Karen discovered this Blooming Rose Nacho dish from an authentic Mexican restaurant in Palo Alto called La Morenita. Not only does this dish have awesome eye appeal but each chip is dressed in nacho fixings for you to savour with each bite. Serves 4-6 Ingredients: 1 (300 g) bag round tortilla chips, Neal Brothers are
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Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 clove garlic, minced 1/4 cup hot sauce 1/2 teaspoon kosher salt Method Load a 6-quart saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard
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This dip supposedly was first served in the Zodiac restaurant of the upscale Neiman Marcus department store in Dallas, Texas in the 50’s. It is essentially a “rich” creamy dip made with cheddar cheese, bacon and almonds and has remained a classic ever since. Makes 6 – 8 servings Ingredients ½ cup (125ml) mayonnaise ½
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This is a great recipe when you need to feed a crowd of nacho lovers. Makes 8 – 10 servings Ingredients 1- large (300g) bag tortilla corn chips 1 can (398 ml) refried beans 1 can (398 ml) black beans 1 large boneless skinless chicken breast 1 package Taco seasoning mix 1 cup (250ml) cherry
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This chili has a healthy power punch of protein and fiber. We love this recipe for easy entertaining during the big game. Serve it right from the slow cooker set on warm so guests can help themselves keeping appetites satisfied from beginning, through half-time, and the grand finish. Makes 6 – 8 servings Ingredients 1
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Ingredients: 4-8 pound pork butt 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons red chilli powder 1 teaspoon black pepper 4 cups (2 cans) Dr.Pepper soda 3 cups Village Grocer Jack Daniels BBQ Sauce 1/2 cup Jack Daniels Whiskey (optional) Method: Combine garlic, chilli and onion powders along with the pepper in a
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The Evolution of Our Jelly Rolls: A Delicious Tradition Reimagined For over 30 years, our Mixed Berry Jelly Roll has been the star of family gatherings, holiday dinners, and celebrations of all kinds. It’s the dessert that makes an appearance on every holiday menu, the one that everyone asks for, and the top recommendation when
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This delicious hot dip comes ready to serve with its own bread dippers made easy using pizza dough. Makes 8 servings Ingredients – ARTICHOKE SPINACH DIP 1 10-ounce (300g) package frozen spinach, thawed and drained ⅔ cup (85g) marinated artichoke hearts, drained and coarsely chopped ½ cup (120g) cream cheese at room temperature ½ cup
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Ingredients ½ cup (125ml) butter, unsalted & softened ¾ cup (180ml) dark brown sugar ½ cup (125ml) molasses 1 large egg 1 teaspoon (5ml) vanilla 1 tablespoon (15ml) white vinegar 3 cups (360g) all-purpose flour 1 teaspoon (5ml) baking soda ¼ teaspoon (1.25ml) salt 1 teaspoon (5ml) ground ginger 1 teaspoon (5ml) ground cinnamon ½
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This roasted Brussels sprout recipe is made super easy for holiday entertaining by using Karen & Linda’s favorite ready-made Crema balsamic glaze and dried cranberries. Makes 6 – 8 Servings Ingredients 3 pounds (1.35kg) Brussels sprouts, washed and trimmed removing any discoloured leaves ¼ cup (60ml) extra virgin olive oil ¼ cup (60ml) Crema Balsamic Glaze
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