Serves: serves 4 Ingredients: ¼ cup balsamic vinegar 1 cup sliced strawberries 1 cup halved cherry tomatoes 1 cup halved mini mozzarella balls 1 ripe avocado, pitted and diced ⅓ cup pecans, toasted ⅓ cup loosely packed basil, torn Extra-virgin olive oil, for drizzling Sea salt and freshly ground black pepper Instructions:
In a small saucepan, bring the balsamic vinegar to a high simmer over medium heat. Stir, then reduce the heat to low and simmer until the vinegar has thicke
Would this be a good place to admit that I only kind of enjoy sandwiches? I know, what the hell Terri?!? What I mean is, it’s the proportions: too much bread, too little filling. If you've ever been to New York and had a sandwich from one of those Jewish delis that are taller than your glass of beer, you know that less bread, more filling is a good thing, if only you didn’t want to have to unhinge your jaw just to take a bite. My solution is to serve them open-faced and piled
Easy peasy and delicious. Just a handful of ingredients and your friends will be amazed. Ingredients: 1 can (14 oz.) artichoke hearts 8 oz, whipped cream cheese, at room temperature 1 large shallot, finely chopped 1/4 Tablespoon salt 3 Tablepoons Truffle Oil 1/2 cup grated Parmesan cheese Instructions:
Preheat oven to 375 degrees. Sauté shallots in 1 Tablespoon Truffle olive oil until soft. Transfer to a mixing bowl. Add cream cheese, artichoke hearts, the remaining 2 Table
INGREDIENTS: 1 1/2 ounces (3 tablespoons) silver tequila 3/4 ounce (1 1/2 tablespoons) triple sec 1 1/2 ounces (3 tablespoons) freshly-squeezed lime juice 3/4 teaspoon red dragon fruit purée (see note) 1 1/2 ounces (3 tablespoons) simple syrup (see note) 1 1/2 ounces (3 tablespoons) club soda lime slice, for garnish INSTRUCTIONS:
Combine all ingredients except club soda in a cocktail shaker. Fill with ice and shake vigorously for 15 seconds, then strain into a martini glass,
Who doesn't want to learn how to make a homemade Caesar dressing that’s lightened up with Greek yogurt, skips the eggs, and can be ready to go in about 5 minutes? Talk about fast and delicious! INGREDIENTS: 1/2 cup plain Greek yogurt (I used non-fat) 1/2 cup freshly-grated Parmesan cheese 3-4 tablespoons milk 1 tablespoon extra-virgin olive oil 2 teaspoons anchovy paste 2 teaspoons worcestershire sauce 1 clove garlic, pressed or minced 1 teaspoon Dijon mustard 1/4 teaspoon se
Yield: 4 servings Ingredients for the jalapeño cream gravy: 2 jalapeños cut in half lengthwise, stems and seeds removed 2 cloves of garlic 2 tablespoons bacon grease or oil 2 tablespoons flour 1 1/2 cups whole milk 1/4 teaspoon ground cumin Salt to taste Ingredients for the steak: 2 pounds top round steak or cube steak 1 1/2 cups flour 1/2 teaspoon kosher salt, plus more to taste 1 teaspoon black pepper, plus more to taste 1/4 teaspoon cayenne 2 eggs 1 cup whole milk or butte
Ingredients: 5oz butter ¾ cup sugar 2 eggs 1 ½ cup flour 1 ½ tsp baking powder ½ cup whole milk 2 cups fresh rhubarb, cut into ½ inch pieces 2 Tb sugar 2 Tb sliced almonds Preheat the oven to 400°F. Grease an 8in/20cm round cake tin (springform works nicely). Instructions:
Beat the sugar and butter together. Add the eggs and continue to mix. Add the flour, baking powder and whole milk and blend together. Pour the batter into the prepared cake tin.
Cut the rhubarb into about
I loved me some deep fried pickles, but after eating a bunch of deep fried slices I usually feel like a grease laden slug. With this baked version you get all the flavour with way less fat and calories. INGREDIENTS: 1 c. Sliced pickles 1 c. panko bread crumbs 2 tbsp. melted butter 4 tbsp. finely chopped fresh dill 1/2 tsp. garlic powder 1/4 tsp. cayenne pepper kosher salt Freshly ground black pepper 1/2 c. all-purpose flour 2 large eggs, lightly beaten Ranch dressing, for dip
Serves: 6 INGREDIENTS:
For the filling: 1 c. black beans, cooked 1 c. canned corn 1 4-oz. can green chiles, divided 1 c. Shredded chicken 1 c. shredded cheddar, plus more for topping 1 package Taco Seasoning 2 tbsp. fresh cilantro, plus more for topping 3 ripe avocado For the dressing: 1 c. ranch dressing 1/4 c. lime juice 1 tbsp. fresh cilantro 1 tsp. kosher salt 1 tsp. fresh ground black pepper DIRECTIONS:
Heat broiler. In a large bowl, combine black beans, corn, 1/2 can g
This is so decadent. It takes your grilled meats to the next level. INGREDIENTS: 1 c. butter, melted Juice of 1/2 a lemon 2 cloves garlic, minced 1 small shallot, minced 2 tbsp. Dijon mustard 1 tbsp. prepared horseradish Pinch of cayenne pepper 1/4 tsp. paprika 2 tbsp. Freshly Chopped Parsley 1 tbsp. freshly chopped chives 2 tsp. minced thyme kosher salt Freshly ground black pepper DIRECTIONS:
In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish
My gramma was the master biscuit maker and as I was going through my piles of old cookbooks, I stumbled across a little hand written paper tucked in one from my Gramma. She passed away many years ago, but I still have memories of her delicious baking. I wanted to do her justice, so I had to be sure that I knew all of the tips and tricks and could confidently recreate this recipe and help you all with any questions that arise. That takes time. I have literally made over 10 ba
'Tis the season for harvesting your fruit trees and gardens. If you are looking for apple and plum options look no further than this Apple and Plum Cobbler. This dessert runs a tiny bit sweet (it’s supposed to) but if you think this might bother you, you could reduce the sugar in the filling by 3 tablespoons. Or, instead of ice cream, you could offset the sweetness with a spoonful of crème fraîche , mascarpone or unsweetened whipped cream on top. INGREDIENTS: 1/2 cup unsalted
This blueberry lime jam is now my official blueberry jam. (Sorry mom). The citrus is a beautiful addition and cuts through the sweetness a bit. Note:
Be sure not to deviate from the ingredient measurements or methods-fruit pectin requires a certain amount of sugar, acid and cooking time to form a proper gel. Makes about 6 to 8 x 250 ml jars. INGREDIENTS: 4-1/2 cups crushed blueberries Grated zest and juice of 1 large lime (2 Tbsp juice + 2 tsp zest) 1 pkg (57 g) Original Fru
This chipotle honey dressing is perfect for salads, marinades, roasted veggies, tacos and whatever else you can dream up! The incredible blend of flavours include smokey chipotles and tangy lime juice and sweet honey all paired together. Get your taste buds ready for a tasty assault. INGREDIENTS: 3/4 cups extra-virgin olive oil or avocado oil 1/4 cup red wine vinegar 2 tablespoons honey 1-2 chipotles in adobo, plus an extra teaspoon of the adobo sauce 2 garlic cloves 2 table
I love California… The weather, the tequila, the guacamole and – of course – the salsa. I learned the value of fresh ingredients in a raw salsa when I went on a road trip there a few years ago. To be honest, my family is lucky I came back. California is my version of heaven between the beaches and the vineyards. Most salsa I’ve had have been cooked or roasted variations.
This salsa started as a roasted version, which believe me was wonderful. However, one day I was CRAVING i
These are so frigging tasty! The dip is great as a stand alone but when added to the Bacon Wrapped Stuffed Jalapeños it's simply divine. Bacon Jalapeño Dip (on its own) INGREDIENTS: 8 ounces cream cheese (room temp) 1 cup mayonnaise 1 cup sharp cheddar 3 diced green onions 1 diced jalapeno *omit if making stuffed jalapeños 8 slices of cooked bacon, chopped into small pieces INSTRUCTIONS: 1. Mix together cream cheese and mayo until smooth. Add diced green onions, jalapeños &
There’s not much I like better than a well laid out Cheese and Charcuterie Board. I’m a lover of all things cheese and olive as well as variety so it’s a no brainer. I’m pretty picky though as I find there is usually “something” missing. Here’s how I go about creating the perfect board that’s both delicious and eye catching. Start with everything ready and in front of you before you start putting it on the board.
I can’t tell you enough how much this will make a difference.
There's nothing quite as refreshing as a pitcher of Spanish Sangria shared with friends on a hot summer day. Personally I enjoy pretty much any version of Sangria, but this one is exceptional. Do yourself a favour and use a decent wine that you'd enjoy on its own. I mean, why wreck such a delicious base by adding cheap wino wine? INGREDIENTS: 1 orange, cut into small wedges 1 large pear, cut into small wedges 1 peach, cut into small pieces 1 lemon, cut into small wedges 2 ora
have learned over the last couple years that there are people — smart, interesting people that I love very much — who do not care for rhubarb. They are not charmed by its perfect colour, its tart flavor or by the fact that unlike anything else in my real life (hair, clothes, house), it’s incapable of looking bad. They do not see rhubarb as a sign that we’re near done with last winter’s vegetables and that berry season is almost here. Well screw them, more for us lol. SERVING
I’ve been asked a few times for a “new” potato salad recipe. So I combined some of my favourite flavours and this Dill and Jalapeño Potato Salad was the taste bud popping result!
Don’t skip the part where you toss the potatoes with the juice. Trust me on this one. You can add as many Jalapeños as you’d like if you prefer more heat.
5 pounds red potatoes, skin on
1 tsp kosher salt
2 tablespoons jalapeño juice
2 bunches green onions, green part only, thinly sli