Aug 4, 2014
Sweet and tangy, this cucumber and cabbage recipe is crunchy, cool and refreshing for the hot dog days of summer.
Did you know cucumbers are the ideal summer cooling food? They’re also loaded with health and beauty benefits. Read our Eating to Stay Cool article to find other beneficial fruits and vegetables that help keep you cool this summer.
Ingredients
½ green cabbage, chopped small
1 bunch green onions, chopped
1 cucumber, sliced and chopped
1 bell pepper (yellow or red), chopped
Dressing
¼ cup red wine vinegar
¼ cup apple cider vinegar
1/3 cup sugar or ¼ cup warmed honey
½ cup canola oil
½ tsp ground mustard
¾ tsp salt
2 tsp poppy seeds
Directions
Chop all vegetables and place in a large salad bowl. Add all the dressing ingredients to a blender and blend until well-mixed. Pour dressing over salad and toss. Cover and store in refrigerator for several hours before serving to allow the flavours to infuse.
Aug 4, 2014
Made with simple, all-natural ingredients, you can feel good about serving your family these frozen treats. Prepare in just a few minutes, freeze for six hours, and then enjoy!
Banana, Coconut & Yogurt Popsicles
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Ingredients
2 very ripe bananas
1/2 cups lite coconut milk
1 (8-oz) container of plain, nonfat yogurt
Directions
Simmer coconut milk and yogurt in a medium saucepan for 5 minutes. Let cool. Transfer mixture to a blender; add banana; blend until smooth. Fill molds and add sticks. Freeze 6 hours.
Strawberry Popsicles
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Ingredients
3 cups hulled and halved strawberries
3/4 cup strawberry puree
3/4 cup pineapple juice
3 Tbsp honey
1 ripe banana
Directions
Simmer strawberries, puree, and pineapple juice in a medium saucepan for 5 minutes. Let cool. Transfer mixture to a blender; add banana; blend until smooth. Fill molds and add sticks. Freeze 6 hours.
Jul 30, 2014
Chef Norma dishes up one of Bermuda’s most beloved dishes – Fish and Peas ‘n Rice!
Recipe from Chef Norma Cross – Outerbridge’s
Fish Ingredients
- 2 fresh fish fillets – each about 3 inches square and 1-1/2-inches thick
- 1 to 3 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon Outerbridge’s Original Fantastic Fish Rub
- 1 lime
- 2-3 teaspoons Outerbridge’s Wine & Vinegar Pepper Sauce
- 3 tablespoons extra virgin olive oil
- 1 pack (approx. 3-4 oz) sliced almonds (toast, if desired, taking care not to burn)
Instructions
- In a bowl, blend flour and rub until fine.
- In a separate bowl, combine 1/2 fresh lime juice and 2-3 shakes of Outerbridge’s Wine and Vinegar Pepper Sauce. Coat both sides of fish fillets with mixture. Let sit for 10 minutes. Pat fillets with paper towel to dry, dip both sides of fillets in the flour mixture. Shake off excess.
- Place butter and extra virgin olive oil in pan. Bring to medium-high heat. Pan fry both sides of fillets until golden brown.
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Jul 29, 2014
We love Kraft’s Jell-O No-Melt Sundae Pie recipe not only because it is a super-cool, creamy treat with OREO Cookie crust and chocolate drizzles, but because this pie is perfect for the hot days of Summer! So go ahead, make it and take it – this is one potluck dessert everyone will love!
What You Need
15 OREO Cookies, finely crushed (about 1-1/4 cups)
3 Tbsp. butter, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold 2% milk
2 oz. BAKER’S Semi-Sweet Chocolate, melted
1/3 cup canned sweetened condensed milk
Make It
MIX cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
BEAT pudding mix and 2% milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
FREEZE 6 hours or until firm. Let pie stand at room temperature 15 min. before serving to soften slightly. Top with reserved COOL WHIP.
Kraft Kitchens Tips
Healthy Living
Save 50 calories and 3g of fat, including 3g of saturated fat, per serving by preparing with Reduced Fat OREO Cookies, margarine, COOL WHIP LITE Whipped Topping, fat-free milk and 1 pkg. (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding.
Easy Microwave Melting of BAKER’S Chocolate
Microwave BAKER’S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.
Servings: 10
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Looking for something different? We suggest Kraft’s Summer Berry Cheesecake Pie or Key Lime Cloud Squares! Yum! Make them and watch as they disappear! For more great recipes visit kraftrecipes.com
Jul 23, 2014
Juicy, tender lamb tournedos, wrapped in bacon and filled with a goat cheese, chive and thyme mixture.
Recipe from Chef Serge Bottelli – Lido Complex
Ingredients
8 – 3oz lamb tournedos, cut 1-inch thick
4 oz goat cheese
2 oz cream cheese
1 teaspoon chives, chopped
1/2 teaspoon fresh thyme
1 tsp olive oil
1 egg yolk
8 slices bacon, optional
8 toothpicks
Directions
In a bowl, mix cheese, egg yolk, chives and thyme. Season with salt and pepper to taste. From the top of each tournedos, make a cross with a paring knife to produce a cavity. Fill the cavity with the goat cheese mixture, wrap the tournedos with a slice of bacon, using a toothpick at the end to keep it together. In a non-stick pan add oil and pan sear the lamb on the goat cheese side first for 90 seconds. Turn the lamb over and cook for 1 minute. Place in a moderately hot oven for 4 minutes. Serve with a red wine sauce.
Gosling’s Wine of the Week
Wyndham Estates Bin 555 Shiraz
Wyndham Estates Bin 555 Shiraz is one of Australia’s famous wines. It is deep crimson red with purple hues. The bouquet has tones of spicy plum, black pepper and cloves. On the palate, the wine has generous plum and dark cherry notes. It has a richness with a balance and flavour to enhance the tasting experience.
This wine is the perfect pairing with Chef Serge’s lamb.
The retail price is $16.75 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on July 22nd, 2014
Jul 16, 2014
Private Chef Tammy Jones shares her recipe for delicious blackened snapper fillets topped with a salsa made from fresh seasonal melons, strawberries, pineapple and cilantro.
Recipe from Chef Tammy Jones – Private Chef
Chefs Peter Jovetic and Tammy Jones preparing blackened snapper.
Ingredients
4 fillets Snapper (local if you can get it)
Blackened Seasoning Mix
For the Salsa:
1/4 cup Strawberries, diced
1/4 Pineapple, diced
1/4 Cantaloupe melon, diced
1/4 Honeydew melon, diced
1 Tbsp Cilantro, chopped
Juice of one lime
Pinch of salt
Directions
For the Fish
Lightly coat snapper fillets with the blackened seasoning and then place fillets in a large pan over medium heat. Turn fillets after 5 to 7 minutes. Do not worry if the fish has blackened spots on it, the fish is not burnt… it’s just why they call the seasoning blackened! Once turned, place pan in a 300°F preheated oven for 5 minutes to cook through.
NOTE: Chef Tammy recommends Paul Prudhomme’s Seafood Magic® Seasoning. (more…)
