May Munchies - CCC Granola (Coconut, Cashew and Cranberry)

This recipe makes the most delicious and healthful granola. Featuring tons of nuts and whole grain oats granola is an excellent source of protein and heart healthy complex carbohydrates.

Use granola as your breakfast cereal, a topping for yogurt or ice cream or an easily portable snack!

Ingredients:

3 cups (750 ml) whole oats (not minute oats)
1\2 cup (125 ml) unsalted sesame seeds
1\2 cup (125 ml) cashews
1\2 cup (125 ml) brown sugar
1\2 cup (125 ml) butter
4 tbsp (60 ml) maple syrup
1 tsp (5ml) cinnamon
1 egg white (beaten until frothy)

1\2 cup (125 ml) dried cranberries
1\2 cup (125 ml) shredded coconut


Instructions:

Preheat your oven to 375 degrees

In a large bowl combine oats, seeds, cashews and brown sugar

Heat butter, syrup and cinnamon in a saucepan over low heat until butter is melted

Pour the beaten egg white over the mixture and stir to coat

Add the melted butter and once again stir to coat

Bake on a cookie sheet for ten minutes and then flip over

Bake for another 5 minutes or until golden brown

Allow to cool and mix in coconut and cranberries

Pictured below

May Muchies - Chocolate Monkey Shake

Ingredients:

2 cups (500 ml) chocolate ice cream
2 bananas
1 tbsp (15 ml) cocoa powder
2 cups (500 ml) skim milk
2 tbsp (30 ml) peanut butter
Pinch of salt
2 tbsp (30 ml) plain whey powder (optional)

Instructions:

Combine all of the ingredients in your blender and puree until smooth

Recipe yields around 4 servings


Pictured below garnished with a slice of banana

Weekend Treat - Beefless Banquet Burger

Ingredients:

1 pound (0.5 kg) ground turkey
1 tbsp (15 ml) grill or steak seasoning
1 tsp (5 ml) worcestershire sauce
2 tbsp (30 ml) steak spice marinade
1 egg
2 tbsp (30 ml) breadcrumbs

4 slices turkey bacon
4 slices cheddar cheese

Instructions:

In a large bowl combine turkey, seasoning, worcestershire, marinade, egg and bread crumbs

Mix it together with your hands and separate into 4 equal sections

Roll each section into a ball and flatten to form burger patties

Set aside on a plate and cover with plastic wrap and refrigerate for 30 minutes to set up

Lightly oil your grill and heat to medium- high heat

Once its hot grill the burgers for 4 minutes on each side

Once you flip the burgers put the bacon on the grill and cook for 2 minutes on each side

Put a slice of cheese on each burger and place them on the bun

Slice each piece of bacon in half and lay cross on each burger

Recipe yields 4 burgers


Pictured below

Weekend Treat - Chocolate Lime Pie

Ingredients:

15 chocolate cream sandwich cookies
4 tbsp (60 ml) melted butter

1\2 cup (125 ml) fresh lime juice
2 cups (500 ml) 35% cream
2 tbsp (30 ml) sugar
1 can condensed milk
Pinch salt
1\4 cup crushed pineapple
1\4 cup sweetened coconut

Instructions:

Preheat oven to 350 degrees

In a sandwich bag crush the cookies with a rolling pin into small crumbs

Pour the crumbs into a bowl and mix with melted butter

Press into pie pan firmly with the bottom of a cup

Bake for around ten minutes or until set into a firm crust

Allow crust to cool completely

In a large bowl whip cream and sugar to soft peaks

Juice the limes into a bowl and zest one of them

Mix the condensed milk into the lime juice and whip until smooth

Add the pineapple and half the coconut and stir to combine

Add 1\4 cup of the whipped cream and fold in gently

Fold in the remaining whipped cream reserving half a cup for garnish

Pour the mixture into the cooled crust and refrigerate to set for at least 12 hours to set

Toast the remaining coconut for garnish

When set garnish the pie with whipped cream and coconut


Pictured below

May Munchies - Turkey Sausage Primavera

Ingredients:

4 turkey hot turkey sausages
2 tsp (10 ml) olive oil
4 zucchini squash
1 carrot, peeled and diced
1\2 an onion, diced
4 cloves garlic
10 basil leaves
1\2 tsp (2.5 ml) crushed chilies
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
1, 28oz can crushed tomatoes

200 grams penne pasta

Instructions:

Bring a large pot of water to a boil and cook penne as per package directions

Heat a large non-stick skillet over medium heat

Chop the sausage up into small pieces and brown in olive oil in the skillet

Once the sausage is brown add the zucchini, carrot and onion

Fry for another minute scraping the brown bits off the bottom of the skillet

Add the garlic, basil and crushed chilies, stir quickly and then add the crushed tomatoes

Reduce the heat to low and simmer for fifteen minutes

Toss the cooked penne into the sauce and stir to coat


Pictured below garnished with Parmesan cheese

May Munchies - M&M Ice Cream Sandwiches

Ingredients:

1\2 cup white sugar
3\4 cup brown sugar
3\4 cup butter softened
2 eggs
1 tsp salt
1 tsp baking powder
2 cups flour

1/2 cup M & M's


Instructions:

Preheat your oven to 350 degrees

In a large bowl cream butter and sugars

Once light and fluffy add the eggs one by one

In a separate bowl combine salt, powder and flour

Combine the two and blend together until smooth

Add the M & M's and stir to distribute

Roll into small balls and then flatten

Bake on a greased cookie sheet for about ten minutes or until the edges begin to brown

Move the cookies to a rack to cool

Scoop a large ball of ice cream onto each cookie and then top with another

Recipe yields a dozen sandwiches


Pictured below

May Munchies - Strawberry Crêpes

Ingredients:

1 1\2 cup flour
1 tsp salt
6 eggs
2 cups milk
2 tbsp melted butter
1 tsp vanilla
1 tbsp sugar

1\2 cup strawberries
1\2 cup fresh whipped cream

Instructions:

Combine all the ingredients in a large bowl and whisk into a lump free batter

Cover the bowl and refrigerate for at least an hour

When ready melt an additional tablespoon of butter in the pan over medium heat

Put a 1\2 cup batter in the pan and swirl it around to form a thin pancake

When the edges begin to lift (around 30 seconds) flip the crepe over and allow to cook for another 30 seconds

Keep the crepes on a plate until ready to serve

Top with strawberries and whipped cream

Pictured below garnished with maple syrup

May Munchies - Enchilada Omelet

Ingredients:

2 eggs
1/8 cup milk
pinch of salt
pinch of pepper

1 cup cooked chicken breast, diced
1 tbsp olive oil
1\2 onion, diced
1 chili, sliced
2 cloves garlic, minced
1/2 tsp cumin
1/8 tsp Mexican chili pepper

1/2 cup shredded cheese, such as cheddar
1/8 cup salsa
1 tortilla, sliced and toasted

Instructions;

In a small bowl combine eggs, milk, salt and pepper

Preheat a large non-stick skillet over medium high heat

Fry the eggs and set aside

Add the chicken, oil, onion, chili, garlic and spices to the pan

Cook for 2 - 3 minutes or until the onion it softened

Add to the center of the egg top with cheese and roll into omelet

Serve garnished with tortilla strips and salsa


Pictured below

Weekend Treat - CCC Cookies (Cashew, Cherry & Coconut)

Ingredients:

1\2 cup white sugar
3\4 cup brown sugar
3\4 cup butter softened
2 eggs
1 tsp salt
1 tsp baking powder
2 cups flour
1\2 cup chopped cashews
1\2 cup dried cherries
1\4 cup sweetened coconut

Instructions:

Preheat your oven to 350 degrees

In a large bowl cream butter and sugars

Once light and fluffy add the eggs one by one

In a separate bowl combine salt, powder and flour

Combine the two and blend together until smooth

Add the cashews, cherries and coconut and stir to distribute

Roll into small balls and then flatten

Bake on a greased cookie sheet for about ten minutes or until the edges begin to brown

Recipe yields 2 dozen cookies

Pictured below

Weekend Treat - Strawberry Banana Muffins

Ingredients:

4 large over ripe bananas
1 1\2 cups milk
2 eggs
1\8 cup vegetables oil (optional)
3 cups all-purpose muffin mix
3\4 cup sliced strawberries (sprinkled with a tsp of sugar)


Instructions:

Preheat your oven to 375 degrees

Mash bananas with some of the milk in a large bowl

Once smooth add remaining milk and eggs and mix until smooth

Add the mix and stir into thick batter

Finally, add the oil and berries and stir to distribute the berries evenly

Spoon into muffin cups and then bake for 20 minutes or until golden brown

Recipe yields 18 muffins

Pictured below

May Review - Sherni's Butter Chicken Cooking Sauce

Yesterday, I was blessed with the opportunity to commence working on a promotional partnership for Sherni's Indian cooking sauces.

I was thrilled when I found out they only contained all natural quality ingredients and are prepared here locally in Ontario.  Although the tasting was amazing I was anxious to try the product out for myself in my home kitchen.

My girls were pleased and found the mild butter chicken sauce delicious. As a mom I was thrilled to be able to produce a healthy, restaurant quality meal in less than half an hour!

The following are my instructions on how to prepare a quick and fabulous butter chicken entree for you and your family!

Sherni's sauces are now available at your local Wal-mart!

Butter Chicken

Ingredients:

2 boneless skinless chicken breasts, diced
2 tsp vegetable oil
1 onion, diced
4 cloves garlic, minced
1 tomato, diced (optional)
1 tbsp garam masala

1 Jar Sherni's Butter Chicken Sauce

Instructions:

Heat a non-stick skillet over medium-high heat

Brown the chicken in vegetable oil for around 10 minutes

Add the onion and stir-fry until softened

Add the garlic, tomato and garam masala to the pan, stir and continue to cook for 30 seconds

Add the sauce and bring to a soft boil

Serve with rice, paratha or roti

Pictured below with steamed broccoli and basmati rice

May Comfort - Easy Mac & Cheese

Perfect for a rainy day!
Ingredients:

2 tbsp butter
2 tbsp flour
1\2 tsp salt
1\2 tsp pepper
1 1\2 cups milk
1\2 cup cheddar cheese

4 cups cooked elbow (macaroni) pasta


Instructions:

Put water on to boil and prepare pasta as per packages instructions

Heat a large non-stick skillet with butter over medium heat

Once melted whisk in the flour and keep whisking for around a minute until lightly brown

Season with salt and pepper and gradually whisk in milk

Once milk is completely incorporated add cheese and whisk into a thick sauce

Add pasta and stir until completely coated

Pictured below with crudites and chicken breast nuggets

May Munchies - Chicken Enchilada Bites

Ingredients:

1 sweet potato
1 tbsp butter
1 tsp cinnamon
1\2 tsp cumin
Pinch salt and pepper

1 package small flour tortillas

2 cups roast chicken, shredded
1 tbsp olive oil
1\2 onion, diced
1 chili, sliced
2 cloves garlic, minced

Sauce:

1\2 cup salsa
1\2 onion
1 clove garlic
1\2 tomato
1 handful fresh cilantro leaves
2 dried large red chili's soaked in hot water
1 lime, juice
Pinch of salt and pepper

1\2 cup shredded monteray jack or mozzarella cheese

Instructions:

Preheat your oven to 400 degrees

Prick the sweet potato with a fork and bake for 45 minutes

Press the tortillas into muffin cups to form shells

Put the tortilla shells in the oven to crisp up for around 10 minutes

Combine sauce ingredients in blender and pulse until smooth

Remove the sweet potato and tortillas from the oven and set aside

In a small bowl combine the butter, cinnamon, cumin, salt and pepper

Slice the sweet potato lengthwise and spoon the potato into the flavoured butter

Mash the potato and butter together to form a thick paste

Heat a large non-stick pan over medium heat

Add the olive oil, garlic, onion and chili

Fry for around a minute then add the garlic and stir

Add the chicken and toss to heat and combine ingredients

Place a large tablespoon of sweet potato into the bottom of each tortilla cup

Then fill with chicken mixture

Cover with a spoonful of sauce and some shredded cheese

Return to oven for 10 - 15 minutes to reheat and melt cheese


Pictured below topped with fresh salsa (tomato, cilantro, green onion, lime, salt, pepper and olive oil)

May Clean - Light Western Omelet

Ingredients:

1 tsp olive oil

2 eggs
2 tbsp skim milk
Pinch of salt
Pinch of pepper

1 slice maple turkey breast
1\8 cup cheddar cheese
1 green onion sliced

Instructions:

Break the eggs into a small bowl

Whisk eggs, milk, salt and pepper until smooth

Heat a non-stick pan over medium-high heat

Add a teaspoon of olive oil to the pan and swirl it around to coat the bottom of the pan

Pour the eggs into the hot pan and swirl around to form a large pancake

Allow to set into a thin pancake for around 30 seconds and thin lightly lift the edges

Flip over onto a plate and sprinkle with cheese

Add the turkey and half of the green onions to the pan and stir to heat

Pour the turkey in a line along the center of the eggs and roll it up covering the turkey and onion


Pictured below with sliced plums and whole grain toast

May Clean - Poached Salmon & Brown Rice Pilaf

Poached Salmon:


Ingredients:

2 skinless salmon fillets
1 lemon, quartered
1 handful parsley, torn
1 tbsp curry powder
1 tsp ground ginger
1 tsp garlic powder
1 tsp pepper
1 tsp salt
3\4 cup water

Instructions:

In a large non stick pan combine parsley, curry powder, ground ginger, garlic powder and water

Stir to combine and add the fillets in the pan leaving at least a half inch between them

Sprinkle the salt and pepper over the fish and turn the burner to high heat

Bring to a boil covered reducing heat to medium-high once boiling

The fish will need 12 minutes to cook from the time the liquid is boiling

Serve with steamed vegetables


Rice and Lentil Pilaf


Ingredients:


1 tsp olive oil
1\2 onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp Mexican chili powder
1 tsp garlic powder
1 tsp ground ginger
1 tsp salt
1 tsp pepper
1\2 cup lentils
1 cup brown rice
2 1\2 cups water

Instructions:

Heat a small saucepan over medium-high heat

Add the olive oil, onion and garlic

Fry until the onions soften and begin to brown

Add the spices and lentils and stir for 30 seconds

Cover with water and bring to a boil

Reduce heat to low, cover and simmer until all the liquid is absorbed (30 minutes)

Fluff the rice with a fork to evenly distribute the lentils before serving


Pictured below

Weekend Treat - Turkey Taco Salad

Ingredients:

2 tbsp olive oil
1\2 pound ground turkey
1\2 onion diced
1 clove garlic, minced
1 tsp garlic powder
1 tsp ground ginger
1 tbsp cumin
1 tbsp Mexican chili powder
1 cup water


Toppings:

2 cups lettuce, shredded
1\2 cup grated cheddar cheese
1\2 tomato, diced
1\2 onion diced
1\2 cup salsa
1 handful broken tortilla chips
1 tbsp hot sauce (optional)

Instructions:

Heat a large non stick pan with olive oil

Fry the turkey until golden brown

Add the onion and garlic and continue to cook until softened

Add the spices and stir to coat

Add the water and bring to a boil

Reduce heat to medium low and cook until water has evaporated into a thick sauce

Arrange lettuce on plate

Top with turkey and your favorite toppings

Pictured below

May Muchies - Hawaiian Pizza

Ingredients:

1 large slice of pineapple cut into wedges
2 slices deli ham
1 shallot, sliced

1\2 cup tomato sauce
1 cup shredded mozzarella cheese


4 cups flour
1 package yeast
4 tbsp olive oil
1 tsp salt
1\2 - 3\4 cup water


Instructions:

In a large bowl combine flour, yeast, oil salt and water.

Knead the dough into a large ball and set aside in a lightly floured bowl for an hour

Preheat oven to 450 degrees

Flour your counter and roll the dough out so that it is 1\2 inch thick

Top the dough with tomato sauce spreading it around with the back of a spoon

Cover with shredded cheese and with slices of pineapple, ham and scallion

Bake for 8 - 10 minutes on a lightly greased pizza pan or pizza stone


Pictured below

May Munchies - Grilled Tilapia & Spinach Potato Salad

A light, fresh, delicious and healthy twist from your standard fish and potatoes.

Grilled Tilapia

Ingredients:

2 tilapia fillets

Marinade:
1 lemon, zest and 1 tbsp juice
1\2 tsp pepper or lemon pepper
1\2 tsp dried thyme
1\2 tsp salt
2 leaves basil, chiffonade

Instructions:

In a large bowl combine marinade ingredients

Toss fillets gently in marinade, cover and refrigerate for 30 minutes

Once time has elapsed heat your grill or grill-pan to high heat

Grill fillets for 3 minutes on each side

Top with diced tomato seasoned with salt, pepper, oregano, lemon juice and additional basil chiffonade


Spinach Potato Salad

Ingredients:

6 red potatoes

1 shallot, diced
1\4 cup olive oil
1 lemon (juice)
2 tbsp red wine vinegar
1 tsp Dijon mustard
Pinch salt
Pinch pepper

1\2 bunch baby spinach

Instructions:

Wash and quarter the potatoes

Bring a large pot of water to boil and season it heavily with salt

Boil the potatoes until fork tender

In a large bowl combine sliced shallot with salt and pepper

Squeeze lemon juice over top and mix well

Add the vinegar, oil and mustard

Whisk briskly to emulsify the ingredients, set aside

Once ready toss the hot potatoes in the dressing

Wash the spinach and add to the potatoes

Arrange spinach leaves on the plate and garnish with a handful of potatoes


Pictured below

May Muchies - Beignets

French Donuts!! Perfect for breakfast!

Ingredients:

1\2 cup warm water
2.5 tsp dry yeast
1\2 cup sugar
2 eggs
1 tsp salt
1 tbsp vanilla
1 tsp cinnamon
7 cups flour
1\4 cup softened butter

2 cups icing sugar
2 tbsp milk


Instructions:

In your largest bowl combine yeast and water

Add the sugar and whisk for 30 seconds

Add the eggs, milk, salt, vanilla and cinnamon

Add 4 cups of flour and stir into dough

Add the butter and stir until shiny

Add the remaining flour and knead into large ball

Refrigerate covered for 1 hour or up to 24 hours

When ready heat a large pot of oil on high heat

Roll the dough to half an inch thick and cut into 3 inch square

Fry in small batches flipping over half way when edges begin to brown

In a small bowl combine icing sugar and milk

Dip the hot beignets in the icing and set aside


Pictured below with strawberry preserves

May Munchies - Turkey, Spinach and Mushroom Omelette

A great breakfast or light dinner.  If your on a cleanse omit butter, cheese and tomato.

Ingredients:

1 tbsp olive oil
1 tbsp butter
5 slices Cajun turkey breast
10 mushrooms, sliced
1 shallot, minced
1 clove garlic, minced
1\2 tomato, sliced
1\2 bunch baby spinach


4 eggs
1\8 cup milk
A pinch salt
A pinch pepper

1\4 cup mozzarella cheese


Instructions:

Heat the oil and butter in a large non-stick pan over high heat

Fry the mushrooms for 2-3 minutes until brown

Add the shallot and garlic and cook for another 30 seconds

Add the sliced turkey breast and continue to cook an additional 2 minutes

Toss in the tomatoes and stir

Turn off the heat and add the spinach leaves

Stir until the spinach soften

Remove from the pan and set aside

Crack the eggs into a bowl add the milk and season with salt and pepper

Heat the pan on high again and add another tsp of olive oil

Pour half the egg mixture into the pan and swirl around to form a crepe

Lift the edges loosely and flip over when set

Remove from pan and repeat

Spoon 1\2 the mixture onto each egg and sprinkle with some cheese

Fold over both sides

Pictured below with a whole wheat English muffin

Sunday Dinner - Caribbean Style Beef Stew and Vegetable Fried Rice

Caribbean Style Beef Stew

Ingredients:

2 pounds diced chuck roast
2 green onions, chopped
2 tbsp steak seasoning
1 tsp garlic powder
1 tsp ground ginger
1 tsp pimento
1 tsp allspice
1 tbsp fresh thyme
1 tsp gravy browning
1 tsp soy sauce
1 tsp pepper
1 tsp hot pepper sauce


1 onion, diced
4 cloves garlic, minced
2 carrots, peeled and sliced
2 stalks celery, diced
1 potato, peeled and diced
1 tomato, diced
4 cups beef broth


Instructions:

In a large dutch style pot combine beef, green onions and remaining ingredients up to hot pepper sauce

Allow to marinade for 30 minutes

Add 2 tbsp vegetable oil and heat pot over medium high heat

Continue to cook until meat begins to brown

Add onion, garlic, carrot and celery
Continue to cook until vegetables begin to soften

Add tomato and potato and cook another 2 minutes

Cover with stock and bring to a boil

Simmer over high heat until sauce has thickened (approximately 1 hour)

Reduce heat to low until ready to serve


Vegetable Fried Rice

Ingredients:

2 cups cooked and cooled basmati rice
1 shallot, diced
1 tbsp vegetable oil
1\2 cup frozen peas and carrots

2 tbsp hoisin sauce
2 tbsp soy sauce
2 tsp chili sauce

Instructions:

In a small bowl combine hoisin, soy and chili sauce

Heat a large wok or non stick pan over medium heat

Add the oil and the shallot and fry for a minute

Add the rice and stir until coated with oil

Add the vegetables and mix into rice

Add the sauce and toss until rice is coated and brown

Garnish with green onions


Pictured below with fried dumplings and plantain

Weekend Treat - Curry Chicken Roti

Roti shells, a Caribbean flat bread,  are available at West Indian stores or in your grocer's freezer.

Ingredients:

1 package (4) Roti Shells

4 boneless skinless chicken breasts
4 potatoes
2 tbsp curry powder
2 tsp pepper
1 tsp salt
1 tomato, diced
1 onion, diced
2 cloves garlic minced
1 tsp garlic seasoning
1 tbsp fresh thyme

3 cups chicken stock
2 tbsp butter

Instructions:

Heat large non-stick skillet over high heat

Diced the chicken into 1 inch cubes and brown in oil

Once brown add the onions and stir to remove all the bits of chicken that are stuck to the pan

Add the remaining ingredients except butter and stock and brown for 2 minutes

Add the stock and bring to a boil

Continue to boil for 15 - 20 minutes or until thickened

Add the butter and stir until melted

Spoon about 3/4 cups curry into center of roti shell

Fold bottom to cover curry and then pull the left side over the curry tightly

Fold the top down and roll tightly into bundle

Makes at least enough for 4 large rotis

Pictured below

May Munchies - Lemon Bran Cranberry Muffins

A delicious after-school snack, breakfast or treat!

Ingredients:

1 can whole berry cranberry sauce
1 lemon, zest and juice
1\2 cup brown sugar
2 eggs
1\2 cup milk
1 tsp vanilla

2 cups all-purpose muffin mix
1 cup bran muffin mix

Instructions:

Preheat your oven to 375 degrees

Line your muffin pan with muffin cups

In a large bowl combine all the wet ingredients

Stir until smooth and combined

Add the mixes and continue to stir until thick and smooth

Use a large ice cream scoop and distribute evenly into muffin cups

Bake 15 - 20 minutes or until golden brown

Recipe yields 2 dozen muffins

Pictured below

May Munchies - My Cinco De Mayo Breakfast

A perfect breakfast or low-carb meal!

Ingredients:

2 strip steaks (or salmon fillets \ chicken)
1 tbsp steak seasoning
1 tsp worshestire sauce
1 tsp soy sauce
1 tsp crushed chilies
1 lime, zest and juice

Sauce:

1 avocado, diced
1 small tomato, diced
1 tsp cilantro, chopped
1 green onion, diced
Juice from one lime
1 tsp pepper
1\2 tsp salt

Instructions:

Combine steak and other ingredients in a large bowl or re-sealable bag

Allow to marinade at least 30 minutes or up to 24 hrs

Preheat your grill pan to high heat

Grill the steak for 3-5 minutes on each side

Remove from pan and cover on a plate

Allow to sit for at least 5 minutes before serving

Combine sauce ingredients in a small bowl

Serve over steak

Pictured below with fried plantain and scrambled eggs

May Munchies - Chicken Satays with Peanut Sauce

A delicious starter, hors d'oeuvres, or main dish!

Ingredients:

3 boneless skinless chicken breasts sliced lengthwise into 6 slices and marinaded in:

2 tbsp sesame oil
1 tbsp hot chili sauce
1 tsp white wine vinegar
2 tsp curry powder
1 tsp grated fresh ginger

Instructions:

In a large non-reactive bowl combine marinade ingredients and toss with chicken slices

Preheat your grill to high heat

Grill for 3 minutes per side

Serve with peanut dipping sauce


Peanut Sauce

Ingredients:

1\2 cup peanut butter
1\4 cup soy sauce
1 tbsp hot chili sauce
1 tbsp honey
2 tbsp rice wine vinegar
1\4 cup hot water

Instructions:

Combine ingredients in a medium sized bowl.

Whisk to a smooth paste.

Serve garnished with extra crushed peanuts

Pictured below

May Munchies - Southwest Sliders

Ingredients:

1\2 pound lean ground beef, turkey or chicken
1 tsp Mexican chili powder
1 tsp ginger
1 tsp cumin
1 tsp oregano
1 tsp pepper
1 tsp salt
1 clove garlic, grated

1\2 cup salsa
1\2 avocado
Sliced cheddar, Monterrey jack or your favorite cheese

Instructions:

Place meat in a large bowl

Add remaining seasonings and 1\2 of the salsa to the meat and kneed it together

Shape it into clementine shaped balls and then press into flat disks

Grill on high heat for 3 minutes on each side

Top the burgers with cheese, salsa and slices of avocado

Pictured below

Weekend Treat - Veggie Burgers

A quick and easy vegetarian recipe; perfect for hors d'oeuvres, appetizers, lunch or supper!

Ingredients:

1/2 can chick peas mashed
1 cup falafel mix
1/2 cup water
2 tbsp BBQ sauce
2 tsp worshestire sauce
1 tbsp grill seasoning

Instructions:

Mash the chick peas in a large bowl

Add remaining ingredients and stir to a thick paste

Preheat a non stick skillet with 1 tbsp olive oil

Shape the paste into patties and fry until dark brown on both sides

Pictured below on mini sesame seed buns garnished with such toppings as lettuce, tomato and cheddar cheese