Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef.
I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.
During this past Ramadan, my sister Deana invited us over for a taco Tuesday iftar. She made these incredible coconut shrimp tacos, that Hussein and I could not stop talking about. We enjoyed them so much that I had to have the recipe. I’m so excited to share Deana’s coconut shrimp taco recipe.
The shrimp tacos are paired with a cabbage and mango slaw and topped with a chipotle honey cream sauce! And its the perfect blend of sweet, spice, acidity. The slaw and radish adds the perfect fresh crunch.
I love a good summer salad. One of my favorites, includes the sweetness of watermelon, the saltiness of feta cheese and the richness tartness of balsamic vinegar. I wanted to play on these flavors and created my Watermelon, Feta, Jalapeño Salad. The slight heat of the jalapeño is the perfect addition to this summer time favorite.
One of my favorite things about fall is the cool air that allows for slow roasting in my kitchen! A few weekends ago, my family and I spent the day at the Birmingham farmer’s market. We picked up a ton of beautiful squash and I set out to making some new dishes!
One of favorite ways to prepare squash is by roasting them. The roasting intensifies the sweetness of the squash making it the perfect addition to any meal.
I’m also really excited because I will be working on more video recipes for you all! Please let me know what you think and if you have any suggestions or ideas! Eventually, I hope to do full recipes with me talking you thru step by step 😀 If you have not already, please subscribe to my YouTube Channel @AmandasPlate
Very rarely does my husband, Hussein ask for a salad for dinner. He is not picky, per se, but doesn’t like ‘diet food’ or cereal for dinner (yes, I sometimes have a bowl of cereal for dinner :P).
I first made this dish two years ago, during a super hot stretch of summer. We did not turn the oven on and barely the energy to come up with an elaborate meal. I had been to the farmers market earlier in the week and a had a beautiful bounty of fresh vegetables on had. I decided to make a pasta salad and thus this Orzo Summer Salad was created 😀
I love zucchini, but I feel that it must be transformed somehow. Zucchini fries, little zucchini medallions with mozzarella, zucchini bread (my mom was sneaky like so many moms are about vegetables) or zucchini cakes!
Zucchini is currently in season, as demonstrated by the monster piles of zucchini I found at the Farmer’s Market. I brought a few home and decided to make some zucchini cakes with a herb dipping sauce.
May is National Salad Month! A perfect reason to combine all of springs delicious vegetables, eat some greens and top it off with a delicious dressing. Which led me to created this crisp, filling Spring Salad with Toby’s Feta Ranch Dressing!
I was introduced to Toby’s recently and have been enjoying it since. The chunky feta is my absolute favorite. It’s rich, thick, creamy and tangy.
I created a salad of quinoa, baby arugula, cherry tomatoes, radishes, asparagus, cucumbers, chives and the beautiful chive blossoms, almond slivers and Toby’s Chunky Feta!
If you have access to some chive blossoms (Can be found at your local farmers market) please pick them up! They are beautiful and delicious! Also, to get your radishes to curl, place them in ice cold water with a few ice cubes and viola! 🙂
Another reason I love Toby’s Family Foods Chunky Feta Ranch is because the cheese is in the dressing! So there’s no need for additional cheese.. its all built in 🙂
Bring 6 quarts water to a rolling boil. Blanch asparagus for 2 minutes, removing from boiling water and placing directly into bowl of ice water.
Pat dry and set aside.
Arrange baby arugula onto a plate.
Top with rolled quinoa.
Arrange remaining vegetables on top of the bed of arugula and quinoa.
Drizzle with Toby's Chunky Feta Dressing
**This post is brought to you by Toby’s Family Foods. All content, ideas and words are my own. Thanks for supporting the sponsors who allow me to create and share these fun, new recipes! They help keep this blog going 🙂
If you make this dish, I’d love to see! Please Tag me using #CreateAmandasPlate 🙂 <3
There are many recipes on the inter web for bang bang shrimp. I’ve learned that many of these are a copy cat recipe of Bone Fish Grill. I have not tried their bang bang shrimp, but decided I wanted to try it at home! This has also been served as an appetizer; I thought could be served with rice as an entrée!