Kristeena Michelle

Easy eats with Kristeena Michelle

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Harissa Chicken and Chickpeas with Garlic Dill Yogurt Sauce

Harissa Chicken and Chickpeas with Garlic Dill Yogurt Sauce

Chicken Satay with Peanut Lime Dipping Sauce

Chicken Satay with Peanut Lime Dipping Sauce

Haddock in Lemon Garlic Cream Sauce

Haddock in Lemon Garlic Cream Sauce

Crispy Haddock Fillet Sandwich

Crispy Haddock Fillet Sandwich

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#AD Tea, but make it spiked 🍹😉 This E

#AD Tea, but make it spiked 🍹😉

This Earl Grey Spiked Iced Tea pitcher is giving grown-up tea party - citrusy, a little sweet, and smoooooth thanks to @reifelrye.

Their Canadian rye whisky has rich notes of toffee, banana bread, crème brûlée and chocolate (yes, really), and it pairs so well with the bergamot, orange, lemon, and vanilla in the tea. It’s classy (you fancy, huh?), it’s easy to make, and it serves a few of your besties for a patio hang - aka your new go-to sunny day drink.

Here’s how to make the Pitcher Earl Grey Spiked Iced Tea

Serves: 4 to 5

Ingredients:
3 cups brewed Earl Grey tea, cooled (use 5 tea bags)
1 tablespoon vanilla extract
½ cup simple syrup (or honey syrup)
Juice of 1 orange (about ⅓ to ½ cup)
Juice of 1 lemon (about ¼ cup)
½ to ¾ cup Reifel Rye Canadian Whisky (adjust to your liking)

Steps:
Brew 3 cups of strong Earl Grey tea using 5 tea bags. Let steep for 5–7 minutes, then remove the bags and stir in the vanilla extract. Let the tea cool completely.

In a large pitcher, fill halfway with ice and combine the cooled vanilla Earl Grey tea, simple syrup, orange juice, lemon juice and Reifel Rye whisky.
Stir well, taste, and adjust sweetness or whisky strength to your liking.

Serve with lemon or orange slices for garnish.

Cheers!

Must be Legal Drinking Age, Please Enjoy Responsibly.
#HighRyeDeepCharacter #ReifelRye

#AD This is the Sunlit Rye - our kind of cocktail

#AD This is the Sunlit Rye - our kind of cocktail for a laid-back Father’s Day hang. 🥃🍋
Bright, bubbly, and made with @reifelrye Whisky, aka the smooth operator with notes of toffee, banana bread, crème brûlée, and a hint of chocolate. Dessert vibes, but make it drinkable.

This drink is citrusy, a little sweet, and perfect for kicking back. Here’s how to make it:

2 oz Reifel Rye whisky
1 oz lemon juice
½ oz orange liqueur
¼ oz simple syrup
Top with club soda
Garnish with an orange slice + cherry

Stirred and served 💛 Simple traditions and good vibes. Cheers, Dads!

Must be Legal Drinking Age, Please Enjoy Responsibly.
#HighRyeDeepCharacter #ReifelRye

Crispy Shrimp Burgers with Lemon Feta Tzatziki 🤍
Golden, crunchy shrimp patties topped with a cool and creamy lemon feta tzatziki made with @libertecanada Greek Plain Yogourt—all packed into a toasted bun. This easy, flavourful sandwich is perfect for a weeknight meal or a weekend cookout! ! 🍤🍋 Check the comments for instructions

Ingredients

For the Shrimp Patties (Makes 4 Burgers)
1 lb raw shrimp, peeled and deveined
2 tbsp Liberté Greek Plain 5% Yogourt
¼ cup panko breadcrumbs (for mixing)
3 tbsp sun-dried tomatoes, finely chopped
1-2 garlic clove, minced
1 tsp lemon zest
1 tbsp dried oregano
½ tsp salt
¼ tsp black pepper

1 egg, lightly beaten
¼ cup flour
¾ cup panko breadcrumbs
Neutral oil (vegetable oil, avocado oil, etc…)

For the Lemon Feta Tzatziki
1 cup Liberté Plain Greek Yogourt
½ english cucumber, grated and squeezed dry
¼ cup feta cheese, crumbled
1 lemon, juiced and zested
2 garlic clove, minced
¼ cup fresh dill, chopped
½ tsp salt

For Assembling
4 brioche buns, toasted
Lettuce leaves
1 tomato, sliced

Find the full recipe details in the comments! 👇

#Liberte #LibertéPartner #ad

#ad Big flavors packed into mini sliders! Honeycri

#ad Big flavors packed into mini sliders! Honeycrisp apples are the star in these Meatball Sliders! Sweet, spicy, and fresh — thanks to Quebec apples available ALL year round. Local love never tasted so good! @pommesqualitequebec

Ingredients:

For the meatballs
1lb ground pork
1 honey crisp apple, shredded
½ cup panko
1 egg
2 garlic cloves, minced
2 green onions, chopped
2 tbsp soy sauce
1 tbsp Dijon mustard
1tbsp sriracha
½ tsp ground ginger

For the spicy apple glaze
1 cup apple cider
2 tbsp maple syrup
2-3 tbsp sriracha (adjust for heat)
2 tbsp soy sauce
1 tsp smoked paprika
2 tsp cornstarch

For the coleslaw
1 cup green cabbage, shredded
1 honey crisp apple, julienned
¼ cup mayonnaise
Juice and zest of 1 lime
3 tbsp finely chopped fresh cilantro
1 garlic clove, minced
Pinch of salt and pepper

12 dinner rolls
2 tbsp maple syrup or melted butter
¼ cup sesame seeds

Steps:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a large bowl, combine the ingredients for the meatballs. Mix gently until just combined (avoid over-mixing to keep the meatballs tender). Roll the mixture into 24 mini meatballs (about 1 inch in diameter) and place them on the prepared baking sheet. Bake for 15 minutes until golden and cooked through (internal temp: 160°F).

While meatballs bake, prepare the slaw. In a bowl, whisk together mayonnaise, lime juice, zest, cilantro, garlic, salt, and pepper. Add shredded cabbage and julienned apple. Toss until coated. Cover and refrigerate to let flavors meld.

Combine apple cider, honey, sriracha, soy sauce, and smoked paprika in a saucepan over medium heat. Simmer for 5-6 minutes until slightly thickened.

Remove meatballs from the oven and brush generously with the glaze. Broil for 2-3 minutes until caramelized and sticky.

Brush dinner rolls with maple syrup or melted butter and sprinkle with sesame seeds. Toast in the oven for 2-3 minutes until golden.

To serve, place 2 glazed meatballs in each bun. Top with a generous spoonful of apple lime slaw. Garnish with extra cilantro, green onions and serve immediately!

#pommesqualitequebec #quebecapples #apples #aepq

Who says potato salad needs mayo? 🙂‍↔️ (c

Who says potato salad needs mayo? 🙂‍↔️ (coming from a mayo-loving girl) This zesty version is loaded with fresh asparagus, bright lemon, and just the right amount of caper punch. Perfect for your next get together (or just because). 🍋🥔✨

Ingredients:

2 lbs red-skinned fingerling potatoes
1 bunch (325g) asparagus, trimmed and cut into 2-inch pieces

For the Dressing:
2 shallots, finely diced
1 lemon, zested and juiced
1-2 garlic cloves, grated
1 tbsp Dijon mustard
1 tbsp honey
⅓ cup capers, drained
⅓ cup fresh dill, chopped
¼ cup olive oil
½ tsp salt (or to taste - I’m a bit of a salty girl, so I prefer ¾ tsp)
½ tsp freshly cracked pepper

Steps:

In a small bowl, whisk together the ingredients for the dressing and set aside.

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes. Drain and set aside to cool. In the same pot of boiling water, add the asparagus for 2 minutes, just until tender-crisp. Drain and set aside.

Slice the slightly cooled potatoes. In a large bowl, add the potatoes and asparagus. Pour the dressing and toss gently to combine.

Serve and enjoy!

#potatosalad #sidedishrecipes #springrecipes

Spicy Harissa Chicken & Chickpeas topped with a c

Spicy Harissa Chicken & Chickpeas topped with a cooling Garlic Dill Yogourt sauce made with @libertecanada Plain Greek Yogourt - the ultimate fridge staple! Whether it’s for sauces, marinades, or a simple snack, Liberté’s rich and creamy texture never disappoints. This quick and easy dinner recipe is perfect for busy weeknights when you want something comforting with a fresh twist. Enjoy!

-
Ingredients
For the Chicken & Chickpeas:
4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
1 can (15 oz) chickpeas, drained and rinsed
1 yellow or red onion, diced
3 tbsp harissa paste
2 tbsp tomato paste
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 tsp cinnamon
1 tsp salt
1/2 tsp pepper
For the Garlic Dill Yogourt Sauce:
1 cup Liberté Plain Greek Yogourt
1 garlic clove, finely minced
1 1⁄2 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon juice
Salt and pepper, to taste
Fresh dill, for garnish
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Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.

In a large mixing bowl, add the harissa paste, tomato paste, olive oil, smoked paprika, cumin, cinnamon, salt, and pepper.

Spread the chicken thighs, chickpeas, and diced onion evenly on the prepared sheet pan. Coat the Harissa mixture on the chicken, chickpeas, and onions. Ensure you get both sides of the chicken thighs and that they are placed skin-side up for even roasting.

Roast in the preheated oven for 30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the chickpeas are golden and slightly crispy.

In a small bowl, combine the Liberté Plain Greek Yogourt, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well and set aside.

To serve, drizzle the garlic dill yogourt sauce generously over top of the chicken and chickpeas. Garnish with fresh dill and serve immediately. **Optional, I like to serve it over pearled couscous and a quick cucumber salad but you can enjoy it as is with a side of pita.

#Liberte #LibertéPartner #ad

Grill, camera, action!🔥🎥 Captured all the sm

Grill, camera, action!🔥🎥 Captured all the smoky, flamin’, sizzle-worthy moments for @vermontcastingsbbq

Sweet, savoury and a little spicy - juuusssttt how

Sweet, savoury and a little spicy - juuusssttt how I like it 😮‍💨🔥

These easy Honey Gochujang Meatballs are perfect for a weeknight dinner or even for meal prep.

Shared the recipe on my site - link is in my bio! (Been a minute since I said that 🥹👋🏽)

#weeknightmeals #easydinners

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