Chunky Guac: Okay so whether you're having people over around the pool, going away for a few days, or having a movie marathon - guacamole is the ultimate snack to have this long weekend. There isn't an activity that will not improved by having this scrumptious dip on hand. So grab some tortillas and read on:
- 4 large ripe avocados
- 3-4 limes (the juice)
- 1 small jalapeno, seeded and minced
- 1 cup cherry tomatoes, quartered
- 2 green onions, thinly sliced.
- 1/2 cup freshly chopped cilantro
- 1 tbsp olive oil
- ½ tsp each of salt and freshly cracked black pepper
1: Peel and pit avocados and scoop the flesh into a large bowl. Squeeze in juice of 2-3 limes and using a fork or masher, mash avocado until you have a smooth but still chunky consistency. Add jalapeno, cherry tomatoes, green onion if using and cilantro and toss until combined.
2: Stir in olive oil, salt and pepper. Taste and adjust lime juice (add more if feel want it zestier), salt and pepper. Garnish with a sprig of cilantro. Serve with tortilla chips! (Serves 4 to 6 people)
Mini Beef Sliders: Everyone loves sliders! (You can adjust them with felafel if you have vegetarian friends) They are the perfect, easy, go to snack to have when you've got to feed a few friends or family. The only difficult bit is only having one!
- 1 lb lean ground beef
- 1/2 cup grated white cheddar
- 1 tsp Dijon
- 1 tsp Worchester sauce
- Generous pinches of salt and black pepper
- 2 tbsp (45 mL) chopped fresh thyme
- 12 mini slider buns
- 12 slices cheddar cheese
- 1 cup (250 mL) baby arugula leaves
1: In a large bowl combine ground beef, cheddar, Dijon, worchester, salt, pepper and thyme. Using clean hands that are slightly damp, mix just until combined. Divide mixture into 12 small portions and shape into small balls. Flatten into 3/4-inch patties.
2: Heat grill or BBQ to medium-high heat. Place patties on greased grill, close lid and grill, turning once, until digital thermometer inserted sideways into center reads 71°C, 12 to 14 minutes. Serve on buns with cheddar and arugula. (Makes 12 sliders)
Lastly, one for the kiddies! Keep them happy this long weekend with berry and yoghurt popsicles,
- 1/2 cup super fine granulated sugar
- 1 cup blueberries
- 1 cup raspberries
- 3/4 cup sliced strawberries
- 1/4 cup fresh lemon juice
- 3 tbsp vanilla yoghurt
1: Combine granulated sugar and 1/3 cup water in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, stirring constantly, until all sugar is dissolved, 3-4 minutes. Remove from heat and set aside to cool.
2: Place berries and lemon juice in a blender. Purée until smooth, about 30 seconds. Add yogurt and blend. Carefully transfer about 1/2 cup simple syrup to the blender and whizz until all ingredients are well combined.
3: Transfer berry purée to popsicle molds and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid. (makes 8 to 12 popsicles)
Recipes from Lindsay Evans