snacks

Portions:  4
Preparation Time: 10 minutes
Cooking Time: 2 minutes

Ingredients

• 1 cup (250 ml) frozen small peas
• 4 oz (125 g) cream cheese
• 2 oz (60 g) smoked salmon
• Ground pepper

Preparation

1. In a large pot, bring salted water to a boil and cook the peas for 2 minutes. Drain in a colander and rinse under cold water. Drain well.
2. Put the peas in a food processor and purée.
3. Add cream cheese and season generously with pepper. Purée again until smooth.  
4. Add the smoked salmon and pulse to incorporate. Do not overmix.
5. Use as dip or spread.

Portions: 6-8
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

• 6 slices (140g) bacon
• 250g (8 oz) cream cheese, room temperature
• 2 cups (300g) Frozen Super Sweet Corn
• 1 jalapeno pepper, seeded and diced
• 1 1/2 cups (375ml) shredded mozzarella cheese
• 1/4 cup (60ml) cubed cheddar cheese
• 1/2 tsp (2.5ml) garlic powder
• 1 tsp (5ml) smoked paprika
• 1/4 tsp (1.25ml) cayenne pepper
• Pepper to taste
• 1-2 green onions, chopped
• 2 tbsp (30 ml) chopped fresh or dried chives

Preparation

1. Preheat oven to 205°C (400°F).
2. Preheat a skillet over medium-high heat, cook bacon slices 4-5 minutes or until crisp. Pat dry with paper towels and cut into small pieces.
3. Thaw the corn in microwave on high for 4-6 minutes.
4. In a food processor, combine 2/3 of the thawed corn, the cream cheese, the jalapeno, the mozzarella, and dry seasonings. Shred and add the remaining 1/3 of corn kernels, the greens onions, and the bacon. Pour the mixture into an ovenproof dish. Top with cheddar cheese cubes.
5. Bake for 15 to 20 minutes.
6. Garnish with chopped chives and garnish with corn chips.

Portions: 4-6
Preparation Time: 15 minutes
Cooking Time: 2 minutes
 

Ingredients

• 1 bag forzen broccoli florets
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) plain Greek yogurt
• 2 green onions, chopped
• ¼ cup (60 ml) dried cranberries
• ¼ cup (60 ml) chopped pecans
• Salt and freshly ground pepper     

Preparation

• In a large pot, bring salted water to a boil and cook broccoli florets for 2 minutes.
• Drain in a colander and rinse with cold water to cool completely. Drain again.  
• In a large bowl, mix together mayonnaise and Greek yogurt.  
• Add the remaining ingredients, then add the cooled broccoli florets. Season to taste.
• Serve as a side dish for chicken, pork or fish.