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Quick Tip: How to clean your cutting boards!

1/26/2022

1 Comment

 
Leftover citrus is a star when it comes to cleaning your wooden cutting boards! Use the rind to rub in either baking powder or salt in a circular motion for a great way to give your board a glow up!
You'll need: 
  • 1 lemon, cut in half and then juiced
  • 1/4 cup baking soda or salt
Directions: 
  1. Sprinkle your baking powder or salt all over the board
  2. Then, using the rind of the lemon, with the cut side down, start to rub in the soda or salt in a circular motion!
  3. Once a paste-like texture has formed, rinse your board well and dry immediately. 

OBC TIP: For best care practices a board oil could be applied after to give your board both protection & shine!
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Let's make Homemade Teriyaki Sauce!

11/5/2021

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As many of you may know already, one of my favourite marinades to make is a combination of Teriyaki sauce & stout beer!

So, the last time I went to make it and realized I was out of Teriyaki Sauce. I'd make the recipe once before, so I had the basic combination of what goes into the sauce, then - like everything else, I made it my own. 

And now, I will never to go back to store bought - especially to use for this marinade. 


The fresh pieces of ginger and garlic throughout gave it so much flavour. I was able to undercut the typically ratio of sugar to indulge my saltier palette, and was able to add extra umami with sesame oil & fish sauce that really turned up the depth of flavour! 

I truly feel like this is a 'must-try' recipe for all of you now!

​Check out this fun recipe video and view the complete recipe below!

Plus, I've even included the marinade recipe too! 

Enjoy!

Easy Teriyaki Sauce

INGREDIENTS: 

For the sauce: 
  • 1 cup water
  • 1/4 cup low-sodium soy sauce or tamari
  • 1/4 cup firmly packed brown sugar
  • 1 tbsp finely chopped fresh garlic
  • 1 tbsp finely chopped fresh ginger
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • Optional: Pinch of dried chili flakes

For the cornstarch slurry: 
  • 1/4 cup water
  • 2 tbsp cornstarch
DIRECTIONS: 

  1. In a small saucepan, combine the fresh ginger, garlic, sesame oil and fish sauce. Turn on the pan to medium heat, and let it heat through stirring often until it's just starting to sweat in the pan.
  2. Add in the water & soy sauce and bring to a boil. This step is important because you're really bringing out all those gorgeous flavours and infusing them into this mixture. Let this come to a boil, turn the heat back down to medium and let simmer for about 2-minutes. 
  3. Next, add in the brown sugar and stir until it's completely dissolved. 
  4. To thicken the sauce up, use a cornstarch slurry. Combine 1/4 cup water, and 2 tbsp cornstarch. Add in 1 tbsp of the slurry at a time, and then let the mixture simmer for 30-60 seconds before adding more until you get your desired consistency. 

OBC Tip!

If you're using this is as a marinade you could consider using less of the slurry or omitting it completely because the flavours are there! However, if you're using this as a dipping sauce, stir fry sauce or oven as a basting sauce, you'll definitely want to thicken it up.  If desired, you could also use a fine-mesh strainer to remove the pieces of fresh ginger & garlic and to smooth out your sauce.

And, for the Marinade Recipe...

This is dead-easy and perfect on everything from Chicken Wings to Flank Steak (actually flank steak is our absolute favourite with this one!)
​
All you have to do is combine 1 recipe of Teriyaki Sauce with a Tall Can of Stout beer - such as Guinness. Add in your chicken, beef or even seafood and let marinate for a minimum of 4 hours - but we typically try to use this for a long marinade upto 48-hours for best results!
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So there you have it! Homemade Teriyaki sauce, with a fun little recipe video alongside! Stay tuned as you'll likely see this recipe hitting my Winter & Summer Virtual Workshop offerings!
​
And, as always if you find yourself making this delicious dish - tag me @oneblondechef so I can join in your culinary journey!

Savour Your Experience!
Cheers!
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Happy Turkey Days, eh?

10/8/2021

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​Happy Canadian Thanksgiving! This long weekend is typically a time when Canadians indulge in some of the finest fare Fall has to offer. 
Check out three recipes below that are a perfect addition to any traditional table. They each only take a few ingredients, are easy to assemble, and are a great way to make your house smell like the holidays!
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Hot Cranberry Apple Cider
​

Get this simmering on low in your Crock Pot or dutch oven early in the morning to have your space smelling like spice all day!, Plus, a beautiful little dash of spiced rum can make this cider extra festive!

Get the Recipe!
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Lemon & Thyme Roasted or Grilled Carrots

A classic side that is perfect to go into the oven when the turkey comes out to rest. The natural sweetness of the carrots allows for great caramelization that's brightened up with fresh herbs & citrus!
GET THE RECIPE
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Pumpkin Cake - with optional Walnut Streusel
​

Two-ingredients come together in a matter of minutes for a simple Pumpkin Cake, but if you want to make it really special add three more to make a simple streusel for a deliciously festive dessert.
GET THE RECIPE
From my family to yours - stay safe and have a very Happy Thanksgiving!

​Cheers, Gillian (aka. One Blonde Chef)

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Happy International Beer Day!

8/6/2021

1 Comment

 
You know I don't celebrate every food related holiday, but when I do - there's typically a beverage included! LoL!
To celebrate International Beer Day, I wanted to take a quick few minutes and share a recipe that I use time & time again to inspired & impress; my Chocolate & Espresso Stout Beeramisú.

In fact, I'm even making this tomorrow night for a LIVE Workshop I'm hosting for a Bachelorette Party!
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This recipe, while not tradition for a few reasons, allows for an easy spin on the layered italian-style dessert of Tiramisu!

It features pre-made Lady Finger cookies that are dipped in chocolate & coffee stout and layered between a rich creamy mascarpone filled layers.

For this, I like to use a really heavy double chocolate stout (the one pictured here was from my friends at "The George Brewery & Pub" based out of Newmarket, Ontario) but you can use a either a double chocolate stout and add your own espresso/instant espresso powder OR really any oat or milk stout and then flavour it with both cocoa powder and espresso/instant espresso powder.  (If you need help, please feel free to reach out to me at anytime with questions!)

And, for the cream layer - I've removed the work of having to whip raw eggs into stiff peaks, and replaced it with a lovely semi-sweet whipped cream, mascarpone cheese and just a hint of the zing from a lemon to keep this rich dessert lovely, light and perfect to end any style of meal!
You'll need:
  • 1 can or cup Stout Beer (Double Chocolate Stout is Lovely!)
  • 1/2 tbsp instant espresso powder
  • About 12 LadyFinger Cookies
    ​
  • 1 cup very room temperature, mascarpone cheese
  • 1 cup whipping cream, chilled well
  • 3 tbsp icing sugar
  • 1 tbsp good vanilla
  • 1/2 tbsp cornstarch
  • 1 tsp fresh lemon juice
  • 1/2 tsp kosher salt, finely ground

Optional: Cocoa Powder or Chocolate Shavings to decorate the top!
Directions:
  1. Starting in low and then working to medium speed, beet together cream, vanilla, icing sugar and cornstarch to stiff peaks.
  2. Add room temperature Mascarpone & Salt and beat until combined. Chill for 10-minutes.
  3. Prep your bowls or glasses - I. love serving it in a fancy after-dinner coffee glass - something you can see through to see the beautiful layers is awesome! And, if you want to do a sugared rim for an extra little touch all you have to do is dip just the rim of the glass in a little bit of the stout and then into a small shallow dish of white sugar.
  4. Build your layers. Break up the Lady Fingers to fit into the glass or dish. Then, quickly soak in the small dish of beer until they just start to soften. Place into bottom of glass, and then add in a few tsp of cream.
  5. Repeat for 3 layers ending with the cream on top. Chill for approximately 60-minutes or longer. And finally, sprinkle with a little bit of cocoa powder or shaved chocolate for serving.
And, while I'm doing this recipe LIVE tomorrow - this is a great addition to any Virtual Workshop! So if you run a brewery, or just happen to love a good stout - reach out to me today to see how we can work together to feature the drink that you love in a really new and refreshing way!

Cheers, and Happy International Beer Day, All!
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Father's Day Flavours - Easy Recipes to help Spoil Dad!

6/17/2021

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We know he’s likely spending the entire weekend outside by the grill anyway, so why not give Dad a break this Father’s Day with some delicious and easy recipes that are sure to keep even the hungriest father-figure full. 

Remember, the Dads in our lives like to get spoiled and treated, too. Let’s do just that with some straight-forward and easy-to-execute dishes, rubs and tasty treats you can use all year-round.  

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Guinness-Teriyaki & Garlic Flank Steak 
​

This super-simple marinade gets better with time! Grab an often underrated cut of meat - flank steak - and get it marinating in this sweet, salty & savour flavour combination for 24-48 hours. Then, spark the ‘que and cook to a perfect medium before letting it rest, and cutting it against the grain for a truly delicious bite. 
Get the Recipe!

Jalapeno Cheddar Cornbread
​

This cornbread will be your new go-to side dish. It’s also so awesome that you can actually make it on the BBQ or in the oven! First, you get a cast iron pan going with some onion, jalapeno & butter. Then, in a small bowl, bloom together some cornmeal & milk, while finally adding that mixture into a few additional dry ingredients. Add it back into your hot pan and bake until puffed and golden brown. And, if you really feel like going all-out for Dad, serve it up with some whipped honey butter!
Get the Recipe!
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Homemade Coffee-Chili Rub
​

This rub offers a really delectable way to enjoy one of the most commonly enjoyed flavours - coffee!
It balances sweet & smokey, spicy and because the finely ground joe, has a really great umami or earthiness about it that feels hearty and pairs perfectly with a great cut of beef, pork, lamb or even grilled or roasted cauliflower. ​
GET THE RECIPE!

Beeramisu
​

Whether your Dad is a beer-drinker or not, this dessert is such a special and flavourful way to finish a meal. Layers of stout-soaked LadyFingers and a light Mascarpone Cheese Cream make this dish one you can’t wait to get another spoonful of and it’s a perfect way to spoil your Pop this weekend.
GET THE RECIPE
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~Savour Your Experience~

​Cheers, Gillian
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Strawberry, Basil & Black Pepper Fizz!

5/6/2021

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Ingredients to make 1 mocktail:
  • 3 medium strawberries, hulled
  • 3 pieces of fresh basil
  • ¾ oz simple syrup
  • ½ oz freshly squeezed lime juice
  • ⅛ tsp black pepper
  • 1 cup sparkling water or club soda
  • 1 cup of ice for shaking + more ice for your glass
​
Garnish: 
  • Lime Wedges
  • Smaller Delicate Basil Leaves
  • Slice of Strawberry
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Tools: 
  • Cocktail Shaker or Large Glass
  • Cocktail Muddler, or a thicker handled wooden spoon or utensil
  • Strainer
  • Small cutting board with knife
Directions:
  1. In your cocktail shaker or large glass add in strawberries, basil leaves & lime juice. 
  2. Muddle those ingredients together well until they’re almost like a syrup.
  3. Add in Simple Syrup, black pepper and 1 cup of ice to the cocktail shaker and shake well. 
  4. Using the strainer strain mixture into the bottom of your glass, over the remaining ice. 
  5. Fill up with fizz and then garnish accordingly!

OBC NOTE: 
Combine equal parts sugar & water, about ½ cup each is perfect, and then either bring to a gentle boil over medium heat on the stove, or microwave on high for about 2 minutes, just until the sugar is melted and the liquid remains clear. Set aside to cool and chill until we’re ready to use!

​
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Roasted (or Grilled) Lemon & Thyme Carrots

4/13/2021

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Did you know you can grill carrots?
It was news to me my friends, but boy am I glad I tried it!


This new method has been a favourite of mine every since learning from my Future In-laws that that is how they always do it!
It makes perfect sense because Carrots contain both water - which helps create steam, and sugar - which helps create the most amazing caramelization ever! 

But, whether you're using any oven or a grill, these Lemon & Thyme Carrots make a fantastic side dish that's super simple and fairly approachable in price for a weeknight meal or family gathering.

Check out the video I made for ChefTorial which takes you through
a few simple steps on how to perfectly prepare these beauties!
Ingredients: 
  • 2 lbs Carrots (greens slightly removed)
  • 2 tbsp olive oil
  • 1 tsp chopped thyme
  • 1/2 tsp lemon zest
  • salt & pepper to taste
To make: 
  1. Preheat oven to 400°F or turn on the BBQ to get it nice & warm.
  2. Clean & Peel all the carrots. If the greens are still on, trim them so they're about 1/2" at the top for a little fresh colour.
  3. Toss carrots on baking sheet in oil, fresh thyme and lemon zest. Add freshly cracked salt and pepper and toss until evenly coated.
TO BAKE: spread carrots out in a single layer on the baking sheet and bake for 35-40 minutes, turning every 15-minutes or so to ensure you get even browning & caramelization!
​
​TO GRILL: put carrots on a cross-hatch to the grill turning every 10-minutes or so to achieve a full cook and some beautiful grill marks.
And for one last "DYK" or OBC Tip - roasted carrots also make really, really good "Vegan Hot Dogs" They fit on a bun beautifully and are easy to season up with more of a BBQ or even Cajun feel and then lend themselves very nicely to a few fav condiments!

Enjoy!
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Hydration Station

2/11/2021

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Welcome to the wonderful world of - Water!
Staying hydrated can almost feel like a task at times, but when you combine some citrus and fresh herbs into your cup, it gives you something to get excited about! Check out a few simple recipes for some great flavour combinations below that are suggested to infuse about 20 - 30 oz of water at a time. 

Mojito-Spritz

  • 3 - 4 slices english cucumber
  • 2 - 3 sprigs fresh mint
  • Juice from ½ lime + strips of lime zest
  • Then, fill it up with water or club soda & ice!
  • OPTIONAL: 1 tsp sugar or honey
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Lemon-Mint Spa Water

  • 3 - 4 pieces of cucumber, sliced
  • 2 slices lemon, cut in half
  • 3 thin slices peeled ginger
  • 1 fresh mint sprig 

Make it a Spritz!
Substitute your still-water with sparkling water or club soda for a really refreshing option. 

Rosemary Grapefruit Water

  •  1 - 2 grapefruit rounds, thinly sliced and halved
  • 1 sprigs fresh rosemary
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Strawberry Lime

  • ½ lime, sliced
  • 2 strawberries, sliced
  • Optional: Fresh Mint or Fresh Basil
Recipe & Image Credit: As One Blonde Chef I believe in using some of the best tools & recipes available, that's why I'm proudly an Independent Consultant with Pampered Chef Canada. Kudos to them for these awesome recipes & images! 
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Chickpeas 3 Ways

2/11/2021

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Chickpeas are such a versatile ingredient to use in your house! You can use them whole in things salads, soups, chili or even your curries - or you can grind them up for recipes like falafel or hummus. 
They have a gorgeous buttery texture, and one of my favorite ways to enjoy them (which I've shared with you here) is seasoned and roasted so they're nice and crispy and make an incredible snack. 
​

Roasted Chickpeas

You'll need: 
  • 2 cups chickpeas
  • 1 tbsp olive oil
  • 1 tbsp chili-lime seasoning
  • 1/2 tsp salt
or you can DIY chili-lime seasoning: 
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp lime zest
  • 1/2 tsp salt
To make: 
  1. ​Preheat oven to 375°F
  2. Spread out chickpeas onto a dry cookie sheet (no oil or seasoning at this point)
  3. Roast for 35-minutes
  4. Then, carefully remove from cookie sheet and put into a medium size bowl. Toss chickpeas with oil, seasoning blend and salt. 
  5. Place back on the cookie sheet, and roast for another 15-minutes until crunchy and golden brown. 
  6. Let cook completely uncovered, and then once completely cooled, store in an airtight container for up to a week!

Homemade Hummus

You'll need: 
  • 2 cups chickpeas
  • 2 tbsp olive oil
  • 1 tbsp tahini 
  • 1 tsp cumin
  • Juice from 1 lemon 
  • salt & pepper to taste
  • Up to 1 cup water
  • Optional (not shown in video, but a great addition: 2 cloves of garlic)
To make: 
  1. Using a food processor or blender combine chickpeas, oil, tahini, cumin & optional garlic.
  2. Add the juice from 1/2 the lemon and start to blend.
  3. Add additional lemon if desired, or start to add in water 1/4 cup at a time until desired texture and creaminess is achieved. 
  4. Serve it up topping it with some additional cumin, a little drizzle of olive oil and some fresh herbs such as some fresh chopped parsley!

Chickpea Salad

You'll need: 
  • 2 cups chickpeas
  • 1 cup cherry tomatoes, cut in half
  • 1 cup chopped cucumber
  • 1 cup crumbled feta
  • 1/2 small red onion, finely sliced
  • Juice from 1 lemon
  • 2 tbsp olive oil
  • salt. & pepper to taste
  • 1 sprig fresh mint, finely chopped or roughly broken up
To make: 
  1. Combine all ingredients in a large bowl. 
  2. Break up some fresh mint using your hands, or finely chop. 
  3. Add olive oil & lemon juice, and toss to coat. 
  4. Serve up for a great lunch dish or side-dish option!
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Guinness & Teriyaki Wings!

2/6/2021

1 Comment

 
Ever since my family travelled to Northern Ireland together to see where my Mum grew up in July 2016, we've gotten together to celebrate for July 12 and to reminisce about our trip. 

This past year, we had an outdoor BBQ, and my Mum contacted her cousin Stephen - who's also a Chef & Foodie, to ask for some British-Inspired or Irish-Inspiration for some delicious wings. 

Well, this recipe right here is the result of his recommendation and whether you're using the low-sodium bottled teriyaki sauce or you make your own, this combo is SO super delicious on everything from Wings to flank-steak. 
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​This marinade only gets better with time, so plan for a long marinade on this one
​- 24 to 48 hours is kind of the sweet spot!

Ingredients:
  • ​2 - 3 lbs chicken wings (in whatever cut you prefer! We like them flats and drummy’s separated)
  • 1 small bottle low-sodium teriyaki sauce
  • 1 can guinness
  • 4-5 cloves garlic, smashed
To Marinate:
  1. Combine all ingredients in a large Freezer Bag and mix well.
  2. ​Add in Chicken Wings. Let marinate for a minimum of 60-minutes.

    If you're making ahead, let marinate for 60-minutes and then freeze until you're ready to use them. 1 day before, bring them out of the freezer, defrost partially and then return to fridge to defrost completely.
To Cook: 
You can cook these on the grill or in the oven!  The idea is low & slow! In the oven, we do them at 325°F for 60-75 minutes until they’re nice and dry and crispy (yet still incredibly moist on the inside)
​
OBC TIP: Sometimes I find when doing them in the oven, I’ll broil them for the last 1 - 2 minutes to add just a little bit of char!

Dress it up with toppings! 
Try toasted sesame seeds, chopped green onion, or chopped cilantro
to add colour & flavour to this delicious dish.

A big thanks to our Cousin Stephen and his girls for not only hosting us like an absolutely Gem back in 2016, but for the inspiration for this recipe as well. Something tells me it will be in our books for a long time to come!
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