sweet citrus glazed salmon

Sweet Citrus Glazed Salmon

There is something so awesome about a buttery piece of salmon baked in a sweet sauce. This combo makes for an elegant dish served for friends or a family favourite dinner. With Neal Brother’s honey dijon vinaigrette you have a flavourful sauce or marinade ready to go anytime! Try it on chicken, in sandwiches, or as a dip with veggies too.

honey dijon dressing

Ingredients:

(Serves 2)

2 fresh, wild salmon filets (or 1 large cut into 2)

1/3 cup of Neal Brothers Honey Dijon vinaigrette

the juice and zest of 1/2 an orange

2 tbsp. of fresh flat leaf parsley, chopped

sea salt and pepper

Begin by Pre-heating your oven to 325º. Prep all your ingredients so they are ready to go.

Citrus salmon ingredients

In a mixing bowl, combine the honey dijon vinaigrette, orange juice, zest, chopped parsley and whisk.

ingredients in mixing bowl

Once the sauce in combined. Pour over salmon filets in a baking dish. For a deeper flavour, cover and let marinade for an hour or so in the fridge.

Salmon marinating

Bake in the oven for 35 minutes until cooked through but still tender. Once done, plate the salmon and spoon over the thickened, sweet sauce from the bottom of the dish.

I enjoyed mine with an orange spinach salad, brown rice and poured the sauce over everything- Delish!

Citrus salmon with rice

Happy cooking :)

Emily

 

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Chewy Trail Mix Cookies

Nothing is better than a sweet, chewy cookie and hot cup of chai tea in the afternoon. For this reason, I always have a freezer stocked with cookies. If you’re like me and can’t choose your favourite kind, these trail mix cookies are perfect for packing in flavour!

The base is Grainstorm’s stone-ground oatmeal cookie mix, packed air tight to maintain freshness and nutrients. With a hint of natural cane sugar, all you need to add is your binding agents and whatever else your imagination comes up with!

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To make these trail mix cookies you will need..

Ingredients: 

1/2 cup of Earth’s Choice organic coconut chips

1/2 cup of Fruit d’Or Organic dried cranberries

1/2 cup (or more if you are a chocoholic like me!) of TCHO organic 66% baking chocolate

1/2 cup of chopped natural walnuts

2 eggs

1/2 cup of melted coconut oil (I useed La Tourangelle unrefined)

2 tbsp. of Pacific vanilla almond milk

1 tsp. each of cinnamon and pure vanilla extract

trail mix pic

Start by pre-heating your oven to 350ºGet all ingredients prepped and ready to go.

chopped choc

Whisk eggs in a large mixing bowl. Add in cinnamon, vanilla, coconut oil and almond milk. Whisk to combine.

egg mixture

Add in 1 package of Grainstorm oatmeal cookie mix and slowly combine with a wooden spoon.

grainstorm

grainstorm added to egg mixture

Halfway through, add in all your trail mix ingredients. Mix well with a wooden spoon to combine.

Let sit for 30 min or longer to absorb liquid and soften the oats (resist urge to dig in)

cookie cough

Meanwhile.. Line 2 baking sheets with parchment paper and set aside.

Once the batter is ready to go, spoon out and flatten slightly on your cookie sheets making 24 even sized discs.

cookies on sheet

Pop in the oven for 12- 15 minutes. Let cool and savour every bite!

final cookie pic

Happy baking :)

Emily

 

 

green eggs and ham final product

Green Eggs and Ham

These mini omelettes are full of protein, and fresh green flavours! They are an inexpensive make ahead for breakfast on the go, or a quick meal during a busy week.

tomatillo salsa

To give these omelettes a punch of bright flavour I whisked in Neal Brothers Tomatillo salsa. This isn’t your average tomato based salsa! It has a deliciously tart taste with hints of jalapeno pepper and natural sweetness.

Ingredients: (Serves 3)

6 free-range eggs

1/3 cup of chopped green onion

1/3 cup of chopped or fresh cilantro

1/2 cup of Neal Brothers Tomatillo salsa

1/2 tsp. of sea salt and pepper

3 large slices of all natural deli ham

You will need a mixing bowl, whisk and a muffin pan

green eggs and ham ingredients

Start by pre-heating your oven to 350º and prep all ingredients ahead of time. Crack eggs into a large mixing bowl. Add in the salsa, chopped green onion, cilantro, salt and pepper. Whisk to combine. You can also blend the green onion, cilantro and salsa in a blender first if you want a finer texture.

green eggs and ham mixing bowl

Prep your muffin pan by lightly greasing 6 cups with oil. Slice each piece of ham in half and arrange in the muffin pan to cover the bottom and around the sides of each cup.

ham in cups

Evenly distribute the egg mixture into each ham cup filling almost to the top.

ham and eggs in cups

Once filled, pop into the oven and bake for 20- 23 minutes. Let cool completely, serve with more salsa, a light salad or slice of crusty bread!

green eggs and ham final product

Happy Cooking,

Emily :)

 

 

The Bomb-ba Beef Stew

The “Bomb-ba” Beef Stew

What makes this classic recipe the bomb is Laura Santtini’s Bomba XXX tomato puree. Made with triple concentrated tomatoes, rich red wine and a trio of veggies, it’s the perfect condiment to have on hand to enhance any dish!

bomba XXX

Ingredients:

1 pack (about 375g) of cubed lean Beef

1 can of diced tomatoes, ½ the liquid drained

1 white onion, chopped

3 cloves of minced garlic

2 medium parsnips, chopped

2 medium carrots, chopped

1 cup of fresh brussels sprouts (if using frozen, toss in during the last 10-15 minutes of cooking time)

11/2 tbsp. Each of chopped fresh Thyme/ sage

3 tbsp. of Laura Santini’s Bomba XXX (Flavour 21)

1 cup of red wine (or beef stock)

1 tsp. of sea salt and pepper

Directions:

Brown the beef in a large heavy pot with a bit of oil.

Browned beef, bomba beef stew

Meanwhile… prep and chop carrots, parnsips, garlic, herbs and wash brussels sprouts (if using fresh ones).

Bomba-beef stew, chopped veggies

Once the beef is browned, add the veggies, garlic and herbs to the pot and stir to combine. Let cook a few more minutes.

Bomba beef stew and veggies in pot

Once fragrant and beginning to soften, add in Bomba XXX paste and red wine (or beef stock). Stir again to combine.

adding bomba to pot

Bring the liquid to a boil, pop a lid on and reduce heat to simmer on low for 45-60 minutes until veggies are soft and beef is tender. If you find there isn’t enough liquid, add some water or more beef stock throughout cooking time.

Alternately, you could throw all ingredients into a slow cooker. Cook on low for 8 hours or on high for 4 hours.

Happy cooking!

Emily

The Bomb-ba Beef Stew

 

 

ramen noodle dish

Rice Ramen Coconut Curry Bowl

This recipe is simple, nutritious and incredibly delicious! Lotus rice ramen noodles are gluten free, vegan and ready in minutes and the Amaya coconut curry sauce ads a richness to the dish. Tastes great served warm or cool, this dish is the perfect option for any night of the week, any time of the year.

ramen noodle dish

Ingredients:

– 1 pack Lotus Foods Rice Ramen noodles (any flavour – in this recipe we used millet and brown and jade)

– 1 jar Amaya coconut curry sauce

– 1/2 eggplant

– 1/2 cup grape tomatoes

– 2 tbsp. chopped cilantro

– 1 brick tofu

– 1/4 cup goat cheese (optional)

– 3 tbsp. olive oil

– 1/2 lemon

– 1 clove garlic

– pinch of red chili flakes

– pinch of sea salt

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Directions:

Cut eggplant into thin slices and dress with olive oil, salt and pepper. Bake at 400 for about 15 minutes. Halfway through baking, turn eggplant slices over to bake on the other side.

Add 1 Ramen cake to 2 cups boiling water. When noodles begin to unfold after about 1 minute separate gently with a fork. Once fully soft, remove from water and strain noodles. Once strained, put into a bowl.

mixed noodles

Cut tofu into cubes and place in pan with a little bit of olive oil to avoid sticking. Add 2 tbsp. Amaya coconut curry sauce and toss. Let simmer until tofu is golden.

Once tofu is cooked add to the bowl of Ramen noodles and toss. Then add, lemon, garlic, cilantro, tomatoes, goat cheese and roasted eggplant to the mixture. Flavour with red chili flakes and sea salt then toss again.

mixing ramen

Serve warm or cold. Enjoy!

 

 

mexican mac and cheese gratinee

Mexican Mac & Cheese Gratinee

Spice up the traditional Mac & Cheese with a little Jalepeno pepper cheese. Add Neal Brothers Corn Salsa, Crushed Sweet & Smoky BBQ chips & Organic Blue Tortillas with Flax Seeds for a flavour combo that will make your guests say ole.

mexican mac and cheese gratinee

 

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6

 

Ingredients:

1/4 cup all-purpose flour

4 cups cold milk (3.5)

4-1/2 cups shredded jalepeno Monterey Jack Cheese, divided

6 cups cooked elbow macaroni noodles

2 cups  Neal Brothers Corn Salsa

1/2 cup Neal Brothers Sweet & Smoky BBQ chips, crushed

1/2 cup Neal Brothers Organic Blue Tortillas with Flax Seeds, crunched (extra for serving)

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Directions:

In medium saucepan whisk flour into cold milk until smooth; bring to boil over medium-high heat stirring constantly until slightly thickened (about 10 minutes).

Remove from heat, stir in 4 cups jalepeno cheese until melted and smooth. Stir in macaroni. Transfer to 2 litre baking dish; top with Neal Brothers Corn Salsa and 1/2 cup cheese then crushed Neal Brothers Sweet & Smoky BBQ Kettle Chips

Bake at 350F for 20 minutes or until cheese is melted and bubbly.

Serve with Neal Brothers Organic Blue Tortillas with Flax Seeds.

MB chicken skewers cropped

Maple Bacon Chicken Skewers

This is about as easy as it gets having the dip incorporated into the dish. These skewers are “Flavour Junkie” approved.

Having a big party? Make them into nuggets and use fancy toothpicks for serving.

MB chicken skewers

 

Prep time: 15 minutes

Bake time: 20 minutes

Makes: approximately 8 skewers

 

Ingredients:

1 lb. boneless skinless chicken breasts

1/4 cup Neal Brothers Creamy Caesar

1/4 cup minced parsley

1 bag Neal Brother Maple Bacon Kettle Chips

8-10 skewers

MapleBaconChips

 

Directions:

Preheat oven to 400F.

Slice chicken into 2×2-inch pieces.

In medium bowl combine chicken and Neal Brothers Creamy Caesar. Open bag of Neal Brothers Maple Bacon Kettle Chips and enjoy a handful taking you back to your childhood with the aroma of bacon wafting from the kitchen window…snap back into reality and add minced parsley to bag, shaking rigorously and crunching well; transfer to shallow dish.

Thread 3 pieces of chicken onto skewer and press into chip mixture; transfer to parchment-lined baking sheet and bake for 15 minutes or until golden and fully cooked.

 

fish and chip casserole

Fish & Neal Brothers Chip Casserole

In need of some comfort food to help warm you up? The classic tuna casserole has been dolled up with a couple of Neal Brothers staples. Serve in mini ramekins for an appetizer to delight or make it a mid-week “go to” meal!

fish and chip casserole

Prep time: 20 minutes

Bake time: 30 minutes

Serves: 6-8

Ingredients:

3 cups uncooked shell pasta

1 cup chopped carrot

1/2 cup finely chopped red pepper

1/4 cup frozen sweet peas

170g  canned tuna in water, drained and flaked

2 cups shredded white old cheddar cheese

1/2 cup Neal Brothers Creamy Caesar

1/2 cup sour cream

1/4 cup minced green onion

1 bag Neal Brothers Pink Salt or Pink Salt & Vinegar Kettle Chips, crunched

SaltVinegarChips Caesar Product Shot

Directions:

In large pot of boiling water, cook pasta according to directions, for the final 3 minutes of cooking add carrots; drain well and return to pot.

Add peppers, peas, tuna; stir well. Add cheddar, Neal Brothers Creamy Caesar and sour cream; mix well and divide mixture between oven-safe ramekins or baking dishes of your choice (works well in one 8×8 pan or six 1-cup or twelve1/2-cup ramekins).

Open bag of Neal Brothers Pink Salt & Vinegar Kettle Chips; eat a handful and savour the unbelievable taste that takes you seaside…snap back into reality and add the minced green onions to the remainder of the bag. Shake rigorously and crunch lightly. Evenly distribute the topping over tuna mixture.

Bake at 350F for 20 minutes or until heated through and cheese is melted.

Serve immediately.

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Neal Brothers Eggs Love to Salsa!

Everyone has their own staples they like to keep on hand in their fridge or kitchen cupboard. For us, we always make sure to have salsa on hand which can easily add flavour and fun to any meal! This recipe is simple, fast and nutritious – suitable for breakfast, lunch or dinner.

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Ingredients:

– 1 onion, diced

– 1/2 cup chopped mushrooms

– 4 eggs

– Cape Herb and Spice rainbow peppercorns

– 1 jar of Neal Brothers Salsa (we used corn)

– 4 whole beets

– 1 tbsp. chopped parsley

– 1/2 red pepper

– 1 box Pacific organic baked beans

– 2 tbsp olive oil

-1/2 lemon

– goat cheese (optional)

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Directions:

1) Eggs: Chop onions and mushrooms and sauté in a pan until soft. Whisk eggs and add mixture to the onions and mushrooms. Add Cape Herb peppercorns for flavour. Once eggs are cooked add in Neal Brothers salsa and combine with the eggs in the pan. Add as much salsa as desired.

2) Beet Salad: Boil beets until soft. Peel skin off beets once cooled. Cut beets into cubes and add to a bowl. Add goat cheese, red peppers, parsley and goat cheese to the beets. Top salad with 1/2 lemon and 2 tbsp. olive oil.  Toss until all ingredients are mixed together.

3) Pacific organic baked beans: Pour box of beans into a sauce pan and heat until beans are warm. Stir a few times until beans are warm enough for serving.

Add eggs, beet salad and beans to a plate for serving and enjoy!

 

 

 

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Spaghetti Squash Casserole w/ Neal Brothers Corn Salsa

We always love experimenting different ways of incorporating our products into recipes and especially love it when our consumers share their recipes using Neal Brothers products with us! Check out this mouth-watering and nutrient dense casserole dish by the lovely Ashley Raeanne Wood.  Follow her on twitter @raesunshinelife for more amazing health inspired recipes!

 Black Bean Spaghetti Squash Casserole

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 Ingredients:

1 spaghetti squash

1 Tbsp olive oil

4 garlic cloves, minced

1 onion, minced

½ cup corn kernels

2 zucchinis, diced

1 pepper, diced

1 bunch of green onions, diced

1 can black beans, rinsed

1 tsp chipotle chili pepper

1 tsp cayenne pepper

1 tsp chili powder

1 cup of ShaSha Co. spelt bread crumbs

1 package Daiya cheddar cheese strands

1 jar of Neal Brothers Foods All Natural Corn Salsa

SalsaNaturalCorn (1)

 

Directions:

Preheat oven to 350 degrees F

Cut spaghetti squash in half-length wise, scoop seeds out and place open face down on a baking sheet lined with parchment paper. Bake in the oven for 1 hour until edges are brown.

In a frying pan, heat oil. Add garlic and onions and sauté onions are translucent. Add zucchini, corn, pepper, beans and spices and stir to ensure that the spices are evenly distributed. Cover the pan and cook on medium for 25 minutes, stirring with a wooden spoon occasionally.

After the spaghetti squash has finished cooking, remove it from the oven to cool.

In a 9” x 13” pan, spread a thick layer of Neal Brothers Corn Salsa and smooth out evenly with a spatula. Scoop out the spaghetti squash and cover all of the salsa. Add the vegetable and bean mix and layer it on the spaghetti squash. Sprinkle a very light layer of Daiya cheese, followed by another thick layer of Neal Brothers Corn Salsa, using a spatula to ensure that everything is evenly covered with salsa. At this point, the jar of salsa should be empty. Cover the casserole with the spelt bread crumbs, another layer of cheese and then finally the green onions.

Cover with aluminum foil and bake for 45 minutes. Best enjoyed with Neal Brothers Salsa, avocado slices and fresh tomato slices.