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Sriracha Mayo Fish Taco’s

We love nothing more than taking unique flavours and creating simple and delicious dishes. These fish tacos pack a punch of flavour and a bit of heat – perfect for Cinco de “Mayo” celebrations or lunch and dinner any day of the week!

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Ingredients:

– 2 pieces fresh white fish (We used tilapia)

– 1 tablespoon Neal Brothers sriracha mayo

– 1/4 cup Neal Brothers organic blue tortillas

– 1/2 lime juice

– soft corn tortillas

– refried beans

– avocado for garnish

– cilantro for garnish

– salt and pepper to taste

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Directions:

1) Preheat oven to 400 degrees on bake.

2) Place white fish on a baking sheet over parchment paper.

3) Season fish with salt and pepper then squeeze lime juice over top.

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4) Spread Neal Brothers sriracha mayo over top to create a thin layer.

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5) Take 1/4 cup of Neal Brothers organic blue tortillas and place in food processor. Process until chips until fine.

6) Coat fish with crushed chips.

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7) Bake fish in the oven for 15 minutes or until cooked through.

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8) Place soft corn tortillas on a plate and spread refried beans over top.

9) Place fish on top and garnish with avocado and cilantro.

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10) Serve and enjoy!

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Cinco de “Mayo” Creamy Lime Slaw

Looking for a fun and delicious way to celebrate Cinco de “Mayo” (pun intended) this year? Try this creamy lime slaw made with our Neal Brothers all natural lime mayo. It’s simply delicious – bursting with colour and lime flavour!

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Ingredients:

– 1 cup shredded red cabbage

– 1/2 cup shredded carrots

– 2 green onions

– 1/2 lime juiced

– 1 tbsp. cilantro

– 1 jalapeno (remove seeds)

– 2 tbsp Neal Brothers lime mayo

– 1/4 cup olive oil

– salt and pepper to taste

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Directions:

1) Shred red cabbage and carrots and place in a mixing bowl.

2) Add chopped green onions, minced cilantro, and finely chopped jalapeno.

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3) Dress with lime mayo, olive oil, lime juice and salt and pepper to taste.

4) Combine all ingredients and toss.

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5) Top with cilantro garnish and serve.

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6) Enjoy!

 

Onion rings 1

Delhi-licious Onion Rings

Have you tried our incredible flavour packed Delhi-licious kettle chips? One bite and you’ll be hooked!

These kettle cooked potato chips are a staple in my pantry because they make for quick and tasty meals. I often crush them up and use in place of bread crumbs for meat or to top casseroles. Because they are already flavoured with natural Indian spices, and a hint of mango sweetness, you can skip the spice cabinet.

 These crispy onion rings are always a hit when friends come over and I will be making a couple batches for the super bowl this weekend.

Onion rings 1

Ingredients:
1 package of Vij’s Delhi-licious chips
1/4 cup of corn meal
1 cup of buttermilk
2 large spanish onions
Directions: 
Set rack in the top 3rd of oven and pre-heat to 450ºF.
Slice onions 1/2 in. thick into rings. Pulse chips and cornmeal in a food processor to form a fine flour. Pour into a mixing bowl and pour buttermilk into another. Dip 1-2 rings at a time in buttermilk first then press crumb mixture firmly into each ring (if it’s not sticking well, sprinkle some flour into the crumb mixture)
Place on a parchment lined baking sheet in a single layer and bake for 15 minutes. You may need to do 2-3 batches at a time.
I Serve mine with Neal Brothers Lime Mayo for dipping. The contrast of zesty lime, creamy rich mayo and spiced crispy onions will have everyone raving!

 

onion rings close up

onion rings dipped

Triple berry energy balls_NB_4

Triple berry energy bites

These little juicy bites are not only bursting with fruit flavour, but they are full of fibre and omega-3 fatty acids proven to increase energy. A great mid-afternoon pick me up with a hot cup of tea!

Ingredients:

1- 113g package of Fruit d’Or Organic Dried Triple Berries

1 cup of Earth’s Choice Organic Shredded Coconut

2 tbsp. of chia seeds

1/2 cup of whole walnuts

Triple berry energy balls_NB_1

Directions: 

Place dried triple berries into a bowl and cover with hot water. Let sit 10 minutes, drain water and put into a food processor. Add in all other ingredients and pulse until a very fine crumb mixture forms.

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Measure out 1-2 tbsp. portions and roll into a ball shape. Place on parchment paper to set.

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Store in an air tight container in the fridge or freeze for longer. Enjoy!

Triple berry energy balls_NB_4

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Southwest Twice Baked Sweet Potatoes

Looking to start 2015 off right? As promised, we will be sharing an array of delicious and healthy meals to enjoy this new year to help you stay on track! These twice baked sweet potato skins are not only nutritious but are so delicious! Enjoy!

Ingredients:

4-6 medium sized sweet potatoes (1/2 per person)

1/2 cup of Neal Brothers corn salsa

4-6 slices of all natural deli ham

1/2 cup of grated monterey jack cheese

Directions:

Pre-heat oven to 425. Pierce each potato a few times with a fork. Bake in oven for 50-60 minutes or until skin is soft to the touch. Remove and let cool. Cut each lengthwise and scoop flesh out into a bowl leaving 1/4 in. on skin.

skins scoop

To the remaining, add corn salsa and chopped ham. Mix to combine and spoon mixture evenly into each shell. Top with grated cheese and place back in the oven for 10 minutes.

skins before cheese

For the last couple of minutes, turn oven on broil and let tops get crispy -keep an eye on them! Serve with more corn salsa Optional:  sour cream and green onion.

skins

quinoa chili with chip in it

Vegetarian chili with quinoa

Happy September! I don’t know about you but as the weather begins to cool down, scarves come out and all I want are warm comfort foods. I can’t think of anything more comforting than a big bowl of hot chili. Chili is so versatile; it can be made spicy, mild, sweet, with or without meat. This particular recipe is a very healthy, vegetarian version packed full of protein and veggies!

I always keep a jar of my favourite Neal Brothers Organic Medium salsa on hand to throw into recipes because it adds delicious flavour, with just the right amount of spice.

To give this chili it’s flavour base, I combined a jar of salsa with Pacific’s sweet, organic baked beans and low sodium vegetable broth.

pacific and neal brothers salsa (vegetarian chili)

Ingredients:

1 jar of Neal Brothers Organic Medium Salsa (or any of your favourite from Neal Brothers!)

2 cups of Pacific vegetable broth

1 packaged of Pacific Organic Baked beans

2 carrots, peel and chopped into bite sized pieces

2 bell peppers chopped

1 white onion, chopped

2 cloves of garlic, minced

1/2 cup of dry quinoa, rinsed

1 can of kidney beans, drained and rinsed

1 tbsp. of chili powder

1 tsp. of cumin

chopped fresh cilantro

quinoa chili with chip in it

Directions:

In a large sauce pot, sauté all the veggies over medium heat with grape seed oil until slightly softened. Add in chili powder, cumin and sea salt. Add in salsa and broth and turn up heat to boil.  Once the liquid is boiling, add in the quinoa and stir. Reduce heat to med-low and simmer about 15- 20 minutes. The final step is to add the kidney and baked beans. Stir everything to combine and heat through (about another 5-10 minutes). Before serving, stir in chopped fresh cilantro.

We served ours with a dollop of sour cream, chopped green onion and Neal Brothers Organic blue corn chips with flax for dipping. yum!

quinoa chili with chip bowl

finished truffle egg salad

Gourmet truffle egg salad on rye

This isn’t your Grandmothers bland egg salad sandwich. This is a fancier, gourmet lunch meant to be served on dark rye or open face on crispy flat bread. The secret to taking this egg salad from blah to WOW is Neal Brothers new Truffle Mayo! This creamy spread is 100% natural and made with Free-run eggs.

truffled mayo

The woodiness from the black truffle have the ability to enhance all other flavours it’s paired with, making every bite that much more satisfying.

truffle egg salad sandwich

Ingredients:

6 eggs

1/4 cup of chopped fresh dill

1 scallion, thinly sliced

1 stalk of celery, thinly sliced

1 tbsp. of lemon juice

3 heaping tbsp. of Neal Brothers Truffle Mayonnaise

6 slices of dark rye bread or crisp breads

1 tsp. each of Sea salt and pepper

open face egg salad 2 -neal brothers truffle mayo

Begin by boiling the eggs for 10 minutes. Set aside to let cool completely.

Peel the shells and mash the eggs well with a fork. Add in all remaining ingredients and mix well. Serve spooned over toasted rye garnished with fresh dill.

Enjoy!

mango salsa

The holy guacamole

Guacamole is not only a crowd pleasing party dish, but a great addition to grilled chicken, fish or dolloped on tacos. We happen to think it’s a match made in heaven paired with our famous extremely tasty tortilla chips! This creamy guac has a surprisingly tangy flavour with the addition of Neal Brothers Tomatillo salsa and chopped fresh mango.

tomatillo

Ingredients:

4 ripe avocados

1/2 a cup of Neal Brothers Tomatillo salsa

1 cup of mango chopped into small pieces

2 scallions, thinly sliced

2 tbsp. of fresh lime juice

1 bunch of cilantro finely chopped

mango salsa ingredients

Mash avocados well until creamy. Add in all other ingredients and mix well.

mango salsa close up 1

Serve right away with your favourite Neal Brothers tortillas or let sit in the fridge for a bit to deepen flavours.

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stuffed peppers 2

Italian stuffed peppers

Something magical happens when you take ripe bell peppers and roast in a slow oven. They become soft, flavourful and create the perfect bowl for a hearty filling. Our filling is a combination of lean ground turkey, Italian herbs and lot’s of garlic all simmered in our sweet roasted pepper sauce.

Neal brothers roasted red pepper sauce

This balanced sauce is 100% natural and 100% delicious! Great for tossing with pasta, enhancing soups, stews or try it as a warm dipping sauce.

Ingredients:  

1 pound of ground turkey

4 bell peppers (any colour you like)

2 tbsp. of any Italian herb blend

3-4 cloves of garlic, crushed

1/2 red onion, minced

1/2 a jar of Neal Brothers Roasted Red Pepper sauce

1/4 cup of your favourite red wine (optional) you could also use vegetable broth

sea salt and fresh ground pepper

olive oil

Fresh grated parmesan for topping

Directions:

Begin by prepping your peppers. Cut each top off, and chop it into pieces. Cut each pepper lengthwise, remove ribs and seeds. Place peppers inside down on a parchment lined baking tray. Drizzle each pepper with olive oil, a sprinkle of sea salt and pepper. Bake in a 375° oven for 25-30 minutes.

Meanwhile, brown your ground turkey in a heavy sauce pan over medium heat. Once the meat is no longer pink, add in crushed garlic, minced onion, chopped pepper, a pinch of sea salt and pepper. Saute until the vegetables begin to soften (about 5 minutes). Add in wine (or broth if using that) and the roasted red pepper sauce. Let simmer covered over med-low heat for about 10 minutes.

To assemble the peppers:

Turn each pepper over on your tray and evenly distribute the turkey mixture into your peppers. Place back in the oven for 10 minutes. Remove from the oven, top each with grated parmesan cheese and place under the broiler setting for a couple of minutes (careful not to burn!)

Once the cheese is slightly brown and bubbly, remove from the oven. Serve with a green salad and dig in!

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smoked corn close up

Grilled corn with smoked salt and olive oil

Happy August everyone! With corn season upon us we had to share this fantastic recipe for our grilled cobs. If you haven’t experienced corn cooked this way it is definitely a must try! Grilling encourages the natural sugars found in the corn to concentrate, locking in moisture to create a juicy, sweet bite.

To make this side dish even more elegant, we rubbed the cobs with Oleum Priorat’s extra virgin olive oil and sprinkled with Cape & Herb’s Oak Smoked Salt.

smoked salt and oleum

This well balanced elixir is of superior quality winning Gold in the 2013 Los Angeles International Extra Virgin Olive Oil Competition. The olives are obtained from Arbequina, harvested by hand and naturally processed.

smoked salt corn

To Make this you will need:

Oleum Priorat extra virgin olive oil

Cape & Herb Oak Smoked Salt

6 ears of organic corn (1-2 per person)

Fresh flat leaf Parsley

Begin by shucking the corn to remove most of the husks. Leave a thin piece of husk to cover half the cob. In a dish, drizzle the olive oil over the cobs. Sprinkle all around with the smoked salt.

Grill the corn turning often to cook all sides evenly. This takes patience! While turning, brush the cobs with more olive oil. Once the corn begins to brown on all sides, remove from the heat (about 10-15 min.) Place on a platter and sprinkle with more smoked salt and chopped parsley. Serve hot!

corn with oleum