Asparagus Chicken Puffs

 

Asparagus Chicken Puffs
Store bought puff pastry makes these sumptuous appetizers so easy to make - leaving you with more time to mingle with family and friends.
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Ingredients
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
Instructions
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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Midnight French Toast

What a way to end the day – and start the next! Serve with fruit or maple syrup

Midnight French Toast
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Ingredients
  1. 12 eggs 12
  2. 1⁄2 cup cream 125 mL
  3. 1⁄2 tsp vanilla extract 2 mL
  4. Grated zest of 1 orange
  5. 2 tbsp orange liqueur or orange juice 30 mL
  6. 1 loaf French bread, sliced 1 inch 1
  7. (2.5 cm) thick
Instructions
  1. Mix eggs, cream, vanilla, orange zest and liqueur in 13- by 9-inch (33 by 23 cm) pan. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap. Place in fridge overnight.
  2. Next morning, place bread slices on a well-greased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes.
  3. Serves 6.
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Treat her like a thoroughbred and you won’t end up with a nag!

Hot Cranberry Sipper

A warm welcome after skating, skiing, skateboarding or shoveling the sidewalk

Hot Cranberry Sipper
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Ingredients
  1. 6 whole cloves 6
  2. 2 3-inch (7.5 cm) cinnamon sticks 2
  3. 1⁄2 cup packed brown sugar 125 mL
  4. 6 cups red cranberry cocktail 1.5 L
  5. 3 cups orange juice 750 mL
  6. 1 cup dark rum (optional) 250 mL
  7. 1⁄4 cup orange liqueur (optional) 60 mL
Instructions
  1. In a 31⁄2- to 4-quart slow cooker, combine cloves, cinnamon sticks, brown sugar, cranberry cocktail and orange juice. Cover and cook on Low for about 4 hours, until steaming hot. Using a slotted spoon, scoop out and discard cloves and cinnamon. If desired, stir in rum and orange liqueur. Set the slow cooker to Keep Warm. Serves 8.
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Christmas Morning Wife Saver

Superb and a Christmas tradition across Canada. Make it the day before and then simply pop it in the oven in the morning

Christmas Morning Wife Saver
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Ingredients
  1. 16 slices white bread, crusts removed
  2. 16 slices Canadian back bacon or ham
  3. 16 slices sharp cheddar cheese
  4. 6 eggs
  5. 1/2 tsp. pepper 2 mL
  6. 1/2-1 tsp. dry mustard 2-5 mL
  7. 1/4 cup minced onion 60 mL
  8. 1/4 cup finely chopped green pepper 60mL
  9. 1-2 tsp. Worcestershire sauce 5-10 mL
  10. 3 cups milk 750 mL
  11. dash Tabasco
  12. 1/2 cup butter 125 mL
  13. Special K or crushed Corn Flakes
Instructions
  1. Set 8 pieces of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish.
  2. Cover bread with slices of back bacon. Lay slices of cheddar cheese on top of bacon and then cover with remaining slices of bread to make it like a sandwich.
  3. In a bowl, beat eggs and pepper. To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco. Pour over the sandwiches, cover and let stand in fridge overnight.
  4. In the morning, melt butter, pour over top. Cover with Special K or crushed Corn Flakes.
  5. Bake, uncovered, 1 hour at 350 deg.F (180 deg.C). Let sit 10 minutes before serving.
Notes
  1. Serve this with fresh fruit and hot cinnamon rolls.
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Halibut with Strawberry Basil Salsa

 The summery flavor of strawberries and basil lend a refreshing tang to tender halibut. This salsa is also good with salmon or red snapper

Halibut with Strawberry Basil Salsa
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Ingredients
  1. Strawberry Basil Salsa
  2. 11⁄2 cups chopped fresh strawberries 375 mL
  3. (about 8 oz/250 g)
  4. 1⁄2 cup drained canned mandarin orange 125 mL
  5. segments in juice, chopped
  6. (see tip)
  7. 1 tbsp finely chopped red onion 15 mL
  8. 1 tbsp shredded fresh basil 15 mL
  9. 1 to freshly squeezed lime juice 15 to
  10. 2 tbsp 30 mL
  11. 1⁄8 tsp salt 0.5 mL
  12. 1⁄8 tsp freshly ground black pepper 0.5 mL
  13. 4 skin-on or skinless halibut 4
  14. fillets (each about 6 oz/175 g)
  15. Salt and freshly ground black pepper
  16. 2 tbsp olive or vegetable oil 30 mL
Instructions
  1. Strawberry Basil Salsa: In a bowl, combine strawberries, mandarin oranges, onion, basil, 1 tbsp (15 mL) lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Taste and add more lime juice, if desired.
  2. Preheat oven to 425°F (220°C).
  3. Line a rimmed baking sheet with parchment paper or greased foil. Rinse halibut and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.)
  4. Season with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Cook halibut, skin or skinned side up, for about 2 minutes or until bottom is nicely browned. Transfer to prepared baking sheet, browned side up, and bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested with a fork. Do not overcook. Serve halibut topped with salsa.
  5. Serves 4.
Notes
  1. Tip: You can use 1 or 2 fresh mandarin oranges instead of canned, if you prefer. Peel the mandarins and separate into segments. Remove any white pith and seeds, then chop.
  2. Teacher: Name the four seasons.
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Teacher: Name the four seasons.

Child: Salt, pepper, mustard and vinegar

Vodka Lemon Shrimp

 Your guests will be clamouring for a second and third helping of these tasty shrimp

Vodka Lemon Shrimp
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Ingredients
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
Instructions
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
Notes
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
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 I like to give homemade gifts – which one of my children would you like?