Tuna Tataki with Citrus Ginger Sauce

I tried this recipe recently and it was fantastic!  I need to give kudos to http://www.grouprecipes.com/people/luisascatering for sharing!


  • 3 very fresh albacore tuna fillets
  • 4 tablespoons sesame seeds
  • kosher salt & fresh ground black pepper
  • canola oil for searing

Citrus-ginger Sauce :

  • 2 tablespoons honey (or more to taste)
  • 4 tablespoons soy sauce
  • a few drops of sesame oil
  • juice of one orange
  • juice of half a lemon
  • juice of 1 lime
  • 2 tablespoons saké (or mirin)
  • 2 thin slices of ginger

Salad Garnish:
shaved cucumber, sliced avocado, frisee lettuce, thinly sliced green onions (I used red onion)


  • Combine all ingredients for the sauce; set aside (the sliced ginger will infuse the sauce).
  • On a shallow plate, pour the sesame seeds. Season the tuna with cracked black pepper and salt. Coat the tuna in the sesame seeds, pressing lightly so they stick to the tuna.
  • Place a saute pan over high heat. Add the oil and sear the tuna on both sides, about 1 minute per side.
  • In a bowl combine the cucumber, green onions and frisee. Toss with some of the citrus-ginger sauce.
  • Slice the chilled tuna across the grain, faning it out into 3-4 pieces per plate. Place some of the dressed greens on 4 plates. Top with sliced tuna, garnish with avocado and drizzle with some more of the citrus-ginger sauce

Starbucks Copycat – Blackberry Mojito Tea Lemonade

20141116_125615 (1)I give full credit to Deseree Kazda for this lovely copycat recipe from http://www.lifeambrosia.com

It breaks down as follows:

Lemonade Ingredients:

  • 3 cups of water (divided into 1 & 2 cups)
  • 1 cup sugar (I used Xyla)
  • 1 cup fresh squeezed lemon juice
  • Ice

Blackberry Mojito Green Tea

  • 4 cups of water
  • 5 green tea bags
  • 6 ounces black berries
  • 8-10 mint leaves


  1. Prepare a syrup by heating 1 cup of sugar/xyla with one cup of water until the sugar has dissolved.  Remove from heat and chill
  2. Mix 1 cup of lemon juice with 2 cups of water and chill
  3. Brew 5 green tea bags in 4 cups of boiling water.  steep for 10 minutes and then chill
  4. Purée blackberries in a food processor.  Strain through mesh sieve to remove seeds.  Add Purée and diced mint leaves to brewed tea.  Mix well
  5. Add lemon and water, sugar syrup to brewed tea.  Mix well and chill
  6. Serve over ice

Refreshing green tea mojito lemonade for quenching your thirst.

Sharing the Love (aka good websites)

Hi Everyone,
Its been awhile since I posted, however, I found this fantastic site for busy peeps like me. It gives you 20 freezer slow cooker recipes and the shopping list (for Costco) Now as we know not all Costco’s are created equal so some of the ingredients may not be available in your local store. But give it a try it might be well worth checking out:


Sloppy Joes, slop sloppy joes

Sloppy JoesHoagies and Grinders, Hoagies and Grinders. Remember Adam Sandler’s tribute to the lunch lady?

Well this is actually a recipe for the best sloppy joes I’ve ever had.  So simple, so quick and so tasty.  This recipe comes to you courtesy of one of my favourite cook books: The Good Housekeeping Illustrated Cookbook.  


1 pound lean ground beef
1 medium green pepper, diced
1 medium onion, diced
1 16-ounce can of pork and beans
1/2 cup ketchup
1/2 teaspoon salt
1/2 teaspoon chilli powder
6 8-inch-long rolls


  1. In a large skillet,over medium-high heat, cook first 3 ingredients for 10 minutes until ground beef is well browned.
  2. Stir in next 4 ingredient; heat to boiling.  Reduce heat to low; simmer, uncovered, 10 minutes stirring occasionally.
  3. Halve rolls horizontally.  Add 2/3 cup of ground beef and pork and beans mixture and enjoy.

Nuts and Bolts/Bits and Bites Recipe – My party/camping standby

I have to admit my frugal side cannot bear to spend almost $3.00 a bag on nuts and bolts/bit and bites at the store when for about $20 I can make 12 bags that are double the size of the $3.00 bag and they taste SOOO much better


1 1/2 to 2 cups of vegetable oil
2 tbsp Worcestershire sauce
2 tsp salt
2 tsp celery salt
1 tsp curry powder
1 tsp garlic salt
1 tsp onion salt
7-8 drops of Tabasco sauce
optional: 1/4 tsp tumeric and 1/4 tsp cumin

1 Medium size box each of Cheerios, Shreddies & Crispix (I also add Bugles)
1 Bag of Pretzels
Optional: Peanuts or Mixed Nuts


  1. Mix cereal, pretzels (Nuts) in a large roasting pan with a cover.
  2. Mix above ingredients and slowly pour over cereal mixture.
  3. Mix well to ensure roaster fill of ingredients is well coated
  4. Bake (covered) in an oven at 250 degrees for 1 1/2 to 2 hours, stirring every 20 minutes

I bag them in dollar store clear cello gifts bags.

Enjoy!!! (They never last long in my house)

Christmas Favorite – Prize Butter Tarts

I went so far as to steal an old cook book my mother NEVER used – sorry Mom.  The Five Roses Cookbook.  Printed in Winnipeg Manitoba – back when we actually made stuff in our own country.  I absolutely love this tart recipe and it is SO easy.


1 Pastry RecipeButter Tart Ingredients
1 egg beaten
1/3 cup butter
1 cup brown sugar
1 tblsp milk
1/2 cup raisans, currants or chopped pecans (I just use pecans or walnuts)
1 tsp vanilla


Prepare pasty recipe, roll 1/8 inch thick and cut into 4″ rounds.  Press into medium size tart pans.
Mix all ingredients together, fill tart shells 2/3 full.  Bake in a hot oven 450 degrees  8 minutes, reduce temperature to 350 degrees and bake 15 to 20 minutes longer until pastry is delicately brown.

If using store bought frozen tart shells I bake at 350 for 15 – 20 minutes just watching for the right brownness on the tart shells.

Makes 12 – 15 tarts.

Ready for the Oven
Ready for the Oven

Delicious Freezer Peaches – Thanks Auntie

I owe the credit on this one to my Auntie Peggy.

This quick and simple recipe allows you to freeze peaches without them browning to be used later as pie filling, a nice topping for ice cream, smoothies or even just a stand alone treat.

Here goes:

INGREDIENTS: (per 6 medium sized peaches – makes approx 1 quart of peaches)

1/4 teaspoon ascorbic acid
1/4 cup of water
2/3 cup of sugar
6 medium to large peaches


  1. Dissolve 1/4 teaspoon of ascorbic acid in 1/4 cup of water
  2. Peel and slice 6 peaches and place in a bowl
  3. Sprinkle ascorbic acid mixture over the peaches
  4. Add 2/3 cup of sugar and mix until the juice starts flowing
  5. Ensure enough juice is produced to cover the peaches 
    Add a small amount of orange juice if there is not enough juice to saturate the peaches
  6. Transfer peaches and liquid to zip lock freezer bags
  7. Squeeze air out of the bag
  8. Freeze
  9. Thaw to enjoy

If you find the recipe too sweet you can cut the sugar back to the desired sweetness, just ensure there is enough fluid to cover the peaches when freezing.

Rum Pumpkin Pie Recipe for my Dear Friend Kathy

Kathy, this one is for you!!!

My dear aunt who I believe is one of the best bakers ever passed along this recipe and it was so heavenly I just had to share it.

Knowing how hectic my life is and all that I juggle, I think she upped the rum content just for my benefit (wink, wink)


1 large or 2 smaller – baked pie crust(s) (bottom only) – cooled
3/4 cup brown sugar
1 envelope of unflavoured gelatin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
3 eggs separated (yolks in one bowl, white in another)
1 cup whole milk
1 1/4 cups of cooked pumpkin (or canned filling if your not that ambitious)
1/3 cup of rum (might want to take it down a notch to 1/4 unless you like a rummy flavor
1/3 cup of white sugar



Prepare and cook your crust – Let cool

  1. In a saucepan mix together brown sugar, envelope of gelatin, cinnamon, nutmeg, salt and ginger.
  2. In a separate bowl beat together the 3 egg yolks with the cup of whole milk
  3. Add the beaten eggs mixture to the saucepan and stir well
  4. Bring the mixture to a boil and simmer for 1 minute, stirring constantly
  5. Remove the saucepan from the heat and stir in cooked pumpkin and rum until well blended
  6. Chill the mixture until it begins to slightly thicken
  7. While its thickening beat 3 eggs whites with 1/3 cup if sugar until they form peaks (almost like whipped cream)
  8. Once the cooked mixture starts to slightly thicken, fold the beaten egg whites into the pumpkin mixture.
  9. Spoon mixture into pie shell (or alternatively cooked tart shells)
  10. Chill until firm
  11. Serve with Whipped Cream

This recipe makes a pie with a mousse consistently filling.  It is heavenly!!!

Makes enough for one VERY large pies or 2 smaller pies