Peppercorn and Garlic Butter Steak Salad
Serves 2 2 Beef tenderloin medallions 1 tbsp pesto 3 cloves garlic - minced 2 table spoons butter 2 tbsp coconut oil 2 table spoons crush peppercorns 1 tsp sea salt - for marinade 1- 2 cups shredded cucumber 1 cup shredded carrots 1/4 cup finely chopped onions 3-4 cups arugula Ranch dressing 3 tbsp honey 2 tbsp lemon juice 1/4 tsp sea salt - for dressing 1 tbsp sugar Cucumber/carrot mix with dressing: Shred cucumber and carrots and chop red onion and add 3 tbsp honey, 2 tbsp lemon juice, 1/4 tsp sea salt, 1 tbsp sugar. Mix together and place in fridge for 30 mins. Then Strain and SAVE juice. Marinade: (Try and let steaks marinade all day if possible) In a small bowl combine 1 tbsp pesto, 3 cloves garlic - minced, 3 table spoons butter, 1 tbsp coconut oil, 2 table spoons crushed peppercorns 1 tsp sea salt. Then rub on both sides of steak - Let sit for a at lest a few hours. Then grill steak to your liking. To Plate: Add arugula to 2 plates, top with cucumber/carrot mix. Take strained dressing from cucumber carrot mix, stir well, and using a spoon pour over a few spoons full over each salad. Add Streak medalions then top with grape tomatoes and grilled mushrooms (if desired) on the side. Drizzle with ranch dressing. Enjoy!
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Grilled Chicken and Spicy Pineapple Salad - with Goats cheese.
Serves 2 1 large boneless Skinless Chicken breast 1 cup white wine 1/2 pineapple 1 medium onion 1 tsp cinnamon 1/2 tsp cayenne pepper 1/4 cup bread crumbs Sea Salt Garlic powder 1/8 cup brown sugar 1/4 cup apple cider vinegar 1/2 cup milk 1 large red pepper 2- 3 cups shredded romain lettuce 2- 3 cups arugula 1/2 cup goats cheese 1/4 cup parmesan cheese - I used freshly graded but you can use store bought Marinade: Slice chicken Breast in half (making the breast thinner) and marinade for at least 1 hour using white wine, half of the onion chopped, 1 cup chopped pineapple, Sprinkle of sea salt. Grilled pineapple: On a deep plate add and mix together bread crumbs, cinnamon, brown sugar, cayenne pepper. take 3-4 large round slices from the pineapple and pat down on this mixture on each side of pineapple until coated as much as you can and set aside and let sit while chicken is marinating. - Leave pineapple in large slices for grilling. Roasted red pepper: Take full red pepper and cut into 5 Large pieces and discard the seeds. Heat outdoor grill up to 350 -400 degrees and cook each slice of pepper skin side down on grill until skin is burnt. Then remove and place in a container and cover for 30 mins to let them sweat. After 30 mins remove and let cool for a few mins then remove skin. Cut them into smaller pieces if desired. On a 400 degree grill: Spray grill well with oil. Add Chicken and Pineapple. Grill pineapple for 3 mins on each side then remove onto a 9x13” cooking sheet or pan. Meanwhile Grill chicken for approx 6-7 mins on each side (cooking time can depend how hot your grill is and the thickness of your chicken) The add chicken to same pan as pineapple and cook in oven at 350 for 25 mins (be sure that chicken is fully cooked through before eating) Try not to over cook. Sauce/Dressing: In a medium frying pan add reminder of chopped union, 1/2 cup pineapple chopped finely. Add half of the goats cheese and then a generous sprinkle of sea salt. Once goats cheese is melted add 1/4 cup apple cider vinegar and stir in then add 1/2 cup of milk, most of the parmesan cheese, stir and let simmer until sauce somewhat thickens. Once sauce has thickened a little, set aside and let cool for a few mins. 10 - 15 mins. To Plate: Add chopped romaine lettuce then top with arugula, Add grilled chicken, roasted red peppers, grilled pineapple (cut pineapple into smaller pieces) Sprinkle with remainder of goats cheese and then pour somewhat cooled sauce over entire salad. Add croutons and top with parmesan cheese. And Enjoy! Spicy Turkey Stir Fry Salad
Serves 2 (Large sized salads) 2 cups chopped turkey (white and dark meat mix) 1 cup chopped onions 1 red bell pepper chopped 2 cups chopped mushrooms 1 cup chopped celery 1 tbsp curry powder 1 tbsp turmeric 1/2 tsp sea salt 1 tsp cayenne pepper 1 tbsp garlic powder - you can use fresh minced garlic too 1 tsp black pepper 1/8 cup lemon juice 1/2 cup mayo 1/2 cup milk 2-3 cups baby spinach 1 cup chopped cucumber2 -3 tbsp honey Dressing: 2 -3 tbsp honey 1/8 cup apple cider vinegar sprinkle salt sprinkle cracked black pepper tbsp lemon juice 1/8 cup melted coconut oil - this has to be added right before serving In a large frying pan or wok sauté, turkey, onions, celery, mushrooms and add 1/2 of the red bell pepper last. Save 1/2 red pepper for later. Add all spices, and stir. Then add mayo and stir. Add milk and stir and then let cook on low for approx 30 mins. To Serve start by plating your spinach. Then add the remainder of the chopped red pepper, and then cucumber. Using a spoon mix dressing and add over top of salad. Then top with warm stir fry. Enjoy! -Add more cayenne pepper if you want it to be more spicy! Tortilla Dessert
4 6” tortillas 2 eggs 1/8 cup milk 1/2 cup brown sugar 1 tsp cinnamon Filling ingredients: 1/4 cup unsalted butter - softened 1/4 cup cream cheese - softened 1/4 cup vanilla pudding - I usually use one premade snack cup from store. 1 3/4 cup icing sugar Strawberries and bananas for garnish You will need 2 low bowls or deep plates. On one low bowl/plate soak tortillas in egg and milk mixture. Then on another plate mix brown sugar and cinnamon and transfer soaked tortillas to sugar and cinnamon and pat each side of tortilla on sugar/cinnamon mix and then fry each tortilla on each side in frying pan until slightly crispy. Transfer to plates or cookie sheet. Strawberry jam - once tortillas are fried spread jam down the centre. Filling: In a medium mixing bowl add cream cheese, butter, vanilla pudding and icing sugar and with a hand mixer mix these 4 ingredients until smooth. Then add filling down centre. Roll each tortilla (like a crape) and then garnish with strawberries, bananas (any of your favourite berries will due) You can also add chocolate or caramel sauce for extra garnish/flavour. - it will make your dish extra pretty too:) Goat Cheese Pork Tenderloin and Fingerling Potatoes
1 pork tenderloin roast 1 4 oz. pg goats cheese 2 tbsp chopped rosemary - plus more for potatoes 2 tbsp. chopped thyme - plus more for 2 cloves garlic finely chopped 1 can beer (both non-alcholic or with alcoholic are fine) use 1/2 cup white wine and 1/2 cup apple as sub. 1/2 cup balsamic vinegar Fingerling potato ingredients: 12 -14 fingerling potatoes 1 tbsp of butter and 1 tbsp coconut oil Fresh finely chopped rosemary, and thyme Sea salt Pepper Garlic powder and Cayenne pepper Slice 1 pork tenderloin (on an angle to get larger slices) 1 inch thick approximately. Place slices in a large freezer bag being sure to take air out. Use a meet tenderizer to pound/tenderize each slice and to help flatten each piece. Just in case there are holes in back take all pieces of pork out and place into a new freezer bag. Add 2/3 of 4 oz package of goats cheese and chopped fresh thyme and rosemary to freezer bag. Seal the bag and with your has mush and rub goats cheese/herbs into pork. Add 1 can of beer (or 1 cup white wine apple juice sub.) and 1/2 cup balsamic vinagar to bag and then mush liquid around to cover all or as much as the the pork as possible. Then store in fridge for 1 hour. While your pork tenderloin merinading and is close to being ready to cook. Wash and slice 8 -10 fingerling potatoes and then on a greased cookie sheet add the potatoes then 1 tbsp of butter and 1 tbsp coconut oil as well as a somewhat generous sprinkle of fresh finely chopped rosemary, thyme, sea salt, pepper, garlic powder and cayenne pepper. If you don’t like it too spicy then use paprika instead of cayenne pepper. Bake in oven at 400 degrees for 30 minutes then flip each fingerling over and then when you put pork in oven cook for 30 more mins at 350 degrees. So potatoes will be in altogether for 60 mins. Heat bbq to 350 -400 degrees. Spray grill with cooking spray and place pork medallions on grill. Grill each side for 3-5 mins. Then place on a cookie she and put in oven for 25 - 30 mins on 350 degrees. Sauce to add to pork: In a medium frying pan add 1 table spoon butter, 1 tsp flour and the rest of goats cheese. On medium heat melt everything together and then add 1/4 cup white wine and 1/8 cup water as well as a sprinkle of sea salt. Serve over pork tenderloin. Serve with your favourite vegetable like asparagus or steamed carrots and enjoy! Salmon over cabbage and squash tomato sauce (rice noodles) - serves 2
2 salmon fillets 1/2 cup chopped onions 1 tbsp coconut oil 3 cups chopped cabbage 2 cans tomato paste 1 tbsp dried basil 1 tsp. onion powder 1 table. garlic powder 1/2 tsp. pepper sprinkle sea salt 2 bay leaves 1/4 cup chopped fresh cilantro 1 1/2 cooked butternut squash - chopped lemon juice and paprika - for salmon filets Cabbage/ Squash Mixture: Chop onions and cabbage and add to skillet or frying pan (with melted coconut oil) and cook for 15 mins on medium low string occasionally. Then add pre cooked butternut squash as well as all spices and 2 cans of tomato paste and cilantro and simmer for 60 mins on low with lid on and add 2 bay leaves. Be sure to stir occasionally. 2 salmon fillets: Add a sprinkle of sea salt, onion powder, garlic powder, pepper, lemon juice, paprika
1 small pkg. rice noodles (angel hair or vermicelli) Cook rice noodles according to package directions. To serve - Plate rice noodles, then cover with cabbage/squash mixture and then top with salmon filets. Add a little steamed broccoli, beans, or a salad to the side if needed. Beer infused french onion and mushroom Soup
1 bottle non- alcoholic beer (alcoholic is fine too) 2 cups chopped onion (about 1 .5 inches thick) 2 cups brown mushrooms 2 tbsp butter 1 tbsp coconut oil 1 tbsp garlic powder 1 tsp sea salt 1 tsp black pepper 3 -4 cups beef stock 1 cup water 2 bay leafs In a large pan add butter and coconut oil. Then sautee the onions and mushrooms, add salt, pepper and garlic powder and cook until soft (fully cooked). Then add 1 can of beer (alcoholic is fine too). Cook on low for about 15 mins. Then add beef stock, water and 2 bay leaves. Stir and cook on low heat for a few hours with lid on. Be sure to stir occasionally. Let sit with no heat for 30 mins then add to oven safe bowls and then top with croutons and a slice of provolone cheese. Bake in 350 degree oven for about 10 mins until cheese is melted. Use broiler if you want that nice browned cheese look for a couple minutes (keeping an eye on them). Take out of oven and let sit for 5 mins. For bread topping you can simply use store bought croutons or if you have bread thats getting stale you can cut it up into 1 inch cubs and bake in oven on a greased cookie sheet. Sprinkle with sea salt, garlic powder and pepper to add flavour. For cheese I used a slice of provolone but you can use cheddar mozzarella too. Sweet Potato and Brie Perogies
Dough: 3 cups all purpose flour 2 eggs 1/2 tsp baking powder 1/4 cup vegetable oil 1/2 teaspoon salt 1/2 cup greek yogurt 1/2 cup warm water Filling: Approx 1 1/2 cups chopped Sweet Potatoes 1 1/2 tbsp brown sugar 2 tbsp butter 2 tbsp honey or maple syrup 1/8 cup milk 1/2 tsp sea salt 1 tsp garlic powder Approx 3/4 cup chopped brie cheese Boil Sweet potatoes is a pot of water until soft and great apart with fork. Remove/ strain all of the water add all other filling ingredients (including brie cheese) to the cooked sweet potatoes. Mash everything together and until smooth. And set aside. To make the dough - On a clean counter space pour flour onto counter and then create a well/hole with flour. Add both eggs, veg. oil, salt, baking powder, and greek yogurt to well and then begin combining all ingredients with your hands. Then add warm water 1/2 of the amount at a time an keep rolling with hands until you get a smooth (not sticky) texture. Add more flour or water if needed. Adding flour will help the dough to not stick to counter or rolling pin. Separate dough in half and start rolling half of the dough until about 1/8 inch thickness. Using a circular cookie cutter (approx. 2.5 inches in diameter) cut as many circles as you can with rolled out dough. Add potato filling to one side of circles and then fold over to create a pillow and press the edges firmly to be sure they wont open. In a large pot of water. Boil each perogie for approx 3-5 mins and then remove from water. In a large skillet melt butter and coconut oil (onions if you desire) and then fry each perogie until lightly brown on each side. Serve with sour cream ( I use greek yogurt) and enjoy! - Make approx. 16 perigees Gorgeous winter greens were used to help bring this together! Simply Beautiful! Photos taken by Amanda Verhoeve! I will post more photos soon! Also to all the others that took part in this... we all worked really well on this! Photography and Co-Planner | @amandaverhoevephoto
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Karen LangloisTalented Floral Designer and Sugaring for Sugar Bloom Archives
January 2024
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