Hot Chicken Nachos - SCARY Good

These make anything in the fridge fair game

Forgive my lame reference to Halloween. Yes I'm a day late (blame the latest Transformers movie for being 2.5 hours long), but I didn't want to miss out :)

Here at Dezired Cuisine I really love the idea of making meals that cover as many bases as possible. That means protein, fruits/vegetables, grains, time efficiency and of course flavour! This makes it easier to come up with a single dish rather than many to equal a full meal. One of the easiest dishes to make that includes all of these would have to be nachos.

I've found several benefits with these:
- Literally anything in your fridge/cellar is fair game: onions, tomatoes, mushrooms, olives, peppers, jalapeño, beans, cabbage, broccoli, cucumber, zucchini, cilantro, spinach, kale... you get the idea
- Because the ingredients are diced and sautéed (hence, "Hot" Nachos) it becomes VERY easy to start adding veggies that you or your kids may otherwise dislike.. as long as you don't tell them ;)
- A few minutes of prepping extra ingredients means you get 2, 3, or even 4 meals!

Pre-Method
Again, these can be made with just about anything. The amounts of ingredients I will mostly leave ambiguous as this will depend on your goal... one personal meal vs. enough to last half the week vs. hiding kale in it for your kids. However this should help give you an idea to get started. This gave me two big meals.

Also some key flavourings I like to add and you should try first are:
- Garlic/Ginger
- Oregano
- Fresh Ground Black Pepper
- Cumin/Chili Powder
- Chili Flakes or Fresh Chili (if you're sensitive to spicy foods only add a little)
Add a teaspoon at a time and don't forget to TASTE after!! (This is called "season to taste", I will use that phrase frequently in this blog)

A Guideline, 
You'll need:
- EVOoil (extra virgin olive oil)
- Chicken (obviously Vegans can skip this). Using leftovers would be a super easy option, I used meat from a Sobey's roast chicken. Anything will work
- A selection of vegetables. In the order of cooking I used:
Red onion, mushrooms, (4 cloves garlic, use less if you wish), olives, tomato, spinach, green onion, and a mediocre non-deli marble cheese to finish (again, whatever's in the fridge, Vegans can skip ;)
- Salt
- Chili Powder
- Cumin
- Oregano
- Fresh Ground Black Pepper

Method
*to smooth out the process have you ingredients prepped/diced/minced ahead of time, this way it's easy to focus on cooking and your techniques

1. Set a large skillet on med+ heat. Once hot, add oil. Having diced the chicken, add it to the pan. Season to taste with salt, pepper, chili powder and cumin. Sauté until slightly crisp. Remove to bowl

2. Using the same pan add another splash of oil. This time add your diced onion, a pinch of salt (to season and help release water) and sauté until translucent. Then add mushrooms, salt again, and sauté. Use your judgement. If more oil is needed, do so now. After 2 minutes add black pepper

3. Once mushrooms are cooked to your dezire, add fresh chili/chili flakes, minced garlic, and a piece of ginger the size of your thumb, cut in half. This will impart it's flavour but will be removed at the end. Sauté 30 more seconds

4. For the other vegetables, use and order of what needs longer vs. shorter cooking. This is determined by density. Things like peppers, beans, or olives should go in now. More delicate ingredients like spinach, green onion, cilantro will be last. Otherwise the order is up to you.

5. After sautéing denser ingredients but before moving to the next, add your other spices.. chili powder, cumin, oregano. Continue adding your veggies, and a pinch of salt or two.

6. Once you've reached your leafy items remove skillet from heat and add them. They will wilt quickly and shouldn't be overcooked (unless you're trying to hide kale). After wilting, remove ginger chunks and add dezired amount of cheese and mix slowly to melt. Non-deli cheese will give a nice texture but real cheese like Cheddar (my fav), Monterey Jack, or Parmesan for example will really boost flavour. Then season to taste with salt and pepper

7. Lay your favourite tortilla chips on a plate and microwave for 20-30 seconds. This ensures they will be crisp, plus warm chips never disappoint :) Then simply add Nacho mix over chips.

Done! Serve Hot**

*Bonus Marks

- Squeeze a little fresh lime juice over the end result to add even more depth
- Mince chives or green onions and garish

*Final Note
I do use more detail in my recipes in hopes that it gives you the space to use your own creativity and develop your instincts. A rigid, simplistic recipe rarely lets anyone do this and they fall into the "Gotta Follow The Recipe" trap. Happy Creating!

Oatmeal Fruit Salad - Breakfast of Champions

Toss some fun and flavour into your morning ritual

Oatmeal, one of the most hearty cereal grains out there. High in vitamins, minerals, fiber, and protein, this is my personal favourite choice in the mornings because it's also quick to cook! 

Many people find steel cut or rolled oats too bland and if given the choice, would opt for the more common, pre-sweetened packs with attractive flavours like "Maple and Brown Sugar" or "Apple Cinnamon". While any oatmeal product is a big step up from glorified cereals, creating your own flavours means much more variety and fun... plus it's super simple! 

*CAUTION: SCIENCE AHEAD*
There are several highly argued opinions on breakfast options, what you can and can't eat, or if you should even eat at all. From my research and personal experience your first meal of the day is the most important. This is because while you sleep, your body is essentially fasting. When you eat your first meal, all of the nutrition elements are used to their fullest potential and generally not stored (as fat). The better nutrition you include in this meal the happier your body and the more energized you feel. Whether this is an early meal, later in the afternoon, or anywhere in between, just make sure it's a good one ;)

Here I made my oatmeal with a Maple Cinnamon flavour, then added a ton of my favourite fruits (ataulfo (yellow) mango, strawberries, cherries). Topped with some crunchy granola for some more texture and we're done!

Pre-Method:
- Generally the oat to water ratio is 1:2, often 1/3cup oats to 2/3 water. But don't always settle for just water, you can use of all sorts of milk as well.. cow's, coconut (my fav), rice, almond, etc.
- Sugar, cinnamon, and other spices like salt, nutmeg and allspice are always great options to try. Don't know how much to use? Add a dash, then taste! Then, using incredible powers of deduction, decide if you need more. I usually use 1tbsp of sugar for my 2/3cup of oats. Salt will also help to balance sweetness and bring out the other flavours. 

A Guideline,
per 1/3 cup oats you'll need:
- 2/3 water or preferred milk
- 1/2 tbsp brown sugar or maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Your dezired fruit(s)

Method:
1. Measure your water or milk and add to a pot. Set on stove and bring to boil

2. While waiting, add preferred sweetener, cinnamon, salt, or other additions like raisins, vanilla extract, nutmeg, etc.

3. Once boiling, add oats, and mix. Reduce heat to minimum. To reduce liquid faster and for a denser result, leave the lid off. Otherwise put the lid on

4. Mix every few minutes to ensure nothing is sticking to the bottom of the pot and that everything cooks evenly

5. While waiting for the liquid to be absorbed, prep your desired fruits. I prefer using cold fruits that have been refrigerated, they cool the oatmeal faster. Frozen fruit would do this too

6. Once oatmeal is fully cooked, remove into a bowl (or don't, I always eat straight from the pot. One less dish to wash :). To finish add fruits

Done! Serve Hot**

*Bonus Marks

- Adding crunchy granola will perfectly contrast the oats and fruit

- Try recreating common flavours to get more comfortable with these ingredients.

Some Ideas:

- Maple and Brown Sugar

- Apple Cinnamon

- Cinnamon and Spice

There are so many ways to make this your own...

Just remember to keep tasting! Feel free to share your creations below!

Bacon Cado Hashbrowns - Comfort Food

Reimagine what you can do with simple ingredients

I can't even begin to tell you how many hashbrowns I've cooked and eaten in this short life of mine. For the longest time this would be my go-to choice for breakfast. Sure it would cause me to start my day a half hour early, but cmon who doesn't want bacon, hashbrowns and creamy avocado first thing in the morning? I've experimented with different fruits, vegetables, meats and cheeses and one thing always remains the same... anything on h.b's is simply amazing :)

If you're Vegan and looking to try this just skip the bacon & cheese! (and maybe even try your own substitute). There are so many ways to make these depending on what's in your fridge.
Btw if you're in trouble with the spouse this would also make a great "forget what I did yesterday" breakfast in bed.

You haven't had hashbrowns until you've tried these, so let's get started!

For 4 H.B's you'll need:
- 4 hashbrowns ;]
- 1/2 pack of bacon (500g)
- 1 avocado
- Real Cheddar cheese
(whatever you have will work)
- Thin onion slices
- Salt & Pepper
- Cayenne

Method:
*to smooth out the process and have your ingredients prepped ahead of time

1. Turn on two appropriate sized skillets to medium heat, one for h.b's one for bacon. If your h.b's are frozen (most are) put them in a single layer on a plate and microwave for 1 minute just to get them ready to cook. Once your skillet is hot, add a little oil, spread by tilting the pan, and add your h.b's. These cook in 5-10 minutes per side, depending on how brown you want them

2. Cut bacon package in half and start adding strips to the pan, have a paper towel lined plate ready. Cook half the package to desired crispness and remember to keep draining the grease. Set bacon aside

3. For me this is a small but critical part of getting the best result. Once you flip the h.b's for the first time keep an eye on when the second side is halfway done. At that point add your cheese to the h.b's, still in the pan, and cover with a lid for 1 minute to melt the cheese. Then uncover and add thin onion slices and bacon strips in whatever fashion you please, turn off the burner, and cover again for a few minutes til bacon is hot and begins to steam. This way when you serve it everything will be cooked perfectly (I really try not to use that word) and still be hot throughout. Transfer to serving plate

4. Halve your avocado, poke out the pit, and peel off the skin. This is my preferred method of prepping avocados. Thinly slice each half and spread out on cutting board. Sprinkle with a little salt (or not if you're watching your blood pressure) freshly ground pepper, and a tiny dash of cayenne (don't worry the 'cado cuts through the excess heat). Using your knife or other flat utensil, take half of each half and place on each H.B

Done! Serve Hot**

*Bonus Marks

- Roll a lime and slice into quarters, this adds a super nice zing when drizzled over

- Wash and thinly slice chives or green onions and sprinkle over H.B's to garnish

There are so many ways to make this your own...

Try playing with the layers and ingredients to make your own amazing combination. Feel free to share your creations below!

Stay Tuned for THE FIRST RECIPE

This blog is for:

- Those who love incredible flavours, wholesome food 

- Those who are looking for solutions to their allergen-free cooking, plus Vegan/Vegetarian ideas

- Anyone who wants to learn how to straight up COOK!

Be there when Dezired Cuisine loses it's virginity to an incredible recipe

Nothing beats fresh fruit :]

Welcome to Dezired Cuisine!

Let's get this party started!

Starting a food blog has been on my mind for quite some time now. Recently a great opportunity to begin one has presented itself & now I have some serious motivation to just get this thing going!

This thursday (in 2 days time), my fellow classmates and I have a powerpoint presentation due as our midterm (I love college) in a computer applications class. I immediately wanted to do mine on something close to my heart and also something I believe can be one of the most beneficial areas in someone's life. Food. 

About Me and My Adventure

Ever since I was brought into this world I had allergies.

This immediately caused issues with things like school, travel, social events, and restaurants, of course all leading back to the concept of food. During the first 75% of my life my mother would do her best to cook and feed me with the knowledge she had, but I needed more excitement, more flavour, more variety… I needed to learn how to cook.

It really all started for me when I moved away from home for the first time to a university residence, where I paid ridiculously steep prices to live with 4 other guys and be part of the "community". Before moving in, each resident was required to purchase a super expensive meal plan. This was fine as I knew the close proximity social gatherings & binge drinking parties would be well worth whatever I paid. Anyways.. I had to set up a meeting with the head chef of the cafeteria to make sure they could actually feed me. Which they assured me they could.

They were right, they could feed me, but the meals I had were a complete and utter let down. Boiled vegetables, french fries, grilled chicken... I paid $3000 for 8 months of this!?!? Can you say "rip off"? I didn't want to keep spending my Uni-Dollars on this so instead I made it a point to buy nearly all of my food from the grocery store and cook it myself. The rest of my meal plan money I spent on delivery from Swiss Chalet.. you know for those long study periods ;]

One time I went grocery shopping and a good Caribbean friend came along with me. As we passed the first few produce tables he picked up a white bulb and asked, 

"Do you use garlic?"

"No not really" I replied, "what do you do with it?"

"You NEED garlic! You can use it for anything!"

I really wasn't sure what to make of garlic at that point but after a couple bags of garlic, spices & many groceries later, we left the store. I was completely unaware of how this trip would eventually allow me step into an entirely new way of looking at food and life.

Fast forward over 4 years later and literally almost everything in my life has improved. In regards to food I now know more about the Culinary Arts than any other area of interest... food has quickly become my way of life. With the food allergies I have no one could simply teach me how to make incredible meals. No one could simply impart their intuition on me. I couldn't just work in a restaurant or go to school for it. Everything I know how to do now was learned the hard (and fun) way :]

I am now at the point where I want to show and teach others what is possible with food, and not only people with allergies but those without too. My recipes do not discriminate as many others do. This blog is for:

- Those who love incredible flavours, wholesome food 

- Those who are looking for solutions to their allergen-free & Vegan/Vegetarian cooking

- Anyone who wants to learn how to straight up COOK!

Already I have overcome so many barriers that held me back from discovering the true gratification and independence inherent with being able to cook and provide others and myself with exceptional nourishment. So far I have hosted numerous cooking “dates” with friends, exposed them and my family to a variety of knowledge, inspired those around me (including myself!), and I hope to continue doing so for as many people as possible.

Come dive into my world of food and discover your Dezired Cuisine!