Easy Entertaining, Entrees, Healthy Eating, Salads, Soups & Stews

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

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.

Healthy Eating, Salads, Soups & Stews

Salad of the Week… GC Quinoa Tabbouleh

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.

Cooking & Entertaining Ideas, Desserts, Events

Refreshing Gluten Free Lemon Bars

These gluten-free lemons bars are so refreshing and a delicious addition to your spring dinner or party menu.  I’ve made them gluten-free but you can easily change the flour to regular AP flour if you choose.

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Gluten Free Lemon Bars 

Crust

  • ¾  cup Almond Flour
  • ¾  Blends by Orly Gluten Free Flour Blend* (London Blend) or your favorite Gluten Free AP Flour
  • 1/2 cup granulated sugar
  • 1/2 cup cold salted butter, cut into pieces
  • 1 tablespoons water

 Filling

  • 1 cups sugar
  • 1/2 cup fresh lemon juice
  • Zest of one lemon
  • 4 eggs, lightly beaten
  • 1/4 cup Brown Rice Flour or Blends by Orly Flour Blend

Heat Oven to 350F. Line a 9×9 baking dish with parchment paper and lightly spray with nonstick spray.

In a medium bowl, combine flour and sugar. Using a pastry blender or two butter knives, blend until a crumbly mixture results. Add water one tablespoon of water.  Press mixture into the bottom of the baking dished ensuring that you go up the sides of the pan slightly (this will help hold the lemon mixture).  Bake for approximately 25 minutes until slightly golden and set.

 In a mixing bowl, using an electric mixer, blend the sugar lemon juice, lemon zest together.  Beat in the eggs until smooth.  Pour mixture over the hot crust.

Bake 24-26 minutes or until set in the middle. Let cool on the counter and then refrigerate for a couple of hours.

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To serve, cut into squares and sprinkle with powdered sugar.

Store leftovers in the refrigerator… Enjoy!

*Find Blends by Orly at a la Maison or call 315-440-6637 to order.
#easy entertaining, #gluten-free, Cooking & Entertaining Ideas, Entrees, Healthy Eating, Recipe of the Week

Easy Korean BBQ Pineapple Pork Lettuce Wraps

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.

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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.

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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.

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

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

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.

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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.

#eating healthfully, #gluten-free, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Easy Entertaining… Panko Crusted Pork Tenderloin with Mustard & Horseradish

Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

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Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

panko-crusted-pork-tenderloin-with-mustard-and-horseradish

Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.

 

#eating healthfully, #gluten-free, New at à la Maison, Our Favorite Things..., Recipe of the Week

Our Favorite Things… Blends by Orly Gluten Free Flour Blends

blends-by-orly-group-pic-1Gluten free baking is a breeze with Blends by Orly… 4 different artisan gluten free flour blends (London, Manhattan, Tuscany, and Sydney) which have become a staple in the Graham home.

What makes Blends by Orly unique is that it’s comprised of multiple different blends of gluten free grains  custom created to give bakers the most perfect results whether they’re creating bread, pizza dough, cake, cookies, biscuits, pancakes, or a pie crust. (I actually just ordered a new bread maker which I can’t wait to test out, and  Blends by Orly bread flours perform wonderfully in bread makers on the gluten free setting).

These amazing blends are a 1 to 1 replacement for wheat flour in any recipe, and are made with the highest quality wholesome gluten free ingredients, including quinoa, sorghum, millet, and brown rice, and they contain no sugar or additives. They’re also Kosher and Non GMO certified, Nut Free, Vegan and Corn Free.  Plus each bag comes with a recipe on the back – however, these flour blends will work beautifully in your favorite recipes!

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Orly’s recipe for Coffeecake Muffins… delicious!  Nobody would guess these were gluten free.

Orly’s Gluten Free Coffee Cake Crumb Muffins

Cake:

1 2/3 cups (215 grams) Sydney Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) sour cream or plain yogurt (I used greek yogurt)

Crumb Topping:
1 tablespoon cinnamon
1 1/2 cups (200 grams) Sydney Blend
1 1/3 (215 grams) white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (210 gram) melted butter

 

Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper cups.

Mix: Mix together the Sydney Blend, sugar, cinnamon, baking powder, baking soda and salt.   Then add the melted butter and use your hands to rub the butter into the dry mixture.  Mix all ingredients together until the texture is crumbly.  In the bowl of your stand mixer with the paddle attachment, beat the butter until softened (about 1 minute). Gradually add the sugar and cream together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until fully incorporated.

Bake: Spoon or pipe the batter to fill ¾ of the muffin cups.  Fill the rest of the cups with the crumb topping on top of the batter. Bake for about 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

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Find Blends by Orly at a la Maison in Baldwinsville, or call 315-440-6637 to order.

Cooking & Entertaining Ideas, Recipe of the Week

Cookies Continue!… Gluten-free Berry Shortbread Cookies

A family favorite at our house is Berry Shortbread Cookies – or as my brother calls them, “Jelly Goodness”. I have been making these cookies for about 15 years, but after discovering that I was gluten intolerant a year ago, I needed to revamp the recipe so I could still enjoy these amazing cookies myself.

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Here is a gluten-free version that everyone will enjoy!

Gluten-free Berry Shortbread Cookies
1/3 cup granulated sugar
5 tablespoons butter, softened
1 ½ teaspoons vanilla extract
1 large egg
¾ cup buckwheat flour
¼ cup tapioca flour
2 tablespoons cornstarch
¼ teaspoon baking powder
¼ teaspoon sea salt
½ cup berry preserves, jam or compote

Glaze
¾ cup of powered sugar
1 ½ tablespoons of lemon juice
½ teaspoons almond extract

1. Preheat Oven to 375 degrees.
2. Beat granulated sugar and butter until light and fluffy. Blend in egg and vanilla.
3. Mix dry ingredients together in a bowl and whisk. Mix dry mixture together with sugar mixture.
4. Turn dough onto a floured surface. Divide dough in half and gently roll into a 12 inch log (dough will be very soft). Place on a baking sheet lined with parchment paper and using your finger, make a ½ channel in the middle of the log. Spoon jam into the center of the logs.
5. Bake at 375 degrees for about 20 minutes or until lightly brown. Slide parchment with cookie logs onto a cutting board (it’s so much easier to just slide the whole piece of parchment to the cutting board.) Immediately cut the log at a diagonal into individual cookies (about an inch wide).
6. Whip together the powered sugar, lemon juice and vanilla extract. Drizzle over the cookies. Continue to cool cookies.

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Enjoy my friends!!!

Cooking & Entertaining Ideas, Events

Eating Healthfully… Tex Mex Casserole from Oh She Glows

The kitchen is filled with southwestern aromas this morning…

Stop into our Baldwinsville store today as we continue to feature recipes from our October featured cookbook, “Oh She Glows” by Angela Liddon.

Enjoy a taste of Tex Mex casserole from 11:30am – 2:00pm. You’ll also have the opportunity to sample a selection of the salsas we carry as well!

Healthy and delicious awaits you at `a la Maison today!

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