Yearly Archives: 2014
3 T Butter
1/3 C Light Sour Cream
4 Cups Frozen Hash Browns, Defrosted
1 1/2 C Light (Old/Sharp) Cheddar Cheese, Grated
1/3 C Canned Low-Fat Cream of Mushroom Soup
1/2 C Finely Chopped Onion (Approximately 1 Small Onion)
1 Pkg (375 g) Johnsonville Maple Syrup Flavoured Sausages, Cooked and Cut into 1/4 Inch Pieces
Cook sausages according to package instructions.
Preheat oven to 350 degrees F. Spray 12 muffin cups thoroughly with non-stick cooking spray.
Chop cooked sausage links into ¼ inch circles.
Cook onion in butter for 2 minutes on high in microwave.
In a large mixing bowl, combine the defrosted hash browns, onion cooked in butter, mushroom soup, sour cream, eggs, grated cheddar cheese and sausages.
Scoop mixture into muffin tins to the top and pack down tightly with spatula (ensure they are packed to the top to make for easier removal).
Bake for 20-30 minutes in pre-heated oven.
Remove from oven, let cool for about 3-5 minutes, then run a butter knife around the edge of each muffin cup to loosen the Maple Sausage Brunch Bites.
Let cool a full 10 minutes, run knife around edges once more, then carefully remove with a spatula and place on plates.
Serve immediately topped with salsa garnish and with fruit/fruit salad (optional)
*Optional: Garnish with 2 tsp. salsa
Serve with fruit
Yields: 12 servings
Preparation time: 15 minutes
Bake/cook time: 30 minutes
Ingredients – Serves 6
1 C Unsweetened Shredded Coconut
½ C Panko Bread Crumbs, Toasted (See Instructions Below)
½ Tsp Sea Salt, Plus Additional to Taste
1 Large Egg
½ C Amarula, Divided
2 Tbsp Brown Rice Flour
1 Lb Peeled and Deveined Extra-Large Shrimp, Tail-on, Patted Dry
1 Large Ripe Mango, Diced (or 1 ½ C Diced Frozen Mango, Defrosted)
1 Tbsp Fresh Lime Juice
1 Tbsp Honey
½ Tsp Hot Sauce, or More to Taste (Optional)
1. Preheat oven to 450°F and line a large baking sheet with parchment paper.
2. In a large bowl, combine toasted panko bread crumbs, coconut and salt. In a second large bowl, whisk together the egg, ¼ cup of Amarula and flour until combined.
3. Working a few shrimp at a time, dredge shrimp in Amarula mixture, letting excess drain off. Then dredge shrimp in panko/coconut mixture, gently pressing to adhere and turning to coat on all sides. Transfer to prepared baking sheet and repeat with remaining shrimp.
4. Mist shrimp with cooking spray and bake for about 10 minutes until coating is golden and shrimp are cooked through.
5. While shrimp are baking, prepare sauce. In a small food processor or blender, combine mango, remaining Amarula, lime juice, honey and hot sauce (if desired). Season with salt And serve alongside shrimp for dipping.
Toasted Panko Directions
1. Preheat oven to 350°F. Toss about 3 cups of panko breadcrumbs with 1 teaspoon of sea salt until combined.
2. Transfer to a parchment lined baking sheet and mist with cooking spray.
3. Mix and mist again to evenly coat crumbs. Bake for 5-8 minutes until panko is medium golden brown. Panko will keep in a sealed container for up to 3 months.
4 Tsp McCormick Gourmet Paprika
2 Tbsp Extra Virgin Olive Oil (with Strong Olive Flavour)
2 Tsp McCormick Gourmet Ground Turmeric
2 Shallots, Roughly Chopped
1 Tsp Salt
6 Cipollini Onions, Quartered
3 Tsp McCormick Garlic Powder
2 Garlic Cloves, Chopped
1 Tsp McCormick Crushed Red Pepper
1/3 C Beef Broth
½ Tsp McCormick Gourmet Ground Black Pepper
2 C Tomato Sauce (Canned Is Fine)
½ Tsp of McCormick Gourmet Onion Powder
4 C Pumpkin, Cubed in ¾ Inch Pieces
½ Tsp McCormick gourment Black Peppercorns
2 Lbs Beef Roast, Cut into 1 Inch Cubes
• Butter for Baking Sheet
• Flour for Baking Sheet (Club House Gluten Free Rice Flour Can Be Used as a Substitute)
• ½ Tsp. Club House Caramel Extract (French Vanilla or Lemon Extract Can Be Used as a Substitute)
• 1 Large Pinch Club House Ground Cinnamon
• 1 C Billy Bee Honey
• 4 ½ C Blanched Hazelnuts
• 8 Egg Whites, Room Temperature
• Cake Mate Cookie Icings
• Cake Mate Scribblers
• Cake Mate Décors
1. Preheat oven to 275°F.
2. Butter and flour a baking sheet.
3. In a food processor with the blade attachment, finely chop the nuts.
4. Beat the egg whites to a soft peak in a stand mixer with the paddle attachment or in a bowl using a handheld electric mixer, then add the nuts. Next, add cinnamon, honey, and the caramel extract. Mix to incorporate and use a flat spatula to transfer the contents of the bowl to a large pot. Cook on stove top over low heat for 5-10 minutes to dry the dough out a bit.
5. Using a spoon or an ice cream scoop, form small balls of dough and drop them onto the buttered, floured baking sheet. Next, lay wax paper over the cookies and using a rolling pin or a flat surface, gently spread thin.
6. Bake for 25-30 minutes until the cookies turn golden brown. Once they look crisp, let them rest on a cooling rack, or forget that and eat them right away, while they are still hot, with milk.
7. Use cookie icing, scribbler gels and décor to decorate the cookies.
Ingredients – Serves 4
1 Pizza Dough (1 1/2 Lbs)
½ C Flour (for Dusting)
1 Large Zucchini, Sliced into ¼-inch Thick Strips
3 Tbsp Olive Oil, Divided
2 Tbsp Chopped Fresh Thyme
2 Cloves Garlic, Minced
½ Tsp Sea Salt, Plus Additional to Taste
¼ Tsp Freshly Ground Black Pepper, Plus Additional to Taste
2 Tbsp Fine Cornmeal
1 C Shredded Mozzarella Cheese
¼ C Freshly Grated Parmesan Cheese
½ Large Sweet Potato, Peeled & Thinly Sliced
1 Large Plum Tomato, Seeded and Diced
½ C Crumbled Feta Cheese
Reynolds Parchment Paper
Reynolds Wrap Heavy Duty Aluminum Foil
13×18 Jelly Roll Pan
Grill or Grill Pan
1. Remove dough from fridge and rest at room temperature for 30-60 minutes.
2. Line grill or grill pan with heavy duty aluminum foil and preheat to medium-high heat. Toss zucchini with 2 teaspoons of olive oil and season with salt and pepper. Grill for about 6 minutes, turning once, until zucchini is lightly charred and tender. Allow to cool and cut into ¼-inch pieces; set aside.
3. Preheat oven to 420F.
4. In a small bowl, combine remaining olive oil, thyme, garlic, salt and pepper. Set aside.
5. Line a 13×18-inch jelly roll pan with parchment paper and sprinkle with cornmeal. Dust wax paper with flour and stretch pizza dough with your hands, using more flour as needed, until ½-inch thick and about the size of the pan. Transfer dough to the parchment paper lined pan.
6. Brush pizza dough evenly with olive oil mixture. Sprinkle half the mozzarella and parmesan cheese onto crust and top with sweet potato slices and zucchini. Add the remaining mozzarella and parmesan cheeses, then the tomato and feta. Bake in lower 1/3 of oven for about 20 minutes until crust is golden brown on the bottom.
• 3 Cloves Garlic, Minced
• 3 Green Onions, Julienned
• 250 g Johnsonville Hot Italian Ground Sausage
• 1 Thumb-Size Piece Galangal OR Ginger, Grated
• 1/2 to 1 C Shredded Cabbage
• 1/2 C Fresh Cilantro, Roughly Chopped
• 1 Pkg Spring Roll Wrappers
• 1 Carrot, Julienned
• 1 Red Chili, Minced (if Desired)
• 1 Tbsp Soy Sauce
• 2 C Bean Sprouts
• 4 Shiitake Mushrooms, Sliced
• Vegetable Oil for Deep Frying
Stir Fry Liquid Ingredients
• 2 Tbsp Soy Sauce
• 1 Tbsp Lime Juice
• 1 Tbsp Fish Sauce
• Salt and Pepper to Taste
1. Add the soy sauce to quickly marinate the sausage.
2. In a wok, add oil; when it’s very hot, add the green onions, ginger and garlic and cook for 1 minute.
3. Add the sausage and stir fry for 2 minutes on high.
4. Add the carrots, mushrooms, and cabbage and continue to cook for 1 minute, then add the stir fry liquid and red chili (if desired).
5. Mix in the bean sprouts and cilantro.
6. Remove from heat
7. Add a little bit of water to the outside edges of the spring roll wrapper.
8. Add about 1 heaping tablespoon of mixture per spring roll wrapper. Take a corner of the spring roll and wrap around mixture, tucking the mixture in tightly as you roll. Fry the spring rolls at 180° C till golden brown and serve with a sweet chili sauce and fresh greens.
500g Minced Johnsonville Original Ground Pork
1 Small Onion, Finely Diced
2 Garlic Cloves, Minced
1/2 Tsp Dried Chili Flakes
1 Tbsp Fresh Cilantro, Chopped
2 Tbsp Milk
75g Fresh Breadcrumbs
2 Tbsp Cooking Oil
Seasoning to Taste
Cilantro Springs (to Garnish)
1 Tsp Ground Turmeric
2 Tsp Coriander Seeds
½ Tsp Ground Cinnamon
4 Cardamom Cods, Crushed
1 Stalk Lemongrass, Trimmed & Smashed
1 Tsp Dried Chili Flakes
1 Knob Ginger, Peeled & Grated
300 Ml Chicken Stock
300 Ml Coconut Milk
100 Ml Water
1 to 2 Limes, Zested & Juiced
Sweat the onion down with half the oil and cook down with no colour till soft, add garlic then chili flakes. Place the meat into a cold bowl. Add the sautéed onion mixture, breadcrumbs, milk, and fresh cilantro. Mix thoroughly. Make as many golf ball size meatballs as you can from the mixture. Chill and reshape (optional). Heat the remaining oil and sauté the meatballs for 5 minutes or until brown on all sides, then remove from the pan.
In the same pan, toast the turmeric, coriander, cinnamon, cardamom, lemongrass, chili, lime and ginger for several minutes. Add the stock, coconut milk, and water and bring to a boil. Add the meatballs and simmer for 10 to 15 minutes. Remove the meatballs and strain.
Season the liquid with salt, lime zest and juice and garnish.
Announced Canadian Better Living Featuring Dr. Marla Shapiro
Delray Beach, FL., May 2014 – Highly-acclaimed physician and health advisor, Dr. Marla Shapiro appears as a special guest for the upcoming episode of the Canadian Better Living television series. This special edition program is scheduled to air nationally (all cities except Montreal) on CTV, Saturday, May 31st at 10:30AM, Montreal only on Sunday, June 1st at 10:00AM, and on Food Network June 2014, as secured independent programming. Now in its fifth year, the half-hour program explores the most important issues and topics related to Canadians’ health and well-being.
This upcoming episode includes a special report titled, “Don’t Be Embarrassed; Treat Nail Fungal Infections” which explores an easy-to-use solution that gives you healthier looking nails, announced Patty Sayer, Executive Producer of the series.
Watch as we discuss the often embarrassing topic of nail fungal infections and turn it into a solution driven topic. Learn how Emtrix®, which is available without a prescription, is a clinically proven treatment for finger nails and toe nails. This product may not be right for you. Always read and follow the label. Join us as we sit down with Pharmacist, Susan E. Beresford who offers some suggestions for better managing nail fungal infections and discusses several treatment options.
Breakfast Potato Skins Ingredients
Serves 4 Hands-on Time: 30 minutes
Total Time: 1 hour 35 minutes
- 4 Yukon Gold Potatoes
- 1 Red Bell Pepper, Diced
- 1 C 2% or Non-Fat Plain Greek Yogurt
- 1 ½ C Low-Fat Aged Cheddar Cheese
- 1/3 C Vegetable Oil
- Sea Salt and Freshly Ground Black Pepper
- 8 Johnsonville Original Breakfast Sausage Links
- 3 Green Onions, Thinly Sliced
- ½ Yellow Onion, Diced
- 6 Eggs, Whisked
- 1 Ripe Avocado, Diced
Dark Chocolate Cake with Stawberry Buttercream Icing
- 1 1/2 C Sugar
- 3 Eggs
- 2 Tsp Vanilla Extract or Paste
- 1/2 C Semi Sweet Chocolate Chips
- 1/3 C Vegetable Oil
- 1 1/2 C 2% Greek Yogurt
- 1/3 C Hot Water
- 1 1/2 C All Purpose Flour
- 3/4 C Cocoa Powder
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 1/2 Tsp Salt