I recently had the opportunity to attend a promotional event put on by Zwilling and J.A. Henckels. If you are like me you know that J. A. Henckels is a knife company but I was quick to learn that they recently aquired the Zwilling company and now represent many different lines of cookware, bakeware and knives.
The event was a lot of fun and delicious.
There were four stations set up, each one showcasing a different type of kitchen personality, a chef demonstrating a dish to match while at the same time showing off one of their kitchenware lines. The first station was called "Le Gourmand" with a chef preparing honey soy and ginger glazed salmon using Zwilling Pro knives with special formula stainless-steel blades. The second station was called "The Busy Bee" where a chef was making the most amazing macaroni cheese baked in Staub ceramics. Staub ceramics are made in France and are available in 4 different colours. The multi-sized serving dishes feature ergonomic handles and a polished base that will not scratch. The third station, titled "The Grill Master" featured a chef at a bbq grilling steak and asparagus. This was my most favourite station and was the inspiration behind my featured recipe in this post. The chef at this station demonstrated Miyabi knives, in particular the 6000MCT Artisan Collection which boasts blades with highly polished hammered finishes and extremely sharp blades. "The Sweet Tooth," the fourth and final station showcased Demeyere, a technology based cookware line that ensures each cooking vessel delivers perfect results through superior construction. The chef at this station was preparing crepes with flambeed pineapples.
Things just kept getting better and better! The entire event took place at a beautiful home with the stations set up throughout the main floor and backyard. The gift bag unfortunately did not include any cookware but after the education I received and the full stomach I left with I cannot complain.
There is something about summer that makes me crave steak on a salad. After tasting the grilled steak and asparagus I knew I wanted to create something similar. This Steak, Avocado and Rice Noodle Salad is a delicious combination of heartiness, creaminess and tartness. Besides being delicious this recipe is also ready in 15 minutes. The salad is served at room temperature so it is the perfect meal for a weeknight or entertaining, or entertaining on a weeknight. It can be prepared in advance or done at the last minute. Get ready for your new go to summer meal.
Ingredients:
For steak, heat a pan on high heat until very hot and smoking. Season steaks generously with salt, pepper and drizzle with oil. Rub oil, salt and pepper onto both sides of steak with your fingers and cook in hot pan 1-2 minutes each side, depending on thickness and how rare you like your steak. Take steak out of pan, place on plate and cover with tin foil. The steak will continue to cook so take it out of the pan when it is more rare than you like it.
Mix ingredients for noodle sauce together in a small bowl.
Fill a medium size pot with water and bring to a boil. Add rice noodles and cook for 1-2 minutes. Drain in colander and rinse with cold water to stop noodles from cooking. Drain noodles very well. Toss noodles with noodle sauce and set aside.
Slice avocados, mix with juice of 1 lime. Set aside.
Combine ingredients for salad dressing in a small bowl.
Slice steak into 1/2 inch slices.
For salad: Place noodles mixed with sauce on a large platter. Top with slices of steak and avocado slices. Drizzle lightly with salad dressing. Save remainder of salad dressing for anyone who wants to add extra on their own plate. Top platter with chopped cilantro and crushed cashews. Serve.
To prepare in advance: Make dressings ahead of time and keep in fridge until ready to use. Boil noodles, rinse with cold water and keep in colander until ready to use. Grill steak and keep warm by covering it with tinfoil.
Looking for the perfect dessert to end this meal? Try my Lemon-Lime Cream Pie Recipe. It is quick, easy and refreshing.
Want to try another fabulous summer recipe? Try Salsa Beef Tacos Recipe.
Adapted from Fresh Happy Tasty
I can’t say I am a huge supporter of hiding vegetables in dishes so kids eat them. I believe that it is important to learn to eat vegetables and not just eat them unknowingly. But, I am a mom to two children and know the difficulties of trying to get your kids to eat different types of fruit and vegetables. So, when you have a recipe that hides butternut squash in a delicious macaroni and cheese I say go with it.
Buying precut butternut squash or sweet potato will save you a lot of time!
Ingredients:
Bring a large pot of salted water to a boil, add the pasta and cook 7 minutes. Drain in a colander.
While the pasta is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the squash/sweet potato puree, cheddar, cream cheese and salt and stir until the cheese is melted and the sauce is smooth. Stir in the pasta and serve warm.
Muffin Variation: Put mixture into sprayed muffin tins, top with more cheddar cheese and bake for 10 minutes.
Serves 6
Butternut Squash or Sweet Potato Puree
Ingredients:
Preheat oven to 375.
Toss pieces of squash or sweet potato with olive oil.
Spread onto a parchment paper lined baking sheet.
Bake for 40-50 minutes, or until pieces of squash/sweet potato can easily be mashed with a fork and have not yet formed black blisters.
Once cooked, let the squash/sweet potato cool for 15 minutes.
Mash squash/sweet potato with a fork, or place in a food processor until it has a creamy consistency and very few to no lumps.
Adapted from Jessica Seinfeld’s Macaroni and Cheese
Looking for more family favourite recipes? Try my High Fibre Zucchini Chocolate Chip Muffin Recipe!
This is my favourite beef taco recipe. It can be made in the slow cooker or oven, either way it is delicious.
Ingredients:
Preheat oven to 300 F. If using a slow cooker spray inner lining with nonstick cooking spray.
In a large bowl, toss beef with chili powder, mix well.
Heat oil in a large oven proof dish or, if using a slow cooker in a medium size skillet.
Add onions and cook 3-5 minutes or until tender but not browned.
Add tomato paste, mix well. Cook an additional 1 minute. Add beef. Cook until all sides of beef are browned but beef is not completely cooked. Add in salsa and chicken broth. Bring to a boil.
If using an oven proof dish, cover and place in oven for 4 hours or until beef is tender. If using a slow cooker, transfer beef mixture into slow cooker and cook on low for 6 hours or until beef is tender.
Make sure most of beef is covered by liquid while cooking.
If needed, and according to your preference, shred beef with two forks after it is cooked.
Place 2 heaping tablespoons of beef mixture onto each corn tortilla. Top with 2 tsp guacamole, chopped cilantro and sliced radishes.
Makes 20 tacos
PS: Looking for a sweet ending to these Salsa Beef Tacos? Why not try Lemon Lime Key Lime Pie!
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