Creamy Beef & Mushroom Sauce

Creamy Beef & Mushroom Sauce

Creamy Beef & Mushroom Sauce


  • 5-6 cremini mushrooms
  • 1 small yellow onion
  • 2 tsp soy sauce 
  • ½ cup bone broth 
  • ¼ cup half & half cream 



  • 1 lbs. steak strips
  • 1 tbsp soy sauce 
  • 1 tbsp oyster sauce 
  • 1 tsp garlic mince 
  • 1 tsp white vinegar 
  • Sea salt & black pepper 



  • Marinate blossom pure steak strips for 1-6 hours
  • Add neutral oil to a hot skillet 
  • Add the marinated beef and sear each side for no more than 2 mins on each side. Transfer the beef to a plate and cover with foil
  • To the same pan, add about 1-2 tbsp more neutral oil, add in diced onions and sliced cremini mushrooms
  • Add sea salt and black pepper and cook on medium high heat for 4-5 mins or until mushrooms are softened to desired liking
  • Add 2 tsp soy sauce to de glaze the pan
  • Add 1/2 cup bone broth (or chicken broth)
  • Simmer on low covered for 10-12 mins
  • Add 1/4 cup half and half  & cooked beef strips
  • Bring to boil simmer on medium for 1-2 minutes 
  • Serve with jasmine rice & garnish with fresh cilantro

Macro information per 1 serving (Beef strips in mushroom sauce):

Protein:  38g

Fats: 32g

Carbohydrates: 7g

Calories: 479 calories

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Chimichurri Steak

Chimichurri Steak

Chimichurri Steak


  • 1 lbs.Top sirloin 
  • 2 tbsp butter 
  • 1 clove of garlic
  • Sea salt & black pepper

Chimichurri sauce:

  • 1/3-cup parsley leaves
  • 1/3-cup cilantro leaves
  • 1/2- cup EVO olive oil 
  • 1 tbsp mustard 
  • 1 tbsp white vinegar 
  • 1 tbsp honey (or sugar)
  • 3-4 garlic cloves
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili flakes
  • 1 tsp oregano 
  • ½ tsp cumin
  • Sea salt & black pepper


  • Marinate BlossomPure steak with a generous amount of sea salt & black pepper for 1 hour
  • Make a Chimichurri sauce by blending or processing the Chimichurri sauce ingredients
  • Heat up a skillet, add 1 tbsp of neutral oil and sear room temperature steak on each side for 2-3 without touching or until a crust develops on each side. 
  • When second side has developed a crust, add 2 tbsp of butter to the pan, remove from the heat and constantly baste steak in butter for about 30 seconds-1 min 
  • Remove steak from the pan at 130 degrees f for medium rare and transfer to cutting board.  Add 1 tbsp of Chimichurri sauce over top of steak and allow steak to cool 7-10 mins before slicing against the grain for a moist steak. 
  • Serve with potato mash & vine tomatoes. 

Macro information per 1 serving (Chimichurri Steak): 

Protein: 35g

Fats: 28g

Carbohydrates: 0g

Calories: 384 calories

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Teriyaki Salmon

Teriyaki Salmon


  • 1.5 lbs. BlossomPure Salmon fillet
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1/4-cup soy sauce
  • 2 tbsp honey
  • 2 tbsp hoisin
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp chili flakes
  • 2 tsp minced garlic 
  • 1 tsp minced ginger
  • 2 tsp starch + 2 tbsp water (Starch slurry)


  • Divide and cut BlossomPure salmon fillet into equal pieces and add to a baking tray lined with parchment paper. 
  • Pat the fillets dry and season with garlic powder, salt & pepper
  • Make starch slurry using arrowroot starch + water and whisk together completely.
  • Combine all remaining ingredients to make a marinade, add the starch slurry to the marinade and pour over salmon fillets. 
  • Let it marinate for up to 8 hours 
  • Bake in a preheated oven at 205°C or 405°f for 12-15 minutes, broil for two minutes. 
  • Pour the sauce over top of the salmon and serve with jasmine rice & steamed broccoli. 

Macro information per 1 serving (Salmon & jasmine rice): 

Protein: 45g

Fats: 17g

Carbohydrates: 50g

Calories: 586 Cals

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Chicken & Rice Bowls

Chicken & Rice Bowls



Chicken Marinade:

  • 1.5 lbs. BlossomPure stir fry chicken breast 
  • 1 tbsp yogurt
  • 1 tbsp lemon Juice
  • 1 tsp minced garlic
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp chili flakes
  • Salt & pepper to taste


  • 1 cup basmati
  • 2 cups water
  • 1/4 chicken bouillon cube
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • Salt to taste

White Sauce:

  • 3 tbsp plain Balkan yogurt
  • 4 tbsp mayonnaise
  • 1 tbsp parsley
  • 2 tbsp lemon juice
  • 1 tsp minced garlic 
  • 1/4 tsp salt


  • Marinate chicken with listed ingredients for up to 8 hours.
  • Remove marinated chicken from fridge and bring to room temperature before cooking.
  • Pan fry chicken in a lightly oiled hot pan on medium high heat for 2 mins on each side until seared- cover with lid and cook on low for 5-7 minutes.
  • Remove chicken from the pan and rest 5 mins. Optional: Cut into pieces. 
  • Make a sauce by combining white sauce ingredients and mix well. 
  • For the rice, add washed basmati rice to a pot with oil on high heat. Add spices & water, bring to a boil, cover and reduce heat to low for 12 minutes. Turn off heat and keep covered 5 mins, fluff and serve. 
  • Serve cooked chicken over rice serve with fresh tomatoes, lettuce & parsley and drizzle the white sauce on top.

Macro information per 1 serving (Chicken, rice & sauce): 

Protein: 38g

Fats: 22g

Carbohydrates: 44g

Calories: 580 cals

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Brining and Cooking Your Pasture Raised Turkey

What's the difference between cooking a conventional vs. pasture-raised turkey? Thanks to Mommypotamous for this explanation and recipe!

"Most store bought turkeys are injected with vegetable oil, water, salt, emulsifiers, sodium phosphate, and artificial flavorings. Pasture raised free range turkey, on the other hand, has not been basted or injected. You may want to consider preparing your turkey in a brine like most chefs. Brine is a saltwater and seasoning solution that allows moisture to penetrate the meat.

Even a slightly overcooked turkey will be moist and juicy when prepared in brine. Brine also expedites cooking time, since water is a better conductor of heat than meat. Brine can be made from your favorite herbs and seasonings."

Brining Your Pasture-Raised Turkey


  • 1 cup sea salt
  • 1 gallon filtered water
  • 1 cup raw sugar or honey (optional)
  • 1 bunch fresh sage (optional)
  • 1 bunch fresh thyme (optional)
  • 3 tablespoons black pepper (optional)


  1. Bring all ingredients to a boil; remove from heat and refrigerate.
  2. Place thawed turkey in a deep roasting pan that is large enough to allow most of the turkey to be submerged in the brine, or use a commercially available brining bag (available in Williams-Sonoma or Sur La Table stores or on their websites). We use a 5 gallon food grade plastic bucket. If you use just the pan, cover with plastic wrap and refrigerate (or put in an ice chest if your refrigerator is full). Turn the turkey in brine every few hours if it is not fully submerged. Keep turkey in brine for 12-24 hours.

Cooking Your Pasture-Raised Turkey

  1. When it is time to cook the turkey, lift it out of the brine, rinse with cold water and dry with paper towels.
  2. Slide a small rubber spatula between the skin and the meat to separate them.
  3. Insert half of the herbed butter mixture (recipe below) under the skin and spread evenly. Rub the remaining butter mixture on the outside of the skin.
  4. If you wish, fill the body cavity with stuffing.
  5. Truss the bird loosely with butchers twine, season with salt and pepper, and pace in roasting pan.
  6. Add 1 cup stock and roast until internal temperature of the thickest part of the thigh reaches 165 degrees. The turkey should be loosely covered with foil for part of the cooking time to help retain moisture. The foil should be removed for the last 45 minutes or so of cooking so the skin can be beautifully browned and crisp by the time the turkey is done. Be sure to baste the turkey often with juices from the bottom of the pan.

Roasting Times at 350 F

Begin to check for doneness 30 minutes before suggested cooking time.

  • 8-12 lbs: 2.5-3.5 hours
  • 12-16 lbs: 3-4 hours
  • 16-20 lbs: 4-5 hours

Pastured birds often cook a little faster than conventional turkeys, so monitor closely with a meat thermometer. The thickest part of the thigh should reach 165F.

Herbed Butter Mixture


  • 8 tablespoons softened unsalted real butter
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped sage
  • 1 tablespoon chopped thyme
  • 1 tablespoon lemon juice (optional)
  • 1 tablespoon chopped shallots (optional)
  • 1 tablespoon chopped chives (optional)


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    Ribeye Steak Pasta Puttanesca

    We found this recipe on Jo Cooks. "This Ribeye Steak Pasta Puttanesca is perfect for the meat eater in your life and simple enough for a fabulous weeknight meal. A classic and simple pasta dish with cherry tomatoes, olives and capers and a perfectly pan fried ribeye steak."

    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4


    • 1 1/2 lb ribeye steak
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 tbsp butter unsalted
    • 1 tbsp olive oil
    • 12 oz pasta (I used rigatoni)
    • 1 tbsp butter unsalted
    • 4 cloves garlic minced
    • 1 pint cherry tomatoes (about 1 lb)
    • 1/2 cup Kalamata olives pitted
    • 2 tbsp capers drained
    • 1/2 tsp salt or to taste
    • 1/4 tsp pepper or to taste
    • 1 cup reserved pasta water
    • 1 cup Parmesan cheese freshly grated
    • 1/4 cup fresh parsley chopped


    1. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
    2. Season the steak generously with salt and pepper on both sides.
    3. Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
    4. Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you'll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it.
    5. Drain the skillet and add another tbsp of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
    6. Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
    7. Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.
    8. Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices.
    9. Place the steak slices over the pasta and serve warm.
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    Baked Mediterranean Halibut

    We found this recipe on The Mediterranean Dish. Make this easy halibut recipe with green beans and cherry tomatoes in 30 minutes or less! It bakes in a flavorful Mediterranean-style sauce with olive oil, lemon juice, dill weed and lots of garlic.

    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4



    • Zest of 2 lemons
    • Juice of 2 lemons
    • 1 cup olive oil
    • 1 1/2 tbsp freshly minced garlic
    • 2 tsp dill weed
    • 1 tsp seasoned salt, more for later
    • 1/2 tsp ground black pepper
    • 1 tsp dried oregano
    • 1/2 to 3/4 tsp ground coriander


    • 1 lb fresh French beans
    • 1 lb cherry tomatoes
    • 1 large yellow onion sliced into half moons
    • 1 1/2 lb halibut fillet, slice into 1 1/2-inch strips


    1. Preheat the oven to 450 degrees F.
    2. In a large mixing bowl, whisk the sauce ingredients together. Add the green beans, tomatoes, and onions and toss to coat with the sauce (you can do this in batches if the bowl is too small).
    3. With a large slotted spoon or spatula, transfer the vegetables to a large baking sheet (21 x 15 x 1 inch baking sheet, for example). Keep the vegetables to one side or one half of the baking sheet and make sure they are spread out in one layer.
    4. Now, add the halibut fillet strips to the remaining sauce, toss to coat. Transfer the halibut fillet to the baking sheet next to the vegetables and pour any remaining sauce on top.
    5. Lightly sprinkle the halibut and vegetables with a little seasoned salt.
    6. Bake in the 450 degrees F heated oven for 15 minutes. Then transfer the baking sheet to the top oven rack and broil for another 3-5 minutes, watching carefully. The cherry tomatoes should begin to pop under the broiler.
    7. When ready, remove the baked halibut and vegetables from the oven. Serve immediately.
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    Classic Ceviche

    We found this recipe on Simply Recipes. "Classic ceviche (or seviche) recipe. How to make ceviche using the traditional Latin American method to prepare fresh fish - cubes of red snapper are cooked by lime and lemon juice. Serve this delicious ceviche wrapped in corn tortillas or with chips."

    Prep Time: 15 minutes
    Marinating Time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 4-8


    • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
    • 1/2 cup of fresh squeezed lime juice
    • 1/2 cup of fresh squeezed lemon juice
    • 1/2 red onion, finely diced
    • 1 cup of chopped fresh seeded tomatoes
    • 1 serrano chili, seeded and finely diced
    • 2 teaspoons of salt
    • Dash of ground oregano
    • Dash of Tabasco or a light pinch of cayenne pepper
    • Cilantro
    • Avocado
    • Tortillas or tortilla chips


    1. In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice.
    2. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices.
    3. Let sit for several hours, giving time for the flavors to blend. During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.
    4. Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
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    Honey Beef Lettuce Wraps

    We found this recipe on Creme De La Crumb. "Easy, completely delicious Honey Beef Lettuce Wraps with sweet and savory Asian flavors. Whip them up in about 20 minutes for a tasty appetizer or main dish!"

    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 3-4 as a main dish, or up to 8 as an appetizer


    • 3/4-1 pound very thin-cut beef (I used a carne asada cut)
    • 2 teaspoons sesame oil
    • 1/2 cup finely chopped mushrooms
    • 1/3 cup shredded carrots, finely chopped
    • 1/3 cup canned water chestnuts, finely chopped
    • 1/4 cup Kikkoman Less Sodium Soy Sauce
    • 1/4 cup hoisin sauce
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon minced garlic
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon crushed red pepper flakes optional
    • head butter lettuce
    • sesame seeds
    • 2 tablespoons finely chopped green onions


    1. Finely chop beef into 1/4-inch pieces. Drizzle a large skillet with sesame oil, then combine beef, mushrooms, carrots, and water chestnuts and stir over medium-high heat for 3-4 minutes until meat is mostly browned.
    2. Stir together soy cauce, hoisin sauce, honey, rice vinegar, garlic, ground ginger, and crushed red pepper flakes. Stir sauce into beef and vegetable mixture and saute over medium heat for 3-5 minutes.
    3. Sprinkle with sesame seeds and green onions. Scoop beef mixture into butter lettuce leaves and serve.
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    Turkey or Beef Jalapeño Cheddar Burgers

    We found this recipe on Spend With Pennies. "These might be my absolute favorite turkey burgers of all time!!  The delicious jalapeño cheddar filling in these burgers keeps lean meat juicy and tender while adding tons of flavor!  The burgers in the photo were made with turkey, but I have also done these with lean beef and they were equally delicious!  They can broiled in the oven or cooked on the grill!"

    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4


    • 28 oz lean turkey or beef (not extra lean)
    • 2 tablespoons finely minced onion
    • salt & pepper to taste
    • 4 tablespoons cream cheese
    • 2 oz . shredded cheddar cheese
    • 1/4 teaspoon garlic powder
    • 1 fresh jalapeno pepper , diced (seeds removed if you prefer less spice)
    • 1 tablespoon olive oil
    • Rolls & Toppings as desired


    1. Preheat grill to medium or oven to broil on high.
    2. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
    3. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take 1/4 of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

    To Broil

    1. Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

    To Grill

    1. Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

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    Making Your Own Bone Broth!

    Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

    In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

    Some of the benefits of bone broth in the body include:

    • Promoting digestive health
    • Stimulating brain health
    • Boosting the immune system and metabolism
    • Supporting the body’s detoxification process
    • Aiding joint, hair, skin, and nail health

    Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

    How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:


    1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
    2. 2 chicken feet (optional – this adds gelatin)
    3. 2 tablespoons Apple Cider Vinegar
    4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
    5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 


    1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
    2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
    3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
    4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
    5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
    6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

    Recommended Further Reading

    1. Bone Broth Benefits for Health  - Wellness Mama 
    2. Bone Broth, Broths, and Stocks - Nourished Kitchen


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    Ginger Soy Haddock Bake

    We found this recipe on Platter Talk. "These baked haddock fillets are bathed in a marinade of fresh ginger and soy, all accented with lemon and chopped fresh parsley. Make this healthy haddock recipe today!"

    Prep Time: 2 hours
    Cook Time: 25 minutes
    Total Time: 2 hours 25 minutes
    Servings: 2


    • 2 haddock fillets about 1 lb. total
    • 3/4 cup low-sodium soy sauce
    • 1 chunk of fresh ginger approximately 1"x2", peeled and grated
    • 1/4 cup finely diced white onion
    • 1/4 cup brown sugar
    • juice from 1 lemon
    • 1/4 cup chopped Italian parsley leaves
    • salt and pepper to taste


    1. Combine ingredients for marinade in small mixing bowl.
    2. Arrange haddock in 2 inch deep dish and pour marinade over fish, turning fillets to ensure they are well soaked.
    3. Cover dish and refrigerate. Allow to marinade for 1 hour, longer for fuller flavor.
    4. Preheat oven to 325 degrees.
    5. Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.
    6. Serve haddock on warm plates, spoon juices from pan over each serving.


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