Category Archives: Healthy Eating

Easy Entrees – Cherry BBQ Pork Chops with Sauteed Baby Bok Choy

29 Tuesday Jan 2019

Posted by in Cooking & Entertaining Ideas, Easy Entertaining, Entrees, Healthy Eating

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cherry bbq pork chops - plate - cropped

Cherry BBQ Pork Chops are rich in flavor, thanks to Brownwood Farms Cherry BBQ sauce.  This item was a new addition to our store this fall and quickly became a family favorite.  It’s unique flavor is delicous on pork, chicken and salmon – plus it’s all natural, gluten-free and made in the USA.  What’s not to love?

brownwood-farms-cherry-bbq-sauce

Cherry BBQ Pork Chops with Sautéed Bok Choy is an easy and healthy entrée for any day of the week.

Recipe:

Oven Roasted Cherry BBQ Pork Chops with Sautéed Baby Bok Choy
4          Bone-in Pork Chops
1 Tbls  Grape seed or Canola Oil
Salt & Pepper
1 Btl     Brownwood Farms Cherry BBQ Sauce (you’ll need about ½ bottle)

Sautéed Baby Boy Choy
16 oz.     Baby Bok Choy, washed
½            White onion, sliced thin – vertically (optional)
2 Tsp      Grape seed Oil
1 Tbls     Brownwood Farms Cherry BBQ Sauce
1Tbls      Gluten-free Tamari or Soy Sauce
Salt & Pepper to taste

Preheat oven to 375 degrees.  Spray baking sheet with cooking spray.

cherry bbq pork chops

Heat oil in an iron skillet over medium-high heat.  Season pork chops with salt & pepper on both sides.  Add to skillet – brown for 3 minutes.  Flip and brown the other size.  (You may have to cook the chops in two batches so you don’t over-crowd the pan.)

Transfer to a prepared baking sheet and brush with Brownwood Farms Cherry BBQ Sauce and bake for 15 minutes.  Flip the pork chops, heavily baste with the Cherry BBQ Sauce and roast for another 15-20 minutes, or until pork chops are cooked through (internal temp of about 145 degrees).  Cover with foil and let rest for 10 minutes.

cherry bbq pork chops 2

Prepare baby bok choy:  Heat skillet with 2 teaspoons of grape seed oil over medium heat.

baby bok choy

Add sliced onion (if using) and sauté for 4 minutes.  Add baby bok choy and sauté for 4 minutes.

baby bok choy 2

Add Cherry BBQ Sauce and Tamari Sauce.  Sauté for additional 3-5 minutes.

cherry bbq pork chops - plated

Serving suggestion:  Plate pork chops and baby bok choy with cauliflower rice or brown rice for a healthy meal.

Enjoy!

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

04 Sunday Nov 2018

Posted by in Easy Entertaining, Entrees, Healthy Eating, Salads, Soups & Stews

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Warm up your salad options for fall with this satisfying salad filled with thinly sliced prime rib, roasted butternut squash, cranberries, goat cheese and a delicious and light honey vinaigrette.

This is the perfect recipe to use up your leftover prime rib or steak; or just pick up some thinly sliced prime rib/roast beef from your deli counter for a quick and healthy weeknight meal.

The stars of the vinaigrette are local honey and B.R. Cohn Champagne Vinegar, which create the perfect blend of acidity and sweetness.

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

1 Butternut squashed peeled and diced (or an 11oz package pre-diced)

1 Tbl. Olive oil or Avocado Oil

1/2 tsp. Kosher or Sea Salt

1/4 tsp. Freshly ground Black Pepper

6-8oz. Thinly sliced prime rib, steak or deli roast beef

1 pkg Mixed Greens or Baby Spinach

1/3 cup Dried Cranberries

1/3 cup Chopped Pecans

1 Small Shallot, thinly sliced (optional)

2 oz. Goat Cheese, crumbled

Honey Champagne Vinaigrette

1/3 cup Olive Oil (we use B.R. Cohn)*

1/3 cup B.R. Cohn Champagne Vinaigrette*

1/2 tsp Kosher or Sea Salt

1/4 tsp Freshly ground Black Pepper

Preheat oven to 425 degrees. Arrange butternut squash on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 20 minutes (stirring once after 10 mins).

Prepare the vinaigrette by combining all in a magic bullet and blending; or hand whisk vigorously in a small bowl.

On a platter, or large salad bowl, arrange salad greens, butternut squash, cranberries, goat cheese and steak. Sprinkle over pecans and shallots. If serving immediately drizzle over vinaigrette. Or wrap with plastic wrap and refrigerate salad until ready to serve.

Enjoy!

*B.R. Cohn Champagne Vinegar and Olive Oil can be found at a la Maison. For more information, or to order please call 315-440-6637.

Salad of the Week… GC Quinoa Tabbouleh

29 Saturday Sep 2018

Posted by in Healthy Eating, Salads, Soups & Stews

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A good friend of mine tells his kids, there are “GC’s and BC’s” – good choices and bad choices that you have the option to make every day.

This statement is true in so many areas of life, including what we choose to eat. Well, I have to say that this quinoa tabbouleh is a GC! A good choice full of healthy quinoa, vegetables and olive oil. It nourishes your body with antioxidants, omega 3 fatty acids, vitamins, fiber and protein.

Quick and easy, it was the Salad of the Week for me, and makes a light and healthy lunch that is ready and waiting in your frig.

Quinoa Tabbouleh

  • 1 cup Quinoa (cooked per package directions)
  • 1/2 tsp. Kosher or Sea Salt
  • 1 One Seedless English Cucumber (cut into 1/2 pieces)
  • 1 Pint of cherry or grape tomatoes
  • 2/3 cup Chopped Flat Leaf Parsley
  • 1/4 cup Chopped Fresh Mint
  • 2 Scallions, sliced

Lemon Vinaigrette

  • 3 Tbl. Fresh Lemon Juice
  • 1 Garlic Clove, minced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 tsp. Kosher or Sea Salt
  • 1/4 tsp. Black Pepper

Prepare quinoa & 1/2 tsp salt per package instructions. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Prepare the dressing by adding the lemon juice and garlic to a small mixing bowl. Slowly whisk in the olive oil. Season with the salt & pepper.

Add the quinoa, cucumber, tomatoes, parsley, mint and scallions

to a bowl. Toss together and then drizzle over the lemon vinaigrette. Gently toss again. Garnish with additional Parsley if serving immediately, or refrigerate and serve at your leisure.

Our Favorite Things… Chasseur Cookware

25 Thursday Jan 2018

Posted by in #easy entertaining, #kitchen, #pantry, Healthy Eating, Our Favorite Things...

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We don’t carry a lot of cookware in the store, so I wanted to be sure we had a product on our shelves that was versatile and a good option for healthy cooking… cast-iron definitely fits the bill.

I absolutely love this Chasseur enameled cast-iron cookware – it’s not only beautiful but so practical!

store display kitchen 1-18-18 2

Enameled cast-iron is ideal for grilling, simmering, roasting or simply for re-heating, thanks to its impeccable design and quality:

  • Distributes heat evenly, for slow cooking and saving energy
  • Resistant to high temperatures
  • Absorbs and retains heat to keep food hot
  • Durable and hard-wearing
  • It’s truly a work-horse in the kitchen that you’ll reach for time and again for soups, stews, braised meats… the list goes on and on!

store display kitchen 1-18-18 3

Double layer of enamel, black on the edges to protect from corrosion – stylist on the outside.  Pretty and practical!

 

For more information about Chasseur cookware or to order, please call Michele at 315-440-6637 or send an email to mgraham.alamaison@yahoo.com.

Easy Korean BBQ Pineapple Pork Lettuce Wraps

19 Friday Jan 2018

Posted by in #easy entertaining, #gluten-free, Cooking & Entertaining Ideas, Entrees, Healthy Eating, Recipe of the Week

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Love this quick and easy fusion of flavor… a little Asian with a little Hawaiian barbecue.  A delicious and healthy weeknight option or a casual gathering with friends.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic

Serves 6-8

Pork & Pineapple Recipe

  • One medium sweet onion, sliced vertically
  • 3 pounds of pork tenderloin
  • ½ teaspoon salt & pepper
  • ½ teaspoon ground ginger & garlic
  • 1 tablespoon Napa Valley Naturals dark sesame oil*
  • 1/2 cup canned crushed pineapple with juice
  • 1/2 cup Urban Accents Korean BBQ Taco Simmer Sauce*
  • 2 teaspoons Sriracha (optional)
  • Additional 1/2 cup of UA Korean BBA Taco Simmer Sauce* to add at end of cooking

Grilled Pineapple

Grilled Pineapple

  • 8 fresh pineapple rings – Canned pineapple works here too!

 

Lettuce Wrap Recipe

  • Butter or Iceberg Lettuce Leaves (12 large leaves)
  • Angel hair coleslaw mix
  • Shredded carrots
  • Greens onions
  • Grilled pineapple
  • Cauliflower rice or Steam White Rice (Optional)
  • Bourbon Barrels Foods Smoked Sesame Seeds*
  • Urban Accent Korean BBQ Taco Simmer Sauce* (to drizzle)
  • Sriracha Sauce (to drizzle)
  • Steamed Rice (optional as a side or in the lettuce wraps)

 

 Directions

  1. Season pork with salt & pepper. Place the pork and pineapple recipe ingredients in the slow cooker on low for 6-8 hours.
  2. Grill Pineapple –Spray grill pan with cooking spray. Grill 5 mins on each side or until nice grill mark on both sides.   (Alternative methods bake pineapple rings at 425 until caramelized (about 8 mins).
  3. Shred cooked pork and return it to the slow cooker – add extra ½ cup Korean BBQ Simmer Sauce. Cook on low for another 20-30 minutes or until heated through.
  4. Assemble the lettuce wraps as noted in the recipe above. Top with bourbon smoked sesame seeds and serve with steamed rice.

Korean-Pineapple-Pork-Lettuce-Wraps - my pic2

Additional Notes:

To make this in the slow cooker, add the pork + the marinade to the bowl of your slow cooker. Cover and cooking on high for 4-5 hours and on low for 6-8 hours. Finish the recipe as directed.

 

Swap out the lettuce for corn or flour tortillas – this recipe also make great pork tacos.

         

*Find these fine ingredients at à la Maison at 25 Syracuse Street, Baldwinsville, NY  13027.  Or call 315-440-6637 to order.

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

05 Thursday Oct 2017

Posted by in #gluten free recipes, #gluten-free, Appetizers, Cooking & Entertaining Ideas, Healthy Eating, Recipe of the Week, Triple Play Recipes

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Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Fig Balsamic Vinegar Triple Play: Recipe #2 – Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette

04 Wednesday Oct 2017

Posted by in #gluten free recipes, Healthy Eating, Lunch Recipes, Recipe of the Week, Triple Play Recipes

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I often start the week off by making a batch of healthy grains and a big salad to make weekday lunches easy and healthy.  (I’ve definitely learned that if I have to make last minute lunch choices on the go, they often are not very healthy).

Autumn Harvest Rice Bowl 3

This week, I’m reaching for my Fig Balsamic Vinegar to bring rich flavor to Triple Play Recipe #2:  Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette.  My grain bowls tend to go heavier on the veggies then most, adding  added fiber, nutrients and antioxidants.

Autumn Harvest Rice Bowl 1

Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette
1  Cup        Brown Rice or Brown Rice Blend
1 3/4 Cups Vegetable or Chicken Broth (low sodium)
4 Cups       Butternut Squash (1” cubes)
3 Tbls.       Extra Virgin Oil Olive*
¼ Tsp.       Chili Powder
¼ Tsp.       Cinnamon
14-15 oz.   Bag of Pre-Shredded Brussel Sprouts
Salt & Pepper to taste
1                 Large Apple (cubed) – I like Gala for this
4 oz.           Maple Cheddar Cheese or Sharp Cheddar (cubed)
½ cup        Pepitas or Almonds (raw or honey roasted is great too)
½ cup        Dried Cranberries

Fig Balsamic Vinaigrette
4 Tbls       Orange Juice
4 Tbls       Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil*

Add rice and broth to a medium saucepan then bring to a boil – prepare per rice package instructions.  (Left over rice is also great for this recipe).

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Preheat oven to 400 degrees. Place butternut squash cubes in a bowl – toss with 1½  tablespoons of olive oil, the chili powder and cinnamon. Salt & pepper to taste.  Toss together then place on a parchment lined baking sheet. Roast until tender- a total of about 15-20 minutes (stirring after 10 mins).

Next, add shredded brussel sprouts, remaining 1 ½ tablespoon of olive oil, along with salt & pepper to taste, to a bowl and toss together (you can use the same bowl that you tossed the squash in). Place on a second parchment lined baking sheet and put in the oven when you stir the butternut squash- roast both for another 10 minutes or until brussel sprouts are lightly brown and tender.  Cool for about 5 minutes.

Autumn Harvest Rice Bowl - roasted veg

Combine all the rice bowl ingredients in a large bowl and lightly toss – then mix in ½ of the Fig Balsamic Vinaigrette.

Garnish with additional nuts & dried cranberries.  Serve immediately or chill for later.  Store in refrigerator for up to 5 days.

Autumn Harvest Rice Bowl 6

Save additional vinaigrette to use when serving rice bowls and for your favorite mixed greens salad.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.