Chicken Satay with Peanut Satay (recipe below)

(BPT) – Preparing a meal that will please everyone at the table is something that every host strives for. The vibrant flavors of Asian food are surprisingly easy to create at home – particularly when you have the right ingredients – and so versatile that they can be dressed up or down to fit any occasion.

“There’s a perception that making Asian food is challenging,” says Asian cuisine expert Corinne Trang. “But really, simple family cooking is at the heart of so many Asian cuisines.”

Stocking your pantry and refrigerator with go-to items like those from Simply Asia or Thai Kitchen makes preparing a restaurant-quality Asian meal as easy as opening the door and grabbing what you need – so when you need a quick dinner solution, a memorable meal is easily within reach. Use these tips from Trang to incorporate more Asian meals into your cooking repertoire.

For everyday

Great food is essential, even for more casual occasions. If a family member drops by, or even if you’re just looking for a memorable evening meal with the kids, there are plenty of Asian recipes that can be ready in a snap.

* Weeknight meals: If you’re juggling all the demands of the week, simply getting a meal on the table can feel like a challenge. But opting for a quick, simple recipe that dials up the flavor without taking too much time – like Sweet Ginger Garlic Stir-Fry – will make everyone happy without interrupting your schedule.

* Valentine’s Day:- Avoid the headache of trying to make reservations for an overpriced set menu and make a romantic, gourmet meal right at home. A delicious dish like Pad Thai for two can be made as spicy or mild as you choose, and includes rich and complex flavors sure to please every palate.

For entertaining

There are also plenty of occasions year round that are great opportunities for inviting friends, family or coworkers to your home – but you can just as easily put together an impromptu party whenever the mood strikes.

“Asian recipes are easily adaptable for entertaining,” Trang points out. “They’re an ideal solution because they’re incredibly easy to make but will still wow your guests.” Consider these ideas:

* Chinese New Year: If you love to entertain and are looking for a reason to extend the holiday celebration season, consider throwing a Chinese New Year party. It’s a great way to enjoy delicious food, fun traditions and get the new year off to an exciting start. Chicken Satay Skewers – rich with complex flavors, thanks to a coconut milk-based marinade – with peanut dipping sauce are a delicious, fun-to-eat finger food that are ideal for mingling at a party.

* Game day: Whether it’s regular season, playoffs or the big championship, watching sports just wouldn’t be the same without some great eats. Trang recommends spicy Kung Pao Wings – which feature savory Chinese flavors – as a fun twist on the usual game-day wings.

Try these recipes for your next event or everyday dish, and find additional meal ideas at www.thaikitchen.com.—————————————————————————————————————————–

Sweet Ginger Garlic Stir-Fry

Sweet Ginger Garlic Stir-Fry

Prep Time:- 15 minutes

Cook Time: 10 minutes

1 cup water

2 tablespoons Simply Asia Sweet Ginger & Garlic Seasoning

2 tablespoons soy sauce

4 teaspoons cornstarch

2 tablespoons vegetable oil, divided

3 cups assorted cut-up vegetables – broccoli florets, sliced carrots, red pepper strips, snow peas

1 pound boneless skinless chicken breasts, cut into thin strips

Mix water, Simply Asia Sweet Ginger & Garlic Seasoning, soy sauce and cornstarch in small bowl until smooth. Set aside.

Heat one tablespoon of the oil in large nonstick skillet on medium-high heat. Add vegetables; stir fry 3 minutes. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir fry 5 minutes or until cooked through. Return vegetables to skillet.

Stir sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat. Boil 1 minute or until sauce is slightly thickened.

Makes 6 servings.

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Chicken Satay with Peanut Satay Dipping Sauce

Prep Time: 15 minutes

Refrigerate:- 1 hour

Cook Time:- 6 minutes

1/2 cup Thai Kitchen Coconut Milk

2 tablespoons Thai Kitchen Premium Fish Sauce

2 tablespoons Thai Kitchen Red Curry Paste

2 teaspoons minced fresh lemon grass

1 pound boneless skinless chicken breasts, cut into 3/4-inch strips

Bamboo skewers

1/2 cup Thai Kitchen Peanut Satay Sauce

Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended.- Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.

Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Makes 8 appetizer servings.

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

French Toast on a Stick

(BPT) – Nothing gets your day off to a better start than a tasty breakfast – but on most days, you’re too rushed and stressed to enjoy it. Thankfully, on weekends and holidays, it’s a whole different story. There’s time to relax, enjoy the company of family and friends and prepare and serve that best-loved of all leisurely meals: brunch.

A table full of delicious dishes that inspire conversation and interaction is an essential part of a truly great brunch experience. To encourage guests of all ages to linger around the table and enjoy the festive atmosphere, include a variety of options that will please all palates. Catherine McCord of Weelicious, a family-centric food blog and cookbook author, offers some of her favorite tips for putting together the ultimate brunch:

* Make brunch interactive and fun for kids. The more you get them involved, the more they’ll be interested in the food you serve.- That can make it easier for everyone to enjoy the foods you’ve spent time preparing.-

* “French Toast on a Stick” turns a brunch staple into something a bit more fun. Make French toast cubes using different types of bread such as brioche, French bread, croissants or even regular sandwich bread. There’s no need to worry that you don’t have a particular variety – they will all produce delectable results.

* Fill bowls with fresh fruits like sliced bananas, strawberries, pineapple and melon balls for kids to skewer.

* Keep health in mind. Wash all fruits – even organic varieties – carefully. Since eggs are always an essential element of brunch, opt for Safest Choice Eggs. These eggs go through an all-natural pasteurization process that eliminates the risk of salmonella, while still maintaining that farm-fresh flavor everyone loves. Safest Choice Eggs also let kids get in on the fun of preparation, while eliminating worries you might have about their getting sick.

* Put out an assortment of drinks for everyone to make non-alcoholic “kiddy” cocktails: sparkling water, orange, cranberry or grapefruit juice, lemonade, herbal iced tea and sliced fresh fruits are great options.-

*Fill the buffet table with a mix-and-match assortment of glasses, plates, placemats, napkins and silverware. It will add visual appeal to the festivities and act as a conversation starter.

Sweet or savory, formal or relaxes, brunch is one of those meals that can do it all, and be whatever you want it to be. With these tips, and McCord’s recipe for ‘French Toast on a Stick’, you’ll be well on your way to organizing an easy, yet impressive, brunch that will brighten any day. For more ideas and recipes, visit www.safeeggs.com/recipes and www.weelicious.com.

French Toast on a Stick -

Serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients

1 cup milk (any kind of milk will work)

2 large Safest Choice Eggs

1 tablespoon honey

1 teaspoon ground cinnamon

4 cups brioche, French or sandwich bread (cut into 2 inch cubes)

1 tablespoon butter or oil

16 strawberries, stems removed

2 bananas, sliced into 1/2 inch coins

8 wooden skewers

Preparation

1. In a bowl, whisk together the milk, eggs, honey and cinnamon.

2. Dip the bread cubes in the milk mixture to coat each side.

3. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown.

4. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.

Accompaniments: maple syrup, honey or raspberry-wee sauce

Provencal Rice Salad (recipe below)

Rather than sitting down to a wholesome meal, do you spend your lunch break running errands, catching up on bills or organizing your kid’s next big activity? Too often busy parents and working professionals have to choose between eating well and doing important tasks during the lunch hour. With the start of the new year, it’s time to take back lunch with a few healthy ideas that will make over your meals in just minutes.

Here are some quick lunch ideas that will jumpstart your afternoon and give you the energy and nutrients you need to complete your busy day:

Think smart with simple proteins

It’s no secret that proteins are healthy and leave you feeling satisfied for longer. But baking a chicken breast is not an option when you’re facing a busy lunch break. Instead, reach for proteins that are easy to prepare and store. For example, hard boil a few eggs and bring to them to work. Stock up on yogurt (Greek styles typically have higher levels of protein) and hummus with wholegrain crackers. Other nutritious options are canned tuna, canned chicken or peanut butter. Rather than heading to the drive-through, these options offer plenty of protein and nutrients, leaving you satisfied without the sinking feeling that comes after eating junk foods.

Healthy options you can keep in your desk

Want a wholesome lunch that is easy to keep in a drawer at work and is ready in just 60 seconds? Skip the ramen and opt for a healthier option. Minute(R) Ready to Serve Rice is a healthy solution for the time-crunched lunch crowd. With fully cooked rice, there’s nothing to add. Just pop it in the microwave for one minute and you have a savory lunch or afternoon snack. Plus, it’s conveniently packaged in two individual single-serve cups, making portion control simple. With a variety of flavors, it’s perfect as a stand-alone or when paired with canned soup (also easy to keep in your desk drawer) or mixed into a salad.

Reinvent leftovers with a wrap

Leftovers can be a nutritious lunch option that also saves you a lot of money, but how many times do you get stuck eating the same thing twice, or sometimes three times, in a few days? Reinvent your leftovers by using a tortilla wrap. Whole-wheat wraps are great for just about anything – fill with your leftover pork, beef or chicken, add some cheese and salsa, and you now have a zesty wrap that is good for you too. You can also microwave Minute Ready to Serve Rice and add to a wrap along with leftover meat or beans for a tasty and satisfying creation. Tortillas can stay fresh for long time, so buy a package and store it in a sealed container in the fridge so this handy food is always available for creative lunching.

Stock up on convenient produce

What’s healthier than munching on fresh fruits and veggies? And when the weather is cold, fresh produce can really hit the spot, but if you don’t have it on hand, you’re more tempted to hit -the vending machine. At the end of the weekend, cut up a plentiful supply of veggies and fruit to bring with you on Monday to store in the break-room fridge. That way when hunger pangs strike, you have a quick snack that’s easy to grab and go, and you always have a wholesome side on days you bring in leftovers or a basic sandwich.

It’s time to forget boring, bland and unhealthy lunches. Take back your lunch break with these easy options that are both quick and nutritious. Try these easy recipes today:

Hawaiian Rice

Hawaiian Rice

Serves: 2 (about 1 cup each)

Ingredients:

1 container Minute(R) Ready to Serve White Rice 1/2 cup cooked low sodium ham, cubed 1/2 cup fresh or canned pineapple chunks 1/4 cup cooked green peas or sugar snap peas 1 teaspoon sesame oil 1 teaspoon soy sauce

Directions:

Prepare rice according to package directions. In a medium bowl, combine rice, ham, pineapple, peas, sesame oil and soy sauce; mix well. Garnish with toasted sesame seeds and chopped cilantro, if desired.

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Provencal Rice Salad

Serves: 2 (about 1 cup each)

Ingredients:

1 container Minute(R) Ready to Serve Multi-Grain Medley or Brown Rice 1 can (6 ounces) canned tuna, drained 4 cherry tomatoes, halved 4 black olives, sliced 2 tablespoons red wine vinaigrette 1 cup salad greens

Directions:

Prepare rice according to package directions. In a medium bowl, combine rice, tuna, tomatoes, olives and vinaigrette; mix well. Serve over greens and/or with pita chips.

Mediterranean Thin Crust Pizza

Taken from the new edition of the Griller’s Handbook (by Broil King) this recipe provides an excellent base for grilled pizza, with options to change toppings for your flavour preference:

Mediterranean Thin Crust Pizza

Ingredients

1 pizza crust (thin homemade or thin premade)

1 boneless chicken breast (pre-grilled)

200g feta cheese

Kalamata olives – remove pits

Sun dried tomato

Red onion

Fresh basil

Balsamic Vinaigrette

3 tbsp olive oil

3 tbsp balsamic vinegar

Crushed chopped garlic to taste

Directions

Lightly oil pizza crust on both sides using olive oil.

Place chicken, and vegetables  on pizza dough as desired.

Sprinkle generously with crumbled feta cheese. Drizzle with balsamic vinaigrette, and sprinkle chopped fresh basil over pizza to taste.

Specially designed for pizza, Broil King recommends its Stone Grill Set. Place it in the centre of your barbecue’s cooking grids. Turn all burners to High and preheat grill to 400 – 600°F.  Reduce temperature to Medium / Medium-high to maintain a temperature around 450°F

Using a well-floured pizza peel, slide the uncooked pizza onto the pizza stone.

Check the pizza frequently – depending on thickness of crust, this will take between 8 and 20 minutes.

Pizza is ready when cheese has melted and bottom is browned. Remove from pizza stone with the wooden pizza peel.

Allow stone to cool completely before attempting to remove from grill.

More recipes and information can be found online at www.broilkingbbq.com.

www.newscanada.com

Caramel Apple Cupcakes

Caramel Apple Cupcakes

A peanut and caramel syrup coated delight with a surprise filling.

Ingredients:

1/2 cup (125 mL) peeled apple, finely chopped

1/2 cup (125 mL) Smucker’s Sundae Syrup Caramel Flavoured Syrup, plus additional for garnish

1/2 tsp (2 mL) cinnamon

3 cups (750 mL) vanilla ice cream; softened, divided

3 tbsp (45 mL) peanut butter

1 cup (250 mL) peanuts, finely chopped

6 wooden sticks

Directions:

In a medium bowl, combine the apples, syrup and cinnamon. Next, line six muffin tins with paper liners. Place half of the ice cream in each liner. Make an indent in the ice cream and fill with the peanut butter and apple mixture.

Freeze 10 minutes or until firm. Scoop the remaining vanilla ice cream on top. Sprinkle with peanuts and cover with syrup. Insert sticks into the cupcakes and freeze until firm, about two hours. Makes 6 caramel apple cupcakes.

Red Velvet Ice Cream Cupcakes

Red Velvet Ice Cream Cupcakes

It’s easy to take this delicious and classic cupcake to a new level by turning it into a sundae.

Ingredients:

6 (6 g each) chocolate cups

1/3 cup (75 mL) Smucker’s Sundae Syrup Strawberry Flavoured

Syrup, plus 1 tbsp (15 mL) for garnish

3 cups (750 mL) chocolate ice cream, softened

1 cup (250 mL) vanilla ice cream, softened

Sprinkles for decoration

Directions:

First, line six muffin tins with chocolate cups. Swirl 1/3 cup (75 mL) of syrup into the chocolate ice cream and scoop the mixture into the cups. Freeze until firm. Next, swirl 1 tbsp (15 mL) of the syrup into the softened vanilla ice cream and pipe onto the chocolate ice cream. Decorate with sprinkles. Freeze until firm, about two hours. This recipe will make 6 delicious cupcakes.

www.newscanada.com

Rainbow Ice Cream Cake

Like cakes, the occasions for serving up sundaes are also endless. From birthdays to family celebrations to every milestone in between, sundaes have earned the reputation of serving up smiles. That’s why the sundae specialists at Smucker’s are putting a twist on the ultimate ice cream dessert this summer by creating a delicious recipe line-up inspired by cakes. Who says you can’t have your cake and a sundae too?

Rainbow Ice Cream Cake

Here is a bright and colourful dessert that’s as easy to make as it is fun to eat – in which every kid in the household will want to lend a hand.  Any flavour of ice cream will work for this multi-coloured frozen treat, so don’t be afraid to get creative.

Ingredients:

1 bottle (205 g) Smucker’s Magic Shell Chocolate Flavoured Topping

6 cups (1.5 L) assorted flavours or colours of ice cream, softened: strawberry, raspberry, mango, orange, chocolate, vanilla, pistachio

3 tbsp (45 mL) Smucker’s Sundae SyrupStrawberry Flavoured Syrup, plus additional for garnish

2 tbsp (30 mL) multicolored sprinkles, plus additional for garnish

Directions:

Cover the bottom of a 9-inch (23 cm) springform pan with the Magic ShellTopping. Let freeze until firm, about 10 minutes. Randomly scoop half of each of the ice creams into the pan. Smooth top. Drizzle with syrup and sprinkles. Continue with remaining ice cream. Freeze until firm, about two hours. To serve, top with additional syrup and sprinkles. This recipe will make about 16 servings.

Ice Cream Cone Cake

Ice Cream Cone Cake

A combination of ice cream, whipped cream, sprinkles and crispy wafer are the essentials of a perfect sundae. Let your kids’ imaginations go wild by offering up colourful ice cream cones and a variety of sprinkles. No two cakes will ever look the same!

Ingredients:

14 mini (3.5 g each) vanilla wafer cookies, coarsely chopped

1 bottle (205 g) Smucker’s Magic Shell Chocolate Flavoured Topping

4 (4.5 g each) ice cream cones, halved vertically

2 cups (500 mL) strawberry or cherry ice cream, softened

3 tbsp (45 mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup

1 ½ cups (375 mL) chocolate ice cream, softened

Whipped cream, sprinkles and Smucker’s Sundae Syrup Chocolate Flavoured Syrup for garnish

Directions:

Line the bottom of an 8-inch (20 cm) springform pan with cookies. Top with Magic Shell Topping and arrange the cones around the edge of the pan, so that the bottoms of the cones sit in the topping. Freeze for 10 minutes or until firm. Fill the base with strawberry or cherry ice cream. Make an indent in the ice cream and pour in the syrup. Cover with chocolate ice cream and smooth the top. Freeze until firm, about three hours. Decorate with whipped cream and sprinkles.  Drizzle with additional syrup. This recipe will make about 10 servings.

www.newscanada.com

Quinoa Spinach & Shiitake Salad

Delicious seasoned quinoa forms the base of this warm greens-and-veggie side salad. Leftovers make a great packed lunch.

Quinoa Spinach & Shiitake Salad

Prep time: 20 minutes

Cook time: 35 minutes

Makes 6 servings

Ingredients:

2 cups (500 mL) Chicken Broth

1 pkg (225 g) PC Organics Roasted Garlic and Fine Herbs Quinoa

2 tbsp (25 mL) olive oil

½ cup (125 mL) thinly sliced shallots

½ cup (125 mL) finely chopped sweet red pepper

6 oz (180 g) shiitake mushrooms, stems discarded and caps thinly sliced

3 tbsp (45 mL) red wine vinegar

1 pkg (142 g) baby spinach

½ tsp (2 mL) salt

¼ tsp (1 mL) freshly ground black pepper

¼ cup (50 mL) crumbled feta cheese

Directions:

In saucepan, bring chicken broth to a boil. Stir in quinoa and contents of seasoning pouch. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.

In large nonstick frying pan, heat oil over medium heat; cook shallots and red pepper for 4 to 6 minutes, stirring occasionally, or until lightly golden and softened. Stir in mushrooms; cook, stirring occasionally, for 6 to 8 minutes or until mushrooms have released their juices and are starting to turn golden. Add vinegar; cook, stirring to bring up browned bits, for 1 minute. Stir in spinach; cook, stirring, for 2 minutes or just until wilted. Stir in salt and pepper. Remove from heat.

In large bowl, toss quinoa with warm spinach mixture. Serve sprinkled with feta.

More recipe ideas are available online at pc.ca.

www.newscanada.com

Pulled Chicken Caesar Salad Sandwich

In weather like this most of us would rather be soaking up the heat than cooking in it. Although slow cookers are known for their ability to prepare soups, chilies and hot comfort foods through the winter, savvy Canadian families are finding that slow cooker meals in the summer offer more time to enjoy the season, instead of spending it inside worrying about dinner. One of these great recipes is Pulled Chicken Caesar Salad Sandwiches.

Ingredients:

4 boneless, skinless chicken breasts1 500ml jar of your favourite BBQ sauce1 ET TU Caesar Original Salad Kit1 head of fresh romaine or 2 romaine hearts6-8 Kaiser or Hamburger buns

Cooking instructions:

• Pour ½ of BBQ sauce into the bottom of your slow cooker.

• Layer chicken pieces into bottom of slow cooker and pour remaining BBQ sauce over your chicken. Cook on low for 6 hours.

• Once cooked, remove chicken from slow cooker, place on a cutting board and using two forks, pull chicken into shreds.

• Place chicken back in cooker, stirring until mixture is evenly coated, cover and cook for approximately 30 minutes to absorb more liquid.

• While chicken mixture is simmering, create your Caesar salad using an easy and delicious ET TU Caesar Original Salad Kit. Prepare salad according to package directions.

• Once ready, place chicken, topped with Caesar salad mixture, on buns.

www.newscanada.com

Real Delicious Chocolate Cake

For 100 years• Hellmann’s Mayonnaise has been bringing people together through delicious meals, like this classic Real Delicious Chocolate Cake.

Didn’t know that you could bake with Hellmann’s? Substituting mayonnaise for eggs and butter helps add an unmistakable moistness that has been a secret ingredient since the recipe was developed in 1937.

Recipe serves: 12

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ingredients

• 2 cups all-purpose flour

• 2/3 cup unsweetened cocoa powder

• 1-1/4 tsp. baking soda

• 1/4 tsp. baking powder

• 3 eggs

• 1-2/3 cups sugar

• 1 tsp. vanilla extract

• 1 cup Hellmann’s Real Mayonnaise

• 1-1/3 cups water

Directions

• Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.

• Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.

• Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in Hellmann’s Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

• Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.

• Frost with your favorite frosting or generously sprinkle with confectioners *Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Did you know?

• Canada’s Food Guide actually recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day. Some oils, like mayonnaise and margarine, are actually considered good fats and Canada’s Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day.

Hellmann’s is celebrating 100 years of helping families Bring Out the Best. Visit Facebook.com/HellmannsCanada for more delicious recipe ideas.

www.newscanada.com