Old fashioned oats will toast golden and be crunchier that quik cooking oats. To create clusters add 1tablespoon water to mixture and squeeze together with fists to seal the binding. Leave clusters when baking.

Ingredients

10 cups old fashioned rolled oats
1/4 teaspoon salt
1 cup honey or 1/2 cup and honey and 1/2 cup maple syrup
3/4 cup canola oil
1/2 cup brown sugar
1/4 cup flax seeds toasted or plain
1/2 cup wheat germ (optional)
dried fruit to taste
nuts to taste
1 teaspoon vanilla extract (optional)
1/2 teaspoon cinnamon (optional)

 Directions

1. In  large bowl mix together the oats, salt and brown sugar and mix well. Add cinnamon (if using)  and mix well.
2. Whisk together the honey, oil and vanilla (if using) and add to dry mixture. Mix all together with your hands to coat dry ingredients completely. Squeeze in your fists to make clumps.
3. Spread onto large cookie sheet and place in preheated (325 degrees) oven for 10 minutes. Using spatula turn. Add the flax seeds and return to oven for 5 minutes. Add nuts if you are using, mix and turn again and return to oven for 5 minutes.  Remove from oven when light brown. If dark brow it will taste burned.  When cooled add fruit to taste.
4. Store up to 2 weeks in an airtight container or freeze up to 4 months in airtight container.

Ingredients

4 cans black beans, drained and rinsed or 4 cups cooked black beans
2 cans diced tomatoes, drained or 2 cups fresh tomatoes, skinned and chopped
1 tablespoon olive oil
2 small onions, chopped
1 bayleaf
2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon salt

Directions

1. Heat olive oil in large skillet, saute onions, garlic and spices until onions are soft but not clear.
2. Add beans and tomatoes, cook until bubbly.
3. Reduce heat to low, cover and cook 10 minutes.
4. Add salt if necessary.
5. Serve over hot cooked rice or cornbread.

Directions
Preheat oven to 180c.

Place cheese wheel on a non-stick baking tray and place in pre-heated oven for 15 minutes or until centre of cheese is very soft. Meanwhile, cut bread slices into bite size rounds, and grill. Heat Cranberry Sauce in microwave for 1 minute or until warm. Remove cheese from oven and place on serving platter. Remove the rind from top of cheese and drizzle warm cranberry sauce on top and sprinkle with walnuts. Serve immediately with grilled bread.

Ingredients

3 boneless skinless chicken breasts, cut into 3/4-inch cubes
1/4 cup sweet red pepper, thinly sliced
1/4 cup sweet orange, yellow or green pepper, thinly sliced
2 cups long grain rice (cooked)
1/4 cup sour cream
1 teaspoon cooking oil

Marinade
1 1/2 cups tomatoes, chopped
3 tablespoons fresh lime juice
3/4 cup onion, Chopped
3 garlic cloves, minced
1 tablespoon yellow curry paste or 1/2 cup yellow curry sauce
1 jalapenos, seeded, membranes removed and finely chopped
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon ground cumin
1 tablespoon sugar

Directions

1. Combine the marinade ingredients in a large bowl or zip lock bag, mix well.
2. Add chicken cubes, mix into the marinade so all the pieces are covered.
3. Place in the fridge for 1 to 3 hours.
4. Remove chicken from the marinade – save the marinade
5. Heat 1 tbsp oil in a skillet.
6. . Brown the chicken cubes on all sides
7. Add marinade and simmer over medium heat until the chicken is cooked approx 15 minutes.
8. Add red & Green peppers.
9. Simmer 5 minutes longer.
10. Place cooked rice in 8 x 11 casserole dish and pour chicken mixture over the top. Spread evenly.
11. Serve with a nice green salad.

Halibut cut into 1 1/2 inch pieces

1 cup flour

1 teaspoon garlic salt

1 teaspoon black pepper

1 egg yolk

1 cup plus or minus beer

Preheat  deep fryer or pan of oil to 350 degrees.

Combine flour, garlic salt, pepper and egg yolk. Add enough beer to make a thick batter.

Dip fish pieces into batter and deep fry a few at a time in the preheated oil. Fry until golden brown or until internal temperature reaches 145 degrees. Allow oil to return to the proper temperature between batches.

Drain and serve hot withyour choice of dipping sauce or lemon.

Note: This beer batter is also delicious with veggies such as mushrooms, cauliflower, broccoli or zucchini.

Great way to send a “Thank You”

 I just found a nice way to say “thank you” that is far more personal than simply sending flowers.

Cookies by Design is a company that creates freshly baked hand delivered cookie bouquets and gourmet cookies across the US. You can select your gift from their “Thank you” category and because they have licensed designs including Disney, Garfield, NFL and NCAA, every gift can be uniquely personalized. This is a creative and unique way of saying “Thank you” to those special people in your life. It is a great way to send them a gift that says you care.

Check out their Cookies by Design Website. You will be glad you did.

CHICKEN CACCIATORE

1 whole chicken (whole cut into parts)
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

DIRECTIONS

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into small
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.

According to the National Fire Protection Association, between 2003-2006, U.S. fire departments responded to an average of 7,900 home fires involving grills, hibachis or barbecues per year, including an average of 2,900 structure fires and 5,000 outside fires. These 7,900 fires caused annual average of 10 civilian deaths, 120 reported injuries and $80 million in direct property damage.

• Although gas grills are used roughly 1.5 times as often as charcoal grills, they were involved in five times as many fires.  Gas grills were involved in 6,400 home fires, including 2,100 structure fires and 4,300 outdoor fires.
• One-third (33%) of the home structure fires involving grills started on an exterior balcony or unenclosed porch, 18% started on a courtyard, terrace or patio, and 11% started on an exterior wall surface.
• Flammable or combustible gas or liquid was the item first ignited in half of home outdoor grill fires. In 51% of the home outdoor fires in which grills were involved, 56% of the outside gas grills, and 29% of the non-confined gas grill structure fires, the fire started when a flammable or combustible gas or liquid caught fire.

In order to stay safe, the association provides these easy steps to take. You can download these grilling safety tips here. Or watch this video.

• Propane and charcoal BBQ grills should only be used outdoors.
• The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
• Keep children and pets away from the grill area.
• Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
• Never leave your grill unattended.

Charcoal grills

• There are several ways to get the charcoal ready to use. Charcoal chimney starters allow you to start the charcoal using newspaper as a fuel.
• If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the fire.
• Keep charcoal fluid out of the reach of children and away from heat sources.
• There are also electric charcoal starters, which do not use fire. Be sure to use an extension cord for outdoor use.
• When you are finished grilling, let the coals completely cool before disposing in a metal container.

Propane grills

• Check the gas tank hose for leaks before using it for the first time each year. Apply a light soap and water solution to the hose. A propane leak will release bubbles.
• If your grill has a gas leak, by smell or the soapy bubble test, and there is no flame, turn off the gas tank and grill. If the leak stops, get the grill serviced by a professional before using it again. If the leak does not stop, call the fire department.
• If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not move the grill.

Grilling is a simple way to  cook those outdoor meals that taste so good. Just follow these tips and use common sense and you will be able to enjoy the experience and most importantly the food.

Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Ingredients

1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced

Directions

1. In a small pan heat olive oil, sugar and vinegar until sugar melts.

2. Mix all ingredients together and marinate overnight.

3. Drain marinade and enjoy

My family and friends always want more of this chili, especially on a cold day.  It is great in tacos, served on top of greens, in casseroles or soups.

Ingredients

2 cups dry black beans
8 cups water
4 bay leaves
1/2 tsp ground cumin
1 Tb rice wine vinegar
1 tsp tomato puree 
salt to taste
2 Tbs freshly chopped cilantro
1/2 tsp cayenne pepper

Chili sauce
1 can chopped tomatoes (28 oz) drained
1 2/3 cup onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive
1 1/2 tsp ground cumin
1 tsp
2 tsp dried oregano
2 tsp paprika

Directions

For sauce
Reserve the liquid from can of tomatoes.  Braise green pepper,onions and garlic in the oil with cumin, oregano and paprika.  Add the tomatoes and liquid and stew for 30 minutes, until sauce is thickened.  There should be approximately 6 cups.

For Beans
Soak beans overnight in water and rinse and drain.  Add 4 cups of water back and bay leaves and bring to boil. Simmer for 1 to 1 1/2 hours.  add more water if nessary.

When beans have cooked, drain any excess liquid and set aside the bean stock.  Add the beans and 1 cup of the bean stock to the chili sauce and cook for about 30 minutes, until the sauce is thickened.  If it is too thick, gradually add more bean stock until the right consistency is achieved.  Add the 1/2 tsp cumin, vinegar, and chili puree.  Add salt to taste and add the cilantro.  If more “fire” is desired add more cayenne.  Garnish with fresh chopped chilies or cilantro.

Serve with cheese sprinkled over top of hot chili.

Prep Time: 25 minutes
Cook Time: 2 minutes

Ingredients:
2 cups white chocolate chips
2 cups chow mein noodles
few drops of green food coloring
jelly beans or other colorful Easter candy resembling eggs

Preparation:
Cover a baking sheet or pan with waxed or parchment paper. Melt white chocolate chips  in the top of a double boiler or in the microwave (heat 1 minute, stir, continue heating in 10 second increments until melted and smooth.) Stir in green food coloring until the desired green is acheived. Stir in chow mein noodles. With buttered fingers shape mixture into one big nest or individual ones. Place on prepared pan. Refrigerate until firm. Fill with jelly beans or other candy and place on your Easter table.

This is a great recipe to make with kids. They love getting the chocolate all over their fingers and shaping the nests.