Maple Pecan S’mores Dip

Maple Pecan S’mores Dip

No campfire? No problem! This oven-baked dessert dip packs all the gooey chocolatey-marshmallow goodness of the classic fire pit treat, no flames required. Keep it traditional and dive in with graham crackers or achieve sweet-and-salty nirvana and enjoy with potato chips.

And for those of who do have a campfire, Tom Filippou, executive chef for President’s Choice cooking school, has just the right tip for you to cook this golden dessert. “Use a heavy cast-iron skillet — not a pie plate — and set it over the grates of your fire pit and melt the butter. Add pecans and cook, stirring occasionally until fragrant. Add chocolate chips, top with marshmallows and cover loosely with greased foil. Cook until the marshmallows are puffed and golden and chocolate is melted.”

If you prefer to stick to traditional oven baking or want to make this when it’s still chilly out, check out the recipe below.

Maple Pecan S’mores Dip

Makes: 20 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Ready in: 20 minutes


• 1 cup (250 mL) pecan pieces

• 1 tbsp (15mL) (75 mL) PC Salted Country Churned Butter, melted

• 1 pkg (270 g) PC The Decadent Milk Chocolate Chips

• Half pkg (400 g pkg) PC Maple Flavour Marshmallows

• Graham crackers, pretzels or potato chips, for dipping


1. Preheat oven to 400°F (200°C). Stir together pecans and melted butter in 9-inch (23 cm) cast-iron skillet or pie plate. Bake, stirring once, until fragrant; about 5 minutes.

2. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, about 2 to 3 minutes.

3. Arrange marshmallows in single layer over top of chocolate mixture. Bake until marshmallows are puffed and golden, 5 to 7 minutes.

Nutritional information per serving (2 tbsp): Calories 140; fat 8 g (3 g saturated fat); sodium 25 mg; carbohydrates 17 g; fibre 1 g; sugars 14 g; protein 2 g.

More recipe ideas are available online at

Salmon Lettuce Wraps with Grainy Mustard Mayonnaise Dip

Salmon Lettuce Wraps with Grainy Mustard Mayonnaise Dip

If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches – mustard. Homemade meals come to life with just a dash of the condiment.

Mustard is a staple crop for Canadian farmers. We export it all around the world – to Europe, the United States and Asia.

Agriculture and Agri-Food Canada researchers are also working with mustard growers and processors to find new uses for this hearty plant. For example, mustard is used in environmentally friendly pesticides, added to bio-diesel additives, and makes a great natural fertilizer. In the kitchen, try making a tasty dip to pair with omega-3 rich salmon wraps.

Salmon Lettuce Wraps with Grainy Mustard Mayonnaise Dip

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4


• 1 can (184 g) salmon, drained

• 1/4 cup (60 mL) coriander

• 1 garlic clove, chopped

• 1/2 onion, chopped

• 2 tsp (10 mL) lemon juice

• 1 tsp (5 mL) honey

• 4 tsp (20 mL) fresh bread crumbs

• ¼ cup (60 mL) mayo

• 1 tsp (5 mL) lemon juice

• 1 tbsp (15 mL) grainy mustard

• Salt and pepper, to taste

• 12 iceberg lettuce leaves


1. Mix the first 7 ingredients in a bowl to make the salmon mixture.

2. In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap.

3. In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps.

4. Serve wraps with dipping sauce.

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Blueberry Hazelnut Pancakes

Delicious blueberries are a Canadian favorite for good reason – they’re rich in disease-fighting nutrients and are a good source of antioxidants.

Now you can enjoy them even more throughout the year, as Canadian researchers are working on growing and storing them longer outside the normal season. The team at Agriculture and Agri-Food Canada’s Kentville Research and Development Centre has developed a storage system to extend the shelf-life of cultivated blueberry crops by as much as eight weeks.

So savour this tasty snack with a fruity twist on a classic breakfast and dessert staple.

Blueberry Hazelnut Pancakes

Prep time: 20 minutes
Cook time: 8-15 minutes
Serves: 4


• 1/2 cup (125 mL) blueberries

• 1 1/2 cups (375 mL) self-rising flour

• 1 tsp (5 mL) salt

• 1 tbsp (15 mL) brown sugar

• 2 tbsp (30 mL) sugar

• 3 eggs

• 2 tbsp (30 mL) hazelnut butter

• 1 cup (250 mL) milk

• 1/3 cup (75 mL) unsalted butter, melted and cooled

• 2 tbsp (30 mL) canola oil


1. Mix all the dry ingredients in a medium-sized bowl.

2. In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix (a few lumps are fine).

3. Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan.

4. Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute.

5. Remove from the pan and wipe the pan with oil again before making more pancakes.

6. Serve with maple syrup.

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Cauliettes Mushroom Gratin

Cauliettes Mushroom Gratin

Love carbs but hate what it does to your mid-section? Consider trying a trendy substitute to the typical comfort foods. Vegetables like zucchini, carrots, spaghetti squash and cauliflower are tasty ways to continue enjoying your favourite foods. This yummy recipe uses cauliflower to thicken the sauce for a lighter version gratin.

Cauliettes Mushroom Gratin

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4


For the skinny “Alfredo” sauce:

• 1/2 (14 oz) package Mann’s Cauliflower Cauliettes

• 3/4 cup milk or vegetable broth

• 1/4 cup grated Parmesan cheese• 1/4 tsp salt

• 1/4 tsp garlic powder

• Dash cayenne pepper

For the Gratin:

• 1/2 (14 oz) Mann’s Cauliflower Cauliettes

• 1/4 cup onion, diced

• 2 tsp olive oil, divided

• 1 1/2 cup sliced mushrooms

• 1/2 cup shredded mozzarella cheese


1. Microwave Cauliettes covered for 6 minutes, until very soft. Split the Cauliettes in half and use half for the sauce and half for the main ingredients. Sauté onion until soft, then set aside. Sauté mushrooms in olive oil until slightly brown, then set aside.

2. Pre-heat oven to 350°F. Purée all the sauce ingredients in food processor or blender until very smooth. Set aside.

3. Mix cooked Cauliettes, cooked onions, and cooked mushrooms with sauce. Spread in shallow baking dish (8” to 10” diameter).

4. Sprinkle cheese on top. Bake for 20 minutes, until bubbling at edges and starting to turn golden brown on top.

For freeze ahead: Prepare as above using two 2-quart casserole dishes. Allow dish to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 minutes or until warmed. Sprinkle with extra cheese before serving if desired.

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Moroccan Cauliflower “Couscous” Salad

Moroccan Cauliflower “Couscous” Salad

There’s no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature’s peak season by eating easy dinner salads all week.

Add protein. Protein transforms a boring side salad into a satisfying main course. Marinated steak, grilled chicken, boiled eggs and seafood are all hearty options, but don’t overlook plant-based protein sources such as chickpeas, black beans, tempeh and tofu.

Toss in grains. A true main course borrows from all the food groups, grains included. Grains, such as bulgur and quinoa, not only add extra texture to your dish ( they also pack another punch of protein, which will keep you from sneaking dessert or a midnight snack later.

Experiment with toppings and bases. Who said fruit can’t be invited to the party? Crisp apples or nectarines add a welcome tartness that can be lacking in your salad. Dried cranberries and grilled peaches add a complimentary sweetness to an otherwise savoury dish. Experiment with other toppings, such as creamy goat cheese, avocado, fried Asian noodles or bacon. Remember that lettuce isn’t the only acceptable base. Ready-to-make cauliflower rice, such as Mann’s Cauliflower Cauliettes, can make a hearty substitute for plain spinach.

Dress it up. Ditch bottled dressing and start making your own ( it’s easy and way healthier. One of most basic and versatile types of salad dressings to make is a vinaigrette. Just mix one part vinegar/acid to two to three parts oil. You can experiment with different oils, such as walnut or grapeseed, as well as acid in options like balsamic vinegar, lemon juice or sherry. A bit of Dijon mustard or tahini can help make it a bit creamy. Once your basic mix is ready, you can add other flavour components like herbs, seasonings, Worcestershire sauce, soy sauce, nuts or whatever you fancy.

Moroccan Cauliflower “Couscous” Salad

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 6


• 1 bag (14 oz) Mann’s Cauliflower Cauliettes

• 1 tbsp coconut oil

• 1 clove garlic, minced

• 1 tsp ground cumin and paprika

• 1/2 tsp each ground coriander and salt

• 1/4 tsp each ground cinnamon and pepper

• 1/4 cup water

• 1/4 cup lemon juice

• 1 can (19 oz/540 mL) chickpeas, drained and rinsed

• 1 red pepper, chopped

• 1/3 cup red onion, chopped

• 1/4 cup orange juice

• 1/4 cup dried apricots, chopped

• 1/4 cup toasted almonds, slivered

• 3 tbsp fresh cilantro, finely chopped and divided

• 1/3 cup pomegranate seeds

• 1 tbsp fresh mint, finely chopped


1. Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.

2. Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

Find more springtime salads and seasonal meal ideas at

Chicken and Bean Baked Tortillas

Chicken and Bean Baked Tortillas

These protein packed tortillas from Ontario Bean Growers take white pea beans out of their traditional baked beans, soup and salad recipe roles and make a tasty pairing with chicken.

Chicken and Bean Baked Tortillas

Prep time: 10 minutes

Cook time: 10-15 minutes

Makes: 6 tortillas


• 2 cups (500 mL) cooked white pea beans

• 2 cups (500 mL) cooked chicken breast, diced

• 1 cup (250 mL) medium or hot chunky salsa

• 1 1/2 cups (375 mL) grated Monterey Jack or cheddar cheese

• 6 10-inch flour tortillas


1. In a medium bowl, combine cooked beans, diced chicken, salsa and cheese.

2. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll, tucking in the sides as you go.

3. Place seam side down on a non-stick cookie sheet.

4. Bake in a preheated 400° F (200°C) oven for 10 to 15 minutes, or until golden and crispy.

5. Serve with a dollop of sour cream if desired. For spicier tortillas, add finely chopped jalapeños, minced garlic or green onions.

Nutritional information for one serving: Energy 478 kcal; protein 31 g; fat 15 g; carbohydrates 51 g; total dietary fibre 4.3 g.

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Grilled Chicken Soup

Warming up the grill this spring

Grilled Chicken Soup

Cook time: 1 hour

Serves 4-6


• 4 to 5 carrots

• 1 sweet onion

• 4 to 5 fingerling potatoes

• 1 stalk celery

• 2 to 3 chicken breasts

• 3 cups chicken stock

• 1/4 cup (60 mL) hot sauce

• 1 1/2 cup (350 mL) cream

• 1 cup (250 mL) Rickard’s Red

• Salt and pepper to taste

• Crumbled blue cheese for topping


1. Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.

2. In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.

3. Add chopped ingredients and simmer soup for 1 hour.

4. To thicken soup so consistency is more like a stew, stir in a little flour.

5. Serve in bowls topped with crumbled blue cheese.

6. Pair with a beer and enjoy.

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Open-faced Steak Sandwich

Welcome back grilling season with a steak sandwich

The snow has melted and grilling season is around the corner. It may not be summer just yet, but you do not have to wait to enjoy that perfectly charred steak fresh off the grill.

Open-faced Steak Sandwich

Serves 2-3


• 1 10oz New York Strip Steak, 1” thick

• 2 red, green or orange peppers

• 1 sweet onion

• 1 bottle (341 mL) Rickard’s Red

• 1 lime

• 1 baguette

• Cilantro


1. Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft.

2. Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper.

3. Grill the steak until medium rare.

4. Slice the baguette in half and lightly toast on the grill.

5. Cover toasted baguette with chipotle mayonnaise.

6. Thinly slice the steak and pile on the bun.

7. Top the steak with the reduced beer, onions, and peppers.

8. Top with cilantro and lime zest.

9. Serve open faced and cut sandwich into desired portions.

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Easy Beef Bulgogi

Easy Beef Bulgogi

There’s a battle taking place in the kitchens of homes all across Canada. On one side, you have tired parents, and on the other side, picky eaters. Parents just want to provide their kids with a nutritious meal, but it can be tough in the face of “ews,” “yucks,” and “can we have pizza?”

The struggle to create healthy kid-approved meals is a common one. Nearly four-in-10 parents admit to struggling to find meals their entire family will eat, and more than a third avoid dinnertime altercations altogether by preparing a different meal or dinner for their kids, according to a recent study released by Minute Rice.

Carol Gomez, food and lifestyle blogger and mom of two, knows that spending hours creating multiple meals just isn’t feasible. She suggests that parents focus on finding easy substitutions instead of creating a second full meal from scratch, like serving eggs in place of fish with rice, for example. Solve your own dinnertime dilemmas with kid-friendly recipes like this Easy Beef Bulgogi.

Easy Beef Bulgogi

c/o Carol Gomez,


• 1 lb of thinly sliced sirloin (or any tender prime beef cut), thinly sliced, about 1/8 inch

• 3 tbsp. soy sauce

• 1 yellow onion

• 3 tbsp. brown sugar

• 1 tbsp. garlic, minced

• 2 stalks green onion, chopped

• 1/2 medium carrot, peeled and grated

• 2 tbsp. rice wine (mirin)

• 1 tsp ginger, minced

• 1 tbsp. sesame oil

• 1/2 cup cola

• 1 tbsp. sesame seeds

• 2 cups Minute Rice Premium Instant Long Grain White Rice


1. Mix all ingredients except the beef in a bowl to create marinade.

2. Add beef and marinate for a few hours or overnight for best results.

3. Grill or pan-fry until meat is cooked (approximately 30 minutes).

4. Garnish with sesame seeds, add individual serving sizes into foil packets, close packet and serve with a side of Minute Rice premium instant long grain white rice.

For more mom-sourced and approved recipes that will surely be a weekday win with your family, visit

Chicken & Mushroom Mock Risotto

Simplify weekday dinners with easy-to-cook staples

Between after-school hockey practice and dance classes, parents have enough activities to juggle before adding grocery shopping to the list. According to a recent study released by the maker of Minute Rice, eight-in-10 Canadian women are too busy to grocery shop as often as they’d like, so they rely on stocking their pantry with staples like olive oil, instant rice, or pasta to solve their dinnertime dilemmas.

For a flavourful, simple dish that is a go-to for a weekday win, try this eight-ingredient recipe from Christina Dennis, mom of three and lifestyle and food blogger from Alberta, who knows that the key to a weekday win is stocking your pantry with wholesome essentials.

Chicken & Mushroom Mock Risotto

c/o Christina Dennis,


• 1 tbsp. olive oil

• 1/4 cup onion, finely chopped

• 2 cloves of garlic, finely chopped

• 1 cup fresh mushroom, sliced

• 2 cups Minute Rice Premium Instant Long Grain White Rice

• 4 cups chicken broth

• 1/4 cup cream cheese

• 1 cup cooked chicken breast, chopped


1. Heat olive oil in a pan on the stove on a medium heat setting. Add onion and garlic and sauté until onion is clear.

2. Stir in mushrooms, and sauté until golden brown.

3. Add rice and stir for about 2 minutes.

4. Slowly pour in chicken broth and stir entire mixture until it’s thick, about 5 minutes.

5. Turn heat down to a low setting and stir in cream cheese and cooked chicken breast. Cook for about 2 more minutes or until the cream cheese is incorporated and chicken is warm.

6. Serve with a sprinkling of chopped green onion or parsley.

For more mom-sourced and approved recipes that will surely be a weekday win with your family, visit

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