Rosemary Orange Marinated Olives

OK, not so much a recipe as it is a tip or a trick or the quickest thing you've ever made.  Flavour your olives and you won't believe the soiree in your mouth.  It's an unexpected bit of sass, if you will.  Big juicy, fresh, herby and delish.

Ideally, these should be done 1 day ahead, but if you've got no time, at least give them a few hours.  

Rosemary Orange Marinated Olives

1 Pint of mixed olives, with pits
1/4 cup olive oil
2-3 tsp fresh chopped Rosemary
2 tsp orange zest
squeeze of fresh orange juice
pinch of chili flakes, or more to taste

Combine all of the ingredients in a jar or bowl and refrigerate for at least 5 hours or even better, a day.  Serve at room temperature.

Honey Soy Salmon with Sriracha Mayo

By now you must know my obsession with Sriracha... I.  Love.  It.  I have a relationship with it ....it's my crack.  I've got my husband hooked now as well.  One of my favorite things to do with it is mix it with mayo and serve as a dip for poached shrimp or chicken or a spread for a sandwich or a burger.  I've already blogged about this simple condiment http://delishdishcooks.blogspot.ca/2013/02/spicy-mayo.html

We eat salmon once a week and it's usually flavoured with a little Dijon or Curry spices.  I needed something different but I was craving sweet and spicy.  Enter, this delish recipe, which I will make time and time again.  I've seen similar recipes but they didn't completely appeal to me so I came up with this.

Depending on your heat tolerance, you can tweak the Sriracha to your liking as well as adjust the lime.  I like the lime for a touch of acidity but didn't want it too strong.  By all means add more if you'd like.  I used a squeeze bottle to drizzle it on....just trying to be a little fancy schmancy but if you don't have one, a dollop right on top will do a body good.

Honey Soy Salmon with Sriracha Mayo

Serves 2

2 5oz pc Salmon
2 tbsp Soy Sauce
1 tbsp Honey
1/2 Lime, juiced
1 large clove garlic
3 tbsp Mayonnaise
1 tsp Sriracha
1-2 tsp Lime Juice
Sliced green onion


Combine the Soy, Honey, Lime Juice and Garlic.  Pour over the salmon and marinate for 20-40 minutes in the refrigerator.
Pre-heat the oven to 400 F.  Place the salmon in a dish and bake for 12-14 minutes.  Meanwhile, combine the mayo, Sriracha and Lime Juice.
Drizzle or dollop some of the mayo on the salmon and sprinkle with chopped green onion.

Dijon Tarragon Devilled Eggs

With Easter on the way and Spring finally showing it's sunny face, I thought I'd come up with something the incorporates both....or at least gives off the vibe.
A simple Devilled egg is delicious and a bit retro but you can dress them up and make them a little more current.  While this egg still has some simplicity, it's got a bit of zip and some bright flavours.

Dijon Tarragon Devilled Eggs

Makes 12 

6 Eggs, hard boiled and chilled down
3-4 tbsp good Mayonnaise
1 tsp Dijon Mustard
1 tsp capers, finely chopped
1 tsp dried Tarragon or 1 1/2 tsp fresh chopped
Salt & Pepper
Fresh Parsley, finely chopped

Halve each egg gently and put the yolks in a bowl.  Mash the yolks and add in the Mayonnaise, Dijon, Capers and Tarragon.  Gently mix and and season to taste with Salt & Pepper.
With a spoon or a piping bag, fill the egg whites with the yolk.  Sprinkle with a little fresh Parsley.

Tomatoes and Goat Cheese with Basil Vinaigrette

I'm slowly going into salad mode....this usually happens when the weather warms up, not that it has been.  My internal clock is telling me is should be but walking outside is telling me a different story.  So be it.  I will give the body what it wants.  That's salad.
This gorgeous plate of red, white and green couldn't be simpler or any more delish.  I didn't have to play around with this too much.  It turned out exactly the way I wanted it too.  I like it served as is but by all means spread the juicy tomatoes over some baby greens to fatten it up a bit.  The vinaigrette can be made ahead and would also be amazing drizzled over chicken, shrimp or fish.  It's got a pop of flavour that'll get your mouth singing....and hopefully the birds.

Tomatoes and Goat Cheese with Basil Vinaigrette

Serves 4

1/2 cup loosely packed Basil leaves
2 tsp white wine vinegar
2 tsp honey
1/4 cup good Olive Oil
4 ripe Tomatoes or a mix of small and large
2.5 oz or 1/2  140g package of soft Goat Cheese
Fresh pepper

In a blender, combine the basil, vinegar and honey.  Pulse a few times.  With the blender running, slowly add in the olive oil until it's smooth.  You may have to scrape down the sides once or twice.  Set aside.  This can be refrigerated for up to 24 hours.
On a plate, layer slices of the tomatoes.  Crumble the cheese over top and drizzle on the vinaigrette.