Category Archives: No Bake

What to do with leftover Ahi Tuna? Make a great salad!

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I was very lucky last summer to win a gift card to our local fish monger, Gimli Fish Market. I’d actually never shopped there before, but for a special pre-holiday meal with friends last month, I took the fish-lady’s recommendation to try cooking Ahi Tuna at home.

This is what a 1kg of tuna looks like - those plates are 8.5 inches wide. That's a lotta YUM!

This is what a 1kg of tuna looks like – those plates are 8.5 inches wide. That’s a lotta YUM!

I’m so glad I listened to both the expert fish-lady, and to one of my fellow food bloggers, Rheanne Marcoux of Sucre & Farine to try Food & Wine Magazine’s Sesame-Crusted Tuna Steak recipe. It was delicious and super simple. Prep time and cook time together were less than 10 minutes.

Sesame Crusted Tuna Steak (on the right) served with Mayo

Sesame Crusted Tuna Steak (on the right) served with Mayo

The recipe was super easy, and though Ahi tuna steaks in Winnipeg are not cheap, I was able to master a favourite fish at home and impress my guests. Now I can now cross that to-do off my bucket list and try some other types of fish at home in 2013.

The two huge Ahi tuna steaks were much more food than the 4 of us could eat for dinner. Thankfully, my dear husband liked the fish, which had the same consistency as his favourite, Prime Rib roast. I was very worried that he wouldn’t like the rare sear on the fish as he’s not a fan of sashimi like I am. The next day for lunch we decided to make a gourmet salad using the leftovers and this is what I came up with.

My DIY dinner salad platter for two.

My DIY dinner salad platter for two.

This was my riff on Salad Nicoise with homemade feta, parboiled baby potatoes, quick-steamed green beans, avocado, grape tomatoes, fresh mint, sliced shallots and of course… the leftover tuna. I drizzled it with my favourite Kraft Calorie-Wise Balsamic dressing for a quick finish, and boy was it delicious!

All dressed up and ready to eat!

All dressed up and ready to eat!

Whenever you have some great leftover protein in your fridge (chicken, steak, pork, fish) and a hodgepodge of vegetables, I do recommend giving this easy meal idea a try.

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Do you ever cook fresh Tuna?
Please share your favourite recipe in the Comments section.

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Super Easy Salsa

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One of the potluck items I was constantly being asked to bring to work by my co-workers years ago was my Epicure Selections’ Poco Picante Salsa. This SUPER easy Salsa recipe is great for a quick snack, or to add spiciness to any dish you have on the stove for dinner.

This salsa is SO easy and SO delicious that you won't ever buy pre-made salsa again

This salsa is SO easy and SO delicious that you won’t buy pre-made salsa again

Super Easy Salsa

1 – 796mL can Diced Tomatoes

Juice of 1/2 Fresh Lime

2 tbsp Epicure Selections Poco Picante Salsa Mix

Nacho Chips

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1. Drain the can of tomatoes, but catch the tomato juice
as it’s great to cook rice in tomorrow.

2. Place tomatoes, salsa mix and the lime juice into
your food processor and pulse 5 times.

3. Re-drain the salsa one more time, and serve.

It’s really that easy.

Other uses for this salsa…

– Add to cooked rice or quinoa to create a spicy side dish

– Use with your favourite Mexican recipes like my Beef Tacos

– Use as a pasta sauce for a spicy, Italian-Mexican fusion dish

– Marinade and cook chicken breasts in this Salsa

– Use at breakfast with your favourite egg dish

What do you love Salsa on top of?
Are you a fan of the hot stuff? Or do you prefer a more mild Salsa?

3-2-1 Mug Cake: A Super Easy Mid-day Dessert

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I love cake, don’t you? I just don’t love all the dishes it takes to bake one. And with just the two of us… one cake is WAAAAAY more than we need to eat in any given week.

Earlier in the year I found out about how to make Mug Cake at home. Now I can make CakeFor1 or two, and here’s how you can too!

Take one Betty Crocker Super Moist Cake Mix and one Betty Crocker Angel Food Mix in any flavours or combinations you want. I chose chocolate, but we’ve already used up the vanilla! Mix them together in a large resealable container.

So simple! Mix together two cake mixes and have it ready to go - anytime.

So simple! Mix together two cake mixes and have it ready to go – anytime.

1. Use a regular sized coffee mug.

2. Add 3 tablespoons of your “Mug Cake Mix”.

Easy Chocolate Mug Cake in 3-2-1

Easy Chocolate Mug Cake in 3-2-1

3. Add 2 tablespoons of water, and stir until combined with a spoon or small whisk.
You could also use milk or any liquid I’m sure.

4. Microwave on high for 1 minute.
Caution… don’t try to bake more than 2 mugs at a time though.

Microwave for just one minute and voila! You've got cake.

Microwave for just one minute and voila! You’ve got cake.

5. Let cool for one minute, but be ready to eat it right away as it does not like to hang around to be eaten later.

6. Garnish with whatever you have on hand. I used white chocolate chips and chocolate sundae syrup.

7. Tuck your container of 3-2-1 Mug Cake Mix back in your cupboard for future use.

An amazingly simple dessert that even a non-baker can make in minutes

An amazingly simple dessert that even a non-baker can make in minutes

Suggestions for garnishes and flavour combinations…

* Use vanilla cake, strawberries and whipped cream from a can to create very fast Strawberry Shortcakes. Also great with ANY fruit or berry!
* Use prepared icing, which keeps so well in your fridge, to frost your Mug Cake.
* If you have an Epicure Selections Frother, you can make thick, fat-free whipped cream out of Skim Milk. Flavour it with any liqueur you have on hand, like Frangelico.
* Add bananas, butterscotch and a small scoop of ice cream for a unique Sundae-style Mug Cake.
* Use canned cherry pie filling, chocolate whipped cream and chocolate shavings to create a Black Forest Mug Cake.

How will you top your Mug Cake?
Please feel free to share your own personal combinations below.

Belgian Chocolate Bourbon Balls

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To commemorate the series-ending of Desperate Housewives I’ve brought out a favourite no-bake cookie recipe that is a perfect Adults-Only dessert idea. My Belgian Chocolate Bourbon Balls are a super addition to any cookie baking day you may be planning as they are super easy to make while the other cookies bake away in the oven.

Recently I made them for an Easter alternative cookie just to shake up the dessert selections. They were such a hit, and freeze so well, that I decided to make them once again for the Manitoba Food Bloggers Bake Sale benefiting Jamie Oliver’s Food Revolution Day. I dedicate this recipe to my mother, who always went the extra mile for my Bake Sales throughout the years.

Using just 6 Easy-to-Source Ingredients

Prep all ingredients in advance using your food processor

Once you add the melting Belgian chocolate using a mixer the dough consistency will look like this

My “Martha” and I make very consistent sized balls together

And just because there isn’t enough sugar content in these already… don’t forget to roll them in sugar to finish them off perfectly

Place on parchment paper lined pan and freeze for a couple hours before you place them in an air-tight container for future use as needed

Chocolate Bourbon Balls make a great gift too!
(photo credit to http://shelzolkewich.com/)

And now for the recipe so that you can get started!

Anna’s Belgian Chocolate Bourbon Balls
Yield: 4 dozen balls

2 1/2 cups Vanilla Wafers, crumbled
(1 box Nilla Wafers, or make from scratch)

1/2 cup White Sugar

1 cup Pecan halves, finely ground

6 oz. Belgian Chocolate wafers, melted

1/2 cup Jim Bean Bourbon

3 tablespoons Light Corn Syrup

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1. Add all dry ingredients to mixing bowl.

2. Carefully melt the chocolate wafers in a double boiler.

3. Remove chocolate from stove, stir in bourbon and corn syrup.

4. Add chocolate mixture to the dry ingredients and allow to sit at room temperature for 30 minutes.

5. Roll dough into uniform 1-inch balls, and then roll them in sugar to coat. I love to use my OXO Gelato scoop for perfect sized balls every time.

6. Place balls in air-tight container and store at room temperature for up to 45 days. Or freeze on flat baking sheet for 2 hours, and place in air-tight container.

And for an interesting variation…

If you double or triple the recipe, and happen to run out of steam part way through rolling the balls,
you can refrigerate the dough which will make it crumbly.
And Voila! L.M.F.A.O. Bourbon Chocolate Crumble is born!

Place the mixture back in food processor to make a fine crumble that is perfect to use on sundaes,
on pancakes, over fruit, on yogurt, or even in a layered cake filling.

Enjoy!