Tom Yummy

Mommy wow! I vlogged for the first time now. This weeks dinner was Asian inspired again and it was soup because it was a cold, damp, rainy day. This sweet and spicy soup is great this time of year because its has all of the ingredients that ward off colds, spice from chiles, garlic, onion and broth. 

It doesn't normally call for noodles but I added rice vermicelli noodles to make it a bit more filling.

Warm up your heart and feet and find the recipe here.

Asian Invasion

Wrap deliciousness!

I recently found a recipe for Asian inspired chicken wraps on Pinterest. I love anything Asian inspired because it usually so fresh tasting with a hint of spice. I find Asian food has so much depth of flavour. Its probably just because I love citrusy, garlicy, and cilantro so much.

The wrap was extremely easy to make, and I mean easy. All you have to do for this recipe is cook chicken and make a peanut sauce. All of the other ingredients are ready to put into the wrap, you toss chicken and sauce on top and BAM! just like Emeril, you have lunch or dinner.

I have not made any Asian yet for my blog and to be honest its because I used to be a stir-fry whore in university. I would literally make stir-fry's at least three times a week. So I apologize if I am disappointing anyone with this news but this blog is a no stir-fry zone. 
Just to clarify, I do make stir-frys still but since I make them so much and I am trying new recipes in this blog I won't be making one unless its a brand new one that I haven't tried. I'm open to suggestions fellow bloggers.

I would highly recommend anyone to try this recipe because it uses ingredients almost everyone has sitting in their cupboards and it's so damn tasty! If you wanted a vegetarian version I would saute firm tofu in the sauce that I cooked the chicken in. 

Find this awesomely Asian wrap recipe here. 

Enjoy cooking friends! 

Just before assembling the wraps.

Dish 'o' Fish

Having recently returned from Mexico, I was in the mood for some homemade deliciousness. I wanted fish as most of the seafood I had down there was overcooked and unenjoyable. I really wanted to make my own fish that isn't overcooked, dried out and tasteless. Wanting to make something easy because lets be honest, who doesn't like easy?! Having to get back to reality after sitting on a beach all week I wasn't in the mood for spending all afternoon in the kitchen. I'm still in vacation mode and I still can't seem to get myself into gear. I decided to copy our fisherman friend Highlander and make some homemade fish sticks. 

Using halibut we had frozen, I cut the fillets into quarters making them easy finger foods for my family to enjoy later that evening. I was afraid that baking fish sticks might make them mushy but at a hot, hot heat and smothered in panko (Japanese style) breadcrumbs they were very tasty with homemade tartar sauce. Panko is the only style of breadcrumbs I use now because they seem to be courser than most breadcrumbs and everything I have made using them turn out crunchy and delicious. If you've never tried using them I would try it. I make eggplant parmesan from the eggplant in my garden all summer using panko and freezing it too. The panko keeps the eggplant crunchy on the outside and soft on the inside even after spending months in the freezer.

I made a big, green salad to go with it and we had a delightful dinner of fish sticks. Since it was the first time making these I was happy that they came out almost like chicken fingers but with the blandness of halibut, which is why the tartar sauce was a welcomed addition. Highlander couldn't have made them better himself!

This would also be a great way to cook fish for children because its finger foods that are fun and similar to chicken strips. Give them a tasty dipping sauce and they will be none the wiser.

Click here for recipe for fish sticks and tartar sauce.

Tastes like chicken!