Aug 24, 2015
A healthier, low-fat burger loaded with such delicious spicy flavour you’ll want to make them over and over. Grill on the barbecue or pan fry. Makes 4 servings.
Ingredients
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 Tablespoon fresh cilantro, finely chopped
- 1 Tablespoon green onion, minced
- 1 Tablespoon Thai red curry paste
- 1 teaspoon fish sauce
- 1/2 teaspoon jalapeño pepper, seeded and minced
- 1/4 cup peanut sauce
- 1/2 cup dried breadcrumbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons oil, for grilling
- 4 hamburger rolls
Directions
Mix the chicken, garlic, cilantro, green onion, red curry paste, fish sauce, jalapeño pepper, peanut sauce, breadcrumbs, salt and pepper together very well. Form the mixture into 4 burgers.
Pre-heat a grill (or skillet) over medium heat. Lightly oil grill or skillet, and cook burgers until they are firm to the touch and cooked through; about 6-8 minutes per side.
Serve on toasted hamburger rolls and top with sweet chili sauce, guacamole, sliced red onion and cheese, if desired.
Aug 18, 2015
Sweet & tangy with a touch of heat, this recipe uses a few prepared ingredients for a quick but oh, so delicious meal. Ready in about 30 minutes. Serves: 4-6
Ingredients
- 1 1/2 lbs (24-30 count) shrimp, peeled and deveined
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic salt
- Freshly ground black pepper
- 4-6 soft tortilla shells
- 1 (14.5 oz) can refried beans
- 1/2 teaspoon cumin powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 (16 oz) bottle Pace Restaurant-Style Peach Mango Salsa
Toppings:
- 1 (11 oz) can Corn Niblets or Mexicorn, drained
- Shredded lettuce
- 1 lime, quartered
- 1 avocado, quartered
- Feta cheese, crumbled
- 1 jalapeño pepper, seeded, and sliced
Directions
- In a bowl, whisk together olive oil, lime juice, cayenne pepper, garlic salt and black pepper. Add shrimp and toss to coat completely. Cover and refrigerate 30 minutes.
- Wrap tortilla shells in aluminum foil and place in a pre-heated 350°F oven for about 15-20 minutes, or until heated through.
- In a small saucepan, over medium-low heat, combine refried beans, cumin, chili powder and smoked paprika. Heat until warmed through. Remove from heat and cover to keep warm.
- While tortilla shells are warming, sauté marinated shrimp in a skillet over medium heat; about 2-3 minutes per side, or until shrimp are no longer translucent.
- To serve, place the warmed tortilla shells on plates. Spread a few tablespoons of the refried beans onto each shell. Divide the lettuce, corn, and salsa evenly over each shell (use as much, or as little, as you wish). Top with shrimp. Garnish with avocado, sliced jalapeño, lime, and crumbled feta cheese. Serve immediately.
Aug 10, 2015
A delightful pasta dish elegant enough to serve to guests. Easy to prepare, this dish is ready in less than 30 minutes.
Ingredients
- 13 oz. (375g pkg.) spaghetti
- 1 pkg. fresh snow peas
- 1 tablespoon olive oil, divided
- 4 (8 ounce) salmon fillets, skinned
- 1 small onion, finely, chopped
- 1 garlic clove, minced
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup dry white wine
- 10 oz. heavy cream or half and half
- 1/2 teaspoon white peppercorns, crushed (or use 1/4 tsp. ground white pepper)
- 1 tablespoon fresh cilantro, chopped
- 1/2 cup Parmesan cheese, finely grated
- 1 scallion, green leaves only, sliced
- 1 lime, quartered, for garnish
- Shaved Parmesan cheese, for garnish
Directions
- Cook pasta in a large pot of boiling water, according to package instructions, or until tender. Drain. Set aside.
- In a medium pot of boiling water quickly blanch snow peas. Just until they are crisp tender and turn a brighter green. Remove from heat and immediately immerse snow peas in ice water to stop the cooking process. Drain and set aside.
- Heat half the olive oil in a large skillet. Cook salmon fillets until cooked through and lightly browned. Remove fillets from skillet. When cooled, cut into chunks and set aside.
- Add remaining oil to skillet. Sauté onion and garlic until onion is translucent and tender. Add lime rind and juice, and white wine. Bring to a boil, stirring constantly to deglaze the skillet and until mixture reduces to about two tablespoons. Stir in cream, pepper and cilantro. Heat until mixture boils, and immediately add grated Parmesan cheese and stir until melted. Remove from heat.
- In a large bowl, combine pasta with snow peas. Add cream sauce and fish and gently mix together to coat pasta.
- To serve, garnish with chopped scallions and shaved Parmesan cheese and a few lime wedges.
Aug 10, 2015
There’s no denying it’s hot this year. With temperatures hovering in the mid-to-high 80s, and average daily humidity around 80%, finding a way to cool down is essential.
Homemade popsicles are so easy to make and are a delicious way to cool down and chill out on a warm, muggy Bermuda day.
Take advantage of summer’s vast selection of fresh, seasonal fruit and creamy coconut milk to whip up a batch of Fruity Coconut Popsicles and just eat the heat away.
Makes: 6 popsicles
Ingredients
- 1 can (12 oz) coconut milk
- Fresh fruit – raspberries, blueberries, kiwi, peaches, banana, oranges, pineapple, mango, or whatever you have hankering for, cut into small chunks
- 3 Tablespoons honey
- Popsicle molds (or you can use paper cups)
- Wooden popsicle sticks (if your molds don’t have inserts)
Directions
- Heat coconut milk and honey in a saucepan, over medium-high heat, and stir until honey has completely dissolved. Remove from heat. Allow to cool.
- Pour a little of the coconut mixture into popsicle molds; about 1 tablespoon per mold. Add fruit and then fill molds to top with coconut mixture. Disperse air bubbles by gently tapping mold on counter surface.
- Freeze for one hour and then insert wooden sticks. Allow to completely freeze, about four hours or overnight. To unmold, dip in hot water for about 15-20 seconds.
Aug 4, 2015
This is a delicious dish for light dinners. The contrast of sweet and savory and different textures is delicious. Serve with tender, flavourful and juicy New York Strip Steak.
Servings: 4-6
- Ingredients
- 1 (16 ounce) boneless New York Strip steak, grilled
- 2 cups quinoa
- 2 cups vegetable broth
- 1 3/4 cups water
- 1/3 cup sliced almonds, toasted
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small to medium yellow onion, diced
- 1/4 cup raisins
- 1/4 fresh parsley, minced
- Salt to taste
Directions
- Toast the quinoa in a heavy-bottom saucepan, stirring frequently, over medium-high heat for 3-4 minutes, or until the grains turn golden brown.
- Add the vegetable broth and water, raise heat to high, cover, and bring to boil. Reduce the heat to low and cook about 15 minutes, or until all of the liquid is absorbed. Turn off the heat and let sit while you prepare the other ingredients.
- In a medium-sized skillet, toast the almonds. Cook them over medium-high heat, stirring frequently, until they begin to lightly brown. Watch them carefully to prevent burning. Remove them from the skillet.
- Pour the olive oil into the skillet. Sauté the onion until soft and translucent. Add the garlic and raisins and sauté another 1-2 minutes.
- Fluff cooled quinoa with a fork, then scoop it into a large serving bowl. Toss the quinoa with the sauteed onion, garlic, raisins and toasted almonds. Stir in parsley. Add salt to taste. Chill or serve at room temperature.
Grilling the Steak
Brush steak lightly on both sides with olive oil and sprinkle with salt and pepper. You can add spices like chili powder, paprika, or garlic powder and rub into steak.
Cooking time depends on the thickness of the steak and your preference. Using tongs, turn steak once while grilling. Use a meat thermometer to test.
Rare: 125°F – 130°F
Medium-Rare: 130°F – 135°F
Medium: 140°F – 145°F
Well-Done: 160° and higher
Rest the grilled steak on a cutting board for about 5 minutes before slicing. When ready to serve, slice thinly against the grain.
Aug 3, 2015
Your favourite granola, mixed with almond butter, dried fruit, honey and a little milk makes one delicious energy snack you can enjoy anytime or to take for when you’re on the go! Perfect for kid’s lunch boxes too!
Makes: 16 balls (8 servings) Prep. Time: 10 minutes Total Time: 1-2 hours
Ingredients
• 2 cups of granola (use your favourite mix)
• 4 tablespoons of almond butter
• 2 tablespoons of honey (or agave honey)
• 3 tablespoons of milk (you can substitute with water, or a dairy-free alternative)
1/4 cup dried cranberries (you can substitute with your choice of dried fruit – raisins, cherries, dates, apricots, etc.)
Directions
1. In a large bowl, mix together honey and almond butter.
2. Stir in granola and dried cranberries.
3. Add the milk and stir until mixture is evenly moistened.
4. Form 16 balls, each 1 heaping tablespoon. Tip: Form the balls using plastic wrap to keep the mixture from sticking to your hands.
5. Chill in the refrigerator 1 to 2 hours, or until firm. Store in freezer-safe containers or ziploc bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.
