Follow by Email

Saturday, September 26, 2015

Bacon Cheeseburger Potato Pie

Bacon Cheeseburger Potato Pie

This Pie has 3 of our favorite things and how delicious does it look.  This will feed 6 easily.  Allow 45 minutes for cooking – you will adore this easy meal that will warm the cockles of your heart!

  • 1.5 pounds Ground Beef, extra lean ensure it's at least 90%
  • 1/2 cup Plain Bread Crumbs
  • 1/4 cup Onion, finely chopped
  • 1/4 cup Ketchup
  • 2 teaspoons Yellow Mustard
  • 1/2 teaspoons Salt
  • 1 and 1/4 cups Water
  • 3 tablespoons Butter or Margarine
  • 1/4 teaspoon Garlic Salt
  • 3/4 cup Milk
  • 2 cups Mash Potatoes ,use flakes as a substitute or the real thing
  • 1 Medium Tomato, chopped
  • 3 Slices of Bacon, precooked and crumbled
  • 2 Spring Onions, sliced

1 Heat oven to 375°F. In medium bowl, mix ground beef, bread crumbs, onion, ketchup, mustard and salt. Press mixture in bottom and up sides of ungreased 9-inch pie plate. Bake 15 minutes.
  • 2 In medium saucepan, place water, butter and garlic salt. Heat to boiling. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
  • 3 Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake 10 to 15 minutes longer or until beef is thoroughly cooked and thermometer placed in center of crust reads 160°F, and potatoes are hot.
  • 4 Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon; bake 5 minutes longer or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes before serving.

Raspberry And Chocolate No Bake Cheesecake

Raspberry and Chocolate No Bake Cheesecake

This is an easy No Bake Cheesecake that will serve 8 and looks stunning.  It plates beautifully and will definitely be the highlight of your table.  A little tip is to place the Raspberries in the freezer for 30 minutes before dipping in chocolate. They will set almost instantly once dipped.

  • 320 grams 2 Packs Chocolate Biscuits Use Gluten Free if desired
  • 80 grams Butter, melted, cooled
  • 375 grams Cream Cheese, Room Temperature
  • 1/2 cup Thickened Cream
  • 1/3 cup Caster Sugar
  • 1 Lemon Rind, finely grated
  • 1 tablespoon Gelatine Powder
  • 1/4 cup Boiling Water
  • 300 grams Fresh Raspberries
  • 60 grams Dark Chocolate Melts, melted
  • Fresh Sprigs Baby Mint, to garnish
  • Pure Icing Sugar, to dust 
  • Process biscuits and butter in a food processor until well combined. Press over the base and sides of a 2.5cm-deep, 13 x 36cm rectangular fluted tart tin with removable base. Freeze for 15 minutes or until firm.
  • Step 2
    Use electric beaters to beat cream cheese, cream, sugar and lemon rind until well combined and sugar has dissolved. In a small jug, sprinkle gelatine over boiling water and whisk until dissolved. Add to cheese mixture and beat until smooth.
  • Step 3
    Fold through 200g raspberries. Spoon into tin. Chill in fridge for 4 hours or until set.
  • Step 4
    Meanwhile, line a tray with baking paper. Dip the tips of remaining raspberries into chocolate and place on tray to set.
  • Step 5
    Top the cheesecake with chocolate raspberries and mint. Dust with icing sugar.

Wednesday, September 9, 2015

Pecan Pie Cake

3 Layers of delicious pecan crusted cake with an amazing homemade filling and frosted with fresh whipped cream!


  • 2 cups pecans, chopped
  • ¾ cup butter, softened
  • 2 cups white sugar
  • 5 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1 tablespoon lemon juice
  • 2 cups flour
  • 1½ teaspoons baking soda
  • 1 cup chopped pecans
  • ⅓ cup caramel sauce
  • ⅓ cup light cream
  • ½ cup packed brown sugar
  • ⅓ cup cornstarch
  • ¾ cup dark corn syrup
  • 2 egg yolks
  • 1 egg
  • 1½ cups light cream
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • additional pecans for decorating (optional)
  • Cream for serving

  1. Preheat oven to 350 degrees.
  2. Grease three 9" pans and sprinkle the chopped pecans evenly between the pans.
  3. Place 1 tablespoon lemon juice in a 1 cup measuring cup and top to 1 cup with milk. Set aside.
  4. With a mixer on medium, cream together ¾ cup butter and sugar until light and fluffy. Beat in the egg yolks and vanilla.
  5. In a medium bowl, combine flour and baking soda. Beat flour mixture into butter mixture alternating with soured milk.
  6. With mixer on medium-high, beat egg whites until stiff peaks form. Gently fold egg whites and 1 cup of chopped pecans into the butter mixture just until completely combined.
  7. Divide batter between the 3 prepared pans.
  8. Bake in the preheated oven for 18-23 minutes, or just until a toothpick comes out clean. Do not over bake. Cool in the pan 5 minutes. Remove from pans onto cooling racks lined with parchment paper.
  9. Combine caramel sauce & light cream. Brush over each of the warm cakes twice. Cool completely.
Filling: (can be made 1 day ahead of time)
  1. Combine ½ cup brown sugar, cornstarch, egg yolks, egg, light cream and corn syrup in a large saucepan.
  2. Stir continuously over medium heat until mixture boils. Let boil for 1 minute. Remove from heat and stir in butter and vanilla. Let cool in the pan for about 20 minutes, stirring every 5 minutes. Cool completely.
  1. Place one of the cakes on a plate with the pecans facing up. Top with half of the cooled filling. Repeat layers and finally top with the last cake.
  2. Whip cream and powdered sugar on medium high until stiff peaks form. Frost cake with whipped cream and top with additional pecans if desired.
  3. Refrigerate at least 2 hours before serving.
  4. To serve, slice cake and drizzle each slice with about 2 tablespoons fresh cream before serving.

Bacon Double Cheeseburger Stuffed Meatloaf

A meatloaf bursting with steak flavors is just about enough to make my mouth water, but stuffing it with cheese and covering it in the delicious brown sugar ketchup glaze and layered thick cut bacon put this recipe over the top.  


Serves 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 1 Hour 15 Minutes

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked


Serves 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 1 Hour 15 Minutes

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked - See more at:
Serves 4-6  |  ACTIVE TIME 15 Min  |  TOTAL TIME 1 Hour 15 Minutes

1 pound 93% lean beef
1 cup Panko bread crumbs
½ cup 2% milk
6 tablespoons ketchup, divided
1 tablespoon Montreal Steak Seasoning
1 tablespoon Worcestershire sauce
1 large egg
1 tablespoon brown sugar
8 ounces mild cheddar cheese, shredded
1 pound bacon, uncooked - See more at:

Preheat oven to 350°F.

In a large bowl combine beef, bread crumbs and milk.  Pouring milk directly over bread crumbs.  Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside.

In a small bowl, crack egg and beat it slightly.  This helps prevent overworking the meat while combining, resulting in a tougher meatloaf.  Add egg to large bowl with meat mixture.  Combine well with hands, do not overwork the meat mixture.

Gentle press meatloaf into bowl and divide in half.  Place first half into 7x10” baking dish and form into a flat meatloaf  Gently press the center in to create a rim around the outside of the meatloaf.  Add shredded cheese into the center of the meatloaf. 

Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan.  Set op top and press the sides together to seal in the cheese.  Form into a loaf shape about 1½ - 2” tall.

You may notice cracks in the loaf.  Run your hands under warm water and then across the meatloaf to smooth the cracks out.  Set meatloaf aside.

In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar.  Mix well with a fork.  Apply glaze evenly all over your meatloaf (except the bottom). 

Arrange bacon slices over the top of the meatloaf.  Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side.  Arrange remaining bacon over the top.  Tuck the ends of the bacon under the meatloaf (this prevents curling).

Source: theslowroasteditalian,com

Breakfast Bacon, Egg And Cheese Biscuit Bake

  • 7 eggs
  • 2 tablespoon milk
  • 1 (16.3-oz.) can Pillsbury™ Grands Flaky Layers Refrigerated Original Biscuits
  • 1 package thick precooked bacon, cut into 1/2-inch pieces
  • 1 Cup shredded Cheese (of your choice)
  • Salt & Pepper to taste
  1. Heat oven to 350°F.
  2. Grease a 12x8-inch (2-quart) glass baking dish with Butter.
  3. In big bowl, beat the eggs & milk with a whisk until smooth.
  4. (add salt & pepper to taste)
  5. Separate the biscuit dough & cut each into 4 quarters
  6. Gently stir biscuit pieces into egg mixture to coat evenly
  7. Add the cooked Bacon & Cheese.
  8. Gently pour mixture into buttered baking dish; making sure to arrange biscuit pieces into single layer to make sure it cooks evenly.
  9. Bake at 350°F. for 20 to 30 minutes or until golden brown.

Mini Pineapple Upside Down Cakes

    For the Cake:
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 2 eggs
  • 2/3 cup sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • For the Glaze & Topping:
  • 2 Tablespoons Pineapple Juice
  • 1/4 cup butter -1/2 stick
  • 2/3 cup brown sugar
  • 1-can pineapple rings
  • 8-maraschino cherries
  1. Preheat oven to 350F
  2. Spray your pan with non-stick cooking spray or lightly butter.
  3. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
  4. In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
  5. Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
  6. Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
  8. Once baked, remove from the oven and allow to cool in the pan for 10 minutes
  9. Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
  10. Place each cake on a wire cooling rack & allow to cool completely

Fresh Blueberry Cheesecake

This blueberry cheesecake is so good because you use fresh blueberries and the crust is homemade.


Nutty Graham Cracker Crust
1 cup graham cracker crumbs (Can roll with rolling pin or use food processor until finely ground)
1/2 cup old-fashioned rolled oats (Could use quick-cooking oats)
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted
Combine all ingredients and press into a sprayed 8 x 8 inch baking pan.  Bake in preheated 350 degree oven 10 to 12 minutes.  Remove and let cool. 
Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)
1 (8 ounce package) cream cheese, softened
1 (14 ounce) can sweetened condensed milk (Not evaporated milk)
1/3 cup lemon juice
1 teaspoon vanilla extract
Combine ingredients and mix on high for 3 or 4 minutes.  Pour over cooled crust.  Refrigerate for 3 hours.
Fresh Blueberry Topping
2 cups fresh blueberries (you could use frozen)
1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
1 tablespoon lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn.  Cook for 2 minutes to thicken.  Remove from stove, stir in lemon juice and let cool.  Pour over cheesecake after it has been refrigerated for 3 hours. 
Keep this cheesecake refrigerated.  Makes about 10 to 12 servings. Enjoy!  Note:  You could use any fresh fruit with this recipe such as strawberries or blackberries.

Homemade Battered Lemon Chicken

  • Boneless Chicken, cubed
  • 1 cup "fresh" Beer
  • 1/2 cup Water
  • Pinch salt
  • Self Rising Flour (add in small amounts until mixture is thick)
  • Oil for deep frying
  • Lemon Sauce:
  • 1/2 Cup sugar
  • 2 tablespoons cornflour
  • 2/3 cup lemon juice
  • 1 lemon (for zest)
  • 1 Cup water
  1. Chicken:
  2. Whisk together beer,water,salt and add self raising flour.
  3. To test when batter is at right consistency -it should coat your finger and not run off, batter should also be smooth and free of lumps
  4. Cut chicken in little squares and coat it with the batter. Make sure to cover all of it
  5. Using a wok deep fry chicken in batches in hot oil until golden brown
  6. Sauce:
  7. Mix cornflour and water to make a smooth paste and set aside
  8. Grate 1/2 to 1 Lemon, add to a small saucepan along with lemon juice and sugar
  9. Stir on medium heat until simmering
  10. Add cornflour paste to saucepan and continue to stir until thickened
  11. Pour sauce over chicken
  12. Serve with rice or noodles

Chicken Lazone

  • 1/2 tsp salt
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp onion powder
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 2 lb chicken tenders
  • 1/4 cup butter, divided
  • 2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of chicken tenders.

In large saute pan, melt half of the butter over medium-high heat.  Cook the chicken tenders until done, about 8 minutes.

Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over pasta or mashed potatoes, if desired.


Fresh Strawberry Cake With Cream Cheese Icing

    For the Yellow Cake (3 layer)
  • 2 1/4 cups all-purpose flour
  • 1 1/3 -tablespoon vanilla extract
  • 3 large eggs
  • 1 1/2 cups sugar
  • 3 1/2 teaspoons baking powder
  • 1-teaspoon salt
  • 1 1/4 cups milk
  • 1/2 cup Vegetable oil
  • 1 stick butter (not margarine), softened
  • 1 package of fresh Strawberries
  • 1/4 cup powdered sugar- set aside
  • For the Whipped Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups heavy cream
  • 1/2 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  1. First you need to preheat oven to 350F.
  2. Spray THREE 9 x 1 1/2-inch round pans with cooking spray or grease with butter.
  3. In a large bowl combine the flour, sugar, baking powder & the salt until well combined.
  4. Add the milk, vegetable oil, butter & the vanilla to the flour mixture and Mix VERY well
  5. (I recommend using an electric mixer), but you can do it by hand, just be sure its completely mixed.
  6. Finally, add in the eggs & continue mixing until well combined
  7. Pour batter into your greased pans and bake at 350F for 17 to 22 minutes OR until a tooth pick comes out clean when inserted.
  8. for the Strawberry filling:
  9. Chop up 3/4 of the package of strawberries,r in a large mixing bowl, sprinkle the set aside 1/4 cup of powdered sugar on top of the chopped strawberries & add half a teaspoon of water and mix gently until well combined, set to the side.
  10. Be sure to cool the cakes completely prior to frosting or adding the strawberries.
  11. Whipped Cream Cheese Frosting Instructions:
  12. Combine the cream cheese, sugar, vanilla extract in a large bowl or into a stand mixer bowl
  13. If using a stand mixer, use the whisk attachment and mix on Med till creamy.
  14. While the mixture is still whipping, slowly pour in heavy cream.
  15. Remember to scrape the bottom of the bowl a few times in between mixing.
  16. Continue mixing until slightly sturdy texture.
  17. Frost the cooled cakes (I left the sides exposed because it gives it a nice look)
  18. One by one frost the top of the cakes and spoon the strawberry mixture on top of the frosting of each layer until you reach the top where the last 1/4 of the strawberries can either be chopped up and sprinkled on top of slice them and place them on top.
  19. Lastly, Enjoy!

Strawberry Cheesecake Cups

  • 1 cup  graham cracker crumbs
  • 3/4 cup  plus 2 Tbsp. sugar, divided
  • 3 Tbsp.  butter or margarine, melted
  • 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 tsp.  vanilla
  • 3 eggs
  • 1/3 cup strawberry jam
  • 6 strawberries
  • 1/4 cup chocolate syrup
  1. HEAT oven to 325°F.
  2. MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups.
  3. BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
  4. BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  5. Spread evenly with ⅓ cup strawberry jam. Garnish with fresh strawberry halves and drizzle with chocolate sauce. 

    Turkey Broccoli Alfredo Quesadillas

    • Cooked turkey breast
    • Whole grain tortillas
    • Steamed broccoli (fresh or frozen)
    • Alfredo sauce (jar or make your own)
    • Garlic powder
    • Olive oil
    1. Prepare your Alfredo Sauce or use jarred.
    2. Melt 1 Tbsp butter in medium saucepan. Stir in 1 Tbsp flour stirring constantly until well blended. Turn heat to low and add 1 cup light cream or milk. Stir constantly until slightly thickened. Add ½ cup grated parmesan cheese and continue to stir until well blended. If sauce it too thick, slowly add more milk or cream.
    3. Spray 1 side of tortilla lightly with olive oil and place on a pan.
    4. Spread Alfredo sauce on tortilla.
    5. Add turkey and broccoli to cover the tortilla.
    6. Drizzle with additional Alfredo sauce and sprinkle with garlic powder.
    7. Add top tortilla and press down.
    8. Spray with additional olive oil and flip when golden brown. (approx. 2 - 3 minutes).
    9. Brown on additional side for another 2 - 3 minutes.
    10. Transfer to cutting board.
    11. Allow to cool 2 minutes and cut in to pieces.

    Peach and Prosciutto Panini with Thyme Aioli Grilled Cheese

    This is not your Mom’s grilled cheese. This sophisticated sandwich is a balance of flavors and textures – from the hearty whole grain sourdough to the sweet juicy peaches, salty prosciutto and sopresatta, creamy thyme aioli and peppery watercress.


    Serves: 4

    15 mins Prep time 5 mins Cook time
    • Preheat panini press while assembling panini. Mix mayonnaise, thyme and lemon peel in small bowl until well blended
    • Spread each slice of bread with mayonnaise mixture. Divide peaches, prosciutto, sopressata, cheese and watercress evenly among 4 of the bread slices. Top each with second slice of bread
    • Place 2 sandwiches at a time on panini press and close. Cook 2 to 4 minutes or until bread is golden brown with grill marks and cheese is melted. Serve warm

    Peri Peri and Fennel Spiced Nuts with Dried Fruits

    Surprise your guest with this cocktail nut mix that's boldly seasoned with peri-peri sauce and toasted fennel seed. Use hot peri-peri sauce if you prefer some heat.


    Serves: 12
    Serving Size: 3 tablespoons Directions:

    10 mins Prep time 1 hrs Cook time
    • Preheat oven to 250°F. Heat small skillet on medium heat. Add fennel seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small clean coffee grinder, rolling pin or a mortar and pestle. Mix ground fennel seed and sea salt in small bowl
    • Place nuts in large bowl. Add peri-peri sauce; toss until nuts are evenly coated. Sprinkle with fennel seed mixture; toss to coat well. Spread nut mixture in single layer on baking sheet sprayed with no stick cooking spray
    • Bake 1 hour, stirring occasionally. Cool slightly, then break apart. Cool completely. Stir in dried fruit. Store in airtight container up to 2 weeks

    Cooking tip

    Test Kitchen Tip: Peri-peri sauce is a fiery chile sauce with origins in Portugal and Africa. It is often used as a marinade for chicken or shrimp, or as a condiment. It can be purchased in gourmet markets or online specialty stores.


    Goat Cheese with Herbes de Provence

    Simply rolling goat cheese in Herbes de Provence is an easy and irresistible appetizer.


    Serves: 4

    5 mins Prep time
    • Mix Herbes de Provence and lavender on plate. Roll goat cheese in the Herbes de Provence mixture until well coated. Cover
    • Refrigerate until ready to serve. Cut goat cheese into slices using serrated knife. Serve with crackers and fresh fruit

    Grilled Corn Salad With Toasted Cumin Dressing

    Cumin seeds are first toasted to release their intense aroma and flavor, then added to the dressing for this refreshingly light summer salad. Together with sweet papaya, grilled corn, and crunchy chayote squash, this dish has an appealing range of colors, textures and flavors. 


    Serves: 6
    Serving Size: 1 cup

    20 mins Prep time 7 mins Cook time
    • Grill corn over medium heat 6 to 7 minutes, turning often to cook on all sides without burning. Cut kernels off cobs. Place corn in large bowl. Add papaya, chayote, beans, cilantro and onion; toss to mix well
    • For the Dressing, mix all ingredients in large bowl with wire whisk until well blended. Add to corn mixture; toss to coat well. Serve immediately or refrigerate until ready to serve

    Cooking tip

    To toast cumin seed: Heat small skillet on medium heat 2 minutes. Add cumin seed; cook 1 minute, shaking pan constantly until seeds darken slightly and are fragrant. Immediately remove cumin seed from skillet to avoid over-toasting.

    Test Kitchen Tip: Chayote are also called mirliton. It is a pear-shaped, tropical squash that is light green in color. Chayote resembles a summer squash and combines the cool flavors of cucumber and zucchini with the crisp texture of an apple. Chayote squash does not need to be peeled and can be eaten raw, baked, roasted, steamed, sautéed or fried.


    Chipotle Bacon Jam

    Spread smoky chipotle bacon jam on bread for grilled cheese, serve as a burger topping or sandwich condiment. For appetizers, spread on crostini and top with Manchego cheese or stuff in cherry tomatoes with fresh mozzarella.


    Serves: 32
    Serving Size: 1 tablespoon

    10 mins Prep time 30 mins Cook time
    • Cook bacon in large saucepan on medium heat until just starting to crisp. Drain fat. Add onions and garlic; cook and stir 5 minutes or until onions soften.
    • Stir in remaining ingredients. Cook 20 minutes or until thickened, stirring occasionally. Cool slightly. Spoon into bowl or jars. Cool completely. Cover. Store in refrigerator up to 1 week.

    Grilled Corn with Chile Lime Butter

    While you may not be used to grilling corn, you will find it to be remarkably simple. It's even quicker than boiling. The contrasting flavors of this easily prepared seasoned butter make this recipe so much more than ordinary corn-on-the-cob.


    Serves: 8

    15 mins Prep time 7 mins Cook time
    • Remove husks and silk strands from corn
    • Mix butter, lime juice and seasonings until well blended. Spread 1/2 of the butter mixture lightly over corn. Reserve remaining seasoned butter
    • Grill over medium heat 6 to 7 minutes or until corn is tender, turning frequently. Serve corn with remaining seasoned butter.

    Caraway Corn Risotto

    Corn adds sweetness and creaminess to this risotto while bitter greens add contrasting flavor and texture. Use frozen corn or, when in season, try with fresh corn cut off the cob.


    Serves: 6

    15 mins Prep time 45 mins Cook time
    • Place corn in bowl of food processor; cover. Process until pureed and smooth. Set aside. Bring chicken stock and cream to simmer in medium saucepan on low heat
    • Melt butter in large heavy skillet on medium heat. Add onion; cook and stir 3 minutes or until lightly browned. Add garlic and caraway seed; cook and stir 2 minutes. Stir in rice and corn puree; cook 2 minutes
    • Stirring constantly, add warmed stock mixture, 1 cup at a time, until liquid is absorbed by rice after each addition. (It takes about 35 minutes for all of the stock mixture to be absorbed and the risotto to become thick and creamy.) Stir in greens and pepper with last cup of stock mixture. Sprinkle with Parmesan cheese

    Cooking tip

    Test Kitchen Tip: Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.


    Grilled Naan Bread Pizza

    Packaged naan or Indian flatbread is a quick and convenient “pizza” crust for turmeric-spiced onion, vine-ripened tomatoes and creamy goat cheese


    Serves: 4

    15 mins Prep time 10 mins Cook time
    • Heat 1 tablespoon of the oil in medium skillet on medium heat. Add onion; cook and stir 3 minutes or until softened. Stir in turmeric, cumin and red pepper. Set aside
    • Brush tops of naan lightly with remaining 1 tablespoon oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula
    • Spread 1/2 of the onion mixture evenly on each crust. Top with tomatoes and goat cheese. Close lid. Grill over low heat 1 to 2 minutes or until cheese is melted. Remove from grill. Sprinkle with mint. Serve immediately
    Source:  McCormick,com

    Homemade Taco Crunch Wrap Supreme


    6 large flour tortillas
    6 small corn tortillas (or tortilla chips)
    1 pound ground beef
    1 package taco seasoning
    sour cream
    nacho cheese (or shredded Mexican blend cheese)
    shredded lettuce
    diced tomatoes


    Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.

    Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.

    Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.

    Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

    Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

    Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy. 

    Go to this website for tutorial.