Happy "Super" Birthday!

Just wanted to share a picture of a cake made over the weekend for my nephews 5th birthday!!!

Happy birthday Jonah! I love you!

Panko Crusted Rainbow Trout with Caper-Dijon Aioli

Jordan is not the biggest fish eater so whenever I have an evening to myself I take the opportunity to prepare some to enjoy on my own. Today I picked up a delicious looking filet of rainbow trout. The rest of the dish was easily made with ingredients I had on hand. It required minimal amounts of cooking which worked perfectly for a warm night like tonight. Just pair this fish with some steamed or grilled veggies or a side salad and you have a delicious, healthy and balanced meal.

Panko Crusted Rainbow Trout
Serves 1 (simply double, triple or quadruple the ingredients for more people)

• 1 6 oz filet of rainbow trout
• 1/4 cup panko breadcrumbs
• 1 Tbsp. lemon zest
• 1 Tbsp. finely chopped parsley
• 1 tsp. butter, melted
• salt and pepper to taste

1.  Preheat the oven to 400 degrees F.
2. Check the fish for any small bones and remove using fish tweezers or your fingers. Place onto a parchment lined baking sheet, skin side down.
3. In a small bowl combine the breadcrumbs, zest, parsley and butter. Season with salt and pepper and stir until combined.
4. Press the breadcrumb mixture onto the flesh of the fish. Bake in the oven until the fish is cooked through and the crust is brown and crisp, about 10-12 minutes.

Caper-Dijon Aioli

• 1/4 cup light mayonnaise
• 1 tsp. capers, drained and chopped
• 1 tsp chopped parsley
• 1 tsp lemon zest
• 1 tsp grainy dijon mustard
• salt and pepper to taste

1. Combine all the ingredients in a small bowl and stir to combine. 
2. Serve with your favourite fish recipe.

Nutella Hot Chocolate

The other night, while curling up on the couch I was in the mood for hot chocolate, but I wanted to mix it up a bit. When I opened my pantry and saw a jar of Nutella (my ultimate addiction) I knew exactly what I had to do. In a small saucepan, I added a cup of milk (I used skim, so that makes it healthy right?). I brought the milk to a gentle simmer and then whisked in about 1 Tbsp. of Nutella until it was melted and combined with the milk. I poured the mixture into a mug and topped with some mini marshmallows (whipped cream would be perfect too). It was just so delicious I had to share. This is a DEFINITE must try! ENJOY!

Roasted Herb and Balsamic Chicken with Caramalized Shallot Gravy and Shaved, Roasted Brussel Sprouts

This meal is quick, delicious and perfect for weeknight cooking but is also fancy enough for weekend entertaining. I used chicken thighs but you can switch to white meat if you prefer, just adjust the cook time accordingly.

Shaved, Roasted Brussel Sprouts
Serves 4

• 1 lb. brussel sprouts
• olive oil
• kosher salt and freshly ground pepper

1.  Preheat oven to 400 degrees F.
2. Using a knife or the slicer blade of a food processor thinly slice the brussel sprouts lengthwise into thin shavings.
3. Place the brussel sprouts into a mixing bowl and toss with salt, pepper and a drizzle of olive oil.
4. Place onto a baking sheet and roast, stirring occasionally until golden, about 20-25 minutes. Once in the oven, start preparing the chicken.

Roasted Herb and Balsamic Chicken
Serves 2-4

• 4 bone-in, skin-on chicken thighs
• 3 sprigs thyme, roughly chopped
• 1 small spring rosemary, roughly chopped
• 1 clove of garlic, chopped
• 2 tsp. dijon mustard
• 2 tsp. honey
• 1/4 cup olive oil
• 2 Tbsp. balsamic vinegar
• kosher salt and freshly ground pepper

1. Preheat the oven to 400 degrees F and heat a large saute pan over high heat.
2. Season the chicken breasts with some salt and pepper then place into the heated saute pan, skin side down. There is no need to add any extra oil, the fat from the chicken will  be enough. Let cook until brown and crispy.
3. While the chicken is browning, whisk together the remaining ingredients in a small bowl. Once the chicken is brown and crispy, flip over, allow to cook for a minute longer then remove from the heat. Pour the balsamic mixture over the chicken then place in the oven.
4. Roast until chicken is cooked through, about 20 minutes. A meat thermometer should read 165 degrees F. While the chicken is roasting prepare the gravy.

Caramelized Shallot Gravy

• 1 Tbsp. olive oil
• 2 large shallots, thinly sliced
• 1 clove of garlic, minced
• 1 sprig of thyme, roughly chopped
• 1/4 cup balsamic vinegar
• 1 Tbsp. flour
• 2 cups chicken broth
• 1/4 cup heavy cream
• kosher salt and freshly ground pepper

1. Heat a large saute pan over medium-high heat. Add 1 tsp of the oil, the shallots, garlic and thyme. Cook the shallots, stirring occasionally until almost burnt, about 5 minutes then stir in 1/4 cup of stock and the balsamic vinegar. Reduce the liquid, stirring occasionally until the shallots are caramelized, they should have a syrupy consistency.
2. Stir in the remaining oil and the flour to form a roux. Cook out for 1 minute then slowly stir in the stock. Bring the mixture to a boil, lower the heat and allow to simmer for 1 minute then stir in the heavy cream. 
3. Season with salt and pepper and serve.