AMAZING PEPPER STEAK STIR FRY

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Ingredients

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

Instructions

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.  
4. Add the peppers back to the skillet and add the sauce.  Let simmer for 1-2 minutes until the sauce starts to thicken.  Serve over rice.

This article and recipe adapted from this site

Spicy Louisiana Shrimp Dip

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Ingredients

• 1/4 cup chives or minced green onions
• 1 red bell pepper minced
• 1/4 cup mayonnaise
• 8 ounces cream cheese
• 1/4 cup Parmesan Cheese
• 12 ounces SeaPak Shrimp Scampi
• 2 tablespoons lemon juice
• 1 lemon zested
• 1 tablespoon cajun seasoning
• 2 teaspoons Worcestershire sauce
• 1 sourdough bowl

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat the oven to 375 degrees.
2. Defrost the shrimp, drain well and chop the shrimp into 1/2 inch dice. 
3. In a large bowl add the chives, bell pepper, mayonnaise, cream cheese, Parmesan cheese, shrimp, lemon juice and zest, cajun seasoning and Worcestershire sauce and stir until combined.
4. Cut the top of the sourdough loaf off the bread.
5. Scoop out the insides until the walls of the bread are 1/2 inch thick.
6. Put the dip into the bread bowl.
7. Bake in the oven for 18-20 minutes or until the mixture is bubbly and the bread is nicely browned.
8. Serve with crackers or baguette slices.

This article and recipe adapted from this site

Greek Chicken Gyros with Tzaziki

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Ingredients

• 2 lb / 1 kg chicken thigh fillets , boneless skinless

MARINADE

• 3 large garlic cloves , minced (~ 3 tsp)
• 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
• 3 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 3 tbsp Greek yogurt , preferably full fat
• 1 1/2 tbsp dried oregano
• 1 tsp salt
• Black pepper

TZATZIKI

• 2 cucumbers (to make about 1/2 - 3/4 cup grated cucumber after squeezing out juice)
• 1 1/4 cups Greek yoghurt , preferably full fat
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil (or more if you want richer)
• 1 garlic clove , minced
• 1/4 tsp salt
• Black pepper

SALAD

• 3 tomatoes , desseeded and diced
• 3 cucumbers , diced
• 1/2 red spanish onion , peeled and finely chopped
• 1/4 cup fresh parsley leaves (optional)
• Salt and pepper

TO SERVE

• 4 to 6 pita breads or flat breads

Instructions

1. Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

MAKE THE TZATZIKI

1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

SALAD

1. Combine ingredients in a bowl.

COOK CHICKEN

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

ASSEMBLE GYROS

1. If your chicken thighs are large, you may need to cut them. Mine were small.
2. Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.
3. Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.
4. I prefer to lay everything out on a table and let everyone help themselves.

This article and recipe adapted from this site

Chocolate Toffee

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Ingredients

• 1 sleeve Ritz Crackers (about 16 crackers)
• 1/2 cup butter (1 stick)
• 1/2 cup brown sugar
• 1 cup chocolate chips
• candy of choice for topping (optional)

Instructions

1. Preheat your oven to 425 degrees and line an 8x8 baking dish with parchment paper.
2. Cover the bottom of the pan with Ritz crackers. It doesn't have to be pretty! Just fit them in there in a single layer as best you can.
3. Combine the brown sugar and butter in a pan and bring to a boil. Boil for 3 minutes WITHOUT stirring.
4. Immediately pour the mixture over the Ritz crackers in your pan. Use a spatula to spread it out evenly over the crackers. Bake for 5 minutes to thicken and set the caramel.
5. Remove from the oven, and then sprinkle the chocolate chips evenly over the top. Place the pan back in the oven for about 2 minutes or until he chocolate is soft enough to spread.
6. Immediately spread the melted chocolate chips with a spatula so that you have a nice even layer.
7. Top with the candy of your choice (optional). My favorite is crushed peppermint candy! You can also try topping it with M&Ms, nuts, sprinkles, etc.
8. Let it cool for several hours before removing it from the pan and breaking it apart, otherwise it's a bit of a mess! I couldn't wait to dig in this time and the chocolate was still runny. Feel free to place it in the fridge for a bit if you need to speed up the process.

This article and recipe adapted from this site

Chocolate Mousse Brownies

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INGREDIENTS

Brownies

• 2 ounces unsweetened chocolate, melted
• 1/3 cup vegetable oil
• 1 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 whole eggs
• 3/4  cup all-purpose flour*
• 1/2 teaspoon salt
• 1/2  teaspoon baking powder

Mousse

• 3/4 cup mini marshmallows
• 4 ounces semi sweet chocolate chips
• 1/4 cup milk
• 1 cup heavy cream#

DIRECTIONS

1. Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.1
2. In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.2
3. Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.3
4. To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.4
5. Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.5
6. Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.

This article and recipe adapted from this site

Reese’s Fluffernutter Bars

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Ingredients

• 1/2 cup butter softened
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 9-12 Reese’s Cups regular size (not fun size)
• 2/3 cup chocolate chips
• 1 container marshmallow creme 7 ounce container

Instructions

1. How to make Peanut Butter Fluff Bars
2. Preheat oven to 350°F.
3. Line an 9-inch square baking pan with parchment paper, allowing the parchment paper hang over all the edges of pan, so that you can use it to pull the bars out of the pan later.
4. To make the peanut butter fluff dough:
5. Combine the butter and sugar in a large bowl and beat until light in color and fluffy consistency (about 3 minutes).
6. Add the egg, peanut butter and vanilla, continuing to mix.
7. Add the flour and mix until well combined.
8. Fold in chocolate chips. (You can also toss in a few chopped up Reese's cups for extra chocolate & peanut butter goodness!)
9. To make the fluffernutter bars:
10. Press about 2/3 of the dough into the bottom of the baking dish. Unwrap and place Reese’s peanut butter cups evenly over the dough.
11. Spread the entire container of marshmallow creme over the layer of Reese's cups.
12. Cover with the remaining dough and gently press to spread evenly.
13. Bake for 25 minutes at 350°F until the crust starts to turn golden brown. Remove from oven, keeping bars in the pan for an hour. This allows them to slowly cook a little more until they cool to room temperature.
14. Remove the fluffernutter bars from the pan by pulling on the parchment paper and place on a wire cooling wrap. Allow to cool fully, until set, before slicing.

This article and recipe adapted from this site

Cuban Style Sliders

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Ingredients

• 24 count pkg Hawaiian sweet rolls
• 1/2 lb thinly sliced ham
• 8 slices Swiss cheese
• crisp dill pickle slices

For The Dijon Onion Butter Spread

• 2 tbsp dried minced onion
• 1 stick melted butter
• 2 tbsp Dijon mustard

Instructions

1. Lightly spray a 9x13" baking dish with non stick cooking spray.
2. Using a serrated knife, cut the rolls in half. Remove the top, set aside, and place the bottom of the rolls in the dish. Layer the meat, cheese, and pickles evenly out over top. Place the top of the rolls back on.

To Make The Dijon Onion Butter Spread

1. In a small mixing bowl, whisk together the mustard and melted butter. Stir in the onion until evenly combined.
2. Pour the mixture evenly out over the top of the sliders. Use the back of a spoon to spread it out slightly, if needed.
3. Cover the dish tightly with aluminum foil, and bake at 325 degrees for 15 minutes. Remove the foil and continue baking for another 10 minutes, or until the buns are toasted and golden brown.
4. Let the sliders rest for 2-3 minutes. Cut them, serve, and enjoy!

Base Recipe adapted from this SITE