Hoisin Chicken Lettuce Wraps

Hoisin Chicken Lettuce Wraps
Serves 4
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Ingredients
  1. 6 boneless skinless chicken thighs
  2. 2 to 3 green onions, chopped
  3. 1 small red bell pepper, chopped
  4. 1 garlic clove, crushed
  5. 2 tsp grated fresh ginger 10 mL
  6. 1⁄2 cup hoisin sauce 125 mL
  7. Butter or leaf lettuce leaves
Instructions
  1. Combine chicken, green onions, red pepper, garlic, ginger and hoisin sauce in the bowl of a 4- to 6-quart slow cooker.
  2. Cover and cook on low for 4 to 6 hours or until chicken is very tender.
  3. Shred the chicken with two forks. Serve in a bowl, with lettuce leaves alongside to fill, wrap and eat.
Notes
  1. Serves 4 to 6
  2. Variation
  3. Buffalo Chicken Lettuce Wraps: Ditch the ginger and swap 1⁄2 cup (125 mL) Buffalo-style hot pepper sauce (such as Frank’s RedHot) and 1⁄4 cup (60 mL) butter for the hoisin sauce.
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Best of Bridge Hamburger Soup Slow Cooker Style

Best of Bridge Hamburger
This slow cooker version of one of the most popular Bridge recipes of all time is just as easy and just as delicious as the classic. And (sacrilege!) we’ve phased out the can of cream of tomato soup. But not to worry, we’ve also included instructions on doing it the much loved, old-fashioned way if you’d still like to use the  tomato soup. 

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Almond and Cherry Granola

Almond and Cherry Granola
Slow cooking makes it easier to avoid burnt granola than with traditional oven versions
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Ingredients
  1. 1 cup whole almonds 250 mL
  2. 5 cups large-flake (old-fashioned) rolled oats 1.25 L
  3. 1 cup unsweetened shredded coconut 250 mL
  4. 1⁄2 cup packed brown sugar 125 mL
  5. 1⁄4 tsp salt 1 mL
  6. 1⁄4 cup butter 60 mL
  7. 1 tbsp vanilla 15 mL
  8. Nonstick cooking spray
  9. 1 cup dried tart cherries 250 mL
Instructions
  1. Coarsely chop almonds, aiming to cut each almond into only 2 or 3 pieces (so they won’t burn as easily).
  2. In a large bowl, combine almonds, oats and coconut. In a small saucepan over medium heat, stir together brown sugar, salt and butter. Bring just to a boil, then remove from heat and let cool for 2 minutes. Stir in vanilla. Drizzle butter mixture over oat mixture, tossing until everything is well combined and evenly coated.
  3. Spray the bowl of a 4- to 6-quart slow cooker with cooking spray. Pour in the oat mixture. Cover and cook on high for 30 to 60 minutes or until granola is hot throughout. Stir and cook, uncovered, on high for 1 to 11⁄2 hours, stirring every so often so the edges don’t get too brown. Toward the end of the cooking time, you’ll need to stir more often. Once everything is a couple of shades darker, stir in cherries. Transfer to a rimmed baking sheet and let cool completely. Store in a glass jar at room temperature for a few weeks. Makes about 8 cups (2 L).
Notes
  1. Tip: The granola will toast a little faster if you push it up against the side of the slow cooker, leaving a well in the middle.
  2. Variations: Granola adapts well to almost endless variations. Try pecan halves or whole hazelnuts in place of the almonds, or other dried fruits, such as cranberries or chopped dried apricots, instead of the tart cherries. You can even add chunks of dark chocolate to the finished (and completely cooled) granola.
  3. “A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
  4. — P. J. O’Rourke
The Best of Bridge https://www.bestofbridge.com/

Christmas Marmalade

Christmas Marmalade
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Ingredients
  1. 3 medium oranges
  2. 2 lemons
  3. 11⁄2 cups cold water 375 mL
  4. 1 bottle (6 oz/170 mL) preserved ginger
  5. 6 cups granulated sugar 1.5 L
  6. 1 bottle (6 oz/170 mL) maraschino cherries, drained and chopped (add extra green cherries as well — colorful!
  7. 1 pouch liquid pectin
Instructions
  1. Wash oranges and lemons. Slice paper thin. Discard seeds. Put into large kettle. Add water and bring to a boil. Turn down heat, cover and simmer about 30 minutes, until rinds are tender and transparent. Stir occasionally.
  2. Drain ginger, saving syrup. Chop ginger finely. Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture. Turn heat to high and bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin. Continue stirring and skimming for 5 minutes.
  3. Ladle into hot, sterilized jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rims and seal with two-piece canning lids. Process in a boiling water canner for 5 minutes. Check seals and refrigerate any jars that are not sealed.
  4. Makes about ten 8-oz (250 mL) jars.
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Madras Chicken Skewers

Madras Chicken Skewers
Marinate the chicken overnight, and you're good to go the next day
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Ingredients
  1. 4 boneless skinless chicken breasts 4
  2. Marinade
  3. 1⁄3 cup mayonnaise 75 mL
  4. 1⁄3 cup mango chutney 75 mL
  5. 2 cloves garlic, minced 2
  6. 2 tbsp freshly squeezed lemon juice 25 mL
  7. 2 tbsp freshly squeezed lime juice 25 mL
  8. 1 tsp chili powder 5 mL
  9. 1⁄2 tsp ground cumin 2 mL
  10. 1⁄2 tsp ground coriander 2 mL
  11. 1⁄4 tsp salt 1 mL
Instructions
  1. Place chicken breasts between two pieces of plastic wrap and pound lightly with a rolling pin or the bottom of a skillet to flatten. Cut chicken into 1-inch (2.5 cm) long strips.
  2. Marinade: In a large bowl, whisk together mayonnaise, chutney, garlic, lemon juice, lime juice, chili powder, cumin, coriander and salt.
  3. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
  4. Soak eight 10-inch (25 cm) wooden skewers in water for 30 minutes (or use metal skewers). Meanwhile, preheat barbecue grill to medium. Remove chicken from marinade, discarding marinade, and thread onto skewers. Grill for about 10 minutes, turning occasionally, until chicken is browned and no longer pink inside.
  5. Serves 4.
  6. Tip: Watch the chicken carefully while you're grilling it - it will cook quickly.
  7. Variation: Apricot or peach jam may be used in place of the mango chutney.
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Fresh Berry Tart

Fresh Berry Tart
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Ingredients
  1. Crust
  2. 1 cup all-purpose flour 250 mL
  3. 1⁄2 cup confectioners’ (icing) sugar 125 mL
  4. 2 tbsp grated lemon zest 30 mL
  5. 1⁄2 cup butter 125 mL
  6. 2 tbsp lemon juice 30 mL
  7. Custard
  8. 1⁄3 cup granulated sugar 75 mL
  9. 1 large egg 1
  10. 1 large egg yolk 1
  11. 2 tbsp cornstarch 30 mL
  12. 11⁄2 tbsp all-purpose flour 22 mL
  13. 1 cup milk 250 mL
  14. 1 tsp vanilla extract 5 mL
  15. 4 cups fresh berries (use any 1 L
  16. combination of blueberries,
  17. raspberries or sliced strawberries)
  18. Glaze
  19. 1⁄2 cup raspberry or apple jelly, melted 125 mL
Instructions
  1. To make crust: Combine flour, sugar and lemon zest. Cut in butter until mixture resembles coarse crumbs. Gradually add lemon juice, stirring with a fork until mixture is gathered into a ball. Wrap and refrigerate for 30 minutes. Roll dough out to form an 11-inch (28 cm) circle. Transfer to 9-inch (23 cm) tart or flan pan with removable bottom, pressing into bottom and sides. Chill again for 30 minutes. Preheat oven to 425°F (220°C). Prick bottom and sides of pastry with fork to prevent shrinkage. Bake 10 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) for the last 8 to 10 minutes, or until golden.
  2. To make custard: Whisk sugar, egg and egg yolk until thick. Add cornstarch and flour and whisk well. Heat milk and vanilla in a saucepan until almost boiling. Gradually add milk to egg mixture, then return to saucepan. Cook over low heat, whisking constantly until mixture boils and thickens. Transfer to bowl and refrigerate until well chilled. (This can be prepared a day ahead.)
  3. To assemble: Remove crust from tart pan and set on platter. Spread cooled custard over bottom of crust and arrange fresh berries on top. Gently brush melted jelly over fruit. Chill until serving time. Serves 10 to 12
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