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A salad that is so very healthy and tasty, itll have you going back for more...

Serves (6)
Prep: 10 mins. |
Set time: 30 mins.

Posted by Sandra

INGREDIENTS

***Salad
- 2 heads of broccoli (flowerets only) – cut into bite-size pieces
- ¼ cup raisins
- ¼ cup green onion, finely chopped

***Dressing
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste

***Last-minute additions:
- 2 strips bacon, sliced, then browned
- 2 tablespoons toasted sunflower seeds

METHOD

In a small bowl, combine mayonnaise, vinegar, sugar, garlic powder, and pepper. Blend together until smooth; set aside for flavors to meld.

In a medium dry skillet heat to medium heat, and add the sunflower seeds and toast just a couple of minutes just until fragrant (do not burn). Remove to a small bowl and set aside. In the same skillet raise temp. to medium-high, add the bacon slices and cook until crispy. Remove and let cool on paper-towel covered plate.

In medium bowl, combine all salad ingredients and pour dressing onto broccoli mixture. Toss salad to combine, and refrigerate 30 minutes prior to serving.

Just before serving, finely chop the bacon into small bits, and add to mixture, along with the sunflower seeds. Toss the salad, serve, and enjoy!

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This recipe is easy peasy Applewood Cheesey!  The Hot n Smoky Cheese and Tomato Wraps are easy to put together and full of flavour.  You could vary the recipe in all sorts of ways as long as it includes cheese.

This is my third recipe for the Applewood Spreadable Blogger Competition, check out the Kale, Pumpkin and Smoked Cheese Tart and Smoky Celeriac and Apple Remoulade.


Hot n Smoky Cheese and Tomato Wraps
6 large tortillas or wraps
350g/12oz Applewood Smoked or mild cheddar, grated
100g/6oz Applewood Spreadable 
200g chorizo
15g fresh coriander, chopped
2 spring onions
3 large vine ripened tomatoes
1 red chilli

First make the salsa
1. Deseed and chop the tomatoes and place in a bowl.  Finely chop the spring onions, deseed and finely chop the chilli, add to the tomatoes and set aside.


2. Skin and chop the chorizo, fry it gently in a non-stick pan without oil until the sausage pieces start to char at the edges and the oil starts to run.
3. Lay out the tortillas and spread with the Applewood Spreadable, divide the chorizo between the 6 tortillas, laying it in a line down the middle.
4. Top the chorizo with the salsa, grateed Applewood Smoked Cheese (keeping some aside to top the finished dish) and chopped coriander.

5. Roll up the Tortillas, cut in half and layer them up in an ovenproof dish.  Top with the remaining grated cheese.



6. Bake at 200C/400F for 15 minutes until heated through and the cheese has melted.  Serve hot with salad.


I was provided with samples of Applewood Spreadable, Applewood Smoked Cheese and a hamper of other ingredients.  I was not paid for this review and all opinions are my own.

This is a fabulous recipe to also change up with using halibut shrimp, crab, turkey, and cooked n shredded meats of any type, including burger...

Servings: (6)
Prep Time: 15 mins. |
Cook Time: 30 mins.

Posted by Sandra

INGREDIENTS

4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas

METHOD

Preheat oven to 350 degrees.

Shred cooled chicken using two forks, and set aside.

In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).

Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.

In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.

Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.

Bake for 30 minutes. - Enjoy!


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A super hearty meal that is without a doubt feisty with a fiesta style in a snap!

Servings: (6 to 8)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)

Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro

--Prepared steamed brown rice

METHOD

Note: Start the rice about an hour prior to serving.

Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.

To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!

Chickpeas are so versatile to cook with in the kitchen so cooking a minted chickpea recipe is a real delight to do.

Chef Jeenas minted chickpeas are a great accompaniment to a fresh crispy piece of bread, mashed potatoes, rice or even with a salad.

The chickpeas are soft and freshly cooked with a light tomato flavour, herbs and mint with the zucchini, mushrooms and carrots are wonderful.

The carrots have a crunchy bite in this recipe but if you prefer are more softer carrot flavour and bite then you can half cook the carrots in boiling water before adding to the pan.

Chefs minted chickpea recipe is a very healthy recipe to cook being packed with vitamins, minerals and fibre and being very low in fat.

This recipe is also gluten free and vegan too.

Follow the easy step by step pictures in this recipe for an easy guide of how to cook minted chickpeas.