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.

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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.

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Thai-Style Beet Salad

Taste something new with Thai-style salad

Thai-Style Beet Salad

Salads have a host of bountiful nutrients, but it can be easy to get stuck eating the same kind every day.

To help get you of this rut, Tom Filippou, executive chef for President’s Choice cooking school, encourages you to try this Thai-style beet salad, which only takes 15 minutes to prepare and provides you with a source of fibre.

“Give coleslaw a Thai-twist with lime, fish sauce, peanuts and cilantro. Cilantro stems have lots of flavour and can be chopped up to use in salads like in this recipe, or puréed into sauces such as pesto. This easy-to-make salad will give you something to look forward to at lunch or can make for an exciting side with your dinner.”

Thai-Style Beet Salad

Prep time: 15 minutes

Makes: 5 servings

Ingredients:

• 1/3 cup (75 mL) mayonnaise

• 3 tbsp (45 mL) fresh lime juice

• 1 tbsp (15 mL) granulated sugar

• 1 tbsp (15 mL) fish sauce

• 1/2 tsp (2 mL) salt

• 1/2 tsp (2 mL) black pepper, freshly ground

• 1 pkg (340 g) PC Beet Slaw

• 1/3 cup (75 mL) fresh cilantro (including tender stems), chopped

• 2 green onions, chopped

• 1/2 cup (125 mL) dry-roasted unsalted peanuts, chopped

Directions:

1. Stir together mayonnaise, lime juice, sugar, fish sauce, salt and pepper in large bowl. Add slaw; toss until well coated. Stir in cilantro and green onions. Cover and chill 30 minutes.

2. Stir in peanuts.

Nutritional information per serving: Calories 230, fat 19 g, sodium 630 mg, carbohydrates 11 g, fibre 4 g, protein 6 g.

I Heart French Toast Casserole

Delicious French Toast Recipe for Romance

Paul Lowe, food and craft stylist and founder of Sweet Paul Magazine, shares his recipe for whipping up an easy heart-shaped dish of love — perfect for Valentine’s Day or any other day you’re feeling romantic.

To make the recipe just for two, Lowe says to simply reduce ingredients by half. Score even more points by cleaning up the mess afterwards with a floral scented cleaning product, like honeysuckle dish soap from Mrs. Meyer’s Clean Day.

I Heart French Toast Casserole

Prep time: 2 hours and 10 minutes

Cook time: 35 minutes

Serves: 4

Ingredients:

• 20 slices of good quality white bread

• 1 1/2 cup whole milk

• 4 large eggs

• 1 tsp vanilla extract

• Pinch of salt

Instructions:

1. Start by greasing a baking dish.

2. Cut out hearts in the bread using a cookie cutter and layer the hearts in dish.

3. Beat remaining ingredients until nice and smooth. Pour evenly over bread. Place in fridge and let stand for at least two hours or overnight.

4. Bake at 350°F until golden brown, about 35 minutes. Top with berries and whipped cream or syrup and serve.

Tip: To make this into a savoury casserole, omit the vanilla and sprinkle with grated cheese, crumbled bacon and chives.

Find more inspiration at www.mrsmeyers.com.

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Sage Recipes: 3 Tasty Dishes To Try For Dinner

Sage

Closely related to rosemary, the wood herb sage has a soft, savory flavor with a hint of sweetness. Traditionally it is used in a variety of meat-based dishes because of its slight peppery flavor. Apart from its delicious taste, sage also gives quite a number of health benefits which include improving brain function, strengthening the immune system and fighting off inflammation.

Have an enjoyable dinner with these delicious yet healthy sage recipes:

Lemon Pepper and Sage Grilled Spareribs

What you need:

  • 2 kilograms pork spareribs
  • 1 tablespoon lemon pepper
  • 1 tablespoon ground sage
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Mix together lemon pepper, sage, rosemary, thyme and garlic powder in a small bowl. Rub mixture evenly on spareribs. Cook meat on a pre-heated grill over high heat, turning often, for 1 1/2 to 2 hours or to desired doneness.

Sage Sweet Potato Balls

What you need:

  • 1 egg
  • 2 cloves garlic, chopped
  • 3/4 cup mashed sweet potatoes
  • 1/2 cup finely diced onion
  • 1 cup old fashioned rolled oats
  • 1 1/2 teaspoons dried sage
  • 1/4 teaspoon ground black pepper
  • Cooking spray

Spray a small pan with cooking spray and cook garlic and onion over medium heat until tender. Spray a griddle with cooking spray and heat. In a medium bowl, mix together egg, mashed sweet potatoes, rolled oats, sage, black pepper as well as cooked garlic and onion. Using clean hands, roll mixture into balls and slightly flatten. Cook balls in pre-heated griddle for 3 to 4 minutes per side or until lightly browned.

Sage Citrus Pork Chops

What you need:

  • 4 pcs. 1/2-inch thick boneless center-cut pork chops
  • 1 large orange
  • 2 tablespoons butter
  • 1 tablespoon chopped fresh sage leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon cracked black pepper

Melt 1 tablespoon butter in a pan over medium heat. Season chops with salt and pepper then cook in the pan for 4 minutes per side. While waiting for the chops to cook, grate 1 teaspoon of the orange peel and squeeze out 1/4 cup fresh orange juice. Remove chops from heat and set aside. In the same pan, melt remaining butter, add orange juice then bring to a boil. Remove from heat then stir in orange peel. Drizzle mixture over cooked chops.Enjoy the delicious flavor of sage as well as its health benefits with these perfect-for-dinner sage recipes!

 

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various grill gadgets and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian’s website where he has other interesting posts.

Article Source: EzineArticles.com

Creole-Style Bean Soup

A taste of the south with beans from the north

Creole-Style Bean Soup

Prep time: 10 minutes

Cook time: 90 minutes

Makes: 4 servings

Ingredients:

• 2 1/2 cups (625 mL) white pea beans, soaked and drained

• 3 cups (750 mL) chicken broth

• 1/2 cup (125 mL) diced cooked ham or smoked sausage

• 2 stalks celery, diced

• 1 onion, chopped

• 1 clove garlic, minced

• 1/4 tsp (1 mL) salt

• 1/8 tsp (0.5 mL) pepper

• 1 bay leaf

• 1 tsp (5 mL) thyme

• 1 tsp (5 mL) Worcestershire sauce

• 1 can (19 oz./540 mL) tomatoes

• 1 can (5 1/2 oz./156 mL) tomato paste

• 1 tbsp (15 mL) dry mustard

• 1 (300g) pack frozen okra, partly thawed and sliced

• 1 cup (250 mL) medium-sized shrimp, fresh or thawed frozen

• 2-3 drops hot pepper sauce (optional)

Directions:

1. In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.

2. Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.

3. Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.

Nutrition information (for 1 serving): Energy 356 kcal; protein 28 g; fat 5.1 g; carbohydrates 53.2 g; total dietary fibre 16.3 g.

Find more recipes online at ontariobeans.on.ca.

Attention editors: This article is for distribution in Ontario only.

www.newscanada.com

Ahi Grapefruit Poke

Cook with seasonal fresh produce

While Florida’s climate is perfect for nurturing fresh flavour, its subtropical growing conditions that mean heavy rains, intense sunshine and sandy soil can create imperfections on grapefruit skin. So don’t judge a book by a cover — pick a grapefruit with skin blemishes and bruising. Florida Grapefruit also has a thinner peel than most other types, so you get even more juicy flesh with every bite.

Once you’ve found the perfect pick, try this recipe and create a grapefruit-inspired poke.

Ahi Grapefruit Poke

Total time: 1 hr 15

Serves: 4

Ingredients:

• 1 lb fresh ahi tuna, cubed

• 1/2 cup soy sauce

• 1 tbsp sesame oil

• 1 tbsp sesame seeds

• 3 Florida Grapefruits

• 2 avocados

• 3 scallions, thinly sliced

Instructions:

1. Zest and segment the grapefruits; set aside.

2. Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl.

3. Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour.

3. Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.

www.newscanada.com

Honey Fennel and Grapefruit Glazed Chicken

Cure winter woes with seasonal sweetness

Florida Grapefruit supports our bodies with the essential nutrients and high amounts of vitamin C and vitamin A we crave in the winter. Harvested in subtropical growing conditions, the versatile super fruit adds a splash of sunshine to bland winter dishes.

Honey Fennel and Grapefruit Glazed Chicken

Prep time: 1 hr 30 minutes

Serves: 4 to 6

Ingredients:

• 2 Florida Grapefruits

• 1 whole fresh organic chicken

• 1 tbsp fennel seeds

• 1 tsp black peppercorns

• 1/2 tsp coarse salt

• 2 tsp garlic powder

• 1/2 cup honey

Instructions:

1. Pre-heat oven to 350°F. Place chicken into a roasting pan and set aside.

2. Toast fennel seeds and pepper in a small pan over high heat for two to three minutes until fragrant.

3. Transfer to a mini food processor. Add salt and garlic powder and pulse until granular.

4. In a small mixing bowl, stir together spice mixture, 1/4 cup grapefruit juice and honey. Drizzle chicken with half the glaze, reserving the rest for basting.

5. Slice second grapefruit into thin rounds and place on top and around chicken.

6. Roast for 1.5 hours until golden brown and internal temperature reaches 165°F.

7. Re-glaze after 45 minutes.8. Serve with pan juices if desired and a side of roasted fennel.

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Vegetarian Mushroom Miso Soup

The secret to perfect homemade soup

Starting with a flavourful broth made with natural ingredients is essential to creating a sensational pot of soup. “Quality recipes start with quality ingredients,” explains Park. “The broth really is the foundation that will set the flavour stage for every soup.”

Park recommends home chefs try his vegetarian mushroom miso soup, made with quality ingredients and all natural flavours. The base for this soup, Campbell’s Ready To Use Mushroom Broth, is infused with hints of cabernet sauvignon, sherry wines and essential oils from thyme, rosemary and bay leaves.

Vegetarian Mushroom Miso Soup

Prep time: 10 min

Cook time: 10 min

Serves: 4

Ingredients:

• 1 carton (900 mL) Campbell’s Ready to Use Mushroom Broth

• 2 tbsp (30 mL) white miso “fermented soy bean paste”

• 1 tbsp (15 mL) sake (rice wine)

• 1/4 cup (60 mL) dried wakame seaweed, sliced

• 1/2 cup (125 mL) hard or soft tofu, cut in 1/4” (0.6 cm) cubes

• 1/3 cup (80 mL) shiitake mushrooms, thinly sliced

• 1/3 cup (80 mL) white mushrooms, thinly sliced

• 1/3 cup (80 mL) enoki mushrooms, whole

• 1/3 cup (80 mL) king oyster mushrooms, thinly sliced

• 1/2 cup (125 mL) chopped green onion

Directions:

1. Pour broth into a medium saucepan, and bring to a low simmer.

2. Add miso paste and sake and whisk until smooth.

3. Add dried wakame seaweed, tofu, shiitake, white, enoki and king oyster mushrooms to the pan and cook for another 5 min.

4. Ladle into bowls and garnish with chopped green onions.

Recipe Tip:

1. Add more miso instead of salt to season to taste.

2. Garnish with cracked black pepper before serving.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.

www.newscanada.com

Cream Of Bacon Corn Salsa Soup

Cream Of Bacon Corn Salsa Soup

Mixing cultures through food is a delicious trend that lets both professional chefs and home cooks get creative in the kitchen.

As a judge on Chopped Canada and the owner of two successful restaurants, acclaimed chef Antonio Park is an expert in fusion cuisine. Raised by Korean parents, Park grew up in Argentina before moving to Canada and later training in Japan. His culinary creations are a reflection of this culturally diverse background.

Pulling favourite flavour combinations from his heritage, Park loves to create unique recipes that inspire people to make their own creations, using ingredients and garnishes that suit their personal tastes. For colder days, try this tasty fusion soup.

Cream Of Bacon Corn Salsa Soup

Prep time: 15 min

Cook time: 20 min

Serves: 4

Ingredients:

(Soup)

• 2 cans (568 ml) Campbells’s Condensed Cream of Bacon Soup

• 1 can (284 mL) milk • 2 cups (500 ml) no salt added whole kernel corn

(Salsa)

• 3 medium roma tomatoes, seeded and finely diced

• 1/2 cup (125 ml) finely chopped cilantro

• 1/2 cup (125ml) finely chopped parsley

• 1/4 cup (60 ml) finely chopped chives

• 1 tbsp (15 ml) finely chopped mint

• 1/2 cup (125 ml) finely chopped red onion

• 1 tbsp (15 ml) lime juice

• 1 tbsp (15 ml) lemon juice

• 1 tbsp (15 ml) extra virgin olive oil

• 1 tbsp (15 ml) maple syrup

Directions:

1. In a large pot, combine Campbell’s Condensed Cream of Bacon Soup, milk and sweet corn. Boil over medium high heat for 5 minutes.

2. In a separate mixing bowl, combine all the fresh salsa ingredients.

3. Gently pour the hot soup mixture into serving bowls. Top soup with the salsa mix.

Recipe Tip:

1. If available, garnish with 1 tbsp (15 mL) of crème fraiche, 1 tsp (5 mL) of olive oil and black pepper to taste

2. For extra flavour, add chopped cooked bacon and croutons to the soup before topping with the salsa.

3. For a creamier texture, replace the milk with 1 can (284 mL) of Campbell’s Condensed Cream of Bacon Soup or Campbell’s Condensed No Salt Added Cream of Chicken Soup.

Find more delicious recipes at www.cookwithcampbells.ca.

Chef Antonio Park’s recipes were developed and served exclusively at La Cantine Par Campbell’s in Montreal and The Cabin by Campbell’s in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.

www.newscanada.com

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