I have to admit, I go grocery shopping about three times a week to see what is new on store shelves because stock does change quickly at the major grocery stores. I always like to keep an eye on what is happening in the snack aisles to give you all a glimpse of what is in Canadian stores. Grocery & Specialty Food West is a two-day conference and tradeshow held annually in Vancouver. I attend and get the inside scope.

Top 10 in Grocery for 2018

Grocery & Specialty Foods West included a Top 10 in Grocery judging session that featured local food experts who anonymously evaluated a series of products from the New Product Showcase, based on criteria such as: practicality, packaging, innovation and more. I was lucky to judge last year but was unable to make it this year due to prior commitments, but this is what was chosen in no particular order.

• Best Convenience: Blue Dragon 3 Step Meal Kits  
• Best Health/Wellness: Apple & Eve Vegan Protein Smoothie
• Best Oil: Canada Golden-Pure Cold Pressed Camelina Oil  
• Best Non-Food: CasuGrill
• Best Refrigerated: Egg Bakes Crustless Quiche (Burnbrae Farms)
• Best Condiment/Spread/Sauce: Fatso Hybrid Peanut Butter
• Best Frozen: Monteli Cauliflower Thin Crust Pizza
• Best Beverage: Partake Pale Ale
• Best HABA: Sugar & Spice-Pink Sugar Body Lotion
• Best Sustainable: World Centric Certified Compostable Party Plates

Foodology’s Grocery Picks for 2018

Given that they are so many products out there, here are some of my favourite products that are on store shelves or will be in the near future.

1. Heinz Burger Sauce, Heinz Hot & Spicy Aioli, Heinz Garlic Aioli

Last year we saw Heinz team up with McDonalds to create the Big Mac, McChicken and Filet-O-Fish Sauce for a limited time only. Unknown if they will bring those back, but Heinz is rolling out a burger sauce, hot & spicy Aioli and a garlic aioli which are all very tasty and would go great for any Summer BBQ this year.

2. Oreo O’s

Post is finally bringing back Oreo O’s after 10 years being absent on store shelves in North America. Previously, you could only get this in South Korea.

3. Spam

Besides original spam, less salt and less fat options, there are 4 other flavours bring introduced at different stores – Teriyaki, Mala, Bacon and Garlic. The best place to get your hands on these is at T&T Supermarket.

4. Heinz BBQ Sauce

Step aside ketchup, there are 3 new BBQ sauces in town – Texas, Memphis and Carolina. All with their unique flavour profile, I can see it being very versatile this summer as well, plus the design of the upside down bottle is great to get every bit out of the container.

5. Almond and Walnut Fortified Soy Beverage by Vegemil

This Korean beverage is delicious with its flavours of soy, almond and walnuts. If you are a fan of banana milk or black bran soy milk, you’ll enjoy this. Most likely, you will find thos at Korean Supermarkets like H-Mart or Hannam.

6. Takis

Takis slowly rolled into Canada in June 2017. Checkout what I wrote about their Fuego, Xplosion and Crunchy Fajita flavours. For 2018, they are releasing their Angry Burger. It has a zesty taste, but not spicy at all.

7. KitKat

Lots of new KitKat flavours have launched in Canada and here are all of them available in store shelves:

• Cookie Crumble
• Hazelnut Crunch
• Caramel Crisp
• Green Tea
• Mint Cream and Cookie Smash
• Caramel Burst and Sea Salt
• Espresso Biscuit and Ganache
• Chunky New York Cheesecake 
• Tiramisu

Luckily, I reviewed them all already, so you can check them all out.

8. Chocolate Peanut Butter Cheerios

A great combination of flavours with chocolate, peanut butter and classic cheerios.

Thats my top 8 items to look out for in grocery stores across Canada. I’m super excited about them, so hopefully you get to see them in stores soon.

As I am getting older and the days never seem to slow down, I really value convenience wherever I go. If I can save even as little as 30 minutes, I’m super happy. With Chinese New Year coming up quite soon, entertaining the family with ease can be tricky as lots of symbolic food needs to be made to celebrate the start of a new year.

I am a big fan of Real Canadian Superstore and its selection of authentic brands and products like Rooster brand and T&T items, at a great value. I can find all my dinner ingredients that are fresh and dry like Rooster Brand Dried Flower Mushrooms, bok choy and Chinese rock sugar.  and As well as decor and dish ware all in one place.

My secret indulgence is snacks, so you will always find some sweets at my Chinese New Year celebrations. Each Real Canadian Superstore location varies slightly, but you’ll still be able to find what you’re looking for.

I came to get all the ingredients to create some of my favourite Chinese dishes like Braised Chinese Mushrooms, Sesame Bok Choy, Dumplings and Red-Braised Pork Belly for my dinner.

Over the years, they listened to their customers and expanded their selection of vegetables and fruit like white pomelo.

Chinese New Year Dinner and Symbolism

These are a lot of symbolisms in the food we eat at Chinese New Year that bring us great fortune in the new year. Here are a few of the symbols from the dinner I prepared, and their meaning:

Tangerines/Oranges:

This is one of the most common symbols as tangerines mean wealth and oranges mean luck. Thus, having these around will bring good luck and  fortune in the coming year.

Dumplings:

The shape of a dumpling is similar to ancient gold or silver ingots, thus symbolize wealth.

Pork:

As pig is part of the Chinese Zodiac, it invokes strength, wealth, and abundant blessing.

Rice:

As a staple of any Chinese dinner, this brings fertility and luck.

Bok Choy:

Symbolizes close family ties.

Mushroom:

As mentioned in a lot of Chinese literature, this represents longevity or even immortality.

Box of Harmony

A Candy box aka “Box of Harmony” symbolizes money and sweetness of life. A variety of snacks like nuts, seeds, candy and dried fruits are displayed in the box, but you can arrange it any manner you like.

Braised Chinese Mushrooms and Sesame Bok Choy

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Serves: 8
Prep time: 30 minutes
Cook time: 30 minutes

Ingredients:

• 2 cups (500 mL) Rooster Brand Dried Flower Mushrooms
• 2 cups (500 mL) boiling water
• ¾ cup (175 mL) chicken broth
• 2 tbsp (25 mL) Rooster Brand Oyster Sauce
• 1 tbsp (15 mL) Chinese rice wine (Shao Hsing) or dry sherry
• 2 tsp (10 mL) Rooster Brand Superior Soy Sauce
• 2 tsp (10 mL) Rooster Brand Superior Dark Soy Sauce
• 2 tsp (10 mL) crushed Chinese rock sugar or granulated sugar
• 2 tbsp (25 mL) Rooster Brand 100% Pure Canola Oil
• 2 tsp (10 mL) Rooster Brand 100% Pure Corn Starch
• 2 tsp (10 mL) sesame oil
• 675 g Shanghai bok choy (about 6 heads), halved lengthwise (TIP: if heads are large, cut into
  quarters for even cooking.)
• 2 green onions, thinly sliced diagonally

Instructions:

1. Place mushrooms in large heatproof bowl; add boiling water. Arrange mushrooms stem side up.
   Cover bowl with plastic wrap; let stand until softened, 30 to 45 minutes. Drain; squeeze out excess liquid from mushrooms. Remove and discard stems.
2. Meanwhile, stir together broth, oyster sauce, rice wine, soy sauce, dark soy sauce and sugar in small bowl until sugar is dissolved. Set aside.
3. Heat canola oil in 10-inch (25 cm) skillet over medium-high heat. Add mushrooms; cook, turning often, until lightly browned, 2 to 3 minutes. Add broth mixture; reduce heat to low. Cover and simmer, turning mushrooms occasionally, until tender, 20 to 25 minutes. (If necessary, add water, 1/4 cup at a time, while cooking to prevent mushrooms from drying out.)
4. Stir together cornstarch, 1 tsp sesame oil and 1/4 cup water in small bowl until smooth; stir into mushroom mixture. Cook, stirring constantly, until sauce is glossy, about 30 seconds.
5. Meanwhile, bring large saucepan of salted water to a boil. Add bok choy and remaining 1 tsp sesame oil; cook until tender-crisp, 1 to 2 minutes. Drain.
6. Arrange bok choy in circle along edge of plate with leaves pointing inward; spoon mushroom mixture into centre of circle, over top of leaves. Sprinkle with green onions.

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Red Braised Pork Belly

[tabs tab1=”Red Braised Pork Belly” ]

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Serves: 6
Prep time: 20 minutes
Cook time: 1 hour, 30 minutes

Ingredients:

• 900 g skin-on pork belly
• 2 tbsp (25 mL) Rooster Brand 100% Pure Canola Oil
• 3 tbsp (45 mL) crushed Chinese rock sugar or granulated sugar
• ¼ cup (50 mL) Chinese rice wine (Shao Hsing) or dry sherry
• 3 cups (750 mL) chicken broth
• 2 tbsp (25 mL) each Rooster Brand Superior Soy Sauce and Rooster Superior Dark Soy Sauce
• 1 star anise
• 1 cinnamon stick (2 inch/ 5 cm stick)
• 3 green onions
• 2-inch (5 cm) piece fresh ginger, peeled
• Fresh cilantro, for garnish

Instructions:

1. Bring large saucepan of water to a boil. Add pork; return to a boil. Reduce heat to medium-high; cook 5 minutes. Transfer with tongs to cutting board; let cool enough to handle. Cut into 1-inch (2.5 cm) chunks. Set aside.
2. Heat oil in wok or large (4 L) saucepan over low heat. Add sugar; cook, stirring, until melted and light brown, 8 to 10 minutes. Remove from heat; carefully add rice wine.
3. Stir in pork, broth, soy sauce, dark soy sauce, star anise and cinnamon stick; bring to a boil over medium-high heat.
4. Slice 2 green onions into 2-inch (5 cm) lengths. Add ginger to cutting board; hit sliced green onions and ginger several times with back of knife to lightly bruise and crush. Stir into pork mixture. Reduce heat to medium-low; cover and cook until pork is fork-tender, about 1 hour.
5. Uncover; skim fat from surface of cooking liquid and discard. Increase heat to medium; cook uncovered, stirring often, until sauce is thick and syrupy, 15 to 20 minutes. Discard star anise and cinnamon stick. Transfer pork mixture to serving bowls. Thinly slice remaining green onion; sprinkle over top of pork mixture. Garnish with cilantro.

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Curious what’s at your local Real Canadian Superstore? Visit www.realcanadiansuperstore.ca to see all the items to craft your Chinese New Year dinner.

This blog post was sponsored by Real Canadian Superstore but the opinions are all my own.

Super Bowl LII is on Sunday February 4th, 2018 and that means there is going to be a viewing party at home. Whether you are a planner or decide more last minute, getting together to watch Super Bowl LII revolves around two things – the big game and the food. When I was doing research on the best Super Bowl party snacks, there were 3 ingredients in common – Tostitos tortilla chips, salsa and dips. Simple, easy, and there’s so much you can do with those staple ingredients.

I’ve put together 5 recipes that are quick to prepare and you’ll have ample time to spend with your guests so that your Super Bowl LII party is a touchdown.

Devilled Egg Cups

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Ingredients:

• 24 pieces of Tostitos Scoops!
• 12 eggs, boiled
• 0.5 cups of mayo
• 4 tablespoon of mustard
• 4 pieces of bacon, chopped
• 0.25 cups cheddar cheese, shredded
• 1 teaspoon paprika

Directions:

1. In a pot, bring water and eggs to a boil. Remove from heat and let eggs cook covered for 8 minutes. Remove eggs from hot water and place in an ice bath.
2. Cook bacon in a pan over medium heat until crisp. Drain and cool bacon on paper towel. Finely chop and set aside for garnish.
3. Peel the eggs and cut in half. In a bowl, mash the egg yolks with mayonnaise, mustard, cheddar cheese and paprika.
4. Place egg white halves diagonally in Tostitos chip, fill in with a tablespoon of devilled egg mixture and top with bacon.
5. Serve and enjoy.

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Pig in a Blanket with Salsa Con Queso

[tabs tab1=”Pig in a blanket with Salsa Con Queso” ]

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Ingredients:

• 1/3 cup of Tostitos Salsa Con Queso
• 500g of pork sausage
• 1 pack of puff pastry
• 1 egg
• 1/4 cup of mustard

Directions:

1. Preheat oven to 350F.
2. Unravel thawed puff pastry, spread a thin layer of mustard and Tostitos Salsa Con Queso, and roll up each piece of pork sausage. Cut into bite size pieces.
3. In a small bowl, whisk up an egg and do an egg wash on top of each pig in a blanket.
4. Place in oven for 10 minutes or until golden brown.
5. Remove from the oven and cool.
6. Serve and enjoy.

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Buffalo Chicken Dip

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Ingredients:

• 1 bag of Tostitos Rounds
• 4 cups of rotisserie chicken, shredded
• 1 pack of cream cheese
• 1 cup of hot sauce
• 1 cup of ranch dressing
• 1 cup of blue cheese bits
• 1 sprig of green onions, chopped

Directions:

1. Mix cream cheese, hot sauce, ranch dressing, and blue cheese bits in a glass baking ware.
2. Microwave for 2.5 minutes and stir. Then put back in microwave for another 2.5 minutes or until hot and bubbly.
3. Garnish with chopped green onions, serve with Tostitos Rounds, and enjoy.

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Loaded Tater-Tot Nachos

[tabs tab1=”Loaded Tater-Tot Nachos”]

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Ingredients:

• 0.5 cups Tostitos Salsa
• 0.5 cups sour cream
• 0.5 cups of guacamole
• 1 bag of frozen Tater Tots
• 4 cups of shredded cheddar cheese
• 1 lb of ground beef
• 3 table spoons of taco seasoning
• 6 slices bacon cooked and crumbled
• 1 sprig of green onions, chopped

Ingredients:

1. Preheat oven to 350F
2. Bake tater tots for 25 minutes or until crisp.
3. In a pan, cook ground beef in taco season until cooked. Drain excess oil with paper towels.
4. Layer tater tots, ground beef, and cheddar cheese on a baking tray. Bake for 5 minutes until cheese is all melted.
5. Top with green onions, bacon, guacamole, sour cream and Tostitos salsa.

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Quesadilla

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Ingredients:

• 2 cup of Tostitos Spinach dip
• 4 cups of rotisserie chicken, shredded
• 2 cup shredded cheddar cheese
• 20 corn tortillas

Directions:

1. Preheat oven to 350F
2. Spread of layer of Tostitos Spinach dip, chicken and cheddar between 2 corn tortillas. Repeat 10 times and put onto a baking tray.
3. Bake for 15 minutes until crisp.
4. Serve and enjoy.

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There you have it, five drool-worthy and easy recipes to enjoy while watching the big game. Minimal time spent preparing dishes while maximizing the time spent with friends and family watching the game. We all know that every touch down needs to be savoured.

If you need additional inspiration, head to Tostitos.ca for any difficulty level, time or even any ingredient you have to work with.

This blog post was sponsored by Tostitos but the opinions are all my own.

“What do you think sea air tastes like?” It’s a question that I giggled over with a friend as we waited eagerly in a crowded room of excited whisky tasters above The Blackbird on a rainy Tuesday night. On the table that we stood by, the words sea air, vanilla, peat smoke, cinnamon spice, citrus, lime and coconut were printed on a sign next to a bottle of Bowmore’s No. 1 Malt.

Bowmore, one of the oldest scotch distilleries in the world at 238 years young, recently held a tasting event featuring 4 of their 5 core whiskies. At their promotional tasting event we got the try their 12 year, 15 year and 18 year whiskies along with their No. 1 malt which is an unspecified age. With the selection side by side, we had the lucky opportunity to taste for ourselves whether older whisky really is better.

Bowmore No. 1 Malt

Two special features of this drink: 1) it’s not age specified, 2) it’s aged in first fill casks. In other words, it was the first Scotch, but not the first drink, to be aged in a certain barrel and therefore extracts more flavours from the wood. While there’s no age, it is the youngest and aged at least 3 years. This also means it has retained more of the smokiness than other older bottles. It was sweet, as sweet as straight whisky can be, and had a spicy but not burning after taste. As for sea air, I can’t tell if it was the power of suggestion or if I really smelled and tasted it but there was a hint of something indescribable.

Bowmore 12 Year

Sips were described as “sweet and delicious heather honey and gentle peat smoke.” It’s starkly more subtle than the No. 1. No sweetness or spice jumps out like in the first drink but still quite smoky. As expected, age allows the flavours to start blending.

Bowmore 15 Year

With less smokiness than the 12 year, it seemed like the sweetness and other complex flavours had returned. It tasted more bold and had an extra kick at the end. Unlike the 12, the 15 is aged in both bourbon and sherry casks which is part of where the new flavours came from.

Bowmore 18 Year

Throughout the night, presenters praised how well the 18 goes with desserts. I can see where they’re coming from. The flavours and smokiness are much more balanced than the 12 and at the same time it seemed like I could taste more depth. The drink is subtle but still strong. It would be a very interesting pairing with desserts for those who like rich ones as opposed to super sweet ones. This was definitely the most drinkable and safest pick for a crowd favorite.

Oysters & Whisky?

Speaking of pairings. They served an “oyster luge” at this event. Sounds weird but it’s worth a taste.

As the night came to a close and we sat in old wooden theater seats with scotches in hand, my friend and I discussed our favorites. Mine: the No. 1 and the 15 year. Him: the 12 year and the 18 year. We liked them for different reasons. I liked bolder drinks and he liked them mellow. Whiskies do become more balanced and rounded in flavour as they age. But there are other factors affecting the taste too. In the end, I think it really comes down to personal preference and not solely the age. I must note, we didn’t get to try the Bowmore 25 year. That’s a full 7 year difference.  It could be in a completely different realm of flavour.

Website:
https://www.bowmore.com