Lemon Strawberry Yogurt Shake & Strawberry Lemon Crush

LEMON STRAWBERRY YOGURT SHAKE

Ingredients

2 cups frozen vanilla yogurt, softened
1 cup halved fresh or frozen strawberries 
1 tsp grated lemon rind
 1/4 cup lemon juice 
4 whole fresh or frozen strawberries

Preparation

In blender, put yogurt, strawberries, lemon rind and lemon juice until smooth. Garnish each serving with a strawberry.

STRAWBERRY LEMON CRUSH

Ingredients

• 1 cup hulled strawberries
• 1/2 cup granulated sugar
• 1/2 cup lemon juice
• 1-1/2 cups cold water
• Ice cubes
• 2 unhulled strawberries or mint sprigs

Preparation

Place hulled strawberries in blender or food processor. In bowl, combine sugar, lemon juice and 1/2 cup of the water, stirring until sugar dissolves. Add to berries; puree gradually adding remaining water, until mixture is smooth.

Serve over ice cubes in tulip-shaped glasses and garnish with unhulled berries or mint.

Scotch Eggs ... all things British

Letting the eggs come to room temperature before boiling is important for even cooking and to prevent cracking. This recipe yields seductively runny centres, but if you prefer firm yolks, boil the eggs for 9 minutes instead of 6.

8 large eggs at room temperature
1 lb lean ground pork
3 green onions, chopped
1 tsp chopped fresh thyme
1 tsp salt
¼ tsp cayenne pepper
Flour for coating (approx. 1 cup)
3 eggs lightly beaten with 1 tbsp milk, to make egg wash
Panko (Japanese) breadcrumbs for coating (approx. 2-3 cups)
Vegetable oil for deep-frying
Dijon or grainy mustard and sea salt to serve

1. Bring a large pot of salted water to a boil. Carefully add 8 eggs and simmer for exactly 6 minutes. Immediately transfer eggs to a bowl of ice water to stop them from cooking. Let sit.

2. Meanwhile, in a mixing bowl, combine pork, green onions, thyme, salt and cayenne. Divide mixture into 8 equal balls. Flatten each ball to 4"-5" diameter discs.

3. Carefully crack each boiled egg's shell and peel under running cold water. Place 1 egg on a pork disc and wrap in pork, gently sealing until egg is fully covered. Repeat with remaining eggs and discs.

4. Roll each covered egg in flour to lightly coat, dip in egg wash then roll in panko crumbs until coated. Repeat each step for each egg to give a double coating. Set coated eggs aside.

5. Fill a large pot with enough oil to cover eggs and heat over medium-high to a temperature of 350⁰F. Add eggs in batches and fry 6-7 minutes., or until golden.

6. Transfer to a baking sheet lined with paper towel to cool slightly.

7. Serve eggs warm with Dijon or grainy mustard and a sprinkling of sea salt.

8. Refrigerate any uneaten eggs and enjoy cold the next day.

Perfect for a Ploughman's Lunch with a chunk of cheese, pickled onions, gherkins, baguette and Branston Pickle!!

Victoria Day Weekend!!!!! Campfire Banana Splits

INGREDIENTS

• 
  
• 6 large bananas, unpeeled, stems removed
• 2 cups semisweet chocolate chips
• 1 (10.5 ounce) package miniature marshmallows

• 
  

  DIRECTIONS
  
  
  1. Preheat the grill for high heat.
  2. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
  3. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
  4. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
  5. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

Mother's Day - Mini Mushroom and Sausage Quiches

Ingredients

• 8 ounces turkey breakfast sausage , removed from casing and crumbled into small pieces
• 1 teaspoon extra-virgin olive oil
• 8 ounces mushrooms, sliced
• 1/4 cup sliced green onions
• 1/4 cup shredded Swiss cheese
• 1 teaspoon freshly ground pepper
• 5  eggs
• 3  egg whites
• 1 cup 1% milk

Directions

1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray.
2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese, and pepper.
3. Whisk eggs, egg whites, and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

Easy enough to let the children help!!!

Chicken Tostada - Cinco de Mayo!!

Ingredients

• 6 (8 inch) flour tortillas
• 1 (15 ounce) can black beans, rinsed and drained
• 2 teaspoons chili powder, divided
• 1 teaspoon ground cumin, divided
• 1/2 cup salsa
• 3/4 pound skinless, boneless chicken breast halves - cut into strips
• 2 cups finely chopped tomatoes, drained
• 1 cup chopped onion
• 1 1/2 cups shredded Cheddar cheese
• 2 cups torn romaine
• Sour cream

Directions

1. Spritz both sides with nonstick cooking spray. Place on ungreased baking sheets. Bake at 350 degrees F for 7 minutes; turn and bake 3 minutes longer or until crisp. Set aside.
2. In a food processor, process the beans until smooth. In a saucepan, combine the beans, 1 teaspoon chili powder, 1/2 teaspoon cumin and salsa; bring to a boil. Remove from the heat; set aside. Sprinkle chicken with remaining chili powder and cumin. In a skillet coated with nonstick cooking spray, cook chicken over medium heat for 5 minutes or until juices run clear, stirring constantly.
3. Spread bean mixture over tortillas to within 1/2 in. of edges of tortillas. Top with the chicken, tomatoes, onion and cheese. Bake at 350 degrees F for 2 minutes or until cheese is melted. Top with romaine. Garnish with sour cream if desired.