Steak Butters

I came up with this idea because I wanted blue cheese on top of my steak but I know that Ken doesn’t like that very much. So I thought of the butters. You can make so many different flavours the list would be endless. Herb butters, garlic butter, cheese butter (with endless cheeses) and spiced butters such as smoked paprika butter or combinations. Here are the two that we used. If you are like us you always have some chipotle hanging around in the freezer as we never use the whole can.

Butter, room temperature
Stilton cheese, crumbled finely
Smoked chipotle in adobo sauce
Tenderloins wrapped in bacon (or any steak you prefer)

Finely chop a small amount of chipotle and add a dollop of butter. Stir to combine. Roll into a ball if possible or place in the refrigerator to harden slightly and roll in a ball.

Mix a dollop of butter with the finely crumbled Stilton cheese. Stir to combine. Again roll into a ball if possible or place in the refrigerator to harden slightly and roll in a ball.

Store the balls in the refrigerator until ready to use. When steaks are done to your preference place the butter balls on top. You may want to pass them under the broiler for a moment or use a kitchen torch to get them melting. Incredibly good!!

The DIY Dreamer

My entry into The DIY Dreamer… From Dream To Reality sponsored by Appliances Online and their best Range Cookers.


Mouth Watering Mondays

I am a little late to post this, sorry all. We had a busy week with a great visitor that is full of life and so much fun!! Thanks for coming out to see us again Zack!!! We have been all over the province this past week enjoying our summer days. I hope all of you are getting a chance to soak up some sun and fun. Clearly I was a little thirsty this week with three of my picks being drinks and two of them lemonade!! There is also a beautiful fish dish, an over the top brownie sundae and a ooey gooey cheese. Hope you enjoy them all!!

Mom’s Lemonade by Sprinkled with Flour – Raspberries and Cream Cocktail by Cocktail – Gos Angso Special by Cotton Candy – Roast Cherry Dark Chocolate Brownie Sundaes by Closet Cooking - Easy Strawberry Lemonade by and now for something Completely Delicious – Brie en Croute with Raspberry and Pecans by Step by Step Gourmet

Fig Compote

I love funky jammy spreads with cheese and bread or crackers. One of my favourite things!!! So I came up with this fig compote. We had the figs already with prosciutto as I showed you yesterday. I had some wonderful cane sugar from Panama thanks to the Cheung’s for bringing that back for me, that I hadn’t used yet. You can of course substitute white sugar maybe with a portion of brown sugar added. This is a very easy recipe just cooks down itself to a nice jam-like consistency. I added to the deep rich flavour with the addition of Kahlua. This is a great recipe that I will make again!!

1/2 cup water
1/2 cup cane sugar
1 lb. fresh figs cut into 1/8ths
2 Tbsp. balsamic vinegar
3 Tbsp. Kahlua

Place the sugar and water in a saucepan and heat stirring until the sugar dissolves. Add the figs, vinegar and Kahlua cook covered simmering on low for 30min. or until it reaches a thick jammy consistency. Let cool and refrigerate until ready to use. Spread on baguettes or crackers over your favourite cheese. I love a melty brie to accompany this.



Prosciutto Wrapped Figs

Figs………….I love them!! This is when they are in season and we always get a flat or two. I like them fresh with cheese and crackers or wrapped in something yummy like prosciutto and grilled or broiled. Stay tuned for tomorrow as I will change it up even more. When they are heated they just melt in your mouth. Okay, I’m drooling just thinking about these again. Maybe it was a fig that Eve tempted Adam with makes more sense than an apple. Anyway I know I am tempted to eat more and more of this seldom seen fruit and encouraged to come up with more recipes each year. I hope you try this one.

12 fresh figs
12 slices of prosciutto
Spreadable cream cheese
Balsamic reduction

Slice each fig in half and scoop out a small amount of fig from the center, maybe 1/2-1 tsp., replace with a small scoop of cream cheese. Slice prosciutto in half lengthwise so you have a long strip. Wrap each half fig in the prosciutto and place cut side down on a baking sheet. Heat the oven broiler and broil for a few minutes to heat through. Don’t cook too long as the cheese will start to run out and the fig will get mushy. Drizzle with balsamic reduction and serve immediately. Yum!!

This has been added to the Manic Monday Party

Corn and Black Bean Salad with Cumin Lime Dressing

I got this recipe from my dear friend Nan. I have made this for years. I have changed it up just slightly from the original recipe. I like more corn than black beans but you might like it the other way around and I use less of the olive oil. It originally had 3/4 of cup.It is a great salad for the summer months. Full of flavour with the great citrus cumin dressing. One that you will get rave reviews if you bring it to any BBQ or picnic. Try this salad out today!!!

3 cups frozen corn cooked quickly in the microwave and then run under cold water
1- 15 oz. can of black beans, drained and rinsed
1 sweet red pepper, seeded and diced
1 green pepper, seeded and diced
2 Tbsp. chopped fresh cilantro
Sour cream for garnish


1 clove garlic, minced
1/3 cup olive oil
2 Tbsp. fresh lime juice
1/2 tsp. cumin
Dash of salt

Combine corn, beans, peppers and cilantro in a large bowl. In a separate bowl whisk together dressing. Toss with the corn mixture. Refrigerate covered to let the flavours meld. Serve on individual salad plates garnished with sour cream and a sprig of cilantro.