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Grilled Haddock

Grilled Haddock

With Spicy Rice

Posted on October 21, 2015
One evening the husband and I were driving through a shopping center, and we saw that there was a Nando's going in. He waxed poetic about their rice and how amazing it was. I knew that I needed to find a way to make it for him. If you're not familiar, Piri-Piri is the name of the game with Nando's dishes. So I set about gathering the spices that would bring that kind of flavor. That is how the recipe for Grilled Haddock With Spicy Rice was born. 

This turned out a little warmer than I had intended, but the scent was just amazing. A huge plate of veggie laden rice, topped with a perfectly grilled haddock fillet that is smothered in garlic, butter and more piri-piri spice. The husband and I were in flavor heaven. Try this and you will be too. 
Posted in: Seafood
Comments: 0
Peppercorn Crusted Steak

Peppercorn Crusted Steak

With Buffalo Milk Cheese

Posted on October 21, 2015
I am a huge believer in letting quality steak speak for itself. Simply seasoning a steak with pepper and salt, allows the beef to shine. That's why I made Peppercorn Crusted Steak With Buffalo Milk Cheese. Topping the steaks with this fragrant, creamy cheese was a flavor match made in heaven. 

When I visited Prince Edward County for a photography class last month, I had the intense pleasure of visiting some incredible cheese shoppes too. One such was Fifth Town Artisan Cheese Co. who had a cheese called "Where the Buffalo Roam". Made with local water buffalo milk, a higher fat content and oh so creamy delicious, this cheese is aged for a month, then washed in Chardonnay! It's like butter on the tongue, creamy, and slightly cheddar-y. Pairing it with the subtle flavors of beef and crushed peppercorns was probably the most genius thing I had done all week. 
Posted in: Beef
Comments: 0
Autumn Baked Brie

Autumn Baked Brie

With Apples, Cinnamon, Pecans, and Cranberries

Posted on October 15, 2015
Autumn Baked Brie With Apples, Cinnamon, Pecans, and Cranberries is a cheesy, gooey, delight. Feel's kind of high brow, and can be served as an appetizer with wine, or as a dessert, with wine. I guess you don't have to serve it with wine, but yeah. The wheel was a buffalo brie from Prince Edward County. It wasn't strong like brie cheese tends to be, but mild and salty, pairing beautifully with the sweetness of the apples and brown sugar, and the tartness of the cranberries. 
Comments: 0
Chicken Fingers Poutine

Chicken Fingers Poutine

The definition of sinfully scrumtious

Posted on October 15, 2015
Chicken Fingers Poutine is the most amazing, terrible for you, cheesy, gooey, holy-cow food on the planet. I am hungry and craving it, just typing about it right now! I think I could eat this every night for a week straight and still not get sick of it. SO, if you want to treat yourselves, need a creative game day recipe, or just want something different for an appetizer, making Chicken Fingers Poutine is definitely the way to go. 

I honestly don't know what I was thinking when the idea popped into my head. Oh wait. Yes I do. Okay so I went to a photography class in Prince Edward County. It's like cheese and wine capital, and of coarse I bought cheese curds. I have poutine on the blog already, so I really wanted something special for these curds. That's when I got a craving for Chicken Fingers. Then I was like, what if I put the cheese curds on the fresh Chicken Fingers and topped it all with fresh chicken gravy?! Chicken Fingers Poutine!

Posted in: Poultry
Comments: 0
Easy Apple Blooms

Easy Apple Blooms

Fresh apple pastries off the grill

Posted on October 15, 2015
This recipe started with me seeing some crazy 30 second video on Facebook. Easy Apple Blooms looked - just that - easy! But I couldn't just do what I saw online. No! I needed to take it up a notch. Make these things the most amazing pastry thingadooeys that you have ever put in your pie-hole! And I did. Cinnamon, lemon juice, and cream cheese icing take these from pretty apple pies to some sort of danish delight. Try these with your leftover pastry next time you bake. 
Comments: 0
Grilled Beef Wellington

Grilled Beef Wellington

Beef Was Never So Good

Posted on October 07, 2015
I've been wanting to try making Grilled Beef Wellingtons for a very long time. Like since I started this blog. But time, bravery, money, there were a lot of factors that prevented me from just doing it. This Thanksgiving, however, I wanted to do something  different, special, spectacular. This is my first time hosting Thanksgiving for the family, they deserve it after helping my husband and I into the new house. So, emboldened by my incredible kitchen, and with uber support from everyone, I did it. 

Wellingtons are expensive. Beef is getting more and more pricy, and tenderloin is through the roof. But if you're going to do this, you want to spend the money on quality. It is worth it. This meal shut the mouths of 8 people. They were so in awe of the flavors, I can't believe how speechless they were. Among these guests was my younger sister. If she is telling you about something, there is no stopping her! This did. 

You want to impress? Make this. It's not nearly as scary as you would think. I did not make up the recipe, but instead gained inspiration from Chef Gordon Ramsay's infamous recipe. You know the one. I took a few liberties when it came to the preparation, but followed his guidelines. He's actually a great teacher. 
Posted in: Beef
Comments: 0
Roasted Mashed Potatoes

Roasted Mashed Potatoes

With Paprika & Aged Cheddar

Posted on October 07, 2015
Roasted Mashed Potatoes With Paprika & Aged Cheddar are super simple but pack a huge punch. I know that my Irish Grandfather is weeping as he reads this because "potatoes are good on their own and don't need any help!" but let me tell you. Paprika, smoke, aged cheddar = help! You can make these ahead, which is what I did, and then finish them off on the grill while everything else is keeping warm. Also, having extras to share, reheat, and re-eat is so awesome. 
Posted in: Veggie & Fruit
Comments: 0
Spicy Roasted Sweet Squash

Spicy Roasted Sweet Squash

Spicy Roasted Sweet Squash

Posted on October 06, 2015
Spicy Roasted Sweet Squash is a fun and easy way to get your veggies in. The perfect autumn side dish that goes great with turkey or beef, or... well it goes with everything. This is my first time eating the Kabocha or Sweet Mama Squash. It's texture is like a potato slightly waxy, soft, and after getting kissed by smoke and roasting on the barbecue, it's sooooo sweet. Not like sugar sweet, but a lightly flavored sweet. 

 

If you're inexperienced with hard veggies, this one is HARD. Physically. You will need a good meat cleaver kind of knife, something that will get through a turnip or pumpkin. Thank goodness my husband was helping. He actually had a blast breaking through the gourd. And he used my avocado tool to scoop out the innards in a single swipe! Once sliced it's an easy season, and bake. 

Posted in: Veggie & Fruit
Comments: 0
Simple Roasted Heirloom Carrots

Simple Roasted Heirloom Carrots

Bright, easy, and delicious

Posted on October 06, 2015
Simple Roasted Heirloom Carrots are just that. Super simple. I needed a side dish to go with our Thanksgiving meal, something fast, simple, set and forget while I worked on the important main course. These carrots look like a showstopper, but you don't have to tell them how easy it was to make. They're buttery, and flavorful, and the bright colors of the purple and yellow carrots stand out in the field of regular orange ones so that people take note of the dish. You will run out. They're that good. 
Posted in: Veggie & Fruit
Comments: 0
Mulled Autumn Sangria

Mulled Autumn Sangria

The Full Taste Of Fall

Posted on October 06, 2015
Mulled Autumn Sangria is a light and festive version of sangria that you should serve at your next fall party. Its scent reminds people of cool days, brightly colored leaves, and hot beverages in front of the fire. This punch-ish spiced wine drink is perfect for gatherings and definitely gives a big impact when presented. 
Comments: 0
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