Mango Chipotle Glazed Salmon

Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
Mango Chipotle Glazed Salmon
Print Recipe
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Servings Prep Time
    4 people 30 minutes
    Cook Time
    12-20 minutes
    Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
    Mango Chipotle Glazed Salmon
    Print Recipe
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Servings Prep Time
      4 people 30 minutes
      Cook Time
      12-20 minutes
      Ingredients
      Salmon
      Mango Salsa
      Servings: people
      Instructions
      Salmon
      1. Soak cedar plank for a minimum of 60 minutes.
      2. While the cedar plank is soaking make the salsa and glaze.
      3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
      4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
      5. Preheat grill to 400°F.
      6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
      7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
      8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
      Mango Salsa
      1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

      Baked Berry and Coconut Oatmeal

      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
      Baked Berry and Coconut Oatmeal
      Print Recipe
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
        Baked Berry and Coconut Oatmeal
        Print Recipe
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F.
          2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
          3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
          4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
          5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
          6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
          Recipe Notes

          -Use almond milk or other milk substitutes in place of the 2% milk if desired.

          -Add a scoop of vanilla protein powder if you want more protein.

          -The individual brownie pan is perfect for meal prep baked oatmeal squares.

          -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

          -Allow frozen squares to thaw before warming gently in the microwave.

           

          Spinach and Artichoke Gnocchi Gratin

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
          Spinach and Artichoke Gnocchi Gratin
          Print Recipe
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
            Spinach and Artichoke Gnocchi Gratin
            Print Recipe
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Ingredients
              Gnocchi
              Servings: people
              Instructions
              Gnocchi
              1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
              2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
              3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
              4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
              Sauce
              1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
              2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
              3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
              4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
              5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
              6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
              Recipe Notes

              A single casserole dish can be used instead of individual cocotte dishes if desired.

              It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

               

              Tuna Noodle Casserole

              Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
              Tuna Noodle Casserole
              Print Recipe
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Servings Prep Time
                6-8 people 30-35 minutes
                Cook Time
                35-40 minutes
                Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
                Tuna Noodle Casserole
                Print Recipe
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Servings Prep Time
                  6-8 people 30-35 minutes
                  Cook Time
                  35-40 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat oven to 350°F.
                  2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
                  3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
                  4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
                  5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
                  6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

                  Chocolate Pots de Créme

                  Chocolate Pots de Créme
                  Print Recipe
                    Servings Prep Time
                    6 people 30 minutes
                    Cook Time Passive Time
                    40 minutes 3+ hours
                    Servings Prep Time
                    6 people 30 minutes
                    Cook Time Passive Time
                    40 minutes 3+ hours
                    Chocolate Pots de Créme
                    Print Recipe
                      Servings Prep Time
                      6 people 30 minutes
                      Cook Time Passive Time
                      40 minutes 3+ hours
                      Servings Prep Time
                      6 people 30 minutes
                      Cook Time Passive Time
                      40 minutes 3+ hours
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325°F.
                      2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
                      3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
                      4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
                      5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
                      6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
                      7. Serve with fresh raspberries and lightly sweetened whipped cream.
                      Recipe Notes

                      -If you do not use boiling water to start with the cooking time will be longer.

                      -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

                      -Do not skip the straining as it ensures a smooth custard.

                      -Can be made up to 2 days in advance, covered and chilled.