Mini Tortillas

Ingredients:
 3 cups all-purpose flour
 1 teaspoon salt
 5 tablespoons cold butter, cut into ½-inch cubes
 ½ to ¾ cup cool water

Procedure:
1. In the bowl of a food processer, pulse the flour and salt to combine. Add the butter and
pulse until it forms a mealy, crumb-like mixture.
2. Add the water gradually, stopping as soon as the dough forms a ball around the blade of
the food processor. Remove the dough from the food processor and knead it a few times
until the dough is smooth. (The dough shouldn’t be sticky. If it is, add a few tablespoons
of flour until it forms a smooth, slightly tacky dough.)
3. Divide the dough into 1-tablespoon balls. Roll out each piece to ⅛-inch thick. (Lightly
flour your work surface, if necessary.)
4. Heat a large skillet over medium-high heat. Working in batches, place the tortillas in the
hot skillet. Cook until they begin to brown, 1 to 2 minutes per side.
5. The tortillas are best served warm, so when you’re ready to serve, rewarm them in a
skillet for 15 to 20 seconds per side, in a single layer on a baking sheet in a 250°F oven
for 4 to 5 minutes or in the microwave for 10 to 15 seconds.

Note: To make regular-size tortillas, divide the dough into 3-tablespoon balls before rolling.
Increase the cooking time to 2 to 3 minutes per side.

Broccoli Cheese Bites

Ingredients:
 5 cups vegetable oil for frying
 1 (16 oz) package chopped frozen broccoli, thawed
and drained
 4 cups shredded sharp cheddar cheese
 3 ½ cups dry bread crumbs
 Salt and Pepper for taste

Procedure:
1. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook
covered until firm but tender, about 5 minutes.
3. In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli.
Allow the mixture to cool and thicken approximately 15 minutes.
4. In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a
large piece of wax paper.
5. Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until
thoroughly coated.
6. Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.
Homemade Potato Crisp
Ingredients:
 4 medium potatoes, peeled and sliced paper-thin
 3 tablespoons salt
 4 cups (1 litre) oil for deep frying

Procedure:
1. Slice potatoes to your desired thickness and place them into a bowl of cold water as you
slice. Drain and rinse, then refill the bowl with water and add the salt.
2. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and
drain again.
3. Heat oil in a deep-fryer to 185 C. Fry potato slices in small batches. Once they start
turning golden, remove and drain on paper towels. Continue until all of the slices are
fried. Season with additional salt if desired.

Cucumber Yogurt Dip

Ingredients:
 1 large cucumber
 salt
 3 clove garlic
 2 c. thick, high-quality, full-fat plain yogurt
 1 tbsp. chopped fresh dill
 ¾ tsp. dried mint
 1 tbsp. olive oil

Procedure:
1. Place cucumber in a small bowl, sprinkle lightly with salt and toss; let rest 30 minutes.
Drain cucumber, squeezing out liquid, and set aside.
2. In a medium bowl, mash garlic and 1 teaspoon salt into a paste. Add yogurt and mix until
smooth. Add reserved cucumber, dill, mint, and oil; stir until mixture reaches consistency
of a thick soup.
3. Chill for 1 hour. Serve cold with pita chips or vegetables.

Dill Scallion Dip

Ingredients:
 1 c. sour cream
 1/4 c. mayonnaise1/2 c. Sliced scallions
 3 tbsp. chopped fresh dill
 1 tbsp. lemon zest
 1 small garlic clove, finely grated
 Kosher salt and freshly ground black pepper
 Potato chips, for serving
Procedure:
1. Stir together sour cream, mayonnaise, scallions, dill, lemon zest, and garlic in a bowl.
Season with salt and pepper. Chill 2 hours or up to 3 days. Serve with chips.
Curried Avocado-and-
Yogurt Dip With Crudites
Ingredients:
 1 teaspoon olive oil
 2 tablespoons grated onion
 1 teaspoon curry powder
 1 1/2 cups plain Greek yogurt
 1 medium avocado, pitted, peeled and diced
 1 tablespoon lemon juice
 Salt and pepper
 Assorted crudités, for serving

Procedure:
1. Warm oil in a small skillet over medium heat. Cook onion, stirring, until just tender, about
1 minute. Stir in curry powder and sauté for 30 seconds. Transfer to a small bowl and let
cool.
2. In a food processor, combine yogurt, avocado and lemon juice. Add onion mixture and
process until smooth and creamy. Season with salt and pepper. Cover and refrigerate
for at least 2 hours before serving. Serve cold with assorted crudités.
3. Note: Nutritional analysis is for dip only.

Classic Guacamole
Ingredients:
 1/2 red onion, very finely chopped
 1-2 serrano chiles or other fresh green chiles, finely
chopped
 1-2 teaspoon salt
 3 ripe avocados
 juice of 1-2 limes
 a small handful fresh cilantro, chopped

Procedure:
1. Put a quarter of the onion and half the chili and salt in a pestle and mortar and mash to a
rough paste.
2. Cut open the avocados, remove the stones and scoop out the flesh into the pestle (or
into a large bowl if your pestle is small). Roughly mash the flesh with a fork, adding half
the lime juice as you go.
3. Stir in the rest of the lime juice and chilies, coriander, red onion and tomato. Season with
plenty of black pepper and salt (only if more salt is needed).
4. Serve with raw vegetables
Lemon Chicken Lollipop
INGREDIENTS:

Lemon Chicken Lollipops

 12 12 whole chicken tenders
 1 cup all purpose flour (250 ml)
 1 cup Panko bread crumbs (250 ml)
 2 eggs lightly beaten
 Salt and pepper to taste
 3 tsp Parmesan, grated (45 ml)
 3 Tbsp vegetable oil (15-45 ml)
 Juice of 2 lemons
 24 Short bamboo sticks
Peach Ginger Dipping Sauce
 1 ¼ cup good quality peach jam (375 ml)
 tsp ginger, chopped finely (10 ml)
 2 tsp fresh jalapeno, finely diced with seeds removed (5 ml)
 1 Tbsp rice wine vinegar (15 ml)
 1 Tbsp Dijon mustard (15 ml)

Procedure:
1. Preheat oven to 200 degrees F (110 degrees C).
2. Cut chicken tenders into halves widthwise making 24 pieces.
3. Place flour, breadcrumbs, and eggs into individual bowls. Whisk the eggs until slightly
frothy.
4. Add parmesan cheese to the bowl of Panko breadcrumbs and mix lightly until evenly
distributed.
5. Season chicken pieces with salt and pepper to taste.
6. Coat the chicken pieces in the following order, first dip the chicken piece into flour and
shake off the excess, then dip into the egg mixture to coat, finally dip the chicken into the
Parmesan Panko coating well and making sure to shake off the excess. Place onto a
parchment lined tray and repeat with remaining chicken.
7. Place a large skillet over medium high heat. Add vegetable oil to the warmed skillet and
allow to heat through without smoking.
8. Place 4-5 chicken pieces in the skillet and allow them to cook - without touching, until a
golden brown crust forms, approximately 1 minute. Flip and continue to cook other side
to achieve the same result.
9. Add 1 tablespoon (15 ml) of lemon juice to the pan and toss the chicken with the juice.
10. Remove chicken and place on a paper towel lined tray. Place tray into the preheated
oven to keep warm and continue to cook the remainder of the chicken.
11. Repeat the same process until all the chicken pieces are cooked.
12. To serve, place one piece of chicken on each bamboo stick.
13. Serve with peach ginger dipping sauce.

Peach Ginger Dipping Sauce

1. Place all ingredients into a small sauce pan and place over low heat.
2. Cook for approximately 10 minutes stirring occasionally.
3. Serve warm with chicken lollipops.
Tomato Salad
Ingredients:
 2 plum tomatoes, seeded and cut into thin strips
 1/2 cup frozen petite peas, thawed
 1 tablespoon olive oil
 1 tablespoon red wine vinegar
 1 tablespoon grated Parmesan cheese
 1 garlic clove, minced
 1 teaspoon sugar
 1/8 teaspoon salt
 1/8 teaspoon dried basil
 1/8 teaspoon pepper
 1-1/2 cups shredded lettuce

Procedure:
1. In a small bowl, combine the tomatoes and peas. In a jar with a tight-fitting lid, combine
the oil, vinegar, Parmesan cheese, garlic, sugar, salt, basil and pepper; shake well. Pour
over tomato mixture and toss to coat. Serve over lettuce. Yield: 2 servings.

Pea Salad
Ingredients:
 2 pkgs (10 oz each) frozen Petite Peas
 ¼ cup of Spanish Onion, sliced thin
 ¼ cup mayonnaise
 ½ tbsp mustard
 ¼ tsp salt
 Dash pepper
 1 medium egg, hard boiled and grated

Procedure:
1. Cook peas for one minute. Drain well. Carefully mix with onion, mayonnaise, mustard,
salt and pepper. Marinate 3 to 4 hours or overnight in refrigerator. Put in bowl lined with
Romaine lettuce and sprinkle with egg just before serving. Serves 8
 Cucumber Canapes w/ Whipped Feta,
Sun-dried tomatoes and basil
Ingredients:

FOR THE WHIPPED FETA:

 6 ounces good feta, crumbled
 2 ounces cream cheese, at room temperature
 2 tablespoons freshly squeezed lemon juice
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 1/3 cup olive oil
FOR THE CUCUMBERS:
 2 large cucumbers, sliced
 Sun-dried tomatoes, drained and chopped
 1/2 cup fresh basil, chopped

Procedure:
1. First, make the whipped feta. Place the feta and cream cheese in the bowl of a food
processor fitted with the steel blade. Pulse until the cheeses are mixed. Add the lemon
juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and turn on the food processor. With
the food processor running, slowly add the olive oil in a steady stream through the tube.
Turn off the food processor.
2. Place a dollop of whipped feta in the center of each cucumber slice. Top with sun-dried
tomatoes and fresh basil. Serve.

Roasted Baby Potatoes

Ingredients:
 2 pounds new baby potatoes
 Salt and freshly ground black pepper
 Paprika
 Ground garlic
 1/4 cup extra-virgin olive oil
 Green onion to garnish

Procedure:
1. Preheat the oven to 200°C (400°F).
2. Scrub the potatoes and place in boiling water for 10 minutes, leaving their skin on. In a
small bowl, whisk the oil with garlic and paprika.
3. When the potatoes are cool enough to handle press them carefully using a potato
masher. Toss them with oil mixture, sprinkle salt and pepper, and place them in a
greased baking sheet.
4. Bake for 40-50 minutes until they are golden and crispy outside. Sprinkle with chopped
green onion and serve warm along a fresh salad.
Gruyère-and-Parmesan
Beignets
Ingredients:
 ½ c. unsalted butter
 1 c. all-purpose flour
 1¼ c. finely grated Gruyère cheese
 1½ c. finely grated Parmesan cheese
 4 large eggs
 Coarse salt
 vegetable oil

Procedure:
1. In a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk
in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an
electric mixer fitted with the paddle attachment.
2. Add cheeses and mix on high speed until well combined. With mixer on low, add eggs,
one at a time, mixing well after each addition; season with salt. Transfer batter to
refrigerator and let chill for 30 minutes.
3. Drop tablespoon-size balls of batter about 1-inch apart onto 12- by 2-inch pieces of
parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be
frozen for up to 1 month.
4. Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350
degrees F on a deep-fry thermometer. Working in batches, carefully place entire piece of
parchment into hot oil. Using tongs, carefully remove parchment from oil and discard.
Fry beignets until golden and crisp, 3 to 5 minutes. Serve immediately.

Sausage-Cheddar Balls
Ingredients:
 1¼ c. all-purpose flour
 ½ tsp. Coarse salt
 ¼ tsp. ground pepper
 ½ tsp. cayenne pepper
 1½ tsp. baking powder
 2 c. Grated Cheddar
 1 lb. bulk breakfast sausage
 ½ large yellow onion
 3 tbsp. unsalted butter

Procedure:
1. Preheat oven to 400 degrees F. In a large bowl, whisk together flour, salt, pepper,
cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage,
onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch
balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are
golden and cooked through, 25 minutes. Serve warm.
Watermelon Salad on a Stick
Ingredients:
 1 inch cubes watermelon
 1/2 inch cubes feta cheese
 Fresh Mint Leaves
 Bamboo toothpicks

Procedure:
1. Thread 1 watermelon cube, 1 feta cheese cube, and 1 mint leaf onto a toothpick. Repeat
with remaining toothpicks.

Baked Apple Chips

Ingredients:
 2 tbsp white sugar
 1 tbsp ground cinnamon
 4 granny smith apples, cored and sliced into very thin rounds

Procedure:
1. Preheat oven to 250 degrees F (120 degrees C). Line two baking sheets with parchment
paper.
2. Whisk sugar and cinnamon together in a large bowl. Add apple slices and toss to coat.
Arrange apple slices in a single layer on prepared baking sheets.
3. Bake apples in the preheated oven until browned and just crisped, about 2 hours. Cool
completely.
Grilled Beef & Blue cheese bites
Ingredients:
 1 lb (450 g) beef cubes
 Salt and freshly ground pepper
 1/4 cup (60 mL) walnuts, finely chopped
 2 tbsp (30 mL) dried cranberries, finely chopped
 2 tbsp (30 mL) orange juice
 2 oz (60 g) Canadian Blue cheese, crumbled

Procedure:
1. Preheat barbecue to medium-high heat.
2. Season beef cubes with salt and pepper. Cook on the
grill for 4–5 minutes, depending on size of the cubes and desired doneness, turning
occasionally.
3. Meanwhile, mix nuts with cranberries, orange juice and Blue cheese. Add pepper to
taste.
4. Serve grilled beef cubes topped with Blue cheese mixture.

Shrimp Cocktail
Ingredients:
 2 pounds large shrimp (16 to 18 count)
 4 quarts water
 1 halved lemon
 2 dried bay leaves
 1 tablespoon salt

Procedure:
1. Prepare shrimp: Hold each shrimp, leg side up, and peel shell from inside curve, leaving
tail intact. To devein, gently run a paring knife along center of outside curve from head to
tail, exposing vein. Remove vein; rinse shrimp.
2. Fill a large pot with 4 quarts water; add lemon, bay leaves, and salt. Cover; bring to a
boil. Reduce heat; simmer 10 minutes. Return to a boil. Add shrimp. Cook until bright
pink and opaque, about 1 minute 45 seconds.
3. Use a slotted spoon to transfer shrimp to a wire rack set over a rimmed baking sheet;
cover with ice, and let cool, about 5 minutes. (To store, fill a bowl 3/4 full with ice. Put
shrimp in resealable plastic bags. Place atop ice; cover with more ice. Refrigerate up to
1 day, replenishing ice as needed.)
4. To serve, arrange shrimp along rim of an ice-filled bowl (or on a platter) accompanied by
lemon slices and cocktail sauce or lemon aioli.