrumbs on a plate, 4th a clean plate for breaded salmon. A little at a time, 1st roll the salmon pieces in the flour mixture, lightly shake any excess off. 2nd, dip the salmon into the eggs. 3rd, roll the salmon in the breadcrumbs. End on the clean plate. Repeat until all the salmon pieces are breaded. In a large skillet, on the stove top, heat the vegetable oil to just below smoke point. Fry the salmon morsels until golden brown. Turn once. This only takes about 2 – 2 1/2 minutes per side. Using a slotted spoon or tongs, transfer the salmon to a baking tray and place in the oven. Repeat in batches until all the salmon is fried. Serve on a platter with homemade tartar sauce and garnish with lemon wedges. · *If you’re gluten-free, substitute regular bread crumbs with gluten-free bread crumbs. Make your own in a food-processor using a bread like Udi’s or Essential Baking Company. Also, use corn starch instead of all-purpose flour. You won’t need as much cornstarch so reduce the quantity by half. ·  Equipment: You’ll need a food processor to make the tartar sauce. Use the S blade. Source: northwestspoon.com #salmon

Mediterranean vegetable frittata is easy as pie! It includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. Need a breakfast or brunch recipe that’s as easy as pie? You can’t go wrong with a vegetable frittata . This version is inspired by the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. On busy week nights, I often prepare a frittata and simply reheat it for a quick dinner. Frittatas are the perfect way to use up left-over meats and veggies in the fridge. The frittata formula I use a fairly basic formula for frittatas. I start with 2-3 vegetables, combine with onions and potatoes, seasoning and herbs. Cheese is optional, but a nice touch. Combine with the beaten eggs to bind. Here’s a tip: Make sure your veggies are cooked el dente . I generally start with the potatoes. Then set them aside on paper towel, which absorbs some of the excess oil while I saute the rest of the veggies. Let your imagination go! There are many options and flavor combinations to explore. Recommended products This post contains affiliate links. See policy for full disclosure. Non-stick skillet Slotted Spoon 9.5 Inch Pie Plate Mediterranean vegetable frittata Frittatas are easy as pie. This one features the flavors of the Mediterranean and includes kalamata olives, oregano, fresh chèvre-style goat cheese and fresh veggies. 1 cup Yukon gold potatoes (diced) 1/2 cup yellow onion (diced) 1/2 red bell pepper (diced) 1/2 small yellow zuchini (diced) 1 tbsp fresh oregano (minced (1 tsp if using dried oregano)) 1/4 tsp sea salt 1/4 tsp freshly ground black pepper 1/4 cup pitted Kalamata olives (diced) 6 eggs gently beaten 3-4 tbsp fresh chevre-style goat cheese 3-4 tbsp olive oil or vegetable oil (divided, for sauting) Place the oven rack in the mid to lower quarter of the oven. Preheat the oven to 375 F. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Saute the potatoes until they begin to soften and turn golden brown. Remove the potatoes to a plate lined with paper towels and set aside. Return the skillet to medium-high heat. Heat another 1 1/2 to 2 tablespoons of oil. Add the onions and saute for a couple minutes. Next add the red pepper. Saute for another 2 minutes. Then add the zuchini, oregano, salt and pepper. Continue to saute gently stirring until the vegetables are cooked el dente. Remove from the heat and set aside. In a large bowl, gently beat the eggs. Next add the potatoes and vegetables. Combine the ingredients and transfer to a generously greased pie plate. Dot the top of the unbaked fritatta with small amounts of the chevre-style goat cheese. Bake for 25 minutes or until a skewer comes out clean. Use a 9 – 10 inch pie plate. Source: northwestspoon.wordpress.com #Eggdishes #Greekfrittata #Mediterraneanfrittata #vegetablefrittata