Recipes

Sun! Finally, the beautiful Spring sunshine has decided to grace us with its presence. This roasted broccoli is perfect served alongside BBQ pork chops. Who are we kidding, it's the perfect vegetable side dish for just about any meal thanks to the addition of Fix Hot Sauce. Crunchy, spicy and so delicious.

Spicy Roasted Broccoli

• 4 cups fresh broccoli
• ¼ cup mayonnaise
• 2 tsp. Fix Hot Sauce (or Sriracha)
• 1 tsp. soy sauce  
• ½ tsp. fresh squeezed lime juice

1. Pre-heat your oven to broil. Cut the broccoli into florets and in a steamer over an inch of boiling water, steam for 4 minutes, making sure it is still bright green and slightly firm.
2. Meanwhile, combine the mayo, Sriracha, soy sauce and lime juice – stir well. Toss the hot broccoli in the sauce to coat and transfer to a 9x13 baking pan.
3. Place the pan under the broiler for 3-4 minutes until it starts to brown and the sauce turns translucent. Stir, and broil for another 2 minutes or so until lightly browned & starting to crisp a little. Serve immediately

Thinking about grilling this weekend? These elevated mashed potatoes are the perfect accompaniment to a grilled steak & some fresh asparagus. Or try something new this Easter dinner, and serve these along side your ham or turkey?

Bacon and Blue Mashers

• 4 lbs.Russet Potatoes, peeled and quartered 
• 1 tsp Salt 
• ½ cup each Whole Milk & Sour Cream 
• ½ cup Crumbled Blue Cheese
• ¼ cup Butter, cut into chunks 
• ¼ cup Bacon, cooked crisp & crumbled 
• Salt & Pepper
• Chives, finely chopped

1. Place the potatoes in a 3 qt. Saucepan. Cover with cold water and add salt. Bring the potatoes to a boil.
2. Reduce heat to medium-low and continue cooking until fork tender. Strain potatoes.
3. Pour the milk and sour cream into the pot. Heat until steaming.
4. Return the potatoes to the pot and coarsely mash. Using a hand held mixer or whisk, blend the potatoes until creamy.
5. Add additional milk & the blue cheese, mix until the desired texture is achieved. Season with salt & pepper. Fold in the butter & bacon, garnish with chives. 

Author Jim Tobler did an article on Angie and her love for Cooking with Pulses in the April 2016 issue of Montecristo Magazine. You can read the full article here, but we've reprinted the recipe here for your convenience. Love pulses? Tell us your favourite uses and recipes in the comments!

We are just loving the versatility of our house made compound butters. There is SO much flavour packed into one little tub, and they are so much more than just flavoured butter.

Our truffle butter makes it incredibly simple to take an everyday weeknight meal like pasta, and elevate it to gourmet status. Incorporate these flavoured compound butters into your everyday recipes to create gourmet meals in your kitchen. Check out this recipe for truffle butter and mushroom pasta. It's the perfect weeknight meal. Stop by Well Seasoned to get yours, oh and some noodles while you're at it. We've got dinner covered!

Truffle Butter & Mushroom Pasta

Ingredients:

• 2 tbsp. olive oil
• 4 tablespoons Well Seasoned White Truffle Butter
• 1 small yellow onion, thinly sliced
• 1 clove garlic, minced
• 6 button mushrooms, sliced
• salt & pepper to taste
• 1 small handfull of fresh basil leaves, chopped
• 1/4 cup dry white wine
• 1/4 cup chicken broth
• 1/2 cup whipping cream
• 1/2 cup grated parmesan cheese
• 1 handfull of chopped parsley for garnish
• 1 lb. cooked pasta

Preparation:
Heat olive oil in a saucepan over medium-low heat. Add onion and garlic, cook until they begin softening then add mushrooms. Cook until onions and mushrooms are almost fully cooked. Add salt, pepper, basil, chicken broth and wine. Simmer until wine cooks off. Stir in the whipping cream and truffle butter, whisk to combine. Cook until sauce thickens, stir in Parmesan. Toss with hot pasta