Kristeena Michelle

Easy eats with Kristeena Michelle

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AD Crispy chorizo smash burgers + toasted brioche

AD Crispy chorizo smash burgers + toasted brioche buns = my kind of summer dinner 🍔🌽🔥

Summer hosting doesn’t have to be complicated *note to self*. Throw everything on the grill, keep the sides simple, and let good ingredients do the work. And when it comes to burgers, the bun matters just as much as what’s inside. I LOVE using a soft, buttery brioche burger bun from @lafourneedoree_ca! Un vrai coup de cœur 💛 (IYKYK)

Who’s coming over for dinner?

some client work for @naturestouch_frozenfruit 🥭🥦

some client work for @naturestouch_frozenfruit 🥭🥦

From recipe development to filming and editing the reels, I LOVE when it all comes together.

• Tropical fruit sorbet x2 ways
• Lemon parmesan smashed broccoli
• Frozen mango margaritas
• Tropical mojito mocktail
• Berry cookies

Grilled shrimp with red curry romesco! Because I w

Grilled shrimp with red curry romesco! Because I will try to add that little pot of Thai red curry paste to just about any dish 🫡 : serves 4!

*Grilled Shrimp
680 g (1 lb) large raw shrimp, peeled and deveined (about 21–25 shrimp)
3 garlic cloves, minced
Zest of 1 lemon
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper (or less)
½ tsp salt
Black pepper, to taste

*Red Curry Romesco
340 ml jar fire-roasted red peppers, drained well
⅓ cup (50 g) roasted almonds
1 garlic clove, minced
1 tbsp lemon juice
2 tbsp Thai red curry paste (or yellow curry paste)
2 tbsp red wine vinegar
3 tbsp olive oil
½ tsp curry powder (optional)
½ tsp salt

*For Serving
Fresh cilantro, chopped roasted almonds and lemon wedges

Toss the shrimp with the garlic, lemon zest, olive oil, smoked paprika, oregano, cayenne, salt, and pepper. Let marinate for 15–30 minutes.

Meanwhile, blend the fire-roasted peppers, almonds, garlic, lemon juice, curry paste, red wine vinegar, olive oil, curry powder, and salt until mostly smooth with a little texture remaining.

Thread the shrimp onto skewers and grill over medium-high heat for 2–3 minutes per side, until pink, lightly charred, and cooked through.

Spread the red curry romesco onto a serving platter. Top with the grilled shrimp and finish with fresh cilantro, chopped almonds, and a squeeze of lemon juice.

Mtl bagel, tomato and salad cravings fulfilled! A

Mtl bagel, tomato and salad cravings fulfilled! A little Greek inspired panzanella: serves 4!

*Bagel Croutons
2 sesame seed bagels, cut into bite-sized cubes
3 tbsp olive oil
1 tsp dried oregano
2 tsp granulated garlic
Pinch of salt (less than ¼ tsp)

*Salad
3 heirloom tomatoes, cut into wedges
4-5 mini cucumbers, chopped
½ red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
¼ cup capers
200g feta cheese, crumbled or cubed
½ cup fresh basil

*Vinaigrette
⅓ cup olive oil
2 tbsp lemon juice
2 tbsp white wine vinegar
1 tsp Dijon
1 tsp honey
1 tsp dried oregano
1 garlic clove, grated
3/4 tsp salt + pepper to taste

Crispy bagel croutons baked at 375°F (190°C) for 12-15 minutes until golden. Tossed with heirloom tomatoes, cucumbers, olives, capers, feta + basil. Drizzle with the lemon oregano vinaigrette.

Toss, let sit a few minutes so everything soaks in, then serve immediately.

I cooked. Like, a lot. 🫡 -Shrimp skewers with Tha

I cooked. Like, a lot. 🫡

-Shrimp skewers with Thai curry romesco sauce
-Ultra dilly & caper potato salad
-Grilled chicken & avo salad with honey mustard dressing
-Greek-ish salad with bagel croutons (panzenella-ish?)
-Smashed chorizo tacos (that need a re-test)
-Harissa chicken breast with olive salad verde + hummus
-Banana bread with dark chocolate chips
-Breakfast on the grill (practice makes perfect)
-Grilled chicken thighs with tzatziki with peppers

Dishes, not shown 🫠

💫 a couple of snaps from a client project with @re

💫 a couple of snaps from a client project with @reifelrye 🥃

💫 project with Kana X World Spice: what’s beautifu

💫 project with Kana X World Spice: what’s beautiful cookware without spices? 💃🏽🌶️

2025 was THE year spent mostly behind the scenes (or the lens, really)

Filled with beautiful projects photographing and videoing food, along with the people making it. Days spent developing recipes where my dishwasher ran overtime.

Continuously went out of my comfort zone. Took on projects I wasn’t so sure I could do, but surprised myself every dang time. (Hello baking and DIY 👋🏼) Built the sweetest work relationships. The kind that fuel your creativity, bring joy, confidence and leave you feeling light.

2025 didn’t come without its fails, self doubt and moments where I felt a loss of direction. But alas, all are welcomed lessons.

As someone who’s a bit of a slow burner, I’m easing into 2026 (my real new year is in September but wtv 😌) Looking forward to more projects, more connections and maybe a bit more presence here on socials.

Cheers xx

#AD Crisp apples ✔️ Cozy spices ✔️ A splash of whi

#AD Crisp apples ✔️ Cozy spices ✔️ A splash of whisky ✔️

Made even better with @ReifelRye Whisky, Platinum Winner at the 2025 Sip Awards 🏆The crème brûlée notes from the whisky is EVERYTHING in this Apple Phyllo Crinkle Cake!
Here’s how to make it:

Ingredients:
1 pkg phyllo pastry (16–20 sheets)
½ cup unsalted butter, melted
1 large apple, thinly sliced
2 tbsp brown sugar
1 tsp cinnamon
¼ tsp nutmeg

Custard:
2 large eggs
½ cup sugar
¾ cup milk or heavy cream
1 tbsp vanilla extract
2 tbsp Reifel Rye Whisky

To Serve: powdered sugar or vanilla ice cream (optional, but highly recommended 😉)

Steps:

Preheat oven to 350°F (175°C). Lightly grease a 9x13 pan.
Accordion-fold phyllo sheets, line the pan.
Toss apple slices with brown sugar, cinnamon + nutmeg. Tuck between folds.
Brush with butter. Bake 10 min.
Whisk eggs, sugar, milk/cream, vanilla + Reifel Rye.
Pour over phyllo + apples, let soak 5 min.
Bake 30–35 min until golden + custard set.
Cool slightly, dust with powdered sugar.

Best enjoyed warm, with a glass of Reifel Rye on the side 🥃

#HighRyeDeepCharacter #ReifelRye #FallBaking #AppleDessert #PhylloCake #CozyDesserts

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