Five Layer Mexican Dip

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Are you celebrating any special occasion? Birthday, Summer party, Father's Day, you name it! this recipe will be the center of attention, a Five Layer Mexican Dip. Everyone will love you in the party! This recipe is courtesy of  Ellie Krieger, chef and author of Healthy Appetite.

Total Time: 23 minutes

Prep: 15 minutes

Cook: 8 minutes

INGREDIENTS

2 teaspoons olive oil

1 medium onion, diced

2 cloves garlic, minced

1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed

1 tablespoon minced chipotle pepper in adobo

4 tablespoons lime juice

1/4 teaspoon ground cumin

1 tablespoon water

1/2 teaspoon salt

2 cups corn kernels (10-ounce box frozen corn)

1/4 cup chopped cilantro leaves

2 ripe avocados

4 medium tomatoes, seeded and diced (about 2 cups)

1/4 cup thinly sliced scallion

1 tablespoon finely diced jalapeno pepper, optional

3/4 cup shredded extra-sharp Cheddar

DIRECTIONS

1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

2. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

3. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

5. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

Per Serving:

Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg

Recipe author/credit belongs to: Food Network Chef Ellie Krieger

Photo belongs to: Pinterest/Food Network 

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Thai Chicken with Carrot-Ginger Salad

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Hello! Ready for a spicy dinner tonight? This delicious Thai Chicken with Carrot Ginger Salad is a must in your dinner list. The recipe is share by Food Network Magazine, it's a exotic (and a bit spicy!) recipe that everyone will love.

Total Time: 40 minutes

Prep: 15 minutes

Cook: 25 minutes

Yield for: 4 servings

INGREDIENTS
2 tablespoons unsalted butter, softened
3 garlic cloves; 2 chopped, 1 crushed
4 teaspoons Thai green curry paste (available in the international aisle)
4 teaspoons finely chopped peeled ginger
Grated zest and juice of 3 limes
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
salt
1 tablespoon vegetable oil
1 pound carrots
2 tablespoons chopped fresh cilantro

DIRECTIONS

1. Preheat the oven to 450 degrees F. Place a rack in a roasting pan. Mix the butter, chopped garlic, curry paste, 3 teaspoons ginger, the zest of 2 limes and the juice of 1 lime in a bowl.

2. Season the chicken with salt. Loosen the skin and rub the curry butter underneath. Place skin-side up on the rack and pour about 1/2 cup water into the pan. Roast until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

3. Meanwhile, mix the crushed garlic with the remaining 1 teaspoon ginger, the zest of 1 lime and juice of 2 limes. Whisk in the vegetable oil. Shave the carrots into ribbons with a vegetable peeler and toss with the dressing. Add the cilantro and 1/2 teaspoon salt and toss. Serve the chicken with the carrot-ginger salad.

Per serving: Calories 407; Fat 20 g (Saturated 7 g); Cholesterol 126 mg; Sodium 235 mg; Carbohydrate 16 g; Fiber 4 g; Protein 41 g

Photograph by Antonis Achilleos

Recipe courtesy of : Food Network Magazine

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Summer is here!

Summer is here! After a cold winter, the heat and sunlight is one of the best feelings in the world. Now is time for picnics, camping and outdoor activities, the perfect time to prepare delicious and refreshing recipes that the whole family will love!

Summer is family and love: Summer is the month of family, after a cold winter enjoy as much as you can the hot season, outdoor activities and of course the patio-family reunion is a must. Make delicious recipes in the grill and amaze the family with your chef skills.

Garden time! If you enjoy planting and doing gardening then summer is the perfect season for you. Search for new ways to grow veggies, flowers and even make plans for a new garden landscaping. 

No time to spare, is vacation time and summer doesn't last forever before the cold breeze of fall comes. Make sure you enjoy the 100% of summer with the family. Travel, explore and visit unique places. 

 

January	February	March
Chinese New Year	Carnival Recipes	San Patrick's Day!
...		......

April	May	June
Easter	Mother's Day	Father's Day
	Victoria's Day	...

July	August	September
Canada Day	Summer Center	Back to School
	Victoria's Day
Summer Day!

October	November	December
Halloween	Thanksgiving (USA)	Christmas!
Thanksgiving (CA)	Fall Harvest	Happy New Year
...	Sports Party	Hanukkah

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Black Eyed Pea and Peach Salad

This delicious Black Eyed Pea and Peach Salad is the perfect example of how to mix fruits with your salad, it gives a sweet touch to the recipe. Is perfect as an appetizer, side dish, lunch or celebrations. You can replace the peaches for pears, apples or nectarines. Serves 6 dishes.

INGREDIENTS
6 large handfuls baby spinach (about 8 cups)
1 (14 ounce) can black-eyed peas
2 peaches, sliced
5 slices bacon, diced and cooked until crispy
1/2 red onion, sliced
Handful chopped toasted pecans, for garnishing

Dressing
1/3 cup olive oil
3 tbsp. white wine vinegar
1 tsp. Dijon mustard
1 clove garlic, minced
Pinch sugar
Salt and freshly ground black pepper, to taste

PREPARATION
1. Add spinach, black-eyed peas, peaches, bacon, red onion and pecans to a large large bowl.

2. For the dressing: combine olive oil, white wine vinegar, Dijon mustard, garlic, sugar and salt and pepper.

3. Toss salad with dressing. Taste and adjust for seasoning. Garnish with more pecans, if desired.











[recipe courtesy of: cba.ca and Stefano Faita]

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Sweet & Smoky Wings

This recipe is perfect for Sundays or Friday nights, friends and family Sweet & Smoky Wings. It combines the perfect flavors: sweet, smoky and spicy! Serves 6 to 8 servings.

INGREDIENTS
2 1/4 pounds whole chicken wings
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. oregano
1 tsp. mustard powder
1 to 2 tsp. smoked sea salt
Freshly ground pepper, to taste
1 tsp. soy sauce
1 tbsp. vegetable oil
1/4 to 1/3 cup hot pepper jelly
Carrot and celery sticks, for serving (optional)

PREPARATION

1. Cut wings in half and remove wing tip.

2. For the spice mixture: Combine garlic, onion, paprika, oregano, mustard, smoked sea salt and pepper.

3. Add wings, spice mixture, oil and soy sauce to a large bowl. Toss to combine.

4. Preheat grill to high. Oil and clean grill.

5. Reduce heat to medium to medium low. Add wings. Grill, turning occasionally, until wings are just cooked through and golden brown, about 15 to 20 minutes.

6. Turn up heat to medium high. Brush wings with hot pepper jelly, turning frequently and basting with more pepper jelly until wings are lightly charred, about 3 to 5 minutes. Serve with carrot and celery sticks, if desired.

[recipe as seen in: cbc.ca]

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Broccoli Caesar Salad

Eating healthy is always good, but even better if it is a Caesar salad with grilled steak or chicken. This delicious Broccoli Caesar Salad is perfect for lunch, school lunch for kids, dinner, picnic or side dish. Serve salad warm or cold. Enjoy!

Ingredients
1 large head broccoli, cut into florets, blanched or steamed, drained well
3 tbsp. mayonnaise
Juice of 1 lemon
1/4 cup Parmesan cheese
3 tbsp. olive oil
1 tbsp. Dijon mustard
1 tsp. Worcestershire sauce
2 garlic cloves, minced
Salt and freshly ground pepper, to taste
2 slices pancetta or bacon, cooked and chopped
Parmesan cheese, for garnishing

Directions

1. Combine mayonnaise, lemon juice, Parmesan, olive oil, Dijon mustard, Worcestershire sauce, garlic, and salt and pepper. Add broccoli and toss to combine. Finish pancetta and freshly grated Parmesan or use a vegetable peeler to garnish with shards of Parmesan cheese.

[recipe & photo credit belongs to: cbc.ca]

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Toasted Coconut Shortbread

Have any ideas what to bake for this week? I have the perfect and easy recipe for you and the family, a delicious Toasted Coconut Shortbread! If you love coconut, you cannot miss this one - perfect serve with hot chocolate or milk.

Ingredients
1/2 cup (about 1.5 ounces) unsweetened shredded coconut*
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature**
1/2 cup plus 1 teaspoon sugar

1/2 to 3/4 teaspoon coarse kosher salt (Updated: for unsweetened coconut, the smaller amount; sweetened, the larger amount)

1/2 teaspoon vanilla extract

1 1/3 cups all purpose flour

Directions

1. Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

2. Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

3. Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

4. Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

From the Chef:

* I couldn't find unsweetened, so I used sweetened and dialed back the sugar by 2 tablespoons.

** If you’re looking for an excuse to splurge on the good butter, shortbread is it. You will absolutely appreciate the extra flavor as it shows up in this cookie.

[recipe credit belongs to: Smittenkitchen.com]

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Summer Recipe: Frozen Peanut Butter Bites

photo / foodnetwork

Summer is here! and let's enjoy this beautiful season with everyone in the family, and for that let me share a must-try recipe: Frozen Peanut Butter Bites. This recipe is perfect for kids, family, easy-to make and super quick! Enjoy~

Preparation time: 20 minutes
Inactive time: 1 hour and 30 minutes
Cook time: 5 minutes
Total time: 1 hour and 55 minutes

Ingredients
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped

Directions

1. Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

2. Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

3. With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

[recipe credit belongs to: foodnetwork.com]

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American Macaroni Salad

There's nothing better than a delicious American Macaroni Salad, a light and healthy lunch or side dish. This crunchy recipe is full of fresh vegetables and nutrients, can be serve for Summer or any special event. 

Total Time: 30 minute
Preparation Time: 20 minutes
Cook time: 10 minutes

Ingredients

2 cups dry elbow macaroni, cooked, rinsed, and drained

1/3 cup diced celery

1/4 cup minced red onion, soaked in cold water for 5 minutes, drained

1 tablespoon minced flat-leaf parsley

1/2 cup diced vine-ripened tomato (optional)

1/2 cup prepared mayonnaise

3/4 teaspoon dry mustard

1 1/2 teaspoons sugar

1 1/2 tablespoons cider vinegar

3 tablespoons sour cream

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

Directions

In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days.

Nutrition Table

Per Serving: Calories: 286; Total Fat: 16.5 grams; Saturated Fat: 3 grams; Protein: 5 grams; Total carbohydrates: 28 grams; Sugar: 3 grams; Fiber: 1 grams; Cholesterol: 10 milligrams; Sodium: 292 milligrams

[recipe credit belongs: FoodNetwork]

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Mamma Agata's Recipe for Lemon Cake (Dolce al limone di Mamma Agata)

photo / Delectable Destinations

If you love bake, you must try this recipe! Mamma Agata's Lemon Cake! this cake is perfect for summer, spending time with the kids, enjoying a family-friendly day, well for any occasion. This recipe is from her "Simple and Genuine family cookbook". This cake is perfect to drink with tea, lemonade or coffee.

Ingredients

300 gr or 1 1/4 cups sugar


250 gr or 2 sticks butter (1/2 lb), PLUS an additional 1.5 Tablespoons butter, to grease the pan


4 eggs


Grated zest of 2 large lemons (4 lemons, if small)


A pinch Sea salt


300 gr or 2 cups “00” Flour

16 gr or 2 tablespoons of Pan degli Angeli Italian baking powder


125 ml or 1/2 cup whole milk


50 gr or 1/4 cup hazelnuts (finely chopped and toasted)

Lemonade Mixture

300 ml or 1 1/4 cups water

Juice of 3 lemons


8 Tablespoons sugar

Directions

1. Pre-heat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Whip the butter in a mixing bowl on high speed for at least two minutes. Add the sugar and continue to whip until a soft cream forms. Mix the baking powder into the flour and set aside.Add the following ingredients to the mixing bowl, one at a time, and blend after each:
 Eggs, one at a time, 
salt, grated lemon zest
.

2. Alternate adding and blending the following ingredients into the mixing bowl: 
Flour and baking powder mixture and milk. In other words, add one quarter of the flour and blend; then, add one quarter of the milk and blend. Repeat this process until all of the flour and milk are blended into the batter.

3. Mix the ingredients on medium speed for about five minutes until the texture of the batter has a light and airy consistency (similar to a mousse). NOTE: Do not beat the batter for longer than five minutes after adding the baking powder.

4. Coat the surface of the fluted pan with butter before dusting it with flour. Shake off any excess flour before adding your cake batter to the pan.  NOTE: This step creates a non-stick surface so that the cake will easily release from the pan and retain its shape.

5. Pour the batter into your greased and floured pan. Bake the cake in the pre-heated oven for forty minutes. While the cake is baking in the oven, prepare the lemonade mixture as follows.

6. Squeeze the lemons into a pitcher (or other container from which you can easily pour the lemonade mixture later). Add the sugar to the lemon juice.
 Mix until the sugar is fully dissolved in the lemon juice. Add the water. Once the lemon cake is finished baking, let it sit for two hours outside the oven to bring it to room temperature.

7. Before we start this process, we want to ensure that the cake does NOT stick to the pan. In getting it to room temperature, the butter has solidified and that means there is a risk that the cake will stick to the pan. Here is the process just to ensure it does NOT stick to the pan before we proceed.

8. Place a plate on top of the pan. Tip the pan over and carefully shake the cake out of the pan. Immediately, place the cake pan back onto the cake. Carefully turn the pan back over. Remove the plate to expose the cake. This will seem like we have done nothing, but what we have done is to ensure that the cake will not stick later when we are ready to plate it. 

NOTE: If the cake does seem like it wants to stick, you will need to place the cake back in the oven for a few minutes, just to warm the butter, and it will release from the pan easily.

9. Now it is time to add the lemonade mixture to the cake – that is what makes it so moist.

10. Over thirty minutes: Slowly pour a little bit of the lemonade mixture all over the cake in the pan every ten minutes (i.e. three times in total). This will allow the cake to absorb the lemonade mixture very slowly. You should NOT have used all of the lemonade mixture at this point.

11. After thirty minutes, tip the lemon cake onto a serving plate and add the remaining lemonade to the top of the cake, distributing it evenly all over the cake. 

NOTE: If you feel that the cake is still too dry, you may make a little more of the lemonade. Garnish the cake with finely chopped hazelnuts.

[recipe as seen on Martha's Stuart]

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No-Bake Fresh Fruit Tart

photo / food network

Summer is here! and there's nothing better than a  10 minutes Rachael's ready to-go dessert. This easy and quick desserts features graham cracker pie crust, vanilla pudding and lots of berries.

Preparation time: 10 minutes

Total time: 10 minutes

Ingredients

1 box vanilla or lemon flavor instant pudding mix

1 orange, zested

1/2 cup seedless raspberry or blackberry preserves

1 prepared graham cracker crust, found on baking aisle

1/2 pint raspberries

1/2 pint blackberries or blueberries, your preference

6 large strawberries, sliced

2 tablespoons chopped fresh mint, optional

Directions

Make pudding according to package directions and let stand 5 minutes. Stir orange zest into the pudding. Spread a thin layer of preserves across the bottom of graham cracker crust. Top with pudding. Arrange fruit on pudding, then sprinkle pie with mint, if desired.

Nutrition Table

Per serving: Calories: 311;Total Fat: 8 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 59 grams; Sugar: 44 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 351 milligrams

[recipe credit belongs to: food network]

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Pink Lemonade Layer Cake

photo credit / food network

Desserts are one of my favorite recipes to make in the kitchen, and this Pink Lemonade Layer Cake by Paula Deen is the perfect example. Enjoy this delicious lemon and vanilla cake with your friends and family, is perfect for birthdays, celebrations or as a gift. Can be serve with juice, coffee or tea. 

Total time: 1 hour 8 minutes
Preparation time: 25 minutes
Inactive time: 10 minutes
Cook time: 33 minutes

Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest

Directions

1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

2. Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

3. While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

4. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

[recipe credit belongs to: Paula Deen]

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Guacamole Salad

photo credit / food network

Enjoy with your family a traditional healthy guacamole salad, with ingredients like: avocados, tomatoes, black beans and onions. This is quick and easy recipe to enjoy with everyone. This recipe is be perfect for a camping summer day.

Preparation time: 10-15 minutes
Total time: 15 minutes

Ingredients
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, seeded and 1/2-inch diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1/2 cup small diced red onion
- 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
- 1/2 teaspoon freshly grated lime zest
- 1/4 cup freshly squeezed lime juice (2 limes)
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cayenne pepper
- 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

1. Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

2. Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature

[recipe as seen on: food network]

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Egg, Ham and Spinach Pizza

Lunch and dinner doesn't have to be bored! Or even breakfast! Yes a breakfast pizza will cheer any day in your family lifestyle, try the Egg, Ham and Spinach Pizza for an time of the day: breakfast, lunch or dinner. 

Preparation time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Ingredients

- 1 store-bought baked thin-crust pizza shell, preferably whole-wheat, such as Boboli

- 4 cups (about 4 ounces) baby spinach leaves, thinly sliced

- 2 teaspoons olive oil

- 3 ounces prosciutto di Parma, thinly sliced

- 1/2 cup grated Parmesan (1 1/2 ounces)

- 3 cloves thinly sliced garlic

- 4 eggs

How to Cook it:

1. Preheat oven to 450 degrees F. Place the pizza shell on a cookie sheet. Scatter spinach all over crust. Drizzle with oil. Evenly distribute prosciutto, Parmesan and garlic on top of spinach. Crack eggs onto pizza, roughly positioning 1 yolk on each pizza quarter. 

2.Bake for 12-15 minutes, until spinach is wilted and egg whites are just fully cooked. Cut into 4 large slices. Serve and enjoy!

Nutrition info: Calories 385; Total Fat 16 g; (Sat Fat 6 g, Mono Fat 5.5 g, Poly Fat 1 g) ; Protein 25 g; Carb 39 g; Fiber 7 g; Cholesterol 240 mg; Sodium 1190 mg

[recipe & video courtesy of: food network]

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