Thought for Food

(NC)—This fun tasty snack combines two foods kids truly love: pizza and watermelon. With watermelon being 92 per cent water, not only is this a tasty treat, but also a great hydrator for active kids on a warm summer day.

Kids can be hands-on in the preparation of this no-cook recipe, making the end result that much sweeter.

1 10-inch (25 cm) round, 1-inch (2.5 cm) thick watermelon slice, drained on paper towel to remove excess moisture 1

1 cup strawberry preserves or jam 250 mL

Toppings:

1/2 cup white chocolate chips 125 mL

1/2 cup raisins 125 mL

1/2 cup chopped walnuts 125 mL

1 cup sweetened shredded coconut 250 mL

Method:

Place the watermelon round on a serving platter and cut into 6 wedges leaving them in the shape of a pizza. Spread the preserves over the watermelon and sprinkle on the toppings.

Serves 6.

Source: www.watermelon.org

- News Canada

Posted by Ian McKenzie at 07:29 AM | Permalink | Comments (0) | TrackBacks (0)

Prep. Time: 1:50
Serves: 4

Ingrediants:
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
20 chicken wings split
1/2 cup butter OR margarine
1/2 cup hot sauce
1/4 tsp. black pepper
1/4 tsp. garlic powder

Insturctions:
Combine flour, salt, cayenne pepper, and paprika in bowl.
Coat chicken pieces in flour mixture. Reserve leftover mixture.
Refrigerate coated chicken for at least 1 hour.
-Coat chicken for a second time in leftover flour mixture.
-In a saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts, then keep warm.
-Deep-fry the coated chicken in 375 degree oil for 13 minutes.
-Drain chicken.
-Pour half the hot sauce mixture over chicken and toss to coat.

Serve with Bleu Cheese Dressing

Technorati Tags: Cooking, Recipes, Appetizers, Hooter's Hot Wings, Copy-Cat Recipe

Posted by Ian McKenzie at 01:28 PM | Permalink | Comments (0) | TrackBacks (0)

* 8 oz. NY strip steak
* 1 1/2 tsp. CORNED BEEF SPICES
* 3 TB. soy sauce, divided-we like Japanese style tamari soy sauce
* 16 sushi rice style slices of potato ( 4-6 good sized red potatoes)
* 2 TB. rice vinegar
* 1/2 tsp. sugar
* 1/4 tsp. salt
* 6 TB. WASABI POWDER - we used Natural Wasabi powder for this recipe
* 4 TB. water (this is enough for 4 shamrocks and the little bit spread on the potatoes, cut in half to serve 2)

In a small saucepan, bring 4 cups of water to a simmer, add CORNED BEEF SPICES, simmer for 15 minutes while preparing the beef and potatoes. Bring another pan with 4 Cups water to a boil for the potatoes. Peel and slice the potatoes into rectangles about the size of sushi rice balls, though a little thinner. They don't all have to be exactly the same length, just big enough to hold the slices of steak. Cook the potatoes as you would for potato salad, boiling 5-7 minutes until tender but not mushy. Rinse just to stop cooking but not to completely cool, toss with rice vinegar, sugar and salt, set aside. Cut the steak into thin slices, removing fat from the edges as desired. 16 total slices is what you are looking for without getting to the thin end of the steak. Before the final step of briefly cooking the beef, prepare the wasabi. Mix the powder with water, it will be quite thick. Roll three little balls for each shamrock, work into heart shapes and place on the plate with a fourth piece forming the stem. Bring the water with the CORNED BEEF SPICES to a rapid boil. Just before adding beef, toss the potatoes again, place four potato slices onto each plate and place a small dab of WASABI onto each potato. Cook the steak by dropping four pieces at a time into the water and cooking about 15 seconds. Remove from the water and shake off any excess liquid. Place on the potato pieces and brush with soy sauce. Serve extra soy sauce with the wasabi shamrock to make traditional Japanese dipping sauce. Repeat 3 more times and serve immediately.

Serves: 2-4.
Prep. time: 5 minutes plus simmering time.
Cooking time: 10 minutes total.

Technorati Tags: Cooking, Recipes, Beef, Sushi, Irish

Posted by Ian McKenzie at 10:54 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:
1 bunch scallions, trimmed and chopped
1 tsp. Worcestershire sauce
1 tsp. sweet paprika
16 oz. cream cheese, room temperature
four 6-oz. pkgs. blue cheese, crumbled
four 6-oz. pkgs. camembert cheese, crumbled

Preparation:
Place all ingredients in a food processor and completely blend. Serve with crusty French bread.

Technorati Tags: Recipes, Appetizers, Cheese

Posted by Ian McKenzie at 11:47 AM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 19 ounce can chickpeas, drained
• 3/4 cup roasted red peppers
• 1 tablespoon freshly-squeezed lemon juice
• 1–2 cloves of garlic
• 1 tablespoon olive oil

Directions:

• Combine all ingredients in food processor and process until smooth; add salt and pepper to taste.
• Refrigerate at least 1 hour to blend flavours.

Serve with crackers and vegetables

Posted by Ian McKenzie at 10:05 AM | Permalink | Comments (0) | TrackBacks (0)

(NC)—Take menu planning off your hands this holiday season. For even more tips and recipes to help your holiday dinner parties go off without a hitch, visit www.presidentschoice.ca.

Cranberry Brie en Croûte

"En croute" simply means encased in pastry, a delicious way to present a whole Brie during the festive season! Assemble earlier in day and refrigerate. Brush with egg wash and cut vents just before baking. Bake until golden.

Prep time: 10 minutes.

Cook time: 30 to 35 minutes.

Makes 10 servings.

1 pkg Ziggy's Whole (450 g)

Double Cream Brie

1/4 cup PC Cranberry (50 mL)

Orange Sauce

1 sheet PC Butter Puff (half 450 g Pastry, thawed pkg)

1 egg beaten

1 PC French Baguette

1. Preheat oven to 400°F (200°C).

2. On top of baking sheet, unroll pastry and parchment so parchment lines baking sheet. Carefully cut away and discard top rind of Brie, about 1/8-inch (3 mm); place Brie in centre of puff pastry. Top Brie with sauce. Bring one corner of pastry up over Brie and brush this section of pastry with egg. Bring opposite corner of pastry up to overlap first corner; brush with egg. Bring remaining two corners of pastry up over top, overlapping sides. Gently press pastry overlap to seal in Brie. Brush whole package with egg. With sharp knife, make four 1/2-inch (1 cm) vents in top of pastry.

3. Bake in centre of oven for 20 to 25 minutes or until pastry is golden. Let stand for 10 minutes.

4. Garnish with orange slices and cranberries, if desired. Serve with sliced baguette. Serve with additional cranberry sauce, if desired.

Posted by Ian McKenzie at 09:55 PM | Permalink | Comments (0) | TrackBacks (0)