These mini cheese sandwiches are super easy to assemble and are ideal appetizer size. Swap out the prosciutto for deli-sliced honey ham for a snack your kids will love.
INGREDIENTS
Mini Babybel cheese
Plum tomatoes, sliced
Curly lettuce leaves
Prosciutto slices
DIRECTIONS
Slice each Mini Babybel in half. Top the bottom half of cheese with lettuce, prosciutto, and sliced tomato. Top with the other half of cheese. Insert a toothpick to secure. Arrange on a platter and serve.
Preheat oven to 425°F. Lightly spray both sides of each tortilla with non-stick cooking spray. Press each tortilla into a 1-quart oven-safe bowl to form a bowl shape. Place on a baking sheet. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; cool completely.
Meanwhile, heat oil in large skillet on medium-high heat. Add bell pepper and onion; cook and stir 4 to 5 minutes or until tender. Add garlic and cook for 1 minute. Stir in tomatoes, corn niblets, chili powder, cayenne pepper, and lime juice. Reduce heat to low; simmer 5 minutes. Add rice and beans; cook and stir until heated through.
Spoon about rice and bean mixture into each tortilla bowl. Serve with assorted toppings, if desired.
– 2 cups milk – 1 vanilla bean – 3 eggs – ½ cup caster sugar – ¼ cup corn starch – 1 teaspoon butter
Additional ingredients:
3 cups fresh ripe blueberries, washed and dried Icing sugar, for dusting
Making the pastry:
Preheat the oven to 360°F.
Sift flour into a large bowl and gently mix in the butter with your fingers until the mixture is crumbly. Stir in the sugar and the egg yolk with the vanilla extract until the ingredients come together.
Knead the dough lightly, wrap in plastic and refrigerate for fifteen minutes.
Grease 8 individual 3-inch diameter tartlet tins.
Roll pastry on a lightly flowered surface, or between sheets of baking paper, until the pastry is around 3mm (about 1/8th inch) in thickness and use to line the 8 tartlet tins. Prick the bottom of the pastry in each tin with a fork so that the crust won’t rise. Refrigerate for 30 minutes.
Bake for approx. 20 minutes or until golden brown.
Making the vanilla custard:
Add the milk to a medium saucepan. Split the vanilla bean in half lengthways and scrape the seeds into the pan. Gently heat.
In a bowl, whisk the eggs, sugar, and corn starch until combined.
Add the egg mixture to the milk. Stir it over low heat until the mixture boils and thickens. Add the butter.
Transfer the custard to a medium bowl and cover the surface with a plastic wrap to avoid forming a thick layer on top.
Refrigerate for at least one hour.
To assemble and serve:
When the mixture has cooled, spoon a level amount of the custard into each cooked pastry tart.
Tightly pack blueberries on top of the custard on each tart, dust with icing sugar and serve.
Ready in minutes and easy to make, this baked salmon is tender, flaky, and flavourful.
Ingredients
1 (2-3 pound) salmon fillet, whole
2 tablespoons fresh parsley, finely chopped
1 tablespoon of fresh dill, finely chopped
3 cloves of garlic, minced
3/4 cup of Panko breadcrumbs
1 tablespoon of olive oil
1/4 cup of Parmesan cheese, grated
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
Instructions
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Combine parsley, dill, garlic, panko, olive oil, Parmesan, salt, and pepper in a mixing bowl then set aside.
Place the salmon skin-side down onto the lined baking sheet.
Brush the top of the salmon fillet with olive oil. Season with sea salt and freshly ground black pepper. Spoon the Parmesan-herb mixture over the top of the fillet. Press the mixture firmly onto fillet with the back of the spoon.
Place in the oven and bake for 12 to 15 minutes, or until the salmon is cooked through and flaky, and the Parmesan crust is golden brown.
Spicy skillet fried shrimp, bell peppers and onion served on tortillas with sliced avocado and chopped scallions.
Ingredients
2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon cumin powder
1/2 teaspoon dried oregano
1 tablespoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 medium onion, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 pound large shrimp, deveined and peeled
Scallions, chopped
1 ripe avocado, sliced
Tortillas for serving
Directions
Mix together paprika, chili powder, cumin powder, garlic powder, oregano, onion powder, ground black pepper, and salt in a bowl.
Toss and coat the shrimp with half of the seasoning mix. Set aside.
Heat a tablespoon of vegetable oil in a large cast iron skillet. Add the onions and bell peppers. Saute for 4-5 minutes or until the vegetables have softened slightly. Add the remaining seasoning to the peppers and onions, and mix well.
Slide the vegetables to one side of the skillet. Heat the remaining oil in the skillet and add the shrimp. Cook the shrimp for 2-3 minutes until they are opaque and cooked through.
Serve in tortillas with avocado slices and chopped scallions.
