PB S'mores Brownies

Couldn't let yesterday's S'mores Day go by without making this easy version of the iconic campfire treat without the campfire! They've got the usual graham crackers and melted, gooey marshmallows, but with brownie and Reese's peanut butter cups! 

Ingredients:

1 - 400g box brownie mix for an 8" square (or homemade)

9 graham crackers

5 jumbo marshmallows

9 Reese's peanut butter cups

Line an 8 X 8" pan with parchment paper and preheat the oven to 350°F. Lay the graham crackers in the bottom of the pan. Mix up the brownie batter then spread half of it on top of the crackers. I measured the batter and had 2 cups, so 1 cup for this layer. 

Unwrap the peanut butter cups (try not to eat one!) and place on top of the brownie batter. Carefully spread the remaining batter over the PB cups.

Bake at 350°F for 30 minutes.

Halve the marshmallows, remove the brownies from the oven and sit 9 marshmallow halves on top. (Eat that leftover half marshmallow!)

Return the pan to the oven on broil for 2-3 minutes or until golden. If you'd like, gently stick some broken graham crackers into the melted marshmallows.

Cool completely then lift the parchment out of the pan and cut the brownies with a greased knife, wiping the knife and re-greasing after every few cuts.

Nine large squares cut in half made 18 triangle servings. 

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Grilled Zucchini and Shrimp Kebabs

Got more zucchini in the garden? Just thread them onto skewers along with shrimp, onions and pepper and grill 'em up!

Ingredients:

300 g (2/3 lb) medium to large shrimp

1 medium zucchini, sliced 3/4 - 1" thick in rounds or half-moons

1 onion, cut in 1 1/2" squares

1 bell pepper, cut in 1 1/2" squares

1 tsp lemon juice

4 tbsps worcestershire sauce

2 tbsps olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp lemon pepper

pinch of red pepper flakes

salt and pepper to taste

Fresh chopped chives and lemon juice to serve

Combine 1 tsp lemon juice, worcestershire sauce, olive oil, garlic powder, onion powder, lemon pepper, red pepper flakes, salt and pepper. Feed the shrimp and vegetables onto skewers then spoon the sauce over each one. Marinate for 20 minutes. Spray the barbecue with cooking oil, then heat to medium temperature. Grill 4-5 minutes per side, then plate topped with chopped chives and a squeeze of lemon juice.

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Grilled Zucchini and Corn Salad

This summer dinner salad is so simple with tender zucchini, sweet corn, peppery arugula and salty feta all tossed together with a zesty lemon, garlic dressing.

Ingredients:

19 oz (540 ml) can white kidney beans (cannellini)

1 tbsp fresh chopped rosemary

1 medium zucchini, cut lengthwise

2 ears of corn

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 cup torn basil leaves

1/2 cup torn arugula

1/4 cup chopped walnuts

Dressing:

2 tbsps light olive oil

1 lemon zest and juice

1 tsp minced garlic

1 tsp honey

feta to crumble

Drain and rinse the kidney beans and in the same bowl add the rosemary. Whisk the dressing ingredients together and pour over the beans. Marinate for 30 minutes.

In the meantime, heat the grill to medium high heat (375°F). Brush the zucchini and corn with olive oil and sprinkle salt and pepper. Place both the zucchini and corn on the grill and close the lid for 5-6 minutes. Then flip the zucchini over and give the corn a quarter turn and another 5 minutes to cook. The zucchini will be cooked before the corn so remove and continue cooking the corn about 5 minutes on the remaining sides until lightly charred, then remove to cool.

When cool enough to handle, dice the zucchini and slice the kernels off the cobs. Add to the beans.

Add the basil, arugula and walnuts and toss together, adding crumbled feta on top.

Serves 4 as a light al fresco dinner or serve it as a side to whatever you're grilling!

Adapted from: oursaltykitchen.com

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Tropical Pineapple Coconut Crisp

We've all had apple crisp right? But this Pineapple Coconut Crisp is next level! Crunchy streusel crisp, juicy pineapple and toasted coconut. Make it and it might become your new favourite dessert!

Fruit layer ingredients:

3 cups fresh pineapple chunks

1/2 cup shredded coconut (I used unsweetened)

1 tbsp cornstarch

3 tbsps brown sugar

Streusel crisp topping:

1/3 cup flour

3/4 cup rolled oats

1/3 cup brown sugar

1/2 cup cold butter

1 1/2 - 2 tbsps coconut to sprinkle

Butter a 1.8 L baking dish. Combine the pineapple, coconut, cornstarch and brown sugar and spoon into the dish. Then make the streusel. Combine the flour, rolled oats and brown sugar then cut in the cold butter with a pastry blender or two knives. Crumble it over the fruit base and sprinkle with coconut.

Bake at 375°F for 40-45 minutes watching that the coconut on top is golden and doesn't burn if left too long.

Aloha!

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Sheet Pan Orange Cod

Orange slices brighten this veggie loaded sheet pan fish dinner. Just stack everything up and bake together for a colourful, flavourful feast.

Ingredients:

14 oz (400 g) frozen cod filets

3 small to medium potatoes, thinly sliced

1 orange, sliced

1 onion, sliced

2 or 3 handfuls of arugula

1 tomato, diced

1 red pepper, diced

2 tsps minced garlic

Old Bay seasoning to taste

drizzle of lemon juice

8-10 fresh basil leaves

Line a sheet pan with foil and spray with cooking oil. Layer the sliced onions in the center of the pan. Add potatoes and arugula.

Mix the red pepper and tomatoes together and place on top of the arugula. Then add the orange slices topped with frozen or still partially frozen cod filets.

Drizzle with some lemon juice. Season well with Old Bay and minced garlic and scatter the basil leaves.

Place a second piece of foil on top and tightly seal the edges.

Bake at 440°F for 25 minutes then check to see if fish flakes easily. Let sit covered for 5 minutes before serving.

Serves 2-3

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TikTok Trend Tortillas

Jumping on the bandwagon here to try these TikTok wrap tortillas.

Just make a cut from the side to the center of each tortilla, then put your fillings on each of four sections and fold up. Very customizable!

Ingredients:

8-10 - 8" tortilla wraps

1 lb lean ground beef

2 tbsps taco seasoning (store bought or this homemade taco seasoning) https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html?m=1

1 cup shredded cheddar or Monterey Jack cheese

Flamin' hot nacho Doritos or your fave flavour

Salsa and avocado slices

Sour cream and spinach, lettuce or arugula

Serve with hot sauce, more salsa and more sour cream. 

Brown the ground beef in a large frying pan, add the taco seasoning and cook through. Spoon onto one section of the tortillas beside the cut. On the next section I put some shredded cheese and Doritos. Then salsa with avocado slices on the third section and sour cream with arugula on the fourth. Start by folding the sour cream section over the avocado, then over the Doritos and finally the meat.

Stack them up until you've got them all assembled.

Melt a little butter in a medium fry pan and fry the bundles 3-4 minutes per side on medium high heat.

Serve with salsa, sour cream and if you need more heat... hot sauce🔥

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Juicy Secret Sauce Burgers

Shrimp cocktail sauce. It might sound weird mixed in a burger, but it works. Probably because it's prepared with horseradish and horseradish is commonly served with beef. So that's my secret sauce!  

Ingredients:

1 lb lean ground beef

1 egg

2 tbsps shrimp cocktail sauce

1 tbsp Montreal steak spice

1/4 cup Panko crumbs

2 tbsps cold butter, shredded

1/4 cup cheddar cheese, shredded

Shred the cold butter and cheddar on a box grater and mix everything together. Form the meat into 4 patties and chill until ready to cook.

Heat barbecue to medium high and grill about 15 minutes, flipping once halfway through.

Then top it your way! I like mine with cheese, relish, mustard and hot pepper rings!

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