Grilled Turkey & Brie Croissant Sandwiches

I got the idea for these sandwiches after eating lunch at Pusateri’s one day. They’ve got a delicious turkey-brie croissant sandwich that they put blueberry mayo into (instead of the black currant jam that I had in my fridge), but either will do.

I added the apple for the extra “crunch” texture, and I highly recommend it.

Grilling these sandwiches makes all the difference. They’re still good cold, but sooo good hot.

Here’s what you need:

  • croissants
  • smoked turkey cold cuts
  • brie cheese, sliced to about 1/4 inch thick
  • arugula or spinach (or both, in my case)
  • apple, *thinly* sliced
  • a dark berry jam (or berry mayo)

Here’s what you do:

  • Cut all croissants open.
  • Spread small amount of jam along top inner croissant halfs.
  • Place about 2-3 layers of turkey on croissant bottom halfs.
  • Layer in the greens (arugula/spinach), then some apple on top.
  • Next put on the brie, and close the sandwiches up.
  • Grill them with an indoor grill or a good ol’ pan, “grilled-cheese”-style.

Bon Appetit!


Honey Dijon Glazed BBQ Chicken

This chicken ended up being so tasty that leftovers were out of the question!

Experimenting, I concocted this super simple glaze that definitely worked.

Ready? Here’s all you need:

  • Honey
  • Dijon Mustard
  • Ground Black Pepper
  • Chicken Thighs

Here’s all you do:

  • In a bowl, add enough honey and dijon mustard to coat however much chicken you have at the following ratio: about 4 tbsp honey to 1 tbsp dijon
  • grind in the amount of black pepper that suits your taste
  • mix mix mix mix mix with a spoon
  • Coat the chicken, then grill.  (You can use a real BBQ, an indoor grill, or even a pan if you don’t have either.)

That’s all folks!

I served it with green beans and garlic butter-coated tiny red potatoes.

Mediterranean Mushroom Puffs


A wonderful, pretty dish that’s sure to impress, these little puffs are so scrumtious and full of delicious flavour. This recipe is based on whatever I was feeling like putting in at the moment, so feel free to modify the mixture however you want!

Other things you could put in: olives, fresh peppers, green onion, white wine (instead of beer)/no alcohol at all, chives, spinach, parmesan, sweet potato.. whatever you want!

I did enjoy these ones a lot, though, so here’s how I made them:


  • cremini mushroom caps, chopped (approx. 8oz or 227 g)
  • 2 roasted red peppers, chopped (can buy in jar)
  • 3 sun dried tomatoes, chopped (can buy in jar)
  • feta (in herb & spice oil if possible), crumbled (approx. 3.5 oz or 100g)
  • 2 cloves garlic, chopped
  • 1/4 bottle light tasting beer
  • filo pastry, fully defrosted
  • margarine


Mushroom Mixture:

  • Spoon a good teaspoon of margarine (or butter) into a large pot over medium heat. Let melt.
  • Add garlic and stir, let sit for about a minute (until you really smell the garlic in the air)
  • Add mushrooms, beer, roasted red peppers and sun dried tomatoes. Stirring occasionally, cook until most juices (and therefore alcohol) have evaporated.
  • Let mushroom mixture cool before putting in the feta, then stir.

For the Filo:

  • Give filo enough time to fully defrost!
  • Preheat oven to 375 degrees F

In the picture it shows a more time-consuming way to prep the filo (cutting before greasing), but I’ve since found a much easier and quicker way to do it. Here’s how:

  • Handling the filo carefully (it’s delicate), put a big sheet of defrosted filo down. Grease to lightly coat with margarine. (This is important to make the filo crispy– I use my fingers or some paper towel acting as a brush.)
  • Lay another big filo sheet on top, grease that one, then cut into 6 equal squares.
  • Now time to spoon in the mixture! Have a lightly greased baking pan ready.
  • Using a tablespoon, spoon some mixture from the pot, ensuring to drain liquid away before placing in the middle of each square (you can press each spoon against the pot to drain the juice).
  • Pull corners of each square up and pinch closed with your fingers. Place on pan, and repeat until all of the mixture is gone.
  • Pop ’em in the oven until golden brown– about 20-30 mins.


Where the heck have I been?

Hey all!

It’s been way too long since I last posted, and I feel really bad about that. Life has been very busy (and exciting!), and I’d like to make it up to you by posting several recipes right here, right now.

But first! Let me tell you a little bit about what’s been going on:
– I graduated university!
Well, my undergrad at least. Which leads me to my next exciting announcement:
– I got into each graduate program I applied to! I’ll be starting my Masters this upcoming Fall. So excited.
If all goes well, I’ll be teaching in about 2 years.
(… Feels a little like life’s been fast-forwarding lately. Crazy. But very exciting.)

In order to get to this point, I had to work my tush off for the last few months of my undergrad career. There was lots of studying, reading, essay writing, hair pulling and nail (well, in my case cuticle) biting from February to the start of May, and not much time was left for Tookies updating. *Guilt pangs commence!*

Immediately after graduating, I started working full time and have tried to use all my free time enjoying the Summer.

I still want to share the message that cooking doesn’t have to be hard to be good, and so I’m back with some more easy recipes.

Mu(n)ch love!