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, 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, 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