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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!
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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!
Easy Teriyaki Sauce
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!  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! From my family to yours - stay safe and have a very Happy Thanksgiving!
Cheers, Gillian (aka. One Blonde Chef) 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!  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!
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! 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.
~Savour Your Experience~
Cheers, Gillian
Directions:
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! 
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!
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! 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.
Make it a Spritz! |
Rosemary Grapefruit Water
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 | Strawberry Lime
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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!
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.
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:
To make:
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Homemade Hummus
You'll need:
To make:
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Chickpea Salad
You'll need:
To make:
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| 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. |  |
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:
- Combine all ingredients in a large Freezer Bag and mix well.
- 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!
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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