Bacon Wrapped Pork with Bok Choy

(NC)—“Gung Hay Fat Choy!” Happy Chinese New Year. This year, on January 23rd, people all over the world will be celebrating, welcoming the Year of the Dragon. The fifteen-day festival is celebrated with singing, dancing, arts and crafts, lion dances and dragon parades.

You don’t have to travel all the way to the Great Wall to take part in Chinese New Year festivities. With a few pantry staples, you can bring the aromas and cuisine of the Far East directly to your home. To add a little international flavour to your dinner table and mix up your regular mealtime routine, consider the Asian-inspired pork tenderloin below. Wrapped in bacon and infused with traditional Asian flavours, this dish offers the look and flavour of five-star restaurant fare but takes mere minutes to pull together.

Bacon Wrapped Pork with Bok Choy

Serves: 4

Prep time: 5 minutes

Cook time: 35 minutes

Total time: 40 minutes

1 lb (500 gr) pork tenderloin

1 tbsp (15 mL) vegetable oil

8-10 slices bacon

8 cups (2 L) baby bok choy, sliced in half lengthwise and washed

1 bottle VH Sweet & Sour Sauce

1. Heat oven to 400?F (200?F); slice tenderloin into 2 pieces. Heat oil in a large sauté pan over medium-high heat and brown the pork, about 7 minutes.

2. Layer 4-5 bacon slices side by side on a cutting board; allow edges to only slightly overlap. Place one piece of pork across the bottom ends of the bacon strips; roll the bacon around the tenderloin and place the wrapped pork seam side down in a baking dish. Repeat with second piece and remaining bacon.

3. Place baking dish in oven and cook until bacon is browned and pork is cooked through, about 30 minutes. Pork should be cooked to an internal temperature of 160?F (70C)?.

4. Pour out leftover oil from sauté pan, add baby bok choy and 2 tbsp (30 mL) water, cover and cook on medium heat for 8 minutes. Add bottle of sweet & sour sauce and heat through, lowering heat to simmer to keep warm.

5. When pork is ready slice and serve with bok choy and VH Sweet & Sour Sauce.

If you’re pressed for time, try VH Steamers Kung Pao Chicken from the company’s line of frozen entrees. Packed with crisp vegetables and Asian-inspired sauces, these flavourful meals are ready in less than five minutes.

Additional recipe ideas are available online at www.vhsauces.ca.

www.newcanada.com

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Sweet and Spicy Cajun Roasted Peanuts

Cocktail Canapés

(NC)—Drop-in guests are the best, but it’s nice to have something on hand to serve with a drink. These dressed up peanuts go perfectly with beer or cocktails. More great recipes can be found online at www.peanutbureau.ca.

Prep time: 5 minutes

Roasting time: 20 minutes

Makes 2 cups (500 mL)

Ingredients:

1 egg white

1/4 cup (60 mL) granulated sugar

1 tsp (5 mL) Kosher salt

1 tsp (5 mL) dried thyme leaves

3/4 tsp (4 mL) each cayenne and garlic powder

2 cups (500 mL) unsalted peanuts

Directions:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper. In a medium bowl, whisk egg white until frothy. Then whisk in sugar and seasonings (if you only have garlic salt, add only 1/4 tsp (1 mL) salt) until blended. Add peanuts and stir to coat.

2. Spread peanuts out on prepared baking sheet. Roast in preheated oven, stirring a couple of times until nuts are golden brown and mixture is barely sticky, 20 to 25 minutes. Taste, adding a little more salt if needed. Cool completely, breaking up nuts as they cool. Store in an airtight container for a couple of weeks.

www.newscanada.com

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BLT Egg Wrap

(NC)—Weekday mornings are a busy time, but investing a few minutes to prepare a healthy breakfast rich in protein will pay off with long-lasting energy for the day ahead. Look no further than the BLT Egg Wrap from the eggs.ca website—full of flavour, it’s a delicious way to start the day. Add grated cheese or a tablespoon (15mL) of salsa for variety.

Prep time: 5 minutes

Cook time: 2 minutes

Makes 1 serving

Ingredients

• Slice chicken or turkey bacon, cooked

• Egg

• 1/4 tsp onion powder 1 mL

• Salt and pepper, to taste

• low-fat flour tortilla

• 2 tsp fat-free mayonnaise 10 mL

• Leaf lettuce

• tbsp tomato, diced 30 mL

Method

Cook the chicken or turkey bacon in non-stick skillet over medium heat or in microwave until crisp; fold in half and set aside. Wipe skillet clean. Whisk together egg, onion powder, salt and pepper, to taste, in small bowl. Pour mixture into skillet; cook, stirring slightly, over medium heat. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, but eggs are still moist. Spread tortilla with mayonnaise. Place lettuce on top; add chicken or turkey bacon, egg and tomato. Fold wrap and serve.

Nutrients per Serving

Calories 230

Carbohydrate 21 g

Fat 11 g

Fibre 2 g

Saturated fat 3 g

Sugar 3 g

Trans fat 0 g

Protein 12 g

Sodium 610 mg

www.newscanada.com

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How to turn your house into the finest steakhouse

(ARA) – With autumn approaching, appetites will soon be craving those big, hearty flavors that warm the soul. Imagine a fireside table topped with a succulent steak and a robust red wine. Think you need to make a reservation at the swankiest steakhouse in town? Think again. With a little effort, it’s easy to recreate a savory steakhouse experience at home.

A number of cattle ranchers are selling premium cuts of meat directly to consumers. Of course, sourcing the meat is only half the battle; the other half is selecting a wine that can hold its own up against a rich, flavorful meal. For the perfect pairing, look to the American West.

“The success of a steak dinner starts with the cut and quality of the beef, but ultimately rests with the preparation,” says Kristin Thornton of The Double R Ranch Co. “We take great pains to hand select and age our cuts of beef, so we also provide our customers with detailed cooking instructions to ensure a great dining experience.”

While there are many ways to prepare a steak, Thornton suggests using The Double R Ranch’s “steakhouse style” for a mouthwatering result. An ideal method for thicker cuts, the steakhouse style involves a quick sear in a cast iron skillet to trap the juices, followed by an oven finish to achieve the desired doneness. Not only does this method give home cooks the perfect steak, but it provides some additional time and space to finish up any side dishes.

The steakhouse method also provides ample time to open a bottle of red wine and let it breathe, and Thornton thinks you can’t go wrong with a big red from California. “Cabernet Sauvignon is a natural complement to a decadent ribeye or tenderloin,” says Michael Martini, Master winemaker at the longstanding Louis M. Martini(R) Winery in California’s Napa Valley. “Its full body stands up to the richness of the cut, and the simplicity of a quality steak provides a remarkable canvas for illustrating the wine’s complexities.”

California Cabernet Sauvignon is relatively easy to find in stores, and many wineries also ship direct to consumers. “The steakhouse experience doesn’t need to have a luxury price tag,” notes Martini, “and just the right Cabernet Sauvignon can cost less than $20 per bottle.”

The Louis M. Martini 2009 Sonoma County Cabernet Sauvignon retails for around $18 and blends fruit from several prestigious vineyards. The result is a well-balanced, multilayered wine with aromas and tastes of red cherry, black cherry, blackberry and fresh sage. An underlying Dry Creek dustiness and subtle herbal notes are complemented by additional layers of chocolate and vanilla, which make for a decidedly complex and food-friendly wine. It can also be used as a terrific sauce for your steak. Here’s how:

Ingredients:
1 1/2 cups barbecue sauce
1 cup Louis M. Martini Sonoma County Cabernet Sauvignon
Kosher salt and freshly ground pepper, to taste

Directions:
In a medium sized bowl, whisk together barbecue sauce, wine, salt and pepper and pour into a saucepot. On the stovetop, bring the mixture to a boil until it thickens. Serve on the side as a dipping sauce.

With the main attractions selected, it’s time to prepare some simple sides like baked potatoes and steamed veggies to accompany the meal. Then, break out the fine linens and china, light the fire or a few candles, and your steakhouse transformation is complete.

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BBQ Jerk Chicken

(ARA) – At any occasion, a barbecue birthday party or a casual dinner at home, eating together with friends and family should be fun and tasty.

Pizza is an American staple that can be uniquely customized for any palate and season. From favorite toppings to the most interesting pizza personalities, the Boboli(R) Pizza Survey tapped into more than 1,000 Americans’ preferences and uncovered pizza penchants across the country.

Eat Your Vegetables
Farmers markets, grocery stores and backyard gardens abound with a plethora of vegetables for topping a pizza. Indeed, 76 percent of Americans agreed it’s hard to make everyone happy when choosing what to put on their pies. Though the number one favorite pizza topping is pepperoni (64 percent), veggies like mushrooms (52 percent), onions (40 percent) and peppers (37 percent) won some votes from respondents. Surprisingly, 29 percent of young adults ages 18 to 24 like a dose of healthy spinach on their pizza, compared to just 17 percent of those 25 and older.

While it may be difficult to decide on pizza toppings, the foundation of a pizza is an element most can agree on, as 43 percent of Americans believe the crust is the most important part of the pizza, followed by sauce (23 percent), toppings (21 percent) and cheese (13 percent). The majority also agrees that customization is key to making pizza at home; more than one-third (36 percent) of respondents said choosing toppings and sauces is the best part, while 22 percent prefer to pile it on and use as many toppings as they like.

Pizzarazzi
Lady Gaga wore a dress made of meat, and Americans agree (36 percent) she would dress her pizza most interestingly, too. Not to be outdone, Bear Grylls (23 percent), Charlie Sheen (18 percent) and Michelle Obama (17 percent) would also make interesting pizzas, while Snooki received only seven percent of votes, despite her recent residence in Italy.

Thinking Outside of the (Pizza) Box
Only one percent of Americans are getting the most out of their grills and enjoying the flame-fresh taste of grilled pizza, despite pizza’s status as one of America’s most popular foods. To grill pizza at home, simply follow these steps:
* Grill Boboli Pizza Crust 2-4 minutes per side, over medium low heat.
* Remove crust and pile on your favorite, pre-cooked toppings, such as grilled veggies.
* Grill pizza for 8-10 minutes until crust is golden.

Boboli Pizza Crusts allow Americans to enjoy all their pizza topping preferences and get creative in the kitchen. The versatile crusts, available in eight-inch and 12-inch sizes and Original, 100 percent Whole Wheat and Thin Crust options, offer endless customization ideas, and can even be used to create sweet dessert pies. Boboli 100 percent Whole Wheat Pizza Crusts provide 38 grams of whole grains per serving.

For more information, including pizza ideas, visit www.Boboli.com. Try these fun recipes from Boboli:

Very Vegetarian Pizza

Ingredients:
1 12-inch Boboli(R) Whole Wheat Pizza Crust
1 15-ounce package Boboli(R) Pizza Sauce
1/4 small red onion, diced
1/4 small zucchini, thinly sliced
1/2 red bell pepper, thinly sliced
1 cup low-fat mozzarella, shredded
3 or 4 white button or cremini mushrooms

Directions:
Preheat the oven to 450 degrees. Place the pizza crust on a baking sheet and spread the sauce over the crust, leaving a 1/2-inch border around the edge. Slice the mushrooms into thin pieces. Layer the crust with the vegetables and cheese. Bake for 10 to 12 minutes until the cheese is bubbly and light brown around the edges.

BBQ Jerk Chicken

Ingredients:
1 12-inch Boboli(R) Original Pizza Crust
1 teaspoon extra-virgin olive oil
1 chicken breast, grilled
2 green onions, grilled and sliced 1-inch long
1/2 cup canned whole kernel corn, drained
1/2 cup canned black beans, drained and rinsed
1/4 cup pineapple tidbits, drained
Salt and pepper to taste
3/4 cup bottled Jamaican Jerk sauce
1/2 cup Mozzarella and Provolone mix
1/2 cup Cheddar cheese, grated
1 tablespoon Parmesan, grated

Directions:
For grilling: Preheat grill for 10 to 15 minutes. Brush a dash of olive oil on each side of the crust. Grill crust 2 to 4 minutes on each side. Remove from grill. In a bowl, mix grilled chicken, grilled green onions, corn, beans, and pineapple tidbits. Salt and pepper to taste. Spread Jamaican Jerk sauce on pizza. Add cheese. Top with chicken vegetable mixture, and Parmesan. Place pizza back on grill to warm for 8 to 10 minutes or until cheese is melted. Slice and serve.

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Grilled Pesto Potato Salad

(ARA) – Surprise and delight the family by combining two summertime favorites – grilling and potato salad – into one to create unique flavors and a new star side dish. Cooking potatoes on the grill adds a smoky flavor to these vegetables. Another twist to this traditional potato dish is switching up the potato type. Try Russets, reds, fingerlings, blues, purples, yellows or whites tonight.

It’s no wonder potatoes are America’s favorite side dish – they’re naturally delicious and nutritious.

* At just 110 calories, potatoes are packed with essential vitamins and minerals. In addition to providing a good source of potassium, a medium-size (5.3 ounce) skin-on potato has almost half your daily value of vitamin C (45 percent), and has absolutely no fat, sodium or cholesterol.

* Pound for pound, potatoes are also still one of the least expensive items in the produce department. One serving – a medium potato – will set you back only about 25 cents.

* Potatoes are a key part of the vegetable section of the new United States Department of Agriculture (USDA) MyPlate guidelines. Potatoes are specifically recognized as a vegetable selected to meet the critical need for more potassium and are included multiple times in sample MyPlate menu plans.

* You can lose the weight, without losing the potatoes. Potatoes can be a part of a weight loss program, according to research released by the University of California, Davis and the National Center for Food Safety and Technology, Illinois Institute of Technology, in October 2010.

With no stove-top or oven required, this Grilled Pesto Potato Salad recipe is easy to prepare and is guilt-free at just 210 calories per serving. With 784 mg of potassium, it also packs nearly 20 percent of your daily value of the essential mineral – more than a banana.

Grilled Pesto Potato Salad

Prep time: 20 minutes
Cook time: about 15 to 20 minutes

Ingredients:
3 pounds medium-size red potatoes
Olive oil cooking spray
1/3 cup white or golden balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
3 cloves garlic, minced
Freshly ground pepper to taste
1/3 cup shredded Parmesan cheese
1/4 cup finely minced fresh basil
1/4 cup toasted pine nuts (optional)

Directions:
Place potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.

Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave. When cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil spray.

Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove from grill and let cool. Cut into bite-size pieces and place in a large bowl. Whisk together vinegar, oil, salt and garlic; pour over potatoes and toss lightly to coat.

Season with pepper, then cover and refrigerate until ready to serve. Just before serving, toss with Parmesan cheese and basil, then sprinkle with pine nuts.

Makes 8 servings.

Nutritional analysis per serving: Calories: 210, Fat: 8g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 230mg, Potassium: 784mg, Carbohydrates: 29g, Fiber: 3g, Sugar: 2g, Protein: 5g, Vitamin A: 2 percent, Vitamin C: 60 percent, Calcium: 8 percent, Iron: 8 percent

Visit www.potatogoodness.com to see more healthy potato salad recipes, how-to videos and potato nutrition information.

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Southwestern Chicken and Rice Salad

(ARA) – When it comes to your heart, what you eat matters, but that doesn’t mean having to fill your plate with bland foods. Getting your family to eat with their hearts in mind can be both fun and delicious.

Make sensible eating a family affair with a fresh and flavorful recipe from Buddig lunchmeats and these heart-healthy tips from the American Heart Association:

* Set a good example. Parents who make sensible food choices and lead active lifestyles can help their children develop healthy habits.
* Start with simple changes. Eliminating one or two cookies a day and adding 30 extra minutes of exercise or play time makes a big difference.
* Choose protein sources with less saturated fat and cholesterol. Lean meats, skinless poultry and fish and fat-free or low-fat dairy choices are best.
* Keep fruits and vegetables handy for snacking and include with every meal. New USDA guidelines recommend filling half your plate with nutritious fruits and vegetables.
* Make dinnertime family time. When everyone sits down together to eat, there’s less chance of children eating the wrong foods or snacking too much. Plus, everyone gets the added bonus of shared time together.

Making healthy food choices that your family will love is a snap; just look for heart-healthy options like Carl Buddig Deli Cuts, which, on selected varieties, feature the American Heart Association heart-check mark certification. Here’s a great-tasting recipe sure to tip the scales in your favor:

Southwestern Chicken and Rice Salad

Ingredients:
3 cups cooked rice
1 (12-ounce) package Deli Cuts Rotisserie Chicken cut into bite-size pieces
1 medium-size red bell pepper, cored, seeded and diced
1 large yellow bell pepper, cored, seeded and diced
2 jalapeno chiles, cored, seeded and minced
1 small red onion, finely chopped
1/2 teaspoon chili powder
1/4 teaspoon pepper
6 tablespoons reduced-fat Italian salad dressing
3 tablespoons finely chopped fresh cilantro

Directions:
Spoon rice into a large salad bowl. Add chicken, red bell pepper, yellow bell pepper, chiles and onion. Toss gently but well. Stir together chili powder, pepper and Italian dressing in a cup. Pour over salad ingredients. Toss gently but well. Sprinkle on cilantro. Makes 6 (1 1/3-cup) servings.

Nutritional information: 233 calories per serving; 4 grams total fat; 13.5 grams protein; 35 grams carbohydrates; 20 milligrams cholesterol; 1.1 grams dietary fiber and 640 milligrams sodium.

Products displaying the American Heart Association heart-check mark must meet criteria for saturated fat and cholesterol.

To learn more about the heart-check mark and the small changes you and your family can make for healthier eating, visit the American Heart Association at www.heartcheckmark.org.

For more recipes and information about lean, heart-smart deli meats, visit www.buddig.com.

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Bourbon Bacon Apple Tarts

Last week I had a wine tasting party with some friends and family.  The idea of throwing a wine tasting party started about a year ago when I was invited to a friend’s party.  Each month the group of friends will pick a different Country to them the party after (such as France, Italy, Spain, etc.).  In the past I have been to a couple different parties for Italy and a couple for France.  Those are so easy to throw after all and to coordinate with delicious appetizers and snacks.

To mix it up this time I decided to do Animal-Themed, meaning everyone who attends must bring a bottle of wine with an animal on the label, if they choose to drink that is.  It was a fun idea to mix things up!  It resulted in many different Countries and types of wine – someone even brought Champagne.  It was perfectly lovely!

So since I throw a party maybe once or twice a year, I like to go all out when I do.  This year, for one of the appetizers I decided to make Bourbon Bacon Apple Tarts with a Bourbon Whipped Cream.  I mention this because everyone at the party was raving about them.  They were truly an instant hit!  The recipe is available on Foodnetwork.com and is from Chef Brian Boitano.  Yes, Brian Boitano. Not only is he an amazing ice-skater he makes out-of-this-world amazing food!  I suggest you go there – now – and check it out!

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Mini Beef Wellington

About a year ago I watched an episode of Five Ingredient Fix and found a perfect party appetizer recipe!  Claire Robinson is the host of the show and this day she made Mini Beef Wellington.

The wonderful thing about the recipe is the simplicity.  Yes, it only has five ingredients to it (salt and pepper are freebies):

• 2 tablespoons olive oil
• 2 pounds beef tenderloin, cut into 24 (1-inch) cubes
• Kosher salt and freshly ground black pepper
• 10 ounces cremini mushrooms, stemmed and finely chopped
• 1 large shallot, finely chopped
• 2 sheets frozen puffed pastry, thawed

Preheat oven to 400*

It’s a pretty simple recipe.  You brown the beef tenderloin until the beef is simply seared, then remove.  You do not want to overcook as it will bake in the oven as well!  Next in the same pan the beef was cooked you saute the mushrooms and shallots.  This is where I like to add a sixth ingredient – white wine! I deglaze the pan with it and it adds a nice depth to the dish.  After you have cooked the beef and mushroom/shallot mixture you cut the puffed pastry into 24 squares, 12 on each sheet.  Next you place a piece of the beef and the mixture on a square of pastry and fold to secure.  You bake the little beef packets from heaven until they are golden brown.

Fabulous!!

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Get this–there’s a new “Dinner Spinner” iPhone app from Allrecipes.com, the world’s #1 food site. 

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• Search for meal ideas from thousands of Allrecipes.com’s most popular recipes
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Allrecipes’ Dinner Spinner also lets you share recipes with home cooks just like yourself for affordable and convenient meal solutions.

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