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In appetizer

Easy Baked Turkey and Cheese Pastry Ring

With the holidays, I am sure you have lots of potlucks and perhaps even hosting people in your home. Since there is so much to do, here is a quick appetizer to put together that is simple and will easily wow your friends and family.

For myself, juggling work, a social life, a food blog, and a little baby on the way, it really doesn’t leave me much time to cook up a storm, so I love making things that have few ingredients and takes 30 minutes or less.

We avoid ordering take out for our family gatherings as we like to make everything at home. It just makes everything a bit more homey and made with love.

When Grimm’s Fine Foods sent us a variety of sliced meats and cheeses, I knew I had to make a baked pastry ring since I’ve always wanted to make and eat one. They are from Langley, BC and specialize in offering high quality meat products, cheeses, tortillas, wraps and other snacks. Grimm’s Fine Foods has been around since 1951 and their integrity and commitment to quality never wavered. You can find their products at  local grocers and retailers like Buy-Low Foods, Costco, Sobeys, IGA Marketplace, Save on Foods, and many others.

Grimm’s Fine Foods has been very active in the community and is always looking for ways to give back. They let us choose a charity of our choice for them to donate $500 worth of product to a food bank or charity of our choice. I chose the Union Gospel Mission as they work hard to provide meals, education, shelter, safe and affordable housing, drug and alcohol recovery programs, and support services to those struggling with homelessness and addiction in the Metro Vancouver area and city of Mission.

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Serves 4-6

Ingredients:

  • 1 can of crescent roll dough (8 rolls)
  • 1 pack of Grimm’s Fine Foods Tuscan Style Turkey Breast (150g)
  • 1 pack of Grimm’s Fine Foods Medium Cheddar Cheese, shredded (170g)
  • 2 tablespoons of dijon mustard
  • Egg wash (1 egg and a table spoon of water combined and mixed)
  • Pinch of salt and pepper
  • 0.5 cup of marinara sauce
  • Pinch of Italian seasoning (optional)

Directions:

  1. Preheat the oven till 350˚F.
  2. Prepare crescent roll dough and separate into individual triangles.
  3. Place a small bowl in the centre and arrange the triangular crescent roll dough in a ring around the bowl. Make sure the dough overlaps and has a 2 inch area to put ingredients on top.
  4. Spread dijon mustard on the crescent roll dough and layer with turkey breast slices and shredded cheddar cheese.
  5. Flip the sharp corner of the triangle until you can tuck it under the bottom of the dough and repeat until all triangles are folded.
  6. Apply your egg wash, salt + pepper and Italian seasoning on top of the pastry ring.
  7. Bake for 30 minutes until golden brown.
  8. Serve with marinara sauce in a bowl in the centre of the pastry ring and enjoy.

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With similar ingredients, you can also make ham and cheese pinwheels too with a quick swaps of a few ingredients. Since I grabbed a few more items from the store, I thought I might as well give this a try too.

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Makes 12 pieces

Ingredients:

  • 1 sheet of puff pastry, defrosted
  • 1 pack of Grimm’s Fine Foods Black Forest Ham (150g)
  • 1 pack of Grimm’s Fine Foods Medium Cheddar Cheese, shredded (170g)
  • 4 tablespoons of dijon mustard

Directions:

  1. Preheat the oven till 350˚F.
  2. Unroll puff pastry sheet.
  3. Spread a thin layer of dijon mustard on puff pastry
  4. Add shredded cheese and black forest ham on top.
  5. Roll into a tight log.
  6. Cut into 1cm discs
  7. Bake for 20 minutes until golden brown.
  8. Serve and enjoy.

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Enjoy these two recipes as it will give you more time to spend with friends and family rather than slaving away in the kitchen. Happy Holidays from the Foodology family.

This blog post was sponsored by Grimm’s Fine Foods but the opinions are all my own.

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In appetizer

DIY Rice Rolls For Bacon Lovers

The best dinners are those that are interactive and surrounded by friends. My friend was telling me about how her coworkers were adding in bacon for their twist on Vietnamese Rice Roll wraps. It sounded like a great idea, so we decided to make it at my place for our usual Saturday night hangouts. Mostly it was healthy, but its up to you to control your bacon intake. hahaha. Sadly, I have no self control.

What I love about this is that it’s just minimal prep work and then you get a fun meal out of it. If you have kids, they will definitely enjoy putting their meal together. Plus, who doesn’t love bacon? You just need the rice rolls and then you can get creative with whatever ingredients you want inside. You can do all julienned veggies and bacon or you can add some vermicelli noodles like we did to balance it all out.

I like my bacon crispy so we got different types of bacon and cooked them in the oven as we prepared the rest of the ingredients. My favourite was the Sweet Ghost Pepper Bacon from President’s Choice as it added a kick of flavour.

Off into the over it goes. We had so much bacon that it barely fit on my cookie sheets. Once you have everything ready, it’s time to get the dinner started! I love that no matter what ingredient combination that you have in the rice roll, it tastes very fresh.

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Makes enough for 4 people

Ingredients

  • 1 package of rice paper
  • 1 package of bacon (or 2 if you really love bacon.)
  • Green Leaf Lettuce
  • Vermicelli noodles
  • 1 Avocado
  • 2 Red Peppers
  • 1 Cucumber
  • 1 bunch Cilantro
  • Bean Sprouts

Directions

  1. Cook bacon as per package instructions and set aside. Best if bacon is crisp.
  2. Place a pot of water on the stove and bring to a boil. Boil rice vermicelli noodles as per package instructions. Drain noodles and run cold water over the noodles. Drain as much waster as possible and set aside.
  3. Clean and slice red peppers and cucumbers in long julienne strips.
  4. You need to wet the rice paper before wrapping. We have a shallow bowl with hot water to dip them in for half a second.
  5. Add in your ingredients and roll it up like a burrito.
  6. Eat and enjoy.

Tip: You can also add some hoisin sauce, or sriracha, or peanut sauce to go with the rice rolls for added taste.

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In appetizer

Easy and Quick Mediterranean Nacho Bar

Did you know, it is estimated that Americans watching the Super Bowl typically eat 2,400 calories during game time?

As Sabra Canada is the official dip of the NFL, what better way to enjoy the game with something different. A healthy alternative is to create a fun interactive Mediterranean Nacho Bar for those who want healthier game day snack. With more dietary restrictions among my friends and family, this is great to have for everyone to nibble on.

There are many ways to craft this Mediterranean Nacho Bar for your guests with your favourite veggies and dips.

Hummus is gluten-free and it made of chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. One of my addictions that I add into my meals.

Some common Mediterranean flavours are – basil, cucumbers, dill, fennel, feta cheese, garlic, honey, lemon, mint, olive oil, oregano, and yogurt to recreate that coast flavour profile. Or you can always mix and match ingredients you enjoy.

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Ingredients:

  • Pita Chips
  • Hummus
  • Asparagus
  • Broccoli
  • Cherry tomatoes
  • Chopped zucchini
  • Olives
  • Crumbled Feta
  • Pepperoncinis
  • Grilled Chicken

Directions

  1. Assemble items on a platter and serve.
  2. Refill when needed.

Preparing the grilled chicken:

  • Cut chicken into strips.
  • Season with Italian seasoning and olive oil.
  • Grill at around 400F for 4.5 minutes each side. You want to get the grill hot so the chicken doesn’t stick to it.

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If you’re looking for other fun quick easy recipes with Hummus, check out sabradips.ca for more inspiration.

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In appetizer

Soy Stained Devilled Eggs and Dungeness Crab from Egg Farmers of Canada’s Chef Ambassador Trevor Bird

Egg Farmers of Canada invited me to an evening celebrating local eating. While food trends may come and go, eggs are always in style and in season. And, to celebrate the bounty of Canadian produce, Egg Farmers of Canada’s Chef Ambassadors have come together to create a sophisticated menu pairing eggs with regional ingredients from across the country. Chef Trevor Bird put together an Soy Stained Devilled Eggs and Dungeness Crab and it was amazing. Best devilled egg I’ve ever had. The success of this recipe also depends on what kind of eggs you use, I personally love Born 3 Eggs or Country Golden Yolk Free Range Eggs.

Soy Stained Devilled Eggs and Dungeness Crab

Prep Time: 20 minutes
Serves 8

Soy Stained Eggs:

  • 4 eggs
  • 1 cup (250 mL) soy sauce
  • 1 cup (250 mL) rice wine vinegar
  • 2 tbsp (30 mL) Sriracha sauce
  1. Boil water; place eggs in water and cook for 12 minutes. Remove and chill in ice bath.
  2. Peel eggs. Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in refrigerator for 2 days. Remove and cut in half.

Dungeness Crab Filling:

  • 4 egg yolks (removed from soy stained eggs)
  • 4 green onions, grilled and sliced plus extra for garnish
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 mL) rice wine vinegar
  • 4 tsp (20 mL) mayonnaise
  • 1 squeeze lime juice
  • 4 tsp (20mL) crab, picked
  • 1 pinch salt
  1. Mix all ingredients together and fill in the stained egg halves.
  2. Top with a slice of grilled green onion.

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In appetizer

Finding Sustainable Canned Seafood in Grocery Stores

Today is Earth Day (April 22) and one important thing we can’t forget is that our planet should be celebrated, honoured and protected every day. Two-thirds of our planet is covered by oceans and are home to some of the most incredible creatures on Earth.

They also play a critical role in regulating our climate and feeding the world. Taking care of our oceans can be as simple as thinking more critically about where our seafood comes from and how to buy it more responsibly. As consumers, we make a choice by having our purchasing dollars make a stance in what we believe in. 

Ocean Brands makes that choice easier for Canadians with their Gold Seal sockeye salmon and Oceans Pole & Line tuna.  These products proudly carry the Marine Stewardship Council (MSC) label, demonstrating they are from a sustainably managed fishery. 

MSC is an international non-profit that works with scientists, fisheries, seafood producers and brands around the world to advance sustainable fishing and to safeguard the health of our oceans. This council was created to address and reverse the problem of unsustainable fishing.

The blue MSC label on products guarantees they meet the most credible standard in the world. Seafood with the label can be found at retailers and restaurants across Canada from Loblaws to even McDonalds for their Fish-o-Filet.

Tuna Salad Appetizers

One of the easiest things to make at home is a tuna salad appetizer for guests. Simple 2 bites for any occasion.

  • 1 can Flaked Light Tuna
  • 13 crackers
  • 3 tablespoon Mayo
  • 1 tablespoon Mustard
  • 1 teaspoons Cayanne pepper
  • Pinch of Salt and Pepper
  • Pinch of Italian seasoning on top (optional)

You can always incorporate other ingredients into it like onions and celery for added crunch. It’s a very flexible item to create. You can even turn it into a sandwich if you wanted to for lunch.

Gold Seal Sockeye Salmon

Pole & Line Flaked Light Tuna in Water

Pole & Line Chunk Light Tuna in Water

If you’re looking for fresh seafood, you can spot this logo or the Ocean Wise logo, a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. They also work directly with local restaurants, markets, food services and suppliers to ensure that they have the most current scientific information and help them make ocean-friendly buying decisions.

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In appetizer

Crispy Sesame Rice Cake with Tuna Tataki

These crispy rice cakes are drizzled with soy-ginger dipping sauce are topped with fiery sriracha mayo and perfectly seasoned Tuna Tataki. They’re delightful as appetizer bites served at cocktail parties and get-togethers. I was at a President’s Choice event and they showed us how to make this awesome appetizer.

It’s super simple and I wanted to share it with all of you.

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Serves: 12

Ingredients:

  • 1 cup (250 mL) Sticky Rice, rinsed
  • 1-½ cups (375 mL) water
  • 1-½ tsp (7 mL) mirin (Japanese rice wine)
  • ½ tsp (2 mL) Seasoned Rice Vinegar
  • ½ tsp (2 mL) each granulated sugar and salt
  • ¼ cup (50 mL) vegetable oil
  • 1 pkg (112 g) PC Tuna Tataki, thawed
  • ¼ cup (50 mL) PC Sriracha Mayo Sandwich Spread
  • 2 tbsp (25 mL) sesame seeds
  • 1 green onion, thinly sliced on the bias

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Preheat oven to 325°F (160°C). Combine rinsed rice, water, mirin, vinegar and sugar in medium saucepan; bring to boil over medium heat.

Reduce heat to medium-low, cover and cook 18 minutes. Remove from heat; stir in salt. Spread rice out in large, wide-bottomed bowl; let cool completely.

Wet hands with water, keeping small bowl of water nearby for dipping fingers (easier to work with rice). Divide rice mixture in half and place each on a large square of plastic wrap; roll each into a log about 6 inches long, using plastic wrap as guide to help roll and form shape. Pinch ends tightly to ensure rice is compact. Refrigerate for an hour until firm.

Remove plastic wrap; using sharp knife (wet knife blade with water, if easier), cut each log into 6 even rounds.

With wet hands, press and shape into total of 12, 1/2-inch thick cakes. Sprinkle cut sides of cakes with sesame seeds, pressing gently to adhere.

Heat oil in medium skillet over medium-high heat; sear cakes, in batches and turning once, 3 or 4 minutes per side or until golden.

Transfer cakes to parchment paper-lined baking sheet. Bake until crispy, 8 to 10 minutes.

Let cool 10 minutes; drizzle cakes with accompanying Tataki sauce.

Cut larger slices of tuna as necessary to make 12 evenly-sized pieces. Top each cake with 1 tsp of the Sriracha Mayo and the tuna. Garnish with green onions.

That’s it, super simple and your guests will love these appetizers.

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