food, recipes

GRILLED CORN WITH SPICY HONEY BUTTER

It is August in Chatham-Kent and we all know what that means – FRESH CORN!!! I absolutely love fresh corn on the cob and I will sometimes have it 2 or more times a week in August and September. I try to support local by getting it from farmer’s stands. It also tastes way better too. Having corn so often, I am frequently looking for new ways to serve it – not for myself (just salt and butter is all I need!) but for my family. This recipe is great because with just a few ingredients, you can really up your corn on the cob game! Charred over the grill and slathered in a homemade honey butter, this corn has layers upon layers of flavor thanks to sweet honey, spicy cayenne pepper and vegetable seasoning.

INGREDIENTS

  • 1/2 cup (125 milliliters) (1 stick) unsalted butter, softened
  • 2 tablespoons (30 milliliters) honey
  • 2 tablespoons (30 milliliters) vegetable seasoning
  • 1/4 tablespoon (1 milliliter) ground cayenne pepper
  • 1 tablespoon (15 milliliters) cider vinegar
  • 4 ears fresh corn

Directions

  1. Mix butter, honey, vegetable seasoning and ground cayenne pepper in small bowl until well blended. Set aside. Remove husks and silk strands from corn.
  2. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally.
  3. Spread butter mixture over corn. Serve immediately.
  4. Enjoy!

Recipe and image via Club House

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food, recipes

Healthy Fruit Pizza with Granola Crust

This fruit pizza is not your traditional fruit pizza recipe which consists of a sugar cookie crust and cream cheese filling. Instead, we make a delicious gluten-free granola crust with a lightened up Greek yogurt filling!

Fruit pizza with granola crust is so easy to make and the BEST Summer dessert! Naturally gluten-free crust with Greek yogurt and fresh fruit topping! You can swap out the fruits listed for your personal favourites. Healthy and sweet, this recipe is great for breakfast but also a great treat for dessert!

Ingredients

Serves 8

Granola Crust:

  • 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water)
  • 1.5 cups rolled oats
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup almond flour
  • 1/4 cup coconut sugar
  • 3 Tablespoons coconut oil melted
  • 1/4 cup agave or honey
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • pinch salt

Greek Yogurt Filling:

  • 1 cup vanilla Greek yogurt 
  • juice from 1/2 orange

Fruit Topping (suggestions):

  • 1 kiwi peeled and sliced
  • 1/4 cup fresh pineapple diced
  • 1/4 cup fresh mango diced
  • 1/4 cup fresh strawberries slices
  • 1/4 cup blackberries

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make flax “egg”: In a small bowl, mix ground flaxseed with water. Let sit 5-10 minutes until it becomes gelatinous.
  3. In a large mixing bowl, mix all the ingredients for the crust.
  4. Press down into an even layer in a tart pan.
  5. Bake for 20 minutes. Remove from oven and let cool completely before removing from the pan. You can put it in the fridge to speed up this step!
  6. Mix together yogurt and orange juice. Spread a thin layer on top of crust.
  7. Top with desired fruit and drizzle with honey (optional). Cut into slices and serve. Leftovers keep in the fridge for about 5 days.

Recipe and image via Mindful Avocado

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food, recipes

Strawberry Crumb Bars

These easy Strawberry Crumb Bars by Flavor Mosaic feature a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping. They make wonderful dessert bars to take to a summer party, picnic, or potluck.

Ingredients

Makes 9 servings

  • 1/2 cup white sugar
  • 1/2 teaspoon baking powder
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Directions

  1. Preheat the oven to 375 degrees F. 
  2. Place parchment paper on the bottom of the 8×8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
  3. In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
  4. Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT:  Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly.  You can also pulse in a food processor to until you get pea sized crumbs.
  5. In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
  6. Pat half of the dough evenly into the bottom of the prepared pan.
  7. In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries. 
  8. Spoon the strawberry mixture evenly over the bottom crust.
  9. Crumble the remaining dough over the strawberry filling layer.
  10. Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
  11. Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
  12. Enjoy!

food

Margarita Grilled Shrimp

Until recently, I’ve never been one to use marinades. Now they are one of my favourite ways to add flavour to a meal. Today’s recipe comes to us via A Farmgirl Dabbles, who has made a fabulous grilled shrimp recipe with a margarita marinade. These skewers are loaded with flavour and charred to perfection. This is one grilled shrimp recipe that promises to be the star of your summertime grilling!

Ingredients

  • 1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined
  •  1/3 c. olive oil
  •  2 large garlic cloves, roughly chopped
  •  1 tsp. minced jalapeno
  •  1 T. brown sugar
  •  1 tsp. smoked paprika
  •  1 tsp. chili powder
  •  1 tsp. garlic powder
  •  1 tsp. onion powder
  •  1 tsp. cumin
  •  1 tsp. kosher salt
  •  1/2 tsp. black pepper
  •  2 tsp. tequila, optional
  •  thin slices of fresh lime, if placing shrimp on skewers
  •  chopped cilantro
  •  wedges of fresh lime, for squeezing over top of grilled shrimp

Directions

  1. Shrimp can be grilled with or without skewers. If using wood skewers, start soaking them in water.
  2. Place shrimp in a wide shallow bowl and set aside.
  3. In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Use an immersion blender to completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours, folding gently about halfway through.
  4. Drizzle tequila over the shrimp, if desired, and gently fold to combine. If using skewers, thread shrimp onto skewers, with a folded slice of lime in between shrimp (see skewer photos in post).
  5. Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on grates and grill for 3 to 4 minutes per side, or just until shrimp are no longer opaque and have some nice char. Smaller shrimp will take less time. Place shrimp on a platter and sprinkle with cilantro. Serve with fresh lime wedges to squeeze over the top.

food

Easy Broccoli Bacon Salad

Everyone needs a recipe for the best Broccoli Salad! This one is stuffed with bacon, cranberry, cheese, sunflower seeds, and tangy homemade dressing. It is easy to make and is a huge crowd pleaser. The perfect side dish to bring to your summer barbecue, or even to serve at Thanksgiving! 

Ingredients

Serves 8-10

Salad

  • 10-11 strips of bacon
  • 2 heads broccoli (about 1 and 1/2 pounds or 5-6 cups)
  • 1 cup dried cranberries
  • 1/3 cup roasted and salted sunflower seeds
  • 1 cup cheddar cheese, shredded
  • 1/3 cup chopped red onion, or more to taste

Dressing

  • 1 and 1/4 cups Miracle Whip OR mayonnaise
  • zest from 1 lemon
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1/4 cup sugar
  • 1 and 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper

Directions

  1. Cook the bacon, allow it to cool, then chop into pieces
  2. Chop broccoli into bite-size pieces
  3. Mix together all ingredients for the dressing in a large bowl
  4. Add the ingredients for the salad to the bowl with the dressing, stirring until salad is coated with dressing.
  5. Serve at room temperature if desired. Otherwise, cover and place in fridge until approximately 15-20 minutes before serving. Salad will keep for about 5 days in the fridge.
  6. Enjoy!
food, recipes

Make Ahead Fruit and Yogurt Protein Parfaits

These Make-Ahead Fruit and Yogurt Protein Parfaits from The Lemon Bowl are ideal for making ahead on Sunday and enjoying throughout the week (they will keep in the fridge up to 5 days). Walnuts, pumpkin seeds, chia and flax seeds will give you the ideal balance of healthy, monounsaturated fat, and protein. The yogurt is sweetened with a little pure maple syrup which plays off the warm cinnamon and cloves in the nut topping. You can of course substitute the nuts and seeds for your favourites, swap out the plain Greek yogurt for your preferred flavour. The possibilities are endless!

Ingredients

Makes 5 servings

  • 32 ounces (slightly less than 4 cups) plain Greek yogurt
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla
  • 2 ½ cups mixed berries (i.e. raspberries, blueberries, blackberries, etc.)
  • ½ cup raw pumpkin seeds shelled
  • ¼ cup chopped walnuts
  • ¼ cup chia seeds
  • ¼ cup flax seed meal
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Directions

  1. In a medium bowl, whisk together yogurt, maple syrup, and vanilla. Pour into a liquid measuring cup and set aside.
  2. In another bowl, mix together seeds, nuts, and spices.
  3. To assemble parfaits, set out five glasses or mason jars and pour in ¼ cup or so of the yogurt mixture into each glass.
  4. Top the yogurt layer with a couple tablespoons of the nut and seed mixture.
  5. Sprinkle a couple of tablespoons of berries on top of the nut mixture then begin again with yogurt.
  6. Repeat the layers until all ingredients have been used.
  7. Seal mason jars or cover glasses with plastic wrap until you’re ready to serve.
  8. Enjoy!
food, recipes

Strawberry and Chocolate Dessert Nachos

It’s strawberry season again in Chatham-Kent, so what is better than a dessert featuring that sweet fruit? Homemade crunchy cinnamon chips, strawberries, a drizzle of chocolate and as much or as little whipped cream as you want? Yes please! And if you are reading this recipe later on, just grab a bag of frozen strawberries, let them thaw and enjoy a great summer treat any time of the year. This dish is sure to be the hit of the party (once we can have them again)!

Ingredients

Serves 8

  • 4-6 (6-inch) flour tortillas
  • butter, melted
  • 1/2 cup sugar + 2 tbsp (keep separate)
  • 2 tbsp cinnamon
  • 1 pound strawberries, chopped
  • 2 tablespoons sugar
  • 12 ounces chocolate chips (I used dark chocolate)
  • 1 tablespoon shortening
  • whipped cream

Directions

  1. Preheat oven to 350° F.  
  2. Make cinnamon sugar by mixing 1/2 cup sugar and cinnamon together (you may need more or less of this depending on your preference.
  3. Lightly brush one side of each tortilla with melted butter and sprinkle with cinnamon sugar.
  4. Cut tortillas into wedges.
  5. Place tortilla wedges on ungreased baking sheet, sugar side up.  Bake for 10-12 minutes.
  6. Place chopped strawberries in a bowl and sprinkle with remaining sugar.  Stir and set aside for about 10 minutes so the sugar dissolves into a light syrup.
  7. Melt chocolate chips and shortening in the microwave, in 1 minute increments,  stopping to stir each time, until melted.
  8. Arrange cinnamon sugar chips on platter or plate, top with strawberries and drizzle with melted chocolate. Garnish with whipped cream.  
  9. Enjoy!!

Recipe via Tidy Mom

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food, recipes

30-MINUTE MONGOLIAN BEEF

This 30-Minute Mongolian Beef from Taste and See is savory and sweet and so delicious!!  With thinly cut steak, soy sauce, brown sugar, fresh garlic and ginger – all prepped and ready to eat in just 30 minutes! You can serve it with jasmine rice, steamed brown rice, rice noodles, or in lettuce wraps with crispy cellophane noodles. I’m gonna go out on a limb here and just predict that this Mongolian Beef recipe will become one of your new go-to dinner recipes!

Ingredients

Serves 6

  • 1½ pound 1-inch thick sirloin steak (you can also use flank or strip steaks)
  • 1/3 cup cornstarch
  • ¼ cup canola oil
  • ¼ teaspoon salt
  • 1 tablespoon fresh grated ginger
  • 4 tablespoon garlic, minced
  • Red pepper flakes or chili oil
  • 1/3 cup reduced sodium tamari sauce (for gluten-free), or soy sauce if you prefer
  • ½ cup water
  • 1/3 cup brown sugar
  • 8 stalks scallions, green parts only, cut into 2 inch pieces

Directions

  1. Slice the steak in ¼-inch slices. Lay the slices flat, cover with plastic wrap and use a meat pounder to flatten the meat. Put the meat in a ziploc bag and add the cornstarch. Massage the steak and cornstarch together to make sure each piece is fully coated.
  2. Pour the canola oil into a large frying pan, and heat on medium high heat.
  3. Add the steak to the pan in a single layer and cook for 30 seconds per side (1 minute total). Cook the steak in batches rather than over-crowding the pan. Remove the steak from the pan as it finishes cooking, set it aside on a plate, then sprinkle with salt.
  4. Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired for more spice) to the pan and sauté for 10-15 seconds.
  5. Stir in tamari (or soy sauce), water and brown sugar and bring the mixture to a boil.
  6. Fold the steak back in and let the sauce thicken for 20-30 seconds. (The cornstarch used on the steak should thicken the sauce.)
  7. Turn off the heat, add the green onions, and stir to combine.
  8. Serve over rice, rice noodles or in lettuce wraps.
food

Blackberry, Avocado and Arugula Salad

This summery salad makes the most of fresh produce with an arugula base, fresh blackberries, blueberries, cucumber, avocado, hazelnuts, feta and a lime mint vinaigrette. 

Ingredients

Serves 4

Salad:

  • 5 cups arugula 
  • 1 cup blackberries
  • ¾ cup blueberries
  • 1 avocado, diced
  • 1 ½ cups cucumber, sliced thinly
  • ⅓ cup feta
  • ⅓ cup toasted hazelnuts

Vinaigrette:

  • ⅓ cup olive oil 
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp maple syrup (or other liquid sweetener)
  • 2 tbsp finely chopped fresh mint
  • ¾ tsp salt
  • Pepper

Instructions

  1. Whisk together all ingredients for vinaigrette. Taste and adjust seasoning as desired. 
  2. Assemble salad ingredients and toss in vinaigrette.
  3. Enjoy!

Recipe and image via Crowded Kitchen

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food, recipes

Low Carb Breakfast Casserole

This month’s breakfast recipe comes to us from Buns In My Oven and I love it! It’s great for anyone on a Keto diet or if you just want to lower your carbohydrates! This low carb breakfast casserole is hearty and filling, because it’s packed full of protein from the sausage, bacon, and eggs. It’s great to make ahead of time and either keep in the fridge for a couple of days or in the freezer. Freeze it in individual servings and pull out and reheat in the microwave as needed. The best part? You can add in any vegetables or meat you like! I’m going to try adding mushrooms to mine. You can even top it with a dollop of sour cream and a sprinkle of chives if you want to get fancy!

Ingredients

Serves 6

  • 1/2 lb sausage
  • 1/2 lb bacon
  • 6 eggs
  • 1/4 cup milk
  • 1 cup grated cheddar cheese
  • 1/4 sweet onion, diced
  • 1/2 bell pepper, diced
  • 1/2 tbsp Frank’s Red Hot Sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions

  1. Brown the sausage in a large skillet, crumbling as it cooks. Drain grease and set aside.
  2. Dice the bacon into bite-sized chunks and cook in a large skillet, stirring often, until crisp. Drain the grease and set aside.
  3. Pre-heat the oven to 350 degrees. Spray a square baking dish with non-stick spray.
  4. Crack the eggs into a large mixing bowl and add the milk. Whisk together until well combined.
  5. Stir in the sausage, bacon, cheddar, onion, pepper, hot sauce, salt, and pepper. Stir until well combined.
  6. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until eggs are set and edges are golden brown.
  7. Let cool 5 minutes before slicing and serving.
  8. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Chilled Strawberry Soup

My favourite part of June has to be the fresh strawberries! I love just about everything strawberry. So when I came across this recipe, I had to share it. It is a super-simple, super-fast recipe using fresh strawberries and yogurt to make a creamy chilled strawberry soup! How perfect is that for a hot summer day?! The best part? Each serving is only 205 calories!

Ingredients

  • 8 cups fresh ripe strawberries hulled and halved
  • 2 cups vanilla or strawberry yogurt
  • 1/2 cup orange juice
  • 1-2 tablespoons sugar depending on taste preference
  • 1/8 teaspoon ground ginger
  • fresh mint leaves to top optional

Directions

  1. Add all ingredients to the blender except the fresh mint. You might need to do this in batches depending on the size of your blender. Blend until everything is creamy. Place in refrigerator and chill for at least 2 hours.
  2. Serve in bowls and add fresh mint leaves on top.
  3. Enjoy!

Tips

  1. If you will be eating right away, try using frozen strawberries or frozen yogurt so you don’t have to chill before enjoying.
  2. This recipe will make a big batch. Halve it (or even quarter it) or place in the freezer to enjoy later!
  3. Use a fine mesh strainer or cheesecloth and strain out the seeds and small pieces of strawberry.
  4. For an even prettier bowl of soup, add a dollop of yogurt and sliced strawberries as garnish, along with the mint leaves, as shown in the picture.
food

White Chocolate and Orange Pudding

It’s the last Monday of the month. We all know what that means! Dessert time! And boy does this treat deliver! It is a versatile dessert that can be dressed up for a special occasion or made into a fun treat that everyone will love. Either way, it’s sure to delight! 

Ingredients

Serves 4

  • 6 egg yolks
  • ½ cup granulated sugar
  • 3 tbsp cornstarch
  • 2 cans fat-free evaporated milk
  • ½ cup low-fat milk
  • ¾ cup white chocolate chips
  • 2 tsp orange rind, grated
  • berries to garnish

Directions

  1. In a large heat-proof bowl, gently whisk egg yolks; set aside.
  2. In a medium-sized heavy saucepan, combine sugar and cornstarch. 
  3. Gradually whisk in evaporated milk and milk. 
  4. Bring to a boil over medium-high heat, stirring constantly. 
  5. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes.
  6. Remove from heat. 
  7. Whisk in 1½ cups (375 mL) of the hot mixture into egg yolks.
  8. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly.
  9. Reduce heat to low and cook, whisking, for 2 minutes or until thick.  
  10. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
  11. Spoon into small serving dishes and place plastic wrap directly on the surface.
  12. Refrigerate until chilled and set, about 3 hours or overnight.
  13. Garnish with fresh berries and enjoy!

Recipe and image via Get Cracking

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Baked Shrimp & Salmon Recipe

I love one-pan meals. Throw everything on, throw it in the oven, and enjoy a great meal once the cooking is done. With only one pan, cleanup is a breeze too! This is a great, healthy, one-pan baked salmon recipe with shrimp and asparagus. I think this would be great served with rice – or, for an even healthier option, try cauliflower rice!

Ingredients

Serves 6

  • 2 lbs fresh salmon fillets
  • 1 lb large shrimp, uncooked
  • 3 Tbsp oil (olive or canola)
  • 1/2 lb asparagus
  • 1 large lemon, sliced
  • 1 stick unsalted butter, sliced
Seasoning
  • 1 ½ tsp ground paprika
  • 2 tsp salt
  • ½ tsp ground black pepper
  • 2 tsp garlic powder

Directions

  1. Devein shrimp and remove the tail, if desired. Trim ends of asparagus.
  2. Preheat oven to 425°F.
  3. Combine all ingredients for the seasoning.
  4. Cut salmon into four or five equal parts.
  5. Arrange salmon and asparagus on a large baking sheet. Season salmon and asparagus (there will be leftover seasoning). Add lemon and butter slices to salmon and on the asparagus. Drizzle with oil. Bake 5 minutes.
  6. Meanwhile, season shrimp and toss to coat.
  7. Add shrimp to baking sheet, spread out evenly. Add leftover butter and lemon over shrimp. Return to oven. Bake another 7-9 minutes, until shrimp and salmon are fully cooked.
  8. Pour the butter juices over the salmon, shrimp and asparagus.
  9. Enjoy

Recipe and image via Valentina’s Corner

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Clubhouse Wrap

Do you love a good clubhouse sandwich but are looking to change it up just a bit? Then give this wrap a try! With a crisp, crunchy broccoli slaw along with the traditional turkey, bacon and cheese, it’s a new way to enjoy an old favourite without changing it up too much. It’s also really easy to adjust to your own preferences. Not a broccoli lover? Use a coleslaw mix instead. Don’t like whole wheat? That’s ok too. Just use a regular tortilla – better yet, a spinach or tomato tortilla! Change up the cheese for a completely different taste too.

Ingredients

Serves 4

  • 2 cups broccoli slaw
  • 1/4 cup Miracle Whip Dressing (light or regular)
  • 4 whole wheat tortillas (8 inch size)
  • 4 slices of cheese
  • 16 slices of smoked turkey breast
  • 8 slices of bacon, cooked

Directions

  1. Combine broccoli slaw and Miracle Whip in a bowl
  2. Spoon broccoli slaw mixture onto tortillas
  3. Layer on other ingredients
  4. Roll up
  5. Enjoy!

Recipe and image via Kraft – My Food and Family

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Strawberry Banana French Toast

French toast with strawberries and banana! What more could you ask for? This is a beautiful and tasty way to get some fruit in the morning while still indulging in a classic favourite.

Ingredients

Makes 4 servings

  • 4 eggs
  • 1 cup milk
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp brown sugar
  • ½ tsp vanilla
  • pinch of salt
  • ½ cup sliced banana
  • 1 cup sliced strawberries
  • 2 tbsp maple syrup
  • 8 slices whole-wheat bread
  • powdered sugar (optional)

Instructions

  1. In an 8-inch square dish, whisk together eggs, milk, cinnamon, nutmeg, brown sugar, vanilla and salt.  
  2. Place 2 slices of bread in egg mixture and soak for 15 seconds per side. 
  3. Warm a nonstick skillet over medium-low heat and grease. 
  4. Fry bread slices until golden brown, about 2 minutes per side. Adjust the heat as needed to ensure even browning. Repeat with remaining bread and egg mixture.
  5. In a medium sized bowl, toss together strawberries, banana and maple syrup.
  6. Spoon strawberry mixture over 4 slices of cooked French toast and top each with another piece of French toast.
  7. Cut each sandwich into triangles and sprinkle with powdered sugar. 
  8. Enjoy!    

Tip: Get creative with your french toast sandwich filling. Try some sliced apples, a fruit purée or a mixture of berries!

Recipe and image via Get Cracking

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Golden Grahams S’mores Bars

It’s the last Monday of the month, which means it is time for a Dessert recipe! My family loves camping and having backyard fires. And, naturally, my kids ask for S’mores too. But what do you do when someone wants S’mores and it’s raining? You make S’mores bars with Golden Grahams cereal! This way, you get all the gooey goodness of a S’mores bar without the burnt marshmallow and ash!

Ingredients

  • 5 cups mini marshmallows
  • 1 ½ cups milk chocolate chips
  • 5 tablespoons butter , or margarine
  • ¼ cup corn syrup*
  • 7 cups Golden Grahams
  • 1 cup mini marshmallows

Directions

  1. Butter/grease a 9×13 inch baking pan.
  2. Add 5 cups marshmallows, milk chocolate, butter, and corn syrup to a large sauce pan.
  3. Melt the mixture together over low heat while gently stirring with a rubber spatula.
  4. Once melted remove from the heat (place on a heat proof surface) and immediately stir in the cereal and remaining cup of marshmallows. It will be very sticky.
  5. Spoon the batter into the prepared pan and flatten down using the back of your spatula (lightly greasing the spatula can help).
  6. Allow to harden at room temperature for 60 minutes before cutting into squares.
  7. Enjoy!

Notes

*If you don’t have corn syrup use ¼ cup of sugar and 1 tablespoon of water instead.
**Store bars in an airtight container at room temperature. I don’t recommend storing them in the fridge because they can get too hard. 

Recipe and image via Just So Tasty

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Chicken Lazone

This is one of my family’s absolute favourite meals. I get requests to make this at least once a week. It is fast, easy, and delicious! We usually serve it over pasta with a big salad on the side, but you can pair it with mashed potatoes (or cauliflower!). I’ve not tried it, but I bet it would work well with rice too. The chili powder and the cayenne pepper give it a little kick that you can adjust, depending on how hot you want it to be.

Ingredients

  • ½ tsp salt
  • 1½ tsp chili powder
  • 1½ tsp onion powder
  • 2 tsp garlic powder
  • ¼ tsp cayenne pepper
  • 2 lb chicken tenders
  • ¼ cup butter, divided
  • 2 cups heavy cream

Directions

  1. Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
  2. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
  3. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over pasta or mashed potatoes, if desired.

Recipe and image via Plain Chicken

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Creamy Tomato Tortellini Soup

This soup is a personal favourite, so how could I not share it with you? I love the flavours in this soup, and it is so easy to make. Bring your soup game to the next level. You won’t regret it!

Ingredients

  • 2-3 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 2 cans of Condensed Tomato Soup
  • 1/4 cup sun-dried tomatoes, chopped or 2 tbsp. of sun-dried tomato paste
  • 2 cups half-and-half
  • 2 cups chicken broth
  • 1 tsp. onion powder
  • 1 tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 package cheese-filled tortellini
  • 1/2 cup shredded parmesan cheese, for garnish

Directions

  1. Combine garlic and olive oil in a large stock pot, and saute over medium heat until golden brown – be careful not to let the garlic burn.
  2. Add tomato soup, tomatoes, half and half, chicken stock and spices to the pot. Bring to a simmer.
  3. Drop tortellini in the soup, and cook according to package directions.
  4. Ladle soup into bowls and garnish with parmesan cheese.
  5. Enjoy!

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

Recipe and image via Key Ingredient

food

Gruyère, Bacon, and Spinach Scrambled Eggs

Ingredients

Scrambled eggs have always been a favourite of mine. But they do tend to get boring after a while. Why not mix it up a little and make this restaurant-worthy take on scrambled eggs?

8 large eggs
1 tsp. Dijon mustard
salt and pepper
1 tbsp. olive oil or unsalted butter
2 slices thick-cut bacon, cooked and broken into pieces
2 cups spinach, torn up
2 oz. Gruyère cheese, shredded

Preparation

  1. In a large bowl, whisk together eggs, Dijon mustard, 1 tablespoon water and 1/2 teaspoon each salt and pepper.
  2. Heat oil or butter in 10-inch nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in bacon, spinach, and Gruyère cheese.
  3. Enjoy!

Recipe and image via Good Housekeeping

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com

food

Easter Egg Cookie Dough Truffles

It’s the last Monday of the month, which means it’s time for a great dessert recipe! And with Easter coming up on Sunday, why not make today’s dessert recipe Easter-themed? These Easter Egg Cookie Dough Truffles are adorable and tasty! I really have to have one these, but only if I can gift the rest of the batch away!

Ingredients

  • 1/2 cup of butter room temperature (see note)
  • 3/4 cup packed brown sugar
  • 2 cups all purpose flour (see note)
  • 2 tsp vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • pink blue, purple, and white candy melts

Instructions

  • In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  • Slowly add the flour, scraping down the sides as necessary.
  • With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides. 
  • Once it is fully combined, stir in the chocolate chips.
  • Form the dough into one inch balls, and then shape into eggs. Place on a wax paper-lined pan and cover loosely with plastic wrap. Refrigerate overnight.
  • Melt the candy melts according to the directions on the bag. Keeping the truffles in the refrigerator, and removing only three or four at a time, dip them in the candy melts one at a time with a fork. Gently tap off any excess chocolate and let dry on wax paper.
  • To add the stripe decoration to the eggs, dip a fork in a different candy melt and simply drizzle over.

Notes

Butter Note: The butter should be soft, but not at all melted. You should be able to push your finger into it but not all the way through the stick. To achieve room temperature butter quickly, cut up the butter in one inch pieces and leave out on the counter for a half hour.
Flour Note: To prevent risk of e. coli, spread the flour on a baking sheet and bake at 350 degrees for 5 minutes. Allow to cool and then proceed to use in this recipe.

Recipe and image via Simple Joy

As always, if you have a favourite recipe that you would like to share, email us at wallaceburgseniorcentre@gmail.com