Several years now maybe longer you used to have on your website a recipe for carrot cake cheesecake and I was wanting to make it but I cannot find it on your website or anywhere. Are you able to send it to my email.
Thank you
Hello!
I have been using your recipes for years because they’re so flavorful! Some have become regular favorites in my family, like your chimichurri sauce, your chicken fajita recipe (that’s a huge one), and your caprese pasta salad. But I see that the recipe for the caprese pasta salad is no longer available and I’d love to make it this upcoming weekend for my family that’ll be visiting. I know this is a long shot, but is there any chance I can get that recipe still? And then I’ll save it for future use. Thank you for providing such yummy recipes all the time!!
Warmly,
Katie
Hi Katie, thank you very much for your kind words, and so happy to hear that your a huge fan. I am working on improving this recipe. But here is the original for you.
Go Back Print
Caprese Pasta Salad
Ingredients
Dressing/Marinade
2/3 cup olive oil
4-5 Tbsp red wine vinegar
2 Tbsp capers drained and roughly chopped
3 cloves garlic minced
1/3 cup fresh basil chopped
1/4 cup fresh chives chopped
1/4 cup fresh parsley chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Pasta Salad
2 cups cherry tomatoes halved
8 oz bocconcini fresh mozzarella balls or fresh mozzarella cut into 1/2″ cubes
12 oz dried orecchiette pasta or other shortcut pasta
3 Tbsp pine nuts lightly toasted, optional
Instructions
In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing and place in an airtight container and set aside.
Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.
Notes
Pasta salad can also be served warm, right away after making it.
Nutrition
Calories: 566kcal | Carbohydrates: 46g | Protein: 16g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 14mg | Sodium: 210mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 17mg | Calcium: 166mg | Iron: 2mg
Thank You!
Hi Jeff, Sorry I am re doing this recipe. But here it is for you.
Ingredients
French Toasts:
2 large eggs
1/2 cup milk of choice
1 teaspoon pure vanilla extract
4 slices day-old bread of choice
Chocolate Icing:
2/3 cups icing/powdered sugar
1/4 cup cocoa powder
1/4 cup of warm/boiling water
Raspberry/Strawberry Syrup:
1/4 cup Raspberry or Strawberry Jam
3 tablespoons boiling water
Additional Ingredient:
1/2 cup desiccated/finely shredded coconut (you won’t use it all, but it helps to have this quantity to evenly coat the french toasts)
Instructions
Whisk eggs and milk together in a wide shallow dish. Add one piece of bread at a time to soak in the egg mix.
Heat a lightly buttered pan over medium heat. Fry each bread until golden on each side and cooked through. Repeat with each slice.
To Make the Chocolate Icing: In another shallow dish, whisk together the icing sugar and cocoa powder. Add the warm/boiling water and mix until a thick chocolate sauce-like icing forms.
Prepare a separate shallow dish with the coconut and set aside. Dip each french toast into the chocolate icing until all sides are evenly covered; allow any excess icing to drip off, then place each chocolate covered french toast into the bowl of coconut; turning to evenly cover. (Sprinkle coconut over the top to get a good coating.)
To Make the Jam Syrup: combine the jam and water in a serving jug, and whisk until a syrup forms.
Drizzle the jam syrup over the top to serve!
Hi Sima, Yes I have it, I am going to repost it soon! But here it is.
Ingredients
1 medium red onion chopped
1 medium red capsicum/bell pepper washed, deseeded and sliced
1 medium yellow capsicum/bell pepper washed, deseeded and sliced
1 lb chicken thigh fillets skinless and boneless, cubed or sliced
10 oz canned corn kernels washed and drained
1 tablespoon vegetable stock powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon sweet paprika
1 pinch Salt to season (only if needed to your tastes)
14 oz can condensed tomato soup or enchilada sauce
2 cups grated light/low fat Mozzarella cheese divided
5 regular sized flour tortillas cut in half to make 10 pieces
1 stem shallot/green onion finely chopped 1 handful fresh cilantro/coriander chopped, optional
Instructions
Layers
1. Preheat oven to 200C°C | 390°F.
2. Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until
onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
3. Once chicken is cooked, begin to layer your enchilada bake!
4. Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12′′ x 7.5′′) oven proof baking/casserole dish. Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
1. Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
2. Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.
Notes
Once the bake has cooled serve quickly to prevent soggy tortillas.
When reheating left overs I prefer to use the oven for crispy results
and even temperature throughout the serving (no cold middle).
I recently made a pork loin w your Tender & juicy w honey garlic sauce recipe. The family absolutely loved it. They suggested making pork ribs using the recipe.
Do you think it can work on pork ribs?
Good Morning
I am trying to type out your GARLIC BUTTER MUSHROOM STUFFED CHICKEN recipe.
In the Garlic parmesan cream sauce (8 servings) it says 2-1 cups half and half or reduced fat cream or evaporated milk…..does that mean 2 1/2 cups?
Hi Heather, sorry that was confusing. I have fixed this up. Looks like you are trying to double the recipe, in which case it should be 3 cups. Enjoy Xx
Hi Lorna, Yes, you can definitely bake two side by side and the crust just on the bottom, and we are so thrilled the chicken cacciatore brought you to our site! Xx
Boeuf as in boeuf bourguignon is pronounced with the oo sound in book or wood; you could specify that for readers who may be pronouncing your double oo like a Halloween boo.
I’d like to assemble the Cheesy Meatball recipe the day before. Would you recommend making the recipe to the browning of the meatballs and then proceed with the final steps the next day?
Hi Diane, The best way would be to cook them all the way up to step 10, the mozzarella cheese. Just hold off on topping them with mozzarella and doing the final oven bake until you’re ready to serve. Xx
Several years now maybe longer you used to have on your website a recipe for carrot cake cheesecake and I was wanting to make it but I cannot find it on your website or anywhere. Are you able to send it to my email.
Thank you
Hi Remee, Yes I can check you inbox for the recipe. I will be bringing it back soon. Enjoy! Xx
Hello!
I have been using your recipes for years because they’re so flavorful! Some have become regular favorites in my family, like your chimichurri sauce, your chicken fajita recipe (that’s a huge one), and your caprese pasta salad. But I see that the recipe for the caprese pasta salad is no longer available and I’d love to make it this upcoming weekend for my family that’ll be visiting. I know this is a long shot, but is there any chance I can get that recipe still? And then I’ll save it for future use. Thank you for providing such yummy recipes all the time!!
Warmly,
Katie
Hi Katie, thank you very much for your kind words, and so happy to hear that your a huge fan. I am working on improving this recipe. But here is the original for you.
Go Back Print
Caprese Pasta Salad
Ingredients
Dressing/Marinade
2/3 cup olive oil
4-5 Tbsp red wine vinegar
2 Tbsp capers drained and roughly chopped
3 cloves garlic minced
1/3 cup fresh basil chopped
1/4 cup fresh chives chopped
1/4 cup fresh parsley chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Pasta Salad
2 cups cherry tomatoes halved
8 oz bocconcini fresh mozzarella balls or fresh mozzarella cut into 1/2″ cubes
12 oz dried orecchiette pasta or other shortcut pasta
3 Tbsp pine nuts lightly toasted, optional
Instructions
In a large mixing bowl, add dressing ingredients and whisk until well combined. Reserve 2 Tbsp of dressing and place in an airtight container and set aside.
Add cherry tomatoes and fresh mozzarella to mixing bowl with the dressing and toss to combine. Let sit and marinate approximately 30 minutes.
While the cheese and tomatoes are marinating, boil pasta according to package directions. Drain pasta and toss with a drizzle of olive oil. Let cool slightly.
Add pasta to mixing bowl and toss to combine. Transfer to serving container, cover and refrigerate 1-2 days. Before serving, toss pasta salad with reserved dressing and serve.
Notes
Pasta salad can also be served warm, right away after making it.
Nutrition
Calories: 566kcal | Carbohydrates: 46g | Protein: 16g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 14mg | Sodium: 210mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 17mg | Calcium: 166mg | Iron: 2mg
Thank You!
Hi Karina,
I was reading your site and cant seem to find one of your favorite’s
Lamington French Toast with Raspberry Jam Syrup
sounds good, can you help me find it?
maybe the link is broken…
Hi Jeff, Sorry I am re doing this recipe. But here it is for you.
Ingredients
French Toasts:
2 large eggs
1/2 cup milk of choice
1 teaspoon pure vanilla extract
4 slices day-old bread of choice
Chocolate Icing:
2/3 cups icing/powdered sugar
1/4 cup cocoa powder
1/4 cup of warm/boiling water
Raspberry/Strawberry Syrup:
1/4 cup Raspberry or Strawberry Jam
3 tablespoons boiling water
Additional Ingredient:
1/2 cup desiccated/finely shredded coconut (you won’t use it all, but it helps to have this quantity to evenly coat the french toasts)
Instructions
Whisk eggs and milk together in a wide shallow dish. Add one piece of bread at a time to soak in the egg mix.
Heat a lightly buttered pan over medium heat. Fry each bread until golden on each side and cooked through. Repeat with each slice.
To Make the Chocolate Icing: In another shallow dish, whisk together the icing sugar and cocoa powder. Add the warm/boiling water and mix until a thick chocolate sauce-like icing forms.
Prepare a separate shallow dish with the coconut and set aside. Dip each french toast into the chocolate icing until all sides are evenly covered; allow any excess icing to drip off, then place each chocolate covered french toast into the bowl of coconut; turning to evenly cover. (Sprinkle coconut over the top to get a good coating.)
To Make the Jam Syrup: combine the jam and water in a serving jug, and whisk until a syrup forms.
Drizzle the jam syrup over the top to serve!
Hi Karina,
Did you happen to have a recipe here that was either a Mexican Lasagna or a Mexican Casserole that uses chicken and red enchilada sauce and Tortillas
I can’t seem to find it and I wanted to make it this weekend.
Hi Sima, Yes I have it, I am going to repost it soon! But here it is.
Ingredients
1 medium red onion chopped
1 medium red capsicum/bell pepper washed, deseeded and sliced
1 medium yellow capsicum/bell pepper washed, deseeded and sliced
1 lb chicken thigh fillets skinless and boneless, cubed or sliced
10 oz canned corn kernels washed and drained
1 tablespoon vegetable stock powder
1 teaspoon ground cumin
1 teaspoon minced garlic
1 teaspoon sweet paprika
1 pinch Salt to season (only if needed to your tastes)
14 oz can condensed tomato soup or enchilada sauce
2 cups grated light/low fat Mozzarella cheese divided
5 regular sized flour tortillas cut in half to make 10 pieces
1 stem shallot/green onion finely chopped 1 handful fresh cilantro/coriander chopped, optional
Instructions
Layers
1. Preheat oven to 200C°C | 390°F.
2. Pan fry onion and capsicums/peppers in on a nonstick pan/skillet until
onion becomes transparent. Add the chicken and fry until browned. Pour the tomato soup/sauce over the chicken, reduce heat, cover pan and allow to simmer until chicken begins to soften (about 20 minutes). Add corn, stock powder, cumin, garlic and paprika, and stir through mixture.
3. Once chicken is cooked, begin to layer your enchilada bake!
4. Spoon 1/3 of the chicken enchilada sauce into the base of a 30cm x 19cm (12′′ x 7.5′′) oven proof baking/casserole dish. Sprinkle 1/3 of the grated cheese over the chicken. Place 5 halves of the tortillas over the cheese, overlapping them to cover as much of the cheese as possible. Repeat layer with chicken/sauce, cheese, and tortillas; with the final layer of chicken/sauce topped with remaining cheese.
1. Change oven settings to grill/broil on medium heat and place dish into the oven. Bake until cheese has melted and browned!
2. Allow to cool slightly before serving. Serve with shallots/green onions, cilantro/coriander and a dollop of sour cream.
Notes
Once the bake has cooled serve quickly to prevent soggy tortillas.
When reheating left overs I prefer to use the oven for crispy results
and even temperature throughout the serving (no cold middle).
I recently made a pork loin w your Tender & juicy w honey garlic sauce recipe. The family absolutely loved it. They suggested making pork ribs using the recipe.
Do you think it can work on pork ribs?
Hi Taryn, yes it could work with pork ribs, give it a try! Xx
Good Morning
I am trying to type out your GARLIC BUTTER MUSHROOM STUFFED CHICKEN recipe.
In the Garlic parmesan cream sauce (8 servings) it says 2-1 cups half and half or reduced fat cream or evaporated milk…..does that mean 2 1/2 cups?
Hi Heather, sorry that was confusing. I have fixed this up. Looks like you are trying to double the recipe, in which case it should be 3 cups. Enjoy Xx
Made NY cheesecake, amazing. Making again for a large lunch 18 people, can two be cooked in oven at once?
Also would it work if only biscuits on base not sides?
Thank you loving your recipes, a friend cooked chicken cacciatore and that got me to your site was beautiful now making it for my 18 people.
Hi Lorna, Yes, you can definitely bake two side by side and the crust just on the bottom, and we are so thrilled the chicken cacciatore brought you to our site! Xx
For the pork loin centre roast, is the croak pot as good as the oven roast method?
Hi Paula, this is a tough call, from my experience I prefer the crock pot as the low and slow gives you a juicy softer meat. Hope this helps Xx
Boeuf as in boeuf bourguignon is pronounced with the oo sound in book or wood; you could specify that for readers who may be pronouncing your double oo like a Halloween boo.
I’d like to assemble the Cheesy Meatball recipe the day before. Would you recommend making the recipe to the browning of the meatballs and then proceed with the final steps the next day?
Hi Diane, The best way would be to cook them all the way up to step 10, the mozzarella cheese. Just hold off on topping them with mozzarella and doing the final oven bake until you’re ready to serve. Xx