Aug 27

Sparkling Watermelon Drink

Sparkling Watermelon Drink

Sparkling Watermelon Drink

Get instantly refreshed

Cool down your guests with this surprisingly pink, thirst-quenching drink. It makes a nice switch up for the kids’ lemonade stand, too.

Sparkling Watermelon Drink


4 cups (1 L) PC Sparkling Watermelon Lemon Soda

1 can (355 ml) Ginger Ale

1 cup (250 ml) Lemonade with pulp

Half lemon, sliced in thin rounds

4 large mint sprigs

4 cups (1 L) ice cubes


In large glass pitcher, stir together watermelon soda, ginger ale and lemonade.

Add lemon slices, mint sprigs and ice cubes. Stir well and serve.

Chef tip: When serving guests or kids, add a colourful straw to the drink for some colour and flair.

Makes 8 servings.

More recipe ideas are available online at

Aug 27

Asian Lettuce Wraps

Asian Lettuce Wraps

Asian Lettuce Wraps

Lighten up lettuce wraps by blending half the beef with meaty tasting mushrooms.

Asian Lettuce Wraps

Serves 4

Prep Time: 15 mins.

Cook Time: 15 mins.


8 oz fresh crimini mushrooms

1 onion, chopped

4 cloves garlic

1 tbsp minced ginger

1/2 lb lean ground beef

1 tbsp canola oil

1 pkt Mushroom Seasoning Blend

1 red pepper, finely chopped

2 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp rice wine vinegar

1 head Boston lettuce

1/2 cup shredded carrot

1/4 cup chopped cashews (optional)


Place the mushrooms, onion, garlic and ginger in a food processor fitted with a metal blade. Pulse until finely chopped. Add the ground beef; pulse until well combined.

Heat the oil in a large, nonstick skillet set over medium-high heat. Add the mushroom mixture and seasoning blend. Cook, stirring often, for 10 minutes until browned.

Stir in red pepper, hoisin sauce, soy sauce and vinegar. Simmer for 5 minutes; remove from heat. Serve in Boston lettuce leaves garnished with shredded carrot and chopped cashews.

Tip: Pack leftover mushroom mixture and lettuce separately to take for lunch the next day.

For more Mushroom-Beef Blendability recipes visit

Aug 27

Strawberry Lemonade Smoothie

Strawberry Lemonade Smoothie

Strawberry Lemonade Smoothie

Cool off with a sensational smoothie

Summer stirs up memories of hot days and cool treats – and there is no better way to cool off than with a refreshing fruit smoothie. With lemon, strawberry and almond beverage, it tastes rich, but is actually good for you.

Strawberry Lemonade Smoothie


3/4 cup (175 ml) Unsweetened Vanilla Almond Breeze almond beverage

2 cups (500 ml) halved strawberries

1 tsp (5 ml) lemon zest

3 tbsp (45 ml) fresh lemon juice

1 packet no-calorie sweetener, optional

3 ice cubes


Blend all ingredients together in a blender until smooth. Pour into a glass and serve immediately.

Yield: 2 Servings

Nutritional Analysis

Per serving: 69 cal, 8 g sugar, 2 g fat, 4 g fibre.

Aug 27

Frozen Yogurt & Coconut Banana Pops

Frozen Yogurt & Coconut Banana Pops

Frozen Yogurt & Coconut Banana Pops

Frozen yogurt, coconut, and banana make healthier pops

Nothing puts a smile on your child’s face like an icy cold snack after a long day at the playground. Swap out the sugary snack for these homemade frozen yogurt and coconut banana pops.

“They’re so easy and so tasty, your kids won’t even realize they’re eating a healthy snack,” said Frank Spadafina, Food Product Development Manager, of Walmart Canada, where all of the following ingredients can be found:

Frozen Yogurt & Coconut Banana Pops

Preparation time: 15 minutes

Total time: 15 minutes plus 3 hours freezing time

Makes: 15 to 20 pops


⅔ cup (160 ml) Great Value Unsweetened Desiccated Coconut, divided

3 bananas

1 ¼ cups (310 ml) Our Finest 0% Vanilla Greek Yogurt

15 to 18 lollipop sticks


Line a freezer-safe tray with parchment paper. Sprinkle 1/3 cup (60 ml) of coconut onto tray. Slice bananas into 3 centimeters(1-inch) pieces. Using a spoon, dip each banana piece, one at a time, into Greek yogurt, coating well.

Place yogurt-coated banana pieces on tray with coconut. Sprinkle remaining coconut on top.

Insert a lollipop stick into each banana. Freeze for 3 hours or overnight. Keep extra banana pops frozen in an airtight container for up to 1 week.

You can pick up everything you need to make these yummy snacks at your local Walmart. More back-to-school snack recipes can be found at Originally appeared in Walmart Live Better magazine. For more family food ideas, visit

Aug 27

Chewy Granola Cookies

Chewy Granola Cookies

Chewy Granola Cookies

Homemade cookies allow you to control the ingredients

Once the kids go back to school, weeknights can become hectic. Take time on the weekend to whip up a homemade batch of scrumptious treats that you can keep on hand all week long for your hungry bunch.

Whether you’re looking for snacks to pack in your daughter’s lunchbox, or finding the perfect remedy to fill your active son’s tummy after school, these cookies, compliments of Walmart, are the perfect fit.

Chewy Granola Cookies

Preparation time: 10 minutes

Total time: 30 minutes

Makes: 18 cookies


½ cup (125 ml) Our Finest Original Non-Hydrogenated Margarine

⅓ cup (80 ml) brown sugar

¼ cup (60 ml) white sugar

1 tsp (5 ml) Great Value Vanilla Extract

⅔ cup (160 ml) all-purpose flour

½ tsp (2 ml) baking soda

½ tsp (2 ml) salt

1 tsp (5 ml) Great Value Ground Cinnamon

2 ½ cups (625 ml) granola (nut-free, if you have allergy concerns or plan on sending cookies to school)


Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cream together margarine and sugars, using an electric mixer, until smooth. Add vanilla and mix for 1 more minute.

Combine flour, baking soda, salt and cinnamon in a separate small bowl; add to margarine mixture. Mix until combined, then add granola. Stir on low speed until just combined. Place batter in small mounds onto baking sheet, spaced 5 centimetres (2 inches) apart.

Bake for 12 to 14 minutes. Remove from oven. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Additional recipes and snacking ideas can be found at

Originally appeared in Walmart Live Better magazine. For more family food ideas, visit

Aug 27

Recipe: Tex-Mex Black Bean Burgers

Tex-Mex Black Bean Burgers

Tex-Mex Black Bean Burgers

Tex-Mex Black Bean Burgers

Prep time: 40 minutes

Serves 4


• ½ cup (125 mL) tomato, diced

• ½ cup (125 mL) cucumber, diced

• 2 green onions, sliced

• ½ tsp (2.5 mL) oregano

• 1 tbsp (15 mL) lime juice

• 2 tsp (10 mL) olive oil

• salt and pepper to taste

• ½ cup (125 mL) guacamole (optional)

• 1 cup (250 mL) shredded lettuce


• ½ cup (125 mL) onion, finely diced

• 1 clove garlic, minced

• ½ cup (125 mL) cooked corn (fire roasted if you can)

• ½ cup (125 mL) black beans, drained and rinsed

1 ½ lbs (680 g) ground Ontario turkey 

• 1 egg

• ¼ cup (60 mL) bread crumbs

• 1 tsp (5 mL) paprika

• 2 tsp (10 mL) chili powder

• salt and pepper to taste

Combine all topping ingredients in a bowl and set aside.

Heat grill on medium.

In a large bowl, combine all burger ingredients and mix until just combined. Do not over mix.

Divide mixture evenly into four and make patties approx 1 to 1 ½ inch in thickness. Grill burgers 5 to 7 minutes each side or until the internal temperature reaches 170ºF (77ºC).

Spread some guacamole on the bottom half of each bun, top with shredded lettuce, the Tex–Mex burger and a few spoonfuls of the tomato topping mixture. Enjoy.

Aug 27

Stuffed Brioche French Toast

Stuffed Brioche French Toast

Stuffed Brioche French Toast

Stuffed Brioche French Toast

Serves: 6

Prep time: 30 minutes

Standing time: 20 minutes

Grilling time: 11 to 18 minutes

• 12 slices brioche, each about 3/4 inch thick

• 6 ounces cream cheese, softened

• 6 heaping tablespoons peach jam

• 8 large eggs

• 1 cup whole milk

• 1 cup half–and–half

• 2 tablespoons granulated sugar

• 1 tablespoon pure vanilla extract

• Finely grated zest of 1 orange

• 1/4 teaspoon kosher salt

• 4 large, ripe freestone peaches, quartered

• Canola oil spray

1. Arrange six slices of the brioche in a baking pan large enough to fit them all comfortably in one layer. Spread each slice with 1 ounce of cream cheese, leaving a one–half–inch border at the edges. Spread each of the other six slices with a heaping tablespoon of jam, and then invert them onto the halves with the cream cheese, making sandwiches.

2. In a large bowl whisk the eggs, milk, half–and–half, sugar, vanilla, orange zest, and salt. Pour the mixture over the sandwiches, and let stand at room temperature for 20 minutes, turning the sandwiches once.

3. Lightly spray the peaches with oil.

4. Prepare the grill for direct and indirect cooking over medium–low heat (about 350°F).

5. Brush the cooking grates clean. Tip one sandwich on its side so that any extra liquid runs off. Spray both sides with oil and then place on the grill. Repeat with the remaining sandwiches. Grill over direct medium–low heat, with the lid closed as much as possible until browned on both sides, 6 to 8 minutes, turning once. Move the sandwiches onto a piece of foil placed over indirect medium–low heat, close the lid, and continue cooking until the sandwiches are firm in the centre, about 5 minutes. At the same time, grill the peaches over direct medium–low heat until the flesh is marked and the peaches are warm, 5 to 10 minutes, turning once or twice. Remove from the grill and cut the peach quarters in half lengthwise.

6. Serve the sandwiches hot with the peaches on top.

Access the grocery list for this recipe on your mobile device.

©2011 Weber–Stephen Products LLC. Recipe from Weber’s Time To Grill by Jamie Purviance. Used with permission.

Aug 27

Steak with Gorgonzola Thyme Crust & Blue Cheese Salad with Blue Cheese Dressing

Blue Cheese Salad with Blue Cheese Dressing

Blue Cheese Salad with Blue Cheese Dressing

(ARA) – Summer is all about enjoying nature at its finest. On a sunny afternoon or a warm, starlit evening, a grilling get-together is the perfect way to celebrate both the beauty of the season and the bounty of fresh foods that it brings.

Building a gourmet menu doesn’t mean that you’ll have to spend hours in the kitchen preparing before guests arrive. By keeping the menu simple and focused on the foods and flavors that are perfectly in season, you can showcase what makes summer special without sacrificing time spent with your guests.

When it comes to the ingredients you’ll use, take a sustainable approach by visiting local farmers markets or your own garden plot, if you have one. It’s important to remember that ingredients other than vegetables can still be sustainable and environmentally friendly. Blue cheese varieties from Salemville, for instance, are rBGH free, contain no preservatives or chemical additives, and are sustainably produced by an Amish community in Cambria, Wisc., where cows are hand-milked twice daily without the use of machines or electricity. And since steak is the perfect main dish for a grilling get-together, look for steaks with labels with identifying information, letting you know that it is grass-fed or pasture-raised.

Plan on serving at least four dishes: a salad, a side, a main dish and a dessert. A green salad topped with rich blue cheese and herb dressing is a wonderful, fresh start to the meal. Follow it with a side dish of seasonal vegetables and cheese-topped steak. Depending on the vegetable you choose, it’s possible to prepare both your side and main dishes on the grill, allowing you to spend more time outside with your guests. Complete the meal with a sweet treat of ripe summer fruits – baked into a rustic French galette or tossed with fresh mint as a topping for a light sorbet.

Try these recipes for your salad and steak courses and you’ll be preparing sustainable dishes that perfectly capture the essence of summer. For more recipes and grilling tips, visit

Blue Cheese Salad with Blue Cheese Dressing

1/2 cup plain nonfat yogurt
1/4 cup skim milk
1/2 cup green onions (including green tops), thinly sliced
1/4 cup Salemville Amish Blue or Salemville Smokehaus Blue cheese, crumbled
1/2 clove garlic, pressed
1/4 teaspoon basil
1/4 teaspoon rosemary, crushed
Dash salt, to taste

1 large head iceberg lettuce
6 slices thick-cut bacon
1 cup Salemville Amish Blue or Salemville Smokehaus Blue cheese, crumbled
Black pepper, to taste
Chopped pears, walnuts, red onion and/or tomatoes, to taste

In small bowl, stir together yogurt and milk. Mix in onions, cheese, garlic, herbs and salt. Cover and chill 30 minutes or more to blend flavors.

Cook bacon until crisp and crumble into large pieces. Cut lettuce into four to six wedges. Pour blue cheese dressing over the top. Sprinkle bacon over dressing. Add additional crumbled cheese, freshly ground black pepper, chopped pears, walnuts, red onion and/or tomatoes, if desired. Makes four servings.

Steak with Gorgonzola Thyme Crust

2 teaspoons Worcestershire sauce
2 beef tenderloin or small rib eye steaks (about 6 ounces each), cut 3/4-inch thick
1 large or 2 small cloves garlic, minced
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh thyme, chopped, or 1/2 teaspoon dried thyme
1/2 cup Salemville Amish Gorgonzola cheese, crumbled

Preheat broiler. Spoon Worcestershire sauce over both sides of the steaks and let stand five minutes. Sprinkle garlic and pepper over steaks.

Place steaks on rack or broiler pan. Broil 3 to 4 inches from heat source three to four minutes per side for medium rare steak.

Remove pan from broiler. Sprinkle thyme, then cheese over steaks. Return to oven and broil two minutes, or until the cheese is golden brown.

Aug 27

Halloumi Kebabs

Halloumi Kebabs

Halloumi Kebabs

Halloumi Kebabs Recipe

• 250g halloumi cheese

• 1 yellow pepper, deseeded

• 1 red onion

• 8 large white or crimini mushrooms

• 1 tbsp (15 mL) olive oil

• 2 tbsp (25 mL) fresh chopped coriander

• juice of 1 lime

• 1 clove of garlic, crushed

• freshly ground black pepper

1. Cut the cheese, pepper and onion into even–sized pieces about 1 inch (2.5 cm) square.

2. In a large bowl, mix the oil, coriander, lime, garlic and plenty of ground black pepper. Stir in the cheese, pepper, onion and mushrooms and leave to marinate in the fridge for at least 30 mins or overnight if preferred.

3. When you’re ready to barbecue the kebabs, thread the cheese and vegetables onto skewers.

4. Place the kebabs over the hot coals, turning occasionally until charred at the edges – about 10 minutes. Brush with leftover marinade juices as you turn them.

5. Serve with rocket salad.

More delicious recipe ideas are available online at

Aug 27

Lobster and Potato Salad

Lobster and Potato Salad

Lobster and Potato Salad

Whether you’re hosting a poolside party or backyard barbecue, finding quick and easy recipes for your outdoor entertaining is the key to a stress free gathering.

Here’s a delicious, easy to prepare lobster recipe from Halifax’s Clearwater Seafoods that will help you beat the summer heat as an appetizer or main dish.

Lobster and Potato Salad


1 lb. Clearwater cooked lobster
2 Precooked Yukon Gold potatoes cut in 1 cm dice
2 Scallions, finely diced
1/2 cup Celery, diced
1/2 Lemon, juiced
1/2 Lemon zest
1/2 tsp. Paprika
2 tbsp. Parsley
1/2 cup Mayonnaise
1/4 cup Sour cream to taste Salt and pepper


• Remove the meat from the lobster and combine with the remaining ingredients.

• Stir to incorporate and serve chilled.


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