All posts by The Domestic Geek

3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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**NEW KITCHEN REVEAL** Finally!

Kitchen

I am so excited to share my brand new kitchen with you lovelies!! As a lot of you know, this process was a total labor of love but I couldn’t be happier with the transformation.

BeforeAfter

Working in this kitchen is like a dream. It’s got the butcher block countertops I’ve always wanted, a massive island that is perfect for shooting cooking videos incredible stainless steel appliances courtesy of FRIGIDAIRE GALLERY that make my life in the kitchen so much easier. You can CLICK HERE to learn more about all of the gorgeous appliances in the space and where to find them.

Kitchen3

I also just adore my DELTA Touch2O Faucet. I had one in my old kitchen and now I can’t live without it. All you need to do is tap it to turn it on which is perfect if you got messy hands. I also installed one in my bathroom and it’s amazing!! To learn more about the Delta Touch2O Collection, CLICK HERE.

Faucet

I think that the rest of the space is just as inspiring and filled with whimsy. I’ve got lots of vibrant colours, adorable figurines and of course beautiful fresh flowers!

LivingRoom3

FlyingPig

Flowers

For a behind-the-scenes look at the entire space, including everything that’s hidden behind the camera, be sure to check out the full video on my YouTube channel HERE. And of course, stay tuned, because there’s lots more DELICIOUSNESS coming soon 🙂

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3 Dinner-Worthy Salad Recipes!


Steak & Blue Cheese Salad with Tomato Vinaigrette

4 cups arugula
1 (8oz) steak, striploin, cooked and sliced
1/2 cup blue cheese, crumbled
Oil
Salt and pepper to taste

Tomato Vinaigrette:
2 tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 cup cherry tomatoes, halved
2 tbsp red wine vinegar
1 tsp honey (optional)
salt and pepper to taste
2 tbsp basil, chopped

In a medium skillet over medium-high heat, add oil.
Season steak with salt and pepper on both sides and fry until golden on each side and cooked to your liking. Remove from skillet and set aside.
To make vinaigrette, add oil to skillet and heat over medium-high heat
Add shallots and sauté for 2-3 minutes, or until they soften. Add garlic and tomatoes and cook for another minute. Add vinegar, honey and salt and pepper to taste and cook for another 2-3 minutes or until tomatoes soften. Remove from heat and stir in basil.
Store in the refrigerator for up to 5 days.
Arrange arugula on serving dish of choice. Top with steak strips, vinaigrette and blue cheese.
Enjoy!

Asian Inspired Slaw

4 cups red cabbage, shredded
2 carrots, julienned
1 red pepper, thinly sliced
½ cup cucumber, julienned
1 avocado, sliced
2 green onions, sliced
¼ cup cashews, chopped

Dressing:
2 tbsp rice wine vinegar
1 lime, juiced
1 tbsp agave or brown sugar
1 tbsp soy sauce
1 tbsp ginger, freshly grated
¼ tsp garlic, minced
1 tbsp sesame oil
⅓ cup olive oil

In a medium bowl, whisk together dressing ingredients and set aside.
To assemble salad, place cabbage in bowl and arrange remaining ingredients on top.
Garnish with cashews and pour over dressing.
Enjoy!
Option to Add: Sesame Ginger Salmon

Harvest Salad with Chicken

2 chicken breasts, boneless and skinless
2 cups butternut squash, diced
4 cups kale, chopped
1 apple, diced
⅓ cup pecan halves
¼ cup goat cheese
Oil
Salt and pepper to taste

Maple Vinaigrette:
1/4 cup balsamic vinegar
2-3 tbsp maple syrup
3 tbsp Dijon mustard
⅓ cup olive oil
Salt and pepper to taste

In a small bowl, whisk together vinaigrette ingredients and season with salt and pepper to taste. Pour half of the vinaigrette over chicken breasts and let sit in the refrigerator for at least 30 minutes. Set remaining vinaigrette aside.
On a large non-stick or parchment lined baking sheet, arrange chicken on one side. On the other side, add squash and drizzle with oil and season with salt and pepper to taste.
Bake at 400ºF for 20-25 minutes or until chicken and squash are cooked through and slightly golden.
In a large bowl, add kale and drizzle lightly with oil and salt and pepper to taste. Massage kale until it becomes tender.
In your serving bowl of choice, fill with kale and top with remaining ingredients. Drizzle over remaining vinaigrette.
Enjoy!

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3 Delicious Eggplant Recipes | Dinner Made Easy

Warm Eggplant & Mushroom Salad

Roasted Veg:
1 eggplant, diced
2 cups mushrooms, quartered
1 tsp garlic powder
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
4 tbsp balsamic vinegar
1 tsp honey
Oil
Salt and pepper to taste

Salad:
4 cups kale, roughly chopped
¼ cup red onion, thinly sliced
¼ cup goat cheese, crumbled
¼ cup walnuts, chopped

In a large bowl, toss together eggplant, mushrooms, garlic powder, herbs and oil. Season with salt and pepper to taste. Evenly spread eggplant mixture onto a large nonstick or parchment lined baking sheet. Bake at 400ºF for 20-25 minutes, tossing occasionally.
In another bowl, toss kale in oil and season with salt and pepper to taste. Massage until wilted and place into serving dish of choice.
Once roasted vegetables are cooked through and begin to caramelize, drizzle them with balsamic and honey.
Assemble salad by topping kale, roasted vegetables, red onion, goat cheese and walnuts.
Enjoy!

Lasagna Stuffed Eggplant

2 medium eggplants
1lb Italian sausage, casings removed
3 cups tomato sauce
1/2 cup ricotta
½ cup mozzarella, grated
½ cup parmesan, grated
¼ cup basil, chopped
Salt and pepper to taste

In a large oven safe baking dish, spread 1 cup of tomato sauce evenly to coat the bottom. Set aside.
Cut eggplant in half lengthwise and scoop out the centre. Roughly chop the scooped out eggplant pieces and set aside. Place eggplant “boats” into baking dish, cut side up.
In a large skillet over medium-high heat, add sausage. Break up meat with the back of a spoon and cook until golden. Add scooped out eggplant pieces and cook for another 1-2 minutes. Drain off excess oil from sausage if necessary and add 2 cups tomato sauce and ricotta. Mix well.
Scoop mixture into eggplant “boats” and top with mozzarella and parmesan. Cover with aluminum foil and bake at 375ºF for 15-20 minutes. Remove foil and bake for another 5-10 minutes or until eggplant is fork tender and cheese is golden.
Garnish with fresh basil and enjoy!

Eggplant Pomodoro

1lb spaghetti
1 large eggplant, diced
1 onion, diced
2 cups cherry tomatoes, halved
3-4 garlic cloves, minced
½ cup kalamata olives, pitted
1 tsp chili flakes
¼ cup parsley, chopped
Parmesan to serve
Oil
Salt and pepper to taste

In a large skillet over medium-high heat, add oil. Add eggplant and season with salt and pepper to taste. Cook tossing occasionally for 2-3 minutes. Add onions and cook for another 2-3 minutes, or until onions have softened. Add tomatoes, garlic, olives and chili flakes. Cook for another 5-6 minutes or until tomatoes have softened. Season with salt and pepper to taste.
Cook pasta according to package instructions.
Toss pasta with sauce and top with freshly chopped parsley and parmesan.
Enjoy!

 

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3 Sheet Pan Suppers | Dinner Made Easy

Chicken Parmesan with Roasted Zucchini
For the chicken:
3 chicken breasts, boneless skinless
Salt and pepper to taste
oil

Chicken Topping:
1 cup tomato sauce
½ cup mozzarella, shredded
¼ cup parmesan, grated
Basil for garnish

Zucchini:
3 zucchini, sliced
1 tbsp Italian seasoning
Oil
Salt and pepper to taste

In a large bowl drizzle zucchini with oil and season with salt & pepper and Italian seasoning to taste.
Transfer zucchini to a nonstick or parchment lined baking sheet, leaving space for the chicken.
Season chicken with oil, salt & pepper and Italian seasoning to taste.
Bake at 400ºF for 15 minutes or until chicken is almost cooked through.
Top with tomato sauce and cheese and return to oven for another 5-10 minutes or until cheese has melted and chicken is cooked through.
Garnish with freshly chopped basil.
Enjoy!

Maple Glazed Pork Chops with Apples, Butternut Squash & Brussels Sprouts

4 pork chops, centre loin cut
1 apple, diced
2 cups butternut squash, diced
1 cup Brussels sprouts, trimmed and halved
Oil
Salt and pepper to taste

Glaze:
½ cup maple syrup
3 tbsp grainy or Dijon mustard
1 tbsp thyme
1 tsp garlic, minced
1 tbsp oil
Salt and pepper to taste

In a small bowl, whisk together glaze ingredients and set aside.
Place pork into a large zipper bag and pour over glaze.
Evenly spread glaze over pork and refrigerate for at least 10 minutes.
In a large bowl, toss together apple, Brussels sprouts and squash.
Season with salt & pepper and drizzle with oil.
Spread squash mixture on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 10-15 minutes.
Push vegetables to the side and add pork chops.
Pour remaining glaze over vegetables and toss to evenly coat.
Return to oven and bake for another 10-15 minutes or until pork is cooked through.
Enjoy!

Oven Seared Steak & Asparagus

1 large bunch asparagus, ends trimmed
2 8oz ribeye steaks
1 tsp garlic powder
Oil
Salt and pepper to taste

On a large nonstick or parchment lined baking sheet, spread out asparagus.
Sprinkle over garlic powder, oil and season with salt and pepper to taste. Toss well.
For steaks, season on both sides with salt and pepper and a drizzle of oil.
Place steak on an oven safe baking rack over the asparagus.
Bake at 450ºF for 10 minutes, flipping the steak once halfway through.
Continue baking until steak is cooked to your liking.
Enjoy!

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Coconut Lime Chicken with Mango Salad | Dinner Live Episode 5

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Watch this week’s episode of Dinner Live Wednesday February 15th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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3 Clever Cauliflower Recipes | Dinner Made Easy

Crispy Cauliflower Bites

Cauliflower:
1 head cauliflower, cut into florets
2 eggs, whisked
1 cup panko breadcrumbs

Honey Garlic Sauce:
1/3 cup honey
3 cloves garlic, minced
3 tbsp soy sauce
1/3 cup water
2 tsp cornstarch

To bread cauliflower, individually dip florets into eggs.
Next, roll cauliflower in panko breadcrumbs.
Place on a nonstick or parchment lined baking sheet.
Bake at 400ºF for 15-20 minutes, turning once halfway.
While cauliflower is baking, in saucepan over medium heat, add honey, garlic and soy sauce.
In a small bowl, make a cornstarch slurry by whisking water together with cornstarch.
Add cornstarch slurry to saucepan.
Cook for another 2-3 minutes or until sauce thickens.
Once cauliflower is golden and cooked to your liking, remove from oven and drizzle with honey garlic sauce.
*Allow to cool for a few minutes before eating!
Enjoy!

Cauliflower Pizza Crust

Crust:
1 head cauliflower, cut into florets
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, shredded
2 tsp Italian seasoning
¼ tsp salt
1 large egg

For the pizza:
½ cup tomato sauce
1 cup mozzarella
½ cup mushrooms, sliced
½ green pepper, sliced
¼ red onion, sliced

For the crust, place cauliflower into a food processor.
Pulse until cauliflower is finely ground.
Steam crumbled cauliflower for 3-4 minutes or until tender
Using a clean kitchen towel, place cauliflower into the centre and wrap tightly so cauliflower doesn’t fall out.
Allow cauliflower to cool to avoid burning hands.
Once cooled, squeeze out as much moisture as possible.
Add cauliflower to a large bowl and add cheeses, egg, Italian seasoning and salt & pepper to taste.
Mix well.
Place mixture on an oiled nonstick or parchment lined baking sheet or pizza tray.
Press into desired shape.
Bake at 425ºF for 10-15 minutes, or until crust begins to brown.
To assemble pizza, add toppings of choice.
In this case, add tomato sauce and cheese.
Top with broccoli, tomatoes, orange pepper, corn and red onion.
Return to oven and bake until cheese has melted and crust is golden (approximately 5 minutes).
Enjoy!

Whole Roasted Cauliflower with Creamy Mushroom Sauce [Vegan]

Cauliflower:
1 head cauliflower, trimmed
1 tbsp oil
1 tsp garlic powder
salt and pepper to taste

For the Creamy Mushroom Sauce:
1 small onion, finely diced
1/2 lb mushrooms, sliced
1 tsp fresh thyme leaves
1 tbsp flour or cornstarch
1 cup mushroom or vegetable broth
1 tbsp soy sauce

Preheat oven to 375°F.
Clean cauliflower by removing core and excess leaves.
Place whole cauliflower head in a baking dish.
Drizzle with oil and season with garlic powder, salt and pepper to taste.
Cover with foil and roast for 30 minutes. Uncover and roast for 20-30 minutes more or until cauliflower is crispy.
In the meantime, heat oil in a skillet over medium-high heat. Add onion and mushrooms and sauté for about 6 minutes or until mushrooms have released their moisture.
Season with salt and pepper to taste.
Add flour and cook for an additional 30 seconds.
Add mushroom or vegetable broth and soy sauce and cook, whisking constantly until sauce thickens.
Add soy sauce and thyme and cook for an additional 30 seconds.
Enjoy!

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Easy Steak Fajitas | Dinner Live Episode 4

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Watch this week’s episode of Dinner Live Wednesday February 8th at 5:00pm ET on YouTube!  CLICK HERE TO WATCH! 

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3 Delicious Tofu Recipes | Dinner Made Easy

Tofu Stir-fry

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
salt and pepper to taste
oil

Stir fry:
1 carrot, thinly sliced
2 cups broccoli florets
1 red pepper, sliced
1 cup red cabbage, thinly sliced or shredded
1 cup snap peas or snow peas
oil

Sauce:
1/4 cup soy sauce
1 tbsp fresh ginger, grated
1 garlic clove, minced
3 tbsp brown sugar
3 green onions, sliced

In a small bowl, whisk together soy sauce, ginger, garlic,  brown sugar, green onions and cornstarch. Set aside.
To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes. After 15 minutes, pat the tofu dry and dice it into cubes.
Place tofu in a large zipper bag and toss with cornstarch and salt and pepper to taste.
To cook, heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.
Once cooked, remove from heat and set aside.
In the same skillet or wok, add a little more oil and add carrots, broccoli and red pepper. Cook for 3-4 minutes, or until slightly softened. Add cabbage and snap peas. Cool for another minutes and add sauce. Cook for another 1-2 minutes then add tofu. Cook until completely heated through then enjoy!

BBQ Tofu Pizza

Tofu:
1 block extra firm tofu
3 tbsp cornstarch
½ tsp garlic powder
salt and pepper to taste
1/3 cup barbecue sauce
oil

Pizza:
1lb pizza dough
1/2 cup barbecue sauce
2 cups mozzarella, shredded
2/3c diced pineapple
1/4 cup red onion, finely sliced
1/4 cup cilantro, chopped

To remove excess moisture from tofu, place tofu on a paper towel lined plate or cutting board. Weigh tofu down with a heavy skillet. Let sit for at least 15 minutes (overnight is ideal). Pat tofu dry and dice into cubes.
Toss tofu in cornstarch, garlic powder, salt and pepper.
In a large pan over medium-high heat, add oil.
Add tofu, and cook for approximately 10 minutes, turning occasionally until tofu is golden.
Once cooked, remove from heat and pour over barbecue sauce to evenly coat.

To assemble the pizza, roll the dough into desired thickness and shape.
Place on large pizza pan.
Spread remaining barbecue sauce over pizza in a thin layer.
Top with tofu, pineapple, red onion and finish with cheese.
Bake at 400ºF for approximately 15-20 minutes or until crust is golden and cheese is melted.
Garnish with cilantro and enjoy!

Tofu Lasagna

4 cups tomato sauce
3 cups baby spinach, chopped
1 block firm tofu, crumbled
1/2 cup basil, chopped
2 garlic cloves, minced
1 tsp chili flakes
1 tbsp Italian seasoning
salt and pepper to taste
2 cups mozzarella, shredded
1/2 cup parmesan, shredded
8-10 fresh lasagna sheets

In large bowl, combine tomato sauce and baby spinach. Set aside.
In another bowl, combine tofu, basil, garlic, chili flakes, 1 tbsp Italian seasoning. Set aside.
To assemble lasagna, add a small amount of tomato sauce mixture to the bottom of the baking dish. Top with pasta sheets. Layer on tofu mixture. Sprinkle with cheese. Repeat layers until baking dish is full, finishing with a layer of cheese.
Bake at 350ºF for 40-50 minutes, or until pasta is cooked and cheese is melted and bubbly.
Enjoy!

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Healthy Chicken Recipes | Dinner Made Easy

Pineapple Baked Chicken
Servings: 6
Calories: 233

8 boneless, skinless chicken thighs (or 4 boneless skinless chicken breasts), cut into strips (600g)
2 cups pineapple, diced
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 tsp garlic powder
1 lime, juice and zest
1/8 tsp smoked paprika
1/2 tsp chili flakes
salt and pepper to taste
3 tbsp cilantro (for garnish)
oil

In a large baking dish, toss together all the ingredients. Wrap dish and place in the refrigerator for 2-3 hours (overnight is ideal). Bake chicken at 400ºF for 30-40 minutes, stirring once or twice until chicken is cooked through and pineapple begins to caramelize. Serve immediately or store in the refrigerator for up to 3 days.

Sweet & Spicy Chicken with Rice Noodles
Servings: 4
Calories: 344

Honey Sriracha Sauce:
2 tbsp soy sauce
1/4 cup chicken broth
1 tbsp sesame oil
2 tbsp Sriracha
3 tbsp honey
1 tsp garlic powder
2 chicken breasts, sliced into strips (300g)

Stir Fry:
1 red pepper, finely sliced
1 green pepper, finely sliced
2 cup red cabbage, thinly sliced
1 cup julienned carrots

To plate:
4 green onions, finely sliced
2 cups rice noodles, cooked
cilantro (for garnish)

In a large bowl, whisk together sauce ingredients and add chicken strips. Allow to marinate for at least 1 hour (overnight is best).
Once chicken has marinated, heat a large skillet over medium-high heat and add oil. Add chicken, discarding the marinade and fry chicken until almost cooked through. Add peppers, cabbage and carrots and cook for another 2 minutes, or until chicken is completely cooked and vegetables are to your liking. Serve stir fry over hot rice noodles and garnish with cilantro and green onions. Store in the refrigerator for up to 3 days.

Healthy Chicken Fingers with Honey Mustard Sauce
Servings: 6
Calories: 296

Chicken Fingers:
4 chicken breasts, sliced into strips
3/4 cup flour
3 tbsp cajun or chili seasoning
3 eggs
2 cups, cooked and cooled quinoa

Preheat oven to 375°F. In a wide bowl, mix together flour and seasoning. Set aside. In a second bowl, beat eggs. Set aside. Place quinoa in a large dish. Set aside. To bread chicken fingers, one strip at a time, lightly coat in flour mixture. Dip into beaten eggs and finish off by pressing into quinoa. Place on a large parchment-lined baking sheet and continue to bread remaining chicken strips. Bake at 375°F for 15-20 minutes or until the quinoa coating is golden brown and the chicken is cooked through. For best results, flip once during cooking to ensure even browning. Serve immediately or store in the refrigerator for up to 3 days.

Honey Mustard Sauce:
1/4 cup honey
1/4 cup Dijon mustard
2 tbsp plain Greek yogurt
lemon juice to taste
salt and pepper to taste

In a small bowl, whisk together honey, mustard and yogurt. Season with lemon juice, salt and pepper to taste. Store in the refrigerator for up to 5 days. Enjoy!

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