This one of my favorites! The pork is so flavorful you don't even need a sauce! I usually cut the grilled tenderloin in 3/4 inch medallions and arrange nicely on plate with seasonal vegetables. Get ready because they reviews will be great!!!
Portion size4 servings
Start by removing white film on both sides of tenderloins. This will help for meat tenderness. Cut 1/4 inch slits on both sides of tenderloins at 1 inch intervals. This helps the marinade penetrate the meat easier. Season pork with salt and pepper. Mix all remaining ingredients to form marinade. Reserve 1/4 of marinade for basting. Marinate the tenderloins in remaing marinade for at least an hour in the fridge. I have left them for up to 8 hours with great results. Preheat grill to medium. Place tenderloins on grill turning every 4 minutes basting each time. Cook for a total of 20 minutes. Remove from bbq, cut into 3/4 inch medallions, arrange in plate with your favorite veggies and serve! Enjoy!
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
Easy-Roll Pie Pastry:
2 1/2 cups
cold lard or vegetable shortening
fresh rhubarb (1/2-inch lengths)
quartered hulled fresh
each grated lemon zest and
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate58 g
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.
Delectable, sophisticated bars make an elegant addition to any sweet tray.
Portion size40 servings
Credits :Canadian Living Magazine: Holiday Best 2013
chocolate wafer crumbs
per bar: about
Total fat16 g
Saturated fat8 g
Total carbohydrate19 g
In bowl, combine chocolate wafer crumbs, pecans and sugar; stir in butter until moist- ened. Pat into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325F (160C) oven for 15 minutes. Let cool in pan on rack.
Topping: Place white chocolate and semisweet chocolate in separate bowls. In saucepan, bring cream to boil; pour 1 cup cream over each chocolate. Let stand for 2 minutes; stir until melted.
Divide orange liqueur between bowls. Cover and let semisweet chocolate mixture stand at room temperature. Cover and refrigerate white chocolate mixture, stirring occasionally, until firm, 1-1/2 to 2 hours.
With mixer, beat white chocolate mixture at low speed just until lightened in colour and texture, about 30 seconds. Spread over base. Refrigerate until firm, about 1 hour.
Repeat beating with semisweet chocolate mixture. (If too firm, warm slightly over warm water.) Spread over white chocolate mixture.
Garnish: With tip of sharp knife, mark into 40 bars; place pecan half in centre of each. Cover with plastic wrap; refrigerate until firm, about 4 hours. Cut into bars. (Make-ahead: Cover and refrigerate for up to 5 days or freeze for up to 1 month.)
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
Portion size12 servings
Credits :Canadian Living Magazine: March 2013
1 1/2 cup
1 3/4 teaspoon
Balkan-style plain yogurt
Per slice: about
Saturated fat1 g
Total carbohydrate34 g
In bowl, beat eggs with sugar until combined; whisk in oil and vanilla. Whisk together flour, orange zest, baking powder, baking soda and salt; stir into egg mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt. Stir in orange juice.
Spread in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Glaze: In small bowl, whisk sugar with orange juice; pour over loaf, spreading over top and letting drip down sides.