Long Weekend Menu of Delicious Eats!

Looking forward to spending some time with friends and family this weekend or perhaps you are celebrating Food Day Canada's 20th Anniversary? Here are some tasty recipes that you can enjoy whether you are inside or outside, at home or at a friend's place. Happy Civic Holiday weekend!

Summer Nachos with Smoked Sour Cream

Enhancing the sour cream with a hint of smoke brings the creaminess to all the smoked ingredients in these nachos. Not to worry, no smoker, no problem-check out our grilled version with a quick tip how to add some smokiness to your sour cream too.

2 boneless skinless chicken breasts (about 1 lb/454 g)

2 tbsp (30 mL) canola or vegetable oil, divided

1 clove garlic, rasped

1 tsp (5 mL) chopped fresh rosemary

1/4 tsp (1 mL) each salt and pepper

1 red onion

1 each red and yellow pepper, quartered

1 bag (320 g) large tortilla chips

1 round brie cheese, thinly sliced (350 g)

1 cup (250 mL) baby arugula or shredded lettuce or baby spinach

Smoked Lime Sour Cream:

1 cup (250 mL) full fat sour cream

1/2 tsp (2 mL) grated lime zest

1 tbsp (15 mL) lime juice

1/4 tsp (1 mL) salt

Start smoker on smoke setting.

Smoked Lime Sour Cream: Place sour cream in a small metal or glass pie plate. Smoke sour cream on smoker for 30 minutes. Remove from smoker and prepare smoker to 350ºF (180ºC). 

Add, lime zest, juice and salt to sour cream and refrigerate until ready to use. 

In a bowl, toss chicken breasts with 1 tbsp (15 mL) of the oil, garlic, rosemary, salt and pepper. Cut onion into 1/2 inch (1 cm) thick rings, keeping them together. Stick a toothpick or small skewer through the onions rings to keep them together.  Coat vegetables with remaining oil. 

Place chicken and vegetables on smoker for about 25 minutes, turning occasionally until chicken is no longer pink inside and vegetables are tender. Remove to a cutting board and chop chicken and vegetables.

Spread tortillas chips over parchment paper lined baking sheet in a single layer. Sprinkle chicken and vegetables all over chips. Lay brie slices over top and return to smoker for about 8 minutes or until cheese is melted. 

Sprinkle with baby arugula and serve with Smoked Lime Sour Cream. Serves 6 to 8.

Grilled Variation: Soak wood chips for at least 30 minutes and place in a foil pan directly on heat source of grill. Turn onto high heat, leave one side of grill off. (Use set up for indirect heat) Once smoke starts to appear, place sour cream on unlit side of grill. Follow recipe as above.

Oven Variation: Roast vegetables and chicken on a parchment paper lined baking sheet in a 400ºF (200ºC) oven for about 20 minutes.  

Smoked Sour Cream Variation (without smoker or grill): Stir a few dashes of liquid smoke into sour cream and taste. Add more if desired for a smoky addition to the sour cream. 

Chopped Salad with Grilled Halloumi

This crunchy and easy to prepare salad gets a kick of texture and flavour from grilled halloumi. Make it ahead and enjoy it for lunch the next day! 

1 English cucumber, chopped

2 tomatoes, chopped

1/4 tsp (1 mL) each salt and pepper

1 can (19 oz/540 mL) chickpeas, drained and rinsed

1 pkg (250 g) halloumi cheese

2 tbsp (30 mL) extra virgin olive oil

6 cups (1.5 L) chopped leaf lettuce

1 1/2 cups (375 mL) sliced pickled beets

Horseradish Vinaigrette:

3 tbsp (45 mL) extra virgin olive oil

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) each maple syrup and horseradish

2 tsp (10 mL) lemon juice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) each dried oregano and basil leaves

Horseradish Vinaigrette: In a small bowl, whisk together oil, vinegar, maple syrup, horseradish, lemon juice, salt, oregano and basil; set aside.

In a large bowl, toss together cucumber, tomatoes, salt and pepper. Add chickpeas and drizzle with most of the dressing and stir to combine.

Slice halloumi cheese lengthwise into 4 slices. Brush both sides with oil. Place slices on grill and grill for 2 minutes a side. Remove to cutting board and chop. Add to bowl.

Divide lettuce onto 6 small plates. Top with salad mixture and divide beets along each side of salad. Spoon remaining dressing over beets to serve. Serves 6.

Panfry Variation: Brown halloumi over medium high heat in a nonstick skillet and serve as in recipe.

Giustina’s Mocha Hazelnut Pan Cookies

My mom used to make these often for bake sales when I was a kid and they are almost better than chocolate chip cookies. It’s like one giant cookie. But of course you need to cut it into pieces to share!

1 cup (250 mL) butter, softened

3/4 cup (175 mL) granulated sugar

3/4 cup (175 mL) packed light brown sugar

2 large eggs

1 tbsp (15 mL) vanilla

1 tsp (5 mL) instant coffee granules or instant espresso powder

2 1/4 cups (560 mL) all-purpose flour

1 tsp (5 mL) baking soda

1/2 tsp (2 mL) salt

1 pkg (300 g) dark or semi sweet chocolate chips

1 cup (250 mL) white chocolate chips

1/2 cup (125 mL) chopped hazelnuts

In large bowl, beat butter and sugars until fluffy. Beat in eggs one at a time, beating well after each addition. Add the coffee granules to the vanilla and stir. Beat into butter mixture.

In another bowl, whisk together flour, baking soda and salt. Gradually stir flour mixture into butter mixture until combined. Add dark and white chocolate chips and hazelnut; stir to combine.

Spread batter onto 15 x 10 inch (37.5 x 25 cm) parchment paper lined baking sheet, using floured hands to press evenly. Bake in 375ºF (190ºC) oven for about 15 minutes or until golden brown. Let cool slightly. Remove to cutting board and cut into desired size bars.

Makes about 48 bars.

Freezer Friendly: Let cool completely and place in airtight container for up to 2 months.

Over The Top: Use melted white chocolate to drizzle over the bars before serving. They are tasty on their own but even more tantalizing with ice cream-yum!