BBQ pork chops seasoned with a touch of EVOO and YIAH Australian Outback Coffee Meat Rub. Steamed broccoli with YIAH Lime Cracked Pepper and roasted cubed potatoes mixed with EVOO and YIAH Country Onion and Chive dip mix.  #YIAH

BBQ pork chops seasoned with a touch of EVOO and YIAH Australian Outback Coffee Meat Rub. Steamed broccoli with YIAH Lime Cracked Pepper and roasted cubed potatoes mixed with EVOO and YIAH Country Onion and Chive dip mix.

BBQ steak rubbed with YIAH Canadian Meat Rub, mushrooms, onions and peppers sautéed in YIAH Intense Garlic EVOO and baked potatoes topped with YIAH Herb and Garlic Dip. Simple but delicious!  #YIAH

BBQ steak rubbed with YIAH Canadian Meat Rub, mushrooms, onions and peppers sautéed in YIAH Intense Garlic EVOO and baked potatoes topped with YIAH Herb and Garlic Dip. Simple but delicious!

Jamaican Jerk Pork Tenderloin and Seasoned Roast Potatoes YIAH Jamaican Jerk spice blend with small amount of YIAH Kasbah Extra Virgin OIive Oil rubbed all over pork tenderloin. Let marinate for about 1/2 hour then barbecued for about 25 mins on low. Potatoes cut into small cubes mixed with Extra Virgin Olive Oil and YIAH Veggie Dip Mix and YIAH Chai Shiraz Smoked Four Peppercorn Blend. Baked on cookie sheet lined with parchment paper at 350 F for about 20 a 30 mins. Delicious!! #YIAH

Jamaican Jerk Pork Tenderloin and Seasoned Roast Potatoes YIAH Jamaican Jerk spice blend with small amount of YIAH Kasbah Extra Virgin OIive Oil rubbed all over pork tenderloin. Let marinate for about 1/2 hour then barbecued for about 25 mins on low. Potatoes cut into small cubes mixed with Extra Virgin Olive Oil and YIAH Veggie Dip Mix and YIAH Chai Shiraz Smoked Four Peppercorn Blend. Baked on cookie sheet lined with parchment paper at 350 F for about 20 a 30 mins. Delicious!! #YIAH

Baked Brie. I cut the top off the brie and baked at 350 F for 20 minutes then sprinkled on YIAH Mediterranean Dukkah and drizzled with YIAH Caramelized Balsamic Vinegar. Turned out great!    #yiah

I cut the top off the brie and baked at 350 F for 20 minutes then sprinkled on YIAH Mediterranean Dukkah and drizzled with YIAH Caramelized Balsamic Vinegar. Turned out great!

Good Friday Fish Dinner - Baked haddock lightly brushed with YIAH Mediterrean Extra Virgin Olive Oil, then seasoned with YIAH West Coast Fish with Lemon Myrtle and topped with capers. Rice made with chicken broth and YIAH Veggie Dip and finally steamed asparagus with touch of butter and sprinkling of YIAH Lime and Cracked Pepper!    #yiah

Good Friday Fish Dinner - Baked haddock lightly brushed with YIAH Mediterrean Extra Virgin Olive Oil, then seasoned with YIAH West Coast Fish with Lemon Myrtle and topped with capers. Rice made with chicken broth and YIAH Veggie Dip and finally steamed asparagus with touch of butter and sprinkling of YIAH Lime and Cracked Pepper! #yiah

Here is a great way to use YIAH Thai Green Curry Dip Mix. I marinated prawns in a mixture of the Thai Green Curry and YIAH Asian EVOO. Stir fry broccoli flowerettes in Asian EVOO until crisp tender. Removed and then stir fried the prawns. Finally returned the broccoli and quickly mixed together with the prawns. Served on a bed of jasmine rice. We loved it! Quick easy and very tasty.    #yiah

Here is a great way to use YIAH Thai Green Curry Dip Mix. I marinated prawns in a mixture of the Thai Green Curry and YIAH Asian EVOO. Stir fry broccoli flowerettes in Asian EVOO until crisp tender. Removed and then stir fried the prawns. Finally returned the broccoli and quickly mixed together with the prawns. Served on a bed of jasmine rice. We loved it! Quick easy and very tasty. #yiah

Barbecued pork chops rubbed with YIAH Harissa Spice Blend, baked sweet potato (when cut open) sprinkled with YIAH Country Baked Apple Pie baking spice and steamed broccoli with YIAH Lime Cracked Pepper  #yiah

Barbecued pork chops rubbed with YIAH Harissa Spice Blend, baked sweet potato (when cut open) sprinkled with YIAH Country Baked Apple Pie baking spice and steamed broccoli with YIAH Lime Cracked Pepper

There's still time to take advantage of the incredible double host rewards if you book a tasting party and it's held by April 29th. You won't be disappointed! If you are interested please contact me via private msg on Facebook, or my email viviannewelford.yiah@gmail.com or phone 778-554-9115.

There's still time to take advantage of the incredible double host rewards if you book a tasting party and it's held by April 29th. You won't be disappointed! If you are interested please contact me via private msg on Facebook, or my email viviannewelford.yiah@gmail.com or phone 778-554-9115.

Last night salmon fillets marinaded in (for 2) 2 tbsp of YIAH Honey Caramelized Balsamic Vinegar, 2 tbsp of YIAH Extra Virgin Asian Olive Oil, 1 tsp. sesame oil, 2 tsp of YIAH Pacific Potlatch spice blend and 2 cloves of minced garlic. Marinaded for 2 hours. Then baked at 400 F on parchment lined pan with any remaining marinade. Served on jasmine rice and green salad drizzled with YIAH Blood Orange, Guava, Mango Balsamic Vinegar. Very yummy!

Last night salmon fillets marinaded in (for 2) 2 tbsp of YIAH Honey Caramelized Balsamic Vinegar, 2 tbsp of YIAH Extra Virgin Asian Olive Oil, 1 tsp. sesame oil, 2 tsp of YIAH Pacific Potlatch spice blend and 2 cloves of minced garlic. Marinaded for 2 hours. Then baked at 400 F on parchment lined pan with any remaining marinade. Served on jasmine rice and green salad drizzled with YIAH Blood Orange, Guava, Mango Balsamic Vinegar. Very yummy!


More ideas
Pinterest
Search