Grilled Chicken Soup

Warming up the grill this spring

Grilled Chicken Soup

Cook time: 1 hour

Serves 4-6

Ingredients

• 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

Directions

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.

Find more grilling recipes online at Rickards.ca

www.newscanada.com

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

Ingredients

• 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

Directions

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.

Find more grilling recipes online at Rickards.ca.

www.newscanada.com

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, Carolaucourant.com

Ingredients:

• 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

Directions:

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 ThirdoftheWay.ca.

www.newscanada.com

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, Thediymommy.com

Ingredients:

• 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

Directions:

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 ThirdoftheWay.ca.

www.newscanada.com

Sweet Potatoes with Curried Beef, Mushrooms and Sour Cream

How to boost flavor, not calories

Sweet Potatoes with Curried Beef, Mushrooms and Sour Cream

Ingredients:

• 4 medium sweet potatoes

• 200 grams ground beef

• 200 grams mushrooms, finely chopped

• 3 tbsp curry powder

• 3 tbsp ketchup

• 1 cup sour cream

• 1/2 cup green onions, thinly sliced

• 3 tbsp water

• 3 tbsp ketchup

• Fresh chili, to taste

• Fresh cilantro

• Salt

Directions:

1. Peel and roast sweet potatoes at 400°F for 45 minutes to an hour.

2. Meanwhile, add a splash of olive oil to a fry pan with a heavy base on medium-high heat. Add ground beef, pinch of salt, mushrooms, and curry powder. Cook mixture until meat browns. Add water and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don’t let the mixture become too dry — you’re looking for a thick sauce-like texture. Remove from heat and set aside.

3. Cut open sweet potatoes. Spoon beef/mushroom mixture, a good dollop of sour cream, green onions, chili, and cilantro into each one.

Find more recipes online at mushrooms.ca.

www.newscanada.com

Cheeseburger Quesadillas

A nutritious spin on classic cheeseburgers

Cheeseburger Quesadillas

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

Ingredients:

• 8 oz (227g) fresh crimini mushrooms

• 1 small onion, finely chopped

• 1/2 lb (225g) lean ground beef

• 1 clove garlic, minced

• 8 (8-inch) flour tortillas

• 2 cups cheddar cheese

• 1/2 small red onion, sliced

• 2 small Roma tomatoes, thinly sliced

• 1/4 cup (60 mL) dill pickles, sliced

• 1 cup (250 mL) shredded lettuce

Burger Sauce:

• 1/2 cup (125 mL) Miracle Whip

• 2 tbsp (30 mL) ketchup

• 2 tbsp (30 mL) yellow mustard

• 2 tbsp (30 mL) relish

• 2 tbsp (30 mL) onion, finely diced

• 1 tsp (5 mL) white sugar

Directions:

1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

2. In a large saucepan, brown mushrooms until moisture has been released, approximately 5 to 6 minutes. Add onion, beef and garlic, continuing to cook for 10 minutes or until beef is cooked through.

3. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.

4. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a panini press, place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.

5. Remove from skillet and cut into wedges. Top with fresh shredded lettuce and burger sauce and serve.

Find more family-friendly recipes online at mushrooms.ca.

www.newscanada.com

3-Ingredient Jam to Make With Mom

Three-Ingredient Cherry Jam

When you get the kids in the kitchen, you make both great food and great memories. This simple yet tasty three-ingredient recipe for cherry jam uses frozen fruit, chia seeds and maple syrup.

It’s an all-family activity that gets kids and parents working together to create treats that can be shared with friends, family and neighbors. The short cook time and inexpensive ingredients make this recipe perfect for time and cash-strapped families, all for a little over $5 per batch.

Three-Ingredient Cherry Jam

Prep time: 5 minutes

Cook time: 5 minutes

Yield: 1.5 cups of jam (about 8 x 1/3-cup jars)

Ingredients:

• 2 cups (500 mL) Great Value frozen sweet pitted cherries, thawed

• 2 tbsp (30 mL) whole chia seeds

• 1 tbsp (15 mL) maple syrup

Directions:

1. In a food processor, pulse thawed cherries a few times until they’re broken up but not puréed.

2. Transfer to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes and remove from heat.

3. Stir in chia seeds and maple syrup and transfer to a container for serving.

4. Jam will set as it cools to room temperature.

5. Cover, refrigerate and use within 10 days.

Tip: Not a fan of cherries? Substitute with another Great Value frozen fruit, available exclusively at Walmart, like blueberries, raspberries, strawberries or mixed berries.

Find more delicious recipes at www.walmart.ca/recipecentre.

www.newscanada.com

Homemade Fruit Roll Treats

Control added sugar with homemade fruit roll treats

For example, substituting frozen fruit is a great way to cut down added sugar intake while still enjoying a sweet flavour.

But don’t cut out all carbohydrates. Carbs, including sugar, are the body’s main fuel source, so it’s important to include them as part of a well-balanced diet. Foods containing naturally occurring sugars like fruit and dairy products are nutritious and can be included as part of a healthy lifestyle.

Try out this simple family-friendly recipe for fruit roll treats featuring honey and frozen fruit. They’re great when bringing treats to the classroom at less than fifty cents per roll. .

Homemade Fruit Roll Treats

Prep time: 5 minutes

Cook time: 365 minutes

Yield: About 12 1.5”x 10” rolls

Ingredients:

• 1 bag (600 g) Walmart Great Value frozen mixed berries, thawed

• 2 tbsp (30 mL) liquid honey

Directions:

1. Preheat oven to 170°F.

2. Add thawed mixed berries and honey to a food processor and purée until smooth, about 30 seconds.

3. On a parchment paper lined baking sheet, slowly pour purée out into a 10”x15” rectangle, ensuring fruit is very evenly spread.

4. Cook for 6 hours until entire surface of fruit is dry to touch and no longer yields under fingertip pressure.

5. Remove from oven and allow to cool to room temperature

6. Carefully remove dried fruit from parchment paper. Using scissors or a sharp knife, cut fruit into 1.5” strips. Roll strips from end to end and place in an airtight container.

Tip: This recipe also works with frozen strawberries.

Find more delicious recipes at www.walmart.ca/recipecentre.

www.newscanada.com

Mini Blueberry Cheesecakes

Fruit sweetened mini blueberry cheesecakes

This simple mini cheesecake recipe incorporates frozen fruit into the cake mix for added sweetness — while decreasing the amount of sugar required. This recipe works with any variety Great Value frozen fruit, available exclusively at Walmart, including raspberries, strawberries or mixed berries. At only $0.60 per cake, they’re perfect for large family gatherings.

Mini Blueberry Cheesecakes

Prep time: 10 minutes

Cook time: 23 minutes

Yields: 12

Ingredients:

• 1/2 cup (125 mL) Great Value frozen blueberries, thawed

• 1 package cream cheese, softened to room temperature

• 3/4 cup (175 mL) 2% Greek yogurt

• 1/4 cup (60ml) granulated sugar

• 1 large egg

• 1 tbsp (15 mL) cornstarch

• 1 tsp (5 mL) vanilla extract

• 12 round vanilla wafer cookies

Directions:

1. Preheat oven to 350°F.

2. In a blender, purée blueberries until smooth, about 30 seconds. Set aside.

3. In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done.

4. Fold blueberries into the cream cheese mix.

5. Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup.

6. Divide cheesecake filling evenly among muffin tins.

7. Bake for 22 to 25 minutes, until cheesecakes are slightly firm.

8. Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.

Find more delicious recipes at www.walmart.ca/recipecentre.

www.newscanada.com

Cod and Dill Fish Cakes with Spring Pea Salad

Put a twist on the traditional with melt-in-the-middle fish cakes

If you’re looking for easy-to-make inspiration, this melt in-the-middle cod fish cakes recipe is perfect for delivering on unexpected tastes and sensations.

“Tucked into each of the crispy cod and dill fish cakes is a pocket of creamy sauce, meaning each bite gets a taste of mild, buttery cod and bold dill,” says Tom Filippou, executive chef for President’s Choice cooking school. “Use light pressure when zesting the lemon for the salad dressing — you only want to scrape off the yellow zest, as the white pith underneath is bitter.”

Cod and Dill Fish Cakes with Spring Pea Salad

Prep Time: 20 mins

Cook Time: 30 mins

Makes: 2 servings

Ingredients:

• 1 pkg (290 g) frozen, PC Melt in the Middle Sustainably Sourced Cod Fish Cakes

• 1 cup (250 mL) sugar snap peas, trimmed and halved diagonally

• 2/3 cup (150 mL) frozen small sweet peas

• 2 tbsp (25 mL) extra virgin olive oil

• 2 tsp (10 mL) grated lemon zest

• 1 tbsp (15 mL) fresh lemon juice

• 1/4 tsp (1 mL) salt

• Pinch (0.5 mL) black pepper, freshly ground

• 2 radishes, thinly sliced

• 1 tbsp (15 mL) fresh mint, thinly sliced

Directions:

1. Preheat oven to 400°F (200°C). Place frozen fish cakes on baking sheet. Bake 30 to 32 minutes. Let stand 2 minutes before serving.

2. Meanwhile, bring small saucepan of water to a boil. Add snap peas and sweet peas; bring to a simmer and cook 2 to 3 minutes. Drain and run under cold water until chilled; set aside.

3. Whisk together oil, lemon zest, lemon juice, salt and pepper in large bowl. Add snap peas, sweet peas, radishes and mint; toss gently to coat. Serve with fish cakes.

Chef’s tip: Use a paring knife to snip the ends and pull off the tough strings that run along both sides of the sugar snap pea pods.

Nutritional information per serving: Calories 460, fat 30 g (9 g of which is saturated), sodium 880 mg, carbohydrates 33 g, fibre 7 g, sugars 5 g, protein 16 g.

www.newscanada.com

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