All eyes and appetites are going to be on Canada this week.
With the upcoming 2010 Winter Olympics taking place in Vancouver starting this Friday and on for the next few weeks, it's a given we're all going to be glued to our sets watching the action out west and cheering on the local heroes.
What are the games doing for all the armchair viewers out there? Making us hungry!
We know many are planning meals and snacks ahead of time so as not to miss out on any of the competitions, nor a moment of the heart-pounding action coming our way.
Rosanne Longo of Longo’s supermarkets has been Olympic busy working on a series of athletic-friendly recipes that are not only delicious and easy to prepare, but reflect our Canadian heritage.
These recipes are good enough for gold! For additional recipes check out longos.com
PIZZA POTATO SKIN LUGES
Baked potatoes and pizza are both crowd pleasers, so why not have both? These easy to make appetizers are a winner with kids and adults alike.
4 large baking potatoes, scrubbed
1/2 cup (125ml) prepared pizza sauce
2 oz. (57g or 24 small slices) sliced pepperoni
1/2 cup (125ml) sliced mushrooms (optional)
1 cup (250ml) shredded pizza blend cheese
Pickled hot pepper rings (optional)
2 Tbsp. (30ml) butter, melted
6 strips bacon, cooked and crumbled
1 cup (250ml) shredded Tex Mex cheese
1 green onion, thinly sliced (optional)
Prick potatoes all over with a fork. Place in 400F (200C) oven for about 1 hour or until tender or alternatively place in microwave on High for about 10 minutes. Let potatoes cool slightly until they are easy enough to handle. Using a serrated knife, cut each potato in half and scoop out some of potato leaving about a 1/2-inch (1-cm) wall all around.
Reserve inside of potato for another use. Place potato halves onto parchment paper lined baking sheet.
Spread each with pizza sauce and top with pepperoni and mushrooms, if using or alternatively drizzle with butter and top with bacon and sprinkle with cheese. Place baking sheet in oven for about 20 minutes or until golden and crisp. Sprinkle with hot pepper rings or green onion.
Makes 8 potato halves.
IT'S SWEET TO BE CANADIAN
Two great Canadian ingredients are showcased in this recipe; creamy brie from St. Damase, Quebec and pure Canadian maple syrup!
1 wheel (10 oz/300g) brie cheese
1/2 cup (125ml) walnut crumbs, toasted
1/2 cup (125ml) sultana raisins
1/4 cup pure maple syrup
1 pkg. (500g) frozen puff pastry, thawed
In a bowl, stir together walnuts, raisins and maple syrup until combined well; set aside.
On lightly floured work surface roll out puff pastry to about a 12-inch (32-cm)circle.
Using a large serrated knife, cut brie in half crosswise into two circles. Separate brie and spoon walnut mixture onto one of circles. Top with remaining circle. Place stuffed brie in centre of pastry and fold pastry over top overlapping each piece decoratively to cover brie.
Place on parchment paper lined baking sheet and bake in a 400F (200C) oven for about 30 minutes or until pastry is golden brown. Let cool for about 10 minutes before serving.
Makes about 12 servings.
Tip: Wrap prepared brie with plastic wrap and refrigerate for up to 2 hours before baking.
SWEET AND SAVOURY ATLANTIC SALMON
Compliment the fresh taste of Canadian salmon by infusing it with a combination of sweet and savoury flavours.
1/3 cup (75ml) pure maple syrup
1 Tbsp. (15ml) Dijon mustard
2 tsp. (10ml) chopped fresh thyme
1 clove garlic, minced
1/4 tsp. (1ml) freshly ground black pepper
4 Atlantic salmon portions, skinned (about 1 1/4 lbs./625g))
1 bag baby spinach
1 Tbsp. (15ml) extra-virgin olive oil
Salt and pepper (optional)
In a shallow glass dish, whisk together maple syrup, mustard, thyme, garlic and pepper.
Place salmon fillets in dish and turn to coat. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over salmon. Roast in a 425F (220C)oven for about 15 minutes or until fish flakes when tested with fork.
In a large bowl, toss spinach with oil, salt and pepper (if using), and divide among plates. Top with salmon to serve.
Serves 4.
CRUNCHY BITE SIZED CHICKEN
These chicken bites are great on their own, or cannon balled into a zesty chutney dip!
You can make then ahead and freeze or refrigerate, for a quick an easy appetizer when guests show up.
1 cup (250ml) 1% cottage cheese
1 egg
2 tsp. (10ml) mild curry paste or powder (optional)
1/3 cup (75ml) seasoned breadcrumbs
1 lb. (500 g) extra-lean ground chicken
3 cups (375ml) corn flakes
1/2 cup (125ml) canola oil
Prepared peach mango chutney (optional)
In a large bowl, using a wooden spoon, stir together cottage cheese, egg, curry paste and breadcrumbs. Add chicken and, using your hands, mix together to combine evenly.
Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on large plate or baking sheet.
Place corn flakes in large resealable bag and seal. Using a rolling pin or your hands, crush to make fine crumbs.
Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated and return to plate or baking sheet. Discard any remaining crumbs.
In a large nonstick skillet, heat oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil. Serve with chutney, if desired.
Makes about 56 meatballs.
BAKING OPTION: Place coated chicken balls on parchment paper lined baking sheet and bake in 425F (220C) oven for about 13 minutes or until no longer pink inside.
TIPS: Bake/fry the chicken balls ahead of time and freeze for up to 2 weeks and reheat in oven until hot. Or refrigerate for up to 1 day and warm through in a hot oven.
