Feb 8, 2016
Bake up a batch of chewy fudge brownie cookies filled with an oreo creme filling drizzled with fruity raspberry coulis for your Valentine, and watch them swoon with love at first bite!
Prep Time: 30 Minutes • Total Time: 1 Hour 20 min • Servings: 12 sandwich cookies
INGREDIENTS
For the raspberry coulis
2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
For the brownie cookies
1 package Duncan Hines® Chewy Fudge Brownie Mix
⅓ cup vegetable oil
2 Tbsp. water
1 large egg
For the filling
1/4 cup unsalted butter, softened to room temperature
1/4 cup vegetable shortening, room temperature
1 and 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
Coulis is a versatile sauce that is simple to make, and it dresses up any recipe!
DIRECTIONS
1. Preheat oven to 375°F. Grease baking sheets.
2. Combine brownie mix, oil, water, egg in large bowl with wooden spoon until blended.
3. Drop by rounded tablespoons 2-inches apart on prepared pans (24 cookies).
4. Bake 7 to 8 minutes or until just set in center. Cool cookies 1 minute on pan. Transfer to a wire rack to cool completely.
5. While the cookies are cooling make the coulis. In a medium saucepan over medium-high heat, bring raspberries and sugar to a boil. Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes.
6. Press mixture through a fine-mesh sieve. Use a spatula to extract as much liquid as possible; discard seeds and skins. Stir in lemon juice. Let cool completely.
7. Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners’ sugar and vanilla until creamy and combined.
8. Spread filling on flat side of half of the cookies. Drizzle with raspberry coulis. Top each half with remaining cookies and gently press together.
NOTE: Leftover coulis can be kept up to 3 days, covered and chilled.
Feb 8, 2016
Clouds of billowy meringue floating on a sea of strawberry – a simple, but elegant, dessert sure to win their heart this Valentine’s Day.
INGREDIENTS
For the strawberry coulis
16 oz strawberries, hulled and quartered
1/4 cup granulated sugar
1/4 cup lemon juice
For the islands
2 large egg whites
1/8 tsp cream of tartar
1/2 cup sugar
1/2 tsp vanilla extract
DIRECTIONS
1. Preheat oven to 225°F
2. Follow these simple steps for successful meringues. Scoop the meringue into a pastry bag fitted with a star tip (or into a plastic bag with a corner cut off). Drop 1-inch stars onto a baking sheet, and bake meringues for about 40 minutes. Turn off the heat, but let the cookies remain in the oven for another 30 minutes to cool slowly and prevent cracking.
3. Cook strawberries, sugar and lemon juice in a medium saucepan over low heat. Bring to a simmer and cook an additional 3 minutes. Cool to room temperature and then puree the mixture in a blender until smooth.
4. Pour mixture evenly into four glasses. Place a meringue cookie into each glass. Garnish with crumbled meringue, half a strawberry, and a mint leaf. Serve with additional meringue cookies.
Store leftover cookies in an airtight container for a week or freeze for up to a month.
Feb 1, 2016
Crunchy and healthy, this easy to make recipe for roasted chickpeas is ready for munching in just 30 minutes! Set out a bowl for your game day party and watch them disappear! Oh, and kids love them too so consider making a batch for nutritious after-school snacking!
Chickpeas are a good source of Dietary Fiber, Protein, and Copper, Folate, and Manganese.
INGREDIENTS
1 (15 ounce) can chickpeas/garbanzo beans, drained
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
INSTRUCTIONS
1. Preheat oven to 425°F
2. Heat oil in an ovenproof skillet. Add chickpeas, cumin and smoked paprika, cook for 2 minutes; stirring to coat. Season with salt.
3. Place skillet in oven and bake for 20 minutes.
4. Cool and serve!
If you’re looking for something a little bit spicier try this version…
INGREDIENTS
2 (14 ounce) cans chickpeas/garbanzo beans
1 1/2 tablespoons olive oil
2 teaspoons granulated sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground paprika
1 teaspoons cayenne pepper
1/2 teaspoons garlic powder
1/2 teaspoon salt
INSTRUCTIONS
1. Preheat the oven to 425°F.
2. Drain and rinse the chickpeas in a strainer/colander. Layer chickpeas on paper towels and pat dry with more paper towels.
3. In a small bowl, mix together the seasonings.
4. In another bowl, add chickpeas and toss with the olive oil. Once coated with oil, sprinkle on 3 teaspoons of the seasoning mix, or to taste. You can save any remaining seasoning. Store in an airtight container in a dry, cool place.
5. Place the seasoned chickpeas in an even layer on a lined cookie sheet. Bake for 40-60 minutes; stirring once halfway through cooking time. NOTE: Monitor the chickpeas towards the end of cooking time as they can quickly burn. The chickpeas should be brown and crunchy. Let cool before serving.
Feb 1, 2016
Piled high with sweet and spicy pulled chicken, topped with slices of smoked chicken, cheese, pineapple and red onion, this sandwich is so good it may not make it to halftime.
Makes: 4 servings
INGREDIENTS
3 Chicken Breasts, slow-cooked and pulled
3/4 cup sweet & spicy BBQ sauce
1 red onion, thinly sliced
Fresh pineapple, sliced (or use canned pineapple rings)
Smoked Chicken Breast deli meat slices
Swiss or Mozzarella cheese slices
Fresh Romaine Lettuce
Hawaiian sweet rolls (or use hamburger rolls)
DIRECTIONS
Place chicken breasts and BBQ sauce in a crock pot and cook on high 4-5 hours or low 7-8 hours. Once cooked, and tender, use a fork to pull chicken apart until it is loosely shredded.
Grill pineapple slices. Lightly butter rolls and broil in oven until lightly browned. Assemble your chicken burger – layer in this order – pulled chicken, pineapple slice, smoked chicken deli slices, cheese slice, red onion slices, and finally, lettuce. Enjoy!
Feb 1, 2016
Bermudians are no strangers to cod fish cakes, and these crispy, golden-brown nuggets of yum are a spicy variation of the former – just the right size for serving as appetizers.
Dried, salted cod fillets.
INGREDIENTS
1 1/4 lbs boneless salted cod fish
3 potatoes
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon Habanero pepper, minced
3 tablespoons bell pepper. minced
1/4 cup parsley, finely chopped
1 teaspoon fresh thyme, minced
1 large egg
Freshly ground pepper to taste
2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
1/3-1/2 cup milk
Vegetable oil for frying (about 3 cups)
DIRECTIONS
1. Rinse fish under cold water to remove excess salt. Place fish in a large pot and cover with cold water. Refrigerate, covered, overnight, changing the water three or four times.
Drain fish; discard water. Add more water and cook on medium-high heat to boiling. Reduce heat and simmer for 5 minutes. Drain off water and with a fork, flake cod.
2. Boil potatoes until tender. Drain and roughly mash.
3. Heat olive oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add Habanero and red bell pepper. Cook for 1 minute longer.
4. Combine flaked cod, sauteed onion, garlic and pepper mixture, thyme, parsley and egg with potato mixture; mix well.
5. Roll teaspoons of fish mixture into football-shaped balls. Place on parchment lined baking sheet and refrigerate for 30 minutes.
6. Meanwhile, make the batter. Whisk together dry ingredients – flour, baking powder, smoked paprika, garlic powder and sugar. Gradually add the milk, starting with 1/3 cup, whisking well; add more milk, if necessary, until desired batter consistency is reached.
7. Heat oil in a deep skillet or saucepan. Dip each cod ball into batter mixture, allowing excess to drip off. Fry fritters, in batches, until heated through, crisp and golden-brown. Drain on paper towels.
Jan 25, 2016
Fontina cheese is a semi-soft Italian cow’s milk cheese, originating from the Aosta Valley in the Alps. Fontina cheese has a mild, nutty flavour and melts well, making it favourable for baking, and fondue, of course!
Seasoned with rosemary, garlic, and thyme, this baked Fontina recipe is perfect for dunking hunks of bread into its gooey deliciousness!
Prep Time: 15 min Cook Time: 6 min Servings: 4
INGREDIENTS
1 1/2 lbs Italian Fontina cheese, rind removed, diced into 1-inch cubes
1/4 cup olive oil
6 clove garlic, thinly sliced
1 tsp fresh thyme leaves, minced
1 tsp fresh rosemary, minced
1 tsp kosher salt
1 tsp black pepper, freshly ground
1 crusty French baguette, cut on the diagonal into 1/2-inch slices
DIRECTIONS
1. Preheat the broiler and move the oven rack to top position.
2. Arrange the cubes of Fontina evenly in a 12-inch cast-iron skillet or oven-safe skillet. Drizzle with olive oil. Sprinkle garlic, thyme, and rosemary over the cheese. Season with salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and golden brown.
3. Serve immediately accompanied with French bread slices for dipping.
