Steak with Balsamic Butter Sauce

Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
Steak with Balsamic Butter Sauce
Print Recipe
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    2 people 10-15 minutes
    Cook Time
    12-15 minutes
    Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
    Steak with Balsamic Butter Sauce
    Print Recipe
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      2 people 10-15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: people
      Instructions
      1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
      2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
      3. Remove steaks to a plate and cover with foil.
      4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
      5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
      Recipe Notes

      Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

      Almond Peaches


      Almond Peaches
      Print Recipe
        Servings Prep Time
        8 peach halves 20-25 minutes
        Cook Time
        40-50 minutes
        Servings Prep Time
        8 peach halves 20-25 minutes
        Cook Time
        40-50 minutes
        Almond Peaches
        Print Recipe
          Servings Prep Time
          8 peach halves 20-25 minutes
          Cook Time
          40-50 minutes
          Servings Prep Time
          8 peach halves 20-25 minutes
          Cook Time
          40-50 minutes
          Ingredients
          Servings: peach halves
          Instructions
          1. Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
          2. Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
          3. Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 40-50 minutes until peaches are tender and crumble is golden and crisp.
          4. Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.

          Tarragon Chicken Cutlets

          Tarragon Chicken Cutlets
          Print Recipe
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Servings Prep Time
            3-4 people 20 minutes
            Cook Time
            20 minutes
            Tarragon Chicken Cutlets
            Print Recipe
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Servings Prep Time
              3-4 people 20 minutes
              Cook Time
              20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
              2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
              3. Reduce heat to medium and add 1 tbsp of butter to the pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and remaining butter, small chunks at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

              Baked Apple Cranberry Oatmeal


              Baked Apple Cranberry Oatmeal
              Print Recipe
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Servings Prep Time
                8-10 people 20 minutes
                Cook Time
                25-28 minutes
                Baked Apple Cranberry Oatmeal
                Print Recipe
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Servings Prep Time
                  8-10 people 20 minutes
                  Cook Time
                  25-28 minutes
                  Ingredients
                  Baked Oatmeal
                  Topping
                  Servings: people
                  Instructions
                  Baked Oatmeal
                  1. Preheat oven to 350℉.
                  2. In a medium bowl whisk together milk, eggs, brown sugar, vanilla and spices.
                  3. Peel and core apples, cut into 1/2" chunks, add to bowl. Whisk in oatmeal and baking powder. Stir in dried cranberries and nuts. Pour into a greased 9"x9" or 7"x11" baking dish.
                  Topping
                  1. Combine all ingredients until crumbly using a fork, pastry cutter or mini food processor. Sprinkle evenly over oatmeal.
                  2. Bake for 25-28 minutes until set and golden in colour. Remove from oven and allow to cool for 10 minutes before serving. Serve warm with milk, cream, or yogurt.
                  Recipe Notes

                  If opting for gluten free, pulse 1/4 cup large flake oatmeal in a grinder until broken down and flour like or use gluten free flour.

                   

                  Chocolate Coconut Nut Bars

                  Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
                  Chocolate Coconut Nut Bars
                  Print Recipe
                  A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                    Servings
                    1 9"x13" pan
                    Servings
                    1 9"x13" pan
                    Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
                    Chocolate Coconut Nut Bars
                    Print Recipe
                    A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                      Servings
                      1 9"x13" pan
                      Servings
                      1 9"x13" pan
                      Ingredients
                      Base
                      Filling
                      Servings: 9"x13" pan
                      Instructions
                      Base
                      1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
                      Filling
                      1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
                      2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
                      Recipe Notes

                      Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.