Serve warm. My husband and I experienced something called antojitos (Mexican inspired appetizer) at a restaurant once, but they were deep-fried and not spicy enough for us. I tried recreating them at home, baking instead of deep frying and adding more spice. This is the recipe I use now because it is quick and yummy. We love these little treats and we always share them with our friends.
Portion size30 servings
Credits :Lacey Hirtle
Monterey Jack cheese
Preheat oven to 400ºF. In medium bowl, beat cream cheese, salsa, and chili pepper flakes until smooth. Stir in green pepper and onion. Spread 2 tbsp of cream cheese mixture evenly on each tortilla. Sprinkle each tortilla with 2 tbsp of grated cheese. Roll up tortilla and fold ends inside the roll to prevent filling from spilling out. Place on baking sheet. Bake for 5 minutes or until tortillas are golden brown. Let cool for 5 minutes and cut each tortilla roll into 6 pieces. Note: green pepper can be substituted for red pepper and 1 tsp of finely chopped jalapenos can be used instead of chili pepper flakes.
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
and sodium-reduced soy sauce
(about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
per serving: about
Total fat21 g
Saturated fat11 g
Total carbohydrate17 g
In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.
Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.
This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
chocolate wafer crumbs
(about 4-1/4 oz), finely chopped
whipping cream (35%)
Half pkg (250 g pkg)
, room temperature
smooth peanut butter
per serving: about
Total fat30 g
Saturated fat14 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.
Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.
Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.