SHRIMP IN BASIL OIL and $30 OFF 5 Course Dinner at Peller Estates

I hope everyone had a fantastic Thanksgiving with family and had lots to eat!  We're all ready for some lighter weight easy fast food to make now.  This recipe won't disappoint.  It works great as an appetizer, or as a light main.  You can even double or triple it up and freeze portions and re-bake it like you would shrimp from a box from the grocery store.  Recipe to follow down below.

You also may not want to cook anymore and just dine out.  Peller Estates is one of my man and mines favourite places to go to for a special occasion dinner.  We generally indulge in their 5 course or 7 course tasting menu paired with wine.  You have no idea what you are going to get until it comes out, and everything has always been fantastic, even if it would have been something I normally would have shied away from.  Click here to view their menu.  Their 5 course tasting menu is usually $89 and is $30 off for the remainder of October with code 'four star', which makes it only $59 (amazing)!!!

Shrimp in Basil Oil:

Ingredients:

• a bag of shrimp (whatever size you would like, I usually use 31/40)
• 3 garlic cloves, minced
• 1 package of basil leaves, chiffonaded
• 1/4 cup olive oil
• fleur de sel

Directions:

• Peel shrimp and cut in half up the back lengthwise.
• Toss together with the garlic, basil leaves and olive oil and marinate until ready to use (at least one hour).
• Place shrimp cut side up on a parchment paper lined (makes for much easier cleanup) baking sheet.  Drizzle any remaining marinade over top.  Sprinkle each shrimp with fleur de sel.
• Place in a 350 degree oven for about 20 minutes (all ovens are different) until lightly browned and cooked.
• Enjoy!

 

Bon Appetit!

xo, Alysha

Freezing Your Herbs and Some Pesto Recipes

Well, it looks like our scorching days and nights are coming to an end.  So it's time to start taking a look at all your herbs before they die.

Rosemary, thyme, and oregano freeze great by simply putting in an airtight ziploc baggie in your freezer, and using it whenever you need it.

Sage freezes alright rolled in wax paper, but does not crisp up afterwards if that is what you are after.

Chives also freeze alright, but wilt a little.  It works well in sauces or dips, but not so well as a stand alone.

Your mint is very hardy and will last well into the fall.  Have a cup of tea with it by simply adding a handful of leaves to some boiling water in a mug, and scoop out the leaves when desired strength is reached.  You can sweeten it as well if you like, but I enjoy it as is.

Make sure you use up all that dill if you still have some, or make some tzatziki with it.

You can place your cut basil in a cup with water on your windowsill.  It will sprout        and continue to grow and thrive, so you can use it at will. 

Use your parsley up!

OR.....

Make some pesto with either your basil or parsley and use it within a week, or freeze it in ice cube trays and transfer to airtight baggie for future use.

Classic Pesto:

• 2 cups loosely packed fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves peeled garlic
• 1/2 cup freshly grated parmesan cheese
• Chop in a food processor until it resembles a paste.
• With the machine running, slowly pour 1/2 cup olive oil through the top hole.
• Add sea salt and pepper to taste.

Arugula, Parsley and Almond or Walnut Pesto:     

• 1 1/2 cups fresh arugula
• 1/2 cup packed parsley
• 1/4 cup almonds or walnuts
• 1/4 cup freshly grated parmesan cheese
• 1 clove peeled garlic
• Chop in a food processor until it resembles a paste.
• With the machine running, add 1/4 cup lemon juice, followed by slowly pouring 1/4 cup olive oil through the top hole.
• Add sea salt and pepper to taste.

I hands down prefer the arugula / parsley version, plus the greens and the nuts are a much cheaper version!

Bon Appetit

xo, Alysha

MEDITERRANEAN TURKEY BURGERS

These have been a staple in my house for many years now.  They are particularly excellent during the summer.  Feel free to put a bun around it, but I like it without (don't worry, I am a big bread eater, I just for some reason love a fantastic burger    as is!).

Ingredients:

• 1 egg
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup dry bread crumbs
• 1 tsp
• 1/2 tsp salt
• 1 lb ground turkey

Toppings:

• Sliced mozzarella cheese, be it from the block, or fresh buffalo mozzerella
• Tomato slices
• Fresh basil leaves
• Olive oil, balsamic vinegar and freshly ground black pepper

Directions:

• Combine all of the ingredients in a bowl, and divide into four patties.
• Cook 'em
• Top with toppings, and enjoy!

Makes 4 burger patties

Do yourself a favour, and double, triple, quadruple this recipe!  They freeze great, simply wrap each individual patty with wax paper, and freeze in an airtight bag.

Bon Appetit!

xo, Alysha

PEACH PROSCIUTTO DIP

We had this dip this past weekend while my cousins were over for dinner.  It was     TO DIE FOR.

I should have taken a picture during the eating process to show you just how delectable the inside was.

Ingredients:

• 2 cups ricotta cheese
• 1/4 tsp salt
• 3oz sliced prosciutto, ripped into pieces (or whatever amount you have around)
• 3 very ripe peaches, diced
• handful of small basil leaves, ripped
• a drizzle of store bought balsamic syrup
• coarsely ground black pepper to taste

Directions:

• Combine ricotta and salt in a food processor and blend until mixture is very smooth.
• Spread evenly into a wide shallow bowl or glass pie plate.
• Sprinkle prosciutto over top evenly.
• Top with peaches.
• Cover and chill to refrigerate at least 1 hour.  (I wouldn't leave it overnight, it starts to break down.
• When ready to serve, scatter with basil leaves, drizzle with balsamic syrup, and grind black pepper overtop.
• ENJOY!!!!

Makes approximately 3 cups.

I served it on toasted pita points, but you could serve on just about anything (make sure it is strong enough, the dip was quite heavy) you can come up with....or even just eat it by the spoonful, it was that good!  I slice my pita's, brush with olive oil, and scatter either black pepper and an herb mix over top, or use Herbamare zesty sea salt mix, and bake for about 5 minutes at a 350 degree oven, or until your desired crispness is reached.

Because it is peach season, and they are sooo good right now, I have been stocking up and flash freezing them to put in my freezer for future use.

I will use them to make this dip, maybe a crumble, and mostly for in my morning smoothies until they run out.

I also buy the large cartons of ricotta cheese, and freeze the remainder for future use, because it turns so quickly after opening.

Bon Appetit!

xo, Alysha